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       Week  14                           Geauga Family Farm CSA                           Sept. 11, 2018 

The Fair Share     

What's cropping up!
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"Me and the folks who buy my food are like the Indians -- we just want to opt out. That's all the Indians ever wanted -- to keep their tepees, to give their kids herbs instead of patent medicines and leeches. They didn't care if there was a Washington, D.C., or a Custer or a USDA; just leave us alone. But the Western mind can't bear an opt-out option. We're going to have to refight the Battle of the Little Big Horn to preserve the right to opt out, or your grandchildren and mine will have no choice but to eat amalgamated, irradiated, genetically prostituted, barcoded, adulterated fecal spam from the centralized processing conglomerate."
Michael PollanThe Omnivore's Dilemma:
A Natural History of Four Meals
 
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Fall shares
Welcome to Week 14 of the of the 2018 summer season.

Fall Season: Sign up the week of Sept. 16. 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 

The complete list of pick-up locations will be announced this week on our website.

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. *It's  pepper season! Hot peppers will be marked with a HOT sticker, but please exercise caution when tasting any peppers. Wash hands thoroughly after handling hot peppers and do not touch your eyes.
  
Green or colored bell peppers, sweet or hot banana peppers, yummy orange peppers, Roma tomatoes, sweet or storage onions, cucumbers, beets, grape tomatoes, cherry tomatoes, green beans, cabbage, spaghetti squash, eggplant, chives or bunching onions. 

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.
 
Cherry tomatoes: 1/2 bushel, $30
Green bell peppers: 1/2 bushel, $12; bushel $21
Hot banana peppers: 1/2 bushel, $15
Jalapeño peppers: 1 peck, $19
Poblano peppers: 1 peck, $18; 1/2 bushel, $32
Roma tomatoes: bushel, $31; 1/2 bushel, $16
Sweet or storage onions: 5-lb. bag $7; 10-lb. bag $11.50; 1/2 bushel - $21
Tomatoes: #1 Slicers - $16/10 lb. box
Tomatoes: #2 Canners - 1/2 bushel, $12; bushel, $23

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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
Carmen Red peppers: $3/bag of 3-4
Grape tomatoes: $3.75/pint
Colored bell peppers : $2.10 each
Green beans: $4.50/bag
Eggplant: $2.25/each
Cucumbers: $1.75/each
Hot banana peppers: $2.35/bag of 6
Jalapeño peppers: $2, bag of 6

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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.

Grilled Bell Peppers with Goat Cheese 
2 green bell peppers 
1 clove garlic, minced 
2 Tbsps. olive oil 
1/2 cup goat cheese
1 Tbsp. lemon pepper seasoning 
Core and seed the bell peppers. Cut each into six wedges, and place into a resealable plastic bag. Add the garlic and drizzle with olive oil. Toss, seal, and set aside to marinate at least 20 minutes.
Preheat an outdoor grill for medium heat, and lightly oil the grate. Stir the goat cheese and lemon pepper seasoning together in a small bowl; set aside. 
Cook the peppers, skin-side-up on the preheated grill until lightly charred, about 3 minutes. Flip the peppers over, and carefully spoon the cheese onto each pepper. Close the lid of the barbecue, and continue cooking until the bottoms are lightly charred and the cheese is warm, 2 to 3 minutes. 
Recipe from AllRecipes.com 

Curried Squash Soup
Serves 4 to 6
1 2-pound butternut squash, peeled, seeded, diced into 1/2-inch cubes, about 6 cups
Olive oil
1 tsp. butter
Salt
1 large yellow onion, chopped
2 tsps. yellow curry powder
1 tsp. whole mustard seeds (if you substitute ground mustard, only use 1/4 teaspoon)
A dash of ground cumin
1 Tbsp. minced fresh ginger
4 cups chicken stock
1 tsp. salt
1/2 cup sour cream (can substitute plain yogurt)
1/4 cup chopped fresh cilantro (can substitute parsley) 
Heat a tablespoon of olive oil in a large, thick-bottomed stock pot on medium heat. Add a dab of butter to the olive oil. Working in two batches so as not to crowd the pan, add the cubed butternut squash to the pan. Toss to coat all sides with oil. Sprinkle a little salt over the squash. Then spread out in an even layer and let cook, stirring only occasionally, so that the edges and sides get lightly browned. You may need to adjust the heat up to ensure browning, or down to prevent burning or drying out. Add more oil and butter for the additional batches. Remove from pan and set aside. 
Heat another tablespoon of olive oil in the pot, on medium heat. Add the chopped onions and cook, stirring now and then, until softened. Add the curry powder, mustard seeds, cumin, and fresh ginger, and cook for a minute or so longer. Use a flat bottomed wooden or metal spatula to scrape up any browned bits. 
Return the butternut squash to the pot. Add the chicken stock and a teaspoon of salt. Increase the heat to bring to a simmer, then lower the heat to maintain a low simmer, cover the pot. Cook for 40 minutes until squash is completely tender. Use an immersion blender (or a stand up blender in which case work in batches) to blend the soup smooth. Add more salt to taste if needed. 
Serve in individual bowls with a dollop of sour cream and some chopped cilantro. 
Recipe from SimplyRecipes.com

Spaghetti Squash with Feta, Black Olives & Basil
1 spaghetti squash, halved lengthwise and seeded 
2 tablespoons vegetable oil 
1 onion, chopped
1 clove garlic, minced 
1 1/2 cups chopped tomatoes
3/4 cup crumbled feta cheese
3 Tbsps. sliced black olives 
2 Tbsps. chopped fresh basil 
Preheat oven to 350. Lightly grease a baking sheet. 
Place spaghetti squash with cut sides down on the prepared baking sheet, and bake 30 minutes in the preheated oven, or until a sharp knife can be inserted with only a little resistance. Remove squash from oven and set aside to cool enough to be easily handled. 
Meanwhile, heat oil in a skillet over medium heat. Cook and stir onion in oil until tender. Add garlic; cook and stir until fragrant, 2 to 3 minutes. Stir in tomatoes and cook until tomatoes are warmed through. 
Use a large spoon to scoop the stringy pulp from the squash and place in a medium bowl. Toss with the vegetables, feta cheese, olives and basil. Serve warm.
Recipe from AllRecipes.com
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Area events
FARMAFARE
       
Sept. 13, 6 - 10 p.m.
The Holden Arboretum, 9500 Sperry Road, Kirtland
FARMAFARE is Lake County Soil & Water Conservation District's annual meeting, board of supervisor election and, most importantly, a celebration of local foods! 
FARMAFARE features a multi-course farm-to-table dinner prepared by some of the region's best chefs. Beverages are provided by local wineries and craft breweries.
While anyone can attend FARMAFARE, Lake County residents are invited to guide conservation efforts in the county by voting in the special election. 
A ticket is not required to vote.
For more information or to register, click here.

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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