News and Blog

Thanks for reading our blog! To see older posts about our farm antics, please use the link on the right hand sidebar.
Posted 11/10/2015 8:49am by Elaine L. Lemmon.

Acorn Squash... Not the nut that falls from oak trees around this time of year, but the winter squash. Commonly confused for a gourd, this squash's tough exterior needs a sharp knife to reveal the sweet fleshy inside. High in dietary fiber and essential vitamins A, B6, C, and magnesium, the acorn squash makes for a delectable side dish or main course. Here's some recipes we found to get you started on using what's coming in your CSA from our farm.

Glazed Squash



  • Vegetable oil, for baking sheets
  • 3 acorn squashes (about 1 1/2 pounds each), halved, seeded, and sliced into 1-inch-thick crescents
  • Coarse salt and ground pepper
  • 1/2 cup packed dark-brown sugar


  1. Preheat oven to 400 degrees. Line two rimmed baking sheets with aluminum foil, and brush with oil.

  2. Lay squash pieces on baking sheets. Season with salt and pepper; sprinkle squashes evenly with half the sugar. Roast until sugar has melted, about 5 minutes.

  3. Remove baking sheets from oven. Using tongs, turn over pieces. Season with salt and pepper; sprinkle evenly with remaining sugar. Roast until tender, about 20 minutes.

Roasted Acorn Squash



  • 1 Acorn squash
  • 1 Tbsp Butter
  • 2 Tbsp Brown Sugar
  • 2 teaspoons Maple Syrup
  • Dash of Salt


  1. Preheat your oven to 400°F (205°C).
  2. Using a sharp, sturdy chef's knife, carefully cut the acorn squash in half, from stem to tip. (A rubber mallet can help if you have one.) The squash can rock back and forth, so take care as you are cutting it. Use a sturdy metal spoon to scrape out the seeds and stringy bits inside each squash half, until the inside is smooth. Take a sharp paring knife and score the insides of the acorn squash halves in a cross-hatch pattern, about a half-inch deep cuts. Place the squash halves cut side up in a roasting pan. Pour 1/4-inch of water over the bottom of the pan so that the squash doesn't burn or get dried out in the oven.
  3. Rub a half teaspoon of butter into the insides of each half. Sprinkle with a little salt if you are using unsalted butter. Crumble a tablespoon of brown sugar into the center of each half and drizzle with a teaspoon of maple syrup.
  4. Bake for about an hour to an hour 15 minutes, until the tops of the squash halves are nicely browned, and the squash flesh is very soft and cooked through. It's hard to overcook squash, it just gets better with more caramelization. But don't undercook it.When done, remove them from the oven and let them cool for a bit before serving. Spoon any buttery sugar sauce that has not already been absorbed by the squash over the exposed areas.



Posted 11/5/2015 8:19am by Elaine L. Lemmon.

Join us this Saturday, Nov. 7th from 10-2!

  • Current CSA members get 20% off eggs and veg. at our market stand.
  • Free hot cider for all! Sip, relax, and visit with me.
  • Check out our greenhouses, happy hens, and lush cover crops.
  • Open to everyone! It's a perfect time of year to see the farm.

This mild and beautiful fall weather has provided us with a major produce surplus, and our Winter CSA doesn't begin for another week. So we're setting up a full-blown farm market stand right here on the farm! 

Please come and enjoy some complimentary hot cider, a self-guided stroll around our gardens, and big savings on the following delicious produce:

Acorn squash, Eggs, Spinach, Salad mix, Potatoes, Mizuna, Arugula, Braising mix, Swiss chard, Baby kale, Radishes, Watermelon radishes, Eggplant, Bell peppers, Hot peppers, Sweet turnips, Microgreens, Pea shoots, Cilantro, Herbs, Beets, Apples, and MORE!

The forecast for Saturday calls for less sunshine and more clouds, but it will still be warm and lovely with the smell of fall leaves in the air! This event is rain or shine, and the produce will be SO delicious and bountiful. You'll find me all set up with farm fresh veggies and treats on the side porch. Bring your family and come out to say hi!


Elaine L. Lemmon - Farmer/Owner
Everblossom Farm

Our mission is to provide you with superior quality food and maintain our farms environmental and economic health, while respecting the beauty of the physical and spiritual aspects of our farm and community.

Posted 10/27/2015 5:42pm by Elaine L. Lemmon.

Hey Farm Friends,

As the winter CSA is getting into gear we thought we would continue the trend of giving you delicious ideas on what to do with what comes in your box! A kick butt little guy that will be showing up in your shares is the watermelon radish. We know, the interns were a little confused too, radishes couldn't possibly be watermelons. Don't let the name fool you, these radishes still have their peppery taste that is so famously related to the root vegetable only with some sweeter undertones. Radishes are packed full of necessary nutrients like potassium, calcium, magnesium and B6.


Here's some recipes we picked out for you to get the ball rolling on incorporating them into your meals:

Roasted Radishes


1 pound watermelon radishes, trimmed
3 tablespoons olive oil, divided 
1 teaspoon coarse sea salt
Preheat oven to 375°. Cut radishes into wedges. Mix with 2 tbsp. oil and put in a 2-qt. baking dish. Roast radishes, stirring occasionally, until fork tender, about 1 hour. Drizzle with remaining 1 tbsp. oil and sprinkle with sea salt.
Sauteed Radishes, Carrots, and Parsnips
2 cloves garlic (minced)
2 tablespoons extra virgin olive oil
1 pound of carrots (peeled and cut into matchsticks)
½ pound of parsnips (peeled and cut into matchsticks)
1 watermelon radish (about half pound, peeled and cut into matchsticks)
½ teaspoon sea salt
1 tablespoon honey
1 tablespoon apple cider vinegar
1 sprig fresh thyme (chopped)
1 sprig fresh parsley (minced, for garnish)
  1. In a medium skillet, heat olive oil.
  2. Add garlic and sauté for one minute, being careful not to burn.
  3. Add carrots, parsnips, watermelon radish, and salt.
  4. Cook over medium heat, stirring often, for 5-7 minutes.
  5. Stir in honey, apple cider vinegar, and thyme. Garnish with parsley and serve


Watermelon Radish, Orange, and Goat Cheese Salad


  • 1 shallot or half of a small red onion
  • 2 to 3 tablespoons white balsamic vinegar
  • kosher salt
  • 2 to 3 watermelon radishes
  • 2 to 3 oranges, clementines, grapefruit, etc. (I used Cara Cara oranges, which are sweet, pretty and delicious)
  • a handful of walnuts, toasted and chopped (see notes)
  • goat cheese to taste
  • chives, minced, optional, but they add some nice color
  • olive oil to taste


  1. Mince shallot. Place in small bowl. Cover with 2 to 3 tablespoons of the vinegar depending on how big of a salad you are making. Add a pinch of salt. Set aside.
  2. Cut off one end of the radish. Leave the other intact so you have a handle when you run the radish down your mandoline. Peel the radishes if you wish, though it is by no means necessary. Thinly slice on a mandoline. (Note: I ate one slice unpeeled and thought it tasted fine but went ahead and peeled them anyway because I thought the salad might look prettier if they were peeled, but I don't think it actually really matters.) Arrange radish slices on a platter. I try to fold some of them so they're not all squished down in one flat layer, but arrange however you wish. Season all over with salt.
  3. Cut off each end of each orange. Squeeze each end over the radishes, then discard. Use a sharp knife to remove the skin from the orange. Cut in between membranes to remove each slice. Squeeze remaining membrane all over the radishes to extract any juice. Scatter oranges over the radishes.
  4. Scatter walnuts and goat cheese to taste over the radishes and oranges. Pour macerated shallots and vinegar over top. Drizzle olive oil to taste (one to two tablespoons) over top. Scatter chives over top if using.
  5. Let sit a few minutes (or longer — it benefits from a brief rest) before serving.


All recipes taken from and 
Posted 10/13/2015 8:07am by Elaine L. Lemmon.

Here at Everblossom Farm we like to get the most out of each vegetable. Sometimes the greens of your produce can even hold some key nutrients. With Turnip Greens you're getting vitamins A, C, and E, potassium, calcium, and iron. We've provided you with some not so daunting recipes that focus on these leafy remains.

Spicy Skillet Turnip Greens

  • 1 tablespoon olive oil
  • 1 medium onion, cut into wedges
  • 1 pound turnip greens, cleaned and chopped
  • ¼ cup water
  • pinch brown sugar
  • ⅛ teaspoon red pepper flakes (adjust to preference)
  • 1 clove of garlic, minced
  1. Drizzle olive oil into skillet over medium heat.
  2. Add onion and cook until just tender, about 3 minutes. Then add ½ of turnip greens and garlic. Allow to cook down and add the remainder of the greens.
  3. Add water, brown sugar and red pepper flakes. Adjust the amount of red pepper to your personal taste.

Traditional Southern Turnip Greens


  • 1 bunch fresh turnip greens with roots
  • 1 medium piece salt pork
  • 1 cup water
  • 1 teaspoon salt
  • 2 tablespoons bacon drippings, butter, or margarine
  • Pinch of sugar (optional)



Strip the stems from the greens (unless they’re very tender) and wash thoroughly. Place in a saucepan and add the pork, water, and salt. Cook, covered, for 45 minutes over medium heat, or until tender. Remove the pork and pour the greens into a colander to drain. Place in a pan and chop scissor-like with two knives. If necessary, add more salt to taste. Keep hot and add the bacon drippings and a pinch of sugar.

Turnip Green Soup

  • 2 tablespoons olive oil
  • 1 cup chopped onion
  • 2 garlic cloves, minced
  • 1 ham bone
  • 1 cup frozen corn kernels
  • 1 cup dried black-eyed peas
  • 64 ounces low-sodium chicken broth
  • 1 teaspoon fresh ground pepper
  • 1 pound fresh turnip greens, thick stems removed and cut into strips
  • 1 tablespoon vinegar pepper sauce, plus more for serving
  • Salt, if needed



  1. Heat olive oil in a 7-quart dutch oven or soup pot over medium heat. Add onion and cook, stirring occasionally, until soft and translucent (about 5 minutes).
  2. Add garlic and cook until fragrant, about 1 minute.
  3. Add ham bone, corn, black-eyed peans, broth and pepper. Stir to combine.
  4. Add turnip greens and increase the heat to high. The greens will wilt as it comes to a boil. Stir or toss occasionally to combine ingredients while it is coming to a boil.
  5. Once it reaches a boil, stir in pepper sauce and reduce heat to a simmer. Cover and cook for 2½ to 3 hours, stirring occasionally.
  6. Serve with additional pepper sauce if desired.


*all recipes were taken from,, and

Posted 9/17/2015 12:31pm by Elaine L. Lemmon.

Hey Farm Friends,

We just uploaded some new photos to the album "On the Farm". It's under the Galleries tab located on the main menu bar. We're excited to have even more photos in the next few days as we get them off of multiple sources so check back again for more!

These current photos are complimentary of Shanken Photography.

Posted 9/8/2015 4:17pm by Elaine L. Lemmon.

Hi Farm Friends,

Here's the quick and dirty. Read farther below if you'd like more specifics:

Come out to the farm for our tomato sale during Wednesday and Friday night share pick ups (6-9pm) for tomatoes and bell peppers. If you can't make it out then, come out on Saturday (10am-1pm) or Sunday (9am-noon) to get hot peppers and discounted basil bundles in addition to what's available Wednesday and Friday. 

Don't forget to pre-order if your seconds are over 40lbs!

This week, September 9th and 11th through 13th, we have a great opportunity for some secondary produce and discount bulk tomato "firsts" - meaning absolute perfection. *Bulk discount on firsts requires a minimum purchase of 25 pounds. Seconds, to us, means they have a soft spot, bruise, split, or puncture. They have no decomposition!

Here's how to get some... During the Wednesday and Friday night farm pick up for your CSA shares you can purchase additional select produce. A friendly farmer will be here to assist you. Please bring containers for your purchases!

Available from 6-9pm on both the 9th and 11th:

  • tomato seconds for $.50/lb for CSA members (.69/lb for non-members)
  • tomato firsts for $1/lb for CSA members (1.50/lb for non-members)*
  • bell peppers for $.50/lb for CSA members (.69/lb for non-members)

Additionally on Saturday (10am - 1pm) and Sunday (9am - noon) on the farm:

  • tomato seconds for $.50/lb for CSA members (.69/lb for non-members)
  • tomato firsts for $1/lb for CSA members (1.50/lb for non-members)
  • bell peppers for $.50/lb for CSA members (.69/lb for non-members)
  • hot peppers $1 for 6 little hotties
  • garlic
  • basil on sale for $1 per bundle

If you're planning on getting a large amount (over 40 pounds), first let me say HOORAY, then I'd like to request an informal pre-order via email. Otherwise just show up and we'll make your day saucy!

We have a great selection of tomatoes including several types of heirlooms that add dynamic flavor to sauces and traditional tomatoes used to make pastes, sauces, and salsas.

Come out to see us and save big on some great tomatoes!
Elaine L. Lemmon - Farmer/Owner
Everblossom Farm

Our mission is to provide you with superior quality food and maintain our farms environmental and economic health, while respecting the beauty of the physical and spiritual aspects of our farm and community.

Posted 8/25/2015 9:37am by Elaine L. Lemmon.
Art on the Farm
2015 Art on the Farm
A Celebration Where Farmers, 
Artists and Eaters Unite!
Saturday, September 12th 
Festivities Kick-Off at 3pm
at the Dickinson College Farm in Boiling Springs, PA
A creative fundraiser for two unique non-profit organizations:
Pennsylvania Association for Sustainable Agriculture ( &  
Carlisle Arts Learning Center (
For more information and to purchase tickets please visit:
Posted 5/19/2015 11:12am by Elaine L. Lemmon.

We've updated the website to include our long-standing fruit share option. Already a member? No sweat. Just go to our site menu item Our CSA and then Choose Your Membership. You'll see a banner at the top that says "Returning member? Click here..." Simply click that link, follow the prompts, and add the fruit share option to your membership.

Fruit deliveries will begin the 3rd week of June, and we're cooperating with 3 different local farm families to bring you the highest quality fruits we can find. See the share description for more details on each farm.

(As always, we at Everblossom provide strawberries, raspberries and melons to all share types.)

Elaine L. Lemmon - Farmer/Owner
Everblossom Farm

Our mission is to provide you with superior quality food and maintain our farms environmental and economic health, while respecting the beauty of the physical and spiritual aspects of our farm and community.

Posted 5/12/2015 3:21pm by Elaine L. Lemmon.

Hello dear CSA members!

Thank you so much for joining us on our 2015 growing adventure. Pick ups are set to begin the last week of May (Week beginning May 24). More instructions will follow very soon with your personalized pick up details and instructions.

If you're a Build Your Own Box member, you'll get all the specific how-to's for ordering, including when to order and how to access the online store. Our site is now smart phone-friendly, so ordering on the fly is even easier.

Despite this very dry spring, we have so many delicious crops planted. It's going to be another bountiful year here at Everblossom. As always, our season begins with lots of great greens, quickly followed by strawberries. And then of course, we will have carrots galore partnered with herbs and beets. Before you know it, we'll be handing out cucumbers and tomatoes. So exciting!

Thanks again for signing on with us. We're in the process of planning a big farm event where you all can meet your farmers and tour our beautiful land. Stay tuned!!

Have a great evening,

Elaine L. Lemmon - Farmer/Owner
Everblossom Farm

Our mission is to provide you with superior quality food and maintain our farms environmental and economic health, while respecting the beauty of the physical and spiritual aspects of our farm and community.

Posted 1/30/2015 12:17pm by Elaine L. Lemmon.

I picked up our day-old hens at the post office this morning. They have a long way to go before they start laying eggs, but they look great and are enjoying the brooder - running all around then falling asleep in the food trough. Makes us laugh and laugh. There's nothing like a fuzzy chick to make your wintery day feel brighter. I hope this photo adds a little sunshine to your week!

Summer 2016 CSA starts in May!


Follow Us
Recipe Blog

Introducing Lemmon Twist, our blog that is soley for your cooking endeavors. We hope that you find some family favorites and new, delicious ways to prepare Everblossom's fresh, organic provisions.


Our Old Field Notes Blog

To read some great thoughts on farming at Everblossom, view our older blog entries at Field Notes.