Storing Fruits & Vegetables

Here are  handling and storage tips for the vegetables we grow;

Beet – all varieties:

Cold & moist – fridge, fruit cellar or well insulated garage (in a plastic bag)

Cabbage – all varieties;

Cold & moist – fridge, fruit cellar or well insulated garage

Carrot – all varieties;

Cold & moist – fridge, fruit cellar or well insulated garage (in a plastic bag)

Garlic, scapes;

Cold & moist – fridge, fruit cellar or well insulated garage (in a plastic bag)

 

Garlic, dry bulb;

Cool & dry & dark – pantry, closet (in a paper bag or clay garlic container)

Kale;

Cold & moist – fridge, fruit cellar or well insulated garage (in a plastic bag)

Leeks;

Cold & moist – fridge, fruit cellar or well insulated garage (in a plastic bag)

Onion,  dry – all varieties;

Cool & dry & dark – pantry or closet

Parsley – all varieties;

Cool & moist – in fridge in a plastic bag (longer term) -or-

Room temperature –  in a glass of water on a countertop (short term)

Potatoes– all varieties;

Cool & moist & dark – pantry, fruit cellar or well insulated garage (in a paper bag or cardboard box)

Shallots:

Cool & dry & dark – pantry or closet

Squash – Buttercup, Butternut & Spaghetti;

Cool & dry & dark – pantry/ closet

Swiss chard:

Cool & moist – in fridge in a plastic bag (longer term)

Room temperature –  in a glass of water on a countertop (short term)