This is going quite well! Mainly, the idea is to do the regular tending, and see how things hold up. Although I’m calling it root cellaring, it’s really quite a limited experiment this first time round. The veggies weren’t too carefully sorted for long-term storage to start with, and I’d pay more attention to getting everything into cool conditions quickly. And really, I’d make sure the space was proper root cellar material! Here, the temperature didn’t drop from 60°F until the last week or so, and it’s only at 50°F now and around 45% humidity. Not exactly ideal. Still, not bad so far. I’ve culled about half a dozen onions from a bushel, lots of the smallest squash (there’s LOTS left), a couple of apples. The pic shows about half of what’s there. If I were holed up in the wilderness and this was my food cache for the next four months, I’d be worried. But I’m not, and we’ll be eating storage veggies for a while… It’ll be interesting to see what’s up in another month. I wonder, how many ways are there to prepare winter squash?!