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       Week  17                          Geauga Family Farm CSA                           Oct. 2, 2018 

The Fair Share     

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"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.

 
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There are still fall shares left
Welcome to Week 17 of the of the 2018 summer season. 

Sign up now for the fall season! This is a three-week program running Oct. 28 through Nov. 17. The shares will consist of a variety of the heartier vegetables that will be ready for harvest in the fall.

We will be offering two sizes this year, a medium standard share of randomly selected vegetables and a small customized share for which you can select your choice of vegetables.

The cost is the same per week as the summer season:
Medium share: $27 per week = $81
Small custom share: $19.50 per week = $58.50 

If you participated in last year's fall season, you will automatically be rolled over into the Fall 2018 season. If you do not want to participate, you can easily opt out by Oct. 10 by going into your account from our website. If you wish to join, you will need to pay in full by Oct. 14.

The complete list of pick-up locations is as follows:

Thursdays
Time
Address
Church of the Good Shepherd
 5 - 6 p.m. 
23599 Cedar Road, Lyndhurst
Eddy's Fruit Farm
1:45 - 3:15 p.m.
12079 Caves Road, Chesterland
Farm pick-up
3 - 7 p.m.
17050 Nash Road, Middlefield
Stahlheber residence
5 - 7 p.m.Lakewood (Those picking up here will receive a note with specific location information.)
Materion Corp. 
10:30 - 11 a.m. 
6070 Parkland Blvd., Mayfield Heights (employees only)
Mustard Seed Market
1 - 7:30 p.m.
6025 Kruse Drive, Solon
Ruffing Montessori School
3:30 - 4:30 p.m.
3380 Fairmount Blvd., Cleveland Heights
The Grove
11:30 a.m. - 1 p.m.
425 Commerce Pkwy., Mayfield Village. (The truck will stay with refrigerated items. Truck will stop at Grove service drive off Rt. 91 in Mayfield Village next to the swimming pool.)

Saturdays
Time
Address
ElTech Bldg.
3 - 4 p.m. 
100 7th Ave., Chardon, front parking area
Farm pick-up
9 a.m. - 3 p.m.
17050 Nash Road, Middlefield
Lowe's Greenhouses,
Florist & Gift Shop

1 - 2 p.m.16540 Chillicothe Road, Bainbridge
St. Andrew Episcopal Church
10 - 11 a.m.
7989 Little Mountain Road, Mentor
St. Noel Church
8:30-9:30 a.m.
35200 Chardon Road, Willoughby Hills 
St. Paul's Episcopal Church
10:45 a.m. - noon
2747 Fairmount Blvd., Cleveland Heights

Warmly,
John Egan, Constance Hendrick and the farmers and families of Geauga Family Farms
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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.
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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

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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

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Recipes
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.

Thai Massaman Curry with Sweet Potatoes & Tofu Massaman Curry Paste  
Crispy pan-fried tofu, veggies and tender sweet potato chunks are simmered in a peanutty Thai-spiced coconut curry sauce to create this flavorful vegan massaman curry.

For the Massaman Curry Paste
1/2 cup roasted peanuts
tbsp. ground coriander
tsp. cumin
1/2 tsp. ground cinnamon
1/4 tsp. ground cloves
1/8 tsp. ground pepper
1/8 tsp. ground nutmeg
1/8 tsp. ground cardamom
tsp. ground turmeric
5-15 dried red chili peppers *soaked in water for about 10 minutes and seeded (use gloves!)
stalk of lemongrass,minced
3-inch piece of fresh ginger root,sliced
garlic cloves
shallot
1 1/2 tsp. lime rind
1/4 cup soy sauce
1/4 cup maple syrup
Juice of 2 limes

For the Massaman Curry
2 (14 ounce) cans coconut milk
1/4 cup homemade massaman curry paste, recipe above or 1 can of store-bought
sweet potato, diced into 1/2" to 1" cubes
cups fresh green beans, chopped to 1" to 2" pieces
red bell pepper, diced
lb. extra-firm tofu
About 1 tbsp. vegetable oil
About 4 scallions, sliced
1/4 cup roasted peanuts, chopped

To Make the Massaman Curry Paste
Place all ingredients in food processor bowl and process until a paste is formed, scraping bowl as needed.

To Make the Massaman Curry
Drain and press tofu. Mix coconut milk and curry paste in large saucepan. Heat to a simmer, stirring frequently. Add sweet potato, and allow to simmer about 10 minutes. Add green beans and simmer about another four minutes, and then add pepper and simmer another two minutes. Your broth should be thick and creamy by now and your veggies tender. Taste test, and add a bit more curry paste if you'd like some extra umph. While your veggies simmer, cut your tofu into bite sized pieces. Heat oil over medium skillet, and pan fry tofu pieces on each side until slightly browned. Add tofu to curry mixture. Ladle onto plates or bowls and top with scallions and peanuts. Serve with rice.

Note: Base the number of chili peppers on your personal heat preference. If you're not sure how many to use, go with less. You can always add some extra peppers or chili paste to the curry during cooking.
Recipe from www.connoisseurusveg.com
 
Baba Ghanoush
Charcoal-grill method (oven and gas-grill methods at bottom of document)
Makes 2 cups
2 pounds eggplant (about 2 large globe, 5 medium Italian, or 12 medium Japanese), each poked uniformly over surface with fork to prevent bursting
1 Tbsp. lemon juice
1 small clove garlic, minced
2 Tbsps. tahini
1 Tbsp. extra-virgin olive oil, plus extra for serving
2 tsps. chopped fresh parsley leaves
Ignite about 6 quarts (1 large chimney, or 6 pounds) charcoal briquettes and burn until completely covered with thin coating of light gray ash, 20 to 30 minutes. Spread coals evenly over grill bottom, then spread additional 6 quarts unlit briquettes over lit coals. Position grill rack and heat until very hot (you can hold your hand 5 inches above the grill grate for only 2 seconds), about 20 minutes.
Set eggplants on grill rack. Grill until skins darken and wrinkle on all sides and eggplants are uniformly soft when pressed with tongs, about 25 minutes for large globe eggplants, 20 minutes for Italian eggplants, and 15 minutes for Japanese eggplants, turning every 5 minutes and reversing direction of eggplants on grill with each turn. Transfer eggplants to rimmed baking sheet and cool 5 minutes.
Set small colander over bowl or in sink. Trim top and bottom off each eggplant. Slit eggplants lengthwise and use spoon to scoop hot pulp from skins and place pulp in colander (you should have about 2 cups packed pulp); discard skins. Let pulp drain 3 minutes.
Transfer pulp to bowl of food processor fitted with steel blade. Add lemon juice, oil, garlic, tahini, 1/4 tsp. salt, and 1/4 tsp. pepper; process until mixture has coarse, choppy texture, about eight 1-second pulses. Adjust seasoning with salt and pepper; transfer to serving bowl, cover with plastic wrap flush with surface of dip, and refrigerate 45 to 60 minutes. To serve, use spoon to make trough in center of dip and spoon olive oil into it; sprinkle with parsley and serve.

Preparing the eggplant: Place the eggplants on a hot grill rack. Turn as soon as their skins begin to darken and wrinkle. Grill until the eggplant walls have collapsed and the insides feel sloshy when pressed with tongs.
Slice off top and bottom ends, then slit eggplants lengthwise. Scoop flesh and seeds into a colander.

Gas grill method: Turn all burners on gas grill to high, close lid, and heat grill until hot, 10 to 15 minutes.
Set eggplants on grill rack. Grill until skins darken and wrinkle on all sides and eggplants are uniformly soft when pressed with tongs (illustration 2), about 25 minutes for large globe eggplants, 20 minutes for Italian eggplants, and 15 minutes for Japanese eggplants, turning every 5 minutes and reversing direction of eggplants on grill with each turn. Transfer eggplants to rimmed baking sheet and cool 5 minutes.

Oven method: Adjust oven rack to middle position and heat oven to 500 degrees. Line rimmed baking sheet with foil, set eggplants on baking sheet and roast, turning every 15 minutes, until eggplants are uniformly soft when pressed with tongs, about 60 minutes for large globe eggplants, 50 minutes for Italian eggplants, and 40 minutes for Japanese eggplants. Cool eggplants on baking sheet 5 minutes.
Recipe from the Spice Acres newsletter

Kale tacos
4 leaves kale, ribs removed 
1 small onion, sliced 
1 clove garlic, minced 
½ red pepper, sliced 
½ green pepper, sliced 
4 pinches chopped cilantro 
Dash of ground cumin/salt/pepper/ground coriander 
Toss all ingredients with oil, sauté on medium heat until desired consistency 
Make a pot of rice per instructions on packaging 
Make a pot of beans per instructions on packaging 
Heat tortillas on a dry skillet then add fajita vegetables, rice, beans, tomatoes, cheese, guacamole, chopped cilantro, hot sauce, salsa, etc.
Recipe from the Spice Acres newsletter

Six ways to cook kohlrabi

Bell pepper & hot pepper recipes from mild to super spicy

Kale tacos
4 leaves kale, ribs removed 
1 small onion, sliced 
1 clove garlic, minced 
½ red pepper, sliced 
½ green pepper, sliced 
4 pinches chopped cilantro 
Dash of ground cumin/salt/pepper/ground coriander 
Toss all ingredients with oil, sauté on medium heat until desired consistency. Make a pot of rice per instructions on packaging. Make a pot of beans per instructions on packaging. Heat tortillas on a dry skillet then add fajita vegetables, rice, beans, tomatoes, cheese, guacamole, cilantro, hot sauce, salsa, etc.
Recipe from the Spice Acres newsletter
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Area events
Chagrin Documentary Film Festival
The Chagrin Documentary Film Festival is celebrating its ninth season Oct. 3-7 with 89 films from 31 countries, including The Superfood Chain. 
The Superfood Chain -  A while ago, it was quinoa, now it's avocado toast. Every year, a new superfood trend explodes on social media and becomes the next big fad. What impact do these trends have on the farmers forced to keep up with these ever changing tastes? The Superfood Chain follows four farming families across the globe and shares the impact on their lives. So, what are you having for lunch?
For tickets and movie times, click here.
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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.
CONTACT US
(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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