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Posted 10/17/2016 11:55am 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. (Most posted recipes are archived there.) Enjoy!

Butternut squash is very versatile. It can be cut in half and roasted, savory with salt and sage or sweet with butter and maple syrup. It can be peeled and cubed to roast with other root veggies or sauteed with other veggies or black beans for a Mexican-themed dish. It is wonderful in soups, with ginger, curry powder and hot pepper, or with toasted sage leaves and apples. Cooked pureed butternut squash can be used to replace canned pumpkin in recipes for pumpkin pie, pumpkin muffins and breads.

Below are two more ways to use butternut squash that we really enjoy -

Butternut Squash Gnocchi with Sage Butter

Here is my favorite recipe for butternut squash - it is actually very simple to make. It just requires some advance planning. Great for dinner guests or a special family meal!

1 butternut squash (about 1 1/2 pounds)

2 large eggs, lightly beaten

1 1/4 tsp. salt

1 1/2 cups all-purpose flour

Sage Butter Sauce

4 ounces (1 stick) butter

12 fresh sage leaves (I have substituted dried as well)

2 ounces Parmesan cheese, grated (about 1/2 cup)

salt, to taste

fresh ground pepper, to taste


Position a rack in the lower third of the oven and preheat to 350 F. Cut the squash in half lengthwise, through the stem end, and place on a greased cookie sheet. Roast until tender, about 35 minutes.

When cool enough to handle, scoop out and discard seeds. Remove squash flesh (pulp) and place in a sieve. Set the sieve over a bowl to catch liquid and all squash to drain in a refrigerator overnight.

The next day, puree the squash in a food processor. Transfer puree to a bowl and add the eggs and salt, stirring to combine. Add the flour and blend thoroughly. The dough should be sticky and soft.

Bring a large pot of water to a boil Using a teaspoon, form walnut-sized pieces of dough nad push them off the spoon and into the water with your fingers. Alternately, use a pastry bag and a knife.

Cook the gnocchi in batches, 10 to 15 pieces. Once the gnocchi have risen to the surface, poach for exactly 2 minutes. Remove gnocchi with a slotted spoon and set aside to drain. Repeat until all the dough is used up.

Sage butter sauce prep

Place butter in a large skillet and cook over medium heat until the foam subsides and the butter begins to lightly brown. Add the sage leaves, a pinch of salt, and pepper.

Add the gnocchi to the browned butter, tossing to coat. Sprinkle with Parmesan and serve immediately.

Serve 6.


Squash rolls - adapted from Simply in Season. 

These rolls are always a hit at Thanksgiving dinner. The squash makes them soft and tasty, and a pretty color too! They are very simple to make and even those who do not love squash love these rolls! 

2 cups cooked, pureed winter squash*

1 cup milk

1/3 cup sugar

3 tbsp. butter or veg.oil

2 tsp. salt

Combine in a saucepan and heat slowly until woarm, stirring to blend. Or warm in microwave.

1 cup unbleached bread flour

1 c. whole wheat or sprouted flour

2 tbsp. active dry yeast

Combine in a mixing bowl. Add liquid ingredients and beat well until smooth.

1 3/4 -2 1/2 cups bread flour (can use up to 1/2 whole wheat or sprouted flour if desired)

Stir in enough additional flour to make a soft dough. Knead about 5 minutes, until smooth and elastic. Place in greased bowl. Cover with damp cloth and let rise in a warm place until doubled in bulk. Punch down and let rise 10 minutes. Divide dough into 24 pieces for small dinner rolls, 12 pieces for larger sandwich rolls**, and place on greased baking sheet. Cover and let rise until doubled. Bake in preheated oven at 350F until golden brown. Brush with milk for a soft crust and let stand for 5-10 minutes before moving to a wire rack to cool.

*To cook squash, I prefer to cut in half and roast cut side down in a large baking dish with about 1/2 inch of water in the bottom. Roast at 350 for about 30 minutes for small squashes, 45 minutes for large, until pierced tender with a fork. Remove and let cool slightly. Then scoop out flesh from insides. Puree in food processor, in bowl with stick blender, or just mash up well with with fork or potato masher.

**To shape sandwich rolls, I roll dough out to about 1 inch thick and cut rounds with the screwband to a large mouth mason jar lid.


Your farmers,


John and Aimee Good

Quiet Creek Farm

Posted 10/17/2016 11:23am by John and Aimee Good.


Green peppers



Butternut squash




Red Onions

Choice table: red tomatoes, green tomatoes*, eggplant, sweet potatoes

*Note - green tomatoes will ripen eventually. Can be used green or left out on the counter to ripen.

COMING SOON:Cabbage, celeriac, red beets

Cooperative Shares:Mushrooms, fruit, bread, pastured meats, pizzas.

FARM NEWS: October 12th was National Farmer's Day - a day set aside to thank farmers for producing the food we eat. As CSA farmers, we are so lucky that we get to hear "thanks" from you, our members, all season long! It really does make a difference. Knowing that all the hard work is truly appreciated helps us to go the extra mile, at the end of a long day, or a long season!

Farmer John manages all the day to day work in the fields, from field prep, to planting, to harvest. Helping him are the assistant manager Michelle, and farm crew David and Amanda, amazing barn manager Heidi, and wonderful volunteers Kay and Meg, and me (office manager, barn manager, field helper, etc.) We are so grateful to everyone, for helping to make this farm run every year, and to you, our members, for supporting local farmers! So thank you too!


Your farmers,

John and Aimee Good

Quiet Creek Farm

Posted 10/12/2016 12:31pm by John and Aimee Good.

Every year we give our members a chance to "stock up" on the wonderful foods from our local suppliers including grass-fed beef, local honey, and natural dairy products. In my experience the storage quality of these items is as follows: beef will keep frozen for several months, yogurts will keep for up to a month in the fridge, fresh cheeses such as mozzarella, ricotta, and spreads will keep frozen for several months, vac-sealed hard cheeses from Hillacres Pride will keep for several months in the fridge; these cheeses are aged at least 6 months prior to being packaged and sold.

To place an order, please click on the link for the 2016 Stocking Up Order Form.

Fill it out and return by email or to the barn on or before Tuesday October 18th. Orders will be available for pickup the last week of CSA shares, Tues. Nov. 1st and Fri. Nov. 4th. Payment is due at pickup.

Stock-up orders from out other cooperative partners, such as Switchback Pizza, Wild for Salmon, Ledamete Grass Farm, and North Star Orchard, will be available shortly! Watch your inbox for more information. Thanks!


Your farmers,


John and Aimee Good

Quiet Creek Farm

Posted 10/11/2016 8:08am by John and Aimee Good.



Green peppers

Greens Choice



Sweet Potatoes - back again!


Red Onions

Choice table

COMING SOON: Broccoli, Butternut squash, cabbage

UPICK at the farm: ?? May have been a frost last night - we will see if the cherry tomatoes and hot peppers survived the cold  night! Parsley will not be affected - it is very cold hardy!

Cooperative Shares:Mushrooms, fruit, bread, cheese.

FARM NEWS:The leaves are beginning to turn, nights are getting colder, the first frost is on the way, it really feels like autumn now! As the weather cools, the vegetables change too. Roots and greens, storage crops like garlic and onions and winter squash; these are the veggies of fall. Filling, dense, flavorful vegetables are perfect for colder weather; great for soups, stews, casseroles, roasts, etc. Garlic and onions are also good immune-system boosters, helpful as we enter the season of colds and flu. The juicy, watery summer crops, great for re-hydrating on hot days, just don't make sense any more. Isn't it great how nature knows just what our bodies need in each season?

As we approach the last few weeks of the season, many members have wondered about "stock up" opportunities. There will be chances to stock up on many of the wonderful items available at Quiet Creek Farm, including fruit, meats, cheeses, wild Alaskan salmon, pizzas, etc. More information will be coming shortly!

Also, information on member renewal for the 2017 season will be available in the next few weeks. Thank you for your patience!

Your farmers,

John and Aimee Good

Quiet Creek Farm

Posted 10/3/2016 1:43pm 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!

Fried Green Tomatoes,
adapted from Southern Living


1 large egg, lightly beaten
1/2 cup buttermilk
1/2 cup all-purpose flour, divided
1/2 cup cornmeal
1 teaspoon salt
1/2 teaspoon pepper
3 medium-size green tomatoes, cut into 1/3-inch slices
Vegetable oil
Salt to taste


Combine egg and buttermilk; set aside.

Combine 1/4 cup all-purpose flour, cornmeal, 1 teaspoon salt, and pepper in a shallow bowl or pan.

Dredge tomato slices in remaining 1/4 cup flour; dip in egg mixture, and dredge in cornmeal mixture.

Pour oil to a depth of 1/4 to 1/2 inch in a large cast-iron skillet; heat to 375°. Drop tomatoes, in batches, into hot oil, and cook 2 minutes on each side or until golden. Drain on paper towels or a rack. Sprinkle hot tomatoes with salt.

These are great served as is, or with ketchup, salsa, or a creamy buttermilk-style dressing.


Green tomato Salsa, adapted from Southern Living


2 large green tomatoes, diced
1 large fresh peach, diced (can substitute pear, asian pear, or apple here)
3 green onions, sliced
1/4 cup olive oil
1 tablespoon minced fresh cilantro
2 tablespoons white wine vinegar
1 tablespoon honey
1/2 teaspoon salt
1/4 teaspoon ground red pepper


Stir together tomatoes, peach, green onions, olive oil, cilantro, vinegar, honey, salt, and ground red pepper. Cover and chill 1 hour before serving.


5 Ways with Bok Choy - check out this blog by Williams-Sonoma with some delicious ideas for Bok choy. I love this unique green, because it has a sweet juicy stem with the tender dark green. I separate the leaves, clean well to remove any dirt in the head, and then chop the stems separately from the greens. The stems will take a few more minutes of cooking, but I think it is best when still crisp-tender. Bok choy is wonderful for stir-fry, in broth-y noodle soups, roasted, and more. Check the link below for some ideas . .  .

Your farmers,


John and Aimee Good

Quiet Creek Farm

Posted 10/3/2016 1:24pm by John and Aimee Good.


Green tomatoes


Bok choy

Hakurei turnips Or Radishes

Summer Squash and/or zucchini

Colored & green peppers

Greens choice: spinach, lettuce, Asian spinach



Red Onions

Choice: Tomatoes, Eggplant,Broccoli

COMING SOON: Butternut squash

UPICK at the farm: Cut flowers, Hot peppers, cherry tomatoes, Flowers, and Herbs: cilantro & parsley

COOPERATIVE SHARES: Mushrooms, bread, & fruit shares this week!

FARM NEWS: The days are getting shorter as we continue into fall, and tomato ripening has slowed down dramatically. We are still getting nice fruit off our late season variety, called Ferline, which produces smaller round red tomatoes. But the other field varieties, as well as those in the high tunnel, are about finished producing.

So, for the end of tomato season ritual, it is time for a green tomato harvest.Green tomatoes have been traditionally harvested at the end of tomato season and used in a number of ways. Fried green tomatoes is a popular, well-known dish, but green tomato pie is also a farm country recipe, where green tomatoes replace green apples in a surprisingly good pie. Also, it was a common custom to take the green tomatoes, wrap them singly in newspaper, and store them in the basement, where they will slowly ripen over the next month or two. The flavor is not the same as vine-ripe of course. Personally, I enjoy making a batch of pan-fried green tomatoes in a cornmeal batter at this time of year. Check the next email for recipe ideas, to celebrate the closing of a wonderful tomato season! The tomato harvest began in early July and continued through September - a nice long picking season this year!

Your farmers,

John and Aimee Good

Quiet Creek Farm

Posted 9/26/2016 2:41pm 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!

Butter-browned turnips

1 bunch turnips, scrubbed

1-2 Tbsp. butter

sea salt

Optional additions: turnip greens, sugar snap peas (in spring)

Remove tops and roots from turnips and cut into 1/2 inch wedges. Melt butter in a heavy skillet over medium heat. Once melted, add turnips and sprinkle with sea salt. Cover with a lid and cook for about 5 mintutes. Remove lid. Turnips should be browned on the bottom, but not burnt. Keep heat on medium and stir turnips for a few minutes to brown other sides slightly. If desired, add 2 handfuls of sugar snap peas, or 2 cups chopped kale or turnip greens, and cook uncovered 2 minutes more. Serve and enjoy.

Speedy Sauteed Hakurei Turnips and Greens

Adapted from

Hands on time: 10 minutes  Total time: 20 minutes  Serves: 4


1 large bunch hakurei turnips with greens, or 2 smaller bunches

1/2 tablespoon olive oil

1/2 tablespoon butter

salt and pepper to taste

1/4 cup white wine


Rinse the turnips and greens well. Cut the greens from the turnips and chop into 2-inch pieces. Trim any straggly roots from the turnips and discard. Cut the turnips into quarters or eighths, depending on size.
In a sauté pan with a lid, heat the olive oil and butter. Add the turnips, sprinkle lightly with salt and pepper, and sauté until crisp-tender, about 5 minutes. If you like them crisp -tender, remove the turnips from the pan. Otherwise, to soften the turnips, leave them in while you cook the greens.
Add the greens to the pan, along with any moisture still clinging to the leaves. Cover the pan and allow the greens to cook, stirring once or twice, until just tender, 6 to 8 minutes. Add the white wine and cook until almost all the liquid is gone. If you removed the turnips, now return them to the pan; cook 1 to 2 minutes to heat through. Serve immediately.

Mashed Taters & Turnips topped with Turnip Greens

1 bunch turnips with greens

3-4 medium potatoes

1 onion, sliced in rings, or a few scallions, chopped

2 T. butter

milk (optional)

sea salt

black pepper

sour cream or goat cheese (optional)


Separate turnips from greens. Scrub turnips. Sort greens to remove any yellowed leaves. Wash greens thoroughly and chop coarsely. Cut turnips into quarters, if large, halves if small. Scrub potatoes and cut into chunks.

Put potato and turnip chunks into a pot. Cover with water and bring to a boil. Boil until soft.

Meanwhile, saute onion or scallion in olive oil until soft. Add chopped turnip greens and cook until tender. Season with salt and pepper. Remove from heat, but keep covered until turnips and potatoes are done.

When potatoes and turnips are soft, drain. Mash with butter. (You can use a potato masher for a chunky mix, or for a smoother texture, use a mixer.) Add milk if thinner consistency is desired, but I find the juicy turnips help make a nice texture without adding milk.) Season with salt and pepper to taste.

For each serving, put a nice mound of mashed roots on the plate. Top with a healthy dollop of sour cream. Scatter the sauteed greens & onions over top. Enjoy!

Serves 4-6

Your farmers,


John and Aimee Good

Quiet Creek Farm

Posted 9/26/2016 2:31pm by John and Aimee Good.


 Hakurei turnips


Summer Squash and/or zucchini

Colored & green peppers

Salad mix



Red Onions

Choice: Tomatoes, Radishes, Eggplant

COMING SOON: Bok choy, butternut squash

UPICK at the farm: Cut flowers, Hot peppers, cherry/grape/paste tomatoes, Flowers, and Herbs: cilantro,dill & parsley

COOPERATIVE SHARES: Mushrooms - shiitake & pioppino this week. Cheese, bread, & fruit shares this week!

FARM NEWS: More cool season crops returning with the Hakurei turnips this week! They can be sliced or grated raw for salad. My favorite way to eat them is roasted in the oven or browned in butter in a cast iron pan. They are juicy and almost sweet when cooked this way!

Bok choy is on the way, as well as carrots and beets. Lots of broccoli in store this fall, as well as a nice harvest of butternut squash, that is currently curing in the greenhouse.

The weather has shifted this week. It actually feels like fall, and there is some potential rain in the forecast. As the soils are dry, we are hopeful for more rains. Sadly, the cooler weather will bring on the end of the tomatoes, peppers, and zucchini. This has been a record year for zucchini. We never had a boatload at one time, but it was in the harvest every week from early June until the end of September!

Enjoy the last week of September!


Your farmers,

John and Aimee Good

Quiet Creek Farm

Posted 9/21/2016 12:15pm by John and Aimee Good.

There is a lovely crop of red radishes coming in right now, and I wanted to give everyone some more ideas on how to use them! (I noticed they were piling up in the trade bin last week, so I thought it may be helpful!) I love the spicy flavor of radishes paired with a nice creamy cheese, as a snack or in a sandwich. However if that spice is not your thing, the spicy flavor is mellowed in the 2 recipes below: Radish Spread and Easy Radish Salad. Although we don't often think of it, radishes can be sauteed or roasted, and their flavor changes completely. I love the pretty red slices in a stir-fry. And when roasted with other veggies, they become much more mild. They are juicy like roasted turnips!

Hope you enjoy these recipes, and try some new things with radishes!

-Farmer Aimee

Spring Radish Spread, from The Farmers Market Cookbook

*The cream cheese mellows the spicy flavor of the radishes, and this makes an excellent dip or spread!

8 oz. cream cheese, softened                                  

1 tbsp. chopped chives or scallions                                  

1 tsp. chopped fresh dill (optional)  

½ tsp. sea salt

1-2 tbsp. prepared horseradish, drained (optional)

1 cup finely chopped, or grated radishes

Mix all ingredients. Cover and refrigerate 1-2 hours. Serve with crackers or crusty bread (baguettes, sourdough, thin slices of rye). Makes about 2 cups.


Easy Radish Salad - this was a hit at a recent family picnic. So simple, very pretty, and tasty!

Mix all ingredients. Cover and refrigerate 1-2 hours. Serve with crackers or crusty bread (baguettes, sourdough, thin slices of rye). Makes about 2 cups.

1 bunch radishes, scrubbed and thinly sliced

2 T. red wine vinegar

2 T. sugar

Mix vinegar and sugar in small serving bowl. Add thinly sliced radishes and toss to coat. Chill in the fridge for up to an hour. (If not possible, add a few ice cubes) Then serve.

Your farmers,


John and Aimee Good

Quiet Creek Farm

Posted 9/19/2016 3:09pm 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!

Eggplant and Summer Vegetable Gratin From Vegetarian Cooking for Everyone by Deborah Madison - contributed by CSA member Florita Hobaugh

(My notes are in parentheses.) Simple but superb, this is a little slow to put together but not at all difficult. Don’t hurry it; the slow cooking guarantees that all the flavors will be richly concentrated.

Serves 4 to 6

2 to 2½ pounds globe eggplant, preferably on the small side

Olive oil Salt and freshly milled pepper

2 large onions, finely diced 3 garlic cloves, chopped 1 large red bell pepper, finely diced 2 large ripe tomatoes, peeled, seeded, and chopped (works fine if you don’t peel &/or seed)

10 large basil leaves, torn into small pieces

1 cup fresh bread crumbs made from sturdy white bread (brown bread tastes great too)

¼ cup freshly grated Parmesan

Preheat the oven to 425o F. Slice the eggplant into rounds about ½ inch thick – if it’s in season, there’s no need to salt them. Brush both sides of each piece with oil and bake on a sheet pan until browned and tender on both sides, about 25 minutes. Season with salt and pepper and set aside. Reduce the heat to 325o F. Heat 3 tablespoons olive oil in a wide skillet, add the onions and garlic, and cook over medium heat until limp, about 8 minutes. Raise the heat a little, add the pepper and tomatoes, and continue cooking, stirring occasionally, until everything is soft and thickened to a jam, about 20 minutes. Raise the temperature at the end to reduce the juices. Add the basil and season to taste with salt and pepper.

Lightly oil a 2 ½ quart gratin dish. Make a layer of eggplant in the bottom and spread a third of the tomato-onion mixture over it, followed by another layer of eggplant, half the remaining sauce, then the rest of the eggplant. End with the remaining sauce on top. Cover the dish and bake for 45 minutes. Toss the bread crumbs with olive oil to moisten and the grated cheese. Remove the cover, add the bread crumbs and cheese, raise the oven temperature to 375o F, and bake until the crumbs are nicely browned and crisp on top, about 25 minutes.

Honey Cinnamon Roasted Sweet Potatoes

Yield: 4 servings

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes


2 large sweet potatoes, peeled and cut into 1 inch cubes
2 tablespoons honey
2 tablespoons olive oil
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon pepper


Preheat oven to 375 degrees.
In a large bowl, combine the honey, olive oil, cinnamon, salt, and pepper. Add the sweet potatoes and toss to coat.
Dump potatoes onto a large rimmed baking sheet. Roast for 25-30 minutes, stirring halfway through cooking.


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 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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