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       Week  16                           Geauga Family Farm CSA                           Sept. 25, 2018 

The Fair Share     

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"The soil is the great connector of lives,
the source and destination of all.
It is the healer and restorer and resurrector,
by which disease passes into health, age into youth, death into life. Without proper care for it we can have no community, because without proper care for it we can have no life."
Wendell Berry,
The time to sign up for fall is now!
Welcome to Week 16 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. 
Red, green or romaine lettuce, kale, Swiss chard, beets (golden or red), sweet or hot banana peppers, yummy orange peppers, green or colored bell peppers, poblanos. cucumbers, pickles, dill, storage onions, bunching onions, cabbage, cherry tomatoes, grape tomatoes, chives, beans, lima beans, eggplant, Gala apples 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
Jalapeño peppers: 1 peck, $19 1/2 bushel
Canning colored bell peppers: 1 peck, $18; 1/2 bushel, $32
Sweet potatoes (seconds): $12.75/1/2 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 lb. bag
Mini bell peppers: $4/bag of 12 (approx.)
Colored bell peppers : $2.10/each
Jalapeño peppers: $2/bag of 5-6
Gala apples: $5/4 lbs. (approx.)
Eggplant: $2.25/each

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

Chili-Stuffed Peppers 
Serves 5
1 medium onion, chopped fine
1 large portabella mushroom, diced
1 jalapeño pepper, minced (or more to taste)
1 16-ounce can black beans, drained and rinsed well (or 1 1/2 cups cooked black beans)
1 1/2 cup corn kernels, fresh or frozen
1 15-ounce can diced fire-roasted tomatoes
1 tsp. smoked paprika
1 1/2 tsp. chili powder* (or more, to taste)
1 tsp. salt
5 red bell peppers
2 green onions, thinly sliced
Heat a large non-stick skillet or saucepan. Add the onion and cook, stirring often until it softens, about 4 minutes. (Add a splash of water as necessary to prevent sticking.) Add the mushrooms and jalapeno and continue to cook until mushrooms soften. Add black beans, corn, tomatoes, and seasonings. Cook for a few more minutes to allow most of the tomato liquid to cook off. Preheat oven to 400F. While the chili is cooking, prepare the peppers by cutting them in half through the stem end, removing the seeds and membranes, and rinsing the insides to make sure all the seeds are out. Check to see if they will stand upright, and if not, peel a strip off of the back side. Oil a baking dish big enough for the peppers (or line it with parchment paper). Fill each pepper half with the chili and place it in the baking dish. Bake until peppers are tender, about 40 minutes. Sprinkle each pepper with sliced green onions and serve hot.
*Note: I used Penzey's Chili 9000, a chili powder that contains cumin, oregano, and other spices as well as chiles. Depending on the spiciness and flavor of your chili powder, you may need to add more or less.
Recipe from FatFree Vegan Kitchen
Santa Fe Turkey Stuffed Peppers
Serves 6
For the filling:
1/2 pound ground turkey
3/4 cups canned black beans, rinsed and drained
3/4 cups frozen corn
1 hot pickled Serrano pepper, chopped (or jalepeño) more to taste
1 large diced tomato
1 cloves garlic, minced
3 Tbsps. chopped onion
2 Tbsps. chopped cilantro, plus more for garnish
1 tsp. cumin
Kosher salt to taste
For the peppers:
3 red bell peppers, cut in half lengthwise
1/3 cup chicken broth
9 Tbsps. shredded Monterey Jack cheese
1 Tbsp. chopped scallions, for garnish
In a large skillet brown the turkey and season with salt. When the turkey is browned, add onion, garlic, black beans, cilantro, serrano pepper, diced tomatoes, and cumin. Mix well and simmer on low, covered for 20 minutes. Remove lid, add corn and simmer an additional 5 minutes or until all the liquid reduces.
Preheat oven to 350°. Cut peppers in half lengthwise, removing seeds and stem.  
Place peppers, cut side up in an oven-proof dish. Fill each pepper with 1/2 cup turkey mixture. Pour about 1/3 cup water or chicken broth on the bottom of the dish. Cover tight with foil. Bake 45-50 minutes, or until the peppers become soft.  
Remove foil, top each with 1 1/2 tbsp of cheese and bake uncovered an additional 5 minutes.  Top with scallions and serve with reduced-fat sour cream if desired (optional).
Recipe from    
Our Very Favorite Pizza Sauce
1 Tbsp. olive oil
1 Tbsp. minced garlic (about two or three large cloves)
1 tsp. dried oregano or 1 Tbsp. fresh chopped oregano (if using fresh, add at the end of the cooking time)
2 cans (14.5 ounces each) diced tomatoes (undrained) or 2 pounds diced fresh tomatoes
1 tsp. sugar
1/2 tsp. red pepper flakes (this makes for a lot of heat, which we love, but I recommend you start out with 1/4 tsp. or even just a generous pinch if you're unsure)
1/2 tsp. kosher salt
Black pepper to taste
In a medium saucepan over low heat, warm the olive oil.
Add the garlic and cook, stirring, for about a minute. If you're using dried oregano, add that along with the garlic. If you're using fresh, add it to the sauce at the end of the cooking time. Increase the heat to medium. Add the tomatoes, sugar, red pepper flakes, salt and black pepper. Leave over medium heat, stirring occasionally, until boiling. Reduce heat to low for a nice simmer. Simmer uncovered for 90 minutes. Stir in fresh oregano, if using. Allow the sauce to cool to a safe temperature and then, using an immersion blender or working in batches with a blender.
Recipe from

Hot Pepper Mustard
10 banana peppers (5 inches long), stems removed 
1 cup prepared yellow mustard 
1-1/4 cups white sugar
1/4 cup honey 
1 cup apple cider vinegar 
3/4 tsp. salt 
1/4 cup and 2 Tbsps. all-purpose flour 
1/4 cup water 
Remove the seeds from the banana peppers and place the peppers into a blender or food processor. Process until smooth. Pour into a large pot and stir in the mustard, sugar, honey, apple cider vinegar and salt. Bring to a boil, so that it is boiling so hard it cannot be stirred down. 
Stir together the flour and water until smooth. Pour into the boiling mixture. Continue to boil, stirring constantly, for 5 minutes. Pour into sterile pint jars and seal with new lids and rings. Process in a boiling water bath for 5 to 10 minutes, depending on your altitude. 
Recipe from

Crockpot Stuffed Pepper Soup 
Serves 6-8
2 lbs. ground beef
2 green bell peppers, diced ( about 1 cup)
2 15-oz. cans diced tomatoes, undrained
1 15-oz. can of tomato sauce
32 oz. container of beef broth
1 cup of water
1 small onion, diced
2 Tbsps. brown sugar
3-4 cloves of garlic, minced
2 tsps. salt
1 tsp. pepper
4 cups of cooked rice 
Brown and drain grease from the ground beef and place in slow cooker. Add in tomato sauce, tomatoes, broth, peppers, onions, garlic, brown sugar, water, salt and pepper to slow cooker. (basically everything but your cooked rice) Cover and cook on low 6-8 hours.
When about 30 minutes are left, add in your cooked rice, recover and continue cooking until time is up 
Recipe from
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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