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Fall Week 6 (of 6)                 Geauga Family Farms CSA                             Dec. 7, 2017             

The Fair Share     

What's cropping up!
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"At Christmas 
I no more desire a rose
Than wish a snow 
in May's new-fangled mirth; 
But like of each thing that in season grows."

~ William Shakespeare

Announcing the Summer 2018 CSA season
Shares make the perfect gifts
Welcome to Week 6, the final week of the Fall CSA program. We are sad to see the season come to an end, but happy to take a break for the winter. 

We are also excited to announce that it's time to sign up for the  CSA Summer 2018 season, just in time to purchase shares for everyone on your holiday shopping list. There are some exciting new changes to our CSA program for next summer.
The small share is back...with a twist
One new addition for Summer 2018 is the much-missed small share, only this time it's customizable. This share is equivalent to the small share in volume. Members will select their produce from the farm store to fill each week's share. 

Early-Bird pricing and returning member discounts
We are offering our 5 percent Early-Bird discount pricing for NEW members PAID IN FULL through the end of the year. All RETURNING members will receive a 10 percent discount for shares PAID IN FULL by Dec. 31. After Dec. 31, returning members will receive a 5 percent discount on sign up when paying in full by March 31.
You still have the choice of paying for your share with a check by mail or online with a check or credit card. If mailing in your membership form, it must be postmarked by Dec. 31 and paid in full to take advantage of the Early-Bird discount. 

Coupon Codes
To receive the Early-Bird discount, new members MUST enter the coupon code FullPayment when signing up.
To receive the Returning-Member discount, returning members MUST enter the coupon code ReturningPIF when signing up.

Payment plan
We offer a payment plan which breaks down the total cost into three equal payments. The latest you may take advantage of the payment plan is March 31. When you sign up, your three equal payments will be due as follows: the first upon signing up, the second on the first of the next month following your sign-up date; and the third and final payment on the first of the next month. If you are paying by check, it requires mailing in all three checks at once. If you are paying online, three payments will be automatically deducted from your credit card, each one month apart. Please be sure to use a credit card that does not expire before the final payment is due. The payment plan does not apply to Early-Bird or returning-member pricing. 

New automatic roll-over
If you were a member last year, you are automatically signed up for next summer. To opt out, please do so by Dec. 24. Simply go into your account, make your payment, set up your payment plan, or opt out.

Pick-up sites TBA
As always at this time of year, we have some of our pick-up sites finalized, but not all of them. We will announce the complete list in the spring and follow up with you then to select your location. If you choose to pick up your share at the Yutzy Farm in Middlefield, you may select the farm option now. An additional savings of $15 is applied to those picking up at our farm location. 

Saying goodbye to a long-time partner
We are sad to announce that our long-time pick-up site at Hill's Family Karate will no longer be available. We want to give our heartfelt thanks to Tom and Libby Hill for their participating in this program for the past several years. St. Andrew Church, about five minutes away, will have two pick-up days each week to make up for the loss of Family Karate.

So, sign up soon (the Summer shares will be available on our website in the next few days) and give the gift that says I love you, the gift of local food and healthy eating. Give a share to everyone on your list, including yourself! 

Laura Dalheim

~ with John Egan and the farmers and families of Geauga Family Farms
In this week's shares
Look for some of these items in your share this week.

Apples, shallots, micro-greens, candy onions, storage onions, sweet potatoes, acorn squash, colored bell peppers and kale.

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.
Local gift guide
Looking for a locally themed gift for the locavore in your life? Here are some great ideas.

Geauga Family Farms - A share for the 2018 Summer Season is the ultimate gift for the locavore in your life.

Middlefield Original Cheese Co-op - Local cheeses, meats, jams, noodles and more. This is a great spot for delicious local gifts in the heart of Amish Country.

Mustard Seed Market & Café - This family-owned, local retailer of natural and organic products has been providing natural and organic foods along with education and information on food issues and the environment since 1981. 

Hill's Family Karate - Instead of more stuff, treat your family to the health benefits of classes at Hill's Family Karate in Mentor. 

Lowe's Greenhouse, Florist & Gift Shop - This is the perfect local spot for great decorations, plants and holiday surprises. Check their website for fun events during the holiday season and beyond.

Market Cafe and Wine Bar - Give the gift of a locally sourced lunch or dinner to your favorite downtown resident or co-worker. 
We include recipes each week using the items in your share. While we always find 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  .

Holiday Cabbage
1 medium head green cabbage (about 2 1/2 pounds)
1/4 cup unsalted butter
1 medium onion diced small
2 medium carrots, cut into 1/2-inch dice
1/2 cup diced red bell pepper
1/4 cup diced organic rainbow carrot (optional)
2 large russet or Idaho potatoes, peeled and cut into 1-inch cubes
2 cups chicken stock
2 Tbsps. chopped garlic
2 Tbsps. chopped shallot
1 Tbsp. salt
1 Tbsp. red pepper flakes
1 Tbsp. chopped fresh cilantro ( optional)
1 Tbsp. chopped fresh parsley (optional)
Cut cabbage into quarters. Cut off and discard core from each quarter. Slice cabbage into 1/2-inch wide strips; set aside.
In a large skillet melt butter over medium heat. Add the onion, carrot, bell pepper, and, if desired, rainbow carrot. Cook about 5 minutes or until soft, stirring often. Stir in cabbage and potato. Stir in chicken stock, garlic, shallot, salt, and red pepper flakes.
Bring to a boil; reduce heat to medium-low. Cover and simmer about 20 minutes or until potato is tender and most of the liquid is gone. Transfer cabbage mixture to a serving dish and, if desired, sprinkle with the cilantro and/or parsley.
Recipe from

Chorizo-Stuffed Cabbage with Carrot and Tomato Sauce
1 cabbage, cored 
8-12 scallions, green tops only
Olive oil, as needed
pound chorizo(spicy pork sausage)
bunch kale, stems removed, leaves finely chopped
½ Fresno chile pepper, cored, seeded, and finely chopped
½ onion, finely chopped
clove garlic, finely chopped
carrots, grated using large holes of a box grater
cup cooked basmati rice
Salt and freshly ground black pepper
Carrot and Tomato Sauce (recipe below)
1baguette, cut into slices
Good-quality extra-virgin olive oil for finishing
Basil Oil for finishing (optional)
Hand-torn lemon basil and/or regular basil leavesfor garnish
Micro chivesfor garnish
Flaky sea salt for finishing
Bring a large pot of salted water to a boil and prepare an ice bath. Remove 12-16 large cabbage leaves from head; cut out tough parts of stems with a paring knife. Blanch cabbage leaves to soften, about 2 minutes. Remove and cool immediately in ice bath. Lay cooled leaves out on clean kitchen towels and pat dry to remove moisture. Repeat blanching and cooling process with scallion greens.
Preheat a heavy-bottomed pot over medium-high heat and coat it with olive oil. Slice sausage casings open lengthwise and crumble chorizo meat into pot. Sauté for 8-10 minutes to brown the sausage, then add kale and chile and cook for another 10-12 minutes, until kale starts to soften. Stir in onions, garlic, and carrots and sauté for 3 minutes, or until softened, then add rice and season generously with pepper and a little salt, if needed. Stir to combine, then spread out filling on a baking sheet to cool.
To assemble cabbage rolls, lay out a dry cabbage leaf on a work surface and spoon 2-3 tablespoons chorizo filling into the center. Roll up leaf around filling as if you were making a burrito, tucking in both ends as you go. If leaf is not large enough to fully enclose filling, place cabbage roll on top of a second large leaf and roll to enclose the open ends. Or arrange 2-3 smaller cabbage leaves so they overlap to create a larger surface area, then roll them up around the filling.
To tie cabbage roll closed, tightly wrap a long piece of scallion greens lengthwise around roll and secure with two overhand knots. For added length, tie two scallion tops together. Repeat with remaining chorizo filling, cabbage leaves, and scallion greens to make about 8 cabbage rolls total.
Preheat a braiser (or any heavy-bottomed pan wide enough to fit all the cabbage rolls in a single layer) over medium heat. Coat cabbage rolls on both sides with olive oil, season with salt and pepper, and arrange in the hot pan. Pour tomato sauce over rolls, cover pan, and cook for 15-20 minutes, until rolls are tender and cooked through. Meanwhile, drizzle baguette slices with olive oil and toast them on a grill or in a broiler.
Plate cabbage rolls, spooning tomato sauce on top, and drizzle with a little nice olive oil and basil oil (if using). Garnish with hand-torn basil leaves, micro chives, and a sprinkling of fleur de sel. Serve grilled bread alongside.
Recipe from

Carrot and Tomato Sauce
Olive oil, as needed
½ onion, chopped
clove garlic, finely chopped
½ Fresno chile pepper, cored, seeded, and finely chopped
7-9 medium-sized ripe tomatoes, roughly chopped
cups fresh carrot juice
cups fresh vegetable juice 
Salt and freshly ground black pepper
Preheat a heavy-bottomed pot over medium-high heat and coat it with olive oil. Add onions, garlic, and chile and cook for 2-3 minutes to soften. Stir in tomatoes, carrot juice, and vegetable juice and season with a little salt and plenty of pepper. Cook until tomato sauce is reduced by about half, 25-30 minutes.
Recipe from

Festive Holiday Broccoli-and-Cauliflower Gratin
32 ounces fresh broccoli and cauliflower flowerets
1 1/2 cups mayonnaise
1 cup (4 ounces) shredded Cheddar cheese
1/2 cup shredded Parmesan cheese
4 green onions, sliced
2 Tbsps. Dijon mustard
1/4 tsp. ground red pepper
3 Tbsps. Italian-seasoned breadcrumbs
Arrange flowerets in a steamer basket over boiling water. Cover and steam for 6 to 8 minutes or until crisp-tender. Drain well. Arrange flowerets in a lightly greased 2-quart baking dish. Stir together mayonnaise and next 5 ingredients. Spoon over flowerets. Sprinkle with breadcrumbs. Bake at 350° for 20 to 25 minutes or until golden.
Recipe from

Simple Leafy Green Salad with Pears
1 Tbsp. honey
1/2 cup bottled olive oil-and-vinegar dressing
8 cups torn lettuce
2 Anjou pears, sliced
1 3.5 oz. package roasted glazed pecan pieces
Stir honey into olive oil-and-vinegar dressing. Place torn lettuce and sliced pears in a bowl. Drizzle with dressing, and sprinkle with roasted glazed pecan pieces.
Recipe from

Roasted Root Vegetable Salad
3 cups (3/4-inch) cubed peeled butternut squash
1 onion, quartered
4 parsnips, peeled, halved lengthwise, and cut into 1-inch pieces
4 carrots, peeled, halved lengthwise, and cut into 1-inch pieces
2 medium turnips, cut into thin wedges
5 Tbsps. olive oil, divided
1 tsp. kosher salt, divided
1/2 tsp. freshly ground black pepper, divided
2 Tbsps. white wine vinegar
2 tsps. Dijon mustard
1 1/2 tsps. honey
1 garlic clove, minced
2 Tbsps. fresh flat-leaf parsley leaves
Preheat oven to 425°. Combine first 5 ingredients in a large bowl; add 2 tablespoons oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Toss well to coat; arrange in a single layer on a large jelly-roll pan. Bake at 425° for 40 minutes or until vegetables are browned and tender, stirring every 10 minutes. Remove from oven; cool to room temperature.
Combine remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, vinegar, mustard, honey, and garlic in a large bowl, stirring with a whisk. Gradually add the remaining 3 tablespoons oil, stirring constantly with a whisk. Add roasted vegetables; toss to coat. Sprinkle with parsley.
Make-ahead tip: Roast the veggies several hours ahead; toss with vinaigrette about an hour before the party. Serve at room temperature.
Recipe from
Local food, farming, environment in the news
We have so many things we'd like to share with you regarding the local food movement, what is affecting the food you eat and the world around us, and much, much more, but we don't want to make our newsletter any
longer. So, we include links to articles you may find interesting. Here are a few. If you run across any articles you find interesting and think other members would be interested in reading, feel free to send us the link for inclusion in an upcoming newsletter.
(Between the regular business hours of 9 a.m. - 5 p.m. Monday - Saturday ONLY PLEASE!)
Farm Representatives

John Egan, 440-478-9849,  

Geauga Family Farms, Middlefield, Ohio 44062
Geauga Family Farms, 16505 Mumford Road, Burton, OH 44021
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