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Week 18                           Geauga County, Ohio
Oct. 1, 2013

The Fair Share

What's cropping up!
Transitions
In this week's shares
Chicken sale Saturday
Order Thanksgiving turkeys now!
Fall share now online!
Egg cartons needed!
Pay bulk produce invoices now
Veal opportunity
Bulk veggie info
Beef schedule
Recipes
Local food events
For your reading pleasure
Anyone can sign up for our newsletter
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 "Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie."

~ Jim Davis

 

 

 

 

 

 

 

 

 

 

 

 

 

Buggy silhouette

    

 

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Transitions

This time of the CSA season always causes us to stop and reflect. It's been a wonderful summer for our farmers. Our membership is at an all-time high, and we were spared some of Mother Nature's challenges from years past (the 2012 drought, the 2011 record spring rainfall to name a few). We've had a wonderful time bringing healthy produce to you this season. 

 

As we approach the end of another summer program, we also begin to think about the things that need to get done before the weather turns cold.  The farms are bustling with activity. The work of harvesting late-season crops for our summer shares is paired with preparing and nurturing plants for our fall shares. The onset of cooler temperatures means that for many of the crops, it isn't as simple as tending the fields. We add things like cold frames and floating row covers that protect tender leaves in case of frost. Fall weather can be temperamental, and failure to get these on in time can lead to the loss of hundreds of feet of plants. Thankfully, our farmers keep an eye on the weather and know from experience when to have these protections in place.

 

We hope you will consider trying the fall program if you haven't before. It includes a wonderful mix of cool weather produce. You'll see some similarities to our summer shares, but you will also see more root vegetables (potatoes, sweet potatoes, parsnips, beets, etc.), crisp greens (kale, spinach, lettuce) and storage vegetables like winter squash, pumpkins and onions. It's a wonderful mix. If you like what you are receiving in your boxes for the next few weeks, it's a great preview for the fall season.

 

We love the fact that the timing of the fall program allows us to share these delicious items with friends and family at special holiday meals. It provides a great opportunity to talk about the importance of supporting small family farms no matter where you live. The more people who make the transition to eating locally, the better the chance that our nation's small farms will succeed.

 

Thanks for your commitment to local farms - it means the world to us!

 

Warmly,

Michelle, Laura and the farmers of Geauga Family Farms

 Buggy silhouette

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In this week's shares

In this week's shares, CSA members can expect things such ask apples, acorn squash, green or wax beans, redskin, sweet, Yukon Gold and fingerling potatoes, sweet banana peppers, green, red, orange, chocolate, yellow or purple sweet peppers, banana and jalapeño hot peppers, Carmen Red sweet peppers, Lacinato, Winterbore or Red Russian kale, green leaf, red leaf or Romaine lettuce, cauliflower, broccoli, eggplants, storage onions, beets, leeks, dill, garlic, cabbage, white chard and zucchini.

 

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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Chickens for sale

SyIvio Pellegrino of Pellegrino Pastures, will be at Hill's Family Karate in Mentor this Saturday, Oct. 5. Sylvio will have all cuts of his certified-organic, free-range chicken available from 10 - 11:30 a.m. Saturday. You don't need to be a member of the GFF CSA to purchase chicken from Sylvio.

 

For more information, visit www.pellegrinopastures.com

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Order your free-range Thanksgiving turkey now

It doesn't seem possible, but there are only about two months before Thanksgiving. To be sure you get a delicious Geauga Family Farms turkey for your holiday meals, it's best to order early. We sell out every year, so get those orders in soon!

The following farmers have turkeys available:

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

Andy Miller - To order, call 440-548-5697

Sylvio Pellegrino - To order, call 440-289-8489

Call the farmers directly for more information, pricing and to order.

The turkeys are Broad White-Breasted turkeys, raised on pasture and fed with non-GMO grain. 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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Fall shares

The application for our six-week fall CSA program is now up on our website! The starting dates are Thursday, Oct. 31 and Saturday, Nov. 2, and the ending dates are Thursday, Dec. 12 and Saturday, Dec. 14. Deadline to sign up is Oct. 18. Shares are delivered to your pickup site of choice on a weekly basis; pickup sites will be announced soon. There will be no deliveries Thanksgiving week. Items in your shares will vary as the season progresses.

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Chardon area chicken sales site needed

We are looking for a location in the Chardon area where Sylvio can park his truck for an hour or so to make his chicken available to our members and others. Due to heavy traffic and parking needs during apple season at Sage's, we are not able to park our truck there for poultry sales. 

 

We would still like to offer chicken sales in the Chardon area, but need a place to park. If you know of a nearby church, school or business parking lot where Sylvio could park his truck and trailer, we would be happy to provide an opportunity for organic chicken sales.

 

Please e-mail Laura at or Michelle Bandy Zalatoris at  if you have any ideas or suggestions.

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Egg cartons needed!

We are running short on egg cartons, and this is the one item we are able to recycle very easily. If you are able to return egg cartons to your pick-up site, our drivers will make sure to get them back to us. Even if you do not purchase eggs from the farms, we would love to have the empty cartons. Thanks!

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Bulk produce payments due now!

if you have ordered bulk produce, payment is needed now for your invoices. If you have not received an invoice via e-mail (because we have an old or little-used address), please contact Michelle at .

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Veal opportunity

One of our farmers is trying to gauge interest in 100% organic, grass-fed, humanely-raised veal. The calves are kept in the fields with their herd rather than in small pens. Manna Farms is considering making veal available in early December if there is interest. It would be sold as whole or half cows, averaging at about 200 pounds hanging weight. Per pound price is $5.50. Please contact Dominic Marchese at 330-719-3492 or at   if you are interested or if you would like additional information.

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Bulk veggies 

As the season goes on, our farms frequently have additional produce available for purchase in bulk quantities (most often 20-pound boxes) for canning or preserving. These often include things like tomatoes, peppers, beets, squash, sweet potatoes, etc. This will change from week to week and from season to season. Most frequently these items are seconds - great for canning but not quite nice enough for the shares. Please check this section of our newsletter each week to see what is currently available.

Hot banana peppers: $15.50/half bushel

Sweet banana peppers: $15.50/half bushel 

Storage onions: $15.50/half-bushel

Ground cherries: $3.50/pint

Garlic: $1/head or 6 for $5

Apples: $23/bushel

 

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, call Rosanna Monday through Friday between the hours of 7 a.m. and 3 p.m. at the warehouse at 440-693-4625. Please leave a message if no one answers, or call Rosanna at home after 4 p.m. and on Saturdays at 440-548-2399. NO SUNDAY CALLS PLEASE! You will receive an invoice via e-mail and will be able to pay with a credit card using our PayPal site. 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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Beef schedule

Geauga Family Farms grass-fed ground beef and grass-fed stew beef is delivered frozen in 1-pound packages. Beef orders are delivered on a monthly basis to participating sites. Please see the Extras section of our website, here, to place an order.  

 

Beef delivery dates for Tuesday sites:

Lowe's Greenhouse      

  

 

   


  

 

10/15/2013

Marigold B&B

   

 

 

 

 

 

10/15/2013

Catholic Montessori

 

 

 

 

 

 

10/15/2013

St. Andrew

 

 

 

 

  

 

10/15/2013

Sage's Orchard

 

 

 

 

   

 

10/15/2013

For Tuesday sites, please place any orders by the Thursday prior to the delivery date.

 

Beef delivery dates for Thursday sites:

Market Café10/17/2013
Jones Day10/17/2013
LEAF Night10/17/2013
MRI 10/10/2013
Landerbrook Dental     10/10/2013
Good Shepherd10/17/2013
Ruffing10/17/2013

For Thursday sites please place any orders by the Saturday prior to the delivery date.

 

Beef delivery dates for Saturday sites:

This Saturday, Sylvio Pellegrino will have organic, free-range chicken available at Hill's Karate from 10 - 11:30 a.m. 

St. Noel   
 10/12/2013
Family Karate
10/5/201310/12/2013
First Church Cong

10/12/2013
Sage's Orchard
10/5/201310/12/2013
St. Paul's

10/19/2013
First Unitarian

10/19/2013
Goddard School

10/19/2013

For Saturday sites please place any orders by the Tuesday prior to the delivery date.

 

PLEASE SAVE THIS SCHEDULE FOR FUTURE REFERENCE THROUGHOUT THE SEASON.

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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 LDobson@geaugafamilyfarms.org. 

 

Pumpkin Cream Cheese Bread

Yields 8 mini loaves or 2 regular

A lightened-up pumpkin cream cheese bread that everyone will love!
Bread
2 cups pumpkin
3 eggs
1 egg whites
1 1/2 cups flour
1/2 cup white sugar
3/4 cup brown sugar
1 tsp. baking soda
2 tsps. pumpkin pie spice
Cream Cheese filling
8 oz. cream cheese (room temperature or softened slightly)
4 Tbsp. sugar
1 egg
2 tsp. flour
1 tsp. vanilla
Preheat oven to 350. Prepare one mini loaf pan (it should hold 8 loaves) or 2 9x5 loaf pans with nonstick spray.
For bread layers
In the bowl of your stand mixer or hand mixer combine pumpkin, eggs and egg white until smooth. In a separate medium bowl whisk together flour, sugars, baking soda & pumpkin pie spice. Slowly add the dry ingredients into the wet mixing until just smooth, set aside.

For cream cheese layer
In another bowl either for your stand mixer or hand mixer combine all ingredients until smooth.
Bread assembly
Pour or spoon half of the pumpkin bread mixture into the bottom of the mini loaf pan or the large loaf pan. Evenly divide the cream cheese mixture over the pumpkin bread mixture and smooth out using the back of a spoon. Pour the remaining pumpkin bread mixture over the cream cheese mixture, covering as much as you can. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Let cool for about 10-15 minutes and then remove from the pans.

 

EASY Butternut Squash Soup

1 large butternut squash, peeled and cubed

1 can full-fat coconut milk or equivalent amount of homemade coconut milk

1 cup chicken broth

1 apple, peeled and cut into chunks

2 tsp cinnamon

1 tsp nutmeg

1/2 tsp ginger

Place all ingredients in slow cooker and set to Low. Allow to cook 6 to 8 hours. When squash is soft, blend soup with an immersion blender or carefully transfer to a blender to process. Consistency should be smooth and silky. Season with unrefined sea salt and pepper. Top with a swirl of olive oil or, if you can tolerate dairy, a dollop of sour cream.

Recipe from A Southern FairytaleMake Ahead Meals for Busy MomsHomegrown and Healthy

 

Cheesy Bacon Spaghetti Squash Casserole

Makes 6-8 servings

1 spaghetti squash (3-4 pounds) - about 3 cups cooked squash is needed

Splash of olive oil

A few pinches garlic salt

A few pinches black pepper

8 ounces turkey bacon (or nitrate free Pork Bacon), cook according to package directions

1 large egg, whisked

1 cup low-fat cottage cheese

1/8 teaspoon nutmeg

1/2 cup Gruyére cheese

Preheat oven to 375 degrees F with the rack in the middle. Put whole squash in a baking dish and bake until you can easily insert a paring knife, about 40 minutes to one hour. Remove squash from oven and let cool about 10 minutes. Cut it in half from tip to tip (long ways) and scoop out the seeds with a spoon. Scrape the sides of the squash with a fork until you have removed all the stringy spaghetti. Toss the strands in a bowl with some olive oil, garlic salt and pepper. Preheat oven to 350 degrees F with the rack in the middle. Prepare bacon according to package directions. In a medium bowl combine squash, cottage cheese, nutmeg, and another pinch of pepper and garlic salt to taste if needed. Add the egg. In a 9-inch bake-safe pie dish layer squash mixture, then a layer of the bacon, another layer of squash then bacon again. Top with Gruyére cheese and bake for about 25 minutes until cheese is bubbly and golden brown. If you want to crisp up the cheese a little more set the broil on low for a minute or two. Bake your squash before cutting into it and your life will be much easier! I use organic turkey bacon to keep things light. You can also use nitrate free pork bacon. Nutty and flavorful Gruyére cheese is great in this casserole, but feel free to use any cheese.

Recipe from FamilyFreshCooking.com

 

Herb Parmesan Roasted Tomatoes

Serves 4 (serving size: 3 slices)

1/4 cup grated Parmesan

1/2 teaspoon dried oregano

1/8 teaspoon kosher salt

1/8 teaspoon freshly ground black pepper

1/8 teaspoon garlic powder

2 teaspoons extra-virgin olive oil

12 1/2-inch-thick tomato slices, from 6

Medium tomatoes

Preheat oven to 425°F. Line a rimmed baking sheet with parchment. In a small bowl, combine Parmesan, oregano, salt, pepper and garlic powder. Add olive oil and stir to form a moist mixture. Arrange tomato slices on baking sheet and spoon a heaping 1/2 tsp. Parmesan mixture on top of each slice, dividing evenly. Use your fingertips to press into an even layer. Bake until tomatoes are soft and topping begins to brown, about 20 minutes. Serve hot or warm.

Recipe from Health.com

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Local food events

Balancing Female Hormones 

Monday, Oct. 28,  6:30 p.m. at Mustard Seed Market, Solon

Presented by Dr. Bob DeMaria

Drugless Healthcare Expert Dr. Bob DeMaria will discuss how eating just three foods can help stop human breast cancer cells in their tracks. Adding the veggies, broccoli, cabbage and cauliflower to your salad or eating them as a side dish can dramatically reduce your risk of developing estrogen-induced breast cancer. Dr. De Maria will share how these common foods can stop cancer cells at this free presentation.

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For your reading pleasure

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.

 

5 Reasons to Ditch Low-Fat Dairy

Green Energy Ohio Tour

Revitalizing Ohio's Vacant Properties conference

U.S.-Japan deal could lead to organic options

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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