Indoor growers say that during the long cold season in Vermont, eating fresh vegetables from your garden is a desire and does not require hibernation.

According to Deborah J. Benoit, the extension owner of the University of Vermont, the trick is to fully articulate the subject-in this case, your lettuce, spinach, arugula, kale Or any number of herbs.

Benoit wrote in the mid-November announcement that even small carrots and small radishes can be taken out of suitable containers.

She added that the south-facing windows are kept away from air currents (hot and cold) and are an ideal place to experiment with remaining seeds from last summer.

People who live in darker places, or those who decide to harvest more green decorations from indoor beds, can choose artificial lighting.

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Benoit recommends using adjustable grow lights to keep them within 3 or 4 inches from the top of the emerging vegetation.

She pointed out that growing a fresh crop in an extra container every two to three weeks may bring an uninterrupted supply of produce to growers.

Just like on an outdoor garden bed, green plants can thin when they sprout. In some kitchens, those delicious "micro-vegetables" can be called haute cuisine.

You can contact reporter Joel Banner Baird at joelbaird@freepressmedia.com.