Sol Flower Farm grows high quality vegetables, flowers and herbs for its CSA program,local restaurants and our floral designs.Located 2 hours north of New York City in Millerton, NY, Sol Flower is happy to find its home in the beautiful Hudson Valley.

 

Here at Sol Flower we offer our extended family, our customers, the freshest, healthiest, most beautiful food possible. Since our beginnings, we have made the choice to produce our flowers and vegetables without the use of synthetic chemicals or pesticides.  We work hard to create a balance that fosters the farm as a whole living organism that feeds itself and in return feeds our growing family of customers.


Our Story

In the spring of 2007, we planted our first seeds in the Hudson Valley. Growing our plants with sustainable and holistic practices has always been our priority. Each season we have expanded our offerings and now manage 30 acres with 10 acres cultivated for vegetables and flowers. Our food and flowers can be found from Brooklyn to the Berkshires and in the gorgeous Hudson Valley.In 2013, we moved our operation to a beautiful farm outside of Millerton, NY. We share the farm with The Watershed Center (www.thewatershedcenter.org), a retreat center for changemakers, which support individuals and groups working to bring about a more ecological and democratic world.

info@solflowerfarm.com

IMG_3029


CSA

Community-Supported Agriculture is an alternative, locally-based economic model of agriculture and food distribution, a partnership between a farmer and their community. When members buy a share at the start of the growing season the farmer has the capital needed to cover operational costs, and the work can begin.

veggies@solflowerfarm.com

***Info & Sign up click here***

Full share (June to November) – $650
Summer Share (June to September) – $500
Working Share (June to November) – $425
Flower Share (late June to mid-September) – $200


CSA Options



Farm store “CSA Credit” store card. This is a new initiative we are rolling out to our customers whereby you can purchase store credit on our Farm Shop card, and receive 10% off everything in the store throughout the whole season.

SIGN UP HERE

STORE CARD MEMBERSHIP

ROOTS MEMBER

You pay $250 you get $265 on your card (+6%)

+ a complimentary ice cream

SHOOTS MEMBER

You pay $350 you get $278 on your card (+8%)

+ a complimentary ice cream + small plant

GREEN LEAF MEMBER

You pay $550 you get $605 on your card (+10%)

+ a complimentary ice cream + small plant +  special discounts on our events

GOLD LEAF MEMBER

You pay $850 you get $952 on your card (+12%)

+ a complimentary ice cream + small plant +  special discounts on our events + a Sol Flower T-Shirt

* Please visit us in store to purchase your card
** Our farm store is open from May 1st through November. All store credit must be used by November 30th, 2015. You can re:up at any point throughout the summer but we would kindly ask that you get in your first payment as soon as possible this spring to help us get growing for You.

What to expect:

Each week your box will be filled with the season’s bounty! You will taste over 40 crops thought out the season!

Sample boxes

Spring – lettuce, kale, spinach, radish, Japanese turnips, scallion, garlic scapes, fennel
Summer – lettuce, cucumbers, beets, onions, zucchini, tomatoes, basil, eggplant, chard
Fall – winter squash, cabbage, potatoes, hot peppers, kale, carrots, turnips, arugula, bok choy


IMG_0209
education
education2

EDUCATION

Over the last four years, Sol Flower Farm has worked in partnership with local youth and community members to bring education and job training opportunities to the town of Millerton. This year, we are expanding our programming to include adult workshops and events open to all. Stay tuned for our calendar of events.

***Veggie Tips & FAQ’s click here***

VEGGIE TIPS FROM FARMER JOHN’S COOKBOOK

Beans - Store unwashed beans in a perforated plastic bag in the vegetable bin of your refrigerator for up to two weeks. Rinse green beans under cold water when ready to use.

Beets - Cut off greens, wash and spin and place in plastic bag for later. Store the beet-roots unwashed in a plastic bag in the crisper bin of your refrigerator. They will keep for several weeks.

Broccoli – Wrap broccoli loosely (broccoli needs some room to breathe) in a plastic bag and keep it in the vegetable bin.

Brussels sprouts – Brussels sprouts keep longest if they are left attached to the stalk. If you’re short on refrigerator space, snap off the sprouts and store them unwashed in a closed plastic bag in the veggie bin. Their flavor is sweetest right after harvest, so try to use them within a few days.

Cabbage – Stick dry, unwashed cabbage in the refrigerator, preferable in the vegetable bin. Remove and discard any floppy or yellowish outer leaves. Cabbage can keep for more than a month. Once it’s cut, seal it in a plastic bag and continue to refrigerate it; it will keep for several weeks.

Cantaloupe – If your cantaloupe seems a bit short of ripe, keep it at room temperature for a few days. Once the melon ripens, store it in the refrigerator for a few days.

Carrots – Remove the leafy-green tops, leaving about an inch of stems, Refrigerate dry, unwashed carrots in a plastic bag for two weeks or longer.

Cauliflower – Wrap dry, unwashed cauliflower loosely in plastic and store it in the refrigerator. It will keep for up to a week but will taste sweetest if used within a few days.

Celeriac - store unwashed celeriac in a plastic bag in the refrigerator, where it will keep for several weeks.

Celery – Wrap unwashed celery tightly in a plastic bag and place it in the coldest part of the refrigerator, where it will keep for up to two weeks.

Chard – Keep dry, unwashed greens in a sealed plastic bag in your refrigerator. Thicker greens will keep up to two weeks, but tender ones like spinach should be eaten with a week.

Collard greens – same as chard.

Cucumbers – Be sure to get your cucumbers into the refrigerator right away. Store unwashed cucumbers in a sealed plastic bag in the vegetable crisper bin, and they will last for a week.

Daikon radishes – Wrap unwashed roots in a plastic bag in the refrigerator to store for up to two weeks.

Eggplant – Wrap unwashed eggplant in a towel to absorb any moisture and keep in vegetable bin of your refrigerator for up to a week.

Escarole -

Fennel – Cut off stalks where they emerge from the bulb. Unwashed bulb will keep in a plastic bag in the refrigerator for two weeks.

Garlic – Garlic can be eaten fresh or dried. Dried garlic will keep for several months in a dark, dry, well-ventilated place at a cool room temperature.

Herbs – Except for basil, set unwashed bunches of fresh herbs (with stems) upright into small jars filled with 1 to 2 inches of water. Then cover the herbs loosely with plastic wrap and refrigerate for up to two weeks. Roll up unwashed smaller sprigs or loose herbs in a dry towel, place the bundle in a plastic bag, and store it in the refrigerator’s vegetable bin for up to a week. Basil – do not refrigerate fresh basil. Strip lower leaves off of stems and place the stems in a glass of water on the kitchen counter.

Kale – see Chard.

Kohlrabi – If you plan to use it soon, wrap the whole unwashed kohlrabi in a plastic bag and store in the refrigerator. Otherwise, remove the stalks and greens from the bulb and use them within a week. Bulb can be stored in a plastic bag in the fridge and used within two weeks.

Leeks – Loosely wrap unwashed leeks in a plastic bag and store them in the vegetable bin of your refrigerator. They will keep for at least a week.

Lettuce & Salad Greens – Store unwashed lettuce in a plastic bag in the refrigerator. To store lettuce that you have already washed and dried, roll the leaves loosely in a kitchen towel, put the towel in a plastic bag, and place the package in the vegetable crisper bin. Use lettuce within a week.

Onions//Red & Yellow Storage – will keep in any cool, dark, dry place with adequate air circulation for several months if they have been cured.

Parsnips – refrigerate unwashed parsnips in a loosely wrapped or perforated plastic bag. Can keep in refrigerator for up to two weeks.

Peas – East peas as fresh as possible, within four or five days of harvest. To store, put peas in a perforated plastic bag in the crisper of your refrigerator.

Peppers (sweet & hot) – place whole, unwashed peppers in a plastic bag, seal and refrigerate for a week or more. Beware of any excess moisture in the bag that could cause peppers to spoil. Red, orange, and yellow peppers are fully ripe and need to be eaten sooner.

Potatoes – Keep unwashed potatoes in a cool, dark, dry place – such as a loosely closed paper bag in the cupboard. They will keep for weeks at room temperature, longer if you can provide their ideal temperature of 40-50 degrees.

Potatoes, Sweet – Keep unwashed sweet potatoes in a cool, dark place such as a loosely closed paper bag in a cupboard or cool basement, and use them within a few months. Do not store in the refrigerator; cold temperatures can darken the potatoes and will adversely affect their taste.

Radicchio – keep unwashed in a perforated plastic bag in the refrigerator’s vegetable bin for up to one week.

Radishes – Remove greens. Store unwashed greens in loosely wrapped plastic bag in the crisper of your refrigerator. Because of their high water content, radishes deteriorate quickly. Store them dry and unwashed.

Rutabagas

Scallions – should be stored unwashed and wrapped loosely in a plastic bag. Put them in the refrigerator where they will keep for a week. To keep scallions longer, chop off three-quarters of the tender green tips; the end closest to the root is less perishable.

Spinach – see chard.

Squash, summer – Since they respire through their skins, summer squash need to be refrigerated as soon as possible. Store them unwashed in a perforated plastic bag in the vegetable bin, or refrigerate them in a sealed plastic container that you’ve lined with a kitchen towel. In the refrigerator, they keep for about a week and a half.

Squash, winter – store winter squash in a cool, dry, dark place with good ventilation. (A porch or garage can work well as long as you don’t let them freeze.) They should keep for a month or more, depending on the variety. (Delicata, pie pumpkins, buttercup, and red kuri have a shorter storage life than acorn, sweet dumpling, and butternut squash.)

Tomatoes – If your tomatoes smell fragrant and yield slightly when squeezed, they are ready to use. If not, store them for a few days at room temperature until they are ripe. Putting dry tomatoes in a brown paper bag may accelerate the ripening process; a sun-free spot on your counter will also work You can dry tomatoes for long term storage or can or freeze them in sauces or salsas. Tomatoes tend to lose their flavor if stored for very long in the refrigerator, but if it’s hot in your kitchen and you have some very ripe tomatoes, you’re better off putting them in the fridge to prevent them from spoiling too fast.

Turnips – Remove greens. Store unwashed greens in loosely wrapped plastic bag in the crisper of your refrigerator. Because of their high water content, turnips deteriorate quickly. Store them dry and unwashed.

FAQ’s


What kind of vegetables do you grow?
We grow over 40 vegetables as well as herbs, and in most cases several varieties.

What can we expect with our share?
We grow over 40 different vegetables throughout the season. You should see a mix of 8 to 12 different vegetables a week, depending on the season, with an average of 14 lbs a week! As a member of the CSA you also have the opportunity to meet your neighbors and your farmer, discounts at the farm store, and a weekly newsletter full of recipes and updates from the fields. Click here for what you can expect in your share by season.

How many people does a share feed?
The share feeds about 2 vegetarians or 4 omnivores.

Can we purchase more of something that we like?
Yes! We will send out a weekly update of crops we have extra of and sell to you at a wholesale price.

What if we don’t want something in our share?
We encourage members to trade amongst themselves if they don’t want to use something in their share, and we include weekly recipes in our newsletter to help folks who may not be familiar with one of our tasty vegetables.

Do you sell 1/2 shares?
We do not sell half shares, but encourage people to find a partner to split a whole share with. We also keep a list of people who wish to split a share and try to match people up where possible.

What if I can’t pick up my share?
We encourage members to send a neighbor, friend or family member if they can’t pick up their share. Shares that are left over at the end of distribution will be donated to the local food pantry.

Is the farm organic?
While not Certified Organic, we use only organic practices. We like to call ourselves “beyond organic”, holistic or sustainable. We abide by the rules of the NOFA Farmer’s Pledge, “a commitment to a broad set of principles that go far beyond the National Organic Program by addressing labor issues, community values and marketing. It is a commitment that either certified organic farmers or uncertified organic farmers can make to their customers and neighbors. It is not a substitute for certification, which is a service whereby a third party scrutinizes a detailed farm plan, inspects the farm, and then has the paper records of the farm reviewed by qualified peers for compliance with the regulations set forth in the NOP. We believe that the heart of sustainable agriculture is in the integrity of the farmer.”

What is a work share?
We take a limited number of work shares. We ask for eight sessions of four hours of work in return for a discounted share price. The jobs will include harvest, washing, packing and weeding. We ask that the work share members take it seriously by showing up on time and working hard.

How is the share cost broken down?
We take the farm’s operating budget and divide it by the number of shares our acreage can feed. If you are picking up at one of our delivery sites we divide our transportation costs amongst the number of members.

Do you accept volunteers?
Of course! Give us a call… we always need help!


At Sol Flower we organically grow over 100 varieties of flowers. Our fresh cut flowers and designs can be found at our farm shop, farmers markets & CSA.
Sol Flower Farm also provides bespoke floral designs for all occasions.

We create extraordinary environments using only the best organically grown flowers

Our flowers are grown on our farm and therefore naturally reveal the changing seasons of the Hudson Valley.

 

How it works:

 

Click here for info

We grow over 100 varieties of flowers on the farm and love when people are inspired to create their own arrangements. If choosing to order bulk flowers and foliage for your event, we will send you a list about one week before your event detailing what blooms and foliage are available and specific pricing. Orders must be returned the Monday before the event. All bulk flower orders are picked up on the farm, and you must bring your own clean buckets to transport them. Bulk flowers are only available during peak season, June – September.

Pricing & Availability Flowers and foliage are sold largely by the bunch, with 10-20 stems per bunch. Prices range from $8-18/bu. Some of the flowers are priced per stem, like Dahlias. This way you can choose exactly the flowers you would like, and work within your budget. The price list will provide the name of the flower, the variety, stems per bunch, and price. We are happy to provide you a list of approximate availability of our flowers. We cannot, under any circumstances, guarantee in advance specific flowers for specific dates. While we have little control over Mother Nature, we do guarantee beautiful, responsibly grown, local blooms for your event.

Payment Minimum order of $300 Deposit of $100 to hold the date. Balance to be paid upon pick up * please note flowers are subject to NY sales tax.

 

Fill out questionnaire

 

Click here for info

Looking for a mix of DIY and custom design? We can do whatever you need to suit your creativity and budget. Let us design your bouquets while your friends design your tables with our flowers! A la carte Pricing Bridal Bouquets starting at $125 Bridesmaids starting at $65 Boutonniere starting at $15 Accent arrangements starting at $65.

Payment Minimum order of $300 Deposit of $100 to hold the date Balance to be paid upon pick up * please note flowers are subject to NY sales tax.

 

Fill out questionnaire

 

Click here for info

Let us do the work! Our creative team will take care of everything for your special day from bouquets to tablescapes, and everything in between. Attached is a quick questionnaire for you to fill out to help us get a better idea of your event. After receiving the questionnaire we can sit down with you and discuss all of the details and get excited about your flowers! Payment $300 to hold date Deposit is 30% due upon agreement of proposal Remaining balance due 2 weeks prior to your event * please note flowers are subject to NY sales tax

 

Fill out questionnaire

Design Consultation

If you are interested in buying by the bucket or a la carte and need a helping hand, our consoltation offers our expertise and knowledge to walk you through your event’s floral design needs step by step. From color schemes and number of stems through to the overall look and everything in between. Please contact us in order to set up a date, over the telephone or by person. The one hour consoltation fee is $100.   

wholesale & bulk flowers

flowers@solflowerfarm.com

events & weddings

events@solflowerfarm.com


From it’s begginings in the 60’s as a cart on the roadside of Route 22, Julie & Harry Shroeder and their children Lisa, Lara, Aram & Sara built everything from the ground up. In the spring 2014 we took over the reigns from our dear friend Julie and Sol Flower Farm Stand was born. We are carrying on her legacy of taking great pride in not just having the highest quality produce, flowers and local goods but also on delivering the highest level of customer service to the people who matter most to us: our extended family, you.Come visit us on Route 22 just south of Millerton. We are very excited to be rolling out our new CSA MEMBERS STORE CARD to be used in the store, any time, any day.

shop@solflowerfarm.com

***CSA STORE CARD MEMBERSHIP***

STORE CARD MEMBERSHIP
ROOTS MEMBER
You pay $250 you get $265 on your card (+6%)
+ a complimentary ice cream
SHOOTS MEMBER
You pay $350 you get $278 on your card (+8%)
+ a complimentary ice cream + small plant
GREEN LEAF MEMBER
You pay $550 you get $605 on your card (+10%)
+ a complimentary ice cream + small plant +  special discounts on our events
GOLD LEAF MEMBER
You pay $850 you get $952 on your card (+12%)
+ a complimentary ice cream + small plant +  special discounts on our events + a Sol Flower T-Shirt

* Please visit us in store to purchase your card
** Our farm store is open from May 1st through November. All store credit must be used by November 30th, 2015. You can re:up at any point throughout the summer but we would kindly ask that you get in your first payment as soon as possible this spring to help us get growing for You.

 


1w-ny-ml-1887

 
 
– Sol Flower grown produce –
– Fresh cut flowers & Design –
– Pasture raised meats –
– Local cheese & dairy –
– Freshly baked bread – Ice Cream
– Local fruit – Soups – Pies –
– Plenty of other Goods

Find us here

 

Landscape

A BIG thank you to our dear friend Emily Sartor (emilysartor.com) for all the beautiful artwork

 

The Team

Group Shot. 3.20.15

 

PRESS

press_newyorktimes

press_marthastewart

press_bannervogue1

Altek Digital Camera

Back to Top