Green leafy vegetables should never be stored in this way as they quickly lose quality and vitamins. Peas and beans may be stored by drying (see Chapter Five). Jerusalem artichokes, celery, leeks and parsnips can be left in the ground until needed, but if there is likely to be snow or heavy frost, supplies for a few meals may be lifted, and the rest protected with a thick layer of straw.
© 1978 Mary Norwak estate. All rights reserved.