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       Week  18                          Geauga Family Farm CSA                           Oct. 9, 2018 

The Fair Share     

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"Over the years I made a deal with myself to stop apologizing for the price of our farm products.
It took a long time to develop that frame of mind, but eventually, I understood that
hard work needs no defense."
~ Alexis Koefoed, farmer, Soul Food Farm

There are still fall shares left
Welcome to Week 18 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:

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.)

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

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. 
Regular potatoes, sweet potatoes, peppers (jalapeño, hot and sweet banana, yummy orange, green and colored, poblano), storage onions, cherry tomatoes, beans, bunching onions, chives, eggplant, Swiss chard, kale, acorn squash and Red Delicious apples.

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
Acorn squash: large $3.75; small $2.25
Kohlrabi: 2 small $3.25
New! Celeriac root: $2.50 ea.
Red Delicious Apples: Small bag $3.75; Large bag $5
NON-ORGANIC Butternut squash: $2.25 ea.
NON-ORGANIC Honey Nut squash: 2 small $1.90

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

Kale & Goat Cheese Frittata Cups
Makes 8 individual cups
2 cups chopped lacinato kale
1 garlic clove, thinly sliced
3 Tbsps. olive oil
1/4 tsp. red pepper flakes
8 large eggs
1/4 tsp. salt
Dash ground black pepper
1/2 tsp. dried thyme
1/4 cup goat cheese, crumbled
Preheat the oven to 350°. To get 2 cups kale, remove the leaves from the kale ribs. Wash and dry the leaves and cut them into 1/2-inch-wide strips. In a 10-inch nonstick skillet, cook the garlic in 1 tablespoon of oil over medium-high heat for 30 seconds. Add the kale and red pepper flakes and cook until wilted, 1 to 2 minutes. In a medium bowl, beat the eggs with the salt and pepper. Add the kale and thyme to the egg mixture. Using a 12-cup muffin tin, use the remaining 2 tablespoons of oil to grease 8 of the cups (you may also use butter or nonstick spray if you'd prefer). Sprinkle the tops with goat cheese. Bake until they are set in the center, about 25 to 30 minutes. Frittata is best eaten warm from the oven or within the next day, but leftovers can be kept refrigerated and reheated for up to a week.
Recipe from TheKitchn
Bulgur Wheat Salad with Tomato & Eggplant
1 cup bulgur wheat 
1 eggplant, thinly sliced 
5 Tbsps. extra-virgin olive oil 
1 pound cherry tomatoes, cut in half 
1 Tbsp. red wine vinegar 
Kosher salt and pepper 
1 cup basil leaves, torn
Heat broiler. Cook the bulgur according to the package directions. Arrange the eggplant slices on 2 baking sheets. Brush both sides with a total of 3 tablespoons of the oil. Broil the eggplant, 1 sheet pan at a time, until brown, 2 to 3 minutes per side. Transfer to a large bowl. Stir in the tomatoes, vinegar, the remaining 2 tablespoons of oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Fold in the basil. Transfer the bulgur to a large bowl and top with the eggplant and tomato mixture before serving.
Recipe from Real Simple

Kohlrabi & Zucchini Fritters
1 kohlrabi, peeled and grated
1 large zucchini, grated
1 large egg
¼ tsp. salt
1 tsp. garlic
¼ tsp. chili powder (optional)
½ cup vegetable oil
Sriracha mayo
3 Tbsps. mayonnaise
1 Tbsp. Sriracha hot sauce (or any other hot sauce of your preference)
Peel the kohlrabi and use a grater or food processor to grate the kohlrabi and the zucchini. Place the grated kohlrabi and zucchini mixture into a cheesecloth and squeeze to let all the water out. Once that is done, beat the egg, salt, garlic powder, and chili powder together and mix into a large bowl with the kohlrabi and zucchini mixture. Form little patties with the mixture. Heat up a non-stick skillet with the vegetable oil on medium-high. Fry the patties until they are golden brown on one side, then flip and cook on the second side until golden brown. Once done, place fritters on a plate with a paper towel to soak up the extra oil.
Sriracha Mayo
Mix the mayonnaise and the Sriracha in a small bowl until well blended.
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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