I lived and worked on a 35-acre organic vegetable farm in northeast Pennsylvania for a couple years in my mid-twenties. One sunny early March morning I pulled on my muck boots and went out to the root cellar to prepare vegetables for our winter farmer's market table. I pulled out a green plastic crate labeled “carrots”.
Months earlier, back in frosty November, we had harvested hundreds of pounds of root vegetables and carefully packed them away in sawdust inside this concrete cavern built into a hillside. I opened the crate, scraped back layers of newspaper and sawdust and pulled out a handful of carrots. The carrots, tucked away without sunlight or dirt four feet underground, had sprouted wispy, light green tops, about an inch long. They were growing again.