TANTRE FARM CSA NEWSLETTER
Extended Fall CSA Share
Week 1
Oct. 11-17, 2015

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 add, remove, or substitute some vegetables for others. The information provided here is also published each week on our website.

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.

**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

CARROTS: You will receive Mokum (a very sweet, slender, orange “pencil carrot”) and Purple Rain (beautiful, dark purple roots with white cores or purple cores with white rings and some roots may have orange cores/ rings rather than white. Flavor is good raw, but best cooked).
-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

U-PICK FLOWERS (only available on the farm): A bouquet per household of up to 15 stems will be part of your share. You will need to come and pick it before Friday, since a hard frost is forecast for Friday night. Extra bouquets cost $4.

KALE: You will receive Red Russian Kale (the stems are purple, and leaves are deep gray-green, purple-veined, flat, non-curled, and tooth-edged).
-How to use: for salads, soups, and light cooking
-How to store: keep in plastic bag or damp towel in refrigerator

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 only been rinsed once, so you may want to wash it again.
-How to use: raw in salads or (believe it or not!) use in soups
-How to store: refrigerate in plastic bag for 3-5 days.

ONIONS: You will receive Patterson (medium-large, blocky bulbs with dark yellow skin and thin necks; excellent storage onion).
-How to use: good in French onion soup, stews, casseroles, etc.
-How to store: can last for 10 to 12 months if kept in a cold, dark place, but remove any ones starting to go soft from the others.

PAC CHOI (Black Summer): beautiful, dark green Pac choi with crisp, broad, flat, light green stems that are topped with oval, dark green leaves forming a perfect vase shape; mild mustard flavor with slight background sweetness
-How to use: delightful addition to stir-fries, soups, noodle and meat dishes, and salads
-How to store: Wrap in a damp towel or plastic bag in the refrigerator lasting for up to 1 week.

HOT PEPPERS (optional): You may choose Poblano (a mild variety of chili pepper known as “poblanos” when dark green, but becomes an “ancho” when brick-red and fully dry; popular in Southwestern recipes; heart-shaped fruit, which is mildly pungent with a lightly sweet, medium-hot flavor).
-How to use: Often roasted, chopped, and used to season corn bread and cheese dishes; good for stuffed appetizers, jams, salsa, and pickles.
-How to store: For fresh peppers, store in refrigerator. For drying peppers, place string through the stems and hang in cool, dry, well-ventilated spot.

GREEN SWEET PEPPERS: typical bell pepper with large blocky cells with fruity, sweet flavor; excellent source of vitamin C, fair amount of vitamin A, and some calcium, phosphorus, iron, and thiamin.
-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. Peppers can be easily frozen by washing, chopping, and placing in freezer bags. Also, peppers can be dehydrated or dried.

POTATOES: You will receive 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) and 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: 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 (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.

U-PICK RASPBERRIES (might be last week for picking on the farm, since frost is coming on Friday!): The sweet fall red and golden raspberries are still ripening. 1 pint is available as part of your share this week, if you are able to come out to the farm and pick it yourself. $4 for any extra pints picked.

SPINACH: crisp, dark green leaf—rich source of antioxidants & many nutrients, such as vitamins A, E, K, & C; delicious flavor when juiced.
-How to use: 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.

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

TOMATOES: These are slowing down, so you will receive some San Marzano (early, large classic Italian Roma tomato; delicious, balanced acidic flavor and meaty flesh makes for good sauce and paste; excellent roasted or broiled!!). You also will receive Saladette and Sauce varieties, such as Verona (similar to Juliet, but with even tastier, somewhat plumper, deep red “cocktail plum” fruits; good in sauces and in salads) or Red Delight (round, cluster cocktail tomato with firm, deep red, shiny fruits; excellent in salads or sauces).
-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. 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 up to 1-2 weeks in refrigerator.

WINTER SQUASH: You will receive 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; dry storage) and Carnival (a multicolor Sweet Dumpling with colorful patches and flecks of dark and light green, orange, and yellow; sweet flesh and edible skin).
-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. 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 have the courtesy to contact us ASAP, so we know what to do.

2. THANKSGIVING SHARES! A more detailed email notice about this will come out to you sometime in the next few weeks. A Thanksgiving Share signup link will also be available on our website under “CSA Info” at that time. We are offering a distribution on Saturday, November 21, for winter storage or to stock up on vegetables before the holiday for $115. This share will be available for pick up on the Saturday before Thanksgiving, at the Ann Arbor Farmers’ Market from 7 A.M. until noon or at Tantré Farm from 2-5 P.M. Full payment is needed by Nov. 14, so we know how many shares to harvest.

3. INTERESTED IN JOINING OUR CSA IN 2016? We are considering SOMETHING NEW this year: a “roll-over membership”, which means members would be automatically rolled over into the next summer season. Any updates could be made as far as different pick up locations or different share partners before the season starts. Members would have plenty of time to opt out before the season starts and with several reminders. It is a new idea that provides the convenience of not having to remember to register by any deadline. You would still receive emails reminding you to pay by check or credit card. Registration will begin in November, so you still have time to mull this over. Summer CSA Shares will be available for $640 for 20 weeks from June through the middle of October in 2016. Please feel free to let us know what you think of this new idea, and we will make an informed decision based on your input. Thank you for your consideration!!

4. THANKSGIVING TURKEYS: Thanksgiving turkeys are available to order from Two Tracks Acres, a 10 acre farm in Grass Lake, Michigan. These are free-range, broad breasted bronze turkeys that average 20 lbs. per bird. Contact Stephanie Willette at twotracksacres@gmail.com or visit the website www.twotracksacres.com to learn more.

5. PICK UP TIMES & LOCATIONS REMINDER:
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.

THE AUTUMN’S FADING LIGHT
By Richard and Deb

Welcome to Tantre Farm’s Extended Fall Share! This is the best time of year to truly taste leaves, stems, and roots in the Midwest. It is a time to celebrate the excessive growth at the end of summer, and a time to traditionally stock up the harvest treasures and extremely large quantities of produce for winter storage into the root cellar, the dry barn, and even the home freezer. Please feel free to come out to the farm to u-pick, to glean, and to volunteer with the harvest of these last 3 weeks of October and enjoy the autumn’s fading light.

RECIPES

GYPSY SOUP (from Moosewood Cookbook by Molly Katzen)
1 Tbs. olive oil
2 tsp. Spanish paprika
2 medium onions, chopped
1 tsp. turmeric
2 garlic cloves, crushed
1 tsp. basil
1 tsp. salt
dash of cinnamon
1 stalk celery, chopped
dash of cayenne
1 cup chopped tomatoes
1 bay leaf
1 pepper, chopped
1 Tbs. tamari
2 cups chopped, peeled winter squash
3 cups stock or water
15-oz can garbanzo beans (or substitute Tongue of Fire beans)

In a soup kettle, sauté onions, garlic, celery and sweet potatoes 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 TURNIP GREENS or KALE or SPINACH or ASIAN GREENS.———

Tantre Farm CSA Newsletter
SOLSTICE SHARE
December 20, 2014
Please contact Richard Andres & Deb Lentz at: 2510 Hayes Rd. Chelsea, MI 48118  tantrefarm@hotmail.com   734-475-4323

HAPPY SOLSTICE, EVERYONE!
Thank you for joining our Solstice Share to celebrate the return of the light with good cheer and good health for the New Year.  It is a unique moment for us to mark this first collaboration of the Brinery, Garden Works, Dan’s fantastic breads, and Tantre Farm for this unique Solstice celebration.  Through this cooperative spirit we embrace the euphoria of this moment to provide you with winter sustenance of these nutritionally dense roots and storage vegetables.  This share truly represents the best proportion of nutrition, flavor, texture and health of the winter storage crops.  We hope this food will contribute to a happy, healthy feast for you and your family.

**PLEASE READ THIS!  NEW DISTRIBUTION METHOD FOR THE FIRST TIME!!  We will be distributing the vegetables for this share as a “BUFFET STYLE”, which means ALL vegetables will be in bulk containers, such as boxes or baskets.  It is set up as a self-serve situation with labeled amounts to take, so you can hand pick, what size, shape, or texture of each item you desire, so plan on an extra 15-20 minutes for you to load up.   This means that you need to BRING YOUR OWN BAGS, COOLERS, OR BOXES.  We will have some boxes or bags available, but we would like to encourage you to provide your own.  You will need to check off your name on the Pick up List at the Washtenaw Food Hub from 9 AM until noon and Tantre Farm from 2 to 5 PM, when you arrive. Please ask for help if you need any help loading, and of course please make sure that your final payment goes into the Payment Envelope at each distribution site on Saturday, if you haven’t paid for your share yet.  During this time you will also pick up your bag of micro-greens, sauerkraut, and an aromatic loaf of freshly made Whole Wheat Bread with Kabocha squash, Purple Carrots, and Sunflower Seeds.  Very flavorful!

Also, throughout the late fall and winter, please free to contact us, if you are interested in squash, potatoes, radishes, turnips, rutabaga, spinach, onions, garlic, etc., which you can pick up at the farm or the Ann Arbor Farmers Market.  After the Solstice Distribution on Dec. 20, we will continue to set up at the Ann Arbor Farmers’ Market every Saturday starting again in January, but market starts at 8 AM and ends at 2 PM for these “winter hours”.   If you have “liked” us on Tantre Farm’s Facebook page, you will know when we are coming and what we are bringing, since we try to keep you updated.  The People’s Food Coop and Argus Farm Stop of AA also continue to carry many of our vegetables throughout the winter and early spring.

If you are interested in our Summer CSA shares for 2015, our online registration will start soon, although possibly after the Christmas holiday.  Just check our website, and your emails.  We will be sending all of you an email as well to let you know when registration opens.  Everyone should be able to get a spot, so don’t worry that you won’t get in.  We are still learning the new online system, and it is tricky to have two registrations happening at the same time, so we appreciate your patience as we are still learning. Hope you are enjoying some ease of this new system as we are!

Thanks for buying locally and seasonally.  We wish you a sustainably rich and enlightened transition into light as we enter the end of 2014 and begin anew with 2015!                 –Deb and Richard

WHAT’S PART OF YOUR SHARE

CABBAGE (Kaitlin):  large, late-season cabbage that is excellent for kraut with a very white, rather than green, interior after storage; stores well into 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 these as bunches of topless, frost-sweetened carrots with Bolero (orange, tender, excellent long-term, storage carrots with medium-long, thick, blunt roots) and Purple Majesty (deep purple roots; excellent grated raw or cooked; taste very similar to their orange cousins and should be embraced for their nutritional powerhouse benefits such as extra antioxidants, which help prevent blood clotting and heart diseases; anti-inflammatory as well as anti-bacterial properties).
-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

GARLIC: You will receive Russian Red Garlic; 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!).

MICRO-GREENS: You will receive ¼ pound bag of pea shoots (which are extremely high in vitamins A & C and calcium) from Garden Works Organic Farm.  They are a certified organic 4.5 acre truck garden and greenhouse farm in Ann Arbor operating year-round with several types of heirloom vegetables, and wheatgrass, sunflower shoots and other microgreens available throughout the year.  If you would like to find a way to continue to receive these delicious, tender greens, contact gardenworksannarbor@yahoo.com and ask for Rob MacKercher.
-How to use:  use as a salad, blended with chopped radishes, turnips, and cabbage, excellent garnish as a soup, sooo yummy and tender!
-How to store: store in the refrigerator for up to a week.

ONIONS:  You will receive Copra (medium-sized, dark yellow-skinned storage onions).
-How to use: good in French onion soup, great for salads, soups, sandwiches, slices, grilled.
-How to store:  can last for 10 to 12 months if kept in a cold, dark place, but remove any ones starting to go soft from the others.

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.

POTATOES:  You will receive the following varieties of potatoes including Butte (russet baker that is highest in vitamin C and protein; great baked, mashed or fried), 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!), 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), German Butterball (a round to oblong tuber with lightly netted golden skin that wraps around deep yellow flesh. Slightly dry flesh, this is good for everything – frying, baking, mashing, soups).
-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.

RADISHES:  You will receive 2 kinds of storage radishes:  Daikon Radish (looks like an overgrown white carrot, but with a slightly mild radish taste; crunchy and sweet texture; good macrobiotic root that is good for the gut) and Watermelon Radish  (an heirloom Chinese variety; large, 2-4”, round radishes with unique dark magenta flesh and light green/white skin along with a sweet, mildly spicy, delicious taste).
-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.

SOLSTICE ROOT SALAD:  The Brinery has assembled a specially made salad of freshly shredded, tender purple/orange carrots, daikon radishes, watermelon radishes, rutabagas, Chioggia beets, cabbage, raisins, sunflower seeds and Brinery-pickled garlic scapes,  and lightly dressed with a small amount of apple cider vinegar, turnip/beet pickled brine, sea salt, and olive oil.  This is a salad laden with nutrition and probiotics!
-How to use: use as a delicious, crunchy salad, paired with your favorite holiday food; spread it on a sandwich, toss it as a garnish on your soup.
-How to store: best used fresh, but should store in refrigerator for up to 4 days.

RUTABAGA: purplish skin with yellow flesh; thought to be a cross between a cabbage and a turnip and resembles a large turnip (3 to 5 inches in diameter).
-How to use: Bake, steam, or boil so it cooks up to a creamy texture as nice addition to mashed potatoes, can be substituted or added to pumpkin or squash pies, or baked in a root bake, and often a key ingredient in making pasties.
-How to store: Refrigerate in a plastic bag for up to 1 month; keeps at room temperature for 1 week; long term storage

SAUERKRAUT:   We are pleased to offer a jar of the Brinery’s Sauerkraut.  Ingredients include green crunchy cabbage, the warmth of summer leeks, and a sprinkling of sea salt. The Brinery is a local foods business, specializing in naturally fermented local vegetables and operated by long time Tantré farmer, David Klingenberger.  For more information, please visit www.thebrinery.com.
-How to use: use as a condiment with any dish, especially meat dishes, salads, roasted veggies, or sandwiches.
-How to store: Must be REFRIGERATED up to 3 months or longer depending on how you like the flavor, since it will get stronger with more age. *NOTE: This sauerkraut jar has NOT been canned, so store in refrigerator.

WHITE TURNIPS (Hakurei):  a white salad turnip with round, smooth roots with a sweet, fruity flavor and a crisp, tender texture
-How to use:  Boil, steam, bake, add to soups and stews, mash or scallop just like potatoes, excellent roasted.
-How to store:  Keeps up to 1-2 weeks in the refrigerator in a plastic bag; 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
some of the following varieties:
Acorn (small, green ribbed squash with pale yellow flesh)
Butternut (light, tan-colored skin; small seed cavities with thick, cylindrical necks; bright orange, moist, sweet flesh; longest storage potential of all squash)
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)
Jester Acorn (about the size of Carnival squash, but with better eating quality; an oval, ivory-colored squash with green striping between the ribs that is tapered on both ends     with small to average ribs)
Black Forest Kabocha (smaller size kabocha; dark green, flat-round fruits; buttercup size with no button on end; orange flesh is medium-dry & sweet)
Sweet Dumpling (small 4-inch diameter, coloring is like the “Delicata”, but round, flat-topped shape; makes a great bowl for stuffing with rice, breading, or soups)
-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.
-How to freeze: If you notice a squash is getting soft or a spot starts to rot, cook it immediately, and freeze it in freezer bags for future use. (See”Pumpkin” information.)

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

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

BRAISED DAIKON (from Winter Harvest Cookbook)
1 Daikon radish, peeled and diced
2 Tbs. light cooking oil
1 tsp. sugar (or honey)
1 1/2 Tbs. soy sauce
Put Daikon in saucepan, cover with water, and boil 5 minutes.  Drain well.  Heat skillet, add oil, and stir-fry Daikon for 2 minutes.  Add sugar and soy sauce; stir fry another minute.  Add 1/4 cup water, cover, and bring to a boil.  Reduce heat to medium-low and cook, stirring occasionally, until Daikon is tender, but not mushy, about 30 minutes.  Serve hot.  Serves 4.

ROASTED WATERMELON RADISHES (www.myrecipes.com)
1 pound watermelon radishes, trimmed
3 tablespoons olive oil, divided
1 teaspoon coarse sea salt
Preheat oven to 375°. Cut radishes into wedges. Mix with 2 tbsp. oil and put in a 2-qt. baking dish. Roast radishes, stirring occasionally, until fork tender, about 1 hour. Drizzle with remaining 1 tbsp. oil and sprinkle with sea salt.

TANTRE FARM OVEN-ROASTED HARVEST VEGETABLES (Keep in mind, any combination of the following root vegetables will work.  Roasted veggies are standard at many Tantre Farm meals.)
1 c. 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 radish, julienned
3-4 onions, sliced
1 rutabaga, cut into chunks
1 c. white 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 sage or rosemary
Preheat oven to 375 degrees.  Combine any combination of vegetables above in large bowl, except parsley.  Drizzle oil over.  Sprinkle with garlic, rosemary, salt and pepper; toss gently to coat.  Bake for 30 minutes in 1 or 2 roasting pans or until vegetables are beginning to slightly brown. Turn the vegetables 2 or 3 times during cooking to prevent burning.  Then increase heat to 425° and add chopped parsley (or may be added as a fresh garnish at the very end), toss vegetables, and bake for another 10 to 15 minutes, stirring once, until vegetables are tender and lightly browned. Makes 6-8 servings.

MASHED RUTABAGA AND POTATOES (from www.southernfood.about.com) Serves 6 to 8.
3 pounds rutabaga, peeled and cut into 2-inch pieces
2 to 2 1/2 pounds potatoes, peeled and cut into 2-inch pieces, about 5 or 6 medium
2 tablespoons butter
2/3 cup milk
1/4 teaspoon pepper
1/4 teaspoon nutmeg, or to taste
2 teaspoons chopped parsley, optional
Cook rutabaga and potatoes in salted water in separate saucepans. When both are tender, remove from heat. Rutabaga will take about 30 minutes, and potatoes will take about 20 to 25 minutes. Drain; puree or mash rutabaga well, then mash the potatoes. Combine mashed rutabaga and potatoes; add butter, milk, pepper, and nutmeg. Beat well. Taste and add more salt if necessary. Garnish with chopped parsley, if desired.

ROASTED WINTER VEGETABLE SOUP (from www.allrecipes.com) Servings: 8
2 sprigs fresh rosemary, chopped
1 pinch kosher salt
2 tablespoons extra virgin olive oil
cooking spray or oil
1 small butternut or kabocha squash – peeled, seeded, and chunked
3 rutabagas, peeled and cubed
4 parsnips or carrots, thickly sliced
4 potatoes, halved
10 cups chicken stock or vegetable stock
salt to taste
freshly ground black pepper to taste
2 teaspoons aged balsamic vinegar
2 teaspoons white truffle oil (optional)
With a mortar and pestle, grind together rosemary and kosher salt. Pour in olive oil and continue to mash until the oil starts to turn a darker green. Set aside for about an hour. Preheat oven to 425 degrees F. Coat a shallow roasting pan with cooking spray or brush with oil.  Place the squash, rutabagas, parsnips and potatoes in a large bowl.  Pour the olive oil mixture through a fine-mesh strainer over the vegetables and toss them with oil to coat.  Evenly spread vegetables on the prepared pan and roast 30 minutes until nicely browned and cooked through.  While the vegetables are roasting, simmer stock in a large pot over medium low heat. When the vegetables are done add them to the simmering stock and simmer together for about 10 minutes.  Use an immersion blender to puree the soup in the pot, or puree in batches in a blender or food processor. Add extra broth or water if the soup is too thick. Season with salt and pepper to taste. Serve in warmed bowls, garnishing each serving by drizzling a quarter teaspoon of balsamic vinegar and a quarter teaspoon of white truffle oil over the soup.

RUSTIC CABBAGE SOUP RECIPE (www.101cookbooks.com) Serves 4.
1 tablespoon extra virgin olive oil
a big pinch of salt
1/2 pound potatoes, skin on, cut 1/4-inch pieces
4 cloves garlic, chopped
1/2 large yellow onion, thinly sliced
5 cups stock
1 1/2 cups white beans, precooked or canned (drained & rinsed well)
1/2 medium cabbage, cored and sliced into 1/4-inch ribbons
more good-quality extra-virgin olive oil for drizzling
1/2 cup Parmesan cheese, freshly grated
Warm the olive oil in a large thick-bottomed pot over medium-high heat. Stir in the salt and potatoes. Cover and cook until they are a bit tender and starting to brown a bit, about 5 minutes – it’s o.k. to uncover to stir a couple times. Stir in the garlic and onion and cook for another minute or two. Add the stock and the beans and bring the pot to a simmer. Stir in the cabbage and cook for a couple more minutes, until the cabbage softens up a bit. Now adjust the seasoning – getting the seasoning right is important or your soup will taste flat and uninteresting. Taste and add more salt if needed, the amount of salt you will need to add will depend on how salty your stock is (varying widely between brands, homemade, etc)…  Serve drizzled with a bit of olive oil and a generous dusting of cheese.

INDIAN STYLE TURNIPS OR RADISH
1 bunch turnips or 1 bunch radishes (well washed and chopped)
1 tsp. turmeric
½ tsp. mustard seeds
1-2 Tbs. oil
chili powder to taste
salt to taste
1 tsp. coriander powder
2-3 garlic cloves, chopped
In sauté pan, heat oil on high heat.  Add turmeric, mustard seeds, chili powder, coriander powder, salt.  Stir over med-high heat for 2-3 min.  Add turnips (root) and coat well with oil/spice mixture.  Cook over med-high heat for a couple of minutes.  Add garlic  and continue to cook on med-high heat for a couple of minutes.  Turn heat down to low and cover for 5 min.  Cook until desired consistency for turnips is achieved (some like crunch, some like soft).  Serve as side dish or main meal for one person.

SAVORY-SWEET RUTABAGA PUDDING (from Farmer John’s Cookbook by John Peterson) Serves 6 to 8
1 large rutabaga (about 2 pounds), peeled, diced into 2-inch pieces
1 1/2 teaspoons salt, divided
butter for greasing the baking dish
2 eggs plus 1 egg yolk, beaten
1/4 cup heavy cream
1/4 cup dried bread crumbs
1 tablespoon maple syrup
pinch freshly grated nutmeg
1/3 cup raisins, plumped in hot water for 15 minutes and drained (optional)
freshly ground black pepper
2 tablespoons butter
Bring a large pot of water to boil. Add the rutabaga and 1 teaspoon salt, partially cover, and cook until the rutabaga is very soft, 30 to 45 minutes. (You will need to reserve 1/2 cup of the cooking water.)  Preheat the oven to 350° F. Coat a 2-quart baking dish with butter.  Beat the eggs and egg yolk in a medium bowl. Stir in the cream, bread crumbs, maple syrup, and nutmeg. Drain the rutabaga, reserving 1/2 cup of the cooking water. Mash the rutabaga thoroughly with a potato masher or run it through a food mill. If the mixture seems dry, add a little of the reserved rutabaga water as you mash. Add the egg mixture, raisins, remaining 1/2 teaspoon salt, and a few grindings of pepper; stir to combine.   Transfer the rutabaga pudding to the prepared baking dish.  Smooth the top and dot with butter.  Bake until lightly golden on top, about 45 minutes. Serve hot.

THAI PUMPKIN CUSTARD
1 c. coconut cream (not coconut “milk”)
3 eggs, beaten
1/2 c. refined sugar
1/4 tsp. salt
1 medium pumpkin, seeded, with lid cut out at top
Blend together coconut cream, eggs, sugar, and salt.  Pour into cleaned out pumpkin shell within 1/2 inch of top rim.  Set pumpkin in 2 inches of water in glass pan or casserole dish.  Bake at 350 degrees for about 45 or more minutes.  The custard should be firm and pumpkin is soft and edible, but still firm enough to hold up.  Cool.  Slice and serve.  Bake lid too (which takes less time) and serve on top for presentation.

PUMPKIN SMOOTHIE (yields 2 cups)
1 medium banana, frozen
1 cup soymilk or plain yogurt
1/2 cup fresh pumpkin puree, baked
1/2 teaspoon cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon allspice
1/4 teaspoon nutmeg
1 tablespoon maple syrup or brown sugar
Break the banana into chunks, and place in blender or food processor with remaining ingredients.  Blend until creamy-smooth.  Taste and adjust spices.  Pour into cups.  If you like, let it firm up in the freezer for 1/2-1 hour.

RADISH AND CARROT BHARTA RECIPE (Indian Vegetarian Cooking)
1/2 lb. carrots, julienned
1 lb. radishes, julienned or combination of radish and turnip
2 Tbs. ghee (or vegetable oil)
1/2 inch ginger, finely chopped
1 medium onion, finely chopped
1 tsp. salt
1 tsp. Garam Masala*
1/2 tsp. paprika (or cayenne or gr. chilies to taste)
2 small tomatoes, chopped
Julienne or shred the carrots and radishes.  Steam (or boil in minimum water) until soft.  May be mashed or pureed at this point, but I prefer to just leave them as they are. Heat ghee and saute ginger and onion until soft. Add the vegetables and the rest of the ingredients. Mix well and cook until nearly all the juice is gone. NOTES : This makes up incredibly quickly using a food processor. It also freezes well. If it seems too “radishy” reduce them to 1/2 pound, which is what the original recipe called for.  4 Servings.
*GARAM MASALA RECIPE (Indian Vegetarian Cooking)
1/2 tsp ground black pepper
1 tsp ground coriander seeds
1 tsp ground cumin seeds
1/4 tsp ground cardamom
1/8 tsp ground cloves
1/4 tsp cinnamon
1 tsp turmeric
Measure and mix. Store in airtight container can easily be increased.  NOTES: Much better than commercial garam masala, and only takes a few moments to put together.

CARROT CHIPS (Makes 4 servings)  This is delicious!
Vegetable or olive oil (or spray)
1 pile of carrots-any color, scrubbed clean (any amount will work)
Salt and pepper
Preheat the oven to 350 degrees. Slice the carrots into 1/4-inch-thick rounds.  Place the carrot slices on a lightly oiled baking sheet, without edges touching. Drizzle with light amount of oil and toss; then season with salt and pepper. Bake 5 minutes, or until they begin to brown on the edges. Carefully turn the slices over, add more oil if needed, and season again with salt and pepper. Bake another 5 to 10 minutes, until crispy and beginning to brown. Place the chips on a paper towel-lined plate and serve immediately.

Tantre Farm CSA Newsletter
WEEK #18
Sept. 20-26, 2015

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.

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.

**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

APPLES or ASIAN PEARS: You will be able to choose from a variety of freshly picked, gold-skin apples, red-skin apples, or Asian pears.
-How to use: good for drying, freezing, juicing, applesauce, and raw.
-How to store: does not store well, so use quickly, but can be stored for longer period of time in the refrigerator; can be sliced into rings and dehydrated for longer storage and eaten as snacks or made into pie in the off seasons.

ARUGULA: an aromatic, bright salad green with a peppery mustard flavor, which is rich in iron and vitamins A and C. See Week 9 for usage and storage information.

BEETS (with no greens): You will receive Red Ace (round, smooth, deep red roots with sweet flavor and medium-tall; just the root with no greens). See Week 7 usage and storage information.

CARROTS (Hercules): sweet, orange, cone-shaped roots; good eating quality and stores well. See Week 9 for usage and storage information.

SWEET CORN (Vision): exceptionally tender, super sweet, yellow ears; great for fresh eating and freezing. See Week 14 for usage and storage information.

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, and used as an expectorant or decongestant. See Week 6 for usage and storage information.

FRESH HERBS: All shares will receive BASIL this week, since the plants have sprouted beautiful new leaves with no signs of downy mildew! Use the basil within a couple days though, since it still doesn’t seem to last as long as usual.
*Genovese Basil—an herb with sweet, spicy, shiny, green leaves that can be dried, frozen whole, or made into pesto. We supply it with root attached, so store it in a jar, vase, or glass of water on your counter or table top for only a couple of days. Do NOT refrigerate!

KALE: You will receive Siberian Kale (tender blue green, curly leaves, with a mildly sweet flavor) or Green Curly (well-ruffled, curly green leaves on green stems; this variety makes a good, roasted “kale chip”). See Week 2 for usage and storage information.

ONIONS (Red Hawk): medium to large deep red bulbs that are slightly flattened. See Week 7 for usage and storage information.

POTATOES: You will receive Yukon Gold (yellowish brown skin with yellow dry flesh and pink eyes; long storage and good tasting; perfect baked, boiled, mashed or fried). See Week 7 for usage and storage information.

RADISHES: You will receive Pink Beauty (pink-colored root with mild, spicy flavor) or Amethyst (bright purple skin and crisp, mild white flesh). See Week 9 for usage and storage information.

U-PICK RASPBERRIES (only available on the farm): The sweet fall red and golden raspberries are just coming in. 1 pint is available as part of your share this week, if you are able to come out to the farm and pick it yourself. $4 for any extra pints picked.

SPINACH: You will receive a bag of this crisp, dark green leaf—full of beneficial chlorophyll, as well as vitamins A & C; delicious flavor when juiced. See Week 1 for usage and storage information.

TOMATOES: You will continue to receive a wide variety of tomatoes, so any of the following: Heirlooms– 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 Black Krim (dark brown-red color; tangy, rich, and sweet and when sliced makes beautiful dark slices) Sauce Tomatoes– San Marzano (early, large classic Italian roma tomato; delicious, balanced acidic flavor and meaty flesh makes for good sauce and paste) or Verona (similar to Juliet, but with even tastier, somewhat plumper, deep red “cocktail plum” fruits; good in sauces and in salads). Grape/Cherry Tomatoes–Five Star Grape (oval to oblong, baby red grape tomatoes, which have a chewy texture, sweet taste, and few seeds), Chiquita (deep rose-pink grape tomato with great flavor and pleasant texture), Mountain Magic (bright red, round tomatoes with very sweet flavor; excellent in salads) or 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). See Week 11 for usage/storage information.

WINTER SQUASH: Everyone 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) or Carnival (a multicolor Sweet Dumpling with colorful patches and flecks of dark and light green, orange, and yellow; sweet flesh and edible skin). See Week 17 for usage and storage information.

ANNOUNCEMENTS

1. THANKS FOR COMING TO OUR FALL WORK PARTY AND POTLUCK on Sept. 20. We managed to dig about 40 crates of potatoes, fill about 15 jars with dried herbs, cleaned 20 crates of garlic, and filled our bellies full of delicious food. What a great example of our strong, supportive CSA membership! All members were able to go home with a squash or a pumpkin, a pint of raspberries, and a flower bouquet if they wanted. We really appreciate getting to know so many of our Tantre Farm community and especially all the ways you all pitched in to help the farm.

2. ENDING SUMMER CSA DATES: This is just a reminder that our summer shares are ending in just a few weeks, and U of M shares end this week. That means Oct. 7 (Wed.), Oct. 9 (Fri.), and Oct. 10 (Sat.) are the last distributions for our Summer CSA.

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 Golden/Red Raspberries—1 pint FREE! Extra $4/pint
-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. Whenever possible if you can donate $1 or $2 that will help to pay for some seed and labor costs. Extra bouquets will cost $4.
-U-pick Tomatoes—many tomato varieties available
Members–$0.50/lb. Non members–$0.75/lb.
-Already picked tomatoes – available for $1/lb. We will have half bushels at market and at the farm for $25/box.
Non members–$1.25/lb. for perfect tomatoes & $0.75 for 2nds

4. STILL COULD USE PLASTIC OR PAPER GROCERY BAGS AND YOGURT CONTAINERS (quart size for u-pick flowers), if you would like to donate some to the farm or at markets. We are running low.

5. EXTENDED FALL CSA SHARE COMING FOR 2015: Registration is now almost ready to go, so we will send a separate email when the sign up is ready. This share runs for 3 weeks from the week starting Oct. 13 through Oct. 31 for $100. It is a share that is very similar to the summer share, but with all the bounty of the fall vegetables! Non-members are welcome, so encourage others to register too. **Chelsea Farmers Market will not have a distribution on Saturdays though for the Fall Shares. The other distribution sites and days are the same.

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-UM employees (Wed)–3 PM to 6 PM
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.
Chelsea Farmers’ Market (Sat.)–8 A.M. to 12 P.M.

SHARING THE SWEETNESS OF THE SEASON
By Deb and Richard

As we head later into September, the weather is finely a little cooler. It has been nice and dry for the ripening of the tomatoes, and still there are more days ahead predicted to be sunny and the nights cool. As the moon grows larger and lights up the sky brighter and brighter each evening, it is easier for the deer to find the sweet corn and the beets. They wander quietly skipping over fences and dewy, tall grasses. They have been well fed on the far edges of the farm.

Everyone seems to love sweet corn–skunks, insects, worms, raccoons, people, and deer! As we pick our produce, we observe what has been harvested by our wider community of animal elders. At times it has been frustrating! Perhaps it is a good lesson in learning to share what is ours with all beings—mammals, insects, birds, and even other humans. Without the greater community of animals, we humans might be a little more lonely and crazy. You may see some worms in the corn or a scrape or nibble of the kernels by the bird or the deer, which is a sign of the sharing of the sweet treat of corn from the land. Because of this sharing, you may see a little less corn as the final generation of corn has finally arrived. The sharing means that everyone gets less, but teaches us to be grateful for what we have.

From a production point of view, this greater “sharing” may be antithetical in the consumer’s culture. As everyone stakes their claim for what they want, the lines get blurred from what is wanted to what is needed. The wild animals seem to know the balance, although they really do seem to have a taste for sugary corn. It may be tiresome for them to eat only the leaves of bushes and grass after they have tasted this heavenly sweetness.

As we leave the sweet, summer fruits behind, we will be looking forward to the sweet, starchy fruits and roots of autumn with squash, potatoes, beets, carrots, and turnips arriving. Like the deer, we will continue to eat the bitter greens of chicory, mustard, and brassicas, but every so often we may feel that overwhelming urge to nibble or gorge on those sweet treats of the season. The refuge of the autumn and winter for all beings is the growing simplicity of the omnivore’s dilemma.

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!

BASIL GRAIN SALAD (Lorna Sass’ Complete Vegetarian Kitchen) Serves 4 to 6.
3 c. cooked grains
1 lb. small zucchini, halved & cut into 1/4 in. slices (optional)
2 c. cooked corn kernels
3/4 c. tightly packed minced fresh basil
1/4 c. thinly sliced scallion greens or 1/4 c. red onion
1/4 c. olive oil
3 Tbs. freshly squeezed lemon juice or balsamic vinegar, approximately
1 tsp. Dijon mustard
1/2 tsp. sea salt, or to taste
Place the cooked grains in a large serving bowl. Add zucchini, corn, basil, and scallion greens and toss. In a food processor or jar, prepare the dressing by combining the remaining ingredients. Pour the dressing over the grain mixture and toss well. Taste and add more lemon juice and salt, if needed.
Variation: Substitute fresh dill or coriander for the basil.

RADISH AND CARROT BHARTA RECIPE (Indian Vegetarian Cooking)
1/2 lb. carrots, julienned
1 lb. radishes, julienned or combination of radish and turnips
2 Tbs. ghee (or vegetable oil)
1/2 inch ginger, finely chopped
1 medium onion, finely chopped
1 tsp. salt
1 tsp. Garam Masala
1/2 tsp. paprika (or cayenne or gr. chilies to taste)
2 small tomatoes, chopped
Julienne or shred the carrots and radishes. Steam (or boil in minimum water) until soft. May be mashed or pureed at this point. Heat ghee and sauté ginger and onion until soft. Add the vegetables and the rest of the ingredients. Mix well and cook until nearly all the juice is gone. NOTES: If it seems too “radishy” reduce them to 1/2 pound. This makes up incredibly quickly using a food processor. It also freezes well. 4 servings.

Tantre Farm CSA Newsletter
WEEK #16
Sept. 6-12, 2015

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.

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.

**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: an aromatic, bright salad green with a peppery mustard flavor, which is rich in iron and vitamins A and C. See Week 9 for usage and storage information.

BEETS: You will receive Red Ace (round, smooth, deep red roots with sweet flavor and medium-tall, red-veined green leaves). See Week 7 usage and storage information.

CARROTS (Hercules): sweet, orange, cone-shaped roots; good eating quality and stores well. See Week 9 for usage and storage information.

SWEET CORN (Vision): exceptionally tender, super sweet, yellow ears; great for fresh eating and freezing. See Week 14 for usage and storage information.

FRESH HERBS: This week there will be no fresh herbs again, unless you come to the farm and pick your own. Several college students have gone back to school in August, and we just don’t have enough interns to pick the herbs for everyone, while we are transition with new people joining us later in September. Please feel free to come and u-pick and also volunteer any day this week to help us out.

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

LETTUCE: You will receive a head/heads of Green/Red Leaf, Romaine, or Buttercrunch. See Week 2 for usage/storage information.

ONIONS (Cippolline): a traditional Italian onion known for its flat, oval shape and delicately mild, sweet flavor; ranges in size from 1 to 3 inches; used for pickling and to season a wide variety of dishes and especially good grilled on a skewer. See Week 7 for usage and storage information.

SWEET PEPPERS: You will receive Red Knight Bell (big, blocky, thick-walled, green-to-red pepper with sweet flesh) or 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 Glow (bright orange, tapered, thick-walled, fruits are 4-5″ long, and are deliciously sweet and fruity) or Aura (golden yellow, tapered, thick-walled fruits, that are deliciously sweet and fruity). See Week 13 for usage and storage information.

POTATOES, FINGERLING: You will receive 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; nutritionally rich in vitamin C, fiber, and potassium).
-How to use: good baked, boiled, roasted or in salads
-How to store: Keep unwashed in cool, dark place in paper bag.

RADISHES: You will receive Amethyst (bright purple skin and crisp, mild white flesh). See Week 9 for usage and storage information.

U-PICK RASPBERRIES (only available on the farm): The sweet fall red and golden raspberries are just coming in. 1 pint is available as part of your share this week, if you are able to come out to the farm and pick it yourself. $4 for any extra pints picked.

TOMATOES: You will continue to receive a wide variety of tomatoes, so any of the following: Heirlooms– 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 Black Krim (dark brown-red color; tangy, rich, and sweet and when sliced makes beautiful dark slices) Sauce Tomatoes– San Marzano (early, large classic Italian roma tomato; delicious, balanced acidic flavor and meaty flesh makes for good sauce and paste) or Verona (similar to Juliet, but with even tastier, somewhat plumper, deep red “cocktail plum” fruits; good in sauces and in salads). Grape/Cherry Tomatoes–Five Star Grape (oval to oblong, baby red grape tomatoes, which have a chewy texture, sweet taste, and few seeds), Chiquita (deep rose-pink grape tomato with great flavor and pleasant texture), or 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). See Week 11 for usage/storage information.

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. 7 (Wed.), Oct. 9 (Fri.), and Oct. 10 (Sat.) are the last distribution days for our Summer Shares.

2. TOMATO PRESERVING WORKSHOP this coming Sunday, Sept. 13! Cold weather is moving in this week, and we have tomatoes to can! It’s short notice, but we would like to can tomatoes this coming Sunday, Sept. 13 from 1 to 4 PM. Former Tantre Farm intern, Noelle Dronen, is available to teach us to can, but only this coming Sunday, while we have such an abundant supply. We will also work on dehydrating and freezing tomatoes. There will be plenty of tomatoes in bulk for you to buy, so you will be able to preserve more yourselves. 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 an email reply to us. There will be a small $5 fee for materials. This is a great time for canning, freezing, or dehydrating before the cold weather sets in!

3. Still LOTS of Room at the TAPENADE COOKING CLASS for Sept. 16 from 6 to 8 PM: CSA member, Noemi Barabas, will be demonstrating how to use up every last bit of your share. We will be making tapenade spreads for bread, soups, and rice/pasta, so that you can try many ways to use up items that you might not normally think are usable! All of these will be pulled together into a special meal to share together. Please register soon with your NAME, EMAIL ADDRESS, and PHONE NUMBER. $5 fee for materials.

4. FALL WORK PARTY/END-OF SEASON POTLUCK will be Sunday, Sept. 20, between 1-4 P.M. Please bring an hors d’oeuvre, snack, or refreshment for our end-of-season potluck. Members are invited to bring family and friends to help harvest squash, pumpkins, and potatoes before the first frost. You may 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 throughout this time. We also will have sit-down activities, such as onion or garlic cleaning or dried herb stripping. Lots of kid-friendly activities, such as wagon rides, feeding animals, and bubbles. All who come will be able to take something home with them, such as a pumpkin or a winter squash. Please dress appropriately for the weather.

5. 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 Golden/Red Raspberries—1 pint FREE! Extra $4/pint
-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. Whenever possible if you can donate $1 or $2 that will help to pay for some seed and labor costs. Extra bouquets will cost $4.
-U-pick Tomatoes—many tomato varieties available
Members–$0.50/lb. Non members–$0.75/lb.
-Already picked tomatoes – available for $1/lb. We will have half bushels at market and at the farm for $25/box.
Non members–$1.25/lb. for perfect tomatoes & $0.75 for 2nds

6. PLASTIC OR PAPER GROCERY BAGS AND YOGURT CONTAINERS (quart size for u-pick flowers) NEEDED, if you would like to donate some to the farm or at markets. We are running low.

7. EXTENDED FALL CSA SHARE COMING FOR 2015: We have been getting requests already for our Extended Fall CSA Share. This share runs for 3 weeks from the week of Oct. 13 through Oct. 31 for $100 celebrating all the bounty of the fall vegetables! There usually is plenty of room, since we still have a lot of vegetables in the fields. We’re trying to finalize the set up for registration, so we will send a separate email when the website is ready. Non-members are welcome, so encourage others to register too. **Chelsea Farmers Market will not have a distribution on Saturdays though for the Fall Shares. The other distribution sites and days are the same.

8. 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-UM employees (Wed)–3 PM to 6 PM
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.
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!

BEET-RASPBERRY SOUP (http://www.eatingwell.com/recipes/beet_raspberry_soup.html From EatingWell: July/August 1993) 6 servings.
1 pound beets, (6 medium), scrubbed
1 1/2 tablespoons finely chopped shallots, (2 medium cippolline)
1 cup raspberries
1 cup low-fat milk
2 1/2 tablespoons red-wine vinegar
2 tablespoons lemon juice
1 tablespoon sugar
1 teaspoon salt
Freshly ground pepper, to taste
Cover beets with cold water in a large saucepan; bring to a boil. Reduce heat to low and simmer, covered, until tender, 30 to 40 minutes. Remove from heat and let cool. Drain the beets, reserving 1 1/4 cups cooking liquid. Peel the beets. Cut one beet into matchsticks and set aside; cut the remaining beets into chunks.
Place the beet chunks, shallots and raspberries in a blender or food processor and puree, adding the reserved cooking liquid as needed for a smooth consistency. To strain the seeds from the mixture, pour through a fine-meshed sieve set over a large bowl. Stir milk, vinegar, lemon juice and sugar into the bowl. Season with salt and pepper. Cover and refrigerate until chilled, at least 1 hour. Garnish each portion with the julienned beets.

SPICY CORN KERNEL “PAN” CAKE (From Asparagus to Zucchini: A Guide to Farm-Fresh Seasonal Produce, MACSAC) Serves 4.
2 Tbs. vegetable oil
3 heaping c. fresh corn kernels (cut from 6-8 ears)
2 Tbs. minced fresh basil, cilantro, or parsley
2 Tbs. minced green onion
1-2 Tbs. minced jalapeño or serrano pepper
3 Tbs. cornmeal
3 Tbs. flour
salt & freshly ground black pepper to taste
Garnish: fresh basil, cilantro or parsley
freshly made or bottled salsa
Preheat oven to 400 degrees. Measure oil into a heavy, ovenproof, medium-sized skillet (cast-iron is best) and heat pan in oven for 30 minutes. Combine remaining ingredients except the last two in a bowl, then press evenly into hot pan. (Don’t stir corn in the pan, or the crust won’t form properly.) Bake 25-30 minutes, until edges are brown and crispy. Run a spatula around the outer rim and underneath the corn cake to loosen it from the pan. Wearing hot pads, place a heat-proof serving plate face down over the pan and invert pan so the cake drops onto plate. Garnish with fresh herbs and serve with salsa. Gluten free!

ROASTED FINGERLING POTATOES
1 pound fingerlings (washed and not peeled)
2 Tbs. olive oil (or more–just enough to coat it all)
any herbs (such as rosemary, basil, or thyme) to taste
salt and pepper to taste
In large bowl toss potatoes with oil and seasonings. Cut as needed so all our about the same size. Spread in a single layer in a baking pan. Bake for 30-40 minutes (until tender and golden) in a 425 degree oven. If you are short on time, cut potatoes in thinner slices and bake for shorter amount of time.

Tantre Farm CSA Newsletter
WEEK #14
Aug. 23-29, 2015

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.

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.

**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: an aromatic, bright salad green with a peppery mustard flavor, which is rich in iron and vitamins A and C. See Week 9 for usage and storage information.

BEETS: Since Wed. members received this last week, this week Fri./Sat. members will receive Red Ace (round, smooth, deep red roots with sweet flavor and medium-tall, red-veined green leaves). See Week 7 usage and storage information.

CARROTS (Nelson): a sweet, blunt root with smooth, crisp texture and deep orange color. See Week 9 for usage and storage information.

EGGPLANT: Since Wed. members received this last week, this week Fri./Sat. members will receive Nadia (slender, purplish-black, glossy-like, bell-shaped fruit), Rosa Bianca (an Italian heirloom; round fruit streaked with white and violet), or Orient Express (dark purple Asian type with long, slender, glossy fruits, which are tender, delicately flavored, and quick cooking). See Week 11 for usage and storage information.

SWEET CORN (Vision): exceptionally tender, super sweet, yellow ears; great for fresh eating and freezing
* We don’t treat our corn with pesticides, so you may find some earworms enjoying the corn too; just break off the damaged part and cook the rest of the ear.
-How to use: ears of corn can be steamed in 1-2 inches of water for 6-10 minutes, or drop ears into boiling water (enough to cover) for 4-7 minutes; ears of corn can also be roasted unhusked in the oven or outside grill for about 20 minutes
-How to store: refrigerate with husks on, and use as soon as possible to retain sweetness and flavor.

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.
You may CHOOSE ONE from the following:
–Curly Parsley—curly, dark green leaves, often used as a garnish, but can be used the same as flat-leaf parsley.
–Oregano–member of the mint family and is similar to marjoram, but not as sweet and more pungent flavor and aroma; good in soups and tomato-based dishes.
–Sage–an herb from an evergreen shrub in the mint family with long, narrow, grayish-green leaves; a musky aroma and a warm and spicy taste; used in making sausages, stews, breads, and teas; enhances meats, vegetables, salads, pickles, and cheese.
–Cilantro– the flat, delicate, lacy-edged leaves and stems of the coriander plant, which look a lot like flat-leaf parsley, but has a distinctive, almost citrus fragrance that lends itself to highly spiced foods, such as tacos, salsas, soups, stews, and salads. Medicinally has been proved to chelate toxic metals from our bodies and considered a powerful tissue cleanser.
**Our BASIL has been zapped with Downy Mildew again just like last year due to the damp, humid conditions this summer, so we have a lot of basil that suddenly overnight doesn’t look so great, so we are not going to take the time to harvest it, but if you want it for PESTO come and get it. We are making pesto with it too, but the basil doesn’t have a great shelf life, so you’ll need to get it as soon as you can.

KALE: You will receive Siberian Kale (tender blue green, curly leaves, with a mildly sweet flavor). See Week 2 for usage and storage information.

LETTUCE: You will receive a head/heads of Green/Red Leaf, Romaine, or Buttercrunch. See Week 2 for usage/storage information.

ONIONS (Cipolline): a traditional Italian onion known for its flat, oval shape and delicately mild, sweet flavor; ranges in size from 1 to 3 inches; used for pickling and to season a wide variety of dishes and especially good grilled on a skewer. See Week 7 for usage and storage information.

HOT PEPPERS: You will receive Jalapeño (small and conical pepper, ranging from green to red; hot chile pepper used commonly in Mexican or southwestern cooking). See Week 13 for usage and storage information.

SWEET RED PEPPERS: You will receive Red Knight Bell (big, blocky, thick-walled, green-to-red pepper with sweet flesh) 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). See Week 13 for usage and storage information.

POTATOES: You will receive both Yukon Gold (yellowish brown skin with yellow dry flesh and pink eyes; long storage and good tasting; perfect baked, boiled, mashed or fried) and Dakota Red (red potato with white flesh that is good for baking, boiling, or frying). See Week 7 for usage and storage information.

SWISS CHARD: close relative of garden beets; very small, multi-colored, large veined, semi-crinkly, dark green leaves; mild flavor; good source of vitamins A, E, & C, as well as iron & calcium. See Week 4 for usage and storage information.

TOMATOES: You will receive a wide variety of tomatoes, so some of the following: Heirlooms–Pruden’s Purple (early Brandywine type; vivid dark pink, heirloom tomato with smooth, crimson flesh; delicious flavor and large–1 lb.+ fruit) and Japanese Black Trifele (unusual pear-shaped, heirloom tomato with burgundy, greenish color and excellent, rich flavor). Sauce Tomatoes– Mountain Magic (bright red, round tomatoes with very sweet flavor; excellent in salads) or Verona (similar to Juliet, but with even tastier, somewhat plumper, deep red “cocktail plum” fruits; good in sauces and in salads). Grape/Cherry Tomatoes–Five Star Grape (oval to oblong, baby red grape tomatoes, which have a chewy texture, sweet taste, and few seeds), Chiquita (deep rose-pink grape tomato with great flavor and pleasant texture), or 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). See Week 11 for usage/storage information.

WATERMELON: You will receive Little Baby Flower Red (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 Starlight (10-12 lb. round fruit; deep green with highly contrasting black stripes and pink flesh; excellent flavor with crisp texture), or Sunshine (8-10 lb. oval-rounded fruit; green-striped shell with bright yellow flesh, which is brittle, juicy, and very sweet). See Week 11 for usage and storage information.

WINTER SQUASH: You will receive Spaghetti (3-5-pounds, pale yellow, oblong, smooth, medium size, 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).
-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. TAPENADE (and more!) COOKING CLASS for Sept. 16 from 6 to 8 PM: CSA member, Noemi Barabas, will be demonstrating how to use up every last bit of your share. We will be making tapenade spreads for bread, soups, and rice/pasta, so that you can try many ways to use up items that you might not normally think are usable! Please register with your NAME, EMAIL ADDRESS, and PHONE NUMBER. $5 fee for materials.

2. SAVE THE DATE!! FALL WORK PARTY/END-OF SEASON POTLUCK will be Sunday, Sept. 20, between 1-4 P.M. Please bring an hors d’oeuvre, snack, or refreshment for our end-of-season potluck. Members are invited to bring family and friends to help harvest squash, pumpkins, and potatoes before the first frost. You may 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 throughout this time. We also will have sit-down activities, such as onion or garlic cleaning or dried herb stripping. Lots of kid-friendly activities, such as wagon rides, feeding animals, and bubbles. All who come will be able to take something home with them, such as a pumpkin or a winter squash. Please dress appropriately for the weather, since it will be scheduled rain or shine.

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 Blackberries—$3/pint
–U-pick Basil –Free! The basil has downy mildew, so it doesn’t look really well, but if you want to u-pick for pesto or preserving, please come and help yourself. See “Fresh Herbs”.
–U-pick Flowers–You may pick 1 bouquet of 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. Extra bouquets will cost $4. You may want to bring a jar or vase to keep your flowers fresher for the ride home, although we do have a few quart-size yogurt containers to use as temporary vases.
–U-pick Tomatoes—many tomato varieties are ready for picking.
Members–$0.50/lb. Non members–$0.75/lb.

4. VACATIONS or OUT OF TOWN: Please remember to contact us at least by Saturday or Sunday (NOT in the middle of the week of the switch) to make changes in pick up days or locations. Also, be specific about which location you prefer, since we have several options on each day. Please mindful of Labor Day weekend coming up, so you can reschedule your change in pick up or find someone else to pick up for you with plenty of notice. You can also make these changes yourself under “Membership Actions” on the Sign Up page.

5. PLASTIC GROCERY BAGS ESPECIALLY NEEDED: Please feel free to donate clean, used bags for use at the markets or distribution sites.

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-UM employees (Wed)–3 PM to 6 PM
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.
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!

EIGHT GREAT WAYS TO SERVE SUMMER TOMATOES (Capay Organic Farm CSA “Farm Fresh To You” website)
1. Cut tomatoes into wedges. Toss with finely chopped shallots, then splash with lemon juice and extra-virgin olive oil.
2. Cut tomatoes in half lengthwise. Remove center of each, and fill with a large basil leaf and a chunk of fresh mozzarella cheese. Drizzle with purchased garlic-infused oil, and wrap in foil. Roast on an outdoor grill for five minutes.
3. Cut tomatoes in wedges. Shower with grated Parmesan cheese. Top with fresh oregano and a drizzle of olive oil.
4. Cut tomatoes into chunks, and place in blender. Add a pinch of sea salt, a few fresh basil leaves and several ice cubes. Blend until smooth and frothy for a refreshing drink.
5. Cube tomatoes and firm ricotta salt or feta cheese. Toss with cooked orzo (rice-shaped pasta), fresh mint and a favorite vinaigrette.
6. For bruschetta, top grilled Italian bread with a mixture of chopped tomatoes, minced garlic, extra- virgin olive oil and balsamic vinegar.
7. Toss arugula with chopped tomatoes, orange segments, basil and toasted pine nuts. Dress with olive oil, orange juice and a splash of wine vinegar.
8. Slather a thick slice of white bread with good mayonnaise. Cover with thick slices of juicy tomatoes. Sprinkle with coarse salt and Szechuan pepper or some cracked mixed peppercorns.

**Additional simple tomato recipes and article can be found in Mark Bittman’s New York Times article (8/5/11) called “The Proper Ways to Treat an Heirloom”. Well worth trying! http://www.nytimes.com/interactive/2011/08/07/magazine/mag-07eat-recipes.html