The Geauga Family Farms Recipe Collection

  • Quick Pickle Brine

    The Spice newsletter recently included a recipe for pickling, a great way to preserve some of the items in your share that can become overwhelming at this point in the season, such as zucchini!
  • Stuffed Eggplant

    This is one of the recipes from the CSA cooking class at the Loretta Paganini School of Cooking. Chef Kate waits until the Tuesday before the class when she learns from our newsletter what she might expect to find in the week's shares before making up the recipes. It's one of my favorites.
  • Deviled Eggs with Chiles, Bacon and Chives

    10 medium eggs
    1-2 Tbsps. mayonnaise
    1 Tbsp. sour cream
    ½ tsp. dry mustard
    2-3 dashes hot sauce
    Kosher salt
    2 small red serrano peppers, halved, seeded and thinly sliced
    2 strips bacon, cooked and crumbled
    2 Tbsps. chopped chives

    In a medium saucepan fitted with a steamer, bring […]

  • Gado Gado Salad


    Green beans
    Lime wedges
    (Any veggies you have will work)
    Optional: Chicken, soft boiled egg or tofu

    Steam or boil the cabbage, carrots, cauliflower, potatoes and green beans until slightly soft, but keeping […]

  • Tomato Salad with Basil Oil

    2 pounds tomatoes, scored and cut into wedges
    1 medium-size sweet onion, thinly sliced (about 1 cup)
    12 basil sprigs
    Salt & pepper to taste
    ¼ cup basil oil

    Basil oil: In a small bowl, prepare an ice-water bath and set aside. Bring a small […]

  • Yukon Gold & Kohlrabi Bake

    Serves 8

    1 large bulb kohlrabi, peeled and diced
    8 Yukon Gold potatoes, diced
    1 large garlic scape or 3 cloves green garlic, minced
    1/2 cup heavy cream
    4 Tbsp. butter, unsalted
    1/2 cup parmesan cheese
    Salt and pepper, to taste

    Pre-heat oven to 400°F. Place diced kohlrabi […]