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Community Supported Agriculture (CSA) brings together farmers and community members into a mutually benefical relationship that ensures fair compensation for the farmer while providing the community with delicious fresh-picked vegetables for six months of the year.

Anchor Run CSA is located on Anchor Run Farm, a preserve owned by Wrightstown Township, Bucks County, Pennsylvania, USA. Farmers Jon Thorne and Tali Adini grow produce organically, without synthetic fertilizers, pesticides, herbicides, or genetically modified organisms. Members receive a portion of our farm bounty each week, picked and washed just hours before pick-up.

You are encouraged to learn more about us by exploring this website.

News Items

Sun 7-20-08
Notes From The Field
Great Garlic
Posted by: Jon Thorne, Farmer
The great garlic harvest of 2008 was another success, and the bulbs, somewhat resembling shrunken heads, are hanging in every available spot on the farm. Once dry, the bulbs can be stored throughout next winter.... [More]

Sun 7-20-08
The Heat Is On!
Posted by: Linda Dansbury, Recipe Coordinator
As always, I was so excited with the large variety of veggies that were in the barn last week, and will be now for weeks to come. Please make sure you allow yourself enough time during the week for U-pick, so that you don't miss out on a large portion of your harvest -- and don't forget to pick your herbs! They are at their peak at this time. With the great selection of eggplants, peppers, squash, and tomatoes, what better thing to try, if you haven't, than Ratatouille. It may sound difficult and exotic, but it is just a vegetable stew. Chop and cook up the veggies, add some fresh herbs, and it's done. And one of the best things about it is that you can cook it ahead and then serve it either hot or at room temperature. It can be used as a side dish, or as bed of vegetables under or on top of fish, chicken, rice, or pasta.... [More]

Sun 7-20-08
Use The Website for Ideas!
Posted by: Linda Dansbury, Recipe Coordinator
It is human nature to go to the old stand-by recipes when you are in a hurry, and who isn't these days? But, if you don't already do so, take 10 minutes each week to look at Veggies 202 and the recipes for the vegetables to be harvested in the coming week. Both sections are geared specifically to what the farm grows. Recipes are selected to feature one or more of the greens or vegetables that the farm has at a given time, with much consideration going into ease of preparation, time to table, and healthy eating. And with the search feature, it is so easy to find recipes. For example, try okra this week. Search the recipe section for okra and you will find about 5 recipes; for instance,one combines okra with green beans and another uses it in a summer-season gumbo. Veggies 202 goes a bit beyond the recipe section, with additional tips on use, to assist you with your own recipes, as well as storage information.

Sun 7-20-08
Expected Harvest
Summer's Best
Posted by: Tina Bashline

Expected Harvest: onions, summer squash, cucumbers, celery, carrots, eggplants, peppers, fresh garlic, lettuce and choice of greens. U-pick: green and yellow beans, tomatillos, hot peppers, flowers, cherry tomatoes, perennial herbs, basil, dill, cilantro, parsley. HALF SHARE MEMBERS: THIS IS WEEK B.

Upcoming Events

Tue 8-12-08, 6:00 pm
A Lazy Summer Evening
Mark your calendar for the second Tuesday in August and come picnic at the farm with us. Bring a main dish, side dish, dessert, or hors d'oeuvre.... whatever you like, but enough to feed about 8 to 10 people. Do you need ideas? Some people go gourmet with farm produce and some bring the classics -- but use your imagination. In past years, popular items have included bread, butter and a big wedge of cheese. People have caught trout and sauteed them. Hot dogs have been popular with the kids... and we'll never forget the year that someone brought a huge container of miniature frozen cream puffs! (Definitely NOT healthy eating, but they sure disappeared FAST!) Remember: if it's not vegetarian, mark it as such, and be sure to bring your own plate, utensils, napkin, and a bag to carry your used items back home again.