News and blog

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Posted 10/29/2012 2:12pm by John and Aimee Good.

Anna Shiffler of The Daily Loaf, whose delicious breads we have enjoyed all season long, is now offering 4 specialty loaves, by pre-order only, for Thanksgiving.

The varieties are as follows:

Carrot Spelt- $7

Cranberry Fig- $7

Carmelized Onion- $7

French - $6

Orders must be placed by Tuesday November 13th, and must be picked up on Tuesday November 20th between 4 and 7 pm at the Quiet Creek Farm pickup barn.

To place orders, or for any questions, please contact Anna at



Posted 10/29/2012 2:05pm by John and Aimee Good.

If you would like to continue to enjoy Anna's delicious whole-grain artisan breads, she is offering a winter share. Primordia Mushroom Farm (whose mushrooms have been available for pre-order this season) is also offering a winter share option. Their delicious shitake, oyster, and other gourmet mushrooms normally sell for $10-13 per pound, but the CSA price is $9/lb.

Both of these winter shares will begin November 12th and continue through April. Several pickup locations are currently available, in Kutztown, Kempton, and West Reading. They are also open to another location if there is sufficient interest.

For more information, and to sign up, please click on the link for the Bread & Mushroom Winter Share Sign-up.

We are happy to offer you this opportunity to eat locally through the winter! Enjoy!

Your farmers,

John and Aimee Good

Posted 10/29/2012 1:45pm by John and Aimee Good.

If you normally pickup up on Tuesdays, but cannot make it on the 6th, and need to switch your pickup to this Friday, please let me know. Thanks!

(Sorry, this line was accidentally deleted from my previous email!)


Posted 10/29/2012 1:38pm by John and Aimee Good.

CSA Pickup Postponed!  There will be no CSA pickup tomorrow, Tuesday October 31st. Tomorrow's pickup will be postponed until next Tuesday, November 6th. Friday pickup will be held on November 2nd, as scheduled.

Rescheduling: If you are a Tuesday pickup but you cannot make it on the 6th, you are welcome to come on Friday, November 2nd.

Stocking Up Orders & Bread Shares: The bread shares and stocking up orders will be available this Friday, Nov. 2nd and next Tuesday, Nov. 6th.


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

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

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

Thanks very much!

Your farmers,

John and Aimee Good

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


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


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

Mail completed forms and checks to

Quiet Creek Farm

1996 Folk Rd.

Fogelsville, PA 18051


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

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

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

Your farmers,

John and Aimee Good

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


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

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

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

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


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


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

UPICK & Pre-picked ORGANIC PUMPKINS still Available!

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



Sweet Potatoes






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

CHOICE: Beets, Cabbage, Kale

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

Coming Soon: Red Cabbage, Celeriac & Rutabaga

Special Request for Butternut Squash Gnocchi Recipe!

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


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

Enjoy the Harvest!

Your farmers,

John and Aimee Good


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



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

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

Bulk discounts for orders totaling 20 lbs or more!

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

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


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

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

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

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

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


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

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

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

UPICK & Pre-picked ORGANIC PUMPKINS still Available!

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


Butternut Squash





Sweet Peppers


Mix & Match Greens: Leaf Lettuce or Arugula

CHOICE: Beets, Cabbage

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

Coming Soon: Leeks, Red Cabbage, Celeriac & Rutabaga


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

Enjoy the Harvest!

Your farmers,

John and Aimee Good


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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
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