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Posted 10/16/2012 12:03pm by John and Aimee Good.

                

TIME TO PLACE YOUR ORDERS!

Wild for Salmon will be holding their annual stock up for winter sale on Tuesday October 23rd and Friday October 26th from 2-7 pm. 

Steve & Jenn Kurian will be at the barn with a selection of their delicious and healthful wild-caught Alaskan salmon. Available: salmon portions, whole fillets, feta-dill salmon burgers, Hot Italian salmon sausage, smoked salmon (2 kinds), smoked salmon spread and smoked salmon ravioli (new!).

Bulk discounts for orders totaling 20 lbs or more!

For more information and to place pre-orders, please click on the link below. 

http://archive.constantcontact.com/fs030/1102467033824/archive/1111212910935.html

Posted 10/16/2012 12:01pm by John and Aimee Good.

ORDERS DUE FRIDAY FOR PASTURE-RAISED CHICKEN STOCKING UP SALE!

Now is the time to stock up on pasture-raised chicken from Ledamete Grass Farm so you can enjoy this delicious, nutritious poultry all winter long. Whole chickens, half chickens, boneless breasts, split breasts, thighs, legs, wings, hearts, livers, and feet are available. Orders must be placed by this Friday October 19th, and will be delivered on Friday November 2nd to Quiet Creek Farm. Orders can also be picked up at Ledamete Grass Farm by appointment.

(Sorry! The chickens will not be ready for the Tuesday pickup that week. Tuesday members can pick up their orders on Friday or make an appointment to go to the farm in Schnecksville.)

Please click on the link to access the Pastured Chicken Stocking-Up Order Form.


Orders must be returned to Ledamete Grass Farm by email, mail, or telephone. Contact April & Rob with any questions: ledametegrass@gmail.com or 610-767-4984.



Posted 10/15/2012 4:14pm by John and Aimee Good.


FIELD UPDATE

Not only did we have our first frost last Friday night, we had a low of 28 degrees at the farm! The flowers and sensitive herbs, and peppers were affected by the freezing temperatures. But the cold crops are resilient, and we will continue to enjoy the broccoli, kale and hardy greens, as well as the roots and cabbages. We provided the lettuces in the hoophouse with an extra layer of protection. We placed wire hoops over the beds and secured row covers to create a mini hoophouse within a hoophouse, which adds a few more degrees of protection. So the lettuces fared well and we should be able to continue to enjoy them for at least another week.

The nice thing about the fall crops is that they keep. Roots and squashes, provided you do not eat them all in a week, will keep fine. And if you cannot eat all your cooking greens, they freeze very well. Just place them in a pot with 1 inch of boiling water and cook until just wilted, but still bright green. Dip in a ice water bath (using a colander makes this easier) to cool quickly. Squeeze out excess water and pack into freezer bags. Label and place in the freezer to enjoy later in the winter.

And one more word about greens. If you like chard, you should try beet greens. Or even if you don't. I actually like beet greens better than chard, and think they are sweeter. Saute them as you would any cooking green. My standby is garlic, olive oil, and tamari soy sauce, but I also like cooking them with bacon. Cook a few slices of bacon until crisp. Remove from pan. Add chopped onion and saute until tender. Add chopped greens. Cook until tender. Crumble bacon over top. Add a dash of cider or balsamic vinegar if you like. The beet tops are so beautiful right now, I just wanted to put in a good word for them!


UPICK & Pre-picked ORGANIC PUMPKINS still Available!

$8 for large ones in the field, $9 at the barn. Little ones are free. Limit 1 little one per child. See Heidi for questions, directions, and payment.


THE HARVEST

Butternut Squash

Carrots

Broccoli

Onions

Garlic

Sweet Peppers

Potatoes

Mix & Match Greens: Leaf Lettuce or Arugula

CHOICE: Beets, Cabbage

Upick: Hardy herbs: parsley, cilantro, chives, thyme, oregano

Coming Soon: Leeks, Red Cabbage, Celeriac & Rutabaga


Recipes

Several ideas for butternut squash include my old favorite, Curried Squash Soup, as well as a creamy pasta dish, Pumkin Sausage Pasta, and a new twist, Butternut Squash Fries, because, of course, what is not delicious when baked as oven fries? I always love recipes that are quick, tasty and easy. This recipe for Winter Vegetable Pasta with Cheese is also great because you can make creative and tasty use of whatever veggies you have left from the share, or cooked veggie leftovers.


Enjoy the Harvest!

Your farmers,

John and Aimee Good


 

Posted 10/9/2012 10:57am by John and Aimee Good.

                

Wild for Salmon will be holding their annual stock up for winter sale on Tuesday October 23rd and Friday October 26th from 2-7 pm. 

Steve & Jenn Kurian will be at the barn with a selection of their delicious and healthful wild-caught Alaskan salmon. Available: salmon portions, whole fillets, feta-dill salmon burgers, Hot Italian salmon sausage, smoked salmon (2 kinds), smoked salmon spread and smoked salmon ravioli (new!).

Bulk discounts for orders totaling 20 lbs or more!

For more information and to place pre-orders, please click on the link below. 

http://archive.constantcontact.com/fs030/1102467033824/archive/1111212910935.html

Posted 10/8/2012 4:54pm by John and Aimee Good.


FIELD UPDATE

The fall flower garden has been quite pretty, with the brilliant reds and yellows of the long-lasting celosia, as well as the lovely zinnias. We hope you have enjoyed cutting from the garden all summer long. The first frost is approaching and we will soon have to say goodbye to these beautiful blooms until next year. The basil, eggplant, peppers, and lettuce are also frost-sensitive. But the roots such as carrots are actually sweetened by frost. And the hardy greens, such as kale, cabbage, spinach, and the broccoli can withstand frosts. We may experience our first frost this evening, but if not tonight, it is coming soon. So we will enjoy the last of summer's bounty while we have it. And plant our garlic and our cover crops to prepare for the coming of the next season. The cycle goes on. Thanks for choosing to experience it with us on the farm.

 

Deadline Extended to October 12th for the STOCKING UP SALE!

We are extending the deadline for "Stocking Up" orders one more week. In case you have not had a chance to place your order, you now have until Friday. Click on the link to access the Order Form. Orders can be returned to the barn, or emailed to Quiet Creek Farm. Orders will now be available for pickup on the last week of the CSA season, Tuesday October 30th and Friday November 2nd. There are printed copies of the order form also available in the barn.


Sale on Pastured Eggs

As the cool weather returns I find myself making muffins, cookies, and bread to warm the house and our bellies! Perhaps you are too. So we are offering a special sale on Pastured Eggs. You can now purchase 1 dozen for $3.75 or 2 dozen for $7. Have fun baking!


UPICK & Pre-picked ORGANIC PUMPKINS still Available!

$8 for large ones in the field, $9 at the barn. Little ones are free. Limit 1 little one per child. See Heidi for questions, directions, and payment.


THE HARVEST

Sweet Potatoes

Beets

Carrots

Broccoli

Red Onions

Garlic

Sweet Peppers

Potatoes

Mix & Match Greens: Leaf Lettuce, Spinach or Arugula

CHOICE: Radishes, Eggplant, Cabbage, Chard

Upick: Raspberries, Hot Peppers, Cilantro, Dill, Flowers & Herbs

Coming Soon: Butternut Squash, Leeks


Recipes

I love potato pancakes. They are so delicious, yet easy to make. And they can be topped with any number of things: apple sauce & sour cream, salsa, ketchup, chutney, etc. So I was very excited to discover this recipe for Vegetable Fritters, which is a variation on potato pancakes which incorporates whatever other veggies you have left from the share, such as carrots, radishes, turnips, zucchini, greens, etc. Have fun experimenting with variations of your own!

We are very excited to have sweet potatoes again! They are wonderful simply baked, or made into oven fries. But this recipe for Sweet Potato Black Bean Burritos is a yummy treat. Easy to make and easy to eat!(Butternut Squash can also be substituted for the Sweet potatoes in this recipe.)

Sweet, roasted beets combine with soft cheese and baby spinach in this delicious recipe for Roasted Beet Salad; a lovely autumn salad indeed.


Enjoy the Harvest!

Your farmers,

John and Aimee Good


 

Posted 10/2/2012 1:07pm by John and Aimee Good.

PASTURE-RAISED CHICKEN STOCKING UP SALE!

Now is the time to stock up on pasture-raised chicken from Ledamete Grass Farm so you can enjoy this delicious, nutritious poultry all winter long. Whole chickens, half chickens, boneless breasts, split breasts, thighs, legs, wings, hearts, livers, and feet are available. Orders must be placed by October 19th, and will be delivered on Friday November 2nd to Quiet Creek Farm. Orders can also be picked up at Ledamete Grass Farm by appointment.

(Sorry! The chickens will not be ready for the Tuesday pickup that week. Tuesday members can pick up their orders on Friday or make an appointment to go to the farm in Schnecksville.)

Please click on the link to access the Pastured Chicken Stocking-Up Order Form.


Orders must be returned to Ledamete Grass Farm by email, mail, or telephone. Contact April & Rob with any questions: ledametegrass@gmail.com or 610-767-4984.

Posted 10/1/2012 11:27am by John and Aimee Good.


FIELD UPDATE

Fall is harvest time, time to dig the roots. Here you can see the potato digger in action! We are very glad to be able to borrow this tool, saving much hard labor. It is still a heavy job, gathering up all the spuds from the soil and bagging them, but it is very gratifying to see all the potatoes spilling out from the ground when the digger goes through the field. This year we had some of our best potato yields ever. Especially great were the new potatoes we trialed called Lehigh. They are a golden-fleshed potato with great flavor and good size as well. And they are named for this region, which has a long history of raising potatoes in the northern part of the county!

 

ORGANIC UPICK PUMPKINS & PRE-PICKED PUMPKINS from The Rodale Institute!

CSA Members are welcome to Upick organic pumpkins on your regular Quiet Creek pickup day. Pre-picked pumpkins are available at the barn for $9 and Upick pumpkins are $8 for large pumpkins, and little ones are free. The pumpkin field is down the farm lane, just past the hoophouse. We will have a cart available to borrow, and examples of the pumpkin sizes. CSA members can pay for their pumpkins at the Quiet Creek barn. Please see Heidi to pay for your pumpkins, and with any questions!


STOCKING UP SALE!

Yes it is true, but hard to believe. The end of the season is approaching. We will be holding our annual "Stocking Up Sale" once again, so you can order extra of your favorite meats, cheeses, etc. from the farm store to last you through the winter.  Order forms will be due by Sunday October 7th, and the"Stocking Up" orders will be available for pickup on October 23rd and 26th.  Click on the link to access the Order Form.


PASTURE-RAISED CHICKEN STOCKING UP SALE!

Watch your inbox for the email with the order form to stock up on pasture-raised chicken from Ledamete Grass Farm. Whole chickens, half chickens, boneless breasts, split breasts, and other parts are available. Orders must be placed by October 19th, and will be delivered on Friday November 2nd. Orders must be picked on Friday November 2nd only. (The chickens will not be ready for the Tuesday pickup that week. Sorry! Tuesday members can come on Friday to get their chicken order.)


THE HARVEST

Savoy Cabbage

Carrots

Broccoli

Kale or Chard

Red Onions

Garlic

Sweet Peppers

Potatoes

Leaf Lettuce or Arugula

CHOICE: Bok Choy, Radishes, Eggplant, Winter Squash

Upick: Lots of beautiful Cilantro, see Recipe! Also Hot Peppers, Raspberries, Dill, Flowers & Herbs

Coming Soon: Sweet Potatoes, Butternut Squash


Recipes

The cilantro is lovely and abundant. Although we love to pair it with tomatoes, it is actually cool season crop and thrives in the late fall. Check out this recipe for Cilantro Pesto, a must for cilantro lovers, and it freezes very well.

The Savoy Cabbage, a crinkly-leafed variety is absolutely gorgeous this fall. It makes wonderful cabbage rolls. Try the traditional version of Stuffed Cabbage or Spicy Stuffed Cabbage, with raisins, pine nuts, cumin, and cinnamon.

Fall cooking greens are in abundance. I love this warming creamy soup, Golden Roots & Greens Soup, which uses many of the vegetables in this week's share.


Enjoy the Harvest!

Your farmers,

John and Aimee Good


 

Posted 9/25/2012 3:40pm by John and Aimee Good.

"Stocking" Up Sale

As the end of the CSA season draws near, it is time once again to "stock up" on all the extra goodies offered at the farm, to last you through the winter!

Click on the Order Form to open and view the form. Please fill out and return to the CSA pickup barn, or by mail (1996 Folk Rd. Fogelsville, PA 18051) or by email (farmers@quietcreekfarmcsa.com) before Sunday October 7th.

Orders will be available for pickup on Tuesday October 23rd and Friday October 26th. These are the correct dates for pickup. The dates in my previous email were wrong! Sorry!


What to order? How to store?

All meats are vacuum-sealed and frozen, and can be stored in your freezer for 6 months or more.

Soft cheeses, such as the ricotta, mozzarella, cream cheese and spreads, freeze very well. When thawed, the consistency is great. The hard cheeses can be frozen, but the texture is more brittle when thawed, fine for cooking but not great for fresh eating. But unopened, vacuum-sealed hard cheeses will keep for several months in your refrigerator.

Yogurt can be frozen, but the consistency changes when thawed. It is fine for making yogurt cheese, but not the same for fresh eating. In my experience, unopened yogurt does keep for up to a month in the fridge.

The dry goods; granola, sunflower oil, and soap, will keep just fine in a cool, dark place. The granola is only available for order by the case, but this includes a bulk discount of 15%. And be sure to notice the special on Handmade Soap, which is locally crafted using organic oils. If you buy 4 bars you get one free; a great gift idea for the holidays!


Questions?

Please email Aimee.


We are happy to help you eat locally!


P.S. Information about stocking up on Wild Alaskan salmon and Pasture-raised chicken will follow shortly.


Your farmers,

John & Aimee Good

Quiet Creek Farm



Posted 9/24/2012 3:23pm by John and Aimee Good.


FIELD UPDATE

The golden light of autumn is so beautiful at the farm. The green color of the crops and the newly planted cover crops seems to glow. The skies are so clear, and so bright. It is indeed a lovely time, not to mention the wonderfully diverse and delicious harvest! 

The hot peppers are bursting in the garden. See the simple recipe below to make your own hot sauce. Hot peppers also dry well, and you can make your own hot pepper flakes. Cut off the stems, deseed or not as desired (depending on how hot you want it to be, and whether you are using mild or very hot peppers). Dry in a dehydrator or low oven. Once they are dry, you can place in the food processor and pulse to break into small bits. Store in jars. I like to save old spice jars for this. These also make nice gifts! Cayenne peppers actually dry very well inside the house, in a dry location, and so can be strung on a string and hung to dry, which is quite pretty in the kitchen.


ORGANIC UPICK PUMPKINS from The Rodale Institute!

CSA Members are welcome to Upick organic pumpkins on your regular Quiet Creek pickup day. The pumpkins are $8 for large and medium-sized pumpkins, and little ones are free. The pumpkin field is down the farm lane, just past the hoophouse. We will have a cart available to borrow, and examples of the pumpkin sizes. CSA members can pay for their pumpkins at the Quiet Creek barn. Please see Heidi to pay for your pumpkins, and with any questions!


STOCKING UP SALE!

Yes it is true, but hard to believe. The end of the season is approaching. We will be holding our annual "Stocking Up Sale" once again, so you can order extra of your favorite meats, cheeses, etc. from the farm store to last you through the winter. Watch your email inbox for the order form, which will be sent later this week. Order forms will be due by Sunday October 7th, and the"Stocking Up" orders will be available for pickup on October 25th and 28th. 


THE HARVEST

Red Beets

Kale

Delicata Squash

Bok Choy (See recipes!)

Red Onions

Garlic

Sweet Peppers

Potatoes

Leaf Lettuce

CHOICE: Watermelon, Cabbage, Radishes, Eggplant

Upick: Lots of Hot Peppers: See recipes!

Also, Raspberries, Basil, Cilantro, Dill, Flowers & Herbs

Coming Soon:  Broccoli, Savoy Cabbage, Carrots, Sweet Potatoes


Recipes

The hot peppers are in abundance in the Upick garden, so we have some recipes here to give you ideas to enjoy this plentiful harvest. Louisiana Hot Sauce is a favorite of Heidi's. Also, try Chiles Rajas (similar to Chile Rellenos), a delicious cream cheese stuffed roasted hot pepper (use Poblanos, long green hot peppers, or Hot Wax, long yellow hot peppers; both of which are quite mild).

The bok choy has been very nice this fall. This week we will probably harvest the last of it. Here are some ideas to use this tasty green: Bok Choy with Apples, Stir-Fry Bok Choy in Thai Garlic Sauce.

Fresh beets are just starting to come in. We should have plenty of beautiful beets this fall, Detroit Dark Red, Chiogga (pink & white candy striped), Golden, and the winter storage variety called 3 Root Grex, which is a combination including our favorite long lost storage variety Lutz. These beets get quite large, but stay extremely sweet, and keep well through the long winter. Try this Beet & Gorgonzola Potato Salad for a pretty, and yummy salad, which is good served warm or cold.


Enjoy the Harvest!

Your farmers,

John and Aimee Good


 

Posted 9/18/2012 12:50pm by John and Aimee Good.

While the end of the season is still many weeks away, the coming of autumn may have you thinking about where you will get your vegetables this winter.  We are excited to share the following opportunity to extend the CSA season. Please read the information below from Great Bend Farm.


Great Bend Farm is offering shares in a Winter CSA, which will supply you with locally grown produce from November 20th to April 16th. Shares will be delivered every other week, to pick-up sites in Kutztown and Bethlehem. The boxes will include a combination of storage crops (potatoes, winter squash, cabbage, onions, carrots, etc.) and fresh crops from the fields and high tunnels (kale, spinach, salad greens, radishes, green onions, etc.). There is only one share size, enough to feed a family of three or two veggie lovers. Each share is $525. Pick-up sites in Kutztown 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 the first season for the Winter CSA and we are starting small. There are only 20 shares available, so sign-up now. For more information about Great Bend Farm please visit our website: www.greatbendfarm.com

To sign-up for the CSA, or to ask any questions, please send an e-mail to: farmers@greatbendfarm.com or call Sara :610-780-2579. Thanks!

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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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