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       Week  20                          Geauga Family Farm CSA                           Oct. 23, 2018 

The Fair Share     

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"Now blue October, smoky in the sun,
Must end the long, sweet summer of the heart.
The last brief visit of the birds is done;
They sing the autumn songs before they part.
Listen, how lovely - there's the thrush we heard
When June was small with roses, and the bending
Blossom of branches covered nest and bird,
Singing the summer in, summer unending-
Give me your hand once more before the night,
See how the meadows darken with the frost,
How fades the green that was the summer's light.
Beauty is only altered, never lost,
And love, before the cold November rain,
Will make its summer in the heart again."
~  Robert Nathan 
Another successful season comes to a close
Welcome to Week 20 of the of the 2018 summer season. 

Unless you've signed up for a fall share, this is the last week of the Summer 2018 season. 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

Turnip Puree
1 1/2 pounds turnips, peeled, cut into 1" pieces (you can also use parsnips for this recipe)
1 tsp. tarragon  
Kosher salt
1/2 cup heavy cream
Cook turnips in a large saucepan of boiling, salted water until tender, 10-15 minutes. Drain. Return to pan; add cream and salt to taste. Bring to a boil. Reduce heat and simmer until cream coats turnips, about 4 minutes. Purée turnip mixture in a food processor or with an immersion blender until smooth.
Recipe adapted from Epicurious

Creamed chard & onion pasta
1 bunch Swiss chard, about 1 pound, thick stems removed and leaves sliced into ribbons
1/2 pound of your favorite pasta
1 small onion
3 Tbsps. butter
3 Tbsps. all-purpose flour
1 3/4 cups milk or cream
Salt and pepper
Wash your chard, but no need to dry it, just place it in a large pot over high heat. Cook, covered, with just the water clinging to leaves, stirring occasionally, until wilted, about 6 minutes.
Press or squeeze out the excess liquid any number of ways, either by wringing it out in cheesecloth (my favorite method), putting it in a mesh strainer and pressing the moisture out with a spatula or large spoon or letting it cool long enough to grab small handfuls and squeezing them to remove as much water as possible.
Wipe out the large pot so you can use it again. Heat milk or cream in a small saucepan over moderate heat, stirring, until warm. Keep warm. Meanwhile, cook onion and garlic, if using, in butter in your wiped-out large pot over moderately low heat, stirring occasionally, until softened, about six minutes. Whisk in flour and cook roux, whisking, about three minutes. Add warm milk or cream in a slow stream, whisking constantly to prevent lumps, and simmer, whisking, until thickened, three to four minutes. Stir 1/4 cup finely grated parmesan into the sauce; keep extra on hand for serving. Stir in chard, then salt and pepper to taste and cook, stirring, until heated through.
Recipe from Smitten Kitchen

Honey-Glazed Turnips
1 1/2 pounds turnips (about 3 medium), peeled & diced large (any root vegetable can be made this way)
3 Tbsps. honey
2 Tbsps. unsalted butter
1 cup water
Coarse salt and ground pepper
1 Tbsp. fresh lemon juice
In a large skillet with a tight-fitting lid, combine turnips, honey, butter, and water. Season with salt and pepper. Bring liquid to a boil over medium-high, then reduce to a rapid simmer. Cover and cook until turnips are just tender, 10 minutes. Uncover, bring liquid back to a boil, and cook, stirring occasionally, until liquid is almost reduced, 10 minutes. Continue to cook, stirring often, until turnips are barely golden and glazed, 3 minutes more. Season with salt, pepper, and fresh lemon juice.
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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