Spring Creek Farm

06/20/2026

Weeknight friendly recipe of the week!

Veggies:
• 1/4 cup olive oil
• 2 Tbsp kosher salt, more as needed
• 1 head broccoli
• 1 head cauliflower
• 2 kohlrabi
• 2 parsnips
• 3 beets
• 4 scallions
• 1 red & 1 white onion
• 5 garlic cloves

Meat & Marinade:
• Approx 4 lb. Bone-in chicken pieces (4 leg & thigh cuts)
• 1/4 low sodium soy sauce or worcestershire sauce
• 1/4 cup dijon mustard
• 1/4 cup olive oil
• 3 Tbsp honey
• 1 Tbsp salt & coarse ground pepper
• 3 Tbsp dried herbs of choice
Directions
1. Defrost chicken & place into a large bowl or bag with marinade ingredients for 30 minutes to 24-hours.
2. Preheat oven to 400 degrees Fahrenheit
3. Peel parsnips and then cut all vegetables into rough chops keeping them mostly uniform in size. Consider keeping tender veggies like broccoli & scallions larger than denser ones like beets to keep cook time similar.
4. Dump veggies onto a large sheet pan or two and top with marinaded chicken
pieces.
5. Roast approximately 30 minutes or until chicken reaches internal temperature of 165 degree Fahrenheit and veggies are tender and golden.
6. Allow to rest for up to 10 minutes prior to serving chicken to allow juices to settle and slightly cool.

Enjoy!

06/19/2026

What a nice day to be a cow grazing her way through an open field 💕

06/19/2026

Flower gal Val enjoying an evening harvest. Her favorite! She’s super excited to be picking some of our never-grown-before before varieties, like larkspur and FEVERFEW! 😍😍😍

Find her fresh flower bouquets in the market tomorrow! Chemical free, no spray, organically grown 💐

06/16/2026

A few of the people whose hands make for lighter work 💚 Barbara in the market, Roberto in the vegetable fields & Hunter with the animals 👏🏼👏🏼👏🏼

06/13/2026

Need Some Recipe Inspo?
Try this Peanutty Ground Pork & Veggie dish from our friend, Elizabeth Gabrielson!

Ingredients:
• 1 Tbsp sesame or other cooking oil
• 2 lb. ground pork (sub beef if desired!)
• 1/2 teaspoon kosher salt, plus more as needed
• 1 head Napa cabbage, coarsely chopped
• 1 bunch scallions, thinly sliced
• 2 pints snow or snap peas, stems removed & coarsely chopped
• 8 garlic cloves
• 1/2 cup low sodium soy sauce (or tamari)
• 4 Tbl. rice vinegar
• 4 Tbl. creamy peanut butter (or any nut/seed butter)
• 2 Tbl. sriracha
• Toasted sesame seeds to taste
• Purple cabbage, shredded carrots, green beans, red bell peppers, zucchini or eggplant would all be excellent veggie alternatives

Directions:
1. Warm the sesame oil in a large dutch oven over medium-high heat. When it shimmers, add the ground pork and salt. Cook using a wooden spoon or spatula to break the pork into crumbles, about 5-7 minutes.
2. Meanwhile, chop & slice all veggies and garlic.
3. Add the cut vegetables & garlic to the skillet and cook, stirring occasionally until tender, about 3-4 minutes.
4. Move all food to one side of the pot, leaving the other side empty and add the soy sauce, vinegar, peanut butter, and sriracha to the empty side and stir to combine. Once you’ve created a somewhat smooth sauce, stir it into the pork & veggies.
5. Taste and add more salt or sriracha as needed. Sprinkle with sesame seeds and serve as-is or over rice, quinoa or other grains, if desired!

06/12/2026

We are sad to say it, but strawberry season has officially come to a close, and our U-pick hours for tomorrow are canceled. We had hoped for another weekend of fun in the berry patch, but after even more wonky weather, the blooms slowed at the same time the quality started to decline. Any berries that were lingering did not survive the rain.

Though we are not able to control many factors that affect a crops performance, it helps to understand why some times we are drowning in surplus and other times the supply is low. This April, our area experienced a hard freeze after several days of 90-degree weather. That warm spell caused many fruit bearing plants (peaches, apples, pears, and for us, strawberries) to bloom, which is a critical window of opportunity for those flowers to be pollinated and set fruit, but leaves them exceptionally vulnerable to low temperatures.

Despite our efforts to insulate our field with row covers, that freeze zapped all open blooms on our plants. For us, the first wave of strawberries was lost, which equates to roughly a week’s worth of picking - this is why our berries were slow to start this spring! The most recent rain has ended our season a little early. Ultimately, we had a sweet but short picking season. Such is the nature of farming and eating locally! We look forward to strawberries again next spring and thank you for your support!

U-Pick Berries are Closed for Season, but Plant Sale Continues!

6262 Meetinghouse Rd, New Hope PA

Click here for an update from Spring Creek Farm!

06/12/2026

After many days spent scratching the soil and eating insects, our first round of pasture-raised broiler chickens will be hitting the market on Friday. Fresh (never frozen) this weekend only!! All cuts restocked

Steaks are back! All cuts of our pasture-raised, 100% grass fed and finished beef are back in stock. Find your favorite steaks, roasts, and more in our on-site market!

06/08/2026

Our pick-your-own organically grown strawberry patch is open again this week! Sweet, juicy, and as fresh as it gets - These crimson candies will not last long, so come out and get 'em while you can!

Tuesday 12-5pm
Saturday 12-5pm

Get your containers from the Farm Market and follow the signs to the strawberry patch!

6262 Meetinghouse Rd, New Hope PA

Click here for an update from Spring Creek Farm!

06/06/2026

Come on out and pick your own organically grown strawberries today! The weather is fabulous and picking is opening early, now 12-5 🍓✨😍

06/03/2026

It’s calving season, and we already have five new babes on the farm! Calves are born after a nine month gestation period and typically weigh between 70 and 90 pounds at birth. They can stand and wobble to find mama’s udder almost immediately! Each calf will stay with its mother through the winter and into the spring, at which time they are fully weaned and ready to join the other herds.
Our calf/cow system is unlike many grass fed beef operations that exclusively buy-in year-old steer (males) and finish them on pasture. Most of our cows are born and raised right here on the farm - just like nature intended! Is it the hard way? Yes. But we believe that animals should be raised with care and intention, and this is part of our commitment to doing just that 🐮