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Week 1                       Geauga County, Ohio
June 4, 2013

The Fair Share

What's cropping up!
Welcome to the 2013 Summer Season!
In this week's shares
Beef deliveries
Local food events
Guide lists farms, CSAs across the state
Please support our partners
Anyone can sign up for our newsletter
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"I've never been a huge sweets eater, and I've always loved a Mediterranean diet. We eat a lot of dark, leafy greens, and a couple meals each week are meat-free. We enjoy eating a balanced diet."
~ Rachael Ray  







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Welcome to Geauga Family Farms 2013 CSA program!

It's a nice feeling to be sending greetings for the start of a new CSA season. We have been so busy this winter and spring that it will be nice to reconnect with our CSA family and settle in to the weekly schedule that our summer season brings. The fields are starting to fill out with lush, green plants, and we're excited about the promise that a new season holds. The families of Geauga Family Farms are looking forward to a bountiful 2013.


We are constantly looking for opportunities to improve our program, and this season is no different! We have new pickup sites for added convenience, and we would like to welcome these new locations to our program. Our biggest news, however, is in our delivery department. We have new drivers, updated trailers and refrigeration units on the trucks so we can deliver eggs, cheese and beef in the safest manner possible. This does mean a few changes to our pickups. If you have ordered eggs or cheese, you will have to remember to get your items out of the refrigerator at our sites. Beef will be delivered on a monthly basis at each site, so it will not be available every week. We will provide you with the dates for beef delivery at your pickup site as soon as it has been finalized. This may take some adjustment on everyone's part, but it will be worth it from a food-safety standpoint. The Department of Agriculture and local health departments are starting to look more closely at farm-based businesses, and we wanted to be ahead of the curve on this issue.


Honestly, though, the thing that makes us most excited about the new CSA season is you. Whether you are a new member or a seasoned veteran, we're glad to have you with us this summer. We could not be on the farms, doing what we love, without your support and membership. We'll do our best to bring you the freshest and tastiest produce we can, and we hope you spread the word if you are happy about your experience. Will everything be perfect? Probably not, but we appreciate your patience as we work through any issues that may arise. We want your experience to be a satisfying one.


Please take a few minutes each week to read through our newsletter. We'll be including new recipes (and probably some old favorites) to help you enjoy the items in your box in new and delicious ways. We will also keep you updated on farm happenings and local food news.


We're looking forward to getting to know you as the season progresses, and we just want to thank you for your participation in our program. Your support of local farm families means the world to us!



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 lettuce (green leaf, red leaf, green romaine), kale (Red Russian, Lacinato, Green Winterbore), bok choy, mustard greens, dandelion greens, bunching onions, cherry tomatoes, greenhouse tomatoes, rhubarb, sugar snap peas and strawberries.


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

For those of you who have ordered ground beef, either to receive each week with your share, or as an extra, we are still working out a delivery schedule. Some of you have opted to receive your delivery all at once and others have chosen the once-a-month option. We know you are anxious to get the beef for your summer cook-outs. As soon as we have a schedule worked out we will let you know. 



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'll all be receiving lots of greens in our boxes in the next few weeks. so it's time to get your greens on! Here are a few recipes to help deal with all the greens.


Sauteed Spring Greens with Bacon & Mustard Seeds

2 oz. thick-cut bacon, finely diced

1 Tbsps. extra-virgin olive oil

1/4 - 1/2 cup bunching onions, thinly sliced

1 hot red chile, seeded and finely chopped

1 Tbsp. yellow mustard seeds

1 1/4 pounds mixed young spring greens, such as dandelion, mustard, collards, kale and/or spinach, stems and inner ribs trimmed

Salt & freshly ground pepper

1 Tbsp. white wine vinegar

In a large skillet, cook the diced bacon in the olive oil over moderate heat, stirring until golden, about 3 minutes. Add the onion, chile and mustard seeds and cook until softened, 2 to 3 minutes. Add the greens, season with salt & pepper and cook, tossing frequently, until wilted and tender, 5 to 6 minutes. Stir in the vinegar and serve.

MAKE AHEAD: The cooked greens can be refrigerated overnight.


Sauteed Spring Greens and Manchego Frittata

In a large bowl, whisk eight eggs with 2 ounces shredded Manchego cheese. stir in the Sauteed Spring Greens and season with salt & pepper. Heat 2 tbsps. oil in a large ovenproof skillet. Add the eggs and cook over moderate heat until the eggs are nearly set, 3 minutes. Broil for about 2 minutes, until lightly browned on top. Slide onto plate and serve.


Pasta with Sauteed Spring Greens

Cook 3/4 pound of rotini pasta; reserve 1/2 cup of the cooking water. In a large skillet, cook 1 minced garlic clove over moderate heat until fragrant. Add the pasta, 6 Tbsps. creme fraiche or heavy cream, the Sauteed Spring Greens and the pasta cooking water. Cook, tossing, for 2 minutes. Stir in 1/4 cup freshly grated Parmesan cheese and serve.


Bean-Sausage Soup with Sauteed Spring Greens

In a medium pot, heat 1 tsp. olive oil. Add 1/4 pound Andouille sausage slice in half-moons and cook over moderate heat until browned, 5 minutes. Add one 15-ounce can drained and rinsed butter beans, 5 cups organic chicken broth and the Sauteed Spring Greens. Bring to a boil, then simmer for 5 minutes. Stir in 1 cup cooked rice or quinoa and serve.


Greens recipes adapted from Food and Wine magazine


Rhubarb-Quinoa Salad

Makes 6 servings


1 1/4 cups white quinoa, rinsed

6 cups water

2 tablespoons olive oil

1 tablespoon honey

1 bunch scallions, thinly sliced, white parts only

5 ribs rhubarb, washed and sliced into 1/4-inch pieces

3 to 4 cups baby arugula

1 cup feta cheese

1/2 cup chopped fresh mint

1/2 cup sliced almonds, toasted


1/3 cup olive oil

1/4 cup apple cider vinegar

3 teaspoons tahini

Salt and pepper

Rinse the quinoa in three changes of cold water to remove any bitter coating. Put the water in a large pot, salt it and bring to a boil. Add the quinoa and cook for 7 to 8 minutes, until just slightly tender.

Drain the quinoa through a sieve and then set the sieve over an inch of simmering water in the same pot. (Make sure the water doesn't touch the bottom of the sieve.) Cover the quinoa with a folded kitchen towel and cover the whole thing with a lid. Steam until the quinoa is tender, fluffy and dry, about 5 minutes. Remove from the heat and let stand, still covered, for another 3 to 5 minutes. Place in a medium bowl and fluff with a fork.

In a frying pan, heat the olive oil over medium heat. Add the honey and stir to combine. Add the scallions and rhubarb and sauté for 5 to 7 minutes, until rhubarb is tender. Remove from heat and let cool to room temperature.

In a large bowl, whisk together the olive oil, vinegar, tahini and a pinch of salt and pepper. Add the cooled quinoa, the scallions and rhubarb, and the rest of the ingredients; toss and stir gently to coat with the dressing. Serve cold or at room temperature.


Rhubarb Scones

Makes 12 to 16 scones

6 stalks rhubarb, washed and sliced into 1/4-inch ribs, then cut the ribs in half

2 tablespoons honey

3 cups whole wheat pastry flour

1/4 cup granulated sugar plus more for sprinkling on top

2 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon ground cinnamon

3/4 teaspoon salt

3/4 cup cold unsalted butter, cut into pieces

1 large egg, lightly beaten

3/4 cup cold buttermilk plus 3 tablespoons butter for brushing on top of scones before baking

Heat oven to 400 degrees. Line a baking sheet with parchment paper and set aside.

Place the rhubarb in a medium bowl and drizzle with the honey. Let stand for at least 10 minutes.

In a large bowl, sift together flour, sugar, baking powder, baking soda, cinnamon and salt. Cut in butter with a fork and, using the fork and your fingers, whisk and cut in the butter until mixture resembles a coarse meal.

In a small bowl, whisk together the egg and buttermilk. Add to flour mixture all at once, stirring enough to make a soft dough. Fold in the fruit.

Turn out onto a floured board and knead about 15 times. Roll or pat out to a 1-inch thickness.

Cut into 2-inch rounds using a round cutter or cut into 2-by-2-inch squares. (I used a small jam jar, which resulted in 16 scones.) Reshape and roll dough to create more scones with excess scraps. Place on the baking sheet. Brush lightly with the 3 tablespoons of buttermilk and sprinkle with granulated sugar.

Place in oven and bake for 15 to 18 minutes, or until golden brown on top. Serve warm.


Rhubarb Compote

Makes 1 1/2 cups

4 rhubarb stalks, leaves removed, with the ribs washed and coarsely chopped

1/4 cup honey

Scant 1/4 cup brown sugar

2 tablespoons lemon juice

1/2 teaspoon vanilla

In a heavy saucepan, toss the rhubarb with the honey, brown sugar, lemon juice and vanilla. Bring to a slow boil over medium heat and stir, making sure the honey and sugar dissolve, for about 5 minutes. Lower the heat and simmer for about 7 minutes until mixture is thick and smooth. Taste occasionally and add a bit more sugar if you wish. Remove from heat and let cool.

Rhubarb recipes from NPR's Kitchen Window.


Local food events 

 Look here for upcoming local food events. These could include farm dinners, gardening classes, anything to do with local food. If you are having an event, or if you know of an event you'd like to see included in our newsletter, please send it to


Monday, June 10 6:30 p.m.  

Cooking with a Doc
Mustard Seed Market, Solon

Join Cleveland Clinic Solon Family Health Center Medical Director Daniel Sullivan, M.D., and Registered Dietician Lindsay Malone as they discuss brain foods. This FREE event will include a cooking demonstration with free food samples. For information, call 330-888-4000, Ext. 3023, or click here. 


OEFFA's 2013 Farm Tour series kicks off this weekend in southeast Ohio  

Saturday, June 8: 1-4 p.m.

Full-Service Sustainable Dairy Farm Tour and Open House
Snowville Creamery, 32623 State Rte. 143, Pomeroy, OH (Meigs Co.)

Snowville Creamery is a small-scale dairy processing plant located on Bill Dix and Stacy Hall's 300 acre pasture-based dairy farm. Fresh, grass-fed milk from the 250 cross-bred dairy cows is minimally processed and packaged on-site. See the pasture's sustainable management and tour the low cost, fast throughput milking parlor and creamery to learn how the milk is processed, and find out more about the benefits and challenges of bringing it to market.


Sunday, June 9: 1 p.m.

Community Compost Facility Tour

The Compost Exchange, 5991 Industrial Park Rd., Athens, OH (Athens Co.)

Find out all about composting during this tour of southeast Ohio's only Class II compost facility. The Compost Exchange accepts yard and food waste and manure from the community and provides compost products and services for residential and business customers in the region. Join owner Ray Leard to learn about their Zero Waste Initiative, how to build a compost bin, how compost is created, and how to get involved as a member or partner. Learn how Ray, who believes sustainable agriculture is vital because "it nurtures the water, the soil, and the air that are common needs for all life" is helping to create a "deeper sense of community" in southeast Ohio through composting.    


These tours are free and open to the public. No registration is necessary. For more information about these and other tours click here.


Good Earth Guide connects consumers with local farmers

Directory lists more than 400 farms and businesses in Ohio and surrounding states

By Lauren Ketcham    

Columbus, OH - Ohio summers are a time to enjoy the bounty of fresh garden vegetables, ripe-off-the-vine berries, farm- fresh eggs, and orchard harvests bursting with juicy flavor. The Good Earth Guide to Organic and Ecological Farms, Gardens, and Related Businesses produced by the Ohio Ecological Food and Farm Association (OEFFA) can help bring these delicious tastes of summer to any kitchen.


The Good Earth Guide includes information on 412 farms and businesses, including 180 certified-organic farms and businesses and 94 community supported agriculture (CSA) programs.


"Since the first Good Earth Guide in 1990, it's grown from a list of a dozen or so to more than 400 farms and businesses, reflecting the tremendous growth in locally-sourced and sustainably-produced foods, fibers, products, and services," said OEFFA Program Director Renee Hunt.


The searchable online directory identifies sources for locally grown vegetables; fruits; herbs; honey; maple syrup; dairy products; grass-fed beef, pork and lamb; free-range chicken and eggs; fiber; flour and grains; cut flowers; plants; hay and straw; seed and feed, and other local farm products.


"You can find just about anything you'd want being grown or produced right here in Ohio. The Good Earth Guide helps provide a blueprint for consumers interested in eating locally and in season," Hunt said.


Each listing includes name and contact information, products sold, a farm or business description, and whether the farm or business is certified organic. Many listings also include locations and maps for where the farm or business products are sold. The directory includes tools that make it easy to search the listings for a specific product, business or contact, by county, or by sales method.


"The purpose of the Good Earth Guide is making connections-connecting consumers to local farms and businesses so that their dollars support the local community and sustainably grown food and farm products. Connecting farmers with one another so they can network and develop business relationships that support a successful farming community. And, connecting businesses, like restaurants and other retailers, with farmers who together are building the links that bring local food from field to fork," Hunt said.

The Good Earth Guide is available free to the public in an easy to use online searchable database here.


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

Cuyahoga County Board of Health

First Church Congregational


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