Today, people want locally grown, organic food more than ever before. And that demand for fresh produce is year round – not just in the spring and summer months. Which makes us wonder – how much food can we grow at home when the temperatures outside drop below freezing?
For many home growers, vegetable gardening comes to a screeching halt when winter arrives. Cold temperatures and shorter days seem to make it difficult to grow things through the winter months. But our desire for fresh-from-the-garden produce doesn’t stop and in fact, we want – and need – it more than ever! Luckily for us, it is possible to grow food organically with some simple techniques in the dead of winter. All it just takes is a little know how.
In this episode, we learn the tricks and advantages of winter gardening from some world-renowned pioneers in the field, Eliot Coleman and Barbara Damrosch of Four Season Farm. On their property in Maine they are able to produce food commercially all year round, simply and naturally, and without heaters. They are passionate about sharing their knowledge for gardening and producing fresh, healthy food year-round, and we will be sharing many of their tips with you today.
Finally, Chef Nathan Lyon really turns up the heat on a favorite cold-weather crop with his Pan-Roasted Broccolette with Garlic and Red Pepper Flakes. Yum!
Additional links for this episode:
- Where to purchase the “Quick Hoops Bender” seen in the episode
- Four Season Farm, where this episode was filmed The Winter Harvest Handbook: Year Round Vegetable Production Using Deep Organic Techniques and Unheated Greenhouses by Eliot Coleman
- Four-Season Harvest: Organic Vegetables from Your Home Garden All Year Long, 2nd Edition by Eliot Coleman
- The Garden Primer by Barbara Damrosch
- Theme Gardens by Barbara Damrosch
- Joe’s Blog: You Can’t Change the Weather; But you CAN Garden in it!
- Chef Nathan’s Recipe: Pan-Roasted Broccolette with Garlic and Red Pepper Flakes
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