Timely harvest and proper storage help to maintain the quality and freshness of garden vegetables. This publication gives information on how and when to harvest vegetables, special harvest preparations and storage requirements, and appropriate length and kinds of storage.

The following terms are used in this publication:

• Light freeze
  28 to 32 degrees Fahrenheit
• Moderate freeze
  24 to 28 degrees Fahrenheit
• Severe freeze
  Less than 24 degrees Fahrenheit

You should recognize that "ideal" storage conditions for many vegetables are not attainable around the average home or farm. It is important, therefore, to recognize the limitations of the best storage available.

Refrigerators can be used for storage. If two refrigerators are available, one can be kept at a cold temperature (32 to 40 degrees) and the other at a cool temperature (45 to 50 degrees). If there is only one refrigerator with the control set for normal operation, the temperature in the center storage section is usually between 38 and 42 degrees Fahrenheit. Check the setting of the temperature control by placing a thermometer in different places in the refrigerator. Remember also that frequent opening of the refrigerator door raises the temperature inside.

Basements are also possible storage places. Temperatures in most heated (air-conditioned) basements will usually be 65 degrees Fahrenheit or warmer in summer and 60 degrees Fahrenheit or cooler in winter. Separate sections can be partitioned to vary the temperature and humidity. You can use outdoor air, dirt floors or wetted sacks to vary the temperature and humidity needs. Unheated basements, if well ventilated, can provide good storage conditions for some vegetables.

Different vegetables require different temperature and humidity levels for proper storage.

Root crops

• Beets
  Begin harvest when beet is 1 inch in diameter or smaller for ba...

• Short-grain brown rice - 1 cup
• Water - 2 cups
• Garlic - 1 cloves
• Turmeric - 1⁄4 tsp.
• Cayenne pepper - 1⁄4 tsp.
• Sea salt - 1⁄2 tsp.

1. Mince the garlic clove.\
2. In a small pot with a lid add the uncooked rice, water, garlic, turmeric, cayenne pepper, and salt.
3. Cover and bring to a simmer for 25–30 minutes over medium heat.
4. Once the rice is tender remove from heat.

- 600g/1lb 5oz potatoes - either Maris Piper, Desiree or King Edwards
- 2 tbsp olive oil
- salt and freshly ground black pepper
- 2 x 410g tins chopped tomatoes
- 3 red chillies
- 4 cloves garlic, crushed
- chopped parsley, to serve

1. Preheat the oven to 225C/450F/Gas 7.

2. Peel the potatoes and cut into 2.5cm/1in cubes.

3. Heat the olive oil in a large roasting tin until really hot. Place the potatoes in the tin and shake them in the oil until covered. Season well with salt and freshly ground black pepper. Place in the hot oven for about ten minutes until they begin to turn golden-brown.

4. Add the tomatoes, chilli and garlic and stir well. Cook for another 25-35 minutes until the potatoes are soft on the inside and are crisp on the outside.

5. You can either add the parsley and serve, or refrigerate them until the next day, then reheat, adding more oil and then add the parsley before eating.

• Serves 3 to 4

• 1 pound of beet greens (2 to 3 bunches depending on size)
• 1 TBSP extra virgin olive oil
• 1 medium onion sliced into thin half-moons
• 1 cup coarsley grated beets
• 1 orange, peel and pith removed

• 1/4 cup freshly squeezed orange juice (1 orange)
• 1 teaspoon prepared mustart (we used a brown dijon, more can be added to taste)
• 1 TBPS extra virgin olive oil
• pinch of salt to taste

1. Cut off the beets, then separate the leaves from the stems at the base of the leaf.  Discard the stems.  Wash the leaves well and cut into strips about 1/2 inch wide.  Set aside.
2. Heat oil in a large skillet.  Add onion and saute for about 5 to 8 minutes, until soft and translucent.
3. Peel and coarsley grate beets with a hand grater or in a food processor.  Add the beets to the onion and saute for about 2 minutes.
4. Add the greens and stir well.  Cover and cook on medium-low heat for 8 to 10 minutes, until greens are tender.
5. Cut between membranes of the orange to section.  Set aside.
6. Mix together the orange juice, mustard, olive oil, and salt.  Drizzle over cooked beets and beet greens just before serving.  Top with orange sections.  Serve hot.

• Goes great with meat loaf!

• 1/2 tsp rosemary (may increase if necessary)
• 1/2 tsp thyme (may increase if necessary)
• 1 tsp chili powder
• 1 tsp salt
• 2 tsp pepper

1. Husk and rinse corn, dry slightly (so it's not all wet).
2. Brush ears with olive oil, then sprinkle on the spice mixture and rub it in.
3. Grill till done, about 5-7-10-minutes, whatever looks good.
4. Serve with butter, lots of napkins