How do I know if I should get a full or medium share?

    * We suggest the full share to a household of three-four. And the medium share we suggest to household of one-two. Please note do not include infants or those that eat at home only occasionally. Also this word of advice. Go with the smaller option if you are unsure. It is very easy to switch to a full share. We realize each family is unique so if you have any questions feel free to ask.

What happens if I miss my pick-up?

    * We try to have you informed when the pick-up times are and how long they last. But in the event that this happens. The food is donated to Grantville Food Pantry. 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.

Thank-you for your support to the local farmer!

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.

Saturdays 10am-2pm 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!

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.

Glenside Farmers Market
Saturdays 9am-1pm. May 1 - Thanksgiving
located at the corner of Easton Road and Glenside Avenue
at the Glenside Train Station

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

-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 on farm prices only. Farmer's market prices are coming soon!