News and blog

Welcome to the blog.
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!

Posted 6/13/2017 6:51pm by John and Aimee Good.


Just a quick note. Daily Loaf's delicious sourdough breads are moist, and in this heat, only keep for a few days on the counter.  I recommend freezing them after 2 days, and pulling out slices as needed. Toast them lightly, and they taste just like fresh baked!


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 6/8/2017 5:22pm by John and Aimee Good.


%%user-firstname%%,

The 2017 CSA harvest season begins!

Your first CSA pickup is TOMORROW!

Friday June 9th at the farm, between the hours of 2 pm and 7 pm. We ask that you arrive at least 15 minutes prior to closing, if possible, to allow time to gather your share. The farm address is:

8112 Church Road

Germansville PA 18053

*Please note, if using GPS, it will take you about 1/2 mile down the road. Please watch the mailbox numbers to find us,  and look for our farm sign by the road.

 

June is the month of greens! Fresh spring greens are the perfect cleansing and nutritious food after the winter. Green salads, soups, and more coming your way!

THE HARVEST

Salad mix Our special salad mix is cut from mini heads of multi-leaf (very dense) lettuces, for the best flavor, texture, crunch, and keeping quality!

Kale Wash leaves. Cut or strip out center rib. Stack leaves and chop in thin ribbons. Saute with garlic and olive oil, add a splash of balsamic vinegar and serve. Or try the new favorite - Kale Chips - even our kids gobble them up!(Click link. Then type into search box on recipe page to find!)

Bok choy Separate leaves by cutting off stem and wash thoroughly. Chop stems and greens. Cook stems first, until just crisp-tender, then add greens and cook only until wilted.Delicious sauteed with ginger and garlic, or olive oil, lemon, and salt (my favorite). It is also great in broth-based soups such as Miso or Chicken noodle soup. 

Hakurei turnips  (pictured here, prior to washing. Don't worry, yours will be clean!)  This special Asian variety of turnip is quite mild and almost sweet. Slice thinly for salad or stir-fry. Roast in the oven: cut into halves or quarter, toss with olive oil and salt, and bake at 425 for about 20 minutes, until tender. Roasting carmelizes the sugars in the turnips and is a real treat. The greens are also delicious. I like to saute them with onion and bacon.

Red radishes  Slice thinly for salad, or top radish slices with a slice of cheese as a snack!

Greens Choice: Arugula*, Asian spinach**, spinach

*Arugula is a spicy salad green, which pairs well with fruit, mild cheese, and nuts for a delicious salad. It can also be very-lightly sauteed, or wilted into pasta dishes, eggs, etc. Try Arugula pesto for a a nice dip or spread. (Click link. Then type into search box on recipe page to find!)

**Asian spinach is an asian green with a mild flavor and taste similar to spinach. It can be used raw for salads or cooked, as you would spinach. Unlike spinach, it does not have oxalic acid and people who have a hard time with raw spinach can usually handle Asian spinach well.

Coming Soon: Broccoli, Scallions, Napa Cabbage

Upick: Not open yet, but these items are coming soon - snap peas, parsley, cilantro, dill.

*A note on the berries: Our berries are at our previous farm location this year, as we moved too late in the season to plant berries on the new farm. (Berries are planted the year before they are harvested.) So we will be picking all the berries ourselves this year, rather than doing Upick. The berry plants have just started bearing, but we hope to have some berries for you this week! We will be picking them tomorrow morning.

 

*COOPERATIVE SHARES: Cheese, chicken, pork, 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!

PLEASE NOTE:

*Still time to sample and sign up for extra shares:  Breads from the Daily Loaf, Cheeses from Hillacres Pride, and Mushrooms from Primordia Farm.   You can sign up in the barn or by updating your membership. Bread and cheese will be pro-rated, as they start this week. Mushrooms start next week. Cheese and mushrooms are biweekly, bread is weekly. Enjoy!

*Local goods available for purchase: honey, maple syrup, grassfed beef, organic pastured eggs, Wild Alaskan salmon, raw and pastured cheeses. Local dairy coming next week!

 

 

*If you missed the CSA Pickup Instructions Email last week, please read below. Thanks! We look forward to seeing you all this tomorrow!

CSA PICKUP INSTRUCTIONS

Driveway/Parking Instructions: At the turn onto our driveway, you will cross a small drainage ditch. Please be careful when crossing. Only one car can cross this at a time! Our driveway is long and narrow. If two cars need to pass, please use the grass lanes on either side of the drive as pull-off areas. Main parking is in the gravel lot directly in front of the barn. Extra parking is in the grass lot across the driveway from the barn, directly in front of the Upick garden.

Pickup Instructions: Please enter barn through the side door or front doors. Please check off next to your name on the "sign-in sheet" every week you pick up your share. Your share members are  %%member-label%%. If this is a shared membership, you must alternate weekly pickups or meet at the farm at the same time to split your share weekly.

Your share types for 2017 season are: %%member-types-text%%. We will have sign-in sheets for all "cooperative shares" which must be checked off before pickup, if applicable. (We will also take signups for extra shares, including bread, mushrooms, and cheese, the first two weeks of CSA pickup. You can sample products and sign up in the barn!)

All the vegetables will be in the barn, with signs indicating the amount each share size is allowed to take. Scales are available for weighing produce where required. We ask that members bring their own bags and/or containers to take home their produce each week. We do have a box of extra bags available for those who forget, and you can bring your extra plastic bags here for other members to re-use.

Our wonderful CSA helper Heidi Cooper will be on hand to help you and answer any questions!

The Upick garden will be open soon with peas and herbs - watch your emails and the Upick board in the barn!

Extra products will be available for purchase by members in the CSA pickup barn, all local and naturally raised; including honey, maple syrup, eggs, bread, mushrooms, cheeses, yogurts, and grassfed beef, Wild Alaskan salmon, and more! Cash or check only.

Please Note! The Good Farm is a small family farm, on private property, with close neighbors. We are in a very different location from the Rodale Institute, our previous location, which is a 300 acre farm open to the public. We ask that members and their children stay within the barn area and Upick gardens, and that members refrain from bringing dogs if possible, and all dogs must be on a leash at all times. Thank you!

Member updates: Please keep an eye on your inbox every week for the harvest update. You will receive a weekly email, beginning next Monday evening, with a list of the vegetables which will be in your share, as well as storage and cooking tips, recipe ideas, and news from the farm.

New this year, CSA member Kimberly Slack is hosting a Good Farm blog! Please visit the site at https://www.on-your-table.com/ to read the welcome post. You will need to use the password "Goodfarmblog" to login. You can then sign up to receive the weekly blog posts, with recipes, cooking tips, meal plans, nutritional info and more, in your email inbox. We hope you enjoy this new feature of the CSA!

 

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 6/6/2017 7:56pm by John and Aimee Good.

This is the first week of CSA harvest season - yeah!

New this year, we will be often sending site-specific and member-specific emails about your pickups. These will usually be sent the day before your pickup, and have specific reminders such as the time and location, as well as the harvest list, etc.

If you are a member for 2017, and do not get an email the evening before your pickup day, please let me know so we can be sure there are no problems with our email communication. Thanks very much!!!

 

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 6/5/2017 8:29am 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.

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!

CREAM OF GREENS SOUP

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 chow.com

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 caloriecountabout.com

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  recipetips.com 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 Allrecipes.com

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 Allrecipes.com Printed from Allrecipes.com 6/5/2012  

Steamed Radishes Submitted By: Rebecca to Allrecipes.com 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 Allrecipes.com Printed from Allrecipes.com 6/5/2012  

Radish Dip By Stephanie Gallagher, About.com 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 allrecipes.com 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 Tasteofhome.com 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: http://www.tasteofhome.com/recipes/radish-cucumber-salad#ixzz390es51YJ    

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

www.goodfarmcsa.com

8112 Church Road

Germansville PA 18053

484-262-0675

Like us on Facebook!

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

www.goodfarmcsa.com

8112 Church Road

Germansville PA 18053

484-262-0675

Like us on Facebook!

Join our mailing list
Blog archives

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
Contact Us

This page was created using the Small Farm Central web development service. Administrator Login