Around Our State
From salads and fruit to burgers , school lunches in about a third of West Virginia ’ s counties are achieving “ fine dining ” status , thanks to a new Farm to School food initiative .
Recent school lunches in Mason County , for example , featured burgers ground from steers raised by FFA and 4-H members , buns made from locally grown wheat , and salads prepared with local veggies and fruits .
“ The food is fresh and safe , and paying for
Rodney Wallbrown
it helps keep money in the community ,” said Mason County Extension Agent Rodney Wallbrown .
Many school officials are interested in buying more locally grown foods to serve their students . WVU Extension agents are encouraging producers to participate in the effort led by the W . Va . Department of Education .
If interested in participating , contact your county ’ s WVU Extension agent or school system food service director .
Proper storage ensures supply of fresh vegetables in fall and winter
roperly storing vegetables is
P important for a continuous supply of nutritious food for market or home use throughout the fall and winter . Canning , drying , and freezing are some ways to preserve vegetables . But you can also store fresh vegetables .
Root vegetables , such as beets , carrots , parsnips , sweet potatoes and turnips , are excellent candidates for storage . Beets and carrots planted in late July can be harvested in October . Lateplanted ( after August ) beets , turnips , and carrots can be mulched with 6 inches of straw or a floating row cover and then harvested the next spring . Harvest root vegetables when the soil is dry . Do not wash them before storage .
Fresh carrots and beets can be stored in sawdust or wood chips in a root cellar or unheated basement after harvest . Removing the tops before storage significantly increases their storage life . Bolero carrots and Chioggia beets are excellent for winter storage .
Leave parsnips and turnips in the ground for spring harvest or for use throughout the winter . Because they have long roots , dig parsnips rather than pull them .
Wrap individual sweet potatoes in newspaper to prevent moisture loss and store them in the basement .
Irish or white potatoes should be stored in a cool ( 40 to 50 degrees F ), dark room to prevent sprouting or turning green . Do not store potatoes with apples , which emit ethylene gas that causes early sprouting of potatoes . Late potatoes keep longer than “ new ” potatoes .
Certain vegetables should be cured after harvest . Curing involves subjecting newly harvested vegetables to warm
Some veggies can be stored in a root cellar . ( www . flickr . com / photos / dok1 / 2208601679 /)
temperatures and high humidity for about a week . Curing toughens the skin and concentrates sugars in vegetables like winter squash and sweet potatoes . Cure onions by placing freshly harvested bulbs on a screen in the shade or an outbuilding for one to two weeks until their tops are dried . Place dried onions in a mesh bag and store them in a cold , dry room such as an attic .
Pumpkins and winter squash varieties , such as Hubbard , butternut , and acorn , are good keepers . Pick mature squash after the first light frost ( avoid heavy frost ). You should not be able to penetrate the skin of the squash with your thumb nail . Leave as much of the stem intact as possible . The same goes for pumpkins . Store squash on a shelf without stacking in a warm , dry area .
Store leafy vegetables such as green and Chinese cabbage with the outer wrapper leaves attached . Wrap individual heads in newspaper and put them in a cold room . Remove outer leaves as they become yellow .
Remember to check stored vegetables often and discard rotting items .
By Lewis W . Jett , Commercial Horticulture Specialist , and Louise Donato , Marion County Extension Agent , WVU Extension Service
ii / Fall 2012
14 West Virginia Farm Bureau News
Insert Provided by WVU Extension Service and Davis College of Ag ., Natural Resources , and Design