Got a basement “cold room” that doesn’t keep your fruits and veggies properly? You can make things better. A few simple modifications can turn that disappointing space into a reliable spot to store food without electricity and boost self reliance.
Food preservation can be an energy-intensive proposition for any homesteader, but building a root cellar will pay off in the long run. This old-fashioned method of food preservation is one of the simplest ways to keep traditional storage crops like onions, winter squash, apples, pears and root vegetables like turnips, carrots and potatoes.
For calendar year 2015 brothers Edmund and Garth Brown are eating only food that they have produced on their farm or bartered for from a neighbor. To do this successfully they must raise and butcher their own meat, hunt, forage, and cultivate a large vegetable garden.
Talking about carrying in the red roofing tin the old fashioned way due to a broken golf cart and some very muddy conditions. The refrigerator root cellar continues to prove itself as an experiment that seems to be working so far.
We would like all our food to be grown locally, but when it's too cold to grow outside, we often rely on what we've stored from the previous season. Calzones offer one more way to cook with stored food.
It's not difficult to eat locally during the long winter months if you have preserved the previous year's harvest. Even while we wait for spring to arrive, the root cellar may still be providing our dinner.
There's no need to go to the grocery food in the winter if you have stored food in a root cellar, freezer or canning jars. Most of the work of preparing this food has already been done and so that winter meals are easy, nutritious and delicious.