Waldingfield Farm
Produce
Honey
Maple Syrup
About the Farm
Nestled in the picturesque hills of Litchfield County, Waldingfield Farm has been a cornerstone of sustainable agriculture since its establishment as an organic farm in 1990. The farm originally dates back to the early 20th century when it served as a dairy farm, purchased by the current owners' great-grandfather, Mr. C.B. Smith. In the late 20th century, brothers Daniel, Quincy, and Patrick Horan reimagined Waldingfield, transforming the once dormant dairy land into one of Connecticut’s premier certified organic vegetable operations. Today, Waldingfield Farm is known for its vibrant heirloom tomatoes and diverse assortment of gourmet vegetables, grown responsibly through crop rotations, natural fertilization, and meticulous care of the soil.
The farm is committed to sustainability, utilizing practices like composting, green manure, and the complete absence of synthetic fertilizers or chemicals, ensuring a healthy, nutrient-rich harvest each season. Waldingfield's extensive produce list, ranging from leafy greens and root vegetables to succulent summer squashes and colorful tomatoes, is complemented by artisanal food products crafted to elevate the farm-to-table experience. Their community-supported agriculture (CSA) program, active farm stand, and consistent presence at local farmers' markets underscore their dedication to bridging the gap between the farm and local communities.
Owned and operated by brothers Patrick and Quincy Horan, Waldingfield Farm is a vibrant reflection of their passion for organic agriculture, community engagement, and environmental stewardship. Patrick, previously involved in finance and acting in New York City, and Quincy, inspired by his educational experiences out west, have cultivated not only a flourishing agricultural venture but also a rich community around organic farming. Waldingfield Farm continues to thrive as a beacon of sustainable practices, culinary quality, and local empowerment, inviting everyone to savor the freshness of organically grown produce directly from Connecticut’s fertile soil.
Nestled in the picturesque hills of Litchfield County, Waldingfield Farm has been a cornerstone of sustainable agriculture since its establishment as an organic farm in 1990. The farm originally dates back to the early 20th century when it served as a dairy farm, purchased by the current owners' great-grandfather, Mr. C.B. Smith. In the late 20th century, brothers Daniel, Quincy, and Patrick Horan reimagined Waldingfield, transforming the once dormant dairy land into one of Connecticut’s premier certified organic vegetable operations. Today, Waldingfield Farm is known for its vibrant heirloom tomatoes and diverse assortment of gourmet vegetables, grown responsibly through crop rotations, natural fertilization, and meticulous care of the soil.
The farm is committed to sustainability, utilizing practices like composting, green manure, and the complete absence of synthetic fertilizers or chemicals, ensuring a healthy, nutrient-rich harvest each season. Waldingfield's extensive produce list, ranging from leafy greens and root vegetables to succulent summer squashes and colorful tomatoes, is complemented by artisanal food products crafted to elevate the farm-to-table experience. Their community-supported agriculture (CSA) program, active farm stand, and consistent presence at local farmers' markets underscore their dedication to bridging the gap between the farm and local communities.
Owned and operated by brothers Patrick and Quincy Horan, Waldingfield Farm is a vibrant reflection of their passion for organic agriculture, community engagement, and environmental stewardship. Patrick, previously involved in finance and acting in New York City, and Quincy, inspired by his educational experiences out west, have cultivated not only a flourishing agricultural venture but also a rich community around organic farming. Waldingfield Farm continues to thrive as a beacon of sustainable practices, culinary quality, and local empowerment, inviting everyone to savor the freshness of organically grown produce directly from Connecticut’s fertile soil.
Type of Foods Inside
Vegetables:
- Swiss Chard
- Summer Squash
- Spinach
- Radishes
- Pumpkins
- Potatoes (Peru Blue, Yukon, Red Blush)
- Sugar Snap Peas
- Peppers (hot and sweet varieties)
- Melons
- Lettuce (Waldmann Green, Black Seeded Simpson)
- Leeks
- Kohlrabi
- Kale (Red Russian)
- Asian Greens (Tatsoi)
- Salad Greens (Arugula, Mustard Greens)
- Eggplant
- Cucumbers
- Collard Greens
- Cauliflower
- Carrots
- Cabbage
- Brussel Sprouts
- Broccoli Raab
- Broccoli
- Tomatoes (Heirloom varieties)
- Zucchini
- Winter Squash
- Beets
- Beans (Cherokee Trail of Tears)
Fruit:
- Melons
- Apples (seasonal, from CSA shares)
Other Items:
- Honey
- Tomato Sauce
- Salsa Verde
- Dried Herbs and Spices
- Garlic
- Maple Syrup (from partner farm)
Vegetables:
- Swiss Chard
- Summer Squash
- Spinach
- Radishes
- Pumpkins
- Potatoes (Peru Blue, Yukon, Red Blush)
- Sugar Snap Peas
- Peppers (hot and sweet varieties)
- Melons
- Lettuce (Waldmann Green, Black Seeded Simpson)
- Leeks
- Kohlrabi
- Kale (Red Russian)
- Asian Greens (Tatsoi)
- Salad Greens (Arugula, Mustard Greens)
- Eggplant
- Cucumbers
- Collard Greens
- Cauliflower
- Carrots
- Cabbage
- Brussel Sprouts
- Broccoli Raab
- Broccoli
- Tomatoes (Heirloom varieties)
- Zucchini
- Winter Squash
- Beets
- Beans (Cherokee Trail of Tears)
Fruit:
- Melons
- Apples (seasonal, from CSA shares)
Other Items:
- Honey
- Tomato Sauce
- Salsa Verde
- Dried Herbs and Spices
- Garlic
- Maple Syrup (from partner farm)
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