BLUE GOOSE FARM ~ Nicktown, PA

FROM OUR HANDS TO YOUR TABLE

Welcome to the blog.
Posted 7/14/2010 6:06am by Scott Farabaugh.

Greetings BGF CSA Members,

Whew! We finally got a bit of much needed rain. Our veggies are happy! You could hear them soaking it in. And with that break in heat, our workers are happy! In a farmer's perfect world, there would be a gentle rain each morning followed by a nice, warm afternoon. But that's in a perfect world!

You will see some new items in your box this week and in the coming weeks. Yes, tomatoes are on the way! After last year's disappointment with blight, we are pleased to have any tomatoes this year. They'll be worth the wait.

Please be assured that we strive to provide you with the best quality and the most practical quantity of produce each week. We hear from some members that the box has too much, and from other members that there is too little. We have designed the reasonable portions equivalent to a particular dollar amount per week. Depending on your family's personal preferences, the boxes may or may not satisfy all your favorite indulgences. Since one purpose of a CSA is to educate people about varieties of produce, consider your box a sampler with a few staple items.

Thank you to those members who send us emails. We appreciate your time in sending us feedback on our performance.

What you may expect to find in your box this week:
basil
cucumbers (regular and pickling cucumbers)
green pepper
salad mix
sugar peas (we eat with the pod)
shell peas (we eat without the pods)
zucchini
...and a surprise item

Culinary Corner

  • Always wash your produce!
  • Cucumbers are a delicious food, however, they can produce some uncomfortable side effects - burping due to the amount of gas bubbles they create in your system. To help avoid this effect, remove the seeds. To help avoid a bitter taste to cucumbers, peel the skin.
  • For a fun, perhaps not so healthy, treat, try battering and deep frying zucchini that's been seeded and cut into 2-3 inch sticks. YUM!

In the Kitchen

Zucchini Quiche
1 C Bisquick
4 C grated zucchini
1 green pepper, seeded and diced
1 medium onion, diced
3 eggs
1/2 C oil
1-8oz. bag of shredded provolone or mozzorella cheese
1-8oz. package of pepperoni, chopped (or use the packaged tiny ones)
1 T sugar
salt and pepper
bread crumbs

In a large bowl, mix together zucchini, peppers, onions, pepperoni, and half of cheese. In a smaller second bowl, whisk together Bisquick, sugar, and salt and pepper to taste. In a third bowl, whisk eggs and oil. Add second and third bowls to first bowl and stir together until mixes and moistened. Pour into a greased quiche or casserole dish. Sprinkle remaining cheese and bread crumbs over top. Bake at 350 degrees for 40 minutes. Yummy!

Enjoy a Midsummer's Night!

Scott & Chrissy Farabaugh

814-948-7188

sctfab@yahoo.com

 

Posted 7/6/2010 6:34pm by Scott Farabaugh.

Greetings BGF CSA Members,

We hope you enjoyed a festive and safe Fourth of July weekend.  Things are getting very busy around the farm - and very hot...definitely not blight weather! Wasn't it just a few weeks ago that we were complaining about too much rain? Apparently it was too much complaining - what we wouldn't do for some rain now! We are irrigating every day - no water is making it to the creek, that's for sure.

Our cucumbers are coming in nicely- you'll be seeing them in the next week or so. Some have marks on them resulting from bug bites when the fruit was smaller. Pay no mind to these marks as they have no affect on the quality of taste to the fruit - just the appearance.

And our zucchini is also coming in abundantly. Hope you are ready for it as you'll be seeing it for several weeks. Enjoy!

What you may expect to find in your box this week:
salad mix
cabbage
zucchini
peas
sweet onion
parsley
swiss chard OR spinach

Culinary Corner

  • Always wash your produce!
  • When using zucchini, it isn't always necessary to remove the skin. It is the skin that holds the most nutrients, so you don't want to rid it if possible. However, if the fruit has aged a bit, the skin can become bitter in taste. In this case, you would want to remove the skin so as not to ruin the flavor of the dish you prepare.
  • Parsely is a great herb to dry. Though it has a nice flavor when fresh, if you want to store it for future use, you might try drying it by hanging it upside down. When dry, crumble it into an air tight jar. (Note: dry herbs are stronger in taste than fresh herbs.)

    In the Kitchen...

 Baked Zucchini & Rice

3 C sliced zucchini

½ C uncooked rice

1/3 C chopped onion

¼ C parsley, chopped

1 clove garlic, chopped

1-1/2 t salt

½ t pepper (more if desired)

¾ C boiling water

3 eggs, beaten

¾ C milk

1 C cheddar cheese

Mix first seven ingredients in saucepan. Add boiling water, cover, and cook on low for 15 minutes. Remove from heat. Mix eggs, milk, and cheese in small bowl. Add to saucepan and stir.  Pour into greased casserole dish. Cover with foil and bake at 350 degrees for 25 minutes. Remove foil and cook for an additional 5 minutes. Serve warm.


Skillet Cabbage Pasta

1 stick of butter

1/2 head of cabbage, chopped (use whole head if you enjoy cabbage!)

1 onion, chopped

1 box small pasta shells

1 C cottage cheese

Cook pasta according to box directions. Meanwhile, in skillet, melt butter and add cabbage and onions. Cook until onions become translucent. Remove from heat and stir in cottage cheese. Add cabbage mixture to cooked pasta.
(Yes, hot cottage cheese is delicious and healthy! You may also add leftover chopped ham to create a full meal.)

Have a great week!

Scott & Chrissy Farabaugh

814-948-7188

sctfab@yahoo.com

Posted 6/30/2010 8:22pm by Scott Farabaugh.

Greetings BGF CSA Members,


Happy Fourth of July Weekend! To all of our family, friends, and members who currently serve in or are veterans of the armed forces, thank you for fighting to keep our freedom alive!

We hope you have been enjoying these first few boxes of the season - they seem to get better each week! The quality and quantity of crops this year, compared to last, is incredible. And though we are having a good year, we are not immune to problems. Early blight has hit some of our tomato plants. Those of you members who were with us last year and felt the neglect of no tomatoes due to blight, have no fear! This year we have it under control. Our plants are growing strong and you will see tomatoes in your boxes by the end of July!

To our fellow gardeners, be on the look out for this blight. Early blight is different from late blight - this one is seen on the leaves in the form of small black circles with a tinge of yellow. And if caught early enough, the plant can be saved.

We are excited to see the zucchini is ready! This is the true sign that summer has arrived. We usually grow more than we know what to do with, so we are happy to share plenty with you. A simple way to prepare zucchini is to slice and saute in pan with olive oil, chopped garlic scapes and parmasan cheese. YUM!

You will be getting more potatoes - this is the very last of our winter storage. The potato is an incredible vegetable - its storage life is long and its nutritional value is endless - and our family has been growing AND eating them for over 100 years! Enjoy!


What you may expect to find in your box this week:
potatoes
head lettuce
salad mix
garlic scapes
green onions
sugar peas
zucchini
basil


Culinary Corner

  • Always wash your produce!
  • A simple way to preserve herbs is to either dry or freeze them.
    To dry basil
    , for instance, you hang the herb by its stems upside down. It can take severals days or weeks to dry thoroughly - when its brittle to the touch - since the humidity level varies per home. When the herb is dry, take a knife or small food processor to crush the leaves into tiny pieces. Keep in an air-tight container or spice jar. To freeze basil, you use an ice cube tray. Place several leaves in each cube hole, then fill with water and freeze. Once frozen, transfer the cubes into a freezer bag. This makes it convenient to take out as many cubes as needed when you want. NOTE - Frozen herbs maintain similar flavor as fresh herbs. The flavor of dry herbs intensifies - that's why you use less when cooking.
  • You can also freeze most of the produce we supply. Zucchinis, for instance, are great to freeze if you are one who uses them in cooking or baking. Simply cut off the ends, grate them, and store them in freezer bags already measured in quantities for specific recipes. Be sure to use a permanent marker to label them, especially marking the date.


In the Kitchen

Freedom Potato Salad - this recipe is so named because of the freedom to choose your own ingredients. Enjoy!

Essential Ingredient:

2 lbs. potatoes, peeled & cubed

 

Feel “free” to use any or all of the following ingredients (or add your own ideas):

1 celery stalk, diced (even use leafy ends - great flavor)

2 T green onion, chopped

2 T garlic scape, chopped

½ C sugar peas, quartered

2 T fresh basil

1 T dill

1 T parsley

4 hard boiled eggs, peeled & chopped

4 slices cooked bacon, chopped

salt & pepper to taste

 

Dressing:

½ C mayo (Kraft’s with olive oil is delicious)

½ C sour cream

2 T white or red wine vinegar

Scrub the potatoes. Peel and cut them into bite size pieces. Boil them for 20 minutes. Drain the water and let cool. While potatoes are cooling, mix together the dressing and prepare the other ingredients.

Chop up any of the listed “free” ingredients you wish to incorporate into your salad. The best way to prepare fresh herbs is to use scissors to cut them, unless you have a mandolin knife. Toss together your selection of ingredients with cooled potatoes. Stir together mayo, sour cream, and vinegar. (Milk may be substituted for the vinegar.  Pour over potato mixture and gently stir. You may need to add more mayo/sour cream depending on how wet you like your salad. This salad is best if made the day before you wish to serve it so flavors have a chance to meld.


Happy 4th of July!

Scott & Chrissy Farabaugh

814-948-7188

sctfab@yahoo.com

Posted 6/22/2010 9:24pm by Scott Farabaugh.

Greetings BGF CSA Members,

Well, well, well…summer has officially arrived this week (June 21st). The farm seems to be in full swing right now – the fields look lush and green, and the crops are coming up nicely. We can’t complain.

We would like to remind you to take full advantage of being a CSA member and really utilize its benefits. One benefit is learning to eat seasonally. Most people are so dependant on grocery store-style shopping where pretty much any vegetable or fruit is available all year round. Learning to eat seasonally means eating those items that are naturally in-season at a certain time – those items which you’d find at a farmer’s market in May vary from those you'd find in September. You’ll notice that for a series of weeks you may receive lettuce in your box when it’s in season, corn when it’s in season, squash when it’s in season, etc. It can seem like too much at once. But by eating seasonally, you learn to enjoy the flavors when they are in-season because they aren't around all year. Equate it to seasonal weather, how we all longed for the warmth of the summer months back in February! Now, we're complaining of the heat and anticipating autumn.

Another benefit of being a CSA member is a savings in your wallet. This also pertains to the above benefit. By eating seasonally, you eat produce that is in-season. Produce in-season is less expensive. Also, knowing you are receiving fresh, good-quality, organic produce for the cost of your membership is an excellent benefit. Shop and compare!

****************************************************************************************
A REMINDER to Johnstown members
Please be aware that this is the week for Thunder in the Valley. The Farmers Market is cancelled for this week ONLY!  Even so, you will need to come downtown to pick up your box - I will be located at Pam Mayer's office located at 243 Adams Street  from 9 a.m. until noon. Those of you who are unable to meet me during these times may retrieve your box from the Conference Room between noon and 5:30p.m..
***************************************************************************************
 
What you may expect to find in your box this week:
head lettuce
swiss chard
sugar peas
snow peas
radishes
garlic scapes
broccoli
strawberries

Culinary Corner

  • Always wash your produce!
  • The pea shell is edible, there is no need to try and remove the actual pea from its pod. These shells are tender enough to eat fresh!
  • Get creative with lettuce! This is the season for salads. Boredom can set in with the traditional lettuce, tomato, cucumber. Try thowing cooked Tortellini or other pasta over lettuce with a pesto sauce, mozzerella cheese and crutons. Or try a favorite of ours - Taco Salad - sprinkle taco-seasoned meat over lettuce and add (any or all) chopped tomato, chopped onion, crumbled hard boiled egg, grated cheese, crushed Doritos chips, and French dressing. YUM!
  • Don't forget the garlic scape! The long curly green item that looks much like a scallion is a garlic scape. Many of you left it in your box last week. Use it fresh or steamed.
  • Swiss chard is another of many greens. It tastes mildly like spinach. Use it fresh (see recipe below) or steamed.

    In the Kitchen

    Herb Salad & Lemon Dressing

    the Salad

    1 head lettuce

    ½ lb. swiss chard

    5-10 radishes, sliced

    1-2 C peas

    ½ C assorted fresh chopped herbs – chives, basil, parsley, dill (optional)

     

    the Dressing

    2 lemons, use zest and juice

    3 gloves of fresh garlic, minced (or one garlic scape, minced)

    2 t Dijon-style mustard

    ½ C EVOO

    ½ C sour cream

     

    Chop lettuce and chard and mix. Toss in radishes and peas. Sprinkle with herbs. Drizzle dressing over top. Enjoy!

     

    *For variety – try any greens you may receive in your box in the future, such as fresh spinach, salad mix, or kohl robi. For you non-vegetarians, try topping with grilled sliced steak, chicken, or salmon - delicious!


    Broccoli Salad
    the Salad
    1 head of broccoli (or cauliflower), cut into bite size pieces
    1 small onion, diced
    8 oz. cheddar cheese, grated
    3/4 jar of Bacon Bits (or use 4-5 freshly cooked bacon slices and crumble)

    the Dressing
    1 C mayo
    1 T vinegar (we use apple cider flavor, but white will do)
    2 T sugar
    salt & pepper to taste

    Mix dressing ingredients in bowl and pour over salad mixture. Stir all together. Serve cold.

    For more recipes, visit our website www.bluegoosefarmnicktown.com and search under "More." Though our family and staff provide recipes, we welcome you to also contribute recipes that include the produce we provide. If you email your favorite recipe to us, we are happy to post it on the website for all to share. Thank you.

    Enjoy!

    Scott & Chrissy Farabaugh

    814-948-7188

    sctfab@yahoo.com

Posted 6/16/2010 9:13am by Scott Farabaugh.

Greetings BGF CSA Members,

School is out and our older children are busy helping around the farm. It is a sight to look out across the crop fields and see the variance of green color with specks of children! We are blessed.

You will be getting spinach again this week. Enjoy it as this is the end of the first planting. We did a second planting, but we're not sure if it will prosper. Keep your fingers crossed.

Also, we've heard that late blight has hit the area. A farmer in Nicktown and one in Somerset have crops that have suffered this terrible disease. To those of you members who are veggie gardeners, please watch out for it. If you happen to see it on your plants, especially tomatoes, pull the affected plants so as not to contaminate additional plants. After pulling affected ones, you can plants new ones in their place. You may want to even spray them with copper fungicide - organic ones are available but not easily found. Pray for a week of hot, dry weather for the sun is the only sure cure to kill blight.

What you may expect to find in your box this week:
strawberries
green onions
spinach
salad mix
head lettuce
garlic scapes
broccoli


Culinary Corner

  • always wash your produce!  Though we grow organic crops, neighboring farms may not. Besides, you always want to rid the dirt from your produce.
  • remember last week we explained that the part of the crop we provide is always edible. Some people want to trim their produce too much. Like the green portion of the green onion IS edible, so, too, is the green portion of a garlic plant called garlic scapes. It is important to clip the scapes so the nutients of the plant are channeled to growing a bigger bulb rather than a bigger plant. The scapes have a mild garlic flavor and can be used much like the tops of scallions (green onions). They are nice to use as a garnish.

Recipes

Broccoli Soup

1 T butter
1/4 cup chopped onion
3 cups chicken broth
6 oz. Kluski noodles
pepper to taste
12 oz. fresh chopped broccoli
1 garlic scape or 1/2 crushed garlic clove 
3 cups milk
6 oz. velveeta cheese

In large saucepan, heat oleo and saute onions. 
Add broth and bring to boil.
Gradually add noodles so that broth continues to boil.
Cook uncovered 3 minutes, stirring occasionally.
Stir in broccoli and garlic and cook 4 minutes.
Add milk, cheese and pepper.
Do not boil.
Continue cooking until cheese melts, stirring constantly.
Yields 4 servings.  


Have a great week!

Scott & Chrissy Farabaugh

814-948-7188

sctfab@yahoo.com

Posted 6/16/2010 8:28am by Scott Farabaugh.

Greetings BGF CSA Members,

School is out and our older children are busy helping around the farm. It is a sight to look out across the crop fields and see the variance of green color with specks of children! We are blessed.

You will be getting spinach again this week. Enjoy it as this is the end of the first planting. We did a second planting, but we're not sure if it will prosper. Keep your fingers crossed.

Also, we've heard that late blight has hit the area. A farmer in Nicktown and one in Sommerset have crops that have suffered this terrible disease. To those of you members who are veggie gardeners, please watch out for it. If you happen to see it on your plants, especially tomatoes, pull the affected plants so as not to contaminate additional plants. After pulling affected ones, you can plants new ones in their place. You may want to even spray them with copper fingucide - organic ones are available but not easily found. Pray for a week of hot, dry weather for the sun is the only sure cure to kill blight.

What you may expect to find in your box this week:
strawberries
green onions
spinach
salad mix
head lettuce
garlic scapes
broccoli


Culinary Corner

  • always wash your produce!  Though we grow organic crops, neighboring farms may not. Besides, you always want to rid the dirt from your produce.
  • remember last week we explained that the part of the crop we provide is always edible. Some people want to trim their produce too much. Like the green portion of the green onion IS edible, so, too, is the green portion of a garlic plant called garlic scapes. It is important to clip the scapes so the nutients of the plant are channeled to growing a bigger bulb rather than a bigger plant. the scapes have a mild garlic flavor and can be used much like the tops of scallions (green onions). They are nice to use as a garnish.

Recipes

Broccoli Soup

1 T butter
1/4 cup chopped onion
3 cups chicken broth
6 oz. Kluski noodles
pepper to taste
12 oz. fresh chopped broccoli
1 garlic scape or 1/2 crushed garlic clove 
3 cups milk
6 oz. velveeta cheese

In large saucepan, heat oleo and saute onions. 
Add broth and bring to boil.
Gradually add noodles so that broth continues to boil.
Cook uncovered 3 minutes, stirring occasionally.
Stir in broccoli and garlic and cook 4 minutes.
Add milk, cheese and pepper.
Do not boil.
Continue cooking until cheese melts, stirring constantly.
Yields 4 servings.  


Have a great week!

Scott & Chrissy Farabaugh

814-948-7188

sctfab@yahoo.com

Posted 6/9/2010 5:45am by Scott Farabaugh.

Greetings BGF CSA Members,

Again, we would like to thank you for joining our CSA for the 2010 season. It is our hope that you, your family, and friends will enjoy the produce we have to offer.

The Farmer's Almanac has always proven that a hard winter results in a hot summer. This is good news for a farmer as the sun provides the photosynthesis to nourish the plants. However, it also provides too many weeds and sometimes not enough rain, which can be bad news for a farmer. God certainly knows how to challenge us.

The crops are looking good thus far this season. They may be small at the start, but they will soon be growing into nice size items. The first box is always the challenge to fill. It is usually the smallest box in quantity, but we know the quality is still good. Over the next few weeks, we will make up for that quantity as the crops continue to grow.

What you may expect to find in your box this week:
head lettuce or salad mix
spinach
broccoli or broccoli leaves
leeks
potatoes
basil
strawberries

Culinary Corner

  • Always wash your produce!  Though we grow organic crops, we do ask that you wash your items before eating. We do prewash some items, but you should also wash as you always want to rid the dirt from your produce.
  • The quantity of potatoes is larger this week; we usually provide 2 lbs at a time. This 5 lb quantity is offered because we are depleting what is left of our winter stock to make room for the new crop. Make good use of it - make potato salad, mashed potatoes, soup, or add them to a stew. Potatoes are a daily item in the Farabaugh family!
  • The basil is not enough to make pesto, but enough to use as a garnish – great sprinkled on mashed potatoes.
  • Some people want to trim their produce too much. So, the green portion of the leeks IS edible, not just the white portion - they are in the same family as chives and scallions. And we just learned (read story below) that the leaves of the broccoli may be eaten - chopped raw with lettuce in a salad or steamed like spinach – it still tastes like broccoli.

We found this story at the website for One Straw Farm:

The owners Joan and Drew were having company. They wanted to serve broccoli for their guests Paul and Sandy, but when they went to cut it the plants were all too small. Paul began to cut the leaves from the plants and Drew scolded, “What are you doing?” Paul (also an organic farmer) explained this was a year when the crops weren’t doing well and they gave broccoli and cauliflower leaves to their members. Well, they served the broccoli leaves for dinner – chopping and sautéing them with garlic. Their 17 year old son, and his friends, enjoyed the dish…even going back for more! The boys thought the leaves tasted better than the “trees.” This was no small lesson. We now sell the leaves to restaurants and our CSA members. Seems everyone loves the leaves more than the trees!

Recipes

Strawberry Spinach Salad

4 C fresh spinach, washed, dried, and de-stemmed

2 C sliced strawberries

1 C chopped walnuts

Place a serving of spinach on a plate, then top with strawberries and walnuts. Flavor with either a raspberry vinaigrette or poppy seed dressing. Both compliment the salad.  (Our favorite is Ken's raspberry walnut vinaigrette which was recommended to us by a CSA member.)

* You may also add 1 C cucumbers, peeled and quartered; and/or cantaloupe, cubed.


Potato Leek Soup

2 T olive oil

4 leeks, cut into round slices – use white and most of green

4 potatoes, peeled and cubed (about 4 C)

5 C water or 2-1/2 C water and 2-1/2 C chicken broth

1 –8 oz. pkg cream cheese, cubed

½ C milk

basil

 

In large pot, heat oil and add leeks cooking for 5 minutes. Add potatoes, water or broth. Salt and pepper to taste. Cover, bring to boil, then simmer on medium-low for 20 minutes until potatoes are tender. Cool for 10 minutes. In batches, add leek mixture to blender; blend until pureed. Return to pot and whisk in cream cheese, stirring constantly until melted. Add milk and stir. Serve in bowls and garnish with chopped basil.

*Keep it healthy by using low fat diary products.

Just a note: We served the soup to our kids on Tuesday night and they loved it! They called it "mashed potato soup". Although the basil adds a nice flavor, the kids found that sprinkling with cheddar cheese is also a delicious option.  As for clean-up of the blender (usually not my favorite job!), it was so easy to fill halfway with warm water, add a few drops of dishwashing liquid, make sure the lid is on tight and blend away the mess!

We have recipes available at our website www.bluegoosefarmnicktown.com under "More." Though our family and staff provide recipes, we welcome you to also contribute recipes that include the crops we provide. If you email them to us, we are happy to post them on the website for all to share. We appreciate what you do for us.

Enjoy the season!

Scott & Chrissy Farabaugh

814-948-7188

sctfab@yahoo.com

Posted 6/5/2010 9:09am by Scott Farabaugh.

Greetings BGF CSA Members,

Again, we would like to thank you for joining our CSA for the 2010 season. It is our hope that you, your family, and friends will enjoy the produce we have to offer. Enjoy!

This letter provides reminders and rules on how we would like our members to assist us throughout the season – there are almost 200 of you but only 1 farmer. We need all the help we can get. Please be sure to carefully read through this letter as it provides information on pick-ups and vacation policies. You may even wish to print it and put it in a place for easy reference.

We will begin share pick-ups this week! On Wednesday, June 9th for Carrolltown, Ebensburg, Loretto, and Nicktown; on Thursday, June 10th for PHCC, Cope residence, Riek’s Country Store, & Boderocco residence; and on Friday, June 11th for downtown Johnstown. You are to pick up your box from your assigned location on your assigned day (see “Pick-up Site Instructions” below).

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/updates about the farm, and any reminders along the way. Please be sure to visit our website at www.bluegoosefarmnicktown.com. Each email that we send will be posted under “What’s New” of the homepage so you may view and review this information at anytime. Also, all of our recipes to date are posted under “More” for your convenience.

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/or storage. If you personally dislike an item, we suggest sharing it with a friend.

At each site, there will be a clipboard holding a sheet of paper listing each member at that site. We ask that you pick up one box and check off your name from the clipboard list. This will help us identify who missed pick-up that week.

As a thank you for your membership, we will provide each member with his/her own reusable tote. This tote is to be used to carry your products each week. Remember to bring it with you each week! Please DO NOT take boxes- this is our way to help curb cost and to be mindful of our earth.

PICK-UP SITE LOCATIONS

IMPORTANT: Please be mindful of the sites that are residences or businesses. Our members have volunteered their property to be used as drop locations. We ask that you respect their property and the specified times for picking up your box. The pick-up day for your location in that day ONLY. Boxes not picked up by the close of day will be donated. You will NOT get another. We had some problems last year with folks not picking up until Saturday and sometimes on Sunday. This is an inconvenience to the family or business that resides at the drop site.

Also, the contacts for these drop locations have shared their phone numbers with you. Call if you need directions. And please call if you are running late and unable to pick up your box by the close time to let the resident know when you can be there. Thank you.

Wednesday Pick-ups

Carrolltown - Michelle's Herbs, 130 Holly Street, 2:00-6:00 p.m., boxes found under porch or inside
                   house. (814-344-8880)

Ebensburg - Lakeside Church of the Nazerene, next to Lake Rowena, 2:00-6:00 p.m., boxes found
                  inside the rear entrance foyer.

Loretto - St. Francis University, Torvian Hall, 2:00-6:00 p.m., boxes found on back loading docks.

Nicktown - Blue Goose Farm, 2965 Blue Goose Road, 2:00-6:00 p.m., boxes found in white
               refrigerator just inside the Blue Building. (814-948-7188)

Thursday Pick-ups

Richland - Cope Residence, 160 Macridge Avenue, 2:00-6:00 p.m., boxes found on back porch. 
               (814-269-3324)

PHCC- Richland Campus, 101 Community College Way, boxes found in main entrance. 
             NOTE: PHCC’s time vary - from June to September pick-up times are between
          2:00-5:30p.m. Once fall classes begin, times change to 2:00-6:00 p.m. Please make
          note of this!

Westmont - Boderocco Residence, 201 Furnari Avenue, 2:00-6:00 p.m., boxes found on 
                 covered porch.  (814-255-5264)

Riek’s Country Store – 213 Habicht Street, 2:00-6:00 p.m., boxes found inside store. 
                                (814-539-6280)

Friday Pick-ups

Johnstown - Downtown Farmers Market, Central Park along Franklin Street, 9:00 a.m.-2:00 p.m. 
                      NOTE: After hours pick-up – Pam J. Mayer, ESQ. Law Office, 243 Adams Street,
                2:30-5:00 p.m., boxes found inside building. (814-536-1144)


VACATION INSTRUCTIONS

If you will be taking vacation, we ask that you notify us TWO weeks prior to your absence. You may simply email or call us. We will make arrangements with you as to when you may make up for that lost week. We handle such absences by allowing you to double up on products at another date. You may wish to specify which date you'd like to double up - say, if you know you'll be doing some entertaining on a particular weekend and would like more goods for your guests; or if you would like to wait until the end of the season and double up on items that will last through the fall and winter. We are flexible, but we ask for your cooperation in advance.

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

Enjoy the season!

Scott & Chrissy Farabaugh

814-948-7188

sctfab@yahoo.com