Root cellars, no matter what they look like or how they are made, are created to keep vegetables safe until they are needed. The need for vegetable storage may not be so great today as it will be when your packed bulk foods are gone and you are farming to live.
|Colonial food storage in the home|
| This is a wall facing an office |
with shelving for storage on the
When root cellaring anywhere, especially in the home, you may have to adjust your thinking a bit. A squash doesn't just sit on the shelf or rack until you need it. You may have to use a large plastic bin in wooden box to line with straw if you need insulation or sand to keep the root vegetables at a constant temperature. You do NOT want the smell of rot to tip off the neighbors to your food stores. Mature fruits and vegetables contain an amount of water when newly harvested. Keep them at room temperature, a little warm for 10 days to two weeks to dry them a bit. Wrap them in paper or nestle them in straw to keep them from touching. Store them in your cool dry winter store room.