Root Cellaring

Maintenance

A root cellar isn't one of those "set-it- andforget-n" devices. To keep it running well, you'll need to do a certain amount of tinkering. In fall and spring, for example, you'll want the vents or window to be wide open at night in order to cool the space. You might wen install a small fan to blow cold air in. At the same rime, because cold air is drier than warm air, the newly cool room might creed additional moisture, perhaps in the form of water sprinkled on a gravel floor. During the coldest days of winter, monitor the temperature of the cellar to be sure it stays above freezing. Keep the thermometer on the lowest shelf while outdoor temperatures are frigid, so you'll know how Iow the mercury goes. (And in mild weather, keep it higher or where the bulk of your produce is stored, so you'll know how warm the cellar gets.) Some folks keep a 40-watt light bulb burning in the cellar during nights of subzero cold to warm the air just a bit.

To keep track of humidity in the cellar, you might want to mount a hygrometer-a moisture indicator- along with your thermometer. Although not an essential piece of equipment, this inexpensive instrument can help you fine-tune the operation of your storage )-oom. Most hardware stores carry hygrometers. If the room is too damp, increase air circulation to admit dry, cool air and vent damp air. I b add humidity, moisten the floor gravel and set shallow pans of water in several spots in the room. Droplets of condensation on the ceiling don't necessarily indicate excess humidity. Moisture precipitates sooner from cold air, which is more quickly saturated than warm air. If heavy condensation drips too much on the vegetables, you can spread a sheet of plastic over them so they don't get wet.

Check over your hibernating vegetables once a week (except those buried underground!) and cull any that are deteriorating. And to discourage the molds and other decaypromoting organisms that like to live in damp earthy places, sweep and air out your root cellar each summer. Put crates and baskets in the sun for several days, and pitch out any shriveled produce you find lurking in the corners.

STORAGE CONDITIONS FORDIFFERENT FRUITS AND VEGETABLES

COLD AND VERY DAMP

(32-40°F and 90-95% relative humidity)
Beets
 Carrots
Celeriac
 Celery
 Chinese cabbage
 Hamburg rooted parsley
Horseradish
 Jerusalem artichokes
 Kohlrabi
Leeks
 Parsnips
Rutabagas
Salsify
 Scorzonera
Turnips
 Winter radishes

COLD AND DAMP

(32-40°F and 80-90% humidity)
Apples
 Cabbage
Cauliflower (short-term)
 Endive, Escarole
 Grapefruit
Grapes
 Oranges
Pears
 Potatoes
Quince

COOL AND DAMP

(40-50°F and 85-90% humidity)
All short-term: 1-4 weeks
Cantaloupe
 Cucumbers
Eggplant
 Sweet peppers
Tomatoes, ripe
 Watermelon

COOL AND DRY

(35-40°F and 60-70% humidity)
Garlic
Green soybeans in the pod (short-term)
Onions

MODERATELY WARM AND DRY

(50-60°F and 60-70% humidity)
Green tomatoes (may be kept up to 70°F)
Hot peppers, dried
Pumpkins
Sweet potatoes
Winter squash