TANTRE FARM CSA NEWSLETTER
Extended Fall CSA Share
Week 1
Oct. 15-21, 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. You will receive broccoli shoots in your box and 1 head of broccoli outside of the box.
-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 (Hercules): sweet, orange, cone-shaped roots; good eating quality and stores well.
-How to use: can be used raw as carrot sticks, grated in salads or juiced; steamed or sautéed, in stews, soups, casseroles, stir-fries
-How to store: refrigerate dry and unwashed roots in plastic bag for up to 2 weeks

CAULIFLOWER (Amazing): You will receive 2 kinds, Amazing (medium-sized, white heads with domed, solid curds) and Graffitti (brilliant purple heads; attractive served raw with dip or as a cooked vegetable).
-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.

U-PICK FLOWERS (only available on the farm): A bouquet per household of up to 15 stems will be part of your share, if you are able to come and pick it any day. Extra bouquets cost $4.

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

KALE: You will receive Rainbow Lacinato Kale (unique “purple dino” kale has deeply curled leaves in dusky-green with bright purple stems and veins).
-How to use: for salads, soups, and light cooking
-How to store: keep in plastic bag or damp towel in refrigerator

ONIONS: You will receive Red Zeppelin (medium to large, globe-shaped bulbs with deep red color).
-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 Green Bell Peppers (large blocky cells with fruity, sweet flavor) and 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: You will receive 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!).
-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.

BABY RAPINI: also called “Broccoli Raab” or Rabe or Rape; leafy green with 6- to 9-inch stalks and scattered clusters of tiny broccoli-like buds (most of 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 rappini with water, oil pan, add garlic and brown. Add 1 cup of water. Put in rappini, season to taste. (Lemon may be used if desired.) Cover pan and steam for thirty minutes. Pepperoni or sausage may be added to rappini after it is fully cooked.
-How to store: wrap in dampened cloth in plastic bag for up to 1 week.

TOMATOES: You will receive San Marzano (early, large classic Italian Roma tomato; delicious, balanced acidic flavor and meaty flesh makes for good 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

WHITE HAKUREI TURNIPS and GREENS: A white salad turnip with round, smooth roots that have a sweet, fruity flavor with a crisp, tender texture.
-How to use: white roots good in salads and soups, roasted, steamed, sautéed. Greens can be boiled, steamed, sautéed, stir-fried
-How to store: remove greens from turnip root and store separately in plastic bag in refrigerator for up to 3 days; roots can last up to 1-2 weeks in refrigerator.

WINTER SQUASH: You will receive Butternut (light, tan-colored skin; small seed cavities with thick, cylindrical necks; bright orange, moist, sweet flesh; longest storage potential of all squash) and Delicata (small, oblong, creamy colored with long green stripes, only slightly ribbed; pale yellow, sweet flesh; edible skin; best eaten within 4 months of harvest).
-How to use: Slice in half, scoop seeds out and bake with a little water in baking pan at 350 degrees for 40 minutes or until tender; boil or steam chunks for 15-20 minutes, or until tender (peel skins off “before” or “after“ cooked, but “after” is easiest when it’s cooled); mash cooked squash with butter; purée cooked squash for creamy soup, or add uncooked chunks to soups or stews; add small amounts to yeast breads, muffins, cookies, pies, oatmeal, etc.
-How to store: Keep for several months (depending on the variety) in a dry, moderately warm (50-60 degrees), but not freezing location with 60-75% humidity; will also store at room temperature.

ANNOUNCEMENTS

1. VACATION HOLD or PICK UP RESCHEDULE: If you know that you are not able to pick up or need to reschedule pick up days during these coming 3 weeks for any reason, you can make those changes yourself by going into this link http://tantrefarm.csasignup.com and choosing “Schedule vacations or pick up location changes” under the “Member Actions” box on the left. You will need to do this a week ahead of time, if you know that you will not be picking up your share or you want to change your pick up date or location, or email us to make changes. Please make a strong effort to PICK UP ALL OF YOUR SHARES in the next few weeks. If you miss a share pick up, it is available at the farm ONLY for that day and 1 day after, but please let us know ASAP, so we know what to do with your share.

2. PRORATED SHARES: Those of you with prorated shares should know that you will all receive the online newsletter every week and also Pick Up Reminders the night before you are scheduled even though it might not be your week to pick up. This is all just computer automated, and it can’t be undone for individuals. Just FYI!

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 $120. This share will be 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.

4. PLASTIC AND PAPER GROCERY BAGS NEEDED: We encourage you to bring cloth bags, coolers, or totes to take extra produce home that is on the side besides getting the share box, so we ask for donated “grocery” (other sizes are less convenient) bags at Distribution Sites. If anyone has piles and piles of bags, please donate them to any site you pick up.

5. 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.

RECIPES

STEAMED BROCCOLI AND SQUASH WITH TAHINI SAUCE (from http://www.wholeliving.com/151380/steamed-broccoli-and-squash-tahini-dressing)
1/2 head broccoli florets
1 Delicata squash, sliced and seeded
1 cup mixed tender greens (arugula and/or rapini)
1 cup thinly sliced red or green cabbage
2 Tbsp diced red onion
Coarse salt and pepper
1 Tbsp toasted sesame seeds
1/4 cup Tahini Sauce (1/2 cup tahini, grated zest and juice of 1 lemon, 1 Tbsp olive oil, 1 chopped garlic clove, 1/2 tsp cumin, 1/2 tsp paprika, coarse salt)
Steam broccoli florets until bright green and tender, about 4 minutes. Remove and set aside. Steam squash until bright yellow and tender, about 10 minutes. In a bowl, toss greens, cabbage, and red onion. Top with steamed vegetables and season with salt and pepper. Drizzle with tahini sauce and sprinkle with sesame seeds.

BLUE POTATOES MASHED WITH ROASTED GARLIC (from www.foodnetwork.com)
3 lbs (about 6 cups) blue potatoes
2 1/2 oz (about 2-4 cloves, depending on size) roasted garlic
1/4 cup sour cream
1 Tbsp butter
2 Tbsp Parmesan, grated
Salt and pepper to taste
Peel and cut the potatoes into cubes. Boil them in salted water for approximately 15 minutes or fork tender. Once potatoes have cooked, drain the water. In a large bowl add the garlic, sour cream, butter, and Parmesan to the potatoes, and mash until desired consistency. Add salt and pepper to taste.

GINGER PEANUT SOUP (from How it all Vegan) Serves 4-6
1 1/2 cups broccoli, chopped
1 1/2 cups cauliflower, chopped
1 medium onion, chopped
1 Tbsp fresh ginger, grated
3 cloves garlic, chopped
1/4 tsp cayenne pepper
1/2 tsp salt
1/2 tsp pepper
2 Tbsp olive oil
3 cups vegetable stock or water
1 (28 oz) can diced tomatoes (or 1 quart Roma tomatoes)
5 Tbsp natural peanut butter (or nut butter)
In a large soup pot, saute the broccoli, cauliflower, onions, ginger, garlic, cayenne, salt, and pepper in oil on medium heat until vegetables are tender. Add the stock, tomatoes, and nut butter. Reduce heat and simmer for 20 minutes, stirring occasionally.

COOL and CRUNCHY RADISH AND TURNIP SALAD (from Eggs on Sunday) Serves 2

6 small radishes, thinly sliced

4 small salad turnips, thinly sliced

1/4 tsp toasted sesame oil

1/2 tsp rice vinegar

Juice of half a lime

1 Tbsp chopped chives or parsley

Coarse kosher or sea salt, to taste
Combine all ingredients in a bowl, and stir gently but thoroughly to combine and coat all the slices. Taste and season with salt (start with a little pinch and gradually add it until the flavors “pop” as much as you like).

Tantre Farm CSA Newsletter
WEEK #19
Oct. 1-7, 2017

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

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

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

THIS WEEK’S SHARE

GENOVESE BASIL (optional): ALL SHARES will receive basil this week. Some of the leaves have a few brown spots due to a recent frost, but some of you may still want to make pesto with the last of the basil this season. This is an herb with sweet, spicy, shiny, green leaves. We supply it with root attached, so it will last up to a week or 2 when stored in a jar, vase, or glass of water on your counter or table top.

BROCCOLI: deep emerald green, tiny buds that are clustered on top of stout, edible side shoots; high in vitamins A, C, calcium, potassium, and iron; known as an anti-cancer vegetable. See Week 4 newsletter for usage and storage tips.

CARROTS (Hercules): sweet, orange, cone-shaped roots; good eating quality and stores well. See Week 6 newsletter for usage and storage tips.

CELERY: tall, crisp, glossy green stalks and leaves with a strong, celery flavor; contains vitamins A, C, B-complex, and E with some other minerals; also high in fiber and sodium. *Organic celery tends to be a darker green, since it’s unblanched like commercial celery. The darker green color indicates more minerals and vitamins, but also is a bit stronger, so you may want to use a little less than you normally would.
-How to use: typically eaten raw and used in salads; ribs and leaves can be added to casseroles, soups, stews, and stir-fries.
-How to store: refrigerate in plastic bag for up to 2 weeks; can be frozen in slices on a cookie sheet and then packed into freezer bags; celery leaves can be dehydrated and added to soups or stews.

SWEET CORN (Vision): exceptionally tender, super sweet, yellow ears; great for fresh eating and freezing. See Week 11 newsletter for usage and storage tips.

EGGPLANT: You will receive Nadia (slender, purplish-black, glossy-like, bell-shaped fruit), Rosa Biana (an Italian heirloom; round fruit streaked with white and violet), or Orient Express (dark purple Asian type with long, slender, glossy fruits, which are tender, delicately flavored, and quick cooking). See Week 10 newsletter for usage and storage tips.

GARLIC: a bulb of several papery white cloves; believed to help in fighting infections, cancer prevention, and bolstering the immune system. See Week 5 newsletter for usage and storage tips.

KALE (Rainbow Lacinato): unique “purple dino” kale has deeply curled leaves in dusky-green with bright purple stems and veins. See Week 2 newsletter for usage and storage tips.

ONIONS: You will receive Cipollini (a traditional Italian onion known for its flat, oval shape and delicately mild, sweet flavor; ranges in size from 1-3 inches; used for pickling and to season a wide variety of dishes and especially good grilled on a skewer) and Mars Red (purple-red skinned onion with sweet flavor). See Week 10 newsletter for usage and storage tips.

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

POTATOES: You will receive Red Dakota (red potato with white flesh that is good for baking, boiling, or frying) and Harvest Moon (velvety dark-purple skin and dark, golden-yellow flesh ; infused with creamy nutty flavor; excellent for mashing, baking, and boiling). See Week 10 newsletter for usage and storage tips.

TOMATOES: You will receive some of any of the following: Geronimo (newer variety but already one of the most widely used beefsteak varieties; fruits are firm, nice red color and good taste), San Marzano (early, large classic Italian roma tomato; delicious, balanced acidic flavor and meaty flesh makes for good sauce and paste). **Once again you will also receive a few large HEIRLOOM tomato varieties, such as Brandywine (large, heirloom, beefsteak tomato–often over 1 lb–with a deep pink skin and smooth red flesh; known as one of the best-tasting tomatoes) or Rose (deep pink, heirloom, medium-sized tomato, which is meaty and flavorful).
-How to freeze: Core the big ones and cut smaller if you like, but just wash and pop the smaller tomatoes right into freezer bags. See Week 9 newsletter for usage and storage tips.

WINTER SQUASH/PIE PUMPKIN: You will receive Delicata (small, oblong, creamy colored with long green stripes, only slightly ribbed; pale yellow, sweet flesh; edible skin) and Pie Pumpkin (bright orange skin with dry, sweet flesh).
-How to use: slice in half, scoop seeds out and bake with a little water in baking pan at 350 degrees for 40 minutes or until tender; boil or steam chunks for 15-20 minutes, or until tender (peel skins off “before” or “after“ cooked, but “after” is easiest when it’s cooled); mash cooked squash with butter; puree cooked squash for creamy soup, or add uncooked chunks to soups or stews; add small amounts to yeast breads, muffins, cookies, pies, oatmeal, etc.
-How to store: keep for several months (depending on the variety) in a dry, moderately warm (50-60 degrees), but not freezing location with 60-75 percent humidity; will also store at room temperature.
How to freeze: if you notice a squash is getting soft or a spot starts to rot, cook it immediately, scoop out the pulp, and freeze it in freezer bags for future use.

ANNOUNCEMENTS

1. ENDING SUMMER CSA DATES: The end is drawing near. This is just a reminder that our summer shares are ending in just a few weeks. That means Oct. 11 (Wed.), Oct. 13 (Fri.), and Oct. 14 (Sat.) are the last distribution days for our Summer Shares.

2. CORRECTION: SAUERKRAUT WORKSHOP on SUNDAY, OCT. 8 from 12 to 2 PM: Join us for our 2nd annual sauerkraut workshop and get cultured with us at the Washtenaw Food Hub in learning to make your own sauerkraut using locally-grown, organic produce from Tantre Farm! Fermentation Expert, Melissa, will be leading this Farm-to-Fermentation workshop that will cover the basics of wild vegetable fermentation. Participants will take home a jar of fermenting sauerkraut made during the workshop. Please register by email with your NAME, EMAIL ADDRESS, and PHONE NUMBER. $5 fee for materials and other ingredients.

3. U-PICK AVAILABLE: Please call ahead if you plan to pick on other days besides Farm Distribution Days (Wed. and Fri.), so we can make sure someone is around to help you.
**U-PICK Flowers– You may pick 1 bouquet of up to 15 stems per household for “free” in the u-pick flower garden on the farm. Please feel free to bring clippers and a vase to take it home. Optional donations of $1 or $2 will help to pay for some seed and labor costs. Extra bouquets will cost $4.
**U-PICK Tomatoes—tomatoes have DISCOUNTED PRICES: Members–$0.75/lb. Non members–$1/lb.
**ALREADY PICKED Tomatoes – $1/lb. Members. Discounted half bushel boxes of Romas at the farm & market for $25.

4. GROCERY BAGS NEEDED!! We could use any extra paper or plastic grocery bags you may have accumulated for market and for CSA distribution sites. Please ONLY grocery bags!

5. EXTENDED FALL CSA SHARE REGISTRATION IS OPEN: This share runs from Oct. 15 through Nov. 4 for $105 celebrating all the bounty of the fall vegetables! There is plenty of room and plenty of produce this fall, so you will get in! The link for online registration is http://tantrefarm.csasignup.com, which will bring you right to the sign up page. Please sign up by Oct. 13, so you won’t miss any of the 3 weeks of produce. We will be sending a separate email notice soon, so that everyone knows more details about this share. You also can go to our website for more information. We are prorating these shares as well, so if you need to miss a week of the Extended Fall CSA, just send us an email, and we will register you for the weeks you will receive a share. Hope to share more of this abundant fall harvest with you throughout October!

6. THANKSGIVING CSA IS OPEN! This CSA is open as well for registration for pick up on Nov. 18. A more detailed email notice about this will come out to you sometime in the next few weeks. You can also read more details about the Thanksgiving Share on our website under “CSA Info”. This share is a one time pick up of 60 to 80 pounds of produce for winter storage or to stock up on vegetables before the holiday for $120. This share will be available for pick up on the Saturday before Thanksgiving at the Ann Arbor Farmers’ Market from 7 AM – 12 PM, Tantré Farm from 2-5 PM, or Pure Pastures from 9 AM – 7 PM.

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

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

AUTUMN MINESTRONE (Moosewood Restaurant Daily Special by the Moosewood Collective)
2 Tbs. vegetable oil
1 c. chopped onions
2 garlic cloves, minced or pressed
2 1/2 c. peeled and cubed winter squash (such as delicata or butternut)
2 celery stalks, diced
1/2 c. peeled and diced carrots
2 1/2 c. cubed potatoes
1 tsp. dried oregano
2 tsp. salt
1/2 tsp. black pepper
6 c. water
4 c. chopped kale
1 1/2 c. cooked (or 15-oz. can) cannellini beans (or any cooked bean)
Warm the oil in a large soup pot on medium heat. Add the onions and garlic, and sauté for 5 minutes. Add the squash, celery, carrots, potatoes, oregano, salt, pepper, and water; cook for 10 minutes or until potatoes are almost done. Add the kale and beans (drained) and simmer for another 5 to 7 minutes, until the kale is tender and the beans are hot. Yields 12 cups. Serves 6 to 8.

CELERY SALAD WITH ROASTED PEPPERS AND MOZZARELLA (from Farmer John’s Cookbook by John Peterson) Serves 4-6
1 bunch celery
2 roasted red peppers, cut into strips
4 oz mozzarella cheese, cut into strips
2 Tbsp chopped fresh basil
6 Tbsp extra virgin olive oil
2 Tbsp freshly squeezed lemon juice
1 small clove garlic, minced (about 1/2 tsp)
1/2 tsp salt
1/4 tsp freshly ground black pepper
3 eggs, hard-cooked, sliced
Combine the celery, roasted red peppers, mozzarella, and basil in a large bowl. Whisk together the oil, lemon juice, garlic, salt, and pepper in a small bowl. Pour the dressing over the salad; toss to coat. Cover the bowl and chill for at least 2 hours. Toss again before serving. Arrange the egg slices decoratively around the salad.

SIMPLY PUMPKIN, ORANGE AND GINGER NECTAR Makes 2 servings, about 1 1/4 cups each
1/2 cup pureed (already baked) pie pumpkin

2 cups orange juice

1/2 to 1 tsp grated fresh ginger, or more to taste
Combine pumpkin, orange juice and ginger in small pitcher; stir until smooth. If not drinking right away, cover and refrigerate any remaining. This nectar is best when consumed within 2 days.

Tantre Farm CSA Newsletter
WEEK #17
Sept. 17-23, 2017

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

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

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

THIS WEEK’S SHARE

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 4 newsletter for usage and storage tips.

SWEET CORN (Vision): exceptionally tender, super sweet, yellow ears; great for fresh eating and freezing. See Week 11 newsletter for usage and storage tips.

GARLIC: a bulb of several papery white cloves; believed to help in fighting infections, cancer prevention, and bolstering the immune system. See Week 5 newsletter for usage and storage tips.

FRESH HERBS: In general, store herbs upright with cut stems in 1 or 2 inches of water and refrigerate for up to 2 weeks or wrap in slightly dampened cloth and store in refrigerator.
*Parsley: ALL SHARES will receive either “Italian Flat Leaf” or “Curly” this week. Both varieties are interchangeable in recipes. 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. see other “Parsley” recipes in A to Z Cookbook.

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

MUSHROOMS (Oyster): white, golden, or gray oyster-shaped cap with a mild, anise, earthy odor. If you don’t care for mushrooms, then leave them for someone else or gift them to a friend!
-How to use: brush off dirt to clean or wipe with damp cloth, do not wash or submerge in water; good grilled, sauteed, steamed, in soups, and in sandwiches.
-How to store: place in paper bag or wax bag and keep in refrigerator for up to 5-7 days.

ONIONS: You will receive Mars Red (purple-red skinned onion with sweet flavor). See Week 10 newsletter for usage and storage tips.

SWEET RED PEPPERS: You will receive Carmen (6 inch long, tapered fruit that ripens from green to a deep “carmine” red; sweet taste in salads and when roasted and fully red-ripe) or Red Knight Bell (big, blocky, thick-walled, green-to-red pepper with sweet flesh).
-How to use: eat raw for best nutrient retention; can be added to soups, stews, omelets, quiches, stir-fries, etc. Excellent roasted!!
-How to store: refrigerate in hydrator drawer for 1-2 weeks.

POTATOES: You will receive 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) or Yukon Gold (yellowish brown skin with yellow dry flesh and pink eyes; long storage and good tasting. See Week 10 newsletter for usage and storage tips.

RADISHES: you will receive Pink Beauty (pink-colored root with mild, spicy 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; excellent source of vitamins A, C, and the B’s!
-How to store: refrigerate in plastic bag/damp towel for 1-2 weeks.

SPINACH: You will receive a bag of this crisp, dark green leaf– best eaten raw or with minimal cooking to obtain the beneficial chlorophyll, as well as vitamins A & C; delicious flavor when juiced.
See Week 1 newsletter for usage and storage tips.

TOMATOES: You will receive some of any of the following: Geronimo (newer variety but already one of the most widely used beefsteak varieties; fruits are firm, nice red color and good taste), San Marzano (early, large classic Italian roma tomato; delicious, balanced acidic flavor and meaty flesh makes for good sauce and paste), Mountain Magic (bright red, round tomatoes with very sweet flavor; excellent in salads), Nova (beautiful, bright orangish-yellow grape tomato with excellent, sweet flavor), or Sakura (early, delicious, bright red medium-sized cherry tomato with sweet flavor). **Once again you will also receive a few large HEIRLOOM tomato varieties, such as Brandywine (large, heirloom, beefsteak tomato–often over 1 lb–with a deep pink skin and smooth red flesh; known as one of the best-tasting tomatoes) or Rose (deep pink, heirloom, medium-sized tomato, which is meaty and flavorful) or Striped German (very large, meaty, 1-2 lb fruit with red-yellow stripes and dense, juicy, red-yellow streaked flesh; excellent sweet, complex flavors; a Mennonite family heirloom from the Shenandoah Valley of Virginia). Our feature article is about Heirlooms, so you can know how special they are. We pick heirloom tomatoes slightly green sometimes to prevent splitting and damage, while transporting. Heirlooms are softer and more perishable when ripe, but the flavor of each is very memorable. Best to store upside down at room temperature until completely ripe. Very easy to can, freeze, and dehydrate for tomato flavors all season long!
-How to freeze: Core the big ones and cut smaller if you like, but just wash and pop the smaller tomatoes right into freezer bags. See Week 9 newsletter for usage and storage tips.

WATERMELON: You will receive Dark Belle (dark-green skin, bright-red flesh, oblong 5-7 lb. fruit with thin rind, and very sweet flavor) or New Orchid (sweet, bright orange flesh with sherbet-like taste and skin has dark green contrast stripes; oval round, medium large “icebox” size; similar to “Sunshine” in appearance, but larger). See Week 10 newsletter for usage and storage tips.

ANNOUNCEMENTS

1. ENDING SUMMER CSA DATES: The end is drawing near. This is just a reminder that our summer shares are ending in just a few weeks. That means Oct. 11 (Wed.), Oct. 13 (Fri.), and Oct. 14 (Sat.) are the last distribution days for our Summer Shares.

2. FALL WORK PARTY/END-OF SEASON POTLUCK will be this coming Sunday, Sept. 24, between 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, or just eat at the potluck anytime between 1 and 4 PM. All who come will be able to take something home with them, such as a pumpkin or a winter squash and a flower bouquet. Hope to see you join us!

3. U-PICK AVAILABLE: Please call ahead if you plan to pick on other days besides Farm Distribution Days (Wed. and Fri.), so we can make sure someone is around to help you.
**U-PICK Flowers– You may pick 1 bouquet of up to 15 stems per household for “free” in the u-pick flower garden on the farm. Please feel free to bring clippers and a vase to take it home. Optional donations of $1 or $2 will help to pay for some seed and labor costs. Extra bouquets will cost $4.
**U-PICK Tomatoes—many tomato varieties are ready for picking. Members–$1.00/lb. Non members–$1.50/lb.
**ALREADY PICKED Tomatoes – $1.25/lb. Members. Discounted half bushel boxes of Romas at the farm & market for $25.

4. WEEDING VOLUNTEERS NEEDED!! We still could use the extra hands in getting some major weeding done. Please contact us.

5. EXTENDED FALL CSA AND THANKSGIVING CSA REGISTRATION ARE COMING SOON! In the next few weeks, Sign Up links will open, so please look up details on our website. You will receive a separate email announcing when registration is open.

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

WHAT’S AN HEIRLOOM?
(by Joel Heeres, “Tantré alumnus“)

It’s not a loom for your heirs, as you might think. Heirloom fruit and vegetable varieties are hundreds and sometimes thousands of years old. Heirlooms differ in shape, color, size, flavor, and storability, but they all share one characteristic– their seeds can be saved one season to plant in the next. Heirloom varieties have been bred by local farmers and gardeners over many generations and have been established as stable varieties that grow “true to seed“. These varieties are special, because they have been adapted to certain climates over a long time.

Heirloom vegetables are often more flavorful than hybrid vegetables. Hybrids are bred for high productivity, disease and pest resistance, drought resistance, and hardiness. While these traits are undeniably helpful, they often come at the cost of flavor. In addition, farmers cannot save seed from hybrid crops, as they are unstable crosses from two different varieties.

In summary, heirloom crops are beneficial to small farmers and home gardeners, because their seeds can be saved to plant again. They have better flavor and are more unique than hybrids, although they can be less hardy and prone to diseases.

At Tantré Farm, we grow both hybrid and heirloom crops. Some of the crops we grow from heirloom seeds are tomatoes, eggplants, peppers, winter squash, potatoes, onions, kale, beans, turnips, and radishes. Sometimes we will have some varieties of heirlooms only on the market tables, since we may not have a lot of them available. We’ll try to let you know when you are getting heirloom produce in your share box.

RECIPES

SWEET ONION AND WATERMELON SALSA (from Farm-Fresh Recipes by Janet Majure)
2 cups chopped watermelon, seeded
3/4 cup sweet onion
3/4 cup black beans, rinsed and drained
1/4 cup chopped seeded jalapeno chilies
1/4 cup chopped fresh cilantro
1 Tbsp brown sugar
1/2 tsp salt

Mix watermelon, onion, beans, chilies, cilantro, brown sugar, and salt in a bowl. Refrigerate covered for 1 hour to blend flavors. Stir and serve as dip, condiment, or salad.

ITALIAN PARSLEY AND ARUGULA SALAD WITH MUSHROOMS

1 cup parsley leaves, loosely packed, washed, spun dry

1 cup arugula, loosely packed, washed, spun dry

3 firm white cultivated mushrooms; sliced thin

Dash salt

1 Tbsp extra-virgin olive oil

1 1/2 tsp fresh lemon juice

Freshly ground black pepper, to taste

1/4 cup thinly-sliced red onions, soaked in ice water 15 minutes, drained

Parmesan cheese, shaved in thin curls

In a large bowl toss the parsley, arugula and mushrooms with the salt. Add the oil and toss well. Add the lemon juice and toss well. Season to taste with the black pepper. Divide the salad among plates and add to each portion some of the onions and Parmesan curls.

BROILED MUSHROOMS (from www.recipes.wikia.com) Serves 2-3
1 lb fresh oyster mushrooms, stems removed
6 Tbsp fresh lemon juice
4 garlic cloves, finely minced
4 Tbsp parsley, coarsely chopped
2 Tbsp olive oil
Salt and black pepper, to taste

Preheat the broiler. Clean the mushroom caps with a damp paper towel. Save the stems for stock or to flavor sauces. In a small bowl, combine 4 tablespoons of the lemon juice, the garlic, 3 tablespoons of the parsley, and the oil and pepper. Mix well. Line a 17×11-inch jelly roll pan with foil. Arrange the mushrooms, top side up, on the foil, and brush generously with the lemon juice mixture. Place the mushrooms 4-inches from the heat and broil until just tender, 5-7 minutes. To serve, sprinkle the mushrooms with the remaining 2 tablespoons lemon juice, 1 tablespoon of parsley, salt and pepper to taste.

Tantre Farm CSA Newsletter
WEEK #15
Sept. 3-9, 2017

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

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

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

THIS WEEK’S SHARE

GENOVESE BASIL: 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!

SWEET CORN (Vision): exceptionally tender, super sweet, yellow ears; great for fresh eating and freezing. See Week 11 newsletter for usage and storage tips.

GARLIC: a bulb of several papery white cloves; believed to help in fighting infections, cancer prevention, and bolstering the immune system. See Week 5 newsletter for usage and storage tips.

NO HERBS this week: Due to a sudden shrinkage of our Tantre crew for various expected and unexpected reasons, we are too short-handed this week to harvest herbs besides Basil. If you would like a fresh herb bunch and you are at the farm and willing to pick it yourself, we could help you find it. IF ANYONE HAS TIME TO LEND A HAND WITH THE HARVEST OR WEEDING, WE SURE COULD USE THE EXTRA HELP FOR ANY AMOUNT OF TIME! Just email us, so we know what day you are coming. Our day starts around 7 AM with lunch at 12:30 PM (you would be fed!) and ends at 5 PM. Come for an hour or all day!

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.

KOHLRABI: delicious bulbous member of the cabbage family, that grows above ground; green skin and crisp, apple-white flesh tubers are good sources of vitamins C and A, [potassium, and calcium.
-How to use: good steamed and then mashed with potatoes, added to soups or stews, or delicious sliced and eaten raw with dip.
-How to store: store in refrigerator for up to a month.

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

ONIONS: You will receive Mars Red (purple-red skinned onion with sweet flavor). See Week 10 newsletter for usage and storage tips.

SWEET RED PEPPERS: You will receive Carmen (6 inch long, tapered fruit that ripens from green to a deep “carmine” red; sweet taste in salads and when roasted and fully red-ripe).
-How to use: eat raw for best nutrient retention; can be added to soups, stews, omelets, quiches, stir-fries, etc. Excellent roasted!!
-How to store: refrigerate in hydrator drawer for 1-2 weeks.

POTATOES: You will receive Carola (yellow potato from Germany; smooth, creamy texture that is great for baking or frying). See Week 10 newsletter for usage and storage tips.

TOMATOES: You will receive some of any of the following: Nova (beautiful orangish-yellow grape tomato with excellent sweet flavor; firm and meaty), Geronimo (newer variety but already one of the most widely used beefsteak varieties; fruits are firm, nice red color and good taste), San Marzano (early, large classic Italian roma tomato; delicious, balanced acidic flavor and meaty flesh makes for good sauce and paste) Sun Gold Cherry (exceptionally sweet, bright tangerine-orange cherry tomato; less acidic than the red cherry tomato, so slightly less bland in flavor; popular as a garnish, in salads, or as a cooked side dish that can be sautéed with herbs), or Mountain Magic (bright red, round tomatoes with very sweet flavor; excellent in salads), Nova (beautiful, bright orangish-yellow grape tomato with excellent, sweet flavor), Sakura (early, delicious, bright red medium-sized cherry tomato with sweet flavor), or 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). You will also receive a few large Heirloom tomato varieties. We pick heirloom tomatoes slightly green sometimes to prevent splitting and damage, while transporting. Heirlooms are softer and more perishable when ripe, but the flavor of each is very memorable. Best to store upside down at room temperature until completely ripe. Very easy to can, freeze, and dehydrate for tomato flavors all season long!
-How to freeze: Core the big ones and cut smaller if you like, but just wash and pop the smaller tomatoes right into freezer bags. See Week 9 newsletter for usage and storage tips.

WATERMELON: You will receive Little Baby Flower (small, 2-4 lb. round fruit; bright green stripe pattern on shell and dark pink flesh that is sweet and crisp with a high sugar count) or 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). See Week 10 newsletter for usage and storage.

ANNOUNCEMENTS

1. TOMATO PRESERVING WORKSHOP at Tantre Farm: This workshop is scheduled for Sunday, Sept. 10 from 1 to 4 PM. Former Tantre intern, Noelle Dronen, will teach mostly how to can tomatoes, but also some information will be on dehydrating and freezing them. There will be active participation and “take-home” samples for those attending. Plan on bringing a Quart Size Canning Jar. Please register with your Name, Phone Number, and E-mail Address in the body of the email to us. There will be a small $5 fee for materials. Bulk tomatoes will be available for you to buy. This is a great time for canning, freezing, or dehydrating!

2. FARM TO TABLE TROLLEY TOUR on SEPT. 17 from 4 to 9 PM: The Agrarian Adventure invites you to a trolley tour of three local farms and Tantre Farm is one of them! Each stop will feature a different chef and a different farm and include a short tour. Specialty cocktails will be available with our guest bartender Jude Walser from the Alley Bar.

*Appetizers at Fluffy Bottom Farms with Chef Chris Huey (Mediterrano)

*Entree & Salad at Tantre Farm with Chef Chris Chiapelli (Ross School of Business, Black Pearl)

*Dessert at Albers Orchard (chef to be announced soon)

The Agrarian Adventure is a local non profit that provides Farm to School experiences and supports local School Gardens, and Deb has served on the board for the past 7 years. This “progressive dinner” is a fundraiser to help continue to enrich students’ connections to the foods they eat, their personal health, and through the local community around them. For ticketing and more information visit: agrarianadventure.org.

3. FALL WORK PARTY/END-OF SEASON POTLUCK will be Sunday, Sept. 24, between 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 music, or just eat at the potluck anytime between 1 and 4 PM. All who come will be able to take something home with them, such as a pumpkin or a winter squash and a flower bouquet.

4. 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– Some of the flowers are ready in the u-pick flower garden. You may pick 1 bouquet up to 10 stems per household for “free” in the u-pick flower garden on the farm. Whenever possible if you can donate $1 or $2 that will help to pay for some seed and labor costs, since we don’t charge for “feeding the soul” bouquets! Extra bouquets will cost $4.
**–U-pick Tomatoes—many tomato varieties are ready for picking. Members–$1.00/lb. Non members–$1.50/lb.

5. PLASTIC OR PAPER GROCERY BAGS NEEDED, if you would like to donate some to the farm or at markets. We are running low.

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

IS AT AN APPLE? IS IT A JICUMA? NO, IT’S KOHLRABI!!
When is a root vegetable not a root vegetable? When it’s a small bulbous member of the cabbage family called kohlrabi, that’s when. For all intents and purposes, kohlrabi appears to be a root vegetable in the same company as turnips, radishes, and rutabagas. However, the bulbous shape of kohlrabi is caused by a swelling of the plant’s stem near the ground. In that sense, kohlrabi is more of a tightly packed version of its cousin, the cabbage. In fact, the name “kohlrabi” is derived from two German words: “kohl” meaning cabbage and “rabi” meaning turnip. It is not unusual to hear the term “turnip cabbage” to describe kohlrabi.

Despite its connections to cabbage and turnips, steamed or boiled kohlrabi is said to taste more like broccoli or Brussels sprouts. Indeed, kohlrabi is in the same general category, the Brassica oleracea Gongylodes group, as the broccoli it resembles in flavor. It can also be used in lieu of cabbage in many of the sausage and cabbage dishes favored in German cooking.

A raw kohlrabi can also be eaten like an apple, although it contains far less sugar. Some people find the taste of raw kohlrabi to be an acquired one, but many people who were raised in largely German communities in the Midwest grew up eating kohlrabi whenever it was in season. One town in Illinois even held annual festivals in honor of the Kohlrabi, so don’t be surprised if one of our small towns in Michigan decides we are due for a celebration of Kohlrabi.

RECIPES

KOHLRABI VEGETABLE STEW (from The Rolling Prairie Cookbook by Nancy O’Connor)
2-3 medium kohlrabi, bulbs and greens
1 Tbsp olive oil
1 large onion, cut in slivers
3 medium carrots, cut into 3/4-inch chunks
2 medium potatoes, cut into 3/4-inch chunks
1 cup peeled chopped tomatoes
4 cups vegetable broth
1 bay leaf
1/2 tsp dried oregano
1 tsp salt
Freshly ground black pepper, to taste
1 Tbsp Dijon mustard
1/2 tsp molasses

Separate leaves from kohlrabi bulbs. Peel bulbs and cut into large chunks. De-rib leaves and cut into thin strips. Set aside. Heat oil in a large pot over medium heat. Add onions and saute for several minutes. Add kohlrabi bulb chunks, carrots, potatoes, tomatoes, broth, bay leaf, oregano, salt, pepper, molasses and mustard. Turn up heat to medium-high and bring to a boil. Reduce heat to medium-low, cover and simmer for about 15 minutes, or until veggies are not quite tender. Add kohlrabi leaves and simmer, uncovered for another 10 minutes, or until veggies are just cooked.

KALE AND KOHLRABI SALAD (http://canolaeatwell.com/recipe/kohlrabi-and-kale-slaw)
4 cups kale, chopped
1 kohlrabi bulb, peeled and julienned
1/2 cup shredded carrots
1/2 cup dried cranberries
1/2 cup toasted pecans

Dressing
2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1 teaspoon honey
1 teaspoon minced garlic
1/4 cup olive oil
salt and pepper
Combine kale, kohlrabi, carrots, dried cranberries and pecans in a large bowl. In a small bowl whisk together red wine vinegar, Dijon mustard, honey, minced garlic, olive oil, salt and pepper. Mix dressing with salad until well coated. Refrigerate at least 2 hours before serving.

Tantre Farm CSA Newsletter
WEEK #13
Aug. 20-26, 2017

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

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

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

THIS WEEK’S SHARE

GREEN BEANS: You will receive Jade (long, slender, deep green, filet bean).
-How to use: raw in salads, steamed, sautéed, stir-fried, etc.
-How to store: refrigerate in plastic bag for up to 1 week

BROCCOLI: deep emerald green, tiny buds that are clustered on top of stout, edible stems, which are side shoots this week. See Week 5 newsletter for usage and storage tips.

SWEET CORN (Vision): exceptionally tender, super sweet, yellow ears; great for fresh eating and freezing. See Week 11 newsletter for usage and storage tips.

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

GARLIC: a bulb of several papery white cloves; believed to help in fighting infections, cancer prevention, and bolstering the immune system. See Week 5 newsletter for usage and storage tips.

FRESH HERBS: We are letting our smaller patches of herbs recuperate for a week, so everyone will receive just basil this week.
*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.

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.

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

ONIONS: You will receive Ailsa Craig (a huge, sweet, mild, yellow-skinned, heirloom onion that is well known by British gardeners who grow show-size onions). See Week 10 newsletter for usage and storage tips.

SWEET RED PEPPERS: You will receive Red Knight Bell (big, blocky, thick-walled, green-to-red pepper with sweet flesh)
-How to use: eat raw for best nutrient retention; can be added to soups, stews, omelets, quiches, stir-fries, etc. Excellent roasted.
-How to store: refrigerate in hydrator drawer for 1-2 weeks.

POTATOES: You will receive Adirondack Blue (round to oblong, slightly flattened tubers have glistening blue skin enclosing deep blue flesh; moist, flavorful flesh is superb for mashing or salads; very high in antioxidants!) and/or Carola (yellow potato from Germany; smooth, creamy texture that is good for baking or frying). See Week 10 newsletter for usage and storage tips.

TOMATOES: You will receive some of any of the following: Nova (beautiful orangish-yellow grape tomato with excellent sweet flavor; firm and meaty), Geronimo (newer variety but already one of the most widely used beefsteak varieties; fruits are firm, nice red color and good taste), San Marzano (early, large classic Italian roma tomato; delicious, balanced acidic flavor and meaty flesh makes for good sauce and paste) Sun Gold Cherry (exceptionally sweet, bright tangerine-orange cherry tomato; less acidic than the red cherry tomato, so slightly less bland in flavor; popular as a garnish, in salads, or as a cooked side dish that can be sautéed with herbs), or Mountain Magic (bright red, round tomatoes with very sweet flavor; excellent in salads), Sakura (early, delicious, bright red medium-sized cherry tomato with sweet flavor), or 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). See Week 9 newsletter for usage and storage tips.

ANNOUNCEMENTS

1. ALINA’s COOKING CLASS on Thurs. Aug. 24 from 6 to 8:30 PM: We are offering another cooking class with CSA members, Alina and Michael Makin, called “Eastern European Seaside Dinner” to show other ways to use up produce from your share box and make a healthy and tasty meal to share. More details to come. Please register by email with your NAME, EMAIL ADDRESS, and PHONE NUMBER. $5 fee for materials and other ingredients.

2. VACATIONS or OUT OF TOWN: Please remember to contact us at least by Saturday or Sunday (NOT in the middle of the same week of the switch) to make changes in pick up days or locations, especially with Labor Day just around the corner.

3. U-PICK BLACKBERRIES 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 $4/pint for members and $5/pint nonmembers.

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

MONARCH MATING SUNSET
by Richard (and Deb)

At the beginning of August the air was calm and still, and the moon shone bright from dusk until dawn easily guiding the deer to the sweet, fragrant melons and sweet corn. We put a little fence around the melon patch, which kept the deer out for awhile. But deer are clever and especially fond of melons, so soon they were jumping over and finding a sweet midnight snack in the still, misty moonlight, chomping at least ten melons every night. How delicious!! By now we have picked most of the ripe melons and distributed them in the CSA shares over the last few weeks. Over that time we brought up more than 600 melons to the cooler in the Packing Shed, all gently packed into 2-bushel boxes. One long afternoon we even had a moment before the evening chores to sit on the porch and eat some extra broken melons. Ah, such sweetness!

Looking through the tree branches over the neighbor’s bean field, I could see a monarch butterfly dipping, fluttering, and gliding among the oak leaves. I was wondering why this particular butterfly was flying up and around the branches. I didn’t see any nectar-filled flowers for her to hover around. Then I saw it! Another monarch butterfly! They fluttered around each other and then fluttered softly together, holding each other in the amber light of the late hours of the day. It looked like maybe they were mating. I wasn’t sure. Maybe they were just having fun. It was rather interesting at this time of year that they were interacting this way. But who knows, August may afford enough time to lay some eggs and make a caterpillar and a chrysalis before the first frost. Maybe eight weeks is enough time for a young caterpillar to grow into an adult butterfly.

The fourth week of August sparks the season of exaltation. Everything is in full swing. It’s the climax of seasonal abundance. All life forms are riding this wave of maximum photosynthesis. The land is in full bloom. It’s full of seeds. It’s full of fruiting. It’s full of insects. It’s full of amphibians. It’s full of reptiles. It’s full of mice. It’s spilling over. Its brimming. Warm days, not too hot. Gentle, cool nights. We start to see the tomatoes, peppers, melons, sweet corn, and many more mushrooms pop. It is the time for everything to be fully alive and awake. Perhaps the monarch has the same idea. You can see the adult monarchs drinking nectar from the orange butterfly-weed flower and the pink milkweed flower where they grow wild in the pasture. You see them drinking, giving them abundance of high energy. Nectar. Carbohydrates. To fly. To float over the land, over the pasture, over the branches with the energy of eternal delight. Through the woods. Through the tall grasses and orchard. Ah, the undeniable fortitude of the flowers! The pollination to set the seeds for life continues. In this world human beings create a lot of disappointment for themselves. Maybe at this time, it would be important for us to celebrate the green fertile earth. Reminding us that life continues. Reminding us to celebrate the beauty of this great intricate web.

RECIPES

GREEN BEANS WITH TOMATOES AND BASIL (from From Asparagus to Zucchini: A Guide to Cooking Farm-Fresh Seasonal Produce by MACSAC) Serves 4-6
1 1/2 lbs green beans, cooked
1 garlic clove, diced
1 small onion, thinly sliced
1 Tbsp olive oil
2 tomatoes (or several cherry tomatoes), 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.

ROASTED RED PEPPER PASTA (from http://thepioneerwoman.com/cooking/2009/03/pasta-with-roasted-red-pepper-sauce-groan)
3 red bell peppers
2 tablespoons pine nuts (optional)
1/2 medium onion, finely diced
3 cloves garlic, minced
1/2 cup heavy cream
Flat leaf parsley, finely minced
Fresh Parmesan cheese, shaved or grated
1/2 to 1 pound pasta: orecchiette, penne, fusilli, etc.

Roast red peppers, then place in a Ziploc bag to allow to sweat. Peel the charred skins from the peppers, then removed seeds. Set aside. Lightly toast pine nuts in a skillet. Set aside. Puree peppers with pine nuts. Set aside. Cook pasta according to package directions. In a skillet or pot over medium heat, drizzle in olive oil. Add diced onions and garlic and cook until soft. Pour in pepper puree and stir together. Add plenty of salt. Pour in cream and stir to combine. Taste and add more salt, if necessary. Add cooked pasta, and then stir together. Place pasta into a bowl, top with chopped parsley and plenty of shaved Parmesan cheese.

BLUE POTATO HASH BROWNS (from www.garden-wiki.org/index.php5?topic=BLUE POTATO)
2 large (or 3 medium) blue potatoes
1 medium sweet onion
1 bell pepper
Your favorite cheese
Salt, to taste
Canola oil

Dice potatoes with a knife into small cubes (or shred for variety). Dice or slice onions and pepper. Place the above onto a hot skillet and add a few tablespoons of oil. Salt to taste. Cook them until they’ve been browning for a few minutes. Slice or shred cheese and toss onto hash browns just before removing them from the skillet to melt it. That’s it. Eat it. Perhaps next time you can try some tomatoes in the mix!

VEGETABLE TEMPURA
For 6 meal or 10 appetizer servings, prepare about 60 pieces of vegetable pieces (onion rings, whole green beans, zucchini, broccoli florets, carrots, beets, turnip slices, mushrooms, etc.)

Tempura Batter
2 1/2 cups sifted flour
3 egg yolks
2 cups cold water
Dash or salt
Oil for frying

Beat the egg yolks with the water and salt. When the mixture is smooth, sift in the pre-sifted flour gradually, stirring as you go. Stir only until the batter is combined. Heat oil in a deep, wide pan. The oil should be at least 325 degrees and not more than 350 degrees. Dip the veggies into the batter and carefully drop them into the oil. Fry until brown and puffy and risen to the surface. Drain on paper towels and either serve immediately, or keep warm in a 300 degree oven on a tray in a single layer.