How Do I Transition Root Cellar Storage Between Seasons?

“I’m relatively new to using a root cellar, and I had a decent harvest in the fall. But now, I’m confused about how to transition it as seasons change. What do I need to keep in mind when the weather warms up, or as cool fall weather turns to freezing winter temperatures? I’m in Alberta where the weather can swing pretty drastically, so I’m worried about keeping everything at the right temperature and humidity. Any tips would really help me figure out how to handle transitioning storage from one season to the next.” Thanks, Margaret, Red Deer, Canada.

How Do I Transition Root Cellar Storage Between Seasons?

Hey Margaret, I totally get where you’re coming from! Living in Utah, I also experience those four distinct seasons with sudden temperature swings, especially in the spring and fall. It can be a challenge keeping a root cellar at the right conditions year-round. You’ve come to the right place, though! Let’s talk about the details of transitioning your root cellar between seasons—everything from temperature changes, humidity balance, and the types of foods best suited for different times of the year.

Understanding Temperature Fluctuations

The biggest challenge with root cellar storage, especially in climates like Alberta or Utah, is managing temperature fluctuations. Root cellars are great because they use the natural temperature of the earth, but you also need to be ready to adapt as the seasons shift.

Spring Transition: How to Keep Things Cool Enough

In spring, as the outdoor temperatures warm up, it’s important to keep your root cellar from getting too warm. Here’s the thing, Margaret: as it gets warmer outside, the temperature inside will naturally rise too. The goal is to still keep the internal temperature as cool as possible for as long as possible.

• **Increase Ventilation:** If your root cellar has vents or openings, it’s time to open them up, especially at night, when outdoor temperatures drop. Night air is usually cooler than the air inside the cellar, so you’ll want to let that cool air in. If you can, open the doors or windows overnight but remember to shut them in the morning to trap that cooler air inside.
• **Keep Light Out:** It’s tempting to let more light in during spring to air things out, but too much sunlight can cause rapid heating. Cover windows or block off any light sources if sunlight hits those areas directly.
• **Consider Supplemental Cooling:** If your root cellar really heats up, some folks bring in blocks of ice or buckets of cold water. Setting these around the cellar (without drowning the floor) can help keep the space cooler. It requires a bit of effort, but it can definitely delay the rise in temps.

Let’s say your cellar tends to get too warm too quickly in spring, Margaret. One tip I’ve tried is storing vegetables that thrive in slightly warmer conditions, like onions or garlic, upfront so they aren’t affected as much if the temp rises.

Fall Transition: Protecting Against the Cold

On the flip side, fall can present the opposite problem. You’ve done all this work to keep things cool in summer, and now you’re worried about keeping the cellar from freezing as temperatures drop.

• **Insulate Your Walls:** You should start by checking the insulation of your root cellar. If you feel like the temperature is dropping too low inside, especially at night, it may be time for additional insulation. Something as simple as adding straw bales along the inside of your root cellar walls can help trap heat.
• **Seal Any Gaps:** Check for drafts around doors or windows where cold air can seep in too quickly. Any cracks should be sealed before the real depth of winter hits.
• **Temperature Monitoring:** I’m big on placing a couple of thermometers in different areas of my root cellar. This will help you understand where the cold air is creeping in, and you can adjust those areas more easily.

In cases where temperatures are nearing freezing, adding heavy blankets over sensitive crops, like potatoes or carrots, can be a lifesaver. Yes, even a pile of blankets can act as insulation to keep your veggies from freezing in those colder nights!

Balancing Humidity Year-Round

Margaret, aside from temperature control, humidity is the other big factor. In Utah, we often have dry air, but depending on your humidity levels, you’ll either be adding moisture to the air or trying to reduce it. This becomes even trickier in spring and fall when moisture levels can fluctuate more frequently.

Increasing Humidity in Dry Seasons

Root veggies like potatoes, carrots, and turnips love a more humid environment. Typically, you want about 80-90% humidity for these kinds of crops. When the air gets too dry, they shrivel and lose freshness fast.

• **Add Open Containers of Water:** A very simple way to boost humidity is to place shallow trays or buckets of water in your cellar. The water will naturally evaporate and raise the humidity.
• **Sand or Damp Cloth Storage:** If you’re directly storing root vegetables, burying them in damp sand or wrapping them in moist cloths keeps them from drying out. Just be sure to check on them regularly to prevent mold.

Reducing Humidity in Wet Seasons

Too much humidity can cause mold or make things like onions and garlic spoil quickly. Let’s say a rainy fall spikes the, humidity—here’s what can help:

• **Use Charcoal or Kitty Litter:** It might sound odd, but placing a few trays with charcoal briquettes (without lighter fluid) or silica gel can help absorb excess moisture in the air.
• **Ventilation:** Just like temperature control, open up doors or ventilation grates when the humidity spikes, especially on dry days to let the extra moisture out.

In my cellar, I often catch myself balancing a mix of sand buckets and ventilation depending on the week! Trust me, Margaret, nobody gets it perfect all the time. You’ll probably adjust a few techniques as you go along too.

What to Store When: Season-Specific Choices

It helps to adjust what you store depending on the season. Knowing that your cellar will likely be cooler in the fall and early winter, and warmer in spring, guides the types of food you want to store.

Fall-Winter Storage

In the fall, you’re going to want to prioritize veggies that like cold, moist environments. These crops should be the first things you place in your cellar:

• Potatoes
• Carrots and Parsnips
• Turnips
• Beets
• Apples (provided they are separated from gases like ethylene that can spoil other produce)

If you’re seeing temperatures in the 32-40°F range in the fall transition, these items will stay fresh for months.

Spring-Summer Storage

Once spring hits and your cellar warms up, you’ll want to shift to items that can tolerate those higher temperatures, like:

• Onions
• Garlic
• Winter Squash
• Sweet potatoes (they need warmer, dryer conditions)

And Margaret, don’t forget that not everything has to sit in the cellar all year round! Use the changing seasons as a reminder to either preserve (through canning or drying) or rotate fresh items out so you’re never letting things linger too long.

Troubleshooting Common Issues

Here are a couple of common issues that you may run into, especially during season changes:

• **Frequent Freezing in Cold Winters:** If your winters are particularly brutal and your cellar dips below freezing often, try adding heat by placing insulated containers filled with boiling water inside. You could even bring a small camping heater down, but be cautious of items overheating. And Margaret, those thermal blankets again—they can really protect the vulnerable veggies.
• **Mold Growth During Uncertain Springs:** The combination of fluctuating humidity and warmer weather can invite mold to form on stored vegetables. If you catch it early, remove the affected vegetables, and use a vinegar solution (1 part vinegar, 3 parts water) to clean any shelves showing signs of mold growth. This helps keep it from spreading.

Final Thoughts…

Margaret, thanks so much for your question—it’s a great one because so many people struggle with their root cellars as the seasons shift. The key is balancing temperature and humidity as best you can and adapting to what your vegetables need as conditions change. You’ve already started on the right path, and a little practice season by season will make these transitions smoother over time.

Happy storing, Margaret!