News and blog

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Posted 7/2/2012 2:51pm by John and Aimee Good.


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.


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!


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.


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.  


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


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



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.

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.

"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.


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!


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 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


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


Kale - see RECIPE below

Zucchini & Summer Squash


Red Beets



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



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!


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


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


Salad Mix

Head Lettuce 



Zucchini & Summer Squash



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!


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.

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!


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


Scallions - new! See recipe below.

Napa Cabbage - See recipe ideas below.

Salad Mix

Head Lettuce



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!


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.)

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.


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.


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


Mini head lettuce

Salad Turnips



*Bok Choy


*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!


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!


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.


Your farmers,

John and Aimee Good

Posted 5/21/2012 10:51am by John and Aimee Good.


The CSA season is about to begin. The first pickups will be next week - Tuesday May 29th or Friday June 1st. If you cannot remember your pickup day, please check the Member Pickup List to confirm your day and share size. The hours are 2-7 pm. Please arrive at least 15 minutes prior to closing to allow time to pick up your share. 


Final balances for CSA membership are due June 30th. Payments can be brought to the barn or mailed to us at Quiet Creek Farm, 1996 Folk Road, Fogelsville PA 18051. The Balance Sheet will be available in the barn. You can also see your final balance, current as of May 21st,  on the Balance Sheet here.

PICKUP INSTRUCTIONS (courtesy of Barn Manager Heidi Cooper)

These instructions are necessary for new members. Returning members please review this information, or at the very least, read the sections in bold.

 Hello all and welcome to our 2012 season. This is our 7th year and the first one ever to follow a “Southern style winter“. We all hope that if there is a summer surprise from Mother Nature, it is a pleasant one.

 Your first farm pick-up day is just around the corner and I imagine you are all as eager as I am for it to arrive. All of us at the farm are looking forward to meeting the new members of our Quiet Creek Family and seeing the happy faces of our returning members and the sweet faces of those born during our off season.

 Many of you know me quite well by now. I am Heidi Cooper, distribution manager (a.k.a. “Heidi at the barn”). For our new members: I am the one buzzing about in the temporarily white apron. Look for me if you need help or have questions about the pick-up process or any of the veggies and/or how to use them. In addition, one of our farm crew members will be there to assist you. They rotate weekly so you will get an opportunity to meet all of them. They are a good resource if you have any farming questions.

 In order for your first day to go more smoothly, I will briefly introduce you to the routine. Pick-up is at the large red and stone barn which sits close to Siegfriedale Road at the Rodale Institute. There is a Quiet Creek Farm sign in front of the barn. The double barn doors facing the road will open at 2PM. Opening time is often very busy, so if you can come a bit later you’ll have less of a wait. Closing time is 7PM. At that time I begin to put the remaining veggies in the cooler. I suggest that you arrive by 6:45 to have time to collect your share.

 Parking is across the road from the barn in the meadow to the right of the gravel farm road. Please park only on this side, not on the side of the U-pick garden. This makes the area around the garden safer for all of us . There is limited parking at the side of the barn to be used only by those with mobility issues or those with a sleeping child in the car.

 Please enter the barn through the double doors (even if you parked at the side) and check off your name at the table to your left. Vegetable selection is self-serve. Each veggie will be in a bin or basket with a tag in front telling you how much you get according to your share size.

Please bring with you one or two bags in which to carry home your veggies. Later in the season you will need 3-4 bags. We strongly encourage you to bring environmentally friendly non-plastic bags or baskets. If you have re-usable store bags, store them in your car so you’ll always have them available. You will also need a pair of scissors to cut U-Pick herbs (we have loaners if you forget). For our salad mixes and other tender greens, we recommend the plastic containers in which salad mixes are sold in stores. They protect your greens on the ride home and provide a good storage method, particularly with a paper towel on the bottom and on the top. Once the flowers are ready, you will need some sort of container to carry them home with a drink of water. Initially, when the harvest is just a few stems, a cut off water bottle does well.

 In addition to the veggies we have many locally produced goods for sale for our members: pastured eggs, pasture-raised chicken, grass-fed beef, nitrate-free pork, Wild Alaskan salmon (from a local fishermen), honey, organic sunflower oil, and all natural and organic grass-fed dairy products including yogurt, cheese spreads, ricotta & mozzarella cheese, and hard cheeses. We hope to also have local bread, handmade soap, and gourmet mushrooms. All these items are self-serve. The chicken shares, which start in June, and the fruit shares, which start in August, and chicken shares, are also self serve. Chickens will be frozen, so bring an appropriate carrier.

 At the present time, the U-Pick garden has only the perennial herbs available. That will change very soon.Those items available for picking and their amounts are listed on the whiteboard above the cash register. For those of you who want to pick before we open, another whiteboard near the stairs at the side of the barn will list the weekly U-Pick amounts. The listing will be there by 1PM on pick-up days. One of our farm crew members will periodically come through the U-Pick to answer any questions or help with identification.


 It would be a good idea if you printed this page and kept it for future reference, particularly since our missed pick-up and vacation policies are attached at the end.

 We look forward to seeing you Tuesday May 29th or Friday June 1st, and every week until November.

 See you soon.

The first harvest update and recipes will follow next Monday. We look forward to welcoming you to the 2012 season at the farm!

Posted 5/7/2012 2:43pm by John and Aimee Good.


The April showers have finally arrived - in May! We were very thankful to receive the recent rains, which helped many seeds to sprout and gave all the young starts a nice drink. The snap and shelling peas, seeded in March, are growing nicely and will be trellised soon.

The spring planting season is in full swing now. Many seeds have been sown: salad mix, lettuce, radishes, turnips, beets, carrots, arugula, Asian greens, and chard. Starts of white, red, and yellow onions have been put out into the field, as well as lettuce, cabbage, Napa cabbage, broccoli, kale, bok choy, and an acre of potatoes. We are now hoping for some nice warm sunshine to push their growth along.

We put all the brassica crops (cabbage family) in mini-hoophouses of wire hoops and spun polyester row covers when they are planted into the field, to protect the tender, young plants from flea beetles and cabbage worms. Here is a pretty cabbage plant, just after the covers were removed. 

The early tomatoes in the field hoophouse (unheated greenhouse) look great and the crew just set up their trellis. We were a little concerned about the cold nights last week. We had a low of 26 F at the farm! But we put hoops and row cover over the plants inside the hoophouse, and the extra cover added enough protection to keep them from getting frost damage. We look forward to their first fruits with anticipation! We just introduced a small bumblebee hive into the house to pollinate the early tomato flowers. When the weather is still cool, and the sides are mostly down, the plants need extra help to get their flowers pollinated. The hive should live for about 6 weeks, and after that point the sides can be opened and outside bees will pollinate the flowers.


We hope to start the CSA season the first week of June. We will send another update in two weeks with the exact date, as well as pickup protocol and payment balance information.


We are working on adding some new local products to the member's store this season, including sunflower oil for cooking and salad, fresh bread, gourmet mushrooms, and handmade soap.We are excited about these additions. We are also considering offering raw milk by pre-order. One of our dairy producers, Klein Farms of Easton, PA, has now been licensed by the state to sell raw milk off the farm. Raw milk is milk that has not been pasteurized or homogenized. They raise Holstein cows on a diet of 70% grass, 30% grain (part of which is corn raised on their own farm) without the use of antibiotics and hormones.The price is $3 per half gallon and $5 per gallon. At this point, we would like to see if there is sufficient interest in this product. If you would be interested in ordering this raw milk, please reply to me with your name and the amount you may want per week.

Your farmers,

John and Aimee Good


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