Main Logo
Week 6                            Geauga County, Ohio
July 10, 2012

The Fair Share

What's cropping up!
Welcome to those joining us at the 15-week point
Farm tour information
In this week's shares
Stewing hens available
Notice: Plastic containers
More bulk veggies now available
Getting the most out of your CSA membership
Eat Local: The locavore challenge
Mailing list add-ons
Follow us on TwitterFind us on Facebook

"We don't need a law against McDonald's or a law against slaughterhouse abuse -- we ask for too much salvation by legislation. All we need to do is empower individuals with the right philosophy and the right information to opt out en masse." 

~ Joel Salatin


Buggy silhouette





We would like to extend a warm welcome to those who are joining us at the 15-week point for the remainder of the season. Thank you for joining the Geauga Family Farms community - a group of people dedicated to great food, healthier eating and supporting local, family farms.


We would also like to welcome everyone to this weekend's Farm Tour at the farm of Daniel and Susan Fisher.  We'll tour the fields and learn about the crops in which they specialize.  In addition to great produce, the Fishers also raise all of the eggs for the CSA program.  Finally, we will be joined by representatives of the beef team who will talk about grass-fed beef and will have burgers available on the grill for $2. A map and additional details are below.


Please join us if you can! 


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.


Buggy silhouette


Farm tour information

Our farm tours are held on the second Saturday of the month from 1 - 4 p.m. The next farm tour will be this Saturday, July 14, at D & S Farm and Garden (the farm of Daniel Fisher and his family). The farm is located at 4738 Gates East Road on the eastern edge of Middlefield. Check out a map to the farm here


Our schedule for farm visits for the remainder of the season is as follows:


Saturday, July 14 - D & S Farm and Garden


Tuesday, July 24 - Red Sled Farm and a tour of the warehouse


Saturday, Aug. 11 - Farm of Tom Byler & corn roast


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                                                                               Lester Hershberger farm


Stewing hens available

Susan Fisher at D & S Farm & Garden has stewing hens available at $5 per hen. They need to be picked up at the farm, but this is perfect timing since they will be hosting the Farm Tour on Saturday. If anyone is interested, please call Susan at 440-693-4632 to order so the hens will be ready by Saturday.


In this week's share

In this week's shares, CSA members can expect things such as blueberries, red and green leaf lettuce, green romaine lettuce, sweet candy onion, bunching onions, basil, Big Beef tomatoes, Provider beans (green), Broncho beans (green), kohlrabi, golden beets, red beets, sugar snap peas, cauliflower, broccoli, cabbage (green), yellow squash, zucchini, cucumbers, pickling cukes, cherry tomatoes and potatoes.


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. 


Notice: Plastic containers

We want to thank everyone for saving the plastic containers in which you receive some of your vegetables. However, we are not able to reuse them due to certified-organic regulations. Please recycle them if the recycling facility in your area accepts them. We still would love it if you would save the egg cartons though. Thanks!


Bulk veggies for sale

Ladies and gentlemen, start your canners! We have bulk veggies for sale now. 

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

Canning cucumbers - $12/box - (24-30/box)

Basil - $3/pound 

Beets (golden or red) - $20/half-bushel, with or without tops

Zucchini -$18/half-bushel

To order, call Rosanna at 440-693-4625 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.


Getting the most out of your CSA membership

By Lyn Trier



The Geauga Family Farms CSA is mostly produce. I look forward to it each week. By Sunday night or Monday lunch, I'm usually making sure the fridge is ready for some new fresh local goodness. This year, I decided to add a dozen eggs to my pick up each week.


I feel like eggs are one of the staples in our house. I hate to run out of them. We rarely eat them for breakfast, but we seem to use them several days a week.


Here are some of my favorite uses for eggs. I like to poach eggs. I don't have any fancy equipment. I just use a nonstick sauce pan, a splash of vinegar, water and a yummy local egg. Recently, I discovered eggs in a nest.  It's a recipe that was popularized by Barbara Kingsolver. I've never actually made her recipe, but recently I've made several variations. I've been cooking my eggs separately and then serving them over the greens and other produce. It's been delicious and gives the greens dish a wonderful depth, especially when served with a grain.


I find that quiche or frittatas are a great way to use local produce. Both of the dishes use eggs and can be made with a variety of fillings. I've used onion, tomato, garlic, greens, zucchini and many other items in our dishes.


Usually, I'm too lazy to make a crust, so on busy weeks, frittatas usually win over quiche. My husband and I were successful in grilling a peach and apricot cobbler this week. We basically just baked it on the grill instead of heating our house. I'm thinking a frittata in a cast-iron skillet on the grill is next on the agenda.


I also make lots of pancakes and muffins. We use squash, carrots, sweet potatoes and other veggies in them. The vegetables really help keep things moist.


When I feel like there's an abundance of eggs in the house, I make some hard-boiled eggs to use as snacks or on salads. I also freeze eggs occasionally. I usually crack them open and mix with frittata or quiche ingredients like milk and spices and then freeze in a resealable plastic bag.


Eggs are good for several weeks when I buy them fresh but they never last that long in our house. They truly are a staple item for us year round and especially during the CSA season. 


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 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  


Grilled Cajun Fish with Sautéed Kohlrabi

Recipe from Rosie Craig, St. Paul's member

"In this recipe, the sautéed kohlrabi is used as a bed for your Cajun grill dish. I used fish but I imagine it would be just as good with grilled chicken or other spicy meat. Proportions can vary somewhat."



2 lbs of oily fish fillets like catfish or tilapia

3-4 Tbsp. olive oil

Juice from one lime or lemon

1 tsp. of Cajun spices (Use a prepared spice mix, which probably already has salt so don't add any additional, or create your own.)

Coat fish with spices, olive oil and lime and set aside. Meanwhile, prepare kohlrabi.



1 large or several small kohlrabi (about 1 pound) peeled and grated

1 small apple, grated

2-3 sprigs of green onions, grated and chopped

3-4 tbsp. butter


Basting liquid

½ cup water

1 tsp. powdered chicken or vegetable bouillon

3 tbsp. balsamic vinegar.

Miscellaneous fresh herbs as available


Sautee the kohlrabi with the butter, apple and onion. Use a few tablespoons of the basting liquid while sautéing to keep the kohlrabi mixture moist. Place on a large plate or platter. Meanwhile, get the fish cooking on the grill using the basting liquid as needed to keep the fish moist. When finished, lay the fish on the kohlrabi mixture. Sprinkle with fresh garden herbs. Serve with rice on the side. 


Zucchini Cake

As served at the field night a couple weeks ago. 

2 cups grated zucchini

1 cup white sugar

1 cup brown sugar

2 cups flour

3 eggs

1 cup vegetable oil

3 tsp. cinnamon

1 tsp. salt

2 tsp. baking soda

1 tsp. baking powder

Mix together and put in greased pan. Bake at 350 for 30 minutes. Cool and frost.


4 oz. cream cheese

1/2 cup butter

2 cups powdered sugar

1 tsp. vanilla


Black Bean & Zucchini Quesadillas

Serves 1

1/2 cup canned black beans, rinsed and drained

2 tablespoons salsa

1/2 cup finely chopped zucchini

4 (6-inch) corn tortillas

4 tablespoons shredded Cheddar cheese

Combine beans and salsa in a small bowl; mash with a fork. Stir in zucchini. Layer 1 tortilla with half the bean mixture, sprinkle with 2 tablespoons cheese, and top with another tortilla. Repeat with remaining tortillas, bean mixture, and cheese. In broiler or toaster oven, cook quesadillas 1 minute on each side until cheese is melted and bubbly.

Recipe from


Crunchy Zucchini Rounds With Sun-Dried Tomatoes 

& Goat Cheese

2 zucchini

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

2 ounces sun-dried tomatoes, packed in oil (about 24)

3 ounces goat cheese

2 tablespoons chopped fresh chives

2 tablespoons extra-virgin olive oil

Slice zucchini into 1/4-inch-thick rounds. (You should have about 24 slices.) Lay out on large latter; season with salt and pepper. Place a sun-dried tomato on each slice, then top each tomato with a pinch of goat cheese. Sprinkle tops with chopped chives, and drizzle with extra-virgin olive oil; serve.

Recipe from

Grilled Tomato, Onion and Bread Salad

Serves 8

2 red onions, sliced 1/2 inch thick

8 plum (Roma) tomatoes, cored

4 tablespoons olive oil, divided

4 cups cubed Italian bread

2 teaspoons dried thyme leaves

salt and pepper to taste

1 cucumber, peeled, halved lengthwise,

seeded, and cut into 1/2 inch slices

1/2 cup shredded fresh basil

3 tablespoons red wine vinegar

2 tablespoons olive oil

Preheat an outdoor grill for medium-high heat. Brush the onion slices and tomatoes with 2 tablespoons of olive oil, and set aside. Drizzle another 2 tablespoons of olive oil over the cubed bread in a large bowl. Sprinkle with thyme, salt, and pepper; toss well. Skewer the bread cubes with metal skewers. Grill bread on preheated grill until golden brown on all sides, about 3 minutes. Grill onions and tomatoes until soft, about 5 minutes. Chop the roasted onions and tomatoes into large pieces, and place into a large bowl along with the toasted bread, cucumber, and basil. Whisk the vinegar together with the remaining 2 tablespoons of oil to make a dressing. Pour over the salad, and toss to coat.

Recipe from


Eat local: The locavore challenge

CARROLLTON, Ga. -- You'll find Patricia Gladney behind a sign that reads "Farmers Fresh" in downtown Carrollton.


"We have some very interesting things," she said. "You're going to run into things that you probably never have."

Gladney is one of the forces behind a renewed push to eat local. She runs the Farmers Fresh Community Supported Agriculture (CSA). Local famers drop off their goods at her Carrollton location, she pays them for the food, and subscribers pay her to deliver a CSA box of local food every week. Her delivery route includes drop-off locations in Atlanta and surrounding suburbs.


"I'm hoping people will see what I saw at my table, realizing how dependent we are on people we don't even know," Gladney said.


There are more than 50 different CSA groups serving the city of Atlanta. It's part of a growing movement to eat local, a trend that could change the face of farming.


"I certainly represent a younger generation of farming," Paul Feather said. He runs a small farm in Carroll County and delivers his produce to Farmers Fresh for distribution.


The USDA says for every one farmer under 25, there are five over 75. For years, leaders in the agriculture sector have been worried about the future of farming in America. Local food could hold some of those answers.


"Absolutely, there's increased interest and there's increasing numbers of young farmers," Feather said.


The Georgia Department of Agriculture tells 11Alive News the USDA is in the process of preparing for the 2012 Ag Census. The most recent stats are from 2007-2010. But they already show Georgia bucking the aging trend a bit.


There was a 7 percent increase in the number of farms with operators between the ages of 25 to 35. Most farmers under the age of 34 operate farms between 10 and 49 acres. These small to medium size farms are frequently the ones that benefit from active farmers' markets and CSAs.


This month, the interest in buying local could get a huge bump. Feather is part of a group that organized the Locavore Challenge.You can sign up for different levels, from "bite sized" (eating one local item a day) to "feast sized" (eating 90% local of everything).


"That kind of demand for local food, I think will create a resurgence in local food that's good for the local economy. It creates more jobs," Feather said.


He said they picked July because it's one month where it's easy to pay less buying local.


"One of the reasons that we chose to do the challenge in July is because local produce is actually quite plentiful. I've spent a lot of time doing price comparisons, and in July you tend to come out better at the farmers' market," he said.


Article from 11Alive, Atlanta


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