Policy and Vision Statement from Green Thumb Farm

Our goal is to provide a wide range of wholesome, quality, seasonal food to our members, as well as being environmentally aware and socially responsible.

Between 1994 and 1998, of the nearly 5,000 non-hybrid vegetable varieties offered by seed catalogs, 88% have been discontinued but 1,889 entirely new varieties were added. Plant breeding for mechanical harvest and cross-country shipping have created generalized varieties that would grow reasonably well throughout the U.S. More profitable hybrids and patented varieties replaced seed collections, which were often adapted to regional climates and resistant to local diseases and pests. The transnational agrochemical corporations, through decisions based on short term profits, have destroyed irreplaceable genetic resources.

In order to counter these trends, we at Green Thumb Organic Farm grow a wide selection of herbs, fruits, and vegetable crops. By having economic demand for minor variety crops, seed companies will continue to offer and increase their selection of these items. This is important to all of us in these times of disappearing genetic biodiversity in our food system. As a side to this, nutritionists recommend a varied diet of greens, fruits and vegetables (more being better). Through a wide array of such plant-based foods, our bodies can receive the vitamins, minerals and micronutrients necessary for optimum health and disease fighting ability.

Our CSA enables us to sell this wide range of food stuffs over an extended season. We are third-party certified organic by the Northeast Organic Farming Association of New York (site inspected yearly), growing everything in an earth friendly, sustainable manner. Our produce is hand harvested daily to ensure maximum freshness and quality. We continue to farm on the urban fringe on land which has been in our family over 300 years. We pay our workers a living wage above the national and regional farm worker's average. We are a family managed and owned farm, and our interest is in nutritional well being of our subscribers and the health and security of our planet.

Thank you very much for your support and encouragement.

Farmer Bill Halsey

Harvest Chart

These are estimates to use as a guideline only, as weather conditions will affect the harvest.

  • Asparagus (June) - Spring harvest treat!
  • Beans (June - October) - A summer weekly staple; French Filet, Italian Romano (flat pod), purple, yellow wax, Cranberry, Limas, regular green
  • Beets (June - December) - Candy-caned striped; gold and red
  • Berries (June - July) - Strawberries, blackberries and raspberries
  • Broccoli (June - July, October - December) - Purple, Romanesco and green
  • Brussel Sprouts (November - December) - Traditional Thanksgiving favorite
  • Cabbage (June - July, October - December) - Reds, greens and Savoys
  • Carrots (June - December) - Round, baby and regular
  • Cauliflower (October - December) - Limited late fall crop
  • Celery (September - November) - Crisp and crunchy
  • Corn, sweet (August - September) - Yellow, Silver Queen and bi-color
  • Cucumber (July - October) - Heat relief special, Kirbies, Oriental, Burpless, Lemon, cukes
  • Fennel (June - July, September - November) - Sweet, like anise-flavored celery
  • Flowers (June - October) - Beautiful colors, sizes and shapes - Sweet William, Snap Dragons, Zinnias, Sunflowers and Everlastings; both fresh and dried
  • Gourds (September - November) - Crown of Thorns, bi-colors, Spoons, Pear, warted and hard shell
  • Greens, cook (June - December) - Most tender enough to eat raw; Tat soi, red and green mustards and swiss chards, broccoli rabe, Red Russian, green kales, collard greens
  • Greens, salad (June - December) - Spicy or mild, delicious fresh - featuring our own piquant Mesclun mix, Arugula, Upland and Curly Cress, Sorrel, Maehe, Mizuana, Mibuna
  • Herbs (June - December) - All flavors, aromas and textures - red and green basils, garlic and onion chives, Majoram, Oregano, Mint, Chervil, Cilantro, Dill, Rosemary, Parsleys, Sage, Thymes, French Tarragons and Savory
  • Kohlrabi (June - July, October - December) - Purple and green varieties
  • Leeks (August - December) - As a soup or a side dish
  • Lettuces (June - December) - Many textures and colors of sweet leafs, red and green types of salad bowls, Oakleaf, Boston, loose leafs as well as Romaine, Iceburg, Escarole, Chicory, Bill, Lollo Rossa and French Crip
  • Melons (August - September) - A juicy summer delight - featuring red and gold Icebox watermelons and several types of cantaloupes
  • Peas (June - July, October) - Our favorites, sugary and good - English shell peas, Chinese snowpeas and American snap peas
  • Peppers (July - October) - Our vast array of colors, shapes - yellow, gold, orange, purple, red, green, chocolates, several varieties of hots and semi-hots
  • Pumpkins (September - November) - Jack-O-Lantern or sweet pie
  • Radicho (June - July, September - December) - Italian salad favorite
  • Radish (June - December) - Red, White, Purple, French breakfast, Daikons and Black Spanish
  • Rhubarb (June) - Strawberry rhubarb pie!
  • Roots, winter (October - December) - Root these out - Jerusalem artichokes, parsnips, Salisfy, Celery Root
  • Scallions (June - December) - Year-round red and whites
  • Spinach (July - December) - Sweet Leaf raw or cooked
  • Squash, summer (June - October) - Our other summer weekly staple, green, gold, French Round zuccinis, yellow summer, Mideastern and Patty Pan white squash
  • Squash, winter (September - December) - Sweet, and great keepers; Acorn, Butternut, Buttercups, Spaghetti, Chestnut Delicata, Sweet, Dumpling, Carnival, Hubbards, Red Kurl
  • Sweet Potato (September - December) - One of the most nutritional vegetables
  • Tomatoes (July - November) - Great summer eating - large yellows, reds, heirlooms of red, yellow, purple or Stuped, red and yellow paste and 5 types of miniatures
  • Turnips (September - December) - Use roots and greens - purple top, white turnips, and yellow rutabagas

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