Tantre Farm CSA Newsletter
Extended Fall CSA Share
WEEK #2
Oct. 6-12, 2018

If needed, please contact Richard Andres & Deb Lentz at 2510 Hayes Rd. Chelsea, MI 48118 e-mail: tantrefarm@hotmail.com phone: 734-475-4323 website: www.tantrefarm.com.

In our newsletter, we try to give you an accurate listing of the produce in your box; however, since the newsletter is published often before the harvest, we may sometimes substitute some vegetables for others.  **Also, if you’re having trouble identifying any unfamiliar produce, please look for “Veggie ID” with additional information on our website under CSA INFO or under RECIPES.

We  try to keep the printed newsletter to a 2-page maximum, which means that we won’t list all the share items’ descriptions every week, but refer you to previous newsletters for information on items that have already appeared in your shares.  

THIS WEEK’S SHARE

ARUGULA:  an aromatic, bright salad green with a peppery mustard flavor
-How to use: add to salads, soups, and sautéed vegetable dishes
-How to store: very perishable, so use up quickly; store in plastic bag with a paper towel in refrigerator for up to 5 days.

GREEN BEANS (Jade):  long, slender, deep green, filet bean with firm texture and good taste).  
-How to use: raw in salads, steamed, sautéed, stir-fried, etc.
-How to store: refrigerate in plastic bag for up to 1 week.

RED ACE BEETS AND GREENS:  round, smooth, deep red roots with sweet flavor and beautiful, medium-tall, red-veined green leaves.
-How to use: greens can be substituted for spinach and chard in recipes; roots good in soups, stews, roasted, boiled, steamed, excellent grated raw into salads or baked goods.
-How to store: separate roots from leaves and store unwashed in plastic bags in hydrator drawer of refrigerator for up to 2 weeks; store greens wrapped in damp cloth in plastic bag for up to 1 week.

NAPA CABBAGE: crinkly, thickly veined leaves, which are cream-colored with celadon green tips; unlike the strong-flavored waxy leaves on round cabbage heads, these are thin, crisp, and delicately mild; good source of vitamin A, folic acid, and potassium.
-How to use: use raw, saute, bake, or braised; common in stir-fries and main ingredient in traditional kimchi; also eaten raw as a wrap for pork or oysters; the outer, tougher leaves are used in soups.
-How to store: refrigerate, tightly wrapped, up to 5 days.  

CARROTS (Romance): blunt-tipped, deep orange roots with impressive flavor for a summer-harvested carrot; excellent greens this week!  Good in Carrot Top Soup!!
-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

SWEET CORN (Potawatomi):   excellent sweet flavor with yellow kernel; contains a significant amount of vitamin A, B-complex, phosphorous and potassium along with vegetable protein. * We don’t treat our corn with pesticides, so you may find some earworms enjoying the corn too; just break off the damaged part and cook the rest of the ear.
-How to use: ears of corn can be steamed in 1-2 inches of water for 6-10 minutes, or drop ears into boiling water (enough to cover) for 4-7 minutes; ears of corn can also be roasted unhusked in the oven or outside grill for about 20 minutes.
-How to store: refrigerate with husks on, and use as soon as possible to retain sweetness and flavor.

U-PICK FLOWERS (only available on the farm):  Every summer we plant a variety of flowers for drying or fresh bouquets.  We welcome  you to the farm to pick your flowers on any day of the week until the first frost, but please contact us if it will be on other days besides Wednesdays and Fridays, so we can make sure to be around to show you where to go.  A bouquet per household of up to 15 stems will be part of your share, if you are able to come and pick it.  You may want to bring a vase/jar to keep your flowers fresh going home, but we will have donated yogurt containers to fill with water as well.  Your bouquet is part of your share, although you may always feel free to make a donation to pay for seeds, if you like.  Extra bouquets are $5.

ONIONS:  You will receive Red Zeppelin (medium to large, globe-shaped bulbs with deep red color) and Copra (medium-sized, dark yellow-skinned storage onions; excellent storage onion staying firm and flavorful after most other varieties have sprouted; highest in sugar of the storage onions).  
-How to store:  will store for six months or more, if kept in a cold, dark place, but remove any ones starting to go soft from the others.

SWEET PEPPERS:  You will receive Carmen (6 inch long, tapered fruit that ripens from green to a deep “carmine” red; sweet taste in salads and when roasted and fully red-ripe) or Cornitos (exceptionally sweet, smaller versions of Carmen , but can be bright yellow or red when ripe; “bull’s horn” pepper type).
-How to use:  eat raw for best nutrient retention; can be added to soups, stews, omelets, quiches, stir-fries, etc.; excellent stuffed.
-How to store: refrigerate unwashed in hydrator drawer for 1-2 weeks.

POTATOES (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.
-How to store:  Keep unwashed in cool, dark place in paper bag

RADICCHIO:  This beautiful, gourmet, salad vegetable is often called “Italian chicory”;  colorful, white-veined, red leaves with appealingly bitter, nut-like texture; bitter and spicy taste which mellows if it is grilled or roasted.
-How to use: raw in salads, roasted, grilled, sauteed; excellent side dish for rich dishes; pairs nicely with beef roast or stews.
-How to store: refrigerate in plastic bag/damp towel for 1-2 weeks.

RADISHES (Bacchus):  stunning, purple, round radish with white inner flesh. Very good flavor and not too hot.
-How to use: raw, roasted, used in soups, sliced in salads, sandwiches, or stir-fries, grated in slaws; radish greens are delicious in soups or stir-fries and are an excellent source of vitamins A, C, and the B’s!
-How to store: refrigerate in plastic bag/damp towel for 1-2 weeks.

TATSOI: an Asian green with small, spoon-shaped, thick, dark-green leaves with tangy, sweet flavor.
-How to use: commonly eaten raw in salads, but can be cooked in stir-fries/soups.
-How to store: refrigerate in plastic bag or wrap in a damp towel for up to a week.

WATERMELON:  You will receive Starlight (10-12 pound round fruit; deep green with highly contrasting black stripes and pink flesh; excellent flavor with crisp texture) or Mini Love (sweet and firm, oval-round fruits avg. 3–5 lb. Distinctive, bright green rind with dark green stripes and dense, bright red flesh)
-How to use: slice, dice and serve as drinks, salads, or salsa.
-How to store: if melon seems not quite ripe, store at room temperature until sweet smell is coming from the soft, stem end; then store in the refrigerator.

WINTER SQUASH: You will receive each of the following: Butternut (light, tan-colored skin; small seed cavities with thick, cylindrical necks; bright orange, moist, sweet flesh; longest storage potential of all squash) and Red Kuri (Orange Hokkaido) (type of Hubbard squash that is reddish-orange in color with a brown, “corky“ stem; round to oval; about 4-7 pounds; medium-dry, medium sweet orange flesh; good for pies and purees).
-How to use: Slice in half, scoop seeds out and bake with a little water in baking pan at 350 degrees for 40 minutes or until tender; boil or steam chunks for 15-20 minutes, or until tender (peel skins off “before” or “after“ cooked, but “after” is easiest when it’s cooled); mash cooked squash with butter; purée cooked squash for creamy soup, or add uncooked chunks to soups or stews; add small amounts to yeast breads, muffins, cookies, pies, oatmeal, etc.
-How to store:  Keep for several months (depending on the variety) in a dry, moderately warm (50-60 degrees), but not freezing location with 60-75% humidity; will also store at room temperature.

ANNOUNCEMENTS

1. EARTH OVEN REPAIR WORKSHOP at Tantre Farm on Oct. 13 at 10 AM:  For those of you who have ever been to the farm on a Friday night, you have smelled the wood fire or the aroma of homemade pizza made for the farm crew every week. Right now it needs some tender, loving care as it has some cracks that have developed over time, so on Sunday, Brendan from Earth L’oven will be demonstrating how to add a new insulation layer to this earth oven.  In this day-long workshop, you will learn about ratios of sand, clay, and other materials that are optimal for making earth baking domes, folding, and mixing the materials. Bring some rain/mud boots for stomping, and please dress for the weather! Children are welcome, but must be supervised (of course, there is plenty to see and play with on site). Pack yourself a lunch or dinner and come hang out!  This workshop costs $5/adult.  Please feel free to come for all or part of the day. You can text or call at 734-385-6748, if you need to come late and want to see if we are still constructing it. Please call Brendan at 734-709-1792, if interested in an earth oven on your own property.

2. SAUERKRAUT PRESERVING WORKSHOP at the Washtenaw Food Hub on October 14 from 6 to 8 PM:  Come make your own sauerkraut at the WASHTENAW FOOD HUB using Tantre Farm produce! Brinery Fermentation Expert, Melissa, will be leading this Farm-to-Fermentation workshop that will cover the basics of wild vegetable fermentation. Participants will take home a jar of fermenting sauerkraut made during the workshop. Please register with “SAUERKRAUT” in the subject line by email with your NAME, EMAIL ADDRESS, and PHONE NUMBER. $10 fee for materials and other ingredients. 

3. THANKSGIVING CSA Registration is OPEN!   A more detailed email notice about this will come out to you soon.  You can also read more details about the Thanksgiving Share on our website under “CSA Info”, and sign up on our website.  This share is a one-time pick-up of 60 to 80 pounds of produce for winter storage or to stock up on vegetables before the holiday for $125. This share will be available for pick up on Nov. 23 (the Saturday before Thanksgiving) at the Ann Arbor Farmers’ Market from 7 A.M. until Noon and Tantré Farm from 2-5 P.M.

4. PICK UP TIMES & LOCATIONS REMINDERS:
Ann Arbor Farmers’ Market (Wed.)–7 A.M. to 12 P.M.
Farm (Wed.)–10 A.M. to 7 P.M.
Washtenaw Food Hub (Wed.) –6 P.M. to 8 P.M.
Pure Pastures (Wed)–9 A.M. To 7 P.M.
Farm (Fri.)–2 P.M. to 7 P.M.
Community High School (Sat.) –7 A.M. to 12 P.M.
Washtenaw Food Hub (Sat.)—9 A.M. to 12 P.M.
Argus (Sat)– 10 A.M. to 7 P.M.
Agricole (Sat)—8 A.M. to 5 P.M.

RECIPES

SUPER EASY STIR-FRIED NAPA CABBAGE
1 tablespoon vegetable oil
2 cloves garlic, minced
1 pound shredded Napa cabbage
1 tablespoon soy sauce
1 tablespoon Chinese cooking wine
Heat the vegetable oil in a wok or large skillet over medium heat. Stir in the garlic, and cook for a few seconds until it begins to brown. Stir in the cabbage until it is coated in oil; cover the wok, and cook for 1 minute. Pour in the soy sauce, and cook and stir for another minute. Increase the heat to high, and stir in the Chinese cooking wine. Cook and stir until the cabbage is tender, about 2 minutes more.

CORN SALAD WITH RADICCHIO & RED ONION (from https://www.thedailymeal.com/corn-salad-radicchio-red-onion-recipe)
1/2 red onion, thinly sliced
1/2 head of radicchio, sliced into 1/2-inch strips
Olive oil
3 teaspoons red wine vinegar
3 teaspoons sherry vinegar
2 ears fresh corn, kernels removed
Salt, to taste
4-5 leaves fresh basil, chiffonade
Combine the red onion and radicchio in a pan over medium-low heat and sauté with a drizzle of olive oil for about 5 minutes. Once the ingredients have cooked and softened slightly, add in the red wine and sherry vinegars. Sitr to combine and cook for 2-3 minutes, and then remove from heat and add to a medium-sized serving bowl.
Next, take the raw corn (I remove the kernels by running down the ear of corn with a chef’s knife) and add it to the serving bowl with the other ingredients. Toss again and season with salt to taste. To serve, garnish with fresh basil.  Serves 4.

TATSOI STIR FRY
Olive oil  
1 carrot, sliced
2 garlic cloves, minced
6 mushrooms, sliced
1 onion, chopped  
1 bunch tat soi
Saute garlic and onion in olive oil until translucent.   Add carrot slices and saute 3 minutes.  Add sliced tat soi stems and cook another minute.  Salt and pepper to taste.  Add mushroom slices and stir-fry another minute.   Add tat soi greens and steam with a cover for 3 minutes.   Add a little hot water, if necessary.   Serve hot.

Tantre Farm CSA Newsletter
WEEK #18 (LAST WEEK)
Sept. 22-28, 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.            

We  try to keep the printed newsletter to a 2-page maximum, which means that we won’t list all the share items’ descriptions every week, but refer you to previous newsletters for information on items that have already appeared in your shares.  In our newsletter, we try to give you an accurate listing of the produce in your box; however, since the newsletter is published before the harvest, we may sometimes substitute some vegetables for others.  The information provided here is also published each week on our website.  **Also, if you’re having trouble identifying any unfamiliar produce, please look for “Veggie ID” with additional information on our website under CSA INFO or under RECIPES.

If you are new to our CSA, since you signed up with a prorated share, you can find all past newsletters on our website under the NEWSLETTERS tab.

THIS WEEK’S SHARE

GREEN BEANS (E-Z Pick):  a round, tender, dark green, snap bean with good sweet flavor. See Week 8 newsletter for usage and storage tips.

RED ACE BEETS AND GREENS: round, smooth, deep red roots with sweet flavor and medium-tall, red-veined green leaves.  See Week 6 newsletter for usage and storage tips.

BROCCOLI or CAULIFLOWER:  You will receive Gypsy Broccoli (deep emerald green, tiny buds that are clustered on top of stout, edible stems; (well-domed and uniform with a medium-small, bead size and medium-sized stem) or Flame Star Cauliflower (pastel orange cauliflower with 25 more times the beta carotene than white cauliflower).  See Week 5 newsletter for usage and storage tips.

NAPA CABBAGE: crinkly, thickly veined leaves, which are cream-colored with celadon green tips; unlike the strong-flavored waxy leaves on round cabbage heads, these are thin, crisp, and delicately mild; good source of vitamin A, folic acid, and potassium.  See Week 4 newsletter for usage and storage tips.

CARROTS (Romance): blunt-tipped, deep orange roots with impressive flavor for a summer-harvested carrot; excellent greens this week!  See Week 8 newsletter for usage and storage tips.

NO CORN:  We were expecting corn for this week and discovered that this generation isn’t quite ready, but if you are continuing with the Extended Fall shares, we should have some for next week.

U-PICK FLOWERS (only available on the farm):  You may pick 1 bouquet of 16 stems per household for “free” in the u-pick flower garden on the farm one last time or the first time, if you haven’t made it out to the farm until now.  $5 for extra bouquet.

GARLIC:  a bulb of several papery white cloves; believed to help in fighting infections, cancer prevention, bolstering the immune system, etc.   See Week 8 newsletter for usage and storage tips.

FRESH HERBS:  In general, store herbs upright with cut stems in 1 or 2 inches of water and refrigerate for up to 1 week or wrap in slightly dampened cloth or plastic bag and store in refrigerator.  You may CHOOSE ONE bunch (NOT one bunch of each) from the following:
-Cilantro: the flat, delicate, lacy-edged leaves and stems of the coriander plant, which look a lot like flat-leaf parsley, but has a distinctive, almost citrus fragrance that lends itself to highly spiced foods, such as tacos, salsas, soups, stews, and salads.
-Lemon Balm: these fragrant lemon-minty leaves make a delicate herbal tea, served hot or cold; good addition to lettuce or fruit salads and ice cream; nicely paired with grilled fish or lamb and tossed with steamed vegetables; also aids in depression and nausea.
-Italian Flat-Leaf Parsley: Flat leaf or Italian is used primarily in cooking because of its more robust flavor; flat, glossy, dark green leaves have a 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.
-Sage (an herb from an evergreen shrub in the mint family with long, narrow, grayish-green leaves; a musky aroma and a warm and spicy taste; used in making sausages, stews, breads, and teas; enhances meats, vegetables, salads, pickles, and cheese)
-French Sorrel: slightly tart, lemon-flavored green shaped like spinach; excellent for salads, soups, and sauces; can be used in omelets, breads, dressings, or cooked as a side dish.

LETTUCE:  You will receive Green or Red Leaf lettuce and/or Romaine lettuce.   See Week 1 newsletter for usage and storage tips.

ONIONS: You will receive Red Zeppelin (medium to large, globe-shaped bulbs with deep red color and will store for six months or more under proper conditions).  See Week 7 newsletter for usage and storage tips.

ASIAN PEARS:  this apple-shaped fruit has a speckled olive green to pale yellow, smooth skin with white-flesh that is sweet, firm, crisp, juicy and aromatic; favored across the world for their crunchy texture and sweet flesh.  
-How to use: best eaten raw or baked, can be sliced in salads, hot cereals, yogurts, stuffings, sauces, or  butters.
-How to store: ripening can occur either at room temperature or in the refrigerator; remove from refrigerator several days before eating

SWEET PEPPERS:  You will receive Carmen (6 inch long, tapered fruit that ripens from green to a deep “carmine” red; sweet taste in salads and when roasted and fully red-ripe), Red Knight Bell (big, blocky, thick-walled, green-to-red pepper with sweet flesh), Cornitos (exceptionally sweet, smaller versions of Carmen , but can be bright yellow or red when ripe; “bull’s horn” pepper type),  Lipstick (sweet, cone or heart-shaped peppers with juicy, thick flesh; delicious in salads and salsas, but also great for roasting) or Green Bell Peppers (large blocky cells with fruity, slightly sweet flavor with green skin). See Week 13 newsletter for usage and storage tips.

POTATOES:  You will receive Yukon Gold  (yellowish brown skin with yellow dry flesh and pink eyes; long storage and good tasting) and 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). See Week 8 newsletter for usage/storage tips.

RADISHES (Pink Beauty):  pink-colored root with mild, spicy flavor.  See Week 2 newsletter for usage and storage tips.

U-PICK RASPBERRIES (only available on the farm):  Come to the farm and pick a pint for yourself as part of your share.  $4/extra pint.

WATERMELON:  You may choose from Sorbet Swirl (tasty sweet flesh has beautiful pastel swirls of red and yellow; average 10 pound fruits are round to oval with 8-inches diameter)., Sunshine (8-10 pound oval-rounded fruit; green-striped shell with bright yellow flesh, which is brittle, juicy, and very sweet), OR Dark Belle (dark-green skin, bright-red flesh, oblong 5-7 lb. fruit with thin rind, and very sweet flavor). See Week 10 newsletter for usage and storage tips.

WINTER SQUASH (Butternut): light, tan-colored skin; small seed cavities with thick, cylindrical necks; bright orange, moist, sweet flesh; longest storage potential of all squash.  See Week 15 for usage and storage tips.

ANNOUNCEMENTS

1. LAST WEEK OF THE SUMMER CSA, so RETURN YOUR SHARE BOXES: This means Sept. 25 (Wed.), Sept. 27 (Fri.), and Sept. 28 (Sat.) are the last distribution days for our Summer Shares, but please feel free to continue with our Extended Fall CSA program.  See below for details.

2. STILL ROOM: “EXTENDED FALL CSA” SHARE REGISTRION IS OPEN:  This year we are providing a 4-week share, which runs from Sept. 29 – Oct. 26 for $140 celebrating all the bounty of the fall vegetables!  The link for online registration is http://tantrefarm.csasignup.com.  Please sign up by Saturday, Sept. 28 for all 4 weeks.  Please go to our website for more information.  We are prorating these shares as well, so if you need to miss a week of the Extended Fall CSA, just send us an email, and we will register you for the weeks you will receive a share.  Hope to share more of this abundant fall harvest with you throughout October!  Tell your friends and family!!  Due to outside exposure of potentially cold-damaging temperatures in October, we will not have Fall Shares at the Chelsea Farmers Market or at MOVE, since we have no way to protect these shares from the Oct. elements, so please choose alternate pick up locations.  All other sites are the same.  We might add AGRICOLE as a NEW pick up location, so more details soon.

3. LAST ONE!  EDIBLE & MEDICINAL PLANT WALK Sept. 25 from 6-8 PM: We are offering our last Wed. plant walk at Tantre Farm with the guidance of our local foraging expert, Rachel Mifsud. On these leisurely walks we will be looking for edible, medicinal, and otherwise useful plants and mushrooms. The cost is $15 for Tantre CSA members or $20 for nonmembers. Kids 12 and under FREE! You may bring cash, check or pre-register at https://squareup.com/store/willforageforfood

4. THANKSGIVING CSA on November 23:  This CSA is NOT open for registration just yet, because we are finalizing some new Pick Up locations, but we wanted to let you know to “save the date”, since it will open soon.  A more detailed email notice will come to you in the next week or so.  This share is a one time pick up of 60 to 80 pounds of produce for winter storage or to stock up on vegetables before the holiday for $125.  This share will be available for pick up on the Saturday before Thanksgiving at the Ann Arbor Farmers’ Market from 7 A.M. until Noon, at Tantré Farm from 2-5 P.M, and other locations TBD.

5. PICK UP TIMES & LOCATIONS REMINDER:
*Ann Arbor Farmers’ Market (Wed.)—7 A.M. to 12 P.M.
*MOVE Fitness & Wellness Studio (Wed)—8 A.M. to 12 P.M.
*Farm (Wed.)—10 A.M. to 7 P.M.
*Washtenaw Food Hub (Wed.)—6 P.M. to 8 P.M.
*Pure Pastures (Wed.) (limited site) —10 A.M. To 7 P.M.
*Farm (Fri.)—2 P.M. to 7 P.M.
*Community High School (Sat.) —7 A.M. to 12 P.M.
*Washtenaw Food Hub (Sat.)—9 A.M. to 12 P.M.
*Chelsea Farmers’ Market (Sat.)—8 A.M. to 12 P.M.
*Argus-Packard (Sat) (limited site)—10 A.M. to 6 P.M.

BUILDING BRIDGES WITH CARBON
by Richard and Deb

For all plants that grow, the bridge for soil minerals from soil to root is the carbon.  Carbon creates a very efficient way for the minerals to flow into the plant.  Without this ancient carbon of decomposed plant and animal matter, the plant can not absorb  nutrients and soil minerals as efficiently.  The more carbon that is present in the soil, the better and more available the nutrients are for the plant.  For those of us who grow food, we are elementally dependent on the soil carbon cycle for the health of our gardens and our farms.  

Even at this moment as we look out this window and listen to the ducks, which quack and quack incessantly as the breeze blows through the trees, our minds are carried away from the farm. We are wondering about all of the severe storms on the coasts and in the ocean, all the burning tundra of the north and all of the burning Amazon to the south, and we wonder how soon before so many more millions of people are displaced from their homes by severe weather brought on by too much carbon in the atmosphere.  We are so dependent on carbon in the soil that it is ironic that the biggest environmental crisis on the planet is being caused by the carbon in the air.  The rapidly accumulating carbon in the atmosphere seems to be causing the planet to heat up just like any farmer’s hoop house, which in turn is causing the ice caps to melt, changing ecosystems, changing weather patterns, and changing growing zones.  This quickly advancing omnicide of all life seems to be caused by excess, human-produced carbon in the atmosphere. How do we move to a zero emissions culture and economy?  Perhaps we should just crawl into a cave and take a vow of poverty, chastity, and humility, sitting in silence, and let the earth recover from all our extractive, industrial greed.  Perhaps we could practice deep diaphragmatic breathing and meditation to heat our homes and focus our minds away from meaningless consumption.  When can we invite the deep mystery of our being back into our consciousness and turn away from this frivolous world of money and distraction?

We are concerned for the welfare of all beings.  We would like to encourage each person to look deeply within and make healthy choices for ourselves and our Mother Earth going forward.  We will try to do the same. We are thankful to this earth and to all nature for providing us with so much sustenance. We are also thankful to you, the community of people who support local farms!  We would especially like to express our heartfelt appreciation to our farm crew for all their hard work and long hours this past season even with a much smaller staff, so thanks to Chizo, Donn, Geoff, Tristan, Jordan, Andy, Mary Kate, Kirt, Mark, John, Kaitlin, and Lori!! Please feel free to contact us throughout the rest of fall and winter for any fall storage produce at the Farm or come visit us at the Ann Arbor Farmers Market every Wed. (until December) and Sat. (year round), Chelsea Farmers Market (every Sat. through Oct.), the new Agricole in Chelsea, Argus Farm Stop on Liberty or on Packard in Ann Arbor, and the People’s Food Coop in Ann Arbor throughout the winter. Hope to share our harvest with you again for our Fall/Winter 2019 CSAs or next Summer CSA for 2020.

RECIPES
**Keep in mind a very easy way to find recipe ideas for almost any combination of share box ingredients is to type the items into your preferred “search bar” with the word “recipe” after it, and many recipe ideas will pop up.  Have fun searching!  Lots and lots of ideas!

Tantre Farm CSA Newsletter
WEEK #16
Sept. 8-14, 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.

We  try to keep the printed newsletter to a 2-page maximum, which means that we won’t list all the share items’ descriptions every week, but refer you to previous newsletters for information on items that have already appeared in your shares.  In our newsletter, we try to give you an accurate listing of the produce in your box; however, since the newsletter is published before the harvest, we may sometimes substitute some vegetables for others.  The information provided here is also published each week on our website.  **Also, if you’re having trouble identifying any unfamiliar produce, please look for “Veggie ID” with additional information on our website under CSA INFO or under RECIPES.

If you are new to our CSA, since you signed up with a prorated share, you can find all past newsletters on our website under the NEWSLETTERS tab.

THIS WEEK’S SHARE

GREEN BEANS:  You will receive E-Z Pick (a round, tender, dark green, snap bean with good sweet flavor). See Week 8 newsletter for usage and storage tips.

SWEET CORN (Potawatomi):  AND WHAT WE ALL HAVE BEEN WAITING FOR… CORN!  See feature article! These yellow kernels come with excellent sweet flavor.  Corn is often referred to as maize and is an ancient staple food of the Americas; everything on the corn plant can be used: “husks” for Tamales, the “silk” for medicinal tea, the “kernels” for food, and the “stalks” for fodder; contains a significant amount of vitamin A, B-complex, phosphorous and potassium along with vegetable protein. * We don’t treat our corn with pesticides, so you may find some earworms enjoying the corn too; just break off the damaged part and cook the rest of the ear.
-How to use: ears of corn can be steamed in 1-2 inches of water for 6-10 minutes, or drop ears into boiling water (enough to cover) for 4-7 minutes; ears of corn can also be roasted unhusked in the oven or outside grill for about 20 minutes.
-How to store: refrigerate with husks on, and use as soon as possible to retain sweetness and flavor.

U-PICK FLOWERS (only available on the farm):  This week you can pick up to 15 stems for as part of your share.  You may want to bring a vase/jar to keep your flowers fresh going home, but we will have donated yogurt containers to fill with water as well.  Your bouquet is part of your share, although you may always feel free to make a donation to pay for seeds, if you like.  

NO HERBS:  We are letting our smaller patches of herbs rest for another week.

KALE:  You will receive Red Russian Kale (the stems are purple, and leaves are deep gray-green, purple-veined, flat, non-curled, and tooth-edged).  See Week 2 newsletter for usage and storage tips.

LETTUCE:  You will receive Green or Red Leaf lettuce and/or Romaine lettuce.   See Week 1 newsletter for usage and storage tips.

ONIONS: You will receive Cipollini (a traditional Italian onion known for its flat, oval shape and delicately mild, sweet flavor; ranges in size from 1-3 inches; used for pickling and to season a wide variety of dishes and especially good grilled on a skewer) and Red Zeppelin (medium to large, globe-shaped bulbs with deep red color and will store for six months or more under proper conditions).  See Week 7 newsletter for usage and storage tips.

SWEET RED PEPPERS:  You will receive Carmen (6 inch long, tapered fruit that ripens from green to a deep “carmine” red; sweet taste in salads and when roasted and fully red-ripe), Red Knight Bell (big, blocky, thick-walled, green-to-red pepper with sweet flesh) or Lipstick (sweet, cone or heart-shaped peppers with juicy, thick flesh; delicious in salads and salsas, but also great for roasting). See Week 13 newsletter for usage and storage tips.

POTATOES:  You will receive 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) and Mountain Rose (rosy-skinned inside and out, these versatile, all-purpose spuds are deliciously moist, but not waxy textured; extra nutritious, and high in antioxidants; excellent baked, mashed or fried).   See Week 8 newsletter for usage and storage tips.

U-PICK RASPBERRIES (only available on the farm):  Come to the farm and pick a pint for yourself as part of your share.  

TOMATOES:  You will receive any of the following: Geronimo (newer variety but already one of the most widely used beefsteak varieties; fruits are very large, firm, nice red color and good taste),  Green Zebra (ripe as a green fruit with a yellow blush and darker green stripes; delicious, tangy salad tomato; beautiful sliced into wedges for salads),  Mountain Magic (bright red, round tomatoes with very sweet flavor; excellent in salads), including San Marzano (early, large classic Italian Roma tomato; delicious, balanced acidic flavor and meaty flesh makes for good sauce and paste), and Rose (deep pink, heirloom, medium-sized tomato, which is meaty and flavorful)  See Week 9 newsletter for usage and storage tips.

WATERMELON/HONEYDEW:  You may choose from Mini Love (sweet and firm, oval-round fruits avg. 3–5 lb. Distinctive, bright green rind with dark green stripes and dense, bright red flesh) or Sunshine (8-10 pound oval-rounded fruit; green-striped shell with bright yellow flesh, which is brittle, juicy, and very sweet), OR Honey Blonde Honeydew (flavorful, yellow-skinned honeydew; oval fruit with sweet, delicious, orange flesh). See Week 10 newsletter for usage and storage tips.

ANNOUNCEMENTS

1. PIZZA PARTY FUNDRAISER on Sept. 8 was a HUGE SUCCESS!  Thank you so much for all of you who joined us at the farm for a farm tour, pizzas, salads, door prizes, bonfire, etc. to support farm to school education and school garden support for Agrarian Adventure.  We are so grateful for the turnout and the generous donations.  We were able to raise over $1000, thanks to you!  This will help support funds for our Farmer in the Classroom coordinator this fall.  If anyone was not able to attend, but would still like to help us out with a donation for continuing our programs in the spring, please feel free to go to the donation button on the website at www.agrarianadventure.org.  We really appreciate it!

2. STILL ROOM: TOMATO PRESERVING WORKSHOP on Sept. 15 from 1 – 4 PM at Tantre Farm:   Former Tantre intern, Noelle Dronen, will facilitate mostly how to can tomatoes, but also some demonstration will be on dehydrating and freezing tomatoes.  There will be active participation and “take-home” samples for those attending.  Please bring a Quart Size Canning Jar with a lid.  You can also buy one from us for $1.  Please register with your Name, Phone Number, and E-mail Address in the body of the email to us.   Bulk tomatoes will be available for you to buy.  This is a great time for canning, freezing, or dehydrating!  $5 for CSA members and $10 for nonmembers.

3. SALADS COOKING CLASS on Sept. 18 from 6 – 8:30 PM at Tantre Farm:  Please join us for another great cooking class on SALADS. CSA member, Laenne Thompson, will share a flavorful assortment of recipes for hot summer nights using mostly ingredients from Tantre Farm’s weekly share box.  We will break into teams to prepare them, and enjoy a feast of our creations! There will be a $10 fee for materials and handouts for each class.  Please register with COOKING CLASS in the Subject Line and your NAME, PHONE NUMBER, and E-MAIL ADDRESS in the body of the email.  We have 15 spaces available, so let us know if you’re interested in joining us for a special night of cooking and eating together.

4. FALL WORK PARTY/END-OF SEASON POTLUCK will be Sunday, Sept. 22, from 1-4 P.M.  Our end-of-season potluck will also be at this time, so please bring an hors d’oeuvre, snack, or refreshment to pass.  Members are invited to bring family and friends to help harvest squash, pumpkins, and potatoes before the first frost.  You may also come just to enjoy the farm and walk around to see the produce and the animals, listen to a local musician, or just eat at the potluck anytime between 1 and 4 PM. All who come will be able to take something home, such as a pumpkin or a winter squash and a flower bouquet.  

5. “EXTENDED FALL CSA” SHARE REGISTRATION IS OPEN:  This year we are providing a 4-week share, which runs from Sept. 29 – Oct. 26 for $140 celebrating all the bounty of the fall vegetables!  The link for online registration is http://tantrefarm.csasignup.com .  Please sign up by Saturday, Sept. 28 for all 4 weeks.  Please go to our website for more information.  We are prorating these shares as well, so if you need to miss a week of the Extended Fall CSA, just send us an email, and we will register you for the weeks you will receive a share.  Hope to share more of this abundant fall harvest with you throughout October!  Tell your friends and family!!  Due to outside exposure of potentially cold-damaging temperatures in October, we will not have Fall Shares at the Chelsea Farmers Market or at MOVE, since we have no way to protect these shares from the Oct. elements, so please choose alternate pick up locations.  All other sites are the same.

6. ENDING SUMMER CSA DATES:  The end is drawing near.  This is just a reminder that our summer shares are ending in just a few weeks.  That means Sept. 25 (Wed.), Sept. 27 (Fri.), and Sept. 28 (Sat.) are the last distribution days for our Summer Shares.

7. U-PICK AVAILABLE: Please call ahead if you plan to pick on other days besides Farm Distribution Days (Wed. and Fri.), so we can make sure someone is around to help you.
**U-pick Flowers – 15 stems with your share and extra bouquets for $4 for members.  Nonmembers $5/bouquet
**U-pick Fall Raspberries – 1 pint FREE if you can make it out to the farm to pick.  Extra pints are $4/pint. Nonmember are $5/pint.
**U-pick Tomatoes – many tomato varieties are ready for picking.  Members–$0.50/lb. Nonmembers–$0.75/lb.

8. PICK UP TIMES & LOCATIONS REMINDER:
**If you need to switch to different pick up sites throughout the season that usually works for all but the “limited sites”, using the Membership Actions section on the registration page.  These sites have less space to drop share boxes at, so are considered “limited”. Please always email ahead to see if they are at capacity before making any switches on your own.
*Ann Arbor Farmers’ Market (Wed.)—7 A.M. to 12 P.M.
*MOVE Fitness & Wellness Studio (Wed)—8 A.M. to 12 P.M.
*Farm (Wed.)—10 A.M. to 7 P.M.
*Washtenaw Food Hub (Wed.)—6 P.M. to 8 P.M.
*Pure Pastures (Wed.) (limited site) —10 A.M. To 7 P.M.
*Farm (Fri.)—2 P.M. to 7 P.M.
*Community High School (Sat.) —7 A.M. to 12 P.M.
*Washtenaw Food Hub (Sat.)—9 A.M. to 12 P.M.
*Chelsea Farmers’ Market (Sat.)—8 A.M. to 12 P.M.
*Argus-Packard (Sat) (limited site)—10 A.M. to 6 P.M.

REFLECTIONS ON THE FARM
By Deb and Richard

As the days of summer have finally shortened to autumn days, we begin each day in the dark sorting tomatoes in the barn, sweeping the packing shed, and this week finally for the first time this summer, we pick corn for the CSA shares!  With a crew of 6 people and a pickup truck we head down to the field with four 20-bushel boxes.  We fill each box until it is almost overflowing, giving us 80 bushels of sweet corn that we haul back to the packing shed to sort the ones that have been gnawed by raccoons and pecked by birds, or ones that are too small and unusable by anyone except for the pigs.  
The 20 pigs (some over 300 pounds, some only 40 pounds) are only too happy to eat the kernels, cob, husk and all, as well as any stray worms.  Snuffling around in their muddy pasture, mixing whatever is left with the dirt to complement their sweet corn entree, they are in piggy heaven!  It is very interesting to watch them push the corn through the dirt, nuzzling it, covering it, uncovering it, and enjoying each succulent bite.  These hogs are very excited when fed the culled sweet corn or any other “ugly produce”– pushing, squealing, with open mouthed tusks ready for the very first bite.  
Consequently, after 25 raccoons, 3 opossums, and 1 skunk later, we are finding that we finally have enough sweet corn to harvest for the market and the CSA after 5 weeks of diligent trapping and relocating these voracious eaters.  Good tidings for hogs; good tidings for CSA members!  We should have corn for the last 3 weeks of the Summer season!  If there is any interest in buying it in bulk, please let us know, since now we should have an abundance.

RECIPES

GRILLED CORN ON THE COB (from Good-for-You Garlic Cookbook)
4 ears of corn
2 tsp butter
1 tsp dried marjoram
3/4 tsp cayenne pepper
2 garlic cloves, chopped
1/2 tsp salt
Dash of paprika
Remove silk from corn, keeping husks intact.  Soak corn in water for 20 minutes.  Peel back husks to rub each ear of corn with 1/2 teaspoon butter.  Then sprinkle with marjoram, cayenne, garlic, salt, and paprika.  Pull husks up to cover corn and grill for 10-15 minutes, turning often.

Tantre Farm CSA Newsletter
WEEK #14
Aug. 25-31, 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.

    We  try to keep the printed newsletter to a 2-page maximum, which means that we won’t list all the share items’ descriptions every week, but refer you to previous newsletters for information on items that have already appeared in your shares.  In our newsletter, we try to give you an accurate listing of the produce in your box; however, since the newsletter is published before the harvest, we may sometimes substitute some vegetables for others.  The information provided here is also published each week on our website.  **Also, if you’re having trouble identifying any unfamiliar produce, please look for “Veggie ID” with additional information on our website under CSA INFO or under RECIPES.

    If you are new to our CSA, since you signed up with a prorated share, you can find all past newsletters on our website under the NEWSLETTERS tab.

THIS WEEK’S SHARE

GREEN or YELLOW BEANS:  Friday/Sat members only will receive E-Z Pick (a round, tender, dark green, snap bean with good sweet flavor) or Rocdor (long, slender, yellow bean; meaty, firm texture).  Wed. members will receive extra Broccoli instead.  See Week 8 newsletter for usage and storage tips.

CHIOGGIA BEETS: Italian variety , which has root  with cherry red, candy-striped flesh and has a sweet flavor.   See Week 6 newsletter for usage and storage tips.

BROCCOLI:  deep emerald green, tiny buds that are clustered on top of stout, edible stems; high in vitamins A, C, calcium, potassium, and iron; known as an anti-cancer vegetable.  See Week 5 newsletter for usage and storage tips. 

CARROTS (Purple Haze): bright purplish-red roots with bright orange interior and a sweet flavor; cooking will cause the color to fade. See Week 8 newsletter for usage and storage tips.

NO HERBS:  We are letting our smaller patches of herbs rest for another week. Also, this generation of basil seems to have developed downy mildew and the next generation is too small to pick just yet.  It will be back though, so thanks for your patience!

KALE (Green Curly):  well-ruffled, curly green leaves on green stems; this variety makes a good, roasted “kale chip”.  See Week 2 newsletter for usage and storage tips.

LEEKS: green leaves with white to pale green stems.  See Week 10 newsletter for usage and storage tips.

LETTUCE:  You will receive Green or Red Leaf lettuce and/or Romaine lettuce.   See Week 1 newsletter for usage and storage tips.

ONIONS: You will receive Ailsa Craig Exhibition (a sweet, mild, yellow-skinned, heirloom onion). See Week 7 newsletter for usage and storage tips.

POBLANO CHILI PEPPERS or CARMEN SWEET PEPPPERS:  Wed. members will receive Poblanos (a mild variety of chili pepper known as “poblanos” when dark green, but becomes an “ancho” when brick-red and fully dry; popular in Southwestern recipes; heart-shaped fruit, which is mildly pungent with a lightly sweet, medium-hot flavor) OR Sweet Carmen (6-inch long, tapered fruit that ripens from green to a deep “carmine” red; sweet taste in salads and when roasted and fully red-ripe).  Unfortunately there are just not enough for everyone this week, so Fri/Sat members will receive Red Knight Bell. See Week 13 newsletter for usage and storage tips.

SWEET RED KNIGHT BELL PEPPERS:  Fri/Sat members only will receive this big, blocky, thick-walled, green-to-red pepper with sweet flesh.  Unfortunately there are just not enough for everyone this week, so Wed members will receive Poblanos or Carmen Peppers.. See Week 13 newsletter for usage and storage tips.

POTATOES:  You will receive 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).   See Week 8 newsletter for usage and storage tips.

U-PICK RASPBERRIES (only available on the farm):  The sweet fall red raspberries have been ripening again with the rainy, warm weather, so you may pick 1 pint as part of your share, if you are able to come out to the farm and pick it yourself this week.  Extra pints are $4/pint.

TOMATOES:  You will receive any of the following: Sakura (bright-red, shiny, medium-large cherry tomato with sweet tomato flavor),  Sun Gold Cherry (exceptionally sweet, bright tangerine-orange-cherry tomato; less acidic than the red cherry tomato, so slightly less bland in flavor), Clementine (tangerine-colored, oval-round fruits; appealing, sweet-tart flavor; exceptional when halved and roasted), Mountain Magic (bright red, round tomatoes with very sweet flavor; excellent in salads), including Green Zebra (ripe as a green fruit with a yellow blush and darker green stripes; delicious, tangy salad tomato; beautiful sliced into wedges for salads) and Rose (deep pink, heirloom, medium-sized tomato, which is meaty and flavorful)  See Week 9 newsletter for usage and storage tips.

WATERMELON:  You will receive Mini Love (sweet and firm, oval-round fruits avg. 3–5 lb. Distinctive, bright green rind with dark green stripes and dense, bright red flesh), Sunshine (8-10 pound oval-rounded fruit; green-striped shell with bright yellow flesh, which is brittle, juicy, and very sweet).  See Week 10 newsletter for usage and storage tips.

ANNOUNCEMENTS

1. EDIBLE & MEDICINAL PLANT WALK SERIES Aug. 28 from 6 – 8 PM (Last Wednesday of every month May through October)
We are offering a monthly plant walk at Tantre Farm with the guidance of our local foraging expert, Rachel Mifsud. On these leisurely walks we will be looking for edible, medicinal, and otherwise useful plants and mushrooms. The cost is $15 for Tantre Chttps://squareup.com/store/willforageforfoodSA members or $20 for nonmembers. Kids 12 and under FREE! You may bring cash, check or pre-register at 

2. FOOD PRESERVATION 101: THURSDAY, AUG. 29, 7 – 8 PM at Agricole Farm Stop: Join area farmers Deb Lentz of Tantre Farm (http://www.tantrefarm.com) and Noelle Dronen of NOKA Homestead (https://www.nokahomestead.com) for an introductory exploration of several methods of food preservation at the new Agricole in Chelsea ( 118 N Main St).  This class is FREE and will cover everything from dehydration to freezing to canning, while also going over the tools needed to get started, best practices, and food safety.  AND we’ll taste test some delicious samples.  If you’ve been looking for a way to bring the abundance of Summer into your Winter months, this class is for you!  Please RSVP to Dale Trottier at admin@agricolefarmstop.com.

3. PIZZA PARTY FUNDRAISER on Sept. 8 from 5 – 8 PM at Tantre Farm:  Support Farm to School Education with this end-of-summer Pizza Party at Tantre Farm! The Agrarian Adventure and Tantre Farm come together for an evening of tasty local food, friendly local farmers, and community building. Plan on a farm tour, fun give aways, and amazing earth oven pizzas and farm salads. Proceeds go to The Agrarian Adventure, which funds in-school programs for K-12 students in Washtenaw County, including Farmer In the Classroom and School Garden support. Tickets on a sliding scale: $15 – $30 Follow the link to purchase yours! https://www.eventbrite.com/e/agrarian-adventure-pizza-fundraiser-tickets-66811144933

4. CORRECTION to Sept. 15- TOMATO PRESERVING WORKSHOP  from 1 – 4 PM at Tantre Farm:  PLEASE NOTE THE CHANGE IN DATE FOR THIS WORKSHOP, SINCE IT WAS INCORRECTLY DATED Sept. 8 IN LAST WEEK’S NEWSLETTER!  This is a perfect hands-on followup for the Agricole Introduction to Preserving class on Aug. 29. Former Tantre intern, Noelle Dronen, will facilitate mostly how to can tomatoes, but also some demonstration will be on dehydrating and freezing tomatoes.  There will be active participation and “take-home” samples for those attending.  Please bring a Quart Size Canning Jar with a lid.  You can also buy one from us for $1.  Please register with your Name, Phone Number, and E-mail Address in the body of the email to us.   Bulk tomatoes will be available for you to buy.  This is a great time for canning, freezing, or dehydrating!  $5 for CSA members and $10 for nonmembers.

5. SALADS COOKING CLASS on Sept. 18 from 6 – 8:30 PM at Tantre Farm:  Please join us for another great cooking class on SALADS. CSA member, Laenne Thompson, will share a flavorful assortment of recipes for hot summer nights using mostly ingredients from Tantre Farm’s weekly share box.  We will break into teams to prepare them, and enjoy a feast of our creations! There will be a $10 fee for materials and handouts for each class.  Please register with COOKING CLASS in the Subject Line and your NAME, PHONE NUMBER, and E-MAIL ADDRESS in the body of the email.  We have 15 spaces available, so let us know if you’re interested in joining us for a special night of cooking and eating together.

6. FALL WORK PARTY/END-OF SEASON POTLUCK will be Sunday, Sept. 22, from 1-4 P.M.  Our end-of-season potluck will also be at this time, so
please bring an hors d’oeuvre, snack, or refreshment to pass.  Members are invited to bring family and friends to help harvest squash, pumpkins, and potatoes before the first frost.  You may also come just to enjoy the farm and walk around to see the produce and the animals, listen to a local musician, or just eat at the potluck anytime between 1 and 4 PM.   All who come will be able to take something home, such as a pumpkin, a winter squash, and a flower bouquet.  

7. WEEDING VOLUNTEERS NEEDED:  We have plenty of weeds to pull.  If you are interested in helping out–even if it’s just for 10 or 15 minutes before you pick up your box at the farm, come join us.  Please contact us any day of the week or evenings.

8. WANTED: TOMATO PICKERS!!   Is there anyone interested in helping us pick tomatoes any weekday morning for the next few weeks, but especially on Tuesday and Friday mornings.  We will even feed you a homemade, farm-cooked lunch at 12:30 PM.  We are a little short-handed, so please contact us. 

9. VACATIONS or OUT OF TOWN: Please remember to contact us at least by Saturday or Sunday to make changes in pick up days or locations.  With Labor Day weekend coming up, we hope you have made all your changes for this week and next week.  If you have forgotten to let us know and you can’t find someone to pick up your share, please let us know if you want to cancel your share with a Vacation Hold or donate to a needy family.

10. U-PICK AVAILABLE: Please call ahead if you plan to pick on other days besides Farm Distribution Days (Wed. and Fri.), so we can make sure someone is around to help you.
–U-pick Fall Raspberries – 1 pint FREE if you can make it out to the farm to pick.  Extra pints are $4/pint for members and $5/pint for nonmembers.
–U-pick Tomatoes – many tomato varieties are ready for picking.  Members–$0.50/lb. Nonmembers $0.75/lb.

11. PICK UP TIMES & LOCATIONS REMINDER:
**If you need to switch to different pick up sites throughout the season that usually works for all but the “limited sites”, using the Membership Actions section on the registration page.  These sites have less space to drop share boxes at, so are considered “limited”. Please always email ahead to see if they are at capacity before making any switches on your own.
*Ann Arbor Farmers’ Market (Wed.)—7 A.M. to 12 P.M.
*MOVE Fitness & Wellness Studio (Wed)—8 A.M. to 12 P.M.
*Farm (Wed.)—10 A.M. to 7 P.M.
*Washtenaw Food Hub (Wed.)—6 P.M. to 8 P.M.
*Pure Pastures (Wed.) (limited site) —10 A.M. To 7 P.M.
*Farm (Fri.)—2 P.M. to 7 P.M.
*Community High School (Sat.) —7 A.M. to 12 P.M.
*Washtenaw Food Hub (Sat.)—9 A.M. to 12 P.M.
*Chelsea Farmers’ Market (Sat.)—8 A.M. to 12 P.M. 
*Argus-Packard (Sat) (limited site)—10 A.M. to 6 P.M.

RECIPES

BEET-RASPBERRY SOUP (from EatingWell, July/August 1993)  Serves 6, about 3/4 cup each 
The unlikely combination of beets and raspberries produces a wonderfully refreshing and delicious soup.
1 lb beets, (6 medium), scrubbed
1 1/2 Tbsp finely chopped leeks
1 cup raspberries
1 cup low-fat milk
2 1/2 Tbsp red-wine vinegar
2 Tbsp lemon juice
1 Tbsp sugar
1 tsp salt
Freshly ground pepper, to taste
    Cover beets with cold water in a large saucepan; bring to a boil.  Reduce heat to low and simmer, covered, until tender, 30-40 minutes.  Remove from heat and let cool.  Drain the beets, reserving 1 1/4 cups cooking liquid.  Peel the beets.  Cut one beet into matchsticks and set aside; cut the remaining beets into chunks.  Place the beet chunks, shallots and raspberries in a blender or food processor and puree, adding the reserved cooking liquid as needed for a smooth consistency.  To strain the seeds from the mixture, pour through a fine-meshed sieve set over a large bowl.  Stir milk, vinegar, lemon juice and sugar into the bowl.  Season with salt and pepper.  Cover and refrigerate until chilled, at least 1 hour.  Garnish each portion with the julienned beets.

Tantre Farm CSA Newsletter
WEEK #12
Aug. 11-17, 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.											

	We  try to keep the printed newsletter to a 2-page maximum, which means that we won't list all the share items' descriptions every week, but refer you to previous newsletters for information on items that have already appeared in your shares.  In our newsletter, we try to give you an accurate listing of the produce in your box; however, since the newsletter is published before the harvest, we may sometimes substitute some vegetables for others.  The information provided here is also published each week on our website.  **Also, if you’re having trouble identifying any unfamiliar produce, please look for “Veggie ID” with additional information on our website under CSA INFO or under RECIPES.

	If you are new to our CSA, since you signed up with a prorated share, you can find all past newsletters on our website under the NEWSLETTERS tab.

THIS WEEK’S SHARE

GENOVESE BASIL: ALL SHARES will receive basil this week, an herb with sweet, spicy, shiny, green leaves. We supply it with root attached, so it will last up to a week or 2 when stored in a jar, vase, or glass of water on your counter or table top. Do NOT refrigerate!  

*GREEN or YELLOW BEANS or POBLANO CHILI PEPPERS:  Wed. members ONLY will receive E-Z Pick (a round, tender, dark green, snap bean with good sweet flavor) OR  Rocdor (long, slender, yellow bean; meaty, firm texture and no watery taste).  Fri/Sat. Members will receive Poblano Peppers, so see that Item.  See Week 8 newsletter for usage and storage tips.

BROCCOLI:  deep emerald green, tiny buds that are clustered on top of stout, edible stems; high in vitamins A, C, calcium, potassium, and iron; known as an anti-cancer vegetable.  See Week 5 newsletter for usage and storage tips. 

CABBAGE: You will receive Flat Dutch (7-inch deep, solid, flat heads, sweet cabbage with green leaves that are tender and crisp; good for storage and making sauerkraut) or Omero (midseason red cabbage with good flavor, avg. 3 lb. heads are a vibrant bright red and are round to slightly oval; good, slightly sweet and peppery flavor). See Week 8 newsletter for usage and storage tips.

CARROTS (Romance): blunt-tipped, deep orange roots with impressive flavor for a summer-harvested carrot. See Week 8 newsletter for usage and storage tips.

CUCUMBERS: long, cylindrical, green-skinned fruit of the gourd family with mild, crisp flesh.  See Feature Article on Cucumbers and Recipe Ideas.  See Week 6 newsletter for usage and storage tips.

KALE (Lacinato):  dark green, noncurled, blistered leaves, but heavily savoyed.  See Week 2 newsletter for usage and storage tips.

LETTUCE:  You will receive Green Leaf lettuce and/or Romaine lettuce.   See Week 1 newsletter for usage and storage tips.

ONIONS: You will receive Ailsa Craig Exhibition (a huge, sweet, mild, yellow-skinned, heirloom onion), Cipollini (a traditional Italian onion known for its flat, oval shape and delicately mild, sweet flavor; ranges in size from 1-3 inches; used for pickling and to season a wide variety of dishes and especially good grilled on a skewer), or Red Long of Tropea (specialty variety of tall, elongated, red bulbs traditionally grown in Mediterranean Italy and France).  See Week 7 newsletter for usage and storage tips.

PARSLEY:   Everyone will receive Curly Parsley (curly, dark green leaves, often used as a garnish, but can be used the same as flat-leaf parsley) or Flat-leaf Parsley (flat, glossy, dark green leaves have a strong parsley/celery flavor for use dried or fresh).  Parsley is high in vitamins A and C, and other minerals, such as iron; especially good in omelets, scrambled eggs, mashed potatoes, soups, pasta and vegetable dishes, as well as, sauces.

*POBLANO CHILI PEPPERS or GREEN/YELLOW BEANS: Fri/Sat members ONLY will receive a mild variety of chili pepper known as “poblanos” when dark green, but becomes an “ancho” when brick-red and fully dry; popular in Southwestern recipes; heart-shaped fruit, which is mildly pungent with a lightly sweet, medium-hot flavor.  Wed members will receive Green or Yellow Beans instead.
-How to use: can be added to soups, stews, omelets, quiches, stir-fries, etc.; excellent stuffed.
-How to store: refrigerate unwashed in hydrator drawer for 1-2 weeks; can be easily frozen by washing, chopping, and placing in freezer bags; can also be dehydrated or dried.

NEW POTATOES:  You will receive Red Norland (smooth, red skin and white flesh; great baked, boiled, or roasted) and Yukon Gold (yellowish brown skin with yellow dry flesh and pink eyes; long storage and good tasting).   See Week 8 newsletter for usage and storage tips.

SUMMER SQUASH/ZUCCHINI:  You will receive some variety of Green or Yellow Zucchini (gourmet golden or green zucchini with uniform, cylindrical fruits) or Slick Pik Summer Squash (long, yellow straight neck with good flavor). See Week 7 newsletter for usage and storage tips.

TOMATOES:  You will receive any of the following: Sakura (bright-red, shiny, medium-large cherry tomato with sweet tomato flavor),  Sun Gold Cherry (exceptionally sweet, bright tangerine-orange-cherry tomato; less acidic than the red cherry tomato, so slightly less bland in flavor), 
Clementine (tangerine-colored, oval-round fruits; appealing, sweet-tart flavor; exceptional when halved and roasted), or Mountain Magic (bright red, round tomatoes with very sweet flavor; excellent in salads), including San Marzano (early, large classic Italian roma tomato; delicious, balanced acidic flavor and meaty flesh makes for good sauce and paste) and Rose (deep pink, heirloom, medium-sized tomato, which is meaty and flavorful)  See Week 9 newsletter for usage and storage tips.

ANNOUNCEMENTS

1. STILL ROOM:  APPETIZER COOKING CLASS THIS WEDNESDAY NIGHT from 6-8:30pm!  We are trying to see if we have enough interest for the cooking class on appetizers, so let us know ASAP if you're interested. We will be breaking into teams with CSA member, Laenne Thompson, as she shares several recipes, and then we enjoy our creations. There will be a $10 fee for materials and handouts.  Please register with COOKING CLASS in the Subject Line and your NAME, PHONE NUMBER, and E-MAIL ADDRESS in the body of the email.  

2. KID FARM DAY will be on Wed., Aug. 28, from 9 AM until noon. This half-day will be for all kids who are 4 years old and older. Activities will include an edible farm walk, a nature craft to take home, and a fun movement activity! Snacks harvested from the farm will be included. Advance registration is required due to limited space and there will be a $5 fee per kid for materials. Please register by e-mail with KID FARM DAY in the Subject Line with NAMES AND AGES of KIDS, NAME OF ADULT attending, PHONE NUMBER, and E-MAIL ADDRESS.  Anyone interested in helping out, please let us know.

3. WEEDING VOLUNTEERS NEEDED:  We have plenty of weeds to pull.  If you are interested in helping out--even if it's just for 10 or 15 minutes before you pick up your box at the farm, come join us.  Please contact us any day of the week or evenings until dark. Thanks for volunteering!

4. WANTED: TOMATO PICKERS!!   Is there anyone interested in helping us pick tomatoes any weekday morning for the next few weeks, but especially on Tuesday and Friday mornings.  We will even feed you a homemade, farm-cooked lunch at 12:30 PM.  We are a little short-handed, so please contact us. 

5. PICK UP TIMES & LOCATIONS REMINDER:
**If you need to switch to different pick up sites throughout the season that usually works for all but the “limited sites”, using the Membership Actions section on the registration page.  These sites have less space to drop share boxes at, so are considered “limited”. Please always email ahead to see if they are at capacity before making any switches on your own.
*Ann Arbor Farmers’ Market (Wed.)—7 A.M. to 12 P.M.
*MOVE Fitness & Wellness Studio (Wed)—8 A.M. to 12 P.M.
*Farm (Wed.)—10 A.M. to 7 P.M.
*Washtenaw Food Hub (Wed.)—6 P.M. to 8 P.M.
*Pure Pastures (Wed.) (limited site) —10 A.M. To 7 P.M.
*Farm (Fri.)—2 P.M. to 7 P.M.
*Community High School (Sat.) —7 A.M. to 12 P.M.
*Washtenaw Food Hub (Sat.)—9 A.M. to 12 P.M.
*Chelsea Farmers’ Market (Sat.)—8 A.M. to 12 P.M. 
*Argus-Packard (Sat) (limited site)—10 A.M. to 6 P.M.

RECIPES

TABBOULI (from The World in Your Kitchen)  Serves 4-6
1/2 cup bulgur
A few lettuce leaves
4 Tbsp chopped fresh parsley, divided
2 Tbsp chopped fresh mint
1 onion, finely sliced
4 tomatoes, chopped
1 cucumber, chopped
4 Tbsp lemon juice
4 Tbsp olive oil
Salt and pepper, to taste
	Soak bulgur 20-30 minutes in cold water to cover.  Drain well.  Line a salad bowl with lettuce leaves and spoon in bulgur.  Mix in 3 tablespoons of the parsley, mint, onion, and tomatoes.  Whisk lemon juice with olive oil, salt and pepper; toss with salad.  Sprinkle remaining tablespoon of parsley on top.  

ZUCCHINI AND TOMATOES WITH PASTA (from Farm-Fresh Recipes by Janet Majure)  Serves 4 
16 oz medium-sized pasta
6 Tbsp olive oil
2 garlic cloves, crushed
2 medium zucchinis, halved lengthwise, 1/4-inch slices
2 fresh tomatoes, diced
1/2 tsp crushed red pepper flakes
1/4 cup chopped fresh basil
1 (6 oz) can sliced black olives
Salt and pepper, to taste
	Cook pasta, drain and keep hot.  Meanwhile, heat oil in skillet over medium heat.  Saute garlic and zucchini until tender, about 3-5 minutes.  Add tomatoes, pepper flakes, basil, and olives; season with salt and pepper.  Simmer 10 min.  Toss with hot pasta.  

GREEN BEANS WITH TOMATOES AND BASIL (from From Asparagus to Zucchini: A Guide to Cooking Farm-Fresh Seasonal Produce by MACSAC)  Serves 4-6
1 1/2 lbs green beans (or yellow beans), cooked
1 garlic clove, diced
1 small onion, thinly sliced
1 Tbsp olive oil
2 tomatoes (or several cherry tomatoes), seeded, peeled, and coarsely chopped
Salt and pepper, to taste
1 Tbsp chopped fresh basil or 1 tsp of dried basil
1 Tbsp chopped fresh parsley or 1 tsp of dried parsley
	Cut beans into 1-inch lengths; set aside.  Saute garlic and onion in oil in skillet until soft.  Add tomatoes, salt and pepper and cook 2 minutes.  Stir in basil and green beans.  Cover, reduce heat to low and simmer 3 minutes.  Remove from heat, stir in parsley, and serve immediately.

GAZPACHO (from Moosewoo Cookbook) Serves 6
4 cups cold tomato juice (or juice from heirloom tomatoes		
2 cups freshly diced tomatoes
1 small, well-minced onion	
1 cup minced green pepper (maybe Poblano pepper)	
1 diced cucumber
1 tsp honey
1 garlic clove, crushed		
2 scallions (1 small red onion),  chopped
1 tsp tarragon
1 tsp basil
Dash of ground cumin		
1/4 cup fresh parsley, chopped	
2 Tbsp olive oil
2 Tbsp wine vinegar
Juice of 1/2 lemon and 1 lime	
Salt and pepper, to taste
Dash of Tabasco sauce
	Combine all ingredients, and chill for at least 2 hours.  (This soup can be pureed, if desired.)    

CREAMY CARROT AND BROCCOLI SLAW (from Capay Organic Farm CSA "Farm Fresh To You" website) Serves 2
3 Tbsp mayonnaise
1 1/2 Tbsp fresh lemon juice
1 1/2 tsp grated onion
1 1/4 tsp coarse-grained Dijon mustard
1 1/4 cups shredded, peeled broccoli stems
3/4 cup shredded peeled carrots   
	Combine mayonnaise, fresh lemon juice, onion and mustard in medium bowl; whisk to blend.  Add broccoli and carrots; toss to coat.  Season slaw to taste with salt and pepper.  Refrigerate to blend flavors, about 20 minutes.