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Living without refrigeration

Zucchini, aubergine & cucumber — build a shelf unit and lay a tray underneath with a layer of water.

Potatoes — They stay fresh longer in a dark, cool, well-ventilated place. Air circulating keeps potatoes from rotting. Avoiding exposure to light is one of the essential storage condition of potatoes. The light can cause potatoes the increase of solanine, a type of toxin that results in a bitter taste, a burning sensation in the throat, and the green surface. Sprouts contain more solanine than do leaves or tubers. Don't keep potatoes in the kitchen cabinet under the stove or near the oven. High temperature speeds up sprouting. Potatoes break down starch into sugar in the cold temperature like inside the fridge. During cooking, the sugar turns brown and develop a bitter taste. It is advised to avoid eating green skin and sprouts. Strongly bitter potatoes should not be eaten.

Tomatoes — Storing tomatoes stem side down helps them fresher longer. It reduces the humidity loss from tomatoes. It is more effective to use perforated dish or tray to place tomatoes. It helps to prevent mold from the stem. It's also possible to dry them:

Lemon — If lemon has stem, keep its end in water.

Onions — The key point to keep onions fresh longer is good ventilation. It is important to keep them from high humidity and direct sunlight. Hang them in a mesh bag on a shady corner.

Asparagus — Cut off the bottom part before putting their bottoms in the water.

Cauliflower - Keep the outer leaves, as it helps it retain moisture. Dip stem in water. It's also possible to preserve it in sand vertically.

Beets, turnips, and rutabagas — Place a 2 inch layer of damp sand or sawdust on the bottom of your bin. Lay your carrots on top in a single layer, top with 1 inch of damp sand or sawdust, top with more carrots and more sand/sawdust until your bin is 4 inches from the top. Top with a final 3-4 inches of damp sand or sawdust. Root vegetables can touch one another in storage, but try not to pack them too tightly together: air needs to be able to circulate between them. The sand regulates humidity, it’ll keep excess moisture away from the food, thus keeping them from rotting. The veggies are put into a type of stasis, and as long as the temperature remains cool and consistent, they won’t go bad anytime soon. Remove all of their green, leafy bits prior to covering them in sand.

Carrots, parsnips and ginger — Immerse them vertically in sand.