In this week’s episode, we’re diving into the practical, historical, and rewarding art of building a root cellar for longterm food storage. After sharing how we stored up our winter provisions last week, many of you asked, "But how do you build a root cellar?" Today, we'll cover the basics of our construction process and look at alternative methods you can use, whether building inside or outside your home.

We'll start with a brief history of root cellars dating back to the 18th and 19th centuries, explaining why these structures became essential for survival in cold climates. Then, we’ll get handson and take you through a stepbystep guide to constructing a root cellar, highlighting the four critical elements for storing food effectively: insulation, humidity control, ventilation, and darkness.

We’ll also show you our unique setup, which includes some modern tweaks like insulation and ABS plastic vents for improved airflow, keeping the environment stable yearround. From our cedarlog structure to the ventilation system that keeps the air circulating, each detail is designed to maximize food preservation.

Finally, we’ll talk about some practical storage tips for fruits and vegetables, including how to layer produce without touching and the importance of “hardening off” potatoes before storage. Whether you’re interested in food security, selfsufficiency, or connecting with your food on a deeper level, this episode has something for everyone. Stick around to see how easy it can be to build your own root cellar – from a full structure to an inventive DIY option – and discover why we believe it’s one of the most valuable additions to any homestead.

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Featuring: Peter Kelly
Cinematography, Production & Editing: Catherine Wolfe
Music Courtesy Of: Richard Fortier and Al MacDonald
Mandolin instrumentals: Michael Righi
Violin music: Meghan Balogh

Book resource: "Root Cellaring Natural Cold Storage of Fruits and Vegetables" by Mike and Nancy Bubel

Thumbnail and description: Shane Kelly

Contact Us: [email protected]

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