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Week 3 Fall                        Geauga County, Ohio
Nov. 14, 2013

The Fair Share

What's cropping up!
In this week's shares
Bulk veggies
Last-minute turkey orders still being accepted
Member Laura Novak's column
Farming, environment, local food in the news
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 "Delicious autumn! My very soul is wedded to it, and if I were a bird I would fly about the earth seeking the successive autumns."
~ George Eliot











Are you enjoying the items that have been part of the fall season shares so far? We hope so. We love the way the lettuce and other greens stay crisp in the cooler temperatures, and the way a winter squash or sweet potato dish can warm you from the inside on a chilly day. The potential for things like fresh Brussels sprouts adds even more anticipation to the weekly delivery. 


The snow and cold just make everything we are able to coax from the fields seem all that more valuable. We're thankful to have the greenhouses and row covers to extend our growing time, and we're happy to share this amazing Ohio bounty with you.


We'll spend the next few weeks focusing on recipes that can make great additions to your Thanksgiving meal, allowing you to share the benefits of locally-grown produce with friends and family. If you have a family favorite you would like to share, please send it to us at . We would love to include it in next week's newsletter!



Michelle, Laura and the farmers of Geauga Family Farms


In this week's shares

In this week's shares, CSA members can expect things such as radishes, sweet, Yukon Gold and redskin potatoes, Lacinato, Winterbore and Red Russian kale, regular, baby red and baby green bok choy, red leaf, green leaf or Romaine lettuce, beets, Swiss chard, garlic, leeks, Yummy Orange peppers green or colored peppers, hot peppers, storage onions, bunching onions, spinach, kohlrabi, carrots, Brussels sprouts, turnips, pumpkins, cabbage and butternut or acorn squash.


NOTE: You may or may 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. 


Bulk veggies

We still have lots of great vegetables available in bulk for canning, preserving and storage. Check out the current list below.

Storage onions: $13/half-bushel

Sweet potatoes: #1 - $32/half-bushel; #2 $21/half-bushel (about 20 pounds)

Redskin potatoes: $23/half-bushel

Yukon Gold potatoes: $23/half-bushel

Butternut or Acorn squash (2 pounds or larger): $3/each


Helpful hint: If you are planning to order bulk produce, you may want to make sure you can process these items as soon as possible after receiving them. At a minimum, items should be removed from their boxes and stored in the manner most appropriate for that type of produce to maximize shelf life. 


Storage: If onions are stored in a cool, dry place, they can last up to five months. A basement is an ideal place to store them. Onions also may be frozen for use in soups and stews.


To order bulk produce: You may leave a message at the warehouse at 440-693-4625, or call between the business hours of 7:30 a.m.-3 p.m. on Tuesdays or Thursdays and talk to Neil or Rebecca to place your order. You will receive an invoice via e-mail and will be able to pay with a credit card via PayPal. If you order bulk vegetables, please check your e-mail for a Paypal invoice from Geauga Family Farms. We request that invoices be paid within seven days of receipt.


It's not too late to order your free-range Thanksgiving turkey now

Thanksgiving is just around the corner. We are still accepting orders for turkeys, but get your order in now. Call one of the following farmers to order your turkey:

Marvin Hershberger - To order, call Marvin, Iva Mae or Emma Jane at 440-548-2399.

Sylvio Pellegrino - To order, call 440-289-8489

Call the farmers directly for more information, pricing and to order.

The turkeys are Broad White-Breasted turkeys, raised on pasture. Turkeys will range in size from 20 to 30 pounds. Turkeys will be ready for pick-up Tuesday, Nov. 26, or Wednesday, Nov. 27.


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 


Here are some recipes you can use to share your locally grown vegetables with family and friends at Thanksgiving.


Balsamic Roasted Brussels Sprouts

2 - 3 cups Brussels sprouts, sliced in half

Dash salt and pepper, to taste

3 Tbsps. balsamic vinegar

3 Tbsps. olive oil

Pre-heat oven to 375 degrees.

Whisk together the vinegar, salt and pepper together in a small bowl. Slowly incorporate the olive oil until a dressing is formed. Place the Brussels sprouts in a single layer on a baking sheet. Drizzle the oil and vinegar over the sprouts and gently toss to coat. Bake for 25 minutes, turning once. Sprouts are done when they are lightly browned.

Recipe from Michelle Bandy-Zalatoris


Lemon-Herb Roasted Beets

We love how roasting brings out the sweet flavor of beets. Golden beets look especially pretty when tossed with the fresh herb and lemon seasoning mix, but any type of beets will work in this recipe.

1 1/2 pound(s) golden or red beets, trimmed and cut into 1-inch pieces or wedges

4 teaspoon(s) extra-virgin olive oil or canola oil

2 tablespoon(s) chopped fresh or 2 teaspoons dried herbs, such as marjoram, oregano, and/or rosemary

1 teaspoon(s) freshly grated lemon zest

1/2 teaspoon(s) salt

1/4 teaspoon(s) freshly ground pepper

1 tablespoon(s) lemon juice (optional)

Position rack in lower third of oven; preheat to 450°F. Combine oil, herbs, lemon zest, salt, and pepper in a large bowl. Add beets; toss to coat with the seasoning mixture. Spread the beets evenly on a rimmed baking sheet. Roast, stirring once or twice, until the beets are tender and browned, 20 to 25 minutes. Toss the roasted vegetables with lemon juice, if using.

Recipe from


Roasted Garlic Squash with Crispy Sage Brown Butter

Roasted with garlic cloves, drizzled with nutty brown butter, and topped with crispy sage leaves, this squash smells as good as it tastes.

1/2 cup(s) peeled garlic cloves

4 teaspoon(s) extra-virgin olive oil

1 (3-pound) butternut squash, peeled, seeded, and cut into 3x1-inch chunks

1 teaspoon(s) kosher salt

1/4 teaspoon(s) freshly ground pepper

5 tablespoon(s) unsalted butter

24 fresh sage leaves

Heat oven to 400°F. Toss garlic with 1 teaspoon of the oil; wrap in a foil packet. Put squash on a rimmed baking sheet and toss with remaining oil, salt, and pepper. Place squash and garlic packet in oven; roast squash 1 hour, turning pieces several times, or until browned and tender. Roast garlic packet 45 minutes or until cloves are tender and soft. Five minutes before the squash is done, melt butter in a large nonstick skillet over medium heat. Add sage leaves and cook 2 to 3 minutes, until butter is lightly browned and smells nutty and sage leaves start to crisp. Remove the skillet from heat; transfer sage leaves with a slotted spoon to a paper towel; reserve the brown butter. Transfer roasted squash and garlic cloves to a large serving bowl. Drizzle with browned butter. Top with crispy sage leaves.

Recipe from


Root Vegetable Gratin

3 pound(s) assorted root vegetables, peeled and cut into 1/8-inch-thick slices

3 tablespoon(s) extra-virgin olive oil, divided

1 cup(s) thinly sliced shallots

1 cup(s) low-fat milk, divided

3 tablespoon(s) all-purpose flour

1 1/2 cup(s) finely shredded Gruyère cheese, divided

1 tablespoon(s) chopped fresh thyme or 1 teaspoon dried

1/2 teaspoon(s) salt

1/4 teaspoon(s) freshly ground pepper

1 cup(s) fresh whole-wheat breadcrumbs

Preheat oven to 400°F. Coat a 9-by-13-inch baking dish with cooking spray. If using parsnips, quarter lengthwise and remove the woody core before cutting into 1/8-inch thick slices. Cook vegetables in a large pot of boiling water until barely tender, about 5 minutes. Drain. Heat 2 tablespoons oil in a medium saucepan over medium heat. Add shallots and cook, stirring occasionally, until light brown, 3 to 4 minutes. Add 1 cup milk and bring to a simmer. Combine flour and the remaining 1/3 cup milk in a small bowl to make a smooth paste; stir into the hot milk and cook, whisking constantly, until the sauce bubbles and thickens, 1 to 2 minutes. Remove from the heat. Stir in 3/4 cup cheese, thyme, salt and pepper. Combine breadcrumbs, the remaining 3/4 cup cheese and 1 tablespoon oil in a bowl. Layer the vegetable slices in the prepared baking dish. Pour the cheese sauce over the top and top with the breadcrumb mixture. Bake the gratin until it is bubbling and the top is golden, 30 to 40 minutes. Let cool for 10 minutes before serving.

Recipe from


The 'Genius' and the Butternut Squash

By Laura Novak

I was inspired, and as though possessed I peeled and chopped all of the sweet potatoes, both of the butternut squashes and started getting excited. I reserved the seeds from the squash and boiled my own soup stock. I even ran out to the store to buy shallots, fresh basil and chives. I was going to make the best soup ever. 


As I chopped and cooked and sautéed, I dreamed Food Network dreams of Starting my own restaurant/Appearing on Chopped/Starring in my own cooking show. Soon I'd be a guest judge or competing on Iron Chef. My genius in the kitchen nearly overwhelmed me, but still I kept chopping, creatively throwing remnants all over the kitchen, singing and smiling.


With fanfare and beautiful basil/chive/seed garnish, I served the amazing soup.

It was not that good.


Such is life.


These things can happen when we go off script, charging into the unknown, guessing and tasting as we go. But you know what? It's still pretty darn fun. Should I go dig up a recipe/find the manual for life? Nah. I'll keep making it up as I go.


The only good part of the recipe - butternut squash seeds.


Butternut Squash Seeds

Separate and rinse the seeds, then let them dry on a paper towel if you have time. Toss with a little bit of olive oil, garlic powder, salt and pepper, then roast in the oven on 375 degrees for 8-10 minutes. Enjoy the nutritious snack!


Laura J. Novak is a freelance writer in Lake County. Her blog,, is about eating well and shaking free to live your best life. She enjoys reading about nutrition, participating in yoga, cooking and visiting parks with her husband, Vida. She is a passionate supporter of locally grown, organic produce and even has her own small garden. This is her second year enjoying the Geauga Family Farms CSA. Laura has a bachelor of arts in English and a master's degree in education.

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.


Spaghetti Squash: An Excellent Pasta Substitute

Kale and community support

U.S. Ethanol Policy Has an Environmental Cost

Maine Farm Delivers Vegetables, Wine by Horse-drawn Buggy

Spread of Asian Stink Bug Threatens US Crops 


Sign up friends and family for our newsletter

Want to add someone to the newsletter mailing list? Anyone can sign up for our newsletter on our Web site. All they have to do is visit our Web site here, enter their information and they will receive the very next newsletter.



(Between the regular business hours of 9 a.m. - 5 p.m. PLEASE!)

Farm Representatives:

Laura Dobson, 440-478-9849,

Michelle Bandy-Zalatoris, 216-321-7109,

Grass-fed beef & poultry

Kathleen Webb, 216-408-7719,

Geauga Family Farms, Middlefield, Ohio 44062