Living in Maine means planning ahead for those long, snowy winters when trips to the grocery store become challenging. Stocking up on fruits and vegetables that won’t spoil quickly is a smart strategy for Maine residents.
Knowing which produce items can withstand the test of time in your root cellar, pantry, or refrigerator will help you maintain a healthy diet throughout the winter months.
1. Winter Squash: Nature’s Storage Champions
Butternut, acorn, and hubbard squashes thrive in Maine’s storage conditions, often lasting 2-3 months when kept in a cool, dry place around 50-55°F. Their hard outer shells protect the nutrient-rich flesh inside.
Maine gardeners harvest these vegetables in fall before the first hard frost. For best results, cure them by keeping them in a warm, sunny spot for about two weeks after harvesting to harden their shells further.
2. Potatoes: Underground Treasures
Maine’s famous potatoes can last 2-5 months when stored properly in a dark, cool environment with good ventilation. Avoid plastic bags which trap moisture and speed up spoilage.
Russet varieties typically outlast red or gold potatoes. Remember to keep potatoes away from onions – they release gases that cause each other to deteriorate faster. Many Maine families store their potato harvest in root cellars where temperatures hover around 40°F.
3. Beets: Ruby Red Survivors
Unwashed beets with their greens removed can remain fresh for 2-4 months in Maine’s cool storage conditions. The key is maintaining high humidity while keeping the temperature between 32-40°F.
Root cellars common in Maine homes provide ideal conditions. For refrigerator storage, place beets in a perforated plastic bag in the crisper drawer. Some Maine gardeners store their beets in boxes of slightly damp sand, a traditional method that extends shelf life significantly.
4. Carrots: Crisp Orange Keepers
Carrots harvested from Maine gardens can stay fresh for 4-6 months when stored properly. Remove the green tops immediately as they draw moisture from the roots.
The sand storage method works wonders – layer unwashed carrots in a box with damp sand in a cool location between 32-40°F. Many Maine families also store carrots in their refrigerators in perforated plastic bags, though this method shortens the storage time to about 1-2 months.
5. Apples: Maine’s Pride
Maine’s heritage apple varieties like Northern Spy and Baldwin can last 3-5 months in proper storage. Late-season varieties keep longer than early-season ones.
The ideal storage temperature is just above freezing with high humidity. Maine orchardists recommend storing apples away from other fruits and vegetables, as they release ethylene gas that speeds ripening. Wrapping each apple individually in newspaper creates a barrier against moisture and spoilage.
6. Cabbage: Layered Longevity
A staple in Maine gardens, cabbage can last 3-4 months when stored properly. Keep the outer leaves intact and place the heads in a cool location with high humidity.
Root cellars common in Maine homes provide perfect conditions at 32-40°F. For refrigerator storage, wrap loose heads in plastic wrap to retain moisture. Maine farmers traditionally harvest cabbage after the first light frost, which converts some starches to sugar and improves both flavor and storage life.
7. Onions: Layered Storage Champions
Properly cured onions can last 6-8 months in Maine’s winter storage conditions. After harvesting, dry them in a warm, well-ventilated area until the necks tighten and outer skins become papery.
Store in mesh bags or braided strings in a cool, dry place around 35-40°F. Maine’s traditional onion storage method involves hanging braided onion strings in cool pantries or cellars. Yellow and red varieties typically outlast white onions in storage.
8. Garlic: Flavorful Keeper
Maine-grown hardneck garlic varieties, properly cured, can last 6-7 months in storage. After harvesting in late summer, cure by hanging bundles in a dry, well-ventilated space for 2-3 weeks.
Store in mesh bags or paper sacks in a cool, dry place around 60-65°F. Many Maine gardeners braid their garlic for storage, creating both functional and decorative displays. Avoid refrigeration, which can cause garlic to sprout and develop a bitter taste.
9. Rutabagas: Underrated Keepers
These cold-hardy root vegetables thrive in Maine’s climate and can last 4-6 months in storage. Harvest after a light frost for better flavor and remove the tops before storing.
Keep unwashed rutabagas in perforated plastic bags in the refrigerator or in damp sand in a root cellar at 32-40°F. Maine’s traditional storage method involves waxing rutabagas to prevent moisture loss, though this is less common in home storage today.
10. Turnips: Hardy Root Vegetables
Fall-harvested turnips can last 4-5 months in Maine’s cold storage conditions. Remove the greens immediately and store unwashed turnips in perforated plastic bags in the refrigerator.
For root cellar storage, place them in boxes with damp sand or sawdust at 32-40°F with high humidity. Maine farmers traditionally planted turnips as a late-season crop, harvesting after the first light frost which improves their sweetness while maintaining their excellent storage qualities.
11. Cranberries: Maine’s Red Gems
Wild and cultivated cranberries grow well in Maine’s acidic soils and can last 3-4 months when properly stored. Fresh, firm berries keep best in the refrigerator in their original packaging or a covered container.
For longer storage, freeze unwashed berries on a tray, then transfer to freezer bags where they’ll keep for up to a year. Maine’s tradition of harvesting wild cranberries from bogs in fall provides families with this nutritious fruit throughout winter.
12. Parsnips: Sweet After Frost
Maine gardeners know parsnips develop their best flavor after exposure to frost. These root vegetables can last 4-6 months when stored properly in cold, humid conditions.
Leave some parsnips in the ground under mulch for winter harvesting – a traditional Maine practice that sweetens their flavor. For harvested parsnips, remove tops and store unwashed in perforated plastic bags in the refrigerator or in damp sand in a root cellar at 32-40°F.