Stocking Up for Winter
The girls helped braid the half-dried tops into long strands for hanging. The shallots were spread on a table in the sun for a couple of days after picking, and now the bundles sway in the breeze. I had grand plans of building a root cellar this summer, but it didn’t happen. From what I’ve read, though, shallots and some types of onions don’t store as well as other vegetables. They don’t play well with potatoes, either. When I get the notion, I need to cut these little beauties down and chop them up for freezing.
The green beans have all been harvested and they’re safely stored in the freezer, too. I’d love to can them, but I don’t have a pressure canner. Some day I’ll make the investment, but for now I’ll settle for freezing my veggies and water bath canning my fruits, applesauce and jams.
Carrots are next on my produce agenda. We had a small little plot and it yielded a five-gallon bucket’s worth of carrots. That should be good for a few meals, anyhow. The potatoes and sweet potatoes will be ready soon, too (which may just prompt the root cellar). Farmguy has been hovering over those potatoes all summer and I know he wants them to last through the winter! Alas, my tomatoes are plentiful, but still green. Hot summer days have been in short supply this year. Hopefully they’ll ripen before the cold weather sets in — I hear there’s a Polar Vortex on the horizon for September. What?!
Do you garden? Do you preserve food? Do you have a root cellar? Inquiring minds want to know … especially about the root cellar. I just read a story of a family who turned an outside basement stairwell into their cellar storage. A nifty idea and worth investigating. There may still be time to get this accomplished before the potatoes are ready. I must move from dreaming to scheming mode — and don’t worry, I’ll take photos!
Tomorrow, a simple tutorial on how to freeze carrots (because they’re so much tastier than store-bought!). Didn’t grow carrots? Don’t worry — you can get some at a local farmer’s market or produce stand. And I promise that on Thanksgiving, pulling fresh, frozen veggies out of the freezer will give you a sense of satisfaction like no other. And sweet corn in January? Spectacular.
For now, here’s are a couple of quick little tutorials on freezing green beans and freezing squash. And here’s a post about the time we made homestyle dill pickles. Last, but certainly not least, here’s how to make applesauce and freeze it.