The OSU Small Farms Program grew eight crops and 79 varieties of overwintering vegetables and storage crops at the NWREC Learning Farm in the winter of 2020/21. Due to COVID-19 all of the winter vegetable programming was virtual and took place from December 2020-March 2021, featuring TED-style talks, interactive Q&A sessions, cooking demonstrations, and virtual field tours.

Content focused on eight winter vegetables: Celeriac, Radicchio, Brussels Sprouts, Cabbage, Cauliflower, Collards, Winter Squash, Garlic and Purple Sprouting Broccoli. Presentations explored plant histories, origins and domestication; medicinal, nutritional and culinary elements of species; farm visits; cooking demonstrations; art and folklore.