Week 9 Geauga Family Farm CSA Aug. 7, 2018
"I would like to see people more aware
of where their food comes from.
I would like to see small farmers empowered.
I feed my daughter almost exclusively organic food."
~ Anthony Bourdain
Welcome to Week 9 of the of the 2018 summer season.
This is the time of the season when we celebrate the abundance of so many wonderful fruits and vegetables. The fields are full and boxes will be heavy with items like corn, peppers, melons and squash. We are so thankful for this, at a time when other parts of the country are fighting fires and drought, and we hope you enjoy the changing variety of items that are showing up in your weekly shares this month.
One of our favorite holidays to celebrate this abundance is tomorrow, Aug. 8. It is national Sneak Some Zucchini onto Your Neighbor's Porch Day. We love the ideas that people have developed over the years to share the bounty, from decorating zucchini to wrapping them like sub sandwiches to leaving them in baskets on neighbors' porches in the middle of the night. To celebrate further, we are including a range of great zucchini and summer squash recipes.
We hope you have some fun during this abundant time of the year. Instead of getting overwhelmed, try to celebrate the delicious harvest by using it as an opportunity to share with friends and neighbors. Throw an appetizer party. Have a zucchini cook-off. Drop off some of your extras at a local food pantry. Host an out-of-the-box potluck with other CSA members. Sneak something yummy onto your neighbor's porch.
John Egan, Constance Hendrick 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. *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.
Lettuce (green leaf, red leaf, romaine), beans, tomatoes, cherry tomatoes, hot banana peppers, sweet banana peppers, jalapeño peppers, sweet onions, red storage onions, watermelon, cantaloupe, ground cherreies, cucumbers, pickles and beets.
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.
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.
Beets: 1/2 bushel - $22 (for canning)
|Cucumbers: 1/2 bushel - $25|
|Cherry tomatoes: 1/2 bushel - $26 (equals 15 pints)||Swiss chard: $26 for one full cabbage box|
Green cabbage: bushel - $22.50
Kale: $26 for one full cabbage box
|Kohlrabi: 1/2 bushel - $24||Sweet onions: 1/2 bushel - $21|
|Tomatoes: #1 Slicers - $15/10 lb. box||Tomatoes: #2 Canners - 1/2 bushel, $10; bushel, $20|
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
Heirloom tomatoes: $3.25 each
|Cherry tomatoes: $3.75 a pint|
Green bell peppers : $1.75 each
Hot or sweet banana peppers: $2.35/bag of 6
|Jalapeños: $2/bag of 6||Eggplant: $2.25 each|
NEW! Ground cherries: $3.75 a pint
|Maple syrup: $15/quart|
|Cantaloupe (small): $2.75 each|
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.
In honor of the national holiday, Sneak Some Zucchini Onto Your Neighbor's Porch Day celebrated annually on Aug. 8, we've included lots of recipes to help you use up all that squash.
Summer Squash Lemon Squares
1 cup flour
1 stick unsalted butter
¼ cup powdered sugar
Mix until crumbly, put into a 9-inch square baking pan, and bake for 15 minutes at 350. While that is baking, beat two eggs slightly, add juice and rind of 1 lemon.
1 cup sugar
2 Tbsps. flour
1/2 tsp. baking powder
1 summer squash, grated
Add the above to the egg mixture, and pour over the pre-baked crust. Bake about 20 minutes at 325. Remove from oven and sprinkle with powdered sugar while still warm.
Recipe from mereleighfood.com
Summer Squash Lasagna
3 medium squash, cut lengthwise into 1/4-inch-thick slices
1/2 tsp. salt
2 Tbsps. extra-virgin olive oil
1 pound ground beef
1 cup diced yellow onion
2 (14.5-ounce) cans petite diced tomatoes, drained
2 Tbsps. Italian seasoning, divided
2 tsps. garlic salt, divided
4 cups part-skim ricotta cheese
2 cups grated Parmesan cheese
1 (8-ounce) package no-boil lasagna noodles
2 cups shredded mozzarella cheese
Preheat oven to 350°. Spray a 2 1/2-quart shallow baking dish with nonstick cooking spray. Set aside.
Place squash in a single layer on paper towels. Sprinkle with salt, and let stand 15 minutes. Press with additional paper towels to remove excess moisture.
In a large nonstick skillet, heat olive oil over medium-high heat. Cook beef and onion, stirring until beef is browned and crumbly, 6 to 8 minutes. Set aside.
In a medium bowl, stir together tomatoes, 1 tablespoon Italian seasoning, and 1 teaspoon garlic salt. In a separate bowl, stir together ricotta, Parmesan, remaining 1 tablespoon Italian seasoning, and remaining 1 teaspoon garlic salt.
Spread 1/2 cup tomato mixture evenly in prepared dish. Top evenly with half of noodles. Cover evenly with one-third of squash. Gently spread half of ricotta mixture over squash; sprinkle with half of beef mixture. Top with half of remaining tomato mixture. Starting with noodles, repeat layers once. Top with remaining one-third squash.
Bake, uncovered, 30 minutes. Top with mozzarella, and bake until cheese is golden brown, approximately 10 minutes more. Let stand 10 minutes before serving.
Recipe from TasteoftheSouthmagazine.com
No-Noodle Zucchini Lasagna
2 large zucchini
1 Tbsp. salt
1 pound ground beef
1 1/2 tsps. ground black pepper
1 small green bell pepper, diced
1 onion, diced
1 cup tomato paste
2 cups tomato sauce
1/4 cup red wine
2 Tbsps. chopped fresh basil
1 Tbsp. chopped fresh oregano
Hot water as needed
1 (15 oz.) container ricotta cheese
2 Tbsps. chopped fresh parsley
2 cups spinach, blanched and drained
1 pound fresh mushrooms, sliced
8 oz. shredded mozzarella cheese
8 oz. grated Parmesan cheese
Preheat oven to 325. Grease a deep 9x13 inch baking pan.
Using a mandoline, slice zucchini lengthwise into 1/4-inch slices. Sprinkle slices lightly with salt; set aside to drain in a colander.
To prepare the meat sauce, cook and stir ground beef and black pepper in a large skillet over medium high heat for 5 minutes. Add in green pepper and onion; cook and stir until meat is no longer pink. Stir in tomato paste, tomato sauce, wine, basil, and oregano, adding a small amount of hot water if sauce is too thick. Bring to a boil; reduce heat and simmer sauce for about 20 minutes, stirring frequently.
Meanwhile, stir egg, ricotta, and parsley together in a bowl until well combined.
To assemble lasagna, spread 1/2 of the meat sauce into the bottom of prepared pan. Then layer 1/2 the zucchini slices, 1/2 the ricotta mixture, all of the spinach, followed by all of the mushrooms, then 1/2 the mozzarella cheese. Repeat by layering the remaining meat sauce, zucchini slices, ricotta mixture, and mozzarella. Spread Parmesan cheese evenly over the top; cover with foil.
Bake for 45 minutes. Remove foil; raise oven temperature to 350, and bake an additional 15 minutes. Let stand for 5 minutes before serving.
Baked Zucchini Fries
1 cup Panko
1/2 cup freshly grated Parmesan cheese
1 tsp. Italian seasoning
Kosher salt and freshly ground black pepper, to taste
4 zucchini, quartered lengthwise
1/2 cup all-purpose flour
2 large eggs, beaten
2 Tbsps. chopped fresh parsley leaves
Preheat oven to 425. Coat a cooling rack with nonstick spray and place on a baking sheet; set aside.
In a large bowl, combine Panko, Parmesan and Italian seasoning; season with salt and pepper, to taste. Set aside.
Working in batches, dredge zucchini in flour, dip into eggs, then dredge in Panko mixture, pressing to coat.
Place zucchini onto prepared baking sheet. Place into oven and bake for 20-22 minutes, or until golden brown and crisp.
Serve immediately, garnished with parsley, if desired.
Recipe from DarnDelicious.net
2 Tbsps. butter
2 onions, chopped
2 potatoes, peeled and diced
8 zucchinis, chopped
1/4 tsp. dried thyme
1/4 tsp. dried rosemary
1/2 tsp. dried basil
1/4 tsp. ground white pepper
4 cups chicken broth
1 cup whole milk
1/4 cup dry potato flakes
In a large frying pan, melt butter or margarine; add onion and saute until translucent. Add diced potato, zucchini, thyme, rosemary, basil, and white pepper, and cook for 5 minutes.
In a medium-sized cooking pot, add broth and bring to boil. Add zucchini/potato mixture; reduce heat and simmer about 15 minutes.
When cooked, puree in food processor or blender in batches. Return to cooking pot, add milk and bring just to boil, but do not boil. Add instant mashed potato flakes and soy sauce and stir well. Adjust seasonings to taste. Garnish with dill weed. Soup may be served hot or chilled.
Recipe from AllRecipes.com
2 cups grated zucchini
1 cup white sugar
1 cup brown sugar
2 cups flour
1 cup vegetable oil
3 tsp. cinnamon
1 tsp. salt
2 tsp. baking soda
1 tsp. baking powder
4 oz. cream cheese
1/2 cup butter
2 cups powdered sugar
1 tsp. vanilla
Mix all ingredients together and pour into greased 9 x 12 pan. Bake at 350 for 30 minutes. Cool, then frost.
Recipe from Kathy Yutzy
1 cup oil
1 cup honey
3 tsps. vanilla
2 cups grated zucchini
2/3 cup chopped nuts
3 cups whole wheat flour
1 tsp. baking soda
3 tsps. cinnamon
1/4 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 two greased bread pans and bake at 325 for 1 hour. Remove and cool on rack.
Recipe from Kathy Yutzy
Farm-to-Table Dinner at Sapore
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.
Maplestar Farm Farm-to-Table Dinner
Aug. 19, 4 - 8 p.m.
Maplestar Farm, 10382 Washington St., Auburn Township
Jake and Dawn Trethewey invite you to their organic farm for a celebration of local food benefiting two causes near and dear to their hearts. Maplestar Farms and Driftwood Catering are collaborating on a farm-to-table menu of small plates showcasing a diversity of Ohio flavors. Guests will tour the farm, sample appetizers in the field, and enjoy Great Lakes Brewing Company beer and special wine pairings from Wente Vineyards, 100 percent estate-grown wines. Proceeds will support Ohio's organic farmers with a gift to the Ohio Ecological Food and Farm Association and Ohio veterans with a gift to Operation Homefront.
For more information, or to get tickets for the event, 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!)
John Egan, 440-749-6137,
Constance Hendrick, 214-636-0335,
Geauga Family Farms, Middlefield, Ohio 44062