Warm spring, mild summer and plenty of water this year produced a bumper crop of vegetables. Some continue to produce more. No doubt you have given lots of vegetables and fruits to friends and neighbors, and frozen and canned the rest. What do you do with the remaining vegetables? Our grandparents saved them in the root cellar. Few of us have , but can create similar
Not all vegetables have the same storage requirements. Some prefer cold and dry, others cold and moist.
Storage is similar to that of tender flower bulbs. Store in a cool basement, unheated attic but not in an enclosed garage as the roots will absorb vehicle exhaust. Occasionally check as to moistness or dryness, rot, or root growth. If vegetables freeze, use them as soon as possible.
It is important to store vegetables at a consistent temperature. Insulated coolers packed with hamster bedding, straw, or newsprint are ideal. Vegetables that like cold and damp prefer 32-60 degrees with high humidity. Radishes and rutabagas store for 2-3 months; and beets, carrots and turnips 4-5 or 6 months. Remove excess foliage and keep roots from touching to reduce rot.
Cool and dry vegetables prefer 40-60 degrees. Store in wire baskets for greater air circulation, lower humidity (60-70 percent). Place onions( on high shelves(warmer). Hang garlic in mesh bags in a dark location Both onion and garlic will last 5-8 months.. Place beets, radishes and turnips into soil, in a bright window to provide winter harvest. Sweet potatoes will last 4-6 months, require 55-60 degrees and darkness. Keep winter squashes at 55-60 degrees. Store on an upper shelf individually. Acorn, small pumpkins and spaghetti squash last 1-3 months, buttercup and large pumpkins 3-4, and Hubbard and butternut 6 months.
