Recipes

Recipes

Pesto
Such a delight to have on hand – pesto can be added to just about any meal. Mim loves to mix it with yogurt cheese, to turn it into a salad dressing, and, of course, to eat it spread on some crusty bread with a warm-from-the-garden-sun tomato.

Garden Casserole
Ingredients 2 pounds eggplant, peeled 5 teaspoons salt, divided 1/4 cup olive oil 2 medium onions, finely chopped 2 garlic cloves, minced 2 medium zucchini, sliced 1/2-inch thick 5 medium tomatoes, peeled and chopped 2 celery ribs, sliced *

Maple Glazed Carrots
1 bunch carrots 2 T. butter 1-2 T. maple syrup pinch of sea salt Wash carrots thoroughly. (Do not peel for maximum nutrition.) Slice thinly in rounds. Place butter in medium skillet. Melt over medium heat. Add carrots and cover with a lid. Cook
Products (Carrot, Carrots)

Sauerkraut
(Sally Fallon)   Combine 1 medium cabbage, cored and shredded in a bowl with 1 T. caraway seeds, 1 T. sea salt, and 4 T. whey. (See recipe below to make your own whey and cream cheese from yogurt.) Or replace whey with an extra T. sea salt.
Products (Cabbage)

Vegged-Up Oatmeal Cookies
(from Rachael Ray)   1 cup flour 1/2 tsp. baking soda 1/2 tsp. salt 6 oz. room-temperature butter 3/4 cup light brown sugar 3/4 cup granulated sugar (I like to cut down on the sugars a bit) 1 egg 3 cups rolled oats 1 packed cup shredde
Products (Zucchini)

Garlic & Herb Potato Salad
1 lb potatoes 1 clove garlic ¼ c. chopped fresh herbs (cilantro, parsley, basil, marjoram, etc.) sea salt extra virgin olive oil   Gently wash potatoes, keeping skins intact. Cut into cubes, or leave whole if using baby sized potato

Easy Green Bean Salad
Adapted from Beachgreens Serves: 4 Preparation Time: 25 minutes    1 pound green beans, cleaned and cut into 1-inch pieces (Blue Lake or Romano both work) Salt 1/3 cup crumbled feta cheese 2 small tomatoes, chopped   2 sca

Roasted Beets with Tahini Yogurt Sauce
This tangy dish can be served hot or cold. When Mim makes it, she usually minces up the beet greens and tosses them back onto the hot beets so that they wilt, but you can also leave them out. Serve this over quinoa or on top of a bed of arugula with

Spaghetti with Zucchini & Lemon
– adapted from Moosewood Restaurant Cooks at Home This makes a large amount, good for 6 servings. Halve recipe for 2-3 adults.   1 pound spaghetti or linguini olive oil 2 garlic cloves or 4 garlic scapes, minced 2-3 large or 4-5 bab

Grilled Zuchini Ribbon salad
Grilled Zucchini Ribbon Salad Ingredients 3 to 4 large zucchini, roughly 2 pounds 1/2 cup extra-virgin olive oil, divided Sea salt, preferable gray salt and freshly ground black pepper 3 cloves minced garlic 1/4 teaspoon red chili flakes 1 l

Cucumber Yogurt Salad
Adapted from Nourishing Traditions by Sally Fallon   3 large or 4 medium cucumbers 1 tsp. sea salt ¾ c. plain yogurt 1 clove garlic or 2 finely chopped scallions 2-3 tbsp. chopped fresh mint or dill or other herbs (optional) 1 tbsp

Cucumber Pancakes
This Recipe was contributed by a friend, an Indian woman. It is her mother’s recipe. Enjoy.  (I have made possible substitutions or additions in italics – Aimee.)   Ingredients 3 Fresh firm medium size cucumbers Cream of ri

Roasted Cabbage
A simple yet delicious method of cooking cabbage. The high heat carmelizes the cabbage, increasing the sweetness and digestibility. 1 whole cabbage olive oil sea salt Preheat oven to 425 degrees. Cut cabbage into quarters. Remove core. In a ba
Products (Cabbage)

Tomato, Swiss Chard, and Ricotta Calzones
From Didi Emmons Vegetarian Planet
Products (Onion, Garlic, Tomato, Chard)

Squash and Onions with Brown Sugar

Adapted from: http://www.thekitchn.com/recipe-squash-and-onions-with-58603 Squash and Onions with Brown Sugar
 serves 2 1 large yellow squash (or 2 medium)
 2 small onions (or one medium)
 2 tablespoons unsalted butter̷
Products (Onion, Summer Squash)

Crispy Turnip Fries
Ingredients: 3 Pounds Turnips 1 Tablespoon Oil 1/3 Cup Grated Parmesan Cheese 1 Teaspoon Garlic Salt 1 Teaspoon Paprika 1 Teaspoon Onion Powder Directions: 1. Preheat oven to 425 degrees F.  For easy clean up and crispier 'fries' line a
Products (Turnip)

Chocolate Zucchini Cupcakes, from TasteofHome.com
Prep: 25 min. Bake: 20 min. + cooling Yield: 21 Servings Ingredients 1-1/4 cups butter, softened 1-1/2 cups sugar 2 eggs 1 teaspoon vanilla extract 2-1/2 cups all-purpose flour 3/4 cup baking cocoa 1 teaspoon baking powder 1 teaspoon
Products (Zucchini, Carrot)

Homemade Ranch Dressing/Dip
1/2 c buttermilk (or plain yogurt) 1/2 c. sour cream 1/2 c. mayonnaise 2 tbsp. chopped parsley 2 tbsp. chopped chives or scallions 1 garlic clove, minced (or 1-2 garlic scapes, minced) 2 tsp. lime juice coarsely ground black pepper   Co

Kale with Lemon Balsamic-Butter
Recipe adapted from Cooking Light on www.myrecipes.com 1 large bunch kale 1 tbsp. butter 1 tbsp. balsamic vinegar 1 tbsp. lemon juice 1/4 c. raisins 1/4 tsp. salt a dash of ground black pepper   Remove stems and center ribs from kale. C

Southwestern Slaw
A southwestern variation on the traditional slaw. Great for a side dish or in wraps with black bean spread, cold chicken or salmon (Wild Alaskan). Serves 4. 1/2 cabbage, shredded (Napa or green) 2-3 scallions, minced 3 radishes, julienned 1 bunc

Stuffed Cabbage Rolls
By MizzNezz on May 28, 2002 Food.com (My adaptations are in parentheses - CSA member Carol Kocsis) Prep Time: 10 mins Total Time: 55 mins Servings:  4 -- Freezes well Ingredients 12 cabbage leaves (Napa cabbage) 1 lb ground beef (organic

Garlic Scape Pesto
3/4 cup chopped garlic scapes 1/4 cup pine nuts 1/2cup olive oil 1/4 cup lemon juice 1/2 tsp.salt Freshly ground pepper to taste 1/4 cup Parmesan Cheese 1/4 cup Asiago Cheese   Place all ingredient in blender and blend until a fine cons
Products (Garlic Scape)

Pickled Garlic Scapes
special note:  You can always make a small batch of pickles, any kind, and not can them.  Just eat them for dinner, or keep them in your fridge for a week or so to have with lunches. This is also a nice way to try recipes out before
Products (Garlic Scape, Dill)

Simple Scallion Pancakes
Simple Scallion PancakesThese pancakes are tasty and simple to make. Pair them with sautéed turnips, bok choy stir fry or get really creative and add shredded greens to the batter itself!Ingredients3 eggs3 cups flour (wheat or rice)6 -8 Scalli

Curry Spiced Greens
2 tbsp. vegetable oil 1 cups chopped onions 2 cloves garlic, minced 1/2 tsp. cumin 1 tsp. curry powder and/or garam masala 1/2 tsp. ground ginger 1/2 tsp. ground coriander 1/4 teaspoon salt 4 cups chopped kale, spinach, or ot
Products (Onion, Garlic, Tomato, Kale, Spinach)

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

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Germansville, PA 18053
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