Fall Week 2 Geauga Family Farm CSA Nov. 8, 2018
"Our deep respect for the land and its harvest
is the legacy of generations of farmers
who put food on our tables, preserved our landscape, and inspired us with a powerful work ethic."
~ James H. Douglas, Jr.
There may be more than frost on that pumpkin!
Welcome to Week 2 of the of the 2018 fall season.
Snow is in the forecast for the next few days, but no need to worry about it affecting the veggies in your shares.
Cool-season veggies like those with edible leaves: beets, lettuce, spinach, carrots and radishes; and those grown for their immature flowers: broccoli and cauliflower, as well as other cole crops such as cabbage, collards, kohlrabi and Brussels sprouts; and even potatoes, onions and cilantro, grow best at temperatures about 15 degrees cooler than those needed by summer crops.
So, many can even endure a light frost, and most of these items store for much longer periods of time than summer crops do, so you'll be able to keep many of these items on-hand for the holidays.
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, peppers (Yummy Orange, hot banana & green bell), beets, radishes, mixed greens potatoes, apples, bunching onions, apples, regular 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 - seconds only
You'll find the following bulk items in our farm store here
Sweet Potatoes: $11.50/1/2 Bushel
Storage onions: $11.50/1/2 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
Storage Onions: $2/pound
Sweet Potatoes: $4/2 pounds
Stock up on grass-fed ground beef and other items while supplies last.
Grass-fed beef: $5.99/pound
Non-organic pears: $2.50/bag of approx. 6
Pumpkin pies: $10/each
Amish-made jam (assorted flavors): $3.25/half-pint; $5.25/pint
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 JEgan@geaugafamilyfarms.org.
Since Thanksgiving is just around the corner, we will be featuring some recipes perfect for your holiday meals in the last two newsletters of 2018. But don't be afraid to try out these delicious recipes beforehand. We bet they'll taste good anytime!
4 Tbsps. unsalted butter, melted, plus more for buttering the baking dish
3 cups mashed sweet potatoes (3 to 4 large potatoes; about 1 3/4 pounds)
1/2 cup milk
1/4 cup brown sugar, packed
1 tsp. pure vanilla extract
1/2 tsp. kosher salt
2 large eggs
1/2 cup all-purpose flour
1/2 cup brown sugar, packed
4 Tbsps. unsalted butter, melted
1/4 tsp. kosher salt
3/4 cup chopped pecans
For the filling: Preheat the oven to 350 and butter a 2-quart baking dish.
Whisk together the butter, mashed sweet potatoes, milk, brown sugar, vanilla, salt and the eggs in a large bowl. Transfer to the prepared baking dish.
For the topping: Combine the flour, brown sugar, butter and salt in a medium bowl until moist and the mixture clumps together. Stir in the pecans and spread over the top of the sweet potatoes in an even layer. Bake until mostly set in the center and golden on top, 25 to 30 minutes. Serve hot.
Recipe from FoodNetwork.com
Spiced Peppers & Eggplant
4 garlic cloves
3/4 tsp. coriander seeds, crushed
3/4 tsp. cumin seeds, crushed
Pinch of saffron threads (optional)
4 sweet peppers, any color (about 1 pound), cut into 2-inch strips
1 large eggplant (about 1/2 pound), quartered lengthwise cut into 2x1-inch pieces
Kosher salt, freshly ground pepper
2 Tbsps. red wine vinegar
1 cup torn fresh basil leaves
Heat oil in a large skillet over medium-high heat. Add garlic, coriander, cumin and saffron, if using; cook, stirring often, until garlic is softened, about 4 minutes. Add sweet peppers and eggplants; season with salt and pepper. Cook, tossing occasionally, until vegetables are tender, 15-20 minutes. Remove from heat and add vinegar. Just before serving, add basil and toss to combine.
Recipe from Epicurious.com
Roasted Butternut Squash Salad with Warm Cider Vinaigrette
1 (1 1/2-pound) butternut squash, peeled and 3/4-inch) diced
Good olive oil
1 Tbsp. pure maple syrup
Kosher salt and freshly ground black pepper
3 Tbsps. dried cranberries
3/4 cup apple cider or apple juice
2 Tbsps. cider vinegar
2 Tbsps. minced shallots
2 tsps. Dijon mustard
4 oz. baby arugula, washed and spun dry
1/2 cup walnuts halves, toasted
3/4 cup freshly grated Parmesan
Preheat the oven to 400.
Place the butternut squash on a sheet pan. Add 2 tablespoons olive oil, the maple syrup, 1 teaspoon salt and 1/2 teaspoon pepper and toss. Roast the squash for 15 to 20 minutes, turning once, until tender. Add the cranberries to the pan for the last 5 minutes.
While the squash is roasting, combine the apple cider, vinegar, and shallots in a small saucepan and bring to a boil over medium-high heat. Cook for 6 to 8 minutes, until the cider is reduced to about 1/4 cup. Off the heat, whisk in the mustard, 1/2 cup olive oil, 1 teaspoon salt, and 1/2 teaspoon of pepper.
Place the arugula in a large salad bowl and add the roasted squash mixture, the walnuts, and the grated Parmesan. Spoon just enough vinaigrette over the salad to moisten and toss well. Sprinkle with salt and pepper and serve immediately.
Recipe from FoodNetwork.com
Cream of Butternut Squash Soup
4 cups cubed peeled butternut squash (about 1 pound)
2 medium potatoes (about 1 pound), peeled and cubed
1 medium onion, chopped
4 cups water
4 cups chicken broth
1 cup half-and-half cream
1/4 tsp. salt
1/4 tsp. pepper
Chopped fresh parsley, for garnish
Recipe from TasteofHome.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!)
John Egan, 440-749-6137,
Constance Hendrick, 214-636-0335,
Geauga Family Farms, Middlefield, Ohio 44062