Monday, December 7, 2009

Windfall on Saveur

Here is a recent piece about Windfall by Cathy Erway from the Saveur website:

Windfall Farms of Montgomery, New York

Source: Saveur
Windfall Farms of Montgomery, New YorkPhoto: sleepyneko/Flickr
It pays to be plucky—at least, that's how the farmers at Windfall Farms feel. Often harvesting their produce the very same morning that they take it to the Greenmarket in New York City, the vegetable farmers have earned a reputation for consistently having some of the freshest, most eye-catching produce.

Sown on land that once housed a dairy operation, the farm was revitalized in 1980 by Morse Pitts, and to this day is maintained without chemical fertilizers or treated seeds. "We are always experimenting in growing rediscovered heirlooms and new hybrid varieties," Tim Wersan, a farmer at Windfall, said. And the offerings already are abundant. If dandelions and heirloom tomatoes have begun to bore you, try moving onto their crisp corn shoots or crinkly husk-covered ground-cherries. An array of colorful edible flowers like squash blossoms and the spicy nasturtium often come in convenient mixes, and they're almost all available until fall. Try pea shoots and blossoms as a salad green or garnish when they're young, and with older ones, try making a delicate-tasting stir-fry
THE FARMCathy Erway is a freelance writer and home cook whose blog, Not Eating Out in New York, is based on her two-year mission to do just that, in the city that never eats in.   Read all posts from The Farm

Tuesday, December 1, 2009

Have a Gold Ball

This is Hubert. He is holding one of Windfall Farms' Gold Ball Turnips. This Wednesday, we are giving restaurants a sample of this delicious variety, also known as Robertson's Golden Ball. This year's extended cold weather growing season has meant that the turnips are abundant with particularly high sugar levels.  Their flavor is nutty, sweet and mild, and not acrid like other turnips. Their texture is firm and juicy - good raw for salads or crudités. They are best simmered or roasted, and a superior substitute to potatoes because of their ability to soak-up flavor in stews and soups.

We are anticipating a hard frost at the farm this weekend, at which time the turnips will freeze and die in the ground. Because we have limited root storage capacity, we are harvesting the turnips as demand dictates. Therefore, we are pricing them at fifty cents per-pound (.50¢ / lb.) for orders of twenty pounds and more for pick-up at this Saturday's market. If you have a little storage space, we recommend you get a good amount now as they are a good "keeper" through the winter (after this Saturday, they will be $1.00 / pound and up!).

Windfall Farms is at the Union Square Greenmarket (16th St and Union Square West) every Wednesday and Saturday year-round. If you would like to place an order for pick-up, please order by 12 noon this Friday, December 4th. 845 457-5988

For our non-restaurant customers, here's link to some good turnip info.