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Blackwell Roots Farm
1243 Walbridge Road
Cabot VT 05647

802.563.2356

Farm : farm at blackwellroots.com
Lee Blackwell : leeb at blackwellroots.com
Ruth Richards : rgrichards at blackwellroots.com
Ruth Blackwell : rblackwell at blackwellroots.com

Click Here for Google Maps location and directions.

It can be a challenge to provide ideal storage conditions for each vegetable. But we believe the effort is worth the added food security provided by a full root cellar.  If you are storing quantities, strive for the ideal, knowing that the vegetables will endure some variation in temperature and humidity; they just won’t store as long.

Carrots, Parsnips, Beets, Celeriac, Daikon, Rutabaga, Cabbage: Very Cold and Very Moist 32-38 degrees and 90-98% humidity

Potatoes: Cold and Very Moist 40 degrees and 90 – 98% humidity in complete darkness

Onions: Cold and Dry 32-38 degrees and not over 75% humidity, dark

Squash, Garlic: Cool and Dry-55-60 degrees and 50 – 60% humidity

Apples: Very Cold and Very Moist, 32 degrees and 90 – 98% humidity. Apples need their own room as they emit ethelyne gas that causes other vegetables to mature rapidly. Apples freeze at 28 degrees.

On-farm Sale Days 2009! (Click for more information.)

Our family farm is located in Cabot, Vermont. We currently specialize in certified organic winter storage vegetables, and lacto-fermented foods (kimchi and sauerkraut). You are invited to come shop at our farm store on Sundays starting in early November (or call us any day-if we’re home, we’ll pack up produce for you) or visit us at the Montpelier Winter Farmers Market each first and third Saturday of the month, December through April. For more information on who we are and what we do, click here. Wwoofers see below.