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Week 20                                                    Geauga County, Ohio                                                 Oct. 18, 2016

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"My family and I cook at home almost every day together. The kitchen is the central and most important room in the house;
it's a great way for us to connect.
We love going to the farmer's market on Sundays as a family and choosing the ingredients together."
~ Jose Andres

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Thankful 
Welcome to Week 20 of the Geauga Family Farms summer season. It's that time of year: the last week of the summer season. It was a good one, in our opinion, and we hope that you would agree. Crops were healthy and plentiful (except for those potatoes), we welcomed new pick-up locations, a new farm representative and new partnerships, and we liked the flexibility of pick-ups occurring right off the truck. We had great fun with our farm events this season and we were thrilled to have nearly 120 attend each of the events - our best year ever for this!
 
Our sincere thanks go out to all of the wonderful hosts at our sites who offer their parking lots, driveways, lobbies and community rooms each week so that our members can have a welcoming location to pick up their produce. You have added to the experience in important ways. Thanks to the countless volunteers who help at our bulk sites - organizing the produce and assisting our members. The friendliness and helpfulness with which you approached this task each week made a tremendous impact, and we appreciate your assistance.
 
Finally, we want to thank you for your participation in this program. Your membership allows our farm families to do what they love the most. In simply purchasing a portion of your weekly produce directly from farms, you are helping to ensure the future of small family farms in the region. A seemingly small action has tremendous impact to many. We can't thank you enough.
 
On a more personal note, I want to extend my thanks for all of the wonderful years of memories from my time with Geauga Family Farms. This has been my last season in the role of Farm Representative. It has been an absolute privilege to serve our farm families and our members in this capacity. I will miss everyone involved with the program, but am very much looking forward to focusing again on my career as an urban designer with City Architecture. I will certainly continue to participate in small ways, but Laura and Rachel will be running the program with new ideas, creative solutions and renewed energy. I have no doubt that they will help the program grow in new and exciting ways, and I look forward to seeing Geauga Family Farms' continued success. Thanks to all of you for seven amazing years - I look forward to seeing you at pick-ups and at farm tours next season! 

Warmly,
Michelle Bandy-Zalatoris
~ with Laura Dobson, Rachel Machesky and the farmers 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), cabbage (green, red, caraflex), broccoli, cauliflower, butternut squash, acorn squash, spaghetti squash, yellow squash, zucchini, eggplant, grape/cherry tomatoes, heirloom tomatoes, storage onions, garlic, banana peppers (hot & sweet), green bell peppers, yummy orange peppers, jalapeno peppers, kohlrabi, sweet potatoes, collard greens, beets (without tops), turnips, parsley, red potatoes, green beans, ginger gold 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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Last week to order full season of fall shares

Don't miss out on six more weeks of organic, farm fresh produce.

Our fall shares are packed with vitamin rich winter squash, sweet potatoes, hearty greens, onions, garlic, carrots and much more. We are taking sign-ups for fall shares now. Find a link to our fall season sign-up here.

Our fall shares come in one size, similar to our medium boxes during the summer season. The shares are primarily  produce, but may be supplemented with items like jam and syrup as crops wind down. Extras will be available. The cost for the program is $150 for the six-week season. It will begin on Thursday, October 27 and will end on Saturday, December 10. Deliveries will take place on Thursdays and Saturdays at a range of locations, and there will be no deliveries during Thanksgiving week.

Shares will be picked up directly from our farm truck, which will be located in the parking lots at these locations:
 
Thursdays -
*Farm pick-up, Middlefield - 3:00 - 7:00 pm
St. Paul's Episcopal Church, Cleveland Heights - 3:30-4:30 pm
Church of the Good Shepherd, Lyndhurst (on Cedar near Legacy Village) - 5:00-6:00 pm
Mustard Seed Market, Solon - 6:30-7:30 pm
*Stahlheber Residence, Lakewood - 5:00 - 8:00 pm
 
Saturdays -
*Farm pick-up, Middlefield - 9:00 am  - 3:00 pm
St. Noel Church, Willoughby Hills - 8:30-9:30 am
Hill's Family Karate, Mentor - 10:00-11:00 am
Lowe's Greenhouse, Bainbridge - 11:45 am-12:45 pm

* Please note that these locations cannot receive refrigerated items (meat, egg & cheese).

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Talking turkey

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 are interested in a beautiful drive through the country to pick up your turkey at one of our farms, contact D&S Farm & Garden to place an order. 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.
Contact the Fishers to place your order: 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% 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.
Contact the Sharps to place your order:330-240-0663

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Recipes
We include recipes each week using the items in your share. While our in-house chefs Rachel and Michelle always have 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

Pumpkin Cannelloni with Sage - Brown Butter Sauce
1 1/2 pound(s) pumpkin, peeled, seeded, and chopped
1 1/2 tablespoon(s) extra-virgin olive oil, plus more for drizzling
3  large garlic cloves, chopped
1/2  cup(s) ricotta
1/2  cup(s) grated Parmigiano-Reggiano
1 1/2 teaspoon(s) finely chopped fresh sage, plus 4 large whole leaves
1/4  teaspoon(s) salt, plus more to taste
1/2  teaspoon(s) freshly ground pepper, plus more to taste
1  package(s) (8-ounce) oven-ready lasagna sheets
6 tablespoons unsalted butter

Preheat oven to 350°F.
Place pumpkin, along with 3/4 cup water, in a large skillet over medium heat. Cover and steam until tender, 20 minutes. Remove to a medium bowl and mash until smooth.
Heat 1 1/2 tablespoons olive oil in a small skillet and sauté garlic until golden. Transfer garlic to a mortar and pestle, then crush to a paste. Stir cheeses, chopped sage, salt, pepper, and garlic paste into mashed pumpkin. Set aside.
Bring a large pot of water to boil. Cook lasagna sheets until tender, about 2 minutes.
Transfer to a plate and drizzle with olive oil to prevent pasta from sticking together. Reserve
1/4 cup pasta water.
Liberally brush a medium baking dish with oil. Place a lasagna sheet on a clean work surface. Add 4 tablespoons pumpkin mixture to center of lasagna, roll into a cannelloni tube, then transfer to prepared baking dish. Repeat with remaining sheets.
Pour reserved pasta water over lasagna and cover tightly with foil. Bake until heated through and pasta is tender, 20 to 25 minutes. Cook butter and sage leaves in small skillet over medium-high heat until golden-brown. Drizzle over pumpkin cannelloni and serve immediately.

Recipe from Country Living

Easy Autumn Vegetable Roast
7 cups of assorted root vegetables, such as carrots, sweet potatoes, potatoes, beets, and parsnips
2 cups of winter squash, such as acorn squash, butternut squash, or pumpkin
1 onion, sliced
1/3 cup extra virgin olive oil
4 sage leaves, chopped
4 thyme or rosemary sprigs
salt and pepper, to taste
balsamic vinegar, to taste

Preheat oven to 425 degrees.
Cut up all the root vegetables and squash into approximately equal size pieces. I cut them into roughly 1/2" pieces (except the beets which I sliced thinner since they seem to take longer to get tender). Put root vegetables, squash and onion in a large bowl.
Add olive oil, sage, and thyme or rosemary to the bowl. Season to taste with salt and pepper. Toss well to coat all the vegetables.
Spread vegetables on a parchment paper lined baking sheet in a single layer.
Bake 30-40 minutes until tender.
Drizzle with balsamic vinegar, to taste.

Adapted from Jeannette's Healthy Living blog

Sweet Potato Brownies
1 avocado
1 cup cooked sweet potato puree
½ cup applesauce
1/4 - 1/2 cup honey
1 tsp vanilla extract
4 eggs
1/4 cup coconut flour
2 tbsp arrowroot powder
½ C cacao powder
½ tsp sea salt
1 tsp baking soda
¼ cup honey
½ cup sprouted almond butter
¼ cup cacao powder
½ cup coconut milk
Sea Salt

Preheat oven to 375 degrees F.
Grease 8x8 pan with coconut oil and line it with parchment paper.
In a bowl, combine avocado, sweet potato, applesauce, honey and vanilla. Once creamy, add in cacao powder.
Add in eggs one at a time.
In a separate bowl, combine coconut flour, arrowroot flour, salt and baking soda.
Combine both mixtures until smooth.
Transfer to greased pan and bake for 25-35 minutes.
While baking, combine the last 5 ingredients listed in a separate bowl and mix until creamy and smooth.
Once the brownies are done baking and have cooled, frost with this mixture.

Recipe by Dr. Axe from his Food is Medicine blog
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Area events

Cleveland's 11th Annual Fabulous Food Show
November 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
(ONLY between the regular business hours of 9 a.m. - 5 p.m. Monday - Saturday PLEASE!)
 
Farm Representatives:
Michelle Bandy-Zalatoris, 216-321-7109,
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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