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Posted 9/19/2016 2:58pm by John and Aimee Good.

THE HARVEST

Broccoli

Red & Heirloom tomatoes

Summer Squash and/or zucchini

Sweet peppers

Greens Choice

Radishes

Choice: Sweet Potatoes or potatoes

Garlic

Red Onions

Eggplant

COMING SOON: sweet turnips, butternut squash

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

COOPERATIVE SHARES: Mushrooms - shiitake this week. Pastured meats, bread, & fruit shares this week!

FARM NEWS: Lovely rain. We got 2 inches at the farm, for which we are most grateful. We had been watering all the roots and greens fields in the hot dry weather of late, but this rainfall will give all the crops a nice boost. It will probably be pretty muddy in the Upick tomorrow as well - so be prepared!

We are picking the first of the broccoli this week. Very exciting! We have 2 more plantings after this one, and they should only get better, as broccoli really likes growing in cool weather. Did you know that some greens and roots, like kale and carrots, actually get much sweeter after a frost? There is a silver lining to the coming visits from Jack Frost after all!

Probably a few more weeks yet until frost; the average first frost date in this region is mid-October. This is just an average however, and the frost can come a few weeks before or after this date. With the way this fall has been going, I am betting on extended warmth and a late frost, but you never know.

Hope you are enjoying the harvest! CSA season continues through the first week of November!

Your farmers,

John and Aimee Good

Quiet Creek Farm

Posted 9/15/2016 7:19am by John and Aimee Good.

RECIPES

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!

Black Bean Sweet Potato Burritos

3 cups sweet potatoes (peeled and diced)      1/2 onion chopped

** Saute in large frypan in 1 Tablespoon oil just until tender.  Add water or apple juice as needed to prevent sticking.

2 cups  cooked black beans                                  1 tsp ground cumin

3/4 tsp ground cinnamon                                       1/2 tsp salt

** Add (to the above mixture) and cook until heated through.

8 flour tortillas 1 1/2 cups cheddar cheese (shredded)

** Divide bean mixture and cheese among the tortillas and roll up.  Place in a 9 x 13-inch baking pan at 350ºF for 20-25 minutes.  Garnish with sour cream, salsa, and fresh cilantro.      Yields 8 burritos.

From Simply in Season Cookbook, p. 259, by Mary Beth Lind & Cathleen Hockman-Wert.  Published by  Herald Press.  Commissioned by Mennonite Central Com, 2005.

Can substitute butternut squash in place of sweet potato in this recipe—SCW.

Oven Baked Sweet Potato Fries

2 lbs sweet potatoes                            

1/4 cup olive oil

1/2 tsp kosher salt                                

1/2 tsp sweet Hungarian paprika

1/4 tsp cinnamon (optional)

1/8 tsp. cayenne or 1/4 tsp. chili powder (optional)

Preheat over to 425 degrees. Cut each potato in half, and then into quarters.  Then, slice into fry shapes, about 1/2 inch wide. Place the sweet potatoes into a large bowl.  Add oil, salt, paprika and cinnamon and stir to coat.  Spread the potatoes out onto the baking sheet in a single layer. Cook for 20 minutes, turn once. Cook 10 minutes more, or until slightly browned.  Serve warm.

Radish, Apple, and Arugula Salad, adapted from Martha Stewart Living, http://www.marthastewart.com/314629/arugula-and-radish-salad

Ingredients

  • 1 teaspoon Dijon mustard
  • 2 tablespoons fresh lemon juice
  • Coarse salt and ground pepper
  • 2 tablespoons olive oil
  • 8-12 oz. arugula
  • 2-3 radishes, thinly sliced
  • 1 medium apple, cored and thinly sliced
  • 1/4 lb finely sliced cheese, such as smoked cheddar, gouda, susquehanna, westbrook (from cheese share this week!)
  • handful of roasted, salted pumpkin seeds or sliced nuts of your choice

Directions

  1. In a small bowl, whisk together mustard and lemon juice; season with salt and pepper. Whisk in oil. (To store, refrigerate, up to 1 day.) Place arugula and radishes in large bowl. Add dressing and toss to coat. Garnish with cheese and optional pumpkin seeds. Serve salad immediately.

 

 

 

 

Your farmers,

 

John and Aimee Good

Quiet Creek Farm

Posted 9/12/2016 1:43pm by John and Aimee Good.

RECIPES

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!

Black Bean Sweet Potato Burritos

3 cups sweet potatoes (peeled and diced)      1/2 onion chopped

** Saute in large frypan in 1 Tablespoon oil just until tender.  Add water or apple juice as needed to prevent sticking.

2 cups  cooked black beans                                  1 tsp ground cumin

3/4 tsp ground cinnamon                                       1/2 tsp salt

** Add (to the above mixture) and cook until heated through.

8 flour tortillas 1 1/2 cups cheddar cheese (shredded)

** Divide bean mixture and cheese among the tortillas and roll up.  Place in a 9 x 13-inch baking pan at 350ºF for 20-25 minutes.  Garnish with sour cream, salsa, and fresh cilantro.      Yields 8 burritos.

From Simply in Season Cookbook, p. 259, by Mary Beth Lind & Cathleen Hockman-Wert.  Published by  Herald Press.  Commissioned by Mennonite Central Com, 2005.

Can substitute butternut squash in place of sweet potato in this recipe—SCW.

Oven Baked Sweet Potato Fries

2 lbs sweet potatoes                            

1/4 cup olive oil

1/2 tsp kosher salt                                

1/2 tsp sweet Hungarian paprika

1/4 tsp cinnamon (optional)

1/8 tsp. cayenne or 1/4 tsp. chili powder (optional)

Preheat over to 425 degrees. Cut each potato in half, and then into quarters.  Then, slice into fry shapes, about 1/2 inch wide. Place the sweet potatoes into a large bowl.  Add oil, salt, paprika and cinnamon and stir to coat.  Spread the potatoes out onto the baking sheet in a single layer. Cook for 20 minutes, turn once. Cook 10 minutes more, or until slightly browned.  Serve warm.

Radish, Apple, and Arugula Salad, adapted from Martha Stewart Living, http://www.marthastewart.com/314629/arugula-and-radish-salad

Ingredients

  • 1 teaspoon Dijon mustard
  • 2 tablespoons fresh lemon juice
  • Coarse salt and ground pepper
  • 2 tablespoons olive oil
  • 8-12 oz. arugula
  • 2-3 radishes, thinly sliced
  • 1 medium apple, cored and thinly sliced
  • 1/4 lb finely sliced cheese, such as smoked cheddar, gouda, susquehanna, westbrook (from cheese share this week!)
  • handful of roasted, salted pumpkin seeds or sliced nuts of your choice

Directions

  1. In a small bowl, whisk together mustard and lemon juice; season with salt and pepper. Whisk in oil. (To store, refrigerate, up to 1 day.) Place arugula and radishes in large bowl. Add dressing and toss to coat. Garnish with cheese and optional pumpkin seeds. Serve salad immediately.

 

 

 

 

Your farmers,

 

John and Aimee Good

Quiet Creek Farm

Posted 9/7/2016 12:42pm by John and Aimee Good.

 Three Sisters Deep Dish Pie, contributed by CSA member Ashley Albeck,

https://ashleyalbeck.wordpress.com/2014/10/30/three-sisters-deep-dish-pie/

 

INGREDIENTS
  • 2 medium delicata squash
  • 2 tablespoons extra virgin olive oil
  • 1 large onion, diced
  • 3 carrots, peeled and diced
  • 3 stalks celery, diced
  • 2 tablespoons mirin
  • 1/2 pound green beans, trimmed
  • 1 1/2 cups corn, fresh or frozen
  • 3/4 cup water
  • 2 tablespoons Bragg Liquid Aminos
  • 2 tablespoons arrowroot
  • Freshly ground black pepper
  • 1 frozen 9-inch pie crust, defrosted
 
INSTRUCTIONS
  1. Preheat oven to 400°F.

Roasting Squash

  1. Wash squash well, cut in half lengthwise, remove seeds and rub each section with oil. Place cut side down on cookie sheet or in glass baking dish and roast 25 minutes or until soft throughout. Remove from heat and set aside.

Preparing Filling

  1. In Dutch oven or large pot over medium heat, sauté onion in olive oil until soft (about 3 minutes). Add carrots, celery and mirin and sauté 3 minutes. Cut green beans into bite-size pieces, add to pot along with corn and sauté 5 minutes or until beans start to soften. Chop squash into bite-size pieces and fold into mixture.
  2. In small bowl, whisk together water, liquid aminos and arrowroot until smooth. Pour into pot with vegetables and stir until liquid starts to thicken. Season to taste with pepper. Remove from heat and transfer to deep casserole.

Finishing

  1. Crumble pie crust over top of casserole and cover with foil. Bake 30 minutes. Remove foil and bake 8 minutes longer or until top is lightly browned. Remove from oven and serve.

SERVES 6 

 

Creamy Garlic Salad Dressing, contributed by CSA member Ashley Albeck,

Makes 10 servings, about 2 Tbsp. each

1/2 cup EVOO

1/4 cup apple cider vinegar

3 cloves garlic, crushed

3 Tbsp. fresh lemon juice

2 Tbsp. chopped fresh parsley

1 tsp. Himalayan salt

1/2 tsp. Dijon mustard

1 Tbsp. raw honey (or pure maple syrup)

Directions:

Place all ingredients in blender or food processor; cover with lid.

Blend until smooth.

Refrigerate dressing if not using immediately.

If dressing solidifies when cold, hold at room temperature for 30 minutes. Stir before using.



Your farmers,

 

John and Aimee Good

Quiet Creek Farm

Posted 9/6/2016 8:11am by John and Aimee Good.

RECIPES

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!

 

Kale Pasta with Parmesan and Breadcrumbs
 
Ingredients
  • 1/2 pound small shapes pasta, such as shells, rotini, farfalle, etc.
  • 4 tablespoons butter, divided
  • 1/2 cup bread crumbs
  • 1 tablespoon lemon zest plus 1 tablespoon freshly squeezed juice
  • sea salt
  • freshly ground pepper
  • 1 bunch kale, stems trimmed and rough chopped (lacinato, russian or winterbor varieties can be used)
  • 1/2 cup grated Parmesan cheese, plus more for serving
 
Instructions
  1. Bring a large pot of salted water to a boil. Add pasta and cook to al dente. Reserve pasta water.
  2. Meanwhile, heat a wide, deep skillet (big enough to hold the cooked pasta as well) over medium-high heat. Add 2 tablespoons butter, and when butter has melted and has a nutty fragrance, add breadcrumbs. Toast until golden, about 4 minutes. Remove breadcrumbs to a small bowl and set aside.
  3. In the same skillet, melt remaining butter. Add kale, plus a pinch each sea salt and pepper, and sauté until kale is wilted and supple, about 5 minutes. Fold in lemon zest and juice, cooked pasta, and Parmesan. Add a few tablespoons of pasta water as needed to thin consistency. Top with toasted breadcrumbs, finish with a sprinkle of Parmesan and a pinch of pepper, and serve.

Sesame Kale Salad

1 bunch Kale
2 tablespoons soy sauce
2 tablespoons toasted sesame oil
1 tablespoon toasted sesame seeds (crush these into a powder if desired)
1 clove garlic, minced
2 teaspoons honey
1 tablespoon apple cider vinegar
black ground pepper to taste

Separate kale leaves from stems. Chop stems and greens. Steam stems a couple minutes then add greens and steam until just tender. Drain; let cool enough to handle it. Squeeze out as much water as possible. Place in serving bowl. Mix the remaining ingredients in another bowl;add to greens. Mix, chill and serve.

Source: From Asparagus to Zucchini

 

 

 

Your farmers,

 

John and Aimee Good

Quiet Creek Farm

Posted 9/6/2016 8:03am by John and Aimee Good.

THE HARVEST

Delicata & Sunshine Squash (Sunshine squash is a sweeter, dryer squash with bright orange flesh. It can be cut in half and baked, then topped with butter and maple syrup or a savory stuffing. The flesh makes a delicious filling for ravioli or is wonderful in squash gnocchi!)

Red & Heirloom tomatoes

Summer Squash and/or zucchini

Sweet peppers

Salad Mix

Arugula and/or Asian Greens

Radishes

Kale

Potatoes

Garlic

Red Onions

CHOICE: cucumbers, eggplant

COMING SOON: sweet potatoes

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

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

 

Sorry for the abbreviated harvest update! More pictures and stories to come soon! We worked a half-day yesterday for the holiday, and there is lots more picking to do, so I am off to the fields! -Aimee

 

 

Your farmers,

John and Aimee Good

Quiet Creek Farm

Posted 8/29/2016 2:08pm by John and Aimee Good.

RECIPES

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!

Cousin Karen’s Fresh Garden Soup -contributed by CSA member Kristine Moser
 
1 cup chopped celery
1 small onion, chopped
1 carrot, grated
1/2 green pepper, chopped
1/4 cup butter
4 1/2 cups chicken broth, divided
1 quart fresh tomatoes, peeled, seeded and chopped
1/2 tsp curry powder
1/2 tsp salt
1/4 tsp pepper
4 tsp sugar
1/4 cup flour (I use corn starch)
 
Saute celery, onion, carrot and green pepper in butter in large, heavy pan.
Add 4 cups of broth, the tomatoes, curry powder, salt, pepper and sugar. Bring to a boil then reduce heat and simmer for about 20 minutes.
Blend flour with remaining 1/2 cup of broth and stir gradually into the soup. Heat until slightly thickened.

Stove Top Potato and Kale Saute

Ingredients:

2 Tbsp. coconut oil

1/2 onion, chopped

1 clove garlic, minced

1-2 carrots, shredded

1 sweet pepper, diced

4-5 potatoes, diced

1 bunch kale, cut or torn in small pieces

Salt, pepper, favorite herbs

Heat oil in saute pan.  Cook onion and garlic until translucent.  Add carrots and pepper and cook for 2-3 minutes.  Add potatoes, cover pan, and cook for 15-20 minutes.  Once tender, stir in kale and seasonings. 

You can top this with baked potato toppings or season it for a breakfast saute.  Toward the end of cooking time, make wells and fry eggs in the potatoes to make a complete breakfast.

Adapted from http://thediva-dish.com/uncategorized/stove-top-potato-kale-dish/

Beets in Mustard Vinaigrette, shared by CSA member Diane Gosselin.
This recipe is from The Healthy Kitchen – Recipes for a Better Body, Life, and Spirit (Hardcover) by Andrew Weil, M.D and Rosie Daley (Knopf)
 
 
Description

The sharp taste of beets is masked in this recipe by the simple mustardy vinaigrette. Be sure to allow the beets to marinate for a full day in order for the flavors to marry.

Food as Medicine

Beets get their rich color from betacyanin, a compound that also appears to help lower cancer risk. Several studies have indicated that consuming beets is particularly effective against colon cancer.

 
Ingredients

1 pound red beets
1/4 cup extra virgin olive oil
3 tablespoons prepared mustard, preferably whole grain or Dijon
1 medium onion, chopped
Salt to taste
3 tablespoons red wine vinegar

 
Instructions

1. Cut the tops off the beets, leaving 1 inch of stems attached. Place the beets in a pot of cold water to cover, bring to a boil, reduce heat, and boil until the beets can easily be pierced through with a sharp knife, 45-60 minutes depending on their size.

2. Meanwhile, put the mustard in a bowl and whisk in the vinegar. Then whisk in the olive oil in a steady stream until the sauce is smooth and creamy. Add the onions.

3. When the beets are done, drain them, and submerge them in several changes of cold water until they are just cool enough to handle. Cut off the roots and tops, slip the skins off, and slice the warm beets into the mustard sauce. Mix well, cover, and let marinate in the refrigerator for at least 24 hours. Before serving, mix well and add salt if desired.

 

Your farmers,

 

John and Aimee Good

Quiet Creek Farm

Posted 8/29/2016 1:52pm by John and Aimee Good.

THE HARVEST

Red & Heirloom tomatoes

Cucumbers

Summer Squash and/or zucchini

Sweet peppers

Salad Mix

Kale or Swiss Chard

Potatoes

Garlic

Red Onions

CHOICE: Melons, red beets (Sorry to see the last of the melons this week! They had a great run this year - the most melons we have ever picked, and some of the largest. Check out this melon head on David Hopkins - Farm apprentice extraordinaire!)

COMING SOON: delicata squash, sweet potatoes, arugula

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

COOPERATIVE SHARES: Mushrooms - shiitake this week. Cooler problems last week, so lions mane replaced shiitake. Cheese, bread, & fruit shares this week!

FARM NEWS: We are about to enter a new season on the farm. As the temperatures drop to more pleasant days and cool nights in September, cool-weather crops of the springtime will return again, like lettuce, arugula, broccoli, radishes, as well as new fall crops like winter squash! I love this time of year because the summer crops are still coming in,  and the fall crops are beginning so we have greens again, as well as roots and onions, and squashes on the way - all in all a great season for eating!

The first winter squash to come in is Delicata - my favorite, pictured on the left. Like all squashes, it is best stored at room temperature. They are so pretty that you can wipe them down and leave them in a basket on the counter or windowsill, until ready to use. Early season squashes are best used within 1-3 months, while later squashes, such as Butternut, will keep for 6 months or more.

Delicata has a tender skin, which can be eaten when roasted. To roast squashes, you can cut in half, scoop out seeds, and bake cut side down for about 40 minutes at 350, until tender when pierced with a fork. Turn over, add a pat of butter and drizzle with maple syrup - a dessert vegetable! Or stuff cavity with a mixture of grains and greens, sausage and apples, etc.

You can also slice delicata in rounds, toss with olive oil and salt, and bake on a sheet pan at 400 for 20 minutes. Delicious!

 

Your farmers,

John and Aimee Good

Quiet Creek Farm

Posted 8/21/2016 1:06pm by John and Aimee Good.

RECIPES

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!

 

FRESH CORN CHOWDER

Adapted from Joy of Cooking

INGREDIENTS

1 small onion, chopped

2 med. celery stalks or 1/2 celeriac, diced (optional)

kernels cut from 4-6 ears of corn, plus cobs

4 1/2 cups milk

2 medium potatoes, scrubbed and diced

1 1/2 tsp. salt

1/2 tsp. ground white or black pepper

1 tbsp. butter

4 slices bacon (optional)

METHOD

If using bacon, place in soup pot and cook, turning, until crisp. Remove bacon strips but leave at least 2 tbsp. of fat. Cook the onions and celery in the fat for about 10 minutes, until softened. If not using bacon, can use bacon fat, butter, ghee, lard, or corn oil to cook vegetables.

Add milk, potatoes, and corn cobs to the soup pot. Push cobs under to submerge. Bring mixture to a boil. Watch carefully to ensure milk does not boil over! Reduce heat to low and simmer, uncovered, for about 10 to 15 minutes, until potatoes are tender. Remove cobs. Add kernels, salt and pepper. Simmer 5 more minutes.

With an immersion blender, you can now puree about half of the soup, if desired, leaving about half un-blended for the texture and color. Turn off heat and add butter. Once butter melts, stir in and serve soup.

Makes about 6 cups.

Easy Melon Sorbet

1) To freeze melon chunks: Cut cantaloupe in half and scoop out seeds. Cut into wedges and remove peels. Then cut wedges into chunks and place on cookie tray in freezer.

2) To make sorbet: Remove melon chunks from freezer and place in food processor. Let set for about a half hour to thaw slightly. (I usually put them in before dinner and then make the sorbet just after dinner.) Add a splash of lemon juice and about ¼ cup honey or agave syrup. Add about 1/4 c. hot water and blend until smooth. Add more water if necessary to desired consistency, and add more sweetener to taste. Serve immediately. 

Watermelon Aqua Fresca

1 small watermelon (approx 3-4 lbs)

1 c. water or seltzer

juice from ½ lime (to 1 lime)

sugar or Agave syrup to taste

1 lime sliced into thin rounds

fresh mint leaves

1) Cut watermelon into chunks, approx 2 inches, discard rind

2) Pulse watermelon in food processor in very short bursts several times (keeping seeds intact)

3) You may need to do this several times in order to get through the entire melon

4) Strain juice into a large pitcher (to remove seeds), you should have 2 ½ -  3 cups juice

5) Mix with water or seltzer and lime juice, to taste

6) Add sugar, simple syrup or Agave syrup* to taste

7) Serve over ice with lime rounds & mint leaves

Serves 3-4

*Agave syrup is a low glycemic sweetener with a very mild flavor. It can be found at health food stores. 

*Variation: You can also turn this into an adult drink by using vodka in place of water.



Your farmers,

 

John and Aimee Good

Quiet Creek Farm

Posted 8/21/2016 1:06pm by John and Aimee Good.

RECIPES

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!

 

FRESH CORN CHOWDER

Adapted from Joy of Cooking

INGREDIENTS

1 small onion, chopped

2 med. celery stalks or 1/2 celeriac, diced (optional)

kernels cut from 4-6 ears of corn, plus cobs

4 1/2 cups milk

2 medium potatoes, scrubbed and diced

1 1/2 tsp. salt

1/2 tsp. ground white or black pepper

1 tbsp. butter

4 slices bacon (optional)

METHOD

If using bacon, place in soup pot and cook, turning, until crisp. Remove bacon strips but leave at least 2 tbsp. of fat. Cook the onions and celery in the fat for about 10 minutes, until softened. If not using bacon, can use bacon fat, butter, ghee, lard, or corn oil to cook vegetables.

Add milk, potatoes, and corn cobs to the soup pot. Push cobs under to submerge. Bring mixture to a boil. Watch carefully to ensure milk does not boil over! Reduce heat to low and simmer, uncovered, for about 10 to 15 minutes, until potatoes are tender. Remove cobs. Add kernels, salt and pepper. Simmer 5 more minutes.

With an immersion blender, you can now puree about half of the soup, if desired, leaving about half un-blended for the texture and color. Turn off heat and add butter. Once butter melts, stir in and serve soup.

Makes about 6 cups.

Easy Melon Sorbet

1) To freeze melon chunks: Cut cantaloupe in half and scoop out seeds. Cut into wedges and remove peels. Then cut wedges into chunks and place on cookie tray in freezer.

2) To make sorbet: Remove melon chunks from freezer and place in food processor. Let set for about a half hour to thaw slightly. (I usually put them in before dinner and then make the sorbet just after dinner.) Add a splash of lemon juice and about ¼ cup honey or agave syrup. Add about 1/4 c. hot water and blend until smooth. Add more water if necessary to desired consistency, and add more sweetener to taste. Serve immediately. 

Watermelon Aqua Fresca

1 small watermelon (approx 3-4 lbs)

1 c. water or seltzer

juice from ½ lime (to 1 lime)

sugar or Agave syrup to taste

1 lime sliced into thin rounds

fresh mint leaves

1) Cut watermelon into chunks, approx 2 inches, discard rind

2) Pulse watermelon in food processor in very short bursts several times (keeping seeds intact)

3) You may need to do this several times in order to get through the entire melon

4) Strain juice into a large pitcher (to remove seeds), you should have 2 ½ -  3 cups juice

5) Mix with water or seltzer and lime juice, to taste

6) Add sugar, simple syrup or Agave syrup* to taste

7) Serve over ice with lime rounds & mint leaves

Serves 3-4

*Agave syrup is a low glycemic sweetener with a very mild flavor. It can be found at health food stores. 

*Variation: You can also turn this into an adult drink by using vodka in place of water.



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
484-262-0675
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