But the tender green sprouts pushing through the earth at Red Fire Farm don’t know anything about that. Mr. Voiland checks on a high tunnel of tomato plants that survived plummeting overnight temperatures thanks to a propane heater. Farm workers in a greenhouse plant tiny kale and marigold seeds into plastic trays, while others harvest leafy bunches of spinach. The smell of crushed cilantro wafts up from the rows. They’ve lost this year’s peach crop to frozen black rot. And Red Fire Farm will only be allocating 85 acres to grow their staple produce this year, down from 125 acres. “It’s good to see things growing again,” says Mr. Voiland, as his brow furrows.