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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 schoolteachers with a passion for sustainable agriculture and producing our own food. We have been growing produce and raising livestock since 2014. We utilize 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 for our own family consumption. This website is meant to provide education on the matter of a young couple trying to produce their own food by taking care of the land to reduce their carbon footprint.

 
 
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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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Frequently asked Questions

Do you sell to the public?

  • No, this is private residence and all food produced is for personal consumption.

Can we visit?

  • No, this is a private residence. Please, no visitors.

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!