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Posted 9/18/2017 1:32pm by John and Aimee Good.

Carrots in love!

Straight carrots are the exception, not the norm, on the farm. The illusion of perfect vegetables and fruits in the food industry creates excess waste of good produce and hardship for farmers. 

Carrots and other vegetables grown for large wholesale markets must conform to industry standards for size and shape. Otherwise they cannot be sold, or must be sold for a reduced rate for processing, for example to be ground down into baby carrots. The loss is absorbed by the farm.

Most carrots in the grocery store come from California and are grown in very light sandy soils, so they do tend to grow more straight than ours. Our carrots must grow around small pieces of share in our soils, and sometimes they grow around each other, as you see here.

However, as you know, even odd-shaped carrots are delicious, and of course interesting! By eating all the funny carrots and other odd vegetables from a farm, CSA members are reducing waste and supporting the farmers, while getting an exceptionally nutritious and delicious product for a good price. Win-win!

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

Delicata  or Sunshine squash* See recipe email for cooking instructions!

Broccoli

Potatoes

Salad mix

Spinach and/or Asian spinach

Red onions

Carrots

Tomatoes

Sweet bell & Italian peppers

Choice Table: radishes, eggplant, kale, bok choy, garlic

Coming Soon:  Butternut squash, turnips, cabbages

Upick at the farm: Cherry, grape, & paste tomatoes, Flowers, Herbs: cilantro, dill, marjoram, nasturtiums.

*COOPERATIVE SHARES: Fruit, bread, mushrooms, egg shares this week! Please check off your name on the sign-in sheet and retrieve your shares from the cooler. 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 reply to this email or call me and I will make the change for you! Thanks!

 

*Want EXTRA 2nds Tomatoes or Sweet Peppers FOR FREEZING or DRYING? 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

 

*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 9/11/2017 3:30pm 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.

 GARIC GINGER BOK CHOY

1-2 heads bok choy, stems separated and washed well

1-2 cloves garlic, minced

1-2 Tbsp. olive oil

1-2 tsp. fresh ginger, grated or minced

soy sauce to taste

 

Chop stems and leaves of bok choy, keeping stems in one pile and leaves in another.

Heat olive oil in saucepan over medium heat. Add garlic and ginger and swirl for 1-2 minutes. Add bok choy stems and cook, stirring constantly, for a few minutes, until they soften a bit. Add leaves and cook for another few minutes, until leaves are wilted. Add soy sauce to taste and enjoy!

 

 Orzo with Broccoli and Pine Nuts

1/2 pound orzo, cooked

1 head of broccoli, divided into florets and roasted

Zest of 1 lemon

2 cloves garlic, minced

1/4 cup pine nuts, toasted

4 tablespoons olive oil

4-5 pieces parmesan cheese, shaved

salt and pepper

Directions: 1. Cook orzo according to package. Rinse, mix with 1 tablespoon olive oil and set aside.

2. While pasta is cooking, roast broccoli in a 425 degree oven. Spread broccoli on a sheet tray, sprinkle with olive oil, salt and pepper. Roast till brown and toasty about 15 minutes.

3. In a skillet, heat 2-3 tablespoons olive oil. Add garlic, saute 3 minutes. Add lemon zest, broccoli and orzo. Cook until hot all the way through. Season with salt and pepper.

4. Serve in a bowl with 4-5 shavings of parmesan cheese.

 

Tomato Chutney- contributed by CSA member Jean Madeira

Author: Jami Boys - An Oregon Cottage Recipe type:

Canning-Preserving Yield: 5½ pint jars  

Ingredients •4 lbs. tomatoes •1 c. chopped onions •¼ c. minced garlic (about a medium sized head) •½ c. raisins, chopped in a food processor (I usually do this when chopping the garlic) •½ c. brown sugar or sucanat( I use half this amt of sugar and honey and think it still tastes good) •¼ c. honey •1-1/2 c. cider vinegar •1 TB. pickling salt •1 lime, zested and juiced •1 TB dry, ground ginger •1 tsp. to 1 TB. hot pepper flakes, to taste* •½ tsp. ground cumin •½ tsp. black pepper

Directions 1.Core and quarter the tomatoes and add them - unpeeled - in batches to a food processor, whirring until evenly chopped (fairly fine). You should have 7 cups of chopped puree (if you don't have a food processor, core, peel and chop the tomatoes by hand).

2.Combine all the ingredients in a heavy nonreactive 4-6 quart pot. Bring to a boil over high heat, then lower heat and cook at a low simmer for 1-1/2 to 2 hours until thickened.** Stir often as it thickens to prevent scorching.

3.Prepare canner, lids and jars.

4.Ladle the chutney into ½ pint canning jars leaving ¼″ headspace and attach the two-piece canning lids.

5.Boil in a boiling-water canner for 10 minutes. Remove to a towel-lined surface and cool 12-24 hours. Check seals and store in a dark, cool place.

Notes: *We like it spicy, so we use 1 TB. Note that it will taste really spicy when fresh, but after canning and storing it is a lot less. I started with the smaller amount and then upped it each year until we liked it, so don't be afraid to experiment with the spice.

**Some years tomatoes are juicier and the chutney will have to cook longer (up to 3 hours) to get as thick as we like it. Cook it until it's thick, however long that may be.

 

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 9/5/2017 8:55am by John and Aimee Good.

Hope everyone had a lovely holiday weekend! 

We harvested vegetables for the share Monday morning, because after all, the vegetables must always be picked! Some new fall veggies this week - potatoes, arugula, and leeks! More on the way in the coming weeks, including delicata squash, sunshine squash, broccoli, radishes, turnips, bok choy, etc.

Autumn is truly the harvest season. We are still experiencing the bounty of summer tomatoes and sweet peppers. We have the storage crops like onions and garlic drying in the greenhouse. We have the new fall green crops coming on, and all the storage crops for winter as well, such as winter squash and sweet potatoes, beets and carrots.

We hope you enjoy the transition to the fall vegetables as the weather cools outside, making us hungry for warming soups, stews, roasted root vegetables, and more. It is just what our body needs during this time, nutrient-dense and hearty vegetables, which nature knows of course!

 

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

Potatoes - first of the season! Crisp and delicious, red, white or blue potatoes may be in the mix. Enjoy!

Leeks - creamy mild onion, delicious for saute. Potato-leek soup is a perennial favorite.

Arugula

Sweet onions

Carrots

Fresh Garlic

Tomatoes - red, orange slicers and heirloom varieties     (Check out this beautiful picture of a"Genuwine" tomato, taken by Meghan Feilmeier, farm crew & photographer extraordinaire)

Sweet bell & Italian peppers - Italian peppers are long and thin, but not hot - very sweet! Mixed colors, including red, yellow and orange.

Eggplant

Choice Table: radishes, kale, chard, zucchini, lettuce

Coming Soon:  Spinach, Winter squash, Radishes, turnips

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

*COOPERATIVE SHARES: Fruit, bread, mushroom, eggs shares this week! Please check off your name on the sign-in sheet and retrieve your shares from the cooler. 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!

*Want EXTRA 2nds Tomatoes FOR FREEZING, MAKING SAUCE, DRYING, 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

 

*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 8/21/2017 2:45pm 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 happened upon the latest copy of Bon Appetit while waiting in the dentist's office and found this delicious recipe for Tomato and Bread soup. The tomatoes don't have to be bruised, they can be fresh, but this recipe also works to use up any excess tomatoes from CSA pickup, even if they are past their prime.

 

Fresh Corn Chowder

I always like to make this once during sweet corn season. The addition of the corn cobs really enhances the flavor of the broth.

Adapted from Joy of Cooking

INGREDIENTS

1 small onion, chopped

2 med. celery stalks or 1/2 celeriac, diced (optional)

kernels cut from 4-6 ears of corn, plus cobs

4 1/2 cups milk

2 medium potatoes, scrubbed and diced

1 1/2 tsp. salt

1/2 tsp. ground white or black pepper

1 tbsp. butter

4 slices bacon (optional)

METHOD

If using bacon, place in soup pot and cook, turning, until crisp. Remove bacon strips but leave at least 2 tbsp. of fat. Cook the onions and celery in the fat for about 10 minutes, until softened. If not using bacon, can use bacon fat, butter, ghee, lard, or corn oil to cook vegetables.

Add milk, potatoes, and corn cobs to the soup pot. Push cobs under to submerge. Bring mixture to a boil. Watch carefully to ensure milk does not boil over! Reduce heat to low and simmer, uncovered, for about 10 to 15 minutes, until potatoes are tender. Remove cobs. Add kernels, salt and pepper. Simmer 5 more minutes.

With an immersion blender, you can now puree about half of the soup, if desired, leaving about half un-blended for the texture and color. Turn off heat and add butter. Once butter melts, stir in and serve soup.

Makes about 6 cups.

Fresh Salsa

I love fresh salsa in August, and can eat it daily. It is wonderful with chips, on tacos & burritos of course, but it is also great on eggs, on white fish, in a wrap with eggplant dip, on roasted eggplant, on rice, etc. Many tasty ways to enjoy!

3 large tomatoes, preferably different colors, cored and chopped

1 clove garlic or 1/4 cup onion, minced

1 handful cilantro, chopped

1 jalapeno or other hot pepper, de-seeded and minced (optional) * For more spice, leave seeds in!

1 tbsp. lime juice

1/4 - 1/2 tsp. ground cumin

Optional other veg. - diced sweet or green pepper, corn off the cob, halved cherry tomatoes, diced grape tomatoes, etc.

sea salt to taste

Mix all together. Taste. Adjust seasonings as needed. You can leave it this texture or squeeze it with your hands a bit to make it more like a sauce. If you do this, I would suggest adding the hot pepper after squeezing! Using more grape/paste tomatoes makes it less juicy, more thick. I like it both ways!

Salsa Recipe (for canning or freezing)

Ingredients:

2 large or 3 medium onions

6 sweet red peppers

1 large or 2 small heads of garlic

½ c. hot peppers (optional)

About 8-10 lbs tomatoes

1 1/3 c. red wine vinegar

1 tbsp. and 2 tsp. salt

1 tbsp. ground cumin

1 tbsp. ground coriander

1 1/3 c. cilantro

Blend tomatoes in food processor and place in large stockpot. Cook on medium heat, stirring occasionally. (Tomatoes can also be roasted for this recipe, as in pasta sauce, to start with a thicker puree. I generally try to use at least half plum-type plum-type tomatoes, and do not roast them, just cook on low heat for a several hours.)

Once the tomatoes are cooking, coarsely chop, by pulsing in food processor, the garlic, onions, peppers, and hot peppers. You can de-seed the hot peppers if you like your salsa mild. Leave the seeds for extra heat. Sauté the chopped vegetables in a saucepan with olive oil until tender. Set aside.

Continue to cook the tomatoes down on medium heat until desired thickness is achieved. This may take a few hours. I wait until a wooden spoon stands up in the center of the pot. Once you have your desired thickness, stir in the cooked vegetables. Add the salt, cumin, coriander, and red wine vinegar. Add the chopped cilantro at the very end. Taste and adjust seasonings, if necessary.

To can, pack hot salsa in hot sterilized pint jars, leaving 1/2 inch headspace. Seal with hot sterilized lids and process in boiling-water bath for 20 minutes. 

Yield: about 8-10 pints

 

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 8/21/2017 2:31pm by John and Aimee Good.

Buckets and buckets of tomatoes! Time for tomato soup, tomato sauce, tomato salad;  freezing, drying and canning tomatoes!

Extra special tomatoes this week - eclipse tomatoes! We just harvested all the field tomatoes during the solar eclipse! We took turns viewing the eclipse through a home-made viewer every so often, passing it among the crew between the tomato rows.

We generally pick tomatoes from the field 3 times per week, and from the tunnel, 2 times per week. And we are bringing in a truck-full of buckets each time. The tomato plants are producing abundantly this year, despite all the wet weather. We are grateful for this amazing harvest, and glad to share it with you. We hope you enjoy it and find ways to use all the bounty of tomatoes.

Traditionally, when a crop enters peak production is the time to put up excess for the winter. We all know tomatoes from the grocery store in the winter taste terrible, like pink Styrofoam. But opening a bag or jar of frozen, canned, or dried tomatoes from the summer in the middle of winter? That is like a taste of summer sweetness in the icy cold, a real treat. Putting up excess produce does not have to be a burden if you do it a little bit at a time each week, or invite a friend over to make a large batch of something to share.

 My favorite and quickest method: freezing. Simply put clean whole, halved, or quartered tomatoes into a ziploc freezer bag. Squeeze out excess air and seal. In the winter, you can thaw these, pluck off skins, and use for tomato soup, stews, pasta sauce, etc. They have a wonderful flavor!

Dehydrating tomato slices, or halved cherry tomatoes, is simple with a dehydrator or convection oven. Canning tomatoes is also fairly simple, albeit more time-consuming than freezing. Check out the links below for more information:

Drying tomatoes: http://www.extension.umn.edu/food/food-safety/preserving/tomatoes-salsa/drying-tomatoes/

http://www.food.com/recipe/make-your-own-sun-dried-tomatoes-oven-dehydrator-or-sun-263929

Canning tomatoes: http://www.simplycanning.com/canningtomatoes.html

(Video): https://www.youtube.com/watch?v=uMUFIkg39oM

 

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

Bicolor sweet corn

Salad Mix

Muskmelon  or Watermelon

Sweet onions

Carrots - red and orange

Zucchini

Cucumbers

Fresh Garlic

Tomatoes - red, orange slicers and heirloom varieties

Eggplant

Coming Soon: Potatoes

Upick at the farm: Edamame* (fresh soybeans), Green beans, Cherry, grape, & paste tomatoes, Flowers, Herbs: Basil, Italian parsley, cilantro, dill, savory, marjoram, fennel, nasturtiums.


*COOPERATIVE SHARES: Fruit, mushrooms, eggs, bread shares this week! Please check off your name on the sign-in sheet and retrieve your shares from the cooler. 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!

*Want EXTRA 2nds Tomatoes, Cucumbers or Zucchini 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

 

*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 8/14/2017 3:46pm by John and Aimee Good.


As we are entering peak tomato season, we are starting to have a surplus of 2nds tomatoes. These are tomatoes with scars, cracks, or other imperfections. We would not put these out for CSA shares, but for those members interested in putting food up for the winter, they can be cut up for preserving; for example, making sauce or soup, freezing, drying, etc.

If you would like to get on a list to order 2nds tomatoes, please either reply to this email with your name, pickup day, and desired amount, or click on the link below to order through the website:

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

We will fill orders on a "first placed, first filled" basis as we sort out 2nds from the harvest.  Price is $1/lb up to 25 lbs. 25 lbs for $20.

Happy preserving!

 

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 8/14/2017 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

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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

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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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