Fall vegetables

Sep 23, 2010

by Helen Halpenny, Lanark County Master Gardeners

The time is here to harvest the last of the vegetables in the garden; the hardy cole crops like broccoli, Brussels sprouts, and kale are at their best, having had a touch of frost. As long as the weather stays around the zero mark on the thermometer these mainstays of the fall garden can stay in situ and be harvested as needed. Sometimes, it is pos-sible to have them into December. Just before winter sets in, pick and store in the crisper of your fridge.

Root crops need harvesting before the ground freezes, except for parsnips, which are best left in the ground during winter and harvested as soon as the earth thaws in spring. Carrots, beets, potatoes and turnips can be dug (washed off if muddy, and dried in the sun for a few hours) and stored in a cool dark area, such as a root cellar. Most folks don’t have a root cellar anymore so you can improvise. One creative neighbour recycled a chest-type deep freezer (minus the motor). He dug a hole in the back yard and sunk the freezer, level with the soil. Since the freezer is already insulated he had 18 cubic feet of ready-made cool dark space in which to put carrots, beets, even apples that keep well. When the weather really got cold he stacked a layer of straw bales on top for added protection. Don’t store potatoes in a fridge, but carrots, beets and celeriac will keep several weeks in your crisper. Place them in plastic bags that have some holes.

Some folks like to process their excess veggies further. Turnips, cubed and frozen, will be ready for the pot in Febru-ary. Shredded carrots can be frozen and will be perfect for muffins, or soup in winter months. If you still have green or red peppers in the garden, dice and freeze them, too. They will be fine in soups and stews.

The winter squash family are great keepers. Their mature thick skins will protect the flesh for months. Squash should be harvested when the stems begin to dry out and before a killing frost. Just store at room temperature. Onions will likely already be in storage in a cool dry place. The long-keeping varieties tend to become sweeter with age.

Growing and storing your own vegetables can be a sat-isfying venture and one that is easy on the pocketbook, as well. All your gardening questions can be submitted and answered on our website at www.lanarkmastergardeners.mgoi.ca