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

Heidi's 24 hour refrigerator pickles

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

 

1 c. cider vinegar

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

1/8 tsp. salt

1/8 tsp. turmeric

1/8 tsp. black mustard seed

½ tsp. whole cloves

hot pepper flakes to taste

hot sauce to taste

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

 

Mandi's Delicious Fresh Pickles

Makes 1 quart

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

1 cup water

1 Tbsp. kosher salt (or pickling salt)

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

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

*Can add dill heads or dill seed.

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

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

Bread & Butter Pickles

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


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

Yield: Makes about 6 pint jars.

 

Dill Pickles

11 cups water

5 cups white vinegar

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

12 pounds cucumbers, quartered lengthwise

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

18 garlic cloves or scapes

18 dried chiles (optional)

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

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

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

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

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

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

Yield: 9 quarts.

 



Your farmers,

John and Aimee Good

The Good Farm

www.goodfarmcsa.com

8112 Church Road

Germansville PA 18053

484-262-0675

Like us on Facebook!

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

 

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

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

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

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

Couscous Salad with Sauteed eggplant and basil

*adapted from Martha Stewart's Seasonal Produce Guide

Ingredients

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

Directions

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

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

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

Cucumbers in Dill Cream

1 1/2 cup sour cream

1/3 cup chopped fresh dill

2 tbsp. cider vinegar

1 tsp salt

1 medium sliced mild onion, or 2 scallions

1 lb thinly sliced cucumbers (2-3)

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

 

Zucchini Brownies

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

*Adapted from Simply In Season

1 c. all-purpose or Jovial Einkorn flour

3/4 c. sprouted wheat  or whole wheat flour

1/3 c. cocoa powder

1/2 tsp. baking soda

1/2 tsp. salt

Combine above ingredients in a large bowl.

2-3 cups shredded zucchini

Stir in.

1 egg

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

1/2 c. plain yogurt

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

1 tsp. vanilla

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

1/2 - 1 cup chocolate chips

1/2 cup chopped nuts (optional)

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

 

 

Your farmers,

John and Aimee Good

The Good Farm

www.goodfarmcsa.com

8112 Church Road

Germansville PA 18053

484-262-0675

Like us on Facebook!

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

Washing and packing CSA shares at The Good Farm! 

 

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

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

 

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

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

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

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

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

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

Salad mix

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

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

Choice Table: Cabbage, Kale, Swiss Chard, Scallions

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

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

Coming soon: cherry tomatoes

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

 

EXTRA CUKES/ZUKES FOR PICKLING!

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

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

 

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

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

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


Your farmers,

John and Aimee Good

The Good Farm

www.goodfarmcsa.com

8112 Church Road

Germansville PA 18053

484-262-0675

Like us on Facebook!

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

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

 

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

 

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

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

Cucumbers - lots coming in this week! Check recipes!

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

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

Salad mix

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

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

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

Choice Table: Cabbage, Kale, Swiss Chard, Scallions

Coming Soon: Carrots, Sweet white onions

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

Coming soon: cherry tomatoes

 

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

 





Your farmers,

John and Aimee Good

The Good Farm

www.goodfarmcsa.com

8112 Church Road

Germansville PA 18053

484-262-0675

Like us on Facebook!

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

 

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

Fresh Pickles from Aimee's kitchen

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

 2 regular cukes, sliced in rounds

Marinade Options:

 1) 1/4 c. Cider Vinegar

1/4 c. cold water

½ tsp. salt

1 tbsp. chopped fresh dill (optional)

2) 1/4 c. rice wine vinegar

1/4 c. cold water

½ tsp. salt

1 tsp. sugar

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

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

No-cook Chilled Cucumber Soup

*adapted from Martha Stewart's Seasonal Produce Guide

Ingredients

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

Directions

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

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

Spaghetti with Zucchini & Lemon

adapted from Moosewood Restaurant Cooks at Home

1 pound spaghetti or linguini

olive oil

2 garlic cloves or 4 garlic scapes, minced

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

juice of 1 lemon

1 small bunch basil

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

dash of sea salt

fresh ground black pepper

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

 

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

Your farmers,

John and Aimee Good

The Good Farm

www.goodfarmcsa.com

8112 Church Road

Germansville PA 18053

484-262-0675

Like us on Facebook!

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

 

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

Lime Ginger Coleslaw

 Delicious - a tasty twist on traditional slaw!

Ingredients

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

Instructions

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

Mixed Vegetable Grill

3-4 turnips, sliced

1 head broccoli, separated into florets

1 zucchini and/or 1 summer squash

4 garlic scapes, whole

 

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

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

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

Ingredients:

Olive oil and white flour for the pan

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

1 tsp. salt

2 eggs, beaten

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

½ - ¾ c. finely grated parmesan cheese

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

2 tbsp. olive oil

1 tsp. salt

Topping Suggestions:

1 large ripe tomato, sliced      

fresh chopped garlic

mozzarella cheese, grated      

thinly sliced onions

mushrooms dipped in olive oil           

sliced olives

thinly sliced bell peppers        

prepared pasta sauce

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

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

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

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

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

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

Your farmers,

John and Aimee Good

The Good Farm

www.goodfarmcsa.com

8112 Church Road

Germansville PA 18053

484-262-0675

Like us on Facebook!

Posted 7/3/2017 3:26pm by John and Aimee Good.

 

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

Lime Ginger Coleslaw

 Delicious - a tasty twist on traditional slaw!

Ingredients

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

Instructions

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

Mixed Vegetable Grill

3-4 turnips, sliced

1 head broccoli, separated into florets

1 zucchini and/or 1 summer squash

4 garlic scapes, whole

 

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

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

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

Ingredients:

Olive oil and white flour for the pan

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

1 tsp. salt

2 eggs, beaten

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

½ - ¾ c. finely grated parmesan cheese

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

2 tbsp. olive oil

1 tsp. salt

Topping Suggestions:

1 large ripe tomato, sliced      

fresh chopped garlic

mozzarella cheese, grated      

thinly sliced onions

mushrooms dipped in olive oil           

sliced olives

thinly sliced bell peppers        

prepared pasta sauce

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

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

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

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

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

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

Your farmers,

John and Aimee Good

The Good Farm

www.goodfarmcsa.com

8112 Church Road

Germansville PA 18053

484-262-0675

Like us on Facebook!

Posted 6/26/2017 1:39pm by John and Aimee Good.


Summer veggie season begins - zucchini and summer squash are in! Very exciting start to the summer veggie season with a boatload of zucchini and summer squash harvested today. Usually, cucumbers are not far behind, maybe another week or two. The last harvest of spring broccoli is this week. We will be leaving the heavy greens season behind and moving into summer veggies over the next few weeks. We do hope to continue to have lettuces for you for a while. We are experimenting with planting them on white plastic with drip irrigation to reduce the soil temperatures and extend the season into the summer. Lettuce is normally a cool season crop. We actually have to put the seeding flats into the cooler to germinate the seeds during hot months, as lettuce seeds do not like to sprout in soils above 60 degrees F.

The tomato plants are growing beautifully, and we have 3 successions for you this season, first in the high tunnel, which are loaded with big green fruits, and then two plantings in the fields. Hoping for a great summer of tomatoes! As tomatoes are vining plants, they must all be supported on stakes and trellis. We spent a few hot days this week pounding stakes and tying the tomatoes up for the first time.  We will continue to tie them weekly as they grow to the tops of the stakes this season.

 

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

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

Broccoli

Scallions 

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

Salad mix

Kale

Choice Table: Head lettuce, Hakurei turnips, Radishes, Napa Cabbage OR Bok Choy

Greens Choice: Arugula,  Spinach, Asian spinach mix

Coming Soon: Cabbage, Carrots, Red beets, Cucumbers

Upick: Snap peas. Herbs: Parsley, cilantro, dill, savory.


PLEASE NOTE:

We are still accepting shares through the end of the month! Shares will be pro-rated for weeks missed. Have a friend or neighbor who is interested? Please pass our information along - thanks! (Sign-up link is below!)

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




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 6/26/2017 1:35pm 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.

EASY BREEZY BROCCOLI QUICHE

*Adapted from Wholesome Home Cooking, a compilation of nutrient-dense recipes from Lancaster County

Here is another easy quiche recipe, which uses cubed bread instead of a crust, for a delicious flavor, in a simple dish! Any good crusty loaf, such as The Daily Loaf bread, will work here! My family loved this!

2 T. butter

1 medium onion, chopped

2 c. bread cubes

2 c. chopped broccoli

4 eggs

1 c. milk

1 c. grated cheese, such as cheddar, colby, etc.

salt and pepper

In a wide, shallow casserole dish, such as a 10" dish, melt butter in a 350F oven. Mix in cubed bread and onion and return to oven for 10 minutes. Meanwhile steam broccoli for 1-2 minutes, just until color turns to bright green. Remove from heat. Beat eggs and milk together. Remove casserole dish from oven with bread, butter, and onion. Top with half of grated cheese. Then add broccoli in next layer. Pour egg/milk mixture over. Top with remaining cheese. Sprinkle salt and pepper over all. Bake at 350 for about 35 minutes, until eggs are set.

Remove and serve. Serves 4.

Zucchini Parmesan Crisps

2 medium zucchini
1 Tablespoon of olive oil
¼ cup freshly grated parmesan cheese, (3/4 – ounce)
¼ cup plain dried bread crumbs
1/8 teaspoon salt
Freshly ground black pepper

Preheat oven to 450 degrees. Coat a baking sheet with cooking spray.

Slice the zucchini (skin on) in ¼ inch thick round slices. In a medium bowl toss the zucchini with oil. In a small bowl, combine the parmesan, bread crumbs, salt, and pepper. Dip each zucchini round into the parmesan mixture, coating evenly on both sides, pressing the coating to stick, and place each slice on the prepared cooking sheet. Bake the zucchini rounds until browned and crisp, 25 to 30 minutes.

Remove with a spatula. Serve immediately.

*Note - I adapted this recipe by dipping zucchini slices into a bowl of beaten egg, and then breading mixture, to help it stay on better. I also pan-fried them in olive oil rather than baking, as it is quicker and I like them pan-fried. But either way works!

Pickled Garlic Scapes           

1 cup vinegar                

1/2 cup water                

2 teaspoons sugar                

1 teaspoon salt                

6 sprigs fresh dill                

2 cups trimmed 4 inch scapes     

Combine vinegar, water, sugar, and salt and heat to boiling.  Pack dill into hot, clean 1 pint jars, then pack in the scapes.  Pour in the hot vinegar mixture, leaving 1/2 inch headspace.  Remove air bubbles and seal. Process in a boiling water bath for 10 minutes.  Let cool.  Store in a cool, dry place.  Do not open for at least 6 weeks to allow flavors to develop.  

Note- You can also make this as a refrigerator pickle. Just skip the boiling water bath step. Leave them in the back of your fridge for a few weeks before opening to develop flavor. These are great!

 

LEMONY KALE CAESAR SALAD
Ingredients
• 1 medium bunch dino or lacinato kale
• 2 medium cloves garlic or 2 finely chopped garlic scapes
• sea salt
• 2 anchovy fillets, minced (optional)
• 1 large egg yolk
• 2 tablespoons freshly squeezed lemon juice,
more to taste
• 1/2 teaspoon Dijon mustard
• 1/4 cup extra-virgin olive oil
• 1/3 cup grated Parmigiano-Reggiano cheese, 
more for garnish
• Freshly ground black pepper

Procedures
Strip off and discard any thick stalks from the kale. If the leaves are very tender, you can tear them into bite-size pieces. Otherwise, cut them by stacking 6 or 8 of the leaves, rolling into a tight cigar, and slicing crosswise into 1/4-inch strips. Repeat with the remaining kale; pile any particularly wide strips on the cutting board and cut across the pile once or twice. Put in a large bowl and set aside.

Coarsely chop the garlic and sprinkle with a generous pinch of salt. Use the flat side of a chef’s knife to smash and press the garlic into a paste (you should have about 3/4 teaspoon).

Transfer to a small bowl and add the anchovy, egg yolk, lemon juice, and Dijon. Whisking constantly, slowly drizzle in the oil until completely incorporated. Dip a leaf of kale into the dressing and taste. Add more lemon juice or salt as needed.

Put the kale into a large bowl and drizzle about 
1 1/2 tablespoons of the dressing over the kale. With your hands, gently toss until the leaves are evenly coated, adding just enough dressing to coat the leaves lightly.

Sprinkle the cheese over and toss again to blend. Taste and add more dressing or salt as needed.

Garnish with an extra sprinkling of cheese and a grind or two of pepper. You can serve the salad right away, but you can also let it sit for a few minutes before serving (in this time, the acid in the dressing will tenderize the leaves a bit).

Note: We’ve used regular kale, red leaf kale, and others to make this salad, and they’re all delicious. Whatever the variety, the younger and smaller the leaves, the more tender they are and the better for eating raw. You can also use tender inner young escarole leaves, radicchio, or a mix of chicories.

Massaged Kale Salad, From Aarti Sequeira, foodnetwork.com

1 bunch kale, stalks removed and discarded, leaves thinly sliced
1 lemon, juiced
1/4 cup extra-virgin olive oil, plus extra for drizzling
Kosher salt
2 teaspoons honey
Freshly ground black pepper
1 mango, diced small (about 1 cup) *You can substitute any local fruit here, such as blueberries, cherries, peach, pear, etc.
Small handful toasted pepitas ( pumpkin seeds)

Directions: In large serving bowl, add the kale, half of lemon juice, a drizzle of oil and a little kosher salt. Massage until the kale starts to soften and wilt, 2 to 3 minutes. Set aside while you make the dressing. In a small bowl, whisk remaining lemon juice with the honey and lots of freshly ground black pepper. Stream in the 1/4 cup of oil while whisking until a dressing forms, and you like how it tastes. Pour the dressing over the kale, and add the mango and pepitas. Toss and serve.

 

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 6/19/2017 2:11pm 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.

Creamy Napa Cabbage Slaw

I based this recipe on my mom's old-fashioned PA dutch Creamed Cabbage, a perennial favorite. It is very light and refreshing! We have been enjoying this all week - I made it twice!

1/2 head Napa Cabbage, very thinly sliced (Not grated!)

2 T. mayonaise

1-2 T. cider vinegar

1 T. sugar (or 2 T. if you like it sweeter, and less tart)

Optional: grated carrot, radish, or other colorful veggie to mix with cabbage

Place thinly sliced cabbage in a medium sized bowl. Grating the cabbage will make it too watery, so it is best thinly slice it. Add any optional grated colorful veggies, like a carrot or a beet, or a few red radishes. Mix rest of ingredients in a small bowl until combined. Pour over cabbage and stir. Can be made ahead and stored in fridge. Cabbage will soften with dressing on.

Serves 4-6

Spring Quiche, adapted from Simply In Season

I love quiche, but never made it often because of the time to make pie crust. This is now my go-to recipe, because it offers two simple crust options that are quick and delicious, and this is a great way to use up all the last bits of veggies from the share!

3 eggs

1 cup milk, light cream, or evaporated milk

 ½  tsp. salt

 ¼ tsp. pepper

 Beat together and set aside.

 9-inch pie crust or crumb crust or potato crust (see below).Prepare filling (below) and pour into crust topped by egg-milk mixture and ending with a sprinkling of reserved cheese. Bake in preheated 425F oven for 15 minutes. Reduce the heat to 350F and bake until browned on top and set in the middle, another 25-30 minutes. Allow to cool for 10-15 minutes before cutting and serving.

 Green Veggie Filling:

 ½ -1 c. chopped leeks, scallions, chives,  garlic scapes or combination

 2 c. chopped greens: spinach, arugula, kale, chard, turnip greens, or beet greens

 1 c. chopped broccoli, peas, or other veggie

 1 c. shredded cheese: Swiss, cheddar, or other flavor

 ½ c. bacon (fried and crumbled, optional)

Saute leeks, etc. with broccoli, etc. in greased frypan for about 5 minutes. Add greens and cook until just wilted. Place bacon and cheese in bottom of crust, then top with vegetable mixture.

Crumb Crust:

1/3 c. flour

 1/3 c. whole wheat pastry flour

1/3 c. cornmeal

 ½ tsp. salt

 ¼ tsp. baking powder

 1/3 c. butter, softened

 Fresh or dried herbs (to taste, optional)

Lightly mix together dry ingredients. Cut in butter until crumbly. Pat firmly into bottom and sides of a 9-inch pie pan, adding a little water if needed to stick together.

Potato crust:

3 cups uncooked potatoes (coarsely grated)

3 tbsp. oil

Mix together. Press into bottom and sides of a 9-inch pie pan. Bake in preheated oven at 425 until just starting to brown, about 15 minutes. Add filling and bake as directed.


Garlic Scape Pesto
Ingredients:
• 1/4 cup pine nuts
• 3/4 cup coarsely chopped garlic scapes(or use half scapes and half herbs such as basil, dill, and chervil)
• Juice and zest of 1/2 lemon
• 1/2 teaspoon salt
• A few generous grinds of black pepper
• 1/2 cup extra virgin olive oil
• 1/4 cup grated Parmigiano Reggiano cheese

Directions:
In a small, dry pan set over very low heat, lightly toast the pine nuts, stirring or tossing occasionally until just beginning to brown, about 2-3 minutes. Remove from the heat and let cool for a few minutes.
Combine the scapes, pine nuts, lemon juice and zest, salt, and pepper in the bowl of a food processor fitted with the blade attachment. Pulse about 20 times, until fairly well combined. Pour in the olive oil slowly through the feed tube while the motor is running. When the oil is incorporated, transfer the pesto to a bowl and stir in the grated cheese. If you plan to freeze the pesto, wait to add the cheese until after you've defrosted it.


White Bean and Garlic Scape Dip
Ingredients:
1/3 cup sliced garlic scapes (3 to 4)
1 tablespoon freshly squeezed lemon juice, more to taste
1/2 teaspoon coarse sea salt, more to taste
Ground black pepper to taste
1 can (15 ounces) cannellini beans, rinsed and drained
1/4 cup extra virgin olive oil, more for drizzling.

Directions:
In a food processor, process garlic scapes with lemon juice, salt and pepper until finely chopped. Add cannellini beans and process to a rough purée.
With motor running, slowly drizzle olive oil through feed tube and process until fairly smooth. Pulse in 2 or 3 tablespoons water, or more, until mixture is the consistency of a dip. Add more salt, pepper and/or lemon juice, if desired.
Spread out dip on a plate, drizzle with olive oil, and sprinkle with more salt. Serve with bread,
tortilla chips, etc.


Garlic Scape Oil
Try this scape-infused oil in the recipe for countertop mayonnaise (below)!
Ingredients:
1 Scape
1/2 cup Olive oil
1/2 cup "light" oil (canola, veg, etc.)

Directions:
Clean and dry scape.
Cut entire scape into 1/4" pieces.
Pulverize scape in mortar and pestle (or use mini-prep w/ one or two pulses).
Scrape scape into glass jar, bottle, or squirt bottle.
Add both oils to scape.
Close container & shake for 5 seconds.
Set on counter for 1/2 hour to blend flavor.
Enjoy!
Keep in fridge for 1-2 weeks.


 

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!

Join our mailing list
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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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