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Week 4                                                       Geauga County, Ohio                                                 Nov. 17, 2016

The Fair Share     

What's cropping up!
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"Aprils have never meant much to me, autumns seem that season of beginning, spring."
~ Truman Capote

Looking ahead
Welcome to Week 4 of the Geauga Family Farms fall season! 

Thanksgiving is almost here and winter is just around the corner, but the farmers of Geauga Family Farms already have their sites on next summer. As we are winding down the fall season, we are smultaneously making plans for what we will grow for next summer's shares. The farmers are choosing which seeds to purchase and discussing which crops grow best at what farm. 

Along with planting plans and seed shopping, new and exciting ideas are in the making. We have listened to our members and are going to offer a customizable box next summer. That means if you don't like Swiss chard or you don't want to receive kohlrabi in your share three weeks in a row, you won't have to. We will have more details on the customizable shares soon.

Early-bird ordering is just around the corner, so keep an eye on your inbox so you don't miss out on the discount pricing available ONLY through Dec. 31. We are finalizing pricing and other details for next summer and hope to have them on our website soon, possibly in time for Black Friday. There is no waiting in line for hours to order a share in the Summer 2017 CSA program. Is there someone on your list who has everything? A share is the perfect gift for them.

We are including recipes this week with a twist on the traditional Thanksgiving side dishes of mashed potatoes, sweet potatoes, stuffing and green bean casserole, as well as others to help you use the more challenging items in your share.

Happy Thanksgiving from all of us at Geauga Family Farms!

Laura (Dobson) Dalheim
~ with Rachel Machesky and the farmers and families of Geauga Family Farms
In this week's shares
Look for a fantastic mix of some of these items in your share this week.

Cabbage, broccoli, cauliflower, bunching onions, storage onions, cherry tomatoes, parsley, sweet peppers, hot banana peppers, Yummy Orange peppers, green bell pepppers, pumpkins, butternut squash, acorn squash, turmips, daikon radishes, garlic, kale (Red Russian, Winterbore, Lacinato), Swiss chard, kohlrabi, heirloom tomatoes, Roma tomatoes, Lettuce (red leaf, green leaf, Romaine) and Golden Delicious, Honey Crisp, Ginger Gold, Jonagold and Gala 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.
Free spaghetti squash
We will have free spaghetti squash on the truck at our stops this week. If you'd like one or more, just ask Rick, our friendly driver. These are seconds, but while they may not be pretty, they will still taste delicious with a little butter, salt and pepper, or with a healthy helping of your favorite spaghetti sauce on top. 
Corporate pop-ins
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 and squash, 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 or email her at
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?
Pick-up times announced; turkeys still available
You can still order a farm-fresh turkey for Thanksgiving from the Fishers at
 D&S Farm & Garden
 or from our partners Seth & Jessica Sharp at Premium Pastured Meats

The Fishers have pastured turkeys raised on their certified-organic farm and 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.

The Sharps have broad-breasted white turkeys from 15-20 pounds at $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. 
To place your order, call the Sharps at 330-240-0663.

Pick-ups will occur Monday, Nov. 21 from 5 - 6:30 p.m. at the home of Annie Stahlheber, 1081 Forest Cliff Drive, Lakewood, and at Church of the Good Shepherd, 23599 Cedar Road, Lyndhurst, Tuesday, Nov. 22 from 5 - 6:30 p.m. 
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.

Simon & Garfunkel Stuffing
1 1pound loaf country white bread, torn into 3/4-inch pieces (about 10 cups)
1 stick (4 oz.) butter
2 onions, chopped
4 ribs celery, chopped
Salt and pepper
2 cups low-sodium chicken broth
2 eggs
1/3 cup chopped flat-leaf parsley
1 Tbsp. chopped fresh sage
1 Tbsp. chopped fresh rosemary
1 Tbsp. chopped fresh thyme
Place racks in the upper and lower thirds of the oven; preheat to 300 degrees . Divide the bread between 2 rimmed baking sheets. Bake, stirring bread and switching sheets halfway through baking, until bread is toasted, about 20 minutes. Let cool; transfer to a large bowl. Increase the oven temperature to 375 degrees .
In a skillet, melt the butter over medium-high heat. Add the onions, celery, 1 1/2 tsp. salt and 1 tsp. pepper. Cook, stirring, until the vegetables are soft, about 8 minutes.
In a large bowl, whisk together the broth and the eggs. Pour over the bread. Add the vegetables and herbs; toss to combine.
Transfer the stuffing to a greased shallow 3-qt. baking dish. Bake until the top is browned, about 45 minutes.

Butternut Squash with Cilantro
Serves 8
2/3 cup dried cranberries
6 Tbsps. olive oil
3 Tbsps. fresh lime juice
2 Tbsps. sugar
1 tsp. lime zest
3 1/2-pound butternut squash or sweet potatoes peeled, deseeded and cut into 3/4-inch cubes
1 1/2 tsps. ground coriander
1 1/2 tsps. ground cumin
Salt and pepper to taste
1/4 cup chopped cilantro
Preheat the oven to 450 degrees. In a small saucepan, bring the cranberries, 2 tbsp. oil, the lime juice, sugar and 1/4 cup water to a boil. Add the zest, cover and remove from heat.
In a large bowl, combine the squash, coriander, cumin and remaining 4 tbsp. oil. Season; toss to coat the squash. Spread on a large foil-lined baking sheet and roast for about 20 minutes, until tender when poked with a fork. Pour the cranberry mixture over the potatoes; toss to coat. Continue roasting until the squash is tender, about 15 minutes. Season; toss with the cilantro.

Rosemary Mashed Potatoes
1 1/2 pounds baking potatoes, peeled and cut into 2-inch pieces
1 1/2 pounds Yukon Gold potatoes, peeled and cut into 2-inch pieces
6 rosemary sprigs, plus 1 tsp. finely chopped fresh rosemary
Salt and pepper
1 Tbsp. plus 1/2 cup olive oil
2 tsps. lemon zest
In a large pot, combine the potatoes and rosemary sprigs. Add enough water to cover by 1 inch. Season with salt. Bring to a boil, reduce heat and simmer until potatoes are tender, 15 to 20 minutes. Discard the rosemary. Drain the potatoes, reserving 3/4 cup of the cooking water. Reduce the heat to low. Return the potatoes to the pot and toss 1 to 2 minutes to thoroughly dry.
In a small skillet, heat 1 tsp. chopped rosemary and 1 tbsp. oil over medium, swirling the skillet occasionally, until the rosemary is crispy, about 5 minutes. Remove from the heat.
In a large bowl, mash the potatoes. Stir in the remaining 1/2 cup oil and enough reserved cooking water to make the mixture smooth. Mix in the lemon zest; season. Transfer to a serving bowl. Drizzle with the rosemary oil.

Swiss Chard Gratin
3 large bunches Swiss chard, leaves and stems separated and chopped
2 Tbsps. butter
1 large shallot, chopped
1 1/4 cups heavy cream
1 pinch freshly grated or ground nutmeg
1 cup (4 oz.) grated Havarti or Muenster cheese
1 1/2 cups torn white bread (with crust)
Salt and pepper
Preheat the oven to 400 degrees. In a large pot of boiling salted water, cook the chard stems until crisp-tender, 4 minutes. Add the leaves; cook until wilted, 5 to 10 seconds. Drain; let cool. Squeeze out excess liquid; transfer to a shallow 2-qt. baking dish, separating clumps.
In a saucepan, melt 1/2 tbsp. butter over medium. Add the shallot; cook, stirring, until soft, 2 minutes. Add the cream and nutmeg; stir until mixture starts to boil. Add all but 2 tbsp. cheese. Stir until melted; pour over the chard.
In a saucepan, melt the remaining 1 1/2 Tbsps. butter. In a bowl, toss the bread and butter; season. Scatter the bread and remaining cheese over the chard. Bake 20 minutes.

Kale Salad with Chutney Dressing
1/2 cup sunflower oil
1/4 cup mango chutney
2 Tbsps. fresh lemon juice
1 clove garlic, finely chopped
Salt and pepper
3 bunches kale, stems discarded and leaves chopped (about 16 cups)
2 cups cups mixed chopped dried fruit (such as raisins, cranberries and apricots)
3 Tbsps. toasted sunflower seeds
In a blender, puree the oil, chutney, lemon juice and garlic until smooth; season.
In a large bowl, toss the kale and dried fruit. Toss with the dressing and season. Just before serving, garnish the salad with the sunflower seeds.
Make-ahead tip: I like to chop up the kale the day before and toss it with lemon juice and garlic and let it sit overnight. It makes the kale more tender and able to soak up flavors.

Onion & Gremolata Green Beans
2 pounds green beans, trimmed
1 large red onion, cut into thin wedges with some core still attached
3 Tbsps. olive oil
Salt and pepper
1 orange
1 clove garlic, minced
1 Tbsp. finely chopped flat-leaf parsley
1 tsp. finely chopped fresh oregano
Preheat the oven to 425 degrees. In a large bowl, toss the green beans and onion wedges with the olive oil; season. Transfer to a rimmed baking sheet. Roast until the vegetables are tender and browned in spots, 25 to 30 minutes.
Meanwhile, zest half the orange, then cut the orange in half. In a small bowl, mix the zest, garlic and herbs to make the gremolata.
Transfer the vegetables to a large platter. Squeeze the juice from one orange half over the vegetables. Sprinkle with the gremolata.
Recipes from RachelRaymag.com
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!)
Farm Representatives

Laura Dobson, 440-478-9849,
Rachel Machesky216-246-8254,  

Geauga Family Farms, Middlefield, Ohio 44062
Geauga Family Farms, 17201 Bundysburg Road, Middlefield, OH 44062
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