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Carversville Farm Round Up: March 3


Even though we ended our week with snow, we took advantage of the sunny weather earlier in the week to scout all our crop fields and pastures. Our soil and grazing consultant Abe Collins joined farmers Ron and Kyle to assess the field conditions and finalize the crop plan for the coming season.

The crop plan is much more than just which crops get planted in what fields; it is an iterative process juggling soil health, livestock forage needs, weather, personnel and logistics.


CFF Donations

Carrots660 pounds
Eggs165 dozen
Stewing Hens97 pounds
Turkeys249 pounds
GRAND TOTAL1,006 pounds


CFF Recipe of the Week

Carrot and parsnip souffle


  • 3 tablespoons unsalted butter, plus more, room temperature, for dish
  • 2 tablespoons sugar, plus more for dish
  • 4 medium parsnips, peeled and cut into 2-inch pieces
  • 5 medium carrots , peeled and cut into 2-inch pieces
  • 2 cups 100 percent carrot juice
  • Coarse salt
  • 1/4 cup all-purpose flour
  • 3/4 cup whole milk, room temperature
  • 3 large egg yolks, plus 5 large egg whites, room temperature
  • 1 1/2 teaspoons fresh lemon juice
  • 1/2 teaspoon fresh thyme leaves
  • Pinch of ground allspice



Preheat oven to 375 degrees. Brush a 2 1/2-quart souffle dish with butter, then coat with sugar.

Bring parsnips, carrots, and carrot juice to a boil in a medium saucepan. Reduce heat to medium-low and simmer, partially covered, until vegetables are very tender, 15 to 18 minutes. Drain, reserving 1/2 cup liquid. Puree vegetables, reserved liquid, and 1 1/2 teaspoons salt in a blender until smooth. Transfer to a large bowl.

Melt butter in a medium saucepan over medium. Whisk in flour. Cook, whisking constantly, until mixture is golden and nutty-smelling, 2 to 3 minutes. Slowly whisk in milk and cook, whisking constantly, until mixture thickens to a paste, about 1 minute. Stir into vegetable puree along with yolks, lemon juice, thyme, and allspice. Let cool completely.

Beat egg whites on medium-low speed until foamy, about 1 minute. Increase speed to medium-high and slowly add sugar, beating until stiff, glossy peaks form, 4 to 5 minutes. Stir one-third of egg-white mixture into carrot mixture until thoroughly combined. Gently fold in remaining egg-white mixture just until combined. Transfer to prepared dish; gently smooth top.

Bake souffle until puffed and golden brown on top and center is set, 50 to 55 minutes. Serve.


CFF Sweatshirts are still AVAILABLE!

With snow on the ground, 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.


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