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       Week  11                           Geauga Family Farm CSA                           Aug. 21, 2018 

The Fair Share     

What's cropping up!
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"That lifestyle wears you down fast,
so I started to take better care of myself.
I exercise, sleep eight hours a night,
take vitamins, eat organic foods,
skip foods that aren't good for me,
and I surround myself with
amazing artists and friends."
~ Beth Riesgraf, American actress


 
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Survey says...
Welcome to Week 11 of the of the 2018 summer season.

We are already gearing up for our fall CSA program, but we would like to hear from you, because your feedback is what helps us decide the best way to keep our members happy. 

Member feedback convinced us that we should add the small share size back to our offerings. Your feedback also made the decision to include the option of vacation holds, along with many other improvements along the way. 

Please consider sharing your thoughts on a quick survey that will appear in your inbox in the next several days. We will compile your responses and they will help us to plan for our six-week fall season that is delivered at a limited number of pick-up sites one day a week. We typically offer one size, which is roughly equivalent to our medium shares.

Please let us know your thoughts once you receive the survey. We appreciate your feedback, and look forward to hearing from you!

Warmly,
John Egan, Constance Hendrick and the farmers and families of Geauga Family Farms
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In this week's shares  
Look for some of these items in your share this week. *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.
  
Sweet corn, regular tomatoes, heirloom tomatoes, Roma tomatoes, watermelon, cantaloupe, red or green cabbage, green or yellow beans, cherry tomatoes, hot banana peppers, poblano peppers, jalapeño peppers, bell peppers, eggplant, Swiss chard, chives, storage onions, bunching onions, lettuce, beets and shallots.

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.
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Labor Day Sale  
Get ready for Labor Day weekend and stock up on Geauga Family Farms beef. Grass-fed ground beef is on sale for $5.99 a pound up to 5 pounds. Grass-fed beef tenderloins, 8 oz. each, are $7.99 a pound. Order now from our farm store hereThe sale ends Aug. 31. 
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Bulk items  
Want to do some canning, make homemade pickles or sauerkraut? You'll find the following bulk items, as well as smaller quantities of a lot of other veggies, in our farm store here. Look for even more items as we progress through the season.
 
Yellow beans: 1 peck $12.50; 1/2 bushel $21; bushel $40
Beets: 1/2 bushel $22
Roma Tomatoes: 1/2 bushel $15;  bushel $29
Storage onions (red or yellow): 5-lb. bag $7; 10-lb. bag $11.50
Sweet onions: 5-lb. bag $7; 10-lb. bag $11.50; 1/2 bushel - $21
Swiss chard: 1 bushel  $25.25
Tomatoes: #1 Slicers - $15/10 lb. box
Tomatoes: #2 Canners - 1/2 bushel, $11; bushel, $20

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Now in our farm store  
In addition to bulk items and those listed below, we have all kinds of produce and non-produce items in our farm store including bread, honey, jams and more. Anyone is welcome to purchase extras from our farm store here
Yellow beans: $4.50/1-lb. bag 
Cantaloupe (small): $2.75/each
Green bell peppers : $1.75 each
Cherry tomatoes: $3.75/pint
Poblano peppers: $2.20/bag of 4-6Watermelon (small): $3.75 (limited quantities)
Hot or sweet banana peppers: $2.35/bag of 6
Swiss chard: $3.75/bunch
Tomatoes: $4.50/quart
Eggplant: $2.25/each
Red or green cabbage: 2.50/each
Shallots: $3/1/2 pound

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Recipes
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 JEgan@geaugafamilyfarms.org.

Here are a few recipes for all the tomatoes we're seeing in our shares.

Big-Batch Fresh Tomato Sauce
30 tomatoes (about 60 medium)
4 onions
2 heads garlic
1/2 cup olive oil
Kosher salt and pepper
1 6-ounce can tomato paste
1 bunch fresh basil
Peel the tomatoes. Bring a large pot of water to a boil. Meanwhile, fill a large bowl with ice water. Using a paring knife, core each tomato and score a small X in the bottom. In batches, carefully add the tomatoes to the boiling water and leave in just until the skins begin to split, 15 to 30 seconds, then transfer to the ice bath. Peel the tomatoes and discard the skins.
Chop the tomatoes. Cut the tomatoes in half and squeeze out and discard the seeds. Coarsely chop.
Prep the onions and garlic. Peel and chop the onions, and peel and slice the garlic.
Cook the sauce. Heat the oil in 2 large pots (at least 9 quarts each) over medium heat. Divide the onions, garlic, 3 tablespoons salt, and 1 teaspoon pepper between the pots and cook, stirring occasionally, until the onions are tender, 10 to 12 minutes. Add the tomato paste and tomatoes and cook, stirring occasionally, until the sauce has thickened, about 1 hour. Remove the basil leaves from the stems and stir into the sauce. Use the sauce immediately or freeze it for up to 3 months.
Recipe from Real Simple magazine

Fresh Tomato Salsa
Double or triple a batch of this fresh salsa to share with friends.
1 1/2 pounds fresh, ripe tomatoes, cut into large pieces (use any combination of tomatoes you have on hand)
1 small onion, cut into large pieces
1 or 2 jalapeños, seeded and cut in half (optional based on your heat tolerance)
2 limes, juiced
1 Tbsp. olive oil
½ - 1 cup fresh cilantro
1/2 tsp. ground cumin
Sea salt and fresh ground pepper, to taste
Give the tomato pieces a squeeze to remove extra juices. Set juice aside for another use or discard. Place tomatoes, onion, jalapeño peppers, lime juice, olive oil and cilantro in a food processor and pulse until it reaches your desired consistency. Season with cumin, salt and pepper to taste.
Serve with tortilla chips. Perfect for Taco Tuesday.
Recipe by Michelle Bandy-Zalatoris

Tomato Pie
One pie crust, homemade or boxed
6 tomatoes
5 cloves of garlic, sliced
6 fresh basil leaves, large, whole
3/4 cup organic mayo
1/2 cup grated Parmigiano-Reggiano cheese
1/4 tsp. pepper
1/4 tsp. garlic powder
2 Tbsps. butter
1/2 sleeve of your favorite 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. Remove from oven and let cool. Layer tomatoes, garlic slices and basil into the pie crust. Mix mayo, cheese, pepper and garlic powder together. Spread on top of tomatoes, garlic and basil. Melt butter, crush crackers, mix and sprinkle on top. Bake at 425 for 25 minutes.
Recipe by Laura Dalheim
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Area events
Farm-to-Table Dinner at Sapore
Make your reservations now! Just a few seats left!       
Aug. 22, 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.
 
For more information or to sign up for the dinner, click here.
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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.
CONTACT US
(Between the regular business hours of 9 a.m. - 5 p.m. Monday - Saturday ONLY PLEASE!)
 
Farm Representative

John Egan, 440-749-6137,  
Constance Hendrick, 214-636-0335,

Geauga Family Farms, Middlefield, Ohio 44062
Geauga Family Farms, 16505 Mumford Road, Burton, OH 44021
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