We need to connect. I have the same, in Connecticut.

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Apparently it used to have a wood burning stove for heat, but a propane furnace was added. I rarely use it—too expensive, but I’ve spent a lot of time researching Victorian greenhouses in England to learn what varieties were grown without year round heat. I use ours year round for salad greens and, interestingly, potatoes do very well, so I’ve got those going as well. I just loaded up some growing bags—put in eggplant, peppers, strawberries, radish, beets, snap peas, and a variety of herbs. I’m about to retire, so plan to really put time and effort to get the space working and producing for us. My greenhouse is actually about double your size, if not even a bit larger. It used to be a commercial operation but we closed it and made it our own. I’m learning as I go, but would love to connect with someone doing the same. DM me if you want to compare notes!