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Week 2                                                       Geauga County, Ohio                                                 Nov. 3, 2016

The Fair Share     

What's cropping up!
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"I cannot endure to waste anything so precious as autumnal sunshine
by staying in the house."
~ Nathaniel Hawthorne


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Colorful 
Welcome to Week 2 of the Geauga Family Farms fall season! This is one of our favorite times of year - the leaves are turning bright colors of orange, red and yellow and the crisp air turns our cheeks colorful shades of pink and red. 

Likewise, the produce we are including in the fall shares is colorful too - orange pumpkins, yellow squash and you may even see a few more red tomatoes before the first frost.

We have included both sweet and savory recipes in this issue of the newsletter to give you ideas for your colorful vegetables. 

Now is your chance to stock up on pumpkins for fall recipes. I can smell that pumpkin pie baking now! Don't forget - all orders are due by Sunday at midnight for the coming week.

We hope you are as happy as we are to have a few more weeks of fresh vegetables not only to eat, but to store away for the long winter. 

Warmly,
Laura (Dobson) Dalheim
~ with Rachel Machesky and the farmers and families of Geauga Family Farms
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In this week's shares
Look for some of these items in your share this week.

Lettuce (red leaf, green leaf, Romaine), kale (Red Russian, lacinato, winterbore), kohlrabi, broccoli, parsley, pumpkins, butternut squash, zucchini, radishes, turnips, tomatoes (heirloom, regular, cherry), eggplant, bunching onions, storage onions, green peppers, sweet peppers, hot banana peppers, garlic, sweet potatoes, Yummy Orange pepper and Golden Delicious apples.

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.
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Piles of pumpkins & bushels of butternut squash
We have A LOT of pie pumpkins and butternut squash available for purchase. Pie pumpkins, about 2 pounds each, are $3 each. Butternut squash are 2-3 pounds each and also are $3. You can find these in our farm store. If you would like a bushel, please email Laura
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Pork & beef now available in our farm store
If you haven't done so lately, you will want to check out the offerings in our farm store. We have added all kinds of good stuff since the last time you shopped GFF. From grass-fed filet mignon to pork chops, Italian and breakfast sausages, and BACON! as well as our ground and stew beef, now is a good time to stock your freezers for winter meals. Click here to visit the farm store now. Did we mention we have bacon?
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Gobble gobble
We have a few options for you this season if you are interested in purchasing a farm-fresh turkey for your Thanksgiving table. These turkeys will go fast - don't wait until the last minute!

Come to the farm:
If you would like an opportunity to take a beautiful drive through the country, order your turkey from D&S Farm & Garden. The Fishers are raising pastured turkeys on their certified-organic farm. The turkeys have been fed a diet of non-GMO feed. They will average 20 pounds in size and the cost is $4 per pound. Turkeys will need to be picked up from the farm the week of Thanksgiving.
To place your order, call the Fishers at 440-693-4208.

Come to one of our delivery sites:
Our partners Seth & Jessica Sharp at Premium Pastured Meats will be bringing fresh turkeys to a few area pick-up sites in their refrigerated truck the week of Thanksgiving. The turkeys are broad-breasted whites and range in size, but most will be from 15-20 pounds. They are $4 a pound. They are fed a custom, non-GMO ration that the Sharps mix themselves, as well as sprouted grains. They are free-range and out to pasture, where they forage for about 40 percent of their diet.   

Pick-up locations/times are still being finalized, but we are working on an east side and west side location early Thanksgiving week in the late afternoon/early evening.
To place your order, call the Sharps at 330-240-0663.
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Recipes
We include recipes each week using the items in your share. While our in-house chef Rachel always has great recipes to share, we'd love for you to send us your favorite recipes as well. We will include them in the next newsletter. Please e-mail them to

There are so many great fall recipes, it was difficult to whittle them down to just a few. I picked my favorites from two sites and included them below with some variations. Find many more at Midwest Living here and at Rachel Ray's online magazine here

Fettuccine with Sausage & Kale
1 pound fettuccine
1 pound sweet Italian sausage, bulk or casing removed
1/2 cup heavy cream
1 large bunch kale, trimmed and coarsely chopped
1/2 cup grated parmesan
Cook pasta until al dente; drain, reserving 1/2 cup cooking water. In a large skillet, cook sausage over medium-low heat until browned, about 7 minutes. Add 1/2 cup pasta water and cream; simmer until reduced by half, about 7 minutes. Add kale; toss until wilted. Remove from heat; toss with pasta. Sprinkle with parmesan and serve.

Pumpkin Quesadillas
2 cups pureed pumpkin (See below for how to process pumpkin)
1 tsp. ground cumin
8 8-inch flour tortillas
4 ounces queso fresco or cotija cheese, crumbled
1/2 cup chopped walnuts, toasted
1/4 cup butter or oil
In bowl, stir pumpkin and cumin; season. Spread over 4 tortillas. Sprinkle with cheese and nuts. Top with remaining tortillas. In large skillet, heat 1 tablespoon oil over medium-low. Cook quesadillas one at a time, turning once and adding more oil between batches, until browned, 3 minutes. Cut into wedges.

Butternut Squash, Lentil and Wild Rice Stew
2 pounds butternut squash
1 large onion, chopped (1 cup)
2 stalks celery, sliced (1 cup)
1 cup dry lentils, rinsed and drained
2/3 cup wild rice, rinsed and drained
4 cups chicken broth
2 packages French onion soup mix
1 1/2 cups water
1 tsp. dried thyme, crushed
3/4 tsp. ground white or black pepper
1/4 cup snipped fresh Italian (flat-leaf) parsley
3 Tbsps. dry sherry or dry vermouth (optional)
Peel squash. Halve lengthwise. Remove seeds and discard. Cut squash into 3/4-inch pieces. In a 5- to 6-quart slow cooker, combine squash, onion, celery, lentils and wild rice. Stir in broth, onion soup mix, water, thyme and pepper. Add more water as needed.
Cover slow cooker; cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3-1/2 to 4 hours. Just before serving, stir parsley and, if you like, dry sherry into mixture in slow cooker. Makes 6 main-dish servings.

Butternut Pudding 
20 ounces butternut squash puree
1 14-ounce can coconut milk
4 eggs
1/2 cup real maple syrup
Whipped cream
Preheat oven to 325. Blend squash, coconut milk, eggs and syrup; pour into 8-inch baking dish. Put dish in roasting pan; pour boiling water halfway up dish to make water bath. Bake 1 hour. Top with whipped cream.

Pureed pumpkin or butternut squash
Preheat oven to 325. Cut the pumpkin or squash in half, stem to base. Remove seeds and pulp. Cover each half with foil. Bake in the preheated oven, foil side up, 1 hour, or until tender. Scrape pumpkin meat from shell halves and puree in a blender. Strain to remove any remaining stringy pieces.
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Area events

Cleveland's 11th Annual Fabulous Food Show
Nov. 11-13, 11 a.m.- 8 p.m. 
Cleveland I-X Center
Cleveland's largest presentation of fabulous food, fine art, breweries, wineries, restaurants and purveyors all under one roof with a wide variety of live demonstrations and hundreds of companies showcasing specialty foods, drinks and culinary gadgets. 
Find more information here.
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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.
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CONTACT US
(Between the regular business hours of 9 a.m. - 5 p.m. Monday - Saturday ONLY PLEASE!)
 
Farm Representatives

Laura Dobson, 440-478-9849,
Rachel Machesky216-246-8254,  

Geauga Family Farms, Middlefield, Ohio 44062
Geauga Family Farms, 17201 Bundysburg Road, Middlefield, OH 44062
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