Wholesome Living Marketplace and Altoona

Kale and Broccoli
Kale and Broccoli

Winding up with such velocity I can barely stand it!
This week, our friend Jess at Wholesome living marketplace is allowing us to take over the store with some of our certified organic goodness for you to choose from! Catch me at the Station Medical Center from 10am-1:30 pm on Friday. Then I’ll swing down to Bedford at Wholesome living marketplace from 3:30-5:00. Saturday morning I’ll be in Frostburg at Mountain City Traditional Arts from 10 am-1pm.

I will be baking my head off, as I have already received orders from several of you who just can’t wait to get some freshly milled, fresh baked breads grown right here on the farm. I also spotted some collard greens out in the field that need to be saved from the plow. I am bringing some micro greens and baby salad blends this week to Altoona, Bedford, and Frostburg.

I want to say that we really can use the financial support through purchases right now, as we are about to embark on a very major, much needed (and expensive) barn repair. We finished the greenhouse project and the new cover and new sides have made our plants, happy, cozy, warm and very productive. I will be bringing some certified organic starts in the weeks to come. So if you plan on having a garden, check with your locally certified organic growers first, before you hit the chemical soaked everyday big box department store plants for food. Busy weeks ahead for Goodness Grows!

Follow our website if you would like to receive updates as we are posting more on the blog. Also check out our facebook page, make sure you sign up to receive our latest and greatest news in your newsfeed.

Sunchokes

Jerusalem artichokes, sunchokes, are a member of the sunflower family and are a native plant to North America.   I love growing native foods and reintroducing them to our area’s cusine. The benefits of growing natives verses some of our better known grocery store varieties is that we are stewarding the natural indigenous biodiversity in […]

CSA 2016

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Instructions:   Here you will find three links to pages for you to print, fill out, and mail with your deposit to-

Sign Up Sheet

CSA Agreement

New Member Survey

Goodness Grows

5360 Bedford Valley Rd.

Bedford, PA 15522

You may also email your documents to goodgrows@gmail.com and I will contact you to make payment arrangements that best suit your needs.

Our CSA:  We offer the area’s only 100% certified organic CSA from May – October (see below about our winter shares.)  With the addition of our commercial kitchen certification, we can start our year strong, and end it that way as well! Early on, we will see products from our small grains, such as breads and baked goods, soy products such as vegan sausage and gluten free cookies, and animals products such as cheese, meat, and eggs.  Please note–these animal products are not available to the public–only shareholders get to enjoy the goods from the barn!  We are the only farm in the area to offer certified organic fruit and grains in our CSA packages.  The great variety, combined with our extended growing season, makes our certified organic CSA a fantastic value.

The Basics: Community Supported Agriculture (CSA) agreements are a unique relationship between farmer and consumer.  CSA members pledge their support to a farm, through financial contribution and volunteer efforts, and receive weekly produce in return. As a shareholder, you become a contributor and partial owner of the farm’s harvest.  Modest participation in farm activities will increase the bond between farmer and consumer, and this is our aim through our CSA program. This arrangement gives our farm more liberty to offer a wide variety of products, including meat and dairy. You own the goat, you feed the chickens (so to speak), and you reap the rewards!

Contribution:  The cost for a ‘half’ share is $265 plus five hours of volunteer work, a ‘regular’ share is $465 plus ten hours of volunteer work, and a ‘large’ share is $715.00 plus fifteen hours of volunteer work. For a description of the volunteer requirement, see below. For your contribution, you will receive lots of great fruit and veggies (along with occasional eggs, cheese, or meat, if that floats your boat) at convenient pick-up locations in the greater Cumberland, Maryland and Bedford areas.   A half share will feed 1-2 people (we really do not recommend a half share for families larger than that), a regular share can comfortably feed a family of 3-4, while a large share is perfect for families of 6+ people or folks who do lots of canning and preserving.  A deposit of $165 for a half share, $265 per regular share, and $375 for a large share is due by April 15th.  If you pay the entire balance in full by March 15th, you will receive a 5% discount.

Volunteer Hours: Being part of a community farm offers rich experience as well as super fresh, healthy food!  Becoming a farm volunteer will give us the time to get to know you, and gives you the time to get to know where your food comes from.Volunteer hour requirements are for the whole season.   Our volunteer requirement is very flexible and can be tailored to your individual needs. We understand that not everyone can spend several hours weeding on their hands and knees, and that sometimes, there are physical limitations, time constraints, etc. You can do anything from helping in the fields, to helping bundle CSA bags, to lending a hand at the market, or participating in our CSA Advisory Committee–there are many possibilities. Also, if you want to bring a friend or the rest of the family, their hours will count toward fulfilling your volunteer requirement! Please feel free to let us know about your particular wants and needs, and we will do our best to accommodate them!

Pick-up:  We will be posting precise locations shortly after we receive all applications (by April 15th) in order to ensure convenient arrangements for all of our members.  Tentatively, we have planned the following pickup locations & time frames:

  • Bedford on Wednesdays at the Farmer’s Market, 9:00am-1:00pm and at the Wholesome Living Marketplace, 3:00pm-5:00pm
  • Cumberland, Maryland on Thursdays at the Downtown Farmer’s Market, 9:30am- 1:00pm
  • Everett on Saturdays at the Farmer’s Market at the Mason Temple Parking Lot, 9:00am-1:00pm
  • Goodness Grows, flexible days and hours
  • Contact us for other locations…We will be willing to arrange group drop off points at other destinations provided we can get enough interest!

Planned Offerings:

We highly encourage you to come pick up your bags at the market, if at all possible, so you can take advantage of the market-style choices when available. If you are unable to do so, you can still pick up a pre-packaged bag full of the very best of the week’s products at your regular location.

Planned offerings include breads, tofu and other soy products, meats, dairy items, eggs, apples, black raspberries, peaches, strawberries, beans, peas, carrots, cauliflower, broccoli, lettuce (varieties), mesclun, herbs (varieties), tomatoes, winter and summer squash, peppers, nuts (yes, nuts!), cucumbers, onions, garlic, potatoes, corn, beets, radishes, sprouts (varieties), spinach, eggplant, melons, turnips, tomatillos, zucchini, kohlrabi, swiss chard, sunflower seeds, and more! Each week, you can expect to see 5-8 different items in your bag.

Food Allergies and Dietary Restrictions: We are aware that many people have dietary needs that do not encompass all that we have to offer. For this reason, we have our survey for each member to fill out. We do our very best to substitute items you cannot enjoy for items that you CAN enjoy. We have even grown specialty crops in our trial gardens for our vegan members and those with a delicate digestion. Please let us know if you need to refrain from any items so we can keep them out of your bag and prevent cross-contamination, particularly with nuts and other severe food allergies. Within the five years that we have offered our CSA program, we have never had an issue of cross contamination with allergens in anyone’s bags. We have also been able to successfully introduce new foods to those with restricted diets to expand their limited menus because of the bountiful variety of items we grow for our members.

To sign up,  download the registration forms to print and mail below.   If you would like to pay by credit or SNAP benefits, please email or call me so we may arrange payment.   Thanks so much and we look forward to a fantastic season working with you.

 

Winter Shares!!!   

We have been working on a way to provide our loyal customers with local certified organic farm fresh foods through the winter, so by popular demand we decided to offer our winter CSA package.   The winter shares are on a month by month basis, and will be going to Mountain City Traditional Arts in Frostburg, MD two Saturdays a month.  We will have a local farm pick up on Fridays.  April will be our last month for winter shares.   You may sign up anytime before the first delivery of the month.   Click on the link below for more details.

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Winter-csa-share-sign-up-sheet-for-2015

 

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Easy Salmon Burgers

We had such a great day today!   We got lots of transplanting done in the greenhouse and coldframe including scallions, broccoli, cabbages of various types, kohlrabi, pak choi, and cauliflower. It really felt like spring today!

Lettuce and Cauliflower
Lettuce and Cauliflower

Now for the recipe-

These burgers are too easy!  First I open the can of salmon and drain the juices into a measuring cup.   Then I add enough water to the cup until it reaches 1 1/4 cup.   Then I add 1 box of Fantastic Falafel mix and let it absorb the water and salmon juice for 5 minutes.

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Then I mix the salmon meat into the falafel mixture.

I form patties from the salmon falafel mix and place in hot oil in a skillet for about 5 minutes or until brown.   flip over and brown the other side.

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Serve with Goodness Grows Honey Mustard

Top with Goodness Grows Micro Greens

and serve on a Goodness Grows organic bread bun, I like to use rye for this recipe!

Bringing in the New Year Tomatoes

Yes, Tomatoes in January

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Along with some Jerusalem Artichokes, Radicchio Kale, Turnips, Radishes, Lettuce, Pea Shoots, Violas, Cilantro and more. Also, our goats have begun kidding, no kidding, having their babies which means MILK!!!!!   I am getting ready for some classes beginning in February for soap making, cheese making and maple syrup making too!   Stayed tuned in our upcoming events page.

Our hens are slowly starting to lay eggs again, so happy to have eggs again!

Also we have updated our winter share agreements, they are worth a look!   Please note that our winter shares drop off every other week, so you will get more per pick up and pick up less often. We are considering doing this with our half shares during the summer, so I will be paying special attention to feedback from the winter experience:)

We will have an article in Acre Magazine on our farm coming up in February I think too, so keep your eyes open for that!

We will be going on vacation from January 16- 24, but we do have our very knowledgeable apprentice Derek, Kate and Karen on duty to help with all of your farm needs!

 

 

Heirloom Tomato Salsa

 

Heirloom Tomato Salsa

Today I made salsa from some of the garden goodies our crew picked.

 

Heirloom Tomato Salsa

 

Heirloom Tomato Salsa

  • Three Houseworth Tomatoes
  • Three Black Prince Tomatoes
  • 2 Pineapple Tomatoes
  • 1 pint of Bell Star Tomatoes
  • 1 Pint of Tomatillos
  • 3 Carmen Peppers
  • 3 lunchbox Snack Peppers
  • 2 Pimiento peppers
  • 3 sweet onions
  • 3 cloves of garlic
  • 2 left over corn on the cob, cut off the cob
  • 2 Tablespoons of lime juice
  • 1 teaspoon of sea salt

Chop all ingredients into 1/4 inch to 1/2 inch pieces and toss with lime juice and salt.   Serve chilled.

 

I only wish I had some cilantro to go with this recipe!   It is really hard for me to have cilantro the same time as my tomatoes, peppers and tomatillos, but its coming.  Cilantro likes cool weather, while all of the other salsa ingredients like it hot.  We had cilantro at the beginning of the summer, but as does the lettuce, it bolts and nothing until it cools down again.    I planted cilantro at the beginning of the month, and just transplanted it to the ground last Sunday.   Maybe next week we’ll see some of it harvested.

 

Tuesday is a big picking day at the farm, so if anyone is looking to get some volunteer time in at the farm, Tuesdays are oipen for farm help!   Email me if you are interested!

 

Also we are planning our farm to table dinner for the third week of October.   We plan to have our pig roast with live entertainment by “The Canned Hams” more news to follow as the event unfolds!

 

See you this week!

 

Dawn

 

Gluten Free Spaghetti

Melons and Squash

 

The perfect picture of what we are getting this week!   Also TOMATOES!!!!!!   So let’s go over a simple pasta recipe with a twist, using spaghetti squash instead of wheat based pasta.

 

How to prepare Spaghetti Squash

Slice the squash in half lengthwise, or from stem to blossom end.   Spoon out the seeds.   You can cook vegetable spaghetti in the microwave on high for 5 minutes per pound, or roast in the oven for 30 minutes per pound at 350 degrees.   Take a fork and scrape the inside flesh.   It will come out in long thin strands like spaghetti noodles.   When we eat veggie spaghetti, I put the sauce or pesto inside the squash halves and we just eat from the squash.   This makes clean up really easy!

Spaghettie Squash

 

You can use the tomatoes, peppers and basil from the farm for a delicious sauce to compliment your squash.

I finally picked some ripe cantaloupe last week, and I’m starting to see more turn ripe as the days progress.

We have some CSA volunteers helping at the Cumberland Market this week, and could use some help with the other markets when anyone has a free moment!   At the farm, our help would be getting the fall gardens ready for plants, and seeding lettuce for the fall.   Just email me when you think you can get some time in for the season!

We’ll see you all this week!

 

 

 

Beans.

The beans are in!  There’s a lot more too, here’s this week’s haul:

Tomatoes

Eggplant

Beans

Peppers

Cucumbers

Basil

Okra

Zuchini

Patty Pan Squash
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These are the different kinds of beans we grow: Jade- Green, Carson Yellow Wax & Royal Burgundy.  They’re all delicious 🙂

 

 

Basil

We all know basil is great for making Pesto.  Here’s a simple recipe and some excellent ideas for meals and snacks:

Pesto

Ingredients

  • 2 cups fresh basil leaves, packed
  • 1/2 cup freshly grated Parmesan-Reggiano or Romano cheese
  • 1/2 cup extra virgin olive oil
  • 1/3 cup pine nuts or walnuts
  • 3 medium sized garlic cloves, minced
  • Salt and freshly ground black pepper to taste
  • Special equipment needed: A food processor

Method

1 Combine the basil in with the pine nuts, pulse a few times in a food processor. (If you are using walnuts instead of pine nuts and they are not already chopped, pulse them a few times first, before adding the basil.) Add the garlic, pulse a few times more.

2 Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula. Add the grated cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste.

Yield: Makes 1 cup.

pesto-and-tomato-quesadilla

Pesto quesadilla (above) take one: pesto, tomato and mozzarella between a whole wheat quesadilla.

Pesto pasta with extra protein: Toss steamed, shelled edamame, lightly sautéed spinach (optional) and whole wheat rotini in pesto. The buttery texture of edamame complements pesto surprisingly well.

Pesto tortilla pizza: Top an organic whole wheat tortilla with pesto, reduced fat mozzarella and sliced tomatoes. Bake at 450 degrees Fahrenheit, preferably on a baking rack, until the cheese is golden and bubbling.

Pesto scrambled eggs: cook your scrambled eggs as usual and take the pan off the burner once the eggs are mostly set. Stir in pesto and top with Parmesan and diced tomatoes.

Pesto popcorn: stove top popcorn lightly tossed with pesto and grated Parmesan (optional).

Pesto grilled cheese: layer pesto, mozzarella, and roasted red peppers or tomatoes on good whole wheat bread. Grill. Amazing!

Arugula pesto pizza bagel: Top a 100% whole wheat bagel with pesto, mozzarella pearls and cherry tomatoes. Bake at 450 degrees Fahrenheit for about ten minutes, until the cheese is melted. Let the bagels cool slightly and top with arugula that has been lightly tossed in lemon juice, salt and pepper.

Avocado pesto pasta: This might not be the prettiest pasta around, but it sure is tasty. Combine roughly equal parts avocado and pesto in your food processor. Add a squeeze of lemon juice. Blend thoroughly. Drizzle in extra olive oil if necessary. If you’re feeling adventurous, blend in some goat cheese, too. Toss with whole wheat pasta.

 

Hoping that everyone is having a great week,

Your Farmer,

Dawn

Lots of recipes, and new things to try!!!!

Purslane salads!!!

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Purslane and yogurt salad

1 bunch of purslane

yogurt, enough to coat the purslane

garlic minced to taste

Crushed red pepper flakes to taste

 

Purslane Cucumber Salad

1 bunch of purslane

1 cucumber chopped

1 tomato chopped

1 hot pepper minced

2-3 tablespoons of lemon juice

salt to taste

 

Okra recipes!!

Ginger and tomato okra

2 tablespoons vegetable oil

2 cloves garlic, chopped

1 tablespoon chopped fresh ginger

1 small onion, chopped

1/4 teaspoon red pepper flakes

1 pound small fresh okra, untrimmed

1 1/2 cups cherry tomatoes, halved

1/2 cup loosely packed fresh basil leaves

coarse salt and black pepper

place ingredients in a skillet in the order they are listed and saute for 10 minutes

Roasting Okra

Roasting and grilling okra can reduce the slime texture that turn people away from eating okra.

Preheat oven to 475 and roast okra for 10-15 minutes.   Add salt and pepper to taste.

 

Eggplant Recipes!!!!

Here is a link to my favorite eggplant recipe…This is a recipe that my father and I made together often!

https://goodnessgrowspa.com/2012/12/11/eggplant-moussaka-recipe/

 

And here is a list of what we’ll be preparing for the week!

Tomatoes

Okra

Purslane

Cucumbers

Zuchini

Patty pan Squash

Eggplant

Basil

Dill

Beans late in the week!!

Kale, of course!

Tofu

Soysage

Eggs

Squash blossoms

Grape leaves

Cut flowers to make you smile the rest of the week!

 

See  you all soon!