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Fall/Winter Week 2               Geauga County, Ohio
Nov. 2, 2012

The Fair Share

What's cropping up!
IMPORTANT Week 2 reminders
In this week's shares
Bulk produce available
Order Thanksgiving turkeys now
Spend a holistic weekend at Marigold B&B
Certified-organic Beef for sale
Worms munching travelers' trash at airport
Mailing list add-ons
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"Every major food company now has an organic division. There's more capital going into organic agriculture than ever before." 

~ Michael Pollan 






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Welcome to Week 2 of the Fall/Winter CSA. It's a soggy one! At this point, all of our pickup sites will be operating on time. We have not heard of any problems that would affect the schedule.


We hope you enjoyed your share last week, and have just a few reminders.


- The Lakewood pickup will switch to the Stahlheber residence this week and will remain there for the rest of the season.


- If you would like extras, please order by the end of the day on Monday. This applies to Thursday and Saturday deliveries. We need to place our orders for things like baked goods, eggs and cheese on Tuesday morning for pickup later in the week. This is a little different than our summer season deadlines - thank you for your willingness to adjust.


- If you are interested in ordering bulk produce, please leave a message at the warehouse 440-693-4625, or call Rosanna at home - 440-548-2399. You will receive an invoice via e-mail, and will be able to pay by check or with a credit card using our PayPal site.


- Please remove the liner bag with your produce, unfold the boxes leave them at your site.


- Just a gentle reminder that our sites cannot hold shares beyond the pickup times. This includes any extras.


The cold, drizzly weather brings an appetite for warm comfort foods. We've included recipes for some of our favorites that use this week's offerings below - creamy broccoli soup and quiche, herb-encrusted baked sweet potatoes and luscious sweet potato pancakes. Check them out and make the most of your time indoors!



Michelle Bandy-Zalatoris, Laura Dobson and the Farmers of Geauga Family Farms

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In this week's shares

In this week's shares, CSA members can expect things such as green leaf lettuce, cauliflower, broccoli, spaghetti squash, hoop house tomatoes, sugar snap peas, yummy orange peppers, garlic, sweet potatoes and carrots.


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. 


Bulk produce available

We still have lots of bulk veggies for sale so get some while they last.  


#1 Sweet potatoes - $31/half-bushel (about 20 pounds)

#2 Sweet potatoes* - $20/half-bushel (about 20 pounds)

Butternut and acorn squash - $1 a pound


*The #2 sweet potatoes, while fine for eating, are not the prettiest potatoes you've ever seen. Some have marks or were cut by the shovel when we were digging them up. 


To order bulk produce, please leave a message at the warehouse at 440-693-4625, or call Rosanna at home - 440-548-2399. You will receive an invoice via e-mail, and will be able to pay by check or with a credit card using our PayPal site.


Gobble, gobble! Thanksgiving is getting closer

A couple of our farmers raise turkeys for the holiday season, and we are still taking 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


Holistic weekend at Marigold B&B

Would you like to learn about holistic healing and nutrition? One of our partners, Marigold Bed and Breakfast in Chesterland, is hosting a "Weekend of Discovery and Empowerment" with a range of speakers and programs on these topics this weekend (Nov. 3 & 4). They have extended an invitation to Geauga Family Farms members. Please call Beverly Jacobs at 440-729-4000 if you would like to reserve a spot or get more information. 


Celebrate the holidays with Lowe's

Another of our partners, Lowe's Greenhouses, Florist & Gift Shop in Chagrin Falls, is celebrating the holidays starting Nov. 8. See below for more info.


A Christmas Celebration

Nov. 8, 5-8 pm

Preview the Holiday season and all that it offers at Lowe's Greenhouse, from their expanded offering in the gift shop, with Christmas ornaments and other decorating items, to the new and exciting clothing and accessories in the boutique. Lowe's has holiday vignettes set for you to enjoy and be inspired. Enjoy a Christmas cocktail, light appetizers and live music. The first 100 guests receive a free gift.


Holiday Workshops With Wine
Nov. 29

Join Lowe's for an evening of fun and creativity with two decorating workshops: Lemon Trees from 5-5:45 p.m. and Fresh Wreaths from 6:15-7 p.m. You'll go home with the masterpiece(s) you've created. Space is limited, so sign up today, for 1 or both workshops. (Materials cost: $50 for each workshop.)


Santa's Reindeer Are Coming to Sugarplum Dreams!!
Dec. 7, 5-8 p.m.
Sugarplum Dreams returns, with special guests! Join Lowe's for an evening of dreamland stories and crafts. Meet Santa's reindeer, live and in person (5:30-7:30 p.m.)! Enjoy snacks and drink cocoa in your pajamas... bring a blanket to sit on while watching a holiday movie.


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! For more information, visit



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


Easy Broccoli Quiche

Serves 6

"This easy vegetarian quiche is a snap to make but looks great on the table."

2 tablespoons butter

1 onion, minced

1 teaspoon minced garlic

2 cups chopped fresh broccoli

1 (9 inch) unbaked pie crust

1 1/2 cups shredded mozzarella cheese

4 eggs, well beaten

1 1/2 cups milk

1 teaspoon salt

1/2 teaspoon black pepper

1 tablespoon butter, melted

Preheat oven to 350 degrees F (175 degrees C). Over medium-low heat melt butter in a large saucepan. Add onions, garlic and broccoli. Cook slowly, stirring occasionally until the vegetables are soft. Spoon vegetables into crust and sprinkle with cheese. Combine eggs and milk. Season with salt and pepper. Stir in melted butter. Pour egg mixture over vegetables and cheese. Bake in preheated oven for 30 minutes, or until center has set.

Recipe from


Cauliflower and/or broccoli soup

"Delicious soup to use leftover broccoli or cauliflower. I have used both - alone and together."

6 cups water

5 cups cauliflower or 5 cups broccoli

2 cups carrots

1/2 cup onions

1 teaspoon dried oregano

1 teaspoon dried basil

4 chicken bouillon cubes or 4 tablespoons chicken bouillon powder

Salt & pepper


Dice cauliflower and/or broccoli. Slice 2 cups carrots, chop 1/2 cup onion. In a 5 quart saucepan, add all ingredients except salt and pepper. Cover and simmer until vegetables are tender (about 20 minutes). Strain off and reserve most of the liquid. Place vegetables in a food processor and puree. {OR mash vegetables, still in pan with potato masher til of desired consistency}. Add pureed vegetables and reserved liquid (if you wish for a more liquid soup) back into the pot. Add salt and pepper and reheat.

Recipe from


Baked Sweet Potatoes

Serves 4

"Very healthy and tasty sweet potatoes that will be a great addition to any meal. Very easy!"

2 tablespoons olive oil

3 large sweet potatoes

2 pinches dried oregano

2 pinches salt

2 pinches ground black pepper

Preheat oven to 350 degrees F (175 degrees C). Coat the bottom of a glass or non-stick baking dish with olive oil, just enough to coat. Wash and peel the sweet potatoes. Cut them into medium size pieces. Place the cut sweet potatoes in the baking dish and turn them so that they are coated with the olive oil. Sprinkle moderately with oregano, and salt and pepper (to taste). Bake in a preheated 350 degrees F (175 degrees C) oven for 60 minutes or until soft.

Recipe from


Sweet Potato Pancakes

Maple syrup or an apple cider syrup are both great choices for topping these great tasting sweet potato pancakes.

1 1/2 cups sifted all-purpose flour

3 1/2 teaspoons baking powder

1 teaspoon salt

1/2 teaspoon ground nutmeg

1 1/4 cups mashed cooked sweet potatoes

2 eggs, beaten

Sift dry ingredients into a mixing bowl. Combine remaining ingredients; add to flour mixture, stirring just until dry ingredients are moistened. Drop by tablespoons onto hot greased griddle.

Recipe from


Worms munching on travelers' trash at Charlotte airport

By Ely Portillo
One and a half million red wiggler worms originally from Georgia have moved into their new home at Charlotte Douglas International Airport's recycling center, where they're devouring food scraps and other trash that air travelers leave behind.

About three years after it was conceived, the$1.1 million recycling center is up and running, and has reduced the trash the airport sends to landfills by about 70 percent, officials said Thursday at the Airport Advisory Committee meeting.


In addition to the worm composting, 15 workers employed by Go Green are also sorting all of the airport's trash and recycling, and materials such as aluminum, plastic and cardboard are being sold. The leftover organic matter, including food, plant matter and trash such as paper towels, is for the worms, who digest it and excrete nitrogen-rich "castings."


The worms arrived about a month and a half ago. Once they've built up enough castings to harvest, the airport will spread the material on its 6,000 acres, saving money on fertilizer.


Airport terminal manager Bob Lucas, an electrician by trade, has overseen the worm project.


"We're feeding them, keeping them happy," Lucas said. "We've gone through one hatching, and I'd really like to go through one more before we start harvesting."


Prices for the other materials sold to recyclers fluctuate month-to-month, Lucas said. Aluminum can sell for $2,000 a ton one month and $1,100 a ton a few months later. The airport splits the profits with Go Green, which the airport also pays to manage the recycling facility.


The recycling center is housed in a 30,000 square foot building that was previously used to prepare airline food, from the days when even flights to Atlanta came with a meal.


Before the worms are fed people's trash, the material is heated in a giant rotating drum at up to 160 degrees for three days, to kill microbes and pre-compost the trash. What comes out, and goes into the worms, looks and smells a lot like manure.


Officials said the cost of hauling the airport's trash away was approximately $900,000 a year. Aviation Director Jerry Orr said the cost of operating the recycling center is about $425,000 a year.


Orr said he thinks that within five years, the recycling center will generate enough money to cover its costs and become profitable. In any case, it's already saving money the airport spent on landfill fees and trucks to haul away its trash. "Garbage is getting very expensive," Orr said.


One kink that Lucas already worked out is the worm's tendency to try and wriggle out of their bins when the barometric pressure changes abruptly, as during a thunderstorm. The solution: Turn on bright lights, and they turn around and crawl back in.


Still, Lucas said he's cautious before making changes to the worms' environment, testing any new ideas on a small patch first. "I'm not going down the hall and telling Jerry I killed the worms," Lucas said.

Article reprinted from

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(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