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               Week  8                       Geauga Family Farm CSA                    July 31, 2018 

The Fair Share     

What's cropping up!
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Community
Welcome to Week 8 of the of the 2018 summer season.

One of our favorite things about community supported agriculture is the sense of community that it creates as people come together around the food.
 
Conversations regularly break out at the pick-up sites about what to do with different vegetables, especially the more unusual ones. Preferred recipes are exchanged or shared with our farm reps to include in the newsletter. 

Many people have never cooked with things like kohlrabi before and they talk about the fun challenges of trying new things. They never would have purchased some of these items at the store, but because it showed up in the box they were eager to give it a try.
 
We love to see our members connect with one another and we love to know that the creative people who belong to Geauga Family Farms are finding new and delicious things to do with our produce every day. Your energy, creativity and sense of adventure make this all worthwhile!

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.
  
Tomatoes, cherry tomatoes, cabbage, kohlrabi, green peppers, *hot banana peppers, sweet banana peppers, small red potatoes, sweet onions, beans, cucumbers, pickling cucumbers, broccoli, Swiss chard, kale, chives, bunching onions, peas, lettuce (red leaf, romaine), garlic, eggplant and beets (golden, red).

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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Bulk items  
Want to do some canning, make some  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
Cucumbers: 1/2 bushel - $22
Green cabbage: bushel - $22.50
Kale: $26 for one full cabbage box
Kohlrabi: 1/2 bushel - $24
Sweet onion: 1/2 bushel - $21
Tomatoes: #1 Slicers - $15/10 lb. boxTomatoes: #2 Canners - 1/2 bushel, $10; 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
Heirloom tomatoes: $3.25 each
Cherry tomatoes:  $3.75 a pint
Green Bell peppers : $1.25 each
Hot Banana Peppers: $2.35/bag of 6
Sweet Banana Peppers: $1.75 eachEggplant: $2.25 each
Certified organic eggs: $4.25/dozenMaple syrup: $15/quart

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First farm tour of the season - NOTE TIME CHANGE
Get to know your farmers! Join us Saturday, Aug. 4 for our first farm tour of the 2018 season. We will gather at the farm of Noah and Kathy Yutzy to tour the fields and greenhouses, sample some dishes using current items from the shares, pony rides and more. The visit will run from 10 a.m. - 3 p.m., but join us when you are able. Please remember to bring insect repellent and to wear shoes appropriate for walking through potentially muddy fields. The Yutzy Farm is located at 17050 Nash Road in Middlefield.
 
Please sign up for the farm tour so we know how many people to expect. To sign up, visit our farm store here.
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The Clean Eats Fast Feets blog returns
Many returning members will remember GFF member Megan McCarthy blog Clean Eats Fast Feets. New members, we'll let you in on a little secret - you're in for a treat! We have shared Megan's blog in the past and are excited to share it with you again. Enjoy! You can follow her blog here
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Crisp Kale Salad with Sweet Cherries & Tangy Feta
I remember the first time I ingested kale.

It was 2012, and I had gotten a boatload of this earthy vegetable in my very first CSA (Consumer Supported Agriculture) share. I was a newbie to the greens game, and if I'm being totally honest, I was pretty intimidated. It's shocking I know, but I was not always the veggie goddess you see before you today. Thankfully, I've evolved over the past six years. 

Back then though, when it came to leafy greens, I hadn't really ventured out of the lettuce stage so consuming kale was like jumping off the highest of high dives after previously wading in the kiddie pool. I had no idea what I was getting myself into.

I was freaked out, but I had signed up for a CSA share specifically to push myself out of my culinary comfort zone, and I wasn't backing down now. The bill was paid, the food had arrived, so with vigor, I tore off one whole leaf and added it a blender bursting with fruit. My kale to berry ration was 0.00000001 to 10. Basically, I was trying to start small and masquerade the flavor.

With trepidation, I poured my slightly lumpy smoothie into a tall clear glass, a rookie mistake if I ever did see one, and I was horrified by the scene before me. The color was reminiscent of camouflage, and I don't mean the trendy patterns you see in stores today. I mean the roll in the ground, half-faded, murky greens and greys worn by soldiers on their last day of training camp, after they've frolicked in the mud one too many times. It wasn't a good look, but it was too late to turn back.

I grabbed my noxious cocktail, my morning list, and headed out to our three seasons room. I was going to make a moment out of this smoothie, much like my morning cup of coffee. With my pen poised in one hand, ready to write out my daily To Do's, I took my first tentative sip.

Chunky. Hmm, perhaps I should have blended it longer.

Another taste. It's kinda warm. Next time, I'll add ice.

More tidbits on the tongue. Very fruity, but a pint of strawberries will do that. 

A fourth swig now. Definite hints of kale. Yeah, kale. 

I took a great big swallow and relished in my new-found healthy ways. Had my hair been long, I'm sure I would have shaken out my mane, while a sunbeam captured me in my nutritionally ramped up glory.  I could practically feel my cheeks glowing, my skin rehydrating, and my intestines fortifying.

I was on a new path to personal growth and wellness and kale, this bold, brassy, green, was the first step of my spiritual journey. 

I felt inspired, invigorated and ready to conquer the world.

And the my stomach started to gurgle. Now, I come from a long line of gassy people, on both sides, so I didn't take much notice.

Until my gut roared with urgency, and I was forced to catapult myself to the nearest bathroom until every sip of kale I had swallowed exited stage left (or really rear).

I learned lots of things that day, but mostly kale has a lot of fiber.

Thankfully, I and my digestive system, have come a long way since then.

Hence this simple salad complete with massaged kale, sweet cherries, tangy feta cheese and candied walnuts. It's healthy, it's easy, and it's a flavor explosion in your mouth. As for the other end, well that depends on how regularly you consume kale.
(Find her recipe below, and find many more hilarious and delicious recipes on her blog.)
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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.

Kale Salad with Sweet Cherries, Tangy Feta & Candied Walnuts
1 bunch of Kale, washed
1 cup of cherries, washed, pits removed and cut into pieces
1/2 cup Feta cheese
1/2 to 3/4 cup Candied Walnuts
3 Tbsps. Extra Virgin Olive Oil, divided
1 Tbsp. Balsamic Vinegar
Wash your kale and tear it into salad sized pieces. Put it into a large bowl and drizzle 1 Tbsp. of EVOO over the kale. Massage the oil into the kale and let sit for at least one hour.
After letting your kale sit, add the cherries, feta cheese and walnuts. Top with remaining olive oil and vinegar. Enjoy.
Notes:
*Cook time is wait time.
You can add more dressing if you like. Keep the the oil to vinegar ratio at 2 parts oil to 1 part vinegar.
Recipe from the Clean Eats, Fast Feets blog

Cool Cucumber & Onion Salad 
"This is a great hot weather salad as it is very cooling to eat."
4 cucumbers peeled and sliced thin
1 onion sliced thin
1 cup vinegar 
3/4 cup sugar
Salt and pepper to taste
Put cukes and onions in a large bowl. Sprinkle with salt and pepper. Mix vinegar and sugar together, add a small amount of water and pour over the cukes. Toss well. Keep refrigerated. The salad will last a long time in the fridge.
Recipe from Shirley Brizz, former member at Lowe's
 
Zucchini Pancakes
4 eggs
2 cups grated zucchini
3/4 cup all-purpose flour
1/2 tsp. white sugar
1/2 tsp. salt
3 Tbsps. olive oil
4 tsps. baking powder
1/4 cup butter, melted
Preheat grill to 425 to 450 degrees.In a large mixing bowl, beat eggs, add shredded zucchini and mix well using a fork. Add flour, sugar, salt and vegetable oil and stir to blend well. Finally, add baking powder and mix well using a large spoon. The batter's consistency should be like heavy whipping cream.Spoon about 2 tablespoons batter on hot grill for each pancake. Cook until there are no longer bubbles forming in the pancake about 2 minutes; turn over and cook for 2 minutes longer. Rub pancakes with melted butter and serve immediately.
 
Middle Eastern Tomato Salad
1 cup seeded, finely diced cucumber
1 tsp. salt
1 cup finely diced tomato
1 cup finely diced sweet onion (such as Vidalia)
1 cup finely chopped fresh parsley
3/4 cup finely chopped mint, or to taste
2 Tbsps. olive oil, or more to taste
1 Tbsp. fresh lemon juice, or more to taste
Salt and ground black pepper to taste
Place diced cucumber into a colander and sprinkle with 1 teaspoon salt or as needed; allow to drain for about 15 minutes. Toss drained cucumber with tomato, sweet onion, parsley, and mint. Drizzle salad with olive oil and fresh lemon juice and season with salt and black pepper. Serve immediately.
Recipe from AllRecipes.com
 
Steamed Green Beans with Roasted Tomatoes
4 cups tomatoes, cut into 1-inch pieces
1 whole head garlic, cloves separated and peeled
2 tsps. sea salt
1 tsp. freshly ground black pepper
1/4 cup extra-virgin olive oil
1 1/2 pounds fresh green beans, trimmed
Preheat oven to 400 degrees F (200 degrees C). Mix tomatoes, garlic cloves, salt, pepper, and olive oil in a large bowl; spread into a 9 x13-inch baking dish. Roast tomatoes in the preheated oven until they are lightly flecked with brown spots and the garlic cloves are tender, about 45 minutes; remove from oven after 20 minutes and mash lightly with a spatula. About 5 minutes before tomatoes are done, place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add green beans, cover, and steam until just tender, about 5 minutes. Place steamed green beans into a serving dish and combine with roasted tomatoes to serve.
Recipes from AllRecipes.com
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Area events
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.
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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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