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Posted 11/16/2016 1:13pm by John and Aimee Good.


Thanks for the great responses to the survey so far! We have had over 100 members provide their feedback. I have updated the survey questions and fixed a few errors, ie. a few multiple choice questions that were not allowing for more than one response.

If you have NOT already responded to the survey, please take a minute to do so now. Click on the link to access the survey:

https://www.surveymonkey.com/r/D6GJZQ8

We would really like everyone's feedback as we plan for the changes for the upcoming season. We want to continue to be your CSA farm, and will do our best to accommodate all our member's needs!

Your farmers,

 

John and Aimee Good

Quiet Creek Farm

Posted 10/31/2016 3:04pm by John and Aimee Good.

RECIPES

Here are some great recipe ideas featuring the vegetables in your CSA share this week. You can search our RECIPE PAGE by vegetable to find more. (Most posted recipes are archived there.) Enjoy!

Potato Leek Soup

2 large or 4 small leeks, chopped

2 tbsp. butter

4 med. potatoes, chopped

1 quart chicken or vegetable broth

salt and pepper

Optional toppings:Yogurt, sour cream, chives

Saute leeks in butter until soft. Add potatoes. Add stock to cover potatoes. Boil until potatoes are soft. Blend soup. Add more stock or milk to desired consistency. Add salt and pepper to taste. Serve hot, with optional toppings if desired.

Serves 4-6

Celeriac Soup Recipe: Creamy Autumn Soupadapted from Your Organic Kitchen by Jesse Ziff Cool

2 tbsp. butter

1 med. onion, finely chopped

4 cups chicken or veg. broth

1 large potato, chopped

1 large celeriac, peeled and chopped

1 tbsp. chopped fresh thyme or ½ tsp. dried thyme

1 c. heavy cream

½ c. dry white wine (optional)

1 apple, finely chopped

1 c. shredded Cheddar cheese

sea salt and freshly ground black pepper

In a large pot over medium high heat, melt the butter and cook the onion until soft. Add the wine, if using, and cook a few minutes longer. Add the broth, potato, celeriac, and thyme. Bring to a boil over high heat. Reduce the heat to medium low and simmer for 1 hour, or until the vegetables are soft. (I have also made this soup in a hurry and just boiled the roots in the broth until tender, which takes less than half the time.)

Puree soup. Add the cream and stir until just blended. Stir in the apple and season with salt and pepper to taste. Top bowls of the soup with the cheddar cheese. (You can also serve the soup as is and offer the apple and grated cheese on the table to top the soup. It looks very pretty on top and I like the slight crunch of the apple.)

Serves 6

This soup makes great leftovers. You may have to add a bit more broth or water when reheating, and be sure to reheat gently so as not to overcook the cream. This hearty soup is excellent served with a salad and crusty bread.

Celery Root Vegetable Gratin

1 large or 2 small celeriac, peeled

2 large potatoes, scrubbed

1 large or 2 small sweet potatoes, peeled*    

1-2 onions, peeled

4 cloves garlic

1 tsp. salt

1–2 tsp. dried thyme

ground black pepper

About 2 c. light cream          

With food processor or by hand, slice celeriac, potatoes, sweet potato, onions, and garlic very thinly. Grease 9 x 13 pan with butter. Layer celeriac, potatoes, rutabaga, onions, and garlic in pan. Repeat layers until everything is used up or pan is near full.  Sprinkle salt, thyme and pepper over vegetables. Pour cream over vegetables until pan is 2/3 full. Bake covered at 375-400 for about an hour.  Vegetables should be tender and cream should have thickened.

Serves 6

*You can substitute other root veggies in this gratin. Thinly sliced carrot or turnip is nice. Also thinly sliced mushrooms are a delicious addition. You can also top it with some gruyere or other creamy cheese.

(A real crowd pleaser – don't tell them what's in it until after they taste it!)

 

 

Enjoy!

Your farmers,

 

John and Aimee Good

Quiet Creek Farm

Posted 10/31/2016 2:54pm by John and Aimee Good.

THE HARVEST

Broccoli

Carrots

Kale

Spinach &/or Asian spinach

Potatoes

Butternut squash

Garlic

Leeks

Onions

Choice: Beets, Celeriac, Cabbage, Sweet Potatoes

UPICK: Goodbye Upick garden - see you next year!

 

FARM NEWS: FINAL WEEK OF CSA PICKUPS!

Hard to believe we have come to the end of another season. It is always a bit sad: the gardens being put to bed for the winter, under a nice cover of grain crops and legumes to keep the soil covered and build fertility. But it is also a time to celebrate, and remember what a wonderful harvest we have had!

This year marked the most amazing strawberry harvest in all our 15 years of farming. All the fruits did well actually - muskmelon, watermelon, and tomatoes especially so! Zucchini, summer squash, and peppers had a very long harvest season. This sweet corn season was our best yet! Spring and summer lettuces were particularly bountiful, but the greens were nice all season long. Spring carrots were great. Fall carrots struggled, but we do have a nice amount for everyone this week.

Also, we have leeks, beets, and celeriac for you this week! Leeks are a mild, creamy onion which are delicious when sauteed slowly in butter. Potato-leek soup is the most popular way to cook leeks. (See recipe in next email!)  Celeriac is the most underappreciated root vegetable. It is also called celery root, but it is an entirely different plant than the stalk celery. Celeriac is very common in Europe. It has a wonderful taste and keeps extremely well. It is very versatile. After peeling off the fuzzy and bumpy skin, you can dice it for soup and casseroles, cut it into cubes for roasting with other root veggies, grate it raw for salads, slice it with potatoes for a delicious gratin, boil and mash it with potatoes, etc. Check for recipes in the next email!

2017 CSA Season:

If you have not yet completed our survey about CSA pickups/drop-offs for the 2017 season, please take a minute to do so! We want your input to help us set up next season to accommodate as many of you as possible! The Good Farm CSA pick-up and delivery survey is here! Thanks very much your help!

If you are ready to renew your CSA membership for next season now, please click on the new link for the 2017 CSA membership form. An update: please make checks payable to John Good or Quiet Creek Farm. We will not be officially changing our name to Good Farm until January 2017. Thanks!

I am sure many of you still have questions. We greatly appreciate your patience. We will be providing more information about the 2017 season over the next few weeks.

STOCK-UP PICKUP:

All Quiet Creek Farm stock-up orders must be picked up and paid for in full this week! Other stocking-up orders to be picked up this week include: pizzas from Switchback Pizza (Tuesday only), and Wild Alaskan salmon from Wild For Salmon. Please ask for help to get your stock-up orders!

Cooperative Shares: mushrooms, bread, and pizza

BARN STORE: We still have some items for sale this last week, including yogurt, Greek yogurt, eggs, cheeses, meats, breads, and mushrooms. Check the display cooler and freezer for last chance to pick up items available at the farm!

Your farmers,

 

John and Aimee Good

 Quiet Creek Farm

 

Posted 10/25/2016 9:39am by John and Aimee Good.

Here are the missing links - from the "Big Changes" email I sent yesterday.

Members' Survey: Please take just a few minutes to complete this survey, to help us serve you as best we can through the coming seasons. Questions will concern pickup days and times for on-farm pickup, and pickup locations and times for drop-off locations, as well as cooperative and other share add-ons. The Good Farm CSA pick-up and delivery survey is here! Thanks very much your help!

Members' Renewal:  We will begin taking CSA member renewals this week and next in the barn, for those of you who know you will be able to continue with us next season. You can access the 2017 Good Farm registration Form here. Just print the form, fill out, and return with your check deposit or payment to the barn.

If you need time to digest this information before making a decision, that is fine. We will continue to take member renewals through the winter. We will be making a new website, with online signup and credit card payment options in December. Members will be able to check their payments, schedule pickup changes and vacation switches, add on extra shares and more, directly from the website.

Thank you for growing with us! We look forward to welcoming you to our new farm, Good Farm!

 

Your farmers,

 

John and Aimee Good

Quiet Creek Farm

Posted 10/24/2016 12:04pm by John and Aimee Good.

RECIPES

Here are some great recipe ideas featuring the vegetables in your CSA share this week. You can search our RECIPE PAGE by vegetable to find more. (Most posted recipes are archived there.) Enjoy!

I just realized I have cream or cream cheese in each recipe this week. Well, it is fall and creamy foods are wonderful for cold weather! Also, I believe that good, healthy fats are good for you. So get some good organic and and natural dairy products and enjoy these tasty treats!

Creamy Spinach Sauce for Pasta

You can substitute any dark green for the spinach, such as kale or chard. You can also add other veggies, such as carrots, broccoli, cubed winter squash, etc. This is a simple recipe that is open to variation, and is also a good way to use up leftover veggies!

1/2  - 1 lb spinach, coarsely chopped

1/2 lb mushrooms, sliced (optional)

1 clove garlic, or some scallion, shallot, leek, or onion, finely chopped

1/2 cup heavy cream or a light cream sauce*

1 cup grated mild cheese, such as havarti, jack, colby, etc.

2 T. butter

1 T. flour

sea salt and pepper

12 oz. pasta, such as penne, fusili, rotini, etc.

 

Cook pasta according to package directions.

Meanwhile, melt butter in heavy sauce pan over medium heat. Add garlic or onion (etc.) and stir a few minutes. Add mushrooms and stir 1 more minute. Reduce heat to low. Add flour and stir. Add spinach and cream or light cream sauce. Stir until spinach is wilted. Add grated cheese and stir gently. If too thick, add more cream or cream sauce. Remove from heat. Add sea salt and pepper to taste. Serve over noodles.

*To make light cream sauce, melt 1-2 T. butter in heavy pan. Add 2 t. flour. Add 1 cup milk. Bring to medium heat and stir until thickened. Remove from heat.

Restaurant Style Garlic Mashed Potatoes

Ingredients

1 1/2 pounds potatoes (about 8 small), quartered, skin left on

1 1/2 teaspoons kosher salt, divided
1/4 teaspoon fresh ground black pepper
1 teaspoon garlic powder (or 1 clove garlic, minced & simmered in the butter)
1/2 cup sour cream
1/2 cup grated Parmesan cheese
1/4 cup unsalted butter, cut into pieces

Directions

  1. Place potatoes in a large pot or Dutch oven. Add enough water to cover the potatoes. Stir in 1 teaspoon of the kosher salt. Bring to a boil, then reduce heat, cover and simmer about 20 to 25 minutes.
  2. Meanwhile, place the remaining 1/2 teaspoon kosher salt, pepper, garlic powder, sour cream, Parmesan cheese and butter in the bowl of an electric mixer*.
  3. When potatoes pierce easily with a paring knife, remove from heat and drain. Add potatoes to the bowl with the other ingredients and mix on medium speed until mostly smooth (there may be some lumps, but we usually don't mind that). Serve.

*Alternatively, mix and mash up all ingredients by hand, with potato masher.

 

Creamy Mashed Sweet Potatoes

1 -2 large or 3-4 small sweet potatoes, peeled

1/2-3/4 cup mascarpone (Italian cream cheese)

salt and sugar to taste

Cut sweet potatoes into cubes. Boil in pot of water until tender. Drain. Add mascarpone or regular cream cheese and mix with electric mixer. For creamier dish, add more cream cheese. Add salt and sugar to taste.

 


Your farmers,

 

John and Aimee Good

Quiet Creek Farm

Posted 10/19/2016 6:39am by John and Aimee Good.

You have one more day to place orders for all products. Deadline is midnight tonight, Wednesday Oct. 19th.

I need to place Hillacres Pride beef sticks & cheese orders tomorrow. However, if you only want grass-fed beef, raw honey, or dairy products from Klein Farms, I can take orders through Friday for these products.

Hope that helps if you missed the opportunity to get your order in!

To place an order, please click on the link for the 2016 Stocking Up Order Form.

Fill it out and return by email today for any orders including Hillacres Pride cheeses and/or beef sticks. Orders for grass-fed beef, honey, and/or Klein Farms dairy can be returned by email or to the barn by Friday, October 21st. Orders will be available for pickup the last week of CSA shares, Tues. Nov. 1st and Fri. Nov. 4th. Payment is due at pickup.

Your farmers,

 

John and Aimee Good

Quiet Creek Farm

Posted 10/17/2016 11:55am by John and Aimee Good.

RECIPES

Here are some great recipe ideas featuring the vegetables in your CSA share this week. You can search our RECIPE PAGE by vegetable to find more. (Most posted recipes are archived there.) Enjoy!

Butternut squash is very versatile. It can be cut in half and roasted, savory with salt and sage or sweet with butter and maple syrup. It can be peeled and cubed to roast with other root veggies or sauteed with other veggies or black beans for a Mexican-themed dish. It is wonderful in soups, with ginger, curry powder and hot pepper, or with toasted sage leaves and apples. Cooked pureed butternut squash can be used to replace canned pumpkin in recipes for pumpkin pie, pumpkin muffins and breads.

Below are two more ways to use butternut squash that we really enjoy -

Butternut Squash Gnocchi with Sage Butter

Here is my favorite recipe for butternut squash - it is actually very simple to make. It just requires some advance planning. Great for dinner guests or a special family meal!

Ingredients
1 butternut squash (about 1 1/2 pounds)

2 large eggs, lightly beaten

1 1/4 tsp. salt

1 1/2 cups all-purpose flour

Sage Butter Sauce

4 ounces (1 stick) butter

12 fresh sage leaves (I have substituted dried as well)

2 ounces Parmesan cheese, grated (about 1/2 cup)

salt, to taste

fresh ground pepper, to taste

Instructions

Position a rack in the lower third of the oven and preheat to 350 F. Cut the squash in half lengthwise, through the stem end, and place on a greased cookie sheet. Roast until tender, about 35 minutes.

When cool enough to handle, scoop out and discard seeds. Remove squash flesh (pulp) and place in a sieve. Set the sieve over a bowl to catch liquid and all squash to drain in a refrigerator overnight.

The next day, puree the squash in a food processor. Transfer puree to a bowl and add the eggs and salt, stirring to combine. Add the flour and blend thoroughly. The dough should be sticky and soft.

Bring a large pot of water to a boil Using a teaspoon, form walnut-sized pieces of dough nad push them off the spoon and into the water with your fingers. Alternately, use a pastry bag and a knife.

Cook the gnocchi in batches, 10 to 15 pieces. Once the gnocchi have risen to the surface, poach for exactly 2 minutes. Remove gnocchi with a slotted spoon and set aside to drain. Repeat until all the dough is used up.

Sage butter sauce prep

Place butter in a large skillet and cook over medium heat until the foam subsides and the butter begins to lightly brown. Add the sage leaves, a pinch of salt, and pepper.

Add the gnocchi to the browned butter, tossing to coat. Sprinkle with Parmesan and serve immediately.

Serve 6.

 

Squash rolls - adapted from Simply in Season. 

These rolls are always a hit at Thanksgiving dinner. The squash makes them soft and tasty, and a pretty color too! They are very simple to make and even those who do not love squash love these rolls! 

2 cups cooked, pureed winter squash*

1 cup milk

1/3 cup sugar

3 tbsp. butter or veg.oil

2 tsp. salt

Combine in a saucepan and heat slowly until woarm, stirring to blend. Or warm in microwave.

1 cup unbleached bread flour

1 c. whole wheat or sprouted flour

2 tbsp. active dry yeast

Combine in a mixing bowl. Add liquid ingredients and beat well until smooth.

1 3/4 -2 1/2 cups bread flour (can use up to 1/2 whole wheat or sprouted flour if desired)

Stir in enough additional flour to make a soft dough. Knead about 5 minutes, until smooth and elastic. Place in greased bowl. Cover with damp cloth and let rise in a warm place until doubled in bulk. Punch down and let rise 10 minutes. Divide dough into 24 pieces for small dinner rolls, 12 pieces for larger sandwich rolls**, and place on greased baking sheet. Cover and let rise until doubled. Bake in preheated oven at 350F until golden brown. Brush with milk for a soft crust and let stand for 5-10 minutes before moving to a wire rack to cool.

*To cook squash, I prefer to cut in half and roast cut side down in a large baking dish with about 1/2 inch of water in the bottom. Roast at 350 for about 30 minutes for small squashes, 45 minutes for large, until pierced tender with a fork. Remove and let cool slightly. Then scoop out flesh from insides. Puree in food processor, in bowl with stick blender, or just mash up well with with fork or potato masher.

**To shape sandwich rolls, I roll dough out to about 1 inch thick and cut rounds with the screwband to a large mouth mason jar lid.

 


Your farmers,

 

John and Aimee Good

Quiet Creek Farm

Posted 10/17/2016 11:23am by John and Aimee Good.

THE HARVEST

Green peppers

Lettuce/spinach

Potatoes

Butternut squash

Carrots

Broccoli

Garlic

Red Onions

Choice table: red tomatoes, green tomatoes*, eggplant, sweet potatoes

*Note - green tomatoes will ripen eventually. Can be used green or left out on the counter to ripen.

COMING SOON:Cabbage, celeriac, red beets

Cooperative Shares:Mushrooms, fruit, bread, pastured meats, pizzas.

FARM NEWS: October 12th was National Farmer's Day - a day set aside to thank farmers for producing the food we eat. As CSA farmers, we are so lucky that we get to hear "thanks" from you, our members, all season long! It really does make a difference. Knowing that all the hard work is truly appreciated helps us to go the extra mile, at the end of a long day, or a long season!

Farmer John manages all the day to day work in the fields, from field prep, to planting, to harvest. Helping him are the assistant manager Michelle, and farm crew David and Amanda, amazing barn manager Heidi, and wonderful volunteers Kay and Meg, and me (office manager, barn manager, field helper, etc.) We are so grateful to everyone, for helping to make this farm run every year, and to you, our members, for supporting local farmers! So thank you too!

 

Your farmers,

John and Aimee Good

Quiet Creek Farm

Posted 10/12/2016 12:31pm by John and Aimee Good.

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, and natural dairy products. 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 2016 Stocking Up Order Form.

Fill it out and return by email or to the barn on or before Tuesday October 18th. Orders will be available for pickup the last week of CSA shares, Tues. Nov. 1st and Fri. Nov. 4th. Payment is due at pickup.

Stock-up orders from out other cooperative partners, such as Switchback Pizza, Wild for Salmon, Ledamete Grass Farm, and North Star Orchard, will be available shortly! Watch your inbox for more information. Thanks!

 

Your farmers,

 

John and Aimee Good

Quiet Creek Farm

Posted 10/11/2016 8:08am by John and Aimee Good.

THE HARVEST

Turnips

Green peppers

Greens Choice

Kale

Potatoes

Sweet Potatoes - back again!

Garlic

Red Onions

Choice table

COMING SOON: Broccoli, Butternut squash, cabbage

UPICK at the farm: ?? May have been a frost last night - we will see if the cherry tomatoes and hot peppers survived the cold  night! Parsley will not be affected - it is very cold hardy!

Cooperative Shares:Mushrooms, fruit, bread, cheese.

FARM NEWS:The leaves are beginning to turn, nights are getting colder, the first frost is on the way, it really feels like autumn now! As the weather cools, the vegetables change too. Roots and greens, storage crops like garlic and onions and winter squash; these are the veggies of fall. Filling, dense, flavorful vegetables are perfect for colder weather; great for soups, stews, casseroles, roasts, etc. Garlic and onions are also good immune-system boosters, helpful as we enter the season of colds and flu. The juicy, watery summer crops, great for re-hydrating on hot days, just don't make sense any more. Isn't it great how nature knows just what our bodies need in each season?

As we approach the last few weeks of the season, many members have wondered about "stock up" opportunities. There will be chances to stock up on many of the wonderful items available at Quiet Creek Farm, including fruit, meats, cheeses, wild Alaskan salmon, pizzas, etc. More information will be coming shortly!

Also, information on member renewal for the 2017 season will be available in the next few weeks. Thank you for your patience!

Your farmers,

John and Aimee Good

Quiet Creek Farm

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