|Fall Week 1 Geauga County, Ohio||Oct. 22, 2015|
A warm welcome
Welcome to the Geauga Family Farms Fall CSA Program. We are delighted that you have decided to join us for the next six weeks of delicious organic produce. For those who are new to the program, we are a cooperative of nine organic family farms located in the Middlefield area of Geauga County. Our farm families joined together eight years ago to start this program as a way to support one another in the farming way of life. We are dedicated to growing and delivering high-quality produce that is nutrient-dense and delicious, and we are thrilled to be able to share this with you.
Our fall program will include some new features, so we wanted to take this opportunity to provide you with some helpful information. Please read this thoroughly, and let us know if you have any questions.
For most of our sites, pick-ups will occur directly from our farm truck. We will be located in parking lots at our pick-up sites. Just look for the trailer with the Geauga Family Farms logo. Our driver will pass out shares and extras from the back of the trailer. Provide your name, and he will get your order for you. Please note that because of this approach, our driver cannot wait beyond the pick-up time. If you miss your pick-up period, you may go to the next stop on the list. Your share will be available through the end of that day.
There are only two locations where the pick-up will not occur from the truck: our farm pick-up and our Lakewood pick-up. The Lakewood shares will be left on the porch of longtime member, Anne Stahlheber, who has kindly offered this location to us. The shares at the Miller farm will be located in the workshop building near the house. The farm stand where our summer shares were located will be closed for the season. At both of these locations, please make sure you check your listing on the sign-in sheet and take only what is listed by your name.
- If you have signed up for an organic-only share, it will be labeled with a large, brightly colored label taped to the bag. This means that your share will not include apples. We will substitute other vegetables. Please make sure you take a labeled box each week.
- If you have signed up for a regular share, your box will not have a special label. It will include non-organic apples, but all of the rest of the items in the box will be organic. Please look carefully at the boxes and do not take someone's organic share.
Our Lakewood site cannot receive any refrigerated items, and beef orders for our farm site must be picked up at Middlefield Original Cheese at 16942 Kinsman Road. The beef will be located in a Geauga Family Farms freezer inside the cheese house. The Cheese House is open Monday - Saturday from 8 a.m. - 4 p.m.
Look to our weekly e-newsletter to provide you with farm information, program details, new offerings in our farm store, recipes to help use the items in your share and local farm and food events. We hope you will take a few minutes each week to browse the latest in Geauga Family Farms news.
Please check your inbox for a welcome e-mail filled with important details about the program, and consider joining our Facebook page for updates and group discussion.
We're so glad you have chosen to support local family farms and we look forward to providing you with the best this region has to offer. Welcome to Geauga Family Farms!
~ 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 tomatoes (regular & Roma), peppers (green bell, sweet & hot banana, Yummy Orange, Carmen Red), onions (sweet, storage & red), garlic, jalapeños, potatoes (sweet, red & fingerlings), broccoli, cauliflower, parsley, squash (acorn, butternut, spaghetti, yellow), beets, turnips, pie pumpkins, Napa cabbage, eggplant, kale (Winterbore, Red Russian, Lacinato), spinach, carrots, lettuce (Romaine, green leaf) and Mutzu apples.
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. Different size shares and shares received at different times of the week may include different items.
You may continue to sign up as long as shares are available. Those who sign up now through Sunday will start one week later, and will start on either Oct. 29 or Oct. 31, depending on your pick-up site. Anyone who signs up after Oct. 19 will receive a prorated price to reflect the number of weeks you participate in the program. If you have signed up recently, please check the first delivery date on your confirmation e-mail.
Our deadlines for ordering weekly extras (jams, baked goods, vegetables, beef, etc.) have changed slightly from our summer season. All orders must be placed by Sunday at midnight for delivery during that week (both Thursday and Saturday). Any orders received after this time will automatically be placed on the delivery list for the following week.
Our online farm store is filled with more than 100 different locally grown and locally produced items that can be added to your weekly delivery. Check out our wide selection of Middlefield Original cheeses, delectable baked goods from Countryside Bakery, granola and bars from Taste Granola, local organic eggs, grass-fed beef, Miller's jams, syrup and a range of produce.
We have new items in our farm store this week:
Yukon Gold potatoes
5 pounds - $4
10 pounds - $7
50 pounds - $30
Order extras through our farm store, here.
Filet mignon - special sale
We have a limited number of grass-fed filet mignon steaks available to members. The steaks are just under ½ pound in size and the price per steak is $7.50. Order steaks through our farm store, here.
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
These recipes were sent in by member Liz Khrenovsky. She says these are just a few of the recipes they really enjoyed with their CSA veggies. "I discovered so many awesome recipes this summer because of the farm share," Liz told us.
Roasted Radishes and Carrots
1 bunch small to medium radishes, about 12
12 baby carrots
1 Tbsp. olive oil
1 tsp. dried thyme
Kosher salt and freshly ground black pepper
Preheat the oven to 450 degrees.
Place the radishes and carrots on a baking sheet and toss with the olive oil, thyme, salt, and pepper. Roast until tender yet firm in the center, about 20 minutes. Squeeze with a little lemon juice and serve.
Recipe from FoodNetwork.com
Sautéed Bok Choy
2 Tbsps. vegetable oil
2 medium garlic cloves, minced
1 tsp. freshly grated ginger (from 1/2-inch piece)
1/4 tsp. red pepper flakes
1 1/2 pounds bok choy, cleaned, ends trimmed and cut on the bias into 1-inch pieces
1 Tbsp. soy sauce
1 Tbsp. water
1/4 tsp. toasted sesame oil
In a large frying pan with a tight-fitting lid, heat the vegetable oil over medium-high heat until shimmering. Add the garlic, ginger, and red pepper flakes and cook, stirring constantly, until fragrant but not brown, about 30 seconds.
Add the bok choy and, using tongs, fold it into the garlic-ginger mixture until coated, about 1 minute. Add the soy sauce and water, cover, and cook until steam accumulates, about 1 minute. Uncover and cook, stirring occasionally, until the greens are just wilted, the stalks are just fork tender but still crisp, and most of the water has evaporated, about 2 minutes.
Turn off the heat, stir in the sesame oil, and season with salt if desired.
Recipe from chowhound.com
1/4 cup butter, softened
1 Tbsp. chopped fresh dill
1 clove garlic, minced
1 tsp. grated lemon zest
1/2 tsp. ground cumin
1/4 tsp. salt
1/4 tsp. ground black pepper
1 large head cauliflower, leaves trimmed
Preheat oven to 350 degrees.
Mix butter, dill, garlic, lemon zest, cumin, salt, and ground black pepper in a bowl.
Cut cauliflower stem flush with the rest of the head so it can stay upright in a casserole dish. Spread butter mixture evenly over the top and sides of cauliflower, place in a casserole dish, and cover with foil.
Roast in the preheated oven until tender and cooked through, about 1 1/4 hours. Transfer to a platter and spoon any liquid in the casserole dish over the cauliflower.Recipe from AllRecipes.com
Veggie Stuffed Banana Peppers
8 banana peppers, seeds and veins removed
1 - 15 oz can black beans, rinsed and drained
1/2 cup (or so) corn
1/4 cup fresh cilantro, minced
1/2 tsp. ground cumin
1/4 tsp. salt
1/4 tsp. ground pepper
1/4 cup salsa
1/4 cup barbecue sauce
16 thin slices of cheddar or colby jack cheese
Preheat oven to 400 degrees.
Slice each pepper and remove the seeds and veins. Place on a baking sheet, skin side down.
In a large bowl mix the black beans, corn, cilantro, cumin, salt, pepper, salsa and barbecue sauce.
Fill each pepper to heaping. Bake for 15-20 minutes (total time will depend on the size of the pepper).
Top each with a small slice of cheese, return to the oven for 1-2 minutes or until the cheese melts.
Recipe from CookingCacphony.wordpress.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, Oct. 24
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.
McCormick takes organic herbs mainstream
From the Herb Society of America blog. Read more here.
By Laura Dobson, Master Gardener, Local Food Advocate and Guest Writer
If I searched my mother's herb-and-spice cabinet, I'd find dated McCormick tins, their red, white and blue labels giving them away. My mom probably uses what's in those tins despite Kennedy-era expiration dates. In fact, last year's Christmas dinner probably included some. Despite my concern with eating quality, local, organic food, I've stayed out of my mom's kitchen supplies.
Not anymore... it's time for her to replace the old seasonings. McCormick & Co. is making it easier to eat my way. The company recently announced that the majority of its herbs and spices will be organic and non-GMO by 2016. Not only can mom appeal to my food ethic... if I'm not growing an herb, I can now run to the corner store for, say, oregano. In the past I'd have traipsed 25 miles to the nearest Whole Foods or other organic store.
As a staunch supporter of GMO labeling (and signer of every petition to mandate it), I appreciate McCormick's new labeling. Certainly many of their products are already non-GMO, but this new labeling standard will tell foodies what to expect. For example, vanilla extract has been among the non-GMO products; it is now labeled as such. Another little-known, but important, tidbit is that McCormick products are never irradiated; something lower-end products are likely to experience.
Food irradiation is to food what pasteurization is to dairy products: it can improve the safety and extend the shelf life of foods by reducing or eliminating microorganisms and insects. However, irradiation can damage the quality of the food and no one has yet proven that a long-term diet of irradiated foods is safe for humans. This makes me as happy as the organic and GMO-free announcement.
So, if you don't grow it, should you replace your current herb stash? As a purist, I'd say it's a healthy move. Why eat something that was sprayed with pesticides or genetically modified to resist Round-Up?! Maybe I can finally convince my mother that it's time to put those tin cans on display as antiques and purchase fresh new jars for her herb cabinet.
Women, Wine & Whey - A celebration of Women in Agriculture
Oct. 28, 6:30 - 8:30 p.m.
The Winery at Wolf Creek, 2637 S. Cleveland Massillon Road, Barberton (In Cuyahoga Valley Nat'l. Park)
Join the Countryside Chix at the Winery at Wolf Creek for a ladies night out to meet and learn from wine maker Carrie Bonvallet, and cheese artisan Abbe Turner. The evening will begin with a casual vineyard & cellar tour, followed by a wine & cheese pairing class and discussion. Enjoy six wine tastings with wines from the Winery at Wolf Creek and Troutman's Vineyard paired with cheese from Lucky Penny Creamery, Mayfield Road Creamery, Lake Erie Creamery and Red Lotus Foods (a nondairy pairing). This is a perfect event to bring a friend along and share in great wine, great cheese and great company, and a perfect time to relax before the holiday rush! Click here to r
The World's Greenest Office Tower: Lessons for a new Cleveland Museum of Natural History
Thursday, Nov. 5
7 - 8:30 p.m.
Cleveland Museum of Natural History, Murch Auditorium, 1 Wade Oval Drive, Cleveland
The PNC Financial Services Group recently opened The Tower at PNC Plaza, its LEED Platinum corporate headquarters in Pittsburgh that was designed to be the greenest office tower in the world. The building's innovative engineers are from BuroHappold, the same firm that is leading the engineering design of new facilities for the Cleveland Museum of Natural History. PNC and the museum invite the community to learn how smart design is shaping the bank and the museum of the future. The keynote speaker is Denzil Gallagher, a partner with BuroHappold Engineering. The event is free and open to the public. For more info, 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.
(ONLY between the regular business hours of 9 a.m. - 5 p.m. Monday - Saturday PLEASE!)
Laura Dobson, 440-478-9849,
Michelle Bandy-Zalatoris, 216-321-7109,
Geauga Family Farms, Middlefield, Ohio 44062