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Extend the Selling Season with Storage crops
Some vegetables can maintain freshness for months after harvest if you choose varieties specifically bred for long storage. Here's a list of some of the varieties we recommend for storage throughout fall and winter.
Beets of all varieties will keep for 3-5 months when stored at 32F and 90-100% humidity.
Brussels sprouts: Diablo and Nautic have good cold tolerance and can be left in the field to harvest after frost. Once cut, they should be stored at 32F and 90-100% humidity.
Cabbage: Storage No. 4 will keep until spring from a late fall harvest if held at 32F and 90-100% humidity.
Carrot: Bolero is the best variety for harvesting in late fall and will hold for up to six months at 32F and 90-100% humidity.
Kohlrabi: Kossak will keep for 2-3 months at 32F and 90-100% humidity.
Leeks: Tadorna is very cold tolerant and can be stored in the field into winter. Once harvested, store at 32F and 90-100% humidity.
Onion varieties that are classified as Hard Storage onions will keep up to six months when stored at 32F and 65-70% humidity.
Potatoes: will keep up to five months when stored at 40-50F and 90% humidity.
Pumpkins: Jarrahdale, Long Island Cheese, Musque de Provence, and Baby Bear are all renowned for long storage as well as great eating qualities. They will keep up to 5 months at 50-60F and 50-70% humidity.
Rutabaga: Helenor and American Purple Top will keep for 4-6 months at 32F and 90-100% humidity.
Turnip: Purple Top White Globe will keep 4-5 months at 32F and 90-100% humidity.
Winter Squash: Queensland Blue and Waltham Butternut are the best keepers, but all winter squash can be stored for a month or longer. The ideal conditions are 50-55F and 50-70% humidity.
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Reprinted from JSS Advantage October 2011