|Week 19 Geauga County, Ohio||Oct. 6, 2015|
| || |
"The problem with living in a fast-food nation is that we expect food to be cheap. The biggest thing you can do is understand that every time you're going to the grocery store, you're voting with your dollars. Support your farmers' market. Support local food. Really learn to cook."
~ Alice Waters
Greetings from Geauga Family Farms!
It all started with a phone call. Kristine Sheppard, a CSA member, called last winter to discuss some ideas about starting a healthy-eating initiative at her children's school, St. Anselm in Chesterland. We chatted about a range of ideas that evolved into a fun combination of vegetable-centered activities. This program has included presentations about vegetables, the development of a cookbook of students' favorite vegetable-based recipes, and a farmer's market at the school to provide an opportunity for the students to experiment with farm-fresh produce.
Friday was the farmer's market. I loved watching the children carefully choose each item as they "shopped" in the line at our in-school farmer's market. From kindergartners to eighth-graders, they wanted to make sure they were choosing good produce to bring home. My favorite was a third-grader who walked through the line, exclaiming happily about each vegetable. Comments like "I love acorn squash!" and "Peppers? My favorite!" were music to my ears, and each item elicited a similar comment from this boy. It was wonderful to see how much he knew about vegetables, and how much he clearly enjoyed them.
The whole program has made me wonder if we don't often sell our children short when it comes to trying vegetables. We believe they probably won't like something and often give up after the first couple of tries. I am thankful for my first CSA experiences at the time my children were babies. The selection of unusual (for us at the time) produce coming into the house in our weekly share meant that our kids were exposed to a really wide range of food on a regular basis. My son didn't like salads for the first few years, but now he insists on a salad with nearly every meal. I'm convinced that had we not participated in a CSA program for the last seven years, my children's eating habits would be very different today.
At Geauga Family Farms we are committed to helping the community form healthier eating habits and we are thankful for members like Kristine who are passionate about finding ways for children to love eating their vegetables. We mean it when we say that our program is based on "growing healthy food from healthy soils, for healthy people." We love it when you're healthy!
~ 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 kale (Winterbore, Red Russian, Lacinato), Swiss chard, basil, parsley, garlic (regular and elephant), storage onions, peppers (green & colored bell, Yummy orange, sweet & hot banana), eggplant, yellow squash, zucchini, cucumbers, broccoli, cauliflower, potatoes (regular, sweet, fingerlings), pattypan squash, pie pumpkins, beets, shallots, tomatoes (regular, Roma, cherry, grape), green beans, turnips and Red Delicious 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.
Please be aware that our shares will contain local apples again this week. If you are a member with an organic-only share, your box will be specially labeled and will not contain apples. We kindly ask all members to be aware of the specially labeled boxes and to not take a box with someone else's name. Thank you for your attention to this!
Fall CSA program
Want to continue those healthy habits through the fall? If your answer is yes, then you might want to give our fall program a try. Our fall shares are packed with vitamin-rich winter squash, sweet potatoes, hearty greens, onions, garlic, carrots and much more. We are taking sign-ups for fall shares now.
Our fall shares come in one size, similar to our medium boxes during the summer season. The shares are produce only, and extras will be available. The cost for the program is $150 for the six-week season. It will begin Thursday, Oct. 22 and will end Saturday, Dec. 5. Deliveries will take place on Thursdays and Saturdays at a range of locations, including our farm site at Miller's Organic Produce, and there will be no deliveries during Thanksgiving week.
Shares will be picked up directly from our farm truck, which will be located in the parking lots at these locations:
St. Paul's Episcopal Church, Cleveland Heights, 3:30 - 4:30 p.m.
Church of the Good Shepherd, Lyndhurst (on Cedar near Legacy Village), 5 - 6 p.m.
Mustard Seed Market, Solon, 6:30-7:30 p.m.
St. Noel Church, Willoughby Hills, 8:30-9:30 a.m.
Hill's Family Karate, Mentor, 10 -11 a.m.
Lowe's Greenhouse, Bainbridge, 11:30 a.m. - 12:30 p.m.
Sign up here by Oct. 16 to participate in the six-week season!
New in the farm store this week
Want to add some favorites to your weekly share or freeze some summer goodness for use when the weather turns cold? Look for quantities small and large in our farm store.
Pie pumpkins - $1.50 small, $3 large
Sweet potatoes - $3/quart, $4.25/5 pounds, $8/10 pounds, $37.50/50 pounds
Gala apples -$14/half-bushel
When ordering items, please be aware of the following deadlines for your pick-up location:
For Tuesday delivery, order by Thursday at midnight.For Thursday delivery, order by Saturday at midnight.
For Saturday delivery, order by Monday at midnight.
Limited quantities are available on a first-come, first-served basis. Find a link to our online farm store, here.
We include recipes each week using the items in your share. We'd love for you to share your recipes with us and we will include them in the newsletter. Please e-mail them to
Acorn Squash and Pear Soup
2 medium acorn squash, peeled and cut into 3/4-inch cubes
4 medium firm pears, peeled and coarsely chopped
3 celery ribs, thinly sliced
1 large onion, finely chopped
2 Tbsps. butter, melted
1 tsp. dried thyme
1 tsp. salt
1/2 tsp. dried sage leaves
1/2 tsp. pepper
1 carton (48 ounces) chicken or vegetable broth
In a large bowl, combine the first nine ingredients; toss to coat. Transfer to a greased shallow roasting pan. Roast at 375° for 1-1/4 hours or until squash is tender, stirring occasionally.
Cool slightly. In a food processor, process squash mixture with broth in batches until smooth. Transfer to a Dutch oven; heat through, stirring occasionally. Yield: 10 servings (2-1/2 quarts).
Recipe from Taste of Home
Serves 4 - 6
2 medium zucchini (about pound)
1 medium garlic clove, minced
3 green onions, chopped
zest of one lemon
2 Tbsps. Italian parsley (flat leaf), chopped
1/2 tsp. salt
1/4 tsp. pepper
1 egg, beaten
1/4 cup flour
1/2 tsp. baking powder
4-6 Tbsps. vegetable oil
In a large bowl, combine the zucchini, garlic, green onion, lemon zest, salt and pepper. Stir in egg to combine. Using a spatula, add the flour and baking powder, folding until incorporated.
Line a baking sheet with paper towels.
Place a large skillet over a medium-high heat; add enough oil to cover the bottom of the skillet by 1/8 inch. Heat until simmering. Working in batches, add just 2 tablespoons of batter, spreading to form 3-inch fritters. Using a small spatula to flip, fry until golden brown on both sides, about three minutes. Transfer the fritters to lined baking sheet. Loosely tent fritters with foil to keep warm.
Top with goat cheese and drizzle with honey.
Recipe from Rachel Machesky
How to Roast a Pie Pumpkin
To roast a pie pumpkin, cut the stem off and slice pumpkin in half. Scoop out seeds. Fill an 8 x 13 pan with a quarter inch of water. Place pumpkins in pan, skin side up, and roast at 400 degrees until very tender. This usually takes 45 minutes to an hour. Scoop the soft flesh from with skins and puree in a food processor until smooth. Use the same proportions as canned pumpkin for recipes.
Hearty Vegetable Soup with Roasted Tomatoes
By Meghan McCarthy
I'm going to let you in on a little secret.
I've been struggling with my veggie consumption lately, unless of course you count pizza (I don't) or French fries. Now we're talking. Hello potatoes; come to Mama.
I've decided to blame the changing seasons for my sudden lackluster ways. Clearly, it can't be me or the mass amounts of produce I consumed all summer long. It's not like I've been known to overdo it or anything (cough, cough).
I recognize it's only been a week since we swapped out Summer for Fall and it's possible my veggie loving has been declining for longer than that. No matter. "Details, schmetails," I always say.
I've been a little lazy lately in the kitchen as well. I like to call it nesting or perhaps simply simplicity.
Either way, I'm holding the changing of the guards responsible, which might lead you to believe Fall and I are not friends. Or perhaps you're super impressed with my ignorance is bliss philosophy and envy my avoidance techniques. In the words of my good friend Shaggy, ♫ wasn't me.
Truth be told, I adore Fall.
Of course, I'm already missing my summer succulents, and I fully intend to buy raspberries in the middle of December. Gasp, off-season produce; I know, I know, the horror! Thankfully, I have a plethora of blueberries in my basement freezer, which will help offset my raspberry shame. See, it's always about balance, seasons included.
Here's the thing. By the time the last summer sun has set, I feel a little weathered and worn out, which is why I'm beyond ready for Fall.This soup packs a bounty of fresh produce into one dish (Take that lackluster veggie loving ways). The roasted tomatoes and corn bring depth to the broth and flavor to the bowl. It's filled out with potatoes (spud love!) carrots, onions, green beans, bell peppers and Great Northern Beans (because protein Bro) making it a full on, finger-licking, booty-shaking, mouth-quaking, meal, also known as Fall in a bowl.
This hearty vegetable soup packs a bounty of fresh produce into one dish. The roasted tomatoes bring depth to the broth and flavor the bowl. Kick back and enjoy this satisfying, comforting and nourishing Vegetable Soup.
Fall is more to me than pumpkin spice everything, knee-high boots and chunky scarves, mainly because I've never been able to style those damn things. The end result is reminiscent of a Tim Burton movie, with the knitwear swallowing my little pea head whole.
Fall means we scale back. We embrace the cooler temperatures and the slower pace. We nest. We simplify. We sleep more. We spend long hours horizontal in front of a fireplace with a great book and maple sugar candies. During the Fall, we relax. We rest. We rejuvenate. We recharge. After a summer of sun and socializing, we crave quiet. We crave nourishment. We crave warmth and comfort. We crave soup.
Hearty Vegetable Soup with Roasted Tomatoes to be exact.
8 Roasted Tomatoes or two 15 ounce cans of Fire-Roasted Tomatoes
Olive Oil (for roasting the tomatoes)
Garlic (for roasting the tomatoes)
Dried Oregano and Basil (for roasting the tomatoes)
4 cups of Vegetable Stock
3 large Red Skinned Potatoes, diced
1 1/2 cups Green Beans, cut into 1 inch pieces.
1 large Shallot, minced
1 small Yellow Onion, minced
2 ears of Corn, shucked, grilled (optional) and scrapped off the cob
1 Bell Pepper, minced
3 large Carrots, chopped
1/2 cup fresh Parsley, minced
1 tsp. Salt
1 tsp. Pepper
1/2 tsp. Red Pepper
1 Tbsp. Honey
1 15-ounce can of Great Northern Beans, liquid drained
To roast the tomatoes, cut them in half and place them cut side down on a cookie sheet lined with foil. Top them with olive oil, crushed garlic, and dried basil and oregano. Roast them in the oven at 400 degrees for 35 to 40 minutes. I do this step the night before or even days ahead of time. Refrigerate the tomatoes and all liquid until you're ready to use.
Add the roasted tomatoes and liquid to a large pot. Use an immersion blender (or an actual blender if you prefer) to break the tomatoes down. Add the rest of the ingredients, except for the Great Northern beans, to the pot, everything from the vegetable stock to the honey. Bring to a boil, then reduce heat to simmer. Let simmer for one hour, stirring occasionally. With 30 minutes remaining, add your Great Northern Beans.
Taste, taste, taste and adjust seasonings as necessary.
I used whatever vegetables and beans I had on hand. Feel free to mix and match with your favorite veggies.
Are you ready for Fall too? Tell me about it. What are your favorite things about this season, excluding of course the dreaded, over-hyped, much ado about nothing, pumpkin? Sorry, I couldn't resist.
Meghan McCarthy is a number cruncher by day and a Blogging Ninjress by night. She lives in Cleveland with her two felines and occasional Hubby. Her favorite activities include cooking, exercising and farmers marketing. In her spare time, she enjoys making a mockery of sentence structure and twisting words and phrases to better meet her devilish needs and more closely align with her nefarious ways. Meghan blogs over at Clean Eats, Fast Feets, where her posts are virtual kitchen parties, music included, veggies always welcome. She's been known to swear a holy crapton, and just recently saved the life of a budding young chipmunk. She's a modern day Joan of Arc without the martyr part. Or the Saint part. Or the French part. Or perhaps the Joan of Arc part.
Seeding Fear: The Story of a Farmer Who Took on Monsanto
Surveillance. Threats of violence. A one-sided legal battle. It's not the latest John Grisham novel; it's what a fourth-generation farmer from Alabama says he went through at the hands of the giant agribusiness Monsanto. The farmer, Michael White, tells his story in the short documentary "Seeding Fear," which was co-executive produced by singer-songwriter Neil Young (under his pseudonym "Bernard Shakey") and directed by Craig Jackson. Read the rest of the story and watch the short film here.
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. 10
St. Noel - 9:15 - 10:30 a.m.
Hill's Family Karate 11 a.m. - 1 p.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.
70th Annual Western Reserve Herb Society Herb Fair
Oct. 10, 10 a.m. - 3 p.m.
Cleveland Botanical Gardens, 11030 East Blvd., Cleveland
Free with regular Botanical Garden admission
Enjoy herbs of all styles and tastes, find homemade products made by Herb Society members, including homemade delights such as cocktail mixers, among them such classics as a Spicy Bloody Mary Mix and Apple Cider Manhattan Mix, and learn about Savory, the International Herb Association's Herb of the Year™. For more information, click here.
ZeroWasteNEO Workshop: Learn how to host a zero waste event
Oct. 20, 2 to 4 p.m.
Cuyahoga County Solid Waste District, 4750 East 131st St., Garfield Heights
The ZeroWasteNEO working group invites you to attend this brief workshop focused on reducing or eliminating waste from events. Anyone involved in event planning and execution, including event planners, caterers, venue coordinators and event staff, should attend this informative workshop to learn about planning strategies and product alternatives to reduce waste from events. Information is applicable for events large and small. The event is free, however registration is required. To register, 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