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Week 9                            Geauga County, Ohio
July 30, 2013

The Fair Share

What's cropping up!
In this week's shares
No 10-week shares this season
Sweet corn tips
Bulk veggie info
Stewing chickens available
Beef delivery dates
Member Laura Novak's cooking tips column
Local food events
OH So Fresh
For your reading pleasure
Please support our partners
Gardening tips from Lowe's
Anyone can sign up for our newsletter
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"We should look for someone to eat and drink with before looking for something to eat and drink..." 

~ Epicurus







Buggy silhouette





This is the part of the season when we start hearing from some members who can't keep up with the produce arriving week after week in the boxes, and who start to feel a bit overwhelmed by the CSA experience. There can be a great deal of guilt associated with throwing away or composting produce that you just can't seem to fit into the week's menus. We just want to let you know - you're not alone! We've come across numerous articles about CSA Burnout; we wanted to help provide some ideas for getting through the season without the guilt.


The best place to start is when you come home with your share. Spread everything out on the counter or on the table, and decide what you would like to do with each item. If you don't have a potential use for a particular vegetable, chop and freeze it for future dishes or share with a neighbor.


If you know that you are not going to use an item on a particular week, leave it in a swap box at your pick-up site. Someone else might be thrilled to have it. If there is not a swap box, ask your site manager if you can leave it somewhere for others to take.


Try to use recipes that incorporate several vegetables at once - there's nothing like a big pot of soup or blender of gazpacho for this. We've included a selection of recipes today that use a nice range of the vegetables that we are currently seeing in our boxes.


Our best recommendation is to relax and enjoy what you can. We're hoping the CSA experience will be fun and delicious for everyone!



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 sweet corn, cantaloupe, tomatoes, cherry tomatoes, grape tomatoes, jalapeño peppers (HOT), Hungarian wax peppers (HOT), yellow squash, zucchini, green and wax beans, bunching onions, sweet onions, pickling cucumbers, cucumbers, parsley, carrots, golden and red beets, rhubarb, potatoes (fingerling and Yukon Gold), sweet peppers, cabbage, eggplant, basil and leeks.


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. 


No 10-week shares this season 

Long-time members know that we have offered a 10-week share at the season's midpoint in past years. This year we reached capacity with the addition of our 15-week members and do not have additional shares available. Interested parties can send an e-mail to have their name put on a waiting list here to be notified when 2014 applications are being accepted.


Sweet corn tips

The good news is that sweet corn is here! The not-as-good news is that we have noticed some worms at the tips of the ears. This is one of the challenges associated with damp weather and organic farming - there is not much we can do to control the worms. We cannot pull open every ear to check, as this would lead to drying out the corn. The worms occur at the tips, and do not damage the rest of the corn. If you find an ear or two with these critters, just cut off the tip and use the rest.


Bulk veggies 

As the season goes on, our farms frequently have additional produce available for purchase in bulk quantities (most often 20-pound boxes) for canning or preserving. These often include things like tomatoes, peppers, beets, squash, sweet potatoes, etc. This will change from week to week and from season to season. Most frequently these items are seconds - great for canning but not quite nice enough for the shares. Please check this section of our newsletter each week to see what is currently available.


None available this week.


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.


Stewing chickens available

The Fisher family has stewing chickens available for purchase. These are available for $5 each, and work best when used for soups or stews. They must be picked up at the farm at 4738 Gates East Road, in Middlefield. Please call Susan Fisher at 440-693-4632 to reserve your chickens and schedule a pick-up today!


Remaining 2013 Season grass-fed beef deliveries


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 Café8/22/2013       9/19/2013      10/17/2013
Jones Day8/22/20139/19/201310/17/2013
LEAF Night8/22/20139/19/201310/17/2013
MRI 8/8/20139/12/201310/10/2013
Landerbrook Dental     8/8/20139/12/201310/10/2013
Good Shepherd8/15/20139/19/201310/17/2013

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


Beef delivery dates for Saturday sites:

St. Noel   8/10/2013  
9/14/2013 10/12/2013
Family Karate8/10/2013*
First Church Cong8/10/2013
Sage's Orchard8/10/2013*
St. Paul's8/17/2013
First Unitarian8/17/2013
Goddard School8/17/2013

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





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 


We are including both vichyssoise recipes because the second uses an additional vegetable - zucchini!



A somewhat lighter version of the traditional vichyssoise chilled potato leek soup, with Yukon Gold potatoes.

Serves 6 to 8

4 Tbsp. butter

4-5 cups sliced leeks, white and pale green parts only (from about 4 large leeks)

1 medium onion, chopped or sliced

2 lbs. Yukon gold potatoes, peeled and chopped

6 cups water (vegetarian option), or chicken stock

2 teaspoons Kosher salt (more to taste)

1/2 cup sour cream

1/2 cup heavy whipping cream

Chopped fresh chives for garnish

In a large (6-quart) pot, heat the butter on medium high heat until it melts and foams up. Continue to heat until the foam subsides a little and the butter just begins to brown.

Immediately toss in the sliced leeks and onions. Stir to coat with the butter. Cook for several minutes, reducing the heat to medium if necessary, until the leeks and onions are translucent and wilted.

Add the chopped potatoes, salt, and water or stock. Bring to a boil, reduce to a simmer. Cook, partially covered for 30-40 minutes, until the potatoes are completely cooked through. Remove from heat.

Purée using an immersion blender or working in batches, blend in a blender. (Careful! With hot liquids only fill the blender 1/3 of the way full, and hold the blender top on with your hand while blending.) Purée until completely smooth. If you want an even smoother soup, you can take the extra step of pressing the purée through a sieve with a rubber spatula.

Allow to cool a bit before stirring in the sour cream and whipped cream. Allow to cool completely and chill in the refrigerator. The soup should be served just below room temperature (about 65°F). If it is too cold, it won't taste as good. Add more salt to taste. Serve garnished with chopped fresh chives.

Recipe from


Zucchini Vichyssoise

1 tablespoon unsalted butter

1 tablespoon good olive oil

5 cups chopped leeks, white and light green parts (4 to 8 leeks)

4 cups chopped unpeeled white boiling potatoes (8 small)

3 cups chopped zucchini (About 2 zucchini)

1 1/2 quarts homemade chicken stock or canned broth

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

2 tablespoons heavy cream

Fresh chives or julienned zucchini, for garnish

Heat the butter and oil in a large stockpot, add the leeks and sauté over medium-low heat for 5 minutes. Add the potatoes, zucchini, chicken stock, salt and pepper; bring to a boil; then lower the heat and simmer for 30 minutes. Cool for a few minutes and then process through a food mill fitted with the medium disc. Add the cream and season to taste. Serve either cold or hot, garnished with chopped chives and/or zucchini.

Recipe from



Serves 8

6 ripe tomatoes, peeled and chopped

1 purple onion, finely chopped

1 cucumber, peeled, seeded, chopped

1 sweet red bell pepper (or green) seeded and chopped

2 stalks celery, chopped

1-2 Tbsp. chopped fresh parsley

2 Tbsp. chopped fresh chives

1 clove garlic, minced

1/4 cup red wine vinegar

1/4 cup olive oil

2 Tbsp. freshly squeezed lemon juice

2 teaspoons sugar

Salt and fresh ground pepper to taste

6 or more drops of Tabasco sauce to taste

1 teaspoon Worcestershire sauce (omit for vegetarian option)

4 cups tomato juice

Combine all ingredients. Blend slightly, to desired consistency. Place in non-metal, non-reactive storage container, cover tightly and refrigerate overnight, allowing flavors to blend.

Recipe from


Still have some kohlrabi hanging around? First Church Congregational member Kathy Emrich shared her family's favorite kohlrabi recipe with us. 


Kohlrabi Salad
The amounts are approximate so vary them as your tastes see fit. 
2 medium kohlrabi, thickly peeled and cut to matchsticks 
2 tsp capers
3 tbsp chopped parsley
1/3 cup sour cream
1/2 to 1 tsp prepared mustard
Salt to taste
Toss all together and serve.
This is best the first day.

Recipe by Kathy Emrich


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

Mmmm! Green beans!

By Laura Novak

I used to think I hated green beans. They were first served to me canned in a green bean casserole. Next, I tried canned green beans served hardly seasoned and steamed. Needless to say, after those experiences I avoided them for many years, thinking they were disgusting and refusing to even try more. Until I tried the fresh green beans from the Geauga Family Farms CSA! Now I love them and I get pretty excited whenever they show up in my share.


When I am breaking the tops off of the green beans, sometimes I get a little tired of snapping off each individual one and I'll grab my kitchen scissors and snip bunches at a time. Then I throw the beans into a colander and wash them. Often, I'll also cut them in half so they cook faster and are easier to eat.


Last week, I had my mom and aunt over for dinner and I made fresh green beans with three cloves of garlic, chopped, and about ¼ cup of sliced almonds, all sautéed in about three tablespoons of extra virgin olive oil on medium-high heat for about 10 minutes. I added the almonds halfway through, along with salt and pepper to taste. Everyone commented that the beans were delicious and cooked perfectly, so I thought I would share the tip with you! I learned this nice Italian cooking technique from Grandma Mary, who came straight from Italy.

Spicy Basil Green Beans & Rice

This is a link to my favorite green bean recipe: Spicy Basil Green Beans & Rice (and the link also contains some advice on giving up caffeine in case you've been considering that!) The recipe is halfway down the page. Lately, I've been adding fresh cabbage, too, for extra crunch. There is also a recipe for a refreshing green smoothie.


I love those little baby potatoes! Have you gotten them yet? You may have found that they are difficult to peel if you are making a lot at once since they are so little. I solved this by simply washing and scrubbing them really well and leaving the skin on before cutting them to make home fries with breakfast. They were amazing!


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.

Local food events

Why Cows Need Names: and More Secrets of Amish Farms
Randy James will talk about his latest book, Why Cows Need Names: and More Secrets of Amish Farms, at 7:30 p.m. Sept. 17 at South Franklin Circle. James explores business aspects and day-to-day activities on a small farm as well as the way animals are treated and valued on huge farms versus small family farms. The book debunks the myth that bigger is always better in American agriculture. 


The book follows one young Amish family as they contemplate, start and then struggle to establish a profitable, quintessentially American, small farm. The story starts with Eli Gingerich's first timid phone call to Randy James, the county agricultural agent, and follows the family's progress over the next five years. Through gentle dialogue and true stories, James captures the tension of sitting across an Amish kitchen table to create a simple business plan that will ultimately lead to the family's radiant success, or dismal failure.


Surrounded by a factory farm world, the Gingerich family employs a business model that flatly rejects the dogma of "economies of scale" and instead focuses on the diversity, flexibility and efficiency that only small farms/firms can capture. Why Cows Need Names provides a partial road map, not only for other small farms, but for the many thousands of small family businesses that are created each year and largely ignored in our national psyche. It will appeal to those interested in business management, our food system, animal welfare, and Amish family life.


Randy James is a professor emeritus with The Ohio State University, College of Food, Agriculture and Environmental Sciences. His PhD. is in agronomy and his faculty position for almost 30 years was to serve as the county agricultural agent in the Geauga Amish Settlement. He now lives in Beaufort, SC, and visits old friends in the Amish settlement as often as he can.
For reservations to this free event, call South Franklin Circle, 440-247-1300. For more information, call George Lupone at 440-247-5279. Books will be available for purchase and signing.

OH So Fresh locally grown produce initiative launched

The Ohio Ecological Food and Farm Association, Ohio Grocers Foundation, Ohio Produce Growers and Marketers Association, and Ohio Department of Agriculture have partnered to launch a new initiative called OH So Fresh. The retail marketing campaign is designed to raise consumer awareness about Ohio grown specialty crops by giving Ohioans expanded opportunities to sample and purchase locally grown, farm fresh produce from their local grocers.

Nearly 100 independently owned grocery retailers are participating in the OH So Fresh initiative in 2013. A full list of participating grocers is available here.

Ohio has more than 2,000 specialty crop growers providing everything from asparagus to zucchini. 

"Although Ohio grown produce is abundant at farmers' markets, farm stands and through community supported agriculture programs, the majority of Ohioans turn to their local grocery stores for the bulk of their grocery purchases. That's why it's critical that growers and grocers are working together to offer locally grown food at these stores," said Milo Petruziello, OEFFA program associate. "Shoppers increasingly want to support local farmers, and this marketing campaign will help to let them know what Ohio grown foods are available at their local grocery store."

The campaign provides promotional materials to grocers, so customers will easily identify locally grown produce by the OH So Fresh label. Sampling and demonstration events will also take place at some stores; event announcements will be made on the campaign's Facebook page throughout the summer and fall. 

The Ohio Ecological Food and Farm Association is a nonprofit organization founded in 1979 by farmers, gardeners and conscientious eaters who committed to work together to create and promote a sustainable and healthful food and farming system, and is the certifying agency for Geauga Family Farms. 

For more information, visit


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.


Take the Monsanto Challenge

NYC Doctors Are Now Prescribing Fruits And Veggies 

Ohio State Fair runs through Sunday

Farm Kings: TV show wants to 'make farming cool' again

'Produce police' aim to keep farmers markets local


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


Gardening tips from Lowe's Greenhouse

Now is the time to...

Plant perennial seeds - Most perennials grown from seed will not produce flowers on the first year's growth. By planting perennial seeds directly into your garden now, you will have big, blooming plants next season.

Apply summer fertilizer to your grass - This is an excellent summer for lawn growth.

Perform summer pruning of trees & shrubs - Boxwood, Arborvitae, Junipers, Yews, Hemlocks and Flowering Plums. If trees or shrubs become too full they can be thinned out at this time of year as well.

Have gardening questions... we have answers! The Plant Doctor is always in at Lowe's Greenhouse!


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