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Naturally Sunkissed FARm

 
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About

Naturally Sunkissed (NatSun) Farm is owned by Brett and Megan Hines, a husband and wife duo who are full-time farmers as well as full-time schoolteachers. We have been growing produce and raising livestock since 2014. We operate a small-scale minimal till annual vegetable field, a small fruit orchard, and a perennial area of strawberries, hops, and asparagus, all of which are grown using organic practices. We raise grass-fed North Country Cheviot sheep, a dual-purpose breed, Kune Kune pigs, and dairy Nigerian Dwarf goats on an intensively managed rotational pasture. We grow our food mainly for our family, but sell excess fresh produce and canned goods direct from the farm and through a local cooperative.

 
 

SPECIAL EVENTS, WORKSHOPS, and TOURS

View upcoming special events that will be held on the farm, including goat yoga classes taught by Chrissy with Zenna Wellness, including tours, canning classes and chicken processing workshops. You can also inquire about hosting your own special event at the farm, like a birthday party, cocktail hour, or group meeting. 

 

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WHAT's IN Season

It's spring- that means we have LOTS of greens, root veggies, and some other favorites. Greens include lettuces, spinach, arugula, and asian greens like mizuna and tatsoi. Roots include beets, carrots, radishes, bunching onions, and hakeuri turnips. Late spring we will also have shelling and snap peas, broccoli, and kale.

 

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STAY at the FArm

Come camp out at the farm during the summer! Stay with us, and have the opportunity to see a real working farm. Close to tourist destinations like Ocean City and Assateague. Book now through Hipcamp.

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Frequently asked Questions

Visit this page to get your questions answered!

  • Can I just show up?
  • Can I bring my child(ren)?
  • What about dogs?
  • Refunds?
FAQ
 
 
 

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Recipes

 
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Stir Fry with asian greens and bok choy

Makes 4 servings; cook time: 10-15 minutes

  • 2 mini heads bok choy
  • 1/3-1/2 box mizuna, tatsoi, and arugula (from asian greens box)
  • 1 bell pepper, any color, diced 
  • 2 carrots, grated
  • 1 head broccoli, cut into small pieces
  • Any other vegetables you have in your fridge- we like to use snap peas, water chestnuts, bamboo shoots, or whatever else you want!
  • Peanuts? Mushrooms? Optional, but very tasty
  • 6 cloves garlic ; minced
  • 2 tablespoon vegetable oil
  • 2 tablespoons soy sauce
  • 2 tablespoons fish sauce
  • 2 tablespoons sweet Thai chili sauce
  • 2 teaspoons fresh lime juice

 

Follow these steps

1. Rinse vegetables, and cut to size. For bok choy, you just need to cut at the base of the stem to make individual leaves.
2. Add vegetable oil, all sauces, garlic, carrots, bell pepper, and broccoli to the pan over medium heat. Stir fry for 4-5 minutes, or until broccoli is bright green but not overcooked. Keep the lid on the pan to steam. (Also add peanuts at this time if using)
3. Add greens- bok choy, mizuna, and tatsoi. Replace lid on pan and cook for an additional 1-2 minutes, until greens are just wilted. Be careful to not overcook!
4. Remove from heat. Squeeze lime juice over top. Serve over cooked rice noodles or as a side dish. Enjoy!