Recipes

Recipes

Louisiana Hot Pepper Sauce
1.5 c distilled white vinegar 1 teaspoon salt 1 pound of mixed hot peppers, seeded and chopped into about 1 inch pieces. If you like heat, leave the seeds in. Beware of the habaneros. Even one per batch will add considerable heat. Wear rubber glo

Pau Uhaji (taken from the Mijbani Indian Restaurant in Boulder, CO.)
This is a great recipe from a long time CSA member Emily Mokelke.
Products (Onion, Potato, Onion, Red)

Watermelon Salsa Recipe
Ingredients 2 cups seeded finely chopped watermelon 1/2 cup finely chopped peeled cucumber 1/4 cup finely chopped red onion 1/4 cup finely chopped sweet red pepper 1 jalapeno pepper, seeded and minced 1/4 cup minced fresh cilantro 1 tablespo

Watermelon Popsicles
Popsicle molds 1 watermelon Light Simple Sryup (recipe follows)   To make the Light Simple Syrup: Dissolve 1 c. honey or sugar in 2 c. boiling water. Stir untill well combined. Allow to cool. Store unused portion in a glass jar in the fridge

Golden Corncakes
Serve these delightful little cakes as an hors d'oeuvre or a side dish. They're fantastic topped with avocado, salsa, cheese, smoked salmon, or a spicy curry...you can also make this batter several hours ahead of time and refrigerate it for later us

African Pineapple Peanut Stew
Adapted from The Moosewood Collective -- one of my go-to dishes as a beginner cook in high school -- still does the trick! Simple and surprisingly pleasing combination of flavors.

Stuffed Peppers
Such a tasty way to combine so many wonderful veggies this time of year. In addition to being delicious, these are also beautiful and make great leftovers.6 bell peppers, tops cut off and seeds removed2 leeks, sliced lengthwise and rinsed out then sl

A Pretty Corny Pizza
A polenta-style pizza crust with a delicous, savory fresh tomato topping

Fruit, Nut & Arugula Salad, for Spring or Fall
½ lb arugula leaves, torn if large 2 med. pears, apples, or Asian pears (autumn) OR 1 c. strawberries (spring) ½ c. walnuts or pecans, coarsely chopped ½. c. crumbled goat, feta, or other soft cheese   Balsamic Dressing

Penne with Arugula and Sausage
Pennette Rucola E Salsiccicia, From Entertaining Italian Style ½ cup Italian sweet sausage 3 tbsp extra virgin olive oil 5 ounces arugula, cut into thin strips 3 medium ripe tomatoes, peeled, seeded, and diced salt and pepper 1 tsp butte

POP Cakes (potato-onion-pepper)
modified from Martha Stewart's Onions Unearthed

Home Made Tomato Sauce
use various tomatoes

Chard Cheese Pie
adapted from The New Laurel's Kitchen 2 c. cottage or ricotta cheese 2 eggs, beaten juice of 1 lemon 1/2 tsp. salt 4-6 c. chopped Swiss Chard 1/2 c. bread crumbs paprika   Lightly steam swiss chard until just tender. Drain well. Pre

Potato Swiss Chard Soup
From Asparagus to Zucchini: A Guide to Farm Fresh Seasonal Produce 1 tbsp. oil 1 med. onion, chopped 2 ribs celery, chopped 2 garlic cloves, minced 4 c. cubed red potatoes 1 med. carrot, chopped 1 bay leaf 5 c. veg. broth, chicken broth, or w

Homemade Potato Crisps
This is a simple recipe I make often, as an appetizer or side dish. They are somewhere between oven fries and potato chips. It is hard not to eat them all as they come out of the oven.   1 lb potatoes, gently scrubbed 2-3 tbsp. olive oil &fr
Products (Garlic, Potato)

Mexican Tomato Soup
This is a twist on fresh tomato soup. You can also make plain tomato soup by omitting the lime juice, adding fresh basil, and substituting croutons or crackers as the garnish.   1 medium onion 2-4 stalks celery, (also finely chopped celery le

Oven Dried Cherry Tomatoes
Cherry, grape or small Roma tomatoes Whole gloves of garlic, unpeeled Olive oil Herbs such as thyme or rosemary (optional) Preheat oven to 225°F. Halve each cherry or grape tomato crosswise, or Roma tomato lengthwise and arrange on a parchment

Fresh Fruit Soup
submitted by Silver Spring's Karen C. whose mother made this soup in Denmark!

Mom's Chocolate Zucchini Cake
What a delicious way to get your veggies. Your kids/partners/friends will never know they're eating zucchini if you don't tell them!
Products (Zucchini)

ZUC-CANOES
Zuccanoes (Stuffed Zucchini) 3 medium zucchini or summer squash sliced in half lengthwise.  Scoop out insides, leaving ¼” rim so canoe stays intact. Zucchini innards, chopped ½ lb mushrooms, chopped Large onion, chopped
Products (Onion, Garlic, Zucchini)

Eggplant Dip - Caponata
– adapted from Laurel’s Kitchen   1 large Italian eggplant or 2-3 slender Asian eggplants (about 1 pound) 1 large onion, finely chopped 2 tbsp. olive oil 1 c. finely chopped celery 1 bell pepper, diced 1 c. finely diced tomato

Eggplant Dip - Baba Ghanouj
1 large Italian eggplant or 2-3 slender Asian eggplants ¼ - ½ c. tahini (roasted sesame spread) or sesame oil juice of 1 lemon, or to taste 1 clove garlic, minced ¼ c. chopped fresh parsley salt to taste   Cut eggplan

Gingered Carrots
From Nourishing Traditions by Sally Fallon 4 cups grated carrots, tightly packed 1 tablespoon freshly grated ginger 1 tablespoon sea salt 4 tablespoons whey (if not available, add an additional 1 tablespoon salt) *Also see the Sauerkraut recipe
Products (Carrot, Whey, Carrots, Ginger)

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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