Week 1, Fall 2014          Geauga County, Ohio
Oct. 30, 2014

The Fair Share

What's cropping up!
In this week's shares
Ordering extra items
Farm stands open
Beef sale
More beef
Laura Novak's column
Food and farm-related events/activities
Farming, environment, local food in the news
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"Oh how we love pumpkin season. You did know this gourd-ish squash has its own season, right? 

Winter, Spring, Summer, Pumpkin.... 

We anxiously anticipate it every year."Trader Joe's Fearless Flyer








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    Welcome to Week 1 of the Geauga Family Farms fall CSA program!


    The entire Geauga Family Farms team would like to extend the warmest of welcomes to you as we start our fall CSA season. If you participated this summer, we are glad to have a few more months together. If this is your first time participating, we're thrilled to have you on board and we hope you have a wonderful experience.


    As many of you already know, our fall program is a little different. We have one share size (as opposed to three in the summer), and we do deliveries to a smaller number of sites on Thursdays and Saturdays. The boxes will include a delicious array of fall vegetables including items like sweet potatoes, winter squash, onions, garlic, greens, turnips, radishes, beets, apples and more.


    Extras such as eggs, grass-fed beef, cheese, honey and baked goods are available in our farm store. You will receive a weekly reminder letting you know when you can place orders for your next delivery. Please note the delivery date listed on your receipt. See below for additional information on ordering extras.


    The fall season can provide some weather-related challenges, and we do our best to be prepared. In the event that inclement weather creates delays on delivery days, we will do our best to contact you ahead of time and let you know when to expect the truck. We will send out e-mails and post on our Facebook page and our website. Please make a point to check these locations if you notice that the weather is getting bad on a pick-up day.


    Please consider the newsletter as a resource for program and local food information. We'll provide recipes, updates on the farms and listings of local food events. Some information will be repeated weekly so it is handy when you need it. All our newsletters are archived on our website. If there is anything you would like us to share with other members, please feel free to send it to us and we will post it in the newsletter.


    As the days get shorter and darker, know that your steady support of local family farms brings a brightness to our work in the fields. We are so happy to have your company for the next two months. Thank you for your participation in our fall program!



    Michelle Bandy-Zalatoris

    ~ with Laura Dobson and the farmers of Geauga Family Farms


    In this week's shares

    In this week's shares, CSA members can expect things such as Red Leaf, Green Leaf and Romaine lettuce, Red Russian, Winterbore and Lacinato kale, Swiss chard, pumpkins, butternut squash, acorn squash, Yukon Gold potatoes, sweet potatoes, broccoli, cabbage, leeks, onions, garlic, parsley, radishes, turnips, eggplant, tomatoes, green or colored peppers and bok choy.

    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. 


    Ordering extras 

    Members are able to order extra items to be delivered with the shares. Our Farm Store on our website simplifies the process. Just follow the link here to add items to your order. 


    Orders may be placed as follows:

                    For Thursday delivery: place your order between Friday morning and Saturday at midnight.

                    For Saturday delivery: place your order between Sunday morning and Monday at midnight.


    We will be sending weekly e-mail reminders to let you know when the store is open for your pick-up site. If you do not wish to order extra items, you are welcome to opt out of the weekly reminders by clicking off "Receive Automatic E-mail Alerts" in your account.


    Our Farm Store includes honey, jams, baked goods from Countryside Bakery, cheese from Middlefield Cheese Co-op, maple syrup from our farms, ground beef and eggs. When we have bulk produce available, we will also post this in the store.


    Farm stands 

    Several of our farmers have farm stands and farm stores that will continue to be open for a few more weeks. If you find yourself in the Middlefield area, stop by and stock up! Please note that farm stands are not open on Sundays. They include:


    D&S Organic Farm - 4738 Gates East Road, Middlefield

    Miller's Organic Produce - 17201 Bundysburg Road, Middlefield

    Parkman Produce - 17050 Nash Road, Middlefield

    Hershberger Organic - 15549 Patch Road, Middlefield


    Beef sale

    It's fall, and that means it's time to stock the freezers! We are running a local grass-fed ground beef sale for those interested in picking up their beef at Geauga Farms Country Meats in Burton. Purchase 10 pounds or more for a sale price of $6.25 per pound. This country butcher shop is located at 14320 Main Market Road (Route 422). Call Dave at 440-834-8476 to reserve your beef today. While there, you can purchase other cuts, roasts, etc. from our grass-fed beef suppliers.

    More beef 

    We have three choice Black Angus beef available for bulk purchase. These are grass-fed cows, available by the half or quarter. A half is approximately 325-350 pounds hanging weight. A quarter is approximately 165-175 pounds hanging weight. Pricing for a half is $4.39/lb. plus processing (an additional 50-60 cents per pound), pricing for a front quarter is $4.29/lb. plus processing and a rear quarter is $4.49/lb. plus processing.


    A nonrefundable deposit of $175 per half and $100 per quarter is required to reserve this beef. Reservations and payment can be made at our farm store, here.


    This is an extremely affordable way to stock your freezer with top-quality grass-fed beef. Please feel free to contact Neil Miller at our warehouse with any questions you may have. Our warehouse number is




    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 


    Radish Sandwiches

    Serves 8 to 10

    1 bunch (approximately 2 dozen) small, firm, fresh radishes*
    8 slices best-quality dark or white bread, cut into quarters**
    1/2 cup unsalted butter, room temperature
    Fleur de sel, coarse salt, or sea salt

    * Vari-colored radishes may be used.

    ** Purchase whole loaves of bread that you will slice yourself.

    Wash (don't peel) and trim radishes; set a dozen or so tender, fresh leaves aside.

    Place the washed whole radishes in a plastic container; fill container with enough water to cover the radishes, add 4 to 6 ice cubes, and refrigerate for at least 1 hour.

    Just before serving, thinly slice radishes into rounds (sliced paper thin like translucent sheets of ice). Each radish round should be tipped with color. Chop or sliver radish leaves.

    Spread one side of each piece of bread generously with butter. Top with some chopped radish leaves and then cover with the slices of radishes.

    Serve, offering the salt at the last minute before eating (let each guest sprinkle their own salt on top of the radish slices). NOTE: This is a great place to use your Fleur de sel.

    Recipe from What's Cooking America


    Pizza Bianca with Goat Cheese and Greens

    Serves 4


    3/4 cup warm water (105°F to 115°F)

    1 1/2 teaspoons dry yeast (from 1 envelope)

    1 tablespoon extra-virgin olive oil

    1 teaspoon salt

    1 3/4 cups (about) unbleached all-purpose flour

    Seasoned oil

    2 tablespoons extra-virgin olive oil

    1 large garlic clove, minced

    1/4 teaspoon dried crushed red pepper


    1 bunch Swiss chard (about 10 ounces), white ribs cut away

    2 tablespoons extra-virgin olive oil

    1 large garlic clove, minced

    Yellow cornmeal

    8 ounces whole-milk mozzarella cheese, coarsely grated

    4 ounces soft fresh goat cheese, crumbled (about 1 cup)

    For crust:

    Allow about 5 1/2 hours for the pizza dough to rise. The small quantity of yeast and a long, slow rise give the crust its great flavor and texture.

    Pour 3/4 cup water into large bowl. Sprinkle yeast over; stir to blend. Let stand 10 minutes to dissolve yeast.

    Add oil and salt, then 1 1/2 cups flour. Stir until well blended (dough will be sticky). Turn dough out onto generously floured surface and knead until smooth and elastic, adding just enough flour to prevent dough from sticking, about 5 minutes (dough will be soft). Shape dough into ball; place in large oiled bowl and turn to coat.

    Cover bowl with kitchen towel. Let dough rise at cool room temperature until almost doubled, about 2 hours.

    Punch dough down; form into ball. Return to bowl; cover with towel and let rise until doubled, about 3 hours.

    Meanwhile, prepare seasoned oil:

    Mix oil, garlic, and red pepper in small bowl. Let stand 1 hour.

    For topping:

    Cook chard in large pot of boiling salted water until just tender, about 2 minutes. Drain. Rinse under cold water; drain. Squeeze dry, then coarsely chop. Heat 2 tablespoons oil in small skillet over medium heat. Add garlic and stir 30 seconds. Add chard and stir 1 minute. Season to taste with salt.

    Preheat oven to 500°F. Punch down dough. Form into ball; place on floured work surface. Cover with kitchen towel; let rest 30 minutes.

    Sprinkle rimless baking sheet with cornmeal. Roll out dough on floured surface to 13-inch round. Transfer to baking sheet. Sprinkle mozzarella over dough, leaving 1-inch border. Scatter chard over mozzarella. Top with goat cheese. Brush crust edge with some of seasoned oil. Set aside 2 teaspoons seasoned oil; drizzle remaining oil over pizza.

    Bake pizza until crust is brown, about 15 minutes. Remove from oven; brush edge with seasoned oil and serve.

    Recipe from Epicurious.com


    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 tablespoon(s) 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 www.countryliving.com


    Sweet Potato Fritters with Smoky Pinto Beans

    4 servings

    These easy sweet potato fritters have a crispy crust and a tender middle. The beans are flavored with smoked paprika, but sweet or hot would work well too. To give it a Mexican-inspired twist, use chili powder as the spice instead of the paprika.

    1 large sweet potato (about 1 pound)

    3 tablespoons canola oil, divided

    1 medium onion, chopped

    2 large poblano peppers or small green bell peppers, chopped

    1 15-ounce can pinto beans, rinsed

    1 1/4 teaspoons smoked paprika (see Note), divided

    3/4 teaspoon salt, divided

    3/4 cup fine yellow cornmeal

    1/4 cup all-purpose flour

    3/4 teaspoon baking powder

    1 large egg, lightly beaten

    1/4 cup water

    4 lime wedges for garnish

    Preheat oven to 425°F. Coat a baking sheet with cooking spray.

    Prick sweet potato in several places with a fork. Microwave on high until just cooked through, 7 to 10 minutes.

    (Alternatively, place in a baking dish and bake at 425ºF until tender all the way to the center, about 1 hour). Set aside to cool.

    Meanwhile, heat 1 tablespoon oil in a large saucepan over medium heat. Add onion and peppers and cook, stirring occasionally, until softened, 4 to 6 minutes. Set aside 1/2 cup of the mixture. Add beans, 1/2 teaspoon paprika and ¼ teaspoon salt to the pan. Cook, stirring occasionally, until heated through, about 2 minutes. Cover and set aside.

    Whisk cornmeal, flour, baking powder, the remaining 3/4 teaspoon paprika and 1/2 teaspoon salt in a medium bowl. Peel the sweet potato and mash in a large bowl with a fork. Stir in the reserved onion-pepper mixture, egg and water. Add the cornmeal mixture and stir until just combined.

    Form the sweet potato mixture into eight 3-inch oval fritters, using a generous 1/4 cup for each. Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Cook 4 fritters until golden brown, 1 to 2 minutes per side. Transfer to the prepared baking sheet. Repeat with the remaining fritters and oil.

    Bake the fritters until puffed and firm to the touch, 8 to 10 minutes. Serve the fritters with the reserved bean mixture and lime wedges, if desired.

    Recipe from EatingWell Magazine


    Laura J. Novak's column will return next week with more of her enthusiastic and insightful take on local food.


    Laura J. Novak is a freelance writer and passionate supporter of locally grown, organic produce. Director and founder of Light Your Life Healing Arts in Mentor, Laura is certified as a Raindrop Technique (Relaxation Massage with Essential Oils), Advanced Reiki, Angelic Reiki Energy Healing, and Body Wisdom Practitioner. She also serves as a wellness consultant with Young Living Essential Oils. You can learn more about Light Your Life Healing Arts here. Laura is excited to participate in her third year with the Geauga Family Farms CSA and her second year as a contributing columnist to the newsletter. She also has a bachelor's degree in English from Baldwin-Wallace College and a master's in education from Ursuline College. 


    Local food and farm-related events/activities


    Light Your Life Healing Arts Holiday Open House

    7501 Clover Ave., Mentor

    (Inside the Air Technical Industries Building)  

    Saturday, Nov. 8

    1-5 p.m.

    Light Your Life Healing Arts will celebrate its one-year anniversary with a Holiday Open House. Enter to win a free Raindrop (Relaxation) Massage, enjoy complimentary samples of essential oils, and sip some celebratory champagne. You may purchase healing arts packages at a discount, as well as browse holiday baskets, purchase gift certificates, and meet members of the Light Your Life community. This is the perfect opportunity to meet Laura J. Novak, GFF newsletter contributor and founder of Light Your Life Healing Arts. 
    See all special events at Light Your Life Healing Arts here.

    For more information or to RSVP, please e-mail   or call 440-940-4017.

    Other area events:

    Lowe's Greenhouses, Florist & Gift Shop, Bainbridge

    The 12 Weeks of Christmas sale 

    12 weeks of savings, celebration and fun!

    October - November

    31-11/6: Christmas Ornaments - 20% off

    Other holiday events:

    Nov. 6: Holiday Open House 3-7 p.m.

    Nov. 22: Poinsettia Glow 6-8 p.m.

    Nov. 30: SugarPlum Dreams, 1-4 p.m. with Santa's Reindeer

    Dec. 11: Ladies Night with Gift registry & Art Show 5-7 p.m.


    Fall events in the Cuyahoga Valley National Park


    Curious by Nature: Fall Weekend Retreat

    Saturday, Nov. 8 - Sunday, Nov. 9 Cuyahoga Valley National Park

    At this inaugural Cuyahoga Valley Institute program, Curious by Nature, attend workshops that examine how current issues impact society and community. Venture onto the stunning trails of Cuyahoga Valley National Park, practice yoga in a meadow, and toast marshmallows around the campfire. You will depart with a fresh perspective and lasting connections. 

    Overnight lodging available: dormitory-style bunk lodging, which includes linens, is available at the Cuyahoga Valley Environmental Education Center for an additional charge.

    Choose from three groups:

    Food and Farming: Field trips include Greenfield Berry Farm, Trapp Family Farm, and a session with Great Lakes Biomimicry. Involves walking over moderately uneven terrain.

    Culture and Society: Field trips include Brecksville Dam, the Trapp Family Farm or Greenfield Berry Farm, and a session with Great Lakes Biomimicry. Involves walking and hiking over moderately uneven terrain.

    Ecology and Succession: Field trips include Beaver Marsh, the old Coliseum site, and the Brecksville Dam or a hike. Involves hiking over moderately uneven terrain.

    To register, click here.

    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.

    Ohioans Join Hemp Harvest in Kentucky

    Farmers turn rappers - Watch the Peterson Farm brothers' new music video


    (ONLY between the regular business hours of 9 a.m. - 5 p.m. Monday - Saturday 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