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By: homebrewlibrarian http://sharonastyk.com/2007/09/24/52-weeks-down-week-22-stock-uplocally/#comment-2677 homebrewlibrarian Sat, 29 Sep 2007 17:56:00 +0000 http://sharonastyk.com/2007/09/24/52-weeks-down-week-22-stock-uplocally/#comment-2677 Aubrey,<br/>Keeping 10 bushels of apples means that you have apples until the apple harvest is available again next year. Meaning that there is a seasonability to local apples so that to have them through the months when they aren't fresh off the tree, you have to store them somehow. Root cellars (in practically all permutations from garbage cans buried in the yard, to trenches, to full structures) have been the way to store hardier fruits and vegies in their natural state until they need to be used later on. Without artificial refrigeration I might add.<br/><br/>Root cellaring has been a casual interest of mine in the past but has now moved up in the priority list. What makes it challenging is that I live in a third floor apartment in a building with no crawl space or basement. However, a friend of mine owns a duplex with yard (with family members only living there) so now we're discussing how to keep 10 bushels of apples (or beets or turnips or whatever).<br/><br/>Choosing to put up food in a root cellar indicates a radical shift in modern thinking about food. You no longer consider running to the store in the dead of winter to buy tomatoes an option. As everything becomes more scarse and expensive, putting up your own food starts to look like the best option. It's what all those folks who pioneered new lands had to do. There was no store to go to therefore you had to make sure there was enough food stored up until the next harvest season. <br/><br/>It's that self reliance and seasonability sense we modern folks seem to have lost and now need to relearn. We're so used to having peaches in December and winter squash in May because our groceries can get them from all over the world. Planting a garden, even a small one, helps you to regain a sense of seasonability. Even with starting tomato plants in February in the house under a gro-light, you're not going to have tomatoes before July (in Wisconsin) and then you'll have wads until it freezes. Then that's it for tomatoes until next July. So if you want tomatoes to eat when you're starting the next batch, you have to put them up somehow. Same thing with salads. Lettuce is not something most gardens in temperate areas will have after the first freeze. Even with gro-lights, you'll need a bunch of plants to even get baby greens salads in the middle of winter. Personally, I don't eat salad between October and May because salad greens can't be harvested during that time locally (and now I live in Alaska so the growing season is even shorter).<br/><br/>For the best book on root cellars I've ever run across, check out _Root Cellaring: natural cold storage of fruits and vegetables_ by Mike and Nancy Bubel. It was first published in 1979 and a second edition came out in 1991. And, of course, the Internet has tons more information. Just type "root cellars" into your favorite search engine and read away.<br/><br/>Kerri Aubrey,
Keeping 10 bushels of apples means that you have apples until the apple harvest is available again next year. Meaning that there is a seasonability to local apples so that to have them through the months when they aren’t fresh off the tree, you have to store them somehow. Root cellars (in practically all permutations from garbage cans buried in the yard, to trenches, to full structures) have been the way to store hardier fruits and vegies in their natural state until they need to be used later on. Without artificial refrigeration I might add.

Root cellaring has been a casual interest of mine in the past but has now moved up in the priority list. What makes it challenging is that I live in a third floor apartment in a building with no crawl space or basement. However, a friend of mine owns a duplex with yard (with family members only living there) so now we’re discussing how to keep 10 bushels of apples (or beets or turnips or whatever).

Choosing to put up food in a root cellar indicates a radical shift in modern thinking about food. You no longer consider running to the store in the dead of winter to buy tomatoes an option. As everything becomes more scarse and expensive, putting up your own food starts to look like the best option. It’s what all those folks who pioneered new lands had to do. There was no store to go to therefore you had to make sure there was enough food stored up until the next harvest season.

It’s that self reliance and seasonability sense we modern folks seem to have lost and now need to relearn. We’re so used to having peaches in December and winter squash in May because our groceries can get them from all over the world. Planting a garden, even a small one, helps you to regain a sense of seasonability. Even with starting tomato plants in February in the house under a gro-light, you’re not going to have tomatoes before July (in Wisconsin) and then you’ll have wads until it freezes. Then that’s it for tomatoes until next July. So if you want tomatoes to eat when you’re starting the next batch, you have to put them up somehow. Same thing with salads. Lettuce is not something most gardens in temperate areas will have after the first freeze. Even with gro-lights, you’ll need a bunch of plants to even get baby greens salads in the middle of winter. Personally, I don’t eat salad between October and May because salad greens can’t be harvested during that time locally (and now I live in Alaska so the growing season is even shorter).

For the best book on root cellars I’ve ever run across, check out _Root Cellaring: natural cold storage of fruits and vegetables_ by Mike and Nancy Bubel. It was first published in 1979 and a second edition came out in 1991. And, of course, the Internet has tons more information. Just type “root cellars” into your favorite search engine and read away.

Kerri

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