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WEEK 9 · AUGUST 5, 2019

The Fair Share

Dear <<First Name>>,

Welcome to Week 9 of the Summer 2019 Season! 

Important: if have a custom share, please go here (custom store category in shopping cart) to add items to your order. This is the "Customizable Share" category.

We have more variety coming this week; due to the late start to the season, some crops have not been ready at the usual time. A note about vacation holds: you may do this either through adding a note to an order, or by emailing John directly.

This week's shares
This week's shares may include some of the following items: basil, bunching onions, carrots, cherry tomatoes, dill,  tomatoes, chives, cucumbers, eggplant, roma tomatoes, squash, storage onions, tomatoes and zucchini. Custom share items can be selected here.

If you have any issues with your share, please contact John Egan (via email or 440-749-6137); we will correct this. 

Warmly,

John Egan and Constance Hendrick and the farmers and families of Geauga Family Farms

In the Recipe Box...


Bunching onions

Green Onion and Ginger Sauce

2-3 tablespoons fresh ginger, finely chopped
1 clove garlic, finely minced
1 bunch green onions, white and light green parts only, finely chopped
2 teaspoons Kosher salt
1 cup any neutral oil

Put ginger, garlic, onions and salt In a heat resistant bowl, combine. 

Heat oil in a saucepan until hot but not boiling, and carefully pour on top of ginger combo (It’ll splatter a lot). When it stops splattering, stir a couple times and then let it cool. At this point you can store it in a container in your fridge up to a couple weeks.

Put on eggs, fish, shrimp, chicken, steak - almost anything.

Recipe from Sam the Cooking Guy

Tomato
Alabama Tomato Pie

1 unbaked pie crust
4-5 tomatoes, sliced
1 teaspoon salt
10 fresh basil leaves, chopped (about 1/4 cup)
1/2 cup chopped green onion
1 clove garlic, minced
1 cup grated mozzarella cheese
1 cup grated sharp cheddar cheese
3/4 cup mayonnaise
Freshly ground black pepper, to taste

Heat oven to 375 degrees F.  Line a baking sheet with a few layers of paper towels.  Slice the tomatoes and lay on the paper towels in a single layer, then sprinkle with the salt to draw out the tomato juices.  Let sit for 10-15 minutes, then use fresh paper towels to pat-dry the tomatoes and remove move of the excess juice so the pie doesn't turn out soggy.

Roll out pie crust and use it to line a pie plate.  Crimp the edges and poke holes in the bottom of the crust using the tines of a fork.  Par-bake the crust for 10 minutes.  Since this won't bake all the way before being filled, it shouldn't shrink too badly, so there is no need for pie weights in my experience.

While the crust bakes, combine the basil, green onion, and garlic in a bowl and stir.  In a separate bowl, combine the mozzarella cheese, sharp cheddar cheese, mayonnaise and season with freshly ground black pepper.  Stir to combine.

When the pie crust has baked for 10 minutes, layer half of the tomatoes on the bottom of the crust, then sprinkle with half of the basil-onion mixture.  Layer the remaining tomatoes on top and sprinkle with the remaining basil-onion mixture.  Spread the cheese mixture over the top of the pie.

Decrease the oven temperature to 350 degrees F, then return the pie to the oven and bake for 30 minutes, uncovered, until the cheese begins to get lightly brown on top.  Let rest for 10 minutes, then slice and serve warm.

Recipe from House of Nash Eats

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. 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.

Events of interest

Website ordering tips...

When making a selection from drop down menus (such as pickup location), please make a selection from the dropdown rather than trying to type in your location. 

To indicate a vacation hold or to convey other messages, you can enter information in a "note" section during website checkout:
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Geauga Family Farms
17050 Nash Rd
Middlefield, OH 44062-9127

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Phone:  +1 440-749-6137      Email:  jegan@geaugafamilyfarms.org

Please contact us between the regular business hours of
9 a.m. - 5 p.m. Monday - Saturday only, please.


Copyright © 2019 Geauga Family Farms, All rights reserved.