Stillwater Farm is a 14-acre certified organic vegetable farm in the Hudson Valley, twenty minutes from the train. We grow about 120 different varieties across the season and deliver them in a weekly share — to your front step, your office, or one of our four pickup locations.
14
Acres in production · ★ organic 2017
120+
Varieties grown · across season
28
Weeks of share · Jun → Dec
184
Member households · waitlist
This is the rough plan for the 2025 season — what we expect to be picking each week, across fourteen crop categories, with peak weeks highlighted. It's a guide, not a contract. Weather changes things every year, and we update the live version of this calendar most weeks at our member portal. The current week's box, above, is the actual truth.
A share is a full-season subscription to our farm. You pay in February or March, before we have planted anything; we use that money to buy seed, hire crew, and run the farm through the growing season. It's a real commitment — and our membership is what makes the rest of this possible.
From April through November, our six-person crew grows about 120 varieties across our 14 acres. We pack every share in our barn on Wednesday and Saturday mornings, by hand, in reused waxed-cardboard boxes. Each share weighs about 14 — 18 pounds.
Wednesday 4 — 7 pm and Saturday 9 — noon at one of four pickup sites — the farm itself, plus three locations in Brooklyn, Manhattan, and Kingston. We also offer front-step delivery Wednesday afternoons for an extra $14/box, anywhere within 28 miles of the farm.
§ 05 · THE FARMERS
Stillwater Farm was started in the spring of 2014 by Cora Halász and Reggie Okonkwo-Bell, on a leased 2-acre plot behind a neighbour's barn in Germantown, with $4,800 in startup capital and a hand-me-down rototiller. Eleven seasons later we are still five people — Cora, Reggie, Marta, Diallo, and our seasonal-extension apprentice Joaquín — and we farm 14 acres on the same Hudson Valley hillside we bought in 2018.
What we run is, on paper, a fairly ordinary vegetable CSA. What we try to make it, in practice, is the kind of farm where the produce is genuinely good, the work is paid fairly, the soil is treated like a fifty-year asset, and the membership knows the four people growing their food. That last part is the hardest — we work very hard at it — and is what makes the rest of it worth doing.
Cora Halász
Co-owner · field manager
Reggie Okonkwo-Bell
Co-owner · operations
Marta Lindqvist
Crew lead · since '19
Diallo Reyes
Crew · since '21
§ 06 · JOIN THE WAITLIST
Our 2026 season opens to existing members in January, then to the waitlist on February 14. We expect to offer about 24 new shares next season. The waitlist runs in the order people sign up; we typically clear half the list each year.