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Posted 8/1/2011 2:03pm by John and Aimee Good.

FARM NEWS

Ahh, the lovely hoophouse tomatoes. The new tomato hoophouse provided the earliest large yields of tomatoes on the farm thus far. We harvested a whopping 600 lbs just before the 4th of July weekend. Sadly, their harvest is coming to a close.

The field tomato plants are big and beautiful and loaded with fruit, but they are coming in slowly. Their harvest is later than normal. So, unfortunately, we have a gap in the tomato season. But many of the field tomatoes are heirloom varieties, bursting with flavor, and are worth waiting for. And perhaps if we are lucky, the late start may result in a long tomato season, with the harvest continuing into September. I am sure you all agree, the longer we can have fresh tomatoes, the better! They are such a delicious treat from the farm!

 


THE HARVEST

Melons (Cantaloupe/Muskmelon)

Sweet Corn

Fresh Garlic

Sweet Onions

 Eggplant

Cucumbers

Zucchini & Summer Squash

Tomatoes- small amounts this week, but more to come soon!

Purple & Green Peppers

Carrots

New Potatoes ( hopefully!)

Coming Soon:  Edamame, Red peppers, Honeydew & Crenshaw melons

Upick: Fresh herbs & flowers. Hot Peppers. Cherry & Paste tomatoes – small amounts, more to come soon!

 

RECIPES

Everyone in my house loved this soup recipe, kids included: Golden Cheddar Cheese Soup.  In this hot weather, I served it just warm, with cucumber salad and good bread. I imagine it would also be nice chilled.  Also, more yummy ideas for hot weather, Chilled Cucumber Soup, Cucumber Dip, and Black Bean and Quinoa salad. Check them all out, and more, on the Recipes page of our website.

 

FARM PICS

The harvest: from the field to you!


Posted 7/25/2011 1:57pm by John and Aimee Good.
Yeah!!!
We just got almost an inch of rain at the farm today, only hours after I wrote this week's harvest update.

Happy farmers,

John & Aimee Good
Posted 7/25/2011 12:18pm by John and Aimee Good.

FARM NEWS

Water is on the minds of every farmer in the region now. We are in need of rain. The crop farmers in this area will suffer heavy losses of corn and soybeans if we do not get rain soon. We are lucky to have a large, deep pond at the Rodale Institute from which to irrigate, and to have only 8 acres to water. The level of the pond is dropping slowly. The pond supplies not only our fields, but the Rodale Institute’s orchard and field crops.

We are switching the fall brassicas over to drip irrigation to conserve water. The potatoes are dying back, and should not need further watering. The potato plants begin to die back once the tubers are formed. It looks like they are dying, but it just signals that all the energy is going underground into the tubers now. The fall carrots, which require a moist surface until the small seeds germinate, have just emerged, and will need less frequent watering once they become established. They had to be watered several times a week, for short intervals, just to keep the soil moist enough for the seeds to sprout.

Our crops are producing well, despite the drought, because we are able to water all our fields in about a week with our combination of drip irrigation and overhead sprinklers. The dry conditions also dramatically reduce the incidence of disease, and intensify the flavor of the fruiting crops, like the tomatoes and melons. For a vegetable farmer, it is usually easier to deal with a dry spell than a wet one, because you can always irrigate but you cannot stop the spread of disease or rot in over-wet soils.  Still, we are hopeful for rain, for the ground is parched everywhere, the pond needs recharging, and our farmer neighbors need rain for their hay and crops. Please send your thoughts and prayers for rain!

 

 THE HARVEST

Fresh Garlic

Sweet Onions

 Eggplant

Cucumbers

Zucchini & Summer Squash

Tomatoes

Purple & Green Peppers

Carrots

Choice: Beets, Broccoli

New Potatoes ( hopefully), if all goes well with the potato digger!

Coming Soon: Melons, Cherry Tomatoes, Edamame

Upick: Fresh herbs & flowers. Hot Peppers

 

RECIPES

I had a wonderful Broccoli Salad at my mother’s house this past weekend, and wanted to share the recipe with you all. Also I have included two of my summertime favorites, Ratatouille (summer stew) and Pasta Fresca (a fresh, uncooked tomato sauce for pasta). And last but not least, a wonderful and simple Gazpacho recipe for the hot days.

Go to the Recipes page of our website.

 

Members who have a wonderful recipe are welcome to share. Just email us and we will forward to the membership. Thanks!

Posted 7/25/2011 12:16pm by John and Aimee Good.

FARM NEWS

Water is on the minds of every farmer in the region now. We are in need of rain. The crop farmers in this area will suffer heavy losses of corn and soybeans if we do not get rain soon. We are lucky to have a large, deep pond at the Rodale Institute from which to irrigate, and to have only 8 acres to water. The level of the pond is dropping slowly. The pond supplies not only our fields, but the Rodale Institute’s orchard and field crops.

We are switching the fall brassicas over to drip irrigation to conserve water. The potatoes are dying back, and should not need further watering. The potato plants begin to die back once the tubers are formed. It looks like they are dying, but it just signals that all the energy is going underground into the tubers now. The fall carrots, which require a moist surface until the small seeds germinate, have just emerged, and will need less frequent watering once they become established. They had to be watered several times a week, for short intervals, just to keep the soil moist enough for the seeds to sprout.

Our crops are producing well, despite the drought, because we are able to water all our fields in about a week with our combination of drip irrigation and overhead sprinklers. The dry conditions also dramatically reduce the incidence of disease, and intensify the flavor of the fruiting crops, like the tomatoes and melons. For a vegetable farmer, it is usually easier to deal with a dry spell than a wet one, because you can always irrigate but you cannot stop the spread of disease or rot in over-wet soils.  Still, we are hopeful for rain, for the ground is parched everywhere, the pond needs recharging, and our farmer neighbors need rain for their hay and crops. Please send your thoughts and prayers for rain!

 

 THE HARVEST

Fresh Garlic

Sweet Onions

 Eggplant

Cucumbers

Zucchini & Summer Squash

Tomatoes

Purple & Green Peppers

Carrots

Choice: Beets, Broccoli

New Potatoes ( hopefully), if all goes well with the potato digger!

Coming Soon: Melons, Cherry Tomatoes, Edamame

Upick: Fresh herbs & flowers. Hot Peppers

 

RECIPES

I had a wonderful Broccoli Salad at my mother’s house this past weekend, and wanted to share the recipe with you all. Also I have included two of my summertime favorites, Ratatouille (summer stew) and Pasta Fresca (a fresh, uncooked tomato sauce for pasta). And last but not least, a wonderful and simple Gazpacho recipe for the hot days.

Go to the Recipes page of our website.

 

Members who have a wonderful recipe are welcome to share. Just email us and we will forward to the membership. Thanks!

Posted 7/18/2011 3:13pm by John and Aimee Good.

FARM NEWS

Providing for a steady supply of vegetables for harvest is all about successions. We plant every crop multiple times. For example, lettuce is seeded every week in both the spring and fall to ensure a continuous supply. Because lettuce does not like the intense heat of summer, we take a break on lettuce for the month of August. Luckily, there are plenty of tomatoes and cucumbers for lovely summer salads.

This picture shows John planting out the field tomatoes in late May. This was the second succession following the hoophouse tomatoes, which were planted in late April.

Even as we are getting into the thick of summer harvesting, the fall fields are being prepared; spaded and made into beds; and the kale, cabbages, broccoli, and cauliflower are being transplanted. The last planting of summer cucurbits, cucumbers and zucchini, is going out into the fields now. We plant these crops about every 3-4 weeks beginning in early May.

As you can imagine, much of the winter is spent devising this whole farm plan. Each bed in each field is mapped out and all its crop information recorded on spreadsheets in preparation for the season. Then the farm crew works hard to carry out the vision for each season. And we get to eat the fruits of their labor!

 

THE HARVEST

Fresh Garlic

Sweet Onions

Asian Eggplant

Cucumbers

Head Lettuce – last summer picking

Zucchini & Summer Squash

Tomatoes

Purple & Green Peppers

Choice: Carrots, Beets, Broccoli

Coming Soon: Potatoes, Cherry Tomatoes, Edamame

Upick: Fresh herbs & flowers. Wax beans and Jade green beans.

 

RECIPES

Its hot! And so there are new salad recipes for you to try: Cucumber Tomato Salad, Green bean and Tomato Salad, Pasta Salad with Eggplant, Tomato, and Basil, and a recipe for Sauteed Green Beans with Garlic and Herbs. Enjoy!

Go to the Recipes page of our website to view and/or print recipes.

 

FARM - RELATED INFO

The Rodale Institute Bookstore has new extended hours on farm pickup days. The bookstore is open from 10am until 7 pm on Tuesdays and Fridays, and from 10 am until 4 pm on Wednesday, Thursday, and Saturday.  The bookstore is located in the old schoolhouse, just east of the pickup barn on Siegfriedale Rd.  There is a parking lot at the bookstore. You can also walk the gravel path from the Upick garden up the hill to the store. The bookstore and bathrooms have been recently remodeled. Check it out!

Posted 7/11/2011 12:30pm by John and Aimee Good.

FARM NEWS

Eating from the farm is eating with the seasons. This is the first lesson for a new CSA member. Committed members, with several years of membership, realize that each season is different as well. Weather always influences the productivity of the crops, and each year there are some vegetables that do well, and some that do not. We take pleasure in the abundance. We learn to be flexible and use what comes in from the fields. This is seasonal eating.

We are in the transition from spring to summer crops right now. Spring crops are waning as the heat of summer sets in, and summer crops are just beginning.  Greens prefer cooler temperatures, and do not do well in summer’s heat. Fruiting crops enjoy this weather, such as eggplant, peppers, tomatoes, cucumbers, and melons. These crops will begin to increase in the share over the next few weeks.

The summer crops do love the heat, but they also need water to maximize their fruit production. We have drip irrigation supplying all these crops to minimize water loss from evaporation and provide the most water directly to the root zone of the plants. Also we can avoid the spread of disease by keeping the foliage dry, as many summer crops are sensitive to excess moisture on their leaves.  (Drip irrigation consists of plastic tubing with small holes, called drip tape, that is laid in the rows of plants. The tubing is connected to a larger hose running the length of the field, which is connected to a fire hose from the water source. Drip tape can be laid either under plastic mulch or on bare ground.)

 

THE HARVEST

New – Sweet Onions

New – Asian Eggplant

Carrots

Head Lettuce

Zucchini & Summer Squash

Tomatoes

Beets - choice

Coming Soon: Potatoes, Fresh garlic, Green peppers, Cucumbers

Upick: Fresh herbs & flowers. Green beans.

 

RECIPES

Summertime eating is my favorite, perhaps because it is such a short season, and the vegetables are all so juicy and succulent. One of my favorite recipes for using everything from the garden is Pasta Tutto Giardino, which means “the whole garden” in Italian. The recipe is a creamy sauce studded with a colorful variety of vegetables served over pasta.

Since eggplant is new this week, I wanted to share some of my favorite recipes for eggplant dip. Two versions of Baba Ghanouj are on the website, as well as Eggplant Caponata.  Go to the Recipes page of our website.

 

FARM BUSINESS

Thanks to everyone for making their final CSA payments!


Posted 7/4/2011 10:29am by John and Aimee Good.

FARM NEWS

We hope everyone is enjoying their holiday! The farm crew is digging the first carrots of the season this morning.  So sweet and crisp, they are a favorite treat from the farm. The potatoes and hoophouse tomatoes will be the next new vegetables, hopefully in a week or so. The crew will also begin harvesting the garlic soon. It is usually ready around the fourth of July. We watch for 50% browning of the leaves, then bring it all in to the greenhouse to dry and cure. Once it is cured, we clip it from the stalks and store it in the barn, to distribute through the season. The big garlic harvest is the start of the storage crop season. Onions, winter squash and sweet potatoes must also be harvested and cured this way for storage and seasonal distribution. The heat of summer and the long days brings in a bounty of vegetables, some for fresh eating and some for storage to last us through the colder months!


The long days and warmth increase the growth rate of the weeds as well as the vegetables.  It is a difficult job to keep up with them this time of year. The labor costs of weeding vegetables are a big reason why organic produce is more expensive. We use different techniques for weeding; including mechanical cultivation (using tractor-mounted implements to weed between the rows of plants), plastic and straw mulch, hoes and hand tools, and “down on hands & knees” pulling weeds by hand. A good number of crops, including carrots and greens, must be weeded by hand in the row, a laborious task.

Another tactic we use for carrots is flame-weeding. Because they are so slow to germinate, (about 3 weeks) we use the flame weeder to burn any weeds on the surface just before the carrots sprout. This allows the carrots to start growing in a clean bed. Because they are slow growers and do not compete well with the weeds, carrots need extra attention and care to produce well organically.

 

THE HARVEST

Carrots – new! Pretty Purple Haze and sweet orange carrots.

Broccoli

Head Lettuce

Salad Mix

Scallions

Zucchini & Summer Squash

Garlic Scapes

Choice: Beets, Napa Cabbage, Radishes, Turnips

Coming Soon: Potatoes, Tomatoes, Fresh garlic

Upick: Fresh herbs, more flowers. Possibly green beans.

 

RECIPES

New broccoli recipes this week include Broccoli with Orzo and Pine Nuts, Freret Festival Pasta Salad, Broccoli Slaw with Crunchy Noodles, and Jade Broccoli. Check them out on the Recipes page of our website.


FARM BUSINESS

 

All share balances were to be paid in full by Friday, July 1. Anyone who has not paid their balance at this point will not be allowed to pick up their share until the balance is paid in full. You will be contacted by email if your balance is unpaid. Thank you!

Posted 6/27/2011 12:31pm by John and Aimee Good.

FARM NEWS

The weather has been kind to the crops again, and the summer crops are growing well, as you can see in the fields. Can’t wait for those tomatoes. The hoophouse is loaded with nice green fruit, now it just has to turn!

New this week, the broccoli harvest is beginning. Yeah! Broccoli is one of those vegetables that I never really enjoyed much, until we started farming. Fresh broccoli from the fields is so sweet, truly a different vegetable than that from the store. Of course, that is true of so many things. Anyway, now I get very excited about broccoli, and so does Celia, and I bet you and your children will too!

Although the Upick garden is a bit quiet again this week, the first green beans are flowering, and should be ready for picking in a week or two. And the flowers are starting to bloom, and will be opened up for picking in a few weeks as well. Enjoy the fresh herbs for now!

 

MEET THE FARM CREW

Here are the wonderful people who work to provide your veggies. From the left: Daniel, Heidi, Aimee (holding baby Lyle) Emily, John (holding Celia). Back row (from the left) Michelle, Ryan, and Andy. Michelle is the assistant farm manager, in her third season. Daniel is back for his second season as a farm apprentice. Ryan is a part-time intern and Andy is interning through the summer. Emily is our star summer volunteer. Heidi is everyone's favorite barn manager. And of course, the Good family: John, Aimee, Celia, and Lyle.

When you see them around the farm, please feel free to ask questions, talk “farming,” or thank them for their hard work!

 

THE HARVEST

Broccoli- First harvest. More to come!

Head Lettuce

Salad Mix

Scallions

Zucchini & Summer Squash

Choice: Beets, Napa Cabbage, Radishes, Turnips

Coming Soon: Carrots, Potatoes

Upick: Fresh herbs, see board for variety and quantity.

 

RECIPES

Need new ideas for the bounty of zucchini and summer squash? Some old favorites are up on the website: Zucchini-Crusted Pizza, Zucchini Brownies, and Zucchini Garden Chowder. New recipes for this year – Zucchini Lasagna and Zucchini Pancakes. Lots of yummy ways to eat your zucchini. And don't forget, summer squash can be used anywhere recipes calls for zucchini. Also, I have included my favorite, snack-tastic kale recipe: Kale Chips. The best way to get everyone to eat their kale –kids included! Enjoy! (Just click on the link above to get to the Recipes page. From their you can search for all recipes.)

 

FARM BUSINESS

All share balances must be paid in full by Friday, July 1. Unpaid balances after this date will result in revoked pickup privileges. Please check the balance sheet in the barn. If you have any questions about your balance, please email Aimee at farmers@quietcreekfarmcsa.com.

Thank you!

Posted 6/20/2011 2:56pm by John and Aimee Good.

FARM NEWS

We have been enjoying a nice mixture of rain and sun, and the summer crops are growing well. The hoophouse tomatoes are heavy with green fruit, and the tomatoes, peppers, potatoes and eggplant in the field look great.  The first harvest of red beets and Napa Cabbage begins this week, and there should be more to come. Sadly, the pea and strawberry harvest is coming to a close; a short but sweet season. As you could see in the field, the peas suffered from the waterlogged soils in early spring, which stunted their growth. The heat wave in late May further stressed them, so they only reached half their normal height before flowering. We were surprised that they yielded as well as they did. And they were so sweet! Fresh garden peas are one of my favorite spring treats, surpassed only by strawberries.  We hope you enjoyed them, and are looking forward to the new crops to come. The broccoli plants are big and healthy, and we hope to have a good harvest in 2 weeks or so. As for Upicking, there will be only herbs this week and strawberry/pea gleaning, but the flowers and green beans are not far off.

RECIPES

Check out the cooking and storage tips for the two new items this week, Napa Cabbage and Red beets, on our website.  There is also a nice Napa Cabbage salad recipe, as well as a wonderful, simple pasta dish that can use a mixture of the week’s greens, Rigatoni with Greens. Check out the other new Greens recipes for more ideas. Enjoy!

THE HARVEST

Salad Mix

Head Lettuce

Greens:  Asian Spinach, Arugula, Kale

Summer Squash & Zucchini

Garlic Scapes

Scallions

CHOICE: Turnips, Radishes, Red Beets, Napa Cabbage

UPICK

Strawberries & Peas – gleaning only

 Herbs – pick as needed - Cilantro, Dill, Parsley, Oregano

COMING SOON: Broccoli

 

FARM BUSINESS

Please check the balance sheet for your remainder, which is due June 30th. I will have an updated sheet available each week.  Email me if you have any questions. Thanks!

Posted 6/13/2011 3:04pm by John and Aimee Good.
Fresh Pesto With Garlic Scapes

Delicious Garlic Scapes for Your Pesto!

Garlic scapes can be used to make a truly wonderful and sophisticated pesto that you can use to enhance sauces, omelettes, frittatas, and even soups. This pesto can also be used in a pizza or to make toasted garlic bread.

Difficulty:   Easy

Instructions

Things You'll Need:

  • 1/4 lb garlic scapes
  • 1 cup grated Parmesan, Asiago, or Tallegio cheese
  • 3 Tbsp. fresh lime or lemon juice
  • 1/2 cup olive oil
  • Salt to taste
  • Food processor
  • Jar for storage


Read more: How to Make Fresh Pesto With Garlic Scapes | eHow.com http://www.ehow.com/how_2325845_fresh-pesto-garlic-scapes.html#ixzz1OmRTopjj

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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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