Autumn harvest and storage - 01. October 2021
In just a few weeks, temperatures have dropped considerably, and it is already difficult to remember this summer's heat wave! As a result, plants are no longer producing new fruits.
In greenhouses, the last tomatoes and peppers reach maturity, but in the outdoors they will not succeed. Harvest them when they are still green and ripen them inside. Here’s a quick tip for you: Green tomatoes can also be preserved in vinegar. It is delicious and easy to make. Here’s a great recipe to follow [https://www.marmiton.org/recettes/recette_tomates-vertes-au-vinaigre_14186.aspx].
Squash are soon reaching maturity. Check them regularly and prevent them from being exposed to too much moisture (standing water or wet soil). If necessary, place them on a crate to keep them dry. Once ripe, they can be stored for several months, ideally at temperatures between 8 and 10°C. Avoid exposure to frost, it is better to harvest them prematurely if the weather is cold!
Autumn root vegetables (carrots, turnips, parsnips, etc.) are also harvested now, before the soil freezes. They can also be stored for the winter and perfectly accompany your slow-cooked dishes.
Most herbs are not resistant to the cold weather. Keep them for the winter by cutting the whole stems and hang them upside down in a ventilated place to dry them.