Week  13                                                   Geauga County, Ohio
Aug. 25, 2015

The Fair Share     

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 "This magical, marvelous food on our plate,
this sustenance we absorb,
has a story to tell.
It has a journey.
It leaves a footprint.
It leaves a legacy.
To eat with reckless abandon,
without conscience,
without knowledge;
folks, this ain't normal."
~ Joel Salatin, farmer and author of
Folks, This Ain't Normal; You Can Farm
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Together

Greetings from Geauga Family Farms!

We had such a wonderful time getting together with our members at the Hershberger farm on Saturday. We really treasure these opportunities to walk the fields, share recipes and connect with the people who make our work possible. As Marvin Hershberger mentioned to the great folks who joined us for the farm tour, "Without you, we wouldn't be here."

And Marvin's right. There wouldn't be a CSA program if you were not here to enjoy the produce these farm families work so hard to grow. There wouldn't be a need for our team of experienced packers who hand-pack each box before it leaves the warehouse and heads out into the community, and there would not be a reason to engage so many delightful volunteers at our pick-up sites. This program works because we all have an important role to play. We are in this together when it comes to making sure there is a place in our communities and our economy for local, family farms.   

I know everyone in attendance would like to join me in extending a personal thank you to Marvin's family for providing such a great experience, and for graciously welcoming us with kind hospitality and delicious treats. Those homemade doughnuts were absolutely scrumptious! The visit will certainly be one of my favorite memories of the summer 2015 season.

Warmly,
Michelle Bandy-Zalatoris
~ with Laura Dobson and the farmers of Geauga Family Farms
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In this week's shares

In this week's shares, CSA members can expect things such as watermelon, red raspberries, lettuce (red leaf, green leaf, Romaine), beets, colored bell peppers, green bell peppers, Yummy orange peppers, hot banana peppers, sweet banana peppers, jalapeños, Carmen Red peppers, bunching onions, sweet onions, red onions, shallots, garlic, yellow squash, eggplant, tomatoes (regular, heirloom, Roma), parsley, potatoes, fingerlings, carrots, green beans, dill, basil and sweet corn.

 

Our farms grow a range of mild and hot peppers. Hot peppers will be labeled with a HOT sticker on the package. Peppers without a sticker should be mild, but it is always good to be cautious.

 

Some of the slicing tomatoes you receive might look a little pale. These pale red or pale orange peppers are fully ripe, but they are a special new low-acid variety we are testing. Let us know what you think!

 

NOTE: You will 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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Weather report
Cooler temperatures and rain this week should help move our greens along. We have heard from several members who have noticed the gap in lettuce and other leafy greens. This is occurring for two reasons - the gap in planting due to heavy, regular rains earlier in the summer, and the bounty of other crops that are currently available. This is the time of year when we see lots of peppers and tomatoes, and we are providing a range of recipes to help you use these items that have been thriving in our recent hot, dry weather.
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Software
We want to thank everyone for their patience as our software provider works through some issues associated with a recent upgrade. As some of you noticed, the farm store delivery dates were off at the end of the week and over the weekend. We alerted the company to the problem, and are working on adjusting everyone to the correct delivery date. If we have missed an order or a portion of an order due to this problem, we apologize. Let us know right away and we will correct it for you. Thanks to everyone who alerted us to the problem!
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New in the farm store
Want to add some favorites to your weekly share or make a giant batch of your grandmother's famous pasta sauce? Look for quantities of these items, small and large, in our farm store, in addition to items we've listed in previous weeks.

Red raspberries - $4/quart
Mixed heirloom tomatoes - $4/quart

Limited quantities are available on a first-come, first-served basis. Find a link to our farm store, here.

When placing orders in the farm store, please make sure to proceed through the ordering process until you see a screen that thanks you for your order. This will then be followed by an e-mail receipt sent to your inbox. If you do not receive this e-mail, it is likely your order was not completed. Check back in your account to review whether or not the order is there, and call us if you have any questions.
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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 

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 Tbsps. 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 Tbsps. fresh basil, chopped
1 Tbsp. chopped lemon basil
1/4 cup plus 2 Tbsps. all-purpose flour, plus more for work surface
½ tsp. 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.

Heirloom Tomatoes with Lemon Pesto
Tomatoes (use an array of colors, types, and sizes of tomatoes)*
Pesto with 1 tsp. of fresh lemon juice and 1 tsp. lemon zest stirred in
Fruity extra-virgin olive oil
Fresh basil sprigs 
* Use as many tomatoes as you need for the amount of people you are serving.
Cut the large tomatoes into slices and the small cherry tomatoes into halves.
Arrange cut tomatoes on a decorative platter or board. 
Drizzle prepared pesto over the larger tomatoes. Drizzle a little olive oil over the top of all the tomatoes. 
Place a few basil sprigs around the tomatoes. When serving, encourage your guests to tear off some of the basil leaves, tear into smaller pieces, and sprinkle over the top of their tomatoes before eating.

Corn Jalapeño  Muffins 
1 cup milk
1 large egg
1/4 cup vegetable oil
2 cups all-purpose flour
2 Tbsps. sugar
2 Tbsps. cornmeal
1 Tbsp. baking powder
3/4 tsp. salt
1 cup corn kernels, fresh, frozen thawed or canned, drained
2 Tbsps. minced jalapeño, or use mild chiles 
Whisk together the milk, egg, and oil. In a large mixing bowl, combine flour, sugar, cornmeal, baking powder, and salt. Stir in first mixture until all ingredients moistened, then stir in the corn and peppers. Spoon into greased muffin cups. Bake at 400° for 20 minutes, or until a wooden pick or cake tester inserted in center comes out clean. Cool in pan for 5 minutes, then remove from pan and serve warm.
Makes 12 muffins.
Recipe from SouthernFood@about.com

Hot Pepper Mustard
10 banana peppers (5 inches long), stems removed 
1 cup prepared yellow mustard
1-1/4 cups white sugar
1/4 cup honey 
1 cup apple cider vinegar
3/4 teaspoon salt 
1/4 cup and 2 tablespoons all-purpose flour 
1/4 cup water 
Remove the seeds from the banana peppers and place the peppers into a blender or food processor. Process until smooth. Pour into a large pot and stir in the mustard, sugar, honey, apple cider vinegar and salt. Bring to a boil, so that it is boiling so hard it cannot be stirred down.
Stir together the flour and water until smooth. Pour into the boiling mixture. Continue to boil, stirring constantly, for 5 minutes. Pour into sterile pint jars and seal with new lids and rings. Process in a boiling water bath for 5 to 10 minutes, depending on your altitude. 
Recipe from AllRecipes.com

Bob's Stuffed Banana Peppers 
8 banana peppers
2 Tbsps. butter
1/2 cup chopped onion
1/2 cup chopped celery
1 (28 ounce) can crushed tomatoes 1 (8 ounce) can tomato sauce
2 cloves garlic, minced
1 tsp. dried basil
1 tsp. dried oregano
2 1/2 tsps. salt, divided
1/2 tsp. ground black pepper, divided
1 egg
1 tsp. Worcestershire sauce
1/2 cup grated Parmesan cheese
1 pound hot Italian sausage
1 pound mild Italian sausage
1 1/2 cups bread crumbs 
Cut off tops of peppers, and remove ribs and seeds. Chop edible portions of tops; set aside. Bring a large pot of salted water to a boil. Add peppers, reduce heat, and simmer until tender but still firm, about 5 minutes. Drain and set aside.
Heat butter in a medium skillet. Saute reserved chopped pepper, onion and celery until tender, 3 to 5 minutes. Stir in crushed tomatoes, tomato sauce and garlic. Season with basil, oregano, 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Simmer uncovered for 10 minutes. Preheat oven to 350 degrees.
Meanwhile, in a large mixing bowl, combine egg, 1 teaspoon salt, 1/4 teaspoon pepper, Worcestershire sauce and Parmesan. Mix in hot sausage, mild sausage, bread crumbs and 1 cup of the tomato sauce mixture.
Using a piping bag or sausage stuffer, fill each pepper with the meat mixture. Place in a 3 quart casserole dish, and pour remaining tomato sauce mixture over peppers.
Bake uncovered in preheated oven for 1 hour.
Recipe fro AllRecipes.com
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WIAW: The Pesto-Infused Summer Squash & Zucchini Quiche Recipe
By Meghan McCarthy
My husband doesn't like zucchini (I know, I know), but he will happily eat this summer squash and zucchini- packed quiche any day of the week and twice on Tuesday.  

Pesto Infused Summer Squash and Zucchini Quiche

1 quiche crust (Find recipe here.) or pre-made, but this is the easiest crust recipe ever, so you should just make it. I promise; you can't mess this up.

2 Tbsp. Olive Oil

1 medium onion, diced (about 1/3 to 1/2 a cup)

2 cloves garlic, minced

2 medium squash and or zucchini, chopped, except reserve a few thin slices of each for presentation.

1/3 cup of Feta cheese, crumbled

3 Jumbo Eggs or 4 Large Eggs

1 cup milk of choice (I used plain Almond Milk)

3/4 tsp. salt

1/2 tsp. pepper

1/2 tsp. garlic powder

1/2 tsp. onion powder

1/2 tsp. dry mustard

1 1/2 to 2 Tbsp. 

Pesto, homemade or store-bought

Preheat oven to 350. Make quiche crust (or use pre-made). This crust can be prepared ahead of time. It's four simple ingredients (flour, salt, olive oil and water) mixed together and then pressed into your 9.5 inch pie plate. Yes, you read that correctly. No rolling pins involved just your nimble little fingers, and don't worry if you leave imprints. It will be covered with filling and no one will be the wiser. I highly recommend you wash your hands before embarking on this project though. Make the crust and set it aside or prick it all over with a fork and then pop it into the oven for 5 minutes. I do the later because I like my crust to be a bit more crispy.*

In medium saucepan, heat 2 Tbsp. olive oil on medium to medium high heat. Once warmed, add diced onions and cook, stirring occasionally, until just starting to turn translucent, about 4 to 6 minutes. Add minced garlic and let cook for one minute longer. Add diced zucchini and or summer squash, a simple twist of salt and a sprinkle of pepper and cook until heated through, stirring occasionally about 5 to 7 minutes more. Remove from heat and let rest.**

While the above is resting, whisk together eggs, milk and spices: 3/4 tsp. salt, 1/2 tsp. pepper, garlic powder, onion powder, and dry mustard and 1 1/2 to 2 Tbsp. Pesto in a small bowl or directly in your very large measuring cup, if you like to save on dirty dishes.

Add the sautéed squash, zucchini, onions, and garlic to the prepared quiche crust. Top with 1/3 a cup of crumbled Feta cheese.

Pour egg and milk mixture over top. It's perfectly ok if the liquid mixture doesn't complete cover the veggie mixture. Lay the reserved thinly sliced squash and or zucchini on the very top.

Put in 350 degree oven and bake until top just starts to turn golden brown, about 50 to 60 minutes.

Remove from oven and enjoy.

 

Read Meghan's full blog here.

Meghan McCarthy is a number cruncher by day and a Blogging Ninjress by night. She lives in Cleveland, Ohio with her two felines and occasional Hubby. Her favorite activities include cooking, exercising, and farmers marketing. In her spare time, she enjoys making a mockery of sentence structure and twisting words and phrases to better meet her devilish needs and more closely align with her nefarious ways. Meghan blogs over at Clean Eats, Fast Feets, where her posts are virtual kitchen parties, music included, veggies always welcome. She's been known to swear a holy crapton, and just recently saved the life of a budding young chipmunk. She's a modern day Joan of Arc without the martyr part. Or the Saint part. Or the French part. Or perhaps the Joan of Arc part.
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Area events

FARMAFARE: a celebration of local foods
Aug. 27, 6 p.m. cocktails, 7 p.m. dinner & presentation
The Holden Arboretum, 9500 Sperry Road, Kirtland
The Lake County Soil & Water Conservation District local food event, FARMAFARE will feature a farm-to-table dinner prepared by local chefs as well as locally produced beverages For tickets or more information, call 440-350-2730, e-mail or click here.

Dinner in the Valley
Aug. 28, 7 p.m. 
Dinner Along the Cuyahoga
Cuyahoga Valley Scenic Railroad, Rockside Station
For reservations and more info, click here.

REAP the Benefit 2015: A Night on the Farm
Saturday, Aug. 29
7 - 10:30 p.m.
The Ohio City Farm at Bridge Avenue and West 24th Street 
Cleveland chefs will create dishes using produce cultivated by Ohio City farm trainees at individual chef stations. Arun Gandhi, the grandson of Mahatma Gandhi, will speak. For tickets, click here.

Local Food on the Lake Dinner
Sept. 1
6 - 9 p.m.
Join Ashtabula Local Food Council for a lakeside BBQ dinner and the music of the Juke Joint Junkies.
Chefs Nate Fagnilli (Crosswinds Grille), Nate Rockwell (Briquettes Smokehouse), Michael Lorah (Pairings Ohio), and John Senger (Bascule Bridge) are preparing a local food dinner to celebrate the summer harvest of Ashtabula County. The menu will feature locally-grown grass-fed beef burgers, pulled pork sandwiches and various side dishes. Contributing farms are Ohio Heritage Farm, Marshy Meadows Farm, Lucky Penny Farm and 
Havenwood Farm.
Tickets are $20/individual, $35/couple and include dinner, dessert and live music.
All proceeds from the dinner and silent auction will benefit the Geneva Farmers Market and Ashtabula Local Food Council.
For tickets, visit Crosswinds Grille, or at Ashtabula County Farmers Markets in Ashtabula, Conneaut, Geneva and Pierpont. For more information, e-mail info@ashtabulafood.org or call 440-261-5112.

Sustainability Summit 
Sept. 16-17
Sustainable Cleveland is presenting its seventh annual Sustainability Summit this year. Participants design and develop action plans on a variety of topics to create a more thriving and resilient Cleveland region. This year's speakers include Naomi Davis, founder of Chicago's Blacks in Green, and Marcus Eriksen, who took a five-month journey down the Mississippi River on a homemade raft which led him to a career studying the ecological impacts of plastic marine pollution.
For more info on Summit 2015, and to propose your own Innovation Session, click here.

Finger Lakes Foodie Extravaganza
Sept. 28 & 29
Looking for a getaway with a local food theme? The Finger Lakes region in New York is hosting a trio of local food activities - a Finger Lakes Foodie Scavenger Hunt, a locally-sourced cooking demo and panel discussion, and Farmer's Dinner at Roots Café.

For more information and reservations, contact Deb at 607-569-3767.

Inspire: Ignite your creativity
Oct. 2-4  
Various locations in Lake County
Writing ~ Meditation ~ Art ~ Music ~ Yoga ~ Dance
Join our own Geauga Family Farms contributing writer, Laura J. Novak, for Inspire, a weekend retreat igniting creativity in mind, body and spirit. The retreat begins in nature along Lake Erie and moves to the breathtaking Steele MansionYou will gain the tools to not only create that weekend, but take home practices that you can use everyday, anywhere to set fire to your creative life.
Bring your tools; guitar, ukulele, crocheting or knitting needles, canvas and paint, a pen and paper, your arms and legs, your witty mind, your creative heart. Come as you are - everyone is welcome!
Relax, create and live inspired. 

To register or for more information, click here. Deadline to register is Sept. 12.
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Local food, farming, environment in the news
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.
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CONTACT US

(ONLY between the regular business hours of 9 a.m. - 5 p.m. Monday - Saturday PLEASE!)

 

Farm Representatives:

Laura Dobson, 440-478-9849,

Michelle Bandy-Zalatoris, 216-321-7109,

 

www.GeaugaFamilyFarms.org

Geauga Family Farms, Middlefield, Ohio 44062