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Posted 7/31/2018 3:50pm by John and Aimee Good.

All the recipes listed below, and many more, are on our website, on our Recipe Page. You can search by vegetable, using the search box on the right.

We hope you enjoy using these recipes and finding your own new recipes featuring the vegetables in your share. Please feel free to share any recipes that you find and love with us!


Easy Melon Sorbet

1) To freeze melon chunks: Cut cantaloupe in half and scoop out seeds. Cut into wedges and remove peels. Then cut wedges into chunks and place on cookie tray in freezer.

2) To make sorbet: Remove melon chunks from freezer and place in food processor. Let set for about a half hour to thaw slightly. (I usually put them in before dinner and then make the sorbet just after dinner.) Add a splash of lemon juice and about ¼ cup honey or agave syrup. Add about 1/4 c. hot water and blend until smooth. Add more water if necessary to desired consistency, and add more sweetener to taste. Serve immediately. 

Melon Smoothie

½ medium cantaloupe

1-2 c. plain yogurt or milk

honey or maple syrup to taste

cinnamon, if desired


Cut melon in half. Scoop out seeds. Cut melon into 2 inch chunks, discarding rind. Freeze chunks on a cookie sheet.

Blend frozen melon chunks with 1 c. yogurt or milk. Add additional yogurt or milk and blend to achieve desired thickness. Add honey, maple syrup or agave syrup to sweeten to taste. Pour into glasses and dust top with cinnamon if desired. Serve immediately.

*Variation: Use cream instead of yogurt and milk and pour mixture into popsicle molds for delicious melon creamsicles. Can add a peach or some raspberries to mixture as well.

*Variation: Add 1/2 - 1 cup orange juice to mixture for melon Orange Julius!  Our family LOVES this!

The Best Corn Fritters

*adapted from The Joy of Cooking

- I have tried many recipes for corn fritters or corn cakes, and I think this is the best. These are an amazing dish that I love to make at least once during fresh sweet corn season. They are wonderful!

Cut and scrape kernels from:

5 ears sweet corn (about 2 1/2 cups)

Place corn and pulp in a large bowl and stir in:

2 large egg yolks

2 tbsp. all-purpose flour

1 tbsp. sugar

1/4 tsp. salt

1/8 tsp. ground black pepper

Beat until still but not dry:

2 large egg whites

Fold egg whites into corn mixture. Heat in a large non-stick or cast iron skillet over med. high heat until hot:

2 tbsp. butter or coconut oil

Drop in the batter, a heaping tablespoon full at a time. Reduce heat to medium and cook until lightly browned on botton, 2-3 minutes. Turn once. Do not pat down. Cook 2nd side until lightly browned. Serve immediately!


Your farmers,

John and Aimee Good

The Good Farm

8112 Church Road

Germansville PA 18053


Posted 7/31/2018 3:44pm by John and Aimee Good.

Tips on Storing the Summer Harvest 

Cucumbers - Store loose in the crisper drawer of your fridge, not in plastic bag or container unless cut. Will keep for 1-2 weeks. Great for preserving and making fresh pickles, lacto-fermented pickles, or canned pickles! 

Eggplant - Eggplant prefers to be stored at warmer temperatures than the fridge. We keep it in our “warm” cooler in the barn, which is set to 50 degrees. However, for household storage, you can store it on the counter for 1-4 days. It may start to get wrinkly skins after that time, but it still fine to use. You can also keep them in the fridge, but it may get dark spots, cold damage, after about 4-5 days.  

Greens - Leafy greens need to have their moisture content controlled. You do not want them to be too wet, or they can get slimy, yet if they are too dry, they will wilt. The dry air of a refrigerator will pull moisture out of greens if left exposed to the air, causing them to wilt. So the best storage is in an air-tight container, ie. a plastic bag, a tupperware container, etc. You may want to place a towel in with them, a dry one if they are really wet, or a damp one if they are dry. I have heard good things about the new “green bags” which remove ethlyene gas from produce and allow them to store longer. Plus they are re-usable. Here are a few good links to check out if you want to get more in-depth info. . .  In general, loose greens like salad mix will keep for 1-2 weeks. Sturdier greens like swiss chard, 2-3 weeks. 

Onions & Garlic - These alliums should be stored in a dry, cool, dark location. In a basket in a kitchen cupboard is a fine location. Sweet onions should be used within 3 weeks. Red onions should keep for 1-2 months.

 Melons - Watermelons can be kept on the counter until ready to eat. Store any uneaten portion in the refrigerator. Muskmelons can be kept on the counter for 1-2 days only. If not going to eat within 1-2 days, it is best to store them in the fridge. We pick them fully ripe, when they turn color and slip easily from the vine, and they will continue to ripen and can become soft and over-ripe if left out for too long. Muskmelon can also be easily frozen, for “Easy Melon Sorbet” or “Melon Smoothies”. (Recipes are available on our website!) 

Peppers - Peppers should be stored in the crisper drawer of the fridge, loose, not in a bag. They will keep for 1-2 weeks. They also freeze beautifully. For short term storage, just deseed and chop and put into freezer bags. For long-term storage (and highest nutritional content), it is best to blanch in hot water first, then cool in an ice water bath, dry and freeze on a tray. Then transfer to freezer bags, squeezing out the air.  

Potatoes -  Potatoes prefer cool, dry, and dark storage. They can be kept in a brown bag or basket lined with a plastic bag to hold the dirt, in a kitchen cupboard, or dry basement cupboard. Potatoes keep well if unwashed until ready to use. We generally just rub the dirt off before including them in CSA shares. You can wash them when you take your veggies home for use that week, or store them dirty until ready to cook.  

Roots - Roots are grown in the ground, and they prefer a humid environment as well, about 80-90% humidity for most. Roots cannot be stored loose in the fridge, even in a crisper drawer, or they will lose their crispness and become rubbery. They can be stored loosely in a bag or wrapped in a damp towel and stored in an air-tight container. Roots stored properly should keep for several weeks, including beets, carrots, etc. If edible greens are attached, such as beet greens, it is best to remove greens and store separately.  

Sweet Corn - It is best to eat your sweet corn soon after getting your share, within 1-2 days it will be at its sweetest. Store in the fridge until ready to eat! Any unused portions can easily be frozen after blanching in hot water.  

Tomatoes - For maximum flavor, tomatoes should not be stored at less than 50 degrees. A normal refrigerator is 40 degrees, so it is best to store them on the counter. They should keep for a few days up to a week depending on how ripe they are.  

Zucchini & summer squash - Zucchini & summer squash actually prefer to be stored slightly warmer than the fridge, about 50 degrees is ideal. However, since we don’t generally have a 50 degree space in our modern houses, you can either leave out on the counter in a cool house for up to a few days, or store loose in the crisper drawer. They do not need to be in a bag or container. These should keep for 1-2 weeks.

Your farmers,

John and Aimee Good

The Good Farm

8112 Church Road

Germansville PA 18053


Posted 7/31/2018 3:42pm by John and Aimee Good.


Your pickup is %%pickup-time%%, %%pickup-location%%.

If you have scheduled any pickup changes, they are listed here - %%scheduled-actions%%.      Please let me know if these are not correct! Thanks!

Sorry for the delayed harvest email. Trying to beat a rainy forecast and needed all hands in the fields yesterday! Luckily the rain is still holding off!

New this week - muskmelons!


Tomatoes - red, orange & heirloom varieties


Cucumbers - traditional green & white (Silver Slicer) cukes

Zucchini &/or Summer squash

Salad mix

Sweet White Onions

Fresh Garlic

Sweet Corn


Asian eggplant

Choice table:  Eggplant, Red beets, Swiss chard, Watermelon

Coming Soon:  green peppers,  red potatoes (Celia & Lyle Good are helping to dig potatoes for next week's share below!)

UPICK: New - cherry tomatoes - 1 pint per share. Green or yellow beans. 1 quart per small share, 2 per regular. Flowers - 1 nice bouquet.  Herbs - parsley, cilantro, dill, savory, basil - pick as needed!

*Harvest list is subject to change weekly. This is our best estimation of the week's shares. Thanks for understanding!


 *EXTRA SHARES: Cheese, eggs, bread, and coffee shares this week.

Please note! NO FRUIT SHARES this week! The peaches split due to the heavy rains last week. Should resume next week, and continue to the end of the season.


CSA Extras :  2nds tomatoes may be available for purchase in the barn on your pickup day. We have begun picking in the field, where there are more sort-outs. Members can purchase these blemished tomatoes for $1/lb in the barn, as available. We will begin taking orders for those who want bulk amounts for making sauce, etc. when we have greater quantities available.

Tote bags, jarred goods can also be ordered. Otherwise you may ask Heidi if you would like to purchase Good Farm tote bags, or any other extra vegetables in the barn. Certain items may be limited and/or not available. Thank you! 


Need to schedule a pickup change or vacation hold? Click here.

Want to add one of our extra shares? Update your membership here.

Need to check your balance? Click here.


Some Important Links to Remember:

CSA Pickup Hours  - lists hours for all pickup sites, as well as Upick times

CSA Pickup Changes - you can login to your member account with your email address to change contact info, check your balance, make a payment, schedule a vacation hold and double pickup, switch to a different pickup day or location for a week, etc. (To permanently change your pickup location, you need to contact Aimee.)

News & Blog - Missed an email? Want to review an old one? You can find all our email posts here in our blog archive.

Recipes - Every week we post new recipes highlighting the vegetables in your share. Most recent additions will be at the top of the page, but we have quite a lot of recipes on this page, and you can search by vegetable to find many more ideas!

Your farmers,

John and Aimee Good

The Good Farm

8112 Church Road

Germansville PA 18053


Posted 7/23/2018 8:38pm by John and Aimee Good.

All the recipes listed below, and many more, are on our website, on our Recipe Page. You can search by vegetable, using the search box on the right.

We hope you enjoy using these recipes and finding your own new recipes featuring the vegetables in your share. Please feel free to share any recipes that you find and love with us!


Zucchini pizza boats! Check out the video link to the recipe below, shared by CSA member Sophia. Thanks!!!


Farmer's Pasta Primavera

2 mini onions or 1/2 large sweet onion

3-4 garlic scapes or 1-2 garlic cloves, minced

1 medium zucchini or summer squash, cut into thin moon slices

1-2 carrots, sliced thinly or julienned

1 Asian eggplant (optional)

2 large or 3 medium tomatoes, cored and chopped into small pieces

several leaves fresh basil, thinly sliced

sea salt and ground black pepper'

olive oil

white wine, broth, or pasta cooking liquid

parmesan or asiago cheese, freshly grated

optional other veg: (sweet pepper, swiss chard, mushrooms, etc. whatever you have!)

1/2 -1 lb linguini, spaghetti, or pasta of your choice

Cook pasta according to package directions.

Meanwhile, in a large saucepan or deep skillet, over medium low heat, saute the onions in several tbsp. of good olive oil. Add the garlic, carrots, and eggplant. Saute for a few minutes more. Splash a bit of white wine, broth (veg. or chicken) or the liquid from the pasta pot onto the veggies. Cover with a lid and cook over low heat for about 5 minutes, until eggplant and carrots are a bit tender.

Add summer squash or zucchini, and any other veg. such as chard, mushrooms, etc. now. Turn heat up a bit, to medium high. Add tomatoes. Cook over medium high, stirring, until zucchini/squash is just tender and liquid from tomatoes has evaporated slightly.

Season to taste with sea salt and freshly ground black pepper. Top with thinly sliced basil and freshly grated asiago or parmesan. Serve over hot pasta. Serves 4-6

*This recipe can be varied infinitely to use whatever veggies are on hand.


Your farmers,

John and Aimee Good

The Good Farm

8112 Church Road

Germansville PA 18053


Posted 7/23/2018 8:13pm by John and Aimee Good.

Farm News:

Life on a farm is definitely not boring. There is always work to be done, some weather to worry over, and some new challenges to face.

For the past few weeks we have been busily watering all the crops and worrying about the lack of rain. Pictured right is farm apprentice David trellising tomatoes last week, in very dry fields, which tomatoes actually like. You can see how healthy the plants are. We water them with drip tape under the plastic mulch, watering the roots only, not the leaves.

Very quickly we have switched to worrying about too much rain, and the spread of foliar diseases on the summer crops!

Tomatoes as well as  cucumbers and all their relatives (summer squash, zucchini, winter squash, melons) are very susceptible to foliar diseases that are spread during rainstorms, and flourish in warm, wet, humid weather. We are taking preventative action during the brief periods of dry weather to protect the plants. We spray organically-approved products that either create a barrier on the leaves, such as copper, or that actually inoculate the leaf surface with beneficial bacteria to help prevent the harmful bacteria from taking hold on the leaf surface. 

Of course, these products do not actually enter the plant itself (they are not systemic), and so after hard rains they need to be re-applied. (Many conventional chemical controls actually enter into the plant, which is why they can persist for a long time.)

And so it goes. Always something . . . As I was working on this email this afternoon we lost power suddenly. Time to switch gears - stop and get out the generator and power up the barn to keep the walk-in coolers running, monitor temperatures, etc.

Good news  - now the the power is back on. I can finish this message to you!

Life on the farm keeps us in the moment, and helps us to remember to appreciate the good things (like the beautiful flowers blooming in the garden right now and the bounty of produce in the CSA shares!) and take the rest as it comes!


New this week - fresh garlic and sweet white onions; first picking of sweet corn, and hopefully watermelons!




Cucumbers - traditional green & white (Silver Slicer) cukes - These beauties are a new organic seed variety, bred by Cornell University. They have thinner skins, smaller seeds, and are slightly sweeter. Bonus - they are easier to pick because they show up so well against the green leaves!

Zucchini &/or Summer squash

Salad mix

Sweet White Onions

Fresh Garlic

Sweet Corn


Choice table:  Eggplant, Red beets, Swiss chard, Mini cabbages, Mini purplette onions, Garlic scapes

Coming Soon:  Muskmelon, green peppers, heirloom tomatoes

UPICK: Flowers.  Herbs - parsley, cilantro, dill, savory, basil. Green beans coming soon! Check board for amounts.

Your farmers,

John and Aimee Good

The Good Farm

8112 Church Road

Germansville PA 18053


Posted 7/18/2018 12:48pm by John and Aimee Good.

We are busy working on harvesting all the garlic for the season, about 10,500 bulbs!

Below are pictures of the process, which involves pulling the bulbs (major squat workout!), shaking off the dirt, bundling them in groups of 10, filling bins and loading them onto the wagon. Then we take them over to the greenhouse, and lay them out on the tables under shade-cloths, to dry in a warm, well-ventilated area, out of the direct sun. After they are completely dry we will cut off the tops and compost them, and sort the bulbs, saving some for seed and storing the rest for weekly distribution for the CSA. We love the fact that we get to sort and save our own seed for the garlic every year. We will plant next year's crop in mid-October.


The greenhouse is full of garlic now, and you can smell it in the air!






Zucchini &/or Summer squash

Head lettuce or Salad mix

Scallions or Mini Onions

Garlic scapes

Choice table:  Red beets, Swiss chard, Eggplant, Mini cabbages

Coming Soon:  Green peppers, Sweet corn

UPICK: Flowers.  Herbs - parsley, cilantro, dill, savory, basil tops. Check board for amounts.

Your farmers,

John and Aimee Good

The Good Farm

8112 Church Road

Germansville PA 18053


Posted 7/16/2018 8:44pm by John and Aimee Good.

All the recipes listed below, and many more, are on our website, on our Recipe Page. You can search by vegetable, using the search box on the right.

We hope you enjoy using these recipes and finding your own new recipes featuring the vegetables in your share. Please feel free to share any recipes that you find and love with us! Thanks!


Farmer's Favorite Summer Skillet

1-2 zucchini and/or summer squash, sliced into rounds

sliced onion or scallion

swiss chard leaves, chopped into ribbons

1 large tomato, cut into wedges

2-3 garlic scapes, minced

handful of fresh herbs, chopped

olive oil

sea salt and ground black pepper

grated Parmesan (optional)

optional other ingredients: fresh corn cut off the cob, sliced sweet pepper, chopped green beans, chunks of eggplant, etc.

In a large skillet, heat oil over medium heat, garlic scapes and onions. Saute for a few minutes until fragrant. Add zucchini and/or squash, as well as swiss chard, and any other veggies desired. Cook for about 5 minutes, stirring frequently, until tender. Add herbs, tomato, salt and pepper. Stir for 1 minute more. Remove from heat. Adjust seasonings as desired. Top with grated Parmesan if desired.

Enjoy as is, over pasta, with crusty bread, or as a side with grilled meats.

Pickled garlic scapes

In its finished form, this pickle ends up tasting like a wonderfully garlicky dilly bean. If you like the combination of garlic and a snappy pickle, you'll be quite pleased with this one.

  • Yield:makes 1 pint
  • Active time: 30 minutes
  • Total time:1 week


  • 1/2 pound garlic spaces (approximately 2-3 bunches)
  • 1 teaspoon dill seed
  • 1/2 teaspoon whole black peppercorns
  • 3/4 cups apple cider vinegar
  • 3/4 cups water
  • 1 tablespoon pickling salt


  1. Trim the ends of the scapes, both the blossom end and the hard bit that formed at the original cut, and cut them into lengths that will fit in your jar. Prepare a small boiling water bath and a single pint jar. Place the dill and black peppercorns in the jar. Pack the trimmed scapes into the jar.

  2. Combine the vinegar, water and pickling salt in a pot and bring to a boil. Slowly pour the hot brine over the garlic scapes, leaving 1/2 inch headspace. Once the jar is full, tap the jar lightly to dislodge any air bubbles. Check the headspace again and add more brine if necessary.
  3. Wipe the rim, apply the lid and ring, and process in a hot water bath for 10 minutes. Let these pickles cure for at least a week before eating. Pickles will last for several weeks in refrigerator after initial seal is broken.


Zucchini Brownies

We love these easy zucchini brownies! More like a fudgy chocolate cake than a brownie, but it uses up to 3 cups shredded zucchini - a great excuse to make a chocolate treat!

*Adapted from Simply In Season

1 c. all-purpose or Jovial Einkorn flour

3/4 c. sprouted wheat  or whole wheat flour

1/3 c. cocoa powder

1/2 tsp. baking soda

1/2 tsp. salt

Combine above ingredients in a large bowl.

2-3 cups shredded zucchini

Stir in.

1 egg

3/4 -1 c. rapadura or natural brown sugar

1/2 c. plain yogurt

1/2 c. melted butter, coconut oil, or oil of your choice

1 tsp. vanilla

Combine in separate bowl and beat with fork. Stir into zucchini mixture. Spread evenly in greased 9 x 13 pan.

1/2 - 1 cup chocolate chips

1/2 cup chopped nuts (optional)

Sprinkle on top of batter. Bake in preheated 350F oven until toothpick inserted in center comes out clean, 35-40 minutes.


Cucumber Pancakes

This Recipe was contributed by a friend, an Indian woman. It is her mother’s recipe. You can use sub grated zucchini or squash for some or all of the cucumber  (I have made possible substitutions or additions in italics – Aimee.)


3 Fresh firm medium size cucumbers

Cream of rice or unbleached flour, (enough to absorb moisture after grating and adding salt to taste to cucumber) about 1/3-1/2 c.

Chopped cilantro ¼ cup (or basil, optional)

Finely chopped jalapeno pepper or regular green pepper for milder version

Finely chopped scallion, garlic scape, or red onion, about 1/4 c.

1/2 tsp. curry powder (optional)

Cooking oil

Serves 4 (makes 6-8 medium Pancakes)

Grate cucumbers. Gently squeeze and pour off excess liquid. Add salt to taste. Mix in unbleached flour or cream of rice, until your mixture is a thick batter. Add cilantro or basil, scallion, scape or onion, and pepper.

In a large skillet preheat oil to coat the pan. Add a spoon of the cucumber mix to the pan. Gently pat the mixture to spread evenly about ¼ inch thickness. Cook on medium high heat. When it browns, flip and brown other side.  Serve immediately with Indian lemon or mango pickle, or yogurt sauce, fresh tomato salsa, mango chutney, etc.

This recipe is fun to make when cukes are abundant. Crispy on the outside and tender and juicy on the inside. Enjoy!


Your farmers,

John and Aimee Good

The Good Farm

8112 Church Road

Germansville PA 18053


Posted 7/5/2018 5:50am by John and Aimee Good.

Napa Cabbage is a very tender, leafy, juicy cabbage. We LOVE it! Our favorite way to use this long-keeping cabbage (just store loosely in a plastic or green bag), is to make slaw. You can do a traditional version with a mayo or yogurt based dressing, or an Asian-inspired dressing with soy sauce, sesame oil and ginger. Just chop this cabbage finely across the head for slaw. Do not grate or it will become too watery. It is also great in stir-fry, added at the end for a quick, light cooking.

Napa Slaw - 2 ways (Sesame Ginger, Yogurt-Mayo)

1/2 head Napa cabbage, chopped finely across the leaves, into thin strips

2-3 julienned radishes, turnips, and/or carrots

1-2 finely chopped scallions or mini onions

Mix in bowl. Top with dressing of your choice. Serve immediately or chill for a bit and then serve. Serves 4.

DRESSINGS BELOW: Mix dressing ingredients together with a fork in a bowl and pour over veggie mixture. Stir well to thoroughly combine.


3 T. olive oil

1 T. toasted sesame oil

1-2 T. soy sauce (to taste)

1 tsp. freshly grated ginger

dash of hot sauce or chili flakes or cayenne (optional)



1/4 c. plain yogurt

1/4 c. mayonnaise

1/2 tsp. salt

1 tsp. mustard (optional)

1 tsp. sugar-

1 T. chopped fresh herbs (parsley, cilantro, dill, etc.) - optional


Your farmers,

John and Aimee Good

The Good Farm

8112 Church Road

Germansville PA 18053


Posted 7/2/2018 7:28pm by John and Aimee Good.

All the recipes listed below, and many more, are on our website, on our Recipe Page. You can search by vegetable, using the search box on the right.

We hope you enjoy using these recipes and finding your own new recipes featuring the vegetables in your share. Please feel free to share any recipes that you find and love with us! Thanks!



1) Cucumbers in Dill Cream

1 cup sour cream

1/4 cup chopped fresh dill

2 tbsp. cider vinegar

1 tsp salt

1 medium sliced onions, or several thinly sliced scallions

2 thinly sliced cucumbers

Mix sour cream with all but 1 tablespoon dill, vinegar and salt in small bowl.  Mix up rest of ingredients. Sprinkle reserved dill over top and serve cold. Can be served immediately or refrigerated for several hours.


2) Farmer's Favorite Cucumbers:

2 regular cukes, sliced in rounds

Marinade Options:

 1) 1/4 c. Cider Vinegar

1/3 c. cold water

½ tsp. salt


2) 1/3 c. seasoned rice vinegar

1/3 c. cold water

½ tsp. salt

Place sliced cukes in bowl. Pour marinade over and stir. Adjust water, vinegar, or seasonings to taste. Serve immediately and/or place in fridge and enjoy after several hours, the next day, etc. etc.

(We usually just keep a batch of marinade going for about a week. We eat all the cucumbers out of it, and then slice another into the marinade, and put it back in the fridge. We sometimes add slices of sweet onion, red pepper, tomato slices, or whole cherry tomatoes. This is very refreshing in the summer and can be enjoyed with any meal.)

3) Asian Cucumber Salad

2 medium Cucumbers sliced 1/4 thin
1 tablespoon Honey
3 tablespoon Rice Vinegar
2 tablespoon Soy Sauce
1 tablespoon Sesame Oil
1 tablespoon of Toasted Sesame Seeds
Chili Flakes

1. In a bowl whisk together honey, rice vinegar, soy sauce and sesame oil. Taste for seasoning and adjust as wanted.
2. In a separate bowl toss together the dressing and cucumbers. Fold the toasted sesames and allow salad to sit for 30 minutes or overnight
3. Top with chili flakes (optional) and serve!


Summer Kale Salad with Blueberries, Cherries, and Goat Cheese

  • 1 bunch kale, torn (discard tough inner stem)
  • 1 cup fresh cherries, stemmed, pitted, and halved
  • 1 cup blueberries
  • 2 green onions, both white and green parts, sliced on the bias
  • 3 ounces (about 1/3 cup) crumbled goat cheese
  • 1/2 cup sliced almonds, toasted
  • 4 tablespoons extra virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 2 teaspoons pure maple syrup
  • 1 teaspoon dijon mustard
  • 1 teaspoon fresh lemon juice
  • salt and pepper, to taste


  1. Place the kale in a large bowl. , cherries, blueberries, green onion, goat cheese, and almonds in a large bowl.
  2. Place the olive oil, balsamic vinegar, maple syrup, dijon, lemon juice, salt and pepper to taste in a mason jar.  Cover tightly and shake vigorously until emulsified.
  3. Pour the 1/2 of the dressing over the kale and toss to combine. For a more tender kale, you can massage the dressing into the leaves, until they become softened and bright green. I really like to make it this way, but this step can be skipped. 
  4. Add the remaining ingredients and toss to combine.  Serve and enjoy!

*adapted from


Your farmers,

John and Aimee Good

The Good Farm

8112 Church Road

Germansville PA 18053


Posted 6/22/2018 6:36am by John and Aimee Good.

All the recipes listed below, and many more, are on our website, on our Recipe Page. You can search by vegetable, using the search box on the right.

We hope you enjoy using these recipes and finding your own new recipes featuring the vegetables in your share. Please feel free to share any recipes that you find and love with us! Thanks!

So, as this is greens season, and greens are so good for you! Sometimes we all need some new ideas on how to use our greens, so I am including this great link I found to Greens Recipes from Simply Recipes, with a bunch of wonderful recipes for greens. I have no affiliation with them, I just like the simple recipes focusing on whole foods.

And remember, you can substitute many cooking greens for each other. For example, I often substitute spinach, Asian spinach, and kale in recipes. Also swiss chard and beet greens, and turnip greens. Even radish greens can be cooked, but they need to be cooked well as they are a bit more textured than other greens.

NOTE: If you cannot use all your greens within one week, freezing greens is super easy, and your future self with thank you!

First clean all your greens. For larger greens, like kale and chard,  remove the center rib and loosely chop. For smaller greens, like spinach, Asian spinach, turnips greens, no need to chop. You can  de-stem if you like, but not neccessary.

Place greens in a large pot with about an inch of water in the bottom. Bring to a boil and then reduce to simmer. Cook, stirring gently, until all greens are just wilted, and still bright green. For the best flavor, it is important to cook very lightly here. Scoop the cooked greens out into a colander and cool with some ice cubes. Squeeze out excess water and pack into ziploc bags, squeezing out excess air.

I usually put about 1 cup cooked greens into a quart size ziploc and squeeze if flat so that they stack nicely in my freezer. Wonderful to use these tasty greens in the winter!

White Bean & Garlic Scapes Dip

1/3 cup sliced garlic scapes (3 to 4)

1 tablespoon freshly squeezed lemon juice, more to taste

1/2 teaspoon coarse sea salt, more to taste

Ground black pepper to taste

1 can (15 ounces) cannellini beans, rinsed and drained

1/4 cup extra virgin olive oil, more for drizzling.

1. In a food processor, process garlic scapes with lemon juice, salt and pepper until finely chopped. Add cannellini beans and process to a rough purée.

2. With motor running, slowly drizzle olive oil through feed tube and process until fairly smooth. Pulse in 2 or 3 tablespoons water, or more, until mixture is the consistency of a dip. Add more salt, pepper and/or lemon juice, if desired.

3. Spread out dip on a plate, drizzle with olive oil, and sprinkle with more salt.

Yield: 1 1/2 cups.  Time: 15 minutes

Spring salad with Roasted Roots

Mixture of spring root veggies: turnips, radishes, beets, carrots, new potatoes

2-4 Garlic scapes

Salad mix, spinach, lettuce, or Asian spinach

olive oil

balsamic vinegar

salt and pepper

soft cheese such as goat chevre, feta, fresh mozzarella (optional)


Cut washed, trimmed roots into cubes. Smaller cubes for longer-cooking roots, such as potatoes, carrots, and beets, and larger cubes for quicker-cooking roots, such as turnips and radishes. Throw in a few whole garlic scapes for a pretty effect or chop them finely to coat roots. Toss all with olive oil and season with salt and pepper.

Place in roasting pan and roast at 400 - 425 for about 25 minutes, until tender. I generally cover the roots for the first half of cooking, to soften them, and then uncover for the second half of cooking time, to caramelize the sugars and cook off any liquid.

Remove roots from oven and scatter soft cheese over top of roots to gently melt.

Place a bed of greens on each plate. Top with roasted root mixture. Splash a bit of olive oil and balsamic vinegar over. Serve with additional sea salt and ground black pepper, to add as desired. Can serve 4-6, if filling a 9 by 13 pan with one layer of roots. This is also a good cold salad with leftover roasted roots.


Glazed Turnips - shared by a CSA member

1 bunch turnips, scrubbed clean and quartered

1 T butter or coconut oil

2 T honey or maple syrup

1/2 C water

coarse salt and ground pepper

1 T lemon juice

Using a skillet with a lid, combine turnips and water. Bring to boil over medium-high heat. Reduce to simmer; cover and cook until turnips are just tender, 10 minutes. Uncover, add remaining ingredients except lemon juice, add bring back to boil and cook until liquid is almost reduced, 10 minutes.  Liquid should become a bit syrupy so be sure to stir occasionally to prevent the sugar from burning. Cook until turnips are golden and glazed. Season with additional salt and pepper if desired. Stir in lemon juice. Serve warm. Makes about 4 portions.

Your farmers,

John and Aimee Good

The Good Farm

8112 Church Road

Germansville PA 18053


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The Good Farm is a certified organic farm raising vegetables, berries, flowers, and herbs for over 200 "farm share" members. 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!


Our customers say they eat healthier, feel better, save money, become inspired cooks, and even lose weight by joining the farm. Experience the joy of putting a delicious meal on the table by your own two hands. It's easy when the ingredients are this fresh and this good.


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 today, it's the gift to yourself that keeps giving back! 

"Because The Good Farm makes you feel GOOD!"

8112 Church Rd.
Germansville, PA 18053
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