Week 14 Geauga County, Ohio Sept. 6, 2016
"The farmer is the only man in our economy who buys everything at retail,
sells everything at wholesale,
and pays the freight both ways."
~ John F. Kennedy
Looking to nature
Welcome to Week 14 of the Geauga Family Farms summer season. This was a picture-perfect weekend to get out and enjoy the natural beauty of our region. My family made a point to picnic in the park, kayak at Hinckley Reservation and bike along the Rocky River. While enjoying these activities I found myself reflecting on how thankful I am to live in a region that is rich with natural amenities. Within a short drive we can be rewarded with spectacular scenery and tranquil spaces. I am humbled by the vision and generosity of those who came before me to set aside and develop the amazing network of regional and national parks that make up our home.
Our farm families feel the same way. While the organic approach is certainly not the easiest or the most profitable route, it is reflective of the value these families place on our local environment. They recognize that care must be taken to ensure the long-term health of our soils and our waterways, and that conventional farming can damage both. They do not want runoff from their fields to poison the lakes and streams that make this region so wonderful. They look to nature to provide the systems and practices that guide their partnership with this land.
I'm thankful to those who have the foresight to understand that their actions impact generations to come, and am hopeful that more and more people come to understand this. Getting our food from sustainable sources is one small step, but it's a tremendously important one. Our Geauga Family Farms team is thankful you share these values!
~ 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), parsley, tomatoes (regular, Roma, heirlooms, cherry), beans, banana peppers (hot & sweet), bell peppers (green, colored), Lunchbox peppers (Yummy Orange, etc.), sweet onions, storage onions, garlic, shallots, blackberries, winter squash (acorn, spaghetti, butternut) zucchini, eggplant, jalapeños, bunching onions and cucumbers.
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.
In our farm store
Red & yellow storage onions - $2/pound
Sweet onions - $2.25
Shallots - $3/half-pound
Canning tomatoes - $13/half bushel
Cherry tomatoes - $3.50/pint
Heirloom tomatoes - $5/quart
Roma tomatoes - $3.50/quart, $15/half bushel
Slicing tomatoes - $4.50/quart, $24/10-pound box
Jalapeño peppers - $2/pint
Assorted Lunchbox peppers - $2.50/pint
Upcoming farm event
Please mark your calendars for Saturday, Oct. 1, because you won't want to miss our last farm event of the season! It will take place at the farm of Lester and Martha Hershberger, and will include many special treats. In addition to opportunities to tour the Hershberger's beautiful farm, we will feature seasonal foods, fun activities and more. You'll have a chance to stock up on fall decorations like corn stalk bundles and pumpkins, and a range of other things including premium pastured pork from Noah Yutzy, grass-fed beef and more.
We look forward to celebrating a great CSA season with you!
Reminder to schedule make-up shares
If you have placed your share on hold for a vacation this summer and have not yet scheduled a make-up share, please do so within the next few weeks. We don't have a way to transfer these to a future season, and don't want you to miss out.
We would like to extend a sincere thank you to all who have taken a few minutes out of your day to provide us with feedback about the program. Your answers have been thoughtful and constructive. We look forward to working on details over the next several months to continue to improve our program. If you have any thoughts/feedback you would like to share with us, please feel free to do so at any time.
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
Eggplant and Chickpea Stew
A delicious, warming stew with Middle Eastern flavors. Serve over mounds of fluffy couscous.
1 large or 2 small eggplants
2 Tbsps. olive oil
1 onion chopped
4 cloves garlic, finely chopped
1 tsp. dried oregano
1 tsp. salt
1 tsp. freshly ground pepper
1 cinnamon stick - small - approximately 1 inch
1 bay leaf
2 cups vegetable or chicken broth
1 15 oz. can chickpeas (drained and rinsed)
1 28 oz. can chopped tomatoes
2 tsp. fresh lemon juice
2-3 Tbsps. fresh parsley, chopped
Preheat oven to 400 degrees. Line a baking sheet with foil. Peel eggplant and cut in half lengthwise. Brush with a little of the olive oil and place cut side down on the baking sheet. Roast until the eggplant is tender and just starting to brown a bit at the edges - approximately 25 minutes. When cool enough to handle, chop into ½ inch cubes and place into slow cooker.
Meanwhile, heat the remaining olive oil in a skillet and sauté the onions, garlic, oregano, cinnamon stick, salt, pepper and bay leaf for approximately 5-6 minutes (until onions begin to soften). Add the broth and the chickpeas and bring to a boil. Cook for approximately 5 minutes.
Transfer to the slow cooker. Add the chopped tomatoes. Stir to combine ingredients. Remove the
cinnamon stick at this point. Cook for 6-8 hours on low. Before serving, remove bay leaf, add lemon juice and parsley, and stir to combine
Adapted from an Eating Well recipe
Easy Fingerling Potato Salad with Creamy Dill Dressing
1 1/2 pounds fingerling potatoes (such as La Ratte or Russian Banana), cut into 1/2-inch disks
2 Tbsps. white wine vinegar, divided
1 Tbsp. whole grain mustard
2 Tbsps. sour cream
2 tsps. extra-virgin olive oil
1 small red onion, diced (about 3/4 cup)
2 scallions, finely sliced (about 1/4 cup)
2 Tbsps. minced fresh dill
Freshly ground black pepper
Place potatoes, 1 tablespoon salt, 1/2 tablespoon vinegar, and 3 cups tepid water in a medium
saucepan. Bring to a boil over high heat, stirring occasionally until salt is dissolved. Reduce to a
bare simmer and cook until potatoes are completely tender and show no resistance when poked
with a paring knife or cake tester, about 17 minutes. Drain potatoes. Immediately toss potato
pieces with 1 tablespoon vinegar, spread in a single layer in a rimmed baking sheet, and allow to
cool to warm room temperature, about 10 minutes.
Meanwhile, combine mustard, sour cream, olive oil, red onions, scallions, dill, and remaining 1/2
tablespoon vinegar in a large bowl and whisk together. Add potatoes and toss thoroughly to
combine. Season to taste with more salt and pepper as necessary. Serve. Potato salad can be
stored in the refrigerator for up to 5 days. Allow to come to room temperature before serving
Recipe from Serious Eats
Preserved lemons are typically used in Middle Eastern dishes. They can be purchased (Whole Foods and Sur La Table carry them) or are easily made. They are simply lemons preserved with salt and fresh lemon juice. I like to add a spicy pepper to mine to give it a little kick. They take about 30 days to preserve. And whats interesting is you only use the rind. The pulp of the fruit becomes far too salty and mushy to use. And the rind becomes soft and flavorful. Try adding them to couscous or yogurt. Add to a salad or make your own vinaigrette with them. Have fun experimenting with them!
Crostini with Roasted Butternut Squash, Ricotta and Preserved Lemons
Serves approx. 24
1 ½ pounds butternut squash, peeled, seeded and chopped into 3/4-inch cubes
5 Tbsps. olive oil, divided
Salt and pepper
1 baguette, sliced ½-inch thick
½ preserved lemon, rind only, minced
1 Tbsp. shallot, minced
1 Tbsp. fresh lemon juice
2 Tbsps. fresh parsley, minced, divided
1 cup ricotta
Preheat oven to 425 degrees. In a large bowl, toss the squash with 2 tablespoons olive oil and season with salt and pepper. Spread the squash in a single layer and roast in the oven for about 45 minutes, until tender and edges are crisp, tossing once halfway through.
About 15 minutes before the squash is done, arrange the bread slices on another baking sheet, brush with olive oil and bake until golden and toasted, about 6-10 minutes.
While the squash roasts, make the relish: Stir together the preserved lemon rind, shallots, lemon juice, 1 tablespoon parsley and remaining 1 tablespoon olive oil. Season with salt and pepper.
To assemble, spread each crostini with ricotta. Top with a few pieces of butternut squash and a small amount of relish. Arrange on a serving platter and garnish with remaining chopped parsley. Enjoy!
Recipe by Rachel Machesky
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