News and blog

Welcome to the blog.
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



Posted 6/25/2012 10:20am by John and Aimee Good.


FIELD UPDATE

We are thankful for the rain and storms today. We were planning to set up the overhead irrigation this week for the onions, carrots and potatoes, but the whole farm could use a drink! The cooler weather expected this week should extend the spring green crops; salad mix, kale, cabbage, broccoli, etc. Although we are nearly finished cutting the 2nd broccoli planting, we have trialed a new variety which is supposed to be very heat tolerant for a 3rd spring planting. So we hope for one more broccoli harvest in the next two weeks.

We are nearing the end of the "green veggie" season and will soon be feasting on the roots and bulbs of summer; carrots, garlic, onions, and potatoes; as well as the fruiting crops of summer; cucumbers, tomatoes, squash & zucchini, peppers, and eggplant. We were pleased to have had some of our earliest harvests of zucchini, squash, and cucumbers this year, and hope you all have enjoyed this early taste of summer. The production of zucchini & cucumbers are tied to the weather. As the weather cools, the zucchini & cucumber yields lessen, and when the days and nights are hot, these plants produce lots of fruit. The tomatoes in the hoophouse are growing tall and are loaded with green fruit. We are looking forward to their ripening!


FINAL BALANCES DUE THIS WEEK!

Please be sure to check your balance due on the sheet in the barn. All final balances are due by June 30th. Payments can be turned in to Heidi at the barn or mailed to us at: 1996 Folk Road, Fogelsville, PA 18051. Thanks!

LAST WEEK TO ORDER GOURMET OYSTER MUSHROOMS!

Last week to order gourmet oyster mushrooms from our friends at Primordia Farm at the special rate of $9/lb for our members. Primordia is a family owned and operated natural, chemical-free gourmet mushroom farm located in Lenhartsville, PA. Half pound, 1 pound, and pounds may be ordered. Orders for Tuesday pickup must be placed by 5 pm today, Monday June 25th. Orders for Friday pickup must be placed by 5 pm Thursday, June 28th. To order, contact Jesse Tobin at 484-334-8263 or thr3sisters@aol.com.


THE HARVEST

Mini Purplette Onions -Beautiful color and great versatility. The mini bulbs can be used raw or cooked like onions, and the green tops can be used like scallion. We love these!

Garlic Scapes

Salad Mix

Head Lettuce 

Cabbage - see RECIPE below

Broccoli

Kale - see RECIPE below

Zucchini & Summer Squash

Cucumbers

Red Beets

Radishes

Turnips

Upick: Herbs - Cilantro, Dill, Parsley, Chives, Garlic Chives, Oregano, and Thyme -  pick as needed. Sugar Snap Peas.

Coming Soon: Swiss Chard, Carrots, Green Beans, Garlic, Tomatoes

 

Recipes

Kale is on the harvest again, as it has regrown nicely after a short break in the harvest. Try the Kale with Lemon-Balsamic Butter. So yummy with browned butter, raisins, lemon juice and balsamic vinegar in the sauce. Thanks to our farm apprentice Meg Fridirici for contributing!

I love making homemade dressing for salad. It is much more nutritious and tasty than bought dressing, and more economical. My standard dressing is a balsamic vinagrette made of olive oil, balsamic vinegar, tamari soy sauce (in decreasing proportions, respectively) and a handful of chopped fresh herbs (optional). I also love creamy dressings.  My mom served this Homemade Ranch Dressing and I had to share the recipe with you. It is wonderful for salad and my kids love to use it as a dip for veggies.

I created a new recipe for coleslaw last week, Southwestern Slaw, with a hint of cilantro, and a salsa/sour cream dressing. I really enjoy using the fresh herbs to make variations on traditional recipes. I served this with black beans and rice, grilled steaks with a cumin-garlic rub, and cucumber salad. It was a delicious dinner on a hot night. We have been enjoying the leftovers in wraps with black bean spread and cold chicken or salmon (Wild Alaskan). Enjoy!


Enjoy the Harvest!

Your farmers,

John and Aimee Good


 

Posted 6/19/2012 11:16am by John and Aimee Good.

Thanks to CSA member Carol Kocsis who forwarded this recipe for Stuffed Cabbage Rolls. Another tasty way to use the bounty of Napa Cabbage in your CSA share! (Just click on the link to get to our Recipe Page.)

P.S. We trialed a new variety of Napa Cabbage this year, and they are amazing. We were able to harvest almost every single cabbage, which has not been the case in years past. I find the Napa to be much more digestible than traditional cabbage, and it can be used to replace cabbage in most any recipe. And they keep very well too!

Aimee Good

Posted 6/18/2012 10:40am by John and Aimee Good.


Field Update:

We hope you have been enjoying the harvest. The weather has been kind to us thus far and we are experiencing a bountiful spring harvest. The broccoli is especially beautiful today, and was quite nice last week as well. The recent relatively cool nights and pleasant days have allowed this second planting to develop crowns slowly, resulting in a much bigger head. Of course we are expecting high temps later this week, and that should bring on more zucchini and summer squash, as those plants really produce in the high heat of summer. The garlic scapes are beautiful and delicious, a milder version of fresh garlic. Use like garlic in cooking, enjoy garlic scape pesto, or pickled garlic scapes. See recipes. The red beets are just starting to come in this week. Look for more of those to come. The potatoes are flowering now, a beautiful crop. We expect to harvest these towards the end of July. Celia and I were marveling at the pretty potato flowers on Saturday, after weeding the rainbow chard and carrots. Many more delicious crops to come!

Balance Payment Reminder:

Please be sure to check your balance due on the sheet in the barn. All final balances are due by June 30th. Payments can be turned in to Heidi at the barn or mailed to us at: 1996 Folk Road, Fogelsville, PA 18051. Thanks!

MORE GOURMET MUSHROOMS AVAILABLE THIS WEEK!

Our friends at Primordia Farm expect to have enough oyster mushrooms to offer our members a special rate of $9/lb this week and next week. Primordia is a family owned and operated natural, chemical-free gourmet mushroom farm located in Lenhartsville, PA. Half pound, 1 pound, and pounds may be ordered. Orders for Tuesday pickup must be placed by 5 pm today, Monday June 18th. Orders for Friday pickup must be placed by 5 pm Thursday, June 21st. To order, contact Jesse Tobin at 484-334-8263 or thr3sisters@aol.com.

Harvest

Garlic Scapes - chop finely and saute like garlic, make pesto, grill whole, or pickle whole - see recipes.

Scallions

Salad Mix

Head Lettuce 

Broccoli

Arugula

Zucchini & Summer Squash

Radishes

Turnips

CHOICE: Red Beets, Napa Cabbage, Kale


Upick: Herbs - Cilantro, Dill, Parsley, Chives, Garlic Chives, Oregano, and Thyme -  pick as needed.

Sugar Snap Peas are reaching the peak of harvest. To freeze- steam for 1-2 minutes, then dip in ice water to cool, dry on towel and place in freezer bags. Squeeze out excess air when sealing, label and put in freezer.


OUR SALAD GREENS are weeded by hand to be free of weeds before cutting. A lot of labor and love goes into every salad on your table!


Recipes

Although I love to try new recipes for vegetables, sometimes the simplest dish is the best because fresh picked vegetables from the farm are so exceptional! My favorite dish for lunch or dinner is a medley of fresh cooked vegetables, cooked gently in  bit of butter and/or oil, with a sprinkling of salt. This week, try mixing half moons of zucchini or squash with garlic scapes, scallions, snap peas, broccoli florets, thinly sliced radishes or turnips, and handful or two of cooking greens such as kale, napa cabbage, etc. Slow down and enjoy each bite, with the warm bowl in your hands. Ahh! Serve with good toasted bread, and some grilled sausage, chicken, salmon, or tofu, etc. if you like.

Two ideas for garlic scapes: Garlic Scapes Pesto and Pickled Garlic Scapes


Enjoy the Harvest!

Your farmers,

John and Aimee Good


 

Posted 6/11/2012 7:49am by John and Aimee Good.

Farmer John on the Radio!

John was interviewed on WHYY with Marty Moss-Coane as part of a discussion of young farmers. If you missed it, check out this link to hear the show.

http://whyy.org/cms/radiotimes/2012/05/29/young-farmers/

Balance Payment Reminder:

Please be sure to check your balance due on the sheet in the barn. All final balances are due by June 30th. Payments can be turned in to Heidi at the barn or mailed to us at: 1996 Folk Road, Fogelsville, PA 18051. Thanks!

SPECIAL GOURMET MUSHROOM OFFER THIS WEEK!

Our friends at Primordia Farm are having a boon of a harvest, and want to share the bounty with you. Primordia is a family owned and operated gourmet mushroom farm located in Lenhartsville, PA. Their mushrooms are chemical free.They are offering oyster mushrooms for pre-order to our CSA members at a reduced rate of $9/lb. They will be delivered on your pickup day. Orders for Tuesday pickup must be placed by 5 pm today, Monday June 11th. Orders for Friday pickup must be placed by 5 pm Thursday, June 14th. To order, contact Jesse Tobin at 484-334-8263 or thr3sisters@aol.com.

Harvest

Scallions - new! See recipe below.

Napa Cabbage - See recipe ideas below.

Salad Mix

Head Lettuce

Turnips

Broccoli

Kale - See recipe below.

Mix & Match: Arugula, Spinach, Asian Spinach

Coming Soon: Red Beets, Garlic Scapes, Zucchini

Upick: Peas, limited berries, herbs - dill & cilantro this week!


Recipes

Since the Napa Cabbage did so well, and we have another Napa Cabbage for everyone this week, I wanted to provide a lot of ideas on ways to use this versatile mild-flavored veggie, rather than a single recipe. So click on the links below for a total of 13 ways to use Napa Cabbage this week! (Although I did not see Napa inluded in the Mushroom Stir-Fry recipe in the second link, I think it could certainly be added and would be delicious.)

http://www.sheknows.com/food-and-recipes/articles/809695/8-things-to-do-with-napa-cabbage

http://www.mnn.com/food/healthy-eating/blogs/seasonal-recipes-5-for-napa-cabbage

I have included a recipe for Curry Spiced Greens, which I like to use when I want a spicier version of our usual side dish of cooked greens. It can also easily be transformed into a complete meal, by adding chickpeas and tomatoes, and serving over rice. Also, check out the super simple Scallion Pancake recipe. Add some stir-fried veggies with tofu or meat, and you have dinner!


Enjoy the Harvest!

Your farmers,

John and Aimee Good


 

Posted 6/4/2012 10:11am by John and Aimee Good.

CROPS UPDATE

This is a season of rapid growth. Warm spells and rains contribute to the plant's growing in these weeks leading up to the solstice. At times it seems like you can see the difference from one day to the next! The cover crops which were seeded last fall, such as the rye and hairy vetch seen here, are now reaching heights of 6 feet tall. John is spading this tall cover crop into the ground to provide fertility for the next crop, which will be planted later this summer.

The month of June is one of the busiest on the farm, because although the harvest has begun, we still have lots of field preparation, planting, weeding, pruning, and trellising to do every week. And the weeds also grow very rapidly at this time of year! We are doing our best to keep up, but if you see some errant weeds while you are out in the Upick garden, feel free to help out and pull them out of the beds.



THE HARVEST

Kale (See recipe for Kale Chips. A tasty way to enjoy your kale, that everyone will love!)

Napa Cabbage - new!(Very juicy, leafy cabbage. Excellent for slaw or stir-fry. See Recipes.)

Salad Mix

Spinach

Mini head lettuce

Salad Turnips

*Broccoli

*Radishes

*Bok Choy

*Arugula

*Limited quantities of these items this week. More broccoli, radishes, and arugula will be available soon, when the next plantings come in. The bok choy unfortunately bolted (when to seed prematurely) due to the extreme heat of Memorial Day weekend.

UPICK: Sugar Snap peas, perennial herbs, new - parsley, Strawberries for in-field snacking

COMING SOON: More broccoli, scallions, Red beets, Cabbage


PICTURED: That is Emily and Kelsey, two of the farm apprentices for this season, hoeing a young planting of radishes. Watch for the introduction to the entire crew next week!


RECIPES

Kale chips are slighly crunchy, salty, and delicious. A healthy snack or appetizer. Even people who do not normally enjoy kale, like my children, LOVE kale chips. Napa Cabbage can be used in a traditional coleslaw, although I recommend slicing thinly rather than grating, as it is much juicer. You can also make Asian cooking inspired slaws such as the Crunchy Napa Cabbage Slaw or Napa Cabbage Salad with Peanuts. For a stir-fry recipe, see Napa Cabbage Pork Stir-fry. Salad turnips are so versatile. Of course they can be sliced or grated raw for salad. But they can also be sauteed, mashed like potatoes, or roasted, which is my favorite. This weekend, I roasted a bunch of turnips (sliced in half) with a head of broccoli (cut into florets) in olive oil and soy sauce, in a tin foil packet on the grill. Delicious!


FEATURED PRODUCT

Many of you have probably tasted or at least smelled the aroma of the fresh bread in the barn last week. Anna Shiffler of Kutztown bakes the bread the morning of pickup day, and delivers it to the farm. She makes a wonderful selection of varieties, using 80% organic flours and sourdough culture as the rising agent. Her bread is delicious. Do not miss the samples this week! The bread for sale is located on the wooden hutch in the back corner of the barn.


ENJOY THE HARVEST!


Your farmers,

John and Aimee Good





Join our mailing list
Blog archives

The Good Farm is a certified organic farm raising vegetables, berries, flowers, and herbs for a CSA (Community Supported Agriculture) and farmer's market. Farmers John and Aimee Good specialize in providing the best quality and most flavorful varieties of the vegetables you love to eat- the staples! We have happy members - over 70% return every year!

 

Many customers say they eat healthier, feel better, learn to cook new things, save money, and even lose weight by joining the farm. We are all connected to farming, as we are all eaters. Experience seasonal eating. Support a type of farm that you can believe in; the kind you imagined as a child; where people pick the produce by hand, the soils are thriving, and the fields are full of life. Become a CSA member or visit The Good Farm at the Trexlertown Farmer's Market. Because "it's all GOOD!"

 

"Eating is an agricultural act" - Wendell Berry

8112 Church Rd.
Germansville, PA 18053
484-262-0675
Contact Us

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