News and blog

Welcome to the blog.
Posted 9/10/2018 4:15pm by John and Aimee Good.

All the recipes listed below, and many more, are on our website, on our Recipe Page. You can search by vegetable, using the search box on the right!

We hope you enjoy using these recipes and finding your own new recipes featuring the vegetables in your share. Please feel free to share any recipes that you love with us!

Check out this link for Moonblush Tomatoes, shared by a CSA member. Thank you Shana! This is delicious and easy, and the method can be used for any tomatoes. The red slicers in the share work perfectly.

https://www.nigella.com/recipes/moonblush-tomatoes

Pasta with creamy leeks, sweet pepper, arugula and tomatoes

I love making pasta creations with whatever veggies are in the share. This is an exceptionally good one, in my humble opinion, and so pretty!

INGREDIENTS:

1 box fusili pasta or shape of your choice

1 -2 leeks, washed well and thinly sliced whites

Optional: well-cleaned, thinly sliced tops

2 sweet peppers, de-seeded and thinly sliced

3-4 medium slicing tomatoes, or 1 pint grape or cherry tomatoes, or combo

handful arugula  or fresh basil(optional)

olive oil & butter

freshly grated parmesan or asiago cheese

salt and pepper

 METHOD:

Cook pasta according to directions. In large heavy-bottomed skillet, melt 2-3 tbsp. butter with 2 -3 tbsp. olive oil over medium heat. Add leeks and reduce heat to medium low. Saute gently for about 5 - 10 minutes, until very tender. Add sweet pepper and saute several minutes more, until tender. Add chopped slicing tomatoes or halved grape/cherry tomatoes. Add sea salt and ground black pepper, a good amount of each.

Toss hot pasta with olive oil. Place a mound of pasta on each plate. Top with vegetable mixture, some chopped fresh arugula and/or basil, and freshly grated parmesan cheese. Serve.

 

Mexican-inspired squash skillet

We love pairing the sweet squashes or sweet potatoes with the warming spices of cumin, and smoked paprika in this one-pot dish, and my kids love it for all the toppings!

INGREDIENTS:

2 delicata squash OR 2 medium or 1 large sweet potatoes, OR 1 small or 1/2 large butternut squash

1 onion, thinly sliced

2 cloves garlic, minced

2-3 sweet or green peppers, de-seeded and chopped

coconut oil, butter, olive oil or ghee

salt and pepper

ground cumin, smoked paprika, chili powder

hot pepper or cayenne (optional)

optional other ingredients: 1 can or 1 cup cooked black beans, 1 cup cooked rice, 1/2 cup sweet corn (fresh or frozen), chopped cooking greens such as spinach, kale, etc.

Toppings: grated cheese, salsa, sour cream, chopped lettuce or arugula, chopped cilantro

Warmed wraps

METHOD:

For delicata squash, cut in half, remove seeds, and chop into small chunks or half moons.

For sweet potatoes, wash and scrub skins and and cut into 1 inch chunks. (May peel if desired.)

For butternut, cut in half, remove seeds, peel, and cut into 1 inch chunks.

In large heavy skillet, saute onion in choice of fat over medium heat until tender, a few minutes. Add cumin, smoked paprika, chili powder to your liking (a good dash of each is nice). Add garlic and prepared squash. Reduce heat to medium low and saute until almost tender, about 5-10 minutes. (Can add some broth, water, or orange juice and cover with lid to soften squash easily, and without constant stirring.)

Add peppers and any optional ingredients, such as beans, corn, greens, etc. Cook another few minutes until everything is hot and tender. Add salt and pepper. Taste and adjust seasoning as necessary.

Serve with optional toppings in bowls or with warm tortillas.


Your farmers,

John and Aimee Good

The Good Farm

8112 Church Road

Germansville PA 18053

484-262-0675

www.goodfarmcsa.com

facebook.com/goodfarmcsa

instagram.com/goodfarmcsa  

Posted 9/10/2018 4:02pm by John and Aimee Good.

%%user-firstname%%,

Your pickup is %%pickup-time%%, %%pickup-location%%.

If you have scheduled any pickup changes, they are listed here - %%scheduled-actions%%.      Please let me know if these are not correct! Thanks!

 Picking Peppers in the Rain!

 

 What an extreme shift from last Monday, which felt like the hottest day of the summer, to today, trying to stay warm in the cold rain!

We picked lots of beautiful peppers in the rain today, although the peak was last Thursday, when we picked 300 lbs!

We are transitioning now between the seasons. The summer crops such as cucumbers, zucchini, and melons are done. The quick-growing fall crops are just starting to come in, such as salad mix, arugula, and radishes .

The slower-growing fall crops are established and growing, but will take some time and cool weather to mature; such as cabbage, broccoli, kale, bok choy, hakurei turnips, red beets and carrots. 

Lots of root crops are ready to be dug, including sweet potatoes and the Lehigh gold potatoes, but we need some dry weather in order to get them out of the ground!

We harvested acorn squash and pie pumpkins today, and butternut squash will be harvested later this week. After some curing time in the greenhouse, those will be ready to distribute.

The shares may be a bit lighter for a few weeks compared to the August shares, but the weekly share market values are actually equal to or greater than the weekly cost.  August shares' values were quite a bit higher than the cost, as we had such a bumper crop of melons and tomatoes!

Stay tuned, as we have lots more great vegetables in store for you this fall!

 

THE HARVEST

Salad Mix - Unfortunately we lost about half of this first fall planting in the extreme heat last week, when several of the varieties bolted (went to seed prematurely.) We are glad that we planted a double bed so there is still enough to pick!

Arugula - A spicy green that is excellent paired with fruit, nuts and cheese for salad. Also nice with roasted winter squash, for salad or topping.

Leeks - Creamy mild onion, excellent sliced thinly and sauteed in butter. Delish with pasta, in omelets or quiche, with sweet peppers, in arugula salad!

Delicata Squash -  This sweet little squash is great roasted in slices, or in halves, but you can also saute it in a heavy pan, because the skins are so tender. But because of these thins skins, it does not store long! So use this one right away.

Tomatoes - red slicers, beginning of the end for these beauties. Enjoy them while they last!

Sweet colored peppers - Sweet Italian or Corno di Toro types (long, thin skinned & very sweet) as well as red & yellow bells

Garlic - German Extra Hardy is the variety name. We love this variety for its flavor, hardiness, and also it's size - big cloves!

Sweet potatoes - We dug the first sweet potatoes last Friday for this week's share. We had to make a mad dash to get them into the greenhouse for curing, when a rain storm surprised us in the afternoon. Luckily it passed quickly, and we were able to finish digging the 2nd bed. Hoping it dries out quickly so we can get more out of the ground for you! 

 

 Choice table: eggplant, cucumbers, red onions

Coming Soon:  radishes, Lehigh gold potatoes, acorn & butternut squash, kale, red beets, fall carrots

 

UPICK at the Farm:

OPEN HOURS: Tuesdays and Fridays, 8 am - 7 pm. Wednesday and Saturday mornings, 9 am - noon.

Cherry tomatoes - 1 pint - 1 quart per share. Paste tomatoes: 1-2 quarts per share.

Hot peppers: 1 pint per share.

Green beans: 1-2 quarts per share

*Edamame  is in! 4-6 plants per share

Flowers - 1 nice bouquet. 

Herbs - parsley, cilantro, dill, savory, basil - pick as needed!

 

Harvest list is subject to change weekly. This is our best estimation of the week's shares. Thanks for understanding!

 

 *EXTRA SHARES: Fruit (mix of yellow peaches, Bartlett pears, & Gala apples), cheese, eggs, bread, and coffee shares this week.

*Fruit storage tips: Peaches need to ripen on the counter for a few days, until slight give, for maximum flavor and juiciness. Pears will take a while longer on the counter, almost a week, to ripen fully, with a nice soft texture and sweetness. Apples should be stored in the fridge, for best flavor and crispness. Apples can be eaten right away, but will keep for a few weeks also.

 

CSA Extras :  Last call for 2nds tomatoes. The harvests are slowing down. Newly available are 2nds sweet peppers for freezing, making pepper jelly, chutney, etc.  Please order here, and select your pickup day/location at checkout. Thanks!

Tote bags, jarred goods can also be ordered.  Certain items may be limited and/or not available. Thank you! 

 

Need to schedule a pickup change or vacation hold? Click here.

Need to check your balance? Click here.

 

More ways below, to find what you need to know:

CSA Pickup/ Upick Hours  - lists hours for all pickup sites, as well as Farm Upick times

CSA Pickup Changes - you can login to your member account with your email address to change contact info, check your balance, make a payment, schedule a vacation hold and double pickup, switch to a different pickup day or location for a week, etc. (To permanently change your pickup location, you need to contact Aimee.)

News & Blog - Missed an email? Want to review an old one? You can find all our email posts here in our blog archive.

Recipes - Every week we post new recipes highlighting the vegetables in your share. Most recent additions will be at the top of the page, but we have quite a lot of recipes on this page, and you can search by vegetable to find many more ideas!



Your farmers,

John and Aimee Good

The Good Farm

8112 Church Road

Germansville PA 18053

484-262-0675

www.goodfarmcsa.com

facebook.com/goodfarmcsa

instagram.com/goodfarmcsa

Posted 9/3/2018 2:54pm by John and Aimee Good.

All the recipes listed below, and many more, are on our website, on our Recipe Page. You can search by vegetable, using the search box on the right!

We hope you enjoy using these recipes and finding your own new recipes featuring the vegetables in your share.

Please feel free to share any recipes that you love with us!

Roasted Delicata Squash with Tomatoes

Ingredients

  • 2 medium delicata squash, seeds removed and sliced into 1/4-inch thick ‘moons’
  • 1 cup cherry or grape tomatoes, or small firm red tomatoes cored and quartered
  • 1 1/2 Tbsp. ghee, coconut oil, bacon fat, or olive oil
  • 1/3 cup red onion, thinly sliced
  • Fresh thyme leaves (may substitute 1/4 tsp. dried thyme)
  • Salt & Pepper
  • Optional additions: sweet pepper, cut into thick strips

Instructions

  1. Preheat oven to 400°F.
  2. Oil a large rimmed baking pan.
  3. Add squash slices, onions, and tomatoes (and any additional veg.)to baking sheet. Toss with oil or other fat.
  4. Arrange vegetables in an single layer. Sprinkle with salt and pepper. Lay a few thyme sprigs (or sprinkle with dried thyme) on top of the vegetables and bake in preheated oven for 22-25 minutes, stirring the vegetables halfway through baking time, until tender and lightly browned.
  5. Remove from the oven and serve.

Adapted from The Real Food Dietitians

https://therealfoodrds.com/roasted-delicata-squash-tomatoes/:

Grilled Leeks with Leek-Tomato Salad and Citrus Dressing

Ingredients
 
2 large leeks
extra-virgin olive oil
salt
1/2 tsp. lime zest
1/2 tsp. orange zest
2 tbsp. lime juice
2 tbsp. orange juice
1 tbsp. soy sauce
1 pinch crushed red pepper (optional)
1/2 c. corn kernels
1 c. mixed heirloom cherry tomatoes, or cored and quartered fresh tomatoes
Directions
 
  1. Light a grill. Separate the dark green leek tops from the white and tender green parts. Halve the leek bottoms and run under cold water to remove any grit. Slice the dark green leek tops crosswise 1/2 inch thick, discarding the top inch, and wash well.
  2. Pat the halved leeks dry. Brush with oil and season with salt. Grill over moderate heat, covered with a bowl, until tender, 18 minutes.
  3. Meanwhile, in a small bowl, whisk the citrus zests with the citrus juices, soy sauce and 2 tablespoons of oil.
  4. In a skillet, heat 2 more tablespoons of oil with the crushed red pepper. Add the leek tops and cook over high heat, stirring, until softened, 6 minutes. Add the corn and cook for 2 minutes, stirring. Add half of the dressing and cook until evaporated. Scrape into a bowl and let cool slightly. Stir in the tomatoes.
  5. Arrange the grilled leeks on plates and drizzle with the remaining dressing. Spoon the leek-tomato salad on top and serve warm.

 

Chickpeas with Leeks and Lemon

Ingredients
 
1/4 c. extra-virgin olive oil
1 clove garlic
1 branch of fresh rosemary
2 large or 3 small leeks, well washed and thinly sliced stalks
kosher salt
2 c. cooked chickpeas (garbanzo beans)
1/2 lemon
 
Directions
 
  1. In a large skillet, heat the olive oil, garlic, and rosemary over medium heat. Once the garlic turns fragrant and the rosemary begins to sizzle, remove the rosemary, setting it aside for later.
  2. Add the leeks to the pan, along with a good pinch of salt. Cook, stirring often, until the leeks are soft and sweet but still brightly green, around 5-8 minutes. Tip in the chickpeas, and continue to cook, turning the beans in the oil, for 5 minutes more, at which point the chickpeas should have darkened slightly in color.
  3. Using a microplane or zester, add a few scrapes of lemon zest to the pan, along with a squeeze of lemon juice. Stir gently to combine. Check for seasoning, adding more juice, zest or salt as needed. Return the reserved rosemary sprigs to the pan, and enjoy warm or at room temperature.

 adapted from https://www.delish.com/cooking/recipe-ideas/recipes/a20528/chickpeas-leeks-lemon-recipe-opr0213/

Your farmers,

John and Aimee Good

The Good Farm

8112 Church Road

Germansville PA 18053

484-262-0675

www.goodfarmcsa.com

facebook.com/goodfarmcsa

instagram.com/goodfarmcsa  

Posted 9/3/2018 2:27pm by John and Aimee Good.

%%user-firstname%%,

Your pickup is %%pickup-time%%, %%pickup-location%%.

If you have scheduled any pickup changes, they are listed here - %%scheduled-actions%%.      Please let me know if these are not correct! Thanks!

 Life on the Farm: So many creatures sharing this land . . .

Many days, working in the fields, we get to see some wild animals and insects making their living off the land.

I thought you may enjoy getting a glimpse . . . 

Pictured on the left is a tiny nest we stumbled upon in the tomato patch in the far field 2 weeks ago. The little cup nest would easily fit into your hand, and the eggs are so tiny!

Last week the eggs hatched, and today we saw that the babies are starting to get their feathers! Farmer John, our resident avian expert, identified this as the nest of an indigo bunting, a beautiful bright indigo-colored songbird. It is so well hidden, we almost missed it entirely, and it was difficult to find again to take the picture! The nest is well hidden, camouflaged among the trellised tomato plants.

Other tomato residents include this praying mantis, who is hunting bugs in the high tunnel tomato patch. The praying mantis will actually turn his head to follow you with his big eyes, such a neat insect!

 

Seasons Shifting in the Harvest

Although we are feeling the heat of summer today, the seasons are beginning to shift, and the veggies are as well. Summer crops such as zucchini and cucumbers are dwindling.

There are still plenty of tomatoes, and lots of sweet peppers coming in. September is usually the peak harvest for sweet peppers. Eggplants are going strong too.

New this week - salad mix &/or arugula, leeks, and delicata squash - the first winter squash! We love leeks and delicata!

Leeks are a mild onion, excellent when sauteed in butter over low heat until very tender. Great with pasta, in soup, in quiche, with potatoes. Potato leek soup is the classic favorite.

Delicata is the earliest winter squash to ripen. It is extremely versatile, because it has a thin tender skin which can be eaten. It has a sweet and mildly nutty flavor.

My favorite way to eat delicata:  Cut in half and scoop out seeds. Cut each half into 1/2 inch slices. Toss with olive oil and salt and roast on a oiled tray at 400 for about 30 minutes, until tender and just beginning to brown. Any leftovers are great tossed into a salad the next day.

 

THE HARVEST

Salad Mix &/or Arugula

Leeks

Delicata Squash

Tomatoes - red slicers primarily, heirlooms are dwindling

Sweet colored peppers - lots of sweet Italian or Corno di Toro types (long, thin skinned & very sweet) as well as some red & yellow bells

Cucumber

Garlic

 

Choice table:  Eggplants, Zucchini, Potatoes, Red onions

Coming Soon:  radishes, Asian greens, sweet potatoes

 

UPICK: Cherry tomatoes - 1 pint - 1 quart per share. Paste tomatoes: 1-2 quarts per share.

Hot peppers: 2-3 per share.

Green beans: 1-2 quarts per share

*Edamame  is in! 3-5 plants per share

Flowers - 1 nice bouquet. 

Herbs - parsley, cilantro, dill, savory, basil - pick as needed!

 

Harvest list is subject to change weekly. This is our best estimation of the week's shares. Thanks for understanding!

 

 *EXTRA SHARES: Fruit (mix of yellow & white peaches, Bartlett pears, & Gala apples), eggs, bread, and coffee shares this week.

*My apologies! I forgot to explain last week that there would be no bread shares. Anna the baker was planning to take a vacation that week. Unfortunately, she fell off a ladder and broke her kneecap. So had to use last week as a training week for her husband Zane, who is taking over the baking while she is recuperating!

 

CSA Extras :  Last call for 2nds tomatoes. The harvests are slowing down. Newly available are 2nds sweet peppers for freezing, making pepper jelly, chutney, etc.  Please order here, and select your pickup day/location at checkout. Thanks!

Tote bags, jarred goods can also be ordered. Otherwise you may ask Heidi if you would like to purchase Good Farm tote bags, or any other extra vegetables in the barn. Certain items may be limited and/or not available. Thank you! 

 

Need to schedule a pickup change or vacation hold? Click here.

Need to check your balance? Click here.

 

More ways below, to find what you need to know:

CSA Pickup/ Upick Hours  - lists hours for all pickup sites, as well as Farm Upick times

CSA Pickup Changes - you can login to your member account with your email address to change contact info, check your balance, make a payment, schedule a vacation hold and double pickup, switch to a different pickup day or location for a week, etc. (To permanently change your pickup location, you need to contact Aimee.)

News & Blog - Missed an email? Want to review an old one? You can find all our email posts here in our blog archive.

Recipes - Every week we post new recipes highlighting the vegetables in your share. Most recent additions will be at the top of the page, but we have quite a lot of recipes on this page, and you can search by vegetable to find many more ideas!



Your farmers,

John and Aimee Good

The Good Farm

8112 Church Road

Germansville PA 18053

484-262-0675

www.goodfarmcsa.com

facebook.com/goodfarmcsa

instagram.com/goodfarmcsa

Posted 8/20/2018 8:16pm by John and Aimee Good.

Free worm-composting workshops this Tuesday and Friday, at 2 and 4 pm, at The Good Farm, hosted by Jennifer Craig, farm volunteer extraordinaire, also the famous "Worm Lady". 

Come and learn how to turn your vegetable waste into amazing food for the soil, in your own worm bin!





Your farmers,

John and Aimee Good

The Good Farm

8112 Church Road

Germansville PA 18053

484-262-0675

www.goodfarmcsa.com

facebook.com/goodfarmcsa

instagram.com/goodfarmcsa

Posted 8/20/2018 3:45pm by John and Aimee Good.

%%user-firstname%%,

Your pickup is %%pickup-time%%, %%pickup-location%%.

If you have scheduled any pickup changes, they are listed here - %%scheduled-actions%%.      Please let me know if these are not correct! Thanks!

Melons on the harvest wagon, quite a load!

We have had one of the biggest melon harvests ever this season! Looks like this will be the last week of major picking.  Hope you have enjoyed the bounty of these delicious fruits!

Melon overload? Try FREEZING MELONS!

It is easy to freeze both muskmelon and watermelon. Cut the fruit into cubes, place on a baking sheet, and put in the freezer. (Be sure to de-seed watermelon first.) Once frozen solid, place in ziploc freezer bags, packing tightly, and squeezing out excess air.

You can also puree melons and freeze in plastic containers, leaving 1/2 inch air space to allow for expansion. To make watermelon juice,  you can place the watermelon chunks into a food processor, seeds and all. Pulse in very short bursts several times (keeping seeds intact). Then strain juice to remove seeds.

For a nice drink, mix 2 1/2 to 3 cups watermelon juice with 1 c. water, juice of 1 lime, and mint leaves. Sweeten to taste with sugar or agave syrup. For an adult version, substitute vodka for the water.

Melon cubes are great for making smoothies and sorbet. Melon juice is also good for smoothies, but must be thawed in the fridge first. It is also nice for cocktails.

Did you know eating tomatoes affords some natural sun protection?

Tomatoes are high in lycopene, a cartenoid which gives them their red color. Lycopene is thought to help prevent UV damage to the skin.

Interestingly, the lycopene content of tomatoes actually increases when they are cooked, but the Vitamin C decreases.

So the bottom line is, they are good for you however you eat them, and nature is looking out for you!

When you eat seasonally, you are reaping so many benefits!

 

THE HARVEST

Tomatoes - red slicers & heirloom varieties

Sweet colored peppers

Zucchini

Cucumbers

Onions

Garlic

Muskmelons

Yellow watermelon

Carrots

Potatoes

Choice table:  Swiss Chard, Eggplants

Coming Soon:  more salad mix, plus fall greens & roots are just a few weeks away!

UPICK: Cherry tomatoes - 1 quart per share. Paste tomatoes: 1/2 - 1 quart per share.

Hot peppers: 2-3 per share.

Green beans: new planting coming soon!

*Edamame - more to come next week! 

Flowers - 1 nice bouquet. 

Herbs - parsley, cilantro, dill, savory, basil - pick as needed!

 

Harvest list is subject to change weekly. This is our best estimation of the week's shares. Thanks for understanding!

 

 *EXTRA SHARES: Fruit, eggs, bread, and coffee shares this week.

 

CSA Extras :  Peak tomato harvest is here! 2nds are now available for order, for those wanting to preserve.  Please order here, and select your pickup day/location at checkout. Thanks!

Tote bags, jarred goods can also be ordered. Otherwise you may ask Heidi if you would like to purchase Good Farm tote bags, or any other extra vegetables in the barn. Certain items may be limited and/or not available. Thank you! 

 

Need to schedule a pickup change or vacation hold? Click here.

Need to check your balance? Click here.

 

More ways below, to find what you need to know:

CSA Pickup/ Upick Hours  - lists hours for all pickup sites, as well as Farm Upick times

CSA Pickup Changes - you can login to your member account with your email address to change contact info, check your balance, make a payment, schedule a vacation hold and double pickup, switch to a different pickup day or location for a week, etc. (To permanently change your pickup location, you need to contact Aimee.)

News & Blog - Missed an email? Want to review an old one? You can find all our email posts here in our blog archive.

Recipes - Every week we post new recipes highlighting the vegetables in your share. Most recent additions will be at the top of the page, but we have quite a lot of recipes on this page, and you can search by vegetable to find many more ideas!



Your farmers,

John and Aimee Good

The Good Farm

8112 Church Road

Germansville PA 18053

484-262-0675

www.goodfarmcsa.com

facebook.com/goodfarmcsa

instagram.com/goodfarmcsa

Posted 8/15/2018 6:50am by John and Aimee Good.

Free workshops next week at The Good Farm on worm-composting, hosted by Jennifer Craig, farm volunteer extraordinaire, also the famous "Worm Lady". 

Come and learn how to turn your vegetable waste into amazing food for the soil, in your own worm bin!



Your farmers,

John and Aimee Good

The Good Farm

8112 Church Road

Germansville PA 18053

484-262-0675

www.goodfarmcsa.com

facebook.com/goodfarmcsa

instagram.com/goodfarmcsa

Posted 8/13/2018 3:10pm by John and Aimee Good.

%%user-firstname%%,

Your pickup is %%pickup-time%%, %%pickup-location%%.

If you have scheduled any pickup changes, they are listed here - %%scheduled-actions%%.      Please let me know if these are not correct! Thanks!

Onion harvest in in! Good timing too. We got the last of the onions out of the field on Friday, before the rains came again this week. The Ailsa Craigs, Reds, and Safrane (storage yellow) are now drying in the greenhouse, with all the ventilation fans on to help move the air.

After they dry down and cure (the necks close up), they should store for several months, to be distributed in CSA shares throughout the fall!

 

New this week - yellow watermelon! Yellow watermelon is very crisp and sweet, with a more mild flavor than red watermelons. They are beautiful and delicious, and very big this year - biggest ones we have ever grown! 

Tomatoes are entering the peak of harvest! Many fruiting crops have a bell curve of production, with a slow start, a peak of fruiting, and then a decline. Field tomatoes exhibit this pattern strongly! We are entering the peak of production from the field tomatoes now.

Happily, there are many ways to enjoy them (check the recipe email for some of our favorites!), and it is very easy to preserve them as well! Freezing tomatoes could not be easier, and they make the make the most deliciously fresh-tasting tomato soups and sauces in the wintertime.

FREEZING TOMATOES: Wash tomatoes. Cut into quarters and remove core. Pack in quart size ziploc freezer bags, squeezing out excess air while sealing. Place bags in freezer. (To use: thaw them in the sink or fridge. The tomato skins will slip off easily if desired. Cook for sauce or soup as you would fresh tomatoes. They will be soft when thawed, and are best for cooking, not raw use.)

 

THE HARVEST

Tomatoes - red, orange & heirloom varieties

Green peppers

Zucchini &/or Summer squash

Cucumbers

Sweet White Onions

Fresh Garlic

Muskmelon and/or red or yellow watermelon

Choice table:  Carrots, Red beets, Eggplants, Potatoes

Coming Soon:  more sweet corn, colored peppers, more carrots & potatoes, more salad mix

UPICK: Cherry tomatoes - 1 pint per share. Paste tomatoes: 2-3 per share. Hot peppers: 2-3 per share. Green or yellow beans: 1 quart per small share, 2 per regular. *Edamame - 4 plants per small share, 6 plants per regular. Flowers - 1 nice bouquet.  Herbs - parsley, cilantro, dill, savory, basil - pick as needed!

* Edamame is one of our favorite treats from the farm! To prepare: pull beans from plants and wash to remove soil. Boil a pot of water. Drop beans into boiling water. Boil for 4-5 minutes. Drain. Toss with salt. Pop beans out of pods into your mouth, sucking salt off the pods. Delicious and fun to eat!

 

Harvest list is subject to change weekly. This is our best estimation of the week's shares. Thanks for understanding!

 

 *EXTRA SHARES: Fruit, eggs, bread, cheese, and coffee shares this week.

 

CSA Extras :  Peak tomato harvest is here! 2nds are now available for order, for those wanting to preserve.  Please order here, and select your pickup day/location at checkout. Thanks!

Tote bags, jarred goods can also be ordered. Otherwise you may ask Heidi if you would like to purchase Good Farm tote bags, or any other extra vegetables in the barn. Certain items may be limited and/or not available. Thank you! 

 

Need to schedule a pickup change or vacation hold? Click here.

Need to check your balance? Click here.

 

More ways below, to find what you need to know:

CSA Pickup Hours  - lists hours for all pickup sites, as well as Upick times

CSA Pickup Changes - you can login to your member account with your email address to change contact info, check your balance, make a payment, schedule a vacation hold and double pickup, switch to a different pickup day or location for a week, etc. (To permanently change your pickup location, you need to contact Aimee.)

News & Blog - Missed an email? Want to review an old one? You can find all our email posts here in our blog archive.

Recipes - Every week we post new recipes highlighting the vegetables in your share. Most recent additions will be at the top of the page, but we have quite a lot of recipes on this page, and you can search by vegetable to find many more ideas!



Your farmers,

John and Aimee Good

The Good Farm

8112 Church Road

Germansville PA 18053

484-262-0675

www.goodfarmcsa.com

facebook.com/goodfarmcsa

instagram.com/goodfarmcsa

Posted 8/6/2018 8:33pm by John and Aimee Good.

All the recipes listed below, and many more, are on our website, on our Recipe Page. You can search by vegetable, using the search box on the right.

We hope you enjoy using these recipes and finding your own new recipes featuring the vegetables in your share. Please feel free to share any recipes that you find and love with us!

 

Easy Roasted Ratatouille

Ingredients

  • 1 large or 2 small zucchini cubed (about 1/2 inch)
  • 1 eggplant cubed (about 1/2 inch)
  • 1 red or green pepper cubed (about 1/2 inch)
  • 1 onion cubed (about 1/2 inch)
  • 2 tomatoes (large, or 4 medium) diced
  • 2-4 cloves garlic minced
  • salt to taste
  • 1 handful fresh basil

Instructions

Pre-heat the oven to 450 degrees F.

  • Combine the zucchini, eggplant, red pepper, onion, tomatoes, and garlic in a large glass or ceramic baking dish. (I use a 9 X 13 stoneware or pyrex pan). Drizzle with olive oil and sprinkle with salt. Toss the vegetables well to make sure they are all coated lightly with the oil.

    Roast the vegetables in the oven, uncovered, 50 to 60 minutes, until they are soft and most of the pan liquid has evaporated, mixing the vegetables after about 30 minutes. Chop or tear the fresh basil leaves.

    Remove the vegetables from the oven and transfer to a serving bowl. Add the basil and stir.

    Enjoy hot or refrigerate and serve cold.

    (I love rataouille, but much prefer this version to standing and stirring a pot on the stove in the summer! I make big batches and freeze it - tastes like summer in a bowl in the dead of winter!)

    *adapted from https://www.veggiessavetheday.com/roasted-ratatouille/

     

    Baba Ghanouj (roasted eggplant dip)

    Recipe yields about 1 ¾ cups (enough to serve 4 to 6 as an appetizer). This is my favorite thing to do with eggplant. I love it, and it also freezes beautifully!


    Ingredients

    2 pounds Italian eggplants (about 2 small-to-medium eggplants*)
    2 medium cloves of garlic, pressed or minced
    2 tablespoons lemon juice, more if necessary
    ¼ cup tahini
    ⅓ cup extra-virgin olive oil, plus more for brushing the eggplant and garnish
    2 tablespoons chopped fresh flat-leaf parsley, plus extra for garnish
    ¾ teaspoon salt, to taste
    ¼ teaspoon ground cumin
    Pinch of smoked paprika, for garnish
    Serving suggestions: warmed or toasted pita wedges, carrot sticks, bell pepper strips, cucumber slices, etc.

    Instructions

    Preheat the oven to 450 degrees Fahrenheit with a rack in the upper third of the oven. Line a large, rimmed baking sheet with parchment paper to prevent the eggplant from sticking to the pan. Halve the eggplants lengthwise and brush the cut sides lightly with olive oil. Place them in the prepared pan with the halved sides down.


    Roast the eggplant until the interior is very tender throughout and the skin is collapsing, about 35 to 40 minutes (this might take longer if you are using 1 large eggplant). Set the eggplant aside to cool for a few minutes. Flip the eggplants over and scoop out the flesh with a large spoon, leaving the skin behind, and place into a bowl. (Alternatively, you can grill the eggplants, which yields a more smoky flavor.)

     Add the garlic and lemon juice to the eggplant and stir vigorously with a fork until eggplant breaks down. Add the tahini to the bowl and stir until it’s incorporated. While stirring, slowly drizzle in the olive oil. Continue stirring until the mixture is pale and creamy, and use your fork to break up any particularly long strings of eggplant. (You can always use a food processor to blend this mixture if a more creamy texture is desired.)


    Stir in the parsley and cumin. Season to taste with more salt (I usually add another ¼ teaspoon) and more lemon juice, if you’d like a more tart flavor.
    Transfer the baba ganoush to a serving bowl and lightly drizzle olive oil on top. Lastly, sprinkle parsley and smoked paprika on top. Serve with accompaniments of your choice. It’s also great on sandwiches!

     

    *adapted from https://cookieandkate.com/2017/epic-baba-ganoush-recipe/

     

     

     

Your farmers,

John and Aimee Good

The Good Farm

8112 Church Road

Germansville PA 18053

484-262-0675

www.goodfarmcsa.com

facebook.com/goodfarmcsa

instagram.com/goodfarmcsa  

Posted 8/6/2018 7:52pm by John and Aimee Good.

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Your pickup is %%pickup-time%%, %%pickup-location%%.

If you have scheduled any pickup changes, they are listed here - %%scheduled-actions%%.      Please let me know if these are not correct! Thanks!

Flowers at the farm are in full bloom!

All members are welcome to visit the U-Pick garden during Open Farm Hours:

Tuesdays and Fridays, 8 am - 7 pm

Wednesdays and Saturdays, 8 am - noon

 

New this week - red potatoes and green peppers! 

THE HARVEST

Tomatoes - red, orange & heirloom varieties

Red potatoes

Carrots

Green peppers

Zucchini &/or Summer squash

Salad mix

Sweet White Onions

Fresh Garlic

Muskmelon

Italian eggplant

Choice table:  Cucumbers, Asian Eggplant, Red beets, Swiss chard, Watermelon

Coming Soon:  more sweet corn, more cucumbers, colored peppers, yellow watermelons

Yellow watermelon growing on the vine, pictured right.

Watermelons have a tricky way of indicating ripeness. We check the tendril opposite the point of attachment of the watermelon stem to the vine. When that tendril dries up and turns brown, the melon is ready to pick!

UPICK: Cherry tomatoes - 1 pint per share. Green or yellow beans. 1-2 quarts per small share, 2-3 per regular. Flowers - 1 nice bouquet.  Herbs - parsley, cilantro, dill, savory, basil - pick as needed!

*Harvest list is subject to change weekly. This is our best estimation of the week's shares. Thanks for understanding!

 

 *EXTRA SHARES: Fruit, eggs, bread, and coffee shares this week.

 

CSA Extras :  2nds tomatoes may be available for purchase in the barn on your pickup day. We have begun picking in the field, where there are more sort-outs. Members can purchase these blemished tomatoes for $1/lb in the barn, as available. We will begin taking orders for those who want bulk amounts for making sauce, etc. Please order here, and check in with the farm to determine when you can pick up your order. Thanks!

Tote bags, jarred goods can also be ordered. Otherwise you may ask Heidi if you would like to purchase Good Farm tote bags, or any other extra vegetables in the barn. Certain items may be limited and/or not available. Thank you! 

 

Need to schedule a pickup change or vacation hold? Click here.

Need to check your balance? Click here.

 

More ways below, to find what you need to know:

CSA Pickup Hours  - lists hours for all pickup sites, as well as Upick times

CSA Pickup Changes - you can login to your member account with your email address to change contact info, check your balance, make a payment, schedule a vacation hold and double pickup, switch to a different pickup day or location for a week, etc. (To permanently change your pickup location, you need to contact Aimee.)

News & Blog - Missed an email? Want to review an old one? You can find all our email posts here in our blog archive.

Recipes - Every week we post new recipes highlighting the vegetables in your share. Most recent additions will be at the top of the page, but we have quite a lot of recipes on this page, and you can search by vegetable to find many more ideas!



Your farmers,

John and Aimee Good

The Good Farm

8112 Church Road

Germansville PA 18053

484-262-0675

www.goodfarmcsa.com

facebook.com/goodfarmcsa

instagram.com/goodfarmcsa

Join our mailing list
Blog archives

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
484-262-0675
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