Week 14 Geauga Family Farms CSA Sept. 5, 2017
Our deep respect for the land
and its harvest
is the legacy of generations of farmers
who put food on our tables,
preserved our landscape,
and inspired us
with a powerful work ethic.
~ James H. Douglas Jr.
Fall harvest festival this Saturday!
Welcome to Week 14 of the CSA season!
We are getting more and more excited about our upcoming Fall Harvest Festival and Farm Tour. It will be held from 10 a.m. - 3 p.m. this Saturday, Sept. 9, at the home of Marvin and Iva Mae
||Participate in old-fashioned games on the farm.
|The sack races are a favorite.
There will be fun for all, including farm tours, old-fashioned games (bobbing for apples, sack races, etc.),
pony cart rides
and more! H
ce cream and other snacks and treats will be available.
Traditional Amish goods will be
for sale, as well as farm-fresh produce and eggs. James Troyer from Meadow Creek Meats will be on hand with his pork, chicken and grass-fed beef. This will be a great opportunity to stock up for the winter.
The festival will be held rain or shine, so be sure to bring sturdy shoes or boots, bug spray and sunscreen. You might also want to bring a cooler for your purchases.
The farm visit will be from 10 a.m. - 3 p.m., and you are welcome to show up any time. Hershberger's Organic Produce is located
at 15549 Patch Road in Middlefield.
Find a link to a map
We hope you'll join us and help us celebrate a great season together!
~ with Rachel Machesky and the farmers and famili
es of Geauga Family Farms
In this week's shares
Look for some of these items in your share this week.
Fingerling potatoes, yellow and green beans, Roma and regular tomatoes, lettuce, green peppers, Carmen peppers, Yummy Orange peppers, sweet banana peppers, spaghetti, acorn and yellow squash, zucchini, basil, eggplant and Asian greens.
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.
*Peppers are in season! Hot peppers will be marked with a HOT sticker, but please exercise caution when tasting any peppers. Wash hands thoroughly after handling hot peppers and do not touch your eyes.
Available in our farm store this week
The list is growing, and canning tomatoes are finally here! Want to add some favorites to your weekly share or preserve a bunch of your favorite veggies to eat all winter? Look for quantities of these items, small and large, in our farm store. More items are added weekly.
Green beans - $3.25/quart; $12/peck; $20/half-bushel
Green bell peppers - $1.50/each
Green cabbage - $2.50/small head; $3.50/large head
Hot banana peppers - $2/bag of 6; $13/half-bushel
Roma tomatoes - $3.50/quart; $15/half-bushel
Shallots - $3/half-pound
Storage onions, red & white
- $1.50/each; $20/half-bushel
Sweet banana peppers -
$2/bag of 6; $13/half-bushel
- $2.25/each; $20/half-bushel
Zucchini - 3 for $1.50;
Members-only beef sale!
It's time to fill your freezer with beef for hearty dishes to make this fall and winter. Our beef is on sale while supplies last. The sale price is good for up to 5 pounds of each type per member.
Ground beef - $6/pound
Stew beef - $5.50/pound
Place your order now in our farm store
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.
Newsletter subscriber Natalie Gertz-Young sent us this recipe. It's sounds great! Let us know if you try it.
Natalie says, "
This recipe is a weeknight favorite in our house. It is a great way to use up a surplus of eggplant and tomatoes. It is adapted from http://pinchofyum.com/one-pot-spanish-chicken-potatoes. You can also just dump everything raw into a slow cooker, it's not quite as good, but pretty darn close!"
One-Pot Spanish Chicken and Potatoes
½ cup olive oil
1 large yellow onion, sliced (about 1 cup)
3 cloves garlic
5 ripe tomatoes, cut in half
1-2 small to medium or ½ of a large eggplant, skin removed and diced (2-3 cups)
1½ tsp. salt
1½ lbs. of chicken pieces of choice(breasts, thighs, legs, boneless/skinless, bone-in/skin-on, boneless/skin-on it all works!)
8-12 small potatoes, quartered
Salt and pepper to taste
1 tsp. all-purpose seasoning (poultry, herb de Provence, Italian seasoning, fresh woody herbs work too!)
A pinch of saffron optional
½ cup fresh parsley leaves
Heat the olive oil in a large, deep skillet or dutch oven over medium high heat. Add the onions and garlic. Add the eggplant pieces and simmer the mixture for 5 minutes or until everything is soupy-like and softened and very good smelling. Add tomatoes to the pan. Simmer for a few minutes until the tomatoes have steamed and softened. Break them up in the pan and simmer for another 5-10 minutes to get all the flavors real nice and yummy.
Transfer to a blender or food processor, puree until mixture reaches your desired consistency, and stir in the salt. Taste and adjust to your liking.
Chicken and Potatoes:
In the same pan, add one more quick drizzle of olive oil and add the chicken and potato slices. S
for a few minutes on each side until they are browned. Sprinkle with salt and pepper and seasoning.
Add the sauce back to the pan, cover, and simmer until the chicken and potatoes are fully cooked. Top with fresh parsley and serve with crusty bread (REALLY GOOD with rosemary and olive bread).
It won't be long before apples start showing up in the shares. Here is a dessert you might want to try, even though berry season is over. Maybe you froze some...
5 red apples, such as Gala or Fuji (but not Red Delicious), peeled, cored, and cut into ½-inch cubes
1 1/2 pints organic blueberries, blackberries, etc.
1/2 cup organic sugar
3 Tbsps. unbleached all-purpose organic flour
1/2 tsp. salt
1 1/2 cups unbleached all-purpose organic flour
1/2 cup organic sugar
1/4 tsp. ground cinnamon
1/8 tsp. salt
12 Tbsps. cold unsalted organic butter, cut into 3/4-inch cubes
1 cup sliced almonds
Preheat oven to 375. Make the filling: In a large bowl, combine apples, blueberries, sugar, flour, and salt; toss to combine. Spread evenly in a 9" by 13" baking dish.
Make the topping: In a large bowl, combine flour, sugar, cinnamon, and salt. Using your fingers or a fork, work butter into flour mixture until mixture resembles small peas. Stir in almonds. Distribute crumble topping evenly over fruit.
Bake until topping is golden and apples are soft, 35 to 40 minutes. Let crumble cool slightly before serving.
Recipe adapted from Modern Farmer
Fresh from Geauga Family Farms CSA Cooking Class
Friday, Sept. 29, 6 p.m.
Loretta Paganini School of Cooking,
8613 Mayfield Road, Chesterland
Cost: $45 for members, $65 for non-members (The extra $20 covers the cost of a week's share, which is sent home with the student.)
Using products delivered straight from Geauga Family Farms Community Supported Agriculture bags, attendees
will prepare and take home the week's share for several wholesome and delicious dishes.
Chef Kate will lead the group in all aspects of preparation, packaging, will offer tips on handling and storage, and demonstrate how to make three dishes as she prepares a tasty meal for the group. One of the Farmers will also be at each class to answer questions. If you've ever been stumped by how to use the surprise items in your CSA, this is the place to find inspiration!
There will be additional classes each month. Visit
for more information.
To sign up for the classes, click
FARMAFARE: a celebration of local foods
Thursday, Sept. 14, 6 p.m. cocktails, 7 p.m. dinner & presentation
The Holden Arboretum, 9500 Sperry Road, Kirtland
FARMAFARE is Lake SWCD's annual meeting, board of supervisor election and most importantly a celebration of local food. FARMAFARE features a multi-course farm-to-table dinner prepared by some of the region's best chefs and establishments. Beverages are sponsored and provided by Ohio Wine Producers from local wineries and craft breweries.
This year, FARMAFARE will feature a farm-to-table dinner prepared by: Art Ishman, Bon Appetit; Nathan Fagnilli, Crosswinds Grille & Na*Kyrsie Meats; Joe Longo, Joey's Italian Grille & Joey's Catering; Tina Greci, Pastina's; Nick Kustala, The Estate On Coffee Creek; Brandon Walukas, Loretta Paganini School of Cooking, ICASI; Richard Cummingham, Sara's Place by Gavi's; and more!
Locally produced beverages will be provided by Ferrante Winery, M Cellars, Debonné Vineyards, Grand River Cellars, South River Vineyard, Cornerstone Brewery and Double Wing Brewery.
In addition to food, drink and live music, Dr. Timothy Harlan, "Dr. Gourmet," will speak about eating well and its connection to health in his presentation titled, The Mediterranean Diet is the American Diet. Dr. Harlan is associate dean for Clinical Services at Tulane University School of Medicine and is the executive director of the Goldring Center for Culinary Medicine, a first-of-its-kind teaching kitchen operated by a medical school.
All proceeds support the Lake SWCD. Tickets are $60 per person. To order or for more information, visit the FARMAFARE listing on EventBrite, call 440-350-2730, or e-mail firstname.lastname@example.org.
Local food, farming, environment in the news
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.
(Between the regular business hours of 9 a.m. - 5 p.m. Monday - Saturday ONLY PLEASE!)
Laura Dalheim, 440-478-9849, LDalheim@GeaugaFamilyFarms.org
Geauga Family Farms, Middlefield, Ohio 44062