Sunday, November 7, 2010
It is a good time to give some thought to preserving the harvest – whether home-grown or off the store shelf. Potatoes keep best if unwashed and kept in burlap sacks in an environment which is cool, dark and moist. An open container of water nearby will help. Winter squash are another good “keeper”, but keep them cool but dry and not touching each other. Make sure they have a stem attached and are free from wounds or soft spots. Hubbard types are best, but buttercup will keep for a month or two. Acorn and butternut are superb eating but have a limited shelf life. Another option is to cook the squash and freeze it in meal-size quantities. If you are lucky enough to have carrots and parsnips in the ground, leave them there – tops removed and covered with hardware wire and a layer of leaf or hay insulation. They will bring great pleasure all winter long.