Main Logo
Week 6                     Geauga County, Ohio
July 9, 2013

The Fair Share

What's cropping up!
A warm welcome
In this week's shares
Farm tour this Saturday!
Beef delivery dates for the season
Bulk tomatoes available
Recipes
Member Laura Novak's cooking tips column
Veggie storage tips
Recommended watching
Comments from our members
Akron farmer calls it quits
For your reading pleasure
Please support our partners
Anyone can sign up for our newsletter
Follow us on TwitterFind us on Facebook

"Read things you're sure will disagree with your current thinking. If you're a die-hard anti-animal person, read 'Meat.' If you're a die-hard global warming advocate, read Glenn Beck. If you're a Rush Limbaugh fan, read James W. Loewen's 'Lies My Teachers Told Me.' It'll do your mind good and get your heart rate up."

~ Joel Salatin, "Folks, This Ain't Normal: 

A Farmer's Advice for Happier Hens, 

Healthier People, and a Better World"

  

 

 

  

  

  

 

 

Buggy silhouette

    

 

____________________________________________________________ 

A warm welcome

We would like to extend a warm welcome to those who are joining us at the 15-week point for the remainder of the season. Thank you for joining the Geauga Family Farms community - a group of people dedicated to great food, healthier eating and supporting local, family farms.

 

We would also like to welcome everyone to this weekend's farm tour at the beautiful farm of Lester and Martha Hershberger (see details below). We'll tour the fields and learn about the crops in which they specialize. We'll relax and enjoy one another's company in a peaceful country setting.

 

Why do we offer farm tours during the season? We've found that this is a critically important way to provide a connection between our farm families and our members. One of our favorite aspects about community supported agriculture is that this approach enables a deeper understanding of our food systems through direct experience. The opportunity to see your food in the fields and to learn what it takes to bring this food to you each week elevates the experience of receiving a box at the pick-up site each week to one of personal connection to the land and those who tend it.

 

A farm visit provides an opportunity to experience how we nourish our community when we are being meaningful about how we nourish ourselves. It trades the act of anonymous consumption to one with deeper meaning and value.

 

We do hope  you can join us this Saturday or on one of our future farm tours this season. The welcome mat is out!

 

Warmly,

Michelle, Laura and the farmers of Geauga Family Farms

Buggy silhouette

____________________________________________________________

In this week's shares

In this week's shares, CSA members can expect things such as red leaf, green leaf or romaine lettuce, basil (lemon & cinnamon), zucchini, yellow squash, cucumbers, pickling cukes, sweet onions, bunching onions, radishes, carrots, spinach, cherry tomatoes, greenhouse tomatoes, kohlrabi, beets, sugar snap peas, broccoli, cauliflower, parsley, rhubarb, bok choy and blueberries.

 

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. 

____________________________________________________________

Farm tour this Saturday

Join us at the farm of Lester and Martha Hershberger from 2-4 p.m. Saturday, July 13. The address is 17570 Tavern Road, Middlefield, OH 44062. See a map here.

This is a rainy week, so plan to wear shoes that can get muddy as we walk through the fields. There will be refreshments after the tour and possibly some farm items available for purchase. You are welcome to bring cameras, but please respect our Amish families and refrain from taking photographs of them.

 

Plan a day in the country by visiting Geauga Country Meats, Middlefield Original Cheese House and Countryside Bakery while you are in the area.

 

We hope to see you on Saturday!

____________________________________________________________

2013 Season grass-fed beef deliveries

We appreciate everyone's continued patience with the changes to our beef deliveries this year. We wanted to provide you with delivery dates for the remainder of the season, so you can plan ahead for ordering and pick-up.

 

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      

7/16/2013     

 

8/20/2013     

 

9/17/2013     

 

10/15/2013

Marigold B&B

7/16/2013   

 

8/20/2013

 

9/17/2013

 

10/15/2013

Catholic Montessori

7/16/2013

 

8/20/2013

 

9/17/2013

 

10/15/2013

St. Andrew

7/16/2013

 

8/20/2013

 

9/17/2013

 

10/15/2013

Sage's Orchard

7/16/2013

 

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 Café6/20/2013      7/18/2013      8/22/2013        9/19/2013     10/17/2013
Jones Day6/20/20137/18/20138/22/20139/19/201310/17/2013
LEAF Night6/20/20137/18/20138/22/20139/19/201310/17/2013
MRI 6/13/20137/11/20138/8/20139/12/201310/10/2013
Landerbrook Dental     6/13/20137/11/20138/8/20139/12/201310/10/2013
Good Shepherd6/13/20137/11/20138/15/20139/19/201310/17/2013
Ruffing6/13/20137/11/20138/15/20139/19/201310/17/2013

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

(Due to the short notice for these details, orders for delivery this Thursday to MRI, Landerbrook Dental, Church of the Good Shepherd or Ruffing Montessori School can be taken through Wednesday morning. Organic chicken will also be available at these two sites on Thursday - no pre-order is necessary for chicken.)

 

Beef delivery dates for Saturday sites:

St. Noel6/22/2013      7/13/2013     8/10/2013         9/14/2013     10/12/2013
Family Karate6/15/20137/27/20138/10/2013*9/14/201310/12/2013
First Church Cong.      6/22/20137/13/20138/10/20139/14/201310/12/2013
Sage's Orchard6/15/20137/27/20138/10/2013*9/14/201310/12/2013
St. Paul's6/15/20137/20/20138/17/20139/21/201310/19/2013
First Unitarian6/15/20137/20/20138/17/20139/21/201310/19/2013
Goddard School6/15/20137/20/20138/17/20139/21/201310/19/2013

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

(Due to the short notice for these details, orders for delivery this Saturday to St. Noel and First Church Congregational can be accepted through Wednesday.)

 

PLEASE SAVE THIS SCHEDULE FOR FUTURE REFERENCE THROUGHOUT THE SEASON.

____________________________________________________________

Bulk veggies available

All this rain has the vegetables growing like crazy! Check here each week to see what we have for sale for canning, pickling, freezing or just eating till you're sick of them!

 

Tomatoes - $22 for a 20-pound box

 

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.

____________________________________________________________ 

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. 

 

Already wondering what to do with all those tomatoes and summer squash? Here are a few ideas from GFF's Michelle Bandy-Zalatoris and Russ Parsons, food writer for the LA Times. 

 

Savory Cherry Tomato Pie

Adapted from a recipe that appeared in Martha Stewart Living, this is one of my favorite recipes to celebrate the arrival of cherry tomatoes and zucchini!

~ Michelle

 

2 tablespoons extra-virgin olive oil

1 finely chopped shallot, about 1/4 cup

1 small zucchini, 7 1/2 ounces, halved lengthwise and cut crosswise into 1/2-inch-thick half moons

1 1/2 pounds cherry tomatoes (or combination of cherry tomatoes and chopped regular tomatoes)

1/2 cup grated Parmesan cheese

4 ounces bocconcini (fresh mozzarella)

3 tablespoons fresh basil, chopped

1 tablespoon chopped lemon basil

1/4 cup plus 2 tablespoons all-purpose flour, plus more for work surface

½ teaspoon sugar

Coarse salt and freshly ground pepper

Unbaked pie crust (use your favorite recipe or purchase pre-made crusts)

1 large egg yolk

Heat 1 tablespoon oil in a medium skillet over medium heat. Add shallot; cook, stirring occasionally, until softened, about 3 minutes. Add zucchini; cook, stirring occasionally, until light golden and liquid has been released, about 5 minutes. Transfer to a large bowl; set aside.

Halve one-third of the tomatoes. Stir halved and whole tomatoes, cheeses, basil, lemon basil, flour, and sugar into shallot-zucchini mixture. Season with salt and pepper. Set aside.

Roll out dough on a lightly floured surface to a 13-inch circle, about 1/4-inch thick. Make six or seven 3-inch-long cuts around edge of dough, evenly spacing to make flaps.. Transfer to a 10-inch pie plate. Drizzle crust with remaining tablespoon oil. Spread with filling. Fold in flaps of crust, slightly overlapping. Refrigerate until cold, about 20 minutes.

Preheat oven to 375 degrees. Whisk egg yolk and a little water in a small bowl. Brush crust with egg wash. Bake pie on a rimmed baking sheet until crust is golden brown and juices are bubbling, about 45 minutes.

 

Tomatoes

Lentil salad with tomatoes, zucchini and arugula

Salt 1/4 pound diced zucchini and drain for 30 minutes. Cook 1 cup lentils until tender, then drain and pat dry. Rinse the zucchini and pat dry and add to the lentils along with 3 tablespoons minced chives, 1 minced clove garlic and 1/2 pound halved cherry tomatoes. Dress with 2 tablespoons olive oil and the juice of 1/2 lemon. Fold in 1/2 cup torn arugula leaves and 2 tablespoons toasted pine nuts just before serving.

 

Crostini with roasted tomatoes and goat cheese

Slice 4 pounds plum tomatoes in half lengthwise and place in a single layer in a baking dish with whole peeled cloves from a full head of garlic. Pour over olive oil to halfway up the pan and roast at 300 degrees until the tomatoes are golden on top, at least 2 hours. Smear fresh goat cheese on a toasted baguette slice and mash a roasted tomato on top.

 

Rice salad with shrimp and arugula

Really? You need a recipe for pasta with tomatoes? How about this: Cook 2 cups Arborio rice, then drain and pat dry. While warm, dress with 3 tablespoons each olive oil and lemon juice and add 1/2 pound cooked small shrimp, 1/4 cup minced red onion, 1 cup diced tomato and 1 tablespoon red wine vinegar. Fold in 1 1/2 cups torn arugula and 3 tablespoons toasted pine nuts just before serving.

 

Swordfish with tomatoes and fennel

Saute 4 swordfish steaks with 1 clove thinly sliced garlic and 1 1/2 teaspoons fennel seeds in 3 tablespoons olive oil, about 5 minutes per side. Add 1/2 cup white wine and 1 pound whole cherry tomatoes, cover and cook until the fish is done. Uncover, transfer the fish to a platter and raise the heat to high. Cook until the juices have reduced. Add 2 tablespoons slivered basil, spoon over the fish and serve.

 

Summer squash (Remember, squashes can be used interchangeably.)

Woven zucchini with fresh goat cheese

Cut 4 zucchini in very thin lengthwise strips. Salt generously and set aside to soften. Rinse and pat dry. Whisk together 3 tablespoons olive oil, 1/2 clove garlic, minced, and 1 tablespoon lemon juice. Cut 12 cherry tomatoes in half. Brush the zucchini with the dressing, then weave 3 strips crosswise and 3 strips lengthwise to make a raft. Top each raft with a dollop of fresh goat cheese and season with olive oil and slivered basil.

 

Zucchini fritters

Shred 1 pound zucchini, salt and set aside to drain. Rinse and squeeze thoroughly dry with your hands. Combine with 1 teaspoon each cumin and coriander seeds, ground, a chopped green onion and 3/4 teaspoon minced jalapeno. Stir in 2 tablespoons flour and a beaten egg. Spoon 2 to 3 tablespoon mounds into hot olive oil and fry until brown on both sides. Drain on paper towels and serve with Greek-style yogurt.

 

Free-form zucchini lasagna with lemon-thyme cream

Slice 1 pound zucchini lengthwise; grill on both sides. Cook 1/2 cup diced onion in 2 tablespoons olive oil, add 3 tablespoons white wine, 1 minced clove garlic and 1/4 teaspoon thyme; add the zucchini and remove from the heat. Heat 1 cup cream with thyme sprigs, lemon zest and 1 tablespoon Parmesan. Lightly coat a cooked pasta square with the cream and place it on a plate. Top with Ricotta and a few zucchini strips, then another creamy pasta square. Dust with more Parmesan and serve.

 

Zucchini tian

Cook a sliced onion in 3 tablespoons olive oil with a minced garlic clove. Arrange in an oiled baking dish. Arrange 2 zucchini cut into rounds in overlapping rows on top of the onions. Scatter 20 quartered cherry tomatoes and 3 tablespoons chopped pitted black olives on top. Crumble over 4 ounces fresh goat cheese, drizzle with olive oil and bake at 350 degrees until the zucchini has softened and the mixture is dry, about 1 1/2 hours.

 

And, for good measure, one more recipe to use up the contents of your share.

 

Mashed Cauliflower

Raw Cauliflower - a medium head makes about a pound of florets
Butter, milk, cream or whatever you use when you make mashed potatoes - about 1/4 cup
Salt and pepper
Minced garlic to taste

Break the cauliflower up into florets, or just chop. Cook till tender - a fork should easily pierce it. Cook garlic with the cauliflower, if used. Add remaining ingredients to the cooked cauliflower, and then blend in blender or food processor. 

 

Read member Kim Robert's weekly cooking adventures here.

____________________________________________________________

Creative Cooking for an Organic Life

By Laura Novak

 

It's kohlrabi time! I remember last year when I was holding a kohlrabi by the long, leafy stems, wondering what on earth this vegetable could be and what to do with it. I was so lost, I even posted in my blog, asking for suggestions. "Bueller? Bueller?" No response. So, I did a little research. Kohlrabi is similar to cabbage, broccoli and Brussels sprouts, and even kale in origin.

 

So what do you do with it? I use kitchen scissors to snip off all of the leafy stems. Then, I cut off the top and bottom parts. Next, I peel the outside with a knife so I'm left with a nice, green

Kohlrabi

 sphere that almost looks like the bottom of broccoli (though it is much milder, lighter and sweeter). The skin is pretty thick, so you need a sharp knife.

 

Some delicious-looking recipes were provided for kohlrabi, but the most simple (and my favorite!) way to eat the kohlrabi is cut it up into sticks and eat it raw with a sprinkle of salt. It's light and crisp - very refreshing for summer. I've also read that the kohlrabi leaves are edible and can be cooked like Swiss chard or kale.

 

I'm embarrassed to admit this, but I've avoided cauliflower most of my life until recently. What changed? I tried it deep fried! Now I can't get enough.

 

According to my Grandma's recipe, you combine homemade bread crumbs from Italian bread (or store-bought if easier for you), fresh chopped parsley, fresh minced garlic, Parmesan cheese, fresh ground pepper, and some salt. Set aside. Cut cauliflower into bite-sized pieces, then parboil it by boiling for 5 minutes, then straining. Dip the cauliflower in egg and roll in the bread crumb mixture. Then drop in your deep fryer to deep fry! If you don't have a deep fryer, you can fry it in oil on the stove. This is admittedly not the healthiest recipe, but great for a treat and perfect for converting those who think they don't like cauliflower! Enjoy!

 

Read Laura's blog here
 
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.

____________________________________________________________

26 ways to make your groceries last as long as possible 

This was sent in by Alice Hinkel, member and site manager at St. Noel. Thanks for the tips Alice!

 

1. Onions stored in pantyhose will last as long as 8 months. Put onions in pantyhose, and tie knots between onion. Plus it makes a freaky wall art installation! 

2. Freeze green onions in a plastic bottle. Make sure the green onions are completely dry before storing or they'll get freezer burn. 

3. Get an ethylene gas absorber for the fridge. A set of 3 costs $16. These little pods absorb the ethylene emitted by fruits and vegetables to keep them fresh up to 3 times longer. 

4. Store delicate herbs like flowers, then cover with plastic, secure with a rubber band, and refrigerate. This is the best way to keep delicate herbs like parsley, basil, cilantro, and chives fresh the longest.

5. Treat oily herbs differently. Oily herbs like thyme can be tied loosely together with string and hung in the open air.

6. If you use a lot of fresh herbs... Invest in an Herb Savor. Supposedly, it'll make your herbs last up to three weeks. 

7. Use a vinegar solution to make your berries last longer. Prepare a mixture of one part vinegar (white or apple cider) and ten parts water. Swirl the berries around in the mixture, drain, rinse, and put them in the fridge. The solution is diluted enough that you won't taste the vinegar. Raspberries will last a week or more, and strawberries go almost two weeks without getting moldy and soft. 

8. Spray leftover guacamole with cooking spray before putting it back in the fridge. There are a number of ways to keep avocado green, and oil is one of them. You should also keep the pit in the guacamole. 

9. Don't store onions with potatoes. They'll spoil faster. In a cool dry place with good air circulation, onions will last 2-3 months. 

10. Store potatoes with apples to keep them from sprouting. 

11. One rotten apple can spoil the bunch. It's not just an old wives' tale or a song by the Osmonds. 

12. Add a dab of butter to the cut side of cheese to keep it from drying out. 

13. More cheese rules: Wrap in cheese paper or wax paper (NOT plastic wrap) and then place in a plastic baggie. Keep in the warmest part of the fridge (vegetable or cheese drawer). 

14. Freeze and preserve fresh herbs in olive oil. The herbs will infuse the oil while freezing, and the ice cubes are very handy for cooking: just pop one out and use as the base of a dish. Works best with rosemary, sage, thyme, and oregano. Dill, basil, and mint should always be used fresh. 

15. Store asparagus like cut flowers. Sort of. Cut the stems, place in water, throw a plastic bag over 'em and refrigerate. They'll stay crisp for a week or longer, and you can use this trick on cilantro and parsley as well. See here for more details.  

16. Wrap the crown of a bunch of bananas with plastic wrap. They'll keep for 3-5 days longer than usual, which is especially helpful if you eat organic bananas. Bananas also produce more ethylene gas than any other fruit, so keep them isolated on the counter.  

Bottle caps

17. This trick using a paper towel will keep your salad lettuce fresh all week long. The paper towel will absorb the moisture. Also, you might want to invest in a salad spinner. It'll get rid of moisture, which is the culprit of wilting leaves. 

18. Wrap celery, broccoli, and lettuce in tin foil before storing in the fridge. It'll stay crisp for 4 weeks or more. 

19. Mason jars are your friend. They provide a healthier and longer-lasting alternative to plastic Tupperware, which deteriorates and stains easily. Produce will keep a few days longer if stored in a jar. 

20. Clean your fridge. Once something goes bad in your fridge or cupboards, it leaves behind a nice gang of mold ready to eat up your new food. Disinfect the fridge - it'll make everything last a little longer. 

21. How to store tomatoes: Don't store tomatoes in plastic bags! The trapped ethylene will make them ripen faster. Unripe tomatoes shoul d be kept stem side down, in a paper bag or single layer in a cardboard box in a cool area until they turn red in color. To ripen faster, store with fruit. The gases 

Fridge tips emitted will help ripen the tomatoes. Perfectly ripe tomatoes should be kept at room temperature, on the counter away from sunlight, in a single layer, not touching one another, stem side up. Overly ripe tomatoes should be put in the fridge, but let them come to room temperature before eating them.

22. Reuse plastic bottles to close up your plastic bags. Make sure your produce is absolutely dry before putting the cap on. See photo.

23. Keep ginger in the freezer. It grates much more easily, and the peel grates up so fine that you don't actually need to peel it. Plus it lasts way longer. 

24. Roast nuts as soon as you get home from the store, then store them in the freezer. Nuts that are roasted have more flavor, keep longer, and can always be used in recipes that call for nuts, roasted or otherwise. Spread them in a single layer on a sheet pan, bake in a 350 degree oven for 15 minutes, or until golden brown and fragrant. 

25. Keep mushrooms in a paper bag, not a plastic bag. A plastic bag will trap moisture and cause them to mildew. Put them in a paper bag in the fridge or in a cool, dry place. 

26. Follow this handy guide on what to store on the counter, and what to put away in the fridge. See photo.

____________________________________________________________

Recommended watching

Here are a couple movies to make you think.

 

Gasland Part II:

Every good movie deserves a sequel. Gasland Part II, the follow-up to the popular Gasland, is now showing on HBO. The film explores the myth of natural gas as a clean, safe alternative to oil. It argues that fracked wells inevitably leak, contaminating water and air, which hurts families, and endangers the earth's climate with the potent greenhouse gas, methane. It also looks at how the powerful oil and gas industries are "contaminating our democracy."

The original Gasland helped spark the anti-fracking movement. Three years after its debut, more than 350 U.S. counties and cities have successfully implemented moratoriums or outright bans on the controversial drilling method. To build on this momentum, activists are organizing thousands of house parties to watch Gasland Part II.

 

Cancer: The Forbidden Cure

Cancer is a growing worldwide epidemic, with staggering statistics: 20,000 people dying of cancer every day; 1 person out of 3 will be faced with cancer at one point in their life; and 1 million Americans are diagnosed with cancer every year.

The standard treatment for cancer has been the same for many decades and is comprised of surgery, radiation and chemotherapy, the latter two being toxic to healthy cells in the human body.

These treatments, as well as the research surrounding cancer, generate millions of dollars each year for the medical industry, with a typical cancer patient spending on-average $50,000 to treat the disease.

Over the last century, several natural cancer treatments have been developed and used to treat patients in the US and in other developed countries. Watch the video here

____________________________________________________________ 

Comments from our members

We have heard from many of you, either sharing recipes or telling us how much you are enjoying your membership in the CSA program. We thought we'd share your comments in The Fair Share.

 

"We are enjoying the share and look forward to this not only for the upcoming season but upcoming years!!!" 

Steve Connor

____________________________________________________________

Akron farmer calls it quits, says new farm rules too cumbersome

By Lisa Abraham 
Beacon Journal food writer 

Sweet corn season will begin this month without one of Akron's favorite growers.

Bessemer Farms, the only working farm within the city of Akron, has stopped growing vegetables for local tables.

Farmer Don Bessemer this year planted all of his fields with soybeans instead of the corn, squash, peppers, lettuce and other vegetables that he typically grew. His farm market on St. Michaels Avenue is closed, and he has laid off all of his workers.

Bessemer called it quits out of frustration with pending federal food safety regulations that likely will require farmers to very specifically track their produce and how it is handled from seed to sale, among other things.

The new rules are part of the Food Safety Modernization Act, sweeping changes within the Food and Drug Administration aimed at making our food system safer by being able to pinpoint where contamination occurs. The federal law was passed in 2011, but how it will be implemented is still a work in progress.

It will be a few years before the regulations are finalized and a few more years before farms are required to follow them, but Bessemer believes there are just too many layers of government red tape and paperwork that would cost him too much.

At 70, Bessemer said he would rather throw in the towel than continue.

"We don't want to quit, we were forced out of the business. We can't spend enough money to comply," he said. "We've been farming for 117 years. I'm the third generation and we're being put out of business by the government. We can't comply with all of the safety laws. We haven't poisoned anybody with an ear of corn for 117 years and we've shipped it all over," he said.

"I can fight the bugs, I can fight the lack of rain, but when the guy comes with a clipboard what are you going to do?" Bessemer said.

He turned to soybeans because the law does not apply to commodity crops grown for uses like oil. Interestingly, sweet corn is exempt from the new regulations, as are most crops that typically are cooked before being eaten. The law focuses most intensely on produce that's usually eaten raw, like lettuce, spinach, tomatoes, green onions and fruits - items that often are at the center of nationwide recalls due to contamination.

Bessemer Farms was known for the sweet corn and other produce that it sold at its farm stand and also at local Acme Fresh Markets. In 2012, Bessemer grew 26 produce items for Acme, including corn, radishes, lettuce, green onions and pumpkins.

Jim Trout, executive vice president of Acme, said the grocery chain was saddened by the loss of Bessemer produce from its stores.

"The service he provided was impeccable," he said, "Certainly, Acme cannot thank Don and his family enough for providing food for our community for years."

Trout said Acme is sourcing its produce from other area farms because customers increasingly want locally grown produce. "It was not an easy hole to fill, but we have sourced the product to other farms within our community," he said. "Others that we are sourcing will take on those regulations and will be able to carry on in the business."

Article from the Akron Beacon Journal

Read the rest of this sad story here.

____________________________________________________________

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.

 

Study Finds Monsanto's GMO Food Claims False

Oregon Temporarily Restricts Pesticide Use Following Bee Deaths

Top Right to Know Grocers: Just the Beginning!

Tell the Senate: Support the Genetically Engineered Food Right-to-Know Act 

____________________________________________________________ 

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

____________________________________________________________

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