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Carversville Farm Round Up:
December 29

HAPPY NEW YEAR!

As this year winds down, we just want to say thank you again to all of our wonderful volunteers and supporters in 2017.  We wish you all a Happy New Year and look forward to seeing you in 2018.  We think its going to be our best year yet!

 

2018 Mushroom logs are here!

These logs came from oak trees on a landscape nursery farm and had become too big to transplant. When a nursery has trees they can’t dig up and sell, they cut them down. Fortunately, we were able to recover over 200 logs, which will become the basis for our shiitake production of the future. Soon, we will drill holes in these logs and stuff them with shiitake spores. The shiitake spores use the wood as food, and eventually grow strong enough to push out mushrooms.

2018 APPRENTICESHIP APPLICATIONs are OPEN

In 2018 we look forward to a whole new crop of apprentices and we have started taking applications.  Apprentices have the opportunity to focus on different enterprises on the farm: veggies, field cropping, livestock and dairy/cheese making.  See the careers section of our website for more details.

 

CFF Recipe of the Week

Roasted pork tenderloin with DIJON BREADCRUMBS and BRUSSELS sprouts

Ingredients:
  • 1 1/2 lb. pork tenderloin
  • kosher salt
  • Black pepper
  • 1 1/2 Tbsp. smooth Dijon mustard
  • 1/2 c.  breadcrumbs
  • 2 tsp. thyme leaves
  • 3 Tbsp. extra-virgin olive oil, divided
  • 1 lb. Brussels sprouts, halved lengthwise

 

Directions

Preheat oven to 400 degrees F. Line two baking sheets with parchment paper.

Place pork tenderloin in the center of a baking sheet. Season with salt and pepper and rub with Dijon. In a small bowl, stir together breadcrumbs and thyme and season with salt and pepper. Gently spread breadcrumbs into surface of pork, cover completely. Drizzle with 1 tablespoon olive oil.

Place Brussels sprouts on second baking sheet and drizzle with remaining 2 tablespoons of olive oil. Season with salt and pepper, tossing gently to coat.

Place both sheets in oven and roast until Brussels sprouts are golden brown, about 20 minutes, and when the pork registers an internal temperature of 150 degrees F.

Remove from oven and let pork rest 5 minutes. Slice and serve with Brussels sprouts and Dijon.

 

BRRR. Better get a cff hoodie to keep you warm!

As the nights are dropping into the single digits, keep warm with a CFF Sweatshirt! Sizes range from Small to X-Large. Sweatshirts are $35.00 and we accept cash, check, or credit card. Merchandise can be purchased directly from the farm by contacting Stephanie at stephanie@carversvillefarm.org.

Remember, 100% of the proceeds go to feed the needy in our own backyards.

By partnering with several Bucks County food pantries, Broad Street Ministry, Coalition Against Hunger, Cathedral Kitchen and Face to Face Germantown, people throughout the Philadelphia area are benefiting from our nutritious harvest.

Questions?

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