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       Week  15                           Geauga Family Farm CSA                           Sept. 18, 2018 

The Fair Share     

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"It's difficult to think anything but pleasant thoughts while eating a homegrown tomato."
~ Lewis Grizzard

Fall pick-up sites announced
Welcome to Week 15 of the of the 2018 summer season.

It's time to sign up 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. *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.
Grape tomatoes, cherry tomatoes, apples (Johna Mac), spaghetti squash, beans, mini, green or colored bell peppers, sweet or hot banana peppers, yummy orange peppers, jalapeños, poblanos, bunching onions, sweet and storage onions, beets, lettuce, kale, Swiss chard, chives, eggplant, pickles, cucumbers, dill and sweet potatoes.

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: 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
Sweet or storage onions: 5-lb. bag $7; 10-lb. bag $11.50; 1/2 bushel - $21

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 lb. bag
Mini bell peppers: $4/bag of 12 (approx.)
Yummy orange peppers : $3/pint
Sweet or Storage onions: $2.25/pound
Swiss chard: $3.75/bunchPoblano peppers: $2.20/bag

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

Caponata is a sweet-and-sour Sicilian version of ratatouille. Because eggplant readily absorbs other flavors, it's particularly good in such a pungent dish. Caponata should be served at room temperature, but it's good cold and tastes even better if left overnight. Caponata makes a great topping for bruschetta.
1 1/2 pounds eggplant (1 large), roasted
2 Tbsps. olive oil
1 medium onion, chopped
2 stalks celery, from the tender inner stalks, diced
3 large garlic cloves, minced
2 red bell peppers, diced
Salt to taste
1 pound ripe tomatoes, preferably Romas, peeled, seeded and finely chopped, or 1 14-ounce can
crushed tomatoes (in puree)
3 heaped Tbsps. capers, rinsed and drained
3 Tbsps. coarsely chopped pitted green olives
2 Tbsps. sugar, plus a pinch
3 Tbsps. red or white wine vinegar, or sherry vinegar (more to taste)
Freshly ground pepper to taste
Roast the eggplant, then allow to cool. Chop coarsely.
Heat one tablespoon of the oil over medium heat in a large, heavy nonstick skillet, then add the onion and celery. Stir until the onion softens, about five minutes, and add the garlic. Cook together for a minute, until the garlic begins to smell fragrant, and add the peppers and 1/2 teaspoon of salt. Stir until just tender, about eight minutes. Add another tablespoon of oil and the eggplant, and stir together for another five minutes, until the vegetables are tender. The eggplant will fall apart, which is fine. Season to taste.
Add the tomatoes to the pan with about 1/2 teaspoon salt and a pinch of sugar. Cook, stirring and scraping the bottom of the pan often, for five to 10 minutes, until the tomatoes have cooked down somewhat and smell fragrant. Add the capers, olives, remaining sugar and vinegar. Turn the heat to medium-low and cook, stirring often, for 20 to 30 minutes, until the vegetables are thoroughly tender and the mixture is quite thick, sweet and fragrant. Season to taste with salt and pepper, and remove from the heat. Allow to cool to room temperature. If possible, cover and chill overnight. Serve at room temperature.
Recipe from the NYTimes
Creamy Garlic Salad Dressing
Serve this creamy salad dressing over a salad of farm-fresh lettuce, chopped peppers, thinly sliced sweet onions and fresh tomatoes.
Makes about 1 cup
1 tsp. salt
3 garlic cloves, minced
1/2 cup mayonnaise
3 Tbsps. white vinegar
3 Tbsps. oil
Combine salt and garlic in small bowl, pressing with the back of a spoon to form a paste. Whisk in remaining ingredients. Cover and chill 1 hour.
Recipe from Southern Living
Homemade Pizza Sauce
This recipe for garden-fresh pizza sauce makes a batch large enough to top several pizzas. You can make it right now with fresh tomatoes, but if you have a bumper crop or just want to buy a lot of in-season tomatoes and put them up for another day, canning is not your only option: try freezing them. Just remove the cores and freeze them whole. Then, turn your frozen tomatoes into pizza sauce any time of the year.
About 5 cups
5 pounds cored whole tomatoes, fresh or frozen
3 Tbsps. extra-virgin olive oil
2 medium onions, chopped
4 cloves garlic, minced
3/4 tsp. dried basil or 1 Tbsp. chopped fresh
3/4 tsp. dried thyme or 1 Tbsp. chopped fresh
3/4 tsp. dried oregano or 1 Tbsp. chopped fresh
1 3/4 tsps. salt
1/2 tsp. freshly ground pepper
1 to 2 tsps. sugar (optional)
2 Tbsps. tomato paste
If using fresh tomatoes, bring a large pot of water to a boil. Make a small X in the bottom of each tomato and plunge into the boiling water until the skins are slightly loosened, 30 seconds to 2 minutes. Transfer to a bowl of ice water for 1 minute. Peel with a paring knife, starting at the X. If using frozen tomatoes, run each under warm water and peel or rub the skin off. Thaw in the refrigerator or defrost in the microwave until mostly thawed. Chop the tomatoes, reserving any juice.
Heat oil in a Dutch oven over medium heat. Add onions and cook, stirring, until beginning to brown, about 4 to 6 minutes. Add garlic and cook, stirring, for 1 minute. Add the tomatoes (and any juice), basil, thyme, oregano, salt, pepper and sugar (if using). Bring to a boil. Reduce heat to maintain a simmer and cook until thickened to the consistency of pizza sauce, about 2 hours. Taste and season with additional salt, pepper and/or sugar. Transfer the sauce to a blender, add tomato paste and blend until smooth. (Use caution when pureeing hot liquids.)
Recipe from
Roasted Beet & Winter Squash Salad with Walnuts
The colors of the vegetables were the inspiration behind this beautiful salad. You may be fooled into thinking the orange vegetables next to the dark beets are sliced golden beets, but they are slices of roasted kabocha squash.
2 pounds kabocha or butternut squash
1 bunch beets, with greens
2 Tbsps. red wine or sherry vinegar
1 tsp. balsamic vinegar
Salt and freshly ground pepper
1 small garlic clove, minced or put through a press
4 Tbsps. extra virgin olive oil
2 Tbsps. walnut oil
3 Tbsps. chopped walnuts (about 1 1/2 ounces)
2 Tbsps. mixed chopped fresh herbs, like parsley, mint, tarragon, chives
Roast the beets. Preheat the oven to 425. Cut the greens off of the beets, leaving about 1/2 inch of the stems attached. Scrub the beets and place in a baking dish or ovenproof casserole. Add about 1/4 inch water to the dish. Cover tightly with a lid or foil, and bake 35 to 40 minutes, until the beets are tender. Remove from the heat and allow to cool. If not using right away, refrigerate in a covered bowl.
Line another roasting pan with foil or parchment and brush with olive oil. Peel the squash and cut in 1/2-inch thick slices. Toss with 2 teaspoons of the olive oil and salt to taste and place on the baking sheet. Roast for 20 to 30 minutes, turning halfway through, until lightly browned and tender. You can do this at the same time that you roast the beets, but watch carefully if you need to put the baking sheet on a lower shelf. Remove from the heat and allow to cool.
Meanwhile, bring a large pot of water to a boil while you stem and wash the greens. Add salt to the water, and blanch the greens for 1 minute or until tender. Transfer the greens to a bowl of cold
water, then drain and squeeze out the water. Chop coarsely.
Mix together the vinegars, garlic, salt, pepper, the remaining olive oil and the walnut oil. When
the beets are cool enough to handle, trim the ends off, slip off their skins, cut in half, then slice into
half-moon shapes. Toss with half the salad dressing. In a separate bowl, toss the roasted squash
with the remaining dressing.
Place the greens on a platter, leaving a space in the middle. Arrange the beets and squash in
alternating rows in the middle of the platter. Sprinkle on the fresh herbs and the walnuts. If
desired, sprinkle on crumbled feta. Serve.
Advance preparation: Roasted beets and squash will keep for 4 to 5 days in the refrigerator. Cooked beet greens will keep for about 3 days, and can be reheated. The salad will hold in the refrigerator for a couple of hours, but it's prettiest when served right away.
Recipe from the NYTimes
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.
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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