|Fall Week 2 Geauga County, Ohio||Oct. 29, 2015|
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"There is no season when such pleasant
and sunny spots may be lighted on, and produce so pleasant an effect on the feelings,
as now in October."
~ Nathaniel Hawthorne
Greetings from the farms!
This is a great time of year to be part of a CSA program. So many of the items that appear in the boxes in October and November lend themselves to long, slow cooking, that I can't wait to get into the kitchen and start fixing cozy meals for friends and family. For our household, that means soup season has begun.
We have homemade soup a couple of times a week because it is so easy to prepare, and so welcome on a crisp, fall evening. We even invite friends for weekend soup suppers. A great soup is simple but satisfying, and our favorites are flexible enough to accommodate substitutions and variations, based on what is available from the CSA that week. So many store-bought soups are loaded with salt and a range of preservatives. The ability to make healthier and tastier options from scratch using local, organic ingredients makes homemade soups all the more satisfying.
We have included some of our favorite soups in our recipes section this week, as well as a link to a recipe for making homemade stock using your vegetable trimmings from the Oh My Veggies blog. No need to let any of these great organic veggies go to waste!
As we begin to admit that winter is just around the corner, let Geauga Family Farms help you get cozy. Share a big pot of soup with the people you love.
~ with Laura Dobson and the farmers of Geauga Family Farms
In this week's shares
In this week's shares, CSA members can expect things such as kale (Winterbore, Red Russian, Lacinato), lettuce (Romaine, green leaf), Napa (Chinese) cabbage, turnips, beets, carrots, potatoes (Yukon Gold, Reds, sweet, fingerlings), onions (sweet, storage, red), garlic, tomatoes (regular, Roma), peppers (Yummy Orange, jalapeños, banana - hot & sweet), eggplant, yellow squash, acorn squash (white, green, yellow), spaghetti squash, butternut squash (regular, honey butternut), broccoli, cauliflower, parsley, Gala apples.
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. Shares received at different times of the week may include different items.
New order deadlines!
We want to make sure that everyone is aware of our new deadline for ordering extras during the fall season. Our deadline for ordering extras for delivery on Thursday and Saturday is Sunday at midnight. Any orders received after that time will be sent the following week.
Our warehouse team and our farmers have very different schedules during the fall, and extras must be ordered for the week first thing on Monday morning. We apologize for any inconvenience this may cause.
Thanks to everyone who joined our fall program this season. For the first time ever, our fall season is sold out! We look forward to bringing all of you the delicious fall harvest through November and early December.
We include recipes each week using the items in your box. We'd love for you to share your recipes with us and we will include them in the newsletter. Please e-mail them to
How to make homemade vegetable stock:
8-10 cups chicken stock
1 28 oz. can crushed tomatoes
2 carrots, peeled and chopped
1 large white or brown onion, finely chopped
1 large turnip, peeled and chopped
1 large handful green beans, cut in thirds
1 bunch kale, finely chopped
1 pound organic ground beef, rolled into bite sized balls 1 T. dried parsley
1 T. dried oregano
1 T. dried thyme
2 15 oz. cans white beans, drained and rinsed
Sauté the onion, turnip, and carrot in some olive oil for about 7 minutes. Add the herbs, stir and cook for another two minutes. Add the stock. Add the crushed tomatoes. Bring to a rapid boil and gently add the meatballs. Cook for about 10 minutes. Add the green beans and kale. Cook for another 15 minutes. Taste and add salt if needed. Add the beans. Cook for a few minutes and then serve.
Recipe from homehatchery.com
Chicken Tortellini Soup
Makes 4 hearty servings
1-2 chicken breasts, poached and shredded (save water from poaching to add to soup)
¼ cup olive oil
1 medium onion, diced
1 half red bell pepper, diced
2-3 carrots, diced
2 ribs celery, diced
2 cloves of garlic, minced
3-4 kale leaves, stems removed and finely chopped
2 T fresh basil, finely chopped or 1 T dried basil
32 oz. low sodium (or homemade) chicken or vegetable broth
2 T Italian parsley, finely chopped
8 oz. cheese tortellini (dried)
Salt and pepper to taste
Fresh lemon juice
Poach chicken breasts in 2 cups of water until chicken is cooked through. Shred and set aside.
In a large pot, heat olive oil over medium heat. Add onion, peppers, carrots, celery and garlic. Cook and stir until these begin to soften - about 5 minutes. Add kale leaves and basil. Cook until greens are wilted - approximately five more minutes.
Add chicken broth, poaching liquid, salt (if desired), pepper and the shredded chicken to the pot. Bring to boil and then reduce heat. Simmer for 20 minutes to let the flavors blend.
Add cheese tortellini to the pot and simmer for 10-15 minutes (until pasta is al dente in texture).
Finish the soup with a splash of fresh lemon juice, and adjust seasonings to taste.
Recipe by Michelle Bandy-Zalatoris for Geauga Family Farms
Makes 4 appetizer-size servings
1 small pie pumpkin (works well with acorn or butternut squash, too)
1 shallot or small onion, diced
1 clove garlic, minced
1 cup chicken or vegetable stock
1 cup half and half, milk or unsweetened coconut milk
Salt and pepper to taste
Preheat oven to 400 degrees. Rinse and dry pumpkin (or squash), cut in half and place face down in a lightly oiled baking dish. Roast until soft (approximately 25-35 minutes). Let cool slightly. Handling carefully, scoop out the seeds. Peel away the skin, and set the pumpkin flesh to the side.
In a large saucepan place 2 tsps. olive oil, onion or shallots and garlic. Cook over medium heat until softened but not brown, approximately 3-4 minutes. Add remaining ingredients (including the pumpkin) to the pan and bring to a simmer. Simmer for 10-15 minutes. Do not allow to boil.
Place the soup in a blender or use a hand-held immersion blender until you have a smooth consistency. Carefully transfer the soup back to the pot of you have used a blender. Add salt and pepper to taste, and continue to simmer the soup for 10 minutes.
Serve with a dollop of sour cream or yogurt if desired.
Recipe by Michelle Bandy-Zalatoris for Geauga Family Farms
5-Ingredient Sweet Potato Black Bean Chili
1 medium yellow or white onion, diced (+ coconut or olive oil)
3 medium sweet potatoes, scrubbed clean + chopped into bite-sized pieces (organic if possible ~4 cups)
1 16-ounce jar salsa (chunky is best)
1 15-ounce can black beans (with salt - if unsalted, add more salt), slightly drained
2 cups vegetable stock + 2 cups water
1 Tbsp. chili powder
2 tsp. ground cumin
1/2 tsp. ground cinnamon
1/2 tsp. chipotle powder
1-2 tsp. hot sauce
Chopped red onion
In a large pot over medium heat, sweat onions in 1 Tbsp oil and season with a healthy pinch each salt and pepper. Stir and continue cooking on medium heat until translucent and soft.
Add sweet potato and any desired spices at this time (I went for chili, cinnamon, cumin and chipotle powder - all are optional). Cook for 3 minutes, then add salsa, water and vegetable stock.
Bring mixture to a low boil on medium high heat and then lower heat to medium-low and simmer. Add black beans, cover and cook for at least 20 minutes more, preferably 30 - or until the sweet potatoes are fork tender and the soup and thickened. This soup is at its best when prepared the night before or allowed to rest for a few hours so the flavor marries with the vegetables and beans.
Serve with fresh cilantro, onion, avocado and lime juice. Chips make an excellent spoon.
Recipe from The Minimalist Baker
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. 31
St. Noel - 8:30 - 9:30 a.m.
Hill's Family Karate 10 - 11 a.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.
The World's Greenest Office Tower: Lessons for a new Cleveland Museum of Natural History
Thursday, Nov. 5
7 - 8:30 p.m.
Cleveland Museum of Natural History, Murch Auditorium, 1 Wade Oval Drive, Cleveland
The PNC Financial Services Group recently opened The Tower at PNC Plaza, its LEED Platinum corporate headquarters in Pittsburgh that was designed to be the greenest office tower in the world. The building's innovative engineers are from BuroHappold, the same firm that is leading the engineering design of new facilities for the Cleveland Museum of Natural History. PNC and the museum invite the community to learn how smart design is shaping the bank and the museum of the future. The keynote speaker is Denzil Gallagher, a partner with BuroHappold Engineering. The event is free and open to the public. For more info, click here.
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