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Fall greens & Butternuts are in at The Good Farm!

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


Salad Mix &/or Arugula

Colored & green peppers



Butternut Squash

 Yellow Onions

Carrot bunches


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.


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





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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