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Posted 8/14/2017 2:51pm by John and Aimee Good.

 

All of our recipes can be found on our website's recipe page, http://www.goodfarmcsa.com/recipe. Most recently posted recipes are at the top, but you can search our site for any recipe ever posted! Just type in the vegetable or recipe title into the search box on the right.

Fresh Tomato Soup, with variations

*Hard to beat a good tomato soup with fresh tomatoes. Many recipes tell you to peel tomatoes first, but I skip that step and just puree at the end with a stick blender. I don't mind the extra texture, and its quick and easy. I included variations because everyone likes their tomato soup different ways: I like to include a cup of chicken broth, a carrot, and a cup of cream and some basil at the end for a milder, creamy version, but farmer John likes it best with just straight tomatoes and broth, no extra veg and no cream, for a pure fresh tomato flavor.

2 tbsp. olive oil

1 med. onion, chopped

3-4 lbs ripe tomatoes (6-8 large or 12-16 small/med.) chopped

1 tsp. salt

1/4 tsp. ground black pepper

Optional additions: 1-2 cups chicken or veg. broth, chopped garlic, fresh basil, 1 cup cream, 1 finely chopped carrot, etc. 

In soup pot over medium heat, saute onion in oil until translucent. If using garlic, carrot or other veggies, and/or broth, add now. Add chopped tomatoes and simmer until tomatoes are covered in their own juices, about 20 -25 minutes. Puree with immersion blender or in batches in blender until smooth. Add salt, pepper, and cream or basil if using. Taste and adjust seasonings. Serve hot or cold.

Baked Ratatouille

 I like this baked version, which has a delicious roasted flavor, and is very easy to make, as it is hands-off.

*adapted from Saveur

 

Pasta Fresca (Fresh Tomato Sauce),from Moosewood Cooks at Home

4 c. chopped tomatoes

6-8 fresh basil leaves

1 large garlic clove, minced or pressed

1 tbsp. extra virgin olive oil

salt and freshly ground black pepper to taste

 1 pound fusili, bow-tie, or penne pasta

½ pound fresh mozzarella, cut into ½ -inch cubes

grated Parmesan or Pecorino cheese (optional)

 

Bring a large pot of water to a rapid boil.

Set aside 1 cup of the chopped tomatoes and 2 of the basil leaves. In a blender or food processor, puree the remaining tomatoes and basil with the garlic and olive oil until smooth. Add the salt and pepper to taste.

When the water comes to a rolling boil, stir in the pasta, re-cover the pot, and return to a boil. Uncover and cook the pasta until al dente, about 8 to 10 minutes. Cut the reserved basil leaves into thin strips. Drain the cooked pasta and toss it immediately with the mozzarella cubes. Add the sauce and mix well. Top with the reserved tomatoes and basil, and grated cheese if desired. Serve immediately.

Serves 4-6

*Very easy and delicious. A wonderful way to enjoy fresh tomatoes, basil, and mozzarella in the summer.


 

Your farmers,

John and Aimee Good

The Good Farm

www.goodfarmcsa.com

8112 Church Road

Germansville PA 18053

484-262-0675

Like us on Facebook!

Posted 8/7/2017 4:32pm by John and Aimee Good.

Unloading a truckload of melons at The Good Farm!

Melon harvest is always an exciting time. We hope you enjoy the sweetness of the farm's fruits! Farmer John always says he never knew he liked melons until he worked on a farm!

Because we do not have to ship them, we can pick melons when they are truly ripe, when they actually slip from the vine, which makes for amazing flavor.

We grow muskmelons, which are similar to cantaloupe, but sweeter and more fragrant, hence the name!

Because the melons are picked ripe, they should be eaten right away or stored in the fridge. Watermelons can sit on the counter for a few days only, then should be stored in the fridge.

Melon overload? Check the recipe page on our website for melon smoothies, watermelon salsa, watermelon aqua fresca, and more. (Type melon or watermelon into the "search box"). Easy melon sorbet is in this week's recipe email!

THE HARVEST: Your Share may include the following items(subject to change):

Muskmelon and/or watermelon - Muskmelon is like a cantaloupe, but sweeter and more fragrant.

Sweet white onions

Green pepper

Carrots

Zucchini and Summer squash Still lots coming in - extras available to order for pickling/preserving - see below!

Cucumbers -  Still lots coming in - extras available to order for pickling - see below!

Fresh Garlic

Tomatoes -  Red, orange, and yellow. Orange and yellow tomatoes have lower acid content and are sweeter than red. I love to eat the little yellow tomatoes just like an apple for a snack. Try mixing them all in fresh salsa or tomato salads for a beautiful and delicious dish!

Choice Table: Swiss Chard, Eggplant, Beets, Salad Mix

Coming Soon: more Sweet Corn coming soon - bicolor, sweet peppers, and Potatoes

Upick at the farm: Green & yellow beans - LOTS!, Cherry & plum tomatoes starting, Flowers, Herbs: Basil, Italian parsley, cilantro, dill, savory, marjoram, fennel, nasturtiums.

*COOPERATIVE SHARES: Fruit, mushroom, eggs, bread shares this week! Please check off your name on the appropriate sign-in sheet and retrieve your shares from the cooler, freezer, or display hutch. Please ask if you need help!

 

NEED TO SCHEDULE A PICKUP CHANGE OR VACATION HOLD? Click the link below to schedule online.

http://www.goodfarmcsa.com/members/scheduleactions

Remember: You can switch your pickup location as many times as you need. (For on-farm pickup, Tuesday and Friday are considered different pickups.) Every member gets 2 vacation holds per season. You can request a double box the week before or after your vacation, or just request to have your box donated to a local food bank. To schedule online, all changes must be input by Sunday evening beginning the week of your change. If you forget, or are too late, please just email me and I will make the change for you! Thanks!

EXTRA CUKES/ZUKES FOR PICKLING, PRESERVING, ETC! Click on the link below to order! (Or send me an email with your name, amount, and pickup day.)

http://www.goodfarmcsa.com/store/csa-extras

At times, 2 succession plantings of a crop will overlap, or a crop will just produce over-abundantly. When we feel that the there is an excess beyond what CSA members would want for a weekly share, we are happy to offer this to CSA members at a reduced wholesale rate for preserving the harvest, ie. making pickles, freezing zucchini, etc.

We now have cucumbers and zucchinis available for CSA members to order at a discounted price of $1/lb for bulk orders, 10 lbs or more. If you would like to order extra cukes for pickling, or zukes for pickling, freezing, or baking, please send an email with your name, pickup day, and quantity desired.

 *(As not all CSA members would wish to have bulk amounts of cucumbers which must be processed, we feel that offering them to those CSA members who would like them at a reduced wholesale rate is the most fair way to be able to share this bounty with those who want to process it, while not burdening those who just want them for fresh eating.)

 

NEED TO CHECK CSA PICK-UP or U-pick TIMES AND/OR LOCATIONS? Click on the link below.

http://www.goodfarmcsa.com/pickup-hours

 

Any questions? Please reply to this email. We will respond within 1-2 days, during the busy farming season!

Your farmers,

John and Aimee Good

The Good Farm

www.goodfarmcsa.com

8112 Church Road

Germansville PA 18053

484-262-0675

Like us on Facebook!

Posted 8/7/2017 4:24pm by John and Aimee Good.

 

All of our recipes can be found on our website's recipe page, http://www.goodfarmcsa.com/recipe. Most recently posted recipes are at the top, but you can search our site for any recipe ever posted! Just type in the vegetable or recipe title into the search box on the right.

Fresh Roasted Tomato Sauce (small batch recipe)

*I love this pasta sauce. It is easy to make and very flavorful because of the roasting step. You can add whatever veggies from the share you like. It also freezes beautifully!

 Ingredients:

2 quarts tomatoes (about 4 lbs) * I used half pastes and half slicers, but you can use either. If using slicers, increase amount as they will cook off much more liquid.

1 medium onion, chopped coarsely

2-3 cloves garlic, chopped

1-2 medium zucchini or summer squash

1 eggplant, peeled if desired

1-2 peppers, green or red

1 handful basil, leaves removed from stems

olive oil

sea salt

freshly ground black pepper

 

Instructions:

Cut zucchini, summer squash, and peppers, into 1 inch chunks. Drizzle olive oil over veggies and stir to coat. Place in oven to roast at 425 for about 25-30 minutes, until tender. Slice tomatoes and half and remove cores. Place cut side down in a single layer in 1-2 large baking dishes. Place in oven to roast at 425 for about 20 minutes. Meanwhile, saute onions and garlic in the olive oil in a nice large pan/pot over medium low heat until fragrant. Remove from heat.

Finely chop basil leaves and set aside.

When the tomatoes are done, they should have crinkled skin and released their juices, and may be slightly browned. Using a slotted spoon, scoop tomatoes from pan.

If you have a stick blender, place tomatoes directly into pot with garlic/onion mixture. Puree with stick blender until smooth. If you do not have a stick blender, you can puree them in a food processor and then add to pot.

Add roasted veggies to pot. You can leave as is for a chunky sauce, or puree just a bit to hide some of the veggies, which I do so my children don't notice so many of them.

 Add chopped basil, and sea salt and black pepper to taste.


Serve over pasta. Garnish with small chunks of fresh mozzarella. Enjoy! Serves 6-8. (Yields about 1 1/2 pints to 1 quart).

 

Easy Melon Sorbet

1) To freeze melon chunks: Cut melon 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. 

Summer Vegetable Tian

1 tablespoon olive oil
1 medium yellow onion
3 cloves garlic, minced
1 medium zucchini sliced into thin rounds
1 medium yellow squash sliced into thin rounds
1 medium potato rinsed and sliced into thin rounds
1 medium tomato sliced into thin rounds
1 teaspoon fresh thyme, minced
1 teaspoon chopped fresh rosemary
salt and pepper to taste
1 cup shredded Italian cheese

Directions:

Preheat the oven to 400F. Finely die the onion. Saute the onion in a skillet over medium heat with olive oil until softened (about 5 minutes). Add the garlic and cook until fragrant (about 30 seconds).
Spray the inside of an 8"X8" baking dish with non-stick spray (or coat with butter). Spread the onion and garlic mixture over the bottom of the dish. Place the thinly sliced vegetables in the baking dish vertically in an alternating pattern. Sprinkle with tsalt, pepper, thyme, and rosemary.
Cover the dish with foil and bake for 30 minutes. Remove the foil, top with cheese, and bake for another 15 to 20 minutes, or until the cheese is golden brown.

Zucchini Lasagna

This recipe is easy and very delicious. I thought it would get watery from using zucchini as the noodles, but it doesn't!

1 lb ground beef *

½ lb Italian sausage*

1 small onion, chopped

1 tsp. salt

1 quart pizza or spaghetti sauce

1 lb. cottage or ricotta cheese

3 eggs

2-3 medium zucchini, sliced ¼” thick

Grated cheese

Extra veggies: chopped garlic scapes, mushrooms, peppers, etc. (optional)

*You can skip the meat to make a vegetarian version, or replace with chopped mushrooms.

Brown meat with onion and salt. Add extra veggies and cook until crisp-tender. Stir in the sauce. Beat eggs into cottage/ricotta cheese with fork. Layer in a 13” X 9” pan, starting with 1/3 of the meat mixture, then ½ of the cheese mixture, then sliced zucchini. Repeat layers, and end with meat. Bake at 350 for 1 hour. Remove from oven and top with grated cheese. Let sit for 10 minutes before serving.

Adapted from Wholesome Home Cooking

 

Your farmers,

John and Aimee Good

The Good Farm

www.goodfarmcsa.com

8112 Church Road

Germansville PA 18053

484-262-0675

Like us on Facebook!

Posted 7/31/2017 3:10pm by John and Aimee Good.

 

All of our recipes can be found on our website's recipe page, http://www.goodfarmcsa.com/recipe. Most recently posted recipes are at the top, but you can search our site for any recipe ever posted! Just type in the vegetable or recipe title into the search box on the right.

 

I love tomato season! It is just a few months long, but oh so sweet, so eat all you can! Here is a link for some excellent tomato salad ideas. Enjoy!

http://www.delish.com/cooking/g3363/tomato-salad-recipes/

 

Grilled Sweet Corn

Grilling sweet corn produces a more intense, roasted flavor. We love this. And it is very easy. Just soak the corn, husks and all, in water for 30 minutes. Then grill over a hot grill (400-450F) for about 15 minutes, turning occasionally to ensure all sides get even cooking. Peel back husk on an ear to check to make sure the corn is bright colored and shiny. Then it is done. Peel husks off carefully - watch your fingers! Silks will come right off too. Enjoy with butter and salt if desired!

 

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

www.goodfarmcsa.com

8112 Church Road

Germansville PA 18053

484-262-0675

Like us on Facebook!

Posted 7/17/2017 3:40pm by John and Aimee Good.

Heidi's 24 hour refrigerator pickles

Use approximately 1 ¼ small to medium cucumbers for one pint. This recipe makes enough liquid for one pint.

 

1 c. cider vinegar

1/2 -1 c. sugar (use less for tart pickles, more for sweet pickles)

1/8 tsp. salt

1/8 tsp. turmeric

1/8 tsp. black mustard seed

½ tsp. whole cloves

hot pepper flakes to taste

hot sauce to taste

Cut cukes into ¼ inch slices. Bring all ingredients to a boil and pour over sliced cukes in jar. Refrigerate, turn jar upside down frequently. Ready in 24 hours.

 

Mandi's Delicious Fresh Pickles

Makes 1 quart

1 cup vinegar (white, red wine, or apple cider vinegar)

1 cup water

1 Tbsp. kosher salt (or pickling salt)

Boil ingredients until salt is dissolved and brine is at a low boil. Ladle or pour into jar to cover fresh vegetables. Put lid on tightly. Let sit 1 hour. Refrigerate for 4-5 days. 

*Can add 1/4 tsp. of "pickle crisp" or citric acid to keep veggies crisp.

*Can add dill heads or dill seed.

For fresh vegetables, try whole garlic cloves or green beans, sliced onions, zucchini, summer squash, cucumbers, colored peppers, carrots, etc.

*Thanks to CSA member Mandi Derhammer for this yummy recipe!

Bread & Butter Pickles

 
15 cups sliced cucumbers or zucchini
3 onions, thinly sliced
1/4 cup coarse salt (pickling salt, sea salt, or kosher salt is OK. Not iodized salt!)
4 cups ice
2 1/2 cups cider vinegar
2 1/2 cups sugar (or clover honey)
3/4 teaspoon turmeric
1/2 teaspoon celery seed
1 tablespoon mustard seeds
 
Combine cucumbers, onions, salt and ice in a large bowl. Mix well. Put a weight on and allow to stand 1-3 hours. (For a weight, you can use a plate with a gallon bottle of vinegar or water on top of it).
 
Meanwhile, sterilize your jars. To sterilize the jars for canning, place empty jars on a metal rack in a large, 16-qt canning pot. (Jars must rest on a rack in the pot, not on the bottom of the pot). Fill with warm water and bring to a boil. Reduce heat to warm to keep the jars hot and ready for canning. Remove with tongs or jar lifters one by one as you can the cucumbers. Sterilize the lids by bringing a pot of water to a boil and pouring water over a bowl containing the lids.


After 1-3 hours, drain cucumbers thoroughly.
Combine vinegar, sugar (honey), turmeric, celery seed and mustard seed in a large pot. Bring mixture to a boil. Once sugar or honey has dissolved, add drained cucumbers. Return to a boil. As soon as the sugar vinegar solution begins boiling again, use a slotted spoon to start packing the hot jars with the cucumbers. First pack a jar to an inch from the rim with the vegetables. Then pour hot vinegar sugar syrup over the vegetables to a half inch from the rim. Wipe the rim clean with a paper towel. Place a sterilized lid on the jar. Secure with a metal screw band.

Yield: Makes about 6 pint jars.

 

Dill Pickles

11 cups water

5 cups white vinegar

1 cup canning salt (coarse sea salt is OK, but not iodized salt)

12 pounds cucumbers, quartered lengthwise

9 dill sprigs or heads (the flowering top of the dill plant)

18 garlic cloves or scapes

18 dried chiles (optional)

18 fresh grape, raspberry, oak, or cherry leaves (optional)

In a stockpot, bring the water, vinegar and salt to a boil; boil for 10 minutes.

Meanwhile, sterilize quart jars. Put quart jars into large stockpot. Fill with water to cover jars and bring to a boil. Return heat to low to keep jars hot. Put lids into a small pot and cover with boiling water to sterilize.

Remove jars one at at time to fill. Pack cucumbers into hot quart jars within 1/2 in. of top. Place one dill head, two garlic cloves, two peppers (optional) and two grape leaves in each jar. (The fresh grape leaves supply tannins which help to keep the pickles crisp and crunchy.)

Carefully ladle hot mixture into jars, leaving 1/2-in. headspace. Remove air bubbles, wipe rims and adjust lids.

Process for 15 minutes in a boiling-water canner. Put filled, sealed jars back into hot water in large stockpot. Water must be at least one inch over top of jars. Bring to a boil, and begin timing from hard boil. Remove from pot after 15 minutes, and allow to cool. Lids should pop as the jars cool and the lids seal. Check to be sure that lids are sucked down, and cannot be indented, to ensure they are properly sealed. 

Yield: 9 quarts.

 



Your farmers,

John and Aimee Good

The Good Farm

www.goodfarmcsa.com

8112 Church Road

Germansville PA 18053

484-262-0675

Like us on Facebook!

Posted 7/17/2017 3:34pm by John and Aimee Good.

 

All of our recipes can be found on our website's recipe page, http://www.goodfarmcsa.com/recipe. Most recently posted recipes are at the top, but you can search our site for any recipe ever posted! Just type in the vegetable or recipe title into the search box on the right.

EGGPLANT STORAGE/COOKING TIPS:
Eggplant is tropical in origin, so it does not agree well with extreme cold. For this reason, a whole eggplant will last better and longer out of the refrigerator but in a cool place — 50 degrees is ideal. On the countertop, eggplant should keep for about 3 days. If storing cut eggplant, wrap in plastic and place in the least cool section of the refrigerator. Whole eggplant may be refrigerated for up to 7 days, however it is best to use them as soon as possible. Eggplant is sensitive to cold and will develop dark spots, chilling injuries, if stored in a fridge for too long. We store them at 50 degrees in the cooler.

Eggplant may be sauteed, fried,baked, stir-fried or stuffed. Eggplant skin is edible however, some find it bitter, thus some recipes require peeling.  Once cut, eggplant flesh willnbegin to darken with exposure to air. A saltwater bath or a brushing of lemon juice will keep the flesh light. The flesh is very sponge-like and will soak up juices and oils, it is great for marinating.

Coat slices with flour, beaten egg, and bread crumbs to avoid soaking up too much oil. Let breaded patties dry for half an hour in the refrigerator before frying. Or, try grilling eggplant by preparing the barbecue at medium-high heat. Place eggplant rounds on rimmed baking sheet; brush with olive oil, then sprinkle with salt and pepper. Place rounds on grill and cook until tender and golden, about 4 minutes per side.

Couscous Salad with Sauteed eggplant and basil

*adapted from Martha Stewart's Seasonal Produce Guide

Ingredients

  • 3/4 cup Israeli couscous
  • Coarse salt and ground pepper
  • 3 tablespoons olive oil
  • 2 Asian or 1 Italian eggplant, cut into 1/2-inch chunks
  • 3 mini onions or scallions, or 1 sweet onion
  • 2 teaspoons red-wine vinegar
  • 1/3 cup lightly packed fresh basil, torn

Directions

  1. In a small saucepan, combine couscous, 1 cup water or broth, and 1/2 teaspoon salt. Bring to a boil, stir once, and reduce to a simmer. Cover and cook until couscous is tender, about 15 minutes.

  2. Meanwhile, in a large skillet with a tight-fitting lid, heat oil over medium-high. Add eggplant and onions  or scallions and stir to coat; season with salt and pepper. Cover and cook, stirring frequently, until eggplant is cooked through, about 5 - 10 minutes.

  3. In a serving bowl, combine eggplant mixture and couscous. Stir in vinegar and basil and season salad with salt and pepper.

Cucumbers in Dill Cream

1 1/2 cup sour cream

1/3 cup chopped fresh dill

2 tbsp. cider vinegar

1 tsp salt

1 medium sliced mild onion, or 2 scallions

1 lb thinly sliced cucumbers (2-3)

Mix sour cream with all but 1 tablespoon dill, vinegar and salt in small bowl.  Make 3-4 layers of onion, cucumber and sour cream mixture.  Refrigerate covered 2 hours. Sprinkle reserved dill over top and serve cold.

 

Zucchini Brownies

We love these easy zucchini brownies! More like a fudgy chocolate cake than a brownie, but it uses 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.

 

 

Your farmers,

John and Aimee Good

The Good Farm

www.goodfarmcsa.com

8112 Church Road

Germansville PA 18053

484-262-0675

Like us on Facebook!

Posted 7/17/2017 3:05pm by John and Aimee Good.

Washing and packing CSA shares at The Good Farm! 

 

The wash station is one of my favorite places to be in the morning. After picking all the vegetables in the hot field, both the vegetables and the crew enjoy the cold water in the wash sinks! Take a close look at the kale picture, in the middle. The veins in the leaves become sparkly and iridescent when held underwater. Try it at home sometime in your sink. It's beautiful!

An upgrade we incorporated into the new wash/pack station is wheels! We put insulation under the concrete floor of the walk-in coolers in the barn, so that we could use rolling dollies to move stacks of produce bins right into and out of the cooler. Our backs are already thanking us! Bonus - our children love helping to move the rolling table to pack CSA boxes, but Lyle insists on steering!

 

THE HARVEST: Your Share may include the following items(subject to change):

New - carrots! Nothing better than crisp, sweet farm fresh carrots. Enjoy raw or gently cooked, as spring time carrots are tender and delicious!

New - eggplant! Asian (long, slender) and Italian (short, round) varieties. Both are picked young and tender, excellent for saute, grilling, etc.

Zucchini and Summer squash - green, yellow, mixed and striped varieties

Cucumbers -  Cukes love wet weather. Still lots coming in - extras available to order for pickling - see below!

Fresh Garlic First harvest of garlic bulbs! These delicious heads are just picked, so the "papers" surrounding the bulbs will not be dry yet. You can use immediately, or store in a cool, dark, dry place until ready to use. Very nice strong flavor with fresh garlic. Enjoy!

Salad mix

Mini head lettuces - these baby heads are extra dense, though small in stature. Enjoy for sandwiches, burgers, or break up and add to your salads!

Tomatoes -  Limited quantities again this week. 1-2 per share. Still ripening slowly in all the rainy weather. Hoping for more sunshine to speed them up! Early field tomatoes are starting to show signs of ripening, so hopefully more to come soon.

Choice Table: Cabbage, Kale, Swiss Chard, Scallions

Coming Soon: Sweet white onions, Green peppers, Sweet corn, Melons

Upick at the farm: Green beans, Flowers, Herbs: Basil, Italian parsley, cilantro, dill, savory, marjoram, fennel, nasturtiums.

Coming soon: cherry tomatoes

*COOPERATIVE SHARES: Fruit, cheese, eggs, bread shares this week! Please check off your name on the appropriate sign-in sheet and retrieve your shares from the cooler, freezer, or display hutch. Please ask if you need help!

 

EXTRA CUKES/ZUKES FOR PICKLING!

At times, 2 succession plantings of a crop will overlap, or a crop will just produce beyond what is normal. When we feel that the there is an excess beyond what CSA members would want for a weekly share, we are happy to offer this to CSA members at a reduced wholesale rate for preserving the harvest, ie. making pickles. We now have cucumbers and zucchinis available for CSA members to order at a discounted price of $1/lb for bulk orders, 10 lbs or more. If you would like to order extra cukes or zukes for pickling, please send an email with your name, pickup day, and quantity desired. In the recipe email, I will include a fresh pickle recipe, as well as my favorite bread and butter pickles, which can be made with zucchini or cucumbers. (I have done both, and you cannot tell the difference!) These can be canned or just stored in fridge for eating.

 *(As not all CSA members would wish to have bulk amounts of cucumbers which must be processed, we feel that offering them to those CSA members who would like them at a reduced wholesale rate is the most fair way to be able to share this bounty with those who want to process it, while not burdening those who just want them for fresh eating.)

 

NEED TO SCHEDULE A PICKUP CHANGE OR VACATION HOLD? READ HOW BELOW!

Remember: You can switch your pickup location as many times as you need. (For on-farm pickup, Tuesday and Friday are considered different pickups.) Every member gets 2 vacation holds per season. You can request a double box the week before or after your vacation, or just request to have your box donated to a local food bank. To schedule online, all changes must be input by Sunday evening beginning the week of your change.

If you forget, or are too late, please just email me and I will make the change for you! Thanks!


Your farmers,

John and Aimee Good

The Good Farm

www.goodfarmcsa.com

8112 Church Road

Germansville PA 18053

484-262-0675

Like us on Facebook!

Posted 7/10/2017 10:41am by John and Aimee Good.

Summer vegetables growing in the fields, from seed to flower to baby fruit to the coming harvest!

 

The farmers, crew, and our kids are enjoying watching the summer crops growing on the farm.  There is something very exciting about finding baby watermelons, baby sweet corn ears, baby zucchinis and cucumbers with the squash blossoms still attached. The transformation from seed to fruit in these crops is dramatic, and also feels like a gift, a treasure to find in the fields. Well, maybe I don't feel that way after bending over all morning to pick five 200' rows of cucumbers, and three 200 ' rows of zucchini and summer squash, and my back is screaming at me to stand upright - haha! But it is wonderful, and we hope you appreciate the coming of the summer fruits. We wanted to share the anticipation of seeing these babies with you - hope you enjoy! (ABOVE: Squash blossom being pollinated by a bee on the left, baby watermelon in the middle, medium-sized watermelon on the right) (BELOW: beautiful rainbow over the barn Saturday evening)

 

THE HARVEST: Your Share may include the following items(subject to change):

Zucchini and Summer squash - green, yellow, mixed and striped varieties

Cucumbers - lots coming in this week! Check recipes!

Garlic Scapes The flowering tops of the garlic plant. Chop finely and saute in oil or butter as you would garlic, before adding your favorite green veggies. Great with pasta, in dips, pesto, etc. Milder flavor than garlic - we LOVE these! Keeps for a long time too in your crisper drawer.

Fresh Garlic First harvest of garlic bulbs! These delicious heads are just picked, so the "papers" surrounding the bulbs will not be dry yet. You can use immediately, or store in a cool, dark, dry place until ready to use. Very nice strong flavor with fresh garlic. Enjoy!

Salad mix

Mini head lettuces - these baby heads are extra dense, though small in stature. They are great for the hotter months, as larger lettuces tend to "bolt" which means go to seed prematurely, before sizing up. We are hoping to continue to have lettuce through the hot months with these heads and the salad mix - so far, so good!

Red beets - first picking of these sweet roots. We love them roasted in the oven or on the grill when its too hot to turn the oven on.

Tomatoes - first picking from the high tunnel - very exciting! Probably just 1 per share this week, but this is just the beginning. All the tomato plants are growing beautifully - so we are hoping for an amazing harvest!

Choice Table: Cabbage, Kale, Swiss Chard, Scallions

Coming Soon: Carrots, Sweet white onions

Upick: Green beans, Flowers, Herbs: Basil, Italian parsley, cilantro, dill, savory, marjoram, nasturtiums.

Coming soon: cherry tomatoes

 

*COOPERATIVE SHARES: Fruit, mushrooms, eggs, bread shares this week! Please check off your name on the appropriate sign-in sheet and retrieve your shares from the cooler, freezer, or display hutch. Please ask if you need help!

 





Your farmers,

John and Aimee Good

The Good Farm

www.goodfarmcsa.com

8112 Church Road

Germansville PA 18053

484-262-0675

Like us on Facebook!

Posted 7/10/2017 10:40am by John and Aimee Good.

 

All of our recipes can be found on our website's recipe page, http://www.goodfarmcsa.com/recipe. Most recently posted recipes are at the top, but you can search our site for any recipe ever posted! Just type in the vegetable or recipe title into the search box on the right.

Fresh Pickles from Aimee's kitchen

*We love this, and eat it usually every day in cuke season!

 2 regular cukes, sliced in rounds

Marinade Options:

 1) 1/4 c. Cider Vinegar

1/4 c. cold water

½ tsp. salt

1 tbsp. chopped fresh dill (optional)

2) 1/4 c. rice wine vinegar

1/4 c. cold water

½ tsp. salt

1 tsp. sugar

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 later in the summer. This is very refreshing in the summer and can be enjoyed with any meal.)

No-cook Chilled Cucumber Soup

*adapted from Martha Stewart's Seasonal Produce Guide

Ingredients

  • 1 cup sour cream
  • 1/2 cup fresh basil
  • 1/2 cup fresh mint (optional)
  • 1/4 cup sliced scallion
  • 1 cup water
  • 2 cucumbers, peeled, seeds removed, and chopped
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon hot sauce, such as Tabasco (optional)
  • Salt
  • Optional: Thin cucumber slices

Directions

  1. Puree sour cream, basil, mint, scallion, and water in a blender. Add cucumber. Pulse until just combined but still slightly chunky.

  2. Stir in lemon juice and hot sauce, and season with salt. Chill soup at least 3 hours (soup is best served the same day). Top each serving with thin cucumber slices if desired.

Spaghetti with Zucchini & Lemon

adapted from Moosewood Restaurant Cooks at Home

1 pound spaghetti or linguini

olive oil

2 garlic cloves or 4 garlic scapes, minced

1-2 large or 3-4 baby zucchini or summer squash, thinly sliced

juice of 1 lemon

1 small bunch basil

1-2 c. grated Pecorino cheese (3-6 ounces)

dash of sea salt

fresh ground black pepper

Optional additions: thinly sliced green or red pepper, swiss chard, or mushrooms

 

Cook pasta according to package directions. While pasta cooks, heat oil in large skillet. Add garlic, squash or zucchini, and any optional additions. Saute on medium-high heat until tender. Add lemon juice, basil, salt, and pepper and remove from heat. When pasta is done, drain and place in large serving bowl. Dress with olive oil. Add 1 c. cheese and some black pepper and toss. Top with zucchini mixture and serve. Offer more cheese at table if desired.           Serves 6

Your farmers,

John and Aimee Good

The Good Farm

www.goodfarmcsa.com

8112 Church Road

Germansville PA 18053

484-262-0675

Like us on Facebook!

Posted 7/5/2017 5:19am by John and Aimee Good.

 

All of our recipes can be found on our website's recipe page, http://www.goodfarmcsa.com/recipe. Most recently posted recipes are at the top, but you can search our site for any recipe ever posted! Just type in the vegetable or recipe title into the search box on the right.

Lime Ginger Coleslaw

 Delicious - a tasty twist on traditional slaw!

Ingredients

  • 1 head Napa cabbage, thinly sliced OR 1 head green cabbage, shredded
  • 1/2 tsp salt
  • 1 tbs lime juice
  • 2 tbs olive oil
  • 1 tbs minced fresh ginger
  • 1 tbs honey
  • 2 tbs rice vinegar
  • Optional additions: grated carrot, radish, or apple, finely chopped scallions, finely chopped garlic scapes sauteed in olive oil, cilantro, or parsley  (Add just a few of these, not all)

Instructions

  1. Combine the cabbage, and any optional additions in a large bowl.
  2. In a jar, mix the rest of the ingredients. Shake well to combine. 
  3. Pour the dressing over the cabbage mixture and mix well. Refrigerate for an hour before serving. This will wilt a bit if you leave it in the refrigerator for a few days, but it still tastes great.

Mixed Vegetable Grill

3-4 turnips, sliced

1 head broccoli, separated into florets

1 zucchini and/or 1 summer squash

4 garlic scapes, whole

 

Combine 2 T. olive oil, 1 T. balsamic vinegar, and 2 tsp. soy sauce in a large shallow bowl or pan. Add veggies and toss to coat. Place in grill basket and grill at 350 -400 F for about 15 minutes, or until beginning to soften and brown slightly. Enjoy!

*You can easily substitute other veggies in this dish, such as eggplant, peppers, mushrooms, etc. depending on the season!

Zucchini-Crusted Pizza, adapted from Moosewood Cookbook by Mollie Katzen

Ingredients:

Olive oil and white flour for the pan

2 c. packed grated, salted, drained zucchini/summer squash (about 2 large or 4 small)

1 tsp. salt

2 eggs, beaten

¾ - 1 c. whole spelt/wheat flour or sprouted flour

½ - ¾ c. finely grated parmesan cheese

pinches of basil, marjoram, oregano, etc. (optional)

2 tbsp. olive oil

1 tsp. salt

Topping Suggestions:

1 large ripe tomato, sliced      

fresh chopped garlic

mozzarella cheese, grated      

thinly sliced onions

mushrooms dipped in olive oil           

sliced olives

thinly sliced bell peppers        

prepared pasta sauce

 1) Put grated zucchini in a colander. Sprinkle with 1 tsp. salt and stir. Let sit for 20 minutes. Squeeze out all excess water.

2) Preheat oven to 400 F. Generously oil a pizza pan and coat lightly with flour.

3) Combine zucchini, eggs, parmesan, herbs, and 1 tbsp. olive oil in a bowl and mix well. Add flour and stir to make a thick batter.

4) Spread into the prepared pan and bake for 35-40 minutes, or until golden brown. About halfway through the baking, brush with remaining tablespoon of olive oil (optional). Remove from oven.

5) Top with your favorite pizza items and bake at 400 F until heated through.

 *Mollie Katzen says this serves 4, but it is not enough for our family. So I usually 1 ½ the recipe and bake it in a regular pizza pan with sides. If there are leftovers, they reheat nicely. This is a deliciously light summer pizza, a wonderful way to get kids to eat their veggies, and a great way to use a bounty of squash and zucchini!

Your farmers,

John and Aimee Good

The Good Farm

www.goodfarmcsa.com

8112 Church Road

Germansville PA 18053

484-262-0675

Like us on Facebook!

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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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