News and blog

Welcome to the blog.
Posted 2/26/2019 1:17pm by David Zemelsky.

Four really important projects are taking place this week.  I'll take them in any old order!

Firstly, there's photosynthesis.  Its really happening!  This of course means that some of those things that have been missing lately are going to appear on the "Available" list in the near future.  Radishes, lettuce, hakeuri turnips, beet greens, swiss chard.  In a month? Maybe less?  We'll see.

Second,  we're improving the road into the farm.  For years, it has been a touch and go experience when larger vehicles try there luck here.  There's been more than one 14 wheeler who's had to call a tow truck.  It can get a bit embarrassing, too. I'm going to give a plug to my son, who's doing the work. He is ready to listen to any of your dreams of what to do with walkways, driveways, stonewalls and interior stonework, too.  He's been doing it for 20 plus years and is good at it.  I wouldn't recommend him if he wasn't good!

Thirdly, is our undercover walk-in.  About 10 years ago, we bought a walk in cooler that sits opposite our processing shed.  Works great.  And its tight, so it holds cold or hot very well That's why we identified it as a good place for an undercover hospital.  Not for people, but for our grafting tomato operation.  Jen has spent the better part of the day, clearing out the potatoes , which have been stored there since last fall (And that's why, we keep having sales on potatoes.  They need to leave.  See pricing below).  There's shelves and heaters and humidifiers and a hygrometer/thermometer in there.  We're going to be using this space for our soon to be grafted tomatoes to recover.  Its not really a hospital for people, but for tomatoes, after we cut the heads off of one and clip them to the base of the rootstock.  If this all sounds confusing, please look back to previous letter that talks about grafting.  Don't want to bore you twice.  More news of how we're doing will come to you as soon as we make news.

Lastly, I've been installing our new furnace (Its called a "Hot Dawg"!) over the past few days.  Almost done.  After that, it depends on our propane people to set the tanks and fire up this machine.  Our last furnace was way too little, although, I didn't realize it until I went to size a new one.  We're looking for a minimum temperature of 60, which is actually a big deal when you consider there is only plastic to keep the heat in.  No insulation.  And then, with the new road, we'll be able to get refills on the tank more easily because  the propane truck can get to the tanks.  It all dovetails together.  Almost sounds like we know what we're doing!


Here's Jen in the new Undercover Walk-in Hospital.  Temperature is 75 degrees. Humidity is 80%.  Ideal on both counts.  Humidity supplied by blue humidifier in back of Jen on the floor.   Shelving is ready for newly grafted tomatoes to recover from the procedure.

For you Sungold believers.  This is a very good height for this time of  year.

Happy Tomato Plants waiting for opening day (the launch of the newly refurbished nursery).  They're be plenty to purchase come the beginning of May.


This week, you have to email your orders directly to Joel at :  That's the only way its going to work this week, because I'll be out of town Wednesday-Friday.  If you email me, there's only a remote chance that I'll see your request.  So let me be boring: If you're ordering something,  write only to Joel at   Easy, right?

Ok.  Here's what we have

Potatoes:  These are prices you can't sneeze at.  Also, the quality.  All fingerlings, red and purple.  1lb bag $5 (not a great price) BUT for $6, we'll sell you 2lbs.  If you want 10lbs, its $25 (or $2.50/lb)  I will remind you that if you think that 10lbs is too much, go knock on your neighbor's door (even if you don't know them!) and see if they'll share.  Could be the start of a new friendship! You never know

Spinach- strong supply now.  $6/bag

Salad Greens- $6/bag

Braising Greens- perfect for stir fries.  Just a tad spicy, too. $6/bag

Peter's Amazing Northfordy Tomato Sauce-  you might want to check this one out. $10/jar

Star Light Pickles - referred to by customers at Cityseed as "The Perfect Pickle".  I couldn't pay for such a recommendation. $6/jar

Turmeric- $2/oz.  Pieces range in price from $4-$7.  Bring extra bills  with you.

Lastly, we're hoping that CSA might have your name on it.  It is virtually the best way to get great food for the best price.  You'll save 20% off of our regular prices.  Visit the website for more details.  Convenient pick up at Durham Farmer's Market, Madison Farmer's Market or Wooster Square.

As always, thank you for taking the time to read what things I'm thinking about in terms of farming

I hope you have a great week, with great food.

Posted 2/21/2019 6:09pm by David Zemelsky.


The report from Star Light this week is : Spinach.  And a fair amount, too.  What I've noticed is that a lot of farms don't like to grow spinach because it needs extra attention.  It needs to not be overwhelmed with weeds for one.  And also, if the nutrients in the soil are not at the proper levels-then the spinach doesn't taste as good as it should.  On the other hand, with cold weather, we're already doing well , because cold produces extra carbohydrates in the fiber of the crop.  And carbs mean sugar.  However, if one's soil is too high in nitrogen, spinach can taste a bit bitter.  Like everything in your life-too much of a good thing- isn't (good). Our strategy is to add compost, organic fertilizer and a small amount of alfalfa meal.  This is something that must be added in the early to mid Fall.  When its cold, chemistry slows right now in the soil.  For that matter,  growing slows down, too. 

So assuming that we have the amendments right and the weeds under control, then we are in a good position to be able to supply all of you with great spinach.  Modestly, I have to admit-people love our spinach.  There is one customer, who'll remain nameless, who is probably my must enthusiastic  spinach customer.  I don't think he'd mind me disclosing his 30 minute driving to secure his weekly supply of spinach.  He has a few special recipes that help him enjoy our spinach.  There is one in particular that I'd like to share with you. Thanks and credit goes to Allan and Cindy for this recipe.  Here it is:

Creamed Spinach

2-3 portions

2 tbs oil                                                                                                 1/4 cup whole wheat flour                                                                           1 cup milk, hot                                                                                            1 tsp salt                                                                                                    1/2 to 1 tbs nutmeg.  Preferably freshly grated                                              1 egg beaten                                                                                              3-4 cups spinach                                                                                         3 tbs freshly grated parmesancheese                                                            1/4 cup plain yogurt


-Heat the oil in a 2 quart skillet Add the flour and heat for 1-2 minutes.

-Add in the milk, nutmeg and salt.  Slow cook , till everything thickens. 

-In a measuring cup, add 1/4 of this mixture to the beaten egg. Then take that egg mixture and add back to the larger sauce pan, stirring to avoid things to curdle

-After a minute, add all the spinach to the sauce pan

-Cover tightly and cook for a few minutes, just until the spinach wilts

-Stir in the parmesan and yogurt.  You're ready to enjoy!


Growings on the farm are going well, but maybe a little slowly for my taste.  Not that there's a choice here.  With the amount of warmth and light we're getting, things are pretty normal.

In the next week or so, we're going to see improvements to the road to the farm, including a culvert at the bottom of the driveway.  This upgrade will help some of the larger trucks that need to get into the farm.  This would include the heating oil truck, UPS truck and the propane truck.  We're also going to dig a trench in front the hoophouse that is way down the hill.  When it rains really hard, water tends to go right through this house, taken live plants and soil.

We still have room for you in our Spring/Summer CSA.  As mentioned before, being a member of the CSA would help make the cost of buying locally grown food much more affordable.  There's also a lot of flexability on our part to get you the foods that you want most.  If you miss a week for Summer vacation, we'll make sure you can make up the week later.  If you're not sure about the benifits and pluses of CSA-contact us and  we'll walk you through it.  Getting your food will be easy.  Sign up on our website.

This week:

Lets talk potatoes first.  They are lovely french fingerlings, both red and purple, with an exquisite flakey texture.  Its been an amazingly productive crop but now we'd rather get the space back for our grafting operation. So we're running a special for you.  !lb bag is $5.  For $6, we'll make it two lbs.  If you want 10lbs, that'll be $25.

Spinach $6/lb

Pickles-crunchy and just a little hot are $6/jar

Salad Greens - $6/bag

Claytonia- $6/bag an unusual and wonderful green that's only available in the colder months thru late April.

Braising Greens- $4/bunch.  With spicy mustard greens, too.

Turmeric- $2/lb.  If you order turmeric, bring along a few extra bucks.  The exact price of turmericcan vary from $4-$7.

We're also pre ordering Hanging Strawberry Plants for Mother's Day and beyond.  These are very awesome and popular.  The berry type is seascape.  They will produce for a long period of time.  Since they usually sell out, ordering and paying for your plant now insures that  yours will be there when you want it.  $25 in a plastic hanging pot

Your order will be waiting for you in the shed after 2pm on Friday.  If you come after dark, bring a light.  Put your payment in the jar.  Make sure to let me know what you want by 8AM on Friday.

Thank you for being part of what we do at Star Light

Have a great week.



Posted 2/13/2019 3:48pm by David Zemelsky.


This week is a watershed moment for me and my kids.  I've debated whether to share this with all of you because one never knows what's appropriate or not coming out of a farm letter.  Ultimately, I've gone with my gut, which has told me-share.  This Valentine's Day is the first anniversary of Ty's passing.  It has been a full, sad, and sometimes sweet year.  I'm comfortable bringing it up here because growing food for all of you is personal and special.  Some of you are friends, some of you I'm friendly with and even some of you-well, we've never met.  But the act of growing food, good nourishing food that other people will benefit from puts all of you in a special class for me.  No doubt, there's an intimacy of sharing the harvest with all of you that draws me to share this with you.

This is not meant as an eulogy for her.  That's already been done.  I'm just going to be marking this anniversary in a way that feels right for me.  I will also share that all my kids and I have learned to lean on each other for support in ways that no one would have guessed a year ago.  We are planning to mark the day all together. Laughing,crying, who knows.  At some point, we might start filling photo albums that I've bought for the occasion, so that each family can take home images of  how we all were many years ago, with Ty  sitting center stage.

There is one important thing about Ty that you might be interested in.  The idea, the very kernel of the idea to start Star Light Gardens was hers and hers alone.  Without her vision, none of this would have happened.  Star Light has become the single most important job I've ever done.  It has demanded creativity that I had no idea existed inside of me.  Physically, the work has helped bring me into toddler senior citizen range, as opposed to a full out senior.  Still, I'm not willing to admit that I'm of senior age, except for when it comes to movie tickets! Because of this and so many other things, I am so grateful to have been able for us to share our lives together all these years.  That's all I have to say right now.  Oh wait.  One more thing.  In my mind now, it is no longer Valentine's Day, but rather Valenty's Day.

In looking at Star Light this week, I'd have to say that for us,Spring is already here.  There's regrowth of spinach out in the houses.  And lettuce patches that were sown in early December, are just now starting to take off.  Transplanted hakeuri turnips and beautiful radishes have established themselves easily, thanks to the paper pot planter.  In the basement, there are rows and rows of grow lights, helping tomato plants start to learn how to reach for the sky.  And lets not forget those most popular miniature sunflowers and herbs.  They're all growing happily and warmly downstairs.  Very soon, our new furnace will be installed in the nursery and we'll be enjoying the new space with "real" sun light.

This is exciting!  These plants were started at the beginning of January. They look so happy.

This is Jen's way of keeping the good spirits working for us.  Not sure where she found this little guy, but it all seems to be working!

We love growing pea tendrils.  They taste exactly like fresh peas!  You barely need any soil to make this work.

This should give you an idea of what goes on in the basement.  You're looking at growlights over a few dozen trays of our starts.

Here's what we can offer you this week.

Northfordy Tomato Sauce - $10/jar.  This is awesome stuff.  Not to be missed

Turmeric - $2/oz .  If you order this heavenly thing, bring extra dollars to account for extra unforeseen weight.  A typical tuber cost from $4-$7.

Potatoes- They are still awesome and yet, they need to get to your home and not stay with me any longer.  Special incentive price: 10lbs/$25.  Or $5/for a one lb. bag.  They will please you, guaranteed!   Split the bag  with your neighbor.  Ask them! If you don't know them, this could be the start of something special in your neighborhood!

Applesauce- made with High Hill Cortland Apples and Star Light herbs and spicy peppers.  Just a tad spicy  $6/jar

Joel and Jen's Outstanding Pickles- crunchy/ a tad spicy and altogether a marvelous pickle experience.  $6/jar

Spinach- $6/a bag.

If you'd like to order something, email me at: Assume that the weather will be ok and therefore, look for your order in the shed.  The payment jar will be handy.  Please  let me know by 8AM Friday.  You can pick up your order after 2pm in the shed on Friday.

Lastly, thank you for letting me share all of my thoughts with you.  That means a lot to me.







Posted 2/7/2019 5:24pm by David Zemelsky.


I want to talk to you the graft.  No, not like what we think might be going on with some government officials.  Graft, as in grafting-as in grafting tomatoes.  This is a big big subject in the world of farming, but I'm going to try to slim it down for you because if I go into too much detail ,(which probably wouldn't be that interesting anyway) you'd probably lose interest.

Simply stated, the purpose of grafting is to make an average plant into a Hulk Hogan of a plant!  For real.  To do this, we "simply" cut the tops off of two plants.  One is the flavor that you're looking for (the scion), which goes on top and the other is the rootstock-which goes on the bottom.   If one can get these two parts to reattach to one another, we are left with a supercharged plant, capable of an enormous increase in production and  more more immune to the diseases that can often befell tomato plants, particularly if one plants tomatoes in the same ground year after year.

I use the word "simply", however the process to get the two to grow into one plant can be very tricky.  For years, we've tried to  do this, with a certain amount of success (i.e. a questionable amount of success).  However, this year is going to be different.  Here's why.  I finally see that we'll be able to make an accurate cut in both the rootstock and the scion with the use of a new tool from Johnny's Selected Seed.  It has a gauge on it, that will insure that both cuts will line up.   We start by planting  rootstock in one tray and the scions in another.  After 19 days or so, the stalk is thick enough to be able to work with it.  One snips off the top of the rootstock using the new tool that will achieve the desired angle.  Then we do the same to the scion.  Now it has the opposite angled cut.    After both parts are cut, we put a clip on the rootstock and slide the scion in so that the two newly cut surfaces will match up. 

After that, we keep the new plant warm and moist. No severe light for a whole day .  After that, we gradually increase the light for a few days.  If all goes well, they will be fully healed and ready to grow after another 10 days. This is an awesome process.  So wish us good luck!

This week here's what we have to offer

Northford Tomato Sauce- $10/jar.  Grown with love and care and full of a taste experience that you'll never find even if you search high and low in the gourmet section of Stop n Shop

Turmeric- $2/oz.  All week, I've been brewing tea with turmeric and am convinced that there are few things on this planet that are half as good as turmeric for everything that might ail you.  If you order turmeric, bring a few extra dollars.  The weight is not exact.  A typical piece weight around $4.  But it could be more

Fingerling Potatoes-  a special again.  I'd love to move them out of here! 10lbs for $25.  Get together with your neighbor, if it feels like too much.  If you order 20/lbs, the price goes down to $45. 

Salad Greens- $6/bag

Spinach - $6/bag

Pak Choi- $3/bunch

Star Light Pickles- with a hint of hot pepper.  Crunchy and alive! $6/one quart jar

Spicy Mustard- $6/bag

The order should be emailed no later than 8AM tomorrow, Friday.  The weather won't be too cold, so look for your order in the shed.  Bring a light if you come after dark.

CSA is open and ready for you.  As I've said before, CSA is the best way to get real and local food at the very best price.  Sign up on the website:

Enjoy the ups and downs of this weather.  It is unpredictable.  As the former Governor of California recently said: "Welcome to the new Abnormal!"

Stay healthy and eat smart,










Posted 1/15/2019 10:05am by David Zemelsky.

CSA, for those of you who draw a blank when you see those letters, stands for Community Sustained Agriculture.  Community-that's you!.  Agriculture-that's us.  And when you buy a share of a CSA,that's the Sustained part, well that's you.  Ok.  There are two opportunities that happen around this concept.  Well, three, actually.  First, the member saves a lot of cash by putting their money up front.  Around 20% actually.  Second, members acquire real food that has been produced within a short distance of their home.  The third opportunity is for the farmer.  They get an infusion of cash just at the moment when there seems like they can't imagine being able to find one more penny.  Maybe there's something a bit strange about putting this out so blatantly but heck, a farm is just as much a business  as Grippo's.  We're all friends here, so there's no point in pretending otherwise.  So, those three very important things happen when you join a CSA.

How does CSA work, you might ask.  Each CSA is different and for that matter, our CSA's way of doing business has evolved over the years.  It use to be that people would show up on the appointed day and they'd get a specific quantity of produce.  If you missed a week for vacation, then you'd either  lose for that week, or get a friend to enjoy it.  Now, we offer you the option of skipping a week or so to accommodate for a vacation.  Additionally, there's plenty of room for you to specify each week exactly what you want.  In that way, even though we might have a lot of a certain vegetable that you don't care for,  it would be easy for you to get more of what you want.  And that's what we want for you, too.

The day before pick up day, we'll send you notes about what's available and also keep you up to speed on our successes and not so success on the farm.  Your job is to email us back your specific produce wishes.  Then, its our job to make sure that you get those things.  There might be times when we run out of something unexpectedly- one never knows.

Pick up day will probably be Thursday, at the Durham Farmer's Market.  This is a bit different then past years, but we see it as an opportunity for you to get other people's  wares at the market.  When visiting our booth, it will be exactly like shopping, except that you've already paid for it.  I like it. 

It would also be true that as a member of the CSA, you'll have an opportunity to really get into our heirloom tomato world in a big way.  Heirlooms are so unlike anything else out there.  Its like comparing Meryl Streep to  Collin McEnroe.  Collin is good and satisfying for what he does, but he's not like experiencing Meryl Streep as an artist.  On the one hand, you've got a very smart, witty individual who seems to have an unlimited knowledge about everything.  While on the other hand, you've got this amazing artist who can reach right into your very soul and touch places in your emotional life that you had no idea existed.  Get the idea?  Meryl's the heirloom tomato here and Collins something that you'd find at Stop N' Shop.  No offense, Collin.

Payment plans can be made.  We look for a $200 deposit to show your commitment.  If you need to put your payment on a credit card, we'll do that.(We'll have to do the transaction over the phone.  Not a problem.) A small fee will incur for this.  Sign up right on our website.  It more than easy.  Also, if you're a former CSA member,  it gets even easier to sign up. Go to our website at:  At the top of the page, choose the tab marked " CSA Spring/Summer 2019".  Click on that and then go to the sign up section.

If this is a new experience for you and you're not sure it will work for you, we can put you in touch with current CSA members that can relay their experiences with our CSA.

As a CSA member, we'll be offering you a 10% discount on our herb and vegetable plants throughout the  season.

Lastly, this is great food.  Everyone now knows, eat basic foods, stay way from processed food  Michael Pollan, author of the Omnivore's Dilemma , puts it succinctly "Eat food. Not too much. Mostly plants. "  Pretty basic, right?

We wish you a healthy New Year,













Posted 11/28/2018 7:13am by David Zemelsky.

Dear Friends

2018 has certainly been an assertive year in the way of weather.  The final chapter of this year is proving to be no different with the cold coming on strong and fast.  Weather like this has one questioning and second guessing, wondering what else we could have done. All and all I can't complain we have faired well and still have much to offer.

Two highlights for me are the Mars celariac and the Japanese red long radish.  The Radish has a beautiful and intrigueing look, it's taste is very delicate and not spicy.  The celariac has been a hit on the farm now for over a month.  From the first soup we used it in to last night's, it is a essential ingredient for your cld weather fighting soups and stews.

On the farm the cold weather doesn't stop the work from getting done(although sometimes I wish it did).  A busy year means an accumulation of misplaced items, things to be repaired and junk we need to just get rid of.  The next couple weeks we are due for a serious cleanup.  We are also in the process of reclaiming one of the old hoophouses from the embrace of mother nature.  It will be alot of work but the benefits of season extension and some protection from extreme weather are immense.

Driving by you may notice the shop open a bit more.  We are shooting for Thursday, Friday and some weekends.  Weather permiting we will have it stocked with potatoes, carrots, a variety of greens and some homemade Starlight Gardens specialities.  Going into the next season we are lookng to make a stocked shop a regular thing so feel free to stop by and check things out.  We are located at 54 Folwler Ave.

Here is this weeks offerings  please email us your request by Thursday morning 8am for pick up after 2pm.

Large and glorious Kale, $10/lb


Collards-a large leaf variety. $10/lb


Arugula - spicy and always welcomed $13/lb


Celeriac  $3/root.

Mustard Greens -$10/lb

Pea Tendrils- -$13/lb

Salad Greens- Kale, various green and red lettuces, mizuna $10/lb

Fingerling Potatoes- red, white or purple.  Happy little critters  $5/lb

Yaya Carrots- our carrots are great year round, but the Fall is when they are the sweetest  $5/lb

Ginger- the most important thing to remember about our ginger is that its fragrance and flavor bear no resemblance to anything that you'd get from Stop n Shop or any other source.  $1/oz

Turmeric-again, a more amazing experience than you'd get anywhere else $2/oz.

Sun-dried Juliet Tomatoes-again, you could buy dehydrated tomatoes anywhere, but Juliet is the best.  They aren't cheap, but you don't need much to make an impression. $5/oz

Young Onions 3.50/bunch

Sage - fresh sage for soups and salads $4/bunch

Pak Choi $4/bunch

Braising Mix with or without mustard $10/lb

Haukeri and Scarlet Queen Turnips  $4/bunch

Radishes-traditional red, jJapanese red long and black $3/bunch Radishes are a welcome crunch.  This is something that we herald i.n the Spring, but tend to forget about at this time of year.  They are awesome

Enjoy and we hope to hear from you.







Posted 10/17/2018 6:59am by David Zemelsky.

I guess there is just no avoiding the inevitable cold that comes with this time of year.  Looking at the low temps to come with tonight and tomorrow a few thoughts come to mind.  Do we have enough plastic and row cover to protect everything we need to.  What must we get out of the ground now that can't quite survive a freeze.  Lastly what type of soup am I going to make to warm me up.

All very real and legitimate questions some carrying more weight than others.  We're switching gears here at the farm to winter protection.  I spent yesterday morning sorting out our various pieces of former greenhouse plastic.  Today in addition to some CSA harvesting I'll be creating mini green houses all over the farm protecting what I can.  Row cover (essentially a blanket for the crops)  is in increasingly short supply but we're making do with what we got.  This has been a tough and challenging season and something tells me it's not done throwing surprises our way.


Don't let the weather get you down and stand strong against the challenges of the cold fortifying your body with nutritious local veggies.


Here's what we have this week.
Carrots $5/lb orange or purple young and sweet
Salad Greens $6/bag
Beets $4/lb

Potatoes (French Fingerling, Red bliss or Purple.  Let me know if you have a preference) $5/lb

Arugula $6/bag Limited supply this week

Pea Tendrils $6/bag
Big Kale $4/bunch
Collards $3/bunch
Summer Squash $3/lb
Sun dried tomatoes $5/for an ounce
Eggplant and Peppers - put them down knowing that maybe we’re going to run out.  Depends on the run on them.  $5/lb
Hot pepper mix 4$/pint
Pak Choi $4/bunch
Radish regular round or black 3.50$/bunch
Braising Greens $6/bag
Leeks- $4/bunch.
Ginger- $9/plant. You can use the whole plant, too.
Turmeric- $28/lb believe me this sounds more expensive than it is, you can request a piece around a certain dollar amount and we'll have one within a few dollars of your request.
Fennel- $3.50/head
Please email your orders by 8 am Thursday for pickup after 2pm in the shed out front. 
And don't forget there is still time to signup for our Fall CSA, prorated prices are available for late starts
Thanks and stay warm
Posted 9/19/2018 12:09pm by David Zemelsky.
David is out of town this week so please reply to me here at
I awoke from my dream last night in a panicked sweat.  Running out to the fields it was dark and unfamiliar.  I couldn't find my way and I just kept calling out to my lost friends, "TOMATOES TOMATOES!"  But alas they were gone.
Joel Here
Yes that is a bit of an exaggeration in the sense of the surreal dream but it makes a good story and the ending is sadly true.  The tomato waterfall has run all but dry for another season.  The high tunnels being converted to fall greens and the mighty 12 foot tall plants occupying space on the compost pile.
This can be a tough time of year for a farmer, pulling out plants you started before February.  With each yank a small sigh, yet I'm reminded of the cyclical nature of life.  With the coming season great things, a little more free time and the tomatoes will surely be back next year.
Don't forget we’re planning on having a Fall CSA.  This is an awesome time to get sweet greens, amazing carrots.  Potentially life changing potatoes.  Ginger that will defy even your wildest dreams.  More details will follow.
Here's what we have this week.
Carrots $5/lb  special 2lbs for 8$
Salad Greens $6/bag
Beets $4/llb

Potatoes (French Fingerling or Purple.  Let me know if you have a preference) $5/lb

Arugula $6/bag Limited supply this week

Pea Tendrils $6/bag
Big Kale $4/bunch
Collards $3/bunch
Juliet Tomatoes 6$lb
Summer Squash $3/lb
Sun dried tomatoes $5/for an ounce
Swiss Chard $3/bunch
Eggplant and Peppers - put them down knowing that maybe we’re going to run out.  Depends on the run on them.  $5/lb
Hot pepper mix 4$/pint
Pak Choi $4/bunch
Yoi Choy Pak's delicious cousin 4$/bunch
Braising Greens $6/bag
Leeks- $4/bunch.
Ginger- $9/plant. You can use the whole plant, too.

Please send your preferences back to me by 8AM Thursday and remember David is out of town this week so please reply to me here at
Enjoy the last week of summer
Posted 8/1/2018 10:32am by David Zemelsky.

Dear those of true heart and bellies

Joel Here

Never in my life have I felt this to be more true than here and now in the heat of the summer and the peak of harvest.  I want to harvest everything at just the right moment to keep things like our squash and cucumbers as productive as possible.  I'd love to get every last cherry tomato before they split but the reality is one must turn towards priorities, as heart breaking as leaving a tomato behind can be.

There's beds to be prepped, seed to be sown, transplants to well transplant and all the while trying to keep up against the power of nature. While summer may mean ideal conditions for vacation to most, it also means ideal conditions for many garden pests, weeds and not so ideal conditions for sprouting many a seed. But let's not bore you with the less enjoyable parts of my day.

The fight for good food continues in earnest here at the farm.  And yes we've fallen right off the tomato cliff and it's a long way down.

This weeks offerings

Tomatoes $7/lb

Cherry Tomatoes $6/pint

Tomatillos $4/pint

Kale $4/bunch

Swiss Chard $3/bunch

Collards $3/bunch

Carrots $5/lb

Red Onions $3/lb

Spring onions $4/bunch

Garlic $3.50 each

Summer squash mostly yellow $3/lb

Beets $4/bunch

Aroma Basil $3.50/bunch

Cilantro $3.50/ bunch

Thai and Spicy bush basil $4/bunch

Slicing Cukes $6/lb

Pickling Cukes $0.50/each

Mustard Greens $6/bag limited amount first come first serve

Let us know your orders by 8AM tomorrow for pick up after 2 P.M. out front in the shed.

Thanks Again



Posted 7/4/2018 9:24am by David Zemelsky.

Dear lovers of summer's bounty

Joel Here

Fireflies light up the woods edge at dusk, the smell of charcoal grills fill the air, children run free with the innocent notion that summer will last forever and the sounds of distance fireworks can be heard almost everywhere.  My friends it must be July.

Personally I love summer, especially July and at times can be a glutton for punishment working out in the heat.  However on this July fourth I'm taking a rare day off( well let's be honest it's more like a half day, after all things must be done), to enjoy this beautiful time off year.

Speaking of beauty the high tunnels are looking full and beautiful.  Actually even a bit intimating from a harvesting and maintenance standpoint but that is just another part of summer.  The point of this being that tomatoes and peppers are not far off.  Very soon David will have the privilege of offering you summer's true bounty even if the woodchucks and their refined pallets are competing for them.  Besides experience as a grower, I'm gaining a bit of skill as a woodchuck trapper(In the have a heart live trap of course)

Let's get down to the real point of this mailing this week's offerings

Radishes  $3.50/ bunch Red round, Black and Watermelon

Beets 4$/ bunch Early wonder top, Touchstone or Chioggia

Carrots $5/bunch

Swiss Chard $3/bunch

Big Kale- $3.50

Salad Greens- $6

Glorious, glorious heads of lettuce $3.50/head

Arugula $6/bag

Bunching Onions $2.50/bunch

Spring Onions $4/bunch

Pak Choi $3/bunch

Braising Greens, with spicy greens and tender young brassicas $6/bag

Bunches of Basil ,Cilantro, Sage or Thyme . Please say which one $3/bunch

Garlic $3.50/head

Collards $3/bunch

Summer Squash $3/lb

Cukes $6/lb

That's the offerings for this week.  Remember to email me directly at  All orders should be in by 8 am Thursday for 2pm pickup out front in the shed and of course email with any questions.


Thanks and enjoy