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Root Cellaring
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Keep your produce harvest-fresh for months in your basement, garage, or closet hideaway using the time-tested methods of energy-free food storage.
With the root cellaring methods you’ll learn in this book, you will be able to stretch the resources of your backyard garden further than you ever thought possible—without devoting hundreds of hours to canning. This informative and inspiring guide shows you not only how to construct your own root cellar, but how to best use the earth’s naturally cool, stable temperature as a cost-effective and eco-friendly way to store nearly 100 varieties of perishable fruits and vegetables.
“What would a root cellar do for you? Simply this: Make it possible for you to enjoy fresh endive in December; tender, savory Chinese cabbage in January; juicy apples in February; crisp fresh carrots in March; and sturdy unsprayed potatoes in April—all without boiling a jar, blanching a vegetable, or filling a freezer bag.” —Mike and Nancy Bubel, from the introduction
With the root cellaring methods you’ll learn in this book, you will be able to stretch the resources of your backyard garden further than you ever thought possible—without devoting hundreds of hours to canning. This informative and inspiring guide shows you not only how to construct your own root cellar, but how to best use the earth’s naturally cool, stable temperature as a cost-effective and eco-friendly way to store nearly 100 varieties of perishable fruits and vegetables.
“What would a root cellar do for you? Simply this: Make it possible for you to enjoy fresh endive in December; tender, savory Chinese cabbage in January; juicy apples in February; crisp fresh carrots in March; and sturdy unsprayed potatoes in April—all without boiling a jar, blanching a vegetable, or filling a freezer bag.” —Mike and Nancy Bubel, from the introduction
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