News and blog

Welcome to the blog.
Posted 10/27/2014 4:42pm by John and AimeeGood.


LAST WEEK OF CSA SHARES!

We hope you have enjoyed the 2014 harvest season! This is the final week of CSA shares, Tuesday October 27th and Friday October 31st.

CSA MEMBERSHIP RENEWAL REMINDER:

 Please visit our Member Sign-up page to secure your share for the 2015 season. $100 down payment is all that is required to sign up. If you wish to pay in full by check, you will need to sign up and bring your invoice and payment to the barn this week! Otherwise, share payments can be made online via our website.


PLEASE NOTE:

1) Stock-up orders are here this week! Payment is due at pickup.

2) All bread shares will have a double pickup this week! Please take 2 loaves for every 1 you get regularly. This is a bonus week! The bread freezes beautifully. When you are ready to eat it, you can thaw the entire loaf, or just take out the slices you need and thaw in the toaster.

3) Chicken and pizza stock-up orders will be in for pickup this week.

 

BOUNTY OF CARROTS

As CSA members, you share in the risks as well as the bounty of the farm. As I said before, this has been the year of the carrot. Both the spring and fall crops have grown very well, but the fall carrots yields have been truly exceptional. Therefore all members will be getting a bulk amount of carrots in the share this week. If stored properly, these carrots will keep for months. We have kept them in storage until spring, and they remain crisp and sweet! The fall carrots are a special variety called Bolero which is especially suited to storage.

Carrots like to be stored in a cold, humid environment. Your fridge crisper drawer is fine, but be sure to keep them in a bag. They will dry out and become rubbery if left loose in the crisper drawer. If you are short on fridge space, you can also store them in an unheated basement, but be sure to place them in a sealed container to prevent rodent damage and also to retain humidity. They will not keep as long if stored above 40 degrees.

Carrots can be frozen or canned as well. Check out this link for making and canning your own Carrot Pickles!  For detailed instructions on freezing carrots go to  http://www.pickyourown.org/carrotsfreezing.htm

Freezing is a simple process, and they take up very little space when processed this way. Have fun!

 

THE HARVEST

Butternut Squash

Cabbage

Carrots

Beets 

Celeriac

Kale

Spinach

Onions

Garlic 

Potatoes &/or Sweet Potatoes


 UPICK: herbs

 

COOPERATIVE SHARES this week:  bread- special bonus share this week! Please take 2 loaves for every one you get normally!

 

RECIPES

Fresh Carrot Pickles- this recipe makes 1 jar of refrigerator pickles. Check out the link above to can a small batch of carrot pickles.

Thanks to a CSA member for contributing this tasty recipe for Roasted Beets N' Sweets.

Two recipe ideas for winter squash: Bechamel Winter Squash Lasagna and Winter Squash braised in Apple Cider

 

 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 10/21/2014 12:30pm by John and AimeeGood.


We are nearing the close of the 2014 harvest season. It seems to have gone by so quickly! Although we experienced a few hardships on the farm this season, with the blight problems affecting the tomatoes and potatoes, we feel the 2014 season was quite bountiful and we sincerely hope you all have enjoyed your shares of the harvest!

We are excited about the amazing carrot harvests this year - it truly has been the year of the carrot - our best ever. All the roots have really enjoyed the fairly regular rainfall we have received throughout this season, and produced quite well. The lettuces and greens did wonderfully also. We are pleased with the salad mix lettuces which we expanded this year, as well as the trials of the Surrey (wild-type) arugula, red-veined (Red Kitten) spinach, and the purple kale (Redbor). The fall broccoli and cabbages have been truly amazing, both in the size of the heads and the quality. The new pepper Revolution, was truly a beautiful huge pepper, and we plan to grow more next year.

We took extra care of the tomatoes in the hoophouse in hopes of protecting them from blight and prolonging their harvest period, and it worked! Happily, we had tomatoes in the harvest up until just a few weeks ago. We plan to add more blight-resistant varieties to the field plantings for next year, based on the positive results from this year's trial planting. The new silver reflective plastic mulch which we trialed in the onions also seems to have been effective. On average, the onions this year have been larger and of better keeping quality than we have had before. We are excited that many of our trials have been successful, and as always, we hope to further improve our farming systems next year! We are grateful indeed for the harvest which has been provided by the earth, water, sun, and plenty of hard work!

 

We have already begun our plans for the upcoming harvest season. We keep records of the harvests and plantings all season long, and note ideas on improvements and new possibilities for the coming season. We will ask for your comments and suggestions in our annual survey, which will be available online in a few weeks. Watch your inbox!

 

For the 2015 season, we have switched to an online sign-up process through our website. We are excited about this new system, and we think it will be very user-friendly for you, our members. Members will be able to sign up, make payments, check balances, and more; all right from our website. Also, as we plan to be transitioning to our new home over the next year, this will also help to avoid the possibility of checks lost in the mail.

Therefore, we are only accepting check payments for paid-in-full shares up to the end of this CSA season, October 31st 2014. Otherwise, share payments can be made online via our website. $100 down payment is all that is required to sign up. We will hold spots for all current members until the end of 2014. We will begin accepting new members from the wait list in 2015.

While it is fresh in your mind, we encourage you to take a moment to sign up for the 2015 season, on our Member Sign-up page.

Thank you for supporting your local small organic farmer, and making the commitment to eat seasonally, and well!

 

Your farmers,

 

John and Aimee Good

Quiet Creek Farm

Posted 10/20/2014 3:04pm by John and AimeeGood.


Ledamete Grass Farm will have 1 more market in November, with pick-up only at their farm in Schnecksville. Products available include pastured & forest-raised pork (including NEW specialty sausage flavors, Canadian Bacon, Jowl Bacon, and Bacon), pastured chicken, and 100% grassfed beef.  Contact them directly with any questions.

Pastured Chicken, Pasture & Forest-Raised Pork, and more!
View this email in your browser
LAST Ledamete Grass Farm Market! Easy Online Ordering!
LAST MARKET!!!

Order Your Pastured Meats Today- Deadline Midnight October 24th!

Pasture & Forest-Raised Pork, Pastured Chicken, and 100% Grassfed Beef

PRE-ORDERS ONLY. All orders will be bagged and tagged with your names and available for pick up in the Quiet  Creek freezer on either Tuesday, Oct. 28th OR Friday, October 31st.

Click here to order today: Quiet Creek Pre-order Market
Ledamete Grass Farm will be at Quiet Creek Farm with their locally and sustainably raised pastured meats. To learn more about our farming practices, read below and visit our website. To order visit our e-commerce site here. 
Ledamete Grass Farm Pasture & Forest-Raised Pork
We raise Tamworth cross heritage breed pigs, as they thrive in the forest and field and are known for their excellent flavor. In addition to forage, our pigs are fed local grain raised with organic methods, organic veggie compost, and grass-fed raw dairy products. 
Ledamete Grass Farm Pastured Poultry
Our chickens and turkeys are raised on pasture with constant access to fresh bugs, herbs and grasses. In addition to the forage they find, we provide our birds with grain, grown and milled fresh by a local farmer who utilizes organic methods. The birds' access to fresh air, exercise, sunshine, green grass and bugs creates very delicious and nutritious meat!
Know Your Farmer- Don't Buy Food From Strangers!

The Fix Family
 
Ledamete Grass Farm
5471 Sell Rd.
Schnecksville, PA 18078
ledametegrassfarm.com
ledametegrass@gmail.com
610-767-4984
Copyright © *2014* *Ledamete Grass Farm*, All rights reserved.



Your farmers,

 

John and Aimee Good

Quiet Creek Farm

Posted 10/20/2014 2:59pm by John and AimeeGood.


Farm News: A few new vegetables in store for you this week: sweet potatoes, butternut squash, and celeriac. The sweet potatoes vary in size and shape. Just scrub them clean and bake whole for a simple and tasty treat, especially with a pat of butter melted inside! Sweet potatoes and butternut squash prefer to be stored in dry conditions at room temperature. Butternut squash is a very versatile squash. It can be baked and eaten sweet or savory. It can be peeled and cubed for stews and saute. It can be baked or steamed and pureed for pumpkin pie, muffins, breads, soup, etc.

Celeriac is the most under-appreciated root vegetable. Although it is quite funny looking, like a hairy little space man, it is very versatile and delicious, with a distinctive celery-like flavor. It must be peeled to remove the rough outer skin. Then you can shred it raw for salads and slaws. It can be cubed or diced and used in soup or sauteed vegetables. You can cube it and roast it with other root veggies. It can be boiled and mashed with potatoes. It keeps very well, in a cold humid place. Wrap loosely and store in the crisper drawer of your fridge. Check out this produce guide from Martha Stewart for a wealth of ideas for celeriac.

 

WILD FOR SALMON is coming to the farm this week with their wonderful Wild Alaskan salmon and other seafood. If you did not pre-order, do not worry. They will be bringing extra products and you can make purchases during pickup hours on Tuesday or Friday this week - October 21st and 24th! You can check out their products on their website - www.wildforsalmon.com

 

THE HARVEST

Butternut Squash

Cabbage

Carrots 

Celeriac

Sweet Potatoes

Salad Mix

Kale

Green & colored peppers

Onions

Garlic 


 UPICK: herbs

 

COOPERATIVE SHARES this week: pizza, chicken, cheese, fruit and bread

PLEASE NOTE: PIZZA SHARES HAVE BEEN CHANGED TO THIS WEEK. STOCKING UP PIZZA ORDERS WILL BE DELIVERED NEXT WEEK.)

 

RECIPES & STORAGE TIPS

Two lovely new recipes for celeriac: Celeriac & Roasted Garlic Soup, and Maple-Bacon Roasted Apples and Celeriac. Of course I must also mention my favorite - Celeriac Soup: Creamy Autumn Soup - everyone loves this one; it is topped with chopped apples and grated cheddar.

I know Kale chip recipes abound, but here is another good one: Kale Chips with Chili Sauce.

Here is a tasty version of Colcannon, a traditional Irish dish, with creamy potatoes and cabbage or kale. This version is topped with cheddar cheese and baked, Colcannon with Cheddar.

 

 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 10/14/2014 10:17am by John and AimeeGood.


DEADLINE FOR STOCKING UP ORDERS IS TODAY!

You can bring them to the barn or email an order today, Tuesday October 14th. To place an order, please click on the link for the 2014 "Stocking Up" Order Form.  Orders will be available for pickup the last week of CSA, Tues. Oct. 28 and Fri. Oct. 31. Payment is due at pickup.

 

SWITCHBACK PIZZA ORDERS DUE FRIDAY, OCT. 17TH!

Please email or call Marguerite to place your order. You may also text your order if you would like. Please provide your name, the pizza varieties, quantities and what day you pick up at Quiet Creek. Thank you! marguerite@switchbackpizza.com
610-547-5625

Please order by October 17th. Your order will be available for pick up the last week in October.

All varieties are available in either the Neapolitan Crust or Organic Whole Wheat Crusts, please add $1 for the Organic Whole Wheat Crust


Margherita-
Fresh mozzarella, basil and tomato sauce $8

Fall Vegetable Pizza- Our choice of green vegetables, onions, fresh mozzarella and tomato sauce $10

Pepperoni- Switchback's custom pepperoni made from local naturally raised hormone free beef and pork, fresh mozzarella and tomato sauce $10

Blue Moon- gorgonzola, roasted portobello mushrooms and caramelized onions $10

Sausage- our own sausage made with a locally brewed Funk beer, onions, fresh mozzarella and tomato sauce $11

3 pack Neapolitan Crust -$9
3 pack Organic Whole Wheat Crust- $10

 

Marguerite C. Viola
Owner
Switchback Pizza Company, LLC
610-547-5625
marguerite@switchbackpizza.com

www.switchbackpizza.com

 

 


Your farmers,

 

John and Aimee Good

Quiet Creek Farm

Posted 10/13/2014 11:20am by John and AimeeGood.

 

              

                 Logo

 

Dear Quiet Creek CSA Members,

Wild for Salmon will be back again for the annual 
'stock up for winter' days at Quiet Creek Farm!

Tuesday, October, 21st
&
Friday, October 24th
 
Pick up will run from 1pm-7pm both days, and is located at the Quiet Creek CSA pickup barn!

  

If you are interested in salmon or other seafood for your freezer, please review the information below.  You will find products and pricing information on our website.  Please email your pre-order to  info@wildforsalmon.com, with Quiet Creek listed in the subject line. You can also email or call us with any questions. 

570-387-0550.

 

Payments will be made to Wild For Salmon at pickup.

Cash or check is preferred.  

 

Pre-orders are not necessary, but helpful.

  

Current Product List and Prices

CLICK HERE

 

We offer a BULK discount at 20 lbs. 

If you will be ordering 20 lbs or more, you will save $1 per pound!

You are welcome to combine items to make your 20 lbs.

PLEASE PRE-ORDER IF YOU WILL BE ORDERING 

20 POUNDS OR MORE!

 

This year we have some NEW products.

Check out these new items:

Garden Style Salmon Burger

Salmon Burger - No Spices

Ground Salmon

 

HELPFUL ORDERING INFO...

Portions available in 10 lbs cases. (approx 10 or 11 packs in a case)

Fillets available in a 20 lbs case (approx 12-14 whole fillets in a case)

All burger varieties are available in cases of 10 packs (2 burgers per pack)

 

 

More information can be found on our website 

Wild For Salmon  

 

SAMPLE ORDER...

Jenn Kurian/Quiet Creek CSA

Tues or Friday Pick-up...............PLEASE indicate which pick up you attend
570-387-0550.....................PLEASE be sure to include your phone number

20 lbs portions

1.5 lbs natural hot smoked

3 packs of burgers

1 pack of salmon sausage

1 lb halibut

2 lbs rockfish

1 smoked salmon spread

Thank you!

 

We look forward to providing you with the best Alaska has to offer!  

Thank you for supporting the fisherman!

 

 

Thank you!

The Wild For Salmon Crew

info@wildforsalmon.com 

570-387-0550

About Us

Steve and Jenn Kurian spend their summers aboard their fishing vessel, the Ava Jane, in Bristol Bay Alaska.
Wild For Salmon was formed to allow our fellow East Coasters to have access to incredible Wild and Wonderful Salmon!  You can read our story and see pictures on our website...wildforsalmon.com

Wild For Salmon
521 Montour Blvd
Bloomsburg, PA 17815
570-387-0550




Your farmers,

 

John and Aimee Good

Quiet Creek Farm

Posted 10/13/2014 11:11am by John and AimeeGood.


Farm News: The autumn harvest season is bountiful. Many of the crops that are harvested at this time of year will keep. In times past, people would use the autumn bounty to stock their pantries and root cellars for the long winter. Although most of us no longer have root cellars, we can still keep the excess produce that is not used weekly. Follow the tips below for storing extra produce from your share.


1) Use fresh greens first, preferably within 1 week. Any greens not used can easily be frozen for later use. Simply steam or boil in 1 inch of water until wilted. Drain and cool in ice water. Squeeze out excess water and pack into freezer bags or containers. These will be wonderful to have in the winter and take up little space in the freezer.

2) Store tubers and alliums (potatoes, sweet potatoes, onions, and garlic) in a cool, dry place, out of direct sunlight.

3) Store roots (carrots, beets, celeriac, turnips, etc.) in a cold, humid place. In the fridge, use plastic bags in your crisper drawer. The dry air of the fridge causes the roots to dry out and become rubbery. In a cold cellar, pack roots in damp sand in rodent-proof containers if necessary.

4) Store cabbages in a cold, humid place. For long term storage, wrap cabbages in newspaper or brown paper rather than plastic bags. If outer leaves turn black and slimy, simply wash off and peel cabbage until you come to a good layer.

5) Peppers are easily frozen, sweet or hot. Simply de-seed and chop for short-term storage, 1-2 months. For longer term storage, it is best to steam peppers for 1-2 minutes, cool in ice water, dry and pack in freezer bags. This blanching will stop enzymes and preserve more nutrients for long term storage.

 

"STOCKING UP SALE" ORDER FORMS DUE TOMORROW!

To place an order, please click on the link for the 2014 "Stocking Up" Order Form. Fill it out and return by email or to the barn by Tuesday October 14th. Orders will be available for pickup the last week of CSA, Tues. Oct. 28 and Fri. Oct. 31. Payment is due at pickup.

OTHER GOODS: Switchback Pizza will be coming on Oct. 28th and 31st. Ordering information will follow in a separate email. Wild for Salmon will be coming to the farm for stock-up sales on Oct. 21 and 24th. More info in an upcoming email! Ledamete Grass Farm will be sending out their own stocking up order form shortly as well.  

 

THE HARVEST

Mix N' Match Greens: Arugula & Asian greens

Savoy Cabbage (pictured below)

Broccoli

Bok Choy

Carrots 

Salad Mix

Turnips &/or Radishes

Red Beets

Green & colored peppers

Eggplant

Onions

Garlic 

Potatoes

COMING SOON: Butternut squash, sweet potatoes, Red cabbage, celeriac

 UPICK: Hot peppers, fresh herbs, flowers

 

COOPERATIVE SHARES this week:fruit and bread

 

RECIPES & STORAGE TIPS

Savoy cabbage is a crinkly, dark green cabbage. This pretty cabbage can be used to replace green cabbage in any recipe, such as Cabbage rolls, Sauerkraut, Coleslaw, etc. which are "old favorite" recipes - type into search engine to find.

My favorite method of cooking cabbage is braising. Check out this Butter Braised Savoy cabbage recipe for a simple, creamy-tasting side dish.

For a delicious and pretty dish, try this Savoy Cabbage, Apple, Onion & Gruyere Rustic tart.

This recipe for Leek & Turnip soup is a simple and tasty meal, with rice in the soup. To use brown rice instead, just increase the cooking time to 45 minutes.

Since we have big beautiful bok choy heads again this week, check out these links for new ideas  . . .

http://blog.williams-sonoma.com/5-ways-with-bok-choy/

http://chinesefood.about.com/od/vegetablesrecipes/tp/bokchoy-recipes.htm

 

 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 10/6/2014 10:35am by John and AimeeGood.


Farm News: So the new Red Kitten spinach that I wrote about last week will actually be in the share this week! It had not sized up as much as we had hoped for last week's share, but the green spinach had re-grown beautifully, so we harvested that instead. The second planting of broccoli is in, and the first fall carrots are ready - yeah! Although it was very cold this weekend, we did not get a killing frost, and the eggplant and peppers are still producing.

We dug all the sweet potatoes from the ground last week. Because they are spreading plants and the roots themselves are brittle and break easily, we dig them by hand - 3000 feet of sweet potato rows with 5 people. It was a tiring week! Now they are all laid out in the greenhouse for curing. The curing process sweetens the roots and also seals any broken ends. Like winter squash, them emit a sap that heals any wounds which helps them to store through the winter.

 

"STOCKING UP SALE": There was a typo on the order form for the price of ribeye steaks. They are $15.20/lb not $145.20/lb.

To place an order, please click on the link for the 2014 "Stocking Up" Order Form. Fill it out and return by email or to the barn by Tuesday October 14th. Orders will be available for pickup the last week of CSA, Tues. Oct. 28 and Fri. Oct. 31. Payment is due at pickup.

OTHER GOODS: Switchback Pizza will be coming on Oct. 28th and 31st. Ordering information will follow in a separate email. Wild for Salmon will be coming to the farm for stock-up sales on Oct. 21 and 24th. More info to come shortly. Ledamete Grass Farm will be sending out their own stocking up order form shortly as well.  

 

THE HARVEST

Red-veined Spinach (new variety called Red Kitten)

Broccoli

Carrots 

Salad Mix

Radishes &/or Turnips

Red Beets

Sweet peppers

Eggplant

Onions

Garlic 

CHOICE: Tomatoes, Leeks, Sunshine Squash, Cabbage, Bok choy, zucchini

COMING SOON: Butternut squash, sweet potatoes, Savoy and red cabbage, celeriac

 UPICK: Hot peppers, fresh herbs, flowers, raspberries

 

COOPERATIVE SHARES this week: cheese, fruit and bread

 

RECIPES & STORAGE TIPS

Two great recipes for broccoli: Braised broccoli with leeks and Roasted broccoli with parmesan, one from me and one from farm manager Michelle - tested and approved! 

 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 10/2/2014 1:23pm by John and AimeeGood.


It is hard to believe, but we are nearing the end of the CSA season. The last days of CSA pickup will be Tuesday Oct. 28th and Friday Oct. 31st. Every year we give our members a chance to "stock up" on the wonderful foods from our local suppliers including grass-fed beef, local honey, wholesome dairy yogurts, Hillacres Pride cheeses, and Klein Farms yogurts and cheeses. In my experience the storage quality of these items is as follows: beef will keep frozen for several months, yogurts will keep for up to a month in the fridge, fresh cheeses such as mozzarella, ricotta, and spreads will keep frozen for several months, vac-sealed hard cheeses from Hillacres Pride  will keep for several months in the fridge; these cheeses are aged at least 6 months prior to being packaged and sold.

To place an order, please click on the link for the 2014 "Stocking Up" Order Form. Fill it out and return by email or to the barn by Tuesday October 14th. Orders will be available for pickup the last week of CSA, Tues. Oct. 28 and Fri. Oct. 31. Payment is due at pickup.


OTHER GOODS: Wild for Salmon will be coming to the farm for stock-up sales on Oct. 21 and 24th. More info to come shortly. Ledamete Grass Farm will be sending out their own stocking up order form shortly as well. As I hear from any other producers, such as the pizza, bread, and fruit folks, I will let you know!

Your farmers,

 

John and Aimee Good

Quiet Creek Farm

Posted 9/29/2014 10:43am by John and AimeeGood.


Farm News: The lovely rainbow of fall color has begun. And the change in weather is bringing some new vegetables into the harvest. A new variety of spinach which we trialed this year called Red Kitten is in the harvest this week. It has a lovely red-vein and very tender leaves. We have the first fall cabbages in the share, as well as the fall beets. The hakurei turnips which you will remember from the spring are back, with lovely tender greens. 

You may notice that some of the crops, such as turnips, cabbage, and broccoli, which are grown in both spring and fall, are more beautiful in the fall. There are less flea beetle pests in cool weather to put holes in the leaves. Also, as they are reaching maturity, the weather is becoming cooler, which is more favorable for their continued growth. The spring cool season crops are planted in cool weather, but the summer is approaching as they are nearing harvest time. They are sometimes forced to ripen prematurely by a heat wave, or damaged by the increasing populations of insect pests arriving with the summer heat.

 

THE HARVEST

Mix N' Match Greens: Asian greens, Red-veined Spinach 

Kale

Salad Mix

Radishes

Hakurei turnips

Cabbage

Beets

Sweet peppers

Eggplant

Onions

Garlic

Potatoes

CHOICE: Tomatoes, Leeks, Broccoli,Delicata Squash

 

COMING SOON: Butternut squash, sweet potatoes, Bok choy

 UPICK: Hot peppers, fresh herbs, flowers, raspberries

 

COOPERATIVE SHARES this week: chicken, fruit and bread

 

RECIPES & STORAGE TIPS

A CSA member suggested we include this delicious recipe for Baked Delicata Squash with cream and parmigiano on the website. Thank you! Also, here is a lovely Beet dip made with greek yogurt.

Reminder: winter squash prefer to be stored at room temperature, 50-65 degrees is perfect for them. They can get chilling injuries if stored in the fridge. Delicata squash are unique in that their skins are very tender. Farm assistant manager Michelle inspired me to experiment with chopping the delicata in small cubes (after de-seeding) and sauteing. I made a burrito mixture with black beans and corn seasoned with cumin, chili powder and cilantro for dinner, as well as a breakfast hash with onion, potato, delicata, and orange pepper. Have fun experimenting in your kitchen. Pass on your good results!

-Aimee

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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