News and blog

Welcome to the blog.
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

facebook.com/goodfarmcsa

instagram.com/goodfarmcsa

Posted 7/23/2018 8:13pm by John and Aimee Good.

Farm News:

Life on a farm is definitely not boring. There is always work to be done, some weather to worry over, and some new challenges to face.

For the past few weeks we have been busily watering all the crops and worrying about the lack of rain. Pictured right is farm apprentice David trellising tomatoes last week, in very dry fields, which tomatoes actually like. You can see how healthy the plants are. We water them with drip tape under the plastic mulch, watering the roots only, not the leaves.

Very quickly we have switched to worrying about too much rain, and the spread of foliar diseases on the summer crops!

Tomatoes as well as  cucumbers and all their relatives (summer squash, zucchini, winter squash, melons) are very susceptible to foliar diseases that are spread during rainstorms, and flourish in warm, wet, humid weather. We are taking preventative action during the brief periods of dry weather to protect the plants. We spray organically-approved products that either create a barrier on the leaves, such as copper, or that actually inoculate the leaf surface with beneficial bacteria to help prevent the harmful bacteria from taking hold on the leaf surface. 

Of course, these products do not actually enter the plant itself (they are not systemic), and so after hard rains they need to be re-applied. (Many conventional chemical controls actually enter into the plant, which is why they can persist for a long time.)

And so it goes. Always something . . . As I was working on this email this afternoon we lost power suddenly. Time to switch gears - stop and get out the generator and power up the barn to keep the walk-in coolers running, monitor temperatures, etc.

Good news  - now the the power is back on. I can finish this message to you!

Life on the farm keeps us in the moment, and helps us to remember to appreciate the good things (like the beautiful flowers blooming in the garden right now and the bounty of produce in the CSA shares!) and take the rest as it comes!

 

New this week - fresh garlic and sweet white onions; first picking of sweet corn, and hopefully watermelons!

THE HARVEST

Tomatoes

Carrots

Cucumbers - traditional green & white (Silver Slicer) cukes - These beauties are a new organic seed variety, bred by Cornell University. They have thinner skins, smaller seeds, and are slightly sweeter. Bonus - they are easier to pick because they show up so well against the green leaves!

Zucchini &/or Summer squash

Salad mix

Sweet White Onions

Fresh Garlic

Sweet Corn

Watermelon

Choice table:  Eggplant, Red beets, Swiss chard, Mini cabbages, Mini purplette onions, Garlic scapes

Coming Soon:  Muskmelon, green peppers, heirloom tomatoes

UPICK: Flowers.  Herbs - parsley, cilantro, dill, savory, basil. Green beans coming soon! Check board for amounts.





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 7/18/2018 12:48pm by John and Aimee Good.


We are busy working on harvesting all the garlic for the season, about 10,500 bulbs!

Below are pictures of the process, which involves pulling the bulbs (major squat workout!), shaking off the dirt, bundling them in groups of 10, filling bins and loading them onto the wagon. Then we take them over to the greenhouse, and lay them out on the tables under shade-cloths, to dry in a warm, well-ventilated area, out of the direct sun. After they are completely dry we will cut off the tops and compost them, and sort the bulbs, saving some for seed and storing the rest for weekly distribution for the CSA. We love the fact that we get to sort and save our own seed for the garlic every year. We will plant next year's crop in mid-October.

 
 

The greenhouse is full of garlic now, and you can smell it in the air!

 

THE weekly HARVEST!

Tomatoes

Carrots

Cucumbers

Zucchini &/or Summer squash

Head lettuce or Salad mix

Scallions or Mini Onions

Garlic scapes

Choice table:  Red beets, Swiss chard, Eggplant, Mini cabbages

Coming Soon:  Green peppers, Sweet corn

UPICK: Flowers.  Herbs - parsley, cilantro, dill, savory, basil tops. Check board for amounts.




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 7/16/2018 8:44pm 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! Thanks!

 

Farmer's Favorite Summer Skillet

1-2 zucchini and/or summer squash, sliced into rounds

sliced onion or scallion

swiss chard leaves, chopped into ribbons

1 large tomato, cut into wedges

2-3 garlic scapes, minced

handful of fresh herbs, chopped

olive oil

sea salt and ground black pepper

grated Parmesan (optional)

optional other ingredients: fresh corn cut off the cob, sliced sweet pepper, chopped green beans, chunks of eggplant, etc.

In a large skillet, heat oil over medium heat, garlic scapes and onions. Saute for a few minutes until fragrant. Add zucchini and/or squash, as well as swiss chard, and any other veggies desired. Cook for about 5 minutes, stirring frequently, until tender. Add herbs, tomato, salt and pepper. Stir for 1 minute more. Remove from heat. Adjust seasonings as desired. Top with grated Parmesan if desired.

Enjoy as is, over pasta, with crusty bread, or as a side with grilled meats.

Pickled garlic scapes

In its finished form, this pickle ends up tasting like a wonderfully garlicky dilly bean. If you like the combination of garlic and a snappy pickle, you'll be quite pleased with this one.

  • Yield:makes 1 pint
  • Active time: 30 minutes
  • Total time:1 week

Ingredients

  • 1/2 pound garlic spaces (approximately 2-3 bunches)
  • 1 teaspoon dill seed
  • 1/2 teaspoon whole black peppercorns
  • 3/4 cups apple cider vinegar
  • 3/4 cups water
  • 1 tablespoon pickling salt

Directions

  1. Trim the ends of the scapes, both the blossom end and the hard bit that formed at the original cut, and cut them into lengths that will fit in your jar. Prepare a small boiling water bath and a single pint jar. Place the dill and black peppercorns in the jar. Pack the trimmed scapes into the jar.

  2. Combine the vinegar, water and pickling salt in a pot and bring to a boil. Slowly pour the hot brine over the garlic scapes, leaving 1/2 inch headspace. Once the jar is full, tap the jar lightly to dislodge any air bubbles. Check the headspace again and add more brine if necessary.
  3. Wipe the rim, apply the lid and ring, and process in a hot water bath for 10 minutes. Let these pickles cure for at least a week before eating. Pickles will last for several weeks in refrigerator after initial seal is broken.

from https://www.seriouseats.com/recipes/2012/05/pickled-garlic-scapes.html

Zucchini Brownies

We love these easy zucchini brownies! More like a fudgy chocolate cake than a brownie, but it uses up to 3 cups shredded zucchini - a great excuse to make a chocolate treat!

*Adapted from Simply In Season

1 c. all-purpose or Jovial Einkorn flour

3/4 c. sprouted wheat  or whole wheat flour

1/3 c. cocoa powder

1/2 tsp. baking soda

1/2 tsp. salt

Combine above ingredients in a large bowl.

2-3 cups shredded zucchini

Stir in.

1 egg

3/4 -1 c. rapadura or natural brown sugar

1/2 c. plain yogurt

1/2 c. melted butter, coconut oil, or oil of your choice

1 tsp. vanilla

Combine in separate bowl and beat with fork. Stir into zucchini mixture. Spread evenly in greased 9 x 13 pan.

1/2 - 1 cup chocolate chips

1/2 cup chopped nuts (optional)

Sprinkle on top of batter. Bake in preheated 350F oven until toothpick inserted in center comes out clean, 35-40 minutes.

 

Cucumber Pancakes

This Recipe was contributed by a friend, an Indian woman. It is her mother’s recipe. You can use sub grated zucchini or squash for some or all of the cucumber  (I have made possible substitutions or additions in italics – Aimee.)

Ingredients

3 Fresh firm medium size cucumbers

Cream of rice or unbleached flour, (enough to absorb moisture after grating and adding salt to taste to cucumber) about 1/3-1/2 c.

Chopped cilantro ¼ cup (or basil, optional)

Finely chopped jalapeno pepper or regular green pepper for milder version

Finely chopped scallion, garlic scape, or red onion, about 1/4 c.

1/2 tsp. curry powder (optional)

Cooking oil

Serves 4 (makes 6-8 medium Pancakes)

Grate cucumbers. Gently squeeze and pour off excess liquid. Add salt to taste. Mix in unbleached flour or cream of rice, until your mixture is a thick batter. Add cilantro or basil, scallion, scape or onion, and pepper.

In a large skillet preheat oil to coat the pan. Add a spoon of the cucumber mix to the pan. Gently pat the mixture to spread evenly about ¼ inch thickness. Cook on medium high heat. When it browns, flip and brown other side.  Serve immediately with Indian lemon or mango pickle, or yogurt sauce, fresh tomato salsa, mango chutney, etc.

This recipe is fun to make when cukes are abundant. Crispy on the outside and tender and juicy on the inside. Enjoy!

 

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 7/5/2018 5:50am by John and Aimee Good.


Napa Cabbage is a very tender, leafy, juicy cabbage. We LOVE it! Our favorite way to use this long-keeping cabbage (just store loosely in a plastic or green bag), is to make slaw. You can do a traditional version with a mayo or yogurt based dressing, or an Asian-inspired dressing with soy sauce, sesame oil and ginger. Just chop this cabbage finely across the head for slaw. Do not grate or it will become too watery. It is also great in stir-fry, added at the end for a quick, light cooking.

Napa Slaw - 2 ways (Sesame Ginger, Yogurt-Mayo)

1/2 head Napa cabbage, chopped finely across the leaves, into thin strips

2-3 julienned radishes, turnips, and/or carrots

1-2 finely chopped scallions or mini onions

Mix in bowl. Top with dressing of your choice. Serve immediately or chill for a bit and then serve. Serves 4.

DRESSINGS BELOW: Mix dressing ingredients together with a fork in a bowl and pour over veggie mixture. Stir well to thoroughly combine.

 SESAME GINGER DRESSING:

3 T. olive oil

1 T. toasted sesame oil

1-2 T. soy sauce (to taste)

1 tsp. freshly grated ginger

dash of hot sauce or chili flakes or cayenne (optional)

 

YOGURT MAYO-DRESSING:

1/4 c. plain yogurt

1/4 c. mayonnaise

1/2 tsp. salt

1 tsp. mustard (optional)

1 tsp. sugar-

1 T. chopped fresh herbs (parsley, cilantro, dill, etc.) - optional


 

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 7/2/2018 7:28pm 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! Thanks!

 

CUCUMBERS 3 WAYS:

1) Cucumbers in Dill Cream

1 cup sour cream

1/4 cup chopped fresh dill

2 tbsp. cider vinegar

1 tsp salt

1 medium sliced onions, or several thinly sliced scallions

2 thinly sliced cucumbers

Mix sour cream with all but 1 tablespoon dill, vinegar and salt in small bowl.  Mix up rest of ingredients. Sprinkle reserved dill over top and serve cold. Can be served immediately or refrigerated for several hours.

 

2) Farmer's Favorite Cucumbers:

2 regular cukes, sliced in rounds

Marinade Options:

 1) 1/4 c. Cider Vinegar

1/3 c. cold water

½ tsp. salt

 

2) 1/3 c. seasoned rice vinegar

1/3 c. cold water

½ tsp. salt

Place sliced cukes in bowl. Pour marinade over and stir. Adjust water, vinegar, or seasonings to taste. Serve immediately and/or place in fridge and enjoy after several hours, the next day, etc. etc.

(We usually just keep a batch of marinade going for about a week. We eat all the cucumbers out of it, and then slice another into the marinade, and put it back in the fridge. We sometimes add slices of sweet onion, red pepper, tomato slices, or whole cherry tomatoes. This is very refreshing in the summer and can be enjoyed with any meal.)

3) Asian Cucumber Salad

2 medium Cucumbers sliced 1/4 thin
1 tablespoon Honey
3 tablespoon Rice Vinegar
2 tablespoon Soy Sauce
1 tablespoon Sesame Oil
1 tablespoon of Toasted Sesame Seeds
Chili Flakes

1. In a bowl whisk together honey, rice vinegar, soy sauce and sesame oil. Taste for seasoning and adjust as wanted.
2. In a separate bowl toss together the dressing and cucumbers. Fold the toasted sesames and allow salad to sit for 30 minutes or overnight
3. Top with chili flakes (optional) and serve!

 

Summer Kale Salad with Blueberries, Cherries, and Goat Cheese

Ingredients:
  • 1 bunch kale, torn (discard tough inner stem)
  • 1 cup fresh cherries, stemmed, pitted, and halved
  • 1 cup blueberries
  • 2 green onions, both white and green parts, sliced on the bias
  • 3 ounces (about 1/3 cup) crumbled goat cheese
  • 1/2 cup sliced almonds, toasted
  • 4 tablespoons extra virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 2 teaspoons pure maple syrup
  • 1 teaspoon dijon mustard
  • 1 teaspoon fresh lemon juice
  • salt and pepper, to taste

Directions:

  1. Place the kale in a large bowl. , cherries, blueberries, green onion, goat cheese, and almonds in a large bowl.
  2. Place the olive oil, balsamic vinegar, maple syrup, dijon, lemon juice, salt and pepper to taste in a mason jar.  Cover tightly and shake vigorously until emulsified.
  3. Pour the 1/2 of the dressing over the kale and toss to combine. For a more tender kale, you can massage the dressing into the leaves, until they become softened and bright green. I really like to make it this way, but this step can be skipped. 
  4. Add the remaining ingredients and toss to combine.  Serve and enjoy!

*adapted from https://flavorthemoments.com/summer-kale-salad-blueberries-cherries-goat-cheese/

 

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 6/22/2018 6:36am 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! Thanks!

So, as this is greens season, and greens are so good for you! Sometimes we all need some new ideas on how to use our greens, so I am including this great link I found to Greens Recipes from Simply Recipes, with a bunch of wonderful recipes for greens. I have no affiliation with them, I just like the simple recipes focusing on whole foods.

And remember, you can substitute many cooking greens for each other. For example, I often substitute spinach, Asian spinach, and kale in recipes. Also swiss chard and beet greens, and turnip greens. Even radish greens can be cooked, but they need to be cooked well as they are a bit more textured than other greens.

NOTE: If you cannot use all your greens within one week, freezing greens is super easy, and your future self with thank you!

First clean all your greens. For larger greens, like kale and chard,  remove the center rib and loosely chop. For smaller greens, like spinach, Asian spinach, turnips greens, no need to chop. You can  de-stem if you like, but not neccessary.

Place greens in a large pot with about an inch of water in the bottom. Bring to a boil and then reduce to simmer. Cook, stirring gently, until all greens are just wilted, and still bright green. For the best flavor, it is important to cook very lightly here. Scoop the cooked greens out into a colander and cool with some ice cubes. Squeeze out excess water and pack into ziploc bags, squeezing out excess air.

I usually put about 1 cup cooked greens into a quart size ziploc and squeeze if flat so that they stack nicely in my freezer. Wonderful to use these tasty greens in the winter!

White Bean & Garlic Scapes Dip

1/3 cup sliced garlic scapes (3 to 4)

1 tablespoon freshly squeezed lemon juice, more to taste

1/2 teaspoon coarse sea salt, more to taste

Ground black pepper to taste

1 can (15 ounces) cannellini beans, rinsed and drained

1/4 cup extra virgin olive oil, more for drizzling.

1. In a food processor, process garlic scapes with lemon juice, salt and pepper until finely chopped. Add cannellini beans and process to a rough purée.

2. With motor running, slowly drizzle olive oil through feed tube and process until fairly smooth. Pulse in 2 or 3 tablespoons water, or more, until mixture is the consistency of a dip. Add more salt, pepper and/or lemon juice, if desired.

3. Spread out dip on a plate, drizzle with olive oil, and sprinkle with more salt.

Yield: 1 1/2 cups.  Time: 15 minutes

Spring salad with Roasted Roots

Mixture of spring root veggies: turnips, radishes, beets, carrots, new potatoes

2-4 Garlic scapes

Salad mix, spinach, lettuce, or Asian spinach

olive oil

balsamic vinegar

salt and pepper

soft cheese such as goat chevre, feta, fresh mozzarella (optional)

 

Cut washed, trimmed roots into cubes. Smaller cubes for longer-cooking roots, such as potatoes, carrots, and beets, and larger cubes for quicker-cooking roots, such as turnips and radishes. Throw in a few whole garlic scapes for a pretty effect or chop them finely to coat roots. Toss all with olive oil and season with salt and pepper.

Place in roasting pan and roast at 400 - 425 for about 25 minutes, until tender. I generally cover the roots for the first half of cooking, to soften them, and then uncover for the second half of cooking time, to caramelize the sugars and cook off any liquid.

Remove roots from oven and scatter soft cheese over top of roots to gently melt.

Place a bed of greens on each plate. Top with roasted root mixture. Splash a bit of olive oil and balsamic vinegar over. Serve with additional sea salt and ground black pepper, to add as desired. Can serve 4-6, if filling a 9 by 13 pan with one layer of roots. This is also a good cold salad with leftover roasted roots.

 

Glazed Turnips - shared by a CSA member

1 bunch turnips, scrubbed clean and quartered

1 T butter or coconut oil

2 T honey or maple syrup

1/2 C water

coarse salt and ground pepper

1 T lemon juice

Using a skillet with a lid, combine turnips and water. Bring to boil over medium-high heat. Reduce to simmer; cover and cook until turnips are just tender, 10 minutes. Uncover, add remaining ingredients except lemon juice, add bring back to boil and cook until liquid is almost reduced, 10 minutes.  Liquid should become a bit syrupy so be sure to stir occasionally to prevent the sugar from burning. Cook until turnips are golden and glazed. Season with additional salt and pepper if desired. Stir in lemon juice. Serve warm. Makes about 4 portions.





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 6/18/2018 5:02pm by John and Aimee Good.

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


New this week - garlic scapes! 
Garlic scapes are the flowering tops of the garlic plants, and are harvested before the bulbs are ready. Garlic scapes are more mild in flavor than garlic, like green garlic, very delicious, and fun to eat as well! You can grill or roast them whole, and their curly-cues are pretty and delicious!

 

Time to put on your dancing shoes, we need some rain dances for the farm! We had a lot of wind last Thursday and Friday, which dried out the fields, and the extreme heat is drying as well. We are watering the crops day and night. Running drip irrigation in the daytime, to reduce any water loss by evaporation, and overhead sprinklers in the evening. Hoping for blessings to fall from the sky again!

 

THE HARVEST

Salad mix Our special salad mix is cut from mini heads of multi-leaf (very dense) lettuces, for the best flavor, texture, crunch, and keeping quality!

Scallions - great for salad, or added near the end of a stir-fry or mixed veg. saute.

Garlic scapes - Chop finely and use just like you would garlic. Estimate 2 scapes for 1 clove for recipes. Also wonderful grilled or roasted. Check the recipe page for more ideas!

Hakurei turnips - I know these are delicious for snacking or in salads, but I am hooked on roasting them. If you have not tried it yet, do! It's delicious!

Red radishes - Did you know you can also stir-fry or roast radishes? It changes their flavor, they become more mild and juicy. And the bright pink color is great in a mixed veg. stir-fry or a dish of roasted roots!

Greens choice: Spinach, Arugula, Asian spinach

Red & White Russian Kale - this tender kale really reminds me of spinach. I love it in omelets, with pasta, and with black beans in burritos. Check the recipe page for more ideas!

Choice table: Head lettuce, bok choy, red beets

 

Coming Soon: Napa Cabbage, broccoli, zucchini, summer squash

UPICK: Strawberries, sugar snap peas! Check board for amounts. Berries are on their way out. Probably last picking, but peas are just beginning! More on the way!


 *EXTRA SHARES: Cheese, Eggs, bread shares this week!

 

COFFEE SHARES! Let me know if you may be interested in a biweekly (every other week) option. We could add that!

Coffee shares from Bake Oven Coffee Roasters!  Organically sourced & free-trade beans! Click here to Update your Membership and add the coffee share, or any of our cooperative shares: fruit, eggs, cheese and bread! Fruit begins mid-July with blueberries and peaches!

 

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 6/11/2018 4:34pm by John and Aimee Good.

ARUGULA: Arugula is a mildly spicy salad green, wonderful paired with fruit, cheese, and nuts, topped with balsamic vinaigrette. It is great on sandwiches, and can also be wilted, or cooked. It is very tender, and cooks quickly. 

Wilted Arugula Salad

 This is one of my favorite arugula dishes. It can be served slightly warm or cold, on it's own or over pasta. Wilting the arugula with the warm veggies mellows the spicy flavor, and makes it into a smaller amount, easier to use in 1 meal!

1/2 lb ricotta, drained

1/3 c. sun-dried tomatoes, or roasted red peppers, packed in oil

1/3 c. chopped walnuts

1 large sweet onion

2 T. olive oil

optional additions: olives, croutons, shaves parmesan, etc.

Balsamic vinaigrette:

½ c. olive oil

scant ¼ c. balsamic vinegar

1-2 tbsp. tamari soy sauce (to taste)

(optional) chopped fresh herbs such as parsley, dill, basil, etc.

 

Peel and thinly slice onion. Saute onion in olive oil over medium to low heat, until the onions carmelize, about 15 - 20 minutes. They should be very soft and just starting to brown. Watch them closely to make sure they don't burn!

Meanwhile, chop arugula coarsely and place in salad bowl. Mix with drained ricotta and chopped walnuts.

Add roasted red peppers and/or sun-dried tomatoes.

Once onions are carmelized, add to bowl. Mix everything together until arugula wilts. Add any desired additional toppings.

Mix all dressing ingredients in jar and shake well to amalgamate. Dress salad lightly and serve at once.

 

Arugula Pesto

 Delicious over pasta, with bread and cheese, on grilled cheese, added to soup for a flavor burst, on warm, steamed potatoes, and more!

1 large or 2 med. cloves garlic (or a few garlic scapes, or bunch of garlic chives)

½ c. pine nuts or walnuts

½ lb. arugula (or more, to taste)

½ tsp. salt

2 tbsp. lemon juice

grated parmesan cheese (1/4 to 1/3 cup, or to taste)

extra virgin olive oil

 

In a food processor, chop garlic, pine nuts and arugula, adding items in that order. Add salt and lemon juice. With food processor running, add olive oil in a thin stream, until you have a smooth paste. Add cheese and mix. Adjust seasonings to taste.

Yield: about 2 cups.

*Note – this freezes beautifully, in small containers, or ice cube trays for single servings. (Remove from trays once frozen and store in Ziploc freezer bags.)

 

Radishes:

The mild spice of radishes is perfectly balanced by the creaminess of cheese, in my mind. Here are 2 recipes that pair radishes with cheese, as a spread and as a salad.

The salad could be prepared without the parmesan, or nutritional yeast would make a great substitution.

Radishes can also be cooked! They are wonderful in stir-fry, or roasted in the oven. Like all roasted roots, they become sweeter and juicier. Enjoy!

Spring Radish Spread, from The Farmers Market Cookbook

8 oz. cream cheese, softened                                  

1 tbsp. chopped chives or scallions                                  

1 tsp. chopped fresh dill  or parsley  

½ tsp. sea salt

1-2 tbsp. prepared horseradish, drained (optional)

1 cup finely chopped, or grated radishes

Mix all ingredients. Cover and refrigerate 1-2 hours. Serve with crackers or crusty bread (baguettes, sourdough, thin slices of rye). Makes about 2 cups.

Radish Salad with Parmigiano Cheese, Local Flavors, Deborah Madison

1 bunch radishes, thinly sliced or julienned

1 tbsp. thinly sliced chives

Olive oil

2 ounces Parmigiano cheese

Sea salt and ground black pepper

Salad greens, lettuce, or arugula

Tender radish greens (optional)

In bowl, toss radishes, chives, and radish greens using) with enough oil to lightly coat vegetables. Place vegetable mixture on a bed of salad greens (or lettuce or arugula). Sprinkle salt and pepper. Grate or shave cheese over top. Serves 2-4





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 6/11/2018 4:12pm by John and Aimee Good.



Every week we hope to have at least one new vegetable in the shares - this week we are harvesting beautiful red radishes, as well as arugula, the mildly spicy salad green! 

Pictured left, Farm apprentice David Darling is harvesting hakurei turnip bunches for this week!

We were SO HAPPY to get a nice rainfall on Sunday evening. We had about 1 inch total from the day and night, which was much needed - a blessing indeed. John kept going out onto the porch to check on the rain, and coming back into the house with a smile. He is "a little less worried farmer" with water falling from the sky to water the plants for us. It had been getting quite dry, and we were irrigating every day, sometimes twice a day.

 

THE HARVEST

Salad mix Our special salad mix is cut from mini heads of multi-leaf (very dense) lettuces, for the best flavor, texture, crunch, and keeping quality!

Bok choy Separate leaves by cutting off stem and wash thoroughly. Sometimes I like to cook the entire leaves whole, in a medium high heat stir fry with tamari soy sauce and a splash of rice or cider vinegar. They are very pretty and fun to eat this way!

Red radishes Pretty radishes brighten up any salad. Great sliced and topped with cheese, better than crackers. And radish sandwiches are great. I like to use butter or mayo on a good sourdough bread, top with thinly sliced radishes and thinly sliced cheese, perhaps some chopped scallions as well. Or you can make radish spread -check the recipe page!

Hakurei turnips  This special Asian variety of turnip is quite mild and almost sweet. Delicious for snacking, salads, roasting, etc.

Scallions - tender young scallions are great for salad toppings, sandwiches, snacking, or adding to stir-fry, just at the very end, so as to keep their nice flavor and not overcook!

Greens Choice: Arugula, spinach, Asian spinach

*Arugula is a mildly spicy salad green, wonderful paired with fruit, cheese, and nuts, topped with balsamic vinaigrette. Almost like dessert for dinner. Arugula pesto is also easy to make and great over pasta or with bread and cheese, and it freezes beautifully.

*Asian spinach is an asian green with a mild flavor and taste similar to spinach. I like to mix it with the lettuce mix for salads. You can also cook it like as you would spinach. Unlike spinach, it does not have oxalic acid and people who have a hard time with raw spinach can usually handle Asian spinach well.

Coming Soon: Napa Cabbage, broccoli, zucchini, summer squash, red beets

Upick: Strawberries, parsley - check UPick board for amounts!  Reminder: Please bring scissor for herbs and containers to transfer your berries into to take home. Thanks!

*Strawberry picking will be the flag system - read instructions on UPick board and ask for help if needed! You start at an orange marker, pick in the direction listed on the board. Move the orange marker to where you finish your box/es. Thanks!

 

COFFEE SHARES! We hope you enjoyed the coffee samples from Bake Oven Coffee Roasters! If you would like to get some of their delicious coffee every week, you can now sign up for a coffee share! Click here to Update your Membership and add the coffee share, or any of our cooperative shares!

COFFEE SHARE: Freshly roasted coffee, from our neighbors at Bake Oven Coffee Roasters, right here in Germansville. Half pound per week, available as whole bean, or drip grind, your choice. Varieties will rotate weekly through seasonally available varieties, including Zambian, Ethiopian, Brazilian, and Guatemalan. Note: coffee reaches peak flavors and aromatics 3-6 days post roast, then does a slow reduction in flavors for about the first 30 days. Coffee for your share will be roasted 3 days prior to distribution, so you are getting the absolute best in flavor from your cup.

Price: $7/week, $147 for 21 week season (beginning 3rd week of June)

 

*COOPERATIVE SHARES: Eggs, bread shares this week! Please check off your name on the appropriate sign-in sheet and retrieve your shares from the cooler or display hutch. Please ask if you need help!

*Local goods available for purchase: NEW - cheeses from the Bad Farm out of Kempton, Pa!  Also Good Farm pasta sauce and ketchup, grassfed beef, organic pastured eggs, Wild Alaskan salmon, local yogurt and butter, local honey. More yogurt, cheeses, maple syrup, and more meats coming soon! 

 

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

Join our mailing list
Blog archives

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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