Week 12 Geauga Family Farms CSA Aug. 22, 2017
"Agriculture is not crop production
as popular belief holds -
it's the production of food and fiber
from the world's land and waters.
Without agriculture it is not possible
to have a city,
church or army.
Agriculture is the foundation
of civilization and any stable economy."
~ Allan Savory
Sign up now for the August cooking class
Welcome to Week 12 of the CSA season!
Just a reminder - our monthly CSA cooking class is coming up at 6 p.m. this Friday at the Loretta Paganini School of Cooking in Chesterland. Chef Kate is going to demonstrate never-before-seen recipes and send you home with great new ideas for cooking and preparing your CSA veggies.
Sign up here now. The last two classes sold out, so don't miss out on this great opportunity; there are just five seats left!
~ with Rachel Machesky and the farmers and families of Geauga Family Farms
In this week's shares
Look for some of these items in your share this week.
Lettuce, cabbage, sweet corn, peppers, onions, shallots, regular tomatoes, Roma tomatoes, cherry tomatoes, eggplant, zucchini, blackberries and green beans.
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.
GFF farmers market this Wednesday at Sapore
Even though the upcoming farm-to-table dinner at Loretta Paganini's restaurant Sapore is sold out, you can still be part of the activities that day. We will have a mini-farmers market from 4:30 - 6 p.m., Aug. 23, in the parking lot of the restaurant at 8623 Mayfield Road in Chesterland.
Please join us and stock up on your favorite produce items, beef, chicken and pork from Meadow Creek Meats, as well as other farm store goodies!
Available in our farm store this week
The list is growing, and canning tomatoes are finally here! Want to add some favorites to your weekly share or preserve a bunch of your favorite veggies to eat all winter? Look for quantities of these items, small and large, in our farm store. More items are added weekly.
Canning tomatoes - $13/half-bushel
Eggplant - $2/each
Green beans - $3.25/quart; $12/peck; $20/half-bushel
Green bell peppers - $1.50/each
Green cabbage - $2.50/small head; $3.50/large head
Hot banana peppers - $2/bag of 6; $13/half-bushel
Roma tomatoes - $3.50/quart; $15/half-bushel
Shallots - $3/half-pound
Storage onions, red & white - $1.50/each; $20/half-bushel
Sweet banana peppers - $2/bag of 6; $13/half-bushel
Sweet onions - $2.25/each; $20/half-bushel
Zucchini - 3 for $1.50; $20/half-bushel
We include recipes each week using the items in your share. While we always find 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
Every year at about this time I make a big pot of my grandmother's stuffed cabbage. It doesn't matter if it's 90 degrees outside. I dedicate a couple of hours in the hot kitchen to whip up what could be my favorite meal of all time, the essential dish for any family reunion or even small picnics with only our close family. The hardest part of extracting this recipe from my grandma who, as the first grandchild I named Nanny, was getting exact amounts for the ingredients. My uncle did his best to replicate her recipe out of her "little bit of this, some of that" instructions. It's pretty darn close!
|My grandma gave me many recipes and taught me how to can tomatoes and sauerkraut. |
Nanny's Stuffed Cabbage
1 large head cabbage
1 pound ground meat
1 cup cooked rice
1 onion chopped
1 egg slightly beaten
1 tsp. salt
Pepper to taste
1/2 tsp. allspice
18/ tsp. nutmeg
1/8 tsp. garlic powder
1 can sauerkraut
2 8-oz. or 1 15-oz. can tomato sauce
1/4 cup firmly packed brown sugar
Preheat oven to 350. Core cabbage. Place core end down in saucepan and add about 2 inches of boiling water.
Simmer until cabbage leaves are just soft enough to roll easily. Drain & cool (but don't let them cool too much or they will stiffen back up.)
Meanwhile combine beef, rice, onion, egg, salt, pepper, allspice, nutmeg and garlic powder. Carefully remove leaves from cabbage. Place beef mixture in center of cabbage leaves dividing evenly. Roll up leaves, tucking in edges.
In a large baking pan, combine sauerkraut, half of the tomato sauce & brown sugar. Place cabbage rolls, seams down on the sauerkraut. Pour remaining tomato sauce & brown sugar over rolls.
Cover with foil and bake in preheated oven for 3 hours.
On heated serving platter arrange cabbage rolls on sauerkraut. Serve with sour cream if desired.
Here is another seasonal favorite, and a great way to use up some of those tomatoes.
One pie crust - I cheat and use the Pillsbury crust in the red box you can find in the dairy case.
5 cloves of garlic, sliced
6 fresh basil leaves, large, whole
3/4 cup mayo
1/2 cup grated parmesan cheese
1/4 tsp. pepper
1/4 tsp. garlic powder
2 Tbsps. butter
1/2 sleeve of Ritz crackers
Peel and slice tomatoes, remove seeds and lay on paper towels to soak out excess juice for half an hour. While tomatoes are drying, bake pie crust according to directions on box. Remove from oven and let cool. Layer tomatoes, garlic slices and basil into the pie crust. Mix mayo, parmesan cheese, pepper and garlic powder together. Spread on top of tomatoes, garlic and basil. Melt butter, crush Ritz crackers, mix and sprinkle on top. Bake at 425 for 25 minutes.
Recipe adapted from FoodNetwork.com
And one more tomato recipe Debbi Snook from the PD sent me; she says it's her favorite tomato recipe, and I understand why.
Gratin of Cherry Tomatoes with Ricotta & Basil Topping
3 Tbsps. olive oil
2 pounds cherry or grape tomatoes (preferably a mixture of red and yellow)
1/4 cup fine dried bread crumbs
1 clove garlic, minced
1/2 cup chopped fresh basil, divided use
3/4 tsp. salt, divided use
2 to 3 tsps. freshly ground black pepper
1 cup ricotta cheese
2 Tbsps. all-purpose flour
1/4 cup heavy cream
Heat oven to 425.
Prepare the tomatoes: Choose a shallow baking dish just large enough to hold the tomatoes snugly packed in a single layer. Using 2 tablespoons of the oil, grease bottom and sides of dish, then add tomatoes and roll them around to coat with oil.
Make the topping: In a small bowl, combine crumbs, garlic, 5 tablespoons basil, 1/4 teaspoon salt and the pepper. Sprinkle half the mixture over oiled tomatoes; set remainder aside.
Make ricotta-basil mixture: In a mixing bowl, combine ricotta, remaining basil, 1/2 teaspoon salt, eggs, flour and cream. Stir until well-blended and creamy. Pour mixture over crumb-topped tomatoes.
Assemble, bake grating: Sprinkle remaining crumb mixture over gratin, then drizzle with remaining 1 tablespoon of olive oil. Place in preheated oven and bake until the cheese is slightly browned and tomatoes have not yet burst - about 15 minutes.
Serve hot or at room temperature, spooned onto individual plates.
Recipe adapted from "The Vegetarian Table: France" by Georgeanne Brennan (Chronicle 1995).
Save the date
Our Fall Harvest Farm Festival will be Sept. 9. Farm tours, fall treats, old-fashioned games (bobbing for apples, sack races, etc.) and pony rides are planned. Stay tuned for more info, but until then, mark your calendar!
The first two classes have sold out! Don't wait till the last minute to sign up for the next one if you want to be sure to get in. You can still sign up for the next class, which is Aug. 25, as well as the September and October classes. And, look for a special treat in October when our very own in-house chef, Rachel Machesky, will be teaching a class.
CSA Cooking Classes
Aug. 25, 6 p.m.
Loretta Paganini School of Cooking, 8613 Mayfield Road, Chesterland
Cost: $45 for members, $65 for non-members (The extra $20 covers the cost of a week's share, which is sent home with the student.)
Using products delivered straight from Geauga Family Farms Community Supported Agriculture bags, attendees will prepare and take home the week's share for several wholesome and delicious dishes. Chef Kate will lead the group in all aspects of preparation, packaging, will offer tips on handling and storage, and demonstrate how to make three dishes as she prepares a tasty meal for the group. One of the Farmers will also be at each class to answer questions. If you've ever been stumped by how to use the surprise items in your CSA, this is the place to find inspiration!
There will be additional classes each month. Visit lpscinc.com
for more information.
To sign up for the classes, click here
Farm-to-Table Dinner at Sapore
Aug. 23, 6 p.m.
Sapore Restaurant, 8623 Mayfield Road, Chesterland
Join Chef Loretta Paganini and Geauga Family Farms as they join together for a farm-to-table dinner. The dinner will feature Chef Loretta's excellent cuisine fashioned from Geauga Family Farms' finest produce and meats.
Local food, farming, environment in the news
We have so many things we'd like to share with you regarding the local food movement, what is affecting the food you eat and the world around us, and much, much more, but we don't want to make our newsletter any
longer. So, we include links to articles you may find interesting. Here are a few. If you run across any articles you find interesting and think other members would be interested in reading, feel free to send us the link for inclusion in an upcoming newsletter.
(Between the regular business hours of 9 a.m. - 5 p.m. Monday - Saturday ONLY PLEASE!)
Laura Dalheim, 440-478-9849,
Rachel Machesky, 216-246-8254,
Geauga Family Farms, Middlefield, Ohio 44062