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1. Enough ice jugs; one full pallet (6 jugs) will keep 9 tiles of floor area cool all year round (more if the room has mountain roof). Make sure all the jugs are 100% full, or they will be less effective.
2. No heat flow into the room. So no torches or other fire sources (windows are fine, they don't affect temperature), and no vents or openings to the exterior or to other rooms.
If your freezer is OK through spring but melts in summer, most likely you don't have enough ice jugs for the size of your room.
13x10 is 130 tiles. If it's not in a mountain, you'll need 14.5 pallets of ice jugs, so say 15 for simplicity. They don't need to be spread out; the temperature is calculated based on the room as a whole, the position doesn't matter.
*9 tiles cold. Calculation is 1 jug per 1.5 tiles
so the pallet tile plus 8 for food then. nice. guess i was erroring on the safe side.
It's very much about getting what you need each winter, as opposed to Rimworld, where the strategy is to stockpile food indefinitely.
You pretty much need a freezer if you want to use the cooking pot or any of the fancy stews over the winter, since most veg won't last until the winter freeze except for the last fall harvest. Farming the vegetable crops gets very micromanage-y and kind of not worth it if you don't have a way to store them long-term.
(of cause it would be the last harvest before winter but in theory mushrooms have a spoilage timer of 4 days. so fall 7 is good enough to start gathering the winter supply. and its not too late in my opinon)
but you would need more planning. i like Lockfågel, Paradoxriddaren's approch. just need some time to try it. ^^
It would prevent a high days of food count. but it would be historically more accurat ^^
That explains it. I generally save my vegetable harvests for the end of autumn. It's only oats and hay I harvest multiple times per year. My folk have seasonal diets:
Spring: Mostly eel and brose, some dried meats.
Summer: Mixture of eel, meat, and berries.
Autumn: Meat and some brose.
Winter: Stew and brose, supplemented by dried meats if we have a surplus that year.