Week 13 Geauga Family Farms CSA Aug. 29, 2017
that the cultivation of the earth
is the most important labor of man.
are the founders of civilization."
Sapore farm-to-table dinner
Welcome to Week 13 of the CSA season!
Our server brings out the salad course.
|Peach & Blackberry Cobbler |
with Honey Gelato.
Last Wednesday, we had the distinct pleasure of having dinner at Sapore in Chesterland. It wasn't just any dinner. The entire meal was prepared using Geauga Family Farms produce. The meal,
imagined by Loretta Paganini and brought to life by Loretta herself along with the chefs in her Sapore restaurant kitchen, was simply delicious.
The dinner began with Goat Cheese Stuffed Sweet Peppers and Cheddar Corn Chowder with Crispy Bacon Chips for appetizers, followed by a Summer Mixed Melon Salad with Champagne Vinaigrette. The Pan-Seared Walleye was also locally sourced and served with Fresh Vegetable Ratatouille fresh from GFF. The Grilled Flank Steak was provided by GFF partner James Troyer at Meadow Creek Meats and served with Tomato Balsamic Steak Sauce and Heirloom Potato Salad. To top it all off, dessert was an amazing Peach & Blackberry Cobbler made even sweeter with house-made Honey Gelato.
|The mini farmers market before the dinner gave everyone a chance to take home GFF produce.|
|Flank Steak with Tomato Balsamic Steak Sauce & Heirloom Potato Salad|
No one went home hungry, that's for sure! In fact, I think we all may have waddled to our cars. Some of the guests were members of GFF, and others were tasting our produce for the first time. Everyone had a chance to purchase produce to take home with them from our mini-farmers market out front before the dinner.
The dinner was such a huge success that Loretta is already talking about having another dinner this fall. Be sure to get your reservations in as soon as we announce the date!
~ 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.
Fingerling potatoes, yellow and green beans, Roma and regular tomatoes, lettuce, green peppers, Carmen peppers, Yummy Orange peppers, sweet banana peppers, spaghetti, acorn and yellow squash, zucchini, basil, eggplant and Asian greens.
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.
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
Members-only beef sale!
It's time to fill your freezer with beef for hearty dishes to make this fall and winter. Our beef is on sale while supplies last. The sale price is good for up to 5 pounds of each type per member.
Ground beef - $6/pound
Stew beef - $5.50/pound
Place your order now in our farm store here
A note from happy first-year CSA members
We love to hear from our members. Here is a note from Tyler Tremaglio and Sarah Stroop, first-year members from Willowick who pick up at Jones Day, one of our corporate sites. The couple has attended every one of the CSA cooking classes at the Loretta Paganini School of Cooking and loved every one. Here is what they had to say about their experiences so far as new members of Geauga Family Farms.
As first time CSA members, Tyler and I didn't really know what to expect. We had decided that we wanted to join a CSA during late winter/early spring and started shopping around. Tyler found Geauga Family Farms and we both agreed they fit our needs best, so we became members.
When the first box arrived, we were, admittedly, overwhelmed. By week two, we were in agreement that we were going to renew our membership again next year. Some of our favorite things about the CSA is, of course, all the fresh vegetables we get, but also the variety in every box. Being members of the CSA has gotten us out our comfort zone and made us try new types of veggies that we ourselves never would have picked up at a grocery store.
Supporting farmers in our area was our main goal when we signed up, but knowing that we are getting fresh vegetables that are of a very high quality is invaluable. We no longer have to go to the grocery store and look through mounds of veggies that have been sitting there for who knows how long and have been touched by an undetermined amount of people. It has just been a wonderful experience for us and we are excited every week for our next box of goodies!
Another thing we have found to be very helpful is the cooking classes offered at Loretta Paganini's. Helpful tips on storage, preserving and cooking methods have made a huge difference for us. It's also nice to go spend an evening with other CSA members and talk about different experiences and tips or tricks they have learned over their membership tenure. We have really enjoyed our first season as members of Geauga Family Farms and are looking forward to the many seasons to come!
Sarah Stroop & Tyler Tremaglio
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
Did you miss out on the third CSA cooking class of the season? Well, if you did, you're still in luck because here are the recipes from last week's class. Enjoy!
2 Tbsp. extra virgin olive oil
1 small onion, minced
2 cloves garlic, minced
1 zucchini, rinsed and cut into 1/4 inch dice
1 yellow summer squash, rinsed and cut into 1/2 inch dice
2 tomatoes, seeded and cut into 1/2 inch chunks
2 qts. chicken stock
1/2 small green cabbage, cored and shredded
1 can (15 oz.) cannellini beans
2 Tbsp. fresh parsley, chopped
2 Tbsp. fresh basil, chopped
Salt and freshly ground pepper, to taste
Freshly grated Parmesan cheese, as desired
Heat the oil in a large stockpot over medium-high heat.
Stir in the onion, garlic, zucchini, and summer squash; cook, stirring frequently for 5 minutes. Stir in the tomatoes and cook 5 minutes longer. Pour in the stock, and then add the cabbage. Simmer the soup uncovered, stirring occasionally, for 25 minutes.
Stir the cannellini beans into the soup. Season to taste with salt and pepper. Simmer for 5 minutes.
Serve in large bowls with fresh herbs and plenty of Parmesan cheese.
2 cups all-purpose flour
8 Tbsp. butter, chopped and chilled
2 egg yolks
3/4 tsp. salt
3-4 Tbsp. cold water
Sift flour onto a flat surface and make a large well in the center. Place butter, egg yolks, salt and a small amount of water in well and quickly work with fingertips until partly mixed. Using fingertips of both hands, gradually work in flour to form coarse crumbs. If crumbs are dry, add more water, a few drops at a time. Press dough into a ball - it should be soft but not sticky.
Lightly flour working surface and blend dough by pushing it away with the heel of your hand and gather it up with either a scraper or a spatula. Dough should be smooth and pliable and should peel easily from working surface. Press into a ball. Wrap in plastic wrap and refrigerate for 10-15 minutes. Wrapped dough can be kept in the refrigerator for up to 3 days and in the freezer for 6 months.
Bacon, Onion & Brie Tart
1/2 onion, diced
2 cloves garlic, minced
1/2 lb. bacon, chopped
1 cup brie, outer rind removed, diced
1 recipe pate brisee
3/4 cup heavy cream
1/2 tsp. salt
1/4 tsp. white pepper
Pinch of nutmeg
Beat eggs thoroughly; add in the cream, nutmeg, salt and pepper. Blend well.
Cook bacon in a large saute pan. Remove from the pan once browned. Add onion and garlic to the pan and saute briefly, until edges begin to lightly brown. Remove onions and garlic from the pan, drain off any excess fat. Line the tart pan with brie, onion, garlic and bacon.
Pour custard into the tartlets, filling it 3/4 of the way full. Bake in pre-heated 350°F oven. Bake 20-30 minutes or until set and browned.
1 large eggplant, sliced
1/4 cup milk
1 cup flour
1 cup bread crumbs
1 Tbsp. Italian seasoning
1/2 cup grated Parmesan cheese
2 Tbsp. extra virgin olive oil
2 Tbsp. unsalted butter
1/2 lb. provolone cheese, shredded or thinly sliced
Pomodoro sauce, as needed (recipe follows)
Salt and freshly ground black pepper to taste
1 lb. Linguine or Spaghetti
Preheat oven to 400°F. Slice eggplant into 1/2-inch thick pieces. Set up a dredging station, so 3 wide, low bowls. One with eggs and milk whisked together, one with flour and 1/4 cup parmesan cheese together, and the third with bread crumbs and Italian seasoning mixture. Season each bowl with a bit of salt and pepper.
Coat each slice of eggplant in the flour, then the egg, and finally into the bread crumbs.
On medium-high heat, melt the olive oil. Sauté the breaded eggplant until they are golden brown on both sides. Remove to paper towels spread over a sheet pan to drain.
Place 1/2 cup of the warm Pomodoro sauce in the bottom of a baking dish large enough to hold the eggplant in one layer. Add the cooked eggplant to the baking dish; cover with the more of the tomato sauce and the provolone and the remaining parmesan.
Cook until cheese starts to brown, about 15 minutes. While eggplant is baking, cook pasta in a large pot of salted water, according to package directions.
2 Tbsp. extra virgin olive oil
1/2 cup onion, finely chopped
2 cloves garlic, minced
2 cups tomato sauce
2 cups fresh tomatoes, seeded and diced
1/4 tsp. crushed red pepper
1 Tbsp. fresh basil
Salt and pepper, to taste
Sauté onion and garlic in olive oil until onions are transparent. Add tomatoes and sauté until soft. Add tomato sauce and basil to mixture; season with salt, pepper and crushed red pepper. Simmer for 10 minutes.
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!
CSA Cooking Classes
Friday, Sept. 29, 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
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