Listen to your mother. Eat your vegetables.
Will began his farming journey at Waldingfield as a farmhand at the age of 17. After a two-year stint in Los Angeles, where he worked in music venues, community gardens, and university sustainability, he returned to the east coast to further pursue farming. He received …
We are approaching the end line for our current president’s tenure and as such some are lamenting the loss of such a talented and charismatic leader. Others will hold their breath and wait to see where the next administration will take us, and still others …
It is a brand new year with many challenges ahead of us as we enter our 28th season (whoa!!) growing certified organic vegetables in the Litchfield hills. It never ceases to amaze us how quickly time flies and as we settle into middle age as …
In 1990 our brother Dan started a small organic farm in Washington, CT. The first things he did were buy a dog; a Redbone Coonhound named Otis, and he start a CSA. The plan was to engage with a group of friends and neighbors, get …
Just found these mention in the NY Times from 2011. Better late then never… From farm to table by way of the shelf Chow run for litchfield county
The fields are raining tomatoes and in the distance the sunflowers dance like an agrarian Martha Graham piece. This is simply the best time to be at the farm despite the fact that most of the crew has left for school, and the days are …
A nice piece by a Litchfield County Blog “HappeningintheHills.com” Nice, pictures, too! P is for Proven, Q is for Quality
The Mid-Summer Report: It is hard to believe that the end of July is upon us and though we have achieved a lot so far this season, what is most exciting is how much we have to look forward to. The hard work of the …
We are now open for business in Brooklyn, NY. Park Slope is a neighborhood primed for organic producers like Waldingfield to deliver the goods. Wednesdays from 3pm to 7pm, May through November. Run by Down to Earth Markets – http://downtoearthmarkets.com/ – we are excited to bring our …
May is the usually the turning point for us here at the farm, the month where it all gets down to brass tacks with plantings, massive tilling days, and the beginning of (gasp!) the market season. The air, warmer and more hospitable to work in, …
Ah, spring how we missed you. The warmer air has come at last and erased a long winter from our collective minds… almost! Still it is probably safe to say that the chance of a last winter storm is getting smaller with each passing day …
Another nice mention from our friends @ Litchfield Maagzine http://www.townvibe.com/Ridgefield/March-April-2014/Savvy-in-the-Soil/
Ah, winter, how we love you. And what a brutal display of power you have wrought upon us this year! The cold northern air sweeps across the landscape issuing daily reminders that spring is still six weeks away, and while we can accept that, we …
A nice mention in Litchfield Magazine’s Holiday edition about our new field high tunnel http://www.townvibe.com/Litchfield/Holiday-2013/Grow-Baby-Grow/
The chill is in the air, the first frost has come and gone, and now the maple leaves are strewn all across the yard – these are the traditional signs of the season coming to an end. It is a time of much sadness for …
Ah, July how fast you came and went! After the most wretched June on record the dog days of summer arrived in full force. Amazing what a difference the sun makes to the tomatoes, peppers, eggplant, and all the other long term fall crops …
A nice piece on our Bloody Mary in the local monthly magazine. http://www.countytimes.com/articles/2013/07/21/l_c_t_monthly/doc51d72779668a2335144784.txt
With June almost over there is now a certain rhythm which sets pace here at the farm. It is one where the back beat is always constant, one which may include extended jams like planting tomatoes for 12 straight hours, or picking peas for 10 …
“Still the rain kept pourin’, fallin’ on my ears And I wonder, still I wonder who’ll stop the rain” – John Foggerty Ah, the early morning sun is rising in the east, the farm is quiet, and the hounds are still not up from their midnight …
Well, after a spring which has been devoid of any moisture (or so it seemed), the past few days have brought record rain here in Litchfield County. Thursday was four to five inches depending on where in the state you reside and it was close …
So this past week we decided to head up to Malone, NY to purchase our potato seed directly from a large grower who has been providing us with seed for a few seasons. Usually a friend of ours makes the drive but he was laid …
The days are now starting to get a little longer and the extra hours of light means that the work day is also getting longer. Planting, tilling, watering, seeding, harvesting, it’s all in play now! There is much to report so I’ll not dilly dally. …
So here we are the day after the horror that was the Boston marathon bombing. Felt like a good time to get some things off the chest and also write about some positive things, as well. Yesterday was such a sad day for all Americans …
So, after a little bit of a delay, the 2013 season is officially on! As seen in the picture, the first wave of sugar snap peas went in the ground March 28th. Not bad considering there was snow on the ground last week. The air …
Two days into spring and what you may ask does that mean for the farm? Well, usually the first wave of sugar snap peas would have been in the ground but there still remains a few inches of snow cover, as well as the fact …
Ah, March, you rascal. Balmy and sunny one moment, snowy, icy and cold the next. As spring peeks out from around the corner, winterreminds us she still has a few last bursts of arctic air left to dispel. The month where we start the process …
The snows of Nemo linger still, the air temperature fluctuates between bitter and balmy, and the ground hog said to look for spring a little later then usual. So what does that mean we do at the farm to pass the time, you may ask. …
Whoa, Nellie, that was some storm! Our markets were (rightfully) cancelled last weekend and when all was said and done we got 31.9 inches. it has been a while sine we had that much snow and the wind made it that much more difficult to …
Its was a balmy 15 degrees as we loaded the truck this morning in the early first light. We were thankful it wasn’t zero as the previous mornings had been, and there was little wind. We were off to sell our fare at the New …
That sound you hear outside your window is the ice shifting and the air breaking in half. Geeze Louise it’s cold out there!! So what is a farmer to do in the heart of winter you may ask? Well, there is a lot actually. Get …
Ok, so its been a long time since the last post. Actually seven months but we’re looking to start off the new season with plenty of content for your viewing pleasure (we hope). After loosing track of the blog updates during the height of the …
3 medium winter squashes (e.g., acorn or butternut) 1/2 cup minced onions/shallots 3 tablespoons minced ginger 3 leeks (slice off the bottom and top tough leaves then slice lengthwise and rinse fully to clean) sliced crosswise into 1/4 inch strips 1 teaspoon curry powder …
Spicy, smoky, sweet, and perfect for eating with chips or over meat, fish, or tofu. You’ll need a blender or food processor for this. 4 green tomatoes 2 cloves garlic 2 medium or spicy peppers, like serranos or jalapenos, to taste juice of 1/2 lime …
Using a blender will make this soup easy to pull off in minutes. Good for two bowls of soup, or four smaller appetizer portions. Ingredients: 6 medium-large tomatoes, or equivalent 2 cloves garlic salt and pepper 2 bell peppers 1 avocado 1 dried out slice …
First, make your dipping aioli so it’s ready when your tomatoes are hot: 1 egg yolk 3/4 cup olive oil 2 tablespoons light brown sugar 1 teaspoon sriracha or other spicy sauce 1-2 tablespoons fresh lemon juice Salt and pepper Put the yolk in a …
(mostly from Epicurious.com) This salad/garnish uses many of the goodies you’ll find from Waldingfield this week! Salad: 3 medium ripe tomatoes 1/2 English cucumber, quartered lengthwise and finely sliced 1/2 cup tightly packed coarsely chopped purslane or arugula 2 scallions, including most of the green, …
A tasty summer treat! You’ll need: 12 large leaves of Swiss chard 1/2 lb. smoked mozzarella (or equivalent fresh mozzarella or goat cheese), cut into 1/4 inch cubes 3/4 cup dried fruit, such as apricots, raisins, or dates, cut into 1/4 inch cubes 3 tablespoons …
with thanks to Mastering the Grill by Andrew Schloss and David Joachim Ingredients 2 lb new potatoes 4 cloves garlic, minced 2 tablespoons dried sage 10-20 leaves fresh sage olive oil to coat, about 1/4 cup salt and pepper Quarter your potatoes, or if they’re …
With thanks again to Mark Bittman’s How to Cook Everything Vegetarian. Ingredients: 4 tablespoons cold butter, plus some for your pan (leave it in the fridge till you need it) 2 cups flour (whole wheat works great) 1 cup raw sugar, or regular sugar if …
This is a refreshing side dish or garnish for your hot summery meals. Ingredients: 2 small-medium cucumbers 3 cups plain yogurt – greek works great 2 cloves garlic, or less if you’re not a fan 2-3 tablespoons fresh mint leaves squeeze of lemon juice, about …
Here at Waldingfield, we’re excited to have a range of heirloom varieties of summer squash and zucchini: Patty Pans (the flying saucers), Floridor (the small yellow softballs), and the crooknecks – Zephyr and Lady Godiva. All of these can be eaten entirely, skin and all. …
One of the best summer drinks out there is a Pimm’s Cup, which we get from the Brits. Of course, the fact that it features cucumbers makes it all the better. Ingredients: Pimm’s No. 1 (a gin-based liqueur) Club soda Lemons Cucumber, sliced into thin …
Another member of the leafy greens contingent, collard greens are in the same broccoli family as kale and have much of the same nutritional value. But these greens have attitude – they stand up to a hefty cooking effort and pack a bitter punch. Here’s …
Preheat your oven to 275 degrees. Separate the leaves of a bunch of kale from the stems. Cut leaves into chips approximately an inch and a half on each side (but don’t worry if they’re varied). Drizzle enough olive oil over the kale to get …
For dressing: combine one small tin anchovies (8-10 pieces), one clove of garlic, two tablespoons of dijon mustard, and the juice of one lemon. Once combined, slowly add olive oil and keep blending until it makes a creamy dressing texture. Mix in a quarter cup …
Roughly chop a bunch of kale, including the stems. Put in a food processor along with two cloves of garlic (or more or less depending on your garlic taste), three quarters of a cup of toasted walnuts or pine nuts, and three quarters of a …
It is hard to imagine the damage that such intense heat can cause nationwide but what is happening now across our land is nothing short of devastating. Record temperatures, and then some freakish heavy rain which brings flooding (Texas) are certainly cause for concern, …
So here we are at the end of June in Connecticut, which is typically warm at this time of year but the past two days the entire country seems to be in deep broil. The heat from last week went away (Monday was 60!) but …
Our county magazine featured an article about dinners being held on farms. We are featured with a beautiful picture and mention for our “Outstanding in the Field” dinner in September of this year. See the link below… http://www.townvibe.com/Litchfield/July-August-2012/Hoe-Down/
For the past twenty-three years we have had a CSA (Community Supported Agriculture) program. This unique investment model allows farmers and clients to share the risk, and rewards, of the farming season by providing up front capital for the farm and spend less time trying …
For the 9th consecutive year, The Allen Stevenson School in New York City (and Patrick’s alma mater) sent 5th grade biology and earth science students to the farm to work and learn about sustainable farming. Forty one students and five teachers braved the VERY hot …
Patrick was quoted a few times in a blog posting for the NY Times about crop insurance and the upcoming Farm Bill. Check it out! http://green.blogs.nytimes.com/2012/05/22/big-risks-for-uninsured-farmers/
There is a new member of the security team here at the farm named Eliot, a jack russell/border collie mix, who hails from Brooklyn, NY. Though he has been with us since December of 2011, it is only now that he is truly engaging in …
The past week has seen a glorious mix of warm, sunny, uber spring days book-ended by lovely long soaking rains. Just what the doctor needed. Last Wednesday and Thursday the crew dropped 3500 Zuc and Squash plants into the ground, as well as another 3000 …
The skies above Waldingfield have opened up and a steady rain has begun to fall. Our lettuce loves it…our kale loves it…but perhaps most of all, our sugar snap peas love it. Indeed, what started out as a hot and unusual spring season has settled into a …
To all the moms out there we salute you! We are thinking of all the moms who taught us how to be good people, respectful people, and it is they for whom we aspire to be the best we can be.
Another mention in the New York Times http://query.nytimes.com/gst/fullpage.html?res=950DE2D9143FF934A15753C1A9609C8B63
The New York Times writes about A List Farmers and restaurants. http://www.nytimes.com/2006/08/02/dining/02litch.html
The Sunday New York Times article on our food line. Awesome. http://www.nytimes.com/2008/11/30/nyregion/connecticut/30dinect.html?pagewanted=all
(from about.com) 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 …
Waldingfield Farm participates in numerous farmer’s markets throughout the year. In the summer season we attend markets in Washington Depot, Morris, New Haven (Wooster Square), and Sandy Hook/Newtown. During the winter months we attend the New Haven Indoor market (Metro Business Academy, near Wooster Square). …
We have been attending the Sandy Hook farmers market for over 6 years. All organic and the new location at the Fairfield Hills campus is very easy to get to from both I 84 and Rt 25/34
Located in the center of town, this market runs from June through November. 10am to 1pm.
Morris Farmers Market is located right where Rt’s 109 meets 63 in Morris. The historic South Farms is the site of this laid back and beautiful markets on Sundays from June through October.
One of the best markets in the state, Waldingfield attends this Saturday market at New havens Wooster Square all year round. Even in the cold weather the crowds are usually large and the quality and range of the venders is unmatched by most markets in …
There are a ton of organic sites for you to check out on the web. We will have periodic updates on critical organic issues from time to time, such as the USDA regulatory guidelines for organic agriculture coming out this summer. We will also do …
Organic produce normally has a higher price, usually due to labor costs, environmentally friendly farming practices and the limited number of organic growers. You, along with the organic farmer, are paying higher prices as an investment in the future — a future in which environmentally …
Baystate Organic certifies Waldingfield Farm’s vegetables are 100% organic.
Organically-grown produce is grown, packaged and stored without the use of synthetic fertilizers, pesticides, herbicides, or irradiation. Conventional produce farming uses these chemicals to control attacks by insects, fungus and weeds. Organic produce is minimally processed to maintain the integrity of the food. Organic farmers …
There’s good reason why many chefs use organic foods in their recipes. They taste better. Organic farming starts with the nutrients of the soil which eventually leads to the nourishment of the plant and ultimately our palates.
Mono cropping is the practice of planting large plots of land with the same crop year after year. While this approach tripled farm production between 1950 and 1970, the lack of natural diversity of plant life has left the soil lacking in natural minerals and …
Although organic foods might seem more expensive than conventional foods, conventional food prices do not reflect hidden costs borne by taxpayers, including nearly $74 billion in federal subsidies in 1988. Other hidden costs include pesticide regulation and testing, hazardous waste disposal and clean up, and …
Although more and more large scale farms are making the conversion to organic practices, most organic farms are small independently operated and owned family farms of less than 100 acres. It’s estimated that the U.S has lost more than 650,000 family farms in the last …
A Natural Cancer Institute study found that farmers exposed to herbicides had a greater risk, by a factor of six, than non-farmers of contracting cancer. In California, reported pesticide poisonings among farm workers have risen an average of 14% a year since 1973, and doubled …
Many pesticides approved for use by the EPA were registered before extensive research linking these chemicals to cancer and other diseases had been established. Now the EPA considers that 60% of all herbicides, 90% of all fungicides, and 30% of all insecticides are carcinogenic. A …
American farms have changed drastically in the last three generations, from the family based small businesses dependent on human energy to large scale factory farms highly dependent on fossil fuels. Modern farming uses more petroleum than any other single industry, consuming 12 percent of the …
Water makes up two-thirds of our body mass and covers three-fourths of the planet. Despite its importance, the EPA estimates pesticides (some cancer causing) contaminate the ground water in 38 states, polluting the primary source of drinking water for more than half the country’s population.
The Soil Conservation Service estimates that more than three billion tons of topsoil are eroded from the United States croplands each year. That means soil is eroding seven times faster than it is built up naturally. Soil is the foundation of the food chain in …
Come visit one of the few winter markets in CT! With over 30 Farms and food businesses there; it is one of the best. Location: Metropolitan Business Academy on Water street in New Haven. 10am to 1pm every Saturday through March.
The fields are waking up from a long, though hardly cold, slumber and we are ready for our 23rd season. The first snap peas are in the ground, and the greenhouses are stuffed with seedlings awaiting transplanting. We will be bringing many more updates going …
Not much to gripe about the past few months except that it wasn’t cold enough to kill off much of the pests (big ad small) which we farmers confront each season. The warmest winter in the past century (according to the National weather Service), …
Swiss Chard is one of the leading cooking greens served at the finest restaurants. We know why… it’s amazing! Fordhook Giant: The bright green tall stalks of this chard will stand at attention in your kitchen.Ruby Red: The favorite green of the wicked witch of …
From July through October, we provide yellow squash in many shapes and sizes. The patty pan is a leading variety each year. CONDOR: Deep green zucchini. Coming back from extinction. GOLD RUSH: Fabulously yellow zucchini. This was very popular last year. Availability: mid July thru …
Simply put, leeks rock. Waldingfield loves the leek, and the leek loves Waldingfield. King Richard: A good, headless, horse-less leek. My kingdom for a tasty leek. Kicked out of England, Rich joins Waldingfield Farm as our resident ruler in exile.Availability: Starting in late July
German for turnip cabbage. Who knew? WINNER: I now pronounce you the winner, or more appropriately, the lo-oo-ser. Seize him! Whoops, sorry about that. Robin Hood flashback. This kohlrabi rocks. Availability: Fall
We have been growing a wide variety of Asian greens for the past twenty years. Extremely dependable and wonderfully delicious. Taste what the crowds are raving about! the health benefits speak for themselves. Don’t take our word for it. Read about asian greens! TATSOI: Very …
Leafy greens should be served daily. We grow a lot of variety at the farms and will have greens all season long. Arugula: Possibly the most popular item on the Waldingfield menu, arugula quite simply rocks the house. Mustard Greens: Volcanic greens that have established …
