Tips

You searched for curing and found 5 tips.

• Harvesting and Curing Garlic – Are the bottom three to five leaves on your garlic brown, with a few green leaves toward the top? It’s time to harvest! Read more →
• How and When To Cut Your Garlic Scapes – Those pretty spiral stems that form above your garlic in June are edible. By removing them you’ll improve your garlic harvest! Read more →
• Onions and Garlic: Storage Tips – Storing food in small amounts is easy, but in larger quantities it can be tricky in our increasingly energy efficient homes. Onions like a cold, dark, and dry place for the best results. Here are some more tips for storing onions. Read more →
• Pie Pumpkin: All About It – With the onset of cooler weather vines of the pumpkin die back and it is ready to harvest. Pumpkins will last for months with curing and proper storage. They are an excellent source of vitamin A in the winter, and are also high in iron, potassium, and phosphorus. Read more →
• Winter Squash: Storage Tips – When buying squash for storage, it is important to find the unblemished fruit. Any little ding will only get worse in storage and will affect the quality of other squash as well. Most varieties store well in the pantry through much of winter. Squash are easy to grow in Vermont too, if you have the space for them. And if you don’t, not to worry because undoubtedly someone you know grew too much. Read more →