Chef’s Corner

This page is for the professional chefs or cooks who are interested in obtaining information and or purchasing our products. We invite input and suggestions of products that may be of interest to chefs and the particular type of cuisine they prepare. For a list of what we offer, see our products page.

Attention all chefs: Please add your name to our email list to receive weekly updates on crop availability. Just put “weekly updates” in the subject line – NorwichMeadowsFarm

To see a calendar of the availability of crop – see the chart below.

For a complete detailed list of our crops and varieties in a
downloadable PDF format – CLICK HERE

For additional information on availability of crops, go to:
and check out the link for Norwich Meadows Farm





Norwich Meadows Farm | New York

March 20, 2012


Norwich Meadows Farms started out in 1998 with a half acre parcel of land behind their house and have grown to over 50 acres from which they supply multiple farmers markets in New York City, and support a CSA in New York and Norwich. It’s not just the average farmers market goers that benefit from their organic produce, chefs from New York City’s top restaurants pick up their supplies for their dishes.

“Norwich Meadows Farm produces the most complex and satiating food that I know. Because they take such care in tending to their soil, everything they grow is exploding with rich flavor.”

– Chef Michael Anthony, Gramercy Tavern, New York, NY

“Certified organic produce and they are always a good deal. We get braising greens and the arugula is amazing — large flat leaves, supper peppery. It’s pretty awesome.”

– Northern Spy Food Co. in the East Village in New York, NY

In addition to Gramercy Tavern and Northern Spy Food Co., a number of other New York City restaurants use their products, including:

– Blue Hill at Stone Barns and Blue Hill in New York, NY

– Casa Mono

– JoeDoe

– Il Buco

– Union Square Cafe

– Pure Food & Wine

– The Spotted Pig

Farmers Markets

Norwich Meadows Farms has a presence at the Union Square Market, the Tompkins Square Market and Tucker Square Market. Market details to the right.

What’s Available & When

Check out their full vegetable list and find out when the crops are available.


Norwich Meadows Farm provides their produce at seven locations in New York City, one in Westchester County, and one in Norwich, the physical location of the farm. Here are the various locations.

Recommended By:

– Chef Michael Anthony (Gramercy Tavern in New York, NY)

– Northern Spy Food Co. (in the East Village, New York, NY)


The Gramercy Tavern/Norwich Meadows CSA Box, and Chef Michael Anthony’s Recipe for Summer Squash

Sometimes thinking inside the box is a good thing: For example if you’re lucky enough to live in Manhattan, between July 25 and the end of August you can get a special one-time weekly CSA share box from Norwich Meadows Farms delivered to your door, with their organic produce picked out by Gramercy Tavern chef Michael Anthony.

Anthony, whom we profiled along with the Tavern in last fall’s issue, is a die-hard Union Square Greenmarket supporter and shopper, and as it happens one of the farmers we interviewed for that piece was Zaid Kurdieh, who runs Norwich Meadows Farm with his wife. (The couple even stop in the restaurant for dinner after market: “We usually have family meal on Saturdays,” Kurdieh told us.)

The one-time only box is available through a site called Farm Share, which also runs a similar deliver service for weekly CSAs to some locations around the TriState area. (In the city, that’s Manhattan, and only if you have a doorman.) Your haul should include some of Anthony’s favorite Norwich foods, which we’ve been told are squash, heirloom and bell peppers, heirloom and cherry tomatoes, beans, husk cherries, tomatillos, Swiss chard, kale, cabbage, Middle Eastern cucumbers, melons and organic eggs from pastured chickens. The $60 box also includes recipes from Anthony (we’ve got one below!). Deliveries begin July 25th and run through August. You can sign up

Kurdieh has even grown special goods for Anthony, like the “Kyoto” carrot he now sells at market that the chef discovered in Asia. (Perhaps you could use them in Anthony’s recipe for carrot and pole bean salad with carrot-mustard vinaigrette, which recently appeared in The Tasting Table). But rest assured all of his produce–even plain old zucchini, which stars in the very easy dish below and is likely clogging your crisper–will deliver great flavor. And luckily you can now get that delivered directly to you, if only one time only!



Summer Squash
Michael Anthony, Executive Chef/Partner

Serves 4

If squash blossoms and Swiss chard stems are available, Anthony notes, add to recipe in Step 5 when you add the herbs. Or for deeper flavor, add ripe crushed tomatoes with the onions and garlic.

4 zucchini
2 small bulb onions, minced
1 clove garlic, minced
1 pinch chili flakes (Peperoncini or Aleppo are recommended)
1 tbsp olive oil
1 cup vegetable stock or water
1 tsp butter
Fresh herbs (such as parsley, basil, and thyme), minced
Salt and pepper to taste
1 tbsp lemon zest
1 tbsp lemon juice

1. Wash and cut zucchini lengthwise in to ¼” thick slices.
2. Add olive oil to a large sauté pan. Over medium heat, gently brown zucchini for 1 minute on each side.
3. Add minced onion, garlic, chili flakes, and lemon zest. Cook on medium heat for another minute.
4. Add stock or water, and simmer for 1 minute.
5. Add butter, salt, pepper, herbs, and lemon juice. Remove from heat and serve.



1 quart eggplant, large chunky dice and stem removed (if using Fairytale eggplant, remove stem and split lengthwise)
1 ½ cups extra virgin olive oil
2 large cloves of garlic, cut into 10-12 pieces per clove
2 cup Shishito peppers, stems removed
½ a small red onion, thinly sliced
1teaspoon salt
1 cup basil leaves
1 large ripe tomato, peeled and chopped
1 pinch of hot red pepper flakes
1 tablespoon red wine vinegar

1. Season the eggplant with some salt and let sit for a few minutes so the salt penetrates the flesh. Most in-season market eggplant is not bitter so it is not necessary to let the eggplant water drain away.

2. In a large sauté pan over a high flame, heat 1 cup of the olive oil until very hot and “wavy”. Add the eggplant, toss or stir once to coat with the oil and then let it cook without tossing until one side is a nice golden brown. Toss again 4-5 more times over the next 2-3 minutes until the eggplant is just tender. Remove from the pan and spread out on a flat surface. Wipe out any bits of eggplant that might have stuck to the pan with a clean wet towel.
3. Add the other half cup of olive oil and the garlic to the pan. Heat over a medium heat until the garlic is golden brown. With a slotted spoon remove the garlic and add to the same plate as the eggplant.
4. Increase the flame to high and add the Shisito peppers, red onion and salt. Cook for 2 minutes until the skins of the peppers are blistering to a light brown. Add the basil leaves and toss for 10 seconds.
5. Remove the peppers, onions and basil and add to the same plate as the eggplant and garlic. Add the chopped tomato, pepper flakes and another healthy pinch of salt to the pan. Cook the chopped tomato until it breaks (releases its water) and comes to a good simmer.
6. Add the red wine vinegar and all the vegetables back to the pan with the tomato and bring to a simmer, tossing once or twice. Transfer the Giambotta to a shallow serving dish and cover to cool. Serve at room temperature.


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