An Old Fashioned Root Cellar

An old-fashioned root cellar is an efficient way of storing fruits and vegetables for winter storage. These underground structures, typically at least ten feet below frost line, were commonly constructed over the course of centuries to hold potatoes, carrots, turnips, cabbages as well as other food such as apples, meat, milk, butter eggs or canned goods.

Before the advent of refrigeration and modern food processing, people relied heavily on root cellars to keep vegetables fresh during the cold months. Some root cellars were more advanced than others and specifically tailored for specific foods; for instance, some featured cheese caves to age cheese and spring houses for chilling milk and cream.

Root cellars might seem like an indulgence, but they’re actually an indispensable necessity for anyone living off grid or seeking greater self-sufficiency. Not only can you store produce for longer, but having one gives peace of mind knowing you won’t depend on grocery stores for their food needs in case anything disrupts local supply chains.

People used caves found within homes or other structures on their property to serve as root cellars in the past. Typically, these subterranean spaces had dirt or clay floors covered loosely by gravel for easy drainage, designed to keep food at cool temperatures with high humidity levels, providing needed ventilation; such conditions help preserve vegetables and fruit without damage – just like modern refrigerators do!

Root cellars today can be constructed in various ways, but adhering to some basics will ensure it works effectively. A successful root cellar should be deep enough to prevent freezing temperatures from being exceeded; properly insulated to prevent condensation, mold and mildew growth and airflow; there may even be certain produce which require special conditions in order to avoid spoilage and shriveling; it’s all about finding what works for your specific location and needs!

One of the best resources for building your own root cellar is MaryJanesFarm’s book “Build Your Own Root Cellar: The Natural Cold Storage of Vegetables.” Providing a straightforward approach, this comprehensive book covers all essentials of creating a functional food storage system – and author Phyllis Hobson has years of experience building root cellars herself; thus providing insights as to which methods work and which don’t.

Khoke and Trish Miller use their cellar for many things, including tomatoes, corn, potatoes, beans, and carrots. They employ a Tetris-like stacking method involving moist sawdust for insulation and moisture regulation to help their root vegetables remain alive. In addition, their cellar also serves as storage for their homegrown beer and wine!

Their off grid homestead in Decorah, Iowa features an elaborate cellar they designed and constructed themselves, featuring vegetables, herbs and flowers they grow themselves. Their homestead is also popular among visitors and well known in the region for their garlic braids and heirloom vegetables.


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