Extension Communications
3614 Administrative Services Building
Ames, Iowa 50011-3614
(515) 294-9915
9/25/00
Contacts:
James Romer, Horticulture Extension, (515) 294-2336,
jromer@iastate.edu
Elaine Edwards, Extension Communication Systems, (515)
294-5168, eedwards@iastate.edu
Yard and Garden Column for the Week Beginning Sept. 29
Extending the Harvest
By James Romer
Extension horticulturist
Iowa State University Extension
With the appearance of Jack Frost on our doorsteps once again, many people worry fresh vegetables will become a fond and distant memory. However, with a little planning, you can enjoy the "fruits" of your labor well into winter.
After Jack Frost's first visit, apply a thick layer of mulch (2 feet of straw or hay) to vegetables like carrots, horseradish, parsnips, salsify and turnips. This allows the vegetables to remain in the ground and be harvested for several more months or until the ground completely freezes. Another possible way to store vegetables is in a trench or pit. Dig a trench about 1 to 2 feet deep after the first frost, place vegetables in the pit and cover with an entire bale of hay.
For better protection from animals, some vegetables can be stored indoors after harvest. However, proper humidity, temperature and ventilation are critical for maximum storage life. There are three different sets of conditions for storing vegetables indoors: warm-dry, cool-dry and cool-moist.
Warm-dry storage is found in most basements. Temperatures are kept between 50 and 60 degrees F. with 60 to 70 percent humidity. Warm-dry storage conditions are ideal for gourds, pumpkins, sweet potatoes and winter squash. Many of these can be stored for up to six months if storage conditions are consistent. In addition, ripening of green tomatoes is optimal in a warm-dry storage environment. Place four to six tomatoes in a brown paper bag and close the top. Tomatoes should be ready to eat in about 2 weeks.
Cool-dry storage requires temperatures between 32 and 40 degrees F. with 60 to 70 percent relative humidity. Cool-dry conditions are often found in unheated storage areas such as attics, closets or sheds. Dried beans, peas and popcorn prefer cool-dry storage. Onions, garlic and shallots keep well in cool-dry storage with plenty of air circulation. Place onions, garlic and shallots in open mesh bags and check frequently for rot throughout the winter.
Cool-moist conditions require temperatures between 30 to 40 degrees F. with a relative humidity between 80 and 95 percent. Cool-moist conditions, found in true root cellars and refrigerators, are best for storing most other vegetables.
In each of the different storage environments, the vegetables should never be allowed to freeze. To avoid the potential for freeze injury to your vegetables, monitor the conditions in your storage areas regularly. Installing a minimum-maximum thermometer for temperature and a wet-dry hygrometer for humidity is an easy way to monitor the storage environment.
With just a few simple techniques, you can enjoy the produce from your own garden well into winter.
ml: isugarden
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