Its March and the garden is still covered with snow. We finally got a few days in the 40's and the snow is starting to melt. The leeks and onions have been started and the rest of the vegetables I start from seed indoors will be started in the next week or two. We are down to the last of the winter squash but there are still plenty of onions and garlic left.
These long keeping onions were harvested in early August. They will keep until April unless we eat them all first.
The Mooregold winter squash were picked after an early frost got the vines. The extra thick skins mean these will keep longer than most other winter squash.
When I get more tomatoes than I can eat fresh, I freeze them to make chili on cold winter nights. I dip them into boiling water for a few seconds then into ice water to easily remove the skins before freezing.
Garlic keeps well. I plant enough to last nearly a year until the next crop is ready to harvest.
