Greetings!   

We've got a big bag this week!  Lots of goodies going in it.  We'll start by having one of my favorite roasting potatoes, the Red Norland red-skinned potato.  These potatoes are coming from one of my first growers, Jonas Hershberger, in West Salem, OH.  Jonas, without the internet or a phone, somehow found me before I even got started in 2008.  He introduced me to a few of his neighbors and started my first grower cluster in the greater Lodi/Homerville settlement (Amish community).  For the last 4 years my favorite product from Jonas has been his potatoes, which he has gladly expanded production on each year.  This year his family (kids I've watched grow up cleaning potatoes) will harvest, clean, and pack nearly 8 tons of potatoes! 

This week's other feature product is grassfed ground beef.  I know many of you opted to buy some the last couple weeks from the back of the truck, so you know already how good it is (which we'll have extra for sale again this week).  The benefits of 100% grassfed are many.  First, it is the only "all natural" diet for bovine.  Cattle are ruminants, which mean they have a multi-chambered stomach that allows them to break down cellulose (plant based fiber) and unlock the nutrients they need for life.  Cattle can live 100% off of grass and therefore should.  

This also has benefits to the consumer.  The meat is higher in nutrients and minerals, has a healthy dose of CLAs and Omega 3 fatty acids, and is a good source of protein.  This lean ground beef is also just plain tasty.  

The odd-ball ingredient this week is fennel.  Don't worry, Parker is working hard on some recipes and uses for you which we'll share later in the week.

Cooking Class Reminder

Tomorrow we do have a cooking class and there are still spots left.   Tomorrow is our second Vegetarian Cooking Class with Chef Robin Blair of CARES Catering.  Last week Chef Robin treated our guests to an educational and fulfilling (lots to taste) demonstration of 5 different vegetarian meals.  Please join us on Tuesday at 6:30 PM at the Beachwood Community Center for this class.  Tickets are just $25 and full details and registration are available at the link below:

 http://events.constantcontact.com/register/event?llr=6bx9cgdab&oeidk=a07e68yu2x843879a75 

Summer Week 11: 

3# bag red norland potatoes

1/2 dozen sweet corn

1 bunch leeks (may be 1 leek depending on size)

1 bulb fennel

Approx 1.5 lbs heirloom tomatoes

2 oz basil

Approx 2 lbs slicing tomatoes 

1 lb grassfed ground beef

Approx 2 lbs peaches

1-2 eggplant, depending on size

Large CSA Share Small contents above plus:

2 zucchini or squash

1-2 onions

2-3 "Italian frier" peppers (red sweet stuffing peppers)

1 melon - choice of canteloupe or watermelon

1/2 lb swiss chard

1 bulb garlic

1 piece havarti chese

Vegetarian Share

In Place of Beef

1 package Luna Burgers

2 zucchini or squash

1 pint blackberries 

Vegan Share

Small contents, items below in replacement of beef.

Same as Vegetarian