Root Cellar Diary 9: Rotting Stuff

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February 21, 2012 at 10:40 am

I didn’t know squash could become rotten so fast

(Things are not going well in the root cellar. See how I got to this point with previous diaries here.)


Fetid water, courtesy David Hammond

Fetid water, courtesy David Hammond

I’m not sure if this is a related problem, but I notice that the pot of water I put in the sink in my root cellar has turned fetid. Perhaps there’s evil bacteria floating in the air that results in accelerated rotting of produce.

Rotten squash, courtesy David Hammond

Rotten squash, courtesy David Hammond

I’ve got a bunch of stuff rotting in my root cellar, like squash.

Honestly, I didn’t know squash could become rotten so fast. I swear, we’ve had squash sitting in our kitchen window that seemed to last all winter.

The squash in our root cellar, on the other hand, has been rotting away for awhile.

Not sure what I’m doing wrong, but the good thing about squash is, you can cut off the bad part and still have a fair amount of decent squash that’s still edible.

I’m not sure if this is a related problem, but I notice that the pot of water I put in the sink in my root cellar has turned fetid. Perhaps there’s evil bacteria floating in the air that results in accelerated rotting of produce.

Any way, if for no other reason than aesthetic, I cleaned out the water pot and refilled it, though I’m not entirely sure that will solve the mystery of the rotting root cellar food.

David Hammond talks about food every Wednesday in the Wednesday Journal and Chicago Sun-Times and regularly on Oakpark.com and WBEZ, 91.5FM.  You can also find him often on LTHForum, a food site he helped found and where he still works diligently as a Lead Moderator.

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