| Little Mill Creek Root Cellar I have been canning foods since I was in my 20's. I didn't always have such a nice place to store my canned goods. When I lived in a mobile home, I had some space in a laundry room, stored jars on top of cabinets and in cardboard boxes that often times got damp and soggy. One of Cliff's dreams was to have a root cellar. When we renovated our house, the root cellar was one of the first things in the plans. When we put on the front porch addition that houses our little store we had a 12 X 12 space dug out for the root cellar. Cliff layed the cement block and piped in an air flow. He insulated the ceiling and built shelves and the potato bins out of rough cut hemlock. A book we found useful was Root Cellaring by Mike and Nancy Bubel |
| canned tomatoes, spaghetti sauce, beets, pickles, relish, sauerkraut, applesauce, canned venison, apple butter, celery wine jelly, strawberry jelly, pepper jelly & juices purchased from co-ops. |
Gouda and Farmstead cheese aging.
The temperature of the root cellar
ranges from 40-60 degrees F and has
an average humidity of 80%.
The temperature of the root cellar
ranges from 40-60 degrees F and has
an average humidity of 80%.
Carrots stored in damp sawdust. The
carrots are temporarily exposed for photo
reasons. We plant a carrot variety that is
good for storage. They will last us until
summer and stay very crisp and fresh.
carrots are temporarily exposed for photo
reasons. We plant a carrot variety that is
good for storage. They will last us until
summer and stay very crisp and fresh.
Our potatoes are grown at Paul & Shirley
Oldland's farm about 1/4 mile north of Little
Mill Creek. Paul & Cliff plant about 100# of
red & white potatoes, which yields about
1000# of potatoes, some of which we sold.
The potatoes keep longer if they aren't
washed.
Oldland's farm about 1/4 mile north of Little
Mill Creek. Paul & Cliff plant about 100# of
red & white potatoes, which yields about
1000# of potatoes, some of which we sold.
The potatoes keep longer if they aren't
washed.
We found if we whine long and loud enough,
people give us a lot of homemade wine,
therefore we don't make our own. Some of the
master winemakers we know are: Gino
Polaski, Tom Landis, Goona, Bill Warmbrodt &
the Rutgiliano's. They have graced us with
excellent red dry wine, white dry, blueberry,
celery, apple and elderberry wines, which we
use for drinking, cooking & jelly making. The
root cellar is the perfect environment for
storing wines and shrubbs.
people give us a lot of homemade wine,
therefore we don't make our own. Some of the
master winemakers we know are: Gino
Polaski, Tom Landis, Goona, Bill Warmbrodt &
the Rutgiliano's. They have graced us with
excellent red dry wine, white dry, blueberry,
celery, apple and elderberry wines, which we
use for drinking, cooking & jelly making. The
root cellar is the perfect environment for
storing wines and shrubbs.