|Issue 11 Geauga County, Ohio||Aug. 22, 2011|
It's mid-season - already!
Well, we've made it to the halfway point of the season. It was hard to imagine during the crazy weather this spring, but everything has really come around. While a few things are running a bit behind schedule, we're happy to have 10 more weeks to welcome new types of produce to the boxes. We hope you have had fun experimenting with new things.
Many of you have been wondering about sweet corn because you have seen it in the farm markets. It's one of those items that got a particularly late start in our fields, and we've had better success with a later-harvest variety. We're hoping to start adding some to the shares this week. If you don't see it in your box, don't worry - it is on the way!
We're looking forward to a fun Field Night at the farm of Marvin Fisher tomorrow evening from 6 to 8 p.m. Check our link below for a map and other details. This will be a great night to get out before the crazy schedules of the school year begin. In addition to organic produce, Marvin and his father, Daniel, grow some gorgeous flowers. They should have some available tomorrow night, in case you would like to surprise someone with a beautiful organic bouquet.
A warm welcome to our new mid-season members! Hope you can join us at the farm tomorrow - we would love to meet you.
Michelle, Laura and the farmers of Geauga Family Farms
Reminders & updates
We still have 20-pound boxes of cucumbers and tomatoes for sale. Remember, these are not perfect veggies; both are seconds, meant for canning. The cukes are $10/box and the tomatoes are $12/box. There are also a lot of multi-colored cherry tomatoes available for $1.75/pint. We have bulk basil available for $4 a pound as well. To order, call Roseanna Hershberger at the Geauga Family Farms warehouse at 440-693-4625.
Tuesday is Field Night!
The August Field Night will be held from 6 - 8 p.m. tomorrow (Tuesday, Aug. 23) at D & S Farm and Garden in Mesopotamia. Tour the fields, meet the farmers, and find out what other members are doing with that zucchini! The evening starts at 6 p.m., but come whenever you can make it. We'll have some refreshments, and the farmers will have additional items to sell (need some more zucchini?).
Remember to bring shoes/boots for walking the fields and bug spray to ward off the mosquitoes.
Get to know a little bit about the Fisher farm before tomorrow's field night. See the profile about them below.
Run by Marvin Fisher, D & S Farm & Garden is not only a farm, but also a supply store.
The store supplies minerals and supplements for farmers' fields, as well as for farmers' families. Daniel Fisher, Marvin's dad, was researching good mineral supplements for his family's diet when he found the Water Devine line of supplements (www.waterdivine.com) and met Walt Merriman, a Water Divine distributor.
Despite his already hectic schedule, Daniel now travels the country with Merriman, attending health and nutrition seminars to speak on nutrient-dense gardening and help Merriman promote the Divine Water line. Marvin took over the farm's operations from his dad when Daniel began traveling more extensively.
The D & S mission statement reflects how the Fishers care for themselves, their farms, and how much they care about the people who purchase their products, including fellow farmers and CSA members:
"To develop renewable farming and gardening systems and to assist producers in their implementation by providing products and education. The result will be healthy soils that produce plants of high nutrient balance. The education and consumption of this produce will result in healthy livestock and healthy people."
"Our store promotes healthy soil, healthy water, healthy animals, healthy people," Daniel said. "Our goal is to help you with your soil so you have healthier soil, healthier produce, and a healthier life."
Directions to D & S Farm & Garden, 4738 Gates East Road, Mesopotamia: From the west, take Route 87 East to 534 South, which will bring you into the town of Mesopotamia; make a right on 534, go ¾ of a mile south to Gates East Road on the right, and D & S is ¾ of a mile down on the right. Or, take 422 East to 534 North; once you cross State Route 88, go four miles to Gates East Road on the left. Follow the red and white (faded to pink and white) organic banners at the end of the road. Click here for a map.
In this week's shares
In this week's share, CSA members can expect things such as peaches, cherry tomatoes, tomatoes, lettuce, green zucchini, 8-ball zucchini, patty-pan squash, yellow squash, okra, potatoes, cucumbers, green peppers, jalapeños, hot banana peppers, watermelon, cantaloupe, beans, eggplant, red or golden beets, sweet corn, garlic, basil, Swiss chard, storage onions, small green cabbage and peas. NOTE: You may or may not receive all of the types of produce listed above. This is a list of possible items. Different size shares and shares received later in the week may include different items.
Recipes for what's in season
Please share your favorite recipes with us. Send them to Laura Dobson at LDobson@geaugafamilyfarms.org and we'll try to include them in an upcoming newsletter. Here are some recipes from members and some favorites of our own.
This recipe was sent in by Elizabeth Kollai, who picks up at Congregation Kol Chadash in Solon. "This was a delicious way to use up those little bits of various vegetables that accumulate at the bottom of the crisper drawer," Elizabeth writes. "I added some garlic and ginger to up the flavor."
"Okonomi' means 'whatever you like' and 'yaki' means 'cook or fry.' Serve with your favorite sauce: sweet and sour, Tonkatsu, sweet chili, etc."
1 cup chopped cooked chicken 1 1/2 cups thinly sliced napa cabbage
1/4 cup shredded carrots
3 green onions, chopped
12 fresh green beans, cut into 1/2 inch pieces
1 small green bell pepper, cut into thin strips
1 small zucchini, cut into thin strips
3 eggs, lightly beaten
3/4 cup all-purpose flour
3/4 cup chicken stock
2 teaspoons soy sauce
1 teaspoon vegetable oil
1/4 teaspoon toasted sesame oil
In a large bowl, mix chicken, cabbage, carrots, green onions, green beans, green bell pepper and zucchini. In a separate bowl, beat together eggs, flour, chicken stock and soy sauce. Pour batter over chicken mixture and toss to thoroughly coat.
Mix vegetable oil and sesame oil in a skillet over medium heat. Scoop about 1/4 cup batter into skillet, enough to make a 2 1/2 inch circle. Cover and cook 4 minutes, or until bottom is golden brown. Flip and continue cooking 4 minutes, or until cooked through. Drain on paper towels.
Karen Scheel, who picks up a single share from The Market Cafe in Cleveland, made this watermelon salsa with the little yellow watermelon and peppers in her share last week:
1 small watermelon (seeds removed) cut into small pieces (approx. 4 cups)
1/2 green pepper (seeds removed) chopped small
2 hot banana peppers (seeds removed) chopped fine
1/2 cup cilantro chopped fine
juice of 1 large garlic clove pressed
2 Tbs. organic lime juice
Mix together, refrigerate and enjoy!
Disclosure: This is an adaptation from a friend's recipe using the hot banana peppers from our share in lieu of jalapeño peppers.
Tomatoes of choice: Cherry, grape, small Roma or heirloom tomatoes
Whole gloves of garlic, unpeeled
Herbs such as thyme or rosemary (optional)
Preheat oven to 225°F. Halve each cherry or grape tomato crosswise, or Roma tomato lengthwise and arrange on a parchment-lined baking sheet along with the cloves of garlic. Drizzle with olive oil, just enough to make the tomatoes glisten. Sprinkle herbs on, if you are using them, and salt and pepper, though go easily on these
because the finished product will be so flavorful you'll need very little to help it along.
Bake the tomatoes in the oven for about three hours. You want the tomatoes to be shriveled and dry, but with a little juice left inside-this could take more or less time depending on the size of your tomatoes.
Either use them right away or let them cool, cover them with some extra olive oil and keep them in the fridge for the best summer condiment, ever. Once cool, these can also be popped into a freezer bag and frozen for great flavor all year long. Just remove from bag, thaw, puree and add to soups, sauces, etc.
Adapted from the Smitten Kitten blog
2-3 8-Ball Zucchini
3 slices bacon
1 tomato, peeled and chopped
1/2 medium onion, chopped
3/4 cup grated sharp cheddar cheese
1/2 cup Italian seasoned bread crumbs
1/2 to 1 cup chicken stock
Preheat oven to 375 degrees. Slice the tops off each zucchini. Set aside and reserve for later. Hollow out each zucchini, chop and reserve the pulp. Chop the tomato and onion and set aside.
Cut the bacon crosswise into 1/4" pieces. Add to skillet over medium-high heat and cook until bacon has browned and rendered most of its fat. Add the reserved zucchini pulp, tomato and onion and cook for 4-5 minutes. Remove pan from heat and add bread crumbs and 2/3 of the cheese reserving some for topping. Stir well to combine all ingredients. Taste for seasoning and add salt and pepper as desired.
Stuff each hollowed zucchini with mixture. Place in a shallow baking dish or pan and add chicken stock to a depth of about 1/4 inch. Place the pan in the oven and cook for 20 minutes. Remove from oven and add remaining cheese to top of each zucchini. Place the reserved zucchini tops in the stock. Return to oven and cook for 20 more minutes or until the zucchini is tender.
Recipe from http://www.soupbelly.com
6 cups cubed seeded watermelon
1 cup coarsely chopped peeled English cucumber
1/2 cup coarsely chopped yellow bell pepper
1/3 cup chopped green onions
3 tablespoons chopped fresh mint
3 tablespoons fresh lime juice
1 tablespoon extravirgin olive oil
3/4 teaspoon salt
1/2 teaspoon hot sauce
1 garlic clove, minced
1 cup cranberry-raspberry juice
Combine first 10 ingredients. Place half of watermelon mixture in a food processor, and pulse 3 or 4 times or until
finely chopped. Spoon into a large bowl. Repeat procedure with remaining watermelon mixture. Stir in cranberryraspberry juice. Chill thoroughly.
Pesto-Topped Grilled Summer SquashToasty rustic pesto takes simple grilled squash from ordinary to exceptional with tangy lemon and fresh garlic. Serve as a side dish or chop the grilled squash, combine with the pesto and toss with pasta for a light entree. 1/2 cup chopped fresh basil 1/4 cup toasted pine nuts, (see Tip) 1 tablespoon extra-virgin olive oil1 tablespoon grated Parmesan cheese
1 clove garlic, minced2 teaspoons lemon juice1/4 teaspoon salt2 medium summer squash, (about 1 pound), sliced diagonally 1/4 inch thickCanola or olive oil cooking spray
Preheat grill to medium-high. Combine basil, pine nuts, oil, Parmesan, garlic, lemon juice and salt in a small bowl.
Coat both sides of squash slices with cooking spray. Grill the squash until browned and tender, 2 to 3 minutes per side. Serve topped with the pesto.
From EatingWell: July/August 2009
Getting the most out of your CSA share
by GFF CSA Member Lyn Trier
Michael Pollan is coming to Cleveland!
In case you haven't heard, Michael Pollan is coming to Cleveland Oct. 24. He will be speaking in the Ohio Theatre at Playhouse Square.
I'm so excited to have the opportunity to hear him speak. I've read a few of his books and really enjoy his take on food. You may have heard of him from one of the books he has written, such as these:
In Defense of Food
The Omnivore's Dilemma
The Botany of Desire
A Place of My Own
I think my favorite quote from Michael Pollan is "Eat food. Not too much. Mostly plants."
Tickets to see Pollan are $30 and went on sale Aug. 21 to the general public. I'm hoping to leave the lecture inspired to eat better and even more locally than now.
Lyn Trier lives in Mayfield Heights. She's a stay-at-home mom trying to raise healthy kids who enjoy local food and other area offerings. She authors a blog at http://lifelynstyle.com where she writes about food, exercise and eating local. Lyn will be sharing her thoughts with the members of Geauga Family Farms CSA throughout the season.
Lyn takes photos of all the items she receives in her shares and posts them on Facebook. To identify the unfamiliar veggies in your share, visit our Facebook page and compare your produce to the photos.
Laura Dobson, 440-478-9849, LDobson@GeaugaFamilyFarms.org
Michelle Bandy-Zalatoris, 216-321-7109, MichelleBZ@GeaugaFamilyFarms.org
Grass-fed beef & poultry: Kathleen Webb, 216-408-7719, Kathleen@GeaugaFamilyFarms.org
Geauga Family Farms, Middlefield, Ohio 44062