You're receiving this email because you have a current business relationship with us or have expressed an interest in our programs.
You may unsubscribe if you no longer wish to receive our emails.

Week 6                       Geauga Family Farms CSA                     July 11, 2017             

The Fair Share     

What's cropping up!
 Follow us on Twitter

View on Instagram
Like us on Facebook"Sunshine is the best medicine."
Changing diets, sharing recipes
Welcome to Week 6 of the CSA season! It's looking like it's going to be a rather soggy week. The farmers are much like the mailman - they are out in their fields harvesting, cultivating and weeding, rain or shine, heat or cold. So, don't let the rain put a damper on your excitement for this week's shares.

I don't know about you, but my diet completely changes in the summer. It's out with most stews and hot soups, and in with stir fries and lots and lots of salads, nearly every day, and sometimes for more than one meal.

The zucchini and yellow squash is in full productivity mode now. It's the time of year when the zucchinis grow to baseball bat size overnight, so pull out those creative summer squash recipes and share them with us.

I've already made my first batch of refrigerator pickles (I couldn't wait. Since I didn't get a share this week - I pick up on Tuesdays - I bought some at the farmers market Saturday.) and I'm planning stuffed cabbage for the head of cabbage still in my veggie drawer. It won't be long before we'll be eating tomato pies and stuffed peppers too.

Please do send us your favorite recipes. It's nice to have tried and true ideas to share with everyone. And be sure to check out Chef Kate Csepegi's recipes below from the first CSA cooking class at Loretta Paganini School of Cooking. 

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.

Lettuce (red leaf, green leaf, Romaine), cabbage, blueberries, cauliflower, beets, sweet onions, zucchini, green beans, yellow squash, cherry tomatoes, potatoes, kohlrabi and rhubarb.

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.
New in our farm store this week
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. Look for more items as we progress through the season. 

- $2.50/head
Kohlrabi - $3/bunch
Beets - $3/bunch
Slicing tomatoes - $15/bushel or $2/pound
Zucchini - $24/half-bushel or $1 each
Pastured chicken
Have you been looking for quality pastured chicken? Premium Pastured Meats is a small family farm near Alliance. Premium Pastured Meats' mission is to provide the local community with good wholesome meats. Owner Seth Sharp raises his meats to the highest standard to provide the highest quality. The farm is pasture-based and makes all of its feed on farm with organic and non-GMO ingredients. Seth will have boneless skinless breasts, boneless skinless thighs, Italian chicken sausage and whole birds. 

Seth will be selling his chicken during pick-up times this Saturday from approximately 8 - 8:30 at St. Paul's in Cleveland Heights, approximately 9 - 9:30 a.m. at St. Noel Church in Willoughby Hills and from approximately 9:45 - 10:30 a.m. at Hill's Family Karate in Mentor.

Some of you may already be familiar with the farm - many of you received your Thanksgiving turkeys from Seth last year. Learn more about Premium Pastured Meats here.
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

These recipes are from the first CSA cooking class at Loretta Paganini School of Cooking. Chef Kate Csepegi shared them with us to share with you. The July 28 class will feature four new and different recipes, as will all the future classes to be held the last Friday of each month of the CSA season. We won't be including all the recipes each month - you'll have to attend the classes to get them!

Fried Beet Salad with Cucumber and Blue Cheese Dressing
Serves 8
2 large beets, peeled and sliced into 1/4-inch thick disks
1 cup all-purpose flour
1 cup panko bread crumbs
2 eggs, beaten
Olive oil, as needed
6 cups salad greens
1 cup cucumber, sliced
Frying oil, as needed
Blue Cheese Dressing:
3 oz. bleu cheese, crumbled
3 Tbsp. sour cream
3 Tbsp. buttermilk
2 Tbsp. mayonnaise
2 tsp. distilled white vinegar
1/4 tsp. sugar
Pinch of garlic powder
Pepper, to taste
Pre-heat oven to 400°F. Place peeled, sliced beets on a sheet of foil. Drizzle beets with olive oil, fold and seal foil into a packet. Bake until beets are fork tender, about 25 minutes. Remove beets from the oven, open foil packet and set aside to cool.
Combine all dressing ingredients in a small bowl. Mash bleu cheese with a fork to break up any extra large pieces. Season with pepper, if desired.
Place flour in one wide bowl, beaten eggs in another wide bowl and panko bread crumbs in a third bowl. Pre-heat frying oil to 350°F.
Dip each slice of cooled beet into flour and pat off excess, dip into egg and remove excess, finish in panko bread crumbs. Gently lower coated beets into frying oil and deep fry until golden brown and crispy.
Arrange salad greens on individual plates. Top each salad with a few slices of fried beets, cucumbers and drizzle with blue cheese dressing.
Serve immediately.

Honey-Balsamic Cabbage Steaks
Serves 8
1 head green cabbage, outer leaves removed
1/4 cup olive oil
1 tsp. fresh thyme
1 tsp. salt
1/2 tsp. pepper
2 Tbsp. balsamic vinegar
2 Tbsp. honey
Pre-heat oven to 400°F. Cut cabbage into 1/2-inch thick slices. Arrange slices on a
baking sheet.
In a small bowl, combine remaining ingredients. Brush mixture over each cabbage steak. Bake until cabbage edges start to crisp and turn brown, about 30 minutes.

Tomato-Zucchini Compote
Serves 8
2 large or 1 pt. cherry tomatoes
1 large zucchini, diced
1 cup onion, finely chopped
1 Tbsp. garlic scapes or 2 cloves green garlic, minced
2 Tbsp. olive oil
1/2 cup dry white wine
Salt and pepper, to taste
Dice tomatoes or cut cherry tomatoes into quarters. In a saute pan heat oil. Add onion and zucchini and saute for 3-5 minutes, or until edges just begin to brown.
Add garlic and tomatoes and cook an additional 2-3 minutes, being careful not to burn garlic.
Add wine and cook until pan is almost dry. Season with salt and pepper to taste. Serve over cabbage steaks.

Yukon Gold & Kohlrabi Bake
Serves 8
1 large bulb kohlrabi, peeled and diced
8 Yukon Gold potatoes, diced
1 large garlic scape or 3 cloves green garlic, minced
1/2 cup heavy cream
4 Tbsp. butter, unsalted
1/2 cup parmesan cheese
Salt and pepper, to taste
Pre-heat oven to 400°F. Place diced kohlrabi in a large pot. Cover with water and a tablespoon of salt, and bring to a boil over high heat. Boil for 10 minutes. Add potatoes and garlic and boil until tender, about 10-15 minutes. Drain and return to the pot.
Using a potato masher, smash kohlrabi and potatoes together. The mixture should be rustic, not smooth. Add cream, butter and half the cheese until well combined. Season to taste with salt and pepper. Place mixture in a baking dish and top with remaining parmesan cheese. Bake until golden brown on top, about 30 minutes.
Alert! Organic-only shares
We have some blueberries that are not certified-organic going into the boxes this week, so please keep an eye out for our specially labeled, organic-only shares at pick-up. These boxes will have other items substituted for the berries, and will be labeled with individual members' names. Please do not take someone else's box.
For those members who pick up at our bulk sites, the produce list will include a substitution for the blueberries.
Thank you for your attention to this!
It's never too late to sign up for the remainder of the season
We introduced this last year, but remember, you can sign up anytime during the season. Taking a summer vacation in early June and want to wait until mid-June 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.
Area Events

CSA Cooking Classes
July 28, 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.
Menu: Goat Cheese Stuffed Sweet Peppers; Cheddar Corn Chowder with Crispy Bacon Chips; Summer Mixed Melon Salad with Champagne Vinaigrette; Pan-Seared Walleye with Fresh Vegetable Ratatouille; Grilled Beef with Tomato Balsamic Steak Sauce, Heirloom Potato Salad; Peach & Blackberry Cobbler with Honey Gelato

Click here for reservations.
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
Sent by in collaboration with
Constant Contact