Delaware River Valley Organic Garden Harvest

9 14 harvest 2What a great time of year for edible gardeners in this part of the country. The harvest keeps coming thanks to a still-warm-enough Sun and just enough rain. It’s time to “process” some of that harvest, putting up goods for winter. There’s a whole new season to anticipate – one made up of cool weather crops soon to be sheltered by “mini hoop houses.” And, of course, it’s time to reflect on the victories and failures of the year and learn what we can for next spring. Continue reading


Introducing the Doylestown Food Co-Op

Doylestown Co-Op

We recently checked out the Doylestown Food Co-Op, where we found a whole new way to think about local food…and popcorn (more on that in a minute). The co-op opened its doors earlier this month in a storefront at 29 West State Street, Doylestown, Pa. The official grand opening will take place on February 8. For details, check out

So, What Is a Co-Op?

A co-op is a business that’s owned and governed collectively by a group of people who are members. While most co-ops start as food businesses, some have eventually branched out, providing other services of value to the community. Like other co-ops, the Doylestown Food Co-Op offers the opportunity to become a member by purchasing equity shares of the grocery. In exchange, member-owners have a say in decisions about the business, receive discounts on some of their food purchases and enjoy a variety of other benefits. Read on

Organic Seeds Warm Up the Season

winter seeds 5

It’s been a beautiful winter weekend in the Delaware River Valley. Friday night’s light snowfall left a dusting of powder on bare branches, turning stark grey woods into delicate lace work. Seasonally cold, if only for a few days, the weather has been ideal for indoor activities like curling up with a good book…or paging through those organic seed catalogs that always seem to land in the mailbox just as the weather is at its coldest.

Good reading

Full of the brilliant colors and textures sorely missing from the winter landscape, seed catalogs can get us imagining ourselves as flawless gardeners, capable of cultivating the rarest flower or most esoteric vegetable. While reality will check those fantasies in a few months, for now, we can indulge them a bit by choosing from a wide variety of tiny packages. Read more

Organic and local on the winter menu


Local mixed greens with organic beets and goat cheese

If you live in the Delaware River Valley — or any place with four seasons — you know it’s more challenging to eat local and organic in the dead of January. Of course, if you’ve been industrious and built yourself a greenhouse or a few hoop houses, you can enjoy year-round produce local to your backyard. But for everyone else, a sustainable winter meal can take a bit of planning.

Doing the best you can

In late summer and early fall, the abundance of fresh, local and organic produce can make you feel like the proverbial kid in the candy store. The bounty of your garden, the variety at the farmers’ markets, the charm of tiny roadside stands where the produce is garden-grown and the purchase is made on the “honor system”… .  Before you know it, you’ve bought enough produce to feed an army. Read more

Sustainable resolutions for 2013


Every year at this time, thousands of writers are tasked with finding a fresh spin on the annual New Year’s Resolution article. Meanwhile, those of use who still believe in resolutions make lists that we know will soon be misplaced or, worse, become painful reminders of what we could have accomplished…if only. Read more

Rodale Nails it on Benefits of Organic

If you’ve ever wondered whether “organic” is all it’s cracked up to be, one quick read could help you make up your mind once and for all. Check out Rodale’s post, “The Truth About Organic,” Questioning the rationale of a recent study on organic food’s nutritional value, Rodale manages to sum up exactly what you get when you eat organic food — and it’s all good!

Mid-summer New Hope garden harvest, organic style

Despite the heat and the drought, the mostly organic garden is producing nicely. Pictured are tomatoes (organic plants from Gravity Hill Farm); beans (from organic Burpee seed); and cucumbers, eggplant, basil, marjoram and sage (from non-organic starter plants but fertilized and tended organically). Aren’t they pretty?