Ooh, I could have told you about the soup. My mom made some crockpot minestrone and she put the macaroni in right at the beginning. At the end of the day the macaroni was non-existent and the soup was so flavorless even SHE wouldn't eat it.
How do you store your onions? I've heard the best way is to knot them off in old nylons, but I've never tried it. I have bad luck with my onions molding, even before they sprout.
And yea, for the composted things, I'd try sand. You're supposed to store beets in sand, anyway.
onions, oinions, oh oh oh (from some song or other)rev_macOctober 6 2008, 12:43:46 UTC
ONIONS AND GARLIC
They need to be cured, hanging them up outside to cure. The porch or a handy tree can be used to serve this purpose. A few weeks of curing and they will be ready to hang up in your root cellar or somewhere cool-ideally 60-70% humidity with a temperature of 35- 40F.
Re: onions, oinions, oh oh oh (from some song or other)rev_macOctober 6 2008, 13:25:56 UTC
Remember that the storing of vegetables often involve limiting the loss of moisture, this means curing the vegetable before storage. This is a similar process to waxing vegetable used in super markets. By reducing the evaporation the vegetable last longer, waxing however, covers damaged areas and accelerates decay. Most squashes (pumpkins, acorn, butternut) should be picked with some stem remaining to prevent contamination (infection). They should then be cured outside for several days, this hardens the skin, and also helps to dry out any damaged areas. Any damaged vegetable should be avoided in storage, and be used as soon as possible. As with onions and garlic, the hardening of the out layers is critical to storage, this seals in the natural juices, some growth actually still occurs, this is why some things last so long. There must be some site on the web covering this sort of stuff, I haven't looked for them yet.
I really like beets, but I rarely get them into the kids. I think they're too messy for my fastidious husband, too, all that dripping staining red juice. I find that they'll eat them pickled, though, so that's what I did with most of my beets this year. I'm growing enough to harvest what I'd eat, so there's no need to lay in a big supply.
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How do you store your onions? I've heard the best way is to knot them off in old nylons, but I've never tried it. I have bad luck with my onions molding, even before they sprout.
And yea, for the composted things, I'd try sand. You're supposed to store beets in sand, anyway.
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They need to be cured, hanging them up outside to cure. The porch or a handy tree can be used to serve this purpose. A few weeks of curing and they will be ready to hang up in your root cellar or somewhere cool-ideally 60-70% humidity with a temperature of 35- 40F.
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I'm picking the last of my beets tomorrow and roasting them (of course!) They are wonderful hot or leftover cold on salad.
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