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Week 19                          Geauga County, Ohio
Oct. 7, 2013

The Fair Share

What's cropping up!
Stocking up
In this week's shares
Order Thanksgiving turkeys now!
Amish Auction Oct. 11
Fall share now online!
Egg cartons needed!
Bulk veggie info
Beef schedule
Winter squash guide
Recipes
Member Laura Novak's cooking tips column
Local food events
For your reading pleasure
Anyone can sign up for our newsletter
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 "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

 

 

 

 

 

 

 

 

 

 

 

 

 

Buggy silhouette

    

 

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Stocking up

While the fall program ensures the continuation of at least a few more months of farm-fresh produce, we would like to highlight other ways of supporting local farms throughout the off-season. Once farm markets take a break and people stop taking scenic summer rides through the country, it's a little harder for all of our local farms to make ends meet.

 

There are some area farm markets that continue through the winter, and we hope you can support the local farms and producers who participate. It is so critical to their economic security. Additionally, many of the Geauga Family Farms farmers and partners have items you can purchase in bulk, or that store well through the winter season. Here are a few to consider:

 

Grass-fed beef

Geauga Family Farms has some exceptional beef producers, dedicated to raising high-quality grass-fed beef without hormones or antibiotics. Purchasing a whole or half cow is most economical, but there are also opportunities to purchase individual cuts and packages at Geauga Farms Country Meats. Many of our customers team up with friends and family to split a bulk beef purchase. Please contact Neil Miller at our warehouse (440-693-4625) if you are interested in purchasing a whole or half grass-fed cow. Farmers Dominic Marchese (330-719-3492) and Walter Horodyski (330-772-6992) have certified organic grass-fed cows available, too.

 

Pasture-raised pork

The Nagy family is raising a gourmet breed, Gloucester Old Spotted Pigs (known for having extra bacon, among other things!), and offering it at amazing prices when purchased in bulk. Whole and half pigs are currently available, and additional options may be available soon. Please contact Chris Nagy at 440-272-5351 to reserve yours today.

 

Free-range veal

Dominic Marchese of Manna Farms is raising free-range veal this fall to see if there is any interest in this humanely-raised approach. He is offering whole and half-cow options at $5.50/lb. If you are interested in purchasing veal, please contact Dominic at 330-719-3492.

 

Organic chicken

Pellegrino Pastures delivered excellent-quality organic chicken to a few of our CSA sites this season, and we are thrilled with their products. Please contact Sylvio Pellegrino via e-mail at info@pellegrinopastures.com if you are interested in ordering whole chickens, cuts, sausage, etc. to stock your freezer for the winter.

 

Eggs

The Fishers will have farm-fresh, free-range eggs available at their farm stand through late December, as well as potatoes, sweet potatoes and stewing chickens. Please call ahead at 440-693-4632 to ensure availability and to allow processing time if you are interested in stewing chickens. No Sunday calls, please.

 

Local honey & jams

Miller's Organic Produce will have honey and jams available through December, as well as lettuce and kale. No Sunday calls, please.

 

We appreciate all you do to support local farms through the season. We hope this will provide you with new opportunities to continue to support these farms year-round.

 

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 as apples, acorn and butternut 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, Yummy Orange and 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, zucchini, yellow squash, spinach 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. 

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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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Amish Auction Benefit

Bring the entire family out for an evening of fun and food at the annual Amish Auction Friday, Oct. 11 at the Middlefield Market Pavilion, 15848 Nauvoo Road, Middlefield. The fun starts at 4 p.m. This year, they will again be auctioning off a 2-car, 24 X 24 garage built to your specifications on your site (half the auction price is due the night of the auction), horses, quilts, furniture, crafts, flowers & vegetables. There will be plenty of food to eat including burgers and fries, pie and ice cream and much more. Proceeds benefit the DDC Clinic for Special Needs Children in Middlefield.

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Get on board for fall

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. 18Shares are 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.

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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 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

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

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

10/12/2013
First Church Cong

10/12/2013
Sage's Orchard

10/12/2013
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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Winter squash information

The varieties of winter squash provide many health benefits. Not only are they high in antioxidants, they provide anti-inflammatory benefits and help to regulate blood sugar. Depending on the variety, winter squash can be stored for one week to six months. If the fruit has any exterior blemishes, plan to use sooner. Keep the squash out of direct light and away from temperature extremes for best results.

 

Squash can be peeled, cubed and placed in the freezer in usable quantities. Cubes of winter squash steam quickly for easy additions to recipes. A simple way to prepare many varieties of winter squash is to slice in half, place cut side down in a lightly oiled roasting pan, and roast for 45-60 minutes at 400 degrees. The flesh can then be scooped easily from the shells and pureed for use in baking and in soups.

 

Winter squash information from The World's Healthiest Foods website at www.whfoods.com.

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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. 

 

Kale and White Bean Soup

Serves 6-8

1-2 teaspoons olive oil

1 medium onion, chopped

2 cloves garlic, minced

2-3 stalks celery, chopped

2 carrots, chopped

4 cups water

4 cups vegetable broth

1-2 medium potatoes or 1 sweet potato (peeled and chopped)

Two 15-ounce cans cannellini beans

One large bunch kale, stem removed and chopped

1-2 teaspoons of lemon juice

Salt and pepper, to taste

In a large sauce pot over medium heat, warm olive oil. Add the onion, celery and carrots and cook, stirring frequently, until onion is translucent. Add the garlic and cook, stirring constantly, for another minute or so. Add water and broth to pot. Add the potatoes and cook over medium low heat until they begin to soften - about 20-30 minutes. Add the beans and kale and simmer for another 15 minutes. Add lemon juice and salt and pepper to taste. 

Recipe from The Curvy Carrot blog

 

Easy Broccoli Quiche

Serves 6

"This easy vegetarian quiche is a snap to make but looks great on the table."

2 tablespoons butter

1 onion, minced

1 teaspoon minced garlic

2 cups chopped fresh broccoli

1 (9 inch) unbaked pie crust

1 1/2 cups shredded mozzarella cheese

4 eggs, well beaten

1 1/2 cups milk

1 teaspoon salt

1/2 teaspoon black pepper

1 tablespoon butter, melted

Preheat oven to 350 degrees F (175 degrees C). Over medium-low heat melt butter in a large saucepan. Add onions, garlic and broccoli. Cook slowly, stirring occasionally until the vegetables are soft. Spoon vegetables into crust and sprinkle with cheese. Combine eggs and milk. Season with salt and pepper. Stir in melted butter. Pour egg mixture over vegetables and cheese. Bake in preheated oven for 30 minutes, or until center has set.

Recipe from AllRecipes.com

 

Massaged Kale Salad

1 bunch kale (black kale is especially good), stalks removed and discarded, leaves thinly sliced

1 lemon, juiced

1/4 cup extra-virgin olive oil, plus extra for drizzling

Kosher salt

2 teaspoons honey

Freshly ground black pepper

1 mango, diced small (about 1 cup)

Small handful toasted pepitas (pumpkin seeds), about 2 rounded tablespoons. In large serving bowl, add the kale, half of lemon juice, a drizzle of oil and a little kosher salt. Massage until the kale starts to soften and wilt, 2 to 3 minutes. Set aside while you make the dressing. In a small bowl, whisk remaining lemon juice with the honey and lots of freshly ground black pepper. Stream in the 1/4 cup of oil while whisking until a dressing forms, and you like how it tastes. Pour the dressing over the kale, and add the mango and pepitas. Toss and serve.

Recipe from FoodNetwork.com

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A refreshing way to welcome fall  

By Laura Novak

With the changing of the seasons, this is a perfect time to participate in a cleanse - a stepping out of your food habits and giving your body a break from working so hard on digestion.

 

The ancient Eastern wisdom of Ayurveda recommends simplifying both physical and emotional elements in your life. For the physical, you can avoid canned and frozen foods for a week, opting for very simple foods, like soup, rice and beans, or just vegetables, focusing on one type of simple food for the whole week. For instance, make one giant pot of soup and eat it all week. If you can, omit cheese, milk and coffee. Drink only water and tea. 

 

On the emotional/mental side, this is a wonderful time to take extra special care of yourself. Get a massage, make sure your house is clean to refresh yourself visually, use a sauna/steam room every other day, go outside in nature as often as possible and enjoy the quiet, listen to gentle music, release any negative emotions, turn off the TV, and find a yoga class or other gentle exercise to get your energy moving. Ayurveda recommends cleansing for one week, though many other cleanses you can find go anywhere from seven to 28 days. It's all a matter of finding what works for you and your schedule, but still refreshes your system for the new season.

 

It is part of our American culture to rush ahead always, constantly pushing ourselves on from one thing to the next. Our bodies are naturally in tune with the changing of the seasons and even the changing from day to night. This is an important time to recharge, to let yourself get ready for the new season and take a little breath.

 

The most nurturing way you can kick off your cleanse is to make some homemade soup completely from scratch. It is not difficult to make soup stock, it just takes some time to stick close to the kitchen mainly to stir and initially to chop. Please enjoy this step-by-step recipe from my blog, toward the middle of the post. It even has pictures. The top is a little embarrassing, as it's titled "Get Silly and Make Some Soup (from Scratch)!" But enjoying yourself and having some fun is important, too! 

 

Also, the blog post is labeled as "Day 13" of a 21-day Cleanse from Kathy Freston's book Quantum Wellness Cleanse. If you are interested in participating in a 21-day cleanse, start here and follow day-by-day. You'll find the cleanse posts in July and August 2012. There are recipes each day to support the cleanse, as well.

 

However you decide to do it, this is the time to honor your body, your emotions and the seasonal change from summer to fall.

 

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 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.

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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.

 

Bayer expands honey bee research efforts

Women in ag positions fewer than expected

Bacon's rise demands attention to quality

VOTE TODAY - Tell Oregon to Stop SB 633!

Congress Lets Farm Bill Expire Again

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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