|Week 5 Geauga County, Ohio||July 2, 2013|
"We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons."
~ Alfred E. Newman
The CSA experience is all about flexibility, isn't it? As members we learn to be flexible from week to week, basing our menus on whatever the farmers are bringing to our tables. It's more in tune with the earth and the seasons and whatever Mother Nature wants to send our way.
We try to find recipes that allow flexibility as well. If one calls for a vegetable that did not appear in your share on a given week, try substituting something similar in texture and flavor. Most of the greens we receive can be used pretty interchangeably. Kohlrabi can stand in for turnips, potatoes, beets and radishes with delicious results. You might find a new favorite!
We always appreciate our members' flexibility as well. Fourth of July falls on Thursday, a delivery day, this year. Many of our pick-up sites will be closed for the holiday, so we will take a vacation that day as well. Thursday members will receive an additional delivery at the end of the season.
It seems as if everyone is getting used to the new details regarding egg and beef deliveries, and we appreciate everyone's attention to the details surrounding these. Just a head's up for all members - Sylvio Pellegrino will have his organic chicken and GFF grass-fed beef at the Church of the Good Shepherd and Ruffing Montessori School pick-up sites on Thursday, July 11. See times and details below.
Finally, we would like to welcome member Laura Novak to the newsletter. She will be providing insights on the CSA experience with recipes and tips. We're thrilled to have her on the team.
Wishing you a delicious holiday with family and friends!
Michelle, Laura and the farmers of Geauga Family Farms
IMPORTANT ANNOUNCEMENTS - PLEASE READ
THERE WILL BE NO DELIVERIES THIS THURSDAY. MEMBERS AT THURSDAY SITES WILL RECEIVE AN EXTRA DELIVERY AT THE END OF THE SEASON.
NEW 15-WEEK MEMBERS AND UPSHARE SIZE UPGRADES WILL BEGIN ON JULY 9, 11 AND 13.
In this week's shares
In this week's shares, CSA members can expect things such as red leaf, green leaf or romaine lettuce, Red Russian, Lacinato or Winterbore kale, Rainbow chard, collard greens, zucchini, kohlrabi, bunching onions, sweet onions, carrots, radishes, beets, tomatoes, cherry tomatoes, broccoli, cauliflower and sugar snap peas.
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.
Next beef delivery is July 11
Our beef delivery locations on July 11 include corporate sites MRI and Landerbrook Dental, as well as Church of the Good Shepherd and Ruffing Montessori School. Sylvio Pellegrino will be at Church of the Good Shepherd from 4:30-5:30 p.m. and at Ruffing Montessori School from 5:45-6:45 p.m. *Please note that beef orders will not be available at Ruffing Montessori School before 5:45 p.m. Please place orders for beef at these locations by this Saturday, July 6.
Bulk veggies available
All this rain has the vegetables growing like crazy! Check here each week to see what we have for sale for canning, pickling, freezing or just eating till you're sick of them!
Tomatoes - $20 for a 20-pound box
To order bulk produce, call Rosanna at the warehouse at 440-693-4625. Please leave a message if no one answers, or call Rosanna at home at 440-548-2399. You will receive an invoice via e-mail and will be able to pay with a credit card using our PayPal site.
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 LDobson@geaugafamilyfarms.org.
Asian Kohlrabi Slaw
Use a large-hole grating disk with a food processor or a hand grater for the kohlrabi and carrots.
4 to 6 servings
3 medium kohlrabi stems, peeled and grated (3 cups; see headnote)
2 carrots, grated (see headnote)
2 scallions, white and light-green parts, chopped
Leaves from 10 to 15 stems parsley, chopped (1/3 cup)
1/2 teaspoon freshly grated ginger
1 tablespoon sesame oil
4 tablespoons rice wine vinegar
1 tablespoon Thai sweet red chili sauce
1 teaspoon Sriracha hot chili sauce (optional)
Combine the kohlrabi, carrots, green onions and parsley in a large bowl.
Whisk together the sesame oil, vinegar and the sweet and hot chili sauces, if using, in a small bowl to form an emulsified vinaigrette. Drizzle the vinaigrette over the vegetables and toss to combine. Serve at room temperature or chilled.
VARIATIONS: Mix kohlrabi slaw with soba noodles, blanched snow peas and broccoli florets.
Serve in a lettuce leaf with shredded cooked chicken or beef.
Make a quesadilla with pepper jack cheese, kohlrabi slaw and corn tortillas.
MAKE AHEAD: The salad can be refrigerated a day in advance.
Recipe from Cynthia A. Brown in The Washington Post
Kohlrabi Slaw with Dried Cranberries and Walnuts
Gluten-free + vegan Serves 4-6
1/4 cup apple cider vinegar
1/4 cup olive oil
1 tablespoon stoneground mustard
1/4 teaspoon sea salt
1/4 teaspoon black pepper
4 small green or purple kohlrabi, cleaned, peeled and cut into matchsticks, about 2 cups
1/4 head of savoy cabbage, sliced as thinly as possible, about 1 cup
1 stalk of celery, thinly sliced
2 garlic scapes, very thinly sliced (you could also use green onions)
1/3 cup dried cranberries
1/3 cup raw walnuts, roughly chopped
Salt and black pepper to taste
In a small bowl, mix together the vinaigrette ingredients with a whisk until well combined. Set aside.
In a large serving bowl, add all of the salad ingredients except the cranberries and walnuts. Toss gently to combine, the pour over some of the vinaigrette, you may not need it all, go conservative to start, you can always add more. Toss well to coat the entire salad with the vinaigrette. Sprinkle the cranberries and walnuts on top, salt and pepper to taste and serve.
Recipe from the blog Tasty Yummies
This recipe was created by GFF's own Michelle Bandy-Zalatoris
Roasted Veggie Burritos
2 medium kohlrabi (peeled and chopped in ½" dice)
1 bunch green onions (chopped in ½" dice)
2 cups broccoli (washed and cut into small florets, peel and chop the stems as well)
1 bell pepper (chopped in½" dice)
1 can of chick peas - rinsed
¼ cup olive oil
2 Tablespoons soy sauce
1 teaspoon cumin
½ teaspoon paprika
½ teaspoon garlic powder
Salt and pepper to taste
Preheat oven to 400 degrees.
Toss diced vegetables with olive oil, soy sauce and seasonings. Place in roasting pan. Roast until broccoli begins to brown at edges, and kohlrabi pieces are tender, about 20-25 minutes. Serve warm with whole wheat tortillas, sour cream and fresh salsa.
Creative Cooking for an Organic Life
By Laura Novak
Happy summer! What a thrill to finally pick up my first Geauga Family Farms fresh food delivery! I had been out of town and missed the first three pick-ups, so this week I was actually jumping up and down when I saw the food.
My sister-in-law asked me, "What are those curly green things?" They are delicious garlic scapes. They come from the tops of the garlic before it's ready and they are much milder than garlic, so they can be eaten raw. I washed them, trimmed the tops and bottoms, then cut them very thinly like little green onions.
I made a beautiful, fresh summer pasta by baking the cherry tomatoes in generous olive oil, minced garlic, salt and pepper for about 25 minutes on 400 (stirring halfway). Then I added a dash of white wine as I poured the sauce over pasta. I also added fresh chopped basil, parsley, and the scapes. Baking the tomatoes helps to bring out the healthy lycopene. This is my favorite summer recipe!
|Spaghetti with Roasted Tomatoes & Herbs|
Scapes are also great pureed in sauces. If you're making homemade pesto, chop and throw in the scapes. For something different, you can make a pesto with parsley (3 cups), garlic scapes, lime juice (from 2 limes), 2 cloves of garlic, ¼ cup extra virgin olive oil, walnuts (2/3 cup), and salt & pepper to taste. It's great on fish!
Even though vegetables retain their nutrients best if you wait to wash them until right before you eat them, when I'm having a busy week I like to throw everything in the salad spinner on the same day, like lettuce, chard, spinach and herbs. I pack them in Ziplock bags, each with a paper towel to absorb the moisture. Then I can pull out handfuls all week. This is especially great if you're adding your greens to smoothies.
A friend of mine shared a great tip for washing the strawberries. If you swirl them in white wine, the alcohol will kill any bacteria. Throw away the dirty wine, but it will leave a nice tart flavor on the strawberries and it tastes like summer. This is best to do if you will be eating them within a day or two.
According to Michael Pollan (In Defense of Food: An Eater's Manifesto), "To shop at a farmers' market or sign up with a CSA is to join a short food chain and that has several implications for your health. Local produce is typically picked ripe and is fresher than supermarket produce, and for those reasons it should be tastier and more nutritious."
I hope you are enjoying it as much as I am! I was so excited that I blogged about it. Read my blog here.
Laura J. Novak is a freelance writer in Lake County. Her blog, Laurajnovak.blogspot.com, is about eating well and shaking free to live your best life. She enjoys reading about nutrition, participating in yoga, cooking and visiting parks with her husband, Vida. She is a passionate supporter of locally grown, organic produce and even has her own small garden. This is her second year enjoying the Geauga Family Farms CSA. Laura has a bachelor of arts in English and a master's degree in education.
If you enjoy reading cookbooks, and cooking from them, then you'll really like these three.
Farm-Fresh and Fast: Easy Recipes and Tips for Make the Most of Fresh, Seasonal Foods
This book is from the creators of "From Asparagus to Zucchini, A Guide to Cooking Farm-Fresh Seasonal Produce." The recipes are organized by anatomical type to allow for substitutions within similar types.
Cooking from the Farmers' Market
Full of beautiful photos, this book is organized by produce ingredients, making it easy to find something to do with what you just received in your share.
Local Flavors: Cooking and Eating from America's Farmers' Markets
Chef and cookbook author Deborah Madison visited markets across the country and wrote a cookbook including 350 recipes from her trip.
Comments from our members
We have heard from many of you, either sharing recipes or telling us how much you are enjoying your membership in the CSA program. We thought we'd share your comments in The Fair Share.
"Kale chips with salt and garlic powder were a HUGE hit in my house. The 4-year-old and 9-year-old actually fought over the last handful!"
Rector Vanessa Clark
"This is my first year and I am thrilled to be part of CSA.
The volunteers at the Church of the Good Shepherd have been especially nice - I think they are almost as much fun as the grab bag of produce. And I am enjoying everything and comparing notes with my children who live in Cincinnati and are part of a co-op there."
Mary Jo Grendell
"I am so impressed with my CSA so far. The vegetables are wonderful!
USDA approves label for meat from animals fed GMO-free diet
The Agriculture Department has approved a label for meat and liquid egg products that includes a claim about the absence of genetically engineered products.
It is the first time that the department, which regulates meat and poultry processing, has approved a non-GMO label claim, which attests that meat certified by the Non-GMO Project came from animals that never ate feed containing genetically engineered ingredients like corn, soy and alfalfa.
The USDA's Food Safety Inspection Service "allows companies to demonstrate on their labels that they meet a third-party certifying organization's standards, provided that the third-party organization and the company can show that the claims are truthful, accurate and not misleading," Cathy Cochran, a USDA spokeswoman, said in a statement.
Ms. Cochran said the approval for labeling meats did not signal "any new policy regarding non-GE or non-GMO products."
Labeling foods to indicate the absence or presence of genetically engineered ingredients is one of the most contentious issues in the food business today, with about two dozen states mulling labeling requirements and the biotech industry fighting back with intense lobbying.
More and more companies, however, are voluntarily labeling their products, including most recently Chipotle, the thriving restaurant chain, which now points out items containing genetically engineered ingredients on its online menu.
Meat from animals that eat non-GMO feed, like certified organic meats, is highly prized by some consumers, but claims made by meat labels must be approved by the USDA. When a new company called Mindful Meats submitted a label last fall that included the Non-GMO Project's certification seal, the department rejected it.
"It turned out that the USDA's Food Safety Inspection Service had not yet created a rule for handling non-GMO claims for meat and poultry products, so they just denied us," said Claire Herminjard, founder and chief executive of Mindful Meats, which makes meat products from organic dairy cows.
Ms. Herminjard learned that two other companies, Hidden Villa Ranch, and Pitman Farms, which produces Mary's Chicken, also wanted to put a non-GMO label on their products, so they banded together to petition the USDA.
The USDA vetted the Non-GMO Project's standards, requirements and auditing processes before giving its approval. "It has to approve every single label that goes out into commerce, but this sets a precedent for other meat and poultry companies that want to label this way," Ms. Herminjard said.
Article reprinted from New York Times
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(Between the regular business hours of 9 a.m. - 5 p.m. PLEASE!)
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