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Fall Week 4                       Geauga Family Farms CSA                       Nov. 16, 2017             

The Fair Share     

What's cropping up!
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No deliveries Thanksgiving week
Welcome to Week 4 of the Fall CSA season! 

Remember, there will be no deliveries the week of Thanksgiving to give our farm families a much-needed break.

Wishing all of you a Happy Thanksgiving from all of us at Geauga Family Farms!

Laura Dalheim

~ with Rachel Machesky 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, storage onions, butternut squash, acorn squash, sweet potatoes, Swiss chard, garlic, Roma tomatoes, beets, lettuce (red leaf or Romaine), shallots, Yummy Orange peppers and cherry tomatoes. 

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.
Available in our farm store this week
Some items have been added, and others have fallen off the list, but there is still a wide variety of produce to choose from! Add some favorites to your weekly share for preserving your favorite veggies for stews and soups all winter.

Acorn squash - $3.50/each
Apples - $4/bag
Bunching onions - $2/bunch
Butternut squash - $2/each
Cherry tomatoes - $3
Colored bell peppers - $1.75/each
Eggplant - $2/each
Lettuce (green leaf & Romaine) - $2.50/bunch
Parsley - $3/1/4 pound
Roma tomatoes - $15/half-bushel
Shallots - $3/half-pound
Storage onions, red & white - $1.50/each; $5/5 lb. bag; $8/10 lb. bag
Sweet Potatoes - $3.50/2-lb. bag
Turkey pick-up
If you have ordered a turkey from Premium Pastured Meats, you will need to pick up your turkey Tuesday, Nov. 21 between 5 and 7 p.m. at St. Noel Church, 35200 Chardon Rd, Willoughby Hills.

If you have any questions about picking up, please contact Seth or Jessica Sharp at 330-240-0663.
Jam sale
The below jam flavors are on sale while they last, pint sizes only. They are $4 each. Find them in our farm store here.

Strawberry rhubarb
Blackberry w/seeds
Blackberry - no seeds
Red raspberry w/seeds
Black raspberry w/seeds
Pumpkin butter
Apple butter
Beef for sale - fill your freezer
Want to fill your freezer with meat for the winter? Our partner, Meadow Creek Meats, is taking orders for quarters and halves of 100 percent grass-fed beef. 

Owner/farmer James Troyer uses a method called high-density mob grazing, moving the cows every day so they have the best quality grass. 

To order, call James at 440-313-6720 or 440-693-4598.
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  .

Here are some recipes for your Thanksgiving meal. Why not start with dessert and an easy breakfast for your overnight holiday guests?

Deep-Dish Apple Pie
3½ cups all-purpose flour
2 Tbsps. granulated sugar
1½ tsps. kosher salt
1½ cups (3 sticks) chilled unsalted butter, cut into pieces
2 Tbsps. apple cider vinegar
Filling and Assembly
4 pounds apples, peeled, cored, thinly sliced
⅓ cup (packed) dark brown sugar
¼ cup granulated sugar
2 Tbsps. fresh lemon juice
2 tsps. ground cinnamon
½ tsp. kosher salt
¼ tsp. ground allspice
¼ tsp. ground cardamom
All-purpose flour (for surface)
1½ cups unfiltered apple cider
1 vanilla bean, split lengthwise
2 Tbsps. cornstarch
1 large egg
2 Tbsps. chilled unsalted butter, cut into pieces
Demerara sugar (for sprinkling)
Pulse flour, sugar, and salt in food processor to combine. Add butter and process until largest pieces of butter are pea-size. Transfer to a large bowl.
Combine vinegar and ½ cup ice water in a small bowl and drizzle over flour mixture, mixing with a fork to combine. Mix until shaggy pieces form, then knead in bowl a couple of times with your hands to bring together into a shaggy dough (it will look quite dry). Transfer large clumps of dough to work surface, drizzle 1 Tbsp. ice water over remaining flour mixture in bowl and knead again to bring it together. Add to dough on work surface. Working with half of the dough, press into a single mass, incorporating dry bits, then pat down to make a ¾"-thick square. Using a bench scraper or knife, divide dough into 4 pieces. Stack pieces on top of one another, placing any unincorporated dry bits in between layers, and press down to combine. Form dough into a ¾"-thick disk and wrap tightly in plastic. Repeat with remaining dough. Chill at least 2 hours.
Do Ahead: Dough can be made 5 days ahead. Keep chilled, or freeze up to 1 month.
Filling and Assembly
Toss apples with brown sugar, granulated sugar, lemon juice, cinnamon, salt, allspice, and cardamom in a large bowl to coat. Let apples sit until they start to release their juices, at least 1 hour and up to 3 hours.
Let dough sit at room temperature 5 minutes to soften. Working one at a time, roll out disks of dough on a lightly floured surface ⅛" thick. Place each on a parchment-lined baking sheet and chill while you prepare the filling.
Preheat oven to 375°. Place apple cider in a medium saucepan and scrape in seeds from vanilla bean; add pod. Bring to a boil and cook, whisking occasionally, until reduced by two-thirds. Pour off juices that have accumulated in bowl of apples and add to apple cider. Return to a boil and cook until reduced to about ½ cup; remove vanilla pod. Stir cornstarch into 3 Tbsp. water in a small bowl to dissolve, then whisk into apple cider. Cook, whisking constantly, until cider mixture is very thick and bubbling, about 1 minute. Let cool slightly, then scrape over apples; toss to coat.
Carefully transfer dough round to pie dish. Lift up edges and allow dough to slump down into dish (if too cold to be pliable, let it warm up slightly first). Trim, leaving about 1" overhang. Beat egg with 1 tsp. water in a small bowl and brush over edges of dough. Scrape in apple filling, creating a mound in the center; dot filling with butter. Place remaining dough round over filling. Trim edges of top round, leaving a ½" overhang. Fold edge of bottom round up and over; press together to seal. Crimp edge and brush top with remaining egg wash. Sprinkle with demerara sugar and cut a few vents in top. Place pie on a foil-lined rimmed baking sheet and chill in freezer 10 minutes.
Bake pie until crust is deep golden brown and juices are thick and bubbling, 1½-2 hours (yes: 2 hours!). Transfer pie to a wire rack and let cool at least 4 hours before serving.
Do Ahead: Pie can be made 1 day ahead. Let cool; store covered with foil at room temperature.

Pumpkin Apple Breakfast Bake
1 cup pumpkin puree
3 large eggs

⅔ cup full fat coconut milk

1 large ripe banana (mashed)

1 tsp. pumpkin pie spice

1 tsp. cinnamon (divided)

¼ tsp. salt

1 large apple, peeled and diced (I use pink lady)

¾ cup chopped pecans

Preheat your oven to 350 degrees. Grease an 8x8 square pan with coconut oil or spray, set aside.

In a large bowl, combine pumpkin, banana, eggs, coconut milk, pumpkin pie spice, ½ tsp cinnamon, and salt. Using a hand mixer or immersion blender, beat the ingredients together.

In a separate bowl, sprinkle remaining cinnamon on the diced apple and coat the apples. Now mix into the wet ingredients. Pour into square pan.

Sprinkle the pecans along the top of the dish, and place in the oven.

Bake for 35-40 minutes (depending on oven). You will want the top to be mostly firm and golden on the top.

Let sit for at least 10 minutes before serving. You can also chill and store in the fridge for up to a week. Serve warm, cold, or at room temperature.

Recipe from

The Multi-Purpose Shaved Vegetable Salad
12 cups shaved crunchy raw vegetables (such as cauliflower, fennel, turnips, daikon, red and/or black radishes, golden and/or Chioggia beets)
1 cup mint leaves, torn if large
2 lemons
¼ cup extra-virgin olive oil
2 Tbsps. white wine vinegar
Kosher salt, freshly ground pepper
Place vegetables in a large bowl. Add mint and finely grate lemon zest over. Cut lemons in half; squeeze juice into bowl. Drizzle in oil and vinegar; season salad with lots of salt and pepper. Toss to coat.
Do Ahead: Vegetables can be shaved six hours ahead. Submerge in a bowl of ice water and chill. Drain and pat dry before using.

Twice-Roasted Sweet Potatoes with Hot Honey
3 medium sweet potatoes or garnet yams, scrubbed (about 3 pounds)
1 Fresno or other red chiles, thinly sliced
¼ cup honey
4 Tbsps. unsalted butter
Kosher salt
2 Tbsps. apple cider vinegar
Preheat oven to 350°. Poke holes all over sweet potatoes and wrap each in foil. Place on a foil-lined rimmed baking sheet and roast until potatoes are tender, 60-70 minutes (if you have one, use a cake tester to poke right through foil). Unwrap and let sit until cool enough to handle. Increase oven temperature to 450°. Meanwhile, combine chile, honey, and butter in a small saucepan; season with salt. Bring to a simmer over low heat, stirring to combine. Remove from heat and stir in vinegar.
Smash sweet potatoes with your palm, then tear into bite-sized pieces (including skin), the more irregular, the better. Place in a large bowl and add half of hot honey (do not include chile as it will burn); season with salt. Arrange pieces, skin side down, in a single layer on an unlined rimmed baking sheet and roast until browned and crisp around the edges, 20-25 minutes. Drizzle with remaining hot honey with chile.

All recipes from Bon except the Pumpkin Apple Breakfast Bake recipe
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

Laura Dalheim, 440-478-9849,
Rachel Machesky216-246-8254,  

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