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 Harvesting
The first step to storing produce is harvesting healthy produce with
clean tools. This helps vegetables store without spoiling,
regardless of the storage method. When harvesting do not include
rotting produce in the harvest bin. As the saying goes, one bad
apple can spoil the whole bunch — if in doubt, throw it out.
Before and after harvest, disinfect harvest tools (knives, snips,
buckets etc.). The easiest way to do this is to spray and wipe off
tools with isopropyl alcohol in a sprayer bottle. For containers,
crates, and boxes, a bleach solution can be made up and receptacles
can be wiped out, rinsed, and left to dry.
Vegetable Storage
Vegetable storage will vary depending on the crop. Short-term
storage means storing several days to a couple weeks, at most.
Long-term storage vegetables store for many months when properly
dried, or cured. Two examples of long-term storage crops are onions
and potatoes; short-term storage crops are bell peppers and
tomatoes. Preparation for storage differs between long and
short-term storage vegetables.
Short-term storage vegetables
After harvesting short-term storage vegetables, some require
immediate rinsing, and some should be rinsed immediately before
consumption.
All greens (kale, spinach, chard, arugula, etc.) cabbages, and root
vegetables (carrots, beets, turnips, etc.) should be rinsed
immediately with cool water. Remove yellow or rotten leaves of
cabbage before rinsing. Green and bulb onions can also be rinsed
right away. Store these rinsed vegetables in the refrigerator. [to top of second
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Peppers, eggplant and tomatoes should not be rinsed
after harvest. If washed, they will rot sooner. Instead, harvest
into dry, clean (washed and sterilized) produce bins. Store out of
the sun and at room temperature (eggplant and tomatoes) or in the
refrigerator (peppers). Wash these delicious summer treats
immediately before consumption.
Long-term storage vegetables
Do not wash storage onions, potatoes, garlic, and shallots. Cure
these crops to prepare for storage. Curing, preparation of crops for
long-term storage, is necessary for many winter storage crops but
the technique varies by crop.
Potatoes, and garlic, should be air-dried in a shaded location with
well-circulated air to cure. Onions, shallots and winter squash also
require good air circulation for curing but they do not cure in
shade. Cure in direct sunlight for several days on a greenhouse
shelf or outdoors on a tarp. When drying outside, be mindful of
weather to avoid them getting wet.
Long-term storage crops can be packed in slotted wooden or plastic
crates and stored in a cool, dark location with good air
circulation. A basement is an ideal location for storage.
With proper planning and some consideration for storage, the sweat
and toil of a summer garden will deliver nutritious, heartwarming
meals all winter long. [SOURCE:
Nick Frillman, Local Food Systems and Small Farms Educator,
University of Illinois Extension]
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