#winter storage

I had twice as many, been chipping away at them over winter. Only one going (after 3-4 months!) is a hubbard that was pulled a bit early, which makes sense. Cut the top off and gave it to the worms, took the rest in to process

Tons of great hubbard slices, half of which I froze for now, that I'll eat for dinner tonight. Seeds washed and saved. Guts and skin will be made into dog food.

Another 40lbs of apples from the side of country roads. Spartans, galas, and a mystery apple which might be fit only for cider or might be a good keeper. We'll see!

   I cold-store lots of potatoes, onions, carrots, and apples from fall through winter. Some go in the unheated attic, which is a great temp (very cold, but not freezing). Some go in a second fridge in the basement. This year, however, I managed to lose track of a couple bags of apples. I thought I’d processed all the fall apples back before Christmas, but - there they were, lurking in the back of the fridge. About half were spoiled at this point, but my daughter and I made apple pie with the remaining good ones (a bit soft and wrinkly, but tbh so am I at this point). The tart ones had mellowed a good bit in storage, but the pie is lovely.

   At this point the only thing I have left in cold storage is So Many onions - I have been giving them away and using as many as I can but we just had far too many last summer.

   My notes have gone haywire recently, partly because of a resurgence of the Nutmeg pool noodle post, partly just people willing to scroll back through my blog for years. That’s fine; hope those who do so find some comfort in it.

And Chip And Dale kinda speak like Victorian ladies

They don’t always sub what they say with words but there they do it’s

Drying Basil should be EASY and the flavor retained!