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Welcome to the blog.
Posted 10/9/2018 2:22pm by John and Aimee Good.

All the recipes listed below, and many more, are on our website, on our Recipe Page. You can search by vegetable, using the search box on the right!

We hope you enjoy using these recipes and finding your own new recipes featuring the vegetables in your share. Please feel free to share any recipes that you love with us!

 

 WHITE BEAN & KALE SOUP

  • 1 bunch kale, de-stemmed and chopped
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 1-2 cloves garlic, minced
  • 1-2 carrots, diced finely
  • 1-2 peppers, chopped small
  • 2 cans cannellini beans, (14.5 ounces each), drained and rinsed
  • 2 cups water
  • 2 cups chicken or vegetable broth
  • Salt and pepper
  • parsley
  • Grated Parmesan cheese, (optional)
  • Cooked spicy sausage, such as chorizo or hot Italian (optional)

    In a medium saucepan, heat 2 tablespoon oil over medium-high heat. Add onion, and cook until softened, about 5 minutes. Add garlic and cook another minute or two.

    Add about half of the beans, and lightly mash with a fork. Add water and stock, and the rest of the vegetables. Bring to a boil, and then reduce heat to simmer. Simmer for about 10 minutes, until carrots & pepper are partially tender. Stir in kale, parsley, remaining beans, 2 teaspoon salt, and 1/2 teaspoon pepper. Add cooked sausage here if using. Partially cover, reduce heat, and simmer until kale is tender, about 5-10 minutes.

    Ladle soup into bowls. Sprinkle with Parmesan, if desired. Serve with crusty bread.

    Adapted from www.marthastewart.com


Kale Chips

Ingredients

  • 1 bunch kale
  • olive oil in Spritzer, or in small bowl
  • Seasoning desired - sea salt, parmesan cheese, chili powder, etc.

Directions

  1. Preheat an oven to 400 degrees F. Use convection if you have it.
  2. Oil a baking tray.
  3. With a knife or kitchen shears carefully remove the leaves from the thick stems, but try to keep leaves whole. 
  4. Lay kale leaves on the oiled tray. Spray or brush top sides of leaves with olive oil.
  5. Sprinkle with seasoning of your choice.
  6. Bake until the leaves just begin to get dry & crispy, edges brown but are not burnt.
  7. This can take anywhere from 5-10 minutes, but they must be watched closely! They will go from perfect to burnt very quickly! 

Kale and Caramelized Onion Pizza

Use your favorite pizza crust recipe like we did, or make it a quick meal using a pre-made dough that can be found in the grocery store deli section!

4-5 Baby Bella, Shiitake, or Button mushrooms sliced

10-15 Sage leaves, can be lightly browned in butter

2 cups of baby kale or full size kale chopped

1 cup caramelized onion

2 cups of shredded fresh mozarella

1/2 cup shredded sharp cheddar

Olive oil for pizza base

Salt and pepper

Wilt kale in pan using olive oil - do not fully cook.  Remove from pan and set aside.  Place sliced onion in pan with olive oil and/or butter and cook on low until the onions are browned, but not burnt.  Add sage at the end to brown. Roll out dough and let rest for 10 minutes.  Brush with olive oil.  Add toppings and bake approximately 15 minutes or when crust is golden brown.

 

Your farmers,

John and Aimee Good

The Good Farm

8112 Church Road

Germansville PA 18053

484-262-0675

www.goodfarmcsa.com

facebook.com/goodfarmcsa

instagram.com/goodfarmcsa  

Posted 10/2/2018 12:32pm by John and Aimee Good.

All the recipes listed below, and many more, are on our website, on our Recipe Page. You can search by vegetable, using the search box on the right!

We hope you enjoy using these recipes and finding your own new recipes featuring the vegetables in your share. Please feel free to share any recipes that you love with us!

 

YOU CAN EAT YOUR CARROT GREENS!

They are super nutritious, with a flavor kind of like a cross between carrot and parsley. (The two plants are in the same family, so that's not surprising.)

Check out this link for 10 great ideas of ways to use carrot greens, including pesto, chimichurri, broth for soup, and more.

https://www.shape.com/healthy-eating/meal-ideas/carrot-recipes-carrot-tops

Butternut Poblano Soup

Ingredients:

· 1 large butternut squash

· 1 large poblano pepper

· 3 cups milk

· 1/2 cup butter

· 1 1/4 cups onion, diced

· 1 rib celery, finely chopped (or sub. celeriac)

· 2-4 cloves garlic, minced

· 2 tablespoons flour or cornstarch

· 1 tablespoon salt

· 1 tablespoons chili powder

· 1 tablespoon parsley, finely chopped

· 1 teaspoon black pepper

· 1 teaspoon coriander

· 1/4 teaspoon cinnamon

· 1/8 teaspoon rosemary, dried

· 2 cups vegetable or chicken broth

Directions:

Preheat oven to 400. Cut butternut squash in half lengthwise and remove seeds and pulp with a spoon. Place squash cut-side down on a baking sheet with about an inch of water. Roast squash for 45 minutes or until soft.

Meanwhile, roast poblano at 400 for 15 minutes, turning halfway through roasting time.

Set squash and pepper aside to cool.
 Pull poblano stem gently to remove stem and seed pod. (If it does not come out, just slice it open and remove the seeds.) Chop remaining poblano finely. Use a spoon to scoop flesh from squash.

Place squash flesh in a blender or food processor with milk. Puree until smooth and set aside.

In a large stockpot, melt butter over medium heat. Add onion, celery, and garlic. Saute for 15 minutes, stirring until onions and celery are soft. Add flour and dry spices to form a paste. Stir constantly and cook until bubbling, about 6 minutes.

Stir in broth and poblano. Simmer for 5 minutes, stirring often. Add squash and milk mixture, stirring often. Cook for 10 minutes.

Butternut Squash Gnocchi with Sage Butter

*This is my absolute favorite recipe for butternut squash. Takes some planning, but not much actual prep time. And so worth it!

Ingredients
1 butternut squash (about 1 1/2 pounds)

2 large eggs, lightly beaten

1 1/4 tsp. salt

1 1/2 cups all-purpose flour

Sage Butter Sauce

4 ounces (1 stick) butter

12 fresh sage leaves (I have substituted dried as well)

2 ounces Parmesan cheese, grated (about 1/2 cup)

salt, to taste

fresh ground pepper, to taste

Instructions

Postition a rack in the lower third of the oven and preheat ot 350 F. Cut the squash in half lengthwise, through the stem end, and place on a greased cookie sheet. Roast until tender, about 35 minutes.

When cool enough to handle, scoop out and discard seeds. Remove squash flesh (pulp) and place in a sieve. Set the sieve over a bowl to catch liquid and all squash to drain in a refrigerator overnight.

The next day, puree the squash in a food processor. Transfer puree to a bowl and add the eggs and salt, stirring to combine. Add the flour and blend thoroughly. The dough should be sticky and soft.

Bring a large pot of water to a boil Using a teaspoon, form walnut-sized pieces of dough nad push them off the spoon and into the water with your fingers. Alternately, use a pastry bag and a knife.

Cook the gnocchi in batches, 10 to 15 pieces. Once the gnocchi have risen to the surface, poach for exactly 2 minutes. Remove gnocchi with a slotted spoon and set aside to drain. Repeat until all the dough is used up.

Sage butter sauce prep

Place butter in a large skillet and cook over medium heat until the foam subsides and the butter begins to lightly brown. Add the sage leaves, a pinch of salt, and pepper.

Add the gnocchi to the browned butter, tossing to coat. Sprinkle with Parmesan and serve immediately.

Serve 6.

Pumpkin Chocolate Chip Bread

*Adapted from The Joy of Cooking.

You can make this bread with any cooked mashed winter squash such as butternut 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:

1/2 - 1 cup chocolate chips (can substitute 1/2 c. raisins and/or 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.

*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. Measure any unused portion into 1 or 2 cup measures and freeze for soup, pie, bread, etc.

 

Your farmers,

John and Aimee Good

The Good Farm

8112 Church Road

Germansville PA 18053

484-262-0675

www.goodfarmcsa.com

facebook.com/goodfarmcsa

instagram.com/goodfarmcsa  

Posted 10/2/2018 12:08pm by John and Aimee Good.

Harvesting greens on a misty morning!

Farmer John is cutting lettuce mix this morning for pickup today. Cannot beat the freshness and flavor of just picked greens! 

The return of the greens season is here! Salad mix & arugula this week. Next week we should have the fall kale varieties - Dinosaur or Lacinato, Curly kale, and Red kale. Bok choy and hakurei turnips, with beautiful greens, are close, 1-2 weeks. Towards the end of the month - Napa cabbages as well as savoy and green cabbages.

NEW! Fall carrots are in this week! These are what we would call baby carrots, although they are more like adolescent in terms of their growth state, not fully mature yet.

They are extremely sweet, crisp and delicious. You can roast them whole with a bit of the green top, very pretty and delicious, or just eat them as snacks! Check the recipe email for ideas on using the carrot tops!

New winter squash this week - butternut! Butternut squash is the hardiest, best-keeping, and most versatile winter squash, which is why we grow a lot of it!  It is great for soups, breads, pies; roasting, and saute.

2 basic ways to get to the yummy orange flesh inside this hard shell:

1) Cut squash in half. Scoop out seeds. Place cut side down in baking dish with about a half inch of water. Roast at 350-375 for about 30 - 40 minutes, until tender, should pierce easily with a fork. You can also roast them on the grill, for a smokier flavor. Just brush cut side with olive oil first to prevent sticking.

You can eat roasted squash this way, with butter & maple syrup or salt and thyme, or other savory seasoning.  Or let cool and scoop out flesh with a spoon. For pies, etc. you can puree flesh in a food processor for smoothest texture.

This method is very easy, but requires more time!

2) Cut squash in half. Scoop out seeds. Peel skin. This is hard, but you once you have the squash peeled, you can cut it into cubes and it cooks very quickly, in a saute pan or roasted in the oven. You can also steam the cubes and puree the flesh.

*Because I don't enjoy peeling butternut squash, I usually only use this method if I want to cook the squash quickly, such as in a saute with onion, garlic, sweet pepper, and black beans for burritos.

Check the recipe page for some butternut squash recipes, including butternut squash gnocchi, winter curry, pumpkin soup, pumpkin pie, pumpkin bread, and more.

*Butternut squash puree is often used in place of pumpkin in many recipes. If it seems too watery, you can strain it overnight in cheesecloth, colander or sieve, over a bowl in the fridge, to thicken.

BELOW: Butternut squash curing in the greenhouse

THE HARVEST

Salad Mix &/or Arugula

Colored & green peppers

Leeks

Garlic

Butternut Squash

 Yellow Onions

Carrot bunches

Garlic

Choice table: radishes, eggplant, potatoes, sweet potatoes, red tomatoes, green tomatoes

Coming Soon:  kale, red beets, cabbage, bok choy, hakurei turnips, more taters & sweet taters

 

UPICK at the Farm:

OPEN HOURS: Tuesdays and Fridays, 8 am - 7 pm. Wednesday and Saturday mornings, 9 am - noon.

Cherry & paste tomatoes - pick what you can find

Green beans: Final planting is in, plus still some Dragon Tongue beans. 1-2 quarts per share

Flowers & Herbs 

Hot peppers - up to 1 pint, assorted varieties, see whiteboard for specifics

 

Harvest list is subject to change weekly. This is our best estimation of the week's shares. Thanks for understanding!

 

 *EXTRA SHARES: Eggs, bread, coffee & fruit

Fruit: Bartlett pears- excellent rich flavor, best when fully ripe!

Liberty apples - small & tart, very crisp white flesh - great for eating and baking.

Crimson crisp (my new favorite)- small to medium, beautiful crimson skin, very crisp and sweet with a hint of tart, slightly yellow flesh, excellent eating eating. Fine for baking also.

Jonathon - medium sweet apple, light red skin, great for baking and eating.

*Fruit storage tips: Pears will take a while on the counter, almost a week, to ripen fully, with a nice soft texture and sweetness. Apples should be stored in the fridge, for best flavor and crispness. Apples can be eaten right away, but will keep for a few weeks also.

TIP: FRESH APPLE SAUCE IS EASY & DELICIOUS!

When my apple drawer in the fridge becomes too full, I usually make an easy apple crisp or fresh apple sauce. Both are delicious and great ways to use lots of apples. Also, an apple peeler-corer makes these projects very quick, and kids love to turn the crank to do the peeler-corer. Available for about $25, this is a great kitchen gadget.

For fresh apple sauce, peel & core the apples. Place in a large pot, with about an inch of water in the bottom. Cover and bring to a boil. Turn down to a simmer and remove lid. Stir occasionally and let cook until apples are very tender. Blend all with an immersion blender for a smooth sauce, or mash with a potato masher for a more textured version. Enjoy hot or cold. Store remainder in glass jars. Will keep for several weeks.

 

CSA Extras :  Good Farm pasta sauce and Good Farm salsa, mild, as well as Old-fashioned Ketchup!    Still have Good Farm tote bags too! Order here, or pick up in the barn at on-farm pickup.





Your farmers,

John and Aimee Good

The Good Farm

8112 Church Road

Germansville PA 18053

484-262-0675

www.goodfarmcsa.com

facebook.com/goodfarmcsa

instagram.com/goodfarmcsa

Posted 9/25/2018 10:33am by John and Aimee Good.

%%user-firstname%%,

Your pickup is %%pickup-time%%, %%pickup-location%%.

If you have scheduled any pickup changes, they are listed here - %%scheduled-actions%%.      Please let me know if these are not correct! Thanks!

Spider webs abound on the farm this time of year. The number of spiders living in and around the fields is astounding. On dewy mornings when the sun is shining, you can see webs everywhere - on the ground, between the rows of veggies, in the wild patches bordering the farm fields.

This lady on the left is a yellow garden spider, Argiope aurantia, a common inhabitant of the tomato patches. This beautiful spider is one of our favorites, making a gorgeous classic orb web, and helping us control insect pests in the fields. Interestingly, she will eat most of her web every evening, and then spin a new one in the morning. She is very mild-mannered, and is not bothered by us picking around her.

You may see these yellow garden spiders in the Upick garden, especially in the tomato patch.  An organic farm is home to so many creatures.

Sadly, the tomato harvest is coming to an end. It has been a very good season for tomatoes on the farm, beginning in early July and continuing through most of September!  Considering all the wet and humid weather this summer, we are quite happy that the plants produced as well as they did, thanks to the special care given them by farmer John.

October has more in store for us: Bolero carrots, the sweetest carrots we grow, are growing beautifully, and hopefully harvest will begin next week. Red beets should be in shortly thereafter. The kale and cabbages are coming along nicely, as is the 2nd and 3rd broccoli successions. Unfortunately the 1st succession succumbed to brown rot during the extremely wet weather in early September. The butternut harvest was excellent, and they are curing in the greenhouse right now. The bok choy, hakurei turnips, and salad greens are looking good for the month of October as well!

The cutest farm inhabitant,

A gray-green tree frog sitting on a zucchini leaf.

This pic was taken earlier this summer.

THE HARVEST

Salad Mix

Red radishes

Sweet colored peppers

Leeks

Eggplant - Asian & or Bell

Garlic

MIX AND MATCH: Sweet Potatoes & Red/Gold potatoes

 Choice table: Yellow Onions, Red tomatoes, Green tomatoes, Winter Squash

Coming Soon:  butternut squash, kale, red beets, fall carrots, cabbage, arugula

 

UPICK at the Farm:

OPEN HOURS: Tuesdays and Fridays, 8 am - 7 pm. Wednesday and Saturday mornings, 9 am - noon.

Cherry & paste tomatoes - pick what you can find

Green beans: pick what you can find. New planting should be ready next week.

Flowers & Herbs 

Hot peppers - up to 1 pint, assorted varieties, see whiteboard for specifics

 

Harvest list is subject to change weekly. This is our best estimation of the week's shares. Thanks for understanding!

 

 *EXTRA SHARES: Cheese, eggs, bread, coffee & fruit

Fruit: Bartlett pears, Honeycrisp - large & very sweet apples, Gala apples - medium-sized and crisp, and new Liberty apples - small & tart

*Fruit storage tips: Pears will take a while on the counter, almost a week, to ripen fully, with a nice soft texture and sweetness. Apples should be stored in the fridge, for best flavor and crispness. Apples can be eaten right away, but will keep for a few weeks also.

 

CSA Extras :  2nds sweet peppers for freezing, making pepper jelly, chutney, etc.  Please order here, and select your pickup day/location at checkout. Thanks!

Now available - Good Farm pasta sauce and mild salsa, as well as old-fashioned Ketchup!    Still have Good Farm tote bags too! Order here, or pick up in the barn at on-farm pickup.

 

Need to schedule a pickup change or vacation hold? Click here.

Need to check your balance? Click here.

 

More ways below, to find what you need to know:

CSA Pickup/ Upick Hours  - lists hours for all pickup sites, as well as Farm Upick times

CSA Pickup Changes - you can login to your member account with your email address to change contact info, check your balance, make a payment, schedule a vacation hold and double pickup, switch to a different pickup day or location for a week, etc. (To permanently change your pickup location, you need to contact Aimee.)

News & Blog - Missed an email? Want to review an old one? You can find all our email posts here in our blog archive.

Recipes - Every week we post new recipes highlighting the vegetables in your share. Most recent additions will be at the top of the page, but we have quite a lot of recipes on this page, and you can search by vegetable to find many more ideas!



Your farmers,

John and Aimee Good

The Good Farm

8112 Church Road

Germansville PA 18053

484-262-0675

www.goodfarmcsa.com

facebook.com/goodfarmcsa

instagram.com/goodfarmcsa

Posted 9/10/2018 4:15pm by John and Aimee Good.

All the recipes listed below, and many more, are on our website, on our Recipe Page. You can search by vegetable, using the search box on the right!

We hope you enjoy using these recipes and finding your own new recipes featuring the vegetables in your share. Please feel free to share any recipes that you love with us!

Check out this link for Moonblush Tomatoes, shared by a CSA member. Thank you Shana! This is delicious and easy, and the method can be used for any tomatoes. The red slicers in the share work perfectly.

https://www.nigella.com/recipes/moonblush-tomatoes

Pasta with creamy leeks, sweet pepper, arugula and tomatoes

I love making pasta creations with whatever veggies are in the share. This is an exceptionally good one, in my humble opinion, and so pretty!

INGREDIENTS:

1 box fusili pasta or shape of your choice

1 -2 leeks, washed well and thinly sliced whites

Optional: well-cleaned, thinly sliced tops

2 sweet peppers, de-seeded and thinly sliced

3-4 medium slicing tomatoes, or 1 pint grape or cherry tomatoes, or combo

handful arugula  or fresh basil(optional)

olive oil & butter

freshly grated parmesan or asiago cheese

salt and pepper

 METHOD:

Cook pasta according to directions. In large heavy-bottomed skillet, melt 2-3 tbsp. butter with 2 -3 tbsp. olive oil over medium heat. Add leeks and reduce heat to medium low. Saute gently for about 5 - 10 minutes, until very tender. Add sweet pepper and saute several minutes more, until tender. Add chopped slicing tomatoes or halved grape/cherry tomatoes. Add sea salt and ground black pepper, a good amount of each.

Toss hot pasta with olive oil. Place a mound of pasta on each plate. Top with vegetable mixture, some chopped fresh arugula and/or basil, and freshly grated parmesan cheese. Serve.

 

Mexican-inspired squash skillet

We love pairing the sweet squashes or sweet potatoes with the warming spices of cumin, and smoked paprika in this one-pot dish, and my kids love it for all the toppings!

INGREDIENTS:

2 delicata squash OR 2 medium or 1 large sweet potatoes, OR 1 small or 1/2 large butternut squash

1 onion, thinly sliced

2 cloves garlic, minced

2-3 sweet or green peppers, de-seeded and chopped

coconut oil, butter, olive oil or ghee

salt and pepper

ground cumin, smoked paprika, chili powder

hot pepper or cayenne (optional)

optional other ingredients: 1 can or 1 cup cooked black beans, 1 cup cooked rice, 1/2 cup sweet corn (fresh or frozen), chopped cooking greens such as spinach, kale, etc.

Toppings: grated cheese, salsa, sour cream, chopped lettuce or arugula, chopped cilantro

Warmed wraps

METHOD:

For delicata squash, cut in half, remove seeds, and chop into small chunks or half moons.

For sweet potatoes, wash and scrub skins and and cut into 1 inch chunks. (May peel if desired.)

For butternut, cut in half, remove seeds, peel, and cut into 1 inch chunks.

In large heavy skillet, saute onion in choice of fat over medium heat until tender, a few minutes. Add cumin, smoked paprika, chili powder to your liking (a good dash of each is nice). Add garlic and prepared squash. Reduce heat to medium low and saute until almost tender, about 5-10 minutes. (Can add some broth, water, or orange juice and cover with lid to soften squash easily, and without constant stirring.)

Add peppers and any optional ingredients, such as beans, corn, greens, etc. Cook another few minutes until everything is hot and tender. Add salt and pepper. Taste and adjust seasoning as necessary.

Serve with optional toppings in bowls or with warm tortillas.


Your farmers,

John and Aimee Good

The Good Farm

8112 Church Road

Germansville PA 18053

484-262-0675

www.goodfarmcsa.com

facebook.com/goodfarmcsa

instagram.com/goodfarmcsa  

Posted 9/10/2018 4:02pm by John and Aimee Good.

%%user-firstname%%,

Your pickup is %%pickup-time%%, %%pickup-location%%.

If you have scheduled any pickup changes, they are listed here - %%scheduled-actions%%.      Please let me know if these are not correct! Thanks!

 Picking Peppers in the Rain!

 

 What an extreme shift from last Monday, which felt like the hottest day of the summer, to today, trying to stay warm in the cold rain!

We picked lots of beautiful peppers in the rain today, although the peak was last Thursday, when we picked 300 lbs!

We are transitioning now between the seasons. The summer crops such as cucumbers, zucchini, and melons are done. The quick-growing fall crops are just starting to come in, such as salad mix, arugula, and radishes .

The slower-growing fall crops are established and growing, but will take some time and cool weather to mature; such as cabbage, broccoli, kale, bok choy, hakurei turnips, red beets and carrots. 

Lots of root crops are ready to be dug, including sweet potatoes and the Lehigh gold potatoes, but we need some dry weather in order to get them out of the ground!

We harvested acorn squash and pie pumpkins today, and butternut squash will be harvested later this week. After some curing time in the greenhouse, those will be ready to distribute.

The shares may be a bit lighter for a few weeks compared to the August shares, but the weekly share market values are actually equal to or greater than the weekly cost.  August shares' values were quite a bit higher than the cost, as we had such a bumper crop of melons and tomatoes!

Stay tuned, as we have lots more great vegetables in store for you this fall!

 

THE HARVEST

Salad Mix - Unfortunately we lost about half of this first fall planting in the extreme heat last week, when several of the varieties bolted (went to seed prematurely.) We are glad that we planted a double bed so there is still enough to pick!

Arugula - A spicy green that is excellent paired with fruit, nuts and cheese for salad. Also nice with roasted winter squash, for salad or topping.

Leeks - Creamy mild onion, excellent sliced thinly and sauteed in butter. Delish with pasta, in omelets or quiche, with sweet peppers, in arugula salad!

Delicata Squash -  This sweet little squash is great roasted in slices, or in halves, but you can also saute it in a heavy pan, because the skins are so tender. But because of these thins skins, it does not store long! So use this one right away.

Tomatoes - red slicers, beginning of the end for these beauties. Enjoy them while they last!

Sweet colored peppers - Sweet Italian or Corno di Toro types (long, thin skinned & very sweet) as well as red & yellow bells

Garlic - German Extra Hardy is the variety name. We love this variety for its flavor, hardiness, and also it's size - big cloves!

Sweet potatoes - We dug the first sweet potatoes last Friday for this week's share. We had to make a mad dash to get them into the greenhouse for curing, when a rain storm surprised us in the afternoon. Luckily it passed quickly, and we were able to finish digging the 2nd bed. Hoping it dries out quickly so we can get more out of the ground for you! 

 

 Choice table: eggplant, cucumbers, red onions

Coming Soon:  radishes, Lehigh gold potatoes, acorn & butternut squash, kale, red beets, fall carrots

 

UPICK at the Farm:

OPEN HOURS: Tuesdays and Fridays, 8 am - 7 pm. Wednesday and Saturday mornings, 9 am - noon.

Cherry tomatoes - 1 pint - 1 quart per share. Paste tomatoes: 1-2 quarts per share.

Hot peppers: 1 pint per share.

Green beans: 1-2 quarts per share

*Edamame  is in! 4-6 plants per share

Flowers - 1 nice bouquet. 

Herbs - parsley, cilantro, dill, savory, basil - pick as needed!

 

Harvest list is subject to change weekly. This is our best estimation of the week's shares. Thanks for understanding!

 

 *EXTRA SHARES: Fruit (mix of yellow peaches, Bartlett pears, & Gala apples), cheese, eggs, bread, and coffee shares this week.

*Fruit storage tips: Peaches need to ripen on the counter for a few days, until slight give, for maximum flavor and juiciness. Pears will take a while longer on the counter, almost a week, to ripen fully, with a nice soft texture and sweetness. Apples should be stored in the fridge, for best flavor and crispness. Apples can be eaten right away, but will keep for a few weeks also.

 

CSA Extras :  Last call for 2nds tomatoes. The harvests are slowing down. Newly available are 2nds sweet peppers for freezing, making pepper jelly, chutney, etc.  Please order here, and select your pickup day/location at checkout. Thanks!

Tote bags, jarred goods can also be ordered.  Certain items may be limited and/or not available. Thank you! 

 

Need to schedule a pickup change or vacation hold? Click here.

Need to check your balance? Click here.

 

More ways below, to find what you need to know:

CSA Pickup/ Upick Hours  - lists hours for all pickup sites, as well as Farm Upick times

CSA Pickup Changes - you can login to your member account with your email address to change contact info, check your balance, make a payment, schedule a vacation hold and double pickup, switch to a different pickup day or location for a week, etc. (To permanently change your pickup location, you need to contact Aimee.)

News & Blog - Missed an email? Want to review an old one? You can find all our email posts here in our blog archive.

Recipes - Every week we post new recipes highlighting the vegetables in your share. Most recent additions will be at the top of the page, but we have quite a lot of recipes on this page, and you can search by vegetable to find many more ideas!



Your farmers,

John and Aimee Good

The Good Farm

8112 Church Road

Germansville PA 18053

484-262-0675

www.goodfarmcsa.com

facebook.com/goodfarmcsa

instagram.com/goodfarmcsa

Posted 9/3/2018 2:54pm by John and Aimee Good.

All the recipes listed below, and many more, are on our website, on our Recipe Page. You can search by vegetable, using the search box on the right!

We hope you enjoy using these recipes and finding your own new recipes featuring the vegetables in your share.

Please feel free to share any recipes that you love with us!

Roasted Delicata Squash with Tomatoes

Ingredients

  • 2 medium delicata squash, seeds removed and sliced into 1/4-inch thick ‘moons’
  • 1 cup cherry or grape tomatoes, or small firm red tomatoes cored and quartered
  • 1 1/2 Tbsp. ghee, coconut oil, bacon fat, or olive oil
  • 1/3 cup red onion, thinly sliced
  • Fresh thyme leaves (may substitute 1/4 tsp. dried thyme)
  • Salt & Pepper
  • Optional additions: sweet pepper, cut into thick strips

Instructions

  1. Preheat oven to 400°F.
  2. Oil a large rimmed baking pan.
  3. Add squash slices, onions, and tomatoes (and any additional veg.)to baking sheet. Toss with oil or other fat.
  4. Arrange vegetables in an single layer. Sprinkle with salt and pepper. Lay a few thyme sprigs (or sprinkle with dried thyme) on top of the vegetables and bake in preheated oven for 22-25 minutes, stirring the vegetables halfway through baking time, until tender and lightly browned.
  5. Remove from the oven and serve.

Adapted from The Real Food Dietitians

https://therealfoodrds.com/roasted-delicata-squash-tomatoes/:

Grilled Leeks with Leek-Tomato Salad and Citrus Dressing

Ingredients
 
2 large leeks
extra-virgin olive oil
salt
1/2 tsp. lime zest
1/2 tsp. orange zest
2 tbsp. lime juice
2 tbsp. orange juice
1 tbsp. soy sauce
1 pinch crushed red pepper (optional)
1/2 c. corn kernels
1 c. mixed heirloom cherry tomatoes, or cored and quartered fresh tomatoes
Directions
 
  1. Light a grill. Separate the dark green leek tops from the white and tender green parts. Halve the leek bottoms and run under cold water to remove any grit. Slice the dark green leek tops crosswise 1/2 inch thick, discarding the top inch, and wash well.
  2. Pat the halved leeks dry. Brush with oil and season with salt. Grill over moderate heat, covered with a bowl, until tender, 18 minutes.
  3. Meanwhile, in a small bowl, whisk the citrus zests with the citrus juices, soy sauce and 2 tablespoons of oil.
  4. In a skillet, heat 2 more tablespoons of oil with the crushed red pepper. Add the leek tops and cook over high heat, stirring, until softened, 6 minutes. Add the corn and cook for 2 minutes, stirring. Add half of the dressing and cook until evaporated. Scrape into a bowl and let cool slightly. Stir in the tomatoes.
  5. Arrange the grilled leeks on plates and drizzle with the remaining dressing. Spoon the leek-tomato salad on top and serve warm.

 

Chickpeas with Leeks and Lemon

Ingredients
 
1/4 c. extra-virgin olive oil
1 clove garlic
1 branch of fresh rosemary
2 large or 3 small leeks, well washed and thinly sliced stalks
kosher salt
2 c. cooked chickpeas (garbanzo beans)
1/2 lemon
 
Directions
 
  1. In a large skillet, heat the olive oil, garlic, and rosemary over medium heat. Once the garlic turns fragrant and the rosemary begins to sizzle, remove the rosemary, setting it aside for later.
  2. Add the leeks to the pan, along with a good pinch of salt. Cook, stirring often, until the leeks are soft and sweet but still brightly green, around 5-8 minutes. Tip in the chickpeas, and continue to cook, turning the beans in the oil, for 5 minutes more, at which point the chickpeas should have darkened slightly in color.
  3. Using a microplane or zester, add a few scrapes of lemon zest to the pan, along with a squeeze of lemon juice. Stir gently to combine. Check for seasoning, adding more juice, zest or salt as needed. Return the reserved rosemary sprigs to the pan, and enjoy warm or at room temperature.

 adapted from https://www.delish.com/cooking/recipe-ideas/recipes/a20528/chickpeas-leeks-lemon-recipe-opr0213/

Your farmers,

John and Aimee Good

The Good Farm

8112 Church Road

Germansville PA 18053

484-262-0675

www.goodfarmcsa.com

facebook.com/goodfarmcsa

instagram.com/goodfarmcsa  

Posted 9/3/2018 2:27pm by John and Aimee Good.

%%user-firstname%%,

Your pickup is %%pickup-time%%, %%pickup-location%%.

If you have scheduled any pickup changes, they are listed here - %%scheduled-actions%%.      Please let me know if these are not correct! Thanks!

 Life on the Farm: So many creatures sharing this land . . .

Many days, working in the fields, we get to see some wild animals and insects making their living off the land.

I thought you may enjoy getting a glimpse . . . 

Pictured on the left is a tiny nest we stumbled upon in the tomato patch in the far field 2 weeks ago. The little cup nest would easily fit into your hand, and the eggs are so tiny!

Last week the eggs hatched, and today we saw that the babies are starting to get their feathers! Farmer John, our resident avian expert, identified this as the nest of an indigo bunting, a beautiful bright indigo-colored songbird. It is so well hidden, we almost missed it entirely, and it was difficult to find again to take the picture! The nest is well hidden, camouflaged among the trellised tomato plants.

Other tomato residents include this praying mantis, who is hunting bugs in the high tunnel tomato patch. The praying mantis will actually turn his head to follow you with his big eyes, such a neat insect!

 

Seasons Shifting in the Harvest

Although we are feeling the heat of summer today, the seasons are beginning to shift, and the veggies are as well. Summer crops such as zucchini and cucumbers are dwindling.

There are still plenty of tomatoes, and lots of sweet peppers coming in. September is usually the peak harvest for sweet peppers. Eggplants are going strong too.

New this week - salad mix &/or arugula, leeks, and delicata squash - the first winter squash! We love leeks and delicata!

Leeks are a mild onion, excellent when sauteed in butter over low heat until very tender. Great with pasta, in soup, in quiche, with potatoes. Potato leek soup is the classic favorite.

Delicata is the earliest winter squash to ripen. It is extremely versatile, because it has a thin tender skin which can be eaten. It has a sweet and mildly nutty flavor.

My favorite way to eat delicata:  Cut in half and scoop out seeds. Cut each half into 1/2 inch slices. Toss with olive oil and salt and roast on a oiled tray at 400 for about 30 minutes, until tender and just beginning to brown. Any leftovers are great tossed into a salad the next day.

 

THE HARVEST

Salad Mix &/or Arugula

Leeks

Delicata Squash

Tomatoes - red slicers primarily, heirlooms are dwindling

Sweet colored peppers - lots of sweet Italian or Corno di Toro types (long, thin skinned & very sweet) as well as some red & yellow bells

Cucumber

Garlic

 

Choice table:  Eggplants, Zucchini, Potatoes, Red onions

Coming Soon:  radishes, Asian greens, sweet potatoes

 

UPICK: Cherry tomatoes - 1 pint - 1 quart per share. Paste tomatoes: 1-2 quarts per share.

Hot peppers: 2-3 per share.

Green beans: 1-2 quarts per share

*Edamame  is in! 3-5 plants per share

Flowers - 1 nice bouquet. 

Herbs - parsley, cilantro, dill, savory, basil - pick as needed!

 

Harvest list is subject to change weekly. This is our best estimation of the week's shares. Thanks for understanding!

 

 *EXTRA SHARES: Fruit (mix of yellow & white peaches, Bartlett pears, & Gala apples), eggs, bread, and coffee shares this week.

*My apologies! I forgot to explain last week that there would be no bread shares. Anna the baker was planning to take a vacation that week. Unfortunately, she fell off a ladder and broke her kneecap. So had to use last week as a training week for her husband Zane, who is taking over the baking while she is recuperating!

 

CSA Extras :  Last call for 2nds tomatoes. The harvests are slowing down. Newly available are 2nds sweet peppers for freezing, making pepper jelly, chutney, etc.  Please order here, and select your pickup day/location at checkout. Thanks!

Tote bags, jarred goods can also be ordered. Otherwise you may ask Heidi if you would like to purchase Good Farm tote bags, or any other extra vegetables in the barn. Certain items may be limited and/or not available. Thank you! 

 

Need to schedule a pickup change or vacation hold? Click here.

Need to check your balance? Click here.

 

More ways below, to find what you need to know:

CSA Pickup/ Upick Hours  - lists hours for all pickup sites, as well as Farm Upick times

CSA Pickup Changes - you can login to your member account with your email address to change contact info, check your balance, make a payment, schedule a vacation hold and double pickup, switch to a different pickup day or location for a week, etc. (To permanently change your pickup location, you need to contact Aimee.)

News & Blog - Missed an email? Want to review an old one? You can find all our email posts here in our blog archive.

Recipes - Every week we post new recipes highlighting the vegetables in your share. Most recent additions will be at the top of the page, but we have quite a lot of recipes on this page, and you can search by vegetable to find many more ideas!



Your farmers,

John and Aimee Good

The Good Farm

8112 Church Road

Germansville PA 18053

484-262-0675

www.goodfarmcsa.com

facebook.com/goodfarmcsa

instagram.com/goodfarmcsa

Posted 8/20/2018 8:16pm by John and Aimee Good.

Free worm-composting workshops this Tuesday and Friday, at 2 and 4 pm, at The Good Farm, hosted by Jennifer Craig, farm volunteer extraordinaire, also the famous "Worm Lady". 

Come and learn how to turn your vegetable waste into amazing food for the soil, in your own worm bin!





Your farmers,

John and Aimee Good

The Good Farm

8112 Church Road

Germansville PA 18053

484-262-0675

www.goodfarmcsa.com

facebook.com/goodfarmcsa

instagram.com/goodfarmcsa

Posted 8/20/2018 3:45pm by John and Aimee Good.

%%user-firstname%%,

Your pickup is %%pickup-time%%, %%pickup-location%%.

If you have scheduled any pickup changes, they are listed here - %%scheduled-actions%%.      Please let me know if these are not correct! Thanks!

Melons on the harvest wagon, quite a load!

We have had one of the biggest melon harvests ever this season! Looks like this will be the last week of major picking.  Hope you have enjoyed the bounty of these delicious fruits!

Melon overload? Try FREEZING MELONS!

It is easy to freeze both muskmelon and watermelon. Cut the fruit into cubes, place on a baking sheet, and put in the freezer. (Be sure to de-seed watermelon first.) Once frozen solid, place in ziploc freezer bags, packing tightly, and squeezing out excess air.

You can also puree melons and freeze in plastic containers, leaving 1/2 inch air space to allow for expansion. To make watermelon juice,  you can place the watermelon chunks into a food processor, seeds and all. Pulse in very short bursts several times (keeping seeds intact). Then strain juice to remove seeds.

For a nice drink, mix 2 1/2 to 3 cups watermelon juice with 1 c. water, juice of 1 lime, and mint leaves. Sweeten to taste with sugar or agave syrup. For an adult version, substitute vodka for the water.

Melon cubes are great for making smoothies and sorbet. Melon juice is also good for smoothies, but must be thawed in the fridge first. It is also nice for cocktails.

Did you know eating tomatoes affords some natural sun protection?

Tomatoes are high in lycopene, a cartenoid which gives them their red color. Lycopene is thought to help prevent UV damage to the skin.

Interestingly, the lycopene content of tomatoes actually increases when they are cooked, but the Vitamin C decreases.

So the bottom line is, they are good for you however you eat them, and nature is looking out for you!

When you eat seasonally, you are reaping so many benefits!

 

THE HARVEST

Tomatoes - red slicers & heirloom varieties

Sweet colored peppers

Zucchini

Cucumbers

Onions

Garlic

Muskmelons

Yellow watermelon

Carrots

Potatoes

Choice table:  Swiss Chard, Eggplants

Coming Soon:  more salad mix, plus fall greens & roots are just a few weeks away!

UPICK: Cherry tomatoes - 1 quart per share. Paste tomatoes: 1/2 - 1 quart per share.

Hot peppers: 2-3 per share.

Green beans: new planting coming soon!

*Edamame - more to come next week! 

Flowers - 1 nice bouquet. 

Herbs - parsley, cilantro, dill, savory, basil - pick as needed!

 

Harvest list is subject to change weekly. This is our best estimation of the week's shares. Thanks for understanding!

 

 *EXTRA SHARES: Fruit, eggs, bread, and coffee shares this week.

 

CSA Extras :  Peak tomato harvest is here! 2nds are now available for order, for those wanting to preserve.  Please order here, and select your pickup day/location at checkout. Thanks!

Tote bags, jarred goods can also be ordered. Otherwise you may ask Heidi if you would like to purchase Good Farm tote bags, or any other extra vegetables in the barn. Certain items may be limited and/or not available. Thank you! 

 

Need to schedule a pickup change or vacation hold? Click here.

Need to check your balance? Click here.

 

More ways below, to find what you need to know:

CSA Pickup/ Upick Hours  - lists hours for all pickup sites, as well as Farm Upick times

CSA Pickup Changes - you can login to your member account with your email address to change contact info, check your balance, make a payment, schedule a vacation hold and double pickup, switch to a different pickup day or location for a week, etc. (To permanently change your pickup location, you need to contact Aimee.)

News & Blog - Missed an email? Want to review an old one? You can find all our email posts here in our blog archive.

Recipes - Every week we post new recipes highlighting the vegetables in your share. Most recent additions will be at the top of the page, but we have quite a lot of recipes on this page, and you can search by vegetable to find many more ideas!



Your farmers,

John and Aimee Good

The Good Farm

8112 Church Road

Germansville PA 18053

484-262-0675

www.goodfarmcsa.com

facebook.com/goodfarmcsa

instagram.com/goodfarmcsa

Join our mailing list
Blog archives

The Good Farm is a certified organic farm raising vegetables, berries, flowers, and herbs for a CSA (Community Supported Agriculture) and farmer's market. Farmers John and Aimee Good 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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