News and blog

Welcome to the blog.
Posted 7/8/2013 1:41pm by John and Aimee Good.


FARM NOTES: How are these vegetables going to travel from our farm to your home? Please remember to bring your own bags, baskets, coolers, etc. to transport your produce, including bags for lettuces and greens. And if you have a collection of clean plastic bags, please feel free to bring those to the farm and place them in the wooden boxes at the sign-in table, to share with other members, for the days when we forget our bags! 


The tomato harvest should be increasing this week. Hopefully we will have some eggplant and pepper soon. The garlic harvest is also not far off. We are on our way to more summer crops! Sadly, the lettuces will be finished shortly. But we do have some very nice tender cabbages this week, which will make lovely slaws for this hot weather. And there are so many ways to make salads in the summer. Check out the recipes below for Beet Salad, Broccoli Salad, and Zucchini-Tahini Dressing!

Cooperative Shares: Cheese shares are delivered this week!

NEW- We will have extra cheeses from Hillside acres available for purchase from the display cooler!

NEW - You may have notice that we have a new dairy producer for the farm store - Wholesome Dairy Farms yogurts, kefir, and greek yogurts are made fresh with milk from a small herd of grass-fed cows, located in Douglassville, PA.


PAYMENTS: Final payments are overdue. ALL BALANCES MUST BE PAID IN ORDER TO PICK UP YOUR SHARE THIS WEEK!

Please check the Customer Balance sheet here, or in the barn to make sure your balance is paid in full. Please let me know if you have any questions or problems with your balance. Thank you!



THE HARVEST

Red Beets

Lettuce heads

Zucchini & Summer Squash

Garlic Scapes

Cucumbers

Tomatoes

Tendersweet Cabbage

Broccoli - last picking


UPICK

Green beans, Cilantro, Parsley, Dill and Perennial herbs: chives, oregano, thyme, sage, garlic chives

COMING SOON

Garlic, Green Peppers, Asian eggplant


RECIPES:  Although the broccoli harvest is on the way out, if you have a backlog of broccoli in your fridge as I did, this Broccoli Salad is a great recipe. I especially like it because it is a healthy variation on this traditional picnic favorite - using plain yogurt instead of mayonnaise.

I love beets in all forms, but this Beet Salad may turn the heads of even those who shy away from beets.

My mother passed me this recipe for Zucchini-Tahini Dressing which is very tasty and a lovely shade of green. It makes a delicious salad dressing, or you can make it into a dip by substituting the olive oil with cream cheese or sour cream. Enjoy!


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

 

Your farmers,


John and Aimee Good

Quiet Creek Farm

Posted 7/1/2013 2:38pm by John and Aimee Good.


FARM NOTES: This has been an excellent spring for broccoli. The cooler start to the season and the ample rainfall has greatly benefitted this crop. We are just starting on the harvest of the new "heat-tolerant" variety, which is the third succession planting. We hope you are enjoying this tasty, green "flower" of the garden. (Broccoli is unique in that we eat the flower of the broccoli plant, whereas in most vegetables, we eat the fruit, leaf, or root of the plant.) 

The cucumbers are also doing very well this spring. The first cukes are a a new, early-maturing variety and we are pleased with the flavor, appearance, high yields and early ripening. We hope you are loving them as well! Most of those we have eaten were quite sweet, but I have noticed an occasional cucumber with bitter skin, which can happen in hot spells. If the skin is bitter, you can peel the cucumber and the flesh is still sweet.

BULK ORDERS OF CUKES FOR PICKLING AVAILABLE! The cucumbers are growing very quickly and the second planting is about to come in this week too, having caught up to the first. Since we are going to have a glut of cucumbers, we are offering bulk orders of cukes to members for pickling, at the wholesale price of $1.50/lb.  Please email to let us know how many pounds or cucumbers you want, your name, and your pickup day. We will have them packed and ready for your pickup day. Payment is due at pickup. Check the recipes below for canning sweet Bread & Butter Pickles and Dill Pickles, as well as Heidi's easy Refrigerator Pickles.


Cooperative Shares: Pizza and chicken shares are delivered this week!


PAYMENTS: Final payments were due last week. There are quite a few members with outstanding balances.

ALL BALANCES MUST BE PAID IN ORDER TO PICK UP YOUR SHARE THIS WEEK!

Please check the Customer Balance sheet here, or in the barn to make sure your balance is paid in full. Please let me know if you have any questions or problems with your balance. Thank you!



THE HARVEST

Red Beets

Rainbow Chard or Kale

Lettuce heads

Salad mix

Broccoli

Zucchini & Summer Squash

Mini Purplette Onions

Garlic Scapes

Cucumbers

Tomatoes - first picking from the hoophouse - a bit pink & firm. Allow them to ripen for at least 2 days on the counter for best eating quality!


UPICK

Sugar Snap peas*, Cilantro, Parsley, Dill and Perennial herbs: chives, oregano, thyme, sage, garlic chives

*Sugar Snap peas are at their peak! Pick and store in sealed plastic bags in the fridge. For long-term storage, steam-blanch for 1-2 minutes only in a colander, cool quickly in an ice-water bath, dry on towel, pack into ziploc bags, squeeze out excess air, and store in freezer. Be sure not to over-cook or peas will be soggy when thawed for stir-fry. 

COMING SOON

Garlic, Green Peppers, Asian eggplant


RECIPES:   Beets are new this week. Separate the roots from their tops, and store each in a plastic bag to prevent drying out. I just love fresh beets from the farm. They are so sweet! Try them roasted or grilled, which really intensifies the flavor and sweetness. See the recipes for Roasted Beets and Grilled Beets for instructions. Beets can also be grated raw onto a salad, which is very pretty and tasty. Check out the various Beet Salad recipes on the website. Also, beet tops can be cooked just like swiss chard. You can even cook them together. Wash leaves, chop finely, and saute with onion or garlic scape and tomato. They are great with eggs or pasta.


If you are interested in preserving the harvest, pickles are an easy and delicious place to start. For bulk amounts of cukes for canning, please email to place an order for pickup at the farm on your regular day. The Bread & Butter Pickles and Dill Pickles are my two favorites for canning.

We also have two recipes for Refrigerator pickles, for small batches just stored in the fridge.


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

 

Your farmers,


John and Aimee Good

Quiet Creek Farm

Posted 6/24/2013 2:29pm by John and Aimee Good.


FARM NOTES: The last week of June, and the heat of summer is upon us. The spring crops are waning. The strawberries are just about done producing. We hope you enjoyed the taste of the berries this spring. We were glad that we still got some fruits after the freeze on Mother's Day ruined the first blossoms. With any luck, and avoiding a late freeze, we hope to have much better yields next year. We will soon renovate this patch to keep it for next year. We will also be planting another patch this fall, for picking in the spring of 2014.

Cool season crops are on their way out. The spinach has gone to seed. This will be the last week for the radishes, turnips, and Napa cabbage. We have planted a third succession of very heat-tolerant broccoli, which looks great and is just starting to form heads.  So we should contine to have broccoli for a few weeks. We hope to have lettuce for a few more weeks as well, but we will have to see how it handles this heat. The heat should bring on the harvest of the summer crops -cucumbers, zucchini, and the much-anticipated first tomatoes of the season. Pictured to the left are the green beauties hanging in the tomato hoophouse. We are eagerly awaiting their ripening!

Cooperative Shares: Cheese shares are delivered this week!

PAYMENTS: Please check the Customer Balance sheet here, or in the barn. All final payments are due June 30th. Everyone must be paid in full this week in order to continue to pick up their shares in July. Please let me know if you have any questions or problems with your balance. Thank you!

Sign-in: Please sign in when picking up your vegetable share, and any other "Cooperative Shares" every week. Thanks!


THE HARVEST

Lettuce heads

Salad mix

Napa cabbage OR Tendersweet Cabbage

Hakurei turnips OR Radishes

Broccoli

Zucchini & Summer Squash

Scallions

Garlic Scapes

Possibly Cucumbers


UPICK

Sugar Snap peas, Cilantro, Parsley, Dill and Perennial herbs: chives, oregano, thyme, sage, garlic chives

COMING SOON

Red Beets, Garlic


RECIPES:   It is always exciting when then garlic scapes are ready. Their fresh, unique garlic flavor is wonderful. Garlic scapes are the green flowering tops of the garlic plant which will form the seed head. To replace garlic in recipes, 2-3 scapes is equivalent to 1 clove of garlic. Chop scapes finely, as you would garlic cloves.Garlic scapes can be roasted whole. Just add whole scapes to any roasted veggie dish, or throw on the grill. See the recipe for White Bean & Garlic Scapes Dip

For supper on a warm evening,  I like to make this dish - Grilled Romaine Lettuce, which is slighlty smoky and wilted, but still crunchy and juicy. It can be served as is or made into a dinner salad with some smoked tofu or grilled chicken and sliced veggies. Although the recipe calls for Romaine, I think it could be done with the large greenleaf heads as well.

The cabbage is doing very well this spring. The last of the Napa cabbage will be in the share this week, and likely the first of the Tendersweet. Tendersweet is a delicious cabbage that lives up to its name, with very fine, crunchy, mild-flavored leaves. For something different, try this Asian-flavored Slaw. Although the recipe calls for Napa Cabbage, it would work just as well with the Tendersweet.

And last but not least, I wanted to re-introduce one of my favorite recipes for using up the last veggies from the share at the end of the week. This Spring Quiche recipe is a great one for substituting a bit of whatever you have on hand, and is very quick to make with a crumb crust instead of a pie dough crust. Enjoy!


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

 

Your farmers,


John and Aimee Good

Quiet Creek Farm

Posted 6/17/2013 3:27pm by John and Aimee Good.


Farm Thanks: Farm apprentice Kristina Markey captured the lovely images featured in this harvest update. Thanks Kristina!

Farm Notes: I love to walk the fields after a good soaking spring rain. There is such beauty in the long rows of vibrant green crops against the backdrop of moist, rich soil. The farm landscape is just as pleasing to the eye as each vegetable in it. The close-up shot below show that our favorite Hakurei turnip, fresh-picked in the hand, is just as beautiful, in its own unique way. We strive for excellence on our farm. And beauty is a measure of that. Farmer John always says that if it looks beautiful, we must be doing something right.

Cooperative Shares: Switchback Pizza Company's Pizza Shares first delivery is this week. Please check off your name on the member sheet, and find your pizzas in the small white freezer next to the walk-in cooler. Heidi will be collecting any balances owed for pizza shares this week.

Payments: Please check the Customer Balance sheet here, or in the barn. All final payments are due June 30th. Thank you!

Sign-in: Please sign in when picking up your vegetable share, and any other "Cooperative Shares" every week. Thanks!



THE HARVEST

Lettuce heads

Salad mix

Kale

Spinach

Napa cabbage

Hakurei turnips

Radishes

Broccoli

Zucchini & Summer Squash

Scallions

UPICK

Sugar Snap peas, Strawberries, Cilantro, Parsley, Dill and Perennial herbs: chives, oregano, thyme, sage, garlic chives

COMING SOON

Cabbage, Red Beets


COOKING & STORAGE TIPS

Greens storage: Greens keep best in plastic containers or sealed bags, with some air space to avoid crushing. A damp towel on top and bottom will prevent wilting, but be careful - too much moisture will reduce shelf life. You can remove the greens from turnips store them separately from the roots, to save space and improve shelf life.Greens should be used in 1-2 weeks: 1 week for salad greens, 2 weeks for cooking greens, such as kale.

Roots storage: Roots such as turnips and radishes should be stored separate from their tops, in a sealed container, or in a plastic bag in the crisper drawer of your fridge. Roots will keep for several weeks, but they need high humidity. The fridge is very drying, and if they are not kept in a sealed container or plastic bag, it will pull the moisture out of them and they will become soft and rubbery.

Recipes: I always like to provide lots of recipe ideas for Napa Cabbage (also called Chinese Cabbage), since it is more unfamiliar vegetable and it is so big. There are many wonderful ways to use this vegetable. Some new recipe ideas include: Spring rolls with Peanut Sauce, Napa Cabbage Stir-fry with shrimp, Karen's Napa Recipe from Brookfield Farm (which combines napa, gruyere cheese, and olives with an light dressing) and Korean Sauerkraut (Kimchi), a naturally fermented vegetable mixture that is tangy, spicy, and delicious, as well as fun and easy to make.

For more Napa information - (repeated from last week) read this. . . Napa is a tender, leafy version of cabbage. It has a slightly sweeter taste and is more juicy than traditional cabbage. It is delicious in stir-fry, and also makes wonderful slaws or salads. To use, separate leaves and wash well. Stack leaves on top of each other. Slice through pile to make thin strips for stir-fry or salad. Or use a mandolin or food processor to slice very thinly.

Be sure to check the Recipe Page of our website for lots of great recipe ideas. You can search by vegetable!

 

Your farmers,


John and Aimee Good

Quiet Creek Farm

Posted 6/10/2013 1:42pm by John and Aimee Good.


Farm Notes: The farm crew was very excited about getting to experience the whole life cycle of broccoli last week. They harvested the first spring planting, and sowed the seeds for the fall planting in the greenhouse, all in the same week.

The spring broccoli which you are now eating was sown in the greenhouse March 1st. It is sown in special seeding flats which can hold about 500 seeds to fit onto our heat mats, which ensure a warm, even soil temperature for the best germination. After germination, the seedlings are transplanted to cell trays and grown on to "field transplanting" size. These broccoli starts (shown on the right) were planted out mid-April and covered with a mini-tunnel constructed of wire hoops and row covers, for pest and cold protection. They grew well this spring, and twe expect to complete the harvest of the first planting this week. But we have two more spring plantings which should follow this one closely - so we are hoping for a nice long, tasty broccoli harvest!

The first fall planting, which the apprentices sowed last week, will be planted out in the field late July, under a mini-tunnel again for protection from flea beetles which can be terrible in the heat of the summer. It will hopefully come in for a mid-September harvest.

Special Guests: Rob & April Fix of Ledamete Grass Farm will be at the pickup on Tuesday from 2-6 pm with their organically raised meats for sale: pastured poultry (whole chickens, halves, and parts  including new boneless breasts), forest & pasture-raised pork (many cuts available) as well as their sustainable soaps.Click on this link for more information about their offerings. http://p0.vresp.com/b2blTw

Hill Acres Pride will be at the farm on both Tuesday and Friday to sample their cheeses. The first cheese share pickup is this week, but the farmers are still accepting signups for cheese shares, which will begin with the next delivery. 

Payments: Please bring payment with you for any reserved egg & bread shares. If you are overdue for a scheduled CSA payment, please bring it with you to pickup. All final share payments are due June 30th. Check the Customer Balance sheet here, or in the barn. Thank you!

Sign-in: Please sign in when picking up your vegetable share, and any other "Cooperative Shares" every week. Thanks!

THE HARVEST

Lettuce heads

Salad mix

Kale

Choice of Greens: Arugula, Spinach, Asian spinach

Bok choy & or Napa cabbage

Hakurei turnips

Broccoli

UPICK

Perennial herbs: chives & chive blossoms, oregano, thyme, sage, garlic chives

COMING SOON

Zucchini, Scallions, Sugar snap peas, Cabbage


COOKING & STORAGE TIPS

Greens storage: Greens keep best in plastic containers or sealed bags, with some air space to avoid crushing. A damp towel on top and bottom will prevent wilting, but be careful - too much moisture will reduce shelf life. You can remove the greens from turnips store them separately from the roots, to save space and improve shelf life.

Our spring Kale is a variety called Siberian with smooth, green leaves. It is very tender and mild, a delicious cooking green. After washing the leaves, remove the center rib. I like to hold the stem at the end and then slide my fingers back along the rib towards the top of the leaf to remove the rib. Otherwise, you can cut it out. Stack the leaves on top of each other. Roll them up tight and chop into thin strips. Saute until kale is wilted and bright green. My simple standby is olive oil and garlic, with a splash of tamari soy sauce and balsamic vinegar added at the end. Carolina Kale is a pretty and tasty dish that combines the sweetness of cooked tomatoes, onions, with kale, spiced with cumin. This recipe, along with Kale Chips, can convert those who do not readily enjoy kale. Creamy Kale Pasta and Garlic n' Greens Pizza are two delicious recipes that pair creamy cheeses with this dark nutritious green. 

Napa Cabbage (also called Chinese Cabbage) is a tender, leafy version of cabbage. It has a slightly sweeter taste and is more juicy than traditional cabbage. It is delicious in stir-fry, and also makes wonderful slaws or salads. To use, separate leaves and wash well. Stack leaves on top of each other. Slice through pile to make thin strips for stir-fry or salad. Or use a mandolin or food processor to slice very thinly. Some recipes to try: Beef & Napa Cabbage Stir-fry, Napa Cabbage Pork Stir-fry (or substitute tofu for a vegetarian version); also Crunchy Napa Cabbage Slaw and Napa Cabbage Salad with Peanuts


Be sure to check the Recipe Page of our website for lots of great recipe ideas. You can search by vegetable!

 

Your farmers,


John and Aimee Good

Quiet Creek Farm

Posted 6/3/2013 5:11pm by John and Aimee Good.

 

 

First Monthly Market with Ledamete Grass Farm  Next Tuesday, June 11th, 2-6 pm

 


Rob Fix of Ledamete Grass Farm will be at the farm next Tuesday, June 11th, from 2-6 pm with forest & pasture-raised pork, pastured poultry, and sustainable soaps available for purchase. All their animals are fed organically-grown grains. For more information, and to place pre-orders, please click on the link below.

http://p0.vresp.com/b2blTw




Your farmers,


John and Aimee Good

Quiet Creek Farm

Posted 5/28/2013 12:55pm by John and Aimee Good.

First Pickup Days - Tuesday June 4th and Friday June 7th!

We are looking forward to the start of the new season next week. We expect to have a nice selection of vegetables in the harvest. The Harvest Update with vegetable information, recipes, and farm news; will begin next Monday and continue every Monday thereafter through the season.

Artisan Breads & Wood-fired Pizza Sampling!

For the first week of CSA pickups, members will be able to sample the wonderful breads from The Daily Loaf. Signups for the Regular and Specialty bread shares will be accepted this week.

Egg share signups will also be accepted until the shares are sold out. Also, some people are still seeking egg and bread share partners for every other week pickup. Let me know if you are interested!


Switchback Pizza Company will be at the farm with their traveling wood-fired pizza oven. Samples of their distinctly delicious pizzas, which feature locally raised produce and meats, will be available. They have designed a new kind of share - Community Supported Pizza. They are offering several different pizza share and pizza crust options. Click on the link above for a description of their pizzas, and to read about the share options and pricing, see the CSP Shares & Pricing sheet. Signups for the CSP will be accepted at the farm the first week, by Marguerite & Andrew of the Switchback Pizza Company.


We hope you enjoy the bread & pizza samples along with your first vegetables!!!


Your farmers,


John and Aimee Good

Quiet Creek Farm

Posted 5/23/2013 11:16am by John and Aimee Good.

PICK-UP DAYS

Please click on Member Pick-up Days to double check your share size and pick-up day. Memberships are listed alphabetically by the last name. Split shares will be listed only one time, under one of the share partners. Let me know if you have any questions or concerns.

 

BALANCE SHEET

All final balances will be due by June 30th. Final payments can be mailed or brought to CSA pickup and turned in to Heidi. Please check the Member Balance Sheet to see your remaining balance due on your share. If your name is not listed, then you are paid in full. Please email me with questions or concerns.



Your farmers,


John and Aimee Good

Quiet Creek Farm

1996 Folk Road

Fogelsville, PA 18104

Posted 5/21/2013 12:30pm by John and Aimee Good.



The CSA season is just about to begin. We are offering several new Cooperative Shares this year and I just wanted to list them all here, to make sure everyone knows about these opportunities to get great local foods all at your Quiet Creek Farm pickup.

 

1) Bread Shares from The Daily Loaf

One fresh-baked artisan loaf of bread, made with 70% whole-grain and primarily organic flours. Choose a regular share for $132 or a Specialty Share for $154. Orders of 2 loaves can take 10% off the price of the second share! (Regular varieties include wheat, multi-grain, sunflower, millet, etc. Specialty varieties include Caraway Rye, Roasted Pepper, Beet Wheat, etc.)

2) Egg Shares from The Rodale Institute

One dozen eggs per week, from pasture-raised, organically fed hens, for $100.

Want to Split a Bread or Egg Share? I am willing to match partners for every other week pickup. Let me know your desired share to split and pickup day.

To Sign Up for Bread & Eggs - send payment to Quiet Creek Farm at 1996 Folk Road, Fogelsville PA 18051. Include your full name, desired share, and pickup day.

3) Cheese Shares from Hill Acres Pride

A bi-weekly delivery of 2 farmstead and artisan cheeses, made on the farm from fresh milk from pasture-raised Jersey cows. Varieties include cheddar, colby, Susquehanna, Cave-aged Arcadia, ricotta, mozzarella, feta, cream cheese, and cheese spreads. Click on the link for Hill Acres Pride Cheese Shares to find out more and to sign up.

4) Fruit Shares from North Star Orchard

12 weeks of unique and delicious fruit, including peaches, nectarines, apples, pears, plums, and Asian pears beginning in August. Click on the link for North Star Orchard Fruit Shares for more information and to sign up.

5) Pastured Poultry Shares from Ledamete Grass Farm

Sorry! The chicken shares are sold out. But - good news! Ledamete Grass Farm will be doing a "monthly market" at Quiet Creek Farm offering pastured chickens, whole as well as pieces, and forest-raised pork. More information about "monthly markets" to follow shortly.

6) Community Supported Pizza from Switchback Pizza Company

Organic wood-fired pizzas featuring local produce and meats, as well as pizza crusts. More information to follow on this new share offering!


We hope you enjoy the wide array of local foods available at Quiet Creek Farm CSA!


Your farmers,


John and Aimee Good

Quiet Creek Farm

Posted 5/21/2013 11:50am by John and Aimee Good.



CSA Pickups Begin Tuesday June 4th and Friday June 7th!

The spring has been cool thus far, especially in contrast to the past two years where we reached upper 80s in April! The plants are growing more slowly, but in general the crops look very good. And although we had a low of 25 F at the farm after Mother's Day, we did not incur too much damage. John installed temporary heaters in the tomato hoophouse, and we put out all the row covers we have on the field crops. Sadly, the early strawberry blossoms were hit hard by the freeze, and the harvest will likely be diminished.

We do expect to have a nice share for the first week of June. The arugula, french breakfast radishes, Hakurei turnips, meslun mix, spinach, and lettuce should all be ready for harvest. But more information will follow in the first Harvest Update. For now we would like to welcome you to the start of the season!


Heidi's Annual Welcome Letter

Welcome everyone to our 2013 season. The season has had a chilly start, but we are hoping for smooth sailing from here on. No doubt there will be some surprises with the weather (think rain and a muddy U-pick garden), but we are hoping for a typical Lehigh Valley summer.

Your first farm pick-up day is just about here and I imagine you are all as eager as I am for it to arrive. All of us at the farm are looking forward to meeting the new members of our Quiet Creek Family and seeing the familiar faces of our returning members. I’m particularly interested to see how many new “organic” babies arrived during the off- season.
 
Many of you know me quite well by now. I am Heidi Cooper, distribution manager (a.k.a. “Heidi at the barn”). For our new members: I am the one wearing the temporarily white apron and a crooked name tag. Look for me if you need help or have questions about the pick-up process or any of the veggies and/or how to use them. You will most likely encounter some new veggies, so don’t hesitate to ask. There will be a helper with me each of the pick-up days and they also will assist you. On Tuesdays it will be our new volunteer, Toni, and on Fridays it will be a member of the field crew. They are a good source for answers to any specific farming questions you may have.                           

 In order for your first day to go more smoothly, I will briefly introduce you to the routine. Pick-up is at the large red and stone barn which sits close to Siegfriedale Road at the Rodale Institute. There is a Quiet Creek Farm sign in front of the barn. The double barn doors facing the road will open at 2PM. Opening time is often very busy, so if you can come a bit later you’ll have less of a wait. Closing time is 7PM. At that time I begin to put the remaining veggies in the cooler. To be guaranteed a good selection, I suggest that you try to arrive by 6:45.

 Parking is across the road from the barn in the meadow to the right of the gravel farm road. Please park only on this side, not on the side of the U-pick garden. This makes the area around the garden safer for all of us. There is limited parking at the side of the barn to be used only by those with mobility issues or those with a sleeping child in the car.

 Please enter the barn through the double doors (even if you parked at the side) and check off your name at the table to your left. Vegetable selection is self-serve. Each veggie will be in a bin or basket with a tag in front telling you how much you get according to your share size. Please bring with you one or two bags in which to carry home your veggies. Later in the season you will need 3-4 bags. We strongly encourage you to bring environmentally friendly non-plastic bags or baskets. Insulated bags or coolers are also a great idea, especially for the summer months. If you have re-usable store bags, store them in your car so you’ll always have them available. If you prefer to bag your veggies separately, please bring enough bags to do so. I will have some plastic bags available, but often run out. You will also need a pair of scissors to cut U-Pick herbs (we have loaners if you forget). For our salad mixes and other tender greens, we recommend the plastic containers in which salad mixes are sold in stores. They protect your greens on the ride home and provide a good storage method, particularly with a paper towel on the bottom and on the top. These containers also do a good job of keeping other veggies. Once the flowers are ready, you will need some sort of container to carry them home with a drink of water. Initially, when the harvest is just a few stems, a cut off water bottle does well.

At the present time, the U-Pick garden has only the perennial herbs available. That will change very soon. Those items available for picking and their amounts are listed on the whiteboard above the cash register. For those of you who want to pick before we open, another whiteboard near the stairs at the side of the barn will list the same information. The listing will be there by 1PM on pick-up days. One of our farm crew members will periodically come through the U-Pick to answer any questions or help with identification.

The Cooperative Share pick-ups are self-serve. Be sure to check off your name on the appropriate sheet when getting your share. Chicken, cheese, egg, and bread shares begin in June, while the fruit share begins in August. We will be offering a new wood-fired pizza share, as well as a monthly market with Ledamete Grass Farm's pastured poultry and forest-raised pork. More to come about that later. We also have the following items for sale during pickup hours: pasture-raised poultry, grass-fed beef, wild alaskan salmon, honey, vinegars & hot sauces, and natural dairy including yogurt, smoogurts and cheeses. All these items are self-serve.

It would be a good idea if you printed this page and kept it for future reference, particularly since our missed pick-up and vacation policies are attached at the end. (The Vacation/Missed Pickup Policy is also on our website.)

We look forward to seeing you the first week of June and every week until November.

See you soon.

 

Your farmers,


John and Aimee Good

Quiet Creek Farm


Vacation/Missed Pick-up Policy 

Farm members have several options for vacations and missed pick-ups. They are as follows:

1) You may have a friend or neighbor pick up your share for you on your regular pickup day. Please have them check in with Heidi when they come to the barn. 

2) You may switch to the other pickup day of that week, but the switch must be scheduled one week in advance. Please schedule with Heidi in the barn the week before your switch. If you forget, please email Aimee at farmers@quietcreekfarmcsa.com.

3) You may have ONE scheduled double pickup per season, either the week before or the week after your vacation. Double pickups MUST be scheduled one week in advance.

4) In the event of an unplanned missed pickup due to an emergency, you may use your one double pickup the following week. Please schedule your double pickup as soon as possible after missed pickup.

5) If you miss a pickup for any other reason, you simply forfeit that week.    


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
Contact Us

This page was created using the Small Farm Central web development service. Administrator Login