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Week 4 Fall                        Geauga County, Ohio
Nov. 20, 2013

The Fair Share

What's cropping up!
Simple
In this week's shares
Bulk veggies
Get fresh baked goods at Countryside Bakery
Last-minute turkey orders still being accepted
Recipes
Member Laura Novak's column
Farming, environment, local food in the news
Anyone can sign up for our newsletter
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"Every season hath its pleasures;

Spring may boast her flowery prime,
Yet the vineyard's ruby treasures
Brighten Autumn's sob'rer time."
~ Thomas Moore,

Spring and Autumn

  

 

 

  

    

 

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Flexible

Welcome to Week 4 of the Fall Program. We're excited about a range of new ideas and approaches that we will be working on in the near future, and we are anxious to share them with you. The smaller program and the more relaxed pace in the fall allow a little more flexibility for us to try new things.

 

For the next few weeks we will be testing a new produce ordering system in the extras section of our website. We've had several requests from members who would like to add some additional produce items to their weekly delivery every once in a while, when we have extra items available. If you would like to get some additional potatoes or garlic, for example, just head to our extras section and place your order. It will be delivered with your share in a separate paper bag or box with your name. Something different to note: produce orders must be received by Monday at midnight for delivery on the following Thursday or Saturday.

 

We are also working on developing a Geauga Family Farms Marketplace section for our website. It will be a great place to go for information on our partners and associated businesses. Special events and offers will also be included here.

 

We know that we need to continue to evolve to make sure that we are meeting the needs of our members, and it's important to us to make sure we are providing you with the best service possible. Your questions and comments help to guide the program, and your active participation is greatly appreciated.

 

Please remember that next week is the holiday break, and we will not be delivering shares. We will resume deliveries the following week. We will be thinking of all of our members next week as we reflect upon the many things for which we are thankful. Thank you for your support of local, family farms.

 

Warmly,

Michelle, Laura and the farmers of Geauga Family Farms

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In this week's shares

In this week's shares, CSA members can expect things such as pumpkins, butternut squash, kohlrabi, cabbage, sweet, Yukon Gold and redskin potatoes, Lacinato, Winterbore and Red Russian kale, red leaf, green leaf or Romaine lettuce, beets, radishes, garlic, leeks, green peppers, hot peppers, storage onions, bunching onions, shallots and Brussels sprouts.

 

NOTE: You may or may 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. 

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Bulk veggies

We still have lots of great vegetables available in bulk for canning, preserving and storage. Check out the current list below.

Storage onions: $13/half-bushel

Sweet potatoes: #1 - $32/half-bushel; #2 $21/half-bushel (about 20 pounds)

Redskin potatoes: $23/half-bushel

Yukon Gold potatoes: $23/half-bushel

Garlic: Small/Medium heads $1 each or 6/$5. Large heads $2 each.

 

Helpful hint: If you are planning to order bulk produce, you may want to make sure you can process these items as soon as possible after receiving them. At a minimum, items should be removed from their boxes and stored in the manner most appropriate for that type of produce to maximize shelf life. 

 

Storage: If onions are stored in a cool, dry place, they can last up to five months. A basement is an ideal place to store them. Onions also may be frozen for use in soups and stews.

 

To order bulk produce: You may leave a message at the warehouse at 440-693-4625, or call between the business hours of 7:30 a.m.-3 p.m. on Tuesdays or Thursdays and talk to Neil or Rebecca to place your order. You will receive an invoice via e-mail and will be able to pay with a credit card via PayPal. If you order bulk vegetables, please check your e-mail for a Paypal invoice from Geauga Family Farms. We request that invoices be paid within seven days of receipt.

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Countryside Bakery is your holiday baked goods resource

Take a scenic drive in the country and pick up delicious baked goods for your holiday celebrations. Place orders by Monday, Nov. 25 for pick up on Wednesday, Nov. 27. Click here for the full range of freshly-baked pies, breads, dinner rolls, specialty cakes, cinnamon rolls and cookies available. Countryside Bakery is located at 17075 Mumford Road in Burton, about 2 1/4 miles north of State Route 422 and 1 1/4 miles south of Route 168. Call 440-834-0776 to order.

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Last chance to order your free-range Thanksgiving turkey 

Thanksgiving is just around the corner. We are still accepting orders for turkeys, but get your order in NOW

Marvin Hershberger - To order, call Marvin, Iva Mae or Emma Jane at 440-548-2399.

Call the farmer directly for more information, pricing and to order. The turkeys are Broad White-Breasted turkeys, raised on pasture. Turkeys will range in size from 20 to 30 pounds. Turkeys will be ready for pick-up Tuesday, Nov. 26, or Wednesday, Nov. 27.

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Recipes

We include recipes each week using the items in your share. We'd love for you to share your recipes with us and we will include them in the newsletter. Please e-mail them to  . 

 

We have so many recipes to share that we thought we would provide a roundup of delicious recipes for your holiday table, organized by vegetable. We even have a section with recipes for leftovers at the end. Just click on the link to go to the recipe:

 

Sweet potatoes

Roasted Sweet Potato and Onion Tart

Harvest Mashed Potatoes

 

Potatoes

Perfect Mashed Potatoes

 

Cabbage

Southern Fried Cabbage

Scalloped Cabbage Casserole

               

Winter squash

Butternut Squash Gratin

Roasted Butternut Squash and Apples

 

Leftovers

Turkey Sage Chowder

Leftover Brussels Sprout Potato Turkey Hash

Open-Faced Sweet Potato Mushroom Sandwiches

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Giving thanks

By Laura Novak

As the Thanksgiving holiday approaches, I can't stop thinking about gratitude. Thanks for fresh, local vegetables, for farmers who care, and for the opportunity to nourish my family with good, home cooking.

 

I've mentioned in earlier articles that this is no small thing we are doing. We are supporting our community, our local agriculture, the nourishment of ourselves and our families.

 

According to Michael Pollan in Cooked, it is the "single most important thing we could do as a family to improve our health and general well-being," "the most important thing an ordinary person can do to help reform the American food system, to make it healthier and more sustainable," "How... people living in a highly specialized consumer economy [can] reduce their sense of dependence and achieve a greater degree of self-sufficiency." It's even the answer to: "How, in our everyday lives, can we acquire a deeper understanding of the natural world and our species' peculiar role in it?"

 

There is one simple thing we can do to accomplish all of the above. As a member of the Geauga Family Farms CSA, you are likely already doing it. We can COOK.

 

We haul our colorful fruits and veggies home, toss them around in the kitchen, and serve them to our families, our friends, ourselves. We are making a difference. We are taking a stand for our health. We are supporting our community. Truly, we are doing something special, whether we think about it often or not.

 

Take a moment to notice the little glow of the good you've done in the local community and also in nourishing yourself and your family with fresh, whole foods. Feel the connection with the earth, with the farmers, with the abundance of the land.

 

With a heart full of gratitude, I wish you the happiest of Thanksgivings (so far!).

 
And here is a recipe I found on the FoodNetwork.com site that you can whip up when you have had enough turkey.

Roasted Potato Leek Soup

2 pounds Yukon gold potatoes, peeled and cut into 3/4-inch chunks

4 cups chopped leeks, white and light green parts, cleaned of all sand (4 leeks)
1/4 cup good olive oil
Kosher salt and freshly ground black pepper
3 cups baby arugula, lightly packed
1/2 cup dry white wine, plus extra for serving
6 to 7 cups chicken stock, preferably homemade
3/4 cup heavy cream
8 ounces creme fraiche
1/4 cup freshly grated Parmesan, plus extra for garnish
Crispy Shallots, recipe follows, optional
Preheat the oven to 400 degrees F. Combine the potatoes and leeks on a sheet pan in a single layer. Add the olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper and toss to coat the vegetables evenly. Roast for 40 to 45 minutes, turning them with a spatula a few times during cooking, until very tender. Add the arugula and toss to combine. Roast for 4 to 5 more minutes, until the arugula is wilted. Remove the pan from the oven and place over 2 burners. Stir in the wine and 1 cup of the chicken stock and cook over low heat, scraping up any crispy roasted bits sticking to the pan. In batches, transfer the roasted vegetables to a food processor fitted with the steel blade, adding the pan liquid and about 5 cups of the chicken stock to make a puree. Pour the puree into a large pot or Dutch oven. Continue to puree the vegetables in batches until they're all done and combined in the large pot. Add enough of the remaining 1 to 2 cups of stock to make a thick soup. Add the cream, creme fraiche, 2 teaspoons salt, and 1 teaspoon pepper and check the seasonings.
When ready to serve, reheat the soup gently and whisk in 2 tablespoons white wine and 1/4 cup of Parmesan. Serve hot with an extra grating of Parmesan and crispy shallots, if using.
Crispy Shallots:
1 1/2 cups olive oil or vegetable oil
3 tablespoons unsalted butter
5 to 6 shallots, peeled and sliced into thin rings
Heat the oil and butter in a saucepan over medium-low heat until it reaches 220 degrees F on a candy thermometer. Reduce the heat to low, add the shallots, and cook for 30 to 40 minutes, until they are a rich golden brown. The temperature should stay below 260 degrees F. Stir the shallots occasionally to make sure they brown evenly. Remove them from the oil with a slotted spoon, drain well, and spread out to cool on paper towels. Once they have dried and crisped, they can be stored at room temperature, covered, for several days.

Recipe from FoodNetwork.com, Barefoot Contessa Back to Basics, 2008 

 

Laura J. Novak is a freelance writer in Lake County. Her blog, Laurajnovak.blogspot.com, is about eating well and shaking free to live your best life. She enjoys reading about nutrition, participating in yoga, cooking and visiting parks with her husband, Vida. She is a passionate supporter of locally grown, organic produce and even has her own small garden. This is her second year enjoying the Geauga Family Farms CSA. Laura has a bachelor of arts in English and a master's degree in education.
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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.

 

EPA proposes reducing biofuel requirements

Cost of Thanksgiving dinner down for 2013

A coupon for a brand that cares about your food (when you can't get the GFF "brand")

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Sign up friends and family for our newsletter

Want to add someone to the newsletter mailing list? Anyone can sign up for our newsletter on our Web site. All they have to do is visit our Web site here, enter their information and they will receive the very next newsletter.

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CONTACT US

(Between the regular business hours of 9 a.m. - 5 p.m. PLEASE!)

Farm Representatives:

Laura Dobson, 440-478-9849,

Michelle Bandy-Zalatoris, 216-321-7109,

Grass-fed beef & poultry

Kathleen Webb, 216-408-7719,  

www.GeaugaFamilyFarms.org

Geauga Family Farms, Middlefield, Ohio 44062