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Issue 5
July 12, 2011

The Fair Share

What's cropping up!
Now order weekly extras online
Get your application in today for mid-season CSA memberships
In this week's shares
Getting the most out of your CSA share
Subscribe to our newsletter, The Fair Share!
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Extras, extras, read all about them

You may now order extras on our Web site. To order, visit our Web site at click on 2011 Season Information, then on Order Extra Items on the left-hand side of the page, or just click here. This is for extra orders of one week at a time. Please take note of the weekly deadlines for ordering.

If you pick up on Tuesdays - order by the previous Thursday.
If you pick up on Thursdays - order by the previous Saturday.
If you pick up on Saturday - order by Tuesday.
If your order isn't placed in time, you will receive it the following week. Look for your name on a separate bag in the Special Orders area of your pickup site.


Sign up now for mid-season CSA membership 

Welcome to Week 5 of the 2011 CSA season!  

If you haven't already told your friends, family members, coworkers and neighbors they have a chance to sign up for 15 weeks of locally grown produce themselves, today is the day. Deadline for postmarks on mailed-in applications is today, July 12. Those signing up online via PayPal have until July 14. The application is available here and also on our Web site at 


Anyone can sign up to receive our newsletters. You can forward them to anyone you think may be interested. All they have to do is click on the words "Subscribe to our newsletter, The Fair Share" in the light green box above. They may also sign up on our Web site. 


Thank you!

Michelle, Laura and the farmers of Geauga Family Farms  


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In this week's shares 

In this week's share, CSA members can expect things such as green/red leaf lettuce, tomatoes, cherry tomatoes, green onions, sweet onions, potatoes, pickling cucumbers, cucumbers, zucchini, yellow squash, broccoli, kohlrabi, green beans, cilantro, raspberries, snow and/or snap peas, beets and turnips. Blueberries may be included in shares later in the week. 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 later in the week may include different items. 

Recipes for what's in season 

Please share your favorite recipes with us. Send them to Laura Dobson at and we'll try to include them in an upcoming newsletter. Here are two for what you might see in your box this week.


Kohlrabi Fun(?) Facts

The word kohlrabi is German in origin combining kohl (cabbage) and rabi (turnip).
It is not a root vegetable (or an alien vegetable!), and grows just above the ground.
It is an excellent source of fiber, vitamin C and potassium.
Kohlrabi contains about 40 calories per cup.
Kohlrabi was a popular vegetable in Europe among aristocracy and commoners alike.
Source: The Garlic Press - a publication of the Park Slope CSA

Najla's Rhubarb Custard
2 cups rhubarb, sliced 
1 1/2 cups sugar
2 eggs
1/2 cup milk
2 tsp. flour
1/4 tsp. salt
1/4 tsp. nutmeg

Beat eggs, milk and sugar, add other ingredients and mix, bake at 350 for 50 minutes. Serve warm or cold.
My wonderful neighbor, Najla would always bring a dish of this over when she made it - such a delicious way to enjoy the fleeting appearance of rhubarb each summer.

Salad Nicoise
1/2 lb. new potatoes (quartered, steamed until just tender and cooled)
2 cups green beans (trimmed and blanched)
1/2 lb. of salad greens
4 hard-boiled eggs, quartered
1/4 sweet onion, thinly sliced
1 tomato, sliced
1/3 cup of nicoise or kalamata olives
2 tablespoons of capers, rinsed
1/2 cup fresh parsley, chopped
1 6 oz. can of tuna, drained

On a large platter arrange salad greens, potatoes, green beans and tuna. Sprinkle with parsley. Add tomatoes, onion slices, olives, capers and eggs. Drizzle with a lemon vinaigrette and serve chilled. Perfect for a hot summer evening!

Getting the most out of your CSA share 

By GFF CSA Member Lyn Trier


What to do with all that squash 


This is the time of year for lots of summer squash, yellow squash and zucchini especially. I wanted to find some new ways to enjoy it this summer. I polled a group of CSA members from around the country and asked them their favorite way to have zucchini. Most of their responses are interchangeable with other summer squash too.

Here are a few of the responses:

  • Served with marinara sauce with or in place of pasta
  • Breaded, fried and dipped in ranch dressing
  • In zucchini bread, plain or with chocolate chunks or with blueberries
  • Grated in salad
  • Roasted with fresh herbs
  • Shredded and put in everything
  • Pickled
  • As a layer in lasagna
  • Baked with onions and garlic in a foil packet
  • Stuffed with meat and rice, then steamed
  • Added to meatloaf
  • Stewed in tomato juice
  • Grilled with or without other veggies (usually with EVOO and seasoning)
  • Grilled kabobs with onion, bell peppers and cherry tomatoes with a honey-mustard glaze
  • Pureed in tofu omelets, quiches, vegan macaroni and cheese
  • Grilled and added to a vegetable sandwich on Ciabatta bread smeared with chutney and mustard and layered with cheese
  • In zucchini and cheese enchiladas
  • Sliced into rounds and topped with feta cheese. Broil until the feta is browned.
  • Zucchini cake
  • Zucchini hummus
  • Zucchini fritters (my personal favorite lately!)
  • Plain
  • Stir fry
  • Zucchini garden chowder or other soups
  • Sweet zucchini relish
  • Give it away
  • Pizza dough (I can't wait to try this one!)
  • Zucchini pancakes
  • Calabacitas
  •  Dried zucchini candy 
  • Ratatouille
  • Dipped in hummus

This list has me looking at my squash differently. Instead of my old standard of stir fry, I've been enjoying fritters for lunch lately. I'm looking forward to trying squash a few different ways during the summer. Enjoy!


Lyn Trier lives in Mayfield Heights. She's a stay-at-home mom trying to raise healthy kids who enjoy local food and other area offerings. She authors a blog at where she writes about food, exercise and eating local. Lyn will be sharing her thoughts with the members of Geauga Family Farms CSA throughout the season. In next week's article, Lyn will talk about planning, prioritizing and preserving.   


Lyn took photos of all the items she received in her shares last year. To identify the unfamiliar veggies in your share, please download this PDF of Produce photos and compare your produce to the photos.

Contact Us:

Farm Representatives

Laura Dobson, 440-478-9849,

Michelle Bandy-Zalatoris, 216-321-7109,

Geauga Family Farms, Middlefield, Ohio 44062