Author: starlightgardens54

As hard as it may be to admit when one is wrong, admitting and coming to terms with this is the first step to moving on and getting better. We here at SLG certainly never claim to be perfect, in fact the list of mistakes and miscalculations made by us over the years is probably longer than time can remember. In this particular instance it would be fair to say that we were a little over ambitious planning to keep the open farm shop hours in the coldest and darkest time of the year. The truth is that between the cold weather and the low availability of things as we wait for germination and regrowth, our inventory is at it’s lowest this time of year. Taking into account this fact and trying to balance our work load for the early season we are rolling out(what we should have originally)a more realistic on farm schedule for the colder months. So for now until early March we will be doing preorder only for on farm pick up. Open Farm Shop hours will return in March running through the remainder of the year and more than likely January and February will remain preorder only. We thank you for your understanding on this and look forward to seeing you all again on Friday nights starting in March.

Meanwhile on the farm beyond hauling wood into the basement and taking breaks by the wood stove, despite it’s cold and desolate appearance the farm is brimming with life. As our heated tunnel Mizuna which serves as a temporary nursery, fills up with transplants of all types we will prep all the areas we can in the hopes of transplanting next week. In addition to tomatoes we’ve started the first round of this year’s peppers, nearly 600 or so which will be for both the Spring plant sale and our own production. As has been a trend for the past few years the flower start population on the farm continues to grow annually and competes for table space with veg. It’s a tense standoff between things we love for different yet similar reasons and we’ll get through it with a philosophy, though dangerous, it’s one we live by”there’s always room for more”.

Now at this point in the year there is in our opinion one exception to that philosophy, more cold and snow. As cold hardy and resilient both the veg and farmers are we would be lying to say that the extended cold and snow cover hasn’t tried our bodies and souls. The good news as you all know is that by 530 there is still light in the sky and by months end the light will remain till 6. Though slowly, things in the tunnels are beginning to grow and as those tiny leaves get bigger each day so does our strength and resolve. As warm weather veg like melons, cukes and squash arrival daily in the form of seeds we do the best we can to show seed starting restraint for now. All the while knowing that the time of warmth, bounty and long Summer days is watching and waiting.

Have a Great Week

At times like these when there’s still over a foot of frozen snow on the ground and the forecast ahead predicts frigid weeks to come there is little for the farmer to do but sigh, scheme and sow seeds for warmer days to come. Besides the snow and cold being a constant Winter occurrence just as consistently the arrival sometimes twice daily of packages from our favorite seed companies is a Winter staple. These packages filled with this years seeds represent a lot, our hopes, dreams, livelihood and most importantly Good Food for this coming season. As many of you know farmers and gardeners could be describes as a kid in a candy store, when it comes to thumbing through catalogs and ordering seeds. Indeed and especially if you order early you can have the pick of the litter when it comes to some of the tastiest and highest performing fruit and vegetable varieties.

We mainly use a few seed companies like Johnny’s Selected Seeds, High Mowing and Territorial Seeds to name a few. These are great companies and what they represent is the offerings from some of the most behind the scene farmers around, seed growers. Having reliable and quality seeds to grow with throughout the season is more than essential to growers all over the world and it is easily taken for granted. Years of plant breeding, variety selection and so much more than we can imagine go into the careful cultivation of seeds for some of the veg both growers and eaters alike have come to love and rely on. Just like any farmers their margins are small, the work and risk are large but the love for and knowledge of the power of their work surely must keep them doing what they do. So we wanted to take a moment and thank all of those seed growers out there without whom we just could not do what we do.

Unfortunately with the continuation of Winter weather doing what we do means having a lighter harvest than we would want and adjusting the on farm options. This weeks open farm shop hours will be cancelled again due to temps and weather and we will be offering preorder only. In addition to this if you order for Friday there is the possibility that the weather will require that all orders be moved to Saturday pick up. If this is the case we will reach out to anyone who orders for Friday. Likely next week will be a similar schedule though we will solidify that schedule next week. We thank you all for your understanding and patience as we navigate the open shop hours and Winter weather.

Have a Great Week

It isn’t so much snow that is the problem with Winter but rather things like the cold, ice and wind which really drive home the challenges with this time of year. In fact as far as snow goes though we did have well over a foot of snow fall it’s the light kind which rolls off the tunnels with ease and is cleared by shovel, plow, or snow thrower just as easily. However, the really cold temps that we will be experiencing this week will be a real challenge to four season growers like ourselves. When it comes to harvesting veg in the cold temps you must wait until things are above freezing and everything as thawed out. As cold hardy as the veg is harvest it when they’re still frozen and a bok choy for example will simply turn to mush. The high tunnels do in fact allow for the temps to climb quickly even on cold days when there is sun. Yet, five days in the 20’s with single digit nights that is pushing it. This cold harsh reality is what we will be facing this week, that everyday if we are lucky there will be a brief window to harvest and some days we probably won’t be able to harvest at all. As a result of this and the fact that it will be quite icy on the farm itself, we have made the difficult decision to not have any on farm sales this week. This includes pre orders and on farm shop. We will be attending the Saturday New Haven Market as usual but will likely have a very limited amount of fresh greens available. This is something we try as much as possible to avoid and is not a decision easily made. However, between the slippery farm conditions and reality of how little actual harvesting time we will have, this is the best decision for us to make. We will of course be back to business as usual next week.

Business on the farm this week especially today and tomorrow will look a little different as we will be trading in our hoes for shovels and tractor for a snow thrower. The nice thing about having two farm properties is the amount of space we have to grow, the adverse side being it’s a lot to maintain especially when it come to snow. On the vegetable front besides freezing outside things are moving along nicely inside. Tables and germination chambers continue to fill up in the grow room and the basement is slowly turning into tomato HQ. Luckily the cold weather will provide us with the time we need to keep up on the rigorous seeding schedule that must be maintained.

Have a Great Week and Stay Warm

Official SLG Merch

Even though it can make getting around the farm a little bit more difficult it is nice to have some snow on the ground. Not just purely for aesthetics but also for the benefit of protecting our soil and Winter crops from the cold. Unfortunately, it appears that for the remainder of the month just that, cold is what we will have to be dealing with. And deal with it we will in fact, taking each slip on the ice in stride with a smile all the while thinking of snow’s insulating benefits and enjoying a beautiful Winter landscape.

Meanwhile, when it’s too cold and dark to work outside we can be found working in the basement and garage/grow room getting things ready for the Spring thaw we all long for. Already the first round of root stock and scions for the grafted tomatoes have been removed from the germination chamber and are sprouting. Before we know it Jen will be hard at work like a mad scientist, grafting this years heirlooms. Next up will be the first round of cherry tomatoes and before long peppers and tomatoes of all kinds will be playing musical chairs in the germination chambers. Beets, onions, peas and more lettuce all top this weeks list of starting priorities, not too mention it’s time to think about things like herbs for the Spring plant sale to come. A lot of inside work now too give everything a good head start outside for the season to come.

Speaking of the season to come one integral part of this Good Food thing is all the work that is put in outside each year by the hard working farm crews all over. And it is that time of year where we begin the hiring process for the 2026 season. Interested in growing with us or know someone who may be click here for more info. There’s no other way to put in but frankly farming is very hard work but it is also rewarding work in many ways.

Have a Great Week

The only trouble with nice Spring like weather in January is the fact that it won’t last and the cold is coming back. But we’ll take what we can get and beyond comfort last weeks temps allowed us to do some much needed seeding and watering. The week didn’t quite start off so nice, not only was it a chilly start but the Sunday before last a ghastly sight was discovered in Durham. Something no four season grower wants to see, visible from hundreds of feet away a large tear in the cover of a high tunnel. It was a sight so horrible Joel had no choice but to walk away for the afternoon vowing to return tomorrow. The next day with what we hoped was enough poly batch tape and a plan the majority of the day was spent in the rafters of the tunnel meticulously taping away. Luckily this tear, though some 20 feet long was not in a bad spot and we had just enough tape on hand to do the job, so for now the tunnel is safe. This and another tunnel in Middlefield both have the oldest covers on them, approaching or past ten years and are overdue to be replaced. So in a way this tear is a good thing highlighting the need to replace these covers when the warmer weather returns.

Meanwhile though the colder weather may be returning as the week rolls on things on the farm are certainly heating up. We are turning up the temperature in the heated garage/grow room that will for the next few months be our main germinating and early growth location for all the veg you love. Reorganizing the space should allow us to have about twice the table space for starts and literally give us a head start as the season gets going. The trays of bok choy and lettuce seeded last week have already sprouted and this week again has a list of many seedings to start. There is talk of when to start the first herbs and tomatoes over coffee and even the first interviews for this year’s crew are being tentatively scheduled. Things seem as though they are ready to go all out but we must practice some restraint and patience as we weather the cold of the season.

We are saddened to mention the loss of one of the founding Members of the Good Food Community that exist Saturdays in New Haven. Chuck Haralson owner of Sugar Maple Farms was a vendor along side Star Light and David every Saturday for 18 years. His honest and straightforward attitude and heart sweeter than the honey he sold will be dearly missed. Sugar Maple Farms plans to continue operations and it warms our hearts that Chuck’s legacy lives on.

Have a Great Week

Not that we really have the chance to get away often, but the concept of “nothing quite like getting back home after being away” applies to more than just vacations. When you’re away from something as wonderful as the community that exists on Saturday mornings in New Haven, even just for a week, we realize what an important place markets like this have in our communities. Seeing all the friends, customer and vendor alike, restocking on all the Good Food that we need, waking up with a great, responsibly sourced coffee and just being apart of this really special environment fills our hearts and souls with joy, feels like home and brings truth to the phrase “it’s great to be back.”

With the first week of the New Year upon us the all too familiar feeling of wanting to get everything started, but it isn’t quite yet time to begin, hangs in the back round. In the meantime organizing our inside seed starting areas and improving upon last year’s updates will serve us well. The large amount of fruit, veg and herb seeds must be organized inventoried and in some cases tested for viability. In that same vein a large order or 5 from our favorite seed companies will be taking place over the next few weeks. Though we aren’t quite yet into the weekly repetition of seed, plant, prep, repeat we are not far off. Also the need to start and transplant regulars like lettuce and Asian greens is strong. Jen took advantage of yesterday’s sun and began prepping the first bed of 2026 which should be getting transplanted with spinach by mid week.

Speaking of this coming week it is funny how perspectives can change with the season. Looking at the mid week highs in the 40’s and low’s in the 30’s we are thinking gosh that sounds nice, when only 2 months ago such lows brought contempt to our hearts. Perspective aside these balmy temps will allow for not only transplanting but also some direct seeding which is one more thing we are due for a round of. This week we are also back to business as usual with on farm sales. Friday and Saturday preorder pickup as well as Friday open farm shop hours 3-6 are back and will be continuing throughout the season.

Have a Great Week

Just as quickly as the snow may fall and then in the blink of an eye melt away, the New Year and start of the 2026 season is upon us. We know what you’re thinking, “that was fast” and yes we agree. But we also know that two weeks without Good Food can be too long for those in the know and the need. So we’ve gathered to celebrate with families and friends, enjoyed a snow day, put up some fire wood and rested as much as time has allowed. And now with the dawning of the New Year it is back to work. Of course Mother Nature being not so easy to persuade is reminding us just who is running the show around here, as this week’s high temps are so low that harvesting becomes a challenge. Looking ahead at the week’s forecast we see only narrow windows here or there in which the work can be done, a familiar Winter problem that unfortunately never gets old. Alas this is after all Winter in New England and we are four season farmers.

So for the most part we are back to it on the farm with business as mostly usual, but there is a still slighted adjusted holiday schedule. This week we will be returning to on farm pick up SATURDAY ONLY and back in New Haven Saturday morning. Then next week we will be returning to business as usual with preorder pickup Friday and Saturday, Friday open farm shop hours 3-6 in Middlefield and the New Haven Saturday Farmers’ Market 10-1. Once again this week there is only Saturday on Farm pick up (no Friday) and remember until we go back outside in April the New Haven market starts one hour later 10-1.

With the sunset of 2025 casting a golden glow upon us we would be very hard pressed not to reflect on all the wonderful things that have made what we and growers like us do possible. Hands down it is you The Good Food people who’s unwavering love and support make this a reality. There are also the great staff and volunteers who make the Farmers’ Markets we attend run smoothly for vendor and customer alike. Then there are the hard working farm crews who often go unseen but are there in the background making everything come together. Generous neighbors who lend their time, support and resources. Of course there is all the animals of the farm be it the chickens, sheep, cats and dogs, who both work but also provide levity and a sense of home. And who can forget all the hard working organisms out there in nature both above and below the soil which really are the engines behind the delicious veg. A lot coming together at once to make this Good Food thing go round and all we can say is thanks to all of you we are honored to be apart of it.

Have a Great Week

The final farmer’s market and on farm sales of 2025 have shown up almost as quickly and surprisingly as the cold weather of late. Sure just like the cold we knew it was coming but sometimes it’s easy to stay stuck in the routine. Alas here we are staring right into the face of the Holiday Season and New Year to come. To say that it has been a good season would be putting it mildly. It has been a year filled with great weather, great markets and a lot of hard work, integral to it all is all of you The Good Food People. As we reflect upon this great season and how much we have grown as a farm we can only be grateful for all the Love, Support and Luck that has been afforded to us over the years. But before we say farewell for the year (just a week actually) there is still one more weekend of Good Food and Good People to fill your belly and nourish your heart and soul. This Friday and Saturday will be the last preorder pick up days of 2025 and Friday from 3-6 in Middlefield is the final open farm shop this year. Saturday is also the last New Haven Farmer’s Market of 2025. The good news is we will be returning with preorder pickup and the New Haven market on Saturday 1/3. That week there will only be the New Haven market and Saturday on farm pick up. The following weekend 1/9 and 1/10 we will be back to business as usual with Friday and Saturday pickup, Friday open Farm Shop hours 3-6 and the New Haven Market. Remember from now until when the market goes back outside in April it starts one hour later running from 10-1.

Meanwhile out on the farm things look like the Winter wonderland that only a fresh snowfall can create. However the temps are low and the wind is strong enough for one to really feel the bite of Winter if they aren’t careful. Loose ends and unfinished tasks are few and far between or a least can be put off long enough to enjoy a Wintry day organizing and cleaning heated inside spaces. With a warm couple of days on the horizon it should be a little more pleasant to work the next few days outside rather than needlessly suffer in the cold today. Beyond harvesting for the market and shop there is still a bit of planting on the schedule, something that seems to never really stop around here. It just slows down like everything else. We know we won’t get the opportunity to see and wish all of you a Happy Holiday Season and Healthy New year, so we’ll say it here. We hope the holidays and year to come treat you and yours with a gentle kindness that can only be described as blessed.

Have a Great Week

With another night of bitter cold ahead we are finding peace and solace in the fact that the outer fields are for the most part protected and put to bed. Last week we spent nearly every above freezing daylight hour harvesting what bounty remained outside. Yesterday, the last of the garlic was mulched with leaves and what bare spots remained in the fields were covered to protect the soil from Winter’s relentless assault. With the outside veg harvesting all but a memory we now turn to the tunnels which will receive our undivided attention, both harvest and otherwise for the next 4 months or so.

The life of the Winter grower inside the cold weather oasis that is the high tunnels is a strange paradox. It is a life filled with blessings and struggles, a harsh environment a times while at others a warm place like no other on a cold Winter’s day. When night time temps are low enough and days are sunny there is the twice daily ritual of covering and uncovering the veg. This protects them from the cool night air and allows them to breath and absorb the warmth of the sun. Arguably the quality and flavor of Winter produce far surpasses that of their Summer counter parts. And of course some things like spinach and claytonia just can’t be grown successfully out of season. Yet, growing enough to last the Winter is a task which challenges even the best of growers every year. And then the harvest, how can we forget that. So easy and so plentiful at first. But as the Winter drags on and scarcity shows it’s face the task of harvesting too becomes something not for the feint of heart. Luckily for the Winter grower we have more to keep us warm than just our insulted overalls and the micro climate created by the tunnels, we also have the unwavering support from all of you The Good Food People.

That support was especially evident this past week as we came off a rare week of no farm sales. Despite a cold Friday it was great to see both new and familiar faces at our Friday open farm shop hours, 3-6 in Middlefield. On Saturday we officially moved inside for the New Haven farmer’s market. Now running one hour later from 10-1. After such a cold week it was nice to thaw out on Saturday morning and of course great to see all of you. If you made it out to either the market or the farm shop you may have noticed a couple of different items on the table. A good friend of the farm, fiber artist Lily Stabile has been working tirelessly for a few years now cleaning, processing and hand spinning yarn from our very Jacobs sheep. The initial limited run has been popular and only two skeins remain. Also SLG crushed cayenne pepper flakes are now available both online and at market. These peppers are our favorite cayenne Arapaho, hot and flavorful, use sparingly a little goes a long way.

Have a Great Week

A lot can change in a week, especially when you’re talking about the weather in the last few weeks of Fall. The Next couple of weeks are gonna be bringing on the real chill with days mostly in the 30’s and nights that will be well below freezing. The weather over the past few months has been tremendous and allowed for a bounty to be grown outside. Protected with row cover for over a month now, we’ve been able to keep most of the harvest coming from the outside spaces. However, with the extra cold nights ahead it is time to pull as much as we can from the outside. Not only to preserve as much of this veg as we can but also to remove and store the row cover that has been protecting them. That way we can keep using it as many seasons as possible. All it takes is one good snowfall and many of the things we use around the farm could be buried and forgotten about for months. So the first snowfall is always a good reminder to get organized while you can.

This past week was a great chance to take a break from selling with the holiday and focus on a few things, getting all the garlic and tulips in the ground as well as getting some quality time with friends and family. It might sound simple enough when we say it at first, “we’re planting 400 lbs of garlic”. But when it comes down to it especially without mechanization, it’s quite a lot of work. With so much garlic to plant, Jen needing to focus on the 5,000 tulip bulbs getting in the ground and in keeping with the idea of seeing friends and family we called in Durham’s resident Garlic Scientist himself, David to help. So on Wednesday for a few short hours it was like the old days on the farm in Durham with just David and Joel planting the same German white garlic we have been planting for years. Meanwhile Jen and Adriana(and Annie)finished planting the seemingly endless supply of tulip bulbs. A nice thought to carry us through the cold to come 5,000 bulbs blooming next Spring.

Beyond getting organized, we’ll be getting back to business as usual with the last three weeks of markets and on farm sales of 2025. It’s been a great year and it really is incredible how fast the time has gone, some part of us feels there has to be more than three weeks left. Nope, those are the facts 12/5, 12/6, 12/12, 12/13, 12/19 and 12/20 will be the final 2025 Farm sales. That means just 3 more Saturday markets in New Haven, 3 more Fridays of open farm shop from 3-6 in Middlefield and 3 more weekends of preorder pickup. Oh where does the time go.

Have a Great Week