Green Thumb Farm
Address:
Green Thumb Organic Farm - 829 Montauk Hwy, Water Mill, NY 11976
History:
The Halsey Family has been farming for 13 generations. Established in 1961 by Peachie and Ray Halsey, the Green Thumb Organic Farm is currently managed by three generations of the Halsey Family: Ray, Peachie, Joana, Trisha, Billie, Larry, Ray, Jesse, Sammy, and Madeline. Prior to their farmstand, the Halsey Family practiced potato farming. They later transitioned to managing their road-side farmstand where they chiefly sold a selection of vegetables. Today, the Green Thumb showcases their USDA-certified organic fruits, vegetables, herbs, and plants. They also display various shelf items, most of which are locally-made and hand-crafted.
The Team And Their Roles:
Jesse Halsey: “The Plant Whisperer”
Jesse wallows in his cherished greenhouse where his colony of plants proliferates. Known as “The Plant Whisperer”, Jesse herds into existence his own species of plants: The Green Thumb Flora. When gently picked, each of the segments of the corolla bears a supernatural ability; consumption of the amber petal can victoriously heal any illness and the indigo petal can ameliorate the sorrow of a heartbreak. Jesse possesses the sole pair of keys to the glasshouse along with their intangible powers.
Trisha Halsey: “The Conductor”
Trisha manages the sales of The Green Thumb Farmstand. She scrupulously updates the inventory to protect their juicy fruits, nutritive vegetables, and sweet-scented flowers. Her mysterious emerald-green stone, which sits beside the cash register, remains an enigma to even her most devoted customers, especially when it coruscates immediately after each transaction has been made. Each of their herbs has a distinct feature; the Winter Savory Herb mitigates your winter misery, the Summer Savory herb shields you from the sun’s deleterious ultraviolet rays, and the Toothache Plant unburdens your mind of obstinate feelings of stress for 24 hours.
Adapting Through The Years:
Peachie and Ray Halsey instituted The Green Thumb farmstand in 1961 after years of potato farming. Ray Halsey harvested potatoes and sold them in bulk through a broker in New York City. Their business was not profitable due to the high supply and low demand; additionally, since quantity determined price, their 100-acre farm was not producing a large sum of potatoes. They augmented their selection to encompass a wide variety of vegetables, fruits, herbs, flowers, and other items crafted by local artisans.
The Green Thumb emphasizes the value of protecting their fertile land. They practice cover-cropping to manage soil erosion, fertility, and quality. Their crop rotation improves soil nutrients by incorporating nitrogen-fixing crops such as peas and beans. In the 1970s, Peachie and Ray’s children, Trisha and Joana, explored organic farming by avoiding harsh chemicals. By 1989, they were certified organic through NOFA- NY. Jesse Halsey, Trisha’s son, manages their farm’s greenhouse where they cultivate over 200 varieties of fruits, vegetables, and herbs. He has transitioned from paper note-taking to spreadsheets on google docs to track the crop variations; this technological innovation has helped tremendously with the organization of plant inventory.
The Halsey Family decides which varieties of crops to grow by the means of trial and error. They eschew varieties that are prone to disease because organic farming limits the chemicals you can use. They tactically observe the trends in California because it commonly heralds the ensuing trends of food, and after extensive research on the proposed commodity, they decide if will grow it, such as shishito peppers. They also take heed of The New York Times, which creates a forum for the trending products of society.
The Halsey Family hopes to expand its market to comprise more shelf items, such as their homemade hot sauce and honey extracted from the local bees. As time proceeds, the family will better discern the most efficient and precise methods to implement on the farm.
Dylan’s Nutritious Twist On Farms Recipe:
Guacamole
Ingredients:
2 ripe avocados, mashed with chunks
½ cup diced red onion
½ cup diced tomato
2 tablespoons fresh lime juice
1 teaspoon sea salt
1 tablespoon diced jalapeno
¼ teaspoon cracked pepper
1 tablespoon salsa
Directions:
Mash the two avocados in a bowl.
Mix the diced onion and tomato with the avocado.
Add in the lime juice, salt, jalapeno, and pepper.
Lastly, mix in the salsa for extra flavor. Serve as a dip or spread.
This tasty dip will satisfy your hunger and your tastebuds!
Nutrition Info:
Serving Size
273 calories
13 grams of carbohydrates
7 grams of sugar
22 grams of fat
4 grams of protein
3 grams of fiber
Health Benefits:
Avocados contain monounsaturated fats, which are healthy for your heart. They are also a great source of vitamin C and potassium.
Tomatoes are loaded with potassium. Tomatoes can help protect your cells from damage, through a substance called lycopene.
Onions are approximately 89% water.
