Backyard Beekeeping with Rodney Morgan
June 15, 2013 2:00-4:00 PM
Registration now open!
What is all the buzz about beekeeping? Come and find out! Rodney Morgan will share his experiences as a local beekeeper and what it takes to raise a hive of your own. This workshop will cover the basics of hive management, “bee”havior, making a nucleus colony and the seasonal needs of honey bees.
Wednesday is market day! We’ll be on the square in Carlisle from 3-7pm, rain or shine! We will have mesclun mix, spinach, bibb lettuce, green and red leaf lettuce, green onions, bok choy, herbs, dried beans, hot sauce and other canned goodies.
Check out the Farmers on the Square Facebook Page for more info about this weekly farmers’ market!
This week at the market:
Activities and Cooking Demo: Tanya from Home Cooked Healing will be doing a cooking demo from 3:00-5:00 involving bok choy. Come and taste her creation and pick up a recipe. Enjoy the colonial sounds of the fiddle by Betsy Barnicle from 5:00-6:30. Jennifer from Healing Touch Massage will be with us again to put you in a state of calm and relaxation while you leave the market far, far away.
Beeman’s Baked Goods: Kate goes crazy in the bakery! Look for their tasty whoopie pies, breads, cookies, and focaccia. This week she will have rhubarb pie, chocolate peanut butter cake and carrot cake with cream cheese frosting.
Cool Beans: Katie will have tasty micro-greens, eggs, salad greens, vegetable and herb plants and, as always, great cold drinks and cookies!
Dawg Gone Bees: Jackie and Hal bring you all-natural honey products supplied by their bees. You will find beeswax products like candles. They also will have an array of sweet and tart jams and jellies. Homemade honey mustard has been added to their product list.
Dickinson College Farm: Jenn and students will have spring onions, mesclun mix, spinach, bibb lettuce, green and red leaf lettuce, green onions, bok choy, herbs, dried beans, hot sauce and other canned goodies.
Esh’s Produce: Steven will have radishes, asparagus, spring onions, red beets, lettuce, fresh brown eggs, homemade egg noodles, potato chips, ketchup, root beer and canned goods. Yum!
Everblossom Farm: Elaine will have many varieties of fresh greens for cooking or eating raw such as nappa cabbageand boc choy, beautiful red radishes, asparagus and some heirloom dried beans. Also, look for potted veggie plants for your garden. Ask about their CSA.
FreshaPeel Hummus: Deborah’s hummus flavors are tahini free, preservative free, gluten free, dairy free, low in fat and low in sodium! Stop by and sample the Blazin’ Buffalo or Ginger Lime hummus! Also, made-on-site guacamole and salsa.
Keswick Creamery: Award-winning gourmet cheeses made with milk from cows raised outdoors on lush pastures. Mel will have special reserve cheeses that have been aged for one year. Try their spicy dragon’s breath or pimento spread! They will also have bove, fresh whole milk ricotta and yogurt.
Lark Rise Farm: Sherri and Cookie have expanded and now sell produce AND bread! They will have lettuce mixes, herb bunches, tender pea shoots, and sauté mix. Fabulous artisan breads, bagels and ciabatta bread for pizza margarita, to name a few. Ask for information about joining their CSA!
Mountainside Supper Club: Steve is at the market this week (alternates with North Mountain Pastures). He will be cooking up all kinds of meals “to go” made from all the fresh and wonderful goodness available at the market and from local farms.
Morgan’s Mushrooms: Lynne and Rod will have fresh shiitake mushrooms and a few bags of dehydrated shiitake. Arrive early if you are hoping to bring home some fresh oyster mushrooms as they are limited.
North Mountain Pastures: NOT IN THE MARKET THIS WEEK – raises and sells pastured pork, pastured chicken, pastured turkeys, and grass-fed lamb and beef, as well as artisan cured meats. We will have our sausages (Italian, breakfast, Lincolnshire, chorizo, bratwurst) that are nitrate free, all natural and handmade using only pasture raised meats, organic spices and unrefined sea salt.
Otterbein Acres: Mark and Paul will be busy at the grill! They will be serving up fabulous grilled hickory-smoked sausage and free-range chicken. They have coolers full of all types of cheese (try the Ewe’s Dream!), yogurt, smoothies, meats, chicken, meadow mint tea and kombucha.
Pecan Meadow Farm: Daniel is with us each week providing a selection of pasture-raised meats. Choices include lamb, beef, duck, rabbit, guinea and chicken. Keep your eyes open for duck eggs, granola and special baked treats on occasion.
Perry County Land and Beef: Shana will be bringing all the usual tasty hearth-baked breads and pasture-raised beef products! They will also have freshly-prepared foods made with their beef, bread, eggs and veggies.
Piney Mountain Orchard: Megan’s veggie delights will feature radishes and arugula, salad mix and a variety of cooking greens! Stop by for a recipe or two, as well.
Prescott’s Patch: Steve and Lynn will have…strawberries!, asparagus, arugula, lettuce, spinach and radishes. I hope your garden is ready because they will bring pepper and eggplant plants along with tomato seedlings.
Roots Flower Farm: Look what Michelle has for you this week! The first of the peonies! Sweet William, Baptisia, more green wheat & barley are among the choice selections. Last week for jelly jar arrangements. rootsflowerfarm.com
Sunset Valley Farm: Emanuel has straight-from-the-grass-fed-cow raw milk, chocolate milk, cheeses, low-fat black raspberry yogurt, maple yogurt, sweet butter, eggs and cream. Hand-dipped ice cream cones, too! Plus, ask them about their CSA!
Sunshine Tomato Company: Carla brings to you “Sunshine Pasta Sauce” made with all yellow tomatoes provided by local farmers. Lower in acid that normal red sauce. No sugar and gluten free. So many different options for use. Be sure to try a sample.
Three Springs Fruit Farm: Alana, Ben and the gang bring lots of crisp sweet apples (Fuji, Jonagold and Cameo), and fresh-cut asparagus, rhubarb and strawberries. They will also have applesauce and bottled juices. Don’t forget to check out the tart cherry juice, Fuji apple juice and dried apples!
Torchbearer Sauces: Brandon brings you irresistible flavors that allow you to spice up your food, salivate over your entrees, and emblazon your taste buds like never before.
Wild for Salmon: Not here this week. They are in the market on the SECOND Wednesday of each month. wildforsalmon.com
Amaranth Gluten Free Bakery: Not here this week. They are in the market on the THIRD Wednesday of the month. Kristen will bake up a scrumptious selection of gluten free breads (caraway, cinnamon raisin, 4-seed); dinner rolls, sandwich buns, focaccia, muffins, cookies and granola! All gluten free! Plus many dairy-free options.
See you on the square!
May 18th, 2:00-4:00pm
Stalking Wild Edibles
Register
Back by popular demand, local forager Dawn Toutkaldjian joins Dickinson College Farm to impart her wisdom and enthusiasm for foraging wild edibles. This meandering workshop will take place in and amongst the fields at the College Farm. Participants will learn how to identify medicinal and nourishing edibles otherwise mistaken as weeds!
Dickinson College Farm, 553 Park Dr., Boiling Springs, PA
Fee: $6 PASA or DC Farm CSA member/$8 non-member
Our 2013 Sustainability School series features monthly workshops through November! Find out more on our Sustainability School webpage.
Wednesday is market day! We’ll be on the square in Carlisle from 3-7pm, rain or shine! We will have mesclun mix, spinach, bibb lettuce, green and red leaf lettuce, green onions, bok choy, herbs, dried beans, hot sauce and other canned goodies.
From the Farmers on the Square Facebook Page:
This week at the market:
Amaranth Gluten Free Bakery: New to us this week! Kristen will bake up a scrumptious selection of gluten free breads (caraway, cinnamon raisin, 4-seed); dinner rolls (rosemary sea salt; parmesan herb); sandwich buns, hot dog buns, pizza crusts, foccacia, muffins (chocolate cream cheese, chocolate, vanilla, ginger pear); cookies and granola! All gluten free! Plus many dairy-free options.
Beeman’s Baked Goods: Kate goes crazy in the bakery! Look for their tasty whoopie pies, breads, cookies, focaccia, crackers and pies.
Cool Beans: Katie will have tasty micro-greens, eggs, salad greens, vegetable and herb plants and, as always, great cold drinks and cookies!
Dawg Gone Bees: Jackie and Hal bring you all-natural honey products supplied by their bees. You will find beeswax products like candles. They also will have an array of sweet and tart jams and jellies. Try the honey popcorn or bring an all-natural dog treat home to your pup.
Dickinson College Farm: Jenn and students will have mesclun mix, spinach, bibb lettuce, green and red leaf lettuce, green onions, bok choy, herbs, dried beans, hot sauce and other canned goodies.
Esh’s Produce: Steven will have radishes, asparagus, spring onions, red beets, lettuce, fresh brown eggs, homemade egg noodles, potato chips, ketchup, root beer and canned goods. Yum!
Everblossom Farm: Elaine will have many varieties of fresh greens for cooking or eating raw, beautiful red radishes, asparagus and some heirloom dried beans. Ask about their CSA.
FreshaPeel Hummus: Deborah’s hummus flavors, ranging from Lemon Kale to Tuscan Garlic, are tahini free, preservative free, gluten free, dairy free, low in fat and low in sodium! We blend Ayurvedic spices (cumin, pepper, cardamom, coriander) with whole cooked dry chickpeas, fresh lemon and lime juices, non-GMO expeller cold pressed Canola Oil (PA Farm Grown & Processed), Organic Blue Agave Nectar, and Ancient Real® Sea Salt. Stop by and sample the Blazin’ Buffalo or Ginger Lime hummus!
Keswick Creamery: Award-winning gourmet cheeses made with milk from cows raised outdoors on lush pastures. Mel will have special reserve cheeses that have been aged for one year. Try their spicy dragon’s breath or pimento spread! They will also have fresh whole milk ricotta and yogurt. Did you know that their yogurt is naturally lactose free? Don’t forget about chocolate pudding – recently featured in Washingtonian Magazine – for dessert!
Lark Rise Farm: Sherri and Cookie have expanded and now sell produce AND bread! They will have Jerusalem artichokes, lettuce mixes, herb bunches, baby kale, tender pea shoots, radicchio, our fresh breads and bagels as well as dried hydrangea bunches and information about joining our CSA!
Mountainside Supper Club: NOT AT MARKET THIS WEEK – alternates with North Mountain Pastures. Steve is a new chef with us this season. He will be cooking up all kinds of meals “to go” made from all the fresh and wonderful goodness available at the market.
Morgan’s Mushrooms: Lynne and Rod will NOT be at the market tomorrow: the mushrooms have slowed down due to the cool weather! Look for them at next week’s market.
North Mountain Pastures raises and sells pastured pork, pastured chicken, pastured turkeys, and grassfed lamb and beef, as well as artisan cured meats. We will have our sausage (Italian, breakfast, linconshire, chorizo, bratwurst) and bacon (breakfast, tesa and quanciale) that are nitrate free, all natural and handmade using only pasture raised meats, organic spices and unrefined sea salt.
Otterbein Acres: Mark and Paul will be busy at the grill! They will be serving up fabulous grilled burgers, hickory-smoked sausage and free-range chicken. They have coolers full of all types of cheese (try the Ewe’s Dream!), yogurt, smoothies, meats, chicken, meadow mint tea and kombucha.
Pecan Meadow Farm: Daniel is with us each week providing a selection of pasture-raised meats. Choices include lamb, beef, duck, rabbit, guinea and chicken. Keep you eyes open for duck eggs, granola and dried apple chips.
Perry County Land and Beef: Martha and Shana will be bringing all the usual tasty hearth-baked breads and pasture-raised beef products! They will also have freshly prepared foods made with their beef, bread, eggs and veggies.
Piney Mountain Orchard: Megan’s veggie delights will feature radishes and arugula, salad mix and a variety of cooking greens — stop by for a recipe or two as well.
Prescott’s Patch: Steve and Lynn will have asparagus, arugula, lettuce, spinach and potatoes. More to come as the season warms up!
Roots Flower Farm: Beautiful lily of the valley, last of the tulips, more sweet jelly jar arrangements, lilac bouquets. All of the sweet smells and stunning bouquets of spring. rootsflowerfarm.com
Sunset Valley Farm: Emanuel has straight-from-the-grass-fed-cow raw milk, chocolate milk, cheeses, low-fat black raspberry yogurt, maple yogurt, sweet butter, eggs and cream. Hand-dipped ice cream cones, too! Plus, ask them about their CSA!
Sunshine Tomato Company: Carla will make a grand appearance with “Sunshine Pasta Sauce” made with all yellow tomatoes. Lower in acid that normal red sauce. No sugar and gluten free.
Three Springs Fruit Farm: Alana, Ben and the gang bring lots of crisp sweet apples (Fuji, Jonagold and Cameo), fresh-cut asparagus and wild foraged watercress. They will also have applesauce and bottled juices. Don’t forget to check out the tart cherry juice and dried apples!
Torchbearer Sauces: Brandon brings you irresistible flavors that allow you to spice up your food, salivate over your entrees, and emblazon your taste buds like never before.
Wild for Salmon: Not here this week. They are at the market on the second Wednesday of each month. wildforsalmon.com
PLUS, we will have fun activities and cooking demos! Jason Turner of Unlawful Falafel will do a cooking demo at 5:30pm. Stop by for some yummy falafel! For the kids, there will be face painting under the blue canopy. Jennifer from Healing Touch Massage will be with us again this week to put you in a state of calm and relaxation while you leave the market far, far away.
Can’t wait to see you at the market!
NEWS RELEASE
Contact name: Rebecca Robertson
Phone number: 814-349-9856
E-mail address: rebecca at pasafarming.org
FOR IMMEDIATE RELEASE
April 29, 2013
Field Day for Small Ruminant Producers Offered in Boiling Springs
Event Focuses on Healthier Sheep & Goats with Parasite Management Training & FAMACHA Certification
MILLHEIM, PA. [April 29, 2013] The Pennsylvania Association for Sustainable Agriculture (PASA) is teaming up with Dickinson College Farm in Carlisle, PA to offer a Field Day for small ruminant farmers. This educational workshop “Hands-on Small Ruminant Health: FAMACHA & Parasite Management” will be held at the Dickinson College Farm on Saturday, May 11, 2013 from 10am – 4pm in Boiling Springs (near Carlisle).
Parasite control and management can be a major challenge for sheep and goat producers. Integrated pest management (IPM) approaches are most successful by coupling nutrition, pasture and grazing management with selection for parasite resilient genetics. Along with regular animal assessments including FAMACHA testing (a non-invasive method of assessing potential parasite loads), producers can better manage their animals for overall health.
This Field Day will combine classroom time with hands on activities. Participants will gain skills in body condition assessment, certification in the FAMACHA method and experience in microscopic analysis of manure samples for parasite eggs. Discussions will cover the life cycles of worms, action thresholds, treatment options, and long-term management strategies. Farmers are encouraged to bring samples of sheep or goat manure for analysis.
Dr. Susan Beal is the Agricultural Science Advisor for PASA. Dr. Beal brings over 25 years experience in holistic veterinary practice, ranging from mixed practice through emergency medicine, equine and companion animal practices. Before joining the team at PASA, Dr. Beal was employed by Big Run Healing Arts, a veterinary practice dedicated to providing holistic care for animals and the environment.
This event is open to the public and includes lunch. Pre-registration is required. For more info about these events and others, call 814.349.9856 or visit www.pasafarming.org/farmbasededucation.
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About PASA
With 6,000 members, the Pennsylvania Association for Sustainable Agriculture (PASA) is one of the largest and most active sustainable agriculture organizations in the U.S. Through business support and regional marketing assistance for farmers, advocacy, and public education, PASA seeks to promote profitable farms that produce healthy food for all people while respecting the natural environment. PASA’s hallmark event, the Farming for the Future conference, draws thousands of participants from more than 30 states and six countries each February. For more information, visit www.pasafarming.org.
Our CSA is now full! We have compiled a list of several of the local, sustainable farms that are still accepting CSA applications. Please share this list with your friends!
Everblossom Farm: Certified Organic. Has plenty of delivery sites in Carlisle and other towns. You can meet Elaine Lemmon at the Farmers on the Square market every Wednesday, 3-7pm
Piney Mountain Farm: Certified Naturally Grown, which is very similar to organic but more affordable for smaller farms. Offers different share sizes and delivery to Carlisle or other towns. You can meet Megan Rulli at the Farmers on the Square market every Wednesday, 3-7pm
Lark Rise Farm: Certified Naturally Grown. Offers different share sizes and delivery to Carlisle or other towns. Has a produce, egg or bread share. You can meet Sherri Cloward at the Farmers on the Square market every Wednesday, 3-7pm
Spiral Path Farm: Certified Organic. Has multiple share options and delivery sites in Carlisle and towns all over South Central PA.
North Mountain Pastures: Meat CSA. Visit their website or stop by Farmers on the Square from 3-7pm on May 15th (they will be at the market every other week) to sign up!
Sunset Valley Farm: Dairy and egg CSA. Call Emanuel Smucker at 717-438-3881 or stop by Farmers on the Square every Wednesday, 3-7pm to meet him!
Additional CSA programs for everything from meat to fruit to bread to veggies can be found through www.localharvest.org.
The Dickinson College Farm Campus Supported Agriculture (CSA) is a 24-week subscription program that offers freshly-harvested, Certified Organic vegetables, fruits, and herbs on a weekly or bi-weekly basis. Please check out our FAQ, email farm at dickinson.edu or call 717-245-1969 for more information!
Our CSA members are great at spreading the word about the perks of joining a farm subscription program. This positive word-of-mouth helps ensure that sustainable agriculture continues to flourish in our community. Thank you!
Wednesday is market day! We’ll be on the square in Carlisle from 3-7pm, rain or shine! We will have mesclun mix, spinach, bibb lettuce, green and red leaf lettuce, green onions, bok choy, herbs, dried beans, hot sauce and other canned goodies.
From the FOTS market’s Facebook page:
Come and join us this week. Meet up with friends and listen to the special music of Betsy Barnicle. (5 – 7)
We will have a cooking demo. (3 – 5) with Tanya of Home Cooked Healing. She is going to be a regular this season at the market. Learn healthy ways to cook up all this great market food. She will also help launch our Kids Cooking it up in Carlisle program this summer. Don’t forget to take home your recipe for Raw Kale Salad with Toasted Nuts and Radishes – yummy.
You can also catch a relaxing chair massage by Jennifer of Healing Touch. So many things to do!
This week in the market:
Beeman’s Baked Goods: Kate goes crazy in the bakery! Look for the famous whoopi pies, breads, cookies, crackers and pies.
Cool Beans: Katie will be brining micro-greens, eggs, salad greens, vegetable and herb plants and as always great cold drinks and cookies!
Dawg Gone Bees: Jackie and Hal bring you all natural honey products supplied by their bees. Try the honey popcorn or bring a treat home to your pup.
Dickinson College Farm: Jenn and students will have mesclun mix, spinach, bibb lettuce, green and red leaf lettuce, green onions, bok choy, herbs, dried beans, hot sauce and other canned goodies.
Esh’s Produce: Steven will have radishes, asparagus, spring onions, red beets, lettuce, fresh brown eggs, homemade egg noodles, potato chips, ketchup, root beer and canned goods.
Everblossom Farm: Elaine will have many varieties of fresh greens for cooking and eating raw, beautiful red radishes, asparagus and some dry beans (heirloom). Ask about their CSA.
Keswick Creamery: Katie invites you to try the special reserve cheeses. They have been aged for one year and are drier and more flavorful than younger cheeses. Don’t forget some pudding for dessert!
Lark Rise Farm: Sherri and Cookie have expanded to produce AND bread, they will have Jerusalem artichokes, lettuce mixes, herb bunches, baby kale, tender pea shoots, radicchio, our fresh breads and bagels as well as dried hydrangea bunches and information about joining our CSA!
Mountainside Supper Club: Steve is a new chef with us this season. He will be cooking up all kinds of meals “to go” made from all the fresh and wonderful goodness i the market. This week I have heard whisperings of roast beef sandwiches on pretzel rolls. Come and be surprised with the choices this week.
Morgan’s Mushrooms: Lynne and Rod are producers of gourmet mushrooms including oyster and shiitake varieties, as well as local, raw honey. Get to the market early before they sell out!
North Mountain Pastures: Not with us this week.
Otterbein Acres: Mark and Paul are busy at the grill and serving up fabulous grilled burgers and hickory smoked sausage. They have coolers full of all types of cheese, yogurt, smoothies, meats, chicken, meadow mint tea and kombucha.
Pecan Meadow Farm: Daniel is with us each week providing a selection of meats. Great choices from lamb, beef, duck, rabbit, guinea and chicken can always be found. Keep you eyes open for duck eggs, granola and dried apple chips.
Perry County Land and Beef: Previously you know them as Pretty Meadow Farm. Martha and Shana will be bringing all the usual great stuff. Fresh prepared foods made with their beef, bread, eggs and veggies.
Piney Mountain Orchard: Megan will start the season off with delicious greens, including arugula, tatsoi, bok choy, chard and kale! Lettuce and cilantro if the weather remains warm!
Prescott’s Patch: Steve and Lynn will have asparagus, arugula, lettuce, spinach and potatoes .
Roots Flower Farm: delicious lily of the valley, last of the tulips, more sweet jelly jar arrangements, lilac bouquets. Sweet smells of spring. rootsflowerfarm.com
Sunset Valley Farm: Emanuel has straight from the grass fed cow raw milk, chocolate milk, cheeses, low fat black raspberry yogurt, maple yogurt, sweet butter, eggs and cream. Hand dipped ice cream cones too. They have a CSA.
Sunshine Tomato Company: Carla will make a grand appearance with “Sunshine Pasta Sauce” made with all yellow tomatoes. Lower in acid that normal red sauce. No Sugar and gluten free,
Three Springs Fruit Farm: Alana and the gang bring to you lots of crisp sweet apples (Fuji, Jonagold and Cameo), fresh cut asparagus and wild foraged watercress. They will have the usual canned goods and bottled juices too.
Torchbearer Sauces: Brandon brings you the irresistible flavors from Torchbearer Sauces allowing you to spice up your food, salivate over your entrees, and emblazon your taste buds like never before.
FreshaPeel Hummus: Deborah will make a wonderful array of different flavors of hummus. Locally made using non-GMO canola oil.
Amaranth Gluten Free Bakery: May 15th.
Wild for Salmon: You all know the wonderful items that await you at Wild for Salmon’s stall. Salmon straight from the waters in Alaska in so many ways. Come and try a sample. wildforsalmon.com
Help the LEAF Project raise much-needed funds for their pilot season! As of May 1st, they are only $3,000 away from reaching their goal!
DONATE NOW to the LEAF Project through Network for good. Every donation, no matter how small, will help make this a successful pilot year! All LEAF Project donations are received through Capitol Area Resource Conservation & Development Area Council, Inc, our fiscal agent. All donations are 100% tax deductible.
LEAF has already secured the following funds:
$40,000 in-kind donations
$20,000 grant by Carlisle Area Health and Wellness Foundation
$5,000 grant from United Way of the Capital region
If everyone who reads this message contributes just $25, we would reach our individual donation fundraising goal! For the cost of a dinner for two, you can support a young person in learning how to cultivate, harvest, and cook their own food.
The LEAF team would like to extend a huge thank you to everyone who has already donated.
May 1st, 2013, 3pm-7pm
First outdoor market of the season!
Like Farmers on the Square on Facebook to receive the latest updates and news about weekly vendors, guest vendors, cooking demos and more!
Starting on May 1st, Farmers on the Square is back to its weekly schedule from 3pm-7pm every Wednesday at the intersection of High and Hanover Streets in Carlisle! The market will take place on the square rain or shine throughout summer and fall.
From the market’s Facebook page:
This Wednesday Pastor Jon from First Presbyterian Church will ring the opening bell at 3:00pm: a market tradition dating back to 1693 at the Philadelphia market. The market will open with a cooking demo that will begin at 3:00; face painting from 3:30 to 5:00; and music by Mad Men starting at 5:00. Jennifer from Healing Touch will be giving great chair messages. Come and join us, visit all our regular vendors and take a peek at the new vendors you will get to know this season!
There will be several new vendors you will see every week this season (Morgan’s Mushrooms) and a few returning vendors that are expanding (Lark Rise Farm, Esh’s Produce). Other new members include North Mountain Pastures, who will be alternating with Mountainside Supper Club. The Sunshine Tomato Company and Amaranth Gluten Free Bakery (3rd Wed. of the month) are both new to us this year.
We also will welcome your favorite guest vendors such as Wild for Salmon (2nd Wed. of the month), Tait Farms, Fresh Apeel and Mama Rita’s Salsa. We are always adding interesting and fun guest vendors!
