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Posted 10/7/2019 4:10pm by John and Aimee Good.

Tips on Storing the Autumn Harvest 

For a printable version, click here.

Garlic - Garlic should be stored in a cool, dry location, out of direct sunlight. Stored properly, garlic will keep until early spring. (When it begins to sprout in the fields, it also sprouts in storage.) A dry basement is fine for long term storage. Chopped garlic can be mixed with olive oil and frozen in small air-tight containers. Garlic can also be sliced and dried (dehydrated) and then finely ground, for the best garlic powder ever!   

Greens - Leafy greens need to have their moisture content controlled. You do not want them to be too wet, or they can get slimy; yet if they are too dry, they will wilt. The dry air of a refrigerator will pull moisture out of greens if left exposed to the air, causing them to wilt.

We wash the salad greens well, but we recommend washing at home and spinning dry in a salad spinner. Then storing in an air-tight container, like a glass storage container or Tupperware container with a lid. It's best to place a paper towel or tea towel in the bottom to soak up any excess moisture.

For cooking greens like kale, wrapping loosely in a damp cloth or in a loose plastic bag works well.

In general, loose greens like salad and spinach will keep for 1-2 weeks. Sturdier greens like kale, chard, bok choy, turnip greens, etc. will keep for 2-3 weeks. Cabbage keeps almost indefinitely. 

Looking to store your greens well, but without plastic? Check out this link for great re-usable, earth-friendly ideas -

Onions - Store onions in a cool, dry location, out of direct sunlight. For short-term storage (up to several weeks), a kitchen cabinet is fine. For long term storage, a dry unheated basement works well. Onions can be stored in the fridge as well, loose in a crisper drawer, or in a paper or cloth bag (not plastic).  

Potatoes - Store potatoes in a cool, dry location out of direct sunlight. For longer-term storage, potatoes keep best with the dirt on them. You can keep them in a lined basket and wash just before using. An unheated dry basement is a good location for long-term storage. If storing in the fridge, keep loose or in a paper or cloth bag (not plastic). 

Roots - Roots are grown in the ground, and they prefer a humid environment as well, about 80-90% humidity for most. Roots cannot be stored loose in the fridge, even in a crisper drawer, or they will lose their crispness and become rubbery. They can be stored loosely in a bag or wrapped in a damp towel and stored in an air-tight container. Roots stored properly should keep for several weeks, including radishes, turnips, beets, carrots, etc. If edible greens are attached, such as beet or turnip greens, it is best to remove greens and store separately.  

Sweet potatoes - Sweet potatoes keep best in a slightly cool, dry, dark location. They do better at room temperature than in the fridge, as they can be subject to chilling injuries. Like potatoes, they keep better with the dirt on them for long-term storage. You can store them in a lined basket in a cupboard, and wash before using.Be sure not to store them in a location that gets below 45-50 degrees. 

Winter Squash - Winter squash are excellent keepers, and one of the few vegetables whose nutrient content actually increases in storage. The thin-skinned early varieties such as delicata should be used within a few weeks. The later, tougher-skinned varieties, such as butternut, store for months. For long-term storage, it is best to clean the squash skin of any dirt and debris, and then wipe them down with a bit of vinegar on a cloth. They like to be stored at 50-60 degrees, but room temperature is also fine. They are pretty, so you can decorate your house until you are ready to eat them! They are subject to chilling injuries, so do not store them below 45-50 degrees.   

Your farmers,

John and Aimee Good

The Good Farm

8112 Church Road

Germansville PA 18053


Posted 10/1/2019 10:19am by John and Aimee Good.

Glorious Green Veggies! Beautiful salad greens, bok choy, broccoli, kale, and more!

The greens this fall are just beautiful, some of the loveliest we have seen; we hope you agree!

Below, farm apprentices Kailey, Dave E. and David D. are washing kale and bok choy after the morning harvest . . .

Bok choy is a very special green- One of our favorites! It combines a crunchy, juicy stem with tender mild greens. Nothing else is quite like it.

Bok choy is excellent for stir-fry. The high heat and quick saute keeps the stems crunchy and wilts the greens nicely. Our stand-by is to saute with garlic and ginger. But check the next email for more ideas & recipes!


New - Bok choy!

New - Broccoli!

Arugula - amazing arugula!

All 3 plantings this fall grew well - making up for the spring arugula, which suffered from wind damage. Check out the recipe email with more ideas for this lovely spicy green!

Salad mix 

Gold Potatoes &/Or Sweet Potatoes

Sweet peppers

Red &/or Heirloom tomatoes



Possibly one or more of the following:  Red Beets, Kale, Cabbage, Radishes, Aucchini, Acorn squash, Eggplant

Coming Soon:  Carrots, Spinach, Butternut squash

EXTRA SHARES: Bread, Fruit, Mushrooms, Eggs, & Weekly Coffee shares this week!

MUSHROOMS - Golden oyster mushrooms! These lovely golden  mushrooms are very tender with a mild shellfish flavor. Delicious sauteed with butter and greens and served over pasta. Also good in soup or risotto. Enjoy!


Querina: medium large, purplish red, aromatic apple - excellent for fresh eating

Crimson Crisp: small, round, red very crisp and sweet - fresh eating & cooking

Jonathon: medium red, juicy, tart- fresh eating as well as excellent for baking

Bosc pears coming soon!

Storage - apples should be stored in fridge for maximum crispness.

Apples piling up? Make Quick 1-pot Applesauce: Core and peel apples (an apple-peeler-corer is a great inexpensive tool for this - kids love to use it!). Place peeled, sliced apples in large pot with about an inch of water. Over medium low heat, cook, stirring occasionally, until tender. Mash for chunky sauce or puree with stick blender for smooth texture. 

Upick at the Farm:  Herbs - Cilantro, Dill, Sage, Marjoram & Parsley-  1 small bunch each

Green Beans - 1 quarts per share

Cherry tomatoes - 1/2 pint per share

Paste tomatoes - 3 tomatoes per share

Hot peppers - Jalapeno, Hot Wax, Poblano and Cayenne

Cut flowers - 8 stems per share

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

 It's Pumpkin Time at the Farm!
Check out our lovely ORGANIC pumpkins for sale at the farm,  grown by our friends at Spring Creek Farm.




Your farmers,

John and Aimee Good

The Good Farm

8112 Church Road

Germansville PA 18053


Posted 10/1/2019 10:18am by John and Aimee Good.

Many recipes are also available on our Recipe Page. Use the search box on the right to look for a particular vegetable.

Chopped Arugula Salad with Maple Balsamic Vinaigrette


5-8 oz arugula, coarsely chopped

sliced fruit such as apples, pears, grapes, etc.

cubed or crumbled mild cheese such as chevre, feta, havarti, fresh mozzarella, etc.

roasted & salted pumpkin seeds or nuts


1/4 c. olive oil

1 T. pure maple syrup

2 tsp. balsamic vinegar

salt & black pepper to taste


Mix all dressing ingredients in small jar and shake until well blended. Or place in dish and whisk until blended. This amount is good for one salad. Double, triple, or quadruple and keep for several days. Just shake well before use.

Place chopped arugula in bowl. Pour dressing over and mix gently to coat all of the arugula, and it begins to wilt. Add fruit and cheese, mix and serve. Add roasted, salted pepitas or nuts to each serving. Enjoy right away, and eat it all! This salad does not make good leftovers.

Makes 4 servings as a starter, or 1-2 as a meal!

*This salad is so good it's almost like dessert!

Arugula, Avocado and Radish Salad with Poached Egg

adapted from

Serves 1 - great for a simple lunch! Just double or quadruple to serve 2-4!

  • 3 handfuls arugula
  • 2 small radishes, trimmed and thinly sliced
  • 1/2 tablespoon fresh lemon juice
  • 3/4 tablespoons olive oil
  • 1/4-1/2 avocado, sliced
  • 1 1/2 tablespoon crumbled feta
  • 1 large egg
  • 1 splash white vinegar
  • salt and pepper
  1. Fill a small pot – or a small but deep frying pan – with a couple inches of water. Cover and bring the water to a boil.
  2. While the water is coming to a boil, toss the arugula and radishes with the lemon juice, olive oil, and a sprinkling of salt. Put in a wide, shallow bowl or on a plate. Sprinkle with the feta, and layer on the avocado slices. Sprinkle the avocado with another little pinch of salt.
  3. Gently crack the egg into a teacup or ramekin. When the water comes to a boil, add the splash of vinegar, remove the pot from the heat, and gently slide the egg into the water. Cover the pot and let it sit (still off the heat) for 4 minutes.
  4. Use a slotted spoon to gently remove the egg from the water, let it drain, then place it on top of the salad. Sprinkle the egg with salt and freshly ground pepper to taste. (A fried egg is a fine substitute for a poached egg as well.)
  5. Enjoy!

Spaghetti with Arugula Carbonara

adapted from The Farm by Ian Knauer

6 slices bacon

2 T olive oil

1 large onion, thinly sliced

3 garlic cloves, thinly sliced

salt and black pepper

12 oz. spaghetti

2 large eggs

1/4 cup finely grated Parmesan cheese

5-6 oz. arugula

In a large heavy skillet, cook bacon until just crisp. Pull slices out and set aside. Add onion, garlic 1/2 tsp. salt and 1/4 tsp. pepper to pan. Cook over medium heat until onion is golden, about 10 minutes, stirring often.

Cook pasta in large pot of salted boiling water until al dente, reserving 1 cup of the pasta-cooking water. Meanwhile, whisk eggs, Parmesan, and 1/4 tsp. each salt and pepper in large bowl. 

Toss the pasta with the egg mixture, onion mixture, arugula and 1/2 cup of the reserved pasta cooking water, stirring until the greens are wilted. Thin the sauce with additional pasta cooking water if desired. Crumble bacon over the top and serve immediately, with extra black pepper for grinding and Parmesan for grating on top.

Serves 4-6.

*Decadent but delicious. Our family loved this! Even the kids ate their arugula this way!

Garlic ginger bok choy

1 large or 2 small heads bok choy, stems separated and washed well

1-2 cloves garlic, minced

1-2 Tbsp. olive oil

1-2 tsp. fresh ginger, grated or minced

1 T. soy sauce OR  *Variation - Mix 1 T. soy sauce, 1 T. rice vinegar, and 1/2 tsp toasted sesame oil together

Chop stems and leaves of bok choy, keeping stems in one pile and leaves in another.

Heat olive oil in saucepan over medium heat. Add garlic and ginger and swirl for 1-2 minutes. Add bok choy stems and cook, stirring constantly, for a few minutes, until they soften a bit. Add leaves and cook for another few minutes, until leaves are wilted. Add soy sauce OR soy-sesame-vinegar mixture, stir and enjoy!

Bok Choy in Soup - I love bok choy in soup. The stems add a great crunch and the leaves add a lovely bright green. Here are 2 recipes for Bok Choy in Soup - one vegetarian and one with chicken broth. Soup season is approaching!


Your farmers,

John and Aimee Good

The Good Farm

8112 Church Road

Germansville PA 18053


Posted 9/24/2019 10:33am by John and Aimee Good.

Many recipes are also available on our Recipe Page. Use the search box on the right to look for a particular vegetable.

TOMATO SOUP with Arugula, Croutons & Pecorino

*Arugula can be paired with tomatoes for only a short time of the year! I love recipes that match up sweet tomatoes with spicy arugula. Enjoy!


  • 2 slices thick country-style bread, torn into bite-size pieces
  • 4 tablespoons olive oil, divided, plus more for drizzling
  • Kosher salt
  • 1 large white onion, thinly sliced
  • 2 garlic cloves, crushed
  • 2 tablespoons thyme leaves
  • Freshly ground black pepper
  • 1½ pounds beefsteak tomatoes, cut into wedges
  • Hot sauce
  • 1 cup baby arugula
  • 1 ounce Pecorino, shaved

Recipe Preparation

  • Preheat oven to 400°. Toss bread with 2 Tbsp. oil on a rimmed baking sheet; season with salt. Bake, tossing halfway through, until golden brown and crunchy, 8–10 minutes; set croutons aside.

  • Heat 2 Tbsp. oil in a large skillet over medium. Add onion, garlic, and thyme; season with salt and pepper. Cook, stirring often, until onion is soft, 5–7 minutes. Add tomatoes and cook, stirring often, until they just start to release their juices, about 1 minute. Add 1 cup water and bring to a boil. Transfer tomato mixture to a blender and blend until smooth; taste and add hot sauce to your liking. Season with salt and pepper.

  • Drizzle soup with more oil and top with arugula, Pecorino, and croutons.

  • Do Ahead: Croutons can be made 1 day ahead. Store airtight at room temperature.

Recipe by Joshua McFadden, Ava Gene's, Portland, Oregon

For more great ideas to use Arugula, check out this link:

Baked Roasted Radishes Recipe

Adapated from author Maya Krampf from


  • 1 lb Radishes (trimmed and halved)
  • 1-2 tablespoons Olive oil
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon garlic powder


  1. Preheat oven to 400 degrees F.

  2. Toss radishes with olive oil and spices. Arrange in a single layer on a baking sheet, making sure each radish touches the pan.

  3. Roast for about 30 to 35 minutes, until golden and crispy.

  4. Season with extra salt and pepper to taste.

    For more great ideas to use Radishes check out this link:



Your farmers,

John and Aimee Good

The Good Farm

8112 Church Road

Germansville PA 18053


Posted 9/10/2019 8:48pm by John and Aimee Good.

All the recipes listed below, and many more, are on our Recipe Page. Use the search box on the right to look for a particular vegetable.

Delicata squash

Delicata is a special winter squash. It has very thin skins, which allows it to be used in many ways, and it is not necessary to peel it.

Roasting delicata squash moons:

Cut in half and scoop out seeds, saving to roast if desired. Cut into slices about 1/2 inch thick. Toss with olive oil and salt and bake on a tray at 350-375 for about 20-30 minutes, until tender and soft and edges just beginning to brown.


Mexican style squash skillet (a favorite at our house):


1 large or 2 small delicata squash, de-seeded and cubed*

1 onion, chopped

1-2 cloves garlic, minced

1-2 tsp. ground cumin

1/2 - 1 tsp. chili powder

1/2 - 1 tsp. paprika or smoked paprika

dash lime juice

pinch sea salt

dash ground black pepper

Other chopped veggies: sweet pepper, cooking greens, hot pepper, sweet corn, etc.

1 can or 2 cups cooked black or other beans

Coconut oil or bacon fat, or cooking oil of your choice

Optional: cooked rice, warm tortillas, salsa, sour cream or plain yogurt, chopped cilantro, chopped fresh tomato, cubed avocado, shredded cheese, etc. for serving

In a large skillet, warm oil over medium heat. Add onion and garlic and stir for a few minutes, until onion is translucent. Add cubed delicata, lime juice, and spices. Saute for 5- 10 minutes on medium low heat, stirring frequently to prevent sticking, or reduce heat to low and cover to allow veg. to steam cook. Add other veggies as desired and cook until all are tender. Add beans and salt and pepper. Adjust seasoning to taste.

Serve with optional accoutrements. My kids love this mixture rolled into a tortilla topped with shredded cheese and sour cream or plain yogurt.


Early Autumn Roasted Veggies


I love the combination of summer and fall veggies in this dish. I think roasted veggies is one of the easiest and most delicious ways to enjoy the vegetables in the share! It is open to endless combinations, and roasting always brings out the flavor. Leftovers are great on a salad the next day.


1 large sweet potato or delicata squash (or other winter squash)

2-3 medium potatoes

1 onion or 1 leek

2-3 sweet peppers

1-2 slicing tomatoes or a handful of cherry/grape tomatoes

olive oil

sea salt and black pepper


Optional other veggies: carrot, zucchini, turnip, eggplant, etc.


Scrub all root veggies well and cut into approximately 1 inch chunks. For squash, cut in half and remove seeds and cut into chunks. Peel onion or leek (thoroughly wash leek if using to remove any dirt in upper layers) and cut into thin slices. Cut peppers in half and de-seed. Then cut into larger chunks. Core slicing tomatoes and cut into quarters, if using. Cherry/grape tomatoes can be tossed in whole. Wash and chop any additional veggies desired, smaller chunks for harders, denser veggies, larger for softer ones.

Place all veggies in oiled baking pan. I like a 9 by 13 casserole dish. Pour some more olive oil over veggies and sprinkle with sea salt, black pepper and thyme. Toss to coat. Roast at 400 for about 30 minutes.




  • 4 tablespoons peanut or neutral oil
  • 1 onion, thinly sliced
  • 1-2 cloves garlic, minced
  • 1 to 1 and 1/2 pound sweet peppers, de-seeded and cut into strips, preferably a mixture of colors
  • Salt and pepper
  • 3 cups cooked rice, cold or room temperature
  • 2 tablespoons good soy sauce, or to taste
  • 1 tablespoon dark sesame oil
  • 1-2 eggs
  • 1-2 hot peppers, minced (optional)


  1. Put peanut oil in a large skillet, preferably nonstick, and turn heat to medium high. A minute later, add onion and cook for a few minutes, until translucent.
  2. Add garlic and cook 1 minute more, stirring all the time.
  3. Add peppers and raise heat to high. Sprinkle with salt and pepper, and cook, stirring occasionally, about 5 minutes, until tender.
  4. Add rice, separating it with your hands as you do so. Cook, stirring and breaking up the rice lumps, until it is hot and begins to brown.
  5. If desired, make a hole in the center of the rice, add a tsp. of oil, and then pour egg in the hold. Stir quickly until egg is cooked, and rice is coated with egg, about 5 minutes.
  6. Stir in the soy sauce and sesame oil, taste and adjust seasoning, and serve.


Your farmers,

John and Aimee Good

The Good Farm

8112 Church Road

Germansville PA 18053


Posted 9/3/2019 12:12pm by John and Aimee Good.

All the recipes listed below, and many more, are on our Recipe Page. Use the search box on the right to look for a particular vegetable.

Baking Winter Squash:

Slice in half and scoop out seeds. Can save seeds to roast.

To bake halves, simply place cut side down in a baking dish. Add water to cover the bottom. Roast at 350 - 375 degrees for about 35 - 40 minutes, until soft, pierce with a fork to test. Larger varieties, such as butternut, will take longer than smaller varieties.

Turn halves over. Add a pat of butter and a drizzle of maple syrup or a pinch of brown sugar to each one, and allow to melt. A delicious dessert vegetable!

Or stuff cavity and place back in oven until stuffing is heated through. Stuffing ideas include:

- cooked sausage, onions and apples

- cooked rice or quinoa with chopped greens, sweet peppers, or other vegetables and cheese

- bread cubes sauteed in butter with onions, sage, other herbs, topped with cheese

- black beans sauteed with cumin, onion, garlic, and topped with cheese and salsa

Invent your own stuffing. The possibilities are endless. Enjoy!

Here are a few links to different stuffed acorn squash recipes:


Potato Leek Soup

2-3 leeks, chopped

2 tbsp. butter

4 med. potatoes, very thinly sliced

1 quart chicken or vegetable broth

1/2 - 1 cup whole milk or cream

salt and pepper

Optional toppings:

Yogurt, sour cream, chives, croutons

Saute leeks in butter until soft, over medium low heat. Add potatoes. Add stock to cover potatoes. Boil until potatoes are soft. Blend soup. Add milk/cream to desired consistency. Add salt and pepper to taste. Serve hot, with optional toppings if desired.

Serves 4-6


Pasta with creamy leeks, sweet pepper, arugula and tomatoes


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

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.


Cucumber Pancakes

This Recipe was contributed by a friend, an Indian woman. It is her mother’s recipe. Enjoy.  (I have made possible substitutions or additions in italics – Aimee.)


3 Fresh firm medium size cucumbers

Cream of rice or unbleached wheat flour, (enough to absorb moisture after grating and adding salt to taste to cucumber) about 1/3-1/2 c.

Chopped cilantro ¼ cup (or basil, optional)

Finely chopped jalapeno pepper or regular green pepper for milder version

Finely chopped scallion, garlic scape, or red onion, about 1/4 c.

1/2 tsp. curry powder (optional)

Cooking oil

Serves 4 (makes 6-8 medium Pancakes)

Grate cucumbers. Gently squeeze and pour off excess liquid. Add salt to taste. Mix in unbleached flour or cream of rice, until your mixture is a thick batter. Add cilantro or basil, scallion, scape or onion, and pepper.

In a large skillet preheat oil to coat the pan. Add a spoon of the cucumber mix to the pan. Gently pat the mixture to spread evenly about ¼ inch thickness. Cook on medium high heat. When it browns, flip and brown other side.  Serve immediately with Indian lemon or mango pickle, or yogurt sauce, fresh tomato salsa, mango chutney, etc.

This recipe is fun to make when cukes are abundant. Crispy on the outside and tender and juicy on the inside. Enjoy!

Your farmers,

John and Aimee Good

The Good Farm

8112 Church Road

Germansville PA 18053


Posted 8/27/2019 11:44am by John and Aimee Good.


Because they are so very tender and have a tendency to crack on the vine, we harvest heirloom tomatoes slightly under-ripe. Picking them a bit green allows us to get these amazing little packages of flavor home to you safely! And they will continue to ripen beautifully off the vine, on your kitchen counter. This ability seems to be unique to tomatoes - they are special!

Below, there are ripe heirlooms on the left, and just harvested (slightly green) tomatoes on the right.

From top to bottom, they are Orange Jazz, Cherokee Carbon, Solar Flare, Momotaro, and Grandma's Pick. Such fun names!

Although there's a trick here. One pair is mis-matched, with the ripe tomato on the right. Can you find it?


Did you get it? The last variety, Grandma's Pick, has the ripe tomato on the right!  This one ripens to a beautiful deep red.

We hope this tutorial helps you enjoy your heirloom tomatoes at their peak ripe flavor!



Our special favorite red slicer is also coming in now. Ferline tomato, a late-ripening beautiful red tomato, with great color and flavor all the way through.

Farmer John is showing off these beauties. He discovered this variety, which we import from the UK, in our search for naturally blight-resistant tomatoes. He is currently trying to spread it's popularity in the US, in hopes that more seed companies will offer it. 

Natural blight resistance allows for healthy plants into the fall, as the disease pressure increases, and reduces the need for spraying. As certified organic farmers, we rely on the use of copper to prevent blight when this fungal pathogen is in the area, as it destroys the entire plant and all the fruit very quickly.


New - Sweet Italian & Yellow Bell peppers! Specialty sweet Italian peppers have amazing flavor and thin skins. Although they look it, they are not hot!

Red &/or Heirloom tomatoes

Melons (Watermelon and/OR Muskmelon) It's been an amazing melon season! Last big picking this week - enjoy!

Green slicing cucumbers &/or Silver slicers

Sweet onions


Asian and/or Bell eggplant

Yellow Sweet Corn - Alas, this final sweet corn planting is not yielding well, so just a sampling for everyone this week. These small ears still have great flavor! Just cut the corn off the cob to use in your favorite salad, soup, or saute!

Also, One or more of the following: carrots, gold potatoes, salad mix, zucchini

Coming Soon: FALL CROPS! arugula, leeks, delicata squash, more potatoes!

EXTRA SHARES: Fruit, Mushrooms, Bread, Eggs, Cheese, Coffee & Biweekly Coffee shares this week!

MUSHROOMS - first week - Shiitakes!

FRUIT SHARES:  First apples this week - Gala! Also, yellow/white peaches. Enjoy the last of summer peaches. Many more apple varieties and pears on the way!


Upick at the Farm:  Herbs - Basil, Cilantro, Dill, Sage, Marjoram & Parsley-  pick as needed

Edamame - 3-5 plants per share. Pull entire plant, strip beans and take home. Leave plant in the garden to compost and return to the earth.

Cherry tomatoes - 1 pint-1 quart per share

Paste tomatoes - 1-2 quarts per share

Hot peppers - Jalapeno, Hot Wax, and Cayenne

Cut flowers - 15 stems per share

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


*Heirloom tomatoes often come in funny shapes, they are sometimes called "ugly tomatoes". This tendency is called cat-facing. I'm not sure why. I've never seen a cat with a face like this, have you?

Your farmers,

John and Aimee Good

The Good Farm

8112 Church Road

Germansville PA 18053


Posted 8/27/2019 11:43am by John and Aimee Good.

All the recipes listed below, and many more, are on our Recipe Page. Use the search box on the right to look for a particular vegetable.

Fresh Tomato Soup, with variations

2 tbsp. olive oil

1 med. onion, chopped

2-3 lbs ripe tomatoes (3-4 large or 12-16 small/med.) chopped

1 tsp. salt

1/4 tsp. ground black pepper

1-2 cups broth (chicken or veg.)

Optional additions: chopped garlic, fresh basil, 1 cup cream, 1 finely chopped carrot, 1 finely sliced potato, 1 stalk chopped celery, etc. 

In soup pot over medium heat, saute onion in oil until translucent. If using garlic, carrot or other veggies, add now. Saute a few minutes. Add broth and chopped tomatoes and simmer until tomatoes are covered in their own juices, about 20 -25 minutes. Puree with immersion blender or in batches in blender until smooth. Add salt, pepper, and cream or basil if using. Taste and adjust seasonings. Serve hot or cold.

*We love this soup, and make it with fresh tomatoes in the summer, and with frozen tomatoes in the winter. Delicious!


Sweet Corn and Tomato Salad

adapted from


  • 3-5 ears fresh corn, husked
  • 1-2 pounds tomatoes, cut into 1/2-inch cubes
  • 3/4 cup finely chopped sweet or red onion
  • 1/4 cup chopped fresh cilantro or basil
  • 2 Tbsp. extra-virgin olive oil
  • 2 tsp. red wine vinegar


Cook corn in large pot with boiling salted water until just tender, about 5 minutes. Drain.  Alternatively, corn can be grilled for a more smoky flavor. Cool slightly.Cut corn kernels from cobs.

Shortcut: cut corn from cobs and saute gently in pan with butter or oil, with some chipotle powder or smoked paprika added for smoky flavor if desired.

Transfer corn to large bowl. Add remaining ingredients; toss to blend. (Use more tomatoes with less corn.)

Season salad to taste with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature, tossing occasionally.)

Yield: 4-5 servings.


Fresh Garden Soup

*contributed by CSA member Kristine Moser
1 cup chopped celery
1 small onion, chopped
1 carrot, grated
1/2 green pepper, chopped
1/4 cup butter
4 1/2 cups chicken broth, divided
1 quart fresh tomatoes, peeled, seeded and chopped
1/2 tsp curry powder
1/2 tsp salt
1/4 tsp pepper
4 tsp sugar
1/4 cup flour (I use corn starch)
Saute celery, onion, carrot and green pepper in butter in large, heavy pan.
Add 4 cups of broth, the tomatoes, curry powder, salt, pepper and sugar. Bring to a boil then reduce heat and simmer for about 20 minutes.
Blend flour with remaining 1/2 cup of broth and stir gradually into the soup. Heat until slightly thickened.

Ratatouille, adapted from Laurel's Kitchen

Ratatouille is “stew” or “soup” in French. This is wonderful summer stew, easily adaptable, and a great way to use lots of summer veggies. Serve it with crusty bread or over rice or pasta. It also freezes beautifully, for enjoying in the winter.

1 large or 2 small Italian eggplant

1-2 medium zucchini or summer squash

1 large onion

1-2 peppers, green or red

1 clove garlic, minced

2 tbsp. olive oil

3 large or 6 small tomatoes, chopped

1 tsp. salt

1/8 tsp. pepper

1 tbsp. each chopped fresh basil and oregano

Dice eggplant into 1 inch cubes and slice zucchini into ½ inch rounds. Chop onion coarsely and cut pepper into squares.

Use a heavy-bottomed sauce pan with a lid. Sauté onion in oil until soft. Stir in eggplant, pepper, zucchini, and garlic and sauté a few minutes more. Add tomato, salt, pepper, and herbs. Cover and simmer for about 30 minutes, or until all vegetables are well cooked. Uncover and turn up heat to evaporate some of the liquid, stirring as necessary, until you have a nice thick stew.     Serve 6.

*Baked version - alternatively, you can roast all the veggies in the oven, on a shallow baking pan with sides, tossed with some olive oil and salt/pepper. Roast at 400 until tender, about 25 minutes. Then transfer to a serving bowl and stir in fresh herbs. Adjust seasoning to taste.

*We love this recipe and make lots this time of year, adjusting the veggies to what is in the share. I like it warm or cold. When hot, I like to put cheese curd or fresh mozzarella into the bowls and pour over top to serve.

Your farmers,

John and Aimee Good

The Good Farm

8112 Church Road

Germansville PA 18053


Posted 8/20/2019 9:44am by John and Aimee Good.

New Heirloom Tomatoes, Orange Watermelon, Mini- Cheese Pumpkins - so many successful veggie trials this year!

Every year we trial several new varieties of vegetables. We search for delicious, exciting, and productive varieties for the shares, and small field trials are the best way to determine what works AND tastes great!  We love to keep the shares interesting with lots of variety each week!

Some new heirloom varieties are coming in!  Look for these tomatoes of unusual shapes and colors. They may be softer and/or a bit ugly, but they are exceptionally delicious!


Eat them within 1-2 days and enjoy truly amazing flavors! Our favorite varieties this year include Orange Jazz (large orange tomato with very sweet flavor), Cherokee Carbon (dark purple-green tomato with smoky flavor) and Grandma's Pick (deep red tomato with fluted edges with very rich tomato flavor).


Our favorite new melon - New Queen!  This beautiful bright orange melon has gorgeous color and flavor!  Below, the farm crew enjoys a quick melon break after a HUGE melon harvest. We have to taste-test the trials after all - And this is a real winner!

We will be planting more of this one next year. A very thin rind means more lovely flavor in a small melon. It has a light green, striped skin. There were a few of these in the harvest last week, and a few more this week . . .  Maybe you'll get lucky!

The cutest lil' pumpkin you ever saw -  New mini-Long Island Cheese Pumpkin!


Do I need to say more? While we were bringing these in for curing yesterday, I couldn't help thinking about fall and pumpkin pie! 

Limited quantity of 2nds tomatoes this week. Still plenty of cukes for pickling.  

Click here to order!

(Special discounted wholesale rates for members only. Available for pickup at your location.)


Salad Mix, hopefully! (Hot weather keeps the yields on salad mix low, but we keep trying!)

Red &/or Heirloom tomatoes

Melons (Watermelon and/OR Muskmelon) Last big watermelon harvest, but more muskmelons on the way!

Red potatoes

New -Green slicers &/or Silver slicers

Sweet onions



Possibly eggplant, carrots and/or peppers

Coming Soon: Sweet peppers, yellow sweet corn, arugula

EXTRA SHARES: Eggs, Fruit, Coffee shares this week! Mushrooms start next week!

FRUIT SHARES: Peaches should be taken out of the bag and left out on the counter to soften for best flavor. Varieties this week - Summer Pearl white peaches! 


Upick at the Farm:  Herbs - Basil, Cilantro, Dill, Sage, Marjoram & Parsley-  pick as needed

Cherry tomatoes - 1 pint-1 quart per share

Paste tomatoes - 1 quart per share

Hot peppers - Jalapeno, Hot Wax, and Cayenne

Cut flowers - 15 stems per share

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

*We got the harvest wagon out yesterday to bring in 2 full loads of melons, and 2 loads of winter squash for curing in the greenhouse! Farm apprentice David Darling snaps a shot with Aimee & Kailey smiling in the background.

Your farmers,

John and Aimee Good

The Good Farm

8112 Church Road

Germansville PA 18053


Posted 8/20/2019 9:41am by John and Aimee Good.

All the recipes listed below, and many more, are on our Recipe Page. Use the search box on the right to look for a particular vegetable.

Watermelon Sherbert

*shared by farm apprentice Kailey Graver!

6 1/4 cups cubed, de-seeded watermelon*

1 14-oz can sweetened condensed milk**

1/3 c. lime juice

1/4 tsp. salt

Place the watermelon on a large, rimmed baking sheet in freezer. Freeze until frozen, for about 4 hours or overnight.

In food processor, puree frozen watermelon with all other ingredients, in batches if needed, until smooth.

Transfer to large, seal-able container. Cover and freeze until firm, about 4 hours.

Serves 12.

*This recipe would work beautifully with muskmelon as well!

**You could substitute evaporated milk or heavy cream, to better control the sweetness level.

Note - This recipe can easily be halved to use the smaller melons.

Adapted from Cooking Light, recipe by Anna Theoktisto


Easy Melon Sorbet

1) To freeze melon chunks: Cut muskmelon in half and scoop out seeds. Cut into wedges and remove peels. Then cut wedges into chunks and place on cookie tray in freezer.

2) To make sorbet: Remove melon chunks from freezer and place in food processor. Let set for about a half hour to thaw slightly. (I usually put them in before dinner and then make the sorbet just after dinner.) Add a splash of lemon or lime juice and about ¼ cup honey or agave syrup. Add about 1/4 c. hot water and blend until smooth. Add more water if necessary to desired consistency, and add more sweetener to taste. Serve immediately. 

*This recipe would also work beautifully with de-seeded watermelon!


Cucumber Melon Salad

  • 4 cups mixed diced watermelon, honeydew and cantaloupe
  • 2 cups diced cucumber, seeded if there are seeds
  • Salt to taste
  • 1 teaspoon lemon or lime zest
  • 2 tablespoons freshly squeezed lemon or lime juice
  • 1 to 2 tablespoons chopped fresh mint
  • 1 ounce feta cheese, crumbled
  • ¼ to ½ teaspoon Aleppo pepper or mild chili powder (to taste), or 1 serrano chile, minced
  • 2 tablespoons extra virgin olive oil

Combine all of the ingredients in a large bowl. Toss together just before serving.


  • Advance preparation: This is best when freshly assembled but will keep for a day in the refrigerator.



Watermelon Salsa Recipe


  • 2 cups seeded finely chopped watermelon
  • 1/2 cup finely chopped peeled cucumber
  • 1/4 cup finely chopped red onion
  • 1/4 cup finely chopped sweet red pepper
  • 1 jalapeno pepper, seeded and minced
  • 1/4 cup minced fresh cilantro
  • 1 tablespoon minced fresh basil
  • 1 tablespoon minced fresh mint
  • 2 tablespoons honey
  • 1 teaspoon lime juice
  • Baked tortilla chip scoops


  • In a large bowl, combine the watermelon, cucumber, onion, peppers and herbs. Drizzle with honey and lime juice; gently toss to coat.
  • Refrigerate for at least 1 hour. Serve with chips. Yield: 3 cups.


Watermelon Aqua Fresca

1 small watermelon (approx 3-4 lbs)

1 c. water

juice from ½ lime (to 1 lime)

sugar or Agave syrup to taste

1 lime sliced into thin rounds

fresh mint leaves

1) Cut watermelon into chunks, approx 2 inches, discard rind

2) Pulse watermelon in food processor in very short bursts several times (keeping seeds intact)

3) You may need to do this several times in order to get through the entire melon

4) Strain juice into a large pitcher (to remove seeds), you should have 2 ½ -  3 cups juice

5) Mix with water and lime juice, to taste

6) Add sugar, simple syrup or Agave syrup* to taste

7) Serve over ice with lime rounds & mint leaves

Serves 3-4

*Agave syrup is a low glycemic sweetener with a very mild flavor. It can be found at health food stores.

**Variation: You can also turn this into an adult drink by using vodka in place of water. Be sure to use a good quality vodka as the flavor will be prominent.


Your farmers,

John and Aimee Good

The Good Farm

8112 Church Road

Germansville PA 18053


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The Good Farm is a certified organic farm raising vegetables, berries, flowers, and herbs for over 200 "farm share" members. 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!


Our customers say they eat healthier, feel better, save money, become inspired cooks, and even lose weight by joining the farm. Experience the joy of putting a delicious meal on the table by your own two hands. It's easy when the ingredients are this fresh and this good.


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 today, it's the gift to yourself that keeps giving back! 

"Because The Good Farm makes you feel GOOD!"

8112 Church Rd.
Germansville, PA 18053
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