News and blog

Welcome to the blog.
Posted 6/5/2017 8:29am by John and Aimee Good.

All of our recipes can be found on our website's recipe page, 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.

We hope you enjoy trying some new recipes with your weekly share! If you have a great recipe, please send it to me to share with the CSA community!


This is a great recipe for spring or fall, and can be adapted to use whatever greens and roots you have from your share.

4 cups washed, stemmed, chopped greens (kale, spinach, Asian spinach, turnips greens, bok choy, etc.)

3 large or 5 small turnips, thinly sliced

2 potatoes, thinly sliced

1 large or 2 medium carrots, thinly sliced

1 large onion or several scallions, sliced

1 quart chicken or veg. broth

1 cup milk

1/4 cup all-purpose flour or gluten-free alternative

1/2 cup grated cheese (cheddar, colby, jack, etc.)

2 T. butter

salt and pepper to taste


In soup pot, melt butter. Add onion and saute until translucent. Add whatever root veggies you are using, ie. turnips, potato, carrot, etc. Saute a few minutes. Add broth and bring to boil. Then reduce to low heat and cook until roots are tender, about 10-15 minutes. Meanwhile whisk flour and milk in small bowl until combined. When roots are soft enough to mash, add milk/flour mixture, chopped greens, and cheese. Cook a few minutes more, until greens wilt. At this point, you can puree all or half of soup with a stick blender (to desired consistency and color.) Add about 1 tsp of salt and 1/4 tsp of pepper. Then taste and adjust seasonings. Enjoy!


Kale and Pasta


You can chop kale and add to almost anything without really changing the taste. Here is an example of how you can use it in a pasta dish but you can actually add it to any pasta dish you already make, including mac and cheese. It will make the pasta look different but you will enjoy it more knowing it is much healthier. Great way to get kids to eat some vegies especially if you give the new green version of a dish they like a new name to match it's color, like "Hulk cheesy noodles."

3 cloves minced garlic

3/4 lb.  pasta shells

48 oz ricotta

2 tablespoons butter

lemon zest (optional)

1 large diced onion 

3/4 cup grated Parmesan

2 bunches chopped kale (if large, remove tough stems and ribs)

2 c chopped cooked chicken (or ham would be good, too)

Preheat oven to 350 degrees. Cook and drain pasta according to package directions. Melt butter over medium-high in skillet and add onion and garlic cooking until onion is carmalized about 4 minutes. Add kale, cover, and cook until almost tender, about 5 minutes. Transfer to pan of pasta. Stir in cooked meat, ricotta, a little lemon zest, and 1/2 cup Parmesan. Season with salt and pepper. Transfer to 9-by-13 baking dish; top with remaining Parmesan. Bake until top is golden, 30 minutes.  


Radishes many ways!


 Radishes will taste best if eaten right away.  The greens can be cooked and eaten, but they should be separated from the root if they are to be stored more than a day or two.  Store cleaned radishes wrapped in damp paper towel in the crisper section of your refrigerator.    

Red Radish Salad                                                              Recipe inspired by Rachel Ray Prep Time: 10 min     Level: Easy     Serves: 4 servings.   Ingredients: 2 teaspoons sugar 1 lemon, juiced 1/2 cup plain yogurt 8 red radishes, thinly sliced 2 Delicious apples, quartered cored and thinly sliced 1/2 European seedless cucumber, thinly sliced 2 tablespoons chopped fresh dill Salt and black pepper   Directions: Combine sugar, lemon juice, and sour cream in a medium bowl with a fork. Add radishes, apple, and cucumber.  Turn vegetables and fruit in dressing to coat. Season with dill, salt, and pepper, toss again; serve.  

Chinese Radish Salad                                          submitted to Mariquita Farm CSA by Yi Ling   1 bunch 2 tbsp. 4 2 tbsp. 2 tsp. radishes, thinly sliced soy sauce green onions, chopped fine chopped cilantro toasted sesame oil Mix ingredients and eat. Can be made ahead.      

Bread and Butter Radishes                                           By Regan Burns on

INGREDIENTS 1 bunch red radishes 1/2 cup red wine vinegar 1/4 cup granulated sugar 1/4 cup water 2 teaspoons kosher salt 1/2 teaspoon yellow or brown mustard seed 1/4 teaspoon whole coriander seed 1/4 teaspoon whole black peppercorns 1 medium dried bay leaf INSTRUCTIONS 1.  Rinse radishes and trim off their leafy tops. Holding the stem end, thinly slice radishes with a mandoline or a sharp knife. When you get close to the stem, stop slicing and discard the end. Place radishes in a heatproof, nonreactive bowl, and set in the refrigerator while making the brine.   2.  Combine red wine vinegar, sugar, water, salt, mustard seed, coriander seed, peppercorns, and bay leaf in a small saucepan and bring to a simmer over medium-high heat. Stir occasionally until sugar is dissolved.   3.  Remove from heat and let pickling brine cool for about 5 minutes. Remove radishes from the refrigerator and pour brine over them. Let cool at room temperature for 20 minutes; cover and refrigerate. Use to top burgers, sandwiches, or anything else that needs a little tarting up.  

Baked Radish Chips                      Submitted by radbird191 on

INGREDIENTS: 1 bunch radishes 1 tsp chili powder 1/2 tsp garlic salt 1/2 tsp paprika   DIRECTIONS: Thinly slice radishes. Steam in microwave for 5 minutes.  Stir in bowl with spices. Bake at 350 degrees for 10 minutes, flip the chips, and bake for another 10 minutes  

Open Faced Radish Sandwiches

Ingredients 2 bagels cut in half or 4 slices black bread 4 ounces low-fat cream cheese 3 small radishes, trimmed of leaves and root tip salt and freshly ground pepper   Directions 1. Spread bagels or bread slices with 1/4 inch cream cheese. 2. Using a sharp knife or mandolin, slice radishes very thin. Overlap radish slices on top of the cream cheese. Sprinkle each sandwich with salt and pepper. Cover with damp paper towels until serving.  

Radish Greens Soup Recipe from Prep Time: 10 minutes          Cook Time: 15 minutes         Servings: 4

Ingredients 1 tablespoon butter 1 tablespoon olive oil 2 potatoes, medium sized 1 onion 1 quart water or chicken broth 2 quarts radish greens - the tops from 2 bunches (needn't be exact) 1 lemon salt and pepper Directions Rinse greens, removing any brown or damaged areas. Coarsely chop potatoes and onion. Remove the zest (yellow part only) from the lemon, then juice the lemon. In a large pot, heat oil and butter. Add onion and potatoes, cook for about 5 minutes. Add water or broth, the radish tops and  1 teaspoon salt. Cook until potatoes are soft and greens are wilted, about 10 minutes. Stir in lemon juice and zest. Purée. Taste for seasoning, add salt and pepper to taste. Serve hot or cold. Garnish, if desired, with a few thin slices of radish.  

Cauliflower Radish Salad Submitted By: Janice Maynard to

Prep Time: 15 Minutes          Ready In: 15 Minutes Servings: 8 "'I love to cook, but with three young boys, I don't have a lot of time to spend in the kitchen,' explains Janice Maynard, Sweetser, Indiana. 'This crunchy blend is a snap to toss together.'"

INGREDIENTS: 4 cups cauliflowerets 1/2 cup sliced green onions 1 (8 ounce) can sliced water chestnuts, drained and halved 2/3 cup reduced-fat mayonnaise     2 tablespoons lemon juice 2 tablespoons dry ranch salad dressing mix 1 cup thinly sliced radishes DIRECTIONS: 1.          In a bowl, combine the cauliflower, onions and water chestnuts. In a small bowl, combine the mayonnaise, lemon juice and salad dressing mix. Pour over vegetables; toss to coat. Cover and chill for at least 2 hours. Just before serving, stir in radishes. ALL RIGHTS RESERVED © 2012 Printed from 6/5/2012  

Steamed Radishes Submitted By: Rebecca to Photo By: SunnyByrd Servings: 4 "Radishes become tender and sweet when steamed. Toss with melted butter and serve immediately."

INGREDIENTS: 20 radishes 2 tablespoons water   1/4 cup butter DIRECTIONS: 1.Trim the ends off of the radishes and peel a band of radish-skin from around the middle of the radish. 2. Steam the radishes in a covered microwave safe container for 8 minutes, or until fork tender. Drain and toss with butter, serve immediately. ALL RIGHTS RESERVED © 2012 Printed from 6/5/2012  

Radish Dip By Stephanie Gallagher, Guide Radishes aren't just for salads. Their peppery bite makes them ideal partner for creamy dips, like this one. Serve this radish dip recipe with crackers, chips or fresh raw vegetables. Prep Time: 10 minutes

Ingredients: 5-6 radishes, washed and trimmed 3 oz. cream cheese (low fat is okay) 3 cloves garlic 2 Tbsp. apple juice kosher salt and freshly-ground black pepper, to taste

Preparation: 1.          Place radishes in the work bowl of a food processor fitted with a metal blade. 2.         Add remaining ingredients. Puree until smooth.  Taste and adjust seasonings.  

Radish Top Soup                                       Submitted By: LAURA NASON to Prep Time: 15 Minutes          Cook Time: 45           Minutes Ready In: 1 Hour               Servings: 6  

Ingredients:   2 tablespoons butter 1 large onion, diced 2 medium potatoes, sliced 4 cups raw radish greens 4 cups chicken broth 1/3 cup heavy cream 5 radishes, sliced  

Directions: 1. Melt butter in a large saucepan over medium heat. Stir in the onion, and saute until tender. Mix in the potatoes and radish greens, coating them with the butter. Pour in chicken broth. Bring the mixture to a boil. Reduce heat, and simmer 30 minutes. 2. Allow the soup mixture to cool slightly, and transfer to a blender. Blend until smooth. 3. Return the mixture to the saucepan. Mix in the heavy cream. Cook and stir until well blended. Serve with radish slices.  

Radishes in Browned Butter and Lemon from Cooking Light (April 2013)   Yield: Serves 4    

3 cups radishes, halved lengthwise, with root and 1-inch stem left on 1 tablespoon butter 1/2 teaspoon grated lemon rind 2 teaspoons fresh lemon juice 1/4 teaspoon salt  1 cup torn radish leaves 1/4 teaspoon freshly ground black pepper  

Preparation:  Bring a medium pot of water to a boil. Add radishes to pan; cook 4 minutes or until crisp-tender. Drain.   Melt butter in a medium skillet over medium-high heat. Add radishes to pan; sauté 3 minutes or until butter is browned and fragrant. Add rind, juice, and salt; cook 1 minute, stirring occasionally. Remove pan from heat; stir in radish leaves and pepper.  

Roasted Radishes and Greens

  2 bunches small radishes with greens attached 1 1/2 tablespoons extra-virgin olive oil Salt and freshly ground pepper 1 1/2 tablespoons unsalted butter 1 1/2 tablespoons fresh lemon juice   Preheat the oven to 500°. Trim the radishes and wash the greens; pat dry. In a large ovenproof skillet, heat the oil until shimmering. Add the radishes, season with salt and pepper and cook over high heat, stirring occasionally, until lightly browned in spots, about 2 minutes. Transfer the skillet to the oven and roast the radishes for 15 minutes, until crisp-tender. Return the skillet to the burner and stir in the butter to coat the radishes. Add the radish greens and cook over moderate heat until they are wilted, about 2 minutes. Add the lemon juice and season with salt. Serve the radishes right away.  

Radish Cucumber Salad                                                             from 2 Servings                                                      Prep/Total Time: 10 min.  

Ingredients 1/2 medium cucumber, peeled, seeded and cut into 1-inch julienne strips 2 radishes, julienned 2 tablespoons chopped red onion 1 tablespoon olive oil 1-1/2 teaspoons lemon juice 1/8 to 1/4 teaspoon garlic salt 1/8 teaspoon lemon-pepper seasoning  

Directions In a serving bowl, combine the cucumber, radishes and onion. In another bowl, combine the remaining ingredients. Pour over vegetables and toss to coat. Serve immediately. Yield: 2 servings.   Read more:    

Radish & Goat Cheese Tea Sandwiches By Lindsey Goodwin   This easy tea sandwich recipe is a quick addition to any afternoon tea party or light lunch. Even though it's easy to make, it has a sophisticated flavor that is well suited to posh afternoon tea gatherings.

Prep Time: 15 minutes Total Time: 15 minutes Yield: 20 finger sandwiches

Ingredients: 1 small bunch small red radishes Salt 4 oz. softened chevre (goat cheese) 8-10 thin slices loaf white bread (such as buttermilk bread) Fresh ground pepper, to taste

Preparation: Wash the radishes and slice them thin, holding the stems for a good grip as you slice. Place the sliced radishes in a bowl or colander and lightly coat them with salt. Let the radishes sit for about 10 minutes, then rinse and drain them. (Don't skip these steps. Salting the radishes will soften their texture and flavor.) For every two slices of bread, spread both slices of bread evenly with a thin layer of goat cheese. Cover one side of the sandwich with sliced radishes. Season with pepper. Put the slices together, cut off the crusts and slice the sandwich diagonally two times to create four triangle finger sandwiches.    

Slow-Cooker Chipotle Beef Tacos with Cabbage and Radish Slaw By José Picayo Serves 6          Hands-On Time: 30m      Total Time: 8hr 30m Ingredients 3  pounds  beef chuck, trimmed and cut into 2-inch pieces 1  large onion, thinly sliced 4  cloves  garlic, chopped 1 to 3  tablespoons  chopped canned chipotles in adobo sauce 1  teaspoon  dried oregano 2  bay leaves kosher salt 4  cups  thinly sliced cabbage (about 1⁄3 medium cabbage) 4  radishes, halved and thinly sliced 1/4  cup  chopped fresh cilantro 2  tablespoons  fresh lime juice, plus lime wedges for serving 12  6-inch corn tortillas sour cream, pickled jalapeño peppers, and hot sauce, for serving

Directions 1. In a 4- to 6-quart slow cooker, toss together the beef, onion, garlic, chipotles, oregano, bay leaves, and 1 teaspoon salt. 2. Cover and cook until the beef is very tender, on low for 7 to 8 hours or on high for 3 ½ to 4 hours (this will shorten total cooking time). 3. Twenty minutes before serving, heat oven to 350° F. In a large bowl, toss together the cabbage, radishes, cilantro, lime juice, and ¼ teaspoon salt. Wrap the tortillas in foil and bake until warm, 5 to 10 minutes. 4. Transfer the beef to a medium bowl (reserve the cooking liquid) and shred, using 2 forks. Strain the cooking liquid through a fine-mesh sieve into the bowl with the beef and toss to combine. 5. Fill the tortillas with the beef and slaw. Serve with the sour cream, jalapeños, hot sauce, and lime wedges.  

Mexican Ceviche       Prep Time: 30 Minutes Cook Time: 30 Minutes Ready In: 2 Hours Servings: 8 "Authentic Mexican Ceviche with a tomato base. This version uses shrimp, but any seafood of your choice will work."

INGREDIENTS: 5 large lemons, juiced 1 pound jumbo shrimp, peeled and deveined 1/4 cup chopped fresh cilantro, or to taste tomato and clam juice cocktail 2 white onions, finely chopped 1 cucumber, peeled and finely chopped 1 large tomatoes, seeded and chopped 3 fresh jalapeno peppers, seeded and minced 1 bunch radishes, finely diced 2 cloves fresh garlic, minced tortilla chips

DIRECTIONS: 1. Place shrimp in a bowl (You may either coarsely chop the shrimp, or leave them whole, depending on your preference.) Add lemon, covering shrimp completely. Cover, and refrigerate for 30 minutes, or until opaque and slightly firm.  

Your farmers,

John and Aimee Good

The Good Farm

8112 Church Road

Germansville PA 18053


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Posted 5/25/2017 9:10am by John and Aimee Good.

CSA Shares Start Date

CSA Pickups will begin the week of June 6th. We will send out an email next week with site specific instructions for your pickup day, times, etc. 


The crops have slowed down this week, in the cool cloudy weather. We are very grateful for the rains, however. It is a wonderful drink for all the plants, especially after the hot, dry, windy weather of last week, which is stressful on young plants.

And it is still planting season after all! We put out red, yellow and orange peppers this week, the 3rd succession of tomatoes, including heirloom varieties, as well as pastes and cherries, and both Asian and Italian eggplant varieties.

On this rainy day we trellising the tomatoes in the tunnel and seeding another lettuce succession in the greenhouse, as well as the 2nd succession of sweet corn. Growing lettuce on white plastic in the hotter months worked well last year, so we are going to try it again, throughout the summer.

Even on rainy days, with the mountain shrouded in mist, I think the view from the fields is lovely. 

We'll be in touch next week with the First Pickup Instructions!



Your farmers,

John and Aimee Good

The Good Farm

8112 Church Road

Germansville PA 18053


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Posted 5/22/2017 10:08am by John and Aimee Good.

CSA Harvest Season is Coming Soon!

We are excited to begin the first harvest season from The Good Farm! We usually begin the season the first full week of June. However, we have several crops that look like they may be coming in early. So we may push the first CSA pickup up 1 week, to begin next week! We plan to evaluate the crops after a few days of rain (hopefully!) or irrigation (if rainfall is short) and decide at the end of this week. We will send an email on Friday to confirm the exact first start date of CSA pickups: either next week (the week of May 31st) or the following week (the week of June 6th). If we do start next week, it will be a "soft opening" with primarily lettuce and greens for the first week.

With the official start date email at the end of this week, you will also receive specific information related to your pickup day, including times, location, share size, any cooperative shares, etc.

Also, we will be sending out a payment request for the May payment shortly.


Last call to sign up for a Farm Share for the 2017 season- 22 weeks of delicious, certified organic local produce! Didn't sign up yet? Don't miss out - Join the Farm today!

Already a member? Tell your friends, co-workers and neighbors about this opportunity - still 5 spots left for this season!

Our extras are "Extra Special!" Last call to add on any extra shares, available on your pickup day, at your location! Weekly fresh-baked whole-grain sourdough bread, biweekly gourmet mushrooms, biweekly selection of delicious farmstead and gourmet cheeses, and more! Login to your member account to add-on any extra shares!


As we are cultivating and caring for the spring crops, we are also busy planting all the summer crops. Last week alone we put out 1/2 acre of sweet corn, 1/2 acre of potatoes, as well as several beds each of summer squash, zucchini, cucumbers, melons and a bed of lettuce. This week eggplant, peppers, the second succession of tomatoes, and watermelons are going out to the field.

Above are some pics of the potato planting process, which is an interesting one. Unlike most other crops, which are started from seeds, potatoes grow from seed potatoes. First we cut the seed potatoes into chunks, each with a sprout or "eye". Then we use the transplanter to lay them out in 2 rows per bed, 1 foot apart. After laying the pieces, we go down the rows with hand trowels and dig them pieces into a nice deep wet hole, made easier by the water wheel transplanter, which makes a muddy hole for each seed piece.

Potatoes grow from the bottom up, so the deeper it starts, the more potatoes you get from each plant. John also hills up the plants at least 2 times during the growing season, to increase their yields. We have planted several varieties this year, including reds, golds, blues, and the perennial favorite for fall, the Lehigh potato, a wonderful late season variety prize for its eating quality, storage capability, and flavor. The Lehigh potato was bred by Cornell University, and named for the historically famous potato-growing region of northern Lehigh County, right in the home region of The Good Farm!




Your farmers,


John and Aimee Good

The Good Farm

Posted 5/5/2017 10:35am by John and Aimee Good.

We are grateful for the rains today,to give a nice soaking to all the crops growing in the fields.

A favorite joke on the farm crew this time of year is that we are growing fields of row covers! Row covers are sturdy sheets of fabric, typically spun polyester, available in different thicknesses and sizes, to protect growing plants. Here you can see row covers over 2 beds of cabbage, which are first covered with wire hoops to keep the row covers from resting on them and abrading the leaves in the wind. The hoops also create a mini-tunnel effect, to increase warmth and moisture retention.

We utilize row covers for frost protection for tender lettuces and greens at this time of year, as well as pest control on all brassica crops, including broccoli, cabbage, arugula, kale, asian greens, napa cabbage, etc. The brassicas are much loved by cabbage worms, cabbage loopers, as well as flea beetles. So we have to keep them covered to protect them while they are young for the tougher plants like broccoli, or until harvest for tender greens like arugula.
When the wind blows during and after rainy days, the pins holding the covers down sometimes loosen, and we have to re-cover them. And sometimes they rip and we have to replace them. And to weed them, we have to uncover and re-cover them, which we did this week. So we have a love-hate relationship with row covers. We hate to work with them, but we love that they work so well! (Here is a peek at some bok choy, growing under the row covers.)
Well, you know the saying - May showers brings summer vegetables!
If you have not yet signed up, don't miss the last chance for CSA shares this month!  Sign up today! 
Want to check your membership status, make a payment, schedule a vacation hold, or add an extra share, such as mushrooms, cheese, bread, etc.? Visit the Member Actions page.


Your farmers,


John and Aimee Good

The Good Farm

Posted 4/27/2017 12:03pm by John and Aimee Good.

Pastured Poultry & Pork Share,

from our farm friends at Ledamete Grass Farm.

Still available - sign up today!

Pastured Chicken& Pork Shares Available!

Ledamete Grass Farm Shares On Sale Now- Reserve Yours Today!
Chicken and Pork shares from Ledamete Grass Farm- raised on pasture and forest forages as well as locally & organically raised grain- delectable meat! A variety of share sizes and cuts available!

Purchasing a chicken and/or pork share is a great way to enjoy nutrient dense, delicious, organically raised meat at a reasonable price AND support a local family farm!

Shares will be available for pick up at The Good Farm and Live Well Integrated Health during your regular veggie share pick up day. Other pick up options available including Trexlertown Farmer's Market and  Downtown Allentown Local Foods Market- check out full list here

To pick up at The Good Farm you MUST be a Good Farm member! Pick up at Ledamete Grass Farm in Schnecksville and Farmers Market locations is open to the public.

How Do You Sign Up? 
Visit our online registration:
Specific share details (including pricing, cuts available, average weights, etc.) available on the registration form!


Want More Info?

There's LOTS of information in this email and on the sign up page but if you still want more, check out our website or Facebook page, email us, or give us a call! 

Why Join? Here's what our members say...

Amazing flavor and nutrition! Because of their constant access to pasture, their tender and flavorful meat is nutrient-dense and high in omega-3 fatty acids.
Locally & Organically Grown!  
The chicks are from a hatchery in Quakertown; the pigs are born on the farm; the grain is organically grown and milled in Oley; the chickens are raised and processed in Schnecksville; and the pigs are raised in Schnecksville and processed in Richlandtown. It doesn't get much more local than that!
It's so convenient!
You can pick up your shares at The Good Farm while you are picking up your veggie share!
Know your Farmer!
You can connect with your food and the people who raise it. Rob and April live and work on the farm every day. They are happy to answer questions and to share the latest news from the farm.
Access to Artisanal Products
You can order other Ledamete Grass Farm products, including but not limited to handmade pork sausages, no-nitrate bacon cured w/only Celtic Sea Salt and organic Rapadura sugar, grass-fed ghee, and more!
Availability and Consistency
CSA members receive shares for 6 months of the year, with an option to stock up in the fall for the winter months.
“Just Right” Share Sizes and Options
You can choose from various share sizes as well as whole, halved or pieced chickens . If none of the share sizes are a perfect fit, custom shares are available too!
Delicious Seasonal Recipes!
You will receive monthly emails with lots of seasonal recipes and tips for getting the most out of your products.

Don't buy food from strangers! Know your farmers!

Your Farmers,
April and Rob Fix
Ledamete Grass Farm

Want to Know More About What Members Say? 

Read Ledamete Grass Farm Reviews...

"Hands-down, best chicken ever!"

"Your chickens are flavorful and juicy and even more importantly we know they were raised the right way, not in some factory farm."

"While I always appreciated buying farm raised poultry whenever possible, I never would have imagined just how much better these pastured chickens could taste. I've met Rob and you can feel the integrity and passion he has for his work. It shows in the excellent flavor of the chickens."

"Best chickens and pork our family has ever tasted!"

"For a year I contemplated investing in the the chicken share and I am so glad we did. The chickens are better quality than the organic supermarket birds I had been purchasing. I always wondered how the supermarket birds were really treated, but I don't worry about the integrity of Ledemete Farm. Each month we also have the option to purchase pork products and we are LOVING the bacon and sausage, as well as the new experience of cooking and baking with lard (amazing texture and taste!). We could not be happier with the food and the service from Rob and April. If you are looking for local pork and poultry, look no further!" 

"We are so fortunate to be able to obtain chicken and pork from Ledamete Grass Farm through our Pennypack Farm CSA. Last year we tried a small chicken share and were surprised how much different grass fed free range chicken tastes. So moist, flavorful, and fresh we increased our share for this year. Now we have the opportunity to get the turkey and pork products too. We are in hog heaven. I thought the chickens were great, the pork blew us away! Lean, light, flavorful, the most amazing pork we have ever had. The thought and care Rob and April give to raising their livestock is admirable and their hard work is reflected on the fork. We are proud to support local farms and organic practices. We tell everyone we know about being responsible and knowledgeable about where their food comes from. Support local, support your health, and if your lucky enough to have the opportunity to try Ledamete, do it! Yum, yum, yum!!!! "

For more reviews, check out Ledamete Grass Farm's listing on and/or our Facebook page!.
Copyright © *|February_2017|* *|:Ledamete Grass Farm|*, All rights reserved.  *  5471 Sell Rd. Schnecksville, PA 18078 * 610-767-4984  * *


Your farmers,


John and Aimee Good

The Good Farm

Posted 4/26/2017 11:18am by John and Aimee Good.

On the left, Farmer John is spading cover crops (green manure) into Upick fields to boost soil fertility as he prepares beds for planting. On the right, farm crew members Willow (left) and Lisa (right) push the Planet Jr. seeder down the row to sow spinach seeds.

On the right, farm crew Lisa, Willow, and Anton are planting parsley in Upick beds. Many spring crops have been transplanted from the greenhouse into the field: broccoli, cabbage, Napa cabbage, onions, scallions, bok choy, kale, etc. Cool season seeds sprouting in the fields include spinach, carrots, beets, turnips, arugula, and more.
We have been planning for this season all winter long; creating spreadsheets for 40 plus crops, with several varieties of each, and multiple successions. Now the plan is taking shape and coming to life. It is very exciting!
The recent rains have been a blessing. Many seeds require a long period of consistent moisture (up to 3 weeks for carrots, one of the longest) for germination. All the transplanted crops were watered in nicely as well. We start them off with water using our water-wheel transplanter, but a good soaking is the best thing for them.
The crops are off to a great start and we are looking forward to the harvest season, just over a month away in June! Still time to sign up for CSA shares, but only about 10 spots left. So don't delay! Be sure to reserve your membership today! 
Want to check your membership status or add an extra share, such as mushrooms, cheese, bread, etc.? Visit the Member Actions page.


Your farmers,


John and Aimee Good

The Good Farm

Posted 3/30/2017 12:45pm by John and Aimee Good.

EXCITING DAY. . . The first day of spading the new fields at the Good Farm. The ground is working up nicely, and we plan to sow the first seeds next week!
If you have not done so already, please be sure to add the new farm email address,, to your address book so that you receive all the news and updates from the farm!
SIGNUPS for SHARES and EXTRAS . . .We are still taking signups for the 2017 season. If you have not done so, sign up today!
We are still taking signups for the following Cooperative Shares. You can update your membership to add these extra shares or purchase them when signing up. Sorry, fruit and egg shares are sold out!
Cheese - biweekly share of farmstead and artisan cheeses from Hillacres Pride, a local family farm raising cows on pasture, without antibiotics or hormone treatments. Delicious cheddar, colby, cave-aged artisan cheeses, tasty fresh cheese spreads and more. Two cheese items delivered every other week.
Mushrooms - biweekly share of 1 lb gourmet mushrooms, natural and chemical-free, raised by our friends at Primordia Farm in Lenhartsville. Varieties include: shiitake, portabella, crimini, oyster, and more.
Bread  - weekly share of artisan loaves, hand-formed, naturally leavened with sourdough, made locally by The Daily Loaf. All loaves are sliced, and freeze beautifully. Kinds include Seeded Multi-grain, Country French, Sunflower spelt, and specialties like Onion Rye or Raisin Wheat, and seasonal favorites like Blueberry Wheat and Roasted Tomato.
Your farmers,

John and Aimee Good

The Good Farm

Posted 3/23/2017 1:14pm by John and Aimee Good.

SNOW IS MELTING. . . The warm sunshine of spring is melting the snow in the fields, even though they were covered with about a foot and half, and 2-3 feet in places with drifts, from the epic snowstorm and blizzard winds last week.
SPRING IS COMING . . . We are looking forward to spring, to plowing the fields and sowing the first seeds: lettuce, carrots, spinach, beets, turnips, radish, and peas. Many plants are growing in the greenhouse now, waiting until the soil is ready for us to transplant them outside. You can see little tomato plants front and center in the picture below, as well as broccoli, onions, cabbage, herbs, flowers, and more.
Still TIME TO SIGN UP FOR CSA SHARES . . . Spring is a great time to sign up for CSA shares, if you have not already done so. Before you get busy outside with yard work and enjoying the sunshine, take a moment now to Sign Up for a season of delicious farm-fresh produce. We only have about 35 shares left - so now is the time!
If you have already signed up for this season - thanks very much!
Want to help us spread the word? Feel free to forward this email, complete with member reviews below. Send folks to our website, Like us on Facebook - Thanks for your support!
Here are some reasons why to join - in the words of our members. . .

"This is our first experience with a CSA and it clearly won't be our last. We thoroughly enjoyed our weekly trips to the farm and actually picking our own food! We ate much more produce than we expected and experimented with so many different recipes. Our goal was to live a more healthy lifestyle and to support our local farmers. I think we accomplished our goal! We will be back next year and it has been a memorable farm experience for us!"

"I have enjoyed each and every week, marveling at the beauty and the bounty bestowed upon us and the incredible planning that must go into making all of it so organized and efficient. I am thankful for your very obvious hard work and dedication. Both my husband and I feel better emotionally and physically than we did before the season began, and we attribute that to the quality of food we are eating. I confess to being moved to tears in my time in the fields, it is such a release for me from my regular work. I hope you know how much we appreciate being part of your CSA, and I too will miss you come the second week of November."

"Just wanted to say thank you for everything! My family loved, loved, loved all of the wonderful produce all summer and fall, and we are very sad that it is coming to a close for the year. We’re looking forward to next year and have been bragging about your farm to just about anybody who will listen!"


John and Aimee Good

The Good Farm

Posted 3/7/2017 11:06am by John and Aimee Good.

SPRING IS COMING! Officially, the first day of spring is just around the corner. It feels like spring started to come early, realized the mistake, and we got pushed back into winter! Nevertheless, spring will come, and we farmers are preparing!

The greenhouse is filling up with baby plants. The onions are the oldest, seeded back in February. They are standing up tall now, but you can still see the little black seed coat clinging to the tops of the plants, if you look closely at the picture on the far right.


The broccoli, cabbages, and tomatoes are all coming up nicely. We have just seeded the first lettuce and parsley, and will be seeding more crops next week.

It does not matter how many times I have witnessed the sprouting of the first seeds, it is always exciting, and feels a bit like magic. We want to share a bit of the magic with you!


ARE YOU READY? Many of you have already become a member for the 2017. If you have done so, you will be receiving a membership confirmation reminder later today, which will list your chosen membership options, as well as the login information to update your account and/or add any extra share for the season. You can still add bread, cheese, mushroom and fruit shares. Pastured meat shares from Ledamete Grass Farm are still available as well. Egg shares are sold out, but we will have extra eggs available for purchase at on-farm pickup.

If you have not become a member for the 2017 season, now is the time! Sign up now to reserve your share of delicious, healthy foods to feed your family all season long, and support local farmers! Thank you!


Your farmers,

John and Aimee Good

The Good Farm

Posted 2/23/2017 1:25pm by John and Aimee Good.

We sent you an email yesterday about CSA Day and today is the day! This is the day to support our farm if you have been thinking about, but have not quite gotten around to it. We really appreciate your investment in our farm when we are sowing the seeds and making the investments that will result in a bountiful harvest in just a few short months!

Join the others celebrating CSA Day around the country and Sign up Now!


Want to help us spread the word, please post about CSA Day on social media:

The Good Farm is celebrating CSA Day on Feb 24th. Join me in supporting a local farmer: #CSAday

 Thank you!

Your farmers,

John and Aimee Good

The Good Farm


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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
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