Week 17 Geauga County, Ohio Sept. 27, 2016
"Whenever there are in any country uncultivated lands and unemployed poor,
it is clear that the laws of property
have been so far extended as to violate natural right. The earth is given
as a common stock for man to labor
and live on. The small landowners are the most precious part of a state."
~ Thomas Jefferson
Welcome to Week 17 of the Geauga Family Farms Summer Season. Cool autumn evenings have been getting us in the mood for some of our favorite comfort foods. While many look to meat and potatoes when it comes to the comfort food category, we have found the items in our share boxes to fill the role quite nicely. Creamy yellow squash casserole, earthy roasted butternut squash soup, homemade cinnamon applesauce and pasta with roasted tomato and eggplant sauce bring cozy comfort to the dinner table - perfect for sharing with friends and family.
We hope you take comfort in knowing that even though we are nearing the end of our summer season, there is an opportunity to continue to receive local, organic produce with our fall share. The program will run from late October to early December. We do a single share size (similar to our medium) during the fall, but fill the boxes with items that will store well into the winter. It's a great way to stock up and extend the season. See below for details.
Will we see you at our fall harvest celebration this Saturday? We've packed a range of fun activities into the afternoon. Think pumpkins and corn mazes, a scavenger hunt, kettle corn, apple cider and the warm hospitality of our farm families. It will be a beautiful day in the country, and a great way to celebrate autumn. Celebrating a great season with kind people and delicious food - I can't think of anything more comforting!
~ with Laura Dobson, Rachel Machesky and the farmers 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), kale (lacinato, winterbore, red Russian), Swiss chard, collard greens, turnips, green and yellow beans, leeks, shallots, garlic, onions (storage, sweet, bunching), green bell peppers, banana peppers (hot, sweet), jalapeños, yummy orange peppers, zucchini, yellow squash, eggplant, tomatoes (regular, cherry, Roma), patty pan squash, butternut squash, acorn squash, spaghetti squash, pie pumpkins
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.
In our farm store
Green leaf and red leaf - $2.50/each
Red & yellow storage onions - $2/pound
Sweet onions - $2.25
Shallots - $3/half-pound
Cherry tomatoes - $3.50/pint
Acorn squash - $3.50 (lg), $2 (sm)
Butternut squash - $3.50 (lg), $2 (sm)
Beets - $3/bunch
Leeks - $3.50/bunch of 3
Fall Harvest Celebration
Last call for Fall Harvest Celebration reservations!
We are getting more and more excited about our upcoming Fall Harvest Farm Tour on Saturday, Oct. 1 from 2-5 p.m. Join us at the home of Lester and Martha Hershberger for farm tours, old-fashioned games (bobbing for apples, sack races, etc.), a pumpkin patch, kettle corn, fresh cider and more!
There will be farm-fresh eggs, pork, chicken, grass-fed beef, pumpkins and corn stalks available for purchase. It will be a great opportunity to stock up for the winter.
Mark your calendars and reserve your free tickets today, so we know about how many to expect. Here is a link to the farm store for reservations: RESERVATIONS
The Hershberger Farm is located at 17570 Tavern Road, Middlefield.
Bring comfortable shoes, sunscreen, bug spray, cash for any fall decorations or farm products.
Help us celebrate a great season together!
Fall shares available now!
Extend your season of fresh, local, organic produce with our fall share. Here are the details
- Our program will run for six weeks, beginning Oct. 23 and ending Dec. 3
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 $150
Deliveries will occur on Thursdays and Saturdays
Shares will be produce only, with extras such as eggs, beef and honey available throughout the season
We have a smaller number of shares available in the fall, with a more limited number of pick-up locations.
Find a sign-up link, here
We include recipes each week using the items in your share. While our in-house chefs Rachel and Michelle always have 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
1/2 cup grated Parmesan
1 cup shredded sharp cheddar
1/2 cup sour cream
Salt and freshly ground black pepper
1 sleeve crackers, crushed medium to fine (recommended: Ritz)
Preheat the oven to 350. Grease a 2-quart casserole dish.
Heat the oil in a large skillet over medium heat. Sauté the squash, onion and butter until soft. Transfer to a bowl and stir in the Parmesan, cheddar and sour cream. Add salt and pepper, to taste.
Place in the prepared casserole dish and sprinkle the cracker crumbs evenly over the top. Bake for 20 minutes or until the top is golden and bubbly.
Creamy Vegan Roasted Tomato and Eggplant Sauce
2 cups eggplant cubed
1 onion, roughly chopped
3 cups tomatoes, roughly chopped - I used heirlooms but cherry or any other version will work as well
3 large or 4 medium cloves of garlic
¼ cup olive oil
1 tsp. salt
½ tsp. pepper
2 tsp. Italian seasoning
2 cups non-dairy milk (soy, almond, etc.)
16 oz. pasta
1 cup basil, diced
Preheat oven to 375. In order to not have to reheat the sauce, it's best to have the milk heated or at room temp so you can take out of the fridge.
Place eggplant, tomato onion and garlic on a roasting pan. Add olive oil and spices. Mix until well coated.
Roast in oven for 40 minutes or until eggplant begins to brown and tomatoes soften.
Meanwhile, cook pasta according to directions.
If milk is chilled, slightly heat in a pan until warm. Skip this step if milk is at room temperature.
Add all the veggies from your roasting pan and milk into a high speed blender. Mix until combined. Taste and add any additional spices. I added a dash more of the salt, pepper and Italian seasoning. You can also add red pepper flakes to spice it up! If sauce is not warm enough, you can heat further in a pan.
Once pasta is cooked and drained, top with sauce and a sprinkle of basil and enjoy.
Recipe from thesimplekitchen.net
Roasted Butternut Squash and Sage Soup
Roasted winter squash is blended with fresh sage for a smooth, elegant soup lightened up with Greek yogurt
1 medium butternut squash, peeled, seeded and chopped
3 Tbsps. olive oil, divided
Kosher salt and freshly ground black pepper, to taste
2 cloves garlic, minced
1 Tbsp. chopped fresh sage
1 (15.5-ounce) can chicken or vegetable broth
1/4 cup milk
1/4 cup Greek yogurt
Heavy cream, for garnish
Chopped walnuts, for garnish
Preheat oven to 400. Line a baking sheet with parchment paper.
Place butternut squash onto prepared baking sheet. Add 2 tablespoons olive oil, salt and pepper, to taste, and gently toss to combine. Place into oven and roast until softened and cooked through, about 40 minutes. Let cool 5 minutes before pureeing in a blender until smooth.
Heat remaining 1 tablespoon olive oil in a large stockpot or Dutch oven over medium heat. Add garlic and sage and cook, stirring frequently, until fragrant, about 1-2 minutes. Add chicken broth and 1/2 teaspoon salt and bring to a boil; reduce heat and simmer for 5 minutes. Remove from heat and stir in milk and Greek yogurt.
Puree with an immersion blender; season with salt and pepper to taste.
Serve immediately, garnished with heavy cream and walnuts.
Recipe adapted from The Professional Palate and Cupcakes & Kale Chips
A great side dish for fall dinners.
6-8 tart apples, peeled, cored and chopped
2 Tbsp. ground cinnamon
1/2 -3/4 cup of water (or apple cider)
Place all ingredients in a medium saucepan over medium heat. Cover with lid and cook for approximately 20 minutes until apples are soft, stirring mixture every few minutes to prevent sticking. Mash apples with a spoon for a chunkier consistency, or use an immersion blender for a smoother consistency. Delicious warm or cold.
Serves 6 as a side dish.
Recipe by Michelle Bandy-Zalatoris
The Art of Vegetable Butchery with Cara Mangini
6 p.m., Sept. 30
Spice Acres, a Countryside Initiative farm, 9570 Riverview Rd., Brecksville
Cara Mangini, author of The Vegetable Butcher and owner and executive chef of Little Eater in Columbus, will discuss her best tips and tricks to grow, shop, cook and eat seasonally and artfully. Books will be available for purchase and signing; proceeds benefit The Countryside Conservancy.
The presentation begins at 7 p.m. and tickets are $20. Or come early for an extra dose of vegetable chatting at the Meet and Greet. Seasonal appetizers and cocktails from Spice Catering Co. will be served. Meet and Greet begins at 6 p.m.; tickets (including presentation) are $50.
Click here to purchase tickets. Read more about Cara and The Vegetable Butcher 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.
(ONLY between the regular business hours of 9 a.m. - 5 p.m. Monday - Saturday PLEASE!)
Michelle Bandy-Zalatoris, 216-321-7109,
Laura Dobson, 440-478-9849,
Rachel Machesky, 216-246-8254,
Geauga Family Farms, Middlefield, Ohio 44062