Valuable and timely insight as root cellaring and storage details were foremost on my mind this week in Northern Michigan. Looking forward to checking out this book. One thing to add from my experience, I have great success mulching potatoes and carrots overwintering in the ground even in our 4a climate. I pull them through the winter and into spring and they do beautifully well every year. Thanks for quality talks that keep us learning.
Having lived in Prescott and been in construction, the biggest challenge is digging in the rocky soil to create an in ground storage option.@@kathleenredick275
Interesting podcast. Without having a root cellar either, I use some of the alternative less than ideal conditions to successful store as well. Interesting to hear what Sam does. It is worth mentioning that variety can also affect storage capabilities.
I wash & thoroughly dry my root veg's/potatoes, and sort everything by size. Anything with any bites or injuries are separated out and used asap. Then I store them in fresh play sand, in different size clean bins. NO MOISTURE EVER, at all. Carrots do not touch each other, potatos are in layers of play sand, and all will start showing growth/shoots by march or april. But they stay fresh and do not rot. I keep them in the coldest portion of my basement. I use any small potatoes with green on skin for growing for the next growing season.
These Sweet Potato varieties mature 65-105 days... Purple Majesty 100 days Luminance 85 days Covington 90 days Murasaki 105 days Beauregard 90 days Mahon Yam 90 days Bayou Belle 90-100 days O'Henry- 95 days Tainung 65- 95 days, Ivis White Cream- 90 days Korean Purple- 90 days Georgia Jet- 80-90 days Frasier White- 90 days Centennial- 90-100 days Carver- 100 days
I found this disappointing. Sam is very knowledgeable and has a market garden perspective. But I need practical urban homesteading suggestions. More than Farmers store their carrots in a refrigerator. They store the potatoes and onions on shelves in a basement. Practical to-do advice in this area would be more helpful for me.
I live in a small apartment in town. I was inspired by Carolyn showing your improvised space in your basement during the Crash Course and have been trying to figure out what we can do here. I have a laundry closet inside that always feels chilly in the winter and a closet on our patio. I put a thermometer in both and the laundry closet isn't as cool as I thought and usually around 65°, give or take. The outdoor closet isn't insulated at all and is the same as outside temps. Suggestions? I was wondering if I could hang some blankets in the outdoor one but my husband isn't sure. And could I store anything in the laundry one, do you think?
The ideal storage conditions for canned goods are cool and dry. Keep canned foods away from direct sunlight or water pipes, furnaces, hot water heaters or cooking appliances that may produce heat. Garages and uninsulated buildings or storage facilities are not ideal for storage because of extreme temperature fluctuations. Designate a cabinet and cupboard inside your home, basement or cellar where temperatures remain steady. Ideally, they should be stored between 50°F - 85°F.
Thanks for the video! I'm trying lots of different food storage techniques this year. On the topic of fermenting, is there anything I can do to make sure my home has the right environment for friendly bacteria to grow (specifically the lacto-ferments)? I was raised in a home where my mom and grandmothers used Clorox for everything, even dish washing. It’s been really hard for me to not clean my own home that way (or feel like I’m doing it wrong if I didn’t). I know my children and I desperately need the help of home fermented foods, but I’m not sure if I can even provide the right atmosphere for them to grow properly. Have I created an environment that is too sterile by using conventional cleaning products? How do I overcome this way of thinking that everything must be cleaned a certain way? I appreciate your thoughts on this.
I have been considering buying a used commercial refrigerator (with no attached freezer) to use in My garage or basement as root cellar… would that work and what temp should we keep it at?
I do similar with winecoolers that I can pick up used fairly inexpensively. It works fantastic. Wine coolers just seem to keep a better humidity for storing, as well as holding at a higher that fridge cool temp. I use some for my indoor root cellaring and some for my cheese caves. I have been very happy with the outcome.
@@BerkSpringMOCOFOB oh yes that’s a great idea! And probably cheaper! And I read that some of produce shouldn’t be kept in the same space as others (apples and sweet potatoes…)
I had the chance to interview Josh Thomas recently and it was a truly great conversation. Grateful for their content!
Valuable and timely insight as root cellaring and storage details were foremost on my mind this week in Northern Michigan. Looking forward to checking out this book. One thing to add from my experience, I have great success mulching potatoes and carrots overwintering in the ground even in our 4a climate. I pull them through the winter and into spring and they do beautifully well every year. Thanks for quality talks that keep us learning.
Root cellaring in the Texas heat would be an expensive challenge. Any southern State Texas specific insights would be greatly appreciated!!!😂
I would love to hear from someone that has done this as well
Basically here in Texas we require a coolbot walk-in cooler. I’m not at that point of development yet some day?
A permaculture citizen scientist tested soil temps in a tall growing cover crop, & noticed a big difference. I'll look for that info early this week.
Ditto. Arizona - not Phoenix- 3400 ft elevation. Hot in summer, cold in winter (waiting to see if we get snow tomorrow).
Having lived in Prescott and been in construction, the biggest challenge is digging in the rocky soil to create an in ground storage option.@@kathleenredick275
Interesting podcast. Without having a root cellar either, I use some of the alternative less than ideal conditions to successful store as well. Interesting to hear what Sam does. It is worth mentioning that variety can also affect storage capabilities.
I wash & thoroughly dry my root veg's/potatoes, and sort everything by size. Anything with any bites or injuries are separated out and used asap. Then I store them in fresh play sand, in different size clean bins. NO MOISTURE EVER, at all. Carrots do not touch each other, potatos are in layers of play sand, and all will start showing growth/shoots by march or april. But they stay fresh and do not rot. I keep them in the coldest portion of my basement. I use any small potatoes with green on skin for growing for the next growing season.
It’s great to hear your system is working so well for you!
@@HomesteadingFamily Thank You! for your wonderful ideas!
Great topic! Thanks!!
Interesting how different experiences between the two gardeners are.
Omg I was just looking at his book last night!!💪💚🌿
Sweet potatoes are being grown in Southern Alberta too! That's farther north than Maine :)
Thanks...great interview!
You're welcome! I'm glad you enjoyed it.
17:22 Lightbulb moment: Onions need to be stored at maturity!
I personally liked the last background. This one looks more like a prop. But content as good as always!
Maybe sand bags to store for smaller growers. Great interview. Thank you
Milk crates are excellent
I would sure like to know the varieties of sweet potatoes to grow in a shorter season.
Sweet potatos & yams need to be air cured for a couple weeks. Then I store mine in dried wood chips in bins with some circulation or air.
These Sweet Potato varieties mature 65-105 days...
Purple Majesty 100 days
Luminance 85 days
Covington 90 days
Murasaki 105 days
Beauregard 90 days
Mahon Yam 90 days
Bayou Belle 90-100 days
O'Henry- 95 days
Tainung 65- 95 days,
Ivis White Cream- 90 days
Korean Purple- 90 days
Georgia Jet- 80-90 days
Frasier White- 90 days
Centennial- 90-100 days
Carver- 100 days
@BerkSpringMOCOFOB thank you for your reply.
I really want to grow sweet potatoes, and I will try some of these varieties.
I found this disappointing. Sam is very knowledgeable and has a market garden perspective. But I need practical urban homesteading suggestions. More than Farmers store their carrots in a refrigerator. They store the potatoes and onions on shelves in a basement. Practical to-do advice in this area would be more helpful for me.
I live in a small apartment in town. I was inspired by Carolyn showing your improvised space in your basement during the Crash Course and have been trying to figure out what we can do here. I have a laundry closet inside that always feels chilly in the winter and a closet on our patio. I put a thermometer in both and the laundry closet isn't as cool as I thought and usually around 65°, give or take. The outdoor closet isn't insulated at all and is the same as outside temps. Suggestions? I was wondering if I could hang some blankets in the outdoor one but my husband isn't sure. And could I store anything in the laundry one, do you think?
The ideal storage conditions for canned goods are cool and dry. Keep canned foods away from direct sunlight or water pipes, furnaces, hot water heaters or cooking appliances that may produce heat. Garages and uninsulated buildings or storage facilities are not ideal for storage because of extreme temperature fluctuations. Designate a cabinet and cupboard inside your home, basement or cellar where temperatures remain steady. Ideally, they should be stored between 50°F - 85°F.
Excellent video, thank you. Josh, I appreciate the questions you asked. Thoughts storing. Unwashed vegetables in peat moss. Thank you ❤
I’m so glad you found the video helpful!
Thanks for the video! I'm trying lots of different food storage techniques this year. On the topic of fermenting, is there anything I can do to make sure my home has the right environment for friendly bacteria to grow (specifically the lacto-ferments)? I was raised in a home where my mom and grandmothers used Clorox for everything, even dish washing. It’s been really hard for me to not clean my own home that way (or feel like I’m doing it wrong if I didn’t). I know my children and I desperately need the help of home fermented foods, but I’m not sure if I can even provide the right atmosphere for them to grow properly. Have I created an environment that is too sterile by using conventional cleaning products? How do I overcome this way of thinking that everything must be cleaned a certain way? I appreciate your thoughts on this.
I have been considering buying a used commercial refrigerator (with no attached freezer) to use in My garage or basement as root cellar… would that work and what temp should we keep it at?
I do similar with winecoolers that I can pick up used fairly inexpensively. It works fantastic. Wine coolers just seem to keep a better humidity for storing, as well as holding at a higher that fridge cool temp. I use some for my indoor root cellaring and some for my cheese caves. I have been very happy with the outcome.
@@BerkSpringMOCOFOB oh yes that’s a great idea! And probably cheaper!
And I read that some of produce shouldn’t be kept in the same space as others (apples and sweet potatoes…)
@mellow_mel1313 yes! Be sure to do your research on those off gassing items.
Question: How does one keep rodents away from the stored food? in our basement? Herbal recommendation? Ours isn't ideal for a cat.
Peppermint leaves, extract, or spray around area.
Tansy is another herb traditionally used to repel pests.