Spring Geauga Family Farms CSA April 18, 2017
"In the spring,
at the end of the day,
you should smell like dirt."
~ Margaret Atwood
We have been enjoying the longer and warmer days of spring which have allowed us more daylight hours to get everything done before the start of the season.
This weekend's beautiful weather gave us an opportunity to make a lot of progress. Lettuce and other hardy greens are now out of the greenhouses and into the fields.
We have some updates and new info for you this week, so please read on!
~ with Rachel Machesky and the farmers and families of Geauga Family Farms
If you signed up early and have not yet chosen a pick-up site, please choose your site now by emailing Laura Dalheim at
You can find a list of our pick-up sites here
Enter our poster-hanging contest and help us spread the word
Our spring poster-hanging contest is back! Print a copy of our 2017 season poster, hang it at your business or on a local bulletin board, take a picture and send it to us for a chance to win a $20 credit to our farm store for use during the 2017 season. We will draw the winning name May 15. Hang posters in several different locations for multiple chances to win!
Tell a friend
One of the most common ways people learn about us is by word of mouth; we appreciate all our members who spread the word about Geauga Family Farms. And you can earn farm store credits during our poster-hanging contest and our Spring Membership Drive, just for saying great things about us.
Now through May 15, if you recommend a new member (someone who has not participated before) and they send us your name when they sign up, we will reward you with a $5 farm-store credit to be used during the 2017 summer season.
So tell your friends, family, coworkers and neighbors how much you think they will enjoy our program and you can win farm-store credits to purchase items such as freshly baked bread, maple syrup, honey, jams and more. So, if you recommend five new members, you will receive $25 in credits!
Please note that this offer is good for sign-ups through May 15 only.
Sign up now for your Summer 2017 CSA share
Some of our sites are filling up, so to get your pick of the crop of pick-up sites, it's a good idea to sign up now. Remember, we have new CSA software this year, so even if you are a returning member, you will need to sign up as a new member. Returning members receive a special discount. To receive the discount, the discount code (below) must be entered when placing your order.
New this year is a customizable share. Many of you have been requesting this option for years! This share is equivalent to the medium share in volume. Members will select $23 worth of produce only from the farm store to fill each week's share. The total regular price of $700 includes a $12 fee each week to cover the cost of special packaging and the extra labor required to hand-select each item ordered by the member. Since this is a new option, we are only offering a limited number of customizable shares. This means quantities will be limited, so order early to get one of these customizable shares. We are not offering small shares this year.
An additional savings of $50 is applied to those picking up at our farm location. And, also new this year, we are offering a 5 percent discount to returning members.
You may pay for your share with a check by mail or online with a check or credit card. We offer a payment plan which breaks down the total cost into three equal payments. If you are paying by check, it requires mailing in all three checks at once. If you are paying online, three payments will be automatically deducted from your credit card, each one month apart. Please be sure to use a credit card that does not expire before the final payment is due, or make a note to update it when your new card arrives.
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!
Another new feature we introduced last year, and one of our most popular, is the vacation hold option. Put your share on hold while you're on vacation and then let us know when you'd like to receive your make-up share.
Returning member discount pricing:
Medium share - $441.75*
Large share (returning members) - $736.25*
NEW! Customizable share - $665*
Regular pricing (remains the same as last year)
Medium share - $465
Large share - $775
NEW! Customizable share - $700
*You must enter discount code Returning17 when placing your order to receive the discount.
to order your share now.
Updated pick-up site list
Here is an updated list of Summer 2017 pick-up sites. This list is subject to change. We are working on adding a few additional sites as well, so stay tuned. Remaining produce shares not picked up from the truck will be left behind at some sites; refrigerated items cannot be left at most sites.
* Eddy Fruit Farm, Chesterland - 5 - 6:30 p.m. NEW!
Farm pick-up, Middlefield - 1 - 5 p.m.
* Healthy Pursuit Wellness Center, Middlefield - 1 - 7 p.m. NEW!
Lake County History Center, Painesville Township - 3:30 - 5 p.m.
Lowe's Greenhouses, Bainbridge - 1 - 6 p.m. (Truck remains with refrigerated items till 2:30 p.m.)
* Materion Corp., Mayfield Heights - For Materion employees only NEW!
Peace Lutheran Church, Munson Township - 3 - 5 p.m.
St. Andrew Episcopal Church, Mentor - 5:30 - 7 p.m.
The Grove, Mayfield Village - 2:30 - 4 p.m.
Church of the Good Shepherd, Lyndhurst - 4 - 5 p.m.
Ernst & Young, Cleveland - For E&Y employees only
Jones Day, Cleveland - For Jones Day employees only
LEAF Night, Lakewood - 5:30 - 8 p.m. (Truck remains with refrigerated items till 6:15 p.m.)
Lucy's Sweet Surrender, Shaker Heights - 5:30 - 7 p.m.
MRI, Solon - For MRI employees only
Market Cafe, Cleveland - 3 - 7 p.m.
Mustard Seed Market, Solon - 1:30 - 8 p.m. (Truck remains with refrigerated items till 2:30 p.m.)
Ruffing Montessori School, Cleveland Heights - 4 - 5 p.m.
Tucker Ellis - For Tucker Ellis employees only
Farm pick-up, Middlefield - 8 a.m. - 3 p.m.
1815 Tavern, Aurora - 10:30 a.m. - noon
ElTech Building, Chardon - 11 a.m. - 12:30 p.m.
Goddard School, Macedonia - 2:30 - 4 p.m.
Hill's Family Karate, Mentor - 9:30 a.m. - 1 p.m. (Truck remains with refrigerated items till 10:30 a.m.)
St. Noel Church, Willoughby Hills - 9 - 10:30 a.m.
St. Paul's Episcopal Church, Cleveland Heights - 8 - 9:30 a.m.
WANTED: Pick-up site ideas for Beachwood & Hudson
We are looking for pick-up sites in the Beachwood and Hudson areas. Ideal locations include churches, schools, grocery and health-food stores, restaurants and anywhere with a large parking lot. If you have an idea for a pick-up site in these areas, please call Rachel Machesky at 216-246-8254 or email her at
The earliest spring vegetables are about to hit the markets, and I bet you can guess what they are: greens! Things like lettuce, spinach, arugula and kale are at their best right now, along with asparagus. Here are a couple recipes you can use to take advantage of these in-season items before the season kicks off in June.
Wild Arugula Salad with Garlic Croutons, Shaved Parmesan & Lemon
1 8-ounce piece ciabatta with crust (preferably day-old)
1 large garlic clove, peeled
1/4 cup plus 3 Tbsps. extra-virgin olive oil
6 ounces arugula (preferably wild; about 10 cups packed)
2 Tbsps. (or more) fresh lemon juice
3 ounces Parmesan cheese, shaved into strips with vegetable peeler
Preheat oven to 400°. Rub crust of bread with garlic clove. Tear bread into 1-inch pieces and place in large bowl; toss with 1/4 cup olive oil. Sprinkle bread lightly with salt; arrange in single layer on rimmed baking sheet. Bake until golden and crisp around edges, about 10 minutes. Cool. Do ahead: Can be made 4 hours ahead. Let stand at room temperature.
Place arugula in large bowl. Drizzle with 3 tablespoons olive oil and 2 tablespoons lemon juice, adding more lemon juice, if desired. Sprinkle with salt and pepper. Add 2/3 of croutons and half of Parmesan cheese and toss. Transfer to serving bowl; scatter remaining croutons and Parmesan cheese over and serve.
Ingredient tip: Wild arugula is dark green with spiky leaves. It has a more intense flavor than that of regular arugula. You'll find wild arugula at farmers' markets and at some supermarkets.
Recipe from Bon Appetit
Shaved Asparagus with Parmesan Vinaigrette
12 large asparagus spears (about 1 pound), trimmed and peeled
1/4 cup finely grated Parmesan plus a piece for shaving
1 1/2 Tbsps. fresh lemon juice
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
Working with 1 asparagus spear at a time, use a vegetable peeler to shave spearsinto long, thin shavings. Transfer to a medium bowl (the tips will snap off as spears get thinner; add to bowl). Combine grated Parmesan and lemon juice in a small bowl and slowly whisk in oil until well blended. Season vinaigrette generously with salt and pepper. Drizzle vinaigrette over shaved asparagus and toss to coat. Divide asparagus salad among plates. Use peeler to shave more Parmesan over salad.
Recipe from Bon Appetite
Sustainable Cleveland quarterly meeting
Who: Office of Sustainability
What: The first Sustainable Cleveland quarterly meeting of 2017 gives sustainability leaders an opportunity to network with others and learn about what's being planned for the Celebration Year of Vibrant Green Space.
When: Today, Tuesday, April 18, from 5:30 - 8 p.m.
Great Lakes Brewing Company Tasting Room, 2701 Carroll Ave., Cleveland
The event is free and open to the public, but registration is required. Click here
April 22, 10 a.m. - 7 p.m.
Cuyahoga County Fairgrounds, Berea
EarthFest is the state's largest environmental education event. This year's Sustainable Cleveland event celebrates the Year of Vibrant Green Space. For more information, click here.
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.
(Between the regular business hours of 9 a.m. - 5 p.m. Monday - Saturday ONLY PLEASE!)
Laura Dalheim, 440-478-9849,
Rachel Machesky, 216-246-8254,
Geauga Family Farms, Middlefield, Ohio 44062