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 …
What We Grow
Welcome to our menu.
Here you will find a complete listing of all the crops grown here at Waldingfield Farm. We have added the Latin names for the more erudite among you. Have fun browsing our huge selection of varieties. We think it is among the largest in New England!
To find out what is actually available on any given week, just give us a call at 860-868-7270
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.
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: …
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
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
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.
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!