Well, another new month, another fact-finding trek down to the root cellar!
As of today, a few of the potatoes are starting to go a little soft, but the majority are still firm and basically perfect. Potatoes are amazing.
The beets are mushy, and pretty much done.
The cabbages are still firm, but have developed some white mold on the outermost leaves. They are still fine to eat, once you peel off the few outermost layers, however.
The onions are still fine, but there are not many left, and we will be running out soon, despite our efforts at conserving.
The pumpkins all went mushy in the last couple of weeks, though the spaghetti squash are still going strong.
We are starting to go through the canned fruit more now, as we’ve run out of frozen. It got to the point that I am now buying any fruit that is on sale at the store, and chopping and freezing it, as I still want my smoothies, but I struggle with paying $7.50 for a little baggie of frozen peaches. Unfortunately, this totally blows our local eating thing; the six pounds of strawberries I cut up and froze last week were from California. This is not going to stop me from doing that, however, or from buying other long-distance fruit (fresh or frozen), as I am not willing to run any risk of compromising baby’s health over a matter of principle. We will plan better (or at least put more fruit in the freezer) this summer and fall, and chalk this up to a lesson learned.
I don’t imagine we’ll have much left by next month, but I sure am curious how long those darn potatoes are going to keep on keeping on for…