Farm Journal 2/5/23

THIS WEEK ONLY- Saturday delivery is switched to SUNDAY

Northside: Sunday 12 – 12:15 pm – meet up across the street from Mayfly Market(Arch St)

East End – Sunday 1 – 1:15 pm. Fireman Creative Office (the Engine House No 16 on Penn Ave.): pull onto sidewalk along Lang and look for “Police Officer Entrance” door and look in the red cooler.

Spring is in the air! We’ve gone from single digit temps to almost 60 degrees and sunshine! We’ve prepped the high tunnels to seed our spring spinach – can’t wait for some early spring leafy greens!! Expect to see the first spinach harvest in the beginning of April!

We’re doing a lot of back-end book work and studying system improvements. Recently, I’ve taken a course on email marketing and how to improve sales via the newsletters. As I absorb this new info, you might see slight changes in the layout and arrival dates/times of the newsletters.

I’ve learned a couple things already; only one photo per newsletter (to avoid the Spam folder), and to remind you all to make sure you drag these emails from your promotions/spam folder into the primary folder.

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Have you had one of our Pork Chops lately? We have bone-in, and bone-less chops, as well as a few smoked chops.

Click here to buy pork chops

Pork Chops with Maple Glaze (for 2)


2 chops, 1/2 cup brown sugar, 1 cup maple syrup, 2 Tbs Dijon mustard, 1 1/2 tsp white vinegar, 15 whole cloves


Preheat oven to 350 degrees and arrange chops in a baking dish. Whisk brown sugar, maple syrup, dijon mustard and vinegar in a bowl and pour over chops. Sprinkle cloves over the chops. Bake in a preheated oven until browned on both sides (30-35 minutes, turning every 15 mins or so. Discard cloves before serving.

Don’t forget that CSAs are still available – and prices will go up at the end of March.

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