With our dry, dry summer, this year we had an excess of tomatoes and peppers. Also a great crop of carrots and beets (yay!)
Last year, I bemoaned my lack of foresight in not planning for a root cellar when we built our green home (this post.) My strategy then was to store our root veggies in a burlap-layered box. I’m chagrinned to report that I had to compost about 1/2 of the makeshift root-cellared veggies, because they both dried out and rotted, if that makes sense.
This year, I have decided to leave the carrots and the beets in the ground until we need them. A couple of years ago, we were still harvesting them in February.