|Week 20 Geauga County, Ohio||Oct. 16, 2013|
"The season for enjoying the fullness of life -- partaking of the harvest, sharing the harvest with others, and reinvesting and saving portions of the harvest for yet another season of growth."
~ Denis Waitley
As another summer season wraps up, the families of Geauga Family Farms have a great deal for which to be thankful. We were blessed with good weather and healthy crops, more than 300 new members, an unbelievable group of pick-up sites and partners, an amazing team of caring and concerned delivery drivers, a dedicated warehouse team, an engaged community of people who believe that local family farms are worth preserving, and, most of all, you.
You make all of this worthwhile. Your participation in this adventure gives us strength and hope in the face of daily challenges, and the knowledge that what we do is important to those who care about health, nutrition and good stewardship of the land.
Thank you for bringing Geauga Family Farms to your table and for making another season of farming this beautiful land possible. We look forward to seeing you next season!
The families of Geauga Family Farms
Andy & Laura Miller Daniel & Susan Fisher
Marvin & Iva Mae Hershberger Tom & Esther Byler
Lester & Martha Hershberger Abner & Maria McDaniel
Noah & Kathy Yutzy Jonas & Elizabeth Byler
Marlin Barkman Dominic & Diana Marchese
Neil Miller Rosanna Hershberger
Michelle Bandy-Zalatoris Laura Dobson
In this week's shares
In this week's shares, CSA members can expect things such as apples, pie pumpkins, garlic, redskin, sweet, Yukon Gold and fingerling potatoes, cabbage, yellow squash, leeks, storage onions, eggplants, Lacinato, Winterbore or Red Russian kale, green leaf, red leaf or Romaine lettuce, green peppers, hot banana peppers, sweet banana peppers and bunching onions.
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.
Attention Thursday shareholders
The season isn't quite over for those of you who pick up on Thursdays. Due to the Fourth of July holiday, Thursday members will receive goodies for one more week. This is only for those of you who pick up at:
Church of the Good Shepherd, Cuyahoga County Board of Health, LEAF Night, The Market Café & Wine Bar, Mustard Seed Market & Cafe, Ruffing Montessori School, Farm pickup site, Jones Day, Landerbrook Dental Professionals, MRI Software and Whole Foods.
Free-range Thanksgiving turkeys selling out
One of our farmers has already sold out of his turkeys, so if you want a delicious Geauga Family Farms turkey for your holiday meals, it's best to order now. Order now through the following farmers:
Marvin Hershberger - To order, call Marvin, Iva Mae or Emma Jane at 440-548-2399.
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.
Fall shares going fast!
Now is the time to sign up for fall shares. Deadline is this Friday, Oct. 18. The starting dates are Thursday, Oct. 31 and Saturday, Nov. 2, and the ending dates are Thursday, Dec. 12 and Saturday, Dec. 14. Shares will be delivered to your pickup site of choice on a weekly basis with pick-up sites scattered around the area. There will be no deliveries Thanksgiving week. Items in your shares will vary as the season progresses. Sign up online or by mail today!
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!
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 Thursday sites:
Beef delivery dates for Saturday sites:
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.
Roasted Pumpkin Filled with Everything Good
1 sugar pumpkin, about 2-3 pounds
Canola or olive oil
Salt and pepper
3-4 slices (about 1/4 pound) stale bread, torn into chunks
1 cup (about 1/4 pound) grated or chunked cheese, such as Gruyère, Emmenthal, aged cheddar, or a combination
2-4 garlic cloves, crushed or chopped
4 slices bacon, cooked and crumbled
1 tsp. fresh thyme (optional)
1/3 cup (ish) half & half or whipping cream
Pinch of freshly grated nutmeg
Preheat the oven to 350F. Slice the top off the sugar pumpkin, like you would if you were carving a Jack-o-lantern, and scoop out the seeds. Drizzle the inside with oil and sprinkle with salt and pepper. Put it on a parchment or foil-lined baking sheet and put it into the oven while you prepare the stuffing.
In a bowl, toss the bread, cheese, garlic, bacon, thyme, half & half, some salt and pepper and a pinch of nutmeg. Remove the pumpkin from the oven (if you put it in) and stuff the bread mixture into it, letting it overflow a bit, drizzling any cream in the bottom of the bowl over top. Put the lid on and put the pumpkin back into the oven for about an hour.
Remove the lid and bake for another half hour, until the pumpkin is soft and slumped over, and the top is golden and crispy. To serve, scoop out the soft pumpkin with the filling.
Recipe adapted from Dorie Greenspan's Around My French Table
Pumpkin for breakfast is a great way to start the day. Ready in minutes, this recipe is especially good topped with a drizzle of real maple syrup.
1 medium egg
1 cup milk
¾ cup unbleached white flour
¾ cup whole wheat flour
½ cup cooked pumpkin
1 tablespoon sugar
2 teaspoons baking powder
¼ teaspoon ground cinnamon
Pinch powdered ginger
2 to 4 tablespoons vegetable oil, as needed
Combine all ingredients except vegetable oil in a large mixing bowl, whisking to blend. Heat 1 teaspoon oil in a medium skillet over medium. Add ¼ cup pancake batter at a time, allowing to cook until bubbles break around the edges. Flip and allow to cook an additional 1 to 2 minutes, until light golden. Repeat with remaining oil and batter
Recipe from Pumpkin Recipes at www.pumpkinrecipes.org
Easy Autumn Vegetable Roast
7 cups of assorted root vegetables, such as carrots, sweet potatoes, potatoes, beets and parsnips
2 cups of winter squash, such as acorn squash, butternut squash or pumpkin
1 onion, sliced
1/3 cup extra virgin olive oil
4 sage leaves, chopped
4 thyme or rosemary sprigs
Salt and pepper, to taste
Balsamic vinegar, to taste
Preheat oven to 425 degrees. Cut up all the root vegetables and squash into approximately equal size pieces. I cut them into roughly 1/2" pieces (except the beets which I sliced thinner since they seem to take longer to get tender). Put root vegetables, squash and onion in a large bowl. Add olive oil, sage, and thyme or rosemary to the bowl. Season to taste with salt and pepper. Toss well to coat all the vegetables. Spread vegetables on a parchment paper lined baking sheet in a single layer. Bake 30-40 minutes until tender. Drizzle with balsamic vinegar, to taste.
Recipe adapted from Jeannette's Healthy Living blog
Gratitude for a bountiful summer
By Laura Novak
What a bittersweet day- the last pick-up of the summer and our 20th week together as partners in the Geauga Family Farms CSA. I hope that your experience has been as refreshing and exciting as mine - the giant, shiny apples, the ripe tomatoes, the crisp lettuce. Adventures with kohlrabi, giant yellow squash, pickling cucumbers and kale. Maybe you were even able to journey out to the farm with your family and see where the produce comes from.
I'm sure you've been reading about and appreciating all of the hard work put forth by the Geauga Family Farmers and employees and the great care they've taken to share with us the bounty of summer.
When I was a teacher in elementary school, I was shocked by how many children believe that vegetables come from the grocery store without any thought to what may have happened before. This is a huge shift in our culture today, a moving away from our nourishing earth, and it's up to us to stay rooted and to keep our families healthy.
We've continued to make a difference in the food industry by voting for organic, local produce. Have you tasted the difference? I know that I can and I get a little bit depressed thinking about a winter back in the grocery stores.
But this doesn't have to be goodbye! The Fall Season for Geauga Family Farms begins at the end of October/beginning of November and I can attest from my experience last year that it's just as rewarding and exciting as summer. There were delicious items like acorn and pattypan squash, parsnips (great in soup), Swiss chard and spinach, apples, sweet potatoes, broccoli, and even pumpkins! For just $25 a week, you get to stay healthy and shop less. Don't miss the fall harvest!
I don't know about you, but I've saved hundreds of dollars this summer by not visiting the grocery store. How many times have you gone with a list of five things and ended up with a full cart? Well, I'm one of those people and this program has really helped me to keep my food spending in check. Now, I run in and out for just those couple of items I need, knowing that I have even fresher veggies waiting at home.
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 seasons. With a heart full of gratitude, I bid you farewell hopefully just until the fall season, or perhaps next summer. Either way, see you soon!
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.
Local food events
Countryside Food Swap
Thursday, Oct. 17, 7 p.m.
Akron Art Museum, 1 S. High St., Akron
The Countryside Conservancy hosts monthly food swaps in the Akron area. A food swap is a gathering of DIY-ers; they bring homemade and homegrown items to share via silent auction style bidding. These events provide an opportunity to share your favorite creations with an appreciative audience and receive delicious goodies in return. It is also a chance to meet with a group of people who share your passion for getting in the ground or the kitchen and making something delicious out of the experience.
Swaps last around two hours. The first 30 minutes is time for participants to arrive and display their swap items, along with samples, a recipe or list of ingredients, and a swap sheet. The following hour or so is for browsing, chatting, sampling and bidding. Bids, or suggested trades, are written on swap sheets. The last 30 minutes is when the negotiating and swapping takes place.
For more info, visit the Countryside Conservancy website here.
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. DeMaria will share how these common foods can stop cancer cells at this free presentation.
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.
Organic farming a study in contrasts in Yakima Valley, Washington
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.
(Between the regular business hours of 9 a.m. - 5 p.m. PLEASE!)
Laura Dobson, 440-478-9849,
Michelle Bandy-Zalatoris, 216-321-7109,
Grass-fed beef & poultry
Kathleen Webb, 216-408-7719,
Geauga Family Farms, Middlefield, Ohio 44062