Kale and Strawberry Smoothies

Planting is the theme right now as we get the last of our summer crops in the ground.   It certainly has been a challenge to get working in the ground with all of the rains we have had.   Our melons and winter squash were planted last week, and we are currently trellising tomatoes and interplanting cucumbers with the tomatoes.

Sad news that I will not be baking anymore until we harvest our grains again in August.   For those of you who love our bread, it will return later this summer.   It is kind of a nice transition to harvesting and weeding all of our gardens anyway.   I will have more time to give the growing more attention now that I am not baking.   Our grains are almost out, and the whole reason I bake is because I can use our very own homegrown, certified organic, non GMO grains.   We have a lovely field for harvest this summer, and I will start baking when it’s ready.

We do have lots of growing going on now too!

Bright Lights Swiss Chard
Bright Lights Swiss Chard


This Week

Snow peas!!!- Sugar snaps will be ready next week.

Beautiful red onions


Swiss Chard

Green and red romaine lettuce

Butterhead lettuce

Cauliflower and broccoli- light on both- end of the broccoli, beginning of the cauliflower!

Cilantro and Basil!!!!!

We have a nice cooler selection for those of you who have been enjoying it and here is my recipe for the week!


Kale and Strawberry Smoothie
1 cup Kale
1 cup Strawberries
1 cup of plain greek yogurt
1 cup of ice
1 tablespoon chia seeds (these can be purchased at Everything Natural in Altoona, Wholesome Living Marketplace in Bedford or Fisher’s Country store in Cessna)
1 tablespoon honey
Combine ingredients in a blender and run on high until the kale appears to be well incorporated.
 The CSA’s will be all market choice this week.   Half shares will have a credit of  $11.00, Regular shares will have a credit of $21.00 and large shares will have a credit of  $32.00.   This way you will be able to really customize what you get this week.




Whatcha gonna do with all that kale?

Kale and Broccoli
Kale and Broccoli


Oh yeah, bring on the kale!   I get a kick out of people talking about CSA and all the greens in the spring.   This is something we haven’t done before, but this year we do have so many greens ready, so everyone is getting their annual dose of kale this week.   Ok, maybe not the whole year’s worth in one week, but it really seems like we have a lot to share this week.   Now what to do with it…..


Sauteed Kale

16-24 oz of kale

2 T olive oil

2 cloves garlic minced

1/2 cup vegetable stock

sea salt to taste

Heat Olive oil in a large skillet and add the garlic.   When the garlic begins to impart it’s aroma add the kale and stock and sautee for 10-15 minutes over medium heat.

There are many variations to compliment this dish.   Just the other night I added soy sauce, a couple of eggs and ramen noodles to this dish.   It was so delicious!   I think you could also add some chicken breast strips, or bacon and red wine vinegar to make it more interesting.


Did you know you can freeze kale too?

Just lightly saute the leaves just until they wilt.   This will help them to fit in a freezer bag better.  Make sure you get all of the air out that you can before it goes in the freezer.    You can add the frozen kale to smoothies, or I like to add it to soups in the winter to give us some great green nutrients when we need it most:)


Any juicers out there?

Kale is super nutrient dense, and makes a wonderful juice for those that have juicers.


If you have any kale recipes, feel free to share them in the comments section!

Everyone is getting Garlic this week too, along with green leaf lettuce, red leaf lettuce and 2 choices from the table and CSA exclusive cooler for our 1/2 shares, 4 for our regular and 6 for our large.




Oh my heavens… too cute… baby piglets!

These little pigs are too cute for words!


Meet the newest team members!   These little guys will be turning our compost this summer.
Meet the newest team members! These little guys will be turning our compost this summer.


I have so much to tell you again about what’s been going on at the farm this spring!   First, we got our piglets for our compost program this season.   We also built another cold frame and planted it with early tomatoes, French Breakfast Radishes, and Beets.IMG_3597

Broccoli and cauliflower under row covers
Broccoli and cauliflower under row covers


We have begun planting our early cold season crops and will continue to plant and work the soil as weather permits.


Jerusalem Artichokes
Jerusalem Artichokes


We harvested all of our Jerusalem artichokes, aka sunchokes this week, and will provide them for our CSA members and Market.   Cooked sunchokes are best when eaten within 2 days. When raw, they store well in your fridge’s vegetable bin, wrapped loosely in a paper towel.

Roasted Cauliflower, Brussel Sprouts and Sunchoke


1 head Cauliflower

1 pint of brussel sprouts

2-3 sunchokes

3 T olive oil

1 t sea salt

1/4 cup chives

Preheat the oven to 375 degrees F.

In a large bowl, combine all the vegetables, coat with olive oil and season generously with salt.

Spread the vegetables on a sheet tray in an even layer, don’t pile them up. The vegetables don’t need to be spread out but they need to be pretty much in a single even layer. If this is not the case, use 2 trays.

Put the vegetables in the preheated oven. 15 minutes into the cooking process, stir the vegetables so they have the chance to brown all over, and rotate the tray to insure even cooking. Repeat this process after another 15 minutes. Roast the vegetables for an additional 15 to 20 minutes, or until the vegetables are roasty brown and should smell almost like popcorn!. Check for doneness. This means taste some! If they aren’t very roasty brown, let them go for another few minutes until they are. Season with salt, if needed. Transfer to a serving dish, garnish with chives and serve immediately.

I have been making lots of Feta Cheese and our hens are producing lots of eggs this week too…

Straight from the farm, no color added!
Straight from the farm, no color added!



Possums, “New Additions,” and Lots of Bread….

We hope you had a wonderful week! We’ve had an eventful one!

On Monday night, we caught two possums in our chicken coop. This is the likely reason why egg production had seemed a little low. One possum was found in a nest, and another had a hen by the neck. However, we’re feeling hopeful that our egg production will increase now that the possum situation has been remedied!

We started seeds on the 24th. Even though we are dealing with colder than average temperatures, we still have to do the work that needs tended to, and we’re crossing our fingers that the seeds will make it! We did lose some plants during the “Polar Vortex” a week or two ago, but others made it, thanks to the warmth of the greenhouse and a lot of tender loving care.

Our market-style CSA options remained popular with our Winter CSA members last week, so we are offering the same thing this week, though we WOULD like to recommend our “Soyreal”–it is high in protein, low in sugar, and did we mention it is chocolate?? 🙂 You can use it as breakfast cereal, add it to yogurt, or use it as a dessert topping!

We hosted a Breadmaking class on Saturday. We have posted pictures from the class on our Facebook page, but we’re including a couple favorites here. More on the class after the pics, so keep scrolling–we’re not done yet. 😉




Participants were able to make loaves of bread from start to finish, and had the option of making baguettes, sandwich loaves, hearth/artisan loaves, or sandwich rolls. While the bread raised, participants were able to tour the barn and the greenhouse. (Keep on scrolling for a surprise….)




During the tour, participants were also able to meet…..



Two new baby bucklings….also born this week! We have eight more pregnant does “on maternity leave,” and we’re anxiously awaiting the arrival of their babies, too.

This is where we need your help! We need baby names! We compiled some of our favorites from our Facebook page, where we have been asking for suggestions for names all week, and now we have a poll ready to go for our two newest babies! Pick your favorite two names for these brand new baby boys–winners will be announced Tuesday morning! (The poll will still be open for a week…the first place winner will be whatever is the most popular/has the most votes by Tuesday the 28th at 9am, but we’ll use the runners up as possibilities for future babies–and there WILL be more babies…..)

Baby Squash Blossoms!

Hello all! We are harvesting our 1st baby squash blossoms… how exciting!!! For those of you who haven’t visited the farm lately, we have been working hard to get our greenhouse production off to a good start!

Levi and the Smokehouse

Rob and the boys have been smoking meat this weekend….


and I have been baking with our own home grown grains

Bread- Bread BowlOur winter CSA’s are signed up on a monthly basis, so if you missed it, you may sign up for Janurary 2014.   Also , our locally grown, wholesome and fresh organic food makes a lovely gift for the holidays, you may sign up gift shares by clicking the link below:


This week we will have baguettes, salad greens, baby squash and cilantro.

The baby squash will be great served raw on your salad, or lightly sauteed with cilantro over rice for a nice side dish.

See you soon!

Mark it on your Calenders!!!

3rd Annual Harvest Celebration

Saturday, October 12th 4pm-8pm

At Goodness Grows’ Farm

Pig Roast- Plus

Lots of Garden Grown Goodies Prepared for you Right Here!!!!

Don’t miss your chance to receive lots of goodies and get to meet other CSA members, and have a great time here on the farm as we will be saying adieu until next spring.   Mark it on your calenders and be sure to make it out:)

It looks like this week will be our last distribution until our harvest dinner, but until then we have a great line up for you this week!

Boo with pumpkins

This is Boo, our veteran porch kitty, I thought he looked very appropriate in this pic, I couldn’t help but to post it.   We are still getting pumpkins for all this week.   We are harvesting Musque du Provence, some report that this is the world’s most flavorful pumpkin for fresh eating and  making wonderful soups and pies!



Some other items we’ll be getting are:

Butternut Squash


Sweet Potatoes

Anything left in the gardens that hasn’t been hit with frost!!!

Yes we did get a frost this morning.   I walked out around 6:30 this morning and saw ice on our cars and roof tops-  ’tis the season.   We still have a very busy few weeks ahead of us.   We have a USDA technical assistant coming on October 2 to make sure we have as much paperwork as plants- yeah it’s all about the papers- for our organic certifications.   We also need to clean up our gardens and put to rest the beds that have been providing for us this year.   I’ll be growing in the greenhouse all sorts of goodies this fall and winter, and I’m really exciting about trying some new things out under plastic.   Stay Tuned!!!!


I am looking forward to normal work week hours, and catching up on a much needed to do list.   I might even get some rest later this winter.   But not for now, busy, busy, bizzzeee!


Week 16- Parsnips



We have some beautiful parsnips for your pot this week along with a recipe for caramelized parsnip skillet, I have saved the last of the celery for this occasion.     For those of you who haven’t had parsnips before, they are delicious!!!!   Parsnips are closely related to carrots, but they are much sweeter, and they do not store as well.   This may be why you don’t see many parsnips at the grocery store.   They can get “rubbery” relatively quickly.   Also, proper harvesting of parsnips require the soil to not be washed off.   This helps to keep them crisp.   We will be brushing off the field dirt before we pack them, but you will need to wash your roots before you cook them.   Enjoy-

Caramelized Parsnips

1 bunch of parsnips sliced

1 bunch of celery with leaves chopped

2 T butter

1/8 t nutmeg

salt and pepper to taste

Melt butter in skillet and add the parsnips, celery, and seasonings.   Sautee for about 20 minutes on medium heat or until parsnips begin to brown.   Serve hot.

Canning Tomatillos

Wash and rinse canning jars; keep hot until ready to use. Prepare lids according to manufacturer’s directions. Remove the dry outer husks entirely from the tomatillos and wash the fruit well. Leave whole; do not peel or remove seeds. Add enough water to cover the tomatillos in a large saucepan and boil them gently until tender, about 5 to 10 minutes. Add bottled lemon juice or citric acid to the hot jars, 1 T of lemon juice for pints, 2 T lemon juice for quarts. Fill hot tomatillos loosely into hot jars, leaving ½-inch headspace. Cover with the hot cooking liquid, leaving ½-inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel. Adjust lids and process.

Option 1—Process in a Boiling Water Canner:
Pint jars………………………………………40 minutes
Quart jars……………………………………45 minutes

What’s in the bag-








Have a great week everyone!