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Posted 10/28/2012 11:54am by John and Aimee Good.

Due to the predictions of very bad weather on Monday and Tuesday from the hurricane, we will be postponing Tuesday's pickup to the following week, November 6th. We want to ensure that our members can pick up their last share of the season safely, and happily. We do plan to have the Friday pickup on November 2nd, as scheduled.

We will be watching the weather closely as this progresses. If it turns out that the hurricane alters course and we have mild weather, we would like to still have the pickup this Tuesday, October 30th. So please check your email inbox again tomorrow for the final update.

Thanks very much!


Your farmers,

John and Aimee Good

Posted 10/23/2012 1:33pm by John and Aimee Good.

RENEWAL TIME

Now is the time to renew your membership in Quiet Creek Farm for the 2013 season. A $100 deposit is all that is required to hold your spot. All current members will have the opportunity to renew their membership until the end of 2012. In the beginning of 2013, we will open membership to the waiting list.


DIRECTIONS

To renew your share, please click on the Membership Form to view the small and regular share payment options for 2013. Then you can print and fill out the form. Return the larger half to Quiet Creek Farm with your check for $100, or payment in full, as you prefer. Keep the smaller half for your records and as a payment plan reminder. Alternatively, if you have no changes in your information, you can simply send a check for renewal. Be sure to note your full name, share size, pickup day, payment plan option, and indicate if you have a share partner.

Mail completed forms and checks to

Quiet Creek Farm

1996 Folk Rd.

Fogelsville, PA 18051


THANK YOU

Thanks very much for sharing in this harvest season with us. We hope you have enjoyed the bounty from our farm, as well as the opportunities provided to enjoy good food from other local farmers. We are grateful for the cooperation from Mother Nature this year, which aided us in our efforts to produce beautiful, delicious, nutritious vegetables.

We work hard every year to provide you, our members, with the best vegetables. However the results of this work vary from year to year, based on weather and other conditions beyond our control. This is why farming keeps us humble, and also why we do all we can to improve our odds. By growing over fifty different crops, in many successions throughout the season, as well as many different varieties we try to ensure that there will be a bountiful and diverse selection of vegetables each and every week. Each season, we evaluate our successes and failures, striving to make any improvements possible. Furthermore, we continually pursue further education in sustainable agriculture, to ensure that we are farming in the best way that we can.


We feel that this season has indeed been a successful harvest, and we look forward to next year with optimism. We hope you have enjoyed this season on the farm and are also looking forward to sharing the next harvest with us!


Your farmers,

John and Aimee Good

Posted 10/22/2012 3:40pm by John and Aimee Good.


FARM UPDATE

The last vegetable crop to be planted on the farm is garlic. Every year we harvest all the garlic in July, and dry it in the greenhouse. We sort out the biggest, best heads to be saved for the seed garlic. Last week we broke up all the seed garlic heads into cloves. We planted the cloves, which will grow the garlic plant for the next season. We planted 7 beds in all, 3 rows/bed at 6 inches, which is about 9000 cloves!

The last bed was planted Thursday afternoon. The rain storm, which started Thursday night and went into Friday morning, was much worse than expected. We got over 5 inches of rain and it came down fast and furious. The soil, so nice and loose from making the new beds, was very vulnerable to these conditions. The rain caused some washing in the fields, a sad site to see on Friday morning, just after the completion of that big job.

But farmers are resilient, just like the plants we grow. This morning we collected the garlic cloves that had washed to the edge of the field and re-filled the two trenches that had been created. Tomorrow we will re-create the hills in the bed and re-plant the sections of the beds that washed out. Then the garlic will be mulched with a thick layer of straw to protect it over the winter.


CSA SCHEDULE: Two weeks of CSA pickup remaining, this week and next. Last pickup dates are Tuesday Oct. 30 and Fri. Nov. 2nd.


RENEW YOUR MEMBERSHIP!

Now is the time to renew your membership for the 2013 season. A $100 deposit is all that is required to ensure that you will have a spot in the CSA next year. All current members will have the first opportunity to renew their shares. Membership will then be opened to the waiting list in January of 2013. Please watch your email inbox for the 2013 membership form, coming soon!


WILD ALASKAN SALMON STOCK-UP SALE THIS WEEK!

Jenn Kurian of Wild for Salmon will be at the barn this week, during normal pick-up times, with a supply of their wonderful Wild Alaskan salmon portions, whole filets, smoked salmon, salmon burgers,  smoked salmon spread, and new - smoked salmon ravioli. Be sure to stop by their table and check out their great products! For last minute pre-orders, or to view their product list and pricing, click on the link below.

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


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

Leeks

Sweet Potatoes

Carrots

Broccoli

Onions

Garlic

Potatoes

Mix & Match Greens: Leaf Lettuce, Baby Heads, or Spinach

CHOICE: Beets, Cabbage, Kale

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

Coming Soon: Red Cabbage, Celeriac & Rutabaga


Special Request for Butternut Squash Gnocchi Recipe!

We had a special request for a Butternut Squash Gnocchi recipe. I remember that we received this recipe from a member and forwarded it to everyone. Unfortunately, we did not put it on the website. If you have this recipe, please let me know so I can share it with the group again, and this time I'll also put it up on the site. It was delicious! Thanks!

Recipes

There are beautiful leeks in the share this week, and they inspired me to find new leek recipes. This very creamy version of Potato Leek Soup uses both buttermilk and cream. I also like this Broccoli Leek Soup, which has homemade garlic croutons as a topping. And for something different and quite tasty, try this Greek-style Pasta with Leeks, which tops spinach pasta with a tomato-leek based sauce, flavored with crushed fennel seeds, black olives and feta cheese.


Enjoy the Harvest!

Your farmers,

John and Aimee Good


 

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


 

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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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