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Week 5                     Geauga County, Ohio
July 2, 2013

The Fair Share

What's cropping up!
In this week's shares
Next beef delivery July 11
Bulk tomatoes available
Creative Cooking for an Organic Life
Recommended reading
Comments from our members
USDA approves label for meat from animals fed GMO-free diet
For your reading pleasure
Please support our partners
Anyone can sign up for our newsletter
Follow us on TwitterFind us on Facebook

"We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons." 

~ Alfred E. Newman




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The CSA experience is all about flexibility, isn't it? As members we learn to be flexible from week to week, basing our menus on whatever the farmers are bringing to our tables. It's more in tune with the earth and the seasons and whatever Mother Nature wants to send our way.


We try to find recipes that allow flexibility as well. If one calls for a vegetable that did not appear in your share on a given week, try substituting something similar in texture and flavor. Most of the greens we receive can be used pretty interchangeably. Kohlrabi can stand in for turnips, potatoes, beets and radishes with delicious results. You might find a new favorite!


We always appreciate our members' flexibility as well. Fourth of July falls on Thursday, a delivery day, this year. Many of our pick-up sites will be closed for the holiday, so we will take a vacation that day as well. Thursday members will receive an additional delivery at the end of the season.


It seems as if everyone is getting used to the new details regarding egg and beef deliveries, and we appreciate everyone's attention to the details surrounding these. Just a head's up for all members - Sylvio Pellegrino will have his organic chicken and GFF grass-fed beef at the Church of the Good Shepherd and Ruffing Montessori School pick-up sites on Thursday, July 11. See times and details below.


Finally, we would like to welcome member Laura Novak to the newsletter. She will be providing insights on the CSA experience with recipes and tips. We're thrilled to have her on the team.


Wishing you a delicious holiday with family and friends!



Michelle, Laura 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 red leaf, green leaf or romaine lettuce, Red Russian, Lacinato or Winterbore kale, Rainbow chard, collard greens, zucchini, kohlrabi, bunching onions, sweet onions, carrots, radishes, beets, tomatoes, cherry tomatoes, broccoli, cauliflower and sugar snap peas.


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. 


Next beef delivery is July 11

Our beef delivery locations on July 11 include corporate sites MRI and Landerbrook Dental, as well as Church of the Good Shepherd and Ruffing Montessori School. Sylvio Pellegrino will be at Church of the Good Shepherd from 4:30-5:30 p.m. and at Ruffing Montessori School from 5:45-6:45 p.m. *Please note that beef orders will not be available at Ruffing Montessori School before 5:45 p.m. Please place orders for beef at these locations by this Saturday, July 6.


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 - $20 for a 20-pound box


To order bulk produce, call Rosanna at the warehouse at 440-693-4625. Please leave a message if no one answers, or call Rosanna at home at 440-548-2399. 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 


Asian Kohlrabi Slaw

Use a large-hole grating disk with a food processor or a hand grater for the kohlrabi and carrots.

4 to 6 servings

3 medium kohlrabi stems, peeled and grated (3 cups; see headnote)

2 carrots, grated (see headnote)

2 scallions, white and light-green parts, chopped

Leaves from 10 to 15 stems parsley, chopped (1/3 cup)

1/2 teaspoon freshly grated ginger

1 tablespoon sesame oil

4 tablespoons rice wine vinegar

1 tablespoon Thai sweet red chili sauce

1 teaspoon Sriracha hot chili sauce (optional)


Combine the kohlrabi, carrots, green onions and parsley in a large bowl.

Whisk together the sesame oil, vinegar and the sweet and hot chili sauces, if using, in a small bowl to form an emulsified vinaigrette. Drizzle the vinaigrette over the vegetables and toss to combine. Serve at room temperature or chilled.

VARIATIONS: Mix kohlrabi slaw with soba noodles, blanched snow peas and broccoli florets.
Serve in a lettuce leaf with shredded cooked chicken or beef.
Make a quesadilla with pepper jack cheese, kohlrabi slaw and corn tortillas.

MAKE AHEAD: The salad can be refrigerated a day in advance.

Recipe from Cynthia A. Brown in The Washington Post


Kohlrabi Slaw with Dried Cranberries and Walnuts

Gluten-free + vegan  Serves 4-6

1/4 cup apple cider vinegar
1/4 cup olive oil
1 tablespoon stoneground mustard
1/4 teaspoon sea salt
1/4 teaspoon black pepper

4 small green or purple kohlrabi, cleaned, peeled and cut into matchsticks, about 2 cups
1/4 head of savoy cabbage, sliced as thinly as possible, about 1 cup
1 stalk of celery, thinly sliced
2 garlic scapes, very thinly sliced (you could also use green onions)
1/3 cup dried cranberries
1/3 cup raw walnuts, roughly chopped
Salt and black pepper to taste


In a small bowl, mix together the vinaigrette ingredients with a whisk until well combined. Set aside.

In a large serving bowl, add all of the salad ingredients except the cranberries and walnuts. Toss gently to combine, the pour over some of the vinaigrette, you may not need it all, go conservative to start, you can always add more. Toss well to coat the entire salad with the vinaigrette. Sprinkle the cranberries and walnuts on top, salt and pepper to taste and serve.

Recipe from the blog Tasty Yummies  


This recipe was created by GFF's own Michelle Bandy-Zalatoris


Roasted Veggie Burritos

2 medium kohlrabi (peeled and chopped in ½" dice)

1 bunch green onions (chopped in ½" dice)

2 cups broccoli (washed and cut into small florets, peel and chop the stems as well)

1 bell pepper (chopped in½" dice)

1 can of chick peas - rinsed

¼ cup olive oil

2 Tablespoons soy sauce

1 teaspoon cumin

½ teaspoon paprika

½ teaspoon garlic powder

Salt and pepper to taste


Preheat oven to 400 degrees.

Toss diced vegetables with olive oil, soy sauce and seasonings. Place in roasting pan. Roast until broccoli begins to brown at edges, and kohlrabi pieces are tender, about 20-25 minutes. Serve warm with whole wheat tortillas, sour cream and fresh salsa.


Creative Cooking for an Organic Life

By Laura Novak


Happy summer! What a thrill to finally pick up my first Geauga Family Farms fresh food delivery! I had been out of town and missed the first three pick-ups, so this week I was actually jumping up and down when I saw the food.


My sister-in-law asked me, "What are those curly green things?" They are delicious garlic scapes. They come from the tops of the garlic before it's ready and they are much milder than garlic, so they can be eaten raw. I washed them, trimmed the tops and bottoms, then cut them very thinly like little green onions.


I made a beautiful, fresh summer pasta by baking the cherry tomatoes in generous olive oil, minced garlic, salt and pepper for about 25 minutes on 400 (stirring halfway). Then I added a dash of white wine as I poured the sauce over pasta. I also added fresh chopped basil, parsley, and the scapes. Baking the tomatoes helps to bring out the healthy lycopene. This is my favorite summer recipe!


Summer Spaghetti
Spaghetti with Roasted Tomatoes & Herbs

Scapes are also great pureed in sauces. If you're making homemade pesto, chop and throw in the scapes. For something different, you can make a pesto with parsley (3 cups), garlic scapes, lime juice (from 2 limes), 2 cloves of garlic, ¼ cup extra virgin olive oil, walnuts (2/3 cup), and salt & pepper to taste. It's great on fish!


Even though vegetables retain their nutrients best if you wait to wash them until right before you eat them, when I'm having a busy week I like to throw everything in the salad spinner on the same day, like lettuce, chard, spinach and herbs. I pack them in Ziplock bags, each with a paper towel to absorb the moisture. Then I can pull out handfuls all week. This is especially great if you're adding your greens to smoothies.


A friend of mine shared a great tip for washing the strawberries. If you swirl them in white wine, the alcohol will kill any bacteria. Throw away the dirty wine, but it will leave a nice tart flavor on the strawberries and it tastes like summer. This is best to do if you will be eating them within a day or two.


According to Michael Pollan (In Defense of Food: An Eater's Manifesto), "To shop at a farmers' market or sign up with a CSA is to join a short food chain and that has several implications for your health. Local produce is typically picked ripe and is fresher than supermarket produce, and for those reasons it should be tastier and more nutritious." 


I hope you are enjoying it as much as I am! I was so excited that I blogged about it. Read my blog here


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. 


Recommended reading

If you enjoy reading cookbooks, and cooking from them, then you'll really like these three.


Farm-Fresh and Fast: Easy Recipes and Tips for Make the Most of Fresh, Seasonal Foods

This book is from the creators of "From Asparagus to Zucchini, A Guide to Cooking Farm-Fresh Seasonal Produce." The recipes are organized by anatomical type to allow for substitutions within similar types. 


Cooking from the Farmers' Market 

Full of beautiful photos, this book is organized by produce ingredients, making it easy to find something to do with what you just received in your share.


Local Flavors: Cooking and Eating from America's Farmers' Markets

Chef and cookbook author Deborah Madison visited markets across the country and wrote a cookbook including 350 recipes from her trip.


Comments from our members

We have heard from many of you, either sharing recipes or telling us how much you are enjoying your membership in the CSA program. We thought we'd share your comments in The Fair Share.


"Kale chips with salt and garlic powder were a HUGE hit in my house. The 4-year-old and 9-year-old actually fought over the last handful!" 

Rector Vanessa Clark  


"This is my first year and I am thrilled to be part of CSA.

The volunteers at the Church of the Good Shepherd have been especially nice - I think they are almost as much fun as the grab bag of produce.  And I am enjoying everything and comparing notes with my children who live in Cincinnati and are part of a co-op there."

Mary Jo Grendell 

"I am so impressed with my CSA so far. The vegetables are wonderful!

Cory Isler

USDA approves label for meat from animals fed GMO-free diet

The Agriculture Department has approved a label for meat and liquid egg products that includes a claim about the absence of genetically engineered products.

It is the first time that the department, which regulates meat and poultry processing, has approved a non-GMO label claim, which attests that meat certified by the Non-GMO Project came from animals that never ate feed containing genetically engineered ingredients like corn, soy and alfalfa.

The USDA's Food Safety Inspection Service "allows companies to demonstrate on their labels that they meet a third-party certifying organization's standards, provided that the third-party organization and the company can show that the claims are truthful, accurate and not misleading," Cathy Cochran, a USDA spokeswoman, said in a statement.

Ms. Cochran said the approval for labeling meats did not signal "any new policy regarding non-GE or non-GMO products."

Labeling foods to indicate the absence or presence of genetically engineered ingredients is one of the most contentious issues in the food business today, with about two dozen states mulling labeling requirements and the biotech industry fighting back with intense lobbying.

More and more companies, however, are voluntarily labeling their products, including most recently Chipotle, the thriving restaurant chain, which now points out items containing genetically engineered ingredients on its online menu.

Meat from animals that eat non-GMO feed, like certified organic meats, is highly prized by some consumers, but claims made by meat labels must be approved by the USDA. When a new company called Mindful Meats submitted a label last fall that included the Non-GMO Project's certification seal, the department rejected it.

"It turned out that the USDA's Food Safety Inspection Service had not yet created a rule for handling non-GMO claims for meat and poultry products, so they just denied us," said Claire Herminjard, founder and chief executive of Mindful Meats, which makes meat products from organic dairy cows.

Ms. Herminjard learned that two other companies, Hidden Villa Ranch, and Pitman Farms, which produces Mary's Chicken, also wanted to put a non-GMO label on their products, so they banded together to petition the USDA.

The USDA vetted the Non-GMO Project's standards, requirements and auditing processes before giving its approval. "It has to approve every single label that goes out into commerce, but this sets a precedent for other meat and poultry companies that want to label this way," Ms. Herminjard said.

Article reprinted from New York Times


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.


USDA replacing junk food in schools with "smart snacks"

Extreme toxicity of Roundup destroys GM/Non-GM "substantial equivalence" argument

We say tomatoes: Ohio's official state fruit

Shoppers' Guide to Pesticides in Produce


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