Week 10 Geauga County, Ohio Aug. 9, 2016
"The shared meal elevates eating from a mechanical process of fueling the body to a ritual of family and community, from the mere animal biology to an act of culture."
~ Michael Pollan, author, journalist and
professor at UC Berkeley
Welcome to Week 10 of the Geauga Family Farms summer season! Our members know participating in a community supported agriculture program is different than purchasing produce at a store in so many ways. Beyond the fact that our produce is ripened in the fields, picked within 24 hours of when you receive it and locally grown, the CSA experience is much more personal in nature. You know there are seven main families who are growing the food that you enjoy each week.
Our farm families were all involved in our July farm tour, and it was a great opportunity to ask them about what they do. If you did not get a chance to join us that evening, we wanted to provide you with a little more information about each of our growers:
Andy Miller and his wife Laura have three children - Raymond, Andrew and Arlene. Their farm is 20.5 acres in size, and they plant about 11 acres. Their main crops are lettuce, watermelon, tomatoes, cherry tomatoes, peppers and cabbage.
Lester Hershberger and his wife Martha have nine children and they have a 14-acre farm on Tavern Road. Their main crops include green beans, onions and sweet corn, although they grow a wide variety for the CSA. Lester enjoys farming because it enables his family to work at home together.
Marvin Hershberger and his wife Iva Mae have 11 children. They have an 11-acre farm on Patch Road. They grow strawberries and many of our different vegetables, including cauliflower and bok choy. The Hershberger family enjoys the opportunity to work together at home that farming provides.
Tom Byler and his wife Esther have six children - "Four boys in between girl bookends." They have a 40-acre farm on Cox Road, with main crops that include sweet corn, green beans, summer squash and winter squash. Tom enjoys working with nature and the soil, the ability to work at home with his family and starting seeds to harvest fresh, healthy vegetables.
Noah Yutzy and his wife Kathy have nine children. Their 80-acre farm is located on Nash Road. They use 15 acres for produce. The Yutzy family's crops include potatoes, beets and squash. They also produce maple syrup and are raising pastured pork this season. Noah enjoys the fact that no two days are the same on the farm with a variety of different chores to care for the crops and animals.
Daniel Fisher and his wife Susan have 12 children and they have a 16-acre farm on Gates East Road. Like most of our growers, the Fishers grow a wide range of crops including basil, beans, parsley, tomatoes, squash, onions, lettuce, kale, peppers, strawberries, raspberries and blackberries. They enjoy farming because it provides an opportunity to raise fresh, quality produce for our members.
Abner McDaniel and his wife Maria have three grown children. Their Red Sled Farm is about 60 acres, of which they farm 15 acres. Some of Abner's main crops include grape tomatoes, Sweet Lunchbox Peppers, strawberries and blackberries. Farming gives Abner a chance to grow and eat healthy foods, and he enjoys breaking things around the farm and then fixing them.
Look below for recipes from our farm families, as they wanted to share some of their favorites with our members. Isn't it nice to know that a portion of your food dollars is going directly to the people who are growing your produce? At Geauga Family Farms, it's personal.
~ 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), Swiss chard, tomatoes (regular, heirloom, yellow, Romas, cherry), green bell peppers, banana peppers (hot, sweet), onions (sweet, storage, bunching), shallots, garlic, zucchini, yellow squash, eggplant, beans (green, yellow), sweet corn, beets, blackberries, watermelon, potatoes (fingerling), cabbage (green, red), cucumbers and dill.
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.
On July 30 a hail storm hit a few of our farms, creating tiny holes or spots on some of our vegetables. Rather than throwing away a whole field of lettuce that is perfectly fine to eat but that does not look quite as nice as usual, we wanted to send some out as an extra with the shares. We also wanted to let you know why you might see some small brown spots on some of the produce. Thanks for your understanding!
Now in our farm store
Want to add some favorites to your weekly share or can a bunch of tomatoes or corn to eat all winter? Look for quantities of these items, small and large, in our farm store. Look for more items as we progress through the season.
Sweet banana peppers - $14/half bushel
Hot banana peppers - $14/half bushel
Roma tomatoes - $16/half bushel
Roma tomatoes - $3.50/quart
Heirloom tomatoes - $4.50/quart
Canning tomatoes - $14/half bushel
Yellow squash - $1.50 each
Zucchini - $1.50 each
Bunching onions - $1.50/bunch
Sweet onions - $1.75 each
Green beans - $40/bushel, $20/half bushel, $12/peck
Green leaf, red leaf or Romaine lettuce - $2 a head
Green cabbage - $2 a 2-3 pound head
Vacation hold follow-up
We would like to apologize for a few confusing bits from our last instructions regarding vacation holds. Please use these instructions:
- Make sure to schedule your hold AT LEAST seven days in advance
- Log in to your account
- Click on the Delivery Hold tab
- Enter the date(s) of the share(s) you would like to place on hold (i.e. Aug. 16-Aug. 16 if you will be gone for one week, Aug. 16-Aug. 23 if you will be gone for two weeks, etc.). There is no need to select dates before or after the actual date of the share you will be missing.
- After you select your date(s), you will receive a confirmation e-mail that will ask you to let us know when you would like to receive your make-up share(s).
- Please let us know AT LEAST seven days prior to your make-up date
Click here to log in to your account if you would like to schedule a vacation hold. Please feel free to let us know if you have any questions about this process.
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
Enjoy these family favorites from our growers.
Abner McDaniel's Oven-Baked Jalapeño Poppers
Abner has adapted a recipe from Emeril Lagasse for a great way to use jalapeño (and other) peppers.
12 fresh jalapeño peppers or other small hot peppers, sliced lengthwise with stems, seeds and ribs removed (be careful!)
6 oz. softened cream cheese
¼ cup finely chopped onion
½ cup crumbled cooked bacon (about 4 slices)
1-1/2 cups of grated Monterey Jack or cheddar cheese
½ tsp. ground cumin
½ tsp. of cayenne (or less) to taste
2 large eggs
2 Tbsps. milk
8 tsps. spice mix (see below)
1 cup panko bread crumbs
½ cup flour
Preheat oven to 350. Lightly grease a baking sheet or cover with parchment.
Make filling: cream together cream cheese, Monterey Jack or cheddar cheese, onion, bacon, cumin and cayenne.
In a small bowl, beat together the eggs, milk and 2 teaspoons of the spice mix. In a shallow dish combine the bread crumbs and 4 teaspoons of spice mix. In a third dish combine the flour and 2 teaspoons of spice mix. Spread 1 tablespoon of the filling in each pepper half. Dredge in flour mixture, dip in egg mix and coat with panko crumbs, pressing to help the crumbs stick. Bake the peppers, cut side up, until filling is bubbly and crust is golden brown, approximately 30 minutes. Remove from oven and serve with an icy beverage.
Spice Mix (Emeril's Creole Seasoning):
2-1/2 Tbsps. paprika
2 Tbsps. salt
2 Tbsps. garlic powder
1 Tbsp. black pepper
1 Tbsp. onion powder
1 Tbsp. cayenne pepper
1 Tbsp. dried oregano
1 Tbsp. dried thyme
Combine ingredients and store in an airtight container.
This recipe from Kathy Yutzy is a great way to use the zucchini that was left on your porch last night from National Sneak a Zucchini on Your Neighbor's Porch Night!
1 cup oil
1 cup honey
3 tsp. vanilla
2 cups grated zucchini
2/3 cup chopped nuts
3 cups whole wheat flour
1 tsp. soda
3 tsps. cinnamon
¼ tsp. baking powder
Mix oil, honey, vanilla and eggs. Add zucchini. Mix lightly, but well. Add dry ingredients. Mix until blended. Add nuts. Pour into 2 greased bread pans. Bake at 325 for 1 hour. Remove and cool on rack.
This recipe is from Iva Mae Hershberger of Hershberger Produce. "We like this recipe because it is something you can make, even if you're in a hurry," Iva Mae said. "Simple and delicious!"
1/2 cup chopped onion
1 cup shredded zucchini
1 tsp. cooking oil
3 eggs, beaten
1/4 tsp. salt
1 cup Swiss cheese
Sauté onion and zucchini over medium heat in oil for two to three minutes. Pour eggs over top. Sprinkle with salt. Cook until almost set, about six or seven minutes. Sprinkle with cheese and bake at 350 degrees for four to five minutes, until frittata is firm and cheese is melted.
Here's a tasty use for some of that cabbage!
3/4 pound tilapia or other firm white fish fillets
2 tsps. fajita seasoning
2 cups thinly sliced green cabbage (about 6 ounces)
1 Tbsp. fresh lime juice
1/2 tsp. salt
3 tablespoons chopped fresh cilantro
8 (6-inch) corn tortillas
2 1/2 tablespoons reduced-fat sour cream, divided (optional)
1/2 avocado, pitted and diced
Lightly spray grill rack with nonstick cooking spray, and preheat grill.
Sprinkle both sides of fish with fajita seasoning, gently pressing into flesh. Grill fish 3-4 minutes on each side or until fish flakes easily when tested with a fork. Flake into pieces with a fork; keep warm.
While the fish is cooking, mix together cabbage, lime juice, salt, and cilantro in a small bowl. Let sit to allow the flavors to blend.
Wrap the tortillas in paper towels, and microwave 1 minute on HIGH or until they're warm.
Place taco ingredients on the table for assembly. Spread each tortilla with 1 teaspoon of sour cream, if desired, and top with fish, cabbage mixture, and avocado. Serve with salsa and lime wedges on the side.
Adapted from a recipe at Health.com
Tomatoes of choice: Cherry, grape, small Roma or heirloom tomatoes
Whole gloves of garlic, unpeeled
Herbs such as thyme or rosemary (optional)
Preheat oven to 225. Halve each cherry or grape tomato crosswise, or Roma tomato lengthwise and arrange on a parchment-lined baking sheet along with the cloves of garlic. Drizzle with olive oil, just enough to make the tomatoes glisten. Sprinkle herbs on, if you are using them, and salt and pepper, though go easily on these because the finished product will be so flavorful you'll need very little to help it along.
Bake the tomatoes in the oven for about three hours. You want the tomatoes to be shriveled and dry, but with a little juice left inside-this could take more or less time depending on the size of your tomatoes. Either use them right away or let them cool, cover them with some extra olive oil and keep them in the fridge for the best summer condiment, ever. Once cool, these can also be popped into a freezer bag and frozen for great flavor all year long. Just remove from bag, thaw, puree and add to soups, sauces, etc.
Adapted from the Smitten Kitchen blog
The Capitol Theater, 1390 West 65th St., Cleveland
Pre-film reception at 4 p.m., film at 5 p.m., followed by Q & A
Join award-winning filmmaker Michal Siewierski on his three-year journey to expose the truth about food choices. This ground-breaking documentary explores the impact food choices have on people's health, the health of the planet and on the lives of other living species. It also discusses several misconceptions about food and diet, offering a unique new perspective on these issues. The movie features interviews with 28 world-renowned experts. This film will change the way you look at the food on your plate. Tickets are $20 and include the reception. Cash bar by Cleveland Cinemas.
FARMAFARE: a celebration of local foods
Sept. 15, 6 p.m. cocktails, 7 p.m. dinner & presentation
The Holden Arboretum, 9500 Sperry Road, Kirtland
The Lake County Soil & Water Conservation District has given local food, farmers and chefs the spotlight at its annual meeting since 2012. This year, FARMAFARE will feature a farm-to-table dinner prepared by local chefs with locally produced beverages. All proceeds support the Lake SWCD. To order tickets or for more information, visit the FARMAFARE listing on Eventbrite, call 440-350-2730, or email firstname.lastname@example.org.
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