7686 Herber Rd. New Tripoli 18066 Google Map 610-298-2197

News and blog

Posted 6/8/2010 7:58pm by Reuben DeMaster.

We like to stir - fry garlic scapes, sprinkle them in salads and omelettes, or put on a pizza.  I recently heard about making pesto with them as well.  That would be fantastic, if you have enough. 

Here is an article with more information about garlic scapes and the recipe for the pestohttp://www.ehow.com/how_2325835_use-garlic-scapes-shoots-recipes.html

Have fun cooking and eating!


Posted 6/5/2010 9:03pm by Reuben DeMaster.


Here is a website to help with your rhubarb questions.  http://www.recipetips.com/kitchen-tips/t--1372/all-about-rhubarb.asp

Also, we've included some recipes for rhubarb in our recipe section.  Our family truly enjoys eating a bowl of rhubarb sauce for dessert.  Look up Sam's Rhubarb Sauce for great directions for this simple treat. 

The first dessert we always make with our first picking of rhubarb is Rhubarb Kuchen.  This is a delicious and easy cake type bar that turns out wonderful every time.

We hope you enjoy!

Posted 5/1/2010 5:48am by Reuben DeMaster.

Last week, the farm received a certification called Certified Naturally grown.  This organization was started as an alternative to the federal Certified Organic program.  It was designed to meet the same standards while avoiding some of the costs and recordkeeping for small farms. 

Willow Haven Farm is still in a period of transition to organic.  In order to receive certification, a field must be completely free from synthetic fertilizers and chemicals for 3 years.  Some of my production areas are in their second year. 

You can read more about the Certified Naturally Grown program at www.naturallygrown.org.   

Posted 4/14/2010 6:34am by Reuben DeMaster.

     It appears that nanotechnology is being used on our food.  It is not being regulated or disclosed to consumers.  Most likely, large food corporations are denying their use of nanoparticles.  We do not know if there are any health risks involved with these processes.  In other words, the same thing is happening as does with many of the other foods that we commonly eat. 

     My question is, "Why?".  Why do we need to manipulate flavors and extend shelf life?  What is wrong with eating food grown on healthy soils and purchased locally?  Will we ever consider or know the true cost and the risks of the additives that we insert into our foods? 


Posted 4/10/2010 5:12am by Reuben DeMaster.

     Last month, I enjoyed a book that was both an introduction to growing plants, and an in depth study of biology and chemistry.  This man has a teaching gift that makes the complex understandable while challenging common assumptions about plants.  In some ways, this book pulled together my past science classes and helped me to apply it to a farm.  For me, chemistry, biology, and entymology becomes fascinating when the concepts can be applied to an ecological system like a farm. 

     One of the main assertions of the author is that insects, diseases and weeds attack unhealthy plants that are grown in unbalanced soil that is low in organic matter.  Balanced soil does not mean simply bringing the PH close to neutral.  That helps farmers effectly apply water soluble fertilizers, but it does not necessarily help plants to grow better.  Instead, Walters believes that balancing the Calcium, Magnesium, and Potassium levels are more essential to grow healthy plants.  This must be done in the context of about 5% organic matter in the soil. 

     Now comes the interesting part.  Walters claims that insects and diseases primarily attack weak plants that are stressed.  Does this sound unlikely or far-fetched?  Another great part of farming is that the land can be improved over time to find out if this is true.  On my farm, the fertility levels are generally good and the nutrients are generally balanced.  However, the shale soil is not very deep and does not have a lot of organic matter.  My challenge will be to use an aggressive rotation while growing a lot of cover crops for the next few years. 

     "Eco Farm" would be a very good introduction to soil fertility, nutrient availability, and the fascinating life of a plant for both farmers and anyone who enjoys plants.

Posted 3/12/2010 5:49pm by Reuben DeMaster.

      At last, the shed has a roof!  A friend and I finished yesterday just as the sun was setting.  Let the rains come!  As I was working, I watched the clouds build, the wind pick up, and the air change.  It felt like a race and I won.  Today, I feel relieved and happy that I do not have to do any more roof work for a while. 

      Last week was an even better week, because I finally built my attached greenhouse.  After consulting with my local experts and reading several books, it was time to 'just do it'.  I decided to use standard 2x4 lumber and I painted it with an oil paint.  I used the recommended wall angle in order to capture the most Winter sunlight and reflect the most Summer sunlight.  I purchased enough plastic barrels to hold 450 gallons of water.  The heat capacity of water is very high which helps capture heat during the day and slowly release it at night.  I also built 3 bunkers full of aged horse manure mixed with hay and sawdust and some leaves.  I hauled 5 pickup loads of manure and shoveled it in the bunkers.  As the mixture decomposes, it produces heat and eventually a bunker full of compost.  I covered the greenhouse with 6 mil plastic and shoveled dirt over the edges. 

      Now I have happy, warm plants that should not freeze on cold nights.  You can see pictures of both projects in the picture gallery.  When you visit the farm, I'll show you the greenhouse and let you know how it works. 

Posted 2/21/2010 8:04pm by Reuben DeMaster.

     I have finally been able to enjoy a few books this Winter.  The first book "Slow Food - The Case for Taste" by Carlo Petrini, gave an interesting overview of the slow food movement throughout the world.  From a grassroots movement in the Italian town of Bra to an international organization with thousands of members, the slow food movement seeks to promote a local food system.  Words like 'good', 'clean', and 'fair' are used to describe the type of food system that this movement advocates.  It is about healthy food that tastes excellent and that people are able to afford.  The movement believes that the solution for mass produced food with no taste and for fast food is educating our tastes and those of our children. 

      I support many of the ideas in the movement and I expect that many people reading this would too.  You can learn more at www.slowfoodusa.org or by reading the book. 

     This weekend, I read a short novel by Wendell Berry that I also recommend.  It's title is "Hannah Coulter" and it is one of a series of novels about a small community in Kentucky.  The main character tells the story of her life from a pre-WWII farming community through to the present time.  The community suffers as times change and young people decide to leave the farm.  Farmers are told to 'get big or get out'.  Education promises a way to a better life, but this book asks us to consider what is being lost in the process.  What are the consequences of fewer and larger farms?  This book is a great story that could help many of us to understand the fate of the small farms that helped build our strong country. 



Posted 1/21/2010 5:52am by Reuben DeMaster.

     I enjoyed driving the delivery route last year.  It gave me a break from the hot sun, and it made me happy to think about all of the people who would be eating the fresh vegetables.  However, it took a lot of time and I expect the farm to grow this year.  Therefore, I am asking for help this year with the task of delivering fresh vegetables to your home.  

     I am looking for several people to come to the farm once a week after lunch and deliver 10-20 boxes of vegetables to people living near your home.  This is not a difficult task and you will have the same route each week.  You only need to be punctual and drive a vehicle with air conditioning.  I will load your vehicle, provide your route, and help you with directions.  I will even ride with you the first week if you would like.  

     In return, you will get your weekly vegetables at no cost and I will provide a fuel stipend.  Please call or send an email if you are interested. 

Posted 1/14/2010 8:04pm by Reuben DeMaster.

This year's CSA will include several changes based on my experiences last year and on the surveys that I received.  The biggest change I expect to implement is that I will only offer one size of vegetable delivery.  I am doing this because of the difficulty in determining 'small' and 'large' portions.  Instead, all members will receive the same size share which will be similar to the large size from last year. 

I will also be offering egg shares and meat from Rainbow Farm.  I do not have the capacity (or time) to provide all of the eggs so Rainbow Farm will be offering some of the eggs.  Because of this, you will not be limited to one dozen eggs this year.  Meat will also be offered on a regular basis throughout the season or you can choose to sign up for a meat share similar to the vegetables.  Steve Schoninger owns Rainbow Farm and operates it with organic practices similar to Willow Haven Farm. 

Finally, I will again be planting a wide variety of vegetables but I try and include a lot of familiar vegetables in your delivery.  For example, members received potatoes, carrots, lettuce, onion, and squash the majority of weeks last year.  When I do include vegetables that people might not be used to eating (like beets), they are given less frequently.

I have been selecting varieties the past few weeks and am looking forward to starting seeds next month.  I hope this year is even better than last year.  That hope is what makes farming indescribable. 

Posted 1/7/2010 7:15am by Reuben DeMaster.

     The survey results are in from about 2/3 of the CSA members.  Thank you all for your participation, support, and kind comments.  Your feedback has helped guide the changes that will take place this year.  Here is some of the feedback that I received:

     Most people liked the varieties of vegetables and the quality of what they received.  Respondents appreciated the familiar types of vegetables such as beans, potatoes, carrots, lettuce, onion, broccoli, peppers and tomatoes.  The less familiar varieties were appreciated, but people do not want them too often. 

     Only a few survey respondents found the quantity to be too large and more people wished that there were more vegetables.  Additionally, people wanted more of a variety when it was included.

      From this survey, I learned that most of the CSA members really enjoy fresh vegetables and eat a lot of them.  I commend you for your healthy eating habits.  At times during the year, I hesitated to add extra vegetables because I didn't want people to throw out that extra cucumber, zucchini, or pepper.  This illustrates that challenge of getting food from a CSA instead of a grocery store.  I am not able to match the amount of food to the eating habits of different families.  My goal is to overcome this challenge by helping you enjoy more vegetables and by providing taste and quality benefits that are superior to other sources of food. 

     Almost all of the survey respondents indicated that they would continue their membership for another year.  I again thank you for your support of locally grown, healthy vegetables and of Willow Haven Farm.  Please continue to tell your family, friends, and co-workers about the farm.

New recipe: Fettucine with ham and napa cabbageOctober 9th, 2017

1/2 pound fettuccine 1 onion, chopped 2 cups chopped Napa cabbage 1 tablespoon vegetable oil 1/4 pound cooked ham, chopped 1/2 teaspoon caraway seeds 1/3 cup heavy cream In a large saucepan of

New recipe: Napa Cabbage SaladOctober 9th, 2017

2 (3 oz) packages ramen noodles, crushed (flavor packets discarded) 1 cup blanched slivered almonds 2 tsp sesame seeds 1/2 cup butter, melted 1 head napa cabbage, shredded 1 bunch green onions, choppe

New recipe: Beef and Napa Cabbage Stir FryOctober 9th, 2017

1 tablespoon soy sauce 1 tablespoon rice vinegar (not seasoned) 2 teaspoons oyster sauce 1 tablespoon cornstarch 1 pound flank steak 3 tablespoons vegetable oil, divided 3 garlic cloves, smashed 1 (1





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Willow Haven Farm, 7686 Herber Rd., New Tripoli, PA 18066

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