Preserving - Part 1
Storing Root Veggies & Squash
There are a lot of fall veggies that don’t need to be processed to keep all winter long. If you have a cold room or cold storage, you’re set! But, if not, I have some tips for you :)
Storing Squash
Squash is best stored in cold storage…but that’s not how I store it :). Most years I buy a winter’s worth of squash at a market in the last week or two before it closes (that’s when you can get a killer deal), and then I use it as decoration in my house :).
Squash are so beautiful! I like to place them all around my livingroom and kitchen so they can be enjoyed before I eat them :). The tougher the skin, the longer they last.
But, be warned – once the spring comes the squash rot quickly. A few years ago I still had a couple of uneaten squash decorating my dining room and all of a sudden, in what seemed to be just a few days, they all started to rot.
So, I highly recommend eating them by March so you don’t lose any of these beauties to a spring rot.
…and isn’t nature amazing?? They seemed to know it was time to grow, even when they were inside :)
Important – when buying squash, always choose ones that have a stem. All produce breaks down faster when the stem has been removed (including apples, pears, and cherries), so a squash with a stem will store much longer than one without.
Cold Storage
Root veggies, like potatoes, sweet potatoes, onions, and garlic can last for a long time in a cool, dark room. Some houses have a cold storage room or a lesser-used room in your basement.
If you don’t have a colder room, you can use a dark cupboard in your kitchen (preferably away from the stove), but they won’t last as long as they will in a cooler room.
First, cure the skin –
Before tucking your root veggies in for the winter, leave them in a warmer room for 2 – 4 days to harden the skin. This will help them keep longer.
Make sure they’re out of direct sunlight, and don’t wash them first. Just knock the dirt off if they’re particularly dirty.
Ensure airflow –
Mesh bags, baskets, or open boxes are the best ways to store your root veggies. You want to make sure air can get around them so they don’t succumb to moisture and mold.
Check on them often
Hopefully, you’ll be visiting your stored veggies often when you grab some for dinner, but be sure to check on them at least every few weeks. Many of my stored veggies have been lost to mold and rot because I’ve forgotten about them.
If you see any veggies rooting or mold growing, pull out the offenders immediately, and move any veggies that may have touched the rotten parts away from everything else. That will usually keep the mold/rot from spreading too quickly.
Root veggies and squash are FAVOURITE foods of mine! They keep me warm all winter and satisfy my sweet tooth. Here’s a link to one of my favourite ways to use butternut squash.
If you have any questions, jump to our private Facebook Group or the Ask Lisa page :)
Let’s get freezing! Head over to Part 2.