I don’t like the cold. Thus, I tend to have very harsh feelings about winter, especially the whole working outside in the cold part of winter. But as with everything, there’s a silver lining. Local food may be harder won in the winter, but it’s also sweeter. I won’t bore you with the science of cold temperatures on the natural sugars in veggies, but the resulting effect on the taste buds is sensational.
I’m sure this can be a metaphor: harder won things are worth working harder to win them? Perhaps (although don’t ask Mallory, who had to take two consecutive hot showers last week to warm up). All I know is that ever since we made the decision to keep growing food through the winter, my taste buds have warmed me up to the idea. I say this, of course, as I sit inside my, um, “corner office” (which is actually a closet) inside a heated and insulated house. So there’s that. But the sun is out, there are still some gorgeous leaves on the trees, and we're setting up a temporary winter produce wash station in the heated greenhouse and, well, I'm headed south for a bit.