Look for some of these items in your share this week.
Apples (Mutsu, Sweet Dumplings), sweet potatoes, regular potatoes, bunching onions, Swiss chard, hot banana or other peppers, Roma and cherry tomatoes, garlic, acorn squash, radishes, broccoli, fennel and cabbage.
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.
Some items have been added, and others have fallen off the list, but there is still a wide variety of produce to choose from! Add some favorites to your weekly share for preserving your favorite veggies for stews and soups all winter.
Eggplant - $2/each
Green bell peppers - $1.50/each
Shallots - $3/half-pound
Storage onions, red & white - $1.50/each; $5/5 lb. bag; $8/10 lb. bag
Roma tomatoes - $3.50/quart; $15/half-bushel
Fennel - $2/bunch (3-4 small bulbs in a bunch)
Sweet Potatoes - $3.50/2-lb. bag
Lettuce (green leaf & Romaine) - $2.50/bunch
Butternut squash - $2/each
Acorn squash - $3.50/each
Radishes - $2.50/bag (about 8, depending on size)
Leeks - $3.50/bunch (3 or more in a bunch, depending on size)
We have a small quantity of grass-fed beef filets available at $7.50 each while supplies last. Each filet is about a half-pound. To order, visit our farm store now. I wouldn't wait long - they sell out quickly! Find them in our farm store
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.
To order your turkey, contact Jessica at 330-240-0663.
We include recipes each week using the items in your share. While we always find 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 LDalheim@geaugafamilyfarms.org.
Sweet Potato & Apple Soup With Blue Cheese & Walnuts
2 Tbsps. olive oil
1 medium onion, chopped
Salt & pepper
2 pounds medium sweet potatoes (about 3), peeled and cut into 3/4-inch pieces
3 apples (such as Granny Smith or Pink Lady), 1 peeled and chopped and 2 thinly sliced
2 cups vegetable broth
Pinch ground nutmeg
1 cup blue cheese, such as Gorgonzola or Stilton (4 oz.)
1/3 cup walnuts
16 crackers or crostini
Heat the oil in a large pot over medium heat. Add the onion, ½ tsp. salt and ¼ tsp. pepper and cook, stirring occasionally, until tender, 6 to 8 minutes.
Add the sweet potatoes, chopped apple, broth, nutmeg and 1½ cups water. Bring to simmer and cook, covered, until the potatoes are tender, 12 to 15 minutes.
Puree with a handheld immersion blender in the pot, or in a regular blender.
Serve the soup with the blue cheese, walnuts, crackers and sliced apples.
Recipe from RealSimple.com
Roasted Fennel with Parmesan
Preheat the oven to 375. Lightly oil the bottom of a 13 x 9 x 2-inch glass baking dish. Arrange the fennel in the dish. Sprinkle with salt and pepper, then with the Parmesan. Drizzle with the oil. Bake until the fennel is fork-tender and the top is golden brown, about 45 minutes. Chop enough fennel fronds to equal 2 teaspoons, then sprinkle over the roasted fennel and serve.
Recipe from FoodNetwork.com
Rigatoni with Swiss chard
Serves 4, generously
1 ½ pounds Swiss chard, washed
3 Tbsps. extra-virgin olive oil
1 medium-sized red onion, chopped
2 cloves garlic, finely chopped
½ tsp. red pepper flakes
1-14 oz. can diced tomatoes
1 lb. rigatoni, penne or paccheri pasta
1/4 cup toasted pine nuts
Salt and freshly ground pepper
Parmesan cheese and extra-virgin olive oil for serving
Bring two large pots of salted water to a boil. Slice the stems off the chard leaves, cut the longer ones in half, and reserve.
When water reaches a boil, add the stems to one pot, and cook three minutes (begin timing once the stems are added). Add the leaves and cook for five minutes more. Drain in colander, rinse under cold water until cool. Drain again, then squeeze in a clean dish towel to remove any excess liquid. Coarsely chop.
Add the pasta to the other pot of boiling water and set your timer according to the cooking time recommended on the package.
While the pasta is cooking, heat the oil in a large skillet over medium-high heat. Add onion and cook, stirring, until golden, about five minutes. Stir in the garlic and red pepper flakes. Add chard and the can of tomato sauce; reduce heat to medium and cook five minutes. Season with salt and pepper to taste. Remove one cup of the pasta water, and then drain the pasta. Add it to the Swiss chard mix along with the pine nuts, and sauté over high heat stirring until the mixture is homogeneous. Add a little pasta water, a tablespoon at a time if the sauce seems too thick.
Serve immediately with a drizzle of extra-virgin olive oil and a sprinkling of Parmesan cheese, or t
op it off with a spoonful of fresh ricotta or a thick slice of buffalo mozzarella.
Recipe originally printed in the Montreal Gazette
Oven-Roasted Brussels Sprouts & Acorn Squash
3 cups (approx.) acorn squash, peeled and diced
4 cups Brussels sprouts, cut in half
1 cup pecans, chopped
1 cup dates, chopped
2 sprigs fresh rosemary, chopped
¾ tsp. sea salt
1 tsp. freshly cracked black pepper
2 Tbsps. Dijon mustard
¼ cup coconut oil, melted
¼ cup apple cider vinegar
3 cloves garlic, minced
½ tsp. ground cinnamon
¼ tsp. ground nutmeg
½ tsp. dried chili flakes
Preheat the oven to 375 and line a large rimmed baking sheet with parchment paper.
In a large mixing bowl, combine the Brussels sprouts, squash, pecans and dates and set aside.
In a smaller mixing bowl, or in a small food processor, combine fresh rosemary, salt, pepper, mustard, coconut oil, apple cider vinegar, garlic, cinnamon, nutmeg and chili powder and whisk (or process) until all the ingredients are well incorporated.
Pour that over the reserved vegetables and mix until well combined.
Transfer the veggies into the prepared baking sheet and bake in the oven for about 40-45 minutes, stirring once or twice during cooking.
We have so many things we'd like to share with you regarding the local food movement, what is affecting the food you eat and the world around us, and much, much more, but we don't want to make our newsletter any
longer. So, we include links to articles you may find interesting. Here are a few. If you run across any articles you find interesting and think other members would be interested in reading, feel free to send us the link for inclusion in an upcoming newsletter.