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Posted 11/22/2017 9:25am by John and Aimee Good.


HAPPY THANKSGIVING TO ALL! 

We wish for a time of joy and peace for all, a time to be grateful, a time to enjoy family and friends, a time to celebrate the harvest of the season with a delicious feast!

CSA Renewal: Here is the link to renew your membership for the 2018 season, if you have not done so already. As a returning member, you can log in with your email address, and it takes only a few minutes to ensure you can enjoy the harvest with us next season as well!

 

Pumpkin Recipes: I apologize if you have heard this from me many times... Pumpkin recipes can be made with puree of winter squash. In fact, canned pumpkin is often made from butternut squash, as it is sweeter and less stringy than pumpkin.

Here are the directions to create your own pumpkin puree from winter squash, as well as the recipe for Pumpkin Chocolate Chip Bread and Pumpkin Pie, 2 favorites in our house.

*For pumpkin puree: Cut any winter squash in half. Place cut side down in a baking pan with about 1/2 - 1 inch of water in bottom. Bake at 350 until pierced tender with a fork, about 35-45 minutes. Let cool slightly and then scrape out flesh with a spoon and puree in food processor. You can use this as is, or drain in cheesecloth or a sieve placed over a bowl in the fridge overnight for a thicker consistency. (I generally drain for pies and gnocchi, not for breads.) Measure any unused portion into 1 or 2 cup measures and freeze for soup, pie, bread, etc.

Pumpkin Chocolate Chip Bread

*Adapted from The Joy of Cooking.

You can make this bread with any cooked mashed squash, yams, or sweet potatoes.

Preheat oven to 350. Grease a 9 by 5 inch loaf pan.

Whisk together thoroughly:

1 1/2 c. unbleached all-purpose flour

1 1/2 tsp. ground cinnamon

1 tsp. baking soda

1 tsp. salt

1 tsp. ground ginger

1/2 tsp. ground nutmeg

1/4 tsp. ground cloves

1/4 tsp. baking powder

Combine in another bowl:

1/3 cup milk (or water)

1/2 tsp. vanilla

In a large bowl, beat until creamy, about 30 seconds:

6 tbsp. unsalted butter, softened

Gradually add and beat on high until lightened in color and texture, 3-4 minutes:

3/4 - 1 cup sugar, rapadura, or coconut sugar, etc.

Beat in 1 at at time:

2 large eggs

Add and beat on low speed until just blended:

1 cup pumpkin puree*

Add flour mixture to wet mixture, gently mixing with a spoon or spatula until just combined. Fold in:

1 cup chocolate chips (can substitute 1/2 c. raisins and 1/2 c. walnuts here)

Spread batter into greased pan. Bake about 1 hour, until toothpick inserted into center comes out clean. Let cool in pan for 5-10 minutes before un-molding to cool completely.

 

The BEST Pumpkin Pie, from Fresh REAL Pumpkin

Recipe adapted from Nourishing Traditions by Sally Fallon

3 c. pumpkin or winter squash puree*

3 eggs

¾ - 1 c. sucanat, rapadura or other raw cane sugar

1 tbsp. fresh grated ginger or 1 tsp. dried ginger

1 tsp. cinnamon

¼ tsp. sea salt

¼ tsp. nutmeg

¼ tsp. powdered cloves

grated rind of 1 lemon (optional)

1 c. cream

1 pie crust**

Line a 9 inch pie pan with crust dough and pinch edge to make border. In food processor, puree eggs, cream, and pumpkin. Add remaining ingredients and puree again. Pour into pie shell and bake at 350 for 35-45 minutes. Serve with whipped cream.

**If you have a favorite pie crust recipe, great! If not, here is mine, handed down from my grandmother to my mother to me. This makes 3 bottom 9” shells. If you only want to make one pie, simply wrap the rest in wax paper and store in ziploc bag in fridge up to 1 week or in freezer.

3 c. flour (I use 1 c. whole wheat pastry or sprouted flour and 2 c. unbleached white flour)

1/2 c. cold lard (Can replace with non-hydrogenated organic shortening (also called palm oil) or all butter. I prefer lard to make a very flaky crust!

1/2 c. cold butter

1 egg

½ c. cold water with 1 tbsp. vinegar in it

 dash salt

Combine flour, salt and fats until crumbly. (You can use a pastry cutter, mash it all up with your fingers, or my favorite method - put all in the food processor and pulse a few times.) Add the egg. Then add just enough of the water/vinegar mixture and mix (or pulse a few times more) until you have a good dough consistency. (If using a food processor, you only want to pulse it, not run it, until it begins to stick together.)

If you do not add enough water, the dough will fall apart and not roll out well. If you add too much, it will be sticky. Also, this works best when the fats are cool or cold. If it gets too warm, it will be hard to roll out the dough. If this happens, just cool the dough ball in the fridge or freezer for a while and then try to roll out the dough.

Your farmers,

John and Aimee Good

The Good Farm

www.goodfarmcsa.com

8112 Church Road

Germansville PA 18053

484-262-0675

Like us on Facebook!

Posted 10/30/2017 3:53pm by John and Aimee Good.


2018 Renewals 

REVIEW OF 2017 SEASON

Autumn is the time that we begin to put the farm to bed and plan for the upcoming season, including removing mulch and trellises, planting cover crops and garlic, mulching berries, and planning the crop rotation. It is also a time when we are thinking about how to improve the CSA season for the coming year. 

We are very excited about the bounty of the 2017 season! With the move to the new farm, we are extremely happy with the farm’s vegetable production this year. The yields on many crops were excellent, and the quality of the vegetables was better than we could have hoped, including flavor and size. Several members actually commented that the vegetables tasted better than ever this year! The amounts that each member received this year were higher than average, because the crops produced so well.  

We track the weekly shares for our records. This year, we compiled a CSA/Market comparison, with retail prices averaged from Wegmans and a local producer-only Farmers Market for certified organic produce. At this point in the season, the Small shares have received about $750 worth of produce, an average of $36/week, while the regular shares have received about $1100 worth of produce, an average of $55/week. These amounts were calculated just from the produce in the barn or in the boxes. The Upick garden produce is not figured into these numbers. All members have already received well over the investment put into the shares, at $27/week for the small share, and $36/week for the regular.  

We were amazed to put into numbers the real bounty that the farm has produced this year for 200 CSA members. We hope you have enjoyed it, and are excited for next year!  

GOALS/PLANS FOR 2018

We plan to adjust the production schedule so as to provide even more diverse shares, and to try to avoid a burdensome surplus of certain crops, such as eggplant, zucchini, and tomatoes, that occurs occasionally throughout the season. We will be soliciting member input in the coming weeks.  

It is our goal to extend the CSA season next year, continuing CSA pickup to the week before Thanksgiving, as this is the traditional time to celebrate the harvest! For years we have heard from members that they are always sad to see the season end. We will do our best to extend our production into the fall and hopefully the winter as well, as we increase our season extension capabilities.  

We received a grant from the USDA to put up another high tunnel for next season. We LOVE the tomato production we get from the high tunnel (tomatoes from July - October!) and would like to do more tomatoes, as well as long, trellised European cucumbers and more season extension, including lettuce and leafy greens.  

We hope to incorporate a 1 week CSA break, likely in mid-October, so as not to affect production, to give the farm family a much-needed rest and chance for some time away. No shares will be distributed that week. As we get older and continue farming full-time, we realize our bodies need some time for rest and recuperation to go the long haul. Because even when CSA share season ends, the field work continues for another month, and then begins again in the greenhouse in mid-February.  

CSA SHARE RENEWAL FOR 2018

As this season draws to a close, now is a great time to renew your membership for next year. Rather than wait until the middle of winter, why not secure your spot now, while the CSA season is still on your mind. Renewing your membership now also really helps us in several ways. Your membership support helps us to plan for the 2018 growing season, and it helps to cover the many expenses we incur throughout the winter; including purchasing seeds, potting soil, and supplies; heating the greenhouse, maintaining and repairing the farm equipment, as well as the standard business expenses of accounting, taxes, insurance, etc.  

We have not raised our prices for several years. This year we will be raising the total CSA price for the season, but the weekly share price will not change as we are extending the season. The Small share for 2018 is $625 ($27/week) and the regular share is $$840 ($36/week). As always, members are welcome to split shares with another family, friend or neighbor.   We hope you have enjoyed this season and are ready and excited to sign on for another!  

You can now sign up online as a returning member. A 20% deposit is all that is required to hold your spot for next year. You can also use the paper forms in the barn at CSA pickup this week. We will be taking 2017 member renewals for vegetable shares only at this time. Extra shares can be added in the new year. All current members have the first opportunity to renew. Your spot will be held until the end of 2017. After that time, we open membership to the public. Reserve your share today, and ensure another great season of produce with The Good Farm CSA!


Your farmers,

John and Aimee Good

The Good Farm

www.goodfarmcsa.com

8112 Church Road

Germansville PA 18053

484-262-0675

Like us on Facebook!

Posted 10/30/2017 11:42am by John and Aimee Good.

Final CSA Pickup . . .

This is the final week of CSA pickups for the 2017 season, Tuesday October 31st through Saturday November 4th. We hope you enjoyed this bountiful season! We will have member surveys and renewal information for the 2018 season coming out shortly!  

The farm is "greening" up again, just in time for winter. On the right of the farm road, we have a nice patch of strawberries for next spring. The tall grasses behind the berries are healthy green cover crops, including oats, wheat, and clover.  These cover crops will protect the soil from erosion all winter long, and then be plowed under as "green manure" in the spring, to feed the wakening soil microbes and provide fertility for next year's vegetable crops.

THE HARVEST: Your Share may include the following items(subject to change):

Kale

Yellow onions

Garlic

Sweet bell & Italian peppers

Butternut Squash-  Store at room temperature down to 50 degrees. Will keep for months. Great for soups, pies, breads, roasted, stuffed, etc. Check last week's recipes for pumpkin pie recipe, made with butternut squash.

Carrots - lots! The carrots did amazingly well this fall. So we had bulk amounts for you last week, and even more this week. These are storage carrots, and will keep for a long time, properly stored. Store in a plastic bag in the crisper drawer of your fridge, or packed in damp sand in a bucket or other container in a cold place, like a garage or basement, where it will not freeze.

Potatoes - Store in a cool dry place. Not necessary to refrigerate, and flavors are best if kept around 50 degrees.

Sweet Potatoes - Store in a cool dry place. Not necessary to refrigerate, and flavors are best if kept around 50-60 degrees.

Celeriac- also called Celery root. Funny looks, but great taste! Peel and dice for soups. Layer with potatoes and turnips for a gratin dish. Mash with potatoes. Celeriac is an excellent storage root and will keep for a long time. Store in a plastic bag in the crisper drawer or in sand as carrots, above.

Parsnips - a sweet white carrot shaped root. Like a cross between a carrot and a potato. My favorite - maple-glazed parsnips - check recipe in next email.

Leeks - a creamy mild onion. Slice thinly entire white portion. Greens can be used for broth or discarded. Excellent for soups, pasta dishes, quiche, roasted, etc. Potato-leek soup is the classic favorite.

Cabbage - red, green, savoy or Napa - an excellent keeper. Store in a loose or perforated bag in the fridge, up to several months. Great for winter slaws, soups, roasted, cabbage rolls, taco toppings, and more. Also, check out recipe for homemade sauerkraut in a jar - easy, delicious, and so good for you!

Upick at the farm: mostly done! Still some herbs and flowers hanging on.

*COOPERATIVE SHARES: Fruit, bread, cheese, egg shares this week! Please check off your name on the sign-in sheet and retrieve your shares from the cooler. Please ask if you need help!

 

WILD FOR SALMON will be at the farm on Tuesday October 31st from 1-6:30 pm, and they will be taking "day-of" sales as well as pre-orders. 

 

*NEED TO CHECK CSA PICK-UP or U-pick TIMES AND/OR LOCATIONS? Click on the link below.

http://www.goodfarmcsa.com/pickup-hours

 

Any questions? Please reply to this email. We will respond within 1-2 days, during the busy farming season!

Your farmers,

John and Aimee Good

The Good Farm

www.goodfarmcsa.com

8112 Church Road

Germansville PA 18053

484-262-0675

Like us on Facebook!

Posted 10/24/2017 8:46am by John and Aimee Good.

 

All of our recipes can be found on our website's recipe page, http://www.goodfarmcsa.com/recipe. Most recently posted recipes are at the top, but you can search our site for any recipe ever posted! Just type in the vegetable or recipe title into the search box on the right.

Did you know you can make pumpkin pie with winter squash? Actually, most canned pumpkin is made from butternut squash or related squashes. This is because is squash is actually sweeter and less stringy than pumpkin. Here is my recipe to make pumpkin pie. I usually use butternut squash, but any winter squash will work. I also like to use winter squash puree to make chocolate chip pumpkin bread, pumpkin ravioli, gnocchi, pumpkin stuffed shells with ricotta, Squash dinner rolls. So many possibilities - enjoy!

Winter squash Puree

*I like to use butternut squash or neck pumpkins to make pumpkin pie, but any sweet squash or pie pumpkin will work. There are two ways to obtain the flesh from squash or pumpkins to make pie. The tastier, slower method follows: you can simply cut squash in half, place in dish with ¼ inch of water, and bake at 350 for about 30-45 minutes, or until tender when pierced with a fork, and then scoop out flesh. The quick method is to peel squash, cut in cubes, and boil or steam. Either way, once you have cooked the squash, it is best to puree it for a smooth, velvety texture.

I like to prepare the squash ahead of time. You can drain the puree in a sieve placed over a bowl in the fridge overnight, to reduce the moisture content, for quicker baking and a more concentrated flavor. If there is extra puree, I freeze it in 1 or 2 cup containers, so it is ready for baking pumpkin bread or pie.

The BEST Pumpkin Pie

3 c. puree of pumpkin or winter squash*

3 eggs

¾ - 1 c. sucanat, rapadura or other raw cane sugar

1 tbsp. fresh grated ginger or 1 tsp. dried ginger

 1 tsp. cinnamon

¼ tsp. sea salt

¼ tsp. nutmeg

¼ tsp. powdered cloves

grated rind of 1 lemon (optional)

1 c. heavy cream

1 pie crust**

Line a 9 inch pie pan with crust dough and pinch edge to make border. In food processor, puree eggs, cream, and pumpkin. Add remaining ingredients and puree again. Pour into pie shell and bake at 350 for 35-45 minutes. Serve with whipped cream.

**If you have a favorite pie crust recipe, great! If not, here is mine, handed down from my grandmother to my mother to me. This makes 3 bottom 9” shells. If you only want to make one pie, simply wrap the rest in wax paper and store in ziploc bag in fridge up to 1 week or in freezer.

3 c. flour (I use 1 c. whole wheat pastry flour and 2 c. unbleached white flour)

1/2 c. cold lard (Can replace with non-hydrogenated organic shortening, also called palm oil, or all butter. I prefer lard to make a very flaky crust!)

1/2 c. cold butter

1 egg

½ c. cold water with 1 tbsp. vinegar in it

 dash salt

In a food processor, combine flour, salt and fats. Pulse a few times until mixture resembles coarse crumbs. Add the egg. Pulse again. Then add just enough of the water/vinegar mixture until you have a good dough consistency. Pulse until the mixture begins to come together into a nice ball of dough.

If you do not add enough water, the dough will fall apart and not roll out well. If you add too much, it will be sticky. Also, this works best when the fats are cool or cold. If it gets too warm, it will be hard to roll out the dough. If this happens, just cool the dough ball in the fridge or freezer for a while and then try to roll out the dough.

Pumpkpin Chocolate Chip Bread, adapted from Taste of Home

Ingredients

  • 3 cups unbleached all-purpose flour (can use up to 1/3 whole wheat pastry or sprouted flour)
  • 2 teaspoons ground cinnamon
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 4 eggs
  • 1 1/2 -2 cups sucanat, rapadura, or organic sugar
  • 2 cups pumpkin or winter squash puree
  • 1-1/2 cups melted butter or coconut oil
  • 1-1/2 cups (6 ounces) semisweet chocolate chips

Directions

In a large bowl, combine the flour, cinnamon, salt and baking soda. In another bowl, beat the eggs, sugar, pumpkin and oil. Stir into dry ingredients just until moistened. Fold in chocolate chips.
Pour into two greased 8x4-in. loaf pans. Bake at 350° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Yield: 2 loaves (16 slices each).
 
 

Your farmers,

John and Aimee Good

The Good Farm

www.goodfarmcsa.com

8112 Church Road

Germansville PA 18053

484-262-0675

Like us on Facebook!

Posted 10/24/2017 8:15am by John and Aimee Good.

Penultimate CSA Pickup . . .

Hard to believe we are coming to the end of the season. The final week of CSA pickups will be next week, Tuesday October 31st through Saturday November 4th. More root vegetables, greens, and squashes for you this week. Final week will feature new roots: celeriac and parsnips, as well as red cabbage, potatoes, carrots, kale and more. 

Final planting of this season: garlic for next year's crop! Last week we planted six 250' beds of garlic. At 3 rows each, 6" apart, that is 9000 cloves of garlic.

Garlic is a neat crop. We save all of our own seed from year to year. At harvest time in mid-July, we sort out the largest and best heads to be saved to plant. The seed garlic is dried and stored until October. We then crack and separate all the bulbs into cloves. We plant the cloves, root side down, and each clove will grow into a new bulb.

We mulch the garlic with a thick layer of straw to protect from freezing & thawing cycles heaving the plants out of the soil in the winter. The garlic shoots will be the first crop to green up in the springtime. As soon as the soil warms, the shoots are ready to grow, having already started their root growth in the fall. Plants always grow roots first, then shoots!

THE HARVEST: Your Share may include the following items(subject to change):

Spinach

Salad mix

Butternut Squash

Yellow onions

Garlic

Carrots

Red beets

Sweet bell & Italian peppers

Potatoes

Sweet Potatoes

Coming Next: celeriac, parsnips, red cabbage, leeks

Upick at the farm: mostly done! Still some herbs and flowers hanging on.

*COOPERATIVE SHARES: Fruit, bread, mushrooms, egg shares this week! Please check off your name on the sign-in sheet and retrieve your shares from the cooler. Please ask if you need help!

 

STOCKING UP SALE: Deadline extended to today, Tuesday October 24th, for all items except Wholesome Dairy.

Click on the link for the Stocking Up Sale Order Form. Print and email by tonight (or return to barn today). Orders must be paid for and picked up the final week of CSA shares, Tuesday October 31st or Friday November 4th at the farm. Thanks!

 

*NEED TO SCHEDULE A PICKUP CHANGE OR VACATION HOLD? Click the link below to schedule online.

http://www.goodfarmcsa.com/members/scheduleactions

Remember: You can switch your pickup location as many times as you need. (For on-farm pickup, Tuesday and Friday are considered different pickups.) Every member gets 2 vacation holds per season. You can request a double box the week before or after your vacation, or just request to have your box donated to a local food bank. To schedule online, all changes must be input by Sunday evening beginning the week of your change. If you forget, or are too late, please just reply to this email or call me and I will make the change for you! Thanks!

 

*NEED TO CHECK CSA PICK-UP or U-pick TIMES AND/OR LOCATIONS? Click on the link below.

http://www.goodfarmcsa.com/pickup-hours

 

Any questions? Please reply to this email. We will respond within 1-2 days, during the busy farming season!

Your farmers,

John and Aimee Good

The Good Farm

www.goodfarmcsa.com

8112 Church Road

Germansville PA 18053

484-262-0675

Like us on Facebook!

Posted 10/16/2017 1:39pm by John and Aimee Good.

 

All of our recipes can be found on our website's recipe page, http://www.goodfarmcsa.com/recipe. Most recently posted recipes are at the top, but you can search our site for any recipe ever posted! Just type in the vegetable or recipe title into the search box on the right.

Roasted Turnips

I love roasted turnips. Roasting brings out the sweetness of the roots, and makes them very juicy.

1 bunch Hakurei turnips, scrubbed and halved or quartered

olive oil

salt

Toss turnips with olive oil and salt. Spread in  a baking pan. Roast uncovered at 400 degrees for about 20 minutes, until pierce tender with a fork. Enjoy!

 

Cream of Turnip Soup

We enjoyed a soup similar to this at a lovely Farm-to-Table restaurant we supplied with produce from our first farm in Phoenixville, over 10 years ago now! I have tried to re-create it here. Enjoy!

2 T. butter

1 bunch Hakurei turnips, cut into chunks

1 onion, sliced

2 cloves garlic, minced

1 quart chicken or veg. broth

1/2 cup white wine, or more broth

1 medium potato, peeled and cut into chunks

1 cup half and half or light cream

1/2 tsp. salt

ground black pepper

1/4 tsp. ground nutmeg (optional)

1 T. olive oil

thinly sliced turnip greens or spinach, about 2-3 cups (optional)

In soup pot over medium heat, melt butter. Add onion and saute until translucent. Add garlic and saute for one minute more. Add wine and boil until reduced by half. Add turnips, broth, and potato. Bring to boil and then reduce to simmer. Cook for about 20-25 minutes, until veggies are tender. Remove from heat. Add cream and seasonings. Puree with immersion blender. Serve as is or continue below.

OPTIONAL: In a skillet, heat oil over medium heat. Add thinly sliced turnip greens or spinach and cook, stirring, until wilted. Top each bowl of soup with a dollop of turnip greens or spinach.

 

Mashed Taters & Turnips topped with Turnip Greens

1 bunch Hakurei turnips with greens

3-4 medium potatoes

1 onion, sliced in rings, or a few scallions, chopped

2 T. butter

milk (optional)

sea salt

black pepper

sour cream or goat cheese (optional)

 

Separate turnips from greens. Scrub turnips. Sort greens to remove any yellowed leaves. Wash greens thoroughly and chop coarsely. Cut turnips into quarters, if large, halves if small. Scrub potatoes and cut into chunks.

Put potato and turnip chunks into a pot. Cover with water and bring to a boil. Boil until soft.

Meanwhile, saute onion or scallion in olive oil until soft. Add chopped turnip greens and cook until tender. Season with salt and pepper. Remove from heat, but keep covered until turnips and potatoes are done.

When potatoes and turnips are soft, drain. Mash with butter. (You can use a potato masher for a chunky mix, or for a smoother texture, use a mixer.) Add milk if thinner consistency is desired, but I find the juicy turnips help make a nice texture without adding milk.) Season with salt and pepper to taste.

For each serving, put a nice mound of mashed roots on the plate. Top with a healthy dollop of sour cream. Scatter the sauteed greens & onions over top. Enjoy!

Serves 4-6

 
 

Your farmers,

John and Aimee Good

The Good Farm

www.goodfarmcsa.com

8112 Church Road

Germansville PA 18053

484-262-0675

Like us on Facebook!

Posted 10/16/2017 1:11pm by John and Aimee Good.

First frost warning . . .

The first frost warning, for patchy and scattered frosts, is tonight. We  been busily harvesting all day to bring in as many sensitive crops as possible, all the peppers, eggplant, tomatoes, and lettuce that we can.

A new crop in this week's share is Hakurei turnips. You may remember then from the spring. They are a mild flavored turnip, which is very versatile. You can slice them raw for salads or snacking, or saute them with the greens or in stir-fry, or roast them in the oven (my favorite!) or use them for soup. Here you can see bunches of turnips, just harvested, prior to washing. They are a very nice white when washed.  Check the recipe page for ideas!

THE HARVEST: Your Share may include the following items(subject to change):

Spinach

Salad mix

Green or Savoy cabbage

Hakurei Turnips

Butternut Squash

Red or yellow onions

Garlic

Carrots

Tomatoes

Sweet bell & Italian peppers

Potatoes

Coming Soon:  more leeks, celeriac, parsnips, red cabbage

Upick at the farm: may be done after tonight - must wait & see

*COOPERATIVE SHARES: Fruit, bread, mushrooms, egg shares this week! Please check off your name on the sign-in sheet and retrieve your shares from the cooler. Please ask if you need help!

 

STOCKING UP SALE: Deadline to order this Thursday Oct. 19th

Click on the link for the Stocking Up Sale Order Form. Print and email by Thursday midnight (or return to barn Tuesday). Orders must be paid for and picked up the final week of CSA shares, Tuesday October 31st or Friday November 4th at the farm. Thanks!

 

 

*NEED TO SCHEDULE A PICKUP CHANGE OR VACATION HOLD? Click the link below to schedule online.

http://www.goodfarmcsa.com/members/scheduleactions

Remember: You can switch your pickup location as many times as you need. (For on-farm pickup, Tuesday and Friday are considered different pickups.) Every member gets 2 vacation holds per season. You can request a double box the week before or after your vacation, or just request to have your box donated to a local food bank. To schedule online, all changes must be input by Sunday evening beginning the week of your change. If you forget, or are too late, please just reply to this email or call me and I will make the change for you! Thanks!

 

*NEED TO CHECK CSA PICK-UP or U-pick TIMES AND/OR LOCATIONS? Click on the link below.

http://www.goodfarmcsa.com/pickup-hours

 

Any questions? Please reply to this email. We will respond within 1-2 days, during the busy farming season!

Your farmers,

John and Aimee Good

The Good Farm

www.goodfarmcsa.com

8112 Church Road

Germansville PA 18053

484-262-0675

Like us on Facebook!

Posted 10/9/2017 10:12am by John and Aimee Good.

 

All of our recipes can be found on our website's recipe page, http://www.goodfarmcsa.com/recipe. Most recently posted recipes are at the top, but you can search our site for any recipe ever posted! Just type in the vegetable or recipe title into the search box on the right.

 
The kale is growing beautifully this fall, and we will have it in the share again this week. If you feel like you need some new ideas for your kale, check out this link:
http://www.goodhousekeeping.com/food-recipes/healthy/g1436/easy-kale-recipes/
 I am really excited to try the sweet potato/kale/quinoa fritters! Also kale pesto pizza! I love pesto and enjoy making it out of basil, cilantro, and arugula, but have not tried kale yet. I will soon!
Let me know if you have any kale recipes you love to share!
 
Our 2 house favorite kale recipes are as follows:
 
Steamed kale with balsamic vinaigrette:
Devein, chop finely, and steam kale until bright green and tender. Meanwhile mince 1 clove garlic and cook gently in small pan with 2-3 tbsp. olive oil. When garlic is fragrant, remove from heat and add 1 tbsp. balsamic vinegar or balsamic reduction and 1 tsp. tamari soy sauce. Pour over kale and serve.
 
Sausage, onions and kale:
Cook a nicely spiced sausage, such as Chorizo, Hot Italian, etc. in a heavy skillet (like cast -iron). When done, remove sausage to plate. Drain off all but a few tbsp. of fat. Add one large thinly sliced onion and cook for a few minutes, until translucent. Add one bunch kale (de-veined and chopped) and saute until bright green and tender. Other optional veg. additions: chopped sweet pepper and/or tomato, frozen sweet corn, roasted sweet potatoes or potatoes, etc. Add sausage back to skillet and serve. Enjoy!
 

Your farmers,

John and Aimee Good

The Good Farm

www.goodfarmcsa.com

8112 Church Road

Germansville PA 18053

484-262-0675

Like us on Facebook!

Posted 10/2/2017 2:01pm by John and Aimee Good.

Who says you shouldn't play with your food?

Photographer, artist, and farmhand Meghan Feilmeier created a beautiful "Vegetable Mandala" below . . .

Although we are heading into fall, the harvest season will continue through the end of the month. The final week of CSA pickups will begin Monday October 30th and end Saturday November 4th.

The CSA shares will continue to have summer crops, such as sweet pepper and tomatoes and lettuces, up until we get a hard frost. The root crops and hardy greens will continue even after frost. In fact, frost will sweeten carrots and parsnips that are in the ground, as well as kale and other cold-hardy veggies. Onions, winter squash, and garlic are already in storage, and those vegetables will continue through the fall.

The great thing about fall CSA shares is that there are so many vegetables included that store very well. Greens should still be used in 1-2 weeks or frozen, which is quick and easy to do. If you have greens you cannot eat in a week, such as spinach or kale, simply wilt them in a saute pan or pot with a small amount of water. Then squeeze out excess water and freeze in ziploc bags, pressed flat, with the air squeezed out. They take up very little space and are wonderful to pull out in the winter, when fresh greens are hard to come by.

All root veggies keep for a long time. Carrots, beets, radishes, turnips, etc. can be stored in a plastic bag or container in the fridge short-term, or packed in damp sand in a bucket or bin in a cool place for long term. Moisture is important to keeping roots, as they grow in the moist earth. If left loose in the dry air of the fridge, they will simply dry out and become rubbery. 

Cabbages will keep for a long time also. In a loose bag with a towel, or wrapped in brown paper or newspaper works well. If the outer leaves turn, simply peel them off, just like an onion, until you get to nice leaves.

Garlic and onions will keep for a long time as well. Store in a dry, dark, cool place.

I always enjoy this time of year, stocking up the pantry with good things for the winter. No pressure to use or put up a ton of tomatoes, just set the extra veggies aside in the proper place, to be enjoyed in the cold, dark days of winter, in a warm soup, stew, or casserole. Ahh, autumn. What a lovely season; I am so glad that it is here again!

 

THE HARVEST: Your Share may include the following items(subject to change):

Sunshine and/or Butternut squash* See recipe page for cooking instructions!

Green Cabbage

Broccoli

Potatoes

Salad mix

Spinach

Red onions

Garlic

Carrots

Tomatoes

Sweet bell & Italian peppers

Choice Table:  Delicata squash, radishes, eggplant, kale, beets

Coming Soon:  turnips, watermelon radishes, red & savoy cabbage, celeriac, more leeks

Upick at the farm: Green beans, Cherry, grape, & paste tomatoes, Flowers, Herbs: cilantro, parsley, nasturtiums.

*COOPERATIVE SHARES: Fruit, bread, mushrooms, egg shares this week! Please check off your name on the sign-in sheet and retrieve your shares from the cooler. Please ask if you need help!

 

*NEED TO SCHEDULE A PICKUP CHANGE OR VACATION HOLD? Click the link below to schedule online.

http://www.goodfarmcsa.com/members/scheduleactions

Remember: You can switch your pickup location as many times as you need. (For on-farm pickup, Tuesday and Friday are considered different pickups.) Every member gets 2 vacation holds per season. You can request a double box the week before or after your vacation, or just request to have your box donated to a local food bank. To schedule online, all changes must be input by Sunday evening beginning the week of your change. If you forget, or are too late, please just reply to this email or call me and I will make the change for you! Thanks!

 

*Want EXTRA 2nds Sweet Peppers FOR FREEZING or DRYING? Click on the link below to order! (Or send me an email with your name, amount, and pickup day.)

http://www.goodfarmcsa.com/store/csa-extras

 

*NEED TO CHECK CSA PICK-UP or U-pick TIMES AND/OR LOCATIONS? Click on the link below.

http://www.goodfarmcsa.com/pickup-hours

 

Any questions? Please reply to this email. We will respond within 1-2 days, during the busy farming season!

Your farmers,

John and Aimee Good

The Good Farm

www.goodfarmcsa.com

8112 Church Road

Germansville PA 18053

484-262-0675

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Posted 9/25/2017 2:36pm by John and Aimee Good.

 

All of our recipes can be found on our website's recipe page, http://www.goodfarmcsa.com/recipe. Most recently posted recipes are at the top, but you can search our site for any recipe ever posted! Just type in the vegetable or recipe title into the search box on the right.

 

Roasted Beets N' Sweets, *adapted from www.allrecipes.com

*This is one of my favorite ways to enjoy beets and sweet potatoes, so great roasted together!

Ingredients

6 medium beets, peeled and cut into chunks

2 1/2 tablespoons olive oil, divided

1 teaspoon salt

1 teaspoon ground black pepper

1 teaspoon sugar (optional)

3 medium sweet potatoes, cut into chunks

1 large sweet onion, chopped

optional spices: cinammon, chili powder, chipotle powder (If you want to make this more interesting, add one or a few of these!)

Directions

  1. Preheat oven to 400 degrees F.
  2. In a bowl, toss the beets with 1/2 tablespoon olive oil to coat. Spread in a single layer on a baking sheet.
  3. Mix the remaining 2 tablespoons olive oil, salt, pepper, sugar, and any optional spices in a large bowl. Place the sweet potatoes and onion in the bowl. Mix well to coat vegetables with the oil mixture.
  4. Bake beets 15 minutes in the preheated oven. Mix sweet potato mixture with the beets on the baking sheet. Continue baking 45 minutes, stirring after 20 minutes, until all vegetables are tender.

Syrian Beet Salad, adapted from Moosewood Restaurant Daily Special

*If you are looking for something different to do with beets, look no further. This well-spiced salad is a real treat.                                                                                                                                   

2 quarts water

3 large beets or 5-6 small beets

1 tbsp. chopped fresh chives

2 tbsp. chopped fresh cilantro or basil

2 garlic cloves, minced

½ fresh hot pepper, seeded and minced (1 tbsp.)

1 tsp. ground cumin

2 tbsp. fresh lemon juice

3 tbsp. olive oil

1 tsp. salt, or to taste

In large pot, bring water to boil. Cut beets into ½ inch cubes. Place cubes in boiling water, lower to a simmer, and cook until tender, about 10-15 minutes. Drain beets and transfer to serving bowl. Add rest of ingredients and toss well. Serve warm, chilled, or at room temperature. (This recipe also works well with leftover cooked beets.)

Serves 4-6

Black Bean Sweet Potato Burritos

3 cups sweet potatoes (peeled and diced)     

1/2 onion chopped

** Saute in large frypan in 1 Tablespoon oil just until tender.  Add water or apple juice as needed to prevent sticking.

2 cups  cooked black beans                                 

1 tsp ground cumin

3/4 tsp ground cinnamon                                      

1/2 tsp salt

** Add (to the above mixture) and cook until heated through.

8 flour tortillas 1 1/2 cups cheddar cheese (shredded)

** Divide bean mixture and cheese among the tortillas and roll up.  Place in a 9 x 13-inch baking pan at 350ºF for 20-25 minutes.  Garnish with sour cream, salsa, and fresh cilantro.      Yields 8 burritos.

From Simply in Season Cookbook, p. 259, by Mary Beth Lind & Cathleen Hockman-Wert.  Published by  Herald Press.  Commissioned by Mennonite Central Com, 2005.

 

Can substitute butternut squash in place of sweet potato in this recipe—SCW.

Your farmers,

John and Aimee Good

The Good Farm

www.goodfarmcsa.com

8112 Church Road

Germansville PA 18053

484-262-0675

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The Good Farm is a certified organic farm raising vegetables, berries, flowers, and herbs for a CSA (Community Supported Agriculture) and farmer's market. We specialize in providing the best quality and most flavorful varieties of the vegetables you love to eat- the staples! We have happy members - over 70% return every year!

 

Many customers say they eat healthier, feel better, learn to cook new things, save money, and even lose weight by joining the farm. We are all connected to farming, as we are all eaters. Experience seasonal eating. Support a type of farm that you can believe in; the kind you imagined as a child; where people pick the produce by hand, the soils are thriving, and the fields are full of life. Become a CSA member or visit The Good Farm at the Trexlertown Farmer's Market. Because "it's all GOOD!"

 

"Eating is an agricultural act" - Wendell Berry

8112 Church Rd.
Germansville, PA 18053
484-262-0675
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