by Cynthia Graber, in Edible Boston, Spring 2010
photo taken inside one of Natick Community Farm's passive greenhouses
At Natick's Community Farm, breath hangs in the air in crystalline clouds. Snow paints the quiescent fields and piles up in soft pillows against the sides of a domed structure, covered in plastic. But inside the small, sun-heated building - called a hoop-house - the air is temperate, almost warm. Out of the earth sprout brilliant leaves of greens such as kale and chard, adding a splash of color to the pale winter scene. For generations, New Englanders devised methods for feeding themselves throughout the frost-bitten months. In recent decades, however, the solution in the winter - and, in fact throughout the year - has been simple: Ship produce from warmer climes. But as interest in local food has grown, along with an interest in food quality, environmental sustainability and supporting local farmers, this method has been questioned. Now, consumers are once again wondering: How can we eat locally throughout the winter? More farmers and consumers are preserving food, or burying storage crops in root cellars. But what about fresh produce? Can desperately desired greens be grown without huge energy inputs throughout Boston's frigid winters? The growing consensus is that yes, they can. And it's not as crazy as it might seem. To learn how, read the rest of the article at Edible Boston!
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