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Week 2                       Geauga County, Ohio
June 11, 2013

The Fair Share

What's cropping up!
Frequently asked questions
In this week's shares
Monthly beef deliveries start this week
Soon accepting applications for the 15-week program
Food storage tips
Please support our partners
Lowe's holds Father's Day sale
Go to beer school at Mustard Seed
Anyone can sign up for our newsletter
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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians." 

~ Pat McNelis 






Buggy silhouette




Settling in

Well, we made it through the first week. New members, new drivers, new equipment and new sites all ended up blending in to the program pretty seamlessly, which was wonderful. Thanks to everyone who helped to get the season off to a pretty smooth start. There were a few glitches here and there, but we'll get those ironed out right away. We truly appreciate everyone's patience!


We did get a lot of questions and wanted to address them in the newsletter (just in case you had similar questions). Here they are:


Share sizes - There is a lot of confusion with the names of the share sizes, and we plan to switch them soon. For now,

                                                Half = SMALL

                                                Single = MEDIUM

                                                Family = LARGE

We're sorry this wasn't more clear from the start.


My share seems a little light. - Shares are usually a little lighter at the start of the season. We know this will happen and always make up for this as the season progresses.


How do I upgrade my share size? - Recognizing that the shares will increase in volume, if you feel that you would prefer to have a larger share size, you can upgrade your share at the 15-week point. Let us know and we will send you an invoice for the difference.


Where are my eggs? - If you have ordered eggs or cheese as an extra, look for a small refrigerator near the pick-up area. They will be inside. If you can't find it, don't hesitate to ask.


How do I order extras? - The first thing to do is to check the extras that your site allows. If your pick-up day is

                                                Tuesday, order by the previous Thursday

                                                Thursday, order by the previous Saturday

                                                Saturday, order by Tuesday

Place and pay for your order on our website at www.geaugafamilyfarms.orgYour items will be delivered in a bag with your name.


When will I receive my beef? - Grass-fed ground beef and stew beef is now delivered on a monthly basis to our sites. Check out the delivery schedule posted in today's newsletter. If you would like to order beef, please review this schedule to understand when it will be delivered to your location.


What is this vegetable? - Check out our vegetable ID guide on our website and on our Facebook page. If you can't find what you're looking for, don't hesitate to ask our Facebook community - it's a pretty active group.


Is the produce in the shares organic? - Yes. All of our farms are certified organic, so the produce you are receiving is organic. There are two exceptions. We purchase apples and peaches from local orchards for our shares (none of our farmers grow them), but they are not organic. These will not be showing up until August, but if you would prefer not to receive them, just let us know. We'll substitute additional vegetables.


We hope this answers some of the questions you might have at the start of the season. As the weeks go by, plan to use this newsletter as a source of information about the program, our farmers, local food resources and ways to store and cook the season's bounty. If you have additional questions, don't ever hesitate to ask!


Thanks for joining us this year. As we all settle in to the patterns of a new season, we look forward to a delicious summer together.



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 lettuce (green leaf, red leaf and romaine), rainbow chard, bok choy, bunching onions, cherry tomatoes, greenhouse tomatoes, radishes, sugar snap peas, strawberries, garlic scapes and kohlrabi.


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. 


Beef deliveries - IMPORTANT!

We will be making our first beef deliveries to some of our Thursday and Saturday pickup sites this week, and to Tuesday sites next week. See the overall schedule below. If you miss picking up your beef, you won't be able to pick it up until next month.


If you'd like to order beef as an extra, we will accept beef orders for this Thursday's delivery until Tuesday night, and beef orders for this Saturday until Wednesday night (extending the order deadlines a bit). 


Sylvio Pellegrino will deliver this THURSDAY to Good Shepherd and Ruffing, and this SATURDAY to Sage's and Family Karate. He will have organic chicken available for sale. 


Pick up your beef from Sylvio at the following times:

Good Shepherd - 4:30-5:30 p.m. -  after which the beef will be placed in the freezer there.

Ruffing Montessori School - 5:45-7 p.m.

Family Karate - 10 - 11:30 a.m.

Sage's - Noon - 1:30 p.m.



June 13 - Church of the Good Shepherd, Ruffing Montessori School, MRI, Landerbrook Dental

June 15 - Family Karate, Sage's (for Saturday members), St. Paul's, First Unitarian, Goddard School

June 18 - Lowe's, Marigold B&B, Catholic Montessori, St. Andrew, Sage's (for Tuesday members)

June 20 - Market Café, Jones Day, LEAF Night

June 22 - St. Noel, First Church Congregational


We recognize that this will take some adjustment on everyone's part, and appreciate your flexibility!


We'll soon be accepting applications for the 15-week program

Tell your friends who are envious of all the fresh, delicious veggies you're receiving that they too can soon get their own share. We will be accepting applications soon for the 15-week program, which will start July 9, 11 and 13. Check our newsletter and our website soon for details.



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 


Thanks to our partner Whole Foods in Woodmere for providing some great recipes this season. We will be featuring their selections in several of our upcoming newsletters.


Creamy Sesame Greens

(courtesy of Whole Foods Market Cooking)

4 tablespoons water, divided

6 cups chopped kale, Swiss chard or collard greens, tough stems removed

2 tablespoons tahini

2 tablespoons orange or lemon juice

1 clove garlic, finely chopped

Heat 2 tablespoons water in a large skillet over medium heat. Add greens and cook, tossing occasionally, until wilted, about 5 minutes. Drain well.
In a large bowl, whisk together tahini, orange juice, remaining 2 tablespoons water and garlic. Add hot greens, toss to combine and serve immediately.


Dandelion Greens Salad Recipe

(courtesy of Whole Foods Market and

Serves 4

1 big bunch of dandelion greens, about 4 heaping cups when cleaned

1 large leek (or 2 small ones)

6 strips bacon (some of the bacon inevitably gets swiped during the cooking process)

1/3 cup red wine vinegar

2 tablespoons maple syrup

1/4 cup olive oil


4 eggs

A pot of salted water with a splash of white vinegar for poaching.

Clean the dandelions: remove the thick part of the stems and gently tear the leaves into bite size pieces. Wash them and dry them very thoroughly. Put them in a big bowl that you can toss the salad in.

Prepare the leeks: I used the chop first, rinse second method, and then took them for a spin in the salad spinner to dry. It worked great! Use white and light green parts only and chop faily small - I quartered the leek and cut 1/4 inch strips. Put a large pot of salted water on and get it started for poaching the eggs, add a splash of white vinegar to the pot as well. Crack each egg into an individual dish.

Now cook the bacon in a skillet until crisp. Remove it to drain and turn the heat to medium. I didn't remove any fat from the pan but bacon differs - if you have a deep layer of fat in the pan maybe remove a little. Add the leeks and cook them until they are quite soft. Turn off the heat and add the vinegar, stirring to get the good bits up off the pan. Pour the leeks and all of the liquid into a small bowl, grind some pepper in and add the oilve oil and maple syrup. Whisk the dressing and taste - mine had plenty of salt from the bacon but add more if you need it. Also test acidity, you may want another splash of vinegar. Crumble the bacon onto the greens. Toss the warm dressing with the dandelion greens and bacon.

Poach the eggs: slide each one into the boiling water and let them poach for 3-4 minutes. While they are poaching go ahead and toss the greens a few more times (the warm dressing will wilt them ever so slightly) and then portion them onto 4 plates. Make sure that each plate gets equal amount of bacon or fights will break out.

Top each salad with a poached egg, grind a bit more pepper over the top, and serve. Enjoy the springtime!


Member Rebecca Bresnahan picks up her family share at Andy & Laura Miller's farm. She has lots of ideas for things to do with your greens. Here are a couple of the recipes she sent in, and there are more to come!


Kale-Potato Soup from The New Laurel's Kitchen

1 tbsps. butter

1 large onion, chopped

1 clove garlic (I use three or four)

2 large potatoes

5 cups chicken or vegetable stock, divided

1 large bunch kale

Salt and pepper to taste

Heat oil in skillet, add onion and saute until nearly tender. Add garlic and continue to cook until onion is translucent and golden. Add potatoes and 2 cups of the stock; simmer, covered, until potatoes start to soften around the edges. Meanwhile, wash kale, remove stems, chop and steam. (Don't try to cook with the potatoes; the flavor will be too strong. Really.) When potatoes are very tender, puree half of them with remaining stock, salt and pepper. Combine everything and heat gently, thinning if necessary, by adding hot water or milk. Four servings.



4 medium potatoes, quartered

3-12 cups chopped kale

1 tablespoon butter

3 leeks or 1 large onion, chopped

1/3 cup milk

1/4 cup chopped, fresh parsley

Salt and black pepper to taste

Steam potatoes. Steam kale separately. Meanwhile, heat butter in skillet, add leaks or onion and cook until soft, stirring frequently (and/or adding a little water) to prevent sticking. When potatoes are tender, peel and mash them. When kale is tender, drain well. Combine potatoes, kale, leeks, milk, parsley, salt, and pepper. Four servings.


Longtime member Nora Doerder, who is picking up at Good Shepherd Church this year, sent in this recipe for kale.


Kale with Tomato, Garlic and Thyme

Enjoy this saute as a side, toss with pasta for a main course, or serve on crostini. 

Serves 4
1 tablespoons plus two teaspoons extra-virgin olive oil
2 cloves garlic
2 cups cherry tomatoes
1 1/2 teaspoons fresh thyme leaves
1 pound boiled, chopped kale leaves
Coarse salt and ground pepper
In a large skillet, heat 1 tablespoon olive oil over medium. Add garlic cloves, thinly sliced, and cook, stirring, until fragrant, 30 seconds. Add cherry tomatoes, quartered, and fresh thyme leaves. Cook until tomatoes begin to break down, 2 minutes. Add kale and cook until heated through, 2 minutes. Season with salt and pepper. Drizzle with 2 teaspoons oil.

Here's a great recipe for the rhubarb and strawberries that are in season.

Strawberry Rhubarb Baked Oatmeal

(Adapted from Gina's Skinny Recipes at

2 cups strawberries, hulled and quartered

3/4 cups rhubarb, cut into 1/2-inch pieces (about 2-3 stalks)

1 tbsp cornstarch

1/3 cup honey

1 cup uncooked quick oats (gluten free oats okay)

1/3 cup slivered almonds

1/2 tsp baking powder

1 tsp cinnamon

pinch salt

1 tbsp honey

3/4 cups fat free milk

1 large egg

1 tsp vanilla extract

Preheat oven to 375. Lightly spray a 9x9 baking dish with cooking spray. Combine the strawberries and rhubarb in a large bowl. Add honey, sprinkle with cornstarch and toss until fruit is well coated and place in prepared 9x9 baking dish.
In a medium bowl, combine the oats, half of almonds, baking powder, cinnamon, and salt; stir together.  In a separate bowl, whisk together the remaining tablespoon of honey, milk, egg, and vanilla extract, then add to the oats.
Pour the oat mixture over the strawberries and rhubarb, making sure to distribute the mixture evenly.  Sprinkle with the remaining almonds.

Bake the oatmeal for about 40 minutes, or until the top is golden brown and the oatmeal has set. Serve warm from the oven with additional milk or cream if desired.

Makes approximately 6-8 servings.


The next recipe was created by GFF's own Michelle Bandy-Zalatoris. 

Spring Salad with Sugar Snap Peas

This salad is crisp and delicious!

6 cups fresh lettuce (washed, dried and cut into bite-sized pieces)

1 cup sugar snap peas (rinsed, ends cut and sliced into ˝ inch diagonal pieces)

˝ cup crispy fried onions (I like Lars brand)

4 slices of cooked bacon, crumbled

˝ cup fresh goat cheese, crumbled

Place ingredients in a large bowl and toss with your favorite dressing. Balsamic vinaigrette and lemon vinaigrette are both great with this salad.

Serves 4


Veggie storage tips

We will be seeing a lot of lettuce this season. Follow these simple washing and storage tips to make the most of it. Do this as soon as possible after receiving your produce.

Step 1:  Fill sink (or a large bowl) with cold water

Step 2:  Twist off the bottom of the lettuce to remove core and separate leaves

Step 3:  Place leaves in the water and swirl around a bit to remove any excess dirt

Step 4:  Place the leaves in a salad spinner to remove excess water

Step 5:  Place line a gallon-size zipper bag with 2 paper towels and place lettuce leaves in bag between the towels. Zip bag shut.

Lettuce will remain crisp and delicious for 2-3 weeks when stored this way.


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


Father's Day sale at Lowe's Greenhouse

June is sales month at Lowe's. Here's what's on sale this week, just in time for Father's Day!

*The entire selection of clearance priced items are buy 2 get 1 free.

*Bagged hardwood mulches are buy 2 get 1 free (including black).

*Lowe's-grown perennials buy 2 get 1 free

*Bumper Crop compost is the strongest compost ever offered with kelp meal, shellfish meal and composted manures. Buy 2 bags get 1 free

*Magnolia trees - 50% off

*Glazed Pottery sale - 30% off 

*All annual economy flats (24 count) are just $9.99


Mustard Seed Market to hold beer tasting class


Beers From Around the World

June 14, 6:30 - 8 p.m.

Mustard Seed Market, 6025 Kruse Drive, Solon

Cost $15 


Now that the long winter season has finally come to a close and summer is soon upon us, please join Erin Keefeof Vintage Distributors for a special evening of exploring beers that are fairly new to the American market. 
Come and quench your thirst with a unique selection of beers from England, China, Belgium, France, Italy and the USA and discover the history behind these mouthwatering brews!
Light hors d'oeuvres will be served.
Reservations and pre-pay are required for all classes. Please call 440-519-3663 to make a reservation and guarantee your seat. Seating is limited.
This is a sit-down seminar and will begin promptly at 6:30 p.m. Doors open at 6:15 p.m.


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