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Posted 7/18/2016 1:47pm by John and Aimee Good.


Here are some great recipe ideas featuring the vegetables in your CSA share this week. You can search our RECIPE PAGE by vegetable to find more. (All posted recipes are archived there.) Enjoy!


1) Easy Refrigerator Pickles


6 cups thinly sliced pickling cucumbers (about 2 pounds)
2 cups thinly sliced onion
1 1/2 cups white vinegar
3/4 cup sugar
3/4 teaspoon salt
1/2 teaspoon mustard seeds
1/2 teaspoon celery seeds
1/2 teaspoon ground turmeric
1/2 teaspoon crushed red pepper
1/4 teaspoon freshly ground black pepper
4 garlic cloves, thinly sliced


Place 3 cups cucumber in a medium glass bowl; top with 1 cup onion. Repeat procedure with the remaining 3 cups cucumber and remaining 1 cup onion.

Combine vinegar and remaining ingredients in a small saucepan; stir well. Bring to a boil; cook 1 minute. Pour over cucumber mixture; let cool. Cover and chill at least 4 days.

Note: Pickles may be stored in the refrigerator for up to one month.


2) Tzatziki Sauce

2 (8 ounce) containers plain yogurt strained for a few hours in colander to get rid of liquid

salt and pepper to taste

In a food processor combine strained yogurt, cucumber, olive oil, lemon juice, salt, pepper, dill and garlic. Process until well-combined. Transfer to a separate dish, cover and refrigerate for at least one hour for best flavor.


* I love this sauce as a salad dressing, on potatoes, for wraps, with beans, etc. Enjoy!

3) Summertime Pasta Salad with Basil & Mozzarella

1/2 lb pasta such as rotini, fusili, etc.

1 eggplant, zucchini or summer squash, cut into 1 inch cubes

1 tomato, cored & cut into chunks

1 cucumber, cut into chunks

1/2 quart green beans, trimmed and cut into about 2 inch lengths

1 handful basil leaves, chopped into slivers or torn

3 garlic scapes, finely chopped, or 1 clove garlic

2-3 mini onions, sliced finely

1/4 lb mozzarella, cut into cubes

olive oil

balsamic vinegar

sea salt and ground black pepper

Cook pasta according to package directions, until al dente. Meanwhile, place deep skillet on medium heat. Add a few tablespoons olive oil. Add garlic or scapes, mini onions, and eggplant if using. Saute about 5 minutes, until eggplant begins to soften. Add green beans, and zucchini or summer squash, if  using, and a little water( about 1/4 cup). Reduce heat to med. low and cover. Cook for about another 5 -10 minutes, until eggplant is soft and green beans and zucchini/squash are bright green and softer, but still have some crunch. Season with salt and pepper and splash of balsamic vinegar.

Drain pasta when it is tender and rinse with cold water to cool slightly. Place in a large serving bowl and add chopped cucumber and tomato, torn or slivered basil,and  mozzarella cubes. Add cooked veggies from skillet. Toss all together and add another few dashes of olive oil, balsamic vinegar, to taste. Season with sea salt and pepper.

Enjoy! Serves 4 as a main dish, 6-8 as a side.

*This recipe is a template, and can be varied based on whatever veggies you have. You can substitute other cheeses and herbs, such as feta and dill and parsley for basil and mozzarella, etc. Have fun!



Your farmers,


John and Aimee Good

Quiet Creek Farm

Posted 7/18/2016 1:30pm by John and Aimee Good.


New red potatoes! -These baby potatoes are a real treat. So tender and delicious. I love to steam them in their jackets and serve in a butter/cream sauce with fresh parsley. Farmer John loves them browned in butter until the skins are crispy. (I usually par-boil first to cut down cooking time.) Enjoy!

(PIC: Field of growing potato plants. We don't begin picking until the plants start to die back and turn brown. )

Fresh garlic -You can cut off the roots and peel it to clean it. Then store in a dry place until you are ready to use it. Does not need to be refrigerated.

Carrots - orange and/or purple


Cucumbers - still plenty coming in - 2 plantings. Check out the fresh pickles recipes!

Zucchini/Summer Squash - new varieties coming in from the 2nd planting. Different colors, similar flavors. Enjoy!

Salad mix -Sadly, this is likely the last week for salad mix. However, this is the longest we have been able to harvest into the summer, so the white plastic trial was a success, especially in this hot and dry summer. We plan to streamline varieties and timing for next year!

Red beets

CHOICE: Mini cabbage, Swiss chard, Green peppers, eggplant

COMING SOON:Sweet corn, melons, sweet onions,

UPICK: Green beans, Basil & parsley, Cut flowers (Hot peppers & cherry tomatoes coming soon!)

**Thank you to everyone for following the flag system for the bean picking. We will have more green beans this week, and plenty more to come as well, so keep up the good work!


Pizza & Pastured Meats - Please check with someone in the barn before getting your meats or pizzas. We had some issues last month and want to help make sure everyone gets what they ordered. Thank you!

Cheese, bread and mushrooms this week as well!


Seasonal changes: We are leaving the spring greens season behind and entering the summer harvest of "fruit" and "root" crops. Botanically, many of the summer veggies are actually fruits, as they come from a pollinated flower, such as cucumbers, tomatoes, melons, peppers, zucchini and summer squash. These summer "fruiting crops" contain lots of water and nutrients, which is just what the body needs for re-hydration in hot weather. The root vegetables offer some substance and provide minerals and vitamins. The garlic and onions help keep our immune systems strong! It is true: a local, organic, seasonal diet puts us on the path to health of the body and mind! "Let food by thy medicine and medicine be thy food." -Hippocrates

Fruits & Roots Storage Tips: The storage requirements for these vegetables are all quite different. Read the storage tips below to keep your veggies at their best.  . .

ONIONS & GARLIC - Dry storage is best, such as in a basket on the counter, or in a cabinet.

BEETS & CARROTS - High humidity is required to keep the roots from wilting. Store in sealed container or plastic bag in the crisper drawer to maintain crispness.

CUCUMBERS, ZUCCHINI, SUMMER SQUASH, PEPPERS - These veggies are already full of water, so it is best to just place them loose in your crisper drawer. Storing them in a plastic bag creates excessive humidity, which can lead to slimy skins, and can hasten spoiling.

TOMATOES - Tomatoes are sensitive to chilling injuries. They must be stored at room temperature. A nice bowl on the counter works fine. Tomatoes should never be stored in the fridge, as the flavor and texture will be negatively affected.

EGGPLANT - Eggplant is sensitive to chilling injuries. It is best to store on the counter like tomatoes and use quickly. If that is not possible, store loose in the crisper drawer, and try to use quickly. If large brown spots develop, that is likely due to too cold temperatures.

POTATOES - Potatoes should be stored in dark, dry location at room temperature. A cupboard is fine. For long term storage, you can refrigerate, but it is not necessary or recommended for weekly storage.

CHARD - Chard should be stored in a sealed container or bag in the fridge. You can remove the stems first for easier storage.



Your farmers,


John and Aimee Good

Quiet Creek Farm

Posted 7/15/2016 5:37am by John and Aimee Good.



Ledamete Grass Pre-Order Market at Quiet Creek! 

Order Online Today!

Ledamete Grass Farm will be deliver pre-orders to Quiet Creek Farm on Tuesday, July 26th for pick up on Tuesday or Friday! 

Order Your Pastured Meats Today- Deadline Midnight July 20th!

  • 100% Grassfed Beef
  • Pasture & Forest Raised Pork
  • Pastured Chicken
To learn more about our farming practices, read below, visit our website, and check us out on Facebook. . To order visit our e-commerce site here. 
Ledamete Grass Farm Pasture & Forest-Raised Pork
We raise Tamworth cross heritage breed pigs, as they thrive in the forest and field and are known for their excellent flavor. In addition to forage, our pigs are fed local grain raised with organic methods, organic veggie compost, and grass-fed raw dairy products. 
Ledamete Grass Farm Pastured Poultry
Our chickens and turkeys are raised on pasture with constant access to fresh bugs, herbs and grasses. In addition to the forage they find, we provide our birds with grain, grown and milled fresh by a local farmer who utilizes organic methods. The birds' access to fresh air, exercise, sunshine, green grass and bugs creates very delicious and nutritious meat!
Ledamete Grass Farm 100% Grassfed Beef
We raise Rotakawa Devon/Jersey Cross beef as they do very well on 100% grass. This meat is nutrient dense and delicious!


Know Your Farmer- Don't Buy Food From Strangers!

The Fix Family
Ledamete Grass Farm
5471 Sell Rd.
Schnecksville, PA 18078

Your farmers,


John and Aimee Good

Quiet Creek Farm

Posted 7/12/2016 8:52am by John and Aimee Good.

(I scheduled this to go out yesterday morning, but it seems some members did not get it. My apologies if this is a repeat for you!)


Fresh garlic - new! This fresh garlic can be used right away. It is spicy and delicious. You can cut off the roots and peel it to clean it. Then store in a dry place until you are ready to use it. Does not need to be refrigerated.

Swiss Chard - new! Swiss chard is related to beets and spinach. It is a tasty green which actually grows well in the summer heat, unlike most other greens. You can use it to replace cooked spinach in most any recipe. You can chop the stems and saute with the greens or use them raw in salads. They are quite pretty!

Carrots - Be sure to store your carrots in a sealed bag in the crisper drawer of your fridge. All roots need high humidity to stay crisp! The air in the fridge can dry them out, making them soft and rubbery if stored loose. Properly stored, roots will keep for several weeks.

Tomatoes (Garden spiders like the one pictured on the right like to make their homes in our tomato high tunnel. They are helpful insects, and so we try to pick around them!)


Zucchini/Summer Squash

Salad mix

CHOICE: Beets, Mini purplette onions, head lettuce, cabbage

COMING SOON:Asian eggplant, Green peppers, New potatoes

UPICK: Green beans & herbs, check board for amounts

A note on storing basil: This herb is sensitive to cold, and will often turn black in the fridge. I have found success by storing it in a jar of water on the counter, just as you would a bouquet of flowers, changing the water daily.


We will be using the flag-picking system to pick beans, just as we did in the strawberry patch. Basically, there will be a flag for each row. You begin picking at the flag. Fill your box, and then move the flag to where you finish. Beans like to hide in the plants. You will need to move them around to find the beans.

By using the flags, we reduce waste in the garden and also make it easier for everyone to find a nice amount of beans in the patch, without having to walk through a 100 foot row that has been partially picked over. The flag system benefits everyone, so please try to do your best to follow it. Thank you!


*Mushroom shares - blue-grey or golden oysters. Cook gently in butter. Great with pasta and greens, on pizza, on top of a salad, etc. Enjoy!

* Bread shares!

*Pizza shares!


Farm News:

 Garlic Crop is In!  Well, it was a hot week and a heavy load, but the farm crew brought in all the garlic and it is now drying in the greenhouse. The bulbs look beautiful and some of them are quite large. You will get to sample it this week! You may notice that the papers are not quite dry yet. That will happen in time. In both garlic and onions, although more so in onions, the necks will shrink up in the drying process and "seal" off the bulb to help extend storage life. We hope you enjoy this tasty and extremely healthy crop, which will be in the shares for the rest of the season!

Your farmers,


John and Aimee Good

Quiet Creek Farm

Posted 7/5/2016 6:51am by John and Aimee Good.


Farm News



Garlic Harvest: Full-grown garlic plants prior to the harvest of the scapes (see the curlicues at the top) are pictured on the left. The farm crew is bringing in the garlic this week. This marks the first bulk harvest of the season. About 5000 garlic bulbs must be pulled from the ground. We  clean the excess soil from the roots and bundle the plants in groups of ten. These bundles are loaded onto the truck for transport to the greenhouse. We then lay them out on wooden racks placed under the tables, to keep them out of the sun. The greenhouse is also covered with a shade cloth at this time. With all the ventilation fans on, the greenhouse is a warm and dry - an ideal place to cure the garlic. Once it is dry, we clip the bulbs from the tops. We store it in the barn to distribute weekly for the rest of the season. We grow enough garlic to plant our own seed again each fall. We sort out the largest bulbs to be planted as seed in mid-October.


*Chicken & pork shares this week!

*Cheese shares this week!

*Mushroom shares - golden oysters and/or shitakes. Golden oysters are similar to blue-grey oysters (last week). Cook gently in butter. Great with pasta and greens, on pizza, on top of a salad, etc. Enjoy!

* Bread shares!



Carrots - new! Fresh-dug carrots are so sweet. One of the best treats from the farm!

Tomatoes- new! First picking from the high tunnel. More to come soon!


Garlic scapes

Salad mix

Hakurei turnips

CHOICE: Broccoli, Zucchini/Summer squash, Beets, Mini purplette onions, radishes

COMING SOON: Swiss Chard, Cabbage, Garlic, Asian eggplant

UPICK: check board - green beans are coming soon! Herbs available


Your farmers,


John and Aimee Good

Quiet Creek Farm

Posted 6/27/2016 10:00am by John and Aimee Good.

Farm News

The youngest member of the farm crew, Lyle Good, is helping apprentice Laura seed beans in the Upick field. We seed beans every 2 weeks through the summer - a few kinds of green beans, a yellow bean, and the heirloom Dragon Tongue are back this season, as well as edamame (fresh soybeans.) Looking forward to picking these tasty treats soon! Watch for the first flowers in the patch closest to the herbs. After flowering, beans should be ready in 1-2 weeks. We have been irrigating the field crops, as the weather is sunny, dry, and windy and the soil needs additional moisture. We are hoping for some help from Mother Nature, a rain soon!


*Pastured poultry & pork shares, bread & mushroom shares this week! (Mushroom shares - blue-grey oyster mushrooms. These mildly flavored mushrooms are great sauteed with butter and served over pasta, or in soup, sandwiches, on pizza, etc.  )

*Fruit shares, which begin in August, are still available. For more info and to sign up click on the link. sure to select Quiet Creek Farm as your delivery location for your fruit share! SIGNUP DEADLINE IS JULY 1!

*Please check the Balance Sheet in the barn. All final balances must be paid by July 30th.


Cucumbers - new!

Garlic scapes

Salad mix

Scallions &/or Mini Purplette onions

Summer Squash & Zucchini

Hakurei turnips


CHOICE ITEMS: Red beets, head lettuce, kale, broccoli, mixed greens

COMING SOON:  Green Cabbage, Tomatoes, Carrots, Garlic

UPICK: Strawberries are done. Peas are mostly done. Sorry to see them go!

Herbs to pick this week - parsley, dill.

COMING SOON: Green beans, cut flowers, more herbs


Your farmers,


John and Aimee Good

Quiet Creek Farm

Posted 6/22/2016 7:19am by John and Aimee Good.

FRUIT SHARES from NORTH STAR ORCHARD: Sign up deadline is July 1st!

2 weeks left to sign up for the delicious fruit shares from North Star Orchard. Pickup begins in August.

North Star Orchard CSA Fruit Share is available for pickup here at the farm when you come to get your vegetables! The Fruit Share provides a weekly assortment of fabulously flavored tree fruits including peaches, plums, nectarines, apples, pears, and Asian pears, as well as a few weeks with grapes. You can find out all about the Fruit Share directly on North Star Orchard's website. Here's the link: sure to select Quiet Creek Farm as your delivery location for your fruit share!


ALSO AVAILABLE: Check out all the Cooperative Shares available for pickup on your share day at Quiet Creek Farm . . .

Hill Acres Pride Cheese Shares

Pastured Poulty & Pork (sold out)

Local, whole-grain artisan bread

Local, wood-fired pizza

Gourmet, chemical-free mushroom

Your farmers,


John and Aimee Good

Quiet Creek Farm

Posted 6/20/2016 10:29am by John and Aimee Good.

Farm News

As there will be herbs available for cutting in the garden weekly, and the time to cut flowers is coming soon, here is a little guide with tips for harvesting herbs & flowers.  See the illustration to the right:

PARSLEY: Please just pick outer leaves from plants. Parsley will continue to grow for most of the season if harvested this way. Cutting off entire plant at the base removes the growing tip, and it cannot grow again.

DILL & CILANTRO: These plants are trying to make seed quickly, and we want to keep them in the leaf stage as long as possible. So here it is OK to cut them straight across at a low spot, but not completely at the ground. Cutting off any tall shoots helps to prevent seeding and promote vegetative growth.

BASIL: The basil will be ready for harvest in a few weeks. We begin by pinching off the top cluster to encourage branching in the plant. After the plants get bigger, we will harvest by cutting at a lower branch, but not at the base. If basil is cut off at the base it cannot regrow, as it has lost its growing tip. For the rest of the season, it is best to pick the branches, and be sure to remove flowering tops, to encourage it to keep growing leaves through the season, and not go to seed prematurely.

FLOWERS: At the start, please cut only down to the first branch, to encourage branching in the plant, and continued growth. As they get taller, you can cut down to next branch, for a longer stem, but do not cut at the base. Flowers that are cut down to the base will not re-grow, as the growing tip is gone.


*Cheese, bread & mushroom shares this week! (Mushroom shares - lions mane & shitake mushrooms. Oyster mushrooms coming soon. )

*Fruit shares still available. Check out our Cooperative Shares for more info and signup links. Fruit shares begin in August.

*Please check the Balance Sheet in the barn. All final balances must be paid by July 30th.



Garlic scapes -chop entire scape finely and saute like garlic. Slightly more mild flavor. Great in salad dressings, pesto, etc.

Salad mix

Greens choice: arugula, spinach, Asian spinach


Summer Squash & Zucchini (pic of summer squash plant on the right)

Red beets

Hakurei turnips &/or radishes

Napa Cabbage (possibly)  - (Also called Chinese Cabbage) Napa is a tender, juicy cabbage with thin leaves. Excellent for slaw or stir-fry. Search for recipes under Chinese Cabbage.

COMING SOON:  Green Cabbage, Cucumbers, Tomatoes, Green beans

UPICK: Sugar snap peas, strawberries, parsley, dill & cilantro. NOTE: cilantro is trying to go to seed. Cut all you like this week. Can be frozen or made into pesto.


Your farmers,


John and Aimee Good

Quiet Creek Farm

Posted 6/13/2016 10:19am by John and Aimee Good.

Storage tips for June: How to keep your fresh-picked veggies fresh at home!
*Roots, such as radish, turnip, beets, etc. are best stored in sealed container, such as Ziploc bag or green bags, in order to prevent drying out and becoming rubbery. I do not advise storing them loose in the crisper drawer.

*Greens, both loose greens and cooking greens, want to maintain some moisture to prevent drying out and wilting, but not so much as to cause them to become slimy. I recommend a few options:

1) Re-usable produce bags are great when stored in the crisper drawer. They allow some air flow, but not too much. Eco-friendly and convenient. Available online.

2) Re-use salad containers from grocery store, with paper towel in the bottom. Allows for some air space, but not too much. Easy to stack and see in fridge. Re-using is eco-friendly.

3) Gallon size ziploc bag, or other clear plastic bag, with paper towel in the bottom. Easy to see and easy to use. Can be washed out and air-dried to use again.

* When properly stored, your greens should remain fresh for at least a week. Roots should keep for 2-3 weeks.

SHARE the NEWS about Quiet Creek Farm Shares!

If you enjoyed your first CSA pickup, tell your neighbors and friends. We have 10 spots remaining in the CSA and we will continue to take new members for pro-rated shares through the month of June. 


Salad mix


Greens Choice:Arugula, Spinach, and/or Asian Spinach

Red radishes

Hakurei turnips

Scallions -new!

Upick: Sugar Snap Peas, Strawberries, Herbs: Cilanto, parsley, dill

*Check whiteboard in barn or on the side of the barn by stairs for amounts!

COMING SOON: Napa Cabbage, Red Beets, Zucchini



*COOPERATIVE SHARES THIS WEEK: Pizza, bread, mushroom shares this week! Please check off your name on the appropriate sign-in sheet and retrieve your shares from the cooler, freezer, or display hutch. Please ask if you need help!

*Some cheese & meat shares and pre-orders were not picked up last week. They will be held in the freezer & cooler for you. Please get them this week!


Your farmers,


John and Aimee Good

Quiet Creek Farm

Posted 6/6/2016 11:58am by John and Aimee Good.

First CSA Pickups This Week - Tuesday June 7th and Friday June 10th! Hours are 1-7 pm.

June is the month of greens! Fresh spring greens are the perfect cleansing and nutritious food after the winter. We will also have radishes, Hakurei turnips, cabbage, garlic scapes this month. The beets, zucchini, and summer squash usually come in by the end of June.



Salad mix Our special salad mix is cut from mini heads of multi-leaf (very dense) lettuces, for the best flavor, texture, crunch, and keeping quality!

Arugula This is a spicy salad green, which pairs well with fruit, mild cheese, and nuts for a delicious salad. It can also be very-lightly sauteed, or wilted into pasta dishes, eggs, etc. Try Arugula pesto for a a nice dip or spread. (Click link. Then type into search box on recipe page to find!)

SpinachThere is nothing quite like the flavor of farm-fresh spinach. Saute this lightly for a melt-in-your mouth delicious green dish. It is great with pasta, eggs, in quiche, in soup, etc.

Kale Wash leaves. Cut or strip out center rib. Stack leaves and chop in thin ribbons. Saute with garlic and olive oil, add a splash of balsamic vinegar and serve. Or try the new favorite - Kale Chips - even our kids gobble them up!(Click link. Then type into search box on recipe page to find!)

Bok choy Separate leaves by cutting off stem and wash thoroughly. Chop stems and greens. Cook stems first, until just crisp-tender, then add greens and cook only until wilted.Delicious sauteed with ginger and garlic, or olive oil, lemon, and salt (my favorite). It is also great in broth-based soups such as Miso or Chicken noodle soup. 

Hakurei turnips (pictured right)This special Asian variety of turnip is quite mild and almost sweet. Slice thinly for salad or stir-fry. Roast in the oven: cut into halves or quarter, toss with olive oil and salt, and bake at 425 for about 20 minutes, until tender. Roasting carmelizes the sugars in the turnips and is a real treat.

Red radishes  Their flavor is a bit spicy from the hot weather last week.

Upick: Strawberries, Herbs: Cilanto, parsley; Peas?-possibly

*Check whiteboard in barn or on the side of the barn by stairs for amounts!

COMING SOON: Scallions, Napa Cabbage, Red Beets, Zucchini



*Breads from the Daily Loaf will be available for purchase and to sample this week. You can still sign up for bread shares, which will be pro-rated and start next week. Signup sheet will be in the barn, with samples of bread for tasting. 

*Mushrooms from Primordia Mushroom Farm will be available for purchase, and you can still sign up for Mushroom Shares, which will be pro-rated and start next week! Signup sheet will be in the barn, with sample mushrooms on display.

*Please check the Balance Sheet in the barn. All final balances must be paid by July 30th.

*COOPERATIVE SHARES THIS WEEK: Cheese, chicken, pork, bread, mushroom shares this week! Please check off your name on the appropriate sign-in sheet and retrieve your shares from the cooler, freezer, or display hutch. Please ask if you need help!

*If you missed the CSA Pickup Instructions Email last week, check it out here on our News & Blog page.

Your farmers,


John and Aimee Good

Quiet Creek Farm

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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
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