Listen to your mother. Eat your vegetables.
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
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 …
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 …
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: …
Ah, the brusel sprout. That wee cabbage with the sweet finish of the hard frost. Love, love, love the sprout!
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 …
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!
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.
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.
