Root Vegetables

 

 

PRESERVING

OUR BOUNTIFUL BLESSINGS

 

 

Harvest is upon us here in the Northwest.   Home gardens are yielding up the last of their summer treasures.  Vast fields are offering up bounteous crops of potatoes, carrots, onions, corn, beans, peas, pumpkins, squash, etc.  Trees, bushes and vines are loaded with fruits and berries of every variety.  

As I look around our quiet valley, the neighboring valleys, and the great Columbia Basin, there is no question that we are among the most blessed people upon this earth.  Days layered upon days of open blue sky, warm sunshine and literally thousands of acres of lush, agriculturally rich and diverse crops - ours for the feasting, nourishing both body and soul.

In this blog session we’re going to focus on preserving potatoes, carrots, onions and corn. 

5 FACTORS THAT INFLUENCE STORAGE: 

1.     Light:  Light promotes growth and causes fruits and vegetable to continue ripening.  Fruits and vegetables are a living product and will continue their life process until they perish from decay.

2.     Moisture:  Too much moisture leaves opportunity for bacterial and mold growth and too little will cause shriveling.  Both of these conditions will cause loss of flavor and nutritional value and eventually loss of the product altogether.

3.     Temperature:   Each fruit or vegetable has its own storage requirements but generally speaking temperatures that are too cold will cause cells to die, often bursting and leaving a mushy, bruised glop.  Temperatures that are too warm will promote continued growth and maturation leaving you with an assortment of problems from shriveling flesh to attempts to root and eventually, loss of the product altogether.

4.     Oxidation:  Oxidation is a natural chemical process that occurs in living cells. When the protective skin of the fruit or vegetable is broken, oxygen can enter the cell walls rupturing membranes. This results in brown spots and eventual loss of the product altogether.

5.     Bacteria and mold:  Bacteria and mold are as natural a product as your fruits and vegetables. They are living organisms that provide both benefits and dangers to human beings. They exist in water and soil, in the foods we eat, on the surfaces all around us and in our bodies.  But when the balance is tipped in favor of these organisms, decomposition of their host will result. 

ROOT CELLAR

A root cellar is a structure which is designed to keep fresh vegetables and fruits at a consistently cool temperature.  Before refrigeration and freezing methods were available, root cellars were a necessary fixture in any home built during the 19th and early 20^th century. In addition to fruit and vegetables, people often used them to store dairy products, grains, and a variety of other foodstuffs.

Root cellars take advantage of the earth as a natural source of insulation and coolness. Classically, a root cellar is installed in an area which is already cold, such as a north-facing hill (in the Northern Hemisphere) or shaded by trees and buildings. Thick insulation such as stone, brick, and straw may be used to keep a root cellar's temperature stable, while ventilation shafts pull cold air up, keeping a constant flow of cool air going through the root cellar.

Today root cellars continue to be a useful method for storing fruits and vegetables.  In fact, of late, there has been a growing interest in small scale farming and natural preservation techniques.

Please go to cru.cahe.wsu.edu/CEPublications/eb1326/eb1326.pdf and learn the methods of storage presented in this excellent PDF by Washington State University.

 

Outdoor Pit

Method 1:   

For storing vegetables a barrel can be buried upright with 4 inches of the top above ground. I do not recommend a garbage can because it is not food grade and can off gas into the food product.

A wooden lid can be made for the barrel. Cover the lid with 6 inches to 1 foot of straw, grass clippings or sawdust or 4 inches of foam board.  Place an old rug or a canvas or plastic cover over this to keep it insulated and dry.

 

Method 2:  Use a 55 gallon plastic food grade barrel, washed and sanitized to prevent attracting insects and mold. 

·         Cut out top of barrel along inside top edge

·         Sanitize barrel

·         Dig hole & burry barrel to within 4 inches of soil

·         Prepare top as per instructions **

·         Place 4-6 inches of sand in bottom of barrel

·         Add 1 pint water evenly across the sand

·         Place potatoes in barrel (we keep potatoes in burlap sacks for easy removal)

·         Place lid on barrel

·         Cover lid with old rug or heavy tarp

 

 

**LID INSTRUCTIONS:

 

 

 

 

 

 

POTATOES

 There’s a lot of instresting information to share about potatoes.  Let’s take a look at what the Washington State Potato Commission has to say about this remarkable little tuber.  Here’s what I found at http://potatoes.com/Nutrition.cfm

 

WATCHING YOUR WEIGHT—AND HEALTH Leading nutrition experts agree that weight gain is a result of consuming more calories than you expend, regardless of where those calories come from—carbohydrates, protein or fat. Maintaining that important calorie balance is easier with a diet that is rich in a variety of fruits and vegetables, as these foods tend to be low in calorie content, yet high in essential nutrients. THE HEALTHFUL POTATO Misinformation and misconceptions regarding the nutritional value of the potato abound. In fact, an average (5.3 oz) potato with the skin contains: 45% of the daily value for vitamin C 620 mg potassium, comparable to bananas, spinach and broccoli Trace amounts of thiamin, riboflavin, folate, magnesium, phosphorous, iron and zinc 110 calories No fat. And potatoes with the skin on are an excellent source of fiber. In fact, with 2 grams of fiber per serving, a potato equals or exceeds that of many "whole" grain products-whole grain bread, whole wheat pasta and many cereals Despite the popular notion, the majority of nutrients are not found in the skin, but in the potato itself. Nonetheless, leaving the skin on the potatoes retains all the nutrients, the fiber in the skin and makes potatoes easier to prepare.

CARBO FACTS
One of the most popular nutritional myths today concerns the dietary evils of carbohydrates. Despite the media hype, scientific evidence indicates that when consumed in normal amounts...

• Carbohydrates DO NOT cause weight gain and obesity
• Carbohydrates DO NOT automatically cause blood sugar "spikes" and insulin "surges"
• Carbohydrates DO NOT cause diabetes, heart disease or cancer.

Carbohydrates are the body's primary fuel source. Muscles prefer them and the brain relies on them. In fact, carbohydrates are so crucial to the body that if you severely cut them from your diet, your body will begin to breakdown muscle and other protein-containing tissues such as your heart and other vital organs in order to draw them from these existing sources within your body.

 

Storing Potatoes

Three key words:  Dirty, Dry & Dark

·         Do not rinse potatoes before storing.  They will last for months if you let them keep the dirt as a thin layer of protection.

·         Place potatoes in a brown paper bag or burlap bag.  Air circulation is a first defense against condensing moisture - a common cause of rot.

·         Store at 45 to 50 degrees F. Do not store potatoes in the refrigerator because temperatures below 45 degrees causes potatoes to convert their starch into sugars which gives the potato an unnatural and unpleasant sweet taste.

·         Make sure your storage place is completely dark.  Light will encourage sprouting which softens and shrivels the potato.

·         Avoid storing potatoes with onions or fruit, as gasses produced by ripening fruits will cause the potatoes to sprout or rot prematurely.

·         Check potatoes from time to time removing any that have become soft, shriveled, or have begun to sprout.

 

 

 

STORING CARROTS

 

Nutritional Value:
Carrots are a good source of potassium, and manganese. They also contain some amount of sodium, fluoride, phosphorus, iron, zinc, copper, selenium, and calcium.

Carrots are also an excellent source of beta carotene (which is converted into Vitamin A by the body), large amount of Vitamin K, traces of Vitamin C, Vitamin E (Alpha Tocopherol), and Vitamin B (Thiamin, Riboflavin, Vitamin B6, Folate and Niacin).

Three words:  dirty, wet and cold

To wash or not to wash - - some advice not to wash carrots before storing, some think it’s a good idea to wash away any bacteria or dirt that could create a problem.  They’re both right.  Carrots kept in the fridge for immediate use can be washed and carrots used for long term storage should not be washed. 

1.      Trim the tops off of the carrots because they will continue to draw nutrients and moisture from the root (which is the vegetable itself) thus causing shriveling and rot.  

2.      Tops of carrots should be cut about 1/2 inch to 1 inch above the root.

3.      Make sure carrots are not damaged from harvesting as breakage in the skin will leave an avenue for oxygenation and bacteria.  Any cuts or blemishes can be cut away and the carrots can be set aside for immediate use.

4.      Do not store carrots with fruit or potatoes because they will cause the carrots to become bitter and spoil more quickly. 

5.      Carrots like to be cold. 

6.      If kept between 32 – 40 degrees carrots will stay fresh and crisp for several months. 

Storing carrots in sand:

1.      Begin by lining the bottom of your box with about a half inch of damp sand or soil.  Wet moss or wet straw can also be used. 2.      Lay a row of carrots, (not touching – can promote rot) on the sand and cover with another layer of damp sand or other. 3.      Continue layering sand and carrots until the box is full. 4.      Cover with a final layer of sand. 5.      Store box in a cool dark place such as a shed, garage or cellar where temperatures are maintained between 32 and 40 degrees. 6.     Keep moist. 7.     Check carrots periodically for shriveling and rot.

Storing Carrots outside in straw:

 

1.      Place a layer of about 7-8 inches of straw in a sheltered spot

2.      Place a heap of carrots on top of the straw.

3.      Cover carrots with another 7 inches or so of straw.

4.      Cover straw with about 6 inches of soil.  If you take the soil from around the edges of the straw it will create a drainage area to keep excess water from pooling in the carrot pile.

5.      Carrots stored like this will keep well until temperatures rise above 40 degrees.

 

CORN

Corn has tragically been given a bad name thanks to the misuse of its glycemic index. The actual glycemic index of corn is 56, which is considered moderate...not high!   One nutritionist put it this way:  “It's true that corn is a starchy vegetable and therefore has more carbohydrates and calories than other veggies. However, the chances of overeating corn the way you may overeat other high carb foods is slim to none.

I've been a dietitian for 18 years, and I've yet to hear a person tell me they can't stop bingeing on corn!

However, almost every day I work with someone who avoids corn like the plague due to the "sugar" (or carb) content, and then "cheats" by overeating sugary, processed junk food.

Why don't you avoid sugary, processed junk food like the plague and "cheat" by eating corn? What's up with the disconnect?!” 

Nutritional Value of Corn:

6 1/2" ear (or 1/2 cup) has approximately:   75 calories, 15 grams carbohydrate 2 grams protein, 1 grams fat, 2 grams fiber

Corn calories are a good source of dietary fiber, vitamin C, folate, phosphorus, manganese, vitamin B1 and vitaminB5.

There is nothing quite like the yummy sweet taste of corn on the cob.  Check out these suggestions from homefoodpreservation.com that will help you bring that taste of summer to your table all year long.  If you would like instructions on canning, simply go to their site and walk through the easy to follow prompts.

Freezing Corn

Preparation – Select only tender, freshly-gathered corn in the milk stage. Husk and trim the ears, remove silks and wash.

Corn-on-the-cob – Water blanch small ears (1¼ inches or less in diameter) 7 minutes, medium ears (1¼ to 1½ inches in diameter) 9 minutes and large ears (over 1½ inches in diameter) 11 minutes. Cool promptly and completely to prevent a "cobby" taste. Drain and package. Seal and freeze.

Whole Kernel Corn – Water blanch 4 minutes. Cool promptly, drain and cut from cob. Cut kernels from cob about 2/3 the depth of the kernels. Package, leaving ½-inch headspace. Seal and freeze.

Cream Style Corn – Water blanch 4 minutes. Cool promptly and drain. Cut kernel tips and scrape the cobs with the back of a knife to remove the juice and the heart of the kernel. Package, leaving ½-inch headspace. Seal and freeze.

Another way to prepare cream style corn for freezing is to cut and scrape the corn from the cob without blanching. Place the cut corn in a double boiler, and heat with constant stirring for about 10 minutes or until it thickens; allow to cool by placing the pan in ice water. Package in moisture-vapor resistant containers, leaving ½-inch headspace. Seal and freeze.

This document was extracted from "So Easy to Preserve", 5th ed. 2006. Bulletin 989, Cooperative Extension Service, The University of Georgia, Athens. Revised by Elizabeth L. Andress. Ph.D. and Judy A. Harrison, Ph.D., Extension Foods Specialists.

Cutting kernels from the cob

 (PICTURE)

  Removing corn from the cob is as simple as running a sharp knife down the sides.  But, honestly, it’s kind of messy.  The milk from the corn is sticky and those extra small bits seem to get everywhere.  Even after I think I’ve cleaned everything up  I find myself pick them off the counter and from the edges of things for the next week. 

(PICTURE)

          

There are lots of different gadgets that are supposed to make things easier and maybe they do, but the mess is still pretty much the same (except perhaps the remover with the little dome shaped catcher).  But if you’re anything like me, I hate to use money and space for something that just rattles around in the drawer waiting for a 30-40 minute job once a year.

Here are a couple of home creations that get the job done with an almost zero clean up factor.

 

 (PICTURE)

 

 

   Use a bunt pan.  Place cob on center flute and cut away kernels allowing them to drop into the pan.

 

(PICTURE)

 

a)      Find a clean board measuring approximately 12”x12” (I’ve used smaller boards, but the larger board is more stable) 

b)      Pound a long nail into the center.

c)       Slip a large sheet of plastic down over the nail

d)      Press corn cob onto nail  (nail never touches the kernels, just the inside center of the cob)

e)      Cut corn allowing kernels to drop onto plastic sheet

f)       When you’re finished cutting all the corn, gently lift plastic up by the corners and edges and transfer corn kernels to blanching pot.

g)      Everything but the knife is disposable – clean up is a breeze.

   Onions

Nutrition:

• Onions are very low in calories and fats, rich in soluble dietary fiber.
• Phyto-chemical compounds alliumand Allyl disulphide in the onion convert to allicinby enzymatic reaction when its modified leaves are distorted (crushing, cutting, etc.). Studies have shown that these compounds have anti-mutagenic (protects from cancers) and anti-diabetic properties (helps lower blood sugar levels in diabetics).
• Laboratory studies show that allicinreduces cholesterol production by inhibiting the HMG-CoA reductaseenzyme in the liver cells. Further, it also found to have anti-bacterial, anti-viral, and anti-fungal activities.
• In addition, Allicin also decreases blood vessel stiffness by releasing nitric oxide (NO) and thereby bring a reduction in the total blood pressure. Further, it blocks platelet-clot formation and has fibrinolytic action in the blood vessels. Altogether, it helps decrease an overall risk of coronary artery disease (CAD), peripheral vascular diseases (PVD), and stroke.
• Onions are rich source of chromium, the trace mineral that helps tissue cells respond appropriately to insulin levels in the blood. It thus helps facilitate insulin action and control sugar levels in diabetes.
• They are an also good source of antioxidant flavonoid quercetin, which is found to have anti-carcinogenic, anti-inflammatory, and anti-diabetic functions.
• arcinogenic, anti-inflammatory, and anti-diabetic functions.
• .  www.nutritionandyou.com/onion.html

And you thought onions were just for flavor J

 

STORING ONIONS

Three Factors:  Dry, Cool and Air Circulation

Onions store for long periods of time if they are kept dry and cool with plenty of air circulation.  Because onions have high water content they rot quickly if they are compressed or sealed in an airless environment.  Various methods can be employed to keep them fresh and useful throughout the winter.  Try spreading them out on shelves, stored in trays or hung in net-type bags.  Here’s a nifty and convenient method you might want to try. 

Panty Hose Method:

1         Remove any shoots or dry, flaking skin and loose matter.

2         Take a washed pair of used or new pantyhose and drop the onions into the leg.

3         Give it a little tug to make sure the onion is snuggly in the toe

4         Tie a knot in the pantyhose above the onion.

5         Repeat this process until both legs are full.

6         Hang the pantyhose in a cool, dry and dark place, such as a pantry, closet or cellar or garage.

7         When you need an onion, simply cut the hose right below the end knot.

We use onions on such a regular basis that we are able to simply hang them in a net bag on the corner of the shelving units in our garage similar to the ones shown in this picture.

 

NOTE:  Try chilling your onion down in the fridge before cutting and use a very sharp knife.  These simple steps will help keep your eyes from watering so much while cutting.

 

 

Check out this yummy recipe for French Onion Soup from Emeril.  It’s a real crowd pleaser.  http://www.emerils.com/recipe/8140/French-Onion-Soup