Greetings From The Growers!
Welcome all to Waldingfield Farm's 19th season! We hope that you have had an excellent winter and are ready for what Waldingfield has in store this year. March has come in like the lion it always is and hopefully the warm spring air will arrive soon. The farmers are eager to start up the greenhouses and get into the fields once again. The hounds are eager, too, and the house could use a break from their running around inside!

2007 was a great year for us and we hope all who experienced it with us will be back for more in 2008. So, enjoy this new issue of the Gazette, and always feel free to drop us a note or swing by the farm.

Cheers,
Quincy & Patrick

Waldingfield Farm food company
After searching for the right manufacturers, WFC rolled out its first products in the fall of 2007. The products would capitalize on the farm's claim to fame - tomatoes; and a majority of our products will be tomato based. We wanted to make our products locally as well as use as much raw material from the northeast as possible. Though a little pricier to make in the northeast, we believe that knowing where your food is made is important to the consumer. The idea is to sell within 150 miles of the farm, or from Boston to Brooklyn, and expand on the local food mantra of buying fresh vegetables and fruits to include grocery items as well. This will help reduce the carbon footprint left behind and also keep our brand local. Why should everything be made so far away?

Our first product, the Heirloom Tomato and Basil Pasta Sauce, was produced in New Haven, CT and used 100% Waldingfield tomatoes. (Both grade "A" and "B" qualities went into making our sauce, increasing the farm's efficiency even more and reducing the waste left on the ground.) We mainly used the Opalka tomato, a Polish Heirloom, and the results have been most favorable. It is available at select stores in Brooklyn, NY (Union Market) and in Litchfield County (email for list).

In early 2008, we also introduced The Farmer's Marinara, a classic red sauce in which Plum and Roma tomatoes were used. It was also produced in New Haven. Later this year we will introduce a Puttanesca sauce as well.

Our third product currently is The Farmer's Vinaigrette, and is produced in Watertown, CT. An excellent product for use on tomatoes and greens, or as a marinade for your favorite meats and poultry, or dressing your favorite sandwhich!

All products sell for $7 (or $70 for a case of 12). Email us for info or sales.

Over Christmas, we offered our products in a Gift Basket. The response was, to say the least, overwhelming. Without even a buying page or picture, we sold far more than we thought possible on our first go round. To all those who purchased, we say thanks! We will definitely improve on the basket going forward (by adding more items and improving the UPS/delivery service).  

Later this year the food company will roll out more products. Caitlin Bedell, our executive chef, is currently working on the recipes for our salsa, relish, and a killer bloody mary mix that we think will rock your world. Besides tomato products, the food company will also sell our basil pesto, fresh basil vinaigrette and our Mighty Mustard Marinade. (All three are currently available only at farmers markets and at our stand.)  Look for our products in stores near you soon.  

1.  Core and ¼ the plum tomatoes. Place into food processor and pulse to chop, but not too fine.

2.  Heat oil in 4-quart saucepan. Add onion and garlic, and sauté until soft (but not browned). Season with S&P, bring to a slow simmer and cook for 45 minutes, covered, stirring from time to time.

3.  When the soup has simmered for 45 mins, stir in the bread, let simmer for 10-15 more minutes. Check seasoning and add as desired.

4.  Serve hot or at room temperature with grated ricotta salata and minced basil strewn on each serving.

Serves 3-4

Enjoy!

FARMS AND RESTAURANTS WE DIG
Amazing cheese, meats, food products, and wool products out of Lyme, CT. Patrick went there last spring on a CT Dept of Ag tour. He then ended up next to one of their trucks at the New Haven Wooster Square market last fall. Fantastic stuff, check it out!

Sankow's Beaver Brook Farm
http://beaverbrookfarm.com


One of the finest in the county, this wonderful restaurant has always been good to the farm. Check out this review. Or better yet, go there and see what everyone raves about.

The West Street Grill - Litchfield, CT
http://www.gayot.com/restaurantpages

Farm share program (c.s.a) REPORT

2007 was our strongest year to date for our CSA program. Our shareholders by and large reported highly favorable reviews of their weekly supply. As always, we are looking for ways to improve; so don't be shy about telling us what we can do to make the experience more rewarding. Space is limited to 100 members.

In 2008 we will be starting the share program after Memorial Day; and though space is limited, we encourage anyone to enquire. Call the farm or email us. If you are a returning member, tell a friend and get a discount. For all CSA info, see our website CSA page. Prices are $550 for a full share and $350 for a half share

This capital is vital for the farm to get off to a good start for the growing season. So don't delay, send in your funds today!