Fall Week 3 Geauga Family Farms CSA Nov. 9, 2017
Appreciating the finer vegetables
Welcome to Week 3 of the Fall CSA season!
This week marks the halfway point of the fall season. With each delivery, I become more and more nostalgic about the tasty vegetables in my share, knowing that in a few weeks I will have to return to purchasing produce at the grocery store.
I'll miss the crisp lettuce, firm radishes and fragrant parsley. I won't get to taste another tomato with even half the flavor of the heirloom cherry tomatoes for months.
Saving my acorn and butternut squashes and extending the life of my onions and potatoes by keeping them in a cold corner of my garage will put off the separation anxiety, but not forever.
By midsummer, we almost start to take for granted the abundance of amazingly fresh veggies in our weekly shares, and dread one more kohlrabi. But soon, most of our food will come from some factory farm far, far away grown by farmers we don't know and shipped thousands of miles to reach our plates. By April, we'd be happy if a pile of zucchinis suddenly materialized on our front porch instead of dismayed by yet another summer squash to figure out some new way to cook.
So, appreciate the produce in your fall shares; but be thankful that there are still three weeks left!
~ 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.
Apples (Empire), cabbage, parsley, shallots, garlic, beets, Yummy Orange peppers, eggplant. cherry tomatoes. kale, candy onions, lettuce (red leaf or Romaine), butternut squash and Roma tomatoes.
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 for preserving your favorite veggies for stews and soups all winter.
Eggplant - $2/each
Green bell peppers - $1.50/each
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 (3-4 small bulbs in a bunch)
Sweet Potatoes - $3.50/2-lb. bag
Lettuce (green leaf & Romaine) - $2.50/bunch
Butternut squash - $2/each
Acorn squash - $3.50/each
Radishes - $2.50/bag (about 8, depending on size)
Leeks - $3.50/bunch (3 or more in a bunch, depending on size)
Bunching onions - $2/bunch
Parsley - $3/1/4 pound
Grass-fed beef filets available
We have a small quantity of grass-fed beef filets available at $7.50 each while supplies last. Each filet is about a half-pound. To order, visit our farm store now. I wouldn't wait long - they sell out quickly! Find them in our farm store here
The below jam flavors are on sale while they last, pint sizes only. They are $4 each. Find them in our farm store here.
|Blackberry w/seeds||Blackberry - no seeds|
|Red raspberry w/seeds||Black raspberry w/seeds|
|Pumpkin butter||Apple butter|
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
Eggplant & Tomato Pie
2 tomatoes, sliced
1 onion, diced
2 cloves garlic
1/4 - 1/3 cup breadcrumbs
1 Tbsp. butter, melted
1 Tbsp. pesto
Cheddar cheese, shredded, to taste
Recipe adapted from keyingredient.com
Peel and cube eggplant, boil until soft and tender, then drain water and mash. Add diced onion, garlic, breadcrumbs, egg, melted butter and pesto to the mash; mix well. Grease a pie pan. Slice one tomato and layer on bottom of pan. Add the eggplant mixture. Slice the remaining tomato and layer on top of eggplant mixture. Add shredded cheddar cheese and sprinkle with fresh parsley. Bake at 350° for 30 minutes or until golden brown.
Hearty black bean and pumpkin soup
3 Tbsps. butter
1 small white onion, diced
1 tsp. salt, divided
1 (3 1/2 pound) pumpkin, seeded, peeled and diced
1 cup fresh baby spinach
3 (15-oz) cans black beans, drained
1 (16-oz) can diced tomatoes
3 cloves garlic, minced
1/2 tsp. pepper
4 cups vegetable broth
1 tsp. thyme
1 tsp. rosemary
1/2 tsp. sage
1/2 tsp. chili powder
1/4 tsp. cayenne
2 Tbsps. pumpkin seeds
Parmesan cheese, for serving
Recipe from Sprouts.com
Heat butter in a large soup pot. Add onions, sprinkle with ¼ teaspoon sea salt; cover and cook for 3 to 4 minutes or until onions are tender.
Add diced pumpkin, spinach, black beans, tomatoes, garlic, pepper, broth, thyme, rosemary, sage, chili powder, cayenne and remaining sea salt.
Bring to a simmer and cook for 20 minutes or until the pumpkin is tender.
Remove from heat. Sprinkle with pumpkin seeds and Parmesan cheese. Serve warm.
Five-Ingredient Mexican Stuffed Sweet Potatoes
2 large sweet potatoes
1 cup black beans, rinsed and drained
1/2 cup prepared salsa, plus additional for serving
4 large eggs
1-2 avocados, sliced
Chopped fresh cilantro, cheese, nonfat Greek yogurt or sour cream for topping.
Preheat the oven to 400. Scrub the potatoes (do not peel or pierce) and arrange in a single layer on an ungreased baking sheet. Bake until the potatoes are tender, 50-60 minutes, depending upon the size of your potatoes. Set aside until cool enough to handle.
Slice the potatoes in half lengthwise, then carefully scoop the insides into a mixing bowl, leaving a 1/4-inch-thick border on all sides and the bottom. Add the beans and salsa to the mixing bowl, then mix to combine. Stuff the filling back into the sweet potatoes, diving evenly among the potato halves. Make a well in the center of each for the egg. To ensure even egg cooking, make sure the well is as wide (or even a bit wider) as it is deep.
Crack one egg inside each well, then bake for 10-15 minutes, until the egg is just set (the deeper and narrower the well, the longer the eggs will take to cook; the wider the well, the faster). Serve immediately, topped with avocado and any other desired toppings.
Recipe from WellPlated.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, 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