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Harvest Update: October 16th

Posted 10/16/2018 7:57am by John and Aimee Good.


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Picking and washing hakurei turnips- These are not your mother's turnips!


Hakurei turnips are one of our favorite fall roots! This specialty Japanese variety of turnip is extremely versatile in the kitchen, and delicious! Hakurei are very different from the more commonly known purple-top turnips. They have a much more mild flavor and delicate texture. They can be enjoyed raw or cooked, and the greens are excellent for cooking as well. The turnips become sweeter with cooking, and especially so when roasted. I like to think of them as a juicier, less starchy potato.

Raw - slice thinly for salads or snacking. Grate coarsely for salad or slaw.

Cooked - slice thinly and saute with the greens. Cut into chunks to boil and mash as potatoes, or with potatoes.  Toss with olive oil and salt and roast in the oven at 400 degrees for about 15 minutes, until slightly browned and tender.

Cooking the greens - Clean well and lay in a stack on a cutting board. Slice across entire stack, cutting leaves into thin ribbons. (This method also works well for kale, after you de-rib it.)

I like to cook a few pieces of bacon in a cast-iron pan. Remove the bacon after it crisps, and add a sliced onion, saute for a few minutes, and then add the greens. Cook just until tender and bright green. Season with a splash of cider vinegar and sea salt or soy sauce. 

You can also use olive oil and garlic as seasoning instead of the bacon, and a drizzle of toasted sesame oil at the end of cooking adds a nice touch too.


Cooking tips for bok choy - This tender Asian green is wonderful for stir-fry. We also love to saute it with garlic and ginger and a touch of toasted sesame oil. If toasted sesame oil is not something in your pantry, you may want to try it out! The nutty flavor is great with greens, and a little goes a long way!

Bok choy is one of our favorite cooking greens. I love the contrast of the tender, juicy stems with the dark greens.

To cook - separate the leaves and thoroughly wash the stems to remove and dirt, especially at the base of the head. You can cook entire leaves, if they are fairly small, which is pretty and fun to eat, or you can chop the stems separately from the leaves, which works best with the larger heads.

Warm your oil in the pan, add garlic and ginger and swirl for a minute or two, then add the bok choy stems and stir gently for a few minutes, just until they begin to soften. Add the greens and cook just a few minutes longer, until they are bright green and tender. Add a splash of soy sauce or a pinch of sea salt. Add a bit of toasted sesame oil and/or sriracha or other hot sauce if desired. Taste and adjust seasonings.



New- Hakurei turnip bunches!

New - Bok choy!

Salad Mix

Kale-  Fall kale mix of lacinato, white russian, olympic red, and curly green winterbor kale

Colored & green peppers



Fall staple choice - sweet potatoes and/or potatoes, or butternut squash

Choice table:  eggplant, Asian eggplant, scallions, red beets

Coming Soon: cabbage, Napa cabbage, celeriac, more taters, more butternut


UPICK at the Farm: Sad to say, the Upick season is winding down. Still some nice herbs and hot peppers, and actually some flowers too!

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

Flowers & Herbs 

Hot peppers - up to 1 quart total: cayenne, poblano, hot wax & jalapeno

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





GOOD FARM STOCK-UP SALE - OCT. 30 & NOV. 2ND - more info coming soon!


 *EXTRA SHARES: Eggs, bread, coffee & fruit

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

Jonagold apples - large, sweet & mildly tart (cross of Golden Delicious & Jonathon) - great for eating and baking.

Empire - small, red, sweet/tart apple. Wonderful for baking and sauce, and good for fresh eating as well. 

Crimson crisp - small to medium, beautiful crimson skin, very crisp and sweet with a hint of tart, excellent eating. Fine for baking also.

*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 :  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.

Need to schedule a pickup change or vacation hold? 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





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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