Chestnut Hill Outdoor Farmers Market
Open Saturdays 9:30am-1:30pm April 30 - Thanksgiving
Located at Winston Road between Germantown Avenue and Mermaid Lane.

Clark Park Farmers Market

Open year round Saturdays 10am-2pm
43rd Street and Baltimore Ave.

Landisdale Farm
Wednesday 2:30pm-5:30pm year-round
Additional Summer hours: Saturday 10am-2pm starting May 19

Saturdays 10am-2pm May 19th til Thanksgiving

Come to the farm and see where your food is grown. Free-range organic eggs, organic raw milk cheeses, grass-fed beef, organic raw milk, and wild caught alaskan salmon. Look forward to meeting you!

Landisdale Farm CSA

How long?

The length of the season is 21 weeks- (the first week of June thru the 3rd week of October)
 
How much does a share include?

A share includes 6-8 items each week. Item 1 may be three peppers. Item 2 may be one bunch swiss chard. And so on... (Click here for last year share pictures)

What happens if I miss my pick-up?

We will informed when the pick-up times are and how long they last. But in the event that this happens. The food is donated to a local food pantry. Grantvill Food Pantry is the one we donate to regularly. Also if you know you are not able to pick-up tell a friend and have them pick-up for you. You may even share some of the veggies with them, if you like.

Am I able to pick-up before or after the times that are listed?

Please respect these times. We want all of you to be able to pick-up your boxes. We have a full schedule as well.

How did this whole idea get started?

The CSA started in Japan in 1965 where it is known as a Teikei, which translates to partnership or cooperation.  A group of Japanese women became concerned with the increased use of synthetic chemicals, the prevalence of processed foods and corresponding decline in the farm population.   To alleviate this, the women initiated a direct, cooperative, mutually beneficial relationship with local farmers whereby they would purchase a share of the farmer’s crop at the start of the season thereby participating in the farmer’s success and ensuring local grown produce with quality.
In the 1980’s the concept was brought to United States from Europe – where it was adopted earlier.  Through the last couple of decades, CSA’s have spread across the US and Canada and number in the thousands across the continent.

Have you ever thought to yourself, “I want good, wholesome fruits and vegetables for my family, at a reasonable cost, peak freshness, and in turn want to help out a local farm?” My answer was yes, and I found Landisdale Farm. We participated in this CSA program for the first time in the summer of 2008. My daughter’s love going to the farm and picking out vegetables. We are looking forward to June to start going again!

-Monica

According to Elizabeth Henderson,
"The essence of the relationship is the mutual commitment:
the farm feeds the people, the people support the farm
and share the inherent risks and potential bounty."

-The meat is lower in fat and lowers LDL cholestrol levels. Grass-fed beef has fat levels as low as 1/3 as compared to grain-fed cattle. When you cook our meat, you should use lower temperatures thus saving energy.

-Grass-fed beef is our richest know source of CLA (conjugated linoleic acid). Animals raised strictly on a grass diet have 3-5 times more CLA.Studies have shown that CLAs are able to inhibit cancer at all stages.

-The meat has 2-4 times more omega-3 fatty acids than grain-fed cattle. It is estimated that 60% of Americans do not consume an adequte supply of omega-3 fatty acids. Omega-3 is essential for hearthy brain and strong heart functions.

-Rich in vitamin E

-No Growth hormones, ever.

-No Antibiotics

Available by the quarter, half, or whole. 

These are prices are farmers market prices. Come to the farm for even better prices. Many cuts you will save $1.00/LB if you make the drive to the farm. 

Crust:

1-1/3 cups flour

1/2 cup firmly packed brown sugar

1/4 cup granulated sugar

1 cup organic quick-cooking oats (uncooked)

Sweet potato Filling:

3 cups deep purple sweet potato approx. 5 potatoes depending on size. (directions below)

3/4 cup brown sugar

1/3 cup granulated sugar

1 Tablespoon pumpkin pie spice

3 eggs

2/3 cup milk

Directions:

Place sweet potates in a kettle; cover with water and boil for 45 minutes or until a fork goes all the way through. Peel and blend in a food processor or blender. Measure out 3 cups and any extras can be refrigerated and used later.

Preheat the oven to 350 degrees

Crust:

1. Line 9x13 baking dish with foil; grease foil lining.

2. Mix flour, brown sugar and granulated sugar in medium bowl.

3. Cut in butter with pastry blender until coarse crumgs form.

4. Stir in oats.

5. Reserve 1 cup of the mixture for topping.

6. Press remaining mixture onto bottom of pan.

7. Bake 15 minutes.

Potato Filling:

1. In large bowl place purple sweet potatoes (blended), brown sugar, granulated sugar, milk, eggs, and pumpkin pie spice.

2. Mix until smooth.

3. Pour filling over oatmeal crust.

4. Sprinkle the reserved cup of mixture over top.

5. Bake for 30 minutes or until an inserted knife in the center comes out clean.

12 servings

6-8 cups winter vegetables: potatoes, sweet potatoes, carrots, turnips, rutabagas, beets, winter squash, red onions, yellow onions, leeks (peeled and cut in 1-inch pieces or slices ½ inch thick)
2 tablespoons olive oil
1 tablespoon dried or 3 tablespoons each of fresh herbs such as rosemary, thyme, parsley, oregano

• Preheat oven to 425 F.
• Toss ingredients together (keep onions separate, as they will roast faster; add them to the pan 10 minutes into baking time).
• Spread in a single layer on greased baking pans.
• Roast in a preheated oven, 30 – 45 minutes, stirring occasionally.
• Season with salt and pepper.
• Serve with roasted garlic sauce (optional).
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Roasted garlic: Remove loose papery layers from outside of a whole garlic bulb but do not peel. Slice off top of bulb, exposing the tip of each clove. Place on a square of aluminum foil and drizzle with 1 tablespoon olive oil or just season with salt and pepper. Wrap tightly and bake alongside the vegetables until tender.
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Roasted garlic sauce: Bake one head of garlic as directed. Squeeze soft roasted cloves into a small bowl, mash with fork, and stir in ¾ cup plain yogurt. (Try this sauce as a raw vegetable dip.)

Recipe adapted from Simply in Season by Mary Beth Lind and Cathleen Hockman-Wert.

Mix ingredients together and add to broccoli. Serve cold.