Long term produce storage.
How well does it work?

Mudroom-Pantry

 

5 or 6 months ago I  stuck my hands in a patch of dirt and pulled out all of my vegetables.  Today I’m doing the same thing.

Last September I wrote a post on How to store Carrots and Beets so they’d last throughout the winter. The basic idea is you store them in soil, the same way they’re used to being stored their whole lives.  In 2013, I wrote about  How to Store Potatoes.

So today I thought I’d update you on how well these methods work.  Obviously it’s the sort of thing that would immediately interest a vegetable gardener, but the same methods can be used for any vegetables you buy.  Basically unless you only eat mammoth sized turkey legs (a la Fred Flintstone) these methods should be of  interest and use to you.

I’m going to start off talking about how well the beets and carrots have done.

I know I’m not the only one who has thrown a bunch of beets or carrots in the crisper only to pull out a limp mass of wimpy, spongey things that look as though they’ve been beaten down by life only a week or so later.

So this year I stored all of my beets and carrots in slightly damp peat moss in a plastic bin with the lid mostly closed in a cool room. (like I described in my original post)

 

The room they are stored in is pretty much like a garage.  It isn’t insulated and it isn’t heated.  It’s a mud room.  It gets to be around 32f / 0c throughout the winter with the temperature in the mudroom rising when it’s warmer outside and cooler when it’s frigid.  Since the vegetables are tucked into soil it insulates them a bit keeping them closer to around 40 degrees.  When it’s going to be bitterly cold (-15c)  I drag the potatoes into the kitchen for the night so they don’t freeze.

 

 

long-term-storage-beets
Here’s what happened.  Because I didn’t want the beets to bleed, I didn’t cut the top off of the beet before storing it, only the greens. What you see here are all NEW greens (or reds in the case of the Bulls Blood beets).   6 months after pulling them, the beets are exactly the same as the day I picked them.  They’re hard, not at all withered and taste great because they’re in fact, still alive and growing.  Not only that I have a fresh supply of greens to saute or add to salads all the time.

It’s a beet miracle.

This by the way is how you would propagate beets to grow seeds. Beets are biennials which means they grow seeds their second year.  So if I wanted to, in the spring I could take some of my sprouted beets outside, stick them in the ground and they’d grow seed pots from their greens.  I’d then have all the seeds I needed for next year’s plantings.

 

long-term-storage-beets-1

 

All the same things are true for my carrots.  I tried to cut the tops off of all the carrots, including the crown, to prevent them from sprouting, but a lot of them still sprouted. Which is fine.  Because I can now harvest seeds from some of my rarer and favourite carrots like Juane de Daubs and Purple Dragon.

 

carrots-long-term-storage

 

These carrots are stiff and hard. They could do porn these carrots.  They’re just like the day I pulled them.

Let’s talk about the leeks.  Or rather let me tell you about the leeks.

I’d read over and over again that leeks were notoriously difficult to store.  A few suggestions were to simply cut off their roots and store them in a cool room, plant them in a bucket, leaving the roots attached and just the bottom of the leek covered, or freezing them.  The first two methods just plain didn’t work for me and freezing wasn’t an option. I wanted fresh leeks in the middle of February. Not soggy frozen ones.

 

So I decided to apply the same rules to the leeks as I did to the beets and carrots.  I left the roots on, trimmed the tops a bit and then layered them in damp peat moss in an airtight plastic container.

They’ve been stored like that for the past 5 months and they’re perfect. I have to strip the first couple of leaf layers off, because they’re kind of sad and wrinkly looking, but underneath they’re firm, good lookin’ leeks.  Kind of like if you peeled the first 50 layers of skin off of my face.  Underneath would be the fresh face of a baby.  Or blood and bone structure because I have no idea how many layers of skin we have on our faces.

 

leeks2

And again, because the roots are still attached and they’re in soil the leeks are still alive.  I  had no idea they’d keep growing but they did.  They grew so much they pushed the top off of their container.  So this was a storage success.

This is the garlic I have left.  Stored in a cold room in a closed cupboard and most of it is still firm.  The odd head is starting to dry out a bit, but is still useable.

 

garlic-storage-long-term

 

Squash.  My dear, beloved squash.  I use it for so many things.  Soup, ravioli, side dish …  It’s one of my favourites and these are two of my favourite varieties.  Kabocha squash on the left and Delicata on the right.  You can see the Delicata squash is just starting to show signs of “ick”.   It’s still useable but I’d better use it soon.  The Kabocha squash will be good until next fall.  Seriously.  This thick skinned squash is a very dry, sweet variety that stores forever.

You can see my problem though.

There are only 3 squash left.  Three.  That’s not enough.  I need to plant more squash next year.  The problem is they take up a lot of room, but I’m gonna have to suck it up.  As you’ll see in a moment, I could probably scale back the potato patch to increase the squash patch.

 

squash-long-term-storage

 

This is about half of the potatoes I have left.  Now that I think about it, this is probably far less than half.  I have a full crate of potatoes and three slightly smaller baskets.  I grow and hoard potatoes like the threat of scurvy is just around the corner.

The potatoes are stored in the same cold room as all of the other vegetables, but not in soil.  They just need a container with some air flow like a slatted crate or wicker baskets.

 

potatoes-long-term-storage

 

Ditto for sweet potato storage.  This is what’s left of the sweet potato haul. I just discovered roasted sweet potatoes this year.   Normally I fry or mash.  Roasting is the way to go if you ask me (this year).  Next year my answer  might be wildly different so I reserve the right to contradict myself at any time in the future.

 

 

sweet-potatoes-long-term-storage

 

RUTABAGA!   Otherwise known as Swedish turnip, otherwise  known as turnip, even though it isn’t a turnip.  I didn’t grow a ton of these and the ones I did grow didn’t get huge because I planted them a little bit too late but they’ve stored great using my good old damp peat moss method.  No need for waxing them, like you see in the stores.  Just sick ’em in the dirt.

 

rutabaga-long-term-storage

 

Onions get stored in this wicker basket because they like to have air around them.   Onions like it cold, squash like it a bit warmer, but ….

 

For storing anything just try to get as close to  ideal for all of the vegetables as you can. (between 40 f – 50 f)  or (between 0 c – 9 c)

 

onions-long-term-storage

 

The point of all this isn’t to show you how to store your vegetables.  Grow up.  It’s to show off my produce.  We all know that.

But if you learned something that’s great.  If you’re jealous … even better.

 

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65 Comments

  1. caryl hodgdon says:

    My beets and lovely multi-colored carrots are in cold storage as well-frozen under a layer of snow. Never got to pull them due to a med emergency and was feeling low until I saw this post. Virtual root veg nirvana. Thanks!

    • jen says:

      Caryl, my sister grew carrots and wasn’t able to pull them all up until the following spring. Amazingly, they were the sweetest, best carrots ever tasted! Can’t recall what that winter was like but under a blanket of snow…you might just get lucky, too!

  2. Amber says:

    How cold is your cold room? I’ve got an unheated room that I keep my bonsai trees in, but it’s got frost inside the windows. Is that too cold? My basement is heated, so it’s the frost room or outside, where we will have a bit of a blizzard soon…

    • Karen says:

      Hi Amber! Storage temperatures are talked about in the posts I linked to (I think), but if you can keep your vegetables as close to between 45 and 50 F you’ll be fine. No one can keep them in perfect storage conditions but that’s the range you want for most vegetables to keep them freshest longest. ~ karen!

  3. Kathy Hartzell says:

    My question is similar to Amber’s: for those of us in Bay moderated climes like that of San Francisco, how warm can the cold storage be?

  4. This calls for a classic Canadian poem by our renowned Lorna Crozier:

    Carrots

    Carrots are fucking the earth. a
    permanent erection, they push deeper
    into the dark damp and dark.
    all summer long
    they try so hard to please
    was it good for you,
    was it good?

    Perhaps because the earth wont answer
    they keep on trying
    while you stroll through the garden
    think carrot cake,
    carrots and onions in beef stew,
    carrot pudding with caramel sauce,
    they are fucking their brains out
    in the hottest part of the afternoon.

  5. jacqueline says:

    “The point of all this isn’t to show you how to store your vegetables. Grow up. It’s to show off my produce. We all know that.” I read through this whole post without laughing out loud, and then I let out a hearty chuckle when I got to this line. So direct. So hilarious.

  6. Louise says:

    OK, Karen, I AM jealous! Your photo of the onions is BEAUTIFUL! They look like jewels. This picture could be sold to decorate kitchens, calendars, etc. Do you ever sell your photos? You have become an excellent photographer and I think you could do it!

    As for your sweet potatoes, in my area, we call the red ones “yams” and the lighter ones “sweet potatoes.” I used to work for a Korean company, and it’s their custom to roast sweet potatoes at 325F for about 90 minutes or until quite soft. My coworkers would warm them in the microwave and keep them in their pockets on winter mornings, which kept them and their hands warm during cold snaps in Southern California – 55F – brrrrr! 😉 Then they would eat them out of hand, skin and all, like apples! I now roast 4 or 5 sweet potatoes at a time, and they are a wonderful snack; super healthy, with lots of potassium, vitamin A and fiber, and absolutely delicious!

    • Heather says:

      Roasted sweet potato with feta cheese on top…YUM

    • Karen says:

      4 or 5 at a time, lol! I like them but the only thing I can eat 4 or 5 of at a time are hamburgers. So yams. Yams are actually quite rare. They’re from Africa and Asia and their skin is rough, like hairy bark. The inside is usually white with purple striations. Grocery stores often label the red sweet potatoes as yams for some reason but they’re definitely sweet potatoes. It causes almost as much confusion as my mother referring to rutabaga as a turnip all the time. ~ karen!

      • Just had to pop in and share my favourite way to roast sweet potatoes. I cut them into wedges and toss them with olive oil and Clubhouse Cajun seasoning before roasting. I’ll usually mix up a bit of chili-mayo for a dip (just like you’d use for SP fries). They’re awesome!

      • Louise says:

        Good grief, I don’t eat 4 or 5 at a time! I put them in the fridge and my son and I will snack on them (or have them for breakfast) over the next few days. Also, I pick the smaller, skinny ones so that they cook quickly. My Lord, I’d be 500 lbs. if I ate them all at once! Which raises the question, 4 or 5 hamburgers? Why aren’t you 500 lbs?!

        As for yams vs. sweet potatoes: the red ones have an orange flesh which cooks up quite soft. The paler ones have a yellow flesh that seems dryer and taste quite different. (I like them better.) So they must be different species or something. Anybody here know what the difference is?

  7. Grammy says:

    I was thinking, “What a brat,” until you ‘fessed up to just intentionally making us jealous. It worked — every single thing looks so, so good. But since you did give us tips in between your twirling around and taking bows, I’m grateful for the whole post. I’m definitely going to get some good containers to store some things in dirt next year. Thank you.

  8. AmyB says:

    One question, as I’ve never had the guts to try storing my veg thru the winter…do you have any issues with mice, etc? Being in your mudroom, I’d imagine there’s still a bit of traffic in and out to keep them at bay, but I’d have to store in my basement. And while we don’t have a huge problem, it’s an old house and I’ve found that old houses come with “friends.” Do you do anything to deter pests, or do they seem to leave the exposed veg (potatoes and such) alone?

    • Bols says:

      Hi AmyB,
      I use my garage to store potatoes in wintertime (I just buy the 10 kg bag or whatever it is at a grocery store) and it’s sitting on the garage floor. I have mouse traps in the basement because I, too, find evidence of uninvited guests from time to time but none in the garage. The potates have never been touched.
      Now I am sure the mice would be happier in the basement than in the garage (in the dark, I can thin strips of light leaking in around the garage door) so I am pretty sure it’s quite cold there (especially on days like today when my car thermometer was at -17 C as I drove to work this a.m.). But so far so good.

    • Karen says:

      Hi Amy B . I’ve never had a problem with mice getting at my vegetables in the mudroom, but every few years my house seems to become overrun with mice. This was one of those years. They’re mice of superior tastes because they left all the produce alone and went straight for the kitchen cupboards filled with chocolate chips and icing sugar. I’ve since set out regular mouse straps. The kind that kill quickly with a snap of the neck. Poor little mouse. But I can’t have them running through my food. I’ve since found a big hole in my foundation where a pipe runs through and I’ve filled it. Haven’t got a mouse since then. ~ karen!

      • I’d agree. In my experience, mice tend to go for the tastier items than vegetables. Karen, if you need a no-fail mousetrap, we’ve had great success with an electronic trap:
        https://homeon129acres.wordpress.com/2013/02/05/a-better-mousetrap/

        • Louise says:

          Oh Julia, I have one of those traps and I love it! My home backs up to a field, and the rats come in when it gets cold. I’ve blocked the places where they get in around our pipes, but every now and then I can hear one bumping and pushing and finally getting through! And they’re incredibly destructive – one ate my artificial Christmas tree and half of my ornaments in storage, which I found out just 3 days before Christmas! So while this certainly isn’t the cheapest trap, it’s worth the price in convenience and peace of mind! I just put a piece of dog kibble (from my neighbor) in the back to lure the rat in, and CLUNK! He’s instantly dead. It’s humane and it’s a sure kill – we have genius rats that get away from everything else!

  9. Su says:

    I’m jealous… there I said it…

  10. Tigersmom says:

    I may worry, but it won’t be about you starving.

    Cool to see how you can perpetuate your harvest by allowing things to go to seed. (I may be guilty of improper use of a gardening term there, but I’m not even a novice gardener, so, how would I know?) Even cooler that you can have veggies from your garden year round, even in Canada.

    The only place I have that would be the right temperature for storage would be my garage. My worry then is that vermin would decide that my garage had the best buffet in town and I would be overrun.

    I, too, discovered roasting sweets this past year. It happened after I discovered roasting broccoli (due to a post you did…thank you, again) and decided that everything would taste good or better with that wonderful, undiluted, earthy depth of flavor that roasting brings out. But then I sliced them really thin on a mandoline and roasted them with coconut oil and they were soooooooo good things started to get dangerous because then I started making homemade potato chips……

  11. Desiree says:

    Inspiring me to grow more food!

  12. Cred says:

    Mission accomplished! I’m jealous. And I learned a little- I knew about the other veg but I was surprised by the leeks. I have a perfect spot to store. Veggies in my cold room but alas it is bare- I need to expand the garden next year. This exactly what I want to do, too. Nice work!

  13. Susan says:

    I live in Southern California-no way is there anywhere that cool to overwinter vegetables. I would end up with piles of goop within two weeks-yes, I’m jealous! On the other hand, I picked strawberries out of my garden yesterday.

    • Karen says:

      Ha! Yes. That’s the difference. You can get fresh produce probably all the time. Here in the hinterland, you can’t. I’m looking forward to strawberries this summer, but I’m looking forward to my first batch of raspberries even more. ~ (as of now strawberryless) karen!

  14. maarilyn says:

    How I love this blog Karen!

  15. Mary Werner says:

    I didn’t know that about the biennial beets and their seeds – love to learn new things like that. I always thought that beet and rutabaga greens were the best of all the greens so I grew mine for the tops. Diabetics have long known about roasted sweet potatoes as they are one of the fastest vegetable to metabolize and filling too! I used mine for lunch at work by cooking them in the microwave – so easy. I roasted them for pies and caseroles. Your onions were a sight to behold! I never got garlic to grow and am seriously jealous of yours. Job well done – jealous, envious, etc. If I remember correctly from my biology class, we have 5 layers of skin. Great post today.

  16. Ev Wilcox says:

    Wonderful post! Your crisp photos do justice to your crisp vegs. I was wondering why your potatoes don’t make eyes. I have a problem with mine, so I am guessing they need to be colder. Any suggestions from anyone? Also, good timing due to the awful weather today. Northeast Ohio is not going to get the blast that the east coast is, but there is plenty of snow here now and pretty cold! So we can use “gardeny” thoughts! Thanks Karen!

  17. Karin says:

    What is your grocery bill?! Seriously! I’ve got to try this for my store bought produce. We big box it and the last handful are always slimy mush by the time I get to them. Which kind of defeats the purpose of buying in bulk.

  18. Tara says:

    So jealous. It’s amazing how delicious dirt covered vegetables can look! This post has me craving some delicious roasted root veggies.

  19. Karol says:

    “Not jealous”, there I said it. I read all of your posts because you are a funny, funny woman. I actually learn from ALL of them, but some are just not going to apply to my life. I don’t know how to grow vegetables, I don’t want to. The only thing I’ve ever successfully grown is a set of balls. I kill succulents and any other living plant faster than you can say Boy Howdy. But thank you for sharing your pictures, they are beautiful, and you are still funny even when you are writing about carrots and potatoes.

  20. Erin says:

    Your veggies are inspiring! Just what this jaded gardener needs to see today.
    Our chickens love any “ick” squash or pumpkins. I split them in half (the pumpkins, not the chickens) and the birds eat the insides leaving a “bowl” of pumpkin skin. If it is cold, the frozen bowl can contain their treats for the next few days. Cheap fun.
    A while ago, I read that carrots have a cross-pollination issue with Queen Ann’e s lace (wild carrot.) Since we live in a field that is covered with the stuff, I have never tried saving carrot seeds . It would be really interesting to know how it works for you. There is a real satisfaction growing out seed you’ve saved yourself.
    Thanks for the great post!

  21. monica says:

    I LOLed at carrot porn.

  22. Nancy Blue Moon says:

    I am definitely jealous..fresh veggies in the middle of Winter..you amaze me lady..now I am hungry for a nice sausage and root veggie soup..

  23. Dee says:

    You have accomplished both your goals. So good to know how to stretch the season like this and yes, I’m so very jealous! Perfectly timed though for selecting what we can grow for the new year. Thanks.

  24. Ellen says:

    I followed your advice on storing potatoes & carrots from my local farmer’s market, and I am VERY pleased with how they have been holding up. Thank you.
    And if I had to drag potatoes into my kitchen every time it got below -15 they’d live there! but mine are just in a coolish basement & are doing fine.

  25. Jodi T. says:

    Ok, I think I read through all of the comments to see if my question has already been asked – if it was – SORRY.

    I just pulled two potatoes out of a cabinet and threw them out because they had alien eyes (about an inch long). Did they do that because it’s too warm inside or because they aren’t getting enough air circulation?

  26. Judith says:

    Oh, the beauty of those onions. For the life of me, I can’t seem to keep all or even most of my onions from rotting – some even start doing it while they’re still drying right after the harvest! Has that ever happened to you?

    Otherwise, thanks for such a good description of storing different veggies! Saving it away to read again in the fall when I’ll have forgotten it all.

    • Karen says:

      Hi Judith! That does happen to me the odd time. Chances are you might be pulling your onions too early. You have to wait until the tops have flopped over and started to dry/die off on their own. If it’s near the end of the season and they aren’t flopping over, push them over with your hand and wait for them to dry/die off before you pull them. ~ karen!

      • Judith says:

        Ahh. That’s a very real possibility, because I’ve never waited as long as that to pull them. New knowledge, yay! Thanks Karen 🙂

  27. BethH says:

    Thank you so much for this follow-up! I was just thinking about the original post when I used up the last of my Fomunda Tomatoes. Last October 1st I stripped my tomato plants of tons (well, not tons, but several pounds) of green tomatoes before our first frost was to hit. I layered them two deep on some trays with newspaper on top, bottom and in between the two layers and slid them under the bed in a cool spare bedroom. I turned each one over about once a week to check for rot and brought them to the kitchen a few at a time as needed. I didn’t lose any tomatoes to rot, and there were no fruit flies or other unwanted guests. We had our last red, ripe tomato this week. When people asked where the fresh tomatoes came from, I said, “Fomunda the bed!” I’m jealous of your beautiful root veggies, and am looking forward to trying more storage this winter.

  28. Sonja says:

    Jealous? Me? Absolutely! Thanks for the great storage tips, which I will be needing next Fall after planting all the seeds I ordered from Cubits, thanks to your post last week. (Never mind that I swore off of seeds years ago because I could never successfully grow anything from them.) You better wish me luck – your reputation is on the line!

  29. Carey says:

    If you hear knocking at your door during Armageddon, or the zombie apocalypse, it’s just me, open up!

  30. Shauna says:

    I wish I could store vegetables, but if it got to 40-50 degrees here in Southern California, we’d all be wearing our parkas complaining about the great storm of [insert year here]. Who am I kidding, none of us own a parka. On the bright side, I can almost grow most of these items year round – sort of. I have a tomato plant that is fruiting, but taking a hundred years for the tomatoes to become red, but at least I’m still getting a tomato here and there.
    I have an older home that has a cool little ‘root cellar’ cupboard – it has slats that are basically open to the underneath of the house (covered with mesh of course). Theoretically, it should stay nice and cool in this cupboard allowing for me to be able to store vegetables year-round. I think the problem is that the cupboard is in the house and is used for other things on the remaining shelves so it’s constantly being opened. I don’t know enough about root cellaring, but I think the constant opening into a warm house has to be defeating the purpose somehow.

  31. Stephanie says:

    Sorry for this late reply (catching up on my TAODS). I wanted to ask you WHAT do you do with the rutabaga? My teenage children were just asking me about rutabaga last night. I have weird kids who like veggies. Anyway, I’d love to know your favorite way and with what to eat it. Additionally, we too are in love with roast sweet potato. We peel, cube, oil, and roast it (like a home fry) on a tray with cubed cauliflower and a sprinkle of dry garlic and curry. So…How do you rutabaga? Thx!

  32. Really nice way to store food! Thanks for sharing! Really useful post! Greetings, Storage Raynespark Ltd.

  33. Tom Hohenadel says:

    Thanks for the great information.
    My onions stored really well in my heated workshop, in onion bags on the top shelf.
    Potatoes did well, stored under the workbench. Nice and dark.
    Carrots were stored in damp sawdust, but the tops continued to grow and many dark spots on the carrots. The last ones were thrown out last week. They were soft and not fit to use. I think the sawdust was too damp, will try a bit drier next year.

    Any advice or comments.

    Thanks

  34. KCV says:

    Thanks for this post. We just bought a house last year in Alexandria, Virginia, and decided to put in a garden. The yard is wooded and is regularly trekked through by deer, a fox or two, our neighbor’s cat Floyd, and other criters. Knowing that, we decided to plant using raised beds (eight boxes, 3’x3’x1′) and build an enclosure along the south border of our property where it would get the most sun. 2 weeks in the ground, we already have plants sprouting – turtle (black) beans, string beans, snow- and snap-peas, 3 types of tomatoes, loads of radishes, beets, and carrots, green and yellow onions, cucumbers, pumpkins, butternut squash, spaghetti squash, watermelon, and loads of lettucey stuff (spinach, mesclun mix, etc). I was wondering how to store the root veggies over winter. Now I know. I have had the experience of reaching into the plastic bag potatoes come in from the grocery store and get a handful of goo. Seeing all the seedlings coming up has really given my confidence a boost, so next weekend, I’m planting potatoes in bags! We have about 25 reuseable grocery bags, so may as put them to use. Thanks, again.

  35. carrie siesser says:

    I love your writing style. We usually have a bumper crop of produce and I can what I can, but this year I have a back injury that is requiring surgery so all I can manage is putting up my peach salsa, peach pandowdy, and jalapeno peach jam. So, yes, I am jealous, but also inspired for next year. Thanks for the giggle and the great tips.

  36. Paula says:

    Karen,
    Where did you find your slatted wooden boxes that you use to store potatoes?
    Thanks,
    Paula

  37. Carmen I Ortiz says:

    So glad I found this site. This article is the best I have run into when it comes to storing winter vegetables. I was trying to find out if my storage beets would be ruined by the sprouting leaves and not just did I find out that it will not but information on all those other vegetable I’m storing. I was especially glad in the section on leeks, since this was my first year growing them and there are so many that I won’t get through all before it gets below freezing here in Minnesota. Thanks.

  38. Jan Hekhuis says:

    Down here in the warmish south, root crops do OK on their own in the ground through the winter. Even lettuce will mostly survive with the occasional row cover. What I really really would like to figure out is how to keep some rutabagas, turnips,beets through the summer months! My fridge is just not big enough. Am I gonna have to get another one?

    • Karen says:

      That is a struggle Jan! I don’t know if you have the space, but there are people who dig a hole in the ground (a big hole) and do indeed drop a fridge into it! A broken fridge is the perfect place to keep root crops. Burying it in the ground keeps them cool even in the heat of summer. 🙂 Apparently. I’ve never tried it so who knows if it actually works. Seems plausible though. ~ karen!

  39. Jan Hekhuis says:

    Ah, a sort of root cellar! They’ve not been traditionally used in this area (flat coastal plain). Sometimes our ground water level might? be too high, but you still see old ones in the piedmont and mountains. But yes I’ve got the room and a tractor/front end loader I can dig holes with AND a dead freezer in the barn! Ut oh. I feel an experiment coming LOL! Like I need another project hahahaha
    Thanks!

    • Karen says:

      Well let me know how it goes. I’ve always been curious about this technique but I’ve never had the room to do it myself. ~ karen!

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