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Posted 8/12/2016 8:23am by John and Aimee Good.


Edamame is ready in the Upick garden this week!  These delicious fresh soybeans are a simple and yummy treat.

Boil water with a pinch of salt

 Add beans

 Boil beans 2 minutes. Drain. Sprinkle with salt. Pop beans out of pods directly into your mouth.

Enjoy this fun and tasty snack!

 

Your farmers,

 

John and Aimee Good

Quiet Creek Farm

Posted 8/8/2016 9:51am by John and Aimee Good.

THE HARVEST

(Heirloom and yellow/orange tomatoes are truly tasty, colorful, and fun. Varieties: Clockwise from the top - Margold, Pink Berkeley Tie-dye, Ferline, Aunt Ginny's Purple, Arkansas Traveler, Beorange. The "cat-facing" that you see on the Aunt Ginny's Purple tomato in the center of the basket is characteristic of heirloom tomatoes. It happens sometimes. The oddities are worth it, the flavor can't be beat!)

Potatoes

Red/yellow Watermelon &/or Muskmelons

Cucumbers

Summer Squash and/or zucchini

Green peppers &/or sweet peppers

Garlic

Sweet onions

Carrots

CHOICE: Swiss chard, Purple scallions, red beets, eggplant/Asian eggplant

COMING SOON: more sweet corn, sweet peppers, edamame

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

FARM NEWS

Japanese beetles are a common farm pest. They can arrive in a horde and eat a multitude of crops. The farm was hit with an infestation of Japanese beetles several weeks ago. You can see the damages in the crops now. The cucumbers have scarring on the skins, the green and yellow beans have some pock marks, some of the corn ears from lasts week's harvest were short of kernels. Japanese beetles were feeding on the pollen on the corn silks, and, AMAZING FACT! - each silk must be pollinated to make a kernel of corn. So if a silk is damaged, there will not be a kernel at the end of it.

The farm crew did utilize organic products and techniques to encourage them to leave. Luckily, the majority of the Japanese beetles have moved on, and the eggplant plants and edamame plants, which they were thoroughly enjoying munching on, have recovered. For now, you can snap off any bad ends of corn ears, peel scarred skin on cucumbers, and break off any bad spots on the beans.

Overall, the farm has been blessed with little disease and pest pressure thus far this summer, and we are grateful. The hot and dry weather which comprised most of the summer is not conducive to the spread of  many diseases, which generally travel by storms, and propagate in humid weather.

We are looking forward to more delicious summer crops for the next few weeks. The next planting of sweet corn is larger and looks even better than the first. More melons should be coming in, including yellow watermelons! The field tomatoes are just starting to ripen in numbers. The sweet peppers' ripening season is about to begin, usually mid-August through to October, with September being the peak month. We have been very busy planting the fall greens, broccoli, roots, and cabbages. Those crops will be returning in the coming months. Enjoy the harvest!

 

Your farmers,

 

John and Aimee Good

Quiet Creek Farm

Posted 8/8/2016 9:24am by John and Aimee Good.

RECIPES below contributed by CSA member Linda Fix. Thanks for sharing these! Enjoy!

 

Mediterranean Pasta (my take on it)  A good recipe for the food items coming now and I think it is a lighter version for the summer.

Cook 12 to 16 oz. of spaghetti or similar type noodles or really anything you have on hand, drain and drizzle with olive oil – set aside or cook last.

Cut up a large bowl of mixed yellow and zucchini squashes about ¼ inch thick (larger slices halved).  Add salt to draw out moisture and coat with olive oil.  Grill until browned and almost soft (a little firm) with a fajita seasoning type mix in a grilling basket or similar.  Substitute eggplant if squash is not your thing since here, but have to say squashes are delish when grilled also.

Thaw a package of Ledemete sausage mix (I like the maple jalapeno) and squeeze from the skin into the almost cooked grilled squash into chunky pieces.

Thinly slice a couple or few of the fresh garlic cloves or what suits your taste and toss in with the sausage and squashes. 

Grill until all is done and meat is no longer pink.

As they finish grilling, take a good bunch of the basil tops and cut coarsely and put into a food processor or similar.  Chop into small pieces and add a little olive oil to make a little wet.  Take a ¼ pound of so of sliced almonds (pine nuts work also) and add some more olive oil to get to the consistency of moist crumbs not as runny as pesto.

Put it all together – take a good heaping of pasta, add the squash and sausage mix next to cover, sprinkle a generous tablespoon of the basil nut crumbs on top.  Either cut up fresh tomato or drop 4 or 5 good spoonful’s of chunky tomato/spaghetti sauce on top and grate mozzarella cheese on the very top.  Melt the cheese or add  fresh parmesan cheese to taste. 

Enjoy with some thick artisan flat bread or similar and have a side salad of cucumbers or other fresh veggies in a vinegar base (firm cooked green beans, fresh tomato and thinly sliced onion works well)  

 

Mexican Medley (my alternative version for using the ‘Three Sisters’ of Corn, Squash and Beans and is too hot for soups or stews)

1. Cut up onions, and squash (as above) and green pepper.  Add some hot peppers if you like heat beyond the rest of the ingredients.

2. Add seasonings like garlic (I like fresh if you have it), loads of cumin, oregano and hot chili pepper flakes to taste.  A fajita type seasoning works well too along with your own choices.

3. Sauté or grill in a basket until getting soft and add in Chorizo sausage until no longer pink or a mild type sausage if you prefer. 

4. When almost tender, cut off some corn on the cob and add to mix and cook to just tender (or cooked previously). 

5. Dump in a jar of salsa, add any type of cooked beans (I like pinto, black beans and dark red kidney beans) and optionally brown rice and/or quinoa cooked until heated.  Adjust the amount of salsa to have enough liquid if you add grains.

6. Top with spicy cheese (Hillacres was great) or if you prefer something mild to your taste like cheddar or fresh parmesan – melt as desired

7. Top with a quite liberal amount of fresh cilantro

8. Enjoy with a good jalapeno cornbread or skip the jalapeno as you like. 

 

Summer salad – my grandkids love this (if not fond of basil, pull their share out first or add lightly to top of theirs before adding more)

1. Cut up some fresh tomatoes into medium to larger chunks and place in bowl

2. Cut up some mozzarella cheese into chunks or use balls and add to tomatoes

3. Optionally cut in some of the ripe peaches you have on hand and/or add a can of black olives

4. Mix lightly with olive oil and lemon juice to taste – does not take much to make it juicy enough with the fruit

5. Mix in a liberal amount of fresh basil or top to taste. 



Your farmers,

 

John and Aimee Good

Quiet Creek Farm

Posted 8/1/2016 1:04pm by John and Aimee Good.

THE HARVEST

Sweet Corn

Watermelon &/or Muskmelons

Tomatoes

Cucumbers

Summer Squash and/or zucchini

Green peppers

Garlic

Sweet onions

Carrots

Swiss chard OR red beets OR eggplant/Asian eggplant

COMING SOON: sweet peppers, edamame, yellow watermelon, red &/or white potatoes

UPICK at the farm: Green beans, Basil & parsley, Cut flowers, Hot wax peppers, cherry tomatoes

FARM NEWS

We certainly got our wish for rain, and them some! The soils should be good and saturated after this weekend. We are glad that the rains were gentle and slow. The violent storms of the preceding weeks washed away the fall carrot plantings, two weeks in a row! Fingers crossed for the third planting. If this one doesn't take, we will be out of time! Carrots are very slow growers. The fall carrots seeded in July will be harvested in October. 

We hope you are enjoying the fruits of summer. Melon and sweet corn season is one of our favorite times of the year! More fruiting crops on the way - more tomatoes, sweet peppers, more corn, yellow watermelons, muskmelons - enjoy the sweetness!

COOPERATIVE SHARES: Fruit shares begin this week! Please be sure to check off your name before taking your fruit. One bag per share. Special orders will be bagged and labeled separately!

FINAL BALANCES:All final balances were due July 30th. Any overdue balances must be paid this week in order to continue picking up shares. Any questions, please contact Aimee.

 

Your farmers,

 

John and Aimee Good

Quiet Creek Farm

Posted 8/1/2016 12:50pm by John and Aimee Good.

RECIPES

Here are some great recipe ideas featuring the vegetables in your CSA share this week. Thanks to CSA members for the wonderful contributions!

You can search our RECIPE PAGE by vegetable to find more. (All posted recipes are archived there.) Enjoy!

 

Jeff's Red Gazpacho

 

3 lb. tomatoes

1/4 cup cold water

2 cloves garlic

4 tbl. olive oil

3 tbl red wine vinegar

3 tbl. sherry vinegar

2 tsp worchestershire sauce

1/2 tps hot sauce

1 1/2 tsp salt

1/2 tsp pepper

1. skin and seed tomatoes putting seed and juice through strainer

2. put tomatoes and all ingredients EXCEPT water in blender

3. add reserved tomato juice and cold water to make 1 cup into blender

4. pulse blender 10 times , more or less depending on the consistency desired.

5. chill for several hours

6. serve with diced vegetables for garnish, chopped tomatoes, onion, peppers, cucumber and croutons.

*Thanks to CSA member Jeff Kahn for this tasty treat!

Jeff's Yellow Gazpacho

 

3 lb yellow tomatoes

1/2 tsp pepper

2 cloves garlic

1/4 cup cold water

3 tbl good quality peanut oil

1 tbl sesame oil 3

tbl white wine vinegar

3 tbl rice vinegar either sweetened or regular

1 1/2 tsp white worchestershire sauce

1/2 tsp sriracha or other hot sauce

1 1/2 tsp salt

1. skin and seed tomatoes, putting seed and juice through a strainer

2. put tomatoes and all ingredients EXCEPT water in blender

3. add reserved tomato juice and enough cold water to make 1 cup in blender

4. pulse blender 10 times to desired consistence

5. chill for several hours

6. serve with diced vegetables for garnish, chopped tomato, onion, pepper, cucumber and croutons

7. this soup can be ladled side by side in a bowl with Red Gazpacho for a beautiful presentation

*Thanks to CSA member Jeff Kahn for this delicious contribution!


Your farmers,

 

John and Aimee Good

Quiet Creek Farm

Posted 7/26/2016 7:23am by John and Aimee Good.

Thanks to CSA member Jeff Kahn for sharing this recipe. I LOVE Dilly beans. Super easy and tasty. You can skip the hot pepper for a mild bean, if desired. Enjoy!

http://www.seriouseats.com/recipes/2012/06/spicy-dilly-beans-recipe.html

 

Your farmers,

 

John and Aimee Good

Quiet Creek Farm

Posted 7/25/2016 8:53am 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!

1) Summer Vegetable Stew

1 small zucchini, cubed

1 small summer squash, cubed

1 green pepper, coarsely chopped

1 clove garlic, minced

1-2 tomatoes, cored and chopped

1 handful green beans, stemmed and broken in half

1 eggplant, peeled and cubed (optional)

olive oil

sea salt and ground black pepper

 basil and/or parsley (optional)

mild cheese, cubed, such as mozzarella, Clermont, colby, etc.

Pour a few tbsp. olive oil into a large, deep skillet, on medium heat. (I like cast iron.) Add minced garlic, eggplant if using, zucchini, squash, pepper, and green beans. Saute over medium heat, stirring often, for about 5 minutes. Add tomatoes and cover. Reduce heat to med. low and cook for another 5-10 minutes, until veggies are tender. Add chopped herbs if desired. Add sea salt and pepper to taste. Place into bowls and add cubes of cheese; stir in to allow them to melt.

Serve with good crusty bread. Serves 4.

*Substitute whatever veggies you have on hand from your share. Add chopped swiss chard, sweet onion, red pepper, etc. and/or change amounts. Also delicious served over pasta, couscous, orzo, or another grain.

2) Green Bean Salad

Ingredients:

Kosher salt
1 pound green beans, ends trimmed
1 cup feta cheese crumbles
1 cup cherry tomatoes, sliced in half or diced tomatoes
2 tablespoons chopped green onion 
1/2 cup slivered almonds
3 tablespoons olive oil
2 tablespoons red wine vinegar
2 tablespoons chopped fresh basil
1 large clove garlic, minced
Freshly ground black pepper


Directions

Boil a large pot of salted water. Add the green beans and cook until tender crisp, 1 to 2 minutes. Use a spider to remove to a bowl of ice water. Drain well, pat dry and place the beans in a large bowl. Combine with the feta cheese, tomatoes and green onions.
Toast the almonds in a small skillet, 2 to 3 minutes. Remove to a plate.
Whisk together the olive oil, red wine vinegar, basil, garlic and some salt and pepper. Pour the dressing over the green beans and sprinkle with the toasted almonds. Let marinate in the refrigerator for 1 hour before serving.
Recipe courtesy of Jamie Deen

Source: http://www.foodnetwork.com/recipes/jamie-deen/green-bean-salad-recipe.html

3) Zucchini Lemon Bundt Cake

Ingredients

• 1 cup butter, room temp

• 2 cups sugar

•¼ cup plus 2 Tbs lemon juice

• 2 tsp lemon zest

• 3 eggs

• 3 cups flour

• 1 tsp salt

• 1 tsp baking soda

• 1 tsp baking powder

• 2 ½ cups grated summer squash or zucchini

• 1/4 cup melted butter

• 1 cup powdered sugar

• 1 tablespoon of lemon juice

Instructions

1. Preheat oven to 350 degrees. Generously spray bundt pan with non-stick cooking spray and flour*.

2. Grate summer squash.

3. In the bowl of your mixer, beat butter and sugar until light and fluffy.

4. Beat in lemon juice and zest.

5. Add eggs, one at a time, scrapping the bowl after each addition.

6. In a separate bowl, combine flour, salt, baking soda and powder.

7. Gradually add flour mixture to butter mixture. Mixing until just combined.

8. Stir in grated summer squash.

9. Batter will be thick.

10. Pour batter into bundt pan, and tap on the counter to remove air bubbles.

11. Bake bundt pan for 50-60 minutes or until a knife is inserted and come out clean.

12. Allow cake to cool for 20 minutes or more, then turn pan over and gently tap to remove cake.*

13. Cool completely.

Once cooled, make glaze.

14. Melt butter in a small pan then add powdered sugar and lemon juice. Whisk until smooth. 15. Pour glaze over bundt.

16. Slice and serve

*Removing a bundt cake from the pan can be challenging for those not experienced (like me). Please google “removing a bundt cake from the pan” for tips for success.

4) Pesto

Basil is abundant in the garden now. Great time to make pesto and freeze extra for the winter. Freeze it in ice cube trays, or in dollops placed on a cookie sheet. Once frozen, transfer to a ziploc freezer bag or container and squeeze out excess air before sealing. Amazing to have that fresh basil taste in the winter!

To make pesto, whirl all of the ingredients, except the oil, in a food processor or blender until everything is well chopped. Then add the oil in a thin stream to form a smooth paste. (If you are using a blender, it may be necessary to pre-chop the herbs and nuts by hand.) Yields 2 cups.

Pesto Genovese

3 c. loosely packed fresh basil leaves

1/3 c. pine nuts, walnuts, or almonds

½ c. grated Parmesan cheese

3 garlic cloves, coarsely chopped

½ c. olive oil

salt and ground black pepper to taste


 

Your farmers,

 

John and Aimee Good

Quiet Creek Farm

Posted 7/25/2016 7:03am by John and Aimee Good.

THE HARVEST

Sweet Corn - new!

Melons - new! (Red watermelons & possibly muskmelons - similar to cantaloupe with a stronger, sweeter fragrance, hence the name)

Fresh garlic

Tomatoes

Cucumbers

Summer Squash and/or zucchini

Green peppers

Eggplant (eggplants, a fruiting crop, begin as these pretty purple flowers you see on the right!)

CHOICE: Purple carrots, red potatoes, mini cabbage, swiss chard, red beets

COMING SOON:sweet onions, field tomatoes, edamame

UPICK: Green beans, Basil & parsley, Cut flowers, Hot wax peppers, first cherry tomatoes! 

FARM NEWS

Looks like we are in for a very hot week. We are hoping for some rain, as the hot windy days are drying out the fields. We are continuing and increasing our irrigation schedule, but a gift of rain from Mother Nature is always the best remedy.

I just read that chipmunks stay underground during the hottest days of summer, living on stored nuts and seeds. I imagine many of us wish we could do the same, and I suppose we act similarly, by staying in our air-conditioned homes and workplaces. Please keep our farm crew in mind this week as they deal with these extreme temperatures to bring in the harvest and keep all the plants on the farm going strong. 

The benefit of a dry summer is sweeter fruits. The melon and tomato plants like plenty of water while they are growing, but once fruit is set, a decrease in water is best for high sugar content. Too much water at this time washes out the flavor. So, the melons and tomatoes should be extra sweet this year.

 

Your farmers,

 

John and Aimee Good

Quiet Creek Farm

Posted 7/18/2016 1:47pm 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!

 

1) Easy Refrigerator Pickles

Ingredients

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

Preparation

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.

from www.myrecipes.com

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.

THE HARVEST

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

Tomatoes

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!

COOPERATIVE SHARES:

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!

FARM NEWS

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

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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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