Posted by Farmer35 on October 27, 2010 at 16:39:56 from (71.224.58.24):
In Reply to: Another cellar ???? posted by dave2 on October 27, 2010 at 16:01:59:
Dave, You have opened a big can of worms! Storing produce is a bit of art as well as the science behind it. I suggest you contact your cooperative extension, they may have guidlines for your specific needs, Cornell has a list that is very good. Below are some guidlines, remember each crop may have different storage requirements. Some varrities are not suited to storing (fresh market only). Some crops are harvested differently when being stored.
First start with a clean room, I wash my room with bleach water, 10% is fine. Next use clean containers. Most importantly only store the best produce, rot spreads rot, disease etc. Some crops require air circulation, others should be packed in sawdust, straw, or buckets with lids. All depends on length desired to store. Most importantly, remember you are storing a pershable commodity!
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Today's Featured Article - Harvestin Corn in Southern Wisconsin: The Early Years - by Pat Browning. In this area of Wisconsin, most crops are raised to support livestock production or dairy herds in various forms. Corn products were harvested for grain, and for ensilage (we always just called it 'silage'). Silo Filling Time On dairy farms back in the 30's and into the first half of the 40's, making of corn silage was done with horses pulling a corn binder producing tied bundles of fresh, sweet-smelling corn plants, nice green leaves with ear; the
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