valley
Platinum Member
It is acuraly a Jinma FEL.
The Foton has Landed: FT254 in Sweden
- Thread starter SensibleNick
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SensibleNick
Gold Member
This weekend had many "firsts"
The Plough was shagged, but all I had to work with.
Picasa Web Albums - Nick - So.. you play...
Gotta say, I don't think I'm ever going to get bored of this.
The Plough was shagged, but all I had to work with.
Picasa Web Albums - Nick - So.. you play...
Gotta say, I don't think I'm ever going to get bored of this.
valley
Platinum Member
Nick, That looks so good! In the shot where you're rolling the earth it looks perfect, the soil has such a rich feeling, I can almost smell it. I showed wifey, she is also impressed. The setting of the potatos is a great, your wife has a very happy smile, you two are doing well with your land thats clear to see.
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SensibleNick
Gold Member
Thanks guys 
Question... how do you store spuds, carrots (etc) and onions ? I know we're going to have to stagger the sewing of the green leafy stuff, but those root veggies I've never had to store before...
Question... how do you store spuds, carrots (etc) and onions ? I know we're going to have to stagger the sewing of the green leafy stuff, but those root veggies I've never had to store before...
greg_g
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- Joined
- Dec 18, 2003
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- 6,126
- Location
- Western Kentucky
- Tractor
- JD3720 Cab, 300X loader with 4-in-1 bucket
Have you ever heard the phrase "root cellar" ? If no, Google can help. Short version; store your produce in dark/humid/moving air that can be relied upon to stay above 4C but below 11C.
//greg//
//greg//
We always start by choosing varieties with good keeping qualities. For the Onions, once harvested we lay out on the soil for a few days in the sun to let the skins dry, turn at least once, then string them together and hang the strings from a stout stick across a couple of nails.
For the spuds, let the skins cure for a day on the ground after digging them up and then we store them in sacks in a cool place. Our house has 18" stone walls however which keeps the unheated end we use for storage at a cold/cool temp in winter/summer - this helps a lot. We have thought about using the 'clamp' method (if your not familar, it's quicker to google it rather than me explain) for the root veg but to date have got away with without doing so.
Just saw gregs post, I suspect we have a 'root cellar' as he has described - never heard that term before but it describes it well I guess
For the spuds, let the skins cure for a day on the ground after digging them up and then we store them in sacks in a cool place. Our house has 18" stone walls however which keeps the unheated end we use for storage at a cold/cool temp in winter/summer - this helps a lot. We have thought about using the 'clamp' method (if your not familar, it's quicker to google it rather than me explain
) for the root veg but to date have got away with without doing so.Just saw gregs post, I suspect we have a 'root cellar' as he has described - never heard that term before but it describes it well I guess
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SensibleNick
Gold Member
"Earth Cellar" is the phrase here I think.... I might just have to build one. Hmm.. that'll be a fun project
Thanks for the advice Grommit: I'd never thought of leaving onions and 'tatoes out to dry.
I'll google the clamp method and see what it turns up. :thumbsup:
Thanks for the advice Grommit: I'd never thought of leaving onions and 'tatoes out to dry.
I'll google the clamp method and see what it turns up. :thumbsup:
greg_g
Super Member
- Joined
- Dec 18, 2003
- Messages
- 6,126
- Location
- Western Kentucky
- Tractor
- JD3720 Cab, 300X loader with 4-in-1 bucket
Yes, did that here as well. Root crops and tubers were dug and exposed on Day One, then collected and bagged or boxed on Day Two (or later, depending upon weather conditions).
//greg//
//greg//
valley
Platinum Member
Your cellars must be tight enough to keep out rodents. Do you have any trouble with that?
