The Geauga Family Farms Recipe Collection

  • Grilled Corn Salad

    4 ears of corn, do not shuck (or 2 1/2 cups frozen corn for the non-grill option)
    1 large red bell pepper
    1 5-inch long zucchini, sliced in half lengthwise
    1/2 cup chopped red onion
    1/2 cup chopped cilantro
    1 serrano chili pepper, seeded and […]

  • Grilled Peppers and Goat Cheese

    2 green bell peppers
    1 clove garlic, minced
    2 Tbsps. olive oil
    1/2 cup goat cheese
    1 Tbsp. lemon pepper seasoning

    Core and seed the bell peppers. Cut each into six wedges, and place into a resealable plastic bag. Add the garlic and drizzle with […]

  • Navy Bean Soup

    About 10-12 servings

    3-4 onions
    3 large cloves garlic
    4 large carrots
    6 celery stalks
    4 green onions
    12 sprigs parsley
    6 sprigs thyme
    3 cans navy beans
    large can diced tomatoes
    2 zucchini squashes
    splash of sherry
    bonfire smoked salt
    black pepper
    2 bay leaves
    1 cob’s worth of corn kernels
    1/3 C olive oil

    Chop […]

  • Acorn Squash Bread

    This bread is tricky. It’s weaseled its way into my kitchen, not once, but twice this week. Round one, we munched it with mugs of hot tea. Round two, we griddled it and served the warm toasted pieces with vanilla […]

  • Baked Jalapeño Poppers

    Prep Time: 30 min
    Cook Time: 30 min
    Serves: 2 dozen


    12 fresh jalepeno peppers, halved lengthwise, stems, seeds and membranes removed
    6 ounces cream cheese, softened
    1 1/2 cups grated Monterey Jack or mozzarella cheese – or cheddar
    1/2 t ground cumin
    1/2 t cayenne
    2 large […]

  • 8 Ball Zucchini

    2-3 “8 Ball” Zucchini
    3 slices bacon
    1 tomato, peeled and chopped
    1/2 medium onion, chopped
    3/4 cup grated sharp cheddar cheese
    1/2 cup Italian seasoned bread crumbs
    1/2 to 1 cup chicken stock

    Preheat oven to 375 degrees.

    Slice the tops off each zucchini. Set aside and […]