News and blog

Welcome to the blog.
Posted 10/7/2020 9:42am by Gayle Ganser.

We will be taking Pre Orders for Thanksgiving Pies! 


From both of our amazing bakers:

2020 Thanksgiving

Posted 5/19/2020 3:39pm by Gayle Ganser.

We have been getting a few questions about if we are Open. 


Yes! We are!! We have been open for Curbside since the beginning of April! A few weeks ago we Opened up the Sales yard for plant sales and on Saturday May 16th, we Opened up the Grocery side of the market! (we are still doing curbside/online store for those who wish to stay in there car!).

When you come to the market, please make sure you have your mask! & remember to social distance! 

Our Hours are:


Tuesday-Friday: 10am-6pm

Saturday: 9am-4pm

Sunday: Noon-5pm




Posted 4/8/2020 10:59am by Gayle Ganser.

When we are restocking or updating info on our online store it will be offline.

We will have the link on the front page, our Facebook, Google and Instagram when live. 


Thank you for your patience as we learn with you the new ways!

Posted 4/5/2020 3:31pm by Gayle Ganser.

Opening Update!

Hello everyone just a quick update on our re-opening scheduled for Thursday April 9th . We will be doing curbside only sales till further notice.We have three ways you can order.

  1. Online ordering through our newly created online store. This link will be made live early next week on our Facebook page, Instagram and website. It should be self explanatory. It will list literally everything we have in the store along with the inventory we have. It also allows for online payment. Once the order is placed you will receive a confirmation when we have it ready for you to come to the store and pick up, at the same time we will ask your make, model and color of car. When we see you arrive we will bring the order to your trunk with no contact to anyone in your car. This procedure is the same for all ways of ordering.                                                                             
  2. Phone orders. You can call the store (610)395-8620 with your order and give us your credit card info over the phone. We will then tell you approximately when the order will be ready.  Please no calls before opening day. You can also call in an order from the parking lot but please understand it may take some time to get your order together.      
  3. Facebook messenger. You can message us through Facebook and also pay by credit card on there.

All this should start to become clear (we hope) once we open and start selling. As you are being asked everywhere we ask for patience till we get this thing moving. It’s been a real learning experience so far and I’m sure we still have much to learn. We know this is lengthy but we are receiving lots of questions. Hope this explains it a little better.

Thank you to everyone who has messaged or emailed us. We are trying to get back to everyone but as you can imagine besides being in the greenhouses and fields we are setting up an entirely new way of selling so we may not get back as quickly as we would usually.

Thank you for all your excitement for our opening. We look forward to getting this thing rolling!!

--Eagle Point

Posted 4/4/2020 11:47am by Gayle Ganser.

Hello All,m


We hope you all are staying healthy and safe, sorry for the delay on a post.

Due to the COVID 19:

We will be opening APRIL 9th!! We will be going live in the beginning of the week with our online store and will be ONLY CURBSIDE PICKUP! You can either call in an order or do it online. 


When you come to the market stay in your car, have your trunk open and we will bring it out to you! 

All items that we have available for sale will be on our website. 

Plants that we will have when we open are: Cole Crops, Pansies and a few over wintered perennials. (these all will be on the online shop)

Please check back for updated info and the link for the online ordering or check our social media platforms! 


Thank you, 


Eagle Point Farm 

Posted 3/19/2020 8:59am by Gayle Ganser.

To all our Friends and Customers,

We wanted to give you an update on our plans for opening this season, in light of the Coronavirus.
At this time, we are still planning on opening Tuesday April 14th. We are busy planting in the Greenhouses, cleaning the market, restocking and doing everything to allow us to open as scheduled.
According to PA Department of Ag. Secretary Russ Redding, Farm Markets are crucial supplies of local food items and should remain open to serve the public. We are doing everything in our power to ensure the store is clean, sanitized and safe for our customers. For customers who are not comfortable shopping in store we have a few other plans we will be implementing:

•Online Ordering, Curbside Pick-up
•Special Hours for Senior Shopping
•Possibly Home Delivery

We will continue posting updates as we draw closer to opening day!
Please know how much we appreciate all your support during these troubling times, and we look forward to being able to supply you with fresh produce, milk, eggs, cheese, meat and our lovely flowers once we open. We know we all could use some beautiful flowers to brighten our moods.
Thank You!

Eagle Point Farm

Posted 4/26/2019 12:00pm by Gayle Ganser.




May 13th- Succulents we will be taking sign ups starting Saturday April 27th. Either email us, call the Market, sign up while you are at the market or Facebook message us to sign up!

May 20th- Cooking with Herbs, watch for when we open sign ups!

Here is our line-up for our 2019 May Talks:

2019 Mondays in May Line Up



Posted 11/21/2017 6:50pm by Gayle Ganser.

Good Evening Everyone,

We (Gayle & Monica) have been busy baking tonight for Thanksgiving, Pumpkin and Apple Pies. We wanted to share with all of you our Pumpkin Pie recipe! The key to a delicious pie is using fresh pumpkin (we use Neck pumpkins).

We prepared the neck pumpkin the night before we were going to bake the pies.

  1. Wash the neck pumpkin.
  2. Slice the pumpkin up the neck, when you get to the ball of the pumpkin. Cut them in half and scrape out the seeds and stringy insides.
  3. Spray a pan with canola oil/ baking oil
  4. Lay the pumpkins on the pan ( we had 2 pans)
  5. Bake @ 350 degrees, check at 45 minutes- when the fork goes through that it is completely soft.
  6. Take it out and let it cool, once cooled a little bit take a pairing knife and cut around the rim of each slice. Scoop out all the pumpkin into a colander and let drain for 2 to 3 hours or more.
  7. Then process the pumpkin in the food processor till it is smooth.
  8. Take it out and follow your favorite pumpkin pie recipe. Below is ours!
  • 2 Cups cooked pumpkin
  • 1 1/2 Cups undiluted evaporated milk or rich cream
  • 1/4 Cup brown sugar
  • 1/2 Cup white sugar
  • 1/2 teaspoon salt
  • 1 Teaspoon Cinnamon
  • 1/2 Teaspoon Ginger
  • 1/4 Teaspoon nutmeg
  • 1/8 teaspoon cloves
  • 2 slightly beaten eggs

Pour the mixture into the pie shell. (We add a little cinnamon on top of the pie before putting it in the oven.) Bake 15 minutes at 425 degrees, then reduce heat to 350 degrees and bake about 45 minutes longer or until an inserted knife comes out clean.


Enjoy & Have Great Thanksgiving!

Eagle Point Farm

Posted 11/15/2017 11:00am by Gayle Ganser.

We can't believe it is that time of the year again, this year has seemed to fly by. Steve and Gayle went up for the greens on Monday (3400 Lbs) and we have begun to make wreaths and logs! Make sure if you want a decorated wreath to come in the market and order them, you can also order grave blankets and logs.

The fresh cut trees will be arriving the week of Thanksgiving, keep an eye on our Facebook or Instagram for pictures of when they arrive!

Our 31st Annual Open House is coming up quickly. It is on Saturday December 2nd & Sunday December 3rd! We will have Gourmet Food and Wine Tasting, Gayle's Homemade Kiffles and Cookies, Local Fresh Cut Trees, Our Own Handmade Wreaths, poinsettias and more!

Don't forget your Thanksgiving meals! We still have produce that will be perfect in your dishes. Winter squash, sweet potatoes, potatoes, kale, cabbage, brussel sprouts, neck pumpkins etc.

Thank you,

Eagle Point Farm Market


Posted 11/9/2017 8:30pm by Gayle Ganser.

We have been noticing that the Bok Choy is not something that everyone goes for at the market. We wanted to share a recipe that we had made during the summer for our CSA.

Thai Peanut Chicken

(Recipe can be found on the blog: Dinner at the Zoo:

This recipe for Thai peanut chicken is a quick and easy stir fry with seared chicken and colorful vegetables, all tossed in a homemade peanut sauce. Serve it with a side of rice for a complete meal that’s ready in less than 30 minutes!


 Course Dinner, Main Course

 Cuisine Thai


 Prep Time 10 minutes

 Cook Time 20 minutes

 Total Time 30 minutes


 Servings 4 servings

 Calories 403 kcal

 Author Dinner at the Zoo


Ingredients (We ended up doubling everything)


  • 1 1/4 pound chicken breast , cut into 2 inch pieces
  • 1 tablespoon vegetable oil
  • salt and pepper to taste
  • 1 cup thinly sliced carrots
  • 4 baby bok choy , cut into quarters *We used one whole regular sizes bok choy and cut it up in bite size pieces*
  • 2 teaspoons minced fresh ginger
  • 1/2 teaspoon minced fresh garlic
  • 1/3 cup creamy peanut butter
  • 2 teaspoons fresh lime juice
  • 1 teaspoon packed brown sugar
  • 2 tablespoons soy sauce
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 cup chopped salted peanuts
  • For serving: steamed rice (optional) (Can also use rice noodles)



  1. Heat 1 teaspoon of oil in a pan over medium high heat. Add the carrots and cook for 1-2 minutes. Add 2 tablespoons of water and cook, stirring occasionally, for 4-6 minutes until the water has cooked off and carrots have started to soften. * We realized it rook a little more water till the carrots started to soften*

  2. Add the bok choy to the pan and cook for 3-4 minutes more, until both bok choy and carrots are cooked through. Season the vegetables with salt and pepper to taste, then transfer to a plate and cover.

  3. Wipe out the pan with a paper towel.

  4. Heat the remaining 2 teaspoons of oil over high heat. Season the chicken generously and add to the pan. Cook, stirring occasionally, for 7-8 minutes or until chicken is browned and cooked through.

  5. While the chicken is cooking, make the peanut sauce. Place the ginger, garlic, peanut butter, lime juice, brown sugar, soy sauce, red pepper flakes and 2 tablespoons of water in a food processor; blend until smooth. Add more water to further thin the sauce if desired *We doubled everything in our recipe and added about 1/4 cup of water in the sauce to make it less thick*

  6. Return the vegetables to the pan with the chicken and cook until heated through, 1-2 minutes. Drizzle the peanut sauce over the top of the chicken and vegetables. Top with chopped peanuts and serve. 

  7. We decided to use rice noodles instead of rice. But you can use either. 

This was a delicious dish and something that we have kept note of for future dinners. We hope you enjoy this recipe and let us know if you try it. Please share pictures on our facebook of any recipes that you have tried with our veggies!


Thank you,


Eagle Point Farm Market