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Carversville Farm Weekly Round Up:
January 19


Winter time provides a nice break from the pace of the Summer and Fall. We have cleaned up our fields, harvested tons of roots for storage, and straightened up our barn. Summarizing the records from this past year gives us the information we need to plan for next year. Information and planning are crucial this time of year. I can basically plan the entire season before it starts, which allows us to slightly adjust the plan on the fly but mostly execute during the growing season. I like to look back through previous records and notes to fully understand what happened during the chaotic season. Instagram is also a wonderful visual record keeper that allows us to see what we have done and when. The goal is to be more efficient and productive while striking a balance between work and lifestyle. Just doing more work does not always provide better results. Winter leaves space for reflection and allows the farmer to improve on the years past and start fresh. I really enjoy this profession because it goes with the seasons. When you want to hibernate and stay inside you can! When the sun is out until 8pm in the summer you are outside buzzing around. I cannot think of a better job.



This spring we are looking forward to a whole new gaggle 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.


CFF Weekly Donations

Carrots590 pounds
Eggs105 dozen
Stewing Hens15 pounds
Turkeys191 pounds
Grand Total796 pounds


CFF Recipe of the Week

Zucchini enchiladas




Preheat the oven to 375 degrees F.

Heat the oil in a large skillet over medium heat. Add the scallion whites and garlic and cook, stirring frequently, until soft (about 5 minutes). Sprinkle in the chili powder and cook, stirring, until the scallions are coated and the oil is brick red (about 1 minute). Remove from the heat and stir in the chicken, 1/2 cup of the salsa and 1/2 cup of the cheese. Set aside.

Halve the zucchini lengthwise and arrange cut-side down. Use a Y-shaped vegetable peeler to shave off ribbons the entire length of each zucchini and as wide as possible.  Make 36 zucchini ribbons total.

Lay out 3 ribbons, slightly overlapping to make a rectangle (think of this as your “tortilla”). Pile about 1/4 cup of the chicken mixture down along one of the short ends of the zucchini tortilla and then roll up to enclose the filling. Put in a 2- to 3-quart baking dish. Roll up the remaining zucchini ribbons and filling and arrange in the dish. Top the rolls with the remaining 1 cup salsa. Add several dashes of the hot sauce and sprinkle with the remaining 1/2 cup cheese.

Bake until the cheese is melted and the filling is hot (about 25 minutes). Let cool for a few minutes. Drizzle the sour cream over the enchiladas. Sprinkle with the reserved scallion greens and serve with more hot sauce if you’d like.


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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