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Week 15                       Geauga Family Farms CSA                     Sept. 12, 2017             

The Fair Share     

What's cropping up!
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Fall harvest festival fun
Welcome to Week 15 of the CSA season!

Fun was had by all last Saturday at our Fall Harvest Festival and Farm Tour!

The ice cream and popcorn were also a hit with Lola Seaman.
Member Suzi Mandel, with grandchildren Lola and Luke Seaman, enjoyed the pony cart rides.


Lola Seaman had fun touring the corn fields with her grandpa Marty Mandel, longtime member.
Holy onions batman!
Luke Seaman couldn't believe all the onions.

Thanks to all of those who attended! If you missed out, we hope you'll join us next time!

Warmly,
Laura Dalheim

~ with Rachel Machesky and the farmers and families of Geauga Family Farms
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In this week's shares
Look for some of these items in your share this week.

Acorn, spaghetti and yellow squash, kale, Asian greens, dandelion greens, fennel, onions (storage, sweet, green, bunching), sweet potatoes, peppers (colored, green, sweet banana, Carmen), collards, kohlrabi, tomatoes (regular, cherry, Roma), beans, cantaloupe, leeks and shallots.

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.

*Peppers are in season! Hot peppers will be marked with a HOT sticker, but please exercise caution when tasting any peppers. Wash hands thoroughly after handling hot peppers and do not touch your eyes.
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Available in our farm store this week
The list is growing, and canning tomatoes are finally here! Want to add some favorites to your weekly share or preserve a bunch of your favorite veggies to eat all winter? Look for quantities of these items, small and large, in our farm store. More items are added weekly. 
Canning tomatoes - $13/half-bushel
Eggplant - $2/each
Green beans - $3.25/quart; $12/peck; $20/half-bushel
Green bell peppers - $1.50/each
Green cabbage - $2.50/small head; $3.50/large head
Hot banana peppers - $2/bag of 6; $13/half-bushel
Roma tomatoes - $3.50/quart; $15/half-bushel
Shallots - $3/half-pound
Storage onions, red & white - $1.50/each; $20/half-bushel
Sweet banana peppers - $2/bag of 6; $13/half-bushel
Sweet onions - $2.25/each; $20/half-bushel
Zucchini - 3 for $1.50; $20/half-bushel
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Fall CSA info - sign-ups starting soon
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 program will run for six weeks, beginning the week of Oct. 23 and ending Dec. 2
  • 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
We have a smaller number of shares available in the fall, with a more limited number of pick-up locations.

We are working out a few details and will let you know when it is time to sign up!
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Schedule make-up shares now
If you put your share on a vacation hold during the season, or haven't received your make-up share for July 4, please schedule any double shares soon! There are just six more weeks in the season, so you must use it now or lose it - they cannot be extended or held for a future season. Please feel free to contact your farm reps if you have any trouble scheduling your make-up shares.
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Members-only beef sale!
It's time to fill your freezer with beef for hearty dishes to make this fall and winter. Our beef is on sale while supplies last. The sale price is good for up to 5 pounds of each type per member.
Ground beef - $6/pound 
Stew beef - $5.50/pound
Place your order now in our farm store here
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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

Member Mike Curran sent us this recipe. It's sounds like a perfect way to use up some of those zucchinis still hanging out in the fridge! He says his photo doesn't do the taste justice.

"I've used the attached recipe several times and it has always tasted great. I had to buy a mortar and pestle the first time I made it, but it was worth it!  Hope it's not too late to use the veggies we're getting from GFF." ~ Mike

Summer Pasta with Zucchini, Ricotta & Basil
4 to 6 servings
1 small onion, finely diced
2 pounds zucchini, sliced into 1/4-inch thick pieces (for larger zucchini, cut in half lengthwise before slicing)
Salt and pepper
2 garlic cloves, minced, or 2 tablespoons chopped green garlic
1 ounce basil, about 2 cups loose leaves
1 pound ziti or other dry pasta
8 ounces ricotta, about 1 cup
Pinch of crushed red pepper
Zest of lemon
2 ounces grated parmesan, pecorino or a mixture, about 1 cup, plus more for serving

Put a pot of water on to boil. In a large skillet over medium-high heat, cook the onions in 3 tablespoons olive oil until softened, 5 to 8 minutes. Reduce heat as necessary to keep onions from browning. Add zucchini, season generously with salt and pepper, and continue cooking, stirring occasionally until rather soft, about 10 minutes. Turn off heat.

Meanwhile, use a mortar and pestle to pound garlic, basil and a little salt into a rough paste (or use a mini-processor). Stir in 3 tablespoons olive oil.

Salt the pasta water well and put in the pasta, stirring. Boil per package instructions, but make sure to keep pasta quite al dente. Drain pasta, reserving 1 cup of cooking water.

Add cooked pasta to zucchini in skillet and turn heat to medium-high. Add 1/2 cup cooking water, then the ricotta, crushed red pepper and lemon zest, stirring to distribute. Check seasoning and adjust. Cook for 1 minute more. Mixture should look creamy. Add a little more pasta water if necessary. Add the basil paste and half the grated cheese and quickly stir to incorporate. Spoon pasta into warm soup plates and sprinkle with additional cheese. Serve immediately.

Cast-Iron Spatchcocked Chicken with Crispy Grilled Kale
Spatchcocking, or butterflying, the bird ensures quick and even grilling, while a robust spice rub ramps up the flavor. Arrange the mouthwatering results on flame-kissed kale, drizzle with pan juices and a delicate nasturtium butter, and dinner is served. If you want to bypass the grill, roast the chicken for about 30 minutes in a preheated 450° oven instead.
Serves 4
1 whole chicken (about 3 pounds)
dried pasilla chile,seeded and ground using a mortar and pestle (about 2 tablespoons)
Tbsp. garlic powder
Tbsp. onion powder
Tbsp. brown sugar
tsp. salt
tsp. pepper
Olive oil,as needed
Salt and freshly ground black pepper
Nasturtium Butter(recipe below)
Flaky sea salt,such as fleur de sel

Preheat a grill to medium-high heat. Stack a medium cast-iron skillet inside a larger one and preheat them, too. 

To spatchcock the chicken, remove wings (you can cook them on the side for a Scooby snack). Place bird breast side down on a work surface. Using kitchen shears, make vertical cuts, starting at thighs, down both sides of backbone to remove it. Flip bird over and, using both hands, press down firmly on each side of breastbone, breaking ribs and flattening chicken for grilling. Remove ribcage and wishbone. Cut along leg and thighbones to expose dark meat for even cooking.

In a small bowl, mix together pasilla, garlic powder, onion powder, brown sugar, salt, and pepper. Sprinkle spice rub over both sides of chicken, pressing with your hands to adhere it to surface. Coat skin side of bird with oil.

Coat bottom of large preheated skillet with oil and add chicken, breast side down. Coat exposed side of chicken with oil and place second skillet on top to weigh it down. Shut grill lid and cook for 25-30 minutes, flipping chicken halfway through cooking and re-weighting it with skillet, until skin is golden brown and juices run clear. Transfer to a work surface and let rest for at least 5 minutes.

Meanwhile, massage kale leaves with oil to coat and season with salt and pepper. Grill directly on the grate until kale is crispy and blackened in some spots, 4-5 minutes. Arrange on a serving plate.
Make nasturtium butter.

Using kitchen shears, remove thighs, drumsticks, and both breasts. Slice breasts and plate all of the chicken on top of kale. Spoon some nasturtium butter directly onto hot chicken and whisk the rest into pan juices remaining in skillet. Pour over chicken and finish with nasturtium flowers and a sprinkle of flaky sea salt.

Nasturtium Compound Butter
Makes 5 tablespoons

8-10 nasturtium flowers (red, yellow, and/or orange), stems removed, petals chopped

5 Tbsps. unsalted butter, at room temperature

Zest of 1 lemon

Splash apple cider or rice vinegar

Salt and freshly ground black pepper

In a mixing bowl with a hand whisk or a stand mixer with a whisk attachment, combine nasturtiums, butter, lemon zest, vinegar, and salt and pepper to taste. Mix until ingredients are fully incorporated and butter lightens in color. Use immediately or spoon onto a piece of parchment paper or plastic wrap, roll into a cylinder, and twist ends to secure. Refrigerate until ready to use.

Recipe from Modernfarmer.com Click here for a video on how to spatchcock a chicken.
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Area Events

Fresh from Geauga Family Farms CSA Cooking Class
Friday, Sept. 29, 6 p.m.
Loretta Paganini School of Cooking, 8613 Mayfield Road, Chesterland
Cost: $45 for members, $65 for non-members (The extra $20 covers the cost of a week's share, which is sent home with the student.)

Using products delivered straight from Geauga Family Farms Community Supported Agriculture bags, attendees will prepare and take home the week's share for several wholesome and delicious dishes. Chef Kate will lead the group in all aspects of preparation, packaging, will offer tips on handling and storage, and demonstrate how to make three dishes as she prepares a tasty meal for the group. One of the Farmers will also be at each class to answer questions. If you've ever been stumped by how to use the surprise items in your CSA, this is the place to find inspiration!

There will be additional classes each month. Visit lpscinc.com for more information.

To sign up for the classes, click here.

FARMAFARE: a celebration of local foods
Thursday, Sept. 14, 6 p.m. cocktails, 7 p.m. dinner & presentation
The Holden Arboretum, 9500 Sperry Road, Kirtland

FARMAFARE is Lake SWCD's annual meeting, board of supervisor election and most importantly a celebration of local food. FARMAFARE features a multi-course farm-to-table dinner prepared by some of the region's best chefs and establishments. Beverages are sponsored and provided by Ohio Wine Producers from local wineries and craft breweries.

This year, FARMAFARE will feature a farm-to-table dinner prepared by: Art Ishman, Bon Appetit; Nathan Fagnilli, Crosswinds Grille & Na*Kyrsie Meats; Joe Longo, Joey's Italian Grille & Joey's Catering; Tina Greci, Pastina's; Nick Kustala, The Estate On Coffee Creek; Brandon Walukas, Loretta Paganini School of Cooking, ICASI; Richard Cummingham, Sara's Place by Gavi's; and more!

Locally produced beverages will be provided by Ferrante Winery, M Cellars, Debonné Vineyards, Grand River Cellars, South River Vineyard, Cornerstone Brewery and Double Wing Brewery.

In addition to food, drink and live music, Dr. Timothy Harlan, "Dr. Gourmet," will speak about eating well and its connection to health in his presentation titled, The Mediterranean Diet is the American Diet. Dr. Harlan is associate dean for Clinical Services at Tulane University School of Medicine and is the executive director of the Goldring Center for Culinary Medicine, a first-of-its-kind teaching kitchen operated by a medical school. 
 
All proceeds support the Lake SWCD. Tickets are $60 per person. To order or for more information, visit the FARMAFARE listing on EventBrite, call 440-350-2730, or e-mail soil@lakecountyohio.gov.
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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.
 
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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
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