alliums ameraucana Anthony Bourdain aphids Appleseed Permaculture aquaponics arthritis artichokes Asian Vegetables aussie basil baby chicks baby turnips bearss lime bee keeping beet greens beneficial insects benner tree farm Biochar Bitter Melon blight blooming hill farm boothby blonde cucumber brix broccoli brussels sprouts cabbage cabbage hill farm camp hill farm cancer caraflex celeriac chicken coop chickens children chinese tamale chives cilantro cilantro root coconut cold frames collard greens Compost coriander corn crop rotation cruciferous crucifers cucumber Dan Barber dan kittredge Dave Llewellyn detox dirty dozen dragon fruit Dutch white clover dwarf citrus eggplant Elderberries factory farms farm to table farmer's market farmers markets Fava beans ffarm to table fish oil flea beetle flowers food allergies food combining food miles founding farmers four wind growers Fred Kirschenmann french bulldog G6pd deficiency garlic garlic festival garlic scapes geese Glynwood grass-fed beef Great Outdoors Listening Tour green tomatoes greenhouse growing indoors Hanalei Hemlock Hill Farm heritage turkey heritage USA hudson valley farms hurricane Irene hyssop iced tea infections influenza Insect control isothiocyanates joan gussow jolie lampkin joong kaffir lime kale Kauai kohlrabi korean licorice mint Ladybugs late blight leeks lettuces local food locust tree maine avenue fish market menhaden meyer lemon mycelia mycorrhizal natural fertilizers nectary nightshades No Reservations Nurse cropping nutrient density okra organic Baby food organic christmas tree Organic Pest Control Parsley Paul tappenden peas Permaculture pesticides pesto petite watermelon plant sap pH plymouth barred rock pole beans potatoes preserving food purple basil qunice Radish Greens rainbeau ridge farm raised beds rampicante raw food real food campaign red hook Rockland Farm Alliance ronnybrook farm row covers salt-preserved duck eggs sambucus nigra seed saving seedlings Sheet mulching small space soil analysis soil blocks soil conductivity sorrel Squash Vine Borer star fruit sugar snap peas sustainability sustainable fishing Swiss Chard tabbouleh TEDx Manhattan terracing three sisters tomato sauce tomatoes trellis trovita orange turkana farms Tuttle Farm urban zen volt white clover winter harvest Winter Squash Young Farmers Conference
Indispensable Books and Resources
  • Edible Forest Gardens (2 volume set)
    Edible Forest Gardens (2 volume set)
    by Dave Jacke, Eric Toensmeier
  • The Winter Harvest Handbook: Year Round Vegetable Production Using Deep Organic Techniques and Unheated Greenhouses
    The Winter Harvest Handbook: Year Round Vegetable Production Using Deep Organic Techniques and Unheated Greenhouses
    by Eliot Coleman
  • The Biological Farmer: A Complete Guide to the Sustainable & Profitable Biological System of Farming
    The Biological Farmer: A Complete Guide to the Sustainable & Profitable Biological System of Farming
    by Gary F. Zimmer
  • The Garden Primer: Second Edition
    The Garden Primer: Second Edition
    by Barbara Damrosch
  • 1500 Live LadyBugs - A GOOD BUG! - Lady Bug
    1500 Live LadyBugs - A GOOD BUG! - Lady Bug
    Organic Insect Control
  • Acres U.S.A.
    Acres U.S.A.
    Acres U.S.A.

    The best farming and growing magazine money can buy!

  • Seed Starter Soil Block Maker Makes 4 Medium Blocks
    Seed Starter Soil Block Maker Makes 4 Medium Blocks

    2" Soil Blocker

  • Mini Soil Blocker
    Mini Soil Blocker
  • New York City Farmer & Feast: Harvesting Local Bounty
    New York City Farmer & Feast: Harvesting Local Bounty
    by Emily Brooks
  • What Doctors Eat: Tips, Recipes, and the Ultimate Eating Plan for Lasting Weight Loss and Perfect Health
    What Doctors Eat: Tips, Recipes, and the Ultimate Eating Plan for Lasting Weight Loss and Perfect Health
    by Tasneem Bhatia, Editors of Prevention







Short journal entries detailing the nuts and bolts of our ventures in growing food at our micro-farm

Entries in lettuces (3)


Lettuce Mix Masters

The salad of immortalitySince March we've harvested close to 20 lbs of our lettuce mix.  Normally we don't like to toot our horns BUT we've gotten so many people addicted to our lettuces that we have to admit, they are the best tasting lettuces out there.  No longer is lettuce a background to something else, these babies stand on their own: bold and spicy, extra healthful because of the addition of baby mustards, you wouldn't ever want to dilute them with anything else like a strong dressing.  They stand on their own.  Some of the comments we've received:


"the greens were OUTRAGEOUS!!  Just the color alone was a treat.  Makes all other lettuce seem like watery nothingness....  Thank you!" - Anne H

"Wow- just finished the last of my greens- they were amazing, and I'm wanting more!  Thank you so much for producing such amazing produce!" - Lauren B

"Your lettuce mix made for the most intensely flavorful, sprightly salad--peppery and delicious, with some heat. We had monkfish from the market, too, so it was my idea of a perfect meal. Our thanks to the growers". Barbara B


Many vegetarians have commented that it's the best lettuce they've ever had and more than a few have said after leaving it in the fridge for 2 weeks, it tasted like it was just harvested.  They couldn't believe it.  So, yeah, we're tooting our horns rightfully so.  One of the interesting things we've learned about growing lettuce is that it's harder than you think.  It takes a while from germination to the point where they can be transplanted.  For us, this works better than direct seeding.  But once established they can be cut again and again.  After doing 6 Farmers' Markets this season selling our seedlings, more than a few people asked for lettuce transplants.  We don't sell these because their prime time is cooler weather: spring and fall.

Secret bold ingredients: Sylvetta Arugula and Golden and Purple Frills baby mustaIt seems so counterintuitive.  Most people eat salads in the heat of the summer; a time where lettuce can bolt or go bitter.  When you tell them when they are best grown, most people are very surprised.


This summer we'll experiment more with some varieties like Thai lettuce that can withstand some heat.  We'll likely plant them under things that can provide shade or utilitze the lower light areas of the growing area.  We'll let you know how it goes...

Everything is hand harvested. Pippa harvesting tatsoi. 


Daylight hours get longer: Lettuces Grow

It’s early February.  What’s the significance for a grower in the Northeast?  Stagnant overwintering plants begin to start the growing process again.  Daylight hours are getting long enough for plants to resume photosynthesis.  And now that the ladybugs have cleared the field of aphids, we were ready to transplant.

We seeded these lettuces in mid January, grew them in soil blocks with McEnroe’s organic potting soil, heating mats and indoor growing lights.  About 4 weeks later they were ready to be planted in the unheated greenhouse which can geothermally regulate itself and never get under 45 degrees even when it’s in the single digits outside.

Check out the nice root growth and easy tranplantation of soil blocks

I seeded a blend of mildew resistant varieties: Sulu, Baronet, Antago, Blackhawk, Defender, Garrison and Annapolis.  I also used a mix from Hudson Valley Seed Library that produces beautiful striking greens.  All seeds were innoculated with a mycorrhizal seed mix made especially for seed to help growth.




Rotation considerations: Lettuces can follow anything.  We had peppers growing in this bed in the summer and early fall.  We let it lay fallow for at least 4 weeks and added an aged animal manure  two weeks ago from Turkana Farms from Germantown, New York.

I expect this bed measuring 2.5‘ x 5’ to easily produce 10 lbs of lettuce by the time we rotate the next summer crop in.






 Look what we have to look forward to!





Weekly Musings: Spring Lettuce - Guest Writer and Nyack Chef Jolie Lampkin

This journal entry, we invited a local Nyack Chef, Jolie Lampkin, who purchases our produce for her clients (and herself!) to write about what is abundant at the moment: spring lettuces. Jolie is singlehandedly able to consume the entire contents of a large bag of our salad greens in a couple days (no small feat!) so we think she's the perfect author for this article on lettuces. A gardener and veggie-lover, her focus is using local and sustainably grown ingredients as inspiration to create meals that are healthy, imaginative, and delicious. She specializes in fresh, seasonal cooking for busy families and intimate multi-course dinner parties for special occasions....
"Spring is here at last, bringing with it the first green leaves, those wild pinks and yellows of daffodils and tulips, that heady scent of lilacs. We venture outside, half-delirious, spring-dizzy, our tender winter arms and legs like white shoots soaking up the sun on those first warm days. It's with this change in the weather that I start to crave salad greens. Goodbye, savory stews of winter, long-simmering pots of soup! Now's the moment for something really fresh-tasting and light.
In times not so long ago, our farmer ancestors survived the long winters by storing hardy fall fruits and vegetables in underground root cellars (think cabbages, root vegetables, onions and apples), and by canning the more perishable fruits and vegetables. Beans and grains were dried, to be made into nourishing soups and ground for loaves of bread; meats and cheeses were preserved by salting. Conspicuously absent from the winter diet, however: fresh greens. So it's no wonder that after a winter of eating all that heavy food, people were thrilled by the appearance of the first early spring greens. They'd eat them as salad, as we do now, but also concoct spring "tonics", thought to help purify the body. Tonics might include a bit of whatever was around--dandelion, nettle, watercress, and violet leaves--all valuable sources of many of the vitamins and minerals which would have been lacking in the winter diet. A new favorite lettuce: "Spouted Trout
Of course, these days we can eat salad--and pretty much anything we want--year round. Whether we should or not, though, is another thing entirely (is that January tomato anything at all like a July tomato?). But even if you're not eating exclusively seasonal produce, many people do find themselves naturally leaning towards the heartier fare during the fall and winter and lightening up during the spring and summer months. So if, like me, you find yourself scarfing down salad by the bowlful lately, don't be alarmed! This is a good thing--your body is telling you what it needs--and you should listen.
Lucky for us salad-lovers, lettuces are easy to grow, and are actually at their best in cool temperatures. This is because cold weather encourages lettuce to produce more sugars, resulting in much better flavor. Ever tried to grow lettuce in the summer? Not only will it tend to bolt quickly, but it will most likely be more bitter than you'd like. Because of this, it's best to grow it in partial shade during the summer months.
Chives, an early spring arrival, have a great assertive flavor. They're deliciously oniony without being overpowering. Also easy to grow, they are perennials and will come back each spring. They like a lot of sun and will even continue to do well into the early summer months, if you continue to cut them back. Their purple blossoms are also lovely in the garden or as a garnish, if you allow them to go to seed.
Johnny-jump-ups (violas, a cousin of the violet), our guest star, thrive in cool weather as well, but will do fine into the summer if planted in a partly shady area and consistently pinched back. Their blossoms have a delicate, mild flavor and look beautiful in salads. The leaves and blossoms are also very high in vitamin C. Johnny Jump-Ups
So here's a spin on the idea of spring tonic: a recipe for a simple salad with some of the first flowers of the season, with a dressing that tastes both subtle and intoxicating. It allows the flavors of the lettuces to shine, while truffle oil lends a note of mystery. Arugula's hiding in the mix, with its unexpected peppery bite. Chives give things a little zip. The Johnny-jump-ups are my nod to the violet leaves featured in old-time tonics--and besides, they're just gorgeous".
Spring salad with truffle oil vinaigrette

1T Champagne vinegar
1/4t fresh lemon juice
3T white truffle oil
2T extra-virgin olive oil
salt (I like fleur de sel) and freshly ground black pepper, to taste
Hook Mountain Growers lettuce mix with Johnny-jump-ups, washed and spun till very dry in a salad spinner
1T chopped chives
In a small bowl, whisk together the Champagne vinegar and lemon juice. Slowly drizzle in the oil, whisking as you go till the mixture is emulsified. Add the salt and pepper and adjust to taste. Toss a spoonful or two of the vinaigrette around with the greens (you might not need all of it, depending on how much salad you plan to eat--the leaves should be very lightly coated with the vinaigrette), add the chives and serve immediately. If you're a salt fiend like me, you may want to sprinkle a little fleur de sel on top of the dressed salad as well.

Jolie Lampkin

For more information on what Jolie offers, you may contact her at

photo by Jolie Lampkin