Hey there,
Last Thursday we pulled, bundled and hung the garlic up in the rafters of the garage to cure for a while. A breezy, dry place out of direct sun light is a great place for them to cure, and with them up in the ceiling, they are out of the way from getting bruised and battered by us, and still leaves lots of space underneath for the onions that will be drying on tables shortly. It is a really neat feeling, curing and preparing veggies to be stored for months, it is quite satisfying, and so simple.
For most of the other veggies we pick, the cooler is the storage space. We built a small insulated room in the barn close to where we wash everything. The room is cooled by an air conditioner with a 'cool bot' that acts as an over ride for the air conditioners thermostat to run past its regular 17C lowest setting. The cooler, when the door stays closed, is usually 2-6C and helps rapidly cool the hot veggies coming out of the garden and keeps them cool and fresh after picking and before pick-ups or market.
