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Week 4                       Geauga Family Farms CSA                     June 27, 2017             

The Fair Share     

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    "You are what what you eat eats."
~ Michael PollanIn Defense of Food: An Eater's Manifesto

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Settling in
Welcome to Week 4 of the CSA season. It's hard to believe the Summer Solstice has come and gone and the Fourth of July is around the corner.

We are looking forward to a small holiday break next week, and hope you are, too. For many, the holiday weekend finds us away from home or getting ready for company. We imagine our site managers, volunteers, drivers and warehouse team are doing the same, so in order for them to be able to enjoy the holiday, we will not be making deliveries Tuesday, July 4.

We have sent an e-mail requesting your preference for an alternate delivery date later that week or for a date later in the season. Please schedule your make-up share at your earliest convenience.
 
Despite the cooler temps we're experiencing today, the Fourth of July is a reminder that summer is really here, and that even more delicious produce is just around the corner. 

Warmly,
Laura Dalheim
~ with Rachel Machesky and the farmers and families 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), kohlrabi, beets, kale (Lacinato, Winterbore, Red Russian), cabbage, green garlic, garlic scapes, cherry tomatoes, regular tomatoes, cucumbers, zucchini, Swiss chard, bunching onions, chives, yellow squash and sweet onions.

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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The farm store is now open!
Want to add some favorites to your weekly share? Find quantities of a changing variety of items, as well as staples like eggs, grass-fed beef, jams, honey and maple syrup, in our farm store. Look for many more items as we progress through the season. 

To get to the farm store, click on Store from our website, then click on the brown and white box that reads Member Login and it will bring up links to the items available. (See screen shot.)

PLEASE NOTE: Order deadline is 8 p.m. Sunday the week of delivery. So even if you pick-up your shares on Saturday, please place your order by 8 p.m. the previous Sunday.
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No deliveries July 4
There will be no deliveries July Fourth. If you have contacted us with your preference (to receive a share later the week of July 4 or for another week during the season), please check your account to be sure the changes are correct.

If you have not gotten back to us regarding your preference, please do so. We will schedule your pick-up for a different site of your choice (see choices below) or you may schedule a make-up share any time during the remainder of the season. 

Remember, you will need to schedule your make-up share the Sunday of the full week before the week you would like to receive the make-up share.

Thursday
Church of the Good Shepherd, Lyndhurst - 3 - 5 p.m. (Truck remains with refrigerated items till 3:30 p.m.)
LEAF Night, Lakewood - 5 - 8 p.m. (Truck remains with refrigerated items till 6:15 p.m.)
*Lifetime Fitness, Beachwood - 7:30 - 8:30 p.m. NEW!
Lucy's Sweet Surrender, Shaker Heights - 5:30 - 7 p.m.
Market Cafe, Cleveland - 3 - 7 p.m.
Mustard Seed, Solon - 1:30 - 8 p.m. (Truck remains with refrigerated items till 2:30 p.m.)
Ruffing Montessori, Cleveland Heights 4 - 5 p.m.

Saturday
Farm pick-up, Middlefield - 8 a.m. - 3 p.m. (No beef or cheese can be picked up here.)
1815 Tavern, Aurora - 10:30 - noon
ElTech Building, Chardon - 11 a.m. - 12:30 p.m.
Goddard School, Macedonia - 12:30 - 2 p.m.
Hill's Family Karate, Mentor - 9:30 a.m. - 1 p.m. (Truck remains with refrigerated items till 10:30 a.m.)
St. Noel Church, Willoughby Hills - 9 - 10:30 a.m.
St. Paul's Episcopal Church, Cleveland Heights - 8 - 9:30 a.m.
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Now available in our farm store
Lettuce - $2.50/head
Kohlrabi - $3/bunch
Beets - $3/bunch
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Vacation holds - important scheduling info
It has come to our attention that our members are experiencing difficulties scheduling vacation holds. As you know, we have new software this season. It requires you to schedule your vacation hold the Sunday of the full week prior to the week you want to place your share on hold.

For example, if you are going on vacation July 12 and your pick-up day is on Thursdays, it falls during the week of July 9. That means you will need to place your hold no later than Sunday, July 2.

Please be sure to place your vacation hold in time. If you miss scheduling your hold, you may send someone to pick it up for you.
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Pastured chicken for sale at some pick-up sites
Have you been looking for quality pastured chicken? Premium Pastured Meats is a small family farm near Alliance. Premium Pastured Meats' mission is to provide the local community with good wholesome meats. Owner Seth Sharp raises his meats to the highest standard to provide the highest quality. The farm is pasture-based and makes all of its feed on farm with organic and non-GMO ingredients. Seth will have boneless skinless breasts, boneless skinless thighs, Italian chicken sausage and whole birds. 

Seth will be selling his chicken during pick-up times this Saturday from approximately 8 - 8:30 at St. Paul's in Cleveland Heights, approximately 9 - 9:30 a.m. at St. Noel Church in Willoughby Hills and from approximately 9:45 - 10:30 a.m. at Hill's Family Karate in Mentor.

Some of you may already be familiar with the farm - many of you received your Thanksgiving turkeys from Seth last year. Learn more about Premium Pastured Meats here.
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Recipes
We include recipes each week using the items in your share. While we always find 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 LDalheim@geaugafamilyfarms.org

This week, everyone is figuring out creative uses for their kohlrabi. Here are a few recipes we received from our members.

This was sent in by longtime member Leah Hartman who picks up at the Lake County History Center in Painesville Township. 
"I'm sure everyone has heard of cauliflower pizza crust by now," she said. "I made a kohlrabi version from my share items this week. Here's what I did." 

Kohlrabi pizza crust
2 kohlrabi, bulbs grated, leaves sliced into thin ribbons (stems saved for something else)
2 cloves garlic, minced
4 eggs
1/3 pound (approx.) grated cheese of your choice
1 tsp. freshly ground pepper
2 tsps. dried Italian herb blend

Preheat oven to 375. Line a jelly roll pan (cookie sheet with sides) with parchment paper.
Combine all ingredients in large bowl & mix well. Spread evenly on pan (it will be a really loose mix). Bake 20-25 min or until set. Turn off oven & let sit 5 minutes to finish. Remove and let cool 5-10 minutes or top with sauce, cheese & toppings and bake an additional 10-15 minutes or until cheese is bubbly.
I cool, cut into slices and use them for single pieces of pizza or as a flatbread for sandwiches.

Another kohlrabi recipe was sent in by member Kathy Smith, who also happens to be our talented web designer at Lakenetwork, which handles our beautiful website.
"I thought I'd share my latest version of kohlrabi fries. Finally got the husband to like kohlrabi. :)"

Kohlrabi Fries
2 medium or large kohlrabi 
2/3 cup panko crumbs
1 Tbsp. onion powder
1tsp. dried parsley
4 Tbsps. olive oil
Salt to taste

Preheat onion to 400. Peel kohlrabi, and slice into thin fries. Pour oil onto rimmed cookie sheet, and toss the kohlrabi pieces in the oil until well coated. Salt to taste.
Mix crumbs, onion powder and parsley in a large bowl. Dump oiled kohlrabi into crumb mixture, and toss until fairly well coated with crumbs. 
Place pieces in a single layer on cookie sheet, and bake for 20 minutes. Turn fries over and bake for another 20 minutes.

Member Karen Scheel, who conveniently picks up her share in her office downtown at Tucker Ellis, sent in this recipe. "I tweaked a recipe I had and substituted kohlrabi for gnocchi attached. The swiss chard leaves were beautiful," she said.

Swiss Chard & Kohlrabi
2 Tbsps. extra-virgin olive oil
2 kohlrabi peeled and sliced thin into 1/2-inch square pieces
1 tsp. garlic pepper
¼ tsp. celery salt
1 tsp. dried Italian herb seasoning
1 tsp. turmeric
1 medium onion, chopped
4 cloves garlic, pressed
1 cup water
Chopped chard leaves and stems
1 15-ounce can diced tomatoes
1 15-ounce can pinto beans, rinsed well
1/2 cup shredded mozzarella cheese
1/4 cup Parmesan cheese

Heat oil in a large nonstick skillet over medium heat. Add kohlrabi, garlic and spices and cook turning constantly for about 10 minutes until kohlrabi gets soft and starts to brown.
Stir in onion and chopped chard stems and sauté until onions are translucent - add water. Add chopped chard leaves, tomatoes and beans, simmer for approx. 10 minutes. Stir in the mozzarella and Parmesan and serve.
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It's never too late to sign up for the remainder of the season
We introduced this last year, but remember, you can sign up anytime during the season. Taking a summer vacation in early June and want to wait until mid-June to sign up? No problem! The price of your share will be pro-rated to charge you only for the remaining weeks in the program.

Click here to order your share now.
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Area Events
Thanks to our wonderful members, as well as a few nonmembers, the June 30 class has sold out! It's not too late to sign up for the remaining classes though. There will be a class the last Friday of every month through October. The next class is July 28.

CSA Cooking Classes
July 28, 6 p.m.
Loretta Paganini School of Cooking, 8613 Mayfield Road, Chesterland
Cost: $45 for members, $65 for non-members (The extra $20 covers the cost of a week's share, which is sent home with the student.)
Using products delivered straight from Geauga Family Farms Community Supported Agriculture bags, attendees will prepare and take home the week's share for several wholesome and delicious dishes. Chef Kate will lead the group in all aspects of preparation, packaging, will offer tips on handling and storage, and demonstrate how to make three dishes as she prepares a tasty meal for the group. One of the Farmers will also be at each class to answer questions. If you've ever been stumped by how to use the surprise items in your CSA, this is the place to find inspiration!
There will be additional classes each month. Visit lpscinc.com for more information.

To sign up for the classes, click here.

Farm-to-Table Dinner at Sapore
Aug. 23, 6 p.m.
Sapore Restaurant, 8623 Mayfield Road, Chesterland
Join Chef Loretta Paganini and Geauga Family Farms as they join together for a farm-to-table dinner. The dinner will feature Chef Loretta's excellent cuisine fashioned from Geauga Family Farms' finest produce and meats.
Menu: Goat Cheese Stuffed Sweet Peppers; Cheddar Corn Chowder with Crispy Bacon Chips; Summer Mixed Melon Salad with Champagne Vinaigrette; Pan-Seared Walleye with Fresh Vegetable Ratatouille; Grilled Beef with Tomato Balsamic Steak Sauce, Heirloom Potato Salad; Peach & Blackberry Cobbler with Honey Gelato

Click here for reservations.
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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, what is affecting the food you eat and the world around us, and much, much more, but we don't want to make our newsletter any longer. So, we include links to articles you may find interesting. Here are a few. If you run across any articles you find interesting and think other members would be interested in reading, feel free to send us the link for inclusion in an upcoming newsletter.
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CONTACT US
(Between the regular business hours of 9 a.m. - 5 p.m. Monday - Saturday ONLY PLEASE!)
 
Farm Representatives

Laura Dalheim, 440-478-9849,
Rachel Machesky216-246-8254,  

Geauga Family Farms, Middlefield, Ohio 44062
Geauga Family Farms, 16505 Mumford Road, Burton, OH 44021
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