June 27, 2021
Workshifts This Week (6/28/21)
by Farmer Derek

This week's workshift schedule:

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
Transition
by Farmer Dana

Harvest #7 (Week A) should include beets, cabbage, celery, chard, kale, escarole, radicchio, cucumbers, zucchini, lettuce, scallions, garlic scapes, fennel, cilantro, basil, dill, and parsley. Some items will be a choice. U-pick should include snap/string/green beans, flowers, and herbs.

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
Rain on Time
by Farmer Derek

As we brace for another round of heat we've begun running through the irrigation iterations and thankfully have hopefully received just enough rainfall to quench the thirst of the bare ground crops. High 'value', long term, sensitive, needy, thirsty, hungry crops like tomatoes, peppers, eggplant, watermelon, winter squash, cantaloupe, husk cherries, tomatillos, zucchini, and cucumbers are all grown in raised beds that are covered in products derived from ancient creatures found underground between layers of sedimentary rock that have been exposed to heat and pressure and when these products are applied a tube also derived from aforementioned transformed lifeforms is simultaneously applied in the soil to distribute water when needed. We strive to responsibly and minimally use these nonrenewable products but alas there is no renewable and sustainable equivalent available at this time. That said, using these products to produce healthy organic food seems to have struck a reasonable balance tipping on the positive side of the overall scale.

It's hard to believe we exit the month of June this week. Summer's in full swing. We'll transplant the final round of zucchini and cucumbers and busily prepare for incoming 7,000 strawberry plants that will make up the 2022 harvest. Seeds are being sown for fall harvest, spring crop areas and residue are being cleaned up and turned into the soil to feed beneficial lifeforms found there, and we plan for the big carrot and garlic harvest. If conditions allow we'll probably begin harvesting carrots the first week of July and garlic Sunday July 11.

Good luck enduring the heat wave!

June 27, 2021
Explosion of Veggies!
By Linda Dansbury

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
Happy Eating!
By Linda Dansbury

The variety of veggies is really broadening, making cooking mostly from the farm a simpler thing to do. How are you enjoying your harvest? Please email me at lindadansbury@comcast.net and please put Anchor Run in the subject line so I can easily find your message.

Snow peas, scapes, scallions, cilantro - made a very simple stir fry. Put peas and scapes in fry pan with a bit of sesame oil. Kept them moving in the pan until getting a bit soft, added the scallions, just to warm them a bit. Took it all out of the pan and topped with rough chopped cilantro.

Snow and snap peas, scallions - made a vey simple salad by blanching both peas (placed snap peas in boiling water for 1 min and added snow peas and boiled for another minute. Drained them all and immediately placed in a bowl of ice water). Placed in large bowl chopped scallions. Made a simple dressing with sesame oil, soy sauce and rice vinegar - served this for friends and they loved it.

Chard, scape, radicchio, parsley - on one of the cooler nights made "creamed spinach" to serve with a nice pastured raised beef steak.

Lettuces, radicchio, scallions - prepare salads nearly every night varying the combination and dressings with what we are eating as our main course. If it is Asian, I use rice vinegar; steak, normally a Caesar or balsamic dressing. Get creative with your dressings, it is so much fun.

Zucchini - one of the tastiest and easiest ways to enjoy zucchini is to grill it - just half or quarter and brush with a little olive oil. Place on grill and watch carefully so they don't burn. I like my zucchini fairly well cooked, so we do them on indirect heat. We ate them right away and then I added the rest to a pasta salad a couple days later.

June 27, 2021
'Now What!?' Free Workshop 7/10 and 7/11
By Gia Yaccarino

Hosted by longtime member Gia Yaccarino on Saturday, July 10th at 12 pm, and Sunday, July 11th at 12 pm.

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 20, 2021
Workshifts This Week (6/21/21)
by Farmer Derek

This week's workshift schedule:

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 20, 2021
Summer Veg And
by Farmer Dana

Harvest #6 (Week B) should include beets, celery, lettuce, zucchini, cucumbers, scallions, scapes, kale, chard, turnips, escarole, radicchio, romaine, and herbs. Some items will be a choice. U-pick should include snap peas, flowers, and herbs.

June 20, 2021
Summertime
by Farmer Derek

Summer has officially begun and we're able to enjoy the longest days of the year amid pretty decent weather. Days also begin to progressively shorten and we can't help but think about the future. We're in a time when spring crops like lettuce, kale, peas, and strawberries are winding down or bolting and going to seed, traditional summer crops like zucchini, cucumbers, beans, peppers, and tomatoes are about to get cranking, ground preparation is commencing for summer planted/fall harvested crops like broccoli, cabbage, and cauliflower, and early spring planted crops like onions, carrots, and potatoes are bulking up. One foot's firmly planted in the here and now, the other is down the road making sure all pieces are in place for harvesting through December. Farm fields are full of crops. Around 90% of the fields have now been worked and only 2 of 15 fields await crops. Mind, body, and farm are one this time of year.

June 13, 2021
Workshifts This Week (6/14/21)
by Farmer Derek

This week's workshift schedule:

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
Beet The Heat!
by Farmer Dana

Harvest #5 (Week A) should include beets, kale, chard, radicchio, romaine, escarole, lettuce mix, head lettuce, cilantro, dill, turnips, radishes, garlic scapes, zucchini (just starting), and scallions. Some items will be a choice. U-pick should include peas, strawberries, and herbs.

June 13, 2021
Squelch Squerch Squelch Squerch Squelch Squerch!
by Farmer Derek

At least it didn't snow, hail, tornado, hurricane, tidal wave last week. Four more inches of rain dropped including a midweek flash flood event (2" in about an hour). Fields are squishy squashy and are unable to hold any additional water. The slow 1.3" received Friday was immediately discharged into waterways. Mostly fields and crops are tolerating the inundation well except for areas newly bed shaped where soil is fully exposed. Those areas give me heartache when I see soil washed downhill, downstream. Soil is a farmers most cherished resource and losing any always makes me feel plenty guilty.

But no need to dwell on the negatives! Soon we'll depart this current weather pattern and will return to blue sky, ample sunshine, low humidity, and dry soil. At least we hope!

Crops are doing really well and harvests have been great. Very soon summer's bounty will descend and we'll be enjoying fresh cherry tomatoes, homemade salsa, grilled zucchini and eggplant, cool cucumber salad, sweet carrots, and fresh cabbage slaw. This week we welcome beets, garlic scapes, and zucchini. Zucchini will probably start at a trickle and in the not too distant future you'll be giving it away.

As soon we can get into the fields again we have a lot of areas to cultivate, mow, and weed whack as we try to beat back the unwanted plants that are thoroughly enjoying the hot wet weather. But we do appreciate them growing in our aisles to keep our precious soil in place!

Last week we transplanted sweet potatoes, the second and final round of tomatoes, and weekly lettuces, beans, and edamame. This coming week the final rounds of watermelon and cantaloupe will be transplanted. There'll be the ever-so-slight reduction in weekly transplanting until late summer and fall harvested crops begin to go in but there'll be so much else to do that we won't even feel it.

Please remember to wear appropriate footwear when doing u-pick!

June 13, 2021
New Veggies - Scapes, Scallions, and Beets
By Linda Dansbury

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 13, 2021
More Spring Veggie Eats
By Linda Dansbury

Crazy up and down weather has us craving different foods, depending on heat/cold/rain/sun. Hope you are enjoying your harvest - please share what you are doing with yours by emailing me at lindadansbury@comcast.net and please put Anchor Run in the subject line.

Swiss chard, (end of) green garlic, a little kale, fresh herbs - separated the chard stems from the leaves and chopped them, and rough chopped the leaves. Sauteed the stems with the garlic and a bit of red pepper flakes until starting to soften. Then added the chopped leaves and sauteed until wilted and slightly cooked. Topped with a bit of nice olive oil, grated Asiago cheese and chopped parsley.

Radicchio, turnips, bok choy, herbs - Thought I would try to do a pasta salad with these veggies. I roasted the radicchio and turnips separately. Coarsely chopped the charred radicchio, browned turnips and raw bok choy. Made a vinaigrette using a mix of red wine vinegar and a bit of orange juice for sweetness, and added oregano and parsley. Mixed the cooked pasta with chopped onion, veggies and vinaigrette - ended up tasting delicious and the radicchio didn't seem bitter at all!

Bok choy, kohlrabi, turnips, chard, snow peas - Who says cole slaw has to be made with cabbage? For years I have been making Asian Style Cole Slaw without using any cabbage at all. I just slice everything very thin - the processor can be used, but I find slicing and chopping soothing. When we get carrots, will add those to the mix as well.

Snow peas, turnips, cilantro, chard, bok choy, kohlrabi - made a stir fry for dinner using lots and lots of farm veggies. There are so many stir fry recipes on the internet or check out the Stir Fried Asian Greens with Sesame Seeds and Stir Fried Bok Choy and Mizuna with Tofu for some ideas and guidance.

June 6, 2021
June
by Farmer Dana

Harvest #4 (Week B) should include romaine, kale, chard, radicchio, escarole, dill, cilantro, kohlrabi, turnips, radishes, head lettuce, lettuce mix, scallions, and garlic scapes. Some items will be a choice. U-pick should include strawberries, snow peas (!), and herbs from the herb garden. We jumped the gun on the peas last week. They weren't quite ready, but should be by this coming week. Sorry for any confusion or harvesting challenges.

June 6, 2021
Workshifts This Week (6/6/21)
by Farmer Derek

This week's workshift schedule:

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
Dry to Wet, Cold to Hot
by Farmer Derek

What can I say? A month's worth of rain in a week following the driest 3-week stretch in May I can remember, along with record heat and record cold. It keeps us on our toes, I guess. But it could be worse. Overall crops are thriving and healthy and farmers are in good spirits.

Now that we're into June we're slowly transitioning from lots and lots of planting to additional maintenance (weeding, mowing, trellising, etc) and extra harvesting. Three thousand sweet potato slips go in the ground this coming week - if it's dry enough to get into the fields - which basically wraps up our large spring plantings. In the past couple of weeks leeks, cantaloupe, winter squash, watermelon, zucchini, cucumbers, eggplant, and okra were transplanted along with the weekly and biweekly successions of scallions, cilantro, dill, basil, and lettuce. Ample rain plus heat means crops and weeds will grow like mad. Driving lanes and some crop aisles desperately need to be mowed. Trellis infrastructure has been installed and initial pruning and clipping was done to both field and tunnel tomatoes. They seem to add a foot of growth per week. Eight thousand feet of potatoes were cultivated and hilled a week ago and will need another round before they get too tall. Hilling provides more room for the potato tubers to grow and will hopefully increase yield.

I hope you've been enjoying the early season shares!

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!