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Posted 10/24/2016 12:04pm by John and Aimee Good.

RECIPES

Here are some great recipe ideas featuring the vegetables in your CSA share this week. You can search our RECIPE PAGE by vegetable to find more. (Most posted recipes are archived there.) Enjoy!

I just realized I have cream or cream cheese in each recipe this week. Well, it is fall and creamy foods are wonderful for cold weather! Also, I believe that good, healthy fats are good for you. So get some good organic and and natural dairy products and enjoy these tasty treats!

Creamy Spinach Sauce for Pasta

You can substitute any dark green for the spinach, such as kale or chard. You can also add other veggies, such as carrots, broccoli, cubed winter squash, etc. This is a simple recipe that is open to variation, and is also a good way to use up leftover veggies!

1/2  - 1 lb spinach, coarsely chopped

1/2 lb mushrooms, sliced (optional)

1 clove garlic, or some scallion, shallot, leek, or onion, finely chopped

1/2 cup heavy cream or a light cream sauce*

1 cup grated mild cheese, such as havarti, jack, colby, etc.

2 T. butter

1 T. flour

sea salt and pepper

12 oz. pasta, such as penne, fusili, rotini, etc.

 

Cook pasta according to package directions.

Meanwhile, melt butter in heavy sauce pan over medium heat. Add garlic or onion (etc.) and stir a few minutes. Add mushrooms and stir 1 more minute. Reduce heat to low. Add flour and stir. Add spinach and cream or light cream sauce. Stir until spinach is wilted. Add grated cheese and stir gently. If too thick, add more cream or cream sauce. Remove from heat. Add sea salt and pepper to taste. Serve over noodles.

*To make light cream sauce, melt 1-2 T. butter in heavy pan. Add 2 t. flour. Add 1 cup milk. Bring to medium heat and stir until thickened. Remove from heat.

Restaurant Style Garlic Mashed Potatoes

Ingredients

1 1/2 pounds potatoes (about 8 small), quartered, skin left on

1 1/2 teaspoons kosher salt, divided
1/4 teaspoon fresh ground black pepper
1 teaspoon garlic powder (or 1 clove garlic, minced & simmered in the butter)
1/2 cup sour cream
1/2 cup grated Parmesan cheese
1/4 cup unsalted butter, cut into pieces

Directions

  1. Place potatoes in a large pot or Dutch oven. Add enough water to cover the potatoes. Stir in 1 teaspoon of the kosher salt. Bring to a boil, then reduce heat, cover and simmer about 20 to 25 minutes.
  2. Meanwhile, place the remaining 1/2 teaspoon kosher salt, pepper, garlic powder, sour cream, Parmesan cheese and butter in the bowl of an electric mixer*.
  3. When potatoes pierce easily with a paring knife, remove from heat and drain. Add potatoes to the bowl with the other ingredients and mix on medium speed until mostly smooth (there may be some lumps, but we usually don't mind that). Serve.

*Alternatively, mix and mash up all ingredients by hand, with potato masher.

 

Creamy Mashed Sweet Potatoes

1 -2 large or 3-4 small sweet potatoes, peeled

1/2-3/4 cup mascarpone (Italian cream cheese)

salt and sugar to taste

Cut sweet potatoes into cubes. Boil in pot of water until tender. Drain. Add mascarpone or regular cream cheese and mix with electric mixer. For creamier dish, add more cream cheese. Add salt and sugar to taste.

 


Your farmers,

 

John and Aimee Good

Quiet Creek Farm

Posted 10/19/2016 6:39am by John and Aimee Good.

You have one more day to place orders for all products. Deadline is midnight tonight, Wednesday Oct. 19th.

I need to place Hillacres Pride beef sticks & cheese orders tomorrow. However, if you only want grass-fed beef, raw honey, or dairy products from Klein Farms, I can take orders through Friday for these products.

Hope that helps if you missed the opportunity to get your order in!

To place an order, please click on the link for the 2016 Stocking Up Order Form.

Fill it out and return by email today for any orders including Hillacres Pride cheeses and/or beef sticks. Orders for grass-fed beef, honey, and/or Klein Farms dairy can be returned by email or to the barn by Friday, October 21st. Orders will be available for pickup the last week of CSA shares, Tues. Nov. 1st and Fri. Nov. 4th. Payment is due at pickup.

Your farmers,

 

John and Aimee Good

Quiet Creek Farm

Posted 10/17/2016 11:55am by John and Aimee Good.

RECIPES

Here are some great recipe ideas featuring the vegetables in your CSA share this week. You can search our RECIPE PAGE by vegetable to find more. (Most posted recipes are archived there.) Enjoy!

Butternut squash is very versatile. It can be cut in half and roasted, savory with salt and sage or sweet with butter and maple syrup. It can be peeled and cubed to roast with other root veggies or sauteed with other veggies or black beans for a Mexican-themed dish. It is wonderful in soups, with ginger, curry powder and hot pepper, or with toasted sage leaves and apples. Cooked pureed butternut squash can be used to replace canned pumpkin in recipes for pumpkin pie, pumpkin muffins and breads.

Below are two more ways to use butternut squash that we really enjoy -

Butternut Squash Gnocchi with Sage Butter

Here is my favorite recipe for butternut squash - it is actually very simple to make. It just requires some advance planning. Great for dinner guests or a special family meal!

Ingredients
1 butternut squash (about 1 1/2 pounds)

2 large eggs, lightly beaten

1 1/4 tsp. salt

1 1/2 cups all-purpose flour

Sage Butter Sauce

4 ounces (1 stick) butter

12 fresh sage leaves (I have substituted dried as well)

2 ounces Parmesan cheese, grated (about 1/2 cup)

salt, to taste

fresh ground pepper, to taste

Instructions

Position a rack in the lower third of the oven and preheat to 350 F. Cut the squash in half lengthwise, through the stem end, and place on a greased cookie sheet. Roast until tender, about 35 minutes.

When cool enough to handle, scoop out and discard seeds. Remove squash flesh (pulp) and place in a sieve. Set the sieve over a bowl to catch liquid and all squash to drain in a refrigerator overnight.

The next day, puree the squash in a food processor. Transfer puree to a bowl and add the eggs and salt, stirring to combine. Add the flour and blend thoroughly. The dough should be sticky and soft.

Bring a large pot of water to a boil Using a teaspoon, form walnut-sized pieces of dough nad push them off the spoon and into the water with your fingers. Alternately, use a pastry bag and a knife.

Cook the gnocchi in batches, 10 to 15 pieces. Once the gnocchi have risen to the surface, poach for exactly 2 minutes. Remove gnocchi with a slotted spoon and set aside to drain. Repeat until all the dough is used up.

Sage butter sauce prep

Place butter in a large skillet and cook over medium heat until the foam subsides and the butter begins to lightly brown. Add the sage leaves, a pinch of salt, and pepper.

Add the gnocchi to the browned butter, tossing to coat. Sprinkle with Parmesan and serve immediately.

Serve 6.

 

Squash rolls - adapted from Simply in Season. 

These rolls are always a hit at Thanksgiving dinner. The squash makes them soft and tasty, and a pretty color too! They are very simple to make and even those who do not love squash love these rolls! 

2 cups cooked, pureed winter squash*

1 cup milk

1/3 cup sugar

3 tbsp. butter or veg.oil

2 tsp. salt

Combine in a saucepan and heat slowly until woarm, stirring to blend. Or warm in microwave.

1 cup unbleached bread flour

1 c. whole wheat or sprouted flour

2 tbsp. active dry yeast

Combine in a mixing bowl. Add liquid ingredients and beat well until smooth.

1 3/4 -2 1/2 cups bread flour (can use up to 1/2 whole wheat or sprouted flour if desired)

Stir in enough additional flour to make a soft dough. Knead about 5 minutes, until smooth and elastic. Place in greased bowl. Cover with damp cloth and let rise in a warm place until doubled in bulk. Punch down and let rise 10 minutes. Divide dough into 24 pieces for small dinner rolls, 12 pieces for larger sandwich rolls**, and place on greased baking sheet. Cover and let rise until doubled. Bake in preheated oven at 350F until golden brown. Brush with milk for a soft crust and let stand for 5-10 minutes before moving to a wire rack to cool.

*To cook squash, I prefer to cut in half and roast cut side down in a large baking dish with about 1/2 inch of water in the bottom. Roast at 350 for about 30 minutes for small squashes, 45 minutes for large, until pierced tender with a fork. Remove and let cool slightly. Then scoop out flesh from insides. Puree in food processor, in bowl with stick blender, or just mash up well with with fork or potato masher.

**To shape sandwich rolls, I roll dough out to about 1 inch thick and cut rounds with the screwband to a large mouth mason jar lid.

 


Your farmers,

 

John and Aimee Good

Quiet Creek Farm

Posted 10/17/2016 11:23am by John and Aimee Good.

THE HARVEST

Green peppers

Lettuce/spinach

Potatoes

Butternut squash

Carrots

Broccoli

Garlic

Red Onions

Choice table: red tomatoes, green tomatoes*, eggplant, sweet potatoes

*Note - green tomatoes will ripen eventually. Can be used green or left out on the counter to ripen.

COMING SOON:Cabbage, celeriac, red beets

Cooperative Shares:Mushrooms, fruit, bread, pastured meats, pizzas.

FARM NEWS: October 12th was National Farmer's Day - a day set aside to thank farmers for producing the food we eat. As CSA farmers, we are so lucky that we get to hear "thanks" from you, our members, all season long! It really does make a difference. Knowing that all the hard work is truly appreciated helps us to go the extra mile, at the end of a long day, or a long season!

Farmer John manages all the day to day work in the fields, from field prep, to planting, to harvest. Helping him are the assistant manager Michelle, and farm crew David and Amanda, amazing barn manager Heidi, and wonderful volunteers Kay and Meg, and me (office manager, barn manager, field helper, etc.) We are so grateful to everyone, for helping to make this farm run every year, and to you, our members, for supporting local farmers! So thank you too!

 

Your farmers,

John and Aimee Good

Quiet Creek Farm

Posted 10/12/2016 12:31pm by John and Aimee Good.

Every year we give our members a chance to "stock up" on the wonderful foods from our local suppliers including grass-fed beef, local honey, and natural dairy products. In my experience the storage quality of these items is as follows: beef will keep frozen for several months, yogurts will keep for up to a month in the fridge, fresh cheeses such as mozzarella, ricotta, and spreads will keep frozen for several months, vac-sealed hard cheeses from Hillacres Pride will keep for several months in the fridge; these cheeses are aged at least 6 months prior to being packaged and sold.

To place an order, please click on the link for the 2016 Stocking Up Order Form.

Fill it out and return by email or to the barn on or before Tuesday October 18th. Orders will be available for pickup the last week of CSA shares, Tues. Nov. 1st and Fri. Nov. 4th. Payment is due at pickup.

Stock-up orders from out other cooperative partners, such as Switchback Pizza, Wild for Salmon, Ledamete Grass Farm, and North Star Orchard, will be available shortly! Watch your inbox for more information. Thanks!

 

Your farmers,

 

John and Aimee Good

Quiet Creek Farm

Posted 10/11/2016 8:08am by John and Aimee Good.

THE HARVEST

Turnips

Green peppers

Greens Choice

Kale

Potatoes

Sweet Potatoes - back again!

Garlic

Red Onions

Choice table

COMING SOON: Broccoli, Butternut squash, cabbage

UPICK at the farm: ?? May have been a frost last night - we will see if the cherry tomatoes and hot peppers survived the cold  night! Parsley will not be affected - it is very cold hardy!

Cooperative Shares:Mushrooms, fruit, bread, cheese.

FARM NEWS:The leaves are beginning to turn, nights are getting colder, the first frost is on the way, it really feels like autumn now! As the weather cools, the vegetables change too. Roots and greens, storage crops like garlic and onions and winter squash; these are the veggies of fall. Filling, dense, flavorful vegetables are perfect for colder weather; great for soups, stews, casseroles, roasts, etc. Garlic and onions are also good immune-system boosters, helpful as we enter the season of colds and flu. The juicy, watery summer crops, great for re-hydrating on hot days, just don't make sense any more. Isn't it great how nature knows just what our bodies need in each season?

As we approach the last few weeks of the season, many members have wondered about "stock up" opportunities. There will be chances to stock up on many of the wonderful items available at Quiet Creek Farm, including fruit, meats, cheeses, wild Alaskan salmon, pizzas, etc. More information will be coming shortly!

Also, information on member renewal for the 2017 season will be available in the next few weeks. Thank you for your patience!

Your farmers,

John and Aimee Good

Quiet Creek Farm

Posted 10/3/2016 1:43pm by John and Aimee Good.

RECIPES

Here are some great recipe ideas featuring the vegetables in your CSA share this week. You can search our RECIPE PAGE by vegetable to find more. (All posted recipes are archived there.) Enjoy!

Fried Green Tomatoes,
adapted from Southern Living

Ingredients

1 large egg, lightly beaten
1/2 cup buttermilk
1/2 cup all-purpose flour, divided
1/2 cup cornmeal
1 teaspoon salt
1/2 teaspoon pepper
3 medium-size green tomatoes, cut into 1/3-inch slices
Vegetable oil
Salt to taste

Preparation

Combine egg and buttermilk; set aside.

Combine 1/4 cup all-purpose flour, cornmeal, 1 teaspoon salt, and pepper in a shallow bowl or pan.

Dredge tomato slices in remaining 1/4 cup flour; dip in egg mixture, and dredge in cornmeal mixture.

Pour oil to a depth of 1/4 to 1/2 inch in a large cast-iron skillet; heat to 375°. Drop tomatoes, in batches, into hot oil, and cook 2 minutes on each side or until golden. Drain on paper towels or a rack. Sprinkle hot tomatoes with salt.

These are great served as is, or with ketchup, salsa, or a creamy buttermilk-style dressing.

Enjoy!

Green tomato Salsa, adapted from Southern Living

Ingredients

2 large green tomatoes, diced
1 large fresh peach, diced (can substitute pear, asian pear, or apple here)
3 green onions, sliced
1/4 cup olive oil
1 tablespoon minced fresh cilantro
2 tablespoons white wine vinegar
1 tablespoon honey
1/2 teaspoon salt
1/4 teaspoon ground red pepper
 

Preparation

Stir together tomatoes, peach, green onions, olive oil, cilantro, vinegar, honey, salt, and ground red pepper. Cover and chill 1 hour before serving.

 

5 Ways with Bok Choy - check out this blog by Williams-Sonoma with some delicious ideas for Bok choy. I love this unique green, because it has a sweet juicy stem with the tender dark green. I separate the leaves, clean well to remove any dirt in the head, and then chop the stems separately from the greens. The stems will take a few more minutes of cooking, but I think it is best when still crisp-tender. Bok choy is wonderful for stir-fry, in broth-y noodle soups, roasted, and more. Check the link below for some ideas . .  .

http://blog.williams-sonoma.com/5-ways-with-bok-choy/


Your farmers,

 

John and Aimee Good

Quiet Creek Farm

Posted 10/3/2016 1:24pm by John and Aimee Good.

THE HARVEST

Green tomatoes

Carrots

Bok choy

Hakurei turnips Or Radishes

Summer Squash and/or zucchini

Colored & green peppers

Greens choice: spinach, lettuce, Asian spinach

Potatoes

Garlic

Red Onions

Choice: Tomatoes, Eggplant,Broccoli

COMING SOON: Butternut squash

UPICK at the farm: Cut flowers, Hot peppers, cherry tomatoes, Flowers, and Herbs: cilantro & parsley

COOPERATIVE SHARES: Mushrooms, bread, & fruit shares this week!

FARM NEWS: The days are getting shorter as we continue into fall, and tomato ripening has slowed down dramatically. We are still getting nice fruit off our late season variety, called Ferline, which produces smaller round red tomatoes. But the other field varieties, as well as those in the high tunnel, are about finished producing.

So, for the end of tomato season ritual, it is time for a green tomato harvest.Green tomatoes have been traditionally harvested at the end of tomato season and used in a number of ways. Fried green tomatoes is a popular, well-known dish, but green tomato pie is also a farm country recipe, where green tomatoes replace green apples in a surprisingly good pie. Also, it was a common custom to take the green tomatoes, wrap them singly in newspaper, and store them in the basement, where they will slowly ripen over the next month or two. The flavor is not the same as vine-ripe of course. Personally, I enjoy making a batch of pan-fried green tomatoes in a cornmeal batter at this time of year. Check the next email for recipe ideas, to celebrate the closing of a wonderful tomato season! The tomato harvest began in early July and continued through September - a nice long picking season this year!

Your farmers,

John and Aimee Good

Quiet Creek Farm

Posted 9/26/2016 2:41pm by John and Aimee Good.

RECIPES

Here are some great recipe ideas featuring the vegetables in your CSA share this week. You can search our RECIPE PAGE by vegetable to find more. (All posted recipes are archived there.) Enjoy!

Butter-browned turnips

1 bunch turnips, scrubbed

1-2 Tbsp. butter

sea salt

Optional additions: turnip greens, sugar snap peas (in spring)

Remove tops and roots from turnips and cut into 1/2 inch wedges. Melt butter in a heavy skillet over medium heat. Once melted, add turnips and sprinkle with sea salt. Cover with a lid and cook for about 5 mintutes. Remove lid. Turnips should be browned on the bottom, but not burnt. Keep heat on medium and stir turnips for a few minutes to brown other sides slightly. If desired, add 2 handfuls of sugar snap peas, or 2 cups chopped kale or turnip greens, and cook uncovered 2 minutes more. Serve and enjoy.

Speedy Sauteed Hakurei Turnips and Greens

Adapted from http://projects.eveningedge.com/recipes/speedy-sauteed-hakurei-turnips-and-greens/

Hands on time: 10 minutes  Total time: 20 minutes  Serves: 4

Ingredients:

1 large bunch hakurei turnips with greens, or 2 smaller bunches

1/2 tablespoon olive oil

1/2 tablespoon butter

salt and pepper to taste

1/4 cup white wine

Instructions:

Rinse the turnips and greens well. Cut the greens from the turnips and chop into 2-inch pieces. Trim any straggly roots from the turnips and discard. Cut the turnips into quarters or eighths, depending on size.
In a sauté pan with a lid, heat the olive oil and butter. Add the turnips, sprinkle lightly with salt and pepper, and sauté until crisp-tender, about 5 minutes. If you like them crisp -tender, remove the turnips from the pan. Otherwise, to soften the turnips, leave them in while you cook the greens.
Add the greens to the pan, along with any moisture still clinging to the leaves. Cover the pan and allow the greens to cook, stirring once or twice, until just tender, 6 to 8 minutes. Add the white wine and cook until almost all the liquid is gone. If you removed the turnips, now return them to the pan; cook 1 to 2 minutes to heat through. Serve immediately.
 

Mashed Taters & Turnips topped with Turnip Greens

1 bunch turnips with greens

3-4 medium potatoes

1 onion, sliced in rings, or a few scallions, chopped

2 T. butter

milk (optional)

sea salt

black pepper

sour cream or goat cheese (optional)

 

Separate turnips from greens. Scrub turnips. Sort greens to remove any yellowed leaves. Wash greens thoroughly and chop coarsely. Cut turnips into quarters, if large, halves if small. Scrub potatoes and cut into chunks.

Put potato and turnip chunks into a pot. Cover with water and bring to a boil. Boil until soft.

Meanwhile, saute onion or scallion in olive oil until soft. Add chopped turnip greens and cook until tender. Season with salt and pepper. Remove from heat, but keep covered until turnips and potatoes are done.

When potatoes and turnips are soft, drain. Mash with butter. (You can use a potato masher for a chunky mix, or for a smoother texture, use a mixer.) Add milk if thinner consistency is desired, but I find the juicy turnips help make a nice texture without adding milk.) Season with salt and pepper to taste.

For each serving, put a nice mound of mashed roots on the plate. Top with a healthy dollop of sour cream. Scatter the sauteed greens & onions over top. Enjoy!

Serves 4-6


Your farmers,

 

John and Aimee Good

Quiet Creek Farm

Posted 9/26/2016 2:31pm by John and Aimee Good.

THE HARVEST

 Hakurei turnips

Broccoli

Summer Squash and/or zucchini

Colored & green peppers

Salad mix

Potatoes

Garlic

Red Onions

Choice: Tomatoes, Radishes, Eggplant

COMING SOON: Bok choy, butternut squash

UPICK at the farm: Cut flowers, Hot peppers, cherry/grape/paste tomatoes, Flowers, and Herbs: cilantro,dill & parsley

COOPERATIVE SHARES: Mushrooms - shiitake & pioppino this week. Cheese, bread, & fruit shares this week!

FARM NEWS: More cool season crops returning with the Hakurei turnips this week! They can be sliced or grated raw for salad. My favorite way to eat them is roasted in the oven or browned in butter in a cast iron pan. They are juicy and almost sweet when cooked this way!

Bok choy is on the way, as well as carrots and beets. Lots of broccoli in store this fall, as well as a nice harvest of butternut squash, that is currently curing in the greenhouse.

The weather has shifted this week. It actually feels like fall, and there is some potential rain in the forecast. As the soils are dry, we are hopeful for more rains. Sadly, the cooler weather will bring on the end of the tomatoes, peppers, and zucchini. This has been a record year for zucchini. We never had a boatload at one time, but it was in the harvest every week from early June until the end of September!

Enjoy the last week of September!

 

Your farmers,

John and Aimee Good

Quiet Creek 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
484-262-0675
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