You've
picked enough veggies to last all winter long and your freezer is full. What do
you do now?
When your freezer can't handle any more, why not store your veggies the old-fashioned way.
First, you'll need a dry cool place in the garage, cellar or basement. Lace the area with natural pest repellants like peeled garlic cloves and citrus peels.
Fruit like apples and pears need to stored stem-side down on trays or racks without touching each other. Pumpkin and squash are best stored on a bed of hay on racks in a cool place where frost can't get to 'em -- and leave at least an inch of stem on each one.
Potatoes can be crated, with open slates, right on top of each other no more than 16 high in a cool 40 degrees or cooler.
Wrap cabbage tightly in newspaper to hold in moisture. Cabbage does have a tendency to smell a bit, so don't store too close to other veggies, otherwise everything will taste like cabbage.
