After being harvested, a number of vegetables can be stored to be eaten later.
“Some of your vegetables in your garden can be stored for long periods of time. Some of those include carrots, beets, potatoes, kohlrabi and cabbage,” said Glen Risse, Co-Owner of Risse Greenhouse .“We try to leave the carrots in the ground until the ground gets cold,” Risse said, adding that the cooler the ground, the sweeter the carrot.
These and other items can be kept in the refrigerator above freezing, around the mid-to-upper 30s Fahrenheit. According to Risse, “If we want to try to store this carrot in our root cellar, we will remove the stalk and we will leave all the roots and all the fine dirt on here so as to not disturb it, and we’ll pack them in sand. Usually, sand or sawdust, with a little bit of moisture in the cooler, you can keep these up to six months.
Beets involve similar preparation. “You cut the tops off and pack those in a sawdust or a sand mixture. You can keep beets up to six months as well,” said Risse.For potatoes, Risse recommends letting them dry out before storing them in a root cellar. “Otherwise, they will tend to absorb bacteria and rot.”
Kohlrabi, meanwhile, can stay edible for three months if properly stored. “If you leave the leaves on for about two or three days before you remove them, they snap of cleanly and then they store much better,” said Risse. The stem does not come off as cleanly if removed immediately after taking the kohlrabi out of the ground, allowing for possible infection at the site. “They peel and often leave a scar, which then gives a place for the bacteria and things to set in,” he added.City officials shut down boy’s ice cream stand: ‘Seems like there are bigger fish to fry’Chum Salmon fishery closed due to low run counts
Risse Greenhouse Storage Vegetables Potatoes Beets Carrots Kohlrabi Cabbage
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