You're receiving this email because you have a current business relationship with us or have expressed an interest in our programs.
 
You may unsubscribe if you no longer wish to receive our emails.


Week 19                       Geauga Family Farms CSA                       Oct. 10, 2017             

The Fair Share     

What's cropping up!
Follow us on Twitter Like us on FacebookView on Instagram
  

__________________________________________________________ 
MORE IMPORTANT DEADLINES
Welcome to Week 19 of the CSA season!

There are several items that need your attention this week.  Please read on.
  • Schedule any make-up shares for any vacation holds, including the July 4 hiatus. There is only one weeks left to do so.
  • It's time to sign up for fall shares. To participate in the full season, you must sign up by Oct. 21. See more info below about the fall program.
  • The last CSA cooking class of the season will be held Oct. 19. Sign up now to get lots of ideas for your fall veggies.
Warmly,
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.

Lettuce, green and colored bell, Yummy Orange and sweet banana peppers, kohlrabi, beets, tomatoes, eggplant, potatoes (regular and sweet), pattypan, yellow and acorn squash, storage and bunching onions, leeks, shallots, broccoli, kale and Swiss chard.

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 or preserve a bunch of your favorite veggies for stews and soups all winter.

Eggplant - $2/each
Green beans - $3.75/quart; $12/peck; $20/half-bushel
Green bell peppers - $1.50/each
Basil - $3/bunch
Shallots - $3/half-pound
Storage onions, red & white - $1.50/each; $5/5 lb. bag; $8/10 lb. bag
Roma tomatoes - $3.50/quart; $15/half-bushel
Fennel - $2/bunch
Small white or red potatoes - $5/2 lb. bag
Lettuce (green leaf & Romaine) - $2.50/bunch
__________________________________________________________ 
Fall CSA info - sign-up now!
Extend your season of fresh, local, organic produce with our fall share. You will receive items such as cabbage, lettuce, winter squash, storage onions, sweet potatoes, leeks, shallots, pumpkins, turnips, radishes, apples, cauliflower, broccoli and kohlrabi.

Here are the details:
  • Our fall program will run for six weeks, beginning the week of Oct. 23 and ending Dec. 9
  • There will be no deliveries the week of Thanksgiving
  • Shares will come in one size (similar to our medium share during the summer season)
  • The price for the fall program will be $162
  • Deliveries will occur on Thursdays and Saturdays 
  • Shares will be produce only, with extras such as eggs, beef and honey available throughout the season
  • Payment is due in full by Saturday, Oct. 21 for the full program; pro-rated pricing applies after that date
Our fall pick-up sites are as follows:

Thursdays: 
Church of the Good Shepherd (Lyndhurst) 5 - 6 p.m.Farm pick-up (Middlefield) 3 - 7 p.m.
Mustard Seed Market (Solon) 6:30 - 7:30 p.m.
St. Paul's Episcopal Church (Cleveland Heights) 3:30 - 4:30 p.m.
Stahlheber residence (Lakewood) 5 - 8 p.m.

Saturdays: 
Farm pick-up (Middlefield) 9 a.m. - 3 p.m.
Hill's Family Karate (Mentor) 10 - 11 a.m.
Lowe's Greenhouse (Bainbridge) 11:45 a.m. - 12:45 p.m.
St. Noel Church (Willoughby Hills) 8:30 - 9:30 a.m.

We have a smaller number of shares available in the fall, with a more limited number of pick-up locations, so sign up now by clicking here.
__________________________________________________________ 
Needed: Site managers for next summer in Lakewood
Our longtime site managers at our Lakewood pick-up site are "retiring." Sarah Poe and Kathy Mural have manned our booth at at LEAF night for the past several years and babies and summer cottages are taking them away. We thank them for all they've done for GFF and wish them well.

We are looking for one or two volunteers to take over for next summer. Perks come in the form of free veggies. If you're interested, please contact Rachel Machesky at rmachesky@geaugafamilyfarms.org or 216-246-8254.
__________________________________________________________ 
Looking for corporate sites 
Would your office be interested in having CSA shares delivered for employees? It's a great way to offer something healthy and unique without a lot of effort. We have some space available for a few corporate deliveries on our Wednesday afternoon route, and would be happy to work with you!
Please contact Rachel Machesky at RMachesky@geaugafamilyfarms.org or 216-246-8254 to discuss details. 
__________________________________________________________
Recipes
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 LDalheim@geaugafamilyfarms.org.
 
Mashed Potatoes & Kohlrabi
1-2 cups potatoes of your choice, washed and cut in 1-inch dice (peels optional)
1 cup kohlrabi, trimmed and cut in 1-inch dice
¾ cup onion, chopped
4-5 Tbsps. butter
¼ cup heavy cream
Salt and pepper to taste
To trim kohlrabi bulbs, remove fibrous outer layer, stems and leaves. Bring a saucepan of lightly salted water to a boil and add potato and kohlrabi chunks. Reduce heat and simmer until tender, about 15 minutes.
Meanwhile, heat 2 Tbsps. butter in a skillet. Add onion and sauté over medium-low heat until softened, about 10-15 minutes. Remove from heat.
Drain potato and kohlrabi chunks and place in a food processor. Add cream and butter. Purée until smooth, adding more or less liquid to achieve desired consistency. Salt and pepper to taste.
Transfer purée to a saucepan and reheat over low heat, stirring, 2 minutes. Serve warm with a drizzle of melted butter on top.
Recipe adapted from TheFruitGuys.com

Fall Vegetable & Quinoa Hash with Poached Eggs
1 large sweet potato, cut into 1/2 inch cubes
2 1/2 tsps. extra-virgin olive oil
Coarse salt and freshly ground pepper
2 beets, peeled and cut into 1/2 inch wedges, greens reserved and rinsed well
1 Tbsp. white-wine vinegar
4 large eggs
1 leek, white and pale-green parts only, halved lengthwise, cut 1/4 inch thick, and rinsed well
1 cup cooked quinoa (from 1/4 cup dry)
3/4 tsp. chopped fresh thyme
Preheat oven to 400. Toss sweet potato with 1/2 teaspoon oil and 1/4 teaspoon salt; spread in an even layer on half of a rimmed baking sheet. Toss beets with 1/2 teaspoon oil and 1/8 teaspoon salt; spread on other half of sheet (so that beets don't discolor potatoes). Roast, stirring halfway through, until tender, 35 to 40 minutes.

 

 

 

 

Recipe from Saymmm.com
   
Sweet Potato & Black Bean Tacos with Swiss Chard Pesto
Serves 4
2 large sweet potatoes, scrubbed, dried and cut into 1/2 inch cubes
1 Tbsp. oil
1 Tbsp. chipotle chili powder
1 tsp. cumin seeds, toasted and ground
1 Tbsp. oil
1 small onion, diced
1 clove garlic, chopped
1 Tbsp. chipotle chili powder
1 tsp. cumin seeds, toasted and ground
1 (19 ounce) can black beans, drained and rinsed
1 batch Swiss chard pesto
12 corn tortillas, warmed
1 large avocado, diced
1/4 cup queso fresco, crumbled
Cilantro to taste
Lime wedges to taste
Preheat oven to 400. Toss the sweet potato in the oil, chili powder and cumin, place on a baking sheet in a single layer and roast until tender, about 30-40 minutes. Meanwhile, heat the oil in a small saucepan over medium heat. Add onion and sauté until tender, about 3-5 minutes. Add garlic, chili powder and cumin and sauté until fragrant, about 1 minute. Add the beans and cook until warm, a few minutes. Assemble tacos and enjoy.
Recipe from Closet Cooking
 
Swiss Chard Pesto
Makes 1 cup
1 bunch Swiss chard, stems removed and coarsely chopped
1 handful cilantro, coarsely chopped
1 jalapeno, coarsely chopped
2 cloves garlic
1/4 cup pepitas (pumpkin seeds), toasted
1/2 cup olive oil
1/2 lime, juice
Salt and freshly pepper to taste
Puree everything in a food processor.
Recipe from Closet Cooking
__________________________________________________________
Area Events

Farm-to-Table Cooking Class
__________________________________________________________
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.
 
__________________________________________________________
CONTACT US
(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
Sent by ldalheim@geaugafamilyfarms.org in collaboration with
Constant Contact