Pete Johnson first identified his love for farming when he grew and sold pumpkins as a child with his siblings in the Pacific Northwest. The pumpkins were gorgeous and it was a financially successful business. Flash forward to the mid-1990s, when Pete Johnson was about to graduate from Middlebury College and, for his senior thesis, he built a solar greenhouse on campus. This project was the result of his fascination with winter growing and the idea that plastic or glass structures could positively impact the growth of vegetables in the extreme winter temperatures of Vermont.
Sorbet dates back hundreds of years and is one of the earliest frozen treats. The original sorbet was created with either ice or snow and flavored with honey, fruit, or wine. The ancient Greeks and Romans and folks in the Middle East were big fans. The earliest written recipe for sorbet traces back to the 1600s in Italy. One thing we can discern from the history books is that sorbet was created many years before its dairy-filled friend, ice cream. Nowadays sorbet continues its long tradition as a fruit- and ice-based treat that, for many, is appealing because it is free of fat and cholesterol.