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!
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!
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
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!
Update 3/11/13: Tickets for the Local Food Dinner sold out in record time! Thank you for your interest in this event. Follow us on Facebook or Twitter for updates about other events and workshops!
The Local Food Dinner is an event centered on celebrating food, farmers and community. In addition to enjoying a wonderful meal made from ingredients sourced close to home, the Local Food Dinner hosts a farmers’ market and inspirational speaker.
This year, Janisse Ray, author of The Seed Underground will be our dinner keynote. In addition to writing, Janisse is a naturalist and activist whose passion for seeds and their preservation echoes across the United States.
Preceding the dinner event, the public is invited to an indoor farmers’ market showcasing the diversity of agriculture products and hand-crafted art within the Cumberland Valley and surrounding areas!
Saturday, March 23rd, 2013
Farmers’ Market: 2pm to 6pm in HUB Lobby (FREE & OPEN TO PUBLIC!)
Dinner will be served at 6:30pm.
Where: Dickinson College Holland Union Building (HUB), 28 N. College Street, Carlisle, PA
Keynote Speaker: Janisse Ray, author of The Seed Underground
Tickets for Community Members and Dickinson faculty/staff: $20 each
Tickets go on sale on March 9th at 12:00pm through Brown Paper Tickets!
“If I get to feeling a little blue about our prospects, I’m liable to reach down one of Janisse Ray’s books just so I can hear her calm, wise, strong voice. This one’s my new favorite; a world with her in it is going to do the right thing, I think.”
—Bill McKibben, founder of 350.org
Our 10th annual Local Food Dinner will please the palette and have you coming back for seconds!
Menu
Goat Cheese & Beet Salad
Pear Salad
Carrot & Butternut Squash Soup
Mushroom & Farro Dish
Chicken Pot Pie
Beef
Roasted Veggies
Apple Crisp
Cheese Platter
How to Purchase Tickets
Dickinson College students are offered the chance to purchase discounted tickets via a pre-sale organized by Students Interested in Sustainable Agriculture (SISA). Student pre-sale tickets are sold out. Contact SISA at garden at dickinson.edu if you are a Dickinson student who has questions about the Local Food Dinner.
Starting on March 9th at 12:00pm, tickets can be purchased online through Brown Paper Tickets. Tickets are $20 each.
Although this event tends to sell out quickly, any unsold tickets will be available for purchase on campus in the Holland Union Building at 28 N. College St (corner of College and Louther St.): Monday-Friday, March 18th-22nd 4:30-6:30pm. We recommend that you call ahead to confirm tickets are still on sale. 717-245-1969.
This year’s dinner will be a fundraiser for the Pennsylvania Association for Sustainable Agriculture (PASA) Arias M. Brownback Memorial Scholarship Fund, an “endowment designed to help youth and other developing farmers attend PASA’s Farming for the Future Conference.” This annual conference draws a crowd of over 2000 and provides new and aspiring farmers with opportunities for further education, networking and deeper connections with the Pennsylvania sustainable agriculture movement.
Getting to the Local Food Dinner
Map of Dickinson Campus – Holland Union Building is #16.
The Holland Union Building’s street address is 28 N. College Street, Carlisle, PA, 17013.
Directions to Dickinson
Parking is available on the street and in campus lots.
Carpooling is encouraged!
About the Keynote Speaker
Writer, naturalist and activist Janisse Ray is author of four books of literary nonfiction and a collection of nature poetry. She is on the faculty of Chatham University’s low-residency MFA program and is a Woodrow Wilson Visiting Fellow.
She holds an MFA from the University of Montana, and in 2007 was awarded an honorary doctorate from Unity College in Maine.
Ray has won a Southern Booksellers Award for Poetry 2011, Southeastern Booksellers Award for Nonfiction 1999, an American Book Award 2000, the Southern Environmental Law Center 2000 Award for Outstanding Writing, and a Southern Book Critics Circle Award 2000. Ecology of a Cracker Childhood was a New York Times Notable Book and was chosen as the Book All Georgians Should Read.
Ecology of a Cracker Childhood, a memoir about growing up on a junkyard in the ruined longleaf pine ecosystem of the Southeast, was published by Milkweed Editions in 1999. Besides being a plea to protect and restore the glorious pine flatwoods of the South, the book looks hard at family, mental illness, poverty, and fundamentalist religion. Essayist Wendell Berry called the book “well done and deeply moving.” Anne Raver of The New York Times said of Janisse Ray, “The forests of the South find their Rachel Carson.”Janisse Ray (Credit: Raven Waters)Ray’s second book, Wild Card Quilt: Taking a Chance on Home, about rural community, was published by Milkweed Editions in early 2003. The third, Pinhook: Finding Wholeness in a Fragmented Land, the story of a 750,000-acre wildland corridor between south Georgia and north Florida, was published by Chelsea Green in 2005. Drifting into Darien, a personal and natural history of the Altamaha River, was released in fall 2011. Her latest is a nonfiction books on open-pollinated seeds, The Seed Underground (Chelsea Green.)Her first book of poetry, A House of Branches, came out in 2010 from Wind Publication. Ray is also editor of In One Place and Moody Forest, and co-editor of UnspOILed and Between Two Rivers. She is anthologized widely.
She has been visiting professor at Coastal Carolina University, scholar-in-residence at Florida Gulf Coast University, and writer-in-residence at Keene State College and Green Mountain College. She was the John & Renee Grisham writer-in-residence 2003-04 at the University of Mississippi.
Ray attempts to live a simple, sustainable life on a farm in southern Georgia with her husband, Raven Waters. Ray is an organic gardener, seedsaver, tender of farm animals, and slow-food cook.
She lectures widely on nature, community, agriculture, wildness, sustainability and the politics of wholeness.
About the Local Food Dinner
What better way to expose our students and local community to the vast array of resources that exist in the Cumberland Valley than to create a dinner made almost exclusively with local ingredients?
Since 2004, the farm has collaborated with student organization SISA to help organize our region’s local food celebration. By contacting local farmers and working with the College’s Dining Services to develop a seasonally appropriate menu, we have succeeded in drawing a crowd of 250 each year for a feast that is one of a kind.
We have been fortunate to have leaders like Ben Hewitt, author of “The Town that Food Saved” and “Making Supper Safe”; Anna Lappe, co-founder of Small Planet Institute and a widely respected author and educator, renowned for her work as a sustainable food advocate; Kim Tait, owner of Tait Farms food activist, and agricultural entrepreneur; Nina Planck, Farmers’ Market organizer, food activist, and author; Kim Seeley, PA Dairy Farmer, President of the Pennsylvania Association for Sustainable Agriculture (PASA); Anthony Flaccavento, founder and executive director of Appalachian Sustainable Development as keynote speakers.
Our Local Food Dinner is held on campus in the Holland Union Building (HUB) Social Hall every spring.
Past Speakers
March 24th, 2012: Keynote Speaker, Ben Hewitt was born and raised in northern Vermont, where he currently runs a small-scale, diversified farm with his family. He lives with his wife and two sons in a self-built home that is powered by a windmill and solar photovoltaic panels. To help offset his renewable energy footprint, Ben drives a really big truck. His work has appeared in numerous national periodicals, including the New York Times Magazine, Wired, Gourmet, Discover, Skiing, Eating Well, Yankee Magazine, Powder, Men’s Journal, National Geographic Adventure, and Outside. His latest book is Making Supper Safe: One Man’s Quest to Learn the Truth about Food Safety.
Listen to an interview with Ben Hewitt on NPR’s Think Radio with Krys Boyd: “Is Our Food Really Safe?”
LA Times: “Frontlines of a Food Revolution”
Ben Hewitt’s Website
April 9, 2011: Keynote Speaker: Anna Lappe, daughter of Frances Moore Lappe and international advocate on issues relating to “sustainability, food politics, globalization, and social change”.Anna Lappe founded the Small Planet Institute.
March 27, 2010: Keynote Speaker: Tim Stark, farmer and author of “Heirloom”, a memoir of over fifteen years of growing heirloom vegetables on Eckerton Hill Farm.
The Examiner: “Successful Tomato Farmer Tim Stark Details the Ironies of his Job”
Dickinson News and Events: 2010 Local Food Dinner
April 4, 2009: Keynote Speaker: Lyle Estill, author of “Small is Possible: Life in a Local Economy”; “Biodiesel Power; the Passion, People, and Politics of the Next Renewable Fuel”; and “Industrial Evolution; Local Solutions for a Low Carbon Future”.
“Local Food Dinner to Feature Heirloom Tomato Guru Tim Stark”
Pilot Program for Dickinson Students: $5 “Wooden Nickels”, redeemable at the Farmers on the Square market, can be purchased at the Devil’s Den using a student’s Personal Declining Balance Account (DBA).
The information for the personal DBA is encoded on the College ID. No other card is needed! For students who don’t have a credit card or carry cash, using the personal DBA to purchase Farmers’ Market tokens is a way to broaden healthy & local food options.
“Personal declining balance is set up by a student or the student’s parents. Declining balance provided by Flex plans, flex points and charging will not work.” (Dickinsonian, “Miseno’s Now Accepting Declining Balance” Feb 2011)
A limited number of tokens are currently available for purchase at the Devil’s Den, just in time for the upcoming Farmers on the Square market on Saturday, April 21st from 9:00am-1:00pm at the Depot.
The long-term feasibility of this project is being investigated by students in Sebastian Berger’s Environmental Economics class.
A google survey will help the student coordinators gauge interest in the program’s expansion. If you have questions or would like more information, contact Brendan Murtha at murthab@dickinson.edu.
The weekly Farmers on the Square market returns to the square on May 9th!
On Monday, March 12th, Local Food Dinner tickets will go on sale to the general public. After just one week of sales (a presale for Dickinson students only), we are well on our way to selling out before the end of next week!
If you already signed up for our Local Food Dinner notification list, you will be one of the first members of the public to have the chance to buy tickets.
For more information about how to buy tickets in the lower level of the HUB next week, check out the original Local Food Dinner blog post!
The 2012 Local Food Dinner will take place on Saturday, March 24th at 6:30pm (immediately following the winter Farmers on the Square market in the HUB).We are thrilled to have Ben Hewitt, author of “The Town that Food Saved” as our keynote speaker.
Visit our “How it Works” page to learn more about the many perks in store for the coming CSA season!
The College Farm offers a 24-week Campus Supported Agriculture membership to Dickinson faculty, staff, students, and alumni.*
From mid-May through the last week of October, members receive fresh, seasonal, Certified Organic produce harvested by students and farm staff at the Dickinson Farm in Boiling Springs.
CSA members will have the opportunity to select from two CSA share sizes; regular and small. A regular share receives produce every week, while members who choose a small share pick up their vegetables every other week.
For added convenience, members choose between picking up their share at the farm or having their share delivered to them on campus (a delivery charge will apply).
After all that chocolate, get ready for some produce, cheese, eggs, meat, fruit and plenty of other local products at the vibrant winter’s market. Immediately following the market, there will be a screening of the inspiring Cafeteria Man movie! More information about the movie screening (refreshments will be served): From Reel to Real Food
Market: 3:00pm-7:00pm
Location: The Depot, corner of W. High Street and Cherry Street.
Farmers on the Square (FOTS) is a farmer-run, seasonal market that operates in Carlisle. Vendors live and work within 50 miles of downtown, so ours really is a local market.