By Miche Genest
Miche here. In late October my household of two took delivery of a 35 lb box of local carrots, cabbage, beets and potatoes, part of a fundraiser for a local school. It was not an overwhelming amount, but it did bring up again one of our failures when we built our house in Whitehorse. We forgot to include a cold room.
The family home in downtown Toronto, where I grew up, had a cold room. It was a dank, dark, spidery kind of place, and it was, on one occasion, the lair of a roast beef dinner, stored temporarily during a power outage and then forgotten. The roast beef, peeled potatoes and sliced onions transformed over time into an awe-inspiring, slime-covered monster. (We brought our friends to see it until my mother found out. As I recall she threw the dinner away, roasting pan and all.)
But though not altogether welcoming the cold room did what it was supposed to do—it kept whole, unpeeled, raw root vegetables cool enough for long-term storage.
Now, in present-day Whitehorse, my household doesn’t stockpile local root vegetables because we don’t have a cold space, apart from the fridge. Instead, we freeze, can, pickle, ferment, and go to the store to buy root vegetables that someone else has stored. Freezing, salting, drying, smoking, fermenting and canning are all technologies key to the long-term storage of food.
But only cold storage preserves the vegetable raw, so you can eat a crunchy, home-grown carrot in January or grate a local beet into your coleslaw in mid-March.
Over the next while here at First We Eat, we’ll be exploring food storage ideas from across the north. Tell us: how do you keep your vegetables over the winter? Do you have a root cellar? Do you cover your carrots in sand? Do you wash them first or not? What do you do about cabbage?
In the meantime, I see a lot of kimchi in my future.