Welcome to Waldingfield Farm’s Heirloom page. Waldingfield has been growing Heirloom variety tomatoes, and other field favorites for the past twenty years.  While we realize the risks associated with growing the older seed stock varieties, it is our belief that there is simply no comparison between the modern hybrid vegetables.  For example, the modern commercial tomato, with its tasteless flesh and thick skin, does not have nearly the flavor profile, nor real beauty, then the vast majority of Heirloom varieties we grow. In the past decade we have grown over eighty varieties of tomatoes!  

As a local farm dedicated to preserving the agrarian past of Litchfield County, Waldingfield gets great pleasure providing a product most people associated with their grandparents gardens. Try our Heirloom vegetables and you will instantly be taken back to a time when only local produce went to market, and conformity which has now overtaken every aspect of our culture had yet to invade the many diverse species found on America’s farms.

What makes an Heirloom seed an Heirloom? Basically, Heirloom seeds are open pollinated, non-hybrid, stabilized varieties over 50 years old (usually developed and maintained by individuals). In Jefferson’s time the tomato was still believed to be poisonous (he laughed at such notions and delighted in serving them to guests at Monticello). Over the next century and a half the tomato came into its own and was the most popular of all summer vegetables until World War II. After the war, a major hybridization program brought with it such goals as durability during shipment, thicker skin, and adaptability to mechanical harvesting but flavor was not a major consideration and was largely lost. These tomatoes simply did not taste as tomatoes were meant to taste, but they fit into the boxes meant for shipping halfway around the world and that’s what mattered to those in charge of production.

Waldingfield Farm, and other growers with taste on their agenda, have made great efforts to educate the consumer about the many complexities of the tomato and why saving the heirloom varieties from extinction is vital to our shared heritage. Over 80% of the varieties available in 1910 are now extinct! This is the kind of negligence which civilized societies should not tolerate. As you may be able to tell, we take the tomato seriously….

When we first started growing our Heirlooms back in 1992 our first customers were some of the top restaurants in Litchfield County. The Good News Café, The West Street Grill and The Mayflower Inn were all early champions of what was then seen as a novelty by many. Waldingfield Farm believes the future of Heirloom vegetables and fruits is increasingly bright. Agriculture schools, food critics and chefs are singing the praises of Heirloom vegetables and consumer demand, once it becomes organized, can change the way America grows and eats.

Cheers,

The Horan Brothers

Thanks for enquiring about Waldingfield's internship program.  Our internships start in May and run through the season. We offer two week, monthly and multi-month internships.  There is a modest stipend for monthly and longer internships.  The goals are to teach you the daily ins and outs of a sustainable organic vegetable operation, from seed to harvest.  You will learn how to run a greenhouse, plant in fields, cultivate the crops, harvest, wash and prepare for market/retail, etc.  We will also teach soil management, composting, marketing and sales, as well as some machine work if interested.

Those who are considering the longer internships will also work farmers markets, run the farm stand, and learn office duties (record keeping, phone calls, etc).

We offer modest bunk housing, nothing luxerious but comfortable.

It is a five day week, Monday through Friday and hours are 7am to 5pm (one hour lunch break).

Any questions, please email This e-mail address is being protected from spambots. You need JavaScript enabled to view it , subject Farm Internship.

Thanks!

 

 

Total Time: 10 minutes

Ingredients:

  • 1 1/2 cups fresh basil
  • 1/3 cup olive oil
  • 1 cup pine nuts (other nuts, such as almonds or walnuts may be substituted)
  • 5 cloves garlic
  • 1/3 cup nutritional yeast
  • 3/4 teaspoon salt
  • 1/2 teaspoon black pepper

Preparation:

Combine all ingredients in a food processor until nuts are ground. Pesto should still have texture and not be completely smooth. Add more salt and pepper to taste and enjoy! One variation is to add 1/2 cup rehydrated sun-dried tomatoes. For a lower fat version replace half the oil with soy milk.

Welcome to our stand page!  Located along East street,  1/4 mile past our driveway (#24) sits our farm stand.  Set against a beautiful backdrop and a wonderful western view,  the stand is open from Memorial Day weekend through the end of October.  A farm representative is usually in the field to assist but we employ an honor system, as well.

If you wish to come to the stand on days we are not open, please email us and we will do our best to assist you.  Cheers!

Stand Hours:

Thursday & Friday  - 3pm - 6pm

Saturday - 2pm - 5pm.

Sunday - Wednesday  we are closed.

Organic Vegetable Farm in Litchfield County ConnecticutWaldingfield Farm was purchased by our great-grandfather, Mr. C.B Smith, a New York lawyer, at the beginning of the last century and was for many years a working dairy farm, as well as a place for his family to spend their summers. The onset of World War II, and the declining dairy industry in New England put an end to the farm's milking operation, but for the next fifty years the farmland was worked by neighboring farmers.

In 1990 Daniel Horan, great-grandson of C.B. Smith, began the process of reclaiming Waldingfield as a working farm - except with a difference. Waldingfield was to farm organic vegetables. Armed with a degree in History and a voracious reading appetite, Dan began his quest. He started on a small, half acre plot and recruited his younger brother Quincy to help with the daily work. The following summer Patrick, Quincy's twin brother, came aboard, and since then Waldingfield has been a family affair.

As the new century begins Waldingfield Farm is one of the largest certified organic operations (Baystate Organic Certifiers.) in Connecticut. We currently cultivate on (roughly) 20-25 acres and have an active CSA program (community supported agriculture).  The CSA model, we believe, is the wave of the future for smaller farms like ours. See  our CSA page for more information.  We have numerous restaurant clients, participate in seven farmer's markets (2 winter, 5 summer), have a wholesale distribition, and a sweet roadside stand!

Quincy and Patrick now manage the daily workings of the farm while big brother Dan and our parents are members of the farm board and help with strategy and land management.  All of us at the farm thank our supporters for believing in the goals of organic farming. It remains our passion and we will work as hard as we can to bring the highest quality produce to our customers. See you in the fields!

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