BLUE GOOSE FARM ~ Nicktown, PA

FROM OUR HANDS TO YOUR TABLE

Welcome to the blog.
Posted 6/19/2012 9:40pm by Scott Farabaugh.

Dear BGF CSA Members,

 

Great food ideas! We enjoy the new tips and ideas of how to best use our veggies. They'll soon be posted on the site for all to see. Thank you for your contributions - keep them coming!

Please click on the following link to open this week's newsletter - Newsletter 2012 Week 3.  It may take a moment to open. If you're unable to open it from your email account, try opening it from our website - www.bluegoosefarmnicktown.com. It is posted under "What's New?"

 

Have a great week,

Scott & Chrissy Farabaugh

bluegoosefarmcsa@gmail.com

814-948-7188

 

Posted 6/14/2012 10:12am by Scott Farabaugh.

Dear BGF CSA Members,

 

We seem to have had a pretty good start to the season.  We appreciate the feedback we've been receiving - some good suggestions and some nice compliments.

Please click on the following link to open this week's newsletter- Newsletter 2012 Week 2. It may take a moment to open. If you're unable to open it from your email account, try opening it from our website - www.bluegoosefarmnicktown.com. It is posted under "What's New?"

 

Have a great week,

Scott & Chrissy Farabaugh

bluegoosefarmcsa@gmail.com

814-948-7188

 

Posted 6/7/2012 12:29pm by Scott Farabaugh.

Greetings BGF CSA Members,

 

Again, we would like to thank you for joining our CSA for the 2012 Season. It is our hope that you, your family, and friends will enjoy the produce we have to offer.  This letter provides explanations on how we would like our members to assist us throughout the season – there are 220 families to feed this year, so in order for everything to run smoothly, we would appreciate your cooperation. 

 

We began share pick-ups this week. The first week, and sometimes the second, always has kinks to work out. Based on some of the emails we are receiving, we notice members aren't reading the emails we send. It is important that you read the emails we send as they do provide important information!

 

Summer is meant to be enjoyed – folks getting away, taking a nice vacation beyond the backyard. We understand! And for all kinds of other reasons, you may be unable to pick up your box. However, we suggest that you ask a friend or family member to pick up your box in your absence. Please click on this link which provides your responsibilities as a member PICKUP PROTOCOL. Read it and print it our for easy reference.

 

Each week our members will receive an email containing our newsletter. This weekly feature includes a list of items to expect in your box that week, a recipe highlighting a particular item in that box, news from the farm, and any reminders along the way. In addition, we would like to provide a pictorial journal of the farm’s growth and progression throughout the season. Each email that we send will be posted under “What’s New” of the homepage of our website so you may view and review this information at anytime. Also, all of our recipes to date are posted under “More” for your convenience. We encourage our members to share favorite recipes with us. So if there is one you would like to share, please email it to us, we’ll post in on the web for all members – giving the recipe provider credit! Please be sure to visit our website at www.bluegoosefarmnicktown.com.

 

Should you have any additional questions, please contact us. We thank you for your cooperation and look forward to a beautiful, bountiful year with you!

 

Enjoy the season!

Scott & Chrissy Farabaugh

Blue Goose Farm

814-948-7188

bluegoosefarmcsa@gmail.com


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 PICK-UP SITE INSTRUCTIONS

The pick-up process will be the same as last year - go to your designated location each week between the specified times. Your box will be sitting in a specified location at your pickup site (see below). Note: the boxes are NOT personalized. All boxes are the same in share size and content. Should you find a product in your box you are unfamiliar with, we encourage you to try it! We try to educate our members about certain products providing suggestions on its preparation and storage. If you personally dislike an item, we suggest sharing it with a friend.

 

At each pick-up site, there will be a clipboard holding a sheet of paper listing each member at that site. We ask that you take one box and check off your name from the clipboard list. This will help us identify who missed pick-up that week. And if someone is picking up a box for you, be sure to inform him/her of this procedure.

 

As we only have a limited supply of boxes, we ask our members to bring with them totes or grocery bags in which to place their boxed items. Remember to bring it with you each week! We ask that you NOT take boxes- this is our way to help curb cost and to be mindful of our earth.

Posted 6/6/2012 6:57am by Scott Farabaugh.

Dear BGF CSA Members,

 Welcome to the start of our 2012 Blue Goose Farm CSA season!

We hope you enjoy eating the seasons with us.

 

Please click on the following link to open this week's newsletter- Newsletter 2012 Week 1. It may take a moment to open. If you're unable to open it from your email account, try opening it from our website - www.bluegoosefarmnicktown.com. It is posted under "What's New?"

 

HAPPY 5th ANNIVERSARY BGF CSA! As a token of our appreciation to our loyal members who've remained with us over the years, and to all those who sought to join our program this year, we say, "Thank you," and offer a gift - a blue shopping tote with our BGF logo. Please use this tote each week to pick up your produce.

 

Have a great week!

Scott & Chrissy Farabaugh

814-948-7188

bluegoosefarmcsa@gmail.com

 

Posted 5/9/2011 9:40am by Scott Farabaugh.

Greetings BGF CSA Members,

 

We are proud that we will be feeding well over 200 families, again, this year. Growth is a good thing indeed! However, this has caused some overpopulation at many of our drop sites. So, we were able to find additional locations to host drop sites for us.

 

We apologize if this causes any inconveniences for you, but we would like you to review ALL the possible drop site locations and decide which is best for you. Even if you have already selected a site, we would appreciate your participation in responding to us and informing us of your choice.

 

We would appreciate your responses as quickly as possible since we begin June 15th…and have much to accomplish before then.

 

We thank you for your cooperation,

Scott & Chrissy Farabaugh

814-948-7188


Wednesday Drop Sites

Carrolltown

Michelle's Herbs, 130 Holly Street (814-344-8880)

Boxes found under porch or inside house between 2:00 – 6:00 p.m.


Ebensburg

(1) Lakeside Church of the Nazarene, next to Lake Rowena

Boxes found inside the rear entrance foyer between 2:00 – 6:00 p.m.

(2) Bodies in Balance/ The Dawning, 1153 West High Street (814-419-8014)

Boxes found in store or in front of store between 2:00 – 5:00 p.m.

(3) Penn Metal Fabricators, 2103 New Germany Road

Boxes to be picked up between 2:00 – 5:00 p.m.

 

Loretto

St. Francis University, Torvian Hall

Boxes found on back loading docks between 2:00 – 6:00 p.m.


Nicktown

Blue Goose Farm, 2965 Blue Goose Road (814-948-7188)

Boxes found in white refrigerator just inside the Blue Building between 2:00 – 6:00 p.m.


Thursday Drop Sites

Belmont

Carrie Ruszkoski Residence, 634 Freedom Avenue

Boxes to be picked up between 2:00 – 6:00 p.m.


Brownstown

Riek’s Country Store, 213 Habicht Street (814-539-6280)

Boxes found inside store between 2:00 – 6:00 p.m.


Moxham

Pah Pree Kah, 165 Village Street (814-619-4360)

Boxes to be picked up between 2:00 – 6:00 p.m.


PHCC

Richland Campus, 101 Community College Way,

Boxes found in main entrance between 2:00 - 6:00 p.m.


Richland

Victoria Cope Residence, 160 Macridge Avenue

Boxes found on back porch between 2:00 – 6:00 p.m.


Roxbury

Tony’s Subs, 1346 Franklin Street (814-539-8326)

Boxes to be picked up between 2:00 – 6:00 p.m.

 

Westmont

(1) Concepts Dance Studio, 300 Goucher Street (near Giant Eagle)

Boxes to be picked up between 2:00 – 6:00 p.m.

(2) Boderocco Residence, 201 Furnari Avenue

Boxes found on covered porch between 2:00 – 6:00 p.m.

 

Posted 10/20/2010 7:36am by Scott Farabaugh.
Greetings BGF CSA Members,

With our CSA, our hope is to create a community of people who care about their food and where it comes from.  Scott is currently reading (for the 3rd time...it's a good book!) Omnivore's Dilemma in which the author (Michael Pollan) is perplexed that it takes an investigative reporter to find out where our food comes from in the grocery store.  We hope through our newsletter and email correspondence that we are as open as possible about where your food comes from and that it is grown using the best possible growing practices that we know of.  We only provide you with the best of what we have to offer and what we in turn are feeding our own children.

We want to sincerely thank all of you for being a part of our 2010 CSA.  We hope you all enjoyed "eating the season" with us.  We want to especially thank all of you who have been with us for more than one season.  It is great to see returning customers who have faith in us to provide you and your families with our produce.  Every year we try to offer more of a variety so that you do not see as many repeat items throughout the year.  Each growing season brings a new set of challenges (too much rain, too little rain, etc.) as no two seasons are ever alike.  One of the things we enjoy most about this job is embracing the challenges and always striving to improve.

Our CSA has greatly helped our farm in selling our produce.  We used to attend 5 farmer's markets every week, which was taking too much time away from growing the crops.  In just 3 years, we are selling over 75% of our produce in the CSA.  We can't thank you enough for making it possible for us to spend more time growing and less time selling. 
Some people describe themselves as dairy farmers, beef farmers or corn and bean farmers...thanks to all of you, we are CSA farmers.

What you may expect to find in your box this week:
red potatoes (we are providing 5 lbs. which will store well)
onions
garlic
carrots
cabbage
kohlrabi
celery OR celeriac
carnival squash
delicata squash

Culinary Corner
  • Always wash your produce!
  • Kohlrabi is a sweet, juicy, crispy vegetable (similar to an apple) that looks like a turnip with stems and leaves (and tastes like a mild radish). You shouldn't wash it until ready to use. It may be eaten raw, steamed, or boiled. Trim off the leaves and stems, but keep the leaves as they may be used raw in salads or wilted like spinach. You can cut kohlrabi any way that you might cut a beet - sliced, julienned, or cubed. You may also boil it and mash it like potatoes. Get cooking!
  • Celeriac is a member of the celery family. It is also called celery root. It tastes like a blend of celery and maybe parsley. Only use the bulb for cooking purposes. Celeriac can be used as a substitute in recipes that normally call for celery. Always wash the root and peel the skin before cooking or eating raw. It may also be cooked and mashed with potatoes.
    For those of you who do receive celery, we have found that this variety works best when cooked. If you can't use it fast enough when it is fresh, we have been told by a customer that it works well to freeze it, then use it to add to soups in the winter.


    In the Kitchen

    Kohlrabi Vegetable Stew
    (modified from recipe found in The Rolling Prairie Cookbook.)
    2 kohlrabi, bulbs and greens (or 1 large)
    1 celeriac bulb (optional)
    1 T olive oil
    1 onion, halved and sliced
    3 carrots, cut into 1/2" pieces
    2-3 potatoes, cut into 1/2" pieces
    1 16 oz. can stewed tomatoes, drained and chopped
    4 C vegetable broth (may use beef broth if you prefer)
    1 bay leaf
    1/2 t oregano
    1 T Dijon mustard
    1 t molasses
    salt and pepper to taste

    Wash kohlrabi well. Separate leaves from kohlrabi bulbs. De-rib leaves and and cut into thin strips. Peel bulbs and cut into 1/2" pieces. Set aside. Wash celeriac well. Peel celeriac bulb, and cut into 1/2" pieces. Heat oil in large pan over medium heat and saute onions. When onions are almost translucent, add kohlrabi pieces (but not leaves yet) and remaining ingredients. Bring to boil. Reduce to medium-low and simmer for 15 minutes. Add kohlrabi leaves and continue simmering for another 15 minutes or until veggies are just tender.


    Enjoy a wonderful winter...and we'll see you again next season!
    Scott & Chrissy
    814-948-7188
    sctfab@yahoo.com
Posted 10/13/2010 7:37am by Scott Farabaugh.
Greetings BGF CSA Members,
The second and third weeks of October are when the autumnal beauty of Cambria County is at its finest. And with the sporadic glorious, warm, sunny days around us, enjoy the clash of summer that hangs on and the brisk chill of sweater weather.

Though we usually stray away from discussing politics, it seems that politics is creeping closer to our practices of farming than we'd like. If you are not aware, there is a bill that currently sits on the desk of Congress. This bill is called the S-510 - FDA Food Safety Modernization Act. It was first proposed in March of 2009, but it still sits waiting for review. This is a bill we would NOT like to see pass. There are certain stipulations embedded in this bill that would restrict small farmers from doing business within local communities, like CSA operations or Farmers Markets. Some say it would affect those who garden in their own backyard! Why we bring this to your attention is because you might have a say in this upcoming election in November - who you vote in and how that individual feels about this bill. We ask that you do your homework to research this bill, perhaps call your representative's office to inquire how he or she feels about the S-510 bill. We understand improvements to better certain concepts, but we don't agree with political micromanagement. We don't want our community supported agriculture to become politically supported agriculture. Thanks.

What you may expect to find in your box this week:
potatoes - red & white
butternut squash
onion
carrots
garlic
parsley
apples - yellow delicious & gala

Culinary Corner
  • Always wash your produce!
  • Dry and save your parsley. Some of you may not have used the parsley delivered to you 2 weeks ago. And with the portion in your box this week, you'll probably have more than you want...right now. So dry them and add to your spice rack. To do so, tie a rubber band around the stems of the herb. Hang upside down for a few days until they are dry and brittle. Crush them by hand or mince them with a mandolin and store them in an air tight jar (preferrably a spice jar) and use later. NOTE: dry herbs hold stronger flavors than fresh ones, so you'll use less per portion with dry herbs.
  • This is a good week to bake an apple pie! Apple pies always taste better when two or more types of apples are used. AND...because gala apples are so naturally sweet you can use half the sugar called for in the recipe. So, tell yourself, "Eating this apple pie IS healthy!"
In the Kitchen
Roasted Butternut Squash Over Pasta
(modified from recipe found in Guideposts, April 2008)

Roasted Vegetables
3 - 3-1/2 lbs. squash (1 medium size whole), peeled, seeded, cubed
1 onion, cut into 1" pieces
2 big handfuls of lettuce (can also use spinach or swiss chard), torn into bite-size
   pieces
1/4 C parsley, minced
10 cloves garlic, coarsely chopped
1/3 C olive oil
1/4 t red pepper flakes (optional)
1 T brown sugar
salt & pepper to taste

Pasta
1 lb bowties
1/2 C half-and-half (can also use milk for lighter fare)
1 - 1-1/2 C shredded Asiago cheese

Set oven to 450 degrees. Toss together all veggie ingredients listed squash through sugar. Spread on a sheet pan and bake for 25 minutes. Turn veggies 2 or 3 times during this cooking segment. When squash is tender, set oven to broil and adjust racks accordingly. Broil veggies for 5 minutes until squash is crusty and greens are wilted. Scrape veggies into a bowl. Cook pasta according to package directions. Drain. Add pasta, half-and-half, and cheese to veggies. Toss. Salt and pepper to taste. Serve warm. DELICIOUS!

Just a note:  We made this recipe twice in the last week and it has quickly become a household favorite!

Enjoy a lovely autumn week!
Scott & Chrissy

Posted 10/6/2010 7:47am by Scott Farabaugh.
Greetings BGF CSA Members,

By week's end, we should be out of this dreary, dampness. Funny how back in August, we were complaining about the heat...and no rain. Hmmm, how the good Lord works!

This will be the last week for peppers. They are dwindling in quantity and size. If you feel that you are getting "peppered out," freeze them. Cut them into slices or dice them and place in freezer bags. They'll keep for months this way. Note, they do lose their crunchiness, so plan on using them in a cooked dish - spaghetti sauce or omelet.

As you have seen potatoes in your box these past weeks, you'll be seeing them until the end of the season. Why? Potatoes grow well in our soil and climate. Cambria County is the second largest potato producing county in PA. It used to be the first! So, we have plenty of them. Also, they keep well. So if you are feeling "starched out," store them for later. There was mention in last week's newsletter as to proper storage methods. Try it. Then you'll know for years to come.

The CSA season is always slow to start as the produce is just blooming and coming in. Then July comes, and the weeks pass so quickly in a great blur of colorful veggies. Now the weeks begin to slow down again and we wonder, where did our summer go. We begin to make preparations to winterize the fields, hot houses, and remaining produce. In another month, Scott will finally be able to sit...truly sit and enjoy a moment...any moment! Then he'll begin to brainstorm on what to do next year. What to keep the same, what to do better, what to do differently. As we end our third CSA season, we find that we are successful with our business. There is much to learn, but much we've already learned. And we owe a huge part of that to our members. For without your investment in us each year, financially and communally, we couldn't do this. Thank you. Sincerely, we thank you!

What you may expect to find in your box this week:
red potatoes
onions
pie pumpkins
buttercup squash
peppers
carrots
celery or broccoli
apples

Culinary Corner
  • Always wash your produce!
  • Winter squash are delicious and are all similar in preparation. They do vary in flavor as some have stronger squash flavors than others, but they may all be substituted for one another in recipes. Get creative!
In the Kitchen
Buttercup Squash Pasta Sauce
1 buttercup squash
2-3 carrots, cut into 1/2" slices
1 onion, cut into eight wedges
olive oil
3 T butter
2 C half-n-half, (fat free is fine)
1/2 t sage
1/4 t cinnamon
1/4 C water
1 C Parmesan cheese, grated
1 C red or green peppers, diced for garnish
pasta, your choice

Cut squash in half, scoop out seeds and stringy flesh. Cut each half in half. Drizzle olive oil over each quarter. Place flesh side down in baking dish. Place carrots and onions around squash. Drizzle them with olive oil as well. Sprinkle salt and pepper over all for flavor. Bake in preheated 400 degree oven for 45 minutes.

When baked, scoop out carrots and onions and put into a food processor and puree. You may need to add a bit of water to make smoothing process easier. Set aside. Meanwhile, cut off skin from squash, cut into cubes and put into food processor and puree. Set aside.

In pot, melt butter. Add half-n-half and both purees. Stir until combined and creamy. Add sage and cinnamon. Continue to simmer and stir in half of cheese. If sauce is thicker than you'd like, add more water (or chicken broth for added flavor) until you reach your desired consistency.

Pour over cooked pasta. Stir in peppers for added flavor and color. Garnish with other half of cheese. Enjoy!

P-O-P Cakes (modified from Martha Stewart's Onions Unearthed)
(P-O-P stands for Potato-Onion-Pepper)
2 T butter, room temperature, plus more for tin
salt & pepper to taste
3 t brown sugar
3 t balsamic vinegar
3 t red wine vinegar
1 t rosemary
1 C red or green pepper, diced
1-2 onions (a red one is good for added color), sliced in rounds
2-3 potatoes, cleaned and grated
1 egg yolk, beaten

Grease a 6-cup muffin tin (a 12-cup will also work; just adjust amounts accordingly and watch the cook time). Lightly sprinkle each cup with salt and pepper. Sprinkle each cup with 1/2 t brown sugar. Drizzle each cup with 1/2 t each vinegar. Add one largely diced piece of pepper to each cup and cover with a slice of onion. Set aside.

Wash and grate potatoes. In a bowl, toss potatoes with rosemary and egg yolk. Season with salt and pepper. Spoon mixture evenly into each cup.  Dot each with butter.

Bake in preheated 400 degree oven until potatoes are tender and browned on edges, about 30 minutes. (Adjust time, if necessary, when using 12-cup muffin tin.)
Loosen cakes with knife. Pop out of tin and serve pepper-top up.

Have a wonderful week!
Scott & Chrissy
814-948-7188
sctfab@yahoo.com
Posted 9/29/2010 6:42am by Scott Farabaugh.
Greetings BGF CSA Members,

Low and behold summer weather is behind us as Autumn began last week (September 22). The rough wind and rain late last week hurt us a bit. The hot house tunnels and our barn got beat up pretty badly. But we're all safe, so we count our blessings.

A frost is expected to hit later this week into the weekend. We are preparing for that by picking the last of the crops that can't stand the cold, covering our heartier crops, and removing the plastic and drip tape from our fields. This is a sure indication that the season is coming to a close...but we have four more weeks of enjoying the fresh flavors of fall!

We have decorative pumpkins for sale. Dennis had some at the Farmers Market last week, and you can expect to see them there every week until they're gone.

You'll see a new item in the box this week, garlic. These are Red Russian garlic - small in size but strong in flavor. Chrissy was making our swiss chard recipe when I walked in the house. I noted the scent and she said she'd used only one clove! The garlic is quite powerful. For you garlic lovers, enjoy - but expect no kisses!

What you may expect to find in your box this week:
red potatoes
red onions
peppers
cabbage
pie pumpkin
acorn squash (maybe a carnival squash)
garlic
parsley

Culinary Corner
  • Always wash your produce!
  • We've had a few members asking about proper potato storage (3-5 months). Here are some helpful hints: Never wash them until you're ready to use them; Potatoes like dark, cool, but not damp spots; If you have a dry basement or garage, these are great locations; If you have an enclosed porch, this is also good, but try keeping the potatoes in a brown bag to keep out the light; When storing in the house, be sure to keep separate from other produce like onions or peppers as they all give off gases that can affect and rot one another.
  • As mentioned in a previous newsletter...if you enjoy baking, try blending the "pulp" of the pumpkin and squash for more flavorful pies or breads. And if you really enjoy the natural flavor of these items, cut the amount of spices used in half, such as nutmeg or clove. They will still taste great!

In the Kitchen

Honeyed Orange Acorn Squash (serves 4)
2 acorn squash
2 T butter
3 T orange juice (thawed orange concentrate is better)
1/4 C honey
1/8 t nutmeg

Cut acorn in half lengthwise from stem to bottom tip and remove seeds. Place in baking dish cut side down. Add 1/2 C water to dish and cover with foil - this provides steam to the cooking process. Bake for 30 minutes in 400 degree oven.

Meanwhile, mix orange juice, honey, and nutmeg together. When squash is finished cooking for 30 minutes, remove from oven. Remove foil and carefully turn squash halves over. Add a 1/2 T of butter to each squash half and drizzle with the honeyed orange mixture. Return baking dish to oven and continue cooking for 30 minutes more without foil. When squash is completely finished cooking, let sit 5 minutes before serving. Serve in acorn hulls - it looks pretty and saves on dishes!

NOTE - Add brown sugar instead of honey, and cinnamon instead of nutmeg, add maple syrup instead of orange juice.


Welcome the month of October - where has this year gone?!
Scott & Chrissy
814-948-7188
sctfab@yahoo.com
Posted 9/22/2010 8:11am by Scott Farabaugh.
Greetings BGF CSA Members,

We apologize for our error...we forgot to include the final cooking instructions for the Garden Lasagna recipe in this week's newsletter. For those interested, here they are:

Once lasagna is assembled, cover with foil and bake in 350 degree oven for 30 minutes. Remove foil and continue to bake for 20 minutes more. Cheese should be bubbling and brown around edges.

NOTE: This dish may be assembled the day before cooking and serving; in which case, you may need additional cooking time.

Enjoy!