Week 17 Geauga Family Farms CSA Sept. 26, 2017
the person in the White House
should be principled,
should have a philosophy
that relates directly
to organic agriculture.
I will continue to push for that."
~ Alice Waters
Welcome to Week 17 of the CSA season!
This week, I am sharing a letter from a previous newsletter written by our former farm representative Michelle Bandy-Zalatoris. We want to celebrate the things that bring us together, not what divides us. Michelle titled it Common Ground.
"We're all eating our vegetables.
That's good for a wide range of reasons. This CSA harvest nourishes us, it sustains us, it supports local producers and it's an important part of our local economy. One of the most valuable things it does, however, is connect us.
We may disagree on our politics, on our religious views, and on a host of other things, but we have created a community of people who agree on the importance of healthful, organic food and the need to work together to support local farms.
Each week we are all sharing the same harvest and finding this important common ground. In a society that is seemingly intent on highlighting our differences and pitting those with opposing views against one another, this is a pretty powerful experience.
There is hope that we can build from common ground experiences such as this to create a more generous, united and supportive society. No matter what else we believe, we're all eating our vegetables. Together."
Let's continue to allow our desire to nourish our bodies and those of our families to bring us together and to stand united, not divided.
~ 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.
Lettuce, green and colored bell, Yummy Orange and sweet banana peppers, kohlrabi, beets, tomatoes, eggplant, potatoes (regular and sweet), pattypan, yellow and acorn squash, storage and bunching onions, leeks, shallots, broccoli, kale and Swiss chard.
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 beans - $3.75/quart; $12/peck; $20/half-bushel
Green bell peppers - $1.50/each
Basil - $3/bunch
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
Small white or red potatoes - $5/2 lb. bag
Lettuce (green leaf & Romaine) - $2.50/bunch
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 four more weeks in the season, so you must use it now or lose it - they cannot be extended or held for a future season. All make-up shares must be scheduled no later than Oct. 1. Please contact your farm reps if you have any trouble scheduling your make-up shares.
Fall CSA info - sign-up now!
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 fall 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 for the full program; pro-rated pricing applies after that date
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.
We have a smaller number of shares available in the fall, with a more limited number of pick-up locations, so sign up now by clicking here.
Stew beef still on sale!
The ground beef is sold out, but there's still time to fill your freezer with stew beef for soups, stews and stroganoffs this fall and winter. Our stew beef is on sale while supplies last. The sale price is good for up to 5 pounds per member.
Stew beef - $5.50/pound
Place your order now in our farm store here
Needed: Site managers for next summer in Lakewood
Our longtime site managers at our Lakewood pick-up site are "retiring." Sarah Poe and Kathy Mural have manned our booth at at LEAF night for the past several years and babies and summer cottages are taking them away. We thank them for all they've done for GFF and wish them well.
We are looking for one or two volunteers to take over for next summer. Perks come in the form of free veggies. If you're interested, please contact Rachel Machesky at email@example.com or 216-246-8254.
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 some space available for a few corporate deliveries on our Wednesday afternoon route, and would be happy to work with you!
Please contact Rachel Machesky at RMachesky@geaugafamilyfarms.org or 216-246-8254 to discuss 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
The key to this dish is to brown, not steam, the fennel. Keep the pan hot and spread out the fennel, no crowding. Cook in batches if necessary - the only problem will be that you will finish the first batch before the next batch is done. Yes, this dish is that good.
Serves 4 as a side dish
2 large fennel bulbs
¼ cup olive oil
Using a very sharp knife, cut the top and bottom from the fennel bulbs and then remove tough or bruised outer layers. You will end up with a bulb about the size of your fist. Slice the bulbs in half and then remove the cores from the fennel. Then cut the fennel lengthwise into 1/8 inch slices (it is ok if a little thicker). Heat a large skillet or sauté pan over medium-high heat. When hot, add the olive oil and then the fennel slices. Spread the fennel out in the pan to encourage browning. Cook for 10-12 minutes, flipping the fennel slices every few minutes, until golden brown. Remove the fennel from the pan and drain off any excess oil. Season with salt, pepper and lemon juice, to taste. Serve.
Recipe from the Putney Farm website - Adapted from Chez Panisse Vegetables
Serves 2 servings as an appetizer or serves 4 as a garnish
Crispy fried shallots are great solo or as a tasty topping for simple dishes - green beans and mashed potatoes are classics. Shallots can be simply fried in hot oil, but going to the extra effort of breading them first will prove worth the time. As with most shallot recipes, feel free to substitute onions (for onion rings) if you prefer.
8 ounces shallots (about 6 to 8 large shallots), sliced carefully into rings about 1/4-inch thick
Kosher salt, to taste
Ground black and cayenne pepper, to taste
All-purpose flour (about 1/2 inch in the bottom of a wide bowl)
1 egg beaten with 2 tsp water
Bread or cracker crumbs, finely ground (about 1/2 inch in the bottom of a wide bowl)
Cooking fat, such as peanut oil or lard
Separate the shallot rings on a platter and toss with salt. Allow them to rest for at least 15 minutes, then blot dry completely with a towel. Season with peppers. Working one at a time, dredge each ring in flour and shake off the excess. Next, dip it into the egg mixture and let it drain completely. Then dip the ring into the crumbs, coating both sides thoroughly. Set the rings on a platter; do not allow them to touch. Allow the rings to rest for at least 20 minutes. Fill a frying pan with a quarter-inch of oil or lard, and heat over medium-high until a thermometer registers 325 degrees Fahrenheit or the oil begins to shimmer. Fry the rings in batches to avoid overcrowding, for about 3 minutes total, flipping them carefully after the first side is golden. Drain on a towel and sprinkle with salt while hot. Leftovers can be brought back to life by reheating in a 350-degree oven for 10 minutes.
Recipe from MotherEarthNews.com
Butternut & Apple Harvest Soup
This medley of autumn vegetables combine to make a wonderfully warm and comforting soup. Pair this with crusty bread and a salad, and dinner is served.
2 Tbsps. butter
2 large leeks (white and pale green parts
1 large onion, chopped
1 large potato, peeled and cubed
2 cups cubed butternut squash
1 cup diced carrots
1 Granny Smith apple, peeled, cored, and sliced 1/4-inch thick
1 quart chicken stock
1/4 cup dry white wine (optional)
1/2 cup light cream
1/4 tsp. ground nutmeg
Salt and pepper to taste
2 Tbsps. chopped chives
Melt butter in a large pot over medium heat. Stir in leeks and onions, and cook until the onion softens and turns translucent, about 5 minutes. Add potato, squash, carrots, apple, and chicken stock. Bring to a boil, then reduce heat to medium-low, cover, and simmer until the vegetables are soft, about 20 minutes. Carefully puree the soup in batches in a blender, or use a stick blender to puree the soup right in the pot. Once the soup has been pureed, return it to the pot and stir in wine and cream. Season with nutmeg, salt, and pepper; simmer gently for 5 minutes. Ladle into bowls and garnish with chopped chives.
Recipes from Allrecipes.com
Roasted Potatoes & Shallots
6 large shallots, peeled and halved lengthwise
3 Tbsps. extra-virgin olive oil, divided
1 1/2 pounds medium Yukon Gold potatoes, peeled and quartered
Preheat oven to 400°F with rack in lowest position.
Toss shallots with 1 1/2 tablespoon oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a 13-by 9-inch baking pan, spreading evenly. Roast, stirring occasionally, until shallots are golden, about 30 minutes.
Toss potatoes with remaining 1 1/2 tablespoons oil, 1/2 teaspoon salt, and ¼ teaspoon pepper in a bowl, then add to shallots. Roast, turning occasionally, until vegetables are tender and potatoes are crusty, 40 to 50 minutes. Cooks' note: Shallots (but not potatoes) can be roasted (for 30 minutes only) 1 day ahead and chilled.
Recipe from Epicurious
This can be used on potatoes, pasta, green beans - the delicious possibilities are endless!
3/4 cup butter
1/2 cup finely chopped shallots
Combine butter and shallots in small saucepan. Stir over low heat until butter melts. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Before using, stir over low heat until butter melts; keep warm.)
Recipe from Epicurious
The Veggie U Food & Wine Gala
Saturday, Sept. 30
The 925 Building, in the historic lobby of the former Huntington Bank Building in downtown Cleveland at the corner of East 9th Street and Euclid Avenue.
A lineup of Cleveland's talented culinary artists, along with wine and craft beer selections will be highlighted at the event. Live music, a silent auction, a Wine Pull and Veggie U stations to teach guests all about this organization, are also on tap.
Veggie U Classroom Gardens grow in every Cleveland Metropolitan and Akron Public elementary school, as well as schools across the country. Demand for Veggie U far surpasses available funding. Funds from this event help supply curriculum and gardens. Veggie U's goal is to help children learn how real food reaches their plate and how to make better nutritional choices every day.
To get Veggie U Food & Wine Gala tickets, click 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, 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