Week 20 Geauga Family Farms CSA Oct. 17, 2017
One season ends, another begins
Welcome to Week 20 of the CSA season, the final week of Summer 2017!
The end of anything wonderful is always bittersweet, and that goes for growing seasons as well. This has been a fantastic year, with no major issues at the farms despite an early spring and a very dry late summer.
This is the last week not only of the Summer CSA program, but also the last week to sign up for the full Fall CSA program. We must receive your application by no later than Saturday, Oct. 21 in order to participate in all six weeks of the program.
Deliveries start Oct. 24. So, sign up for fall shares now. See below for more info on the Fall program.
~ 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.
Pumpkins, apples, beans, radishes, regular potatoes, sweet potatoes, onions, cabbage, cauliflower. eggplant, peppers, tomatoes, beets and parsley.
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:
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.
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.
Order holiday turkeys now!
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-up locations/times are still being finalized, but we are working on an east side and west side location early Thanksgiving week in the late afternoon/early evening.
To order your turkey, contact Jessica at 330-240-0663.
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 firstname.lastname@example.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.
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
Below you'll find one of our favorite fall recipes for pumpkins. Not only is it delicious, but the presentation is beautiful, the epitome of autumn. We include another one just for fun, and as a reminder that belonging to the Fall CSA program gives you continuing access to goodies like maple syrup and farm-fresh eggs, delivered practically to your doorstep, all the way into December. We hope you'll join us. Enjoy!
Roasted Pumpkin Filled with Everything Good
1 sugar pumpkin, about 2-3 pounds
Canola or olive oil
Salt and pepper
3-4 slices (about 1/4 pound) stale bread, torn into chunks
1 cup (about 1/4 pound) grated or chunked cheese, such as Gruyère, Emmenthal, aged cheddar, or a combination
2-4 garlic cloves, crushed or chopped
4 slices bacon, cooked and crumbled
1 tsp. fresh thyme (optional)
1/3 cup (ish) half & half or whipping cream
Pinch of freshly grated nutmeg
Preheat the oven to 350. Slice the top off the sugar pumpkin, like you would if you were carving a Jack-o-lantern, and scoop out the seeds. Drizzle the inside with oil and sprinkle with salt and pepper. Put it on a parchment or foil-lined baking sheet and put it into the oven while you prepare the stuffing.
In a bowl, toss the bread, cheese, garlic, bacon, thyme, half & half, some salt and pepper and a pinch of nutmeg. Remove the pumpkin from the oven (if you put it in) and stuff the bread mixture into it, letting it overflow a bit, drizzling any cream in the bottom of the bowl over top. Put the lid on and put the pumpkin back into the oven for about an hour.
Remove the lid and bake for another half hour, until the pumpkin is soft and slumped over, and the top is golden and crispy. To serve, scoop out the soft pumpkin with the filling.
Recipe adapted from Dorie Greenspan's Around My French Table
Pumpkin for breakfast is a great way to start the day. Ready in minutes, this recipe is especially good topped with a drizzle of real Geauga County maple syrup.
1 cup milk
¾ cup unbleached white flour
¾ cup whole wheat flour
½ cup cooked pumpkin
1 Tbsp. sugar
2 tsps. baking powder
¼ tsp. ground cinnamon
Pinch powdered ginger
2 to 4 Tbsps. vegetable oil, as needed
Combine all ingredients except vegetable oil in a large mixing bowl, whisking to blend. Heat 1 teaspoon oil in a medium skillet over medium. Add ¼ cup pancake batter at a time, allowing to cook until bubbles break around the edges. Flip and allow to cook an additional 1 to 2 minutes, until light golden. Repeat with remaining oil and batter
Recipe from Pumpkin Recipes at www.pumpkinrecipes.org
Easy Autumn Vegetable Roast
7 cups of assorted root vegetables, such as carrots, sweet potatoes, potatoes, beets and parsnips
2 cups of winter squash, such as acorn squash, butternut squash or pumpkin
1 onion, sliced
1/3 cup extra virgin olive oil
4 sage leaves, chopped
4 thyme or rosemary sprigs
Salt and pepper, to taste
Balsamic vinegar, to taste
Preheat oven to 425. Cut up all the root vegetables and squash into approximately equal size pieces. I cut them into roughly 1/2" pieces (except the beets which I sliced thinner since they seem to take longer to get tender). Put root vegetables, squash and onion in a large bowl. Add olive oil, sage, and thyme or rosemary to the bowl. Season to taste with salt and pepper. Toss well to coat all the vegetables. Spread vegetables on a parchment paper lined baking sheet in a single layer. Bake 30-40 minutes until tender. Drizzle with balsamic vinegar, to taste.
Recipe adapted from Jeannette's Healthy Living blog
Maple Roasted Butternut Squash
On a 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.
Maple Old-Fashioned Recipe
A new twist on an old favorite.
In a glass jar with a lid, shake together ½ cup maple syrup and ¼ cup hot water. Place simple syrup in refrigerator to chill until ready to use (or for up to a month).
In an ice-filled mixing glass, add:
2 oz. of your favorite bourbon (or rye)
2 dashes bitters (such as Angostura)
1 tsp. maple simple syrup
Stir until very cold, then taste, adding more simple syrup if desired. Strain mixture over fresh ice in an old-fashioned glass. Rub a strip of navel-orange peel along the rim of the glass, then drop peel into drink; serve immediately. Makes one cocktail.
Recipe from Modern Farmer
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!)
Laura Dalheim, 440-478-9849,
Rachel Machesky, 216-246-8254,
Geauga Family Farms, Middlefield, Ohio 44062