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Week 11                                                    Geauga County, Ohio                                                   Aug. 15, 2016

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"Organic is something we can all partake of and benefit from. When we demand organic, we are demanding poison-free food. We are demanding clean air. We are demanding pure, fresh water. We are demanding soil that is free to do its job and seeds that are free of toxins. We are demanding that our children be protected from harm. We all need to bite the bullet and do what needs to be done - buy organic whenever we can, insist on organic, fight for organic and work to make it the norm. We must make organic the conventional choice and not the exception available only to the rich and educated."
~ Maria Rodale, CEO and chairman of Rodale, author of "Organic Manifesto: How Organic Farming Can Heal Our Planet, Feed the World, and Keep Us Safe"
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Transitions
Welcome to Week 11 of the Geauga Family Farms summer season! We are starting to feel a sense of urgency that comes with seasonal transitions. A new school year means adjusting to new patterns for time management and meals. Greater efficiency is needed as lazy summer meals change to meet the need for quicker, on-the-go lunches and dinners. We have collected some recipes and suggestions to help you maintain healthy eating habits as you transition to these patterns.  

There's no need to totally let go of the summer yet, though. Leisurely weekend meals are the perfect time to savor late summer crops. Think tomatoes, corn and peppers and so many possibilities come to mind. We have pulled together some recipes that make a great summer meal. Grab friends, family and enjoy!

Now is also the time when we start working on our fall crops in earnest. We have to think ahead to make sure the transition from summer program to fall program is a satisfying one for our members. Speaking of member satisfaction, we are considering some new options and would love to get your feedback. Check out the note below and let us know what you think.

Here's to smooth transitions!

Warmly,
Michelle Bandy-Zalatoris
~ with Laura Dobson, Rachel Machesky and the farmers of Geauga Family Farms
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In this week's shares
Look for some of these items in your share this week.

Lettuce (red leaf, green leaf, Romaine), kale (Lacinato, Winterbore), Swiss chard, tomatoes (regular, heirloom, yellow, Romas, cherry), green bell peppers, banana peppers (hot, sweet), onions (sweet, storage, bunching), shallots, garlic, zucchini, yellow squash, eggplant, beans (green, yellow), sweet corn, beets, blackberries, watermelon, potatoes (fingerling, red, purple), cabbage (green, red), cucumbers and dill.

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.

*It's  pepper season! Hot peppers will be marked with a HOT sticker, but please exercise caution when tasting any peppers. Wash hands thoroughly after handling hot peppers and do not touch your eyes.
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Now in our farm store
We have a lot of sweet corn available this week, perfect for end-of-summer cookouts. Check out our farm store for other late-summer favorites including new offerings in addition to the old standbys. 

Corn:
Sweet corn - $6/dozen

Onions:
Red & yellow storage onions - $1.50/pound
Sweet onions$1.75
Shallots - $3/half-pound

Tomatoes:
Canning tomatoes - $14/half bushel
Cherry tomatoes - $3.50/pint
Heirloom tomatoes - $4.50/quart
Roma tomatoes - $3.50/quart, $16/half bushel
Slicing tomatoes - $4/50/quart, $24/10-pound box

Potatoes:
Fingerling potatoes - $5/quart
Red potatoes - $3/2-pound bag, $4/5-pound bag, $7/10-pound bag, $32.50/50-pound bag

Peppers:
Green bell peppers - $20/bushel
Yummy orange peppers$2.50/pint

Herbs:
Basil - $3/half-pound
Parsley$2.50/bunch

Other vegetables:
Beets - $3/bunch
Celery - $1/25/bunch
Rhubarb - $3.50/pound
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A few questions
We have a farmer who has approached us about offering local yogurt as an extra to our members. He raises grass-fed dairy cows on his organic farm, and is considering producing yogurt. There are a lot of hoops to jump through from a regulatory standpoint, and he would like to know if there is enough interest to make these efforts worthwhile. He would potentially be able to offer whole milk and/or lower-fat yogurt, and could do plain, vanilla and possibly some fruit flavors. Yogurt would come in larger containers, and would have to be picked up directly from the truck. If this is something that would interest you, please send us a note with "Yogurt - Yes" in the subject line. 

We are also considering a monthly meat share that would include a selection of organic chicken, pastured pork (bacon, sausage and chops), and grass-fed beef in the $75 range. Reservations would be taken at the beginning of the month, with shares delivered at the end of the month. Selections would vary slightly each month. If this is something that would interest you, please let us know by sending us a note with "Meat Share - Yes" in the subject line.

Thanks for your input as we work to provide more options for our members!
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On-the-go meal ideas great for back-to-school
Hearty salads, cold noodle bowls and Crock-Pot meals can help to make your transition to fall schedules an easier one. Hard-boil some farm-fresh eggs and keep them in your refrigerator for a quick shot of protein morning, noon or night. Check out these links for some excellent recipes:

Main dish salads

Noodle bowls

Super Simple Asian Noodles
Prepare rice noodles. Let cool. Chop carrots, radishes, cabbage, cucumbers, hard-boiled egg, peppers, basil and peanuts and add to noodles. Toss with a ginger dressing.

Crock-Pot meals
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Recipes
We include recipes each week using the items in your share. While our in-house chefs Rachel and Michelle always have great recipes to share, we'd love for you to send us your favorite recipes as well. We will include them in the next newsletter. Please e-mail them to

Late Summer Menu
 
White Sangria with Peaches & Plums
Serves 4 to 6
1/4 cup sugar
1/4 cup water
1 cup sliced peaches, skins left on
1 cup sliced plums, skins left on
1 cup cherries, stemmed and pitted
1/2 cup peach brandy
1 750-ml bottle dry Riesling, chilled
In a small saucepan, combine the sugar and water, and heat just until the sugar is dissolved to make a simple sugar syrup. Place the peaches, plums, and cherries in a large pitcher and pour the sugar syrup over top.
Add the peach brandy and stir. Add the cold Riesling and chill until ready to serve, ideally overnight. When ready to serve, fill the rest of the pitcher with ice.
Serve over ice, being sure to serve some of the stone fruit in each glass.
Recipe from Thekitchn.com

Tomato and Mozzarella Tart
Serves 4 to 6 (as an appetizer); 2 to 3 (as a light lunch)
1 sheet puff pastry, thawed
1 egg, lightly beaten
½ cup grated Parmesan cheese
2 plum tomatoes (or 1 large heirloom tomato), sliced ¼-inch thick
½ tsp. salt
4 ounces mozzarella cheese, shredded (about 1 cup shredded)
2 Tbsps. olive oil
1 garlic clove, minced
2 Tbsps. minced fresh basil
Adjust oven rack to lowest position and preheat oven to 425 degrees F. Line a baking sheet with parchment paper. Place the puff pastry in the center of the baking sheet and brush all over with the egg. Form a crust by folding over the edges about a ½ inch, then brush the edges with egg. Use a paring knife to cut the folded edges and corners.
Sprinkle evenly with the Parmesan cheese, then poke the dough all over with a fork, making sure to go the whole way through the dough. Bake until golden brown and crisp, 15 to 20 minutes. Transfer to a wire rack and let cool.
Meanwhile, place the tomato slices on a triple layer of paper towels. Sprinkle with the salt and let sit for 30 minutes. When ready, sprinkle the shredded mozzarella evenly over the bottom of the crust. Press any excess moisture out of the tomatoes with paper towels, then layer the tomato slices evenly over the mozzarella. Whisk the olive oil and garlic together and drizzle evenly over the tomatoes. Bake until the crust is deep golden brown, 10 to 15 minutes.
Let cool on a wire rack for 5 minutes, then sprinkle with basil. Slide the tart onto a cutting board, slice into pieces and serve.
Original recipe from Cook's Illustrated

Roasted Corn with Manchego & Lime
6 ears of sweet yellow corn, unhusked
2 Tbsps. extra-virgin olive oil
2 Tbsps. (1/4 stick) unsalted butter
Kosher salt and freshly ground black pepper
1 jalapeño, seeded, finely diced
1/2 tsp. crushed red pepper flakes
1 lime, cut into 4 wedges
1 cup finely grated Manchego cheese
1/4 cup thinly sliced chives
2 tsps. finely grated lime zest
Preheat oven to 450°. Roast unhusked corn on a baking sheet, turning occasionally, until heated through and crisp-tender, about 15 minutes. Let cool. Shuck corn and cut kernels from cobs. Discard cobs.
Heat oil in a large skillet over high heat. Add corn kernels and sauté until heated through and light-golden in spots, 3-5 minutes. Add butter; stir until melted. Season to taste with salt and pepper.
Transfer corn to a large wide bowl or deep platter; sprinkle jalapeño and crushed red pepper flakes over. Squeeze lime wedges over; sprinkle with cheese, chives and lime zest.
Recipe from Epicurious.com

Lemon Shallot Vinaigrette
Makes 1/2 cup (serves 8)
1/4 cup olive oil
1/4 cup fresh lemon juice
2 tsps. honey
1 shallot, finely chopped
Kosher salt and black pepper
In a small bowl or jar, whisk or shake together the oil, lemon juice, honey, shallot, ½ teaspoon salt, and ¼ teaspoon pepper.
Recipe from RealSimple.com

Sausage Stuffed Zucchini Boats
Serves 8 
1 1/4 cups quick marinara sauce
4 (31 oz. total) medium zucchini
1 tsp. oil
1/2 small onion, finely diced
3 cloves garlic, crushed
1/2 cup diced red bell pepper
14 ounces lean Italian chicken sausage, removed from casing (Al Fresco)
1/2 cup part skim shredded mozzarella (Polly-O)
8 tsp. grated Parmesan cheese
Bring a large pot of water to boil.
Preheat oven to 400°. Cut zucchini in half lengthwise and using a spoon or melon baller, scoop out flesh, leaving 1/4 inch thick. Chop the scooped-out flesh of the zucchini in small pieces and set aside.
Drop zucchini halves in boiling water and cook 1 minute. Remove from water.
Place 1/4 cup of sauce in the bottom of a 9 x 12-inch baking dish, and place zucchini halves cut side up.
In a large sauté pan, brown sausage, breaking up as it cooks into smaller pieces until browned; set aside. Heat oil and add onion, garlic and bell pepper. Cook on a medium-low heat for about 2-3 minutes, until onions are translucent. Add chopped zucchini, season with salt and pepper and cook about 2-3 minutes. Combine with sausage and cook a few more minutes.
Using a spoon, fill each hollowed zucchini with 1/3 cup cooked sausage, pressing firmly. Top each with 2 tablespoons each of sauce, 1 tablespoon each of shredded mozzarella cheese and 1 teaspoon each of parmesan cheese. Cover with foil and bake 35 minutes until cheese is melted and zucchini is cooked through.
Recipe from Skinnytaste.com

Member Lorrie Rice shared this zucchini recipe from AllRecipes.com.

Zucchini Cheese Garlic Appetizer
4 cups grated zucchini
1 3/4 cups biscuit baking mix
3/4 cup grated Parmesan cheese
1 cup shredded sharp Cheddar cheese
4 eggs, beaten
1/2 cup vegetable oil
1 large finely chopped onion
4 cloves chopped garlic
3 Tbsps. dried parsley
1/2 tsp. salt
3/4 tsp. dried oregano
Preheat oven to 400 degrees. In a mixing bowl, combine the zucchini, biscuit baking mix, Parmesan, Cheddar, eggs, vegetable oil, onion, garlic, parsley, salt and oregano. Spread the mixture into a greased 9x13 inch baking pan and bake 25 to 30 minutes, until golden brown. Allow the mixture to cool. Cut into small squares and serve warm or cold.
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Area events

Food Choices
Aug. 21
The Capitol Theater, 1390 West 65th St., Cleveland
Pre-film reception at 4 p.m., film at 5 p.m., followed by Q & A
Join award-winning filmmaker Michal Siewierski on his three-year journey to expose the truth about food choices. This ground-breaking documentary explores the impact food choices have on people's health, the health of the planet and on the lives of other living species. It also discusses several misconceptions about food and diet, offering a unique new perspective on these issues. The movie features interviews with 28 world-renowned experts.  This film will change the way you look at the food on your plate. Tickets are $20 and include the reception. Cash bar by Cleveland Cinemas.

FARMAFARE: a celebration of local foods
Sept. 15, 6 p.m. cocktails, 7 p.m. dinner & presentation
The Holden Arboretum, 9500 Sperry Road, Kirtland
The Lake County Soil & Water Conservation District has given local food, farmers and chefs the spotlight at its annual meeting since 2012. This year, FARMAFARE will feature a farm-to-table dinner prepared by local chefs with locally produced beverages. All proceeds support the Lake SWCD. To order tickets or for more information, visit the FARMAFARE listing on Eventbrite, call 440-350-2730, or email soil@lakecountyohio.gov.
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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:
Michelle Bandy-Zalatoris, 216-321-7109,
Laura Dobson, 440-478-9849,
Rachel Machesky216-246-8254,

Geauga Family Farms, Middlefield, Ohio 44062
Geauga Family Farms, 17201 Bundysburg Road, Middlefield, OH 44062
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