Week 3                        Geauga Family Farms CSA                     June 20, 2017             

The Fair Share     

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     "Pull up a chair. Take a taste.
Come join us.
Life is so endlessly delicious."
Ruth Reichl

Hard at work
Welcome to Week 3 of the 2017 summer season!

Our incredible Geauga Family Farms team is working hard each week during the season to bring healthy produce to you. Our farm families, packers, warehouse managers, drivers and farm representatives always try to go the extra mile to make sure that your experience is a great one. 

Our fabulous staff includes detail-oriented Mary Ellen, who receives a list of all of the available produce from five farms each week and figures out a way to distribute it fairly and evenly among all the shares. She strives for constant variety, making necessary last-minute changes if something doesn't meet our rigorous quality standards. 

Business-minded Abner Miller makes sure everything works from a business standpoint while overseeing all of the operations at the warehouse, the produce pick-up and heading out on the trucks a few times a week to meet with customers and help distribute the shares. 

Our energetic and friendly drivers, including Rick Fenselon and John Eagan play a critical role in ensuring that everything arrives in excellent condition while negotiating the region's extensive road construction.

We could never pull this off without these amazing people. We are thankful for their individual talents, their commitment to supporting our farmers and the joy they bring to their work each day.
Laura Dalheim
~ with Rachel Machesky 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:
Lettuce (red leaf, green leaf, Romaine), Swiss chard, kale (Lacinato, Winterbore, Red Russian), kohlrabi, garlic scapes, bunching onions, strawberries, bok choy and rhubarb.

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.
Tips for handling lettuce and other greens
We see a LOT of greens during the CSA season, and love the health benefits they provide. It can seem a little overwhelming if you're not used to eating salads and greens on a regular basis, so we wanted to start the season with some basic tips to help make it easy and enjoyable. 

Follow these lettuce-handling tips to keep your greens crisp and fresh all week:

We include this information every season, but if you have not had an opportunity to try this technique yet, please do - it made the difference between dreading our weekly greens (which went limp before we could get to them) and loving our weekly greens. ~ Michelle Bandy-Zalatoris

Fill your kitchen sink with cold water as soon as you get home with your share. Twist or chop off the stem at the bottom of the lettuce. Place the loose leaves in the water and gently swish them around to remove any soil. Place part of the leaves in a salad spinner and spin until dry. Remove the lettuce leaves and place inside a large zipper storage bag between two paper towels. Repeat with remaining lettuce leaves and fill bag. Do not overfill the bag. If the leaves are too tightly packed, they will not last as long. Place bag in refrigerator and grab a handful of leaves whenever you need a quick and delicious salad.

*This can also be applied to greens such as Swiss chard, kale and collards.

Simple Salad Dressing  
1 tsp. Dijon mustard
½ tsp. sea salt
½ tsp. freshly ground pepper
1 tsp. honey
¼ cup vinegar (cider, white wine, balsamic are all great)
½ cup olive oil

Place mustard, seasonings and honey in a small bowl. Combine with a whisk. Add vinegar of choice and whisk together. Pour oil in a slow stream, continuing to whisk until dressing has a smooth consistency. Taste and adjust seasonings to your liking. Toss with fresh greens and vegetables.
Sign up for our mini strawberry festival farm visit
Please make plans to join us Saturday, June 24 at D&S Organic Farm in Mesopotamia for a very special farm visit. We will have a mini strawberry festival with strawberries and ice cream as long as Mother Nature smiles on the strawberry fields. The farm visit will be held rain or shine, strawberries or no strawberries. 

There will be tours, games, pony cart rides and more. Kettle corn and other snacks and treats will be available. Traditional Amish treats will be  for sale, as well as grass-fed beef, organic eggs and  produce.
Please remember to bring bug spray and sturdy shoes. You might also want to bring a cooler for your purchases.

The farm visit will be from 10 a.m. - 3 p.m. You are welcome to show up any time. The address is 4738 Gates East Road, Mesopotamia. Find a link to a map here

We ask that our members reserve free tickets for this event so we will know how many to expect. Sign up for the farm visit  here We hope to see you on Saturday, June 24!
It's never too late to sign up for the remainder of the season
We introduced this last year, but remember, you can sign up anytime during the season. Taking a summer vacation in early June and want to wait until mid-June to sign up? No problem! The price of your share will be pro-rated to charge you only for the remaining weeks in the program.

Click here to order your share now.
Area Events
CSA Cooking Class
June 30, 6 p.m.
Loretta Paganini School of Cooking,  8613 Mayfield Road, Chesterland
Cost: $45 for members, $65 for non-members (The extra $20 covers the cost of a week's share, which is sent home with the student.)
Using products delivered straight from Geauga Family Farms Community Supported Agriculture bags, attendees will prepare and take home the week's share for several wholesome and delicious dishes. Chef Kate will lead the group in all aspects of preparation, packaging, will offer tips on handling and storage, and demonstrate how to make three dishes as she prepares a tasty meal for the group. One of the Farmers will also be at each class to answer questions. If you've ever been stumped by how to use the surprise items in your CSA, this is the place to find inspiration!
There will be additional classes each month. Visit lpscinc.com for more information.

To sign up for the classes, click here.

Farm-to-Table Dinner at Sapore
Aug. 23, 6 p.m.
Sapore Restaurant, 8623 Mayfield Road, Chesterland
Join Chef Loretta Paganini and Geauga Family Farms as they join together for a farm-to-table dinner. The dinner will feature Chef Loretta's excellent cuisine fashioned from Geauga Family Farms' finest produce and meats.
Menu: Goat Cheese Stuffed Sweet Peppers; Cheddar Corn Chowder with Crispy Bacon Chips; Summer Mixed Melon Salad with Champagne Vinaigrette; Pan-Seared Walleye with Fresh Vegetable Ratatouille; Grilled Beef with Tomato Balsamic Steak Sauce, Heirloom Potato Salad; Peach & Blackberry Cobbler with Honey Gelato

Click here for reservations.
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 Representatives

Laura Dalheim, 440-478-9849, LDalheim@GeaugaFamilyFarms.org
Rachel Machesky216-246-8254, RMachesky@GeaugaFamilyFarms.org 

Geauga Family Farms, Middlefield, Ohio 44062