Farm Happenings at Dickinson College Farm
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Friday CSA: Dickinson College Farm Field Notes for Week of December 2nd

Posted on December 2nd, 2019 by Mary Silva


We hope you had an enjoyable Thanksgiving holiday.   As the CSA season is winding down, we will be looking for your feedback to improve our program for next year.  Please take a few minutes to complete the survey that we will be sending out later this week.  Stay warm. 





Holiday Gift Boxes - Orders are now being accepted!

 Farm-made gift boxes are a great way to share a taste of the farm with others!  Our products are made with certified organic vegetables and other wholesome ingredients.  Gift boxes offer a variety of combinations that promise to satisfy your appetite for seasonal goodness in a jar!

As always, we have our annual favorites ~ Kosher Dill Pickles, 7-Day Sweet Pickles, Pickled Red Beets, Zucchini Pickles, Salsa, and Red Devil Pepper Sauce. We also offer farm-made bars of soap, felted dryer balls and ornaments made with our sheep wool, dried herb packets, and grass-fed beef jerky!

These unique gift boxes are great for the many colleagues, neighbors, family and foodies in your life!   We take pride in hand packaging customized boxes and knowing that we are sharing our bounty with your friends, near and far. To order, please fill out our  GIFT BOX FORM FORM  or email with your specific requests.  Satisfaction guaranteed! 


Lamb for Sale

Also, just in time for some special holiday meals, the farm is taking orders for lamb.    For a whole lamb you will get approximately 30 - 35 pounds of meat, half lamb approximately 15 - 20 pounds. Lamb is priced at $12 per pound; weighed as finished, packaged product. Each cut will be individually vacuum sealed and frozen. Butchering will be done by Animal Welfare Approved Warrington Meats in Dillsburg, PA on November 6th. And, you can customize the cuts you would like.  Processing takes approximately two weeks - finished meat will be available sometime in late November. 

Order forms are available - Please email Matt Steiman at