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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.

%%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!

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

Posted 7/31/2018 3:50pm 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 Melon Sorbet

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

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

Melon Smoothie

½ medium cantaloupe

1-2 c. plain yogurt or milk

honey or maple syrup to taste

cinnamon, if desired

 

Cut melon in half. Scoop out seeds. Cut melon into 2 inch chunks, discarding rind. Freeze chunks on a cookie sheet.

Blend frozen melon chunks with 1 c. yogurt or milk. Add additional yogurt or milk and blend to achieve desired thickness. Add honey, maple syrup or agave syrup to sweeten to taste. Pour into glasses and dust top with cinnamon if desired. Serve immediately.

*Variation: Use cream instead of yogurt and milk and pour mixture into popsicle molds for delicious melon creamsicles. Can add a peach or some raspberries to mixture as well.

*Variation: Add 1/2 - 1 cup orange juice to mixture for melon Orange Julius!  Our family LOVES this!

The Best Corn Fritters

*adapted from The Joy of Cooking

- I have tried many recipes for corn fritters or corn cakes, and I think this is the best. These are an amazing dish that I love to make at least once during fresh sweet corn season. They are wonderful!

Cut and scrape kernels from:

5 ears sweet corn (about 2 1/2 cups)

Place corn and pulp in a large bowl and stir in:

2 large egg yolks

2 tbsp. all-purpose flour

1 tbsp. sugar

1/4 tsp. salt

1/8 tsp. ground black pepper

Beat until still but not dry:

2 large egg whites

Fold egg whites into corn mixture. Heat in a large non-stick or cast iron skillet over med. high heat until hot:

2 tbsp. butter or coconut oil

Drop in the batter, a heaping tablespoon full at a time. Reduce heat to medium and cook until lightly browned on botton, 2-3 minutes. Turn once. Do not pat down. Cook 2nd side until lightly browned. Serve immediately!

 


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 7/31/2018 3:44pm by John and Aimee Good.

Tips on Storing the Summer Harvest 

Cucumbers - Store loose in the crisper drawer of your fridge, not in plastic bag or container unless cut. Will keep for 1-2 weeks. Great for preserving and making fresh pickles, lacto-fermented pickles, or canned pickles! 

Eggplant - Eggplant prefers to be stored at warmer temperatures than the fridge. We keep it in our “warm” cooler in the barn, which is set to 50 degrees. However, for household storage, you can store it on the counter for 1-4 days. It may start to get wrinkly skins after that time, but it still fine to use. You can also keep them in the fridge, but it may get dark spots, cold damage, after about 4-5 days.  

Greens - Leafy greens need to have their moisture content controlled. You do not want them to be too wet, or they can get slimy, yet if they are too dry, they will wilt. The dry air of a refrigerator will pull moisture out of greens if left exposed to the air, causing them to wilt. So the best storage is in an air-tight container, ie. a plastic bag, a tupperware container, etc. You may want to place a towel in with them, a dry one if they are really wet, or a damp one if they are dry. I have heard good things about the new “green bags” which remove ethlyene gas from produce and allow them to store longer. Plus they are re-usable. Here are a few good links to check out if you want to get more in-depth info. . .  https://myplasticfreelife.com/images/Berkeley%20Farmers%20Market%20Tips%20for%20Storing%20Produce.pdf http://eatlocal365.com/2011/05/17/how-to-store-your-leafy-greens-to-make-them-last-longer/ http://cleangreensimple.com/2012/04/quick-tip-storing-leafy-greens/  In general, loose greens like salad mix will keep for 1-2 weeks. Sturdier greens like swiss chard, 2-3 weeks. 

Onions & Garlic - These alliums should be stored in a dry, cool, dark location. In a basket in a kitchen cupboard is a fine location. Sweet onions should be used within 3 weeks. Red onions should keep for 1-2 months.

 Melons - Watermelons can be kept on the counter until ready to eat. Store any uneaten portion in the refrigerator. Muskmelons can be kept on the counter for 1-2 days only. If not going to eat within 1-2 days, it is best to store them in the fridge. We pick them fully ripe, when they turn color and slip easily from the vine, and they will continue to ripen and can become soft and over-ripe if left out for too long. Muskmelon can also be easily frozen, for “Easy Melon Sorbet” or “Melon Smoothies”. (Recipes are available on our website!) 

Peppers - Peppers should be stored in the crisper drawer of the fridge, loose, not in a bag. They will keep for 1-2 weeks. They also freeze beautifully. For short term storage, just deseed and chop and put into freezer bags. For long-term storage (and highest nutritional content), it is best to blanch in hot water first, then cool in an ice water bath, dry and freeze on a tray. Then transfer to freezer bags, squeezing out the air.  

Potatoes -  Potatoes prefer cool, dry, and dark storage. They can be kept in a brown bag or basket lined with a plastic bag to hold the dirt, in a kitchen cupboard, or dry basement cupboard. Potatoes keep well if unwashed until ready to use. We generally just rub the dirt off before including them in CSA shares. You can wash them when you take your veggies home for use that week, or store them dirty until ready to cook.  

Roots - Roots are grown in the ground, and they prefer a humid environment as well, about 80-90% humidity for most. Roots cannot be stored loose in the fridge, even in a crisper drawer, or they will lose their crispness and become rubbery. They can be stored loosely in a bag or wrapped in a damp towel and stored in an air-tight container. Roots stored properly should keep for several weeks, including beets, carrots, etc. If edible greens are attached, such as beet greens, it is best to remove greens and store separately.  

Sweet Corn - It is best to eat your sweet corn soon after getting your share, within 1-2 days it will be at its sweetest. Store in the fridge until ready to eat! Any unused portions can easily be frozen after blanching in hot water.  

Tomatoes - For maximum flavor, tomatoes should not be stored at less than 50 degrees. A normal refrigerator is 40 degrees, so it is best to store them on the counter. They should keep for a few days up to a week depending on how ripe they are.  

Zucchini & summer squash - Zucchini & summer squash actually prefer to be stored slightly warmer than the fridge, about 50 degrees is ideal. However, since we don’t generally have a 50 degree space in our modern houses, you can either leave out on the counter in a cool house for up to a few days, or store loose in the crisper drawer. They do not need to be in a bag or container. These should keep for 1-2 weeks.



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 7/31/2018 3:42pm 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!

Sorry for the delayed harvest email. Trying to beat a rainy forecast and needed all hands in the fields yesterday! Luckily the rain is still holding off!

New this week - muskmelons!

THE HARVEST

Tomatoes - red, orange & heirloom varieties

Carrots

Cucumbers - traditional green & white (Silver Slicer) cukes

Zucchini &/or Summer squash

Salad mix

Sweet White Onions

Fresh Garlic

Sweet Corn

Muskmelon

Asian eggplant

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

Coming Soon:  green peppers,  red potatoes (Celia & Lyle Good are helping to dig potatoes for next week's share below!)

UPICK: New - cherry tomatoes - 1 pint per share. Green or yellow beans. 1 quart per small share, 2 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: Cheese, eggs, bread, and coffee shares this week.

Please note! NO FRUIT SHARES this week! The peaches split due to the heavy rains last week. Should resume next week, and continue to the end of the season.

 

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. when we have greater quantities available.

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.

Want to add one of our extra shares? Update your membership here.

Need to check your balance? Click here.

 

Some Important Links to Remember:

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 7/23/2018 8:38pm 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!

 

Zucchini pizza boats! Check out the video link to the recipe below, shared by CSA member Sophia. Thanks!!!

https://www.facebook.com/ancientnutrition/videos/1854509874608114/UzpfSTIwOTY1Mjk1MjQzNzQzMDoxNzQzNjY0ODAyMzY5NTYz/

 

Farmer's Pasta Primavera

2 mini onions or 1/2 large sweet onion

3-4 garlic scapes or 1-2 garlic cloves, minced

1 medium zucchini or summer squash, cut into thin moon slices

1-2 carrots, sliced thinly or julienned

1 Asian eggplant (optional)

2 large or 3 medium tomatoes, cored and chopped into small pieces

several leaves fresh basil, thinly sliced

sea salt and ground black pepper'

olive oil

white wine, broth, or pasta cooking liquid

parmesan or asiago cheese, freshly grated

optional other veg: (sweet pepper, swiss chard, mushrooms, etc. whatever you have!)

1/2 -1 lb linguini, spaghetti, or pasta of your choice

Cook pasta according to package directions.

Meanwhile, in a large saucepan or deep skillet, over medium low heat, saute the onions in several tbsp. of good olive oil. Add the garlic, carrots, and eggplant. Saute for a few minutes more. Splash a bit of white wine, broth (veg. or chicken) or the liquid from the pasta pot onto the veggies. Cover with a lid and cook over low heat for about 5 minutes, until eggplant and carrots are a bit tender.

Add summer squash or zucchini, and any other veg. such as chard, mushrooms, etc. now. Turn heat up a bit, to medium high. Add tomatoes. Cook over medium high, stirring, until zucchini/squash is just tender and liquid from tomatoes has evaporated slightly.

Season to taste with sea salt and freshly ground black pepper. Top with thinly sliced basil and freshly grated asiago or parmesan. Serve over hot pasta. Serves 4-6

*This recipe can be varied infinitely to use whatever veggies are on hand.

 

Your farmers,

John and Aimee Good

The Good Farm

8112 Church Road

Germansville PA 18053

484-262-0675

www.goodfarmcsa.com

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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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