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Issue 4
July 6, 2011

The Fair Share

What's cropping up!
Farm visit this weekend
Important message - Now offering mid-season CSA signups
In this week's shares
Getting the most out of your CSA share
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Visit the farms this Saturday 

Thanks to all who were able to join us for the first Field Night of the season last Tuesday. It was a beautiful evening at the Yutzy family farm, and a great opportunity to connect with new and returning members alike. Lucky the dog enjoyed all of the extra attention from the kids, and we all enjoyed Kathy's delicious cinnamon rolls.


If Tuesday evenings are hard for you, please consider visiting our farms during our Open House days on the second Saturday of each month. These are less-structured farm visits that provide a great opportunity to meet the families of Geauga Family Farms. This Saturday, July 9, will feature the farms of Jonas Byler, Tom Byler and Lester Miller, and these farms will be open for visits between 1 and 4 p.m.


Tom Byler's address is 8173 Cox Road. This is north of Route 87 (Kinsman Road).


Jonas Byler's address is 8506 Bundysburg Road, also north of Route 87. You'll notice that the address numbers increase, then decrease then increase again. As long as you are north of Route 87 and south of Route 322, you'll be in the right proximity.


Lester Miller is one of the cooperative's meat producers. You'll be able to see some of the beautiful grass-fed cows at his farm and learn about the process of raising healthier, happier herds. His address is 15480 Burton-Windsor Road, Middlefield.


If  you have a hankering for some rhubarb, stop in at D & S Farm and Garden. Marvin Fisher will have fresh rhubarb for the next couple of weeks. Marvin can be reached at 440-693-4632. The farm stand there is open from 9 a.m. to dark.


Feel free to stop by Geauga Country Meats and the Middlefield Original Cheese Co-Op. Fresh poultry can be picked up at a range of our farms in the area. Please contact Kathleen Webb at to reserve some for this Saturday. Download our map here to help you find your way!  

kids at field night
It could be the kids who enjoy a visit to the farms most.

Yutzy Farm

Parkman Produce, the Yutzy farm, at sunset. 

Mid-season shares offered

Welcome to Week 4 of the 2011 CSA season!  


Please tell your friends, family members, coworkers and neighbors who are jealous of all the fresh veggies you've been bragging about that they can now sign up for 15 weeks of locally grown produce themselves. 

The application is available here and also on our Web site at If mailing the application, they must be postmarked by July 12. No exceptions. It is possible to pay online with a credit card via PayPal until July14. 


You can forward these newsletters to anyone you think may be interested in receiving them. All they have to do is click on the words "Subscribe to our newsletter, The Fair Share" in the light green box above.  


Thank you!

Michelle, Laura and the farmers of Geauga Family Farms  


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In this week's shares 

In this week's share, CSA members can expect things such as green/red leaf lettuce, tomatoes, cherry tomatoes, green onions, onions, zucchini, yellow squash, kohlrabi, rhubarb, green beans, cilantro, radishes, snow peas, beets and collards. 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.


Easy Grilled Zucchini/Yellow Squash 

Cut squash diagonally in 1/4 inch slices. Brush each side with a little olive oil and sprinkle with curry powder.
Grill on each side until the slices begin to soften. A delicious and easy side dish that complements a range of entrees.

Rhubarb Coffee Cake 

1 1/2 cups sugar
1 stick butter
1 egg
2 cups flour
1 tsp. soda
1 tsp. baking powder
1/2 tsp. salt
1 cup buttermilk
2 cups rhubarb, cleaned and chopped
1 cup walnuts

1/2 cup sugar
1 tsp. cinnamon

Mix all ingredients together, except topping. Pour into greased 9 x 13 pan. Sprinkle cinnamon and sugar on top. Bake at 350 for one hour.

Getting the most out of your CSA share 

By GFF CSA Member Lyn Trier


Planning, Prioritizing and Preserving


Once you've picked up, unloaded, identified and stored your bounty for the week, it's time to make plans to use it. My biggest goal with the CSA is not to waste anything. I begin by planning some dishes or meals that use the ingredients available. Once I have an idea of a few dishes, I can check the pantry and freezer and shop for missing ingredients. As I am doing this, I like to prioritize the dishes based on the shelf life and bulkiness of the items.


My fridge is usually filled after I pick up my share on Tuesday. With two kids who drink lots of milk, another CSA pickup on Thursdays and normal stock fridge items, we don't usually have lots of extra fridge space. I tend to cook things like Swiss chard, bok choy and other bulky greens (including radish, beet and kohlrabi tops) within a day or two of receiving them. I usually plan a greens meal for Tuesday or Wednesday each week. Many weeks of the CSA last year, we received greens that were suitable for cooking. Also, kohlrabi, radishes, lettuce, beets, peppers and many other items tend to last a few days longer. So, I end up with a list of dishes and a pecking order to make sure I can get everything used in a timely fashion.


I keep a small 8x10 dry-erase board on my fridge, which I use for meal ideas as well as listing items that I don't want to forget we have. It's easy for a cucumber or zucchini to get pushed to the back of the fridge and if I keep a list of items, it helps make sure we eat it rather than compost it.


The last thing I wanted to mention is preserving. Many times this becomes the first step. If I have items for which I don't have any immediate use, or if I am having an extra-busy week, I preserve as many items as possible, and I do it early when they are still at their best. I freeze many of the items because it is fast and easy, especially for items that don't require blanching like tomatoes, onions, and peppers. One trick for freezing is to make "herb cubes" with items like basil. I wash and chop the herbs, then fill my "non-ice" cube trays with the herb. I fill the cubes to the top with water and freeze. Once frozen, I move the cubes in labeled Zip-Loc bags for future use in cooking. Other items may or may not be worth the time to blanch, cool, and freeze, depending on the quantity and my schedule. Sometimes it is easier to reprioritize my menu rather than spend time blanching.


I hope with these ideas about Planning, Prioritizing and Preserving you can enjoy your CSA even more.


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