Julia Winter wrote:I have a Desert King fig tree, and the figs are HUGE, with green skin and red insides and a fair amount of bland white pith in between. I cut the figs in half, peel and remove most of the pith, and lay them out on a cookie sheet. Then I roast them in the oven on convection bake. They shrink quite a bit and get brown on the undersides plus bits of the tops. I then load them into containers for freezing or just in the fridge.
Roasted figs are great on a pizza with goat cheese! Or, wrapped in thinly sliced ham, or some other way. Anyway, roasting is a different flavor profile, I recommend it.
Abraham Palma wrote:"I would suggest to place stairs inside the cellar. This way the cool air near the ground doesn't leave the room every time you open the door.
Also, the higher the building, the more stratification you get, with warmer air near the ceiling, cooler air in the ground. To encourage stratification, use shelves made out of isolating materials (not metal) and drawer-like stands (hold temperature better whenever you open the door).
Since your roof is not exposed to sun, you only have to worry about outdoors temperature for isolation. You didn't say where you live, but if your cool/hot cycle is fast (guaranteed cool summer nights), then you don't need to add isolation to the walls, provided they are thick enough. You may add the extra insulation layer later if you think you need it.
Do you plan on using an insulated/airtight door? If so, maybe look for one with a small glazed area, so you get some dim light inside, saving the electric installation, wished you to close the door while browsing for your stuff. Torchlights/candles can be used at night.
Carl Nystrom wrote:What is the soil type you are working in? I think your plan sounds good - you are suggesting doing a cut-and-cover method with drainage "to daylight" which is great. When building things underground, water intrusion is an issue. If you are at the toe of a slope, there will be more water than if you were higher up. How much area there is upslope, how much rainfall you get, how fast your soil drains, and how deep the water table is will all be important to know.
Lori Ziemba wrote:Specifically, I'm interested in how people in Greece, Italy, etc. grew tradtitional crops like olives, grapes, carob, chestnuts, pomegranites, figs without irrigation in the summer. Or did they rely on irrigation? I'm having a hard time imagining they had the resources to irrigate large orchards, vinyards, etc.
Anyone have knowledge of this?