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Week 12                           Geauga County, Ohio
Aug. 22, 2012

The Fair Share

What's cropping up!
Help with the harvest
Bulk produce invoices
In this week's shares
Prices lowered on bulk veggies
Extras, extras
Organic blackberries!
Hot pepper alert!
Farm tour information
Getting the most out of your CSA membership
Visit our farmers at area farmers markets
Local food events
National Planting Day
College student turns farmer
Mailing list add-ons
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"A farm relegated to production of raw commodities is not a farm at all. It is a temporary blip until the land is used up, the water polluted, the neighbors nauseated, and the air unbreathable. The farmhouse, the concrete, the machinery and outbuildings become relics of a bygone vibrancy when another family farm moves to the city financial centers for relief." 

~ Joel Salatin, Everything I Want to Do Is Illegal: 

War Stories from the Local Food Front





Buggy silhouette




Help with the harvest

This is the time of the CSA season when we hear from many people that they are beginning to get overwhelmed by the summer harvest. Comments like "Another watermelon? I still haven't eaten last week's" are pretty common at pickup time. Many people talk about the guilt of not always being able to get through the vegetables and having some go to waste.


This is the time to start putting things away for later - those gray January days when you think back longingly to the weekly fresh produce deliveries. Lyn Trier provides a lot of great information for what to do with the contents of your share in her weekly column for our newsletter. We wanted to provide some additional information for quick and simple preservation ideas.


Melons - cut in half, scoop out with a melon baller, and place in freezer bags. Freeze. Use for smoothies and granitas. Some people recommend covering the melon with simple syrup before freezing to preserve color, but the syrup-free method is pretty common.


Peppers - chop and freeze in half-cup amounts. This is great for throwing into soups and stews.


Tomatoes - wash and place whole tomatoes in freezer bags. When you are ready to make some fresh-tasting sauce this winter, remove tomatoes from freezer and partially thaw. The skins will slip right off the tomatoes, and they are easy to chop and core while still slightly frozen.


Basil - wash and pat dry leaves. Place in freezer bags and remove as much of the air from the bag as possible. Remove from freezer when ready to use.


Here is one approach for dealing with smaller amounts of leftover produce. Keep three 1-gallon-size freezer bags in your freezer. Label one "Soups and Stews." Add small bags of leftover vegetables when you have them. Peppers, squash, corn and beans are great additions to this bag. Label the second bag "Herbs." Place in this any extra fresh herbs either in ice cube form as Lyn has described, or in whole-leaf form as described above in small labeled bags. They will be easy to find when you need a little extra flavor for a recipe. Label the third bag "Smoothies." You can add small bags of leftover fruit, melon balls, etc. that can be combined to create healthy and great-tasting smoothies any time.


We hope this will help you get through the late summer harvests guilt-free and enjoying every bite. We are happy to play a part in bringing you the fresh and healthy food that makes this time of year so wonderful.


Michelle Bandy-Zalatoris, Laura Dobson and the farmers of Geauga Family Farms


Marlin Barkman                Jonas L. Byler                     Thomas C. Byler

Daniel Fisher                    Lester Hershberger             Marvin Hershberger

Dominic Marchese            Abner McDaniel                   Andy J. Miller                   

Noah Yutzy Jr.


Buggy silhouette


Invoices for bulk produce

We have open invoices for bulk produce from July 1. If you ordered bulk produce to be delivered to your pickup site and haven't paid your invoice yet, please do so as soon as possible. If you've already paid your invoice, thank you!


In this week's shares

In this week's shares, CSA members can expect things such as peaches, watermelon, blackberries, cabbage, Rainbow chard, white, yellow or red storage onions, Big Beef tomatoes, heirloom tomatoes, mixed or red cherry tomatoes, grape tomatoes, basil, Chiogga or red beets, green Provider beans, yellow wax Roeder beans, patty pan squash, fingerling potatoes, green bell peppers, Hungarian Wax banana peppers (hot), jalapeños (hot), sweet banana peppers, Red Carmen peppers, Yummy Orange peppers, yellow squash and eggplants.


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 at different times of the week may include different items. 


New! Lower prices on bulk veggies!

We have a bumper crop of tomatoes and peppers so get some now while they are on sale. The tomatoes are great for canned sauce, juice or whole tomatoes. The hot peppers are perfect for salsa to put on top of all your favorite Mexican dishes.  

#2 canning tomatoes - $12/20-pound box

#1 Roma tomatoes - $15/20-pound box

Mixed cherry tomatoes - $2/pint

Grape tomatoes - $2/pint

Basil - $3/pound 

Red or Chiogga beets - $20/half-bushel (without tops)

#1 Green bell peppers - $18/bushel, $9/half-bushel

Hot peppers - $12/half-bushel

To order, call Rosanna at 440-693-4625 begin_of_the_skype_highlighting FREE 440-693-4625end_of_the_skype_highlighting between 7 a.m. - 3:15 p.m. Monday through Friday. Your bulk produce will be delivered with your share in a box with your name on it. Please look for it when you pick up your share. Rosanna will invoice you for your items.


Extras, extras

Don't forget we have lots of extras you can add on to your share each week by visiting our Web site at may order everything from eggs, cheeses and ground beef, to maple syrup, honey, jams, breads, pies and more, quickly and easily on our site through PayPal.


To order more than one item at a time, simply click on the "Continue Shopping" link in the shopping cart page. It will take you back to the Extras page on the site where you can choose additional items.


Please make note of the following weekly deadlines for ordering extras:

If you pick up on Tuesdays - order by the previous Thursday.

If you pick up on Thursdays - order by the previous Saturday.

If you pick up on Saturday - order by Tuesday.

If your order isn't placed in time, you will receive it the following week. Look for your name on a separate bag in the Special Orders area of your pickup site.


Limited-time add-ons

D & S Farm & Garden has lots of organic blackberries for sale for $3.50/pint. To order, call Rosanna at 440-693-4625 begin_of_the_skype_highlighting FREE 440-693-4625end_of_the_skype_highlighting between 7 a.m. - 3:15 p.m. Monday through Friday. Your add-on order will be delivered with your share in a box or bag with your name on it. Please look for it when you pick up your share. Rosanna will invoice you for your items.


Pepper Alert!

You are now receiving both hot and mild banana peppers in your shares. The hot peppers will be marked with a "HOT" sticker on their bags, and the mild peppers will not have a sticker. It is always good to be cautious, though. Please remember to limit contact with the seeds, and make sure to wash your hands thoroughly after handling.


Farm tour information

Our farm tours are held on the second Saturday of the month from 1 - 3:30 p.m. Tuesday Field 

Nights are from 6 - 8 p.m.

Lester Hershberger farm


Our schedule for the remainder of the season is 

as follows:


Tuesday, Aug. 28 - Hershberger Organic Produce (Marvin Hershberger's farm)


Saturday, Sept. 8 - Parkman Produce (Yutzy Family farm) & canning demonstration


Tuesday, Sept. 25 - Miller's Organic Produce + pumpkin patch & hayrides


Saturday, Oct. 13 (tentative) - Fall tour and potluck get-together at the warehouse


Getting the most out of your CSA membership

By Lyn Trier


Quiche and Veggie Lasagna

This is the time of the year when life starts to get extra busy and using up your CSA veggies can be more of a challenge. Kids are going back to school, football and other activities are starting and the weather is changing.


I'd like to share two go-to dishes that I like to make when I am super busy and/or have lots of different items in my fridge and freezer to use up.


The first one is quiche. I like to make my own whole-wheat crust when I make quiche. I use the recipe from 100 Days of Real Food for my starting point. I love her crust recipe, but I add 2 teaspoons of white granulated sugar. I don't cook with sugar often, but I really feel like this crust needs a bit of sweetness to balance out the local whole-wheat flour I like to use.


I also use her base for the custard part of the quiche. I always use local eggs and local whole milk. I really think it makes a big difference in the custard part of the dish.


The fillings are the best part of making a quiche. I don't think I've ever made a quiche the same way twice. Usually, my fillings are a combination of what I have in the fridge. I've used things like:

  • Sautéed greens with garlic
  • Shredded summer squash
  • Chopped tomatoes
  • Cauliflower
  • Broccoli
  • Onions, etc.

I also like to top my quiche with local cheese. I think the cheese options are endless.


When I make quiche, I like to make two of them at a time. I freeze the extra pieces and use them for quick lunches and dinners when I don't have time to cook.


My other go-to item is vegetable lasagna. I don't have any recipes for this and, like the quiche, I never make it the same way twice.


I always use whole-wheat lasagna noodles and I never cook them first. I find that the vegetables have plenty of liquid to cook the noodles.


Lasagna is all about layers. I usually use a 9x13 pan. Here's an example of layers:

  • tomato sauce and/or sliced tomatoes
  • lasagna noodles
  • more sauce or tomatoes
  • layer of veggies
    • zucchini, carrots, onion, greens, peppers, etc.
  • cheesy layer
    • like tofu, ricotta, smashed roasted eggplant, cottage cheese
      • mixed with Italian herbs
  • more sauce
  • more noodles
  • repeat until pan is almost full
  • end with a layer of noodles covered in sauce

I usually need to bake it for an hour at 350 degrees. Near the end, I test the noodles and sprinkle cheese on top to finish off in the oven. I think the key is to let it cool for 15 minutes before trying to serve it. Just like the quiche, we always freeze extra lasagna.


With the cooler weather right around the corner, it's a perfect time to pick a day to turn on the oven and stock up the freezer with some great meals.


Need to ID some veggies? Try these sources:

Visit our Facebook page

Check Lyn's blog

Check the Veggie ID Guide on our Web site.



We include recipes each week using the items in your share. We'd love for you to share your recipes with us and we will include them in the newsletter. Please e-mail them to  


Late Summer Harvest Pasta

This recipe uses several items from your CSA share, while highlighting their simple, fresh flavors. 

Serves 2-4

1 tablespoon olive oil
1 small onion, chopped
2 pattypan squash, tops and bottoms removed, diced
1 carmen red pepper, chopped
1 green pepper, chopped
5 tomatoes, cored and chopped
2 tablespoons fresh parsley, minced + garnish
4-6 oz. of feta cheese, crumbled
1 pkg. fresh pasta - fettuccine works well

Boil water for pasta. Add oil to skillet and sauté onion for a few minutes over medium high heat.  Add chopped peppers and squash and continue to sauté vegetables until they just begin to soften. Cook fresh pasta according to package directions. Add tomatoes to vegetable mix and toss.  Reduce the heat to simmer and stir vegetable mixture for about 5 minutes. Pour mixture over hot pasta, and tops with feta cheese and fresh parsley. Serve immediately.


Tomato-Pattypan Squash Salad

Serves 8

2 cups pattypan squash (baby pattypan squash and or or baby zucchini or yellow)

4 cups currant tomatoes (yellow)

Fresh basil (snipped)

2 tbsps. tarragon (snipped fresh)

2 tbsps. chives (snipped fresh, scallions)

¼ cup extra virgin olive oil

¼ cup balsamic vinegar (red wine)

1 tbsp. lemon juice (lime)

¼tsp. salt

1/8 tsp. black pepper

Lettuce (choice optional)

Cook squash in a large saucepan, covered, in enough lightly salted boiling water to cover, until tender, about 5 minutes. Drain. Cool vegetables by adding cold water and ice cubes to pan; drain well.

Combine the drained squash, tomatoes and herbs in a serving bowl. Add lettuce of choice if desired.

In a screw top jar, combine remaining ingredients. Cover and shake well. Add half to salad; toss to coat.

Season to taste with additional salt and pepper, if desired. Pass the remaining dressing Enjoy!

Recipe from

Summery Melon Granita

This is a simple, fresh dessert recipe you can make without an ice cream maker.

1 lime

2 cups coarsely chopped watermelon, cantaloupe or combination. Melon should be seeded.

1 cup cold water

1/4 cup sugar or honey

4 fresh mint leaves 

Finely zest lime; put zest in a small bowl and cover with plastic wrap. Squeeze 1 tablespoon juice from lime.

Combine lime juice, melon, water, sugar and mint in a blender; purée until smooth. Transfer mixture to a nonmetal 11- x 7-inch baking dish. Cover with plastic wrap and freeze until crust forms, about 2 hours. Using a fork, break up crust, mix well and return to freezer. Freeze 2 hours more, scrape with fork and divide among four bowls. Garnish with zest and serve.


Grilled Bell Peppers with Goat Cheese

Marinated bell peppers are grilled and topped with a seasoned goat cheese in this easy appetizer.

2 green bell peppers

1 clove garlic, minced

2 tablespoons olive oil

1/2 cup goat cheese

1 tablespoon lemon pepper seasoning

Core and seed the bell peppers. Cut each into six wedges, and place into a resealable plastic bag. Add the garlic and drizzle with olive oil. Toss, seal, and set aside to marinate at least 20 minutes.

Preheat an outdoor grill for medium heat, and lightly oil the grate. Stir the goat cheese and lemon pepper seasoning together in a small bowl; set aside.

Cook the peppers, skin-side-up on the preheated grill until lightly charred, about 3 minutes. Flip the peppers over, and carefully spoon the cheese onto each pepper. Close the lid of the barbecue, and continue cooking until the bottoms are lightly charred and the cheese is warm, 2 to 3 minutes.

Recipe from


Hit the markets

Several of our farmers bring their extra certified-organic produce to local farm markets. Stop by and say hello if you find yourself at one of these spots!



                Wade Oval Wednesday Market:                   Parkman Produce (Noah & Kathy Yutzy)

                Cleveland - 6-9 p.m. (Just 2 weeks left for this market)


                Lake Metroparks Farmpark Market:             Miller's Organic Produce (Andy & Laura Miller)

                Kirtland - 3-6 p.m.


                First Baptist Church Market:                       Red Sled Farm (Abner McDaniel)

                Shaker Heights - 4-7 p.m.



                South Euclid Farmers Market:                    Lester & Martha Hershberger

                South Euclid - 2-7 p.m.



                Shore Cultural Center Market:                    Parkman Produce (Noah & Kathy Yutzy)

                Euclid - 3-7 p.m.


                Chardon Square Market:                             Miller's Organic Produce (Andy & Laura Miller)

                Chardon - 4 - 8 p.m.



                North Union Farmers Market:                    Hershberger Organics (Marvin Hershberger)

                Shaker Square - 8 a.m. - noon


                Willoughby Farmers Market:                      Miller's Organic Produce (Andy & Laura Miller)

                Willoughby - 8 a.m. - noon


                Howland Market:                                      Lester & Martha Hershberger

                Howland - 9 a.m. - 1 p.m.


                Geauga Fresh Market:                              Hershberger Organics (Marvin Hershberger)

                Corner of 306 & Bell - 9 a.m. - noon


                Middlefield Cheese House:                        Parkman Produce (Noah & Kathy Yutzy)

                Middlefield - 9 a.m. - 4 p.m.                     D & S Organics (Daniel Fisher)


Local food events 


Cleveland Garlic Festival

Mark your calendars and get out the breath mints! The second annual Cleveland Garlic Festival is coming soon. This grassroots food and urban music festival will support North Union Farmers Market's mission of championing local foods.

Inspired by the 31-year-old Garlic Festival in Gilroy, Calif., the Garlic Festival is ground zero for all things garlic in the Midwest Great Lakes region. Attendees will enjoy garlic-themed food prepared by local celebrity chefs including everything from ice cream to oysters, an onsite Grill Off, live music, cooking demonstrations, wine tastings and more.


For kids, they can visit the Mighty Locavores area with rock climbing, tastings, garlic growing, chalk art classes and more events and activities. They'll want to stop by the Meyer Hatchery  exhibit to learn about raising chickens and to enter the raffle for a chance to win a backyard chicken hutch.


Tickets and additional information can be found at any North Union Farmers Market location, by calling 216-751-7656 begin_of_the_skype_highlighting FREE 216-751-7656end_of_the_skype_highlighting, online or by e-mail at   

Shaker Square

Sept. 8, 1 - 9 p.m., Sept. 9, noon - 6 p.m.

One-day pass: adults $7, seniors $4, children ages 3-12 $2.
Two-day pass: adults $12, seniors $6, children ages 3-12 $3. 
Children younger than 3 are free both days


FarmAFare - A Celebration of Local Foods

Join the Lake County Soil and Water Conservation District Sept. 13 in celebrating local food at its annual meeting. This fine dining event will be held outside under a big tent at Holden Arboretum in Kirtland. This locavore event to honor the individuals and groups who are working to conserve natural resources in Lake County will include a 10-course dinner featuring local farm products prepared by area chefs. Tickets are $50 each or $90 for a couple. For more information, visit To reserve your seats, call 440-350-2730 begin_of_the_skype_highlighting FREE 440-350-2730end_of_the_skype_highlighting or e-mail soil@lakecounty


Stone Soup Mystery Meal

Saturday, Sept. 29, 9:30 a.m. - 1:30 p.m.  

Howe Meadow

4040 Riverview Road
Peninsula, OH 44246 

Gather ingredients from the Countryside Farmers' Market at Howe Meadow, travel to Hale Farm & Village, prepare a delectable soup and salad around a campfire and reenact the traditional tale of Stone Soup. Then it's time to feast!

Families are invited to explore historic farm properties in the Cuyahoga Valley and learn about local foods, sustainable agriculture, and farming history. These programs are part of a collaborative effort between Hale Farm & Village, the Countryside Conservancy, the Conservancy for Cuyahoga Valley National Park, and National Park Service.  

Fee:  $17/adults, $15 for partner members. $7 for children ages 4 - 11. Price includes market tokens. 

Program begins at Howe Meadow at 9:30 a.m. and ends at 1:30 p.m. Call 330-675-2796 begin_of_the_skype_highlighting FREE 330-675-2796end_of_the_skype_highlighting ext. 100  or visit for more information.


National Planting Day

Join the folks who bring us the Great American Cleanup each spring for the first ever National Planting Day to be held this year on Sept. 8. The nationwide event encourages the planting of native species to support local ecosystems, reduce water consumption, improve soil stability, and provide food and shelter for indigenous wildlife.

Do your part! This fall, plan to plant native species at home and join a volunteer effort to beautify your community. Tell your friends and family about the importance of native species and get them involved too!

National Planting Day celebrates the value and power of native species in restoring ecological balance to the environment, while creating greener, more beautiful communities. With a national focus on Sept. 8 and activities happening throughout the fall, Keep America Beautiful is mobilizing Americans to plant native species of trees, flowers and plants.

A few local organizations are participating. Find out what events are happening locally by contacting them directly. 


Keep Lakewood Beautiful
Ruth Gillett, Chairperson


Keep Mentor Beautiful
Bonnie Rice, Program Director
440-974-5780 begin_of_the_skype_highlighting FREE 440-974-5780end_of_the_skype_highlighting


Keep Wickliffe Beautiful
Patricia Fowler, Executive Director
440-943-7100 begin_of_the_skype_highlighting FREE 440-943-7100end_of_the_skype_highlighting


Michael Conway - Farm intern

By Jeremiah Horrigan 

Article from The Times Record-Herald

He earns a stipend of $200 a month and works every day outside in all kinds of weather. Michael Conway is as happy as a pig in... recyclable material.

The SUNY New Paltz grad decided more than a year ago to get his back into his work. There had to be more to life after college than making money.

No sooner did he graduate than he started work at Root 'N Roost Farm in White Sulphur Springs, NY, where he and the farm's owners practice what they call small-scale human- and animal-powered farming.

"It's been absolutely wonderful. I'm fulfilling all my desires."

Conway, a sociology major with a minor in environmental studies, is going to get into farming. He'll work for a year at Root 'N Roost in Liberty, a community supported agriculture farm that uses small-scale permaculture practices.

Conway was a sociology major, but he's learned things on the farm that you won't find in any textbook. The farm operates with as little reliance on machinery as possible. Who needs a roto-tiller, for example, when you've got a pig at hand? Put a pig on an enclosed patch of land, he explains, and that patch will be cultivated in no time.

"All you have to do is feed 'em," he says.

At graduation time, he said he wanted to help teach others the importance of consuming less.

"Then, I was just talking. Now I'm doing."



Want to add someone to the newsletter mailing list? Anyone can sign up for our newsletter on our Web site. All they have to do is visit our Web site here, enter their information and they will receive the very next newsletter.


(Between the regular business hours of 9 a.m. - 5 p.m. PLEASE!)

Farm Representatives:

Laura Dobson, 440-478-9849,

Michelle Bandy-Zalatoris, 216-321-7109,

Grass-fed beef & poultry

Kathleen Webb, 216-408-7719,

Geauga Family Farms, Middlefield, Ohio 44062