Week 8 Geauga County, Ohio July 26, 2016
"This magical, marvelous food on our plate,
this sustenance we absorb, has a story to tell.
It has a journey. It leaves a footprint.
It leaves a legacy. To eat with reckless abandon, without conscience, without knowledge;
folks, this ain't normal."
~ Joel Salatin, farmer and author of
Folks, This Ain't Normal; You Can Farm
Welcome to Week 8 of the Geauga Family Farms summer season. Cleveland was certainly in the spotlight last week, and the city did a fantastic job of welcoming visitors from around the world. The warm and friendly spirit that is so much a part of Northeast Ohio was a big part of everyone's experience.
In very much the same spirit, we look forward to welcoming members old and new to Wednesday night's farm visit. We hope to see you at the farm of Andy and Laura Miller for hand-churned ice cream, games, tours, planting activities and more. Take the opportunity to ask us any questions you might have about our farms, crops or farming techniques. We will share some Amish traditions and look forward to getting to know our members better as well. Find additional details below as well as a link to reserve your spot.
From a CSA standpoint, we are happy to be welcoming some new vegetables in the coming weeks. Peppers, sweet corn and squash are all mid-summer favorites, and melons won't be too far behind. We have a great selection of cool recipes to help you beat the summer heat - a welcome relief at the end of a long, hot day!
~ 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), Swiss chard, basil, parsley, dill, sweet onions, bunching onions, garlic, eggplant, zucchini, yellow squash, cucumbers, pickling cucumbers, tomatoes (regular, yellow, heirloom, cherry), green beans, beets, kohlrabi, cabbage (green, red, caraflex), pattypan squash, banana peppers (sweet or HOT*), sweet corn, watermelon and carrots.
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.
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.
Sweet corn - $6/dozen or 50 cents each
Dill - $2.50/bunch
Canning beets - $10/half bushel (imperfect)
Yellow squash - $24/half bushel
Cucumbers - $30/half bushel
Bunching onions - $1.50/bunch
Sweet onions - $1.75 each
Green beans - $40/bushel, $20/half bushel, $12/peck
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
Vacation Holds 101
We've been receiving a lot of questions about the option to put your share on hold when you are out of town - an option that we are happy to provide. As new procedures are a learning process for us, too, we have found that there are some basics that need to be followed to help things run smoothly:
1. Members should place their vacation holds in their accounts themselves. We are happy to help if you have any questions, but we have put a lot of effort into making this a self-serve option. Access your account, select vacation hold, enter your date(s), save and you are done. You will receive a confirmation e-mail that lists your hold date(s) and asks you to let us know when you would like to receive your make-up share along with your weekly share.
2. Vacation holds must be placed at least seven days in advance. Last-minute changes can throw a monkey wrench into our ordering and delivery systems when we are trying to keep 850+ shares straight each week. We appreciate your understanding of this!
3. Please let us know your make-up date(s) as soon as possible. Unfortunately, this is one detail that needs to be entered administratively. The best way to not forget is to respond to our e-mail receipt. We will get the date into the system as soon as possible. Make-up deliveries must also be scheduled at least seven days in advance. It's the whole monkey wrench thing again.
Thank you for your attention to this, and please don't ever hesitate to let one of us know if you have any questions.
Last call for farm visit reservations! Please join us on Wednesday at the Miller farm for a great evening. Here are the details:
Date: Wednesday, July 27 (Tomorrow!)
Time: 6 - 9 p.m. (show up any time during that period)
Location: Miller's Organic Produce, 17201 Bundysburg Road, Middlefield (find a map here).
Bring: Sturdy shoes, bug spray, cash and cooler if you plan to purchase any veggies, beef or other treats
RSVP: Sign up for a free reservation here or contact one of our farm reps.
There will be light refreshments. Feel free to bring a picnic or grab a bite on the way.
Please be respectful of the fact that our Amish friends prefer not to be photographed. See you then!
Stock up on grass-fed beef for your summer cookouts. We are continuing our special sale through the end of July. We will have beef available for purchase at our Farm Visit, or order some for delivery at your pick-up location. Don't miss these great deals!
1 pound grass-fed ground beef (frozen) - $6/pound
10 pounds of grass-fed ground beef (frozen in 1-pound packages) - $56
Order now in our farm store, here.
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
"Let these selections help you stay cool as an organic cucumber when the weather gets steamy."
~ Michelle Bandy Zalatoris
Chilled Cucumber Avocado Soup
This soup is cool and refreshing on hot days.
2 small cucumbers (chopped)
1 avocado (peeled and cubed)
3 garlic scapes (chopped)
Juice of 1 lime
½ tsp. salt
1 Tbsp. chopped fresh dill
1 Tbsp. chopped fresh parsley
½ cup Greek yogurt
¾ cup ice cubes
½ cup cold water
Place all items in a blender. Puree until smooth. Serve immediately.
Makes 4-6 servings - perfect for a first course.
Recipe by Michelle Bandy-Zalatoris
1 cucumber, chopped
2 cloves garlic, crushed
1 onion, coarsely chopped
1 green or colored bell pepper, halved, seeded and chopped
4 tomatoes, quartered (you can add diced canned tomatoes if you do not have enough fresh)
1/4 cup olive oil
1/4 cup distilled white vinegar
1 bunch fresh parsley, chopped
Salt and pepper to taste
1 tsp. paprika (if desired)
1 tsp. fresh lemon juice
1 (12 fluid ounce) can tomato juice
In the container of a food processor or blender, combine the cucumber, garlic, onion, bell pepper, tomatoes, olive oil, vinegar, parsley, salt and pepper. Cover and blend to your desired texture. Stir in the paprika, lemon juice and tomato juice and transfer to a bowl or pitcher. Refrigerate for at least 1 hour to blend the flavors.
Heirloom Tomatoes with Lemon Pesto
Tomatoes (use an array of colors, types, and sizes of tomatoes)*
Pesto with 1 tsp. of fresh lemon juice and 1 tsp. lemon zest stirred in
Fruity extra-virgin olive oil
Fresh basil sprigs
* Use as many tomatoes as you need for the amount of people you are serving.
Cut the large tomatoes into slices and the small cherry tomatoes into halves. Arrange cut tomatoes on a decorative platter or board. Drizzle prepared pesto over the larger tomatoes. Drizzle a little olive oil over the top of all the tomatoes. Place a few basil sprigs around the tomatoes. When serving, encourage your guests to tear off some of the basil leaves, tear into smaller pieces, and sprinkle over the top of their tomatoes before eating.
This festive peach cooler uses sparkling grape juice instead of wine. Serve it in a wineglass for a lovely presentation.
3 cups seltzer
1 cup peach juice or nectar
1 cup sparkling white grape juice (or white wine)
4 slices fresh peach
Combine seltzer, peach juice (or nectar) and sparkling white juice in a pitcher. Divide among 4 ice-filled
glasses. Garnish with peach slices.
Recipe from EatingWell
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!)
Michelle Bandy-Zalatoris, 216-321-7109,
Laura Dobson, 440-478-9849,
Rachel Machesky, 216-246-8254,
Geauga Family Farms, Middlefield, Ohio 44062