"Self-sufficiency does not mean 'going back' to the acceptance of a lower standard of living. On the contrary, it is the striving for a higher standard of living, for food that is organically grown and good, for the good life in pleasant surroundings... and for the satisfaction that comes from doing difficult and intricate jobs well and successfully." John Seymour ~ Self Sufficiency 2003

Monday, 10 June 2013

The veggie patch in my kitchen LOL

I found Crystal Cun, FRESH the Movie blog and on it there was this information re: storing fresh produce.  Some of the idea's are excellent, so I thought I'd share them with you.

How to Store Produce Without Plastic

  • Asparagus—Place the upright stalks loosely in an glass or bowl with water at room temperature. Will keep for a week outside the fridge.
  • Basil—Difficult to store well. Basil does not like to be cold or wet. The best method here is an airtight container/jar loosely packed with a small damp piece of paper inside, left out on a cool counter.
  • Beets—Cut the tops off to keep beets firm, and be sure to keep the greens! Leaving any top on root vegetables draws moisture from the root, making them loose flavor and firmness. Beets should be washed and kept in an open container with a wet towel on top.
  • Beet greens—Place in an airtight container with a little moisture from a damp cloth.
  • Berries—Don’t forget, they’re fragile. When storing, stack them in a single layer, if possible, in a paper bag. Wash right before you plan on eating them.
  • Carrots—Cut the tops off to keep them fresh longer. Place them in closed container with plenty of moisture, either wrapped in a damp towel or dunk them in cold water every couple of days if they’re stored that long.
  • Corn—Leave unhusked in an open container if you must, but corn really is best the day it’s picked.
  • Greens—Remove any bands, twist ties, etc. Most greens must be kept in an air‐tight container with a damp cloth to keep them from drying out. Kale, collard greens, and chard do well in a cup of water on the counter or fridge.
  • Melons—Keep uncut in a cool dry place, out of the sun for up to a couple weeks. Cut melons should be in the fridge; preferable in a closed container so that it doesn't taint (and turn) your milk.
  • Peaches (and most stone fruit)—Refrigerate only when fully ripe. Firm fruit will ripen on the counter.
  • Rhubarb—Wrap in a damp towel and place in an open container in the refrigerator.
  • Strawberries—Don’t like to be wet. Do best in a paper bag in the fridge for up to a week. Check the bag for moisture every other day.
  • Sweet Peppers—Only wash them right before you plan on eating them as wetness decreases storage time. Store in a cool room to use in a couple of days, place in the crisper if longer storage is needed.
  • Tomatoes—Never refrigerate. Depending on ripeness, tomatoes can stay for up to two weeks on the counter. To hasten ripeness, place in a paper bag with an apple.
  • Zucchini—Does fine for a few days if left out on a cool counter, even after cut. Wrap in a cloth and refrigerate for longer storage.
I know about storing potatoes and carrots in a container filled with sand, too.  But, does anyone have any other hints and tips for making space in order to be able to chill RMan's liquid refreshment in my fridge? :)

And - following the posting I did here, and the comments that have inspired me, dontcha love the veggies growing in my kitchen?
Carrots, turnips and onions -
can you see the roots growing from the
carrot on the left and the onion on the
RMan said if he'd known about this when he was a tiny tot and had his train set, he would've used these as trees instead of the fake things popular back then :)
Who would've thought that leaves
would grow from the end of


Quinn said...

When I was little, carrot tops in saucers were windowsill forests :) Can't recall ever planting them outdoors though. Will they really grow a new carrot root? And the onions a new bulb?

Dani said...

Quinn - I LOVE that - windowsill forest :)

I know onions grow another onion - I have them growing in my veggie patch, but I'm not sure about carrots - will let you know...

Quinn said...

What fun! I just came in from planting a row of onions, so maybe it will be the start of a lifetime supply ;)

Linda said...

Great tips! I will try that with carrots. They always go limp when I put them in the fridge. Love your saucer garden!

kymber said...

Dani - great tips as always! i just recently started replanting my green onions - duh!!!! but they keep coming back and i probably won't have to replant anymore soon! getting the very best out of veggies that you planted by seed - puh-rice-less! thanks for the tips!

your friend,

jambaloney said...

hey dani!

this is a great how-to post and i love the idea of using the tops as trees for a train set - i had a set like that when i was a kid too!

all the best!

Leigh said...

What a great post Dani. Good storage tips, and great idea about growing leaves from root veggie tops. I always think, my goats would like that!

Dani said...

Linda - Being able to keep food fresh longer will certainly help with the unnecessary wastage factor :)

Dani said...

kymber - You're so very welcome :)

Dani said...

jambaloney - Men and their toys... LOL

Dani said...

Leigh - Now that's another way of re-using that which would normally go to the compost heap - feeding goats :)

Moonwaves said...

I have a great book called Root Cellaring by Mike and Nancy Bubel, which goes through the various methods of long-term storage of fruits and veg (the tagline of the book is "Natural cold storage of fruits and vegetables"). Lots of things seem to be suitable for packing in sand as a good method of storage. Could be an interesting read for you, even if a lot of it is directed at a cold climate in winter.

Dani said...

Moonwaves - I would love a cellar, but reckn that it's just too hot here in summer for it to work effectively.

Thanks - I'll keep my eye open for the book - sounds interesting :)