|Week 1 Fall Geauga County, Ohio||Oct. 31, 2013|
"In the garden, Autumn is, indeed the crowning glory of the year, bringing us the fruition of months of thought and care and toil. And at no season, safe perhaps in Daffodil time, do we get such superb colour effects as from August to November."
~ Rose G. Kingsley
The Autumn Garden
The entire Geauga Family Farms team would like to extend the warmest of welcomes to you as we start our fall CSA season. If you participated this summer, we are glad to have a few more months together. If this is your first time participating, we're thrilled to have you on board and we hope you have a wonderful experience.
As many of you already know, our fall program is a little different. We have one share size (as opposed to three in the summer), and we do deliveries to a smaller number of sites on Thursdays and Saturdays. The boxes will include a delicious array of fall vegetables including items like potatoes, sweet potatoes, winter squash, onions, garlic, greens, turnips, radishes, kohlrabi, beets, peppers and more.
We also have bulk items available for purchase. See below for a list of current items and ordering instructions. Extras such as eggs, grass-fed beef, cheese and baked goods are available on our website. Place your order by midnight on Monday for Thursday delivery and by midnight on Tuesday for Saturday delivery.
The fall season can provide some weather-related challenges, and we do our best to be prepared. In the event that inclement weather creates delays on delivery days, we will do our best to contact you ahead of time and let you know when to expect the truck. We will send out e-mails and post on our Facebook page and our website. Please make a point to check these locations if you notice that the weather is getting bad on a pick-up day.
Please consider the newsletter as a resource for program and local food information. We'll provide recipes, updates on the farms and listings of local food events. Some information will be repeated weekly so it is handy when you need it. If there is anything you would like us to share with other members, please feel free to send it to us and we will post it in the newsletter.
As the days get shorter and darker, know that your steady support of local family farms brings a brightness to our work in the fields. We are so happy to have your company for the next two months. Thank you for your participation in our fall program!
Michelle, Laura and the farmers of Geauga Family Farms
In this week's shares
In this week's shares, CSA members can expect things such as radishes, eggplants, sweet, Yukon Gold or redskin potatoes, Lacinato, Winterbore or Red Russian kale, regular, baby red or baby green bok choy, red or green leaf or Romaine lettuce, beets, rainbow chard, garlic, leeks, Yummy Orange peppers, hot or sweet banana peppers, green or colored peppers, storage onions, spinach, spaghetti or acorn squash.
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.
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: $1/head or 6 for $5
Acorn squash (2 pounds or larger): $3/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: Members can 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 their 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.
Order your free-range Thanksgiving turkey now
Thanksgiving is just around the corner. We are still accepting orders for turkeys, but get your order in now. Call one of the following farmers to order your turkey:
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. Turkeys will range in size from 20 to 30 pounds. Turkeys will be ready for pick-up Tuesday, Nov. 26, or Wednesday, Nov. 27.
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.
Butternut Squash & Apples
Member Eileen Nageotte-Wilk of Bay Village sent in this recipe. She says it's "really easy and very good."
One butternut squash
2 pared, tart apples, sliced thin
1/2 stick butter
1 tbsp flour
1 tsp salt
1/4 tsp cinnamon
1/4 tsp nutmeg
1/2 cup brown sugar
Peel butternut squash and take out seeds. Cut in slices or long strips. Place squash and apples in oblong casserole. Mix remaining ingredients together and pour over squash & apples. Cover with foil and bake 50 minutes at 350 degrees. If you use 2 squashes, just up the amounts of each accordingly. I always throw in raisins & cranberries to liven it up a bit.
Pumpkin Waffles with Maple Walnut Apples
Photo courtesy of FoodNetwork.com
1 cup cake flour
1/4 cup wheat germ
1/3 cup granulated sugar
1 tablespoon baking powder
1 teaspoon pumpkin pie spice
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon fine salt
3/4 cup milk
1/2 cup pumpkin puree
1/4 cup melted butter
1/4 cup melted shortening (transfat-free)
1 large egg
1 large egg white
2 to 3 tablespoons unsalted butter
2 crisp apples, peeled and sliced thinly
1/4 cup pure maple syrup
1/2 cup toasted walnuts
Special equipment: standard 4 x 4-inch waffle iron
For the waffles: Preheat a waffle iron to medium heat. Whisk the flour, wheat germ, sugar, baking powder, spice and salt together in a large bowl. Beat together the milk, pumpkin, melted butter, and melted shortening, egg and egg white, in a large measuring cup. Make a well in the center of the dry ingredients and pour in the wet ingredients. Whisk together to make a slightly lumpy batter.
For the topping: Melt the butter in a skillet over medium heat. Add the apples and let cook until slightly browned, but still crisp, about 4 minutes. Add the maple syrup and walnuts and toss to coat. Pour and spread about 1 cup batter into the waffle iron. Cover and cook until crisp and a rich golden brown, about 7 minutes. (Try to resist the temptation to open the waffle iron too soon. Steam will puff out of the iron while the waffles cook, when this stops the waffle is cooked.) Repeat with the remaining batter. Serve hot with the apples.
Recipe from FoodNetwork.com
Pear and Spinach Salad
Nothing rounds out a meal better than a well-made salad. This spinach salad would be great alongside
roasted pork or a filling soup.
1/4 red onion, thinly sliced
2 tablespoons Dijon mustard
2 tablespoons red wine vinegar
2 tablespoons water
1 tablespoon olive oil
1 tablespoon honey
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
5 cups baby spinach (about 5 ounces)
1 medium Bosc pear, quartered and thinly sliced
Place onion in a small bowl of ice water 1. and let sit for 10 minutes.
Meanwhile, place mustard, vinegar, water, oil, honey, salt, and pepper in a medium nonreactive bowl
and whisk until combined. Strain onion from ice water, pat dry, and place in a large nonreactive bowl. Add spinach, pear, and 3 tablespoons of the dressing and toss until evenly coated. Taste, season with salt and freshly ground black pepper, and add more dressing as desired.
Recipe from Chow.com
Roasted Fall Vegetables
This is a great way to prepare a big batch of the veggies in your fall share, and then use as a side dish or in a variety of dishes through the week. The ingredients are flexible - feel free to incorporate whatever you have.
1-2 onions - peeled and quartered
2 pounds of potatoes - scrubbed and cut into 1 inch pieces
3-4 carrots, parsnips or turnips - scrubbed and chopped in 1 inch pieces
1-2 beets - scrubbed and chopped in 1 inch pieces
4 cloves of garlic - peeled and smashed
3-4 tablespoons of olive oil
Sea salt and freshly ground pepper to taste
Preheat oven to 450 degrees. Cover a large rimmed baking sheet with foil and spray with cooking spray. Toss vegetables with oil and sprinkle with salt and pepper. Place on baking sheet and roast for 30-40 minutes, stirring every 10-12 minutes.
Use these in a wide variety of ways:
Serve as a side dish with chicken, turkey or pork
Let cool and top a spinach salad with a mound of roasted vegetables. Toss with Dijon vinaigrette.
Serve with couscous and crumbled goat cheese.
Toss with eggs and feta cheese for a fall frittata.
Place ¼ cup of roasted veggies in a warm tortilla and top with your favorite salsa.
Recipe from Michelle Bandy-Zalatoris
By Laura Novak
Autumn is one of my favorite times of year here in Ohio. The sun shines and suddenly bright colors light up our usual landscapes as the trees share brilliant shades of orange, red, yellow, scarlet, deep green and everything in between. It's such a lovely reminder that our days are never ordinary, our lives constantly changing as we grow.
Sleep is even deeper, tucked in beneath the heavier blanket, the soft slippers waiting beside the bed. Long sleeves underneath can revitalize a T-shirt you've been wearing all summer. Snuggling around the bonfire, jack-o-lanterns and pumpkin seeds, football games, pulling out that favorite wool jacket. Dressing up your little one in their first-ever (and so cute!) Halloween costume or the memories flooding back as the locals playing at the giant game of dress-up smile for treats. What a special time of year!
The autumn excitement increases as I dream of the abundance of the Geauga Family Farms harvest that will soon show up in my weekly share - parsnips, pattypan squash, crunchy greens, sweet potatoes, apples, broccoli! I'm also getting ready to carve my pumpkin and to roast the (very, very healthy and tasty!) pumpkin seeds.
After the long wait of a whole skipped week, fall gets yummier, starting now. Enjoy!
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, partner events
Lowe's Greenhouse & Gift Shop, Bainbridge
Now through Nov. 7
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