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Carversville Farm Round Up: March 9


ITS OFFICIAL! The 2018 SEASON has started!

The greenhouse is a special place in the beginning of the year.  After months of planning and reviewing previous records, the first tangible task of physical action starts to take place.  Planting your vegetable seedlings requires patience, mindfulness and concentration.  Ideally, you plant the seed into a potting mix (every farm has their own source or special blend of materials) at the correct depth, the correct size cell, and nurture it until it goes out into the field.  We strive to grow the best plants possible, so that when they are planted in the field they have good root development (but not root bound) and grow into a strong plant.  A vibrant plant that has been nurtured through all of its stages of development can fight disease and pest pressure without herbicides and pesticides.  The healthier the plant, the better the taste!  We start our season with celery root, onions, shallots and leeks.  It’s really one of our favorite times of the year because it is officially the beginning of the season!

CFF Recipe of the Week



  • ½ cup blanched hazelnuts
  • 1 medium head of cauliflower (about 2 pounds), cut into small florets
  • 2 tablespoons extra-virgin olive oil, plus more for drizzling
  • Kosher salt,
  • freshly ground pepper
  • 4 slices thick-cut bacon
  • 1 small fennel bulb, chopped
  • 1 small onion, chopped
  • 1 garlic clove, finely chopped
  • ⅓ cup dry white wine or water
  • 6 cups low-sodium chicken broth
  • ¾ cup heavy cream
  • 2 bay leaves



Preheat oven to 350°. Toast hazelnuts on a rimmed baking sheet, tossing occasionally, until golden brown, 10–12 minutes. Let cool, then coarsely chop.

While the nuts are cooling, increase oven to 400°. Toss cauliflower and 2 Tbsp. oil on another baking sheet; season with salt and pepper. Roast, tossing once, until florets are browned all over and tender, 30–35 minutes.

Meanwhile, cut bacon crosswise into ½” pieces. Heat a heavy pot over medium and cook bacon, stirring occasionally, until browned and crisp, 10–12 minutes. Transfer to paper towels.

Cook fennel, onion, and garlic in drippings in pot, stirring occasionally, until onion and fennel are very soft, 8–10 minutes. Add wine and cook until mostly evaporated, about 5 minutes. Add roasted cauliflower, broth, cream, and bay leaves; season with salt and pepper. Bring to a boil, reduce heat, and simmer until cauliflower is very tender, 20–25 minutes. Pluck out bay leaves; discard. Let mixture cool slightly.

Working in batches, purée cauliflower mixture until very smooth. Strain back into pot; season with salt and pepper. Serve in bowls; top with bacon and nuts and drizzle with oil. 



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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