It isn't necessary that you eat your entire supply of pumpkin right away . . . since one of this vegetable's greatest advantages is its easy preservability. The gourds don't keep quite as well in a rootcellar as do thicker-skinned winter squash . . . but if handled gently so that they don't bruise, and stored — off the ground and not touching one another — in a cool (50° to 60°F) moisture-free location, they should stay fresh for up to three months. (Do wipe the cellared fruit with a cloth from time to time, though . . . otherwise, the moisture resulting from condensation could lead to decay.)
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