Farm Blog

Asian Greens

Asian Greens

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 

Beans

Beans

We grow a number of bean varieties on the farm. As you know, they’re good for your heart.! Cherokee Trail of Tears: An astonishing black bean that arrived at the hallowed ground of Waldingfield Farm after many moons of travel. Cold and hungry, this delicious 

Beets

Beets

Beets are one crop we will be focusing on more carefully in 2012.  some swear they have healing powers. Who knew? Bulls Blood: The juice from this beet is used to make the only red food coloring by Swedish law. That really is true. Would 

Broccoli

Broccoli

Always a big fall crop at the farm, its said that Waldingfield’s broccoli tastes sweeter then most.  look for it in the late spring, too.

Broccoli Raab

Broccoli Raab

Whether you call it Raab or Cime de Rapa, we have always loved the amazing flavor of this wilder version of Broccoli.  We also enjoy the flowers when the plant has gone to seed.  Absolutely delicious in a salad or chopped fresh over some pasta 

Brussel Sprouts

Brussel Sprouts

Ah, the brusel sprout.  That wee cabbage with the sweet finish of the hard frost.  Love, love, love the sprout!

Cabbage

Cabbage

Sweet and delicious, the cabbage remains one of the farm crew favorites.  Slaw anyone? Columbia: This cabbage actually went to Harvard, and the ironic thing is that this cabbage head is green. Regal Red: Bright purplish-red colored leaves add numerous possibilities in the kitchen. Availability: 

Carrots

Carrots

We have had mixed success the past few years with our carrot crop but look for a strong rebound in 2012! Good for the eyes… Availability: Beginning in July Carrots are good. Carrots are great. Eat your carrots for goodness sake. Dragon: Did Peter, Paul, 

Cauliflower

Cauliflower

Long dismissed by the broccoli clique, the hearty cauliflower looks to break out from behind the shadows of his brassicas cousins… Fremont: An early, dependable production variety that has proved to be a crowd favorite in test trials around the globe and especially in New 

Collards

Collards

Once you try our collards you may never eat spinach again.  Solid green, baby, solid. Champion: An All-South player before a seven player deal in 1995 brought him to unfamiliar waters in the Northeast. Rarely performs until fall, but usually stuns the crowd with bursts 

Cucumber

Cucumber

Always a strong crop for us, the cucumber is a true all star during the summer and early fall months. Cool as a… True Lemon: A tremendous star on the late 19th century American baseball scene, Ol’ True serves it up with the best of 

Eggplant

Eggplant

The eggplant remains a favorite of Felix and Fanny (farm security).  They make a mean Babaganoush! Applegreen: Cute strain of eggplant that is sure to be winner here at Waldingfield Farm. Introduced in the 1960s, this oval-shaped pale green skinned garden hero has been succeeding 

Kale

Kale

Eat more Kale. Period. Red Russian: Thankfully cleared of ridiculous espionage charges late in winter 2001, Red returns to the vaunted fields of Waldingfield Farm as the leader in overall nutrition. Some people are intimidated by Red, but the language barrier is diminishing as his 

Kohlrabi

Kohlrabi

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

Leeks

Leeks

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

Lettuces

Lettuces

We believe that the lettuce we grow is the best around.  Look for an ample crop all season long. Editors Note: Lettuce heads are available in Spring and Fall. Waldmann Green: frilly green leaf loaded with flavor. Black seeded Simpson: Bart’s brother (not in the 

Melons

Melons

One of the few fruits we grow, summer just isn’t summer without at least one, super sweet, melon from the farm. Athena: The goddess of wisdom and the arts returns for her annual three month lecture tour at Waldingfield University. Much hype about her abilities 

Peas

Peas

Few farms grow the sugar snap in the volume that we do. With over 10,000 feet in the ground each year, it is our main cash crop for the late spring. Yeah, baby! Sugarsnap: The only All-Waldingfield selection every year since the Farm’s inception in 

Peppers

Peppers

The crew at the farm loves the hot pepper crop we plant each year, as well as the sweet bell peppers.  Lots of variety for the pepper aficionados at the markets… Ancho Gigantea: This standard Mexican variety has two colors-one for before it is cooked 

Potatoes

Potatoes

As we all know, it kept a nation alive.  We have always loved the humble spud at the farm.  Peru Blue, Yukon’s, or Red Blush, they all are amazing. Russian Banana: We have so many Eastern bloc items that one might think we were sympathizers. 

Pumpkin

Pumpkin

Pumpkins make the autumn season come to life.  We grow white ones, orange ones, decorative ones, and eatin’ ones. Awesome. Baby Bear: A charming little pumpkin that it is sure to be a hit with the kids and everyone else for that matter. Perfect for 

Radish

Radish

Spicy and yummy, the radish continues to march up the rankings of farm favorites… China Rose: A long 6”-8” beautiful radish that will spark more riots than the Red Scare of 1920. Radishes have long had a secure spot in the gardens here at the 

Salad Greens

Salad Greens

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 

Spinach

Spinach

Not just for that brawling sailor, the spinach crop is one of the first available each spring at the farm. Indian summer: One of the first things available to our customers in the early season of mid-May and early June. If you listen very carefully 

Summer Squash

Summer Squash

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 

Swiss Chard

Swiss Chard

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 

Tomatoes

Tomatoes

The tomato, the love apple, the fruit of the gods…. As you can tell, we love our tomatoes! Each year we try to introduce new varieties to the menu but we also make sure to always have the classics.  Brandywine, Green Zebra, Cherokee. The tomato 

Winter Squash

Winter Squash

Waldingfield always has a strong winter squash crop.  Durable, delicious, and remarkably varied, we look to have it available all fall and deep into each winter season.

Zucchini

Zucchini

We grow a variety of zucchini here the farm, and they are not only delicious, they are tremendously versatile. We love to sauté the flowers with oil and garlic or throw them on the grill. We have zucchini squash in green, yello, even purple!  Yeah!

Will O’Meara

Will O’Meara

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 

NY TIMES

The Sunday New York Times article on our food line.  Awesome. http://www.nytimes.com/2008/11/30/nyregion/connecticut/30dinect.html?pagewanted=all

Vegan Pesto

Vegan Pesto

(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 

What is organically produced food?

What is organically produced food?

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 

New Haven Winter Market

New Haven Winter Market

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.    

Protect Future Generations

Protect Future Generations

Children receive four times the exposure than an adult to at least eight widely used cancer-causing pesticides in food. The food choices you make now will impact your child’s health in the future.

Kale Pesto

Kale Pesto

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 

Press

The New York Times writes about A List Farmers and restaurants. http://www.nytimes.com/2006/08/02/dining/02litch.html

New Haven – Wooster Square

New Haven – Wooster Square

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 

Who certifies Waldingfield Farm?

Who certifies Waldingfield Farm?

Baystate Organic certifies Waldingfield Farm’s vegetables are 100% organic.

Prevent Soil Erosion

Prevent Soil Erosion

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 

Kale Caesar

Kale Caesar

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 

press

From the Danbury Times. https://waldingfieldfarm.com/beautiful.php

Morris Farmers Market

Morris Farmers Market

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.

Does organic produce cost more?

Does organic produce cost more?

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 

Protect Water Quality

Protect Water Quality

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.

Kale Chips

Kale Chips

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 

press

Another mention in the New York Times http://query.nytimes.com/gst/fullpage.html?res=950DE2D9143FF934A15753C1A9609C8B63

Washington Depot Farmers Market

Washington Depot Farmers Market

Located in the center of town, this market runs from June through November.  10am to 1pm.

Where can I get more information on organic groups?

Where can I get more information on organic groups?

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 

Save Energy

Save Energy

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 

Jed Borken

Jed Borken

Jed came to Waldingfield in the spring of 2010 and quickly proved to be the missing link in our business/farm operations. Today he  is the farm’s Manager.  Originally from the midwest, Jed earned his JD from Seattle University School of Law before relocating to the 

Southern Collard Greens

Southern Collard Greens

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 

NY Times – 5.22.12

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/

Keep Chemicals Off Your Plate

Keep Chemicals Off Your Plate

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 

Quincy Horan

Quincy Horan

Q (co-owner) has been at the farm since the first season back in 1990.  His passion for growing organic food most likely came from his stint out west attending Pitzer College, from which he received a B.A. in History.  While this passion continues to consume 

The Farm

The Farm

Waldingfield Farm, of Washington, Ct. is an organic vegetable farm. Our operation is certified by Baystate Organic Certifiers.  A diversified CSA and market farm, we have been producing fine, organic and sustainable produce for over twenty years. Have a look around the site, view some 

Pimm’s Cup

Pimm’s Cup

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 

Litchfield Magazine

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/

Sandy Hook Organic Farmers Market

Sandy Hook Organic Farmers Market

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

Protect Farm Workers’ Health

Protect Farm Workers’ Health

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 

Patrick Horan

Patrick Horan

Patrick (owner) has been full-time since 2006. Prior to that (he was a part-time farmer from 1996-2006)where he worked in finance at R.G. Niederhoffer Capital Management, a New York City hedge fund, while also pursuing acting. He is a graduate of Union College (B.A. English) and 

Where To Buy

Farm Stand Farmers Markets Retail Locations Buy Online Select Restaurants

LCT

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

Grilled Marinated Summer Squash and Zucchini

Grilled Marinated Summer Squash and Zucchini

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. 

Help Small Farmers

Help Small Farmers

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 

Hoop House

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/

Farmers Markets – 2017

Farmers Markets – 2017

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). 

Support a True Economy

Support a True Economy

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 

Winter Recap

  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), 

Park Slope, Brooklyn, NY – 4th Street and 5th Avenue

Park Slope, Brooklyn, NY – 4th Street and 5th Avenue

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 

Litchfield Magazine -CSA  Program

Litchfield Magazine -CSA Program

Another nice mention from our friends @ Litchfield Maagzine http://www.townvibe.com/Ridgefield/March-April-2014/Savvy-in-the-Soil/

Promote Biodiversity

Promote Biodiversity

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 

The Spring 2012 Blog

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 

Happening in the Hills

Happening in the Hills

A nice piece by a Litchfield County Blog “HappeningintheHills.com” Nice, pictures, too! P is for Proven, Q is for Quality

Cucumber Raita

Cucumber Raita

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 

Happy Mothers Day

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.

To Taste Better Flavor

To Taste Better Flavor

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.

NY TIMES

NY TIMES

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

Zucchini-Nut Bread

Zucchini-Nut Bread

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 

GMO’s pose difficult questions…

Take a read of the link about GMO’s.  

Grilled New Potatoes with Dry and Fresh Sage

Grilled New Potatoes with Dry and Fresh Sage

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 

A much needed rain…

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 

Grilled Swiss Chard Roll Ups

Grilled Swiss Chard Roll Ups

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 

Rain, plant, sun, rain, plant, sun, repeat…

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 early riser…

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 

Spicy Tomato, Pepper, Cucumber, Mint, and Purslane Salad

Spicy Tomato, Pepper, Cucumber, Mint, and Purslane Salad

(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, 

The Allen Stevenson School Field Trip

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 

Fried green tomatoes with hot and sweet aioli

Fried green tomatoes with hot and sweet aioli

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 

The First CSA Pick Up…

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 

Fast and fresh heirloom tomato gazpacho

Fast and fresh heirloom tomato gazpacho

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 

The Heat…

So the past three days have brought massive heat to the fields, and more recently (at 4:pm today) a massive rain.  Few things are as dangerous in farming as high heat, and few things bring the buzz down like heat followed by a massive rain 

Green Tomato Salsa Verde

Green Tomato Salsa Verde

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 

The Summer begins…

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 

Sweet and spiced winter squash soup

Sweet and spiced winter squash soup

  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 

The Summer Drought Continues…

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, 

Happy New Year to our friends, CSAs, and clients…

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 

Deep Winter Chill…

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 

Winter farmers markets…

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 

The Blizzard of 2013!

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 

CSA – the way of the future (partly)…

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.