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Issue 3
June 28, 2011

The Fair Share

What's cropping up!
Reminder: First Field Night is tonight!
Important message - Share size, strawberries
In this week's shares
Getting the most out of your CSA share
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First Field Night of the season is tonight! 


Don't forget, tonight is the first Field Night of the season. We are looking forward to an enjoyable evening at the farm of Noah and Kathy Yutzy - 17050 Nash Road, Middlefield.  The Field Night starts at 6 p.m., but join us whenever you can make it. You'll want to dress for walking through the fields, and we always recommend bug spray. There are usually extra items available for purchase, so you may want to bring some cash as well. If you bring a camera, we ask that you please refrain from photographing the Amish families. Hope to see you there!


Here's a link to a Farm Map.

Share sizes, lettuce, strawberries - PLEASE READ

Welcome to Week 3 of the 2011 CSA season! Thanks to everyone for your patience as we work with Mother Nature. We realize the shares have not been as large as you have been expecting. We are still experiencing a lag in the growing season due to all the rains in the early and late spring. The farmers are keeping a careful tally of what they are putting in the shares. Rest assured, you will get your money's worth and then some by the end of the season. What you don't get in the early season will be more than made up for later.


You may have received some lettuce with brownish red spots in your share last week. That is a speckled leaf lettuce variety - it's supposed to look that way and it's quite delicious.


A word about the strawberries: The heavy rains of last week left our strawberries in a more delicate condition than is preferred for packing in boxes and delivering, but strawberry season in Ohio is so short, we wanted to try to get them out to you anyway. We apologize if you received some mushy berries - it is the challenge of working with Mother Nature!


Thank you!

Michelle, Laura and the farmers of Geauga Family Farms 

  Buggy silhouette

In this week's shares 

In this week's share, CSA members can expect things such as lettuce, strawberries, tomatoes, cherry tomatoes, green onions, zucchini, yellow squash, kohlrabi, carrots, radishes, peas, kale and pickling cukes. Some shares may include a variety of pickling cucumbers called Booth Bay Blonds. These are yellow in appearance. They are not old or overgrown; they are supposed to look this way.  

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 and we'll try to include them in an upcoming newsletter. Here are two for what you might see in your box this week.


Caesar Kale Slaw  

1/4 cup fresh lemon juice  

1 garlic clove  

1 teaspoon Dijon mustard  

3/4 cup extra-virgin olive oil  

1/2 cup finely grated Parmigiano-Reggiano, divided  

Kosher salt and freshly ground black pepper  

1 hard-boiled egg  

14 ounces kale, center stalks removed, thinly sliced crosswise (about 8 cups)

Combine the first 4 ingredients in a blender; purée until smooth. With machine running, slowly add oil, drop by drop, to make a creamy dressing. Transfer dressing to a bowl and stir in 1/4 cup Parmesan. Season to taste with salt and pepper. Cover and chill. DO AHEAD: Dressing can be made 2 days ahead. Keep chilled.

Separate egg white from yolk. Place egg white in a coarse-mesh strainer set over a bowl. Press egg white through strainer with the back of a spoon; scrape egg white from bottom of strainer. Repeat with egg yolk, using a clean strainer and bowl. DO AHEAD: Can be made 6 hours ahead. Cover bowls separately and chill.

Toss kale and dressing in a large bowl to coat. Season to taste with salt and pepper. Top with remaining 1/4 cup Parmigiano-Reggiano and sieved eggs.

For a more classic Caesar taste, add anchovies.


Roasted Radishes with Brown Butter, Lemon, & Radish Tops

2 bunches medium radishes (about 20)

1 1/2 tablespoons olive oil

Coarse kosher salt

2 tablespoons unsalted butter

1 teaspoon fresh lemon juice

Preheat oven to 450°F. Brush large baking sheet with olive oil. Cut off all but 1/2 inch of green radish tops; reserve trimmed tops and rinse them well, checking for grit. Coarsely chop radish tops and set aside. Cut radishes lengthwise in half and place in medium bowl. Add 1 1/2 tablespoons olive oil and toss thoroughly to coat. Place radishes, cut side down, on prepared baking sheet; sprinkle lightly with coarse salt. Roast until radishes are crisp-tender, stirring occasionally, about 18 minutes. Season to taste with more coarse kosher salt, if desired.

In a skillet, melt butter over medium-high heat. Add a pinch of salt and cook until butter browns, swirling skillet frequently to keep butter solids from burning, about 3 minutes. Remove skillet from heat and stir in fresh lemon juice.

Transfer roasted radishes to warmed shallow serving bowl and drizzle brown butter over. Sprinkle with chopped radish tops and serve.

Getting the most out of your CSA share 

By GFF CSA Member Lyn Trier


Processing your CSA goodies


Once you arrive home with your CSA bounty for the week, it's important to take a few minutes and sort it all out. I usually begin by spreading it all out on my kitchen table and taking photos, but you can skip that part. Next, I take a look at each item and make sure that I know what everything is.


If I need help identifying any items, I use the following resources:

· GFF newsletter: In this week's shares 

· GFF Facebook page: Ask questions or post a photo for identification help.

· Google Image Search: Check your guesses by searching photos.

· Photos at Pictures posted each Tuesday evening of a Family size, Tuesday pick-up box.

· E-mail Laura or Michelle: Both are available to help


Once you know what you have, it is a lot easier to decide what to do with it. I use the web and Google to figure out how to store the different items. After a while, you will get into the groove of what to do with everything and only have to look up the new oddball items. I found that if I look at three different Web sites, I get three different ways. At the end of the day, how to store your items comes down to trial and error and personal preference.


I have had good luck by storing my vegetables these ways: I leave my onions and tomatoes out on the table. Beets and radishes get stored in a sealed plastic bag with the tops removed and a paper towel. Beet and radish tops (greens) get stored with a paper towel in a loosely closed plastic bag. I always wash and dry my lettuce and store it in a produce saver container or a ZipLoc bag. I usually put a paper towel in with it to soak up the moisture. I have heard that it doesn't last as long washed, but in our house, it gets eaten if it's ready to go.


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 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. In next week's article, Lyn will talk about planning, prioritizing and preserving.   


Lyn took photos of all the items she received in her shares last year. To identify the unfamiliar veggies in your share, please download this PDF of Produce photos and compare your produce to the photos.

Contact Us:

Farm Representatives

Laura Dobson, 440-478-9849,

Michelle Bandy-Zalatoris, 216-321-7109,

Geauga Family Farms, Middlefield, Ohio 44062