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Carversville Farm Round Up: January 12

2017 donation totals

2017 proved to be a great year of donations for us here at CFF.  This past season, we donated 43,069 pounds of produce, 8,698 dozen eggs and 2,366 pounds of meat.  That is equivalent to over 52,359 meals and 21,586 more meals throughout Greater Philadelphia, New Jersey and Bucks County than in 2016! We hope to donate even more in 2018; we have big plans for the upcoming season. Thank you again to our wonderful volunteers who tirelessly donated their time in the heat, rain, wind and cold to help make this possible.

Carversville Farm Foundation… home to lost animals?

Its no surprise we love animals; we are a farm filled with livestock– but every once in a while, we find a new animal has found its way to our green (or snow covered) pastures.  It started a couple years ago when one morning, Steph walked into the office and found a peahen staring dolefully at her through the sliding glass door.  Lady, as she is now affectionately known, has been with us off and on for over 2 years! As a matter of fact, she was recently adopted by a local flock of wild turkeys and has been spotted several times with her new friends. Last week, a new addition made its way to our farm. A very cold guinea fowl had lost its way in the snow.  Looking for warmth, he came to that very same glass door.

Ron, a bit to James’ dismay (he’s a veggie guy) immediately opened the door and in he walked.  He is now living comfortably in our ‘house fowl’ pen with Crookbeak (our mascot chicken) and other rescued chickens.  We are still working on a name for our new friend and are open to suggestions!


This spring we are looking forward to a whole new flock of apprentices.  Apprentices have the opportunity to focus on different enterprises on the farm: veggies, field cropping, livestock and dairy/cheese making.  For more details and to apply, see the careers section of our website.

CFF Recipe of the Week

Warm kale and CARAMELIZED mushrooms salad

  • 1/2 cup extra-virgin olive oil, divided
  • 1 pound assorted cultivated and/or wild mushrooms (cremini, shiitake, oyster, chanterelle, porcini, etc.), trimmed of woody stems and thinly sliced
  • 1 tablespoon  unsalted butter
  • Kosher salt and freshly ground black pepper
  • 2 medium shallots, thinly sliced (about 1/2 cup)
  • 1/4 cup dry sherry
  • 4 cups baby kale
  • 3 tablespoons sherry vinegar
  • 2 teaspoons  Dijon mustard
  • 2 teaspoons  honey
  • 3 ounces  fresh goat cheese, crumbled (optional)



Heat 2 tablespoons of olive oil in a large skillet over high heat until simmering. Add mushrooms and cook, stirring occasionally, until they’ve released all their liquid and are browned (about 10 minutes), reducing heat if oil starts to smoke excessively. Lower heat to medium, and stir in butter and shallots. Cook, stirring often, until butter is melted and shallots soften and turn translucent (about 4 minutes). Season with salt and pepper. Add sherry and cook until mostly evaporated. Remove from heat and keep warm.

In a small bowl, whisk together the remaining  olive oil with the sherry vinegar, mustard, and honey.  Season with salt and pepper.  Alternatively, add dressing ingredients to a jar, cover, and shake until emulsified.

In a large bowl, toss kale with just enough dressing to lightly coat. Add warm mushrooms and toss again. Top with goat cheese, if using, and enjoy. 

CFF Sweatshirts are still AVAILABLE!

A quick change in the temperature doesn’t mean Spring is right around the corner, hoodies are still a must! What better way to stay warm then in 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

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? Want More?

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