Thanks so much for the info! I will be storing squash, onions, sweet potatoes, potatoes, turnips, carrots and parsnips. Possibly in two different areas. No dairy for the moment! I would like it to be as passive as possible and I am concerned about condensation in my ventilation system and therefore growth of bacteria and mold! I am counting on the ventilation pipe underground to cool and warm air as needed but I am unsure of how to maintain a relatively constant temperature (here winter can go down to 25 and summer up to 30). How exactly do you know 20-30 feet would be sufficient to temper the air? Thermal mass calculation??
