Harvest Time for Root Crops

A family recipe from Katie Roling.

Getting ready: 0 min · Cooking: 0 min · Feeds: 1

Ingredients

Directions

1. Vegetable specifics
2. Root crops: Harvest carrots, turnips, beets and other root crops for this type of storage when late fall evening temperatures go down to about 30 degrees. These should be stored un-washed and do not need to be separately wrapped as you lay down your single row layers. Each layer, however, should be separated with a protective covering material, such as straw. Humidity levels here should be in the 90% range.
3. Onions: After pulling, leave onions on the ground for 2-3 days; then place in crates (with no covering) in an open shed airy shed for 4-6 weeks. At this point remove the tops and store in bins or string bags in an area which keeps a fairly steady temperature range of 35-40 degrees. Onions enjoy a 60-75 percent humidity environment.
4. Potatoes: These can be stored in the dark for about 4 months in practically any storage spot; however, to keep them from sprouting and to enjoy a longer keep period, store them in that same 35-40 degree location. Note: because the lower temperatures have a tendency to convert the starch of potatoes into sugar, the product will gradually sweeten-so you will want to keep tabs on the product and experiment with these.
5. Tomatoes: Harvest these just before the threat of the first killing frost and separate out the completely green tomatoes from those that have some red color to them.
6. While some authorities recommend just placing the tomatoes in two layers on trays or open boxes in a 55-70ºF environment; we do it somewhat differently here.
7. The tomatoes that are showing some red are simply placed on windowsills where they will naturally ripen within a few days from the sunlight and warmth.
8. The green tomatoes are individually wrapped with sheets of newspaper and then placed in bins side-by-side in only two layers. The bins are protected on all sides and the top & bottom with bales of straw and gradually ripen at about two months and thereafter.
9. Pumpkins: After picking, we wash out pumpkins and squash in a water bath doused with a low concentration of bleach. When they are completely dry (they can cure outdoors for a week or so-as long as the temperatures are not close to the freezing point) coat them with a protective sealant such as vegetable oil. Place the pumpkins side-by-side (but not touching) on shelves or in crates or bins; store them in a dry place; and they should keep well for several months.
10. Cabbage: After picking, remove the loose outer leaves of the cabbage as well as its roots and stem. Wrap each cabbage head individually with newspaper and store in boxes or bins at temperatures just above the freezing level and no higher than 40 degrees.