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Recipes: Week 3

Posted 6/17/2019 2:05pm by John and Aimee Good.

All the recipes listed below, and many more, are on our Recipe Page.

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We hope you enjoy using these recipes. Please feel free to share any recipes that you find and love with us! Thanks!

Quick Roasted Beets

*Many recipes for roasted beets advise roasting whole and then peeling, which takes an hour for roasting, plus cooling and peeling. I wanted a quicker way to enjoy roasted beets, so here's what I do:

1 bunch beets, scrubbed, peeled if desired, and cut into 3/4 inch cubes (Save greens for Beet Greens Recipe)
2 tablespoons olive oil
1 tsp. sea salt, or to taste
1 large or 2 small onions, peeled and thinly sliced in rings (optional)
Preheat oven to 400 F.
Toss beets, olive oil, salt and onions or other veg, if using, in a baking dish. Cover with a lid or tin foil and place in hot oven. Roast until beets are tender, about 25 minutes. A fork inserted into a beet cube should come out easily.
Variations: Use 1 head of peeled garlic cloves in place of the onions. Add several thinly sliced garlic scapes. Add cubed potatoes, carrot chunks, or parsnip chunks to the beets.
Note on peeling: When beets are fresh dug, with pretty bright skins, I often don't peel. I just scrub them well, and only peel the hairy parts.

Beet Greens Recipe

*adapted from http://www.simplyrecipes.com/recipes/beet_greens/

This recipe also works well with kale, chard, turnip, or other cooking greens.

  • Prep time: 5 minutes
  • Cook time: 25 minutes


  • 1 large bunch beet greens
  • 2-4 strips of thick cut bacon, chopped (or a tablespoon of bacon fat)
  • 1/4 cup chopped onion
  • 1 large garlic clove or 2 garlic scapes, minced
  • 1/4 cup water
  • 1 Tbsp granulated sugar or sucanat/rapadura sugar
  • 1/4 teaspoon crushed red pepper flakes (optional)
  • 1-2 T. cider vinegar


1 Wash the greens in a sink filled with cold water. Drain greens and wash a second time. Drain greens and cut away any heavy stems. Cut leaves into bite-sized pieces. Set aside.

2 In a large skillet or 3-qt saucepan, cook bacon until lightly browned on medium heat (or heat 1 Tbsp of bacon fat). Add onions, cook over medium heat 5 to 7 minutes, stirring occassionally, until onions soften and start to brown. Stir in garlic. Add water to the hot pan, stirring to loosen any particles from bottom of pan. Stir in sugar and red pepper. Bring mixture to a boil.

3 Add the beet greens, gently toss in the onion mixture so the greens are well coated. Reduce heat to low, cover and simmer for 5-10 minutes until the greens are tender. Stir in vinegar.

Yield: Serves 4.

NOTE: For a vegetarian version, I use olive oil and soy sauce, and skip the bacon and bacon fat.

Beet Dip -a pretty dip that even non-beet loves enjoy!

1 bunch beets, trimmed

1-2 garlic cloves, or 3 garlic scapes

1 1/2 cup whole Greek yogurt

1/4 teaspoon chili chipotle powder

1/4 cup olive oil

1/2 teaspoon salt

Feta cheese


Green onions


Put the beets in a small baking pan with a small amount of water. Roast in a 350 degree oven for 1 hour. Peel and cut in half. Add beets, garlic, yogurt, olive oil and chili powder in a food processor or blender and pulse until smooth. Garnish with feta, hazelnuts, shallots and green onions. Serve with chips or pita bread.

Farmer's Favorite Summer Squash

So creamy and delicious, this is always the first thing we make when summer squash comes in!

1 large or 2 medium summer squash, thinly sliced into rounds or half moons
2-3 T. butter
1/2 medium onion, sliced thinly
 salt & pepper to taste

Melt butter in large skillet. Add onion and cook just till tender. Add yellow squash and continue cooking over medium heat, stirring until squash begins to soften.
Cover and continue cooking over low heat until nice and tender (usually about 10-15 minutes).
I add lots of salt and pepper, stirring it in while cooking.

Serves 2-4.

Your farmers,

John and Aimee Good

The Good Farm

8112 Church Road

Germansville PA 18053





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