We’ve been honing our chops at Seven Trees Farm since June 2005, and love researching all aspects of diversified subsistence farming before jumping into new challenges. It’s still mad harvest time here, with onions, apples and potatoes looking for their winter homes. Most urban/tiny/newb farmstead publications extol the virtues (and necessity) of a root cellar for long term produce storage, and back in the day, we dutifully bought the books and bookmarked the many informational websites.
Welp, like many other ‘perfect homestead’ ideas/tools/livestock breeds, root cellars are not universally applicable. In Cascadia we are lucky to have a lovely climate for food growing, even with gloomy spring rains and ferocious summer droughts. But one thing the climate lacks is consistency. Root cellars generally depend on steady cold outside temperatures to maintain the steady cool in-ground temperatures best suited for keeping produce in good shape for the duration.
But here winter weather runs the gamut from sub-zero blizzard conditions to apocalyptic wind and rain to balmy brilliant 60F sun – sometimes all in the same few weeks. Not exactly the best for tucking crates of garden bounty away for safe-keeping.
So what to do? Much of our research and goals lean in the low-input direction, i.e. off-grid. But chances are pretty good that electricity access is going to be much more stable than access to decent root-cellaring temperatures. So we bought an electric root cellar.
Not just any old shop fridge, but one made especially for the range of temperatures our shop experiences throughout the year. A critical aspect of fridge/freezer combos is that when it is below freezing the compressor usually won’t trigger, meaning frozen food melts, and refrigerated food freezes (This website explains some of the magic involved.)
But a freezerless fridge doesn’t have that problem since there is only one temperature zone to maintain. (With 2 chest freezers in the shop there’s no need for more freezer space.) Ours has seen some hard service over the years, and keeps on chilling. Right now it’s full of eggs, veggies, garden seeds, greens, rendered lard, and many jars of pickled goodness.