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       Fall Week  1                       Geauga Family Farm CSA                           Nov. 1, 2018 

The Fair Share     

What's cropping up!
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"One must maintain a little bit of summer,
even in the middle of winter."
~ Henry David Thoreau
IMPORTANT: Updated pick-up times & locations

Church of the Good Shepherd - 23599 Cedar Road, Lyndhurst - 5 - 6 p.m.

Eddy's Fruit Farm - 12079 Caves Road, Chesterland - 2:45 to 4 p.m.

Farm pick-up - 17050 Nash Road, Middlefield - 3 - 7 p.m. 

Lakewood - Stahlheber residence - 5 - 7 p.m.
(Members sent address in a separate email)

Materion Corp. - 6070 Parkland Blvd., Mayfield Heights - 12:45 p.m. 
(Employees only)

Mustard Seed Market - 6025 Kruse Drive, Solon - 11 a.m - 7:30 p.m. 
(Truck stays until noon with refrigerated items)

The Grove - 425 Commerce Parkway, Mayfield Village - 1:15 to 2:15 p.m. 
(Grove service drive off Route 91) 


ElTech Building - 100 7th Ave., Chardon - 3 - 4 p.m. 
(Front parking area)  

Farm pick-up - 17050 Nash Road, Middlefield - a.m. - 3 p.m.

Lowe's Greenhouses, Florist & Gift Shop - 16540 Chillicothe Road, Bainbridge - 1 - 5:30 p.m.   
(Truck stays until 2 p.m. with refrigerated items) 

St. Andrew Episcopal Church - 7989 Little Mountain Road, Mentor - 10 - 11 a.m. 

St. Noel Church - 35200 Chardon Road, Willoughby Hills - 8:30 - 9:30 a.m.

St. Paul's Episcopal Church - 2747 Fairmount Blvd., Cleveland Heights - 10:45 a.m to 12 p.m. 
The Fall 2018 CSA program begins!
Welcome to Week 1 of the of the 2018 fall season. 

Thank you for signing up for a fall share. We feel sure you will love all the fall veggies you'll be seeing for the next three weeks, including items you can store well into the winter, such as potatoes and squashes. Our menus have changed for the winter already to incorporate chilis and soups, stews and roasted meats.

Be sure to check out the yummy recipes in this issue of The Fair Share. The vegetarian sweet potato recipe is a meal in itself.

John Egan, Constance Hendrick 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, potatoes, apples, eggplant, bunching onions, butternut or acorn squash, kohlrabi, peppers, tomatoes and sweet potatoes.

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.
Bulk items  
Want to do some canning, make homemade pickles or sauerkraut? You'll find the following bulk items, as well as smaller quantities of a lot of other veggies, in our farm store here. Look for even more items as we progress through the season.
Canning colored bell peppers: $12.75/1/2 bushel 
Now in our farm store  
In addition to bulk items and those listed below, we have all kinds of produce and non-produce items in our farm store including bread, honey, jams and more. Anyone is welcome to purchase extras from our farm store here

Potatoes: $3.75/2 pounds
Beets: $3/bunch
Shallots: $3/half-pound
Acorn squash: $3.25/each
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

5-Ingredient Mexican Stuffed Sweet Potatoes
For the Sweet Potato Boats:
2 large sweet potatoes
cup black beans, rinsed and drained
1/2 cup prepared salsa, plus additional for serving
large eggs
1-2 avocados, sliced
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.
Optional, for topping:
Chopped fresh cilantro cheese, nonfat Greek yogurt or sour cream.
Recipe from Well-Plated

Creamy Mashed Kohlrabi
1 large kohlrabi (or 2-3 small) (about 4 cups), cubed 
2 Tbsp. butter
1/2 cup milk
1.5 Tbsp. sour cream
2 large green onions, minced
2 cloves garlic, chopped
Salt and pepper to taste
Salt-free multi-seasoning
Put a medium pot of water to boil. Peel and Cut Kohlrabi into small cubes. Add to pot of water. Lightly salt water and boil at least 15 minutes until Kohlrabi is fork tender. While the kohlrabi cooks. Mince the Green onions and garlic. Add garlic, green onions, sour cream and butter to the bowl of a food processor. Leave the milk ready on the side. When the kohlrabi is fork-tender, drain it. Add well-drained vegetable into the food processing bowl. Cover and process, adding milk as needed to achieve your desired consistency. Return puree to warm pan and heat through as needed. 
Recipe from SparkPeople

Baked Acorn Squash & Apples

acorn squash

little water

apples, cored and sliced thin

1/4 cup butter, melted

Maple syrup

Pumpkin pie spice

Preheat oven to 350.

Cut the acorn squash and scoop out the seeds and strings.

Put a little water in a baking pan; place the halves face down and bake for 1/2 hour.

Then, take it out and put the sliced apples in the middle (some will fall over the sides, it's okay); drizzle with butter and maple syrup and sprinkle with pumpkin pie spice.

Bake for another 1/2 hour to 40 minutes (until the apples are soft and browning).

Put your acorn squash halves on individual plates; scoop up the stray apples and stray maple syrup and spoon over the squash.

Recipe from
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!)
Farm Representative

John Egan, 440-749-6137,  
Constance Hendrick, 214-636-0335,

Geauga Family Farms, Middlefield, Ohio 44062
Geauga Family Farms, 16505 Mumford Road, Burton, OH 44021
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