Stocking Up On Hearty Cool Weather Vegetables
Turnips, Rutabaga, Potatoes & More
The end of the farmers marketing season may be in sight, but that doesn’t mean you can’t have locally grown produce throughout the winter. In fact, now’s the best time to stock up on those hearty, cool weather vegetables that can last for months in your cellar, fridge, or pantry.
What types of veggies are we talking about? Think of root vegetables, like turnips, rutabaga, parsnips, and potatoes, or squashes, like spaghetti, acorn, and butternut. Leafy cool weather vegetables like cabbage and Brussels sprouts store well, too, as do onions and garlic.
So, you’ve gone to the farmers market and filled your bag, box, or wagon full of these tasty and beautiful veggies. Now what? I mean, how are you going to store them all? Don’t worry. We’ve got you covered.
Tips for Storing Cool Weather Crops:
Root vegetables can be stored in a crisper drawer during the course of the winter.
Potatoes need a cool space like a root cellar. If they start to sprout, the temperature is too high. With proper storage, they can last the winter.
Did you know you can freeze garlic and onions? Like potatoes, cool spaces, like a root cellar, work well, too.
Cabbage should be wrapped individually in plastic and stashed in the fridge. It can last a couple of weeks this way.
Brussels sprouts will last in the fridge for a few weeks. Just peel away any outer leaves that have shriveled before cooking.
Even though they seem pretty solid, squash continues to ripen once they’re picked. Slow down the process by storing them in a cool, slightly humid environment, like a basement or cellar. Under the right conditions, squash will keep for up to three months.