Most vegetables are best eaten as soon as possible after harvesting. Pick them in the early morning or evening, not in the heat of the day. Root vegetables will keep for a longer time if stored carefully.
Onions, shallots, garlic, and potatoes are among the produce that can last into the winter. Discard any damaged vegetables because they will not keep. Store potatoes in paper sacks or bags, not plastic. Hang your onions, garlic, and shallots somewhere cool, dry, and well ventilated. Store root vegetables like carrots in wooden boxes packed with damp sand.
Beans, peas, cauliflower, and broccoli among others are suitable for freezing. Wash, trim, and blanch in boiling water for a few minutes. Then bag them up and freeze immediately. Tomatoes can be frozen and even though they may turn a little mushy, make delicious sauce.
Oils and vinegars can be flavored with herbs, garlic, and chili peppers. Many other vegetables are suitable for pickling or preserving.
Visit our Greenhouse staff for any questions regarding vegetable gardening and remember to continue feeding for maximum harvest.