I thought it was time to give you a root cellar update. Besides I wanted some slaw.
Back at the end of November, I’d shown you my pumphouse where I was experimenting with root cellar-type storage of some food. I have potatoes, cover crop seeds, and some … cabbages.
I’d wrapped the cabbages in damp cloth and placed them in a cooler in the pumphouse/root cellar. I left the lid of the cooler cracked for ventilation. What I didn’t mention (since it wasn’t pertinent then) was that I’d actually stored those 4 cabbages back on October 10th. It is now January 10th (full disclosure: I took that one out 1/8, but close enough).
Amazing what can go on in 3 months in a dark, moist area. 🙂
A little peeling (one layer, honest!), a quick rinse and …
Still, it pays to be safe so I checked the insides before committing myself to slaw with dinner.
I tasted it and it was crisp and peppery and there was slaw for dinner. Yay!
The other nice part about it was that I had grown those purple cabbages myself (with starts donated by Rebecca – thank you!) and purple cabbages aren’t even meant for storage. We also had some temperature fluctuations in the root cellar (power outages, frozen pipes, cranky heaters) so conditions weren’t 100% perfect.
At the end of November, I had also put in a 50# box of potatoes. So far they’re doing great too. No fuzziness.
I’m happy with the success of this experiment and look forward to storing a larger variety in the root cellar over next winter. It’s a great feeling of luxury to be able to go pick potatoes out of the root cellar and an onion out of the office closet 🙂 and start making dinner.