Week 6                                                       Geauga County, Ohio                                                 Dec. 8, 2016

The Fair Share     

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"At Christmas 
I no more desire a rose
Than wish a snow 
in May's new-fangled mirth; 
But like of each thing that in season grows."
~ William Shakespeare

Shares make the best gifts
Welcome to Week 6, the final week of the Fall CSA program. We are sad to see the season come to an end, but happy to take a break for the winter. We are also excited to announce new changes to our CSA program for next summer.

Because of the mild fall, we are still seeing items we don't usually see at this time of year, such as  cherry tomatoes and peppers. The snow held off perfectly!

Now  is the time to get discounted pricing with our Early-Bird Special, featuring 10 percent off regular pricing through Dec. 31. 

New this year is a 5 percent discount for returning members. You may take advantage of the Early-Bird pricing, but if you miss out you can still receive the 5 percent returning member discount Jan. 1 and after.  

Another new and exciting addition this year is a customizable share. This share is equivalent to the medium share in volume. Members will select $23 worth of produce only from the farm store to fill each week's share. The total regular price of $700 includes a $12 fee each week to cover the cost of special packaging and the extra labor required to hand-select each item ordered by the member. Our members have been requesting this option for years! Since this is a new option, we are only offering a limited number of customizable shares. This means quantities will be limited, so order early to get one of the customizable shares.

We will not have all of our pick-up sites finalized until closer to the start of the season. We will follow up with you in the spring to select your location. The only exception to this is if you choose to pick up your share at the Yutzy Farm in Middlefield (new location this year). If this is your preference, select the farm option.  An additional savings of $50 is applied to those picking up at our farm location. Otherwise, you must select the option "Pick-up sites to be announced" or you will not be able to complete your order.
You have the choice of paying for your share with a check by mail or online with a check or credit card. If mailing in your membership form, it must be postmarked by Dec. 31 and paid in full to take advantage of the Early-Bird discount.

We offer a payment plan which breaks down the total cost into three equal payments. If you are paying by check, it requires mailing in all three checks at once. If you are paying online, three payments will be automatically deducted from your credit card, each one month apart. Please be sure to use a credit card that does not expire before the final payment is due. The payment plan does not apply to Early-Bird pricing. 

So, sign up now and give the gift that says I love you, the gift of local food and healthy eating. Give a share to everyone on your list, including yourself! Click  here to sign up now.

Laura Dalheim
~ with Rachel Machesky and the farmers and families of Geauga Family Farms
In this week's shares
Look for a fantastic mix of some of these items in your share this week.

Kale (Red Russian, Winterbore, Lacinato), lettuce (red leaf, green leaf, Romaine) spinach, parsley, kohlrabi, turnips, radishes (Daikon, Alpine), bunching onions, storage onions, garlic, broccoli, cauliflower, cabbage, pumpkins, butternut and acorn squash, Yummy Orange peppers, cherry, Roma and heirloom tomatoes, and Red Delicious apples.

We still have a lot of butternut squash available in our farm store. Think outside the pumpkin when planning holiday desserts. Butternut squash is great for pumpkin pies, and can be a lot easier to manage when preparing it for use in your holiday baking. Squash puree freezes well. It's nice to be able to thaw some squash puree for pumpkin/squash pancakes, smoothies or pies and other desserts over the winter.

NOTE: You 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.
Summer CSA 2017 pricing

Early-Bird Discount (for shares paid  IN FULL by Dec. 31, 2016) 
Medium share - $418.50*
Large share - $697.50*
NEW! Customizable share - $$630*

This year, returning members can take advantage of a 5 percent discount anytime (after Dec. 31).
Medium share - $441.75**
Large share (returning members) - $736.25**
NEW! Customizable share - $665**

Regular pricing (Jan. 1 and after, without discounts) has remained the same as last year.
Medium share - $465
Large share - $775 
NEW! Customizable share - $700

*Enter discount code  EarlyBird17 when ordering
**Enter discount code  Returning17 when ordering

Click here to place your order now and take advantage of the Early-Bird discount.
New CSA software
Just when you thought you had our software program figured out, we are changing it on you - again! As many of you found out for yourself, the software we have been using for the past few years was just not user-friendly. We went in search of something we could all live with and came up with Small Farm Central.

There will still be a learning curve, but this new system is much more intuitive. You will need to re-enter your contact information for the Summer 2017 CSA program, but the process should be much simpler. When you click on the link above, it will ask if you are a returning member. Since this is a new program for us, it will not remember you so you will have to sign in as a new member.

As always, please feel free to contact one of our farm representatives anytime during business hours if you have any questions or issues.
Stock your freezers with meat for winter
We still have all kinds of meat available in our farm store. Stock up now on everything from grass-fed beef to pork chops, Italian and breakfast sausages, and BACON! as well as our ground and stew beef. Stock your freezers now for the long winter. 

Click here to visit the farm store now. If you would like to order pork in bulk, contact Noah Yutzy directly at 440-321-5195.
Corporate pop-ins
We would love to bring the farm to your employees this winter. Our farm representative Rachel Machesky will be making visits to local businesses to talk about the opportunity to bring farm-fresh goodness to your employees, right where they work. She will share information on our programs and accept early-bird sign-ups. 

Rachel will be accompanied by one of our farmers, who will bring along over-wintering vegetables including potatoes, onions and  squash, as well as  farm-produced items such as maple syrup, honey and jams. 

Get a pop-in visit on your calendar now. To set up a convenient time for Rachel and the farmers to come out to your company, please contact Rachel at 216-246-8254 or email her at RMachesky@geaugafamilyfarms.org.
We include recipes each week using the items in your share. While our in-house chef Rachel always has great recipes to share, we'd love for you to send us your favorite recipes as well. We will include them in a future newsletter. Please e-mail them to  LDalheim@geaugafamilyfarms.org.

Holiday Cabbage
1 medium head green cabbage (about 2 1/2 pounds)
1/4 cup unsalted butter
1 medium onion diced small
2 medium carrots, cut into 1/2-inch dice
1/2 cup diced red bell pepper
1/4 cup diced organic rainbow carrot (optional)
2 large russet or Idaho potatoes, peeled and cut into 1-inch cubes
2 cups chicken stock
2 Tbsps. chopped garlic
2 Tbsps. chopped shallot
1 Tbsp. salt
1 Tbsp. red pepper flakes
1 Tbsp. chopped fresh cilantro ( optional)
1 Tbsp. chopped fresh parsley (optional)
Cut cabbage into quarters. Cut off and discard core from each quarter. Slice cabbage into 1/2-inch wide strips; set aside.
In a large skillet melt butter over medium heat. Add the onion, carrot, bell pepper, and, if desired, rainbow carrot. Cook about 5 minutes or until soft, stirring often. Stir in cabbage and potato. Stir in chicken stock, garlic, shallot, salt, and red pepper flakes.
Bring to a boil; reduce heat to medium-low. Cover and simmer about 20 minutes or until potato is tender and most of the liquid is gone. Transfer cabbage mixture to a serving dish and, if desired, sprinkle with the cilantro and/or parsley.
Recipe from Delish.com

Festive Holiday Broccoli-and-Cauliflower Gratin
32 ounces fresh broccoli and cauliflower flowerets
1 1/2 cups mayonnaise
1 cup (4 ounces) shredded Cheddar cheese
1/2 cup shredded Parmesan cheese
4 green onions, sliced
2 Tbsps. Dijon mustard
1/4 tsp. ground red pepper
3 Tbsps. Italian-seasoned breadcrumbs
Arrange flowerets in a steamer basket over boiling water. Cover and steam for 6 to 8 minutes or until crisp-tender. Drain well. Arrange flowerets in a lightly greased 2-quart baking dish. Stir together mayonnaise and next 5 ingredients. Spoon over flowerets. Sprinkle with breadcrumbs. Bake at 350° for 20 to 25 minutes or until golden.
Recipe from SouthernLiving.com

Simple Leafy Green Salad with Pears
1 Tbsp. honey
1/2 cup bottled olive oil-and-vinegar dressing
8 cups torn lettuce
2 Anjou pears, sliced
1 3.5 oz. package roasted glazed pecan pieces
Stir honey into olive oil-and-vinegar dressing. Place torn lettuce and sliced pears in a bowl. Drizzle with dressing, and sprinkle with roasted glazed pecan pieces.
Recipe from SouthernLiving.com

Roasted Root Vegetable Salad
3 cups (3/4-inch) cubed peeled butternut squash
1 onion, quartered
4 parsnips, peeled, halved lengthwise, and cut into 1-inch pieces
4 carrots, peeled, halved lengthwise, and cut into 1-inch pieces
2 medium turnips, cut into thin wedges
5 Tbsps. olive oil, divided
1 tsp. kosher salt, divided
1/2 tsp. freshly ground black pepper, divided
2 Tbsps. white wine vinegar
2 tsps. Dijon mustard
1 1/2 tsps. honey
1 garlic clove, minced
2 Tbsps. fresh flat-leaf parsley leaves
Preheat oven to 425°. Combine first 5 ingredients in a large bowl; add 2 tablespoons oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Toss well to coat; arrange in a single layer on a large jelly-roll pan. Bake at 425° for 40 minutes or until vegetables are browned and tender, stirring every 10 minutes. Remove from oven; cool to room temperature.
Combine remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, vinegar, mustard, honey, and garlic in a large bowl, stirring with a whisk. Gradually add the remaining 3 tablespoons oil, stirring constantly with a whisk. Add roasted vegetables; toss to coat. Sprinkle with parsley.
Make-ahead tip: Roast the veggies several hours ahead; toss with vinaigrette about an hour before the party. Serve at room temperature.
Recipe from CookingLight.com
Area events
Explorer Lecture Series
Friday,  Dec. 9, 7 p.m.
Cleveland Museum of Natural History
1 Wade Oval Drive, Cleveland
Ellen Dunham-Jones, co-author of the book Retrofitting Suburbia, will speak as part of the Museum's Explorer Lecture Series. The event should be of interest to anyone who cares about the future of cities and urban design.
Filled with practical knowledge on subjects like converting dying shopping centers into vibrant, walkable town centers, Retrofitting Suburbia has lessons for nearly all suburbs in holding or restoring value and doing it sustainably.
Dunham-Jones is the head of the Urban Design Program at Georgia Tech's School of Architecture and a Board member of The Congress for New Urbanism.
Click here for more info and to purchase advance tickets.

Sustainable Cleveland quarterly meeting
Tuesday, Dec. 13 from 5:30 - 8 p.m.
Ohio City Room at Market Garden Brewery
1947 W 25th St., Cleveland
Join Sustainable Cleveland for its last event of 2016.  This will be a great opportunity to network with other sustainability leaders and learn about key Sustainable Cleveland updates, including what to expect in 2017 for the Year of Vibrant Green Space. 
Try your hand at Sustainability Trivia. If you've done bar trivia before, expect something similar but shorter. You will be part of a team, four to six people strong, working together to answer trivia questions related to sustainability.
After trivia you will have an opportunity to tour Market Garden Brewery's new production facility. Tours will be offered by our hosts on a first come first served basis.
5:30 - 6 p.m. - Networking 
6 - 6:20 p.m. - Key Sustainable Cleveland Updates
6:20 - 7 p.m. - Sustainability Trivia... with prizes!
7 - 8 p.m. - Tours of the Market Garden Brewery's new production facility  

This event is FREE and open to anyone interested in sustainability in Cleveland, although registration is required. Please register for the meeting  here There will be a cash bar as well as complimentary light snacks. 
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 Dalheim, 440-478-9849, LDalheim@GeaugaFamilyFarms.org
Rachel Machesky216-246-8254, RMachesky@GeaugaFamilyFarms.org 

Geauga Family Farms, Middlefield, Ohio 44062