Root cellaring

The old ways are new again

By Culinate staff

November 10, 2008

For anyone watching her budget and trying to make wise food choices, a pantry is one thing, but a root cellar — now that’s where it’s at. Culinate blogger Harriet Fasenfest was among those featured in a New York Times piece on root cellaring this past week. Among the bits of advice offered for would-be squirrels was this by Anna Barnes of Champagne, Illinois: “Squash hung in a pair of knotted pantyhose stay unspoiled longer than others.” (One of us tried this over the weekend and is looking forward to a fall of unspoiled squash.)