The Prepping Thread - A Newer Beginning ;)

daz378

Doctor gave me a 2 week  sick note today...I  started  the consultation saying  I think I'm healing, but still have problems....carried a nearly full shopping basket  with right arm for about 10 minutes   but when I got to the queue   had   to do a napoleon  stance as my arm hurt...but subsided after  another 10 mins....this was monday....physio exercises helping except   for lying on floor  doing 3 sets of 10 with tin of beans... works getting a bit keen  every Monday  irrespective of sick note  have to report on my progress  and the urge to start on light duties.....I'm making a bit of dent in my supplies   mainly tinned veg need to replace    but still have a good stock and not touched my covid cupboard....stay safe

euronorris

Reminder: If you want a slot with Mr T for Xmas week, TOMORROW is the day that the slots become available to those without the delivery saver pass. I assume (though not certain) that they have held back some slots for those without the saver pass. They go live at 7am. I was logged in and in a queue at 6.40am. I got through to the site at 7.03am and managed to get my chosen date. I did have to request to process the payment several times as the site couldn't cope with the number of requests, but it did go through. I suggest a similar approach for anyone planning to try tomorrow.

jk0

Thanks guys.

As a stopgap, last night I took an anti-inflamatory tablet, and slept pain free for nine hours. I'm so relieved. Those tablets are like magic. I'll take another tonight, then see if I can do without them.

DryTheRain

thriftwizard said:

I think onions need to be kept cool & light, or they sprout, whereas spuds prefer to be cool & dark. I buy onions by the small net (10Kg) from our local market & they keep well in our conservatory, as do our own home-grown ones. I know not everyone's lucky enough to have one, but that's the sort of conditions that they keep well in; spuds live out in the garage in sturdy brown paper sacks, where it's dark & cool but frost-free. An allotment shed might work well for those, if big enough, and there are certainly strings of onions visible in the windows of some of the sheds on our allotment site.

Hey thank you thriftwizard, most excellent and practical advice  However in the context of likely shortages, is it better to give it a whirl in less than perfect circs, maybe ending up with a few sprouty or soggy ones - or not try and have none at all.  Luckily there’s still time left to experiment, will see how they last compared to fridge onions and report back x

euronorris

I don't have anywhere cool and dry to store our onions, so they are on a low shelf in the kitchen. The most recent batch has been there for at least a month and still doing fine. And it gets pretty warm in our kitchen (as it's so small).

The potatoes do not fare as well, sadly, and don't last long. I also have a couple bags of frozen, chopped, onion in the freezer as a backup.

DryTheRain

Interesting you say that, the internet seems to think fridge storage is a very bad idea but the red ones in the salad drawer must be easily a month old too and are similarly fine.  Maybe the tight little supermarket varieties are specifically engineered for shelf life?

Hobsons_Choice

I find that any fresh veg bought from the supermarket lasts better if it's tightly wrapped in foil and stored  at the bottom of the fridge.

(Fresh veg = supermarket, is that an oxymoron)?  

thriftwizard

Fresh is what my lunch was - leek & potato soup made with leeks & potatoes just dug up at the allotment! But to be fair, there was also a small pumpkin in there, brought home about a month ago when I spotted that the plant had keeled over, and a pinch of nettles that were cut & dried from the first flush of growth back in the spring. So some stuff stores well just as it is, e.g. pumpkins & squashes just on a windowsill, some needs drying/bottling/freezing to be at its best for eating, and some is fine for weeks in the bottom of your fridge. 

I sometimes wonder whether our ability to store food effectively, along with cooking and possibly fermenting, wasn't actually a vital part of our survival & development into who we are now, if that makes sense?

Onebrokelady

DryTheRain said:

Interesting you say that, the internet seems to think fridge storage is a very bad idea but the red ones in the salad drawer must be easily a month old too and are similarly fine.  Maybe the tight little supermarket varieties are specifically engineered for shelf life?

Last time I grew my own onions I strung them up and just hung them up in the kitchen,they lasted for ages 

DryTheRain

Well, I had a jittery energy surge last night and managed to clear enough space in the old airing cupboard to store last minute supplies, unearthing an onion ready peg rack in the process 

So big thanks for all the advice on this, feels good to have a plan and one less thing to worry about x