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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


 

Posted 7/30/2012 9:40am by John and Aimee Good.


FIELD UPDATE

We are in the heart of summer crops now, yet we are also preparing for the fall season. The fall cabbages, broccoli, and kale were planted in early July, and covered with hoops and row covers as you see here. The covers help to protect them from insect pests while they are small. The fall beets and carrots were also seeded last month. The first fall salad greens are going to be seeded in the field this week, and every week after until September. The farmer's mind is always in many season at once; fully occupied by the present harvest, attending to the needs of the young crops, preparing ground for the next crops, planting cover crops for the off season, and planning crop rotations for the next year. 

 


Reminder: Fruit Share Starts this Week!

Please be sure to check off your name on the sign-in sheet, and take your fruit share from the bins in the corner. The fruit shares are all the same, so please just take the bag on the top. Do not sort through bags; this will preven the bruising of fruit. Any shares not picked up will be held in the cooler until the following week. Also, if you need to switch your pickup day or have a vacation, we will gladly hold your fruit in the cooler for you until the following week. When picking up a "held over share" please ask Heidi to get it for you, and DO NOT take an extra share from the bin of new shares. Thank you!



THE HARVEST

Swiss Chard

White Onions

Red Potatoes

Carrots

Fresh Garlic

Tomatoes

Zucchini & Summer Squash

Cucumbers 

Peppers

CHOICE: Eggplant, Red beets, and maybe Lettuce


Upick: Basil, Cherry Tomatoes & Paste Tomatoes (just starting - more to come), Herbs & Flowers

Coming Soon: Edamame, Melons, more Jade Green beans


 Recipes

Sometimes the most simple recipes are the best, emphasizing the great natural flavor of the veggies. At our house, these Maple-Glazed Carrots are a favorite; my children just gobble them up and so I make them often!

If you are interested in trying another lacto-fermented recipe, like the sauerkraut, these Gingered Carrots are delicious and easy to make. The beauty of these foods is that they keep for a long time, and they actually increase in nutritional value and digestibility. They are stronger flavored then fresh veggies, but can be used more as a condiment, as eating a small amount at each meal helps with digestion and also provides benefical bacteria in your diet (like in yogurt). I find that I crave their crunch and fresh taste, especially in the winter, when we are eating mostly stored roots and canned or frozen veggies.

The basil is beautiful and plentiful in the garden right now. It is a great time to make Pesto. Pesto freezes very well, so make extra and freeze for later. You can freeze it in small tupperwares, or in ice cube trays for single serving amounts. (Transfer to a ziploc freezer bag after the pesto cubes are frozen.)

Try this Garden Casserole for a great one-dish meal chock full of summer veggies. It is layered with eggplant, zucchini, tomatoes, etc. and ricotta cheese, topped with mozzarellla and bread crumbs. Yum!



Enjoy the Harvest!

Your farmers,

John and Aimee Good


 

Posted 7/23/2012 2:39pm by John and Aimee Good.


FIELD UPDATE

The farm enjoyed several inches of rain last week, and the plants have responded well. The flower garden is in full, beautiful bloom now. Enjoy the fresh bouquets.

The basil really enjoyed the rain, and is bountiful for picking in the garden. Basil will continue to provide for the rest of the summer as long as we keep it from flowering. So please try to harvest flowering branches as you are picking. Then simply remove the flower blossoms and use the leaves, which are still fine and tasty. The best way to keep basil is to put it in a jar of water on the counter, as you would a flower bouquet. It can get cold damage in the fridge and turn black.


The paste tomatoes and cherry tomatoes in the garden are starting to ripen as well. These plants will begin ripening from the bottom up, so look down low on the plants to find the ripe fruits. There are several varieties of paste, or plum, tomatoes. In general, they are meatier with less juice than the slicing varieties. They are excellent for sauce, salsa, etc.

 

The hoophouse tomatoes reached their peak of harvest last week, which was almost 1000 pounds for the week. They will continue to bear fruit for a few more weeks, but in decreasing amounts. The heirloom varieties planted in the field are growing nicely, and should begin bearing fruit in a couple of weeks. So we are hoping for a nice, long tomato season! The first eggplant and peppers are ready this week. There will be more to come. There are nice big cantaloupes on the vine in the field, and we are awaiting the first ripening, with excitement. August will bring all of these summer crops to your table! 

 


THE HARVEST

White Onions

Red Potatoes

Carrots

Fresh Garlic

Tomatoes

Red Beets

Zucchini & Summer Squash

Cucumbers

CHOICE: Broccoli, Lettuce, Asian eggplant, Green Peppers


Upick: Basil - New!, Jade Green Beans, Wax Beans, Cherry Tomatoes & Paste Tomatoes (just starting - more to come), Herbs & flowers

Coming Soon: Edamame, Melons


 Recipes

About this time of the summer I often find myself looking for new and interesting ways to cook with zucchini. On a hot night, make Grilled Zucchini Ribbon Salad without heating up the kitchen. Two of my old favorites for zucchini include Spaghetti with Zucchini and Lemon and Zucchini-Crusted Pizza (a great way to get kids to eat their veggies by putting them in the crust!)

Thanks to member and herbalist Karla Parker for contributing two of her favorite recipes for zucchini and cabbage. The first is Vegged-Up Oatmeal Cookies a sandwich cookie with a cream cheese filling (recipe to make your own cream cheese included). These are so delicious, my whole family gobbles them up. They freeze well too.

The second recipe is a fermented Sauerkraut that uses whey from the yogurt. Including fermented foods each day benefits health by promoting the growth of healthy flora in the gut which is essential to proper GI tract function.

I have made this sauerkraut and it is delicious, crunchy and tangy. Also, it is a great way to use up any cabbages still lingering in your fridge, and it keeps well for many months! - Aimee


Enjoy the Harvest!

Your farmers,

John and Aimee Good


 

Posted 7/16/2012 10:16am by John and Aimee Good.


FIELD UPDATE

We hope you enjoyed the first garlic of the season. There will be plenty more, since the harvest is in! All the garlic is now drying in the greenhouse, under the tables as you see here, which keeps it out of the direct sunlight. We put a shade cloth over the entire greenhouse to keep it cooler. The ventilation fans in the greenhouse provide for good air flow, to assist the drying process.

We received a much welcome rain yesterday. The fields got a good soaking. As you may have noticed, we were steadily irrigating for the past few weeks. We use overhead sprinklers in the Upick garden and the root (carrot & beet) and allium (onion family) field.

We increased our usage of drip tape this season, to make it easier to water more crops at once. (Because it requires less pressure and water volume than the overhead system, we can water several acres of crops at one time on drip tape.) Drip tape consists of long, thin, plastic tubes with small holes that emit water slowly, right at the root zone of the plants. It is a very efficient way to water, since little to no water is lost to evaporation. All the cucurbit (cucumber & squash family), and solanaceous (tomato, potato, eggplant, and pepper family) crops are watered this way, as well as the long season brassicas (broccoli, cabbage, & kale). The drip tape can be used alone on bare ground, or under black plastic as you see here in the zucchini. We use a minimum of black plastic in our fields, only on crops who show a significant increase in yields, and/or a much earlier harvest date, due to the increase in soil warmth from the black plastic.

 

FRUIT & BREAD SHARE REMINDER

Just a reminder on our policy for forgotten shares, for fruit, bread, and chicken. Any share that is not picked up will be held for one week. You may pick up forgotten or missed shares the following week, but you must ask Heidi to get them for you, as they will be stored in the cooler or freezer. Any shares that are not picked up after one week will be distributed to the farm apprentices.


THE HARVEST

New - White Onions!

New - Red Potatoes* (HOPEFULLY! We planned to dig them this week, as long as the soil is not too wet to dig. If necessary, the crew will try to dig them by hand for the share Tuesday! Otherwise, we will have them next week. Still, we can't complain because we needed the rain!) - see RECIPE

Carrots

Fresh Garlic

Tomatoes - see RECIPE

Red Beets

Zucchini & Summer Squash - See RECIPE

Cucumbers

CHOICE: Broccoli, Cabbage, Turnips, Lettuce

Coming Soon: Green peppers


Upick: Jade Green Beans, Cherry Tomatoes (just starting - more to come), Herbs & flowers


 Recipes

I just love the harvest of summer; juicy red tomatoes, tender zucchinis & squashes, crunchy cucumbers, the snap of fresh green beans, spicy garlic, fragrant herbs, creamy new potatoes, and more!

Tomatoes are starting to really ripen in the hoophouse. Make Cucumber & Tomato Salad, Tomato Galette or Tomato Pie, Fresh Salsa. Two of my most favorite, and simple, ways to eat tomatoes are: thick slices dressed with a little oil and sea salt and pepper; tomatoes cut in half, and fried cut-side down in olive oil or bacon fat (delicious served with scrambled eggs for brunch or dinner).

New potatoes are one of the more suprising treats of the garden, I think. We don't expect them to be SO different, and so much better, than old storage potatoes. But indeed, their fresh flavor is so good!I love to serve them steamed with a simple sauce of butter, cream, sour cream or creme fraiche, finely chopped fresh herbs, and sea salt and black pepper. I also love to make Garlic & Herb Potato Salad, which is an oil-based potato salad that can be served warm or cold.


Enjoy the Harvest!

Your farmers,

John and Aimee Good


 

Posted 7/9/2012 2:06pm by John and Aimee Good.


FIELD UPDATE

The flower garden is beginning to bloom, and the flowers will be abundant in just a few weeks! Fresh cut flowers on the table are one of the many pleasures of summertime. The purple flower pictured here is Cleome. If you want to know specific names or varieties of other flowers in the garden, ask Aimee, John, or Heidi. There are too many kinds to label them all in the garden! Here are some tips for cutting the flowers:

1)While the flowers are just starting out, cut above the first branch in order to promote more branching, continued growth, and many more blooms to pick!

2) Bring a water bottle that fits into your car's cup holder to put your flowers into water for the ride home. This will reduce wilting, even in the hot afternoons. (You can get water outside the barn. Ask if you need help.)

3) Change the water in the flower's vase every few days, and re-cut the stems if desired, to prolong their life.

4) Add 1 tbsp. white vinegar or bleach to the water in the vase to reduce the growth of bacteria, and extend the flower's life.


FINAL BALANCES OVERDUE!

Starting this week, any member with an unpaid balance will be unable to pick up their share until their balance is paid. (Exceptions to this rule include any member who joined late with a pro-rated share to take over another share.) Any questions or problems, please let me know. Thanks!


THE HARVEST

New - Carrots! Orange (Nantes) and Purple Haze varieties. Both varieties are great for fresh eating and cooking. The Purple Haze have a purple exterior and red color - quite beautiful.

New - Fresh Garlic! Spicy and delicious. Fresh garlic is just harvested, so the outer papers are still moist. Use as needed and store in a dry location. Countertop is fine.

Tomatoes

Red Beets

Zucchini & Summer Squash - See RECIPE

Cucumbers - See RECIPE

CHOICE: Swiss Chard, Kale, Cabbage, Turnips, Lettuce

Coming Soon: Broccoli, Red Potatoes, Onions (pictured right are the white onions, which are almost ready for harvest. The tops will bend over when they are ready, "sealing" the neck.)


Upick: Green Beans, Herbs & flowers


 Recipes

In our family, we can never get enough cucumbers in the summer; we love this watery, thirst-quenching, mild-flavored vegetable.  Sliced cucumbers with a sprinkling of sea salt and apple cider vinegar is a daily side dish, and cucumber and tomato sandwiches a favorite lunch. Try Cucumber-Yogurt Salad for a creamy, cooling Cucumber salad. Cucumber Pancakes is a delicious, light dinner on a hot summer night. You can substitute zucchini or summer squash for some or all of the cucumbers in this recipe.

Check out this recipe for Easy Green Bean Salad, which combines lightly steamed green beans with tomatoes, scallions, and feta cheese.

Fresh red beets from the garden are one of my favorite things. The taste is so sweet and tender, and roasting them intensifies their sweetness. To make it simple, I just wash the beets well, trim roots and stems, and cut into bite-size pieces. Toss the pieces with olive oil and sea salt to coat. Place in a covered baking dish and roast at 400 degrees for about 20-30 minutes, until fork-tender. If it is too hot to turn on the oven, I like to roast them in a tin foil packet on the grill. The packet keeps the moisture in and makes for delicious tender beets. I also like to roast beets, potatoes, onions, and garlic together. Yummy! Try this recipe for Roasted Beets with Tahini-Yogurt Sauce for a tasty variation on roasted beets.


Enjoy the Harvest!

Your farmers,

John and Aimee Good


 

Posted 7/2/2012 2:51pm by John and Aimee Good.


FIELD UPDATE

The garlic is beautiful this year; the plants are over waist high. The first bulb John checked last week was nice and big. We will begin the garlic harvest later this week or next, when the leaves on the plants are about 50% yellowed. We have 6 beds of garlic, each 250 feet long, with 3 rows/bed. So it is a big job to pull all those plants. We are hoping for a rain to loosen the soil, but the forecast is not promising. The garlic will be pulled from the ground, bunched at ten plants, and taken to the greenhouse for drying under the tables, out of the sun. Once dry, the bulbs will be cut from the plants and stored in the barn. The garlic harvest is the first "storage crop" harvest for the year. Onions will be next, in early August usually, when their tops bend over, followed by squash and pumpkins in the early fall.


FINAL BALANCES OVERDUE!

There are still some outstanding balances. Please check the Member Balance Sheet here, by clicking on the link, to be sure that you have paid your balance. This information will also be available in the barn. If your name is not listed, then your balance is paid. If you still have a balance due, you must pay it this week. By next week, any member with an unpaid balance will be unable to pick up their share until their balance is paid. (Exceptions to this rule include any member who joined late with a pro-rated share to take over another share.) Any questions or problems, please let me know. Thanks!


CSA PICKUP REMINDER

Please remember to bring your own bags, baskets, boxes, or coolers to pick up your share. We encourage you to bring your own resuable greens bags or ziploc bags for loose items. We do provide the biodegradable produce bags for loose greens for those who forget their own bags. But remember, the biodegradable produce bags (on the roll) in the barn are to be used for loose greens only! 

And if you have extra "grocery store" bags, please bring them along to share in case people forget. Remember, we provide the produce but you must provide the bags. And in order to reduce waste and make picking up your share more convenient, try investing in some resuable baskets, insulated bags, reusable greens bags, etc. that you return to your car after each pickup day.


UPICK REMINDER

If the hot afternoons are making it difficult for you to Upick, please remember that you can also do your Upick another day, in the cool morning hours. The amounts available for that week are always listed on the whiteboard outside the barn, under the forebay, behind the wash station. There are also quart boxes for measuring in the wooden box below the Upick whiteboard.  


THE HARVEST

New - Tomatoes! The first picking from the tomato hoophouse is in. There will be more to come. When picked, these tomatoes are nice and red but sometimes firm. If the tomato feels quite firm, it is best to let it sit for a day or two on the counter until it has just a slight give. Then it will be juicier and red the whole way through. And, for best flavor, tomatoes should not be refrigerated. Just keep on the counter.

Rainbow Chard &/or Kale -see RECIPE

Mini Purplette Onions

Garlic Scapes

Salad Mix

Cabbage - see RECIPE

Zucchini & Summer Squash - See RECIPE

Cucumbers

Radishes &/or Turnips - See RECIPE

*Head Lettuce (hopefully, unless we lost it in this heat)

Upick: NEW - Green Beans; Shell Peas, Herbs & flowers

Coming Soon: Carrots, Garlic, Sweet Onions, Potatoes, more Red Beets

 

Recipes

I love recipes for healthy sweets that use veggies - a good excuse to make a treat! Thanks to member Sue Neyenhouse for the Chocolate Zucchini Cupcakes recipe. In her words, "here is one I tried today that will cause me to discard all of my other chocolate cake recipes! Chocolate Zucchini Cupcakes: uses two cups of zucchini (shredded--recipe calls for a cup each of zucchini and carrots but our CSA share gave us plenty of zucchini this week), nonfat yogurt, and cocoa powder (naturally low in fat). Cupcakes are not overly sweet, light in texture (who would have guessed with veggies in the recipe)..... So good we chose powdered sugar as a topping and avoided the overly sweet, heavy icing!! Yummy indeed!"

Rainbow Chard is a new vegetable in the harvest this week. This pretty green can be sauteed with scallion, garlic scapes, and tomato as a side dish, or used to replace cooked spinach in a recipe. A new recipe for chard on the website is Chard, Tomato, and Ricotta Calzones. Also check out some of the old favorites, such as Rigatoni and Greens, and Spring Quiche. Check out the recipe for Crispy Turnip Fries, for a new way to eat the abundant harvest of turnips this spring. 

And thanks to farm apprentice and home chef extraordinaire Meghan Fridirici, for the simple yet very delicious recipe for Roasted Cabbage. Roasting at high heat carmelizes the cabbage, increasing its sweetness and digestibility. 


Enjoy the Harvest!

Your farmers,

John and Aimee Good


 

Posted 6/29/2012 3:55pm by John and Aimee Good.



Deadline to Sign up for Fruit Shares is this Sunday, July 1st.

Go to North Star Orchards, website for more information and to sign up. http://www.northstarorchard.com/csa_fruit.php




Deadline to Sign up for Bread Shares is this Sunday, July 1st!

To sign up, simply respond to this email with your name, desired bread share size and your pickup day.

1/2 loaf - $3/week for 18 weeks. Total due = $54

1 loaf - $6/week for 18 weeks. Total due = $108

2 loaves - $11/week for 18 weeks. Total due = $198

Bread shares will begin Tuesday July 3rd. Please bring payment with you on Tuesday July 3rd or Friday July 6th. Thank you.

P.S. If you are unable to pick up your bread share due to vacation, etc. we will be happy to freeze it and hold it for you until the following week.


We are pleased to be able to offer our members a diverse selection of local foods. Enjoy!

Your farmers,

John and Aimee Good



Posted 6/25/2012 10:21am by John and Aimee Good.



Last Chance to Sign up for Fruit Shares from North Star Orchard!

Fruit shares are delivered to Quiet Creek Farm on your pickup day, beginning in August and continuing through October. Shares consist of a diverse mix of delicious, unique and heirloom varieties of peaches, plums, apples, pears, and Asian pears. The deadline to sign up is Sunday, July 1st. Go to their website for more information and to sign up. http://www.northstarorchard.com/csa_fruit.php

"We love the fruit from North Star. The peaches' juice drips down your chin, the Asian pears are amazing, so crisp and sweet; and the fall is not complete without their crunchy, sweet/tart apples." -Farmers John & Aimee



Local, Organic, Whole-grain Bread Shares!

We hope you have had a chance to try the delicious bread, hand-made by Anna Shiffler, offered in the barn store. It is made from organic flours, risen with sourdough culture, and baked fresh the morning of your pickup day. We will now be offering the bread as shares only. You may sign up for the following amounts per week:

1/2 loaf - $3

1 loaf - $6

2 loaves - $11

The varieties will change weekly. If you would like to sign up but have allergies to diary or nuts, please let us know. We can specialize your order, so that your bread varieties are allergen-free. Please respond to this email with your name, pickup day, and desired amount of bread. The deadline to sign up is Sunday, July 1st. Bread shares will begin Tuesday July 3rd.

***Gluten-free bread shares also available. The price for a gluten-free loaf is $8/week or 2 loaves for $15/week. Not available as half loaf.


We are pleased to be able to offer our members a diverse selection of local foods. Enjoy!

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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