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Posted 8/24/2015 11:26am by John and AimeeGood.

Bulk quantities of 2nds tomatoes for canning or freezing are still available this week. We also now have 2nds of sweet peppers available for freezing or drying. (2nds peppers are small, mis-shapen, or have a small bad spot.)

Tomatoes can simply be frozen whole or quartered.  Place in freezer bags or containers, squeezing out excess air. Skins will slip off easily when thawed for use. To freeze peppers, first de-seed and cut into slices or chunks. Then blanch in steam for 1-2 minutes, followed by  an ice water bath to cool quickly. Dry on a towel, and place in a freezer bag, squeezing out excess air.

Please email me if you would like to order tomatoes in amounts larger than 5 lbs. You can also ask when you come in for your share pickup. Peppers are in more limited quantity, but if you would like some extra for freezing, please ask during pickup. Price for both is $1/lb.

If you want to reserve some tomatoes, please reply to this email with your name, pickup day, and amount desired in lbs. 

Thanks!

 

Your farmers,

 

John and Aimee Good

Quiet Creek Farm

Posted 8/24/2015 11:05am by John and AimeeGood.





FARM NEWS:

Success in the U-pick garden, thanks to you, our members!

 We are quite pleased with the new flag picking system in the U-pick garden, and have heard from many members that they are as well. In the crops that are harder to pick, such as beans, peas, and strawberries, we instituted this new system in order to make it easier for members to pick, as well as to reduce waste in the field and increase the health of the crop, which allows for a greater yield.

We are thankful to you all for learning and following the picking system. It has worked especially well in the beans. By picking the crop thoroughly each week and removing all the full size beans, the plants have more energy to ripen the small beans. The result is more beans for everyone to pick! The yields from the bean plants this year have been truly impressive. So thanks for your hard work and we hope you have enjoyed the bounty of beans, as well as the easier picking!

 

Change of seasons:

Goldenrod is blooming. Nights are shortening. Fall is coming. Summer vegetables are waning, and new veggies this week include kale and leeks! Green veggies are returning!

 

SPECIAL HERBAL PRODUCTS CLASS OFFER!

The Rodale Institute is holding a DIY Herbal Skincare class on August 29th from 10am - 1 pm. Rodale is offering a special 20% discount to our members and their families. The code to be used online is HERBAL15. Those who do not want to use the online registration process can call 610-683-1481 for over the phone registration with a credit card. For more information, click on the link for the Herbal Traditions Flyer.

 

THE HARVEST

Kale

Leeks

Tomatoes (Red  & Heirlooms)

Red Onions

Garlic

Potatoes

Sweet Peppers

CHOICE: Squash & Zucchini, Cucumbers, Eggplant, Melons, Sweet Corn

 

Coming soon: Salad Mix, Arugula, Sweet potatoes

 

UPICK:

Green beans, cherry tomatoes, grape tomatoes (Juliets), paste/plum tomatoes, hot peppers, flowers, herbs.

Coming soon: more edamame

 

RECIPES

Roasted Tomato Gazpacho

Kale Artichoke Dip

Awesome Sauteed Kale

Salsa Recipe (for canning or freezing)

This is my own recipe. Find it by typing Salsa Recipe in the Search box. It uses 8-10 lbs of tomatoes. You can easily half or double it. I really like to use the grape tomatoes and paste tomatoes for some or all of the tomatoes, as it makes a thicker salsa more quickly, but any combination can work.

 

Your farmers,

 

John and Aimee Good

Quiet Creek Farm

Posted 8/17/2015 12:44pm by John and AimeeGood.





FARM NEWS

 Melons are past their peak, but we should have them through this week. We have a 2nd planting with yellow watermelons coming later.

This has been a good season for the melons, and we hope you have enjoyed them. People often have questions about melons; they are a bit of a mystery. "How do I pick a good melon?" "How can I tell if a melon is ripe?"

Well, these questions may be relevant when trying to pick a melon in the grocery store, but not at the farm. We ripen our melons on the vine. We do not pick them and bring them into the barn until they are ripe. The best way to tell if a melon is ripe is on the vine.

For the muskmelons (cantaloupe), we watch for the netting to develop on the skin, and for the overall color to change from green to light orange, and then we do the "slip test". When ripe, a muskmelon should slip from the vine. It does not have to be forced.

For the watermelons, we watch for them to develop in size and color, then we watch for the vines to begin to die back a bit, and finally we check the tendril on the vine opposite the point where the melon is attached. If the watermelon is ripe, that tendril should be dried up and brown. Then we test a few watermelons in the patch that meet those criteria, as watermelons tend to ripen more uniformly than muskmelons.

So, all the melons that are in the barn are ripe. There is no guessing game! But because they are picked ripe, they need to be stored in the fridge until you eat them. And it is best if they are eaten within a few days, at their sweetest and juiciest!

 

SPECIAL HERBAL PRODUCTS CLASS OFFER!

The Rodale Institute is holding a DIY Herbal Skincare class on August 29th from 10am - 1 pm. Rodale is offering a special 20% discount to our members and their families. The code to be used online is HERBAL15. Those who do not want to use the online registration process can call 610-683-1481 for over the phone registration with a credit card. For more information, click on the link for the Herbal Traditions Flyer.

 

THE HARVEST

Melons (Cantaloupe, Red Watermelon)

Tomatoes (Red  & Heirlooms)

Red Onions

Garlic

Potatoes

Sweet Peppers

Sweet Corn

CHOICE: Squash & Zucchini, Cucumbers, Eggplant

 

Coming soon: Kale, Leeks, Salad Mix, Arugula

 

UPICK:

Beans, cherry tomatoes, paste/plum tomatoes, hot peppers, flowers, herbs.

Coming soon: more edamame

 

RECIPES

Tomato Pie. Plum tomatoes, fresh herbs, cheese, baked in a pie shell. Summer supper at its best!

Spanish Tortilla with Sweet Pepper.  This is a one-skillet dish made with eggs and potatoes commonly enjoyed in Spain, warm or cold any  time of day. Sweet peppers add flavor and color to this version. 

I adapted this recipe from Martha Stewart's Seasonal Produce Guide which has 23 recipes using bell peppers. Check it out for more good ideas. http://www.marthastewart.com/275370/bell-pepper-recipes/@center/276955/seasonal-produce-recipe-guide#850971

Roasted Tomato Pasta Sauce. (This is an "old favorite" recipe. You will need to type it into the search box to locate.)

My favorite way to make sauce is by roasting the tomatoes. This reduces the liquid quickly while also intensifying the flavor. I like a combination of plum tomatoes and heirlooms for the texture and flavor. After roasting the tomatoes, I puree them in a food processor, after they have cooled slightly. You can cook your noodles and saute your onions, garlic, and any other veggies while you are roasting the tomatoes. Then add the tomato puree to the veggies, along with chopped herbs, salt and pepper to taste, and dinner is ready!

 

Your farmers,

 

John and Aimee Good

Quiet Creek Farm

Posted 8/11/2015 6:52am by John and AimeeGood.

Sorry for any confusion. Just like the cucumbers, 2nds tomatoes are $1/lb and bulk amounts are 5 lbs, 10 lbs, 15 lbs, for example.
Please email me with your name, amount, and pickup day to place an order.

If you want less than 5 lbs, you can simply choose them from the basket on the check-out counter when you come in for your share.

Thanks!

Your farmers,

 

John and Aimee Good

Quiet Creek Farm

Posted 8/11/2015 6:20am by John and AimeeGood.

We had our first big harvest from the field tomatoes yesterday (in the pouring rain!)

Anyway, we can now offer bulk quantities of 2nds tomatoes on a first come, first served, basis to those who would like some for preserving (freezing, drying, canning).

You can email me this morning to get some for today's pickup, or just ask when you come in today. We should also have some for Friday pickup this week.

 

Your farmers,

 

John and Aimee Good

Quiet Creek Farm

Posted 8/10/2015 5:51am by John and AimeeGood.





FARM NEWS

The tomatoes from the field are starting to ripen and more will be in the harvest over the next weeks. There are several new heirloom varieties in the fields. They may be pink, purple, orange, or even red and yellow striped. These tomatoes tend to be softer and juicier, and should be used before the red tomatoes, which last longer. They are juicier and have slightly different flavors, depending on the type. For example, the red and yellow striped tomato is called Mr. Stripey (clever name!) and has a very sweet, tangy flavor with a hint of citrus. The darker purple variety with green shoulders is called Marnero, and it is ripe when deep red, the green shoulders usually never turn. It has a sweet, rich, almost smoky flavor. So, enjoy trying and experimenting with those funny-looking tomatoes! Let us know how you like them!

 

THE HARVEST

Melons (Cantaloupe, Red Watermelon)

Tomatoes (Red  & Heirlooms)

Red Onions

Garlic

Potatoes

Sweet Peppers

Eggplant

Purple &/or Orange Carrots

Sweet Corn -new planting coming in!

Squash & Zucchini

 

Coming soon: Kale, Salad mix, Leeks

 

UPICK:

Yellow beans, cherry tomatoes, flowers, herbs.

Coming soon: more edamame, paste tomatoes

RECIPES

 Sweet Corn and Tomato Salad: A delicious treat with fresh sweet corn, grilled or boiled. Also a great way to use leftovers, if there are any!

Of course, melons are delicious for simple eating. But if you want to get creative, here are some fun ways to use your melons. These are old favorite recipes, so please enter them into the search box on the recipe page to find!

Melon Ideas: Melon smoothie, melon sorbet, Melon drizzled with Lemon Cardamom yogurt sauce

Watermelon ideas: Watermelon salsa, Watermelon Aqua Fresca

 

 

 

Your farmers,

 

John and Aimee Good

Quiet Creek Farm

Posted 8/3/2015 2:56pm by John and AimeeGood.

FARM NEWS

August is here: the last month of the summer.  Time to enjoy the bounty of tomatoes. The field tomatoes, UPick cherries, and pastes should ripen this month. 

 

 

 

Melon season is here as well, which is, in my opinion, one of the best treats of the summer harvest! Hard to choose though, sweet corn is also high on the list!   

 

The basil in the U-pick garden is beautiful and plentiful right now. It is a great time to make a big batch of pesto and freeze extra for the winter. That little taste of summer can go a long way! You can freeze pesto in ice cube trays or on cookie sheets for individual serving sizes, and then transfer to ziploc bags or containers.You can search for pesto recipes on our recipes page.

   

 

Green beans are also plentiful. Check out the recipes page to make Dilly Beans, a very simple pickle that can be refrigerated or canned.

 

PLEASE NOTE:

* Budding Farmers: 4th packet this week will be labeled with your name. Please take only the packet with your name on it. Thanks! 

 

 * Fruit shares begin this week!  Be sure to check off the sign-in sheet for the fruit shares before taking your bag. Each member takes one bag from the crates, they are all the same. NEW LOCATION for crates: behind the check-out counter, next to the wooden hutch which holds the honey, mushroom, & bread shares.

 

* New eggs this week - Eggs will be coming from Spring Creek Dairy, and are local, certified organic, pasture-raised, soy-free and GMO-free. Price for these eggs is $5.75.

 

*EXTRA Breads & Mushrooms for sale:  on wooden hutch, with shares on the bottom shelf. No room for the table with the bountiful summer harvest.

 

THE HARVEST

Watermelon - new!

Sweet Corn

Red potatoes

Green peppers

Carrots

Tomatoes

Cucumbers

Summer Squash &/or Zucchini

Fresh Garlic 

 

COMING SOON: edamame (fresh soybeans), melons - cantaloupe, sweet peppers, paste tomatoes

UPICK: Green beans, Hot peppers,  Flowers & herbs, cherry tomatoes

 

RECIPES -

I made Fresh Corn Cakes for dinner, and they are so light and delicious. There is very little flour, and the egg whites are whipped, so they are very light and sweet, with 2 1/2 cups of corn in a batch (from about 5 ears). (This is an "old favorite" recipe, so please enter it into the search box to locate.)

Bruschetta - great with the fresh garlic and tomatoes!

Copycat PF Chang's Spicy Green Beans - simple and tasty!

Easy-Breezy Summer Rolls with Peanut Sauce - fun to make and great for a hot night!

Enjoy!

As always, if you need an idea for the produce in your share, check our Recipe Page! You can search by vegetable! 


Your farmers,

John and Aimee Good

Quiet Creek Farm

Posted 7/27/2015 2:43pm by John and AimeeGood.

Sorry about that! The previous email had the wrong link for the yummy beet recipes. Both links go to the cherry tomato galette.

The beet link is as follows:

http://eatlocalgrown.com/article/11173-top-10-ways-to-cook-beets

Enjoy!

Your farmers,

 

John and Aimee Good

Quiet Creek Farm

Posted 7/27/2015 1:49pm by John and AimeeGood.

 


FARM NEWS

Ever wonder why colored peppers are more expensive, and also sweeter-tasting, than green peppers? This topic came up for discussion in the barn at CSA pickup this week, and I thought I would share the conversation.

All peppers begin as flowers. After the flower is pollinated, a "baby" pepper fruit forms at the flower site. Over time it grows larger, and develops into a full size green pepper, for most varieties. There are a few specialty varieties that start purple. We have grown these previously. Either way, green or purple, this is an un-ripe pepper. Although it is tasty, it is not sweet like a ripe pepper, which will turn red, yellow, or orange typically. Although all peppers are good for you, colored  or "ripe" peppers have a higher nutrient content than green peppers, with the red peppers topping the charts.

In the share this week, the lighter green peppers, if left on the vine, would ripen to yellow and the darker green would ripen to red. Since it takes longer for peppers to "turn" and some are lost to rot during this time period, colored peppers are more expensive than green peppers at a market.

In addition to bell peppers, we grow three specialty types that we do not pick green. These long, Italian-type peppers have a thin skin, and ripen to a very sweet, deliciously-flavored pepper. They are my favorites. We grow Italias, which ripen to red, Oranos, which ripens to orange, and Xanthi, which ripens to yellow. Many people mistake these peppers for hot peppers because of their shape. But they are not hot at all. And they are quite delicious. Their flavor more than makes up for their smaller size and different shape. So watch the harvest updates - these tasty treats are on their way soon!

 

 

Attention: Please note -

* For those of you who are participating in Budding Farmers, please pick up your 3rd packet with seeds, growing info, crafts, and recipes!

 

 * Fruit shares begin next week - first full week of August!  Shares will be self-serve. Members take one bag from the crates. NEW LOCATION: They will be stacked behind the check-out counter, next to the wooden hutch which holds the honey, mushroom, & bread shares.

* New eggs this week - Eggs will be coming from Spring Creek Dairy, and are local, certified organic, pasture-raised, soy-free and GMO-free. Price for these eggs is $5.75.

 

*New location for extra Breads & Mushrooms, for sale, will now be on the top shelf of the wooden hutch, with shares on the bottom shelf. We need more space in the barn to hold the summer veggies - potatoes, tomatoes, etc. which do not go into the cooler, so the table has to go.

 

 

 

THE HARVEST

Sweet Corn- new!

Red potatoes

Green peppers

Carrots

Tomatoes

Cucumbers

Summer Squash &/or Zucchini

Fresh Garlic 

Sweet white onions

Red Beets

 

COMING SOON: Field tomatoes - heirlooms & red slicers, melons - watermelon and cantaloupe, sweet peppers

UPICK: Green beans, Hot peppers,  Flowers & herbs, cherry tomatoes

 

RECIPES -
Thanks to member Dorothy Siravo for two great recipe links :

Red beet information and great recipes:

http://eatlocalgrown.com/article/11173-top-10-ways-to-cook-beets.html?utm_medium=social&utm_campaign=postplanner&utm_source=facebook.com

 

Cherry tomato galette and local food blog:

http://kitchenvignettes.blogspot.com/2013/07/cherry-tomato-galette.html

 

Enjoy!

As always, if you need an idea for the produce in your share, check our Recipe Page! You can search by vegetable!  

Your farmers,

John and Aimee Good

Quiet Creek Farm

 


 

 

 

Posted 7/20/2015 12:06pm by John and AimeeGood.

 


FARM NEWS

Seasonal changes: As we have left the spring greens season behind and entered the summer season the vegetables have changed. The summer vegetables, such as cucumbers, tomatoes, melons, peppers, zucchini and summer squash; contain lots of water and nutrients, which is just what the body needs for re-hydration in hot weather. The root vegetables offer some substance and provide minerals and vitamins. The garlic and onions help keep our immune systems strong! It is true: a local, organic, seasonal diet puts us on the path to health of the body and mind! "Let food by thy medicine and medicine be thy food." -Hippocrates

Fruits & Roots Storage Tips: The storage requirements for these vegetables are all quite different. Read the storage tips below to keep your veggies at their best.  . .

ONIONS & GARLIC - Dry storage is best, such as in a basket on the counter, or in a cabinet.

BEETS & CARROTS - High humidity is required to keep the roots from wilting. Store in sealed container or plastic bag in the crisper drawer to maintain crispness.

CUCUMBERS, ZUCCHINI, SUMMER SQUASH, PEPPERS - These veggies are already full of water, so it is best to just place them loose in your crisper drawer. Storing them in a plastic bag creates excessive humidity, which can lead to slimy skins, and can hasten spoiling.

TOMATOES - Tomatoes are sensitive to chilling injuries. They must be stored at room temperature. A nice bowl on the counter works fine. Tomatoes should never be stored in the fridge, as the flavor and texture will be negatively affected.

EGGPLANT - Eggplant is sensitive to chilling injuries. It is best to store on the counter like tomatoes and use quickly. If that is not possible, store loose in the crisper drawer, and try to use quickly. If large brown spots develop, that is likely due to too cold temperatures.

POTATOES - Potatoes should be stored in dark, dry location at room temperature. A cupboard is fine. For long term storage, you can refrigerate, but it is not necessary or recommended for weekly storage.

CHARD - Chard should be stored in a sealed container or bag in the fridge. You can remove the stems first for easier storage.

 

 

Attention: Please note- For those of you who are participating in Budding Farmers, please pick up your 2nd packet with seeds, growing info, crafts, and recipes!

 

 

 

THE HARVEST

Red potatoes - new!

Green peppers - new!

Carrots

Tomatoes

Cucumbers

Summer Squash &/or Zucchini

Fresh Garlic 

Sweet white onions - new!

CHOICE: Swiss Chard, Beets, eggplant

 

COMING SOON: Field tomatoes, sweet corn, melons, sweet peppers

UPICK: Green beans, Hot peppers,  Flowers & herbs, possibly cherry tomatoes for snacking this week - more soon!

 

RECIPES - I searched my recipe archives for some old summertime favorites. You will have to type the names into the search box to locate these. Hope you enjoy!

*Pasta Tutto Giardino - a lovely dish that uses all the vegetables from the summer garden. Easy to improvise; always delicious.

*Cucumber Pancakes -a crisp and tasty pancake made from shredded cucumbers with herbs. Makes a nice light meal for a hot day.

*Cucumber Tomato Salad - simple and refreshing salad sans lettuce.

* Easy Green Bean Salad -with chopped tomatoes and feta.

 

Enjoy!

As always, if you need an idea for the produce in your share, check our Recipe Page! You can search by vegetable!  

Your farmers,

John and Aimee Good

Quiet Creek Farm

 


 

 

 

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