Tantre Farm CSA Newsletter
WEEK #5
June 24-30, 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.

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. 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.

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

THIS WEEK’S SHARE

**GENOVESE BASIL: Everyone will receive Basil this week, an herb with sweet, spicy, shiny, green leaves; traditionally used in pesto; we supply it with root attached, so it will last longer when stored in a jar, vase, or glass of water on your counter or table top. **You will all receive Basil fairly consistently from now until the first frost in September or October, so plan on freezing, drying, or making pesto, so that you will enjoy its summer aroma all winter long. If you don’t think you can use it every week, then just don’t take it. See feature article in this newsletter and recipes in the “A to Z” Cookbook and Tantre Farm website.

FAVA BEANS: also called faba bean, horse bean, or broad bean; the pod is inedible raw and looks like a large bean pod; the bean seed resembles a lima bean with a tart, pungent flavor; fresh fava beans should be shelled from pod if skin seems tough, but bean seed can be eaten raw. The pod when young can be cooked, but when mature and firmer, the bean is the edible part. See recipe link below:
-To skin fava beans: Blanch for 1 minute, then drain and cool. With your thumbnail, pull open the sprout end and squeeze the bean out of its skin. This link shows 5 ways to prepare favas: http://www.thekitchn.com/5-fantastic-ways-to-cook-fava-beans-190674
-How to use: Stew skinned beans in a little butter, oil or cream seasoned with savory, thyme or sage. Sauté with other vegetables and toss with pasta. Good in soups. Lots of recipes on the Internet!
-How to store: Store fresh, unshelled beans in the refrigerator up to a week; once shelled, blanched and skinned, favas can be frozen in plastic containers for longer storage; shelled beans are best used within a few days. See “Beans” for recipes in the A to Z Cookbook, if you have it, and also in this newsletter. Delicious!

FRESH GARLIC: a bulb of several papery white cloves; believed to help in fighting infections, cancer prevention, bolstering the immune system, lowering blood pressure and preventing heart disease, used as an expectorant or decongestant, and at least some people believe that it can ward off vampires and insects.
-Cooking tips: To mellow garlic’s strong flavors opt for longer cooking; to enjoy its more pungent flavors and increased medicinal benefit, use it raw or with minimal cooking.
-How to use: minced raw in salad dressings, sautéed and added to stir-fries, meats, vegetables; make garlic butter with 1/2 cup of softened butter mashed with four minced cloves of garlic; try roasting garlic by cutting off tops of garlic bulb, so cloves are exposed, brush with olive oil and bake for 1 hour at 350 degrees, squeeze garlic out of skins and spread on a good, crusty bread.
-How to store: fresh garlic can be stored in an open, breathable basket in a cool, dark place for many months.

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.
At most locations you may CHOOSE ONE bunch (NOT one bunch of each) from the following 4 options. Those with prepacked boxes at limited drop off sites will receive any of the following herbs. Please keep in mind that there are a limited amount of each herb, so it is first-come, first-serve:
-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, tension, or nausea.
-Parsley: You may choose from “Curly” or “Flat Leaf”, dark green leaves with 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.
-French Sorrel: slightly tart, lemon-flavored green; excellent for salads, soups, and sauces; can be used in omelets, breads, or cooked as a side dish; leaves are shaped like spinach, but paler green in color.
-Tarragon: its flavor is delicate and almost licorice or anise-like; an essential herb in French cuisine; exceptional in egg dishes, poached fish, chicken, mushrooms, salad dressings and with other vegetables.

KALE: You will receive both Green Curly (well-ruffled, curly green leaves on green stems; this variety makes a good, roasted “kale chip”) and Red Russian (the stems are purple, and leaves are deep gray-green, purple-veined, flat, non-curled, and tooth-edged). See Week 4 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.

BABY RED ONIONS: young shoots of red bulb onions with long green stalks and milder tasting than large bulb onions; full of great fiber and antioxidants, high in potassium and source of vitamins C and B6. See Week 2 newsletter for usage and storage tips.

SUGAR SNAP PEAS: flat-round pod of edible-pod pea; often lighter green than the shelling pea pod.
-How to use: add shelled peas to soups, stews, sautes, or stir-fries; blanch or steam for 2-4 minutes only until color is bright green; snap or snow peas can be eaten raw in salads or cooked quickly as in stir-fries or deep fry in tempura batter.
-How to store: refrigerate in plastic bag for 4-5 days; if kept too long, their sweet flavor and crisp texture diminishes.

SWISS CHARD: close relative of garden beets; multi-colored, large veined, semi-crinkly, dark green leaves; mild flavor; good source of vitamins A, E, & C, as well as iron & calcium.
-How to use: greens can be prepared like spinach, and stalks like asparagus; good steamed, sautéed, stir-fried, and in soups.
-How to store: wrap in damp cloth in a plastic bag and refrigerate for up to 2-4 days.

ANNOUNCEMENTS

1. 4th of July VACATIONS or OUT OF TOWN: Yes, we will distribute as usual on July 4 at all sites, except Pure Pastures site is closed. All Pure Pastures CSA members will need to sign up for other distribution sites and/or days for Week 6 or you can request a Vacation Hold and we will provide your share to a needy family. Please remember to contact us at least by Saturday to make changes in pick up days or locations, especially with the 4th of July vacations coming up. All changes can be made yourself on our website under the sign up link under Membership Actions on the registration page or you can email us with your request using specific dates and locations.

2. FORAGE AND FEAST Cooking Class on June 27 from 6-8:30 PM: Come to this 2-part session with local forager, Rachel Mifsud, from Will Forage For Food (www.willforageforfood.com). The Foraging Walk from 6:00-7:30pm will focus on looking for edible, medicinal, and otherwise useful plants and mushrooms that are ready for harvest. At 7:30, we will have a Wild Foods Cooking Class. You will learn how to prepare and cook the items we just harvested. You should bring a good kitchen knife and a dish towel for food prep, and your own place setting, so that you can sample the foods that we prepare. This class is limited to 8 participants and Tantre CSA members are offered a discounted price of $25/person. There are still a few spaces, so please register by NOON with your NAME, PHONE, and EMAIL.

3. U-PICK STRAWBERRIES AT THE FARM: If you’re still interested in hunting for berries, you may come to u-pick this week on Wed. or Fri. (10 AM- 7 PM) or Thursday, Saturday afternoon, or Sunday, if you call to schedule your time. Reminder: It’s $4/level qt or $28/flat. Please bring your own containers to transfer them from our quarts, or return our quart baskets to the farm at another time.

4. 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. Please always email ahead about “limited sites” 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 AM to 12 PM
Farm (Wed.)–10 A.M. to 7 P.M.
Washtenaw Food Hub (Wed.) –6 P.M. to 8 P.M.
Pure Pastures (Wed.) (limited site) –9 A.M. To 7 P.M.
Farm (Fri.)–2 P.M. to 7 P.M.
Ann Arbor Farmers’ Market (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.
NEW! Argus-Packard (Sat) (limited site)–10 A.M. To 12 P.M.

BASIL: MORE THAN JUST A CULINARY HERB
Basil is one of the most sacred plants of India. It has been used to make royal unguents, perfumes, and medicines. A tea can be made to settle the nerves and aids with indigestion. Medicinally, it is used to stimulate perspiration for the treatment of colds, flu, and fevers.

Fresh basil was also worn throughout the day to help protect, inspire, and elevate the self-esteem of the person who wore it. It protects against contagious diseases and negative influences and is burned as incense and as a disinfectant. The French have used basil to repel mosquitoes and flies, which is why pots of it may be found at sidewalk restaurants in France.

Basil’s most popular use though is as a culinary herb. It is more commonly known for its primary role in tomato sauces, pesto, and salad dressings. It is also popular in Mediterranean dishes and Thai curries. It partners well with almost any summer vegetable, but especially tomatoes, eggplant, peppers, green beans, and summer squash.

Fresh basil deteriorates quickly, especially when refrigerated. It is a warm-weather crop and is sensitive to cold temperatures. If leaves are wrapped in a dry towel and kept in an airtight container, it can be kept at about 50 degrees for a few days before leaves start blackening. That is why we provide it with roots attached, so you may retain its freshness for a week or longer by placing the roots in a jar of water, changing the water every few days, and we don’t refrigerate it. You may also freeze fresh leaves in a plastic zip-lock bag, if you don’t mind the darkened color. This is very easy—just wash leaves, spin dry, place in Ziploc bag, remove air, seal, and freeze. Basil can also be dried by hanging in a dry, warm, well-ventilated place for about 2 weeks. If you would like to retain some of the green color, it needs to be dried quickly in a dehydrator or in the oven at its lowest setting with door ajar. The leaves can be separated before drying and stirred often. Remove dried leaves and store in a sealed glass jar—away from light and heat.

Some people make pesto from the basil leaves and freeze it in ice cube trays or drop on cookie trays like “drop cookies”; then bag it when frozen to be used as needed. Others just mix chopped basil with olive oil or water and freeze in ice cube trays. Remove frozen herb cubes and place in freezer bag. One frozen cube is equivalent to 1 tablespoon fresh or about 1 teaspoon of dried herb, which flavors vegetables, meats, stews, and soups all winter long. Have fun and enjoy a plethora of basil over the coming weeks!

RECIPES

MOROCCAN BISSARA—or FRESH FAVA BEAN DIP (from Capay Organic Farm CSA “Farm Fresh To You” website)
1 to 1 1/2 lbs fresh fava beans, shelled, peeled if large
3 Tbsp fresh lemon juice
2 tsp minced fresh flat-leaf parsley
1/2 tsp ground cumin
4 Tbsp extra-virgin olive oil
1/4 tsp salt
Pita wedges, raw carrots, or crackers for serving

Fill a medium saucepan with water and bring it to a boil. Blanch the beans for 2-3 minutes. Drain, reserving 3 tablespoons of the cooking liquid. Peel if the beans are large. In a blender or food processor, combine half the beans, the reserved liquid and the lemon juice. (Add more liquid if you prefer a thinner dip.) Process, scraping down the sides with a spatula, until the mixture is fairly smooth. Add the remaining beans and the oil, and process until smooth. Transfer to a serving bowl and stir in the salt and cumin. Sprinkle with parsley. Serve with crackers or veggies for dipping.

Tantre Farm CSA Newsletter
WEEK #3
June 10-16, 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 before the harvest, we may sometimes substitute some vegetables for others. The information provided here is also published each week on our website. **Also, if you’re having trouble identifying any unfamiliar produce, please look for “Veggie ID” with additional information on our website under CSA INFO or under RECIPES.

THIS WEEK’S SHARE

GREENS ADVICE for the entire season: Please keep in mind that greens are especially prominent during this early part of the farm season, so basically, “It’s salad time!” If you’re not sure how best to enjoy your green, taste it. Greens can be eaten raw in a salad or lightly steamed or sautéed with garlic, green onions, or butter in order to mellow their flavor. They can also be tossed into a dish (such as soup or a smoothie) for an extra nutritional and flavorful boost.

ARUGULA or SPICY GREENS: This will be for Fri/Sat. Members only, since not quite ready for Wed. members. Arugula (known as “wild rocket” with more deeply lobed leaves and a more pungent flavor; an aromatic, bright salad green with a peppery mustard flavor) OR Spicy Greens (gourmet-quality greens for quick cooking; includes Kale, Tatsoi, Hon Tsai Tai, Green and Red Mustard).
-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.

ASPARAGUS: You will receive a bunch of green, purple, or white variety; each contains vitamins A, B, and C, as well as iron.
-How to use: serve raw, chopped in salads, or with dips. You can also steam, roast, grill.
-How to store: wrap in damp cloth and plastic bag, then refrigerate.

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.

ROOT CELLAR CARROTS (Chantenay): This will be for Wed. members only. These carrots are 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. These carrots have been stored for the winter, so some may have spots to cut off, but are still good to use, but every once in awhile, a rubbery or mushy carrot will have escaped our crew’s watchful eye. Please feel free to make soup stock or compost out of the carrots that are considered “ugly” or “unfit”.
-How to use: best used for cooking in stews, soups, casseroles, or stir fries, since may have a stronger carrot flavor from being stored for several months in cold storage.
-How to store: refrigerate roots in plastic bag for up to 2 weeks

GARLIC SCAPES: slender green stems with a slight bulge at the bottom (resemble chives, except for the bulge and often curled); the flower top of a garlic plant; tender and milder in flavor than mature garlic, but can be substituted for garlic cloves in recipes.
-How to use: mild garlic flavor, so delicious chopped in salads, roasted, and sauteed.
-How to store: put in refrigerator in plastic bag for up to 2 weeks.

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.
**At some locations you may CHOOSE ONE bunch (NOT one bunch of each) from the following 5 options. Those with prepacked boxes at limited drop off sites will receive 2 of any of the following herbs. Please keep in mind that there are a limited amount of each herb, so it is first-come, first-serve:
–Chamomile— These small, daisy-like flowers are best known for making a soothing, sleepy time tea; also the flowers make a flavorful addition to salads and garnish. The whole bundle can be used fresh or dried upside down, and then the flowers plucked and put into a jar for a restful, calming tea for the winter.
–Chives: mild, onion-flavored herb with long, slender, hollow leaves; often used as a garnish or chopped into any foods that call for onion; good in soups, egg dishes, and meat.
–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.
–Sage–an herb from an evergreen shrub in the mint family with long, narrow, grayish-green leaves; a musky aroma and a warm and spicy taste; used in making sausages, stews, breads, pickles and teas. The flowers are edible and make nice garnishes and can be infused into a delicious vinaigrette!
–Thyme– tiny green leaves used in meat and vegetable dishes and most casseroles, soups, stews, and medicinal teas, which

LETTUCE: You will receive 2 heads of Red Leaf lettuce and/or Romaine lettuce.
-How to use: raw in salads, sandwiches, or use in soups or smoothies
-How to store: refrigerate in plastic bag for 3-5 days.

BABY LETTUCE MIX (Wildfire): a beautiful bag of dark reds and vibrant greens including Green and Red Oakleaf, Green and Red Romaine, and Redleaf lettuces. Your lettuce has been rinsed once, but probably needs more washing.
-How to use: raw in salads, sandwiches, or use in soups
-How to store: refrigerate in plastic bag for 3-5 days.

GREEN ONIONS (also called “Scallions”): young shoots of bulb onions with long green stalks and milder tasting than large bulb onions; full of great fiber and antioxidants.
-How to use: the bulb, flowers, and green leaves are edible; can be cooked, grilled, roasted whole as a vegetable; chopped in salads, soups, & other dishes for flavor.
-How to store: refrigerate in damp towel/plastic bag for 5-7 days.

PARSNIPS: long, cylindrical, creamy-white roots with sweet flavor; contain small amounts of iron and vitamin C. These parsnips were harvested midwinter during a thaw, so they are frost-sweetened, but have been stored for several months.
-How to use: can be baked, boiled, sauteed, steamed; our favorite way to prepare them is to roast with olive oil and fresh herbs.
-How to store: refrigerate in plastic bag for up to 2 weeks.

RADISHES: You will receive Easter Egg Radish (a beautiful mix of red, purple, pink, and white round radishes; crisp and mild flavor) or D’Avignon (also called, “French Breakfast”; traditional variety from Southern France; 3- to 4-inch long root that is part red with a white tip and tapered to a point).
-How to use: raw, roasted, used in soups, sliced in salads, sandwiches, or stir-fries, grated in slaws; Radish greens (excellent source of vitamins A, C, and the B’s) delicious in soups or stir-fries.
-How to store: refrigerate in plastic bag/damp towel for 1-2 weeks.

STRAWBERRIES: red, conical fruit with tiny white flowers. This week each share will receive 2 quarts of this member of the rose family.
-How to use: excellent raw, juicing, jam, pie, sorbet, in desserts
-How to store: Do not wash until you are ready to consume them. Place them on a paper towel in a tightly-covered container in the refrigerator for 2 to 3 days.
-How to freeze: This is so easy to do for fresh berries! Freeze whole strawberries hulled and washed on cookie sheets and when frozen put in freezer bags.

WHITE HAKUREI TURNIPS and GREENS: You will receive a large bunch of white salad turnips with round, smooth roots that have a sweet, fruity flavor with a crisp, tender texture. Both roots (good source of Vitamin C, potassium, and calcium) and greens are edible!
-How to use: roots and greens good in salads and soups; can be roasted, steamed, or sauteed.
-How to store: remove greens from turnip root and store separately in plastic bag in refrigerator for up to 3 days; roots can last up to 1-2 weeks in refrigerator.

ANNOUNCEMENTS

1. RUSSIAN SUMMER HOUSE FEAST – COOKING CLASS on June 21 from 6-8:30 PM: UM professors and CSA members, Alina and Michael Makin, will facilitate ways to use your early summer produce as a typical meal at the “Russian Summer-House”, which Alina remembers from her early years. Based on the culinary heritage of her native Russia, but making ample use of other culinary traditions, Alina’s meal will showcase the Tantré share with savory and sweet dishes that we will turn into a delectable meal by the end of the night. Please register by email with your NAME, EMAIL ADDRESS, and PHONE NUMBER. A small fee of $5 will help pay for any materials and extra ingredients. More details will come later in a separate email.

2. FAMILY FARM HIKE on June 22: Come join us for a guided monthly exploratory walk around Tantre Farm on Friday, June 22, at 4 PM. We’ll use all our senses as we take an approx. 45 minute hike with CSA member, Sheila Schueller and her daughter, Renia. You will explore the farm’s fields, wetlands, and forest. Sheila has taught ecology and field biology classes at Eastern Michigan University and the University of Michigan. Meet by the picnic tables in the backyard at 4 PM. No RSVP necessary, but if you email that you plan to attend, then we know to wait for you. GREENS ADVICE for the entire season: Please keep in mind that greens are especially prominent durivng this early part of the farm season, so basically, “It’s salad time!” If you’re not sure how best to enjoy your green, taste it. Greens can be eaten raw in a salad or lightly steamed or sautéed with garlic, green onions, or butter in order to mellow their flavor. They can also be tossed into a dish (such as soup or a smoothie) for an extra nutritional and flavorful boost.

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. 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 AM to 12 PM
–Farm (Wed.)–10 A.M. to 7 P.M.
–Washtenaw Food Hub (Wed.) –6 P.M. to 8 P.M.
–Pure Pastures (Wed.) (limited site) –9 A.M. To 7 P.M.
–Farm (Fri.)–2 P.M. to 7 P.M.
–Ann Arbor Farmers’ Market (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.
–NEW! Argus-Packard (Sat) (limited site)–10 A.M. To 12 P.M.

RECIPES

SAGE FLOWERS (https://www.splendidtable.org/story/sage-flowers-can-add-another-dimension-to-a-dish)
Herb flowers are delicate; you don’t want to do a lot to them because they are fragile in aroma and taste. You can flavor chicken or a robust-tasting fish with the sage leaves. Then sprinkle the sage flowers on the cooked food, encouraging people to eat the flowers with the sage-flavored dish — the flowers will add another dimension. You can also make Sage Butter by mixing it in the processor with some lemon juice and freeze it in logs for later use.
You might also fry them! Make a batter of flour, water, salt and pepper, and dip the flowers in the batter. Have about 1/2 inch of oil in a shallow pan, get the oil hot and drop in the batter-coated flowers. They’ll brown quickly. https://www.fivesensespalate.com/fried-sage-flowers/

NAPA CABBAGE SALAD (from www.allrecipes.com) Serves 6
1 head Napa cabbage
1 bunch minced green onions
1/3 cup butter
1 (3 oz) package ramen noodles, broken
2 Tbsp sesame seeds
1 cup slivered almonds
1/4 cup cider vinegar
3/4 cup vegetable oil
1/2 cup white sugar
2 Tbsp soy sauce
Finely shred the head of cabbage; do not chop. Combine the green onions and cabbage in a large bowl, cover and refrigerate until ready to serve. Preheat oven to 350 degrees. Make the crunchies: melt the butter in a pot. Mix the ramen noodles, sesame seeds and almonds into the pot with the melted butter. Spoon the mixture onto a baking sheet and bake the crunchies in the preheated 350 degrees oven, turning often to make sure they do not burn. When they are browned remove them from the oven. Make the dressing: in a small saucepan, heat vinegar, oil, sugar, and soy sauce. Bring the mixture to a boil, let boil for 1 minute. Remove the pan from heat and let cool. Combine dressing, crunchies, and cabbage immediately before serving. Serve right away or the crunchies will get soggy.

FRESH STRAWBERRY DRESSING (from www.eatingwell.com)
1 cup strawberries, rinsed, hulled and sliced
1 Tbsp balsamic vinegar
3/4 tsp freshly ground pepper
1/2 tsp sugar
1/4 tsp salt
2 Tbsp almond oil or canola oil
Place strawberries, vinegar, pepper, sugar and salt in a blender or food processor; process until pureed, stopping once or twice to scrape down the sides. Add oil and process until smooth.

Tantre Farm CSA Newsletter
WEEK #1
May 27-June 2, 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 before the harvest, we may sometimes substitute some vegetables for others. The information provided here is also published each week on our website. **Also, if you’re having trouble identifying any unfamiliar produce, please look for “Veggie ID” with additional information on our website under CSA INFO or under RECIPES.

THIS WEEK’S SHARE

ARUGULA (Sylvetta): also known as “wild rocket” with more deeply lobed leaves and a more pungent flavor; 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.

ASPARAGUS: You will receive a bunch of green, purple, or white variety; each contains vitamins A, B, and C, as well as iron.
– How to use: serve raw, chopped in salads, or with dips. You can also steam, roast, grill.
– How to store: wrap in damp cloth and plastic bag, then refrigerate. Alternatively, bundle spears with rubber band and
place upright in container with an inch of water.

STORAGE CARROTS (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. These carrots have been stored for the winter, so some may have spots to cut off, but are still good to use, but every once in awhile, a rubbery or mushy carrot will have escaped our crew’s watchful eye. Please feel free to make soup stock or compost out of the carrots that are considered “ugly” or “unfit”. See feature article on “Food for Thought”.
-How to use: best used for cooking in stews, soups, casseroles, or stir fries, since may have a stronger carrot flavor from being stored for several months in cold storage.
-How to store: refrigerate roots in plastic bag for up to 2 weeks

FRESH HERBS: With all this rain and heat all at once,the herbs are growing and flowering or getting ready to flower, so we have several herbs to choose from this week. 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 5 options:
–Chamomile— These small, daisy-like flowers are best known for making a soothing tea; also the flowers make a pretty garnish and a flavorful addition to salads. The whole bundle can be used fresh or dried upside down for a week or two, and then the flowers plucked and put into a jar for a restful, calming, sleepy time tea for the winter.
–Lovage: celery-flavored herb, good in vegetarian soups and stews, especially potato or tomato dishes; use sparingly, since it does have a strong flavor; hollow stems can be candied and used as straws in Bloody Marys.
–Chives—mild, onion-flavored herb with long, slender, hollow leaves; can be added to potato salad, baked potatoes, soups, salads, omelets, dips and spreads, pastas and sauces.; purple, onion-flavored blossoms add an attractive garnish to soups or salads (stems attached to blossoms are often discarded due to toughness).
–Thyme– tiny green leaves used in meat and vegetable dishes and most casseroles, soups, stews, and medicinal teas, which soothe sore throats. Some of the thyme has gone to flower, so the leaves are small, but the flowers are dainty and delicious and can be chopped up along with the leaves.
–Oregano—This member of the mint family is similar to marjoram, but not as sweet and more pungent, spicy flavor and aroma; good in soups and tomato-based dishes.

LETTUCE: You will receive 2-4 heads of Red and Green Leaf lettuce.
-How to use: raw in salads, sandwiches, or use in soups
-How to store: refrigerate in plastic bag for 3-5 days.

GREEN ONIONS (also called “Scallions”): young shoots of bulb onions with long green stalks and milder tasting than large bulb onions; full of great fiber and antioxidants, high in potassium and source of vitamins C and B-6.
-How to use: the bulb, flowers, and green leaves are edible; can be cooked, grilled, roasted whole as a vegetable; chopped in salads, soups, & other dishes for flavor. Green leaves are excellent in stock.
-How to store: refrigerate in damp towel/plastic bag for 5-7 days.

PARSNIPS: long, cylindrical, creamy-white roots with sweet flavor; contain small amounts of iron and vitamin C. These parsnips were harvested midwinter during a thaw, so they are frost-sweetened, but have been stored for several months. See feature article on “Food for Thought”.
-How to use: can be baked, boiled, sauteed, steamed; our favorite way to prepare them is to roast with olive oil and fresh herbs.
-How to store: refrigerate in plastic bag for up to 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. You will receive these “old buddies” potatoes that have been over-wintered in our timber frame root cellar; possibly slightly less firm than a new potato, but good for cooking in any way suggested below. See feature article on “Food for Thought”.
-How to use: good baked, boiled, roasted or in potato salads
-How to store: keep unwashed in cool, dark place in paper bag; ideal temperature is 38-40 degrees with 80-90 percent humidity; a basement or very cool closet will work.

SPICY GREENS (Stir-Fry Mix): gourmet-quality greens for quick cooking; includes Kale, Tatsoi, Hon Tsai Tai, Green and Red Mustard.
-How to use: used for salads, quick sauteing/braising, and stir fries.
-How to store: refrigerate in plastic bag for 2-4 days.

SPINACH: You will receive a bag of this crisp, dark green leaf; high in beneficial chlorophyll, as well as vitamins A & C
– How to use: juiced, toss in fresh salad, add to sandwiches, sauté, 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. ANY CHANGES in your address, phone, e-mail, or of misspelled names on any mailings or Pick Up Lists at Distribution Sites? Please let us know as soon as possible.

2. MISSED PICK UP: If you don’t pick up or forget to come, your share will be brought back to the Farm, and you will have one day to get your share before it will be taken apart or donated after any distribution. Always please call or email immediately, so we know what happened and what to do with your share.

3. CSA COOKBOOKS: We will have a handy cookbook for sale this season called “From Asparagus to Zucchini: A Guide to Cooking Farm-Fresh Seasonal Produce”. This $16 book includes an easy-to-follow format with vegetables listed from A to Z. We will have a limited number of these cookbooks available, so if you are interested in purchasing these books, and they are no longer at your site, please let us know, so we can make another bulk order. Some of our sites are tricky to leave cookbooks, since we will not be able to pick up your payments and leftover cookbooks each week, since it is just a drop off site. Please contact Deb to arrange getting a cookbook at Pure Pastures, Argus, or MOVE, and we will try to work something out.

4. WEEDING VOLUNTEERS NEEDED: With all the rain and heat 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, we sure could use the extra hands. Please contact us any day of the week or evenings.

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 AM to 12 PM
Farm (Wed.)–10 A.M. to 7 P.M.
Washtenaw Food Hub (Wed.) –6 P.M. to 8 P.M.
Pure Pastures (Wed.) (limited site) –9 A.M. To 7 P.M.
Farm (Fri.)–2 P.M. to 7 P.M.
Ann Arbor Farmers Market (There is NO Community High School distribution site this year due to Construction on 5th St.) (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.
New! Argus-Packard (Sat) (limited site)–10 A.M. To 12 P.M.

FOOD FOR THOUGHT
Over the winter we sometimes have a few extra moments to read and wonder as we sit by the wood stove, and sometimes our minds consider issues that go beyond our impact locally. As we begin our new summer season this week we wanted to give you a few facts to ponder, and consider a thoughtful look at our perceptions of food on a personal scale, but also on a global scale. We all may consider how we are part of the problem of food waste as farmers and consumers, but also more importantly how we can be part of the solution.

Here are some statistics to consider:
*About a third of the planet’s food goes to waste, often because of its looks. That’s enough to feed two billion people.

*Fruits and vegetables, plus roots and tubers have the highest wastage rates of any food.

*At a retail level, large quantities of food are wasted due to quality standards that over-emphasize appearance.

*Even if just one-fourth of the food currently lost or wasted globally could be saved, it would be enough to feed 870 million hungry people in the world.

*In medium- and high-income countries food is wasted and lost mainly at later stages in the supply chain. Differing from the situation in developing countries, the behaviour of consumers plays a huge part in industrialized countries. The study identified a lack of coordination between actors in the supply chain as a contributing factor. Farmer-buyer agreements can be helpful to increase the level of coordination. Additionally, raising awareness among industries, retailers and consumers as well as finding beneficial use for food that is presently thrown away are useful measures to decrease the amount of losses and waste. (sourced from http://www.fao.org/save-food/resources/keyfindings/en/).

Other related articles below:
https://www.nationalgeographic.com/magazine/2016/03/global-food-waste-statistics/

https://www.npr.org/tags/395584998/ugly-produce

https://www.economist.com/finance-and-economics/2018/01/11/a-new-market-for-old-and-ugly-fruit-and-vegetables-takes-shape

RECIPES

SPINACH AND ASPARAGUS FRITTATA (from Capay Organic Farm CSA “Farm Fresh To You” website) Serves 4
Filling:
1 bunch spinach, washed and drained, with stems removed
1 lb asparagus, cut into 1-inch pieces
2 cloves garlic or green onions, minced or mashed
Egg mixture:
8 eggs, beaten
3 Tbsp whipping cream or water
1/4 tsp salt
Pepper, to taste
2 Tbsp Parmesan cheese, shredded
Olive oil, to coat skillet
Preheat broiler. Mix ingredients well and pour into a greased 8-inch skillet and stir until set (about 5 minutes). Place under broiler for 2 minutes until top is golden brown. Cut into slices.

BRAISED MUSTARD GREENS (from Mad Mares Cookbook) Serves 6
2 Tbsp olive oil
1 medium onion or 4-6 green onions, chopped
2 shallots, minced
2 cloves garlic, minced
2 Tbsp stock, chicken or vegetable
2 lbs mustard greens, arugula, or spicy greens
2 tsp lime juice
1/2 tsp salt, 1/4 tsp pepper
Heat oil over moderate heat in large pot. Saute onion, shallots, and garlic until golden, about 8 minutes. Add stock. Place greens, torn into pieces, on top. Cover and cook until tender, turning greens about 20 minutes. Toss in lime juice, salt, and pepper.

LOVAGE VINEGAR (by Brenda Hyde)
1 qt cider vinegar
2 large sprigs lovage
Place into a bottle or jar with a lid. Keep in a cool, dark place for 3-4 weeks. Use in dressings, or stews.

Tantre Farm CSA Newsletter
THANKSGIVING SHARE
November 18, 2017

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

HAPPY THANKSGIVING, EVERYONE!
For the cold, gray, sodden upcoming months we can take refuge in roasting roots as they waft sweet smells out of the oven. We can take refuge in these roots and the big heads of cabbage and cauliflower for crunchy salad making. We can take refuge in the gift of the sun, the moon, and the earth in the form of hard squashes. When we find ourselves at the end of a dreary, gray week we can roast a squash, the perfect symmetry of the sun, the moon, and the earth together–radiating the calm, slow release of the sweet starches into our body mind.

Please feel free to give us a call or e-mail throughout the late fall and early winter, if you are interested in more greens, squash, potatoes, radishes, turnips, spinach, onions, garlic, etc. and are willing to pick up your order at the farm. After the Thanksgiving Distribution we are planning on being at the Ann Arbor Farmers’ Market on the following Wednesday, Nov. 22, for any last minute Thanksgiving purchases, but NOT on Sat. Nov. 25. We are hoping to continue coming to the Ann Arbor market on Wednesdays and Saturdays throughout December and then only Saturdays for January through April. We will continue to be at the Chelsea Winter Farmers Market on Nov. 25 and into the following 2 Saturdays of December. If you have “liked” us on Tantre Farm’s Facebook page, you will know when we are coming and what we are bringing, since we will try to keep you updated. Also, throughout the fall and winter, we will deliver our produce into Ann Arbor for the People’s Food Coop and Argus Farm Stop on Liberty and Packard.

If you are interested in our Summer CSA shares for 2018, our online registration will start soon. Just check our website. We will be sending you a separate email as well to let you know when registration opens.

The vegetables for this last distribution have been compiled into 2 big (1-3/4 bushel) boxes. Your herbs of parsley and rosemary will be on the side. You will also receive 2 jars of The Brinery’s sauerkraut on the side. You may want to bring your own containers or bags, if you don’t want to haul the boxes home. Otherwise, you can return them at another time to the Farm or the AA 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, in the ASPARAGUS TO ZUCCHINI cookbook (p. 191), or on our website. **Also, if you’re having trouble identifying any unfamiliar produce, please look for “Veggie ID” with additional information on our website under CSA INFO or under RECIPES.

This Thanksgiving Share is a sampling of this year’s fall harvest and a testament to this year’s hardworking hands. Thank you for being part of our CSA. We hope you enjoy this abundant Thanksgiving Distribution. Thanks for buying locally and seasonally. We wish you a safe, healthy, and enjoyable Thanksgiving!
–Deb, Richard & the 2017 Tantre Farm Crew

UPCOMING EVENT: We would like to encourage you to attend the 3rd Annual AGRARIAN ADVENTURE’S HARVEST BRUNCH fundraiser on Sun. Nov. 19 from 10 AM until 1 PM at Great Oak Cohousing Common House (500 Little Lake Dr., Ann Arbor). Just FYI for you all to know that parking is on the street. Deb has been a board member for the past 7 years, and continues to visit classrooms for the “Farmer in the Classroom” program. The Agrarian Adventure (www.agrarianadventure.org) also provides other programming for school gardens, and afterschool garden clubs. Tantre Farm always donates every year to this awesome, family-friendly fundraiser. The menu below prepared by Chef Chris Chiapelli of the UM Ross School of Business & Black Pearl looks awesome:
***Tantre Farm Heirloom Veggie Hash with or without eggs, Roasted Pumpkin and Squash Pancakes with maple syrup or whipped cream & smoked brown sugar, Mighty Good Coffee Waffles with Tahitian vanilla bean infused syrup and Mindo chocolate sauce, Slow Farms Roasted Acorn Squash Bowl with vanilla yogurt, granola and fall fruits. Vegan and gluten-free options available, and all can be paired with breakfast meats from Steinhauser and Black Oak Farms. Many other farms and food artisans have contributed as well! Please come to the brunch and find out who. Hope to see you there this coming Sunday!

WHAT’S PART OF YOUR SHARE?

BEETS: This beet variety will be in a mixed net bag of topless roots; this is Red Ace baby 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.

BRUSSELS SPROUTS: You will receive 1-2 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.
-How to freeze: Blanch sprouts for 3-4 minutes, rinse in cold water, drain, and store in air-tight bags or container.

CABBAGE (Kaitlin): large, late-season cabbage that is excellent for kraut with a very white, rather than green, interior after storage; should store well until December or January.
-How to use: steamed, stir-fried, chopped into salads or coleslaw.
-How to store: You will receive this unpeeled and unwashed, so that it will store better, so the leaves may look a little dirty or brown. 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.

CARROTS (Orange and Purple): You will receive a mixed rainbow bag of these topless, frost-sweetened carrots with an orange variety called 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; 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; greens may last up to a week refrigerated in plastic bag .

CAULIFLOWER: You will receive 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.
-How to freeze: Blanch 2-4 minutes, rinse under cold water, drain and dry, pack into freezer bags.

GARLIC: You will receive 4 bulbs of German White (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!).

FRESH HERBS: Everyone will receive 2 Herbs: 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, cover with plastic wrap and refrigerate for up to 2 weeks.

KALE: You will receive the top crown of Green Curly (well-ruffled, curly green leaves on green stems; this variety makes a good, roasted “kale chip”).
-How to use: Boil for 2-3 minutes or steam for 3-5 minutes, until color brightens (Colors will darken or fade if overcooked, and then can be mushy, tasteless, and less nutritious), and then toss with red wine vinegar/olive oil/salt/pepper, or sesame oil/rice vinegar/soy sauce, or lemon vinaigrette, or just butter and salt; mix greens (most are interchangeable in recipes) into omelets, quiches, lasagna, casseroles, soups, stews, and gravies.
-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 a few bulbs of Patterson (medium-large, blocky bulbs with dark yellow skin and thin necks; excellent storage onion) and Red Hawk (medium to large, uniform, deep red bulbs).
-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.

PARSNIPS: long, cylindrical, creamy-white roots with sweet flavor; contain small amounts of iron and vitamin C.
-How to use: can be baked, boiled, sauteed, steamed; our favorite way to prepare them is to roast with olive oil and fresh herbs.
-How to store: refrigerate in plastic bag for up to 2 weeks.

POTATOES: Everyone will receive mixed bags of the following varieties of potatoes including Carola (yellow potato from Germany; smooth, creamy texture that is good for baking or frying) and 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), Dakota Red (red potato with white flesh that is good for baking, boiling, or frying), and Russian Banana Fingerling (an heirloom potato with small, banana-shaped tubers with yellow skin and light yellow flesh; used by chefs for its delicious flavor and smooth “waxy” texture that doesn’t fall apart when cooked; good baked, boiled, or in salads).
-How to store: keep unwashed in cool, dark place in paper bag; ideal temperature is 40-50 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).
-How to freeze: Bake pumpkin until fork tender at 350 degrees, purée and put cooked pulp in freezer bags.

DAIKON RADISH: This radish variety will be in a mixed net bag of topless roots; this is 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 of topless roots; this is as 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.

BABY RAPINI: also called “Broccoli Raab” or Rabe; leafy green with 6- to 9-inch stalks usually with scattered clusters of tiny broccoli-like buds, but ours don’t have buds yet, so just the leaf; traditional Italian specialty combining qualities of broccoli and mustard greens.
-How to use: used for salads or light cooking; to cook simply: clean rapini with water, oil pan, add garlic and brown. Add 1 cup of water. Put in rapini, season to taste. (Lemon may be used if desired.) Cover pan and steam for thirty minutes. Pepperoni or sausage may be added to rapini after it is fully cooked.
-How to store: wrap in dampened cloth in plastic bag for up to 1 week.

SAUERKRAUT: We are pleased to offer 2 jars of the Brinery’s products. There will be a few different varieties to choose from. 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.
***
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

WHITE HAKUREI TURNIPS and GREENS: A white salad turnip with round, smooth roots that have a sweet, fruity flavor with a crisp, tender texture. Both roots (good source of Vitamin C, potassium, and calcium; good in salads and soups) and greens (slightly sweet and can be boiled, steamed, sautéed, stir-fried, and since hairless, are good in salads; excellent source of vitamins A & C and good source of riboflavin, calcium and iron) are edible!
-How to use: good in salads and soups, roasted, steamed, sautéed,
-How to store: remove greens from turnip root and store separately in plastic bag in refrigerator for up to 3 days; roots can last for 4-5 months, if stored like beets, preferring cold and moist conditions.

WINTER SQUASH: It’s been a great squash year! You will receive all of the following varieties:
*Acorn (small, green ribbed squash with pale yellow flesh)
*Buttercup Kabocha (green, blocky, with a gray “button” on the blossom end; thick, dry, deep orange flesh; medium-dry and sweet; dry storage)
*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)
*Pikes Peak (an heirloom variety, oblong, teardrop-shaped, slate-blue colored fruit; has thick orange flesh that is sweet and tasty; excellent keeper; believed to be of Native American origin, possibly from Mexico)
*Spaghetti (3-5-pounds, golden yellow, oblong, smooth, medium size, only mildly sweet with “spaghetti” (stringy) flesh; bake like squash or boil and fork out the flesh, topping the “spaghetti” flesh with your favorite sauce; mildly sweet)
*Tetsukabuto (5-6 pound Japanese squash; nearly round with dark green rind, slightly mottled and ribbed; sweet and nutty flavor with yellow, thick flesh)

-How to use: Slice in half, scoop seeds out and bake with a little water in baking pan at 350 degrees for 40 minutes or until tender; boil or steam chunks for 15-20 minutes, or until tender (peel skins off “before” or “after“ cooked, but “after” is easiest when it’s cooled); mash cooked squash with butter; purée cooked squash for creamy soup, or add uncooked chunks to soups or stews; add small amounts to yeast breads, muffins, cookies, pies, oatmeal.
-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” with the word “recipe” after it.

TANTRÉ FARM SLAW (A simple, easy salad!) Serves 4.
2 medium beets, grated
3 large carrots, grated
1 parsnip, 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 grated turnips, daikon, cabbage, etc.

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. Yummy!
1 c. Brussels sprouts, cut in halves
1 c. carrots, quartered or chunks
1/2 lb. unpeeled multi-colored potatoes, cut into chunks if large
1 watermelon or daikon radish, julienned
2 onions, sliced
2 parsnips, cut into chunks
1 c. turnips, cut into chunks
4 garlic cloves, minced
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 fresh parsley
Preheat oven to 375 degrees. Combine any combination of vegetables above in large bowl, except parsley. Drizzle oil over. Sprinkle with garlic, herbs, 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. Makes 6-8 servings.

WHOLE ROASTED ROMANESCO WITH LEMON, GARLIC, AND THYME (https://www.landeeseelandeedo.com/recipe/whole-roasted-romanesco-with-lemon-garlic-and-thyme) 5-6 servings
1head Romanesco cauliflower
1 1/2-Tbsp. extra virgin olive oil
1 medium lemon
zest from 1/2 lemon
2 cloves garlic, crushed
1/2-tsp. fresh thyme or rosemary, minced
1 medium onion, sliced
3 sprigs fresh thyme or rosemary
generous sprinkle salt and pepper
1/8-tsp crushed red pepper flakes (optional)
1/8-cup Parmesan cheese (optional)
Pre-heat oven to 375 degrees F. Trim the romanesco’s stem and leaves, then lay flat on a rimmed baking sheet. Tuck shallot slices and springs of thyme underneath the romanesco. Drizzle or brush olive oil over the head of romanesco, then rub the crushed garlic and lemon zest over it with your fingers. Squeeze juice from half of a lemon over top, then season generously with salt and pepper. If a little heat is desired, add 1/8 to 1/4 teaspoon of crushed red pepper flakes. Cook in the center of the oven for 40-50 minutes, until golden brown and softened (you can cook longer if you want the romanesco more tender). Remove from oven and squeeze juice from remaining lemon half over the romanesco. If desired, sprinkle freshly grated Parmesan cheese on top. To serve, slice romanesco like a cake into generous wedges. Garnish with additional cheese, if desired. Option to pair with aioli, marinara sauce, or your favorite dipping sauce.

ITALIAN PEASANT SOUP (from From Asparagus to Zucchini: A Guide to Cooking Farm-Fresh Seasonal Produce by MACSAC) Makes 8 1/2 cups
1/4 cup white wine
1 cup finely chopped onions
1 cup finely diced celery or celeraic
1 cup finely diced carrots
1 1/2 cup peeled and diced potatoes
1 1/2 cup peeled and diced parsnips
8 cups vegetable stock or water
1/2 tsp thyme
2 tsp crushed garlic
1 Tbsp soy sauce
2 cups chopped kale
Combine wine, onions, celery, and carrots in large pot over medium heat, and cook, stirring occasionally, until vegetables are tender, about 25 minutes. Stir in potatoes, parsnips, stock, thyme, garlic, and soy sauce. Bring to simmer, cover and cook over low heat until potatoes are not quite tender, about 15 minutes. Add greens and cook 10-15 minutes longer.

MARTHA STEWART’S PUMPKIN SOUP IN A PUMPKIN (from www.recipezaar.com) Serves 6.
6 cups chicken stock
2-3 cups pared pumpkin, cut into 1/2-inch cubes
1 cup thinly sliced onion
1 clove garlic, minced
1 1/2 teaspoons kosher salt
1 teaspoon fresh sage or rosemary leaves
5 peppercorns
1 medium pie pumpkin
1/2 cup heavy cream, warmed
1 teaspoon chopped fresh, parsley
In a covered saucepan, heat the stock, cubed pumpkin, onion, garlic, salt, thyme, and peppercorns to boiling; reduce heat and simmer, uncovered, 20 minutes. Remove 1/2 cup of the pumpkin with a slotted spoon; reserve. Simmer remaining pumpkin mixture, uncovered, 20 minutes longer; transfer to a large bowl. Preheat oven to 350F degrees. Cut the top off the sugar pumpkin and remove the seeds. Place the pumpkin on a baking sheet and bake for 20 minutes; set aside in a warm spot. Puree 2 cups of the pumpkin mixture in a blender or food processor; return pureed mixture to the pot. Repeat with remaining pumpkin mixture. Heat pureed mixture to boiling; reduce heat; simmer, uncovered, for 10 minutes. Stir warm cream and reserved pumpkin into soup. Place the warmed sugar pumpkin on a platter; ladle the soup in and garnish with parsley. Serve hot.

DAIKON IN PLUM SAUCE (from Farmer John’s Cookbook: The Real Dirt On Vegetables by John Peterson) Serves 3 to 4.
3 tablespoons soy sauce
2 tablespoons rice vinegar
1 teaspoon cornstarch
2 tablespoons plum sauce
1 tablespoon minced scallion
3 tablespoons peanut oil
1 daikon radish, peeled, cut into matchstick-sized strips (could add watermelon radish as well)
2 tablespoons water
Combine the soy sauce, vinegar, and cornstarch in a small bowl; stir until cornstarch dissolves. Stir in the plum sauce and scallions. Heat the oil in a wok or large skillet over high heat. Swirl the oil around the wok so that it covers the cooking area, then add the daikon; cook, stirring constantly, for 30 seconds. Add the water; cover. Cook until the daikon is tender, 1 to 2 minutes. Add the soy sauce mixture and continue cooking, stirring vigorously, until the sauce has thickened, 2 to 3 minutes.

GRATED BEET AND CARROT SALAD
3-4 beets, grated
3-4 carrots and/or turnips, grated
1 finely chopped onion (or bunch of scallions or leeks)
1/3 cup cider vinegar
2 Tbsp balsamic vinegar
1 tsp honey
Pour over vinegar and honey, mix and let marinate.

TETSUKABUTO SQUASH PIE (from Backwoods Home Cooking)
1 9-inch unbaked pie shell
2 cups mashed or pureed, cooked pulp of Tetsukabuto squash
1/2 tsp. vanilla
10 oz. evaporated milk
1/4 cup brown sugar
2 Tbsp. unbleached flour
1/2 tsp. nutmeg
1/2 tsp. ginger
1/3 cup chopped pecans
Thoroughly mix pulp, vanilla, and milk. Mix sugar, flour, nutmeg, and ginger together and stir into the wet mixture. Pour into the pie shell and bake in 375° oven until the middle of pie is almost firm but still sticky. Remove from the oven and sprinkle with pecans. Continue baking until a straw inserted in the center comes out clean. Entire baking time takes 40-45 minutes.

MIDNIGHT SUNSET: A GINGER AND BEET JUICE COOLER (from Learning to Eat Locally) Makes 1/2 gallon.
1 qt cooking water from 5-6 beets cooked in 2 qts water
1 qt water
1 cup light brown sugar, packed
1 cup lemon juice
1 1/2 Tbsp coarsely chopped ginger
Ice
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.

TANTRE FARM CSA NEWSLETTER
Extended Fall CSA Share
Week 2
Oct. 22-28, 2017

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

In our newsletter, we try to give you an accurate listing of the produce in your box; however, since the newsletter is published 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.

BROCCOLI: emerald green, tiny buds that are clustered on top of stout, edible stems.
-How to use: use raw, steamed, sautéed, stir-fried, in casseroles, soups, pizzas, etc.
-How to store: store loosely in plastic bag for up to a week

CARROTS (Chantenay): shorter than other cultivars, but have greater girth with broad shoulders and taper towards a blunt, rounded tip; commonly diced for use in canned or prepared foods.
-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, unwashed roots in plastic bag for up to 2 weeks

CAULIFLOWER: You will receive 2 kinds, Amazing (medium-sized, white heads with domed, solid curds) and Romanesco (lime green, spiraled heads with pointed, spiraled pinnacles; crisp and mild).
-How to use: raw for salads and dips, steamed, sauteed, 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.
-How to freeze: blanch 2-4 minutes, rinse under cold water, drain and dry, pack into freezer bags.

CELERY: tall, crisp, glossy green stalks and leaves with a strong, celery flavor; contains vitamins A, C, B-complex, and E with some other minerals; also high in fiber and sodium.
-How to use: typically eaten raw and used in salads; ribs and leaves can be added to casseroles, soups, stews, and stir-fries.
-How to store: refrigerate in plastic bag for up to 2 weeks; can be frozen in slices on a cookie sheet and then packed into freezer bags; celery leaves can be dehydrated and added to soups or stews.

EGGPLANT: You will receive a few of these last tastes of summer, Nadia (slender, purplish-black, glossy-like, bell-shaped fruit) or Orient Express (dark purple Asian type with long, slender, glossy fruits, which are delicately flavored and quick cooking).
-How to use: can be baked, boiled, fried, grilled, or can be sliced into rounds for grilling or broiling; cut into cubes for stews and stir-fries.
-How to store: best fresh, but can be stored at room temperature or in refrigerator drawer for up to 1 week.

U-PICK FLOWERS (only available on the farm): A bouquet per household of up to 15 stems will be part of your share, if the frosts don’t get to them first. Extra bouquets cost $4.

GARLIC: a bulb of several papery white cloves; believed to help in fighting infections, cancer prevention, & boosts the immune system.
-How to use: minced raw in salad dressings, sautéed and added to stir-fries, meats, vegetables
-How to store: fresh garlic can be stored in an open, breathable container in a cool, dark place for many months.

KALE: You will receive Green Curly (well-ruffled, curly green leaves on green stems; this variety makes a good, roasted “kale chip”).
-How to use: for salads, soups, braised, and light cooking
-How to store: keep in plastic bag or damp towel in refrigerator

ONIONS: You will receive Red Zeppelin (medium to large, globe-shaped bulbs with deep red color).
-How to use: great for salads, soups, sandwiches, slices, onion rings, and other dishes for flavor
-How to store: will store for six months or more, if kept in a cold, dark place, but remove any ones starting to go soft from the others.

HOT PEPPERS (Joe’s Long Cayenne): long, slender, bright red fruits tapering to a point with medium heat; are excellent for homemade hot sauce; dry well for ristras and delicious, dried hot pepper flakes
How to use: handle hot peppers with gloves, and cut on glass plate; often roasted, chopped, and used to season corn bread and cheese dishes; good for stuffed appetizers, jams, salsa, and pickles.
How to store: for fresh peppers, store in refrigerator; for drying peppers, place string through the stems and hang in cool, dry, well-ventilated spot.

SWEET RED PEPPERS (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
-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 (Dakota Red): red potato with white flesh that is good for baking, boiling, or frying.
-How to store: Keep unwashed in cool, dark place in paper bag

RADISHES (Easter Egg): a beautiful mix of red, purple, pink, and white round radishes; crisp and mild flavor.
-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, B, C.
-How to store: refrigerate in plastic bag/damp towel for 1-2 weeks.

SWISS CHARD: close relative of garden beets; multi-colored, large veined, semi-crinkly, dark green leaves; mild flavor
-How to use: greens can be prepared like spinach, and stalks like asparagus; good steamed, sautéed, stir-fried, and in soups.
-How to store: wrap in damp cloth in a plastic bag and refrigerate for up to 2-4 days.

TOMATOES (San Marzano): early, large classic Italian Roma tomato; balanced acidic flavor with meaty flesh, so good for sauce and paste
-How to use: sauté, bake, broil, or grill; eat raw in salads or add to soups, stews, or sauces
-How to store: keep at room temperature for up to 1 week

WINTER SQUASH: You will receive Acorn (small, green ribbed squash with pale yellow flesh; great stuffed with rice, breading, or soups), Buttercup Kabocha (green, blocky, with a gray “button” on the blossom end; thick, dry, deep orange flesh; medium-dry and sweet; very dry at harvest, sweeter after a few weeks), and Carnival (multicolor Sweet Dumpling with colorful patches and flecks of dark/light green, orange, and yellow; sweet flesh and edible skin).
-How to use: bake, roast, mash or puree cooked squash; use in creamy soups, or add uncooked chunks to soups or stews; add small amounts to yeast breads, muffins, cookies, pies, oatmeal, etc.
-How to store: Keeps for several months (depending on the variety) at room temperature.

ANNOUNCEMENTS

1. PLEASE RETURN SHARE BOXES & BRING EXTRA BAGS! Please return any forgotten boxes from past weeks. You may bring bags, a cooler or other containers to transfer your produce from the boxes at your distribution site, especially next week, which is your final week of Ex. Fall Shares. We also can use any EXTRA PAPER OR PLASTIC BAGS (Grocery Bags ONLY).

2. THANKSGIVING CSA Registration is OPEN! This share is a one-time pick-up of 60 to 80 pounds of produce for winter storage or to stock up on vegetables before the holiday for $120. It is available for pick up on Nov. 18 (the Saturday before Thanksgiving) at the Ann Arbor Farmers’ Market from 7 A.M. until Noon, Tantré Farm from 2-5 P.M., and Pure Pastures in Plymouth from 9 AM – 7 PM. More details can be found on our website.

3. 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.
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.
Pure Pastures (Wed)–9 A.M. To 7 P.M.

REFLECTIONS ON THE FARM
by Richard and Deb

One hundred years ago the small farm down the road started keeping dairy cows behind their little cow shed. Over the many decades new buildings were added and the herd grew behind the cow shed. At one point there were over 60 cows eating grass/hay, making manure, and adding to the soil fertility in the acres of pasture behind the shed. After 80 years of pasturing cows, this fertility was very concentrated, and the cow herd was finally sold. The pasture grew up into lush burdock, nettles, lambs quarters, pigweed, cockleburs, jimson weed, and wild perennial grasses over the next ten years.

Then two years ago we started farming our neighbor’s pasture down the road. The field was plowed, while the deep tap roots of those weeds were broken apart and upturned. Week after week it was raked and raked until the seed load sprouted out. The first year we started growing cabbage and Brussels sprouts. This year when the soil dried out in July we planted 6000 broccoli, 5000 Romanesco cauliflowers, 3000 Brussels sprouts, and 12,000 cabbages. The little seedlings were heeled in with a 2-row transplanter with a little drink of compost tea, and that’s all the water they had for many weeks. We were able to conserve the water by lightly cultivating around the little seedlings with a goosefoot drag, which formed a dust mulch. For much of the season the soil was dry and the plants were not very large. We were thinking, “Maybe we won’t get very much broccoli and cauliflower this year. Maybe the cabbages will be small.” However, that was definitely not the case. By August we had one good rain, almost half an inch, and this was enough to keep the plants going. The brown, dusty soil gave way to large, turgid, green leaves that grew to be waist high.

As a result you may have noticed from last week’s CSA share, we have been harvesting 10 to 12 pound cabbages and 5 to 8 pound cauliflowers. The vegetables have been so big that sometimes only four heads of cauliflower will fit into a 2-bushel box. The obvious conclusion seems to be that all those years of cows grazing the land created a huge level of productivity. These last few weeks we have been trying to deal with what feels like a tidal wave of food pushing us into a slight state of mania. We are definitely seeing the bounties this fall. We have sold these vegetables at market. We have given them to you, our CSA members. We have fed the pigs. We have fed the cows. And yet, there is more and more and more; as if somehow the sorcerer’s apprentice has miscast the master’s spell upon the land, and now there is only the nonstop mania of Romanesco cauliflower with its fractal pattern spinning the infinite Fibonacci sequence into our bodies and minds. A great roaring monster that we are staggering to tame.

These prolific, cruciferous vegetables boost your immune system and are brimming with nutrition–calcium, iron, folic acid, potassium, Vitamins A and C. We hope that these giant vegetables are not too overwhelming for you, so please consider eating them all winter long by freezing them or making them into soups. You even might want to share them with your coworkers, family, or friends. You can send them to school in your kid’s lunches. You might even consider making one of these unique brassicas a centerpiece for your harvest table. We hope that you can celebrate this abundance with us and enjoy the super-size produce in these super-size shares.

RECIPES

GYPSY SOUP (from Moosewood Cookbook by Molly Katzen)
2 medium onions, chopped
2 garlic cloves, crushed
1 stalk celery, chopped
2 cups chopped, peeled winter squash
1 Tbs. olive oil
3 cups stock or water
2 tsp. Spanish paprika
1 tsp. turmeric
1 tsp. basil
1 tsp. salt
1 bay leaf
dash of cinnamon
dash of cayenne
15-oz can garbanzo beans
1 cup tomatoes, chopped
1 pepper, chopped
1 Tbs. tamari
In a soup kettle, sauté onions, garlic, celery and winter squash in olive oil for about 5 minutes. Add seasonings (except tamari) and the stock or water. Simmer, covered, about 15 minutes. Add remaining vegetables and beans. Simmer another 10 minutes or so – until the vegetables are tender. Add tamari and serve.
*Tip: This soup freezes well. You can also throw in greens at the end, such as SWISS CHARD, KALE or even CARROT GREENS.