Here are some tips for keeping your winter veggies in peak condition:
* Potatoes: store in cool, dark, dry location.
* Carrots: keep them cold, in a perforated plastic bag to keep the moisture in (the refrigerator works well).
* Beets and rutabagas: similar to carrots.
* Onions: the onions we sent on Sunday are thick-necks that are very slow to cure. This means they will not keep as well as the rest of the onions you will be receiving. Keep them dry with the green leaves up in the air.
* Garlic: keep dry.
* Tomatoes: store at room temperature. Sort through the green ones weekly (or more often if they are ripening quickly).
* Peppers: same as tomatoes, though a cooler room seems to help preserve a firm texture. Use any that develop black spots promptly, as these spots will start to grow mould.
* Squash (including pumpkins, spaghetti squash, and monster zucchini): due to our damp, cool summer, they will probably not keep as well as they did last year. Keep them dry (not in a damp basement!). Check monthly and use up anything that shows signs of spoiling.
* Celery: the stalks can be kept up to a month in the refrigerator (trim off all leaves first). The leaves can be dried for use in winter soups.
* Herbs: these can be dried or frozen (cut up before freezing).
* Poppies: keep the pods dry. They can be used as a bouquet until you eat the seeds.
*Melons: this year’s melons are kazakh honeydew. They are ripe when the skin begins to turn orange. Don’t let them turn fully orange though (without green showing) or they are overripe!