News and blog

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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

Posted 10/23/2017 8:41am by Gayle Ganser.

Hello Eagle Point Fans,

We have been craving our favorite cabbage meal that past few weeks, but we all know how long Halupki (stuffed cabbage) recipes can take. But we found a great recipe to make them in under an hour! (about 35 minutes)

We were surprised with how easy this recipe was and how delicious it turned out. One of the best meals we have made this season!

One thing we would change next time we make it, is that we would cut down on the amount of salt we used.

Halupki/Stuffed Cabbage Recipe:

For the cabbage and sauce:
1 large head Savoy cabbage (or Chinese Cabbage) (about 2 1/4 pounds), including outer leaves
1 tablespoon olive oil
1 medium Candy Sweet Onion, diced
1 (28-ounce) can crushed tomatoes and their juices (We diced a large tomato and added some can tomato sauce)
2 tablespoons apple cider vinegar
1/4 cup raisins (optional)-This added a sweet factor into the dish, we definitely recommend putting them in.
3 tablespoons packed light brown sugar
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

For the filling:
1/3 cup uncooked long-grain white rice
1 large egg
1/4 cup finely chopped Candy Sweet Onion
1 clove garlic, minced
2 teaspoons kosher salt
1 teaspoon paprika
1/4 teaspoon freshly ground black pepper
1 pound ground beef

Prep the cabbage:

  1. Bring a large pot of salted water to a boil.
  2. Meanwhile, remove 10 to 12 whole outer leaves from the cabbage by cutting them off the core. (Reserve the remaining cabbage for another use.)
  3. Add the leaves to the boiling water and blanch until wilted, about 2 minutes. Drain and transfer the leaves to a paper towel-lined baking sheet; set aside.

Make the sauce:

  1. Heat the oil in a large frying pan over medium heat until simmering.
  2. Add the onion and cook, stirring occasionally, until softened, about 8 minutes.
  3. Add the tomatoes, vinegar, raisins if using, brown sugar, salt, and pepper and simmer, stirring occasionally, until the flavors meld, about 15 minutes. Meanwhile, make the filling and stuff the cabbage.

Make the filling:

  1. Place all the ingredients except the beef in a medium bowl and stir to combine.
  2. Add the beef and gently mix it in, making sure not to compact the meat. Divide the mixture into 8 portions (about scant 1/3 cup each), then form each portion into a ball.
  3. Working with one leaf at a time, place a ball on the center of the leaf.
  4. Fold in the sides of the leaf tightly over the filling, completely covering the filling.
  5. Place seam-side down on a baking sheet or large plate. Repeat with the remaining leaves, overlapping 2 leaves as needed if they are too small (you will not use all the leaves).
  6. When the sauce is ready, place the stuffed cabbage seam-side down in single layer in the sauce.
  7. Spoon some of the sauce over the top of the stuffed cabbage so that they're covered.
  8. Cover and simmer over medium-low heat undisturbed until the rice in the filling is cooked through, about 35 minutes.

They turned out perfect! Let us know if you try this recipe!


Eagle Point Farm Market

Posted 10/16/2017 6:52am by Gayle Ganser.

Hello Eagle Point Family,

On Sunday we decided to make a meal in the crockpot! We thought we would be eating a soup after a hot day, but it ended up being a gloomy day. Perfect Soup Weather!

We gathered up lots of our own local veggies that we have at the market.  We surprisingly still have lots of summer produce but also lots of the fall/winter produce. Which was perfect, no using frozen vegetables in this dish (though you may need to if you make this after the seasons).

Here is an easy recipe for you, get everything together the night before and put them all in the crockpot in the morning. Your house will be smelling amazing once you get home from work or your day!

Vegetable & Beef Stew

  • 1 lb . Stew Beef/Ground Beef


  • 1 Cup Celery
  • 2 Cloves Garlic
  • 1 Cup Candy Sweet Onion
  • 1 oz Tomatoes (I cut 1/4 of 2 tomatoes-mainly because I wanted the color of the red and the yellow) This can also be 1 oz can tomatoes if you are making this out of season.
  • Any Vegetables you would like, we chose:
    • 2 medium Carrots
    • 1/2 Acorn Squash
    • 1 Small Butternut Squash
    • 1/2lb Green Beans
    • 3 Medium White Potatoes

Canned Goods:

  • Beef Bouillon (We ended up using a little less than half a can(14.5 oz) of beef broth instead of the Bouillon)


  • 1 29oz Can Tomato sauce

Baking & Spices:

  • 1 tbsp Italian Seasoning
  • 1tsp Salt


  • 3 Cups Water


  1. Clean, chop & peel (those that need it) up all the vegetables. *Check out our CSA blog on how to easily peel a butternut squash*
  2. Brown the ground beef adding the onion and celery a couple minutes before the beef is done.
  3. Dump the browned beef, onion, and celery into a 6 quart slow cooker. Add the remaining ingredients. Mix well.
  4. Cook on low for 8 hours. Before serving, taste the soup and add salt and pepper as needed.
  5. Enjoy!                

We hope you enjoy this recipe, it turned out delicious; it was easy to make and you can use any vegetables that you like!

Have a great week and let us know in the comments or on Facebook if you tried it!!

Thank you,

Eagle Point Farm

Posted 10/9/2017 12:30pm by Gayle Ganser.

Hope you all had a great weekend!

We wanted to make a quick and easy meal Sunday night after work, we had lots of veggies to choose from. We decided to make

One Pan Chicken and Roasted Vegetables

This dish can be made with any of your favorite vegetables (& fruit) and it only took about an hour to make. We had a whole half of a chicken (that we got from a local farm) but this can also be made with chicken breasts/thighs or even with out, we cut up so many vegetables that we had to make an extra pan of just vegetables!

The vegetables (& fruit) that we chose were:

                                                                       Romanesco (We cut this up like you would cauliflower)



                                                                Kabocha Squash (We heated this up for a few seconds in the microwave to make it easier to cut, don't forget to take the seeds out. The skin on Kabocha is soft enough to eat, so you don't have to peel it!)


Jonagold Apples (any other sweet apple that you prefer)


Depending on your chicken, the whole pan can be cooked in 30 minutes (ours was bigger & still had the bones in so it took longer, just make sure the inside of your chicken is 165°F)

Marinade Ingredients
  • 1/4 cup extra-virgin olive oil
  • 2 tbsp lemon juice
  • 2 cloves garlic, minced
  • 1 tsp dried thyme
  • 1 tsp dried red pepper flakes
  • sea salt and pepper
  1. Preheat oven to 425°F.

  2. Whisk marinade ingredients together. Pat chicken dry and place in a Ziplock bag. Pour marinade throughout, close bag tightly and massage the marinade into all the chicken pieces. Set aside.
  3. Prepare a large sheet pan (with sides) by either lining it with foil
  4. Chop vegetables so they are of uniform sizes. Leave apple unpeeled, remove the core and slice into 3/4 inch chunks. If they are thinner, they cook too quickly and become too soft. (We just cut 2 apples in 4 pieces, they turned out perfect!)
  5. Arrange vegetables on sheet pan. Drizzle with olive oil and sprinkle with salt and pepper (we also drizzled a little of chipotle rub on top)
  6. Place chicken pieces on top of the vegetables and drizzle with remaining marinade.
  7. Bake at 425°F for 30 minutes or until chicken registers at least 165°F on a meat thermometer.

We hope you enjoy, please let us know if you try out this recipe! If you have any that you would like us share, please email us through here or facebook!

Have a great week!

Eagle Point Farm

(Sorry we had a few technical difficulties this morning with posting, thanks to this lovely weather we are having & the electric going out!)

Posted 10/5/2017 9:09am by Gayle Ganser.

Good Morning Eagle Point Fans,

We are excited to share with all of you some updates, pictures and recipes through our blog. You can also see lots of updates via Facebook & Instagram of both the Farm & the Market!! We hope you enjoy and please share pictures and recipes with us through our Facebook Page!

We shared a picture on Instagram the other day of a delicious meal we made with Our Own Local Acorn Squash & Local Jonagold Apples! Below we have shared the recipe, please let us know if you have tried and what you think!!

Sausage & Apple Acorn Squash


  • 2 Acorn squash
  • Olive Oil
  • Salt & Pepper
  • 1lb Ground Italian Sausage
  • 1 small onion, finely chopped
  • 2 large celery stalks, finely chopped
  • 2 Apples, diced (you don’t have to skin them, but we did) 
  • 1/2 tsp. Sage
  • 1 cup Panko Bread Crumbs
  • 1 cup Parmesan Cheese, divided 


  1. Preheat the oven to 400° 
  2. Using a sharp knife cut each end of the acorn squash, as little as possible. ( this can be a little tough, so I put it in the microwave for about 25-30sec. to soften it up). Then cut in half. 
  3. Scoop out the seeds, one of the halves will have a hole or thin amount of flesh at the bottom (this is fine). 
  4. Brush the inside and top of the squash with olive oil and then put salt & pepper on top, to taste. 
  5. Bake 40 minutes to an hour depending on the size of the squash. You want it to be tender, this can ‘ve checked by poking a fork into them, they should be tender but still hold their shape.(We did ours for about 50 minutes)
  6. While the squash is baking, it is time to sauteed the sausage for about 5 minutes, drain but keep the grease in the pan (you will be using this to sauteed up the other ingredients). Put the meat in a bowl and try to soak up some of the grease left on the meat (we used a paper towel to soak it up).
  7. Using the grease from the sausage, add the onions and celery and sautee for 2-3 minutes until it starts to brown. (Add olive oil if needed)
  8. Add apples and sautee for another 2 minutes or until the apples start to soften. 
  9. Stir in sage and bread crumbs. 
  10. Add 3/4 cup of parmesan and mix in till it is starting to melt. Set aside.
  11. Once the squash is ready, pull put of the oven and scoop in the mixture until they are filled.
  12. Return to the oven and bake for another 15 to 20 minutes, depending ib the size of rhe squash (We did 15 minutes). 
  13. Remove from the oven and top with the remaindernof the parmesan cheese. 
  14. ENJOY! 

This turned out perfect, it can also be used as an appetizer. We enjoyed it as our meal, it had the perfect mixture of sweet, savory with a hint of that nutty taste from the squash. 


Enjoy & Thank You!

Eagle Point Farm Market & Greenhouses

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Posted 10/16/2015 8:58am by Gayle Ganser.

We want all of our customers to be aware of a change in our hours this November and December. We will be closing as usual the first week in November for vacation. We will remain closed the second week for Christmas season preparations. That means we will be closed Nov. 2nd thru Nov. 16th re-opening Nov. 17th with regular store hours.

December we are changing a bit due to lack of labor this season. We will be closed Mondays thru Weds. in December. Our hours will be Thursdays and Fridays 10-6, Sat. 9-5 and Sun. 12-5. We will be closing for the season on Sunday December 20, 2015.

We hope these changes do not cause any inconvenience  for our customers. We will have the same beautiful Christmas decorations, trees and wreathes as usual and local produce as long as it is available.

Thanks in advance for your understanding.

Steve and Gayle