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Fall/Winter Week 3               Geauga County, Ohio
Nov. 9, 2012

The Fair Share

What's cropping up!
Welcome to Week 3
In this week's shares
Bulk produce available
Order Thanksgiving turkeys now!
Certified-organic Beef for sale
Vermont brewer wants you to drink your share
Mailing list add-ons
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"Corn is an efficient way to get energy calories off the land and soybeans are an efficient way of getting protein off the land, so we've designed a food system that produces a lot of cheap corn and soybeans resulting in a lot of cheap fast food."

~ Michael Pollan 








Buggy silhouette





Welcome to Week 3 of the Fall/Winter CSA program with Geauga Family Farms!


We have been thankful for the return of sunshine this week, but chilly nights remind us of the winter weather that is on its way soon. Wood piles are growing, the furnaces are getting fired up in the greenhouses, and we're getting the fields ready for a winter rest. As the turkeys continue to get more and more plump, we're also reminded of the upcoming holiday season.


The farm families will be offering homemade pumpkin rolls for your upcoming holiday dinners and celebrations. These will sell for $5.50 each, and will be delivered with the shares during the week before Thanksgiving. Please e-mail Michelle Bandy-Zalatoris ( with your order, and she will send you an invoice that is payable online. The deadline for ordering is Monday, Nov. 12 at midnight.


Please note that we will be taking the week of Thanksgiving off (Nov. 22 & 24) so our farm families can take a break and enjoy the holiday. We will resume deliveries Thursday, Nov. 29.


We hope your kitchens have been filled with the tantalizing aromas of late fall vegetables. We're including recipes for spaghetti squash, sugar snap peas and other tasty recipes in this week's newsletter to inspire you to try new flavor combinations and preparations. We would love to feature your recipes for favorite Thanksgiving side dishes in next week's newsletter. Please send them to Laura Dobson at by Wednesday, Nov. 14.


Thanks for being part of this farming adventure!



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

Buggy silhouette


In this week's shares

In this week's shares, CSA members can expect things such as garlic, bunching or storage onions, Brussels sprouts, hoop-house tomatoes, cabbage, sugar snap peas, rainbow chard, parsley, carrots, radishes, green or red leaf lettuce, broccoli, cauliflower, butternut squash and sweet potatoes.


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

Our farmers are still taking reservations for Thanksgiving turkeys. 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. Order now


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



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


Baked Spaghetti Squash with Garlic and Butter

1 small spaghetti squash (about 3-4 pounds)  
2 tablespoons butter  
2 cloves garlic, finely minced  
1/4 cup finely minced parsley (or basil)  
1/2 teaspoon salt (or to taste)  
1/4 cup shredded Parmesan cheese
Preheat oven to 375F. Pierce squash a few times with sharp paring knife (to let steam escape). Bake spaghetti squash for 60 minutes, or until a paring knife pierces easily through skin with little resistance. Let squash cool for 10 minutes.

Cut squash in half, lengthwise. Use a fork to remove and discard the seeds. Continue using fork to scrape the squash to get long, lovely strands. If the squash seem difficult to scrape, return the squash to bake for an additional 10 minutes.

Heat a large saute pan with the butter and the garlic over medium-low heat. When garlic becomes fragrant, add parsley, salt and spaghetti squash strands. Toss well, sprinkle in the Parmesan cheese and taste to see if you need additional salt. The spaghetti squash should have a slight crunch (i.e. not mushy) - but if you like it softer, cover the pan and cook 2 more minutes.

Recipe from


Spaghetti Squash with Feta and Olives

"The strands of a baked spaghetti squash are tossed with feta cheese, sautéed vegetables, olives and basil."

1 spaghetti squash, halved lengthwise and seeded

2 tablespoons vegetable oil

1 onion, chopped

1 clove garlic, minced

1 1/2 cups chopped tomatoes

3/4 cup crumbled feta cheese

3 tablespoons sliced black olives

2 tablespoons chopped fresh basil

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.

Place spaghetti squash cut sides down on the prepared baking sheet, and bake 30 minutes in the preheated oven, or until a sharp knife can be inserted with only a little resistance. Remove squash from oven, and set aside to cool enough to be easily handled.

Meanwhile, heat oil in a skillet over medium heat. Sauté onion in oil until tender. Add garlic, and sauté for 2 to 3 minutes. Stir in the tomatoes, and cook only until tomatoes are warm.

Use a large spoon to scoop the stringy pulp from the squash, and place in a medium bowl. Toss with the sautéed vegetables, feta cheese, olives and basil. Serve warm.

Recipe from


Sugar Snap Peas

1/2 pound sugar snap peas

1 tablespoon olive oil

1 tablespoon chopped shallots

1 teaspoon chopped fresh thyme

kosher salt to taste

Preheat oven to 450 degrees F (230 degrees C). Spread sugar snap peas in a single layer on a medium baking sheet, and brush with olive oil. Sprinkle with shallots, thyme, and kosher salt. Bake 6 to 8 minutes in the preheated oven, until tender but firm.

Recipe from


Pancetta, White Bean and Swiss Chard Pot Pies 

Serves 4

Lid  2 cups all-purpose flour
1/2 teaspoon table salt
13 tablespoons (1 stick plus 5 tablespoons) cold unsalted butter, diced
6 tablespoons sour cream or whole Greek yogurt (i.e., a strained yogurt)
1 tablespoon white wine vinegar
1/4 cup ice water
1 egg, beaten with 1 tablespoon water, for egg wash

Filling  2 tablespoons olive oil
4 ounces (3/4 to 1 cup) 1/4-inch-diced pancetta
1 large or 2 small onions, finely chopped
1 large carrot, finely chopped
1 large stalk celery, finely chopped
Pinch of red pepper flakes
Salt and freshly ground black pepper
2 garlic cloves, minced
Thinly sliced  chard leaves from an 8- to 10-ounce bundle (4 cups); if leaves are very wide, you can halve them lengthwise
3 1/2 tablespoons butter
3 1/2 tablespoons all- purpose flour
3 1/2 cups chicken or vegetable broth
2 cups white beans, cooked and drained, or from one and a third 15.5-ounce cans

Make lids: In a large, wide bowl (preferably one that you can get your hands into), combine the flour and salt. Add the butter and, using a pastry blender or your fingertips, cut them up and into the flour mixture until it resembles little pebbles. Keep breaking up the bits of butter until the texture is like uncooked couscous. In a small dish, whisk together the sour cream, vinegar, and water, and combine it with the butter-flour mixture. Using a flexible spatula, stir the wet and the dry together until a craggy dough forms. If needed, get your hands into the bowl to knead it a few times into one big ball. Pat it into a flattish ball, wrap it in plastic wrap, and chill it in the fridge for 1 hour or up to two days.

Make filling: Heat 1 tablespoon olive oil over medium- high heat in a large, wide saucepan, and then add the pancetta. Brown the pancetta, turning it frequently, so that it colors and crisps on all sides; this takes about 10 minutes. Remove it with a slotted spoon, and drain it on paper towels before transferring to a medium bowl. Leave the heat on and the renderings in the pan. Add an additional tablespoon of olive oil if needed and heat it until it is shimmering. Add onions, carrot, celery, red pepper flakes, and a few pinches of salt, and cook over medium heat until the vegetables are softened and begin to take on color, about 7 to 8 minutes. Add the garlic, and cook for 1 minute more. Add the greens and cook until wilted, about 2 to 3 minutes. Season with the additional salt and freshly ground black pepper to taste. Transfer all of the cooked vegetables to the bowl with the pancetta, and set aside.

Make sauce: Wipe out the large saucepan; don't worry if any bits remain stuck to the bottom. Then melt the butter in the saucepan over medium- low heat. Add the flour, and stir with a whisk until combined. Continue cooking for 2 minutes, stirring the whole time, until it begins to take on a little color. Whisk in the broth, one ladleful at a time, mixing completely between additions. Once you've added one- third of the broth, you can begin to add the rest more quickly, two to three ladlesful at a time; at this point you can scrape up any bits that were stuck to the bottom - they'll add great flavor.

Once all of the broth is added, stirring the whole time, bring the mixture to a boil and reduce it to a simmer. Cook the sauce until it is thickened and gravy-like, about 10 minutes. Season with salt and pepper. Stir the white beans and reserved vegetables into the sauce.

Preheat your oven to 375 degrees.

Assemble and cook pot pies: Divide the filling between four ovenproof 2-cup bowls. (You'll have about 1 1/2 cups filling in each.) Set the bowls on a baking pan. Divide the dough into four pieces, and roll it out into rounds that will cover your bowls with an overhang, or about 1 inch wider in diameter than your bowls. Whisk the egg wash and brush it lightly around the top rim of your bowls (to keep the lid glued on; nobody likes losing their lid!) and drape the pastry over each, pressing gently to adhere it. Brush the lids with egg wash, then cut decorative vents (smaller than mine, please, as they led to lots of draping) in each to help steam escape. Bake until crust is lightly bronzed and filling is bubbling, about 30 to 35 minutes.

Do ahead: The dough, wrapped twice in plastic wrap and slipped into a freezer bag, will keep for up to 2 days in the fridge, and for a couple months in the freezer. The filling can be made up to a day in advance and stored in a covered container in the fridge.

Recipe from The Smitten Kitchen Cookbook


Winter Squash Soup with Gruyere Croutons Serves 8

1/4 cup (1/2 stick) butter
1 large onion, finely chopped
4 large garlic cloves, chopped
3 14 1/2-ounce cans low-salt chicken broth
4 cups 1-inch pieces peeled butternut squash (about 1 1/2 pounds)*
4 cups 1-inch pieces peeled acorn squash (about 1 1/2 pounds)*
1 1/4 teaspoons minced fresh thyme
1 1/4 teaspoons minced fresh sage
1 1/2 teaspoons ground cumin
1/2 teaspoon ground ginger
1/8 cup whipping cream


2 tablespoons (1/4 stick) butter
24 1/4-inch-thick baguette bread slices
1 cup grated Gruyere cheese
1 teaspoon minced fresh thyme
1 teaspoon minced fresh sage

For soup: Melt butter in large pot over medium heat. Add onion and garlic and sauté until tender, about 10 minutes. Add broth, all squash and herbs; bring to boil. Reduce heat, cover and simmer until squash is very tender, about 20 minutes.

Working in batches, puree soup in blender. Return soup to same pot. Stir in cream and bring to simmer. Season with salt and pepper. (Can be made 1 day ahead. Chill. Rewarm over medium heat before serving.)

For croutons: Preheat broiler. Butter 1 side of each bread slice. Arrange bread, buttered side up, on baking sheet. Broil until golden, about 1 minute. Turn over. Sprinkle cheese, then thyme and sage over. Sprinkle with salt and pepper. Broil until cheese melts, about 1 minute. Ladle soup into bowls. Top each with croutons and serve.

Adapted from Bon Appétit, December 1996  


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


Vermont brewer wants you to drink your share

By Gina Bullard

BURLINGTON, Vt.When you think of Community Supported Agriculture or CSAs, you probably think of scenes of sheep grazing on a small Vermont farm. But one person is trying to changing that. Instead of buying monthly or weekly shares of food from local farms, Joe Lemnah wants you to drink the benefits of agriculture through his brewery, Burlington Beer Co.

"The greatest thing since sliced bread is local artisinal bread and I think beer is a reflection of that," Lemnah said.
It's called a CSB, or Community Supported Brewery. For $200 a share you'll get a different beer each month for a year, brewed by Lemnah to represent the season. Two dozen memberships are sold so far, but there are still a few more to go. "500 beer geeks out there -- this is for you," he said.
"I want to support local brewers and I love beer," said CSB Member, Tom Medve.
Lemnah's brewing resume includes Dog Fish Head in Maryland and Saratoga Brewing Company, and he shows off his beer skills at monthly free tasting events, so you can try before you buy. 

"Once a month you'll come to the brewery and pick up a 750ml wax-dipped bottle that features the agriculture of Vermont," Lemnah said.
"It only took me about a day to figure out I wanted to try it," Medve said.
"This is a great way to build trust with the community and the brewery that's yet to be built," Lemnah said.
Yes you heard him correctly -- yet to be built. As of now, Lemnah is considered a home brewer by the state's liquor control department, brewing in an old horse barn in Jericho. He's hoping to raise $250,000 in order to create a brewery in Burlington.
Vermont is the fastest growing state for malt manufacturers in the U.S., but this is the first time ever a community supported brewery or CSB is on tap.
"He's had a concept -- he should of reached out to us to walk him through the steps," said Martin Prevost with the Vermont Department of Liquor Control.
Prevost said that although Lemnah's idea sounds good, the first time they ever heard of it was when this reporter approached him about this story. 

"What he's doing is the equivalent of selling beer in advance, like a credit in a store. We're researching to see if there's any problems with that," Prevost said.
Burlington Beer Company needs state and federal licensing and permitting in order to promote or sell anything. Lemnah said he's working with his lawyers to do that. 

"It's definitely going to happen, there's no ifs ands or buts about it -- it has to happen," he added.
If everything goes as planned, Lemnah said he hopes to be serving honest ales to honest people by next summer.

Article 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