News and blog

Welcome to the blog.
Posted 6/22/2018 6:36am by John and Aimee Good.

All the recipes listed below, and many more, are on our website, on our Recipe Page. You can search by vegetable, using the search box on the right.

We hope you enjoy using these recipes and finding your own new recipes featuring the vegetables in your share. Please feel free to share any recipes that you find and love with us! Thanks!

So, as this is greens season, and greens are so good for you! Sometimes we all need some new ideas on how to use our greens, so I am including this great link I found to Greens Recipes from Simply Recipes, with a bunch of wonderful recipes for greens. I have no affiliation with them, I just like the simple recipes focusing on whole foods.

And remember, you can substitute many cooking greens for each other. For example, I often substitute spinach, Asian spinach, and kale in recipes. Also swiss chard and beet greens, and turnip greens. Even radish greens can be cooked, but they need to be cooked well as they are a bit more textured than other greens.

NOTE: If you cannot use all your greens within one week, freezing greens is super easy, and your future self with thank you!

First clean all your greens. For larger greens, like kale and chard,  remove the center rib and loosely chop. For smaller greens, like spinach, Asian spinach, turnips greens, no need to chop. You can  de-stem if you like, but not neccessary.

Place greens in a large pot with about an inch of water in the bottom. Bring to a boil and then reduce to simmer. Cook, stirring gently, until all greens are just wilted, and still bright green. For the best flavor, it is important to cook very lightly here. Scoop the cooked greens out into a colander and cool with some ice cubes. Squeeze out excess water and pack into ziploc bags, squeezing out excess air.

I usually put about 1 cup cooked greens into a quart size ziploc and squeeze if flat so that they stack nicely in my freezer. Wonderful to use these tasty greens in the winter!

White Bean & Garlic Scapes Dip

1/3 cup sliced garlic scapes (3 to 4)

1 tablespoon freshly squeezed lemon juice, more to taste

1/2 teaspoon coarse sea salt, more to taste

Ground black pepper to taste

1 can (15 ounces) cannellini beans, rinsed and drained

1/4 cup extra virgin olive oil, more for drizzling.

1. In a food processor, process garlic scapes with lemon juice, salt and pepper until finely chopped. Add cannellini beans and process to a rough purée.

2. With motor running, slowly drizzle olive oil through feed tube and process until fairly smooth. Pulse in 2 or 3 tablespoons water, or more, until mixture is the consistency of a dip. Add more salt, pepper and/or lemon juice, if desired.

3. Spread out dip on a plate, drizzle with olive oil, and sprinkle with more salt.

Yield: 1 1/2 cups.  Time: 15 minutes

Spring salad with Roasted Roots

Mixture of spring root veggies: turnips, radishes, beets, carrots, new potatoes

2-4 Garlic scapes

Salad mix, spinach, lettuce, or Asian spinach

olive oil

balsamic vinegar

salt and pepper

soft cheese such as goat chevre, feta, fresh mozzarella (optional)

 

Cut washed, trimmed roots into cubes. Smaller cubes for longer-cooking roots, such as potatoes, carrots, and beets, and larger cubes for quicker-cooking roots, such as turnips and radishes. Throw in a few whole garlic scapes for a pretty effect or chop them finely to coat roots. Toss all with olive oil and season with salt and pepper.

Place in roasting pan and roast at 400 - 425 for about 25 minutes, until tender. I generally cover the roots for the first half of cooking, to soften them, and then uncover for the second half of cooking time, to caramelize the sugars and cook off any liquid.

Remove roots from oven and scatter soft cheese over top of roots to gently melt.

Place a bed of greens on each plate. Top with roasted root mixture. Splash a bit of olive oil and balsamic vinegar over. Serve with additional sea salt and ground black pepper, to add as desired. Can serve 4-6, if filling a 9 by 13 pan with one layer of roots. This is also a good cold salad with leftover roasted roots.

 

Glazed Turnips - shared by a CSA member

1 bunch turnips, scrubbed clean and quartered

1 T butter or coconut oil

2 T honey or maple syrup

1/2 C water

coarse salt and ground pepper

1 T lemon juice

Using a skillet with a lid, combine turnips and water. Bring to boil over medium-high heat. Reduce to simmer; cover and cook until turnips are just tender, 10 minutes. Uncover, add remaining ingredients except lemon juice, add bring back to boil and cook until liquid is almost reduced, 10 minutes.  Liquid should become a bit syrupy so be sure to stir occasionally to prevent the sugar from burning. Cook until turnips are golden and glazed. Season with additional salt and pepper if desired. Stir in lemon juice. Serve warm. Makes about 4 portions.





Your farmers,

John and Aimee Good

The Good Farm

8112 Church Road

Germansville PA 18053

484-262-0675

www.goodfarmcsa.com

facebook.com/goodfarmcsa

instagram.com/goodfarmcsa

Posted 6/18/2018 5:02pm by John and Aimee Good.

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Your pickup is %%pickup-time%%, %%pickup-location%%.

If you have scheduled any pickup changes, they are listed here - %%scheduled-actions%%.      Please let me know if these are not correct! Thanks!


New this week - garlic scapes! 
Garlic scapes are the flowering tops of the garlic plants, and are harvested before the bulbs are ready. Garlic scapes are more mild in flavor than garlic, like green garlic, very delicious, and fun to eat as well! You can grill or roast them whole, and their curly-cues are pretty and delicious!

 

Time to put on your dancing shoes, we need some rain dances for the farm! We had a lot of wind last Thursday and Friday, which dried out the fields, and the extreme heat is drying as well. We are watering the crops day and night. Running drip irrigation in the daytime, to reduce any water loss by evaporation, and overhead sprinklers in the evening. Hoping for blessings to fall from the sky again!

 

THE HARVEST

Salad mix Our special salad mix is cut from mini heads of multi-leaf (very dense) lettuces, for the best flavor, texture, crunch, and keeping quality!

Scallions - great for salad, or added near the end of a stir-fry or mixed veg. saute.

Garlic scapes - Chop finely and use just like you would garlic. Estimate 2 scapes for 1 clove for recipes. Also wonderful grilled or roasted. Check the recipe page for more ideas!

Hakurei turnips - I know these are delicious for snacking or in salads, but I am hooked on roasting them. If you have not tried it yet, do! It's delicious!

Red radishes - Did you know you can also stir-fry or roast radishes? It changes their flavor, they become more mild and juicy. And the bright pink color is great in a mixed veg. stir-fry or a dish of roasted roots!

Greens choice: Spinach, Arugula, Asian spinach

Red & White Russian Kale - this tender kale really reminds me of spinach. I love it in omelets, with pasta, and with black beans in burritos. Check the recipe page for more ideas!

Choice table: Head lettuce, bok choy, red beets

 

Coming Soon: Napa Cabbage, broccoli, zucchini, summer squash

UPICK: Strawberries, sugar snap peas! Check board for amounts. Berries are on their way out. Probably last picking, but peas are just beginning! More on the way!


 *EXTRA SHARES: Cheese, Eggs, bread shares this week!

 

COFFEE SHARES! Let me know if you may be interested in a biweekly (every other week) option. We could add that!

Coffee shares from Bake Oven Coffee Roasters!  Organically sourced & free-trade beans! Click here to Update your Membership and add the coffee share, or any of our cooperative shares: fruit, eggs, cheese and bread! Fruit begins mid-July with blueberries and peaches!

 

Some Important Links to Remember:

CSA Pickup Hours  - lists hours for all pickup sites, as well as Upick times

CSA Pickup Changes - you can login to your member account with your email address to change contact info, check your balance, make a payment, schedule a vacation hold and double pickup, switch to a different pickup day or location for a week, etc. (To permanently change your pickup location, you need to contact Aimee.)

News & Blog - Missed an email? Want to review an old one? You can find all our email posts here in our blog archive.

Recipes - Every week we post new recipes highlighting the vegetables in your share. Most recent additions will be at the top of the page, but we have quite a lot of recipes on this page, and you can search by vegetable to find many more ideas!



Your farmers,

John and Aimee Good

The Good Farm

8112 Church Road

Germansville PA 18053

484-262-0675

www.goodfarmcsa.com

facebook.com/goodfarmcsa

instagram.com/goodfarmcsa

Posted 6/11/2018 4:34pm by John and Aimee Good.

ARUGULA: Arugula is a mildly spicy salad green, wonderful paired with fruit, cheese, and nuts, topped with balsamic vinaigrette. It is great on sandwiches, and can also be wilted, or cooked. It is very tender, and cooks quickly. 

Wilted Arugula Salad

 This is one of my favorite arugula dishes. It can be served slightly warm or cold, on it's own or over pasta. Wilting the arugula with the warm veggies mellows the spicy flavor, and makes it into a smaller amount, easier to use in 1 meal!

1/2 lb ricotta, drained

1/3 c. sun-dried tomatoes, or roasted red peppers, packed in oil

1/3 c. chopped walnuts

1 large sweet onion

2 T. olive oil

optional additions: olives, croutons, shaves parmesan, etc.

Balsamic vinaigrette:

½ c. olive oil

scant ¼ c. balsamic vinegar

1-2 tbsp. tamari soy sauce (to taste)

(optional) chopped fresh herbs such as parsley, dill, basil, etc.

 

Peel and thinly slice onion. Saute onion in olive oil over medium to low heat, until the onions carmelize, about 15 - 20 minutes. They should be very soft and just starting to brown. Watch them closely to make sure they don't burn!

Meanwhile, chop arugula coarsely and place in salad bowl. Mix with drained ricotta and chopped walnuts.

Add roasted red peppers and/or sun-dried tomatoes.

Once onions are carmelized, add to bowl. Mix everything together until arugula wilts. Add any desired additional toppings.

Mix all dressing ingredients in jar and shake well to amalgamate. Dress salad lightly and serve at once.

 

Arugula Pesto

 Delicious over pasta, with bread and cheese, on grilled cheese, added to soup for a flavor burst, on warm, steamed potatoes, and more!

1 large or 2 med. cloves garlic (or a few garlic scapes, or bunch of garlic chives)

½ c. pine nuts or walnuts

½ lb. arugula (or more, to taste)

½ tsp. salt

2 tbsp. lemon juice

grated parmesan cheese (1/4 to 1/3 cup, or to taste)

extra virgin olive oil

 

In a food processor, chop garlic, pine nuts and arugula, adding items in that order. Add salt and lemon juice. With food processor running, add olive oil in a thin stream, until you have a smooth paste. Add cheese and mix. Adjust seasonings to taste.

Yield: about 2 cups.

*Note – this freezes beautifully, in small containers, or ice cube trays for single servings. (Remove from trays once frozen and store in Ziploc freezer bags.)

 

Radishes:

The mild spice of radishes is perfectly balanced by the creaminess of cheese, in my mind. Here are 2 recipes that pair radishes with cheese, as a spread and as a salad.

The salad could be prepared without the parmesan, or nutritional yeast would make a great substitution.

Radishes can also be cooked! They are wonderful in stir-fry, or roasted in the oven. Like all roasted roots, they become sweeter and juicier. Enjoy!

Spring Radish Spread, from The Farmers Market Cookbook

8 oz. cream cheese, softened                                  

1 tbsp. chopped chives or scallions                                  

1 tsp. chopped fresh dill  or parsley  

½ tsp. sea salt

1-2 tbsp. prepared horseradish, drained (optional)

1 cup finely chopped, or grated radishes

Mix all ingredients. Cover and refrigerate 1-2 hours. Serve with crackers or crusty bread (baguettes, sourdough, thin slices of rye). Makes about 2 cups.

Radish Salad with Parmigiano Cheese, Local Flavors, Deborah Madison

1 bunch radishes, thinly sliced or julienned

1 tbsp. thinly sliced chives

Olive oil

2 ounces Parmigiano cheese

Sea salt and ground black pepper

Salad greens, lettuce, or arugula

Tender radish greens (optional)

In bowl, toss radishes, chives, and radish greens using) with enough oil to lightly coat vegetables. Place vegetable mixture on a bed of salad greens (or lettuce or arugula). Sprinkle salt and pepper. Grate or shave cheese over top. Serves 2-4





Your farmers,

John and Aimee Good

The Good Farm

8112 Church Road

Germansville PA 18053

484-262-0675

www.goodfarmcsa.com

facebook.com/goodfarmcsa

instagram.com/goodfarmcsa

Posted 6/11/2018 4:12pm by John and Aimee Good.



Every week we hope to have at least one new vegetable in the shares - this week we are harvesting beautiful red radishes, as well as arugula, the mildly spicy salad green! 

Pictured left, Farm apprentice David Darling is harvesting hakurei turnip bunches for this week!

We were SO HAPPY to get a nice rainfall on Sunday evening. We had about 1 inch total from the day and night, which was much needed - a blessing indeed. John kept going out onto the porch to check on the rain, and coming back into the house with a smile. He is "a little less worried farmer" with water falling from the sky to water the plants for us. It had been getting quite dry, and we were irrigating every day, sometimes twice a day.

 

THE HARVEST

Salad mix Our special salad mix is cut from mini heads of multi-leaf (very dense) lettuces, for the best flavor, texture, crunch, and keeping quality!

Bok choy Separate leaves by cutting off stem and wash thoroughly. Sometimes I like to cook the entire leaves whole, in a medium high heat stir fry with tamari soy sauce and a splash of rice or cider vinegar. They are very pretty and fun to eat this way!

Red radishes Pretty radishes brighten up any salad. Great sliced and topped with cheese, better than crackers. And radish sandwiches are great. I like to use butter or mayo on a good sourdough bread, top with thinly sliced radishes and thinly sliced cheese, perhaps some chopped scallions as well. Or you can make radish spread -check the recipe page!

Hakurei turnips  This special Asian variety of turnip is quite mild and almost sweet. Delicious for snacking, salads, roasting, etc.

Scallions - tender young scallions are great for salad toppings, sandwiches, snacking, or adding to stir-fry, just at the very end, so as to keep their nice flavor and not overcook!

Greens Choice: Arugula, spinach, Asian spinach

*Arugula is a mildly spicy salad green, wonderful paired with fruit, cheese, and nuts, topped with balsamic vinaigrette. Almost like dessert for dinner. Arugula pesto is also easy to make and great over pasta or with bread and cheese, and it freezes beautifully.

*Asian spinach is an asian green with a mild flavor and taste similar to spinach. I like to mix it with the lettuce mix for salads. You can also cook it like as you would spinach. Unlike spinach, it does not have oxalic acid and people who have a hard time with raw spinach can usually handle Asian spinach well.

Coming Soon: Napa Cabbage, broccoli, zucchini, summer squash, red beets

Upick: Strawberries, parsley - check UPick board for amounts!  Reminder: Please bring scissor for herbs and containers to transfer your berries into to take home. Thanks!

*Strawberry picking will be the flag system - read instructions on UPick board and ask for help if needed! You start at an orange marker, pick in the direction listed on the board. Move the orange marker to where you finish your box/es. Thanks!

 

COFFEE SHARES! We hope you enjoyed the coffee samples from Bake Oven Coffee Roasters! If you would like to get some of their delicious coffee every week, you can now sign up for a coffee share! Click here to Update your Membership and add the coffee share, or any of our cooperative shares!

COFFEE SHARE: Freshly roasted coffee, from our neighbors at Bake Oven Coffee Roasters, right here in Germansville. Half pound per week, available as whole bean, or drip grind, your choice. Varieties will rotate weekly through seasonally available varieties, including Zambian, Ethiopian, Brazilian, and Guatemalan. Note: coffee reaches peak flavors and aromatics 3-6 days post roast, then does a slow reduction in flavors for about the first 30 days. Coffee for your share will be roasted 3 days prior to distribution, so you are getting the absolute best in flavor from your cup.

Price: $7/week, $147 for 21 week season (beginning 3rd week of June)

 

*COOPERATIVE SHARES: Eggs, bread shares this week! Please check off your name on the appropriate sign-in sheet and retrieve your shares from the cooler or display hutch. Please ask if you need help!

*Local goods available for purchase: NEW - cheeses from the Bad Farm out of Kempton, Pa!  Also Good Farm pasta sauce and ketchup, grassfed beef, organic pastured eggs, Wild Alaskan salmon, local yogurt and butter, local honey. More yogurt, cheeses, maple syrup, and more meats coming soon! 

 

Some Important Links to Remember:

CSA Pickup Hours  - lists hours for all pickup sites, as well as Upick times

CSA Pickup Changes - you can login to your member account with your email address to change contact info, check your balance, make a payment, schedule a vacation hold and double pickup, switch to a different pickup day or location for a week, etc. (To permanently change your pickup location, you need to contact Aimee.)

News & Blog - Missed an email? Want to review an old one? You can find all our email posts here in our blog archive.

Recipes - Every week we post new recipes highlighting the vegetables in your share. Most recent additions will be at the top of the page, but we have quite a lot of recipes on this page, and you can search by vegetable to find many more ideas!




Your farmers,

John and Aimee Good

The Good Farm

8112 Church Road

Germansville PA 18053

484-262-0675

www.goodfarmcsa.com

facebook.com/goodfarmcsa

instagram.com/goodfarmcsa

Posted 6/6/2018 8:42pm by John and Aimee Good.


Tips on Storing the Spring Harvest 

Berries - If you do not eat them all immediately, which is most likely what happens, you can put them in a container in the fridge, covered with a cloth, not air tight.  

Greens - Leafy greens need to have their moisture content controlled. You do not want them to be too wet, or they can get slimy, yet if they are too dry, they will wilt. The dry air of a refrigerator will pull moisture out of greens if left exposed to the air, causing them to wilt. So the best storage is in an air-tight container, ie. a plastic bag, a tupperware container, etc. You may want to place a towel in with them, a dry one if they are really wet, or a damp one if they are dry. I have heard good things about the new “green bags” which remove ethlyene gas from produce and allow them to store longer. Plus they are re-usable. Here are a few good links to check out if you want to get more in-depth info. . .  

https://myplasticfreelife.com/images/Berkeley%20Farmers%20Market%20Tips%20for%20Storing%20Produce.pdf 

http://eatlocal365.com/2011/05/17/how-to-store-your-leafy-greens-to-make-them-last-longer/ 

http://cleangreensimple.com/2012/04/quick-tip-storing-leafy-greens/ 

 In general, loose greens like salad and spinach will keep for 1-2 weeks. Sturdier greens like kale, chard, bok choy, turnip greens, etc. will keep for 2-3 weeks. Cabbage keeps almost indefinitely. 

Roots - Roots are grown in the ground, and they prefer a humid environment as well, about 80-90% humidity for most. Roots cannot be stored loose in the fridge, even in a crisper drawer, or they will lose their crispness and become rubbery. They can be stored loosely in a bag or wrapped in a damp towel and stored in an air-tight container. Roots stored properly should keep for several weeks, including radishes, turnips, beets, carrots, etc. If edible greens are attached, such as beet or turnip greens, it is best to remove greens and store separately.

Spring scallions & garlic scapes - These alliums should be stored loosely in a bag (with air space) or container in the crisper drawer. Scallion will keep up to 2 weeks, garlic scapes are quite hardy, and will keep for several weeks to a month.   

Zucchini & summer squash - Zucchini & summer squash actually prefer to be stored slightly warmer than the fridge, about 50 degrees is ideal. However, since we don’t generally have a 50 degree space in our modern houses, you can either leave out on the counter in a cool house for up to a few days, or store loose in the crisper drawer. They do not need to be in a bag or container. These should keep for 1-2 weeks.  


Your farmers,

John and Aimee Good

The Good Farm

8112 Church Road

Germansville PA 18053

484-262-0675

www.goodfarmcsa.com

facebook.com/goodfarmcsa

instagram.com/goodfarmcsa

Posted 6/4/2018 4:15pm by John and Aimee Good.

 

I love the spring kale varieties, White Russian and Red Russian are so tender and delicious. My favorite is to just saute them with a little onion or garlic and top with soy sauce and/or balsamic vinegar, but kale salads are very delicious too, and quite popular right now.

Check out this link for 12 great Kale Salad recipes!

https://cookieandkate.com/2014/12-favorite-kale-salads/

 

Bok choy is one of my favorite greens. I love the crunchy, juicy stems combined with the tender, mild greens. It is best to stir-fry it quickly so it still has some crunch, or wilt it into soups, like coconut milk soups, miso soups, or chicken soups. Here is my favorite way to cook bok choy:

Garlic ginger bok choy

1-2 heads bok choy, stems separated and washed well

1-2 cloves garlic, minced

1-2 Tbsp. olive oil

1-2 tsp. fresh ginger, grated or minced

soy sauce to taste

Optional: toasted sesame oil, or hot sauce

 

Chop stems and leaves of bok choy, keeping stems in one pile and leaves in another.

Heat olive oil in saucepan over medium heat. Add garlic and ginger and swirl for 1-2 minutes. Add bok choy stems and cook, stirring constantly, for a few minutes, until they soften a bit. Add leaves and cook for another few minutes, until leaves are wilted. Add soy sauce to taste. Drizzle with a little toasted sesame oil and/or hot sauce if desired. Enjoy!

 

I have recently fallen in love with Israeli couscous. It is delicious, cooks quickly, and has a lovely mouth feel. I like to toast it in a large saute pan with a mix of veggies and then add broth or water and simmer until tender. One-pot meal! But this Salad is delicious as well. . .

Roasted Hakurei Turnips with Israeli Couscous Salad
(makes 3-4 servings)

1 bunch hakurei turnips with fresh-looking greens
1 cup Israeli couscous
1 garlic clove, minced
pinch of optional red chili flakes
1/4 cup chopped red onion, or minced scallion
juice from half a lemon
4-5 tablespoons extra-virgin olive oil
salt and pepper to taste

Preheat oven to 425 degrees. Trim turnips from greens leaving a small stub of the stems attached. Wash both well to remove dirt. Halve each turnip, keeping the long tails intact. Finely chop the greens.

Toss the turnips with 1-2 tablespoons of olive oil, pinches of salt and pepper, and the optional chili flakes. Place flat side-down on a roasting pan. Roast for 5-10 minutes, or just until the bottoms are lightly browned. Toss around in the pan with tongs, and continue roasting another 3-5 minutes. Remove from heat and let cool.

Meanwhile, bring a pot of 3 cups water to a bowl and add the couscous. Continue to boil for 8-10 minutes until couscous is tender. Drain.

Heat 1-2 tablespoons of olive oil over medium-high flame and add the garlic. Once fragrant, toss in the leaves and a pinch of salt and pepper. Sautee until just wilted, 1-2 minutes. Transfer to a bowl and let cool.

Combine the chopped onion or scallion with the cooled couscous and greens. Add fresh lemon juice, an extra tablespoon or so of olive oil, and salt and pepper to taste. Serve with the roasted turnips on top.

 

*Adapted from http://noteatingoutinny.com/2012/06/06/roasted-haruki-turnips-with-israeli-couscous-salad/

And here is a few more ideas for Hakurei turnips. I like eating them raw in thin slices, or grating them for salads. We often saute them right with their greens, with a bit of crispy bacon on top. But  recipe below is Farmer John's favorite.  And the Cream of Turnip soup was made by a farm-to-table restaurant we work with - amazing!

Butter-browned turnips

1 bunch turnips, scrubbed

1-2 Tbsp. butter

sea salt

Optional additions: sugar snap peas (de-stemmed & cut in half), kale, turnip greens

 

Remove tops and roots from turnips and cut into 1/2 inch wedges. Melt butter in a heavy skillet over medium heat. Once melted, add turnips and sprinkle with sea salt. Cover with a lid and cook for about 5 mintutes. Remove lid. Turnips should be browned on the bottom, but not burnt. Keep heat on medium and stir turnips for a few minutes to brown other sides slightly. If desired, add 2 handfuls of sugar snap peas, or 2 cups chopped kale or turnip greens, and cook uncovered 2 minutes more. Serve and enjoy.

Cream of Turnip Soup

2 T. butter

1 bunch turnips, cut into chunks

1 onion, sliced

2 cloves garlic, minced

1 quart chicken or veg. broth

1/2 cup white wine, or more broth

1 medium potato, peeled and cut into chunks

1 cup half and half or light cream

1/2 tsp. salt

ground black pepper

1/4 tsp. ground nutmeg (optional)

1 T. olive oil

thinly sliced turnip greens or spinach, about 2-3 cups (optional)

In soup pot over medium heat, melt butter. Add onion and saute until translucent. Add garlic and saute for one minute more. Add wine and boil until reduced by half. Add turnips, broth, and potato. Bring to boil and then reduce to simmer. Cook for about 20-25 minutes, until veggies are tender. Remove from heat. Add cream and seasonings. Puree with immersion blender. Serve as is or continue below.

OPTIONAL: In a skillet, heat oil over medium heat. Add thinly sliced turnip greens or spinach and cook, stirring, until wilted. Top each bowl of soup with a dollop of turnip greens or spinach.

 




Your farmers,

John and Aimee Good

The Good Farm

8112 Church Road

Germansville PA 18053

484-262-0675

www.goodfarmcsa.com

facebook.com/goodfarmcsa

instagram.com/goodfarmcsa

Posted 6/4/2018 3:46pm by John and Aimee Good.

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The 2018 CSA harvest season begins!

Your first CSA pickup is TOMORROW!

Tuesday June 5th at the farm, between the hours of 1pm and 6 pm. We ask that you arrive at least 15 minutes prior to closing, if possible, to allow time to gather your share. The farm address is:

8112 Church Road

Germansville PA 18053

*Please note, if using GPS, it will take you about 1/2 mile down the road. Please watch the mailbox numbers to find us,  and look for our farm sign by the road.

 

June is the month of greens! Fresh spring greens are the perfect cleansing and nutritious food after the winter. Green salads, soups, and more coming your way!

THE HARVEST

Salad mix Our special salad mix is cut from mini heads of multi-leaf (very dense) lettuces, for the best flavor, texture, crunch, and keeping quality!

Kale Wash leaves. Cut or strip out center rib. Stack leaves and chop in thin ribbons. Saute with garlic and olive oil, add a splash of balsamic vinegar and serve. Or try the new favorite - Kale Chips - even our kids gobble them up!(Click link. Then type into search box on recipe page to find!)

Bok choy Separate leaves by cutting off stem and wash thoroughly. Chop stems and greens. Cook stems first, until just crisp-tender, then add greens and cook only until wilted.Delicious sauteed with ginger and garlic, or olive oil, lemon, and salt (my favorite). It is also great in broth-based soups such as Miso or Chicken noodle soup. 

Hakurei turnips  (pictured here, prior to washing. Don't worry, yours will be clean!)  This special Asian variety of turnip is quite mild and almost sweet. Slice thinly for salad or stir-fry. To roast in the oven: cut into halves or quarter, toss with olive oil and salt, and bake at 425 for about 20 minutes, until tender. Roasting carmelizes the sugars in the turnips and is a real treat. The greens are also delicious. I like to saute them with onion and bacon. Lots of recipes on our page for turnips. Enter "turnip" into the search box.

Greens Choice: Asian spinach**, spinach

**Asian spinach is an asian green with a mild flavor and taste similar to spinach. I like to mix it with the lettuce mix for salads. You can also cook it like as you would spinach. Unlike spinach, it does not have oxalic acid and people who have a hard time with raw spinach can usually handle Asian spinach well.

Coming Soon: Scallions, Arugula, Radishes, Napa Cabbage

Upick: Strawberries, parsley - check UPick board for amounts!  Reminder: Please bring scissor for herbs and containers to transfer your berries into to take home. Thanks!

*Strawberry picking will be the flag system - read instructions on UPick board and ask for help if needed! You start at an orange marker, pick in the direction listed on the board. Move the orange marker to where you finish your box/es. Thanks!

 

*COOPERATIVE SHARES: Cheese, eggs, bread shares this week! Please check off your name on the appropriate sign-in sheet and retrieve your shares from the cooler or display hutch. Please ask if you need help!

 

CSA EXTRAS: New this year! Every week we will post a list of any vegetable items that would be available to purchase extra. Look on the sign-in table for weekly items and prices. We are trying this based on members' requests last year and in surveys. Let us know how it works, and if it helps your meal planning for picnics and special events!

 

PLEASE NOTE:

*Still time to sample and sign up for extra shares:  Breads from the Daily Loaf, Cheeses from Valley Milkhouse, and Fruit from County Line Orchard, organic pastured eggs from Spring Creek Farm. 

You can sign up in the barn or by updating your membership. Bread, cheese, and eggs will be pro-rated, as they start this week. Cheese is biweekly, bread and eggs are weekly. Fruit will begin in July, and mushroom shares will be offered this fall. Enjoy!

*Local goods available for purchase: Good Farm salsa, pasta sauce and ketchup, grassfed beef, organic pastured eggs, Wild Alaskan salmon, local yogurt and butter, local honey. Cheeses, maple syrup, locally roasted coffee, and more meats coming soon! 

 

*If you missed the CSA Pickup Instructions Email last week, please read below. Thanks! We look forward to seeing you all tomorrow!

Driveway/Parking Instructions: At the turn onto our driveway, you will cross a small drainage ditch. Please be careful when crossing. Only one car can cross this at a time! Our driveway is long and narrow. If two cars need to pass, please use the grass lanes on either side of the drive as pull-off areas. Main parking is in the gravel lot directly in front of the barn. Extra parking is in the grass lot across the driveway from the barn, directly in front of the Upick garden.

Pickup Instructions: Please enter barn through the side door. Please check off next to your name on the "sign-in sheet" every week you pick up your share. Your share members are  %%member-label%%. If this is a shared membership, you must alternate weekly pickups or meet at the farm at the same time to split your share weekly.

Your share types for 2018 season are: %%member-types-text%%. We will have sign-in sheets for all "extra shares" which must be checked off before pickup, if applicable. (We will also take signups for extra shares, including bread, eggs, fruit and cheese, the first two weeks of CSA pickup. You can sample products and sign up in the barn!)

All the vegetables will be in the barn, with signs indicating the amount each share size is allowed to take. Scales are available for weighing produce where required. We ask that members bring their own bags and/or containers to take home their produce each week. We do have a box of extra bags available for those who forget, and you can bring your extra plastic bags here for other members to re-use.

Our wonderful CSA helper Heidi Cooper will be on hand to help you and answer any questions!

The Upick garden will be open soon with berries, peas and herbs - watch your emails and the Upick board in the barn!

Extra products will be available for purchase by members in the CSA pickup barn, all local and naturally raised: Good Farm salsa, pasta sauce, and ketchup; local honey, eggs, bread, cheeses, yogurts, and grassfed beef, Wild Alaskan salmon, and more! Cash or check only.

Please Note! The Good Farm is a working family farm. For the safety of all, we ask that members and their children stay within the barn area and Upick gardens, and that dogs be on a leash at all times.  Members are welcome to walk the fields by request. Thank you!

Member updates: Please keep an eye on your inbox every week for the harvest update. You will receive a weekly email, beginning next Monday evening, with a list of the vegetables which will be in your share, as well as storage and cooking tips, recipe ideas, and news from the farm.

 

Thanks! We look forward to seeing you all next week!

First vegetables will include lettuce mix, spinach, bok choy, kale, Hakurei turnips or radishes, and possibly scallions.  Berries may be ready to U- pick! Can't wait!

Some Important Links to Remember:

CSA Pickup Hours  - lists hours for all pickup sites, as well as Upick times

CSA Pickup Changes - you can login to your member account with your email address to change contact info, check your balance, make a payment, schedule a vacation hold and double pickup, switch to a different pickup day or location for a week, etc. (To permanently change your pickup location, you need to contact Aimee.)

News & Blog - Missed an email? Want to review an old one? You can find all our email posts here in our blog archive.

Recipes - Every week we post new recipes highlighting the vegetables in your share. Most recent additions will be at the top of the page, but we have quite a lot of recipes on this page, and you can search by vegetable to find many more ideas!



Your farmers,

John and Aimee Good

The Good Farm

8112 Church Road

Germansville PA 18053

484-262-0675

www.goodfarmcsa.com

facebook.com/goodfarmcsa

instagram.com/goodfarmcsa

Posted 5/29/2018 3:14pm by John and Aimee Good.

%%user-firstname%%,

Welcome to the start of the 2018 CSA harvest season! Please read the CSA pickup instructions below thoroughly, so you know what to do next week!

Your first CSA pickup is Wednesday June 6th, %%pickup-title%%. Your pickup location is %%pickup-location%%. The pickup times are %%pickup-time%%.

Pickup Instructions: Your share members are  %%member-label%%. If this is a shared membership, you must alternate weekly pickups.

Your share types for 2018 season are: %%member-types-text%%. Please check off next to your name on the "sign-in sheet" each week. Share boxes are labeled as Small, with green labels, or Regular, with blue labels.

Please take the correct size share, as listed on the "sign-in sheet"!

We ask that members open the re-usable boxes by folding the tabs gently and carefully, not ripping, so that we can re-use them for the entire season. We will send specific instructions on opening the boxes next week.

Each box has a liner bag inside. You can simply remove the liner bag with all the vegetables inside and carry it out that way, or transfer the liner bag with veggies inside to your own tote bag, basket, or other container. CSA boxes can then be folded flat and left at the pickup location, for the farmers to pick up and re-use. The liner bag makes a great storage bag for larger green veggies, such as kale bunches and Napa cabbage heads, in your fridge!

Extra shares, if ordered, will be in the green cooler, labeled with your last name. The sign-in sheet will list any extra shares for your membership. Please be sure your extra shares are listed on the sign-in sheet, and please be sure to take only extra shares labeled with your name!

Member updates: Please keep an eye on your inbox every week for the harvest update. You will receive a weekly email, beginning next Monday evening, with a list of the vegetables which will be in your share, as well as storage and cooking tips, recipe ideas, and news from the farm.

Thanks! We look forward to feeding you next week and for many weeks to come!

First vegetables will include lettuce mix, salad greens, Hakurei turnips, bok choy, kale, and radishes. Berries are coming soon! Can't wait!

Some Important Links to Remember:

CSA Pickup Hours  - lists location and hours for all pickup sites, pickup instructions for delivery sites, as well as Upick times

CSA Pickup Changes - you can login to your member account with your email address to change contact info, check your balance, make a payment, schedule a vacation hold and double pickup, switch to a different pickup day or location for a week, etc. (To permanently change your pickup location, you need to contact Aimee.)

News & Blog - Missed an email? Want to review an old one? You can find all our email posts here in our blog archive.

Recipes - Every week we post new recipes highlighting the vegetables in your share. Most recent additions will be at the top of the page, but we have quite a lot of recipes on this page, and you can search by vegetable to find many more ideas!


Your farmers,

John and Aimee Good

The Good Farm

8112 Church Road

Germansville PA 18053

484-262-0675

www.goodfarmcsa.com

facebook.com/goodfarmcsa

instagram.com/goodfarmcsa

Posted 5/29/2018 2:50pm by John and Aimee Good.


 %%user-firstname%% ,

Welcome to the start of the 2018 CSA harvest season! Please read the CSA pickup instructions below thoroughly, so you know what to do next week!

Your first CSA pickup is Tuesday June 5th at the farm, between the hours of 1pm and 6 pm. We ask that you arrive at least 15 minutes prior to closing, if possible, to allow time to gather your share. The farm address is:

8112 Church Road

Germansville PA 18053

*Please note, if using GPS, it will take you about 1/2 mile down the road. Please watch the mailbox numbers to find us.

Driveway/Parking Instructions: At the turn onto our driveway, you will cross a small drainage ditch. Please be careful when crossing. Only one car can cross this at a time! Our driveway is long and narrow. If two cars need to pass, please use the grass lanes on either side of the drive as pull-off areas. Main parking is in the gravel lot directly in front of the barn. Extra parking is in the grass lot across the driveway from the barn, directly in front of the Upick garden.

Pickup Instructions: Please enter barn through the side door. Please check off next to your name on the "sign-in sheet" every week you pick up your share. Your share members are  %%member-label%%. If this is a shared membership, you must alternate weekly pickups or meet at the farm at the same time to split your share weekly.

Your share types for 2018 season are: %%member-types-text%%. We will have sign-in sheets for all "extra shares" which must be checked off before pickup, if applicable. (We will also take signups for extra shares, including bread, eggs, fruit and cheese, the first two weeks of CSA pickup. You can sample products and sign up in the barn!)

All the vegetables will be in the barn, with signs indicating the amount each share size is allowed to take. Scales are available for weighing produce where required. We ask that members bring their own bags and/or containers to take home their produce each week. We do have a box of extra bags available for those who forget, and you can bring your extra plastic bags here for other members to re-use.

Our wonderful CSA helper Heidi Cooper will be on hand to help you and answer any questions!

The Upick garden will be open soon with berries, peas and herbs - watch your emails and the Upick board in the barn!

Extra products will be available for purchase by members in the CSA pickup barn, all local and naturally raised: Good Farm salsa, pasta sauce, and ketchup; local honey, eggs, bread, cheeses, yogurts, and grassfed beef, Wild Alaskan salmon, and more! Cash or check only.

Please Note! The Good Farm is a working family farm. For the safety of all, we ask that members and their children stay within the barn area and Upick gardens, and that dogs be on a leash at all times.  Members are welcome to walk the fields by request. Thank you!

Member updates: Please keep an eye on your inbox every week for the harvest update. You will receive a weekly email, beginning next Monday evening, with a list of the vegetables which will be in your share, as well as storage and cooking tips, recipe ideas, and news from the farm.

 

Thanks! We look forward to seeing you all next week!

First vegetables will include lettuce mix, spinach, bok choy, kale, Hakurei turnips or radishes, and possibly scallions.  Berries may be ready to U- pick! Can't wait!

Some Important Links to Remember:

CSA Pickup Hours  - lists hours for all pickup sites, as well as Upick times

CSA Pickup Changes - you can login to your member account with your email address to change contact info, check your balance, make a payment, schedule a vacation hold and double pickup, switch to a different pickup day or location for a week, etc. (To permanently change your pickup location, you need to contact Aimee.)

News & Blog - Missed an email? Want to review an old one? You can find all our email posts here in our blog archive.

Recipes - Every week we post new recipes highlighting the vegetables in your share. Most recent additions will be at the top of the page, but we have quite a lot of recipes on this page, and you can search by vegetable to find many more ideas!

 

Your farmers,

John and Aimee Good

The Good Farm

8112 Church Road

Germansville PA 18053

484-262-0675

www.goodfarmcsa.com

www.facebook.com/goodfarmcsa

www.instagram.com/goodfarmcsa

Posted 5/18/2018 2:32pm by John and Aimee Good.

CSA Pickups set to begin the first full week of June! Less than 3 weeks away. We hope you are getting excited!

SPRING CROPS:

We are excited to see a big jump in the growth of all the spring crops we planted last month.

April was so windy and dry, that although this is a lot of rain, it is quite a benefit to the crops. I swear the snap peas seemed to grow about 3 inches overnight!

Here we are pounding stakes to trellis the peas, which can grow up to 4-5' tall. From right to left, farm apprentice David Darling, farmer John, and farm apprentice Megan Sonier. We were all building muscles that day!

BIG STORM:

We were not excited however, to see every single row cover on the farm, which had been  covering all the tender young crops, get twisted and blown away in the crazy windstorm on Tuesday night.

It took 5 of us all morning long, in the pouring rain of course, to drag them back, untwist them, and re-pin them in the fields Wednesday morning. Never before have we seen every single one get blown away in a single storm.

Ahh, farming. Always full of joys and heartaches, or muscle aches, as the case may be.

SUMMER CROPS:

Planting, planting, planting! This wet cool weather has been great for planting. No stress at all for the plants.

This week we put out a half acre of winter squash, as well as watermelons and muskmelons, field tomatoes, head lettuce, flowers, herbs, and more.

We had to lose our boots and just go barefoot at times, as the mud was clinging to our boots, making them so heavy! Luckily the shale in our soils is mostly small pieces.

Next week we will put out all the peppers and eggplant, as well as the first planting of sweet corn! The corn plants (pictured here) look beautiful and are ready to move on from the greenhouse to the field.

This is such an exciting time of year, as we plant out most of the entire farm, full of promise and expectation of the coming harvest.

We look forward to beginning the journey of this harvest season with you in just a few short weeks!

 

Your farmers,

John and Aimee Good

The Good Farm

www.goodfarmcsa.com

8112 Church Road

Germansville PA 18053

484-262-0675

facebook.com/goodfarmcsa

instagram.com/goodfarmcsa

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Blog archives

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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