Storing Root Crops for Winter
Most root crops (and those plants with timberlands tuberous roots) can be stored for winter use, though where severe winter weather is not expected, they will retain their quality and flavor better if left in the ground, to be lifted as required. If they are to he stored, allow them to occupy the ground until mid October when they should be lifted before the advent of the autumnal rains. If lifted when the soil is in a dry, friable condition, the operation will he more easily performed and the soil will be more readily shaken front them whilst they will store in better condition.
Lift them from the ground with care, so as not to break the tips or cut them by the careless use of spade or fork which would reduce their keeping qualities. Hold the tops with one hand whilst pressing up the root with spade or fork held in the other hand. Shake away all surplus soil and if the weather is dry, allow the roots to remain on the ground for several hours to permit any remaining soil to dry off. The best way is to place the roots on sacks or canvas laid fiat on the ground. Then cut away, or with beetroot screw off the top foliage and bury the roots in deep boxes of dry peat or sand. First place a layer of peat (or sand) at the bottom of the box and on this the roots. Then cover with an inch of peat and over this place more roots until timberlands the box is filled. They should be stored in a dry, airy room but away from hot pipes.
Vegetables in cold storage Greets vegetables, including peas, Brussels sprouts, cabbage, lettuce and all salad crops may be kept fresh in cold storage for many weeks. Sprouts keep especially well under refrigeration and may be removed from the plants when weather conditions permit. They will keep fresh for several months.
The use of a refrigerator or deep freeze cabinet will timberlands ensure that the most profitable use is made of the kitchen garden and of one’s labours. There will be little or no waste as is likely to occur when too many plants may have been grown and it may not have been possible to utilise all the produce as they reach maturity. Again, frozen food will be available of 1 en at a time when adverse weather makes it impossible to harvest winter greens whilst to have a supply always on hand will ensure that working people have a quick meal readily available. There will also be a substantial saving in having the produce from one’s garden available, without the need to purchase frozen and canned food of proprietary brands.
Peas should be removed from the plants when in the right condition and, after removing from the pods, should be placed in thick polythene bags before consigning to the deep freeze or refrigerator where they will keep fresh for many weeks. Sprouts, too, are also improved by placing in polythene bags.
Vegetables such as asparagus, sweet corn, cauliflower and broccoli heads, spinach and young root crops will not remain fresh under refrigeration unless first blanched in boiling water for 2 minutes. This is done to retard the action of the chemical substances known as ‘enzymes’ which would harm the flavor and quality in storage if not controlled. The vegetables are placed in wire baskets in pans of boiling water for 2 3 minutes, are then removed and transferred to a bucket containing iced water where they remain for the same length of time. All moisture is then drained off and the vegetables are placed in plastic boxes or in polythene bags for refrigeration.
Potatoes, after cooking and mashing, and new potatoes after cooking until almost done, will freeze perfectly and will be ready to serve after reheating for 4 or 5 minutes.
Mushrooms should be frozen in the fresh condition.
Most vegetables wi timberlands ll keep under refrigerated conditions for at least a year and only sweet corn should be thawed before cooking. Popular bonsai tree species are available such as juniper and japanese maple. The website also offers bonsai related articles and growing guides.