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Spring recipes from the Good Farm!

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





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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