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Posted 1/25/2018 10:43am by John and Aimee Good.

When I get my weekly CSA (yes, even as a farmer, I pick up my own weekly CSA share!) I feel just like I am opening a present! A beautiful bounty of colorful, delicious produce is inside. Ideas for the weekly menu begin to swirl around in my mind. This share from the summer (pictured below) is full of the favorites:sweet corn, zucchini, carrots, tomatoes, watermelon, salad mix, and more.

Hmm . . . , grilled sweet corn, tomato cucumber salad, zucchini fritters, and watermelon for dessert anyone?

As we move through the seasons, the harvest changes as well. The great thing about CSA is that you don't get bored! Every vegetable is not available all the time. In the spring, we are so excited for the CSA season to start, and can almost taste the fresh crisp lettuce! Then June arrives, and we begin to feast on strawberries, fresh spinach and lettuce, spring onions, and bright green broccoli.

Just as we are about to burst with greens, the early summer crops begin to come in - juicy cucumbers, tender zucchini, crisp carrots, sweet red beets.

Still, we eagerly anticipate the first ripe tomatoes! Finally, usually around the 4th of July, our patience is rewarded with the deliciousness of truly sun-ripened tomatoes. And then it just comes rolling in;  sweet corn, peppers, summer squash, sweet onions, fresh garlic, melons, and more and more tomatoes!

And again, we eat our fill of the summer bounty, and as we are reaching the saturation point, the fall crops come in - salad greens, broccoli and cabbage, carrots and beets, pumpkins and winter squash, and more.

Eating with the seasons is a wonderful adventure in taste. It is also great for your body. Mother Nature is one smart lady! Springtime greens are the perfect thing to clean out our systems after the long winter season of colds and flu. Summer's juicy fruits (think cucumbers, melons, tomatoes, etc.) are great for re-hydration - who needs Gatorade - just eat a melon! The hearty roots and greens of autumn fill our bellies and nourish us deeply, with warming soups, stews, and sweet roasted roots, perfect on cold windy days.

 

So, are you getting excited looking at those beautiful vegetables? I know I am!   Want to SIGN UP NOW?

But wait . . . , I have one more thing to share with you- our Harvest Calendar!

To download a pdf, click here: Printable Harvest Calendar

To view it online, click here: Online Harvest Calendar

 

P.S.. Watch your inbox for another email coming soon. I will explain the differences between the 2 share sizes AND give you all the details: prices, payment plans, pickup sites, add-ons, and more!

 

Your farmers,

John and Aimee Good

The Good Farm

www.goodfarmcsa.com

8112 Church Road

Germansville PA 18053

484-262-0675

Like us on Facebook!

Posted 1/23/2018 8:15am by John and Aimee Good.

Hello! Welcome to The Good Farm! We are so glad that you have signed up to be on our wait list/mailing list. We look forward to meeting you in person, but for now, we would like to "e-greet" you!

We are John and Aimee Good. We have been growing organic produce and offering CSA shares for 16 years. Our journey began in Chester County, but we spent the last 11 years at The Rodale Institute (as Quiet Creek Farm), and 2017 marked our first season on our home farm in Germansville (The Good Farm).

This past year, our first season on the farm, was a great success, with some of the best crops we have ever raised, including super sweet melons, luscious sweet corn, and a bumper crop of tomatoes!

We are super excited to share the benefits of CSA membership with you! Because you signed up for our wait list/mailing list, you get first dibs on CSA signups for the 2018 season, before we advertise to the general public.

So, why do I believe CSA is the best possible way to get delicious farm-fresh produce?

Before I began farming, I did not like melons. I ate broccoli because it was good for me, and I thought all carrots just grew straight!

After my first season working on a CSA farm in Massachusetts (back in 2000), I made some discoveries:

Vegetables are actually delicious when they are picked fresh from a farm with healthy soils! Broccoli is really kind of sweet, carrots can grow all kinds of twisted ways and they are crazy sweet, and I LOVE melons! (I am have to say that a real melon is so far from the bland orange cubes you find in "fruit salad" that it is almost criminal to call that stuff melon.)

So, from the first taste you might say, I fell in love with farming. John fell for organic farming during college, with a strong desire to steward the environment in a meaningful, practical way. So we began our farming journey together in 2002.

And now we are excited to welcome you to the journey. To share with you the delights of truly delicious food, that makes you want to eat more vegetables, that makes your body feel good. Eating from a local organic farm gives you peace of mind,  knowing you are helping to nurture the soil, not harming the wildlife and waters with chemical input runoff, and reducing the distance traveled from the farmer to the eater. When you know your farmer, you can trust your food.

So thank you for wanting to get to know us. I enjoyed introducing ourselves to you today and hope to meet you in person soon.

If you want to read more about the farm, check out our website at www.goodfarmcsa.com.

If you are ready to Sign Up Now for the 2018 season, just click on the link.

Thank you!

-Aimee Good

P.S. We will contact you again in a few days, to fill you in on the nitty gritty details of CSA membership.

Thanks again!

 

Your farmers,

John and Aimee Good

The Good Farm

www.goodfarmcsa.com

8112 Church Road

Germansville PA 18053

484-262-0675

Like us on Facebook!

Posted 1/22/2018 2:37pm by John and Aimee Good.

Extra, extra, read all about  . . . the extra shares!

Back again this year:

  • Fruit shares - 16 weeks of delicious local yellow & white peaches, bosc and bartlett pears, and so many kinds of delicious apples, from Honeycrisp to Keepsake, Jonagolds, Crimson crisp and more. Produced using low-spray methods at County Line Orchards in Kempton, Lehigh County. Avg 5-6 lbs/wk.    16 weeks, $250
  • Eggs - 1 dozen weekly, certified organic eggs from pasture-raised hens at Spring Creek Farms, a certified organic dairy in Berks County. Those delicious yellow yolks show the difference in real farm-fresh healthy eggs!    23 weeks, $150
  • Bread - Artisan, whole-grain sourdough loaves, simply hand-made from organic flours by The Daily Loaf in Hamburg PA. Pre-sliced so they are easy to eat and/or freeze. Great varieties like seeded wheat, multi-grain, spelt wheat, onion rye, and more.     21 weeks, $140

 

New for this year

  • Artisan Cheese - artisan style cheeses, 2 wedges every other week, from Valley Milkhouse and Birchrun Hills Farm, small batch family run creameries in Berks and Chester County, respectively. Distinctively delicious cheese: from fresh styles like creamy fromage blanc and feta; soft-ripened, luscious brie; to aged cheese varieties such as rustic tommes, blues, and nutty alpine styles.      Biweekly share (11 weeks) $185
  • Coffee - fresh-roasted coffee share is coming soon! We are working on creating this new option based on feedback from member surveys. More info to come shortly!

 

To read more about these Extra Shares, check out the Membership Details and scroll down to the bottom.

ALREADY A 2018 CSA MEMBER: Thank you! You can add any extra shares by clicking here:  Update your membership!

Haven't gotten around to renewing your share yet? Why not sign up now and get your pick of the Extra Shares at the same time?

Don't delay, egg shares will sell out quickly!  JOIN TODAY!

 

If you have any difficulties updating (adding extra shares) or renewing your CSA share, please contact Aimee by replying to this email. I will be happy to help you!



Your farmers,

John and Aimee Good

The Good Farm

www.goodfarmcsa.com

8112 Church Road

Germansville PA 18053

484-262-0675

Like us on Facebook!

Posted 1/9/2018 3:05pm by John and Aimee Good.

Happy Winter! Well we certainly have had a lot of cold days thus far.  We are hopeful that this intense cold spell will help to reduce the pest pressure in the coming season.
It is a good time of year for creative thinking and planning indoors, which has kept us busy!
(John took this neat picture of the farm on a recent snow day - the light is so blue!
 
NEWS FROM THE FARM!
 
  • We received a federal grant to install a new high tunnel. We are working on the plans for this project and hope to erect the structure in the spring. We will likely put the grafted tomatoes in this newer, bigger tunnel and try fancy greenhouse cucumbers in the old tunnel.
 
  • We are in the process of applying for a matching-funds grant to install solar panels on the barn to provide part of the power to run the walk-in coolers in the barn. We may be hosting a solar installers certification class in the springtime. More information to come!
 
ANNUAL MEMBER SURVEY RESULTS
Thank you for the wonderful response! About half of all CSA members completed the year-end survey. Here is a brief recap of the results which may interest you:

Vegetable Top 10 Favorites

1) Salad Mix

2) Sweet Corn

3) Spinach

4) Broccoli

5) Red tomatoes

6) Sweet potato

7) Garlic

8) Gold potatoes

9) Zucchini

10) Cucumbers

*There were far fewer votes for least favorites, than favorites, so I am happy to say that you all love your vegetables!

 

Vegetable 5 Least Favorite

1) Turnips

2) Celeriac

3) Eggplant

4) Radishes

5) Bok Choy

SHARE OPTIONS:
67% prefer the current style of general farm share.
EXTRAS:
20% are interested in the opportunity to add-on extra veggies as needed, and 20% are also interested in a "Coffee Share".
RENEWAL FACTORS:
Quality & Freshness of Vegetables, and Local were the most important factors in the decision to renew membership, followed by "Abundance & Variety", "Knowing Your Farmer", "Certified Organic", "Price", and "Healthy Diet".

 

2018 SEASON PLANS:

We will be continuing to offer the "farm share" with the abundance and variety that you expect. We do hope to add some new varieties to the mix, and also to try to increase the offerings on the weekly choice table as well.

There are always some vegetables that show up on both the favorite and least favorite list, such as arugula, beets, turnips, kale, etc. We realize that the best way to please everyone is to include these items as choices as often as is possible. Of course, due to the nature of vegetable production, we do at times have to harvest the crop for all members. We hope that you will use these times to try to expand your horizons and prepare that vegetable that is not your favorite in a new way which may be more palatable to you and your family. 

We really appreciate your responses and comments. They are helping us as we create the crop plan for 2018. After all, we are growing for you!!!

 

2018 Season Sign-up!

If you have not yet signed up for the 2018 season, now is the time to do so!

Just head over to our Sign Up Now! page and enter your email address to login as a returning member. All your member information from 2017 will be stored for you and you can update as needed and complete your checkout.

If you cannot recall whether you renewed or made your down payment yet, you can check your membership status for 2018 here.    Membership Status Update.

We are still in the process of confirming certain "Extra Shares" so only Fruit Shares are available for sign-up or adding-on at this point in time. However those can always be added prior to the start of the season, by Updating your Membership. All members will receive notification as "Extra Shares" become available.

We have updated our website to reduce clutter and simplify, and to make it easier for members to find what they need. Feel free to check out the new pictures and content on the site at goodfarmcsa.com.  We appreciate any feedback!

 

Thanks again for your continued support!

Renewing your membership in the winter helps us to procure the seeds and supplies necessary to begin the farming season. We will be seeding the first onions in the greenhouse next month!

 

Your farmers,

John and Aimee Good

The Good Farm

www.goodfarmcsa.com

8112 Church Road

Germansville PA 18053

484-262-0675

Like us on Facebook!

Posted 11/22/2017 9:25am by John and Aimee Good.


HAPPY THANKSGIVING TO ALL! 

We wish for a time of joy and peace for all, a time to be grateful, a time to enjoy family and friends, a time to celebrate the harvest of the season with a delicious feast!

CSA Renewal: Here is the link to renew your membership for the 2018 season, if you have not done so already. As a returning member, you can log in with your email address, and it takes only a few minutes to ensure you can enjoy the harvest with us next season as well!

 

Pumpkin Recipes: I apologize if you have heard this from me many times... Pumpkin recipes can be made with puree of winter squash. In fact, canned pumpkin is often made from butternut squash, as it is sweeter and less stringy than pumpkin.

Here are the directions to create your own pumpkin puree from winter squash, as well as the recipe for Pumpkin Chocolate Chip Bread and Pumpkin Pie, 2 favorites in our house.

*For pumpkin puree: Cut any winter squash in half. Place cut side down in a baking pan with about 1/2 - 1 inch of water in bottom. Bake at 350 until pierced tender with a fork, about 35-45 minutes. Let cool slightly and then scrape out flesh with a spoon and puree in food processor. You can use this as is, or drain in cheesecloth or a sieve placed over a bowl in the fridge overnight for a thicker consistency. (I generally drain for pies and gnocchi, not for breads.) Measure any unused portion into 1 or 2 cup measures and freeze for soup, pie, bread, etc.

Pumpkin Chocolate Chip Bread

*Adapted from The Joy of Cooking.

You can make this bread with any cooked mashed squash, yams, or sweet potatoes.

Preheat oven to 350. Grease a 9 by 5 inch loaf pan.

Whisk together thoroughly:

1 1/2 c. unbleached all-purpose flour

1 1/2 tsp. ground cinnamon

1 tsp. baking soda

1 tsp. salt

1 tsp. ground ginger

1/2 tsp. ground nutmeg

1/4 tsp. ground cloves

1/4 tsp. baking powder

Combine in another bowl:

1/3 cup milk (or water)

1/2 tsp. vanilla

In a large bowl, beat until creamy, about 30 seconds:

6 tbsp. unsalted butter, softened

Gradually add and beat on high until lightened in color and texture, 3-4 minutes:

3/4 - 1 cup sugar, rapadura, or coconut sugar, etc.

Beat in 1 at at time:

2 large eggs

Add and beat on low speed until just blended:

1 cup pumpkin puree*

Add flour mixture to wet mixture, gently mixing with a spoon or spatula until just combined. Fold in:

1 cup chocolate chips (can substitute 1/2 c. raisins and 1/2 c. walnuts here)

Spread batter into greased pan. Bake about 1 hour, until toothpick inserted into center comes out clean. Let cool in pan for 5-10 minutes before un-molding to cool completely.

 

The BEST Pumpkin Pie, from Fresh REAL Pumpkin

Recipe adapted from Nourishing Traditions by Sally Fallon

3 c. pumpkin or winter squash puree*

3 eggs

¾ - 1 c. sucanat, rapadura or other raw cane sugar

1 tbsp. fresh grated ginger or 1 tsp. dried ginger

1 tsp. cinnamon

¼ tsp. sea salt

¼ tsp. nutmeg

¼ tsp. powdered cloves

grated rind of 1 lemon (optional)

1 c. cream

1 pie crust**

Line a 9 inch pie pan with crust dough and pinch edge to make border. In food processor, puree eggs, cream, and pumpkin. Add remaining ingredients and puree again. Pour into pie shell and bake at 350 for 35-45 minutes. Serve with whipped cream.

**If you have a favorite pie crust recipe, great! If not, here is mine, handed down from my grandmother to my mother to me. This makes 3 bottom 9” shells. If you only want to make one pie, simply wrap the rest in wax paper and store in ziploc bag in fridge up to 1 week or in freezer.

3 c. flour (I use 1 c. whole wheat pastry or sprouted flour and 2 c. unbleached white flour)

1/2 c. cold lard (Can replace with non-hydrogenated organic shortening (also called palm oil) or all butter. I prefer lard to make a very flaky crust!

1/2 c. cold butter

1 egg

½ c. cold water with 1 tbsp. vinegar in it

 dash salt

Combine flour, salt and fats until crumbly. (You can use a pastry cutter, mash it all up with your fingers, or my favorite method - put all in the food processor and pulse a few times.) Add the egg. Then add just enough of the water/vinegar mixture and mix (or pulse a few times more) until you have a good dough consistency. (If using a food processor, you only want to pulse it, not run it, until it begins to stick together.)

If you do not add enough water, the dough will fall apart and not roll out well. If you add too much, it will be sticky. Also, this works best when the fats are cool or cold. If it gets too warm, it will be hard to roll out the dough. If this happens, just cool the dough ball in the fridge or freezer for a while and then try to roll out the dough.

Your farmers,

John and Aimee Good

The Good Farm

www.goodfarmcsa.com

8112 Church Road

Germansville PA 18053

484-262-0675

Like us on Facebook!

Posted 10/30/2017 3:53pm by John and Aimee Good.


2018 Renewals 

REVIEW OF 2017 SEASON

Autumn is the time that we begin to put the farm to bed and plan for the upcoming season, including removing mulch and trellises, planting cover crops and garlic, mulching berries, and planning the crop rotation. It is also a time when we are thinking about how to improve the CSA season for the coming year. 

We are very excited about the bounty of the 2017 season! With the move to the new farm, we are extremely happy with the farm’s vegetable production this year. The yields on many crops were excellent, and the quality of the vegetables was better than we could have hoped, including flavor and size. Several members actually commented that the vegetables tasted better than ever this year! The amounts that each member received this year were higher than average, because the crops produced so well.  

We track the weekly shares for our records. This year, we compiled a CSA/Market comparison, with retail prices averaged from Wegmans and a local producer-only Farmers Market for certified organic produce. At this point in the season, the Small shares have received about $750 worth of produce, an average of $36/week, while the regular shares have received about $1100 worth of produce, an average of $55/week. These amounts were calculated just from the produce in the barn or in the boxes. The Upick garden produce is not figured into these numbers. All members have already received well over the investment put into the shares, at $27/week for the small share, and $36/week for the regular.  

We were amazed to put into numbers the real bounty that the farm has produced this year for 200 CSA members. We hope you have enjoyed it, and are excited for next year!  

GOALS/PLANS FOR 2018

We plan to adjust the production schedule so as to provide even more diverse shares, and to try to avoid a burdensome surplus of certain crops, such as eggplant, zucchini, and tomatoes, that occurs occasionally throughout the season. We will be soliciting member input in the coming weeks.  

It is our goal to extend the CSA season next year, continuing CSA pickup to the week before Thanksgiving, as this is the traditional time to celebrate the harvest! For years we have heard from members that they are always sad to see the season end. We will do our best to extend our production into the fall and hopefully the winter as well, as we increase our season extension capabilities.  

We received a grant from the USDA to put up another high tunnel for next season. We LOVE the tomato production we get from the high tunnel (tomatoes from July - October!) and would like to do more tomatoes, as well as long, trellised European cucumbers and more season extension, including lettuce and leafy greens.  

We hope to incorporate a 1 week CSA break, likely in mid-October, so as not to affect production, to give the farm family a much-needed rest and chance for some time away. No shares will be distributed that week. As we get older and continue farming full-time, we realize our bodies need some time for rest and recuperation to go the long haul. Because even when CSA share season ends, the field work continues for another month, and then begins again in the greenhouse in mid-February.  

CSA SHARE RENEWAL FOR 2018

As this season draws to a close, now is a great time to renew your membership for next year. Rather than wait until the middle of winter, why not secure your spot now, while the CSA season is still on your mind. Renewing your membership now also really helps us in several ways. Your membership support helps us to plan for the 2018 growing season, and it helps to cover the many expenses we incur throughout the winter; including purchasing seeds, potting soil, and supplies; heating the greenhouse, maintaining and repairing the farm equipment, as well as the standard business expenses of accounting, taxes, insurance, etc.  

We have not raised our prices for several years. This year we will be raising the total CSA price for the season, but the weekly share price will not change as we are extending the season. The Small share for 2018 is $625 ($27/week) and the regular share is $$840 ($36/week). As always, members are welcome to split shares with another family, friend or neighbor.   We hope you have enjoyed this season and are ready and excited to sign on for another!  

You can now sign up online as a returning member. A 20% deposit is all that is required to hold your spot for next year. You can also use the paper forms in the barn at CSA pickup this week. We will be taking 2017 member renewals for vegetable shares only at this time. Extra shares can be added in the new year. All current members have the first opportunity to renew. Your spot will be held until the end of 2017. After that time, we open membership to the public. Reserve your share today, and ensure another great season of produce with The Good Farm CSA!


Your farmers,

John and Aimee Good

The Good Farm

www.goodfarmcsa.com

8112 Church Road

Germansville PA 18053

484-262-0675

Like us on Facebook!

Posted 10/30/2017 11:42am by John and Aimee Good.

Final CSA Pickup . . .

This is the final week of CSA pickups for the 2017 season, Tuesday October 31st through Saturday November 4th. We hope you enjoyed this bountiful season! We will have member surveys and renewal information for the 2018 season coming out shortly!  

The farm is "greening" up again, just in time for winter. On the right of the farm road, we have a nice patch of strawberries for next spring. The tall grasses behind the berries are healthy green cover crops, including oats, wheat, and clover.  These cover crops will protect the soil from erosion all winter long, and then be plowed under as "green manure" in the spring, to feed the wakening soil microbes and provide fertility for next year's vegetable crops.

THE HARVEST: Your Share may include the following items(subject to change):

Kale

Yellow onions

Garlic

Sweet bell & Italian peppers

Butternut Squash-  Store at room temperature down to 50 degrees. Will keep for months. Great for soups, pies, breads, roasted, stuffed, etc. Check last week's recipes for pumpkin pie recipe, made with butternut squash.

Carrots - lots! The carrots did amazingly well this fall. So we had bulk amounts for you last week, and even more this week. These are storage carrots, and will keep for a long time, properly stored. Store in a plastic bag in the crisper drawer of your fridge, or packed in damp sand in a bucket or other container in a cold place, like a garage or basement, where it will not freeze.

Potatoes - Store in a cool dry place. Not necessary to refrigerate, and flavors are best if kept around 50 degrees.

Sweet Potatoes - Store in a cool dry place. Not necessary to refrigerate, and flavors are best if kept around 50-60 degrees.

Celeriac- also called Celery root. Funny looks, but great taste! Peel and dice for soups. Layer with potatoes and turnips for a gratin dish. Mash with potatoes. Celeriac is an excellent storage root and will keep for a long time. Store in a plastic bag in the crisper drawer or in sand as carrots, above.

Parsnips - a sweet white carrot shaped root. Like a cross between a carrot and a potato. My favorite - maple-glazed parsnips - check recipe in next email.

Leeks - a creamy mild onion. Slice thinly entire white portion. Greens can be used for broth or discarded. Excellent for soups, pasta dishes, quiche, roasted, etc. Potato-leek soup is the classic favorite.

Cabbage - red, green, savoy or Napa - an excellent keeper. Store in a loose or perforated bag in the fridge, up to several months. Great for winter slaws, soups, roasted, cabbage rolls, taco toppings, and more. Also, check out recipe for homemade sauerkraut in a jar - easy, delicious, and so good for you!

Upick at the farm: mostly done! Still some herbs and flowers hanging on.

*COOPERATIVE SHARES: Fruit, bread, cheese, egg shares this week! Please check off your name on the sign-in sheet and retrieve your shares from the cooler. Please ask if you need help!

 

WILD FOR SALMON will be at the farm on Tuesday October 31st from 1-6:30 pm, and they will be taking "day-of" sales as well as pre-orders. 

 

*NEED TO CHECK CSA PICK-UP or U-pick TIMES AND/OR LOCATIONS? Click on the link below.

http://www.goodfarmcsa.com/pickup-hours

 

Any questions? Please reply to this email. We will respond within 1-2 days, during the busy farming season!

Your farmers,

John and Aimee Good

The Good Farm

www.goodfarmcsa.com

8112 Church Road

Germansville PA 18053

484-262-0675

Like us on Facebook!

Posted 10/24/2017 8:46am by John and Aimee Good.

 

All of our recipes can be found on our website's recipe page, http://www.goodfarmcsa.com/recipe. Most recently posted recipes are at the top, but you can search our site for any recipe ever posted! Just type in the vegetable or recipe title into the search box on the right.

Did you know you can make pumpkin pie with winter squash? Actually, most canned pumpkin is made from butternut squash or related squashes. This is because is squash is actually sweeter and less stringy than pumpkin. Here is my recipe to make pumpkin pie. I usually use butternut squash, but any winter squash will work. I also like to use winter squash puree to make chocolate chip pumpkin bread, pumpkin ravioli, gnocchi, pumpkin stuffed shells with ricotta, Squash dinner rolls. So many possibilities - enjoy!

Winter squash Puree

*I like to use butternut squash or neck pumpkins to make pumpkin pie, but any sweet squash or pie pumpkin will work. There are two ways to obtain the flesh from squash or pumpkins to make pie. The tastier, slower method follows: you can simply cut squash in half, place in dish with ¼ inch of water, and bake at 350 for about 30-45 minutes, or until tender when pierced with a fork, and then scoop out flesh. The quick method is to peel squash, cut in cubes, and boil or steam. Either way, once you have cooked the squash, it is best to puree it for a smooth, velvety texture.

I like to prepare the squash ahead of time. You can drain the puree in a sieve placed over a bowl in the fridge overnight, to reduce the moisture content, for quicker baking and a more concentrated flavor. If there is extra puree, I freeze it in 1 or 2 cup containers, so it is ready for baking pumpkin bread or pie.

The BEST Pumpkin Pie

3 c. puree of pumpkin or winter squash*

3 eggs

¾ - 1 c. sucanat, rapadura or other raw cane sugar

1 tbsp. fresh grated ginger or 1 tsp. dried ginger

 1 tsp. cinnamon

¼ tsp. sea salt

¼ tsp. nutmeg

¼ tsp. powdered cloves

grated rind of 1 lemon (optional)

1 c. heavy cream

1 pie crust**

Line a 9 inch pie pan with crust dough and pinch edge to make border. In food processor, puree eggs, cream, and pumpkin. Add remaining ingredients and puree again. Pour into pie shell and bake at 350 for 35-45 minutes. Serve with whipped cream.

**If you have a favorite pie crust recipe, great! If not, here is mine, handed down from my grandmother to my mother to me. This makes 3 bottom 9” shells. If you only want to make one pie, simply wrap the rest in wax paper and store in ziploc bag in fridge up to 1 week or in freezer.

3 c. flour (I use 1 c. whole wheat pastry flour and 2 c. unbleached white flour)

1/2 c. cold lard (Can replace with non-hydrogenated organic shortening, also called palm oil, or all butter. I prefer lard to make a very flaky crust!)

1/2 c. cold butter

1 egg

½ c. cold water with 1 tbsp. vinegar in it

 dash salt

In a food processor, combine flour, salt and fats. Pulse a few times until mixture resembles coarse crumbs. Add the egg. Pulse again. Then add just enough of the water/vinegar mixture until you have a good dough consistency. Pulse until the mixture begins to come together into a nice ball of dough.

If you do not add enough water, the dough will fall apart and not roll out well. If you add too much, it will be sticky. Also, this works best when the fats are cool or cold. If it gets too warm, it will be hard to roll out the dough. If this happens, just cool the dough ball in the fridge or freezer for a while and then try to roll out the dough.

Pumpkpin Chocolate Chip Bread, adapted from Taste of Home

Ingredients

  • 3 cups unbleached all-purpose flour (can use up to 1/3 whole wheat pastry or sprouted flour)
  • 2 teaspoons ground cinnamon
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 4 eggs
  • 1 1/2 -2 cups sucanat, rapadura, or organic sugar
  • 2 cups pumpkin or winter squash puree
  • 1-1/2 cups melted butter or coconut oil
  • 1-1/2 cups (6 ounces) semisweet chocolate chips

Directions

In a large bowl, combine the flour, cinnamon, salt and baking soda. In another bowl, beat the eggs, sugar, pumpkin and oil. Stir into dry ingredients just until moistened. Fold in chocolate chips.
Pour into two greased 8x4-in. loaf pans. Bake at 350° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Yield: 2 loaves (16 slices each).
 
 

Your farmers,

John and Aimee Good

The Good Farm

www.goodfarmcsa.com

8112 Church Road

Germansville PA 18053

484-262-0675

Like us on Facebook!

Posted 10/24/2017 8:15am by John and Aimee Good.

Penultimate CSA Pickup . . .

Hard to believe we are coming to the end of the season. The final week of CSA pickups will be next week, Tuesday October 31st through Saturday November 4th. More root vegetables, greens, and squashes for you this week. Final week will feature new roots: celeriac and parsnips, as well as red cabbage, potatoes, carrots, kale and more. 

Final planting of this season: garlic for next year's crop! Last week we planted six 250' beds of garlic. At 3 rows each, 6" apart, that is 9000 cloves of garlic.

Garlic is a neat crop. We save all of our own seed from year to year. At harvest time in mid-July, we sort out the largest and best heads to be saved to plant. The seed garlic is dried and stored until October. We then crack and separate all the bulbs into cloves. We plant the cloves, root side down, and each clove will grow into a new bulb.

We mulch the garlic with a thick layer of straw to protect from freezing & thawing cycles heaving the plants out of the soil in the winter. The garlic shoots will be the first crop to green up in the springtime. As soon as the soil warms, the shoots are ready to grow, having already started their root growth in the fall. Plants always grow roots first, then shoots!

THE HARVEST: Your Share may include the following items(subject to change):

Spinach

Salad mix

Butternut Squash

Yellow onions

Garlic

Carrots

Red beets

Sweet bell & Italian peppers

Potatoes

Sweet Potatoes

Coming Next: celeriac, parsnips, red cabbage, leeks

Upick at the farm: mostly done! Still some herbs and flowers hanging on.

*COOPERATIVE SHARES: Fruit, bread, mushrooms, egg shares this week! Please check off your name on the sign-in sheet and retrieve your shares from the cooler. Please ask if you need help!

 

STOCKING UP SALE: Deadline extended to today, Tuesday October 24th, for all items except Wholesome Dairy.

Click on the link for the Stocking Up Sale Order Form. Print and email by tonight (or return to barn today). Orders must be paid for and picked up the final week of CSA shares, Tuesday October 31st or Friday November 4th at the farm. Thanks!

 

*NEED TO SCHEDULE A PICKUP CHANGE OR VACATION HOLD? Click the link below to schedule online.

http://www.goodfarmcsa.com/members/scheduleactions

Remember: You can switch your pickup location as many times as you need. (For on-farm pickup, Tuesday and Friday are considered different pickups.) Every member gets 2 vacation holds per season. You can request a double box the week before or after your vacation, or just request to have your box donated to a local food bank. To schedule online, all changes must be input by Sunday evening beginning the week of your change. If you forget, or are too late, please just reply to this email or call me and I will make the change for you! Thanks!

 

*NEED TO CHECK CSA PICK-UP or U-pick TIMES AND/OR LOCATIONS? Click on the link below.

http://www.goodfarmcsa.com/pickup-hours

 

Any questions? Please reply to this email. We will respond within 1-2 days, during the busy farming season!

Your farmers,

John and Aimee Good

The Good Farm

www.goodfarmcsa.com

8112 Church Road

Germansville PA 18053

484-262-0675

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Posted 10/16/2017 1:39pm by John and Aimee Good.

 

All of our recipes can be found on our website's recipe page, http://www.goodfarmcsa.com/recipe. Most recently posted recipes are at the top, but you can search our site for any recipe ever posted! Just type in the vegetable or recipe title into the search box on the right.

Roasted Turnips

I love roasted turnips. Roasting brings out the sweetness of the roots, and makes them very juicy.

1 bunch Hakurei turnips, scrubbed and halved or quartered

olive oil

salt

Toss turnips with olive oil and salt. Spread in  a baking pan. Roast uncovered at 400 degrees for about 20 minutes, until pierce tender with a fork. Enjoy!

 

Cream of Turnip Soup

We enjoyed a soup similar to this at a lovely Farm-to-Table restaurant we supplied with produce from our first farm in Phoenixville, over 10 years ago now! I have tried to re-create it here. Enjoy!

2 T. butter

1 bunch Hakurei turnips, cut into chunks

1 onion, sliced

2 cloves garlic, minced

1 quart chicken or veg. broth

1/2 cup white wine, or more broth

1 medium potato, peeled and cut into chunks

1 cup half and half or light cream

1/2 tsp. salt

ground black pepper

1/4 tsp. ground nutmeg (optional)

1 T. olive oil

thinly sliced turnip greens or spinach, about 2-3 cups (optional)

In soup pot over medium heat, melt butter. Add onion and saute until translucent. Add garlic and saute for one minute more. Add wine and boil until reduced by half. Add turnips, broth, and potato. Bring to boil and then reduce to simmer. Cook for about 20-25 minutes, until veggies are tender. Remove from heat. Add cream and seasonings. Puree with immersion blender. Serve as is or continue below.

OPTIONAL: In a skillet, heat oil over medium heat. Add thinly sliced turnip greens or spinach and cook, stirring, until wilted. Top each bowl of soup with a dollop of turnip greens or spinach.

 

Mashed Taters & Turnips topped with Turnip Greens

1 bunch Hakurei 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

The Good Farm

www.goodfarmcsa.com

8112 Church Road

Germansville PA 18053

484-262-0675

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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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