Week  12                           Geauga Family Farm CSA                           Aug. 28, 2018 

The Fair Share     

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"Organic Oreos are not a health food. When Coca-Cola begins selling organic Coke, as it surely will, the company will have struck a blow for the environment perhaps, but not for our health. Most consumers automatically assume that the word "organic" is synonymous with health, but it makes no difference to your insulin metabolism if the high-fructose corn syrup in your soda is organic."
~ Michael Pollan,
In Defense of Food: An Eater's Manifesto
Welcome to Week 12 of the of the 2018 summer season.

Our farm-to-table dinner at Loretta Paganini's Sapore Restaurant was a great success last Wednesday night. 

Chef Loretta designed a six-course dinner using Geauga Family Farms certified organic produce and it was amazing. We highly recommend you try Sapore. We also suggest taking classes at the Loretta Paganini School of Cooking, whether you choose a CSA cooking class using our share as inspiration, or any of the other hundreds of classes there.

We would like to thank Chef Loretta and her staff for a wonderful evening.

John Egan, Constance Hendrick and the farmers and families of Geauga Family Farms
In this week's shares  
Look for some of these items in your share this week.  *It's  pepper season! Hot peppers will be marked with a HOT sticker, but please exercise caution when tasting any peppers. Wash hands thoroughly after handling hot peppers and do not touch your eyes.
Red or green cabbage, tomatoes (grape, cherry, Roma, regular or heirloom), beans, cucumbers, lettuce (romaine, red or green leaf), hot banana peppers, poblano peppers,  jalapeños , green or colored bell peppers, carmen red peppers, yummy orange peppers, eggplant, storage onions, sweet onions, bunching onions, shallots and watermelon.

NOTE:  You will 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.
Labor Day Sale  
Get ready for Labor Day weekend and stock up on Geauga Family Farms beef.  Grass-fed ground beef is on sale for $5.99 a pound up to 5 pounds.  Grass-fed beef tenderloins, 8 oz. each, are $7.99 a pound. Order now from ou r farm store  here . The sale ends Aug. 31.
Bulk items  
Want to do some canning, make homemade pickles or sauerkraut? You'll find the following bulk items, as well as smaller quantities of a lot of other veggies, in our farm store  here. Look for even more items as we progress through the season.
Hot banana peppers: 1/2 bushel, $15
Jalapeno peppers: 1 peck, $18
Sweet onions:  5-lb. bag $7; 10-lb. bag $11.50; 1/2 bushel - $21
Tomatoes: #1 Slicers - $15/10 lb. box
Tomatoes: #2 Canners - 1/2 bushel, $11; bushel, $20
Yellow squash: 1/2 bushel, $23
Zucchini: 1/2 bushel, $24; bushel, $39

Now in our farm store  
In addition to bulk items and those listed below, we have all kinds of produce and non-produce items in our farm store including  bread, honey, jams and more. Anyone is welcome to purchase extras from our farm store  here
Carmen Red peppers: $3/bag of 3-4
Grape tomatoes: $3.75/pint
Colored bell peppers : $2.10 each
Cherry tomatoes: $3.75/pint
Poblano peppers: $2.20/bag of 4-6 Shallots: $3.75/1/2 pound
Hot or sweet banana peppers:  $2.35/bag of 6
Eggplant: $2.25/each
Yummy Orange peppers: $3/pint

We include recipes each week using the items in your share. While we always find great recipes to share, we'd love for you to send us your favorite recipes as well. We will include them in the next newsletter. Please e-mail them to JEgan@geaugafamilyfarms.org.

We're seeing all kinds of eggplant and peppers these days. Here are a couple eggplant recipes that should please even those who don't much like eggplant, as well as a gluten-free recipe for those pretty Carmen Red peppers. Happy cooking!

Spicy Eggplant and Cauliflower With Basil
1 1/2 cups basmati rice
Kosher salt
2 large garlic cloves, finely chopped
1 Tbsp. freshly grated ginger
1/3 cup olive oil
2 tsps. Thai red curry paste (such as Thai Kitchen)
3 small or baby eggplants (about 1 1/2 pounds), cut lengthwise into wedges
1/2 head cauliflower (about 1 pound), broken into florets
1 15-ounce can chickpeas, drained and rinsed
2 cups bean sprouts
1/2 cup fresh basil leaves, torn if large
Heat oven to 450º.  In a large saucepan, combine the rice, ¼ teaspoon salt, and 2 ¼ cups water and bring to a boil.  Cover and simmer on low until the water is absorbed, about 15 minutes. Remove from heat and let sit 5 minutes. Fluff with a fork and set aside.  Meanwhile, whisk together the garlic, ginger, oil, curry paste, 1 ¼ teaspoons salt, and ½ cup water. Toss with the eggplants and cauliflower.  Transfer to a roasting pan in a single layer. Roast until tender, about 30 minutes, stirring occasionally, adding the chickpeas during the last 5 minutes.  Remove the vegetables from oven and toss with the bean sprouts and basil. Place 1 cup of rice on each of 4 plates and top with some of the vegetables.
Recipe from Real Simple magazine

2 (4 1/2-oz.) tomatoes, cut into 1/4-in.-thick slices (about 1 cup)
2 Tbsps. olive oil, divided
1 1/4 tsps. kosher salt, divided
3 (3-oz.) baby eggplants, cut into 1/4-in.-thick slices (about 1 cup)
4 (1-oz.) baby zucchini, diagonally sliced (about 2/3 cup)
1 large shallot, roughly chopped (about 1/2 cup)
3 (3/4-oz.) baby bell peppers, roughly chopped (about 1/2 cup)
1 Tbsp. balsamic vinegar
1/4 tsp. black pepper, divided
1/2 (17.3-oz.) pkg. frozen puff pastry sheets, thawed
Cooking spray
4 ounces goat cheese, crumbled (about 1 cup)
2 tsps. fresh thyme leaves, divided
Preheat oven to 400°. Place tomato slices on half of a parchment-paper lined baking sheet. Drizzle with 1 tablespoon of the oil, and sprinkle with 1/4 teaspoon of the salt. Toss together eggplants, zucchini, shallot, bell peppers, vinegar, and remaining 1 tablespoon oil in a bowl; spread evenly on opposite half of prepared baking sheet. Sprinkle eggplant mixture with 3/4 teaspoon of the salt and 1/8 teaspoon of the black pepper. Roast in preheated oven until vegetables are tender and beginning to brown, about 30 minutes. Cool 10 minutes.
Increase oven temperature to 425°. Place puff pastry sheet on a lightly floured work surface, and roll into a 14- x 10-inch rectangle. Lightly brush a 1/4-inch border with water, and fold border up and over to create a raised edge. Place dough rectangle on a baking sheet coated with cooking spray. Poke holes all over bottom of dough with a fork. Sprinkle bottom of dough evenly with goat cheese and 1 teaspoon of the thyme. Bake at 425°F until lightly browned, about 12 minutes.
Top crust evenly with tomato slices in a single layer, and top evenly with eggplant mixture. Sprinkle evenly with remaining 1/4 teaspoon salt and 1/8 teaspoon black pepper. Return to oven, and bake until pastry is golden brown, 4 to 6 minutes. Transfer baking sheet to a wire rack, and cool until crust is set, about 10 minutes.
Recipe from MyRecipes.com

Mexican Style Carmen Peppers
1 cup basmati rice - or rice of your choice
3 large Carmen sweet peppers
1 can corn, rinsed and drained well
1 can black beans, rinsed and drained well
1 can diced tomatoes, drained
¼ cup onion, diced
½ cup mixed bell peppers, diced
½ tsp. sea salt
½ tsp. ground black pepper
½ tsp. ground garlic
2 Tbsps. crushed red pepper
1 package gluten-free taco seasoning
½ cup shredded cheddar cheese
½ cup gluten-free bread crumbs
Sour cream and salsa for toppings
Preheat oven to 350°. Line sheet pan with foil and set aside until needed.
Make rice according to package directions. While rice is cooking get started on veggies and peppers.
In medium bowl combine corn, black beans, tomatoes, onions, bell peppers, garlic, salt, pepper, crushed red pepper and taco seasoning.  Add cooked rice and stir well.
Lay Carmen peppers on sheet pan and scoop mixture into peppers. You will have stuffing mixture leftover.
Top mixture with cheese and bread crumbs. Bake 30 minutes and top with your favorite topping and serve.
Recipe from Glutenfreefoodsmith.com
Area events
Sept. 13, 6 - 10 p.m.
The Holden Arboretum, 9500 Sperry Road, Kirtland

FARMAFARE is Lake County Soil & Water Conservation District's annual meeting, board of supervisor election and, most importantly, a celebration of local foods! 
FARMAFARE features a multi-course farm-to-table dinner prepared by some of the region's best chefs. Beverages are provided by local wineries and craft breweries.

While anyone can attend FARMAFARE, Lake County residents are invited to guide conservation efforts in the county by voting in the special election. 
A ticket is not required to vote.

For more information or to register , click here.
Local food, farming, environment in the news
We have so many things we'd like to share with you regarding the local food movement, what is affecting the food you eat and the world around us, and much, much more, but we don't want to make our newsletter any
longer. So, we include links to articles you may find interesting. Here are a few. If you run across any articles you find interesting and think other members would be interested in reading, feel free to send us the link for inclusion in an upcoming newsletter.
(Between the regular business hours of 9 a.m. - 5 p.m. Monday - Saturday ONLY PLEASE!)
Farm Representative

John Egan, 440-749-6137, JEgan@GeaugaFamilyFarms.org  
Constance Hendrick, 214-636-0335, CHendrick@geaugafamilyfarms.org

Geauga Family Farms, Middlefield, Ohio 44062