[CH] green 'maters/ perennial peppers
Andie Paysinger (asenji@earthlink.net)
Sun, 28 Feb 1999 14:48:35 -0800
In my spare bathroom (cool because the furnace vent in that room is
sealed) I have a rack of "industrial" shelving (wire grid). On those
shelves are individually wrapped (in newspaper) tomatoes that were green
last November. As long as they are kept away from other fruits they
keep very well and ripen after being unwrapped and set on a sunny
windowsill for a few days.
I grew up on a farm (in the 1940s) and we kept a lot of vegetables and
fruits over the winter. I also have some Hungarian peppers that are
individually wrapped and also are still fresh and firm.
I keep onions, apples and bananas far away from the fruits I have stored
because all of these will hasten ripening. (If you have an unripe
avacado, a banana peel in a paper bag with the avacado will ripen it in
one or two days).
At one time the local Farm Bureau published information on storing
foods.
About perennials/ If you travel to Mexico you can find pepper bushes
that have been growing for many years. I have seen peppers growing wild
that are obviously very old plants, sometimes growing in extremely harsh
conditions, little water, rocky soil, extreme heat. I sometimes wonder
if we are too tender with them.......
--
Andie Paysinger & the PENDRAGON Basenjis,Teafer,Cheesy,Singer & Player
asenji@earthlink.net So. Calif. USA "In the face of adversity, be
patient, in the face of a basenji, be prudent, be canny, be on your
guard!"
http://home.earthlink.net/~asenji/