Welcome mid-season members!
Summer is really settling in at the farms. Long, hot days are bringing a new productivity to the fields. Evenings bring a slight respite from the heat along with the chirps of crickets and the sparks of lightning bugs. The new kittens at the Yutzy farm are getting comfortable with the family dogs and resident free-range chickens. It's good to see everyone getting along.
Along with new vegetables and new farm residents, we're delighted to welcome new mid-season members this week. If you notice someone who may not be familiar with the pickup process, please help them out and make them feel welcome - it's what this community of farms and CSA members is all about!
Glad to know that so many of you have been making it out for farm visits - we have another scheduled Field Night at the farm of Andy Miller next Tuesday, July 26 from 6 - 8 p.m. We'll be joined by the Innovative Farmers of Ohio group, who are curious to learn more about the CSA program. Lester Miller will also be talking about the cooperative's grass-fed beef and the challenges of raising a herd. It should be a fun and informative evening at Miller's Organic Produce. Please join us if you can!
As always, thanks for all you do to support local farms - it means so much to us!
Michelle, Laura and the farmers of Geauga Family Farms
For a smoother pick-up process, please keep these things in mind:
* Check off your name on the sign-in sheet - that way if there is any sort of problem, we'll know who has picked up and who hasn't.
* If you are sending someone to pick up your share, please make sure they know your share size and your name (Believe it or not, this has been an issue!).
*Please pick up your shares during the designated time for your site.
*Warehouse members - we are working on getting better signage so the pickup process is more clear - sorry if it's been confusing for you!
In this week's shares
In this week's share, CSA members can expect things such as blueberries, leaf lettuce, tomatoes, cherry tomatoes, green onions, sweet onions, brown and red potatoes, pickling cucumbers, cucumbers, zucchini, yellow squash, spinach, rainbow chard, collards, kohlrabi, yellow wax and green beans, jalapeños, raspberries, snap peas, beets, cabbage and turnips. 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 our members.
The first two recipes are from member Jackie Weller, who picks up at Lowe's Greenhouse in Bainbridge. "Tuesdays at my house have become known as 'box night,' " Jackie writes. "Dinner consists of 'another one of Mom's inventions' using whatever comes in the CSA box, along with anything else on hand in the fridge or pantry that needs to be used up."
Here's what Jackie came up with last week. They sure sound delicious!
Zucchini Oatmeal-Raisin Muffins
1 ½ cups buttermilk
1 cup old fashioned oatmeal
2 tbsp butter, margarine, or coconut oil
½ cup light brown sugar
1 large egg, slightly beaten
½ cup all purpose flour
1 cup whole wheat flour
1 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
1 cup shredded zucchini (about ½ of a medium sized zucchini)
½ cup golden raisins
Preheat oven to 400 degrees. In medium bowl, stir together buttermilk and oatmeal; set aside for 15 minutes. In another mixing bowl, cream together the margarine, butter, or coconut oil and brown sugar. Beat in the egg. In another bowl, combine the flours, baking powder, soda and cinnamon. Add the oatmeal mixture alternately with the dry ingredients to the creamed mixture and stir to combine. Stir in raisins and zucchini. Divide the batter among 12 muffin tin cups and bake 20 to 25 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
Grilled Vegetable Hummus Paninis
½ large zucchini, sliced diagonally in ¼ inch thick slices
1 sweet onion, sliced ¼ to ½ inch thick
Olive oil for brushing
Kosher salt and fresh ground pepper to taste
8 slices whole grain bread
Hummus (I make my own, but you can used prepared)
12 pitted kalamata olives, halved
1 tomato, sliced
Spinach or arugula leaves
Roasted red peppers
Brush zucchini and onion slices with olive oil and sprinkle with salt and pepper. Grill zucchini and onion over medium heat, about 5 minutes per side. Spread hummus on one side of each slice of bread. Add two zucchini slices, some grilled onion separated into rings, 6 olive halves, a tomato slice, some spinach or arugula and some roasted red pepper slices to each of four slices of bread. Top with the remaining bread to make four sandwiches. Heat a grill pan or Panini press over medium heat and spray with nonstick cooking spray. Place the sandwiches in the grill pan and grill about two minutes per side. If you do not have a Panini press, place a heavy cast iron pan on top of the sandwiches to compress them while they cook. These were a little messy to eat, but super yummy!
Missy Norton, a member and volunteer at the First Church Congregational pickup site in Painesville, and her 8-year-old daughter Emma, spent the entire morning in the church kitchen cooking for all the members picking up at their site last Saturday. One member who was out of town that week donated her share for the project. Missy and Emma figured out what might potentially be in the share Saturday and researched recipes early in the week. They prepared anything they could ahead of time so on Saturday morning all they needed to do was clean and chop the veggies. They placed samples in little sample cups, and Emma served people picking up their share. In addition to the lettuce wraps (below), they also cooked Kohlrabi and Apple Slaw with Creamy Coleslaw Dressing, Summer Squash Ribbons and a rhubarb dessert called A Classic Rhubarb Fool. E-mail Laura Dobson at LDobson@geaugafamilyfarms.org if you would like the additional recipes.
Tuna and White Bean Lettuce Wraps
Two large tomatoes, chopped
One can of (6-1/2 to 7 ounces) solid white water-packed tuna, drained
3 tablespoons chopped green onions
1/4 cup chopped green onions
1/3 cup chopped fresh basil or use two to three teaspoons dried
2 tablespoons rinsed and drained capers
3 tablespoons red wine vinegar
1 tablespoons olive oil
1/2 teaspoon garlic pepper
1/4 teaspoon seasoned salt
One can of (15 ounces) cannelloni beans (white kidney beans), rinsed and well drained
Six red leaves of lettuce
In a medium bowl, combine together tomatoes, tuna, green onions, basil, capers, vinegar, olive oil, garlic pepper and seasoned salt. Mix until blended. Gently fold in beans. Wrap up some of mixture in each lettuce leaf. Recipe makes two entree servings.
Recipe from BellyBytes.com
Member Emily Beers Kerwood posted this recipe for Mustard Kohlrabi on our Facebook page: "Just made the best kohlrabi dish with my share. I got this from an old Betty Crocker cookbook from the '60s."
4 to 6 kohlrabi
2 tablespoons butter or margarine
2 tablespoons prepared mustard (yellow)
1/2 teaspoon salt
Clean and peel kohlrabi. Quarter and slice thin. Melt butter in skillet. Stir in mustard and salt. Add kohlrabi and toss. Cook, turning slices, until golden brown.
Getting the most out of your CSA share
By GFF CSA Member Lyn Trier
When I first started with a CSA, the greens were the most difficult for me. I didn't know what kale, collards and Swiss chard were, and I certainly didn't know what to do with them. Early in the CSA season and again late in the season, when the days are cooler, we will see a lot of greens.
I wanted to find some new ways to enjoy greens this summer. I polled a group of CSA members from around the country and asked them their "go-to" recipe for kale. Most of these responses are interchangeable with any of the other greens, except sometimes collards, which need more cooking time than other greens. I accidentally made "kale" chips with collards last year, and I would not recommend that substitution.
Here are a few of the responses:
Kale chips (by far this was the most popular response)
Massaged kale salad
Kale, potatoes and sausage soup
Sautéed with onions, apple cider vinegar, brown sugar, pine nuts and dried cranberries
"Eggs in a Nest"
Simple steam and then toss with 2 tsp. rice vinegar
Italian wedding soup
Sautéed with garlic, olive oil, salt and a squeeze of lemon
Kale lentil stew
Kale, sausage, onion, olive pizza
Cook already-cooked sausage, beer and lots of kale in a pot until tender
Steamed, then mixed with garlic mashed potatoes and sausage
Corn and kale pancakes
Creamed with sautéed mushrooms, onions, milk and Parmesan cheese
Wilted kale with cherries
With this list, I'm now anxious for more greens to appear in my GFF box so I can try some new recipes.
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 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.
|Onions by the half-bushel|
We have sweet onions at $10 per half-bushel, nearly 20 pounds worth. These onions are in great eating condition, but they're just not attractive enough to put in the shares or sell wholesale. If you don't mind some not-so-pretty-but-otherwise-perfect onions, order some now and plan an onion ring party, or pickle a peck of pickled onions to add a fun kick to salads this winter.
For more info, e-mail Michelle at MichelleBZ@geaugafamilyfarms.org or Laura at LDobson@geaugafamilyfarms.org.
| Got raw milk? |
There has been quite a buzz about raw milk lately. Many misconceptions are being tossed about, including that selling raw milk for human consumption is illegal and dangerous.
The only way to legally get raw dairy products in the state of Ohio is to join a herdshare - where you own a share of the herd and are therefore technically using your own cow's milk. One of our members belongs to a herdshare run by Paul and Colleen Yoder of Yoder Farm in Apple Creek, Ohio.
Driving groups are located all over the state, including in the Cleveland and Akron areas. People take turns driving down to the farm once a week to pick up milk, goat's milk, cream, butter, yogurt, cheese, and a variety of meat, produce, and grains. It works pretty seamlessly - you can even place your order online. The cost is pretty reasonable as well - $24 a month provides you with a gallon of milk a week. That's a little more expensive than buying organic milk at the grocery store, but this is from 100% grass-fed cows (not soy or unnatural feeds), and it is raw which means you are getting all the beneficial bacteria that pasteurization kills.
For information on joining a herdshare in Ohio, visit http://www.ohiorawmilk.info/
or e-mail Paul Yoder at Yodergrassfedmeats@gmail.com. The Weston A. Price Foundation
is an excellent resource for traditional foods, and http://www.realmilk.com/
has information specific to raw milk.
For more information on raw milk, including history, safety, health benefits and more, visit http://www.raw-milk-facts.com
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