I am looking for real life experience with keeping things like cabbage, onions, carrots, kale, and potatoes in cold storage for use during the year. I do not have a good option for a root cellar. I have a basement but it is wet (as in there is a natural spring running through it for most of the year). I also have a yard and garage but we have months of very cold weather. Is there any way I can use any of these spaces with modification? I have read that a wet basement can be used but will need a space that is dehumidified which seems like it would be using too much energy to save energy. Is it really possible to keep this stuff edible for long periods of time? I am trying to do more "local eating" which requires taking the harvest bounty and preserving it. I want to start small and do some experimenting this summer but do not know where to start.
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1/15/07 at 1:02pm