Week 4                                                      Geauga County, Ohio                                                June 28, 2016

The Fair Share     

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" Nothing is more memorable than a smell.
One scent can be unexpected,
momentary and fleeting,
yet conjure up a childhood summer
beside a lake in the mountains..."
~  Diane Ackerman

Welcome to Week 4 of the Geauga Family Farms summer season. We hope you have been enjoying the early summer harvests from our farms. The weather has really been exceptional so far, providing us with a slightly broader range of items than we usually have at this time of year.

Our newer members and those who have not participated in a CSA before often ask us to recommend ways to get through all the items in the boxes each week. One of the ways we like to approach our weekly share is to see how many extra vegetables we can sneak into our meals and snacks. Thinly sliced kohlrabi and cucumbers are great substitutes for pitas or crackers when serving dips like hummus. Garlic scapes can be easily added to homemade dips or sprinkled over salads for an extra flavor kick. Try mixing some kale or Swiss chard leaves into your tossed salad or your fruit smoothie. Add chopped green onions and soy sauce to ground turkey for more flavorful turkey burgers. Get creative with your vegetables, and you will be pleasantly surprised. 

We try to include recipes that use a variety of vegetables each week, to help you sneak more of the good stuff into your diet. We would also love to hear from you to help you get more out of your share on a regular basis: Are there vegetables that are particularly challenging? Do you need new ideas for some of the more common items? What are your solutions for getting the most out of your share? Let us know, and we will share this information with all of our members.

No need to be sneaky about it - just send us a note!

Michelle Bandy-Zalatoris
~ with Laura Dobson, Rachel Machesky and the farmers of Geauga Family Farms
In this week's shares
Look for some of these items in your share this week.

Lettuce (red leaf, green leaf, Romaine), kale (Lacinato, Winterbore, Red Russian), Swiss chard, salad greens, bunching onions, knobby onions, basil, tomatoes, cherry tomatoes, kohlrabi, caraflex cabbage, cucumbers, pickling cucumbers, zucchini, yellow squash, beets, peas, green garlic, broccoli and cauliflower.

NOTE: Y ou 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.
Now in our farm store
Want to add some favorites to your weekly share or make a giant batch of your grandmother's famous strawberry jam? Look for quantities of these items, small and large, in our farm store. Look for more items as we progress through the season. 

Kohlrabi - $2.50/a bunch
Garlic scapes - $1.50 each
Swiss chard - $2.50 a bunch
Red Russian or Winterbore kale - $2.50 a bunch
Green leaf, red leaf or Romaine lettuce - $2 a head
Caraflex cabbage - $2 a 2-3 lb. head
Yellow squash - $1 each
Cauliflower - $4 each
Broccoli - $2.75 each
Sugar snap peas - $3.50/lb., $12/half-bushel
Looking for corporate sites along the I-271 corridor
Would your office be interested in having CSA shares delivered for employees? It's a great way to offer something healthy and unique without a lot of effort. We have some space available for a few corporate deliveries on our Wednesday afternoon route, and would be happy to work with you!

Please contact Laura Dobson at 440-478-9849 to discuss details. 
Attention: No deliveries downtown during convention week
If you are a member at Jones Day, Tucker Ellis, Ernst & Young or the Market Café, we wanted to let you know that due to traffic and security issues, we will not be delivering to these downtown locations during the Republican Convention. We have put your accounts on hold for that date (Thursday, July 21), and are asking everyone to let us know what date you would like to receive a double share. This could be any Thursday before or after July 21. You might want to get a double share before, to give you extra produce during the week off, but it is your choice. 

We apologize for this inconvenience, and thank you for your understanding. We will be sending you a note to ask you when you would like to schedule the make-up share.
Storage tips for some of this week's produce
Basil - Keep basil in a glass of water on the counter. Refrigerating basil will cause it to turn black. Change the water daily. Alternately, puree leaves in a blender or food processor with a little bit of water to make a thick paste. Place scoops of the paste on a waxed paper-lined tray and place in the freezer. When frozen, place cubes in a freezer bag. Drop 1 or 2 cubes into soups and sauces for extra flavor.

Rhubarb - Do not wash until ready to use. Wrap in plastic and place in refrigerator. To freeze rhubarb, rinse and cut into 1-inch chunks. Place in freezer bags in freezer. 

Lettuce, kale, Swiss chard - Fill a sink with cold water. Place leaves in water and swish around to remove dirt. Spin dry in a salad spinner. Place in gallon-size Ziploc bags between two paper towels. Store in refrigerator.

Tomatoes - Leave these on the counter until ready to use.
We include recipes each week using the items in your share. While our in-house chefs Rachel and Michelle always have 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 LDobson@geaugafamilyfarms.org.

Cilantro-Lime Cole Slaw
1/4 head of cabbage, shredded
2 carrots, shredded
¼ cup finely chopped green onion

1/4 cup fresh lime juice
1/4 cup olive oil
2 Tbsp. honey or agave nectar
4 Tbsp. finely chopped cilantro
1 garlic clove, minced 

Whisk dressing ingredients together in a small bowl. Toss with cabbage, carrots and green onions. Season with salt and pepper, if desired. Let cole slaw site for at least 30 minutes to allow flavors to blend.
This is great on fish tacos or as a side dish with grilled chicken. 

Creamy Basil Pesto Dip
2 Tbsps. pine nuts 
2 cups loosely packed fresh basil leaves 
1/2 cup grated Parmesan cheese 
1/2 cup sour cream 
1 garlic clove, chopped 
1 Tbsp. fresh lemon juice 
1 tsp. sugar 
1/4 tsp. salt 
1/2 cup olive oil 
Garnish: fresh basil sprig 

Heat pine nuts in a small nonstick skillet over medium-low heat, stirring often, 3 to 5 minutes or until toasted.
Process pine nuts and next 7 ingredients in a food processor until smooth, stopping to scrape down sides. With processor running, pour oil through food chute in a slow, steady stream. Transfer to serving bowl.
Cover and chill at least 1 hour. Serve with fresh vegetables or crispy breadsticks. Garnish, if desired.
Adapted from a recipe in Southern Living
Area events
St. Andrew Bocce Tournament
Join our partner St. Andrew Episcopal Church for the ninth annual St. Andrew Bocce Tournament.  The cost is $150 per team or $40 per person.  Game Nights will be Tuesday, July 5, Tuesday, July 12, Tuesday, July 19, Tuesday, July 26 and a rain date of Tuesday, Aug. 2 The Super Bocce Bowl will be held Tuesday, Aug. 9.  All activities will be held at St. Andrew Episcopal Church at 7989 Little Mountain Road in Mentor. The b occe banquet will be Sunday, Aug. 14. This year one member from each team is requested to assist with food sales.  Enjoy lots of family fun while supporting a great cause. All proceeds go to the St. Andrew Food Pantry.
For more information, contact Erin Garlock at 440-263-3561 or ohiorenaissance@gmail.com or Chris Peshek at 440-773-2700 or chris.peshek@gmail.com. 
Local food, farming, environment in the news
We have so many things we'd like to share with you regarding the local food movement and things like the farm bill, the latest news on GMO foods, and much, much more, but we don't want to make our newsletter any longer. Until we get our blog up and running on our website, we are going to include links to articles that you may find interesting. Here are a couple. If you run across any articles you think would be of interest to our members, feel free to send us the link for inclusion here.
(Between the regular business hours of 9 a.m. - 5 p.m. Monday - Saturday ONLY PLEASE!)
Farm Representatives

Laura Dobson, 440-478-9849, LDobson@GeaugaFamilyFarms.org
Rachel Machesky216-246-8254, RMachesky@GeaugaFamilyFarms.org
Michelle Bandy-Zalatoris , 216-321-7109, MichelleBZ@GeaugaFamilyFarms.org

Geauga Family Farms, Middlefield, Ohio 44062