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       Week  19                          Geauga Family Farm CSA                           Oct. 16, 2018 

The Fair Share     

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"Don't you find it odd
that people put more work
into choosing a mechanic or contractor
than into the person who grows their food?"
Joel Salatin

Coming to a close
Welcome to Week 19 of the of the 2018 summer season. 

Unless you've signed up for a fall share, there is just one week left in the Summer 2018 season after this week. It has been another fantastic year, filled with highs and lows, crops that grew well and some that didn't, good weather and bad, give and take. There are always mixed emotions at the end of the season. While we're sad to see it end, we're happy to take a break and settle into the relatively slower pace of the winter months.

We hope you've enjoyed your experience. Whether it was your first time participating in a CSA program, or you are a seasoned member who has been with us for years, we thank you for joining us. We couldn't do it without you.

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. 
Red or romaine lettucesweet or regular potatoes, colored bells, sweet or hot banana peppers, Swiss chard, kale, cucumbers, chives, butternut squash, storage onions, kohlrabi, beets, beans, cherry or grape tomatoes and jalapeño, poblano or yummy orange peppers.

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.
Green bell peppers: $12/1/2 bushel;  $21 bushel
Jalapeño peppers: $12/peck; $19/1/2 bushel  
Canning colored bell peppers: $12.75/1/2 bushel 
Sweet potatoes (seconds): $12.75/1/2 bushel 
Poblano peppers: $16/peck; $29/1/2 bushel 
Hot banana peppers: $14/1/2 bushel; 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
Sweet potatoes: $4/2 pounds
Mini colored bell peppers: $4/12 (approx.)
Butternut squash: $2.25/each
Potatoes: $4/2 pounds
Kale: $2.50/half-pound
Green beans: $4.50/pound

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 Potatoes, Onions & Carrots
1 1/2 pounds small red potatoes, halved
3 large red onions, cut lengthwise into 1/2-inch wedges (keep root ends intact)
6 carrots, cut diagonally into 1-inch pieces
8 large shallots, halved lengthwise
6 Tbsps. olive oil
Salt and freshly ground black pepper
Preheat oven to 450° with racks in upper and lower thirds. Oil 2 large rimmed baking sheets. Toss potatoes, onions, carrots, and shallots with oil, 1 teaspoon salt, and 1/2 teaspoon pepper in a large bowl. Divide vegetable mixture between baking sheets. Roast vegetables, stirring occasionally and switching position of sheets halfway through, until vegetables are tender and golden, about 1 hour.
Recipe from Epicurious

Sauteed Swiss Chard with Onions
3 pound green Swiss chard (about 2 large bunches)
2 Tbsps. olive oil
2 Tbsps. unsalted butter
2 medium onions, halved lengthwise and thinly sliced
2 garlic cloves, finely chopped
Cut stems and center ribs from chard, discarding any tough portions, then cut stems and ribs crosswise into 2-inch pieces. Stack chard leaves and roll up lengthwise into cylinders. Cut cylinders crosswise to make 1-inch-wide strips.
Heat oil and butter in a large heavy pot over medium heat until foam subsides, then cook onions and garlic with 1/2 tsp. salt and 1/4 tsp. pepper, covered, stirring occasionally, until onions begin to soften, about 8 minutes. Add chard stems and ribs, 1/2 teaspoon salt, and 1/4 tsp. pepper and cook, covered, stirring occasionally, until stems are just tender, about 10 minutes. Add chard leaves in batches, stirring until wilted before adding next batch, and cook, covered, stirring occasionally, until tender, 4 to 6 minutes. Transfer with a slotted spoon to a serving bowl.
Recipe from Epicurious

Root Vegetable Gratin
4 Tbsps. unsalted butter, divided, plus more for baking dish
1 1/2 cups coarse fresh breadcrumbs
1 1/2 cups grated Parmesan, divided
6 sprigs thyme plus 1 tablespoon leaves
Kosher salt, freshly ground pepper
3 cups heavy cream
1 cup low-sodium chicken broth
1 1/2 pounds celery root, peeled, sliced 1/16" thick
1 pound rutabaga, peeled, sliced 1/16" thick
1 pound turnips, peeled, sliced 1/16" thick
1 pound Yukon Gold potatoes, peeled, sliced 1/16" thick
2 garlic cloves, thinly sliced
Preheat oven to 400°. Butter a shallow 2-quart baking dish. Melt 2 tablespoons butter in a medium skillet over medium-high heat. Add breadcrumbs; cook, stirring often, until golden brown, 5-7 minutes. Transfer to a small bowl and toss with 1/2 cup Parmesan and 1 Tbsp. thyme leaves; season with salt and pepper.
Bring cream, broth, thyme sprigs, and remaining 2 Tbsps. butter to a simmer in a medium saucepan over medium heat; season with salt and pepper. Remove from heat, cover, and let sit 10 minutes; discard thyme. Cover and keep warm.
Toss vegetables and garlic in a large bowl; season with salt and pepper. Arrange 1/3 of vegetables in dish and top with 1/2 cup Parmesan. Repeat layers; top with remaining vegetables. Pour cream mixture over; place a piece of parchment paper directly on top of vegetables.
Bake until vegetables are crisp-tender and cream is thickened, 50-60 minutes. Uncover, top with breadcrumbs, and bake until gratin is bubbling and breadcrumbs are brown, 15-20 minutes longer. Let sit 10 minutes before serving.
Recipe from Epicurious
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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