Fall Week 1 Geauga Family Farms CSA Oct. 26, 2017
Welcome to Week 1 of the Fall CSA season!
You are among the lucky folks who are able to put off buying your produce at the grocery store for another six weeks. The return to veggies that have traveled so far to arrive on our dinner tables is not something we look forward to at the end of each summer.
We can only hope that we have canned, pickled, frozen, dried or otherwise preserved enough to hold us over throughout the long winter ahead. The items in your fall shares will often be produce that keeps a while, such as winter squashes, potatoes, garlic and onions. Find a cool, dry place in your basement or garage and they will be around for quite some time.
We are happy you have decided to join us for another six weeks, seven counting the Thanksgiving hiatus. We are excited to have the opportunity to provide you with fresh-from-the-farm goodness into December.
Check below for pick-up times starting today. For returning members, many of us will be picking up on different days, and some of us at different sites. Remember to set a new reminder in your smart phone so you don't forget when (and where!) to pick up your fall share.
~ 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.
Sweet potatoes, regular potatoes, Yummy Orange peppers, lettuce, butternut squash, storage onions, tomatoes, radishes, kale, bok choy and garlic.
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 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
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 - no seeds
Red raspberry w/seeds
Black raspberry w/seeds
It's not too late to sign up for fall
You can still extend your season of fresh, local, organic produce with our fall share. Sign up anytime before the end of the fall season and receive pro-rated pricing for the remaining weeks.
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 through 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 works out to $27 a week
- 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 when signing up; pro-rated pricing applies after the first week of the program
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.
Sign up now by clicking here or visit our website.
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.
Thank you to our Lakewood volunteers, new & old
Members Rebecca Bible-Churavy and Kathy Smith have stepped up and offered to take over for Sarah Poe and Kathy Mural, longtime site managers at our Lakewood pick-up site. We are so thankful for our wonderful members/site managers. We couldn't do it without you!
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 space available for corporate deliveries on our routes and would be happy to work with you! Please contact Rachel Machesky at RMachesky@geaugafamilyfarms.org or 216-246-8254 for more 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
Roasted Pumpkin Seeds
Seeds from one pumpkin
1 Tbsp. olive oil
Salt and pepper
Recipe from Bon Appetit
Scrape seeds and any attached fibers from pumpkin using a large metal spoon. Place seeds in a colander and rinse well to help separate seeds from fibers. Set seeds aside. Cook seeds in a medium saucepan of boiling salted water until beginning to look translucent, 5-7 minutes. Drain and transfer to a paper towel-lined baking sheet; pat well to dry.
Preheat oven to 425°. Spread seeds on a rimmed baking sheet, toss with olive oil, and season with salt and pepper. Roast until golden and crisp, 12-15 minutes. Let cool completely.
Spice It Up
After seasoning seeds with olive oil, salt, and pepper, toss with one of the following combinations:
1/2 tsp. each turmeric and chile powder
1/2 tsp. Aleppo pepper, 1/2 tsp. ground cumin
1/2 tsp. ground Szechuan peppercorns
1 Tbsp. sugar and 1/4 tsp. cinnamon
3 eggplants, skinned, sliced 1/4 - 1/2-inch thick
Olive oil (as needed)
Salt & pepper
1/2 - whole green pepper, chopped
1/2 pound Baby Bella mushrooms, diced
1 lb. ground beef
1 medium onion, peeled and chopped
1 (8 ounce) can tomato sauce
1 tsp. dried oregano
2 Tbsps. fresh minced garlic
3 Tbsps. butter
1/2 tsp. salt
1/2 tsp. fresh ground black pepper
2 Tbsps. flour
1 cup half-and-half or heavy whipping cream
1/2 cup grated Parmesan cheese
Preheat oven to 350°. Peel and slice the eggplants. Brush a cookie sheet with olive oil. Coat each side of sliced eggplant with olive oil and sprinkle with salt and pepper. Place the eggplant slices on cookie sheet; broil under the broiler until brown; turn and broil the other side, brushing with oil as needed, about 6-8 minutes on each side.
Grease a 9 x 9 pan. Arrange half of the eggplant slices in the bottom.
In a large skillet, combine beef, onions and peppers; add in mushrooms once onions & peppers start to get a little soft; cook, stirring until the beef is no longer pink and the vegetables are soft almost; drain fat.
Add garlic, tomato sauce, oregano, salt and pepper to taste; pour mixture over eggplant slices.
Arrange the remaining eggplant slices over the beef mixture.
Prepare the cheese sauce: Melt the butter in a saucepan, whisk in flour, 1/2 tsp. salt and pepper; gradually stir in half-n-half or whipping cream, cook and stir over medium heat until thick and bubbly.
In a small bowl, beat egg; stir in some of the hot sauce, then add egg to sauce mixture, mix well; add in Parmesan cheese, and stir again. Pour cheese sauce over mixture in baking dish.
Bake 45 minutes; cut into squares.
Recipe adapted from food.com by member Rosaline Hettel.
Roasted Radishes & Carrots
1 bunch small to medium radishes, about 12
1 - 2 carrots, cut into 3-inch quarters (Do not use "baby" carrots!)
1 Tbsp. olive oil
1 tsp. dried thyme
Kosher salt and freshly ground black pepper
Preheat the oven to 450°.
Place the radishes and carrots on a baking sheet and toss with the olive oil, thyme, salt and pepper. Roast until tender yet firm in the center, about 20 minutes. Squeeze with a little lemon juice and serve.
Recipe from FoodNetwork.com
Serves 8 to 10
1 bunch (about 2 dozen) small radishes
8 slices of your favorite dark or white bread, cut into quarters*
1/2 cup unsalted butter, room temperature
Coarse salt or sea salt
*Purchase whole loaves of bread that you will slice yourself.
Wash (don't peel) and trim radishes; set aside a dozen or so of the nicest leaves.
Place the washed whole radishes in a plastic container; fill container with enough water to cover the radishes, add 4 to 6 ice cubes, and refrigerate for at least one hour.
Just before serving, thinly slice radishes into rounds (sliced paper thin like translucent sheets of ice). Each radish round should be tipped with color. Chop or sliver radish leaves.
Spread one side of each piece of bread generously with butter. Top with some chopped radish leaves and then cover with the slices of radishes. Serve with salt.
Recipe from What's Cooking America
Sautéed Bok Choy
2 Tbsps. vegetable oil
2 medium garlic cloves, minced
1 tsp. freshly grated ginger (from 1/2-inch piece)
1/4 tsp. red pepper flakes
1 1/2 pounds bok choy, cleaned, ends trimmed and cut on the bias into 1-inch pieces
1 Tbsp. soy sauce
1 Tbsp. water
1/4 tsp. toasted sesame oil
In a large frying pan with a tight-fitting lid, heat the vegetable oil over medium-high heat until shimmering. Add the garlic, ginger, and red pepper flakes and cook, stirring constantly, until fragrant but not brown, about 30 seconds.
Add the bok choy and, using tongs, fold it into the garlic-ginger mixture until coated, about 1 minute. Add the soy sauce and water, cover, and cook until steam accumulates, about 1 minute. Uncover and cook, stirring occasionally, until the greens are just wilted, the stalks are just fork tender but still crisp, and most of the water has evaporated, about 2 minutes.
Turn off the heat, stir in the sesame oil and season with salt if desired.
Recipe from chowhound.com
1/4 cup butter, softened
1 Tbsp. chopped fresh dill
1 clove garlic, minced
1 tsp. grated lemon zest
1/2 tsp. ground cumin
1/4 tsp. salt
1/4 tsp. ground black pepper
1 large head cauliflower, leaves trimmed
Preheat oven to 350°.
Mix butter, dill, garlic, lemon zest, cumin, salt, and ground black pepper in a bowl.
Cut cauliflower stem flush with the rest of the head so it can stay upright in a casserole dish. Spread butter mixture evenly over the top and sides of cauliflower, place in a casserole dish, and cover with foil.
Roast in the preheated oven until tender and cooked through, about 1 1/4 hours. Transfer to a platter and spoon any liquid in the casserole dish over the cauliflower.
Recipe from AllRecipes.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