This article segues very nicely with some of the discussions on the Sustainable Alternatives forum on how we can feed ourselves. It would be fun to do a winter cooking/recipe challenge using only those foods that would be available in one's cellar (if we had one) or produced locally during the winter.
That would be a great idea...I could almost write those recipes with no research, since that is what I lived on during the years of WWII. I have included some of them in my apple butter article, and the shucky bean article, not root veggies, but maybe I should cover them as well.
Fruitcake article is upcoming in a week or so, so there is another one, along with Dutchlady's dried fruit article. But yours is an excellent idea.
Also thanks for the link, it is a great source, and I should have found it when I was writing this article. Not sure why I missed it.
I haven't checked into the SA forum in a while, but I do follow it, and firmly believe there is much value in these older methods of food preservation, value that is superior in many ways to anything that can be found today.
Thank you so much for your suggestions and for the link. Maybe you can let me know as you have more specific ideas, and we'll see what we can do with them. January and February would be a good time to think about and write about them.
I'm looking forward to seeing some of your cellar menus & recipes!
When I lived in the Sierras, we had a very short growing season. My mom would stock the pantry and garage before the snow season started. The uninsulated garage served as our cellar for the winter. Stock pots were placed in the snow on the back doorstep for overnight chilling...at least until the racoon discovered the mid-winter buffet line. :D
The SF Bay area has a 12 month growing season, so cold storage is more of a way to extend the availability between harvests. Apples, leeks and cheeses in the wine cellar come to mind here here.
Hopefully we'll get a lot of participation from different climate regions.