News and Notes | The Anchor Run Blog

Thank you for all of your support! We're on course to once again meet our share goal, approximately 300 full share equivalent members picking up each week (roughly the same as the past few seasons). Anchor Run CSA has sold all of its shares each season since the very first year, 2004. We're farmers because of our love for Community Supported Agriculture and couldn't do this without our great staff and members! Here's to another great season!

Farmers Connor and Gabby transplanting cabbage on a muddy morning (not pictured: Farmers Alex, Dana, Derek).

November 12, 2023
Maple Syrup and Honey - Preorder by 11/14/23
by Farmer Dana

Susan and Todd Klikus of Augusta Acres Farm will be at Anchor Run CSA on Thursday, November 16th, 1:00-6:00pm to distribute their maple syrup and honey. Preorders are encouraged again this time. There will be a small amount available to purchase the day of.
- To order, follow this link. Products, payment options, and pricing are shown on the order form. Orders are due by 7pm Tuesday, November 14th.
- Augusta Acres is located in Beach Lake, PA and is a family-run operation. They farm using only organic methods and are members of Pennsylvania Association for Sustainable Agriculture and the Pennsylvania Maple Producers Association.
- Sap from trees located strictly on the farm is boiled down in small batches on their wood fired arch to produce a maple syrup that is dark and robust. Their honey is extracted from on-farm apiaries and is an "all season", raw honey which is dark and very sweet.
- Pints are $15 (honey, maple syrup); Quarts are $25 (maple syrup only). Bourbon Barrel Aged maple syrup is also available!
- Questions, contact Susan Klikus directly at susanklikus@gmail.com.
- If you can't make it to the farm during those hours and you would still like to participate in this opportunity your order will be left here in a labeled box/bag which you can pick up during another pick up day. You must prepay for this option.

November 5, 2023
Maple Syrup and Honey - Preorder by 11/14/23
by Farmer Dana

Susan and Todd Klikus of Augusta Acres Farm will be at Anchor Run CSA on Thursday, November 16th, 1:00-6:00pm to distribute their maple syrup and honey. Preorders are encouraged again this time. There will be a small amount available to purchase the day of.
- To order, follow this link. Products, payment options, and pricing are shown on the order form. Orders are due by 7pm Tuesday, November 14th.
- Augusta Acres is located in Beach Lake, PA and is a family-run operation. They farm using only organic methods and are members of Pennsylvania Association for Sustainable Agriculture and the Pennsylvania Maple Producers Association.
- Sap from trees located strictly on the farm is boiled down in small batches on their wood fired arch to produce a maple syrup that is dark and robust. Their honey is extracted from on-farm apiaries and is an "all season", raw honey which is dark and very sweet.
- Pints are $15 (honey, maple syrup); Quarts are $25 (maple syrup only). Bourbon Barrel Aged maple syrup is also available!
- Questions, contact Susan Klikus directly at susanklikus@gmail.com.
- If you can't make it to the farm during those hours and you would still like to participate in this opportunity your order will be left here in a labeled box/bag which you can pick up during another pick up day. You must prepay for this option.

October 29, 2023
Final Week of Workshifts for Season!
by Farmer Derek

Help us harvest carrots this week!

If you signed up for a share with a work discount and you're unable to put in the time that's a-okay, just send us payment to cover the full cost of your share ($15/unworked hour. Half Share = 4 hours. Medium Share = 6 hours. Full Share = 8 hours). Thank you for understanding.

This week's workshift schedule:

Monday 10/30 10am-12pm
Wednesday 11/1 10am-12pm
Sunday 11/5 8-10am

Bring gloves, water, a hat, sturdy shoes, and a pad for kneeling (if necessary for you)! We meet under the large red maple at the end of the barn by the pick up room.

Workshift Guidelines - Workshift Sign Up Instructions

October 22, 2023
Winter Squash Tips
by Linda Dansbury

As much as I love winter squash, I hate peeling it prior to cooking. I recently learned of a trick to make it easier. Place the entire squash in oven for 5-10 minutes at whatever temperature you are roasting it. Remove it from oven, being careful not to get burned. You will find that it is so much easier to cut through and peel. I have also seen that you can microwave on high for 5 minutes, but I haven't tried that method myself yet.

October 22, 2023
Workshifts for Week of October 23rd
by Farmer Derek

On the left, a lush cover crop of oats and buckwheat where zucchini and cucumbers once lived. On the right, spinach soaking up some rays in the upper cat tunnel. Straight ahead, Farmer Dana's sheep.

(A reminder that if you signed up for a share with a work discount you have less than one month to satisfy that requirement. If you're unable to put in the time that's a-okay, just send us payment to cover the full cost of your share ($15/unworked hour. Half Share = 4 hours. Medium Share = 6 hours. Full Share = 8 hours). Now that we're into the middle of October there is much less work to do overall than late spring and all of summer. Thank you for understanding.)

This week's workshift schedule:

Wednesday 10/25 10am-12pm
Sunday 10/29 8-10am

Bring gloves, water, a hat, sturdy shoes, and a pad for kneeling (if necessary for you)!

We meet under the large red maple at the end of the barn by the pick up room.

Workshift Guidelines - Workshift Sign Up Instructions

October 15, 2023
Workshifts for Week of October 16th
by Farmer Derek

Putting parts of the herb garden to sleep for the winter months. The reusable landscape fabric protects the soil on our annual beds and also stimulates weed seed germination (aka stale seed bedding).

A reminder that if you signed up for a share with a work discount you have less than one month to satisfy that requirement. If you're unable to put in the time that's a-okay, just send us payment to cover the full cost of your share ($15/unworked hour. Half Share = 4 hours. Medium Share = 6 hours. Full Share = 8 hours). Now that we're into the middle of October there is much less work to do overall than late spring and all of summer. Thank you for understanding.

This week's workshift schedule:

Sunday 10/22 8-10am (probably garlic processing in barn)

Bring gloves, water, a hat, sturdy shoes, and a pad for kneeling (if necessary for you)!

We meet under the large red maple at the end of the barn by the pick up room.

Workshift Guidelines - Workshift Sign Up Instructions

October 8, 2023
Workshifts for Week of October 9th
by Farmer Derek

Farmer Connor embarking on fruit tree clean up.

This week's workshift schedule:

Sunday 10/15 8-10am

Bring gloves, water, a hat, sturdy shoes, and a pad for kneeling (if necessary for you)!

We meet under the large red maple at the end of the barn by the pick up room.

Workshift Guidelines - Workshift Sign Up Instructions

October 8, 2023
Nourishing Your Skin
by Farmer Dana

NYL skincare line created locally by long time CSA member Carol Sondesky, made from 100% plants - awesome. "Rooted in botanicals to create the freshest skincare. Vegan, cruelty-free, nothing but fresh, clean, pure & potent. No artificial anything. No compromises. That’s NYL. Made-on-Demand Skincare.”

I was chatting with long time CSA member Carol Sondesky recently and she told me about her line of skincare products made from all natural ingredients. The revelation piqued my attention as I've also recently realized that I'm aging at an alarming rate and should probably do something to look after my skin. A long time ago, I can't recall where, I read that you shouldn't apply things to your skin that you wouldn't also eat and the sentiment resonated with me as a health conscious person. After trying a few NYL products, especially the 'Like Velvet' face oil, I feel like I have found what I was looking for. The ingredients are 100% from amazing plants (like rosehips and pomegranate) and made in Bucks County. I don't promote products willy nilly, but Carol has created an incredible product line and I wanted to share the goodness with our CSA members.

Carol's quote about the inspiration behind her NYL line of products couldn't put it better, "I simply couldn't understand why my organic food came with an expiration date but my skincare did not."

Carol is generously offering our CSA membership a 15% discount on her NYL skincare products. Members can order here and enter the code AnchorRun15% at checkout. Orders should be placed by 10/20 and will be ready at the Farm during your regularly scheduled pickup beginning 10/24.

October 1, 2023
A Sure Sign of Fall
by Linda Dansbury

Transplanting spinach a couple of weeks ago.

The weather may be trending back toward summer this week, but the pick up room will surely be saying it's fall. Two new things will likely make an appearance this week: Napa cabbage and bok choy. Both veggies are healthy and delicious.

Napa cabbage - can be used in any dish calling for cabbage, but Napa is especially great in stir fries. Also salads, tacos and sauteed in butter, olive oil, garlic - allow to brown a bit when you saute it for an almost nutty flavor. Store in a plastic bag, in which a paper towel has been added to absorb any moisture. Napa will keep for a few weeks - the heads are often large so I take off the leaves I want to use at any one time instead of cutting the head in half, to avoid brown edges on the cut portions.

Bok Choy - another wonderful, flexible veggie, delicious raw in salads or with dip or hummus, stir fried, roasted, and even grilled! Store in a plastic bag with a paper towel and use within a week for best flavor and results. If you keep it longer, the outer leaves will begin to yellow - you can just remove them and use the inner part as planned. Check out the recipes on this site!

October 1, 2023
Workshifts for Week of October 2nd
by Farmer Derek

Final lettuce succession of 2023. Our goal is to offer lettuce every week of the harvest season. We'll see how we do in 7 weeks.

A reminder that if you signed up for a share with a work discount you have about one more month to satisfy that requirement. If you're unable to put in the time that's a-okay, just send us payment to cover the full cost of your share.

This week's workshift schedule (desperately hoping to harvest sweet potatoes this week before more rain arrives!):

Wednesday 10/4 10am-12pm, 1-3pm, 4-6pm
Thursday 10/5 2-4pm
Friday 10/6 9-11am
Sunday 10/8 8-10am

Bring gloves, water, a hat, sturdy shoes, and a pad for kneeling (if necessary for you)!

We meet under the large red maple at the end of the barn by the pick up room.

Workshift Guidelines - Workshift Sign Up Instructions

September 24, 2023
Workshifts for Week of September 25th
by Farmer Derek

Saturday morning through Monday morning rainfall total.

This week's workshift schedule (slow this week while we dry out):

Sunday 10/1 8-10am

Bring gloves, water, a hat, sturdy shoes, and a pad for kneeling (if necessary for you)!

We meet under the large red maple at the end of the barn by the pick up room.

Workshift Guidelines - Workshift Sign Up Instructions

September 17, 2023
Workshifts for Week of September 18th
by Farmer Derek

Beautiful monarch butterfly sipping some nectar from a tithonia flower.

This week's workshift schedule (we're hoping to retrieve the last of the potatoes once the soil dries out enough):

Wednesday 9/20 10am-12pm
Wednesday 9/20 5:30-7:30pm
Friday 9/22 9-11am
Sunday 9/24 8-10am

Bring gloves, water, a hat, sturdy shoes, and a pad for kneeling (if necessary for you)!

We meet under the large red maple at the end of the barn by the pick up room.

Workshift Guidelines - Workshift Sign Up Instructions

September 17, 2023
Wild for Salmon Buying Club
by Wild for Salmon

Since 2004 we have been fishing the well-managed pristine waters of Bristol Bay, Alaska. Wild For Salmon provides you with premium quality, flash-frozen sockeye, direct from our boat… to your table. We are Alaskan Fisherman. We know quality seafood. We also work directly with other fishermen to bring you other species of premium wild caught seafood. Satisfaction guaranteed! Because we are the fishermen and we are local, we are able to provide you with the highest quality, flash/frozen, Alaskan sockeye available.

Wild For Salmon is owned and operated by Steve and Jenn Kurian of Bloomsburg, PA.

Editors Note:

Anchor Run CSA hosts two buying club events each year, in the spring and fall. When you order through the buying club you automatically save 20% at checkout. Follow This Link for instructions on how to order. Your order will be delivered to Anchor Run on Thursday October 19th and can be picked up 2-8pm. Orders are due by October 13th.

We understand and appreciate that not everyone eats fish.

September 10, 2023
Workshifts for Week of September 11th
by Farmer Derek

Farmers Gabby and Connor preparing for a hot potato harvest. Photo credit CSA member Nancy Terry.

This week's workshift schedule (rain or shine, there's indoor work too):

Wednesday 9/13 9-11am
Wednesday 9/13 5:30-7:30pm
Friday 9/15 9-11am
Sunday 9/17 8-10am

Bring gloves, water, a hat, sturdy shoes, and a pad for kneeling (if necessary for you)!

We meet under the large red maple at the end of the barn by the pick up room.

Workshift Guidelines - Workshift Sign Up Instructions

September 10, 2023
Closer to Fall
by Linda Dansbury

It is almost fall, and the change in veggies is showing this! Greens are back in full force plus some other delicious things.

Leeks - Leeks are alliums, so they’re related to garlic, chives, shallots, and onions. Tasting them, you can tell. They have a sweet, oniony flavor that adds depth to soups, stews, pastas, and more! Use them as you do onions and shallots, to build flavor at the start of a recipe. However, because they’re milder than most other alliums, you can also enjoy them on their own. Grilled or roasted, they make a surprising, delicious side dish. Leeks store fairly well in plastic in the fridge. Try the Braised Salmon with Leeks early this week, and by the weekend, you can go for the Potato Leek Chowder recipe on this site.

September 3, 2023
Workshifts for the Week of September 4th
by Farmer Derek

Eastern tiger swallowtail in all its glory.

This week's workshift schedule:

Monday 9/4 10am-12pm
Wednesday 9/6 9-11am
Sunday 9/10 8-10am

Bring gloves, water, a hat, sturdy shoes, and a pad for kneeling (if necessary for you)!

We meet under the large red maple at the end of the barn by the pick up room.

Workshift Guidelines - Workshift Sign Up Instructions

August 27, 2023
Workshifts for the Week of August 28th
by Farmer Derek

Raptor friend patrolling.

This week's workshift schedule:

Wednesday 8/30 10am-12pm
Wednesday 8/30 6-8pm
Sunday 9/3 8-10am

Bring gloves, water, a hat, sturdy shoes, and a pad for kneeling (if necessary for you)!

We meet under the large red maple at the end of the barn by the pick up room.

Workshift Guidelines - Workshift Sign Up Instructions

August 27, 2023
Maple Syrup and Honey - Preorder by 8/27/23
by Farmer Dana

Susan and Todd Klikus of Augusta Acres Farm will be at Anchor Run CSA on Tuesday, August 29th, 1:00-6:00pm to distribute their maple syrup and honey. Preorders are encouraged again this time. There will be a small amount available to purchase the day of.
- To order, follow this link. Products, payment options, and pricing are shown on the order form. Orders are due by Sunday, August 27th.
- Augusta Acres is located in Beach Lake, PA and is a family-run operation. They farm using only organic methods and are members of Pennsylvania Association for Sustainable Agriculture and the Pennsylvania Maple Producers Association.
- Sap from trees located strictly on the farm is boiled down in small batches on their wood fired arch to produce a maple syrup that is dark and robust. Their honey is extracted from on-farm apiaries and is an "all season", raw honey which is dark and very sweet.
- Pints are $15 (honey, maple syrup); Quarts are $25 (maple syrup only).
- Questions, contact Susan Klikus directly at susanklikus@gmail.com.
- If you can't make it to the farm during those hours and you would still like to participate in this opportunity your order will be left here in a labeled box/bag which you can pick up during another pick up day. You must prepay for this option.

August 27, 2023
Peppers Galore
by Linda Dansbury

It is such an abundant part of the season, it is difficult to figure out what to do with everything! Last week, full & half share members received 4 pounds of sweet peppers on Thursday and Saturday!!

So, what do you do with all of them? First, don't panic, they keep pretty well in plastic in the fridge. Here are some ideas to help you enjoy your peppers for weeks or months to come:

Stuff and freeze - There are endless pepper stuffing recipes on the internet. Find your favorites and stuff the peppers and freeze them. It will make for an easy weeknight meal.

Freeze - They freeze beautifully. Just cut them in half, remove the seeds and like with other veggies, lay them in one layer on a cookie sheet and place in freezer. Once frozen, place in a freezer bag where they will keep nicely for months - enjoy them in chili, stir fries (when frozen this way, they are not soggy when used in a stir fry), add to pasta and veggie dishes, etc.

Pack in oil - Place on grill or under broil until the skins are blackened. Place in a paper bag to cool. Remove skins and seeds and slice into strips. Place in a bowl and add a bit of chopped garlic (a little goes a long way). Add a good amount of olive oil - enough to cover peppers - add salt and pepper to taste and a drizzle of balsamic vinegar. If you want to add some heat, add a hot pepper to the mix. Place in a sealed container and refrigerate. They will last for over a month and are delicious as a bruschetta topping, added to sandwiches, pasta dishes, on a platter with grilled veggies, part of a cheese and charcuterie plate, and more.

Canned and/or pickled - If you want to get more adventurous and make more of a time commitment, sweet pepper relish (again, add a hot pepper or 2 to the mix) and canned peppers are great in so many applications and enable you to enjoy the harvest well into the winter.

August 27, 2023
Registration Open for 2024 Main Season CSA!
by Farmer Dana

Sign up and pay in full by 12/31/23 to receive a 5% discount on share cost. On 1/1/24 prices return to those shown on our Share Information page.

2024 Main Season will once again last 28 weeks from early/mid May through mid November. We are not raising share prices for next season; they'll be the same as this year.

Follow this link to join or sign in and click the Register button on your member page.

August 27, 2023
Not Your Halloween Decoration
by Linda Dansbury

Pie Pumpkins - These cute little pumpkins make an appearance at the farm every year about now. They are sweet and delicious, and will keep for a couple of months when stored in a cool, dry location. As the name says, they are delicious when made into pumpkin pie, but are equally delicious when used in place of other winter squash such as butternuts. If you want to use them now and incorporate other farm ingredients that we are currently receiving, try this Roasted Winter Squash and Red Pepper Soup! You can roast the veggies ahead and refrigerate and then make the soup up to a few days later.

August 20, 2023
Workshifts for the Week of August 21st
by Farmer Derek

Using the potato digger to try to unearth most of the Dark Red Norlands. Photo credit Gabriel McGeehan.

This week's workshift schedule:

Wednesday 8/23 10am-12pm
Wednesday 8/23 6-8pm
Sunday 8/27 8-10am

Bring gloves, water, a hat, sturdy shoes, and a pad for kneeling (if necessary for you)!

We meet under the large red maple at the end of the barn by the pick up room.

Workshift Guidelines - Workshift Sign Up Instructions

August 20, 2023
Maple Syrup and Honey - Preorder by 8/27/23
by Farmer Dana

Susan and Todd Klikus of Augusta Acres Farm will be at Anchor Run CSA on Tuesday, August 29th, 1:00-6:00pm to distribute their maple syrup and honey. Preorders are encouraged again this time. There will be a small amount available to purchase the day of.
- To order, follow this link. Products, payment options, and pricing are shown on the order form. Orders are due by Sunday, August 27th.
- Augusta Acres is located in Beach Lake, PA and is a family-run operation. They farm using only organic methods and are members of Pennsylvania Association for Sustainable Agriculture and the Pennsylvania Maple Producers Association.
- Sap from trees located strictly on the farm is boiled down in small batches on their wood fired arch to produce a maple syrup that is dark and robust. Their honey is extracted from on-farm apiaries and is an "all season", raw honey which is dark and very sweet.
- Pints are $15 (honey, maple syrup); Quarts are $25 (maple syrup only).
- Questions, contact Susan Klikus directly at susanklikus@gmail.com.
- If you can't make it to the farm during those hours and you would still like to participate in this opportunity your order will be left here in a labeled box/bag which you can pick up during another pick up day. You must prepay for this option.

August 20, 2023
Registration Open for 2024 Main Season CSA!
by Farmer Dana

Future bird feed.

Sign up and pay in full by 12/31/23 to receive a 5% discount on share cost. On 1/1/24 prices return to those shown on our Share Information page.

2024 Main Season will once again last 28 weeks from early/mid May through mid November. We are not raising share prices for next season; they'll be the same as this year.

Follow this link to join or sign in and click the Register button on your member page.

August 13, 2023
Recent Crop Additions
by Linda Dansbury

CSA members pick edamame on a beautiful afternoon.

Recent crop additions include edamame and hot peppers, both to be enjoyed now and through the colder winter months.

Hot peppers and shishitos - even if you don't enjoy a lot of heat in your food, make sure you take your share of the hot peppers and/or shishitos in the pick up room. There are various degrees of heat in the different varieties grown. Shishitos are generally not hot at all - I have heard/read that anywhere from 1 in 10 to 1 in 1,000 of these will be hot. I eat them a lot and I have only had 2 hot ones in my life - the one was extremely hot, the other moderately. My favorite way to eat them is to simply put a small amount of oil in a cast iron skillet and char them on all sides - this takes about 5 minutes. Remove from pan, sprinkle with a nice flakey sea salt and enjoy. Poblanos are not hot either, more a smoky flavor which is enhanced if you throw them on the grill and char them. I like doing this, then de-seed them and freeze. They add a great flavor to chili and stews which are more enjoyable to cook when it is cooler outside. The other peppers go from moderately hot (jalapenos) to very hot (habaneros). Freezing hot peppers for use through the winter could not be easier - just toss in a freezer bag as is and freeze. I love taking 1 or 2 out of the freezer all winter long to add to dishes.

Edamame - is one of the favorite u-pick crops at the farm. Another delicious, flexible crop that can be enjoyed in so many ways. The fresh picked bean pods will stay in fridge in a plastic bag or container for a week or so. When ready to eat, bring a large pot of water to a boil - add A LOT of salt - more than you think you will need. Add beans and gently boil - start checking for doneness at 9 minutes - I find 11 minutes is usually about right. Make sure the pot is large enough that you don't have to fill it with water to accommodate the beans because they boil over easily. Drain beans, rinse and cool until they are easy to handle. Enjoy as is with more salt added or remove beans from pods and freeze - best way is like a lot of other crops - place beans in a single layer on a cookie sheet and place in freezer. Once frozen place beans in freezer bag or container. There are several nice recipes on this site including Soybean Hummus and Summer Vegetable Ceviche.

August 13, 2023
Workshifts for the Week of August 14th
by Farmer Derek

Spreading our cover crop mix of oats and buckwheat where this year's strawberries grew.

This week's workshift schedule:

Wednesday 8/16 10am-12pm (could be potato harvesting if dry enough)
Wednesday 8/16 6-8pm (could be potato harvesting if dry enough)
Sunday 8/20 8-10am (could be potato harvesting if dry enough)

Bring gloves, water, a hat, sturdy shoes, and a pad for kneeling (if necessary for you)!

We meet under the large red maple at the end of the barn by the pick up room.

Workshift Guidelines - Workshift Sign Up Instructions

August 13, 2023
Potluck Sunday 8/20 5-7pm
by Farmer Dana

Some things to look forward to on the farm.

Farm Potluck, Sunday 8/20, 5-7 pm

Join us for a relaxed evening on the farm, munching shared dishes and catching the beginning of a firefly light show. Bring a dish to share, your own place settings and beverages. Hope to see you there! (shared dishes do not have to incorporate farm produce)

August 6, 2023
Workshifts for the Week of August 7th
by Farmer Derek

Farmers Adeline, Gabby, and Connor getting ready to battle weeds with wheel and oscillating/stirrup hoes.

This week's workshift schedule:

Wednesday 8/9 10am-12pm
Wednesday 8/9 6-8pm
Sunday 8/13 8-10am

Bring gloves, water, a hat, sturdy shoes, and a pad for kneeling (if necessary for you)!

We meet under the large red maple at the end of the barn by the pick up room.

Workshift Guidelines - Workshift Sign Up Instructions

August 6, 2023
Upcoming Events
by Farmer Dana

Some things to look forward to on the farm.

Spicebush swallowtail joins the party.

Medicinal Garden Tour with Amanda Crooke from Locust Light Farm, Tuesday 8/8, 6-7 pm!

Join Amanda Crooke of Locust Light Farm for a medicinal tour of our herb garden. Amanda will walk you through the herbs, demonstrate how to harvest them, describe their medicinal qualities, and give you tips for storing and using them. You'll leave feeling inspired to visit the herb garden at every pickup. Amanda is an engaging speaker, host to an incredible wealth of knowledge of all things herbal. We are fortunate to have her share her wisdom and hope you'll join us for this fun and enriching event!

Members: $10 - sign up here
Non-members: $15 - sign up here

Farm Potluck, Sunday 8/20, 5-7 pm

July 30, 2023
Workshifts for the Week of July 31st
by Farmer Derek

Late evening strawbale shenanigans.

This week's workshift schedule:

Wednesday 8/2 10am-12pm
Wednesday 8/2 6-8pm
Sunday 8/6 7-9am (special early bird shift)

Bring gloves, water, a hat, sturdy shoes, and a pad for kneeling (if necessary for you)!

We meet under the large red maple at the end of the barn by the pick up room.

Workshift Guidelines - Workshift Sign Up Instructions

July 30, 2023
Upcoming Events
by Farmer Dana

Some things to look forward to on the farm.

Kiddo-Day at the Farm, Saturday 8/5, 11-1 pm, Hosted by CSA member Melanie Swain

We're having a Kiddo Day Brown Bag Lunch at Anchor Run! Please join us Saturday, August 5, from 11-1 pm.

Bring a brown bag lunch to our Kiddo Day at the Farm. There is plentiful picnic table seating under the pavilion, but feel free to bring a blanket or chairs if you want to spread out around the lawn.

We will provide a kid friendly activity while we all get to socialize and watch our kiddos play around the pavilion and sand box. Don't forget to bring your own drinks, sunscreen, and bug spray.

Hope to see you there!

- Melanie, Maylyn and Travers

Feel free to contact me with questions at: melswain23@gmail.com or call 609-774-3368. If you are a grownup who would like to help with an activity, let me know!

Medicinal Garden Tour with Amanda Crooke from Locust Light Farm, Tuesday 8/8, 6-7 pm!

Farm Potluck, Sunday 8/20, 5-7 pm - NEW rescheduled date

July 24, 2023
Upcoming Events
by Farmer Dana

Some things to look forward to on the farm.

Eastern Black Swallowtail butterfly feeding on Buttonbush blossoms.

Medicinal Garden Tour with Amanda Crooke from Locust Light Farm, Thursday 7/27, 6-7 pm - this week!

Feel free to contact me with questions at: melswain23@gmail.com or call 609-774-3368. If you are a grownup who would like to help with an activity, let me know!

Farm Potluck, Sunday 8/27, 5-7 pm

July 23, 2023
Workshifts for the Week of July 24th
by Farmer Derek

Around 60 CSA members helped pull, haul, bundle, and hang garlic during Sunday's workshifts.

This week's workshift schedule:

Wednesday 7/26 6-8pm
Sunday 7/30 7-9am (special early bird shift)

Bring gloves, water, a hat, sturdy shoes, and a pad for kneeling (if necessary for you)!

We meet under the large red maple at the end of the barn by the pick up room.

Workshift Guidelines - Workshift Sign Up Instructions

July 23, 2023
Still New Things Coming
by Linda Dansbury

Eastern black swallowtail larva enjoying the bronze fennel in the herb garden.

Derek's email to me last week after I had finished working on the newsletter was that Dana found a nice surprise - the tomatillos were ready to harvest. If you aren't familiar with them, here is a bit of info:

Tomatillos are in the same family as tomatoes, eggplant and peppers and in fact look like a small green tomato with a funny husk on them. They are a great source of dietary fiber and are low in fat content. They’re also a good source of vitamin C, vitamin A, vitamin K, niacin, potassium, manganese, and magnesium. Ripe tomatillos keep refrigerated for about two weeks. They keep longer with the husks removed and the fruit refrigerated in sealed plastic bags. They may also be frozen whole or sliced. Tomatillos can be eaten raw or cooked. They can be chopped and added to salads and are best known raw or cooked in salsa verde. This site has a lot of recipes to try: Salsa Verde, Charred Okra and Tomatoes (or Tomatillos), Chicken Stew with Tomatillo Sauce, Slow Cooker Chicken or Pork Chile Verde and more!

Okra is another lesser known and under used veggie. It is traditionally used in Gumbo and in African cuisine. Okra is a good source of fiber, vitamins and minerals and is delicious pan fried or sauteed and stewed. It does not store for more than a week in the fridge so use it up quickly. A few delicious ways to use it that are found on this site are Easy Indian-style Stewed Okra, Okra and Green Beans and Louisiana Shrimp Gumbo (which also uses celery).

July 16, 2023
Workshifts for the Week of July 17th
by Farmer Derek

That's a cute little snail on a celery leaf. For you kids out there, check out Escargot.

This week's workshift schedule:

Wednesday 7/19 9-11am (perhaps onion harvesting...)
Wednesday 7/19 6-8pm (perhaps onion harvesting...)
Friday 7/21 8-10am (perhaps onion harvesting...)
The Great Garlic Harvest (take 3), Sunday, July 23rd
- Three shifts, 8-10am, 9-11am, 10am-12pm
- If you were signed up for this past Sunday you'll need to sign up again.

Bring gloves, water, a hat, sturdy shoes, and a pad for kneeling (if necessary for you)!

We meet under the large red maple at the end of the barn by the pick up room.

Workshift Guidelines - Workshift Sign Up Instructions

July 9, 2023
Loving the Variety!
by Linda Dansbury

A few red orbs can be seen in one of the caterpillar tunnels. Like a lot of big summer crops, tomatoes will trickle then flood the pick up room.

Wow! The variety is amazing, with every week now bringing a new surprise or two in the pick up room - this past week we were surprised with eggplant and celery.

Celery - hopefully you don't need a long term storage plan for celery, since farm grown celery is so delicious! Most sources say to wrap it tightly in aluminum foil, but I don't really like that approach. I typically wrap it in a paper towel and then in a tightly sealed plastic bag - that seems to work well. After it is cut, it is best stored submerged in water. Celery is a veggie that everyone is familiar with as part of the start of a stew or soup when combined with carrots and onion, or as a snack eaten with a dip or stuffed with peanut butter. There are other delicious ways to enjoy it, including a few recipes on this site. A couple of my favorites are Italian Celery and Mushroom Salad and Braised Celery.

Eggplant - this veggie offers some great health benefits: eggplant contains antioxidants like vitamins A and C, which help protect your cells against damage. It's also high in natural plant chemicals called polyphenols, which may help cells do a better job of processing sugar if you have diabetes. Eggplant does not store for long periods of time. The best temp to store eggplant is about 50 degrees - cooler than your home but warmer than the fridge. The best way we can store it is to wrap in a paper towel and place in a bag with the top left open. Place in fridge in crisper if it fits. Use within a few days. Eggplant can be enjoyed in many ways, from Eggplant Parmagiana (check out the lighter version on this site - no breading and frying) to Eggplant and Green Beans in a Spicy Garlic Sauce, to Eggplant Spread and so many more! I love grilling eggplant - the smokiness you get is so nice.

July 9, 2023
Workshifts for the Week of July 10th
by Farmer Derek

Farmer Connor in the barn managing CSA distribution.

This week's workshift schedule:

Wednesday 7/12 9-11am, 6-8pm (hopefully wrap up the carrot harvest)
Friday 7/14 8-10am
The Great Garlic Harvest (take 2), Sunday, July 16th
- Three shifts, 8-10am, 9-11am, 10am-12pm
- If you were signed up for this past Sunday you'll need to sign up again.

Bring gloves, water, a hat, sturdy shoes, and a pad for kneeling (if necessary for you)!

We meet under the large red maple at the end of the barn by the pick up room.

Workshift Guidelines - Workshift Sign Up Instructions

July 2, 2023
Hooray for Fennel
by Linda Dansbury

Fennel - should be part of the pick up this week. It is a very flexible veggie in that it can be eaten raw, grilled, roasted, sauteed, and added to soups and sauces. It is high in nutrients like dietary fiber, potassium, and vitamin C, to name a few, and it stores well in the crisper drawer of the fridge. A couple recipes on this site that I like for summer are the Shaved Fennel Salad with Parmesan Cheese and the Lentil Salad with Fennel and Herbs (fennel was made to be with lentils).

Green Beans - most people know what to do with green beans. When you boil them, note that fresh from the field green beans cook up faster than those you purchase from the supermarket. Cooked green beans make delicious salads and can even be grilled - I will be sharing my ideas soon.

July 2, 2023
"Now What!?!" Workshop Recap
by Gia Yaccarino

Every year I enjoy the Now What!? workshops so much and I learn from the other members as well! This year the first 2 workshops were well attended and due to member request, we offered the workshops on a second weekend. The second weekend had a lower attendance, but they offered a chance for more one-on-one discussions!

We all know that there is a sharp learning curve for most upon joining a CSA – not only with what to do with the abundance of fresh vegetables but also with successfully incorporating the vegetables into your family’s meals! And once you have figured out what to do with the vegetables – the growing season progresses, and different vegetables are introduced! I strongly recommend keeping a journal or making notes on your recipes with what you did this year so that you don’t have to relearn things next year!

I shared Kale “Pesto” and Kale Stem “Pesto”. I say “Pesto” because there are no nuts or olive oil in my recipes! I often use tomato water or the liquid from Kalamata olives instead of oil. I also shared Bok Choy, Kohlrabi and radishes in a peanut sauce as well as vegetable chips I made with my dehydrator. Some ideas I shared included grilling (on a barbecue or in a skillet) some of the heartier lettuces like endive, escarole, radicchio or even romaine. I usually quarter mine, rinse and let dry (mostly) and then place cut side down in my cast iron skillet. I let that cook for a few minutes then flip over and cook a little longer. Then I spray it with balsamic vinegar and sprinkle parmesan cheese – yum! And this is a great recipe to freeze and save for the winter!

Another way I save some vegetables for the winter is by blanching the greens such as kale, radish or turnip greens. I submerge the chopped, cleaned greens in boiling water for a few minutes and then submerge them in ice water. Once they are cooled, I grab a big handful and squeeze out the excess water. I end up with a little ball of greens that easily fits into a Ziploc freezer bag. You can fit multiple green balls into a sandwich size bag! This is a wonderful addition to pasta, soup or stir-fry in the wintertime!

I also shared my copy of From Asparagus to Zucchini. I think the format of the cookbook is so user friendly and it included information about each vegetable, storage tips and cooking tips along with many CSA tried and tested recipes. I also encourage everyone to explore the recipe section on the website – it has so many wonderful recipes!

I want to thank everyone who attended! I had a wonderful time! I hope I have given you some ideas to help you enjoy more of your share.

July 2, 2023
Workshifts for the Week of July 3rd
by Farmer Derek

We're hoping the weather cooperates and we can host The Great Garlic Harvest this coming Sunday!

This week's workshift schedule:

Tuesday 7/4 10am-12pm, 2-4pm (should be harvesting carrots) **special harvest day/holiday shifts**
Wednesday 7/5 8-10am, 10am-12pm, 6-8pm (should be harvesting carrots)
Friday 7/7 8-10am (should be harvesting carrots)
The Great Garlic Harvest, Sunday, July 9th
- Three shifts, 8-10am, 9-11am, 10am-12pm

Bring gloves, water, a hat, sturdy shoes, and a pad for kneeling (if necessary for you)!

We meet under the large red maple at the end of the barn by the pick up room.

Workshift Guidelines - Workshift Sign Up Instructions

June 25, 2023
Workshifts for the Week of June 26th
by Farmer Derek

Another carrot crop check. We'll probably start harvesting these this week or next (weather depending) and should announce in a separate e-mail. Carrot harvesting is kid and great-grandparent friendly. The tractor will loosen the soil and the carrots come out with a gentle tug. Tops are then twisted off and used as fertilizer for the next crop.

This week's workshift schedule:

Wednesday 6/28 8-10am, 10am-12pm
Sunday 7/2 8-10am

Upcoming Specialty Shift:

The Great Garlic Harvest, Sunday, July 9th
Three shifts, 8-10am, 9-11am, 10am-12pm

Bring gloves, water, a hat, sturdy shoes, and a pad for kneeling (if necessary for you)!

We meet under the large red maple at the end of the barn by the pick up room.

Workshift Guidelines - Workshift Sign Up Instructions

June 25, 2023
Happy Summer (crops)
by Linda Dansbury

Flower Power! What a wonderful perk of CSA membership! Opening for u-pick starting this week - remember to BYO scissors to cut them!

The weather has suddenly changed to summer, and with it summer veggies are starting to arrive. Here are some tips on the new veggies we are receiving now:

Cucumbers - everyone knows how they like cucumbers, but check out this site for interesting ideas for salsa, quick pickling, salads you hadn't thought of before, and even sauteing. As with so many other things, cucumbers do not like to sit sealed up in a bag all wet so dry them off and place in a plastic bag, or place a towel in the bag with the cucs. They will keep well like this for at least a week.

Cabbage - check out the cabbages in the pick up room this week - the really interesting variety that I have only seen at Anchor Run is called Caraflex - it is smallish and has a pointy shape. The tight shape helps keep pests away, plus it tastes good! As with above, check out this site for prep ideas on how to enjoy it - you may be surprised by what you find. There are a couple of recipes that call for roasting the cabbage - when roasted so that it gets brown edges, it sweetens the cabbage to reveal an almost nutty flavor - this is probably how I like it best. Store in fridge in plastic and it will keep for awhile.

Beets - the beets won't have the leaves on them, for the same reason Swiss chard is currently on a pause - leaf miners badly damaged the leaves - but the roots are still delicious. They're more elongated this spring due to the extremely dry weather in May; their roots stretched down in search of water. Store in the fridge - they do keep for a long time, but the sooner you consume them, the tastier they will be. I like roasting them and making them into or adding them into salads.

June 18, 2023
Workshifts for the Week of June 19th
by Farmer Derek

The crew wrangling some drip tape after wheel-hoe-ing (aka cultivating) beans and edamame.

This week's workshift schedule:

Wednesday 6/21 10am-12pm
Sunday 6/25 8-10am

Bring gloves, water, a hat, sturdy shoes, and a pad for kneeling (if necessary for you)!

We meet under the large red maple at the end of the barn by the pick up room.

Workshift Guidelines - Workshift Sign Up Instructions

June 11, 2023
More Veggie Transitions
by Linda Dansbury

Plants are remarkable. Even during the drought, these potatoes somehow found the energy and moisture to send up some nice flowers.

We are starting to see the transition from spring to summer with the changing of the crops. Here are a few tips on new and recent additions to the pick up room.

Kohlrabi - a member of the cabbage (crucifer or mustard) family. The part we eat is the enlarged stem from which the leaves develop. Kohlrabi may be white, green or purple in color. The taste and texture of kohlrabi are similar to those of a broccoli stem or cabbage heart, but milder and sweeter, with a higher ratio of flesh to skin. Kohlrabi is a great source of vitamin C and potassium. They store for a long time in the crisper drawer of the fridge. I like to eat them raw - sliced thin and added to salads, they are nice and crunchy, or as a healthy snack alone or with your favorite dip. I also like it sliced julienne and added to cole slaw. It is delicious sauteed along with greens as in the Sauteed Kohlrabi and Greens recipe on this site.

Garlic scapes - flower stalks found on all members of the Allium family (onions, leeks, chives, and garlic). If the scape is left on the plant it will harden and transform from green to the familiar opaque white/beige color of garlic peel. Keeping the shoot attached will curtail growth of the bulb. So, in an effort to allow the garlic to keep growing, the farmer picks the scape off the plant and we benefit with a wonderful mild tasting garlic. When cooking with it, add it at the end of the recipe so you don't use the taste. It is great raw, as in Garlic Scape Pesto and Garlic Scape and White Bean Dip.

Endive/Escarole - Endive has two forms, narrow-leaved endive called curly endive and the broad-leaved endive which is often called escarole. The outside leaves of an endive head are green and somewhat bitter. The inner leaves of the endive head are light green to creamy-white and milder flavored. Endive is rich in many vitamins and minerals, especially in folate and vitamin A and K, and is high in fiber. Endive is one of those wonderful greens that can be enjoyed raw or cooked. I like to add a few leaves to my mixed green salads to add textural and taste variety. It is also delicious chopped up and sauteed with garlic, white beans and chili flakes or a hot pepper. As with other greens, don't let it sit in water or it will quickly rot.

Radicchio - is part of the chicory family. "Chioggia," the most common variety of this intensely flavored vegetable, grows in heads of wine-red leaves with bright white veins. Treviso is a type of radicchio that grows in elongated, rather than round, heads. Like all chicories, radicchio has a structural sturdiness and a distinct bitterness that balances the sweeter, more delicate lettuces with which it is often combined. Radicchio mellows considerably when roasted, grilled or sautéed in olive oil and tossed with pasta. It is also great with cheese, salami, nuts and dried fruit and citrus. I am looking forward to trying it in this salad Chopped Salad with Shallot Vinaigrette, Feta and Dill. Change it up with whatever veggies you have from the farm.

June 11, 2023
Workshifts for the Week of June 12th
by Farmer Derek

Brand new lady bug (above) just emerging from its pupa (below) helping us out (destroyers and consumers of vast quantities of aphids).

This week's workshift schedule:

Wednesday 6/14 10am-12pm
Sunday 6/18 8-10am

Bring gloves, water, a hat, sturdy shoes, and a pad for kneeling (if necessary for you)!

We meet under the large red maple at the end of the barn by the pick up room.

Workshift Guidelines - Workshift Sign Up Instructions

June 11, 2023
Another Two "Now What?!" Workshops June 24th & 25th
by Gia Yaccarino

Tomatoes in a caterpillar tunnel beginning their trellised vertical journey.

Hosted by longtime member Gia Yaccarino on Saturday, June 24th and Sunday, June 25th, 11am-1pm.

Please sign up on the website here if you are planning to attend!

Maybe you are a new member, maybe you’ve been a member for a while. Either way – this workshop is for you!

In the barn, everything made sense while you were putting your share into your bags to bring home. At home, it suddenly became very overwhelming once you began unpacking! We have all been there; it is part of the CSA learning curve.

Let us help you make the most of your farm share!

Being a member of a CSA opens the door to so many topics!

At this workshop we will talk about:

- Resources: books, websites, Anchor Run CSA website (Recipes and Veggies 202 – it has pictures)

- How to keep your veggies as fresh as possible once they are in your refrigerator.

- The pros and cons of different preservation techniques (freezing, fermenting, canning, dehydrating).

- “Tools of the trade”, which I find invaluable.

- Before you compost: radish greens are edible!

- Composting, composting at the farm; what and what not to include in a compost pile, vermicomposting.

- Solar Cooking.

We will share recipes based on farm produce that our families love. And by share – I mean taste and provide copies of the recipes.

Pestos - don’t limit yourself to Basil. What to do with all those greens? Veggie Hash! The list goes on!

This is a casual, enlightening event that will enhance your experience of the CSA.

Hope to see you there!

June 11, 2023
Medicinal Garden Tour with Amanda Crooke from Locust Light Farm!
by Farmer Dana

Medicinal Garden Tour

Join Amanda Crooke of Locust Light Farm for a medicinal tour of our herb garden. Amanda will walk you through the herbs, demonstrate how to harvest them, describe their medicinal qualities, and give you tips for storing and using them. You'll leave feeling inspired to visit the herb garden at every pickup! Amanda is an engaging speaker, host to an incredible wealth of knowledge of all things herbal. We are fortunate to have her share her wisdom and hope you'll join us for this fun and enriching event!

Saturday, 7/15, 12:00pm
Thursday, 7/27, 6:00pm
Tuesday, 8/8, 6:00pm

Note #1: Feel free to bring a friend! The public is welcome.

Note #2: This is a demonstration event and not a harvesting event. You may harvest herbs as part of your share allotment.

1 hour tour

Members: $10 - sign up here
Non-members: $15 - sign up here

June 4, 2023
Workshifts for the Week of June 5th
by Farmer Derek

Farmers Connor and Adeline hoopin' and coverin' the 2nd round of zucs and cucs.

This week's workshift schedule:

Wednesday 6/7 10am-12pm
Sunday 6/11 8-10am

Bring gloves, water, a hat, sturdy shoes, and a pad for kneeling (if necessary for you)!

We meet under the large red maple at the end of the barn by the pick up room.

Workshift Guidelines - Workshift Sign Up Instructions

May 28, 2023
Workshifts for the Week of May 29th
by Farmer Derek

Farmer Gabby helps plant tomatoes in the upper caterpillar tunnel last week.

This week's workshift schedule:

Wednesday 5/31 10am-12pm
Sunday 6/4 8-10am

Bring gloves, water, a hat, sturdy shoes, and a pad for kneeling (if necessary for you)!

We meet under the large red maple at the end of the barn by the pick up room.

Workshift Guidelines - Workshift Sign Up Instructions

May 28, 2023
A New Green and Maybe Peas
by Linda Dansbury

The u-pick flower patch has been bestowed with irrigation this year.

After this week, the harvest will start changing more rapidly, transitioning from greens to summer veggies. Here are a couple of possible new items for the next few weeks:

Escarole - seems that people either love it or hate it. I love it! It is one of the greens that can be enjoyed in salads, sautéed with garlic, onions, red pepper flakes, or added to soups and stews. It pairs especially well with white beans, as in the traditional Italian Pasta e Fagioli and Italian Wedding Soup. It is nutritious and like other greens, does not like to be stored sitting in water. For more ideas on enjoying this and other greens from the farm check out Sauteed Mixed Greens Plus 3 Uses for Them.

Peas - a favorite U Pick veggie, to probably begin in Week 5, maybe late in Week 4! We will start with Snow Peas, and then move to Sugar Snaps. They are more or less interchangeable in recipes and contain a lot of Vitamin C and even some Iron. When cooking, be careful to only cook them slightly so they stay crispy. They are delicious raw of course as well. Store them in a plastic container or bag in the crisper of the fridge and they should stay fresh for at least a week, if they last that long!

May 21, 2023
Workshifts for the Week of May 22nd
by Farmer Derek

The early varieties of strawberries are now ripening and will be available for u-pick this week (Week A Half, Medium, Full Shares).

This week's workshift schedule:

Wednesday 5/24 10am-12pm
Sunday 5/28 9-11am

Bring gloves, water, a hat, sturdy shoes, and a pad for kneeling (if necessary for you)!

We meet under the large red maple at the end of the barn by the pick up room.

Workshift Guidelines - Workshift Sign Up Instructions

May 21, 2023
"Now What?!" Workshop June 10th & 11th
by Gia Yaccarino

Spring crops during the golden hour.

Hosted by longtime member Gia Yaccarino on Saturday, June 10th and Sunday, June 11th, 11am-1pm.

Please sign up on the website here if you are planning to attend!

Maybe you are a new member, maybe you’ve been a member for a while. Either way – this workshop is for you!

Let us help you make the most of your farm share!Being a member of a CSA opens the door to so many topics!

At this workshop we will talk about:

- Resources: books, websites, Anchor Run CSA website (Recipes and Veggies 202 – it has pictures)

- How to keep your veggies as fresh as possible once they are in your refrigerator.

- The pros and cons of different preservation techniques (freezing, fermenting, canning, dehydrating).

- “Tools of the trade”, which I find invaluable.

- Before you compost: radish greens are edible!

- Composting, composting at the farm; what and what not to include in a compost pile, vermicomposting.

- Solar Cooking

We will share recipes based on farm produce that our families love. And by share – I mean taste and provide copies of the recipes.

Pestos - don’t limit yourself to Basil. What to do with all those greens? Veggie Hash! The list goes on!

This is a casual, enlightening event that will enhance your experience of the CSA.

Hope to see you there!

May 21, 2023
U-Pick Information
by Farmer Dana

Farm family picking strawberries.

- Check the u-pick board in the hallway for u-pick crops and amounts before picking. Amounts listed are per share (so if you split a share, you also split the u-pick allotment).

- Check the map in the hallway for the location of listed crops and follow the signs pointing you in the correct direction.

- Only crops listed on the board are available for u-pick.

- U-pick crops and weekly allotments can be harvested any day of your pick up week, 8am–8pm Monday through Sunday. So if you can’t do your u-pick on your scheduled pick up day, feel free to come back any other day that week.

- BYO scissors for herbs and flowers.

- We provide half-pint, pint, and quart u-pick baskets for members to measure and harvest into. Please save these and reuse them as much as possible. If you have some that are still in good shape at the end of the season we'll gladly accept them back.

May 21, 2023
First of the U Pick Crops
by Linda Dansbury

Snow peas will be ready very soon!

U Pick will start this week with strawberries and hopefully some herbs. Make sure you only pick your allotment and be gentle with the crops. For the herbs, just pick small stems, leaving the plant to continue to grow for the next several weeks. With the other crops, again, be gentle and use 2 hands to pick, rather than pulling off the item.

Strawberries - everyone knows how to enjoy them, but a couple notes on storage: don't wash them until right before you eat them. As with a lot of other crops, water causes rotting, so keep them dry until you want to consume them. If you need to preserve them for use later, slice the green off and place on a cookie sheet and place in freezer. Once frozen, the berries can be placed in plastic bags for longer storage. Enjoy!

Dill - you know that dill is good when used for pickling. But do you know how great it is with fish - salmon was made to go with dill. It can be poached with dill added to the poaching liquid and/or chop it up and sprinkle the fish after cooking. Dill can be added to your favorite dips (such as tzatziki), and it makes a delicious Ranch Salad Dressing. Add it to tuna, shrimp, chicken and potato salad. And these are things to enjoy before the cucumbers are available!

Cilantro - enjoy cilantro even before tomatoes are ready! Add it to yogurt or sour cream for a topping on chili and stews. Add to rice along with a squeeze of lime. Add to your favorite vinaigrettes to kick up your salads. Combine it with salt, pepper, and a little oil and add to chopped veggies for a yummy cole slaw. Bok choy is great this way. Pasta salads are also great with cilantro.

May 14, 2023
Delight in Spring Greens
by Linda Dansbury

Strawberries are sizing up and should be ripening soon!

Early spring veggies are sweet, tender and delicious - not to mention nutritious. Here are a few tips on using and storing your veggies.

Greens will go bad quickly if they are sitting in water in the fridge so I don't store them in the plastic bags I use in the pick up room. I have a couple of large plastic containers in which I have placed a paper towel on the bottom. It works equally well for washed and unwashed greens. The greens will stay fresh in it for up to a couple of weeks. I usually separate the harvest into salad greens and cooking greens and keep them in separate containers - this makes it easy to reach for what you want.

Red Russian kale - this is a flexible variety of kale, equally yummy sautéed or baked into Kale Chips (click to go to recipe). Save the thick stems and veins you cut off, place in large bag to use later in veggie stock.

Bok Choy, Swiss Chard, spinach - I list these three together for now because they can be used in so many ways and can be used as alternatives to other greens. I often use chard and/or choy instead of cabbage in recipes. Swiss chard and spinach are great replacements for each other and chard comes with the bonus of delicious crunchy stems - I love to saute onions along with the chard stems until a bit tender, adding red pepper flakes or a chopped up chili pepper if you like a little heat. When these are almost tender, add chopped or sliced garlic, let cook for about 30 seconds (until you can smell it, but be careful not to burn it), then add the chopped chard leaves and saute until wilted but still bright green. You can enjoy like this, or add a bit of sesame oil or soy sauce for added flavor. Bok choy can be enjoyed the same way or chopped up and added to salads for a texture contrast to the lettuce.

Green garlic - what a treat for early in the season! Use as you would any garlic in recipes, but please store this one in the fridge. The entire plant is edible at this stage.

Radishes, turnips - these can be eaten raw, sliced and added to salads or used with your favorite dips. They are both also delicious roasted in the oven with a bit of olive oil, garlic and/or some fresh or dry thyme. Don't toss the tops - they are wonderful sautéed - in combo with chard or bok choy if desired; or save them and add to the bag with the kale stems to add to a pot for veggie stock.

Arugula - another amazing green best eaten raw in salads in it's own salad, or mixed with other greens. When eating on its own, I like to add salt and pepper, lemon juice and olive oil. Cherry tomatoes, sliced mushrooms are delicious additions.

Lettuce mix - check out this site for many salad dressing recipes. At the top of the website page, scroll to "For Members". Then click on Recipes. There is a search bar to type what you are looking for. If you type in "Salad dressing" there will be a long list of Salad recipes - this can give you great ideas for kale, lettuce, etc. If you type Vinaigrette - the list becomes more defined. Check it out!

May 14, 2023
Workshifts This Week (5/15/23)
by Farmer Derek

The snow and snap peas are enjoying the cool nights and dry conditions.

This week's workshift schedule:

Wednesday 5/17 10am-12pm
Sunday 5/21 9-11am

Bring gloves, water, a hat, sturdy shoes, and a pad for kneeling (if necessary for you)!

We meet under the large red maple at the end of the barn by the pick up room.

Workshift Guidelines

Workshift Sign Up Instructions

May 14, 2023
Pick Up Days and Times Plus Farm Communication
by Farmer Dana

- Pick up days are Tuesdays 1-8pm, Thursdays 1-8pm, and Saturdays 10am–12pm. You're assigned a permanent pick up day but you may temporarily switch to a different day or week.

**Please note there is can be a rush right at 1 pm, especially on holidays. If you're looking to avoid a crowd, consider the 3 o'clock hour.**

- If you need to temporarily switch your pick up day and/or week, please email us by 5pm the Sunday prior to the week of the change.

- After each pick up we'll look at the sign in sheets and if your name is not checked off we will contact you to see if you did miss pick up and want to reschedule.

- We sent an email last weekend reminding you of your designated pick up day and week. Please email us if you did not receive it. It was sent to the primary account holder's email address. If you did not receive it in your inbox, check spam or another folder. It's a good idea to make sure our emails end up in a place you'll notice them since this is how we communicate farm information, events, etc.

- You can log in and view your information on your members page, including share size, pick up day, work history, and balance.

May 14, 2023
Pick Up Essentials
by Farmer Dana

- BYO baskets/bags/boxes to bring your harvest home. Sometimes we have donated shopping bags on hand to pack your shares in, but sometimes we don’t! (Also, our produce is not packaged in any way, so bringing your own bags is important if you want produce kept separate within a larger container. This is a small way we can reduce farm plastic waste. One member last year let us know that their plastic waste is reduced by half when they are picking up shares from the farm - great news!)

- Check off your name on the sign-in sheet before collecting your share from the barn. Organized by share size and alphabetically by last name.- Follow harvest amounts written on the chalk boards labeled with your share size (full, half, medium).

- If you need help with anything please feel free to ask a Farm Staffer in the barn for help at anytime!

- Parking is available in the large stone lot at the end of the driveway. Parking next to the barn is available for people with physical challenges and for cars with sleeping kids.

- Driveway speed limit is 10 mph! Thank you in advance for keeping our farm safe for members, kids, farmers and animals that are out and about.

May 14, 2023
A Note On Storage
by Farmer Dana

Over the years many members have asked what the best way to store farm veggies is. Ours is probably not the best storage method but it works just super for us. We hang on to plastic bags that we acquire through other purchases and repurpose them, rinsing and drying them between uses. Big bags (like 2 gallon zip lock bags) work the best. In general we group similar items in the bags with each other. For example with this harvest I put lettuces together, kale and bok choy together, the roots and green garlic together, and the swiss chard all by its little lonesome. Then store in the refrigerator, not in the very back or on the top, or wherever is susceptible to freezing in your fridge. Easy peasy.

May 14, 2023
U-Pick Information
by Farmer Dana

**Currently there are no u-pick crops available. Most likely u-pick will commence during week 3 or 4 with peas, strawberries, and herbs.**

- Check the u-pick board in the hallway for u-pick crops and amounts before picking. Amounts listed are per share.

- Only crops listed on the board are available for u-pick.

- U-pick crops and weekly allotments can be harvested any day of the week, 8am–8pm Monday through Sunday of your pick up week. So if you can’t do your u-pick on your scheduled pick up day, feel free to come back any other day that week.

- BYO scissors for herbs and flowers.

May 7, 2023
Pick Up Days and Times Plus Farm Communication
by Farmer Dana

Farmers Adeline, Gabby, and Connor transplanting zucchini and cucumbers.

- Pick up days are Tuesdays 1-8pm, Thursdays 1-8pm, and Saturdays 10am–12pm. You're assigned a permanent pick up day but you may temporarily switch to a different day or week.

**Please note there is usually a rush right at 1 pm. If you're looking to avoid a crowd, consider the 3 o'clock hour.**

- If you need to temporarily switch your pick up day and/or week, please email us by 5pm the Sunday prior to the week of the change.

- After each pick up we'll look at the sign in sheets and if your name is not checked off we will contact you to see if you did miss pick up and want to reschedule.

- We sent an email earlier last weekend reminding you of your designated pick up day and week. Please email us if you did not receive it. It was sent to the primary account holder's email address. If you did not receive it in your inbox, check spam or another folder. It's a good idea to make sure our emails end up in a place you'll notice them since this is how we communicate farm information, events, etc.

- You can log in and view your information on your members page, including share size, pick up day, work history, and balance.

May 7, 2023
Pick Up Essentials
by Farmer Dana

Eastern American Toad

- Check off your name on the sign-in sheet before collecting your share from the barn. Organized by share size and alphabetically by last name.

- Follow harvest amounts written on the chalk boards labeled with your share size (full, half, medium).

- If you need help with anything please feel free to ask a Farm Staffer in the barn for help at anytime!

- Parking is available in the large stone lot at the end of the driveway. Parking next to the barn is available for people with physical challenges and for cars with sleeping kids.

- Driveway speed limit is 10 mph! Thank you in advance for keeping our farm safe for members, kids, farmers and animals that are out and about.

May 7, 2023
U-Pick Information
by Farmer Dana

Herb garden prep.

**Currently there are no u-pick crops available. Most likely u-pick will commence during week 3 or 4 with peas, strawberries, and herbs.**

- Check the u-pick board in the hallway for u-pick crops and amounts before picking. Amounts listed are per share.

- Only crops listed on the board are available for u-pick.

- BYO scissors for herbs and flowers.

May 7, 2023
A Note On Storage
by Farmer Dana

May 7, 2023
Workshifts this Week (5/8/23)
by Farmer Derek

Beautiful skies above romaine, escarole, fennel, beets, chard, lettuce, and herbs.

This week's workshift schedule:

Wednesday 5/10 10am-12pm
Sunday 5/14 9-11am

Bring gloves, water, a hat, sturdy shoes, and a pad for kneeling (if necessary for you)!

We meet under the large red maple at the end of the barn by the pick up room.

Workshift Guidelines

Workshift Sign Up Instructions

April 17, 2023
Membership Is Full - Thank You For Your Support!
by Farmer Derek

Farmers Gabby and Adeline are all smiles, even while raking soil over 8,000 feet of potatoes on an almost 90 degree April day.

For maybe the 20th season in a row, Anchor Run has reached its membership quota. Thank you for being a part of our CSA!

If you registered but haven't paid yet, you can still join, but please submit your payment soon.

Share balance is due by May 1st. Log in here to view your balance.

Farmer Connor transplants head lettuce while farm dog Finch supervises, or sleeps on the job.

April 17, 2023
Workshifts - To Begin or Not To Begin
by Farmer Derek

Primary shaping some raised beds in March, an eventual home to lettuces, herbs, chard, and beets.

Thanks to our current wonderful, hardworking, and diligent farmer crew (Gabby, Connor, Adeline) we're presently keeping up with all farm work, though very soon we may not be able to. Typically around May 1st crops and weeds begin an accelerated growth phase and occupied field space is large enough that we need additional hands. Rest assured, there will be plenty of opportunities to help out and satisfy the work requirement for your share discount (if you signed up for that option). There will be 3-5 workshifts each week from May through October. We'll send out a bulletin e-mail when shifts are posted.

Sixteen hundred pounds of seed potatoes nestled in their beds.

March 7, 2023
CSA is Almost 90% Full
by Farmer Derek

Garlic, the first outdoor crop to begin converting the suns energy into nourishing substances! You can just about see the three rows on each bed poking through the straw and snow.

CSA shares are almost sold out. Thank you for your support!

If you haven't signed up yet, please try to do so soon! We really shouldn't go over our CSA membership goal because that is what we base our crop plan on.

Follow this link to sign up.

Farmer Dana's sheep helping out with the tunnel prep by eating leftover greens and weeds.

December 19, 2022
Pick Up Only Wed 1-7pm This Week!
by Farmer Derek

Root roast medley featuring beets, turnips, potatoes, rutabaga, turnips, and radishes.

Pick up this week is only Wednesday 1-7pm:
- The week preceding Christmas, Late Fall #5, Week A+B, there is only Wednesday 12/21 1-7pm pick up. Saturday is Christmas Eve and the following week too many folks (including us) will be away.
- Week B Half Shares and all Saturday members will pick up their final share on Wednesday 12/21.
- Contact us if you cannot make Wednesday 12/21.

December 12, 2022
Late Fall CSA Pick Up Info
by Farmer Derek

Late Fall farm scene.

Pick up days are generally Wednesday 1-7pm and Saturday 10am-12pm but there remains one exception:
- The week preceding Christmas, Late Fall #5, Week A+B, there is only Wednesday 12/21 1-7pm pick up. Saturday is Christmas Eve and the following week too many folks will be away.
- Week B Half Shares and all Saturday members will pick up their final share on Wednesday 12/21.
- Contact us if you wish to switch any of your pick up days.
Log in here to view your pick up schedule and/or balance.
Bring your own bags/boxes/crates/etc to collect your share.
Late Fall CSA schedule:
- Week 4/B, Wed 12/14 & Sat 12/17
- Week 5/A+B, Wed 12/21 only

December 4, 2022
Late Fall Info/Dates
by Farmer Derek

Chive blossoms on a cold morning.

Bring your own bags/boxes/crates/etc to collect your share.
Pick up days are generally Wednesday 1-7pm and Saturday 10am-12pm but there remains one exception:
- The week preceding Christmas, Late Fall #5, Week A+B, there is only Wednesday 12/21 1-7pm pick up. Saturday is Christmas Eve and the following week too many folks will be away.
- Week B Half Shares and all Saturday members will pick up their final share on Wednesday 12/21.
- Contact us if you wish to switch any of your pick up days.
Log in here to view your pick up schedule and/or balance.
Late Fall CSA schedule:
- Week 3/A, Wed 12/7 & Sat 12/10
- Week 4/B, Wed 12/14 & Sat 12/17
- Week 5/A+B, Wed 12/21 only

November 28, 2022
Late Fall CSA Essential Information
by Farmer Derek

A farmer's favorite season?

Bring your own bags/boxes/crates/etc to collect your share.
Pick up days are generally Wednesday 1-7pm and Saturday 10am-12pm but there remains one exception:
- The week preceding Christmas, Late Fall #5, Week A+B, there is only Wednesday 12/21 1-7pm pick up. Saturday is Christmas and the following week too many folks will be away.
- Week B Half Shares and all Saturday members will pick up their final share on Wednesday 12/21.
- Contact us if you wish to switch any of your pick up days.
Log in here to view your pick up schedule and/or balance.
Late Fall CSA schedule:
- Week 2/B, Wednesday, 11/30 and Sat 12/3
- Week 3/A, Wed 12/7 & Sat 12/10
- Week 4/B, Wed 12/14 & Sat 12/17
- Week 5/A+B, Wed 12/21 only

November 21, 2022
Late Fall CSA Essential Information
by Farmer Derek

Supplementally heated greenhouse protecting lettuce mix for the final week or two of Late Fall.

Bring your own bags/boxes/crates/etc to collect your share.
Pick up days are generally Wednesday 1-7pm and Saturday 10am-12pm but there are two exceptions:
- This week of Thanksgiving, Late Fall #1, Week A, pick up is Tuesday 11/22 1-7pm and Saturday 11/26 10am-12pm.
- The week preceding Christmas, Late Fall #5, Week A +B, there is only Wednesday 12/21 1-7pm pick up.
- Week B Half Shares and Saturday folks will pick up their final share on Wednesday 12/21.
- Contact us if you wish to switch any of your pick up days.
Log in here to view your pick up schedule and/or balance.
Late Fall CSA schedule:
- Week 1/A, Tuesday 11/22 1-7pm & Saturday 11/26 10am-12pm
- Week 2/B, Wednesday, 11/30 and Sat 12/3
- Week 3/A, Wed 12/7 & Sat 12/10
- Week 4/B, Wed 12/14 & Sat 12/17
- Week 5/A+B, Wed 12/21 only

November 13, 2022
Herb of the Week: Cilantro
by Gia Yaccarino

A time for work, a time for play.

Cilantro (Coriandrum sativum L)

FYI

Cilantro is an herb which people tend to either love or hate! There is a genetic cause for those who hate it and say it tastes like soap! They usually possess a mutation on gene OR6A2 (SNP single nucleotide polymorphisms) on the 11^th chromosome that detects the aldehyde part of cilantro.

Benefits

Improve skin health
Lower blood sugar
Good for brain health and may even improve memory!

Uses

Used in many Mexican and Thai recipes
Add to a salad
Add to rice
Add to a soup

Caution

Those with low blood sugar should be aware of how much cilantro they consume

Safe for Cats: Yes

Safe for Dogs: Yes

November 6, 2022
Registration Reminder
by Farmer Derek

Barn scene on one of the many misty mornings we've enjoyed lately.

Don't forget to sign up for your share of the harvest!

The 5-week Late Fall CSA commences the week of November 21 and wraps up the week of December 19. Follow this link to join.

2023 Main Season CSA will run 28 weeks from Mid-May through Thanksgiving. Sign up and pay in full by 12/31/22 to receive the current 5% discount on share prices. Follow this link to join.

November 6, 2022
Eat Your Greens! Instant pot greens and beets
by Mindy Bence

A nice view.

Farm Members,

Perhaps some or many of you already know this secret, but I made an amazing discovery this week and I would call it life changing! I was really last on board the train when the Instant Pot craze hit - I admit it. But after 2 weeks of using it, that was life changing as well! So why did it take me like a year or so after using my instant pot to think, Hmmm. how bout I cook up a whole batch of greens in my Instant pot, put it in the fridge and eat it all week? This past Tuesday I had that brilliant thought and then I went online to see if someone had posted a "recipe" and voila - YES and was written by a Registered Dietician that gave more amazing advice about how to optimize your greens for the most bioavailable form! So the guesswork was already done - And here is that website so you can read all the science about sprinkling on a magic ingredient to help our bodies absorb all the green goodness https://fueledbyinstantpot.com/instant-pot-insta-greens/ (hint mustard powder - I forgot to do that this week).

So basically I took my whole batch of greens, cleaned them, removed the stems of the kale and chopped the bottoms off of the dandelion greens. The hardest part really was chopping them all up into small pieces. As far as prep goes, I washed and chopped the dandelion and kale first, then the mustard greens and about 2 cups of arugula. (I measured 19 cups of raw greens).

I set my Instant pot on saute and added about 2 tsp of my pastured bacon fat until it melted then turned the pot off. Into the pot went the greens layered with the "hardest" greens on the bottom kale, then dandelion then mustard and arugula (remember that greens have water and cook way down, so 19 cups of chopped greens all went into the pot even though it was a tad over the do not fill line). I then added 3/4 cup organic pastured chicken broth. Usually for the 6 Qt. Instant pot you usually use 1 cup of liquid. The original recipe called for 1/2 cup of broth, but I didn't want to chance getting the burn notice and I thought the 3/4 cup was perfect. So I poured the broth into the pot. I may have tamped down the greens, secured the lid and set for 3 minutes on high pressure. I did a natural release for 5 minutes, vented the rest of the steam until the button falls and then opened the pot. I used tongs to mix up all the greens and the subtle bacon flavor from the little bit of fat on the bottom was amazing! Otherwise, I didn't season them at all. Into a 10 cup rectangular ziploc container set on my counter to cool and into the fridge they went. Of course you can season them or add leeks, onions and garlic or season as you use them throughout the week!

Before I cooked the greens, I also cooked all of my beets in the instant pot. I put 1 cup of water in the pot, then added a trivet and steamer basket and layered all of the beets in and set on 20 minutes on high pressure. I did a natural release, removed the basket, filled the pot with cold water and let the beets sit in the water and the skins slipped off way easier than using the stovetop method. Then I sliced and put them all in the fridge to eat, use for salads, etc. and are amazing topped with a bit of balsamic vinegar or balsamic reduction! Using my Instant pot for beets was amazing - you don't need to watch the pot and regardless of the size of the beet, they were all cooked evenly from large ones to small ones!

My husband commented this morning that it was amazing to have the cooked greens in the fridge. Our household now only consists of us and a full share - and ALL of our greens were gone by Friday night! The original website recipe gave ideas for how to use them - also think pizza topping. (I've been going through dental work so I've been on a soft diet for the past couple of weeks so this "discovery" was a welcome addition to my diet!) Twice I used about 1 to 1 1/2 cups of greens in a skillet with 3 eggs topped with avocado. I made my "Instant pot Stroganoff" with mushrooms, leeks, garlic, a pound of ground turkey and a box of "Chickpea" brand pasta (made from chickpeas and red lentils). I saute 2 cups of leeks in 1 T of olive oil in the Instant pot, then add the meat and garlic, loosely cover the lid and let it cook for a few minutes then break it up until it's cooked then turn off the pot. (I add about 1 T coconut aminos and 1 T Bragg cider vinegar plus pepper, 1 T smoked paprika and some onion and garlic powder at this point). Then I dump in the box of 8 oz pasta, pour in a quart of broth and mix. Then I top 20 oz of sliced or diced mushrooms (either white or brown - do not re-mix). I sealed the pot and set it for 6 minutes on high pressure. When the pot beeps, I do a gradual release right away - gradually letting the steam escape - when the button falls, open the pot. Then I add 1/2 cup Kite Hill almond yogurt and 1 1/2 T of dijon mustard.

The pasta does break up some, but even my husband calls it a "go to recipe" (and he's not gluten or dairy free like me). When I first came up with the recipe he said, "Wow that really tastes like stroganoff!" This week after my amazing greens discovery, he added a helping of greens to the stroganoff & said it was amazing. I've also made this "stroganoff" recipe following the same instructions, but rather than a ground meat, I've sauteed the mushrooms with the onion or leek and after adding the pasta & broth, I set a couple of pastured pork chops rubbed with spice on top. When it's done, I remove the pork with tongs, then add in the rest of the ingredients, cut the pork up and add in. If you are a non-meat eater, I'm sure you can use any plant based crumbles and adjust any spices to your liking.

November 6, 2022
Herb of the Week: Basil
by Gia Yaccarino

Basil (Ocimum basilicum)

Benefits

Heart Healthy – helps lower blood pressure and lower cholesterol and triglycerides
Anti-Inflammatory properties
Beneficial to mental health

Uses

Add to soups and sauce
Make pesto – get creative with your pesto – mine usually don’t include nuts and I use tomato water or Kalamata olive liquid instead of oil
I know it seems far removed from traditional pesto! I just don't know what I would call it instead - "Green Sauce" does not get the same response from friends and family as Pesto does!
Add to a salad
Add to pasta
Here are more great ideas! https://www.foodnetwork.com/recipes/photos/our-best-basil-recipes The Parmesan-Basil Corn Cakes look especially yummy!

Caution

None – when consumed in food amounts

Safe for Cats: Yes

Safe for Dogs: Yes

October 30, 2022
Workshifts for Week of 10/31/22
by Farmer Derek

Raised beds for 2023 garlic are stuck in mid-process during our wettest October. They're unfortunately also in the field that takes the longest to dry out. Soil should be dry to work; will try again on Monday prior to rain.

Work opportunities will be over soon. We may try to plant and mulch garlic this week, depending on bed preparation Monday afternoon and how much rain we receive Monday night. If we go forward with the garlic we'll send out a separate bulletin. Stay tuned!

This week's workshift schedule (may add more if we proceed with garlic):

Wednesday 11/2 10am-12pm
Friday 11/4 10am-12pm

Bring gloves, water, a hat, and sturdy shoes. We meet under the large red maple at the end of the barn by the pick up room.

Workshift Guidelines - Workshift Sign Up Instructions

If you signed up for a CSA share with work discount but are unable to work to satisfy the reduced price please remit payment as soon as possible.

October 30, 2022
Herb of the Week: Parsley
by Gia Yaccarino

Tunnel spinach trial.

Parsley

Benefits

Loaded with Vitamin K, A, folate, potassium, calcium, magnesium and antioxidants
Can help reduce blood pressure
Can help reduce bloating
Aid in digestion

Uses

Add to soups, stocks and sauces
Parsley Tea – Steep 3 tablespoons fresh (1 tablespoon dry) parsley in 1 cup of boiling water for about 10 minutes. Strain and enjoy
Throw into a salad

Caution

Those with severe renal problems, like acute or chronic renal failure or nephrotic syndrome
Those on anticoagulant medications like warfarin (due to the Vitamin K content)
Parsley tea should not be taken by pregnant or breastfeeding women, as it may increase the risk of miscarriage and hinder milk production. https://www.healthline.com/nutrition/parsley-tea-pregnancy#risks

Safe for Cats and Dogs: yes – in moderation

October 23, 2022
Workshifts for Week of 10/24/22
by Farmer Derek

Just another frosty crop scene.

There should be weekly work opportunities through the first week of November. Over the next few weeks we'll be harvesting roots and tubers, pulling weeds, splitting garlic bulbs into cloves, and transplanting and mulching those cloves. Update: as of Monday 10/24, we've prepped most of the garlic that we need for seed.

If you signed up for a CSA share with work discount but are unable to work please consider remitting payment in lieu of work sooner rather that later.

This week's workshift schedule:

Wednesday 10/26 10am-12pm
Friday 10/28 10am-12pm

Bring gloves, water, a hat, sturdy shoes, and a pad for kneeling (if necessary for you)!

We meet under the large red maple at the end of the barn by the pick up room.

Workshift Guidelines - Workshift Sign Up Instructions

October 23, 2022
Herb of the Week: Dill
by Gia Yaccarino

Farm friends.

Dill

Benefits

Good source of Vitamin A, Vitamin C and antioxidants
Heart healthy
Help regulate blood sugar

Uses

Garnish for soups or roasted vegetables
Add to cucumber salad
Add to sauces and salad dressing
Use when cooking fish, lamb or eggs
And of course – for pickles!

Caution

Those who are allergic to coriander, fennel, anise, caraway, asafetida, or celery might experience an allergic reaction to dill

Safe for Cats: Yes

Safe for Dogs: Yes

October 23, 2022
Reminder: Registration Open for 2022 Late Fall, 2023 Main Season
by Farmer Derek

Kitten on farmer.

The 5-week Late Fall CSA commences the week of November 21 and wraps up the week of December 19. Follow this link to join.

2023 Main Season CSA will run 28 weeks from Mid-May through Thanksgiving. Sign up and pay in full by 12/31/22 to receive the current 5% discount on share prices. Follow this link to join.

October 16, 2022
Workshifts for Week of 10/17/22
by Farmer Derek

Farmers Craig, Gabby, and Sarah preparing soil in the greenhouse for the very final round of 2022 transplants.

There will be weekly work opportunities through the first week of November. Over the next few weeks we'll be harvesting roots and tubers, pulling weeds, splitting garlic bulbs into cloves, and transplanting and mulching those cloves.

Dividing garlic bulbs into cloves will be easy-on-the-body work in the barn and will take place over a few shifts during the latter half of October and/or early November.

If you signed up for a CSA share with work discount but are unable to work please consider remitting payment in lieu of work sooner rather that later.

This week's workshift schedule:

Tuesday 10/18 10am-12pm
Wednesday 10/19 10am-12pm
Friday 10/21 10am-12pm
Sunday 10/23 8-10am (garlic bulb splitting in/near barn)

Bring gloves, water, a hat, sturdy shoes, and a pad for kneeling (if necessary for you)!

We meet under the large red maple at the end of the barn by the pick up room.

Workshift Guidelines - Workshift Sign Up Instructions

October 16, 2022
Reminder: Registration Open for 2022 Late Fall, 2023 Main Season
by Farmer Derek

Autumn color scheme.

The 5-week Late Fall CSA commences the week of November 21 and wraps up the week of December 19. Follow this link to join.

2023 Main Season CSA will run 28 weeks from Mid-May through Thanksgiving. Sign up and pay in full by 12/31/22 to receive the current 5% discount on share prices. Follow this link to join.

October 16, 2022
Herb of the Week: Echinacea
by Gia Yaccarino

Greenhouse receiving its new skin.

Echinacea (Purple coneflower) (Echinacea spp)

Benefits

Supports the immune system
May reduce anxiety
Helps regulate blood sugar
High in antioxidants

Uses

You can make a tea with the petals and leaves, use one to two teaspoons of the dry material per one cup of water. Steep in boiling water for fifteen to twenty minutes.

Caution

Echinacea might worsen autoimmune mediated disease such as RA, MS and Lupus
Those allergic to daisies, chrysanthemums, marigolds, ragweed might experience an allergic reaction to Echinacea

Safe for Cats: Yes

Safe for Dogs: Yes

October 9, 2022
Herb of the Week: Fennel
by Gia Yaccarino

Fennel (Foeniculum vulgare)

FYI

The entire plant can be eaten: bulb, fronds and seeds
Fennel is great raw and cooked!

Benefits

Prevent anemia
Aid in digestion
Heart healthy
May boost immunity

Uses

Try using in a soup base
Try it raw and add to a salad
I love roasted fennel – here a couple of great recipes https://www.everylastbite.com/roasted-fennel/ https://www.simplyrecipes.com/recipes/roasted_fennel/

Caution

Fennel may cause an allergic reaction for those allergic to celery, carrot or mugwort
Due to fennel’s estrogenic effects – avoid if you have a hormone sensitive condition such as breast cancer, uterine cancer, ovarian cancer, endometriosis, or uterine fibroids
Contraindicated for pregnancy and breastfeeding https://www.webmd.com/vitamins/ai/ingredientmono-311/fennel

Safe for Cats: Yes

Safe for Dogs: Yes – aids in digestion and supports the immune system for dogs

October 9, 2022
Workshifts for Week of 10/10/22
by Farmer Derek

Farmers Sarah and Gabby harvesting hakurei turnips on a beautiful fall morning.

There will be weekly work opportunities through the first week of November. Over the next month we'll be harvesting roots and tubers, pulling weeds, splitting garlic bulbs into cloves, and transplanting and mulching those cloves.

We'll be harvesting sweet potatoes on Tuesday and Wednesday this week - help us if you're able to!

Dividing garlic bulbs into cloves will be easy-on-the-body work in the barn and will take place over a few shifts during the latter half of October and/or early November.

If you signed up for a CSA share with work discount but are unable to work please consider remitting payment in lieu of work sooner rather that later.

This week's workshift schedule:

Tuesday 10/11 9-11am, 1-3pm, 4-6pm - harvesting sweet potatoes
Wednesday 10/12 9-11am, 1-3pm, 4-6pm - should be harvesting sweet potatoes
Sunday 10/16 8-10am

Bring gloves, water, a hat, sturdy shoes, and a pad for kneeling (if necessary for you)!

We meet under the large red maple at the end of the barn by the pick up room.

Workshift Guidelines - Workshift Sign Up Instructions

October 2, 2022
Herb of the Week: Catnip
by Gia Yaccarino

Additional cat entertainment.

Catnip also known as Catmint (Nepeta cataria L.)

FYI:

Though a member of the mint family – this is a “good mint” and not toxic to cats!
Only half of cats are sensitive to catnip – the other half will have no reaction!
If kittens are sensitive, the trait will not emerge until 6 months of age.
Smelling catnip can cause your cat to act crazy.
Ingesting catnip can cause your cat to mellow out.
A typical “catnip session” will only last about 10 minutes and then it can take up to 2 hours for your cat to become susceptible again.

Benefits (to humans):

High in antioxidants
Improve relaxation
Can help promote sleep
Help calm GI upset

Uses (for humans):

Catnip tea - Steep 2 teaspoons of dried catnip leaves/flowers in 1 cup of boiling water for 10-15 minutes. (Do NOT boil catnip as this will dissipate the healing oils). Strain, add lemon and honey and enjoy!
Add to salads, soups and sauces.

Caution

Avoid use during pregnancy and lactation as catnip has been documented to induce menstruation, and cause uterine contractions which might result in premature labor
Since Catnip is a member of the mint family, those who are reactive to mint, you may also be reactive

Safe for Cats: Yes- but moderation is key – too much can be bad and cause diarrhea and vomiting

Safe for Dogs: Yes- it only has sedative effects for dogs (it can even be used to help calm an anxious pooch!)

October 2, 2022
Workshifts for Week of 10/3/22:
by Farmer Derek

Cart pulled by farmer pulled by car.

As soon as the ground dries out enough we'll begin harvesting sweet potatoes!

Dividing garlic bulbs into cloves will be easy-on-the-body work in the barn and will take place over a few shifts during the latter half of October and/or early November.

If you signed up for a CSA share with work discount but are unable to work please consider remitting payment in lieu of work sooner rather that later.

This week's workshift schedule:

Wednesday 10/5 10am-12pm
Friday 10/7 10-12pm
Sunday 10/9 8-10am

Bring gloves, water, a hat, sturdy shoes, and a pad for kneeling (if necessary for you)!

We meet under the large red maple at the end of the barn by the pick up room.

Workshift Guidelines - Workshift Sign Up Instructions

September 25, 2022
Workshifts for Week of 9/26/22
by Farmer Derek

Fall crops glowing in late-afternoon light in the Hoop House.

There will be weekly work opportunities through the first week of November. We'll be harvesting roots and tubers, pulling weeds, splitting garlic bulbs into cloves, and transplanting and mulching those cloves.

If you signed up for a CSA share with work discount but are unable to work please consider remitting payment in lieu of work sooner rather that later.

This week's workshift schedule:

Tuesday 9/27 10am-12pm
Wednesday 9/28 10am-12pm
Friday 9/30 10-12pm
Sunday 10/2 8-10am

Bring gloves, water, a hat, sturdy shoes, and a pad for kneeling (if necessary for you)!

We meet under the large red maple at the end of the barn by the pick up room.

Workshift Guidelines - Workshift Sign Up Instructions

September 25, 2022
Herb of the Week: Mint
by Gia Yaccarino

Flowering buckwheat in Field 1.

Mint (Mentha)

FYI

3 or 4 types of mint are found in Anchor Run's herb garden including mountain, common/spear, and apple.
Greek Mythology of Mint: Pluto fell in love with a nymph name Minthe. Persephone, Pluto’s wife, found out and became enraged. She turned Minthe into a ground clinging plant. Pluto could not turn her back, but gave her the ability to “sweeten the air” when people walked on her. (I wonder if she said Thank you to Pluto! I expect more from my Greek Gods!)

Benefits

Great source of antioxidants and nutrients
Mask bad breath and kill bacteria
Relieve indigestion
Soothe cold symptoms
Can aid in relaxation

Uses

Tea (obviously!)
Add to a salad
Mint-Limeade: mix lime juice with sugar or stevia and muddled mint leaves
Make a simple syrup by boiling mint leaves in 1 part sugar to 2 parts water
Freeze fresh mint leave in ice cubes to add some pizzazz to your beverages
Add to steamed vegetables and rice to give them an extra pop

Caution

Please avoid if you have a known mint allergy

Safe for Cats: No – There are tons of different types of mint and each have varying degrees of toxicity for cats due to the level of essential oils

Safe for Dogs: No – though not toxic, too much can cause GI upset; the suggested MAXIMUM is 1-2 leaves a day

September 25, 2022
Wild for Salmon Buying Club
by Wild for Salmon

Wild For Salmon is a fishermen owned business that makes fresh/frozen wild Alaskan sockeye salmon available to you at a common good price. Because we are the fishermen and we are local, we are able to provide you with the highest quality, flash/frozen, Alaskan sockeye available. Wild For Salmon is owned and operated by Steve and Jenn Kurian of Bloomsburg, PA.

Editors Note:

Anchor Run CSA hosts two buying clubs each year, in the spring and fall. When you order through the buying club you automatically save 15% at checkout. Follow This Link for instructions on how to order. Your order will be delivered to Anchor Run on Thursday October 20 and can be picked up 1-8pm. Orders are due by 10/14.

We understand and appreciate that not everyone eats fish.

September 18, 2022
Workshifts for Week of 9/19/22
by Farmer Derek

Lucky find.

If you signed up for a CSA share with work discount but are unable to work please consider remitting payment in lieu of work sooner rather that later.

This week's workshift schedule:

Tuesday 9/20 10am-12pm
Wednesday 9/21 10am-12pm
Friday 9/23 10-12pm
Sunday 9/25 8-10am

Bring gloves, water, a hat, sturdy shoes, and a pad for kneeling (if necessary for you)!

We meet under the large red maple at the end of the barn by the pick up room.

Workshift Guidelines - Workshift Sign Up Instructions

September 18, 2022
Herb of the Week: Anise Hyssop
by Gia Yaccarino

Late sun illuminating blossoms in the herb garden (anise hyssop in the background).

Anise hyssop (Agastache foeniculum) aka Hummingbird mint

FYI

Interestingly enough - Anise hyssop is NOT a member or the anise family and is only barely related to hyssop
Anise hyssop is native to North America and is a member of the mint family
It is tolerant of deer and drought, and also attracts hummingbirds, butterflies, bumblebees, honey bees, carpenter bees, and night flying moths
Black licorice flavor
The flowers have a milder flavor

Benefits

Sedative properties
Treats diarrhea
Poultice of leaves for sores
Breath freshener
Sweetener

Uses

Both leaves and flowers are edible
Tea – this is especially good for colds and coughs – steep 2-3 tablespoons of fresh bruised leaves in 2 cups of boiled water for 5 minutes. Strain and enjoy – I did enjoy!
Add to a salad
Add to baked goods
Make into jellies
Making a wash from it to relieve itching from poison ivy (Mental note to self: Remember this for next year!)
Leaves can be a substitute (fresh or dried) for tarragon, fennel or chervil

Caution

Since Anise Hyssop is yet another member of the mint family, those who are reactive to mint, you may also be reactive

Safe for Cats: Yes

Safe for Dogs: Yes

September 11, 2022
Workshifts for Week of 9/12/22
by Farmer Derek

Fall plot of roots and greens.

If you signed up for a CSA share with work discount but are unable to work please consider remitting payment in lieu of work sooner rather that later.

This week's workshift schedule:

Tuesday 9/13 10am-12pm
Wednesday 9/14 10am-12pm
Wednesday 9/14 5:30-7:30pm (new time, less daylight!)
Friday 9/16 10-12pm
Sunday 9/18 8-10am

Bring gloves, water, a hat, sturdy shoes, and a pad for kneeling (if necessary for you)!

We meet under the large red maple at the end of the barn by the pick up room.

Workshift Guidelines - Workshift Sign Up Instructions

September 11, 2022
Herb of the Week: Lavender
By Gia Yaccarino

Farmer Dana collecting and relocating swallowtail butterfly larvae from field grown dill to the herb garden where they can more safely proceed to their subsequent life-cycle stages.

Lavender (Lavandula angustifolia)

Benefits

Reduce anxiety
Improve sleep quality

Uses:

Lavender leaves can be substituted for Rosemary – but use in small quantities so you don’t overpower the dish.
Lavender tea – Pour 8 oz of boiling water over 4 teaspoons of fresh lavender buds. Steep for 10 minutes and then strain and enjoy. Don’t steep too long or else your tea will taste soapy!
Satchels of dried or fresh leaves and flowers in a dresser drawer as a moth and bug deterrent.
Satchel of dried or fresh leaves and flowers in the dryer when drying clothes.
Add to cakes or breads.
Add Lavender to Lemonade.
I found this recipe for Blackberry-Lavender White Chocolate Scones (I have not tried it yet but it sounds dreamy!) https://www.halfbakedharvest.com/blackberry-lavender-white-chocolate-scones/
And this recipe for Blueberry Lavender Jam (Also not tried, but it is on my to do list!) https://lovelygreens.com/blueberry-jam-with-lavender-honey/

Safe for cats:

No – if ingested or absorbed, lavender can cause liver damage and possibly poison cats. Even diffusing lavender (from essential oils) can cause respiratory issues.

Safe for dogs:

No – only toxic if ingested in LARGE amounts; when used with care, using lavender oil topically or with a diffuser can help calm doggy anxiety.

For more details please refer to https://www.aleavia.com/blogs/news/is-lavender-safe-for-dogs#:~:text=Can%20dogs%20eat%20lavender%3F,to%20dogs%20in%20large%20amounts

Cautions

When applied topically, it may cause skin irritation
It’s unknown whether lavender oils or teas are safe for pregnant and breastfeeding women

September 4, 2022
Workshifts for Week of 9/5/22
by Farmer Derek

Farm animals in the morning.

If you signed up for a CSA share with work discount but are unable to work please consider remitting payment in lieu of work sooner rather that later.

This week's workshift schedule:

Wednesday 9/7 10am-12pm
Wednesday 9/7 5:30-7:30pm (new time, less daylight!)
Friday 9/9 10-12pm
Sunday 9/11 7-9am (early bird special!)

Bring gloves, water, a hat, sturdy shoes, and a pad for kneeling (if necessary for you)!

We meet under the large red maple at the end of the barn by the pick up room.

Workshift Guidelines - Workshift Sign Up Instructions

September 4, 2022
Herb of the Week: Thyme
By Gia Yaccarino

Hungry swallowtail larva on bronze fennel in the herb garden.

Thyme (Thymus vulgaris)

FYI

Thymol (thyme’s most active ingredient) is found in Listerine mouthwash and Vicks VapoRub
Dried thyme was originally mixed with water and baking soda, heated until it became frothy and then poured into containers for use as toothpaste!
Thyme helps deter pests
- Planting it around the perimeter of you garden can help keep numerous pests such as ants, moths and spiders away
- Hanging some fresh thyme in your closet can help repel moths

Benefits

Excellent source of Vitamin C (try Thyme tea)
Helpful for cough and sore throats (another reason to try Thyme tea!)
Antibacterial
Antifungal
Insecticidal
Mood boosting
Fighting acne (when steeped in alcohol for day-weeks to become a tincture)
Appetite stimulant

Uses

Thyme can be used with roasted vegetables, in soups and meat dishes
Thyme Tea – steep 4 or more sprigs of fresh thyme in 1 ½ cups of boiling water for at least 20 minutes, covered (Note: A sprig is a 4-6 inch long stem)

Safe for cats: Yes

Safe for dogs: Yes

Cautions

Thyme is another member of the mint family (who knew there are so many!) so for those who are reactive to mint, you may also be reactive to Thyme
Prior to adding new herbs and spices, please consult your doctor if you are on medications or are pregnant/breastfeeding

September 4, 2022
Maple Syrup and Honey For Sale!
by Susan Klikus

Susan and Todd Klikus of Augusta Acres Farm will be at Anchor Run CSA on Thursday, September 15, 2:00-6:00pm to distribute their maple syrup and honey. Preorders are encouraged again this year. There will be a small amount available to purchase the day of.
- To order, follow this link. Products, payment options, and pricing are shown on the order form. Orders are due by Tuesday 9/13.
- Augusta Acres is located in Beach Lake, PA and is a family-run operation. They farm using only organic methods and are members of Pennsylvania Association for Sustainable Agriculture and the Pennsylvania Maple Producers Association.
- Sap from trees located strictly on the farm is boiled down in small batches on their wood fired arch to produce a maple syrup that is dark and robust. Their honey is extracted from on-farm apiaries and is an "all season", raw honey which is dark and very sweet.
- Pints are $15 (honey, maple syrup); Quarts are $25 (maple syrup only).
- Questions, contact Susan Klikus directly at susanklikus@gmail.com.
- If you can't make it to the farm during those hours and you would still like to participate in this opportunity your order will be left here in a labeled box/bag which you can pick up during another pick up day. You must prepay for this option.

September 4, 2022
Holiday Pick-Up Observations
by Farmer Dana

Labor Day pick up on Monday will run during normal hours, 1-8 pm. Please note that many members tend to come right at the beginning of pick up (1 pm) on holidays. If you're able, we suggest coming at a later time. The 3-4 pm time is particularly quiet, if you're interested in a speedier pick up.

August 29, 2022
Herb of the Week: Sage
By Gia Yaccarino

Sage (Salvia officinalis)

Sage was always in my mom’s spice cabinet and is in mine too – for when a recipe included it. But how to use it otherwise - I admit, I was clueless! But looking at the benefits of adding a little sage- Wow! I am definitely motivated to incorporate it more into my cooking!

Benefits

Packed with vitamins and antioxidants
Supports memory and brain health
Anti-inflammatory effects
Strengthen immunity
Digestive aid

Uses

Add to a roast
Add to a soup
Combine in mashed potatoes – I can't wait to try this!
Add to a tomato sauce
Combine chopped leaves with butter to make a Sage Butter
Add to an omelet
Sage Tea - https://www.thespruceeats.com/sage-tea-recipe-766393
- I just tried this and it is pretty good!

Safe for cats: Yes

Safe for dogs: Yes

Cautions

When used in culinary quantities, sage is safe.
Note that Sage is part of the mint family, so individuals who suffer from allergic reactions to the mint family, should be aware of the potential for a reaction.

August 27, 2022
Workshifts for Week of 8/29/22
by Farmer Derek

Farmer Gabby harvesting pie pumpkins last week. Photo courtesy of Farmer Sarah.

If you signed up for a CSA share with work discount but are unable to work please consider remitting payment in lieu of work sooner rather that later.

This week we'll continue retrieving winter squash (butternut) as well as pull some weeds and do general field clean up.

This week's workshift schedule:

Wednesday 8/31 10-12pm
Wednesday 8/31 5:30-7:30pm (new time, less daylight!)
Friday 9/2 10-12pm
Sunday 9/4 7-9am (early bird special!)

Bring gloves, water, a hat, sturdy shoes, and a pad for kneeling (if necessary for you)! We meet under the large red maple at the end of the barn by the pick up room.

Workshift Guidelines - Workshift Sign Up Instructions

August 21, 2022
Workshifts for Week of 8/22/22
by Farmer Derek

Smiling CSA members help clean up the 2023 strawberry patch.

This week we'll probably begin retrieving winter squash and pumpkins as well as pull some weeds and do general field clean up.

This week's workshift schedule:

Tuesday 8/23 10-12pm
Wednesday 8/24 10-12pm
Wednesday 8/24 5:30-7:30pm
Friday 8/26 10-12pm
Sunday 8/28 7-9am (early bird special!)

Bring gloves, water, a hat, sturdy shoes, and a pad for kneeling (if necessary for you)!

We meet under the large red maple at the end of the barn by the pick up room.

Workshift Guidelines - Workshift Sign Up InstructionsI

f you signed up for a CSA share with work discount but are unable to work please consider remitting payment in lieu of work sooner rather that later.

August 21, 2022
Herb of the Week: Oregano
By Gia Yaccarino

Oregano (Origanum vulgare)

I’m Italian (California Italian, but my parents are Jersey Italian). Growing up, oregano was a staple in our house: my mom didn’t just put out salt and pepper, she also put out basil and oregano!

Benefits

Anti-inflammatory
Enhance mental wellbeing
Aid in digestion
Antibacterial
Antiviral

Uses

Toss into a salad
Add to a sauce (aka – gravy)
Make a pesto or salad dressing
Season up some roasted vegetables
Add to tomatoes and basil in balsamic vinegar

Safe for cats: NO – fresh or dried, oregano is toxic to cats

Safe for dogs: Yes

Cautions:

Consult a physician if you are on medications for bleeding disorders or diabetes
Those allergic to mint might experience some discomfort

FYI: 1 teaspoon of dried oregano = 1 tablespoon of fresh oregano

August 14, 2022
Workshifts for Week of 8/15/22
by Farmer Derek

There are leeks in there I promise. The grasses are trying their best to mature and make some seed before another round of mowing. All of these weeds are in the aisles and don't interfere with the leeks too much. The aisles were mowed only two weeks ago.

This week we'll probably continue harvesting potatoes as well as pull some weeds. We're nearing the end of peak weed season but can definitely use some help with the final few rounds of clean up.

This week's workshift schedule:

Tuesday 8/16 10-12pm
Wednesday 8/17 10-12pm
Wednesday 8/17 6-8pm
Friday 8/19 10-12pm
Sunday 8/21 7-9am (early bird special!)

Bring gloves, water, a hat, sturdy shoes, and a pad for kneeling (if necessary for you)!

We meet under the large red maple at the end of the barn by the pick up room.

Workshift Guidelines - Workshift Sign Up Instructions

If you signed up for a CSA share with work discount but are unable to work please consider remitting payment in lieu of work sooner rather that later.

August 14, 2022
Herb of the Week: Wild Dandelion
By Gia Yaccarino

Surplus sunflowers for the pollinators and the birds.

Dandelion Greens (T. officinale and T. erythrospermum).

Editors note: Cultivated Italian Dandelion that you see in the pick up room is actually in the chicory family and only looks like its wild cousin. The greens can be used similarly.

Dandelion greens are amazing! In early springtime, before the first pick-up of the season, I have been known to pick dandelion greens from my yard for a salad! (Please only pick wild dandelion greens in yards which are untreated!) My mom tells stories about when she was growing up, her aunt would go to the circle at Trenton Train Station and pick dandelion greens!

Dandelion greens have more vitamins and nutrients than kale or spinach!

Try mixing in a little dandelion green into your next salad!

Cooking helps reduce the bitterness of dandelion greens. If sautéed dandelion greens are still too bitter, try quickly blanching before sautéing.

Benefits

Anti-inflammatory
Excellent source of Vitamin A and K
Great source of lutein and zeaxanthin (which are important for healthy eyesight)
May reduce blood pressure, blood sugar and cholesterol
Aid in detoxifying the body
Improves digestion

Uses

Add to a salad for a little kick (dandelion greens can be a little bitter)
Sauté in olive oil with garlic
Add to a soup
Make pesto (this is my go-to solution for most greens!)

Safe for cats: Yes

Safe for dogs: Yes

Cautions

May cause an allergic reaction in those allergic to ragweed and related plants

August 8, 2022
Workshifts for Week of 8/8/22
by Farmer Derek

Monarch on the verbena!

This week's workshift schedule is very light due to farmer vacation but will pick up again next week:

Sunday 8/14 7-9am (early bird special!)

Bring gloves, water, a hat, sturdy shoes, and a pad for kneeling (if necessary for you)!

We meet under the large red maple at the end of the barn by the pick up room.

Workshift Guidelines - Workshift Sign Up Instructions

If you signed up for a CSA share with work discount but are unable to work please consider remitting payment in lieu of work sooner rather that later.

August 1, 2022
Herb of the Week: Cilantro/Coriander
By Gia Yaccarino

Two Names for 1 Plant

Coriander (Coriandrum sativum)

In the US, we refer to Coriander as the seeds from the Cilantro plant. Be on the lookout: When a recipe calls for a “bunch of coriander”, it is most likely referring to the leaves AKA- Cilantro. The seeds are usually roasted or toasted and then often ground prior to use in recipes.

Coriander seeds are used in pickling, soups, stews, curry and many Indian recipes.

You can dry and save the fresh seeds by cutting off the seed heads when the plant begins to turn brown. Place the seed heads in a paper bag. Hang the bag until the plant dries and the seeds fall off. Store the seeds in a sealed container.

Try coriander seed tea – 1 teaspoon of coriander seeds in 1 cup of boiling water. Let steep for 15 minutes, then compost the seeds.

Benefits

Lowers blood sugar
Immunity booster
Good for GI health - Aids in digestion, decrease abdominal pain and bloating

Safe for cats: Yes

Safe for dogs: Yes

Cautions:

Those on blood sugar lowering therapies should avoid to reduce additional lowering
Excessive intake can result in being extra sensitive to the sun
Those with nut and seed allergies may also be reactive to Coriander Seeds

U-Pick Time Saver: I taught a seasoned farmer a new trick! I was fortunate enough to do some of my u-pick this past week with Dana. She noticed that as I was picking the green beans, I was also breaking off the top of the bean before adding them to my quart container. That way all I need to do when I get home is rinse them and they are ready -whether eaten raw or cooked up. It also leaves the organic matter of the tops in the fields – something D&D love!

July 31, 2022
Workshifts for Week of 8/1/22
by Farmer Derek

Eastern tiger swallowtail butterfly snacking on some anise hyssop nectar.

If we get some good workshift attendance this week our plan is to begin harvesting potatoes. The potato digger will sift the potatoes out of the soil. We'll collect them and place them in bins.

These are family friendly shifts but please don't sign your kids up online (we need to make sure we have enough adults). If your kids work they will receive credit.

This week's workshift schedule:

Tuesday 8/2 9-11am (should be potatoes)
Wednesday 8/3 9-11am (should be potatoes)
Wednesday 8/3 6-8pm (should be potatoes)
Friday 8/5 9-11am (should be potatoes)
Sunday 8/7 7-9am (early bird special!)

Bring gloves, water, a hat, sturdy shoes, and a pad for kneeling (if necessary for you)!

We meet under the large red maple at the end of the barn by the pick up room.

Workshift Guidelines - Workshift Sign Up Instructions

If you signed up for a CSA share with work discount but are unable to work please consider remitting payment in lieu of work sooner rather that later.

July 31, 2022
Summer Share Tips
by Farmer Dana

I'm sure most of you have missed (we have too!) the awesome and applicable recipe suggestions from long-time CSA member Linda Dansbury, who is taking a break this year, and we have done a poor job keeping up with that most important section of the newsletter. But here are a few tips on how to use/preserve/enjoy this week's harvest contents:

Tomatoes

Fresh salsa - puree, or simply chop, tomatoes, onion, hot pepper, garlic, and cilantro. Toss together with salt and pepper to taste. Perfect hot weather snack.

We like to slice them and enjoy with simple cheese omelettes for easy weeknight dinners. Season with salt and pepper, garnish with parsley.

If you're unable to get to them fast enough you can always freeze them whole to use later in the year/over the winter. You could core them first, but I don't process them in any way. They're perfect to use in sauces or any cooked tomato dishes, and the skins come off super easily (if you're into that).

Zucchini

If you're using the grill, just slice length-wise and throw a few on the grate. Even if you're not eating them that night you can chop and incorporate into mixed salads throughout the week.

This is a good recipe (zucchini butter spaghetti) from Smitten Kitchen (which is a good resource for other seasonal cooking ideas) that uses a pound and a half of zucchini.

Make a batch or two of zucchini bread to eat fresh and freeze for later.

July 24, 2022
Workshifts for Week of 7/25/22
by Farmer Derek

Anchor Run Farm 'corn crib', considered one of the oldest and/or most historically accurate/preserved buildings on the farm.

This week's workshift schedule

Tuesday 7/26 9-11am
Wednesday 7/27 9-11am
Wednesday 7/27 6-8pm
Friday 7/29 9-11am
Sunday 7/31 7-9am (early bird special!)

Bring gloves, water, a hat, sturdy shoes, and a pad for kneeling (if necessary for you)!

We meet under the large red maple at the end of the barn by the pick up room.

Workshift Guidelines - Workshift Sign Up Instructions

July 24, 2022
Herb of the Week: Nasturtium
By Gia Yaccarino

Nasturtium (Tropaeolum)

The flowers and leaves are edible. Try throwing some into your next salad. The flowers have a bit of a peppery taste.

I made a “pesto” with the leaves – I pureed the following together: Nasturtium leaves, Kalamatta Olive juice, garlic scapes, Romano cheese.

Benefits

Excellent source of Vitamin C
Antibacterial
Antifungal
Antiseptic
Wound healing

Some wonderful ways to use Nastrurtium can be found here: https://askthefoodgeek.com/nasturtium/

Safe for cats: Yes

Safe for dogs: While not palatable to most dogs due to the peppery taste, it can cause GI upset if ingested

July 17, 2022
Workshifts for Week of 7/18/22
by Farmer Derek

A beautiful insect on a beautiful plant, swamp milkweed. Let us know if you can ID the critter.

This week's workshift schedule

Tuesday 7/19 8-10am
Wednesday 7/20 8-10am
Friday 7/22 8-10am
Sunday 7/24 7-9am (early bird special!)

Bring gloves, water, a hat, sturdy shoes, and a pad for kneeling (if necessary for you)!

We meet under the large red maple at the end of the barn by the pick up room.

Workshift Guidelines - Workshift Sign Up Instructions

July 17, 2022
Herb of the Week: Calendula
By Gia Yaccarino

While doing yardwork last weekend, I came in contact with some poison ivy and by Tuesday a rash was developing on my forearms.

What a perfect reason to try this week’s herb, Calendula, as a topical remedy!

I placed the flowers in a pint mason jar (about halfway loosely filled with fresh flowers), poured simmering water over the flowers, and covered.

Once it cooled, I dipped a cloth in the tea and applied as a compress. (Confession: While I was waiting for it to infuse and cool, I picked one of the flowerheads out of the water and rubbed that on my poison ivy rash. It was immediately soothing!)

Another idea is making ice cubes with the tea and rubbing the ice cube on the rash (I have yet to try that!).

Calendula (Calendula officinalis, Asteraceae)

Benefits

Anti-inflammatory
Stimulating the lymphatic system
Topically for rashes
Vulnerary (promotes wound healing)
Antibacterial
Antifungal

Uses

Petals can be used in salads, egg dishes, salsa
Flower heads can be frozen in ice cubes
Calendula tea can be used
- topically for rashes/skin irritations
- gargle for a sore throat
- mouth rinse for inflamed gums

Safe for cats: Yes

Safe for dogs: Yes

Cautions

Use with caution if pregnant
This part of the aster family so for those who are reactive to ragweed (Ambrosia spp.) and chamomile (Matricaria recutita), use with caution

July 10, 2022
Workshifts for Week of 7/11/22
by Farmer Derek

Farmer Sarah and partner Connor hanging garlic in the pick up room.

This week's workshift schedule

Wednesday 7/13 9-11am (harvesting carrots)
Wednesday 7/13 6-8pm (harvesting carrots)
Friday 7/15 9-11am (harvesting carrots)
Sunday 7/17 7-9am (early bird special!)

Bring gloves, water, a hat, sturdy shoes, and a pad for kneeling (if necessary for you)!

We meet under the large red maple at the end of the barn by the pick up room.

Workshift Guidelines - Workshift Sign Up Instructions

July 10, 2022
Herb of the Week: Lemon Balm
By Gia Yaccarino

I have given myself the challenge of incorporating more herbs into my life. I feel like I know how to use the 3 farm standards: basil, dill and cilantro. So I am going to try to include some of the “non-standard” herbs.

My first trial was with Lemon Balm. I have been having problems sleeping for the past week, so I tried some Lemon Balm tea in the evening. I used about ¼ cup (leaves, stems, flowers) Lemon Balm chopped in a tea strainer and let it steep, covered for at least 10 minutes.

Lemon Balm (Melissa officinalis) Benefits:

Reduce stress, anxiety
Helps with sleep
Antiviral properties (topical application for cold sores)
Mosquitoes and gnats repellant

Uses:

Teas
Added to salads
Cooked with fish
Infused vinegar
Pesto

Safe for cats: Yes

Safe for dogs: Yes

Caution: Individuals on thyroid medications or sedatives should consult their physician

July 3, 2022
Workshifts for Week of 7/4/22
by Farmer Derek

Garlic maturity check. The Great Garlic Harvest will be scheduled for either Sunday July 10 or Sunday July 17.

This week's workshift schedule:

Tuesday 7/5 9-11am
Wednesday 7/6 9-11am
Wednesday 7/6 6-8pm
Friday 7/8 9-11am
Sunday 7/10 8-10am (this may become The Great Garlic Harvest; will monitor forecast and decide midweek)

Bring gloves, water, a hat, sturdy shoes, and a pad for kneeling (if necessary for you)!

We meet under the large red maple at the end of the barn by the pick up room.

Workshift Guidelines - Workshift Sign Up Instructions

Planting 7,000 strawberry bare root tips for a 2023 harvest. Now we just need some rain please.

June 26, 2022
Workshifts for Week of 6/27/22
by Farmer Derek

Watering in the watermelon.

This week's workshift schedule:

Tuesday 6/28 10am-12pm
Tuesday 6/28 2-4pm
Wednesday 6/29 10am-12pm
Wednesday 6/29 2-4pm
Wednesday 6/29 6-8pm
Friday 7/1 10am-12pm
Sunday 7/3 8-10am

Bring gloves, water, a hat, sturdy shoes, and a pad for kneeling (if necessary for you)! We meet under the large red maple at the end of the barn by the pick up room.

Workshift Guidelines - Workshift Sign Up Instructions

June 26, 2022
Anchor Run Farmer Rides For Anchor House Foundation
by Farmer Craig

Greetings Friends. In less than one month’s time, I’ll be slipping out of my farmer clothing, gently folding and setting them aside, and will be donning my bicycle helmet for what is sure to be an awesome adventure.

This summer I have pledged to partake in a cycling endurance adventure to support the mission of the Anchor House Foundation. It’ll be 500 miles of satisfyingly strenuous biking bliss through the gently rolling verdant hills of Virginia, as I make my way from Charlottesville, VA back to Trenton, NJ.

Every dollar I raise goes directly to the Anchor House Foundation based in Trenton. This wonderful organization provides emergency housing and other supportive services to homeless and at-risk youths and young adults, as well as a host of supportive life-skill enriching programs for individuals who are aging out of the foster care system.

Please consider supporting me by making a tax-deductible donation toward my goal of $750.00 so that Anchor House can continue their mission to help children, teens, young adults and families.

Thank you in advance for your support. I truly appreciate your generosity. Together we can make a difference.

Best – Craig

Link to Anchor House Donation Page

Link to additional Anchor House information

June 26, 2022
Thanks to Everyone Who Attended the Now What!? Workshop
By Gia Yaccarino

We had fun at the Now What!? workshop, thanks to everyone for coming out!

The Now What!? Workshop was a hit! There was a great turn out both days and everyone had outstanding questions. We all learned something – myself included. If I had to decide on a theme for this year’s workshops, it would be “Rethinking what you think about vegetables.” We talked about substituting greens – if you don’t have spinach, try Bok choy instead in your quiche. Yes – I said Bok choy! And lettuce isn’t only for salads – Try Grilled Romaine (or radicchio or whatever head of lettuce you have). I grill mine on the stove in a cast iron skillet. Just cut that head of romaine in half, rinse & dry it. Then brush each side with a mixture of 1/3 cup each EVOO and balsamic vinegar and a couple minced cloves of garlic. I start grilling with the cut side down. Once both sides are done, turn off the heat, sprinkle with some parmesan and let it melt – then enjoy or freeze for later.

We shared our methods of finishing our share before the next pick up. One member shared how she makes a very flavorful Roasted Veggie Soup. She first roasts whatever vegetable are leftover at about 350 until they are soft and tender. Allow to cool and then puree them - that’s it! There is enough liquid from the watery vegetables like tomatoes or cucumbers that she doesn’t add any water - what a fabulous process! I can’t wait to give it a try.

Participants got to taste my Kohlrabi in Peanut Sauce recipe and Kale Stem Pesto. I think I might have prevented some kale stems from ending up in the compost pile. I promise I will get the recipes onto the website.

We also talked about some “tools of the trade”. A salad spinner changed my life. No longer was I “waiting” for the greens to “dry” in a large colander or on the counter spread out on towels (and using another towel to “pat” them dry) or cooking wet Swiss Chard leaves and ending up with a soggy mess. There were enough nods from other members that I know the experience was not unique to me.

I spoke a little about dehydrating -especially after members got to taste my various veggie chips. I have dehydrated cucumber, zucchini, beets, carrots, tomatoes, cantaloupe and apples – all of which were well received.

The best cookbook I would recommend to new or seasoned CSA members is From Asparagus to Zucchini: A Guide to Cooking Farm-Fresh Seasonal Produce by Madison Area Community Supported Agriculture Coalition. It is arranged alphabetically by produce and includes storage tips as well as recipes.

I want to thank everyone who attended. I had such a fantastic time and really enjoyed the great exchange of ideas!

June 19, 2022
Workshifts for Week of 6/20/22
by Farmer Derek

New farm friends! 5 Romeldale sheep to help mow and maintain unused areas as well as supply some fertility to fallow fields. Being calm and quiet around our furry additions will help them transition to their new home.

It's time to move on from the onion patch. They're mostly weeded - a big 'thank you' to everyone who helped! Now that the solstice is here they'll begin to switch their focus from top growth to bulb growth. This coming week we'll probably pull weeds from the 2nd planting of beets as well as peppers and eggplant.

This week's workshift schedule:

Tuesday 6/21 10am-12pm
Wednesday 6/22 10am-12pm
Wednesday 6/22 6-8pm
Friday 6/24 10am-12pm
Sunday 6/26 8-10am

Bring gloves, water, a hat, sturdy shoes, and a pad for kneeling (if necessary for you)! We meet under the large red maple at the end of the barn by the pick up room.

Workshift Guidelines - Workshift Sign Up Instructions

June 19, 2022
"Now What?!" Workshop
By Gia Yaccarino

A "Now What?!" workshop photo from...10 years ago?

Hosted by longtime member Gia Yaccarino on Saturday, June 25 at 12pm, and Sunday, June 26 at 12pm.

Please sign up on the website here if you are planning to attend!

Maybe you are a new member, maybe you’ve been a member for a while. Either way – this workshop is for you!

Let us help you make the most of your farm share!

Being a member of a CSA opens the door to so many topics!At this workshop we will talk about:

- Resources: books, websites, Anchor Run CSA website (Recipes and Veggies 202 – it has pictures).

- How to keep your veggies as fresh as possible once they are in your refrigerator.

- The pros and cons of different preservation techniques (freezing, fermenting, canning, dehydrating).

- “Tools of the trade” which I find invaluable.- Before you compost: radish greens are edible!

- Composting, composting at the farm, what and what not to include in a compost pile, vermicomposting.

- Solar Cooking

We will share recipes based on farm produce that our families love. And by share – I mean taste and provide copies of the recipes. Pestos - don’t limit yourself to Basil. What to do with all those greens? Veggie Hash! The list goes on! This is a casual, enlightening event that will enhance your experience of the CSA. Hope to see you there!

June 12, 2022
Workshifts for Week of 6/13/22
by Farmer Derek

Green/snap/string beans are beginning to flower and should be ready to pick in a couple of weeks.

A big thanks to everyone that heard our plea last week and joined us for a workshift to help clean up the onion patch! We're almost done but not quite. A couple well attended workshifts this week should be enough to put the wraps on that project.

This week's workshift schedule:

Tuesday 6/14 10am-12pm
Tuesday 6/14 2-4pm
Wednesday 6/15 10am-12pm
Wednesday 6/15 6-8pm
Friday 6/17 10am-12pm
Sunday 6/19 8-10am

Bring gloves, water, a hat, sturdy shoes, and a pad for kneeling (if necessary for you)!

We meet under the large red maple at the end of the barn by the pick up room.

Workshift Guidelines

Workshift Sign Up Instructions

June 12, 2022
"Now What?!" Workshop
By Gia Yaccarino

Profusely flowering blackberry plants, only in the ground since spring 2021, appear to be preparing to provide us with a good crop of berries in early August!

Hosted by longtime member Gia Yaccarino on Saturday, June 25 at 12pm, and Sunday, June 26 at 12pm.

Please sign up on the website here if you are planning to attend!

Maybe you are a new member, maybe you’ve been a member for a while. Either way – this workshop is for you!

Let us help you make the most of your farm share!Being a member of a CSA opens the door to so many topics!

At this workshop we will talk about:

- Resources: books, websites, Anchor Run CSA website (Recipes and Veggies 202 – it has pictures)

- How to keep your veggies as fresh as possible once they are in your refrigerator.

- The pros and cons of different preservation techniques (freezing, fermenting, canning, dehydrating).

- “Tools of the trade” which I find invaluable.

- Before you compost: radish greens are edible!

- Composting, composting at the farm, what and what not to include in a compost pile, vermicomposting.

- Solar Cooking

June 5, 2022
Workshift Schedule for week of 6/6/22
by Farmer Derek

First planting of zucchini and cucumbers looking good.

We desperately need your help to weed the onions this week!

This week's workshift schedule:

Tuesday 6/7 10am-12pm
Tuesday 6/7 6-8pm
Wednesday 6/8 10am-12pm
Wednesday 6/8 6-8pm
Thursday 6/9 6-8pm
Friday 6/10 10am-12pm
Sunday 6/12 8-10am

Bring gloves, water, a hat, sturdy shoes, and a pad for kneeling (if necessary for you)!

We meet under the large red maple at the end of the barn by the pick up room.

Workshift Guidelines

Workshift Sign Up Instructions

June 5, 2022
"Now What?!" Workshop
By Gia Yaccarino

Transplanting last week the 9th succession of head lettuce.

Hosted by longtime member Gia Yaccarino on Saturday, June 25 at 12pm, and Sunday, June 26 at 12pm.

Please sign up on the website here if you are planning to attend!

Maybe you are a new member, maybe you’ve been a member for a while. Either way – this workshop is for you!

Let us help you make the most of your farm share!

Being a member of a CSA opens the door to so many topics! At this workshop we will talk about:

- Resources: books, websites, Anchor Run CSA website (Recipes and Veggies 202 – it has pictures)

- How to keep your veggies as fresh as possible once they are in your refrigerator.

- The pros and cons of different preservation techniques (freezing, fermenting, canning, dehydrating).

- “Tools of the trade” which I find invaluable.

- Before you compost: radish greens are edible!

- Composting, composting at the farm, what and what not to include in a compost pile, vermicomposting.

- Solar Cooking

May 29, 2022
Workshift Schedule for Week of 5/31/22
by Farmer Derek

Sarah and Gabby using stirrup hoes - our preferred method for removing small weeds - in the future u-pick flower patch.

Please consider joining us this week. With the wet and hot weather the weeds are growing like mad! We'll attempt to weed the carrots and onions.

This week's workshift schedule:

Tuesday 5/31 10am-12pm
Wednesday 6/1 10am-12pm
Thursday 6/2 6-8pm
Friday 6/3 10am-12pm
Sunday 6/5 8-10am

Bring gloves, water, a hat, sturdy shoes, and a pad for kneeling (if necessary for you)!

We meet under the large red maple at the end of the barn by the pick up room.

Workshift Guidelines

Workshift Sign Up Instructions

May 29, 2022
Pick Up Essentials
by Farmer Dana

Covering 3000' of winter squash to keep bad bugs away while the plants are vulnerable.

- BYO baskets/bags/boxes, to bring your harvest home. Sometimes we have donated shopping bags on hand to pack your shares in, but sometimes we don’t! (Also, our produce is not packaged in any way, so bringing your own bags is important if you want produce kept separate within a larger container. This is a big part of how we play a part in reducing plastic use. One lovely member last year let us know that their plastic waste is reduced by half when they are picking up shares from the farm - great news!)

- Check off your name on the sign-in sheet before collecting your share from the barn. Organized by share size and alphabetically by last name.- Follow harvest amounts written on the chalk boards labeled with your share size (full, half, medium).

- If you need help with anything please feel free to ask a Farm Staffer in the barn for help at anytime!

- Parking is available in the large stone lot at the end of the driveway. Parking next to the barn is available for people with physical challenges and for cars with sleeping kids.

- Driveway speed limit is 10 mph! This is for farm safety, please do not exceed that speed limit or you may be chased down by farmers with pitchforks and a gentle reminder.

May 29, 2022
Guide to U-Pick
by Farmer Dana

Taste, quality, and quantity test.

Strawberries and herbs will be available this week, with snow peas following closely behind.

Some U-pick guidelines:

- Check the u-pick board in the hallway for u-pick crops and amounts before picking. Only crops listed on the board are available for u-pick.

- U-pick crops and weekly allotments can be harvested any day of the week, 8am–8pm Monday through Sunday of your pick up week. So if you can’t do your u-pick on your scheduled pick up day, feel free to come back any other day that week.

- BYO scissors for herbs and flowers.

- We provide half-pint, pint, and quart u-pick baskets for members to measure and harvest into. Please save these and reuse them as much as possible. If you have some that are still in good shape at the end of the season we'll gladly accept them back.

- There will be signs in the field directing you where to go and pick.

May 22, 2022
A Note on Storage
by Farmer Dana

May 22, 2022
U-Pick
by Farmer Dana

Oat and clover covered pathways look vibrant in the future u-pick flower patch.

U-pick crop allotment will be limited to labeled herbs in the Herb Garden until the strawberries and peas begin, probably during harvest week 2 or 3.

Some U-pick guidelines:

- Check the u-pick board in the hallway for u-pick crops and amounts before picking. Only crops listed on the board are available for u-pick.

- BYO scissors for herbs and flowers.

May 22, 2022
Pick Up Days and Times and Farm Communication
by Farmer Dana

Winter rye cover crop ready to be mowed, after playing in of course.

- Pick up days are Mondays 1-8pm, Thursdays 1-8pm, Saturdays 10am–12pm. You're assigned a permanent pick up day but you may temporarily switch to a different day or week.

- If you need to switch your pick up day and/or week temporarily, please email us by 5pm the Sunday prior to the week of the change.

- After each pick up we'll look at the sign in sheets and will contact you if your name is not checked off to see if you did miss pick up and want to reschedule.

- We sent an email earlier this week reminding you of your designated pick up day and week. Please email us if you did not receive it. It was sent to the primary account holder's email address. If you did not receive it in your inbox, check spam or another folder. It's a good idea to make sure our emails end up in a place you'll notice them since this is how we communicate farm information, events, etc.

- You can log in and view your information on your members page, including share size, pick up day, work history, and balance.

May 22, 2022
Pick Up Essentials
by Farmer Dana

Lettuce mix in the Hoop Tunnel.

- Check off your name on the sign-in sheet before collecting your share from the barn. Organized by share size and alphabetically by last name.

- Follow harvest amounts written on the chalk boards labeled with your share size (full, half, medium).

- If you need help with anything please feel free to ask a Farm Staffer in the barn for help at anytime!

- Parking is available in the large stone lot at the end of the driveway. Parking next to the barn is available for people with physical challenges and for cars with sleeping kids.

- Driveway speed limit is 10 mph! This is for farm safety, please do not exceed that speed limit or you may be chased down by farmers with pitchforks and a gentle reminder.

May 22, 2022
Workshifts this Week (5/23/22)
by Farmer Derek

Transplanting tomatoes into the 'caterpillar' tunnels.

Please consider joining us this week. With the wet and hot weather the weeds are growing like mad! We'll attempt to weed the carrots and onions.

This week's workshift schedule:

Tuesday 5/24 10am-12pm
Wednesday 5/25 10am-12pm
Wednesday 5/25 6-8pm
Friday 5/27 10am-12pm
Sunday 5/29 8-10am

Bring gloves, water, a hat, sturdy shoes, and a pad for kneeling (if necessary for you)!

We meet under the large red maple at the end of the barn by the pick up room.

Workshift Guidelines

Workshift Sign Up Instructions

March 28, 2022
Farm Staff Updates
by Farmer Dana

Many returning members will notice the absence of Pat McGowan on the farm. Pat worked with us for 5 demanding and rewarding years and we are so grateful for all he contributed to our community here. He has moved on to manage vegetable production just up the road at Stoney Lane Organic Farm and we are so very proud of and delighted for him. Though we will most certainly miss his happy face and positive energy here at Anchor Run, we're thrilled to see him grow in the sustainable agriculture realm and widen people's access to truly good food. Way to go, Pat!

Our brilliant Addie King, who pulled us through last year during the labor shortage, is also moving on to pursue a career in the environmental stewardship arena. We can't wait to find out what wonderful and necessary contributions she will make to the world. Thank you Addie!

We have a great group making up the Anchor Run staff this year and we will be introducing them in the next few newsletters. Craig and Sarah will be back for their 5th and 2nd seasons, respectively, while Gabby, Neil and Meghan will be joining us for the first time. Stay tuned to learn a little about our awesome crew.

Sarah stayed busy this winter while escaping the cold at a friend’s cut flower farm in Sonoma County, CA! The farm grows many varieties, most recently they planted and harvested spring gems such as Tulips, Ranunculus, Freesias, and Daffodils.

March 24, 2022
Workshifts to (probably) Begin late-April
by Farmer Derek

Garlic is up and feasting on sunshine!

This note is for you if you signed up for a share "with work discount". To qualify, over the course of the season, full shares complete 8 hours of work, medium shares 6, and half shares 4. Friends and family members can help. Three to five 2-hour workshifts are typically scheduled each week and are announced in newsletters or bulletins. If at the conclusion of the season you have not fulfilled the commitment you can simply pay for the balance of hours not worked to equal the regular cost of the share.

As soon as the workload eclipses our ability to keep up with it we'll begin scheduling workshifts, typically around sometime in late April. We'll announce with an e-mail.

If you want to familiarize yourself with the sign up system or work routine, please check out these useful links:

Workshift Guidelines

Workshift Sign Up Instructions

Please bring gloves, water, a hat, and sturdy shoes to work on the farm. We meet under the large red maple at the end of the barn by the pick up room.

March 24, 2022
CSA Shares Are Almost Sold Out + Balance Due Date Reminder
by Farmer Dana

Uncovering 3-week-old snow peas in the unheated hoop house after an overnight outside low of 20 degrees. Rover cover was applied sixfold to keep plants safely above freezing.

CSA shares are almost sold out for the 2022 Main Season! Follow this link to sign up for a share of the 2022 harvest before it's too late. A reminder that to complete the sign up process, you must mail or drop off payment after you select your share on our website.

If you have only submitted a $200 share deposit, balance is due 5/1/22. Log in to view your balance or e-mail us.

December 20, 2021
Reminder: Only Wednesday Pick Up this Week
by Farmer Derek

A friendly reminder that, due to the Christmas holiday falling on Saturday 12/25, there is no Saturday pick up this week, #6, Week B. Members registered for Saturday pick up are encouraged and welcome to come to pick up on Wednesday 12/22 1-7pm. If Wednesday does not work for you please let us know and we can try to come up with alternate arrangements.

December 6, 2021
Maple Syrup and Honey From Augusta Acres Returns!
by Farmer Dana

Susan and Todd Klikus of Augusta Acres Farm will be at Anchor Run CSA on Wednesday, December 15th, 2:00-6:00pm to distribute their maple syrup and honey. Preorders only again this year!
- To order, follow this link. Products, payment options, and pricing will be shown on the order form. Orders are due by end of day 12/13/21.
- Augusta Acres is located in Beach Lake, PA and is a family-run operation. They farm using only organic methods and are members of Pennsylvania Association for Sustainable Agriculture and the Pennsylvania Maple Producers Association.
- Sap from trees located strictly on the farm is boiled down in small batches on their wood fired arch to produce a maple syrup that is dark and robust. Their honey is extracted from on-farm apiaries and is an "all season", raw honey which is dark and very sweet.
- Pints are $15 (honey, maple syrup); Quarts are $25 (maple syrup only).
- New product: Bourbon barrel aged maple syrup (amazing!). $12 for 6.7oz; $20 for 12.7oz.
- Questions, contact Susan Klikus directly at susanklikus@gmail.com.
- If you can't make it to the farm during those hours and you would still like to participate in this opportunity your order will be left here in a labeled box/bag which you can pick up during another pick up day. You must prepay for this option.

November 21, 2021
Pick Up Day and Time Reminder!
by Farmer Derek

Finch and Gabe and arugula in the Hoop Tunnel.

Late Fall CSA Pick Up Schedule:

Week 2/B - Tue 11/23 1-7pm or Sat 11/27 11am-1pm (Thanksgiving week)
Week 3/A - Wed 12/1 1-7pm or Sat 12/4 11am-1pm
Week 4/B - Wed 12/8 1-7pm or Sat 12/11 11am-1pm
Week 5/A - Wed 12/15 1-7pm or Sat 12/18 11am-1pm
Week 6/B - only Wed 12/22 1-7pm (Saturday is Christmas. If you're Saturday Week B and can't make Wednesday 12/22 let us know and we'll try to accommodate.)

November 15, 2021
Pick Up Day and Time Reminder!
by Farmer Derek

A fall hike through Anchor Run Farm's fallowed fields.

Late Fall CSA Pick Up Schedule:

Week 1/A - Wed 11/17 1-7pm or Sat 11/20 11am-1pm
Week 2/B - Tue 11/23 1-7pm or Sat 11/27 11am-1pm (Thanksgiving week)
Week 3/A - Wed 12/1 1-7pm or Sat 12/4 11am-1pm
Week 4/B - Wed 12/8 1-7pm or Sat 12/11 11am-1pm
Week 5/A - Wed 12/15 1-7pm or Sat 12/18 11am-1pm
Week 6/B - only Wed 12/22 1-7pm (Saturday is Christmas. If you're Saturday Week B and can't make Wednesday 12/22 let us know and we'll try to accommodate.)

November 7, 2021
Final Work Opportunity!
by Farmer Derek

Frost all over the beautyberry.

This is the final week to work on the farm this season to satisfy the discount for your CSA share (if you signed up for a 'share with work discount that is')! We're planning to plant and mulch and possibly clean up some fence lines. The weather forecast looks perfect!

Workshift policy reminder: If you signed up for a share with work discount your share cost is reduced by $15 per worked hour (8 for Full, 6 for Medium, 4 for Half). If you're unable to satisfy the work requirement for the discount please remit a check to cover the share cost.

This week's workshift schedule:

Tuesday 11/9 10am-12pm
Tuesday 11/9 1-3pm
Wednesday 10/10 10am-12pm
Wednesday 10/11 1-3pm

Please bring gloves, water, a hat, and sturdy shoes! We meet under the large red maple at the end of the barn by the pick up room.

Workshift Guidelines. Workshift Sign Up Instructions.

November 7, 2021
Last week to sign up for Late Fall CSA!
by Farmer Dana

If you're interested in continuing your weekly or biweekly collection of local organic farm fresh produce through the holidays, now is the time to sign up for the Late Fall CSA, which begins the week of 11/15. To join us, sign up here.

October 31, 2021
Fall Cabbage
By Linda Dansbury

View from the top of Field 1.

Cabbage should be a part of the share either this week or next. As you know, it stores really well, so you can save it for a few weeks - as with other greens, make sure the head isn't sitting in a puddle of water in the storage bag.

Looking for something new to do with cabbage? Try sauteing it in a pan with butter and olive oil. Slice it very thin as you would for cole slaw. Heat butter and olive oil in a large pan. If you want you can add onions or leeks and/or thyme to the pan along with the cabbage. Saute over medium heat, turning every so often until slightly browned. Add salt and pepper and enjoy. The reaction that happens in the pan actually sweetens the cabbage, The bite will be gone and you are left with a delicious side dish.

Combine the cabbage with some of the other fall veggies for delicious slaws - veggies that are great to use include kohlrabi, turnips, radishes and bok choy.

October 31, 2021
Workshift Hiatus
by Farmer Derek

Underwater garter snake in farm creek after a rain.

As of now we have not scheduled any workshifts for this week. The main task we will need help with is garlic planting and mulching and we'd like the ground to dry out before we can accomplish those tasks. We'll send out an e-mail when we schedule this.

October 24, 2021
Workshifts This Week (10/25/21)
by Farmer Derek

Red Admiral butterfly emerging from its cocoon.

Work opportunities will only be available for a few more weeks.

This week's workshift schedule:

Wednesday 10/27 10am-12pm
Wednesday 10/27 6-8pm
Friday 10/29 10am-12pm
Sunday 10/31 8-10am

Please bring gloves, water, a hat, and sturdy shoes! We meet under the large red maple at the end of the barn by the pick up room.

Workshift Guidelines. Workshift Sign Up Instructions.

October 24, 2021
Epic Bok Choy!
By Linda Dansbury

Prolific fall field greens.

Wow! That's what I thought when I saw the bok choy in the pick up room. It is a mild veggie that can be eaten raw - the stalks are tasty when dipped in hummus or other dip, or added to salads. It is great stir fried, happy with other veggies, or used as the main vegetable component. I love it in stir fries because you get 2 veggies in one - the leaves give a soft texture while the stalks maintain a nice crunch in the final dish. Believe it or not, it is also great roasted. Try recipes from this site, including Crunchy Bok Choy Slaw, Salmon with Bok Choy and Shitake Mushrooms (use the method and incorporate what you want/have), and Spicy Roasted Bok Choy.

October 17, 2021
Workshifts This Week (10/18/21)
by Farmer Derek

Saying 'goodbye' and 'thank you' to this praying mantis before it departs for the next phase soon.

Legit wonderful fall weather is here! Work opportunities will only be available for a few more weeks.

This week's workshift schedule:

Tuesday 10/19 10am-12pm
Wednesday 10/20 10am-12pm
Friday 10/22 10am-12pm
Sunday 10/24 8-10am

Please bring gloves, water, a hat, and sturdy shoes! We meet under the large red maple at the end of the barn by the pick up room.

Workshift Guidelines. Workshift Sign Up Instructions.

October 17, 2021
Colors of Fall
By Linda Dansbury

Sunday hike at Thomas F. Breden Preserve at Milford Bluffs, NJ.

As I write this, it seems fall has finally arrived to stay. I love the change of seasons and am enjoying my big, warm sweatshirt this morning. We are not receiving anything truly new or unusual this week, but I do have a few tidbits to share:

Peppers - Over the years I have marveled at the fact that even though peppers are a summer crop and flourish in hot weather, it is not until the fall that they show their true "colors". Peppers are beautiful as they fully ripen into bright shades of yellow, orange and red - and most importantly, the flavors are so, so sweet this time of year. I grow my own and have a bounty along with our farm share. Did you know peppers freeze really well? I have found the best way is to cut them into quarters lengthwise, remove the seeds and lay flat on a cookie sheet to freeze. Once frozen, place in a freezer bag or other airtight container. To use later, I find it easiest to chop them while they are still partially frozen. Add them to soups, chili or salsas. I also freeze hot peppers, but for them I just place in a bag in the freezer and remove as needed all winter long.

Fennel - I like this versatile veggie in the fall/winter months because my favorite way to prepare it is to braise it until meltingly tender. Brown slightly in a skillet in a bit of olive oil and/or butter. If you want, add minced onion, shallot or thinly sliced leek. Add wine and water to cover and a bay leaf. Simmer gently until most of the liquid is evaporated and the fennel is tender, about 20 minutes. Serve with a nice piece of fish such as salmon or halibut, or with lamb. I also love to add fennel to the pot when I cook lentils. The method is similar - I add fennel and some type of onion and minced carrots. Brown a bit then add lentils and water or broth and a bay leaf. When the lentils are tender, the veggies will be as well.

Cauliflower - our veggies are all organic, and although this healthy environment of the farm for the most part keeps insects to a minimum, check the cauliflower for cabbage worms when you get it home - they cause the quality of the veggie to degrade quickly.

All of the veggies above are delicious roasted - it is so fun and delicious to mix the beautiful colors together: peppers, cauliflower, leeks, potatoes/sweet potatoes, radishes, beets, kohlrabi, etc - the combinations are almost limitless. Make sure the pieces are cut about the same size so they are finished at the same time - I sometimes add the peppers and leeks a little later than the other veggies so they don't char too much.

October 17, 2021
2022 Main Season Registration Open!
by Farmer Dana

Strawberries freshly mowed and gathering sunlight and strengthening roots for a good fruit crop next summer.

Registration is now open for 2022 Main Season CSA! For the first time since 2008 we are modestly increasing our share cost. Share prices will rise an average of $2.50/week. However (!) prices will not officially increase until 1/1/22 so if you register and pay in full by 12/31/21 you will benefit from last season's rates.

Follow this link to join

October 10, 2021
Workshifts This Week (10/11/21)
by Farmer Derek

Cover crop frolic.

Looks like a nice weather week!

This week's workshift schedule:

Tuesday 10/12 10am-12pm
Wednesday 10/13 10am-12pm
Friday 10/15 10am-12pm
Sunday 10/17 8-10am

Please bring gloves, water, a hat, and sturdy shoes! We meet under the large red maple at the end of the barn by the pick up room.

Workshift Guidelines. Workshift Sign Up Instructions.

October 10, 2021
The Roots are back!
By Linda Dansbury

I find it so interesting that we tend to end the season much the same way we started: a large variety of greens plus salad turnips, radishes, kohlrabi and beets. Here is a bit of info for each in case you missed it in the spring.

Turnips - these beautiful little white orbs are one of my favorites - and the tops are also very edible. Slice them into salads, eat out of hand alone or dipped into hummus, or just salt them a little. Or cook them on the stove top in a little oil until browned and a bit tender - drizzle with soy sauce and/or sesame oil and eat with almost anything. If you are not going to use them within a couple of days, cut the greens off and store separately. The greens can be added to soups and stews, or at the end of sauteing the turnip, add greens to the pan to wilt them a bit.

Kohlrabi - again, these are great eaten raw, sliced into salads, or eaten as a snack simply salted or dipped into hummus. They store for a long time, but the longer they are in the fridge, the stronger the "cabbagey" taste gets, so then you may prefer them roasted, incorporated into a slaw, or try the Kohlrabi Slaw recipe on this site.

Beets - this time of year, we receive what I like to call storage beets, because the greens are removed and they are in the cooler for a bit. I like to roast them to bring their sweetness back. I think I will also make the Chocolate Beet Cake soon - guests won't know that this rick cake is full of healthy beets! I also like the Quick Roasted Beet Slices.

Enjoy the bountiful fall harvests!

October 3, 2021
The sweets are In!
By Linda Dansbury

Sweet Potato Mountain with a 6' summit.

It must be fall if the sweet potatoes have been harvested! They are so delicious and so, so good for us! The skin is very delicate and tears easily, so when we receive them, they will not be washed.

The best way to store your sweet potatoes is in a cool, dry, and dark area, like your basement, pantry or the back corner on your kitchen countertop. Keep them in a bowl or basket so that they are self-contained. When ready to use, wash and scrub their skin before you cook them. Don’t store sweet potatoes in the refrigerator, as the cold air can activate their sugars and starches, causing them to spoil faster. Store them away from a heat source, too. And while you shouldn’t put sweet potatoes in the refrigerator, you can, surprisingly, freeze sweet potatoes. Frozen sweet potatoes may be stored for up to 12 months. You must start with cooked sweet potatoes, which should be peeled and boiled. Once a fork can easily pierce their flesh, slice or mash the cooked sweet potatoes and top them off with a small amount of freshly squeezed lemon juice, which will preserve their vibrant orange color. Place the potatoes in the freezer in plastic bags and lay them flat.

There are many ways to enjoy your sweets - I like them best simply baked or roasted with other fall/winter veggies including onions/leeks, potatoes, beets, etc. You can also try Oven Fried Sweet Potatoes or Sweet Potatoes, Apples and Braising Greens among many other delicious recipe ideas!

October 3, 2021
Workshifts This Week (10/4/21)
by Farmer Derek

Finch posing in the fall cover crop mix of oats and buckwheat.

We could use some help at workshifts again this week! If the weather's bad outside we'll process garlic inside. Please consider joining us soon!

This week's workshift schedule:

Tuesday 10/5 10am-12pm
Wednesday 10/6 10am-12pm
Friday 10/8 10am-12pm
Sunday 10/10 8-10am

Please bring gloves, water, a hat, and sturdy shoes! We meet under the large red maple at the end of the barn by the pick up room.

Workshift Guidelines. Workshift Sign Up Instructions.

September 26, 2021
Workshifts This Week (9/27/21)
by Farmer Derek

Close up of young oat and buckwheat cover crop mix.

We could use some help at workshifts again this week! If the weather's bad outside we'll process garlic inside. Please consider joining us soon!

This week's workshift schedule:

Tuesday 9/28 10am-12pm
Wednesday 9/29 10am-12pm
Friday 10/1 10am-12pm
Sunday 10/3 8-10am

Please bring gloves, water, a hat, and sturdy shoes! We meet under the large red maple at the end of the barn by the pick up room.

Workshift Guidelines. Workshift Sign Up Instructions.

September 26, 2021
Wild For Salmon Buying Club
by Farmer Dana

Wild For Salmon - Bloomsburg, PA based fisherfolk who venture to Alaska every summer to participate in the sustainable managed sockeye salmon run in Bristol Bay - are returning to Anchor Run Farm for a buying club drop off on October 7th. To participate and for more information, please follow this link.

September 26, 2021
Reminder to Sign Up for Late Fall CSA!
by Farmer Dana

Curly kale for a Late Fall harvest in position 1 of the movable high tunnel. Currently the tunnel protects the heirloom tomatoes and will be moved when they're finished.

We're currently in Week #20 of 26 weeks of Main Season CSA. Sign up here to join us for the 6-week Late Fall CSA season that runs mid-November to end-December and begins immediately following the conclusion of the Main Season.

September 19, 2021
Workshifts This Week (9/20/21)
by Farmer Derek

Harbinger of autumn, aster and goldenrod in full bloom.

We could use some help at workshifts again this week! If the weather's bad outside we'll process garlic inside. Please consider joining us soon!

This week's workshift schedule:

Tuesday 9/21 10am-12pm
Wednesday 9/22 10am-12pm
Friday 9/24 10am-12pm
Sunday 9/26 8-10am

Please bring gloves, water, a hat, and sturdy shoes! We meet under the large red maple at the end of the barn by the pick up room.

Workshift Guidelines. Workshift Sign Up Instructions.

September 12, 2021
Slowly Transitioning
By Linda Dansbury

Farm dog Finch in the Hoop House with many rounds of transplants.

The crops continue to show that fall is approaching, even though summer weather is returning this week. We have a few more new veggies to enjoy this week:

Butternut squash - as with the edible pumpkins we received prior, these are very high in nutrients, especially carotenoids, which are powerful antioxidants. They store well in a cool location - up to 3-4 months, but should be checked frequently for spots that are turning bad. They cook up beautifully - typically, I cut in half and scoop out the seeds (clean them up and roast with a little oil and salt and they are a delicious snack, so you actually get 2 meals in 1!), then bake cut side down in a pan in which I have added a bit of water. When tender, the flesh will easily peel away from the skin and you can proceed with recipes, including Roasted Chicken with Butternut Squash, Potatoes and Leeks and Roasted Squash and Kale Salad with Lemony Tahini Dressing.

Leeks - are another harbinger of Autumn and bring a subtle onion flavor to soups, stews and even by themselves. They store fairly well in a plastic bag with a few holes in the fridge- make sure there is not a lot of moisture or they will start to rot faster. I like the farm leeks because they are far easier to clean than those you get at grocery stores. Enjoy your leeks in such dishes as Braised Salmon with Leeks, Baked Risotto with Kale, Leeks and Mushrooms and Leek-Tomato Quinoa.

Green Tomatoes - we get this treat as the farm shuts down tomato beds. Instead of plowing them under, they distribute to us as an additional fun crop. You can just leave these on your counter for up to about 10 days. Some may start to ripen and as with other crops, keep your eye on them for patches that are starting to go bad. Make a Green Tomato Relish or the classic southern dish in Sauteed Shrimp in Remoulade Sauce over Fried Green Tomatoes.

September 12, 2021
Workshifts This Week (9/13/21)
by Farmer Derek

Farmers Pat and Addie still smiling after 8 hours of winter squash and pumpkin hauling. (photo credit Sarah)

We could use some help at workshifts again this week! If the weather's bad outside we'll process garlic inside. Please consider joining us soon!

This week's workshift schedule:

Tuesday 9/14 10am-12pm
Wednesday 9/15 10am-12pm
Friday 9/17 10am-12pm
Sunday 9/19 8-10am

Please bring gloves, water, a hat, and sturdy shoes! We meet under the large red maple at the end of the barn by the pick up room.

Workshift Guidelines. Workshift Sign Up Instructions.

September 5, 2021
Workshifts This Week (9/6/21)
by Farmer Derek

Might not be able to reach the pedals (photo credit Sarah).

We could use some help at workshifts again this week! If the weather's bad outside we'll process garlic inside. Please consider joining us soon!

This week's workshift schedule:

Tuesday 9/7 10am-12pm
Wednesday 9/8 10am-12pm
Friday 9/10 10am-12pm
Sunday 9/12 8-10am

Please bring gloves, water, a hat, and sturdy shoes! We meet under the large red maple at the end of the barn by the pick up room.

Workshift Guidelines. Workshift Sign Up Instructions.

August 29, 2021
Workshifts This Week (8/30/21)
by Farmer Derek

Super worker.

We could use some help at workshifts this week! If the weather's bad outside we'll process garlic inside. Please consider joining us soon! Plenty of pledged hours still need to be worked and we're in summer's final weed push.

This week's workshift schedule:

Tuesday 8/31 10am-12pm
Wednesday 9/1 10am-12pm
Friday 9/3 10am-12pm
Sunday 9/5 8-10am

Please bring gloves, water, a hat, and sturdy shoes! We meet under the large red maple at the end of the barn by the pick up room.

Workshift Guidelines. Workshift Sign Up Instructions.

August 29, 2021
Leaning Toward Fall
By Linda Dansbury

Harvesting pumpkins on Sunday.

This week's crop look in the pick-up room will be very different. Summer crops are starting to wane and fall greens are making a welcome return. Here are a few notes on some of the new items we are starting to receive.

Potatoes - I know, everyone knows about potatoes, but do you know how to store them? If the crop is a good one, we will receive potatoes every week so you may need a longish term storage plan. They like to be stored in very chilly environments, away from onions. Think about the coolest location in your house - basement if you have one is likely the best. Give them space between them - a large box with newspaper is good for storing. They also need to be in the dark or they will quickly turn green and that green is inedible. Check them regularly for bruising or bad spots - rotting potatoes smell awful and you don't want them to spoil other potatoes.

Pie Pumpkins - these are cute little gems in the winter squash family. As such, they store well in a cool, well ventilated spot. If you plan to use them within a week or two, your kitchen counter is fine. As with potatoes, check on them periodically for spots starting to turn bad. Check out this site for many recipes for winter squash, including Southwestern Stuffed Acorn Squash and Roasted Butternut Squash with Kale and Lemony Tahini Dressing for a couple that are not "wintery". Farmer Derek does not recommend storing these; instead eat soon. "We bypassed curing in the greenhouse and trimmed the stems short for harvest and packing."

Kale, Chard - both of these are great when mixed in with late summer veggie "stews" and soups and a great when incorporated into grilled veggie salads. If you make stuffed peppers or squash, chop some greens and add to the mix - the greens add to the nutrition and beauty of the dish. Remember to store your greens reasonably dry - I like to use large plastic containers lined in a dish towel or paper towels.

Arugula - same as the kale and chard in terms of storage. I love to add arugula to "lettuce" salads for a peppery bite. Also, one of my favorite, and simplest salads is arugula, cherry tomatoes, lemon juice, olive oil, salt, pepper all mixed up and topped with shaved parmesan cheese - yum!

August 22, 2021
Workshifts This Week (8/23/21)
by Farmer Derek

Farmer Sarah cultivates baby fall carrots on a wet morning.

This week's workshift schedule:

Tuesday 8/24 8-10am
Wednesday 8/25 8-10am
Friday 8/27 9-11am
Sunday 8/29 8-10am

Please bring gloves, water, a hat, and sturdy shoes! We meet under the large red maple at the end of the barn by the pick up room.

Workshift Guidelines. Workshift Sign Up Instructions.

August 15, 2021
Even More New Veggies!
By Linda Dansbury

Two new veggies will be available in the U Pick field: edamame and husk/ground cherries.

Edamame - aka soybeans tend to be easy and fun to pick because there are so many on a single plant. Look for the largest and filled out beans towards the lower part of the plant. Much has been written about the health benefits of soybeans - excellent source of protein, iron, calcium, vitamin K and antioxidants. They are also delicious and store well while still raw. Place them in fridge in a plastic container for up to 10 days for best quality. To enjoy, they must be cooked. Boil in heavily salted water and begin testing for doneness at 9 minutes. Use a larger pot than you think necessary because they boil over easily. There are a lot of recipes on this site - from Soybean "Hummus", Edamame Burger, Edamame and Carrot Salad with Rice Vinegar and more! Try them all and eat some simply boiled with either a nice sea salt or sprinkled with herbs.

Husk or Ground Cherries - another member of the nightshade family, these look like mini tomatoes or tomatillos. They are high in antioxidants and vitamins and can be stored for literally months on your kitchen counter. Do not remove the husk before you are ready to use them. To harvest, simply look on the ground under the plants. The husks on ripe cherries are dried out and even brown. To enjoy, they are a delicious tropical tasting snack, or check out this site for uses - my favorite is the Fresh Ground Cherry Salsa.

A farmer's note on the husk cherries: For a reason we haven't determined yet, husk cherries have begun to perform poorly on the farm, starting a year or two ago. While similar in growth habit and a cousin to tomatillos, which have been robust, husk cherry plants' vigor has been lacking of late. There will be some fruit available but not an abundance. We'll try something different next year.

August 15, 2021
Workshifts This Week (8/16/21)
by Farmer Derek

Round 1 of Sunday afternoon cantaloupe haul (approximately 300 in this load).

This week's workshift schedule:

Friday 8/20 9-11am
Sunday 8/22 8-10am

Please bring gloves, water, a hat, and sturdy shoes! We meet under the large red maple at the end of the barn by the pick up room.

Workshift Guidelines. Workshift Sign Up Instructions.

August 15, 2021
Used Grocery Bags Needed in Pick Up Room
by Farmer Dana

We've miraculously made our way through the mountain of donated grocery bags that we started the season with. If you have extra used grocery bags you plan to recycle back at the grocery store, consider bringing them to the farm instead!

This is also a good time to remind members to BYOB (bring your own bags/baskets) if you don't already. I've finally developed a good habit of bringing my collection of canvas bags when out shopping - super satisfying. There are many reasons to engage in this habit, one of which is reducing plastic waste. Over the weekend one of our new member families pointed out that their household plastic waste has decreased by HALF since they started getting veggies from Anchor Run Farm instead of the grocery store. This is amazing! Our food community is awesome!

August 8, 2021
Workshifts This Week (8/9/21)
by Farmer Derek

Transplanting swiss chard last week.

This week's light workshift schedule:

Sunday 8/15 8-10am

Please bring gloves, water, a hat, and sturdy shoes! We meet under the large red maple at the end of the barn by the pick up room.

Workshift Guidelines. Workshift Sign Up Instructions.

August 1, 2021
Another Interesting Veggie
By Linda Dansbury

A nice surprise was in the pick up room this week - okra (low yield for now but should increase). Biologically, okra is a fruit, but we use it as a vegetable. Okra is an excellent source of vitamins C and K1. Vitamin C is a water-soluble nutrient that contributes to your overall immune function, while vitamin K1 is a fat-soluble vitamin that’s known for its role in blood clotting. Additionally, okra is low in calories and carbs and contains some protein and fiber. Many fruits and vegetables lack protein, which makes okra somewhat unique. Okra is well known in African cooking and is gaining popularity as it is more widely available at farms and farmers markets. Okra does not store for long - consume it within a week of receiving.

Okra can be grilled, roasted, sauteed or stewed. We have several delicious recipes on this site, including Okra and Green Beans, Easy Indian-Style Stewed Okra, and more. Check it out and enjoy this delicious veggie.

A note on the fresh onions we are receiving. Like with the fresh garlic, these cannot be stored at room temperature, unless you are using them quickly. Store loosely wrapped in plastic until you use them up!

August 1, 2021
Workshifts This Week (8/2/21)
by Farmer Derek

Checking on the potato status a week ago - Good and Ready to Retrieve! Will use a tractor pulled potato digger to sift through the soil and deposit most of the potatoes on the surface which will need to be hand collected.

Best weather of the summer is here! Join us on the farm to (probably) harvest potatoes. Kid friendly! And a big thanks to everyone that helped out last week!

This week's workshift schedule:

Tuesday 8/3 9-11am
Wednesday 8/4 9-11am
Wednesday 8/4 6-8pm
Friday 8/6 9-11am
Sunday 8/8 8-10am

Please bring gloves, water, a hat, and sturdy shoes! We meet under the large red maple at the end of the barn by the pick up room.

Workshift Guidelines. Workshift Sign Up Instructions.

July 25, 2021
Workshifts This Week (7/26/21) - Please Help, Why Not?
by Farmer Derek

This Eastern Gartersnake recommendsss you come to the farm this week for a workshift while the workload is at its peak!

Looks like another nice week is in store for the area! Tasks should include pulling weeds from the sweet potato patch as well as harvesting onions and/or regular potatoes.

This week's workshift schedule:

Tuesday 7/27 8-10am
Wednesday 7/28 8-10am
Wednesday 7/28 6-8pm
Thursday 7/29 6-8pm
Friday 7/30 10am-12pm
Sunday 8/1 8-10am

Please bring gloves, water, a hat, and sturdy shoes! We meet under the large red maple at the end of the barn by the pick up room.

Workshift Guidelines. Workshift Sign Up Instructions.

July 25, 2021
Summer's Bounty
By Linda Dansbury

Tomatillos are ripe when they're bursting through their husks.

We are getting to the peak of the summer harvest season, and there may be a couple of the newer crops you are not that familiar with.

Tomatillos - they look like small green tomatoes and are in fact in the same family as tomatoes. The best way to harvest them is to look for fruits that have husks that are filled out by the fruit and are yellowed or brown and a bit dried. A lot of times, perfect tomatillos are laying on the ground. Tomatillos are high in vitamins and minerals and they store well in the fridge. They can be chopped up and added to salads, made into salsas that are raw or cooked, and used in soups and stews. Check out this site for many ways to use them!

Fresh Garlic - we have been receiving this crop for a couple of weeks now, so just a quick note that unless you will be using it up quickly, it is best stored in the fridge. Use it as you would any cured/dried garlic.

Dandelion greens - this is one of the bitter greens that does well in summer heat, so it is a staple at the farm, especially when other greens are not at their best in the hot, dry summer days. The variety at the farm is not nearly as bitter as others I have had, so try it. A couple really nice recipes on this site are the Dandelion Salad with Warm Hazelnut Dressing and Garlic Braised Dandelion with White Bean Puree. Or, do what a lot of us do with greens - make pesto with the added nuts and/or cheese you use, helps calm down the bitterness.

Hot peppers - just a note that I like to share: if you get more hot peppers than you can use, place them in the freezer for use throughout the winter. I love pulling them out and adding them to chili, salsa, Mexican and Southeast Asian dishes, etc.

July 18, 2021
Workshifts This Week (7/19/21)
by Farmer Derek

Harvesting carrots on a very hot day last week.

Looks like it'll be a beautiful, "cool", and less humid week for working on the farm! Tasks should include pulling weeds from and saving the sweet potato patch from weed dominance as well as some possible harvesting of other crops.

This week's workshift schedule:

Tuesday 7/20 10am-12pm
Wednesday 7/21 10am-12pm
Friday 7/23 10am-12pm
Sunday 7/25 8-10am

Please bring gloves, water, a hat, and sturdy shoes! We meet under the large red maple at the end of the barn by the pick up room.

Workshift Guidelines. Workshift Sign Up Instructions.

July 11, 2021
Workshifts This Week (7/12/21)
by Farmer Derek

Farmers Sarah and Pat hanging garlic to cure during Sunday's workshift.

Due to the weather forecast, this is a difficult week to plan for. We still need to harvest 5 of 8 carrot beds as well as beets, and also process garlic in the barn. If the weather is decent and the soil isn't too wet we'll focus on the carrots. If it's hot or wet we'll probably process garlic.

This week's workshift schedule:

Tuesday 7/13 10am-12pm (s/b carrot harvesting - kid friendly)
Wednesday 7/14 8-10am (s/b carrot harvesting - kid friendly)
Wednesday 7/14 6-8pm (s/b ?? depends on weather; if wet or hot may process garlic in barn)
Friday 7/16 8-10am (s/b carrot harvesting - kid friendly)
Sunday 7/18 8-10am (s/b ??)

Please bring gloves, water, a hat, and sturdy shoes! We meet under the large red maple at the end of the barn by the pick up room.

Workshift Guidelines. Workshift Sign Up Instructions.

Perennial CSA member and weeknight and weekend workshift leader Jeff after Sunday's garlic harvest workshift (and farm dog Finch).

July 4, 2021
Workshifts This Week (7/5/21)
by Farmer Derek

Garlic gnome has determined that the garlic bulbs are ready to be pulled and hung in the barn to cure.

This week's workshift schedule:

Tuesday 7/6 8-10am (s/b carrot harvesting - kid friendly)
Wednesday 7/7 8-10am (s/b carrot harvesting - kid friendly)
Friday 7/9 10am-12pm (s/b carrot harvesting - kid friendly)
Sunday 7/11 8-10am & 10am-12pm (hopefully The Great Garlic Harvest, TBD mid-week)

Please bring gloves, water, a hat, and sturdy shoes! We meet under the large red maple at the end of the barn by the pick up room.

Workshift Guidelines. Workshift Sign Up Instructions.

June 27, 2021
Workshifts This Week (6/28/21)
by Farmer Derek

Planning to harvest carrots the week of July 5. Family/kid/everyone friendly workshifts!

This week's workshift schedule:

Friday 7/2 10am-12pm
Sunday 7/4 8-10am

Please bring gloves, water, a hat, and sturdy shoes!

We meet under the large red maple at the end of the barn by the pick up room.

Workshift Guidelines. Workshift Sign Up Instructions.

June 27, 2021
Introducing Farm Staff: Pat McGowan
by Farmer Dana

Pat McGowan has the distinguished position of being the most veteran member of the our crew, having farmed here since 2017! He is involved in every aspect of production both in the greenhouse and in the field.

Pat grew up in Churchville and has been a part of the farm’s community since childhood, as his family has been members for many years. Pat has always had a love for nature and outdoor activities. His interests eventually led him to gain growing experience at Easterly Link Landscapes. While landscaping, he also developed skills as a stone mason, which he puts to work around the farm as well. He is concurrently pursuing a degree in Landscape Architecture from Temple University.

Pat currently lives at the farm and looks forward to continuing to learn about sustainable agriculture.

June 27, 2021
Explosion of Veggies!
By Linda Dansbury

Blackberries transplanted earlier this spring are growing strong. Aisles are managed with white clover established in the walkways last year for the u-pick flower patch. Good for the soil and the pollinators.

This week brings us so many new veggies - a couple notes on each are below:

Cabbage - everyone knows cabbage; it is a member of the same family that brings us kale, broccoli, turnips and many other veggies so is very nutritious. It is obviously used in cole slaws - a good use for the current heat wave. Mix the cabbage for your cole slaw with chard, kale, scallions and even garlic scapes. Cabbage is also delicious as a stir fry component. As with lettuce, cabbage does not like to sit it water, so if when you bring it home it is wet, place a towel in the bottom of whatever container you store it in. We have lots of recipes for cabbage on this site, some slanted to the veggies we are receiving now.

Fennel - is a very versatile veggie - delicious raw, roasted, braised and even grilled. It stores quite well in plastic in the fridge. Two ways of enjoying it for me is slow cooked with lentils (and then place a nice piece of grilled or roasted fish on top), or in the perfect summer dish Shaved Fennel and Parmesan Salad. There are a lot of summer friendly fennel recipes on this site.

Celery - you all know about celery, but this fresh, organically raised celery will not store as well as the product you get at the grocery store, so enjoy it within the week you receive it - perhaps with the Fennel and White Bean Dip! Don't throw the leaves away: add them to salads, or put in the plastic bag in the freezer with your other soup greens.

Cucumbers and zucchini - everyone has their favorite ways of enjoying the two of these. As I say with so many of the farm veggies, since they are just washed and still wet when we get them, make sure your dry them before placing in fridge - they will start to get bad spots fairly quickly if they sit in water.

June 27, 2021
'Now What!?' Free Workshop 7/10 and 7/11
By Gia Yaccarino

'Now What!?' free workshop for members who would like to connect with other members and learn how to best use their CSA shares. Hope to see you there!

Hosted by longtime member Gia Yaccarino on Saturday, July 10th at 12 pm, and Sunday, July 11th at 12 pm.

Please sign up on the website here if you are planning to attend!

Maybe you are a new member, maybe you’ve been a member for a while. Either way – this workshop is for you!

Let us help you make the most of your farm share!

Being a member of a CSA opens the door to so many topics! At this workshop we will talk about:
- Resources: books, websites, Anchor Run CSA website (Recipes and Veggies 202 – it has pictures)
- How to keep your veggies as fresh as possible once they are in your refrigerator.
- The pros and cons of different preservation techniques (freezing, fermenting, canning, dehydrating).
- “Tools of the trade”, which I find invaluable.
- Before you compost: radish greens are edible!
- Composting, composting at the farm; what and what not to include in a compost pile, vermicomposting.
- Solar Cooking

June 20, 2021
Workshifts This Week (6/21/21)
by Farmer Derek

Set aside pollinator habitat? Nope, just spent early spring crops like cilantro and dill as well as volunteer buckwheat cover crop flowering and providing food for the insects.

This week's workshift schedule:

Wednesday 6/23 10am-12pm
Wednesday 6/23 6-8pm
Friday 6/25 10am-12pm

Please bring gloves, water, a hat, and sturdy shoes!

We meet under the large red maple at the end of the barn by the pick up room.

Workshift Guidelines. Workshift Sign Up Instructions.

June 20, 2021
Introducing Farm Staff: Craig Oppenheimer
by Farmer Dana

We are fortunate to have had Craig on the Anchor Run Farm Staff since the 2018 season! Previously Craig was an intern for a full harvest season at Pennypack Farm & Education Center in Ambler, PA.

Craig brings a unique skill set and diverse background to the Anchor Run Farm crew. In addition to his previous exposure to organic farming as member of Pennypack's seasonal crew, Craig holds two degrees and has spent several years working in the corporate sector.

In an effort to seek a more natural, healthier, and more sustainable way to live, work, and consume, Craig began exploring organic farming in general and Community Supported Agriculture in particular. Always being a life-long learner and a kinetic, hand-on-approach individual, Craig quickly became intrigued by the ideas of organic farming and the potential for a saner work-life balance. A hiatus from his work in the corporate world soon followed and Craig has not looked back since. Craig especially is looking forward to expanding upon his existing base of knowledge while also working side by side with an awesome, knowledgeable, and deeply committed close-knit group of farmers.

In his spare time, Craig is an avid runner, hiker, and long-distance backpacker, and is always on the lookout for a new set of hiking trails, mountain ranges, or untapped wilderness areas to tackle. Come winter, Craig is often set to embark on another "voyage" with his beloved van "Edna" to warmer, sunnier climates and is (slowly) seeking to consummate his life-long love of travel and exploration, one country at a time!

June 13, 2021
Workshifts This Week (6/14/21)
by Farmer Derek

Cultivating cilantro and dill in the herb garden a few weeks ago before the soil became perpetually wet.

This week's workshift schedule:

Tuesday 6/15 10am-12pm
Wednesday 6/16 10am-12pm
Sunday 6/20 8-10am

Please bring gloves, water, a hat, and sturdy shoes!

We meet under the large red maple at the end of the barn by the pick up room. Workshift Guidelines. Workshift Sign Up Instructions.

June 13, 2021
New Veggies - Scapes, Scallions, and Beets
By Linda Dansbury

The more than ample rainfall gives us a chance to view the fruiting bodies of some of the amazing fungi around the farm (not included in shares this week)!

New crops this week are garlic scapes, beets, scallions and a few zucchini.

Garlic scapes - These are the flower stalk and bud of the garlic plant. They must be removed or the garlic bulb/cloves will not develop because all of the plant's energy will go toward flowering and reproduction. It turns out they are a mild tasting garlic and are quite delicious! Use them as you would garlic, except if you are putting them in a cooked dish, add the chopped scapes at the end of cooking or the taste will disappear. We have a few recipes featuring garlic scapes on this site, including Garlic Scape Pesto and Garlic Scapes and White Bean Dip - both are delicious! Scapes store well in the fridge in plastic, lasting for at least 2 weeks or more.

Beets - A crop that is 2 crops in 1! When you get home, cut the tops off and store separately from the roots. They will store better and won't drain nutrients from the roots. The greens will stay fresh for a week or so, and the beets for several weeks, but they are at their sweetest when used within about 10 days of receiving. Beets are a very versatile veggie, being equally comfortable being roasted, boiled, shredded and eaten raw in salads, and even baked into Chocolate Beet Cake - one of the moistest, delicious cakes you will ever have! I love making beet salad. I typically roast the beets until tender, peel and slice or cut into chunks. Dress with your favorite vinaigrette. I really enjoy beets with a Dijon tarragon vinaigrette. I mix the beets with the dressing and allow to sit to absorb the flavors. I make a bed of greens that are lightly dressed as well. Place the beets on the top of the greens, and top with some feta or goat cheese. If you want, adding some candied pecans or honey cashews is also delicious! As for the greens, add to stews, saute with other greens, blanch and freeze for later, or enjoy as part of one of my favorites - Roasted Beets and Beet Green Risotto - check out this site for many more great beet recipes.

Scallions - I think everyone knows how to use their scallions, but here is something you may not have thought of before: instead of throwing the roots into the trash or compost bin, place them in your freezer with other trimmings and discards to make veggie stock later. The best way to store scallions is to place in a jar with about an inch of water. What I see on the internet is to cover with an open plastic bag in the fridge - change water every few days. I have found I don't need to put the jar in the fridge. If the house got really warm or they aren't used quickly, then the fridge is a good idea.

June 13, 2021
Introducing Farm Staff: Sarah Gosselin
by Farmer Dana

Sarah is a new member of the crew at Anchor Run and to the world of farming! She is a Bucks County native who spent about 10 years throughout California, eventually making her way back to Yardley in 2020. While out west, she graduated college and discovered her love of the food and beverage industry. Through working alongside seasonally-minded chefs and for local farmer’s markets, she was immersed in the bounty of Bay Area farms.

From the goal of a harmonious relationship with nature to the need for conscious consumption, the community surrounding sustainable agriculture is extremely important to Sarah. A desire to work within the world of food justice, ecology, and local food systems led her to seek out a farming position. She has always admired the incredibly hard work of all farmers and feels grateful to be learning from the veterans at Anchor Run CSA.

June 6, 2021
Workshifts This Week (6/6/21)
by Farmer Derek

Newly transplanted leeks, twilight, mud, kids, dog.

This week's workshift schedule:

Tuesday 6/8 10am-12pm
Wednesday 6/9 10am-12pm
Sunday 6/13 8-10am

Please bring gloves, water, a hat, and sturdy shoes!

We meet under the large red maple at the end of the barn by the pick up room. Workshift Guidelines. Workshift Sign Up Instructions.

June 6, 2021
Dreaming of a Used Push Mower
by Farmer Derek

We're in need of a small push mower for field aisle maintenance. If you have one laying around that you don't use anymore please let us know!

May 30, 2021
New Veggies Coming
By Linda Dansbury

Radicchio, loved or misunderstood, we appreciate you!

This time of year, we are presented with new veggies almost every week - in the coming week or two, we will receive the following delicious veggies:

Kohlrabi - A member of the same family that gives us broccoli, cauliflower, kale, cabbage and more; therefore it is very nutritious, while being low in calories. Both the leaves and funny looking bulb are edible - I typically cut the leaves off and put into the freezer for use in soups - they tend to be a bit more tough than some of the other leaves. However, you can saute them with other greens - just add them to the pan a bit earlier than tender leaves. Kohlrabi bulbs store really well in plastic in the fridge - staying delicious for weeks! Peel these funny bulbs (although I have seen Derek eat them skin and all!) and then slice and eat raw as part of a crudite platter, added for crunch to salads, julienned or shredded for use in cole slaw; cut into chunks, tossed with olive oil and salt and roasted in a 375 degree oven until brown and tender for about 30 minutes depending on the size of the chunks; or shredded and made into fritters.

Romaine - This one is familiar to most people as the main green for Caesar salad. We love to halve or quarter the heads, brush them with a bit of olive oil and grill on direct heat, till just barely charred on the cut side(s). Remove from grill, chop up and toss with your favorite Caesar or other dressing. As with other lettuce greens, do not store in a way that the head sits in water. Place a paper towel or kitchen towel in the bag or container you store it in.

Radicchio - A member of the chicory family, along with escarole, among others. One of the important things about this veggie from a nutritional standpoint is it contains a chemical that helps the body soak up glucose, which helps prevents glucose resistance. It lasts pretty long in the fridge in plastic - if I am mixing it with other lettuces, I tear off a leaf at a time. Radicchio is quite bitter, and it seems people love it or hate it. There are a lot of ways to minimize the bitterness: mix it with other, more mild lettuces, dress with a balsamic vinegar based dressing and top with the cheese and/or nuts of your choice. Grill it or roast it, chop up and toss with pasta, drizzle with olive oil and grated cheese. To grill or roast it, cut into halves or quarters, leaving the the core intact. Brush with olive oil or a balsamic vinaigrette, and roast in a 400 degree oven for 12-15 min. To grill, use medium heat, turn frequently and remove when a fork pierces it easily, about 8-12 min. A couple uses for these is over pasta, chopped, drizzled with olive oil, feta cheese and chopped herbs. BTW, I haven't had this season's radicchio, but the varieties the farm has had in the past are far less bitter than what you buy in the store. But I have heard people in the pick up room saying it is just too bitter - I hope you try it - check out this site for recipes and ideas.

Escarole - Another member of the chicory family, but not as bitter. The outer, darker leaves are thicker and somewhat bitter - the inner leaves are more pale, softer in both texture and flavor. Escarole is another one of the leafy veggies that can be enjoyed raw or cooked and you should try doing both. Use the inner leaves in your salads, and saute the outer leaves with garlic and red pepper flakes. Add a can of white beans and some stock of your choice. Toss with pasta (or not and have a nice bread to dunk up up the juices). Of course the iconic Italian Wedding Soup features escarole (in my family it was called Escarole soup).

Check out this site for recipes for all of these amazing veggies!

May 30, 2021
Workshifts This Week (5/31/21)
by Farmer Derek

Winter squash was transplanted last week!

This week's workshift schedule:

Tuesday 6/1 10am-12pm
Wednesday 6/2 10am-12pm
Wednesday 6/2 6-8pm
Sunday 6/6 8-10am

Please bring gloves, water, a hat, and sturdy shoes!

We meet under the large red maple at the end of the barn by the pick up room.

Workshift Guidelines

Workshift Sign Up Instructions

May 23, 2021
Delicious Start to the Season!
By Linda Dansbury

Aforementioned new rhubarb patch growing well despite a lack of water. To be harvested spring 2022 or 2023.

It is always so exciting when the season starts - every year I look forward to walking into the barn to see all the beautiful veggies - and last week the variety and colors did not disappoint! So, how do you use some of the items we are receiving right now?

Green garlic - keep it refrigerated and use the entire stalk. Green garlic is used like dried garlic, but I don't cook it for as long as dried garlic, because the flavor fades away - perfect for the quick cooking meals of late spring.

Hakurei turnips and radishes - I group these together because they can be enjoyed in the same ways - eaten raw in salads or with dip (another name for Hakurei turnips is salad turnips); roasted in the oven with a little olive oil, salt and pepper, sliced up and sauteed or stir fried. And...please don't throw the greens away - they are really great when sauteed with onions and/or garlic and other veggies, stir fried, or added to stews and soups - although the thought of a long simmered stew is not very appealing today. If you can't use them right away, cut the greens off the bulbs, and discard any yellow leaves. Bring a large pot of water to a boil and place the greens in a large colander placed in the sink. When the water boils carefully pour over the greens. Allow to cool, then squeeze out as much water as you can. Place in a freezer bag until ready to use. I love this method so much more than placing the greens in the pot and boiling them - learned this years ago from a fellow member. One recipe on this site that I particularly like is the Asian Green and White Saute. It is fast, uses both components of the veggie, and most important it is delicious - change up the herbs/spices to complement the protein you are eating.

Lettuce/Swiss chard - there are a lot of salad dressing recipes on this site, demonstrating how easy it is to make your own dressings. As for storing these tender greens, I have found the best way is to use a large plastic container with a kitchen towel or paper towels placed in the bottom. The worst thing for greens is to sit in water and to be squished. So using a large plastic container with something absorbent on the bottom takes care of the water, and the roomy container allows for more air flow. I use an old Tupperware cake storage container and it works great.

Bok choy - another of the flexible veggies, bok choy is yummy raw and cooked. There are several recipes on this site, including the Spicy Roasted Bok Choy and the Asian Style Cole Slaw. Everyone I have made the Slaw for loves it - and I use whatever I have - no cabbage, no problem! Use the bok choy, turnips and Swiss chard! Yum.

May 23, 2021
Workshifts this Week (5/24/21)
by Farmer Derek

Thanks to the help of CSA members and farm staff the 2021 onion and scallion patch is now (mostly) weed free!

This week's workshift schedule:

Tuesday 5/25 9-11am
Wednesday 5/26 9-11am
Friday 5/28 9-11am
Sunday 5/30 8-10am

Please bring gloves, water, a hat, and sturdy shoes! For now, masks should be worn unless social distancing is achieved (6'+).

We meet under the large red maple at the end of the barn by the pick up room.

Workshift Guidelines

Workshift Sign Up Instructions

May 23, 2021
Memorial Day Pick Up Schedule Same as Usual
by Farmer Dana

Next Monday, 5/31 Week A Harvest #3, harvest will run normally (pick up from 1-8 pm) despite the Memorial Day holiday. Please email us if you need to switch your pick up day or week.

May 23, 2021
Compost at the Farm!
by Farmer Dana

Composting is one the most marvelous transformations is this world. Turning food "waste" into valuable soil by doing mostly nothing at all is just too easy not to participate in. We are avid compost participants and are more than happy to provide the opportunity to community members who may not have the space or will to keep their own compost piles at home. If you are interested in turning your kitchen waste into soil instead of landfill fodder, consider bringing it to the farm to contribute to the compost pile by the parking lot.

Probably the simplest container to hold your compost is a 5 gallon bucket with a lid. It's large enough to hold a week or two's worth of kitchen waste and uncomplicated enough to travel with to the farm.

We'll accept all biodegradable food waste except cooked bones, which we don't want our dog to get a hold of. Just make sure to filter out plastic food packaging/containers. Please contact us if you have any questions - we are here to support you on your composting journey!

May 16, 2021
Workshifts this Week (5/17/21)
by Farmer Derek

The spring/summer carrot patch was successfully weeded with the help of many members during workshifts over the past few weeks. To be harvested in late June/early July. Next up for weeding: beets and onions.

This week's workshift schedule:

Tuesday 5/18 9-11am
Wednesday 5/19 10am-12pm
Wednesday 5/19 6-8pm
Friday 5/21 9-11am
Sunday 5/23 8-10am

Please bring gloves, water, a hat, and sturdy shoes! For now, masks should be worn unless social distancing is achieved (6'+). We meet under the large red maple at the end of the barn by the pick up room.

Workshift Guidelines

Workshift Sign Up Instructions

May 16, 2021
Pick Up Days, Times, and Time Slots
by Farmer Dana

Mondays, 1-8pm

Thursdays, 1-8pm

Saturdays, 10am–12pm

We sent an email earlier this week reminding you of your designated pick up day and week (for half shares). Please email us if you did not receive it.

If you need to switch your pick up day and/or week temporarily, please email us by 5pm the Sunday prior to the week of the change.

To help moderate the flow of people in and out of the farm, we are having members sign up for pick up time slots again this year. You need to be logged in to sign up (log in here). Navigate to the calendar. Click on the person/plus symbol next to the time slot hour you wish to sign up for. The page will refresh. A plus button will then be next to your name. Click it once. Page refreshes. If you signed up successfully a trash can and another plus button will appear (this other plus button is for adding another name to the list but is only used for workshift sign ups).

May 16, 2021
Pick Up Essentials
by Farmer Dana

Frost sensitive crops such as sweet and hot peppers, husk cherries, and cherry tomatoes looking vibrant in the greenhouse a couple of weeks ago. These were transplanted this past week when it was apparent the threat of frost had passed.

- BYO baskets/bags/boxes, to bring your harvest home. Sometimes we have donated shopping bags on hand to pack your shares in, but sometimes we don’t!

- Sign up online for a pick-up time slot (log in and sign up on the calendar).

- Check off your name on the sign-in sheet before collecting your share from the barn.

- Follow harvest amounts written on the chalk boards labeled with your share size (Full, half, medium).

- If you need help with anything please feel free to ask a Farm Staffer in the barn for help at anytime!

- Parking is available in the large stone lot at the end of the driveway. Parking next to the barn is available for people with physical challenges and for cars with sleeping kids.

- Driveway speed limit is 10 mph

May 16, 2021
U-Pick
by Farmer Dana

U-pick crops probably won’t start until after the second or third week of harvests, but when they do…

- Check the u-pick board on the outside of the barn for u-pick crops and amounts before picking. Only crops listed on the board are available for u-pick.

- BYO u-pick scissors for herbs and flowers.

- We will provide half-pint, pint, and quart u-pick baskets for members to measure and harvest into.

May 16, 2021
Covid-19
by Farmer Dana

*Regulations regarding public health and safety are in a time of flux. Farm policies such as mask wearing, social distancing, and barn capacity may change over the course of the season as state and federal guidelines are updated. Thank you for your understanding and patience as we respond to these changes.*

Currently we are asking members to wear masks when in the barn collecting their shares and practice social distancing. We are limiting the number of members in the barn to 4 at a time. Please form a line extending out towards the herb garden if the barn is at capacity.

May 16, 2021
A Note on Storage
by Farmer Dana

Just another use for the ubiquitous plastic bag. Can be reused many times.

Over the years many members have asked the best way to store farm veggies. Ours is probably not the best storage method but it works just super for us. We hang on to plastic bags that we acquire through other purchases and repurpose them, washing and drying them between uses. Big bags (like 2 gallon zip lock bags) work the best. In general we group similar items in the bags with each other. For example with this harvest I put lettuces together, kale and bok choy together, the roots and green garlic together, and the swiss chard all by its little lonesome. Then store in the refrigerator, not in the very back or on the top, or wherever is susceptible to freezing in your fridge. Easy peasy.

May 10, 2021
Workshifts this Week (5/10/21)
by Farmer Derek

This week's workshift schedule:

Tuesday 5/11 10am-12pm
Wednesday 5/12 10am-12pm
Friday 5/14 11am-1pm
Sunday 5/16 10am-12pm

Please bring gloves, water, a hat, and sturdy shoes! Masks should be worn unless social distancing is achieved (6'+). We meet under the large red maple at the end of the barn by the pick up room.

Workshift Guidelines

Workshift Sign Up Instructions

May 10, 2021
Harvest Season Begins!
by Farmer Dana

We're excited to announce the start of the 2021 harvest season!

Share distribution begins next week, 5/17, for Full, Medium, and Week A Half Shares.

Week B Half Shares will start the week of 5/24.

To see your pick up day, week, and balance please go to your member page. If you need to change your scheduled pick up, please e-mail us.

A more detailed announcement with pertinent pick up information will come out later in the week.

April 1, 2021
CSA Shares Are Sold Out + Balance Due Date Reminder
by Farmer Dana

A "breeding ball" of garter snakes warming up in spring sunshine.

Shares are sold out for the 2021 Main Season CSA. A few spots may become available as current applicants choose to back out.

Share balance is due 5/1/21. Log in to view your balance or e-mail us.

April 1, 2021
Harvest Pick Up Routine Update
by Farmer Dana

Garlic is awake and nourishing itself with the warming rays of the sun.

After careful consideration regarding the needs of the farm and the safety of our membership we have decided to return to a ‘market style’ pick up with some covid related adjustments.

We will resume hosting pick ups in the barn where, as in the past, members will be able to choose their own produce from bins based on the harvest amounts listed on the blackboards. In order to accommodate the requirements of social distancing, the number of members in the barn will be limited (exact # TBD) while additional members will form a line and wait outside of the barn until the folks ahead of them finish collecting their share. Masks will be required in the barn, per PA Department of Health guidelines.

U-Pick crops and amounts will continue to be posted outside the barn. Like last year, the season’s u-pick quart, pint, and ½ pint baskets will be supplied to members with their first harvest. Members should bring their own scissors/pruning shears for u-pick flowers and herbs.

Reflecting on last year’s experience assembling shares for the membership, we think it was definitely the right decision at the time. It allowed everyone an extra level of control and comfort that felt really nice during last year’s uncertain time. Also it was a real treat to have in-person time with each and every member. By the end of the season though, it became apparent that with all the extra time it took to assemble shares, we lost significant time taking care of the crops still in the fields.

Moving forward we are confident, given the open-air nature of the barn, that members can safely collect their own shares in the pick up room. Limiting the number of members in the barn at one time and wearing masks also helps us feel like this decision does a good job of balancing the needs of the farm and our membership.

We welcome feedback from you! Please email us if you have comments or concerns.

December 21, 2020
2021 Main Season Sign Up Reminder
by Farmer Derek

Don't forget to secure your share of the 2021 harvest! Registration is open and a $200 deposit guarantees your spot. In 2020 we had to turn potential members away due to strong demand as we reached our maximum membership, so please don't wait until the last minute to sign up. To join, follow this link.

December 7, 2020
Revered Rutabaga
by Linda Dansbury

Moss (not rutabaga) found in the woods. Moss is a plant that reproduces with spores not flowers. Stalked spore capsules are seen here.

Another new root veggie will be in the pick up room this week - the little known and underappreciated rutabaga!

This sort of dumpy-looking veggie with a purple top and beige bottom, may not look very alluring, but there’s a lot more to this winter vegetable than meets the eye. Underneath its woody-looking exterior, rutabaga’s butter-yellow flesh is sweet and earthy. Rutabagas are the result of turnips crossing with wild cabbages in the 1600s, and while they contain the genes of both veggies, they’re considered a part of the cruciferous family of vegetables (cousins include broccoli) and pack similar health benefits. Just one cup of rutabaga contains approximately 50% of your daily value of vitamin C. They’re also rich in fiber, vitamin B6, potassium, and magnesium — and low in calories. An entire medium-sized rutabaga has only 145.

There are many ways to enjoy rutabaga: Mashed or roasted, either alone or in combination with other root veggies; delicious oven fries - toss in oil of your choice, salt and add herbs and spices you like and bake at about 375 for 30 min or so; slice thin and make into your favorite gratin recipe; instead of using potatoes, make rutabaga Hasselback; add to your favorite soups and stews; add to a mixed root and cabbage roast - yum!

Do you like Carrot Cake? Use rutabaga instead!

Anyway, make sure you add this little known veggie to your winter repertoire!

November 30, 2020
Reminder: Late Fall Schedule
by Farmer Dana

Did you know our CSA is part of Anchor Run Farm, a 100-acre Open Space Preserve? We try to take daily walks around the farm during the cold months, cutting back invasive vines, picking up any trash we find, getting to know this place and space we call home. There's an older growth forest, wetlands, creeks, meadows, lots of great habitat to explore. It's also open to the public! (photo credit: Abigail M.)

Week 3/A, Wed 12/2 1-7pm & Sat 12/5 11am-1pm

Week 4/B, Wed 12/9 & Sat 12/12

Week 5/A, Wed 12/16 & Sat 12/19

Week 6/B, Tuesday 12/22 & Sunday 12/27

November 23, 2020
Beyond Garden Radishes
By Linda Dansbury

Purple daikons and watermelon radishes, so beautiful and so good. Farmer Derek's favorite way to eat them is sliced and paired with a sharp cheddar or any other aged cheese.

Most of us love the beautiful red garden radishes we receive - now we are seeing 2 additional varieties: purple daikon and watermelon. Both keep for a long period of time in the refrigerator. So, what do you do with them?

Daikons are great when added to soups and stews - I particularly like them when paired with beef veggie soup or stew. Just add them when you add carrots or potatoes. There are also many ways to incorporate them in Chinese chicken dishes and it is a great veggie for pickling.

Watermelon radishes look like the inside of a watermelon when you slice them - they are absolutely beautiful! Sliced thin they add crunch, flavor and color to salads. I love to add them to a mix of roasted veggies - the color is so festive!

November 23, 2020
Reminder: Late Fall Schedule
by Farmer Dana

Week 1/A, Wednesday 11/18 1-7pm & Saturday 11/21 11am-1pm

Week 2/B, Tuesday, 11/24 and Sat 11/28

Week 3/A, Wed 12/2 & Sat 12/5

Week 4/B, Wed 12/9 & Sat 12/12

Week 5/A, Wed 12/16 & Sat 12/19

Week 6/B, Tuesday 12/22 & Sunday 12/27

November 16, 2020
Reminder: Late Fall Schedule
By Derek McGeehan

Facing northeast from the far side of the 2021 strawberry patch in Field 1.

Week 1/A, Wednesday 11/18 1-7pm & Saturday 11/21 11am-1pm

Week 2/B, Tuesday, 11/24 and Sat 11/28

Week 3/A, Wed 12/2 & Sat 12/5

Week 4/B, Wed 12/9 & Sat 12/12

Week 5/A, Wed 12/16 & Sat 12/19

Week 6/B, Tuesday 12/22 & Sunday 12/27

November 8, 2020
Maple Syrup and Honey From Augusta Acres, Pre-order Only
By Farmer Dana

Augusta Acres will be back for this season's final sale of Maple Syrup and Honey. Pre-order only. Orders are due by Sunday 11/15. Susan and Todd will be at Anchor Run Farm Wednesday 11/18 1-6pm for you to retrieve your order. If you cannot make it that day, let them know on the order form. To order follow this link.

November 8, 2020
2021 Main Season Registration Open
By Farmer Dana

Registration is open to current members for the 2021 Main Season CSA! Follow this link to sign up.

November 1, 2020
Registration Open for 2021 Main Season
by Farmer Derek

Hoop tunnel jungle gym fall greens galore!

In case you didn't see the announcement on Saturday, registration is open to current members for the 2021 Main Season CSA! Follow this link to sign up.

November 1, 2020
The Color of Fall - Orange
By Linda Dansbury

This marks the final 2 weeks of our regular CSA season. The final new veggies we will receive store really well - carrots and sweet potatoes. For both of them, check to see if there are any cuts (from harvest) or signs of decay and use those up first rather than storing with the others. Carrots obviously store well in plastic in the fridge.

Sweet potatoes like to be stored with sufficient air movement around them and at a temperature of about 55-60 degrees. An unheated basement or garage is perfect at this time of year. Do not store them in the fridge where the texture and flavor will suffer. The sweet potatoes will still have soil on them when we receive them because sweet potato skins are very susceptible to damage and washing them will tear the skins.

Both of these fall delights are flexible in their preparation. I absolutely love to do mixed roasted veggies: sweet potatoes, carrots, onions, beets, garlic, turnips, potatoes are delicious together. Just cut them up in similar sizes and toss in a bowl with olive oil, salt and pepper and roast on a cookie sheet in a single layer at 375 to 425 degrees until soft and somewhat caramelized. They shrink up a lot so if making for several people you will need 2 cookie sheets.

This site has a lot of sweet potato and carrot recipes, so check it out!

November 1, 2020
Workshifts This Week?
by Farmer Derek

Swallowtail larva transitioning to its next phase. Found while harvesting fall carrots and relocated along the fence line to overwinter.

Workshift tasks are almost over. We have one more major job: plant and mulch garlic!

As of now we hope to begin planting the garlic this Friday, November 6, 10am-12pm and 1-3pm. Divots will be made on beds with a tractor implement, we'll put the garlic clove in the hole, then cover it with dirt. Afterwards we'll cover with straw mulch. If we don't finish planting and mulching on Friday we'll do so on Sunday, November 8, 10am-12pm. If we finish the garlic work we'll probably harvest some roots.

It's an enjoyable task and will be made even better with abundant sunshine and a temperature of almost 70 degrees! Please join us if you can!

Schedule for this week:

- Friday 11/6 10am-12pm & 1-3pm

- Sunday 11/8 10am-12pm

Workshift Guidelines

Workshift Sign Up Instructions

If you signed up for a share with the work discount but are unable to fulfill your work obligation for your discount you can simply pay the difference. E-mail us for your balance (it's $15/hour; 4 hours for half share, 6 for medium, 8 for full).

October 25, 2020
Workshifts for Week of 10/26/20
by Farmer Derek

Sunday morning's workshift crew harvesting carrots.

Workshift Guidelines

Workshift Sign Up Instructions

Workshifts will be held rain or shine. If it's raining we'll probably process garlic in the barn. When it's dry we'll probably harvest some crops (carrots, rutabaga) or pull some weeds.

Work opportunities are dwindling! We'll probably host about 2-4/week through early November.

If you signed up for a share with the work discount but you're unable to fulfill your work obligation for your discount you can simply pay the difference. E-mail us for your balance (it's $15/hour; 4 hours for half share, 6 for medium, 8 for full).

Workshifts scheduled for this week:

Wednesday 10/28 10am-12pm
Wednesday 10/28 6-8pm: Splitting garlic bulbs into cloves in the barn to use as seed for the 2021 crop.
Friday 10/30 10am-12pm
Sunday 11/1 10am-12pm (don't forget to change your clocks the night before!)

October 25, 2020
Fennel is Back!
By Linda Dansbury

Fennel is back for a couple of weeks. I find it interesting that veggies mature successfully along with other veggies of the same season. So, as it is with fennel. One of my favorite things to do with fennel in the fall is to make a salad called Radicchio, Fennel and Apple Salad. The sweet/tart/bitter combo of this salad is so wonderful! Salmon and fennel go great together as in the Salmon and Fennel with Roasted Lemon Vinaigrette. Fennel also pairs really well with lentils - try the Lentil Salad with Fennel and Herbs - pair it with a nice piece of fish or chicken. There are several additional recipes on this site as well, just type "fennel" into the search bar and hit submit. To make it even simpler, just cut the sections of fennel into individual pieces and eat raw - it makes for a very healthy and licorice tasting snack!

Fennel can be stored for a couple of weeks when placed in a sealed plastic bag in the fridge.

October 18, 2020
Workshifts this Week (10/19/20)
by Farmer Derek

Farm dog Finch enjoying some autumn sunshine.

Workshift Guidelines

Workshift Sign Up Instructions

Workshifts will be held rain or shine. If it's raining we'll probably process garlic in the barn. When it's dry we'll probably harvest some crops (carrots, rutabaga) or pull some weeds.

Work opportunities are dwindling! We'll probably host about 2-4/week through October. Later this month we'll process and split garlic into seed. In early November we'll plant and mulch the garlic then pause until next season.

Workshifts scheduled for this week:

Wednesday 10/21 10am-12pm
Friday 10/23 10am-12pm
Sunday 10/25 9-11am

October 18, 2020
2020 Late Fall Registration Open, 80% Full
by Farmer Dana

Walking through the uphill waterway south of the new caterpillar tunnels. Nestled inside is what will hopefully be a tasty spinach crop that we'll harvest in December.

There are four more week of Main Season CSA then we transition right into the 6-week Late Fall CSA season. Membership is limited to less than half that of the Main Season and once we reach our quota registration will close. As of now we're about 80% full. Late Fall membership is limited to current members. For more information and to sign up follow this link.

Late Fall CSA, 6 weeks, mid-November through end-December:

Offering a mix of fresh and storage crops like lettuce, spinach, radicchio, arugula, greens mix, bok choy, kale, swiss chard, green and red cabbage, napa cabbage, herbs, leeks, garlic, onions, beets, watermelon radishes, purple daikons, hakurei turnips, carrots, kohlrabi, potatoes, rutabaga, plus others. It's basically a continuation of the Main Season share. We use season extension techniques and infrastructure such as the high tunnel, hoop house, greenhouse, low hoops, and row covers to provide fresh crops as well as storage crops. This will be our 9th Late Fall season.
FULL SHARE: $180 ($170 Wrightstown Township residents); weekly pick up; no work requirement/discount; averages 8-12 pounds of produce at each pick up.
MEDIUM SHARE: $130 ($125); weekly pick up; no work requirement/discount; averages 6-9 pounds of produce at each pick up.
HALF SHARE: $100 ($95); pick up a full share every other week; no work requirement/discount; averages 8-12 pounds of produce at each pick up; assigned Week A or Week B.
Pick up days: Wednesday 1-7pm and Saturday 11am-1pm which you select in advance when you choose your share. You may switch your pick up day temporarily by e-mailing us by 5pm Sunday prior to your week.
- During the week of Thanksgiving, Late Fall Harvest Week #2, Wednesday's pick up will take place on Tuesday, November 24 to try to accommodate travelers and holiday schedules and...
- During the week of Christmas, Late Fall Harvest Week #6, Wednesday's pick up will take place on Tuesday, December 22, and Saturday's pick up will take place on Sunday, December 27.

October 18, 2020
Bok Choy and Radicchio
By Linda Dansbury

We will see these 2 yummy greens in our shares within the next week or 2. These are both very nutritious and delicious. The bok choy will store for 1-2 weeks in plastic in the fridge. It is delicate, meaning it bruises easily when crowded, so handle it gently so it keeps better. We have several recipes on this site - Spicy Shrimp and Bok Choy Soup Bowl and Roasted Bok Choy are among my favorites. It can also be used in any saute, the stems add a nice crunchiness.

Radicchio is one of those veggies a lot of people think is too bitter. I have to let you know that the varieties the farm grows are much more mild than radicchio I have had from the grocery stores. There are some techniques that help tame the bitter taste: grilling the veggie after cutting it in half or quarters helps almost sweeten the greens. Mixing it with cheese such as in the Escarole, Radicchio and Arugula Salad, or braising it with other veggies, such as escarole helps tame these greens as well.

Enjoy your greens!

October 11, 2020
Workshifts for Week of 10/12/20
by Farmer Derek

Farm dog Finch trying to hold his own next to some beautiful red curly kale.

Workshift Guidelines

Workshift Sign Up Instructions

Workshifts will be held rain or shine. If it's raining we'll probably process garlic in the barn. When it's dry we'll probably harvest some crops or pull some weeds.

Workshifts scheduled for this week:

Wednesday 10/14 9-11am
Friday 10/16 9-11am
Sunday 10/18 9-11am

October 4, 2020
Workshifts for Week of 10/5/20
by Farmer Derek

Finch guarding crops in new tunnel 1 of 2.

Workshift Guidelines

Workshift Sign Up Instructions

Workshifts will be held rain or shine. If it's raining we'll probably process garlic in the barn. When it's dry we'll probably harvest some crops or pull some weeds.

If you're unable to fulfill your work obligation for your share discount you can simply pay the difference. E-mail us for your balance.

Workshifts scheduled for this week:

Tuesday 10/6 9-11am
Wednesday 10/7 9-11am
Friday 10/9 9-11am
Sunday 10/11 9-11am

October 4, 2020
Savoy Cabbage
By Linda Dansbury

Injured monarch butterfly found on the farm. Such a special species. Hoping for the best, now and forever.

Savoy cabbage is so pretty with its lacy looking leaves. Like garden cabbage and Napa cabbage, it is very healthy to eat, but has a slightly milder flavor. They are all interchangeable in recipes, but Savoy does lend itself really well to roasting, so check out the new, simple Roasted Cabbage with Walnuts and Parmesan - you can replace the walnuts with pretty much any nut or crunchy topping your family likes.

As with other cabbages, it stores really well in plastic in the fridge.

September 27, 2020
Crops are Returning
By Linda Dansbury

Mom and dad working together. Photo credit Gabe.

Crops are a great example of the Circle of Life - the crops we receive in the early part of the season, also thrive toward the end due to shorter days and cooler weather. Crops returning are broccoli, beets, cabbage, kohlrabi, escarole, celery, turnips and more. Just a few notes on a few of them:

Broccoli - don't have to tell you how to use it, but since it is organic, it is common to have a worm or 2 hidden in the heads. I have found that the worms make the broccoli go bad quickly. So if you are not going to eat it within a day or 2, check the heads carefully for worms when you get it home. Even run under water to push them out. If you put it under water, let it drain on a kitchen towel before putting in plastic in the fridge so it doesn't rot from too much moisture.

Kohlrabi - delicious as a snack all by itself or dipped in hummus or your favorite dip - also great in salads, where it adds nice crunch. Great mixed in slaws and it can even be roasted. It stores in plastic in the fridge for a while.

Escarole - among my favorite greens - it can be enjoyed raw when added to salads or as a main salad component, sauteed with onion and garlic and topped with grated cheese and enjoyed as a side dish, and is delicious chopped and added to soups. Try the Sauteed Greens Plus 3 uses for Them for ideas - I like to make a large batch (clean out the fridge) and then add to a couple soups and stews and enjoyed in an omelette.

Turnips and Radishes - these have been beautiful and I love them both - do not throw out the tops! They are delicious and super nutritious. I suggest adding them to the greens in the above recipe. Separate the greens from the roots when you get them home.

September 26, 2020
Workshifts for Week of 9/28/20
by Farmer Derek

Caterpillar tunnel and jungle gym.

Workshift Guidelines

Workshift Sign Up Instructions

Workshifts will be held rain or shine. If it's raining we'll probably process garlic in the barn or clean up tomato patch in the hoop tunnel. When it's dry we'll probably harvest some crops or pull some weeds.

Workshifts scheduled for this week:

Tuesday 9/29 9-11am
Wednesday 9/30 9-11am
Friday 10/2 9-11am
Sunday 9/4 9-11am

September 20, 2020
Yay for Fall Veggies
By Linda Dansbury

Field walk next to our 2.5-acre pollinator habitat with goldenrod and new england aster in bloom.

This week we are really getting into fall veggies with several new ones in our shares.

Napa Cabbage - is a variety of cabbage that was developed in China and is used in many stir fried dishes. It is high in vitamins C and K, so is very good for you. The leaves are more tender than the more common round cabbage and cooks up sweeter. It is best stored in a sealed plastic bag in the refrigerator where it will keep fresh for about 2 weeks. Try the Sweet and Sour Cabbage Stir Fry with Tofu or Shrimp.

Radishes and Hakurei turnips - these can pretty much be used interchangeably and the greens on both are edible, so don't throw them away. Add to soups and stews or chop up and saute with garlic and other herbs, or mix into an omelette or stir fry. Both veggies can be used raw in salads or dips; they roast up sweet as can be and braising them is delicious! Separate the greens from veggie when you get them home and store separately for best storage results.

September 20, 2020
Workshifts for Week of 9/21/20
by Farmer Derek

While on a field walk yesterday we decided to check on the sweet potatoes and with the current cold dry weather in place we decided it was time to harvest and cure them. During today's workshift we retrieved the tubers from half of the patch. While conditions remain dry we'll try to harvest the rest of the them this week. We loosen the soil with a tractor tool then sift through the soil to find the sweet potatoes.

Workshift Guidelines

Workshift Sign Up Instructions

Workshifts will be held rain or shine. If it's raining we'll probably process garlic in the barn. When it's dry we'll probably harvest potatoes or pull some weeds.Workshifts scheduled for this week:

Tuesday 9/22 9-11am
Wednesday 9/23 9-11am
Friday 9/25 9-11am
Sunday 9/27 9-11am

September 20, 2020
New Closing Time Monday & Thursday!
by Farmer Derek

**New fall/autumn/post-equinox/early sunset CSA pick up hours starting this week, #19, Week A: 1-7pm Mon and Thu; Sat remains 10am-12pm. If you are unable to make it by 7pm e-mail us and we'll accommodate you.**

September 13, 2020
Workshifts for Week of 9/14/20
by Farmer Derek

Golden glow of a setting sun amidst the goldenrod in the pollinator patch.

Workshift Guidelines

Workshift Sign Up Instructions

Workshifts will be held rain or shine. If it's raining we'll probably process garlic in the barn. When it's dry we'll probably harvest potatoes or pull some weeds.

Workshifts scheduled for this week:

Tuesday 9/15 9-11am
Wednesday 9/16 9-11am
Friday 9/18 9-11am
Sunday 9/20 9-11am

September 13, 2020
Preserving the Peppers
By Linda Dansbury

A fresh stand of buckwheat, oat, and winter wheat cover crop.

It has been a banner year for peppers, both hot and sweet. The harvest of each will start to wane soon, and you might be thinking "good, because I don't know what to do with more peppers". Well, you can freeze them for one. Yes, they won't be crunchy when defrosted, but they are still delicious when added to chili and Mexican inspired soups and stews. I talked about the Pepper Puree in last week's post and that is a great option for preserving the peppers. Another delicious and flexible way to preserve the peppers is to make Romesco Sauce. It freezes very well and is great on grilled bread, chicken, fish, or pretty much anything!

I always freeze my hot peppers whole and then I can use them in all sorts of dishes throughout the year, until the fresh ones roll in again next summer. Whenever a cooked recipe calls for red pepper flakes or a hot pepper, I just take one or part of one out of the freezer and use what I want. They lose their crispness, but not their color - just place in a freezer bag, squeeze out the air and seal.

September 6, 2020
Workshifts for Week of 9/7/20
by Farmer Derek

Native plants, diversity, habitat, more to maintain.

Workshift Guidelines

Workshift Sign Up Instructions

Workshifts will be held rain or shine. If it's raining we'll probably process garlic in the barn. When it's dry we'll probably harvest potatoes or pull some weeds.

Workshifts scheduled for this week:

Tuesday 9/8 9-11am (probably potato progress)
Wednesday 9/9 9-11am (probably potato progress)
Friday 9/11 9-11am
Sunday 9/13 8-10am

August 30, 2020
Workshifts for Week of 8/31/20
by Farmer Derek

Excavating and grading water channels while using the soil to elevate and level the ground for our two new tunnels.

Workshift Guidelines Workshift

Workshifts will be held rain or shine. If it's raining we'll probably process garlic in the barn. When it's dry we'll probably harvest potatoes or pull some weeds.

Workshifts scheduled for this week:

Tuesday 9/1 9-11am
Wednesday 9/2 9-11am
Friday 9/4 9-11am
Sunday 9/6 8-10am

August 30, 2020
It Tastes Almost Like Fall - Leeks and Potatoes
by Linda Dansbury

The change in temperatures has us thinking about fall outside, but inside the hoop tunnel the 2nd planting of tomatoes is just starting to get going.

To me, leeks and potatoes mean fall is here. We will receive both for several weeks (or months) to come.

Leeks can be stored unwashed loosely wrapped in plastic in the crisper drawer of the fridge for 2-3 weeks. They can also be frozen by washing and slicing them, then air drying on the kitchen counter. Place on a tray and freeze, then place in plastic bag. Use in soups, stews and other delicious dishes. Leeks are just practically interchangeable with onions and scallions in most dishes.

Potatoes do not like it hot, cold, light, or too humid – so, store them in a cool, dry, dark place. Cool as in not near the stove or heating vents (but not in the refrigerator). Dry and dark in a cupboard or pantry that's not near the sink and is frequented enough where they won't be forgotten. A ventilated and dry basement is also a good option.

August 23, 2020
Workshifts for Week of 8/24/20
by Farmer Derek

An Io moth caterpillar on a young black locust sapling.

Workshift Guidelines

Workshift Sign Up Instructions

Workshifts will be held rain or shine. If it's raining we'll probably process garlic in the barn. When it's dry we'll probably harvest potatoes or pull some weeds.

Workshifts scheduled for this week:

Tuesday 8/25 8-10am
Wednesday 8/26 9-11am
Wednesday 8/26 6-8pm
Friday 8/28 9-11am
Sunday 8/23 7-9am

August 23, 2020
2020 Late Fall and 2021 Main Season
by Farmer Derek

A truck full of native plants for the farm!

Registration will open for both the 2020 Late Fall and 2021 Main Season simultaneously in September. Late Fall membership will be limited to current CSA members. 2021 Main Season registration will open to current members, then the Waiting List, then the general public. Due to the pandemic and other factors, we anticipate strong demand for both seasons which will be filled on a first-come-first-serve basis. We'll announce via e-mail and you'll be able to join through the website.

August 16, 2020
Try New Herbs!
By Linda Dansbury

Tulsi/Holy Basil and Lemongrass in the northeast corner of the herb garden.

As many of you know from my writings, I love cooking and eating Southeast Asian, and in particular Thai food. There are two herbs in the herb garden which seem overlooked by members: Lemongrass and Holy Basil or Tulsi. As with many other herbs, both of these have both medicinal and culinary uses and benefits. Lemongrass and Holy Basil are both used to make teas and many commercially available teas contain lemongrass as part of the mix. Both herbs reportedly help lower stress and anxiety. You can google each of them to learn more about their medicinal uses. Lemongrass, as it sounds, has a nice lemony aroma and flavor with a hint of ginger and mint. The tulsi variety of holy basil is peppery and crisp, with hints of lemon, peppermint and cloves.

From a culinary standpoint, they are both necessary components in Thai dishes, and Holy Basil is also used in Indian cuisine, and is in fact where the plant originated. The part of the lemongrass that is used in cooking is the lower 1-2" of the stem. Look for the thickest stems and with a very sharp knife or pruner (or a delicate pull and twist), cut the stalk at the base of the plant. Take off the tough outer leaves and the top part of the plant. The inner part has a purple coloring: this is the part of the stalk that is the best to use. Typically in Thai food lemongrass is one component of pastes that can contain garlic, chili peppers, shallots, ginger, and more. A mortar and pestle is traditionally used, but a food processor can also be employed. To provide you with a recipe, I am adding a recipe for Vietnamese Lemongrass Chicken. Almost any protein would work well with this recipe.

Holy Basil or Tulsi is not a familiar herb to most people. Rather than shiny, its leaves are a bit fuzzy. The leaves are used in Thai stir fry dishes, as an aromatic with garlic, fish sauce and chilies to impart flavor into meat, fish, or chicken. Holy basil is best used fresh, as its leaves cannot maintain their aroma after a few days in the refrigerator. I also found that it doesn't hold up in a glass full of water, which is different than the Italian or Thai basils. I typically add the whole leaves at the end of making the stir fry. If it is added early in making the dish, the heat will cause the flavor to diminish, much like what happens with other fresh herbs such as parsley.

August 16, 2020
Workshifts for Week of 8/17/20
by Farmer Derek

A bumblebee foraging for nectar on an edible cucumber-esque borage flower in the herb garden.

Workshift Guidelines

Workshift Sign Up Instructions

Workshifts will be held rain or shine. If it's raining we'll probably process garlic in the barn. When it's dry we'll probably harvest potatoes.

Workshifts scheduled for this week:

Friday 8/21 8-10am
Sunday 8/23 7-9am

August 9, 2020
Onion and New Crop Info
By Linda Dansbury

Spaghetti squash curing in the greenhouse.

Everyone knows what to do with onions, but storing them is another thing - the onions we are receiving are considered storage onions, but according to Derek the "safest" way to store them is in the fridge. I have been doing this for years and the onions really do keep well in the fridge.

Spaghetti squash will come with our shares in the next couple weeks, as the cucumber and zucchini start to dwindle. Spaghetti squash typically store pretty well in a cool, dry place such as a basement. If there are any knicks or bruises, use them up quickly so they don't rot. The best way I have found to cook the squash is to preheat oven to 400 degrees. Carefully cut the squash in half lengthwise. Scoop out the seeds and save to roast for a yummy snack. Place the squash cut side down in a baking pan - I find putting water in the bottom helps cook the squash more evenly. Bake for 30 min and check for done-ness. When ready, a fork will easily go through the flesh to the peel. You can taste it and if too crunchy, cook for another 15 minutes. Length of baking depends on size of the squash. Pull the strands of the squash gently with a fork. Place in bowl and serve with a little olive oil or butter, salt and a sprinkle of herbs, or use in one of the recipes on this site. For August, I like the Spaghetti Squash with Sauteed Tomatoes and Basil.

August 9, 2020
Workshifts for Week of 8/10/20
by Farmer Derek

Monarch larva on milkweed.

Workshift Guidelines

Workshift Sign Up Instructions

Workshifts will be held rain or shine. If it's raining we'll probably process garlic in the barn.

Workshifts scheduled for this week:

Friday 8/14 8-10am
Sunday 8/16 7-9am

August 2, 2020
Workshifts for Week of 8/3/20
by Farmer Derek

Finch rests in the valley of the improved and hopefully fully functional waterway.

Workshift Guidelines

Workshift Sign Up Instructions

Workshifts scheduled for this week:

Friday 8/7 8-10am
Sunday 8/9 7-9am

August 2, 2020
**Workshop 8/23** Now What… Did you do with your share?
by Gia Yaccarino

Hosted by longtime farm and core group member Gia Yaccarino.

Please join me Sunday, August 23, from 1-3pm at the Pavilion (a rain-out make up date from 8/16).

Wow – This has been one crazy year – both for the world and at the farm! I think we all have settled into our “farm routine” for this growing season – but it is a vastly different routine from previous years! At least for me. And as I take a step back to consider the differences, I of course think of the things I am missing at the farm.

Sorrel! I miss the Sorrel! I love that “lemon lettuce”!

I also miss the “community” part of the CSA – the talking in the pick-up room as we patiently wait to weigh out our share. Passing the time while doing the U-Pick by talking to other members. And the potlucks - YUM! (We have some excellent cooks at the farm!!!) I miss you guys – the other farm members that I felt a camaraderie with as we all attempted to find creative ways to use our plentiful shares of produce. I understand – with the current state of things, people are giving each other space – lots of space – thank you. But, still- I miss the community!

So let’s have a workshop!

If you have been a member, prior to this year, you probably remember that I usually run a “Now What” workshop at the start of the season. This year, I want to add a twist – since we are already 10 weeks into the season, I also want my fellow members to contribute what they have done with their shares. Successes, Disasters (we learn from our mistakes!), Misadventures! Are you stuck in a rut and do the same thing with certain vegetable?

I will also be talking about using a dehydrator, since that always seems to be a popular topic!

Please bring a notepad and pen or pencil to take notes!

Please Join me Sunday, August 23, from 1-3 at the Pavilion.

August 2, 2020
More new Crops
By Linda Dansbury

Edamame (green soybean) on the plant, ready for pickin'.

One of the favorite farm crops should be ready for this week - edamame. Very nutritious and a fun, healthy snack to eat. Look for the plumpest beans to be at the bottom of the plants. Use 2 hands when pulling the pods off the plant, so you don't remove the entire branch. Fresh edamame should be eaten or frozen within a week. Store the pods in a perforated plastic bag in the fridge. To freeze, bring a large pot of heavily salted water to a rolling boil and have a bowl of ice water ready. Boil the beans for about 3 min, drain and place in ice water. Once they cool down, place on a towel to drain. I place the bean pods on a cookie sheet, and place in freezer until frozen. Then place in a plastic bag or container.

To snack on, boil the pods in heavily salted water for 9-12 min, checking for done-ness starting at 9 minutes. Drain well, salt again and enjoy! There are a lot of recipes on this site for edamame - so take a look and enjoy.

Okra made it's first appearance this past week. People in line waiting to pick up commented that they don't know what to do with it. One of the simplest and most delicious things to do is to put a bit of oil in a pan. Slice the okra into "coins". Place in hot oil and cook until browning. Turn over and continue cooking until browned on both sides. Remove from pan, salt and enjoy - Okra Chips!

Something I do every year with okra and other veggies is to make batches of veggie stew. I start by sauteing onion, I add garlic and then whatever veggies I want to use, including okra, eggplant, zucchini, peppers, tomatoes that may have gotten over ripe, corn and greens and allow to simmer until the flavors meld together and the veggies are softened. Spices such as cumin can be added, as can a hot pepper. Stock or canned tomatoes can also be added - I like this to be a bit saucy. I freeze it in serving size containers and then pull it out during the year to enjoy over brown rice, along with grilled sausages, as a topping for fish, chicken or pork, etc. There are also several delicious okra recipes on this site. One of my favorites is the Easy Indian-Style Stewed okra.

Enjoy the harvest.

Cooked edamame, a perfect snack.

August 2, 2020
COVID Etiquette Reminder
by Farmer Dana

Per the PA Department of Health:

"In Pennsylvania, masks must be worn whenever anyone leaves home. Masks are mandatory in all public spaces. Members of the public should wear homemade cloth or fabric masks and save surgical masks and N95 respirators for health care workers and first responders."

August 2, 2020
BCFA Farm Tour Wednesday 7pm
By Farmer Dana

We're hosting a Bucks County Foodshed Alliance farm tour this Wednesday at 7pm. Follow this link for more information.

July 26, 2020
Workshifts For Week of 7/27
by Farmer Derek

Thriving 2.5-acre pollinator habitat.

Workshift Guidelines

Workshift Sign Up Instructions

This week we'll continue harvesting onions as well as pull weeds. If you signed up for a share with work discount, please consider joining us soon.

Per the PA Dept. of Health, masks and social distancing are required.

Workshifts scheduled for this week:

Tuesday 7/28 8-10am (help trim and collect onions)
Wednesday 7/29 8-10am (probably help trim and collect onions)
Friday 7/31 8-10am (probably help trim and collect onions)
Sunday 8/2 7-9am

July 26, 2020
**Workshop** Now What… Did you do with your share?
by Gia Yaccarino

Sorrel! I miss the Sorrel! I love that “lemon lettuce”!

So let’s have a workshop!

I will also be talking about using a dehydrator, since that always seems to be a popular topic!

Please bring a notepad and pen or pencil to take notes!

Please Join me Sunday, August 16 ^th from 1-3 at the Pavilion.

Rain Date or (OMG it is sweltering date 95 degrees+) Sunday August 23 ^rd.

July 19, 2020
Workshifts for Week of 7/20/20
by Farmer Derek

The farm crew - Craig, Jacob, Pat, and Emma - transplanting lettuce.

Workshift Guidelines

Workshift Sign Up Instructions

This week we'll probably embark on the onion harvest as well as pull weeds. If you signed up for a share with work discount, please consider joining us soon.

Per the PA Dept. of Health, masks and social distancing are required.

Workshifts scheduled for this week:

Tuesday 7/21 8-10am
Wednesday 7/22 8-10am
Friday 7/24 8-10am
Sunday 7/26 7-9am

July 19, 2020
Bring Your Muscles!
By Linda Dansbury

Tomatillos are ripe when they're bursting through their husks.

Once again, this week brings with it several new items. The harvest is really diverse - and heavy, so plan for it by bringing a larger, or second container for your haul - watermelon, cucs, squash and more are heavy once you load them all up.

Tomatillos - one of the staples of the farm each summer. They are a very interesting veggie and you can do quite a bit with them. They look like green tomatoes and in fact, are in the same family. Tomatillos are a good source of Iron, Magnesium, Phosphorus and Copper, and a very good source of Dietary Fiber, Vitamin C, Vitamin K, Niacin, Potassium and Manganese. Tomatillos store well in the fridge - 2-3 weeks - store in an open plastic or paper bag and keep the husk on until ready to use. When ready to use, remove the husk and rinse in cool water to remove the stickiness. This veggie can be eaten raw added to salads, or made into a fresh salsa. They are also delicious cooked into salsas or stews. Two of my favorites are Slow Cooker Chicken or Pork with Chile Verde and Chicken Stew with Tomatillo Sauce. The first recipe uses a slow cooker and the second one is easily adapted to the pressure cooker, so neither one heats up the kitchen. I typically use 2 or even 3 weeks worth of tomatillos and make the sauce for the Chicken Stew and freeze it in 2 cup batches which is what the recipe uses - it comes together for an easy meal over rice or on tortillas.

The best, most ripe tomatillos are those in which their husks have become dry and papery and they often just fall on the ground. Walk the beds and look for spots where a few have fallen on the ground - right now, that is mostly in the center of the plant and near the ground. This method will provide your share in just a few minutes.

Tomatoes - ok, so everyone knows about tomatoes, but there has been a debate about whether or not to refrigerate them. I researched this a couple of years ago, and the scientific community said to store at room temperature until they are at their optimum ripeness, or are starting to soften/have soft spots - then place them loosely in the fridge. A cold perfectly ripe tomato is better cold than one that has been left at room temperature to start to become over-ripe.

Husk Cherries, aka Ground Cherries - these interesting little fruits are also in the same family as tomatoes and tomatillos. Like tomatillos, they have a papery husk on them which dries up when ripe. They are called ground cherries, because the little fruits fall to the ground when ripe, making it really easy to harvest them. Just scoop them off the ground. Ground cherries can be stored on the kitchen counter almost indefinitely, making it a great addition when your fridge is overloaded! They are very nutritious and are similar to tomatillos in the vitamins and minerals they provide. There are several recipes on this site, both sweet and savory. My favorite is the Fresh Ground Cherry Salsa - it requires a lot of chopping, but the taste makes it worth it! We don't have a specific category on the recipe site for ground cherries, so search on Summer Miscellaneous and you will find the recipes.

July 12, 2020
Many New Veggies this Week!
By Linda Dansbury

This season's first Monarch butterfly spotted near the herb garden.

Eggplant was a pleasant surprise in last week's share - FYI, Derek and Dana generally let me know what the harvest will be either Saturday or Sunday morning. They take a weekly walk on Sunday morning, taking notes on how each crop is doing to help for future planning. Part of the walk is to determine what crops are ready for harvest. I had already finished my part of the newsletter last Sunday when they realized the eggplants were ready in enough quantity to add to the shares - one of the many fun things about the farm. Eggplants are botanically a fruit and are in the same family as tomatoes. They contain several key vitamins, minerals and fiber plus have significant antioxidant properties. Eggplant is far more delicate than you might realize. It doesn't do well in extreme temperatures, including both the heat and cold. Keep your eggplant out of direct sunlight and in a relatively cool spot, such as in a kitchen cupboard or pantry. Refrigerators are too cold and often cause eggplants to spoil prematurely. On the other hand, many kitchens get too hot during the summer months. If your kitchen is warm, try storing your eggplant in the coolest place in your home - possibly the basement. Two things cause eggplant to spoil quickly - moisture and ethylene gas. To store eggplant, wrap individually in paper towels, a paper bag or a perforated plastic bag. If your kitchen is cool, you can keep it on the counter. If you feel like you must refrigerate it, make room in your crisper drawer, or place on a shelf. Wherever you store, keep eggplant away from fruits and veggies that produce ethylene gas, including bananas, tomatoes, peaches and plums. Eggplants are at their best when enjoyed within 5-7 days. Check out this site for a lot of eggplant recipes, many of which have been submitted by fellow members. A couple of my favorites are Eggplant and Green Beans in a Spicy Garlic Sauce and Eggplant Salad.

Cabbage is making its farm debut for this year. The variety we will be receiving is call Farao, which is a tight heading variety. The flavor of Farao cabbage plants is mild and peppery. The leaves are thin and tender. This is a great cabbage for stir fries but will also hold up to pickling, sauerkraut, and roasting as well. You can also eat it raw and fresh if you would like. It's great in cole slaw, especially with farm carrots. Cabbage is very nutritious - Half a cup of cooked cabbage has about a third the vitamin C you need for the day. It also gives you doses of fiber, folate, potassium, magnesium, vitamins A and K, and more! To store cabbage, wrap it tightly in plastic wrap if it's been cut already, or put it in a resealable plastic bag if it's still whole. Then, store the cabbage in the crisper drawer in your fridge for up to 2 weeks.

Farm carrots are so sweet and delicious that I don't think I need to say much about them. Placed in an open or perforated plastic bag n the crisper drawer of your fridge, they will keep for up to a month - although I am sure they won't be around nearly that long! Since it is summertime, most of my carrots will be eaten raw with other farm veggies, possibly dipped in Baba Ganoush or Eggplant Dip.

Celery was the other surprise last week - Yay! Celery is very low in calories and a good source of Riboflavin, Vitamin B6, Pantothenic Acid, Calcium, Magnesium and Phosphorus, and a very good source of Dietary Fiber, Vitamin A, Vitamin C, Vitamin K, Folate, Potassium and Manganese. Plastic bags trap in the ethylene it produces, which hastens spoiling. For the best results, keep celery heads whole, wrap them up tightly in aluminum foil, and then keep them in the refrigerator crisper drawer as usual. When stored this way, celery stalks can maintain their freshness anywhere from two to four weeks.

The 2020 garlic harvest started today, so we will be receiving fresh, aka, uncured garlic for the next few weeks. Note the wonderful aroma as you near the barn this week. There are differing opinions on storing fresh garlic. Some say store in the fridge, while others say leave on kitchen counter in a paper bag. I have always kept it in the fridge, which didn't really make sense to me because the garlic is hanging in the barn in the heat to cure. I think this year I will keep on the kitchen counter, saving me from having to root around the fridge looking for the garlic bulb!

July 12, 2020
Workshifts for Week of 7/13/20
by Farmer Derek

We had a great crew of 45 CSA members help harvest, tie, and hang around 12,000 garlic bulbs on Sunday morning.

Workshift Guidelines

Workshift Sign Up Instructions

If the weather allows, this week we'll wrap up the carrot harvest then probably get back to weeding.

If you signed up for a share with work discount, please consider joining us soon.

Per the PA Dept. of Health, masks and social distancing are required.

Workshifts scheduled for this week:

Tuesday 7/14 8-10am (probably carrot harvesting)
Wednesday 7/15 8-10am (maybe carrot harvesting), 6-8pm
Friday 7/17 8-10am
Sunday 719 7-9am

July 5, 2020
Workshifts for Week of 7/6/20
by Farmer Derek

Not an amazing planned pollinator meadow worked on for years, just spring crops like cilantro and dill post-harvest flowering and feeding our local insect friends.

Workshift Guidelines

Workshift Sign Up Instructions

Long and hot days are here, and with high summer, big harvests commence. If the weather allows, this week we'll embark on the harvesting of carrots and garlic. Shifts will be scheduled earlier in the mornings to beat the heat. These harvesting events are kid friendly but please don't sign them up on the website (if they work with you their hours can count).

If you signed up for a share with work discount, please consider joining us soon.

Per the PA Dept. of Health, masks and social distancing are required.

Workshifts scheduled for this week:

Tuesday 7/7 8-10am (carrot harvesting)
Wednesday 7/8 8-10am (carrot harvesting)
Friday 7/10 8-10am (carrot or garlic harvesting probably)
Sunday 712 7-9am, 9-11am (probably garlic harvesting, tying, hanging)

June 28, 2020
Workshifts for Week of 6/29/20
by Farmer Derek

The crew transplanting basil on a warm sunny day.

Workshift Guidelines

Workshift Sign Up Instructions

This is a perfect time to contribute some labor at the farm! Summer weather is here and it's great for helping you sweat out the bad stuff. And the weeds are really starting to grow. If you signed up for a share with work discount, please consider joining us soon.Workshifts scheduled for this week:

Tuesday 6/30 9-11am
Wednesday 7/1 9-11am
Wednesday 7/1 6-8pm
Friday 7/3 9-11am
Sunday 7/5 7-9am

June 28, 2020
More new veggies!
By Linda Dansbury

A colorful yarrow mix for the pollinators. Also supports beneficial insects such as damsel bugs, lacewings, lady beetles, and parasitic wasps (per Johnny's Selected Seeds).

The addition of crops is coming almost at the speed of light! This week is green beans and cucumbers. I think most people have their go to recipes for each of these but over the coming weeks, depending on the harvest size, I will likely make suggestions you may not be familiar with - please also check out this site and search the respective crops for some ideas.

I am still learning about all these veggies - I just read a post from The University of Calif, Davis, stating their research shows that cucumbers should NOT be stored in the refrigerator, because they are sensitive to temperatures lower than 50 degrees and cold temps make them prone to injury, water-soaked areas and accelerated decay. If you want them to be cold, store them in fridge for no longer than 3 days and store toward the front where the temperature is a bit warmer. I guess that is a good thing at this time when our fridges are so full of other veggies! The nutritional value of cucumbers is that they are very low in calories and yet still provide decent amounts of potassium, fiber and vitamin C.

To store the green beans, place in a reusable plastic container or bag in the crisper drawer of the refrigerator. Green beans provide the body with fiber, vitamins C, A and K, plus smaller amounts of minerals.

June 21, 2020
Summer Crops Arriving
By Linda Dansbury

Yellow zucchini.

As Derek always talks about in his posts, nothing on the farm stays the same - it is so true with the crops at this time of year. Long summer days and warmth help the veggies mature at a rapid pace now. This week, we are definitely receiving summer squash, aka zucchini. Zucchini provides many nutrients, including a good amount of vitamin A, vitamin C, potassium and more. Enjoy the various colors and shapes offered - they taste similar with very subtle differences and can be used interchangeably in recipes. If using within a day or 2, they can be kept on the kitchen counter. If you want to keep it longer, place in a produce cloth bag, a paper bag, or perforated or open plastic bag in the refrigerator. They need air circulation to prevent spoiling.

I think everyone knows what to do with their squash, but for some new ideas search this site under Squash (summer) for everything from squash salads, to main courses and of course dessert! One of my favorite and easiest ways to enjoy the squash is to grill it. Cut lengthwise in half or quarters and brush with olive oil. Grill over a medium flame. Be careful about walking away because it cooks up quickly. Turn until browned on all sides and cooked to desired tenderness. Remove from grill and if desired drizzle with olive oil, sprinkle a little salt and pepper and chopped fresh herbs. Enjoy!

Fennel is another new crop we'll probably receive starting this week. Like squash, fennel has a significant amount of potassium and vitamin A, as well as some vitamin C and a good supply of fiber. Fennel stores well in a loose plastic bag or container in the refrigerator. It will keep for a couple of weeks. One of the easy ways I like fennel is to thinly slice or mandolin fennel and add to salads - it adds a really nice crunch and slight anise flavor. This is a very versatile crop and is equally delicious raw and cooked. Again, search fennel on this recipe site and you will find a lot of recipes. A good one to try now is the Cous Cous with Fennel, Chard and Chick Peas and/or the Shaved Fennel Salad with Parmesan Cheese.

Now that the herbs are coming (yay), a word about storing. Cilantro and parsley seem to store for 1-2 weeks in the fridge in a plastic bag or container. Basil, on the other hand, does not like to be cold. When you get it home, snip the stems and place the basil in a glass or jar of water and keep on the counter. I have heard that it keeps best if you place a bag over the basil, but stems of basil don't hang around long enough for me to measure the difference. I do like to place some of each herb in a glass of water on the counter so that are at arms reach when I am cooking.

June 21, 2020
Workshifts for Week of 6/22
By Derek McGeehan

Annually taken, up close shot of a zinnia flower.

Workshift Guidelines

Workshift Sign Up Instructions

Tuesday 6/23 9-11am
Wednesday 6/24 9-11am
Wednesday 6/24 6-8pm
Friday 6/26 9-11am
Sunday 6/28 7-9am

June 21, 2020
Hershberger Heritage Farm Back but With Pre-Ordered Boxes
by Farmer Dana

A flourishing milkweed patch on our septic sand mound. Seems to be a good use of that space.

We're once again partnering with Hershberger Heritage Farm to bring you local, pastured, organic meat and poultry. They won't set up their farm stand this year; instead you'll pre-order a customizable 'berger box' that will be delivered to our farm for free. There are three sizes/values that you can choose from (small-$40, regular-$80, large-$200). You basically select the box/size you would like to fill and then choose what you want to go in it based on the value of the items. For example, if you choose the $80 regular box, you can fill it with $80 worth of goods. If you happen to go over the value that is okay too, you'll just pay the difference.

Orders must be placed by Sundays at midnight for your order to be dropped off here that same week, at our farm, in our freezer, for you to pick up on a regular CSA pick up up day (Mon & Thu 1-8pm; Sat 10am-12pm). Orders won't be dropped off until Tuesday or Wednesday so the earliest they could be picked up would be Thursday 1-8pm. They can be held in our freezer until your following pick up day.
For more information and to order, go to their website. The first week for distribution will be the week of 6/15 so order by Sunday 6/14 at midnight to receive a box that week.
When you order, select 'Try It Once' since this will be an as needed system, not a farm share.
Also select to 'pick it up at their farm store' so you aren't charged for delivery. **In the notes indicate that you are part of Anchor Run CSA (that way they'll know to deliver it here).**

June 14, 2020
Hershberger Heritage Farm Back but With Pre-Ordered Boxes
by Farmer Dana

Coreopsis blooming in the newest pollinator patch.

Orders must be placed by Sundays at midnight for your order to be dropped off here that same week, at our farm, in our freezer, for you to pick up on a regular CSA pick up up day (Mon & Thu 1-8pm; Sat 10am-12pm). Orders won't be dropped off until Tuesday or Wednesday so the earliest they could be picked up would be Thursday 1-8pm. They can be held in our freezer until your following pick up day.
For more information and to order, go to their website. The first week for distribution will be the week of 6/15 so order by Sunday 6/14 at midnight to receive a box that week.
When you order, select 'Try It Once' since this will be an as needed system, not a farm share.
Also select to 'pick it up at their farm store' so you aren't charged for delivery. **In the notes indicate that you are part of Anchor Run CSA (that way they'll know to deliver it here).**

June 14, 2020
Workshifts for Week of 6/15/20
by Farmer Derek

A wall of volunteer pollinator-friendly hairy vetch climbing the deer fence.

Workshift Guidelines

Workshift Sign Up Instructions

This is a perfect time to contribute some labor at the farm! The weather is ideal for working in and the weeds are really starting to grow. If you signed up for a share with work discount, please consider joining us soon.

Workshifts scheduled for this week:

Tuesday 6/16 9-11am
Wednesday 6/17 9-11am
Wednesday 6/17 6-8pm
Friday 6/19 9-11am
Sunday 6/21 7-9am

June 14, 2020
U-Pick Considerations
By Farmer Dana

Find those hidden strawberries!

The bountiful U-Pick season has begun and will continue for a few months. Regarding u-pick:

Bring all of your quart, pint, and 1/2-pint containers and scissors to collect your produce.
Consult the u-pick board for quantities.
You can collect your weekly u-pick allotment 8am-8pm Mon-Sun. Our harvest weeks are organized Monday through Sunday.
Wear appropriate shoes.
Collecting your u-pick portion does not need to happen during your share pick up time slot but should occur during your pick up week (Mon-Sun).
There are no time slot sign ups for u-pick.
Follow the state's COVID guidelines for masks and social distancing.

June 14, 2020
Beets and Escarole!
By Linda Dansbury

Okay, so I would bet that some of you are not jumping up and down for these items, and that's a shame. Both crops are delicious and provide much needed vitamins and minerals.

I disliked beets until I joined the farm and then had to learn what to do with them. Fresh beets are so yummy! When you get them home, separate the greens from the roots and store separately. Do not throw the greens away. They are in the same family as chard and spinach so can be used in cooked dishes that call for either of those. Or, make the Roasted Beets and Beet Green Risotto. A delicious dish with a crazy pretty color, since the beets color the rice. I just learned a new way to roast beets. I have always wrapped the beets in foil and roasted them, but I read an article and it said to place them in a covered baking dish, so I tried it. Pre heat oven to 450 degrees. Place beets with all but the top 1 inch of greens removed, and place in single layer in the baking dish. Drizzle with a little olive oil and bake covered for 1-2 hours, depending on the size of the beets. Check them starting at 45 min. I found the beets cooked faster this way, to check them you don't have to unwrap the beets, and there is no wasted foil. Peel the beets when they are cool enough to handle. If you wait to peel them too long, the skins won't slip off as easily. Since Father's Day is next week, you could also make the Chocolate Beet Cake on this site - it is absolutely delicious! There are also a lot of other recipes to try using the farm's beets.

Escarole is one of those greens that causes people's brows to furrow when they see it. Growing up with Italian grandparents, I mainly knew it in Escarole Soup (aka Italian Wedding Soup), but it is good in other ways too. Escarole is a member of the same family as radicchio (of which we received last week) and endive, but is less bitter. The outer leaves tend to be darker and slightly more bitter than the inner leaves. So you can take the head a part and saute the outer leaves on their own or with other greens for a side dish and then add the inner, more tender leaves to your nightly greens mix to add another texture and flavor, try a new recipe - Salad of White Beans and Greens - this salad accommodates a mix of all sorts of greens and since it incorporates beans, it can be a complete meal.

Be adventurous and use recipes as a guide - use whatever the farm is giving us to form your meals! And most of all, enjoy the harvest!

June 7, 2020
Workshifts for Week of 6/8
by Farmer Derek

Checking on the status of our spring-sown mile of carrots - they're looking good!

Workshift Guidelines

Workshift Sign Up Instructions

Workshifts scheduled for this week:

Tuesday 6/9 9-11am
Wednesday 6/10 9-11am
Wednesday 6/10 6-8pm
Friday 6/12 9-11am
Sunday 6/14 9-11am

June 7, 2020
U-Pick Considerations
by Farmer Dana

An immense jungle of sugar snap peas awaits you in the hoop tunnel. This planting should transition smoothly to the outdoor patch.

U-Pick begins in earnest this week with the start of strawberries and peas. Regarding u-pick:

Bring your quart, pint, and 1/2-pint containers and scissors to collect your produce.
Consult the u-pick board for quantities.
You can collect your weekly u-pick allotment 8am-8pm Mon-Sun. Our harvest weeks are organized Monday through Sunday.
Wear appropriate shoes.
Collecting your u-pick portion does not need to happen during your share pick up time slot but should occur during your pick up week (Mon-Sun).
There are no time slot sign ups for u-pick.
Follow the state's COVID guidelines for masks and social distancing.

June 7, 2020
Hershberger Heritage Farm Back but With Pre-Ordered Boxes
By Farmer Dana

An iris patch by the upper pond.

Orders must be placed by Sundays at midnight for your order to be dropped off here that same week, at our farm, in our freezer, for you to pick up on a regular CSA pick up up day (Mon & Thu 1-8pm; Sat 10am-12pm). Orders won't be dropped off until Tuesday or Wednesday so the earliest they could be picked up would be Thursday 1-8pm. They can be held in our freezer until your following pick up day.
For more information and to order, go to their website. The first week for distribution will be the week of 6/15 so order by Sunday 6/14 at midnight to receive a box that week.
When you order, select 'Try It Once' since this will be an as needed system, not a farm share.
Also select to 'pick it up at their farm store' so you aren't charged for delivery. **In the notes indicate that you are part of Anchor Run CSA (that way they'll know to deliver it here).**

June 7, 2020
Appreciation of Alliums
By Linda Dansbury

One of the (many) things I love about the farm is the constant supply of Alliums - that is garlics, onions, scallions, and leeks. It began with the first week and the fresh green garlic, which I am enjoying immensely! This week we will receive scallions, which is kind of my go-to for so many things, including salads of course.

We will be receiving garlic scapes for the next few weeks - they are the flower shoot of the garlic plant, and must be removed so the plant's energy goes into growth of the bulb, rather than into reproduction. What a benefit for us as it provides us with an additional product. Store these in plastic in the fridge and they will keep for a few weeks. As with the fresh garlic, it has a more mild flavor than garlic bulbs and is best used raw - if you do cook it, add it at the end so the flavor does not get cooked out. One of my favorites is Garlic Scapes and White Bean Dip.

Later, if all goes as planned, we will get fresh uncured mature garlic bulbs, then fresh onions, then storage onions, leeks, and cured garlic bulbs. A full season of these important seasonings from our farm!

May 31, 2020
Kohlrabi and Turnips
By Linda Dansbury

An eastern American toad, not a kohlrabi or a turnip.

These are 2 of my favorite spring veggies - they are both equally delicious plain as a snack or sliced into salads for crunch. Use along with, or instead of carrots and celery with your favorite dips or hummus. They are great shredded as components for cole slaws - check out Asian Style Cole Slaw recipe on this site - it is one of my favorites and great for cookouts because with no egg or milk based products, you don't have to worry about it spoiling quickly.

They are equally delicious cooked up and make delicious side dishes. Try the Asian Turnip Green and White Saute. The greens are so delicious and this recipe sweetens the turnips by caramelizing them. I really like this recipe served along grilled chicken, fish or pork.

A really interesting and delicious way to cook the kohlrabi is by making it into fries - Kohlrabi Fries - perfect for accompanying your favorite burger! And kids will love them. Check out this site for additional recipes.

Use the greens separately as additions into soups and stews, saute them and add to a frittata, or saute with oil and/or butter, some chopped fresh garlic, chili flakes if desired, and cook until as tender as you like. Top with a squeeze of lemon juice, toasted breadcrumbs, or grated cheese - so yummy!

Both of these wonderful veggies are in the same family as broccoli and cauliflower, and are very nutritious! To store them, it is best to separate the greens from the bulb and store separately. I like using large Tupperware (showing my age) or other good quality plastic containers to store greens - a towel placed on bottom of container captures excess moisture preventing rotting, and the container traps moisture inside - plus you use it again and again. For the bulbs, I usually do store in plastic bags, which I rinse out and reuse as well. The greens are best used within a few days and the bulbs will keep for at least 2 weeks.

May 31, 2020
Workshifts for Week of 6/1
by Farmer Derek

A field of lettuces (and some fennel, cilantro, dill, and parsley) on a bright sunny Sunday field walk.

Workshift Guidelines

Workshift Sign Up Instructions

Workshifts scheduled for this week:

Tuesday 6/2 9-11am
Wednesday 6/3 10am-12pm
Wednesday 6/3 6-8pm
Friday 6/5 10am-12pm
Sunday 6/7 9-11am

May 24, 2020
Wild For Salmon Buying Club Taking Orders
by Farmer Dana

Wild For Salmon is now accepting orders for our buying club. Delivery to our farm will be Thursday June 4. Please pick up your order by 8pm that day. We cannot hold orders this year. Orders need to be placed by Monday June 1. To place an order or to join our buying club follow this link.

May 24, 2020
Workshifts for Week of 5/25
By Derek McGeehan

We've been less than satisfied with our winter squash quality and yield the past few seasons and are trying a new growing method this year using straw as our weed suppression material. These plants will also be covered with floating fabric to keep pests away while they become established and before they blossom. The straw will have the added benefits of increasing soil organic matter and retaining moisture.

Workshift Guidelines

Workshift Sign Up Instructions

Workshifts scheduled for this week:

Tuesday 5/26 9-11am
Wednesday 5/27 10am-12pm
Wednesday 5/27 6-8pm
Sunday 5/31 9-11am

May 24, 2020
First Pick-Up Essentials and Switch Reminder
By Farmer Dana

Sugar snap pea plants are profusely flowering and growing inches per day.

- E-mail us if you need to switch your pick-up day temporarily or permanently. Signing up for a time slot on an alternate day does not satisfy this request because we don't go through the time slot list. The time slots just ensure crowds are spread out a bit. To switch temporarily please e-mail us by 5pm Sunday prior to your pick up week.

- You should have received an e-mail with your share and pick up information. Please E-mail us if you did not.

- Bring your own bags/baskets/boxes to take your personally binned share home.

- Bring your own scissors for herbs as well as the farm-dispersed quart, pint, and 1/2-pint containers in case other u-pick crops are ready.

- Make sure you've signed up online for a pick-up time slot (log in and sign up on the calendar). For instructions click here (same process as workshift sign up).

- Harvest pick-up is from 1-8pm on Monday and Thursday, 10am-12pm on Saturday. We are open Memorial Day and all holidays during the Main Season.

- Remember we are practicing mask wearing and 6-foot social distancing on the farm.

- Driveway speed limit is 10 mph; there are children, animals, and the potential for dust.

Email or call us if you have any questions, we are looking forward to seeing you all!

May 17, 2020
Workshifts this Week (5/18/20)
by Farmer Derek

Transplanting another round of scallions on a very hot Friday.

Workshift Guidelines

Workshift Sign Up Instructions

Workshifts scheduled for this week:

Tuesday 5/19 9-11am
Tuesday 5/19 2-4pm
Wednesday 5/20 5-7pm
Sunday 5/24 9-11am

May 17, 2020
Pick Up Guidelines During COVID
by Farmer Dana

Under the tent is where you'll collect your binned share. Two shares can be collected at the same time, one on each end. U-pick board is on the left and choice board is on the right.

Binned Shares (Collecting Your Own Share That is Preassembled)

We will be pre-assembling shares in harvest bins. Members will collect their shares from a harvest bin at a table just outside the barn hallway entrance under a tent where a Farm Staffer will verbally sign you in. This process will require members to bring their own bags/baskets/boxes to collect the share (same as pre-COVID). Shares will be assembled by staff during pick-up hours. Harvest items which are Choices will be specified on blackboards on the outside of the barn that you'll be able to view while you wait in line (if there is a line). You'll be able to tell the Farm Staffer which Choice you'd like included in your share when you are transferring your share to your own bags/baskets/boxes. To make this process easier, greens that in the past have been harvested loose will be either rubber banded or put in bio-degradable bags. Bins will be washed and/or sanitized after share collection before they are reused.

Pick-Up Day Time Slots

To reduce crowds forming on pick up days, and to give staff time to assemble binned shares, members will sign up in advance for hour-long time frames in which they can pick up their shares (a maximum of 25 members will be able to pick up their share per hour). Signing up will take place through the calendar feature on our website the same way members sign up for workshifts. Time slot sign up will open Saturday morning at 9am prior to the pick up week. Only one week will be open at a time. The first hour of pick up will be reserved for senior citizens and members with high risk medical conditions.

You can now sign up for your Pick Up Day Time Slot for this coming week if you have a Full, Medium, or Week A Half Share (log in then go to calendar). The first hour of pick up, 1-2pm, is reserved for senior citizens and members with high risk medical conditions. Sign up the same way you would for workshifts. Instructions can be found here.

U-Pick

We plan to keep the u-pick portion of the harvest open with a few changes. A collection of quart, pint, and half-pint containers will be sent home with each member in their first binned share of the season. These will be yours to measure and collect your u-pick crops over the course of the season (use them to measure then dispatch produce to your own bags). Members will need to bring their own scissors for cutting herbs and flowers. Please respect the 6-foot social distance minimum in the fields. The u-pick list will be displayed on the outside wall of the barn, instead of inside the barn, to facilitate social distancing.

Pandemic and Food Safety Gear

Farm staff will use necessary pandemic and food safety measures while harvesting and working around harvested crops. Whatever scientific rules and regulations are in place will be followed which may include gloves and masks, and will be worn during the harvest and handling of all farm produce. We ask members to respect the guidelines issued by Governor Wolf regarding the wearing of masks in public.

Please reach out to us if you have questions and concerns.

May 10, 2020
CSA Shares Are Sold Out!
by Farmer Dana

2020 Main Season CSA shares are sold out. Thank you for signing up and supporting Anchor Run CSA! We will do our best to satisfy your produce needs during this 26-week season.

May 9, 2020
Workshifts
by Farmer Derek

Cultivating carrots.

It might not look like much, but there is a mile of carrots on those beds. We were ecstatic to have a window of time to cultivate them a couple of weeks ago. They've since grown and have a few true leaves. While we're able to cultivate with tools in between carrot rows, we still need to go back and hand weed in row. Pulling the weeds from the carrot rows and also from around our small onion transplants will probably be our focus during the first couple of weeks of workshifts.

Workshift Guidelines

Workshift Sign Up Instructions

Workshifts scheduled for week of 5/11/20:

Tuesday 5/12 10am-12pm
Tuesday 5/12 2-4pm
Wednesday 5/13 5-7pm
Sunday 5/17 10am-12pm

Lettuces, herbs, and fennel after a pass with the basket weeder.

May 9, 2020
CSA COVID Pick Up Guidelines - Updates
by Farmer Dana

Spring woods frolic amidst an abundance of native woodland mayapples and spicebush.

**Since our last correspondence we've updated some of our plans for produce distribution. Specifically: Instead of putting the entirety of shares in waxed cardboard boxes to take home, we will assemble each individual share in separate harvest bins for members to collect their produce from. Bins will be washed before being reused. Many Thanks to all our Members for their patience and flexibility while we figure this all out.**

**Binned Shares (Collecting Your Own Share That is Preassembled)**

We will be pre-assembling shares in harvest bins. Members will collect their shares from a harvest bin at a table in the barn hallway entrance where a Farm Staffer will verbally sign you in. This process will require members to bring their own bags/baskets/boxes to collect the share (same as pre-COVID). Shares will be assembled during pick-up hours. Harvest items which are Choices will be specified on blackboards on the outside of the barn that you'll be able to view while you wait in line (if there is a line). You'll be able to tell the Farm Staffer which Choice you'd like included in your share when you are transferring your share to your own bags/baskets/boxes. To make this process easier, greens that in the past have been harvested loose will be either rubber banded or put in bio-degradable bags.

Pick-Up Day Time Slots

To reduce crowds forming on pick up days, and to give staff time to assemble binned shares, members will sign up in advance for hour-long time frames in which they can pick up their shares (a maximum of 25 members will be able to pick up their share per hour). Signing up will take place through the calendar feature on our website the same way members sign up for workshifts. Time slots will probably open 48 hours before a scheduled pick up day and members will choose a new time slot for each pick-up. The first hour of pick up will be reserved for senior citizens and members with high risk medical conditions. To see what the sign up process may look like, follow this link, then navigate to May 11th for an example.

U-Pick

Pandemic and Food Safety Gear

Workshifts

We're confident that workshifts will proceed normally, albeit with safe social distancing involved. For information on how to sign up, please follow this link. This will also be the process for signing up for pick up day time slots.

Please reach out to us if you have questions and concerns.

What to do with abundant fieldstone? Build a dam, slow water flow, catch sediment, play.

April 15, 2020
Potential CSA Distribution Protocol During COVID-19 Pandemic
by Farmer Dana

Farmers Derek and Jacob setting up trellising in the Hoop Tunnel for early sugar snap peas.

It is with befuddled and curious hearts that we announce that there will probably need to be some changes on the farm this season, with most major changes hopefully only lasting through the early part of the harvest season. We are using the PA Department of Agriculture for guidance and are actively consulting with other traditional CSA farms for examples and ideas. If we are being completely honest, we had hoped the coronavirus mess would be resolved by the start of harvests, but alas it appears the virus and subsequent social distancing measures will linger into May.

The purpose of on-farm and share distribution adjustments is to keep our membership safe and healthy to the best of our ability during these uncertain times. Please know we view the changes to be temporary and in connection to the current pandemic. As protective measures, closures, and social distancing rules are updated and/or relaxed we will adapt and adjust.

Please know that it is okay to enjoy some, all, or none of the changes we must make to our CSA. Take the boxed share idea, for example. I remember as a college student opening my weekly CSA box with the same gleeful anticipation of opening a wrapped gift - something to be surprised and inspired by. At the end of the day, that is what we hope to provide to you - food to delight and nourish you.

As always, we are open to your feedback regarding the new routines. Thank you for sticking with us through these strange and difficult times. We encourage our beloved members to resist feeling overwhelmed by the new procedures and want to assure you that we will make our way through this together. The harvest season doesn't begin for another month or so and we'll continue to monitor the situation as it progresses.

Boxed Shares

We have decided that boxing shares will be required to eliminate/reduce any germ sharing. Boxed shares will probably be distributed from the barn hallway where members will verbally sign-in with a farm staffer. Members will return empty share boxes on their next pick-up day. Boxes will be sanitized with a non-toxic rinse and will be unused for 1-2 weeks before being redistributed with produce. Shares will be assembled during pick-up hours. We're still trying to identify the best way to ensure members can still select the specific items most desired from the typical choice groupings (dill, cilantro, parsley; arugula, greens mix, endive; kale, chard; etc).

Pick-Up Day Time Slots

To reduce crowds forming on pick up days, and to give staff time to assemble boxed shares, members will sign up in advance for hour-long time frames in which they can pick up their shares. Signing up will take place through the calendar feature on our website the same way members sign up for workshifts. Time slots will probably open 48 hours before a scheduled pick up day and members will choose a new time slot for each pick-up. The first hour of pick up will be reserved for senior citizens and members with high risk medical conditions. To see what the sign up process may look like, follow this link, then navigate to May 11th for an example.

U-Pick

We plan to keep the u-pick portion of the harvest open with a few changes. A collection of quart, pint, and half-pint containers will be sent home with each member in their first boxed share of the season. These will be yours to measure and collect your u-pick crops over the course of the season (use them to measure then dispatch produce to your own bags). Members will need to bring their own scissors for cutting herbs and flowers. Please respect the 6 foot social distance minimum in the fields. The u-pick list will be displayed on the outside wall of the barn, instead of inside the barn, to facilitate social distancing.

Pandemic and Food Safety Gear

Sandbox and Farm Play

It is with profound sadness that we must postpone sandbox play at the farm until other similar places like playgrounds are opened. I find this to be a most terrible responsibility of management at the farm - to have to suspend play. The farm has always existed as a meeting place, a place to linger, to play, to enjoy. I know in the future it will continue to be this for us, that we will look back on the 2020 season as a hiccup in the CSA's long lived existence. We encourage you to still find solace in the fields, at the farm, from the upheaval in the world, for now just do it 6-feet away from each other.

Workshifts

We're confident that workshifts will proceed normally, albeit with safe social distancing involved, and should begin towards the end of April. For information on how to sign up, please follow this link. This will also be the process for signing up for pick up day time slots.

Conclusion

These are challenging times, and we expect that societal norms in regards to COVID-19 will continue to evolve over time. On the farm we are grateful to be able to work in service of our community when so many people are struggling through changed life circumstances. As we adapt we endeavor to meet what is required of us in a spirit of openness, gratitude, and good humor. Thank you for choosing us to grow the food which nourishes you and your friends and family.

Please reach out to us if you have questions and concerns.

An American Toad, adorable as always.

April 15, 2020
A Reminder to Sign Up for your 2020 CSA Share
by Farmer Derek

Greens mix looking good and ready to be transplanted.

Shares are selling fast right now. Membership is 80% full (90% when including applicants). We anticipate shares will be sold out prior to the start of the harvest season. Past seasons we've kept registration open during the harvest season instead of starting a Wait List, but this season we'll probably have to set a lower limit of shares sold because of the uncertain times.

To register, follow this link. Thank you for your support and patronage!

December 30, 2019
Winter Flash Sales!
By Derek McGeehan

Woodlands decomposer in action.

We're going to take a few weeks off from farm work and the farm but will plan some 'flash veggie sales' at the end of January and February. We'll announce via e-mail.

December 23, 2019
Thu/Sat Pick Up This Week!
by Farmer Derek

A few days of a solid freeze following a lot of rain provided some nice ice around the farm.

The pick up schedule this week is Thursday December 26th 1-8pm and Saturday December 28th 11am-1pm. Wednesday pick up is simply delayed one day to Thursday. If you need to reschedule to an alternate pick up day please send us an e-mail. Pick up takes place normally during New Years week.

December 16, 2019
Holiday Pick Up Schedule
by Farmer Derek

Homemade wreaths by Farmer Dana.

During Late Fall harvest week #7, Week A (12/23-12/29), Wednesday's pick up is on Thursday, December 26, 1-8pm. Saturday pick up is still 11am-1pm.

During Late Fall harvest week #8, Week B (12/30-1/5), which is the final harvest week, pick up takes place as scheduled (Wed 1-8pm and Sat 11am-1pm).

Please e-mail us if you need to temporarily switch your pick up to an alternate pick up day.

December 9, 2019
Rousing Rutabaga
By Linda Dansbury

The humble rutabaga.

Another new root veggie will be in the pick up room this week - the little known and underappreciated rutabaga.

This sort of dumpy-looking veggie with a purple top and beige bottom, may not look very alluring, but there’s a lot more to this winter vegetable than meets the eye.

Underneath its woody-looking exterior, rutabaga’s butter-yellow flesh is sweet and earthy. Rutabagas are the result of turnips crossing with wild cabbages in the 1600s, and while they contain the genes of both veggies, they’re considered a part of the cruciferous family of vegetables (cousins include broccoli) and pack similar health benefits.

Just one cup of rutabaga contains approximately 50% of your daily value of vitamin C. They’re also rich in fiber, vitamin B6, potassium, and magnesium — and low in calories. An entire medium-sized rutabaga has only 145.

There are many ways to enjoy rutabaga:

Mashed or roasted, either alone or in combination with other root veggies; rutabaga make delicious oven fries - toss in oil of your choice, salt and add herbs and spices you like and bake at about 375 for 30 min or so.

Slice thin and make into your favorite gratin recipe, or, instead of using potatoes make rutabaga Hasselback. Peel and add to your favorite soups and stews - yum!

Do you like Carrot Cake? Use rutabaga instead!

Anyway, make sure you add this little known veggie to your winter repertoire!

December 9, 2019
Maple Syrup and Honey Sale
by Farmer Dana

Augusta Acres Farm's Maple Syrup and Honey For Sale!

Pre-order sale only. Pick up on Wednesday, December 18th, 1-8pm. All orders must be prepaid in advance by either:

#1 Sending a check to:
Augusta Acres Farm
229 Peggy Runway Farm
Beach Lake, PA 18405

#2 Leaving a check for your balance due at Anchor Run Farm PRIOR to pick up date of Dec. 18th

We will be offering the following:
#1. 100% Pure Male Syrup from our farm
$15 Maple Syrup pint
$24 Maple Syrup quart

#2. Local, Raw Honey. Dark and delicious!!!
$15 Honey pint (Sorry, honey not available in quarts)

#3. Bourbon Barrel Aged 100% Pure Maple Syrup!!! Our new product...Handcrafted on the farm!!!
$12 Small (6.76oz) Bourbon Barrel Aged Maple syrup
$20 Large (12.7oz) Bourbon Barrel Aged Maple syrup

Please send all orders no later than Monday, December 16th, and/or questions to:
susanklikus@gmail.com

Thank you for supporting our small farm! It is very much appreciated. Best wishes to you and yours for a wonderful Holiday season and New Year!!!
Susan and Todd Klikus

November 25, 2019
Important Pick Up Information for this Week
by Farmer Derek

Full moon night scene.

A reminder that due to the holiday this week, Wednesday's pick up is moved to Tuesday, 11/26, 1-8pm. Saturday's pick up is still on as scheduled, 11am-1pm. If you can't make it Tuesday, please e-mail us to reschedule to Saturday or next Wednesday (if you're a Half Share).

November 25, 2019
Thanksgiving Bounty
By Linda Dansbury

If you want to change up or add to your typical Thanksgiving feast, try making a "mixed mash" and/or roasted mixed root veggies for your family and guests.

Mixed mash is simply what it sounds like: instead of just making your mash out of white potatoes, add into the pot peeled sweet potato and peeled and cut up celeriac. Even my family that wants everything from when they were growing up loves the mix! After boiling until veggies are soft, drain and proceed the way you do for your regular mashed potatoes.

Mixed roasted root veggies - I have described this before but as a reminder, cut up onions, sweet potatoes, celeriac, daikon radishes, and beets, making the beet pieces smaller than the rest because they take longer to get soft. If desired, you can also add turnips and/or kohlrabi. Mix with a bit of olive oil, salt and pepper. I like to put in a few sprigs of thyme or rosemary as well. Bake in a 380 degree oven for about 40 minutes, turning at least once during roasting. Temp can be adjusted for other things that may be in your oven at the same time, such as bread or rolls. Just adjust cooking time accordingly.

Enjoy, and Happy Thanksgiving!

November 18, 2019
Late Fall Pick Up Information
by Farmer Derek

Pick up days are typically Wednesday 1-8pm and Saturday 11am-1pm. However...
During the week of Thanksgiving, Late Fall Harvest Week #3, Wednesday's pick up will take place on Tuesday, November 26th to accommodate travelers and holiday schedules.

During the week of Christmas, Late Fall Harvest Week #7, Wednesday's pick up will take place on Thursday, December 26th.
You can temporarily switch your pick up day/week be notifying us by 5pm Sunday prior to your pick up day/week. If you miss your pick up we will contact you to reschedule.
Bring your own bags to collect the produce.
Check off your name on the sign in sheets just outside of the pick up room.

November 18, 2019
Farm-Foraged Wreaths For Your Holidays!
by Farmer Dana

All wreath materials are foraged from Anchor Run Farm grounds and assembled by your farmers.

To order email danahunting@gmail.com, include ‘wreath’ as the subject line and let us know which wreath(s) you would like. All wreaths come with or without a bow (red or white) depending on your preference at no extra cost. You can take your wreath home on your farm pick up day, or you may coordinate an alternative wreath pick up day with Dana. Payment in the form of a check to Anchor Run CSA, or cash, can be made when you retrieve your wreath.

At the end of the holiday season (whenever that may be for you) we gratefully accept back your spent wreath to compost wreath materials and to re-use the wreath form for later seasons. Of course, if you have wreath-making aspirations of your own, please keep the form to enjoy yourself!

Classic Wreath - $35

Festive Wreath - $45

Harvest Wreath - $55

November 11, 2019
Late Fall Pick Up Information
by Farmer Dana

Harvesting napa/chinese cabbage prior to last Friday night's sudden deep freeze.

Log in here to view your pick up day and balance.
The Late Fall CSA begins this week for Full, Medium, and Half Share Week A members. Week B members start next week.
Pick up days are typically Wednesday 1-8pm and Saturday 11am-1pm. However,
- During the week of Thanksgiving, Late Fall Harvest Week #3, Wednesday's pick up will take place on Tuesday, November 26th to accommodate travelers and holiday schedules.
- During the week of Christmas, Late Fall Harvest Week #7, Wednesday's pick up will take place on Thursday, December 26th.
You can temporarily switch your pick up day/week be notifying us by 5pm Sunday prior to your pick up day/week. If you miss your pick up we will contact you to reschedule.
Bring your own bags to collect the produce.

November 3, 2019
Season's Final Workshifts
by Farmer Derek

Praying mantis enjoying some midday warmth.

Workshifts scheduled for this week:

Tuesday (11/5) 9-11am & 1-3pm
Wednesday (11/6) 9-11am & 1-3pm

Workshift sign-up instructions may be found here. Calendar is here. Member Work Guidelines are here.

If you still need to complete your pledged farm labor hours for your share discount please join us this week if your schedule allows. Alternatively, if you'd rather pay the full amount for your farm share that is fine, just send us a check to cover the workshift hours. As a reminder, the pledged hours you work qualify for a $15/hour discount. If you're unable to work this week, can you remit payment for the balance of your share?

November 3, 2019
Registration Open for 2019 Late Fall and Main Season 2020
by Farmer Dana

Now regularly occurring, the season's first widespread frost was received over the weekend.

Registration is now open for the 2020 Main Season CSA and the 2019 Late Fall CSA.

For additional Late Fall CSA information follow this link. This season begins in 1.5 weeks for Full, Medium, and Week A Half Shares!

Main Season 2020 will mimic 2019 except it will be even better! That's our goal anyway. Mother Nature promises to oblige. Prices, pick up days/times, share sizes, etc. all remain the same.

October 27, 2019
Radicchio
By Linda Dansbury

Oh lovely radicchio. Good for the eyes, mind, and digestion.

The heads of radicchio are spectacular this year! I know some of you say it isn't your favorite veggie, but maybe you just need preparation advice. It keeps well in a plastic container in the fridge. I tear a leaf or 2 off the head and chop it into salads, and here are other ways to enjoy it:

Check out this site and try it in combination with other fall veggies: Escarole, Radicchio and Arugula Salad, Radicchio, Apple and Fennel Salad, and Braised Radicchio, Escarole and Fennel.
Grill or roast radicchio by cutting into quarters (or eighths), leaving core intact. Drizzle with olive oil and grill or roast in a 425 degree oven until slightly charred and barely wilted - this method helps cut the bitterness. Chop up and add to pasta or salads - balsamic vinegar works really well.
Chop into large pieces and saute in olive oil with or without things such as onions or garlic. Add some chopped fresh parsley at the end.
Combine with other ingredients that help offset the bitterness - cheeses, vinegars, citrus, meats such as proscuitto.
Blend and incorporate into a healthy smoothie.

October 27, 2019
Any Workshifts this Week?
by Farmer Derek

Probably one of the final swallowtail larva sightings for this year.

The wacky warm wet weather has us unsure of the tasks we'll be able to accomplish this week. For now we're not posting any workshifts but will announce in a separate bulletin if we change our minds and the ground dries out a bit. A big job we have to do very soon is plant and mulch the 2020 garlic but ideally the ground won't be swampy.

If you still need to complete your pledged farm labor hours for your share discount please consider joining us for some of the few remaining workshift opportunities. Alternatively, if you'd rather pay the full amount for your farm share that is perfectly fine, just send us a check to cover the workshift hours. Log in here to view your total hours worked. Multiply your missed hours by $15 for your balance due.

October 27, 2019
Registration Open for Late Fall and Main Season 2020
by Farmer Dana

The final round of 2019 transplants is in the ground! And should be harvested and enjoyed in December.

Registration is now open for the 2020 Main Season CSA, as well as the 2019 Late Fall CSA.

For additional Late Fall CSA information follow this link. This season begins in 2 weeks!

Main Season 2020 will mimic 2019 except it will be even better! That's our goal anyway. Mother Nature promises to oblige. Prices, pick up days/times, share sizes, etc. all remain the same.

October 20, 2019
Workshifts for Week of 10/20/19
by Farmer Derek

The farm crew along with members at a couple of workshifts harvested the entirety of the fall carrots on a beautiful fall day.

Workshifts scheduled for this week:

Wednesday (10/23) 6-8pm (garlic splitting into cloves for 2020 seed in the barn; a BYOB event!)
Friday (10/25) 10am-12noon

Workshift sign-up instructions may be found here. Calendar is here. Member Work Guidelines are here.

If it is actively raining (or too cold and windy) during the time of the shift we'll probably process garlic in the barn, out of the weather.

Work opportunities should last for 2-3 more weeks. Upcoming tasks will include: harvest roots and storage crops; retrieve and trim hanging garlic; split garlic into cloves for seed; plant and mulch garlic; and maybe some miscellaneous weeding and clean up.

If you still need to complete your pledged farm labor hours for your share discount please sign up soon. Alternatively, if you'd rather pay the full amount for your farm share that is fine, just send us a check to cover the workshift hours.

October 20, 2019
Extend Your Share of the Harvest!
by Farmer Dana

Farm crew members Jacob and Haley prepare beds in the greenhouse for the final round of transplants.

Registration is now open for the 2019 Late Fall CSA!

To Join, Log In Here.

Offering a mix of fresh and storage crops like lettuce, spinach, radicchio, arugula, mizuna, bok choy, kale, collards, chard, cabbage, Napa cabbage, herbs, leeks, garlic, onions, beets, watermelon radishes, daikons, turnips, carrots, celeriac, kohlrabi, potatoes, rutabaga, and sweet potatoes. It's basically an extension of the Main Season share. We use season extension techniques and infrastructure such as the unheated high tunnel, hoop house, and hoop tunnel; the minimally heated greenhouse; low hoops; and row covers to provide fresh crops as well as storage crops.

For more information, click here and scroll down to Late Fall CSA.

October 20, 2019
Fall Enjoyment
By Linda Dansbury

Volunteer sunflowers from the 2018 u-pick flower patch grow within a buckwheat/daikon cover crop.

Last week there were a few new additions in the pick up room. Here is some tips on storing and enjoying them.

Sweet potatoes - we receive them unwashed so they will keep longer. Their skins are very delicate and washing will nick the skins, causing them to have openings that will cause the potato to rot. Gently wash them right before using. Sweets are best stored in a cool, well ventilated place - I store mine in wooden boxes. Right now they are in the garage, but when the air turns colder I will bring them to the basement. Cold storage is not good for sweet potatoes - it changes the chemistry and the sugar content will drop causing bitter tasting potatoes and can also make the texture woody. Sweet potatoes can be peeled, boiled and mashed, alone or with other veggies such as potatoes, turnips, celeriac and rutabaga. They are delicious cut up and added to a veggie roast. Baked and eaten plain, especially now that they are at their optimum sweetness. We also have a lot of recipes for sweet potatoes on this site, if you are looking for something a little different.

Fennel - fall crops of this licorice tasting veggie are so much fun, because it goes so well with apples and bitter greens such as escarole, endive, and radicchio and it is so delicious when braised as part of a stew or pot roast. Use a mandoline to slice it thin for raw preparations such as salads. The use of lemon juice and zest in a salad dressing that incorporates fennel is delicious. I also love it sliced thin with a dressing of olive oil, lemon juice, salt and pepper and then Parmesan curls shaved over the top. Fennel and lentils are also meant to be together - cook up lentils with onion, fennel, salt and pepper and simmer until lentils and veggies are tender. Serve with a beautiful piece of salmon or roasted chicken. Fennel will keep for at least a few weeks when stored in plastic in the fridge.

Bok Choy - many people don't really know what to do with bok choy, but it is actually one of the easiest, fastest veggies to cook. It is also delicious raw and can be incorporated into a green salad, with the stalks providing a nice crunchy texture. I like to cook it by either stir frying or sauteing. Chop up some garlic and saute and then add the bok choy, which has been halved or quartered - this past week's crop is large, so quarter it and use a large saute pan. Since these are large, I add a bit of stock, but not much - just enough so the garlic doesn't burn. Add minced ginger and move the bok choy around along with garlic and ginger, when getting close to desired doneness, add soy sauce. Remove from pan and serve with a drizzle of sesame oil, if desired. Bok choy will store in the fridge in plastic for about a week.

October 13, 2019
Workshifts for Week of 10/13/19
by Farmer Derek

With a little help from the little one we wrapped up the NRCS/USDA funded multi-year waterway improvement project.

Workshifts scheduled for this week:

Tuesday (10/15) 10am-12noon
Friday (10/18) 10am-12noon
Sunday (10/20) 9-11am

Workshift sign-up instructions may be found here. Calendar is here. Member Work Guidelines are here.

If it is actively raining during the time of the shift we'll probably process garlic in the barn, out of the rain.

Work opportunities should last for 3-4 more weeks. Upcoming tasks will include: harvest roots and storage crops (carrots, turnips, etc); retrieve and trim hanging garlic; split garlic into cloves for seed; plant and mulch garlic; and maybe some miscellaneous weeding and clean up.

October 13, 2019
Maple Syrup, Honey, Salmon, Pastured Meat, Coffee
by Farmer Dana

Susan and Todd Klikus of Augusta Acres Farm will be at Anchor Run CSA on Thursday, October 17th, 1:00-6:30pm to share and sell their maple syrup and honey!
- Augusta Acres is located in Beach Lake, PA and is a family-run operation. They farm using only organic methods and are members of Pennsylvania Association for Sustainable Agriculture and the Pennsylvania Maple Producers Association.'
- Sap from trees located strictly on the farm is boiled down in small batches on their wood fired arch to produce a maple syrup that is dark and robust. Their honey is extracted from on-farm apiaries and is an "all season", raw honey which is dark and very sweet.
- Pints are $15 (honey, maple syrup); Quarts are $24 (maple syrup only). All products are available to taste.
- New product: Bourbon barrel aged maple syrup (amazing!). $12 for 6.7oz; $20 for 12.7oz.
- Questions and to pre-order (only necessary if you won't be present to purchase products on Thursday), contact Susan Klikus directly at susanklikus@gmail.com.
- If you can't make it to the farm during those hours and you would still like to participate in this opportunity contact Susan at susanklikus@gmail.com by end of day Tuesday, October 15th and she will set aside your order to pick up on your regularly scheduled pick up day.
Sukhi from Happy Cat coffee roasters will also be at the farm Thursday 3-6pm to sample and sell his freshly roasted single origin coffees.
Wild For Salmon is now taking orders for the Anchor Run CSA buying club. Orders should be placed by October 14th for an October 17th delivery to the farm. Please let us know if you cannot pick it up that day; we can hold a few orders temporarily. To order and for more information, follow this link. Wild For Salmon is based out of Bloomsburg, PA, but go to Bristol Bay, Alaska each summer to catch their fish.
And remember that Hershberger Heritage Farm is here on most Thursdays 1-6pm selling organic pastured meat.

October 13, 2019
Glorious Greens!
By Linda Dansbury

Some of the best looking (and biggest) bok choy we've grown in a while will hopefully be in shares for at least a couple of weeks.

We talk a lot about greens because they are so plentiful in the spring and again in the fall. Some may still wonder what to do with the volume and variety we are receiving now. Here is a rough guideline of what we are receiving now:

Greens for salads - head lettuce, lettuce mix, arugula

Greens for salads and cooking - endive/escarole, greens mix, kale, bok choy, radicchio

Greens for cooking - collards, Swiss chard

As I have said in previous newsletters, find creative ways to use your greens - add to omelettes/frittatas; add to stir fries, soups and stews; smoothies. Don't worry if they aren't included in a recipe you are following - just add greens toward the end of cooking (except for collards in which most people prefer these cooked longer).

Search this sight for greens and you will see many recipes featuring greens. A delicious recipe that came from one of our farm interns is called Melum - it does require some knife work, but cooks up very quickly!

October 13, 2019
Sign Up For 2019 Late Fall CSA!
by Farmer Dana

Registration is now open for the 2019 Late Fall CSA!

To Join, Log In Here.

October 6, 2019
Workshifts for Week of 10/6/19
by Farmer Derek

We see monarch butterflies regularly on the farm but still get pretty excited by them, perhaps due to their vulnerability and simple/exquisite beauty. Here one enjoys a late season red clover snack.

Workshifts scheduled for this week:

Wednesday (10/9) 10am-12noon
Friday (10/11) 10am-12noon
Sunday (10/13) 9-11am

Workshift sign-up instructions may be found here. Calendar is here. Member Work Guidelines are here.

If it is actively raining during the time of the shift we'll probably process garlic in the barn, out of the rain.

Work opportunities should last for about one more month. Upcoming tasks will include: harvest roots and storage crops (carrots, beets, turnips, etc); retrieve and trim hanging garlic; split garlic into cloves for seed; plant and mulch garlic; and maybe some miscellaneous weeding and clean up.

October 6, 2019
Shares Available for 2019 Late Fall CSA
by Farmer Dana

Watering in (and playing around) the first round of Late Fall greens. Overwintered, overlooked, 4-year-old rosemary also in view.

Registration is now open for the 2019 Late Fall CSA!

To Join, Log In Here.

2019 marks the 8th Late Fall CSA season!

Offering a mix of fresh and storage crops like lettuce, spinach, radicchio, arugula, mizuna, bok choy, kale, collards, chard, cabbage, Napa cabbage, herbs, leeks, garlic, onions, beets, watermelon radishes, daikons, turnips, carrots, celeriac, kohlrabi, potatoes, rutabaga, and sweet potatoes. It's basically an extension of the Main Season share. We use season extension techniques and infrastructure such as the unheated high tunnel, hoop house, and hoop tunnel; the minimally heated greenhouse; low hoops; and row covers to provide fresh crops as well as storage crops.
Eight week season begins the week of November 11th (immediately following the conclusion of the Main Season) and ends the week of December 30th.
Full ($240), Medium ($175), and Half Shares ($130) available. Price/week remains the same as prior seasons. Half Shares will be assigned same A/B week as Main Season unless a different week is requested.
Pick up day options include Wednesday 1-8pm and Saturday 11am-1pm (you choose a day but you can switch temporarily by notifying us in advance) however...
(During the week of Thanksgiving, Late Fall Harvest Week #3, Wednesday's pick up will take place on Tuesday, November 26th to accommodate travelers and holiday schedules and...during the week of Christmas, Late Fall Harvest Week #7, Wednesday's pick up will take place on Thursday, December 26th.)
No work requirement/discount.
The total number of shares available is about half that of the Main Season, so sign up soon!

October 6, 2019
Last Potluck of 2019 Season!
by Farmer Dana

The final potluck of the 2019 season is scheduled for this Saturday, October 12th, 4:30-8pm. Join us under the pavilion for a shared meal. Bring a dish to share, your own place settings, and beverages. We'll have a fire, s'mores, and music after the meal. We hope to see you there to enjoy some cool fall weather together!

September 29, 2019
Workshifts for Week of 9/29/19
by Farmer Derek

Waterway installation in what was the 2019 u-pick field.

Workshifts scheduled for this week:

Wednesday (10/2) 9-11am
Friday (10/4) 10am-12noon
Sunday (10/6) 9-11am

Workshift sign-up instructions may be found here. Calendar is here. Member Work Guidelines are here.

If it is actively raining during the time of the shift we'll either dismantle the hoop tunnel tomato planting or process garlic in the barn.

Work opportunities should last for another month or so but frequency will decrease as we move away from summer.

September 29, 2019
Cabbage and Broccoli Delight
By Linda Dansbury

Fortunate to have good weather for a good broccoli harvest this year!

Last week I talked about similarities/differences between the Savoy cabbage we received this past week versus green/red cabbage. This week we might have a choice between Savoy, Napa and green cabbage. Although they are interchangeable, Napa cabbage leaves are a bit more soft and flexible and it is milder in flavor. Both Savoy and Napa are good cabbages to use for stuffing.

An easy way to enjoy the cabbage is to slice it thinly, like you would for cole slaw. In a large saute pan, heat a little oil or butter (or a combination) at medium heat. When warm, add the cabbage and allow to cook, stirring frequently. Cook until soft and starting to brown. Add salt and pepper and herbs as desired and enjoy! The cooking mellows the taste and it is almost nutty in flavor.

Did you know that broccoli is delicious roasted? Simply preheat the oven to 450 degrees. While heating, toss broccoli florets with olive oil, sliced garlic, salt and pepper. Spread in a single layer on a cookie sheet and roast for about 20 minutes, until softened and browned on the edges. Enjoy as is, or sprinkle a bit of parmesan cheese over the broccoli.

September 29, 2019
Sign Up For Late Fall CSA!
by Farmer Dana

Preparations are underway for cold season growing in the Hoop House. This is the smallest of 4 structures that we're preparing for plants.

Registration is now open for the 2019 Late Fall CSA!

To Join, Log In Here.

2019 marks the 8th Late Fall CSA season!

Offering a mix of fresh and storage crops like lettuce, spinach, radicchio, arugula, mizuna, bok choy, kale, collards, chard, cabbage, Napa cabbage, herbs, leeks, garlic, onions, beets, watermelon radishes, daikons, turnips, carrots, celeriac, kohlrabi, potatoes, rutabaga, and sweet potatoes. It's basically an extension of the Main Season share. We use season extension techniques and infrastructure such as the unheated high tunnel, hoop house, and hoop tunnel; the minimally heated greenhouse; low hoops; and row covers to provide fresh crops as well as storage crops.

Eight week season begins the week of November 11th (immediately following the conclusion of the Main Season) and ends the week of December 30th.

Full ($240), Medium ($175), and Half Shares ($130) available. Price/week remains the same as prior seasons. Half Shares will be assigned same A/B week as Main Season unless a different week is requested.
Pick up day options include Wednesday 1-8pm and Saturday 11am-1pm (you choose a day but you can switch temporarily by notifying us in advance) however...

(During the week of Thanksgiving, Late Fall Harvest Week #3, Wednesday's pick up will take place on Tuesday, November 26th to accommodate travelers and holiday schedules and...during the week of Christmas, Late Fall Harvest Week #7, Wednesday's pick up will take place on Thursday, December 26th.)

No work requirement/discount.
The total number of shares available is about half that of the Main Season, so sign up soon!

September 22, 2019
Workshifts for Week of 9/23/19
by Farmer Derek

Sweet potatoes revealed underneath their vine canopy. Hardworking members and farm crew retrieved a few thousand pounds of these tubers from more than 3000' feet of beds on Friday and Sunday. They'll cure in a heated room for a couple of weeks to heal and sweeten.

Workshifts scheduled for this week:

Wednesday (9/25) 9-11am
Friday (9/27) 9-11am
Sunday (9/29) 8-10am

Workshift sign-up instructions may be found here. Calendar is here. Member Work Guidelines are here.

If it is actively raining during the time of the shift it will be canceled.

Work opportunities should last for another month or so but frequency will decrease as we move away from summer.

September 22, 2019
Changing of the Crops
By Linda Dansbury

During our weekly field walk and to-do list creation broccoli was checked and subsequently sampled to confirm readiness and tastiness for shares this week.

There has been a gradual changeover with summer crops overlapping with fall crops as they slowly start being harvested. This week, fall comes to us both literally and figuratively, with more fall crops entering the scene. Cabbage and broccoli are here!

Cabbage is easy to store - a plastic bag or container in the fridge and it lasts for weeks - outer leaves may yellow a bit, but just remove them and you have a perfect head left underneath. The first of our cabbages is Savoy cabbage. It is has a tight head like the traditional green and red cabbage, but the leaves are wavy/wrinkled, making the head look pretty. It can be used interchangebly with regular green and red cabbage.

As for broccoli, I find a little game of "find the hidden worm(s)" an important step in the broccoli keeping best in the fridge. The little critters hide on stems and in-between the florets and the color blends in with the color of what they are eating, but not removing them causes the places where they lay to go bad. This may sound complicated, but it really only takes a minute or two and is well worth the time.

This past week we received green tomatoes - you may wonder what to do with them. They are edible and don't need to be ripened. They can be cut up and added to your green salads, made into a Green Tomato Relish or fried up as in Fried Green Tomatoes with Remoulade Sauce, both of which are on this site. Or, mix with the remaining sweet and hot peppers, red tomatoes, onions, garlic, fresh or dried oregano, fresh cilantro, a bit of cider vinegar, salt and pepper - if it seems too tart for your taste, add a bit of your favorite sweetener.

September 15, 2019
Workshifts for Week of 9/16/19
by Farmer Derek

Checking on the fall planting of kohlrabi. A forest of arugula, turnips, radishes, and kale are behind. A return of stellar fall brassicas thanks to drier weather.

Workshifts scheduled for this week:

Wednesday (9/18) 9-11am
Friday (9/20) 9-11am
Sunday (9/22) 8-10am

Workshift sign-up instructions may be found here. Calendar is here. Member Work Guidelines are here.

If it is actively raining during the time of the shift it will be canceled.

We're into the final quarter of the workshift season! Work opportunities will last for another month or so but frequency may decrease as we approach and are in Fall/Autumn.

September 15, 2019
What to do with Leeks?
By Linda Dansbury

Leeks as fresh as we get them store perfectly nice in the fridge for 2-3 weeks. After that, the outer leaves will start to yellow. The best way to store them is wrapped in a damp paper towel in a perferated plastic bag in the fridge. From all that I have read, smaller leeks store for a longer time than large ones, so keep that in mind as you are consuming them.

September 8, 2019
Workshifts for Week of 9/9/19
by Farmer Derek

Direct seeding arugula, greens mix, and hakurei turnips with what feels like an antique contraption but works marvelously prior to last week's rain event.

Workshifts scheduled for this week:

Wednesday (9/11) 9-11am
Friday (9/13) 9-11am
Sunday (9/15) 8-10am

Workshift sign-up instructions may be found here. Calendar is here. Member Work Guidelines are here.

If it is actively raining during the time of the shift it will be canceled.

We're into the final quarter of the workshift season! Work opportunities will last for another 1.5 months or so but frequency will decrease as we approach and are in Fall/Autumn.

September 8, 2019
Freezing Peppers and Tomatoes
By Linda Dansbury

Double swallowtail larvae action on what we call wild carrot.

Maybe you are wondering what to do with all the sweet and hot peppers you have been collecting. I have been freezing peppers for years, but I decided to look it up to see how it is supposed to be done. I really like freezing some of both the hot and sweet peppers because during the winter I will often decide to make something that requires one or both and rather than having to run out to the store, I can just pull what I need out of the freezer.

For sweet peppers, remove stem, seeds and membrane, cut up the way you would like to use them, place in a single layer on a cookie sheet and freeze. Once frozen, place in a plastic bag or container. The peppers will get soft, but when you cook them into chili or stew, they are cooked until soft anyway.

For hot peppers, just leave them whole.

As for tomatoes, they also freeze really well. Remove the stem and cut out any blemishes/bad spots. Place whole in a large plastic freezer bag and freeze until ready to use in sauce, stews, soups. The skins will slip right off as they start to defrost.

September 1, 2019
A few Crop Notes
By Linda Dansbury

Make a plan and keep good records. Assess health, yield, success, failure of crops, evaluate, make hypothesis, test, make new plan, try again, establish theory. Control some variables. Find what works pretty well most of the time.

Summer crops are transitioning to fall - think greens, potatoes, etc..., so I am sure your cooking recipes and methods are starting to change as well.

A couple notes on crops you are receiving:

Garlic - is now cured and can be stored at room temperature - a cool, dark place is best for keeping the garlic for a while.

Potatoes - don't worry about the small blemishes/holes - they are delicious potatoes and the red ones we just received keep their pink inner color when cooked, making them so pretty for potato salads for your Labor Day cookouts. Store in a cool, dark place, away from onions for longest storage, but keep in mind that some of our potatoes, including the redskin ones are not meant for long term storage.

Onions - these small beauties are meant to be stored in the fridge - they will keep for weeks.

Butternut squash - if you take one with a blemish, use it fairly quickly so it doesn't go bad. If there is no blemish, they can be stored in a cool, dark place for quite awhile - but check your storage crops on a weekly basis so you don't lose them to rotting.

September 1, 2019
Workshifts for this Week (9/2/19)
by Farmer Derek

A beautiful eastern black swallowtail found on the ground fully intact but lifeless.

Workshifts scheduled for this week:

Wednesday (9/4) 9-11am

Friday (9/6) 9-11am

Sunday (9/8) 8-10am

Workshift sign-up instructions may be found here. Calendar is here. Member Work Guidelines are here.

If it is actively raining during the time of the shift it will be canceled.

We're into the final quarter of the workshift season! Work opportunities will last for another 1.5 months or so but frequency will decrease as we approach and are in Fall/Autumn.

September 1, 2019
Late Fall CSA to be Announced Soon!
by Farmer Dana

Back by very popular demand, rutabaga is also thriving in this dry weather in a field enjoying a post-fallow boost. An awesome winter storage root vegetable, it just might be the tastiest ingredient in a miscellaneous root roast, turning bright orange. It was transplanted this season instead of directly seeding into the soil and thus with adequate spacing and good fertility it is quickly approaching softball size.

Very soon we'll open registration for the 2019 Late Fall CSA. It will run for 8 weeks after the conclusion of the Main Season CSA (which ends the week of 11/4/19, harvest week #26, Week B). After the New Year there may be the occasional Flash Greens, etc, sales.

August 25, 2019
Workshifts for Week of 8/26/19
by Farmer Derek

A local bumblebee collecting nectar and pollen from one of our sunflowers.

Workshifts scheduled for this week:

Tuesday (8/27) 9-11am
Wednesday (8/28) 9-11am
Friday (8/30) 9-11am
Sunday (9/1) 8-10am

Workshift sign-up instructions may be found here. Calendar is here. Member Work Guidelines are here.

If it is actively raining during the time of the shift it will be canceled.

We're into the final quarter of the workshift season! Work opportunities will last for another 1.5 months or so but frequency will decrease as we approach and are in Fall/Autumn.

If you still need to complete your pledged farm labor hours for your share discount please sign up soon. Alternatively, if you'd rather pay the full amount for your farm share that is fine, just send us a check to cover the workshift hours.

August 18, 2019
Returning to Greens
By Linda Dansbury

Buckwheat sown on July 17th is a good place to play.

I don't know about you, but I have been missing greens from the farm. We might be receiving kale and chard this coming week, so I am happy!

For me, the combination of ingredients late in the summer calls for summer veggies stews - there are a lot of recipes on this site, so search for any crop you want to feature, such as eggplant, peppers or okra and recipes will pop up. Although most will not have greens in the ingredient list, I normally do add any greens I have to the stew when it is nearly cooked through, adding even more flavor and nutrition to the mix.

Or just make up your own mixture of whatever you have: chop up the veggies you want to use up in the order they will take to cook. I normally start with the onions and peppers - I tend to add the garlic a little later so it doesn't burn. Add in eggplant and continue cooking - adding liquid if needed - chopped tomatoes can serve as the liquid. Add the okra or zucchini and cook till "al dente" - you don't want these to be too soggy. Finally add chopped greens, followed by chopped fresh herbs. Delicious as a side dish, but also a great topping for chicken or sausage, or to keep it vegetarian, add white beans or chick peas to bump up the protein.

Enjoy your veggies!

August 18, 2019
Workshifts for Week of 8/18/19
by Farmer Derek

We're taking a break from workshifts this week due to heat and vacation. The schedule will be back to normal next week.

August 11, 2019
Upcoming Events: Potlucks and a Farm Tour
by Farmer Dana

More misty morning majestic sunflowers.

Wednesday, August 14th, 6-8pm at Anchor Run Farm: Bucks County Foodshed Alliance and Buy Fresh Buy Local® Bucks County announce the 2019 series of popular farm evenings that introduce consumers to the local small-scale producers who put the freshest foods onto our tables via direct sales, community-supported agriculture operations (CSAs), farmers markets, farm stands, and other venues. The farm evenings include a potluck dinner and a tour of the farm.
Saturday, August 17th, 5-8pm: Potluck in the pavilion. Meet and mingle with your farmers and other CSA members. Bring a dish to share, your own place settings, and a beverage of your choice. The meal should be followed by a small fire and perhaps even live music. S'mores anyone?

August 11, 2019
Workshifts for Week of 8/12/19
by Farmer Derek

Cantaloupe taste test and nourishment before hauling a thousand pounds back to the barn.

Workshifts scheduled for this week:

Wednesday (8/14) 9-11am
Friday (8/16) 9-11am
Sunday (8/18) 8-10am

Workshift sign-up instructions may be found here. Calendar is here.

If it is actively raining during the time of the shift it will be canceled.

We're definitely into the final third of the workshift season. Work opportunities will lessen over the next couple of months so if you still need to complete your pledged farm labor hours for your share discount please sign up soon!

August 4, 2019
Peak U Pick - including Edamame
By Linda Dansbury

Sunflower cyclops on a misty morning.

July and August represent peak U Pick time. You can collect your U Pick allotment Mon-Sun 8am-8pm of your pick up week. Consult the U Pick board in the pick up room for current quantities. Please reuse the harvest containers and if you borrow the Farm's scissors, please return them after each use, so others can use them too.

A note about the blackberries - for the sweetest berries, pick the ones that are completely black and come off the plant with just a slight tug. If you have to really pull them, they are not fully ripe. Look toward the bottom of the plants and behind leaves too - they are plentiful!

Edamame will be available this week for the first time and will last about a month. Look toward the bottom of the plants for the plumpest beans. When you get them home, place them in a plastic bag in the fridge until ready to cook. To cook, bring a large pot of heavily salted water to a rolling boil and then add the edamame pods. Watch closely, because they have a tendency to boil over. Start testing for done-ness at 9 minutes. They are typically cooked to perfection by 11 minutes. Drain the beans and they are ready to eat! Place in a bowl and salt again - adding paprika, a flavored salt or another favorite spice is also yummy. Cooked beans will keep in the fridge for a few days, or freezer for a couple months. I do find that if I freeze them to use later, I prefer them to have already been shelled so I can use them in dishes that call for edamame, lima beans or fava beans.

There are several nice recipes using edamame on this site, including Soybean Hummus, Edamame Lo Mein, Edamame Succotash with Shrimp, and Edamame and Carrot Salad with Rice Vinegar.

August 4, 2019
Workshifts for Week of 8/4/19
by Farmer Derek

Exhausted after this mid-Sunday haul of cantaloupe.

Workshifts scheduled for this week:

Wednesday (8/7) 9-11am
Friday (8/9) 9-11am
Sunday (8/11) 8-10am (probably harvesting potatoes!)

Workshift sign-up instructions may be found here. Calendar is here.

If it is actively raining during the time of the shift it will be canceled.

August 4, 2019
Upcoming Events
by Farmer Dana

What we're pretty sure is a pickerel frog, it's species has been seen hopping around the farm noticeably more this year.

Wednesday, August 7th, 6-8pm: Bucks County Foodshed Alliance and Buy Fresh Buy Local® Bucks County announce the 2019 series of popular farm evenings that introduce consumers to the local small-scale producers who put the freshest foods onto our tables via direct sales, community-supported agriculture operations (CSAs), farmers markets, farm stands, and other venues. The farm evenings include a potluck dinner and a tour of the farm.
Saturday, August 17th, 5-8pm: Potluck in the pavilion. Meet and mingle with your farmers and other CSA members. Bring a dish to share, your own place settings, and a beverage of your choice. The meal should be followed by a small fire and perhaps even live music. S'mores anyone?

July 28, 2019
Workshifts for Week of 7/29/19
by Farmer Derek

Transplanting beets (and chard and lettuce and kale) at the tail end of last weekend's heat wave just before some nice soaking rain.

Workshifts scheduled for this week:

Wednesday (7/31) 9-11am
Wednesday (7/31) 6-8pm
Friday (8/2) 9-11am
Sunday (8/4) 7-9am (special early-riser and heat-beating start time!)

Workshift sign-up instructions may be found here. Calendar is here.

If it is actively raining during the time of the shift it will be canceled.

July 28, 2019
Upcoming Event: Potluck!
by Farmer Dana

Monarch butterfly larva on milkweed.

Saturday, August 17th, 5-8pm: Potluck in the pavilion. Meet and mingle with your farmers and other CSA members. Bring a dish to share, your own place settings, and a beverage of your choice. The meal should be followed by a small fire and perhaps even live music. S'mores anyone?

July 21, 2019
What are husk cherries?
By Linda Dansbury

Ripe husk cherries turn gold and often lose the gravity battle.

Husk cherries/ground cherries/cape gooseberries are in the same family as tomatoes and tomatillos and are very nutritious. The ripe fruit have a good amount of beta-carotene. Plus, they also have significant amounts of calcium, iron, phosphorus, potassium, bioflavonoids, protein, and fiber. On top of this, ground cherries only have 53 calories per 3.5 ounce serving.

Ground cherry flavor profile is somewhat tropical. The flavor has been called a cross between a strawberry and pineapple. They are delicious as a healthy snack eaten all by themselves. But, their high pectin content makes them perfect for Ground Cherry Jam, Ground Cherry Pie, fruit compote, an addition to salsa verde, and as a component in a Corn, Basil and Ground Cherry Salad. My personal favorite is Ground Cherry Salsa - if you chop everything by hand it does take some effort, but it is worth it! They keep for a long time just sitting out on your kitchen counter - leave the husks on them. Since they have such a long shelf life, you can also save up a few week's harvest and then use them up.

They are also one of the easiest crops to harvest - just pick the ones up that have fallen off the plants - yum!

July 21, 2019
Workshifts for Week of 7/22/19
by Farmer Derek

Wild bergamot and gray-headed coneflower blooming in the pollinator habitat at sunset.

Workshifts scheduled for this week:

Wednesday (7/24) 9-11am
Wednesday (7/24) 6-8pm
Friday (7/26) 9-11am
Sunday (7/28) 7-9am (special early-riser and heat-beating start time!)

Workshift sign-up instructions may be found here. Calendar is here.

If it is actively raining during the time of the shift it will be canceled.

July 14, 2019
What to do with Tomatillos
By Linda Dansbury

A ripe tomatillo fills out and splits its husk.

Tomatillos are in the same family as tomatoes and eggplant and are very nutritious. Since our farmers have added the black fiber between the beds, they are so easy to harvest: the contrast of the color of the fruit to the black makes it easy to spot the fruit - just be careful walking the rows - the walkways are uneven. Tomatillos are ready to harvest when the husk starts to dry/turn yellow and splits open. The fruit often falls out of the husks, so they can be just picked up off the ground.

Tomatillos keep for a couple of weeks when stored in a plastic bag in the fridge. It is best to remove the husks before storing. I normally keep a couple weeks of pickings and then make into salsa or a sauce.

My favorites recipes are the Chicken Stew with Tomatillo Sauce and of course, Salsa Verde, which is what tomatillos are probably mostly known for. I make several batches a year of the tomatillo sauce for the chicken recipe. It freezes great and I always have the basis for an easy meal at hand. I have added a new version of Salsa Verde recipe to this site, because I love to broil or grill them and get that smokey flavor.

July 14, 2019
Summertime Haul
By Linda Dansbury

Elecampane in the herb garden at sunset.

This is the time of year you need to bring your muscles to the farm for pick up! The sheer weight of all the veggies is incredible!

Don't forget to do your share of U Pick each week of your pick up week. U pick veggies account for a significant part of your share. For the best experience in the heat of the summer, get to the farm early in the day if possible, make sure you wear protective, comfortable shoes, slather on sunscreen or wear long sleeves, pants and a hat. Sunglasses are a must in my mind as well.

Make sure you have scissors and bags, and if you have been bringing the harvest containers home, bring them back to the farm to re-use.

Enjoy the flowers! I have found the best way to do U Pick is to save the flowers for last because they wilt quickly. I bring a large mason jar in which I add some water to before I head to the farm. As soon as my bouquet is cut, I place in the mason jar for the ride home.

July 14, 2019
Workshifts for Week of 7/15/19
by Farmer Derek

Processing garlic to be distributed as fresh/uncured bulbs for a couple of weeks.

Workshifts scheduled for this week:

Wednesday (7/17) 9-11am
Wednesday (7/17) 6-8pm

Friday (7/19) 9-11am

Sunday (7/21) 7-9am (special early-riser and heat-beating start time!)

Workshift sign-up instructions may be found here. Calendar is here.

If it is actively raining during the time of the shift it will be canceled.

Tying garlic with string prior to hanging.

July 14, 2019
CSA Member & Coffee Roaster!
by Farmer Dana

Longtime CSA member and coffee aficionado Sukhi Bedi has started his own small batch coffee roasting company, Happy Cat Coffee. Orders can be placed on the website and can be shipped directly to you, or you can arrange for him to bring it to the farm for you to pick up. Currently, Anchor Run CSA members can enjoy a 20% discount with code 'ANCHORFARMROCKS'. Also, Sukhi is planning to be at the farm on Thursday, July 25th, 4:30-6:30pm with his freshly roasted coffee for sale.

July 7, 2019
Maple Syrup & Honey For Sale Thursday 7/11
by Farmer Dana

Susan and Todd Klikus of Augusta Acres Farm will be at Anchor Run CSA on Thursday, July 11th, 1:00-6:30pm to share and sell their maple syrup and honey!

Augusta Acres is located in Beach Lake, PA and is a family-run operation. They farm using only organic methods and are members of Pennsylvania Association for Sustainable Agriculture and the Pennsylvania Maple Producers Association.
Sap from trees located strictly on the farm is boiled down in small batches on their wood fired arch to produce a maple syrup that is dark and robust.

Their honey is extracted from on-farm apiaries and is an "all season", raw honey which is dark and very sweet.
Pints are $15; Quarts are $24.
Cash, checks, and credit cards are acceptable methods of payment.
Questions and to pre-order, contact Susan Klikus directly at susanklikus@gmail.com.

If you can't make it to the farm this Thursday during those hours and you would still like to participate in this opportunity contact Susan at susanklikus@gmail.com by end of day Tuesday July 9th and she will set aside your order to pick up on your regularly scheduled pick up day.

July 7, 2019
Workshifts for Week of 7/8/19 Including The Great Garlic Harvest!
by Farmer Derek

Tying garlic to hang from barn rafters in 2016.

Workshifts scheduled for this week:

Tuesday (7/9) 9-11am
Wednesday (7/10) 9-11am & 6-8pm
Friday (7/12) 9-11am
Sunday (7/14) The Great Garlic Harvest! 8-10am, 9-11am, & 10am-12noon

Workshift sign-up instructions may be found here. Calendar is here.

If it is actively raining during the time of the shift it will be canceled.

July 7, 2019
Eggplant is Here
By Linda Dansbury

Eggplant looking good and quite large.

This week, some of us will receive eggplant and hopefully they will be with us for the remainder of the summer. Wonder how to keep it fresh? If you plan to use it within a day or 2, just store in an open plastic bag in a cool place. If you are going to keep it longer, place in a perforated or open plastic bag with a paper towel and place in the veggie drawer in the fridge. Use within 5-7 days. There are ways to freeze it, but I really don't like to do this with raw eggplant - I will prepare a dish and then freeze the dish instead.

A couple of my favorite eggplant dishes on this site that are perfect for the veggies we are receiving now are a delicious main course called Eggplant and Green Beans in a Spicy Garlic Sauce and Grilled Eggplant with Honey Soy Glaze. There are many other yummy recipes, so search for them and enjoy!

June 30, 2019
Workshifts for Week of 7/1/19
by Farmer Derek

Hard-working members helping hard-working farmers harvest carrots!

Workshifts scheduled for this week:

Tuesday (7/2) 9-11am

Wednesday (7/3) 9-11am & 6-8pm

Friday (7/5) 9-11am

Sunday (7/7) 9-11am

Workshift sign-up instructions may be found here.

Help your farmers pull some weeds and harvest this week! We still have 20% of the carrots to harvest.

If it is actively raining during the time of the shift it will be canceled.

June 23, 2019
Workshifts for Week of 6/24/19
by Farmer Derek

Welcome to the 2019 U-pick Flower Patch!

Workshifts scheduled for this week:

Tuesday (6/25) 9-11am
Wednesday (6/26) 9-11am & 6-8pm
Friday (6/28) 9-11am
Sunday (6/30) 9-11am

Workshift sign-up instructions may be found here.

Help your farmers pull some weeds and harvest this week! We had to cancel every shift last week due to the weather and now have some catching up to do.

If it is actively raining during the time of the shift it will be canceled.

June 23, 2019
Potluck Saturday 6/29!
by Farmer Dana

Come hang out with your local farm family this weekend!

Saturday, June 29th, 6-9pm: Potluck in the pavilion. Meet and mingle with your farmers and other CSA members. Bring a dish to share to feed six, your own place settings, and a beverage of your choice. The meal should be followed by a small fire. S'mores anyone?
Check the calendar here.

June 23, 2019
Love to our Tiny Turnips!
By Linda Dansbury

Sunshine puddles in the celeriac and leek patch. Unfortunately the deluge was not followed by a rainbow.

Every so often I ask our farmers if there are crops that people are asking about - Derek said that it seems people are reluctant to take the beautiful, little white orbs known as hakurei turnips. I absolutely love these little mild veggies because of their flexibility. Raw, they are delicious to eat all by themselves or dipped into your favorite dips or hummus. I also slice them and add to salads as you would radishes.

They also cook up easily and deliciously - sliced thin, add to a pan in which a little olive oil has been added. When tender and slightly browned, add garlic scapes and chopped greens and saute until greens are wilted and turnips are desired tenderness. The turnips caramelize when they brown and it almost sweetens the flavor. Add soy sauce or sesame oil and then finish off with chopped scallions and fresh herbs. A squeeze of fresh lemon juice also works well. See my note in How I enjoyed my Harvest.

Turnips are also delicious roasted. Cut in half or leave whole if small, toss in olive oil, salt and pepper, and roast till browned and tender. When they come out of the oven, toss with your favorite fresh herbs. Yum.

There are also several recipes, both raw and cooked preparations, on this site, so check out the Asian Turnip/Cabbage Slaw, Asian Turnips with Miso, Shaved Turnip Salad, and more!

June 16, 2019
Workshifts for Week of 6/17/19
by Farmer Derek

Potatoes cultivated and hilled, all 9,000 feet of them.

Workshifts scheduled for this week:

Tuesday (6/18) 9-11am
Wednesday (6/19) 9-11am & 6-8pm
Friday (6/21) 9-11am
Sunday (6/23) 9-11am

Workshift sign-up instructions may be found here.

Take advantage of these awesomely cool temperatures! Help your farmers pull some weeds and harvest this week. As of now it looks like there is a 'chance' of rain each day this week. If it is actively raining during the time of the shift it will be canceled.

June 16, 2019
Upcoming Events
by Farmer Dana

If you've never sniffed a milkweed flower, you absolutely must do so; there's perhaps nothing that smells better.

Saturday, June 29th, 6-9pm: Potluck in the pavilion. Meet and mingle with your farmers and other CSA members. Bring a dish to share to feed six, your own place settings, and a beverage of your choice. The meal should be followed by a small fire. S'mores anyone?
Check the calendar here.

June 16, 2019
Fennel and squash
By Linda Dansbury

Cucumber harvest has begun and will hopefully continue for a couple of months.

The pick up room is so pretty with all of the colorful veggies!

A quick note on the squash - the yellow and green are interchangeable in recipes - so even when a recipe calls for zucchini, which is a green squash, you can use the yellow ones too. I like using a combination because it looks so pretty. Don't peel them! The skins are tender and contain a lot of important vitamins and minerals. There are several really nice summer squash recipes on this site. One of my favorite summertime meals is Warm Summer Squash and Sausage Salad. It is a one pan dinner and perfect to do now with the wonderful heads of romaine lettuce we are receiving.

Fennel makes its first appearance in our share this week. Fennel is in the parsley family, and provides good amounts of vitamin C, iron, fiber, and potassium.

All parts of the fennel plant—bulb, stalk, and the feathery fronds—are edible, and will add texture and flavor to salads, slaws, pastas, and more. Thinly sliced raw fennel bulb adds a sweet licorice flavor and crunchy texture to salads. To slice the bulb, stand it on the root end and cut vertically with a sharp knife or mandolin. To soften the flavor of the bulb, try braising, sautéing, roasting, or grilling it.

Fennel stalks can take the place of celery in soups and stews, and can be used as a "bed" for roasted chicken and meats. Fennel and seafood form a delicious combination. Use fennel fronds as a garnish, or chop them and use as you would other herbs, like dill or parsley. There are many fennel recipes on this site - both raw and cooked. Or, try the new recipe Salmon and Fennel with Roasted Lemon Vinaigrette using your Wild for Salmon fish!

June 9, 2019
Workshifts For This Week
by Farmer Derek

The onion patch at sunset. It was successfully weeded last week thanks to workshifts and farm staff.

Workshifts scheduled for this week:

Tuesday (6/11) 1-3pm
Wednesday (6/12) 9-11am & 6-8pm
Friday (6/14) 9-11am & 1-3pm
Sunday (6/16) 9-11am

Workshift sign-up instructions may be found here.

Take advantage of these relatively cool late spring temperatures! Help your farmers pull some weeds and harvest this week.

June 9, 2019
Upcoming Events
by Farmer Dana

Join this swallowtail larva for a meal at the farm!

Saturday, June 29th, 6-9pm: Potluck in the pavilion. Meet and mingle with your farmers and other CSA members. Bring a dish to share to feed six, your own place settings, and a beverage of your choice. The meal should be followed by a small fire. S'mores anyone?

Check the calendar here.

June 9, 2019
Scapes and Beets
By Linda Dansbury

Borage is currently flowering in the herb garden. The flowers and leaves of this plant are edible, tasting mildly like cucumber.

This week we see 2 perennial favorites in the pick up room: garlic scapes and beets with tops.

Garlic scapes are the flower stalk of the garlic bulb. Farmers have been cutting the flower stalk off the plants for years so that the energy goes into forming the cloves, rather than into reproduction of the plant. As with green or spring garlic, it has to be stored in the fridge, where it will keep for a few weeks. Use it for a mild garlic flavor in any dish you like - but...don't cook it for long because the taste will be lost. If using in a cooked dish, add at the end, as you do with greens. We have a few recipes on this site for scapes, including Garlic Scape and White Bean Dip and Garlic Scapes and Greens with Pasta to help you with ideas.

Beets with tops are a wonderful treat from the farm. These spring beets are particularly sweet. When you get them home, separate the greens from the beets and store separately in the fridge. The greens can be cooked on their own or along with other greens with olive oil and garlic, adding a bit of red pepper flakes, salt and pepper. They will take 5-8 minutes to be ready to eat. Or, for a special treat, try making recipes that incorporate both the beets and greens, including Roasted Beets and Beet Green Risotto - the color of this dish is a show stopper, and it is truly delicious! Or simply make the Roasted Beets and Beet Greens dish. There are many beet recipes on this site.

June 2, 2019
Workshifts for Week of 6/3/19
by Farmer Derek

Stormy sky above the tractor.

Workshifts scheduled for this week:

Tuesday (6/4) 9-11am & 1-3pm

Wednesday (6/5) 9-11am & 1-3pm & 6-8pm
Friday (6/7) 9-11am & 1-3pm
Sunday (6/9) 9-11am

Workshift sign-up instructions may be found here.

We have some serious weeding to do so please consider lending a hand! We also need to harvest strawberries for pick up room distribution.

June 2, 2019
A lot of new Veggies
By Linda Dansbury

I hope everyone is enjoying the delicious strawberries from the farm. They taste extra sweet to me because other local farms strawberry crops have succumbed to the extreme wet weather. The saturated soils of last fall when strawberries are planted prevented the plants from coming to a nice size; couple that with this past week's torrential rains leaving more standing water, and their berries have rotted. So, appreciate the water management actions that Anchor Run has invested in and enjoy the harvest!

This is the time of year when every week's harvest varies as more and more things mature. Some of the greens, such as broccoli raab, Italian dandelion greens, escarole and radicchio are deemed too bitter for some people. I tend to use bits of them in my mixed salads, so that the bitter hint is actually a plus. Here are some strategies to try to tame the bitterness.

Cut or slice the greens in small pieces or strips, soak in cold water in which a few ice cubes have been added for 30 minutes. This helps tame the bitterness. Likewise, blanching and/or cooking significantly cuts down the bitterness. Broccoli raab is the prime example. It’s so good when quickly sautéed with garlic and red pepper flakes, but an overload of acrid flavor can destroy the dish’s balance. To guarantee the right taste, first blanch the raab in a pot of boiling salty water until it turns bright green. Then drain the stalks and finish the newly non-bitter vegetables however you’d like.

Bitter vegetables respond well to hints of sweetness. Add a little extra sugar or honey to vinaigrettes intended for bitter veggies. Also, the combination of strong vinegar and a big pinch of salt can tame even the bitterest of bites with its own assertiveness. Look for vinegars with a lot of character: this is the right place to pour on your aged balsamic or imported sherry vinegar.

If you’re sensitive to bitter flavors and not averse to adding fat, add cheese, cream, and butter to bitter vegetables; this shields your taste buds against their boldness. Creamy gratins are good formats to look to, and strong rich cheeses, like fontina and gorgonzola, make an ideal finish for anything with bitter greens.

There are a lot of recipes on this site for the bitter greens we receive that employ these methods, so try some of them! And remember, bitter greens are extra good for your body and your digestion!

June 2, 2019
Now What?! Recap
by Gia Yaccarino

I love doing this workshop! The members who attend are always so eager to learn! This year was no different! People shared their ideas and asked lots of great questions! How to use all the lettuce definitely came up once or twice! I recommend using the salad mix first and save the full heads of lettuce until later in the week. Figuring out which greens should be used first, and which ones can wait is part of the CSA learning curve!

We talked about what types of containers to use to store our produce. I love the Rubbermaid ones with a little shelf on the bottom.

I also attempted to emphasize what a unique experience it is regarding how each member handles their share – being a CSA member is not a one-size-fits-all experience! But with that being said, we can learn soooo much from each other! So please, talk to each other in the pickup room or as you are doing your u-pick. I know that I learn new things each year from other members!

Of course, the workshop would not be complete without food! I shared BBQ Zucchini Chips and dehydrated tomatoes when we briefly spoke about using a dehydrator. I would love to hear from any member who has used their air fryer as a dehydrator!

I suggested that members use the center rib of the Kale for something like Kale Stem Pesto – which I had some to share! And I also shared a newer family favorite – Kohlrabi in a Peanut Teriyaki sauce. I promise the recipe will come in a future newsletter!

Overall, I hoped to try to encourage members to think outside the box regarding using their share. I will confess that until maybe 5 or 6 years ago, whenever Bok Choy was part of our share, the only thought I had was “make rice for stir fry”. Now I use Bok Choy in so many ways – using the leaves for a wrap, having the stem with peanut butter, or using both leaf and stem in a Mexican Casserole! Look for the recipe on the Recipe page: Bok choy Mexican casserole. Or using the Bok Choy leaves to wrap the Kohlrabi in the Peanut Teriyaki sauce mentioned above!!! Swapping out a mild green you don’t have with a mild green you do is a great way to modify a recipe! Same thing goes with bitter greens. Heck – experiment with your recipes and swap in a bitter green instead of using a mild green. Live life on the wild side!

Blanching greens to freeze and save for later was also discussed. I don’t mean to diss the turnip greens – but with all the yummy produce we are getting in our share, they are not on the top of my list of what I want to eat. But I am so grateful in the winter that I had blanched them, squeezed out all the water and froze the little ball in a Ziploc bag or a mason jar! Yes – you can use Mason Jars in the freezer! That is real canning jars – not the ones the tomato sauce comes in and just say “Mason” on the side.

I also shared my number one “go to” reference: From Asparagus to Zucchini: A Guide to Cooking Farm-Fresh. And when I say number one – I really do mean it – as in even before google!

And there were things I didn’t talk about – like using your u-pick herb share! Don’t skip over it! And speaking of herbs – I am anxiously awaiting the arrival of Papalo and Sorrel!

Thank you to everyone who attended – I had a fabulous time and I hope you did too!

May 26, 2019
Storing/Using Greens
By Linda Dansbury

Lettuce has been abundant in harvests thus far. These carrots will hopefully be plentiful in a couple of months.

A couple of people asked me bout how to store all the lettuces/greens we receive. I know there are a lot of bags of tricks out there, but the simplest way I have found is to get large "Tupperware" plastic containers, place a folded up paper towel in the bottom (or use an absorbent towel), place greens into the containers, seal and keep in fridge. I use 2 containers at this time of the year - one for lettuce, and the other for mixed greens - custom greens mix, endive and arugula all go in. Easy for me to find what I want. I find the greens keep well for a couple of weeks - storing them in plastic bags allows water to puddle and causes rotting - nothing more disappointing than to see your beautiful greens all rotted.

This week we are receiving some of the most beautiful romaine lettuce I have ever seen. You can just add it to whatever salad mix you want or obviously make a Caesar salad. For a twist on an old favorite, cut the head of romaine into quarters, leaving the core in place to keep the quarters together. Brush with olive oil and place on the grill - do NOT walk away from the grill. Just barely char the lettuce, especially on the cut sides. If you leave it on grill for too long, not only will it burn, it will become a wilted mess. Use your favorite Caesar dressing - for a good bottled and more healthy version, look for Litehouse brand yogurt based dressing. One of the only store bought dressing I will use. I can't wait for this yummy treat!

May 26, 2019
Upcoming Events
by Farmer Dana

Saturday, June 1st, 1-3pm: "Now What!?" workshop with Gia. Tips and tools of the trade to help you store and use your CSA bounty. A very helpful workshop for members new to the CSA concept.
Check the calendar here.

May 26, 2019
Workshifts For Week 5/27/19
by Farmer Derek

There's a good chance you'll be harvesting either strawberries or hakurei turnips this week, and maybe even with Farmer Haley!

Workshifts scheduled for this week:

Tuesday (5/28) 10:00-12:00noon
Wednesday (5/29) 10:00am-12:00noon
Wednesday (5/29) 6:00-8:00pm
Friday (5/31) 10:00am-12:00noon
Sunday (6/2) 9:00am-11:00am

Workshift sign-up instructions may be found here.

May 19, 2019
Workshifts this Week - 5/19/19
by Farmer Derek

A uniquely named 'green frog' rests near the pond.

Workshifts scheduled for this week:

Tuesday (5/21) 10:00-12:00noon
Wednesday (5/22) 10:00am-12:00noon

Wednesday (5/22) 6:00-8:00pm
Friday (5/24) 10:00am-12:00noon
Sunday (5/26) 9:00am-11:00am

Workshift sign-up instructions may be found here.

May 19, 2019
2019 Member Handbook & Pick Up Information
by Farmer Dana

Strawberry season will be here very soon!

Please follow this link to access the 2019 Member Handbook. Especially for new members, read this over before you come to the farm for your first pick up. It should answer many of your questions and will hopefully help you get situated. Staff will also be available to help while you are here.

Pick up begins the week of 5/13/19 for Full, Medium, and Week A Half Shares. Week B Half Shares begin the week of 5/20/19.
We're open Memorial Day weekend and during all summertime holidays.
Log in to view your pick up day/week or look at the e-mail that was sent and included all of that information.
Pick up days are Monday 1-8pm, Thursday 1-8pm, and Saturday 10am-12noon. When you signed up for a share you selected one of these days. Half Shares are also designated Week A or Week B. If you're a returning member you have the same week as last year. If you're a new member you've been assigned Week A or Week B. Log in to view your pick up day/week or look at the e-mail that was sent and included all of that information.
It is very important that you come on your correct and assigned pick up day because we harvest specific amounts for the number of members coming on that day. Sign in sheets are provided by the pick up room when you arrive to collect your share. Log in to view your pick up day/week or look at the e-mail that was sent and included all of that information.
You can temporarily switch your pick up day/week by e-mailing us by 5pm Sunday prior to your pick up week.
Allotments for the farmer harvested share and u-pick portion will be specified on the blackboards in the pick up room. Staff will be available in the pick up room to assist new members.
U-pick can be collected any day of your pick up week Monday-Sunday 8am-8pm. Weekly u-pick allotments are specified in the pick up room on the u-pick board.
Bring your own bags and scissors and wear appropriate farm footwear. Please be courteous in the pick up room and in the u-pick fields.
Parking is available in the large stone lot at the end of the driveway. Parking next to the barn is available for people with physical challenges and for cars with sleeping kids.
Driveway speed limit is 10mph.
If you still have a balance, please remit payment no later than June 1st, 2019. You can mail it or bring it to the farm.

May 19, 2019
Upcoming Events
by Farmer Dana

Polyphemus moth, one of the largest silk moths, found in a wheat, vetch, and clover cover crop.

Saturday, May 25th, 6-9pm: Potluck in the pavilion. Come out to the farm to celebrate the start of a new harvest season. Meet and mingle with your farmers and other CSA members. Bring a dish to share to feed six, your own place settings, and a beverage of your choice. The meal should be followed by a small fire. S'mores anyone?
Saturday, June 1st, 1-3pm: "Now What!?" workshop with Gia. Tips and tools of the trade to help you store and use your CSA bounty. A very helpful workshop for members new to the CSA concept.
Check the calendar here.

May 19, 2019
Hershberger Heritage Farm Here on Thursdays 1-5/6pm
by Farmer Dana

Hershberger Heritage Farm will be at Anchor Run Farm 1-5pm on Thursdays during the harvest season to sell their organic and pastured poultry, meat, and other land proteins. Peruse their website for more information.

May 19, 2019
Kohlrabi and Turnips
By Linda Dansbury

A couple of the early non-greens veggies are kohlrabi, hakurei turnips, and radishes (we also see them in the fall). They can both be used immediately or stored for a few weeks in the fridge. But...this time of year, especially in the case of the kohlrabi, they are particularly sweet, crispy and delicious.

They can both be eaten raw or cooked - I like to eat the kohlrabi raw, as a snack, with or without hummus, or sliced and added to salads; think of them as another radish. Both are also delicious when added to your favorite coleslaw recipe. I happen to really like the Asian Coleslaw recipe on this site. Instead of using cabbage, try combining baby bok choy, the greens mix, and turnips and/or kohlrabi (spiralizer will make quick work of the veggies).

If you would rather cook them, one simple and delicious option is to cut into bite sized pieces, toss with a bit of olive oil, salt, and pepper and roast in a 425 degree oven, moving the pieces around every few minutes. Remove when tender, about 15-20 minutes, depending on how large the pieces are. If you have it, a few sprigs of fresh thyme in the pan adds a very nice flavor. You can eat as is, or, for a a really special dish, brown little bit of really good quality butter, and add the turnips/kohlrabi to the butter. Stir in some fresh greens, such as arugula, greens mix, or spinach. Zest a bit of lemon, adjust salt and pepper, mix and serve - you don't really want to cook the greens and they don't even need to be wilted - this is so delicious.

Enjoy the harvest!

May 12, 2019
Welcome/Welcome Back to Delicious Local Eating!
By Linda Dansbury

Opening the endwall peak vents to satisfy the demands of the temperature sensitive lettuce mix.

I hope you are as excited about the start to this year's season at Anchor Run as I am. The weather in April was excellent for crop growing, so the pick up room will already have an abundant supply of nutritious, delicious veggies. The heat-loving plants have not had time to grow and bear fruit yet, so there will be mostly greens for at least a few weeks. Abundant in particular are greens for salads! I eat salads nearly every night, varying the dressings with the seasons. The spring lettuces are tender and mild so don't need heavy dressings. Our website is designed to help you more easily enjoy your harvest. There are literally hundreds of recipes that are chosen or written around what is available from the farm. If you click on 'For Members' at the top of the website, there are several choices one of which is 'Recipes'. Click on it and a search bar will come up - if in the next couple of weeks you type in Salad Dressings, a long list comes up. Maybe a few will catch your eye. Or, if you type in Vinaigrette, several will come up that are wonderful with the farm greens. Most of the dressings keep in the fridge for about a week or more, so if you make 1 or 2 at a time, you will have enough for a week of yummy salads.

Green garlic, also known as spring garlic, is simply immature garlic. It looks like scallions or spring onions, except the leaves are flat and of course it smells like garlic. Green garlic should be stored in the refrigerator, where it will keep for up to 2 weeks, but best used within 1 week. Wrap the green garlic in a damp paper towel and place it in a plastic bag; or for a non-plastic alternative, stick the green garlic in a tall glass with some water in the bottom. To prep, treat it like a small leek: trim off the very bottom of the bulb (the roots are actually edible too, once the basal plate -- the part that holds the roots to the plant -- is removed), and use all of the tender white and light green parts. Dark green leaves can be saved for stock, or used to add flavor to a soup - pop them in whole, like a bay leaf. Use it wherever you’d use regular bulb garlic or green onions, or use it in recipes specifically designed to highlight its unique mild garlic flavor. Add raw green garlic to salads, dressings, and sauces. Try it braised, grilled, or pickled. Add it to a frittata, a soup, or pair it with other spring treats like asparagus. Put green garlic in pasta and rice bowls. I found a seasonal recipe that seems perfect for these cool, dreary days - Asparagus and Spring Garlic Soup.

May 12, 2019
Workshifts for Week of 5/13/19
by Farmer Dana

Using the water-wheel transplanter to achieve accurate crop spacing while ensuring transplant success.

Workshifts scheduled for this week:

Wednesday (5/15) 10:00am-12:00noon
Wednesday (5/15) 6:00-8:00pm
Friday (5/17) 10:00am-12:00noon

Sunday (5/19) 10:00am-12:00noon

Workshift sign-up instructions may be found here.

May 12, 2019
Upcoming Events
by Farmer Dana

U-pick pea patch looking good on a spring evening.

Saturday, May 25th, 6-9pm: Potluck in the pavilion. Come out to the farm to celebrate the start of a new harvest season. Meet and mingle with your farmers and other CSA members. Bring a dish to share to feed six, your own place settings, and a beverage of your choice. The meal should be followed by a small fire. S'mores anyone?
Saturday, June 1st, 1-3pm: "Now What!?" workshop with Gia. Tips and tools of the trade to help you store and use your CSA bounty. A very helpful workshop for members new to the CSA concept.

May 12, 2019
Hershberger Heritage Farm Here on Thursdays 1-5pm
by Farmer Derek

An american toad nestled under the solomon's seal in the half-moon perennial flower garden.

April 13, 2019
Open House and Orientation
by Farmer Dana

Transplanting onions into white plastic which deters pests while suppressing weeds. It also holds in moisture around the short-rooted onions. After planting we erect hoops over each bed and cover the entire patch with floating row cover until early June which keeps the dreaded allium leafminer off the plants.

When -- Sunday May 5th 10:00 AM - 2:00 PM

Where -- Anchor Run Farm 2578 2nd Street Pike, Wrightstown, PA 18940. Parking is available on site in a large stone lot at the end of the driveway. Importantly, please drive slowly in and out of the farm, there will be plenty of kids, adults, cats, and maybe a dog or two (on a leash) wandering around.

Who Should Attend -- New members who would like to check out the farm and learn more about how our CSA works before the harvest season starts. Returning members who want to spend time with their food community.

Why -- We'll be hosting field tours and pick-up room tours complete with ample time for Q&A sessions with the farmers and the core group members. See what your food looks like before it reaches your kitchen, where your 'u-pick' crops will be this year as well as how the pick-up room and workshifts function. There will be some snacks and light refreshments under the pavilion. So come on out and meet your farmers, mingle with the farm community, and enjoy some long awaited spring excitement!

Schedule of Events -- Field tours on the hour at 10:00am, 11:00am, 12:00pm, and 1:00pm. Pick-up room tours on the half hour at 10:30am, 11:30am, 12:30pm, and 1:30pm. The Q&A and light refreshments are all on-going.

Can't Make It? - Don't worry; staff or volunteers will be present in the pick-up room for the first two weeks of distribution to help guide new members.

Erecting a home for the beloved purple martin in the herb garden. Now we just need to figure out a way to lure them here.

April 13, 2019
Introducing Farm Staff
by Farmer Dana

We have a small but diligent, honest, and hard-working crew this year. Craig, Pat, Haley, and Jacob will do a great job growing the organic produce we all love. Over the winter we introduced you to our newest staff, Haley and Jacob, and below you'll find a brief bio of Pat. Follow this link to view the bio page on our website.

Jacob, Haley, and Pat transplanting lettuce mix into the movable high tunnel.

Pat McGowan joined the crew in the Spring of 2017. As an Anchor Run farmer he is involved in every aspect of production both in the greenhouse and in the field.

Pat lives on site at the farm and looks forward to continuing to learn about sustainable agriculture during the following growing seasons. Concurrently, he is pursuing a degree in Landscape Architecture at Temple University.

April 13, 2019
Harvest Season, Workshifts, Farm Events
by Farmer Derek

Round number two of snow peas being transplanted outside.

So, when do harvests begin? Good question. Typically we don't know for sure until a week or two prior. Crops truly grow exponentially after May 1st (a magical amount of daylight hours are reached) and then it becomes easier for us to know when enough produce is ready to be picked to ensure a diverse and bountiful first harvest. Even though we're a good month out, if this ideal weather continues I'm going to predict the harvest season will commence the week of May 12th. If the weather trend changes it could be May 19th. Confirmation will be announced in early May.

If you signed up for a share with the work discount you may be wondering when workshifts will begin. Typically they begin in late April or early May or whenever farm staff can no longer keep up with the current workload. As our farming footprint expands and weeds grow in earnest, we'll probably need more help. We'll announce the start of workshifts via e-mail and you can confirm the schedule on our calendar.

Open House and Orientation is scheduled for May 5th. Farm potlucks will probably begin in either May or June and we'll host one per month through October. Potlucks are a great way to enjoy the farm with fellow members and your farmers. Typically there will be some live music, a small fire, and of course plenty of good food to share. Additionally, longtime farm member Gia will coordinate and host some workshops that deal with dealing with your farm bounty. These workshops are great for sharing produce use and storage tips.

Two varieties of lettuce basking in the sun.

March 6, 2019
Some Sad News
by Farmer Derek

Farm dog Borchie amidst the red clover in 2014.

Our beloved farm dog Borchie passed away at the end of February. Borchie was a resident of Anchor Run Farm for 10 years. He's greatly missed and good memories of him are everywhere. He loved being outside with us and was a wonderful member of our family. I couldn't imagine a better farm dog. We're thankful we were able to enjoy 10 years of his company. Here's to you, buddy.

March 3, 2019
Wild For Salmon Buying Club
by Farmer Dana

If you like to eat fish and want to buy it from a sustainable source, consider supporting Wild For Salmon. They catch wild sockeye salmon in the pristine waters of Bristol Bay, Alaska, each summer. Besides offering their salmon, they also partner with other fishermen to bring their catch to eastern Pennsylvania. Wild For Salmon is a family owned business based out of Bloomsburg, PA. Owners Jen and Steve have been fishing in Alaska for a couple of decades.

Around three times each year we host a buying club. You order what you'd like from their website and it gets delivered to our farm where you pick it up. Coordinating orders this way by buying in larger quantities brings the price down a bit.

The next scheduled delivery is Wednesday, March 20th, 3-7pm (Equinox and Full Moon). Place your order by March 18th.

Buying Club Information

Join Our Club (Anchor Run CSA) or Log In If Already A Member

More Wild For Salmon Information

March 3, 2019
Insulated Bags For Produce Pick Up
by Farmer Dana

CSA member Hansa Shah is interested in coordinating a bulk buy of insulated bags to safely get produce home to the fridge. If ordered in a large enough quantity the price will be around $14 instead of the $25 shown on Amazon. If you're interested, please contact Hansa (hansa@go2g2.com). To view the bag on Amazon, click here, but do not purchase there for the discount.

March 3, 2019
Introducing Farm Staff
by Farmer Dana

A month or so ago we reported that we have a great farm crew to assist in growing your produce this year! Pat and Craig return for their 3rd and 2nd seasons, respectively, while we welcome newcomers Haley Diener and Jacob Zuklic. Jacob and Haley come with experience, enthusiasm, and a passion for growing organic healthy food and will help Anchor Run succeed this year. Haley was introduced in our last newsletter; meet Jacob below. You can always check out your farmers' brief biographies here.

"A love of good food and playing in the dirt has led Jacob to farming, and now Anchor Run. He got started at a dairy and produce CSA farm in Wisconsin and spent the last two years helping grow veggies at a small scale, 'market garden-style' farm in central PA. He's glad to be part of the Anchor Run community and looks forward to meeting everyone."

February 10, 2019
Upcoming Wild For Salmon Buying Club
by Farmer Dana

Bristol Bay, Alaska

We're planning to host another Wild For Salmon buying club with potential delivery scheduled for Wednesday, March 20 (the equinox and a full moon). Sometime in the next couple of weeks we'll send to you the ordering details and pick up information.

February 10, 2019
Introducing Farm Staff
by Farmer Dana

We're happy to report that we have a great farm crew to assist in growing your produce this year! Pat and Craig return for their 3rd and 2nd seasons, respectively, while we welcome newcomers Haley Diener and Jacob Zuklic. Jacob and Haley come with experience, enthusiasm, and a passion for growing organic healthy food and will help Anchor Run succeed this year. We'll introduce you to Haley below and will introduce Jacob soon and follow up with a hello from Pat and Craig. You can always check out your farmers' brief biographies here.

Haley Diener with an awesome cucumber.

Haley Diener is excited to join the Anchor Run Farm team after two years of garden management experience at Garden Meadow Farm in Lebanon, PA, and a year of volunteer service with AmeriCorps.

Having grown up on a dairy farm in Lancaster County, PA, Haley fostered an appreciation for good food and the hard work of growing it from a young age. After graduating from Elizabethtown College with a degree in Psychology in 2015, Haley knew it was time to leave the world of academia for greener pastures. She soon found an opportunity with AmeriCorps, living and working with adult with disabilities at Community Homestead, an organic farm in Osceola, Wisconsin. This year of service combined her passions for helping others and maintaining a sustainable lifestyle.

Post AmeriCorps, Haley joined Garden Meadow Farm to co-manage an innovative Community Supported Agriculture project at a local food pantry, which sold fresh, affordable produce to local families in need. Haley soon took over all aspects of marketing and sales to local restaurants for the farm's market-style produce garden with her partner, Jacob.

Haley is thrilled to return to the Community Supported Agriculture model with a group of passionate, like-minded individuals here at Anchor Run Farm. When she isn't farming, Haley spends her time devouring books, playing board games, experimenting with sourdough, discovering new ways to preserve food, enjoying nature, and traveling.

December 24, 2018
Sign Up for 2019 Main Season!
by Farmer Derek

We do the bulk of farm purchasing during the winter months and it is very helpful to have members sign up and pay for shares in advance. A $200 deposit finalizes the sign up process.

Total membership will remain the same as the past five seasons and we continue to fill up each year (thankfully).

We'll be in touch over the winter months with highlights, anticipations, and improvements we hope to make for next season. Since the weather cannot possibly be as bad as it was in 2018, everything is sure to be better!

December 22, 2018
Greens in January?
by Farmer Derek

Some interesting moss and mushrooms (turkey tail?) growing on a decaying oak log.

There's potential for 1 or 2 harvests of greens in early to mid January, greens that either aren't mature quite yet or have been putting on some healthy re-growth for a future 2nd cut. We'll consider announcing a pick up after the New Year and will include details then. Greens that might be available include spinach, mizuna, greens mix, and lettuce mix. These protected and covered greens would have been included in our Winter CSA but due to early fall's weather pattern we lost too many of our other winter staples to support a legit winter share, thus some extra greens are currently without a future home.

December 17, 2018
Important Pick Up Information
by Farmer Dana

Spore stalk on a species of fern found along the edge of the woods south of Field 1 in a wet meadow.

This is a reminder that during Late Fall CSA harvest week #6 (Week B) pick up days are Thursday 12/27 1-8pm (instead of Wednesday) and Saturday 12/29 11am-12noon. E-mail us if you need to switch your pick up day.

December 9, 2018
New Veggie - Rutabaga
By Linda Dansbury

Rutabaga

Did you wonder what the new veggie - rutabaga - was in the pick up this past week? It is obviously another root veggie. It is in the same family as broccoli, cauliflower, cabbage and turnip. It was developed in the middle ages and is thought to have come from a cross between a turnip and cabbage. I think it is sweeter than either. Rutabaga is an excellent source of vitamin C and potassium, and a good source for fiber, thiamin, vitamin B6, calcium, magnesium, vitamin A and manganese. It is used a lot in northern European countries in combination with carrots and potatoes as a mix of mashed veggies with butter, pepper, and sometimes stocks. It is also added to stews and soups. Rutabagas are popular in the northern US and also in Canada but I don't see it in our geography very often.

To store, they do well in a sealed plastic bag in the fridge - if you are fortunate enough to have a root cellar, store them there.

Try making mashed rutabaga using your favorite mashed potato method or recipe - or mix in some potatoes, carrots and/or sweet potatoes. Yum!! They are also delicious roasted, as I have described in other newsletters, either alone or mixed with lots of other veggies.

Enjoy this healthy new veggie!

December 9, 2018
Join the 2019 Main Season
by Farmer Derek

Wishing for better weather for an easier growing season in 2019!

Log in here to sign up for the 2019 Main Season CSA. Share prices remain the same for next year. We do the bulk of farm purchasing during the winter months and it is very helpful to have members sign up and pay for shares in advance. A $200 deposit finalizes the sign up process. Total membership will remain the same as the past five seasons and we continue to fill up year after year (thankfully). We'll be in touch over the winter months with highlights, anticipations, and improvements we hope to make for next season. Since the weather cannot possibly be as bad as it was in 2018, everything is sure to be better!

December 3, 2018
Sign Up for 2019 Main Season
by Farmer Derek

Welcoming hoop house spinach to the Late Fall share. Since it's basically impossible to grow outside, all spinach will probably be grown inside our various tunnels next spring and fall, hopefully guaranteeing a harvest.

December 3, 2018
Wreaths for Sale
by Farmer Dana

Handmade homemade farm-sourced wreath by Farmer Dana.

E-mail us if you are interested in purchasing a holiday wreath. Simple green wreaths to highly decorated wreaths (like the one pictured above) are available and range in price from $35-$55, respectively.

November 26, 2018
Late Fall CSA Pick Up Information
by Farmer Derek

homemade farm-sourced wreath made by Farmer Dana

The Late Fall CSA begins this week for Week B Half Share members. Full and Medium Share members continue collecting their produce.
Pick up days are typically Wednesday 1-8pm and Saturday 11am-12noon. During the week of Christmas (Late Fall week #6, Week B), pick up is Thursday instead of Wednesday. Saturday's pick up is still 11am-12noon.
Log in here to view your day/week/balance.
You can temporarily switch your pick up day/week be notifying us by 5pm Sunday prior to your pick up day/week. If you miss your pick up we will contact you to reschedule.
Bring your own bags to collect your share. Full and Medium Shares pick up weekly, Half Shares every other week (A or B, log in to check your week).
Driveway potholes should be filled this week.

November 18, 2018
Late Fall CSA Pick Up Information
by Farmer Dana

Farm dog plus sunset.

The Late Fall CSA begins this week for Full, Medium, and Half Share Week A members.

Pick up days are typically Wednesday 1-8pm and Saturday 11am-12noon, but due to the holiday this week pick up is on Tuesday 1-8pm instead of Wednesday. Saturday's pick up is still 11am-12noon.
You can switch your pick up day/week by e-mailing us. Log in here to view your day/week/balance.
Pick up begins next week for Week B Half Shares.
You can temporarily switch your pick up day/week be notifying us by 5pm Sunday prior to your pick up day/week. If you miss your pick up we will contact you to reschedule.
Bring your own bags to collect your share.
Full and Medium Shares pick up weekly, Half Shares every other week (A or B, log in to check your week).
During the week of Christmas (Late Fall week #6, Week B), pick up is Thursday instead of Wednesday.

November 18, 2018
Giving Thanks to Greens and Veggies
By Linda Dansbury

Do you have a set menu for your Thanksgiving Day dinner? Every family has their favorite traditions - we do as well, but I try every year to add something new to our menu, and it is usually the veggies. Think about doing something new for your family!

Roasted veggies - you might think you can't do this because of the turkey being in the oven, however, the turkey comes out and rests for about 30 min, and by the time it is carved and plated, there is plenty of time to roast veggies - try a mix of daikon/turnips, celeriac, onion, sweet potato and garlic. You can prep veggies early in the day - but place cut up celeriac and sweet potatoes in water with a little squeeze of lemon juice so they don't discolor. Dry well before placing on cookie sheet to roast. You can also place a variety of roots under the bird while it roasts.

Sweet Potatoes - I for one grew up with candied sweet potatoes on the table so for that reason, I didn't think I liked sweet potatoes until I was an adult. A delicious sweet potato dish that can be prepped ahead of time is the Sweet Potato Casserole on this site. It is slightly sweet, but not cloying and it is a delicious addition to your holiday table.

Turnips, carrots, chives - looking for a simple and not too filling appetizer to start your celebration? The tender turnips and sweet carrots we have been receiving are perfect with the Radishes and Goat Cheese Dip recipe on this site. The recipe says to use a food processor, but I just mix by hand.

Lettuces and mixed greens - all so delicious when touched by frost - I always have a large salad in between the main meal and dessert - make a light lemon vinaigrette and dress the salad lightly.

Have a wonderful, healthy and safe Thanksgiving. If you have a holiday tradition you would like to share, email me at lindadansbury@comcast.net and please put Anchor Run in the subject line.

November 11, 2018
Late Fall CSA
by Farmer Derek

Rutabagas take 3-4 months to mature and are now almost there. They also love frosty freezing temperatures as they respond sweetly.

The Late Fall CSA begins in one week during the week of November 19th. We're almost full but you can still sign in here to sign up!

For more information follow this link to a prior e-mail bulletin.

November 11, 2018
Another CSA Sign Up Method
by Farmer Dana

We love our CSA members!

Over these final two weeks we're going to prompt members to check off a box on your sign-in sheet in the barn to automatically renew your share (i.e. sign up for 2019 Main Season). This will give your farmers a better sense of what to plan for next season by having current members commit sooner rather than later. This will be helpful information to have earlier in the winter months when we do most of our planning and purchasing. Please consider checking off that box when you pick up your share this week or next. We'll then renew your share for the 2019 Main Season. Share prices remain the same and a $200 deposit will hold your spot. Balances are due by May 1st, 2019. Thank you for your support and we hope you have a great winter!

November 11, 2018
Organic Pastured Turkeys!
by Farmer Derek

Three sources of organically raised pastured turkeys for Thanksgiving:

1) Hershberger Heritage Farm

2) Purely Farm

3) Carversville Farm Foundation

Follow link for more information and to order!

November 4, 2018
Late Fall CSA
by Farmer Derek

Watering in the last of our 2018 transplants, planted last week into our heated greenhouse.

The Late Fall CSA begins in two weeks during the week of November 19th. Sign in here to sign up!

For more information follow this link to a prior e-mail bulletin.

November 4, 2018
New Member Sign Up Method
by Farmer Dana

November 4, 2018
Organic Pastured Turkeys!
by Farmer Derek

Three sources of organically raised pastured turkeys for Thanksgiving:

1) Hershberger Heritage Farm

2) Purely Farm

3) Carversville Farm Foundation

Follow link for more information and to order!

October 28, 2018
Workshifts this Week (10/29-11/4)
by Farmer Dana

Transplanting Late Fall CSA lettuce mix round number 2 into the hoop tunnel.

Workshifts scheduled for this week:

Tuesday (10/23) 10:00am-12:00noon
Wednesday (10/24) 10:00am-12:00noon

Sunday (10/28) 10:00am-12:00noon

Workshift sign-up instructions may be found here.

We're quickly approaching the end of farm work opportunities so please consider signing up soon for a workshift if you chose the work discount option for your share!

If you chose the discount but don't think you'll be able to fulfill the work obligation simply send us a check to cover the hours/balance (4 hours for a half share, $60; 6 hours for a medium share, $90; 8 hours for a full share, $120; or $15/hour if you worked partial).

Thank you!

October 28, 2018
Late Fall CSA Starts Soon - Sign Up Today!!
by Farmer Derek

Movable high tunnel seeded and freshly cultivated. These cold sweetened greens will probably be harvested in December.

For more information please follow this link to a prior bulletin.

October 28, 2018
Soup
By Linda Dansbury

I am always looking for new soup recipes - the one I just found uses both sweet potatoes and kale - yum!! It is appropriately called Kale and Sweet Potato Soup. It is Southeast Asian flavored and includes coconut milk - make sure you use a good quality coconut milk in your dishes, even if you have to plan a few days ahead and order - it really makes a huge difference.

October 21, 2018
Workshifts this Week (10/22-10/28)
by Farmer Derek

Wonders of the fields, farm creatures galore! Come be a farmer for a few hours!

Workshifts scheduled for this week:

Tuesday (10/23) 10:00am-12:00noon
Wednesday (10/24) 10:00am-12:00noon
Wednesday (10/24) 6:00-8:00pm **Garlic processing in barn**
Friday (10/26) 10:00am-12:00noon

Sunday (10/28) 10:00am-12:00noon

Workshift sign-up instructions may be found here.

We're quickly approaching the end of farm work opportunities so please consider signing up soon for a workshift if you chose the work discount option for your share!

Thank you!

October 21, 2018
CSA Shares Available for Late Fall, Winter, and 2019 Main Season
by Farmer Dana

Overwintered rosemary maturing nicely, to be cut starting this week for a few weeks. Watering in lettuce mix and spinach in the hoop house.

Sign up soon to secure your share of future harvests! Six-week Late Fall, 6-week Winter, and 26-week Main Season seasons are now available to join. For more information please follow this link to a prior bulletin.

October 21, 2018
How Sweet it is!
By Linda Dansbury

Sweet potatoes that is. Farmer Derek indicates it was a really good sweet potato harvest (I guess they like it wet??)

Sweet potatoes are delicious and healthy, packing 400% of daily requirement of vitamin A, plus a really good source of fiber and potassium. A baked sweet potato is only approximately 100 calories! The skin is also edible.

How do you store them? NOT in the fridge and NOT next to onions. Sweet potatoes like it best in a dark place, at between 55 and 60 degrees. For me, right now that is in the garage, but I have to watch the temperature carefully because this will change to the basement in a short time.

The sweet potatoes will not be washed before we receive them, because they store much better unwashed. Look over the potatoes carefully when you get them home. If any of them have cuts in the skin, make sure you cook them soon.

If you don't have a good place to store them, here is an option:
Cook until almost tender, and let cool. Peel and cut in halves or slices, or mash. Dip in a solution of ½ cup lemon juice to 1 quart water to prevent browning, or if mashing, add 2 Tablebspoons lemon juice per 1 quart of sweet potatoes. Place in container with ½-inch head space and freeze. Baked sweet potatoes can also be frozen slightly under cooked and wrapped in foil, then put in a container, with final cooking completed when ready to eat.

Sweet potatoes are delicious baked (eat the skins!), mashed and roasted. One of our favorite "mashes" in my house is a combo of sweet potatoes, potatoes and celeriac. Sweet potatoes will need less time to boil so start the pot with potatoes and celeriac first and add the sweets after a few minutes, or cut the potatoes and celeriac into smaller pieces.

Roasted alone or with other veggies is another favorite - try a combo of sweet potatoes, celeriac, beets, leeks, garlic and rosemary. Roast at about 400 degrees. Cut everything into equal sized pieces, drizzle with a little olive oil, salt and pepper and mix together. Spread on large cookie sheet in a single layer. Roast, turning veggies about every 15 minutes or so and cook until tender, around 45 minutes.

Check out this site for ideas on how to enjoy your sweets - everything from Oven Fried Sweet Potatoes, Sweet Potato and Lentil Chili, Sweet Potato and Cinnamon Bread and more!

October 14, 2018
Workshifts this Week (10/15-10/21
by Farmer Dana

Harvesting sweet potatoes last weekend.

Workshifts scheduled for this week:

Tuesday (10/16) 10:00am-12:00noon
Wednesday (10/17) 10:00am-12:00noon
Wednesday (10/17) 6:00-8:00pm **Garlic processing in barn**
Friday (10/19) 10:00am-12:00noon
Sunday (10/21) 10:00am-12:00noon

Workshift sign-up instructions may be found here.

We're quickly approaching the end of farm work opportunities so please consider signing up soon for a workshift if you chose the work discount option for your share. If you chose the discount but don't think you'll be able to fulfill the work obligation simply send us a check to cover the hours/balance (4 hours for a half share, $60; 6 hours for a medium share, $90; 8 hours for a full share, $120; or $15/hour if you worked partial).

Thank you!

October 14, 2018
Wild For Salmon Buying Club Time
by Farmer Dana

The Anchor Run CSA Wild For Salmon buying club is open for ordering!

"Wild For Salmon is a fishermen owned business that makes fresh/frozen wild Alaskan sockeye salmon available to you at a common good price. Because we are the fishermen and we are local, we are able to provide you with the highest quality, flash/frozen, Alaskan sockeye available. Wild For Salmon is owned and operated by Steve and Jenn Kurian of Bloomsburg, PA."
Order by October 23rd.
Pick up date & time: October 25th, 1-8pm.
Pick up the farm.
For more information, click here.

October 14, 2018
CSA Shares Available for Late Fall, Winter, and 2019 Main Season
by Farmer Derek

Transplanting lettuce mix and spinach in the hoop house last Friday for a November or December harvest.

October 7, 2018
Thoughts on Storage and Use
By Linda Dansbury

Derek talked about there being less broccoli and what we receive is lower quality - well, I ate my broccoli last night, and it is as sweet and delicious as any broccoli I have had. I have observed and talked about needing to use the farm broccoli quickly after receiving it - it is so delicious the the cabbage worms love it too! They hide on the green stems and will keep eating, even in the fridge, causing the broccoli to rot. So eat it fast or carefully check it for green worms and remove before storing up to a week.

Due to the continual rain, the greens are wet when we receive them. This causes things to go bad faster in the fridge. I have found the greens keep their quality longer if I place paper towels or thin towels in the storage bags to absorb the excess water. Even better than bags, I have a large plastic container with paper towels on the bottom to store my salad greens. They keep quite well this way.

October 6, 2018
CSA Shares Available for Late Fall, Winter, and 2019 Main Season
by Farmer Derek

Finished flat seeding this past week. Been seeding every week since the last week of February. One more outdoor seeding to do. These crops are destined for the tunnels to be eaten this fall and winter. Seen here are 3 rounds of spinach; 5 rounds of lettuce mix; 2 rounds each of kale, mizuna, and red mizuna; and 1 round of cilantro and parsely.

October 6, 2018
Workshifts this Week (10/8-10/14)
by Farmer Dana

Buckwheat and daikon radish cover crops working to improve and protect the soil.

Workshifts scheduled for this week:

Tuesday (10/9) 9:30-11:30am, 1-3pm, 5-7pm **harvesting carrots and sweet potatoes!
Wednesday (10/10) 9:30-11:30am, 1-3pm, 5-7pm **harvesting carrots and sweet potatoes!

Friday (10/12) 10:00am-12:00noon
Sunday (10/14) 10:00am-12:00noon

Workshift sign-up instructions may be found here.

Thank you!

September 30, 2018
Workshifts this Week (10/1-10/7)
by Farmer Derek

Tomatoes inside our hoop tunnel are still producing but will soon need to make way for fall and winter crops.

Workshifts scheduled for this week:

Tuesday (10/2) 10:00am-12:00noon
Wednesday (10/3) 10:00am-12:00noon
Wednesday (10/3) 5-7pm
Friday (10/5) 10:00am-12:00noon
Sunday (10/7) 9-11am

Workshift sign-up instructions may be found here.

Thank you!

September 30, 2018
Final Potluck of the Season - 10/6/18
by Farmer Dana

Thank you monarch for gracing us with your presence!

Help us celebrate the conclusion of our 10th season at Anchor Run Farm by joining us for a shared meal under the pavilion 4:30-9pm. Bring a dish to share that serves 4-6 adults, your own place settings, and a beverage of your choice. We'll have a small fire after the meal. Musical instruments and voices for singing are very much welcomed.

September 23, 2018
Workshifts this Week (9/24-9/30)
by Farmer Dana

At least farm dog Borchie is smiling despite the weather.

Workshifts scheduled for this week:

Wednesday (9/26) 10:00am-12:00noon
Friday (9/28) 10:00am-12:00noon
Sunday (9/30) 9-11am

Workshift sign-up instructions may be found here.

Thank you!

September 23, 2018
Final Potluck of the Season - 10/6/18
by Farmer Dana

Will this swallowtail butterfly caterpillar larva be at the potluck?

Help us celebrate the conclusion of our 10th season at Anchor Run Farm by joining us for a shared meal under the pavilion. Bring a dish to share that serves 4-6 adults, your own place settings, and a beverage of your choice. We'll have a small fire after the meal. Musical instruments and voices for singing are very much welcomed.

September 16, 2018
Workshifts this Week (9/17-9/23)
By Derek McGeehan

Using the disc harrow to incorporate a cover crop mix of oats, crimson clover, and forage peas on an unusually sunny Sunday.

Workshifts scheduled for this week:

Wednesday (9/19) 10:00am-12:00noon
Friday (9/21) 10:00am-12:00noon
Sunday (9/23) 9-11am

Workshift sign-up instructions may be found here.

Thank you!

September 16, 2018
Transitioning to Fall
By Linda Dansbury

Swiss chard harvested on a misty morning last week.

Parts of the pick up room look like it is fall and parts still look like summer. I welcome the greens back and love to make veggie saute's, combining the last of the summer veggies along with fall's harvest. I participated in a seasonal cooking demo at the Farmer's Market yesterday and we did a combination of local mushrooms, roasted beets, sauteed peppers, kale and Swiss chard - the only seasoning was sea salt and pepper. Food is always appreciated at the Market, but everyone, even a couple that said they are not big veggie eaters, loved it.

I love it when the beets are fresh from the field with their tops on - remember to use the greens - they are nutritious and delicious - if we had the beet greens from the above beets, they would have been added. The greens don't last for as long as the beets in the fridge, so cut them off and store separately.

Since the Swiss chard and other greens are back, remember that Swiss chard is a great alternative to spinach in a lot of dishes. The crop right now is also so mild that I have been adding a few of the smaller leaves to my salads. A lot of people don't like dandelion greens, but I have found if you add them to a veggie stew that includes sweet vegetables such as peppers and beets, it really tames the bitterness of dandelion and other bitter greens. Dandelion is so healthy for you, so it is good to find a way to use it.

The onions and leeks are bountiful - if you don't use your onion share up each week, make sure to check them regularly and use the ones that are starting to get soft first so you don't end up having to throw any of them away.

Enjoy the harvest!

September 9, 2018
Workshifts this Week (9/10-9/16)
by Farmer Derek

Grassed waterway construction commencing in Field 3. The earthmoving work won't involve workshifts but maybe you'll help us with some mulching.

Workshifts scheduled for this week:

Wednesday (9/12) 9-11am
Friday (9/14) 10:00am-12:00noon
Sunday (9/16) 10:00am-12:00noon

Workshift sign-up instructions may be found here.

Thank you!

September 9, 2018
Beautiful Peppers!
By Linda Dansbury

Late summer into fall the peppers are so prolific and delicious. But...you may be wondering how to use them all up.

Roasting, either in a hot oven or on the grill is a great starting point to so many end uses:

Roasted peppers - grill or roast in hot oven until the skins are nicely darkened on all sides. Place in paper bag until cool, remove skin and seeds and then slice into strips. Place in bowl, add thinly sliced garlic, a nice drizzle of olive oil, a dash of balsamic vinegar and a bit of salt and pepper - this is so delicious. Love it on grilled bread or added to sandwiches.

Pepper Puree - a few years ago, fellow member Carolyn Lyday sent me the method as well as variations for using it. Click on the link to see all the ways she varies it and uses it.

Romesco Sauce - I made this last year - it is similar to the Pepper Puree above. As with above, it freezes well for use throughout the year over fish, chicken, pork and veggies. This is a classic Spanish use of roasted peppers.

September 2, 2018
Upcoming Potluck
by Farmer Dana

Mischievous kids automatically attracted to water and mud and long pointy sticks.

Join us for a meal under the pavilion 5:30-9pm Saturday September 8th. Bring a dish to share that serves 6 adults, your own place settings, and a beverage of your choosing. There may be a fire for s'mores as well as live acoustic music (if folks are kind enough to bring their instruments and play for all of us again!).

September 2, 2018
Workshifts this Week (9/3-9/9)
by Farmer Dana

Coaxed the family to join in setting up the irrigation system towards the end of a long Sunday.

Workshifts scheduled for this week:

Tuesday (9/4) 9-11am
Wednesday (9/5) 9-11am
Friday (9/7) 9:30-11:30am
Sunday (9/9) 8-10am

Workshift sign-up instructions may be found here.

Workshifts typically meet under the large red maple just outside of the pick up room. Please wear appropriate clothes and footwear for working outside and bring your own gloves and water.

Thank you!

August 26, 2018
Workshifts this Week (8/27-9/2)
by Farmer Derek

Bumblebee snacking on cosmo nectar in the u-pick flower patch.

Workshifts scheduled for this week:

Tuesday (8/28) 9-11am

Wednesday (8/29) 9-11am

Friday (8/31) 9:30-11:30am

Sunday (9/2) 8-10am

Workshift sign-up instructions may be found here.

Workshifts typically meet under the large red maple just outside of the pick up room. Please wear appropriate clothes and footwear for working outside and bring your own gloves and water.

Thank you!

August 26, 2018
Upcoming Event: Potluck 9/8/18
by Farmer Dana

Not everyone loves okra but everyone probably can appreciate an okra blossom!

August 19, 2018
Workshifts this Week (8/20-8/26)
by Farmer Derek

Working on the farm...

Workshifts scheduled for this week:

Tuesday (8/21) 9:30-11:30am
Wednesday (8/22) 9:30-11:30am
Friday (8/24) 9:30-11:30am
Sunday (8/26) 8-10am

Workshift sign-up instructions may be found here.

Workshifts typically meet under the large red maple just outside of the pick up room. Please wear appropriate clothes and footwear for working outside and bring your own gloves and water.

Thank you!

August 19, 2018
New Crop - Spaghetti Squash
By Linda Dansbury

Spaghetti squash cooling down in the shade on 90+ degree day. Photo credit Hannah.

Spaghetti squash is one of the farm crops I really enjoy. It keeps well when stored in a cool, dry place such as a basement or otherwise cool part of your home. Do not store in the fridge - it will actually spoil faster. It will keep for up to 3 months - but check on it regularly to make sure that a small blemish isn't causing it to spoil faster. (The farmers recommend eating it sooner rather than later due to its susceptibility to spoilage. Plus you can eat it with fresh tomato sauce right now.) Nutritionally, spaghetti squash provides several necessary nutrients including folic acid, potassium, vitamin A and beta carotene and is low in calories.

Spaghetti squash can be be microwaved, boiled or baked whole or cut in half and baked and people swear by each method. My preferred way is to cut in half lengthwise, scoop out seeds, brush with olive oil and then bake in a 400 degree oven until the flesh can be scraped out in strands with a fork - timing depends on size of the spaghetti squash, so start checking at about 30 minutes for smallish squash and 40 or 45 for larger. I check with a small sharp knife. If the knife goes through somewhat easily but with a little resistance, the squash is done. Too soft and there will be mush rather than strands of squash.

Spaghetti squash can be enjoyed in many ways, but my favorite this time of year is to bake it and then top it with Uncooked Tomato Sauce. Yumm!

August 19, 2018
Using the Bounty
By Linda Dansbury

Last week I provided some suggestions on using some of the most perishable crops. The next group are beans and tomatillos.

Green beans do keep fairly well, although you may have noticed the end of some of the beans rot quickly from constantly sitting on wet soil. Just trim the ends off. Beans can be blanched, plunged into ice water, drained, laid out on a towel to drain/dry and then placed in plastic freezer containers for use later in the year. My go-to is to make green bean salad. I will cook up a good amount of beans at a time. I cook slightly longer than I do for eating as a plain side dish, but not until mushy, about 4 minutes. I plunge in ice water bath - although you don't have to because the vinaigrette will dull the bright color anyway. While the beans are cooking and cooling I prepare the rest of the salad - chop scallions, garlic, tomatoes, and anything else you want to use up - leftover grilled veggies are great in this too. Make your favorite vinaigrette - mine is simple - olive oil and red wine vinegar in about a 3:1 ratio, salt, pepper. Mix all together. I like adding chick peas to the mix for both texture and taste. Add vinaigrette and mix well. Add lots of chopped fresh herbs and top with cheese of choice, if desired. This will keep in the fridge for at least a week - if it doesn't get eaten before that!

Tomatillos - again, these keep fairly well in the fridge and I normally save up a 2-3 week supply and make the sauce for the Stewed Chicken in Tomatillo Sauce. I have also talked about several other recipes on this site. Tomatillos can be eaten raw - add to salads or salsas. They are delicious grilled - the smokiness suits this veggie really well. Salsa Verde is delicious served with chips or use as a topping for fish or chicken. I like making the sauce from the above mentioned recipe because it freezes really well and although it is meant to go into the chicken recipe it is equally good on its own as a salsa for chips.

Enjoy the bountiful harvest!

August 19, 2018
Home School Classes at Birchwood Farm!
by Farmer Dana

A monarch butterfly slurping some verbena nectar.

Birchwood Farm and Dairy is a local farm striving to produce high quality products while focusing on the health and happiness of the land, its animals, and the community it serves. In addition to its commitment to sustainable agriculture, Birchwood believes education to be fundamental to its mission. They are therefore happy to announce the beginning of a youth educational program at the farm. Formerly an Apprentice Farmer with, and currently a member of Anchor Run CSA, Jenna Avery will be the program's director.

Jenna has a degree in elementary education with a concentration in science, as well as a masters degree in environmental education. Her teaching experience spans multiple educational settings, such as teaching various programs at an environmental education center in New Jersey, homeschool classes, substitute teaching in a variety of schools and grade levels, and tutoring. Jenna has found her passion in combining both her love for teaching and her fascination with the natural world, to help kids learn about science and the environment. From learning bird calls and studying chicken embryology, to simply observing the critters that live in a compost pile, Jenna believes these lessons are not only fun, but meaningful and capable of having a lasting impact.

Split into semesters, the program will concentrate on environmental, science, and farm-based themes which are suited for students of varying ages. Birchwood's goal is to help students develop a deeper understanding of the natural and organic agricultural world while connecting with nature and farming through a wide range of learning opportunities. Their programs will have a classroom that extends well beyond four walls consisting of hands-on and experiential learning through activities, experiments, and exploration. This program will not only help students grow both academically and socially, but also help them gain a lifelong appreciation for nature, farm life, food, and all living things.

If this is something that interests you, please follow the link to fill out their questionnaire. Thank you in advance as this will help them in their planning process. They look forward to hearing from you!

Link To Questionnaire

August 12, 2018
Workshifts this Week (8/13-8/19)
Farmer Derek

A peck's skipper butterfly on verbena in the u-pick flower patch.

Thank you farm members who came out and helped last week! If you still need to satisfy the work for your discounted share price August is a busy month on the farm and we could really use your help!

Workshifts scheduled for this week:

Tuesday (8/14) 9:30-11:30am
Wednesday (8/15) 9:30-11:30am

Friday (8/17) 9:30-11:30am
Sunday (8/19) 8-10am

Workshift sign-up instructions may be found here.

Workshifts typically meet under the large red maple just outside of the pick up room. Please wear appropriate clothes and footwear for working outside and bring your own gloves and water.

Thank you!

August 12, 2018
What is Papalo?
By Linda Dansbury

You may have noticed the tall plants in the herb garden with the sign Papalo. With cilantro being less available for a bit, I thought I would provide a bit of information about it:

Papalo is a heat-loving alternative to cilantro, its flavors are both bolder and more complex. It has been described by some as somewhere between arugula, cilantro and rue; others say it tastes like a mixture of nasturtium flowers, lime, and cilantro. Younger leaves are milder flavored, gaining pungency and complexity as they mature. Papalo is sometimes called “summer cilantro” due to its heat loving character and not bolting and setting seed until the late summer or early fall. So, try it in dishes such as salsa, tacos and any dishes with tomatillos and okra.

August 12, 2018
Using the Bounty
By Linda Dansbury

We are currently at the peak of the season in terms of both variety and volume of what we are receiving. This is a great time to share with fellow members how you are keeping up with the bounty! Email me at lindadansbury@comcast.net and please put Anchor Run in the subject line. Here is a few things I do/have been doing to keep up with it all.

Breaking it down into what needs to be used in what order helps keep it from becoming overwhelming. Think about what doesn't keep very long and plan out how to use those crops first: lettuce, tomatoes, okra, eggplant are the crops I find do not store more than a week, so I use them as we receive them. I make salads using the lettuce a couple nights per week, often adding other veggies from the farm including leftover grilled veggies. Okra normally gets stewed so we can eat it immediately or keep it/freeze it for later. Okra can be frozen too. Blanch it for 2 minutes, plunge into ice water, drain and dry on towels and then place in plastic container for freezer. Once cooked, the veggies will keep for several more days and some of them may be frozen to enjoy later. Please search for recipes on this site to help you.

Tomatoes we eat nearly every night this time of year, and never tire of them! Bruschetta, pan con tomate, caprese salad, fresh salsa, and added to lettuces in salads are all so delicious. I also love making (and eating) the Uncooked Tomato Sauce. There are a couple recipes on this site. I love all of these ways and more to enjoy the tomatoes - nothing is better this time of the year!

The summer squash and cucumbers are waning at this time of year so can be managed fairly easily - if you are tired of grilling squash, make Zucchini Bread. It is really delicious and can be frozen. I did buy an inexpensive spiralizer this year, so making veggie dishes are fun, pretty, healthy and delicious! Now that we are only receiving a couple of cucumbers a week, I eat them with lunches and added to salads.

Below are the next groupings of veggies, which I will talk about next week.

Next up is green beans and tomatillos.

Then comes peppers and edamame.

Carrots, ground cherries both keep for a long time, so I use them as I want, but don't concern myself with using them before they go bad.

August 5, 2018
Workshifts this Week (8/6-8/12)
Farmer Derek

Swallowtail butterfly on tithonia (Mexican sunflower).

If you still need to satisfy the work for your discounted share price August is a busy month on the farm and we could really use your help!

Workshifts scheduled for this week:

Tuesday (8/7) 9:30-11:30am
Wednesday (8/8) 9:30-11:30am
Wednesday (8/8) 6-8pm
Friday (8/10) 9:30-11:30am
Sunday (8/12) 8-10am

Workshift sign-up instructions may be found here.

Workshifts typically meet under the large red maple just outside of the pick up room. Please wear appropriate clothes and footwear for working outside and bring your own gloves and water.

Thank you!

August 5, 2018
Edamame Time of Year
By Linda Dansbury

When edamame becomes part of the U-Pick list, it is the height of U-Pick at the farm. As with other veggies, check toward the bottom of the plants to find the beans that are filled out the most. Hold the branch with one hand and gently pull the pods off the plant.

Edamame are a great, low calorie, snack and is actually a green/fresh soybean. It is a complete protein and is high in calcium, vitamin C and other essential nutrients. The whole pods keep well for 5-7 days in a plastic container in the fridge. Edamame shouldn't be eaten raw. Bring a large pot of water to a rolling boil and add a lot of salt - a couple of tablespoons for 6 qt pot is not too much. Boil the beans - watch carefully, because they do tend to boil over - around 10 minutes. You don't want them mushy, I think al dente is a good term for how you want them cooked.

Drain and run under cold water and drain well again. They can be placed in a large bowl with just salt and eaten right out of the pod as a snack - honestly, that is how most of my edamame are used. In addition to salt, cumin, pepper, paprika and/or other spices may be added for variation.

Edamame may be frozen either in their shell or out. For best results, spread them out on a cookie sheet and freeze. Once frozen, place in a freezer bag or container. Freezing this way keeps them from freezing into a solid block.

Edamame can be used in any recipe calling for lima beans or fava beans. We have several recipes on this site. I think the Edamame Hummus might be the most popular.

August 5, 2018
Potluck this Saturday!
by Farmer Dana

Join us for a meal under the pavilion 6-9pm Saturday August 11th. Bring a dish to share that serves 6 adults, your own place settings, and a beverage of your choosing. There may be a fire for s'mores as well as live acoustic music (if folks are kind enough to bring their instruments and play for all of us again!).

July 29, 2018
New and Abundant
By Linda Dansbury

Husk/ground cherries will be included in shares starting this week and into the foreseeable future. They get their ground cherry name because when they are ripe, they fall to the ground - and are thus so easy to pick. Even better, for this season the farmers experimented with landscape fabric to suppress weeds over the entire patch (same as with tomatillos) making harvesting easy and comfortable. The "husks" protecting the inner fruit dries up - keep the husks on the fruit until ready to eat. Ground cherries are amazing - they keep almost indefinitely just sitting on your kitchen counter - I would recommend spreading them out on a towel to let them thoroughly dry before keeping in a bowl, since we continually have wet fields to contend with. They were grown and enjoyed by the pioneers because of the extraordinary shelf life. They are a good source of beta-carotene, calcium, iron and other nutrients. Husk cherries have a tropical-like taste with a texture somewhere between a tomato and a grape. They can be eaten raw as a snack or added to salads, or cooked into pie filling. Search this site for recipes. My favorite is the Ground Cherry Salsa, which combines ground cherries, tomatoes, peppers, hot peppers and cilantro. It requires a lot of chopping (I guess you could break out the food processor), but the yummy taste is worth it.

Every year at the farm is different - some items struggle to mature, while others are abundant. This year, eggplants are one of the abundant crops so far. You may be wondering what to do with all of them, especially since they don't keep for more than about a week in the fridge. You have read that I love mine grilled, and made the braised eggplant last week - both yummy options. A few more that also freeze well are Caponata (1 & 2) - a favorite of mine, because it incorporates peppers, tomatoes, onions, garlic, herbs. It is a great dish to have as a side dish, on top of pasta, either with or without a meat component, or as a bruschetta. I make large batches and freeze in about 2 cup containers and am so happy to take out and eat all winter long. The other thing I make in batches to freeze is Baba Ganoush. Everyone that makes this dish has their own favorite version. The one on this site is mine - it is basically the one from the restaurant Zahav in Philadelphia. I like it because grilling the eggplant until the skin is really blistered and the eggplant is very soft results in a smoky flavor that you cannot achieve in the oven. Check out this site for other ideas - over the years we have added so many eggplant recipes, several from fellow members - even Eggplant Sandwiches! A new one from a member is added this week under Member Ideas and Suggestions.

July 29, 2018
U-Pick Note
By Linda Dansbury

Two quick notes for this week:

Blackberries - as with raspberries, tug gently on the berry. If it doesn't release easily, it is not ripe. Look for the berries that are black all over - if they still have some lighter spots, they will not be nearly as sweet.

Tomatillos - I heard someone in the U-Pick field saying that the tomatillo husks need to be yellow to pick them (not true). The tomatillos are ready for picking as soon as the fruit fully fills out and expands the husk and the husk can even split - using this method, you find your share very, very quickly.

July 29, 2018
Workshifts for Week of 7/30/18
Farmer Derek

The pollinator habitat.

Workshifts scheduled for this week

Tuesday (7/31) 10am-12noon
Wednesday (8/1) 9-11am
Wednesday (8/1) 6-8pm
Friday (8/3) 9-11am
Sunday (8/5) 8-10am

Workshift sign-up instructions may be found here.

Workshifts typically meet under the large red maple just outside of the pick up room. Please wear appropriate clothes and footwear for working outside and bring your own gloves and water.

Thank you!

July 22, 2018
Tomatillos, Okra and More!
By Linda Dansbury

Tomatillo!

We are at the heart of the season now and summer veggies are peaking. This past week, we received fresh garlic - which simply means it has just come out of the ground and hasn't cured. I am sure you have or will notice the garlic hanging all over the barn. We will receive all this garlic that is hanging from now through the winter shares into 2019! Use the garlic we receive now as you would any other garlic, but store it in the fridge. Note that it is potent at this stage so you may want to try it and use a little less than normal - unless of course you want to scare the vampires away!

We had a nice surprise with the tomatillos on the U Pick board this past week. It is one of the veggies I didn't appreciate until I was an Anchor Run member. Tomatillos look like small green tomatoes and in fact in the same family. Nutritionally speaking, they are low in calories, high in dietary fiber and good contributors of vitamins A, B, C, K as well as the minerals potassium, magnesium and copper. Tomatillos store very well in the fridge, lasting for at least 2-3 weeks. I normally use them once I have 2 weeks worth of my share. A lot can be done with tomatillos - raw, they can be added to salads or used to make a salsa, either as a primary ingredient or in combination with tomatoes. Some of my favorites on this site from over the years include Chicken Stew with Tomatillo Sauce - I make batches of the sauce when I receive my share and freeze it in 2 cup batches. Then I can use the sauce as either a salsa or as the base for the chicken recipe, which comes out delicious as written but is really stepped up when put in a pressure cooker. Also, Grilled Salsa Verde and the Slow Cooker Chicken or Pork Chile Verde are both amazing!

Okra is another veggie I didn't know much about until Anchor Run. I had used it in making my version of Gumbo, but since I always make it in the winter for Super Bowl, I had only used frozen okra. Okra is a nutritional powerhouse, containing the vitamins A, B, C, E and K, plus calcium, magnesium, potassium and iron. Okra does not store for very long and is best used within 3-4 days. Some of my favorite recipes on this site are Easy Indian-Style Stewed Okra, Louisiana Shrimp Gumbo (a much lighter version than what a "typical" gumbo is - this one also includes celery and celery leaves), and the Okra with Corn and Tomatoes.

Enjoy the harvest!

July 22, 2018
Workshifts for Week of 7/23/18
by Farmer Dana

Echinacea aka purple coneflower in the pollinator habitat.

Workshifts scheduled for this week:

Tuesday (7/24) 10am-12noon
Wednesday (7/25) 10am-12noon

Friday (7/27) 10am-12noon
Sunday (7/29) 8-10am

Workshift sign-up instructions may be found here.

Workshifts typically meet under the large red maple just outside of the pick up room. Please wear appropriate clothes and footwear for working outside and bring your own gloves and water.

Thank you!

July 15, 2018
Basil, Basil, Basil
By Linda Dansbury

Italian and Thai basil.

Beautiful basil is in the pick up room for us and there is also some we can be cutting ourselves in the herb garden. You may have noticed there are 2 different looking plants.

Sweet/Genovese/Italian basil - this is the one most of us are familiar with. It has large, soft leaves and green stems. It is the basil used most often, when recipes just say to use basil. I love it this time of year in bruschetta with our wonderful tomatoes, chopped and put on top of grilled veggies, added to marinades, salads, and more. To preserve what we are receiving, make the Basil Vinaigrette in batches to use as a salad dressing or as a topping for fish, chicken or tofu. It keeps about a week in the fridge. For longer storage make pesto or pistou. The main difference between the two is that Pesto contains cheese and pine nuts, but traditional Pistou just has 4 ingredients: basil, garlic, olive oil, and sea salt (the article I read about it says you must use a good quality sea salt to truly bring out the deliciousness of the fresh basil). I have added a Pistou recipe to this site so you can see the ratio of ingredients and of course there are also Pesto recipes on the site.

Thai Basil - the plant is in the same botanical family as sweet basil, but in looks it is distinguished by purple stems and the leaves are more pointed and sturdy. Thai basil does taste different, and has definite undertones of licorice and is overall more pungent than sweet basil. Some chefs say they are interchangeable, others do not. Thai basil is used in many southeast Asian cuisines including Vietnamese, Cambodian, Taiwan and of course Thai. Interestingly though, Thai's famous green curry uses sweet basil as its base, not Thai basil. I have added a recipe for Taiwanese Braised Eggplant that features adding Thai basil at the end of cooking - try it to see if you notice a difference in the flavor.

July 15, 2018
Workshifts for Week of 7/16/18
by Farmer Dana

Kids classic at the potluck.

Workshifts scheduled for this week:

Tuesday (7/17) 9-11am
Wednesday (7/18) 9-11am
Wednesday (7/18) 6-8pm

Friday (7/20) 9-11am
Sunday (7/22) 8-10am

Workshift sign-up instructions may be found here.

Workshifts typically meet under the large red maple just outside of the pick up room. Please wear appropriate clothes and footwear for working outside and bring your own gloves and water.

Thank you!

July 8, 2018
Upcoming Events
by Farmer Dana

This baby tree frog wants you to come and enjoy the farm and join us for our potluck!

Saturday July 14th 6-9pm: Potluck under the pavilion

July 8, 2018
U-pick Tips
By Linda Dansbury

U-pick green/snap/string/wax/yellow bean patch prior to mowing.

I truly hope everyone is taking advantage of the U-pick fields. The time is well worth it, and it is so relaxing and peaceful to be in the field. It is also great to meet other members who have the same interest in healthy and delicious food.

A couple tips:

The raspberries are delicious, but the extreme heat made them ripen unevenly - I was in the field Friday afternoon and found that the top of the raspberries looked perfectly ripe, but when given a gentle tug they did not release - I checked the underneath and saw that the bottom was not ripe, so I left those and moved on. I am hoping they ripen over the weekend - if that happens, the berries will be very abundant. I still found many delicious berries by gently lifting the branches and looking underneath. It only took about 10 min to get my share - a very worthwhile use of my time.
Maybe you have heard on the news that the ticks are especially bad this year - a tick has come home with me in each of the last 2 weeks, so be sure to carefully check yourself and any family members that pick or do workshifts with you when you get home.
Beans: string, snap, green, yellow, wax are interchangeable names for the beans we grow, all can be used and cooked the same way. Field signs say "snap beans". Also, you'll probably notice the harmless Mexican Bean Beetle and its yellow larvae on the plants. There's nothing we can do to truly control them except for mow the spent bean plants before they multiply and spread to newer plantings. Their favorite variety is Provider which is our first planting and will be mowed very soon.

Be sure to come out and pick!!

July 8, 2018
Celery Uses
By Linda Dansbury

Maybe you are thinking "enough with the celery already". For the first couple of weeks, I figured everyone would be effectively using their celery with no problem, but now that we are still receiving it and will be for a couple more weeks (hopefully), I thought I should take a few minutes and talk about it.

I think it is one of the most under used and under appreciated veggies. People only think of it as being used raw in crudite platters, or added to salads or stuffed with peanut butter. And, even worse, the beautiful leaves from farm celery find their way to the compost pile.

For the celery, try the Celery and Mushroom Salad - a surprisingly delicious salad! Or, the Braised Celery, which can also incorporate cabbage and/or fennel. Again, truly delicious.

Celery leaves are known primarily as a throwaway top to an already underappreciated vegetable and are so often discarded. It’s a real shame. Celery leaves are actually a bonus to their stalks and completely virtuous on their own. Celery leaves are delicious, nutritious, and packed with intense celery flavor. Prep them like you would any herb: minced, coarsely chopped, or left in their true, whole-leaf form. Toss the tender leaves with salad greens and vinaigrette. Throw them into stir-fries, stocks, soups, and sauces. And...they make delicious pesto - just use your favorite pesto recipe using celery leaves instead of basil, parsley, kale, etc.

Store your celery in a plastic bag in the fridge and it should stay crisp for a week or two.

Farmer Derek also recommends adding celery plus leaves to a breakfast smoothie!

July 8, 2018
Workshifts this Week: Carrots and Garlic!
by Farmer Dana

Garlic tying for hanging and curing in the barn in 2016.

Workshifts scheduled for this week:

Tuesday (7/10) 9-11am: should be harvesting carrots
Tuesday (7/10) 6-8pm: should be harvesting carrots
Wednesday (7/11) 9-11am: should be harvesting carrots
Wednesday (7/11) 6-8pm: should be harvesting carrots
Friday (7/13) 9-11am: should be harvesting carrots
Sunday (7/15) 8-10am: should be harvesting, tying, hanging garlic
Sunday (7/15) 9-11am: should be harvesting, tying, hanging garlic

Sunday (7/15) 10-12noon: should be harvesting, tying, hanging garlic

Workshift sign-up instructions may be found here.

Carrot shifts are kid-friendly but please don't sign them up on the website (if they end up working like you their hours can count).

Workshifts typically meet under the large red maple just outside of the pick up room. Please wear appropriate clothes and footwear for working outside and bring your own gloves and water.

Thank you!

July 1, 2018
U Pick Flowers Note
By Linda Dansbury

I hope everyone is enjoying their U Pick - I could tell this week that peas had been picked so am happy many of you got out there to get your share. If you are planning to go in the next few days, remember to hydrate well, wear hats, sunglasses, sunscreen and comfy, but sturdy shoes. The peas are much more difficult to find now, but if you really look within the middle of the plants, you will find "pockets" of peas close together and the quality is still great.

The flowers are among my favorite u pick items because I love having fresh flowers around my home. A very important note is that flowers wilt significantly very, very quickly after cutting, especially in this heat. I always bring some type of jar with me that has water in it so that right after I finish cutting the stems, they go right into the jar with water. I also do my flower cutting last. When I get home, I re-cut the stems again and place in my vase of choice. Flowers this fresh last a long time so enjoy the beauty in your own home.

July 1, 2018
Workshifts For Week of 7/2
by Dana Hunting

Workshifts scheduled for this week:

Wednesday (7/4) 8-10am

Friday (7/6) 8-10am
Sunday (7/8) 7-9am

Workshift sign-up instructions may be found here.

Workshifts typically meet under the large red maple just outside of the pick up room. Please wear appropriate clothes and footwear for working outside and bring your own gloves and water.

Thank you!

July 1, 2018
Raspberries Versus Strawberries
by Farmer Derek

Our two-year-old raspberry plants are yielding nicely and the last-to-ripen strawberry variety has been fruiting concurrently. We treat strawberry plants as annuals, rotating the patch around our multiple u-pick fields. The raspberry patch, conversely, is perennial, and will remain in the same location for 5-10 years. Because these plants are closely related (in the rose family) and can potentially suffer from the same pests and diseases we've been trying to prevent any movement between the two crops. This is why we were picking raspberries with workshifts while keeping strawberries open for u-pick. Now that the strawberries are finished we'll open up raspberries for u-pick. This is the first year both crops yielded simultaneously and is also the first year we've grown this very late strawberry variety. Overall it was a later strawberry harvest than past years. Next season they probably won't overlap. Either way, we're hopeful that you're enjoying the raspberries that are in the pick up room. This is our first foray into the raspberry storage world and we have realized that they don't keep very well in our storage cooler. We sincerely apologize if your 1/2-pint of raspberries had any moldy fruit.

June 24, 2018
Workshifts for Week of 6/25/18
by Dana Hunting

Workshifts will help pick wonderful raspberries for shares this week!

Workshifts scheduled for this week

Tuesday (6/26) 9-11am

Wednesday (6/27) 9-11am
Wednesday (6/27) 6-8pm

Friday (6/29) 9-11am
Sunday (7/1) 8-10am

Workshift sign-up instructions may be found here.

Workshifts typically meet under the large red maple just outside of the pick up room. Please wear appropriate clothes and footwear for working outside and bring your own gloves and water.

Thank you!

June 24, 2018
U Pick Note
By Linda Dansbury

The u-pick flower garden is now open for picking. Pictured above are salvia flowers with buckwheat in the aisles, which will soon be mowed.

I did my U Pick yesterday and it was really pleasant to do so - several of you also spent time in the field. The peas are VERY plentiful!! If you go to the far end of the rows the pea pods are hanging on the ends of the stems like little Christmas ornaments on a tree - you will finish picking your allotment in just a few minutes. If, when you get to the field, others have found those, don't be discouraged - there are a lot, and I mean a lot of pea pods under the plants - walking the rows they are not obvious, but just squat down and you will see them.

As for strawberries, I am sure there are still a few small berries on all the plants, but the bottom few rows still have some large berries too. Just be patient and look carefully - you definitely have to get down near the plants and gently move the leaves around to see them - walking along the rows only reveals a berry here and there.

Be sure to try and get to the field today (if this is your week to pick) or in the next few days before the heat comes in. Peas do not like the heat, and although Derek will irrigate if needed, based on the forecast, by next weekend the plants are likely to start to suffer plus the weather will not be as enjoyable to spend time picking.

Also, if your farm-provided u-pick containers are still in good shape, please bring them back to the farm for re-use.

June 24, 2018
What to do with Fennel?
By Linda Dansbury

Fennel is one of those veggies that most people have heard of, but many do not know what to do with it. Fennel is high in fiber, potassium, folate, vitamin C, vitamin B-6, and phytonutrients, which all support heart health. So, it makes sense to incorporate it into your diet. Fennel is one of those crops that is very flexible in how it can be enjoyed - raw in a crudite platter, added to a salad or as the star ingredient in a salad, roasted, grilled, put in smoothies, or cooked for long periods of time. We normally receive 2 crops of fennel - now, as in early summer and then again in the fall. For the summer crop I like to grill or make it into a salad, while in the fall I like to roast it or simmer it as in Seafood Stew with lots of Herbs. There are a few fennel salad recipes (1, 2, 3) on this site, plus Shaved Fennel Salad with Parmesan and the Radicchio, Fennel and Proscuitto Salad - all of which are delicious - we will receive fennel for the next few weeks, so try them all! The technique for grilling is also on this site. Fennel keeps for at least 2 weeks when stored in plastic in the fridge, so you can save up for a couple weeks and have more of it to use if you have a larger family.

Please enjoy and send me how you like to use your veggies at lindadansbury@comcast.net and please put Anchor Run in the subject line so I can find your email.

June 17, 2018
Interchangeable Alliums/Scapes
By Linda Dansbury

A late spring treat: Garlic Scapes.

Garlic and onions are the most common members of a large plant genus called allium (in the Amaryllidaceae family). The goal of Anchor Run is to provide its members with some type of allium each week of the season - a task that takes a lot of planning and expertise. A typical allium season for us looks something like this:

Weeks 1-2: chives and green garlic; weeks 3-6: garlic scapes; weeks 6-14: scallions; weeks 9-12: fresh garlic; weeks 11-14 fresh onions; weeks 14-26: semi-cured onions; weeks 17-26: leeks; weeks 16-26: cured garlic. Cured garlic doesn't require refrigeration but we recommend refrigerating everything else. Cured onions on the farm are passively cured in the field then put right into cold storage.

Why do I put you through all this reading? If a recipe calls for onions and you only have scallions, don't worry about it - use the scallions - just don't cook them for long or you will lose the flavor. I made a recipe calling for leeks this past week and I used my scallions and a bit of green garlic I still had. The same with garlic - don't run out and buy garlic - instead, use the scapes, just account for the fact that scapes will lose their flavor when cooked for long.

If you are a new member of the farm, you may be wondering how to use the garlic scapes. First of all, they store for at least 2-3 weeks in a plastic bag in the fridge. They can be used in place of garlic in most recipes, with the exception of long cooking ones like soups and stews - their flavor will be cooked out. I love using them raw in things like guacamole, bruschetta and salad dressings. I use them in stir fries, but add them at the end with the greens. On this site we have a few recipes for them including Garlic Scapes and White Bean Dip and Garlic Scape Pesto (yes, almost anything can be made into pesto). After receiving scapes for all these years, I learned a new way with scapes this year - grilling them! As I described recently in grilling the heads of romaine lettuce, do not walk away! Method is simple - place scapes in a bowl and drizzle a bit of olive oil over. Add a bit of salt and mix well. Place scapes on medium heat on grill for about a minute. Turn over and cook for another minute. That's it! They taste nutty and slightly garlic-y. Even better, grill along with scallions, then eat as a side dish or chop up and add to salads and/or sauteed snow peas. So, so tasty!!

June 17, 2018
Workshifts for Week of 6/18/18
by Dana Hunting

Workshifts scheduled for this week:

Wednesday 6/20 10am-12noon

Friday 6/22 10am-12noon

Sunday 6/24 9-11am

Workshift sign-up instructions may be found here.

Workshifts typically meet under the large red maple just outside of the pick up room. Please wear appropriate clothes and footwear for working outside and bring your own gloves and water.

Thank you!

June 10, 2018
Storing Herbs
By Linda Dansbury

We are receiving fresh cut herbs in the pick up room these days and when you get home, you may be wondering how to best store them. You may have also found that your basil has black spots on it when you take it out of the fridge 2 days after receiving it. Basil is very susceptible to cold temperatures. The best way to store it is to trim the stems and place in a glass of water and keep it on your kitchen counter (like cut flowers). Change the water at least every other day. Dill, cilantro and parsley will do well stored with a damp paper towel in a bag in the fridge or in a glass of water (Derek and Dana have had good storage simply putting these 3 in a plastic bag in fridge but consistently eat the herbs within a few days). Most perennial herbs you cut from the herb garden will do best in a glass of water on the counter.

Truth be told, whenever I pick herbs from my garden, including perennials such as thyme, rosemary and chives, I place whatever I don't use at that time into a glass of water on the counter. The other benefit of herbs being right where you are cooking is you think of using them more often and herbs are the healthiest way of adding flavor to your dishes!

June 10, 2018
U-pick Tips
By Linda Dansbury

The u-pick pea patch is looking very healthy this year.

The U-Pick season has begun and I hope you are taking advantage of it. In all the years I have been fortunate to be an Anchor Run member (since the second year of its existence), the peas have never looked better - peas do not like hot temps, and especially don't like high temps followed by heavy downpours. The plants are lush, and filled with peas ready for the picking. Please use 2 hands when picking - hold the pea to be picked with one hand and the stem with the other and gently pull pea from plant. Trying to do it with one hand may result in breaking the stem or pulling it down from the trellis. After picking your allotment, put your peas in a plastic container for storage in the fridge. Leaving them in the u-pick container will result in wilted peas.

The strawberries are peaking, so get yours while you can - this is one of the most loved crops of the season, and even though Derek and Dana picked out varieties to try and spread the ripening over a period of several weeks, the berries didn't get the message. Like with the peas, use 2 hands to pick berries. Berries don't last long at my house - I keep them in the u-pick container to allow moisture to escape. They will start to "wilt" after a few days if left uncovered so if you won't be eating them right away, use a large plastic container, put a thin cloth or paper towels on the bottom to absorb any water, gently place berries in container and put the lid on it. Do not wash/rinse berries until right before eating them or you will have rotten berries (or skip this step altogether since they're completely organic).

Other tips:
Wear comfy, sturdy shoes, a large hat and sunglasses. Protect your skin with long sleeves, pants or wear sun screen. Bring your bags to the farm along with scissors/clippers. Be considerate of other members coming in behind you by picking only your allotment and being gentle with the crops.

Please bring back or reuse the U-pick containers each week.

Thank you and enjoy the harvest!

June 10, 2018
Workshifts for Week of 6/11/18
by Dana Hunting

Transplanting another round of sunflowers for the u-pick cut flower patch.

Workshifts scheduled for this week:

Tuesday 6/12 9-11am

Tuesday 6/12 6-8pm

Wednesday 6/13 10am-12noon

Wednesday 6/13 6-8pm

Friday 6/15 10am-12noon

Sunday 6/17 9-11am

Workshift sign-up instructions may be found here.

Workshifts typically meet under the large red maple just outside of the pick up room. Please wear appropriate clothes and footwear for working outside and bring your own gloves and water.

Thank you!

June 3, 2018
Workshifts for Week of 6/4/18
By Dana Hunting

Weeknight and weekend workshift leader Jeff Bence (right), farm member since 2004!

Workshifts scheduled for this week:

Tuesday 6/5 9-11am

Tuesday 6/5 6-8pm

Wednesday 6/6 10am-12noon

Wednesday 6/6 6-8pm

Friday 6/8 10am-12noon
Sunday 6/10 9-11am

Workshift sign-up instructions may be found here.

Workshifts typically meet under the large red maple just outside of the pick up room. Please wear appropriate clothes and footwear for working outside and bring your own gloves and water.

Thank you!

June 3, 2018
Now What?! Recap
By Gia Yaccarino

I will be honest – Anchor Run CSA never ceases to amaze me! I shared with one member at the workshop that when I originally joined Anchor Run CSA, I was solely focused on the “A” part of CSA. The “C” part snuck up on me and had me hooked! Reflecting on today’s workshop, I was again focused on the “A” part – how to store, how to prep, recipes… Again the “C” part snuck up on me! The workshop included first year members and seasoned members and everyone shared and offered their input. There was such an awesome exchange of ideas and advice. Absolutely amazing! We talked about ways to store our herbs – placing them in a glass of water on your counter is great option! And once the Basil starts coming in – remember to keep it out of the fridge.

Of course, the workshop would not be complete without food! I shared BBQ Zucchini Chips and Cinnamon Apple Chips when we briefly spoke about using a dehydrator. I also made Radish and Turnip Lasagna – as in no noodles, the sliced and baked radish and turnips acted as the noodles! Members who tried and enjoyed the Kale Stem Pesto remarked “So instead of putting the center rib in the compost pile!” And I also shared a new family favorite – Kohlrabi in a Peanut Teriyaki sauce. I promise the recipes will come in a future newsletter.

Overall, I hoped to try to encourage members to think outside the box regarding using their share. I will confess that until maybe 4 or 5 years ago, whenever Bok Choy was part of our share, the only thought I had was “make rice for stir fry”. Now I use Bok Choy in so many ways – using the leaves for a wrap, having the stem with peanut butter, or using both leaf and stem in a Mexican Casserole!

Dandelion Greens and what to do with them also had a little talk – my favorite options are salads and Dandelion Green Pesto. If the Dandelion Greens are too bitter for your taste – try massaging them! Blanching also helps tame the bitterness.

Thank you to everyone who attended – I had a fabulous time and I hope you did too!

June 3, 2018
Kohlrabi and Turnips
By Linda Dansbury

Hannah was still smiling after transplanting beans and edamame (and winter squash, summer squash, cucumbers, lettuce, dandelion, basil, eggplant, okra, corn) during another soggy week. Camera person could have requested it.

The rainy, gloomy weather has slowed down some veggies, but others, including turnips and kohlrabi are thriving - so, what do you do with them? These 2 veggies are asked about by members as much as any we receive. Both are in the brassica family - the same as broccoli - and have the same high level of vitamins and antioxidants.

They keep best if the tops are removed and stored separate from the bottom. See last week's newsletter for things you can do with the greens - don't throw them away! Both turnips and kohlrabi store well in the fridge.

Both the turnips and kohlrabi are yummy raw and cooked. I often use the turnips instead of radishes in salads and both are great as part of a crudite platter with your favorite dip. A favorite of mine, Radishes with Goat Cheese Dip is on this site.

Grate kohlrabi into your salads or use for cole slaw. Try the Kohlrabi Slaw recipe for something different.

So, how about cooking? Veggies in this family become mild and almost nutty tasting when cooked. Both veggies are tasty when simply sauteed until tender in a little butter or oil - add fresh herbs, salt and pepper near the end of cooking. Both are also great when used as ingredients in stir fries, or cut into cubes and added to soups and stews. One very tasty option for turnips is the Asian Turnips with Miso on this site. It demonstrates how to use the veggie and greens in one delicious dish.

June 3, 2018
Strawberry Storage
By Linda Dansbury

The strawberry harvest commences today. All of this rainy weather means the strawberries may be wet when you pick/receive them, making them very susceptible to rotting. There is nothing more depressing than having your berries rot before you get a chance to eat them. If they are wet when you get them home, gently lay them out on a towel and allow to dry before putting them in the fridge - I do keep mine in the u-pick containers because it allows them to breathe.

Never wash berries and then put into the fridge - they will rot quickly.

Enjoy!

May 27, 2018
Some Pick Up Information
by Dana Hunting

Anchor Run CSA pick up room and a nice note.

Pick up begins the week of 5/21/18 for Full, Medium, and Week A Half Shares. Week B Half Shares begin the following week of 5/28/18. We're open Memorial Day weekend and during all summertime holidays. Log in to view your pick up day/week or look at the e-mail that was sent and included all of that information.
Pick up days are Monday 1-8pm, Thursday 1-8pm, and Saturday 10am-12noon. When you signed up for a share you selected one of these days. Half Shares are also designated Week A or Week B. If you're a returning member you have the same week as last year. If you're a new member you've been assigned Week A or Week B. Log in to view your pick up day/week or look at the e-mail that was sent and included all of that information.
It is very important that you come on your correct and assigned pick up day because we harvest specific amounts for the number of members coming on that day. Sign in sheets are provided by the pick up room when you arrive to collect your share. Log in to view your pick up day/week or look at the e-mail that was sent and included all of that information.
Sign in when you arrive. Sign in sheets are located on the left in the barn hallway just outside of the pick up room.
You can temporarily switch your pick up day/week by e-mailing us by 5pm Sunday prior to your pick up week.
Allotments for the farmer harvested share and u-pick portion will be specified on the blackboards in the pick up room. Staff will be available in the pick up room to assist new members.
U-pick can be collected any day of your pick up week Monday-Sunday 8am-8pm. Weekly u-pick allotments are specified in the pick up room on the u-pick board.
Bring your own bags and scissors and wear appropriate farm footwear. Please be courteous in the pick up room and in the u-pick fields.
Parking is available in the large stone lot at the end of the driveway. Parking next to the barn is available for handicapped persons and for cars with sleeping kids.
Driveway speed limit is 10mph.
The bridge immediately north of the farm on 2nd Street Pike (route 232) is temporarily closed for repairs. Alternate routes abound if you're approaching from that direction. If heading south on 413 from Buckingham take a right on Township Line Road, a left on Cherry Lane, then a left on 2nd Street Pike. If heading north on 413 from Newtown take a left on Penns Park Road then a right on 2nd Street Pike. If heading south on route 232 from New Hope it looks like taking a right on Pine Lane to Township Line Road is best. Consult Google Maps for more help. The bridge is scheduled to reopen in June.
If you still have a balance, please remit payment no later than June 1st, 2018. You can mail it or give it to Becky in the pick up room.

May 27, 2018
Greens How to...
By Linda Dansbury

Snow peas are flowering which means we'll all be picking peas very soon!

This time of year, the harvest is ever changing and not truly known until it is time to harvest due to the fluctuating (and particularly adverse) weather conditions.

Derek tells me he is certain about some crops, so here are a couple of tips on greens:

Green tops - don't throw away the radish, turnip, beet and kohrabi tops! They can be sautéed or stir fried by themselves or along with the other greens we receive, added to soups or frozen to add to homemade vegetable broth. A simple way to blanch prior to freezing is to boil a large pot of water. Place the greens you want to blanch in a large colander set over a larger pot or over the sink. Boil water and then slowly pour over the greens. When cool enough to handle, squeeze out as much of the water as you can, make balls out of the greens, place in freezer bags (label) and freeze. Later, when making broth, soups you want to add greens, or stews, just take the greens out of freezer as needed and use. This method is also great if you just don't have time to use all the greens we receive at this time of the year. In addition, if the chard stems are not used in a recipe, freeze for adding to vegetable broth.

Greens are in many cases interchangeable in recipes - for example, the leaves of Swiss chard may be used instead of spinach in most cooked recipes. Too much kale? Make kale pesto - experiment with individual greens or a mixture. In our June 2nd Workshop called "Now What", Gia along with attending members will exchange ideas of how to both enjoy the greens when you first bring them home and how to preserve them, making pesto/pistou, and freezing, plus many other techniques. Even long-timers always learn new tricks and recipes, so be sure to attend this fun event!

It is best to cut the tops from the roots when you get them home to preserve both flavor and freshness of both parts of the crop.

There are also recipes on this site that incorporate both the root and the greens. Try Roasted Beets and Beet Green Risotto. I recommend this dish every year - it is delicious and the color is spectacular! It is sure to please even people who claim to not like beets. Also try Asian Turnip and Turnip Green Saute - a very simple and tasty dish.

May 27, 2018
Workshifts for Week of 5/28/18
by Dana Hunting

Let's hope for a dry week so we can actually get some outside work done!

Workshifts scheduled for this week:

Wednesday 5/30 10am-12noon

Wednesday 5/30 6-8pm

Friday 6/1 10am-12noon

Sunday 6/3 9-11am

Workshift sign-up instructions may be found here.

Workshifts typically meet under the large red maple just outside of the pick up room. Please wear appropriate clothes and footwear for working outside and bring your own gloves and water.

Thank you!

May 20, 2018
Workshifts for Week of 5/21/18
by Dana Hunting

Potting up 6,000 leeks in the greenhouse gave Hannah and Craig a lot to do on rainy days.

Workshifts scheduled for this week:

Tuesday 5/22 10am-12noon
Wednesday 5/23 10am-12noon
Friday 5/25 10am-12noon
Sunday 5/27 10am-12noon

Workshift sign-up instructions may be found here.

Workshifts typically meet under the large red maple just outside of the pick up room. Please wear appropriate clothes and footwear for working outside and bring your own gloves and water.

Thank you!

May 20, 2018
Eating/Cooking Local
By Linda Dansbury

Green garlic, a spring treat. The entire plant should be eaten at this stage.

The 2018 main season commences this week - telling us it is truly and finally spring! Welcome (back) to the farm. For new members, this is the place to watch for storage and preparation information on the produce we receive each week from the farm. Starting next week, I will have a weekly column called "How I enjoyed my Harvest", which is meant to provide ideas to you on how to incorporate the delicious veggies into your meals. My sections of the newsletter are meant to be collaborative and I encourage members to email me with ideas, recipes and questions about the harvests we receive. Please email me at lindadansbury@comcast.net and please put Anchor Run in the subject line so I can find your email.

For this week's harvest, we have a couple of items you may not be very familiar with: pea shoots, green garlic, fresh chives.

Pea shoots are a lot of fun to use - they have a mild pea flavor and look really pretty in any dish. Add them to the lettuce in your salads - the best way to taste the freshness is to dress very lightly - a little fresh squeezed lemon juice and mild flavored oil, salt and pepper is all you need (this is also true with the early lettuce we receive). Another option is to gently stir fry the pea shoots. A very simple method - slice the green garlic and a chili pepper or red pepper flakes if desired, swirl it around in the oil for a few seconds. Ginger can also be put into the pan at this point. Add the pea shoots and swirl them around until barely wilted - don't cook for long because you don't want to destroy the delicate flavor. Remove from heat and drizzle a little soy sauce or sesame oil and fresh ground pepper, mix and enjoy.

Green garlic - I am excited to receive this item this year! The immature garlic bulbs and edible green stalks/leaves have a nutty-oniony flavor that is great fresh or cooked. Substitute green garlic in recipes for onions, scallions or leeks. The young, tender cloves don't need to be peeled before chopping. Slice and use in potato salad or mince and stir into salad dressings. Toss some in a stir-fry, on a pizza, or in soups. The light garlicky flavor enhances dishes without overpowering. Flavor-wise, one stalk and bulb of spring garlic is equivalent to a small onion, or a leek and one clove of mature garlic. Refrigerate.

Chives - these can be eaten in salads or cooked in any dish that calls for a member of the allium family (onion, leek, garlic). The purple flower is a bit more pungent than the green stalk/leaf.

Enjoy the first harvest!

May 20, 2018
Hershberger Heritage Farm Here on Thursdays 1-5pm
by Dana Hunting

May 13, 2018
Workshifts for Week of 5/14/18
By Derek McGeehan

Transplanting 2 miles of potatoes a few weeks ago with the farm crew.

We had been planning to begin a regular workshift schedule this week but due to the rainy forecast we're going to postpone workshifts until next Sunday and the following week. Being in the fields when they're perpetually soggy and moist is not a great idea.

Workshifts scheduled as of now:

Sunday 5/20 10am-12noon

Sunday 5/27 10am-12noon

Workshift sign-up instructions may be found here.

Once the forecast changes we'll post more workshifts during the week.

Thank you!

May 13, 2018
Some Pick Up Information
by Dana Hunting

Pea shoots should be in the first few harvests.

Another e-mail will come your way with your specific pick up day information and balance but you can always log in to the website to check.

Pick up begins the week of 5/21/18 for Full, Medium, and Week A Half Shares. Week B Half Shares begin the following week of 5/28/18. We're open Memorial Day weekend and during all summertime holidays. Log in to view your pick up day/week now, or wait for the next e-mail.
Pick up days are Monday 1-8pm, Thursday 1-8pm, and Saturday 10am-12noon. When you signed up for a share you selected one of these days. Half Shares are also designated Week A or Week B. If you're a returning member you have the same week as last year. If you're a new member you've been assigned Week A or Week B. Log in to check now, or wait for the next e-mail.
It is very important that you come on your correct and assigned pick up day since we harvest specific amounts for the number of members coming on that day. Sign in sheets are provided by the pick up room when you arrive to collect your share. Log in to check now, or wait for the next e-mail.
You can temporarily switch your pick up day/week by e-mailing us by 5pm Sunday prior to your pick up week.
Allotments for the farmer harvested share and u-pick portion will be specified on the blackboards in the pick up room. Staff will be available in the pick up room to assist new members.
U-pick can be collected any day of your pick up week Monday-Sunday 8am-8pm. Weekly u-pick allotments are specified in the pick up room on the u-pick board.

Bring your own bags and scissors and wear appropriate farm footware. Please be courteous in the pick up room and in the u-pick fields.
Parking is available in the large stone lot at the end of the driveway. Parking next to the barn is available for handicapped persons and for cars with sleeping kids.
Driveway speed limit is 10mph.

The bridge immediately north of the farm on 2nd Street Pike (route 232) is temporarily closed for repairs. Alternate routes abound if you're approaching from that direction. If heading south on 413 from Buckingham take a right on Township Line Road, a left on Cherry Lane, then a left on 2nd Street Pike. If heading north on 413 from Newtown take a left on Penns Park Road then a right on 2nd Street Pike. If heading south on route 232 from New Hope it looks like taking a right on Pine Lane to Township Line Road is best. Consult Google Maps for more help. The bridge is scheduled to reopen in June.
If you still have a balance, please remit payment no later than June 1st, 2018. You can mail it or give it to Becky in the pick up room.

May 13, 2018
Upcoming Events
by Dana Hunting

radicchio

June 2nd 1-3pm: Now What?! Workshop hosted by longtime CSA member Gia Yaccarino. Click link for more information.
June 9th 6-9pm: Potluck under the pavilion

April 16, 2018
New Member Orientation and Open House May 6th
by Dana Hunting

Beds prepared for onions, covered in white plastic mulch to deter pests.

When -- Sunday May 6th, 10:00 AM - 2:00 PM (not April 29th)

Where -- Anchor Run Farm, 2578 2nd Street Pike, Wrightstown, PA 18940. Parking is available on site in a large stone lot at the end of the driveway. Importantly, please drive slowly in and out of the farm, there will be plenty of kids, adults, cats, and maybe a dog or two (on a leash) wandering around.

Why -- We'll be hosting field tours and pick-up room tours complete with ample time for Q&A sessions with the farmers and seasoned farm members. See what your food looks like before it reaches your kitchen, where your 'u-pick' crops will be this year, as well as how the pick-up room and workshifts function. There will be some snacks and light refreshments under the pavilion. So come on out and meet your farmers, mingle with the farm community, and enjoy some long awaited spring excitement!

Schedule of Events -- Field tours on the hour at 10:00am, 11:00am, 12:00pm, and 1:00pm (departing from pavilion). Pick-up room tours on the half hour at 10:30am, 11:30am, 12:30pm, and 1:30pm (in the barn). The Q&A and light refreshments are all on-going.

Can't Make It? -- Farm staff will be present in the pick-up room on distribution days to help guide new members.

Directions and Bridge Closure -- The bridge immediately north of the farm on 2nd Street Pike (route 232) is temporarily closed for repairs. Alternate routes abound if you're approaching from that direction. If heading south on 413 from Buckingham take a right on Township Line Road, a left on Cherry Lane, then a left on 2nd Street Pike. If heading north on 413 from Newtown take a left on Penns Park Road then a right on 2nd Street Pike. If heading south on route 232 from New Hope it looks like taking a right on Pine Lane to Township Line Road is best. Consult Google Maps for more help. The bridge is scheduled to reopen in June.

April 16, 2018
A Few Dates for You
by Dana Hunting

Direct seeding in the hoop tunnel.

May 6: New Member Orientation and Farm Open House 10am-2pm.

May 1: CSA share balance due (log in to view your balance). Members who sign up after this date should remit full payment when joining.

May 7-14: Establishment of Week A or Week B for Half Shares (log in to view). We'll announce when ready.

May 14: Probably the first week of pick up for Full, Medium, and Week A Half Shares. It could be the following week. We'll know for sure in early May.

May 19: First potluck of the year; under the pavilion.

May 21: Probably the first week of pick up for Week B Half Shares. It could be the following week. We'll know for sure in early May.

June 2: 'Now What?!' class full of pointers on how to use your CSA share.

Late April/Early May: Workshift opportunities should begin. We'll announce via e-mail/newsletter and you can sign up on the website calendar. Instructions are here.

April 16, 2018
Sign Up Soon & Refer A Friend!
By Derek McGeehan

Transplanting beets in the farm's rockiest soil.

Secure your 26-week-long share of fresh local certified organic produce from farmers you know and can trust. Celebrating Anchor Run CSA's 15th year - and our 10th here - 2018 is sure to be a great season! Log in here to join. Contact us if you have any questions, concerns, ideas, or trouble logging in.

Interested in helping your CSA meet its membership goal? Participate in our Refer a Friend Program. If your efforts result in a new CSA member we'll credit your account as follows: $10 for a new Full Share member; $7 for a new Medium Share member; and $5 for a new Half Share member! Simply let us know who the new members are via e-mail. (New members are ones that join after March 21st when we began is program.)

Our total number of members will be the same this year as it has been for the past 5 seasons (250 weekly). As of now we're about 85% full.

March 31, 2018
Sign Up and Refer A Friend Credit!
by Dana Hunting

silver laced wyandotte chick

Secure your 26-week-long share of fresh local certified organic produce from farmers you know and can trust. Celebrating Anchor Run CSA's 15th year - and our 10th here - 2018 is sure to be a great season! Log in here to join. Contact us if you have any questions, concerns, ideas, or trouble logging in.

Interested in helping your CSA meet its membership goal? Participate in our Refer a Friend Program. If your efforts result in a new CSA member we'll credit your account as follows: $10 for a new Full Share member; $7 for a new Medium Share member; and $5 for a new Half Share member! Simply let us know who the new members are via e-mail. (New members are ones that join after March 21st when we began is program.)

Our total number of members will be the same this year as it has been for the past 5 seasons (250 weekly). As of now we're about 75% full.

spring peeper near the sandbox

March 21, 2018
A Few Dates for You
by Dana Hunting

Summer sunflower and bumble bee

Check out our calendar!

April 29: New Member Orientation and Farm Open House 10am-2pm (u-pick/field tours on the hour and pick up room/barn tours on the half hour). Rain date will be May 6th.

May 1: CSA share balance due (log in to view your balance)

May 7: Establishment of Week A or Week B for Half Shares (also log in to view)

May 14: First week of pick up for Full, Medium, and Week A Half shares (probably)

May 19: First potluck of the year

May 21: First week of pick up for Week B Half shares (probably)

June 2: 'What Now?!' class full of pointers on how to use your CSA share

Late April/Early May: Workshift opportunities should begin. We'll announce via e-mail/newsletter and you can sign up on the website calendar. Instructions are here.

Looks like this year's workshifts will include shoveling snow.

March 21, 2018
Sign Up Soon For Your CSA Share!
by Dana Hunting

Farm family in February

Secure your 26-week-long share of fresh local certified organic produce from farmers you know and can trust. Celebrating Anchor Run CSA's 15th year - and our 10th here - 2018 is sure to be a great season! Log in here to join. Contact us if you have any questions, concerns, ideas, or trouble logging in.

We're anticipating even more fruit this year: a 20% increase in strawberry patch size; 3-year-old blackberry plants and 2-year-old raspberry plants should yield very well; watermelon, including a seedless variety, will be with us for many summer weeks; and after a successful trial last year of an organic cantaloupe variety we're quadrupling the crop this year. This spring we're also planting 500 fall-bearing raspberry plants to extend that season as well as 150 blueberry plants (because we all love blueberries).

Besides fruit, you can expect a wonderfully diverse array of fresh produce in the pick up room and in the fields for u-pick. We're hoping to be able to provide you with even more choice and balance. Feedback is always welcome; we're your farmers after all!

Our total number of members will be the same this year as it has been for the past 5 seasons (250 weekly). As of now we're about 75% full.

March 21, 2018
Refer a Friend Credit!
by Dana Hunting

Interested in helping your CSA meet its membership goal? Participate in our Refer a Friend Program. If your efforts result in a new CSA member we'll credit your account as follows: $10 for a new Full Share member; $7 for a new Medium Share member; and $5 for a new Half Share member! Simply let us know who the new members are via e-mail. (New members are ones that join after this announcement)

February 25, 2018
Bridge Closure Information
by Dana Hunting

Has spring sprung?

Starting Monday, February 26th, the 166-year-old bridge a few hundred feet north of the farm on Route 232/2nd Street Pike will be closed for repair work. For more information follow this link.

Check maps.google.com for your best alternate route to and from the farm. There are many options.

February 25, 2018
Hope to See You in May!
by Dana Hunting

Planted in early November, this year's garlic has finally woken up and emerged from its winter slumber where it's been protected by a thick mat of straw mulch. This crop will provide: green garlic and garlic scapes in the spring, fresh garlic in July, and cured garlic through late summer, fall, and winter.

February 19, 2018
Bridge Closure Information
By Derek McGeehan

Stacking wood on the porch for easier access

Starting Monday, February 26th, the 166-year-old bridge a few hundred feet north of the farm on Route 232/2nd Street Pike will be closed for repair work. For more information follow this link.

Check maps.google.com for your best alternate route to and from the farm. There are many options.

December 26, 2017
This Week: Pick Up Thursday 1-8pm (not Wednesday), Saturday 11am-12noon
by Dana Hunting

Due to the holiday schedule, pick up this week is Thursday (not Wednesday) 1-8pm and Saturday 11am-12noon. During the rest of the Winter CSA pick up is Wednesday 1-8pm and Saturday 11am-12noon. If you aren't sure what pick up day you selected (Wed, Sat) or week you've been assigned (A or B for Half Shares) log in here or e-mail us (anchorruncsa@gmail.com).

December 17, 2017
Join the Winter CSA for Great Local Winter Food!
by Dana Hunting

Arugula in the high tunnel happy and eager to be consumed! Coming soon to a share near you.

Enjoy a continuation of the Late Fall CSA through the end of February by joining the 10-week Winter CSA!

Produce shares will include: a mix of fresh salad and cooking greens like lettuce mix, arugula, spinach, green and red mizuna, tatsoi, curly kale, baby red russion kale, and claytonia plus green and red cabbage, napa cabbage, potatoes, sweet potatoes, carrots, beets, hakurei turnips, scarlet queen turnips, daikon radishes, watermelon radishes, celeriac, kohlrabi, onions, garlic, and leeks (and some miscellaneous others).
Quantities distributed will be similar to Late Fall shares, approximately 10-13 pounds each week (7-10 for Mediums).
Currently the Winter CSA is about 85% full. Our Late Fall CSA has about 100 members picking up each week but we'll cap the Winter CSA at or below 75 members due to our reduced growing footprint.
Log in to the website here. Sign up soon if you're interested, shares are limited!

B-b-b-baby kale, baby kale, baby kale...

December 10, 2017
Sign Up Soon for Anchor Run's Winter CSA!
By Derek McGeehan

Very soon in the pick up room we'll see baby kale and arugula!

Enjoy a continuation of the Late Fall CSA through the end of February by joining the 10-week Winter CSA!

Produce shares will include: a mix of fresh salad and cooking greens like lettuce mix, arugula, spinach, green and red mizuna, tatsoi, curly kale, baby red russion kale, and claytonia plus green and red cabbage, napa cabbage, potatoes, sweet potatoes, carrots, beets, hakurei turnips, scarlet queen turnips, daikon radishes, watermelon radishes, celeriac, kohlrabi, onions, garlic, and leeks (and some miscellaneous others). Quantities distributed will be similar to Late Fall shares, approximately 10-13 pounds each week (7-10 for Mediums).
Currently the Winter CSA is about 75% full. Our Late Fall CSA has about 100 members picking up each week but we'll cap the Winter CSA at or below 75 members due to our reduced growing footprint.
Log in to the website here. Sign up soon if you're interested, shares are limited!

December 3, 2017
Sign Up Soon for Anchor Run's Winter CSA
by Dana Hunting

Collecting soil from random locations in Field 1 to mix and send to the lab for analysis to see how it's doing, what it needs, to compare it to the tests from 2009, 2012, 2015, to chart its improvement, and to determine what amendments and fertilizers could be useful. Five samples were sent from different parts of the farm that have been under our care for varying lengths of time and/or have different underlying soil properties.

Enjoy a continuation of the Late Fall CSA through the end of February by joining the 10-week Winter CSA!

Produce shares will include: a mix of fresh salad and cooking greens like lettuce mix, arugula, spinach, green and red mizuna, tatsoi, curly kale, baby red russion kale, and claytonia plus green and red cabbage, napa cabbage, potatoes, sweet potatoes, carrots, beets, hakurei turnips, scarlet queen turnips, daikon radishes, watermelon radishes, celeriac, kohlrabi, onions, garlic, and leeks (and some miscellaneous others). Quantities distributed will be similar to Late Fall shares, approximately 10-13 pounds each week (7-10 for Mediums).
Currently the Winter CSA is about 75% full. Our Late Fall CSA has about 100 members picking up each week but we'll cap the Winter CSA at or below 75 members due to our reduced growing footprint.
Log in to the website here. Sign up soon if you're interested, shares are limited!

November 27, 2017
Leeks and Kale
By Linda Dansbury

Can you see the Eastern Screech-Owl hangin' out by the pond/sandbox area?

Derek's mom shared an article based on an interview with David Tanis, who writes about how to get the best out of fresh, local veggies - Derek said there were questions in the pick up room asking what to do with leeks - I have talked about them, but maybe not in enough detail. Leeks are in the same family as onions and scallions, but the taste is much more subtle. Unlike onions and scallions, most people do not eat leeks raw. In David Tanis' words, "Don’t under-cook them—they don’t taste good if they’re crunchy.” But otherwise, he argues, leeks are not difficult to prepare. Cooking them in a pan with a pat of butter can result in something “absolutely delicious that you can kind of put anywhere”—in omelettes, or cradling a piece of fish, he suggests. Or try Tanis’ recipe for Leeks Vinaigrette. “In traditional French bistros, cooked whole leeks are dressed with a tart vinaigrette and served as a classic first course,” he writes. They’re “sometimes called ‘poor man’s asparagus’ (leeks are cheaper there than in North America).” If you have never made Potato Leek Soup, check out one of the variations on this site (Creamy Potato Leek Soup; Potato-Leek Chowder; Potato, Leek and Cabbage Soup with Lemon Creme Fraiche; Potato Kale Leek Soup).

After all the rich, filling foods of the holiday weekend, you might be looking for something lighter and healthy. If you are like me and your beautiful bunch of kale is still in the fridge, try the Kale Caesar Salad. Remove the thick mid-veins, stack the leaves and slice into very thin ribbons. Place in large bowl and massage - yes, massage the bowl of kale. After a few minutes, you will feel the difference in the texture of the leaves - they turn soft and silky - and when this happens, even the thick, mature kale leaves become tender enough to enjoy in a salad. I like to use OPA brand Caesar Dressing. It uses Greek yogurt as its base. It is much easier, and it is healthier than the traditional dressing, and it is delicious on kale. If you haven't tried this method, you are missing out on something amazing!

November 13, 2017
Late Fall and Winter Newsletters
by Dana Hunting

A heart-shaped redbud leaf nestled amongst white pine needles and brave perennial greens/edible weeds (I see some dandelion and plantain in there).

Newsletters for the Late Fall and Winter CSA seasons will most likely be distributed on Mondays instead of Sundays. Now that Monday is not a harvest and distribution day we're hoping we can take Sunday off from physical and administrative farm work and instead work on the newsletter on Monday morning. Thank you for your understanding!

November 13, 2017
Late Fall CSA Pick Up Information
by Dana Hunting

Elecampane blossom dried and ready to spread its seeds via wind dispersal.

Pick up days: Wednesday 1-8pm and Saturday 11am-12noon, which you sign up for in advance.
During the week of Thanksgiving, pick up is on Tuesday 11/21 1-8pm to accommodate holiday traveling and planning. Pick up is still scheduled for Saturday 11/25 11am-12noon.
Full and Medium Shares pick up weekly, Half Shares every other week (A or B).
Pick up continues this week for Full and Medium shares; Week B Half Shares begin this week (log in to check your week).
You can temporarily switch your pick up day/week be notifying us by 5pm Sunday prior to your pick up day/week.
If you miss your pick up we will contact you to reschedule.

November 5, 2017
Workshifts Scheduled for Week of 11/5/17
by Dana Hunting

Fall and winter lettuce mix transplanted into greenhouse Friday morning with help from CSA members during workshift.

Still owe work hours?

If you still need to work your pledged hours please consider signing up for a workshift very soon! Your opportunity to work will be over in a week or two (weather/jobs depending). We still have to plant and mulch the 2018 garlic and will need member help with that (exact date to be determined but we'll probably embark on it this week).

If you purchased a CSA share "with work discount" instead of a full price share "without working" it meant that you committed to helping out on the farm a set number of hours (Half Share=4hrs; Medium Share=6hrs; Full Share=8hrs).

It's no problem if you weren't able to get your hours in, it just means that you need to square your balance by contributing financially to cover the difference. And please don't feel guilty about it! The buyout option makes it fair for all members. It's also the main reason CSA share prices have remained the same since 2008!

$15/hour covers your missed hours.

Pretty soon we'll go through the member list and add the missed hours to your account so that when you sign in to the website you'll be able to see your new balance if you weren't able to work. We'll probably also e-mail you a reminder.

Workshifts this week:

- Tuesday 11/7 10am-12noon (garlic?)

- Wednesday 11/8 10am-12noon (garlic?)

Workshift sign-up instructions may be found here.

Thank you!

November 5, 2017
Remember To Sign Up For The Late Fall CSA!
by Dana Hunting

The first round of direct seeded kale, arugula, tatsoi, and red mizuna is coming up nicely in our movable high tunnel while the second round of greens gets covered and watered to assist germination. Most of these greens will be harvested in January and February.

As of this weekend produce shares are still available for the 2017 6th Annual 6-week Late Fall CSA (we're 75% sold out).

To join, Log In to the website. Not sure if you'll enjoy local cold season produce? A Late Fall Half Share is only a 3 week, every-other-week commitment and is a great way to provide produce for your holiday meals. Where else are you going to find organic and affordable sweet potatoes, potatoes, carrots, roots, and greens that taste this good? We promise to leave you satisfied!

Please click here for more information and share specifics.

First pick up for Full, Medium, and Week A Half Shares is Wednesday November 15th 1-8pm or Saturday November 18th 11am-12noon. Week B Half Shares start on Tuesday November 21st 1-8pm or Saturday November 25th.

November 5, 2017
2017 Main Season Survey
by Dana Hunting

We've created a short anonymous survey that gives you the opportunity to shape your CSA by letting your farmers know your valuable opinion! Please fill it out for us so that we can better serve you, our CSA members.

The survey can be found here.

November 5, 2017
Final week of Main Season
By Linda Dansbury

It is difficult to believe that 6 months have gone by already! Thank you to fellow members who took the time to send me your ideas and recipes. You are great cooks and I have truly enjoyed the recipes and the stories behind them!

Sorrel is one of the herb choices right now and you may not be familiar with it. It is a perenniel herb loaded with vitamins A and C. It has a tart, lemony taste. A classic French recipe incorporates it in a lemony sauce (without using lemons) used with fish. Sorrel soups are part of both French and Polish cusines.

For the amount we are receiving, you could make a little batch of sauce for fish, or do what I am doing: adding a few leaves to salads - it is very refreshing, or use in combination with spinach and/or chard in any recipe. It will keep in the fridge for a little over a week.

November 5, 2017
Holiday Wreath Sale, Made by Farmers Hannah and Pat
by Hannah Stocker

Farmers Hannah and Pat would like to announce their holiday wreath sale!

They will be hand-making wreaths using materials from the farm and are taking orders starting today, November 5th. Hannah is a very experienced wreath maker extraordinaire!

Please follow the link for more information and to order.

If you have any questions contact Hannah at hannah.r.conner@gmail.com.

October 29, 2017
Workshifts Scheduled for Week of 10/29/17
by Dana Hunting

Now that we're into November, if you'd rather contribute financially to cover the work hour cost of your share please do so soon so that we can plan accordingly. And please don't feel guilty about it! The buyout option makes it fair for all members.

$60 covers the 4 hours for a Half Share; $90 covers the 6 hours for a Medium Share; and $120 covers the 8 hours for a Full Share. E-mail us at anchorruncsa@gmail.com if you have any questions.

Workshifts this week:

- Friday 11/3 10am-12noon

- Sunday 11/5 9-11am

Workshift sign-up instructions may be found here.

Thank you!

October 29, 2017
Join the Late Fall CSA and Winter CSA (2 seasons)!
by Dana Hunting

Lettuce (let us) grow produce for you this fall and winter! Affordable, abundant, organic, satisfyingly good, and nutritious vegetables! Why not?

Membership is still available for the 2017 6-week Late Fall CSA (mid-Nov through mid-Dec) as well as the 2017-2018 10-week Winter CSA (end-Dec through end-Feb). Click here for more information and to sign up!

October 29, 2017
Ugly But Delicious Celeriac
By Linda Dansbury

Celeriac is one of those veggies that if you are not familiar with it and you have a choice, you would probably choose to skip over it, but don't! It is delicious and nutritious. A sister to celery (actually a type of celery bred for its root), it is low calorie and fairly high in potassium and vitamin C.

Celeriac stores well in the fridge, lasting for months. Prepare it by carefully cutting away the tough, rough, outer covering (or skip the peeling part if you're like Derek and Dana and don't mind skin on your root veggies). Celeriac can be eaten raw or cooked. To eat it raw, make sure to get a "dressing" on it quickly or place in cold water with a squeeze of lemon as it oxidizes and turns brown the way potatoes and apples do when cut. Try grating some into coleslaw or making the French Remoulade which is light and delicious. There are many recipes for celeriac on this site for salads, soups, roasted veggies and more using this flexible root vegetable.

Two simple ways I enjoy it is to mix it with other roasted veggies - think a combo of some or all of the following: potatoes, sweet potatoes, leeks, garlic, winter squash, turnips, celeriac, cauliflower, beets, radishes, onions, etc. Just cut all the veggies up into a similar size and place onto a large baking sheet - drizzle olive oil, add salt and pepper to taste, mix well, and spread in a single layer. If you want, add a few sprigs of thyme or rosemary. Roast at about 425 degrees until veggies are tender and browned in spots - usually around 45 minutes. I also like it in what I call "mixed mash" - a combo of potatoes, sweet potatoes and celeriac - all boiled and mashed together - YUM!

October 22, 2017
Shares Still Available For Late Fall CSA and Winter CSA (2 seasons)!
by Dana Hunting

Fresh greens at the end of December 2016!

October 22, 2017
Workshifts Scheduled for Week of 10/22/17
By Derek McGeehan

Sunday's workshift harvesting carrots on a beautiful fall morning!

If you still need to work your pledged hours please consider signing up for a workshift soon! In other words, when you joined the CSA you purchased a share "with work discount" instead of a share "without working". If you'd rather contribute financially to cover the work hour cost of your share please do so soon so that we can plan accordingly. And please don't feel guilty about it! The buyout option makes it fair for all members.

$60 covers the 4 hours for a Half Share; $90 covers the 6 hours for a Medium Share; and $120 covers the 8 hours for a Full Share. E-mail us at anchorruncsa@gmail.com if you have any questions.

Workshifts this week:

- Friday 10/27 10am-12noon

- Sunday 10/29 9-11am

Workshift sign-up instructions may be found here.

Thank you!

October 22, 2017
More about Greens
By Linda Dansbury

We receive a lot of greens each week. Several pounds in fact! I used to make a lot of pestos and freeze quite a bit (more on easy freezing method below), and that worked when harvests ended at Thanksgiving, but now that it continues well into February, I want to use as much as I can when fresh, or things sit in my freezer and eventually are tossed due to freezer burn. Some greens can be used in multiple ways so I sometimes split them up shortly after I receive them - for instance I will put a few dandelion leaves with the salad greens and put the rest in the cooking group.

My strategy is to group greens into how I will use them - salads, smoothies, cook, preserve (either freeze or pesto/pistou for me)

Smoothies - regular smoothie eaters know how they like theirs. I mostly use kale and Swiss chard but have also used mizuna and the greens mix.
Salads - lettuces, arugula, spinach, dandelion, small Swiss chard and kale leaves, mizuna, small greens mix leaves.
Cooked - Tat soi, kale, Swiss chard, greens mix, broccoli raab, mustard greens, dandelion. Find recipes on this site or others and remember that many of the greens are interchangeable so if a recipe asks for spinach to be added, save your spinach for a salad, and add any or all of this list to the recipe instead.
Pesto, Pistou - arugula, broccoli raab - I have found for the raab that if the garlic is roasted before using in the pesto it makes it less bitter. Blanching prior to use helps too.
Preserving - any of the greens listed in the cooked line. A fellow member shared a great method of preserving that is so simple! Bring a large pot of water to a boil. While the water is heating, prepare whatever greens you want to preserve - remove thick stems, yellowing leaves, and rinse well. Place a colander in the sink and fill with the greens. Carefully pour boiling water over the greens and allow to drain. When cool enough to handle, squeeze the water out and make the greens into balls. Place into freezer containers or bags and freeze. So easy to pull a ball or two out of the freezer to add to soups and stews!

October 15, 2017
Broccoli and Cauliflower Tip
By Linda Dansbury

"I had to expand this section using my own words, to educate myself and membership." - Farmer Derek

Because our farm broccoli and cauliflower are raised organically they're more susceptible to a variety of pests and diseases in the field that conventional and sprayed organic farms might be able to treat for. Thus, after harvest and in storage they can deteriorate quickly so they should be eaten or cooked very soon after pick up.

We do all that we can to minimize pest and disease pressure on the farm in a proactive and preventative way: crop rotation, clean seed source, soil improvements like cover cropping and mineral amendments, healthy transplants, a clean and weed minimal field, floating row cover barriers. However, it is impossible to remove/eradicate all sources of scourge since there are many wild species of plants that act as hosts to our "enemies". Normally the pest pressure remains in the background, is tolerable, until conditions allow for extreme spreading.

Of the plethora of pest pressures we deal with on the farm that impact the growing of brassica family crops (cabbage, broccoli, cauliflower, kale, ect.), in the fall the two main issues we face are bacterial black rot (aka Xanthomonas campestris pv. campestris) and nibbling by insects such as the harlequin bug, imported cabbage worm, cabbage looper, and cross-striped cabbage worm (more info).

The current warm and moist weather pattern exacerbates the black rot problem which spreads very quickly during these conditions. Crops that are unfortunately most susceptible seem to be broccoli and cauliflower which I believe is also because the harlequin bugs seem to enjoy munching on them the most, assisting in its spread. Of course, every time we walk through the fields to harvest these crops we also trail around the spores helping it spread. But don't worry; it's not like the entire field is a mass of smelly rotting brassicas (not yet at least). The symptoms are just obvious to you as the eater in the form of a soft/dark spot or blemish on the head. The sunny dry weather forecast for this week should halt or slow its spread. We're also near the end of the broccoli and cauliflower harvest but will need to monitor closely the adjacent cabbage patch.

Okay, back to Linda...

In my case I found what the problem was: cabbage worms/loopers hiding in the florettes! Even under refrigeration, those damaging critters keep eating, causing the heads to rot.

I learned that if I know I am not going to eat the broc/caul within a couple days, I cut the heads and carefully look for those dastardly worms and commit wormicide on any I come across. The result is the veggies keep much longer once they are not being "eaten alive".

October 15, 2017
Shares Available For Late Fall CSA and Winter CSA (2 seasons)!
by Dana Hunting

Construction continues on our replacement movable hoop tunnel for winter greens.

Membership is now available for the 2017 6-week Late Fall CSA (mid-Nov through mid-Dec) as well as the 2017-2018 10-week Winter CSA (end-Dec through end-Feb). Click here for more information and to sign up!

October 15, 2017
Workshifts Scheduled for Week of 10/15/17
By Derek McGeehan

Friday's workshift harvesting kohlrabi.

$60 covers the 4 hours for a Half Share; $90 covers the 6 hours for a Medium Share; and $120 covers the 8 hours for a Full Share. E-mail us at anchorruncsa@gmail.com if you have any questions.

Workshifts this week:

- Wednesday 10/18 10am-12noon

- Friday 10/20 10am-12noon

- Sunday 10/22 9-11am

Workshift sign-up instructions may be found here.

Thank you!

October 15, 2017
Diaper Drive
by Alescia Dingle

I am a CSA member and also a new member of the board for the Greater Philadelphia Diaper Bank (GPDB). I am running a diaper drive during the month of October and I wanted to ask if you would be so kind to share information in your newsletter and if I could have a cardboard box on site at the farm for any members who want to contribute. GPDB has distributed more than 2.4 million diapers to families in need since 2011 across Greater Philadelphia and parts of New Jersey. This month alone they distributed more than 62,000 diapers to families in need including those affected by natural disasters across the country.

One in three families experiences diaper need. This means that they cannot afford clean diapers for babies, toddlers and even adults. SNAP & WIC dollars do not cover the cost of diapers for struggling families. During the month of October I will have drop off locations in Hamilton Township, NJ,New Hope, PA and online for friends at a distance. Please help a neighbor in need by dropping off a package of diapers or making a donation online. Your donation will help The Greater Philadelphia Diaper Bank distribute diapers to families in need. This month alone GPDB distributed more than 62,000 diapers to families in need in New Jersey, Pennsylvania as well as families affected by the natural disasters across the country. Clean diapers promote good health, prevent staph infections, and allow little ones to attend preschool and parents and caregivers to go to work. Clean diapers mean heath and independence for adults. Clean Diapers are not a Privilege. We believe that all of us: babies, children and adults deserve to be clean and dry.

October 15, 2017
Rest In Peace, Jack Schieber, Long Time CSA Member
By Dana Hunting

John R. "Jack" Schieber, Jr. of Holland passed away on Wednesday, September 20, 2017 in the presence of his loving family. He was 92.

He was the loving and devoted husband of Rose Marie Kraiser Schieber, his companion for more than 70 years.

Born in Philadelphia, Jack was the son of the late John R. Schieber, Sr. and Gertrude Anna Kellenbenz Schieber.

Jack graduated from the University of Pennsylvania with a degree in Chemical Engineering. He worked at Betz Laboratories in Trevose, PA for 35 years, solving industrial water treatment problems.

A veteran of World War II, he continued to work for peace, justice, civil and human rights throughout his life. Jack was an avid outdoorsman, nature lover, explorer, a leader, a music lover, and a student of religious thought and practices. He was a beloved and long time member of the Mohawk Canoe Club, BuxMont Unitarian Universalist Fellowship and the Delaware Valley Fern and Wildflower Society and was active in numerous community endeavors.

In addition to his wife, Jack is survived by his children, Robin Hoy (Michael), David Schieber (Kat), Kendra Schieber (Ron Ogden) and Gil Schieber (Becky Brindle); his grandchildren, Lisa, Karin, David, Lauren, Scotland and Anselm; and his great-grandchildren, Julia, Caitlyn, Megan and Michael. He is also survived by his brother, Bill Schieber (Aileen), sisters in law, brothers in law and many nieces and nephews.

Relatives and friends are invited to join his family at a Memorial Service on Monday, October 16th at 11 AM at the BuxMont Unitarian Universalist Fellowship, 2040 Street Road, Warrington, PA 18976.

Contributions may be made in his memory to Bowman’s Hill Wildflower Preserve, 1635 River Rd, New Hope, PA 18938; Churchville Nature Center, 501 Churchville Lane, Churchville, PA 18966; or to the Bucks County Peace Center, 102 W Maple Ave, Langhorne, PA 19047

October 8, 2017
Wild for Salmon, Seafood Buying Club Order
by Dana Hunting

Place your order by October 22nd with Wild For Salmon for the best quality and sustainably harvested salmon, fish, and seafood from the wilds of Bristol Bay, Alaska, delivered conveniently to our farm.

For information and to order, please click this link. It will open a page with all of the necessary information you need to join our buying club, learn more about Wild For Salmon, and to place your order.

Please contact Wild For Salmon if you have any questions on ordering or on their products. They will deliver your order to the farm on Thursday, October 26th, for you to retrieve 1-8pm. Please let us know if you cannot make it during that pick up window and we should be able to hold your order here in our freezer.

October 8, 2017
Workshifts Scheduled for Week of 10/8/17
By Derek McGeehan

Some of your Farmers (Dana and Derek) enjoying the potluck on a warm summery October evening!

$60 covers the 4 hours for a Half Share; $90 covers the 6 hours for a Medium Share; and $120 covers the 8 hours for a Full Share. E-mail us at anchorruncsa@gmail.com if you have any questions.

Workshifts this week:

- Wednesday 10/11 6-8pm: Garlic processing in barn, separating bulbs into cloves for planting the 2018 crop. This shift is physically easier on the body but does require finger and hand movement. BYOB festivity (bring a beverage of your choosing for yourself and/or to share)!

- Friday 10/13 10am-12noon

Workshift sign-up instructions may be found here.

Thank you!

October 8, 2017
Shares Available For Late Fall CSA and Winter CSA (2 seasons)!
by Dana Hunting

Slowly but surely the replacement hoop tunnel rises.

October 1, 2017
Workshifts Scheduled for Week of 10/1/17
By Derek McGeehan

$60 covers the 4 hours for a Half Share; $90 covers the 6 hours for a Medium Share; and $120 covers the 8 hours for a Full Share. E-mail us at anchorruncsa@gmail.com if you have any questions.

Workshifts this week:

- Tuesday 10/3 10am-12noon

- Wednesday 10/4 10am-12noon

- Friday 10/6 10am-12noon

- Sunday 10/8 8-10am

Workshift sign-up instructions may be found here.

Thank you!

September 24, 2017
Final Potluck of the 2017 Season (Band Included)!
by Dana Hunting

Come see these talented musicians at the farm Saturday October 7th from 4 pm 'til dark for our season's end celebration potluck! Bring a dish to share that is large enough to feed 4-6 adults, your own place settings, beverages of your choice, as well as lawn chair or blanket. Local bluegrass/folk band Goose Creek Pioneers will serenade us during the evening and there will be a campfire to warm your bones by. Bring your s'more material and tools of the roasting trade, hope to see you there!

September 24, 2017
Workshifts Scheduled for Week of 9/24/17
By Derek McGeehan

Prepared to help harvest sweet potatoes! (photo courtesy of Alescia Dingle)

$60 covers the 4 hours for a Half Share; $90 covers the 6 hours for a Medium Share; and $120 covers the 8 hours for a Full Share. E-mail us at anchorruncsa@gmail.com if you have any questions.

Workshifts this week:

- Tuesday 9/26 10am-12noon
- Wednesday 9/27 10am-12noon
- Sunday 10/1 8-10am (in High Tunnel so rain or shine)

Workshift sign-up instructions may be found here.

Thank you!

September 24, 2017
Late Fall CSA and Winter CSA Memberships Available
By Derek McGeehan

September 24, 2017
New Green - Collards
By Linda Dansbury

Can you find the collards in the sea of green (hint: about 25% of the way down from the top)?

Collards seem to be one of those greens that people either love or hate. Honestly, it hasn't been one of my favorites but when done right, the bitterness is lessened and they are almost creamy in texture - most people are aware of the Southern method of cooking them for hours with a ham hock or other smoked meat. But how do you do them so you don't have them going all day?

You can remove the stems, roll up the leaves and cut into a chiffonade - the way you would when making cabbage. By making the leaves small, they will cook faster - add them into greens recipes with other greens. We also have a few nice recipes on this site including Skillet Squash with Collards and Barley, Collard Greens with Lima Beans and Smoked Turkey and even Collard Pesto. Try them, they are too healthy to not eat them!

Collards store pretty well, keeping longer in the fridge than most other greens.

September 17, 2017
Workshifts Scheduled for Week of 9/17/17
By Derek McGeehan

$60 covers the 4 hours for a Half Share; $90 covers the 6 hours for a Medium Share; and $120 covers the 8 hours for a Full Share. E-mail us at anchorruncsa@gmail.com if you have any questions.

Workshifts this week:

- Wednesday 9/20 5-7pm
- Friday 9/22 10am-12noon
- Sunday 9/24 8-10am

Workshift sign-up instructions may be found here.

Thank you!

September 17, 2017
Late Fall CSA and Winter CSA Membership Now Available
By Derek McGeehan

Watering in grass and clover seed sown in the subtle swales that were created for water management around our replacement movable 'hoop tunnel'. The original structure collapsed under snow load way back during the winter of 2010-2011. This simple structure of metal pipes covered in plastic provides enough protection to allow cold-hardy plants to thrive during the winter months. Think spinach, lettuce mix, baby Swiss chard, claytonia, and bok choy.

2017 Late Fall CSA

Full, Medium, and Half Shares are available for the 6th annual 6-week season.
Prices remain the same as last season: $180 for Full; $130 for Medium; $100 for Half.

A deposit of $50 or full payment secures your share; full payment is due by November 1st; if you join after November 1st full payment is due to finalize registration.
Pick up days are: Wednesday 1-8pm or Saturday 11am-12noon (you choose a day but you can switch temporarily by notifying us in advance).

Begins immediately following conclusion of Main Season CSA Harvest Week #26 (Week B, week of November 5th).
Late Fall Harvest #1 (Week A) is scheduled for week of November 12th.

Concludes week of December 17th.
No workshift discount/commitment.

A cold hardy fall themed continuation of the Main Season share with tasty staples like chard, spinach, lettuce, radicchio, arugula, mizuna, tatsoi, bok choy, kale, collards, cabbage, Napa cabbage, cilantro, dill, parsley, leeks, garlic, scallions, onions, beets, radishes, turnips, carrots, celeriac, kohlrabi, potatoes, and sweet potatoes.
Each cold season we make improvements to ensure a steady supply of fresh crops, not just storage ones. We now use 4 growing structures to extend the growing season; during our first Late Fall CSA back in 2012 we only had the high tunnel. So, our footprint has effectively tripled (each structure differs somewhat in size) and we now also add heat to the greenhouse for insurance/assurance.

A Full Share receives approximately 8-12 pounds of produce weekly, a Half Share every other week, and a Medium Share receives 2/3 of a Full Share weekly.
**During the week of Thanksgiving, Late Fall Harvest Week #2, Wednesday's pick up is on Tuesday, November 21st to accommodate travelers and holiday schedules (we'll accommodate your schedule, too)**. This is the only pick up anomaly.
To join, log in to the website here; the 'join' button will be on the left hand side of your members page.
Membership is limited and is at capacity at around 50% of the Main Season number so don't delay!
Worried about farm accessibility this time of year? Don't worry! Our goal is to keep the driveway clean and tidy with stone applications as needed (i.e. fill in the potholes). Last winter our tractor was at the shop for months so we were less able to maintain the driveway - sorry for that!

Abigail is learning how to drive the 95-hp tractor...

2017-2018 Winter CSA

Full, Medium, and Half Shares are available for the 2nd annual 10-week season (2 more weeks than last year).
Prices remain the same as last season: $300 for Full; $220 for Medium; $165 for Half.
A deposit of $75 or full payment secures your share; full payment is due by December 15th.
Pick up days are: Wednesday 1-8pm or Saturday 11am-12noon (you choose a day but you can switch temporarily by notifying us in advance).
Begins immediately following conclusion of Late Fall CSA Harvest Week #6 (Week B, week of December 17th).

Winter Harvest #1 (Week A) is scheduled for week of December 24th - **This week only, Wednesday's pick up is moved to Thursday, December 28th, to accommodate travelers and holiday schedules (we'll accommodate your schedule, too)**. This is the only pick up anomaly.
Concludes week of February 25th.

No workshift discount/commitment.

A cold hardy winter themed continuation of the Late Fall share with tasty staples like chard, spinach, lettuce, arugula, mizuna, tatsoi, bok choy, kale, collards, cabbage, Napa cabbage, herbs, leeks, garlic, scallions, onions, beets, radishes, turnips, carrots, celeriac, kohlrabi, and potatoes.
Each cold season we make improvements to ensure a steady supply of fresh crops, not just storage ones. We now use 4 growing structures to extend the growing season; during our first Late Fall CSA back in 2012 we only had the high tunnel. So, our footprint has effectively tripled (each structure differs somewhat in size) and we now also add heat to the greenhouse for insurance/assurance.

A Full Share receives approximately 8-12 pounds of produce weekly, a Half Share every other week, and a Medium Share receives 2/3 of a Full Share weekly.
To join, log in to the website here; the 'join' button will be on the left hand side of your members page.

Membership is limited and is at capacity at around 30% of the Main Season number so don't delay!
Worried about farm accessibility this time of year? Don't worry! Our goal is to keep the driveway clean and tidy with stone applications as needed (i.e. fill in the potholes). Last winter our tractor was at the shop for months so we were less able to maintain the driveway - sorry for that!

September 17, 2017
Definitely Fall Crops - Beets with Tops and Savoy Cabbage
By Linda Dansbury

The weather may feel like July, but the fall crops are really starting to take over now - quantities of tomates, peppers and eggplant have really dropped while greens and now other favorites are maturing.

Beets - there's nothing better than a fresh beet! When you get home, cut the tops off the beet roots and store separately for the best storing. This time of year - when it cools down again, consider making soups with your beets and definitely add the beet tops in near the end. Try the Savory Beet Soup, Roasted Beet and Beet Green Risotto, Chocolate Beet Cake or a recipe I just added, Beet and Beet Greens with Tahini Sauce.

Savoy Cabbage - is shaped like regular green cabbage, only prettier with it's darker, very crinkly leaves. Use it in any of your favorite cabbage recipes. Try something new with your cabbage, such as Meltaway Cabbage, Provencal Cabbage and Kale Gratin or Roasted Cabbage with Black Bean Sauce.

September 10, 2017
What to do with....?
By Linda Dansbury

Usually in this space I talk about a new veggie we are receiving this week. Including how to prepare them. Everything we are receiving this week we have been receiving. I have been wondering what to make now that the nights are cooler and I have a fridge full of veggies - including a crossover of summer veggies and fall greens and squash. Make Minestrone Soup!

There are 2 recipes for it on this site (1 or 2) - check them both out to get an idea of variations - you can add almost any and every veggie you have. The recipe was developed exactly for this purpose - to use up veggies before they go bad. With the added beans, it becomes hearty. Make it one day and serve it the next for added flavor - it also thickens as it sits. Since Derek mentioned last week that the winter squash won't last very long due to pest and disease pressure, add that as well. The nice thing about the dumpling squash is you can just cut it, remove seeds and then cut into bite sized pieces. No need to remove the outer skin. It will break down as it cooks. If you are like me and save the rinds from parmesan cheese, this is the dish to add one in - adds great depth of flavor to the soup.

Enjoy the harvest!

September 10, 2017
Honey and Maple Syrup for sale!
By Dana Hunting

Susan and Todd Klikus of Augusta Acres Farm will be at Anchor Run Farm on Monday, September 18th from 1:00 - 6:30 pm to share their pure maple syrup and pure, raw honey with our CSA! This is a wonderful opportunity to stock your cupboards with local sweets for the winter and/or get an early start on holiday gifts for loved ones who appreciate meaningful and useable treats.

Augusta Acres is located in Beach Lake, PA and is a family-run operation. They farm using only organic methods and are members of Pennsylvania Association for Sustainable Agriculture and the Pennsylvania Maple Producers Association. Sap from trees located strictly on the farm is boiled down in small batches on their wood fired arch to produce a maple syrup that is dark and robust. Their honey is extracted from on-farm apiaries and is an "all season", raw honey which is dark and very sweet. Both sweets will be available for CSA members to purchase at pint and quart sizes for $15 and $24, respectively.

Don't fret if you are unable to make it to the farm on Monday, September 18th between 1:00 and 6:30 pm! If you would still like to participate in this opportunity contact Susan Klikus directly at susanklikus@gmail.com and she will set aside your order to pick up on your regularly scheduled pick up day. Payment is due when you pick up your order at the farm.

September 10, 2017
Essential Oils Class Saturday September 16th 10-11am
By KaLee Lee

Have you been wondering what all the buzz is about with essential oils? Or, what they could do for you? You are invited to an exciting class on Saturday, September 16th, 10-11am to answer these questions and many more! This class will be full of great lessons learned from hilarious personal experiences, you do not have to learn all of these lessons the hard way. There will be raffles as well as yummy treats and tons of great information. We will be learning about the basics of essential oils, how you can support the wellness of you and your family, and how to eliminate chemicals from your home. Cannot wait to see you there!

September 10, 2017
Workshifts Scheduled for Week of 9/10/17
By Derek McGeehan

If you still need to work your pledged hours please consider signing up for a workshift soon! In other words, when you joined the CSA you purchased a share "with work discount" instead of a share "without working". If you'd rather contribute financially to cover the work hour cost of your share please do so soon so that we can plan accordingly. And please don't feel guilty about it! The buyout option makes it fair for all members.

$60 covers the 4 hours for a Half Share; $90 covers the 6 hours for a Medium Share; and $120 covers the 8 hours for a Full Share. E-mail us at anchorruncsa@gmail.com if you have any questions.

Workshifts this week:

- Tuesday 9/12 10am-12noon
- Wednesday 9/13 10am-12noon
- Friday 9/15 10am-12noon
- Sunday 9/17 8-10am

Workshift sign-up instructions may be found here.

Thank you!

September 10, 2017
Book Drive
By Shyla Janannatha

Shyla Jagannatha, a member of our CSA, is conducting a book drive through the American Association of University Women - Makefield Area Branch (a 501(c)(3) organization), where she is a board member. The book drive is for the Cops 'n' Kids initiative through the branch. Cops 'n' Kids is a community literacy project to collect and donate books to children who need them and in the process help each child feel connected to their own community. To learn more about the initiative or to get involved, please visit the website. They are looking for new and very gently used books for children of all ages, but are especially in need of books for ages less than 8. If you have books to share, please bring the books in and drop them off in the collection bin marked "Cops 'n' Kids - Donate Here". Together with the AAUW-Makefield Area Branch, let's make a difference in the lives of children in our community!

September 3, 2017
Next Potluck Saturday 9/9/17
By Derek McGeehan

Thank you swallowtail butterfly!

Our next farm potluck meal is Saturday September 9th. We'll probably start this one at 5pm since it will be getting dark earlier. We may have a small fire if the weather allows. Join us under the pavilion for a nice meal shared with your community. Bring a dish to share that is large enough to feed 4-6 adults, your own place settings, and any beverage of your choosing. A brief note/label next to your dish will be helpful to folks with dietary restrictions.

September 3, 2017
Fall Crops Begin - Leeks and Winter Squash
By Linda Dansbury

Well, it definitely feels like fall as I write this, but it is supposed to warm up significantly in a couple of days. September is what I think of as the crossover season. We still enjoy our favorite summer crops of tomatoes, eggplant and peppers, and we begin to see fall crops like more greens, leeks and winter squash.

I think most people are familiar with leeks - delicious in soups and stews! If you purchase leeks in the store, you probably dread cleaning them because the sandy soil they are grown in is difficult to remove. Anchor Run leeks are so much easier - they just need a simple rinse - nothing in between all the layers! Leeks store really well in the refrigerator so if you are like me and still have onions left, use them up before using your leeks.

Winter Squash - the farmers grow many different kinds of squash - the first ones we will see are spaghetti, dumpling and acorn. All winter squash store well in cool, dry conditions. A basement is ideal. Right now the garage would be good, but with the warm up coming this week, it will not be the best location. Acorn will store the longest of the three, but they will all be good for at least 3 months - they won't last that long in my home! Farmer Derek note: We recommend eating these three winter squash varieties sooner rather than later due to field conditions they grew in and elements that they were exposed to: humidity, bugs, disease pressures, etc. A slight, even unnoticed blemish, will quickly deteriorate the squash in storage. At the farm we're still fine-tuning winter squash growing, harvesting, and storing; this season we're storing them at 50 degrees which should preserve them longer. For us, butternuts seem to keep longest.

Spaghetti Squash when cooked is what it sounds like - it comes out of the shell in strings, or spaghetti. There are many ways to cook it - steam, microwave or bake. They can be cooked whole or cut in half and cooked. I have had the most reliable success of cooking to the right texture by cutting them in half and baking with the cut side down until a fork goes through fairly easily. Time has to be watched because these squash come in so many sizes - start checking at about 30 min for a small one baked at 375. Check out this site for many spaghetti squash recipes including Italian Spaghetti Squash which I really like for now because it incorporates pepper and tomatoes. Replace the basil with parsley. Also try the Spaghetti Squash and Pork Stir Fry - Yum! Or, cook the squash and top with your favorite sauce.

Dumpling and Acorn Squash are a couple of my favorites. The flavor of them is so sweet. They are also small so a half makes a perfect sized side dish. Just cut in half, remove seeds, place a bit of butter on the cut part, sprinkle with salt and pepper and bake till tender. Or, add honey or maple syrup and a bit of cinnamon for a real taste of fall. One of the dishes I like for this time of year is the Southwestern Stuffed Acorn Squash. It again incorporates summer veggies and tastes more like summer - perfect for this "crossover" season.

September 3, 2017
Now What!? Workshop Fall Edition
by Gia Yaccarino

Greetings fellow farm members! I am trying to get a feel for whether or not there is interest in a Fall Edition of the Now What!? Workshop. The workshop would probably be scheduled for a weekend (Saturday or Sunday) in late September or Early October. If you are interested, please contact me via email at thatgiagirl@comcast.net and please include ARF in the subject line. Let me know what you are interested in discussing and learning more about!

New members, longtime members, members who attended a previous Now What!? workshop, members who did not attend a previous Now What!? workshop (in other words - all members!) are welcome to attend!

September 3, 2017
Workshifts Scheduled for Week of 9/3/17
By Derek McGeehan

Casting for the magical and illusive Anchor Run Farm fish.

We're past the halfway point of the season for work hour opportunities. Workshifts will be scheduled through October but frequency will diminish in September. If you still need to work your pledged hours please consider signing up for a workshift soon. If you'd rather contribute financially to cover the work hour cost of your share please do so soon so that we can plan accordingly. E-mail us at anchorruncsa@gmail.com if you have any questions.

Workshifts this week:

- Tuesday 9/5 10am-12noon
- Wednesday 9/6 6-8pm (garlic processing in barn; rain or shine)
- Friday 9/8 10am-12noon
- Sunday 9/10 7-9am

Workshift sign-up instructions may be found here.

Thank you!

September 3, 2017
Late Fall and Winter CSA Seasons to be Announced Soon
By Derek McGeehan

Mid-January in the high tunnel. Under a few layers of protection it's more like November. Winter hardy greens such as kale, arugula, mizuna, spinach, and chard thrive indoors in the winter.

Membership will soon be available for our 6-week Late Fall CSA and 10-week Winter CSA. We'll e-mail current Main Season members with details and sign up information this week (probably).

August 27, 2017
Yet Another U Pick Note
By Linda Dansbury

Don't waste this beautiful weather! Go outside and do your U Pick! Many probably think "I'll get back next time" - but with this cooler weather, opportunities for high quality U Pick veggies will decrease.

Again, the edamame are amazing this year, but a few plants are beginning to show signs of being past their prime so don't miss out! Again, I was able to get my allotment from just a few plants so it didn't take long at all.

The blackberries may be finished for the season. This year's harvest was an unanticipated bonus. The plants have only been in the ground since last April (2016). All of the berries this year were produced on canes that grew last season, their first in the ground. All of the big canes that stand 6 feet tall in the air on the trellising system will fruit next season which should mean greater yields and an easier time picking. Oh the anticipation!

Some of the flowers are starting to wane. Probably only 1 or 2 weeks of sunflowers are left, and with these cool nights the zinnias will also be trending downward - this has been the best flower year at the farm and I am so happy with the vases of color in my home.

The cherry tomatoes, although sparse now, still have a lot of little tomatoes on them. Don't give up - with the nice weather we are having, the tomatoes on the vines will be ripening without cracking.

Husk cherries and tomatillos will linger for another couple of weeks, but like all summertime produce, cooler temperatures and lessening daylight mean a decline in yields.

August 27, 2017
New Crops: Cured Garlic and Okra
By Linda Dansbury

Garlic - we have now transitioned to cured garlic, so there is no longer the need to keep it in the fridge. Store in a cool, dry area and it should keep for quite some time.

Okra - this may be something you are only familiar with in Gumbo - a staple in the deep south. Okra actually translates to the word Gumbo! It is very perishable and won't keep for more than a week in the fridge. There is a light version of gumbo on this site called Louisiana Shrimp Gumbo that is delicious. There are several other recipes as well - a couple of my favorites are Easy Indian-style Stewed Okra and Okra with Corn and Tomatoes. Fried okra is also delicious - the method can easily be found on the internet. Just don't shy away from this strange looking veggie!

August 27, 2017
Ode to the Farm
by Gia Yaccarino

The farm is my safe place. Recently, due to weather and my schedule, I had to do my U-Pick on Wednesday. That week had been a bit taxing and I recall the thought, on my way to the farm, repeating in my mind, “Just get to the farm. Just get to the farm.” When my mind is racing, once I arrive at the farm, things slow down. My cell phone is only used to take a picture of the U-pick board and maybe some photos of the beautiful crops in the fields. Otherwise, I’m disconnected from the “demands” of my daily life. Sometimes, I do my U-Pick in solitude and it becomes a deeply meditative time. It’s nothing I’ve planned – it just happens as I pick my share and I am so focused on the plants, the soil, the bugs! Other times, I see my “Farm Friends” – sometimes familiar faces and sometimes new ones! We chat about our lives, the crops, what we will do with our share. I swear I learn something new each time, whether it’s a meditative day or a chatting day or a bit of both. And before I know it – I’m done with my U-pick for the week. Can time fly and slow down at the same time?

Recently, I have been reflecting on how I am at the farm - smiling, happy, relaxed, open to different ideas and discussions. I’ve decided that I need to let that person live outside the farm also. I need to try to regain my “farm calm” when life is getting me stressed. I probably won’t go so far as to strike up a conversation with strangers at Acme (Security: Weird lady in aisle 3!) or be waving and smiling to other cars as I leave the Acme parking lot, but don’t you think we would all benefit if we shared a little more of our “farm selves” with the rest of the world? Just a thought.

- Gia

August 27, 2017
Workshifts Scheduled for Week of 8/27/17
By Derek McGeehan

Direct seeded watermelon radish, purple daikon, white daikon, and hakurei turnips just coming up as a farm gnome and a farm dog look on.

Workshifts this week:

Wednesday 8/30 9-11am
Wednesday 8/30 5:30-7:30pm
Friday 9/1 9-11am
Sunday 9/3 7-9am

Workshift sign-up instructions may be found here.

Thank you!

August 20, 2017
Even more about U Pick
By Linda Dansbury

Fall brassicas loving the rain and cool nights, thriving, with intentionally grown mowed weeds in the aisles for erosion control. And that's a nice sunset with a wagon towed.

Typically around this time of year, many members stop doing their U Pick - free time is reduced due to back to school commitments or other things. Remember that U pick is a large part of your share and from now through September when U Pick will end except for some herbs is as pleasant a time as any to be out in the field. The heat and humidity drop, the cherry tomatoes make a comeback because of lower humidity and less rain (typically), and green beans and edamame are perfect for picking. And, I always feel my house is more welcoming for both family and guests when flower vases are filled.

Edamame this year are as nice as they have been in a few years. Ample rainfall allowed for an abundance of well-filled pods, many with 3 beans. Don't miss out! I picked my allotment from only about 4 plants so it didn't take long.

Are you wondering about the blackberries only being on the lower branches, instead of up higher where they would be easier to find and pick? Blackberries bear fruit on second year branches, or canes. So those beautiful branches that are trellised now are where the berries will be next year. In the meantime, take a little time and push the grass away to find some of the largest, juiciest berries!

Enjoy!

August 20, 2017
Tick Avoidance and Prevention
By Evelyn Throne

Ideas on avoiding ticks:

Here are a few user-friendly, safe, and effective tick-borne disease prevention tips:

1) Use Sawyer Insect Repellant with 20% Picaridin or Repel w/Lemon Eucalyptus on your skin. These are safe for children and actually smell good.

2) Ticks start low and crawl up, a great prevention tip is to spray your shoes ahead of time with Sawyer 0.5% Permethrin spray available at Dicks Sporting Goods.

3) Pre-treated clothing can be bought through Insect Shield or www.BugBeWear.com or at a local sporting goods store. I heartily recommend purchasing insect repellant socks.

4) Using a lint roller will do a good job removing ticks on your skin and putting your clothing in the dryer for 15 minutes will dry out and kill any ticks on them.

5) For more great information go to: www.tickencounter.org or www.palyme.org

August 20, 2017
Workshifts Scheduled for Week of 8/20/17
By Derek McGeehan

A favorite pastime of many a kid at the farm, strawbale hoppin' is best during a nice sunset.

Workshifts this week:

Tuesday 8/22 9-11am
Wednesday 8/23 9-11am
Wednesday 8/23 6-8pm
Friday 8/25 9-11am
Sunday 8/27 7-9am

Workshift sign-up instructions may be found here.

Thank you!

August 20, 2017
Do you need garden or yard help?
By Field Manager Hannah

Need help preparing your yard or garden for winter? Field Manager, Hannah, and Assistant Farmer, Pat, would like to bring their gardening skills to your home!

As fall approaches, work on the farm becomes less overwhelming, making us available to assist you with projects such as:

Plantings and Garden Implementation

Hardscaping

Fall clean up

Mulching

Mowing

Weeding

Leaf removal

Using our knowledge of sustainable plant care from Anchor Run, all of our work will have the health of your family and the environment in mind.

Contact Hannah at barefootfarmersgardening@gmail.com to arrange a free consultation!

August 13, 2017
Hooray for Edamame!
By Linda Dansbury

Edamame is one of the highly anticipated crops at the farm. Edamame, another name for fresh soybeans are fun, delicious and nutritious. I have been watching the pods fill out and they are beautiful this year - Derek says it is due to the regular rains (irregular for July!) that are making the plants so robust. As with several other crops we pick, the beans at the bottom will be the most filled out and ready.

To enjoy, they should be cooked - bring a large pot of water to a boil and generously salt the water. Add edamame and cook at a gentle boil for about 8-10 minutes - start checking for doneness after 7 minutes. The size of the beans will make a difference in how long they take to cook, so it could be as much as 12 minutes this year. Be care that the water doesn't boil over - it tends to foam up quite a bit.

Once cooked, you can eat as a snack by "sucking" the beans out of the pod, or you can squeeze the beans out and use in recipes that call for edamame or lima beans. They also freeze well. Dry them the best that you can, lay them on a cookie sheet and freeze. When frozen, place in a plastic bag or container and store until use. There are many recipes on this site for edamame, including Edamame Hummus. I know that my first picking will be gobbled up as snacks.

Blackberries are a wonderful treat from the farm. Just a quick note on picking. For the best tasting berries, pick only those that are completely black - no red blush left - the sweetest ones are those that come off the plant easily when given a slight tug. Be gentle - they are very perishable!

Potatoes will be distributed very soon. The "Dark Red Norland" variety we will start receiving either this week or next does not need to be refrigerated, but it is not a storage potato, so enjoy them within about 3 - 4 weeks for best taste.

August 13, 2017
Workshifts Scheduled for Week of 8/13/17
By Derek McGeehan

This crew helped us harvest the very first round of 2017 potatoes on Friday!

Workshifts this week:

Tuesday 8/15 9-11am
Wednesday 8/16 9-11am POTATOES?!
Wednesday 8/16 6-8pm POTATOES?!
Friday 8/18 9-11am
Sunday 8/20 7-9am

Workshift sign-up instructions may be found here.

Thank you!

August 6, 2017
Yummy Peppers
By Linda Dansbury

Bumblebee about to land on flowering anise hyssop in the herb garden

To me, having written these columns now for a dozen years or so (Yikes!), peppers seem to come into the pick up room with virtually no fanfare or celebration - tomatoes and fresh garlic get all the attention. But peppers are delicious, nutritious and pretty. They are typically added to dishes rather than being the star. Hopefully this year's crop will be plentiful and long lasting because peppers are very versatile. Take a look at this site and you will see several interesting recipes: Eggplant Dip with Roasted Red Peppers, Pepper Puree, several versions of Roasted Red Peppers, and more. Every year I make several batches of Roasted Red Peppers, usually with garlic, olive oil and a splash of balsamic vinegar. They keep well in the fridge and I use them in sandwiches, as a bruschetta, and mixed into salads with other hearty ingredients. Last year, fellow member Carolyn Lyday sent me an email about Pepper Puree, opening my eyes to new uses for this veggie. The puree keeps well and can even be frozen, giving meals in the middle of winter a nice fresh taste.

Store peppers in plastic in your fridge for best keeping. They will keep for at least 10 days.

I wanted to find a recipe in which peppers take center stage - so I searched and found Grilled Pepper and Torn Mozzarella Panzanella. Panzanella is simply a bread salad - I often have parts of delicious, rustic breads from the farmers market left over and this is a great way to use them. Most panzanellas are made with tomatoes, but I decided to try this one. I hope you like it. Send your ideas to me at lindadansbury@comcast.net

August 6, 2017
Workshifts Scheduled for Week of 8/6/17
By Derek McGeehan

Flowering buckwheat cover crop

Wednesday 8/9 9-11am

Wednesday 8/9 2-4pm

Wednesday 8/9 6-8pm

Friday 8/11 9-11am

Sunday 8/13 7-9am

Workshift sign-up instructions may be found here.

Thank you!

August 6, 2017
Potential New Land Protein Partnership
By Derek McGeehan

We're sad to announce that our partnership with Ledamete Grass Farm is now over. But, we're excited to announce that we've connected with another local and Certified Organic pastured animal farm, Hershberger Heritage Farm, located in Sellersville, Bucks County, PA. Please peruse their website to find out what they offer and to learn more about them. They plan to come to Anchor Run Farm Monday 8/14, Thursday 8/17, Monday 8/21, and Thursday 8/24 to introduce themselves and sell their products. We'll share more details about this new partnership in upcoming e-mails.

July 30, 2017
Enjoying U-Pick
By Linda Dansbury

I hope everyone is getting outside to do U-pick in this awesome weather. I did mine yesterday afternoon and it was so nice to be outside. I thought of a couple of things I wanted to share.

The cherry tomatoes are coming on strong now, and if Mother Nature/diseases are kind, we will be picking these delicious gems for about another month or so. The farm grows all delicious varieties that they have tested for years and found to be the best adapted to our area, with good harvests and of course, great taste. When picking, check to make sure you are picking ripe fruit - since they are different colors, just check near the bottom of the plants for the most ripe tomatoes - that will show you what color you need to pick for the most delicious taste. The first rows you come to is the prized Sun Gold variety - they are ripe when they turn orange, so even though they look really pretty when they are yellow, leave those to ripen for a few more days. Other tomatoes are red, but with varying shades, so just take your time and see which ones are most ripe. There is also the Black Cherry heirloom variety that is one of my favorites. It is dark, almost purple at the bottom but usually maintains green "shoulders", even when fully ripe. Yum!

The tomatillos are abundant right now. I picked my allotment in about 2 minutes and didn't move from a single spot - a few of the ones I picked were actually laying on the ground. Don't miss out on this delicious veggie - just search this site for ideas.

July 30, 2017
Workshifts Scheduled for Week of 7/30/17
By Derek McGeehan

Workshifts this week:

Tuesday 8/1 9-11am

Wednesday 8/2 9-11am

Wednesday 8/2 6-8pm

Friday 8/4 9-11am

Sunday 8/6 7-9am

Workshift sign-up instructions may be found here.

Thank you!

July 23, 2017
Workshifts Scheduled for Week of 7/23/17
By Derek McGeehan

Workshifts this week:

Wednesday 7/26 9-11am

Wednesday 7/26 6-8pm

Friday 7/28 9-11am

Saturday 7/29 9-11am

Workshift sign-up instructions may be found here.

Thank you!

July 23, 2017
Rise and Fall of Beloved Veggies
By Derek McGeehan

It's the time of year when disease and pest pressure overwhelms some crops and we start to say goodbye until next year. Bad news first then some good news.

Crops that are currently beginning to show symptoms and will soon be unavailable in the pick up room include summer squash (downy mildew, powdery mildew), cucumbers (downy mildew, bacterial wilt, mosaic virus), and basil (downy mildew, fusarium wilt). Squash and cucumbers should be around for another few weeks but basil may be here for only one more week. Besides tomatoes, these crops are probably the most sensitive to disease and pest pressure and are generally outliers. All of the crops that we grow can be successfully managed completely organically with proactive measures such as crop rotation, maintaining soil health and fertility, and pest barriers like floating row cover. We choose to not resort to organically approved/organically derived sprays when disease or pests arrive.

Crops that as of now appear healthy and should soon grace our tables include watermelon, potatoes, onions, tomatillos, husk cherries, blackberries, dill, cilantro, okra, hot peppers, and carrots, as well as an ongoing supply of sweet peppers, eggplant, tomatoes, beans, and lettuces, among other crops.

Some other crops that are nearing the end of their harvest and distribution are fennel, celery, beets, kohlrabi, chard, and cabbage but all except celery will return in late summer and fall. We'll have celeriac instead of celery.

July 23, 2017
Potluck Celebration Saturday 8/5 6-8pm
By Derek McGeehan

Our next farm potluck meal is Saturday August 5th 6-8pm. Join us under the pavilion for a nice meal shared with your community. Bring a dish to share that is large enough to feed 4-6 adults, your own place settings, and any beverage of your choosing. A brief note/label next to your dish will be helpful to folks with dietary restrictions. The 8th is Gabe's 4th birthday so we'll probably sing the song for him!

Sunday August 6th 6-8pm will be the rainout date.

July 23, 2017
New Crops: fresh onions, carrots, husk cherries and tomatillos
By Linda Dansbury

The farm was a very busy place this past week: a lot of heavy harvesting and hauling it all in - once again demonstrating that even under the harshest conditions, farmers are some of the hardest working people on the planet!

We have a lot of new crops this week, a couple very familiar and a couple maybe not so for some of you.

Fresh onions - not much to say here - use them like any other onion, but like with the uncured garlic, these must be stored in the fridge in plastic. They will keep for at least a few weeks.

Carrots - store in plastic in the crisper drawer of your fridge - I know I don't need to say more - these sweet delights will not stay in your household for long.

Tomatillos - I think this is an underused veggie in at least this part of the country. They are in the nightshade family, along with tomatoes and eggplant. As such, they are very, very nutritious! As Derek shows in the picture, they are ripe when the husks start to split and you can find them toward the bottom of the plants. After the heavy rain, some may be laying on the ground - don't count them out, they may still be good. Ripe ones can be light green to almost a gold color and some even have a purple hue. They keep well stored in plastic in the fridge, lasting a few weeks at least. I say that because I often save up a couple of weeks worth of tomatillos and then make a large batch of sauce/salsa with them. They can be cut up and added raw into salads, grilled or roasted and made into sauce or salsa, used in soups (don't know that we want to go there right now)! As I enjoy mine, I will talk more, but for now, please check out the many recipes on this site - including Slow Cooker Chicken or Pork Chile Verde (slow cookers are a great way to go in the summer, since they don't heat up the kitchen), Cooked Tomatillo Salsa Verde and Chicken Stew with Tomatillo Sauce (one of my favorites).

Husk Cherries - another name for these tasty treats is ground cherries, because when they are ripe they fall to the ground. Also in the nightshade family these fruits are nutritionally packed. Husk Cherries have a tropical taste, some descriptions say they are reminiscent of lychee, pineapple, with a little grape and tomato flavor - I know their taste is unique. They are also unique in their storage - they need no refrigeration if left in their husks. I leave mine in a bowl on the kitchen counter and whenever we walk by we can just grab a couple. They can also be added to salads, jams and pies, and can be used alone or with other fruits in sauces for meats. There are a few recipes on this site but if you have one, please let me know at lindadansbury@comcast.net.

July 17, 2017
Workshifts Scheduled for Week of 7/16/17
By Derek McGeehan

We'll probably begin the hopefully awesome carrot harvest this week so most of the shifts should be family friendly. Please do not sign kids up online. If they work while they're here sign them in with yourself and they'll receive credit. Please note that we need the ground to be dry to harvest the carrots. When the ground is dry enough and we think we're ready to attempt retrieval of the entire patch we'll probably send out an e-mail asking for help.

Workshifts this week:

Wednesday 7/19 9-11am

Wednesday 7/19 6-8pm

Friday 7/21 9-11am

Sunday 7/23 7-9am

Workshift sign-up instructions may be found here.

Thank you!

July 16, 2017
Another U-Pick Tip
By Linda Dansbury

Gabe and Abigail sample a red round field tomato to see if they're ready for harvest.

I am having a wonderful time cutting the flowers at the farm - they are so beautiful. But...they wilt so fast that by the time you get home, they already look sad - they do perk back up, but I am sure the stress takes a couple days off of their vase life. I have large mason jars, so I put some water in the jar and right after I cut the flowers, they go into the jar. I nestle the jar in the front seat of my car and when I get home they are as fresh as when I cut them. Besides keeping the flowers fresh, it gives me extra time to re-cut and arrange the flowers so I don't need to do it as soon as I get home. The other option is a wet towel or paper towels, a plastic bag and a rubber band.

July 16, 2017
Member/Chef Recipe
By Linda Dansbury

Green sweet Italian-type peppers looking good on strong healthy plants aided by string support this year.

Luke Smithson is a long time fellow Anchor Run member and an excellent chef. He is the Executive Chef at Jamie Hollander Catering and Events in New Hope. Luke personally cooked for Dana and Derek's wedding. He’s also a gardener and expert forager and loves to share his passion for local foods and their historical use.

Last week he did a chef demo at Wrightstown Farmers Market and was kind enough to share his recipe so I can share it with you. It is called Corn and Mushroom Succotash.

Instead of the traditional corn with shelling beans (example lima beans) found in succotash, Luke replaces the beans with locally grown mushrooms - and he adds a lot of other local seasonal ingredients, so check out the recipe by clicking on the link above and enjoy your harvest by making the delicious dish!

Thank you Luke!

July 9, 2017
Fresh Garlic, Cucumber Idea and a Few Storage Tips
By Linda Dansbury

A potluck rainbow!

This week is the garlic harvest and that means we will receive fresh garlic - Yay! Fresh garlic is what is harvested from the field, prior to being hung and cured into the bulbs with the papery protective covers we are used to seeing. Since it hasn't gone through the curing process, it needs to be stored in the refrigerator. Other than that, use it just like any other garlic in recipes. Please note - Anchor Run garlic is very fresh, even when cured so it is much stronger than what is purchased in the grocery store.

While in the pick up room somebody asked what to do with all the cucumbers - aside from salads, cutting up to snack on, try making the Narrow Bridge Farm Refrigerator Pickles. Don't think canning - these are much simpler - and very tasty!

Much of what we receive can just be put in plastic and stored in the fridge/crisper drawer of the refrigerator.

One thing that recently happened to me so I am sure it has also happened to some of you is I came home with my harvest and placed everything needing refrigeration into the fridge. Some things I didn't touch for a few days. When I pulled what had been a beautiful head of butterhead lettuce out of the fridge, the leaves that were on the side the head was sitting on were starting to rot! I remembered then that some of the items we receive are still quite wet from the washing station when we pick it up. There are a couple of simple solutions:

1. Lightly wrap the lettuce in a light towel and then place in plastic bag and refrigerate.
2. Purchase the containers that have an insert to keep the veggie out of the water.

Celery needs high moisture to keep from wilting quickly, so if you wrap the cut bottom in a wet towel/paper towel and then put into a sealed plastic container or bag and store in the crisper of the fridge, it will keep better than without the added attention.

Basil is an exception from refrigerating being one thing that does not like being cold. To keep it fresh, snip the ends when you get home and place in a glass of water and leave the glass on your kitchen counter. To keep it even longer, place a plastic bag over it. Basil can also be stored for a few days in the door of the refrigerator - just don't forget it is there!

July 9, 2017
Workshifts Scheduled for Week of 7/9/17
By Derek McGeehan

Sunday's two workshifts harvested and hung approximately 8,500 garlic bulbs, 75% of the patch, to dry and cure in the barn (above photo courtesy of Hannah).

Workshifts this week:

Wednesday 7/12 10am-12noon

Wednesday 7/12 6-8pm

Friday 7/14 10am-12noon

Sunday 7/16 7-9am

Workshift sign-up instructions may be found here.

Thank you!

July 2, 2017
Potluck Meal Saturday 7/8

This bumblebee snacks on some nectar on a sunflower in the u-pick flower garden and will unintentionally transfer pollen so the sunflower can reproduce. Symbiosis!

Our next farm potluck meal is Saturday July 8th 6-8pm. Join us under the pavilion for a nice meal shared with your community. Bring a dish to share that is large enough to feed 4-6 adults, your own place settings, and any beverage of your choosing. A brief note/label next to your dish will be helpful to folks with dietary restrictions.

Hope to see you there!

July 2, 2017
Workshifts Scheduled for Week of 7/2/17

Heirloom tomatoes love growing in the protective high tunnel. Soon they'll be 8 feet tall and producing the best tasting tomatoes in this universe (they're pretty good)!

Workshifts this week:

Wednesday 7/5 10am-12noon

Wednesday 7/5 6-8pm

Friday 7/7 10am-12noon

Sunday 7/9 8-10am

Workshift sign-up instructions may be found here.

Thank you!

July 2, 2017
Celery and Fennel New this Week
By Linda Dansbury

Very soon we will bid a sad farewell to beets, kale and romaine - all of which will make a return in the fall. But, we happily say hello to fennel and celery.

Celery is said to detoxify the body and lower blood pressure. Everyone knows about snacking on celery, either by itself or with some cheese, dip or peanut butter. Also added to potato salads. But, did you know that it is also delicious cooked? Check out the Braised Celery and Italian Celery Soup Recipes on this site. I have made both in the past and they are nice recipes. Make sure to store your celery in a plastic bag in the crisper drawer in your fridge or it will wilt quickly.

Fennel is high in vitamins C and B6, contains phytonutrients, plus has some chloresterol lowering properties. Fennel is eaten both raw and cooked - I prefer cooked fennel, or when used in a salad with other ingredients, but my Italian relatives always had it on the table during big holiday meals - they say raw fennel helps aid in digestion. This site has several fennel recipes. Try the Roasted Fennel and White Bean Dip, Lentil Salad with Fennel and Herbs, Fennel, Radicchio and Proscuitto Salad - actually, there are A LOT of yummy recipes on this site so try them!

June 25, 2017
Next Potluck Saturday July 8th

Our next farm potluck meal is Saturday July 8th 6-8pm. Join us under the pavilion for a nice meal shared with your community. Bring a dish to share that is large enough to feed 4-6 adults, your own place settings, and any beverage of your choosing. A brief note/label next to your dish will be helpful to folks with dietary restrictions.

Hope to see you there!

June 25, 2017
U-pick Tips
By Linda Dansbury

The u-pick flower garden is located in Field #1 this season, along with beans, edamame, cherry tomatoes, peas, strawberries, blackberries, and some annual herbs.

By now you have had at least a few trips to the u-pick field. Before we know it, the main u-pick season will be upon us in which u-pick can take an hour or more so I thought I would provide a few tips to help your enjoyment.

1. Wear appropriate shoes - sometimes where we are picking the ground is very uneven and has some weed pressure - flip flops, although nice and cool, may not be study enough when trying to pick certain crops.

2. Wear hats, sunscreen, sunglasses, etc to protect yourself and your children from the scorching sun. And bring/drink plenty of water!

3. Be aware of ticks and other bugs that are typically found in a natural setting. Check yourself for ticks when you get home or before bedtime.

4. Bring your scissors, and especially when cutting herbs like basil, be careful not to cut to the bottom of the plant - cut just above where another shoot can sprout so that the crop will last longer for all.

5. On hot days, if you are able, do your u-pick in the morning or evening. Not only will it be more comfortable for you, but the plants will not be as wilted so what you pick will be in its best condition.

6. Please bring the containers back to the barn. It is best to bring the size container you need to measure your u-pick and when you are finished, put your alottment into another container and return the "measuring container" back to the barn.

Have fun out there!

June 25, 2017
Summer Squash and Cucumbers
By Linda Dansbury

The transition to summer crops is now in full swing with the start of the cucurbit season. If Mother Nature and the nasty insects which cause diseases and prematurely kill the plants are kind to us, we will receive at least a few pounds of each for the next month or two.

Maybe that causes you to say "Uh oh! How will we manage to eat all of that!?" I actually find these 2 crops pretty easy to keep up with. Please send me the ways you enjoy these 2 veggies at lindadansbury@comcast.net and use Anchor Run in the subject line. Below are a few of my ideas on enjoying these delicious veggies.

Cucumbers - I love to just cut them up and eat them along with lunches or as a snack while preparing dinner. I also slice them into mixed green salads, or make cucumber salads. I love the way my grandmother used to make them: sliced very thin, using a mandolin, add thinly sliced scallions and fresh chopped parsley. Make a simple vinaigrette of pepper and a little salt, celery salt, cider vinegar or red wine vinegar and a neutral oil, such as canola. Or make it Asian style, slicing thin again, adding sliced scallions and freshly chopped cilantro. The dressing consists of rice wine vinegar, a neutral oil, a bit of fish sauce, sugar, sesame oil and soy sauce and your favorite pepper. Both versions are delicious! Or...make pickles! If you are not into fermenting or true canning, then try the Narrow Bridge Farm Refrigerator Pickle recipe on this site. As the harvest continues, you will see different shapes and colors of cucs in the pick up room - try them all - there are subtle differences and all are enjoyable.

Summer Squash - the first thing about this crop is to embrace all the colors and shapes there are. Many if not most of the recipes found will say "zucchini" which really translates into the long green version of the crop. For this site, any recipe that has been added over the years has "Summer Squash" in its title. Recipes can be made using any of the squash you choose. I like the assorted colors in a finished platter or dish. One of the easiest and my favorite method of cooking is to grill them. If they are large, cut or slice them. Brush with a bit of olive oil. Place on grill - the small ones may need to go in a grill basket to prevent losing them between the grates. Keep a close eye on them and turn when the one side starts to brown. Depending on the grill it may only take 2-3 minutes. When they are lightly browned on all sides and just tender, remove from grill to a platter. From there, you can drizzle with a bit of olive oil and sprinkle with salt, pepper and a grated hard cheese, and top with chopped herb or herbs of your choice - all or none of the add-ons are fine, The truth is that the grilled squash is delicious plain. The squash can be it's own dish, or a part of a platter of an assortment of other grilled veggies, cheeses, cured meats, etc. Or mixed into a hot or cold pasta dish. The options are endless!

June 25, 2017
Now What!? Workshop 2 Recap
Gia Yaccarino

As predicted, the second Now What!? workshop was just as fun and interactive as the first. A diverse group of members attended – all who shared their own unique perspectives!

We spent some time talking about different storage techniques, what works, what doesn’t and what items (and how) to save for winter. We talked about what our favorite vegetable from our share is. One member even shared the worst part of being a member of Anchor Run CSA – she can never buy store bought strawberries again! I feel her pain! And of course, we ate! I had 2 versions of Kale Stem pesto – one with galic scapes and neither with olive oil, some dehydrated tomatoes and a quiche with greens from weeks 3 & 4 (kohlrabi, turnip and radish greens specifically!).

There was some talk about bug and tick avoidance/prevention and we were lucky enough to have Evelyn at the workshop, for her to share her expertise! We ended the workshop (a little late) in the herb garden. I mentioned that my favorite is Sorrel – or as they call it at my work when I share it – lemon lettuce! Papalo is another unique herb in the herb garden that adds a bit of a zip to a Mexican meal! Overall, this second workshop again reinforced what is so awesome about being a member of Anchor Run CSA – aside from the produce, of course! It’s the members, the community!

Thank you to all who attended, you really made my day and got me really excited about the upcoming potluck on Saturday July 8th! I’m thinking about making Lemon-Basil-Blueberry Cornbread!

June 25, 2017
Workshifts Scheduled for Week of 6/25/17

Workshifts this week:

Wednesday 6/28 10am-12noon

Friday 6/30 10am-12noon

Sunday 7/2 8-10am

Workshift sign-up instructions may be found here.

Thank you!

June 18, 2017
Workshifts Scheduled for Week of 6/18/17

Workshifts this week:

Wednesday 6/21 10am-12noon

Wednesday 6/21 6-8pm

Friday 6/23 10am-12noon

Sunday 6/25 8-10am

Workshift sign-up instructions may be found here.

Thank you!

June 18, 2017
Grilled Greens?
By Linda Dansbury

You may still be in the pick up room or at home saying "what am I going to do with all of these greens?" Looking at the long list that Derek sends me each week gets me thinking ahead of time on what to do with things so that I can offer help to you.

This past week and coming week both had beautiful heads of romaine and we may receive radicchio this coming week. One of our favorite ways to eat both of these is to grill them - yes, grill your greens!

Cut both of them into quarters, keeping the cores in tact so that they stay together. Any leaves that fall off can be added to any salads. Brush with olive oil. Place on grill and do not walk away! Just lightly char the quarters on the cut sides. When lightly charred, take off the grill. For the radicchio, I drizzle lightly with a nice olive oil and a tiny bit of balsamic vinegar and salt and pepper. The romaine could be treated the same way, but I typically make it into a Caesar salad. Instead of making my own dressing, I usually have a jar of OPA Caesar in the fridge. It is Greek yogurt based - you can jazz it up with added garlic, olive oil and parm cheese if you like.

June 18, 2017
Introducing Pat and Joe

Over the next few weeks we'll introduce individual members of the crew to the Anchor Run CSA community. For more information check out our Farmer Bio page. Hannah and John were introduced last week.

Patrick McGowan is looking forward to being an assistant farmer this season at Anchor Run farm. His family has been a CSA member for some years, during which time Pat has been introduced to the CSA concept and working in the fields. He's hoping the experience he gains here, along with his past landscaping job and love of growing, will help him with the related studies he plans to pursue at Delaware Valley University.

Pat is a resident of Churchville and a 2015 graduate of Council Rock South. He is also the builder of the dry-stack stone walls outside of the pick up room in the new garden area.

Joe Phillipps is excited to be a part of Anchor Run. Having been a member of the CSA for several years, he is finally able to try his hand at farm work, something that interested him since he was a little kid helping his mom in her garden. He has a passion for trying new things and constantly reminds himself that anything is worth exploring for the experience. His love of the outdoors has led him to join the soccer team in high school, jog regularly throughout Newtown, lifeguard at Sesame Place, and, more recently, plan to attend University in Wyoming, where he hopes to learn all about life in the west, including back country survival and horsemanship, while pursuing a degree in Liberal Arts.

June 18, 2017
Pre-Order from Ledamete Grass Farm!

Ledamete Grass Market at Anchor Run Farm!
Order Online Today!

Ledamete Grass Farm will be delivering PRE-ORDERS to Anchor Run Farm for pick up on Thursday, June 29th! Can't make it the 29th? Don't worry, your order will be held in Anchor Run's freezers for up to two weeks until you can retrieve it.

*PRE-ORDERS will be bagged/name-tagged and left in the freezer for self-service pick up.
Order Your Pastured Meats Today- Deadline Midnight June 21st!

100% Grassfed Beef- spicy sticks, sweet sticks, BBQ sticks, Teriyaki sticks, hog dogs, ground beef, burgers, steaks, London Broil, brisket and more!
Pastured Chicken- bone-in breasts, boneless breasts, drumsticks, wings, and thighs
PRE-ORDERS ONLY!!

June 11, 2017
Wish List for the Farm

Below is an ongoing list of items the farm could use more of and you may have laying around unused and are hoping to get rid of. E-mail us (anchorruncsa@gmail.com) if you have something you'd like to drop off. Thanks!

Functional bikes
Yard and garden tools

Plastic bags (grocery bags)
Sharpies

June 11, 2017
"Now What!?" Workshops

The pergola honoring Jeannine Vannais is now completely complete. Thanks go out to members who helped fund the project by purchasing From Asparagus to Zucchini cookbooks!

Did you miss it? Don’t worry (Be Happy!)

The next Now What!? Workshop is scheduled for Saturday, June 24, 1–3pm!

The first of 2 Now What!? Workshops was attended by an actively engaged group of members! Kudos was given to Linda for her weekly column explaining how she uses her share. Thanks Linda! At the workshop, we discussed ways to store all of the produce we obtain as part of our share, as well as ways to add it to our diets and what to (and how to) save for the winter. I spoke about having the right tools to make the prep work easier and showed some examples. We also spent a good deal of time talking about using a dehydrator. And of course, we ate! I had 2 versions of Kale Stem pesto, a dip which used dehydrated tomatoes, Kohlrabi in a Teriyaki-Peanut Sauce and a quiche featuring produce from Weeks 3 & 4.

I anticipate the second Now What!? Workshop to be just as much fun! Please try to fit it in during this busy time of the year.

June 11, 2017
Beets and Scapes
By Linda Dansbury

An eastern box turtle was found on the farm on Saturday!

Two yummy newcomers to the pick up room this week are beets and scapes. As with the turnips, when you get the beets home, cut the tops off and store separate from the beets. They keep better and the nutrient profile holds better too. Beets are so delicious right now because they haven't been stored so their sugars are at their highest. Beets are delicious raw - slice thin or grate and put into salads. We also have a lot of recipes on this site - if we are lucky we will receive a lot of beets throughout the year so try several of them - one of my favorites is the Roasted Beet and Beet Green Risotto. The color is beautiful and it tastes delicious! If you like to bake, try the Chocolate Beet Cake - it is so moist and delicious. Or, simply roast the beets and make a batch of your favorite dijon vinaigrette and place the beets into the dressing - they will keep like this for days - you can take out the amount you want and snack on them, add to salads or put a few slices on a sandwich - yum!

(Garlic) scapes are the other new item - my pick up day is Thursday, so I already got the pleasure of having some of them. The scapes are the flower stalk of the garlic plant - the farmers must remove these stalks or the strength of the plant will go into the flower rather than the bulbs. Like with the green garlic, the scapes must be kept in the fridge. They keep for quite awhile, but once you try them, you will use them! Chop them up and add to any recipe that calls for garlic - BUT - don't cook them for long because the flavor does not hold under long, high heat. If I use them in some type of stir fry or saute, I add them with the greens at the end of the process. You can make them into pesto or dips - Garlic Scape and White Bean Dip is one of my favorites and the Garlic Scape Pesto is delicious too!

Enjoy!!

June 4, 2017
Turnips and Kohlrabi
By Linda Dansbury

Did the kids pick that quart of peas or was it a prop for the photo, picked by Dana? Well, they do know how to eat and enjoy them at least.

Turnips and kohlrabi are both very flexible veggies - both are delicious raw as well as cooked. Both also keep well in the fridge so you don't have to rush to consume them. Their uses overlap each other and they can be prepared in the same ways. The turnips do not need to be peeled and can be used in place of radishes in salads or as a snack. The mild flavor of spring kohlrabi also makes it a delicious snack - carefully peel the skin off before eating.

Cut the turnip tops off as soon as you get them home and store separately. The tops can be used in saute's, stir fries and soups/stews.

Check out recipes for slaws on this site using the kohlrabi and turnips - instead of cabbage, try mizuna, the Anchor Run custom greens mix, Swiss chard and other greens - eat them up quickly because the dressing will wilt the greens when stored overnight.

Check out the Turnip Green and White Saute as a cooked recipe. I also like to steam the turnips and then make a simple dipping sauce and serve along with dumplings for a delicious appetizer or a light dinner.

Kohlrabi and turnips both can be turned into chips/fries when baked in the oven. Check out the Kohlrabi Fries recipe on this site.

May 28, 2017
"Now What!?" Workshops

Bok Ch-huh? Mizun-a-what?

"Now What!?" Workshops Saturday, June 10th 1-3 PM, and Saturday, June 24th 1-3 PM

Is your experience with kale limited to “the thing you put in your smoothies” or “the chips you buy at the market”? Are you excited, but overwhelmed, by your share of greens?

Being a CSA member means you receive some produce you would, most likely, not purchase at the market (if it was even available!). What a stupendous adventure! But opening your refrigerator door and being greeted by a wall of greens can be intimidating! No worries. We have got you covered!

Please try to attend at least one of our two “Now What!?" workshops scheduled on Saturday, June 10th, and Saturday, June 24th, from 1 PM until 3 PM. We will talk about storage techniques, recipe resources and how to incorporate your share into your family’s diet. Bring your questions and share your ideas! Because the topics discussed are driven from the questions and comments of those attending, different topics will be discussed at each workshop. How exciting - right!? This is for new and returning members. Returning members always bring wonderful insight and a different perspective.

Please join us and experience a small part of the community aspect of your CSA membership!

May 28, 2017
Workshifts Scheduled for Week of 5/28/17

Workshifts this week:

Wednesday 5/31 10am-12noon

Wednesday 5/31 6-8pm

Friday 6/2 10am-12noon

Sunday 6/4 10am-12noon

Workshift sign-up instructions may be found here.

Thank you!

Flowering peas will soon grow into sweet and succulent pods and will eventually be available for u-pick, if not later this week then probably Harvest Week #4. Snow peas will be available first, then snap peas. Yum and hooray!

May 28, 2017
Potluck Celebration Saturday 6/3

Join us for the first potluck meal of the season on Saturday June 3rd 6-8pm (rain date TBD). Bring a dish to share that can feed approximately 4-6 adults, your own place settings, and a beverage. We will eat and have a happy time!

May 28, 2017
Easy CSA Information

Notify the farmers via e-mail (anchorruncsa@gmail.com) by 5pm the Sunday prior to your pick up week to SWITCH YOUR PICK UP DAY
Pick up is 1-8pm Monday, 1-8pm Thursday, and 10am-12noon Saturday. You're assigned one of those days and Week A or Week B if you're a Half Share.
Let us know via e-mail if you miss your pick up and wish to be rescheduled.
U-pick is available 8am-8pm Monday through Sunday of your pick up week. Allotments are specified on the U-pick board in the pick up room.
Bring bags and scissors with you when you collect your produce from the farm.

May 21, 2017
First of the Season - Greens!
By Linda Dansbury

Welcome to new members and welcome back returning members! I am the Recipe Coordinator - which means that I am here to help you enjoy the beautiful and plentiful veggies from Anchor Run Farm. There are tons of recipes on the internet for each veggie we receive. What I do is find and create recipes that often incorporate more than one of the crops in a single recipe and that for the most part are seasonal at the same time so that we can eat as close to a "local diet" as possible. I also welcome all of you out there to share with membership what you do with your harvest by sending it to me at lindadansbury@comcast.net. I will share with fellow members in the newsletters.

Green garlic is a new offering for Anchor Run Farm and for me it is a very welcomed item. Green garlic is an immature garlic plant. Garlic bulbs are planted in the fall before the first frost where it begins growing roots. In the spring it starts to grow vigorously, putting up green stalks that look similar to scallions and leeks. Green garlic is much milder and sweeter than mature garlic and so should not be cooked for long periods because the subtle flavors will be lost. Pestos, stir fries, dips, salad dressings or added near the end of long cooking recipes all work well.

Field Manager Hannah holds a bundle of green garlic.

You may or may not be familiar with mizuna. In the stores it is often mixed with other greens and labeled as something like "spring mix". The mizuna we just received is very tender and mild. Although it can be sauteed or added to soups and stews, I like to mix it in with other greens in salads. It adds a nice taste, texture and visual complement to other greens in a salad.

May 21, 2017
Workshifts Scheduled for Week of 5/21/17
By Derek McGeehan

Workshifts this week:

Friday 5/26 10am-12noon

Sunday 5/28 10am-12noon

Due to the wet forecast midweek workshifts are not being scheduled at this time.

Workshift sign-up instructions may be found here.

Thank you!

Other helpers on the farm include american toads, eaters of slugs, and barn swallows, eaters of insects.

May 21, 2017
Ticks: Awareness and How to Deal

A bumper year for ticks following a bumper year for mice (per NPR) means education and awareness when in nature to understand the problem and deal with it in a reasonable way.

I'm going to assume that everyone has seen and felt a tick crawling on them and is familiar enough with their appearance to identify them as well as the difference between a dog and deer tick, the two types found in our area. On the farm, 95% of the time I see a tick it is a dog tick, the bigger one, the one you can feel crawling on your skin and see in the mirror quite easily. Since we're in tick habitat daily on the farm we have a routine where we check ourselves nightly before bed, very thoroughly. We do find ticks occasionally, most of the time before they've fed or when they've just attached. At this point it is not a big deal. However, very rarely Dana will find a deer tick feeding on herself (they don't like me for some reason) and we'll very carefully remove it, head and all, with tweezers and ship it to a lab to be analyzed to see if it is carrying lyme. Five times out of five now the results have come back negative for lyme so she doesn't have to go on antibiotics. Each time we've found them they've also only been feeding a short period of time. How long do ticks need to feed to transmit lyme? Not sure if there is a consensus on this since lyme seems to remain a mystery for some reason, but I've heard 24 hours, which doesn't sound accurate. I've also heard from veterinarians and doctors that if you've been bitten by a deer tick and it is carrying lyme to automatically go on the minimal antibiotic dosage (which is 2 weeks of doxycyline, tough on the body but better than untreated lyme).

So, the moral of the story is this: after being on the farm, either before you get in the car or when you get home, or before bed at night, check yourselves and your kids for ticks. It is a good habit to get into and really enhances the nighttime routine.

If you find a tick feeding on you, pull it out, head too, and send it hear to be analyzed: UMass Amherst

May 14, 2017
Some Pick Up Info

Full Shares, Medium Shares, and Week A Half Shares pick up this week; Week B Half Shares will begin picking up next week, the week of Sunday May 21st.

When you signed up for your share you selected a pick up day to retrieve your share, either Monday 1-8pm, Thursday 1-8pm, or Saturday 10am-12noon.

The u-pick portion of your share can be collected 8am-8pm Monday-Sunday of your pick up week. Allotments for the farmer harvested share and u-pick portion will be specified in the pick up room. Staff will be available in the pick up room to assist new members. **There may not be any u-pick during the first couple weeks of pick up.**

**To find your balance and/or your pick up day and week Log In to the website. It is very important that you come on your correct and assigned pick up day since we harvest specific amounts for the number of members coming on that day. Sign in sheets are provided by the pick up room when you arrive to collect your share.**

If you need to temporarily switch your pick up day please let us know by 5pm Sunday prior to your pick up week. If you need to make a permanent day switch please let us know as soon as possible.

american bullfrog in the upper pond at Anchor Run Farm

April 30, 2017
Ledamete Grass Farm's Pastured Meat CSA

Would you like to eat the BEST organically-raised and pastured chicken, pork, and beef? Ledamete Grass Farm offers a chicken and also a pork share with pick up at our farm. Each month over the course of our season they'll also set up a monthly market stand, but there are discounts for joining their CSA. Drop offs for their meat CSA also occur once a month for 6 months. For more information and to sign up follow this link to their website.

April 30, 2017
Pertinent CSA Information

- A $200 deposit is due when you sign up to secure your share (also confirms your interest)

- CSA share balance is due by May 1st - Log in to check your balance. If you've only just joined and submitted your deposit, please remit the balance by the middle of May if possible.

- Work hour opportunities will begin soon. Look for an e-mail from us announcing a schedule. We normally spend a lot of time in April cleaning up the strawberry and carrot patches, but this year the strawberry patch is almost perfectly weed free and the carrots are a little behind schedule due to the wet weather.

- CSA pick up will probably begin Monday May 22nd, depending on the weather over the next few weeks. When you signed up for your share you selected a pick-up day; log in to check your selection if you've forgotten. If you're a half share owner and are a returning member you'll have the same pick up week as last year; if you're a new half share owner you'll be assigned Week A or Week B before the season begins. Log in to check your week, too.

The garlic patch looks great this year and didn't mind all of the moisture!

April 30, 2017
CSA Orientation and Open House May 7th!

When -- Sunday May 7th, 10:00 AM - 2:00 PM

Can't Make It? - Don't worry; staff or volunteers will be present in the pick-up room for the first two weeks of distribution to help guide new members.

New for us: growing onions in white plastic under hoops and row cover. Why: the white plastic suppresses weeds, is a deterrent to some onion pests, and remains cooler than black plastic. The row cover is used as a barrier to keep the newly arrived allium minor pest away during its spring flight period. We're hopeful that all of this extra effort pays off in higher yields.

March 31, 2017
CSA Information and Reminders

- A $200 deposit is due when you sign up to secure your share (also confirms your interest)

- CSA share balance is due by May 1st - Log in to check your balance

- CSA Open House and New Member Orientation 10am-2pm Sunday May 7th with field/u-pick and barn/pick-up tours on the hour and half hour, respectively, with a total of 4 tours of each (so you only really need to hang out for about an hour; more information will follow)

- Work hour opportunities will probably begin in mid-April. Look for an e-mail from us announcing a schedule.

- CSA pick up will probably begin either Monday May 15th or Monday May 22nd, depending on the spring weather. When you signed up for your share you selected a pick-up day; log in to check your selection if you've forgotten. If you're a half share owner and are a returning member you'll have the same pick up week as last year; if you're a new half share owner you'll be assigned Week A or Week B before the season begins. Log in to check your week, too.

Field Manager/Crew Leader Hannah, her mom Becky, and farm dog Borchie brainstorm and assess new flower garden and CSA member habitat outside of pick up room.

March 31, 2017
Wild For Salmon Buying Club Order

We're once again partnering with local fishermen, fishing family, fishing company Wild For Salmon, who trek to Alaska each summer to participate in the sustainable salmon catch in Bristol Bay. They also sell other Alaskan fish, shellfish, and other aquatic products.

For more information and to place your order, please follow this link. The fish is amazing!

Orders are due by 11pm Sunday 4/23 and are scheduled to be picked up at the farm on Wednesday 4/26 10am-12noon. If you cannot pick up during this timeframe please contact us at anchorruncsa@gmail.com to coordinate an alternate pick up time.

If you have any questions about ordering or their products please contact info@wildforsalmon.com

Fisherfolk Steve and Jenn on their boat in Alaska

February 20, 2017
Late Fall and Winter Survey

Help us improve our/your Late Fall and Winter CSAs by filling out this very brief survey which can be found here.

Springtime in February, temperatures in the 60s, warm sun, bare feet, and mud.

February 12, 2017
Thank You For Your Support!

"THANK YOU Winter CSA members for supporting us during our inaugural January and February share! Much appreciation and love from Hannah, Dana, Abigail, Derek, and Gabriel."

February 5, 2017
Sign Up For 2017 Main Season And Help Us Plan For Membership Numbers

Log in to the website to purchase your Main Season summer share and mail your $200 deposit to secure your spot. Thank you for your continued support! Spread the good word to other past, present, and future members!

Interested in helping promote our CSA by hanging the above flyer around your community? Let us know!

We can look forward to fresh snow and snap peas in spring 2017 (this scene is from 2016).

February 5, 2017
Celeriac Fries

This was passed along by Winter CSA member Lori Bittner-Barnaby: Celeriac Fries

January 29, 2017
Sign Up For 2017 Main Season And Help Us Plan For Membership Numbers

Log in to the website to purchase your Main Season share and mail your $200 deposit to secure your spot. Thank you for your continued support! Spread the good word to other past, present, and future members!

This share was distributed at the end of July 2016.

January 22, 2017
Sign Up For 2017 Main Season And Help Us Plan For Membership Numbers

Log in to the website to purchase your Main Season share and mail your $200 deposit to secure your spot. Thank you for your continued support!

December 18, 2016
Sign Up for the Winter CSA
By Derek McGeehan

This is the final pick up week for the Late Fall CSA.

The Winter CSA begins on Wednesday January 4th and runs for 8 weeks until the end of February. We're aiming for Winter CSA harvests to contain a nice mixture of fresh greens and storage crops, similar to what you've been receiving in the Late Fall shares.

The 2017 Main Season will begin in mid-May and will run for 26 weeks again. We're anticipating another great harvest season and are excited to implement more positive changes to further improve your farm and food experience.

Click here to log in and secure your CSA shares.

A cold winter's day on the farm

December 11, 2016
Sign Up for 2017 Winter CSA and 2017 Main Season CSA
By Derek McGeehan

Including this one, there are two more weeks of pick up for the Late Fall CSA. The last day to pick up is Wednesday 12/21 and Saturday 12/24. The Winter CSA begins on Wednesday January 4th and runs for 8 weeks until the end of February. We're aiming for Winter CSA harvests to contain a nice mixture of fresh greens and storage crops, similar to what you've been receiving in the Late Fall shares.

The 2017 Main Season will begin in mid-May and will run for 26 weeks again. We're anticipating another great harvest season and are excited to implement more positive changes to further improve your farm and food experience.

Click here to log in and secure your CSA shares.

A cold, cloudy, wintry day on the farm, preparing for impending temperature dips, protecting cold-tolerant crops with hoops and row cover, and harvesting more sensitive ones.

December 4, 2016
Sign Up for 2017 Winter CSA and 2017 Main Season CSA
By Derek McGeehan

Including this one, there are three more weeks of pick up for the Late Fall CSA. The last day to pick up is Wednesday 12/21 and Saturday 12/24. The Winter CSA begins on Wednesday January 4th and runs for 8 weeks until the end of February. We're aiming for Winter CSA harvests to contain a nice mixture of fresh greens and storage crops, similar to what you've been receiving in the Late Fall shares.

Click here to log in and secure your CSA shares.

Farm dog Borchie faces south toward the warmth of the morning sun and reminds you to sign up soon for the future CSA seasons!

November 20, 2016
A Note on Cauliflower
By Linda Dansbury

If you find you have a lot of cauliflower, and are not sure what to do with it, consider how many options you have: raw as a snack, steamed or boiled till desired tenderness, made into a soup, boiled until soft and then mash it as you would potatoes, and roasted. Here is an easy way to roast your caulifower for a delicious side dish:

Heat oven to 400 degrees. Slice or cut cauliflower into pieces larger than bite sized - the more surface area you have on the sheet pan, the better. Slice a garlic clove or 2 and toss it along with the cauliflower in some olive oil - salt and pepper and thyme if desired. Roast, turning occassionly until not quite tender. Take out of the oven and sprinkle with some grated parmesan cheese. Return to the oven until cauliflower is tender and cheese is melted. Enjoy!

Hey, that's a nice head of cauliflower (next to a quart container for perspective).

November 6, 2016
Endive, Escarole, Radicchio - AKA Chicory
By Linda Dansbury

While in the pick up room this past week, we had a discussion about endive, which was beautifully sitting in its bin, waiting to be picked up. A member asked how to use it because she finds it just too bitter to eat. Derek and I both starting waxing poetic about how much we love this green - he puts 2 heads into his and Dana's smoothies each day - the smoothie mixture overcomes the bitterness and it is delicious - he also said it is a great liver detoxifier - sounds like a great reason to gobble it up just for that!

Both endive and escarole are bitter when eaten raw, on their own. But both are equally happy when mixed with other things and/or when cooked, which makes them much milder tasting.

My German grandmother used to make endive salads - she would soak the endive in warm water to remove some of the bitterness. She would make a dressing of lemon juice, a mild oil, celery salt and pepper - and she would sprinkle some fresh chopped parsley over the top. It was especially delicious with rich foods, such as beef stew - or turkey!

Escarole, endive's close cousin, is what was traditionally used in Italian Wedding Soup - growing up, my Italian grandmother called it Escarole Soup.

Both endive and escarole can be cooked in a pan with olive oil, garlic and a sliced hot pepper (from your freezer, remember?) or red pepper flakes, like many of you have done with many of the other greens. Or, add them to your soups and stews for added nutrients and color.

Embrace these 2 versatile, nutritious greens!

Not too bitter for this praying mantis, radicchio is a truly appealing vegetable.

November 6, 2016
Workshifts For Week of 11/6 - GARLIC!
By Derek McGeehan

It's garlic planting and mulching time! This is the final crop we'll be planting outside this year, and we won't harvest it until July 2017. Three hundred pounds of cloves will be planted 6 inches apart in 3 rows over eleven 180-foot beds. How many cloves is that? 11,880. After we plant the garlic we'll mulch it with straw to protect and insulate the soil over the winter months and smother weeds come spring and summer.

Workshift sign-up instructions may be found here.

Shifts:

Tuesday 11/8 9:15-11:15am & 1-3pm

Wednesday 11/9 10am-12noon & 1-3pm

November 6, 2016
Sign Up Now For Extended CSA Seasons!
By Derek McGeehan

It's time to sign up for our 5th annual Late Fall CSA as well as our inaugural Winter CSA to receive your supply of fresh, local, and organic produce through the dark winter months!

Enrollment in these seasons is limited and will be filled on a first-come first-serve basis.

To participate in these seasons, please Log in to the website and click the green 'Join' buttons on the left hand side of your member page.

2016 Late Fall CSA:

6 weeks of fresh and storage crops from weeks 11/13/16 through 12/18/16
weekly full shares ($180) and biweekly half shares ($100) available
share distribution on Wednesdays 1-8pm (except for Tuesday 11/22/16) and Saturdays 11am-12noon
should include a variety of crops like beets, potatoes, radishes, turnips, sweet potatoes, leeks, garlic, scallions, lettuce, radicchio, cabbage, napa cabbage, arugula, mizuna, mustard greens, kale, collards, chard, spinach, herbs, etc.

2017 Winter CSA:

8 weeks of fresh and storage crops from weeks 1/1/17 through 2/19/17
weekly full shares ($240) and biweekly half shares ($130) available
share distribution on Wednesdays 1-8pm and Saturdays 11am-12noon
should include a variety of crops like beets, potatoes, radishes, turnips, sweet potatoes, leeks, garlic, scallions, lettuce, cabbage, napa cabbage, arugula, mizuna, mustard greens, kale, collards, chard, spinach, herbs, etc.

Found inside our optionally heated greenhouse, this praying mantis is welcoming you to participate in the extended CSA seasons.

October 30, 2016
Workshifts For Week of 10/30
By Derek McGeehan

Wow, so now that we're almost in November there are only a few more farm tasks that we'll need some help with. If you're not planning to work this season, please remit the balance of your share cost soon (shares are discounted when you help us on the farm). Half shares work 4 hours, full shares work 8 hours, over the course of the entire season. To "buy-out" of your work hours at $15/hour, please send a check payable to "Anchor Run CSA" at 2578 2nd Street Pike, Wrightstown, PA 18940. Please don't feel guilty about this option!

As of now no workshifts are scheduled for this week.

Workshift sign-up instructions may be found here.

Thank you!

October 30, 2016
Sign Up for Extended Seasons - Saturday Pick Up Added
By Derek McGeehan

It's time to sign up for our 5th annual Late Fall CSA as well as our inaugural Winter CSA to receive your supply of fresh, local, and organic produce through the dark winter months!

Enrollment in these seasons is limited and will be filled on a first-come first-serve basis. Current Main Season CSA shareholders will be given priority until November 1, 2016, when the general public will be able to enroll. We want to fill these CSA seasons with our current members but need to reach a critical mass for these seasons to run successfully.

To participate in these seasons, please Log in to the website and click the green 'Join' buttons on the left hand side of your member page.

2016 Late Fall CSA:

6 weeks of fresh and storage crops from weeks 11/13/16 through 12/18/16
weekly full shares ($180) and biweekly half shares ($100) available
share distribution on Wednesdays 1-8pm (except for Tuesday 11/22/16) and Saturdays 11am-12noon
should include a variety of crops like beets, potatoes, radishes, turnips, sweet potatoes, leeks, garlic, scallions, lettuce, radicchio, cabbage, napa cabbage, arugula, mizuna, mustard greens, kale, collards, chard, spinach, herbs, etc.

2017 Winter CSA:

8 weeks of fresh and storage crops from weeks 1/1/17 through 2/19/17
weekly full shares ($240) and biweekly half shares ($130) available
share distribution on Wednesdays 1-8pm and Saturdays 11am-12noon
should include a variety of crops like beets, potatoes, radishes, turnips, sweet potatoes, leeks, garlic, scallions, lettuce, cabbage, napa cabbage, arugula, mizuna, mustard greens, kale, collards, chard, spinach, herbs, etc.

An uplifting mix of vegetable crops will nourish us through the cold months!

October 30, 2016
Ledamete's Turkey and Stocking Up Sale!
Ledamete Grass Farm

Thanksgiving is quickly approaching and we're sure to sell out! Reserve your turkey today to be sure we have one for you.

We'll have a "Stock Up" Market in conjunction with our turkey pick up on Nov. 22nd 4-7pm so you can be sure to enjoy our pastured chicken, forest & pasture-raised pork, and 100% grassfed beef all winter long!

Click here for a full inventory listing and to order. Available for purchase now:
Pasture & Forest-Raised Pork
Pastured Poultry
100% Grassfed Beef

Click here to reserve a turkey and click here to place a Stock Up Order.

STOCKING UP ORDER DEADLINE- MIDNIGHT ON NOVEMBER 2ND!

Turkey & Stocking Up Market Date: Tuesday, Nov. 22nd from 4-7pm * Pre-orders ONLY!

Want to see what we are up to day to day on the farm? Follow us on Facebook!
Your Farmers,
The Fix Family
5471 Sell Rd.
Schnecksville, PA 18078
ledametegrassfarm.com
farmers@ledametegrassfarm.com
610-767-4984

October 30, 2016
Greens, Greens and yes, More Greens
By Linda Dansbury

After the many years I have been a member of Anchor Run, I am still learning so much about eating locally and how to best enjoy the harvests.

This week I focused on catching up on my harvests and using greens - which took some time but it was fun making the large pots of soup and filling my freezer with easy meals for dark, cold winter nights.

As I have said many times, greens are interchangeable, so if a recipe calls for kale, but you have chard, that's fine. Add mizuna, endive, escarole to any soup or stew to boost the nutrition, and add color to the pot.

I really love receiving the chicories: endive, escarole, radicchio because they are equally happy in a salad or cooked.

I usually do a mix of greens for salads - in the fall and winter, a mix of endive, escarole, mizuna, leaf lettuce with your favorite vinaigrette is delicious - these heartier, slightly bitter greens are delicious with "add-ins" - they welcome the sweetness of thinly sliced local apples or pears, dried cranberries, pomegranate arils, and nuts such as almonds and pecans. A crumble of feta or blue cheese on these salads is also delicious - with a salad that is this large and loaded with flavor, I often just have this with a simply prepared piece of meat.

Enjoy your greens!

Frosted greens slowly warming up in the morning sunshine.

October 23, 2016
Sign Up For 2016 Late Fall and 2017 Winter CSAs
By Derek McGeehan

It's time to sign up for our 5th annual Late Fall CSA as well as our inaugural Winter CSA to receive your supply of local and organic produce through the dark winter months!

Also, we're currently re-evaluating the best pick up day/time for Fall and Winter seasons, so please let us know if our proposed schedule does not work for you. See below for details!

To participate in these seasons, please Log in to the website and click the green 'Join' buttons on the left hand side of your member page.

We're currently filling up our protective hoop house, high tunnel, and greenhouse with lettuce mix, arugula, kale, spinach, scallions, chard, mizuna, and mustard mix to ensure a steady supply of fresh greens through the winter! Beat the cold and flu season by eating the nutritionally beneficial crops that we grow!

2016 Late Fall CSA:

6 weeks of fresh and storage crops from weeks 11/13/16 through 12/18/16
weekly full shares ($180) and biweekly half shares ($100) available
share distribution on Wednesdays 1-8pm (except for Tuesday 11/22/16)
should include a variety of crops like beets, potatoes, radishes, turnips, sweet potatoes, leeks, garlic, scallions, lettuce, radicchio, cabbage, napa cabbage, arugula, mizuna, mustard greens, kale, collards, chard, spinach, herbs, etc.

2017 Winter CSA:

8 weeks of fresh and storage crops from weeks 1/1/17 through 2/19/17
weekly full shares ($240) and biweekly half shares ($130) available
share distribution on Wednesdays 1-8pm
should include a variety of crops like beets, potatoes, radishes, turnips, sweet potatoes, leeks, garlic, scallions, lettuce, cabbage, napa cabbage, arugula, mizuna, mustard greens, kale, collards, chard, spinach, herbs, etc.

A Bucks County farm scene - courtesy of Mary Liz - with late-fall kale, collards, scallions, arugula, radishes, lettuces, and mustard mix accentuating the mid-fall golden deciduous leaves.

October 23, 2016
The sweets, and other things are here!
By Linda Dansbury

Sweet potatoes are here! Proper storage is important for keeping sweets for any period of time. Sweet potatoes should never be stored in the fridge - the low temps cause cellular changes which effects both cooking and taste of the potatoes. They prefer to be stored at a temp range of 55-60 degrees, which is difficult to maintain. If you have a basement or garage, they are probably the best bet, although when temps really start to drop they will need to be moved inside from the garage. They also like it dark, so if you want to try and store them for any real length of time, wrap them individually in newspaper and then place in a bag or box. I have read that placing an apple in the box/bag keeps the potatoes from sprouting, but I have never tried this myself. Do not try to store the potatoes with bad bruises or open cuts - cook those immediately.

Sweets are delicious roasted - I love to do a mixed roast of the various items we receive this time of year: potatoes, leeks, sweets, celeriac, turnips, winter squash, kohlrabi. They also are delicious boiled and mashed, either alone or in combination with potatoes and celeriac.

Celeriac is a little known and under appreciated veggie, maybe because it looks a little intimidating. It is delicious both raw and cooked. They are able to store for long periods of time in plastic in the fridge. The main thing is to be careful when peeling them (however Derek and Dana don't peel them). Cut a bit off each end and then sit it on the cutting board and with a sharp knife slice/peel down the sides, trying not to take much of the flesh. Then slice or chopped as desired. There are several recipes on this site, including Celeriac Remoulade and Celeriac and Potato/Leek Puree.

Napa cabbage - We have been receiving different cabbages over the past several weeks - have you wondered what the differences are and if they are interchangeable? The "regular" green/red, round cabbage with the smooth leaves is the strongest tasting and takes the longest to cook to get to be tender, if you are going that route vs using in a slaw. The next one is savoy, which is also round, but with pretty, crinkled leaves. It is less strong and cooks a bit faster than green/red cabbage. Napa is the mildest and fastest cooking of the 3 and is the choice for stir fries and other Asian dishes. They all store very well when in plastic in the fridge.

October 16, 2016
Ledamete Grass Farm's Monthly Market October 20, preorder now!
Ledamete Grass Farm

Ledamete Grass Farm will be at Anchor Run Farm for a market day on Thursday, October 20 from 1-5pm*!

*If you can't make that day/time, pre-orders can be left in the freezer for you to pick up on your next share day (you have 2 weeks to pick it up).

Order Your Pastured Meats Today- Deadline Midnight October 19!
100% Grassfed Beef
Pasture & Forest Raised Pork
Pastured Chicken

PRE-ORDERS preferred but day of sales will be welcomed.

To learn more about our farming practices, read below, visit our website, and check us out on Facebook. . To order visit our e-commerce site here.

Ledamete Grass Farm Pasture & Forest-Raised Pork

We raise Tamworth cross heritage breed pigs, as they thrive in the forest and field and are known for their excellent flavor. In addition to forage, our pigs are fed local grain raised with organic methods, organic veggie compost, and grass-fed raw dairy products.

Ledamete Grass Farm Pastured Poultry

Our chickens and turkeys are raised on pasture with constant access to fresh bugs, herbs and grasses. In addition to the forage they find, we provide our birds with grain, grown and milled fresh by a local farmer who utilizes organic methods. The birds' access to fresh air, exercise, sunshine, green grass and bugs creates very delicious and nutritious meat!

Ledamete Grass Farm 100% Grassfed Beef

We raise Rotakawa Devon/Jersey Cross beef as they do very well on 100% grass. This meat is nutrient dense and delicious!

October 16, 2016
Workshifts For Week of 10/16
By Derek McGeehan

Now that we're into October there is about one month left of workshift opportunities for you to satisfy the work component of your CSA share. If you're not planning to work this season, please remit the balance of your share cost soon. Half shares work 4 hours, full shares work 8 hours, over the course of the entire season. To "buy-out" of your work hours at $15/hour, please send a check payable to "Anchor Run CSA" at 2578 2nd Street Pike, Wrightstown, PA 18940. Please don't feel guilty about this option!

Shifts this week:

Tuesday 10/18 9-11am

Wednesday 10/19 10am-12noon

Friday 10/21 10am-12noon

Saturday 10/22 10am-12noon

Sunday 10/23 12noon-2pm (garlic processing in barn)

Workshift sign-up instructions may be found here.

Thank you!

Notoriously slow to germinate and grow, baby carrots are difficult to cultivate because weeds easily outpace them. Here, Hannah is confirming their presence in their respective rows and will cultivate between rows.

October 16, 2016
Sign Up For 2016 Late Fall and 2017 Winter CSAs
By Derek McGeehan

Sign up now on the members' page to secure your spot in our 2016 Late Fall CSA and 2017 Winter CSA!

To run these seasons successfully we need to reach a critical mass of membership. As of now registration is only available to current 2016 Main Season members (i.e. you) and soon we'll open it up to the general public if we don't reach our goals (we want to reach these goals with you included).

We cap these seasons at about 25% of the Main Season membership size so please sign up to reserve your spot today!

Also, we're currently re-evaluating the best pick up day/time for Fall and Winter seasons, so please let us know if our proposed schedule does not work for you. The Late Fall CSA typically mimics one Main Season pick-up-days worth of members, about 100-120 shareholders, so we're okay with keeping a 1-8pm pick up window on Wednesdays. However, January and February being more difficult weather months and the fact that we're using this season experimentally and keeping membership numbers lower, we're probably going to move the Winter CSA pick up to Saturday daytime. Please give us some feedback if you wish!

2016 Late Fall CSA:

6 weeks of fresh and storage crops from weeks 11/13/16 through 12/18/16
vegetables should include greens like arugula, spinach, mizuna, kale, collards, cabbage, napa cabbage, endive, escarole, lettuce, chard, and beet greens; roots like carrots, turnips, beets, radishes, potatoes, sweet potatoes, and kohlrabi; storage crops like onions and garlic; and freshly harvested alliums like chives, leeks, and scallions
cold hardy vegetables grown outside with use of low hoops and row cover
weekly full shares ($180) and biweekly half shares ($100) available
share distribution on Wednesdays 1-8pm (except for Tuesday 11/22/16)

2017 Winter CSA:

8 weeks of fresh and storage crops from weeks 1/1/17 through 2/19/17
vegetables should include greens like arugula, spinach, mizuna, kale, collards, cabbage, napa cabbage, lettuce mix, chard, and beet greens; roots like carrots, turnips, beets, radishes, potatoes, sweet potatoes, and kohlrabi; storage crops like onions and garlic; and freshly harvested alliums like chives, leeks, and scallions
cold hardy vegetables grown inside of hoop house, high tunnel, and greenhouse
weekly full shares ($240) and biweekly half shares ($130) available
share distribution on Wednesdays 1-8pm (this may change to Saturday daytime)

The final pass with the tractor and raised bed maker will make a nice home for winter greens like kale and arugula. Shortly after this shot was taken we moved the high tunnel one position downhill to protect the soon-to-be-sown greens for the winter. It protected the heirloom tomatoes over the summer.

October 9, 2016
Sign Up For 2016 Late Fall and 2017 Winter CSAs
By Derek McGeehan

Sign up now on the members' page to secure your spot in our 2016 Late Fall CSA and 2017 Winter CSA! For additional information please see the bulletin that was e-mailed to you this past week, log into the website and click the green "Join" buttons on the members' page, or look below.

2016 Late Fall CSA:

6 weeks of fresh and storage crops from weeks 11/13/16 through 12/18/16
vegetables should include greens like arugula, spinach, mizuna, kale, collards, cabbage, napa cabbage, endive, escarole, lettuce, chard, and beet greens; roots like carrots, turnips, beets, radishes, potatoes, sweet potatoes, and kohlrabi; storage crops like onions and garlic; and freshly harvested alliums like chives, leeks, and scallions
cold hardy vegetables grown outside with use of low hoops and row cover
weekly full shares ($180) and biweekly half shares ($100) available
share distribution on Wednesdays 1-8pm (except for Tuesday 11/22/16)

2017 Winter CSA:

8 weeks of fresh and storage crops from weeks 1/1/17 through 2/19/17
vegetables should include greens like arugula, spinach, mizuna, kale, collards, cabbage, napa cabbage, lettuce mix, chard, and beet greens; roots like carrots, turnips, beets, radishes, potatoes, sweet potatoes, and kohlrabi; storage crops like onions and garlic; and freshly harvested alliums like chives, leeks, and scallions
cold hardy vegetables grown inside of hoop house, high tunnel, and greenhouse
weekly full shares ($240) and biweekly half shares ($130) available
share distribution on Wednesdays 1-8pm

A site for Late Fall and Winter growing, the lettuce mix, spinach, scallions, and chard will probably end up calling the raised beds uphill home.

October 9, 2016
Fall abundance
By Linda Dansbury

Two things really hit me as I sat to write this morning. Each week, Derek emails me with the expected harvest for the week. He titles the email with what pick up week it is. I was startled by the fact that it is already week 22 - it seems like such a short time ago that it was week 1! The other thing that jumped out at me is the incredible variety of veggies that are available to us at this time of year. We are fortunate to live in a climate that supports the many diverse crops it does and even luckier that we have amazing farmers that care as much a D&D and their farm staff about growing such nourishing food for us!

For ideas on how to use this variety, search this site - I still do and even if I don't select a specific recipe, I get ideas for using the veggies.

A couple notes about cabbage. First, it keeps very well when stored in a plastic bag or container in the fridge meaning that you don't need to use it within the first couple of days of picking up your share.

Cabbage is of course delicious in slaws - my family and friends love my Asian Slaw recipe. Cabbage is also delicious when cooked - check out the site, but I used cabbage in a way that doesn't require a recipe: Chop/slice it as you would for cole slaw. Melt a little butter and olive oil together and when heated, add the cabbage and saute it over med heat until it is tender and slightly browned - keep a fairly close watch, as it can burn easily. Simply salt and pepper to taste and sprinkle with fresh herb(s) such as chives, parsley and/or thyme. When cooked like this it takes on an almost sweet, nutty taste. It goes really well with pork and chicken.

We are back to receiving a lot of greens - embrace it and add them to many of the dishes that you cook - don't worry if the recipe doesn't call for them: soups, stews, chili. Saute a single green or combo with garlic, onion, a hot pepper. Add other things to suit your family's taste. Keep the tops to turnips, beets, radishes to add to all these dishes - I was amazed last night to see that I have really kept up with using my greens, even though for the most part I am only cooking for the 2 of us.

Enjoy the Abundance!

Well now who can resist a colorful photograph featuring a monarch butterfly snacking on New England aster nectar? Thanks to Mary Liz for the photo.

October 2, 2016
Potluck Meal and Celebration - Sat. 10/8 5pm

Join us in celebration of the delightful arrival of autumn with a final potluck of the 2016 season on Saturday October 8th at 5pm. Bring a dish to share to feed around 6 adults plus your own place settings and beverages. We'll eat under the pavilion, enjoy the night sky and a small fire.

October 2, 2016
2016 Late Fall CSA; 2017 Winter CSA

Sign up now on the members' page to secure your spot in our 2016 Late Fall CSA and 2017 Winter CSA! For additional information please see the bulletin that was e-mailed to you this past week, log into the website and click the green "Join" buttons on the members' page, or look below.

2016 Late Fall CSA:

6 weeks of fresh and storage crops from weeks 11/13/16 through 12/18/16
vegetables should include greens like arugula, spinach, mizuna, kale, collards, cabbage, napa cabbage, endive, escarole, lettuce, chard, and beet greens; roots like carrots, turnips, beets, radishes, potatoes, sweet potatoes, and kohlrabi; as well as storage crops like onions, garlic, and butternut; and freshly harvested alliums like chives, leeks, and scallions
cold hardy vegetables grown outside with use of low hoops and row cover
weekly full shares ($180) and biweekly half shares ($100) available
share distribution on Wednesdays 1-8pm (except for Tuesday 11/22/16)

2017 Winter CSA:

8 weeks of fresh and storage crops from weeks 1/1/17 through 2/19/17
vegetables should include greens like arugula, spinach, mizuna, kale, collards, cabbage, napa cabbage, lettuce mix, chard, and beet greens; roots like carrots, turnips, beets, radishes, potatoes, sweet potatoes, and kohlrabi; as well as storage crops like onions, garlic, and butternut; and freshly harvested alliums like chives, leeks, and scallions
cold hardy vegetables grown inside of hoop house, high tunnel, and greenhouse
weekly full shares ($240) and biweekly half shares ($130) available
share distribution on Wednesdays 1-8pm

A variety of fall and winter roots are looking healthy above and below ground. Traditionally we remove their tops for distribution and storage. Left to right: scarlet queen red stem, des vertus marteau, and purple top turnips; alpine daikon, watermelon, bravo daikon, and green meat radishes.

September 25, 2016
Sign Up For 2016 Late Fall and 2017 Winter CSAs
By Derek McGeehan

2016 Late Fall CSA:

6 weeks of fresh and storage crops from weeks 11/13/16 through 12/18/16
vegetables should include greens like arugula, spinach, mizuna, kale, collards, cabbage, napa cabbage, endive, escarole, lettuce, chard, and beet greens; roots like turnips, beets, radishes, potatoes, sweet potatoes, and kohlrabi; as well as storage crops like onions, garlic, and butternut; and freshly harvested alliums like chives, leeks, and scallions
cold hardy vegetables grown outside with use of low hoops and row cover
weekly full shares ($180) and biweekly half shares ($100) available
share distribution on Wednesdays 1-8pm (except for Tuesday 11/22/16)

2017 Winter CSA:

8 weeks of fresh and storage crops from weeks 1/1/17 through 2/19/17
vegetables should include greens like arugula, spinach, mizuna, kale, collards, cabbage, napa cabbage, lettuce mix, chard, and beet greens; roots like turnips, beets, radishes, potatoes, sweet potatoes, and kohlrabi; as well as storage crops like onions, garlic, and butternut; and freshly harvested alliums like chives, leeks, and scallions
cold hardy vegetables grown inside of hoop house, high tunnel, and greenhouse
weekly full shares ($240) and biweekly half shares ($130) available
share distribution on Wednesdays 1-8pm

New England asters are blooming prolifically around the farm this time of year, satisfying many insects' late season nectar needs, such as monarch butterflies before their journey south, as well as this honeybee.

September 25, 2016
A brief look into what's on the farmers' table
By Derek McGeehan

As farmers and eaters, we love to incorporate whole and simple food and meals into our diet because we're busy, like you, and have access to good quality ingredients, like you. We hear from members occasionally about their difficulty in using up a full share of produce on a weekly basis. Here, we would like to expose you to simple and easy ways of using your CSA share as we farmers do. To make a quality healthy meal is very easy; you really only need a few items like produce; meat, fish, poultry, eggs, cheese or some other kind of non-animal protein; sea salt; and a fat like coconut oil, olive oil, butter, or lard. As you become more familiar with cooking and using whole, simple ingredients you'll seldom need to follow recipes anymore. It's an enlightening and enriching endeavor. Eventually you may think most meals can be almost as good as Thanksgiving's main celebratory meal (as I like to think).

A quick and easy, extremely tasty, and incredibly healthy dinner meal:

3 chopped savoy cabbages, 3 chopped bunches of chives, a tablespoon or so of sea salt, and a few tablespoons of coconut oil - roasted in a large pan at 400 degrees for an hour
A couple pounds of potatoes sliced into thin wedges, mixed with sea salt and some Ledamete lard, roasted on a cookie sheet at 400 degrees for an hour, with above dish
3 Ledamete sausages cooked at 400 degrees for 40 minutes, with above dishes

Breakfast, about every day of the week:

Blend some kind of green like kale, some fruit, and mix with homemade kefir (which is made from Birchwood Dairy raw milk). A typical smoothie divided between Dana, Gabe, and me can include about 2 bunches of kale. Besides being an extremely efficient way to use up your greens, a smoothie like this is a meal and medicine in one and creates an overall sense of wellbeing.

September 25, 2016
Greens and Green Tomatoes
By Linda Dansbury

The warm temperatures have the greens in the field growing rapidly and begging to be harvested, so there will be a volume of greens that we haven't seen since the spring harvest. Greens are easy to incorporate into a lot of recipes - add to casseroles, stir fries, lasagna, pasta mixtures, sautes, and of course soups, stews and smoothies. Even many of the "stronger" greens can be made into or bits can be added to salads. Please search this website for a lot of ideas - just put the word "greens" into the search bar. The recipes have been adapted to fit the farm's harvests - that is, many of the recipes will list several greens that can be used whereas if you search the internet most of the recipes specify a green or 2.

As for green tomatoes, you can do a couple of things with them. You can let them ripen - when I was a kid, we used to pick the green tomatoes from the plants right before frost, wrapped each one in newspaper, and then left them alone. Once per week we would unwrap all of them and check to see how they were progressing.

We also have a few recipes on this site - Green Tomato Sauce over Fettuccini, Green Tomato Relish and probably the best known way to use them - Sauteed Shrimp in Remoulade Sauce with Fried Green Tomatoes.

If you have some ideas on how to use your harvest, please email me at lindadansbury@comcast.net

September 18, 2016
Fall crops begin
By Linda Dansbury

Crops are beginning to change - you have seen this by the kale and Swiss chard in the pick up room the past couple of weeks. Salad radishes, salad turnips, and beets will be a part of our shares off and on over the next month. Lettuce also returned.

The obvious thing is to either just eat the radishes and turnips out of hand or slice and put them into salads. They are also delicious when eaten with a very simple dip. I tried this in the spring and look forward to having it again. I have posted it to the site - Radishes with Goat Cheese Dip. It is delicious with all sorts of other veggies too - and healthier than most store purchased dips. Check out this site for delicious cooked salad turnip recipes.

Summer veggies allow us to make robust and delicious salads. Slice sweet peppers, scallions, radishes and carrots, chop tomatoes and mix a simple vinaigrette. The salad is crunchy, nutritious and delicious and it has enough flavor that to make it a meal, you can add canned tuna or other flaky fish, leftover cooked chicken and even thinly slice steak and top the salad with it for a lean and tasty dinner.

September 18, 2016
Fermentation Workshop 9/25 1-3pm
Gia Yaccarino

Fermentation Member Share Workshop Sunday, September 25, 2016 1 – 3 PM

Please join us on Sunday, September 25, 2016 for our Fermenting Workshop. Information regarding fermenting resources, websites and books will be discussed. We invite all members from the fermenting pros to the novices to join us for discussion and education on fermenting basics. This year’s fermenting workshop is meant to be focused on the members - sharing their experiences – triumphs and failures, discussing their concerns about the fermenting process and answering questions. Please join us for what promises to be a very engaging workshop!

Additionally, Gia will share some fun fermenting information she just learned while attending the 2016 Farm Aid festival!

September 18, 2016
Sign Up For 2016 Late Fall and 2017 Winter CSAs
By Derek McGeehan

2016 Late Fall CSA:

6 weeks of fresh and storage crops from weeks 11/13/16 through 12/18/16
weekly full shares ($180) and biweekly half shares ($100) available
share distribution on Wednesdays 1-8pm (except for Tuesday 11/22/16)

2017 Winter CSA:

8 weeks of fresh and storage crops from weeks 1/1/17 through 2/19/17
weekly full shares ($240) and biweekly half shares ($130) available
share distribution on Wednesdays 1-8pm

In the foreground are blooming aster and goldenrod, part of our 2-acre pollinator habitat. In the background are a couple acres of flowering buckwheat, hopefully providing good nectar for good insects.

September 18, 2016
Workshifts Week of 9/18
By Derek McGeehan

Now that we're into the middle of September there is about one month left of workshift opportunities for you to satisfy the work component of your CSA share. If you're not planning to work this season, please remit the balance of your share cost soon. Half shares work 4 hours, full shares work 8 hours, over the course of the entire season. To "buy-out" of your work hours at $15/hour, please send a check payable to "Anchor Run CSA" at 2578 2nd Street Pike, Wrightstown, PA 18940. Please don't feel guilty about this option!

Shifts this week:

Tuesday 8-10am, 10am-12noon

Wednesday 8-10am, 10am-12noon, 6-8pm (garlic processing in barn)

Friday 8-10am, 10am-12noon

Saturday 10am-12noon

Workshift sign-up instructions may be found here.

Thank you!

September 11, 2016
Fermentation Workshop 9/25 1-3pm
Gia Yaccarino

Fermentation Member Share Workshop Sunday, September 25, 2016 1 – 3 PM

Here, drip tape is saving the lives of our newly transplanted chard and spinach on a 95 degree September day. Because of our new drip tape winder, we're able to reuse most of the drip tape for more than one season.

September 11, 2016
Maple Syrup and Honey For Sale!
Susan Klikus

Augusta Acres Farm, Susan and Todd Klikus, will be returning to Anchor Run Farm this Thursday September 15th from 1-6 pm to offer for sale their Pure Maple Syrup and their Pure, Local, Raw Honey.

Augusta Acre's maple syrup is produced from sap collected strictly on their farm and boiled down in small batches on their wood fired arch. It is Pure, Dark, Robust syrup.

Their Honey is all extracted from their farm's apiaries. It is an "All Season" honey which features a dark, very sweet flavor. It is Pure, Local and Raw.

Both maple syrup and honey will be available in pint and quart glass jars. Prices this year will be the same for both "Sweets":
Maple syrup: Pint $18 Quart $24
Honey: Pint (20 oz.) $18 Quart (40 oz.) $24

Recap reusable jar lids will also be available for $6.00.

They will be at Anchor Run from 1:00 - 6:00 PM on Thursday September 15th for tasting and pick up. Susan and Todd accept cash and personal checks made out to Augusta Acres.

Any questions and to pre-order please email Susan at susanklikus@gmail.com

Augusta Acres is a small sustainable farm located near the Delaware River in upstate PA. They practice organic methods, are members of Pennsylvania Association for Sustainable Agriculture, Pennsylvania Maple Producers Assoc., and The NE PA Beekeepers.

September 11, 2016
Workshifts Week of 9/11
By Derek McGeehan

Shifts this week:

Tuesday 8-10am, 10am-12noon

Wednesday 8-10am, 10am-12noon

Friday 8-10am, 10am-12noon

Saturday 10am-12noon

Workshift sign-up instructions may be found here.

Thank you!

September 4, 2016
Veggie Salads
By Linda Dansbury

Due to extreme heat and dry weather, there is a break in lettuce that can be harvested, so if you are a family that loves salads, you may be wondering what to do. Through the year, we eat salads almost every night, but in the summer, I find that the lettuce often gets pushed to the back of the fridge in favor of making vegetable salads. Cucumbers are of course the first, but as I mentioned last week, kale makes delicious salads - such as Kale Caesar Salad. So do carrots and tomatoes - tomatoes are one of, if not my favorite, because the "juice" (read dressing mixed with the tomato juices) at the bottom of the bowl is about the most delicious thing when sopped up with a good loaf of bread. In my family, we peeled the tomatoes, but admittedly when I am in a hurry I just cut them up into slightly larger than bite sized pieces. Add chopped sweet pepper and sliced scallions or onion. Then make a dressing with red wine vinegar, olive oil, a bit of dried oregano, salt, pepper and chopped basil or parsley. Mix up and enjoy. By the way, you can use a drop of balsamic vinegar if you want, but I prefer the lighter red wine vinegar to let the flavors of these delicious tomatoes come through.

I realize that most if not all of your carrots are being eaten out of hand as snacks, but there are 3 delicious salads on this site: Spicy Carrot Salad, Edamame and Carrot Salad with Rice Vinegar, and Lemony Carrot Salad with Dill. Try one or all as a nice change for your dinner table!

September 4, 2016
Workshifts Week of 9/4
By Derek McGeehan

Half of your committed work hours should be completed soon! Over the course of the season full shares work 8 hours; half shares work 4 hours. If you're unable to contribute the physical portion of your share, you must contribute to the farm financially at the rate of $15/hour. This fills out the balance of your share cost.

Monday Labor Day 9/5 10am-12noon

Tuesday 9/6 8-10am; 10am-12noon

Wednesday 9/7 8-10am; 10am-12noon

Friday 9/9 8-10am; 10am-12noon

Workshift sign-up instructions may be found here.

Thank you!

Morning dew on buckwheat that is ready to flower and attract pollinators.

September 4, 2016
Fermentation Workshop 9/25 1-3pm
Gia Yaccarino

Fermentation Member Share Workshop Sunday, September 25, 2016 1 – 3 PM

Another toad in the newsletter!

September 4, 2016
Maple Syrup and Honey For Sale!
Susan Klikus

Augusta Acres Farm, Susan and Todd Klikus, will be returning to Anchor Run Farm on Thursday September 15th to offer for sale their Pure Maple Syrup and their Pure, Local, Raw Honey.

Augusta Acre's maple syrup is produced from sap collected strictly on their farm and boiled down in small batches on their wood fired arch. It is Pure, Dark, Robust syrup.

Their Honey is all extracted from their farm's apiaries. It is an "All Season" honey which features a dark, very sweet flavor. It is Pure, Local and Raw.

They will be at Anchor Run from 1:00 - 6:00 PM on Thursday September 15th for tasting and pick up. Susan and Todd accept cash and personal checks made out to Augusta Acres.

Any questions and to pre-order please email Susan at susanklikus@gmail.com

August 28, 2016
U Pick Winding Down, Fall Greens Returning
By Linda Dansbury

Even though it still feels like summer, the fields are starting to say fall. This week the weather will become more fall-like and the cooler night temps along with shorter days will slow down the summer crops. Please make sure you work U-pick into your schedule, because there are only a couple of weeks left to pick before the crops are finished for 2016.

Kale will make it's first appearance in a while and barring a major insect or weather event, we should see it nearly every week going forward. Since it is still quite warm, consider making Kale Caesar Salad. I find massaging the leaves into velvet, as the recipe describes to be quite relaxing. Another great way to use kale for a 1 dish meal in which we currently have all the ingredients is to remove mid ribs and roughly chop the kale; cut up potatoes into thick slices or chunks, slice onions. Put all in a large bowl and drizzle with olive oil, and salt and pepper to taste. Mix well. Place in a baking dish and top with chicken thighs and/or drumsticks that have been oiled, and salt and peppered. Cover with foil and place in a 375 degree oven for about 20 min. Remove foil and continue cooking until potatoes are tender and chicken is cooked through and slightly browned - about 15 minutes. Enjoy with a side salad of tomatoes or lettuces.

The first picking of fall kale commenced early Sunday morning. Below a few acres of woods, this field was drowned in July by the 12 inches of rain but now, after setting up and running irrigation during an extremely dry August, crops are thankfully thriving.

August 28, 2016
Workshifts week of 8/28
By Derek McGeehan

Tuesday 8/30 8-10am; 10am-12noon

Wednesday 8/31 8-10am; 10am-12noon; 6-8pm

Friday 9/2 8-10am; 10am-12noon

Saturday 9/3 8-10am

Monday Labor Day 10am-12noon

Workshift sign-up instructions may be found here.

Thank you!

August 21, 2016
Workshifts week of 8/21
By Derek McGeehan

Tuesday 8/23 8-10am; 10am-12noon

Wednesday 8/24 8-10am; 10am-12noon; 6-8pm

Friday 8/26 8-10am; 10am-12noon

Saturday 8/27 8-10am

Workshift sign-up instructions may be found here.

Thank you!

If you attend an evening workshift there is a good chance you'll enjoy a beautiful sky and sunset. Photo credit farmer Mary Liz.

August 21, 2016
Ledamete Grass Farm's Monthly Market August 25th, preorder now!

Ledamete Grass Farm will be at Anchor Run Farm for a market day on Thursday, August 25 from 1-5pm*!

*If you can't make that day/time, pre-orders can be left in the freezer for you to pick up on your next share day.
Order Your Pastured Meats Today- Deadline Midnight August 22nd!

100% Grassfed Beef
Pasture & Forest Raised Pork
Pastured Chicken
PRE-ORDERS preferred but day of sales will be welcomed.

To learn more about our farming practices, read below, visit our website, and check us out on Facebook. . To order visit our e-commerce site here. Ledamete Grass Farm Pasture & Forest-Raised Pork
We raise Tamworth cross heritage breed pigs, as they thrive in the forest and field and are known for their excellent flavor. In addition to forage, our pigs are fed local grain raised with organic methods, organic veggie compost, and grass-fed raw dairy products.
Ledamete Grass Farm Pastured Poultry
Our chickens and turkeys are raised on pasture with constant access to fresh bugs, herbs and grasses. In addition to the forage they find, we provide our birds with grain, grown and milled fresh by a local farmer who utilizes organic methods. The birds' access to fresh air, exercise, sunshine, green grass and bugs creates very delicious and nutritious meat!
Ledamete Grass Farm 100% Grassfed Beef
We raise Rotakawa Devon/Jersey Cross beef as they do very well on 100% grass. This meat is nutrient dense and delicious!

August 21, 2016
Summer crops
By Linda Dansbury

This week we will have cured garlic in the pick up room, which means the covering around each clove has "hardened off" enough that they protect the bulbs, ie., you no longer need to refrigerate what is picked up. They still need to be stored in a reasonably cool, dry place or they will rot/dry out/sprout sooner rather than later.

For newer members, what do you do with the edamame? Well, it makes a delicious Hummus. Also, they freeze really well. I typically freeze half to 2/3 of my harvest of edamame. I shell many of them prior to freezing to save time later in the year when I dig them out of the freezer, but if I don't have time, I freeze them shell and all. One thing you may not know is that edamame can be used in place of lima beans in recipes, which is how most of mine get used up - added to soups, stews, used in succotash - they are wonderful! and so good for you.

To us, one sign of a healthy nontoxic environment is the presence of amphibians so we get fairly excited whenever we discover one. Fortunately on the farm we do see toads, frogs, and salamanders frequently and we hope this means it is a healthy and safe place, and remains that way.

August 14, 2016
Workshifts for week 8/14
By Derek McGeehan

Half of your committed work hours should be completed soon! Over the course of the season full shares work 8 hours; half shares work 4 hours. If you're unable to contribute the physical portion of your share, you may contribute to the farm financially at the rate of $15/hour. This fills out the balance of your share cost.

Tuesday 8/16 8-10am; 10am-12noon

Wednesday 8/17 8-10am; 10am-12noon; 6-8pm

Friday 8/19 8-10am; 10am-12noon

Saturday 8/20 8-10am

Workshift sign-up instructions may be found here.

Thank you!

On an extremely and almost intolerably hot Friday afternoon, Hannah and Mary Liz made an attempt to seed fall crops in the shade of a beach umbrella. Seeding is a good job in hot weather. Photo credit Mary Liz Watson.

August 14, 2016
Okra and Hot Peppers
By Linda Dansbury

This will be the first week for hot peppers and I think most people know at least something about them. In order to determine how many to use in a recipe, prior to chopping them up and adding to a recipe, slice the pepper(s) and then touch the cut edge with your finger and taste it - be prepared for the heat to come on - but, some types have just a mild heat and taste is more fruity than hot. Like sweet peppers, they store well in plastic in the fridge. They also freeze fine. Just put them in a plastic bag or container whole and place in freezer.

Okra is an item we have only seen a few times so far this year. Okra is probably best known in this country as the essential ingredient in Gumbo, and in fact, one early name for Okra was gumbo. Okra does not keep well, so use it within a week. It does well being quickly blanched and frozen or cook it and enjoy or freeze. There are several seasonal recipes on this site, including Roasted potato and okra salad, Easy Indian-style okra stew, Okra and green beans and Louisiana shrimp gumbo - the later is a much lighter version of the better known gumbo recipes that begin with a dark rue. The bolded recipes above can be clicked on to get right to the recipes.

The intriguingly beautiful and reproductively important okra blossom on 5 foot tall and growing plants will eventually produce the edible portion of the plant, an elongated green fruit with numerous seeds.

August 7, 2016
Workshifts Week of 8/7
By Derek McGeehan

Half of your committed work hours should be completed soon! Over the course of the season full shares work 8 hours; half shares work 4 hours. If you're unable to contribute the physical portion of your share, you may contribute to the farm financially at the rate of $15/hour. This fills out the balance of your share cost.

Tuesday 8/9 8-10am; 10am-12noon
Wednesday 8/10 8-10am; 10am-12noon; 6-8pm
Friday 8/12 8-10am; 10am-12noon
Saturday 8/13 8-10am

Workshift sign-up instructions may be found here.

Thank you!

This smiling crew helped retrieve the first round of winter squash from the field. Spaghetti squash will be followed by kabocha, delicata, sweet dumpling, and several varieties of butternut.

August 7, 2016
New this week - Fresh onions. Spaghetti squash and Edamame!!
By Linda Dansbury

Wow, it is hard to believe we are already into August - the veggie assortment tells us how late it already is in the season. Three new items arrive this week - all things that I really enjoy!

Fresh Onions - not a lot I have to say about these - they are to be used as you would "cured" onions in any recipe. The only difference is these need to be stored in the refrigerator.

Spaghetti Squash - is called this because of the way the flesh separates into spaghetti-like strands when cooked. Spaghetti squash is the first of the hard shelled or winter squashes we receive and although they do store well, these will not keep as long as some of the others that will come later in the season. Store them in a cool part of your house, but not too humid - I say this because some basements are great temperature wise, but might be too humid this time of year for good storage conditions. To cook them, I have tried several suggested methods over the years and have decided that the easiest, most reliable method is to preheat over to about 375 degrees. Cut the squash lengthwise in half and scoop out the seeds. Place the squash cut side down in a deep baking dish and put enough water in the dish to cover the bottom. Bake for 25-35 minutes, or until a knife goes easily through - time is dependent on size of the squash. Remove from oven and when cool enough to handle take a fork and scrape the strands out of the shells. We have several delicious recipes on this site so please use the search feature. This time of year I would say my favorite way is to prepare the Uncooked Tomato Sauce recipe and top the hot strands of the spaghetti squash with the sauce, adding whatever cheese component you like - simple and delicious!!

Edamame - is one of the treats most anticipated by long time members. Take the time to do your U Pick - I try to plan my weekends to do U-Pick when the weather is at the best it can be - sometimes heat, humidity and T-storms make it a bit of a challenge, but you definitely don't want to miss out. The most mature pods are typically at the bottom of the plants. Pick those that have well formed beans showing through the outer shell. Store in a plastic bag until ready to prepare - I have to say that my first picking each year gets eaten up immediately, and then later pickings I get to prepare and freeze for use all winter long. Bring a large pot of water to a boil and add A LOT of salt - about 2 Tablespoons per 3 quarts of water. Add beans and be careful they don't boil over - that is the reason for mentioning a large pot - start checking for tenderness at about 9 minutes - sometimes they are ready at that point but can take up to 15 minutes. Drain and salt again - suck the pods and the beans will come right out - Yum!! I will highlight recipes in future weeks but you can search the site for delicious ways to use your edamame.

Boiled in water with a tablespoon or two of salt for 10-15 minutes renders edamame into quite a delectable snack. With a gentle squeeze the beans slide right out of their pods.

July 31, 2016
Husk Cherries New this Week
By Linda Dansbury

We are well into the summer season and from a harvest standpoint, that means that the crops will stay pretty much the same for the next few weeks with a new or different item here and there. This week we have husk cherries, which are also known as ground cherries and cape gooseberries. They are in the same botanical genus as tomatillos, and look like minature versions of them. They have significant amounts of beta carotene, protein, calcium, fiber, vitamin C and iron. One of their names, ground cherries, is due to how they are best harvested: when they are really ripe, they fall off the plant and so all you do is pick them off of the ground. In most years, they can sit on the ground with just their protective husk for a long time waiting for one of us to pick them up - with all of this year's rain, I am not sure how long they will keep. To store them, you can just leave them in their husks and sit on the counter or table - they will keep for weeks at room temperature. Early settlers and Native Americans used these as a major portion of their diet through the winter because it is a very nutritional item that doesn't require any preservation.

The taste is somewhat tropical - I have read this description of their taste: a cherry tomato injected with mango and pineapple juice. We have a couple of recipes on this site - Ground Cherry Pie and Ground Cherry Jam. Other ways to enjoy them include using them in salsa, adding to salads with a bit of goat cheese, layer with tomatoes and basil for an easy appetizer, or in meat or fish dishes as a replacement for other recommended fruits.

When husk cherries are ripe they drop from the branches to the ground, hence the alternate name ground cherries. As Gabe demonstrates, picking these is an enjoyable and adventurous task for kids.

July 31, 2016
U-Pick Note
By Linda Dansbury

I am sure we all feel the same sadness and disappointment when walking through the U-pick tomatoes - a very high percentage are split and rotting due to the extreme weather we have been having. This has happened in past years as well, and I have seen that people then seem to stop going into the cherry tomato beds thinking they are finished for the season. But, they aren't. More little tomatoes will ripen beautifully once the weather dries out again. Later this week is supposed to be beautiful so in another week or 2 there will be a new batch of little delicious tomatoes ready for you to enjoy.

Bouncing from one weather extreme to another is extremely challenging for the farm but at least makes for a nice photo once in a while. Gabe ponders the heavens in the earth.

July 24, 2016
Sweet Corn and Tomatillos!
By Linda Dansbury

For the first time ever we will be receiving sweet corn as part of our share! Everyone knows how they like to cook their corn - for us, we most often boil a pot of water, add the corn, and then turn the water off. We eat our main course and then eat the corn. We eat it completely plain - no butter, not even salt! Farmers D&D eat theirs raw, uncooked, and plain. They think the flavor needs no embellishing.

A very important thing to remember is that corn loses it's sweetness quickly, especially at warm temperatures - some of the newer varieties stay sweet longer, but you need to put your share in plastic and get into your refrigerator ASAP - or better yet, eat it for dinner the evening of your pick up.

Tomatillos are an unusual veggie that may not be very well known to new members. They look like an un-ripe tomato that has a papery skin around it. To harvest them, as with many other veggies, look low on the plant. The veggie is ready when the papery husk is split and is getting loose around the veggie. In the stores, tomatillos are typically green because they are not at optimum ripeness. Look for fruit that is turning yellow - I have often found the best ones to be laying on the ground, especially as it gets later in the season.

Storing tomatillos is simple - plastic bags in the fridge - they keep for a couple of weeks so I often save 2 weeks worth and then "process" them. They also can be frozen whole after removing the papery skin.

To eat tomatillos, they can be diced up and added to salads - they have a mild flavor, reminiscent of citrus. I don't particularly love them this way so I cook and then use them. I sometimes grill them, or I halve them and roast them in the oven and then proceed with recipes for Salsa Verde, or a sauce to use with chicken and/or fish. I find myself making batches and freezing for use later in the year. My go-to recipe is the tomatillo sauce from the Chicken Stew with Tomatillo Sauce. The tomatillo sauce is great as used in the recipe but it also makes a great salsa for chips. I just searched this site and there are truly nice recipes that I had forgotten about so now I am very excited to pick tomatillos!!

Certified organic and non-gmo seed and not-quite-yet-certified-but-organic-otherwise growing practices produced a beautiful ear of sweet corn. Who would have thought it was possible?

July 24, 2016
Workshifts This Week of 7/24

Half of your committed work hours should be completed by the end of July! Over the course of the season full shares work 8 hours; half shares work 4 hours. If you're unable to contribute the physical portion of your share, you may contribute to the farm financially at the rate of $15/hour. This fills out the balance of your share cost.

This week we'll transplant kale, lettuce, and beets; pull weeds; cultivate; and possible harvest onions and/or watermelon. Beat the heat by coming in the morning!

Tuesday 7/26 8-10am; 10am-12noon

Wednesday 7/27 8-10am; 10am-12noon; 6-8pm

Friday 7/29 8-10am; 10am-12noon

Saturday 7/30 8-10am

A close up of an echinacea bloom, also known as purple coneflower, in the 2-acre pollinator habitat.

July 17, 2016
Workshifts This Week

This week we'll harvest carrots, pull weeds, and probably cultivate. Beat the heat by coming in the morning!

Tuesday 7/19 8-10am; 10am-12noon

Wednesday 7/20 8-10am; 10am-12noon; 6-8pm

Friday 7/22 8-10am; 10am-12noon

Saturday 7/23 8-10am

Baby flycatchers nestle on a beam in the Walnut Barn. A parent or two made a beautiful nest, including some orange straw bale twine.

July 17, 2016
Member Share Workshop July 23rd 1-3pm

Hosted by longtime CSA and Core Group member Gia

At the request of members, we are hosting the first follow-up to the Now What?! Workshop. All members are invited to share their successes and/or discuss what issues they are experiencing in handling their CSA Share. We might not have all the answers, but we will sure try!

July 17, 2016
The heat is on!
By Linda Dansbury

Yes, it is very hot outside right now, but my reference to it has more to do with the amount of veggies we receive this time of the year - we are close to the peak right now both for those items that are picked up at the barn and u-pick. The veggie list at this time of year doesn't change much, but the quantity is huge! So, I start working on making recipes that we can eat some and freeze some, or salads from veggies that will keep for a few days. Right now I have most of the eggplants from 2 weeks of harvest so I am planning to make some baba ganoush and try an eggplant salad - if it is as yummy as it sounds, I will share it next week.

With all the snap beans, I will make a large green bean salad, which is actually best starting on the second day. It will keep for over a week and I can have it for lunches or as a dinner side dish. I make a simple red wine vinaigrette for the salad - my "add-ins" can be some or all of the following: scallions, basil/parsley, chopped peppers, sliced celery, chick peas, feta cheese.

Speaking of snap beans, we have a couple of simple methods to get them ready for freezing. Last year at our "Now What" Seminar, a member said she had read that you don't need to blanch green beans before freezing, which has been the standard practice for many years. To do this, clean and dry them, then place on a cookie sheet and place in freezer. When frozen, place in good quality plastic bags or containers, and freeze. I have never tried this method myself, so someone who has done it and then eaten the beans later in the year, please let me know how well it works at lindadansbury@comcast.net

I also make slaw with my cabbages - again, large amounts so I can have it for a few days. To boost flavor and nutrition, in addition to using cabbage in my slaws, I slice Swiss chard or other greens thinly and add it to the mix.

July 10, 2016
From Asparagus to Zucchini Cookbooks Are Here!

For several years prior to her departure from our earthly plane, Jeannine Vannais worked hard to transform the Anchor Run herb garden into the lovely paradise that it is today. In her honor and memory we are planning to build a pergola and arbor within the herb garden for vining plants to provide shade atop a comfortable space with benches. To raise money for the materials and installation of the pergola we're having a cookbook sale. "From Asparagus to Zucchini: A Guide to Cooking Farm-Fresh Seasonal Produce" will be available to purchase for $20 from the pick up room. From each purchase, $7 will go to the cost of the pergola. For more information on the book, please follow this link. Books should be available within the next week or so; look for them in the pick up room.

July 10, 2016
Fresh Garlic is here!!
By Linda Dansbury

Fresh garlic is wonderful! The reason it is called fresh garlic is because it has just been harvested so the outer protective layers have not "hardened off" by weeks of hanging in a dry area. Use the fresh garlic exactly the way you use hardened off garlic (unlike the scapes, which do not tolerate long cooking). But...it must be refrigerated or it will spoil.

A note on cabbage - it will keep for a long time stored in plastic in the fridge but if you want to make a delicious summery slaw now, add some thinly sliced chard, scallions, garlic scapes, carrots (if you have any left) and your favorite vinaigrette.

July 10, 2016
U-Pick request
By Linda Dansbury

U-pick is a large portion of your CSA share, so please be sure to make time each of your pick up weeks to pick your allotment of crops. The farm is open 8am-8pm Monday through Sunday of your pick up week. A couple of comments/requests on things I have observed that need to be remembered in consideration of all of the farm members:

I noticed that several of the parsley plants in the herb garden have had all of the leaves taken off, making the plants so stripped they died. If there isn't much parsley (or other herb), please just take a couple of leaves. It will only take a short time for more to grow. Also, very shortly there will be an adequate amount in the main u-pick field.

Use the containers in the barn to accurately measure what to pick, then dump them into a plastic bag or other container. I noticed someone doing U-pick right into plastic bags, which will in all likelihood result in picking too much, because a half pint of raspberries looks like such a tiny amount in a large plastic bag.

July 3, 2016
Cabbage and fennel
By Linda Dansbury

Cabbage is one of the new items this week. Given that it is summer and cookout time, cole slaw is the obvious choice. Each family seems to have their favorite recipe - years ago, when searching for recipes for Anchor Run, I found one that has become a favorite for our family and friends - Asian Cole Slaw. Shred some of the carrots and slice some celery thinly and add to the mix. Yum! Since we are having a party today, I wish I already had my cabbage pick up. Cabbage keeps for a very long time in the fridge when stored in a plastic bag or container. But...the taste will get stronger the longer it is stored, so for the best flavor, use it up within 2 weeks.

Fennel is another new item for this week and you may not be very familiar with it. It also stores well in plastic in the fridge, although the fronds are pretty perishable. Fennel has a licorice/anise flavor, especially when eaten raw - it seems people either love that taste or not. I happen to prefer fennel cooked, which tames the strong flavor - to me it becomes delicious! There are a lot of fennel recipes on this site - both raw and cooked. Fennel mixes well with many of the other veggies we are receiving now. Try doing something like this: grill or roast fennel and zucchini slices that have been tossed in olive oil, salt and pepper. When tender, make into a pasta salad, adding sliced scallions, garlic scapes and a lot of basil leaves. Toss with olive oil and a bit of your favorite vinegar or lemon juice. Yum! To make it heartier, add a can of white beans to the mix - white beans, lentils and fennel were made for each other!

June 26, 2016
New veggies info
By Linda Dansbury

The past couple of weeks have shown us some new veggies that you may not be very familiar with so here is a bit of info for scallions, dandelion greens and radicchio.

Scallions - everyone knows this delicious member of the allium family, which also includes onions and leeks. Store them in a plastic bag in the fridge, where they will keep for about a week. As I described a few weeks ago with the garlic scapes, scallions should not be cooked for long periods of time, because their delicate onion flavor will be lost. You may only know them to be used as a garnish or stir fried, but they are also delicious grilled - brush with olive oil prior to grilling and watch closely, turning every couple of minutes so they just get lightly charred. When making a saute like the one in this week's Member Ideas section, I would also add a scallion or 2 near the end of cooking to add the onion taste component to the dish.

Italian dandelion greens - this may be one of the most misunderstood greens we have at the farm. Dandelion is definitely bitter, but can be tamed and enjoyed by using it in some of the following ways: try the Garlic Braised Dandelion Greens with White Bean Puree that is on this site - beans have a great way of taming the bitterness of things like dandelion and broccoli raab. This recipe can be used with pretty much any cooking green we receive so even if you don't pick up the dandelion, you should try this dish - it is delicious. Another good recipe is the Dandelion Salad with Warm Hazelnut Vinaigrette. The nuts and oil also calm down the bitterness of these greens. Of course, dandelion greens can also be made into Dandelion and Pumpkin Seed Pesto - I found an interesting sounding one I will try - it uses green pumpkin seeds instead of nuts - the author says the toasty taste balances out the bitter greens and uses the pesto over pasta, as a sandwich spread or dip.

Radicchio - you probably see this in the grocery stores, and on some restaurant plates, but maybe you have never prepared it yourself? Again, it does have some bitterness. The simplest way to use it for me is to use a leaf or 2 in a mixed green salad - I then cut them into slivers and it adds a nice bite when combined with other more mild greens. I also love to grill it - cut the heads in half or quarters, depending on size, brush with olive oil and as I described with scallions, watch closely - you just want a light char. Remove from the grill, plate and drizzle with a bit more olive oil and balsamic vinegar, salt and pepper to taste - if you want, grate some parmesan cheese over and add a few toasted nuts of your choice. Or slice the grilled radicchio up and mix in with cooked pasta, adding the same things described as when served alone.

June 19, 2016
An Abundance of Peas!
By Linda Dansbury

I hope everyone got out to the field to do the U-Pick this week - the peas are at the perfect stage and there are so many that even this quantity goes quickly.

You may be wondering what to do with them all now that you have them. They are so sweet they can be eaten raw as a snack, either alone or dipped in your favorite dip or hummus or the Garlic Scape and White Bean Dip. Or, try the Orzo with Sugar Snaps and Dill - this one uses peas, scallions and dill, and I am always happy when a recipe incorporates multiple farm offerings. This site has several recipes for peas - both salads as well as hot dishes.

Both the sugar snaps and snow peas should be cooked for only 2 minutes so they keep their crunch. They can be steamed, boiled or stir fried - all methods work well, although I prefer steaming and stir frying over boiling.

Peas can be frozen with or without blanching them. Blanch for 1 minute and then plunge in an ice water bath to stop the cooking. Drain, and then lay them out on towels to dry. Place on cookie sheets and place in freezer. Once frozen, place them in freezer bags or plastic container - don't forget to label and date them. If you skip blanching, remove the stem and string prior to freezing.

June 12, 2016
New Crops
By Linda Dansbury

Last week brought us a new item that is a farm treasure - garlic scapes which is the flower stalk and bud from the garlic plant. If left on the plant, it will take most of the energy from the plant so the bulbs won't form. By harvesting the scapes, we essentially have an extra crop. Scapes keep in the fridge for at least when stored in a plastic bag. They can be chopped up and frozen, or made into Garlic Scape Pesto or Garlic Scape and White Bean Dip and eaten immediately or frozen. It is best eaten uncooked, but if you want to cook it, add it at the end of the cooking process because long term cooking diminishes the flavor of an already mild garlic flavor.

This week brings us the first of the summer squash. Anchor Run grows a lot of varieties of summer squash - they come in many different shapes, colors and sizes. If you only choose those you are familiar with, you are missing out. They are all interchangeable in recipes, but with simple preparation, such as grilling (my favorite), you can pick up subtle differences in flavor. With Father's Day coming up next Sunday, many of us will be grilling. Depending on the shape and size of the squash, cut it in a way that will give you slices that are about a half to 3/4 of an inch thick. Brush with olive oil and season with salt and pepper. Grill, and watch carefully so they don't burn. Turn a few times so each side cooks equally. This delicious veggie goes well with anything, from a part of an appetizer platter to a veggie side dish with a grilled protein. We also have many recipes on this site. Enjoy the harvest!!

June 12, 2016
Top of the carrots to ya!
By Linda Dansbury

My guess is most of you throw the carrot tops into your compost pile, or leave them at the farm for the same thing. Maybe you use them as one of the items to make vegetable stock, which is a really good use for them. But, you should make Carrot Top Pesto out of the tops you will be receiving over the next couple of weeks - it is delicious and nutritious. As with the turnips and beets, remove the greens from the carrots as soon as you get them home and store in the fridge in separate bags. To use the greens remove the thick, tough stems and put into veggie stock or compost pile - the thin fronds can be made into salads or made into Carrot Top Pesto. The carrot top pesto can be used like any other pesto - on pasta, added to chicken or tuna salad, as a topping for fish or meat, drizzled onto hard boiled eggs - the list goes on. Also, keep an open mind in making the pesto itself - use the recipe as a baseline, the nuts, cheese type, herbs and citrus can all be changed to what you like and have on hand. I have added the recipe for this week.

June 12, 2016
Now What?! Workshop Recap

By Gia

The Now What?! Workshop was attended by about 20 members! It was a great exchange of ideas and information. Judith, another Core Group member, was also present and helped to field questions (Thanks Judith!). We spoke about how to keep the produce fresh (Greens Bags, Rubbermaid FreshWorks and Produce Saver containers), separating the greens from the bulbs and storing them separately. We talked about different tools which make the veggie prep work easier. We feasted on a variety of Pistou (I usually make my Pesto without the nuts) – Garlic Scape Pistou, Kale Pistou Lite and Mizuna Pistou were all tried. Members also tasted ARF Week 3/4 Quiche (see the recipe below).

This year we spent some time talking about using a solar oven to cook. My (flat) Mango Banana Bread- baked on Friday in my solar oven – was enjoyed.

Food Dehydrators were also discussed, and Zucchini Chips (from last year’s bounty) were shared. Tomatoes and Zucchini were the stars of this discussion.

The Now What?! Workshop was so successful that I was asked if we would do something on a more regular basis! We will be planning workshops with more of a Member Idea Exchange theme. We will also be having a Member Share Fermenting Workshop. Stay tuned for more info on both of these! This workshop was the perfect example of the C in CSA – Community. Thank you to everyone who attended!

ARF Week 3/4 Quiche

Beet Greens, Kohlrabi Greens

• Chopped

• Steamed (about 5 to 15 minutes)

• Squeeze out liquid when cool

Mizuna – about 1 bunch

• Chopped,

• Sautéed

Kohlrabi Bulbs - about 3 medium bulbs

• Shredded or pureed

• Mix with 1 tsp salt

• Squeeze out moisture

Dehydrated tomatoes – 1 to 2 handfuls

Cilantro – ½ to 1 handful chopped

½ to 1 cup Shredded Mexican blend cheese

2/3 to 1 cup whole wheat flour

8 to 10 eggs

2/3 to 1 cup milk

1. Combine ingredients.

2. Pour into 8x8 greased casserole pan

3. Bake at 400 degrees for 30 – 45 minutes

Experiment with the greens you use! Experiment with the type of cheese!

June 5, 2016
Salad Days
By Linda Dansbury

You may be wondering what to do with the vast quantity of lettuces you are receiving with your share right now. If you typically use the same salad dressing recipe every time you prepare a salad, you might get bored of the repetitiveness. Check out this website for a multitude of dressings and variations on vinaigrettes that will keep your tastebuds happy. There is a basic vinaigrette with a number of variations, balsamic vinaigrette, lemon-chive and it goes on and on. Just go to the website, click on "Members Page". Then select the tab that says "Search". In the pull down bar select "Recipes" and type in "dressing" or "salad" and you will see the listing.

I almost think of lettuces as the main vegetable in a meal and try to match the dressing with what we are having for dinner. For example, if we are having a meal that is comprised of Asian flavors, then my salad dressing will have sesame oil and/or tamari/soy sauce in it. With the start of peas, I will add peas either raw or flash boiled for 1-2 minutes. With a steak, I might make a Caesar salad. Experiment with different greens, veggies and combinations of flavors - fresh herbs add great pops of flavor to salad dressings. If you have a favorite way to prepare your salad greens, please email me at lindadansbury@comcast.net so I can share it with the rest of the members.

June 5, 2016
Beets are here
By Linda Dansbury

Over the many years I have been writing for the farm, the public's knowledge and taste for various vegetables have truly evolved. In the beginning, most people really didn't know what to do with things like kale and chard. Now with juicing and smoothies being so popular, even if those greens are too much to prepare and eat as part of a meal, I often hear members say "Oh I will juice these greens". Or "My kids love smoothies with kale".

The same thing has happened with beets - most folks used to say that they didn't like beets, but now they are happy and excited when beets appear. I particularly like them early in the season when they are small and sweet. Beets are so nutritious and so much can be done with them. As with turnips, separate the greens from the beets and store separately. The greens can be used with other greens in stir fries and saute's and there are a couple of recipes on this site that incorporate both together, such as Roasted Beet and Beet Green Risotto and Roasted Beets and Beet Greens. If we receive beets without their greens, Swiss chard is a great substitution, because they are in the same family. Again, search this site for great ideas and recipes.

Beets keep a long time stored in the fridge or pickled, but again, at this time of year I actually like to use them quickly because they are sweeter. We love them roasted, sliced and mixed with greens in a beautiful salad with a Dijon mustard and tarragon dressing. Yummy!

May 29, 2016
Kohlrabi and Lettuce
By Linda Dansbury

Due to vacation, I am writing this 2 weeks ahead of this week's harvest distribution. Derek and Dana did their weekly field walk and took a very educated guess on what would be available the week of May 30th. Early in the season this is difficult because early crops are very dependent on sun and warmth to reach maturity - elements which have not been reliable at all this spring.

Kohlrabi is one of the new veggies likely to be seen which kind of resembles a spaceship. It is in the same family as radishes and the delicious white turnips you have been seeing in the pick up room so the taste profile is similar. Kohlrabi keeps for a long time in the fridge, but the longer it stays, the stronger the flavor becomes. Kohlrabi is normally peeled prior to eating, but I have seen Derek noshing on kohlrabi, skin and all! I like it raw with or without a sprinkle of salt - I eat it often with lunch or as a snack while preparing dinner. It is great as part of a crudite platter and delicious as a component of slaw - julienne it along with some of the greens, such as kale and chard and make your favorite cole slaw dressing - one of mine happens to be Asian Style Cole Slaw. There are many recipes on this site for kohlrabi in cooked versions, but this time of year, for me, the mild taste is best when eaten raw.

Lettuces are now making their full appearance and I will feature them in the future but a couple of notes now - the lettuces grown on the farm have so much more flavor than store purchased lettuce - nuances that you don't want to cover up with thick, store purchased dressings. Making your own is really simple. Take a jar with a tight-fitting lid (or a small bowl and whisk). All you absolutely need is a ratio of 1/4 of you favorite vinegar to 3/4 part olive oil, salt and fresh ground pepper to taste - a bit of added Dijon mustard helps emulsify. Shake or whisk until emulsified and lightly dress the greens. Yum!

May 29, 2016
Give me Peas...and Strawberries!
By Linda Dansbury

Peas and strawberries give us the first opportunity to go out to the field for U-Pick. Here are some tips to make the time in the field enjoyable:

Wear comfortable clothes, shoes/boots and sunscreen - it can be very hot, cool, rainy on any given day
Most crops mature starting at the bottom of the plant so for things like peas, green beans, cherry tomatoes and edamame look for mature veggies lower to the ground, especially when we start picking
Be gentle when picking, holding onto the stem with one hand and the veggie/fruit with the other and gently pull the veggie/fruit off
The crops sometimes fall into the aisles - please walk around - don't trample the plants
Pick only what is listed on the U-pick board and only during your pick up week
Please teach your children the same guidelines, keeping them in the aisles between the rows and showing them how to gently pick the crop

By following these simple guidelines you and those coming to pick after you will have a fun, rewarding experience.

May 22, 2016
Green, greens, and more greens!
By Linda Dansbury

The first few harvests are always predominantly greens - they take much less time to mature and tolerate and actually prefer cooler temperatures than vegetables such as eggplant, peppers and tomatoes. If you didn't read last week's newsletter and this is your first pick up week, go back and read it for tips on how to store and enjoy the pea shoots. Use this site as a resource for ideas and recipes. When you pull up this website, click on Member's Page. Across the top there will be several tabs. Click on Search. A pull down bar will be there - click on it and select Recipes. Type in the veggie you want and hit return and a list of recipes will appear. We hope this helps.

Greens that come from the farm this time of year are delicate and delicious. Below is a summary of what can be done with some of the greens we are receiving so far. When making salads, mix the greens together for wonderful taste combinations.

Arugula - will keep for about of week in the fridge. Delicious in salads, either on its own simply dressed with good quality olive oil, a squeeze of lemon juice, salt and pepper. Arugula is also considered an herb in the culinary world. Its peppery taste is great to pep up things such as pasta salad - just chop up the arugula and add to the pasta salad. If you want to use it in a hot dish, it is best just wilted such as when making pasta. Right after draining the pasta, add chopped arugula and let it wilt into the hot pasta. Finally, it makes amazing pesto - recipe on this site!

Kale - will keep for up to 2 weeks stored in a plastic bag in the fridge. A lot of people juice and smoothie their kale (and other greens), but if that's all you do with it you are missing out. Kale makes wonderful salads, especially Caesar. Remove the tough stems, stack the leaves, roll them up and slice thin. When you have the kale all sliced, place in a bowl and message the leaves - they will turn soft and almost satin-like in texture. Then dress with your favorite dressing - I used to make Caesar dressing, but found a bottled one that is delicious and healthy - it is OPA Caesar and is found with other brands of refrigerated dressings. Kale can be cooked in countless recipes - search this site for them. Baby kale can be simply wilted in stir fries, soups, stews or even added to salads and eaten raw.

Chard - will store for up to 2 weeks in a plastic bag in fridge. When the stems are removed the leaves can be used in virtually any cooked recipe that calls for spinach. On this site there are recipes that include chard and other greens for pasta with greens, soups, salads and more. Check them out to try them or inspire you.

May 22, 2016
More on Greens - tops, stems and other trimmings
By Linda Dansbury

Turnips and radishes are delicious - you may not realize that the tops of both of these are not only edible, they are delicious, so don't throw them away. They can be added to soups, stews or sauteed like you do broccoli raab - heat a large saute pan, add garlic and red pepper flakes and cook for a minute - don't let the garlic burn. Add a large pile of chopped mixed greens and keep moving around in the pan. They can be eaten as is, or to bulk it up and make a meal out of it add a can of white beans (or other cooked protein) and serve with pasta or rice. Top with grated cheese if desired.

Stems from kale, chard, onion roots, stems from herbs, etc can be used as a veggie stock base. Place them in a freezer bag in the freezer and keep adding your trimmings until you have enough to make stock - check out the Vegetable Stock recipe on this site for a larger list of what to keep.

For greens that you just can't use in a short period of time, here is an easy way to save them, which I learned from a fellow member. Bring a large pot of water to a boil. While you are waiting for it to boil, prepare the greens you want to save by removing stems and rough chopping any large leaves. Place the greens in a large colander and place in the sink. When the water comes to a full boil, slowly pour over the greens. Let the greens cool enough to handle, then squeeze out as much water as you can, keeping the greens in a fist-sized ball. Place the ball(s) in a freezer storage bag in the freezer. Later, when making soups, stews or saute's, just remove the amount you want.

May 15, 2016
A new season and new crop
By Linda Dansbury

It is of course the first harvest of everything this week, but even after all these years of being an Anchor Run member, I still am still often surprised by what our farmers provide for us. This year it is pea shoots! You may be wondering what you can do with pea shoots, or why even bother with them?

Pea shoots are very nutritious, containing high amounts of vitamin C and antioxidants. Store them in a plastic bag in the crisper drawer of your fridge and they are best used within a few days since they are fairly fragile. They can be eaten raw as a garnish for vegetables or a final topping on stir fries. They are also delicious as a component in mixed green salads. They can also be quickly cooked in a stir fry - they should be added last because they are delicate. Here is a very simple method for stir frying the pea shoots - I prefer not to use additional seasonings such as soy sauce or oyster sauce because I like the taste of the pea shoots.

Smash 2 garlic cloves and peel and cut into julienne about 1/2 inch of ginger. 1/4 teaspoon or so of red pepper flakes are optional. Tear the peas shoots into pieces about 2" long. In a non-stick fry pan or wok, heat about a tablespoon of canola or peanut oil. Add the garlic, ginger and red pepper flakes if using and keep it moving and frying for 1-2 minutes. Add the pea shoots and stir fry until leaves are barely wilted - only 1 minute. That's it! A tasty and beautiful side dish on the table in about 5 minutes. Enjoy.

For the other items that everyone is receiving this week, please use the website for recipes. Here are a few that I particularly like: Spinach Salad with warm Bacon Dressing - you can use both the spinach and the chard for this recipe. The arugula can be added to many cooked dishes, such as soups and stews. It can be made into Arugula Pesto. I love it as its own salad - it is delicious with sliced mushrooms and a simple squeeze of fresh lemon and drizzle of good olive oil and salt and pepper to taste. One mention on the turnips and radishes - when you get them home, separate the leaves from the roots and store in separate plastic bag - don't throw them away! They are delicious sauteed along with the turnips or on their own. In this day and age, you probably have your own favorite recipes for kale and other items, so please email at lindadansbury@comcast.net. It really helps us be a community of sharing ideas on enjoying the harvest!

December 20, 2015
Another Season Extension
By Derek McGeehan

Due to the mild fall and winter we still have an abundance of crops to harvest fresh on the farm including several varieties of kale, arugula, greens mix, collards, napa and regular cabbage, tatsoi, bok choy, rutabaga, radishes, and turnips as well as storage crops like potatoes, garlic, celeriac, beets, turnips, radishes, rutabaga, and kohlrabi. We're also excited about cut-and-come-again greens like spinach, mix, raab, arugula, and kale. Nothing improves the sweet flavor of vegetables like the cold of fall and winter!

We are planning to offer CSA shares on a weekly basis throughout the rest of the winter until we run out of produce or temperatures drop low enough to actually end the growing season. Shares will cost $30 per week and need to be paid for when you pick up your produce (cash or check payable to Anchor Run CSA only). On the weekend prior to each pick up we will e-mail you what is in the expected harvest and you will have to respond by 12am midnight Monday if you want a share that week.

This will give us great experience with growing and distributing produce throughout the winter months (and into spring?) and move us closer to fulfilling our dream of a year round CSA. The pick up day will be Wednesdays 1-8pm and the first share will be January 6th. Shares will include fresh greens and roots and storage roots and tubers and should include around 10 items or 10 pounds of produce. Your comments or suggestions are welcome.

December 13, 2015
Fall ideas for Hakurei Turnips and Kohlrabi
By Linda Dansbury

It seems that most of the time I focus newsletters on methods that will not heat up the kitchen - with this weather I guess I should be doing the same thing!

However, my cooking methods shift in the fall/winter so when Derek sent me this week's harvest I thought about the kohlrabi and hakurei turnips and how I will use them. Both can be eaten raw as a snack or sliced thin and added to salads - which is something I know I have discussed in the past. Here are a couple of things you might not know:

Kohlrabi - they are delicious roasted! I have most often combined them with other fall veggies when roasting, but they are great roasted by themselves. Cut into slices about 1/4" thick and then cut into half moons. Toss in olive oil, sliced garlic, salt and pepper and spread in a single layer on a cookie sheet. Roast in a 450 degree oven for 15-20 min turning occasionally to brown evenly. Remove from oven and sprinkle with grated parmesan cheese. Place back in oven for about 5 minutes or until cheese is melted and slightly browned. Very yummy!!

Hakurei Turnips - if your family likes glazed carrots, this method is likely to be a success! If turnips have tops, remove and reserve. Place turnips into a saute pan and place water halfway up the sides of the turnips. Add about 1 Tablespoon each of butter and sugar and a good pinch of salt. Bring to a boil and simmer, stirring occasionally until tender and liquid is getting syrupy. If turnips are tender before liquid is syrupy, remove turnips to a serving plate and cook liquid down a bit. When to a nice consistency, add the turnip greens (or other if no turnip tops - such as escarole or endive) and cook until just wilted. Add the greens to the plate and serve.

November 15, 2015
Welcome to the Winter CSA
By Linda Dansbury

This year we have decided to expand the newsletter during the Winter CSA. We find ourselves cooking differently starting at this time of the year for a couple of reasons: it is colder and darker, so the body craves richer, stronger flavors; and, we cook differently for and with family and friends for the holidays.

I will have a column or 2 when there are new items and when I cook something that is different - especially if it is fitting to serve as part of a holiday meal. Although we won't formally have Members Ideas and Suggestions for this 6 week CSA, if you have a recipe that is special in your family for the holidays and incorporates the bounty of Anchor Run, please send it to me at lindadansbury@comcast.net.

We are not receiving a new veggie this week, but I do want to mention the kale we received last week, because it is more tender, almost delicate, so it needs to be treated differently than the kale we receive the rest of the year. It is excellent in stir fries - try it in the Easy Korean Beef recipe that is on this site. Delicious and fast and easy!

I assisted in a winter squash demo at the Wrightstown Farmers Market yesterday and made a recipe that was easy, but delicious - a lot of people that tried it plan on making it. Not only is it delicious - it is also really beautiful! It is called Honey Glazed Roasted Squash. If you still have your delicata squash, the skin doesn't have to be peeled and it looks especially beautiful. Enjoy

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