Swiss Chard Pancakes
From Around My French Table: More Than 300 Recipes from My Home to Yours by Dorie Greenspan. Copyright © 2010 Dorie Greenspan. Published by Houghton Mifflin Harcourt. All Rights Reserved. Yield: Makes about forty 5-inch pancakes; 12 side-dis

Baked Summer Squash
Make with any summer squash such as Zephyr, Patty Pan or Zucchini. Makes 6 servings.

Zucchini Fritters
adapted from   Ingredients 2 medium zucchini or summer squash (about 8 ounces each), trimmed 1 medium onion, or 1 bunch scallions, or a handful garlic scapes 1/2 cup grated Pecorino Romano or

Pasta with Beet Greens, Blue Cheese & Hazelnuts
from Martha Stewart Living .     Ingredients Coarse salt and ground pepper 3/4 pound linguine 1 tablespoon extra-virgin olive oil, plus more for drizzling 1 garlic clove, minced Greens from 2 bunches beet

Garlic Scape Pesto
Ingredients 1/4 cup pine nuts 3/4 cup coarsely chopped garlic scapes* 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 *Or use h
Products (Garlic Scape)

The Very Best Kale Salad
This is my favorite raw kale salad--all the best and different textures. Cubed bread, dried tomatoes, pine nuts, and hard boiled eggs make this salad filling and satisfying.
Products (Kale)

Zucchini Noodles
Ingredients 4 zucchini or summer squash, sliced with a julienne peeler (about 4 cups) 1/2 teaspoon coconut oil 1 tablespoon almond flour or almond meal 2 tablespoons extra-virgin olive oil 2 cloves garlic, minced (about 2 teaspoons) 1/4 t

Wild Arugula Salad with Garlic Croutons, Shaved Parmesan, and Lemon
Makes 6 servings Ingredients 1 8-ounce piece ciabatta with crust (preferably day-old) 1 large garlic clove, peeled 1/4 cup plus 3 tablespoons extra-virgin olive oil 6 ounces arugula (preferably wild; about 10 cups packed) 2 tablespo

Roasted Radishes, Hakurei Turnips, and Scallions
As many radishes as you have, quartered As many hakurei turnips as you have, quartered As many scallions (or onions or leeks) as you like, chopped into 1-inch pieces. Toasted sesame oil Tamari or other soy sauce **Preheat oven to 400 degrees or roas

Green Soup with Ginger
A nutritional and flavorful powerhouse of a soup! This will become a family favorite!

Greens aux Gratin
This is a great way to use up any greens – kale, spinach, radish or turnip greens, whatever. It’s also a way to get rid of excess cheese you may have lying around.  Preheat oven to 350 degrees F.  Sautee the greens (destemmed
Products (Kale, Spinach, Turnip Greens)

Green Soup
This wonderful soup, adapted from Anna Thomas, is as delicious as it is packed full of nutrients. It’s a wonderful way to use up those big bunches of kale and chard.

Ginger-Sesame Bok Choy
Very quick and delicious
Products (Bok choy, Ginger)

Radish & Turnip Greens with Balsamic & Provolone
You can eat radish and turnip greens! They are delicous, a little spicy, and a perfect addition to a spring feast. Saute some up and serve with marinated radishes, sliced hakurei turnips, pita, and hummos for a tasty spring meal.

Kale and Caramelized Onion Pizze
Use your favorite pizza crust recipe like we did, or make it a quick meal using a premade dough that can be found in the grocery store deli section! 4-5 Baby Bella, Shiitake, or Button mushrooms sliced 10-15 Sage leaves, can be lightly browned in b
Products (Onion, Kale, Sage)

Kale and White Bean Soup
Mash the beans, and use them to thicken the broth; leave some whole for added texture.

Mashed Potato and Kale Cakes
This recipe is based on the British food bubble and squeak, which is traditionally made by pan-frying leftover mashed potatoes and cooked cabbage. Try our version with eggs at breakfast or roast chicken at dinner.

Red Cabbage Salad
– adapted from Laurel’s Kitchen   “Pretty red tangy cole slaw.”   ½ med. red cabbage (3 c. shredded) 2 tbsp. olive oil
Products (Cabbage, Cabbage: Red)

Sauteed Beet Greens
1 tablespoon olive oil 1 large minced shallot or onion 1 cup beet greens, thinly sliced, stemmed 1 recipe Basic Roasted Beets (recipe below) 1 teaspoon chopped fresh rosemary Coarse salt STEP 1 In a large skillet, hea

Curried Butternut Squash & Pear Soup
Curried Butternut Squash and Pear Soup(recipe by CSA member Allison W.)  This is a fairly thick soup, so you may wish to thin it with water or broth.  Depending on your personal preferences, you may also wish to add more curry powder. 1 b

Butternut Squash Gnocchi with Sage Butter
Ingredients1 butternut squash (about 1 1/2 pounds) 2 large eggs, lightly beaten 1 1/4 tsp. salt 1 1/2 cups all-purpose flour   Sage Butter Sauce 4 ounces (1 stick) butter 12 fresh sage leaves (I have substituted dried as well) 2 ounces P
Products (Pumpkin, Winter Squash)

Beet Salad with Ginger Dressing
The sweetness of beets is a natural match for ginger's spicier side. Beets can be roasted up to 3 days ahead of time; simply bring them to room temperature before serving.
Products (Beet, Ginger, Beets)

Spaghetti with Creamy Butternut Leek Parmesan Sauce
Bring a large pot of salted water to a boil. Add butternut squash and cook until tender. Remove squash with a slotted spoon and add to a blender or food processor. Blend until smooth. Cook pasta according to package directions, and reserve 1 cup
Products (Garlic, Leek, Winter Squash, Sage)

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
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