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Ten Guidelines to Successfully Storing Your Garden Produce

The following garden produce storage tip is from How to Store Your Garden Produce: The key to self-sufficiency by Piers Warren.
  1. Harvest produce for storage in its peak condition.
  2. Handle produce carefully – bruised fruit and vegetables will rot quickly.
  3. If you have to process your produce in some way before storage (e.g. the freezing of peas) do this immediately after harvesting, as enzymes can get to work very quickly and reduce the quality of the product.
  4. Some varieties store better than others – if you are growing some crops for storage, research your varieties first.
  5. Do not store near strong-smelling substances or hazardous chemicals – often a problem when storing in a garage or garden shed. Creosote-flavoured potatoes are not my favourite.
  6. Always label any stored produce with a description of contents and the date of preserving or storing.
  7. Check your stored produce regularly – remove any that is rotting to reduce the chance of it spreading.
  8. Plan what you store (and therefore grow) according to your family’s tastes. There’s little point in storing twenty pumpkins if your family is bored with eating them after two or three.
  9. The priority should always be to EAT the freshest produce while fresh, then store the excess. If you have a freezer full of year-old broccoli, you have simply grown too much broccoli.
  10. As well as storage techniques, extend your growing season, if you can, using a greenhouse, polytunnel and/or cold-frames. You will be eating fresh produce for longer, and can grow a wider range of varieties.


Ask the Experts: Submit Your Permaculture Questions Now

Attention all growers, food-lovers, and green-living enthusiasts, we are once again celebrating Permaculture Month by putting our pioneering permaculture authors to work for you.Chelsea Green is proud to publish and distribute some of the most recognized, and award-winning, names in permaculture, and we’re making several of them available to our readers to answer any and all […] Read More

Hands-On Learning: School of The New American Farmstead

This summer, twelve of our authors (plus Chelsea Green’s own President and Publisher) will be leading hands-on intensive courses at Sterling College in Craftsbury, Vermont.These workshops, classes, and certifications will inspire you, equip you with marketable skills, and provide you with new perspectives on integrated, community-centered farming and food production.Engage your SensesThe hands-on courses will […] Read More

The Occidental Arts and Ecology Center Cookbook Wins IACP Award

Chelsea Green is thrilled to have received the Food Matters Award for The Occidental Arts & Ecology Center Cookbook, by the OAEC Collective and Olivia Rathbone.The International Association of Culinary Professionals announced its 2016 IACP Award winners on April 3 during a ceremony in Los Angeles.The awards recognize the best food writing of the year, […] Read More

Recipe: Pascal Baudar’s Basic Wild Kimchi

Experiment with what you have, anything from the mustard family will work extremely well. Read More

10 Books to Curl Up With This Winter

William Wordsworth was right when he said, “Nature never did betray the heart that loved her.” Nevertheless, the cold, dark days of winter can still get the best of even Nature’s most tenderhearted admirer. What’s one to do? We here at Chelsea Green have concocted the perfect cabin fever remedy with our suggested winter reading […] Read More
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