Chelsea Green Publishing

Chelsea Green Blog

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.


The Etymology of Stock and Broth

Question: When you make soup, do you start with stock or broth? Answer: It depends. Rachael Mamane answers that question and others in Mastering Stocks and Broths, the definitive and most comprehensive guide on stocks, broths, and how to prepare and use them. As a special treat to celebrate the book launch, we’ve got an excerpt […] Read More

How well do you know your charcuterie?

Prosciutto. Andouille. Country ham. The extraordinary rise in popularity of cured meats in recent years often overlooks the fact that the ancient practice of meat preservation through the use of salt, time, and smoke began as a survival technique. All over the world, various cultures developed ways to extend the viability of the hunt—and later […] Read More

4 Books for Growing Food in Winter

Don’t let cold weather stop you from producing and enjoying your own food. For many, the coming of winter simply means cultivation moves indoors or under cover. Small farmers, homesteaders, home gardeners, and commercial growers can extend the growing season with techniques outlined in these essential books. There’s no need for urbanites and small-space dwellers […] Read More

Is My Broth (or Stock) Bad?

Are you planning to start the GAPS diet or any other diet aimed at boosting gut health this year? If so, chances are that stocks and broths are critical components. Even if you’re not changing the way you eat, but you often have pots of aromatic goodness bubbling on your stove, you may have wondered, […] Read More

A Simple Way to Grow Fresh Greens Indoors This Winter

Just because the temperatures have started to drop doesn’t mean you have to live without fresh greens until Spring. Author and gardener Peter Burke’s innovative method of growing soil sprouts indoors can help you grow nutrient-dense greens all year long at a fraction of the cost of buying at market. Burke’s book, Year-Round Indoor Salad Gardening, is […] Read More
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