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Issue 8                        Geauga County, Ohio
Aug. 2, 2011

The Fair Share

What's cropping up!
Last Tuesday's field night
Important notices
Open House moved to this weekend
In this week's shares
Getting the most out of your CSA share
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Buggy silhouette

Great company, new friends 


It was a beautiful night at the Miller Farm last Tuesday - picture-perfect blue skies, wagon rides courtesy of Andy's Belgian draft horse, a refreshment table laden with cold drinks and baked delights (zucchini bread, cakes and Laura Miller's cinnamon rolls) and the good company of our members. We were thrilled that so many of you could join us. We love the community that forms around this CSA program, and look forward to seeing you at future events.

Whether it's exchanging recipes and tips at your pickup site, getting in on the lively conversations on our Facebook page or joining us for a tour at one of the farms, we hope that you are enjoying the Geauga Family Farms community!


Michelle, Laura and the farmers of Geauga Family Farms

Buggy silhouette  

Reminders & updates


Please make note of the following important reminders. 

We are still having problems at certain sites with people taking the incorrect size boxes. PLEASE MAKE SURE YOU ARE TAKING THE CORRECT SIZE OF BOX. We are surprised at this point in the season that we still have to point this out. There is a clear difference between the box sizes. If you are not sure what size you signed up for, please e-mail us and we will be happy to let you know.

Also, we've received several phone calls from people stating they had missed their pickup time. This was made clear at the beginning of the year as well. YOUR PRODUCE WILL NOT BE HELD PAST THE PICKUP TIME. It will be donated to a needy family or food pantry.  


You should receive a list of available extras in your share this week. Remember,  you can now order extras by the week online. Visit our Web site here to order. 

This month's open house moved to this Saturday

This month's Open House tours will be this Saturday, Aug. 6, instead of next weekend due to a scheduling conflict for the farmers. The tour stops will be Miller Organic Produce (Andy Miller's farm), Parkman Produce (Noah Yutzy's farm) and D & S Organic Farm (Marvin Fisher's farm).  

Feel free to stop in for a visit anytime form 1-4 p.m. Please do not take pictures of the Amish families. Take extra care when driving on Amish country roads - always be on the lookout for buggies and folks walking on the side of the road. Please see the map here for directions to each of the farms participating in this month's Open House.  

In this week's shares   

In this week's share, CSA members can expect things such as cherry tomatoes, onions, zucchini, yellow squash, patty pan squash, cabbage, slicing tomatoes, cucumbers, beans, basil, eggplant, lettuce, hot peppers and roma tomatoes. 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 some recipes from our members.


If you haven't used up those colossal onions from last week's share, here is a recipe for onion rings posted on our Facebook page by Ellen Arnoff Hacker, who picks up at Whole Foods:   

No Fat Onion Rings

Just slice the onion into rings and dip each one in beaten eggs. Coat in Fiber One cereal that you blend into fine crumbs. Place rings on a cookie sheet and bake 375 degrees for about 25 minutes or until crispy.   


"Really tasty," Ellen writes. "You'd never know its cereal and healthy without being fried in oil! I added salt and pepper and some non-stick spray on top before baking. Check out the Web site. They always have good things to try."


Jackie Weller, who picks up at Lowe's Greenhouse, did a great job using all the produce in last week's share. Jackie got high marks from her teenage daughter for her Chicken Lettuce Wraps, which she said were "like P.F. Chang's, only better!"  


Chicken Lettuce Wraps 

1 tsp sesame oil, plus more for drizzling

1 tsp olive oil

1 tbsp chopped fresh ginger

2 garlic cloves, minced

1 hot pepper, seeded and diced

4 green onions, white and light green parts, chopped

1 pound ground chicken

Reduced sodium soy sauce to taste

Aleppo pepper (or crushed red pepper) to taste

cup matchstick cut carrots

Large lettuce leaves, any variety (hardier leaves will hold up better and be easier to eat)

large cucumber, peeled, seeded and diced

4 green onion tops, sliced

Good Asian chili paste (Whole Foods carries some good imported ones)


In a large non-stick skillet, heat 1 tsp sesame oil and the olive oil over medium high heat.  Add ginger and garlic and cook about 30 seconds, until fragrant.  Add hot pepper and white and light green parts of green onion and cook 1 minute.  Add ground chicken and cook, crumbling, until chicken is cooked through and no longer pink.  Drizzle with a little more sesame oil, to taste.  Season to taste with soy sauce and pepper.  Remove from heat and stir in carrots.  Serve with lettuce leaves for wrapping.  Garnish with cucumbers, green onion tops, and chili paste mixed with a little soy sauce.


Shrimp with Fresh Tomatoes and Basil 

2 tsp olive oil

12 large shrimp, peeled and deveined

Kosher salt and fresh ground black pepper to taste

large sweet onion, sliced

1 large clove of garlic, chopped

1 pint cherry tomatoes (use both red and yellow to make it especially pretty)

Aleppo pepper, to taste*

A handful of large basil leaves, torn into pieces


Heat olive oil in large nonstick skillet over medium high heat.  Sprinkle shrimp with salt and pepper and add to skillet. Cook about 2 minutes per side until pink and cooked through. Remove shrimp from pan.  Add onion to pan and cook for a couple of minutes. Add garlic, tomatoes and Aleppo pepper and cook 3-4 minutes, until tomatoes start to blister and pop. Add shrimp and basil to pan and cook for just a minute, until shrimp is heated through and basil is slightly wilted. Serve over brown rice. Serves 2.


*I buy Aleppo pepper from Penzey's Spices. It has an Ancho-like flavor and has a bit of a bite to it. You could substitute crushed red pepper.


Jackie writes, "I also made some taboule with the green onions, cucumber and tomato to take  to work for lunch the rest of the week."


1 cup bulgur wheat   

1 cup boiling water

1/3 cup fresh lemon juice

cup extra virgin olive oil

tsp kosher salt

tsp dried oregano

Fresh ground pepper to taste

large cucumber, peeled, seeded and diced

2 green onions, sliced

1 tomato, seeded and diced

Lots of chopped fresh parsley (at least one whole bunch)

cup sliced, pitted kalamata olives (or you can use canned sliced black olives)

cup crumbled feta cheese


In a large bowl, pour the hot water over the bulgur wheat and let stand for  30 minutes. Meanwhile, whisk together the lemon juice, olive oil, salt, oregano and pepper and set aside. Add cucumber, onion, tomato, parsley and olives to bowl with the bulgur, and stir to combine.  Add dressing and toss. Gently stir in feta cheese. Chill at least one hour or overnight before serving to allow the flavors to blend. Serve on a bed of lettuce or with pita bread or pita chips. (Personally, I think this is way better than Aladdin's taboule!)


Lyn Trier also posted a link for 52 ways to cook zucchini on our Facebook page. Here it is for those of you who missed it on Facebook: 52 Ways to Cook Zucchini 

Getting the most out of your CSA share 

By GFF CSA Member Lyn Trier


I enjoy cookbooks. It sounds funny to write that because I don't really follow recipes often. Usually, I have a few ingredients or an idea of something that I'd like to make and I spend 10-15 minutes in front of my computer looking up recipes and reading reviews. After that, I go in the kitchen and cook. Sometimes I print out a recipe and write out a bunch of changes based on our family preferences or comments that others had about the recipe. Lately, this process has included substituting wheat flour and honey in place of white flour and sugar.


Even with all of the technology available, I still like cookbooks. There's nothing like curling up on the couch or in bed and reading a good cookbook. I like cookbooks that give a lesson about special ingredients, use ingredients that I tend to work with, and present new ideas or ways to use things in my kitchen.


When I started the CSA journey three years ago, I looked hard for a CSA cookbook. I didn't have much luck. I guess I wasn't looking in the right place or I was still unfamiliar with the ingredients that the seasonal books were using. I wanted a book that would talk about the different vegetables, how to store them, what they were, and what to do with them. This year, I've been spending time reading about other CSAs and blogs by people who are also in CSAs. I've come across these books that I think are great for people who still like to have a book in their hands.


Farmer John's Cookbook: The Real Dirt on Vegetables by Farmer John Peterson and Angelic Organics.


From Asparagus to Zucchini: A Guide to Cooking Farm-Fresh Seasonal Produce by the Madison Area Community Supported Agriculture Coalition.


I haven't purchased them yet, but they might find their way to my holiday wish list. Instead, I've been using the library system, one of our best local resources.


If you have a favorite cookbook that you use for your CSA bounty, consider sharing it with your fellow locavores on the Geauga Family Farms Facebook page.


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. 


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,

Grass-fed beef & poultry: Kathleen Webb, 216-408-7719,

Geauga Family Farms, Middlefield, Ohio 44062