Lettuce storage tips and recipes
Romaine lettuce and leaf lettuce should be washed and dried before storing in the refrigerator to remove their excess moisture, while Boston lettuce (aka buttercrunch) need not be washed before storing. A salad spinner can be very helpful in the dryi

Kale storage tips and recipes
Kale should be stored in the coldest part of the refrigerator and is best used within 2-3 days. Wrap kale in damp towel or place in plastic bag to retain moisture. To prepare kale, fold the leaf in half along the stem and cut out the stem (which

Pickled Garlic Scapes
Pickled Garlic Scapes                1 cup vinegar                 1/2 cup water    

Zucchini Parmesan Crisps
2 medium zucchini1 Tablespoon of olive oil¼ cup freshly grated parmesan cheese, (3/4 – ounce)¼ cup plain dried bread crumbs1/8 teaspoon saltFreshly ground black pepper Preheat oven to 450 degrees. Coat a baking sheet with cooking
Products (Zucchini)

Easy breezy Broccoli quiche
*Adapted from Wholesome Home Cooking, a compilation of nutrient-dense recipes from Lancaster County 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, et
Products (Onion, Broccoli, Eggs, Butter)

Garlic, Green Garlic, and Garlic Scapes
Garlic, Green Garlic, and Garlic ScapesGarlic needs to be stored in a cool place away from direct sunlight. Garlic also needs to "breathe" and allowing the correct air circulation will extend its shelf life. An excellent way to store garlic is in a s

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! 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

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
Products (Kale)

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 turnip

Restaurant Style Garlic Mashed Potatoes
Ingredients1 1/2 pounds red potatoes (about 8 small), quartered, skin left on1 1/2 teaspoons kosher salt, divided1/4 teaspoon fresh ground black pepper1 teaspoon garlic powder1/2 cup sour cream1/2 cup grated Parmesan cheese1/4 cup unsalted butter, cu
Products (Potato)

Squash 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 sp

Fried Green Tomatoes
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 in
Products (Green Tomato)

Easy Radish Salad
1 bunch radishes, scrubbed and thinly sliced 2 T. red wine vinegar 2 T. sugar Mix vinegar and sugar in small serving bowl. Add thinly sliced radishes and toss to coat. Chill in the fridge for up to an hour. (If not possible, add a few ice cubes) T
Products (Radish)

Honey Cinnamon Roasted Sweet Potatoes
Honey Cinnamon Roasted Sweet Potatoes Yield: 4 servings Prep Time: 5 minutes Cook Time: 30 minutes Total Time: 35 minutes Ingredients: 2 large sweet potatoes, peeled and cut into 1 inch cubes 2 tablespoons honey 2 tablespoons olive oil
Products (Sweet Potato)

Sesame Kale Salad
1 bunch Kale2 tablespoons soy sauce2 tablespoons toasted sesame oil1 tablespoon toasted sesame seeds (crush these into a powder if desired)1 clove garlic, minced2 teaspoons honey1 tablespoon apple cider vinegarblack ground pepper to taste Separate k
Products (Garlic, Kale, Honey)

Kale pasta with parmesan and toasted breadcrumbs
Adapted from: Brooklyn Supper,   Makes: Four servings Ingredients 1/2 pound small shapes pasta, such as shells, rotini, farfalle, etc. 4 tablesp
Products (Kale)

Fresh Garden Soup
*contributed by CSA member Kristine Moser   1 cup chopped celery 1 small onion, chopped 1 carrot, grated 1/2 green pepper, chopped 1/4 cup butter 4 1/2 cups chicken broth, divided 1 quart fresh tomatoes, peeled, seeded and chopped 1/

Fresh Corn Chowder
Adapted from Joy of Cooking INGREDIENTS 1 small onion, chopped 2 med. celery stalks or 1/2 celeriac, diced (optional) kernels cut from 4-6 ears of corn, plus cobs 4 1/2 cups milk 2 medium potatoes, scrubbed and diced 1 1/2 tsp. salt 1/2 tsp.

The Best Corn Fritters
*adapted from The Joy of Cooking - I have tried many recipes for corn fritters or corn cakes, and I think this is the best. These are an amazing dish that I love to make at least once during fresh sweet corn season. They are wonderful! Cut and scra
Products (Corn, Sweet Corn)

Fresh Salsa
I love fresh salsa in August, and can eat it daily. It is wonderful with chips, on tacos & burritos of course, but it is also great on eggs, on white fish, in a wrap with eggplant dip, on roasted eggplant, on rice, etc. Many tasty ways to enjoy

Jeff's Red Gazpacho
3 lb. tomatoes 1/4 cup cold water 2 cloves garlic 4 tbl. olive oil 3 tbl red wine vinegar 3 tbl. sherry vinegar 2 tsp worchestershire sauce 1/2 tps hot sauce 1 1/2 tsp salt 1/2 tsp pepper 1. skin and seed tomatoes putting seed and

Jeff's Yellow Gazpacho
3 lb yellow tomatoes 1/2 tsp pepper 2 cloves garlic 1/4 cup cold water 3 tbl good quality peanut oil 1 tbl sesame oil 3 tbl white wine vinegar 3 tbl rice vinegar either sweetened or regular 1 1/2 tsp white worchestershire sauce 1/2

Mandi's Delicious Pickles
Makes 1 quart 1 cup vinegar (white, red wine, or apple cider vinegar) 1 cup water 1 Tbsp. kosher salt (or pickling salt) Boil ingredients until salt is dissolved and brine is at a low boil. Ladle or pour into jar to cover fresh vegetables. Put li

Zucchini Lemon Bundt Cake
Ingredients • 1 cup butter, room temp • 2 cups sugar •¼ cup plus 2 Tbs lemon juice • 2 tsp lemon zest • 3 eggs • 3 cups flour • 1 tsp salt • 1 tsp baking soda • 1 tsp baking powder

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
Contact Us

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