jardama wrote:Yes it is true that not having to work the soil, it encourages to do more. And then as I do not live there, I tell myself, on the quantity there will always be a little !!! Ditto for tomatoes, leeks, cabbage ...
I manage to keep them until February in general. but there since the hail martyred them a little in August, it makes holes through which rot can start to appear, so this year I don't know. The first years, I put them in the cellar. Rapid decay. Especially not in a humid place, I was told. Warm and dry if possible. No freshness.
We like potimarrons and berry sucrine.
The patidou is very good: more chestnut flavor than the pumpkin
the patidou? what is a variety of pumpkin, with us we also like the taste of chestnut pumpkins compared to pumpkin
for conservation, place them on soft, a crate and a little hay, to avoid rotting from below, me it is in the basement so dry and around 12 ° C in winter, not a large enough production to go very far in time, but no difference between the first eaten and the last, so no impact of the conservation time