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June 12, 2024

A New Nutrient-Dense Lettuce Combines the Crispness of Romaine with the Flavor of Spinach

Grown in partnership with Norwich Meadows Farms, which is based in upstate New York, Spinach Lettuce is the result of a multi-year collaboration between lettuce breeder Bill Waycott and chef Dan Barber, founder of Row 7 Seed Company.

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April 19, 2024

Scientists Are Warming Up to Soil Health — if They Can Agree on a Definition

What is "Soil Health"?

Ula Chrobak reports for Ambrook Research on the science of soil health, and learns about Norwich Meadows Farm's work with Cornell University to understand, monitor, and improve soil health on the farm.

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November 14, 2023

From Crops to Crepes

New York 1 - The Big Appetite

"Among the food businesses Norwich Meadows has made a connection with is Breads Bakery in Union Square. Owner Gadi Peleg and staff regularly stop by and shop at the Norwich Meadows Farm stand.  '“We work with chefs, we work with people. We can tell them how to cook, what to cook, so we are into the culinary scene in addition to selling produce', farm owner Zaid Kurdieh says.”

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October 23, 2023

The Most Powerful New Yorkers You’ve Never Heard Of

New York Magazine: 49 People Who Are Actually Running the City

“It became a status thing for me to form that relationship and to be someone they are going to hold their top crop for,' says Andrew Sutin, the executive chef of the Mary Lane. He’d strike up conversations with Kurdieh, talk technique, and invite the farmer and his wife, Haifa, to the restaurant... 'Building this relationship has been one of the most important things I’ve done for my career — period.”

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November 3, 2022

"Kind of the rock star of the Union Square Farmers' Market"

WSYR-TV's Extraordinary Places

"Carrie Lazarus takes us to an extraordinary farm in Norwich that grows year-round and their produce is served at many of New York City’s top restaurants"

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June 10, 2022

The Secrets of the Soil

ELEVEN MADISON PARK visited Norwich Meadows Farm to find out how they cultivate more than 1,500 varieties of delicious fruits and vegetables, and why they are an indispensable resource for NYC's best chefs.

“Despite the farm’s scale, Zaid, Haifa, and their team of farmers tend to their crops with the same love and attention to detail as a home garden. They enrich the soil with natural fertilizers such as kelp, and they never use harsh pesticides or chemicals. This works to protect the health of the land rather than depleting it, and leads to tastier, more nutritious crops. “Flavor and nutrition go hand-in-hand,” notes Zaid.”

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March 27th 2022

New York City’s most memorable meals

From the Cornucopia Institute:

“New York City’s most memorable meals start in the fields of Norwich Meadows Farm… Zaid and Haifa are betting that their shared yearning for high-quality produce will continue to sustain their organic farm, while also benefiting the regional economy.”

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Farmer of the Year 2022

Each year, NOFA-NY members and supporters have the opportunity to nominate a NOFA-NY Certified Organic farmer who has gone above and beyond for organic so that we can pay tribute to them at the Winter Conference. This award celebrates inspiring farmers who have demonstrated leadership, innovation, and integrity in building a strong organic movement in New York State – a sentiment that was reflected in the nomination of Zaid Kurdieh:

“Zaid is an innovative farmer who focuses on soil health and understands micronutrients and their importance. He works with seed breeders to help serve the farming community with vigorous cultivars, shares his knowledge widely, and is very well respected.”

We applaud Zaid’s work at Norwich Meadows Farm and look forward to providing him with an opportunity to share his story and commitment to growing a stronger organic movement.

July 30, 2019

Secret of a New York Farm Stand’s Success

An Eye for the Next Big Thing
(New York Times)

“Zaid is like the best kind of chef,” Dan Barber, the chef and co-owner of the two Blue Hill restaurants, wrote in an email. “He’s willing to take a bet on unknown varieties with no known market just to experiment with what he believes will yield better flavor. His farmers’ market stand is like a supermarket of future possibilities.”

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