We currently use the "dry side" of our basement as a root cellar. This side of the basement includes a window, that we use in fall, before temperatures drop, to ventilate and facilitate airflow. We store our vegetables in wire racks... again allow airflow. Late in winter (around now) we need to start cooking our squash and eating or freezing, as some varieties will not hold until spring in our space.
This year, we are storing several hundred potatoes, several hundred onions, dozens of butternut and delicata squash, and a few spaghetti squash. We also have a few dozen heads of garlic. Of these, the butternut are the only item that are beginning to deteriorate, so we have been using those first. These days, on our table you will find generous servings of squash soup, cornbread with squash puree as an ingredient, and roasted squash as a frequent side dish.
We are planning to add a more traditional root cellar to the farm, perhaps this spring. I will be chronicling the progress of that project.
These photos are excerpted from my recently published book, Cultivating Success: In the Garden.