Recipes

Recipes

Roasted Eggplant Rolls with Ricotta
Roast Eggplant Rolls with Ricotta Eggplant sliced 1/4-1/2" Olive oil, heat slightly with crushed garlic salt, pepper Brush slices and roast at 400.  Flip with spatula after 8-10 mins, when they begin to carmelize.  Cook another 5-8
Products (Garlic, Eggplant, Basil, Oregano)

Spanish Rice
I've been making Spanish Rice from the Joy of Cooking all this week. I've actually been putting peppers in it and I like them -- totally weird. For years, I've made this without peppers and without bacon using olive oil at the beginning to saute. I

Tomato Galette
1 pie crust 1/2 cup ricotta cheese 1/4 cup goat cheese, room temperature 2 TBS pesto 3/4 pounds assorted tomatoes, sliced 1 lg egg, slightly beaten   Heat oven to 425 degrees with rack in center position.  Unfold dough and roll into
Products (Tomato, Basil)

Salsa Recipe (for canning or freezing)
Ingredients:   2 large or 3 medium onions   6 sweet peppers   1 large or 2 small heads of garlic   ½ c. hot peppers (optional)   About 8-10 lbs tomatoes   1 1/3 c. red wine vinegar   1 tbsp. and

Roasted Tomato Pasta Sauce (for canning or freezing)
Roasting the tomatoes removes a good deal of the liquid, softens the skins, and intensifies the flavor. Once pureed, you do not even detect the skins, so there is no need to remove them, making this a quick and easy way to delicious, thick pasta sauc

Watermelon Aqua Fresca
1 small watermelon (approx 3-4 lbs) 1 c. water juice from ½ lime (to 1 lime) sugar or Agave syrup to taste 1 lime sliced into thin rounds fresh mint leaves   1) Cut watermelon into chunks, approx 2 inches, disc
Products (Mint, Melon, Watermelon)

Red Pepper Bisque, with Scallops (optional) – from Aimee’s kitchen
1 leek or onion, finely chopped 1 medium potato, cubed 4-5 red peppers, deseeded and chopped 2-4 cups chicken or veg. broth 1-2 c. heavy cream or cream sauce* 1 lb scallops, rinsed and drained** sea salt and freshly ground bla

Fresh Pickles – from Aimee’s kitchen
1 Asian or 2 regular cukes, sliced in rounds Marinade Options:  1) 1/4 c. Cider Vinegar 1/3 c. cold water ½ tsp. salt 1 tbsp. chopped fresh dill (optional) 2) 1/3 c. rice wine vinegar 1/3 c. cold water ½ tsp.
Products (Onion, Cucumber, Dill, Cucumbers)

24 Hour Refrigerator Pickles – Heidi Cooper
Use approximately 1 ¼ small to medium cucumbers for one pint. This recipe makes enough liquid for one pint.   1 c. cider vinegar 1 c. sugar (or less) 1/8 tsp. salt 1/8 tsp. turmeric 1/8 tsp. black mustard seed
Products (Cucumber, Cucumbers)

Cucumber-Oil Refrigerator Pickles – from Local Flavors by Deborah Madison
2/3 c. white wine or apple cider vinegar 1/3 c. sugar pinch salt 2 red or white mild onions 2 c. thinly sliced cucumbers a few sprigs dill or fennel or lovage 1 tsp. mixed whole peppercorns 3 T. olive oil   1)

Cucumber Gazpacho
4 cucumbers, peeled, if desired, seeded, and chopped (about 6 cups) • 2 to 3 coarsely chopped green onions (or regular onions) • 1/2 cup water • 1 avocado, halved, seeded, and peeled • 2 Tbs. lemon or lime juice &

Cantaloupe Bread
3 eggs 1 cup vegetable oil 2 cups white sugar 1 tablespoon vanilla extract 2 cups cantaloupe - peeled, seeded and pureed 3 cups all-purpose flour 1 teaspoon salt 1 teaspoon baking soda 3/4 teaspoon baking powder 2 teaspoons ground cinnamon
Products (Eggs, Melon, Cantaloupes)

North Indian Stuffed Eggplant
2 medium eggplants4 cups potatoes, cubed8 ounces cream cheese at room temperature2 tablespoons vegetable oil2 cups chopped onions2 teaspoons ground cumin1 tablespoon ground coriander1 teaspoon turmeric1/2 teaspoon hot red pepper (or 2 small fresh hot

Lentil Salad with Cumin-Lime Vinaigrette
Salad 2 cups french lentils, cooked in boiling unsalted water (about 25 minutes under slow boil) 2 ears of corn, cut off kernels after cooked 3 bell peppers of your choice, chopped 1 small red onion, chopped 1 bunch of cilantro, c

Braised asian eggplant stuffed with garlic
Choose slender eggplants in order to cook them whole. Cut several slits in each eggplant and insert a sliver of garlic into each.  Heat the olive oil in a wide skillet and add the eggplant.  Cook until the eggplant starts to sizzle and col
Products (Garlic, Eggplant)

Classic Eggplant Parmesan
Ingredients 2 lbs (about 2 large) eggplants Kosher salt 1 28-oz can whole peeled tomatoes 1 clove garlic, peeled and minced Olive oil Freshly ground black pepper 1/2 cup all-purpose flour 1/2 cup fine dry breadcrumbs 4 large eggs, beaten
Products (Garlic, Tomato, Eggplant, Basil)

Easy Melon Sorbet
1) To freeze melon chunks: Cut cantaloupe in half and scoop out seeds. Cut into wedges and remove peels. Then cut wedges into chunks and place on cookie tray in freezer. 2) To make sorbet: Remove melon chunks from freezer and place in food proces
Products (Melon)

Melon Smoothie
½ medium cantaloupe   1-2 c. plain yogurt or milk   honey to taste   cinnamon, if desired       Cut melon in half. Scoop out seeds. Cut melon into 2 inch chunks, discarding rind. Freeze chunks on a cooki

Black Bean and Quinoa Salad
This is a tasy recipe. Be creative with the ingredients!Ingredients: 1/2 cup quinoa 1 cup white corn 2 scallions chopped 1/2 cup chopped tomatoes 1/2 cup chopped celery 1/2 cup chopped green peppers' 1 can black beans, drained and rinsed

Greek Cucumber Dill Yogurt Dip (Zaziki)
Line sieve with cheesecloth and drain 2 c. yogurt overnight. Seed and grate 2 cucumbers mix with 1 tsp salt, cover and chill 3 hrs. or also overnight. Drain cucumber well. Mix yogurt, ½ c. sour cream, 2 tbs. lemon juice, 2 tbs. finely chopped fr
Products (Cucumber, Dill)

Cold Cucumber Soup
cold cucumber soup w/ dill and yogurt

Golden Cheddar Cheese Soup - adapted from Moosewood Restaurant
1 c. chopped onions 2 tbsp. veg. oil 2 med. potatoes, thinly sliced 1 med. carrot, thinly sliced 1 med. yellow squash, thinly sliced 1/2 tsp. ground black pepper (or to taste) pinch of turmeric 2 c. chicken or veg. stock or water 1 c. milk or

The Best Gespacho!
THE BEST GESPACHO! Cut up and put in blender: 1 1/2 lb ripe tomatoes  1 green pepper  1 small onion  2 small peeled cucumbers  4 T red wine vinegar  1/4 t tarragon  1/4 t sugar (I’ve used sugar substitute)&

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 &fra

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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