In the Root Cellar
Read the publication on the Main Organic Farmers and Gardeners Association website. Illustration courtesy of University of Alaska Fairbanks.
With the winter season is approaching and temperatures dropping into the thirties, I’m stocking our root cellar. Bags of bright orange carrots, purple-top turnips, rutageba, and beets from King Hill Farm, boxes of red and
The best way for me to “visit” our winter vegetable supply is to pop up a trap door in the kitchen floor and climb down a ladder into the root cellar. When our addition is
by Eric Sideman, PhD – MOFGA’s Organic Crop Specialist Cheryl Wixson, P.E. – MOFGA’s Agricultural Engineer Apples Use caution when storing apples with other vegetables as they give off ethylene gas that causes other vegetables
Are you interested in increasing your revenue stream by adding value to the products that you grow by manufacturing jams and jellies, or by selling additional products such as breads at farmers’ markets? Do you
Tender, sweet and delectable “mini” little cabbages, Brussel sprouts are one of my favorite vegetables.
A recent “shopping” expedition to my root cellar highlighted the joys of our long and cold winter.
This is the season of the roots; root vegetables, that is. To access our winter produce, I pop open a trap door in the kitchen floor and climb down the 4-foot ladder into the corner
Now that spring has declared itself, there are hundreds of chores to do to continue keep our table set with good food. One task is cleaning up the roots. Roots need to be kept at
Due to a variety of circumstances, it has been a month since I’ve checked our roots. Hundreds of pounds of carrots, turnips, cabbages, rutabegas, daikon, onions, celeraic, parsnips, apples and pears have been “sleeping” in