Comments on: Growing or Buying Fresh Food For Root Cellaring http://sharonastyk.com/2008/03/12/growing-or-buying-fresh-food-for-root-cellaring/ Sharon Astyk's Ruminations on an Ambiguous Future Tue, 19 Aug 2008 22:23:51 +0000 http://wordpress.org/?v=2.3.2 By: joe http://sharonastyk.com/2008/03/12/growing-or-buying-fresh-food-for-root-cellaring/#comment-3632 joe Sun, 16 Mar 2008 20:40:27 +0000 http://sharonastyk.com/2008/03/12/growing-or-buying-fresh-food-for-root-cellaring/#comment-3632 built an underground concrete storage cellar. small, 3x3x4 ft with thick insulated light tight door. white potatoes stored well but the sweet potatoes all went soft after December. built an underground concrete storage cellar.
small, 3×3x4 ft with thick insulated light tight door. white potatoes stored well but the sweet potatoes all went soft after December.

]]> By: Sharon http://sharonastyk.com/2008/03/12/growing-or-buying-fresh-food-for-root-cellaring/#comment-3618 Sharon Fri, 14 Mar 2008 18:17:37 +0000 http://sharonastyk.com/2008/03/12/growing-or-buying-fresh-food-for-root-cellaring/#comment-3618 Hi Cath - The squash probably went moldy because they don't like it too cold - they can't tolerate temperatures much below 50 degrees for long periods. As for the onions - that I don't know - maybe too much moisture? I know my basement is fairly wet. It may also be that the onions weren't cured long enough, and thought they were still supposed to be growing (they need to dry out before storage a bit). Shane, thanks for the report of how it works in your climate! Sharon Hi Cath - The squash probably went moldy because they don’t like it too cold - they can’t tolerate temperatures much below 50 degrees for long periods. As for the onions - that I don’t know - maybe too much moisture? I know my basement is fairly wet. It may also be that the onions weren’t cured long enough, and thought they were still supposed to be growing (they need to dry out before storage a bit).

Shane, thanks for the report of how it works in your climate!

Sharon

]]> By: Cath http://sharonastyk.com/2008/03/12/growing-or-buying-fresh-food-for-root-cellaring/#comment-3617 Cath Fri, 14 Mar 2008 17:35:15 +0000 http://sharonastyk.com/2008/03/12/growing-or-buying-fresh-food-for-root-cellaring/#comment-3617 I stored a bunch of squash, onions and apples the coldest part of our basement (and here in Ontario, it's been cold, cold, cold this winter!) but the onions sprouted surprisingly early, and a number of squash (that weren't touching each other) went moldy. Now granted, I wasn't checking them often (the basement's a bit treacherous for my 18-month old) but I'm wondering if it just wasn't cold enough, or if I did something wrong? An admittedly novice question from an unquestionably novice (but enthusiastic!) reader. I stored a bunch of squash, onions and apples the coldest part of our basement (and here in Ontario, it’s been cold, cold, cold this winter!) but the onions sprouted surprisingly early, and a number of squash (that weren’t touching each other) went moldy. Now granted, I wasn’t checking them often (the basement’s a bit treacherous for my 18-month old) but I’m wondering if it just wasn’t cold enough, or if I did something wrong? An admittedly novice question from an unquestionably novice (but enthusiastic!) reader.

]]> By: Shane http://sharonastyk.com/2008/03/12/growing-or-buying-fresh-food-for-root-cellaring/#comment-3585 Shane Thu, 13 Mar 2008 03:52:02 +0000 http://sharonastyk.com/2008/03/12/growing-or-buying-fresh-food-for-root-cellaring/#comment-3585 Things are a bit different here in the subtropics. The pressure of storing food for long periods isnt quite as high since we can grow something at any time of the year. But bulk root crops have an optimum time to grow, so it is better to coordinate them for that reason. Basically it works that from frost into spring is for potatos, since the beetles damage them more at other times, sweet potato over the heat of summer, then parsnips and other temperate roots heading into the cooler part of the year. Even still we have to be able to store a few hundred kilograms of each. Sweet potatos are the worst for going spongy and sprouting here when it is warm, so we tend to harvest them as we go. Parnips tend to be gradually thinned out as well. Only potatos come out all at once, and thankfully they seem to store fairly well here. The only down side is that our diet may be more seasonal than in colder climates as items regularly disappear from the menu for over six months at a time, but the upside is we can grow lots of tropical crops as well so the total variety is higher. For growing dry storage crops (grains and pulses) there is sometimes problems with having rain and humidity at the wrong time, but I guess that happens to everyone. Our large verandahs come in handy for bringing in crops for drying out (an advantage of smaler scale agriculture there). One trick I have started using with bulk bought grain is to keep it in an air tight bucket but to place a candle inside and close the lid to drop the oxygen levels. If it is full a plastic disposable container can be sunk to make a gap. Often the stuff you buy is infested with a few moths or beetles when you buy it, so doing this regularly is a great way of stopping them multiplying. An upside of growing and using the smaller grains (millet, quinoa, amaranth) seems to be that they are less prone to bug infestation so they are easier to store. The flocks of parrots seem to leave them alone too- they have a nibble but it is too much work picking at all the tiny grains. Things are a bit different here in the subtropics. The pressure of storing food for long periods isnt quite as high since we can grow something at any time of the year. But bulk root crops have an optimum time to grow, so it is better to coordinate them for that reason. Basically it works that from frost into spring is for potatos, since the beetles damage them more at other times, sweet potato over the heat of summer, then parsnips and other temperate roots heading into the cooler part of the year. Even still we have to be able to store a few hundred kilograms of each. Sweet potatos are the worst for going spongy and sprouting here when it is warm, so we tend to harvest them as we go. Parnips tend to be gradually thinned out as well. Only potatos come out all at once, and thankfully they seem to store fairly well here. The only down side is that our diet may be more seasonal than in colder climates as items regularly disappear from the menu for over six months at a time, but the upside is we can grow lots of tropical crops as well so the total variety is higher.
For growing dry storage crops (grains and pulses) there is sometimes problems with having rain and humidity at the wrong time, but I guess that happens to everyone. Our large verandahs come in handy for bringing in crops for drying out (an advantage of smaler scale agriculture there). One trick I have started using with bulk bought grain is to keep it in an air tight bucket but to place a candle inside and close the lid to drop the oxygen levels. If it is full a plastic disposable container can be sunk to make a gap. Often the stuff you buy is infested with a few moths or beetles when you buy it, so doing this regularly is a great way of stopping them multiplying. An upside of growing and using the smaller grains (millet, quinoa, amaranth) seems to be that they are less prone to bug infestation so they are easier to store. The flocks of parrots seem to leave them alone too- they have a nibble but it is too much work picking at all the tiny grains.

]]> By: Deb G http://sharonastyk.com/2008/03/12/growing-or-buying-fresh-food-for-root-cellaring/#comment-3583 Deb G Thu, 13 Mar 2008 01:19:18 +0000 http://sharonastyk.com/2008/03/12/growing-or-buying-fresh-food-for-root-cellaring/#comment-3583 With garlic, make sure you're growing soft neck varieties for storage (the ones with loose stems that can be braided). These will keep much better. In the Pacific Northwest I grow Nootka Rose and Inchilium Red. I keep mine in the kitchen, it's about 50-60 degrees usually. I agree with Idaho Locavore about shallots. They have been super keepers for me. I store them the same as the garlic. With garlic, make sure you’re growing soft neck varieties for storage (the ones with loose stems that can be braided). These will keep much better. In the Pacific Northwest I grow Nootka Rose and Inchilium Red. I keep mine in the kitchen, it’s about 50-60 degrees usually.

I agree with Idaho Locavore about shallots. They have been super keepers for me. I store them the same as the garlic.

]]> By: Sharon http://sharonastyk.com/2008/03/12/growing-or-buying-fresh-food-for-root-cellaring/#comment-3580 Sharon Wed, 12 Mar 2008 20:11:13 +0000 http://sharonastyk.com/2008/03/12/growing-or-buying-fresh-food-for-root-cellaring/#comment-3580 Garlic - My main garlic crop is a variety called "Howe's" because a local family from a town with that name near me grew it. I also grow "Music," "Polish White" and a couple of others (embarassingly, I've forgotten what they are - I've been saving them for a while." I have had some go spongy, but most of it keeps. I throw it out on the porch, where temperatures are generally fairly cool, but can range up towards 50 on a really sunny, warm day, and down near freezing when the outside temps are more than -12. I'm glad to hear that Lutz Winter Keeper/Greenleaf is still around - it is a nice beet. And good point about the shallots - potato onions are also good keepers for me. Greenpa, right about the variations, and boy am I jealous about your trees! We've got two Roxbury Russets, neither bearing yet. They are a favorite of mine. Rosa, re: damp sand - well, it usually starts out medium damp and dries out a couple of times during the course of the season, so it varies ;-). I store the beets dry, and the celery root, and they last until we eat them all in January or early February (I never manage to grow enough ;-) - and I don't store parsnips inside much at all - I do a few, but they keep so much better in the garden, and taste better there that I don't bring them in in any quantity. I love beets - Eric only tolerates them so I'm not allowed to have them quite as often as i'd like, but I do eat a lot of them, and I love to convert others ;-). Sharon Garlic - My main garlic crop is a variety called “Howe’s” because a local family from a town with that name near me grew it. I also grow “Music,” “Polish White” and a couple of others (embarassingly, I’ve forgotten what they are - I’ve been saving them for a while.” I have had some go spongy, but most of it keeps. I throw it out on the porch, where temperatures are generally fairly cool, but can range up towards 50 on a really sunny, warm day, and down near freezing when the outside temps are more than -12.

I’m glad to hear that Lutz Winter Keeper/Greenleaf is still around - it is a nice beet. And good point about the shallots - potato onions are also good keepers for me.

Greenpa, right about the variations, and boy am I jealous about your trees! We’ve got two Roxbury Russets, neither bearing yet. They are a favorite of mine.

Rosa, re: damp sand - well, it usually starts out medium damp and dries out a couple of times during the course of the season, so it varies ;-). I store the beets dry, and the celery root, and they last until we eat them all in January or early February (I never manage to grow enough ;-) - and I don’t store parsnips inside much at all - I do a few, but they keep so much better in the garden, and taste better there that I don’t bring them in in any quantity.

I love beets - Eric only tolerates them so I’m not allowed to have them quite as often as i’d like, but I do eat a lot of them, and I love to convert others ;-).

Sharon

]]> By: Greenpa http://sharonastyk.com/2008/03/12/growing-or-buying-fresh-food-for-root-cellaring/#comment-3577 Greenpa Wed, 12 Mar 2008 17:17:09 +0000 http://sharonastyk.com/2008/03/12/growing-or-buying-fresh-food-for-root-cellaring/#comment-3577 One thing to keep in mind; the fact that "X" is a beautiful keeper for "Y" - does not necessarily mean it will be for you. It's a darn good place to start; but don't be too surprised, or disappointed, if something others are crazy about just doesn't work for you. Happens all the time. Could be microclimates; could be tiny local mineral differences; or - a dozen other things. Try this; try that; keep trying; you'll get there. Any MY garlic always goes spongy, too. One thing to keep in mind; the fact that “X” is a beautiful keeper for “Y” - does not necessarily mean it will be for you.

It’s a darn good place to start; but don’t be too surprised, or disappointed, if something others are crazy about just doesn’t work for you. Happens all the time. Could be microclimates; could be tiny local mineral differences; or - a dozen other things.

Try this; try that; keep trying; you’ll get there.

Any MY garlic always goes spongy, too.

]]> By: Idaho Locavore http://sharonastyk.com/2008/03/12/growing-or-buying-fresh-food-for-root-cellaring/#comment-3576 Idaho Locavore Wed, 12 Mar 2008 17:11:47 +0000 http://sharonastyk.com/2008/03/12/growing-or-buying-fresh-food-for-root-cellaring/#comment-3576 Re: onions - we've found that the Italian Coin Onions keep really, really well for us. We grew some from seed a couple of years ago and they kept in our storage room in a large basket for about 9 months with hardly any sprouts. We're growing them again this year, and trying a couple of new red varieties to see if we like them as much as we did the golden coin onions. Shallots also can be wonderful keepers - I found some in a basket this spring that had been overlooked when planting last year, and some of the bulbs were still in edible condition. That means they kept for about *18 months.* Evergreen Bunching onions don't generally bulb up, but divide at the base like huge chives. They are also very hardy - our patch on the side survived -10 temps this winter uncovered. So a patch of those started this year should keep most folks in green onions for salads without having to worry about storing them or starting them over from seed every year. (Which is good, because onion seed generally doesn't keep very well.) Re: beets - Lutz Winter Keeper beet seeds are still available from many catalogs. Ed Hume Seeds carries it, as well as Burpee and Southern Exposure. I think I found it in a couple of other lesser known catalogs as well. Sometimes they are called Lutz Green Leaf, so don't let the somewhat different name throw you. It's the same beet. I got a couple or three packages just this year from different places, and even found them on the seed rack at a local garden center (probably Burpee's label.) Re: onions - we’ve found that the Italian Coin Onions keep really, really well for us. We grew some from seed a couple of years ago and they kept in our storage room in a large basket for about 9 months with hardly any sprouts. We’re growing them again this year, and trying a couple of new red varieties to see if we like them as much as we did the golden coin onions.

Shallots also can be wonderful keepers - I found some in a basket this spring that had been overlooked when planting last year, and some of the bulbs were still in edible condition. That means they kept for about *18 months.*

Evergreen Bunching onions don’t generally bulb up, but divide at the base like huge chives. They are also very hardy - our patch on the side survived -10 temps this winter uncovered. So a patch of those started this year should keep most folks in green onions for salads without having to worry about storing them or starting them over from seed every year. (Which is good, because onion seed generally doesn’t keep very well.)

Re: beets - Lutz Winter Keeper beet seeds are still available from many catalogs. Ed Hume Seeds carries it, as well as Burpee and Southern Exposure. I think I found it in a couple of other lesser known catalogs as well. Sometimes they are called Lutz Green Leaf, so don’t let the somewhat different name throw you. It’s the same beet. I got a couple or three packages just this year from different places, and even found them on the seed rack at a local garden center (probably Burpee’s label.)

]]> By: Kristianna http://sharonastyk.com/2008/03/12/growing-or-buying-fresh-food-for-root-cellaring/#comment-3575 Kristianna Wed, 12 Mar 2008 16:57:20 +0000 http://sharonastyk.com/2008/03/12/growing-or-buying-fresh-food-for-root-cellaring/#comment-3575 What variety of garlic do you grow? I am in the Northeast, too. Thx. What variety of garlic do you grow? I am in the Northeast, too. Thx.

]]> By: Greenpa http://sharonastyk.com/2008/03/12/growing-or-buying-fresh-food-for-root-cellaring/#comment-3573 Greenpa Wed, 12 Mar 2008 16:49:45 +0000 http://sharonastyk.com/2008/03/12/growing-or-buying-fresh-food-for-root-cellaring/#comment-3573 just so ya know. heh heh. I have about 20 or so standard Roxbury Russet trees, 25 years old. smug smug. :-) just so ya know. heh heh.

I have about 20 or so standard Roxbury Russet trees, 25 years old. smug smug.

:-)

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