Week 6                                                      Geauga County, Ohio                                                   July 12, 2016

The Fair Share     

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"The shared meal elevates eating
from a mechanical process  of fueling the body
to a ritual of family and community,
from the mere animal biology  to an act of culture."
~ Michael Pollan

Welcome to week 6 of the Geauga Family Farms Summer CSA program. One of our favorite things about community supported agriculture is that it allows us to have a more direct connection between our growers and our members. While traveling across the country last week, I saw a great billboard that read "Keep your friends close, but keep your farmers closer." This brought a smile to my face, but also made me reflect about the importance of the relationships created through the program. These families are providing the building blocks that keep us healthy. They have pledged to grow our food without chemicals, hormones and GMOs, giving us an incredible option in an increasingly compromised food environment.

Beyond that level of trust, the connections that we make with our members are also important to building the long-term relationships that will help to make this work successful. Through our newsletters and our e-mails, we hope to share our experiences with you. Our new delivery approach this season provides increased opportunities to connect with our team, and our farmers will even start to ride along on our routes soon. We'll let you know when you will have an opportunity to chat with one of our growers, and we will also keep you posted on details for a mid-season farm tour.

Stay connected - keep your friends close and your farmers closer!

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, basil, parsley, dill, pickling cucumbers, sweet onions, garlic, zucchini, yellow squash, Pattypan squash, sweet corn, cabbage (red or green), tomatoes (regular, cherry, grape), green beans, cauliflower, beets and kohlrabi.

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
Rhubarb - $3.50/a pound
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
Green cabbage - $2 a 2-3 pound head
Yellow squash - $1 each
Cauliflower - $4 each
Farm night
Get to know your farmers! Join us on Wednesday, July 27 for our first farm tour of the season. We will gather at the farm of Andy and Laura Miller at 17201 Bundysburg Road in Middlefield to tour the fields and greenhouses. There will be special treats, contests and more. 

We would love to have a sense of how many to expect. If you think you will be able to participate, please reserve spots in our farm store,  here. There is no charge. 

More details to come. 
REMINDER: 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 remind you 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. 

If you have not yet chosen a date to receive your make-up share, please do so this week.
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.

"Cabbage. We love cabbage in my house. Raw or cooked, nobody turns it down. But sometimes it feels like I have the same four recipes on rotation. So for this weeks recipe, I dug deep to find something new and simple for not only you, but my family as well."
~ Rachel Machesky
Stir-Fry Cabbage
Serves 4
2 tsp. oil...canola, coconut or even peanut would be great
1 small onion, sliced thin
2 cloves of garlic, minced
2 tsp. of ginger, minced
1 head cabbage, sliced thin
2 Tbsps. soy sauce
1 Tbsps. rice vinegar
2 tsp. toasted sesame oil
2 tsp. red pepper flakes (use less if you don't like spicy)
Warm the oil a large sauté pan over medium high heat.  Add the onions and cook until soft.  Add the garlic and ginger and cook until fragrant, about one minute.  Add the cabbage and cook until just starting to wilt.  Add the soy, rice vinegar and red pepper flakes and continue cooking another 3-5 minutes.  Remove from heat and drizzle with the sesame oil.  Enjoy!

One of our members sent in this recipe along with this  link to a recipe database from a farm in New York.
"Here is a recipe for delicious Zucchini Saffron Pasta. It is great without the cheese added, so it can be a vegan recipe as well."
~  Faryl Norris 

1 large onion, thinly sliced
4 garlic cloves, minced or pressed
1 - 2 Tbsps. olive oil
6 cups sliced zucchini
1/4 tsp. saffron threads ( If you don't have saffron, use 1/4 tsp. turmeric blended with 1/4 tsp. mild paprika.)
1/4 cup hot water
1 Tbsp. lemon juice
Salt and pepper, to taste
3/4-lb chunky pasta (3 cups dry) (penne, rotini, farfalle...)
1/4 cup grated Parmesan
Bring water to the boil for pasta.  In a large skillet, sauté onions and garlic on medium heat for about 5 minutes. Add the zucchini and sauté about 5 more minutes, stirring frequently, until the onions are translucent and some of the zucchini slices have lightly browned edges.  In a small cup, crush the saffron with the back of a spoon to crumble them a bit. Add about 1/4 cup hot water and stir briefly, until the water is golden colored. Stir the saffron water mixture into the zucchini. Pour the lemon juice into the same cup to rinse out the last bits of saffron and add it to the zucchini. Add salt and pepper to taste. Lower the heat and cover the pan to keep the sauce warm until the past is ready.  When the pasta is cooked, to your preference, drain, reserving a cup or so of the cooking water, and toss with the zucchini mixture. If the mixture seems a bit dry, add some of the reserved cooking water. Sprinkle with the cheese and serve immediately.
Recipe from NativeOfferings.com
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 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. 

Women's Self-Defense Class
Ladies, join our partner Family Karate for a Women's Self-Defense class beginning Wednesday, July 13 at 7:30 p.m. and running four weeks until Aug. 3. Cost is $49/person. This class will include information on ways to survive in active shooter scenarios. To register, call 440-255-7300.
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