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Week 7                     Geauga County, Ohio
July 16, 2013

The Fair Share

What's cropping up!
Beating the heat
In this week's shares
Beef delivery dates for the season
Bulk tomatoes available
Member Laura Novak's cooking tips column
Akron farmer calls it quits
For your reading pleasure
Please support our partners
Anyone can sign up for our newsletter
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"You ought to have seen what I saw on my way 

To the village, through Mortenson's pasture to-day: Blueberries as big as the end of your thumb, 

Real sky-blue, and heavy, and ready to drum

In the cavernous pail of the first one to come! 

And all ripe together, not some of them green 

And some of them ripe! You ought to have seen!"

~ Robert Frost





Buggy silhouette




Beating the heat

It's hot work on the farms when summer reaches its peak. After hours in the fields in direct sun, there is cleaning, trimming and packing to do. There's no retreating to air-conditioned space, so our farm families like to cool off however we can. The last thing anyone wants to do is prepare a complicated meal.


One of the great things about farm-fresh produce is that it is wonderful for creating quick and simple meals that can reduce time spent in the kitchen. Many things that arrive in the shares are just as good eaten raw or prepared with minimal cooking.


Cool summer meals can include dishes like tomato slices on toast with salt, pepper and a thin layer of cream cheese;, cucumber salad with olives, feta and a simple red-wine vinaigrette; a plate of crisp, raw green beans with buttermilk dressing for dipping; cherry tomatoes tossed with olive oil, balsamic vinegar and basil, piled on thick slices of crusty bread; chilled gazpacho; and fresh berries with lemony yogurt. Do you have a favorite recipe for hot days? Please send it to us to share with our members. We've included several cool dishes in this week's recipes.


Thanks to all who joined us at the farm tour on Saturday. Members who visited Lester Hershberger's farm were treated to a great tour of the fields and wonderful hospitality. As the group walked down a row of cabbage that had been picked recently, Lester demonstrated a technique of cutting an "x" into the stalk where the cabbage had been trimmed. This yields a second round of four mini heads of cabbage. Members were able to pick and sample these mini cabbages (about the size of a small apple) to learn that they were crisp and flavorful. There's something new to learn with every visit!


We hope to see you soon, and we hope you are staying cool.


Very warmly,

Michelle, Laura and the farmers of Geauga Family Farms

Buggy silhouette


In this week's shares

In this week's shares, CSA members can expect things such as blueberries, yellow squash, zucchini, pickling cucumbers, cucumbers, rhubarb, green beans, wax beans, greenhouse tomatoes, bunching onions, parsley, carrots, basil, beets, cabbage and cherry tomatoes.


NOTE: You may or may 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. 


2013 Season grass-fed beef deliveries

We appreciate everyone's continued patience with the changes to our beef deliveries this year. We wanted to provide you with delivery dates for the remainder of the season, so you can plan ahead for ordering and pick-up.


Geauga Family Farms grass-fed ground beef and grass-fed stew beef is delivered frozen in 1-pound packages. Beef orders are delivered on a monthly basis to participating sites. Please see the Extras section of our website, here, to place an order. 


Beef delivery dates for Tuesday sites:

Lowe's Greenhouse      








Marigold B&B








Catholic Montessori








St. Andrew








Sage's Orchard








For Tuesday sites, please place any orders by the Thursday prior to the delivery date.


Beef delivery dates for Thursday sites:

Market Café7/18/2013      8/22/2013        9/19/2013     10/17/2013
Jones Day7/18/20138/22/20139/19/201310/17/2013
LEAF Night7/18/20138/22/20139/19/201310/17/2013
MRI 7/11/20138/8/20139/12/201310/10/2013
Landerbrook Dental     7/11/20138/8/20139/12/201310/10/2013
Good Shepherd7/11/20138/15/20139/19/201310/17/2013

For Thursday sites please place any orders by the Saturday prior to the delivery date.


Beef delivery dates for Saturday sites:

St. Noel7/13/2013     8/10/2013         9/14/2013     10/12/2013
Family Karate7/27/20138/10/2013*9/14/201310/12/2013
First Church Cong.      7/13/20138/10/20139/14/201310/12/2013
Sage's Orchard7/27/20138/10/2013*9/14/201310/12/2013
St. Paul's7/20/20138/17/20139/21/201310/19/2013
First Unitarian7/20/20138/17/20139/21/201310/19/2013
Goddard School7/20/20138/17/20139/21/201310/19/2013

For Saturday sites please place any orders by the Tuesday prior to the delivery date.




Bulk veggies available

All this rain has the vegetables growing like crazy! Check here each week to see what we have for sale for canning, pickling, freezing or just eating till you're sick of them!


Tomatoes - $22 for a 20-pound box


To order bulk produce, call Rosanna Monday through Friday between the hours of 7 a.m. and 3 p.m. at the warehouse at 440-693-4625. Please leave a message if no one answers, or call Rosanna at home after 4 p.m. and on Saturdays at 440-548-2399. NO SUNDAY CALLS PLEASE! You will receive an invoice via e-mail and will be able to pay with a credit card using our PayPal site.



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 


It's going to be HOT this week. Here are a few tasty recipes that require little to no cooking.


Mediterranean Cucumber Salad

Serves 4 as a side dish

6 pickling cucumbers (cut in ½ inch dice)               

½ cup pitted kalamata olives

½ cup feta cheese, crumbled

For the vinaigrette:

¼ cup red-wine vinegar

1 tablespoon Dijon mustard

1 teaspoon honey

Salt and black pepper, to taste

½ cup extra-virgin olive oil

1 teaspoon oregano (if desired)

Place cucumbers, olives and feta in a medium bowl.

Whisk the vinegar, mustard, honey, salt and pepper together in a small bowl. Whisking constantly, add the oil in a slow, steady stream and continue whisking until thickened.

Toss salad and dressing together, and place in refrigerator to chill a bit before serving. Sprinkle with oregano if desired.

Recipe by Michelle Bandy-Zalatoris


This recipe was sent in by member Tami Noyes, author of American Vegan Kitchen, Grills Gone Vegan, and co-author of Vegan Sandwiches Save the Day! and Whole Grain Vegan Baking. Visit her website at

Green Beans Jalfrezi

Makes 4 servings   

Simple ingredients combine to create a fresh, side dish bursting with flavor. If you prefer your Indian food with a little heat, feel free to add 1/4 to 1/2 teaspoon red pepper flakes with the onion.

1 teaspoon olive oil (not needed if your wok or pan is well-seasoned)

1 pound fresh green beans, trimmed, cut into bite-size pieces

3 tablespoons vegetable broth, more if needed

1/4 cup chopped red onion

1 cup chopped and seeded tomatoes

2 cloves garlic, minced

1 teaspoon minced fresh ginger

1/2 teaspoon mild, medium or hot curry powder

Salt and pepper, to taste

Minced fresh cilantro, for garnish (optional)

Heat the oil in a wok or cast iron skillet over high heat. Add the beans, stir and cook for 3 to 5 minutes until black spots start to appear. Add the broth, onion, tomatoes, garlic, ginger, and curry powder. Cook for 5 minutes, or until most of the broth has evaporated, and that the beans are tender but still firm. Add a little additional broth if needed. Cook until the tomatoes have broken down a little, for 3 to 5 minutes, stirring frequently. Season with salt and pepper and serve.


Kelsey Taylor, whose blog you can read at, shared this recipe on her blog recently. A law student, Kelsey is now studying for the bar so hasn't been updating her blog as often as she had been. She promises to get back on track after the first of August. Let's wish her luck on the bar!


Roasted Cauliflower and Feta Lemon-Thyme Quinoa

Though relatively easy and quick, this dish is packed with unique and bright flavors. The acidity and slight bitterness of the roasted lemon works wonderfully with the nuttiness of the quinoa. Cauliflower really takes on a new dimension of tastiness when it's roasted, giving it a nice hint of sweetness from the slight caramelization. The feta adds a perfect saltiness without overwhelming the rest of the flavors. Finally, the herbaceous flavor of the thyme really ties the whole dish together.

I particularly loved how healthy this was. Quinoa is high in protein and low in fat, olive oil is chock full of good fats, and the lemon juice has loads of vitamin C. Though cheese is never the healthiest thing on a dish, there is a relatively small amount of feta.

Roasted Cauliflower and Feta Lemon-Thyme Quinoa

Adapted from Bueno Vida

1 large head cauliflower, cut into florets

1/8 cup plus 1 tbs. olive oil, divided

1 lemon, thinly sliced

5 sprigs fresh thyme

1 cup quinoa

2 cups water

1 lemon, juiced

1 tsp. crushed red pepper flakes

1/4 cup feta, crumbled or roughly chopped

Salt and pepper to taste

Preheat oven to 350º. On a tinfoil-lined baking sheet, toss together 1 tbs. olive oil, cauliflower, thyme, and lemon slices. Season with salt and pepper to taste.

Place in oven and roast for 30 minutes, tossing occasionally. When done cooking, remove lemon slices and thyme. Pluck 2-3 of the thyme sprigs of their leaves and set aside.

Meanwhile, rinse quinoa with cold water. Bring 2 cups of water to boil. Add quinoa. Turn down to medium low, cover, and simmer for 15-20 minutes until water is absorbed.

While quinoa is cooking, whisk together lemon juice, olive oil, thyme leaves and pepper flakes.

In a large bowl, toss together cauliflower, quinoa, feta, and dressing. Serve at any temperature.

Tip: This recipe could be grilled instead of roasted or prepared at night when it's not so hot an served the next day.


Fitting right in with our little-to-no-cooking theme is this delicious pesto recipe sent in by member Andrea Corbett. Andrea is the site manager at Church of the Good Shepherd in Lyndhurst, one of our new sites for the 2013 season.

Basil Sunflower Seed Pesto

Basilgarlic, sunflower seeds, and Parmesan cheese blend into pesto sauce which is tossed with hot pasta for a quick meal. The pesto may be made and refrigerated for up to 2 weeks.

Makes 4 to 6 servings

4 cups coarsely chopped fresh basil leaves

1 cup hulled raw sunflower seeds

1/2 cup olive oil

1 cup freshly grated Parmesan

2 Tablespoons sweet butter, at room temperature

2 cloves garlic, crushed

Place basil, sunflower seeds, olive oilParmesan, butter, and garlic in the bowl of a food processor fitted with the metal blade. Process to a puree, scraping down sides often. 
Transfer pesto to a small bowl with a lid. Press a sheet of plastic wrap to the surface of the pesto sauce, then seal with the lid. May be refrigerated up to 2 weeks. 
To use pesto: Cook 1 pound of pasta in salted water. When pasta is cooked al dente, combine 3/4 cup pesto with 2/3 cup hot pasta water in a large bowl. Drain pasta and add to the bowl. Toss to combine. Add lemon juice, salt, and pepper to taste. Toss again and serve immediately. 


Blueberries with Lemon Cream

Blending vanilla yogurt and reduced-fat cream cheese creates a topping that's as virtuous as it is delicious. Any fresh berry can be used in this recipe.

Makes 4 servings

4 ounces reduced-fat cream cheese, (Neufchatel)

3/4 cup low-fat vanilla yogurt

1 teaspoon honey

2 teaspoons freshly grated lemon zest

2 cups fresh blueberries

Using a fork, break up cream cheese in a medium bowl. Drain off any liquid from the yogurt; add yogurt to the bowl along with honey. Using an electric mixer, beat at high speed until light and creamy. Stir in lemon zest.

Layer the lemon cream and blueberries in dessert dishes or wineglasses. If not serving immediately, cover and refrigerate for up to 8 hours.

Make Ahead Tip: Cover and refrigerate for up to eight hours.

Recipe from EatingWell


Lots of our members are foodies, as you can see by those who have sent in recipes lately. Another of our member foodies is Kim Roberts, who chronicles her weekly cooking adventures here.


Creative Cooking for an Organic Life

Peas & Lettuce Tips

By Laura Novak

If you are new to organic vegetables, you might be wondering how to get the lettuce perfectly clean. Last year, I made a new friend with a furry caterpillar who hitched a ride to my house in the lettuce, but I was startled when I first saw him! The good news is, since there are no pesticides to kill the bugs, you don't have to worry about swallowing chemicals or feeding them to your children. We have enough chemicals creeping into every-day life - it's empowering to be able not only to control this choice, but to vote with our dollars that we want more local, organic produce.

Summer Salad with Grilled Zucchini

Michael Pollan writes, "To reclaim this much control over one's food, to take it back from industry and science, is no small thing; indeed, in our time cooking from scratch and growing any of your own food qualify as subversive acts."


To be sure the lettuce is really clean, I like to start by holding the whole head of lettuce under running water to clean the surface dirt. Then, I rinse each leaf under water on both sides, and toss them into my salad spinner. After that, I soak the leaves in a few sprays of Veggie Wash (made from citrus and available at most grocery stores) for about 30 seconds. Then I drain the water, run more water over the lettuce while mixing it with my hands to make sure the water also touches the bottom leaves and fill it up again to soak for about a minute. Depending on the lettuce, I may do this one or two more times before drying the lettuce in the spinner. It really only takes a little over five minutes and that fresh, crispy lettuce is worth it.


The lettuce is always best to eat within the first few days after you get it. I like to make a giant summer salad on pick-up days or the next day. 


Have you tried eating the peas raw yet? My favorite way to enjoy them is julienned (cut into long, thin strips) in salad, with cabbage, or over stir fries. This week, I made a salad with the fresh romaine lettuce, julienned peas, cabbage, sliced almonds and onion. I mixed up an Asian dressing with teriyaki sauce, rice wine vinegar, sesame oil, fresh cilantro, red chili paste, minced garlic and honey. Then we grilled the yellow squash, more onion, tofu and a yellow pepper and added the hot food on top of the salad right before serving, drizzling a bit of the dressing over top (after mixing into the salad right before adding the grilled items). This is especially nice when you sprinkle some cheese before adding the hot veggies - it gives the salad a nice textural balance.


Click here for a more Italian variation. I love this salad and am always trying new versions. The grilled veggies give it such a nice, hearty feeling.


I used to think I hated peas until I tried them fresh from the Geauga Family Farms CSA. If you think you don't like a vegetable, I would urge you to try the CSA version. I'm now enjoying way more veggies than I ever imagined possible!


Laura J. Novak is a freelance writer in Lake County. Her blog,, is about eating well and shaking free to live your best life. She enjoys reading about nutrition, participating in yoga, cooking and visiting parks with her husband, Vida. She is a passionate supporter of locally grown, organic produce and even has her own small garden. This is her second year enjoying the Geauga Family Farms CSA. Laura has a bachelor of arts in English and a master's degree in education.

'Eating On The Wild Side:' A Field Guide To Nutritious Food

by MARIA GODOY, for's The Salt blog

We like to think that if we eat our recommended daily allowance of fruits and vegetables, we're doing right by our bodies. Think again, says health writer Jo Robinson.

In her new book, Eating on the Wild Side, Robinson argues that our prehistoric ancestors picked and gathered wild plants that were in many ways far more healthful than the stuff we buy today at farmers' markets.

But this change, she says, isn't the result of the much-bemoaned modern, industrial food system. It has been thousands of years in the making - ever since humans first took up farming (some12,000 years ago, more or less) and decided to "cultivate the wild plants that were the most pleasurable to eat," she writes. More pleasurable generally meant less bitter and higher in sugar, starch or oil. 

"Basically," Robinson tells Fresh Air's Dave Davies, "we looked around at all this wild food that we had been eating for millennia, forever, and we kind of said to each other, 'We're getting tired of eating this bitter, chewy, fibrous, low-sugar food, and we can do better than that!'"

And over the centuries, Robinson says, those choices in human agriculture led to a dramatic loss in the nutrient value of the plants we eat most commonly - something she says we had no way of knowing until recently, when modern technology made it possible to do so.

But Robinson isn't arguing that we should all go back to foraging for our dinner. Rather, she calls her book "a field guide to nutritious food." Drawing on hundreds of scientific studies, she uses her book to lay out which commonly available foods offer the best nutritional bang for the bite.

We learn, for example, that longer cooking can boost tomatoes' health benefits. And that broccoli begins to lose cancer-fighting compounds within 24 hours of harvest - that's why it's one of the foods that Robinson suggests people eat "as fresh as possible."

Read more from the author here.


For your reading pleasure

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.


Whole Foods, Trader Joe's Agree not to sell GMO Salmon

GMO crops mean more herbicide, not less 

Today, it's the bacon, not the pigs, that has Haight-Ashbury agitated

As biotech seed falters, insecticide use surges in corn belt

Maine governor may OK bill requiring labels for genetically modified foods


Please support our partners

Please take advantage of your weekly visit to the establishments of our partners. Shop, dine, and otherwise patronize the businesses of those who do so much to help us with our efforts in the local food movement. We couldn't do it without them!

Church of the Good Shepherd                                Market Cafe & Wine Bar

Cuyahoga County Board of Health                          Mustard Seed Market

First Church Congregational                                  Catholic Montessori School

First Unitarian                                                        Sage's Apples

The Goddard School                                               St. Andrew Episcopal Church

Hill's Family Karate                                                St. Noel Church

LEAF Night                                                             St. Paul's Episcopal Church

Lowe's Greenhouse                                                Ruffing Montessori School

Marigold Bed & Breakfast                                       Whole Foods


Sign up friends and family for our newsletter

Want to add someone to the newsletter mailing list? Anyone can sign up for our newsletter on our Web site. All they have to do is visit our Web site here, enter their information and they will receive the very next newsletter.


(Between the regular business hours of 9 a.m. - 5 p.m. PLEASE!)

Farm Representatives:

Laura Dobson, 440-478-9849,

Michelle Bandy-Zalatoris, 216-321-7109,

Grass-fed beef & poultry

Kathleen Webb, 216-408-7719,

Geauga Family Farms, Middlefield, Ohio 44062