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Posted 10/7/2013 10:51am by John and Aimee Good.


FARM NOTES: The goldenrod is in full bloom. Despite the hot weather of the past week, it is indeed autumn. We have more roots, another broccoli planting, and more tasty greens in store for you. The weather forecast for this week looks to be more conducive to enjoying the warming foods of the fall, with crisp fresh salads. 

The farm crew dug 4 beds of sweet potatoes last week. Sweet potatoes are dug by hand on our farm, as they are prone to breaking with the potato digger. They are then transferred to the greenhouse for curing in this warm dry place. Curing allows for more sugars to develop in the sweet potatoes. We plan to distribute these red beauties in a few weeks.We hope you are enjoying the bounty of the autumn harvest!


STOCKING UP SALE: Every year we host a "Stocking-Up Sale" at the end of the season for our members to stock their freezers with the "goodies" in our farm store, which will be missed in the winter. The order forms will be coming out shortly. Please return it to the barn or by email. Orders will be ready the last week of CSA pickup, October 29 and Nov 1st. Payment is due at time of pickup. Watch your inbox for more information!


COOKBOOK ORDERS:    

Cookbooks from the second order should be in this week. Please bring your payment (check or cash) to pick up your book!


COOPERATIVE SHARES:  Fruit, eggs, and bread shares this week.



THE HARVEST

Carrots

Bok Choy

Hakurei Turnips

Broccoli

Red Beets

Leaf Lettuce

Gold potatoes

Garlic

CHOICE: Peppers, Tomatoes, Radishes


COMING SOON:  Sweet Potatoes



UPICK

Hot peppers, Raspberries, Flowers, and Herbs, some tomatoes 


RECIPES: I love Hakurei turnips, and have always enjoyed being a promoter of this very versatile, unique, but not well known vegetable. I have included two new recipes for these turnips - Roasted Hakurei Turnips with Israeli Coucous Salad, because I just love roasted turnips. They are so juicy and sweet when roasted, even if you do not make the salad, check this recipe out for the roasting technique. My other favorite way to eat them is sauteed with the greens - Speedy Sauteed Hakurei Turnips and Greens. An old favorite - Tempting Turnip Salad, which is in the new Fresh Food Nation cookbook, can also be found on our Recipe page

Roasting root vegetables increases their sweet flavor, which is why it is such a delicious way to cook beets. I have included two recipes here - one is for Quick Roasted Beets, which involves peeling and cubing the beets prior to roasting, which cuts the time down to about half an hour, and they can be served straight from the dish. I must admit, this is the method I use most often to roast my beets. I have also included a more time-consuming, but exquisite recipe which incorporates a balsamic reduction and orange zest, Roasted Beets with Balsamic Glaze.

Enjoy!

As always, you can search our Recipe page by vegetable. And you can reference past email updates by going to the News & Blog page of our website.

 

Your farmers,


John and Aimee Good

Quiet Creek Farm

Posted 9/30/2013 12:18pm by John and Aimee Good.


FARM NOTES: The farm fields in the fall are a beautiful sight. The golden light causes the green vegetables to truly glow. To the right is a picture of the fall greens & broccoli field.


As you may have noticed already, the potatoes have had outstanding yields this year, the best ever at Quiet Creek Farm, by far. We will be including extra amounts of potatoes in the shares throughout October. They will keep very well for you in a cool, dark, dry place. So find a good place to stock up on these tasty spuds, and enjoy them into the winter!

The butternut squash/long neck squashes also yielded very well, and happily these fruits are very easy to store and will keep all winter. For prolonged storage, wipe the skins with a rag dipped in vinegar. Then store them at room temperature, where you can keep an eye on them. Since they are so pretty, I tend to put them around the kitchen and dining area in baskets. If you see one softening or getting a bad spot, you can then use it right away. Stored properly, squash can keep until the next autumn (I have witnessed this many times). And their nutrient content does not decrease in storage - making this a wonderfully nutritious winter vegetable!

Also, the pureed flesh of squash freezes very well. If you bake a squash and have more than you need for your meal, simply puree the flesh in a food processor until smooth. Then freeze in or 1 or 2 cup containers. This can then be thawed as needed to make soups, breads, muffins, etc.


COOKBOOK ORDERS:    

Last chance to get in on the 2nd order for cookbooks. Email my before 9am on Wednesday to add to the order. Thanks!


COOPERATIVE SHARES:  Pizza, fruit, eggs, cheese and bread shares this week.



THE HARVEST

Carrots

Bok Choy

Hakurei Turnips

Radishes

Leaf Lettuce

Gold potatoes

Garlic

CHOICE: Delicata Squash, Butternut Squash, Peppers, Tomatoes, Leeks


COMING SOON:  Beets, Broccoli



UPICK

Hot peppers, Raspberries, Flowers, and Herbs, some tomatoes 


RECIPES: Thanks to a long-time CSA member for contributing this delicious Butternut Poblano Soup. It is spicy, creamy, and warming - perfect for fall days! And it freezes wonderfully.

For a quick and tasty way to cook winter squash, try this recipe for Delicata Squash with Rosemary, Sage, and Cider Glaze. The squash is peeled and cubed, then cooked in a pan with the herbs and apple cider until the squash is tender and the cider/herb mixture has reduced to a glaze. You can substitute sunshine or butternut squash for the Delicata as well.

Mild and juicy, bok choy is one of my favorite cooking greens. Check out this great website with 5 wonderful recipes for bok choy. http://blog.williams-sonoma.com/5-ways-with-bok-choy/

As always, if you need an idea for the produce in your share, check our Recipe Page! You can search by vegetable!

FYI, you can always reference past email updates by going to the News & Blog page of our website.

 

Your farmers,


John and Aimee Good

Quiet Creek Farm

Posted 9/26/2013 1:38pm by John and Aimee Good.



WINTER CSA SHARES AVAILABLE

Our friends at Great Bend Farm are offering winter CSA shares, beginning in November and continuing to the spring with every other week delivery. Read below for more information.


Great Bend Farm’s Winter CSA will supply you with locally grown, delicious produce from November through April. Every other week your box will include a combination of storage crops (potatoes, winter squash, cabbage, brussel sprouts, beets, onions, carrots, etc.) and fresh crops out of our fields and high tunnels (kale, spinach, salad greens, radishes, green onions, pea shoots, etc.). There is only one share size, enough to feed a family of four or two veggie lovers. Each share is $525 and includes 12 bountiful boxes of local, sustainably grown veggies. This season we have pick-up sites in Hamburg, Kutztown, Brienigsville, Emmaus, and Bethlehem PA.

Great Bend Farm is located in Port Clinton PA. We are dedicated to growing high quality produce, sustainably. We are in transition to organic and do not use synthetic fertilizers or pesticides.

This season we are also partnering with Primordia Mushrooms, The Daily Loaf, and Rabbit Run Farm to offer additional mushroom, bread, and cheese shares.  For more information about Great Bend Farm and to download a membership agreement please visit our website: www.greatbendfarm.com or call Sara at 610-780-2579.


PLEASE DIRECT ALL INQUIRIES TO GREAT BEND FARM. DO NOT REPLY TO THIS EMAIL WITH QUESTIONS. THANKS!!!




Posted 9/26/2013 1:31pm by John and Aimee Good.

 

PASTURE-RAISED HOLIDAY TURKEYS

Ledamete Grass Farm is offering their pasture-raised turkeys again this year. Our family has enjoyed one for the past 6 years for Thanksgiving and they are very tender, moist and delicious! These turkeys are raised on pasture, in the sunshine, foraging for insects and grasses, and eating organically raised grains.

For more information on reserving your holiday turkey, visit: http://p0.vresp.com/gQZFLz

 
Please contact April and Rob Fix of Ledamete Grass Farm directly with any questions:
April & Rob Fix
Ledamete Grass Farm
610-767-4984
ledametegrass@gmail.com
ledametegrassfarm.com





Your farmers,


John and Aimee Good

Quiet Creek Farm

Posted 9/23/2013 1:16pm by John and Aimee Good.

 


PLEASE NOTE: We are currently experiencing a problem with our website and email. If you need to contact us, please use our old address: goodfarmers@ptd.net. We cannot get any email through the farmers@quietcreekfarmcsa.com address, and have not been able to do so since Friday, Sept. 20th. We are working to resolve this problem, and will let you know when the site and email are up and running again. Thank you for your patience.

- Aimee


FARM NOTES: (Farm Notes will resume next week!)

COOKBOOK ORDERS: If you have not yet picked up your cookbook, please do so this week. Any unclaimed books after this week will be used to fill the new orders. Thanks!    

STILL TAKNG ORDERS: We had a few requests from members who wanted to order a book and missed the first order, so we are starting a 2nd order form. Let me know if you are interested in getting a book this time around!

COOPERATIVE SHARES:  Fruit, eggs, and bread shares this week.



THE HARVEST

Leaf Lettuce

Gold potatoes

Tomatoes

Garlic

Leeks

Arugula

Radishes

Long Neck/Butternut Squashes (Long Neck Squash are longer, larger versions of Butternut Squash. We ordered Butternut seed and thought we planted Butternut seed. But there must have been a mix-up with the seed company, because the plants grew large long-neck squash. Luckily, these are just as tasty, just a larger and longer version. Enjoy as you would Butternut Squash.)

CHOICE: Onions, Eggplant, Peppers, Delicata Squash


COMING SOON:  Cabbage, Hakurei turnips, Red Beets



UPICK

Paste tomatoes, Cherry tomatoes, Hot peppers, Raspberries, Flowers, and Herbs


RECIPES:
(The recipe section should return next week!)

If you need an idea for the produce in your share, check our Recipe Page! You can search by vegetable!

FYI, you can always reference past email updates by going to the News & Blog page of our website.

 

Your farmers,


John and Aimee Good

Quiet Creek Farm

Posted 9/16/2013 12:27pm by John and Aimee Good.


FARM NOTES: The greenhouse is full of squashes and onions. It is very beautiful to see the abundant fall harvest. In this picture are one table of gold onions, and two tables filled with Delicata squash. The other tables (not shown in this picture) are filled with bright orange Sunshine squash, butternuts and long neck pumpkins, which will be in the share in the weeks to come. The shares will continue through the month of October. The last scheduled pickup is Tuesday October 29th and Friday November 1st.

We will again be holding our "Stocking UP Sale" at the close of the season, for the products offered from other farms for our members. More information will be coming soon.


COOKBOOK ORDERS: Cookbooks are in! Please bring payment with you to pick up your book. Thanks!     

STILL TAKNG ORDERS: We had a few requests from members who wanted to order a book and missed the first order, so we are starting a 2nd order form. Let me know if you are interested in getting a book this time around!


IMPORTANT NOTE ABOUT COOPERATIVE SHARES:  You may only pick up fruit and bread shares on your normal pickup day! If you switch your day, you have to wait until your next pickup day to get your fruit and/or bread. It will be held in the cooler or freezer for you. The fruit and bread shares are only delivered on your regular pickup day, so if you take one on a day that is not your normal day, you are taking someone else's share! 

This does not apply to the eggs and cheese, as they are delivered at the beginning of the week for the entire week.

Fruit, eggs, cheese and bread shares this week.



THE HARVEST

Delicata Squash OR Sunshine Squash

Broccoli

Leaf Lettuce

Gold potatoes

Tomatoes

Garlic

Yellow Onions

Peppers OR Carrots

Chard OR Kale


COMING SOON:  Arugula, Cabbage, Hakurei turnips, radishes



UPICK

Paste tomatoes, Cherry tomatoes, Hot peppers, Raspberries, Flowers, and Herbs


RECIPES: Fall weather is for comfort foods. Check out this Simple Potato Gratin, with delicious variation ideas, such as including a layer of sauteed leeks and mushrooms or greens, or substituting other fall roots such as celeriac or parsnips for some of the potatoes.

My children love cooking using their Simply In Season Children's Cookbook, and the whole family enjoys the recipes as well. Here is one of our favorites, Broccoli & Cheese Soup, also called Green Monster Soup, which is delicious and easy.

As always, if you need an idea for the produce in your share, check our Recipe Page! You can search by vegetable!

FYI, you can always reference past email updates by going to the News & Blog page of our website.

 

Your farmers,


John and Aimee Good

Quiet Creek Farm

Posted 9/9/2013 1:08pm by John and Aimee Good.


FARM NOTES: The first squash of the season is ready - Delicata. Here are these beauties curing in the greenhouse. These sweet autumn treats will be in your share this week. They keep very well at room temperature, and are pretty enough for display on your table!

Follow these instructions on cooking winter squash: When you are ready to cook your squash, first wash it, cut in half, remove stem, and scoop out seeds. The seeds can be cleaned and baked in the oven with some salt, or my favorite - olive oil and tamari soy sauce - at 350 for about 25 minutes, until crispy. What a delicious snack! Now to bake the squash. Place it cut side down in a baking dish with about an inch of water. Bake at 350 for about about 35 minutes, until tender (should pierce easily with a fork). Invert squash and add butter and maple syrup and enjoy!

Delicata squashes are also wonderful for stuffing, with your favorite mixture of grains, apples, nuts, and/or sausage. I generally saute the stuffing mixture while the squash is baking, and then place it inside the cavity when it is done, or nearly done. Delicata squash are special becuase their skins are very tender, and are easily eaten. Check out the recipe below for Baked Delicata Moons!


IMPORTANT: THIS WEEK!  PICKUP CHANGE FROM FRIDAY SEPT. 13th TO THURSDAY SEPT. 12th!  

COOKBOOK ORDERS: Cookbooks should be in by Thursday. Please bring payment with you to pick up your book on Thursday, or next Tuesday. Thanks!


2nds: 2nds tomatoes & peppers should still be available this week. Check Heidi's counter for available 2nds.

Cooperative Shares: Fruit, eggs, and bread shares this week.



THE HARVEST

Delicata Squash

Broccoli

Leaf Lettuce

Red & or Gold potatoes

Tomatoes

Garlic

Yellow Onions

Sweet colored Peppers

CHOICE: Leeks, Carrots, Beets


COMING SOON:  Cabbage, Hakurei turnips, radishes



UPICK

Edamame, Paste tomatoes, Cherry tomatoes, Hot peppers, Raspberries, Flowers, and Herbs


RECIPES: As mentioned above, see the recipe for Baked Delicata Squash Moons. I also discovered two delicious stuffed Delicata squash recipes: try Chipotle Black Bean Stuffed Delicata or Kale and Sausage Stuffed Delicata. Enjoy!


Here is a recipe contributed by a CSA member for Microwaved Potato Chips.

http://www.ziplist.com/souschef?url=http%3A%2F%2Fwww.foodgal.com%2F2010%2F01%2Fmicrowave-potato-chips-really%2F


As always, if you need an idea for the produce in your share, check our Recipe Page! You can search by vegetable!

FYI, you can always reference past email updates by going to the News & Blog page of our website.

 

Your farmers,


John and Aimee Good

Quiet Creek Farm

Posted 9/2/2013 3:22pm by John and Aimee Good.


FARM NOTES: In this field of green leaves xsmany winter squashes are hiding: delicata, sunshine, and long neck squashes (which are cousins to butternuts.) This picture was taken just a few weeks ago. Now the leaves are starting to die back and turn brown,  and the hidden squashes are revealed. So it is time to begin the squash harvest. First we will cut the winter squashes from the vines and line them up in the field by variety. Then we will load each variety into bins in the truck, and transfer them to the greenhouse. in the dry heat of the greenhouse the squash will "cure"- the stems will dry and seal for storage and the flesh will sweeten. These beauties are one of the sweet treats of fall.

As you may have noticed, the paste tomatoes have reached their peak in the U-pick garden. Delicious sauces, salsas, and more can be made from these meaty tomatoes, which can then be frozen or canned to enjoy later in the season. The hoophouse and field tomatoes are still producing, and we are very excited about such a long tomato season. This will be the 10th week of tomato harvest! Hope you are enjoying these delicious fruits of the garden.


IMPORTANT: MARK THE DATE!  PICKUP CHANGE FROM FRIDAY SEPT. 13th TO THURSDAY SEPT. 12th!  The Rodale Institute is hosting its Annual Organic Pioneers Awards Dinner on Friday September 13th and we are moving the pickup to Thursday to accommodate this event. Please let us know if you need to switch your pickup to Tuesday that week.

For more information about the Organic Pioneers Awards Dinner, see www.rodaleinstitute.org.


Last Chance for Cookbook Orders!

I will be placing the order on Wednesday Sept.4th, so there is still one more day to place an order. You can email me your order, with your name and number of copies, or sign up on the sheet in the barn. The cost is $17, payable when books are received.  The book is Fresh Food Nation: Simple, Seasonal Recipes from America's Farmers, to which I was a contributor, along with other farmers from all over the country.


2nds: 2nds tomatoes & peppers should still be available this week. Check Heidi's counter for available 2nds.

Cooperative Shares:  Pizza, (Chicken - Tuesday only), cheese, fruit, eggs, and bread shares this week.



THE HARVEST

Arugula

Carrots

Beets

Chard

Leeks

Red & or Gold potatoes

Tomatoes

Garlic

Sweet colored Peppers


COMING SOON:  Lettuce, Broccoli



UPICK

Edamame, Paste tomatoes, Cherry tomatoes, Hot peppers, Raspberries, Flowers, and Herbs


RECIPES: Yeah - fresh salad greens are back! A reason to celebrate the coming of autumn.  Arugula is the salad green this week, and the lettuce mix should be ready in another week or so. Pasta Salad with Goat Cheese and Arugula is a tasty one-pot meal which can be enjoyed warm or room temperature.

This interesting Tomato Salad recipe calls for salting the tomatoes to concentrate the flavor. A great way to enjoy the remaining tomato season, with some fresh mozzarella and crusty bread - delicious!

This is a favorite preserving recipe of mine - Tomato Chili Sauce. It can be used so many ways - on potatoes, eggs, greens, beans & rice, etc. It is like a chunky, zesty, spicier version of ketchup.

As always, if you need an idea for the produce in your share, check our Recipe Page! You can search by vegetable!

FYI, you can always reference past email updates by going to the News & Blog page of our website.

 

Your farmers,


John and Aimee Good

Quiet Creek Farm

Posted 8/26/2013 10:20am by John and Aimee Good.


FARM NOTES: Perhaps you have noticed that we have a new resident in the raspberry patch this year. This is the common garden spider, also known as Argiope aurantia. These beautiful orb-weaving spiders have been living in the tomato patch and the tomato high tunnel at the farm for years. There are so many that when we go to pick in the mornings, we have to walk down the tomato rows with buckets in front of our faces to avoid being covered in web!

The common garden spiders like protected sunny locations with little wind. Their large size may be intimidating, but they are completely harmless and just want to be left alone. In fact, they are an extremely beneficial insect, as they eat lots of insect pests, including aphids, flies, and mosquitoes. Other neat facts: the female is larger than the male. The female builds the large orb web, and the male builds a smaller web on her web; the thick zig-zag white silk is part of the male's web. These spiders eat their webs every night and build a new one in the morning.

We hope you enjoy getting close-up with these beautiful garden friends in the raspberry patch!


IMPORTANT: MARK THE DATE!  PICKUP CHANGE FROM FRIDAY SEPT. 13th TO THURSDAY SEPT. 12th!  The Rodale Institute is hosting its Annual Organic Pioneers Awards Dinner on Friday September 13th and we are moving the pickup to Thursday to accommodate this event. Please let us know if you need to switch your pickup to Tuesday that week.

For more information about the Organic Pioneers Awards Dinner, see www.rodaleinstitute.org.


Cookbook Orders due this Week!

You can email me your order, with your name and number of copies, or sign up on the sheet in the barn. The cost is $17, payable when books are received.  The book is Fresh Food Nation: Simple, Seasonal Recipes from America's Farmers, to which I was a contributor, along with other farmers from all over the country.


2nds: 2nds tomatoes & peppers should still be available this week. Check Heidi's counter for available 2nds.

Cooperative Shares:  Chicken, fruit, eggs, and bread shares this week.



THE HARVEST

Kale

Leeks

Red & or Gold potatoes

Heirloom tomatoes

Red tomatoes

Garlic

Sweet colored Peppers

Choice: Sweet Corn, Cucumbers, Beets, Red Onions

COMING SOON: Arugula, Carrots, Lettuce



UPICK

Paste tomatoes, Cherry tomatoes, Hot peppers, Raspberries, Flowers, and Herbs

COMING SOON

More Edamame


RECIPES: Leeks are new this week. This creamy, mild cousin to the onion is wonderful sauteed until very soft, alone or with other vegetables. For a new recipe, try this Greek-style Pasta with Leeks, or for an old favorite, try Potato-Leek Soup

Here is a lovely recipe for Sweet Pepper Quiche, which uses red and/or orange peppers and leeks or onions, with options for a crumb, pie, or grated potato crust.

Soup season is here! Check out this White Bean and Garlic soup with Greens.


As always, if you need an idea for the produce in your share, check our Recipe Page! You can search by vegetable!

FYI, you can always reference past email updates by going to the News & Blog page of our website.

 

Your farmers,


John and Aimee Good

Quiet Creek Farm

Posted 8/19/2013 6:31am by John and Aimee Good.


FARM NOTES: Autumn is quickly approaching it seems. And the fall crops are growing very well in the field, with the abundance of rain and cooler temperatures. The winter squash field, which is just uphill of the raspberry patch, is a sea of green. But if you look closely, you can see bright orange, yellow, and large tan squashes peeking out from underneath the leaves. After the leaves of the plants begin to die back, and the squashes have ripened to their fullest, we will cut them from the vines and take them to the greenhouse for curing.

Eating in season works so well. As the weather starts to cool, we look forward to the return of fresh greens and hearty roots to fill our bellies. Arugula, carrots, and leeks should be in the harvest soon. At this time of year, I always feel a slight sadness as the end of summer approaches. All the same I love the beautiful days, and like a bear preparing for hibernation, try to eat my fill of the summer foods: tomatoes, melons, sweet corn, cucumbers, etc. before they are gone for another long winter.


New Cookbook: This past winter I contributed recipes to a new cookbook called Fresh Food Nation: Simple, Seasonal Recipes from America's Farmers, along with other farmers from all over the country. The focus of the book is on seasonal cooking, with many recipes from vegetable CSA farmers. It also includes great information and tips on eating seasonally. There are short bios about each of the farmer-contributors included, as well as beautiful pictures. This cookbook has now been printed and we are able to place a group order for our farm. I will have the book available for perusing near the sign-in table. If you would like to purchase one, please put your name and the number of copies on the sign-up sheet with the book.


2nds: 2nds tomatoes & peppers should still be available this week. Check Heidi's counter for available 2nds.

Cooperative Shares:  Cheese, fruit,eggs, and bread shares this week.



THE HARVEST

Swiss Chard

Red potatoes

Watermelons

Sweet Corn

Heirloom tomatoes

Red tomatoes

Red onions

Garlic

Sweet colored Peppers

Red Beets

Cucumbers

Mix & Match: Zucchini, Summer Squash, Eggplant

COMING SOON: Leeks, Carrots, Kale



UPICK

Paste tomatoes, Cherry tomatoes, Hot peppers, Yellow beans, Raspberries, Flowers, and Herbs

COMING SOON

Edamame


RECIPES: Here is a great link, shared by a long-time CSA member, for a recipe to use Swiss Chard stems. At the bottom there are also lots of other great ideas for swiss chard leaves & stems. Check it out!

http://www.kalynskitchen.com/2008/02/baked-swiss-chard-stems-recipe-with.html

One of my favorite treats of summertime is Fresh Corn Cakes. This recipe uses lots of corn and very little flour, and you beat the egg whites, which makes them very light & fluffy cakes. 

Another tomato idea which makes my mouth water: Gratineed Tomatoes with Asiago and Fresh Herbs, thick slices of different colored tomatoes, broiled with a layer of breadcrumbs, asiago or parmesan cheese, and finely chopped fresh herbs. Yum!


As always, if you need an idea for the produce in your share, check our Recipe Page! You can search by vegetable!

FYI, you can always reference past email updates by going to the News & Blog page of our website.

 

Your farmers,


John and Aimee Good

Quiet Creek Farm

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The Good Farm is a certified organic farm raising vegetables, berries, flowers, and herbs for a CSA (Community Supported Agriculture) and farmer's market. Farmers John and Aimee Good specialize in providing the best quality and most flavorful varieties of the vegetables you love to eat- the staples! We have happy members - over 70% return every year!

 

Many customers say they eat healthier, feel better, learn to cook new things, save money, and even lose weight by joining the farm. We are all connected to farming, as we are all eaters. Experience seasonal eating. Support a type of farm that you can believe in; the kind you imagined as a child; where people pick the produce by hand, the soils are thriving, and the fields are full of life. Become a CSA member or visit The Good Farm at the Trexlertown Farmer's Market. Because "it's all GOOD!"

 

"Eating is an agricultural act" - Wendell Berry

8112 Church Rd.
Germansville, PA 18053
484-262-0675
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