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Posted 9/26/2014 7:08am by Bill Oyler, Mary Ann Oyler, Sara Baldwin, Jacob Oyler, Katrina Oyler.

Farm Day 2014 is one day away!  Come visit our farm tomorrow, Saturday, September 27 10am-3pm!  The day is full of tours, kids games, live music, organic fresh food for lunch, antique small gas engines, and much more!

Posted 7/3/2014 12:31pm by Bill Oyler, Mary Ann Oyler, Sara Baldwin, Jacob Oyler, Katrina Oyler.

Certified Organic Apple Juice made with our apples!  It is pasteurized juice from our 100% Certified Organic Fresh Apples (not made from concentrate!).  This product is a natural, unfiltered, yummy juice.  No additives, artificial ingredients, or sweeteners are added.  Our apples are the only ingredient.  The apple juice is packaged in glass ½ gallon jars and is shelf stable.

Pastured Chicken They were moved twice a day to new grass.  Their wings were not clipped, nor were they de-beaked.  They were able to move around outside and peck at a fresh bed of certified organic grasses (and bugs!).  They were fed a soy-free, certified organic feed free of antibiotics and GMOs.  Available whole and in a variety of cuts.

Posted 5/14/2014 1:27pm by Bill Oyler, Mary Ann Oyler, Sara Baldwin, Jacob Oyler, Katrina Oyler.

Follow the link below to take a quick survey about our farm market and farm.  If you complete it by May 26, you will be entered to win a $50 gift certificate to our farm market!  Thank you for your help!

 

Survey 

Posted 3/15/2014 11:46am by Bill Oyler, Mary Ann Oyler, Sara Baldwin, Jacob Oyler, Katrina Oyler.

TODAY is the last day for the early bird discount for our CSA through Spiral Path Farm!

The 5% early bird discount is subtracted from your total at time of checkout.  You can sign up through their website via the link above.

 

You do not need to be a member of their vegetable CSA to be a member of the apple CSA through them...however their veggies are delicious! They deliver to 42 sites!

The details...

Local, Organic Apple Share: 8 deliveries throughout the fall, occurring the weeks of Sept 8th (apples), Sept 22nd (apples & pint of sauce), Oct 6th (apples), Oct 20th (apples & pint of sauce), Nov 3rd (apples), Nov 17th (apples & cider), Dec 1st (apples), and Dec 15th (apples & cider). Each delivery includes ½ peck of apples (roughly 12 apples) except the two weeks when some apples are substituted for a half gallon of apple cider in your box (due to the space required for the cider). The varieties you receive will change throughout the fall as the different varieties ripen.

Posted 2/3/2014 4:05pm by Bill Oyler, Mary Ann Oyler, Sara Baldwin, Jacob Oyler, Katrina Oyler.

Check out our new 2014 cooking and food preservation classes being offered at our commercial kitchen!  We may be adding one or two more classes.  You can register online on our website or call our farm at 717-677-8411.

Posted 1/13/2014 11:00am by Bill Oyler, Mary Ann Oyler, Sara Baldwin, Jacob Oyler, Katrina Oyler.

Fermented Beverage Class

 Saturday, February 22nd 2014 

10am-12pm $35

Trying to avoid sugary sodas but want something more exciting than water? Come learn what you can do with a few ordinary ingredients and a little time to create very exciting, effervescent, flavorful and healthful beverages for your family. Refreshing and recharging summer or winter, these beverages will do more for you than just taste great, they also enhance your digestion and provide natural probiotics largely missing in today's diet. We will make several fruit-juice-based "sodas" with a "bug" or kefir grains, and explore an herbal ginger brew. Bring a small jar along because you'll be making & taking home a "bug" to start your own batch!

 

 Instructor: Maureen Diaz

Maureen's Bio:  Happily married for 25+ years to George and mother to 9 unique and beautiful children, daily life is filled with home schooling, preparing meals, and the running of a very busy (and messy!) household. Somewhere along the way I find time to read, listen and learn a little each day. And in my "spare" time I enjoy indulging my creative side in soap making, jewelry, paper crafting, crocheting, drawing and painting. Just a little !-)  We live on a 10 acre farmstead where we raise much of our own food: poultry, eggs, meats, dairy, fruits & vegetables. What we can't provide for ourselves we try to purchase directly from other farms or independent natural foods stores. Food is "put by" via freezing and fermenting, drying, and the occasional salt cure.  I enjoy teaching others about all that I do, and sharing what I have learned over the years. 

Posted 10/4/2013 11:30am by Bill Oyler, Mary Ann Oyler, Sara Baldwin, Jacob Oyler, Katrina Oyler.

Home Cheesemaking Workshop at Oyler’s Organic Farms

with Melanie from Keswick Creamery

Friday, October 25th 4:30-9pm & Saturday, October 26th 9am-4pm

Location:  Commercial Kitchen at Oyler's Organic Farms

Have you ever wanted to learn to make cheese?  Do you buy wonderful raw milk and wish you could transform it into yummy cheeses?  Do you have your own cow or goats and have extra milk?  Come and learn!  In this intensive two day workshop you will learn all about different cheese types and making cheeses. You will make cheese to take home and acquire the knowledge and skills to do it in your own kitchen. During this two day class we will cover milk quality, cultures and rennet and how they apply to cheese-making. We will make feta, jack, yogurt, quark and fresh curd cheese. We will cover brining, salting and waxing cheeses. You will take home some of all the cheeses we make in the class.

Details:  No one day registrations. Class size is limited to 20. Please no children under 12 without pre-authorization.  Class fee must be paid to hold your spot. No refunds if you cancel within 3 days of the class.

Cost:  $275/person- includes 2 days of instruction, recipes, the materials needed to make the cheeses, dinner on Friday, breakfast and lunch on Saturday, and cheeses from the class that you will take home.

About the Instructor:  Melanie Dietrich Cochran has been making farmstead cheese on her family’s dairy farm since early 2001. She graduated in 1996 from Va Tech with a BS in Dairy Science. With her husband, Mark, they returned to her family’s dairy farm in 1997. They founded Keswick Creamery in 2000 and started production and farmers markets in 2001. Melanie took Dairy Science and Technology Basics for the Farmstead Cheesemaker Short Course at Cal Poly, SLO, CA in May 2000. Since then she has had numerous workshops with Kathy Biss, Jonathan White and Peter Dixon. Keswick cheeses have been recognized with various medals from the North American Jersey Cheese Awards and the World Jersey Cheese Awards.  Previously Melanie has taught a 3 day beginning cheese workshop in Western PA for Penn Soil RC&D. Mark and Melanie have hosted field days and workshops at their creamery and participated in workshops at numerous PASA conferences, the ACS conference, and other sustainable agriculture conferences.

Posted 9/28/2013 3:33am by Bill Oyler, Mary Ann Oyler, Sara Baldwin, Jacob Oyler, Katrina Oyler.
Farm Day, Saturday, September 28th 10am-3pm  
 
All are welcome!
 
 
-Check out our farm market-featuring local, organic, and specialty products  (Fresh, certified organic apples and cider will be available for sale)
-See our new facilities including our cider room, commercial kitchen, and packing area
-Organized country kid games will be at 11 am
-Crafts for kids will be available all day
-Free samples of our products
-Various sized pumpkins available in a simulated pick your own fashion for young pumpkin hunters
-Local, organic and freshly made food will be available for purchase (prepared in our commercial kitchen)

Current apple varieties include Golden Supreme, Golden Delicious, Red Delicious, Liberty, & Crimson Crisp. 

Posted 7/11/2013 7:31am by Bill Oyler, Mary Ann Oyler, Sara Baldwin, Jacob Oyler, Katrina Oyler.

This Saturday, July 13th from 5-8pm we'll be at Reid's Orchard & Winery for their Music in the Valley Series.  They are located at 2135 Buchanan Valley Road, Orrtanna, PA  17353 (only 7.7 miles from our farm).  The concert is free and this Saturday features Fire in the Glen (an energetic Irish trio).  

We are catering the event and will have yummy local food for sale which we prepared in our licensed on-farm commercial kitchen.  The menu includes...

Summer Kickin' Chili-Made with our own grass finished beef!

Garden Pasta Salad-Made with fresh organic vegetables from our garden.

Spelt Onion Seeded Crackers-Made fresh in our kitchen using the ancient wheat called spelt. Baked to perfection and topped with caramelized onions, Celtic Sea Salt and garlic.  Plain crackers with just Celtic Sea Salt are also an option.

Keswick Cheeses-Fresh, raw milk cheeses from our friends at Keswick Creamery in Newburg. We’re sure to have a cheese to match your taste buds. Our selections of cheeses include Vermeer, Lesher, Wallaby, Cheddar, Blue Suede Moo, and Dragon’s breath (it’s hot!).

Double Chocolate Wine Cookies-Made with Reid's red wine.  Baked fresh in our commercial kitchen, these cookies will be a perfect way to finish off your meal.

Posted 7/10/2013 11:36am by Bill Oyler, Mary Ann Oyler, Sara Baldwin, Jacob Oyler, Katrina Oyler.

canningWe only have a few spots left for our Water Bath Canning food preservation class tomorrow night, July 11th from 6-9pm!  

Learn to preserve food safely and correctly.  This will be a hands-on workshop where you will learn the basics of home canning and practice your canning skills as a beginner or experienced preserver.

Cost to attend is $25.  

Click here to register.

 

 

Our next class is Freezing for Winter and will be on July 18th from 6-8:30pm.

Want an easy way to preserve your summer bounty?  Join us to learn the basics of freezing fruits and vegetables quickly and safely for a high quality product to enjoy during the winter months. 

Cost to attend is $25.

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