|Week 20 Geauga County, Ohio||Oct. 14, 2015|
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"If it came from a plant, eat it;
if it was made in a plant, don't."
~ Michael Pollan
Greetings from Geauga Family Farms!
This week is always a little bittersweet. As we wrap up another great summer season, we're thrilled that we made it through the Summer CSA program together and we look forward to the small break in the action that is a part of the upcoming winter months. We also know that we will miss the friends both new and old with whom we've connected over the past 20 weeks.
We were blessed with good weather and healthy crops, 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.
We thank you for your patience as we tried new things, your adventurous culinary spirit and your passion for all things local. Thank you for bringing Geauga Family Farms to your table and for making another season of farming this beautiful land possible. We really enjoy spending our summers with you and we look forward to seeing you next season!
The Families of Geauga Family Farms
|Andy & Laura Miller||Daniel & Susan Fisher||Rebecca Kurtz|
|Marvin & Iva Mae Hershberger||Tom & Esther Byler ||Neil Miller|
|Lester & Martha Hershberger||Abner & Maria McDaniel||Michelle Bandy-Zalatoris|
|Noah & Kathy Yutzy||Jonas & Elizabeth Byler||Laura Dobson|
|James Troyer||Abner Miller|
In this week's shares
In this week's shares, CSA members can expect things such as kale (Winterbore, Red Russian, Lacinato), Swiss chard, broccoli, cauliflower, potatoes (regular, sweet, fingerlings), storage onions, garlic (regular, elephant), peppers (Yummy Orange, Carmen Red, bell, jalapeños), banana peppers (sweet or hot), shallots, tomatoes (regular, Roma), squash (spaghetti, acorn, butternut, yellow, pattypan), beans, turnips, beets and eggplant.
Our farms grow a range of mild and hot peppers. Hot peppers will be labeled with a HOT sticker on the package. Peppers without a sticker should be mild, but it is always good to be cautious.
NOTE: You will 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.
Fall shares still available
If you're feeling a little depressed about the end of the summer season, there is an opportunity to stay connected and enjoy the harvest for six more weeks. Our fall program will pick up right where our summer season leaves off, with deliveries beginning next Thursday, Oct. 22.
Our fall shares are packed with vitamin-rich winter squash, sweet potatoes, hearty greens, onions, garlic, carrots, potatoes and much more. We are taking sign-ups for this special program now. Sign up by Oct. 16 to participate in the full six weeks, or sign up anytime for five weeks or less.
One size fits all
Our fall shares come in one size, similar to our medium boxes during the summer season. The shares are produce only, and extras will be available. The cost for the program is $150 for the six-week season. It will begin on Thursday, Oct. 22 and will end on Saturday, Dec. 5. Deliveries will take place on Thursdays and Saturdays at a range of locations, and there will be no deliveries during Thanksgiving week.
Attention West Siders!
We are pleased to announce a fall share option for our West Side friends! A group of our dedicated members has worked with us to figure out a plan for deliveries and pick-up. Annie Stahlheber has offered her front porch in Lakewood as a pick-up location on Thursdays between 5 and 8 p.m. If we can get 25 members or more, we can send a truck to that location. If we get less than 25 sign-ups for that spot, our site manager, Sarah Poe, has offered to pick up the shares at St. Paul's and deliver them to the pick-up location. If you are interested in picking up a fall share in Lakewood, please sign-up for the St. Paul's site, with the note "Lakewood pick-up" in the comments section. Thanks to our dedicated team!
Great way to give CSA membership a try
Fall shares are available to current members and new members alike. Participation in the fall program is a great way to give Geauga Family Farms a test run before signing up for our longer summer season!
Shares will be picked up directly from our farm truck, which will be located in the parking lots at these locations:
St. Paul's Episcopal Church, Cleveland Heights, 3:30 - 4:30 p.m.
Church of the Good Shepherd, Lyndhurst (on Cedar near Legacy Village), 5 - 6 p.m.
Mustard Seed Market, Solon, 6:30-7:30 p.m.
St. Noel Church, Willoughby Hills, 8:30-9:30 a.m.
Hill's Family Karate, Mentor, 10 -11 a.m.
Lowe's Greenhouse, Bainbridge, 11:30 a.m. - 12:30 p.m.
Farm help needed
We've had several members express interest in helping out on one of our farms, and we greatly appreciate it. We were not able to get an organized volunteer event during the season, but a few of our farmers have indicated they could use some help before winter. If you are interested in being contacted to assist with a farm project or two this fall, please let us know by contacting Michelle at . We'll send a note with as much advance notice as possible when one of our farmers indicates that help is needed.
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
Santa Fe Turkey Stuffed Peppers
Makes 6 servings
For the filling:
1/2 pound ground turkey
3/4 cups canned black beans, rinsed and drained
3/4 cups frozen corn
1 hot pickled serrano pepper, chopped (or jalepeño) more to taste
1 large diced tomato
1 cloves garlic, minced
3 Tbsp. chopped onion
2 Tbsp. chopped cilantro, plus more for garnish
1 tsp. cumin
Kosher salt to taste
For the peppers:
3 red bell peppers, cut in half lengthwise
1/3 cup reduced sodium, fat free chicken broth
9 Tbsp. shredded reduced-fat Sargento Monterey Jack cheese
1 Tbsp. chopped scallions, for garnish
In a large skillet brown the turkey and season with salt. When the turkey is browned, add onion, garlic, black beans, cilantro, serrano pepper, diced tomatoes, and cumin. Mix well and simmer on low, covered for 20 minutes. Remove lid, add corn and simmer an additional 5 minutes or until all the liquid reduces.
Preheat oven to 350°. Cut peppers in half lengthwise, removing seeds and stem. Place peppers, cut side up in an oven-proof dish. Fill each pepper with 1/2 cup turkey mixture. Pour about 1/3 cup water or chicken broth on the bottom of the dish. Cover tight with foil. Bake 45-50 minutes, or until the peppers become soft.
Remove foil, top each with 1 1/2 tablespoon of cheese and bake uncovered an additional 5 minutes. Top with scallions and serve with reduced-fat sour cream if desired (optional).
Recipe from Skinnytaste.com
Kale and White Bean Soup
1-2 tsps. 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 tsps. 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 Michelle Bandy-Zalatoris
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 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 350°. 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
Apple Pie Bars
Makes 3-4 dozen
5 cups all-purpose flour
1/4 cup sugar
1/2 tsp. salt
2 cups shortening
4 egg yolks, beaten
2/3 cup milk
1 cup crisp rice cereal
8 cups sliced peeled tart apples (about 9 medium) 1 cup sugar
1 tsp. all-purpose flour
1/2 tsp. ground cinnamon
2 egg whites, lightly beaten
1 cup confectioners' sugar
1 to 2 Tbsps. milk
In a large bowl, combine the flour, sugar and salt; cut in the shortening until crumbly.
Combine egg yolks and milk; gradually add to crumb mixture, tossing with a fork until dough forms a ball. Divide in half.
On a lightly floured surface, roll each portion into a 15-in. x
10-in. rectangle. Line a 15-in. x 10-in. x 1-in. baking pan with one rectangle; sprinkle with cereal.
Arrange apples over cereal. Combine the sugar, flour and cinnamon; sprinkle over apples. Top with remaining pastry; cut slits in top. Brush with egg whites.
Bake at 350° for 50-55 minutes or until golden brown. Cool completely on a wire rack. In a bowl, combine confectioners' sugar and enough milk to achieve drizzling consistency. Drizzle over bars. Store in the refrigerator.
Recipe from Taste of Home
Falling for veggies straight from the source
By Laura J. Novak
Striding to the organic section in the grocery store, I stopped dead, witnessing an older gentleman having a coughing attack directly over the vegetables. Horrified, I looked at the celery, wondering if I really needed it after all, deciding perhaps this wasn't a week that I needed supplemental veggies.
Then my mind spun off in an unthinkable direction - how many times had this happened when I wasn't there to witness it?
I thought about the farmers and their families, taking pride in the steps to get the fresh produce to our pick up sites. I imagined them sneezing into their elbows, respecting the vegetables. This experience reminded me how many extra steps it takes to get grocery store produce to our homes. Our CSA veggies come straight from the source, the people who obviously care about the quality of the product. The veggies at the store are loaded on trucks and travel, hanging out in warehouses, being touched by many people who weren't involved in the original, painstaking process of love and pride. Then touched by the people loading the veggies back onto trucks or into the veggie aisle. And then we walk by, coughing, sneezing, hacking, choking. Dear goodness, please not on the veggies. The horror!
I am so grateful to have another six weeks of the fresh CSA veggies with the fall program. If you haven't participated in the past, it's a delightful season of greens, butternut and new, exciting squashes, apples, potatoes, earthy and delicious bounty. I need these six more weeks to prepare myself for shopping at the grocery store again, stocking up my homemade essential oil concoctions for my veggie wash and powering it up a bit!
Sometimes the gratitude overwhelms me, this clear connection of knowing where my food came from, knowing it is locally in season and nourishing. I am constantly sending little thank you prayers to the farmers, especially when I'm making soup from scratch or tasting a raw, fresh cucumber. There really is a special difference. I hope you'll join us into the fall season!
Laura J. Novak is a freelance writer, blogger and passionate supporter of locally grown, organic produce. Laura's creative blog, Alishineya Victorious, is an exploration in writing, inspiration and finding creativity in daily life. She is also a leader of inspire: creativity retreat and the director and founder of Light Your Life Healing Arts in Mentor. You can learn more about Light Your Life Healing Arts and inspire here. Laura is excited to be participating in her fourth year with the Geauga Family Farms CSA and her third year contributing 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.
Salmon is still available
Joe Ruvolo from Wild One Seafoods will be at St. Noel and Family Karate again this week with wild-caught Alaskan salmon directly from a fisherman co-op in Sitka, Alaska,
Wild One has frozen Coho fillets at $9.50/pound and King salmon fillets at $15/pound. The Coho fillets are between 1 and 2 pounds each and the King fillets are between 2 and 4 pounds each.
You can find Joe in the parking lot near the pick-up area at the following pick-up sites:
Saturday, Oct. 17
St. Noel - 9:15 - 10:30 a.m.
Hill's Family Karate 11 a.m. - 1 p.m.
If these pick-up sites are not convenient for you, you may place an order by calling Joe Ruvolo at Wild One Seafoods at 440-391-3569. Wild One Seafoods offers free delivery to your home or business for orders over 10 pounds. Wild One accepts cash and personal checks.
One additional note: There will likely be pin bones in these fillets. Once a fish is caught it is cleaned and flash-frozen immediately on the boat. In order to allow for fresher fish, instead removing these bones at the processing facility, which would require thawing and refreezing the fish before vacuum-sealing and shipping, the salmon remains frozen. Thus, small bones may be found in the fillets.
ZeroWasteNEO Workshop: Learn how to host a zero waste event
Oct. 20, 2 to 4 p.m.
Cuyahoga County Solid Waste District, 4750 East 131st St., Garfield Heights
The ZeroWasteNEO working group invites you to attend this brief workshop focused on reducing or eliminating waste from events. Anyone involved in event planning and execution, including event planners, caterers, venue coordinators and event staff, should attend this informative workshop to learn about planning strategies and product alternatives to reduce waste from events. Information is applicable for events large and small. The event is free, however registration is required. To register, click here.
Women, Wine & Whey - A celebration of Women in Agriculture
Oct. 28, 6:30 - 8:30 p.m.
The Winery at Wolf Creek, 2637 S. Cleveland Massillon Road, Barberton (In Cuyahoga Valley Nat'l. Park)
Join the Countryside Chix at the Winery at Wolf Creek for a ladies night out to meet and learn from wine maker Carrie Bonvallet, and cheese artisan Abbe Turner. The evening will begin with a casual vineyard & cellar tour, followed by a wine & cheese pairing class and discussion. Enjoy six wine tastings with wines from the Winery at Wolf Creek and Troutman's Vineyard paired with cheese from Lucky Penny Creamery, Mayfield Road Creamery, Lake Erie Creamery and Red Lotus Foods (a nondairy pairing). This is a perfect event to bring a friend along and share in great wine, great cheese and great company, and a perfect time to relax before the holiday rush! Click here to r
Local 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.
(ONLY between the regular business hours of 9 a.m. - 5 p.m. Monday - Saturday PLEASE!)
Laura Dobson, 440-478-9849,
Michelle Bandy-Zalatoris, 216-321-7109,
Geauga Family Farms, Middlefield, Ohio 44062