Stuff they never tell you
 

I'm a relative newbie at gardening, although enjoying it. I've bought (too)
many books, and had a couple of relatively successful years growing veggies
and such. However, though the books go into a lot of detail on how to grow
plants, their soil requirements, etc etc, they don't usually have a lot of
info on what to do with the produce (yeah, I know -- "eat it"). I'm thinking
of information on what parts of plants are edible (or poisonous), how you
process it, how you store it, etc.

Is there any online info that concentrates on this aspect of gardening? Or a
good book that someone can recommend?

"Dennis Edward" wrote:

Is there any online info that concentrates on this aspect of gardening? Or a
good book that someone can recommend?

Lots and lots.

First and foremost, get yourself the latest edition of the "Ball Blue
Book."
Imagine Ed McMahon saying, "That's amazing, Johynny.... EVERYTHING you
could ever want to know about preserving food is in THIS BOOK!"

It's either a slender paperback or a big pamphlet... consider it the Holy
Writ of food preserving. Beyond that, there's lots of information... plug
USDA, canning, freezing, pickling into your favorite search engine and
duck.

I just got "Wild Fermentation," which has more than anybody needs to know
about pickles, kraut and more, with a lot of background on the cultures
that invented these things (Who thought burying a bunch of fish in the
ground to make sauce was a good idea). I like that sort of stuff. But
then, I'm weird.

Peace,


Gary Woods AKA K2AHC- PGP key on request, or at home.earthlink.net/~garygarlic
Zone 5/6 in upstate New York, 1420' elevation. NY WO G

"Dennis Edward" wrote:

Is there any online info that concentrates on this aspect of gardening? Or a
good book that someone can recommend?

Lots and lots.

First and foremost, get yourself the latest edition of the "Ball Blue
Book."
Imagine Ed McMahon saying, "That's amazing, Johynny.... EVERYTHING you
could ever want to know about preserving food is in THIS BOOK!"

It's either a slender paperback or a big pamphlet... consider it the Holy
Writ of food preserving. Beyond that, there's lots of information... plug
USDA, canning, freezing, pickling into your favorite search engine and
duck.

I just got "Wild Fermentation," which has more than anybody needs to know
about pickles, kraut and more, with a lot of background on the cultures
that invented these things (Who thought burying a bunch of fish in the
ground to make sauce was a good idea). I like that sort of stuff. But
then, I'm weird.

Peace,


Gary Woods AKA K2AHC- PGP key on request, or at home.earthlink.net/~garygarlic
Zone 5/6 in upstate New York, 1420' elevation. NY WO G

"Dennis Edward" wrote:

I'm a relative newbie at gardening, although enjoying it. I've bought (too)
many books, and had a couple of relatively successful years growing veggies
and such. However, though the books go into a lot of detail on how to grow
plants, their soil requirements, etc etc, they don't usually have a lot of
info on what to do with the produce (yeah, I know -- "eat it"). I'm thinking
of information on what parts of plants are edible (or poisonous), how you
process it, how you store it, etc.

Is there any online info that concentrates on this aspect of gardening? Or a
good book that someone can recommend?

'Putting Food By' - I have a 1970's [bought in '73'] copy kicking
around someplace & I still look at it once in a while. It covers
freezing, canning, drying, making jams & preserves--- and what
fruits/veggies are best suited for each.

Hopefully there is a newer version out there-- but if not, you can
probably find some copies on bookfinder.com.

Jim

"Dennis Edward" wrote:

I'm a relative newbie at gardening, although enjoying it. I've bought (too)
many books, and had a couple of relatively successful years growing veggies
and such. However, though the books go into a lot of detail on how to grow
plants, their soil requirements, etc etc, they don't usually have a lot of
info on what to do with the produce (yeah, I know -- "eat it"). I'm thinking
of information on what parts of plants are edible (or poisonous), how you
process it, how you store it, etc.

Is there any online info that concentrates on this aspect of gardening? Or a
good book that someone can recommend?


Go to the web site of the National Center For Home Food Preservation.
http://www.uga.edu/nchfp/
There is enough information there to get you well on your way to being
an expert in the field of safe and responsible home food preservation.
Ross,
Southern Ontario, Canada.
New AgCanada Zone 5b
43º17.446' North
80º13.472' West
To email, remove the obvious from my address.

"Gary Woods" wrote in message
...
....
I just got "Wild Fermentation," which has more than anybody needs to know
about pickles, kraut and more, with a lot of background on the cultures
that invented these things (Who thought burying a bunch of fish in the
ground to make sauce was a good idea). I like that sort of stuff. But
then, I'm weird.

Sounds like a new way to make lutefisk . Not that I would ever like to make
it. Or smell it.

Olin

On 11/27/04 9:23 AM, in article lK2qd.363134$nl.291275@pd7tw3no, "Dennis
Edward" wrote:

I'm a relative newbie at gardening, although enjoying it. I've bought (too)
many books, and had a couple of relatively successful years growing veggies
and such. However, though the books go into a lot of detail on how to grow
plants, their soil requirements, etc etc, they don't usually have a lot of
info on what to do with the produce (yeah, I know -- "eat it"). I'm thinking
of information on what parts of plants are edible (or poisonous), how you
process it, how you store it, etc.

Is there any online info that concentrates on this aspect of gardening? Or a
good book that someone can recommend?


My first question: What vegetables have you grown? I'm dying to know! :)
My second question: Do you have a freezer? If so, the manual that comes with
it will tell you how to freeze your extra vegetables.

My first suggestion: You may want to checkout a 'cooking'
newsgroup...alt.cooking-chat for example.

My first editorial: (off topic, sorry, but as you are relatively new, I feel
you may find this helpful for the long haul). Many books will encourage the
use of chemical fertilizers....chemical fertilizers don't nourish the soil
or feed worms...a chemical fertilizer feeds the plants and that is all. Feed
your worms (compost) and the soil becomes sustainable all on its own and
less waste goes to landfills. :)
Bill
PS: Isn't gardening fun! I love growing vegetables and I compost everything
in sight...well not quite, but I want to! :)

On 11/27/04 9:23 AM, in article lK2qd.363134$nl.291275@pd7tw3no, "Dennis
Edward" wrote:

I'm a relative newbie at gardening, although enjoying it. I've bought (too)
many books, and had a couple of relatively successful years growing veggies
and such. However, though the books go into a lot of detail on how to grow
plants, their soil requirements, etc etc, they don't usually have a lot of
info on what to do with the produce (yeah, I know -- "eat it"). I'm thinking
of information on what parts of plants are edible (or poisonous), how you
process it, how you store it, etc.

Is there any online info that concentrates on this aspect of gardening? Or a
good book that someone can recommend?


My first question: What vegetables have you grown? I'm dying to know! :)
My second question: Do you have a freezer? If so, the manual that comes with
it will tell you how to freeze your extra vegetables.

My first suggestion: You may want to checkout a 'cooking'
newsgroup...alt.cooking-chat for example.

My first editorial: (off topic, sorry, but as you are relatively new, I feel
you may find this helpful for the long haul). Many books will encourage the
use of chemical fertilizers....chemical fertilizers don't nourish the soil
or feed worms...a chemical fertilizer feeds the plants and that is all. Feed
your worms (compost) and the soil becomes sustainable all on its own and
less waste goes to landfills. :)
Bill
PS: Isn't gardening fun! I love growing vegetables and I compost everything
in sight...well not quite, but I want to! :)

Here's a few links:

http://www.homecanning.com/
http://www.wannalearn.com/Home_and_G...inner_Cooking/
http://southernfood.about.com/od/canning/
http://www.greenfingers.com/gardenma...subcategory=72
http://www.weblife.org/canning.html
http://www.mountain-breeze.com/kitchen/canning/

Atleast you knew enough to ask. :) I wish someone had told me about
the 'time share escort service' when I went to Cancun.

Here's a few links:

http://www.homecanning.com/
http://www.wannalearn.com/Home_and_G...inner_Cooking/
http://southernfood.about.com/od/canning/
http://www.greenfingers.com/gardenma...subcategory=72
http://www.weblife.org/canning.html
http://www.mountain-breeze.com/kitchen/canning/

Atleast you knew enough to ask. :) I wish someone had told me about
the 'time share escort service' when I went to Cancun.

"omi" wrote:

"Gary Woods" wrote in message
.. .
....
I just got "Wild Fermentation," which has more than anybody needs to know
about pickles, kraut and more, with a lot of background on the cultures
that invented these things (Who thought burying a bunch of fish in the
ground to make sauce was a good idea). I like that sort of stuff. But
then, I'm weird.

Sounds like a new way to make lutefisk . Not that I would ever like to make
it. Or smell it.


I want Gary to expand on the recipe a bit.

It reminds me of the buried casks of anchovies all Quang Nam province
in Vietnam that were fermenting to make Nuoc mam. I think they
were just layers of fish and salt-- buried to keep the temp more or
less steady- and turning into an unforgettable condiment in a few
months. [I happen to like it. It doesn't seem to be agree with most
westerners.]

Jim

"omi" wrote:

"Gary Woods" wrote in message
.. .
....
I just got "Wild Fermentation," which has more than anybody needs to know
about pickles, kraut and more, with a lot of background on the cultures
that invented these things (Who thought burying a bunch of fish in the
ground to make sauce was a good idea). I like that sort of stuff. But
then, I'm weird.

Sounds like a new way to make lutefisk . Not that I would ever like to make
it. Or smell it.


I want Gary to expand on the recipe a bit.

It reminds me of the buried casks of anchovies all Quang Nam province
in Vietnam that were fermenting to make Nuoc mam. I think they
were just layers of fish and salt-- buried to keep the temp more or
less steady- and turning into an unforgettable condiment in a few
months. [I happen to like it. It doesn't seem to be agree with most
westerners.]

Jim

"bill" wrote in message
...
On 11/27/04 9:23 AM, in article lK2qd.363134$nl.291275@pd7tw3no, "Dennis
Edward" wrote:



My first question: What vegetables have you grown? I'm dying to know! :)
My second question: Do you have a freezer? If so, the manual that comes
with
it will tell you how to freeze your extra vegetables.

My first suggestion: You may want to checkout a 'cooking'
newsgroup...alt.cooking-chat for example.

My first editorial: (off topic, sorry, but as you are relatively new, I
feel
you may find this helpful for the long haul). Many books will encourage
the
use of chemical fertilizers....chemical fertilizers don't nourish the soil
or feed worms...a chemical fertilizer feeds the plants and that is all.
Feed

So far, what I've found is that I get far more compostable material than I
can keep up with, so I don't see a lot of need for chemical fertilizers.

Last year I grew tomatoes (does anyone not?), peppers, carrots, onions,
turnips, cauliflower, brussels sprouts, and pumpkins. Some did very well,
some not so good. I didn't really have the time to plan and organize very
well, because I'm also renovating the house. Turnips were bitter, because I
grew them in hot weather. Cole crops

"bill" wrote in message
...
On 11/27/04 9:23 AM, in article lK2qd.363134$nl.291275@pd7tw3no, "Dennis
Edward" wrote:



My first question: What vegetables have you grown? I'm dying to know! :)
My second question: Do you have a freezer? If so, the manual that comes
with
it will tell you how to freeze your extra vegetables.

My first suggestion: You may want to checkout a 'cooking'
newsgroup...alt.cooking-chat for example.

My first editorial: (off topic, sorry, but as you are relatively new, I
feel
you may find this helpful for the long haul). Many books will encourage
the
use of chemical fertilizers....chemical fertilizers don't nourish the soil
or feed worms...a chemical fertilizer feeds the plants and that is all.
Feed

So far, what I've found is that I get far more compostable material than I
can keep up with, so I don't see a lot of need for chemical fertilizers.

Last year I grew tomatoes (does anyone not?), peppers, carrots, onions,
turnips, cauliflower, brussels sprouts, and pumpkins. Some did very well,
some not so good. I didn't really have the time to plan and organize very
well, because I'm also renovating the house. Turnips were bitter, because I
grew them in hot weather. Cole crops

"bill" wrote in message
...
On 11/27/04 9:23 AM, in article lK2qd.363134$nl.291275@pd7tw3no, "Dennis
Edward" wrote:



My first question: What vegetables have you grown? I'm dying to know! :)
My second question: Do you have a freezer? If so, the manual that comes
with
it will tell you how to freeze your extra vegetables.

My first suggestion: You may want to checkout a 'cooking'
newsgroup...alt.cooking-chat for example.

My first editorial: (off topic, sorry, but as you are relatively new, I
feel
you may find this helpful for the long haul). Many books will encourage
the
use of chemical fertilizers....chemical fertilizers don't nourish the soil
or feed worms...a chemical fertilizer feeds the plants and that is all.
Feed

So far, what I've found is that I get far more compostable material than I
can keep up with, so I don't see a lot of need for chemical fertilizers.

Last year I grew tomatoes (does anyone not?), peppers, carrots, onions,
turnips, cauliflower, brussels sprouts, and pumpkins. Some did very well,
some not so good. I didn't really have the time to plan and organize very
well, because I'm also renovating the house. Turnips were bitter, because I
grew them in hot weather. Cole crops

"bill" wrote in message
...
On 11/27/04 9:23 AM, in article lK2qd.363134$nl.291275@pd7tw3no, "Dennis
Edward" wrote:


My first question: What vegetables have you grown? I'm dying to know! :)
My second question: Do you have a freezer? If so, the manual that comes
with
it will tell you how to freeze your extra vegetables.

My first suggestion: You may want to checkout a 'cooking'
newsgroup...alt.cooking-chat for example.

My first editorial: (off topic, sorry, but as you are relatively new, I
feel
you may find this helpful for the long haul). Many books will encourage
the
use of chemical fertilizers....chemical fertilizers don't nourish the soil

I don't see any need for chemicals -- I've got far more compostable material
than I need. I grew the "usual" stuff: tomatoes, peppers, pumpkins, carrots,
radishes, turnips, cabbage, brussels sprouts, cucumbers, etc. Unfortunately
I didn't have time to really organize myself for successive plantings and
such (I'm also renovating our house), so some of the stuff was grown in
inappropriate weather. In particular the turnips were too bitter to eat.

Regarding the advice given, thanks to everyone. However, I'm still uncertain
about some more "basic" questions. For instance, last year we grew a lot of
potatoes (oh, yeah - forgot to mention that). I lost a whole batch because I
left them out in the light and they turned green. Fortunately I knew not to
eat green potatoes, but I'm sure there are a lot of tidbits about how to
store or not store stuff that I don't know about. Also, what parts of plants
can or can't be eaten? You wouldn't necessarily know that you can eat beet
greens, but *not* rhubarb greens, for instance. What about stuff like turnip
greens?

Then there's the question of pantries. As I mentioned, I'm renovating.
Perfect time to build a pantry or vegetable cellar or some such. I assume it
should be dark inside. Air holes? Or air-tight?. Plastic lined? Build
against theconcrete foundation for coolness seems reasonable, but should I
line the concrete with plastic (or wood panel) or just leave it exposed?

Are things like carrots best kept in the fridge or in a pantry-type thing?
For how long? Ditto stuff like onions, potatoes, etc etc etc.

Maybe I didn't make it clear how clueless I am. Unfortunately, in the good
ol' days, we learned this stuff from our family. In our modern urban
Safeway-oriented society, most of this lore seems to be undocumented or at
least not obviously available. Thus my whining.

On Sat, 27 Nov 2004 17:23:29 GMT, "Dennis Edward"
wrote:

I'm a relative newbie at gardening, although enjoying it. I've bought (too)
many books, and had a couple of relatively successful years growing veggies
and such. However, though the books go into a lot of detail on how to grow
plants, their soil requirements, etc etc, they don't usually have a lot of
info on what to do with the produce (yeah, I know -- "eat it"). I'm thinking
of information on what parts of plants are edible (or poisonous), how you
process it, how you store it, etc.

Is there any online info that concentrates on this aspect of gardening? Or a
good book that someone can recommend?

You might enjoy 'The Food-Lover's Garden' by Angelo Pellegrini. While
checking that I remembered the title correctly, I ran across this:

http://www.cambiumgardening.com/book...od/1558210253/

On Sat, 27 Nov 2004 17:23:29 GMT, "Dennis Edward"
wrote:

I'm a relative newbie at gardening, although enjoying it. I've bought (too)
many books, and had a couple of relatively successful years growing veggies
and such. However, though the books go into a lot of detail on how to grow
plants, their soil requirements, etc etc, they don't usually have a lot of
info on what to do with the produce (yeah, I know -- "eat it"). I'm thinking
of information on what parts of plants are edible (or poisonous), how you
process it, how you store it, etc.

Is there any online info that concentrates on this aspect of gardening? Or a
good book that someone can recommend?

You might enjoy 'The Food-Lover's Garden' by Angelo Pellegrini. While
checking that I remembered the title correctly, I ran across this:

http://www.cambiumgardening.com/book...od/1558210253/

On Sat, 27 Nov 2004 17:23:29 GMT, "Dennis Edward"
wrote:

I'm a relative newbie at gardening, although enjoying it. I've bought (too)
many books, and had a couple of relatively successful years growing veggies
and such. However, though the books go into a lot of detail on how to grow
plants, their soil requirements, etc etc, they don't usually have a lot of
info on what to do with the produce (yeah, I know -- "eat it"). I'm thinking
of information on what parts of plants are edible (or poisonous), how you
process it, how you store it, etc.

Is there any online info that concentrates on this aspect of gardening? Or a
good book that someone can recommend?

You might enjoy 'The Food-Lover's Garden' by Angelo Pellegrini. While
checking that I remembered the title correctly, I ran across this:

http://www.cambiumgardening.com/book...od/1558210253/

"Dennis Edward" wrote in message
news:Z4pqd.370174$nl.47354@pd7tw3no...
"bill" wrote in message
...
On 11/27/04 9:23 AM, in article lK2qd.363134$nl.291275@pd7tw3no, "Dennis
Edward" wrote:
turnips, cauliflower, brussels sprouts, and pumpkins. Some did very well,
some not so good. I didn't really have the time to plan and organize very
well, because I'm also renovating the house. Turnips were bitter, because
I grew them in hot weather. Cole crops

My PC went "odd" while I was writing this. I thought it had dropped the
message. Apparently it sent it half-baked. Sorry. The next message is the
"complete" answer.

"Dennis Edward" wrote in message
news:Z4pqd.370174$nl.47354@pd7tw3no...
"bill" wrote in message
...
On 11/27/04 9:23 AM, in article lK2qd.363134$nl.291275@pd7tw3no, "Dennis
Edward" wrote:
turnips, cauliflower, brussels sprouts, and pumpkins. Some did very well,
some not so good. I didn't really have the time to plan and organize very
well, because I'm also renovating the house. Turnips were bitter, because
I grew them in hot weather. Cole crops

My PC went "odd" while I was writing this. I thought it had dropped the
message. Apparently it sent it half-baked. Sorry. The next message is the
"complete" answer.

In article , Bill
wrote:


Eating turnip leaves? I have never eaten them...but they are a member of
the brassica family which includes cabbage, broccoli, brussel sprouts etc.
so yes, they can be eaten. There are some Persian people who will ask for
them at farmer's markets...just the greens!

Bill is clearly not from the South! I'd say every supermarket in town has
turnip greens--just the greens-- available. Right next to the collard
greens and the mustard greens. And there aren't a great many Persians here
in Montgomery;

In article , Bill
wrote:


Eating turnip leaves? I have never eaten them...but they are a member of
the brassica family which includes cabbage, broccoli, brussel sprouts etc.
so yes, they can be eaten. There are some Persian people who will ask for
them at farmer's markets...just the greens!

Bill is clearly not from the South! I'd say every supermarket in town has
turnip greens--just the greens-- available. Right next to the collard
greens and the mustard greens. And there aren't a great many Persians here
in Montgomery;

Dennis:

A root cellar is what you need. A google search turned up lots of info.

As far as what part(s) to eat... Research each vegetable. Squash blossoms
yes, potato blossoms no.

Turnips, there are greens types and root types. Can you eat the other part
of a turnip? Sure. Will it be as good as the type for the use? Probably
not.

Storage also depends on where you live. Carrots can be stored under straw
bales in the ground. We freeze and can mostly.

Onions, I chop fine in the food processor and freeze thin enough to break
off pieces. Same with peppers.

Good Luck and happy Gardening!

John!

On Mon, 29 Nov 2004 08:58:50 -0600,
(Martin) wrote:
Bill wrote:

Eating turnip leaves? I have never eaten them...but they are a member of
the brassica family which includes cabbage, broccoli, brussel sprouts etc.
so yes, they can be eaten. There are some Persian people who will ask for
them at farmer's markets...just the greens!

Bill is clearly not from the South!

I was gonna say!

I'd say every supermarket in town has
turnip greens--just the greens-- available. Right next to the collard
greens and the mustard greens. And there aren't a great many Persians here
in Montgomery;

Not too many overe here in Columbia, either. The stores keep selling
out, though.

Put in some kale this weekend, as I'm not too crazy about collards.


Penelope

On Mon, 29 Nov 2004 08:58:50 -0600,
(Martin) wrote:
Bill wrote:

Eating turnip leaves? I have never eaten them...but they are a member of
the brassica family which includes cabbage, broccoli, brussel sprouts etc.
so yes, they can be eaten. There are some Persian people who will ask for
them at farmer's markets...just the greens!

Bill is clearly not from the South!

I was gonna say!

I'd say every supermarket in town has
turnip greens--just the greens-- available. Right next to the collard
greens and the mustard greens. And there aren't a great many Persians here
in Montgomery;

Not too many overe here in Columbia, either. The stores keep selling
out, though.

Put in some kale this weekend, as I'm not too crazy about collards.


Penelope

"Dennis Edward" wrote:

Are things like carrots best kept in the fridge or in a pantry-type thing?
For how long? Ditto stuff like onions, potatoes, etc etc etc.

I have read/heard that carrots keep longer in the fridge if you cut
off the top half inch or so of the carrots because that part is
alive and it will take nutrients from the rest of the carrot.

Potatoes will get sweet if you put them in the fridge.

I once tried to store garlic by putting the peeled cloves in
undiluted white vinegar in the fridge. Every one of them promptly
sprouted.

I found this file somewhe

Refrigerator

Apples, Apricots, Artichokes, Asparagus, Beans (Lima, Snap, Green,
Beets, Blackberries, Broccoli (remove from plastic bag), Brussel
Sprouts (remove from plastic bag), Cabbage, Cantaloupe, Carambola,
Carrots, Cauliflower, Celery, Cherries, Coconut, Corn, Cranberries,
Cucumbers, Dates, Eggplant, Endive, Escarole, Grapes, Greens
(Collard, Kale), Herbs (most types), Leeks, Lettuce, Melons (fresh
cut), Mushrooms (most varieties), Nectarines (ripe), Nuts, Okra,
Onions (Green, remove from plastic bag), Peaches (ripe), Peas
(green, snow), Peppers (bell, chili), Pineapple, Potatoes
(red,white), Radishes, Raspberries, Romaine Lettuce, Rutabagas,
Salad Mixes, Spinach

Room Temperature

Avocadoes (cold intolerent), Bananas (to ripen and store), Dried
Fruits, Garlic, Grapefruit, Honeydew, Kiwi (unripe), Lemons, Limes,
Mandarins, Mangoes, Melons (whole), Onions, Oranges, Papayas,
Peaches (unripe), Pears (unripe), Peppers (chili dried), Pineapple
(whole), Plums (unripe), Prunes (unripe), Potatoes, Pumpkins,
Squash, Sweet Potatoes, Tomatoes, Watermelon

--
I am TERRIBLY cruel to my cat. I tease him with a vine tendril
until he either jumps up in the air to bat at it or zooms around
in a circle until he gets too dizzy to stand up. What is cruel about
it is that I don't do it nearly as much as he wants me to.

"Dennis Edward" wrote:

Are things like carrots best kept in the fridge or in a pantry-type thing?
For how long? Ditto stuff like onions, potatoes, etc etc etc.

I have read/heard that carrots keep longer in the fridge if you cut
off the top half inch or so of the carrots because that part is
alive and it will take nutrients from the rest of the carrot.

Potatoes will get sweet if you put them in the fridge.

I once tried to store garlic by putting the peeled cloves in
undiluted white vinegar in the fridge. Every one of them promptly
sprouted.

I found this file somewhe

Refrigerator

Apples, Apricots, Artichokes, Asparagus, Beans (Lima, Snap, Green,
Beets, Blackberries, Broccoli (remove from plastic bag), Brussel
Sprouts (remove from plastic bag), Cabbage, Cantaloupe, Carambola,
Carrots, Cauliflower, Celery, Cherries, Coconut, Corn, Cranberries,
Cucumbers, Dates, Eggplant, Endive, Escarole, Grapes, Greens
(Collard, Kale), Herbs (most types), Leeks, Lettuce, Melons (fresh
cut), Mushrooms (most varieties), Nectarines (ripe), Nuts, Okra,
Onions (Green, remove from plastic bag), Peaches (ripe), Peas
(green, snow), Peppers (bell, chili), Pineapple, Potatoes
(red,white), Radishes, Raspberries, Romaine Lettuce, Rutabagas,
Salad Mixes, Spinach

Room Temperature

Avocadoes (cold intolerent), Bananas (to ripen and store), Dried
Fruits, Garlic, Grapefruit, Honeydew, Kiwi (unripe), Lemons, Limes,
Mandarins, Mangoes, Melons (whole), Onions, Oranges, Papayas,
Peaches (unripe), Pears (unripe), Peppers (chili dried), Pineapple
(whole), Plums (unripe), Prunes (unripe), Potatoes, Pumpkins,
Squash, Sweet Potatoes, Tomatoes, Watermelon

--
I am TERRIBLY cruel to my cat. I tease him with a vine tendril
until he either jumps up in the air to bat at it or zooms around
in a circle until he gets too dizzy to stand up. What is cruel about
it is that I don't do it nearly as much as he wants me to.

"Dennis Edward" wrote:

Are things like carrots best kept in the fridge or in a pantry-type thing?
For how long? Ditto stuff like onions, potatoes, etc etc etc.

I have read/heard that carrots keep longer in the fridge if you cut
off the top half inch or so of the carrots because that part is
alive and it will take nutrients from the rest of the carrot.

Potatoes will get sweet if you put them in the fridge.

I once tried to store garlic by putting the peeled cloves in
undiluted white vinegar in the fridge. Every one of them promptly
sprouted.

I found this file somewhe

Refrigerator

Apples, Apricots, Artichokes, Asparagus, Beans (Lima, Snap, Green,
Beets, Blackberries, Broccoli (remove from plastic bag), Brussel
Sprouts (remove from plastic bag), Cabbage, Cantaloupe, Carambola,
Carrots, Cauliflower, Celery, Cherries, Coconut, Corn, Cranberries,
Cucumbers, Dates, Eggplant, Endive, Escarole, Grapes, Greens
(Collard, Kale), Herbs (most types), Leeks, Lettuce, Melons (fresh
cut), Mushrooms (most varieties), Nectarines (ripe), Nuts, Okra,
Onions (Green, remove from plastic bag), Peaches (ripe), Peas
(green, snow), Peppers (bell, chili), Pineapple, Potatoes
(red,white), Radishes, Raspberries, Romaine Lettuce, Rutabagas,
Salad Mixes, Spinach

Room Temperature

Avocadoes (cold intolerent), Bananas (to ripen and store), Dried
Fruits, Garlic, Grapefruit, Honeydew, Kiwi (unripe), Lemons, Limes,
Mandarins, Mangoes, Melons (whole), Onions, Oranges, Papayas,
Peaches (unripe), Pears (unripe), Peppers (chili dried), Pineapple
(whole), Plums (unripe), Prunes (unripe), Potatoes, Pumpkins,
Squash, Sweet Potatoes, Tomatoes, Watermelon

--
I am TERRIBLY cruel to my cat. I tease him with a vine tendril
until he either jumps up in the air to bat at it or zooms around
in a circle until he gets too dizzy to stand up. What is cruel about
it is that I don't do it nearly as much as he wants me to.

Jim Elbrecht wrote in message
...

'Putting Food By' - I have a 1970's [bought in '73'] copy kicking
around someplace & I still look at it once in a while. It covers
freezing, canning, drying, making jams & preserves--- and what
fruits/veggies are best suited for each.

Hopefully there is a newer version out there-- but if not, you can
probably find some copies on bookfinder.com.

I have a 1976 U.K. version of 'Putting Food By', it's still really
useful if you want serious information.

Another good book that I bought many years ago and still use is '12
Months Harvest' a guide to canning, freezing, smoking and drying; making
cheese, cider, soap and grinding grain; getting the most from your
garden. It was published by Ortho Books in 1975 and describes the lives
of the Dewey family through their year, from one harvest to the next,
and tells you how to freeze things and also how to preserve them the
old-fashioned way: fruit, veg, herbs, meats, fish.. Also, sprouting
seeds and how to make sourdough, etc. etc.

I see this is available at abebooks for $4.00, which is 2 cents more
than I paid for it at the time.

http://dogbert.abebooks.com/servlet/...ld.x=67&tn=12+
Months+Harvest&imagefield.y=11

s.

Jim Elbrecht wrote in message
...

'Putting Food By' - I have a 1970's [bought in '73'] copy kicking
around someplace & I still look at it once in a while. It covers
freezing, canning, drying, making jams & preserves--- and what
fruits/veggies are best suited for each.

Hopefully there is a newer version out there-- but if not, you can
probably find some copies on bookfinder.com.

I have a 1976 U.K. version of 'Putting Food By', it's still really
useful if you want serious information.

Another good book that I bought many years ago and still use is '12
Months Harvest' a guide to canning, freezing, smoking and drying; making
cheese, cider, soap and grinding grain; getting the most from your
garden. It was published by Ortho Books in 1975 and describes the lives
of the Dewey family through their year, from one harvest to the next,
and tells you how to freeze things and also how to preserve them the
old-fashioned way: fruit, veg, herbs, meats, fish.. Also, sprouting
seeds and how to make sourdough, etc. etc.

I see this is available at abebooks for $4.00, which is 2 cents more
than I paid for it at the time.

http://dogbert.abebooks.com/servlet/...ld.x=67&tn=12+
Months+Harvest&imagefield.y=11

s.

Jim Elbrecht wrote in message
...

'Putting Food By' - I have a 1970's [bought in '73'] copy kicking
around someplace & I still look at it once in a while. It covers
freezing, canning, drying, making jams & preserves--- and what
fruits/veggies are best suited for each.

Hopefully there is a newer version out there-- but if not, you can
probably find some copies on bookfinder.com.

I have a 1976 U.K. version of 'Putting Food By', it's still really
useful if you want serious information.

Another good book that I bought many years ago and still use is '12
Months Harvest' a guide to canning, freezing, smoking and drying; making
cheese, cider, soap and grinding grain; getting the most from your
garden. It was published by Ortho Books in 1975 and describes the lives
of the Dewey family through their year, from one harvest to the next,
and tells you how to freeze things and also how to preserve them the
old-fashioned way: fruit, veg, herbs, meats, fish.. Also, sprouting
seeds and how to make sourdough, etc. etc.

I see this is available at abebooks for $4.00, which is 2 cents more
than I paid for it at the time.

http://dogbert.abebooks.com/servlet/...ld.x=67&tn=12+
Months+Harvest&imagefield.y=11

s.