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Carversville Farm Weekly Round Up:
May 4

wELCOME jULIETTE!!

1) How long have you been farming?

I suppose I can say I’ve been in farming since I was little, but I feel that’s a stretch. What’s more accurate is to say that I’ve been around animals ever since I was a kid. I’m a bit spoiled in the way I grew up on a 10-acre farm, meaning I’ve grown used to the luxury of having land. My family and I tend to a herd of about 20 Nigerian Dwarf Goats and some Kiko/Boer crosses. Recently I’ve begun transitioning to larger dairy breeds like Lamanchas and Nubians. I milk a few goats at a time and use their milk to make yogurt & chevre on occasion. I’ve also tried my hand at making caramels once or twice. Growing up on a farm was an experience that I don’t think I questioned or appreciated much as a kid, but now I can’t imagine living anywhere that wouldn’t allow my animals to be with me.

2) What made you want to go into farming?

My experience growing up with animals is a huge deciding factor as to why I want to work on a farm. I don’t think I’m suited for a typical office job, and I’d much rather earn less money and sacrifice a certain kind of lifestyle in order to be able to work on a farm. My ideal goal is to one day own and operate my own goat dairy, or at least have enough land to still maintain a substantial goat herd.

3) What is something you have experienced here that you never expected?

I never expected to love the sheep so much! I never had much experience with sheep before coming here, and the ones I did meet where extremely flighty. But the sheep at CFF are quickly rising up my list as favorite farm animal…goats better watch out.

 4) What is your favorite season and why?

Hands down summer is the best. It’s when the most is happening and the winter slump is finally broken. Whether that’s done through canoeing down the Delaware with my sister, or riding my horse around my farm, the weather in the summer allows for a lot more outdoor activity. I feel like northeastern winters are just a drag in general, so it’s nice to finally see some sun.

5) What is a typical day for you at CFF?

As mentioned before, I’ve only been working part time, which significantly shortens my day. I generally make it in around the time everyone’s finishing up with lunch. Then I wash eggs and help the livestock apprentices with their usual afternoon chores.

6) How do you unwind after a long day at the farm?

Well, I go home and take care of my own animals! On nice days I like to hang out with all my goats. I’ll sit in the field and give them animal crackers, just scratching them and seeing how everyone is. Goats may be flight animals but once they see that you’ve got food in your hand, they turn into a veritable mob!

7) What is something you can’t wait to make using ingredients from our farm?Cheese!!! I’m excited to finally be able to use some of the goat’s milk for cheese making, especially feta.

8) What’s a quote you live by?

I’ll preface this wise quote by saying it’s from a member of the farm while at a Mexican restaurant, and really I think truer words have never been spoken.

“If there’s no good burrito on the menu, I won’t go any further.”- Kyle Runkle

9) What advice would you give to someone thinking about going into farming?

I would say that farming isn’t a lucrative profession. I think you have to be in it for the love of what you’re doing during the day-to-day grind. Obviously every job has something mundane about it, but even the tedious feeding of grain and refilling of water brings more of a reward than say, filing a monotony of papers at a desk. Seeing animals thrive with nourishing food is an incredibly rewarding experience, and they give that back to you through the quality of their meat, milk, and wool.

10) If you had to pick, what’s your favorite piece of equipment we have?

The gator of course (it’s like a beefed up golf cart on steroids), it’s incredibly convenient to pack with water and hay, and I love whipping around a few turns on the farm…

JAMES Schleppenbach is our new Field Manager

Almost 4 years ago, James came to CFF to attend a workshop we were hosting.  He never left, starting first as a volunteer, working his way up to Vegetable Farmer and Apprentice Coordinator, then to Assistant Field Manager. It only makes sense to move James into the role of Field Manager.  James’s love of vegetables, plus his insatiable appetite to learn, will no doubt come in handy as he begins the new season, hopefully our best yet! Congrats James!

CFF Donations

Eggs30 dozen
Heritage Turkeys117 pounds
Chuck Beef48 pounds
Sirloin Tip Beef21 pounds
Beef Tenderloin11 pounds
Short Ribs12 pounds
Beef Brisket29 pounds
Beef Bones45 pounds
Rib Meat25 pounds
Beef Strips28 pounds
Sirloin Boneless Beef25 pounds
Bottom Round/Eye Round Beef31 pounds
Top Round Beef35 pounds
Ground Beef220 pounds
Beef Fat, Suet20 pounds
Organs13 pounds
Grand Total 680 pounds

cff t-shirts are AVAILABLE!

Warm weather is finally here and so are CFF T-shirts! Sizes range from Small to X-Large. Sweatshirts are $17.50 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, people throughout the Philadelphia area are benefiting from our nutritious harvest.

 

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