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Week 4                         Geauga Family Farms CSA                             July 5, 2018             

The Fair Share     

What's cropping up!
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Good farmers, who take seriously their duties as stewards of Creation and of their land's inheritors, contribute to the welfare of society in more ways than society usually acknowledges, or even knows. These farmers produce valuable goods, of course; but they also conserve soil, they conserve water, they conserve wildlife, they conserve open space, they conserve scenery." 
Wendell BerryBringing it to the Table: 
Writings on Farming and Food
 

 
  
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Welcome to week 4
July 4th week consists of vacations, cookouts, parties, fireworks and fun most of all. We at Geauga Family Farms want everyone to have a Great week, but, most of all a Safe one. Party hard and party safely.

There are still openings at many locations for members to join for the rest of the season. The price of membership will be pro-rated base on the number of weeks left in the season. For any successful member that you refer and joins the program you will receive a $20.00 credit in the farm store. All we need is to confirm the name, date and time of the membership.
    
 
 All of the farmers and their families are working hard to bring you the freshest and tastiest produce they can grow. If you have any questions or suggestions, don't hesitate to let us know!
  
Thank you for your support of our program and the local food movement!

Click here to order your share now.
 
John Egan and Connie Hendrick are our new farm representatives. They can assist you with any questions you may have during the season. Their e-mail addresses, as well as a link to our website, are at the bottom of this newsletter. As always, you will receive weekly newsletters with recipes, farm updates and a produce list, as well as other important information.
 
All the best, 
John Egan and Constance Hendrick 
~and the farmers and families of Geauga Family Farms
 

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A New Pattern in Our Lives

I found this article written by a friend om mine and I think it deserves another look.
 
This is one of our favorite times of summer. The fields are looking full and lush, and the produce coming from them is beautiful. After the hectic nature of the kick-off weeks of the season, it's nice to start settling in to our summer patterns of tending crops, harvesting, preparing and sending the delicious vegetables off to our members.
 
We hope you are settling in to your weekly CSA schedule as well. It can be an adjustment to plan meals, shopping trips, etc. around your pick-up day. We've found certain patterns over the years to help with making the most out of shares each week:
 
1. If you can't work with your produce right away, try to get the majority of it into the refrigerator. Tomatoes should stay out on the counter. Herbs should go in a glass of cold water on the counter (some can go in the refrigerator, but basil often gets black spots there).
 
2. When you are ready to work with your share, set everything out on the counter and decide how you would like to use the items during the next week.
 
3. Fill your sink halfway with cold water. Start with the lettuce and process the way we described in our first newsletter (rinse, spin dry, place between two paper towels inside large plastic zip bags). Follow the same process with any other greens. These will be crisp and ready for your recipes throughout the week.
 
4. Take a few minutes to chop anything like cucumbers and radishes for easy snacking. Place these in small containers in the refrigerator. Try adding some to your pickle jar, and enjoy the lightly pickled vegetables that result.
 
5. If there is anything you know you won't use during the week, get it into the freezer for later use in soups and casseroles. A simple blanching process works well with peppers, green beans and squash. Once blanched and cooled, place items in clearly labeled freezer containers and freeze.
 
We understand that participating in a CSA represents a different way of thinking about food and we applaud your desire to make your meals more meaningful. We're here to help out along the way and to thank you for joining us on this annual adventure. Here's to new summer patterns!
 
Warmly,
Michelle

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More news you can use  
CSA members receive a wide range of fruits and vegetables, some of them unusual or different from what you might be used to. To help you identify these vegetables, it is a good idea to join Facebook now if you aren't already on Facebook, and to follow our page. You can find our page by clicking on the "Find us on Facebook" tab in this e-mail. We also have a veggie ID guide on our website that will help you as well.
 
Please visit our website anytime for copies of our weekly newsletter, as well as archives of past year's newsletters where you'll find all kinds of recipes for the more unfamiliar vegetables.
 
All produce is Organic only in each of the shares unless noted.They will not include non-organic items that will appear in non-organic share bags during the season, such as apples and peaches. They will contain substitute organic produce to fill the share. Please do not take a share labeled "Organic" unless you ordered Organic Only or you will be missing out on great fruit. Organic only labels will be used when there are non Organic items in some bags. If you have chosen to receive organic produce only, take the box with the Organic Only label on it. 

Customized shares will have members' name on the box. Shares are completely organic except as noted. Please leave the box to be recycled for the next week.
 
Remember, you may order extras such as eggs, bread, jam and beef via the website. If you do order items such as eggs and cheese they will be available in refrigerators at the sites that participate. You will be responsible for remembering to get your own items out of the refrigerators.

GLORIOUS GREENS, HAIL KALE:
Not only is Kale versatile, but also packed with nutrients and is one of the world's healthiest foods'
 
The nutrients in kale can help boost well being and prevent a range of health problems.
It contains fiber, antioxidantscalcium, and vitamin K, among others.
Even the chlorophyll in kale may have health benefits.
It is also a good source of vitamin C and iron. See the link below for more information 

COMING SOON, There will be opportunities to tour our farms and meet the families who are growing your food throughout the season. Keep your eye on the newsletter for more details soon.
 
If you are looking for a way to be more involved with Geauga Family Farms CSA, consider volunteering at one of our pick-up sites. If you are interested in volunteering, contact John Egan.
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Share ordering process,   I added  additional information to clarify..
  1. Log into Geauga Family Farms website
  2. Click on Store/Account
  3. Scroll down to bottom left to member login, click
  4. Enter your email in the right box, the one we have on file to verify your identity.
  5. You will be sent an e-mail with a link to access your account. You will see a header labeled "Public Stores"
  6. Simply click on the store you need to access (The store named Small Custom Share and Medium Custom Store can only be accessed by members signed up for a small custom share; all other stores can be accessed by all.)
  7. Place your order for this weeks list of produce and check out. You can always go in and place a 2nd order for items from the other stores.
If you would like to add additional items (above the value of produce for your share) you can do so by selecting produce from the Farm Stores available to you when you log into your account. i.e. Cheese, Eggs, Bakery, Produce, Jam, Syrup, Honey and Beef 
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Area events 
CSA Cooking Class #2 

Fresh from Geauga Family Farms
Friday July 20, 2018 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 shares, attendees will prepare and take home the week's share for several wholesome and delicious dishes. Not a member, no problem! Try out a CSA program for one week! 
 
Take the class time to clean, cut and store all of your vegetables for a week of meals at home if you like, or simply learn the skills and techniques to do so. Chef Kate will lead the group in all aspects of preparation, packaging, will offer tips on handling and storage, and demonstrate how to make several dishes as she prepares a tasty meal for the group. If you've ever been stumped by how to use the surprise items in your CSA, this is the place to find inspiration!

Class menu: Grilled Vegetable Crostini; Summer Salad with Homemade Herb Dressing; Pasta Primavera; Creamy Panna Cotta with Fruit Compote. 
 
For more information or to sign up for the classes, click here.
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Recipes  
 
GRILLED VEGETABLES
 
INGREDIENTS:
 
Choose one or several of types of these veggies: 
Peeled Kohlrabi
Washed beets (peeling is optional)
Summer or zucchini Squash washed (peeling is optional)
 
Garlic Scapes left whole with just the ends trimmed. 
 
Oil (amount depends on how many veggies) 2 Table spoons to 1/4 cup
 
Salt and pepper to taste, or other of your favorite seasoning.
 
DIRECTIONS:
 
Kohlrabi and beets should be somewhat tender before placing directly on grill. They can be boiled, baked, softened in microwave or wrapped in foil set onto grill to soften.
 
Squash if sliced will be great without softening.
 
Once all veggies are ready, sliced veggies and whole garlic scapes should marinate in an oil and seasoning of your choice. For at least 30 minutes, longer is fine also.
 
Remove from oil and place on medium high grill, about 3 to 5 minutes should do it.
 
Veggies can also be placed on a sheet pan and prepared in a 375 degree oven. Note the garlic scapes will cook faster. (My family loves them crispy)
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GREEN BEANS:
 
Green beans are yummy just plain or with some almond slivers.
My Polish Grandmother used to make her green beans with saltines. Great for leftovers if you should have any.
Green beans cooked. Leftovers or cooked tender in water.
She would crumbled saltine crackers in a bag with a rolling pin (grandchildren got to help)
She would melt butter in a frying pan, toss in the beans, sprinkle on the crackers and heat.  The crackers should cling to the beans so you may need to adjust the butter to your liking.

Simple and tasty.
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VEGETABLE CASSEROLE:

A family favorite. A layered vegetable casserole about 6 servings
1 large zucchini
1 onion (red, sweet or yellow are great)
1 bunch of Swiss chard or kale or 1/2 of each torn
4 to 6 oz of goat cheese crumbled
1-2 large carrots (washed, peeling is optional)
8 or so shiitake mushrooms
2 oz Parmesan or manchego cheese grated ( manchego is buttery, becomes sharper if aged longer)

Heat over to 400 degrees 

Slice vegetables as thin as you can, I usually shred my carrots and dice the mushrooms.

In a 9 inch baking dish (no oil needed)

I layer like this;
Zucchini, onion, chard or kale, some sprinkles of goat cheese, carrots, shiitakes then start again with the zucchini etc. Until all veggies are used.

Top it with your Parmesan or Manchego cheese.

Bake about 30 minutes or until the cheese on top is slightly golden.

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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.

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In This weeks shares 
  
Look for some of these items in your share this week:
  
English Cucumbers, Lettuce, Swiss chard, Kale (Lacinato, Winterbore, Red Russian), Kohlrabi, , Large Cabbage, Asian greens, Green Beans, Golden Beets or Red Beets, Large or Medium Tomatoes, Pickles, Zucchini, Yellow Squash, Snap peas  and Blueberries.

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.
 
WE have some bulk items available in the Farm Produce Store 
 
Now in our farm store:
Want to add some produce favorites to your weekly share? You'll find the following items in our farm store here. Look for many more items as we progress through the season. Remember, we always have eggs, bread, maple syrup, honey, jams and other items available in our farm store.
 
Bulk Pickles, Bulk Cabbage, Bulk Zucchini
Kohlrabi- #3.50
Bulk Yellow Squash, Bulk Beets, Bulk Kohlrabi
Kale- $3.50 bunch   Lettuce- $3.00 bunch
Ask about availability for English Cucumbers and Lettuce in Bulk
Green Beans- $3.50 per lb.  $2.50 per 1/2 lb.
Snap Peas- $4.50 per lb.  $3.00 per 1/2 lb. 
large Cabbage- $3.75 ea.
Pickles- $3.50 per lb.
Yellow Squash - $2.00 ea.
English Cucumbers- $2.50 ea.
Zucchini- $2.25 ea.
Swiss Chard- $3.75 bunch
Tomato- 1 Lg,- $3.75  - 1 Medium $2.50
Asian Greens- $3.25 bunch
Red Beets- $3.50 bunch  Golden Beets- $3.75


Looking Good
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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