|Week 4 Geauga County, Ohio||June 26, 2012|
"You, as a food buyer, have the distinct privilege
of proactively participating in shaping
the world your children will inherit."
~ Joel Salatin, Holy Cows and Hog Heaven:
The Food Buyer's Guide to Farm-Friendly Food
Getting to know one another
We hope we'll see you at the farm tonight - we're looking forward to getting to know you!
What vegetables have you enjoyed so far? What vegetables would you like to see? What do you like most about being a part of a CSA program? These are some of the things we look forward to learning about you.
We enjoy answering questions about how we grow the items we put in your boxes and why we prefer certain varieties of vegetables to others. We are happy to talk about how we got into farming and what we enjoy about it. We'll share growing hints, stories about the challenges of organic farming and, hopefully, a few laughs as we stroll through the fields.
If you get a chance, feel free to bring a copy of a favorite recipe with your name. We'll have a basket to collect recipes, and we'll share them in future newsletters. It's another way for us all to get to know each other better.
The weather should be perfect for a delightful evening together. Join us, won't you?
Laura Dobson & Michelle Bandy-Zalatoris, 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.
Field Night Hints
Come meet our farmers and see where some of your produce is grown tonight at our first Field Night of 2012
at the farm of Lester and Martha Hershberger. Their address is 17570 Tavern Road in Middlefield. You can find a farm map here. We will get started around 6:30 p.m., but show up whenever you are able.
- Wear comfortable shoes.
- Bring bug spray - we're outdoors the whole time.
- Bring cash if you would like to purchase any additional produce or farm products.
- Please be respectful of our Amish families and refrain from taking photographs of them.
- Please be mindful of buggies along the road as you drive through the Middlefield area.
In this week's share
In this week's share, CSA members can expect things such as red and green leaf lettuce, green romaine lettuce, Bright Lights chard, Winterbore kale, Lacinato kale, collard greens, broccoli, golden beets, red beets, sugar snap peas, zucchini, yellow squash, cucumbers, pickling cucumbers, Big Beef tomatoes, mixed cherry tomatoes, bunching onions, lemon basil, kohlrabi, cabbage and spinach.
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.
New! Upgrade to Family Share from Single Share
Did you purchase the 20-week single share, and then decide that you'd like to get the larger, family sized share instead? We now offer this upgrade option that will kick in to increase your share size for 15 weeks starting the week of July 10. Visit our Web site to upgrade your share. Hurry! Deadline to upgrade your share is July 1.
Getting the most out of your CSA membership
By Lyn Trier
Prepping the weekly CSA
I have a process that I like to use every time I pick up my CSA. I used to think it was overwhelming to come home with a bounty of veggies. Now I enjoy it and look forward to my pick-ups.
When I get home I spread my veggies out on the table and take my photos. Then, I consider each ingredient.
If we got onions or peppers, I think to myself what my typical uses are. Almost always, I use them cooked. So, I will slice or chop them and freeze them. I don't keep them out in the fridge unless I am making a dish like slaw where I need a raw onion. If a dish like that is on the menu for the next few days, I prep what I need for that recipe and freeze the rest. I sometimes will spread the onions on a cookie sheet, but usually I just freeze them in a resealable plastic bag. When I need them, I just break off a chunk and throw them in the pan or slow-cooker.
If we got herbs like basil, cilantro or chives, I like to chop them and put them in ice cube trays that I use just for herbs. I cover them with water and make cubes. I pop them out when frozen and put them in a resealable plastic bag. Usually, I also remember to use a permanent marker on the bag to write what the contents are. When I forget, I can usually tell by smell.
When we get greens like lettuce, I like to wash and spin them in my salad spinner. I store them clean in a green Rubbermaid produce saver or a resealable plastic bag. In both, I include a paper towel in between layers to help with the moisture. For other greens, like collards or kale, I like to wash and chop them for use in the next meal or two. Generally, these are bulky and are taking up lots of room in the fridge. So, if I plan a meal or two around them, it's easier to figure out if any other items need to be prepped in any certain way.
The last main thing that I like to do is make a list of what's in the fridge and/or items that I need to use out of the freezer. Many times beets or another item gets pushed to the back of the fridge. I like to keep up with things as we go and look over the fridge a day or two before the next CSA pick up to make sure items don't go to waste. By freezing, blanching or cooking a forgotten item, I can meet my goal of not wasting any of our produce.
As we have become more comfortable with our CSA shares, prep, storage and usage have become easier and easier. I hope that you will learn the tricks that work for you as well.
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.
Deadline extended to July 1 to sign up for 15-week program
We have openings for membership in our 15-week CSA program that begins July 10. Due to the warm spring and a few openings left after the 20-week season enrollment, we have space for more members. Now your family members, friends, neighbors and coworkers have a chance to start receiving their own delicious, locally grown, organic produce. Feel free to forward this e-mail to everyone.
You may sign up online at www.geaugafamilyfarms.organd pay via PayPal or mail your application and check to: Geauga Family Farms, c/o Laura Dobson, 10401 Stuart Drive, Concord Township, OH 44077. We have extended the deadline for signing up for an extra week. Envelopes must be postmarked by July 1. No exceptions. Applications and checks received with a postmark after this date will not be accepted. Checks will not be returned. Download the application here.
Once you've signed up, we hope you'll "Like" us on Facebook and follow us on Twitter. We also suggest you read our newsletters as this is our only means of communicating important information to you.
Thank you for your interest in our program and in supporting the local food movement.
We will include recipes in the newsletter using the items in your weekly 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 LDobson@geaugafamilyfarms.org.
Savory Cherry Tomato Pie
Adapted from a recipe that appeared in Martha Stewart Living, this is one of my favorite recipes to celebrate the arrival of cherry tomatoes and zucchini!
2 tablespoons extra-virgin olive oil
1 finely chopped shallot, about 1/4 cup
1 small zucchini, 7 1/2 ounces, halved lengthwise and cut crosswise into 1/2-inch-thick half moons
1 1/2 pounds cherry tomatoes (or combination of cherry tomatoes and chopped regular tomatoes)
1/2 cup grated Parmesan cheese
4 ounces bocconcini (fresh mozzarella)
3 tablespoons fresh basil, chopped
1 tablespoon chopped lemon basil
1/4 cup plus 2 tablespoons all-purpose flour, plus more for work surface
˝ teaspoon sugar
Coarse salt and freshly ground pepper
Unbaked pie crust (use your favorite recipe or purchase pre-made crusts)
1 large egg yolk
Heat 1 tablespoon oil in a medium skillet over medium heat. Add shallot; cook, stirring occasionally, until softened, about 3 minutes. Add zucchini; cook, stirring occasionally, until light golden and liquid has been released, about 5 minutes. Transfer to a large bowl; set aside.
Halve one-third of the tomatoes. Stir halved and whole tomatoes, cheeses, basil, lemon basil, flour, and sugar into shallot-zucchini mixture. Season with salt and pepper. Set aside.
Roll out dough on a lightly floured surface to a 13-inch circle, about 1/4-inch thick. Make six or seven 3-inch-long cuts around edge of dough, evenly spacing to make flaps.. Transfer to a 10-inch pie plate. Drizzle crust with remaining tablespoon oil. Spread with filling. Fold in flaps of crust, slightly overlapping. Refrigerate until cold, about 20 minutes.
Preheat oven to 375 degrees. Whisk egg yolk and a little water in a small bowl. Brush crust with egg wash. Bake pie on a rimmed baking sheet until crust is golden brown and juices are bubbling, about 45 minutes.
Kohlrabi & Apple Slaw with Creamy Coleslaw Dressing
Makes 4 cups, easily adapted for less
1 pound fresh kohlrabi, trimmed, peeled, grated or cut into batons with a Benriner
2 apples, peeled, grated or cut into batons (try to keep equivalent volumes of kohlrabi:apple)
Whisk cream into light pillows - this takes a minute or so, no need to get out a mixer. Stir in remaining dressing ingredients, the kohlrabi and apple. Serve immediately.
1/4 cup cream
1 tablespoon fresh lemon juice
1/2 tablespoon good mustard
1/2 teaspoon sugar
Salt & pepper to taste - go easy here
Fresh mint, chopped
From the blog A Veggie Venture - a great place to find new and inspiring ways to use vegetables.
Sauteed Collard Greens
Some people favor collard greens boiled until they are meltingly tender, while others prefer them to retain some bite. This recipe satisfies the taste of the latter group. According to the author, this recipe goes well with roast goose.Serves 42 1/2 pounds collard greens2 garlic cloves1 tablespoon unsalted butter1 tablespoon olive oil1 teaspoon fresh lemon juice, or to tasteRemove and discard stems and center ribs of collard greens. Cut leaves into 1-inch pieces. In a kettle of boiling water cook collards 15 minutes and drain in a colander, pressing out excess liquid with back of a wooden spoon.
Mince garlic. In a 12-inch heavy skillet heat butter and oil over moderately high heat until foam subsides and stir in garlic, collards, and salt and pepper to taste. Sauté collard mixture, stirring, until heated through, about 5 minutes.
Drizzle collards with lemon juice and toss well.
Recipe from Epicurious
Vote for your favorite farmers market
Farms closest to America's cities - the providers of the delicious local food found at many farmers markets - are often directly in the path of urban sprawl and development. Many of GFF's farmers participate in farmers markets in addition to making their produce available through our CSA.
To raise national awareness about the role farmers markets play in supporting local farms and the importance of protecting American farmland, the American Farmland Trust is launching its fourth annual America's Favorite Farmers Markets™ contest.
To participate, vote for your favorite local farmers market. With your support, it just might become one of America's Favorite Farmers Markets!
Winning markets will be featured on the award-winning foodsite Epicurious.com and will receive a prize package of promotional tools to help them grow support for their farmers market. But this competition is about more than just being No. 1 - it's about supporting our nation's farms and farmers markets, something you're already doing a great job of by being a member of the GFF CSA.
Vote for your favorite markets today. Then, tell your friends and colleagues about the contest.
From the American Farmland Trust
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(Between the regular business hours of 9 a.m. - 5 p.m. PLEASE!)
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