So when I saw this post from The Happy Farm on their Facebook page, I just had to share it. Tom Colbaugh and his wife, Jean, raise poultry (chicken, ducks, geese, turkeys) and sheep on their farm in Kintersville. They are a great source for pastured, all natural eggs, poultry and lamb. They have recently started sharing interesting information on their Facebook page. And now…how to freeze eggs. How cool is this?!

Hens lay the most eggs in the spring and gradually slow down throughout the summer and fall to a natural low during the winter (even with extra hours of daylight added with lights). Contrarily, our egg demand tends to be highest in fall and up through the Holidays. We time the addition of each year’s replacement hens so that the new ladies start laying in late summer when the demand is high and the older hens are slowing down. Some years this works perfectly, other years (such as 2009) it doesn’t work quite so well – often for reasons beyond our ken. But no matter what we do there are bound to be weeks when we sell out before everyone who wants our tasty Happy Farm eggs can get some.

If you have a freezer and would like to insure you always have Happy Farm eggs on hand for baking, scrambling, making quiche, etc. it is quite easy to freeze eggs at home. You can’t, unfortunately, freeze them in their own neat little packages as the shell will almost always crack and the thawed yolk will be thick and gluey (though perfectly edible). But crack them out of their shells and beat them gently and you can freeze whole eggs, just yolks, or just whites wit hvery good results down the road.

Crack eggs into a bowl, separating them if desired, and beat gently to break membranes and blend (avoid adding air bubbles as much as possible).

For whole eggs or yolks add either ½ teaspoon salt (for savory dishes) or 1 tablespoon of sugar (for baking) per cup of liquid to improve the thawed product. Whites are fine frozen plain.

Freeze in the amounts you will use at one time so you can thaw only what you need.

A single large egg = about 3 Tablespoons, which will fit in an ice cube tray compartment. Pop frozen egg cubes into a tightly-sealable container.

2 large eggs = about 1/3 cup of whole egg
3 large eggs = about ½ cup of whole egg
6 large eggs = about 1 cup of whole egg

Freeze and store in air-tight containers, allowing space for expansion.

Be sure to mark each container so you know how much is in it, if the egg are salted or sweetened, and when you put it in the deep freeze.

To use thaw in the fridge overnight and be sure to adjust your recipe to account for the added salt or sugar.

Thanks Tom and Jean! See more at the Happy Farm’s Facebook page, and meet them in person at the Doylestown and Wrightstown Farmers’ Markets on Saturday mornings.

Look for Bucks County Taste on Facebook and Twitter!

Related posts:

1. Tidbit: Eggsperts weigh in
2. CSAs: It’s like having your own farm
3. Rent-a-chick

Earl’s Bucks County

Peace Tree Farm (inspired by the Native American word “tohickon,” which means “peace tree”) is located in Kintnersville, in Upper Bucks County. The farm, purchased by Lloyd and Candy Traven in 1983, encompases an acre of greenhouses on a historic 25-acre farm. In February 2009 Peace Tree Farm became one of the first greenhouse operations in the region to obtain organic certification. They grow herbs, begonias, poinsettias as well as specialty annuals and blooming potted crops, mostly for wholesale. You can learn more about them at their Web site.

Look for Bucks County Taste on Facebook and Twitter!

Related posts:

1. Earl’s Bucks County goes local
2. Getting local food on the local table
3. Earl’s goes into hibernation…

Here’s the deal:

• Rent 2 chicks for 2 weeks for just $35 (additional chicks $5 each)
• Everything is included: Natural-colored (no pink or blue) chicks, food, bedding, box, and instructions.
• You provide simple care and supervision.
• Pick up at Happy Farm on April 2nd or 3rd and return them two weeks later.

Contact Tom at ahappyfarm@yahoo.com.

Look for Bucks County Taste on Facebook and Twitter!

Related posts:

1. Freezing eggs
2. CSAs: It’s like having your own farm

What is disappearing, however, are the vegetables I froze last summer and fall. As I reached into the freezer last night for some tomatoes to make sauce, I did a quick count, and sighed. How long would it be before I could taste this year’s crop of tomatoes?

One of my goals this growing season is to buy one of those vacuum-pack machines because, well, we joined a local CSA last year for the first time. What’s a CSA, you ask? Something quite special.

What is it? CSA stands for “Community Supported Agriculture.” In short, it’s a way for consumers to buy into an agricultural enterprise, receive fresh, natural food seasonally and support our local food system.

Most CSAs are farms, and involve vegetables herbs, fruits and flowers, although other types – meat, fish – are popping up all the time, here and in other parts of the country. We are fortunate to have a healthy crop of CSAs here in Bucks County (and nearby) too. All told, about seven twelve, including one poultry farm CSA. And most use organic, or nearly organic, methods of farming.

How does it work? I’ll use a CSA farm as an example, since that’s most common. You buy a “share” per season (usually late May through mid-November), which entitles your household to a weekly portion of produce, grown on that farm. Many CSAs offer half-shares, too, which is what Mark and I have since we are only two adults. We pick up every other week. Some people go in with other family members or friends and buy a share together.

Most CSAs also ask that each household volunteer a certain number of hours per season but it’s quite reasonable. Our CSA, Anchor Run Farm in Wrightstown, asks full share members to put in 8 hours over the course of the season, half-share members only 4 hours. Tasks vary from helping with the garlic harvest (an” all hands on deck” type event) to weeding and other necessary farming maintenance.

At Anchor Run, we pick up every other week (because we are half-share members) which involves going to the farm on a Monday or Thursday, filling our bags with the vegetables picked that week, and doing some “pick-your-own” of other vegetables or fruits. The farmers tell us how much we can pick, trying to make sure there will be enough to go around for all members. Some CSAs have you pick all your own vegetables.

Many CSAs also offer other local products from partner farms, like eggs, poultry, beef, bacon, mushrooms, preserves, etc. that you can buy at the same time you pick up your share. And many also offer special educational programs for little family members, community events and cooking demos.

Why do it? Ah. When I wrote out the check last year, I was a bit taken aback. “For vegetables?” I thought, “This better be worth it.” And it was. Everything they say about eating FRESH vegetables is true: they taste so much better, they last so much longer, and the variety is delightful. Vegetables we had given up on – like radishes – were happily welcomed back into our home. We made new friends, like garlic scapes (the top green part of growing garlic, available for a brief time in the spring).

Another aspect of belonging to a CSA is that you truly cook seasonally – you have to; the refrigerator is bursting. This is what most intimidated me going in. Would I know what to do with it all? Would too much end up in the compost heap? But instead I found it exciting and fun. [See the excellent article, "Diary of a CSA Member," by Anchor Run member Tina Bashline below. She describes it perfectly.]

And we are not vegetarians (if you are regular readers of Bucks County Taste you know this!). Nor are we big salad eaters, or even, particularly gung-ho about vegetables. My point being, if WE could do it, and be converted, well, then, anyone could.

Another interesting side effect I noticed was that I went to the supermarket much less last summer. I actually ended up spending less money on food overall because of our CSA membership (my willpower in Wegmans being rather weak).

Who runs CSAs and how can I find one near me? We have eleven CSAs in Bucks County (and a few more nearby) that offer produce and one that offers poultry and eggs. They range in size from 25 members to over 200. Some have been going for years, some are just getting started. So if one of the established ones is full up this year, try another, newer one. You may be getting in on the ground floor, so to speak.

The CSAs are run by young couples, schooled in farming, like Dana Hunting and Derek McGeehan at Anchor Run, or Tom Murtha and his wife, Tricia Borneman, at Blooming Glen. Or farmers who come from multi-generational farms like Susan Snipes-Wells at Snipes Farm in Morrisville, or Sandy Guzikowski, who is a third generation farmer on her family’s land in Yardley. If you want to support local agriculture and open space in Bucks County, you’d be hard pressed to find a more delicious and healthy way to do it.

NOW is the time to sign up for CSAs. Here’s a list of CSAs in Bucks County. Please contact them for more details. Share prices vary, so find one that works for you and your household.

Anchor Run Farm
Vegetables, herbs, berries, flowers and other farm products
Dana Hunting and Derek McGeehan
2578 Second Street Pike
Wrightstown, PA 18940
Email: farmers@anchorrunfarm.com
Phone: 215.598.1519
WEB: www.anchorrunfarm.com

Barefoot Gardens
Vegetables, herbs, flowers
Linda Shanahan and Eric Vander Hyde
Mailing Address:
113 Decatur St.
Doylestown, PA 18901
Farm Address:
380 N. Shady Retreat Rd.
Doylestown, PA 18901
Email: Eric – ericv@barefootgardens.net
Email: Linda – lindas@barefootgardens.net
Phone: 267.629.9349
WEB: www.barefootgardens.net

Blooming Glen Farm
Vegetables, herbs, berries, flowers and other farm products
Tom Murtha and Tricia Borneman
98 Moyer Road
Perkasie, PA 18944
Phone: 215.257.2566
Email: info@bloomingglenfarm.com
WEB: www.bloomingglenfarm.com

The Guzikowski Farm (at Big Oak)
Vegetables, herbs, berries, and other farm products
Sandy Guzikowski
1205 Big Oak Rd.
Yardley, PA 19067
Phone: 215.295.0306
Email: sandygfarm@gmail.com

The Happy Farm
Day-range, pastured eggs (chicken and duck) and whole, pastured chickens, ducks, and turkeys. Grass-fed lamb.
Tom Colbaugh and Jean Nick
1911 Gallows Hill Rd.
Kintersville, PA 18930
Phone: 610.306.2796
Email: ahappyfarm@yahoo.com

Just One Seed
Vegetables, fruits, herbs and flowers
Eve Springwood Minson
Come Along Farm
55 A Municipal Road
Pipersville, PA  18947
Phone:  267.614.3695
Email: info@justoneseed.com
WEB: www.justoneseed.com/join.html

Myerov Family Farm
Vegetables, herbs, berries, flowers and other farm products
Neil Myerov
306 Elephant Road
Perkasie 18944
Phone: 215.249.3145 or 215.421.9413
Email: myerov@verizon.net
WEB: www.myerovfarm.com

Open Acres CSA
Vegetables, fruits and herbs
Nate Walker and Heather Brady
1073 River Road (@ Schneiderwind Farm & Nursery)
Upper Black Eddy, PA 18972
Mailing address:
P.O. Box 222
Erwinna, PA 18920
Phone: 646.408.1844
Email: openacres.csa@gmail.com
WEB: www.openacrescsa.com

Palovchak’s Produce
Vegetables, berries, flowers and herbs
Gail Palovchak
1541 Lower State Road
Doylestown PA 18901
Phone: 215.272.2200
WEB: www.localharvest.org/csa/M28193

Pennypack Farm and Education Center
Vegetables, fruits, herbs
Andy Andrews
685 Mann Road
Horsham, PA 19044
Phone: 215.646.3943
Email: info@pennypackfarm.org
WEB: www.pennypackfarm.org

Sitko Family Farm
Vegetables, herbs and flowers
Henry Sitko
115 Thousand Acre Road
Sellersville, PA 18960
Phone: 215.264.6989
WEB: www.localharvest.org/sitko-family-farm-csa-M29091

Snipes Farm and Education Center
Vegetables, fruits, herbs and other farm products
Susan Snipes-Wells
890 W. Bridge St.
Morrisville 19067
Phone: 215.295.1139, ext. 103
Email: info@farmschoolatsnipes.org
WEB: www.FarmSchoolAtSnipes.org

Update: Added one more CSA – Open Acres CSA – on March 25th, 2010; Added Palovchak’s Produce, Pennypack Farm and Education Center, and Sitko Family Farm on September 21, 2010.

————————————————

The following article was posted last year on the Anchor Run Farm Web site. It made me chuckle. And I think it does a good job describing the life of a CSA household. Thanks, Tina.

Diary of a CSA Member
by Tina Bashline (with permission)

In the autumn of 2004, when my family first heard of the newly created Anchor Run Farm CSA, we had no idea what a CSA was. And this fall, at the end of the 2009 growing season, I know that we are STILL learning how to make the most of this amazing relationship between farmers and food-conscious community. Just the other night, my husband, kids, and I were reviewing some of our early CSA experiences and how we get better and better at this every year. For example…

Year One: The year we had no idea what we had really signed up for. We thought we were supporting local farmers and open space in our township. So, who are all these vegetarians talking about organics? Greens? So many greens? What do you do with them? How do you even get them into the refrigerator? I’ll admit it: that first year saw some wasted greens that ended up as compost. We were sad about it, but vowed we would do better next year.

The Next Year: Guess what? GREENS again – that first crop of the season, of course! This year, we knew the solution. Use the greens first – sometimes the same day we brought them home. We searched for recipes and found an amazing number of both exotic and fast/easy recipes. And our two stand-bys were always “add them to soup” or “cook them in olive oil with garlic.”

Year Three: Are we slow learners or what? This was the first year we really got into the whole concept of “seasonal eating.” In other words, those recipes that want you to combine spring peas with summer squash are NOT a reality when you are eating fresh from the farm. If we were going to avoid grocery-store vegetables, we were going to eat only what was in the pick-up that week. That was the hardest lesson: EAT WHAT YOU HAVE; don’t pine for what’s not available.

I think year three was also the year that we finally started getting creative with herbs too. We would bring home clippings of sage or basil and just do an internet search… maybe “recipe, sage, squash” and see what would come up. Or, we would get crazy and make something up.

That was also the first time my husband tried making preserves… basil jelly and a garlic/rosemary preserve. Those beautiful little jars were our Christmas gifts to our relatives that year.

Year Four: Now, we are getting picky. WHAT do you mean – ONLY ONE CELERIAC??? (Never mind that we didn’t even know what it was Year One.) How can we make soup with just one? This was the year that we learned to “hang out” near the Share Box in the pick-up room. When the newbie members were saying “Yuck–celeriac,” we could pounce on the rejected roots and take them home where they would be loved. (And conversely, we could also toss our unwanted lettuce in that same box, knowing that “people too busy to cook” can NEVER get enough lettuce and would be happy to take “our” lettuce home with them.)

This Year: Still learning. Cucumbers. TOO. MANY. CUCUMBERS. You can’t freeze them and I can take only so many salads and soups made of them. But taking a hint from previous gluts, we figured it out once again. At Anchor Run, we loved the year of “too many beets.” We made sauce all summer long in the “summer of too many tomatoes.” We actually mailed potatoes to my mother during the amazing “year of the potato.”

So, for the year of the cuke, we learned to make pickles. It was scary the first time, but my daughters love dill pickles. And once we realized how easy canning was, we were pretty sad when the cucumber season finally came to an end. (I am very sad to report that EVERY JAR we canned has been eaten already too!)

Next Year: What will the lessons be? It’s hard to tell at this point. But, I do know that we’ll be thinking more about the farm as a working community. Crops are harvested and they are distributed to be shared among us. We will continue to “share” most of our lettuce with others. We will be watching the Share Box for celeriac and scallions and vegetables that others don’t care for as much as we do.

And most of all, we’ll be looking forward to sharing good weather and warm conversations with our farmers and fellow members throughout the season. See you then.

Another interesting article on CSAs is at www.Rodale.com,
Save Money, Lower Your Blood Pressure, with a CSA Subscription

Look for Bucks County Taste on Facebook and Twitter!

Related posts:

1. CSAs: It’s not too late for 2011
2. Snipes Farm CSA Shares Still Available
3. Summer Evening Farm Tours

So when I first moved out to the ‘burbs, I was a bit taken aback to learn that my local firehouse was a volunteer operation. “Volunteers? Called via a siren??” I have since learned that most firehouses in the United States are volunteer-run, and run very well. It is a very special person who volunteers to protect and help their community in this way, and my appreciation for him or her is great.

Living in Bucks County, though, I have come to appreciate our local fire companies for something else – their food (come on, you knew where I was going with this). I am stating here in print that it is one of our long-term goals to sample every firehouse breakfast in Bucks County. Why? Because, as the saying goes, it’s there. Consider it our public service.

Some fire companies do a breakfast once or twice a year. Some do it four times a year. The Community Fire Company #1, Station 42, in Riegelsville, does it EVERY MONTH. And they have done so for over twenty years. This we had to check out.

It was a warm August Sunday when we arrived in Riegelsville. If you’ve never been to a firehouse breakfast, here’s how it typically works. Tables and chairs are set up in the actual firehouse (they move the engines outside). You usually pay up front, sit down at a clean table setting, and wait for a friendly face to appear with a pot of coffee. Breakfast – eggs, pancakes, meat, toast, etc. – is served to you at the table shortly after that. The firefighters are often the ones in the kitchen turning out the hotcakes, with the Auxiliary ladies serving up. The atmosphere is boisterous and friendly, with families, seniors and everything in between. Strangers talk to each other and become new friends. This city girl was charmed the first time I went to one here in Wycombe.

The Riegelsville breakfast works a little differently, but then, they’ve got the experience. Instead of paying one set price up front, we were directed to sit down and fill out a simple paper menu at our seats with choices of eggs (circle how you want them), three kinds of meat (ham, sausage or scrapple), hotcakes, French toast, creamed beef, potatoes, toast, juice, and hot beverages (coffee, tea, hot chocolate). It’s more like a diner that operates once a month.

Seeing as we had an obligation to sample as much as we could, Mark, our friend, Peter, and I all ordered the Firefighters Special: 2 eggs, 2 hotcakes, 1 slice of ham, 2 pieces of sausage, potatoes and toast. Price? $6.75. And that’s the most expensive dish on the menu. Oh, and Peter also got the French toast. Good man.

I wanted to find out more about the Riegelsville firehouse and its meals (they do dinners too), and Diana Cox, president of the Auxiliary, was good enough to sit down and chat with us. She filled in some of the details and told us about the important role the breakfasts and dinners play in helping to pay for engine trucks, repairs and other firehouse improvements.

As for sources, all their eggs come from Rick’s Egg Farm in Kintersville. Meat comes from R&R Provisions in Easton. And all produce comes from Trauger’s Farm, also in Kintersville.

Diners come from as far as Warminster and Souderton, or folks just passing by on 611 who see the sign and drive up the hill. During the summer months, they serve 300 to 400 people. In the fall and winter, they get over 400, with almost 500 around Christmas. And they do this from 8 am to noon on the third Sunday of every month.

Ah, but the dinners. It began innocently with a spaghetti dinner a few years back, says Diana. Now they are doing them almost every month. October will be Pork and Sauerkraut (check our Food Events in Bucks County soon for time and date). May is their now famous Roast Beef Dinner with fresh local asparagus. Lent brings a Fish Fry. Spaghetti Dinner in June. The baked goods are all homemade and donated by community members. The stuffing and potatoes are real, says Diana, horrified when people suggest otherwise. And the vegetables are all fresh and local. In fact, the day after we spoke was going to be corn blanching day for the Auxiliary, to freeze and use for the rest of the year during the dinners.

So, if you’re hungry this Sunday, September 20th, go to Riegelsville for breakfast. Our only regret when we went was we didn’t have time to explore the rest of Riegelsville that day. But fall is here, and it sounds like a great day trip.

The Community Fire Company #1, Station 42
333 Delaware Avenue
Riegelsville, PA
610-749-2737

Related posts:

1. What's Up, Dad?
2. Hello August!
3. Weekend Eats in Bucks County

We hope to get to the Farm Tour Potluck sponsored by the Bucks County Foodshed Alliance on this Wednesday, August 5th. It will start at 6:30 pm at Trauger’s Farm in Kintersville, on Route 611/River Road.

Here’s the run-down for the weekend. Check out our online calendar, Food Events in Bucks County for more details on any of the events below. Have a cool, relaxing weekend.

Friday, July 31st:

• Linden Hill Farmers’ Market, 3:30 – 7:30 pm, Ottsville.
• Wine Concert Series @ Shady Brook Farm,  7 – 9 pm, Yardley. Weather permitting. Free.
• Cocktails for a Cause, 7 – 9 pm, Brick Hotel, Newtown.

Saturday, August 1st:

• Doylestown Farmers’ Market,  7 am – Noon, Doylestown.
• Green Market @ the Golden Nugget Antique Market, 8 am – 2 pm, Golden Nugget Antique Market, Lambertville, NJ.
• Indian Valley Farmers’ Market, 8:30 am – 12:30 pm, Telford.
• Plumsteadville Grange Farm Market, 9 am – 12 pm, Route 611 just north of Stump Road, Plumsteadville.
• Wrightstown Farmers’ Market, 9 am – 1 pm, Wrightstown. 
• “A Night in White” Wine Tasting, 6 – 10 pm, Quakertown Train Station, Quakertown.
• Farm to Table Dinner at Historic Lindsay Farm, 6:30 – 8:30 pm,  (benefits the Heritage Coservancy), Warminster.

Sunday, August 2nd:

• Saucon Valley Farmers’ Market, 9 am – 1 pm, Hellertown.
• Hunterdon Land Trust Farmers’ Market, 9 am – 1 pm, Flemington.
• Sunday Funday: Blackberry Festival @ Shady Brook Farm, 8 am – 12 pm, Yardley.
• French Cabaret @ Hopewell Valley Vineyards, 4 – 6 pm, Pennington, NJ.

Related posts:

1. Marathons, Music and Markets
2. Bucks County Farmers’ Markets 2010
3. Farm-to-Table…to mouth

We stopped by Shady Brook Farm on Sunday and I picked up their flyer, “Tips on how to pick-your-own strawberries.” Here’s a few of the good ones:

• Pick only plump, red berries. Berries will not ripen once they are picked. The smaller berries are often the most flavorful.
• Pick them gently. Strawberries are tender and bruise easily if they are squeezed so pick them gently. Grasp the stem just above the berry and twist gently to remove the berry.
• Don’t overfill your container. Heaping strawberries more than 5 inches deep will damage the lower berries.
• After rain, pick only berries you plan to eat soon. Strawberries rot quickly if the weather is rainy so, after it rains, only pick berries you plan to eat immediately.
• Cool your berries as soon as possible. Strawberries picked during the heat of the day will not keep as well as berries picked early in the morning or on cooler days.
• Don’t wash the berries until you are ready to use them. Washing will make them more prone to spoiling. Fresh picked strawberries may last only two or three days in the refrigerator so freeze any unused berries to enjoy later.

There are many places in Bucks that you can pick-your-own strawberries. Here’s a few but for a complete list, see the the Penn State Extension website or the PickYourOwn website. Call or check the farm’s website for times and availability (check to see if the rain has affected harvesting).

• Brumbaugh’s Farm, 2575 County Line Rd, Telford,
  215-723-3508
• Center Farm, 2224 Forest Grove Rd, Furlong,
  215-794-7702
• Hellerick Farm, Doylestown
• None Such Farms, Buckingham (update: no PYO strawberries as of 6/16/09; check later if the sun comes out!)
• Shady Brook Farm, Yardley
• Snipes Farm, Morrisville
• Solly Brothers Farm Market, Ivyland
• Traugers Farm Market, Kintersville

Related posts:

1. Pick-your-own strawberries in Bucks
2. 'Tis the Season
3. Cool Jazz, Strawberries and Even a Pig Roast

The Bucks County Foodshed Alliance

The first one is this Wednesday, June 3rd at Delaware Valley College’s campus. Participants will meet at The Market by Shady Brook Farm, 2100 Lower State Road, Doylestown, 18901. Delaware Valley College is a private, co-educational four-year college founded in 1896 as the National Farm School. Its 550-acre campus includes the fields, farms and education facilities that support its agriculture, science and business programs.

Three more summer farm evenings:

• Wednesday, July 1 – Hendricks Farm & Dairy, 202 Green Hill Road, Telford PA 18969
  HF&D is a grass-fed, natural raw milk dairy producing fine farmstead cheeses and cured meats. Trent and Rachel Hendricks are dedicated to horse-powered, sustainable farming the traditional way.
• Wednesday, August 5 – Trauger’s Farm and Market, 335 Island Road (Route 611 & Island Road), Kintnersville PA 18930
  Myron and LeeAnn Kressman grow a huge variety of vegetables and fruit on a little more than 50 acres, run a small store on the premises and sell produce in season at local farmers’ markets. The farm has been in the Trauger family for nine generations.
• Wednesday, September 2 – Manoff Market Gardens, 3157 Comfort Road (between Laurel and Paxson roads), Solebury PA 18963
  Gary and Amy Manoff began farming on Comfort Road in 1984. They are known for their white and yellow peaches and nectarines and 20 different varieties of apples, as well as strawberries, blackberries, melons and pumpkins.

The farm tours replace the BCFA’s general meetings (first Wednesday of the month from June to September). For those of you unfamiliar with this great organization, the Bucks County Foodshed Alliance, founded in 2006, is a coalition of farmers, landowners, restaurateurs, educators, environmentalists and consumers working together to foster and expand a comprehensive, local, sustainable food supply in Bucks County, Pennsylvania. General meetings, open to the public, are held the first Wednesday of the month at the Wrightstown Village Library or other area venues of special interest. BCFA also manages the Wrightstown Farmers Market at 2203 Second Street Pike, which is open every Saturday, 9am – 1pm, May 23 to November 21, 2009 and the Lower Makefield Farmers Market at Edgewood and Heacock Roads in Yardley, open every Thursday, 3:30 – 6:30, June 4 to October 15, 2009.

Related posts:

1. Reprise: Rain, Rain Go Away…In Time For The Weekend
2. 'Tis the Season
3. CSAs: It’s like having your own farm

Weekly markets:

• Springtown: Wednesdays from 3  to 6 pm, Springtown Firehouse, 1030 Main Street/Route 212 (begins May 6th)
• New Hope: Thursdays from 3:30  to 7 pm, New Hope-Solebury High School, 180 W. Bridge Street (begins May 7th)
• Lower Makefield: Thursdays from 3:30 to  6:30 pm, Edgewood & Heacock Rds (begins June 4th)
• Linden Hill: Fridays from 3:30 to 7:30 pm, Linden Hill Gardens, 8230 Easton Rd in Ottsville (begins May 29th)
• Wrightstown: Saturdays from 9 am to 1 pm, 2203 Second St Pike (near the township bldg.) (begins May 23rd)
• Doylestown: Saturdays from 7 am to 12 pm, W. State & Hamilton Streets (already in full swing!)
• Plumsteadville Grange Market: Saturdays from 9 am to 12 pm, Route 611, just north of Stump Rd (begins June 6th)

Check our calendar for more details and directions.

Here’s a listing of year-round markets,  roadside and “pick your own” farms that you might want to check out. This is not a comprehensive list. I “cherry-picked” (no pun intended!) ones opening in May/June. Please see the Penn State Cooperative Extension, Bucks County for more information.

Active Acres Farm: Specialty plants, bedding plants, perennials, hanging baskets, hay & straw, strawberries, peaches, sweet corn, tomatoes, peppers, eggplant, squash, cucumbers, melons, onions, cornstalks, ornamental corn, mums, gourds, rides to the pumpkin patch*, barnyard animals, educational school tours, Sleepy Hollow Haunted Hayride. *Pick-your-own: May-October Every day
881 Highland Road, Newtown 18940
215-968-2192

Bechdolts Orchard, Inc.: Peaches, pears, apples, plums, nectarines, tomatoes, peppers.
2209 Leithsville Rd/Route 412, Hellertown 18055
610-838-8522
Spring & fall hours – 9:00 am-5:00 pm
Summer hours – 9:00 am-6:00 pm

Bolton’s Farm Market: Turkey: parts, sausage, ground, cutlets; chickens, beef, berries, sweet corn, cantaloupes, tomatoes, peaches, other fruits and vegetables, milk in glass bottles. No hormones or drugs used on animal products. Phone orders taken.
Route 113, Silverdale 18962
215-257-6047
Market: Year round, Monday – Saturday.

Brumbaugh’s Farm: Strawberries*, raspberries, peas*, sweet corn, tomatoes, peppers, squash, beans, herbs, lettuce, melons, cucumbers, cut flowers, asparagus, mums, pumpkins, gourds, Indian corn, hanging baskets, bedding plants, Christmas wreaths. *Pick-your-own
2575 County Line Road, Telford 18969
215-723-3508
Market: April – December, Monday-Saturday

Carousel Farm Lavender: Lavender plants, flowers, Lavender products-soaps, candles, creams, essential oils. Organic.
5966 Mechanicsville Road, Mechanicsville 18934
917-837-6903
Open from May to December; call for hours

Center Farm: Strawberries* (June), Seasonal Vegetables, Flowers*, Fall Field Pumpkin Picking, Gourds, etc. Daily *Pick-your-own
2224 Forest Grove Road, Furlong 18925
215-794-7702
June-November 10:00 am-7:00 pm

Charlann Farm: Asparagus, peas, beets, cabbage, sweet corn, tomatoes, peppers, cantaloupes, eggplant, string beans, zucchini, vegetable plants, Hanging Baskets, bedding plants, straw, Indian corn, pumpkins, gourds. Christmas trees, wreaths. Also at Lower Makefield Farmers’ Market.
586 Stonyhill Road, Yardley 19067
215-493-1831
Market: May 1-October 31, every day, 9 am- 6:00 pm
Thursdays: Lower Makefield Township Farmers’ Market

Ely Farm Products, Inc.: Pork, beef, poultry, veal, processed meats (bacon, sausage, ham, kielbasa, dried beef, jerky, etc.) Holiday turkeys – all natural, deer processing, pig roasts, raw honey, all natural eggs, European-style Artisan cheeses.
401 Woodhill Road, Newtown 18940 (Washington Crossing)
215-860-0669
Market: Open all year; Thursday, Friday – 9 am to 5 pm, Saturday – 9 am to 2 pm

Hellerick’s Family Farm: Strawberries*, pumpkins*, gourds*, cut flowers*, Pumpkin Festival, straw bales, corn shocks, Indian corn, pie pumpkins, winter squash, fall decorating supplies, apples, dried gourds for crafting. FAMILY FUN, Straw Maze, Jungle Trail Maze, Hayrides – Saturday & Sunday. School tours, 5 acre corn maze, Old Fashioned Fun Area, Birthday parties, Corporate parties. *Pick-your-own
5500 Easton Rd., On Rt. 611, six miles north of 202, Doylestown 18902
215-766-8388
Market: May, June & October, every day

Fairview Farm: Farm fresh milk in glass bottles. Our own tree ripened peaches & plums, organic eggs. Strawberries, sweet corn, tomatoes, apples, peas*, other seasonal vegetables. Fresh turkeys for Thanksgiving. * Pick-your-own
831 Pineville Road, Pineville 18946
215-598-3257
Market: Monday – Saturday, Call for hours

Lapinski Farm: Strawberries, raspberries, corn, snow peas, pumpkins, broccoli, asparagus, tomatoes, cantaloupes, beans, onions, peppers, peaches, plums, watermelons, red beets, hull peas, Indian corn, potatoes.
1003 Middle Road, Dublin 18917
215-249-3431
Monday, Tuesday, Thursday, Friday – 1:00 -7:00 pm
Saturday – 8:00 am- 4:00 pm; Wednesday & Sunday – closed.
Plumsteadville Farmers Market – 9:00 am – 12:00 noon on Saturdays

Lilies & Lavender: Cut flowers & herbs, culinary herbs in pots.
729 Limekiln Road, Doylestown 18901
215-345-7282
Sell at the following: Doylestown Farmers’ Market, Emmaus Farmers’ Market, New Hope Farmers’ Market, Wrightstown Farmers’ Market, Middletown Farmers’ Market. Farm stand is serve yourself.

Maximuck’s Farm Market: Their own bird feed along with produce, plants, flowers, hanging baskets, hormone free frozen beef, crafts, holiday and seasonal merchandise, glass bottled milk, year round hydroponic lettuce, pumpkins.
5793 Long Lane Road , Doylestown 18902
215-297-9894
Market: Open Year Round, Tuesday-Sunday

Milk House Farm Market: Eggs, honey, hay & straw-year round. Seasonal – sweet corn, wide variety of fresh vegetables, tomatoes, pumpkins, cut flowers. Eggs are free from antibiotics, hormones, steroids. Hens are cage free. Also at Wrightstown Farmers’ Market (Saturday) and Linden Hill Farmers’ Market (Friday afternoons).
1118 Slack Road, Newtown 18940 (Washington Crossing)
215-852-4305
Open sun-up to sun-down all year.

None Such Farm Market: Their own farm raised beef, sweet corn, tomatoes, strawberries*, asparagus, other vegetables, melons, dairy, squash, bedding flowers, pumpkins*, bakery, meat shop, full service deli featuring Boars Head meats & cheeses. New flower department. *Pick-your-own
4458 York Road 1/4 mi. S. of Rte. 413, Buckingham 18912
215-794-5201
Market open year round, every day, 8:00 am – 6:30 pm

Peace Valley Lavender Farm: Lavender plants, lavender flowers*, lavender sachets & pillows, lavender bath & body items, dried lavender and more. * Pick-your-own.  # Organic
802 New Galena Road, Doylestown 18901
215-249-8462
Gift Shop: year round Thursday-Saturday-10:00 am-5:00 pm
Sunday-12:00 noon-5:00 pm

Penn View Farm: Milk – pasteurized, non-fat, 2% & whole milk, frozen beef, local ice cream, seasonal produce, bulk foods.
1433 Broad St. At Broad & Middle Rd., south of Rt. 313 (South of Dublin), Perkasie 18944
215-249-9128 (market), 215-249-3395 (farm)
Market: Year round, Monday-Saturday

Rick’s Egg Farm: Antibiotic & hormone-free eggs from our own free-nesting uncaged hens, butter, cheese, meats, rhubarb, strawberries, honey, potatoes, maple syrup, “Bottled milk produced without the use of rbST”, in-season fruits & vegetables, pumpkins & gourds. Kitchen Kettle jams & relishes. Nelson’s Dutch Farms ice cream, home baked goods. Homestead’s #Organic, Fair Trade Coffee.
4917 Durham Road (Route 412), Kintnersville 18930
610-847-5322
Market: January – December, Monday – Saturday, 8 am – 6 pm, Sunday, 8 am – 2 pm

Shady Brook Farm & Agway: Bedding plants, apples*, blackberries*, strawberries*, peaches*, raspberries*, flowers, fresh summer & fall produce-Year round Farm Market & Garden Center, school tours, fall activities include: pumpkins* & haunted activities, Holiday light show, Rose Bank Winery kiosk, bakery & hormone free milk in glass bottles, ice cream & deli. *Pick-your-own
931 Stony Hill Road Off Rt. 332 at I-95, Yardley 19067
215-968-1670
Market: Monday – Saturday, 7:00 am – 7:00 pm, Sunday, 9:00 am – 5:00 pm

Solly’s Farm Market: Strawberries*, pumpkins*, tomatoes*, beans*, peas*, peaches*, raspberries*, sweet corn, apples, lopes, squash, cucumbers, Indian corn, gourds, straw, mums, broccoli, beets, eggplant, hot peppers, bedding plants, Christmas trees, wreaths, jams, baked goods, school tours, hayrides. *Pick-your-own
707 Almshouse Road, Ivyland 18974
215-357-2850
Market: May 1 – December 24

Styer Orchard, Inc.: Strawberries*, cherries*, peaches*, apples*, pears*, plums*, grapes*, pumpkins*, winter squash, summer vegetables*, sweet corn*, gourds, fall items, straw, blackberries*, nectarines, apricots, school tours, hayrides. * Pick-your-own
97 Styers Lane, Langhorne 19047
215-702-9633
Market: Open from late May to January; Call for hours & availability

Tabora Farm & Orchard: *Apples, *strawberries, *vegetables. From-scratch Bakery & Deli. Country store. Seasonal Festivals. * Pick-your-own. Also at Linden Hill Farmers’ Market.
1104 Upper Stump Road, Chalfont 18914
215-249-3016
Open 7 days a week., 9:30 am-7:00 pm

Tall Pine Farms: Fruit & vegetables including but not limited to: Apples, bamboo stakes, beans, beets, brambles, broccoli raab, carrots, cherries, corn, cucumbers, eggplant, gourds, green herbs, okra, onions, peaches, peas, peppers, potatoes, pumpkins, radishes, summer & winter squash, strawberries, tomatoes, tomatilloes, turnips, sunflowers & other specialty items.
1046 Swamp Road, Rushland 18956
Market: Open April-November
Check our website for times & availability or find us at local Farmers’ Markets in Doylestown, Jenkintown, Lower Makefield, New Hope, Springtown, & Wrightstown

Tanner Brothers: Dairy products, ice cream, fruits, vegetables, baked goods.
1070 Hatboro Road, Ivyland 18974
215-357-1716
Market: Year round, every day

Trauger’s Farm Market: Strawberries*, peas*, (shelling available), string & lima beans*, tomatoes*, blackberries*, raspberries*, sweet corn, asparagus, rhubarb, peppers, summer & winter squash, zucchini, sweet potatoes, broccoli, cauliflower, eggplant, cut flowers, pumpkins, fruit & gift baskets, Christmas trees & wreaths. *Pick-your-own: June-September. Phone orders for freezing.
Rt. 611, 2 miles south of Riegelsville, Kintnersville 18930
610-847-5702
Market: Open year round
Also at Doylestown Farmers Market, Linden Hill Farmers Market, Plumsteadville Grange Farmers Market, Saucon Valley Farmers’ Market

Jacob & Jayne Wildemore: Apples*, strawberries*, blueberries*, lettuce, beans, herbs, peas*, summer & winter squash, tomatoes, peppers, cucumbers, eggplant, garlic. *Pick-your-own Phone orders.
977 Upper Stump Rd. At Upper Church & Lower Stump Roads, Chalfont 18914
215-249-3683
Market: April-November, Monday-Saturday
Doylestown Farmers’ Market

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