Tiny Hearts Farm

Organically Grown Flowers in the Hudson Valley

Signals of a Summer Shift; New Flower Shop Hours!

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We experienced a noticeable shift in season last week – and not just because of 90 degree temps! The first of our summer field crops came into bloom (ammobium and borage are listed online this week), the latest of our spring crops (peonies!) finished blooming, the greenhouse is emptying out as more and more plants make their way to the fields, and, most of all, the summer flush of weeds is upon us (see how we handle it in this week’s video!)
Good weed control makes for a HAPPY DOG! Brick-a-brax approves!

Expanded Sunday Store Hours are here! (…but now closed on Wednesday)

We’ve officially made the decision to remain open through the weekend for the summer season! In addition, we’ve decided to close our Flower Shops’ doors on Wednesdays for now.  Wednesday has been a slower sales day for us and we simply need to put more time into the farm early week to make sure that we’re keeping up on the important work of seeding-planting-weeding-watering-harvesting that makes for happy customers and for happy farmers, too!

Closed Monday, Tuesday, and Wednesday (…out working the farm!)

Thursday – Sunday: 10:00 – 4:30

Veggie Shares from MX Morningstar Farm begin this week!

Pickup is at the Tiny Hearts Flower Shop (if you had requested this as a pickup location at the time of purchase!) on your self selected day of either Friday or Saturday from 10 – 4:30pm.

Here’s a quick note from our friends at MX about this weeks veggie box:

“It’s hard to believe that the Summer 2021 CSA begins so soon. Here on the farm we have been preparing for the beginning of your CSA for months, and yet I still feel that all of May passed too fleetingly and that we have arrived somewhat brusquely in the midst of true Summer. Perhaps the volatility of this Spring’s weather has kept us in a never-bored state, allowing us to feel time passing too quickly for our taste. But alas, lettuce waits for no one. We are excited to see you all each week, talk vegetables (ex: is a sweet potato a potato? Is swiss chard a friend or foe?), and hopefully hear about all the great recipes you’re cooking.”