Main Logo
Week 17                           Geauga County, Ohio
Sept. 25, 2012

The Fair Share

What's cropping up!
Endings and beginnings
In this week's shares
Bulk veggie bargains
Fall/Winter applications now availabale
Stocking up for winter
Order Thanksgiving turkeys now
Farm tour schedule
Where do leftover shares go?
Partner Series: Middlefield Original Cheese Co-Op
Amish auction fundraiser
Local food events
Getting the most out of your CSA membership
Corporate pickup sites wanted
Mailing list add-ons
Follow us on TwitterFind us on Facebook

"A farm regulated to production of raw commodities is not a farm at all. It is a temporary blip until the land is used up, the water polluted, the neighbors nauseated, and the air unbreathable. The farmhouse, the concrete, the machinery, and outbuildings become relics of a bygone vibrancy when another family farm moves to the city financial centers for relief." 

~ Joel Salatin, "Everything I Want to Do Is Illegal: War Stories from the Local Food Front"











Buggy silhouette




Endings and beginnings

As we start to get ready to wrap up our 2012 summer season (only four more weeks left!), we're happy to hear from so many members who are excited about continuing with Geauga Family Farms through our Late Fall/Winter CSA program (see application link below). Response to our application on our Web site has been tremendous already.


We have gotten a few questions regarding the pricing of the shares, and wanted to make sure that some of our new approaches this year were clear.


- The season will run for eight weeks this year as opposed to six weeks in previous years.


- In the past, we included a baked good and eggs with shares. This year the basic share is produce-only, with other items available to be added to your share if you choose.


- We have trimmed the share size to a $20 per week value, to enable us to make more shares available for what has become a very popular program. We have planted more fall produce as well, but are hopeful that this approach will allow as many members as possible to participate. If you have participated in the past, you will notice that there may seem like a slight reduction in the amounts in the boxes - a reflection of the lower prices.


- We are working to have some expanded options of extras available to be delivered with your share. These will include additional cheeses and meats, and the possibility of some prepared foods that utilize Geauga Family Farms produce.


- If you choose to pay using our Web site, please drop us a note with up-to-date contact info (this can be added in the notes/comments section of the online application or sent as a separate e-mail). Many PayPal accounts do not contain current e-mail addresses and phone numbers, and we need to make sure we have that correct!


We are so delighted that this program has become a popular addition to our season. We love to have the opportunity to stay in touch with our members past October and to continue to bring fresh, delicious food to your table as long as we have it available. Thanks for making this possible!


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


Marlin Barkman                Jonas L. Byler                     Thomas C. Byler

Daniel Fisher                    Lester Hershberger             Marvin Hershberger

Dominic Marchese            Abner McDaniel                   Andy J. Miller                   

Noah Yutzy Jr.


Buggy silhouette


In this week's shares

In this week's shares, CSA members can expect things such as broccoli, kohlrabi, sweet potatoes, radishes, carrots, apples, garlic, white, yellow or red storage onions, bunching onions, Big Beef tomatoes, grape tomatoes, green beans, patty pan squash, bell peppers (variety), Hungarian Wax banana peppers (hot), sweet banana peppers, Red Carmen peppers, Yummy Orange peppers, Hot Joe Parker peppers (red & green), yellow squash, zucchini, eggplants, rainbow chard, parsley, dill, green or red leaf lettuce, green romaine lettuce, Lacinato and Red Russian kale.


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 veggie bargains

We have a bumper crop of tomatoes and peppers so get some now while they are on sale. The tomatoes are great for canned sauce, juice or whole tomatoes. The hot peppers are perfect for salsa to put on top of all your favorite Mexican dishes.  


Canning tomatoes - $12/20-pound box

Basil (regular or lemon) - $3/pound 

Green bell peppers - $18/bushel, $9/half-bushel

Red bell peppers - $20/half-bushel

Hot peppers - $12/half-bushel

Yummy Orange peppers - $18/half-bushel

Jalapeño peppers - $18/half-bushel

Sweet banana peppers - $12/half-bushel

Red beets - $20/half-bushel (with or without tops)  

To order, call Rosanna at 440-693-4625 between 7 a.m. - 3:15 p.m. Monday through Friday. Your bulk produce will be delivered with your share in a box with your name on it. Please look for it when you pick up your share. Rosanna will invoice you for your items.


Fall/Winter CSA application now available!

Applications are now available for our Fall/Winter CSA. We'll have about 300 shares available and our season will run for eight weeks, from Thursday, Oct. 25 and Saturday, Oct. 27, through Thursday, Dec. 20 and Saturday, Dec. 22(in previous years our season has run for six weeks). This is a very popular program. To be sure you get your share, we advise signing up as soon as possible. Shares will be awarded on a first-come, first-served basis. To download the application, or to sign up online, click here.


Stocking up for winter

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.


And speaking of beef, here is a note from our beef farmers:


"No sprouted wheat and Soya shoots

and Brussels in a cake,

carrot straw and spinach raw,

today I need a steak.


Not thick brown rice and rice pilau

or mushrooms creamed on toast,

turnips mashed and parsnips hashed,

I'm dreaming of a roast."

            ~ Maya Angelou, from 'The Health Food Diner'


Feed Your Inner Poet

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


Reserve your Thanksgiving turkey now

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.


Please contact farmers directly to reserve your bird. You can request a general size range (i.e. 15-20 pounds) 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! 


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


We also have larger turkeys (20+ pounds).  

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

We will provide contact information for additional farmers as they are ready to begin accepting turkey orders.


Farm tour information

Our farm tours are held on the second Saturday of the month from 1:30 - 3:30 p.m. 

Lester Hershberger farm


The last farm visit of the season is tentatively set for Saturday, Oct. 13. You won't want to miss it. 


Here is what member Kim Roberts had to say about last week's visit: 


"I wanted to say how much my girlfriend and I enjoyed the tour, hayride, snacks and the canning demo at the Miller's farm on Saturday. I love the farm visits as much as the wonderful veggies we get. I don't know if it could get any better. :D Thanks so much!"


Saturday, Oct. 13 - Fall tour and potluck get-together at the warehouse


Leftover shares

Ever wonder what happens to the leftover shares, the ones you totally forgot to pick up, or were out of town and missed picking up? Those members who pick up at Hill's Family Karate needn't wonder any longer. Tom Hill, one of our wonderful and dedicated site managers, filled us in with a heart-warming story about where the produce ends up. He adds a note at the bottom for those members who pick up at the karate school.


"This time of year we tend to have a few people who skip picking up their shares for one reason or another. Any time there is food left after we close for the day, it is taken to St. James Episcopal Church in Painesville, which with many partner churches offers meals at lunchtime on weekends & holidays, and at dinnertime several weekdays.


Two weeks ago we had four shares that we were able to take to the church on Sunday morning. That evening, the head of that day's feeding team told me "we cut up the eggplant into the spaghetti sauce, we steamed the green beans to serve with the meal, we set out the apples in a big bowl and chopped up the rest of the vegetables in a salad. We used everything but the collard greens." The head of the Monday night team was there and excitedly said "there are collard greens left? Great! I know exactly how we'll use them for tomorrow night's meal!"


Another four shares went to the church this past weekend. I'm looking forward to finding out how they were all used. Rest assured that any food not picked up is used within the next few days to help make nutritious meals for those who would otherwise be going hungry. Having fresh produce to add to the meals makes a huge difference. So if you're feeling overwhelmed by the sheer volume of food building up in your freezer and fridge, taking a week off will help needy people.


As an extra incentive, if you let me know you wish to donate your share we can obtain a "donation letter" from St. James' church so that you may be able to take the value of your share as a tax deduction.


All my best,

Tom Hill



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  


Note: Any of the pumpkin recipes below are equally delicious when made with butternut squash.


Kohlrabi & Apple Slaw with Creamy Coleslaw Dressing

Makes 4 cups, easily adapted for less

1/4 cup cream
1 tablespoon fresh lemon juice
1/2 tablespoon good mustard
1/2 teaspoon sugar
Salt & pepper to taste - go easy here
Fresh mint, chopped
1 pound fresh kohlrabi, trimmed, peeled, grated or cut into batons with a Benriner
2 apples, peeled, grated or cut into batons (try to keep equivalent volumes of kohlrabi:apple)

Whisk cream into light pillows - this takes a minute or so, no need to get out a mixer. Stir in remaining dressing ingredients, the kohlrabi and apple. Serve immediately.

Pizza Bianca with Goat Cheese and Greens

Allow about 5 1/2 hours for the pizza dough to rise. The small quantity of yeast and a long, slow rise give the crust its great flavor and texture.

Makes 4 servings


3/4 cup warm water (105°F to 115°F)

1 1/2 teaspoons dry yeast (from 1 envelope)

1 tablespoon extra-virgin olive oil

1 teaspoon salt

1 3/4 cups (about) unbleached all-purpose flour

Seasoned oil

2 tablespoons extra-virgin olive oil

1 large garlic clove, minced

1/4 teaspoon dried crushed red pepper


1 bunch Swiss chard (about 10 ounces), white ribs cut away

2 tablespoons extra-virgin olive oil

1 large garlic clove, minced

Yellow cornmeal

8 ounces whole-milk mozzarella cheese, coarsely grated

4 ounces soft fresh goat cheese, crumbled (about 1 cup)

For crust:

Pour 3/4 cup water into large bowl. Sprinkle yeast over; stir to blend. Let stand 10 minutes to dissolve yeast. Add oil and salt, then 1 1/2 cups flour. Stir until well blended (dough will be sticky). Turn dough out onto generously floured surface and knead until smooth and elastic, adding just enough flour to prevent dough from sticking, about 5 minutes (dough will be soft). Shape dough into ball; place in large oiled bowl and turn to coat. Cover bowl with kitchen towel. Let dough rise at cool room temperature until almost doubled, about 2 hours.

Punch dough down; form into ball. Return to bowl; cover with towel and let rise until doubled, about 3 hours.

Meanwhile, prepare seasoned oil:

Mix oil, garlic, and red pepper in small bowl. Let stand 1 hour.

For topping:

Cook chard in large pot of boiling salted water until just tender, about 2 minutes. Drain. Rinse under cold water; drain. Squeeze dry, then coarsely chop. Heat 2 tablespoons oil in small skillet over medium heat. Add garlic and stir 30 seconds. Add chard and stir 1 minute. Season to taste with salt.

Preheat oven to 500°F. Punch down dough. Form into ball; place on floured work surface. Cover with kitchen towel; let rest 30 minutes.

Recipe from


Pizza Bianca with Goat Cheese and Greens

Sprinkle rimless baking sheet with cornmeal. Roll out dough on floured surface to 13-inch round. Transfer to baking sheet. Sprinkle mozzarella over dough, leaving 1-inch border. Scatter chard over mozzarella. Top with goat cheese. Brush crust edge with some of seasoned oil. Set aside 2 teaspoons seasoned oil; drizzle remaining oil over pizza. Bake pizza until crust is brown, about 15 minutes. Remove from oven; brush edge with seasoned oil and serve.

Recipe from


Pumpkin Pancakes

Pumpkin for breakfast is a great way to start the day. Ready in minutes, this recipe is especially good topped with a drizzle of real maple syrup.

1 medium egg

1 cup milk

¾ cup unbleached white flour

¾ cup whole wheat flour

½ cup cooked pumpkin

1 tablespoon sugar

2 teaspoons baking powder

¼ teaspoon ground cinnamon

Pinch nutmeg

Pinch powdered ginger

2 to 4 tablespoons vegetable oil, as needed

Combine all ingredients except vegetable oil in a large mixing bowl, whisking to blend. Heat 1 teaspoon oil in a medium skillet over medium. Add ¼ cup pancake batter at a time, allowing to cook until bubbles break around the edges. Flip and allow to cook an additional 1 to 2 minutes, until light golden. Repeat with remaining oil and batter.

For more great pumpkin recipes like pumpkin ravioli, visit, where we found this one.


Sweet Potato Curry with Spinach and Chickpeas

1/2 large sweet onions, chopped or 2 scallions, thinly sliced

1 -2 teaspoon canola oil

2 tablespoons curry powder

1 tablespoon cumin

1 teaspoon cinnamon

10 ounces fresh spinach, washed, stemmed and coarsely chopped

2 large sweet potatoes, peeled and diced ( about 2 lbs)

1 (14 1/2 ounce) cans chickpeas, rinsed and drained

1/2 cup water

1 (14 1/2 ounce) cans diced tomatoes, can substitute fresh if available

1/4 cup chopped fresh cilantro, for garnish

basmati rice or brown rice, for serving

You may choose to cook the sweet potatoes however you prefer.

I like to peel, chop and steam mine in a veggie steamer for about 15 minutes.

Baking or boiling work well too.

While sweet potatoes cook, heat 1-2 tsp of canola or vegetable oil over medium heat.

Add onions and sauté 2-3 minutes, or until they begin to soften.

Next, add the curry powder, cumin, and cinnamon, and stir to coat the onions evenly with spices.

Add tomatoes with their juices, and the chickpeas, stir to combine.

Add ½ cup water and raise heat up to a strong simmer for about a minute or two.

Next, add the fresh spinach, a couple handfuls at a time, stirring to coat with cooking liquid.

When all the spinach is added to the pan, cover and simmer until just wilted, about 3 minutes.

Recipe from


GFF Partners Series: Middlefield Original Cheese Co-Op

16942 Kinsman Road, Middlefield



Cheese please!

By Laura Dobson


More than 20 years ago, a group of 70 dairy farmers decided to pool their milk and start the Middlefield Original Cheese Co-Op. Located on Kinsman Road, not far east of the intersection of Routes 528 and 87, the cheese co-op is a great source for grass-fed and organic cheeses.


And what, you ask, is the connection between the Middlefield Cheese Co-Op and Geauga Family Farms? Nevin Byler, manager of the co-op, and member of the co-op's board of directors, says the connection goes back to 2005.


"I was one of the original founders of (Geauga Family Farms)" Nevin said. "There were five of us farmers that wanted to do something to help area farmers get a better price for our products."


You might say he had a bit of previous experience with the whole idea of a co-op. The Middlefield Cheese Co-Op itself began more than 10 years before that, in 1994. Nevin served on the board several years before he began working full-time at the co-op in 1999.


"The original idea of GFF was to take the farmers' product right to the customer," Nevin said.


And Geauga Family Farms is still doing just that, and not only with produce. CSA members can order the co-op's cheeses on the GFF Web site and have it delivered to their pickup sites. Monterrey Jack, Cheddar, Colby, Longhorn, Pepper Jack, Farmer's and Brick, organic, 100-percent grass-fed and goat cheeses are just a few cheeses available.


The cheese co-op is not to be confused with Middlefield Swiss Cheese, just two miles away.


The old-fashioned way

Nevin, a dairy farmer, ships milk from his own grass-fed cows to the co-op. He still begins and ends each day by milking his cows, now with the help of one of his 10 grandchildren, especially his oldest grandson, 10-year-old Owen.


"I didn't have any boys to help me out on the farm, but now I do," Nevin said with a laugh. "They are a lot of help."


He and his wife Emma have two daughters, Miriam and Edna.


"Our daughter, Emma, and her husband, Iven, run our dairy farm," Nevin said. "We are grass-fed, but not organic. It's the next thing to organic, but we're not certified. We feed only grass to our cows."


After milking, Nevin heads to the co-op where he says he's all over.


"I do the scheduling and ordering of supplies, I unload trucks, help with maintenance, work in the cooler," he says. "I'm a little bit of everything and then sometimes nothing," he joked. "I just help out wherever. I can make cheese, but we have two very good cheese makers who do it for us. We only have five people working in the plant and about eight people in the store. So we're small - everybody works together."


He said the co-op recently shipped some of the grass-fed cheese to an independent lab for testing.


"Besides being a softer, creamier cheese, Omega 3s and CLA (a fatty acid) are higher in the grass-fed cheese," Nevin said.


Award-winning cheeses

He is proud of the cheese produced at the co-op, and rightly so.


"We're small, family farms," Nevin said. "Our cows are all milked by hand; the cheese is all made by hand, the old traditional way. The cheese is made in open vats and we take it out by hand - that's what's different."


All the farmers who supply milk for the cheese are members of the co-op. As members, they vow to adhere to strict guidelines.


"None of the cows on any of the farms are given any BSG (hormone) shots. No GMO (genetically modified organisms) feeds are fed to the cows," Nevin said. "So that's where we're different."


Counting Nevin, the co-op has eight farmers who feed no grain to their cows. That means these cows are 100-percent grass-fed. There also are five certified-organic dairy farmers; the rest are conventional farmers. The plant is certified-organic as well.


He loves his work, but what Nevin likes most isn't really about cheese.


"I just like the idea I'm helping the farmers," he said. "I like the idea of getting a better price to the farmers."


The co-op sells its products at the retail store attached to the cheese-making facility. Ed Gordos, the distributor, partners with the farmers. He owns the cheese-making equipment and the farmers own the land and the building. Ed works hard at getting the cheese onto into the dairy aisles at Whole Foods and other stores and restaurants in Cleveland, Pittsburgh, Columbus and beyond. 


"We have a huge variety - cheddars, jacks, a lot of flavored cheeses, but cheddar is probably our specialty. And," Nevin proudly added, "our cheddar just won the Reserve Grand Champion prize at the Ohio State Fair. So come try our cheddars!"


Amish auction fundraiser for children's health clinic in Geauga

The DDC Clinic is an important personal cause for Neil Miller and his family. We thought we'd help spread the word.


Amish Auction Benefit for the DDC Clinic - Center for Special Needs Children 

Friday, Oct. 12

4 p.m.

Middlefield Market Pavilion

15848 Nauvoo Road


Live auction, quilts, furniture, Chinese raffle, bake sale, door prizes, food stand, salad bar and more. Come play Cow Patty BINGO - the winner receives a half-side of beef, cut and wrapped for the freezer.


The DDC Clinic - Center for Special Needs Children is a non-profit primary care and research facility in Middlefield providing medical services for patients with over 70 different rare conditions. The clinic was conceived as a "gathering place;" a place of love, compassion and caring where children and families are respected; a place where people take the time to listen and share; a place of faith and hope. For more information on the Clinic, visit


Local food events 


2012 Ohio Sustainable Farm Tour and Workshop Series

This annual event continues throughout September. Support the organization that certifies our farmers. Visit the OEFFA site for information about the Ohio Ecological Food & Farm Association's 2012 Ohio Sustainable Farm Tour and Workshop Series. All sorts of events are happening in September. See alpacas, watch a blacksmith and see busy bees, meet other Ohio growers and restaurateurs as well as others involved in the local food scene at a produce auction, an institutional sourcing tour, a fiber production tour and more.


Alpaca Fiber Production Tour

Thursday, Sept. 27, 11 a.m.

Alpaca Spring Valley Farm

3899 Whitacre Ave. SE, Minerva (Stark County)

Join Alicia Rocco and Norma Prosser for this tour to learn about sustainable alpaca production. Meet the alpacas and learn how they provide fiber and nutrient rich compost. On this research farm, board certified integrative natural health practitioner Alicia Rocco will describe how to use herbal remedies, homeopathics, and natural parasite control to care for alpacas. This tour is free and open to the public.


Directions: From Canton, go east on Rte. 30 to Minerva. Turn left on Market St. at the square. After 0.5 miles, turn left on Whitacre Ave. The farm is on the left after 0.5 miles. For more information about this farm tour, or for a map to the farm, visit here


OEFFA Athens Chapter Farm Tour

Sunday, Sept. 30, 3 p.m.

Solid Ground Farm

13262 Liars Corner Road, Millfield (Athens County)

Join OEFFA's Athens Chapter for a tour of Solid Ground Farm, a sustainable homesteading, permaculture, and natural building demonstration and workshop center. See a variety of locally sourced, hand-built houses and structures, walk through the edible forest garden and introduce yourself to the principles of permaculture design, as you tour this small cooperatively run farm. This event is free and open to the public.

Directions: From Athens, take Rte. 33 or Columbus Rd. to State Rte. 550 and head towards Amesville. About a mile down Rte. 550 you will pass Landott Auto on the left and see a small park on the right. The next road on the left is Alderman Rd. Follow Alderman Rd. for about 500ft and turn right before the graveyard onto Liars Corner Rd. (road sign missing). Drive 1.4 miles to the very top of the second hill. You will pass a wood sided barn on your right side along the road. The driveway is immediately after the barn on the same side. If you miss the drive there is a gravel parking lot just past the front yard. Call Weston if lost (740) 856-6299. For more information, contact Angie Starline at 740-517-1032 or


Local Food Week

Sustainable Heights Network will hold its Local Food Week Oct. 1 - 6 in celebration of local food. Dine on locally-sourced food specials at restaurants in the Heights, such as Nighttown, Brennan's Colony and Barle Soup and Sandwich. Attend a tree pruning workshop or a free screening of "Fresh." For more information about Local Food Week, click here.


Stone Soup Mystery Meal

Saturday, Sept. 29, 9:30 a.m. - 1:30 p.m.  

Howe Meadow

4040 Riverview Road
Peninsula, OH 44246 

Gather ingredients from the Countryside Farmers' Market at Howe Meadow, travel to Hale Farm & Village, prepare a delectable soup and salad around a campfire and reenact the traditional tale of Stone Soup. Then it's time to feast!

Families are invited to explore historic farm properties in the Cuyahoga Valley and learn about local foods, sustainable agriculture, and farming history. These programs are part of a collaborative effort between Hale Farm & Village, the Countryside Conservancy, the Conservancy for Cuyahoga Valley National Park, and National Park Service.  

Fee:  $17/adults, $15 for partner members. $7 for children ages 4 - 11. Price includes market tokens. 

Program begins at Howe Meadow at 9:30 a.m. and ends at 1:30 p.m. Call 330-675-2796 ext. 100  or visit for more information.


Getting the most out of your CSA membership

By Lyn Trier


Uses for winter squash

As promised, here are my favorite uses for winter squash.


I think when people get a pie pumpkin in their share, they automatically think pumpkin pie. We never make pumpkin pie in our house, but I've been known to roast, puree and freeze 10 pie pumpkins or more during the fall season.


One of our favorite recipes for using pumpkin (or other squash puree) is for pancakes. We never make just plain pancakes in our house. For those of you who like an actual recipe to follow, try this one.


Personally, I use the recipe as a guide. Sometimes we use a whole-grain pancake mix and other times we make our mix from scratch. It just depends. I always use more eggs in our pancakes. I also like to use milk even if it's a recipe that calls for water. It makes them creamier. The amount of liquid needed in pancakes will vary based on the thickness of your pumpkin puree, how many eggs, whether you substitute honey or maple syrup for the brown sugar, and how thick or thin you like your pancakes. Also add liquid a bit at a time so you don't end up with batter that's too thin. We've made these with sweet potatoes, pumpkin, butternut and acorn squash. They are all delicious.


Butternut squash soup is another fall favorite. There are zillions of recipes on line. I usually make it based on what's available in my kitchen. My basic ingredients are carrot, squash, onion, garlic, spices and a bit of cream or whole milk. I like to cook it in the Crockpot and use an immersion blender to make it smooth. We've made it with other squash too, but butternut is my favorite for soup.


I'm hoping for a huge crop this year. My freezer stash from last year is depleted.


I'd love to hear from some readers about their favorite uses for winter squash.


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



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