Week 3 Geauga County, Ohio Nov. 10, 2016
"When autumn darkness falls,
what we will remember
are the small acts of kindness:
a cake, a hug, an invitation to talk,
and every single rose.
These are all expressions of a nation coming together and caring about its people."
~ Jens Stoltenberg
Welcome to Week 3 of the Geauga Family Farms fall season! The weather has taken a turn the past few days, with a bit of needed rain and a drop in temps. It might not seem like the cooler weather we're seeing would be ideal growing conditions, but some vegetables actually do best with less heat.
Cool-season veggies like those with edible leaves: beets, lettuce, spinach, carrots and radishes; and those grown for their immature flowers: broccoli and cauliflower, as well as other cole crops such as cabbage, collards, kohlrabi and Brussels sprouts; and even potatoes, onions and cilantro, grow best at temperatures about 15 degrees cooler than those needed by summer crops.
Since many can even endure a light frost, and most of these items store for much longer periods of time than summer crops do, you don't need to worry that the weather will affect the contents of your shares.
We have selected recipes this week that feature these items in a range of delicious combinations. We hope you enjoy these recipes, and maybe even trying some unique combinations of your own.
Laura (Dobson) 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.
Lettuce (red leaf, green leaf, Romaine), parsley, kohlrabi, turnips, broccoli, cauliflower, butternut squash, acorn squash, pie pumpkins, sweet peppers, hot banana peppers, green and colored bell peppers, cherry and heirloom tomatoes, eggplant, storage onions, garlic, bunching onions, Yummy Orange peppers, radishes, salad cucumbers and Jonagold 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.
We would love to bring the farm to your employees this winter. Our farm representative Rachel Machesky will be making visits to local businesses to bring farm-fresh goodness to your employees, share information on our programs and accept early-bird sign-ups.
Rachel will be accompanied by one of our farmers, who will bring along over-wintering vegetables including potatoes, onions, squash and onions, as well as farm-produced items such as maple syrup, honey and jams.
Get a pop-in visit on your calendar now. To set up a convenient time for Rachel and the farmers to come out to your company, please contact Rachel at 216-246-8254.
Piles of pumpkins & bushels of butternut squash
We still have A LOT of pie pumpkins and butternut squash available for purchase. These items store well into the winter. Stock up now! Pie pumpkins, about 2 pounds each, are $3 each. Butternut squash are 2-3 pounds each and also are $3. You can find these in our farm store. If you would like to purchase a bushel, please email Laura here for pricing.
Pork & beef available in our farm store
If you haven't done so lately, you will want to check out the offerings in our farm store. We have added all kinds of good stuff since the last time you shopped GFF. From grass-fed filet mignon to pork chops, Italian and breakfast sausages, and BACON! as well as our ground and stew beef, now is a good time to stock your freezers for winter meals. Click here to visit the farm store now. Did we mention we have bacon?
It's not too late to get a holiday turkey. Order a farm-fresh turkey now for your Thanksgiving table.
Head out to the farm:
If you would like an opportunity to take a beautiful drive through the country, order your turkey from D&S Farm & Garden. The Fishers are raising pastured turkeys on their certified-organic farm. The turkeys have been fed a diet of non-GMO feed. They will average 20 pounds in size and the cost is $4 per pound. Turkeys will need to be picked up from the farm the week of Thanksgiving.
To place your order, call the Fishers at 440-693-4208.
Come to one of our delivery sites:
Our partners Seth & Jessica Sharp at Premium Pastured Meats will be bringing fresh turkeys to a few area pick-up sites in their refrigerated truck the week of Thanksgiving. The turkeys are broad-breasted whites and range in size, but most will be from 15-20 pounds. They are $4 a pound. They are fed a custom, non-GMO ration that the Sharps mix themselves, as well as sprouted grains. They are free-range and out to pasture, where they forage for about 40 percent of their diet.
Pick-ups will occur at Church of the Good Shepherd in Lyndhurst and at our West Side pick-up location. Days and times are still being finalized for early Thanksgiving week in the late afternoon/early evening.
To place your order, call the Sharps at 330-240-0663.
We include recipes each week using the items in your share. While our in-house chef Rachel always has 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 LDobson@geaugafamilyfarms.org
Maple Roasted Butternut Squash
At a recent visit to Square Bistro in Chardon, I noticed what to me was an unusual food combination on the menu. It included thick slices of steak served with pureed sweet potatoes topped with steamed broccoli. The flavors tasted amazing together. I tried my own version with pot roast and butternut squash in place of the steak and potatoes and it was delicious. ~ Laura
3 1/2-pound butternut squash*
2 Tbsps. maple syrup
1/4 tsp. vanilla
1/4 tsp. cinnamon
Pinch of allspice
Pinch of nutmeg
Pinch of cayenne
Salt to taste
Peel and seed the squash and chop into cubes. In a large mixing bowl, toss with maple syrup, vanilla, salt and spices. Pour onto an aluminum foil-lined baking sheet. Roast about 40 minutes, until cubes are browned and tender. Place in a food processor and pulse until pureed to a smooth consistency. Serve with steak or pot roast and steamed broccoli.
*Sweet potatoes, acorn squash or pumpkin can be used in place of the butternut squash.
Recipe from ToriAvey.com
Spiced Peppers and Eggplant
4 garlic cloves
3/4 tsp. coriander seeds, crushed
3/4 tsp. cumin seeds, crushed
Pinch of saffron threads (optional)
4 sweet peppers, any color (about 1 pound), cut into 2" strips
1 large eggplant (about 1/2 pound), quartered lengthwise cut into 2x1" pieces
Kosher salt, freshly ground pepper
2 Tbsps. red wine vinegar
1 cup torn fresh basil leaves
Heat oil in a large skillet over medium-high heat. Add garlic, coriander, cumin and saffron, if using; cook, stirring often, until garlic is softened, about 4 minutes. Add sweet peppers and eggplants; season with salt and pepper. Cook, tossing occasionally, until vegetables are tender, 15-20 minutes. Remove from heat and add vinegar. Just before serving, add basil and toss to combine.
Recipe from Epicurious.com
1 1/2 cups milk
1 cup pumpkin puree
2 Tbsps. vegetable oil
2 Tbsps. vinegar
2 cups all-purpose flour
3 Tbsps. brown sugar
2 tsps. baking powder
1 tsp. baking soda
1 tsp. ground allspice
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/2 tsp. salt
In a bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt in a separate bowl. Stir into the pumpkin mixture just enough to combine.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using about 1/4 cup for each pancake. Brown on both sides and serve hot.
Recipe adapted from AllRecipes.com
Fall Harvest Chopped Salad with Apple Maple Vinaigrette
1 medium butternut squash, peeled and diced in small cubs
2 Tbsps. ghee or butter
1 Tbsp. balsamic vinegar
Pinch of salt and garlic powder
4 strips of bacon
2 heads of lettuce or other greens, rinsed and chopped
4 cups of arugula
2 cups cooked and diced chicken (a rotisserie chicken works well)
½ red onion, diced
⅓ cup dried cranberries
⅓ cup chopped pecans
2 apples, diced
For the Apple Maple Vinaigrette
2 Tbsps. maple syrup
1 Tbsps. apple cider vinegar
1 tsp. dijon mustard
1 tsp. minced garlic
1 tsp. minced shallot
¼ cup olive oil
Pinch of salt and pepper
Preheat oven to 400 degrees. Toss butternut squash in ghee or butter and balsamic vinegar and place on a parchment paper-lined baking sheet. Sprinkle with salt and garlic powder on top. Place in oven to bake for 20-25 minutes.
While butternut squash cooks, bring a medium pot of water to boil. Once the water is boiling, place eggs in the water and cook for 15 minutes. Remove from water and place in a bowl of cold water to help cool. Once cooled, peel and chop.
Then, cook bacon in a sauté pan until crispy, set aside then chop into small pieces once cool.
To build the salad, place lettuce and arugula in a large bowl, then top with roasted butternut squash, bacon, diced chicken, red onion, cranberries, pecans and apples.
Finally, place all ingredients for dressing in a mason jar, cover and shake until combined.
Pour dressing over salads, toss and eat up!
Recipe from PaleoMG.com
Cleveland's 11th Annual Fabulous Food Show
Nov. 11-13, 11 a.m.- 8 p.m.
Cleveland I-X Center
Cleveland's largest presentation of fabulous food, fine art, breweries, wineries, restaurants and purveyors all under one roof with a wide variety of live demonstrations and hundreds of companies showcasing specialty foods, drinks and culinary gadgets.
Find more information 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.
(Between the regular business hours of 9 a.m. - 5 p.m. Monday - Saturday ONLY PLEASE!)
Laura Dobson, 440-478-9849,
Rachel Machesky, 216-246-8254,
Geauga Family Farms, Middlefield, Ohio 44062