Jeanine Gurley wrote:
I am in love with my dehydrator. I have dried pounds and pounds of produce with little to no effort. I love the minimal effort part.
Jeanine Gurley wrote:
Garlic is super easy – I don’t even peel the garlic now. Just slice – skins and all – and put in the dehydrator. When I want garlic I put the whole thing in my coffee-grinder-turned-herb-grinder and make my own garlic powder. Same with onions.
Prior to this the onions and garlic were sprouting before we could use them all – now none go to waste. Important to note: Put the dehydrator OUTSIDE to dry onions and garlic. The first time I did it the entire house smelled like bad feet.
Kari Gunnlaugsson wrote: When you guys are talking about fermentation, we're talking about the same process as sauerkraut or kimchi?? I had no idea there were other foods besides cabbage stored this way... Is it fairly safe? Could anyone suggest any good books or websites with basic info on it?? thanks!
Honora Holmes wrote:We love fermentation as well, Jamie. I've been fermenting foods for years. My problem is about the only place I have that it's cold enough to store it is in a fridge. Are you building a root cellar that will be cold enough?
I have a nice canner but hate the long drawn out process and heating up the house. I'm totally a prepper or at least a prepper wanna be. It goes along with wanting to be self sufficient. I might not be able to grow it all but I can certainly store it and reduce our dependence on the grocery store. We store grains and bean and oil and honey in buckets. And we store a lot of meat in the freezer. Other than that I plan on mostly storing vegetables in the garden. I grow vegetables year round and under pvc hoops and plastic in the winter. I hope to have even more out there next winter! Right now I have leeks, fennel, cilantro, varieties of lettuce, radishes, beets and spinach.
Jeanine Gurley wrote:I am in love with my dehydrator. I have dried pounds and pounds of produce with little to no effort. I love the minimal effort part.
Matthew Williams wrote:I know nothing about root cellars, but i do agree with the others around here, if you want to keep food over winter, you can simply leave them in the ground, root vegetables do fine in the ground, and to my surprise last year i began my over winter garden, and there is so much that will grow outdoors all winter long in north texas, you will loose your summer crops but your fall planting of root vegetables brassicas and leafy greens will do just fine all winter long, even uncovered, if your wanting a crop that will provide calories similar to potatoes you can grow all the sunchoke/jerusalem artichoke you want here, heck just stir up the ground enough and it will grow on its own, they produce several pounds of tubers per plant, and you can simply leave them in the ground all winter and harvest as necessary, they like poor soil and tolerate drought well, and like carrots they also get sweeter with the cold, the starches convert to sugar the colder they get. There are endless possibilities once you work out your water source, once you have water you will be good to grow.
S Bengi wrote:Fruits - Solar Dehydration
Legume - Sun Dry
Nut - Sun Dry
Grains - Store Bought or Sun Dry
Store in the ground, I am in cold Boston and kale and some collar overwinters in my garden. So you can overwinter the entire cabbage/kale/collard family, the same goes for the spinach/swisschard/beet family. You can also 'overwinter green onion/garlic/leek/etc, carrot/parsnip/etc, turnip/radish. Sweet potatoes, irish pototoes and pumpkins, those you can just store in a dark place, you will just have to start researching the right cultivars, and obviously harvest them right before frost sets in.
Tyler Ludens wrote:I am in Zone 8 and I store carrots and turnips in the garden where they grow. I keep squash on the back porch or if it's going to get very cold, I move them into a cool part of the house. Squash don't need very cold temps to store, they seem to do ok at room temps for me (we don't heat our house much).
Casie Becker wrote:As far as keeping drying squash goes, Carol Depp goes into detail on this in The Resilient Gardner. And the best time to dry the squash is after the time for fresh eating. Apparently that baseball bat zuchinni you don't know how you missed is actually crying out to be dried for winter soups.