Cellar supermarkets

In midwinter, supermarkets offer many kinds of fresh vegetables and fruits, trucked from across the continent or flown from around the world. A century or two ago, it took planning, ingenuity and hard work to keep fruits and vegetables on the winter dinner table.
Cellars then provided cold storage for potatoes, parsnips, turnips, rutabagas, onions, carrots, and squashes of all sorts, harvested in fall. Varieties of winter apples, picked in October, wouldn’t even taste their best until January or so. Other apples were milled into cider and kept in barrels for midwinter nips. Vegetables and fruits that wouldn’t keep in the cellar were “put up” in jars, and kept in the pantry.
Thus, throughout the winter, families could enjoy literally the fruits of their warmer- weather labors — and relax while doing it. —J.S.