Week  17                                                   Geauga County, Ohio
Sept. 22, 2015

The Fair Share     

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 "
Basically,
the person in the White House
should be principled,
should have a philosophy 
about food
that relates directly 
to organic agriculture.
 I will continue to push for that."
~ Alice Waters



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Common ground

We're all eating our vegetables. 

That's good for a wide range of reasons. This CSA harvest nourishes us, it sustains us, it supports local producers and it's an important part of our local economy. One of the most valuable things it does, however, is connect us. 

We may disagree on our politics, on our religious views, and on a host of other things, but we have created a community of people who agree on the importance of healthful, organic food and the need to work together to support local farms. Each week we are all sharing the same harvest and finding this important common ground. In a society that is seemingly intent on highlighting our differences and pitting those with opposing views against one another, this is a pretty powerful experience.

There is hope that we can build from common ground experiences such as this to create a more generous, united and supportive society. No matter what else we believe, we're all eating our vegetables. Together. 

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 lettuce (green leaf, red leaf, Romaine), kale (Winterbore, Red Russian, Lacinato), Swiss chard, Gala apples, spaghetti, acorn, butternut, yellow and pattypan squash, potatoes, fingerlings, tomatoes (regular and cherry), green beans, Yummy Orange peppers, Carmen Red peppers, banana peppers (sweet & hot), green and colored bell peppers, jalapeños, cucumbers, beets, kohlrabi, parsley, basil, garlic, storage onions, bunching onions, leeks, Bravo radishes and eggplant.

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 tomatoes 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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Fall shares
A big change in how we run our fall program is in the works, and this is why it's taking us a little longer than usual to nail down the details. Here is what we can share so far:
  • Our program will run for six weeks, beginning Oct. 23 and ending Dec. 3
  • There will be no deliveries the week of Thanksgiving
  • Shares will come in one size (similar to our medium share during the summer season)
  • The price for the fall program will be $150
  • Pick-up locations will be announced very soon, with deliveries occurring on Thursdays, Saturdays and possibly on Fridays
  • Shares will be produce-only, with extras such as eggs, beef and honey available throughout the season
We will let you know as soon as we open sign-ups for this program. 
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Organic-only alert
Please be aware that our shares will contain local apples beginning this week. If you are a member with an organic-only share, your box will be specially labeled and will not contain apples. We kindly ask all members to be aware of the specially labeled boxes and to not take a box with someone else's name. Thank you for your attention to this!
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New products
Have you had an opportunity to try our new, locally sourced granola? Taste Granola is made by local entrepreneurs Jean Chojnacki and Ellen Velez, who started the business with a goal of creating a delicious and healthy product that uses as many local ingredients as possible. The granola and bars are low in sugar and vegan, and they use local, organic oats.

We now have three flavors of granola and two flavors of granola bars available in limited introductory quantities. If you have tried the granola, we would love to hear your feedback. We think it's delicious!
  • Granola - Original, Toasted Almond and Cherry, Apple of My Pie flavors - $7.50 per bag
  • Granola bars - Peanut Butter, Toasted Almond and Cherry flavors - $8 for a 5-bar package
Find a link to our online farm store, here.
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New in the farm store this week
Looking to add some favorites to your weekly share? We have a wide variety of smaller quantities of items in our farm store now.
 
            Beets - $2.50/bunch (3-4 beets per bunch)
            Kohlrabi - $3 each
            Roma tomatoes - $3.00/quart, $15/half bushel
            Carmen Red peppers - $2/bag (3-4 peppers per bag)
 
Limited quantities are available on a first-come, first-served basis. Find a link to our online farm store, here.
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Ordering extras from our farm store
Here's a reminder of our order and delivery deadlines for those who wish to order additional items from our farm store:
  • For delivery to our Tuesday sites: Order by the previous Thursday at midnight.
  • For delivery to our Thursday sites: Order by the previous Saturday at midnight.
  • For delivery to our Saturday sites: Order by Monday at midnight.
Our weekly farm store e-mail reminders are designed to help you place an order in time for your next delivery. Just follow the link on the reminder e-mail by the deadlines listed above, and you should be all set.

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 

Kohlrabi & Apple Slaw with Creamy Coleslaw Dressing
Makes 4 cups, easily adapted for less
Dressing
1/4 cup cream
1 tablespoon fresh lemon juice
1/2 tablespoon good mustard
1/2 teaspoon sugar
Salt & pepper to taste - go easy here
Fresh mint, chopped
Salad
1 pound fresh kohlrabi, trimmed, peeled, grated or cut into batons with a Benriner
2 apples, peeled, grated or cut into batons (try to keep equivalent volumes of kohlrabi:apple)

Whisk cream into light pillows - this takes a minute or so, no need to get out a mixer. Stir in remaining dressing ingredients, the kohlrabi and apple. Serve immediately.
Recipe from the blog A Veggie Venture
 
Vichyssoise
Serves 6 - 8
4 Tbsps. butter
4-5 cups sliced leeks, white and pale green parts only (about 4 large leeks) 
1 medium onion, chopped or sliced
2 pounds Yukon Gold potatoes, peeled and chopped
6 cups water (vegetarian option), or chicken stock
2 tsps. 
Kosher salt (more to taste)
1/2 cup sour cream
1/2 cup heavy whipping cream
Chopped fresh chives for garnish 

In a large (6-quart) pot, heat the butter on medium-high heat until it melts and foams up. Continue to heat until the foam subsides a little and the butter just begins to brown. 
Immediately toss in the sliced leeks and onions. Stir to coat with the butter. Cook for several minutes, reducing the heat to medium if necessary, until the leeks and onions are translucent and wilted. 
Add the chopped potatoes, salt and water or stock. Bring to a boil, reduce to a simmer. Cook, partially covered for 30-40 minutes, until the potatoes are completely cooked through. Remove from heat. 
Purée using an immersion blender or working in batches, blend in a blender. (Careful! With hot liquids only fill the blender 1/3 of the way full, and hold the blender top on with your hand while blending.) Purée until completely smooth. If you want an even smoother soup, you can take the extra step of pressing the purée through a sieve with a rubber spatula. 
Allow to cool a bit before stirring in the sour cream and whipped cream. Allow to cool completely and chill in the refrigerator. The soup should be served just below room temperature (about 65°). If it is too cold, it won't taste as good. 
Add more salt to taste. Serve garnished with chopped fresh chives.
Recipe from simplyrecipes.com 

Tasty Vegetarian Chili
1 Tbsp. olive oil
1 large onion, diced
2 cloves of garlic, finely chopped
2 bell peppers, diced 
2 - 4 fresh jalapeño peppers, seeded and finely chopped 
1 Tbsp. chili powder
1 tsp. ground cumin
½ tsp. black pepper
½ tsp. salt
2 large tomatoes, diced
1 can of fire-roasted diced tomatoes (or additional plain tomatoes)
1 can of black beans - drained and rinsed
1 can of kidney beans - drained and rinsed
1-1/2 cups of water
1-2 ears of fresh corn - removed from cob
1 Tbsp. apple cider vinegar
Sour cream, chopped green onions and cheddar cheese for topping if desired

In a large saucepan, heat oil over medium heat. Add onions, garlic and peppers. Cook 4-6 minutes until softened. Add seasonings. Stir in tomatoes, beans and water. Bring to boil. Reduce heat, cover and simmer for 30 minutes. Add corn and vinegar. Simmer for an additional 10 minutes.
Recipe from Michelle Bandy-Zalatoris
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Not your typical healthy living blogger
By Meghan McCarthy
More often than not, I feel like the odd man out in our blogging community.

That's not to say being an odd man is a bad thing, although being a man might be when you consider the fact I'm rocking lady parts. Plus, the Hubby might take issue with my sudden gender re-assignment. 

Here's the thing, one of the reasons I got into blogging, other than to have a justification for my sudden fascination with selfies, was to find people who felt the same way I did about food. That is to say, obsessed.

While I adore the Hubby and would cartwheel to the moon and back for him, he likes sports (ewww) and his feedback on my cooking ranges from good, to great, to needs salt. That last one is a running joke because I happen to have a thing for salt. I also have a thing for sweets, for veggies, for cheese, for fruit. You get the idea, which is why I wanted to find people who felt the same. Enter the Healthy Living Blog community.

I've met extraordinary people, who feel just as strongly and passionately about what they put in their mouth as me. We just so happen to have a different take on the finer details: the actual food. 

Side Note: This post is not anti-HLB or pro-me, although I'm always pro-me. I think you should be pro-you too. Everybody is different and should tackle their food in a way which works for them. I certainly have. I dig my edible choices, although I have noticed my approach is a bit unusual in our group.

Ways I'm Not Your Typical Healthy Living Blogger
The point is I feel like a bit of a rarity in our little food community, a diamond in the rough one might say, although if I'm being honest and taking into consideration my potty mouth and level of humor, I'm probably more in line with the rough.

I suppose I could pack my veggies and go, and while I may search out greener pesticide free pastures, I could never leave our little community either. I've met, or talked to  multiple times a week which is almost the same thing, a ton of great people, and while our food choices are certainly and sometimes glaringly (to me anyway) different, there is one constant and common theme, and that is our love of food.

Eat on, my friends.

What are the ways you feel atypical in the HLB community? What are the ways you feel completely at home?   

See Meghan's blog here.

Meghan McCarthy is a number cruncher by day and a Blogging Ninjress by night. She lives in Cleveland 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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Salmon for sale
We have arranged to provide access to fresh, wild-caught, Alaskan salmon for our CSA members again this year, and members are already snatching up pounds of the frozen fish. Joe sold out within the first hour at St. Noel's last Saturday (He had to call his wife and ask her to bring more!), so if you want some, it's a good idea to get there early.

This year will be a little different, but will not effect the quality of the seafood. Last year, CSA member Captain Denny Crews met members picking up their shares at several of our sites. This year, Denny has sold his boat and retired. As Denny says, "The spirit was willing, but the body is getting old at 61." 

So, Denny, through his company Wild One Seafoods, has arranged with a fisherman co-op in Sitka, Alaska, to supply him with "direct-from-the-fisherman" wild Alaskan salmon. While Denny may not be catching this year's fish, he knows personally the fisherman who are. He guarantees the quality of each and every fillet. Denny's good friend of 25 years, Joe Ruvolo, will be helping him deliver the fish to our members. 

Wild One has frozen Coho fillets at $9.50/pound and King salmon fillets at $15/pound. The Coho fillets are between 1 and 2 pounds each and the King fillets are between 2 and 4 pounds each.

King salmon, also known as Chinook salmon is, as its name implies, the "king" of all salmon, usually selling for $25 to $30 per pound. It is the tastiest, due to its high level of Omega fats (15-16%). Coho, or Silver salmon, is second in terms of premier status, with 10 to 12 percent Omega fats. Both of the fish being offered are only hook-and-line, troll-caught (no net fisheries).   

You can find Joe in the parking lot near the pick-up area at the following pick-up sites:

Saturday, Sept. 26 St. Noel - Saturdays, 9:15 - 10:30 a.m.
Hill's Family Karate 11 a.m. - 1 p.m.

Additional dates will be added as needed. If these pick-up sites are not convenient for you, you may place an order by calling Joe Ruvolo at Wild One Seafoods at 440-391-3569. Wild One Seafoods offers free delivery to your home or business for orders over 10 pounds. Wild One accepts cash and personal checks.

One additional note: There will likely be pin bones in these fillets. Once a fish is caught it is cleaned and flash-frozen immediately on the boat. In order to allow for fresher fish, instead removing these bones at the processing facility, which would require thawing and refreezing the fish before vacuum-sealing and shipping, the salmon remains frozen. Thus, small bones may be found in the fillets.
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Area events

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 (Note changes to this event)
Oct. 2-4  
Join our own Geauga Family Farms contributing writer, Laura J. Novak, for inspire, a weekend retreat igniting creativity in mind, body and spirit. The perfect balance of comfort and nature, the fully-enclosed, indoor shelter has a fireplace and panoramic views of Lake Erie and woods through high walls of windows. In this space, everyone will have a view of the lake in the first weekend of autumn's splendor. You 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.
Enjoy expansive walks through the woods along the lake with notebooks, paintbrushes, guitars, your voices. Find room to dance and play and dream. Meditate to the soothing sound of the waves. Come as you are - everyone is welcome! Relax, create and live inspired. 

To register or for more information, click hereDeadline to register has been extended to Sunday, Sept. 27 and the price has been reduced to $145.
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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