2 Review (s)

  1. The reader (nitsa)

    And at the end of September I raise the jars with workpieces on the upper shelves and cover with pieces of bubble or reinforced film, so that the moisture drops do not fall on the covers, and the old blanket (at minus 6 ° banks can burst). Fresh forks (15-20 pcs.) With two covering leaves sprinkle with chalk and bind in pairs with twine for the sticks. That it was convenient to do it, I cut the stump not at the very head, but by retreating from it 2 cm. For rope loops I hang the forks to the wire stretched under the ceiling of the cellar. In this position, cabbage is kept until spring.

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  2. The reader (nitsa)

    With the onset of frost, I transfer to the cellar potatoes, cabbage and root crops that were stored in the barn. I sprinkle the tubers with ash and put them in the lowest part of the room: the tubers for food - shoulder, seed - in boxes. I layered carrots with sphagnum, chopped wormwood or nettles and placed in the opposite corner from the potatoes. I pour the beets, swede and parsnip between them (these vegetables do not interfere with each other). I keep radish, daikon and turnips in bags or boxes on a separate rack, since root crops are rotten and can spoil the products they come into contact with.
    Part of carrots and parsnips I store directly on the bed. Before the arrival of stable colds, I cut off the tops, I cover the bed with a thick layer of straw or fallen leaves, then with plastic wrap. In the winter I warm it with snow.

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