Fall Week 3                                             Geauga County, Ohio
Nov. 5, 2015

The Fair Share     

What's cropping up!
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"A good farm is recognized as good
partly by its beauty:
the presence of trees, grass,
good livestock on the pastures..."
~ Wendell Berry

Greetings from the farms!

We recognize that the items we place in your shares may not always be the same things you would place in your cart at the store. It can be a stretch to incorporate things like turnips into your weekly meal offerings, but we think this stretch is an important one. Part of the reason we love community supported agriculture is the opportunity to broaden the range of vegetables we enjoy. Likewise, as our seasonal growing conditions change, we look for items that allow us to use techniques that help us lengthen the growing season and expand our offerings. We choose these less common items for their nutritional quality, hardiness and adaptability, and we are delighted to share them with our members.

Here are a few of the more unusual items that have elicited feedback and/or questions in recent weeks:

Micro-greens - You might have received a clear plastic container of sprouts in last week's shares, and wondered what they were. These are micro-greens, and they pack a tremendous nutritional punch! Talk about a superfood: many micro-greens contain more than 40 times the amount of nutrients of their mature counterparts. You can keep the container on your counter and moisten the soil every few days. Trim as needed when you are ready to use them, and place in the refrigerator to slow growth if necessary. Use them in sandwiches and salads, or wherever you could use a nutritional boost.

Turnips - We grow a few varieties of turnips, including red turnips and white turnips. The red, round turnips are an heirloom variety and can easily be confused with radishes. The main difference in appearance is their red stems and pointier roots. Turnips pack a double punch. The roots and the leaves provide a great source of minerals, fiber, Vitamin A and Vitamin C, and the leaves are a good source of lutein. Baby turnips are milder in flavor.

Radishes - The radishes in the shares last week were giant, red and round. They were so large that several people confused them with the turnips and vice versa. We admit, radishes are not a beloved vegetable, but they make a great, crunchy addition to a range of dishes. If you typically do not like the spiciness that radishes bring, this extra-mild variety might be more to your liking. Radishes are very low in calories and high in nutrients, they aid in digestion, help to remove toxins from your system and help to keep you hydrated. Not a bad combination!

Napa cabbage - Napa cabbage is an annual, cool-season vegetable. It grows best when the days are short and mild. Napa is characterized by an oblong-shaped head consisting of tightly arranged crinkly, light-green leaves with prominent, pale white veins. Napa is rich in antioxidants and is a great source of fiber, folates, Vitamin C and Vitamin K.

We have selected recipes this week that feature these items in a range of delicious combinations. Not sure if you like turnips? You might be surprised to find that you like turnip "fries." Once you know what these items are, a quick search along the lines of "Napa cabbage recipes" on the Internet will turn up a surprising number of options. Look for recipes that incorporate a range of ingredients that you know you like to increase the likelihood of finding a good fit for your tastebuds. 

We hope you will find some new favorites in these unusual vegetables, and hope you have fun experimenting along the way!
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 Golden Delicious apples, kale (Winterbore, Red Russian, Lacinato), lettuce (Romaine, green leaf), Napa (Chinese) cabbage,  spinach, broccoli, radishes, shallots onions (bunching, storage, red), potatoes (Yukon Gold, reds, sweet), banana peppers (sweet, hot), bell peppers (green, colored), tomatoes (regular, Roma, cherry), butternut squash. pie pumpkins, yellow squash, pattypan squash, eggplant, acorn squash, spaghetti squash and garlic.

Our farms grow a range of mild and hot peppers. Hot peppers will be labeled with a HOT sticker on the package. Peppers without a sticker should be mild, but it is always good to be cautious.

NOTE: You will not receive all of the types of produce listed above. This is a list of possible items. Shares received at different times of the week may include different items.
Reminder - deadline for ordering extras
Please remember to place your order by midnight on Sunday for delivery that week. Remember that we will not be delivering shares the week of Thanksgiving, so if there is anything you would like to use for your holiday dinner (extra sweet potatoes or squash?), please make sure to order by midnight on Sunday, Nov. 15. 
We include recipes each week using the items in your box. We'd love for you to share your recipes with us and we will include them in the newsletter. Please e-mail them to  .

Roasted Root Veggie Fajitas
Serves 4
4 large carrots or parsnips
3 large watermelon radishes, turnips or beets
4 small sunchokes {also known as Jerusalem artichokes}
2 Tbsps. of olive oil
1/2 Tbsp. fresh lime juice
1 tsp. smoked paprika
1 tsp. coriander
1 tsp. sea salt
1 tsp. garlic powder
1/2 tsp. cumin
2 -3 dashes of cayenne pepper (optional)

Fajitas Accompaniments: (all optional)
Soft corn tortillas
Fresh guacamole
Chopped red onion
Micro-greens or thinly shredded kale
Avocado slices
Lime wedges
Sliced black olives
Cotija cheese
Your favorite hot sauce
Preheat your oven to 450°. Scrub all of your veggies well, peel if desired and slice into thin strips. In a small mixing bowl combine all your spices and whisk together to combine well. In a large mixing bowl toss your veggies with the olive oil and lime juice, then add in the spices and coat evenly.
Cover a baking sheet with parchment paper, evenly distribute the root veggies. Bake for about 40 minutes or until are cooked through and starting to brown, flip veggies halfway.
To assemble - warm your soft corn tortillas and top with your favorite fajita toppings.
Recipe from With Food + Love

Crispy Turnip Fries
3 pounds turnips
1 Tbsp. vegetable oil
1/3 cup grated Parmesan cheese
1 tsp. garlic salt
1 tsp. paprika
1 tsp. onion powder
Preheat oven to 425°. Line a baking sheet with a piece of aluminum foil and lightly grease.
Peel the turnips, and cut into French fry-sized sticks, about 1/3 by 4 inches. Place into a large bowl, and toss with the vegetable oil to coat. Place the Parmesan cheese, garlic salt, paprika, onion powder in a resealable plastic bag, and shake to mix. Place the oiled turnips into the bag, and shake until evenly coated with the spices. Spread out onto the prepared baking sheet.
Bake in preheated oven until the outside is crispy, and the inside is tender, about 20 minutes. Serve immediately.
Recipe from Allrecipes.com

Spring Radish Crostini with Creamy Herb Butter 
Serves 4
5 radishes, sliced thin
1 bunch pea sprouts (or micro-greens)
1 piece garlic herb butter
1 baguette, sliced
Rinse the radishes and slice very thin into rounds using a sharp knife or mandolin. Set aside and slice your baguette into 1-inch thick slices. Slather each piece of bread with about 1/2 tablespoon of the garlic-herb butter (Kerrygold is a good choice.) and layer with 3-4 radish slices. Top with sprouts. Break the stem off the pea sprout so that it fits the length of the bread and place the leafy end layered over the radishes.
Recipe from Seaweed and Sassafras

Roasted Napa Cabbage
Serves 2
6 Tbsps. vegetable oil
2 garlic cloves, crushed
6 cups Napa cabbage, roughly shredded
Salt, to taste
Pepper, to taste
Heat the oil in a skillet on low; add the garlic cloves and cook very gently for 15 minutes. Discard the garlic and toss the cabbage with the oil, salt and pepper.
Preheat your oven to 450°. Place the cabbage on a baking sheet and bake for about 15 minutes or until the tops of the cabbage pieces are browned. Serve hot.
From Food.com
Salmon is still available
Joe Ruvolo from Wild One Seafoods will be at St. Noel and Family Karate again this week with wild-caught Alaskan salmon directly from a fisherman co-op in Sitka, Alaska,

Wild One has frozen Coho fillets at $9.50/pound and King salmon fillets at $15/pound. The Coho fillets are between 1 and 2 pounds each and the King fillets are between 2 and 4 pounds each.

You can find Joe in the parking lot near the pick-up area at the following pick-up sites:

Saturday, Nov. 7
St. Noel - 8:30 - 9:30 a.m.
Hill's Family Karate 10 - 11 a.m.

If these pick-up sites are not convenient for you, you may place an order by calling Joe Ruvolo at Wild One Seafoods at 440-391-3569. Wild One Seafoods offers free delivery to your home or business for orders over 10 pounds. Wild One accepts cash and personal checks.

One additional note: There will likely be pin bones in these fillets. Once a fish is caught it is cleaned and flash-frozen immediately on the boat. In order to allow for fresher fish, instead removing these bones at the processing facility, which would require thawing and refreezing the fish before vacuum-sealing and shipping, the salmon remains frozen. Thus, small bones may be found in the fillets.
If you are concerned about GMOs in our food supply know these 3 facts
  1. The health consequences of eating genetically modified organisms are largely unknown. Genetically engineered foods have not been shown to be safe to eat and may have unpredictable consequences. When trans-fats were first introduced, corporations battled to get them onto your grocery shelves - and it is only decades later that this once novel food has been proven to be extremely unhealthful. Many scientists are worried that the genetically altered foods, once consumed, may pass on their mutant genes to bacterium in the digestive system. How these new strains of bacteria may affect our body systems' balance is anybody's guess.
  2. Big biotech firms have very sketchy track records, but then again what would you expect from organizations who want to patent the world's food supply? These massive biotech companies have a history of toxic contamination, deceiving the public and suing small farmers when their "patented seeds" blew across the fence. Biotech firms sell sterile seeds to African farmers - meaning the seeds are only good for one season, because the plants that grow up will not be able to reproduce. Farmers must buy new seeds every year instead of growing from the previous year's yield. GMOs are not the farmers' friend.
  3. GMOs require massive amounts of pesticides, herbicides and fungicides. These things are poisons, and should not be eaten or allowed to run off into our water supply. But they are, every day, by companies who care far more about the bottom line than they do about your health, your environment or your children's future.
Use these links to become involved:
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.


(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,



Geauga Family Farms, Middlefield, Ohio 44062

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Geauga Family Farms | 17201 Bundysburg Road | Middlefield | OH | 44062