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Carversville Farm Round Up:
February 2

major Thanks to our volunteers!

This past Tuesday, our amazing volunteers gathered in our workshop to start the process of inoculating mushrooms!  Together with our crew, we were able to inoculate over 60 logs in 2 hours!  We still have more to go, in fact we spent a couple days this week harvesting more logs but with the help of our volunteers, we know we can get these mushrooms ready quite quickly.



Next week, both our Farm Manager Ron Moule and Livestock Manager Craig Haney will be participating in various presentations at the 2018 PASA Winter Conference in State College, PA.

On February 8, Craig will be presenting a half day session: Raising Pastured Turkeys for the Holiday Table from 9:00am – 12:30pm.

The session will discuss the step by step process from raising day-old poults to the holiday table.  Craig will cover the details of husbanding pastured turkeys, giving particular attention to the turkey’s origins, selection of breeds, hybrids vs heritage breeds, economic parameters, brooding, infrastructure, nutritional needs, pasture management, health and common diseases, as well as the special considerations to take into account to process and distribute delicious turkeys for the holidays.

Craig will also be presenting alongside Susan Beal, Jeff Mattocks from Fertrell, and Mike Badger from the APPPA, a full day track on February 7: Raising and Marketing Pastured Poultry for Profit. This session is designed for farmers who are just beginning, as well as farmers with experience who may need help earning a return on their poultry investments. Participants will discover the details and community needed for a profitable pastured poultry business.

Saturday, February 10, Craig will be presenting: Raising Layers from 8:30am-9:50am.

Also on Thursday February 8, from 1:30pm to 5:00pm, Ron and a panel of local elected officials from around the state will be hosting: Advocacy Counts: Getting Involved in Local Government.  Listen to how they review how farmers can get involved in their local government as a means to advocate for and create farm friendly and sustainable local policy.   Discussion will include civic engagement on several levels, such as serving on commissions and other municipal boards, and as elected officials.

If you are heading to the conference, be sure to check out these presentations and come say hi to our crew!



This spring we are looking forward to a whole new troop of apprentices.  Apprentices have the opportunity to focus on different enterprises on the farm: veggies, field cropping, livestock and dairy/cheese making.  For more details and to apply, see the careers section of our website.


Carrots709 pounds
Hot Peppers3 pounds
Eggs105 dozen
Stewing Hens43 pounds
Turkeys93 pounds
GRAND TOTAL848 pounds


CFF Recipe of the Week

sundried TOMATOES, white bean and basil dip

*A delicious and healthy dip to make for your Super Bowl party! 

  • 1 cup of dried great northern white beans
  • 3 cloves of garlic, peeled and chopped
  • 1 small carrot, peeled and chopped
  • 1 small onion, peeled and chopped
  • 3/4 cup of sun-dried tomatoes, chopped
  • 3/4 cup of olive oil
  • ½ cup of fresh basil, chopped
  • 1 teaspoon of ground coriander
  • Salt and pepper
  • Pita chips or a toasted baguette, sliced, for serving



In a bowl, cover the beans with cold water and soak them for two hours. Then drain the beans and place them in a large saucepan with the chopped garlic, carrot, onion, and 4 cups of water. Bring it to a boil over medium high heat, then reduce the heat and simmer until the beans are very tender (about one hour), adding additional water if necessary to keep the mixture moist. Add the sun-dried tomatoes to the pot five minutes before you think the beans will be done. Drain the beans, reserving about 1/4 cup of the liquid.

Transfer the beans to a large bowl. Using a paddle or the back of a spoon, begin crushing the beans against the side of the bowl until they begin to puree. Then beat in the olive oil and basil. Stir in the coriander and season with salt and pepper to taste. Serve with pita chips or slices of toasted baguette.



CFF Sweatshirts are still AVAILABLE!

A quick change in the temperature doesn’t mean Spring is right around the corner, hoodies are still a must! What better way to stay warm then in a CFF sweatshirt.  Sizes range from Small to X-Large. Sweatshirts are $35.00 and we accept cash, check, or credit card. Merchandise can be purchased directly from the farm by contacting Stephanie at

Remember, 100% of the proceeds go to feed the needy in our own backyards.

By partnering with several Bucks County food pantries, Broad Street Ministry, Coalition Against Hunger, Cathedral Kitchen and Face to Face Germantown, people throughout the Philadelphia area are benefiting from our nutritious harvest.


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