Block · one region of the page, as the scanner read it. It may hold a whole story, part of one, several, or an advertisement; stitching blocks into articles is the next step. Text is supplied OCR.
Page 7 · column 3 of 5 · from the scan, no model involved
Hints From Small
Farmers For Picking
And Storing Veg^es
1. Pick gently and pack carefully to minimize bruising.
2. Remove tope from beets, radishes, and carrots. 3. Leave atems on peppers and eggplants. 4. Cool food fast. Even a short time—an hour or less—lying at the garden’s edge will greatly reduce storage life. 5. Keep at appropriate temperature. Some vegetables keep best at 50 to 60°; others should be stored at temperatures dose to freezing. 6. Keep humidity high—about 90%—plastic bags are the easiest way. (Onions, pumpkins, and winter squash should be kept drier.) 7. Remember that vegetables are alive even after picking. They are still metabolizing and giving off moisture. It’s been said that “Short term storage is just gardening in the refrigerator.”
DiyiDE YOUR VEGETABLES INTO THESE
6 GROUPS AND STORE AS FOLLOWS: 1. Lettuce, endive, spinach, greens: Store just above 32°. Do not allow to freeze. Wash before storing. 2. Com, asparagus, rhubarb, celery, peas, carrots, beets, radishes, turnips, dry onions, garlic, all cole crops: Keep cold but don’t wash. Do not husk corn. 3. Snap beans, cukes, summer squash, ripe melons, peppers, potatoes, ripe tomatoes: Store at 45 to 55° if possible. Lower temperature OK. 4. Winter squash, eggplant, pumpkins, sweet potatoes:
Store at 50 to 60°. 5. Unripe tomatoes, unripe melons: These won’t ripen after they’ve been refrigerated. Store at 65 to 70°. Keep away from direct sun.
Newsletter Offers Tips
81.7%