Archive for October 14th, 2013

Storing Potatoes, Onions, & Carrots

Greetings all you CSA Shareholders–By now most of you have your last share, and the letter of instruction on the potatoes. I wanted to take this BRIEF moment (brevity is not my strong suit) and correct some information on the storage of potatoes. Last week, in talking with The Farmer, I understood him to mean that potatoes liked it 32-36 degrees for storage. He has since corrected me, and so I want to make sure you have the correct information on storing those root items…and squashes…from your last share. (According to info from Cool-bot web-site–the cooler unit in our ‘new’ cooler.)

Potatoes–remove from plastic and dry off, then bag in a porous bag that will breath–I’ve also used brown paper bags in the past. Be sure and remove any blemished potatoes and eat them first. Generally whites are your best keepers. Ideal temperature for long-term storage is 40-50 degrees; they should keep 56-140 days.

Carrots and Onions–Carrots can be stored in plastic bags in the fridge; onions do pretty good in a gunny sack or other porous bag. Yellow and red onions are dried, but if they start to sprout, eat them. White onions are fresh and not dried at all. They will not keep as long and should be in the fridge in a bag. Ideal temp for storing onions is 32 degrees, but not frozen–they should keep 28-180 days.

Winter Squash–Ideal storage temp is 50-55a cool storage room in a basement or garage works. Generally they keep 84-150 days. Specifically, the Hubbards will keep the longest. Acorns will keep about 30-45 days. Butternut and Buttercup and Pumpkins will keep longer than the Acorn Squash, but generally not as long as the Hubbards. We have left all the stems in tact–if one brakes off, you will want to eat it sooner.

Hope this helps–We want you to enjoy your fresh produce into the cold winter months! The Farmer’s Wife