Celeriac Hot Dip

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Beets are a good source of folic acid. We prepare them all ways – baked, steamed and raw.

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Ruby Perfection, our storage red cabbage, made beautiful 4-5 lb. heads.

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Carrots seem to like our limestone-buffered soils, growing quite large but remaining sweet and crisp. Bolero is a great storage carrot.

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Though it’s not a beautiful vegetable, celeriac is a localvore’s blessing, as it provides a wonderful celery flavor to soups in winter. It’s also delicious raw, grated into a salad.

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Miyashige traditional fall-harvest Daikon winter radish is crisp and of highest quality. Very tender for pickling and storage. Daikon is eaten with every meal in Japan and is known for its medicinal and anti-cancer qualities.

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Potato Leek Soup is a favorite of ours as virtually everything in it comes from our farm.

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Storage onions often keep well into May if stored correctly.

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These beautiful red onions are perfect in salads, salsa, or sauteed in your morning omelet. And they hold up well in storage.

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We’ve dug some of our parsnips this fall – they’re sweet and delicious!  The rest will stay in the ground until April.

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Sunny yellow potato from Germany boasts a smooth, creamy texture and exceptional flavor. Suitable for roasting or frying.

Red Gold

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Rosy red skin covers a yellow flesh. Mildly dry potato is perfect boiled, fried or mashed.

Butte

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A russet baker with flaky white interior and crusty peel when baked. Good for mashing and frying, too.

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Sunshine Kabocha has bright orange flesh that cooks up sweet and smooth.  Buttercup has the classic grey button on the bottom, and sweetens with storage. Butternut is the familiar tan, cylindrical variety. Happy pie-making.

802.563.2356

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

Our family farm is located in Cabot, Vermont. We grow certified organic winter storage vegetables, and make kimchi and sauerkraut. You can find us at the Montpelier Winter Farmers Market first and third Saturdays of the month, December through April. For more information on who we are and what we do, click here.

We’ve been here on Walbridge Road since 1983. We specialize in certified organic winter storage vegetables and lacto-fermented foods.  Our  goals are to provide a well balanced nutritious diet to our local community throughout the winter, to help re-localize agriculture in ways appropriate to our Northern Vermont climate using a minimum of fossil fuels, to build topsoil and diversity, and to strengthen communities of all types.

We welcome inquiries about seasonal help from WOOFERS (wwoof.org) and folks seeking internships.

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Lacto-fermentation is one of the oldest and healthiest means of food preservation. Lacto-fermented foods retain all their natural plant ingredients while improving in quality, taste and aroma.Our Certified Organic Kimchi is made in a traditional manner from vegetables grown on our farm : Green cabbage, Napa cabbage, bok choi, leeks, carrots, daikon, garlic, red pepper, and organic ginger. The vegetables are picked, washed, chopped, mixed with a small amount of high-mineral Celtic Sea Salt, and lightly pounded. The salt and pounding extract the vegetable juices. No water is added. Yum.Kimchi is loaded with living, healthful, naturally occuring flora (lactobacilli) similar to those found in yogurt, pickles, and sourdough breads. Eating fermented foods rich in lactobacilli strengthens immune systems thrown out of balance by antibiotics, stress, disease, and exposure to toxins. Studies indicate that consistent levels of lactobacilli in the intestinal flora may lower cholesterol and blood pressure, prevent colon cancer and inflammation, improve mineral absorption, and aid digestion. Kimchi is also rich in vitamins A, C, B1, B2, calcium, and iron. Good winter food.

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