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Week 5                                                      Geauga County, Ohio                                                    July 5, 2016

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"Teaching kids how to feed themselves
and how to live in a community responsibly
is the center of an education."
~ Alice Waters

Welcome to week 5 of the Geauga Family Farms summer season. As we celebrate our nation's birthday and independence this week, we would also like to celebrate our nation's independent family farms. We are the little guys, standing up against the corporate greed of the factory farms and doing our best to hang on when those farms influence legislation aimed at putting us out of business. We are here, choosing not to use pesticides and GMO seeds. We are here, sticking to our ideals of farming our land sustainably, raising our animals in humane conditions and providing our customers with healthy food. We are independent.

So are you! You are choosing to eat "off the grid" and to support local businesses. You're a little rebellious, and we thank you for it. United we stand.

Michelle Bandy-Zalatoris
~ with Laura Dobson, Rachel Machesky and the farmers of Geauga Family Farms
In this week's shares
Look for some of these items in your share this week.

Lettuce (red leaf, green leaf, Romaine), kale (Lacinato, Winterbore, Red Russian), cabbage (caraflex, green, red), Swiss chard, basil, tomatoes, cherry tomatoes, zucchini, yellow squash, cucumbers, pickling cucumbers, beets, kohlrabi, bunching onions, knobby onions, green beans, potatoes, garlic, blueberries, red raspberries and cauliflower.

NOTE: You will 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.
Now in our farm store
Want to add some favorites to your weekly share or make a giant batch of your grandmother's famous strawberry jam? Look for quantities of these items, small and large, in our farm store. Look for more items as we progress through the season. 

Kohlrabi - $2.50/a bunch
Rhubarb - $3.50/a pound
Garlic scapes - $1.50 each
Swiss chard - $2.50 a bunch
Red Russian or Winterbore kale - $2.50 a bunch
Green leaf, red leaf or Romaine lettuce - $2 a head
Green cabbage - $2 a 2-3 pound head
Yellow squash - $1 each
Cauliflower - $4 each
Eggs, cheese and more
We thought you might not know that you can sign up any time for weekly eggs, bread, jam, beef (most locations) or cheese to be delivered with your share. The cost of this option will be pro-rated to reflect the mid-season start. Our eggs are certified organic and free-range, and our beef is grass-fed. If you don't like the hassle of remembering to order extras, this is for you!

Vacation holds
We see that many of you are utilizing our new vacation hold feature, and have put your share on hold when you are planning to be away. PLEASE REMEMBER TO FOLLOW UP WITH US WITH AN E-MAIL TO LET US KNOW WHAT DATE YOU WOULD LIKE TO RECEIVE YOUR MAKE-UP SHARE.
Shares still available
Do you have a friend or coworker who is jealous of your organic vegetables each week? Let them know that they can sign up anytime for the remainder of the CSA season. Share prices will be prorated. Pass on this newsletter with this sign-up link.
Looking for corporate sites along I-271 corridor
Would your office be interested in having CSA shares delivered for employees? It's a great way to offer something healthy and unique without a lot of effort. We have some space available for a few corporate deliveries on our Wednesday afternoon route, and would be happy to work with you!

Please contact Laura Dobson at LDobson@geaugafamilyfarms.org or 440-478-9849 to discuss details. 
Attention: No deliveries downtown during convention week
If you are a member at Jones Day, Tucker Ellis, Ernst & Young or the Market Café, we wanted to let you know that due to traffic and security issues, we will not be delivering to these downtown locations during the Republican Convention. We have put your accounts on hold for that date (Thursday, July 21), and are asking everyone to let us know what date you would like to receive a double share. This could be any Thursday before or after July 21. You might want to get a double share before, to give you extra produce during the week off, but it is your choice. 

We apologize for this inconvenience, and thank you for your understanding. We will be sending you a note to ask you when you would like to schedule the make-up share.
We include recipes each week using the items in your share. While our in-house chefs Rachel and Michelle always have great recipes to share, we'd love for you to send us your favorite recipes as well. We will include them in the next newsletter. Please e-mail them to

"I love the smell of fresh basil. Fresh pesto is my first go-to when the season kicks off. But it's fun to use basil in different ways...grilled peaches with balsamic and basil. Basil and strawberry ice cream. Basil and tomato crostini. Basil and garlic tossed with fresh pasta..."
~ Rachel Machesky

Brown-Buttered corn with Basil
Serves 4
2 Tbsps. butter
4 ears of corn, cut off cob
Salt and pepper to taste
1 cup finely ribboned basil
Heat butter in a 12-inch skillet over medium-high heat until foam subsides and most of the butter is golden brown. Add corn and season with salt and pepper and cook until tender. Remove from heat and stir in basil. Enjoy!
You can also leave the corn on the cob and brush with browned butter and then roll it in shredded Mexican cheese.

Asian Lettuce Wraps
16 large lettuce leaves
1 pound lean ground beef
1 Tbsp. cooking oil
1 large onion, chopped
2 cloves fresh garlic, minced
1 Tbsp. soy sauce
1/4 cup hoisin sauce
2 tsps. minced pickled ginger
1 Tbsp. rice wine vinegar
Asian chile pepper sauce (optional)
1 (8 ounce) can water chestnuts, drained and finely chopped (we substitute chopped kohlrabi)
1 bunch green onions, chopped
2 tsps. Asian (dark) sesame oil
Rinse whole lettuce leaves and pat dry, being careful not tear them. Set aside.
In a medium skillet over high heat, brown the ground beef in 1 tablespoon of oil, stirring often and reducing the heat to medium, if necessary. Drain, and set aside to cool. Cook the onion in the same pan, stirring frequently. Add the garlic, soy sauce, hoisin sauce, ginger, vinegar, and chile pepper sauce to the onions, and stir. Stir in chopped water chestnuts, green onions, sesame oil, and cooked beef; continue
cooking until the onions just begin to wilt, about 2 minutes.
Arrange lettuce leaves around the outer edge of a large serving platter, and pile meat mixture in the center. To serve, allow each person to spoon a portion of the meat into a lettuce leaf. Wrap the lettuce around the meat like a burrito, and enjoy!
Recipe adapted by Michelle Bandy-Zalatoris from one found on AllRecipes.com

"This is the easiest way to use up all of your greens."
~ corporate site member Karen Scheel of Tucker Ellis
Green Smoothie
In a Vitamix add:
2-3  frozen bananas or a mixture of frozen fruit with at least 2 bananas.
Handful of greens: Romaine, lettuce, carrot fronds, kale, pea shoots, beet greens or any mixture of greens.
Fill container ¾ full of juice, coconut water, almond milk, aloe vera juice or water.
Blend on high until smooth.
Salmon available
Joe will not be at the pick-up sites Saturday, July 16. He will have salmon for purchase July 9, July 23 and after.

If these pick-up sites are not convenient for you, you may place an order by calling Joe Ruvolo at Wild One Seafoods at 440-391-3569. Wild One Seafoods offers free delivery to your home or business for orders over 10 pounds. Wild One accepts cash and personal checks.
Area events
St. Andrew Bocce Tournament
Join our partner St. Andrew Episcopal Church for the ninth annual St. Andrew Bocce Tournament. The cost is $150 per team or $40 per person. Game Nights will be Tuesday, July 5, Tuesday, July 12, Tuesday, July 19, Tuesday, July 26 and a rain date of Tuesday, Aug. 2 The Super Bocce Bowl will be held Tuesday, Aug. 9. All activities will be held at St. Andrew Episcopal Church at 7989 Little Mountain Road in Mentor. The bocce banquet will be Sunday, Aug. 14. This year one member from each team is requested to assist with food sales. Enjoy lots of family fun while supporting a great cause. All proceeds go to the St. Andrew Food Pantry.
For more information, contact Erin Garlock at 440-263-3561 or ohiorenaissance@gmail.com or Chris Peshek at 440-773-2700 or chris.peshek@gmail.com. 

Women's Self-Defense Class
Ladies, join our partner Family Karate for a Women's Self-Defense class beginning Wednesday, July 13 at 7:30 p.m. and running four weeks until Aug. 3. Cost is $49/person. This class will include information on ways to survive in active shooter scenarios. To register, call 440-255-7300.
Local food, farming, environment in the news
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.
(ONLY between the regular business hours of 9 a.m. - 5 p.m. Monday - Saturday PLEASE!)
Farm Representatives:
Michelle Bandy-Zalatoris, 216-321-7109,
Laura Dobson, 440-478-9849,
Rachel Machesky216-246-8254,

Geauga Family Farms, Middlefield, Ohio 44062
Geauga Family Farms, 17201 Bundysburg Road, Middlefield, OH 44062
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