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Week 10                       Geauga Family Farms CSA                     Aug. 8, 2017             

The Fair Share     

What's cropping up!
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"Organic is something we can all partake of and benefit from. When we demand organic, we are demanding poison-free food. We are demanding clean air. We are demanding pure, fresh water. We are demanding soil that is free to do its job and seeds that are free of toxins. We are demanding that our children be protected from harm. We all need to bite the bullet and do what needs to be done-buy organic whenever we can, insist on organic, fight for organic and work to make it the norm. We must make organic the conventional choice and not the exception available only to the rich and educated."

~ Maria Rodale,
CEO and Chairman of Rodale,
author of Organic Manifesto:
How Organic Farming Can Heal Our Planet,
Feed the World, and Keep Us Safe
Private farmers markets
Welcome to Week 10 of the CSA season!

Did you know you can sponsor a farmers market at your business? Our corporate partner MRI in Solon has held a market for its employees for the past several years. MRI held their market last week and our farmers were on hand to talk to the employees about food and farming. 


It's a huge hit with the employees - both CSA members and non-members alike enjoy the market as it gives everyone a chance to purchase farm-fresh goodies, whether to supplement their share or to sample local goodness. Katie Advent, a human resources intern at MRI, said she heard great feedback from everyone.

"We had a great time and may look to do an event like this again," Katie said. Katie said all of the bakery and honey was sold, along with all but a few of the jams and a lot of veggies.

Let us know if you're interested in holding your own farmers market.

Laura Dalheim
~ with Rachel Machesky and the farmers and families of Geauga Family Farms
In this week's shares
Look for some of these items in your share this week.

Cabbage, eggplant, cucumbers, dill, cherry tomatoes, regular tomatoes, carrots, *HOT banana peppers, sweet banana peppers, green and colored bell peppers, sweet onions, purple onions, green beans, beets, Roma tomatoes and blackberries.

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.

*It's pepper season! Hot peppers will be marked with a HOT sticker, but please exercise caution when tasting any peppers. Wash hands thoroughly after handling hot peppers and do not touch your eyes.
Save the date
Our Fall Harvest Farm Festival will be Sept. 9. Farm tours, fall treats, old-fashioned games (bobbing for apples, sack races, etc.) and pony rides are planned. Stay tuned for more info, but until then, mark your calendar!
Ride-along calendar
Our farmers, farm reps and warehouse manager will be riding along in our delivery truck. Here is our calendar so far. Look for these farmers at your pick-up site soon. Other dates to be announced.
TODAY! - Marvin Hershberger & Noah Yutzy
Aug. 10 - Harvey Fisher
Aug. 17 - Abner Miller
Aug. 19 - Tom Byler
New in our farm store this week
The list is growing, and canning tomatoes are coming soon! Want to add some favorites to your weekly share or preserve a bunch of your favorite veggies to eat all winter? Look for quantities of these items, small and large, in our farm store. More items are added weekly. 

 - $3/bunch; canning beets $10/half-bushel
Carrots - $2.50/bunch
Cauliflower - $3/small head; $4.50/large head
Cherry tomatoes - $2.50/3/4 quart
Dill - $2/3 stems; $3/5-6 stems
Eggplant - $2/each
Green beans - $3.25/quart; $12/peck; $20/half-bushel
Green cabbage - $2.50/small head; $3.50/large head
Roma tomatoes - $3.50/quart; $15/half-bushel
Shallots - $3/half-pound
Slicing tomatoes - $4/quart (3 tomatoes)
Storage onions, red & white - $1.50/each
Sweet banana peppers - $2/bag of 5
Sweet onions - $1.75/each; $10/peck (Large)
SALE! Zucchini - 3 for $1.50; $20/half-bushel
How to access our farm store
We have heard from several of you that you have had difficulty accessing our farm store. To do so, go to our website at and click on Store or Account in the menu bar near the top of the page. That will take you to our CSA software page. Then, click on the brown and white box that reads Member Login in the upper left-hand corner and it will bring you to the page pictured below. 

From there, simply click on the part of the farm store from which you would like to order - bakery, eggs, produce, etc. Once you select your items, click on View Cart and you will be directed to the shopping cart where you will click on Save & Check Out. You will be redirected to the payment page where you can enter your credit card info or use any farm store credits you may have.
We include recipes each week using the items in your share. While we always find 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

If you missed out on the last CSA cooking class at Loretta Paganini School of Cooking, then you're in luck, because Chef Kate Csepegi shared all of them with us to share with you! Enjoy!

Tomato & Cucumber Salad
Serves 8
2 cups salad greens, chopped
2 large tomatoes, cut into 1/2-inch pieces
1 cucumber, cut into 1/2-inch pieces
1/2 lb. fresh mozzarella cheese, cut into 1/2-inch pieces
1/2 baguette, cut into 1/2-inch pieces
Olive oil, as needed
Salt and pepper, to taste
1/3 cup champagne vinegar
1 Tbsp. honey
1 tsp. Dijon mustard
2/3 cup olive oil
1 Tbsp. fresh chives, chopped
1 Tbsp. fresh dill, chopped
Salt and pepper, to taste
To make croutons, add enough olive oil to coat the bottom of a large pan over medium-high heat.  Add bread cubes and season with salt and pepper.  Toast bread cubes until golden brown and crisp on all sides.  Set aside.
To make dressing, combine vinegar, honey, mustard, and herbs in a bowl.  While whisking vigorously, slowly pour in olive oil.  Season mixture, to taste, with salt, pepper and additional honey, vinegar or oil.
Arrange salad greens on each of 8 individual plates.  Top with tomatoes, cucumber and mozzarella.  Add croutons. Top with dressing and serve.

Stuffed Eggplant
Serves 8
4 medium eggplants (look for long and slender ones)
1/4 cup olive oil
1 small onion, finely chopped 
1/4 cup fresh chives, chopped
2 cups fresh Ohio sweet corn, or frozen and thawed
2 cups cherry tomatoes, quartered
1 cup quinoa, cooked
1/2 cup Parmesan cheese
Salt and pepper, to taste
Pre-heat oven to 425°. Cut eggplants in half, lengthwise. Use a spoon to scrape out a little bit, about 1/2 an inch, of flesh from the eggplants. Score the inside of the remaining flesh and lightly salt them. Set aside for 15-20 minutes. Blot inside of each eggplant dry.  
Toss corn, tomatoes, cooked quinoa, onion and chives together with olive oil. Season mixture with salt and pepper, to taste.
Stuff eggplant boats with corn mixture. Top with Parmesan cheese. Bake in the oven for 30-40 minutes or until browned and crispy on top.

Serves 8
4 medium zucchini, cut into thin strips (like spaghetti)
1/4 cup extra virgin olive oil
Salt and pepper, to taste
Using a spiralizer or mandolin, cut zucchini into long thin strips, about 1/8-inch in diameter.  
Bring a pot of water to a boil. Once boiling, add salt. Blanch zucchini in boiling water for about 2 minutes, until crisp-tender. Drain and toss with olive oil. Season with salt and pepper, to taste.

Honey Glazed Green Beans & Carrots
Serves 8
1 lb. fresh green beans, trimmed 
1 lb. carrots, peeled and cut into 1/4-inch x 3-inch pieces
3 cloves garlic, sliced
1/4 cup onion, minced
2 Tbsps. olive oil
2 Tbsps. honey
2 Tbsps. water
1 Tbsp. fresh dill, chopped
1 Tbsp. fresh chives, chopped
Salt and pepper, to taste
In a large saute pan heat oil and onions. Add carrots and green beans and saute until vegetables are crisp-tender, about 7-10 minutes. Add garlic and cook 1-2 minutes. Add in water and honey. Swirl to combine. 
Remove from the pan to a serving platter and sprinkle with fresh herbs.

Grilled Peaches
Serves 8
4 free-stone peaches, cut in half, pit removed
1/4 cup brown sugar
1/2 tsp. cinnamon
1 tsp. ground ginger
4 Tbsps. melted butter 
Place peach halves in a large bowl and toss with remaining ingredients. Marinate for 30 minutes. Grill them over medium heat until browned. 

Mixed Berry Sauce
1/4 cup honey
1/4 cup water
2 cups fresh berries, whatever is in season and looks great
Pinch of salt
In a saucepan, heat honey, water, berries and salt until berries begin to break down. Sauce can be served warm or chilled, pureed or not.
Serve over peaches.

Whipped Cream
Makes about 3 1/2 cups
2 cups heavy cream
1/4 cup confectioners' sugar
2 tsps. vanilla extract
Combine all ingredients in the bowl of a stand mixer fitted with a whisk attachment. Whip until medium-stiff peaks have formed. Use as desired.
Sign up for the remainder of the season anytime
Taking a summer vacation and want to wait until later to sign up? No problem! The price of your share will be pro-rated to charge you only for the remaining weeks in the program.

Click here to sign up now.
GFF farmers market at Sapore
Even though the upcoming farm-to-table dinner at Loretta Paganini's restaurant Sapore is sold out, you can still be part of the activities that day. We will have a mini-farmers market from 4:30 - 6 p.m., Aug. 23, in the parking lot of the restaurant at 8623 Mayfield Road in Chesterland. Please join us and stock up on your favorite produce items, as well as other farm store goodies!
Area Events
The first two classes have sold out! Don't wait till the last minute to sign up for the next one if you want to be sure to get in. You can still sign up for the next class, which is Aug. 25, as well as the September and October classes. And, look for a special treat in October when our very own in-house chef, Rachel Machesky, will be teaching a class.

CSA Cooking Classes
Aug. 25, 6 p.m.
Loretta Paganini School of Cooking, 8613 Mayfield Road, Chesterland
Cost: $45 for members, $65 for non-members (The extra $20 covers the cost of a week's share, which is sent home with the student.)
Using products delivered straight from Geauga Family Farms Community Supported Agriculture bags, attendees will prepare and take home the week's share for several wholesome and delicious dishes. Chef Kate will lead the group in all aspects of preparation, packaging, will offer tips on handling and storage, and demonstrate how to make three dishes as she prepares a tasty meal for the group. One of the Farmers will also be at each class to answer questions. If you've ever been stumped by how to use the surprise items in your CSA, this is the place to find inspiration!
There will be additional classes each month. Visit for more information.

To sign up for the classes, click here.

Farm-to-Table Dinner at Sapore
Aug. 23, 6 p.m.
Sapore Restaurant, 8623 Mayfield Road, Chesterland
Join Chef Loretta Paganini and Geauga Family Farms as they join together for a farm-to-table dinner. The dinner will feature Chef Loretta's excellent cuisine fashioned from Geauga Family Farms' finest produce and meats.
Local food, farming, environment in the news
We have so many things we'd like to share with you regarding the local food movement, what is affecting the food you eat and the world around us, and much, much more, but we don't want to make our newsletter any longer. So, we include links to articles you may find interesting. Here are a few. If you run across any articles you find interesting and think other members would be interested in reading, feel free to send us the link for inclusion in an upcoming newsletter.
(Between the regular business hours of 9 a.m. - 5 p.m. Monday - Saturday ONLY PLEASE!)
Farm Representatives

Laura Dalheim, 440-478-9849,
Rachel Machesky216-246-8254,  

Geauga Family Farms, Middlefield, Ohio 44062
Geauga Family Farms, 16505 Mumford Road, Burton, OH 44021
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