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Carversville Farm Round Up:
January 5

SNOW on our fields MEAN IT’S TIME for our farmers to RELAX, RIGHT?

Not so fast! Our animals still need food, water and shelter and since we can’t move them around every day outside like we normally do, that means everything must be brought to them.  We strive to keep everyone outside for as long as possible in portable shelters, but this wind and driving snow is a bit much. Now everyone is tucked nice and toasty inside the barn.  Still, all the roads into and around the barn must be kept clear which requires constant plowing in these blizzards conditions. Pipes must be monitored to keep from freezing and the wood stove stocked to keep our farmers and barn cats warm between chores.


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 Weekly Donations

Carrots576 pounds
Radishes20 pounds
Rutabaga40 pounds
Eggs60 dozen
Side Pork25 pounds
Spare Ribs9 pounds
Turkeys138 pounds
Grand Total808 pounds

CFF Recipe of the Week

Potato crusted bacon & chive quiche

  • 2 medium russet potatoes, peeled
  • 3 tablespoons extra-virgin olive oil
  • Kosher salt and freshly ground pepper
  • 3 large eggs plus 3 egg yolks
  • 2 cups half-and-half
  • 3/4 cup chopped fresh chives
  • 8 slices of cooked bacon, crumbled
  • Pinch of freshly grated nutmeg
  • 1 1/2 cups grated fontina or gruyere cheese (about 6 ounces)



Preheat the oven to 450 degrees F. Slice the potatoes lengthwise into thin ovals (use a mandoline if you have one). Toss with the olive oil and season with salt and pepper, then arrange in a single layer on 2 baking sheets. Bake until tender and pliable but not brown, 10 to 15 minutes.

Line the side of a 9-inch pie plate with overlapping potato slices so they stick out above the rim; line the bottom with the remaining slices.

Whisk the eggs and egg yolks, half-and-half, chives, nutmeg, 1/2 teaspoon salt, and pepper to taste in a bowl; stir in bacon and 1 cup cheese. Pour into the potato-lined pie plate and scatter the remaining 1/2 cup cheese on top.

Reduce the oven temperature to 350 degrees F and bake the quiche until just set in the center, 40 to 50 minutes. Let cool at least 20 minutes before slicing.


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

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.


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