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WEEK 8 · JULY 29, 2019

The Fair Share

Dear <<First Name>>,

Welcome to Week 8 of the Summer 2019 Season! 

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: bunching onions, basil, cabbage, chives, cherry tomatoes, cucumbers, dill, eggplant, green leaf lettuce, peaches (not organic), roma tomatoes, romaine, 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. We have been working to catch up on some credits that are owed and we thank you for your patience. Busy season!

Warmly,

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

In the Recipe Box...


Zucchini

Zucchini Pickles

2 pounds small zucchini (preferably about 4" or 8" long), trimmed
4 tablespoons coarse sea salt or pickling salt, divided
12 fresh dill sprigs
2 teaspoons yellow or brown mustard seeds
1 teaspoon coriander seeds
1 teaspoon dill seeds
1/4 teaspoon saffron threads
4 garlic cloves, halved
4 red jalapeños or Fresno chiles, split lengthwise
2 1/2 cups white wine vinegar
1/4 cup sugar

If using 4" zucchini, halve lengthwise. If using 8" zucchini, halve crosswise, then quarter lengthwise. Place in a large bowl. Add 2 tablespoons salt and 4 cups ice. Add cold water to cover. Top with a plate to keep submerged. Let sit for 2 hours. Drain; rinse.

Divide dill sprigs and next 6 ingredients between 2 clean, hot 1-quart jars; set aside.

Bring vinegar, sugar, remaining 2 tablespoons salt, and 1 1/4 cups water to a boil in a large saucepan. Working in batches, add zucchini and cook, stirring occasionally, until khaki in color and slightly pliable, about 2 minutes. Using tongs, transfer zucchini to jars.

Divide hot syrup between jars to cover zucchini, leaving 1/2" space on top. Wipe rims, seal, and process in a boiling water bath for 10 minutes. Allow at least a week to pickle before eating.

Recipe from Epicurious

Eggplant
Eggplant "Bacon"

1 medium eggplant
2 tbsp. extra-virgin olive oil
2 tbsp. soy sauce
1 tsp. maple syrup
1/2 tsp. smoked paprika
1/2 tsp. Liquid Smoke
Freshly ground black pepper

Preheat oven to 300°. Line 2 baking sheets with parchment paper.
Cut eggplant in quarters, lengthwise. Slice each quarter into long, thin strips.

In a small bowl, whisk together olive oil, soy sauce, maple syrup, paprika, and liquid smoke.

Place eggplant slices onto baking sheets and brush both sides with sauce. Season with pepper.

Bake until eggplant is cooked through and beginning to get crisp, 45-50 minutes.

Recipe from Delish.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, 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.