This is Geauga Family Farms' e-newsletter, The Fair Share. In it, you will find important and valuable information for members and nonmembers of our CSA program, including recipes,  news and more.
The Fair Share
Week 2, Fall • Geauga County, Ohio • Nov. 6, 2014
Weekly letter from the farms

In this week's shares

Beef sale

More beef - the breakdown

Recipes

Winter squash storage tips, recipes

Laura Novak's column

Local food and farm-related events/activities

Food, farming in the news

 

Weekly letter from the farms

Crisp

Welcome to Week 2 of the Geauga Family Farms fall season. We love the crisp air of recent autumn mornings. It always brings to mind dishes cooked with our favorite fall vegetables, and warm, aromatic kitchens beckoning all to a harvest-filled dinner table.
 
We hope you notice that the produce this time of year has a crisp texture compared to some of the wilting that accompanies the heat of summer. This is the absolute best time for greens of all types – the lettuce is extra crunchy, and the kale, Swiss chard and collards are beautifully vibrant.  The delightful little French radishes are extra mild and sweet.  We hope your CSA experience is helpful in allowing you to understand and enjoy the differences Ohio’s seasons bring. You can’t get that at a grocery store.
 
This week’s newsletter is packed with great recipes and information. For those who enjoy grass-fed beef, we’ve been talking about the fact that we have half and quarter cows available for your freezer. This is an incredibly economical way to enjoy beef throughout the year, but we also have a sense that many people may not know exactly what that would include. See our breakdown below to know if this would be a good fit for your family (or go in with a couple of families). Finally, a guide to winter squash and a great listing of events make this week’s newsletter a great read if you can spare a few minutes.
 
We hope you can take some time to enjoy the beauty of fall, and we hope our produce is a part of that enjoyment.

Warmly,
Michelle
with Laura and the farmers and families 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 lettuce (red and green leaf, Romaine), Swiss chard (green and rainbow), cabbage, broccoli, carrots, parsley, peppers (red and green bell), radishes, carrots, tomatoes, garlic, storage onions, pie pumpkins, butternut and acorn squash, and Golden Delicious apples.

NOTE: You will not receive all of the types of produce listed above. This is a list of possible items. Shares received on different days of the week may include different items.

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Beef sale
It's fall, and that means it's time to stock the freezers! We are running a local grass-fed ground beef sale for those interested in picking up their beef at Geauga Farms Country Meats in Burton. Purchase 10 pounds or more for a sale price of $6.25 per pound. This country butcher shop is located at 14320 Main Market Road (Route 422). Call Dave at 440-834-8476 to reserve your beef today. While there, you can purchase other cuts, roasts, etc. from our grass-fed beef suppliers.
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More beef - the breakdown
We have three choice Black Angus beef available for bulk purchase. These are grass-fed cows, available by the half or quarter. A half is approximately 325-350 pounds hanging weight. A quarter is approximately 165-175 pounds hanging weight. Pricing for a half is $4.39/lb. plus processing (an additional 50-60 cents per pound), pricing for a front quarter is $4.29/lb. plus processing and a hind quarter is $4.49/lb. plus processing.

 
So what does this get you? Each cow is a little different, but here are some helpful approximations:
 
Front Quarter (approximately)
16 ribeye steaks
5-6 chuck roasts (3-3 ½ lbs. each)
3 round bone pot roasts (3-3 ½ lbs. each)
2 English roasts (3-3 ½ lbs. each)
4-5 lbs. of short ribs
1 beef brisket (4-5 lbs.)
4-6 beef shanks (for soup and stew)
10 lbs. of stew meat
40 lbs. of ground beef
 
Hind quarter (approximately)
Steaks – 8 of each
                Round
                Sirloin
                T-bone
                Porterhouse
Roasts – 5 total, approximately 3 lbs. each
                Sirloin tip
                Rolled
4-6 beef shanks (for soup and stew)
10 lbs. of stew meat
40 lbs. of ground beef
 
Half cow
Includes all of the items from the front quarter and the hind quarter
 
A nonrefundable deposit of $175 per half and $100 per quarter is required to reserve this beef. Reservations and payment can be made at our farm store, here.
 
This is an extremely affordable way to stock your freezer with top-quality grass-fed beef. Please feel free to contact Neil Miller at our warehouse with any questions you may have. Our warehouse number is 440-693-4625.

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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 


Simple Roasted Winter Squash Soup
This makes a great starter course or side dish.
½ roasted butternut squash, acorn squash, pumpkin (about 2-3 cups of flesh)
1-1/2 cups vegetable or chicken broth
4 shallots, sliced
1 tsp. olive oil
½ cup heavy cream
1 tsp. ground sage
Salt and pepper to taste

Preheat oven to 400
°. Cut squash in half. Remove seeds and place cut side down on a foil covered, rimmed baking sheet. Roast for 45 minutes or until soft when pricked with a fork. Scoop out flesh and place in a blender.
While squash is roasting, sauté shallots in olive oil until soft.
Add shallots, broth, cream and sage to blender with squash. Puree until smooth.
Place in a small saucepan over medium heat and cook until warm. Season with salt and pepper to taste.
Recipe by Michelle Bandy-Zalatoris


Fall Vegetable and Quinoa Hash
This is delicious with crumbled goat cheese and a poached egg on top of the hash. It makes a wonderful brunch entrée.
2 medium sweet potatoes, peeled and cut into ½-inch cubes
2 potatoes, scrubbed and cut into ½-inch cubes
Extra virgin olive oil
Kosher salt and freshly ground black pepper
2 beets, peeled and cut into ½-inch cubes, greens reserved and rinsed well
1 leek, white and pale green parts only, halved lengthwise, cut ¼ inch thick, and rinsed well
1 cup cooked quinoa
1 tsp. chopped fresh thyme
4 eggs, poached
Goat cheese, crumbled (optional)

Preheat oven to 400
°. Toss sweet potato with ½ teaspoon oil and ¼ teaspoon salt; spread in an even layer on half of a rimmed baking sheet. Toss beets with ½ teaspoon oil and 1/8 teaspoon salt; spread on other half of sheet (so they do not discolor potatoes). Roast, stirring halfway through, until tender, about 35-40 minutes.
Thinly slice beet greens. Heat 1 ½ teaspoons oil in a large skillet over medium heat. Add greens, leek, ¼ teaspoon salt, and ¼ teaspoon pepper. Cook until tender and lightly browned, about 8 – 10 minutes. Stir in quinoa, thyme, and vegetables. Cook until warm, 1 to 2 minutes. Serve.
Recipe adapted from Martha Stewart Living


Classic Cabbage Rolls
1 medium head cabbage
1-1/2 cups chopped onion, divided
1 tablespoon butter
2 cans (14-1/2 ounces each) Italian stewed tomatoes
4 garlic cloves, minced
2 tablespoons brown sugar
1-1/2 teaspoons salt, divided
1 cup cooked rice
1/4 cup ketchup
2 tablespoons Worcestershire sauce
1/4 teaspoon pepper
1 pound ground beef
1/4 pound bulk Italian sausage
1/2 cup V8 juice, optional

In a Dutch oven, cook cabbage in boiling water for 10 minutes or until outer leaves are tender; drain. Rinse in cold water; drain. Remove eight large outer leaves (refrigerate remaining cabbage for another use); set aside. In a large saucepan, sauté 1 cup onion in butter until tender. Add the tomatoes, garlic, brown sugar and 1/2 teaspoon salt. Simmer for 15 minutes, stirring occasionally.
Meanwhile, in a large bowl, combine the rice, ketchup, Worcestershire sauce, pepper and remaining onion and salt. Crumble beef and sausage over mixture and mix well.
Remove thick vein from cabbage leaves for easier rolling. Place about 1/2 cup meat mixture on each leaf; fold in sides. Starting at an unfolded edge, roll up leaf to completely enclose filling. Place seam side down in a skillet. Top with the sauce. Cover and cook over medium-low heat for 1 hour. Add V8 juice if desired. Reduce heat to low; cook 20 minutes longer or until rolls are heated through and a thermometer inserted in the filling reads 160°.
Recipe from TasteofHome.com
 

Maple-Walnut Apple Crisp
Serves 9
1/3 cup all-purpose flour
1/2 cup packed light-brown sugar
1/3 cup regular oats
1/4 teaspoon ground cinnamon
1/4 cup chilled butter or stick margarine, cut into small pieces
3 tablespoons chopped walnuts
7 cups sliced peeled apples (about 3 pounds)
1/4 cup maple syrup
1/2 teaspoon ground cinnamon 

Preheat oven to 375°. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, sugar, oats, and 1/4 teaspoon cinnamon in a medium bowl; cut in butter with a pastry blender or 2 knives until mixture is crumbly. Stir in walnuts.
Combine apple and remaining ingredients in a large bowl; toss well. Spoon apple mixture into an 8-inch square baking dish or 1 1/2-quart casserole. Sprinkle with crumb mixture. Bake at 375° for 45 minutes or until golden brown. Serve warm.
Recipe from MyRecipes.com

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Winter squash storage tips, recipes
Click here for a helpful guide to winter squash with storage tips and accompanying recipes.

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Laura Novak's weekly column
A warm autumn recipe
By Laura J. Novak

Along the drive home, the colors have changed to rust, gold, scarlet and dust as we are pulling out the heavier coats, zipping up and dreaming of our slippers. This is a great time of year to crank up the oven and bake for some extra heat and crispy deliciousness.

 
This is a recipe invented by my husband, Vida, and it’s one of my favorites for autumn. I actually shared this last fall, but he just cooked it for my mom and she couldn’t stop raving, so I thought I would share again. This time, we used the CSA’s ground beef instead of the bacon bits/sundried tomatoes - it was delicious. Enjoy!
 
Vida’s Stuffed Acorn Squash
Serves 2 as main dish, 4 as side dish
2 acorn squashes
½ cup green (or red or yellow) pepper, diced small
½ cup onion, diced small
½ cup bacon bits (a great veggie substitution is ¼ cup smoked sun-dried tomatoes, diced)
1/8 cup Parmesan cheese
¼ cup walnuts, diced
½ cup chickpeas, diced small
½ cup panko bread crumbs, plus more for sprinkling
1 egg
Your favorite Italian spices (parsley, basil, oregano)
Salt & Pepper to taste
Mozzarella or Cheddar cheese (optional)

First, preheat the oven to 375
° while you are cleaning the squash. Cut each squash in half horizontally so that it can be a cup to hold the stuffing later and place in a baking dish with about a half inch of water, squash side down and skin side up. Bake the squash for about 40 minutes.
Meanwhile, sauté the peppers and onions lightly (so they will be soft).This is an optional, but recommended, step.

Mix the peppers, onions, bacon bits or sun-dried tomatoes, Parmesan cheese, walnuts, chickpeas, bread crumbs, egg and spices together in a bowl.

After the squash is soft, carefully scrape out the inside into the bowl with the fillings, while still preserving some space so the cup holds its shape. Mix together and then fill the cups with the filling. Sprinkle some cheese (optional), then bread crumbs over the top and bake, uncovered, for another 20 minutes.

Serve the acorn squash cups and enjoy! A salad or some sautéed spinach would be a great accompaniment.


Laura J. Novak is a freelance writer and passionate supporter of locally grown, organic produce. Director and founder of Light Your Life Healing Arts in Mentor, Laura is certified as a Raindrop Technique (Relaxation Massage with Essential Oils), Advanced Reiki, Angelic Reiki Energy Healing, and Body Wisdom Practitioner. She also serves as a wellness consultant with Young Living Essential Oils. You can learn more about Light Your Life Healing Arts here. Laura is excited to participate in her third year with the Geauga Family Farms CSA and her second year as a contributing columnist to the newsletter. She also has a bachelor's degree in English from Baldwin-Wallace College and a master's in education from Ursuline College. 
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Local food and farm-related events/activities

Light Your Life Healing Arts Holiday Open House

7501 Clover Ave., Mentor

(Inside the Air Technical Industries Building)  

Saturday, Nov. 8

1-5 p.m.

Light Your Life Healing Arts will celebrate its one-year anniversary with a Holiday Open House. Enter to win a free Raindrop (Relaxation) Massage, enjoy complimentary samples of essential oils, and sip some celebratory champagne. You may purchase healing arts packages at a discount, as well as browse holiday baskets, purchase gift certificates, and meet members of the Light Your Life community. This is the perfect opportunity to meet Laura J. Novak, GFF newsletter contributor and founder of Light Your Life Healing Arts. 
See all special events at Light Your Life Healing Arts
 here.  

For more information or to RSVP, please e-mail or call 440-940-4017.
 

Events by our partners:

Lowe's Greenhouses, Florist & Gift Shop, Bainbridge

The 12 Weeks of Christmas sale 

12 weeks of savings, celebration and fun!

November - December

11/6: Christmas Ornaments - 20% off

Other holiday events:

Nov. 6: Holiday Open House 3-7 p.m.

Nov. 22: Poinsettia Glow 6-8 p.m.

Nov. 30: SugarPlum Dreams, 1-4 p.m. with Santa's Reindeer

Dec. 11: Ladies Night with Gift registry & Art Show 5-7 p.m.
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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.

Apps Aim To Guide You On 'Sustainable Food' (Whatever That Means)
Can Grocery Delivery Make the Post Office Relevant Again?
I've Got The Ingredients. What Should I Cook? Ask IBM's Watson

Turkey Time!

Remember to save time in your busy holiday week to pick up your  turkey.
~Pick-up  Monday or Tuesday of Thanksgiving week at one of the following Middlefield farms, depending on from which farm you ordered:
Miller's Organic Produce, 17201 Bundysburg Rd. or
Hershberger Organic, 15549 Patch Rd.
~

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Copyright © *|2014|* *|Geauga Family Farms|*, All rights reserved.
Geauga Family Farms
16910 Tavern Road, Middlefield, OH 44062

CONTACT US:
(ONLY between the regular business hours of
9 a.m. - 5 p.m. Monday - Saturday PLEASE!)

FARM REPRESENTATIVES:
FOR PRODUCE, EXTRAS:
Laura Dobson, 440-478-9849,
Michelle Bandy-Zalatoris, 216-321-7109,

FOR GRASS-FED BEEF & POULTRY:
Kathleen Webb, 216-408-7719,  

www.GeaugaFamilyFarms.org
Geauga Family Farms, Middlefield, Ohio 44062