- eight pounds of beets
- two or three pounds of turnips, leeks, and rutabagas
- sixty pounds of potatoes
- twenty pounds of onions
- fifteen or so pounds of butternut squash, and
- thirty pounds of carrots.
We had to work hard and think fast to store all that food. Peter built us a keeping bin for the potatoes, and we found a cool place for the onions. But the carrots were a puzzler.
We eventually opted to store them in a box in the garage, laid between layers of damp sawdust.
Here they are, about six weeks later. Hideous, aren't they?
The blackening is not dirt. The discoloration seems to be of the carrot itself. And yet, they are still firm and crisp, and there is no sign of mildew in the sawdust itself. And, in fact, when peeled, these ugly carrots clean up real nice:
We've been eating them for weeks now. They seem absolutely fine--as tasty as any carrots I've ever eaten.
Who knows if this storage strategy will get us through the really cold weather still to come? But for the moment, we're finding ways to eat locally, at least in terms of eggs, cheese, milk, and veggies.
Even in the dark of the year.
How 'bout them ugly carrots?