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


Sweet Corn

Watermelon &/or Muskmelons



Summer Squash and/or zucchini

Green peppers


Sweet onions


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


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.


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!


Your farmers,


John and Aimee Good

Quiet Creek Farm

Posted 7/25/2016 8:53am 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) 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


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


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


3) Zucchini Lemon Bundt Cake


• 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


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.


Sweet Corn - new!

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

Fresh garlic



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! 


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.


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

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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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