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Week 20                           Geauga County, Ohio
Oct. 17, 2012

The Fair Share

What's cropping up!
We made it through the season!
Fall/Winter applications now availabale
In this week's shares
Please participate in our survey
Order Thanksgiving turkeys now
Getting the most out of your CSA membership
Corporate pickup sites wanted
Local food events
Facebook friend comments
Missing newsletters
Mailing list add-ons
Follow us on TwitterFind us on Facebook

"Farms and food production should be, I submit, at least as important as who pierced their navel in Hollywood this week. Please tell me I'm not the only one who believes this. Please. As a culture, we think we're well educated, but I'm not sure that what we've learned necessarily helps us survive." 

~ Joel Salatin, "Folks, This Ain't Normal: A Farmer's Advice for Happier Hens, Healthier People, and a Better World"









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We made it through the season!

We hope you have had wonderful food adventures this season, with new vegetables to love and new recipes added to your repertoire. We really enjoy spending our summers with you, and hope you have been pleased with the contents of your share.


Your feedback throughout the season has been incredibly helpful, and we are including an additional opportunity to let us know your thoughts in a short survey (See below for link). We already have a range of adjustments and improvements in mind for next season, and we welcome any ideas that will improve the CSA experience.


We do hope you will be back to join us again next summer! If you can't wait until then, we'll have other opportunities to stay connected - from the late fall/winter CSA program, to special sales throughout the off-season.


Please tell your friends - some of our best marketing is through word-of-mouth recommendations. We'll be starting a new program with our 2013 application that rewards people who have recommended new members by offering a discount on their share. More details will be available soon.


Finally, we would like to offer a sincere thank you for supporting local family farms. We feel honored to be able to provide you and your family with the best of Northeast Ohio - safe, healthy and delicious organic food for your table.



Andy & Laura Miller, Marvin & Iva Mae Hershberger, Noah & Kathy Yutzy, Lester & Martha Hershberger, Daniel & Susan Fisher, Tom & Esther Byler, Jonas & Elizabeth Byler, Abner & Maria McDaniel, Dominic & Diana Marchese, Marlin Barkman, James Troyer, Neil Miller, Rosanna Hershberger, Michelle Bandy-Zalatoris & Laura Dobson.

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Last call for Fall/Winter CSA applications

We still have some shares available for anyone who would like to extend fresh veggie deliveries through the end of the year. Our members have been surprised at the range of produce that appears in these shares - from lettuce and leafy greens to broccoli, potatoes, carrots, onions, winter squash and more. It's a great way to add local produce to your holiday celebrations!

We've also found that our Fall/Winter program is a wonderful way for friends and neighbors who have been curious about the 20-week program to give community supported agriculture a try. Please feel welcome to forward this newsletter and link to anyone you think might be interested!

In this week's shares

In this week's shares, CSA members can expect things such as apples, green beans, lima beans, red beets, bok choy, broccoli, bunching onions, cabbage, carrots, eggplants (purple), garlic, Red Russian kale, Lacinato kale, rainbow chard, kohlrabi, green romaine, green or red leaf lettuce, peas, peppers (green, red, orange, yellow or purple), potatoes, sweet potatoes, yellow squash, Big Beef tomatoes (from greenhouse), and butternut squash.


NOTE: You may or may 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. 


Please participate in our survey

Your feedback is extremely important to us as we begin to plan for next year. Please take five minutes or so and share your thoughts on these questions. Thank you! Please click here to complete the survey. 


Gobble, gobble! Thanksgiving is getting closer

Some of our farmers raise turkeys for the holiday season, and we are just starting to take reservations. Local, humanely-raised, GMO-free turkeys make a delicious feature for your special holiday meals. The turkeys are fed non-GMO feed and organic minerals. They are not considered fully organic. The price is $3 per pound. All turkeys will be 20 pounds or larger.


Please contact farmers directly to reserve your bird. You can request a general size range and arrange a day to pick up the turkeys at the farm. Turkeys cannot be delivered to pickup sites, but this provides a wonderful opportunity for an autumn drive in the country. Reserve your turkey today with the farmers below! 


Marvin Hershberger (ask to speak with Marvin, Rosanna or Iva Mae): 440-548-2399


D & S Farm & Garden (Ask to speak with Susan Fisher.): 440-693-4632


Here's your beef

If you are considering stocking up before the end of the season on ground beef, please do so soon.If you are ordering five pounds or more at once, please allow two weeks for us to fill your order.


During the cold and blustery months, it sure is nice to be able to shop for supper in your own pantry or freezer.  Now is the time to consider buying our locally raised, grass-fed beef by the whole, half or quarter. Our cattle have spent the summer months grazing on pasture grasses, in fresh air and sunshine. Grass is the natural and healthy diet for all ruminants, including cows. Grass-fed beef is naturally high in the "good fats," incuding Omega 3 and Omega 6 fatty acids in proper proportion, and conjugated linoleic acids (CLAs). And grass-fed beef is delicious, as well as nutritious.


Cost:        $3.60 on the hanging weight, including cutting & wrapping charges

Weight:    A whole beef will weigh approximately 500 pounds, a half about 250, a quarter about 125

Butcher:   Geauga Farms Country Meats will do the cutting and wrapping, per your order.


If you have never ordered beef this way in quantity before, please be assured that Dave and Katherine at Geauga Meats will patiently walk you through the decisions and choices. For questions or to place an order, call Kathleen at 216-408-7719 or e-mail her at


Piedmontese beef sale

If only certified-organic, grass-fed beef will do for you, we have that, too! Dominic Marchese of Manna Farms (a Geauga Family Farm located in Trumbull County) has organic beef available for purchase.


He raises Piedmontese cattle, a beautiful specialty breed from Italy. Piedmontese beef is known as the leanest, most tender and most heart-healthy beef, with less than half the cholesterol and fat of bison and chicken.


We are now taking orders of this beef by the full-cow (average 500 pounds), half-cow (average 250 pounds) or quarter-cow (average 125 pounds). The price for these options is $4.62 per pound, hanging weight. This cost covers processing costs and the provision of vacuum-sealed cuts to maintain the highest quality.


Call to place your order with Dominic or schedule a farm tour any time this fall through December. You can reach Dominic at 330-719-3492. Only a limited number of cows is available, due to the increasing popularity of Piedmontese beef with area chefs. This beef cannot be delivered - you must make arrangements with Dominic for pickup.


This is a great way to experience the finest in locally produced beef, and it is only available for a limited time each season through Geauga Family Farms. Don't delay, call today!



We include recipes each week using the items in your share. We'd love for you to share your recipes with us and we will include them in the newsletter. Please e-mail them to  


We are including this link to a recipe for Manicotti with Roasted Garlic Eggplant & Italian Sausage from member Kim Roberts who was discussing this recipe at the farm visit last Saturday.


Fall Vegetable and Quinoa Hash
"This is delicious with crumbled goat cheese and a poached egg on top of the hash. It makes a wonderful brunch entrée."
2 medium sweet potatoes, peeled and cut into ½-inch cubes

2 potatoes, scrubbed and cut into ½-inch cubes

Extra virgin olive oil
Kosher salt and freshly ground black pepper
2 beets, peeled and cut into ½-inch cubes, greens reserved and rinsed well
1 leek, white and pale green parts only, halved lengthwise, cut ¼ inch thick, and rinsed well
1 cup cooked quinoa

1 teaspoon chopped fresh thyme

4 eggs, poached

Goat cheese, crumbled (optional)
Preheat oven to 400 degrees F. Toss sweet potato with ½ teaspoon oil and ¼ teaspoon salt; spread in an even layer on half of a rimmed baking sheet. Toss beets with ½ teaspoon oil and 1/8 teaspoon salt; spread on other half of sheet (so they do not discolor potatoes). Roast, stirring halfway through, until tender, about 35-40 minutes.

Thinly slice beet greens. Heat 1 ½ teaspoons oil in a large skillet over medium heat. Add greens, leek, ¼ teaspoon salt, and ¼ teaspoon pepper. Cook until tender and lightly browned, about 8 - 10 minutes. Stir in quinoa, thyme and vegetables. Cook until warm, 1 to 2 minutes. Serve.

Recipe adapted from Martha Stewart Living by Michelle Bandy-Zalatoris.   

Sauteed Kohlrabi Greens

"We tried cooking our kohlrabi greens for the first time this week, at the suggestion of one of our members. They are a little sturdier than some of our other greens, but they were delicious. We paired this with jasmine rice, teriyaki-marinated pork chops and steamed edamame."

1 bunch kohlrabi greens, cleaned and dried

2-3 drops Sesame oil

 1 T Vegetable oil

1 clove fresh garlic, minced

1-2 T reduced sodium soy sauce

1/3 cup water

To remove leaves from tough stems, grasp end of stem with one hand and slide fingers along until leaves are free. Chop roughly. Warm the sesame oil and vegetable oil in a large skillet over medium high heat. Add garlic and sauté quickly. Add kohlrabi leaves and soy sauce. Toss to coat. When leaves turn a bright green color, add water and cover with a lid. Reduce heat to medium. Cook for 3-4 minutes, and add more water if necessary. This will steam and soften the leaves. Serve immediately.

Recipe from Michelle Bandy-Zalatoris


Sweet Potato and Black Bean Tacos with Swiss Chard Pesto

"Chipotle roasted sweet potato tacos with seasoned black beans in a spicy Swiss chard pesto with avocados, queso fresco and cilantro."

Serves 4

2 large sweet potatoes, scrubbed, dried and cut into 1/2 inch cubes

1 tablespoon oil

1 tablespoon chipotle chili powder

1 teaspoon cumin seeds, toasted and ground

1 tablespoon oil

1 small onion, diced

1 clove garlic, chopped

1 tablespoon chipotle chili powder

1 teaspoon cumin seeds, toasted and ground

1 (19 ounce) can black beans, drained and rinsed

1 batch Swiss chard pesto

12 corn tortillas, warmed

1 large avocado, diced

1/4 cup queso fresco, crumbled

Cilantro to taste

Lime wedges to taste

Toss the sweet potato in the oil, chili powder and cumin, place on a baking sheet in a single layer and roast in a preheated 400F oven until tender, about 30-40 minutes. Meanwhile, heat the oil in a small saucepan over medium heat. Add the onion and sauté until tender, about 3-5 minutes. Add the garlic, chili powder and cumin and sauté until fragrant, about 1 minute. Add the beans and cook until warm, a few minutes. Assemble tacos and enjoy.

Recipe from Closet Cooking


Swiss Chard Pesto

"A tasty Swiss chard pesto or salsa with jalapeños, cilantro, lime and pepitas or toasted hulled pumpkin seeds."

Makes 1 cup

1 bunch Swiss chard, stems removed and coarsely chopped

1 handful cilantro, coarsely chopped

1 jalapeno, coarsely chopped

2 cloves garlic

1/4 cup pepitas, toasted

1/2 cup olive oil

1/2 lime, juice

Salt and freshly pepper to taste

Puree everything in a food processor.

Recipe from Closet Cooking


Getting the most out of your CSA membership

By Lyn Trier


This week is Week 20 and the final week for our CSA. It's been an interesting summer. Most notably for me is having fennel show up in our boxes. After four years of doing CSAs, that was the first time that I received that item.

This time of year, I like to reflect on the season. Here are the three items that I would never miss from the boxes:

1)      bok choy

2)      radishes

3)      hot peppers

No matter what recipe I try with these ingredients, I just don't like them. I tolerate the first two. I was happy we didn't receive many hot peppers this year. My husband works with a guy who loves hot peppers, so we gifted them. It was a win-win since I didn't have to deal with them. I am fortunate that my husband likes bok choy and radishes, so they don't go to waste.

Here are three items that I could never receive enough of in the boxes:

1)      winter squash (not spaghetti)

2)      broccoli

3)      melon (any time)

It was actually much tougher to limit the favorites list to only three items. Truth is there are many items that we get throughout the summer that make us excited to go home and cook. There are so many items that we can't even buy from the regular grocery store anymore. We're spoiled with the crisp, local, freshness and taste. It's worth waiting until next season or preserving them ourselves for use during the off-season.

I hope you've enjoyed your CSA this summer as much as we have.


Need to ID some veggies? Try these sources:

Visit our Facebook page

Check Lyn's blog

Check the Veggie ID Guide on our Web site.


Corporate sites for 2013 season

Do you work in a large company that might be interested in hosting a CSA pickup for employees next season? Would a Tuesday, Thursday or Saturday delivery work? Are there about 40 people at your location who would be interested in participating? If your answer is yes, please contact Michelle Bandy-Zalatoris at


Local food events 


Farmer Social Networking Event

Are you a farmer? Want to be a farmer? Come socialize with other farmers! Whether you are exploring, beginning or an old pro farmer, networking is a vital component to a successful farm business! Join the Countryside Conservancy for a farmers' night out!

When: Thursday, Oct. 18 @ 7 p.m.

Where: The Big Red Barn at 11721 Tinkers Creek Road, Valley View, Ohio 44125

Canal Corners Farm & Market (Canal Road from North is closed - you have to use Pleasant Valley)

BYOB, snacks provided. Dress warm; barn is not heated!

Contact Katie with any questions 330-657-2542 x222

Facebook friend comments

Here is a comment from member Kim Roberts who attended our final farm visit of the year on Saturday. 


"I had the best time today. Thank you to everyone who makes these awesome gatherings possible for us all. I enjoyed being in the company of some of the nicest folks in NE Ohio, toured a most gorgeous farm, bought some wonderful goods, and had some great snacks too. I am so thrilled to have won one of the gift baskets. It is just lovely and I'm going to think lovely thoughts of my CSA friends with each bite I take. Thanks again to each and every one of you for making Geauga Family Farms available to us all!"


And thank you Kim, for your support of local food and our family farmers.


Missing newsletters

We've heard from a number of you that you have not received the newsletter for the past several weeks. We just learned this was due to some glitch in the newsletter program. If you would like to read the past several newsletters (some haven't received the newsletter since Sept. 7), you can find them online on our Web site at Or, you can e-mail Laura and she will forward them to you.


Signing up friends and family for our newsletter

Want to add someone to the newsletter mailing list? Anyone can sign up for our newsletter on our Web site. All they have to do is visit our Web site here, enter their information and they will receive the very next newsletter.


(Between the regular business hours of 9 a.m. - 5 p.m. PLEASE!)

Farm Representatives:

Laura Dobson, 440-478-9849,

Michelle Bandy-Zalatoris, 216-321-7109,

Grass-fed beef & poultry

Kathleen Webb, 216-408-7719,

Geauga Family Farms, Middlefield, Ohio 44062