Storing information

Hot Peppers:

Slice 'em up, remove the seeds, stick in a bag, and throw 'em into the freezer for later. They taste delicious in winter stews and chilis. If you would prefer hot pepper flakes, hang the peppers from a string or on a drying rack. Once they are completely shriveled up and dried, take them down and grind them up in a food processor. Just be careful not to breath in the pepper dust: It will send you into a sneezing fit. The Hungarian wax, the greenish-yellow peppers, don't work very well for drying, but the others will do fine.

Herbs:

Storing herbs is very simple; just hang them up to dry. They should do fine, as long as they are not hanging in a very humid area.

Winter Squash:

The four varieties of winter squash (butternut, buttercup, delicata and acorn) will keep through the winter if stored in a dry place, around 50-55 degrees. After we picked the squash, we placed them in the greenhouse for a week to harden the skins, so they should be fine. Just check them for soft spots periodically.

Storage cabbage:

To freeze cabbage: Cut into coarse shreds and blanch for 2 minutes in boiling water. Remove, drain, and chill. Pack into airtight containers and freeze up to one year. Once thawed, frozen cabbage will only work well in cooked applications. (from about.com)

To store whole cabbages, place in a cellar or cool place, around 32 degrees.

Kale:

You can freeze the kale by stripping the leaf from the stem and cramming it into a freezer bag. During the darkest days of winter the kale will make a nice addition to chilies, soups, curries, etc. The kale can even be used as a replacement for spinach and chard.