Winter Distribution #4, February 6, 2021

The News from Windflower Farm

Happy winter from the Windflower Farm team!  

We write to remind you that your February share, the last of the season, will arrive this Saturday, February 6th, and to relay some information about pickup times and protocol.

See below for a list of distribution times and locations. If you pick up at West Harlem, please note the earlier pick up window.

Please plan to arrive within the time allotted for the distribution or send an alternate to pick up your share. Your share will come pre-packaged in a box that you may take home. We are happy to take boxes back and to recycle them when we next return to the city. Check in with your site coordinator to find out how this can be done at your site.

If you’ve ordered eggs or a maple share, please remember to seek them out – they will not be packaged in your box. Check in with the site coordinator. 

Note that we cannot help you if you have failed to pick up your share on time. We will be in a box truck making our way back home, and we won’t get there until late evening. Please make a plan to pick up your share or to have someone come in your place.

Your February share:

  • Yellow frying/roasting potatoes (Yukon Gem, soft but still delicious)
  • Sweet potatoes (Covington, unwashed)
  • Carrots (Bolero) and beets (Chioggia if they are red skinned and have red and white flesh and Red Ace if they are dark red throughout)
  • Spinach (Space) fresh from the greenhouse
  • Yellow and red onions plus a small garlic bulb and a few shallots (various varieties)
  • Popcorn (Robust 97) and
  • some oddballs, including either a celeriac (Mars) bulb, a rutabaga (Helenor) or a turnip (Gilfeather), depending on supply
  • Apples (Honey Crisp) from the Borden Farm and jam (assorted flavors) from Deb’s Kitchen

All of the vegetables in your share are certified organically grown. Deb’s jam is made from her own backyard berries, which are also grown without pesticides. But the fruit from Borden Farm is not organic. Your sweet potatoes and spinach will not have been washed. Please wash all of your fruits and vegetables before eating.

We had some help filling out this month’s share. The potatoes came from Williams Farm, the Chioggia beets and carrots came from Denison Farm, and the Red Ace beets came from Clearwater Farm. All were grown organically.

What’s new at the farm?

Today, we harvested your spinach where it has been growing since early October in two of our greenhouses. Outside, it was a lovely 40 degrees and sunny; inside, it was nearly 60 degrees and Mark O’Connor and Yo-Yo Ma’s Appalachian Journey was playing over our speakers. The team and I concluded that farming in winter is pretty good work.

On the Monday after our NYC delivery, we’ll clean out the places on our farm where we store vegetables and send the final few pallets of onions, potatoes, spinach and other odd ends to our local food pantry. This marks the end of one farm year for us, and the beginning of the next.

In December, we placed orders for the things we’ll need for the next season. Beginning a couple of weeks ago, boxes of seeds, growing supplies and tractor parts began to arrive almost daily. We’ll fire up the greenhouse on the first day of March, which gives us just a few more weeks to prepare our taxes, finalize the crop plan, hire some new staff and make repairs to the equipment we managed to break last year.

For the next four weeks, we won’t have greenhouses to tend or coolers to mind, which is a relief. We’ll use this time to organize next year’s CSA. For those of you wanting to join us for the 2021 summer CSA season (and we hope that’s all of you!), please stay tuned. Details are being finalized now and sign up information will be sent out in just a few weeks. We’ll save a spot for you!

We hope that you have enjoyed your winter boxes. Please feel free to share your feedback with us by return email. Thank you very much for being with us.

Our very best wishes, Ted, Jan and the Windflower Farm Team

Windflower Farm Winter CSA pick-up locations and times:

Riverdale (Riverdale Neighborhood House, 10:15 to 11:45)

Washington Heights (New Leaf Cafe, 11:00 to 12:30)

West Harlem (Broadway Presbyterian Church, 11:00 to 1:00)

Stanton Street (M’Finda Kalunga Community Garden), 12.30 to 1:30)

Park Slope (226 17th Street, 1:30 to 3:00)

Prospect Heights (Stocked Burger, 663 Washington Ave at St. Mark’s, 2:30 to 4:00)

Clinton Hill (345 Waverly, between Lafayette and Greene, 2:30 to 4:00)

Prospect Park (Murder of Crows Fitness, 1010 Dean St., 2:45 to 4:00)

Central Brooklyn (1251 Dean St., 4:30 to 6:00)

Local pick up at Windflower Farm (585 Meeting House Rd, Valley Falls, NY) after 3:00 on Friday

Winter Distribution #3, January, 2021

The News from Windflower Farm

Hello and Happy New Year from the Windflower Farm team!

I write this note following an extraordinary day. As the farm team washed, sorted and bagged vegetables yesterday, we were glued to reports of the U.S Capitol being stormed by a mob who were convinced by a lying president and his enablers that the election was stolen. Today, when we reconvene in the greenhouse to harvest your kale and spinach, my staff and I will no doubt relive the day’s remarkably sad events. It was a day we won’t soon forget.

I interrupt your day to remind you that your January share will arrive this Saturday, January 9th and to share some related information. See below for distribution times and locations. Please plan to arrive within the time allotted for the distribution or send a friend, neighbor, or family member to pick up your share for you.

Your January share:

  • Yellow (and perhaps baking) potatoes and garlic in a bag
  • Sweet potatoes and a butternut squash loose in the box
  • Carrots, beets and kohlrabi in a bag
  • Toscano and Red Russian kale and spinach in a bag
  • Empire (the darker red) and Ida Red apples in a bag
  • A jug of apple cider  

A favorite feel-good soup:

At our house, we really like The Oh She Glows Cookbook by Angela Liddon. Try the “On the Mend Spiced Red Lentil-Kale Soup” if you are looking for something delicious to do with your kale and carrots: You’ll note that carrots are not actually a part of the recipe, but we have found that it is much improved by the addition of three or four chopped carrots. Sweet potatoes and butternut squash are also great additions!

Important distribution notes:

Your share will come pre-packaged in a box that you may take home. We are happy to take boxes back and to recycle them when we return in February. Check in with your site coordinator to find out how this can be done at your site. My apologies for the plastic packaging this month. Our paper bag delivery was late in coming.

The apple cider in your share does not fit in the box and is packaged separately. Make sure to grab yours. If you’d prefer, and while supplies last, you may choose to take a second bag of apples instead of a jug of cider.

If you’ve ordered eggs or a maple share, please remember to seek them out – they will not be packaged in your box. Check in with the site coordinator.  

Finally, we cannot help you if you have failed to pick up your share on time. We will be in a box truck making our way back home, and we won’t get there until late evening. Please make a plan to pick up your share or to have someone come in your place.

We hope you enjoy your share! Your next one will be delivered on Saturday, February 6th.

Wishing you a healthy and happy winter season,

Ted and Jan

Distribution #22, Week of November 2, 2020

The News from Windflower Farm

Hello for one last time this season from Windflower Farm (where just a few winter CSA shares are still available!) 

This week’s share


  • Kale
  • Lettuce or Swiss chard
  • Parsley (or cilantro)
  • Onions
  • Shallots
  • Garlic
  • Peppers
  • Sweet potatoes
  • Carrots

What’s new on the farm

Community Supported Agriculture (CSA) is an increasingly vital part of organic farming, and hundreds of small farms in the Northeast thrive because of CSA members like you. Thank you for being a part of our CSA – we hope you enjoyed the experience. I’d especially like to express my gratitude to the volunteers who spend countless hours organizing the CSA. Their work in recruiting members, maintaining websites, managing distributions and in performing countless other tasks is the critical stuff that makes the CSA work. If you think that you’ll be with us next year, consider joining the core group at your pick-up site.   

We at the farm are celebrating our last CSA delivery. As you know, the season comes to an end this week. Victoria, our distribution coordinator, hosted us at her house around a bonfire to celebrate the end of the season. The farm team has been working long days since early March and are ready for a break. I’m very proud of them. Much of the staff will be back at it in a couple of weeks to prepare the first winter boxes. Snowfall bookended the farm season, with a couple of inches in early May, just after planting, and a couple more just last week. Candelaria and her sisters, who are new to snow, had a brief laughter filled snowball fight. Soon, they’d be in the warmth of Central Mexico. For us, there are winter projects that we’ll now have time to turn to, Jan in her studio, and Nate and me in our workshop.

Jan and I hope you have a healthy and happy fall and winter season. We look forward to seeing you before long.

Take care,

Ted and Jan

For more winter share information, please click here:

Distribution #21, Week of October 26, 2020

The News from Windflower Farm

Hello from Windflower Farm (where winter CSA shares are still available!) 

This week’s share

  • Savoy cabbage
  • Swiss chard
  • Kale
  • Garlic 
  • Ginger
  • “Rainbow’ carrots 
  • Red potatoes
  • Leeks
  • Butternut squash 

Next week’s share will include shallots, red cabbage and more sweet potatoes along with more of the usual suspects.

If you are an odd week CSA member, this week’s share is your last of the season. On behalf of everyone here at Windflower Farm, many thanks for being with us. We hope you have enjoyed your share of our farm’s 2020 harvest. It is because you decided to be with us that we were able to pursue the work that we love for another year. If you haven’t had enough of our produce, and want to help keep my staff and me from running wild on the back roads of Washington County, consider joining us for our four month, four delivery winter share. It will begin on the Saturday before Thanksgiving Day and run through early February and include hardy greens from our unheated greenhouses, a wide variety of our stored root vegetables, apples and pears from neighboring farms and something sweet (cider or jam or honey) with each delivery. For more winter share information, please click here:

What’s new on the farm?

Jan, Nate and I have just come in from washing carrots and ginger and it got me thinking about soups. The cookbook, Soup’s On, has one of our favorite recipes featuring these two crops: Coconut Carrot Soup with Ginger and Dill. The only thing better than reaching a beautiful mountain lookout on an October hike is digging into your daypack and finding a thermos full of hot carrot ginger soup with which to admire the view. Nate will post the recipe on our Instagram page.

Many of the ingredients of a potato leek soup can be found in the week’s share, too. Our favorite comes from Moosewood, where carrots are also an important part. This week’s variety of carrot is called ‘Rainbow’ and they are from the last bed on our farm. Then there is butternut squash, which makes one of the very best “feel good’ soups I know. With a pot of soup on the stove, no winter day is too cold, no sky too bleak.

Jan is now napping, Nate is again baking pumpkin muffins for the farm crew – a triple batch for a cold day! – and the Medinas are wrapping up the harvest of some leeks and cabbages. The local staff are off today. They’ll be here tomorrow morning to offload whatever returnables are on the truck, wash tubs and the greens that will be in shares this week, and then fill bags, the heavy vegetables in one, and the light and leafy vegetables in another. 

Our season began in March, which feels like a very long time ago. We welcome the change in seasons and what that portends for those of us whose lives move closely with them. Our last CSA harvest will take place on Wednesday of next week, and although the to-do list is still long, we see an end to the work, or at least a change in the nature of the work. In the next ten days, we’ll plant the final three acres of rye cover crops, transplant the last 20,000 or so of our fall onion sets, cover our strawberries, garlic, onions and winter greens, and tuck away our pumps, unneeded row covers, sand bags and irrigation lines. We expect a low of 17 degrees by week’s end. 

The Medinas will head off to Mexico next Saturday and what appears to be a calendar full of fiestas in celebration of weddings, births and faith. I don’t think they care one way or another about the election here. They expect corruption and division in politics, having had little experience of anything else. Family and community are at the center of their lives. After work today, young Martin came to ask if we would employ his spouse next year. They are hoping to work on a house of their own before starting a family. I told him it was something we would try to make work. 

I believe our election matters. I bet you do, too. I can’t believe that nearly half of us don’t vote. Please tell everyone you know to get out to the polls next week!

Take care, Ted

Distribution #20, Week of October 19, 2020

The News from Windflower Farm

Hello from Windflower Farm (where winter CSA shares are now available!) 

This week’s share

  • Spinach
  • Arugula
  • Bok Choy or kale
  • ‘Covington’ sweet potatoes
  • Red and yellow onions
  • ‘Rainbow’ carrots
  • Cilantro
  • Chiles (small, HOT, not sweet!)
  • Potatoes
  • Eggplants (or sweet peppers)
  • Ginger

Your fruit share will be a mix of early ‘Fuji’ and ‘Empire’ apples from Yonder Farm. The ‘Fujis’ are the lighter colored apples.

Please use care in handling the chiles in your share, particularly around children – they can be painfully hot. The small, blocky orange-yellow ones are habaneros and are very hot. They will be the last of the season. You might find a way to combine these with the cilantro in your share.

Some shares will contain eggplants, others will have sweet peppers. This week’s eggplants, also the last of the season, may not be the prettiest, and I’m sorry about that, but I hope you’ll still enjoy these last flavors of summer. Try to ignore the spots – a good deal of the waste in our food system can be attributed to shopping too much with our eyes. Breaded and fried, they make great additions to any pizza, especially with dollops of Ricotta and pesto. They are also an excellent addition to any vegetable lasagna.   

You’ll be getting some of Nate’s ginger this week, and very likely again next week (the pieces won’t be large). He ordinarily gets his planting stock from a guy called “Biker Dude” in Hawaii, but he had a crop failure last winter and referred Nate to a Peruvian supplier. Have fun with it. One of my favorite ways to enjoy this tropical crop is in the form of a gingersnap cookie. 

Winter share news

To learn more about our winter share, please click here:

What’s new on the farm?

I took a road trip on a rainy Friday last week to a farm in northern vermont. Earlier in the year, I mentioned that I might more frequently include the produce of other organic farms in your summer shares beginning next year. (The idea, by the way, received overwhelming support.) Among the best candidates for that are beans and carrots. Beans because a friend and experienced organic farmer – Martin Stosiek – has a bean harvester. Carrots because we do not have a soil suitable for growing carrots, at least not on a commercial scale. Ours is too stoney to grow straight carrots or to cultivate a carrot crop using tractor mounted tools. 

My trip north took me to Jericho Settlers Farm, just east of Burlington, VT, near Mount Mansfield’s backside. The farm sits on 90 acres of Winooski River bottom soils, level, stone-free and well suited to the production of carrots, parsnips and beets. The winter share’s carrots will come from them this year. My hope is to barter onions, which grow better here, for their carrots.  

There is a third crop I’ll mention – potatoes. We have never had to buy potatoes before, and I don’t intend to include them among the crops we’ll source in the future, but I have just purchased some to help finish out this year and to have them for the winter share. Our own potatoes were planted in a back field that our irrigation system could not reach and yields were miserable. Sometimes things don’t work out. The potatoes I have purchased came from Williams Farm and are certified organic. You’ll get more next week.

Have a great week, Ted

Distribution #19, Week of October 12, 2020

The News from Windflower Farm

This week’s share

  • ‘Covington’ sweet potatoes
  • Red and yellow onions
  • ‘Romance’ carrots
  • ‘Bouquet’ dill
  • Sweet peppers, mostly ‘Carmen’ 
  • Butterhead lettuce
  • ‘Kalebration’ mixed kale
  • Arugula
  • ‘Fordhook’ Swiss chard

Your fruit share will be ‘Fortune’ apples (‘Empire’ crossed with ‘Northern Spy’) and ‘Bosc’ pears from Yonder Farm.

I’m imagining tacos de camotes – thickly sliced slabs (or cubes) of roasted sweet potatoes, black beans, avocados, and onions placed in a hard corn taco, with my favorite Mexican sauce drizzled over everything and topped with fresh greens. You’ll find a dozen recipes online. 

What’s new on the farm?

Sweet potatoes are not difficult to prepare. Roast at 400 degrees in a pan with parchment paper until they begin to ooze their caramelized sugars and take on a bronzing around the edges, then serve. If cured properly, they won’t need anything. (Jan, who looks for any excuse to pull out the maple syrup, will tell you that a spoonful never hurts.) For fans of butternut squash soup, sweet potato soup is an excellent alternative. For the more adventurous, sweet potato lasagna is out of this world. 

This week’s batch of sweet potatoes is the first to come out of our makeshift curing room. When harvested, sweet potatoes are all starch. But a week to ten days at 80 degrees turns those starches to sugar. It’s not unlike what a week in the Carribean might do for any of us after a long winter. Connor, who is new on the farm this year, came to us after his Peace Corps work in Ghana was interrupted by the pandemic. His aunt MaryJane owns some of the land that we use to grow your crops. He tells me that the weather in Ghana permits in-ground curing of the roots. In our case, we cordon off a corner of a greenhouse with a heater, turn the temperature up, flood the floor so as to achieve a humidity of nearly 100%, and wait for ten days. That’s usually all there is to it. You can ensure that curing is complete by letting them sit on your counter for another week.   

Our sweet potatoes started their lives in North Carolina. Farmers there plant full size sweet potatoes in the field in early spring and then harvest “slips” – the little sprouts that emerge from the roots – and either plant them or sell them to other farmers for planting. My friend Tim, who grew 24 acres this year, drives his box truck all the way to North Carolina every spring to get the best slips, and he brings ours, too. His farm is called Laughing Child Farm, named for his four happy daughters, and on it he produces nothing but sweet potatoes. I admire the simplicity of his business, but I don’t envy it. Nate and I washed and sorted 80 bushels of sweet potatoes today (the yield from three 375’ beds), which I think will be enough for this week’s CSA deliveries, and I would have been done in by the tedium if it wasn’t for the excellent Sunday lineup on our public radio station (Le Show, Splendid Table, Afropop Worldwide and Freakonomics Radio). I prefer the challenge of the wide variety of crops we grow for the CSA.

Winter share information and a signup form should be available next week.  

Have a great week, Ted

Distribution 13, September 1 and 3, 2020

The News from Windflower Farm

Hello from Windflower Farm, where the weather has turned pleasantly cool and wet.  

What’s in your share?

  • Carrots
  • Lettuce
  • Kale
  • Tomatoes
  • Peppers
  • Onions
  • Beans
  • Dill
  • and something from our mystery tote

Your fruit share will include our watermelons or Pete’s peaches. Rosemary and potatoes will be coming next week, if our harvesting machinery works properly, along with edamame, cilantro and chiles.   

What’s new on the farm?

On Saturday, a tornado passed just a few miles south of here, leaving downed trees and power lines, and dropping over 3 inches of rain across the area. I believe one person was hurt and some roofs were damaged. A photo taken in nearby Schaghticoke, with a friend’s house in the foreground and the funnel cloud behind it, reminds me of my childhood, when we would watch tornados from my grandmother’s front porch in Illinois. It took a path nearly identical to the one it took 23 years ago, following first the Mohawk River Valley and then jumping the Hudson to the Hoosic River, giving some credence to the curious notion that storms follow water. Several of us were texting back and forth, aware that our greenhouses can become giant spinnakers if the storm gets hold of them. In an ordinary year, this would have been an open house weekend at the farm. We might all have been huddled in our cellar, tents blowing in the wind.

This time of year, we do most of our planting and weeding on Thursdays and Fridays. The remainder of the week is spent harvesting and packing. We had an all day rain here on Thursday and, although there was much to do in the field, we retreated to the indoors for seeding, garlic trimming and machinery repair. The Medina family, clustered together in our new barn, spent much of the day listening to Mariachi music, the accordion and brass instruments blazing in their upbeat way, even when the lyrics are often sad. They also played recordings of several Mexican comedians, whose Spanish was way too fast for me to understand, but who had them in stitches. Their laughter and their apparent enjoyment of one another is a joy to watch. Before the need to take precautions against the pandemic, we all ate together in a big kitchen in the barn, where Wednesdays were potluck. So far this summer, we have not shared a single meal, and I think we all feel diminished for it. Food transcends language and brings us together, and I think we all miss that part of our working lives here. I imagine that you miss that in your lives, too. I find it good to keep in mind that it will not always be this way. 

Have a great week, Ted

Distribution #12, Week of August 24, 2020

The News from Windflower Farm

Greetings from Windflower Farm. This week’s CSA distribution marks the first of the second half of the season. What’s to come? You’ll receive another six or seven weeks of summer vegetables – tomatoes, corn, squashes, beans – and then, with the change in weather, you’ll get several weeks of fall vegetables, including winter squashes, leeks, carrots, potatoes and sweet potatoes. Keep in mind that the season is 22 weeks long. This year, it will come to an end during election week. Your fruit shares will include the peaches, plums and melons of summer for some time to come, then, when summer is over and the growing season winds down, we’ll wrap up the fruit share with pears, apples and cider. The fruit share lasts 20 weeks.     

This week’s share

  • Tomatoes
  • Basil
  • Sweet corn
  • Peppers
  • Eggplant on Tuesday, onions on Thursday
  • Squashes or cucumbers
  • Green beans
  • Lettuce – Romaine on Tuesday, Redleaf on Thursday
  • Cabbage

Your fruit share will be either our watermelons or Pete’s plums. Carrots will be coming very soon, I promise, as will potatoes and Rosemary and the return of salad greens. 

The changes that we’ve made in our packing shed in response to Covid-19 have caused us to make some errors. All of this packing is new for us. I am sorry if you’ve missed out on some items. We’ll do our best to make them up to you. And we are working hard to get our systems up to speed so as to avoid shortages in the future.

What’s new at Windflower Farm?

In the past, onion topping had consumed much of our time this time of year. But this year, things will be different, at least that’s the hope. Farmers, forever attracted to machinery that reduces physical labor, long ago developed cutting tables that removed onion tops and roots from bulbs, but we have never owned one. Imagine a pair of 48 inch rolling pins working side by side and turning in opposite directions. Now imagine that each of them is made of heavy steel and has a cutting blade spiraling along its length. The roller pairs are set on the table so that their front or top ends are higher than their bottom ends, causing a bulb to move along the length of the rollers. As it travels, the bulb remains on top of the rollers but its roots and leaves occasionally get pulled down between them and are cut off by the spiraling blades. As you can imagine, it is a machine that requires safety guards. 

An onion topper came up for sale on my local farmer list-serve. It was sold within nine minutes. A Vermont farmer offered to put one in a container he was having brought in from the Netherlands, but I declined. In the Northeast, with the rare exception of small farms like ours, onions are produced on muck soils, and those are found in just a few pockets in New York, Ontario and Quebec, which is where I concentrated my search for a topper of our own. On Thursday of last week, I travelled to onion country in Quebec to pick up an onion topper I found through an equipment dealership. The border crossing was not exactly smooth. There was a committee of three looking me over closely. “Were you not aware that the border has been closed for weeks?” “Why didn’t you buy one in the states?” “What does it do?” “Why didn’t you have it shipped?” And so on. To which I responded: “Yes, but agriculture is an exempt industry, they are unavailable in the states, they remove onion leaves, and shipping would have cost a fortune.” They must have concluded that it was an unlikely pretext for doing anything nefarious because they let me across.

My topper was at Fermes Farnham, a huge onion and carrot operation in the small village of Sainte-Sabine. If you are a fan of Louise Penny novels, you’ll be familiar with the landscape I passed through. French speaking, largely Catholic, agricultural, flat as a pancake with the exception of little lakes and hummocks here and there. Four men who claimed to speak no english at all, which may have been true, helped me load the topper onto my truck. We were all concerned when it appeared my tires might all blow out from the weight of the thing, but eventually decided it would be fine. Before I left, they allowed me to climb around on their new harvester – bright red and a story and a half tall – so that I could see how a topper is set up to work. I crossed back into the states at Rouses Point, where the border agent quizzed me about growing his favorite vegetables – Brussels sprouts and parsnips – which we don’t grow. I was unsure if I would be let back in. Back home, I’ve begun to assemble the parts that should enable me to get the onion topper up and running in the next couple of weeks. I’ll be curious to know if you can see the difference – I know we will.

Have a great week, Ted

Distribution #10 – Week of August 10, 2020

The News from Windflower Farm

Hello from Windflower Farm. Last Tuesday’s tropical storm, Isaias, dropped just over three inches of rain here, replenishing both of our ponds in dramatic fashion (see our Instagram page) and giving our farm it’s very first all-day rain of the season. I know that in New York you were battling high winds and heavy rains on that day, and I stayed in close touch with our delivery team to hear how things were playing out, but I also had the first deep rest in a long while that afternoon, knowing the good that a much reduced Isaias was delivering to our little farm. We are irrigating now from a pond that was bone dry just a week ago.

What’s in your share?

  • Swiss chard
  • Toscano kale
  • Tomatoes
  • Peppers
  • Cucumbers on Tuesday, squashes on Thursday
  • Beets
  • Sweet corn
  • Onions
  • Garlic

Your fruit share will be peaches from Yonder Farm

What’s new on the farm?

Bill McKibbon wrote recently that, at current levels, warming is happening at a rate that can be likened to moving south 12 miles every year. As a farmer, I imagine ten years of this, and then twenty. I’ll be farming in a lower Hudson Valley climate soon, and then in South Jersey’s. The corn, tomato and squash season will be four weeks longer, and then eight. We’ll be growing peaches and red, seedless table grapes. And then I think of the heat. Already Jan threatens to leave here, searching for a more hospitable climate – coastal Newfoundland, perhaps, or Reykjavik, which she hears is nice. And I think of the concern a fruit grower shared with me: warm early springs, which result in early blooms, coupled with occasional spring freezes that threaten an early crop, actually make peach and plum crops far less reliable as the world warms. And I think of the flooding along the coasts and the dislocation of millions of people.

When we work the soil, CO2 is released, making organic farmers complicit in the largest contribution farmers as a whole make to greenhouse gas emissions. Planting kale or lettuce or carrots requires a nearly perfect bed, which requires tillage. But when we plant a sod, sow cover crops or replant woodlands, we can, on the other hand, sequester carbon. Minimizing carbon-burning tillage and maximizing steps that help sequester carbon are two of the most promising steps we can take toward slowing the warming of our planet, and at Windflower Farm there is much more we can do along these lines.

Some scientists believe that agriculture can be made carbon-neutral with perennial crops, reduced tillage, management-intensive grazing and agroforestry, among other things. We’ll be a while in achieving this, but I am heartened when I attend conferences and see so many young farmers attending sessions on reducing tillage and soil health. The tool I’m saving for is a roller/crimper. It rolls a cover crop down, turning it into a weed-suppressive mulch, into which we can transplant all kinds of vegetable crops without any kind of tillage at all. Next year, I hope to be able to report that your sweet corn and broccoli and ‘Delicata’ squash were grown using reduced tillage practices.

Best wishes, Ted

Windflower Farm Weekend Carpool

Interested in attending the Windflower Farm Weekend August 25-26th, but don’t have transportation? Want to car pool? Looking for other ideas? Consider the following:

Sign up to request or share seats on our CBCSA CAR POOL website!
Rent a Car2Go, Zipcar, etc and get a few friends from the aforementioned CBCSA Car pool website to defray the costs.

Take Metro North to Poughkeepsie or other areas north of the city and rent a (typically much cheaper) car from there.
Get a group together to rent a van