Working on a New and Improved Wash Station

Thanks to the On-farm Washing Station Cost Share Program from FARMroots (Greenmarket's Technical Assistance Program), Windfall Farms is in the process of renovating our wash station. The structure, which has been the site of our wash room for many years now, is built off of one of our greenhouses and has needed attention for quite some time. Now with the help of the fantastic builders from SDV Carpentry the room is being rebuilt  and will soon be like new. Stay tuned for finished pictures.

It may seem like summer is over - Labor Day has come and gone, the kids are back at school, and you may need a sweater in the evenings - but local farms are still producing fabulous summertime treats. 

Mexican sour gherkins (also known as sanditas) are tiny bite sized cucumbers that look like little watermelons. Cut them in half and mix them with some halved cherry tomatoes, chopped onion, fresh cilantro, and a little lime juice and you have yourself a delicious summer salad. Enjoy!

       

We've Been Busy

There's a lot going on at Windfall Farms lately. The farm has gone through many changes over the years but we have a lot of really exciting stuff happening right now. We are working with Orange County Land Trust (OCLT) to try and preserve our land. FARMroots has accepted us into their Intensive Technical Assistance Program (ITAP). We are experimenting with ideas and recipes in our Commercial Kitchen and our Carriage House is getting some much needed repairs. 

historic carriage house will be safe & sound

preserving the harvest

We have more fencing than ever, more acreage planted than in previous years, and lots of new permanent plantings like fruit trees and berries. We also have some new toys to make things a bit easier. We will keep you posted on our progress and all of the new projects we have planned. 

for those trips to the top field

everything is going on pallets

Help Cayuga Pure Organics Rebuild After Fire

Help Cayuga Pure Organics, An Organic Non-GMO Farm, Rebuild After Fire

Fellow Union Square Greenmarket farm, Cayuga Pure Organics, can really use your help right now. Their beanery burnt down in a fire and they are trying to raise money in order to rebuild. If you have an extra couple of bucks (or couple of thousand), they are a wonderful farm in need of your support.

Chrysanthemum Greens at Windfall Farms

In Season: Travis Post’s Chrysanthemum Greens Salad With Sesame Dressing

Photo: Victor Prado/New York Magazine; Illustrations by John Burgoyne

Native to East Asia, the edible leaves of the chrysanthemum plant go by many names, including shungiku in Japanese and tong hao in Chinese; Chinatown foragers of the old school simply call them chop-suey greens. They have a deliciously grassy, slightly mustardy flavor; a cool, delicately crisp bite; and a reputation as a nutritional powerhouse. Mature greens are used to flavor soups, stews, and stir-fries, but the tender young specimens available now atGreenmarket’s Windfall Farms are best raw in salads, like this one fromYunnan Kitchen chef Travis Post.

Travis Post’s Chrysanthemum Salad With Sesame Dressing

1/3 cup sesame tahini, well-stirred (tip: to make stirring easier, flip the jar upside down 1 to 2 days before using)
4 tbs. unseasoned rice vinegar
1 tbs. Chinese black vinegar
1 tbs. chile oil
2 1/2 tbs. light soy sauce
1 tsp. sesame oil
1 tsp. kosher salt
1 1/2 tsp. sugar
Pinch ground Sichuan peppercorns
2 quarts loosely packed chrysanthemum greens

(1) In a small mixing bowl, whisk together the sesame tahini and the 2 vinegars. Add the remaining ingredients, except the greens, and stir until well combined. (2) Divide the chrysanthemum greens evenly on plates, and drizzle with dressing to taste. Serves 4 to 6.

*This article originally appeared in the May 13, 2013 issue of New York Magazine.

By Robin Raisfeld and Rob PatroniteFILED UNDER: IN SEASON, CHRYSANTHEMUM GREENS, RECIPES, TRAVIS POST, YUNNAN KITCHEN