Tantre Farm CSA Newsletter
WEEK #19
Oct. 1-7, 2017
If needed, please contact Richard Andres & Deb Lentz at 2510 Hayes Rd. Chelsea, MI 48118 e-mail: tantrefarm@hotmail.com phone: 734-475-4323 website: www.tantrefarm.com.
In our newsletter, we try to give you an accurate listing of the produce in your box; however, since the newsletter is published before the harvest, we may sometimes substitute some vegetables for others. The information provided here is also published each week on our website. **Also, if you’re having trouble identifying any unfamiliar produce, please look for “Veggie ID” with additional information on our website under CSA INFO or under RECIPES.
We try to keep the printed newsletter to a 2-page maximum, which means that we won’t list all the share items’ descriptions every week, but refer you to previous newsletters for information on items that have already appeared in your shares.
THIS WEEK’S SHARE
GENOVESE BASIL (optional): ALL SHARES will receive basil this week. Some of the leaves have a few brown spots due to a recent frost, but some of you may still want to make pesto with the last of the basil this season. This is an herb with sweet, spicy, shiny, green leaves. We supply it with root attached, so it will last up to a week or 2 when stored in a jar, vase, or glass of water on your counter or table top.
BROCCOLI: deep emerald green, tiny buds that are clustered on top of stout, edible side shoots; high in vitamins A, C, calcium, potassium, and iron; known as an anti-cancer vegetable. See Week 4 newsletter for usage and storage tips.
CARROTS (Hercules): sweet, orange, cone-shaped roots; good eating quality and stores well. See Week 6 newsletter for usage and storage tips.
CELERY: tall, crisp, glossy green stalks and leaves with a strong, celery flavor; contains vitamins A, C, B-complex, and E with some other minerals; also high in fiber and sodium. *Organic celery tends to be a darker green, since it’s unblanched like commercial celery. The darker green color indicates more minerals and vitamins, but also is a bit stronger, so you may want to use a little less than you normally would.
-How to use: typically eaten raw and used in salads; ribs and leaves can be added to casseroles, soups, stews, and stir-fries.
-How to store: refrigerate in plastic bag for up to 2 weeks; can be frozen in slices on a cookie sheet and then packed into freezer bags; celery leaves can be dehydrated and added to soups or stews.
SWEET CORN (Vision): exceptionally tender, super sweet, yellow ears; great for fresh eating and freezing. See Week 11 newsletter for usage and storage tips.
EGGPLANT: You will receive Nadia (slender, purplish-black, glossy-like, bell-shaped fruit), Rosa Biana (an Italian heirloom; round fruit streaked with white and violet), or Orient Express (dark purple Asian type with long, slender, glossy fruits, which are tender, delicately flavored, and quick cooking). See Week 10 newsletter for usage and storage tips.
GARLIC: a bulb of several papery white cloves; believed to help in fighting infections, cancer prevention, and bolstering the immune system. See Week 5 newsletter for usage and storage tips.
KALE (Rainbow Lacinato): unique “purple dino” kale has deeply curled leaves in dusky-green with bright purple stems and veins. See Week 2 newsletter for usage and storage tips.
ONIONS: You will receive Cipollini (a traditional Italian onion known for its flat, oval shape and delicately mild, sweet flavor; ranges in size from 1-3 inches; used for pickling and to season a wide variety of dishes and especially good grilled on a skewer) and Mars Red (purple-red skinned onion with sweet flavor). See Week 10 newsletter for usage and storage tips.
SWEET RED PEPPERS: You will receive Carmen (6 inch long, tapered fruit that ripens from green to a deep “carmine” red; sweet taste in salads and when roasted and fully red-ripe) or Red Knight Bell (big, blocky, thick-walled, green-to-red pepper with sweet flesh). See Week 13 newsletter for usage and storage tips.
POTATOES: You will receive Red Dakota (red potato with white flesh that is good for baking, boiling, or frying) and Harvest Moon (velvety dark-purple skin and dark, golden-yellow flesh ; infused with creamy nutty flavor; excellent for mashing, baking, and boiling). See Week 10 newsletter for usage and storage tips.
TOMATOES: You will receive some of any of the following: Geronimo (newer variety but already one of the most widely used beefsteak varieties; fruits are firm, nice red color and good taste), San Marzano (early, large classic Italian roma tomato; delicious, balanced acidic flavor and meaty flesh makes for good sauce and paste). **Once again you will also receive a few large HEIRLOOM tomato varieties, such as Brandywine (large, heirloom, beefsteak tomato–often over 1 lb–with a deep pink skin and smooth red flesh; known as one of the best-tasting tomatoes) or Rose (deep pink, heirloom, medium-sized tomato, which is meaty and flavorful).
-How to freeze: Core the big ones and cut smaller if you like, but just wash and pop the smaller tomatoes right into freezer bags. See Week 9 newsletter for usage and storage tips.
WINTER SQUASH/PIE PUMPKIN: You will receive Delicata (small, oblong, creamy colored with long green stripes, only slightly ribbed; pale yellow, sweet flesh; edible skin) and Pie Pumpkin (bright orange skin with dry, sweet flesh).
-How to use: slice in half, scoop seeds out and bake with a little water in baking pan at 350 degrees for 40 minutes or until tender; boil or steam chunks for 15-20 minutes, or until tender (peel skins off “before” or “after“ cooked, but “after” is easiest when it’s cooled); mash cooked squash with butter; puree cooked squash for creamy soup, or add uncooked chunks to soups or stews; add small amounts to yeast breads, muffins, cookies, pies, oatmeal, etc.
-How to store: keep for several months (depending on the variety) in a dry, moderately warm (50-60 degrees), but not freezing location with 60-75 percent humidity; will also store at room temperature.
How to freeze: if you notice a squash is getting soft or a spot starts to rot, cook it immediately, scoop out the pulp, and freeze it in freezer bags for future use.
ANNOUNCEMENTS
1. ENDING SUMMER CSA DATES: The end is drawing near. This is just a reminder that our summer shares are ending in just a few weeks. That means Oct. 11 (Wed.), Oct. 13 (Fri.), and Oct. 14 (Sat.) are the last distribution days for our Summer Shares.
2. CORRECTION: SAUERKRAUT WORKSHOP on SUNDAY, OCT. 8 from 12 to 2 PM: Join us for our 2nd annual sauerkraut workshop and get cultured with us at the Washtenaw Food Hub in learning to make your own sauerkraut using locally-grown, organic produce from Tantre Farm! Fermentation Expert, Melissa, will be leading this Farm-to-Fermentation workshop that will cover the basics of wild vegetable fermentation. Participants will take home a jar of fermenting sauerkraut made during the workshop. Please register by email with your NAME, EMAIL ADDRESS, and PHONE NUMBER. $5 fee for materials and other ingredients.
3. U-PICK AVAILABLE: Please call ahead if you plan to pick on other days besides Farm Distribution Days (Wed. and Fri.), so we can make sure someone is around to help you.
**U-PICK Flowers– You may pick 1 bouquet of up to 15 stems per household for “free” in the u-pick flower garden on the farm. Please feel free to bring clippers and a vase to take it home. Optional donations of $1 or $2 will help to pay for some seed and labor costs. Extra bouquets will cost $4.
**U-PICK Tomatoes—tomatoes have DISCOUNTED PRICES: Members–$0.75/lb. Non members–$1/lb.
**ALREADY PICKED Tomatoes – $1/lb. Members. Discounted half bushel boxes of Romas at the farm & market for $25.
4. GROCERY BAGS NEEDED!! We could use any extra paper or plastic grocery bags you may have accumulated for market and for CSA distribution sites. Please ONLY grocery bags!
5. EXTENDED FALL CSA SHARE REGISTRATION IS OPEN: This share runs from Oct. 15 through Nov. 4 for $105 celebrating all the bounty of the fall vegetables! There is plenty of room and plenty of produce this fall, so you will get in! The link for online registration is http://tantrefarm.csasignup.com, which will bring you right to the sign up page. Please sign up by Oct. 13, so you won’t miss any of the 3 weeks of produce. We will be sending a separate email notice soon, so that everyone knows more details about this share. You also can go to our website for more information. We are prorating these shares as well, so if you need to miss a week of the Extended Fall CSA, just send us an email, and we will register you for the weeks you will receive a share. Hope to share more of this abundant fall harvest with you throughout October!
6. THANKSGIVING CSA IS OPEN! This CSA is open as well for registration for pick up on Nov. 18. A more detailed email notice about this will come out to you sometime in the next few weeks. You can also read more details about the Thanksgiving Share on our website under “CSA Info”. This share is a one time pick up of 60 to 80 pounds of produce for winter storage or to stock up on vegetables before the holiday for $120. This share will be available for pick up on the Saturday before Thanksgiving at the Ann Arbor Farmers’ Market from 7 AM – 12 PM, Tantré Farm from 2-5 PM, or Pure Pastures from 9 AM – 7 PM.
7. PICK UP TIMES & LOCATIONS REMINDER:
Ann Arbor Farmers’ Market (Wed.)–7 A.M. to 12 P.M.
MOVE Fitness & Wellness Studio (Wed)—8 AM to 12 PM
Farm (Wed.)–10 A.M. to 7 P.M.
Washtenaw Food Hub (Wed.) –6 P.M. to 8 P.M.
Pure Pastures (Wed.) –9 A.M. To 7 P.M.
Farm (Fri.)–2 P.M. to 7 P.M.
Community High School (Sat.) –7 A.M. to 12 P.M.
Washtenaw Food Hub (Sat.)—9 A.M. to 12 P.M.
Chelsea Farmers’ Market (Sat.)–8 A.M. to 12 P.M.
RECIPES
**Keep in mind a very easy way to find recipe ideas for almost any combination of share box ingredients is to type the items into your preferred “search bar” with the word “recipe” after it, and many recipe ideas will pop up. Have fun searching! Lots and lots of ideas!
AUTUMN MINESTRONE (Moosewood Restaurant Daily Special by the Moosewood Collective)
2 Tbs. vegetable oil
1 c. chopped onions
2 garlic cloves, minced or pressed
2 1/2 c. peeled and cubed winter squash (such as delicata or butternut)
2 celery stalks, diced
1/2 c. peeled and diced carrots
2 1/2 c. cubed potatoes
1 tsp. dried oregano
2 tsp. salt
1/2 tsp. black pepper
6 c. water
4 c. chopped kale
1 1/2 c. cooked (or 15-oz. can) cannellini beans (or any cooked bean)
Warm the oil in a large soup pot on medium heat. Add the onions and garlic, and sauté for 5 minutes. Add the squash, celery, carrots, potatoes, oregano, salt, pepper, and water; cook for 10 minutes or until potatoes are almost done. Add the kale and beans (drained) and simmer for another 5 to 7 minutes, until the kale is tender and the beans are hot. Yields 12 cups. Serves 6 to 8.
CELERY SALAD WITH ROASTED PEPPERS AND MOZZARELLA (from Farmer John’s Cookbook by John Peterson) Serves 4-6
1 bunch celery
2 roasted red peppers, cut into strips
4 oz mozzarella cheese, cut into strips
2 Tbsp chopped fresh basil
6 Tbsp extra virgin olive oil
2 Tbsp freshly squeezed lemon juice
1 small clove garlic, minced (about 1/2 tsp)
1/2 tsp salt
1/4 tsp freshly ground black pepper
3 eggs, hard-cooked, sliced
Combine the celery, roasted red peppers, mozzarella, and basil in a large bowl. Whisk together the oil, lemon juice, garlic, salt, and pepper in a small bowl. Pour the dressing over the salad; toss to coat. Cover the bowl and chill for at least 2 hours. Toss again before serving. Arrange the egg slices decoratively around the salad.
SIMPLY PUMPKIN, ORANGE AND GINGER NECTAR Makes 2 servings, about 1 1/4 cups each
1/2 cup pureed (already baked) pie pumpkin
2 cups orange juice
1/2 to 1 tsp grated fresh ginger, or more to taste
Combine pumpkin, orange juice and ginger in small pitcher; stir until smooth. If not drinking right away, cover and refrigerate any remaining. This nectar is best when consumed within 2 days.