Winter Storage

Storing your bounty of winter vegetables is easy! Remember to check them frequently, pulling out anything with the start of sprouts or rot. Of course, you can still use these, just cut out those bad parts and use the rest. As a general rule, most winter veggies store ideally at 50 F, so if your fridge is full, try an unheated basement, garage or unused bedroom. Just make sure temperatures will not be at freezing at your storage site.

Potatoes and Sweet Potatoes
Keep unwashed in a cool, dry, DARK place, such as a loosely closed paper bag in a cupboard (never in plastic bags). Ideal temperature is 40-50 F. You can still use sprouted potatoes, just cut out the eyes. Sweet potatoes might not last quite as long as potatoes, check them often.

Root Crops (Celeriac, Rutabaga, Turnip, Beets, Parsnips, Carrots)
The ideal place is near freezing with high humidity. You can store these unwashed in a refrigerator in a plastic bag where they should save several weeks. To save fridge space, you can keep them in boxes filled with soil or sand or moist wood shavings in an unheated (but never freezing) part of your house such as a garage or basement.

Onions and Shallots
Keep them in a cool, dark, dry place with good air circulation (not in plastic) where they won’t freeze. Shallots will last longer. Sprouted parts are fine to use.

Daikon Radishes and Leeks
Wrap the unwashed roots in a plastic bag in the fridge. It will keep for a couple of weeks.

Winter Squash
Keep between 50 F and room temperature, in a cool, dry place without direct sunlight. Do not store in the refrigerator.