With a short growing season, central Vermont is a challenging place to farm four seasons of the year. Our two movable greenhouses extend that season, providing a year-round growing environment that allows us to harvest fresh salad greens every day of the school year. Our students have the opportunity to learn, hands-on, how to grow and harvest their own salad greens, no matter what season it is. In the winter and early spring, we always have a great variety of salad greens in the greenhouses, including minutina, mâche, claytonia, spinach, arugula, radicchio, escarole, head lettuces, endive, frisée, baby radish greens, baby kale, tatsoi, baby scarlet frill mustard, mizuna, rouge d'hiver red romaine lettuce, and baby turnip greens. In the summer and fall, the greenhouses are filled with heirloom tomatoes that reach the ceiling, trellised cucumbers, sweet peppers, and fresh ginger plants.

Seeding and Transplanting
Spring semester students sow and then transplant most of the vegetables that the following fall and spring semesters will eat. Because we seed many of our crops in greenhouses starting as early as February first, we can start much of our food while there is still snow on the ground.

Spring semester students transplant greens into the greenhouses early in the semester and tomatoes into the greenhouses later into the spring. Once the ground thaws, spring semester students and farm crew take the seedlings that are growing in the glass house and plant them in rows on Garden Hill. Fall semester students continue to transplant salad greens during their months here to ensure a consistent, year-round harvest.

Glass Propagation House
This is the one greenhouse that is attached to our academic building. Spring semester students plant seeds here during work periods, and they love to hang out and study here throughout the day. When it is fifteen degrees outside, it can be seventy in here.