Market Farming

["Pam Twin Oaks" <pam AT twinoaks.org>]

We store potatoes in a root cellar in plastic crates, washed root
vegetables in large perforated plastic bags (about 50# per bag) in a
walk-in cooler, Squash and sweet potatoes in crates in a dry 50-60F
basement. Onions and garlic are a bit tricky here. In the summer we
store them in the basement. In September we move whatever onions we
still have to the walk-in to make room for the squash. In October we
move the garlic to the walk-in to make room for the sweet potatoes. My
understanding is that the onions and garlic are OK either at
rerfigerator temperatures or else warm and dry, but never around 50F.
I can find more precise temperatures if this is news to you.

If you need more cool temperature storage, look into the Coolbot
system before buying a walk-in cooler. I haven't tried it myself, but
it sounds much cheaper and just as effective.

Pam, Twin Oaks, Louisa, Virginia. Zone 7