Tantre Farm CSA Newsletter Extended Fall CSA Share WEEK #4 Oct. 18-24, 2020 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 often before the harvest, we may sometimes substitute some vegetables for others. **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. THIS WEEK’S SHARE BROCCOLI : deep emerald green, tiny buds that are clustered on top of stout, edible stems; small to medium heads or florets; high in vitamins A, C, calcium, and iron; known as an anti-cancer vegetable). -How to use: use raw, steamed, sauteed, stir-fried, in casseroles, soups, pizzas, etc. -How to store: store loosely in plastic bag for up to a week. CARROTS (Bolero): excellent long-term, storage carrot with medium-long, thick, blunt, orange roots. -How to use: can be used raw as carrot sticks, grated in salads or juiced; steamed or sautéed, in stews, soups, casseroles, stir-fries -How to store: remove greens from roots and refrigerate dry and unwashed roots in plastic bag for up to 2 weeks; greens may last up to a week refrigerated in plastic bag. GARLIC: a bulb of several papery white cloves; believed to help in fighting infections, cancer prevention, and the immune system. -How to use: minced raw in salad dressings, sautéed and added to stir-fries, meats, vegetables -How to store: fresh garlic can be stored in an open, breathable container in a cool, dark place for many months. KALE: You will receive Red Russian Kale (the stems are purple, and leaves are deep gray-green, purple-veined, flat, non-curled, and tooth-edged) or Rainbow Lacinato Kale (unique "purple dino" kale has deeply curled leaves in dusky-green with bright purple stems and veins). -How to use: for salads, soups, and light cooking. -How to store: keep in plastic bag or damp towel in refrigerator for up to 1 week. POTATOES (Carola): yellow potato from Germany; smooth, creamy texture that is good for baking or frying; these potatoes have been carefully stored in our root cellar since last fall. -How to use: good roasted, mashed, or in salads. -How to store: keep unwashed in cool, dark place in paper bag. SWEET PEPPERS: You will receive any of the following: Red or Yellow Bell (big, blocky, thick-walled, green-to-red or yellow pepper with sweet flesh), Green Bell (large blocky cells with fruity, slightly sweet flavor with green skin), 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/Yellow Cornitos (exceptionally sweet, smaller versions of Carmen sweet pepper, but can be bright yellow or red when ripe; “bull’s horn” pepper type and tasty any way you eat them — raw, cooked, sliced, diced, sautéed, stuffed, grilled, and especially fire-roasted, which caramelizes the sugars and elevates them to a whole new level of delicious!) -How to use: eat raw for best nutrient retention; can be added to soups, stews, omelets, quiches, stir-fries, etc.; excellent stuffed. -How to store: refrigerate unwashed in hydrator drawer for 1-2 weeks. RADISHES (Bacchus): stunning, purple, round radish with white inner flesh. Very good flavor and not too hot. -How to use: raw, roasted, used in soups, sliced in salads, sandwiches, or stir-fries, grated in slaws; radish greens are delicious in soups or stir-fries and are an excellent source of vitamins A, C, and the B’s! -How to store: refrigerate in plastic bag/damp towel for 1-2 weeks. WHITE HAKUREI TURNIPS and GREENS: a white salad turnip with round, smooth roots that have a sweet, fruity flavor with a crisp, tender texture. Both roots (good source of Vitamin C, potassium, and calcium; good in salads and soups) and greens (slightly sweet and can be boiled, steamed, sautéed, stir-fried, and since hairless, are good in salads; excellent source of vitamins A and C and good source of riboflavin, calcium and iron) are edible! -How to use: good in salads and soups; can be roasted, steamed, or sauteed. -How to store: remove greens from turnip root and store separately in plastic bag in refrigerator for up to 3 days; roots can last up to 1-2 weeks in refrigerator. WINTER SQUASH/PIE PUMPKINS: You will receive 1 of each of the following: Starry Night Acorn Squash (a delicious acorn that stores through the holidays; unique, pixelated color pattern with attractive speckled dark green and cream-colored skin, smooth creamy texture and sweet flavor), Baby Bear Pie Pumpkin (unique size and shape, and is often called "the perfect mini pumpkin" by growers; deep orange, 1 1/2-2 1/2 pound fruits are about half the size of a normal pie pumpkin), and Delicata (small, oblong, creamy colored with long green stripes, only slightly ribbed; pale yellow, sweet flesh; edible skin; best eaten within 4 months of harvest). -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; purée 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% humidity; will also store at room temperature. ANNOUNCEMENTS 1. LAST WEEK OF EXTENDED FALL CSA: This means Oct. 21 (Wed.), Oct. 23(Fri.), and Oct. 24 (Sat.) are your last distribution days for our Extended Fall Shares. Please return any forgotten boxes from past weeks and bring bags or other containers to transfer your produce at your distribution sites. 2. PLANT WALK at TANTRE FARM on Oct. 31 from 5-7pm: These are excellent learning opportunities for those with beginning to intermediate foraging skills, and for anyone wishing to increase their knowledge of the local flora with local foraging expert, Rachel Mifsud. We will explore the area and choose around 15 edible, medicinal, or otherwise useful plants and mushrooms to focus on identification, methods of harvest, preparation, and use. Class is limited to 8 participants so that social distance can be maintained while still allowing everyone to see and hear clearly. You must go to https://squareup.com/store/willforageforfood and pay to hold your spot. (This link is currently not working, but I will let Rachel know, so try again in a couple of days, but “save the date”!). 3. THANKSGIVING CSA Registration is OPEN! A more detailed email notice about this will come out to you soon. You can also read more details about the Thanksgiving Share on our website under “CSA Info”, and sign up on our website. 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 $125. This share will be available for pick up on Nov. 21 (the Saturday before Thanksgiving) at the Ann Arbor Farmers’ Market (Ann Arbor) 7 AM-12 PM, Washtenaw Food Hub (Ann Arbor) 9 AM-12 PM, Tantre Farm (Chelsea) 2 PM – 5 PM, Agricole (Chelsea) 9 AM-12 PM, and Pure Pastures (Plymouth) 9 AM – 4 PM. 4. IMMUNE BOOSTER CSA will continue throughout the WINTER: This weekly CSA is our collaborative CSA with several local farms and food businesses that you can opt in or out of each week called the Immune Booster. If you are interested, please go to our website to sign up every Monday - Wednesday night. Pick up is from 9 AM to 12 PM every Saturday at the Washtenaw Food Hub with NEW LOCATION at AGRICOLE FARM STOP starting Nov. 28: http://www.tantrefarm.com/how-does-our-immune-booster-csa-work/. Still time to sign up this week! 5. PICK UP TIMES & LOCATIONS REMINDERS: **Volunteers will be at each site during designated times below. We recommend that all come to each distribution site with a mask to pick up your shares. We will have hand sanitizer at most sites as well. *Ann Arbor Farmers’ Market (Wed.)--7 A.M. to 12 P.M. (TANTRE STAFF for check-in from 7-9 AM) *Farm (Wed.)--10 A.M. to 7 P.M. (TANTRE STAFF checking off names from 10 AM-12 PM and from 2-4 PM) *Washtenaw Food Hub (Wed.) --6 P.M. to 8 P.M. (LIZZIE for check-in the whole time) *Pure Pastures (Wed)--9 A.M. to 12 P.M. (No Volunteer, so be prepared for self-check in with gloves or your own pen, if needed) *Farm (Fri.)--2 P.M. to 7 P.M. (TANTRE STAFF for check-in from 2 to 4 PM) *Chelsea Farmers Market (Sat.)--8 A.M to 12 P.M. (DEB for check-in the whole time) *Community High School (Sat.) --7 A.M. to 12 P.M. (SHANNON for check-in the whole time) *Washtenaw Food Hub (Sat.)—9 A.M. to 12 P.M. (PETER & RYAN for check-in the whole time) *Argus-Packard (Sat)-- 12 P.M. to 3 P.M. (ARGUS STAFF for check-in the whole time) *RoosRoast-Rosewood (Sat.)--9 A.M. to 11 A.M. (JONATHON for check-in the whole time) RECIPES AUTUMN MINESTRONE (from Moosewood Restaurant Daily Special by the Moosewood Collective) Serves 6-8; makes 12 cups 2 Tbsp vegetable oil 1 cup chopped onions 2 garlic cloves, minced or pressed 2 1/2 cups peeled and cubed winter squash (such as acorn, delicata) 2 celery stalks, diced 1/2 cup peeled and diced carrots 2 1/2 cups cubed potatoes 1 tsp dried oregano 2 tsp salt 1/2 tsp black pepper 6 cups water 4 cups chopped kale 1 1/2 cup cooked (or 15 oz can) cannellini beans Warm the oil in a large soup pot on medium heat. Add the onions and garlic, and saute 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 5-7 minutes, until the kale is tender and the beans are hot. ROASTED RED PEPPER SOUP (from Delicious Living) Serves 6 This colorful soup, thickened with potato, makes the most of the sweet, smoky flavor of roasted red peppers. 2 Tbsp extra-virgin olive oil 4 cloves garlic, minced 1 medium onion, chopped 1 medium potato, chopped 4 cups water 4 large red or yellow peppers, roasted, skinned, chopped Salt and pepper, to taste 1 Tbsp fresh lemon juice Sprigs of fresh marjoram or basil for garnish In a large saucepan, saute garlic, onion and potato in olive oil over medium-high heat 10 minutes, stirring occasionally. Add water and continue to cook 30 minutes or until potatoes are tender. Add roasted red peppers and puree soup in a blender or food processor. Simmer over medium heat 5 minutes. Season with salt and pepper. Stir in lemon juice before serving. Serve hot, garnished with fresh herbs. COOL and CRUNCHY RADISH AND TURNIP SALAD (from Eggs on Sunday) Serves 2 6-8 radishes, thinly sliced 3 white salad turnips, thinly sliced 1/4 tsp toasted sesame oil 1/2 tsp rice vinegar Juice of half a lime 1 Tbsp chopped chives or parsley Coarse kosher or sea salt, to taste Combine all ingredients in a bowl, and stir gently but thoroughly to combine and coat all the slices. Taste and season with salt (start with a little pinch and gradually add it until the flavors "pop" as much as you like). ***Thank you for a wonderful EXTENDED FALL Season filled with gratitude, community building, and a bountiful harvest. Please feel free to contact us throughout the rest of fall and winter for any storage produce or come visit us at the Ann Arbor Farmers Market, Chelsea Farmers Market, Argus Farm Stop, Agricole Farm Stop, and People’s Food Coop throughout the winter. Thank you for being a member of the Tantre Farm Extended Fall CSA!! --Deb, Richard, and the Tantre Farm Crew.***
Tantre Farm CSA Newsletter Extended Fall CSA Share WEEK #3 Oct. 11-17, 2020 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 often before the harvest, we may sometimes substitute some vegetables for others. **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 AMARANTH (RED LEAF): known as “Callaloo” in the Caribbean; medium-green, oval to heart-shaped leaves with splashes of burgundy-red; tastes like spinach and can be prepared like spinach. -How to use: use in soups or as a cooked green like spinach -How to store: refrigerate with a damp towel/bag for up to 1 week. BROCCOLI or GREEN BEANS: You will receive either Broccoli (deep emerald green, tiny buds that are clustered on top of stout, edible stems; high in vitamins A, C, calcium, potassium, and iron; known as an anti-cancer vegetable) or Jade Green Beans (long, slender, deep green, filet bean with sweet flavor). -How to use: use raw, steamed, sauteed, stir-fried, in casseroles, soups, pizzas, etc. -How to store: store loosely in plastic bag for up to a week. GREEN CABBAGE: a sweet green cabbage; considered a beneficial digestive aid and intestinal cleanser; cabbage has a good amount of vitamins A and C, calcium, potassium, and magnesium. -How to use: good steamed, stir-fried, or chopped raw into salads or coleslaw. -How to store: refrigerate for up to 1 month. CARROTS (Purple): You will receive either Purple Haze (bright purplish-red roots with bright orange interior and a sweet flavor; cooking will cause the color to fade) or Purple Elite (rich purple skin contrasts nicely with a beautiful yellow core and striations). These purple carrots taste very similar to their orange cousins and should be embraced for their nutritional powerhouse benefits such as extra antioxidants, which help prevent blood clotting and heart diseases; anti-inflammatory as well as anti-bacterial properties due to their purple color. -How to use: can be used raw as carrot sticks, grated in salads or juiced; steamed or sautéed, in stews, soups, casseroles, stir-fries -How to store: remove greens from roots and refrigerate dry and unwashed roots in plastic bag for up to 2 weeks; greens may last up to a week refrigerated in plastic bag. GARLIC: a bulb of several papery white cloves; believed to help in fighting infections, cancer prevention, and the immune system. -How to use: minced raw in salad dressings, sautéed and added to stir-fries, meats, vegetables -How to store: fresh garlic can be stored in an open, breathable container in a cool, dark place for many months. KALE: You will receive Red Russian Kale (the stems are purple, and leaves are deep gray-green, purple-veined, flat, non-curled, and tooth-edged) or Green Curly (well-ruffled, curly green leaves on green stems; this variety makes a good, roasted “kale chip”) or Lacinato Kale (dark green, noncurled, blistered leaves, but heavily savoyed). -How to use: for salads, soups, and light cooking. -How to store: keep in plastic bag or damp towel in refrigerator for up to 1 week. SWEET PEPPERS: You will receive any of the following: Red or Yellow Bell (big, blocky, thick-walled, green-to-red or yellow pepper with sweet flesh), Green Bell (large blocky cells with fruity, slightly sweet flavor with green skin), 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/Yellow Cornitos (exceptionally sweet, smaller versions of Carmen sweet pepper, but can be bright yellow or red when ripe; “bull’s horn” pepper type and tasty any way you eat them — raw, cooked, sliced, diced, sautéed, stuffed, grilled, and especially fire-roasted, which caramelizes the sugars and elevates them to a whole new level of delicious!) -How to use: eat raw for best nutrient retention; can be added to soups, stews, omelets, quiches, stir-fries, etc.; excellent stuffed. -How to store: refrigerate unwashed in hydrator drawer for 1-2 weeks. DAIKON RADISH (K-N Bravo): looks like an overgrown carrot with internal color ranging from pale purple to white with purple streaks; roots average 8- to 9-inches by 2 1/2- to 3-inches with good, sweet, eating quality; good macrobiotic root that is good for the gut. -How to use: for fresh use, pickling, and storage; greens are also edible and can be used like any other green. -How to store: not as hardy as you may think, so store wrapped in plastic to keep them crisp for up to 2 weeks in refrigerator. WATERMELON RADISHES: an heirloom Chinese variety of Daikon radishes; large, 2- to 4-inch, round radishes with unique dark magenta flesh and light green/white skin along with a remarkably sweet, delicious taste. -How to use: cooking does minimize the intensity of their color, but can be braised or roasted like a turnip, or mashed like a rutabaga; color is vibrant when served raw in a salad or in a veggie plate with some dip; can also be pickled. -How to store: refrigerate in plastic bag/damp towel for 1-2 weeks. WINTER SQUASH/PIE PUMPKINS: You will receive 1 of each of the following: Acorn (small, green ribbed squash with pale yellow flesh; great stuffed with rice, breading, or soups), Spaghetti (3-5 pounds, golden yellow, oblong, smooth, medium size with “spaghetti” (stringy) flesh; bake like squash or boil and fork out the flesh, topping the “spaghetti” flesh with your favorite sauce; mildly sweet), and Baby Bear Pie Pumpkin (unique size and shape, and is often called "the perfect mini pumpkin" by growers; deep orange, 1 1/2-2 1/2 pound fruits are about half the size of a normal pie pumpkin). -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; purée 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% humidity; will also store at room temperature. ANNOUNCEMENTS 1. NEXT WEEK IS LAST WEEK OF EXTENDED FALL CSA: This means Oct. 21 (Wed.), Oct. 23(Fri.), and Oct. 24 (Sat.) are your last distribution days for our Extended Fall Shares, but please feel free to continue with our Thanksgiving CSA. See details below. Please return any forgotten boxes from past weeks. You may bring bags, a cooler or other containers to transfer your produce from the boxes at your distribution site, especially next week, which is your final week of Ex. Fall Shares. 2. DEB WILL BE OUT OF TOWN THIS WEEK! If any questions this week with distribution, please contact Deb by texting or calling 734-385-6748 or emailing info@tantrefarm.com. We will try to make sure that all is as normal, but please let us know if any questions, since others are helping with distribution details, who are less familiar with the routines. 3. THANKSGIVING CSA Registration is OPEN! A more detailed email notice about this will come out to you soon. You can also read more details about the Thanksgiving Share on our website under “CSA Info”, and sign up on our website. 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 $125. This share will be available for pick up on Nov. 21 (the Saturday before Thanksgiving) at the Ann Arbor Farmers’ Market (Ann Arbor) 7 AM-12 PM, Washtenaw Food Hub (Ann Arbor) 9 AM-12 PM, Tantre Farm (Chelsea) 2 PM – 5 PM, Agricole (Chelsea) 9 AM-12 PM, and Pure Pastures (Plymouth) 9 AM – 4 PM. 4. IMMUNE BOOSTER CSA: We will continue offering this CSA throughout the winter, if any of you are not sure about committing to any of the other CSA's. This weekly CSA is our collaborative CSA with several local farms and food businesses that you can opt in or out of each week called the Immune Booster. If you are interested, please go to our website to sign up every Monday - Wednesday night. Pick up is from 9 AM to 12 PM every Saturday at the Washtenaw Food Hub: http://www.tantrefarm.com/how-does-our-immune-booster-csa-work/. Still time to sign up this week! 5. PICK UP TIMES & LOCATIONS REMINDERS: **Volunteers will be at each site during designated times below. We recommend that all come to each distribution site with a mask to pick up your shares. We will have hand sanitizer at most sites as well. *Ann Arbor Farmers’ Market (Wed.)--7 A.M. to 12 P.M. (TANTRE STAFF for check-in from 7-9 AM) *Farm (Wed.)--10 A.M. to 7 P.M. (TANTRE STAFF checking off names from 10 AM-12 PM and from 2-4 PM) *Washtenaw Food Hub (Wed.) --6 P.M. to 8 P.M. (LIZZIE for check-in the whole time) *Pure Pastures (Wed)--9 A.M. to 12 P.M. (No Volunteer, so be prepared for self-check in with gloves or your own pen, if needed) *Farm (Fri.)--2 P.M. to 7 P.M. (TANTRE STAFF for check-in from 2 to 4 PM) *Chelsea Farmers Market (Sat.)--8 A.M to 12 P.M. (DEB for check-in the whole time) *Community High School (Sat.) --7 A.M. to 12 P.M. (SHANNON for check-in the whole time) *Washtenaw Food Hub (Sat.)—9 A.M. to 12 P.M. (PETER & RYAN for check-in the whole time) *Argus-Packard (Sat)-- 12 P.M. to 3 P.M. (ARGUS STAFF for check-in the whole time) *RoosRoast-Rosewood (Sat.)--9 A.M. to 11 A.M. (JONATHON for check-in the whole time) RECIPES SOUTHWEST COLACHE (from Capay Organic Farm CSA "Farm Fresh To You" website) 2 Tbsp oil (veggie or olive) 1 squash, peeled, seeded, diced 1 medium onion, coarsely chopped 1 clove garlic, minced 16 oz chopped tomatoes, fresh or canned, undrained 1 sweet pepper, seeded, chopped 14 oz whole kernel corn 1 green chili, chopped (optional) 1/2 tsp salt 1/4 tsp pepper Grated cheese, for topping (optional) Heat oil in large skillet over medium heat. Add squash, onion, and garlic; cook for 5 minutes or until onion is tender. Add tomatoes and bell pepper to skillet. Bring to simmer, cover and let simmer for 15 minutes over low heat. Add remaining ingredients. Simmer covered, 5 minutes, or until squash is tender. Uncover; increase heat to high and continue cooking a few minutes or until most liquid has evaporated. Top with grated cheese, if desired. STIR-FRIED DAIKON (from Rolling Prairie Cookbook) Serves 3. 1 Daikon radish or Watermelon Radish 1 Tbsp peanut oil 1 tsp sweetener of your choice 1/8 tsp salt 2 Tbsp finely chopped parsley Scrub Daikon and cut in thin slices. Heat oil in a heavy skillet or wok over medium-high heat. Add Daikon and toss to coat with oil. Sprinkle sweetener and salt over radish slices. Cook, stirring often, until radishes are just tender--about 5 minutes. Remove from heat. Toss in parsley. Serve immediately. ROASTED PURPLE CARROTS & DUKKAH (from https://food52.com/recipes/27951-roasted-purple-carrots-dukkah) 1 bunch purple carrots, washed and tops trimmed 4 garlic cloves, skin on 1 tablespoon honey 3 sprigs thyme 2 tablespoons dukkah (an Egyptian and Middle Eastern condiment with a mixture of herbs, nuts, and spices) salt & pepper Pre-heat oven to 400°F. Prepare your carrots, trimming off the green tops, leave about 2 cm of the stalk, and wash thoroughly. Line a baking dish with baking paper. Place your carrots, thyme, garlic in the dish. Drizzle honey and olive oil over and toss to combine. Season generously with salt and pepper. Roast carrots in oven for 30-40 minutes or until tender. Every 15 minutes remove from oven and toss. Keep an eye on the garlic, remove early if beginning to burn. Serve carrots with roasted garlic and a good sprinkling of dukkah. So easy!
Tantre Farm CSA Newsletter Extended Fall CSA Share WEEK #2 Oct. 4-10, 2020 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 often before the harvest, we may sometimes substitute some vegetables for others. **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: ALL SHARES will receive basil this week, an herb with sweet, spicy, shiny, green leaves that can be used in pesto, tomato dishes, soups, roasts, etc.. 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. Do NOT refrigerate this tropical plant! BROCCOLI: deep emerald green, tiny buds that are clustered on top of stout, edible stems; high in vitamins A, C, calcium, potassium, and iron; known as an anti-cancer vegetable. -How to use: use raw, steamed, sauteed, stir-fried, in casseroles, soups, pizzas, etc. -How to store: store loosely in plastic bag for up to a week. CARROTS (Bolero): excellent long-term, storage carrot with medium-long, thick, blunt, orange roots. -How to use: can be used raw as carrot sticks, grated in salads or juiced; steamed or sautéed, in stews, soups, casseroles, stir-fries -How to store: remove greens from roots and refrigerate dry and unwashed roots in plastic bag for up to 2 weeks; greens may last up to a week refrigerated in plastic bag. U-PICK FLOWERS (only available on the farm): We have a few flowers left for you all, although the selection is thinning. You are welcome to come to the farm and pick 12 to 16 stems, if you like, especially since it may be the last week. Please email 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. You may want to bring a vase/jar to keep your flowers fresh going home, but we will have donated yogurt containers as well. Your bouquet is part of your share, although it is always greatly appreciated when you make a donation to pay for seeds and labor. Extra bouquets cost $5/bunch. KALE: You will receive Red Russian Kale (the stems are purple, and leaves are deep gray-green, purple-veined, flat, non-curled, and tooth-edged) or Green Curly (well-ruffled, curly green leaves on green stems; this variety makes a good, roasted “kale chip”) or Lacinato Kale (dark green, noncurled, blistered leaves, but heavily savoyed). -How to use: for salads, soups, and light cooking. -How to store: keep in plastic bag or damp towel in refrigerator for up to 1 week. LETTUCE (Cherokee Red): Thick, crisp, dark red leaves with good flavor; rich in calcium, iron, and vitamins A and C. -How to use: raw in salads, sandwiches, or (believe it or not!) use in soups. -How to store: refrigerate in plastic bag for 3-5 days. “Second Spring Farm's”ONIONS: You will receive Redwing (red storage onion, mildly pungent, very firm and stores well) and Copra (medium-sized, dark yellow-skinned storage onions; excellent storage onion staying firm and flavorful after most other varieties have sprouted; highest in sugar of the storage onions). Tantre's onions grew very sparsely this year, so thanks to our former intern (2003)-turned-farmer, Reid Johnston, of Second Spring Farm (www.secondspringfarm.net), he is providing you with his certified organic onions from Cedar, MI. -How to use: can be grilled or roasted or chopped in soups, meat dishes, and other veggie dishes for flavor -How to store: will store for six months or more, if kept in a cold, dark place, but remove any ones starting to go soft from the others. CHILI PEPPERS (Poblano): a mild variety of chili pepper known as “poblanos” when dark green; popular in southwestern recipes; heart-shaped fruit, which is mildly pungent with a lightly sweet, medium-hot flavor. -How to use: often roasted, chopped, and used to season corn bread and cheese dishes; good for stuffed appetizers, jams, salsa, and pickles. -How to store: for fresh peppers, store in refrigerator; for drying peppers, place string through the stems and hang in cool, dry, well-ventilated spot. SWEET PEPPERS: You will receive any of the following: Red or Yellow Bell (big, blocky, thick-walled, green-to-red or yellow pepper with sweet flesh), Green Bell (large blocky cells with fruity, slightly sweet flavor with green skin), 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/Yellow Cornitos (exceptionally sweet, smaller versions of Carmen sweet pepper, but can be bright yellow or red when ripe; “bull’s horn” pepper type and tasty any way you eat them — raw, cooked, sliced, diced, sautéed, stuffed, grilled, and especially fire-roasted, which caramelizes the sugars and elevates them to a whole new level of delicious!) -How to use: eat raw for best nutrient retention; can be added to soups, stews, omelets, quiches, stir-fries, etc.; excellent stuffed. -How to store: refrigerate unwashed in hydrator drawer for 1-2 weeks. RADISHES (Bacchus): stunning, purple, round radish with white inner flesh. Very good flavor and not too hot. -How to use: raw, roasted, used in soups, sliced in salads, sandwiches, or stir-fries, grated in slaws; radish greens are delicious in soups or stir-fries and are an excellent source of vitamins A, C, and the B’s! -How to store: refrigerate in plastic bag/damp towel for 1-2 weeks. WATERMELON: You will receive Dark Belle (dark-green skin, bright-red flesh, oblong 5-7 lb. fruit with thin rind, and very sweet flavor), Sunshine Yellow (8-10 pounds oval-rounded fruit; green-striped shell with bright yellow flesh, which is brittle, juicy, and very sweet), Starlight (10-12 pound round fruit; deep green with highly contrasting black stripes and pink flesh; excellent flavor with crisp texture), or New Orchid (sweet, bright orange flesh with sherbet-like taste and skin has dark green contrast stripes; oval round, medium large "icebox" size; similar to "Sunshine" in appearance, but larger). -How to use: slice, dice and serve as drinks, salads, or salsa -How to store: if melon seems not quite ripe, store at room temperature until sweet smell is coming from the soft, stem end; then store in the refrigerator. WINTER SQUASH: You will receive each of the following: Butternut (light, tan-colored skin; small seed cavities with thick, cylindrical necks; bright orange, moist, sweet flesh; longest storage potential of all squash) and Delicata (small, oblong, creamy colored with long green stripes, only slightly ribbed; pale yellow, sweet flesh; edible skin; best eaten within 4 months of harvest). -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; purée 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% humidity; will also store at room temperature. ANNOUNCEMENTS 1. RETURN SHARE BOXES: Please return your boxes every week to each distribution site, so that we can reuse them. You may bring bags, a cooler or other containers to transfer your produce from the boxes at your distribution site if you don't want to remember to bring back boxes each week. 2. THANKSGIVING CSA Registration is OPEN! A more detailed email notice about this will come out to you soon. You can also read more details about the Thanksgiving Share on our website under “CSA Info”, and sign up on our website. 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 $125. This share will be available for pick up on Nov. 21 (the Saturday before Thanksgiving) at the Ann Arbor Farmers’ Market 7 AM-12 PM, Tantré Farm 2-5 PM, Washtenaw Food Hub 9 AM-12 PM, and new locations Agricole in Chelsea and Pure Pastures in Plymouth. More specific details will be coming soon. 3. FREE U-PICK BASIL STILL AVAILABLE: If you haven't made PESTO yet or dried or frozen your basil leaves, we still have basil! Members are taking it away by the armfuls. It only has a few small blemishes, so it is really still in good preserving condition. If you are interested in picking large amounts of basil for free before we till it under or before the next freeze, please come soon. Please email 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. 4. IMMUNE BOOSTER CSA: We will continue offering this CSA throughout the winter, if any of you are not sure about committing to any of the other CSA's. This weekly CSA is our collaborative CSA with several local farms and food businesses that you can opt in or out of each week called the Immune Booster. If you are interested, please go to our website to sign up every Monday - Wednesday night. Pick up is from 9 AM to 12 PM every Saturday at the Washtenaw Food Hub: http://www.tantrefarm.com/how-does-our-immune-booster-csa-work/. Still time to sign up this week! 5. PICK UP TIMES & LOCATIONS REMINDERS: **Volunteers will be at each site during designated times below. We recommend that all come to each distribution site with a mask to pick up your shares. We will have hand sanitizer at most sites as well. *Ann Arbor Farmers’ Market (Wed.)--7 A.M. to 12 P.M. (TANTRE STAFF for check-in from 7-9 AM) *Farm (Wed.)--10 A.M. to 7 P.M. (TANTRE STAFF checking off names from 10 AM-12 PM and from 2-4 PM) *Washtenaw Food Hub (Wed.) --6 P.M. to 8 P.M. (LIZZIE for check-in the whole time) *Pure Pastures (Wed)--9 A.M. to 12 P.M. (No Volunteer, so be prepared for self-check in with gloves or your own pen, if needed) *Farm (Fri.)--2 P.M. to 7 P.M. (TANTRE STAFF for check-in from 2 to 4 PM) *Chelsea Farmers Market (Sat.)--8 A.M to 12 P.M. (DEB for check-in the whole time) *Community High School (Sat.) --7 A.M. to 12 P.M. (SHANNON for check-in the whole time) *Washtenaw Food Hub (Sat.)—9 A.M. to 12 P.M. (PETER & RYAN for check-in the whole time) *Argus-Packard (Sat)-- 12 P.M. to 3 P.M. (ARGUS STAFF for check-in the whole time) *RoosRoast-Rosewood (Sat.)--9 A.M. to 11 A.M. (JONATHON for check-in the whole time) RECIPES SWEET POTATO AND KALE STUFFED POBLANOS (from http://bigeatstinykitchen.com/2013/06/15/sweet-potato-and-kale-stuffed-poblanos) 1 Tbsp olive oil 1/2 medium onion 2-3 medium garlic cloves 1/2 jalapeno, deseeded and minced 1 medium sweet potato (or butternut squash), 1/2-inch cubes 1/2 tsp smoked paprika 1/2 tsp ground cumin 1 bunch of kale (about 4 cups chopped) Salt and pepper, to taste 4 poblano peppers (or any Sweet Pepper for different flavor) Toppings: Cheese, cilantro, and salsa Preheat oven to 350 degrees. Prepare a 9x13-inch glass pan with oil or nonstick spray. Set aside. To make the filling, heat olive oil in heavy skillet over medium heat. Saute onion until translucent (about 5-7 minutes). Add garlic, jalapeno, sweet potato, paprika, and cumin. Cook, stirring frequently, until sweet potatoes begin to soften (about 10 minutes). Clean kale and remove stems. Don’t dry off. Chop into 1-inch pieces. Add to sweet potato mixture. Cook until kale is wilted (about 3-5 minutes). Remove from heat and set aside. Cut poblanos in half right through the stem. Remove seeds and rinse and dry thoroughly. To broil poblano peppers in an oven, place the halves cut side down on a roasting pan. Place on the highest rack in the oven and broil on high for a few minutes until the skins are blistered. You can also do this using gas burners on your stove. Place the poblanos skin side down onto the gas flame using tongs to turn. Remove when skin is well blistered, about 1 or 2 minutes per side. Place poblanos skin side down into the prepared pyrex dish. Spoon about 1/4 cup of the sweet potato-kale mixture into each poblano half. Bake for 30 minutes at 350 degrees. Remove from oven. Serve with cheese (optional), avocados, cilantro, and salsa.
Tantre Farm CSA Newsletter Extended Fall CSA Share WEEK #1 Sept. 27-Oct. 3, 2020 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 often before the harvest, we may sometimes substitute some vegetables for others. **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 GREEN or PURPLE BEANS: You will receive Jade (long, slender, deep green, filet bean with sweet flavor) and/or Amythyst (purple, round pod with regular green bean flavor; can be cooked or eaten raw. *Note: when purple beans are added to boiling water, their color changes to green and the beans stay green). -How to use: raw in salads, steamed, sautéed, stir-fried, etc. -How to store: refrigerate in plastic bag for up to 1 week. BROCCOLI (or RADICCHIO): This week you will receive either Radicchio or Broccoli (deep emerald green, tiny buds that are clustered on top of stout, edible stems; high in vitamins A, C, calcium, potassium, and iron; known as an anti-cancer vegetable). -How to use: use raw, steamed, sauteed, stir-fried, in casseroles, soups, pizzas, etc. -How to store: store loosely in plastic bag for up to a week. CARROTS (Bolero): excellent long-term, storage carrot with medium-long, thick, blunt, orange roots; excellent greens this week! ** This is the best time of year to try the greens, which are plentiful and rich in Vitamin C, and very tasty in soups. -How to use: can be used raw as carrot sticks, grated in salads or juiced; steamed or sautéed, in stews, soups, casseroles, stir-fries -How to store: remove greens from roots and refrigerate dry and unwashed roots in plastic bag for up to 2 weeks; greens may last up to a week refrigerated in plastic bag. U-PICK FLOWERS (only available on the farm): Every summer we plant a variety of flowers to share with you until the first frost. We still have flowers available for the Extended Fall CSA members, but the cold weather could be coming soon, so we encourage you to come to the farm especially this week to pick your bouquet. Please email 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. This week you can pick up to 16 stems per household. You may want to bring a vase/jar to keep your flowers fresh going home, but we will have donated yogurt containers as well. Your bouquet is part of your share, although it is always greatly appreciated when you make a donation to pay for seeds and labor. Extra bouquets cost $5/bunch. GARLIC: a bulb of several papery white cloves; believed to help in fighting infections, cancer prevention, and the immune system. -How to use: minced raw in salad dressings, sautéed and added to stir-fries, meats, vegetables -How to store: fresh garlic can be stored in an open, breathable container in a cool, dark place for many months. KALE (Green Curly): well-ruffled, curly green leaves on green stems; this variety makes a good, roasted “kale chip”. -How to use: for salads, soups, and light cooking. -How to store: keep in plastic bag or damp towel in refrigerator for up to 1 week. LETTUCE: rich in calcium, iron, and vitamins A and C; you will receive any of the following: Red/Green Leaf, Romaine. How to use: raw in salads or use in soups. How to store: refrigerate in plastic bag for 3-5 days. MUSHROOMS (Oyster): white or gray, oyster-shaped cap with a mild, anise, earthy odor. -How to use: brush off dirt to clean or wipe with damp cloth, do not wash or submerge in water; good grilled, sauteed, steamed, in soups, and in sandwiches. -How to store: place in paper bag or wax bag and keep in refrigerator for up to 5-7 days. SWEET PEPPERS: You will receive any of the following: Red Knight Bell (big, blocky, thick-walled, green-to-red pepper with sweet flesh), Green Bell (large blocky cells with fruity, slightly sweet flavor with green skin), AND/OR Red/Yellow Cornitos (exceptionally sweet, smaller versions of Carmen sweet pepper, but can be bright yellow or red when ripe; “bull’s horn” pepper type and tasty any way you eat them — raw, cooked, sliced, diced, sautéed, stuffed, grilled, and especially fire-roasted, which caramelizes the sugars and elevates them to a whole new level of delicious!) -How to use: eat raw for best nutrient retention; can be added to soups, stews, omelets, quiches, stir-fries, etc.; excellent stuffed. -How to store: refrigerate unwashed in hydrator drawer for 1-2 weeks. POTATOES (Yukon Gold): yellowish brown skin with yellow dry flesh and pink eyes; long storage and good tasting; perfect baked, boiled, mashed or fried) -How to store: Keep unwashed in cool, dark place in paper bag RADICCHIO (or BROCCOLI): This week you will receive either Broccoli or Radicchio (beautiful, gourmet, salad vegetable is often called “Italian chicory”; colorful, white-veined, red leaves with appealingly bitter, nut-like texture; bitter and spicy taste which mellows if it is grilled or roasted). -How to use: raw in salads, roasted, grilled, sauteed; excellent side dish for rich dishes; pairs nicely with beef roast or stews. -How to store: refrigerate in plastic bag/damp towel for 1-2 weeks. RADISHES (Bacchus): stunning, purple, round radish with white inner flesh. Very good flavor and not too hot. -How to use: raw, roasted, used in soups, sliced in salads, sandwiches, or stir-fries, grated in slaws; radish greens are delicious in soups or stir-fries and are an excellent source of vitamins A, C, and the B’s! -How to store: refrigerate in plastic bag/damp towel for 1-2 weeks. WINTER SQUASH/PIE PUMPKINS: You will receive 1 of each of the following: Acorn (small, green ribbed squash with pale yellow flesh; great stuffed with rice, breading, or soups) and Baby Bear Pie Pumpkin (unique size and shape, and is often called "the perfect mini pumpkin" by growers; deep orange, 1 1/2-2 1/2 pound fruits are about half the size of a normal pie pumpkin) -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; purée 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% humidity; will also store at room temperature. ANNOUNCEMENTS 1. VACATION HOLD or PICK UP RESCHEDULE: If you know that you are not able to pick up or need to reschedule pick up days during these coming 3 weeks for any reason, you can make those changes yourself by going into this link http://tantrefarm.csasignup.com and choosing “Schedule vacations or pick up location changes” under the “Member Actions” box on the left. You will need to do this before Saturday of every week, if you know that you will not be picking up your share or you want to change your pick up date or location, or email us to make changes. Please make a strong effort to PICK UP ALL OF YOUR SHARES in the next few weeks. If you miss a share pick up, it is available at the farm for the missed day and 1 day after, but please let us know ASAP, so we know what to do with your share and don't have to make a number of phone calls. 2. THANKSGIVING CSA on November 21: This CSA is NOT open for registration just yet, but we wanted to let you know to “save the date”, since it will open soon. A more detailed email notice will come to you in the next week. 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 $125. This share will be available for pick up on the Saturday before Thanksgiving at the Ann Arbor Farmers’ Market from 7 A.M. until Noon, at Tantré Farm from 2-5 P.M, and other locations TBD. 3. FREE U-PICK BASIL AVAILABLE: If you haven't made PESTO yet or dried or frozen your basil leaves, then you are in luck! Our tallest basil was zapped by an early visit from Jack Frost, but the shorter plants survived with only a few blemishes. The basil is really still in good preserving condition. If you are interested in picking large amounts of basil for free before we till it under or before the next freeze this week, please come by Friday. Please email 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. 4. IMMUNE BOOSTER CSA: We will continue offering this CSA throughout the winter, if any of you are not sure about committing to any of the other CSA's. This weekly CSA is our collaborative CSA with several local farms and food businesses that you can opt in or out of each week called the Immune Booster. If you are interested, please go to our website to sign up every Monday - Wednesday night. Pick up is from 9 AM to 12 PM every Saturday at the Washtenaw Food Hub: http://www.tantrefarm.com/how-does-our-immune-booster-csa-work/. Still time to sign up this week! 5. PICK UP TIMES & LOCATIONS REMINDERS: **Volunteers will be at each site during designated times below. We recommend that all come to each distribution site with a mask to pick up your shares. We will have hand sanitizer at most sites as well. *Ann Arbor Farmers’ Market (Wed.)--7 A.M. to 12 P.M. (TANTRE STAFF for check-in from 7-9 AM) *Farm (Wed.)--10 A.M. to 7 P.M. (TANTRE STAFF checking off names from 10 AM-12 PM and from 2-4 PM) *Washtenaw Food Hub (Wed.) --6 P.M. to 8 P.M. (LIZZIE for check-in the whole time) *Pure Pastures (Wed)--9 A.M. To 12 P.M. (No Volunteer, so be prepared for self-check in with gloves or your own pen, if needed) *Farm (Fri.)--2 P.M. to 7 P.M. (TANTRE STAFF for check-in from 2 to 4 PM) *Chelsea Farmers Market (Sat.)--8 A.M to 12 P.M. (DEB for check-in the whole time) *Community High School (Sat.) --7 A.M. to 12 P.M. (SHANNON for check-in the whole time) *Washtenaw Food Hub (Sat.)—9 A.M. to 12 P.M. (PETER & RYAN for check-in the whole time) *Argus (Sat)-- 12 P.M. To 3 P.M. (ARGUS STAFF for check-in the whole time) *RoosRoast-Rosewood (Sat.)--9 A.M. to 11 A.M. (JONATHON for check-in the whole time) REFLECTIONS ON THE FARM by Richard and Deb During these early autumn days the light of dawn arrives later and later and the evening darkness comes earlier and earlier with the cool, refrigerator temperatures leaving condensation on the crispy, green cabbage and kale leaves as well as a veil of water on the broccoli flowers. We are looking forward to an abundant harvest of cabbage, kale, and broccoli, as well as an abundance of roots such as carrots, potatoes, radishes, and turnips along with a few tender mushrooms from the woods. As the geese and cranes gather in larger and larger flocks as they ready to fly to the south, we are gathering the roots to store in the root cellar. Hundreds of crates of winter squash and pie pumpkins have already been clipped and carried to the warm, dry stacks of the squash room almost like an edible library of shapes, sizes and colors—each row representing a different variety. We would like to thank all the hardworking Tantre staff and other volunteers for their great, Herculean efforts in bringing these mountains of food out of the field and into storage before the cold weather sets in again this week. We would also like to thank all of our CSA members for your interest and support for this coming fall season. We hope that you will have good health and a healthy sense of well-being from these nutrient dense foods in these uncertain, upcoming days ahead. RECIPES MUSHROOMS WITH BASIL (from https://www.marthastewart.com/907432/mushrooms-basil) 10 oz. mushrooms 1 Tbsp. olive oil torn fresh basil salt and pepper Place mushrooms on a large piece of parchment-lined foil. Drizzle with olive oil and season with salt and pepper. Fold into a tight packet and grill over medium-high until mushrooms are tender, 12 to 15 minutes. Sprinkle with basil. GRILLED RADICCHIO AND WALNUT SALAD (from https://www.foodnetwork.com/recipes/paula-deen/grilled-radicchio-and-walnut-salad-recipe-1952789) Serves 5. Dressing: 3 tablespoons white wine vinegar 2 tablespoons olive oil 1 orange, zested 1 teaspoon honey 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper Salad: Nonstick, nonflammable cooking spray 2 heads radicchio, cut in half 2 oranges, peeled and sectioned 1 cup toasted walnuts Salt and freshly ground black pepper For the dressing: In a small bowl, whisk together the vinegar, olive oil, orange zest, honey, salt, and pepper. Set aside. For the salad: Spray the grill rack with nonstick, nonflammable cooking spray. Preheat the grill to medium-high heat. Grill the radicchio until browned, about 2 minutes per side. Cool completely. Chop the grilled radicchio into bite-size pieces. In a medium bowl, combine the chopped radicchio, orange sections, and walnuts. Add the dressing, and toss gently to coat. Add salt and pepper, to taste, if needed. Serve at room temperature.
Tantre Farm CSA Newsletter WEEK #18 Sept. 20-27, 2020 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. 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. You can always find past newsletters on our website at http://www.tantrefarm.com/newsletters/! 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. THIS WEEK’S SHARE GREEN & PURPLE BEANS: You will receive Jade (long, slender, deep green, filet bean with sweet flavor) and/or Amythyst (purple, round pod with regular green bean flavor; can be cooked or eaten raw. *Note: when purple beans are added to boiling water, their color changes to green and the beans stay green). See Week 11 newsletter for usage and storage tips. BROCCOLI (Amadeus): medium-sized, fancy heads that are deep emerald green with tiny buds that are clustered on top of stout, edible stems. See Week 6 newsletter for usage and storage tips. CARROTS (Romance): blunt-tipped, deep orange roots with impressive flavor for a summer-harvested carrot. See Week 6 newsletter for usage and storage tips. U-PICK FLOWERS (only available on the farm): This week you can pick up to 16 stems per household as part of your share. If you haven't been to the farm yet to pick your free bouquet of flowers, we welcome you any day of the week through this coming Sunday, Sept. 27, but please contact us if it will be on other days besides Wednesdays and Fridays. Donations are appreciated to help pay for seeds and labor. Extras - $5/bouquet GARLIC: a bulb of several papery white cloves; believed to help in fighting infections, cancer prevention, and bolstering the immune system. See Week 7 newsletter for usage and storage tips. KALE (Green Curly): well-ruffled, curly green leaves on green stems; this variety makes a good, roasted “kale chip”. See Week 5 newsletter for usage and storage tips. PARSLEY: Everyone will receive Curly Parsley (curly, dark green leaves, often used as a garnish, but can be used the same as flat-leaf parsley) or Flat-leaf Parsley (flat, glossy, dark green leaves have a strong parsley/celery flavor for use dried or fresh). Parsley is high in vitamins A and C, and other minerals, such as iron; especially good in omelets, scrambled eggs, mashed potatoes, soups, pasta and vegetable dishes, as well as, sauces. CHILI PEPPERS (Poblano): a mild variety of chili pepper known as “poblanos” when dark green; popular in southwestern recipes; heart-shaped fruit, which is mildly pungent with a lightly sweet, medium-hot flavor. See Week 12 newsletter for usage and storage tips. SWEET PEPPERS: You will receive Red Knight Bell (big, blocky, thick-walled, green-to-red pepper with sweet flesh), Green Bell (large blocky cells with fruity, slightly sweet flavor with green skin), AND/OR Red/Yellow Cornitos (exceptionally sweet, smaller versions of Carmen sweet pepper, but can be bright yellow or red when ripe; “bull’s horn” pepper type and tasty any way you eat them — raw, cooked, sliced, diced, sautéed, stuffed, grilled, and especially fire-roasted, which caramelizes the sugars and elevates them to a whole new level of delicious!) See Week 12 newsletter for usage and storage tips. POTATOES: You will receive Adirondack Blue (round to oblong, slightly flattened tubers have glistening blue skin enclosing deep blue flesh; moist, flavorful flesh is superb for mashing or salads; very high in antioxidants!) and Red Norland (smooth, red skin and white flesh; great baked, boiled, or roasted). See Week 8 newsletter for usage tips. WINTER SQUASH: You will receive Butternut (light, tan-colored skin; small seed cavities with thick, cylindrical necks; bright orange, moist, sweet flesh; longest storage potential of all squash) and Delicata (small, oblong, creamy colored with long green stripes, only slightly ribbed; pale yellow, sweet flesh; edible skin; best eaten within 4 months of harvest). See Week 16 newsletter for usage/storage tips. ANNOUNCEMENTS 1. LAST WEEK OF THE SUMMER CSA: That means Sept. 23 (Wed.), Sept. 25 (Fri.), and Sept. 26 (Sat.) are the last distribution days for our Summer Shares, but please feel free to continue with our Extended Fall CSA program. See below for details. 2. STILL ROOM: “EXTENDED FALL CSA” SHARE REGISTRION IS OPEN: This is a 4-week share, which runs from the week of Sept. 27 – Oct. 24 for $140 celebrating all the bounty of the fall vegetables! The link for online registration is http://tantrefarm.csasignup.com. Please sign up before Saturday, Sept. 26 for all 4 weeks, using PayPal, check, or VENMO (this is a free app and you use @Deb-Lentz to pay with 6748 as the last 4 digits of phone number, if needed). Please go to our website for more information. We are removing a few of the usual Summer CSA distribution sites, so please sign up for what is available. 3. THANKSGIVING CSA on November 21: This CSA is NOT open for registration just yet, but we wanted to let you know to “save the date”, since it will open soon. A more detailed email notice will come to you in the next week or so. 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 $125. This share will be available for pick up on the Saturday before Thanksgiving at the Ann Arbor Farmers’ Market from 7 AM until Noon, at Tantré Farm from 2-5 PM, and other locations TBD. 4. FAMILY FARM HIKE on FRIDAY, Sept. 25 at 3:30 PM & 4:30 PM: Our last Farm Hike was so much fun that we decided to offer something similar again. CSA member, Alisse Portnoy, who teaches at the University of Michigan, and her daughter, Jessica, are in their eleventh year of once-a-week, long visits to the farm, and they will guide us around the farm at 4:30 PM, which typically lasts about 45 - 60 minutes. Before then, at 3:30 PM you may join us in roasting and eating a variety of freshly picked items from the farm in our outdoor earth oven, such as broccoli, garlic, peppers, potatoes, winter squash, etc. and spend some time independently exploring, swinging, or just resting in the shade. There is no fee for participating, and registration is not required, though if you RSVP by emailing Deb (tantrefarm@hotmail.com) for both events ahead of time we'll know to keep an eye out for you. Please bring a mask (though when we're spread out outside it will not be required). We will provide hand sanitizers and an outdoor sink for washing. 5. DETOUR OUT TO THE FARM STARTING SEPT. 14 maybe through early October: The Washtenaw County Road Commission will replace the culvert over Letts Creek on a small section of Old US-12 between Sylvan Road and the I-94 ramps, so those of you coming from Chelsea and Ann Arbor area need to find an alternative way to the farm. That section of the road will be closed until early October. If you are traveling via I-94 and you don't mind gravel roads, my suggestion is to get off at the Kalmbach exit (Exit #156) and go left on Kalmbach Rd. (turns into gravel), then right on Garvey, then left on Hoppe, then right onto Old US 12, then left on Hayes Rd (which is Tantre Farm's road). Here is the detour for those wanting to stay on pavement: https://www.google.com/maps/d/viewer?mid=19YbcuI8Ra6FwjaUVWkBbTzIN-hK3CplF&ll=42.28631441987225%2C-84.08817914561767&z=15 6. U-PICK BASIL AVAILABLE: If you haven't made PESTO yet or dried or frozen your basil leaves, then you are in luck! Our tallest basil was zapped by our early visit from Jack Frost, but the shorter plants survived with only a few spots left behind. The basil is still in good preserving condition, though we can't sell it anymore. If you are interested in clipping some basil, it will be $2/lb, which is a great SALE PRICE, since our regular wholesale price is $6/lb. 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. 7. IMMUNE BOOSTER CSA: We will continue offering this CSA throughout the winter, if any of you are not sure about committing to any of the other CSA's. This weekly CSA is our collaborative CSA with several local farms and food businesses that you can opt in or out of each week called the Immune Booster. If you are interested, please go to our website to sign up every Monday - Wednesday night. Pick up is from 9 AM to 12 PM every Saturday at the Washtenaw Food Hub: http://www.tantrefarm.com/how-does-our-immune-booster-csa-work/. Still time to sign up this week! 8. PICK UP TIMES & LOCATIONS REMINDER: **Volunteers will be at each site during designated times below. *Ann Arbor Farmers’ Market (Wed.)—7 AM to 12 PM (TANTRE STAFF for check-in from 7-9 AM) *MOVE Fitness & Wellness Studio (Wed)—CHANGE IN TIME: 8 AM to 10 AM (SARA for check-in the whole time) *Farm (Wed.)—10 AM to 7 PM (TANTRE STAFF checking off names from 10 AM-12 PM and from 2-4 PM) *Washtenaw Food Hub (Wed.) --6 PM to 8 PM (LIZZIE for check-in the whole time) *Pure Pastures (Wed.) (limited site) —9 AM to 5 PM (NO VOLUNTEER THIS WEEK!) *Farm (Fri.)—2 PM to 7 PM (TANTRE STAFF for check-in from 2 to 4 PM) *Community High School (Sat.) —7 AM to 12 PM (SHANNON & FRAN for check-in for the whole time) *Washtenaw Food Hub (Sat.)—9 AM to 12 PM (PETER & RYAN for check-in for the whole time) *Chelsea Farmers’ Market (Sat.)—8 AM to 12 PM (DEB for check-in the whole time) *Argus-Packard (Sat) (limited site)—12 PM to 3 PM (ARGUS STAFF for check-in the whole time) *RoosRoast-Rosewood (Sat)--9 AM to 11 AM (JONATHON for check-in the whole time) FAREWELL TO SUMMER by Richard & Deb A certain stillness comes in the last week of September as the crickets sing all through the afternoon until late at night as the cold, evening dew settles into the fields and the forest. It gently slows the singing down to a silent and quiet night with no moon except for the last hour of dusk. We had a surprise freeze in the wee hours of the morning this past Saturday. We can't really remember getting a freeze this early in September, but sneaky Jack Frost zapped the summer leaves of basil, peppers, green beans, sweet corn, and watermelon. It makes us wonder if anything is truly arbitrary or left up to chance or whether there is some reciprocal, ironic purpose to all the unintended consequences. Perhaps that freeze will just make the rest of the season that much sweeter, slowing down the bugs and weeds, turning the starches to sugars as Jack Frost sweetens the greens. The dahlias up around the house are still in full, magnificent bloom and untouched with Jack's artistry. Even the flower garden seems to have made it through the frost with little or no damage. The fall cauliflower, broccoli, and cabbage kissed with sweetness, seem as crisp and tender as they can be from the rains that we received earlier this month. We feel the warmth of the gentle sun glancing across the fields with the soft breeze these last few days as the butterflies glide and flutter looking for fresh flowers and nectar to lick and lay their eggs for these last few moments of warmth. It's been such a strange year, with viruses and heavy 3-5 inch rains, along with days and days of 90 degree temperatures. Despite that we are thankful to this earth and to all nature for providing us with so much sustenance even with it's many challenges. Thank you for being part of the Summer CSA. We are grateful to you, this community of people who supports local farms! We would especially like to acknowledge our heartfelt appreciation to our farm crew for all their hard work and long hours this past season even with our much smaller staff this fall, so thanks to Chizo, Donn, Geoff, Adam, Jordan, Andy, Kirt, Mike, Jonny, Leo, Hannah, Ryan, Audrey, Annie, and the Rubio family!! ****We are also very proud to welcome a very new member to the Tantre “Farmily”, Richard Rubio, son of Ana and Enrique Rubio, born Sept. 17. **** Please feel free to contact us throughout the rest of the fall and winter for any storage produce at the Farm or come visit us at the Ann Arbor Farmers Market every Wed. and Sat., Chelsea Farmers Market (every Sat. through Oct.), Agricole Farm Stop in Chelsea, Argus Farm Stop on Liberty or on Packard in Ann Arbor, and the People’s Food Coop in Ann Arbor throughout the winter. Hope to share our harvest with you again for our Fall/Winter 2020 CSA's or our Summer CSA for 2021. 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!
Tantre Farm CSA Newsletter WEEK #17 Sept. 13-19, 2020 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. 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. You can always find past newsletters on our website at http://www.tantrefarm.com/newsletters/! 3-16 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. THIS WEEK’S SHARE AMARANTH, ARUGULA or SPICY GREENS: You will receive either Amaranth (known as “Callaloo” in the Caribbean; medium-green, oval to heart-shaped leaves with splashes of burgundy-red; tastes like spinach and can be prepared like spinach. See Week 8 newsletter for usage and storage tips.), Arugula (known as “wild rocket” with more deeply lobed leaves and a more pungent flavor; an aromatic, bright salad green with a peppery mustard flavor. See Week 1 newsletter for usage and storage tips.) OR Spicy Greens (gourmet-quality, peppery greens for quick cooking or a salad; includes Kale, Tatsoi, Hon Tsai Tai, Green and Red Mustard. See Week 7 newsletter for usage and storage tips). GENOVESE BASIL (with Root attached): ALL SHARES will receive basil this week, an herb with sweet, spicy, shiny, green leaves. This week it is with root attached, so it will last up to a week or more when stored in a jar, vase, or glass of water on your counter or table top. Do NOT refrigerate! Used commonly in tomato sauces, pesto, and salad dressings. It partners well with almost any summer vegetable, but especially tomatoes, eggplant, peppers, and squash. CARROTS (Romance): blunt-tipped, deep orange roots with impressive flavor for a summer-harvested carrot. See Week 6 newsletter for usage and storage tips. SWEET CORN (Potawatomi): yellow kernels with excellent sweet flavor. * We don’t treat our organic corn with pesticides, so you may find some earworms enjoying the corn too; just cut off the damaged part and cook the rest of the ear. Delicious!! See Week 11 newsletter for usage and storage tips. U-PICK FLOWERS (only available on the farm): This week you can pick up to 16 stems as part of your share. We welcome you to the farm to pick your flowers on any day of the week, but please contact us if it will be on other days besides Wednesdays and Fridays, so we can make sure to be around to show you where to go. You may want to bring clippers and a vase/jar, but we will have clippers and donated yogurt containers to fill with water as well. Donations are appreciated to help pay for seeds and labor. Extras - $5/bouquet FRESH GARLIC: a bulb of several papery white cloves; believed to help in fighting infections, cancer prevention, and bolstering the immune system. See Week 7 newsletter for usage and storage tips. KALE: You will receive Green Curly (well-ruffled, curly green leaves on green stems; this variety makes a good, roasted “kale chip”). See Week 5 newsletter for usage and storage tips. ONIONS (Copra): medium-sized, dark yellow-skinned storage onions; excellent storage onion staying firm and flavorful after most other varieties have sprouted; highest in sugar of the storage onions; same sulfurous compounds that draw tears inhibit rot, so the more pungent the onion the longer it will store. See Week 10 newsletter for usage and storage tips. CHILI PEPPERS: You will receive Shishito (sweet, mild, slender Japanese chiles about 2- to 4-inches with squarish end. It is said that 1 in 6 are hot!) and/or Poblano Chili Peppers (a mild variety of chili pepper known as “poblanos” when dark green; popular in southwestern recipes; heart-shaped fruit, which is mildly pungent with a lightly sweet, medium-hot flavor). See Week 12 newsletter for usage and storage tips. SWEET PEPPERS: You will receive Red/Yellow Cornitos (exceptionally sweet, smaller versions of Carmen sweet pepper, but can be bright yellow or red when ripe; “bull’s horn” pepper type and tasty any way you eat them — raw, cooked, sliced, diced, sautéed, stuffed, grilled, and especially fire-roasted, which caramelizes the sugars and elevates them to a whole new level of delicious!) See Week 12 newsletter for usage and storage tips. POTATOES (Yukon Gold): yellowish brown skin with yellow dry flesh and pink eyes; long storage and good tasting; perfect baked, boiled, mashed or fried. See Week 8 newsletter for usage tips. TOMATOES: You will receive any of the following: Sakura (bright-red, shiny, medium-large cherry tomato with sweet tomato flavor), Sungreen (green-ripe cherry tomato that is sweet with a tangy kick), Sun Gold Cherry (exceptionally sweet, bright tangerine-orange-cherry tomato; less acidic than the red cherry tomato, so slightly less bland in flavor), Gold Nugget (round to slightly oval cherry tomato with deep yellow color; well-balanced flavor), Tomatoberry (unique strawberry-shaped, deep red colored fruits with firm, meaty texture and excellent sweet flavor), Clementine (tangerine-colored, oval-round fruits; appealing, sweet-tart flavor; exceptional when halved and roasted), or Cherry Bomb (vivid red fruits of cherry size; firm, sweet, and well-balanced), including Green Zebra (ripe as a green fruit with a yellow blush and darker green stripes; delicious, tangy salad tomato; beautiful sliced into wedges for salads), New Girl (medium-size fruits offer an ideal size for slicing onto sandwiches or cutting up into salads), and Rose (deep pink, heirloom, medium-sized tomato, which is meaty and flavorful). See Week 11 newsletter for usage and storage tips. WINTER SQUASH (Delicata): This is one of the favorite first squashes by far at the farm with skins that are thin and edible! The favorite way to prepare them is to roast them, so see recipe section. These are small, oblong, creamy colored with long green stripes, only slightly ribbed; pale yellow, sweet flesh; edible skin; best eaten within 4 months of harvest. See Week 16 newsletter for usage and storage tips. ANNOUNCEMENTS 1. ENDING SUMMER CSA DATES: The end is drawing near. This is just a reminder that our summer shares are ending next week. That means Sept. 23 (Wed.), Sept. 25 (Fri.), and Sept. 26 (Sat.) are the last distribution days for our Summer Shares. 2. “EXTENDED FALL CSA” SHARE REGISTRATION IS OPEN: This is a 4-week share, which runs from the week of Sept. 27 – Oct. 24 for $140 celebrating all the bounty of the fall vegetables! The link for online registration is http://tantrefarm.csasignup.com. Please sign up before Saturday, Sept. 26 for all 4 weeks, using PayPal, check, or VENMO (this is a free app and you use @Deb-Lentz to pay with 6748 as the last 4 digits of phone number, if needed). Please go to our website for more information. Hope to share more of this abundant fall harvest with you throughout October! Tell your friends and family!! We are removing a few of the usual Summer CSA distribution sites, so please sign up for what is available. 3. DETOUR OUT TO THE FARM STARTING SEPT. 14: Starting in this week, the Washtenaw County Road Commission will replace the culvert over Letts Creek on a small section of Old US-12 between Sylvan Road and the I-94 ramps, so those of you coming from Chelsea and Ann Arbor area need to find an alternative way to the farm. That section of the road will be closed until early October. If you are traveling via I-94 and you don't mind gravel roads, my suggestion is to get off at the Kalmbach exit (Exit #156) and go left on Kalmbach Rd. (turns into gravel), then right on Garvey, then left on Hoppe, then right onto Old US 12, then left on Hayes Rd (which is Tantre Farm's road). Here is the detour for those wanting to stay on pavement: https://www.google.com/maps/d/viewer?mid=19YbcuI8Ra6FwjaUVWkBbTzIN-hK3CplF&ll=42.28631441987225%2C-84.08817914561767&z=15 4. FAMILY FARM HIKE on FRIDAY, Sept. 25 at 3:30 PM & 4:30 PM: Our last Farm Hike was so much fun that we decided to offer something similar again. CSA member, Alisse Portnoy, who teaches at the University of Michigan, and her daughter, Jessica, are in their eleventh year of once-a-week, long visits to the farm, and they will guide us around the farm at 4:30 PM, which typically lasts about 45 - 60 minutes. Before then, at 3:30 PM you may join us in roasting and eating a variety of freshly picked items from the farm in our outdoor earth oven, such as sweet corn, peppers, tomatoes, eggplant, winter squash, etc. and spend some time independently exploring, swinging, or just resting in the shade. There is no fee for participating, and registration is not required, though if you RSVP by emailing Deb (tantrefarm@hotmail.com) for both events ahead of time we'll know to keep an eye out for you. Please bring a mask (though when we're spread out outside it will not be required). Hand sanitizers, an outdoor sink, and a refreshing place to refill your water bottle will be available. 5. ALREADY PICKED TOMATOES AVAILABLE FOR SALE: We have several tomato varieties available for preserving, whether canning, dehydrating, or freezing. It is very easy to freeze all tomatoes: For slicers, just wash and cut out around the core and put in freezer bags whole. For cherry tomatoes, just wash and plop in freezer bags for excellent tomato soup or other dishes. Please email us your preferred type, amount, and pick up location ONLY at the Markets, the Food Hub, or the Farm. *Cost for Slicers & Cherry tomatoes - $25/half bushel box *Cost for Romas (extremely limited!) - $35/half bushel box 6. WANTED: TOMATO PICKERS: Is there anyone interested in helping us pick tomatoes any weekday morning for the next few weeks, but especially on Tuesday and Friday mornings? We are a little short-handed, so please contact us. 7. WANTED: HERB WEEDERS: Do you like the aroma or flavor of parsley or mint? Is there anyone interested in helping us weed a few of the herbs that are getting overrun with invasives. We will give you a free bunch just for helping, so please contact us. Thanks so much to those who have helped us so far! IT HAS BEEN SO, SO, SO HELPFUL! 8. IMMUNE BOOSTER CSA: As some of you know we started a collaborative CSA with several local farms and food businesses that you can opt in or out of each week called the Immune Booster. If you are interested, please go to our website to sign up every Monday - Wednesday night. Pick up is from 9 AM to 12 PM every Saturday at the Washtenaw Food Hub: http://www.tantrefarm.com/how-does-our-immune-booster-csa-work/. Still time to sign up this week! 9. PICK UP TIMES & LOCATIONS REMINDER: **Volunteers will be at each site during designated times below. We recommend that all come to each distribution site with a mask and gloves to pick up your shares. We will have hand sanitizer at most sites as well. *Ann Arbor Farmers’ Market (Wed.)—7 AM to 12 PM (TANTRE STAFF for check-in from 7-9 AM) *MOVE Fitness & Wellness Studio (Wed)—CHANGE IN TIME: 8 AM to 10 AM (SARA for check-in the whole time) *Farm (Wed.)—10 AM to 7 PM (TANTRE STAFF checking off names from 10 AM-12 PM and from 2-4 PM) *Washtenaw Food Hub (Wed.) --6 PM to 8 PM (LIZZIE for check-in the whole time) *Pure Pastures (Wed.) (limited site) —9 AM to 5 PM (JESSICA for check-in from 9 AM – 11 PM) *Farm (Fri.)—2 PM to 7 PM (TANTRE STAFF for check-in from 2 to 4 PM) *Community High School (Sat.) —7 AM to 12 PM (SHANNON & FRAN for check-in for the whole time) *Washtenaw Food Hub (Sat.)—9 AM to 12 PM (PETER & RYAN for check-in for the whole time) *Chelsea Farmers’ Market (Sat.)—8 AM to 12 PM (DEB for check-in the whole time) *Argus-Packard (Sat) (limited site)—12 PM to 3 PM (ARGUS STAFF for check-in the whole time) *RoosRoast-Rosewood (Sat)--9 AM to 11 AM (JONATHON for check-in the whole time) RECIPES EASY ROASTING DELICATA SQUASH (from https://www.rachelcooks.com/2017/10/30/how-to-cook-delicata-squash/) 1 delicata squash 1 teaspoon olive oil 1/4 teaspoon salt (more or less to taste) 1/4 teaspoon black pepper (more or less to taste) Preheat oven to 425°F. Scrub the outside of the squash with a brush until very clean. Cut ends off to create two flat edges. Cut in half lengthwise and scoop out seeds. Cut into 1/4- to 1/2-inch slices, keeping the size of the slices consistent. Rub, toss, or spray with olive oil so both sides of each slice are coated with oil. Sprinkle with salt and pepper and spread onto a parchment paper lined baking sheet in a single layer. Place in preheated oven and roast for 20 minutes. Flip each slice over and roast for another 15 minutes or until golden brown and crispy on the outside and tender on the inside. Enjoy immediately. (Optional: add other spices such as curry, cinnamon, basil, etc.)
Tantre Farm CSA Newsletter WEEK #16 Sept. 6-12, 2020 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. 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. You can always find past newsletters on our website at http://www.tantrefarm.com/newsletters/! 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. THIS WEEK’S SHARE GENOVESE BASIL (with Root attached): ALL SHARES will receive basil this week, an herb with sweet, spicy, shiny, green leaves. This week it is with root attached, so it will last up to a week or more when stored in a jar, vase, or glass of water on your counter or table top. Do NOT refrigerate! Used commonly in tomato sauces, pesto, and salad dressings. It partners well with almost any summer vegetable, but especially tomatoes, eggplant, peppers, and squash. CABBAGE: You will receive one of the following: Savoy (loose, full head of crinkled leaves varying from dark to pale green; mellow-flavored cabbage considered to be superior for cooking), Caraflex (pointed mini cabbage, small heads with good wrapper leaves; excellent, sweet and mild cabbage flavor; perfect for summer salads, slaws, or cooked dishes), New Jersey Wakefield (green, round head; considered a beneficial digestive aid and intestinal cleanser; can be cooked or eaten raw in slaws or salads; although different varieties have varying nutritional strengths), or Tendersweet (midsize, flat heads; tender leaves are very thin, sweet, and crisp--perfect for coleslaw or stir-fries). See Week 1 newsletter for usage/storage tips. CARROTS (Romance): blunt-tipped, deep orange roots with impressive flavor for a summer-harvested carrot. See Week 6 newsletter for usage and storage tips. SWEET CORN (Potawatomi): yellow kernels with excellent sweet flavor. * We don’t treat our organic corn with pesticides, so you may find some earworms enjoying the corn too; just cut off the damaged part and cook the rest of the ear. Delicious!! See Week 11 newsletter for usage and storage tips. U-PICK FLOWERS (only available on the farm): This week you can pick up to 16 stems as part of your share. We welcome you to the farm to pick your flowers on any day of the week, but please contact us if it will be on other days besides Wednesdays and Fridays, so we can make sure to be around to show you where to go. You may want to bring clippers and a vase/jar, but we will have clippers and donated yogurt containers to fill with water as well. Donations are appreciated to help pay for seeds and labor. Extras - $5/bouquet GARLIC: a bulb of several papery white cloves; believed to help in fighting infections, cancer prevention, and bolstering the immune system. See Week 7 newsletter for usage and storage tips. KALE: You will receive Red Curly (well-ruffled, purplish green leaves with red stems; excellent for kale chips or a summer salad) or Green Curly (well-ruffled, curly green leaves on green stems; this variety makes a good, roasted “kale chip”). See Week 5 newsletter for usage and storage tips. SWEET PEPPERS: You will receive Red/Green Bell (big, blocky, thick-walled, green pepper with sweet flesh) and Red/Yellow Cornitos (exceptionally sweet, smaller versions of Carmen sweet pepper, but can be bright yellow or red when ripe; “bull’s horn” pepper type and tasty any way you eat them — raw, cooked, sliced, diced, sautéed, stuffed, grilled, and especially fire-roasted, which caramelizes the sugars and elevates them to a whole new level of delicious!) See Week 12 newsletter for usage and storage tips. POTATOES (Red Norland): smooth, red skin and white flesh; great baked, boiled, or roasted. See Week 8 newsletter for usage tips. TOMATOES: You will receive any of the following: Sakura (bright-red, shiny, medium-large cherry tomato with sweet tomato flavor), Sungreen (green-ripe cherry tomato that is sweet with a tangy kick), Sun Gold Cherry (exceptionally sweet, bright tangerine-orange-cherry tomato; less acidic than the red cherry tomato, so slightly less bland in flavor), Gold Nugget (round to slightly oval cherry tomato with deep yellow color; well-balanced flavor), Tomatoberry (unique strawberry-shaped, deep red colored fruits with firm, meaty texture and excellent sweet flavor), Clementine (tangerine-colored, oval-round fruits; appealing, sweet-tart flavor; exceptional when halved and roasted), or Cherry Bomb (vivid red fruits of cherry size; firm, sweet, and well-balanced), including Green Zebra (ripe as a green fruit with a yellow blush and darker green stripes; delicious, tangy salad tomato; beautiful sliced into wedges for salads), New Girl (medium-size fruits offer an ideal size for slicing onto sandwiches or cutting up into salads), and Rose (deep pink, heirloom, medium-sized tomato, which is meaty and flavorful). See Week 11 newsletter for usage and storage tips. WINTER SQUASH (Spaghetti): 3-5 pounds, pale yellow, oblong, smooth, medium size with “spaghetti” (stringy) flesh; bake like squash or boil and fork out the flesh, topping the “spaghetti” flesh with your favorite sauce; mildly sweet. -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 dry at room temperature. 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 Sept. 23 (Wed.), Sept. 25 (Fri.), and Sept. 26 (Sat.) are the last distribution days for our Summer Shares. 2. EXTENDED FALL CSA AND THANKSGIVING CSA REGISTRATIONS ARE COMING SOON! Several of you have inquired about our Fall CSA's with dates listed on our Event calendar on our website. Our 4-week Extended Fall CSA will start the week of Sept. 27 through Oct. 3 for $140. Hopefully later this week, Sign Up links will be open, but we are working out some logistical details on distribution sites. You can always look up general details on our website about each of these CSA programs. You will receive a separate email announcing when registration is open, so you will not miss it. Thank you for your patience! 3. DETOUR OUT TO THE FARM STARTING SEPT. 14: Starting in mid-September, the Washtenaw County Road Commission will replace the culvert over Letts Creek on a small section of Old US-12 between Sylvan Road and the I-94 ramps, so those of you coming from Chelsea and Ann Arbor area need to find an alternative way to the farm. That section of the road will be closed until early October. If you are traveling via I-94 and you don't mind gravel roads, my suggestion is to get off at the Kalmbach exit (Exit #156) and go left on Kalmbach Rd. (turns into gravel), then right on Garvey, then left on Hoppe, then right onto Old US 12, then left on Hayes Rd (which is Tantre Farm's road). Here is the detour for those wanting to stay on pavement: https://www.google.com/maps/d/viewer?mid=19YbcuI8Ra6FwjaUVWkBbTzIN-hK3CplF&ll=42.28631441987225%2C-84.08817914561767&z=15 4. FAMILY FARM HIKE on FRIDAY, Sept. 25 at 3:30 PM & 4:30 PM: Our last Farm Hike was so much fun that we decided to offer something similar again. CSA member, Alisse Portnoy, who teaches at the University of Michigan, and her daughter, Jessica, are in their eleventh year of once-a-week, long visits to the farm, and they will guide us around the farm at 4:30 PM, which typically lasts about 45 - 60 minutes. Before then, at 3:30 PM you may join us in roasting and eating a variety of freshly picked items from the farm in our outdoor earth oven, such as sweet corn, peppers, tomatoes, eggplant, winter squash, etc. and spend some time independently exploring, swinging, or just resting in the shade. There is no fee for participating, and registration is not required, though if you RSVP by emailing Deb (tantrefarm@hotmail.com) for both events ahead of time we'll know to keep an eye out for you. Please bring a mask (though when we're spread out outside it will not be required). Hand sanitizers, an outdoor sink, and a refreshing place to refill your water bottle will be available. 5. ALREADY PICKED TOMATOES AVAILABLE FOR SALE: We have several tomato varieties available for preserving, whether canning, dehydrating, or freezing. It is very easy to freeze all tomatoes: For slicers, just wash and cut out around the core and put in freezer bags whole. For cherry tomatoes, just wash and plop in freezer bags for excellent tomato soup or other dishes. Please email us your preferred type, amount, and pick up location ONLY at the Markets, the Food Hub, or the Farm. *Cost for Slicers & Cherry tomatoes - $25/half bushel box *Cost for Romas (extremely limited!) - $35/half bushel box 6. WANTED: TOMATO PICKERS: Is there anyone interested in helping us pick tomatoes any weekday morning for the next few weeks, but especially on Tuesday and Friday mornings? We are a little short-handed, so please contact us. Thanks so much for those who have come out weekly! 7. WANTED: HERB WEEDERS: Do you like the aroma or flavor of parsley or mint? Is there anyone interested in helping us weed a few of the herbs that are getting overrun with invasives. We will give you a free bunch just for helping, so please contact us. Thanks so much to those who have helped us so far! IT HAS BEEN SO, SO, SO HELPFUL! 8. IMMUNE BOOSTER CSA: As some of you know we started a collaborative CSA with several local farms and food businesses that you can opt in or out of each week called the Immune Booster. If you are interested, please go to our website to sign up every Monday - Wednesday night. Pick up is from 9 AM to 12 PM every Saturday at the Washtenaw Food Hub: http://www.tantrefarm.com/how-does-our-immune-booster-csa-work/. Still time to sign up this week! 9. PICK UP TIMES & LOCATIONS REMINDER: **Volunteers will be at each site during designated times below. We recommend that all come to each distribution site with a mask and gloves to pick up your shares. We will have hand sanitizer at most sites as well. *Ann Arbor Farmers’ Market (Wed.)—7 AM to 12 PM (TANTRE STAFF for check-in from 7-9 AM) *MOVE Fitness & Wellness Studio (Wed)—CHANGE IN TIME: 8 AM to 10 AM (SARA for check-in the whole time) *Farm (Wed.)—10 AM to 7 PM (TANTRE STAFF checking off names from 10 AM-12 PM and from 2-4 PM) *Washtenaw Food Hub (Wed.) --6 PM to 8 PM (LIZZIE for check-in the whole time) *Pure Pastures (Wed.) (limited site) —9 AM to 5 PM (JESSICA for check-in from 9 AM – 11 PM) *Farm (Fri.)—2 PM to 7 PM (TANTRE STAFF for check-in from 2 to 4 PM) *Community High School (Sat.) —7 AM to 12 PM (SHANNON & FRAN for check-in for the whole time) *Washtenaw Food Hub (Sat.)—9 AM to 12 PM (PETER & RYAN for check-in for the whole time) *Chelsea Farmers’ Market (Sat.)—8 AM to 12 PM (DEB for check-in the whole time) *Argus-Packard (Sat) (limited site)—12 PM to 3 PM (ARGUS STAFF for check-in the whole time) *RoosRoast-Rosewood (Sat)--9 AM to 11 AM (JONATHON for check-in the whole time) RECIPES SPAGHETTI SQUASH CASSEROLE (from Moosewood Cookbook) Serves 4-6 1 spaghetti squash, 8-inches long 2 Tbsp butter 1 cup chopped onion 2 medium cloves garlic, minced 1/2 lb fresh, sliced mushrooms 1/2 tsp dried oregano 1 tsp dried basil or 1 tablespoon fresh basil, minced Salt and pepper, to taste 2 medium tomatoes, chopped 1 cup cottage or ricotta cheese 1 cup grated mozzarella cheese 1 cup fine bread crumbs 1/4 cup chopped fresh parsley Parmesan cheese Preheat oven to 375 degrees. Halve the squash and scoop out seeds. Bake face-down on oiled sheet until it is easily pierced by a fork, about 30 minutes. Let stand until cool enough to touch, then scoop out pulp and place in large bowl. Meanwhile, heat butter and saute onions, garlic, and mushrooms with herbs, salt and pepper. When onions are soft, add tomatoes and continue to cook until most of the liquid evaporates. Stir this mixture into squash pulp with remaining ingredients except Parmesan. Spread into buttered 2-quart casserole. Top with Parmesan. Bake uncovered for 30-40 minutes.
Tantre Farm CSA Newsletter WEEK #15 Aug. 30-Sept. 5, 2020 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. 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. You can always find past newsletters on our website at http://www.tantrefarm.com/newsletters/! 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. THIS WEEK’S SHARE GREEN BEANS and/or PURPLE BEANS: You will receive Jade (long, slender, deep green, filet bean with sweet flavor) and/or Amythyst (purple, round pod with regular green bean flavor; can be cooked or eaten raw. *Note: when purple beans are added to boiling water, their color changes to green and the beans stay green). See Week 11 newsletter for usage and storage tips. CABBAGE: You will receive one of the following: Caraflex (pointed mini cabbage, extremely uniform, small heads with good wrapper leaves. Inner leaves are tender, crunchy, and have an excellent, sweet and mild cabbage flavor. Perfect for summer salads, slaws, or cooked dishes), New Jersey Wakefield (considered a beneficial digestive aid and intestinal cleanser; can be cooked or eaten raw in slaws or salads; although different varieties have varying nutritional strengths), or Tendersweet (midsize, flat heads; tender leaves are very thin, sweet, and crisp--perfect for coleslaw or stir-fries). See Week 1 newsletter for usage and storage tips. CARROTS (Romance): blunt-tipped, deep orange roots with impressive flavor for a summer-harvested carrot. See Week 6 newsletter for usage and storage tips. SWEET CORN (Potawatomi): yellow kernels with excellent sweet flavor. * We don’t treat our organic corn with pesticides, so you may find some earworms enjoying the corn too; just cut off the damaged part and cook the rest of the ear. Delicious!! See Week 11 newsletter for usage and storage tips. U-PICK FLOWERS (only available on the farm): This week you can pick up to 16 stems as part of your share. We welcome you to the farm to pick your flowers on any day of the week, but please contact us if it will be on other days besides Wednesdays and Fridays, so we can make sure to be around to show you where to go. You may want to bring clippers and a vase/jar, but we will have clippers and donated yogurt containers to fill with water as well. Your bouquet is part of your share, although it is always greatly appreciated when you make any donation to pay for seeds and labor. Extra bouquets cost $5/bunch. FRESH GARLIC: a bulb of several papery white cloves; believed to help in fighting infections, cancer prevention, and bolstering the immune system. See Week 7 newsletter for usage and storage tips. FRESH HERBS: Everyone will receive a bunch of Genovese Basil this week, an herb with sweet, spicy, shiny, green leaves. This herb does not store well in a refrigerator, since it does not like cold temperatures. It will last longer when stored in a jar, vase, or glass of water on your counter or table top. KALE: You will receive Red Curly (well-ruffled, purplish green leaves with red stems; excellent for kale chips or a summer salad) or Green Curly (well-ruffled, curly green leaves on green stems; this variety makes a good, roasted “kale chip”), or Rainbow Lacinato Kale (unique "purple dino" kale has deeply curled leaves in dusky-green with bright purple stems and veins). ONIONS: You will receive Redwing (red storage onion, mildly pungent, very firm and stores well) and Copra (medium-sized, dark yellow-skinned storage onions; excellent storage onion staying firm and flavorful after most other varieties have sprouted; highest in sugar of the storage onions). See Week 10 newsletter for usage and storage tips. PEPPERS: You will receive Green Bell (big, blocky, thick-walled, green pepper with sweet flesh) and/or Cornitos (exceptionally sweet, smaller versions of Carmen sweet pepper, but can be bright yellow or red when ripe; “bull’s horn” pepper type and tasty any way you eat them — raw, cooked, sliced, diced, sautéed, stuffed, grilled, and especially fire-roasted, which caramelizes the sugars and elevates them to a whole new level of delicious!) See Week 12 newsletter for usage and storage tips. POTATOES (Adirondack Blue): round to oblong, slightly flattened tubers have glistening blue skin enclosing deep blue flesh; moist, flavorful flesh is superb for mashing or salads *Interesting note: Most blue fleshed cultivars contain 90 times more antioxidants than white tubers, and the antioxidants in potato tubers are enhanced by cooking them! THESE BLUE POTATOES SEEM TO BE LASTING BETTER REFRIGERATED!! See Week 8 newsletter for usage tips. SUMMER SQUASH/ZUCCHINI: You will receive some variety of the following: Zucchini (gourmet golden or green zucchini with uniform, cylindrical fruits), Patty Pan (tender, rounded scallop, bright yellow squash with a green tip; nutty flavor), or Slick Pik Summer Squash (long, yellow straight neck with good flavor). See Week 9 newsletter for usage and storage tips. TOMATOES: You will receive any of the following: Sakura (bright-red, shiny, medium-large cherry tomato with sweet tomato flavor), Sungreen (green-ripe cherry tomato that is sweet with a tangy kick), Sun Gold Cherry (exceptionally sweet, bright tangerine-orange-cherry tomato; less acidic than the red cherry tomato, so slightly less bland in flavor), Gold Nugget (round to slightly oval cherry tomato with deep yellow color; well-balanced flavor), Tomatoberry (unique strawberry-shaped, deep red colored fruits with firm, meaty texture and excellent sweet flavor), Clementine (tangerine-colored, oval-round fruits; appealing, sweet-tart flavor; exceptional when halved and roasted), or Cherry Bomb (vivid red fruits of cherry size; firm, sweet, and well-balanced), including Green Zebra (ripe as a green fruit with a yellow blush and darker green stripes; delicious, tangy salad tomato; beautiful sliced into wedges for salads), New Girl (medium-size fruits offer an ideal size for slicing onto sandwiches or cutting up into salads), and Rose (deep pink, heirloom, medium-sized tomato, which is meaty and flavorful). See Week 11 newsletter for usage and storage tips. WATERMELON: You will receive Dark Belle (dark-green skin, bright-red flesh, oblong 5-7 lb. fruit with thin rind, and very sweet flavor), Mini Love (sweet and firm, oval-round fruits avg. 3–5 lb. Distinctive, bright green rind with dark green stripes and dense, bright red flesh), or Sunshine Yellow (8-10 pounds oval-rounded fruit; green-striped shell with bright yellow flesh, which is brittle, juicy, and very sweet). See Week 11 newsletter for usage and storage tips. ANNOUNCEMENTS 1. PLANT WALK at TANTRE FARM on Sept. 7 from 5-7pm: These are excellent learning opportunities for those with beginning to intermediate foraging skills, and for anyone wishing to increase their knowledge of the local flora. Our discussion will include information about identification, methods of harvest, preparation, and use. We will explore the area and chose around 15 edible, medicinal, or otherwise useful plants and mushrooms to focus on. Class is limited to 8 participants so that social distance can be maintained while still allowing everyone to see and hear clearly. You must go to https://squareup.com/store/willforageforfood and pay to hold your spot. Registered participants will be emailed with specific location information 24-48 hours before the walk. 2. 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 Sept. 23 (Wed.), Sept. 25 (Fri.), and Sept. 26 (Sat.) are the last distribution days for our Summer Shares. 3. VACATIONS or OUT OF TOWN: Please remember to contact us at least by Saturday or Sunday to make changes in pick up days or locations for the following week. With Labor Day weekend coming up this week, we hope you have made all your changes for this week. If you have forgotten to let us know and you can't find someone to pick up your share, please let us know if you want to cancel your share with a Vacation Hold or donate to a needy family. 4. ALREADY PICKED TOMATOES AVAILABLE FOR SALE: We have several tomato varieties available for preserving, whether canning, dehydrating, or freezing. It is very easy to freeze all tomatoes: For slicers, just wash and cut out around the core and put in freezer bags whole. For cherry tomatoes, just wash and plop in freezer bags for excellent tomato soup or other dishes. Please email us your preferred type, amount, and pick up location ONLY at the Markets, the Food Hub, or the Farm. *Cost for Slicers & Cherry tomatoes - $25/half bushel box *Cost for Romas (extremely limited!) - $35/half bushel box 5. WANTED: TOMATO PICKERS: Is there anyone interested in helping us pick tomatoes any weekday morning for the next few weeks, but especially on Tuesday and Friday mornings? We are a little short-handed, so please contact us. 6. WANTED: HERB WEEDERS: Do you like the aroma or flavor of parsley or mint? Is there anyone interested in helping us weed a few of the herbs that are getting overrun with invasives. We will give you a free bunch just for helping, so please contact us. Thanks so much to those who have helped us so far! 7. IMMUNE BOOSTER CSA: As some of you know we started a collaborative CSA with several local farms and food businesses that you can opt in or out of each week called the Immune Booster. If you are interested, please go to our website to sign up every Monday - Wednesday night. Pick up is from 9 AM to 12 PM every Saturday at the Washtenaw Food Hub: http://www.tantrefarm.com/how-does-our-immune-booster-csa-work/. Still time to sign up this week! 8. PICK UP TIMES & LOCATIONS REMINDER: **Volunteers will be at each site during designated times below. We recommend that all come to each distribution site with a mask and gloves to pick up your shares. We will have hand sanitizer at most sites as well. *Ann Arbor Farmers’ Market (Wed.)—7 AM to 12 PM (TANTRE STAFF for check-in from 7-9 AM) *MOVE Fitness & Wellness Studio (Wed)—CHANGE IN TIME: 8 AM to 10 AM (SARA for check-in the whole time) *Farm (Wed.)—10 AM to 7 PM (TANTRE STAFF checking off names from 10 AM-12 PM and from 2-4 PM) *Washtenaw Food Hub (Wed.) --6 PM to 8 PM (LIZZIE for check-in the whole time) *Pure Pastures (Wed.) (limited site) —9 AM to 5 PM (JESSICA for check-in from 9 AM – 11 PM) *Farm (Fri.)—2 PM to 7 PM (TANTRE STAFF for check-in from 2 to 4 PM) *Community High School (Sat.) —7 AM to 12 PM (SHANNON & FRAN for check-in for the whole time) *Washtenaw Food Hub (Sat.)—9 AM to 12 PM (PETER & RYAN for check-in for the whole time) *Chelsea Farmers’ Market (Sat.)—8 AM to 12 PM (DEB for check-in the whole time) *Argus-Packard (Sat) (limited site)—12 PM to 3 PM (ARGUS STAFF for check-in the whole time) *RoosRoast-Rosewood (Sat)--9 AM to 11 AM (JONATHON for check-in the whole time) REFLECTIONS ON THE FARM by Richard and Deb The end of summer with the cottony-orange clouds on the horizon bring perhaps some of the remnants of the gulf hurricanes. Additionally no doubt some of the smoke remains from the hundreds of wild fires from northern California seem to have found their way to the midwest to enhance the colors of our sunsets. Well away from the floods and the fires, we are enjoying the well-balanced days of declining light as we embrace the equanimity of these three weeks in front of the autumnal equinox. Many of the summer crops are extending their stay or just getting started, such as tomatoes, the colorful sweet peppers, sweet corn, orange carrots, green beans, mushrooms, etc. On the other hand we are looking forward to many upcoming fall crops: broccoli, cauliflower, cabbage, winter squash, spinach, arugula, celery, and the last of the yellow and red watermelons. In looking later to the fall we see a continued abundance of the purple and orange carrots, beets, turnips, sweet spicy radishes, celeriac, and maybe some brussels sprouts. Our relationship to these vegetables and to what comes from the good soil and the earth create what we hope to be a healthy beginning of the autumn and continued health for the rest of the year for our farm, our farm crew, and the local community. Thank you for your support as we begin winding down the summer season. RECIPES BASIL PESTO VEGAN (from What Do You Do With This Stuff?) This is delicious! 2 cup basil leaves 2 cup tomatoes, chopped 2 garlic cloves, pressed 2 Tbsp toasted pine nuts 1 tsp salt Combine all ingredients in a blender or food processor and puree until smooth.
Tantre Farm CSA Newsletter WEEK #14 Aug. 23-29, 2020 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. 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. You can always find past newsletters on our website at http://www.tantrefarm.com/newsletters/! 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. THIS WEEK’S SHARE GREEN BEANS and/or PURPLE BEANS: You will receive Jade (long, slender, deep green, filet bean with sweet flavor) and/or Amythyst (purple, round pod with regular green bean flavor; can be cooked or eaten raw. *Note: when purple beans are added to boiling water, their color changes to green and the beans stay green). See Week 11 newsletter for usage and storage tips. CARROTS (Romance): blunt-tipped, deep orange roots with impressive flavor for a summer-harvested carrot. See Week 6 newsletter for usage and storage tips. SWEET CORN (Potawatomi): yellow kernels with excellent sweet flavor. *We don’t treat our organic corn with pesticides, so you may find some earworms enjoying the corn too; just cut off the damaged part and cook the rest of the ear. Delicious!! See Week 11 newsletter for usage and storage tips. U-PICK FLOWERS (only available on the farm): This week you can pick up to 16 stems as part of your share. We welcome you to the farm to pick your flowers on any day of the week, but please contact us if it will be on other days besides Wednesdays and Fridays, so we can make sure to be around to show you where to go. You may want to bring clippers and a vase/jar to keep your flowers fresh going home, but we will have clippers and donated yogurt containers to fill with water as well. Your bouquet is part of your share, although it is always greatly appreciated when you make any donation to pay for seeds and labor. Extra bouquets cost $5/bunch. FRESH HERBS: In general, store herbs upright with cut stems in 1 or 2 inches of water and refrigerate for up to 1 week or wrap in slightly dampened cloth or plastic bag and store in refrigerator. *You will receive ONE bunch from any of the following: *Black-Stemmed Peppermint: superior fragrance and flavor; forest green leaves with deep purple veins and stems, purple flowers; leaves are good as a hot or iced tea, and adds a delicious flavor when minced and added to cooked peas, carrots, potatoes, salads, and fresh strawberries. *Mojito Mint: this mint has a green stem with large green, crinkly leaves and has a much milder flavor with hints of citrus, which make it good in salads, desserts, smoothies, and even your water bottle; great for muddling in cocktails. *Italian Flat-leaf Parsley: flat, glossy, dark green leaves have a strong parsley/celery flavor; high in vitamins A and C, and other minerals, such as iron; especially good in omelets, scrambled eggs, mashed potatoes, soups, pasta and vegetable dishes, as well as, sauces to go with fish, poultry, and pork. *Rosemary: with a spicy, pungent, pine flavor, rosemary is one of the most potent herbs available; its oils can bring flavor to stews, braises, and roasts, and potatoes, and even lemonade! *Sage: an herb from an evergreen shrub in the mint family with long, narrow, grayish-green leaves; a musky aroma and a warm and spicy taste; used in making sausages, stews, breads, pickles and teas. The flowers are edible and make nice garnishes and can be infused into a delicious vinaigrette! *Winter Savory: is a semi-evergreen, perennial herb; its strong spicy flavor goes well with beans and meat; medicinally it has antiseptic, aromatic, carminative, and digestive benefits, as well as relieves bee stings; fresh savory has a strong spicy-peppery flavor and resinous odor similar to fresh thyme. LEEKS: green leaves with white to pale green stems. Cleaning tip: slit from top to bottom and wash thoroughly with root facing up to remove all of the dirt trapped between the leaf layers. See Week 4 newsletter for usage and storage tips. LETTUCE: You will receive Green or Red Leaf lettuce and/or Romaine lettuce. See Week 3 newsletter for usage and storage tips. PEPPERS: You will receive Green Bell (big, blocky, thick-walled, green pepper with sweet flesh) and/or Shishito (sweet, mild, slender Japanese chiles about 2- to 4-inches with squarish end. It is said that 1 in 6 are hot!). See Week 12 newsletter for usage and storage tips. POTATOES (Mountain Rose): rosy-skinned inside and out, these versatile, all-purpose spuds are deliciously moist, but not waxy textured; extra nutritious, and high in antioxidants; excellent baked, mashed or fried. See Week 8 newsletter for usage and storage tips. SUMMER SQUASH/ZUCCHINI: You will receive some variety of the following: Zucchini (gourmet golden or green zucchini with uniform, cylindrical fruits), Patty Pan (tender, rounded scallop, bright yellow squash with a green tip; nutty flavor), or Slick Pik Summer Squash (long, yellow straight neck with good flavor). See Week 9 newsletter for usage and storage tips. SWISS CHARD or AMARANTH: You will receive Rainbow Chard (close relative of garden beets; multi-colored, large veined, semi-crinkly, dark green leaves; mild flavor. See Week 7 newsletter for usage and storage tips.) or Amaranth (known as “Callaloo” in the Caribbean; medium-green, oval to heart-shaped leaves with splashes of burgundy-red; tastes like spinach and can be prepared like spinach. See Week 8 newsletter for usage and storage tips.). TOMATOES: You will receive any of the following: Sakura (bright-red, shiny, medium-large cherry tomato with sweet tomato flavor), Sungreen (green-ripe cherry tomato that is sweet with a tangy kick), Sun Gold Cherry (exceptionally sweet, bright tangerine-orange-cherry tomato; less acidic than the red cherry tomato, so slightly less bland in flavor), Gold Nugget (round to slightly oval cherry tomato with deep yellow color; well-balanced flavor), Tomatoberry (unique strawberry-shaped, deep red colored fruits with firm, meaty texture and excellent sweet flavor), Clementine (tangerine-colored, oval-round fruits; appealing, sweet-tart flavor; exceptional when halved and roasted), or Cherry Bomb (vivid red fruits of cherry size; firm, sweet, and well-balanced), including Green Zebra (ripe as a green fruit with a yellow blush and darker green stripes; delicious, tangy salad tomato; beautiful sliced into wedges for salads), New Girl (medium-size fruits offer an ideal size for slicing onto sandwiches or cutting up into salads), and Rose (deep pink, heirloom, medium-sized tomato, which is meaty and flavorful). See Week 11 newsletter for usage and storage tips. ANNOUNCEMENTS 1. VACATIONS or OUT OF TOWN: Please remember to contact us at least by Saturday or Sunday to make changes in pick up days or locations for the following week. With Labor Day weekend coming up in a few weeks, we hope you have made all your changes for this week and next week. If you have forgotten to let us know and you can't find someone to pick up your share, please let us know if you want to cancel your share with a Vacation Hold or donate to a needy family. 2. WANTED: TOMATO PICKERS!! Is there anyone interested in helping us pick tomatoes any weekday morning for the next few weeks, but especially on Tuesday and Friday mornings? We are a little short-handed, so please contact us. 3. WANTED: HERB WEEDERS!! Do you like the aroma or flavor of parsley or mint? Is there anyone interested in helping us weed a few of the herbs that are getting overrun with invasives. We will give you a free bunch just for helping, so please contact us. Thanks so much to those who have helped us so far! 4. IMMUNE BOOSTER CSA: As some of you know we started a collaborative CSA with several local farms and food businesses that you can opt in or out of each week called the Immune Booster. If you are interested, please go to our website to sign up every Monday - Wednesday night. Pick up is from 9 AM to 12 PM every Saturday at the Washtenaw Food Hub: http://www.tantrefarm.com/how-does-our-immune-booster-csa-work/. Still time to sign up this week! 5. PICK UP TIMES & LOCATIONS REMINDER: **Volunteers will be at each site during designated times below. We recommend that all come to each distribution site with a mask and gloves to pick up your shares. We will try to have hand sanitizer at most sites as well. *Ann Arbor Farmers’ Market (Wed.)—7 AM to 12 PM (TANTRE STAFF for check-in from 7-9 AM) *MOVE Fitness & Wellness Studio (Wed)—CHANGE IN TIME: 8 AM to 10 AM (SARA for check-in the whole time) *Farm (Wed.)—10 AM to 7 PM (TANTRE STAFF checking off names from 10 AM-12 PM and from 2-4 PM) *Washtenaw Food Hub (Wed.) --6 PM to 8 PM (LIZZIE for check-in the whole time) *Pure Pastures (Wed.) (limited site) —9 AM to 5 PM (JESSICA for check-in from 9 AM – 11 PM) *Farm (Fri.)—2 PM to 7 PM (TANTRE STAFF for check-in from 2 to 4 PM) *Community High School (Sat.) —7 AM to 12 PM (SHANNON & FRAN for check-in for the whole time) *Washtenaw Food Hub (Sat.)—9 AM to 12 PM (PETER & RYAN for check-in for the whole time) *Chelsea Farmers’ Market (Sat.)—8 AM to 12 PM (DEB for check-in the whole time) *Argus-Packard (Sat) (limited site)—12 PM to 3 PM (ARGUS STAFF for check-in the whole time) *RoosRoast-Rosewood (Sat)--9 AM to 11 AM (JONATHON for check-in the whole time) RECIPES VEGETABLE CITRUS MINT STIR FRY (from http://theexchange.thegrowers-exchange.com/annies-vegetable-citrus-mint-stir-fry) 1 Tbsp olive oil 3-4 garlic chives, minced 1 block firm or extra firm tofu, well pressed 1 red bell pepper, sliced 1/2 onion or 1/2 cup leeks, diced 1 zucchini or summer squash, chopped 4 stalks lemon grass, well minced in a food processor 2 tsp sugar 1/2 tsp salt 1 Tbsp fresh ginger, minced 1 jalapeno, minced (or to taste) 1 cup packed mint leaves 1 Tbsp rice wine vinegar (or white wine vinegar) Pre-cooked rice Saute the garlic, tofu, red pepper, and onion for about 5 minutes. Add the zucchini, and continue to cook until the veggies are soft and the tofu is golden brown. Remove from heat. For sauce, place the remaining ingredients (except rice) in a food processor and process until mint is finely minced. Add sauce to the tofu and veggies and reheat, just until hot. Serve over rice. PURPLE BEAN AND TOMATO SALAD (from www.grouprecipes.com) Serves 1-2 6 oz green or purple beans, chopped into 1-inch pieces 3 Tbsp hummus 1 tsp lemon juice 1/4 tsp oregano 1-2 sprigs parsley, minced 3 oz Romaine lettuce, shredded 1 plum tomato, halved lengthwise and sliced thinly Fresh ground black pepper, to taste Steam the bean pieces 4 minutes over boiling water. Set aside. In a small bowl, mix together hummus, lemon juice, oregano and parsley. Set aside. Place lettuce in a salad bowl. Top with tomato slices and warm, steamed beans. Season with pepper. Pour hummus mixture overtop of everything, toss lightly to coat. Serve immediately. ROSEMARY LEMONADE (from Farmer John’s Cookbook by John Peterson) Serves 2-4 4 cups water 6 sprigs (each about 5-inches long) fresh rosemary or sage 3/4 cup sugar (or more, to taste) 1/2 cup freshly squeezed lemon juice (about 3 large lemons) Bring the water to a boil in a medium pot, and then reduce the heat so that the water barely simmers. Add the rosemary sprigs; cover and steep the rosemary for 45 minutes. Remove the pot from heat and remove the rosemary sprigs. (If necessary, strain the mixture to remove loose leaves.) Add the sugar; stir until dissolved. Set aside to cool. Put the lemon juice into a large plastic or glass container and add the cooled rosemary syrup; stir until well combined. Taste the lemonade and sweeten it with additional sugar if desired. Refrigerate until cold. For an extra summery kick, garnish each serving with a sprig of fresh lemon balm or mint.
Tantre Farm CSA Newsletter WEEK #13 Aug. 16-22, 2020 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. 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. You can always find past newsletters on our website at http://www.tantrefarm.com/newsletters/! 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. THIS WEEK’S SHARE GENOVESE BASIL: ALL SHARES will receive basil this week, an herb with sweet, spicy, shiny, green leaves. 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. Do NOT refrigerate! GREEN BEANS (Jade): long, slender, deep green, filet bean with sweet flavor. See Week 11 newsletter for usage and storage tips. CARROTS (Romance): blunt-tipped, deep orange roots with impressive flavor for a summer-harvested carrot. See Week 6 newsletter for usage and storage tips. SWEET CORN (Potawatomi): yellow kernels with excellent sweet flavor. * We don’t treat our organic corn with pesticides, so you may find some earworms enjoying the corn too; just cut off the damaged part and cook the rest of the ear. Delicious!! See Week 11 newsletter for usage and storage tips. EGGPLANT: You will receive 1 or 2 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 11 newsletter for usage and storage tips. U-PICK FLOWERS (only available on the farm): Every summer we plant a variety of flowers for drying or fresh bouquets. We welcome you to the farm to pick your flowers on any day of the week, but please contact us if it will be on other days besides Wednesdays and Fridays, so we can make sure to be around to show you where to go. This week you can pick up to 10 stems per household NOT per share. You may want to bring a vase/jar to keep your flowers fresh going home, but we will have donated yogurt containers to fill with water as well. Your bouquet is part of your share, although it is always greatly appreciated when you make a donation to pay for seeds and labor. Extra bouquets cost $5/bunch. GARLIC: a bulb of several papery white cloves; believed to help in fighting infections, cancer prevention, and bolstering the immune system. See Week 7 newsletter for usage and storage tips. KALE (Green Curly): well-ruffled, curly green leaves on green stems; this variety makes a good, roasted “kale chip”. See Week 5 newsletter for usage and storage tips. KOHLRABI: delicious bulbous member of the cabbage family, that grows above ground; purple or green skin and crisp, apple-white flesh tubers. Most people enjoy taking the skin off and eating them raw, like an apple with a taste and texture somewhere between cabbage and broccoli stems. See Week 5 newsletter for usage and storage tips. ONIONS: You will receive Ailsa Craig Exhibition (a sweet, mild, yellow-skinned, heirloom onion) or Cipollini (a traditional Italian onion known for its flat, oval shape and delicately mild, sweet flavor), or Red Long of Tropea (specialty variety of tall, elongated, red bulbs traditionally grown in Mediterranean Italy and France). PEACHES (or PEARS on Fri/Sat): a rosy-orange skinned peach with firm, creamy yellow flesh; mature peaches will continue to ripen when set out. See Week 11 newsletter for usage and storage tips. PEPPERS: You will receive Green Bell (big, blocky, thick-walled, green pepper with sweet flesh) and/or Shishito (sweet, mild, slender Japanese chiles about 2- to 4-inches with squarish end. It is said that 1 in 6 are hot!) and/or Poblano Chili (a mild variety of chili pepper known as “poblanos” when dark green; popular in southwestern recipes; heart-shaped fruit, which is mildly pungent with a lightly sweet, medium-hot flavor). See Week 12 newsletter for usage and storage tips. POTATOES: You will receive a mix of All Blue (an heirloom potato with deep blue skin and flesh; moist texture; perfect in salads, baked, or boiled. Most blue fleshed cultivars contain 90 times more antioxidants than white tubers) and Yukon Gold (yellowish brown skin with yellow dry flesh and pink eyes; long storage and good tasting; perfect baked, boiled, mashed or fried).See Week 8 newsletter for usage and storage tips. PURSLANE: a fleshy-leaved trailing plant with red stems and small, tear drop-shaped, green leaves; often thought of as a weed but eaten as a delicious potherb or in salads with a slightly sour edge and a hint of a mucilaginous quality as a succulent herb; contains five times higher omega-3 fatty acids than spinach, which helps those with with cardiovascular problems like high blood pressure or high cholesterol. =How to use: use it in salads, as greens in a sandwich, or as a topping for tacos and soup; sauté gently since overcooking will make it slimy. =How to store: refrigerate in a plastic bag, up to 5 days; wash thoroughly just before using SUMMER SQUASH/ZUCCHINI: You will receive some variety of the following: Zucchini (gourmet golden or green zucchini with uniform, cylindrical fruits), Patty Pan (tender, rounded scallop, bright yellow squash with a green tip; nutty flavor), or Slick Pik Summer Squash (long, yellow straight neck with good flavor). See Week 9 newsletter for usage and storage tips. TOMATOES: You will receive any of the following: Sakura (bright-red, shiny, medium-large cherry tomato with sweet tomato flavor), Sungreen (green-ripe cherry tomato that is sweet with a tangy kick), Sun Gold Cherry (exceptionally sweet, bright tangerine-orange-cherry tomato; less acidic than the red cherry tomato, so slightly less bland in flavor), Gold Nugget (round to slightly oval cherry tomato with deep yellow color; well-balanced flavor), Tomatoberry (unique strawberry-shaped, deep red colored fruits with firm, meaty texture and excellent sweet flavor), Clementine (tangerine-colored, oval-round fruits; appealing, sweet-tart flavor; exceptional when halved and roasted), or Cherry Bomb (vivid red fruits of cherry size; firm, sweet, and well-balanced). See Week 11 newsletter for usage and storage tips. ANNOUNCEMENTS 1. FAMILY FARM HIKE on FRIDAY, Aug. 21: Come at 1:30 PM, 3 PM, or at 4 PM for one or all three fun and physically distanced farm activities on Friday, August 21, CSA member, Alisse Portnoy, who teaches at the University of Michigan, and her daughter, Jessica, are in their eleventh year of once-a-week, long visits to the farm, and they will guide our usual monthly family farm hike around our original farm at 4 PM, which typically lasts about 45 - 60 minutes. Before then, at 1:30 PM, you have the option to join us in walking ¼ mile down the road to tour some of our farm land, where this year's corn, tomatoes, melons, peppers, and more -- plus pigs and cows -- are thriving. At 3 PM you may join us in roasting and then eating some of what we harvested in our outdoor earth oven, and spend some time independently exploring, swinging, or just resting in the shade. This series of events replaces our annual Kid Farm Day for 2020. There is no fee for participating, and registration is not required, though if you RSVP by emailing Deb (tantrefarm@hotmail.com) for one, two, or all three events ahead of time we'll know to keep an eye out for you. Please bring a mask (though when we're spread out outside it will not be required). Hand sanitizers, an outdoor sink, and a refreshing place to refill your water bottle will be available. 2. WANTED: TOMATO PICKERS!! Is there anyone interested in helping us pick tomatoes any weekday morning for the next few weeks, but especially on Tuesday and Friday mornings? We are a little short-handed, so please contact us. 3. WANTED: HERB WEEDERS!! Do you like the aroma or flavor of parsley or mint? Is there anyone interested in helping us weed a few of the herbs that are getting overrun with invasives. We will give you a free bunch just for helping, so please contact us. 4. IMMUNE BOOSTER CSA: As some of you know we started a collaborative CSA with several local farms and food businesses that you can opt in or out of each week called the Immune Booster. If you are interested, please go to our website to sign up every Monday - Wednesday night. Pick up is from 9 AM to 12 PM every Saturday at the Washtenaw Food Hub: http://www.tantrefarm.com/how-does-our-immune-booster-csa-work/. Still time to sign up this week! 5. PICK UP TIMES & LOCATIONS REMINDER: **Volunteers will be at each site during designated times below. We recommend that all come to each distribution site with a mask and gloves to pick up your shares. We will have hand sanitizer at most sites as well. *Ann Arbor Farmers’ Market (Wed.)—7 AM to 12 PM (TANTRE STAFF for check-in from 7-9 AM) *MOVE Fitness & Wellness Studio (Wed)—CHANGE IN TIME: 8 AM to 10 AM (SARA for check-in the whole time) *Farm (Wed.)—10 AM to 7 PM (TANTRE STAFF checking off names from 10 AM-12 PM and from 2-4 PM) *Washtenaw Food Hub (Wed.) --6 PM to 8 PM (LIZZIE for check-in the whole time) *Pure Pastures (Wed.) (limited site) —9 AM to 5 PM (JESSICA for check-in from 9 AM – 11 PM) *Farm (Fri.)—2 PM to 7 PM (TANTRE STAFF for check-in from 2 to 4 PM) *Community High School (Sat.) —7 AM to 12 PM (SHANNON & FRAN for check-in for the whole time) *Washtenaw Food Hub (Sat.)—9 AM to 12 PM (PETER & RYAN for check-in for the whole time) *Chelsea Farmers’ Market (Sat.)—8 AM to 12 PM (DEB for check-in the whole time) *Argus-Packard (Sat) (limited site)—12 PM to 3 PM (ARGUS STAFF for check-in the whole time) *RoosRoast-Rosewood (Sat)--9 AM to 11 AM (JONATHON for check-in the whole time) RECIPES KALE AND KOHLRABI SALAD (http://canolaeatwell.com/recipe/kohlrabi-and-kale-slaw) 4 cups kale, chopped 1 kohlrabi bulb, peeled and julienned 1/2 cup shredded carrots 1/2 cup dried cranberries 1/2 cup toasted pecans Dressing 2 tablespoons red wine vinegar 1 teaspoon Dijon mustard 1 teaspoon honey 1 teaspoon minced garlic 1/4 cup olive oil salt and pepper Combine kale, kohlrabi, carrots, dried cranberries and pecans in a large bowl. In a small bowl whisk together red wine vinegar, Dijon mustard, honey, minced garlic, olive oil, salt and pepper. Mix dressing with salad until well coated. Refrigerate at least 2 hours before serving. GREEN BEANS WITH TOMATOES AND BASIL (from From Asparagus to Zucchini: A Guide to Cooking Farm-Fresh Seasonal Produce by MACSAC) Serves 4-6 1 1/2 lbs green beans, cooked 1 garlic clove, diced 1 small onion, thinly sliced 1 Tbsp olive oil 2 tomatoes (or several cherry tomatoes), coarsely chopped Salt and pepper, to taste 1 Tbsp chopped fresh basil or 1 tsp of dried basil 1 Tbsp chopped fresh parsley Cut beans into 1-inch lengths; set aside. Saute garlic and onion in oil in skillet until soft. Add tomatoes, salt and pepper and cook 2 minutes. Stir in basil and green beans. Cover, reduce heat to low and simmer 3 minutes. Remove from heat, stir in parsley, and serve immediately. TOMATO, CUCUMBER, PURSLANE SALAD (https://www.simplyrecipes.com/recipes/tomato_cucumber_purslane_salad/print/) 1 large cucumber, peeled, quartered lengthwise, seeds removed and discarded, then chopped 1 medium tomato or 1 cup cherry tomatoes, chopped 1 bunch purslane, thick stems removed, leaves chopped 1 minced seeded jalapeno chile pepper (or 2 shishito pepper or 1 poblano) 2-3 Tbsp fresh squeezed lemon juice Salt to taste Combine all ingredients in a serving bowl. Salt to taste. Especially good served with grilled seafood!