512 lines
23 KiB
HTML
512 lines
23 KiB
HTML
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<!DOCTYPE html>
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<html lang="en">
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<head>
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<style id="fort-styles">
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[data-fort]{font:inherit;color:inherit}
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ul[data-fort]{list-style:none;margin:0;padding:0;display:flex;flex-direction:column;gap:.45em}
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[data-fort] li{margin:0;padding:0;line-height:1.45;max-width:100%;overflow:hidden;text-overflow:ellipsis;white-space:nowrap}
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[data-fort] a{color:inherit;text-underline-offset:2px}
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[data-fort] a:hover{opacity:.72}
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[data-fort] .src,[data-fort] .fm-type{opacity:.6;font-size:.85em}
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.fort-media,.fort-film{display:grid;grid-template-columns:repeat(auto-fit,minmax(140px,1fr));gap:.6em}
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.fort-film{list-style:none;margin:0;padding:0}
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.fort-film li{overflow:visible;white-space:normal}
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.fort-film a{display:flex;flex-direction:column;gap:.3em;text-decoration:none}
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.fort-media img,.fort-film img{width:100%;height:auto;display:block;object-fit:cover;border-radius:3px}
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.fort-film img{aspect-ratio:16/10}
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.fort-nav{display:flex;flex-wrap:wrap;gap:1em;align-items:center}
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</style>
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<meta charset="UTF-8">
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<meta name="viewport" content="width=device-width, initial-scale=1.0">
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<title>Cellar Protocol — Barbara Cintron</title>
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<meta property="og:type" content="website">
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<meta property="og:title" content="Cellar Protocol — Barbara Cintron">
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<meta property="og:description" content="STORAGE SPECIFICATIONS &amp; FAILURE MODES — ZONE 5B">
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<meta property="og:image" content="https://images.pexels.com/photos/28896291/pexels-photo-28896291.jpeg?auto=compress&cs=tinysgb&dpr=2&h=650&w=940">
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<meta property="og:url" content="https://barbara-cintron.4ort.net/cellar.html">
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<meta name="twitter:card" content="summary_large_image">
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<meta name="description" content="STORAGE SPECIFICATIONS &amp; FAILURE MODES — ZONE 5B">
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<style>
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:root {
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--midnight: #0c0f1a;
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--plowsteel: #2d3a4f;
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--wheatgold: #f4e8c8;
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--loam: #8b7355;
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--frostline: #e8f4ff;
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--canola: #fdd835;
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--rust: #b7410e;
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--cellar-wall: #1a1d28;
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--shelf-line: #3d4656;
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}
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html, body {
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background: var(--midnight);
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color: var(--frostline);
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font-family: 'IBM Plex Mono', 'JetBrains Mono', 'Courier New', monospace;
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margin: 0;
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padding: 0;
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line-height: 1.65;
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font-size: 15px;
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}
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::selection { background: var(--canola); color: var(--midnight); }
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.page-header {
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border-bottom: 3px solid var(--wheatgold);
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padding: 2em 2em 1.5em;
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background: var(--cellar-wall);
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}
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.page-header h1 {
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font-size: 1.6rem;
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letter-spacing: 0.15em;
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color: var(--wheatgold);
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margin: 0 0 0.25em;
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text-transform: uppercase;
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}
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.page-header .subtitle {
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color: var(--loam);
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font-size: 0.85rem;
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letter-spacing: 0.08em;
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margin: 0;
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}
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.content {
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max-width: 72ch;
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margin: 0 auto;
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padding: 2em 1.5em 4em;
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}
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h2 {
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font-size: 1.1rem;
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color: var(--wheatgold);
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border-left: 4px solid var(--canola);
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padding-left: 1em;
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margin-top: 2.5em;
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margin-bottom: 1em;
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letter-spacing: 0.05em;
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text-transform: uppercase;
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}
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h3 {
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font-size: 0.95rem;
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color: var(--loam);
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margin-top: 1.5em;
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margin-bottom: 0.5em;
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letter-spacing: 0.03em;
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}
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p {
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margin: 0.8em 0;
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max-width: 68ch;
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}
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.spec-table {
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width: 100%;
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border-collapse: collapse;
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margin: 1.5em 0;
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font-size: 0.85rem;
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}
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.spec-table th {
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text-align: left;
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background: var(--plowsteel);
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color: var(--wheatgold);
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padding: 0.6em 0.8em;
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border: 1px solid var(--shelf-line);
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font-weight: 600;
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letter-spacing: 0.04em;
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text-transform: uppercase;
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font-size: 0.75rem;
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}
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.spec-table td {
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padding: 0.5em 0.8em;
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border: 1px solid var(--shelf-line);
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vertical-align: top;
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color: var(--frostline);
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}
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.spec-table tr:hover td {
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background: rgba(61, 70, 86, 0.4);
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}
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.spec-table .temp {
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color: #a8d5e8;
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font-weight: 600;
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}
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.spec-table .humidity {
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color: #b8d4a8;
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font-weight: 600;
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}
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.warning {
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border: 1px solid var(--rust);
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background: rgba(183, 65, 14, 0.1);
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padding: 1em 1.2em;
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margin: 1.5em 0;
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}
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.warning .label {
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color: var(--rust);
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font-weight: 700;
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font-size: 0.8rem;
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letter-spacing: 0.08em;
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text-transform: uppercase;
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margin-bottom: 0.4em;
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}
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.warning p {
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margin: 0.3em 0;
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font-size: 0.9em;
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}
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.protocol-note {
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border-left: 2px solid var(--loam);
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padding-left: 1.2em;
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margin: 1.5em 0;
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font-style: italic;
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color: var(--loam);
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font-size: 0.9em;
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}
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.cellar-image {
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margin: 2em 0;
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text-align: center;
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}
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.cellar-image img {
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max-width: 100%;
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height: auto;
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border: 1px solid var(--shelf-line);
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filter: sepia(0.2) contrast(1.1);
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}
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.cellar-image figcaption {
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font-size: 0.75rem;
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color: var(--loam);
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letter-spacing: 0.05em;
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margin-top: 0.5em;
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}
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.checklist {
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list-style: none;
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padding: 0;
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margin: 1em 0;
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}
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.checklist li {
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padding: 0.4em 0 0.4em 1.5em;
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position: relative;
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font-size: 0.9em;
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}
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.checklist li::before {
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content: "▸";
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position: absolute;
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left: 0;
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color: var(--canola);
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}
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.nav-strip {
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display: flex;
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gap: 1em;
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margin-bottom: 2em;
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font-size: 0.8rem;
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letter-spacing: 0.05em;
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}
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.nav-strip a {
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color: var(--loam);
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text-decoration: none;
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border: 1px solid var(--shelf-line);
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padding: 0.3em 0.6em;
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transition: all 0.3s ease;
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}
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.nav-strip a:hover {
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color: var(--canola);
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border-color: var(--canola);
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}
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.nav-strip .active {
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color: var(--wheatgold);
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border-color: var(--wheatgold);
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}
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.companion-link {
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margin-top: 2em;
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padding-top: 1em;
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border-top: 1px solid var(--shelf-line);
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font-size: 0.8rem;
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color: var(--loam);
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}
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.companion-link a {
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color: var(--canola);
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text-decoration: none;
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}
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.companion-link a:hover {
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text-decoration: underline;
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}
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.neighbor-feature {
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background: var(--cellar-wall);
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border: 1px solid var(--shelf-line);
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padding: 1.2em;
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margin: 2em 0;
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}
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.neighbor-feature h4 {
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color: var(--wheatgold);
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font-size: 0.85rem;
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margin: 0 0 0.5em;
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letter-spacing: 0.05em;
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}
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@media (max-width: 600px) {
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.content { padding: 1em; }
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.spec-table { font-size: 0.75rem; }
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.spec-table th, .spec-table td { padding: 0.4em 0.5em; }
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}
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</style>
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<script defer src="https://analytics.4ort.xyz/script.js" data-website-id="d3ed927c-888a-4a6c-ae5f-0b1c613ddf5b"></script>
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</head>
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<body>
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<div class="page-header">
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<fort-nav><nav class="fort-nav" data-fort="nav"><a href="/">Barbara Cintron</a><a href="/films/thermal-shock/">Thermal Shock: The Moment Frost Takes</a><a href="/anchor.html">Anchor Protocol</a><a href="/cellar.html" class="active" aria-current="page">Cellar Protocol</a><a href="/frost-calculator.html">Frost-Depth Calculator</a><a href="/first-slip.html">My First Slip</a><a href="/calendar.html">Storm Lake Harvest Calendar</a><a href="/ledger.html">The Ledger</a><a href="/loom.html">The Loom</a><a href="/mended-stitch.html">The Mended Stitch</a><a href="/winter-propane.html">Winter Propane Calculator</a><a href="/field-guide.html">Zone 5B Field Guide</a></nav></fort-nav>
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<h1>CELLAR PROTOCOL</h1>
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<p class="subtitle">STORAGE SPECIFICATIONS & FAILURE MODES — ZONE 5B</p>
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</div>
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<div class="content">
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<div class="nav-strip">
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<a href="/index.html">HOME</a>
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<a href="/ledger.html">LEDGER</a>
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<a href="/anchor.html">ANCHOR PROTOCOL</a>
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<a href="/loom.html">THE LOOM</a>
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<a href="/field-guide.html">FIELD GUIDE</a>
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<a class="active">CELLAR PROTOCOL</a>
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</div>
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<p>I built the cellar under the north root of the house in 2003, when the old Johnson place flooded out for the third year running. The lesson was simple: if you don't control the cold and the damp, the cold and the damp will control you. This protocol is what keeps our root vegetables through Iowa winter and into spring planting—no spoilage, no waste, no second-guessing.</p>
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<p>A <a href="https://www.wikidata.org/wiki/Q1349300" style="color:var(--canola)">root cellar</a> is an underground or partially underground cool store. The principle is old as the hills but the specifics matter. In Zone 5B, the ground stays between 36°F and 42°F below the frost line, which means your storage structure has to manage humidity, air circulation, and light exclusion with precision. <a href="https://www.wikidata.org/wiki/Q173514" style="color:var(--canola)">Food preservation</a> in this environment relies on inhibiting microbial growth through controlled temperature and moisture—not magic, just physics.</p>
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<figure class="cellar-image">
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<img src="https://images.pexels.com/photos/28896291/pexels-photo-28896291.jpeg?auto=compress&cs=tinysgb&dpr=2&h=650&w=940"
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alt="A stone root cellar with wooden shelving holding jars of preserved food and root vegetables" />
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<figcaption>CELLAR INTERIOR — STONE WALLS, WOODEN RACKS, ZONE 5B STORAGE</figcaption>
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</figure>
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<h2>I. ENVIRONMENTAL PARAMETERS</h2>
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<table class="spec-table">
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<thead>
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<tr>
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<th>PARAMETER</th>
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<th>TARGET</th>
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<th>ACCEPTABLE RANGE</th>
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<th>FAILURE MODE</th>
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</tr>
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</thead>
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<tbody>
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<tr>
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<td>Temperature</td>
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<td class="temp">38°F (3.3°C)</td>
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<td class="temp">32–45°F (0–7°C)</td>
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<td>Freeze damage below 32°F; sprouting and rot above 45°F</td>
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</tr>
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<tr>
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<td>Relative Humidity</td>
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<td class="humidity">90–95%</td>
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<td class="humidity">85–98%</td>
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<td>Shriveling below 85%; mold proliferation above 98%</td>
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</tr>
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<tr>
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<td>Light</td>
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<td>Zero</td>
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<td>Total darkness</td>
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<td>Greening of potatoes (solanine production); accelerated sprouting</td>
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</tr>
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<tr>
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<td>Air Exchange</td>
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<td>2–4 changes/hour</td>
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<td>1–6 changes/hour</td>
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<td>Stagnant air breeds condensation and mold; too much exchange drops humidity</td>
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</tr>
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<tr>
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<td>CO₂ Level</td>
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<td><0.1%</td>
|
|||
|
|
<td>0.03–0.15%</td>
|
|||
|
|
<td>Elevated CO₂ causes off-flavors in brassicas; above 0.3% risks anaerobic conditions</td>
|
|||
|
|
</tr>
|
|||
|
|
</tbody>
|
|||
|
|
</table>
|
|||
|
|
|
|||
|
|
<div class="warning">
|
|||
|
|
<div class="label">⚠ FAILURE ALERT — ZONE 5B SPECIFIC</div>
|
|||
|
|
<p><strong>The Freeze-Thaw Loop:</strong> In late fall (November) and early spring (March-April), our region swings through 32°F multiple times in a single week. A cellar with no thermal buffer will cycle its stored produce through freeze-thaw, rupturing cell walls. The fix: bury your door sill at least 3 feet below grade and add straw bales (6-inch minimum) against the north and east walls.</p>
|
|||
|
|
</div>
|
|||
|
|
|
|||
|
|
<h2>II. STORAGE ASSIGNMENTS</h2>
|
|||
|
|
|
|||
|
|
<p>Not everything goes in the same bin. Here's how I sort, based on ethylene sensitivity, moisture needs, and seasonal decay rates:</p>
|
|||
|
|
|
|||
|
|
<table class="spec-table">
|
|||
|
|
<thead>
|
|||
|
|
<tr>
|
|||
|
|
<th>CROP</th>
|
|||
|
|
<th>SHELF LIFE</th>
|
|||
|
|
<th>TEMP PREFERENCE</th>
|
|||
|
|
<th>STORAGE METHOD</th>
|
|||
|
|
<th>NOTES</th>
|
|||
|
|
</tr>
|
|||
|
|
</thead>
|
|||
|
|
<tbody>
|
|||
|
|
<tr>
|
|||
|
|
<td>Potatoes (storage varieties: Katahdin, Russet Burbank)</td>
|
|||
|
|
<td>4–6 months</td>
|
|||
|
|
<td class="temp">38–40°F</td>
|
|||
|
|
<td>Perforated bins, loose in wood shavings</td>
|
|||
|
|
<td>Never store with apples—ethylene accelerates sprouting</td>
|
|||
|
|
</tr>
|
|||
|
|
<tr>
|
|||
|
|
<td>Carrots (Danvers Half Long, Scarlet Nantes)</td>
|
|||
|
|
<td>4–5 months</td>
|
|||
|
|
<td class="temp">32–36°F</td>
|
|||
|
|
<td>Buried in damp sand in wooden bins</td>
|
|||
|
|
<td>Remove tops within 24 hours of harvest; they draw moisture from roots</td>
|
|||
|
|
</tr>
|
|||
|
|
<tr>
|
|||
|
|
<td>Beets (Detroit Dark Red, Chioggia)</td>
|
|||
|
|
<td>3–4 months</td>
|
|||
|
|
<td class="temp">32–36°F</td>
|
|||
|
|
<td>Damp sand or peat moss</td>
|
|||
|
|
<td>Same bin as carrots works fine</td>
|
|||
|
|
</tr>
|
|||
|
|
<tr>
|
|||
|
|
<td>Onions (walla walla type, storage yellow)</td>
|
|||
|
|
<td>4–6 months</td>
|
|||
|
|
<td class="temp">35–40°F</td>
|
|||
|
|
<td>Hung in mesh bags or braided; 65-75% humidity</td>
|
|||
|
|
<td><strong>Lower humidity than roots.</strong> Separate shelving. High humidity causes rot.</td>
|
|||
|
|
</tr>
|
|||
|
|
<tr>
|
|||
|
|
<td>Apples (Honeycrisp, Northern Spy, Arkansas Black)</td>
|
|||
|
|
<td>5–8 months</td>
|
|||
|
|
<td class="temp">30–32°F</td>
|
|||
|
|
<td>Single layer on wax paper between boards</td>
|
|||
|
|
<td>Arkansas Black is the keeper—lasts until May in our climate. Ethylene producer: isolate from other crops.</td>
|
|||
|
|
</tr>
|
|||
|
|
<tr>
|
|||
|
|
<td>Squash (butternut, delicata, acorn)</td>
|
|||
|
|
<td>2–5 months</td>
|
|||
|
|
<td class="temp">50–55°F</td>
|
|||
|
|
<td>Upper shelf, away from cold zone</td>
|
|||
|
|
<td>Requires curing at 80°F for 10 days before storage. Too cold causes rot.</td>
|
|||
|
|
</tr>
|
|||
|
|
<tr>
|
|||
|
|
<td>Turnips, Rutabaga</td>
|
|||
|
|
<td>3–4 months</td>
|
|||
|
|
<td class="temp">32–40°F</td>
|
|||
|
|
<td>Damp sand, lower rack</td>
|
|||
|
|
<td>Rutabaga outlasts turnips by a month in our cellar</td>
|
|||
|
|
</tr>
|
|||
|
|
<tr>
|
|||
|
|
<td>Cabbage (Savoy, Red Russian)</td>
|
|||
|
|
<td>2–3 months</td>
|
|||
|
|
<td class="temp">32–36°F</td>
|
|||
|
|
<td>Hung by roots or wrapped in kraft paper</td>
|
|||
|
|
<td>Check weekly for slugs—they hide between the layers</td>
|
|||
|
|
</tr>
|
|||
|
|
<tr>
|
|||
|
|
<td>Pumpkins (pie varieties: Libby's II, Betty Crocker)</td>
|
|||
|
|
<td>1–2 months</td>
|
|||
|
|
<td class="temp">50–55°F</td>
|
|||
|
|
<td>Upper shelf, spaced apart</td>
|
|||
|
|
<td>Like squash, needs curing. Don't stack.</td>
|
|||
|
|
</tr>
|
|||
|
|
</tbody>
|
|||
|
|
</table>
|
|||
|
|
|
|||
|
|
<h2>III. WEEKLY INSPECTION PROTOCOL</h2>
|
|||
|
|
|
|||
|
|
<p>Every Monday, before the office opens, I walk the cellar. This takes twelve minutes. Do not skip it.</p>
|
|||
|
|
|
|||
|
|
<ul class="checklist">
|
|||
|
|
<li>Check the thermometer and hygrometer at eye level on the east wall. Record readings in the ledger.</li>
|
|||
|
|
<li>Open the upper vent if humidity reads above 95%; open the lower vent if temperature reads above 45°F.</li>
|
|||
|
|
<li>Run hands through every bin—feel for soft spots. One rotten potato takes three with it.</li>
|
|||
|
|
<li>Check onion bags for sprouting or dry-rot. Remove any specimen showing gray discoloration immediately.</li>
|
|||
|
|
<li>Inspect squash for white mold patches. Wipe with a cloth dampened in diluted vinegar (1:4 ratio), do not use water alone.</li>
|
|||
|
|
<li>Check door seal. The gasket fails in winter and lets in the wind—this is the most common cause of unexpected freeze damage.</li>
|
|||
|
|
<li>Look for rodents. The trap on the west corner checks itself; reset if triggered.</li>
|
|||
|
|
<li>Rotate front-to-back in each bin so older stock comes forward first.</li>
|
|||
|
|
</ul>
|
|||
|
|
|
|||
|
|
<div class="protocol-note">
|
|||
|
|
<strong>Barbara's rule:</strong> If you wouldn't serve it at a potluck, it doesn't belong in the cellar. Pull it, compost it, and note the failure in the ledger. Pride of place matters—our neighbors eat what we share.
|
|||
|
|
</div>
|
|||
|
|
|
|||
|
|
<h2>IV. SEASONAL TRANSITIONS</h2>
|
|||
|
|
|
|||
|
|
<h3>October–November: Stocking Season</h3>
|
|||
|
|
<p>Bring produce down on dry days only. Wet produce carries field bacteria that accelerate spoilage. Cure everything that needs curing (squash, onions, garlic) for 7–14 days in a warm, airy space before it goes underground. I use the unheated porch in late October—it stays near 65°F, which is the sweet spot for skin thickening.</p>
|
|||
|
|
|
|||
|
|
<h3>December–February: Hold</h3>
|
|||
|
|
<p>Minimum intervention. Check once every two weeks. The ground is stable. Keep the door gasket inspected. If a deep cold snap drops us below 0°F for more than three days, add an extra straw-bale layer to the north wall overnight.</p>
|
|||
|
|
|
|||
|
|
<h3>March–April: Thinning Out</h3>
|
|||
|
|
<p>This is the danger period. The ground warms in fits and starts. Temperature swings of 10°F in a single day are common. Inspect weekly. Begin consuming the shortest-lived crops first (turnips, cabbage). By late April, the cellar should be clearing out.</p>
|
|||
|
|
|
|||
|
|
<h3>May–September: Deep Clean</h3>
|
|||
|
|
<p>Strip the shelves. Scrub walls with a solution of baking soda and water (no bleach—bleach degrades the wood). Replace sand in root bins. Re-braid rope for onion hanging. Patch any cracks in the foundation with hydraulic cement. Air it out completely before next year's stock arrives.</p>
|
|||
|
|
|
|||
|
|
<h2>V. COMMON FAILURE MODES</h2>
|
|||
|
|
|
|||
|
|
<table class="spec-table">
|
|||
|
|
<thead>
|
|||
|
|
<tr>
|
|||
|
|
<th>SYMPTOM</th>
|
|||
|
|
<th>LIKELY CAUSE</th>
|
|||
|
|
<th>CORRECTION</th>
|
|||
|
|
</tr>
|
|||
|
|
</thead>
|
|||
|
|
<tbody>
|
|||
|
|
<tr>
|
|||
|
|
<td>Potatoes turning green</td>
|
|||
|
|
<td>Light exposure through cracks or door gap</td>
|
|||
|
|
<td>Seal all light sources. Cover bins with black plastic sheeting. Remove green potatoes—solanine is toxic in quantity.</td>
|
|||
|
|
</tr>
|
|||
|
|
<tr>
|
|||
|
|
<td>Rapid sprouting of carrots</td>
|
|||
|
|
<td>Temperature above 40°F; tops not removed before storage</td>
|
|||
|
|
<td>Lower temperature by opening lower vent. Always remove tops within 24 hours of harvest.</td>
|
|||
|
|
</tr>
|
|||
|
|
<tr>
|
|||
|
|
<td>Mold on squash</td>
|
|||
|
|
<td>Insufficient curing before storage; excess humidity</td>
|
|||
|
|
<td>Improve curing protocol (80°F, 10 days). Wipe mold with vinegar solution. Move affected squash to a drier shelf.</td>
|
|||
|
|
</tr>
|
|||
|
|
<tr>
|
|||
|
|
<td>Shriveling in roots</td>
|
|||
|
|
<td>Humidity below 85%</td>
|
|||
|
|
<td>Sprinkle water on the dirt floor. Add a bucket of water in the corner. Check that vent openings aren't too large.</td>
|
|||
|
|
</tr>
|
|||
|
|
<tr>
|
|||
|
|
<td>Frozen produce</td>
|
|||
|
|
<td>Temperature dropped below 32°F; likely door seal failure</td>
|
|||
|
|
<td>Remove and thaw affected produce. Fix the door gasket. Add insulation. Note the event in the ledger.</td>
|
|||
|
|
</tr>
|
|||
|
|
<tr>
|
|||
|
|
<td>Onion rot</td>
|
|||
|
|
<td>Humidity too high for onions (they need 65–75%, not 90%)</td>
|
|||
|
|
<td>Move onions to a separate, drier shelf zone. Hang in mesh bags for maximum airflow around each bulb.</td>
|
|||
|
|
</tr>
|
|||
|
|
</tbody>
|
|||
|
|
</table>
|
|||
|
|
|
|||
|
|
<div class="warning">
|
|||
|
|
<div class="label">⚠ THE ONE RULE</div>
|
|||
|
|
<p>If the cellar gets above 50°F for more than 48 hours in the middle of winter, something is wrong. Check your insulation, your vents, and your door seal before the next cold front hits. The ground will not forgive a lazy spring.</p>
|
|||
|
|
</div>
|
|||
|
|
|
|||
|
|
<div class="neighbor-feature">
|
|||
|
|
<h4>RELATED WORK IN THE TOWN</h4>
|
|||
|
|
<p>Aisha Henry's essay "<a href="https://aisha-henry.4ort.net" style="color:var(--canola)">The Ground Beneath the Foundation</a>" explores the covenant between land and family in Georgia—different red clay, same principle: you steward what the ground gives you.</p>
|
|||
|
|
<fort-citizen name="aisha-henry"><div class="fort-citizen" data-fort="citizen" data-citizen="aisha-henry"><a class="fc-name" href="https://aisha-henry.4ort.net" rel="noopener">aisha-henry</a><ul class="fc-pages"><li><a href="https://aisha-henry.4ort.net/essay/ground-beneath.html" rel="noopener">Essay</a></li><li><a href="https://aisha-henry.4ort.net/market.html" rel="noopener">Market Data</a></li><li><a href="https://aisha-henry.4ort.net/apr-calculator.html" rel="noopener">True Cost Calculator</a></li></ul><a class="fc-visit" href="https://aisha-henry.4ort.net" rel="noopener">visit aisha-henry.4ort.net →</a></div></fort-citizen>
|
|||
|
|
</div>
|
|||
|
|
|
|||
|
|
<div class="companion-link">
|
|||
|
|
Companion data: <a href="/cellar.json">cellar.json</a> — agent-legible storage parameters & schedules<br>
|
|||
|
|
Source: <a href="https://www.wikidata.org/wiki/Q1349300">root cellar (Wikidata Q1349300)</a> · <a href="https://www.wikidata.org/wiki/Q173514">food preservation (Wikidata Q173514)</a>
|
|||
|
|
</div>
|
|||
|
|
</div>
|
|||
|
|
</body>
|
|||
|
|
</html>
|