Each fall we move produce from the field, sort and store several crops for winter use: potatoes, carrots, beets, radishes, kohlrabi, rutabagas in the root cellar, and squash, onions, and garlic in cool, dry storage. Yesterday I started burying roots in sand. We find they store best if taken from soil, trimmed and placed in barrels with sand as quickly as possible. When we dig them out each winter harvest day they as close to freshly dug as we can provide once the ground freezes.
Firing the Pottery
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