BLUE GOOSE FARM ~ Nicktown, PA

FROM OUR HANDS TO YOUR TABLE

Welcome to the blog.
Posted 6/27/2016 10:16pm by Scott Farabaugh.

Dear Blue Goose Farm CSA Members,

Good and bad news...bad news first, there are no more strawberries! Awww.  But, good news, we have 2 new items this week! Surprise. Bok choy and kohlrabi. Both have unique flavors so we encourage you to eat them in their natural raw state and then however you prepare or cook them. Also, kohlrabi is commonly referred to as the "alien" plant because of its unique appearance. We have robbed you of the full joy to appreciate it in all its spendor but cutting off the stems. But because this can be a tricky veggie to get into, click on this link for a visual tutorial on how to prep Kohlrabi.

Our "test kitchen" cooks have been busy this weekend. We have 3 great recipes for you this week - one is a yummy new slaw just in time for the upcoming holiday and two are more warm and cozy meals. Have fun cooking!

Click on this link for the additional recipe for Bok Choy & Chicken Soup. (Be sure to read the notes at the end of this recipe first to make the most of what you have in your box this week. We always scramble with creativity when we get to the bottom of the boxes to see what's left and what can we do with it!)

Please click on the following link to open this week's newsletter - Newsletter 2016 Week 4. It may take a moment to open. If you are unable to open it from your email, try opening it from our website www.bluegoosefarmnicktown.com. It is posted under "What's New?"

Thank you for taking this journey with us. HAPPY EATING!

Scott & Chrissy Farabaugh

Posted 6/20/2016 9:42pm by Scott Farabaugh.

Dear Blue Goose Farm CSA Members,

This warmer weather is a sure sign that summer is officially here (besides it being June 21 already!). The veggies are doing what they do best and growing well for us. With the arrival of kale to the boxes this week we hope you will continue to be creative in the kitchen - try things, use things, mix things. Eating can be an adventure if you're brave enough to try something new- you just may find you like a veggie better than you ever imagined.

A couple of notes:

- A recipe correction to Honey Glazed Turnips (Week 1) - the quantity of turnips should be 1 1/2 cups NOT pounds. You can also substitute radishes for turnips if you so dare.

- Click on this link for additional recipes for radishes. They may not be your favorite, but if you just keep trying you just may find a way to enjoy them, like in guacamole or pesto.

Please click on the following link to open this week's newsletter - Newsletter 2016 Week 3. It may take a moment to open. If you are unable to open it from your email, try opening it from our website www.bluegoosefarmnicktown.com. It is posted under "What's New?"

Thank you for taking this journey with us. HAPPY EATING!

Scott & Chrissy Farabaugh

Posted 6/13/2016 7:41pm by Scott Farabaugh.

Dear Blue Goose Farm CSA Members,

We appreciate hearing from those who shared with us how pleased they were with their first box last week, mostly due to the berries. It's nice to hear that our work is worth the effort!

We have another great box this week with a few items that are in early - summer squash and peas. And our main ingredient, lettuce, has arrived for the duration of the season! We hope you enjoy eating the good stuff.

Please click on the following link to open this week's newsletter - Newsletter 2016 Week 2. It may take a moment to open. If you are unable to open it from your email, try opening it from our website www.bluegoosefarmnicktown.com. It is posted under "What's New?"

Thank you for taking this journey with us. HAPPY EATING!

Scott & Chrissy Farabaugh

Posted 6/10/2016 8:10am by Scott Farabaugh.

Dear Blue Goose Farm CSA Members,

Welcome to our 2016 CSA season! We have heard there is much anticipation for this season to begin, and we have been hustling to make sure everything is ready to go. We are starting this year with 315 members - the largest membership we have had to date. We even opened 4 new host sites to accommodate these numbers. We thank all of you sincerely for your dedication to our passion. We look forward to a great season ahead.

As we have many new members this year, just a word of encouragement...we ask that if your are being introduced to a new vegetable, try it. Eat it raw and cooked to decide which you prefer. Enjoy the experience of eating!

Please click on the following link to open this week's newsletter - Newsletter 2016 Week 1. It may take a moment to open. If you are unable to open it from your email, try opening it from our website www.bluegoosefarmnicktown.com. It is posted under "What's New?"

Thank you for taking this journey with us. HAPPY EATING!

Scott & Chrissy Farabaugh

Posted 6/10/2016 8:00am by Scott Farabaugh.

Dear Blue Goose Farm CSA Members,

Welcome to our 2016 CSA season! We have heard there is much anticipation for this season to begin, and we have been hustling to make sure everything is ready to go. We are starting this year with 315 members - the largest membership we have had to date. We even opened 4 new host sites to accommodate these numbers. We thank all of you sincerely for your dedication to our passion. We look forward to a great season ahead.

As we have many new members this year, just a word of encouragement...we ask that if your are being introduced to a new vegetable, try it. Eat it raw and cooked to decide which you prefer. Enjoy the experience of eating!

Please click on the following link to open this week's newsletter - Newsletter 2016 Week 1. It may take a moment to open. If you are unable to open it from your email, try opening it from our website www.bluegoosefarmnicktown.com. It is posted under "What's New?"

Thank you for taking this journey with us. HAPPY EATING!

Scott & Chrissy Farabaugh

Posted 6/5/2016 9:21pm by Scott Farabaugh.

Dear Blue Goose Farm CSA Members,

Welcome to our 2016 CSA season! We have heard there is much anticipation for this season to begin, and we have been hustling to make sure everything is ready to go. We are starting this year with 315 members - the largest membership we have had to date. We even opened 4 new host sites to accommodate these numbers. We thank all of you sincerely for your dedication to our passion. We look forward to a great season ahead.

As we have many new members this year, just a word of encouragement...we ask that if your are being introduced to a new vegetable, try it. Eat it raw and cooked to decide which you prefer. Enjoy the experience of eating!

Please click on the following link to open this week's newsletter - Newsletter 2016 Week 1. It may take a moment to open. If you are unable to open it from your email, try opening it from our website www.bluegoosefarmnicktown.com. It is posted under "What's New?"

Thank you for taking this journey with us. HAPPY EATING!

Scott & Chrissy Farabaugh

Posted 9/28/2015 8:03pm by Scott Farabaugh.

Dear Blue Goose Farm CSA Members,

The final newsletter is often the one sent with mixed emotions - a bit excited to be getting a break after a long, hard summer, and a bit sad to see it come to an end. We miss the freshness of it all just as much as the next family. So we send this one with gratitude and warm wishes, with cozy, comfort-food recipes, and an invitation to return to us in 2016. Stay well, eat happy!

Please click on the following link to open this week's newsletter - Newsletter 2015 Week 18. It may take a moment to open. If you are 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 wonderful winter!

Scott & Chrissy Farabaugh 

Posted 9/21/2015 9:10pm by Scott Farabaugh.

Dear Blue Goose Farm CSA Members,

It's that time of year, as things begin to unwind from a long, hard season, when this farmer becomes a bit more contemplative and reflects upon all that he has done or wished he'd done. We are grateful for the season we have had, and hope you think so, too.

NEXT WEEK will be the LAST WEEK of the season. Please RETURN any blue containers or packing boxes that you may have taken home. We do reuse those that are still in decent condition. Thank you!

Please click on the following link to open this week's newsletter - Newsletter 2015 Week 17. It may take a moment to open. If you are 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

814-948-7188

 

Posted 9/14/2015 5:56pm by Scott Farabaugh.

Dear Blue Goose Farm CSA Members,

As the cool weather is rolling in, we now have the fall crops to compliment the season. We have an incredible box this week full of variety and bursting with color and flavor. We hope you find creative ways to feast on this bounty.  And if you are willing to share your family's favorite meals, we may have use for them in future newsletters.

If you experienced some difficulty peeling the acorn for last week's recipe, you're not alone. Removing the skin from winter squash is never really easy. After all, there is a reason the skins are so hard - to protect the squash during the harsh winter months. For future reference, see "In The Kitchen", or click on the links below on how to prep them a little easier.

Here is a link to a quick video (thanks, Martha!) that shows you how to peel acorn squash:

http://www.marthastewart.com/973767/how-cut-acorn-squash

Here is a link to a quick video that shows you how to peel butternut squash: 

http://www.marthastewart.com/968024/how-cut-butternut-squash

Please click on the following link to open this week's newsletter - Newsletter 2015 Week 16. It may take a moment to open. If you are 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

814-948-7188

 

Posted 9/7/2015 10:21pm by Scott Farabaugh.

Dear Blue Goose Farm CSA Members,

We have Clash of the Seasons this week as spring and fall crops collide in your boxes. Sometimes you just don't want to ask, and we just do what's gotta get done! Nonetheless, everything looks great and tastes even better. We hope you enjoy the chaos of it all.

Please click on the following link to open this week's newsletter - Newsletter 2015 Week 15. It may take a moment to open. If you are 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

814-948-7188