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  Week 3                                  Geauga Family Farm CSA                             June 29, 2018 

The Fair Share     

What's cropping up!
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Round 3
Welcome to Week 3 of the of the 2018 summer season.
Well, last week was a bit rough for the customized share members. I hope I have found all the pitfalls in the ordering process. If you have any questions or find that something is amiss, please send me an email.  
A few tips for new and returning members alike:
  1. Remember to add a weekly calendar reminder to your smart phone - even we have forgotten to pick up our share from time to time.
  2. I am working on a reminder program for each of the pick-up locations. I hope to have it out next week.
  3. When placing a order for the customized shares or any of the extras in the different stores, make sure you get a conformation when you check out. If you did not receive a conformation, email me your order with the date and time.
  4. Like and Follow our Facebook page for up-to-the-minute updates, vegetable ID, to share recipes and just to be part of the GFF community.    
  5. READ OUR WEEKLY NEWSLETTER! We can't stress this enough. This is where you will find all the info you need - recipes for those unusual/unfamiliar veggies, any changes in delivery, tips and tricks for handling the items in your share and much, much more. And, all our newsletters are archived on our website so you can look back at previous newsletters for additional recipes.                            
Remember, if you're not already a member, there are no deadlines for signing up - you may sign up at any time during the season for a pro-rated cost. 
Going on vacation? No problem! Simply go into your account and put your share on hold; you will receive an extra share later in the season. Those who have custom shares will need to put your share on hold when going on vacation, but do not have to ask for a double box when you return. Just place your order when you return with a list of what your needs are as you need it. The dollar value for the custom share remains in your account for the rest of the season until needed. 
We are still accepting more members, so refer a friend and receive a $20 Farm Store credit. (Referral must be for a new member's first-time sign-up.)  
Thank you for your support of our program and the local food movement!

John Egan, Constance Hendrick and the farmers and families of Geauga Family Farms
Corrections, changes
Eddy's Fruit Farm time change: 
The truck will stay Tuesdays from 4:30 - 6 p.m.  

In this week's shares  
Look for some of these items in your share this week:
Cucumbers, lettuce (red leaf, green leaf, Romaine), Swiss chard, kale (Lacinato, Winterbore, Red Russian), kohlrabi, green garlic, Cabbage, asian greens, chives, beets, large or medium tomatoes, basil, zucchini, yellow squash, broccoli and Snap peas.

NOTE: You will not receive all of the types of produce lisnapted above. This is a list of possible items. Different size shares and shares received at different times of the week may include different items.
Tips & tricks  
Glorious Greens
Some tips to get the yummy greens onto your plate.
Another bonus vegetable green are those from the vegetable which looks "alien-like", Kohlrabi.  These are used much like spinach or collard greens. Kohlrabi greens are thick and taste best when cooked or steamed, but they are also eaten chopped in salads. Boasting antioxidants, 100% of the vitamin C recommended per day per serving. And an alphabet of other vitamins and minerals. Vitamins A, B, C, K, calcium,copper, iron, potassium, magnesium and zinc. WOW quite a resume for the "Cabbage Turnip" Kohlrabi.
The bulb is also high in vitamins and health benefits. It can be eaten raw like a carrot, boiled, steamed, roasted etc. Try it as a substitute our add it to recipes you love of their cousin vegetables; cabbage, kale and broccolli. Make a yummy gratin with a mild cheese or try an Indian inspired recipe.
Once you start using Kohlrabi you may want to preserve some to have when the are out of season. Simply cube, blanch (submerge in boiling water about 3 minutes) and freeze. Or try a preserved relish recipe.  Vitamins have never tasted so good.
For more benefits check out the source of information:
Beet Greens...yes the bonus of beets are the yummy greens. Just a half of a cup of cooked beet greens contain all the recommended vitamin A for the day.  But they don't stop there. They are a good souce for vitamins C, K and iron.  
They are great in any application you may use other greens.  Braised, curried, as chips, in salads, sauted in soups and smoothies.  Experiment with the fresh greens. Last weeks newsletter has information on reviving if they are drooping a bit.
Organic food is good for you  
Swiss chard
According to, recent research shows that Swiss chard is especially good at moving minerals from the soil into its leaves; magnesium, iron, manganese, copper, potassium, calcium, phosphorus and zinc. Soil quality can be of particular importance. Certified Organic Swiss chard was high in levels of essential minerals and low in potentially toxic elements like cadmium, when compared to conventionally grown greens.
Now in our farm store  
Want to add some produce favorites to your weekly share? You'll find the following items in our farm store here. Look for many more items as we progress through the season. Remember, we always have eggs, bread, maple syrup, honey, jams and other items available in our farm store.
Beets - 1 bunch for $3.50 
Lettuce: Romaine, Red or Green Leaf - $3 
Broccoli - 1 $3.75  
Asian greens - $3.25 bunch 
Collard Greens - $3.75  
Chives - $2.25 
Cucumbers - 1 for $2.25  Swiss chard - $3.75 
Green Cabbage - lg. $3.75   
Tomatoes - Large $3.25, Medium $2.50   
Green garlic - 1 for $1.75, 2 for $3 Yellow squash - $2 
Kale - 1/2 lb. $2.50, 3/4 lb. $3.50 Zucchini - each $2.10,  (2) $3.50  
Kohlrabi - $3.50  Basil - 1 Bunch $3.50
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

Here are a couple quick and easy recipes perfect for summer when we know you want to be in and out of the kitchen quickly and back outside to enjoy the warm weather.

Simply Sauteed Beet Greens (or Kolhrabi, Collard, Kale or other edible greens)
  • 2 tsp. butter (start with 2 tsp.)1 clove minced garlic (or more)
  • 1 bunch beet greens, stemmed and cut into thin ribbons
  • Salt and pepper to taste
  • Optional or other veggies to add to the dish before adding the greens. Chopped stems from your greens, cubed or sliced butternut, zuccini squash, chopped onion, italian seasoning. Greens adapt well to what your family likes. 
  • Nice to add to omelettes and pasta dishes too.
Wash,  remove leaves from the larger portion of the stem. 
Slice beet greens into thin ribbons.
If using the chopped stems or other chopped veggies. They will need to cook longer than leaves only.
Heat a medium size non stick sauté pan over a medium-high heat and melt your butter.
Once the butter has melted toss in the stems or other veggies if using. Saute until softened. You may need to add some additional butter or oil. 
The garlic should be added about 30 seconds before adding your greens. 
 Gently toss the garlic and beet greens in the melted butter and season with salt and pepper.
Once the beet greens have wilted, they are done.  Remove from the heat and enjoy!
A great salad using raw vegetables. Even liked by my friends who do not like cooked beets. Adapted from 
"Our family could not believe how delicious this was. Double this recipe if you are a large family of veggie eaters." ~ Connie
  • 1 large peeled kohlrabi 
  • 1 large beet well washed
  • 2 medium carrots (peeled or unpeeled but washed)
  • 1-2 green onions or chives
  • For topping: 1/2 cup roasted coarse broken nuts try almonds,  cashews or walnuts
  • for dressing:
  • 1/4 cup olive oil
  • 1/4 cup apple cider vinegar
  • 1-2 TBS maple or agave syrup (optional)
  • Salt and pepper to taste
  1. Shred or finely chop kohlrabi, beets and carrots into a large mixing bowl. 
  2. Mix in chopped green onion. 
  3. Prepare dressing in a separate bowl by combine oil, vinegar and syrup(if used)  whisk together well and mix into prepared vegetables.
  4. Refrigerate. Before serving sprinkle and mix in chopped almonds. 
  5. Will keep in fridge 5-7 days.
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 Representative

John Egan, 440-749-6137,  
Constance Hendrick, 214-636-0335,

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