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Week 1                             Geauga County, Ohio
June 5, 2012

The Fair Share

What's cropping up!
Welcome to the Summer 2012 CSA program
Now offering a 15-week CSA program
What's in this week's box?
Getting the most out of your CSA membership
Sign up for our newsletter
Correction
Follow us on TwitterFind us on Facebook

"It's bizarre that the produce manager 

is more important to my children's health 

than the pediatrician."

Meryl Streep

 

Buggy silhouette

    

 

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Welcome to the Summer 2012 CSA season!

It's so nice to be back with a new CSA season. The fields are starting to look lush and green, and we're excited about the promise that a new season holds. The families of Geauga Family Farms are looking forward to a bountiful 2012.

 

We have so many new things to share this year - things we hope will make your CSA experience with Geauga Family Farms a great one. In addition to countless hours in the fields, our farmers have spent a significant amount of time during the off-season working on our new warehouse facility. We have rented space in years past, but this allows us to provide a range of storage options, coolers and office space to help us run the business end of things more efficiently. We'll invite everyone out to see it on one of our upcoming field nights.

 

Speaking of field nights and farm visits, we are working to schedule speakers and presentations to go with our farm tours this year. From local chefs to canning demonstrations, we are constantly looking for ways to help you make the most of your CSA experience. We'll also spend the next few weeks introducing you to some new partners and their locally-produced products that will be available as extras.

 

Honestly, though, the thing that makes us most excited about the new CSA season is you. Whether you are a new member or a seasoned veteran, we're glad to have you with us this summer. We could not be on the farms, doing what we love, without your support and membership. We'll do our best to bring you the freshest and tastiest produce we can, and we hope you spread the word if you are happy about your experience. Will everything be perfect? Probably not, but we appreciate your patience as we work through any issues that may arise. We want your experience to be a satisfying one.

 

Please take a few minutes to read through our newsletter. We are happy to welcome back Lyn Trier, with her column on making the most of your CSA share. We'll be including recipes to help you enjoy the items in your box in new and delicious ways. We will also keep you updated on farm happenings and local food news.

 

We're looking forward to getting to know you as the season progresses, and we just want to thank you for your participation in our program. Your support of local farm families means the world to us!

 

Warm regards,

Laura Dobson & Michelle Bandy-Zalatoris, and the farmers of Geauga Family Farms

 

Marlin Barkman                Jonas L. Byler                     Thomas C. Byler

Daniel Fisher                    Lester Hershberger             Marvin Hershberger

Dominic Marchese            Abner McDaniel                   Andy J. Miller                   

Noah Yutzy Jr.

  

Buggy silhouette

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Tell your friends, family, coworkers and neighbors

We have openings for membership in our 15-week CSA program that begins July 10. Due to the warm spring and a few openings left after the 20-week season enrollment, we have space for more members. Now your family members, friends, neighbors and coworkers have a chance to start receiving their own delicious, locally grown, organic produce. Feel free to forward this e-mail to everyone.  

 

You may sign up online at www.geaugafamilyfarms.organd pay via PayPal or mail your application and check to: Geauga Family Farms, c/o Laura Dobson, 10401 Stuart Drive, Concord Township, OH 44077. Envelopes must be postmarked by June 24. No exceptions. Applications and checks received with a postmark after this date will not be accepted. Checks will not be returned. Download the application here.

 

Once you've signed up, we hope you'll "Like" us on Facebook and follow us on Twitter. We also suggest you read our newsletters as this is our only means of communicating important information to you.

 

Thank you for your interest in our program and in supporting the local food movement. We hope you'll join us!

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Spoiler alert! Contents of this week's box

Don't read any further if you are one of our members who likes to be surprised each week by what you will find when you open your CSA share. We know you like the idea of Christmas in a box. However, if you're one of our members who likes to peek, read on! In this week's share, CSA members can expect things such as lettuce, Swiss chard, kale, broccoli, beets, bunching onions, tomatoes, garlic scapes and rhubarb. If you don't see strawberries in your box this week, you should see them next week. The strawberry crop is a little slim this year.

 

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. 

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Getting the most out of your CSA membership

By Lyn Trier

 

Hi everyone!

 

I'm happy to be contributing to the newsletter once again this year.

 

I hope everyone enjoys their CSA experience. If you are having trouble with an item - ask about it. The Facebook page is a quick way to get answers and ideas from farm representatives and other CSA members.

 

I'm going to be getting a small share this year. My pick up is on Tuesdays at Whole Foods. I will always post photos and a rough plan of how I'm going to use my share the evening of my pick up. Just take a look at the Facebook page or check my blog. I'm going to be out of town four Tuesdays, but I hope to have help posting the photos during those weeks.

 

While waiting for CSA season to begin, the last few weeks I visited farmers' markets. So far, I have been to four different markets. During the summer, I don't find I need to buy much at the markets, but I love the experience of going. It's so fun to walk through the market and be able to see what's in season. Everything looks good and it's so colorful. Four years ago, I would have had no idea that strawberries and asparagus are in season at the beginning of June along with lots of greens. Now, I can speculate what we'll be able to find in our shares from week to week. It's such a great experience to eat seasonally. Everything tastes so much better when it is super fresh!

 

For the first couple of weeks of the CSA, we will probably have strawberries. I will be surprised if ours make it home since the kids love to eat them and always come to pick up with me. If you still have berries when you get home, store them in the fridge. Don't wash or hull them until you are ready to eat them. Moisture will make them go bad more quickly. If you aren't going to eat them within a day or two, you can wash, hull, dry and freeze them. Frozen berries will not have the same texture of fresh ones when they thaw, but they are great in oatmeal, muffins and smoothies.

 

Another big tip as you begin the CSA season is to use the hardest thing first. For me, it used to be collards or kale. Now that I am getting more used to the different ingredients, the variety each week is refreshing instead of overwhelming.

 

Next week, I'll be talking about all of the greens!

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Recipes

We will include recipes in the newsletter using the items in your weekly 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.  

 

Simple Roasted Beets Scrub beets. Trim off tops and bottoms. Cut into 1/2 cubes.  Toss with olive oil and a little balsamic vinegar to coat.  Season with salt and pepper if desired. Place on a foil-lined baking sheet sprayed with cooking spray.  Bake at 400 degrees for 15-20 minutes until soft and a little brown at the edges.  Enjoy as is or serve with goat cheese over mixed salad greens.  Toss with your favorite vinaigrette.

 

Greens with Salsa 
This is an easy and delicious way to use your greens such as Swiss chard, kale and collards. Wash and chop one bunch of greens.  Warm olive oil in a large skillet.  Add greens and toss to soften.  Add several tablespoons of your favorite salsa and simmer for 5-10 minutes. Delicious as is, or serve over brown rice and black beans.

 

Garlic Scape recipes

Scapes are the wild and curly shoots that spring from the tops of garlic plants. They're brilliantly green, and can be thick or thin, curved or corkscrewed. They've got a mild garlic fragrance and a mellow garlic flavor.

The scent is a cross between garlic and summer grass. It's got a freshness that garlic loses as it develops.

Scapes are meant to be cut - cutting them strengthens the garlic bulbs that are growing underground - so it's a win-win for the garlic and us, the cooks. Although scapes needn't be cooked. In fact, if you do cook them, you should cook them lightly, maybe in a quick stir-fry. Garlic scapes are best raw. They're terrific chopped or very thinly sliced added to a tuna or chicken salad, stirred into hot rice or scattered over a salad, the way you might scatter sliced scallions or an herb.

 

Garlic Scape Pesto

Ingredients

10 garlic scapes, finely chopped

1/3 to 1/2 cup finely grated Parmesan  (to taste and texture)

1/3 cup slivered almonds, lightly toasted

About 1/2 cup olive oil

Sea salt

Makes about 1 cup

Put the scapes, 1/3 cup of the cheese, almonds and half the olive oil in the bowl of a food processor (or use a blender or a mortar and pestle).

Whir to chop and blend all the ingredients and then add the remainder of the oil and, if you want, more cheese. If you like the texture, stop; if you'd like it a little thinner, add some more oil. Season with salt.

If you're not going to use the pesto immediately, press a piece of plastic against the surface to keep it from oxidizing.

The pesto can be stored in the refrigerator for a couple of days or packed airtight and frozen for a couple of months, by which time tomatoes should be at their juciest. Garlic scape and almond pesto goes great with tomatoes!

 

Liz's Scapegoat Pizza
Olive oil cooking spray (or use olive oil brushed on)

Salt and pepper to taste
1- Boboli 100% whole wheat thin pizza crust (or similar)
1/4 large red onion
2 oz. feta cheese
1 3/4 cups shredded mozzarella cheese
2 Tbsp olive oil
1/4 baking potato
Balsamic Glaze
5 garlic scapes (or more if you desire)
Preheat oven to 400 degrees. Spray or brush potato slices (about 1/8" to 1/4" thick) with olive oil, season with salt and pepper. Bake until tender, about 8-10 minutes. Meanwhile, sautee garlic scapes in olive oil spray or small amount of olive oil until soft. Turn oven to 450 degrees. Spread olive oil on crust. Top with red onions (cut into rings), sliced potato, mozzarella, crumbled feta, garlic scapes. Drizzle with balsamic glaze. Bake according to crust instructions (I put it in for 10 min).

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Newsletter

Want to add someone to the newsletter mailing list? Anyone can sign up for our newsletter on our Web site. All they have to do is visit our Web site here, enter their information and they will receive the very next newsletter.

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Correction

We announced the incorrect starting date for the 15-week season; it will begin July 10.

CONTACT US

(Between the regular business hours of 9 a.m. - 5 p.m. PLEASE!)

Farm Representatives:

Laura Dobson, 440-478-9849,

Michelle Bandy-Zalatoris, 216-321-7109,

Grass-fed beef & poultry

Kathleen Webb, 216-408-7719,  

www.GeaugaFamilyFarms.org

Geauga Family Farms, Middlefield, Ohio 44062