At Starlight Farm we grow a wide variety of vegetables in our market garden. We have an abundance of vegetables from June – October. We offer self-harvest as well as traditional shopping in our farm store.
We ae planning a selection of meat and vegetables that may be included in our weekly food basket program in 2023
We are working on our our seasonal buyers club plan for the year. Check back to find out more, or contact us via email to make your suggestions! We work best when we work with customers.
Butcher
Black Angus Beef
Our animals for the table are slaughtered at about 30 months at a local, fda approved butcher. They are then hung for three weeks.
Fresh Local Eggs
Our hens roam freely around our farm, eating only natural food and any delicious grubs they can dig up!
Green beans, also called snap beans or string beans, are a staple in many kitchens across the United States. They’re a beloved side dish at family potlucks, holiday meals, and nightly dinners.
Whether you blanch them, sauté them, or eat them raw, green beans are a nutritious addition to your diet.
Savoy
Vertus Savoy Cabbage produces flat round heads of greyish-green leaves which are very hardy. They are late to mature and stands well without splitting.
The hardiest of all the cabbage family. Familiar for their crinkled and blistered leaves, they will withstand the hardest of our winters to give welcome green stuff to your dinners when fresh produce is in short supply
Cauliflower
Cauliflower is high in fiber and water. Both are important for preventing constipation, maintaining a healthy digestive tract, and lowering the risk of colon cancer.
Cauliflower, not being one of the easiest of vegetables to grow is certainly regarded by many old hands as the test of a real gardener. But with good planning, regular care and a small dose of common sense, you can pretty much have cauliflower on the table all year round.
Broccoli
Broccoli is a green vegetable that vaguely resembles a miniature tree. It belongs to the plant species known as Brassica oleracea. It’s closely related to cabbage, Brussels sprouts, kale and cauliflower — all edible plants collectively referred to as cruciferous vegetables.
One of broccoli’s biggest advantages is its nutrient content. It’s loaded with a wide array of vitamins, minerals, fiber and other bioactive compounds.
Zucchini
The zucchini is a variety of cucurbit, which means it’s from the same family as cucumber, squash and melon. It’s one of the most popular vegetables in the squash family, being extremely versatile, tender and easy to cook. It’s best not to boil them, as they become mushy and lose their flavor.
Instead lightly fry in butter or oil and a small amount of water. You can also roast them until tender and lightly golden to intensify their favor, or marinate and BBQ or griddle until charred and soft.
Kale
Of all the super healthy greens, kale is king. It is definitely one of the healthiest and most nutritious plant foods in existence.
Kale is loaded with all sorts of beneficial compounds, some of which have powerful medicinal properties. Kale contains very little fat, but a large portion of the fat in it is an omega-3 fatty acid called alpha linolenic-acid.