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 …
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
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
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!
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.