Farms in the Monadnock region are prepping for their spring community-supported agriculture (CSA) efforts this offseason.

Sun Moon Farm in Rindge has been growing winter greens for seven consecutive years, thanks to their two greenhouses. These 30-foot by 100-foot insulated structures allow the farm to grow kale, lettuce, arugula and other greens during winter’s cold temperatures. According to co-owner Craig Jensen, the greenhouses have no heating or electrical appliances. Instead, Jensen uses insulated greenhouse blankets, a relatively cheap and effective way to trap heat inside. However, Jensen said relying on passive systems in the winter poses several problems unrelated to heat. 

“Climate change makes every part of the farm harder,” said Jensen. “But the real challenge isn’t the cold, it’s the sunlight.”

Despite the limited sunlight during the winter months, Jensen said the food produced for community members can go a long way.

“With two tunnels full, you can easily take care of all CSA memberships,” said Jensen. 

For other farms in the area like Hungry Bear Farm in Mason and Blackfire Farm in Hancock, winter is the time to start prepping for the spring season. According to Hungry Bear Farm co-owner Gene Jonas, mid-January is the ideal time to starting assembling planting trays. By February, rows of cilantro, cabbage and other varieties of herbs and greens will start to blossom, and by March, the spring CSA will be fully underway. Jonas said preparing early in the winter has allowed his and his wife Meghan’s CSA to be very successful. 

“We always sell out every year,” said Jonas. “We’ve been growing it slowly over the years.”

For farms in the Monadnock region that don’t have greenhouses, the spring and fall harvest must be bountiful in order to financially stay afloat during the winter months. Liz Higley from Blackfire Farm said her greenhouses have been the underlying success factor for her farm during the offseason, and more farms should adopt the same concept. 

“Greenhouses are such an asset to have during the winter,” said Higley. “It allows us  to keep bringing food to our customers.”

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