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Fubar.
Fun Until Beyond All Reproach.
yep
Fun Until Beyond All Reproach.
yep
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Or you say potato, I say facepalm.
lol
I always find it funny when someone thinks they are going to be real smart and they post something like this not realizing their own ignorance...
GAWD, I've turned into my parents!
I haven't stored potatoes like that, wouldn't they need some air circulation to keep from rotting? I imagine in a low RH enviro they might loose their shape/liquid tho.Where I grew up in Utah there were still potato cellars in some peoples back yards. Dad built a two story 10' X 14' storage shed in the back yard. Bottom for his tools/tiller etc, The top was my "Hut", electricity, heat, balcony, four windows and a trap door to the roof. When he poured the foundation he sunk a 55 gallon steel drum with top and bottom cut out. It sufficed as a potato cellar and would keep a couple hundred pounds in good shape without freezing through the winter.
I haven't stored potatoes like that, wouldn't they need some air circulation to keep from rotting? I imagine in a low RH enviro they might loose their shape/liquid tho.
Good to know, thanks.That was Utah, Salt Lake Valley. Cold, humidity in the 6%-10% range during the winter. And basically underground. Here is't tough with our humidity. I keep the spuds in cardboard boxes on the garage floor covered with burlap to keep the light out. They start to sprout pretty good by mid March. Believe it or not, even though they're sprouting 3"-4" sprouts and somewhat soft and wrinkled, they STILL taste better to us than the treated store bought. When I was growing my own I only had to eat store bought mid March to late June/early July.
I know what you mean. I get destroyed going to Bend, Prineville or Umatucky if I'm there more than a couple daysYou being an Oregonian, and I'm guessing living on the wet side, The Salt Lake Valley/Utah in general, is like another planet! When we visit in January it only takes about two days for my soft pliable, moist skin to start drying out and making me miserable! When I get up in the morning while we're there I need to get to the sink and and put a hot wet steamy washrag ovey my nose and mouth to moisten-up! I don't know how those people stand it, guess they're used to it. I've been in the Willamette Valley since '83. As far as I'm concerned I AM an Oregonian! I'll take potatoes going bad before their time rather than that horrible cold dry polluted air in the Salt Lake Valley. 'Course it is true that dry-cold doesn't seem as cold as wet-cold.
Good to know, thanks.
Last year we stored about 50 onions in a hanging fishnet bag in the cellar area with some circulated air. It's dark and stays around 60f all year and they kept well preserved. I think I'll try that with some potatoes.
when you say "treated", what do you mean?
Are they hit with radiation to kill pathogens or what?
Thanks Mike! As of today they still have them at that price for reds or russet. Boy are my friends going to give me bubblegum when I tell them that the last thing I got from here was two 50lb boxes of taters! Already gave some out to the neighbors.
Again, Thanks for the tip!