Fresh Greens All Winter?

The crew at ICF have been busy harvesting abundant winter greens out of the tunnels. People often ask how the farm is able to supply fresh kale, spinach, lettuce, and herbs consistently through a Vermont winter. It’s hard to believe that the lettuce we harvested this week that just went through an 87°F high in mid-April, is from the same plant that survived the -15°F low in early February.

Our winter greens are grown in the four large tunnels that can be seen across the parking lot from the winter pick-up area. We transplant and direct seed the plants in October and November. The crops grow during the late fall months with the waning heat and sun of the season. From December to mid-February, the plants grow very little because there are cool temperatures and short days. By March, once the days are longer and brighter, the greens start to grow quickly, and we can get a second (or third!) harvest off the plants.  

 The tunnels are not actively heated. Instead, the tunnels are insulated by air filled between two layers of plastic. The types of winter greens we grow are all extremely hardy and can survive freezing temperatures. When it is going to be very cold, we cover the plants with a blanket made of thin material, called Reemay or row cover. This cover offers a few degrees of insulation and protection from the wind. 

Now, in April, the winter crops are at an all time growth spurt and the winter CSA tables are filled with a variety of greens. Winter growing in the Northeast is relatively new, and each season it is exciting to experiment with new crops and varieties to see what’s possible.

Shortly the tunnels will be turned over to tomato, cucumber, and pepper plants for the summer bounty, and summer greens will be grown in the open fields.

Contributed by Maya Bower, ICF staff since 2016.