Week 13 Geauga Family Farm CSA Sept. 4, 2018
"Going green doesn't start with doing green acts -
it starts with a shift in consciousness.
This shift allows you to recognize that with every choice you make, you are voting either for or against the kind of world you wish to see.
When you assume this as a way of being, your choices become easier. Using a reusable water bottle, recycling and making conscious daily consumer choices are just a few..."
~ Ian Somerhalder
Welcome to Week 13 of the of the 2018 summer season.
Despite the heat and humidity of the past several days, fall is on the way. Leaves are beginning to change and days are already becoming noticeably shorter. We've been thinking fall for a while here at GFF and will soon announce all the details about our fall shares.
Dates, times, locations, share sizes, pricing and produce examples will be in the next newsletter.
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.
Roma tomatoes, slicing tomatoes, cherry tomatoes, grape tomatoes, beans, hot banana peppers, sweet banana peppers, jalapeño peppers, green or colored bell peppers, Yummy Orange peppers, eggplant, Carmen Red peppers, cabbage, Swiss chard, kale, chives, yellow squash, zucchini, beets and 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.
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, $18
|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 - $15/10 lb. box|
|Tomatoes: #2 Canners - 1/2 bushel, $11; bushel, $20|
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
Cherry tomatoes: $3.75/pint
|Poblano peppers: $2.20/bag of 4-6||Shallots: $3.75/1/2 pound|
Hot banana peppers: $2.35/bag of 6
|Yummy Orange peppers: $3/pint||Jalapeño peppers: $2, bag of 6|
|Roma tomatoes- $3.75/qt.|
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.
Eggplant & Chickpea Stew
A delicious, warming stew with Middle Eastern flavors. Serve over mounds of fluffy couscous.
1 large or 2 small eggplants
2 Tbsps. olive oil
1 onion chopped
4 cloves garlic, finely chopped
1 tsp. dried oregano
1 tsp. salt
1 tsp. freshly ground pepper
1 cinnamon stick - small - approximately 1 inch
1 bay leaf
2 cups vegetable or chicken broth
1 15 oz. can chickpeas (drained and rinsed)
1 28 oz. can chopped tomatoes
2 tsp. fresh lemon juice
2-3 Tbsps. fresh parsley, chopped
Preheat oven to 400 degrees. Line a baking sheet with foil. Peel eggplant and cut in half lengthwise. Brush with a little of the olive oil and place cut side down on the baking sheet. Roast until the eggplant is tender and just starting to brown a bit at the edges - approximately 25 minutes. When cool enough to handle, chop into ½ inch cubes and place into slow cooker.
Meanwhile, heat the remaining olive oil in a skillet and sauté the onions, garlic, oregano, cinnamon stick, salt, pepper and bay leaf for approximately 5-6 minutes (until onions begin to soften). Add the broth and the chickpeas and bring to a boil. Cook for approximately 5 minutes.
Transfer to the slow cooker. Add the chopped tomatoes. Stir to combine ingredients. Remove the
cinnamon stick at this point. Cook for 6-8 hours on low. Before serving, remove bay leaf, add lemon juice and parsley, and stir to combine
Adapted from an Eating Well recipe
Easy Fingerling Potato Salad with Creamy Dill Dressing
1 1/2 pounds fingerling potatoes (such as La Ratte or Russian Banana), cut into 1/2-inch disks
2 Tbsps. white wine vinegar, divided
1 Tbsp. whole grain mustard
2 Tbsps. sour cream
2 tsps. extra-virgin olive oil
1 small red onion, diced (about 3/4 cup)
2 scallions, finely sliced (about 1/4 cup)
2 Tbsps. minced fresh dill
Freshly ground black pepper
Place potatoes, 1 tablespoon salt, 1/2 tablespoon vinegar, and 3 cups tepid water in a medium
saucepan. Bring to a boil over high heat, stirring occasionally until salt is dissolved. Reduce to a
bare simmer and cook until potatoes are completely tender and show no resistance when poked
with a paring knife or cake tester, about 17 minutes. Drain potatoes. Immediately toss potato
pieces with 1 tablespoon vinegar, spread in a single layer in a rimmed baking sheet, and allow to
cool to warm room temperature, about 10 minutes.
Meanwhile, combine mustard, sour cream, olive oil, red onions, scallions, dill, and remaining 1/2
tablespoon vinegar in a large bowl and whisk together. Add potatoes and toss thoroughly to
combine. Season to taste with more salt and pepper as necessary. Serve. Potato salad can be
stored in the refrigerator for up to 5 days. Allow to come to room temperature before serving
Recipe from Serious Eats
Sausage & Kale Soup
1 Tbsp. olive oil
1 onion, diced
2 garlic cloves, minced
1/4 tsp. crushed red-pepper flakes
5 waxy potatoes (1 1/2 pounds), peeled and cut into 1/2-inch chunks
3 cups reduced-sodium vegetable broth
1 cup water
1 bunch kale (12 ounces), stemmed and shredded
12 ounces smoked sausage (or vegetarian sausage), cut into 1/4-inch half moons
1 tsp. salt
½ tsp. pepper
1 Tbsp. fresh lemon juice
In a large pot (6 to 8 quarts), heat oil over medium heat. Add onion and cook until soft, stirring, 2 to 3 minutes. Add garlic and red-pepper flakes; cook until fragrant, 1 minute. Add potatoes, broth and water; bring to a boil. Reduce heat; simmer until potatoes are tender and flavors have blended, 15 to 20 minutes.
Using an immersion blender, puree the soup so it's still a little chunky. This can also be done by placing half the soup in a regular blender and pureeing until smooth. Return to pot. Add kale and sausage. Simmer until kale is wilted, 10 to 15 minutes. Add salt, pepper and lemon juice to taste.
Adapted from a recipe by Martha Stewart
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.
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!)
John Egan, 440-749-6137,
Constance Hendrick, 214-636-0335,
Geauga Family Farms, Middlefield, Ohio 44062