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Week 18                                                    Geauga County, Ohio                                                    Oct. 4, 2016

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"A good farmer is nothing more nor less than a handy man with a sense of humus."
~ E. B. White

Lighten up
Welcome to Week 18 of the Geauga Family Farms summer season. Farming is pretty serious business. Our families work from sunrise to sunset (and beyond!) to plant, tend, harvest and prepare their crops, in addition to all of their responsibilities for their families, their animals and their homes. They carry the weight of providing top-quality produce to our 850+ members every week during the season. Failure is not an option. With all of this on their shoulders, I am constantly amazed and humbled by the warmth and humor with which they approach each day. Nearly every conversation we have involves at least one belly laugh or some friendly ribbing. Conversations often bring a smile to my face.

Despite the responsibility associated with each business decision we make together, I am amazed at these farmers' sense of adventure and willingness to test new ideas. When things don't work out exactly as planned, we recognize the valuable learning experience and look forward to improving outcomes the next time around. There is never a sense of regret or pessimism the next time a big idea comes along. We could all learn a little something from these families: Lighten up. Don't be too hard on yourself or others. Know that when we work together in a way that is respectful and seeks a deeper understanding of one another's perspectives, there is no limit to what we can do.

This group finds other ways to lighten up, too. One of the reasons we enjoy our farm events is that they give us an opportunity to take a break from our work to enjoy time with our members. Last Saturday was no exception. We shared good food and great conversation with nearly 100 of you, and want to thank all who had an opportunity to join us for the afternoon. It was a wonderful way to celebrate a great season.
Michelle Bandy-Zalatoris
~ with Laura Dobson, Rachel Machesky and the farmers of Geauga Family Farms
In this week's shares 
Look for some of these items in your share this week.

Lettuce (red leaf, green leaf, Romaine), kale (Red Russian, lacinato, winterbore), parsley, beets, leeks, sweet onions, storage onions, garlic, green bell peppers, banana peppers (sweet & hot), jalapeno peppers, yummy orange peppers, carmen red peppers, radishes, sweet potatoes, patty pan squash, yellow squash, zucchini, bunching onions, leeks, collard greens, spaghetti squash, acorn squash, butternut squash, pie pumpkins, grape or cherry tomatoes, beans (green & yellow), tomatoes (regular, Roma, heirlooms), Honey Crisp Apples 

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.

Remember - hot peppers will be marked with a "hot" sticker, but it is always best to handle peppers carefully and to wash your hands thoroughly after cutting, just in case.
In our farm store

Gala apples - $4/1/4 peck, $27/bushel 
Ginger gold apples - $4/1/4 peck, $23 / bushel
Jonathon apples - $4/1/4 peck

Red & yellow storage onions - $2/pound
Sweet onions - $2.25
Shallots - $3/half-pound

Winter Squash:
Acorn squash - $3.50 (lg), $2 (sm)
Butternut squash - $3.50 (lg), $2 (sm)
Fall shares available now
Extend your season of fresh, local, organic produce with our fall share. Here are the details:
  • Our program will run for six weeks, beginning Oct. 27 and ending Dec. 3
  • There will be no deliveries the week of Thanksgiving
  • Shares will come in one size (similar to our medium share during the summer season)
  • The price for the fall program will be $150
  • Deliveries will occur on Thursdays and Saturdays 
  • Shares will be produce only, with extras such as eggs, beef and honey available throughout the season
We have a smaller number of shares available in the fall, with a more limited number of pick-up locations.
Find a sign-up link, here.
Got corn stalks?
We gathered A LOT of corn stalk bundles for the harvest celebration, and would love to offer them to our members for use in fall decorating. We will include some on our trucks each day over the next few weeks, and will have them available on a first-come, first-served basis for $3 per bundle, cash and exact change required. Ask our drivers if you are interested. 
We include recipes each week using the items in your share. While our in-house chefs Rachel and Michelle always have great recipes to share, we'd love for you to send us your favorite recipes as well. We will include them in the next newsletter. Please e-mail them to

This is a seasonal favorite in the Bandy-Zalatoris house!
Roasted Pumpkin Filled with Everything Good
Serves 4 - 6
1 sugar pumpkin, about 2-3 pounds
Canola or olive oil
Salt and pepper
3-4 slices (about 1/4 pound) stale bread, torn into chunks
1 cup (about 1/4 pound) grated or chunked cheese, such as Gruyère, Emmenthal, aged cheddar, or a combination
2-4 garlic cloves, crushed or chopped
4 slices bacon, cooked and crumbled
1 tsp. fresh thyme (optional)
1/3 cup (ish) half & half or whipping cream
Pinch of freshly grated nutmeg

Preheat the oven to 350F. Slice the top off the sugar pumpkin, like you would if you were carving a Jack-o-lantern, and scoop out the seeds. Drizzle the inside with oil and sprinkle with salt and pepper. Put it on a parchment or foil-lined baking sheet and put it into the oven while you prepare the stuffing.
In a bowl, toss the bread, cheese, garlic, bacon, thyme, half & half, some salt and pepper and a pinch of nutmeg. Remove the pumpkin from the oven (if you put it in) and stuff the bread mixture into it, letting it overflow a bit, drizzling any cream in the bottom of the bowl over top. Put the lid on and put the pumpkin back into the oven for about an hour.
Remove the lid and bake for another half hour, until the pumpkin is soft and slumped over, and the top is golden and crispy. To serve, scoop out the soft pumpkin with the filling.
Adapted from Dorrie Greenspan's Around My French Table 

Pumpkin Pancakes
1 medium egg
1 cup milk
¾ cup unbleached white flour
¾ cup whole wheat flour
½ cup cooked pumpkin
1 Tbsp. sugar
2 tsps. baking powder
¼ tsp. ground cinnamon
Pinch nutmeg
Pinch powdered ginger
3 to 4 Tbsps. vegetable oil, as needed 

Combine all ingredients except vegetable oil in a large mixing bowl, whisking to blend.
Heat 1 teaspoon oil in a medium skillet over medium. Add ¼ cup pancake batter at a time, allowing to cook
until bubbles break around the edges. Flip and allow to cook an additional 1 to 2 minutes, until light golden. Repeat with remaining oil and batter. Top with real maple syrup.
Recipe from  Pumpkin Recipes at http://www.pumpkinrecipes.org

Serves 6 - 8
4 Tbsp. butter
4-5 cups sliced leeks, white and pale green parts only (from about 4 large leeks)
1 medium onion, chopped or sliced
2 lbs. Yukon gold potatoes, peeled and chopped
6 cups water (vegetarian option), or chicken stock
2 tsps. Kosher salt (more to taste)
1/2 cup sour cream
1/2 cup heavy whipping cream
Chopped fresh chives for garnish
In a large (6-quart) pot, heat the butter on medium high heat until it melts and foams up. Continue to heat until the foam subsides a little and the butter just begins to brown.
Immediately toss in the sliced leeks and onions. Stir to coat with the butter. Cook for several minutes, reducing the heat to medium if necessary, until the leeks and onions are translucent and wilted.
Add the chopped potatoes, salt, and water or stock. Bring to a boil, reduce to a simmer. Cook, partially covered for 30-40 minutes, until the potatoes are completely cooked through. Remove from heat.
Purée using an immersion blender or working in batches, blend in a blender. (Careful! With hot liquids only fill the blender 1/3 of the way full, and hold the blender top on with your hand while blending.)
Purée until completely smooth. If you want an even smoother soup, you can take the extra step of pressing the purée through a sieve with a rubber spatula.
Allow to cool a bit before stirring in the sour cream and whipped cream. Allow to cool completely and chill in the refrigerator. The soup should be served just below room temperature (maybe 65°F or 18°C). If it is too cold, it won't taste as good.
Add more salt to taste. Serve garnished with chopped fresh chives.
Recipe from SimplyRecipes.com
Area events

2016 Apple Butter Festival
Saturday, Oct. 8, 10 a.m. - 5 p.m.
Burton Century Village
14653 E. Part Street
The second weekend of each October the copper kettles provide the wonderful aroma of apple butter being made! You can visit Century Village Museum to purchase freshly made apple butter, apple fritters, tour the historic buildings with authentic artifacts, gaze at the beautiful fall views, visit with historic artisans and more! Children's activities, a straw pile to play in, pony rides and wonderful foods help make this a treat for all.
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:
Michelle Bandy-Zalatoris, 216-321-7109,
Laura Dobson, 440-478-9849,
Rachel Machesky216-246-8254,

Geauga Family Farms, Middlefield, Ohio 44062
Geauga Family Farms, 17201 Bundysburg Road, Middlefield, OH 44062
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