Tips for Year Round Gardening Success

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Above: Barbara and Eliot's home greenhouse, where it all began. The couple has since turned their four-season harvest concept into a commercial enterprise, much to the delight of local restaurants and markets. Of late, these retailers have shown special interest in fresh carrots, tasty minutina and ready-to-eat radishes.
Above: Barbara and Eliot's home greenhouse, where it all began. The couple has since turned their four-season harvest concept into a commercial enterprise, much to the delight of local restaurants and markets. Of late, these retailers have shown special interest in fresh carrots, tasty minutina and ready-to-eat radishes.
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Growing salad greens has been a labor of love for Eliot. Wild arugula (middle photo), along with beet leaves,`````````````````` endive and the occasional oak leaf and rouge d'Hiver lettuce, make for a swinging salad.
Growing salad greens has been a labor of love for Eliot. Wild arugula (middle photo), along with beet leaves,`````````````````` endive and the occasional oak leaf and rouge d'Hiver lettuce, make for a swinging salad.
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Above: Barbara and Eliot's home greenhouse, where it all began. The couple has since turned their four-season harvest concept into a commercial enterprise, much to the delight of local restaurants and markets. Of late, these retailers have shown special interest in fresh carrots, tasty minutina and ready-to-eat radishes.
Above: Barbara and Eliot's home greenhouse, where it all began. The couple has since turned their four-season harvest concept into a commercial enterprise, much to the delight of local restaurants and markets. Of late, these retailers have shown special interest in fresh carrots, tasty minutina and ready-to-eat radishes.
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Moving an early prototype mobile greenhouse over some fall plantings as thetemperature drops.
Moving an early prototype mobile greenhouse over some fall plantings as thetemperature drops.
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Eliot harvests some cold-weather lettuce. Salad greens are a major crop on this four season farm.
Eliot harvests some cold-weather lettuce. Salad greens are a major crop on this four season farm.
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Greens under remay. Just this simple measure will give sensitive greens protection from the cold.
Greens under remay. Just this simple measure will give sensitive greens protection from the cold.
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There are times when even the greenhouse becomes too cold. Remay covers come to the rescue.
There are times when even the greenhouse becomes too cold. Remay covers come to the rescue.
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Even in the dead of winter, it's warm enough in the greenhouse workshop to start seeds.
Even in the dead of winter, it's warm enough in the greenhouse workshop to start seeds.
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Four-season harvesting has been a boon to home and wallet alike, but most important, says Eliot, is that
Four-season harvesting has been a boon to home and wallet alike, but most important, says Eliot, is that ""we're having a ball... and the response from our customers is the most gratifying in all my years as a professional grower.""
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The greatness of greenhouse farming is that a vacation from the chili is just a pathway from your door.
The greatness of greenhouse farming is that a vacation from the chili is just a pathway from your door.
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Above: Barbara and Eliot's home greenhouse, where it all began. The couple has since turned their four-season harvest concept into a commercial enterprise, much to the delight of local restaurants and markets. Of late, these retailers have shown special interest in fresh carrots, tasty minutina and ready-to-eat radishes.
Above: Barbara and Eliot's home greenhouse, where it all began. The couple has since turned their four-season harvest concept into a commercial enterprise, much to the delight of local restaurants and markets. Of late, these retailers have shown special interest in fresh carrots, tasty minutina and ready-to-eat radishes.
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Above: Barbara and Eliot's home greenhouse, where it all began. The couple has since turned their four-season harvest concept into a commercial enterprise, much to the delight of local restaurants and markets. Of late, these retailers have shown special interest in fresh carrots, tasty minutina and ready-to-eat radishes.
Above: Barbara and Eliot's home greenhouse, where it all began. The couple has since turned their four-season harvest concept into a commercial enterprise, much to the delight of local restaurants and markets. Of late, these retailers have shown special interest in fresh carrots, tasty minutina and ready-to-eat radishes.
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Above: Barbara and Eliot's home greenhouse, where it all began. The couple has since turned their four-season harvest concept into a commercial enterprise, much to the delight of local restaurants and markets. Of late, these retailers have shown special interest in fresh carrots, tasty minutina and ready-to-eat radishes.
Above: Barbara and Eliot's home greenhouse, where it all began. The couple has since turned their four-season harvest concept into a commercial enterprise, much to the delight of local restaurants and markets. Of late, these retailers have shown special interest in fresh carrots, tasty minutina and ready-to-eat radishes.
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Above: The delicate process of harvesting mache. Below: The promise of summer calls year-round.
Above: The delicate process of harvesting mache. Below: The promise of summer calls year-round.

A Garden For All Seasons

Planting guru Eliot Coleman shares tips for year round gardening success. 

  • Published on Feb 1, 2000
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