Many of the vegetables in your Fall Share are perfectly suited for storage, so don't panic if your beets, carrots and turnips are starting to pile up.
Here are some tips for storing your veg for the next few weeks (and even months!)
Storage Tips:
Root vegetables
(carrots, beets, turnip, radish, parsnip, rutabaga, celeriac etc.)
Best kept in a plastic bag/container in the fridge. This will maintain moisture so they don't get soft. We recommend washing and reusing the ziploc bags from your greens. Do no leave loose in crisper drawer or they will get soft after a couple of weeks.
Potatoes
Store in a dark, cool place. Exposure to light causes potatoes to turn green. Don't store with onions and don't store near fruit. These items produce ethylene that will cause potatoes to sprout. We keep ours in a paper bag in the fridge but not the crisper drawer.
Onions and Garlic
Store in a dry place. We keep ours in the basement and use them all winter. Storing them in the fridge can cause them to sprout prematurely because it's too cold.
Cabbage
Cabbages will keep for months. If kept loose in the crisper drawer the outer leaves may get soft, but can be peeled off before use if desired. To maintain moisture store in a plastic bag.
Squash
Store in the fridge, or in the cupboard. Undamaged squash will generally keep for a long time. If a squash has gets a soft spot it's best to use it asap, otherwise the soft spot will spread quickly. Thinner skinned squashes like delicata and acorn may store better in the fridge.
