STOKING- VEGETABLES

Evening Post, Volume CXV, Issue 75, 30 March 1933, Page 17

STOKING- VEGETABLES

PITTING AND OTHER

METHODS

In New Zealand's equable climate there is no great difficulty in keeping root vegetables over the winter, but in districts where severe frosts are to do expected protection must Ido provided. The main point is to keep the roots from shrivelling or heating. Shrivelling will occur if they become too dry, while heating is caused by too close packing with great -weight, which may be caused w11616 ,the TOOts are saekecl up and stacked. Potatoes may either be bagged up or put into boxes and placed in a shed or under some trees, or they may be pitted if a large quantity has to be dealt with. They must be kept from the light. Pitting is dQnc,by digging out a shallow trench about six inches deep, and as wide and long as necessary, to hold the crop to be stored. Tip the potatoes into the trench, and pile up as high as possible, covering them with dry straw or other similar material. Cover the whole to within a few inches of the top with about three or four inches of soil and allow to remain1 for two or ( three weeks when the covering may be completed and increased to a depth of six inches or so. The soil should be I beaten down with the back of the spade and-made smooth so that rain 'will' ftin off.' The site for the pit should bo cool.and dry, and a trench should be dug all round it to carry away any surface water. ~

Carrots and parsnips may bo stored in the same way, but in cold districts where secondary.growth is not liablo to occur, parsnips are improved if allowed to remain ia the ground. For Bniall garden lota carrots and parsnips may safely be stored in boxes, the roots' being laid evenly in layers between layers of fine dry soil or sand. If merely bagged they are liablo to shrivel badly.

Onions should be lifted as soon as the tops change colour and be laid on the surface for a few days in dry weather. As soon as they arc quite dry outside they may be taken up and any' soil adhering to them Tubbed off. They may then be placed in string bags or made into ropes and hung up in a dry airy shed. Onions are very liable to heat if placed in bags or boxes—they should be stored in. such a way that air can circulate freely round them. Any which have been damaged in lifting as well as those with thick necks should not be store as they will not keep.

Beet may be stored in the same way as carrots and parsnips, but whereas the tops of the latter should be cut off those of the former should not bo cut but merely twisted off as .when cut they "bleed" and the sap is lost.

Pumpkins and marrows should be cut oft' with the stalk attached, and may be placed in any dry airy place where they will keep quite well. Mairows do not usually keep so long as pumpkins.