Main Logo
Week 2 Fall                        Geauga County, Ohio
Nov. 8, 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
Local food, partner events
Anyone can sign up for our newsletter
Follow us on TwitterFind us on Facebook

 "Climb the mountains and get their good tidings. Nature's peace will flow into you as sunshine flows into trees. The winds will blow their own freshness into you, and the storms their energy, while cares will drop off like autumn leaves."
~ John Muir











The simple truth is that eating fresh, local produce just makes you feel good. You know there are no chemicals or genetically modified ingredients in the dishes you are preparing for friends and family, and you know that by using these simple, healthy ingredients, you are setting your table with more nutrient-rich options.


The biggest challenge for many people who are new to CSA programs is making the change to cooking from scratch with the ingredients at hand. We try to incorporate some simple recipes in each of our newsletters that make the most of each week's share and that, hopefully, make it easier to love the CSA experience. From recipes that use a combination of the vegetables to ones that make the most of fresh flavors while using just a few ingredients, it doesn't have to be hard to cook from scratch. We love recipes that can be easily prepared ahead of time and thrown in a crockpot so dinner is ready when you walk in the door. It doesn't get more satisfying than that!


Welcome to Week 2 of the fall program. We're glad to have you with us.



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 lettuce (red leaf, green leaf or red bibb), butternut or spaghetti squash, carrots, radishes, leeks, peppers (Yummy Orange, colored, green), eggplant, garlic, bok choy (regular, baby red, baby green), potatoes (Yukon Gold, Redskin, sweet) and tomatoes.


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

Garlic: $1/head or 6 for $5

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.


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 simple recipes to try with this week's vegetables.

Easy Sweet Potato & Apple Salad

Note: This recipe must sit overnight for the raw sweet potato to soften and the flavors to combine.

4 cups peeled and grated sweet potatoes (yams)
2 tart apples, peeled, cored and chopped
1/2 cup golden raisins
1/2 cup pecan or walnut pieces, toasted
½ cup orange juice
2 Tbsps. lime juice
2 Tbsps. white wine vinegar
1 Tbsp. Dijon mustard
2 cloves garlic, finely minced
Salt & freshly ground black pepper, to taste
1/3 cup olive oil
Mix the sweet potatoes, apples, raisins and pecans in a large bowl. Combine the juices, vinegar, mustard, garlic, salt and pepper in a small bowl. Whisk together, then add the oil in a thin stream, whisking constantly. Pour over the salad, toss well to combine well, then refrigerate overnight before serving.
Recipe adapted from a recipe on


Easy Bok Choy Stir Fry

1 tablespoon vegetable oil

2 cloves of garlic, finely chopped

2 large heads bok choy, chopped

2 tsp. soy sauce

Wash and trim bok choy (remove ends, chop stems into site-sized pieces and roughly chop greens). Heat vegetable oil over medium heat in a large skillet or wok. Add garlic and cook until fragrant - approximately 1-2 minutes. Add bok choy and soy sauce and sauté until stems soften and leaves are bright green. Serve with rice or soba noodles.


Eggplant & Chickpea Stew

A delicious, warming stew with Middle Eastern flavors. Serve over mounds of fluffy couscous.

1 large or 2 small eggplants

2 Tbsps. olive oil

1 onion chopped

4 cloves garlic, finely chopped

1 tsp. dried oregano

1 tsp. salt

1 tsp. freshly ground pepper

1 cinnamon stick - small - approximately 1 inch

1 bay leaf

2 cups vegetable or chicken broth

1 15-oz. can chickpeas (drained and rinsed)

1 28-oz. can chopped tomatoes

2 tsp. fresh lemon juice

2-3 Tbsps. fresh parsley, chopped

Preheat oven to 400 degrees. Line a baking sheet with foil. Peel eggplant and cut in half lengthwise. Brush with a little of the olive oil and place cut side down on the baking sheet. Roast until the eggplant is tender and just starting to brown a bit at the edges - approximately 25 minutes. When cool enough to handle, chop into ½ inch cubes and place into slow cooker.

Meanwhile, heat the remaining olive oil in a skillet and sauté the onions, garlic, oregano, cinnamon stick, salt, pepper and bay leaf for approximately 5-6 minutes (until onions begin to soften). Add the broth and the chickpeas and bring to a boil. Cook for approximately 5 minutes. Transfer to the slow cooker. Add the chopped tomatoes. Stir to combine ingredients. Remove the cinnamon stick at this point.

Cook for 6-8 hours on low. Before serving, remove bay leaf, add lemon juice and parsley, and stir to combine.

Recipe adapted from an Eating Well recipe


A Warm Autumn Recipe 

By Laura Novak

Along the drive home, the colors have now changed to rust, gold, scarlet and dust as we are pulling out the down coats, zipping up and dreaming of our slippers. This is a great time of year to crank up the oven and bake for some extra heat and crispy deliciousness.

This is a recipe invented by my husband, Vida, and it's one of my favorites for autumn.


Vida's Stuffed Acorn Squash 

Serves 2 as a main dish, 4 as a side dish

2 acorn squashes

½ cup green (or red or yellow) pepper, diced small

½ cup onion, diced small

½ cup bacon bits (a great veggie substitution is ¼ cup smoked sundried tomatoes, diced)

1/8 cup Parmesan cheese

¼ cup walnuts, chopped

½ cup chickpeas, diced small

½ cup panko bread crumbs, plus more for sprinkling

1 egg

Your favorite Italian spices (parsley, basil, oregano)

Salt & pepper to taste

Mozzarella or cheddar cheese (optional)

First, preheat the oven to 375 while you are cleaning the squash. Cut each squash in half horizontally so it can be a cup to hold the stuffing later. Place in a baking dish with about a half-inch of water, squash side down and skin side up. Bake the squash for about 40 minutes.

Meanwhile, sauté the peppers and onions lightly (until they are soft). This is an optional, but recommended, step.

Mix the peppers, onions, bacon bits or sundried tomatoes, Parmesan cheese, walnuts, chickpeas, bread crumbs, egg and spices together in a bowl.

After the squash is soft, carefully scrape out the inside into the bowl with the fillings, while leaving some inside each squash half so it holds its shape. Mix together and then fill with the filling. Sprinkle some cheese (optional), then bread crumbs over the top and bake, uncovered, for another 20 minutes.

Serve the stuffed acorn squash and enjoy! A salad or some sautéed spinach would be a great accompaniment. 


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.


Community Supported Canning Gets Locavores Through Winter

Students Visit Sandbrook Meadow Farm

Gardener Still Joins CSA, Shares Her Own Harvest

Cheesemaker speaks out on FSMA impacts

FDA: Imported spices have double salmonella risk


Local food, partner events




Light Your Life Healing Arts Open House 

Come and check out Lake County's newest healing arts
 space! Light Your Life Healing Arts is having an open house Saturday, Nov. 9 from 11 a.m. - 3 p.m. at 7501 Clover Ave. in Mentor. Don't miss the amazing grand opening prices! Enter the raffle to win a free Reiki or Body Wisdom session with Laura J. Novak! For more information, visit and click on the "Special Events" tab.


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