Week 1                                                       Geauga County, Ohio                                                 Oct. 27, 2016

The Fair Share     

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"There is something incredibly nostalgic and significant about the annual cascade of autumn leaves."
Joe L. Wheeler

A warm welcome 
Welcome to the Geauga Family Farms fall CSA program. We are delighted you have decided to join us for the next six weeks of delicious organic produce. For those who are new to the program, we are a cooperative of eight organic family farms located in the Middlefield area in Geauga County. Our farm families joined together six years ago to start this program as a way to support one another in the farming way-of-life. We are dedicated to growing and delivering high-quality produce that is nutrient-dense and delicious, and we are thrilled to be able to share this with you.

We wanted to take this opportunity to provide you with some helpful information. Please read this thoroughly, and let us know if you have any questions.

For most of our sites, pick-up will occur directly from our farm truck. We will be located in parking lots at our pick-up sites. Just look for the trailer with the Geauga Family Farms logo. Our driver will pass out shares and extras from the back of the trailer. Provide your name, and he will get your order for you. Please note that because of this approach, our driver cannot wait beyond the pick-up time. If you miss your pick-up period, you may go to the next stop on the list. Your share will be available through the end of that day.

There are only two locations where the pick-up will not occur from the truck: our farm pick-up and our Lakewood pick-up. The Lakewood shares will be left on the porch of longtime member, Anne Stahlheber, who has kindly offered this location to us. The shares at the Miller farm will be located in the workshop building near the house. The farm stand where our summer shares were located will be closed for the season. At both of these locations, please make sure you check your listing on the sign-in sheet and take only what is listed by your name. 
  • If you have signed up for a standard organic-only share, it will be labeled with a large, brightly colored label taped to the bag. This means that your share will not include apples. We will substitute other vegetables. Please make sure you take a labeled box each week.
  • If you have signed up for a standard + non-organic apples share, your box will not have a special label. It will include non-organic apples, but all of the rest of the items in the box will be organic. Please look carefully at the boxes and do not take someone's organic share.
Our Lakewood site and farm site cannot receive any refrigerated items.

Look to our weekly e-newsletter to provide you with farm information, program details, new offerings in our farm store, recipes to help use the items in your share and local farm and food events. We hope you will take a few minutes each week to browse the latest in Geauga Family Farms news.

Please check your inbox for a welcome e-mail filled with important details about the program, and consider joining our Facebook page for updates and group discussion.

We're so glad you have chosen to support local family farms and we look forward to providing you with the best this region has to offer. Welcome to Geauga Family Farms!

Michelle Bandy-Zalatoris
~ with Laura Dobson, Rachel Machesky and the farmers of Geauga Family Farms
In this week's shares
Look for some of these items in your share this week.

Lettuce (red leaf, green leaf, Romaine), kale (Red Russian, lacinato, winterbore), butternut squash, acorn squash, pie pumpkins, kohlrabi, cauliflower, broccoli, garlic, storage onions, bunching onions, radishes, Yummy Orange peppers, hot banana peppers, sweet peppers, green and colored bell peppers, heirloom tomatoes, cherry tomatoes, potatoes (red, Yukon Gold), sweet potatoes, parsley, eggplant, yellow squash and zucchini.

NOTE: Y ou 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.
Start dates
We are allowing people to continue to sign up after our initial deadline of Oct. 23. Those who sign up between Monday, Oct. 24 and midnight Sunday, Oct. 30 will start one week later, and will receive a prorated price to reflect a five-week program, and will start on either Nov. 3 or Nov. 5. If you have signed up recently, please check the first delivery date on your confirmation e-mail. 
Ordering extras
Our deadlines for ordering weekly extras (jams, baked goods, vegetables, beef, etc.) have changed slightly from our summer season. All orders must be placed by Sunday at midnight for delivery during that week (both Thursday and Saturday). Any orders received after this time will automatically be placed on the delivery list for the following week.
Talking turkey
We have a few options for you this season if you are interested in purchasing a farm-fresh turkey for your Thanksgiving table. These turkeys will go fast - don't wait until the last minute!

Come to the farm:
If you are interested in a beautiful drive through the country to pick up your turkey at one of our farms, contact D&S Farm & Garden to place an order. The Fishers are raising pastured turkeys on their certified organic farm. The turkeys have been fed a diet of non-GMO feed. They will average 20 pounds in size and the cost is $4 per pound. Turkeys will need to be picked up from the farm the week of Thanksgiving.
Contact the Fishers to place your order: 440-693-4208

Come to one of our delivery sites:
Our partners Seth & Jessica Sharp at Premium Pastured Meats will be bringing fresh turkeys to a few area pick-up sites in their refrigerated truck the week of Thanksgiving. The turkeys are broad breasted whites and range in size, but most will be from 15-20 pounds. They are $4 a pound. They are fed a custom, non-GMO ration that the Sharps mix themselves, as well as sprouted grains. They are free range and out to pasture, where they forage for about 40 percent of their diet.   

Pick-up locations/times are still being finalized, but we are working on an east side and west side location early Thanksgiving week in the late afternoon/early evening.
Contact the Sharps to place your order:330-240-0663
We include recipes each week using the items in your share. While our in-house chefs Rachel and Michelle always have 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 LDobson@geaugafamilyfarms.org.

Turnip and Potato Patties
1/2 pound turnips, peeled and cut into 1/4-inch cubes (about 1 1/3 cups)
6 oz. potato, peeled and cut into 1/2-inch cubes (about 1 cup)
2 1/2 Tbsps. thinly sliced scallion greens
1 egg, beaten lightly
1/4 cup all-purpose flour
Grapeseed oil, peanut oil, or canola oil (high smoke-point vegetable oils)
Salt and pepper
In a large saucepan of boiling salted water, cook the turnip and potato cubes for 15 to 17  minutes, until they are tender, and drain them. In a bowl, mash them with a fork and stir in the  scallions, the egg, flour, and salt and pepper to taste.
Coat the bottom of a large, heavy bottomed skillet with about 1/4-inch of the oil. Heat the pan  on medium- high heat until the surface of the oil begins to shimmer, but not smoke. Spoon 1/4- cup mounds of the turnip potato batter into the pan, flattening them into 1/2-inch thick patties  with the back of a spatula. Fry the patties until they are golden, turning them once, about 4  minutes on each side. Transfer the patties to paper towels to drain off excess oil.
Recipe from Simply Recipes

R o a s t e d  Beet  a n d  W i n t er  S q u a s h  S a l a d  W i t h  W a l n u t s -
Serves 6
2 pounds kabocha or butternut squash
1 bunch beets, with greens
2 Tbsps. red wine or sherry vinegar
1 tsp. balsamic vinegar
Salt and freshly ground pepper
1 small garlic clove, minced or put through a press
4 Tbsps. extra virgin olive oil
2 Tbsps. walnut oil
3 Tbsps. chopped walnuts (about 1 1/2 ounces)
2 Tbsps. mixed chopped fresh herbs, like parsley, mint, tarragon, chives
Roast the beets. Preheat the oven to 425 degrees. Cut the greens off of the beets, leaving about  1/2-inch of the stems attached. Scrub the beets and place in a baking dish or ovenproof casserole.  Add about 1/4 inch water to the dish. Cover tightly with a lid or foil, and bake 35 to 40 minutes,  until the beets are tender. Remove from the heat and allow to cool. If not using right away,  refrigerate in a covered bowl.
Line another roasting pan with foil or parchment and brush with olive oil. Peel the squash and  cut in 1/2-inch thick slices. Toss with 2 teaspoons of the olive oil and salt to taste and place on the  baking sheet. Roast for 20 to 30 minutes, turning halfway through, until lightly browned and  tender. You can do this at the same time that you roast the beets, but watch carefully if you need to  put the baking sheet on a lower shelf. Remove from the heat and allow to cool.
Meanwhile, bring a large pot of water to a boil while you stem and wash the greens. Add salt to  the water, and blanch the greens for 1 minute or until tender. Transfer the greens to a bowl of cold  water, then drain and squeeze out the water. Chop coarsely.
Mix together the vinegars, garlic, salt, pepper, the remaining olive oil and the walnut oil. When  the beets are cool enough to handle, trim the ends off, slip off their skins, cut in half, then slice into  half-moon shapes. Toss with half the salad dressing. In a separate bowl, toss the roasted squash  with the remaining dressing.
Place the greens on a platter, leaving a space in the middle. Arrange the beets and squash in  alternating rows in the middle of the platter. Sprinkle on the fresh herbs and the walnuts. If  desired, sprinkle on crumbled feta. Serve.
Advance preparation: Roasted beets and squash will keep for 4 to 5 days in the refrigerator.  Cooked beet greens will keep for about three days, and can be reheated. The salad will hold in the  refrigerator for a couple of hours, but it's prettiest when served right away.
Recipe by Martha Rose Shulman for the New York Times

Serves 8-10
8 ounces beets, unpeeled, rinsed and scrubbed free of dirt
7 ounces bittersweet or semisweet chocolate (70% cacao solids), chopped
1/4 cup hot espresso (or water)
7 ounces butter, at room temperature, cubed
1 cup flour
3 Tbsps. unsweetened cocoa powder (the darkest you can find, natural or  Dutch-process)
1 1/4 tsp. baking powder
5 large eggs, separated, at room temperature
Pinch of salt
1 cup superfine sugar
Butter an 8- or 8 1/2-inch springform pan and line the bottom with parchment paper.
Boil the beets in salted water with the lid askew until they're very tender when you stick a  knife in them about 45 minutes. Drain then rinse the beets with cold water. When cool enough to  handle, slip off the peels, cut the beets into chunks, and grind them in a food processor until you  get a coarse, yet cohesive, puree. (If you don't have a food processor, use a cheese grater.)
Preheat the oven to 350º.
In a large bowl set over a pan of barely simmering water, melt the chocolate, stirring as little as
Once it's nearly all melted, turn off the heat (but leave the bowl over the warm water), pour in
the hot espresso and stir it once. Then add the butter. Press the butter pieces into the chocolate
and allow them to soften without stirring.
Sift together the flour, cocoa powder, and baking powder in a separate bowl.
Remove the bowl of chocolate from the heat and stir until the butter is melted. Let sit for a few
minutes to cool, then stir the egg yolks together and briskly stir them into the melted chocolate
mixture. Fold in the beets.
In a stand mixer, or by hand, whip the egg whites until stiff. Gradually fold the sugar into the
whipped egg whites with a spatula, then fold them into the melted chocolate mixture, being
careful not to over-mix.  Fold in the flour and cocoa powder.
Scrape the batter into the prepared cake pan and reduce the heat of the oven to 325ºF (160ºC),
and bake the cake for 40 minutes, or until the sides are just set but the center is still is just a bit
wobbly. Do not overbake.
Let cake cool completely, then remove it from the pan.
Serving and storage : This cake tastes better the second day; spread with crème fraîche and  sprinkle with poppy seeds shortly before serving. Or serve them alongside.
Recipe from the blog David Lebovitz - living the sweet life in Paris
Adapted from Tender by Nigel Slater
Area events

Cleveland's 11th Annual Fabulous Food Show
Nov. 11-13, 11 a.m.- 8 p.m. 
Cleveland I-X Center
Cleveland's largest presentation of fabulous food, fine art, breweries, wineries, restaurants and purveyors all under one roof with a wide variety of live demonstrations and hundreds of companies showcasing specialty foods, drinks and culinary gadgets. 
Find more information 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 and things like the farm bill, the latest news on GMO foods, and much, much more, but we don't want to make our newsletter any longer. Until we get our blog up and running on our website, we are going to include links to articles that you may find interesting. Here are a couple. If you run across any articles you think would be of interest to our members, feel free to send us the link for inclusion here.
(Between the regular business hours of 9 a.m. - 5 p.m. Monday - Saturday ONLY PLEASE!)
Farm Representatives

Laura Dobson, 440-478-9849, LDobson@GeaugaFamilyFarms.org
Rachel Machesky216-246-8254, RMachesky@GeaugaFamilyFarms.org 

Geauga Family Farms, Middlefield, Ohio 44062