Tantre Farm CSA Newsletter
IMMUNE BOOSTER (Week 6) SHARE
April 25, 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.

WELCOME TO THE “IMMUNE BOOSTER” (Week 6) SHARE!

Every year around this time, the wild nettles emerge with the cool, spring rains.  The light-frosted soil forms soft and moist beneath our feet, allowing the nettles a chance to push their purple and green, tooth-edged leaves skyward.  These are one of the first wild, spring greens that we can eat.  In historic times, there is evidence of nettles in a tomb from the Bronze Age.  Also during Neolithic times, it was discovered that the nettle stem was used to make string.  In fact, during the first World War, the uniforms of the German army were made out of the strong fibers of nettle.

Nettles are one of the wild “super foods” that awaken the gut flora and support our immune systems.  They are also renowned for their astringent, expectorant, tonic, anti-inflammatory, and diuretic properties and are an important source of beta-carotene, vitamins A, C, and E, iron, calcium, phosphates, and minerals.   They are known as a powerful remedy against arthritic and rheumatic conditions, and an aid in treating allergies, anemia, and kidney diseases.  The “sting” is eliminated quite easily by heating it or pulverizing it in pesto.  Some folks even prefer the sting applied directly to their joints to aid in easing more profound rheumatic pains. On the farm we use nettles as a tea in strengthening our immune system against colds and flu especially in the winter. Nettles have commonly been useful in eliminating viruses and bacterial infections.

These emerging stinging needles are not quite strong enough to sting much at this time of year, so this is the best moment to harvest them.  For a few weeks it is one of the most nutritious spring greens that can be foraged after many months of winter fasting of greens.  They can be found in old abandoned barnyards, along the edges of overgrown driveways, in the meadows, along creek beds, and often even in disturbed sites.  The initial surge of life comes from cool, black soil, rich in organic matter.  Nettles are life in abundance, almost unimaginably abundant (especially in old manure piles!).  Eventually the mature stems can reach six or eight feet tall coming back year after year.  It is one of the first greens of any quantity for drying leaves for later winter tea or using fresh as a delicious spring pesto.  Nettles can also be used in soups, sauteed greens, and in egg dishes like omelets or frittatas, and substituted in any recipe that requires a cooking green.   Once you get used to looking for it, you see it in so many places.  It is a hopeful bounty to add to our daily nutrition or to the periodic remedies we may choose.

It is with the hope of spring and good bye to winter that we bring to you this week’s food of the season with the collaboration of our good friends at Garden Works Organic Farm, the Brinery, Harvest Kitchen, Raterman Bread, Ginger Deli, Zingerman’s Creamery, Kapnick Orchards, Carol’s Brookside Blueberries, Wayward Seed Farm, Second Spring Farm, and Goetz Family Farm.  As always thank you to our hardworking crew of Donn, John, Mark, Peter, Annie, Andy, Geoff, Jbird, Ryan, Zoe, and Chizo,  who continue to pull these shares together for you!  Also, if by some chance you notice that you are missing items from your share at any time, please let us know, since some of our crew are volunteering to work 12-14 hours on Fridays to make up these share boxes for you, and sometimes we make mistakes, because of the long day.  We can usually substitute something else or sometimes the same thing the following week if needed, so just let us know.

**PLEASE READ THIS!!  We will be distributing your share in 1 box that is 1-1/9 bushel.  Due to concern about contamination from the coronavirus, we are asking for you to take and keep the box at home for now, except for those of you willing to drop your boxes off at the Food Hub or the Farm.  We do not want to transport any boxes from any location until it has sat for about a week.  From our research, the virus does not last for more than 24 hours on cardboard, but there are so many unknowns about it, that we are thinking it is the best option for now.  We definitely are hoping that you can return them to us sooner or later.  Please ask for assistance, if you need any help in loading your share, and it is especially helpful if you are patient and kind with our volunteers as you wait your turn to be checked off for curbside pick up of the boxes. This is a time, like no other, to slow down and be as understanding as possible.  Also, if you have sent a check in the mail, please be patient, since we may delay in entering check payments. We will let you know if we are missing your payment some time in the next few weeks.  If you paid with PayPal or Venmo, you are all set.  You may drop off checks and cash (only in a labeled envelope) at the Food Hub and the Farm and place in a labeled Payment Bag.  WE ARE STILL MISSING THE NAME OF SOMEONE WHO PAID $85 CASH IN AN UNLABELED ENVELOPE FOR WEEK 3!!!  We have also recently acquired VENMO, so if you have that app, please feel free to send money that way to @Deb-Lentz, with 6748 as the last four numbers of the phone number. Please give Deb a courtesy email/text/call at 734-385-6748, if you can’t make it to your scheduled Distribution Site on time, so we know what your situation is, so that we don’t have to track you down. More storage tips can be found on our website under CSA Info>Veggie Id or Recipes>Produce Information Organized by Parts of the Plant.

THANK YOU SO MUCH for supporting your local farmers and local food artisans as we travel together on this journey of health and mindfulness as we continue to face a myriad of unknowns in the coming days.  Also, if you have time to support or thank the businesses that are helping us provide you with convenient Pick Up Locations, please express your gratitude to ROOSROAST in Ann Arbor, PURE PASTURES in Plymouth, and AGRICOLE FARM STOP in Chelsea.  We are happy that we may continue to feed you and keep you healthy with so many wonderful partners in our community.  We wish you safe passage as we strengthen our immune systems with good local food and hopes for more sunshine!              
–Deb and Richard

WHAT’S PART OF YOUR SHARE

“The Brinery’s”  STORM CLOUD ZAPPER SAUERKRAUT:   This crunchy, tangy, zappy kraut includes the simple ingredients of green cabbage, red beets, fresh ginger, filtered water, and sea salt.  Eat with everything!  The Brinery is a local foods business at the Washtenaw Food Hub, specializing in naturally fermented local vegetables and operated by long time Tantré farmer/alum (2001+), David Klingenberger.  Their products are available in many stores in the area, including Whole Foods, Plum Market, Arbor Farms, the Argus Farm Stops in Ann Arbor, and Agricole in Chelsea, etc.  For more information, please visit https://thebrinery.com.  
-How to use: use as a condiment with any dish, such as tacos and other meat dishes, roasted vegetables, sandwiches, and salads.  
-How to store: Must be REFRIGERATED and will last up to 3 months or longer depending on how you like the flavor.

CAROL’S BROOKSIDE FROZEN BLUEBERRIES:  Blueberries are known for their many nutritional benefits, especially supporting heart health.  Considered a “super food” and known for their antioxidants and phytoflavinoids, they are known to help lower the risks of heart disease and cancer. You may have seen Carol selling frozen or fresh blueberries at the Ann Arbor Farmers Market or lately on 4th Avenue.  We now are offering you a pint of her frozen blueberries from Adrian, MI, where she sometimes has u-pick blueberries available in July.  You can reach her at 517-403-0028.
-How to use: delicious in smoothies, fruit crisps, topped on oatmeal or cereal, or just eaten as a snack.  As a delicious, quick frozen dessert, add milk and maple syrup just to cover frozen blueberries and let sit for 5 to 10 minutes until milk freezes; then stir and eat!
-How to store: Keep frozen until ready for use or keep for 1-2 days thawed in refrigerator.

“Garden Works Farm’s” PEA OR SUNFLOWER SHOOTS: Researchers have found that most microgreens can contain up to 40 times higher levels of vital nutrients than their mature counterparts.  They help to alkalize your body, support your immune system and ensure proper cell regeneration.  You will receive 1 /4 pound of pea or sunflower shoots (which are extremely high in vitamins A & C and calcium) from Garden Works Organic Farm.  They are a certified organic 4.5 acre truck garden and greenhouse farm in Ann Arbor operating year-round with several types of heirloom vegetables, and wheatgrass, sunflower shoots and other microgreens available throughout the year.  Visit Rob MacKercher at both Argus Farm Stops, Peoples Food Coop, and the Ann Arbor Farmers Market or contact gardenworksorganic@gmail.com for more information.
-How to use: use as a salad, top on egg dish, or sandwiches,  excellent garnish as a soup, so yummy and tender!
-How to store: store in the refrigerator for up to a week.

“Ginger Deli’s” KOHLRABI SALAD: This salad is 100% vegan and gluten free.  It can also be nut-free, if you choose not to add the crushed peanuts and dried shallot cup.   This salad is featuring Tantre Farm’s shredded kohlrabi, carrot, daikon radish, and a pickled  watermelon-radish rose or carrot, along with shredded green papaya and a dash of cilantro, mint, chives, and mango with a dressing in a separate cup of water, lime, minced garlic, chili flakes, vinegar, and Northern Michigan maple  syrup.  This salad is created by Ginger Deli (www.gingerdeli.com), a tenant at the Washtenaw Food Hub producing Vietnamese cuisine that packs colorful flavors with a dash of style. Usually found with prepared sandwiches, pho soup, etc. at University of Michigan hospital and Argus Farm Stops in Ann Arbor, and Agricole Farm Stop in Chelsea.
-How to use: when ready to use, take dressing out of cup and toss with shredded vegetables and top with cup of nuts and shallots
-How to store: keep in refrigerator for 5 days

“Ginger Deli’s” CABBAGE ENERGY BALLS: You will receive a 16 oz container of this all vegan/gluten-free dish that features lightly battered and roasted cabbage balls in a savory sauce topped with roasted cherry tomato and crunchy tempeh bits.  Ingredients include: Wayward Seed cabbage, Tantre baby potatoes, olive oil, coconut milk, garlic, onion, Michigan maple syrup, crushed tomato, Vietnamese curry, cumin, and thyme.  These savory energy balls are  compliments from Ginger Deli!  See above for description.
-How to use:  reheat with bread or rice
-How to store: store in refrigerator for up to 7 days or freeze

“Goetz Family Farm’s LETTUCE: a leafy, herbaceous annual grown mostly for salad, but especially delicious at this time of year, since it is hoop house grown; rich in calcium, iron, and vitamins A and C
How to use: raw in salads, sandwiches, or use in soups.
How to store: refrigerate in plastic bag for 3-5 days.

“Goetz Family Farm’s” BRIGHT LIGHTS SWISS CHARD: close relative of garden beets; multi-colored, large veined, semi-crinkly, dark green leaves; mild flavor with slight sweetness at this time of year, since it is hoop house grown; good source of vitamins A, E, and C, as well as iron and calcium.
-How to use: greens can be prepared like spinach, and stalks like asparagus; good steamed, sauteed, stir-fried, and in soups.
-How to store: wrap in damp cloth in a plastic bag and refrigerate for up to 2-4 days.  

“Raterman Bread’s“  WHOLE WHEAT SOURDOUGH BREAD: This savory  sourdough bread is provided by Washtenaw Food Hub kitchen tenant, Nick Raterman of Raterman Bread, using non-GMO flour. The sourdough is a prebiotic and probiotic and is made fresh with no preservatives or additives by fermentation of dough with naturally occurring lactobacilli and yeast making it more nutritious and easier to digest. Other varieties and sizes are available at Argus Farm Stops, Agricole Farm Stop, and on Saturdays at the Ann Arbor Farmers Market and Webster Farmers Market on Sundays.  You can reach Nick at Nick.Raterman@gmail.com or on Facebook @RatermanBread.
-How to use: roast it with chicken, good as toast or sandwiches, use as a bread bowl for soup, make homemade croutons or stuffing, use as toast or on sandwiches
-How to store: lasts for 4 to 5 days at room temperature

“Kapnick Orchard’s GOLDEN DELICIOUS APPLES: a large, yellowish-green skinned cultivar and very sweet to the taste; a favorite for salads, apple sauce, and apple butter. Kapnick Orchards (http://www.kapnickorchards.com) supply apples and other products year-round at their farm market in Britton, MI.  They can also be found at the Argus Farm Stops and Agricole Farm Stop, the Ann Arbor Farmers Market, the Saline indoor Farmers Market, and 3 winter markets in Canton. For more information email kapnicks@tc3net.com.
-How to use: good for snacking, salads, apple sauce, and also baking
-How to store: can be stored for several months in the refrigerator

“Second Spring Farm’s” RAINBOW CARROTS:   A carrot is a root, whose skin color can be white, red, purple, or yellow, but more commonly know for their bright orange color; high in all kinds of various nutrients based on their color.  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 carrots from Cedar, MI.
-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:   Refrigerate dry and unwashed roots in plastic bag for up to 2 weeks

“Second Spring Farm’s” SHALLOTS:  You will receive these bulbs that look like an onion, but rather with a teardrop shape and reddish, copper skin and white interior;   flavor is described by some as combining the best of onion with garlic.
-How to use: essential in gourmet cooking, for sauces, soups, dressings, side dishes, and casseroles.
-How to store:  store in a cool, dark area from 45 to 55 degrees; if  not available than refrigerate  for longer shelf life.

“Tantre Farm’s” POTATOES:  You will receive a net bag of 4 varieties of potatoes including 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!), Kerr’s Pink (very pale skin and cream flesh; mealy, cooked texture, so makes a good specialty/salad potato variety; good roasted, mashed, or in salads), Mountain Rose (rosy-skinned inside and out, these versatile, all-purpose spuds are deliciously moist, but not waxy textured. Excellent baked, mashed or fried), and  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 or breathable container

“Wayward Seed Farm’s” GREEN CABBAGE:  This certified organic, late-season cabbage comes from Wayward Seed Farm (http://waywardseed.com). It is excellent for a wide variety of dishes and stores well into late winter.
-How to use:  steamed, stir-fried, chopped into salads or coleslaw.
-How to store:  It is best to store cabbage with its protective outer leaves until ready to use, so that it will last in the refrigerator for up to 1 month.  When ready to eat, just peel off a few layers until you get to the crispy, clean leaves that will make it ready for eating.

“Zingerman’s Creamery” LINCOLN LOG GOAT CHEESE:  a dense, soft-ripened goat cheese. When young, the log is creamy, mild, and delicate with a hint of citrus and a touch of mushroom flavor. As it ages, the paste firms to a fudge-like texture with deeper flavor. Zingerman’s Creamery specializes in making cow’s and goat’s milk cheeses, gelato, and sorbets, and are located at the Cheese Shop on the South Side of Ann Arbor.  For more information you can go to their website at https://www.zingermanscreamery.com/about-us or call them at 734-929-0500.
-How to use:  perfect with crackers or a slice of Whole Wheat  Sourdough Raterman Bread, excellent as a pizza topping or on salads
-How to store: refrigerate for up to 14 weeks.

ANNOUNCEMENTS

1. SUMMER CSA IS SOLD OUT FOR 2020!!  If you were interested in our 18-week Summer CSA, we have had an overwhelming response and had to close early, since we had no more room.  If you are interested, please email us at info@tantrefarm.com to be put on a Waiting List, in case someone cancels or we figure out a way to do an alternate CSA or add more to the list.

2. SHARE PARTNER NEEDED:  If you were interested in the Plymouth location at Pure Pastures, we do have a CSA member registered, who needs a share partner, so please let us know.  Also, if you are already signed at the Farm or Chelsea Farmers Market, we have someone interested in being someone’s share partner, so please let us know.

3. HARVEST KITCHEN “PREPARED FOOD” OPPORTUNITIES:
Harvest Kitchen is a food service that produces delicious, farm-to-table meals delivered to your home, your office, or picked up in some other convenient location with various meal plan options available.  Harvest Kitchen wants to reassure their current and future customers that Harvest Kitchen complies with the highest sanitation standards throughout their production process and is a facility that is inspected by both the USDA and MDARD.  Also Harvest Kitchen will be shifting their focus and expanding their menu options during this critical time. They will be offering more freezable family-style meals and an immune support category of prepared meals.  We have worked closely with the executive chef, Magdiale, to continue to consult and advise as Harvest Kitchen works in close partnership with Tantre Farm’s seasonal produce list. All dietary needs can be accommodated as well.  Harvest Kitchen will also be reducing their delivery charges until the crisis passes, and they welcome any feedback and suggestions that will help them better serve you.  Please contact them at info@harvest-kitchen.com for more information or visit them at www.harvest-kitchen.com.

4. GRASS-FED BEEF:  Just to let you know, if you are interested in frozen USDA slaughtered beef, we still have Tantre Farm pasture-raised beef available for sale, so please feel free to send us an email order with your phone number.  In general, they will be sold in bulk or by the cut.  Please let us know if you would like the Beef Pricing Guide sent to you. Pick up can be arranged at the Food Hub or Tantre Farm, but by appointment only. Please email us with BULK BEEF in the Subject line to get specific details.

5. WEEKLY “IMMUNE BOOSTER” MULTIFARM SHARE EACH WEEK: If you are still interested in receiving more local produce and local food artisan products after this share’s distribution, please watch for another email every Monday evening, since we are planning to continue providing you with healthy products with easy pick up as long as we are able.  If you are stocked up for the week or uninterested for now, please look for Tantre Farm and our partners on Facebook, Instagram, or Twitter, or on the Tantre Farm website.  Tantre Farm produce will continue to be available at the People’s Food Coop, the Argus Farm Stops of AA, and Agricole Farm Stop in Chelsea  year-round, and eventually hopefully at the Chelsea and Ann Arbor Farmers Markets again this summer.

6.  SEEDLINGS FOR SALE:  Our good friends at Frog Holler Organic Farm (Brooklyn, MI) have certified organic plant starts available for online ordering through froghollerorganic.com with home delivery options and possible Ann Arbor pick up locations.  Also our community partner, Goetz Greenhouse and Family Farm (Riga, MI) also has vegetable and flower seedlings for sale through an online store at  https://www.sites.google.com/site/goetzgreenhouse.  Both farms may have pick up options at the Washtenaw Food Hub and Tantre Farm and possible other locations, such as farmers markets in the near future, so please contact them soon if you want to get your fingers in the dirt.  Happy gardening!

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 “recipes” at the end, and many recipe ideas will pop up.  Have fun searching!

KOREAN POTATO SALAD WITH APPLES (https://www.thespruceeats.com/korean-potato-salad-2118849)  Serves 6.
4 small to medium potatoes (peeled and cubed)
1 small carrot (cut into small chunks)
2 eggs, hard-boiled (yolks removed and cut into small chunks)
1/2 small cucumber (thinly sliced)
1/2 small yellow or sweet onion (thinly sliced and diced)
1 Kapnick’s apple (cut into small chunks)
3/4 cup mayonnaise
Optional: 1/4 cup ham or Canadian bacon (diced)
Salt, to taste
Pepper, to taste

Boil potatoes until tender, about 10 minutes. Add carrot (and eggs if not yet hard-boiled) for the last 8 minutes. While cooking, sprinkle salt on the cucumber and onion and let them sweat for about 10 minutes.  Remove potatoes and carrot (and eggs) and let cool. If necessary, cut egg whites into small chunks. Rinse cucumber and onion lightly and squeeze out excess water with paper towels. In a large bowl, add mayonnaise and all of the other ingredients and mix gently. Taste and add salt and pepper as   desired. Add slices or grated fresh Zingerman’s Goat Cheese. Serve as a side dish or as a sandwich filling with Raterman bread.

HONEY ROASTED CARROTS WITH GOAT CHEESE AND THYME (https://reciperunner.com/honey-roasted-carrots-goat-cheese-thyme/) Serves 4.
14 carrots, cut in half lengthwise then into approximately 2 inch long pieces
1 tablespoon olive oil
Kosher salt and fresh ground black pepper
1 tablespoon of honey
2 ounces goat cheese, crumbled
1 teaspoon fresh thyme leaves

Preheat oven to 400 degrees. In a large bowl toss together the carrots, olive oil, salt and pepper.  Dump the carrots out onto a rimmed baking sheet and spread them into a single layer.  Place the carrots in the oven and roast for 15 minutes.  Remove them from the oven, drizzle with the honey and toss to coat them.  Roast the carrots in the oven for another 10 or until slightly caramelized and softened. Place the roasted carrots on a serving platter and top with the crumbled goat cheese, thyme and another drizzle of honey. Serve immediately garnished with Garden Work’s Pea/Sunflower Shoots.

CARROT-YOGURT SALAD (from Moosewood Cookbook)
1 lb carrots, coarsely grated
2 medium apples, grated
1 cup firm yogurt
1 Tbsp honey
Pinch of celery seed
Juice from one small lemon
A few dashes each salt and pepper
Optional:
1 Tbsp toasted sesame seeds
1/4 cup toasted sunflower seeds or almonds or cashews
1/2 cup finely minced celery
1/2 cup chopped fresh pineapple
Combine all ingredients, mix well and chill.

BLUEBERRY BALSAMIC GOAT CHEESE APPETIZER (https://www.thecreativebite.com/blueberry-balsamic-goat-cheese-appetizer)
1 c. blueberries fresh or frozen
2 tsp. honey add an extra teaspoon if your blueberries aren’t very sweet
2 tsp. balsamic vinegar
1/4 tsp. salt
1/4` scant tsp. crushed rosemary
4 oz. Zingerman’s goat cheese
2 oz. cream cheese
1 loaf crusty French bread ( or try Raterman Whole Wheat bread for a hearty substitute)
Add the blueberries to a small saucepan over medium heat. Add the rosemary, honey, salt and balsamic vinegar. Cook over medium heat for 10 minutes, stirring occasionally.
Meanwhile, in a small bowl, beat the goat cheese and cream cheese together.
Spread the goat cheese mixture over a small plate and top with the blueberry mixture that has been allowed to cool for a few minutes. 
Serve the dip with some crusty French bread or crackers. 

SAUTÉED CABBAGE AND CARROTS WITH TURMERIC (https://www.foodandwine.com/recipes/sauteed-cabbage-and-carrots-turmeric)
1/3 cup extra-virgin olive oil
3 medium red onions or Shallots, finely chopped (2 cups)
Salt
10 garlic cloves, minced
One 2-inch piece fresh ginger, peeled and minced
2 tablespoons ground turmeric
1 pound rainbow carrots, quartered lengthwise and cut into 1 1/2-inch lengths
5 pounds green cabbage, cored and cut into 3/4-inch pieces

In a large enameled cast-iron casserole, heat the olive oil. Add the onions and a generous pinch of salt and cook over moderate heat, stirring occasionally, until softened, about 8 minutes. Add the garlic, ginger and turmeric and cook, stirring, until the vegetables are fragrant and just starting to brown, about 5 minutes.  Add the carrots to the casserole along with 1/2 cup of water and cook over moderate heat, stirring, until the carrots are just starting to soften, 7 minutes. Stir in the cabbage in large handfuls, letting each batch wilt slightly before adding more. When all of the cabbage has been added, cover and cook over moderately low heat, stirring occasionally, until the cabbage is tender, 40 to 45 minutes. Season with salt and serve.  The cooked cabbage can be refrigerated for up to 2 days. Reheat gently before serving.  Garnish with Garden Work’s Pea or Sunflower Shoots.

VEGETARIAN BEAN, SWISS CHARD AND LEMON SOUP  (from Polwig.com food blog)  Serves 6
2 cans of Cannellini Beans
4 cups vegetable stock
1 Tbsp olive oil
2 Carrots
2 celery stalks
1 onion or 1 Shallot
1 lb Potatoes
1 red pepper
1 lemon
Handful Fresh thyme
1 bunch Swiss Chard
1 Tbsp cumin
Dice the onion and celery (you can also add the leafy ends).  Clean the carrots, or scrape them and then cube.  On medium heat saute onions, celery and carrots with 1 tablespoon olive oil.  When they are cooking, dice the peppers add to the pot and cook while you roughly chop the chard and cut potatoes into edible slices or cubes.  When onions have become translucent and peppers a little softer add chard and potatoes.  Top with drained cannellini beans, 1 squeezed lemon (squeeze juice, and then quarter the lemon and cook with the soup) and a bunch of thyme. Add vegetable stock and cumin.   Bring to boil and simmer until the potatoes are soft.  Discard the lemons and serve warm.
Notes:  This soup also freezes really well so if you make a bigger batch you can have it as a pick me up for up to 3 months.  Delicious with Raterman’s bread or the Brinery’s sauerkraut!

Tantre Farm CSA Newsletter
IMMUNE BOOSTER (Week 4) SHARE
April 11, 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.

WELCOME TO THE “IMMUNE BOOSTER” (Week 4) SHARE!
The cool April rains have kept the earth muddy and moist for the young seeds to sprout.  The onion, the mustard, the peas, and the strawberry buds are all thrusting from the soil towards the emerging beltane sun.  In less than three weeks we will celebrate May Day, the festival of mid spring, and see the last of the frosty nights.  This year, like every other year, the farmers all over this state are preparing for an exponential harvest from this fertile place between the Great Lakes, anticipating a hopeful harvest of abundance to share.  It is in that sharing that we are helpful to one another.  We are helpful as person to person and as good friends to all plants and animals of our biosphere to celebrate the interdependence of all things great and small. Some might say, this insight would be the only thing a person would need to feel contented and whole and at peace.  

Today someone asked whether the farm was having any difficulties due to the pandemic.  We realized that this pandemic has raised some essential questions about the current consumer culture and economy. It’s created a forum in which to speak about what our essential needs are.  It has made our priorities (at least on the farm) crystal clear. The answers are quite simple.  Nutritious food. Clean air.  Clean water.  Health care.  Exercise. And helpful and kind relationships between people and the way that we live on the planet.  What we do on a farm is deemed essential.  We are as busy as we usually are in the spring as we prepare the land for planting and harvesting and as we work together to help one another in this activity.  If anything, ironically our isolation during this pandemic has made our relationships more important to one another and our connections stronger to the land.  We have had so much gratitude from and to each other and within the collective of farms and food businesses that are working with these Immune Booster shares as well as from our CSA members, who help us keep going financially and psychically with their connection through our CSA.  It is through this grace of support that has made our jobs more meaningful, and we look forward to another abundant season on the farm with increasing levels of gratitude and connection to our local farmers, local food artisans, and local food shed.

It is with thankfulness and anticipation that we bring to you this week’s food of the season with the collaboration of our good friends at Garden Works Organic Farm, the Brinery, Harvest Kitchen, Raterman Bread, Ginger Deli, Zingerman’s Creamery, Zingerman’s Bakehouse, Kapnick Orchards, and Goetz Family Farm.  Thanks to our hardworking crew of Donn, John, Mark, Peter, Annie, Andy, Geoff, Jbird, Ryan, Zoe, and Chizo,  who continue to help pull these shares together for you!  Hope you enjoy this community effort of health and sustenance!

**PLEASE READ THIS!!  We will be distributing your share in 1 box that is 1-1/9 bushel.  Due to concern about contamination from the coronavirus, we are asking for you to take and keep the box at home for now.  From our research, the virus does not last for more than 24 hours on cardboard, but there are so many unknowns about it, that we are thinking it is the best option for now.  We definitely are hoping that you can return them to us sooner or later.  Please ask for assistance, if you need any help in loading your share, and it is especially helpful if you are patient and kind with our volunteers as you wait your turn to be checked off for curbside pick up of the boxes. This is a time, like no other, to slow down and be as understanding as possible.  Also, if you have sent a check in the mail, please be patient, since we may delay in entering check payments. We will let you know if we are missing your payment some time in the next few weeks.  If you paid with PayPal or Venmo, you are all set.  You may drop off checks and cash (only in a labeled envelope) at the Food Hub and the Farm and place in a labeled Payment Bag.  We have also recently acquired VENMO, so if you have that app, please feel free to send money that way to @Deb-Lentz, with 6748 as the last four numbers of the phone number. Please give Deb a courtesy email/text/call at 734-385-6748, if you can’t make it to your scheduled Distribution Site on time, so we know what your situation is, so that we don’t have to track you down. More storage tips can be found on our website under CSA Info>Veggie Id or Recipes>Produce Information Organized by Parts of the Plant.

THANK YOU SO MUCH for supporting your local farmers and local food artisans as we travel together on this journey of health and mindfulness as we continue to face a myriad of unknowns in the coming days.  Also, if you have time to support or thank the businesses that are helping us provide you with convenient Pick Up Locations, please express your gratitude to ROOSROAST, PURE PASTURES, and AGRICOLE FARM STOP.  We are happy that we may continue to feed you and keep you healthy with so many wonderful partners in our community.  We wish you safe passage as we strengthen our immune systems with good local food and hopes for more sunshine!              
–Deb and Richard

WHAT’S PART OF YOUR SHARE

“The Brinery’s”  OH GEE KIMCHI   This jar includes (napa cabbage, carrots, apples, dried hot pepper, onion, garlic, fresh ginger root, filtered water, sea salt). This lively ferment is bursting with flavor. A ginger forward zing and pleasant hot pepper warmth, balanced by the savory depth of garlic and onion, and the subtle sweetness of carrot and apple. Eat with everything!  The Brinery is a local foods business at the Washtenaw Food Hub, specializing in naturally fermented local vegetables and operated by long time Tantré farmer/alum (2001+), David Klingenberger.  Their products are available in many stores in the area, including Whole Foods, Plum Market, Arbor Farms, the Argus Farm Stops in Ann Arbor, and Agricole in Chelsea, etc.  For more information, please visit https://thebrinery.com.  
-How to use: use as a condiment with any dish, such as tacos and other meat dishes, roasted vegetables, sandwiches, and salads.  
-How to store: Must be REFRIGERATED and will last up to 3 months or longer.

“Garden Works Farm’s” PEA OR SUNFLOWER SHOOTS: Researchers have found that most microgreens can contain up to 40 times higher levels of vital nutrients than their mature counterparts.  They help to alkalize your body, support your immune system and ensure proper cell regeneration.  You will receive 1 /4 pound of pea or sunflower shoots (which are extremely high in vitamins A & C and calcium) from Garden Works Organic Farm.  They are a certified organic 4.5 acre truck garden and greenhouse farm in Ann Arbor operating year-round with several types of heirloom vegetables, and wheatgrass, sunflower shoots and other microgreens available throughout the year.  Visit Rob MacKercher at both Argus Farm Stops, Peoples Food Coop, and the Ann Arbor Farmers Market or contact gardenworksorganic@gmail.com for more information.
-How to use: use as a salad, blended with chopped radishes, turnips, and cabbage, excellent garnish as a soup, so yummy and tender!
-How to store: store in the refrigerator for up to a week.

“Goetz Family Farm’s” SALAD MIX: leafy, herbaceous flavors with a mixture of any of the following: red or green mizuna, green wave mustartd. Red giant mustard, kojima tatsoi, Avon spinach, gray sugar, pea shoots, and black sunflower shoots; rich in calcium, iron, and vitamins A and C
-How to use: raw in salads, sandwiches, or lightly braised or added to soups.
-How to store: refrigerate in plastic bag for 3-5 days.

“Goetz Family Farm’s” BRIGHT LIGHTS SWISS CHARD: close relative of garden beets; multi-colored, large veined, semi-crinkly, dark green leaves; mild flavor with slight sweetness at this time of year, since it is hoop house grown; good source of vitamins A, E, and C, as well as iron and calcium.
-How to use: greens can be prepared like spinach, and stalks like asparagus; good steamed, sauteed, stir-fried, and in soups.
-How to store: wrap in damp cloth in a plastic bag and refrigerate for up to 2-4 days.  

“Harvest Kitchen’s” PURE MICHIGAN GRANOLA:  A granola style celebration of the diversity of the Michigan Bounty. Ferris Farms organic rolled oats, organic flax seeds and organic sunflower seeds with Traverse Bay Farms organic dried wild blueberries, and Lesser Farms Honey.  Harvest Kitchen (https://harvest-kitchen.com) produces their products in the kitchens at the Washtenaw Food Hub and sells at the Ann Arbor Farmers Market, Whole Foods, both Argus Farm Stops, and Agricole in Chelsea.  For more details about meal plans or gift ideas, contact Magdiale  at info@harvest-kitchen.com .
-How to use: mix with yogurt, salad topping, bake in bread or muffins, roll in bananas and freeze, toss it with oatmeal
-How to store:  Store for many days in an airtight container at room temperature.

“Raterman Bread’s“  SESAME SOURDOUGH BREAD: This sourdough bread is provided by Washtenaw Food Hub kitchen tenant, Nick Raterman of Raterman Bread, using non-GMO flour. The sourdough is a prebiotic and probiotic and is made fresh with no preservatives or additives by fermentation of dough with naturally occurring lactobacilli and yeast making it more nutritious and easier to digest. Other varieties and sizes are available at the Saturday Ann Arbor Farmers Market and Webster Farmers Market on Sundays.  You can reach Nick at Nick.Raterman@gmail.com or on Facebook @RatermanBread.
-How to use: roast it with chicken, good as toast or sandwiches, use as a bread bowl for soup, make homemade croutons or stuffing
-How to store: lasts for 4 to 5 days at room temperature

“Kapnick Orchard’s FUJI APPLES: crisp, pale-ivory to white flesh, crunchy and low in acid, sweet-tart flavor with notes of honey and citrus; originally crossed between a Red Delicious and an old Virginia Rails Genet apple; excellent source of vitamin C, which helps boost the immune system. Kapnick Orchards (http://www.kapnickorchards.com) supply apples and other products year-round at their farm market in Britton, MI.  They can also be found at the Argus Farm Stops and Agricole Farm Stop, the Ann Arbor Farmers Market, the Saline indoor Farmers Market, and 3 winter markets in Canton. For more information email kapnicks@tc3net.com.
-How to use: good for snacking, salads, and also baking
-How to store: can be stored for several months in the refrigerator

“Zingerman’s Creamery” FRESH GOAT CHEESE:  a crisp, clean flavor and a creamy texture from local Alpine, Nubian,and Saanen goats.  Zingerman’s Creamery specializes in making cow’s and goat’s milk cheeses, gelato, and sorbets, and are located at the Cheese Shop on the South Side of Ann Arbor.  For more information you can go to their website at https://www.zingermanscreamery.com/about-us or call them at 734-929-0500.
-How to use:  Adds a great twist to recipes calling for ricotta, cream cheese, or even yogurt. Perfect with fresh fruit or roasted red peppers.
-How to store: refrigerate for up to a week

“Zingerman’s Bakehouse” CREAM OF WHEAT:  You will receive one pound of this fresh, coarsely milled, organic soft white wheat from Ferris Organic Farm in Eaton Rapids, MI. It makes a wheat porridge that’s smooth, nutty, and delicious. Zingerman’s Bakehouse  is an artisanal retail and wholesale bakery and baking school in Ann Arbor, Michigan. You can find out more about them by checking out their website at https://www.zingermansbakehouse.com/about-us/. You can visit them at 3711 Plaza Dr., Ann Arbor, MI 48108 or call them at 734-761-209.
-How to use:  use just like you would your oatmeal, with dried fruits, maple syrup, honeys, etc.
-How to store: keep in your cupboard until expiration date

“Ginger Deli’s” KOHLRABI SALAD: This salad is 100% vegan and gluten free.  It can also be nut-free, if you choose not to add the crushed peanuts and dried shallot cup.   This salad is featuring Tantre Farm’s shredded kohlrabi, carrot, daikon radish, and a pickled Tantre watermelon-radish rose or carrot, along with shredded green papaya and a dash of cilantro, mint, chives, and mango with a dressing in a separate cup of water, lime, minced garlic, chili flakes, vinegar, and new this week– Northern Michigan maple  syrup.  This salad is created by Ginger Deli (www.gingerdeli.com), a tenant at the Washtenaw Food Hub producing Vietnamese cuisine that packs colorful flavors with a dash of style. Usually found with prepared sandwiches, pho soup, etc. at University of Michigan hospital and Argus Farm Stops in Ann Arbor, and Agricole in Chelsea.
-How to use: when ready to use, take dressing out of cup and toss with shredded vegetables and top with cup of nuts and shallots
-How to store: keep in refrigerator for 5 days

“Ginger Deli’s” TURMERIC CHICKEN: You will receive a 16 oz container of this slow-cooked turmeric dish made with organic chicken, fresh turmeric roots, organic ginger roots, yellow onion, and Tantre Farm carrots. This thousand year old Vietnamese recipe was used traditionally by mothers with a newborn baby to heal their body due to it’s strong anti-inflammatory effects.  
-How to use:  reheat with bread or rice
-How to store: store in refrigerator for 3 to 4 days

“Tantre Farm’s” CARROTS:  You will receive 2 kinds of carrots in a plastic bag.  Chantenay (orange root that is shorter than some, but have greater girth with broad shoulders and taper towards a blunt, rounded tip; most commonly diced for use in canned or prepared foods) and Napoli (a specialized orange variety with a sweet taste; 7” roots are cylindrical, smooth, and blunt with edible, green leaves).
-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:   Refrigerate dry and unwashed roots in plastic bag for up to 2 weeks

“Tantre Farm’s” POTATOES:  You will receive a net bag of 4 varieties of potatoes including 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!), Kerr’s Pink (very pale skin and cream flesh; mealy, cooked texture, so makes a good specialty/salad potato variety; good roasted, mashed, or in salads), Mountain Rose (rosy-skinned inside and out, these versatile, all-purpose spuds are deliciously moist, but not waxy textured. Excellent baked, mashed or fried), and  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 or breathable container

“Tantre Farm’s” SPINACH: You will receive this crisp, hoop house grown, dark green leaf bunched in a bag; best eaten raw or with minimal cooking to obtain the beneficial chlorophyll,  rich in of vitamin K, vitamin A, manganese, folate, magnesium, iron and a plethora of other nutrients and antioxidants. The appearance of spinach also marks the official beginning of spring!
-How to use: delicious flavor when juiced, toss in fresh salad, add to sandwiches, saute, steam, braise, or add to crepes, quiche, lasagna, and soups.
-How to store: refrigerate with a damp towel/bag for up to 1 week.

ANNOUNCEMENTS

1. SUMMER CSA 2020:  If you are interested in our 18-week Summer CSA, please sign up for $630 on our online registration at http://tantrefarm.csasignup.com.   The first pick up begins the week of May 24-30.  The last week is Sept. 20-26.  If you need help finding share partners let us know, since we like to sometimes play “matchmaker” if we can.

2. HARVEST KITCHEN “PREPARED FOOD” OPPORTUNITIES:
Harvest Kitchen is a food service that produces delicious, farm-to-table meals delivered to your home, your office, or picked up in some other convenient location with various meal plan options available.  Harvest Kitchen wants to reassure their current and future customers that Harvest Kitchen complies with the highest sanitation standards throughout their production process and is a facility that is inspected by both the USDA and MDARD.  Also Harvest Kitchen will be shifting their focus and expanding their menu options during this critical time. They will be offering more freezable family-style meals and an immune support category of prepared meals.  We have worked closely with the executive chef, Magdiale, to continue to consult and advise as Harvest Kitchen works in close partnership with Tantre Farm’s seasonal produce list. All dietary needs can be accommodated as well.  Harvest Kitchen will also be reducing their delivery charges until the crisis passes, and they welcome any feedback and suggestions that will help them better serve you.  Please contact them at info@harvest-kitchen.com for more information or visit them at www.harvest-kitchen.com.

3. GRASS-FED BEEF:  Just to let you know, if you are interested in frozen beef, we still have Tantre Farm pasture-raised beef available for sale, so please feel free to send us an email order.  In general, they will be sold in bulk or by the cut, since we have USDA slaughtered beef.  Please let us know if you would like the Beef Pricing Guide sent to you. Pick up can be arranged at the Food Hub or Tantre Farm, but by appointment only. Please email us with BULK BEEF in the Subject line to get specific details.

4. WEEKLY “IMMUNE BOOSTER” MULTIFARM SHARE EACH WEEK: If you are still interested in receiving more local produce and local food artisan products after this share’s distribution, please watch for another email every Monday, since we are planning to continue providing you with healthy products with easy pick up as long as we are able.  If you are stocked up for the week or uninterested for now, please look for Tantre Farm and our partners on Facebook, Instagram, or Twitter, or on the Tantre Farm website.  Tantre Farm produce will continue to be available at the People’s Food Coop, the Argus Farm Stops of AA, and Agricole Farm Stop in Chelsea  year-round, and eventually hopefully at the Chelsea and Ann Arbor Farmers Markets again this summer.

5.  FROG HOLLER ORGANIC FARM SEEDLINGS FOR SALE:  Our good friends at Frog Holler are trying to get the word out that they have organic  plant starts available for online ordering through froghollerorganic.com with pick up or delivery hopefully in the near future, so we are letting you know.  There is some debate about whether vegetable plant starts are deemed essential under these circumstances and uncertainty as to whether they will be allowed at all. If growing a garden is essential to your sense of food security, please consider contacting your state rep and MDARD to encourage them to allow the sale of vegetable plant starts this spring.  Happy gardening!

RECIPES

HONEY ROASTED CARROTS WITH GOAT CHEESE AND THYME (https://reciperunner.com/honey-roasted-carrots-goat-cheese-thyme/) Serves 4.
14 carrots, cut in half lengthwise then into approximately 2 inch long pieces
1 tablespoon olive oil
Kosher salt and fresh ground black pepper
1 tablespoon of honey
2 ounces goat cheese, crumbled
1 teaspoon fresh thyme leaves
Preheat oven to 400 degrees. In a large bowl toss together the carrots, olive oil, salt and pepper.  Dump the carrots out onto a rimmed baking sheet and spread them into a single layer.  Place the carrots in the oven and roast for 15 minutes.  Remove them from the oven, drizzle with the honey and toss to coat them.  Roast the carrots in the oven for another 10 or until slightly caramelized and softened. Place the roasted carrots on a serving platter and top with the crumbled goat cheese, thyme and another drizzle of honey.
Serve immediately.

SPINACH SQUARES BAKE (from Simply in Season by Mary Beth Lind and Cathleen Hockman-Wert)
3 eggs
1 cup milk
1/2 cup whole wheat pastry flour
1/2 cup flour
1 tsp baking powder
2 to 2 1/2 cups shredded cheese (or goat cheese)
1/2 lb fresh spinach, chopped
Mix together eggs, milk, flour, and baking powder.  Then add cheese and spinach or sorrel and press into greased baking pan.  Bake in preheated oven at 350 degrees until knife comes out clean, 30-35 minutes.

FARRO WITH PEA SHOOTS AND SPRING ONIONS (https://www.washingtonpost.com/recipes/farro-with-pea-shoots-and-spring-onions/12670/)  Serves 10.
Kosher salt
1 pound farro, preferably semi-pearled (maybe might be good on cooked Zingerman’s Cream of Wheat too)
6 tablespoons extra-virgin olive oil
1 bunch spring onions or 2 bunches scallions, trimmed and thinly sliced (white and green parts kept separate), about 1 1/2 cups
1 small carrot, peeled and finely diced (1/2 cup)
8 oz. pea shoots (substitute thin strips of spinach or Swiss Chard)
Freshly ground black pepper
1/2 cup pitted Kalamata olives, coarsely chopped
8 ounces feta cheese or goat cheese, crumbled (about 2 cups)
Freshly squeezed juice of 1 lemon (3 to 4 tablespoons)
Fill a large pot with 4 quarts of cold water, stir in 1 tablespoon of salt and bring the water to a boil over high heat. Add the farro. Reduce the heat so that the water is barely bubbling around the edges and cook, stirring occasionally, until the farro is tender, about 25 minutes (the grains will start to split). Drain well in a colander, and transfer to a large rimmed baking sheet to cool to room temperature. Heat 2 tablespoons of the oil in a large skillet over medium-high heat until the oil shimmers. Add the white parts of the spring onions or scallions, the carrot and 1/2 teaspoon of salt, and cook, stirring, until the onion softens and browns in places, 2 to 3 minutes. Remove from the heat, stir in the pea shoots and toss with tongs for a minute or so until they just start to wilt; return the skillet to the heat if they’re slow to wilt. Season with salt and pepper to taste.  Transfer the cooled farro to a serving bowl and toss with the wilted pea shoot mixture, the green parts of the spring onions or scallions, the olives, the feta, the lemon juice and the remaining 1/4 cup of oil. Taste, and adjust the seasonings if needed.

KIMCHI BEEF BURGER   Serves 4. (https://www.cleaneatingmag.com/recipes/kimchi-beef-burgers)  
12 oz lean ground beef
5 tbsp lightly drained finely chopped Kimchi, divided
1 avocado, peeled, pitted and thinly sliced
4 whole-grain buns, toasted (or Raterman Bread)
4 oz Persian cucumber, thinly sliced on the diagonal
3 tbsp olive oil mayonnaise, divided
2 tsp sesame oil, divided
2 tsp reduced-sodium soy sauce, divided
1/8 tsp sea salt, or to taste
1/2 tsp ground black pepper
1 tsp brown rice vinegar
In a large bowl, combine beef, 3 tbsp kimchi, 1 tbsp mayonnaise and 1 tsp each sesame oil and soy sauce. Shape into 4 ½-inch-thick patties. Season on both sides with salt and pepper. Mist a large nonstick skillet with cooking spray and heat on medium. Add patties and cook, turning once, until beef reads 160?F when tested with a thermometer, 5 to 7 minutes.(Alternatively, if grilling, chill patties at least 30 minutes to firm up; cook on a greased grill for 5 to 7 minutes, turning halfway.)
Meanwhile, in a small bowl, stir together vinegar, remaining 2 tbsp mayonnaise, 2 tbsp kimchi, 1 tsp sesame oil and 1 tsp soy sauce.
Lay avocado slices over cut side of each bun bottom. Top with patty, cucumber slices, sauce and bun top.

SWISS CHARD SOUP (Serves 4)
1 onion, diced
2 stalks celery, diced
2 carrots, dices
2 cloves garlic, minced
2 potatoes, diced
1 (14.5 oz) can diced tomato
1/4 cup red wine
4 cups veggie bouillon
1 (15.5 oz) cannellini beans, rinsed and drained
2 bunches Swiss chard (and/or 1 bag spinach), stemmed & chopped
salt and pepper to taste
Saute onion; add celery, carrots and garlic; cook until soft.  Add all ingredients; cover and bring to a boil; simmer until tender.

CARROT-MUSHROOM LOAF (from Moosewood Cookbook)  Serves 4.
1 cup chopped onion
4 1/2 cups grated carrots
1 lb chopped mushrooms
5 eggs
2 cloves garlic
1 cup fresh whole wheat breadcrumbs (dry out or toast Raterman’s sourdough bread and turn into breadcrumbs)
1 cup grated cheddar cheese
1/4 cup butter
Salt, pepper, basil and thyme, to taste
Crush garlic into melting butter.  Add onions and mushrooms and saute until soft.  Combine all ingredients (saving half the breadcrumbs and cheese for the top).  Season to taste.   Spread into buttered baking pan.  Sprinkle with remaining breadcrumbs and cheese.  Dot with butter.  Bake at 350 for 30 minutes covered, then uncover for an additional 5 minutes.  

CARROT-YOGURT SALAD (from Moosewood Cookbook)
1 lb carrots, coarsely grated
2 medium apples, grated
1 cup firm yogurt
1 Tbsp honey
Pinch of celery seed
Juice from one small lemon
A few dashes each salt and pepper
Optional:
1 Tbsp toasted sesame seeds
1/4 cup toasted sunflower seeds or almonds or cashews
1/2 cup finely minced celery
1/2 cup chopped fresh pineapple
Combine all ingredients, mix well and chill. Optional: Sprinkle with Harvest Kitchen’s Michigan Granola.

CURRIED GREENS AND POTATOES (from Eating Well is the Best Revenge by Marian Burros)  Serves 2
Choose any combination of greens and serve with crusty bread.
1 lb (16 oz) potatoes
1 lb (16 oz) mixed greens (spinach, Swiss chard, salad greens)
1 or more clove(s) of garlic
1 tsp olive oil
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp tumeric
1/4 (or less) tsp hot pepper flakes or cayenne pepper
2 cups canned, crushed, no salt tomatoes
Scrub, but do not peel potatoes.  Boil or steam for 17-20 minutes until tender.  Trim tough stems from greens, wash well, tear or slice into small pieces.  Mince garlic (use a 1/2 teaspoon of salt to help mincing).  Heat oil in pan, add greens and garlic.  When greens begin to soften, add spices and tomatoes, reduce heat and continue to cook.  Drain potatoes and cut into bite size pieces.  Add to the greens and continue to cook over low heat to blend flavors.  Garnish with Garden Works Pea Shoots and add some Brinery’s Kimchi.

Tantre Farm CSA Newsletter
IMMUNE BOOSTER (Week 2) SHARE
March 28, 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.

WELCOME TO THE “IMMUNE BOOSTER” (Week 2) SHARE!
The last couple of days with the rain and the warmth has brought the singing peepers out of their frozen bed of mud to sing all night.  Such a comforting chorus.  Thousands of voices together surging through the darkness as the rain drips and drops.  The soil is now moist and soft and full of young, bright, baby worms. The buds of the red maple are swollen and ready to open with the sap now full up into the wee branches.  It is good to see life coming back in its own way dependent on it’s own inner vitality.  What is it that allows the frogs, the baby peepers, to sing all night?  It doesn’t seem like there’s much food around right now.  How is it that the worms are so shiny and red?  Have they been eating something inside the soil that is giving them special energy?  What is it that allows the maple buds to swell and surge with such exponential growth?  Perhaps something about the sun? Something in the soil and roots?  And where is it that we find our renewal for this coming season?  From where and from what do we find our interdependence?  Does it come from some mysterious place deep within our hearts and minds?  Does it come from our relationship with one another? Does it come from the land and the soil and the stars and the sky? Does it come from a simple black bean boiled in its own juices with garlic and herbs?  Does it come from the sweet, creamy milk of a cow made into cheese?  Does it come from the yeasty wildness and the wild fermentation of a soft wheat dough?  Does it come from the sprouted infancy of peas and sunflowers?  Does it come from the raging hews of the succulent chard leaves?   Does it come from the apples, so sweet, stored carefully for many months?  Does it come from the orange carrots, the white radish, the starchy potatoes, or the salty rind of the cabbage, or the shredded flesh of the kohlrabi?  What is it that carries us through our day and will renew us for this season and more seasons to come?  Is it our nation? Our community? Our friends? Our family? Our connection to all life on earth?  What is it?
It is from this wondering of renewal that we bring to you this week’s food of the season with the collaboration of our good friends at Garden Works Organic Farm, the Brinery, Harvest Kitchen, Raterman Bread, Ginger Deli, Zingerman’s Creamery, Kapnick Orchards, and Goetz Family Farm.  Thanks to our very small, hardworking crew of Donn, John, Mark, Peter, Andy, and Christine, who helped pull these shares together for you!  Hope you enjoy this community effort of health and sustenance!

**PLEASE READ THIS!!  We will be distributing your share in 1 box that is 1-1/9 bushel.  Due to concern about contamination from the coronavirus, we are asking for you to take and keep the box at home for now.  From our research, the virus does not last for more than 3 days, but there are so many unknowns about it, that we are thinking it is the best option for now.  We definitely are hoping that you can return them to us sooner or later.  Please ask for help if you need any help in loading your share, and it is especially helpful if you are patient and kind with our volunteers as you wait your turn to be checked off for curbside pick up of the boxes. This is a time, like no other, to slow down and be as understanding as possible.  Also, if you have sent a check in the mail, please be patient, since we may delay in entering check payments. We will let you know if we are missing your payment some time in the next week or so.  If you paid with PayPal, you are all set.  You may drop off checks and cash (only in a labeled envelope) at the Food Hub and the Farm and place in a labeled Payment Bag.  We have also recently acquired VENMO, so if you have that app, please feel free to send money that way to @Deb-Lentz, with 6748 as the last four numbers of the phone number. Please give Deb a courtesy email/text/call at 734-385-6748, if you can’t make it to your scheduled Distribution Site on time, so we know what your situation is, so we don’t have to track you down. More storage tips can be found on our website under CSA Info>Veggie Id or Recipes>Produce Information Organized by Parts of the Plant.

THANK YOU SO MUCH for supporting your local farmers and local food artisans as we travel together on this journey of health and mindfulness as we continue to face a myriad of unknowns in the coming days.  We are happy that we may continue to feed you and keep you healthy.  We wish you safe passage as we strengthen our immune systems with good local food and hopes for renewal!              
–Deb and Richard

ANNOUNCEMENTS

1.  INTERNSHIPS AVAILABLE:  Tantre Farm is looking for self-motivated interns/apprentices with a positive attitude and good work ethic, who would like to work on a bio-intensive, small-scale, organic farm.  They need to be willing to work 8-10 hours/day and be willing to live semi-communally with some cooking and cleaning responsibilities since this is a work-learning experience.  Please spread the word and have those interested review our description on our website and fill out an application:  http://www.tantrefarm.com/internships.  Please have them text Deb at 734-385-6748 or email us at info@tantrefarm.com.  Thanks for your help in spreading the word.  

2. SUMMER CSA 2020:  If you are interested in our 18-week Summer CSA, please sign up for $630 on our online registration at http://tantrefarm.csasignup.com.   The first pick up begins the week of May 24-30.  The last week is Sept. 20-26.

3. HARVEST KITCHEN “PREPARED FOOD” OPPORTUNITIES:
Harvest Kitchen is a food service that produces delicious, farm-to-table meals delivered to your home, your office, or picked up in some other convenient location with various meal plan options available.  Harvest Kitchen wants to reassure their current and future customers that Harvest Kitchen complies with the highest sanitation standards throughout their production process and is a facility that is inspected by both the USDA and MDARD.  Also Harvest Kitchen will be shifting their focus and expanding their menu options during this critical time. They will be offering more freezable family-style meals and an immune support category of prepared meals.  We have worked closely with the executive chef, Magdiale, to continue to consult and advise as Harvest Kitchen works in close partnership with Tantre Farm’s seasonal produce list. All dietary needs can be accommodated as well.  Harvest Kitchen will also be reducing their delivery charges until the crisis passes, and they welcome any feedback and suggestions that will help them better serve you.  Please contact them at info@harvest-kitchen.com for more information or visit them at www.harvest-kitchen.com.

4. GRASS-FED BEEF:  Just to let you know, if you are interested in frozen beef, we still have Tantre Farm pasture-raised beef available for sale, so please feel free to send us an email order.  In general, they will be sold in bulk or by the cut, since we have USDA slaughtered beef.  Please let us know if you would like the Beef Pricing Guide sent to you. Pick up can be arranged at the Food Hub or Tantre Farm, but by appointment only. Please email us with BULK BEEF in the Subject line to get specific details.

5.  “IMMUNE BOOSTER” MULTIFARM SHARE NEXT WEEK:  If you are still interested in receiving more local produce and local food artisan products after this share’s distribution, please watch for another email in the next few days, since we are planning to continue providing you with healthy products with easy pick up.  If you are stocked up for the week or uninterested for now, please look for Tantre Farm and our partners on Facebook, Instagram, or Twitter.  Tantre produce will continue to be available at the People’s Food Coop, the Argus Farm Stops of AA, and Agricole Farm Stop in Chelsea  year-round, and eventually hopefully at the Chelsea and Ann Arbor Farmers Markets again this summer.  

WHAT’S PART OF YOUR SHARE

“The Brinery’s” FENNEL LOVE SAUERKRAUT:    This dreamy romance between fronds and fruits has a perfectly balanced fennel bite.  This jar includes green cabbage, apples, carrots, golden beets, fennel, and sea salt.  The Brinery is a local foods business at the Washtenaw Food Hub, specializing in naturally fermented local vegetables and operated by long time Tantré farmer/alum (2001+), David Klingenberger.  Their products are available in many stores in the area, including Whole Foods, Plum Market, Arbor Farms, the Argus Farm Stops in Ann Arbor, and Agricole in Chelsea, etc.  For more information, please visit https://thebrinery.com.  
-How to use: use as a condiment with any dish, especially a perfect topping for tacos and other meat dishes, roasted vegetables, sandwiches, and salads.  
-How to store: Must be REFRIGERATED and will last up to 3 months or longer depending on how you like the flavor.

“Garden Works Farm’s” PEA or SUNFLOWER SHOOTS: Researchers have found that most microgreens can contain up to 40 times higher levels of vital nutrients than their mature counterparts.  They help to alkalize your body, support your immune system and ensure proper cell regeneration.  You will receive ¼ pound of pea shoots or sunflower shoots (which are extremely high in vitamins A & C and calcium) from Garden Works Organic Farm.  They are a certified organic 4.5 acre truck garden and greenhouse farm in Ann Arbor operating year-round with several types of heirloom vegetables, and wheatgrass, sunflower shoots and other microgreens available throughout the year.  Visit Rob MacKercher at both Argus Farm Stops, Peoples Food Coop, and the Ann Arbor Farmers Market or contact gardenworksorganic@gmail.com for more information.
-How to use: use as a salad, blended with chopped radishes, turnips, and cabbage, excellent garnish as a soup, so yummy and tender!
-How to store: store in the refrigerator for up to a week.

“Goetz Family Farm’s RED RUSSIAN KALE:  these have a sweet, mild, cabbage flavor, but the stems are purple, and leaves are deep gray-green, purple-veined, flat, non-curled, and tooth-edged; highest protein content of all the cultivated vegetables; very high in calcium, iron, vitamins A and C, and good source of fiber and folic acid.  Goetz Farm is a 3-generation family farm in Riga, MI.  You can find their produce at both Argus Farm Stops, Ann Arbor Farmer’s Market, Downtown Farmington Farmer’s Market and Chelsea Farmer’s Market.  See https://www.localharvest.org/goetz-family-farm-M56215 for more information.
-How to use: for tender leaves perfect for salads, soups, light cooking.
-How to store: keep in plastic bag or damp towel in refrigerator for up to 1 week.

“Goetz Family Farm’s LETTUCE: a leafy, herbaceous annual grown mostly for salad greens, but especially delicious at this time of year, since it is hoop house grown; rich in calcium, iron, and vitamins A and C
How to use: raw in salads, sandwiches, or use in soups.
How to store: refrigerate in plastic bag for 3-5 days.

“Goetz Family Farm’s SWISS CHARD: close relative of garden beets; multi-colored, large veined, semi-crinkly, dark green leaves; mild flavor with slight sweetness at this time of year, since it is hoop house grown; good source of vitamins A, E, and C, as well as iron and calcium.
How to use: greens can be prepared like spinach, and stalks like asparagus; good steamed, sauteed, stir-fried, and in soups.
-How to store: wrap in damp cloth in a plastic bag and refrigerate for up to 2-4 days.  

“Harvest Kitchen’s” BLACK BEAN STARTER BROTH: This Michigan black bean infused Vegetable Stock Starter Broth is perfect for simmering with Tantre Farm veggies for making a quick soup or light stew.  Rich in protein and lightly seasoned with fresh parsley, garlic, and a dash of cayenne pepper.  Harvest Kitchen (https://harvest-kitchen.com) produces their products in the kitchens at the Washtenaw Food Hub and sells at the Ann Arbor Farmers Market, Whole Foods, both Argus Farm Stops, and Agricole in Chelsea.  For more details about meal plans or gift ideas, contact Magdiale at info@harvest-kitchen.com.
-How to use: good foundation for a light soup or stew
-How to store:  It will keep for 3-5 days in the fridge.

“Raterman Bread’s “ SOURDOUGH BREAD: This Original Sourdough bread is provided by Washtenaw Food Hub kitchen tenant, Nick Raterman of Raterman Bread, using non-GMO flour. The sourdough is a prebiotic and probiotic and is made fresh with no preservatives or additives by fermentation of dough with naturally occurring lactobacilli and yeast making it more nutritious and easier to digest. Other varieties and sizes are available at the Saturday Ann Arbor Farmers Market and Webster Farmers Market on Sundays.  You can reach Nick at Nick.Raterman@gmail.com or on Facebook @RatermanBread.
-How to use: roast it with chicken, good as toast or sandwiches, use as a bread bowl for soup, make homemade croutons or stuffing
-How to store: lasts for 4 to 5 days at room temperature

“Kapnick Orchard’s FUJI APPLES: crisp, pale-ivory to white flesh, crunchy and low in acid, sweet-tart flavor with notes of honey and citrus; originally crossed between a Red Delicious and an old Virginia Rails Genet apple; excellent source of vitamin C, which helps boost the immune system. Kapnick Orchards (http://www.kapnickorchards.com) supply apples and other products year-round at their farm market in Britton, MI.  They can also be found at the Argus Farm Stops and Agricole Farm Stop, the Ann Arbor Farmers Market, the Saline indoor Farmers Market, and 3 winter markets in Canton. For more information email kapnicks@tc3net.com.
-How to use: good for snacking, salads, and also baking
-How to store: can be stored for several months in the refrigerator

“Zingerman’s Creamery” CREAM CHEESE:  a fresh, soft mild-tasting cheese with a slightly grassy tartness and smooth, soft texture made using old-world techniques with local milk.  Zingerman’s Creamery specializes in making cow’s and goat’s milk cheeses, gelato, and sorbets, and are located at the Cheese Shop on the South Side of Ann Arbor.  For more information you can go to their website at https://www.zingermanscreamery.com/about-us or call them at 734-929-0500.
-How to use: good on bagels, crepe fillings, dips, frostings, soups, etc
-How to store: refrigerate for up to 1 or 2 weeks

“Ginger Deli’s” SWEET/SOUR KOHLRABI SALAD: This salad is 100% vegan and gluten free.  It can also be nut-free, if you choose not to add the crushed peanuts and dried shallot cup.   This salad is featuring Tantre Farm’s shredded kohlrabi, carrot, daikon radish, and a pickled Tantre watermelon-radish rose, along with a green papaya and a dash of cilantro, mint, and mango with a dressing in a separate cup of water, lime, honey, garlic, chili flakes, rock sugar, and vinegar.  This salad is created by Ginger Deli (www.gingerdeli.com), a tenant at the Washtenaw Food Hub producing Vietnamese cuisine that packs colorful flavors with a dash of style. Usually found with prepared sandwiches, pho soup, etc. at University of Michigan hospital and Argus Farm Stops in Ann Arbor, and Agricole in Chelsea.
-How to use: when ready to use, take dressing out of cup and toss with shredded vegetables and top with cup of nuts and shallots
-How to store: in refrigerator for 3 days

CARROTS:  You will receive 2 kinds of carrots in a plastic bag.  Chantenay (orange root that is shorter than some, but have greater girth with broad shoulders and taper towards a blunt, rounded tip; most commonly diced for use in canned or prepared foods) and Napoli (a specialized orange variety with a sweet taste; 7” roots are cylindrical, smooth, and blunt with edible, green leaves).
-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:   Refrigerate dry and unwashed roots in plastic bag for up to 2 weeks; stores best in near freezing conditions around 32 degrees and 95% humidity.

POTATOES:  You will receive a net bag of 4 varieties of potatoes including 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!), Kerr’s Pink (very pale skin and cream flesh; mealy, cooked texture, so makes a good specialty/salad potato variety; good roasted, mashed, or in salads), Mountain Rose (rosy-skinned inside and out, these versatile, all-purpose spuds are deliciously moist, but not waxy textured. Excellent baked, mashed or fried), and  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 or breathable container; ideal temperature is 38-48 degrees with high humidity (80-90%).  A basement or very cool closet will work.  If too warm or stored with onions or apples, they will shrivel and sprout.

DAIKON RADISH (White Korean): This daikon will be in a mixed net bag with Watermelon Radish.  It looks like an overgrown white carrot, similar to a Daikon Radish, but blunt-tipped on end, with a lightly mild radish taste.
-How to use: chop or slice into small pieces and saute with olive, salt, and a sprinkle of turmeric; can be eaten fresh, cooked, or pickled; greens are also edible and can be used like any tender green.
-How to store:  not as hardy as you may think, so store wrapped in plastic to keep them crisp for up to a week.This looks like an overgrown purple carrot with internal color ranging from pale purple to white with purple streaks; good, sweet, eating quality, and will be bagged with the beets.

WATERMELON RADISH:  This radish variety will be in a mixed net bag with Daikon Radish; this heirloom Chinese variety is a large, 2-4”, round radishes with unique dark magenta/pink flesh and light green/white skin along with a sweet, delicious taste.
-How to use:  soups, stews, steamed, roasted, eaten raw in salads, pickled, excellent julienned and tossed with your favorite dressing.
-How to store: Store dry and unwashed in plastic bag in refrigerator for up to 2 weeks; can last for 2-4 months if stored in cold, moist conditions like beets.

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 “recipes” at the end, and many recipe ideas will pop up.  Have fun searching!

TANTRÉ FARM SLAW (A simple, easy salad!) Serves 4.
2 medium beets, grated
1 small kohlrabi
3 orange carrots, grated
1 daikon radish, grated
1 watermelon radish, grated
sesame or sunflower seeds, toasted
olive oil or toasted sesame oil
lemon juice
salt and pepper to taste
Grate vegetables into a bowl.  Toast sesame or sunflower seeds.  Add when cooled.  Add olive oil and lemon juice as a salad dressing to suit your taste.  Be careful of too much liquid.  The tartness of the lemon should be prominent.  Any combination of root vegetables can be used.  Serve immediately or add some Brinery sauerkraut for an added zing along with some fresh pea or sunflower shoots!

BUTTER-FRIED BABY CARROTS (http://www.happystove.com/recipe/282/Butter+Fried+Baby+Carrots)
1 lb. Baby Carrots
1 /2 stick unsalted butter
Salt to taste
In a non-stick large skillet, on low to medium heat, melt enough butter to generously cover the whole surface of the pan.  When the butter is melted, add immediately the carrots in the pan and let cook, uncovered, stirring frequently until the carrots are soft and slightly brown.  Adjust with some salt and pepper and serve hot as appetizer or as side dish for white and light meat or fish.  Add a zing with a little Brinery’s sauerkraut.

FRESH CARROT JUICE (from Simple Food for the Good Life by Helen Nearing)
1 lb Carrots
1/2 lb Apples
2 beets, sliced and peeled
Core the apples, but do not peel.  Cut them in quarters.  Put carrots, apples and beets through juicer or blender.  Chill and serve.

CREAM CHEESE APPLE DIP (https://amindfullmom.com/caramel-apple-dip-tip-to-keep-apples-from-browning)  Serves 12.
1 package of Cream Cheese at room temperature
1 cup Greek yogurt plain
1/3 cup maple syrup
2 teaspoons vanilla extract
chopped dark chocolate and chopped nuts optional
Apples to dip
Combine the cream cheese, yogurt, maple syrup, and vanilla until well combined. Cover and refrigerate for at least 30 minutes to let flavors combine together. 
Before serving, top chocolate and nuts if desired. Serve with apples, crackers, pretzels, and assorted fruit. 

APPLE AND CARROT “SUPPER HERO” MUFFINS (https://cookieandkate.com/apple-carrot-muffins-recipe) Makes 12 muffins.
2 cups packed almond meal or almond flour (10 ounces)
1 1/2 cups old-fashioned oats (certified gluten free if necessary)
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon fine sea salt
Optional mix-ins: 1/2 cup chopped walnuts (I used pecans), or raisins or chocolate chips
1/2 cup honey or maple syrup
3 eggs
6 tablespoons unsalted butter, melted
1 cup grated Apple (about 1 1/2 apples)
1 cup peeled and grated Carrots (about 3 carrots)
Preheat the oven to 350 degrees Fahrenheit. Line a 12-cup standard muffin tin with paper muffin cups (I didn’t because I have full faith in my muffin pan, but use them if you’re uncertain).  In a large bowl, combine the almond meal, oats, cinnamon, baking soda, salt, and optional mix-ins, if using.  In a separate bowl, whisk together the honey, eggs and butter. Whisk in the grated apple and carrots. Pour the mixture into the dry ingredients, mixing until just combined.  Spoon the batter into the muffin cups, filling each to the brim. Bake until the muffins are nicely browned on top and a knife inserted in the center of a muffin comes out clean, 25 to 30 minutes. Allow muffins to cool completely before storing.  Store leftover muffins in an airtight container in the fridge or freezer. Add a dollop of Cream Cheese on top for a little extra protein.

VEGETARIAN BEAN, SWISS CHARD AND LEMON SOUP  (from Polwig.com food blog)  Serves 6
2 cans of Cannellini Beans
4 cups vegetable stock (or 1 quart Harvest Kitchen Bean Stock)
1 Tbsp olive oil
2 Carrots
2 celery stalks
1 onion
1 lb Potatoes
1 red pepper
1 lemon
Handful Fresh thyme
1 bunch Swiss Chard and/or a bag of Red Russian Kale
1 Tbsp cumin
Dice the onion and celery (you can also add the leafy ends).  Clean the carrots, or scrape them and then cube.  On medium heat saute onions, celery and carrots with 1 tablespoon olive oil.  When they are cooking, dice the peppers add to the pot and cook while you roughly chop the chard and cut potatoes into edible slices or cubes.  When onions have become translucent and peppers a little softer add chard and potatoes.  Top with drained cannellini beans, 1 squeezed lemon (squeeze juice, and then quarter the lemon and cook with the soup) and a bunch of thyme. Add vegetable stock and cumin.   Bring to boil and simmer until the potatoes are soft.  Discard the lemons and serve warm.
Notes:  This soup also freezes really well so if you make a bigger batch you can have it as a pick me up for up to 3 months.  Delicious with Raterman’s bread or the Brinery’s sauerkraut!

GREENS AND VEGGIES POTAJE (from Capay Organic Farm CSA “Farm Fresh To You” website)
1 cup parboiled Carrots
1 small onion, chopped
1 1/2 cups cubed, par-boiled Potatoes
1 cup chopped tomato
1/4 tsp cumin
1 bunch Swiss chard and/or a bag of Red Russian Kale, chopped
1 cup cooked Black Bean  
Salt and pepper to taste  
In a medium saucepan, combine carrots, potatoes and approximately 1 cup water.  Simmer on low heat for 30 min, or until a fork pierces easily.  Add onion, tomato and cumin, and simmer for an additional 10 minutes.  Add beans, collard leaves, salt and pepper and simmer for 5 minutes.  Serve over rice and with Kohlrabi Salad.

APPLE AND WATERMELON-RADISH SALAD WITH FETA AND WALNUTS (https://www.foodandwine.com/recipes/apple-and-watermelon-radish-salad-with-feta-and-walnuts)  Serves 4.
1/3 cup walnuts
2 tablespoons cider vinegar
1 1/2 tablespoons mayonnaise
1 tablespoon walnut oil
1 tablespoon extra-virgin olive oil
Kosher salt and freshly ground pepper
5 cups Pea Shoots (3 1/2 ounces), cut crosswise into thirds
2 medium Watermelon Radishes (6 ounces), peeled and thinly sliced on a mandoline
1/2 Fuji apple—cored and thinly sliced on a mandoline
2 1/2 ounces feta cheese, crumbled (1/2 cup)
2 Tbsp. snipped chives
Preheat the oven to 350°. Spread the walnuts in a pie plate and toast for 8 minutes, until lightly golden and fragrant. Let cool, then coarsely chop.  Meanwhile, in a large bowl, whisk the cider vinegar with the mayonnaise, walnut oil and olive oil and season with salt and pepper. Add the pea shoots, radishes, apple, walnuts, feta cheese and chives and toss to coat. Serve right away.

SWISS CHARD, RADISH, AND EGG BREAKFAST BOWL (https://www.beautifuleatsandthings.com/2018/01/05/swiss-chard-radish-and-egg-breakfast-bowl) Serves 2.
1 bunch Swiss Chard, stems removed and coarsely chopped
½ lb Daikon and/or Watermelon Radishes, sliced
1 small onion sliced
2 cloves garlic minced
2 Tbsp olive oil
2 large eggs
Salt and pepper to taste
On medium heat, add oil, garlic, onion, and radishes to skillet. Cook until veggies are tender. Add Swiss chard to skillet, and toss to make sure that all ingredients are mixed. Cook until Swiss chard is tender and add salt/pepper to taste. Distribute evenly into small, serving bowls. In the same skillet, on medium heat, crack eggs (making sure not to disturb the yolk). Fry until the egg white is firm and the yolk is slightly set. Place each egg on top of each bowl and Enjoy! Add pea or sunflower shoots as garnish

Tantre Farm CSA Newsletter
MIDWINTER MORNING’S DREAM SHARE
February 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.

WELCOME TO THE MIDWINTER MORNING’S DREAM SHARE!
We find ourselves dreaming of a new growing season of small, green sprouts pushing through the moist, fertile soil as we spend these cold winter days in the glowing lights deep between the stacks of root cellar vegetables: carrots laden with beta carotene and anthocyanins, rainbow-colored potatoes, crispy radishes, and earthy smells of kohlrabi.  It is within this context that we find many days spent in the middle of piles of last year’s vegetables and the dream of this year’s future garden.  It is from this genesis that we bring to you this month’s food of the season with the collaboration of our good friends at Garden Works, the Brinery, Harvest Kitchen, Raterman Bread, and Second Spring Farm.  Thanks to our very small, hardworking winter crew of Jbird, Jimmy, and Harold for helping pull these shares together for you!  Hope you enjoy this community effort of food goodness!

**PLEASE READ THIS!!  We will be distributing your share in 2 containers: 1 3/4-bushel wooden crate and our usual half-bushel, summer share box.  If you are able, we would like you to return the boxes, so we can reuse them again.  You may want to bring your own bags, coolers, or boxes to transfer everything on Saturday, so you don’t have to remember to return the boxes. The other option is for you to take the boxes and just return them to the Food Hub porch or Tantre Farm at another time, or to the Ann Arbor Farmers Market on a Saturday morning when it is convenient for you.  If you are not able to return them, that’s okay too.   At 9 PM tonight you will receive an automated Pick Up Reminder email that will describe your chosen Pick Up location in more detail.  Please ask for help if you need any help loading your share, since we will have extra farm crew to help at the Hub and the Farm. Also, if you haven’t made your final payment yet, please make sure that your check or cash (in a labeled envelope) goes into the CSA Payment Envelope at each Distribution Site on Saturday. All CSA members at Argus and Agricole will need to mail their payment to the farm, since we are not able to pick up payments at these sites. Please give Deb a courtesy email/text/call at 734-385-6748, if you can’t make it to your scheduled Distribution Site on time, so we know what your situation is, so we don’t have to track you down. More storage tips can be found on our website under CSA Info>Veggie Id or Recipes>Produce Information Organized by Parts of the Plant.

Thanks for sharing our midwinter dream with you as we prepare for the warmth of spring and summer.  

–Deb and Richard

ANNOUNCEMENTS

1.  INTERNSHIPS AVAILABLE:  Tantre Farm is looking for self-motivated interns/apprentices with a positive attitude and good work ethic, who would like to work on a bio-intensive, small-scale, organic farm. Responsibilities may include soil preparation, planting, cultivation, cover cropping strategies, harvesting, and marketing. They need to be willing to work 8-10 hours/day and be willing to live semi-communally with some cooking and cleaning responsibilities since this is a work-learning experience.  We offer room, board, and a negotiable stipend dependent on experience and performance.  Basic season is from April through November, but we will consider anyone willing to work at least 3 or more of these months.  We do have some part-time jobs available as well, but it is a bit more seasonal and it is without room and board.   Please spread the word and have those interested review our description on our website and fill out an application:  http://www.tantrefarm.com/internships.  Please have them text Deb at 734-385-6748 or email us at info@tantrefarm.com.  Thanks for your help in spreading the word.  

2. SUMMER CSA 2020:  If you are interested in our Summer CSA, please sign up for $630 on our online registration at http://tantrefarm.csasignup.com.   Also, remember that you can get a $10 discount if you use the Coupon Code “2020 EARLY BIRD” on the Check Out page anytime before February 29. The Early Bird discount is offered through the last day of February in honor of National CSA Day on February 28. Please let us know if you have any problems, and we will help you figure it out.

3.  4th Annual Chelsea CSA Fair: 5 Healthy Towns is hosting a CSA Fair at Agricole Farm Stop on Feb. 23 from 11 PM to 2 PM.  Please come visit Tantre Farm’s table in Chelsea to make your Early Bird payment for our Summer CSA for $620, while you’re there.   These early payments are really helpful towards buying seeds, repairing equipment, and purchasing other farming supplies. This is a great time to join the festivities, order a hot drink, and sign up for our Summer CSA. Hope to see you there on Sunday!

4. HARVEST KITCHEN “PREPARED FOOD” OPPORTUNITIES:
If you’re too busy some days to find the time to prepare a healthy, tasty meal for your family, or there are weeks when you would enjoy a delicious, prepared meal by professional chefs, then you may be interested in ordering a meal or single item dish from Harvest Kitchen’s website: http://harvest-kitchen.com. If you’re interested in delicious, farm-to-table foods delivered to your home, your office, or picked up in some other convenient location, then check on the various meal plan options listed. Harvest Kitchen also is focused in finding businesses interested in corporate wellness, who would like to offer healthy lunches to their employees, so please let us know if your office or business is interested in learning more about this.   We have worked closely with our executive chef, Magdiale, to continue to consult and advise as Harvest Kitchen works in close partnership with Tantre Farm’s seasonal produce list. All dietary needs can be accommodated as well. If you would like to hear more specific details, please send us an email with HARVEST KITCHEN in the subject line or go directly to their website above.

5. GRASS-FED BEEF:  Just to let you know, if you are interested in frozen beef, we still have Tantre Farm pasture-raised beef available for sale, so please feel free to send us an email order.  In general, they will be sold in bulk or by the cut, since we have USDA slaughtered beef.  Please let us know if you would like the Beef Pricing Guide sent to you. Pick up can be arranged at the Food Hub or Tantre Farm, but by appointment only. Please email us with BEEF in the Subject line to get specific details.

6.  EXTRA PRODUCE AVAILABLE:  If you are still interested in potatoes, carrots, radishes, onions, kohlrabi, or spinach (didn’t have enough for the shares yet) after this share distribution, please contact us at Tantre Farm or visit us at the Saturday Ann Arbor Farmers Market.  We will continue to set up at the Market every Saturday (as long as it’s not too cold).  Market starts at 8 AM and ends at 2 PM for these “winter hours”.   If you have “liked” us on Tantre Farm’s Facebook page, we usually let you know when we are coming and what we are bringing.  The People’s Food Coop, the Argus Farm Stops of AA, and Agricole in Chelsea also continue to carry much of our produce throughout the winter and early spring.  

WHAT’S PART OF YOUR SHARE

BEETS:  This beet variety will be in a mixed bag with White Daikon and Watermelon Radish.  Red Ace Beets (round, smooth, deep red roots with sweet flavor when eaten raw or cooked).  
-How to use: roots good in juices, soups, stews, roasted, boiled, steamed, excellent grated raw into salads or baked goods.
-How to store:  store unwashed in plastic bags in hydrator drawer of refrigerator for up to 2 weeks.

“Raterman Bread’s “ SOURDOUGH BREAD: This Original Sourdough bread is provided by Washtenaw Food Hub kitchen tenant, Nick Raterman of Raterman Bread, using non-GMO flour. The sourdough is extremely high hydration and is made fresh with no preservatives or additives. Other varieties and sizes are available at the Saturday Ann Arbor Farmers Market and Webster Farmers Market on Sundays.  You can reach Nick at Nick.Raterman@gmail.com or on Facebook @RatermanBread.

“Harvest Kitchen’s” CARROT CAKE: Harvest Kitchen (www.harvest-kitchen.com) has created this custom-made, Carrot Cake (featuring Tantre carrots and blended with eggs, flour, oil, spices, pecans, etc. and topped with a cream cheese frosting with Calder cream cheese, sugar, vanilla, and butter). Harvest Kitchen produces their products in the kitchens at the Washtenaw Food Hub and sells at the Ann Arbor Farmers Market, Whole Foods, both Argus Farm Stops, and the new Agricole in Chelsea.  For more details about meal plans or gift ideas, contact Magdiale at info@harvest-kitchen.com.
-How to use: Cut and serve!  Yum!!
-How to store: It will keep for 2-3 days on the counter at room temperature or 5-6 days in the fridge.

CARROTS (Orange, Red, Purple):  You will receive 4 kinds of carrots in 2 plastic bags.  Chantenay (orange root that is shorter than some, but have greater girth with broad shoulders and taper towards a blunt, rounded tip; most commonly diced for use in canned or prepared foods) and Napoli (a specialized orange variety with a sweet taste; 7” roots are cylindrical, smooth, and blunt with edible, green leaves).   Malbec (smooth, uniform 10″ long red roots with consistent, rich red internal color for multiple uses) and Purple Haze (bright purplish-red roots with bright orange interior and a sweet flavor; cooking will cause the color to fade).
-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:  Refrigerate dry and unwashed roots in plastic bag for up to 2 weeks; stores best in near freezing conditions around 32 degrees and 95% humidity.

KOHLRABI (Kossak):  This is a giant variety of kohlrabi that lasts a long time in storage and is NOT woody on the inside.  It can grow up to 8-12 inches in diameter; delicious bulbous member of the cabbage family, that grows above ground; green skin and sweet, crisp, apple-white flesh; tubers and leaves are good sources of vitamins C and A, calcium, potassium, and fiber.  The outer skin should be cut off before you eat it, since it’s very fibrous.  It can also be cut off in sections and brushed with lemon juice to keep the flesh from oxidizing on the unused parts.
-How to use: absolutely delicious raw in slaws (see newsletter recipe), or sliced as sticks with dip; also good cut in chunks, steamed and then mashed with potatoes, added to soups or stews or roasted.
-How to store: keep in cold storage for up to 4 months

“Garden Works Farm’s” PEA SHOOTS: Researchers have found that most microgreens can contain up to 40 times higher levels of vital nutrients than their mature counterparts.  They help to alkalize your body, support your immune system and ensure proper cell regeneration.  You will receive ¼ pound of pea shoots (which are extremely high in vitamins A & C and calcium) from Garden Works Organic Farm.  They are a certified organic 4.5 acre truck garden and greenhouse farm in Ann Arbor operating year-round with several types of heirloom vegetables, and wheatgrass, sunflower shoots and other microgreens available throughout the year.  Visit Rob MacKercher at the Ann Arbor Farmers Market year round or contact gardenworksorganic@gmail.com for more information.
-How to use:  use as a salad, blended with chopped radishes, turnips, and cabbage, excellent garnish as a soup, so yummy and tender!
-How to store: store in the refrigerator for up to a week.

ONIONS:  You will receive a mixed net bag of these 2 varieties of onions.  Copra (medium-sized, dark, yellow-skinned 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) and Red Zeppelin (medium to large, globe-shaped bulbs with deep red color and will store for six months or more under proper conditions).
-How to use: good in French onion soup, great for salads, soups, sandwiches, slices, grilled, roasted, stir-fried, etc.
-How to store:  can last for 3 to 6 months if kept in a cold, dark place, but remove any ones starting to go soft from the others.  Just cut out the bad part, chop up the rest of the onion and freeze.

POTATOES:  You will receive a net bag of 2 varieties of potatoes including 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 Mountain Rose (rosy-skinned inside and out, these versatile, all-purpose spuds are deliciously moist, but not waxy textured. Excellent baked, mashed or fried).  You will also receive a net bag of a larger amount of 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 or breathable container; ideal temperature is 38-48 degrees with high humidity (80-90%).  A basement or very cool closet will work.  If too warm or stored with onions or apples, they will shrivel and sprout.

DAIKON RADISH (White Korean): This daikon will be in a mixed bag with Beets and Watermelon Radish.  It looks like an overgrown white carrot, similar to a Daikon Radish, but blunt-tipped on end, with a lightly mild radish taste.
-How to use: chop or slice into small pieces and saute with olive, salt, and a sprinkle of turmeric; can be eaten fresh, cooked, or pickled; greens are also edible and can be used like any tender green.
-How to store: not as hardy as you may think, so store wrapped in plastic to keep them crisp for up to a week.This looks like an overgrown purple carrot with internal color ranging from pale purple to white with purple streaks; good, sweet, eating quality, and will be bagged with the beets.

WATERMELON RADISH:  This radish variety will be in a mixed net bag with daikon radish and beets; this heirloom Chinese variety is a large, 2-4”, round radishes with unique dark magenta/pink flesh and light green/white skin along with a sweet, delicious taste.
-How to use:  soups, stews, steamed, roasted, eaten raw in salads, pickled, excellent julienned and tossed with your favorite dressing.
-How to store: Store dry and unwashed in plastic bag in refrigerator for up to 2 weeks; can last for 2-4 months if stored in cold, moist conditions like beets.

“The Brinery’s” SAUERKRAUT:   You will be receiving a jar of Up North: cabbage, carrots, parsnips (carrots and parsnips are from Second Spring Farm).  The Brinery’s sauerkrauts are raw, unpasteurized, and traditionally fermented. It is a cornerstone of health, both mentally and physically.  Steeped in the ancient art and necessity of fermentation, every jar carries the culture onward.  Filled with flavor and beneficial bacteria, your microbiome will thank you!  The Brinery is a local foods business at the Washtenaw Food Hub, specializing in naturally fermented local vegetables and operated by long time Tantré farmer, David Klingenberger.  For more information, please visit www.thebrinery.com.  
-How to use: use as a condiment with any dish, especially meat dishes, salads, roasted veggies, or sandwiches.  
-How to store: Must be REFRIGERATED up to 3 months or longer depending on how you like the flavor, since it will get stronger with more age. *NOTE: This sauerkraut jar has NOT been canned, so store in refrigerator.

“Second Spring Farm’s” BUTTERNUT SQUASH:  light, tan-colored skin; small seed cavities with thick, cylindrical necks; bright orange, moist, sweet flesh.  Tantre’s squash has sadly dwindled away, 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 butternut from Cedar, MI.
-How to use:  bake, steam, roast until tender in chunks, thin wedges or in half; 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) at 45-60 degrees with 60-75% humidity; will also store at room temperature.

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 “recipes” at the end, and many recipe ideas will pop up.  Have fun searching!  Lots and lots of ideas!

TANTRE FARM OVEN-ROASTED HARVEST VEGETABLES (Keep in mind, any combination of the following root vegetables will work.  Roasted veggies are standard at many Tantre Farm meals.)
1 c. beets, quartered or chunks
1 c. carrots, quartered or chunks
1/2 lb. unpeeled multi-colored potatoes, cut into chunks if large
3-4 onions, sliced
1 c. daikon radishes and/or watermelon radishes, cut into coins
1 c. winter squash, cut into chunks
3-4 Tbs. vegetable or olive oil
1/2 tsp. salt
1/4 tsp. pepper
2 tsp. chopped sage or rosemary
Preheat oven to 375 degrees.  Combine any combination of vegetables above in large bowl, except parsley.  Drizzle oil over.  Sprinkle with garlic, rosemary, salt and pepper; toss gently to coat.  Bake for 30 minutes in 1 or 2 roasting pans or until vegetables are beginning to slightly brown. Turn the vegetables 2 or 3 times during cooking to prevent burning.  Then increase heat to 425° and add chopped parsley (or may be added as a fresh garnish at the very end), toss vegetables, and bake for another 10 to 15 minutes, stirring once, until vegetables are tender and lightly browned.

TANTRÉ FARM SLAW (A simple, easy salad!) Serves 4.
2 medium beets, grated
3 large red and orange carrots, grated
1 watermelon radish, grated
1 daikon radish, grated
2-3 scallions or 1 red onion, chopped (optional)
sesame or sunflower seeds, toasted
olive oil or toasted sesame oil
lemon juice
salt and pepper to taste
Grate vegetables into a bowl.  Chop scallions, if desired, and add to bowl.  Toast sesame or sunflower seeds.  Add when cooled.  Add olive oil and lemon juice as a salad dressing to suit your taste.  Be careful of too much liquid.  The tartness of the lemon should be prominent.   Serve immediately or add some Brinery sauerkraut for an added zing along with some fresh pea shoots!

CARROT PUDDING (from AllRecipes.com by Judith Nees) 
1.5 pounds carrots, chopped 
2 eggs 
3/4 cups white sugar 
1/2 teaspoon vanilla extract 
3/4 teaspoons baking powder 
1/4 cup all-purpose flour 
Preheat oven to 350 degrees F. Steam or boil carrots until tender; mash. In an electric mixer with whisk attachment or by hand, beat eggs into carrots, one at a time. Beat in sugar, vanilla and baking powder. Fold in flour. Pour into a 2 quart baking dish. Bake in preheated oven 30 minutes, until puffed and set.

CARROT AND DAIKON SLAW (Makes 2 servings)
4 carrots, peeled and cut into 1/8 in. julienne (matchsticks)
1 six-inch daikon radish, peeled & cut into julienne
1 tsp. toasted sesame oil
2 tsp. canola oil
1 tsp. unsalted rice vinegar
1 tsp. sea salt
Combine all ingredients in bowl, cover and let stand at least 1/2 hour.  Season to taste, and serve.    Add a dollop of Brinery sauerkraut for an extra zing along with some fresh pea shoots!

STIR-FRIED DAIKON (from Farmer John’s Cookbook: The Real Dirt On Vegetables by John Peterson) Serves 4.
2 tablespoons peanut oil
1/4 cup sliced scallions or 1 small onion
3 medium daikon radishes, thinly sliced (about 3 cups)
10–12 red radishes, thinly sliced
2 tablespoons water
2 tablespoons soy sauce
1 teaspoon sugar
1/4 teaspoon hot chili oil or more to taste (optional)
2 Tbsp finely chopped parsley
Heat the peanut oil in a wok over high heat. Add the scallions; stir-fry for 30 seconds. Add the daikon and red radishes; stir-fry for 1 minute. Add the water and continue stir-frying until all the water has all evaporated.  Add the soy sauce, sugar, and chili oil, mixing everything together vigorously and cooking for 30 seconds more. Immediately transfer to a serving platter.  Serve hot.  May garnish with finely chopped parsley.  This makes a great meal with teriyaki salmon and a bowl of rice and Harvest Kitchen carrot cake!

EASY BUTTERNUT SQUASH SOUP (from www.onceuponachef.com by Jennifer Segal)  Serves 6-8
7-8 cups (2 1/2 lbs) pre-cut butternut squash
1 red bell pepper, roughly chopped
1 medium yellow onion, roughly chopped
3 cloves garlic, smashed and peeled
7 cups water
1 Tbsp salt
2 Tbsp sugar, plus more if necessary
1/2 cup heavy cream
Fresh thyme sprigs, for garnish (optional)
Combine all of the ingredients except for the heavy cream in a large soup pot.  Bring to a boil, then cover and simmer for 35 minutes.  Using a hand-held immersion blender, puree the soup until silky smooth.  (Alternatively, cool the soup slightly, then puree in a blender in batches, making sure to leave the hole in the lid open to allow the steam to escape.)  Stir in the heavy cream and bring to a simmer.  Taste and adjust seasoning (depending on the sweetness of the vegetables, you may need up to a tablespoon more sugar).  Ladle the soup into bowls and garnish with fresh chopped thyme or thyme sprigs, if desired.  Delicious with Raterman’s bread!

SCALLOPED SQUASH AND POTATOES (from Farm-Fresh Recipes by Janet Majure)
3 cups butternut squash, peeled and cut into chunks
2 cups diced potatoes
1/3 cup chopped onion
1/2 cup chopped cooked ham
1/4 cup flour
1 Tbsp chopped parsley
1 tsp salt
1/4 tsp pepper
1/4 tsp ground nutmeg
1 1/3 cups whole milk
2 Tbsp butter
Place half of squash and potatoes in a greased 1 1/2-quart casserole dish.  Sprinkle half the amount of ham and onions.  Whisk together flour, parsley, salt, pepper, and nutmeg with milk.  Pour half the mixture over vegetables.  Dot with half the butter.  Repeat layers.  Cover and bake at 350 degrees for 45 minutes.  Uncover and bake 10-15 minutes, or until vegetables tender.

SPICY SQUASH BROWNIES (from Mad Mares Cookbook)
1 cup cooked and mashed winter squash
1 1/4 cup whole wheat or unbleached flour
1 cup brown sugar, firmly packed
1 tsp baking powder
2 tsp cinnamon
1 tsp ground ginger
1/2 tsp nutmeg,
1/2 tsp baking soda
1/2 tsp salt
1/4 cup buttermilk or sour milk
1/4 cup oil
1 tsp vanilla
2 eggs, well beaten
1/2 cup chopped nuts
Combine all ingredients and beat well.  Pour into greased 13×9-inch pan.  Bake at 375 degrees for 30-40 minutes.

MIDNIGHT SUNSET: A GINGER AND BEET JUICE COOLER (from Learning to Eat Locally)  Makes 1/2 gallon.
1 qt cooking water from 4-6 beets cooked in 2 qts water (strain in a sieve if grainy)
1 qt water
1 cup light brown sugar, packed
1 cup lemon juice
1 1/2 Tbsp coarsely chopped ginger
Ginger ale (optional)
In a gallon jug or plastic juice container, combine beet juice, water (reserving 1 cup), sugar, lemon juice, stirring until sugar is dissolved.  In a small saucepan, bring the reserved cup of water and ginger to a boil.  Reduce heat to medium, and simmer until water is reduced to about half of its original volume.  Strain ginger liquid into beet juice, discarding ginger pieces.  Cover and chill in refrigerator for at least an hour.  Shake before serving, and pour over ice.  If you are using ginger ale, pour equal parts ale and Midnight Sunset in each glass, or combine them to taste.  Throw in a handful of frozen Locavorious blueberries for added flavor!

STEAMED KOHLRABI WITH LEMON BUTTER (from Farm-Fresh Recipes by Janet Majure)  Serves 4
1 bulb kohlrabi
2 Tbsp butter
1 Tbsp lemon juice
1 clove garlic, minced
1 Tbsp minced fresh parsley
1-2 Tbsp minced lemon balm
Salt and pepper, to taste
Trim kohlrabi, but do not peel.  Steam over simmering water, covered, for about 40 minutes or until tender.  Cool slightly, then peel and chop.  In saucepan, melt butter over medium heat; stir in lemon juice, garlic, and parsley.  Cook 2 minutes.  Add kohlrabi and lemon balm; toss to coat.  Season with salt and pepper.

KOHLRABI VEGETABLE STEW (from The Rolling Prairie Cookbook by Nancy O’Connor)
2-3 medium kohlrabi (maybe a quarter or half of a giant one)
1 Tbsp olive oil
1 large onion, cut in slivers
3 medium carrots, cut into 3/4-inch chunks
2 medium potatoes, cut into 3/4-inch chunks
1 cup peeled chopped tomatoes
4 cups vegetable broth
1 bay leaf
1/2 tsp dried oregano
1 tsp salt
Freshly ground black pepper, to taste
1 Tbsp Dijon mustard
1/2 tsp molasses
Peel kohlrabi bulb and cut into large chunks. Set aside.  Heat oil in a large pot over medium heat.  Add onions and saute for several minutes.  Add kohlrabi bulb chunks, carrots, potatoes, tomatoes, broth, bay leaf, oregano, salt, pepper, molasses and mustard.  Turn up heat to medium-high and bring to a boil.  Reduce heat to medium-low, cover and simmer for about 15 minutes, or until veggies are not quite tender.  Add kohlrabi (or collard/kale) leaves after de-ribbing leaves and cut into thin strips.  Then simmer, uncovered for another 10 minutes, or until veggies are just cooked.

Tantre Farm CSA Newsletter
THANKSGIVING SHARE
November 23, 2019

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.

HAPPY THANKSGIVING, EVERYONE!
The Polar Express steamed down upon us with ice and snow and below normal temperatures these past few weeks.   Thanks to the help of a few of our hardy CSA members, we were able to dig up tons of root vegetables with our scanty farm crew. We managed to harvest the majority of the Thanksgiving Share of tubers and roots and stack them into the root cellar by working both Saturdays and Sundays these past two weekends.  We also slid thousands of crates into the squash room and the insulated panel truck to prevent freezing of kohlrabi, cabbage, and squash.   Now after several days, the cold has lifted and the sun, so sweet and gentle, has faithfully returned to warm and thaw the earth.  So many early winter/fall field items such as kale, Brussels sprouts, parsley, rosemary are still edible, but not perfect, maybe even a bit wilted, but please be understanding of what weather extremes they have just endured.  We have met the end of our fall season with an abrupt and dramatic, instant moment. Our farm has so much to share with all of the community of hungry beings–from the red-bellied woodpecker collecting the last sweet, sagging persimmons from our backyard trees to the cows being turned out in the fields to glean the last of the stubbly cabbage and broccoli stems and to lick and gnaw the frozen taste of summer watermelons like so many giant boulders left to their jellied translucence for the cows to gently snuffle the sweet remains of this muddy, icy end of 2019.

The vegetables for this bountiful distribution have been compiled into 1 big wooden (1 3/4-bushel) crate,  1 smaller wooden crate (1 1/9 bushel), and a 1 wax cardboard box (the usual one for the Summer CSA, so 1/2 bushel).  You may want to bring your own containers or bags, if you don’t want to haul these containers home.  You can also return them anytime to the Farm or the Ann Arbor or Chelsea Farmers’ Market throughout this winter.  Most of the following items can be stored for long-term (especially the root vegetables) or preserved very simply, so please note storage or simple cooking tips listed below, or on our website.  **Also, if you’re having trouble identifying any unfamiliar produce, please look for “Veggie ID” on our website under CSA INFO or RECIPES tabs.

Please feel free to give us a call or e-mail throughout the fall, winter, and spring, if you are interested in a refill of any of the following produce.  We are planning on being at the Ann Arbor Farmers’ Market on Wed., Nov. 27, for any last minute Thanksgiving purchases.  We will continue coming to the Ann Arbor Farmers Market on Wednesdays and Saturdays throughout December and then also on Saturdays for Jan. – April, as much as the weather allows us.  We will also continue to be at the Chelsea Winter Farmers Market from Nov. 30 through December 14.  If you have “liked” us on Tantre Farm’s Facebook page or Instagram, you will know when we are coming, since we will try to keep you updated.  Also, throughout the fall and winter, we will continue delivering our produce into Ann Arbor to the People’s Food Coop, Argus Farm Stop on Liberty and Packard in Ann Arbor, and Agricole Farm Stop in Chelsea.

We also offer some Winter Share opportunities.  Our online registration will open soon for our collaborative Winter Solstice CSA on December 21, which honors the shortest day of the year.  We also will keep you informed about our Midwinter Morning’s Dream CSA and Summer CSA of 2020.  More descriptions of these shares on our website, and we will send a separate email announcement for each one when sign ups are ready.

Thank you for buying locally and seasonally.  We wish you a safe, healthy, and enjoyable Thanksgiving!
–Deb, Richard & the 2019 Tantre Farm Crew

HARVEST KITCHEN–PREPARED FOODS:  
Need some help for holidays? Harvest Kitchen is cooking up a  fantastic Thanksgiving feast featuring local birds, local produce, and tempting pumpkin and pecan pies.  Supplement your holiday meal or let Harvest Kitchen take care of everything you need.  Also, be sure and check out Harvest Kitchen’s website at http://harvest-kitchen.com, if you’re interested in fresh, delicious, farm to table meals delivered right to your door or some other convenient location. Just check on the various meal plan options or gift cards.

THANKSGIVING TURKEYS: 
Thanksgiving turkeys are available to order from Two Tracks Acres, a 10 acre farm in Grass Lake, Michigan. These are free-range, broad-breasted white turkeys that range 11-22 pounds. Turkeys are $4.50/lb, and are fresh (not frozen) with on farm pickup the Tuesday before Thanksgiving. Contact Stephanie Willette at twotracksacres@gmail.com or visit the website www.twotracksacres.com.  

WHAT’S PART OF YOUR SHARE?

BEETS (Red Ace):  You will receive these roots in a mixed net bag with celeriac.  These round, smooth, deep red topless roots with sweet flavor when eaten raw or cooked.  
-How to use: roots good in juices, soups, stews, roasted, boiled, steamed, excellent grated raw into salads or baked goods.
-How to store:  store unwashed in plastic bags in hydrator drawer of refrigerator for up to 2 weeks.

BRUSSELS SPROUTS:  You will receive 2-3 stalks of tiny, green cabbage-like sprouts with mildly pungent, mustard-like flavor. These sprouts are very easy to break off and seem to store better while still on the stalk until ready for use.
-How to use:  Boil or steam for 5-10 minutes without overcooking, so they are still bright green; toss with olive oil, lemon juice, salt and pepper, or a pat of butter; excellent roasted or stir-fried.
-How to store:  Refrigerate for up to a week or more unwashed in a plastic bag in hydrator drawer.  

GREEN CABBAGE (Storage No. 4): solid blue-green heads are round with a tapered base, have delicious, crisp leaves, and are capable of long-term storage into spring; 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 several months, and just peel off outer leaves as needed.

CARROTS (Red, Orange, and Purple):  You will receive these topless, frost-sweetened carrots in separate plastic bags.   Malbec (beautiful red roots throughout, best cooked to deepen the color and improve the texture; excellent carrot flavor for stews and vegetable dishes), Chantenay (shorter than other cultivars, but have greater girth with broad shoulders and taper towards a blunt, rounded tip; most commonly diced for use in canned or prepared foods), and Purple Haze (bright purplish-red roots with bright orange interior and a sweet flavor).  You will also receive a separate bunch of Sugarsnax (smooth, uniform, 9-inch tapered roots that are tender and sweet).
-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:  Refrigerate dry and unwashed roots in plastic bag for up to 2 weeks

CAULIFLOWER (Romanesco): lime green, spiraled heads with pointed, spiraled pinnacles; crisp and mild.
-How to use: Raw for salads and dips, steamed, sautéed, or roasted.
-How to store: Sweetest and best when used within a week when stored in the refrigerator, but can last up to 2 weeks.

CELERIAC (Celery Root):   You will receive these roots in a mixed net bag with beets.  This root is a small rather ugly, knobby, brown vegetable skin with white flesh when peeled; taste is a wonderful cross between strong celery and parsley; high in carbohydrates, vitamin C, phosphorus, and potassium; any recipes in the A to Z Cookbook.
-How to use: can be eaten raw in slaws or salads or cooked in soups, stews, purees; can also be baked, boiled, or sauteed; after peeling should be soaked in lemon juice to prevent discoloration of the flesh.
-How to store: refrigerate in plastic bag for up to a month; may also be dried and used as a seasoning.

GARLIC (German White): You will receive the garlic in a net bag mixed with the onions.  Garlic is a bulb of several papery white cloves; believed to help in fighting infections, cancer prevention, and bolstering the immune system.
-How to use:  Excellent in all cooking; make garlic butter with 1/2 cup of softened butter mashed with four minced cloves of garlic
-How to store: store for several months in a cool, dark, dry, well-ventilated place; if cloves begin to get soft or moldy, break off bad part, chop, and pack into small jar filled with olive oil, then refrigerate (great gift idea) or freeze.  

FRESH HERBS:  Please keep in mind that these herbs have been through subzero temperatures and have bounced back, but may not be in supreme “summer” shape though the delicious oils and aromas are still in tact.  You will receive both Parsley (dark green leaves—curly or flat-leaf are interchangeable–strong parsley/celery flavor for use dried or fresh; 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) and Rosemary (pine needle-like leaves used with potatoes, bread doughs, risottos, mixed vegetables, and meat dishes, as well as in sweet dishes such as lemonade, creams, custards, and syrups).
-How to store: Place in plastic bag and store in refrigerator up to a week or put herb bunch in jar with 2 inches of water.  

KALE:  You will receive Rainbow Lacinato (unique “purple dino” kale that has deeply curled leaves in dusky-green with bright purple stems and veins) and Green Curly (well-ruffled, curly green leaves on green stems; this variety makes a good, roasted “kale chip”).  These bitter greens are remarkably sweeter after several frosts!  Kale has a sweet, mild, cabbage flavor and is a rich source of phytochemicals, which may ward off various forms of cancer; very high in calcium, iron, vitamins A, C, and K.
-How to use:  Boil or steam until color brightens (Colors will darken or fade if overcooked, and then can be mushy, tasteless, and less nutritious); great in omelets, quiches, lasagna, casseroles, soups, stews, gravies, and smoothies.
-How to store:  Refrigerate unwashed in plastic bag for to 2 weeks.  
-How to freeze:  Blanch washed greens for 1-2 minutes, rinse in cold water, drain, and pack into air-tight containers, or just destem, chop, and freeze in bags.  

ONIONS:  You will receive the onions in a net bag mixed with the garlic.  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) and Red Zeppelin (medium to large, globe-shaped bulbs with deep red color and will store for six months or more under proper conditions).
-How to use: good in French onion soup, great for salads, soups, sandwiches, slices, grilled.
-How to store:  can last for 3 to 6 months if kept in a cold, dark place, but remove any ones starting to go soft from the others.  Just cut out the bad part, chop up the rest of the onion and freeze.

POTATOES:  Everyone will receive a few mixed net bags of the following varieties of potatoes including: Kerr’s Pink (very pale skin and cream flesh; mealy, cooked texture, so makes a good specialty/salad potato variety; good roasted, mashed, or in salads), 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), 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; ideal temperature is 38-45 degrees with high humidity (80-90%).  A basement or very cool closet will work.  If too warm or stored with onions or apples, they will shrivel and sprout; light turns them green; don’t refrigerate, since the starches turn to sugars.

PIE PUMPKIN (Baby Bear): bright orange skin with dry, sweet flesh
-How to use: Excellent for pies (For other ideas see winter squash)
-How to store: store whole pumpkins at room temperature up to a month or for 2 to 3 months in moderately cool conditions (45-60 degrees with 60-75% humidity).

DAIKON RADISHES: These purple daikon will be in a mixed net bag with watermelon radish and the white daikon will be by itself.  Alpine (the smooth, attractive roots are white with green shoulders; looks like an overgrown green carrot, but with a slightly mild radish taste; crunchy and sweet texture; good macrobiotic root that is good for the gut) and K-N Bravo (looks like an overgrown carrot with beautiful, lavender-purple color; good, sweet, eating quality).
-How to use:  excellent julienned, sliced, used in a salad or tossed with your favorite vinaigrette; good eaten fresh, cooked, or pickled
-How to store: not as hardy as you may think, so store wrapped in plastic to keep them crisp for up to 2 weeks

WATERMELON RADISH:  This radish variety will be in a mixed net bag with the purple daikon.  Watermelon Radish is an heirloom Chinese variety; large, 2-4”, round radishes with unique dark magenta flesh and light green/white skin along with a sweet, delicious taste; very mild.
-How to use:  soups, stews, steamed, roasted, eaten raw in salads, pickled, excellent julienned and tossed with favorite dressing.
-How to store: Store dry and unwashed in plastic bag in refrigerator for up to 2 weeks; can last for 2-4 months if stored in cold, moist conditions like beets.

SAUERKRAUT:   We are pleased to offer TWO jars of the Brinery’s Sauerkraut: Galaxy Rose (featuring Tantre Watermelon Radish) and Shielding Rose (featuring Heirloom Garlic).  The Brinery is a local foods business, specializing in naturally fermented local vegetables and operated by long time Tantré farmer alum, David Klingenberger.  For more information, please visit www.thebrinery.com.  
-How to use: use as a condiment with any dish, especially meat dishes, salads, roasted veggies, or sandwiches.  
-How to store: Must be REFRIGERATED up to 1 year or longer depending on how you like the flavor, since it will get stronger with more age. *NOTE: This sauerkraut jar has NOT been canned, so store in refrigerator.
***
Sauerkraut Background & Recipes:  http://articles.baltimoresun.com/2013-11-27/entertainment/bs-md-sauerkraut-and-turkey-20131125_1_sauerkraut-reuben-sandwich-cabbage!
www.saveur.com/article/Recipes/Turkey-with-Sauerkraut-Riesling-and-Pork-Sausages
www.timesunion.com/living/article/Sauerkraut-on-New-Year-s-a-Pennsylvania-tradition-561496.php
www.cooking.nytimes.com/recipes/1016892-sauerkraut-and-apples

WINTER SQUASH:  You will receive all of the following varieties:  
*Acorn (small, green ribbed squash with pale yellow flesh)
*Butternut (light, tan-colored skin; small seed cavities with thick, cylindrical necks; bright orange, moist, sweet flesh; longest storage potential of all squash)
*Carnival (multicolor Sweet Dumpling with colorful patches and flecks of dark and light green, orange, and yellow; sweet flesh and edible skin)
*Jester Acorn (about the size of Carnival squash, but with better eating quality; an oval, ivory-colored squash with green striping between the ribs that is tapered on both ends with small to average ribs)
*Black Forest Kabocha (smaller size kabocha; dark green, flat-round fruits; buttercup size with no button on end; orange flesh is medium-dry and sweet)
*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)
-How to store:  Keep for several months (depending on the variety) at 45-60 degrees with 60-75% humidity; will also store at room temperature.  **Here is a great link, which offers good advice for storing winter squash: https://bonnieplants.com/library/how-to-store-winter-squash/

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”, and many recipe ideas will pop up.  

TANTRÉ FARM SLAW (A simple, easy salad!) Serves 4.
2 medium beets, grated
3 large carrots (any color), grated
1 watermelon radish, grated
sesame or sunflower seeds, toasted
olive oil
lemon juice
salt and pepper to taste
Grate vegetables into a bowl.  Chop onion, if desired, and add to bowl.  Toast sesame or sunflower seeds.  Add when cooled.  Add olive oil and lemon juice as a salad dressing to suit your taste.  Be careful of too much liquid.  The tartness of the lemon should be prominent.   Serve immediately or marinate for a few hours in the refrigerator. Variations:  Add shredded cauliflower, daikon radish, Brussels sprouts, chopped parsley, etc.

ROASTED BRUSSELS SPROUTS AND CAULIFLOWER WITH ORANGE (from Bon Appetit, December 2004)
1 cauliflower (about 2 lbs), cut into 1-inch florets
1 lb fresh Brussels sprouts, thawed and patted dry, halved if large
1/4 cup olive oil
1/4 cup minced onion
2 garlic cloves, minced
1 Tbsp grated orange peel
1/2 cup fresh orange juice
1/3 cup chopped fresh parsley
Orange slices
Additional chopped fresh parsley for garnish
Preheat oven to 450 degrees.  Combine first 6 ingredients in large bowl; toss to coat.  (Can be made 2 hours ahead. Let stand at room temperature.)  Spread vegetables on large rimmed baking sheet.  Sprinkle with salt and pepper.  Roast in oven until lightly browned and almost tender, stirring once, about 12 minutes.  Pour orange juice over.  Roast until vegetables are tender and juices evaporate, about 8 minutes.  Stir in 1/3 cup chopped parsley.  Transfer to serving dish; garnish with orange slices and chopped parsley.

CELERIAC AND APPLE SALAD (from Victory Garden by Marian Morash)  Makes 5 cups
1 large celeriac (about 1 lb)
1/2 cup orange juice
3 firm tart apples
1/2 cup mayonnaise
1 cup chopped celery
1/2 cup chopped walnuts
Salt and freshly ground pepper, to taste
Peel and julienne celeriac into matchstick pieces.  Toss with orange juice until coated.  Peel, core, and chop apples; mix with celeriac.  Marinate for 10 minutes, turning often; strain, reserving juices.  Place mayonnaise in a large bowl, and little by little, add orange juice marinade until thinned to the point where it coats a spoon thickly.  Beat smooth and combine with the drained celeriac, apples, celery, and nuts.  Marinate for 2 hours, season with salt and pepper, and serve.

SCALLOPED SQUASH AND POTATOES (from Farm-Fresh Recipes by Janet Majure)
3 cups dry winter squash (kabocha, butternut, or red kuri), peeled and cut into chunks
2 cups diced potatoes
1/3 cup chopped onion
1/2 cup chopped cooked ham
1/4 cup flour
1 Tbsp chopped parsley
1 tsp salt
1/4 tsp pepper
1/4 tsp ground nutmeg
1 1/3 cups whole milk
2 Tbsp butter
Place half of squash and potatoes in a greased 1 1/2-quart casserole dish.  Sprinkle half the amount of ham and onions.  Whisk together flour, parsley, salt, pepper, and nutmeg with milk.  Pour half the mixture over vegetables.  Dot with half the butter.  Repeat layers.  Cover and bake at 350 degrees for 45 minutes.  Uncover and bake 10-15 minutes, or until vegetables tender.

STIR-FRIED DAIKON (from Farmer John’s Cookbook: The Real Dirt On Vegetables by John Peterson) Serves 4.
2 tablespoons peanut oil
1/4 cup sliced scallions or 1 small onion
3 medium daikon or watermelon radishes, thinly sliced (3 cups)
10–12 red radishes, thinly sliced
2 tablespoons water
2 tablespoons soy sauce
1 teaspoon sugar
1/4 teaspoon hot chili oil or more to taste (optional)
2 Tbsp finely chopped parsley
Heat the peanut oil in a wok over high heat. Add the scallions; stir-fry for 30 seconds. Add the daikon and red radishes; stir-fry for 1 minute. Add the water and continue stir-frying until all the water has all evaporated.  Add the soy sauce, sugar, and chili oil, mixing everything together vigorously and cooking for 30 seconds more. Immediately transfer to a serving platter.  Serve hot.  May garnish with finely chopped parsley.  This makes a great meal with teriyaki salmon and a bowl of rice!

SPICY COCONUT PUMPKIN (from Farmer John’s Cookbook by John Peterson and Angelic Organics)  Serves 3-4
3 Tbsp butter
1 Tbsp vegetable oil
1 large onion, thinly sliced (about 2 cups)
1 Tbsp minced fresh ginger
2-3 tsp curry powder
1 tsp finely chopped jalapeno or Serrano pepper
1/2 tsp ground cloves
1/4 tsp ground cardamom
1 1/2 lbs pie pumpkin (about 1/2 medium or 1 small pie pumpkin), peeled, seeded, and cut into 1-inch pieces
1 1/2 cups coconut milk
1 Tbsp raisins
1 tsp maple syrup or brown sugar
Salt and freshly ground black pepper, to taste
1 bunch kale
Heat the butter and oil in a heavy pan over medium heat.  Add the onion; saute until lightly browned, about 20 minutes.  Add the ginger; cook for 3 more minutes.  Stir in the curry powder, jalapeno, cloves, and cardamom; cook for 2 minutes, stirring constantly.  Add the pumpkin chunks, coconut milk, raisins, and maple syrup.  Cover; cook over low heat until the pumpkin is tender, about 30 minutes.  Uncover; if the sauce is thin, let the coconut milk boil away until the mixture thickens to your liking.  Season with salt and pepper to taste.  For a hearty meal, enjoy this over a bed of basmati rice accompanied by kale and chutney.

CARROT PUDDING (from AllRecipes.com by Judith Nees)
1 1/2 lbs carrots, chopped
2 eggs
3/4 cup white sugar
1/2 tsp vanilla extract
3/4 Tbsp baking powder
1/4 cup all-purpose flour
Preheat oven to 350 degrees.  Steam or boil carrots until tender; mash.  In an electric mixer with whisk attachment or by hand, beat eggs into carrots, one at a time.  Beat in sugar, vanilla and baking powder.  Fold in flour.  Pour into a 2-quart baking dish.  Bake in preheated oven 30 minutes, until puffed and set.

COOKED GREENS WITH PARSLEY AND GARLIC (from Mad Mares Cookbook)
6 cups greens (arugula, bok choy, kale, spinach, chard, collards, etc.)
2 large cloves garlic
Sea salt
1 bunch parsley leaves
1 or 2 Tbsp olive oil
1 tsp paprika
1 tsp cumin
1 lemon, cut into wedges
Make a mixture of greens.  Wash greens well and cut away stems.  Put greens in a pot, cover, and steam (putting tougher greens on the bottom) until tender, about 8-10 minutes.  Chop roughly.  Put garlic, a little salt and fresh parsley in a food processor.  Mix until everything is finely chopped (or by hand chop garlic, then add parsley and salt, and chop into rough paste).  Gradually warm oil with paprika and cumin in a large skillet.  Add the parsley paste and mix with oil.  Add greens and cook everything together for about 1 minute, until excess moisture has evaporated from skillet.  Garnish with lemon wedges.  

ITALIAN POTATOES WITH ONION AND ROSEMARY (from www.gardenguides.com)  Makes 4 servings
2 1/4 lbs potatoes, scrubbed, and thinly sliced (about 4 cups)
1 large onion, peeled and thinly sliced (about 1 3/4 cup)
2 cloves garlic, chopped
1/3 cup dry white wine
2 Tbsp chopped fresh flat-leaf parsley
2 tsp chopped fresh rosemary
Salt and freshly ground black pepper, to taste
Cook the potatoes in a microwave oven at full power for 7-8 minutes, until fork-tender.  (You can also boil the potatoes for 30-35 minutes in 4 cups of water to which 2 teaspoons of salt have been added.)  Set the potatoes aside until cool enough to handle.  Preheat a large nonstick skillet over medium-low heat. In the hot skillet, combine the onion, garlic, and wine. Stir to combine thoroughly and cook for about 15 minutes, until the onion is very soft.  Add the potatoes, parsley, and rosemary.  Mix well and mash with the back of a wooden spoon to form a large pancake.  Season with salt and pepper to taste.  Raise the heat to medium and cook for about 15 minutes, until the potatoes are browned and somewhat crusty underneath.  Position a plate upside down over the pan, flip the pancake out onto the plate so that the cooked side is up, and then slide it back into the pan.  Cook for about 15 minutes more, until the second side is crusty.  Serve hot.

ROSEMARY-ROASTED MASHED POTATOES (from The Maine Potato Catalog 2003 by Wood Prairie Farm)  Serves 6
8 cups (2 lbs) dry potatoes cut into 1-inch cubes
1 Tbsp olive oil
1/2 tsp dried rosemary, crushed or 1 Tbsp fresh
1/2 tsp pepper
Cooking spray or light amount of oil
3/4 cup hot water
1/4 cup chopped onion
1/4 cup grated fresh Parmesan cheese
1/4 tsp garlic powder or 1 clove garlic, minced
8 oz container sour cream
Preheat oven to 425 degrees.  Combine first 5 ingredients in a shallow roasting pan coated with cooking spray; toss well to coat.  Bake for 30 minutes or until tender.  Combine water and remaining ingredients in a large bowl; add potato mixture.  Mash with a potato masher to desired consistency.  Serve immediately.

ROSEMARY-SPIKED CABBAGE (from https://www.bbcgoodfood.com/recipes/2435/rosemaryspiked-cabbage)
1 cabbage
4 Tbsp goose fat (or olive oil)
4 shallots (substitute onions)
1 rosemary sprig
2 whole garlic cloves
Quarter the cabbage, remove the core and shred the leaves. Blanch in a pan of boiling salted water for 3 mins, then hold under a cold tap to cool. Drain well. Heat the goose fat in a pan and sauté the shallots, rosemary sprig and garlic cloves for 5 mins, until golden. Discard the garlic and rosemary, toss in the cabbage, stir-frying until reheated. Season and serve.

WATERMELON RADISH SALAD (from http://www.inerikaskitchen.com/2011/01/watermelon-radish-salad-recipe.html)
2 large watermelon radishes
Juice of 1/2 lemon
2 Tbsp olive oil
Sea salt, to taste
Peel the very outer layer off the radishes–not too much, because you still want the outer layer to look green.  Grate or shred the watermelon radishes using a Kyocera julienne slicer, or the largest holes of a box grater, or your food processor.  In a large bowl, toss the watermelon radish shreds with the lemon juice and olive oil, and add a pinch of salt. Taste and add more salt if you like.  Serve chilled.