Sign up now for our 2019 summer season!

Vegetables on table

Stanton Street CSA will provide city dwellers with access to high quality, locally-grown, farm fresh produce.

Enrollments for summer 2019 is open. Sign up by April 27 and get special early bird pricing!

Click this link to find out more and purchase a CSA share.

As a member of the CSA, you’ll get 22 weekly deliveries of fresh, organically grown herbs, greens and seasonal vegetables of all kinds from our farm in the upper Hudson Valley. You’ll get bicolor sweet corn, heirloom and red beefsteak tomatoes, colorful peppers, salad greens of every kind, cucumbers, carrots, red and yellow onions, broccoli, cabbage, potatoes, fresh green beans and much, much more.

Our distribution takes place each Thursday from June 6th to October 31th on the back patio of the M’Finda Kalunga Community Garden

Get Ready For Summer Eats!!

We’ll be dropping our 2019 summer enrollment link SOON!

We have a new veggie share pricing structure. We’ve eliminated our admin fee, and instead we now have three tiers of pricing for the veggie share, based on enrollment date–savings are best the earlier you sign up.

$560 – if you enroll by April 27th
$595 – if you enroll after April 27th, but by May 25th
$620 – if you enroll after May 25th, but by June 1st

For the summer season, subsidized shares are available to qualified applicants–please do not hesitate to inquire about details.

Email us if you’d like the enrollment link sent to you as soon as it goes live:

Taking winter share sign-ups now!

A note below from farmer Ted about our upcoming winter season…

Our winter share sign-up is underway! Help keep the Windflower Farm team off the streets of Valley Falls – please sign up today for our winter share

https://windflowerfarm.wufoo.com/forms/m1xr27rk05nzoa8/

The winter share consists of four monthly deliveries that will include approximately 2 lb. of organically grown greens (including spinach, kales, Swiss chard and other greens) and 8-10 lb. of storage vegetables (including carrots, red and yellow onions, winter squash, a variety of potatoes, beets, leeks, sweet potatoes, popcorn, black beans and more), along with 4-6 lb. of fruits, and either apple cider or homemade jam or local honey – all packed to fit in a returnable box. This year, some of the storage vegetables (including carrots and butternut squashes) will come from neighboring organic farms, but almost everything else will come from Windflower Farm.

What’s new? Less plastic packaging! There are too many plastic bags in the world and we fully intend to reduce the number we use in packaging your vegetables. We’ll pack loose where we can, and use paper bags where we need packaging. Our GOAL will be to use zero plastic bags, but, because we are not yet sure that we can, we’ll promise this: to use no more than one plastic bag per month. And we have found a reusable, recyclable, tape-free box to help reduce waste.

An optional EGG share from neighbors raising free-range hens is also available in the winter, as is a MAPLE share. Our four deliveries are timed to coincide with the deliveries made to your CSA pickup site by Lewis-Waite Farm (of CSA Extras) for one-stop shopping.

Delivery dates: November 17th, December 15th, January 12th and February 9th.

Week 7 share

Notes from the farm. Good news – it rained! A farm saving rain. Not enough to recharge ponds, but enough for this week.

The well drillers were here on Friday – a father and son both named Clarence. When I told the elder Clarence that the well they dug for us ten years ago was still giving us over 65 gallons a minute he nodded his head and laughed and attributed the success of the well to the mysterious workings of his dowsing rod. “The water is there, you just have to know how to find it,” he said, pointing to the dusty ground. “Some people believe in the rod, some don’t,” he added. The younger Clarence, who did most of the talking, identified a site on the top of our back hill as a promising well location. It’s convenient because it is where our son, Nate, might like to build a cabin one day, but, to me, the location is not an intuitive one. Because surface water is found at the bottom of hills, and not the top, it seems logical that subsurface water should be found at the bottom, too. But Clarence explained that while gravity, which is the primary force governing the location of surface water, is also at work under ground, the vast network of cracks and fissures and dams in the bedrock below our feet play a role that cannot be guessed at above ground. “We don’t know if we are standing on a porous substrate that allows water to flow freely downward or if there is impervious rock  just a couple of feet below us that has dammed water at higher elevations” he explained. He pointed out that our first well – the 65 GPM well, which is on high ground – was dug to a depth of 480 feet. And he said that he dug a well for my neighbor in the valley below us to a depth of 350 feet and still found just 12 gallons of water. “We found a high elevation pool over at your place, but you never know.” The cost of the well, he said, would be $10/foot. Plus the cost of well casing and the auger bit. And there would be the pump, the pressure tank and the generator. “All together, we can do it for under $10,000, maybe under $8,000.” Then Clarence said he’d be back with his dowsing rod once we’ve cleared a way through the hedgerow large enough to accommodate his drilling rig. When he returns, I’ll try very hard to believe in his dowsing rod.

– Ted Blomgren, Windflower Farm

Week 6 share

For those days when you get your goodies home only to realize your crisper is still full of odds and ends from last week’s share, universal pesto is the answer:

2 cups anything leafy & green (chard, kale, mustard mix, spinach, bok choy, etc)
¼ cup toasted nuts (walnuts, almonds, pecans, etc)
1-2 tablespoons umami (miso paste, parmesan, sun-dried tomatoes, olives, etc)
2 tablespoons allium (garlic scapes, scallions, chives, onion tops, etc)
2-4 tablespoons lemon/lime
½ – ¼ cup oil
salt & pepper to taste

Blend into paste. Keeps well frozen!


What’s new on the farm. Dry conditions continue to consume all of our attention. Every two or three hours we switch some plumbing or fire up a new pump. The wet weather system predicted for late last week – scattered storms that would deliver heavy rainfall up and down the Hudson Valley – missed us completely. And there is little chance of rain in the current ten day forecast. The walk in to the pond follows a now well-worn path and – the silver lining – it’s a refreshing escape from the sun. The path is the length of a city block and follows along a creek, over logs, through ferns, around fox dens. When I arrive at the pond’s edge, the frogs all jump in. It’s as though the life guard has given the all clear signal to the kids at the community pool. Starting the pump had been a headache, but the new Honda GX390 we installed last year has proven to be a reliable motor and the new cast iron impeller a significant improvement over the cheaper plastic models we’ve used in the past. With all the practice, I have finally learned how to set the choke and throttle so that it starts with a single, gentle pull. Small satisfaction. The middle pond still has plenty of water, but the back pond is now dry, and without rain sometime soon, we’ll start to experience losses. Vegetables are more than 90% water. We are a little desperate here, but are trying to keep up. Northeastern farmers are used to irrigating, but, unlike California’s vegetable farmers, we are unaccustomed to providing all of the water our crops need. We don’t have canals or federal irrigation projects. The farm is getting a little weedy, and we are behind in our plantings, but, so far, we are keeping established crops watered. We will keep you posted. Now, off to climb on the Sherpa – there are two pumps to turn off for the night.

Have a great week, Ted

Week 5 share

Sugar snap peas are delicious raw in salad, or dipped into hummus–just trim them first and then you’re good to go!

We have begun practicing the siesta here at the farm. We were indoors watching the World Cup after lunch yesterday, when temperatures were in the 90s, and then out planting beans in the relatively cooler evening hours. Irrigating happened all day long, but that was largely a matter of my turning valves and operating pumps. It is early Sunday morning as I write this, the Medinas are harvesting collards and Swiss chard and Jan is harvesting some of the longer lived cut flower varieties. They will cool their harvests, dunking them into tubs of cold well water, in the case of the greens, or into buckets of fresh water in the case of the cut flowers, and have them in their respective coolers before the day heats up (we will harvest your salad greens tomorrow). We will then turn our attention to onions, cucumbers, kohlrabi and squashes – vegetables that are less immediately sensitive to the heat. Processing the onions and kohlrabi – removing stems, roots and bad leaves and bunching – is something we will do in the shade, the Medina’s Mariachi music in the background, something cold to drink at hand.

You are invited to our open house at Windflower Farm on the weekend of August 25 – 26. There will be farm tours, a potluck supper, live music, a bonfire, camping (or staying at a nearby B&B or motel), breakfast prepared by the farm crew, a county fair, swimming in the Battenkill River and the camaraderie of your fellow CSA members from throughout New York. More details to come, including information regarding transportation.

I hope you can join us. And I hope you have a happy fourth of July.

Best wishes, Ted

Week 4 share

Green things for days. Don’t let kohlrabi intimidate you–just cut in quarters, peel, chop out the tough core, slice into matchsticks, and toss into salad!

What’s new on the farm? We received our first real rainfall in over a month! And we are all greatly relieved. I had made initial inquiries about having another irrigation well dug, and the estimate came in well outside our equipment budget for the year. Still, this weekend’s rain will barely get us through the week. Even our bigger pond is now perilously low. So, I think we’ll use the week to rework the budget.

Encounters with wildlife are a regular feature of life here on the farm. Just the other day, standing waist deep in our larger pond as I moved the irrigation inlet to deeper water, I was stared down by three large bullfrogs concerned with what I was doing to their pond, which is now several feet below normal.

Perhaps the more interesting encounters have to do with moose, bears and coyotes, but smaller animals also get my attention. I have a small motorcycle – a Kawasaki Sherpa – that I use to scout crops and tend irrigation pumps and valves. I don’t have a license so I’m mostly limited to farm roads. Late Friday night, I was heading down the narrow ravine road a little faster than I should have when I spotted a skunk in the road. I was heading to the pond to shut down the irrigation pump. The skunk was going the same direction I was headed but well below me. The road was steep and gravelly, and I was not going to be able to stop in time. I did not want to be sprayed, nor did I want to hurt the skunk. A small pond was to my right, and a swamp to my left, so turning off the road wasn’t an option. There was nothing to do but hit the throttle. As I approached, I could see its tail stand straight up. Although I passed within inches, it somehow missed me. I made the mistake of telling Jan about when I failed to make a jump over the large irrigation pipe and took a header last week and she has threatened to hide the keys to the Sherpa, so I haven’t told her about this latest episode.

The fun never ends here at Windflower Farm.

Have a great week, Ted