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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!

Posted 9/17/2012 4:29pm by John and Aimee Good.


FIELD UPDATE

A "fork" shaped cloud was sighted over the fields of Quiet Creek Farm! How appropriate! Our volunteer photographer this season, CSA member Julia Sams, captured this lovely photo, as well as many others featured in the weekly email updates. Julia is a student at Orefield Middle School and enjoys visiting the farm with her family. Thanks Julia!

New this week: Delicata Squash. These little beauties are exceptionally sweet, and unlike most other squashes, have tender skins which are easily eaten. So they are wonderful for stuffing. To cook winter squash, simply cut in half and scoop out seeds. (Save the seeds for roasting with olive oil and tamari - a delicious snack!) Roast at 350-400 for about 25-40 minutes, until they pierce tender with a fork. Turn upright and put butter and maple syrup into the cavity - scrumptious! Or put your favorite stuffing mixture: rice, mushrooms and veggies, cooked maple sausage and apples, etc. into the cavity and bake for 10 more minutes. Enjoy!


ORGANIC APPLE FESTIVAL THIS SATURDAY!

This Saturday, September 22nd, from 10 am to 5 pm,The Rodale Institute will be holding its annual Organic Apple Festival. Upick organic apples, crafts, games, and food will be available. This is a very fun event!


THE HARVEST

Delicata Squash- new!

Sweet Corn

Bok Choy

White Onions

Garlic

Sweet Peppers

Potatoes

Spinach or Leaf Lettuce

CHOICE: Zucchini, Tomatoes, Watermelon, Cabbage, Radishes


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

Coming Soon:  Red Beets, Broccoli


Recipes

I discovered a simple way to make Watermelon Popsicles this past week, which are deliciously refreshing. My children love them, and I do too!  Watermelon Salsa is a unique and tasty version of salsa.

Black Bean and Corn Salad combines sweet corn, black beans, fresh cilantro, basil, peppers, and more for a very flavorful side dish.

Pau Uhaji is an Indian curry using potatoes, tomatoes, and peas or green beans, as well as plenty of Indian spices.

Red Pepper Bisque (with optional Scallops or not) is one of my favorites; a creamy, red soup wonderful in late September with the abundance of peppers.


Enjoy the Harvest!

Your farmers,

John and Aimee Good


 

Posted 9/10/2012 3:44pm by John and Aimee Good.


FIELD UPDATE

It has been a good tomato season, and it is now nearly over. The paste tomatoes were extremely productive. We hope that you got the chance to put up some of these jewels for the winter; freezing or canning soup, sauce, salsa, quartered tomatoes, etc. Their flavor is wonderful in soups and stews in the cold months. This will probably be the last week for picking in the tomato patch. 

Another end of summer treat is in store for us: sweet corn! The sweet corn is grown by The Rodale Institute, since they already have all the big equipment, and we harvest it. Their first planting had very poor germination, and so they re-planted. This crop looks very good, and we are glad to have it. Organic fresh-picked sweet corn is hard to beat!

Finally it really feels like autumn, and it is so beautiful and refreshing. New on the fall menu is leeks, a very mild sweet onion. Chop finely and saute in plenty of butter; these are great in soups, over pasta, in rice pilaf, etc. The most famous Potato Leek Soup is always delicious as well.


THIS WEEK: PICKUP CHANGE NOTICE!

Please note: The CSA pickup for this Friday, September 14th will be moved to Thursday, September 13th, to accommodate the Rodale Institute Organic Pioneers Awards Dinner, which is being held on Friday in the barn. All Friday pickup members, please put this change on your calendar. If you cannot pick up on Thursday September 13th, please let us know right away. Also, fruit, bread, and chicken shares will delivered on Thursday. Thank you very much.


THE HARVEST

Leaf Lettuce

Sweet Corn

Leeks

Bok Choy or Kale

Watermelons

White Onions

Garlic

Peppers

Zucchini & Summer Squash - limited

Peppers

CHOICE: Eggplant, Potatoes, Tomatoes


Upick: Edamame, Hot Peppers, Basil, Paste Tomatoes, Raspberries, Herbs & Flowers


Coming Soon:  Delicata Squash, Radishes


Recipes

African Pineapple Peanut Stew is a very tasty, savory stew, which incorporates kale or other cooking greens. This unique recipe for Stuffed Peppers incorporates many of the vegetables in the share this week, including leeks, peppers, zucchini, and tomato.

Fresh sweet corn is such a treat, and although it is wonderful right off the cob, I always think fresh corn cakes are an amazing treat. Try this recipe for Golden Corncakes and see if you agree!


Enjoy the Harvest!

Your farmers,

John and Aimee Good


 

Posted 8/27/2012 1:01pm by John and Aimee Good.


FIELD UPDATE

The potato yields have been excellent this year, probably our best ever. We hope you have been enjoying the bounty of these tasty spuds. Because potatoes are a storage crop, it is often surprising to people how wonderful they are when fresh dug from the ground. We love them.

We expect to have tomatoes in the share, in lesser quantities, through this week yet. The cherries are almost gone, but it looks like the pastes will be available to Upick this week and hopefully next. The quantities should still be ample for this week, so take your last chance to stock up on these jewels of the summer!

I mistakenly thought we had harvested all the spring plantings of carrots, but happily, I was wrong and we have one more planting which will be in the harvest this week. Other exciting vegetables coming in the next few weeks include watermelons, leeks, salad greens and arugula.

The next edamame in the field look great, and there should be plenty to pick. Unfortunately the green beans have been hit hard by Mexican Bean Beetles this year. The little yellow larvae can be seen all over the plants, and they eat the foliage as well as the beans. They have dramatically reduced yields. They are usually not a problem in this region, but the recent warm winter has led to highly increased populations. In our research, we have discovered a beneficial wasp that we can release to help control the population, which we will do in future seasons, but it is too late to control the population that we have at present.


PICKUP CHANGE NOTICE!

Please note: The CSA pickup for Friday, September 14th will be moved to Thursday, September 13th, to accommodate the Rodale Institute Organic Pioneers Awards Dinner, which is being held on Friday in the barn. All Friday pickup members, please put this change on your calendar. If you cannot pick up on Thursday September 13th, please let us know that you need to Tuesday September 11th for that week. Also, fruit shares will delivered on Thursday for that week. Thank you very much.


THE HARVEST

Carrots

White Onions

Red  &/or Blue Potatoes

Fresh Garlic

Red Tomatoes

Heirloom Tomatoes

Zucchini & Summer Squash

Peppers

Kale or Chard

Limited: Eggplant


Upick: Edamame, Basil, Paste Tomatoes, Raspberries, limited Wax & Green Beans, limited Cherry Tomatoes, Hot Peppers, Herbs & Flowers


Coming Soon: Watermelon, Leeks, Salad greens, Arugula


Recipes

Since this morning is slightly rainy and overcast, I am thinking of soup. My mom served this Potato Chard Soup for lunch, and it was so delicious I wanted to share it with you. Even the children ate whole bowls of it! Another tasty chard recipe, also a kid-pleaser, is Chard Cheese Pie,a very simple baked dish with cottage or ricotta cheese and steamedgreens. In both recipes, kale or other cooking greens can be substituted for the chard or used in combination with the chard.

I also discovered another recipe for making Homemade Tomato Sauce which is very simple, as it involves blending the tomatoes and then cooking them down for several hours. I have made salsa using this method and I really like it.

I made this Zucchini Lasagna over the weekend, and everyone loved it. It is like a traditional lasagna, but the noodles are replaced by 1/4" thick slices of zucchini.

This recipe for POP Cakes (Potato-Onion-Pepper) not only has a great name, it looks scrumptios and fun! The cakes are made in a muffin tin, with sliced onion and pepper, and grated potato, and seasoning, a Martha Stewart creation. Enjoy!


Enjoy the Harvest!

Your farmers,

John and Aimee Good


 

Posted 8/21/2012 1:29pm by John and Aimee Good.

Farmer John has confirmed the presence of late blight disease in our tomatoes at the farm, both in the Upick garden and the field tomatoes. Late blight is a fungal pathogen, which first affects plant tissue, but will then produce lesions on the tomatoes, and eventually destroy the crop. It is impossible to "cure" it, organically or conventionally, once the tissue is infected, and very difficult to prevent it organically.

There were reports of late blight in this region much earlier in the season, but fortunately we did not get it at that time. The hot and dry conditions most likely prevented the spread of the fungus, as it prefers cool and wet conditions to spread. We have been having many light rains, heavy dews, and cooler temperatures as of late, so we were not surpised that the disease showed up now.

We just wanted to share this information with you, so you will understand why our tomato season will be cut short. The paste tomatoes are at their peak this week, so be sure to get out and pick your allotment, as this disease can progress quickly, and we may only have 1-2 weeks of tomatoes left.

Thanks for understanding, and for supporting your local, organic farmer.


Aimee Good


Posted 8/20/2012 3:04pm by John and Aimee Good.


FIELD UPDATE

The change of season is upon us: the nights are cooling down, the light is starting to become more golden, autumn light, and the fall flowers, such as goldenrod, are starting to bloom. I am always glad that summer ends so beautifully, with these pleasant days and nights, so we can look forward to the season coming again.

The harvest is changing as well. We have finished the spring carrots, but the fall carrots will most likely be ready in late September. We are giving the eggplant a short break, but we will harvest them again through the month of September. The first melon planting is ending this wee, but more melons are on the way, as you can see in the picture.  The second planting has both muskmelons and watermelons, that we hope will be ready by the end of the month or early September.  The melons have all come in later than expected this year, but the yield from the first planting was great, with very little losses, and we thought they were delicious!

We have just a bit more red potatoes for you, and then we will start on the Blue Viking potatoes, which are quite pretty with their blue skin and white flesh, and also very tasty. Rainbow Chard will be in the mix again this week. We have lots of other greens planted in the field, such as arugula, spinach, salad mix, and kale, and hope to begin harvest in early September.

We are still getting peak production from the field tomatoes, and in the Upick garden. So now is the time to stock up on these beauties for the winte, because a canned or frozen garden tomato in the winter is far superior, both in flavor and nutritive value, than a store-bought tomato. Freezing tomatoes is very easy. Since they are a fruit they require no blanching. Just quarter them, place in a freezer bag, and put in freezer. You can then use them for soup or stew in the winter. Once thawed, the skins slip off easily. Canning requires more work, but less freezer space. Tomato canning is simple, and can be done in a water-bath since tomatoes are acidic. For more information and tips, check out www.freshpreserving.com, the official site of Ball Canning. The Ball Blue Book of Preserving is also an excellent guide and reference.


"SECONDS" TOMATOES

We are setting aside "seconds" tomatoes for canning or freezing. These are tomatoes with cracks or other blemishes that make them unsuitable for CSA distribution. If you would like some, please let us know, or ask Heidi when you come to CSA pickup. They are $10 for a bucket (which is about 15-20 lbs) or $1/lb for smaller amounts. We generally get 1-2 buckets per picking, and would be happy to hold them for you if requested. 


PICKUP CHANGE NOTICE!

Please note: The CSA pickup for Friday, September 14th will be moved to Thursday, September 13th, to accommodate the Rodale Institute Organic Pioneers Awards Dinner, which is being held on Friday in the barn. All Friday pickup members, please put this change on your calendar. If you cannot pick up on Thursday September 13th, please let us know that you need to Tuesday September 11th for that week. Thank you very much.


THE HARVEST

White Onions

Red  &/or Blue Potatoes

Fresh Garlic

Red Tomatoes

Heirloom Tomatoes

Zucchini & Summer Squash

Peppers

Rainbow Chard

CHOICE: Melons & Cucumbers


Upick: Edamame, Basil, Cherry Tomatoes & Paste Tomatoes, Herbs & Flowers


Coming Soon: Sweet peppers (red bell, red Italia, and yellow), green beans, more eggplant, more muskmelons, watermelon



 Recipes

In case you have not yet used all your melon, there is a yummy recipe for Cantaloupe Bread on our website, a favorite recipe of Heidi's. When Celia was two, and Heidi often brought this bread to the farm as a treat for her, she called it "Heidi bread".

With the pleasant change in the weather, to cooler nights, I am once again making soup in our house. I love soup, but tend not to make it very often in the summer, except for cold soups. Mexican Tomato Soup is a tasty variation on tomato soup, especially delicious with pan-fried tortilla stips, diced avocado, and sour cream or plain yogurt.

Golden Cheddar Cheese Soup is a beautiful, blended golden soup with yellow squash, a kid-pleaser that the whole family will enjoy. Another kid-favorite in our house, which we all love, is Homemade Potato Crisps. A cross between oven fries and homemade potato chips, these make a delicious appetizer or side dish.

Thanks to member Sara Miller for sharing this recipe for Summer Vegetable Tian, a simple and tasty baked dish with very thin slices of all the summer veggies, topped by cheese and herbs. Click on the link to see the recipe.

http://budgetbytes.blogspot.com/2011/08/summer-vegetable-tian-660-recipe-110.html

 

Enjoy the Harvest!

Your farmers,

John and Aimee Good


 

Posted 8/13/2012 3:02pm by John and Aimee Good.


FIELD UPDATE

An organic farm is alive and buzzing with all manner of insects, such as this moth found in the bean patch. Some are helpful, some harmful, but the balance of the ecosystem often works in our favor. At times, when a pest population becomes a problem, a predator or parasite will arrive to handle the issue. For instance, we used to occasionally see damage in the tomato patch from the tomato hornworm, a large green caterpillar, as thick as your thumb, with a horn on its head. After a while, we also noticed that the hornworms were not moving, covered with white eggs, and then becoming black and shriveling up. A parasitic wasp raises its young on the "juices" of the hornworm, and we have little damage to the crop from hornworms any more!


PICKUP CHANGE NOTICE!

Please note: The CSA pickup for Friday, September 14th will be moved to Thursday, September 13th, to accommodate the Rodale Institute Organic Pioneers Awards Dinner, which is being held on Friday in the barn. All Friday pickup members, please put this change on your calendar. If you cannot pick up on Thursday September 13th, please let us know that you need to Tuesday September 11th for that week. Thank you very much.


BAG REMINDER!

All members are responsible for bringing their own bags, baskets, coolers, etc. to pick up their share. We provide a box for members to bring and share plastic grocery bags for emergencie, i.e. when people forget their bags, but these should not be relied upon to pick up your share each week. Please remember to bring your own bags or containers, including smaller ziploc style bags if you want to individually bag separate veggies. Thank you very much!


THE HARVEST

White Onions

Red Potatoes

Carrots

Fresh Garlic

Red Tomatoes

Heirloom Tomatoes

Zucchini & Summer Squash

Cucumbers 

Peppers

Melons


Upick: Edamame, Basil, Cherry Tomatoes & Paste Tomatoes, Herbs & Flowers



 Recipes

Melon season is a wonderful time. Here are some great ideas for different ways to enjoy the abundance of melons: Melon Smoothie (includes a variation for Melon Creamsicles), Easy Melon Sorbet, chilled Fruit Soup. The smoothie and sorbet recipes include instructions on freezing melon, which is easy and allows you to make these other treats at a later time.

Another new idea for zucchini: Zucchini-Feta Fritters with Tzatsiki Sauce, just because zucchini season is a long one, and I like new ideas. Zucchini freezes very well. Just grate and place in bags for short-term storage. For storage up to a year, place grated in zucchini in a colander. Dip into a larger pot with boiling water for about 1 minute. Dip into ice-water bath to cool quickly. Squeeze out excess water, pack 1 or 2 cups into bags, label and freeze.

The tomato harvest is once again coming on strong, and the paste tomatoes should be plentiful for another few weeks. I have included my favorite recipes for Salsa and Roasted Tomato Sauce, with tips on freezing or canning. These recipes are written in larger amounts for putting by, but you can just as easily make either in a smaller dinner-sized version. I made the Roasted Tomato Sauce this past week, roasting just one baking sheet of tomatoes in the oven, (about 2 quarts cut up tomatoes), with garlic, onions, basil, and some chopped carrots and zucchini. First, I roasted the tomatoes at 400 for about 30 minutes. Then, I sauteed all the ingredients except the tomatoes in a saucepan. Once tender, I added the roasted tomatoes and pureed slightly with an immersion blender. It was delicious, and my children ate two helpings!

 

Enjoy the Harvest!

Your farmers,

John and Aimee Good


 

Posted 8/6/2012 1:21pm by John and Aimee Good.


FIELD UPDATE

The tomatoes in the hoophouse have yielded well, but are now past their peak and production is waning.  However the field tomatoes, which are mainly heirloom varieties, are just starting to come in. So we are hopeful for a nice long tomato season. The heirloom varieties are very delicious, and more colorful than the red slicers. They have names like Cherokee Purple, Paul Robeson, Rose, Jubilee, and Great White. The heirloom tomatoes are more tender and thin-skinned, and they tend to crack more and have green shoulders. But their flavor and juiciness make up for all these things. Enjoy! 

The August harvest will also bring more peppers, hopefully ripening to red and orange later in the month. (Green peppers are simply unripe peppers, which is why the colored peppers are much sweeter. Alas, red and yellow peppers take a lot longer to ripen and unfortunately some are lost to rot, etc. along the way to ripening.)

We should also see more eggplant, both the oblong Italian and long, skinny Asian varieties. The Asian varieties are very tender, excellent for stir-fry or pan-saute with tomatoes, peppers, and onions. We pick the larger Italian varieties on the young side, to ensure that they are sweet and not bitter at all.

The heat and humidity has been hard on the farm crew. Working long days under these conditions, it is difficult to stay hydrated! The wet weather also encourages the growth of weeds and fungal diseases. We are trying our best to stay on top of these conditions.

We are beginning to look forward to autumn, and cooler weather. The field preparations for the fall continue: seeding of lettuce and fall greens, radishes, etc; bringing in the red and yellow storage onions to cure; cutting and sorting garlic for the fall planting and more.


THE HARVEST

White Onions

Red Potatoes

Carrots

Fresh Garlic

Tomatoes

Zucchini & Summer Squash

Cucumbers 

Peppers

CHOICE: Melons, Eggplant, Red beets, and Swiss Chard


Upick: Jade Green Beans, Basil, Cherry Tomatoes & Paste Tomatoes, Herbs & Flowers

Coming Soon: Edamame


 Recipes

Last year I discovered roasting eggplant on the grill is so delicious and easy, and makes for wonderful eggplant dips. Try Baba Ghanouj, the traditional Middle Eastern spread, or Caponata,a traditional antipasto.

There are many variations on stuffed zucchini, and all are quite tasty and a fun way to serve zucchini. This vegetarian version combines the zucchini innards with brown rice, cheese, and mushrooms. These are often called Zucchini Boats or Zuc-canoes, as in this recipe.

And of course, I discovered another way to turn zucchini into a dessert. Check out this recipe for Mom's Chocolate Zucchini Cake.


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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