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Week 11                            Geauga County, Ohio
Aug. 14, 2013

The Fair Share

What's cropping up!
Next generation
In this week's shares
Produce information
Bulk veggie info
Stewing chickens available
Beef updates
Recipes
Member Laura Novak's cooking tips column
Local food events
For your reading pleasure
Please support our partners
Anyone can sign up for our newsletter
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"There's been progress toward seeing that nature and culture are not opposing terms, and that wilderness is not the only kind of landscape for environmentalists to concern themselves with."

~ Michael Pollan 

 


 

 

 

 

 

Buggy silhouette

    

 

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Next generation

We think a lot about the lessons we provide for the next generations. As CSA members we demonstrate to our friends and to our children a different approach to eating - one that is conscious of the impact our choices have on our environment and our health, one that spends food dollars in a way that is most supportive of the families growing the food, and one that demonstrates an openness to trying new things. Participation in a CSA makes all of this easier.

 

Last Saturday's farm tour gave us a great example of how the next generation of farmers is starting to take on more responsibility. Daniel and Susan Fisher's son, Chris, led the tour through the fields. We were able to hear about the things he and his brothers have been doing as part of the farm's management.

 

He experimented this season with a variety of Violet Rose tomatoes - golf-ball size fruit that were striking with their dark purple tops and reddish-pink bases. The partial row that he planted is allowing him to understand the particular characteristics of the plant and to see if this would be a good candidate for future CSA offerings. He indicated that he hasn't been completely happy with them so far, and will need to see if any adjustments to his approach will make them better.

 

It was wonderful to witness a passion for farming and experimentation alive and well in the next generation of farmers. We hope those who made it out for the tour left with a feeling of hope and pride for this program. We want to thank you for your commitment to supporting local farms and helping to make this possible. As you spread the word and share your experiences with the next generation of food consumers, we can begin to guarantee a place for this next generation of farmers. 


Warmly,

Michelle, Laura and the farmers of Geauga Family Farms

Buggy silhouette

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In this week's shares

In this week's shares, CSA members can expect things such as beets, radishes, blackberries, watermelon, cantaloupe, red, green or Romaine lettuce, jalapeños (HOT), hot banana peppers, sweet banana peppers, green bell peppers, Big Beef and Big Dena tomatoes, cherry tomatoes, Gilbertie paste tomatoes, zucchini, yellow squash, green or wax beans, eggplants, leeks, bunching onions, sweet onions, purple, red Yukon Gold or fingerling potatoes, basil, parsley and carrots.

 

NOTE: You may or may not receive all of the types of produce listed above. This is a list of possible items. Different size shares and shares received at different times of the week may include different items. 

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A huge thank you!

We want to thank the Fishers, the Hershbergers and all of the farm families who generously open up their farms for these tours each season. It is not easy to find time to get things ready for a crowd of visitors, and we appreciate everything that goes into making the experiences so special.

 

September will be our last opportunity to tour the farms this season. We will provide details soon! 

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Bulk veggies 

As the season goes on, our farms frequently have additional produce available for purchase in bulk quantities (most often 20-pound boxes) for canning or preserving. These often include things like tomatoes, peppers, beets, squash, sweet potatoes, etc. This will change from week to week and from season to season. Most frequently these items are seconds - great for canning but not quite nice enough for the shares. Please check this section of our newsletter each week to see what is currently available.

 

Canning tomatoes: $22/20-lb. box

Lemon Basil: $3.50/lb.

Red beets: $22/half-bushel (with or without tops)

Blackberries: $4/pint

 

To order bulk produce, call Rosanna Monday through Friday between the hours of 7 a.m. and 3 p.m. at the warehouse at 440-693-4625. Please leave a message if no one answers, or call Rosanna at home after 4 p.m. and on Saturdays at 440-548-2399. NO SUNDAY CALLS PLEASE! You will receive an invoice via e-mail and will be able to pay with a credit card using our PayPal site.

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Stewing chickens available

The Fisher family has stewing chickens available for purchase. These are available for $5 each, and work best when used for soups or stews. They must be picked up at the farm at 4738 Gates East Road, in Middlefield. Please call Susan Fisher at 440-693-4632 to reserve your chickens and schedule a pick-up today!

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Beef updates

There will be beef deliveries at several of our sites this week, including Church of the Good Shepherd, Ruffing Montessori School, St. Paul's, First Unitarian and the Goddard School.

 

Sylvio Pellegrino will have chicken available from his trailer at the following locations and times:

 

Thursday, Aug. 15

Church of the Good Shepherd, Lyndhurst - 4:15-5:15 p.m.

Ruffing Montessori School, Cleveland Heights - 5:45-6:30 p.m.

 

Anyone is able to purchase organic chicken at these locations, and no pre-ordering is necessary. For more information about Pellegrino Pastures, click here.

 

We also owe everyone at Family Karate and at Sage's Orchard an apology. We forgot to load the monthly beef orders for those sites on Saturday. Your revised beef delivery date will be Saturday, Aug. 24. Our apologies for any inconvenience this may have caused. Note: this change is for the Saturday customers at Sage's only.

 
Geauga Family Farms grass-fed ground beef and grass-fed stew beef is delivered frozen in 1-pound packages. Beef orders are delivered on a monthly basis to participating sites. Please see the Extras section of our website, here, to place an order.  
 

Beef delivery dates for Tuesday sites:

Lowe's Greenhouse      

  

 

8/20/2013     

 

9/17/2013     

 

10/15/2013

Marigold B&B

   

 

8/20/2013

 

9/17/2013

 

10/15/2013

Catholic Montessori

 

 

8/20/2013

 

9/17/2013

 

10/15/2013

St. Andrew

 

 

8/20/2013

 

9/17/2013

 

10/15/2013

Sage's Orchard

 

 

8/20/2013

 

9/17/2013

 

10/15/2013

For Tuesday sites, please place any orders by the Thursday prior to the delivery date.

 

Beef delivery dates for Thursday sites:

Market Café8/22/2013       9/19/2013      10/17/2013
Jones Day8/22/20139/19/201310/17/2013
LEAF Night8/22/20139/19/201310/17/2013
MRI 
9/12/201310/10/2013
Landerbrook Dental     
9/12/201310/10/2013
Good Shepherd8/15/20139/19/201310/17/2013
Ruffing8/15/20139/19/201310/17/2013

For Thursday sites please place any orders by the Saturday prior to the delivery date.

 

Beef delivery dates for Saturday sites:

St. Noel   

9/14/2013 10/12/2013
Family Karate8/24/2013
9/28/201310/12/2013
First Church Cong

9/14/201310/12/2013
Sage's Orchard8/24/2013
9/28/201310/12/2013
St. Paul's8/17/2013
9/21/201310/19/2013
First Unitarian8/17/2013
9/21/201310/19/2013
Goddard School8/17/2013
9/21/201310/19/2013

For Saturday sites please place any orders by the Tuesday prior to the delivery date.

 

PLEASE SAVE THIS SCHEDULE FOR FUTURE REFERENCE THROUGHOUT THE SEASON.

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Recipes

We include recipes each week using the items in your share. We'd love for you to share your recipes with us and we will include them in the newsletter. Please e-mail them to LDobson@geaugafamilyfarms.org. 

 

I used to work in the kitchen of the café at the Joseph-Beth Booksellers Store in Cincinnati, and one of my husband's favorite dishes there was the Vegetarian Chili. Years later I realized that this meal is particularly well-suited for using a range of CSA vegetables. It is satisfying without feeling as heavy as many versions of chili, and perfect for a one-dish, summertime meal. Here is my interpretation of the dish, which is fairly close to the original.

~Michelle Bandy-Zalatoris 

 

Vegetarian Chili

Makes about 6 servings

 

2 Tbsp. olive oil

2 small or 1 medium zucchini, quartered lengthwise and diced

2 small or 1 medium yellow squash, quartered lengthwise and diced

1 medium onion, diced

2 bell peppers (I use a combination of whatever peppers we have in the share), diced

2 cloves of garlic, minced

1 tsp. cumin

2 tsp. chili powder

2 tsp. oregano

Salt and pepper to taste

2 large tomatoes, cored, seeded and diced (or 1 large can of diced tomatoes)

1 can of garbanzo beans (include liquid)

1 can of kidney beans (include liquid)

¼ cup fresh dill, finely chopped

2 Tbsp. lemon juice

 

6 servings of cooked rice

Sour cream, chopped green onions and shredded Monterey Jack cheese (optional ) for garnish

 

In a large pot, heat the olive oil and sauté the zucchini, yellow squash, onions, peppers and garlic over medium high heat. Add seasonings and continue to sauté until vegetables begin to soften. Add tomatoes (and about ½ cup of water if using fresh tomatoes), garbanzo beans and kidney beans. Reduce heat to medium, and simmer until the chili cooks down and thickens a bit - approximately 45 minutes. Stir every 5-10 minutes. Add chopped dill and lemon juice, and cook for an additional 10 minutes to let flavors blend. Serve over rice and garnish with green onions, a sprinkle of Monterrey Jack cheese and a small dollop of sour cream.

 

This recipe was sent in by another of our "foodie" members, Tamasin Noyes, who is the author of Grills Gone Vegan (www.veganappetite.com).

 

Grilled Ratatouille

Yield: 4 servings

This grilled version of a traditional French recipe is sure to become a summer favorite. Full of the best of summer's vegetables, the ratatouille becomes a meal when ladled over couscous or rice or accompanied by crusty bread. It's very adaptable, so feel free to substitute your favorite vegetables or those that are in season. If you're lucky enough to have leftovers, serve them on top of a grilled portobello or in an open-faced sandwich

2 cups (1 pint) cherry tomatoes, halved

1 tablespoon olive oil

1 tablespoon minced fresh thyme, or 1 teaspoon dried

3/4 teaspoon salt

1/2 teaspoon ground pepper

1/2 teaspoon herbes de Provence

1 eggplant, cut lengthwise into 1/2-inch-thick slabs

1 summer squash, cut lengthwise into 1/2-inch-thick slabs

1 zucchini, cut lengthwise into 1/2-inch-thick slabs

1 onion, cut into 1/2-inch-thick rounds

1 red bell pepper, quartered, or cut into rings if cooking indoors

1/2 cup minced fresh basil

6 cloves roasted garlic, minced

2 tablespoons minced fresh parsley

2 tablespoon balsamic vinegar

2 tablespoons dry red wine or salt-free vegetable broth (please change to salt-free vegetable broth)

 

Outdoor Method

Preheat an outdoor grill to medium-high heat.

Put the tomatoes, oil, dried thyme (if using), salt, pepper, and herbes de Provence in a deep 13 x 9-inch foil roasting pan and stir to combine. Put the roasting pan on the grill and close the lid. Cook, stirring occasionally, until the tomatoes have some charred spots, about 12 minutes. Remove from the heat.

Lightly mist the eggplant, squash, zucchini, onion, and bell pepper with olive oil spray. Put them on the grill and cook until marked, 4 to 5 minutes. Turn over and cook until the other side is marked and the vegetables are tender but not soft, 4 to 5 minutes.

When the grilled vegetables are cool enough to handle, chop them and add them to the tomato mixture. Add the basil, garlic, parsley, vinegar, wine, and fresh thyme (if using). Put the pan back on the grill and cook, stirring occasionally, for 10 minutes to allow the flavors to meld. Serve hot or at room temperature.

 

Indoor Method

Preheat the oven to 400 degrees F.

Put the tomatoes, oil, dried thyme (if using), salt, pepper, and herbes de Provence in a deep 13 x 9-inch nonreactive baking pan and stir to combine. Bake for about 25 minutes, until the tomatoes have some charred spots.

Preheat a grill pan or electric grill to medium-high heat.

Grill the vegetables as directed. (If using an electric grill, keep it open and cook a few minutes longer if necessary.) Assemble the dish as directed and return to the oven for 15 minutes. Serve hot or at room temperature.

 

Ripe melon picked in the fields will be much softer than the warehouse-ripened grocery store melons to which many people are accustomed. If the softer texture bothers you, try using the melon for other dishes, such as smoothies and frozen pops. Chilled melon soup is a great addition to summer lunch and brunch menus, and makes a great first course on a warm evening. 

 

Cold Melon Soup

4 cups ripe honeydews, cut into small balls

4 teaspoons lime juice

2 teaspoons honey

1 cup nonfat vanilla yogurt

1/2 cup honeydew balls ( to garnish)

In a blender container, combine honeydew, lime juice, and honey. Blend until smooth. Pour into a

bowl and add yogurt. Beat with a fork or wire whisk until blended. Chill several hours. Serve cold. Whisk before serving and garnish each bowl with a few melon balls.

Recipe from Food.com

 

Watermelon Gazpacho

The delicate flavors of cucumber and watermelon go hand in hand to create a sweet-and-savory chilled soup, perfect as a first course on a hot night.

6 servings

8 cups finely diced seedless watermelon, (about 6 pounds with the rind) (see Tip)

1 medium cucumber, peeled, seeded and finely diced

1/2 red bell pepper, finely diced

1/4 cup chopped fresh basil

1/4 cup chopped flat-leaf parsley

3 tablespoons red-wine vinegar

2 tablespoons minced shallot

2 tablespoons extra-virgin olive oil

3/4 teaspoon salt

Mix watermelon, cucumber, bell pepper, basil, parsley, vinegar, shallot, oil and salt in a large bowl. Puree 3 cups of the mixture in a blender or food processor to the desired smoothness; transfer to another large bowl. Puree another 3 cups and add to the bowl. Stir in the remaining diced mixture. Serve at room temperature or chilled.

Recipe from EatingWell

 

Lots of our members are foodies, as you can see by those who have sent in recipes lately. Another of our member foodies is Kim Roberts, who chronicles her weekly cooking adventures here.

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Peach salsa and a crazy couscous salad 

By Laura Novak

If you liked the mango salsa last week, you should try it with peaches this week! Use about four or five peaches, peeled and diced. Then dice ¼ onion, 1-2 jalapeño peppers (depending on the spiciness you like), and add the kernels from about one ear of corn and half a can of black beans, the juice of one lime, a squirt of honey, some fresh cilantro (optional), plus salt and pepper. You can use peaches, mango, or pineapple. You can check out last week's recipes for mango salsa, sweet corn on the grill, and mango piña coladas on my blog.

 

I wasn't in the mood to make my usual roasted tomato pasta dish, so I used the basics from that recipe to try something new. I roasted the cherry tomatoes at 400 degrees with olive oil and minced garlic for about 20 minutes. I also chopped up ½ stalk celery, ½ small onion, ½ green pepper, 3 leaves of kale chopped into tiny ribbons, about ¼ cup of leftover black-eyed peas, 1/8 cup slivered almonds (walnuts would be great as well), and tossed it all together with pearl couscous. Always looking for the craziest salad, I served the couscous salad over lettuce and added a tiny bit of dressing. You could really do this with just about any veggies and beans you have left over. It would also be great with rice or pasta and is a nice way to use up those leftovers.

 

We just hit the halfway mark of the season last week - there are still nine weeks of beautiful produce left! If you are new to the CSA, just wait until you see the late summer shares! It just gets more and more delicious all the time.

 
Laura J. Novak is a freelance writer in Lake County. Her blog, Laurajnovak.blogspot.com, is about eating well and shaking free to live your best life. She enjoys reading about nutrition, participating in yoga, cooking and visiting parks with her husband, Vida. She is a passionate supporter of locally grown, organic produce and even has her own small garden. This is her second year enjoying the Geauga Family Farms CSA. Laura has a bachelor of arts in English and a master's degree in education.
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Local food events

Healthy Body, Healthy Mind, Healthy World!

Awaken Yoga in Mentor has an entire weekend of learning on being healthier, greener and yoga to help your body detoxify. Spend a weekend with Jennifer Langsdale learning the yogic lifestyle with an introduction to being green in body and mind.

When: Sept. 7 & 8

Times: Saturday, 8 - 4 p.m. and Sunday, 8:30 a.m. - 2:30 p.m.

Cost: $165; registration required

Click here to register.

The weekend will include:

Lectures on healthy eating and living

Learn about the Shaktkarmas or cleansing practices of yoga

Living and raw food tasting and demonstration

Truth about vegetarianism

Ways to become greener and save $!

(2) Detoxifying yoga practices with Jennifer

No yoga experience necessary. 

For more information, call 440-488-7212 or visit www.awakentoyoga.com.


Why Cows Need Names: and More Secrets of Amish Farms
Randy James will talk about his latest book, Why Cows Need Names: and More Secrets of Amish Farms, at 7:30 p.m. Sept. 17 at South Franklin CircleFor reservations to this free event, call South Franklin Circle, 440-247-1300. For more information, call George Lupone at 440-247-5279. Books will be available for purchase and signing.
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For your reading pleasure

We have so many things we'd like to share with you regarding the local food movement and things like the farm bill, the latest news on GMO foods, and much, much more, but we don't want to make our newsletter any longer. Until we get our blog up and running on our website, we are going to include links to articles that you may find interesting. Here are a couple. If you run across any articles you think would be of interest to our members, feel free to send us the link for inclusion here.

 

Oranges: The Next GE Produce?

U.S. slaughterhouse workers, truckers fuel deadly piglet virus spread 

Safety not a factor in inspections for egg quality

The FDA Doesn't Want Chickens To Explore The Great Outdoors

Farm to School program good for farmers, kids 

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Please support our partners

Please take advantage of your weekly visit to the establishments of our partners. Shop, dine and otherwise patronize the businesses of those who do so much to help us with our efforts in the local food movement. We couldn't do it without them!

Church of the Good Shepherd                                Market Cafe & Wine Bar

Cuyahoga County Board of Health                          Mustard Seed Market

First Church Congregational                                  Catholic Montessori School

First Unitarian                                                        Sage's Apples

The Goddard School                                               St. Andrew Episcopal Church

Hill's Family Karate                                                St. Noel Church

LEAF Night                                                             St. Paul's Episcopal Church

Lowe's Greenhouse                                                Ruffing Montessori School

Marigold Bed & Breakfast                                       Whole Foods

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Sign up friends and family for our newsletter

Want to add someone to the newsletter mailing list? Anyone can sign up for our newsletter on our Web site. All they have to do is visit our Web site here, enter their information and they will receive the very next newsletter.

CONTACT US

(Between the regular business hours of 9 a.m. - 5 p.m. PLEASE!)

Farm Representatives:

Laura Dobson, 440-478-9849,

Michelle Bandy-Zalatoris, 216-321-7109,

Grass-fed beef & poultry

Kathleen Webb, 216-408-7719,  

www.GeaugaFamilyFarms.org

Geauga Family Farms, Middlefield, Ohio 44062