Tantre Farm CSA Newsletter

WEEK #2

May 31-June 6, 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. **Also, if you’re having trouble identifying any unfamiliar produce, please look for “Veggie ID” with additional information on our website under CSA INFO or under RECIPES.

THIS WEEK’S SHARE

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

ARUGULA (Sylvetta): also known as “wild rocket” with more deeply lobed leaves and a more pungent flavor; an aromatic, bright salad green with a peppery mustard flavor -How to use: add to salads, soups, and sautéed vegetable dishes -How to store: very perishable, so use up quickly; store in plastic bag with a paper towel in refrigerator for up to 5 days.

BOK CHOY (Asian Green) or KALE: You will receive Bok Choy (written as bok choi, bak choy, or pac choi; a traditional stir-fry vegetable from China with a sweet and mild flavor; looks like white Swiss chard with the stems all attached at the bottom; considered a cool weather crop and part of the cabbage or turnip family) or Red Russian Kale (the stems are purple, and leaves are deep gray-green, purple-veined, flat, non-curled, and tooth-edged). -How to use: two vegetables in one—the leaves can be cooked like spinach, and the crisp stem can be eaten like celery or asparagus; excellent in stir-fries, soups, sautéed or eaten raw. -How to store: Store as you would any green—in a loose plastic bag in the crisper drawer of your refrigerator.

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:

Chives—mild, onion-flavored herb with long, slender, hollow leaves; can be added to potato salad, baked potatoes, soups, salads, omelets, dips and spreads, pastas and sauces.; purple, onion-flavored blossoms add an attractive garnish to soups or salads (stems attached to blossoms are often discarded due to toughness).

Winter Savory– is a semi-evergreen, perennial herb; its strong spicy flavor goes well with beans and meat; medicinally it has antiseptic, aromatic, carminative, and digestive benefits, as well as relieves bee stings.

Lemon Balm– these fragrant lemon-minty leaves make a delicate herbal tea, served hot or cold; good addition to lettuce or fruit salads and ice cream; nicely paired with grilled fish or lamb and tossed with steamed vegetables; also aids in depression, tension, or nausea.

Tarragon– It’s flavor is delicate and almost licorice or anise-like; an essential herb in French cuisine; exceptional in egg dishes, poached fish, chicken, mushrooms, salad dressings and with other vegetables.

KALE or BOK CHOY: You will receive Red Russian Kale (the stems are purple, and leaves are deep gray-green, purple-veined, flat, non-curled, and tooth-edged) or Bok Choy (written as bok choi, bak choy, or pac choi; a traditional stir-fry vegetable from China with a sweet and mild flavor; looks like white Swiss chard with the stems all attached at the bottom; considered a cool weather crop and part of the cabbage or turnip family) -How to use: for salads, soups, and light cooking -How to store: keep in plastic bag or damp towel in refrigerator for up to 1 week

LETTUCE: You will receive 2-4 heads of lettuce, which may include Panisse (large, lime-green, lobed oak leaves with excellent flavor) along with possible Green Leaf, Red Leaf or Romaine. -How to use: raw in salads, sandwiches, or use in soups -How to store: refrigerate in plastic bag for 3-5 days.

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

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

POTATOES (Carola): this yellow potato is from Germany with a smooth, creamy texture that is good for baking or frying. -How to use: good roasted, baked, fried, or in salads -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) or D’Avignon (also called, “French Breakfast”; traditional variety from Southern France; 3-4 inch long root that is part red with a white tip and tapered to a point). -How to use: raw, roasted, used in soups, sliced in salads, sandwiches, or stir-fries, grated in slaws; Radish greens (excellent source of vitamins A, C, and the B’s) delicious in soups or stir-fries. -How to store: refrigerate in plastic bag/damp towel for 1-2 weeks.

RHUBARB: related to a common weed, the dock plant; it is botanically a vegetable, although generally we think of it as a fruit; pinkish-green stalks are extremely acidic and sour; high in vitamins A and C and some minerals, such as calcium. -How to use: dice young tart stalks into salads or hot /cold cereal, add slices to spring soups, juice it, make a sauce, pie, crisp, or tart. -How to store: wrap in damp towel or plastic bag in the refrigerator for up to a week. For long-term storage, rhubarb may be frozen as a sauce or after it is washed, chopped, and drained, put in a bag.

SAUERKRAUT: We are pleased to offer the second of 2 jars of The Brinery’s “Tantre Farm Sauerkraut”, made with rutabaga, cabbage, and carrots grown by Tantrè Farmers and fermented by The Brinery. The Brinery is a local foods business, specializing in naturally fermented, local vegetables and operated by former Tantré farmer, David Klingenberger. For more information, please visit www.thebrinery.com. These krauts are raw and unpasteurized, so be sure to refrigerate, since they are not “canned”. – How to use: use as a condiment with any dish, especially meat dishes, salads, roasted veggies, or sandwiches. – How to store: refrigerate up to 3 months or longer depending on how you like the flavor, since it will get stronger with more age.

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. – 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.

WHITE HAKUREI TURNIPS and GREENS: A white salad turnip with round, smooth roots that have a sweet, fruity flavor with a crisp, tender texture. Use the greens as well, sautéed or braised. – 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.

ANNOUNCEMENTS

1. HERB WALK on June 19 from 6-8 pm: Herbs are for more than just seasonings and teas. Those same compounds that give herbs their wonderful tastes and aromas also provide protection against plant pests and pathogens. This means that many herbs have medicinal and/or pest repellent properties. Local forager, Rachel Mifsud, will be leading this class at Tantre Farm for a Friday evening walk around the farm. On our walk through the yard and gardens you will be introduced to 25 different herbs that grow on the farm. A handout and u-pick samplings will be provided to help you remember their names and useful qualities. $5 for CSA members and $10 for nonmembers.

2. CHANGING PICK UP DAYS: For Permanent Pick Up Day changes, please let Deb know. For temporary or weekly changes, please remember to contact us or make changes online preferably a week in advance, but at least by Sunday before 9 PM of each week. It is very disappointing to put together a box that is never picked up. Please have the courtesy to make some kind of contact with us, if you can not pick up your box for some reason.

3. CSA COOKBOOKS: We will have a handy cookbook for sale this season called “From Asparagus to Zucchini: A Guide to Cooking Farm-Fresh Seasonal Produce”. This $15 book includes an easy-to-follow format with vegetables listed from “A to Z”. Please email your interest, if you don’t see it available at your site, because we may not have copies at each site.

4. BAGS NEEDED: If you have any plastic or paper grocery bags at home, we could use some extras at each site for those who need extra bags to carry produce.

5. 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. 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.

INTRODUCING RICHARD, DEB, AND ARIANA…

Some of our articles may feature some of the regular workers on Tantré Farm throughout the coming weeks. Here are the owners of the farm, Richard Andres & Deb Lentz, and their daughter, Ariana.

Richard and Deb both grew up with a connection to farming and growing food. Richard grew up in Plymouth & Canton, Michigan. He had an early interest in farming, since he worked as a teenager picking corn for a local farmer. Then he started raising and selling strawberries, corn, and muskmelons on his parents’ property. He also worked at his friend’s farm, Garden Works, for a few years. Following that, he tended traditional, Asian-raised gardens at the Ann Arbor and Toronto Zen Buddhist Temples for a number of years. Finally, he bought Tantré Farm in 1993, and proceeded to make it certified organic. After that he began growing organic potatoes, winter squash, and garlic for wholesale orders, besides continuing full-time work as a timber-frame carpenter.

Deb grew up on a 160-acre beef farm in Lake City, Minnesota. She graduated from the College of St. Benedict in St. Joseph, Minnesota with an Elementary Education degree. She taught fourth through sixth grades in Central Minnesota and worked as a counselor at a Summer German Camp for the next 10 years. Then she met Richard in 1994, which led to their marriage in July of 1997. After that she taught first and third grade for several years in Napoleon, Michigan, until their daughter, Ariana, was born in 2001.

Now Richard is working as a full-time farmer, and continues using his carpentry skills through the many maintenance and building projects of the farm. Deb publishes the newsletter and coordinates the communication and bookkeeping of the CSA. She also continues to enjoy teaching to groups who come to the farm for field trips, as well as, in area schools through Farm-to-School programs. Ariana is now completing seventh grade, and she is looking forward to hanging out with lots of kids on the farm this summer! Both Richard and Deb enjoy the sense of community that running Tantré Farm creates for themselves and their daughter, as well as the many young interns/farmers who live and work on the farm, which provides the opportunity to serve the local community fresh, organic food.

RECIPES

CABBAGE-TOPPED TARRAGON POTATOES (adapted from http://www.food.com) Serves 4.

1 1/2 cups potatoes, peeled and chopped

1/2 cup cabbage or Bok Choy, shredded

2 eggs, beaten

2 tablespoons margarine or 2 tablespoons butter

1 tablespoon flour

1 teaspoon onions, minced

1/2 teaspoon salt

1 teaspoon fresh tarragon, minced

1 teaspoon garlic, minced

1/8 teaspoon pepper

1/2 cup cheddar cheese, shredded

plain yogurt

fresh chives, snipped

Cook potatoes, covered in boiling salted water until tender; drain and mash (should yield about 1 1/3 cups). Cook cabbage, covered, in small amount of boiling water for 5 minutes, until tender; drain. In a bowl, combine eggs, margarine or butter, flour and seasonings. Add the potatoes; beat until smooth. Generously grease 4, 6 oz. oven-proof custard cups; spooning 1/3 cup mixture into each. Top each bowl with cabbage and cheese. Bake at 350 degrees F. for 30 minutes. Serve with yogurt and chives.

TANTRE FARM CSA NEWSLETTER
Midwinter Morning’s Dream Share
February 14, 2015
Please contact Richard Andres & Deb Lentz at: 2510 Hayes Rd. Chelsea, MI 48118 tantrefarm@hotmail.com 734-475-4323

WELCOME TO THE MIDWINTER MORNING’S DREAM SHARE!
We find ourselves dreaming of a new growing season of small, green sprouts pushing through the moist, fertile soil as we spend these cold winter days in the glowing lights deep between the stacks of root cellar vegetables: carrots laden with beta carotene and anthocyanins, rainbow-colored potatoes, green crunchy cabbage, crispy red and white radishes, and golden rutabaga. It is within this context that we find many days spent in the middle of piles of last year’s roots and the dream of this year’s future garden. It is from this genesis that we bring to you this month’s food of the season with the collaboration of our good friends at Garden Works, the Brinery, Juicy Kitchen, El Harissa, Locavorious, and the Washtenaw Food Hub. There will be extra items for sale from each of these businesses with some discounts for CSA members, so plan on getting more to enjoy later. We also will have some other farms’ frozen, local chicken, beef, pork, and eggs for sale. Hope you enjoy this community effort of food goodness!

**PLEASE READ THIS!! We will be distributing all the vegetables for this share in a “BUFFET STYLE”, which means ALL vegetables will be in bulk containers, such as boxes or crates. 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 weigh, count, and 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 when you arrive at the Washtenaw Food Hub from 9 AM until noon and Tantre Farm from 2 to 5 PM. Please ask for help if you need any help loading, since we will have extra farm crew to help. Also, 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.

If you are still interested in squash, potatoes, radishes, turnips, rutabaga, onions, garlic, etc. after this share is eaten, please contact us at Tantre Farm or the Ann Arbor Farmers Market. We will continue to set up at the Market every Saturday, as long as it’s not so cold, 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, Busch’s, 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, please sign up on our online registration at www.tantrefarm.com. Our Summer CSA Season runs for 20 weeks starting the last week of May. You can find out more about our CSA program on our website under “About CSA”. Keep in mind that if you registered online for this share already, you are now considered a “Returning Member”, so select that link when you sign up. Please let us know if you have any problems, and we will help you figure it out.

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

WHAT’S PART OF YOUR SHARE

FROZEN BLUEBERRIES (10 oz): Rena Basch, owner of Locavorious (a locally-grown, frozen Vegetable/Fruit CSA in Ann Arbor), sourced these blueberries from Pleasant Hill Organic Farm or Leduc Blueberries. Eat frozen berries right out of the bag. Add them to pancakes, muffins, & cobblers. Drop them into hot oatmeal. Make savory sauces like barbeque and chutney, or sweet condiments like jam and compote. Add to grass-fed beef hamburgers! Contact Rena for more information at rena@locavorious.com or visit www.locavorious.com. Extra frozen items will be for sale at a discount rate of $7/bag on Sat.

BYESAR WHITE BEAN DIP (1 pint): This traditional Tunisian recipe made with fava beans is a deliciously savory, high-protein dip for appetizers, guests, or a healthy snack provided by El Harissa (www.elharissa.com). El Harissa is a market and cafe located on 1516 North Maple Rd. in Ann Arbor featuring the foods of North Africa and Mediterranean Europe. Their specialties include Tunisian couscous and Moroccan tagine. Their Market stocks ingredients and spices from this region. In addition, they serve 20 flavors of artisan, Michigan-made, Italian gelato ice cream. Extra pints of bean dip will be for sale on Sat.

BREAD (Potato Rosemary): prepared and baked by Chef Dan Vernia at the Washtenaw Food Hub with multigrain flour from Westwind Milling up in Linden and potatoes from Tantre Farm. Extra bread will be for sale on Sat.

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: 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 topless, frost-sweetened carrots–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.

GARLIC: You will receive Russian Red Garlic; believed to help in fighting infections, cancer prevention, and bolstering the immune system). The garlic and onions are combined in a netted bag.
-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 of pea shoots (which are extremely high in vitamins A & C and calcium) and ¼ pound of sunflower shoots from Garden Works Organic Farm. They are a certified organic 4.5 acre truck garden and greenhouse farm in Ann Arbor operating year-round with several types of heirloom vegetables, and wheatgrass, sunflower shoots and other microgreens available throughout the year. Visit Rob MacKercher at the Ann Arbor Farmers Market year round or contact gardenworksannarbor@yahoo.com for more information.
-How to use: use as a salad, blended with chopped radishes, turnips, and cabbage, excellent garnish as a soup, so yummy and tender!
-How to store: store in the refrigerator for up to a week.

ONIONS: You will receive Copra (medium-sized, dark yellow-skinned storage onions). The garlic and onions are combined in a netted bag.
-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.

POTATOES: You will receive the following varieties of potatoes including Adirondack Blue (round to oblong, slightly flattened tubers have glistening blue skin enclosing deep blue flesh; moist, flavorful flesh is superb for mashing or salads; very high in antioxidants!), 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), and Russian Banana Fingerlings (an heirloom potato with small, banana-shaped tubers with yellow skin and light yellow flesh; used by chefs for its delicious flavor and smooth “waxy” texture that doesn’t fall apart when cooked; good baked, boiled, or in salads).
-How to store: keep unwashed in cool, dark place in paper bag; ideal temperature is 40-50 degrees with high humidity (80-90%). A basement, very cool closet, or semi- heated garage will also 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.

ROOT CELLAR SALAD: The Brinery has assembled a specially made salad of freshly shredded orange carrots, daikon radish, watermelon radish, rutabaga, cabbage, and raisins that is lightly dressed with a small amount of apple cider vinegar, sea salt, and olive oil with a sauerkraut flair. 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, golden skin with yellow flesh; thought to be a cross between a cabbage and a turnip and resembles a large turnip about 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 savory, deeply flavored jar of the Brinery’s Sauerkraut enriched with vegetables exclusively from Tantre Farm. Ingredients include green cabbage, Hakurei white turnips, kale, carrots, onions, 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. Extra discounted Brinery products will be for sale on Sat.
-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: You will receive the following varieties:
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)
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)
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 use: Bake, steam, boil, sauté, roast.
-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.

HOT AND SOUR CABBAGE SOUP (1 quart): This deliciously flavored vegetarian soup was prepared from scratch for you at Juicy Kitchen (www.juicykitchen-a2.com) located at 1506 N. Maple Rd. in Ann Arbor. Their mission is to nurture people with healthy, creative, flavorful food prepared with love, through their cafe, prepared meals to-go, & custom catering. They use locally sourced and organic produce whenever they can and they use their own vegetable stock. Extra soup will be for sale until it runs out.

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

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 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.

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 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.

PURPLE CARROT AND GINGER SOUP (from www.greatist.com) Serves 2.
4 large purple carrots
2 teaspoons unsalted butter
4 scallions
2 shallots
2-inch nob fresh ginger
Salt and pepper to taste
4 dashes dried coriander
Up to 1 cup of warm water (or warmed vegetable stock)
Peel and roughly chop the carrots, and finely chop the scallions, shallot, and ginger. In a small pot, combine the carrots with 1 cup of water. Bring heat up to medium and cover. Let the carrots boil in the water until they are cooked through but not entirely mushy, about five minutes. Meanwhile, in a pan over medium heat melt 2 teaspoons of unsalted butter and add the scallions, shallot, ginger, salt, and pepper. Cook until the shallot begins to soften and turn transparent. Transfer the boiled carrots (with the cooking water) and cooked veggies to a food processor. Add the coriander and up to 1 cup of warm water or warm vegetable stock to reach desired consistency. Process until smooth. (I personally like mine on the thicker side, almost like a pudding, so I don’t add much extra liquid, but make it as think or as thin as you like!) Serve garnished with a few extra scallions and a slice of ginger, and enjoy!

ETHIOPIAN CABBAGE DISH (from http://m.allrecipes.com/recipe/152937/ethiopian-cabbage-dish) Serves 5.
1/2 cup olive oil
4 carrots, thinly sliced
1 onion, thinly sliced
1 teaspoon sea salt
1/2 teaspoon ground black pepper
1/2 teaspoon ground cumin
1/4 teaspoon ground turmeric
1/2 head cabbage, shredded
5 potatoes, peeled and cut into 1-inch cubes
Heat the olive oil in a skillet over medium heat. Cook the carrots and onion in the hot oil about 5 minutes. Stir in the salt, pepper, cumin, turmeric, and cabbage and cook another 15 to 20 minutes. Add the potatoes; cover. Reduce heat to medium-low and cook until potatoes are soft, 20 to 30 minutes.

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

CREAMY GARLIC MASHED POTATOES (Serves: 10 to 12 servings)
3 1/2 pounds potatoes
2 tablespoons kosher salt
16 fluid ounces (2 cups) half-and-half
6 cloves garlic, crushed
6 ounces grated Parmesan
3 pounds rutabaga, peeled and cut into 2-inch pieces (optional)
Peel and dice potatoes, making sure all are relatively the same size. Place in a large saucepan, add the salt, and cover with water. Bring to a boil over medium-high heat and then reduce heat to maintain a rolling boil. Cook until potatoes fall apart when poked with a fork. If cooking the rutabaga, boil in salted water for 30 minutes and then take off heat and drain. Heat the half-and-half and the garlic in a medium saucepan over medium heat until simmering. Remove from heat and set aside. Remove the potatoes from the heat and drain off the water. Mash potatoes and rutubaga and add the garlic-cream mixture and Parmesan; stir to combine. Let stand for 5 minutes so that mixture thickens and then serve.

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.

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
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.

CARROT AND DAIKON SLAW
4 carrots, peeled and cut into 1/8 in. julienne (matchsticks)
1 six-inch daikon radish, peeled & cut into julienne
1 tsp. toasted sesame oil
2 tsp. canola oil
1 tsp. unsalted rice vinegar
1 tsp. sea salt
Combine all ingredients in bowl, cover and let stand at least 1/2 hour. Season to taste, and serve. Makes 2 servings.

GARLIC CROUTONS (from Farmer John’s Cookbook: The Real Dirt On Vegetables)
Ingredients: garlic cloves (peeled, top sliced off), stale bread, olive oil, salt
Preheat the oven to 450° F. Brush both sides of the bread with a thin layer of olive oil. Place the bread on a baking sheet and sprinkle tops lightly with salt. Bake until lightly golden, 5 to 7 minutes, checking frequently to make sure bread doesn’t burn. Remove the bread from the oven and rub all over with the cut side of the garlic cloves. Cut the bread into smaller pieces if desired. The bread is ready to be used or stored.

RUTABAGA PUFF (From Asparagus to Zucchini: A Guide to Farm-Fresh, Seasonal Produce by Madison Area Community Supported Agriculture Coalition—1st edition) Serves 2-3.
2 cups mashed, cooked rutabaga
1 cup soft bread crumbs
1 Tbsp. sugar
¼ tsp. ground mace
1/8 tsp. ground ginger
¼ tsp. salt
½ cup milk
1 egg
1 Tbsp. butter, in small pieces

Combine mashed rutabaga with bread crumbs, sugar, mace, ginger, and salt. Beat milk and egg together; stir into rutabaga mixture. Pour into greased casserole dish and dot with butter. Bake at 350 degrees until top is lightly browned, about 45 minutes. Serve.

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

TANTRÉ FARM CSA NEWSLETTER
“Extended Fall CSA Share”
WEEK 3
Oct. 26-Nov. 1, 2014

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

We usually try to give you a pretty accurate listing of the produce in your box, but since the newsletter is published before the harvest, sometimes we may substitute some vegetables for others.

We also try to keep the formatted newsletter to 2-pages, which means that we don’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.   Keep in mind the internet is overflowing with information, including pictures of almost everything that we grow.

**Also, if you’re having trouble identifying any unfamiliar produce, please look for “Veggie ID” with additional information on our website under CSA INFO or under RECIPES.

THIS WEEK’S SHARE

ARUGULA (Sylvetta): also known as “wild rocket” with more deeply lobed leaves and a more pungent flavor; an aromatic, bright salad green with a peppery mustard flavor.  See Week 1 newsletter for usage and storage information.

BEETS (Chioggia): Italian variety with leaves all green and pink-striped stems; root has cherry red, candy-striped flesh and has a sweet flavor; mild beet flavor.  See Week 2 for usage & storage information.

BROCCOLI or CAULIFLOWER:  You will receive 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) or Cauliflower (medium-sized, white heads with domed, solid curds).
-How to use: Raw for salads and dips, steamed, sautéed, or roasted.
-How to store: Sweetest and best when used within a week when stored in the refrigerator, but can last up to 2 weeks.
**See Week 1 newsletter for Broccoli usage and storage information.

BRUSSELS SPROUTS:  tiny, green cabbage heads with mildly pungent, mustard-like flavor.
-How to use:  Boil or steam for 5-10 minutes without overcooking, so they are still bright green; toss with olive oil, lemon juice, salt and pepper, or a pat of butter; excellent roasted or stir-fried.
-How to store:  Refrigerate for up to a week or more unwashed in a plastic bag in hydrator drawer.

CARROTS (Purple & Orange):  You will receive a mixed bunch of purple and orange roots, so you may enjoy all the nutritional benefits of both colors.  See Week 1 for usage & storage information.

KALE (Lacinato):  dark green, noncurled, blistered leaves, but heavily savoyed.  See Week 1 for usage & storage information.

LETTUCE MIX (All Star):  a beautiful blend of balanced color and balanced texture of Green and Red Oakleaf, Green & Red Romaine, Lollo Rossa, and Red Leaf lettuces.  See Week 1 for usage & storage information.

ONIONS: You will receive Mars Red (purple-red skinned onion with sweet flavor).  See Week 1 newsletter for usage and storage information.

POTATOES, FINGERLING: a small, stubby, finger-shaped type of potato, which is usually a heritage variety; excellent roasted or boiled.
-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 Pink Beauty (pink-colored root with mild, spicy flavor) or Amethyst (bright purple skin and crisp, mild white flesh).  See Week 1 for usage & storage information.

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.

WATERMELON RADISHES: an heirloom Chinese variety of Daikon radishes; large, 2-4”, round radishes with unique dark magenta flesh and light green/white skin along with a remarkably sweet taste.
-How to use: Cooking does minimize the intensity of their color, but can be braised or roasted like a turnip, or mashed like a rutabaga; color is vibrant when served raw in a salad or in a veggie plate with some dip. Can also be pickled.
-How to store: refrigerate in plastic bag/damp towel for 1-2 weeks.

SPICY GREENS MIX:  You will receive a blend of arugula, Kyona/Mizuna, and red and green mustards.  See Week 2 newsletter for usage and storage information.

SPINACH:  crisp, dark green leaf—rich source of antioxidants & many nutrients, such as vitamins A, E, K, & C; delicious flavor when juiced.
See Week 1 for usage & storage information.

TATSOI:  an Asian green with small, spoon-shaped, thick, dark-green leaves with tangy, sweet flavor.
-How to use:  commonly eaten raw in salads and in stir-fries/soups
-How to store:  refrigerate in plastic bag or wrap in a damp towel for up to a 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.  See Week 1 for usage & storage information.

WINTER SQUASH/PIE PUMPKIN: You will receive the following: Acorn (small, green ribbed squash with pale yellow flesh; great stuffed with rice, breading, or soups), Butternut (light, tan-colored skin; small seed cavities with thick, cylindrical necks; bright orange, moist, sweet flesh; longest storage potential of all squash), Baby Bear Pie Pumpkin (deep orange, 1 1/2-2 1/2-lb. fruits are about half the size of a normal pie pumpkin), 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).  See Week 1 newsletter for usage and storage information.

ANNOUNCEMENTS

1. LAST DISTRIBUTION THIS WEEK!  Please return any forgotten boxes from past weeks, since this is the final week of the Extended Fall Share. You may bring bags, a cooler or other containers to transfer your produce from the boxes at your Distribution Site.  We also can use any EXTRA PAPER OR PLASTIC BAGS (Grocery Bags ONLY) that you have to donate.

2. THANKSGIVING SHARES Registrations Open Soon!  This is still being set up, so we appreciate your patience.  An email to all members and a registration link will also be available on our website under “CSA Info” and the Intro page.  We are offering a distribution in November for you to stock up on vegetables before the holiday or for winter storage for $115.  More details about this share on our website under CSA Info.  This share will be available for pick up only on Nov. 22, 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.

3. INTERESTED IN JOINING OUR CSA IN 2015?   Summer CSA Shares will be available for $640 for 20 weeks from June through the middle of October.  We will be offering “online registration” for Summer Shares as well, but first we would like to sort through the Fall Share registrations.  You will all receive a separate email in a few weeks informing you when registration opens, so we can work through one type of registration at a time.  We welcome new members!!

4. PENCILS & PARSNIPS–A Farm to School Fundraiser with Zingermans and Tantre Farm:  Join our Tantre Farm crew at Upstairs in the beautiful new space at Zingerman’s Deli on Wednesday, November 5, 6:30pm, for Zingerman’s annual “Taste of Tantre”. This year the event will celebrate The Agrarian Adventure’s 10th anniversary! Join us for Tantre-produced and inspired foods and drinks in honor of 10 years of edible education in Ann Arbor Public Schools. The funds raised at the event will benefit district-wide school garden outreach, Tappan garden and greenhouse programming, as well as the Farmer in the Classroom program in AAPS elementary classrooms (which Tantre Farm has actively been involved in for the past 7 years).  For tickets and more info:  http://www.zingermansdeli.com/events/ *Tickets are $100/person ($80 of which is tax deductible!)

5. FROZEN LOCAL FRUIT AND VEGGIE SHARES FROM “LOCAVORIOUS” AVAILABLE: Tantre Farm member and Locavorious CSA founder, Rena Basch, provides locally grown, delicious, frozen fruits and vegetables in the winter months as Winter CSA Shares.   Locavorious members receive 4 shares of local frozen fruits and veggies, including Tantre’s sweet peppers, sugar snap peas, and tomatoes.   Shares are $210. Share pick-up places include Ann Arbor Farmers Market, Corner Brewery, Morgan & York, and the Washtenaw Food Hub.  Contact Rena for more information at rena@locavorious.com or 734-276-5945, or visit www.locavorious.com to sign up.

6.  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.) — 10 A.M. to 12 P.M.

MONTAGE OF MEMORIES

We have gathered together a collection of memories from the farm crew for you with our last entry.  We still have the Thanksgiving Share distribution on Nov. 22, which will open for online registrations later this week.  A great way to stock up on some storage veggies for the winter!!  You will all receive a couple of email reminders about this over the next couple of weeks.  We would also like you to know how you may continue to receive our produce throughout the fall and winter months.

We will continue harvesting greens, brassicas, root vegetables, and Brussels sprouts to sell at the Ann Arbor Farmers’ Market every Wednesday and Saturday from now into December.  Believe it or not, the last couple of years we made it year round to the Ann Arbor Farmers Market, since the market continues on Saturdays from January through April!  We only missed a couple of weekends due to holidays or really cold weather last year.  If you follow us on Facebook, you will always know when we are at market and what variety of produce we will be toting along.

The People’s Food Coop and Argus Farm Stop of Ann Arbor have been selling our produce all summer and will continue throughout the off seasons.  Busch’s has been carrying many of our items as well this past summer for the first time.  Several chefs from some of the local restaurants continue to order wholesale amounts of Tantre produce.  We’ll do our best to continue providing as long as possible.

Finally, for those able to travel to the farm, we will have much of the above bulk produce in storage or in the fields until the end of December, and some things like potatoes, squash, garlic, and spinach will be available into January, February, and maybe even March.  Last year we had potatoes last well into June!

As always, thank you for your encouragement and support this season.  We’d especially like to acknowledge and give our heartfelt appreciation to another incredibly talented farm crew for all their hard work and long hours this past season.  Thank you Chizo, Lizzie, Erin, Dylan, Shaun, Lori,  Carly, Oscar, Davey, Liora, Nino, Jill, Paul, Sarah, Raquel, Julia, Andi, Shad, Moriah, Laurie, Chloe, Jbird, Rachel,  and Beth! Now we would like to leave you with a collection of some of our memories of the season….

Swarms of yellow jackets on the watermelon,
swarms of wings on the creekside berries,
swarms of fingers who push the clock hands forward in ticks faster and fast
–Lizzie

Sounds coming from in and around the farm.  Mornings are my favorite.  Birds are chirping. You hear bugs and frogs, cows mooing, roosters crowing.  There are so many sounds.
–Carly

Blue bands snapping chapped knuckles,
Waiting for heat that never came,
Learning bovine lessons,
Hoping for warm, summer rain
–Julia

“Hunger Moon”
When the last beet has been bled dry,
what placates the ghostly agrarian’s winter cry?
Thrice-soaked coffee beans drip motor oil—
blackened, beaten, water-logged soil—
traces of solstice sweat and toil—
cure the tongue like leather.
Rattle bones and feathers to tame fickle weather,
fire and salt to tame the beast.
Mingle blood with blood, cross the heart, and
bless ye primal feast.
–Shaun

Late this afternoon,
warm and sultry, someone said,
“I love you” in the breeze.
Your resonant reservoir of
dark, fragrant water of leaves, flowers, and roots.
A ten thousand year old button bush, leather leaf fen
To twine the trails of deer and muskrat,
Compost submerged and timeless
Untainted, save the long foot of the sandhill crane,
or the paddling of the wayfaring goose
Blue jays squawk, redwings dive
The unseen goose ungulates cattails and canary grass
The puffy tuffs of thistle blow aloft.
What is it?
Is it Love?
What is it?
–Richard

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.  Also, you can look up many recipes on our website: www.tantrefarm.com

TANTRÉ FARM CSA NEWSLETTER
“Extended Fall CSA Share”
WEEK 1
Oct. 12-18, 2014

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

We usually try to give you a pretty accurate listing of the produce in your box, but since the newsletter is published before the harvest, sometimes we may substitute some vegetables for others.

We also try to keep the formatted newsletter to 2-pages, which means that we don’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. Keep in mind the internet is overflowing with information, including pictures of almost everything that we grow.

**Also, if you’re having trouble identifying any unfamiliar produce, please look for “Veggie ID” with additional information on our website under CSA INFO or under RECIPES.

THIS WEEK’S SHARE

ARUGULA (Sylvetta): also known as “wild rocket” with more deeply lobed leaves and a more pungent flavor; an aromatic, bright salad green with a peppery mustard flavor
-How to use: add to salads, soups, and sautéed vegetable dishes
-How to store: very perishable, so use up quickly; store in plastic bag with a paper towel in refrigerator for up to 5 days.

FRESH SHELLING BEANS (Tongue of Fire): round, ivory-tanned, red-streaked Italian heirloom shelling beans. Remove bean from pod to boil or put in soups. Makes a great hummus.
-How to use: Fresh, shelled beans are good in soups, stews, and casseroles, but also delicious simply boiled until tender, and served with a little butter or olive oil, salt/pepper or herbs.
-How to store: refrigerate fresh beans in a tightly covered container for up to 5 days.

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.
-How to use: use raw, steamed, sautéed, stir-fried, in casseroles, soups, pizzas, etc., roasted
-How to store: store loosely in plastic bag for up to a week

CARROTS (Bolero): excellent long-term, storage carrot with medium-long, thick, blunt, orange roots.
How to use: used raw as carrot sticks, grated in salads or juiced; steamed or sautéed in stews, soups, casseroles, stir-fries
How to store: Remove greens from roots and refrigerate dry and unwashed roots in plastic bag for up to 2 weeks; stores best in very cold conditions around 34 degrees and 95% humidity; greens may last up to a week refrigerated in plastic bag

FENNEL BULBS: specialty European vegetable with fresh, anise-flavored bulb and small feathery dark green leaves like dill.
-How to use: used in salads or soups, excellent grilled, sautéed, steamed, or baked, can be used raw for dipping; feathery leaves are tasty as an herb on fish or in a salad.
-How to store: Detach leaves from bulb, wrap leaves in moist towel and store bulb in plastic bag in fridge for up to 2 weeks.

GARLIC: a bulb of several papery white cloves;
Cooking tips: To mellow garlic’s strong flavor opt for longer cooking; to enjoy its more pungent flavors and increased medicinal benefit, use it raw or with minimal cooking.
-How to use: minced raw in salad dressings, sautéed and added to stir-fries, meats, vegetables
-How to store: fresh garlic can be stored in an open, breathable basket in a cool, dark place for many months

KALE (Lacinato Kale): dark green, noncurled, blistered leaves, but heavily savoyed; Kale is high in vitamins A and C, folic acid, fiber, calcium and iron and has the highest protein content of all cultivated vegetables.
-How to use: for salads, soups, and light cooking
-How to store: keep in plastic bag or damp towel in refrigerator for up to 1 week

LETTUCE MIX (All Star): a beautiful blend of balanced color and balanced texture of Green and Red Oakleaf, Green & Red Romaine, Lollo Rossa, and Red Leaf lettuces.
-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 Yellow Spanish: (a sweet, mild flavored onion with a yellow skin) or Mars Red (purple-red skinned onion with sweet flavor.
How to use: great for salads, soups, sandwiches, slices, onion rings, & other dishes for flavor
How to store: once cut, wrap in damp towel or plastic bag in fridge for 2 to 7 days; if not cut, store in dry, well-ventilated place.

HOT PEPPERS: You will receive Serrano (cylindrical chili pepper with excellent, very hot flavor).
-How to use: Some folks like to handle hot peppers with gloves, and cut on glass plate. Often roasted, chopped, and used to season corn bread and cheese dishes; good for stuffed appetizers, jams, salsa, and pickles.
-How to store: For fresh peppers, store in refrigerator. For drying peppers, place string through the stems and hang in cool, dry, well-ventilated spot.

SWEET 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: can be added to soups, stews, omelets, quiches, stir-fries, etc.; excellent stuffed.
-How to store: refrigerate unwashed in 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 All Blue (an heirloom potato with deep blue skin and flesh; moist texture; perfect in salads, baked, or boiled)
*Interesting note: Most blue fleshed cultivars contain 90 times more antioxidants than white tubers, and the antioxidants in potato tubers are enhanced by cooking them.
-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) or Amethyst (bright purple skin and crisp, mild white flesh).
-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.

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.

TOMATOES: Believe it or not, we still have them in our some of our 8 hoophouses to provide you with a season extension of summer! You will receive Geronimo (newer variety but already one of the most widely used beefsteak varieties; fruits are very large, firm, nice red color and good taste) or San Marzano (early, large classic Italian roma tomato; 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: Roots are good in salads and soups. Greens are slightly sweet and can be boiled, steamed, sautéed, stir-fried, and since hairless, are good in salads.
-How to store: separate greens from roots and store each in plastic bag in refrigerator for up to 7 days.

WINTER SQUASH/PIE PUMPKIN: You will receive the following: Butternut (light, tan-colored skin; small seed cavities with thick, cylindrical necks; bright orange, moist, sweet flesh), Baby Bear Pie Pumpkin (deep orange, 1 1/2-2 1/2-lb. fruits are about half the size of a normal pie pumpkin), Spaghetti (3-5-pounds, pale yellow, oblong, smooth, medium size, only mildly sweet with “spaghetti” (stringy) flesh; bake like squash or boil and fork out the flesh, topping the “spaghetti” flesh with your favorite sauce; mildly sweet) 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). *Tip: Easy way to cut squash is to partially bake it for 15-20 min. Then cut in half, scoop out seeds, and continue baking, boiling, or roasting.
-How to use: boil or steam chunks for 15-20 minutes, or until tender; mash cooked squash with butter; or add uncooked chunks to soups or stews; roast in oven with olive oil or water for 30-40 minutes.
-How to store: Keep for several months 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 over 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 Registrations Open Next Week! A more detailed description about this will come out to you next week or look it up on our website. A registration link will also be available on our website under “CSA Info” and the “Intro” page, when we open next week. We are offering a distribution in November for you to stock up on vegetables before the holiday or for winter storage for $115. This share will be available for pick up only on Nov. 22, 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. Non-CSA members are welcome to register.

3. INTERESTED IN JOINING OUR CSA IN 2015? Summer CSA Shares will be available for $640 for 20 weeks from June through the middle of October. We will be offering “online registration” for Summer Shares as well, but first we would like to sort through the Fall Share registrations, which are open currently. You will all receive a separate email in a few weeks informing you when registration opens, so we can work through one type of registration at a time. We welcome new members!!

4. 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.) — 10 A.M. to 12 P.M.

THE AUTUMN’S FADING LIGHT
By Richard and Deb

October rains and sunshine produce the very best vegetables with the cool nights and warm days. The leaves can grow tender, and the roots can grow into the moist earth with complete abandon before the cold eminence of winter arrives.

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, into the dry squash barn storage, and into 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
**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. Also check out our Recipes on our website at www.tantrefarm.com.

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.

Tantre Farm CSA Newsletter
WEEK #19
Sept. 28-Oct. 4, 2014

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 also try to keep the formatted 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 1 for usage and storage information.

DRIED SHELLING BEANS (Tongue of Fire): round, ivory-tanned, red-streaked Italian heirloom shelling beans. Makes a great hummus.
-How to use: cook the beans and good in soups, stews, and casseroles, but also delicious simply boiled until tender, and served with a little butter or olive oil, salt/pepper or herbs.
-How to store: let dried bean pod sit in basket or paper bag for about a week to really dry out before shelling and putting in glass jars.

BEETS: You will receive Cylindra Beet (A uniquely-shaped 6” cylindrical beet with especially sweet flavor; this heirloom is a favorite with chefs due to uniform slices and ease of peeling) or Golden Beets (orange skin with rich gold interior; mild, sweet flavor when cooked). See Week 6 for usage and storage information.

CARROTS (Bolero): excellent long-term, storage carrot with medium-long, thick, blunt, orange roots. See Week 10 for usage and storage information.

FENNEL BULBS: specialty European vegetable with fresh, anise-flavored bulb and small feathery dark green leaves like dill.
-How to use: used in salads or soups, excellent grilled, sautéed, steamed, or baked, can be used raw for dipping; feathery leaves are tasty as an herb on fish or in a salad.
-How to store: Detach leaves from bulb, wrap leaves in moist towel and store bulb in plastic bag in fridge 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, if you are able to come and pick it.

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 Herbs:
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.
Italian Flat-leaf Parsley—flat, glossy, dark green leaves have a strong parsley/celery flavor for use dried or fresh; high in vitamins A and C, and other minerals, such as iron; especially good in omelets, scrambled eggs, mashed potatoes, soups, pasta and vegetable dishes, as well as, sauces.

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 3 newsletter for usage and storage information.

LETTUCE MIX (All Star): a beautiful blend of balanced color and balanced texture of Green and Red Oakleaf, Green & Red Romaine, Lollo Rossa, and Red Leaf lettuces. See Week 3 for usage and storage information.

MUSHROOMS: It’s the season for a nice flush of mushrooms!! You will receive Shiitake (flower-like cracking pattern on brown cap; edible mushroom native to East Asia; good in sandwiches and cooked; many medicinal qualities too; grown on logs) or Oyster (white, golden, or gray oyster-shaped cap with a mild, anise, earthy odor). See Week 14 for usage and storage information.

ONIONS: You will receive Big Daddy (large Spanish type yellow onion, delicately textured flesh is superb raw, and makes magnificent French onion soup; may last 8-10 months in storage) or Mars Red (purple-red skinned onion with sweet flavor. See Week 10 for usage and storage information.

HOT PEPPERS: You will receive Serrano (cylindrical chili pepper with excellent, very hot flavor; usually eaten fresh green in sauces, condiments, or as a key ingredient in fiery Mexican dishes) or Joe’s Long Cayenne (long, slender cayenne with medium heat; bright red, 8-10″ long, thin-fleshed fruits taper to a skinny point; excellent for homemade hot sauce and dry well for ristras and delicious, dried hot pepper flakes). See Week 12 for usage and storage information.

SWEET RED PEPPERS: You will receive Ace (medium-sized green-to-red bell pepper), 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). See Week 14 for usage and storage information.

POTATOES: You will receive All Blue (an heirloom potato with deep blue skin and flesh; moist texture; perfect in salads, baked, or boiled) and Mountain Rose (rosy-skinned inside and out, these versatile, all-purpose spuds are deliciously moist, but not waxy textured. Extra nutritious, and high in antioxidants. Excellent baked, mashed or fried). See Week 7 for 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 1 for usage and storage information.

U-PICK RASPBERRIES (only available on the farm): The sweet fall red and golden raspberries are still here in limited quantities. 1 pint is 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 receive slicer tomatoes such as Geronimo (newer variety but already one of the most widely used beefsteak varieties; fruits are very large, firm, nice red color and good taste) or Rebelski (Bright red, shiny, ribbed fruits average 7-8 oz.; developed for the French market that appreciates lightly ruffled tomatoes). See Week 12 for storage and usage information.

WINTER SQUASH/PUMPKIN: You will receive a choice of 2 of the following 3 items: Butternut (light, tan-colored skin; small seed cavities with thick, cylindrical necks; bright orange, moist, sweet flesh; longest storage potential of all squash), Heart of Gold (a sweet dumpling hybrid acorn squash; outer skin is cream colored with dark green stripes covering a fine-grained inner flesh that is orange when ripe; sweet rich flavor and can be baked, mashed or steamed), or Baby Bear Pie Pumpkin (unique size and shape, and is often called “the perfect mini pumpkin” by growers; deep orange, 1 1/2-2 1/2-lb. fruits are about half the size of a normal pie pumpkin.) See Week 17 for usage and storage information.

WHITE HAKUREI TURNIPS and GREENS: A white salad turnip with round, smooth roots that have a sweet, fruity flavor with a crisp, tender texture. Use the greens as well, sautéed or braised. See Week 3 for usage and 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 week. That means Oct. 8 (Wed.), Oct. 10 (Fri.), and Oct. 11 (Sat.) are the last distribution days.

2. EXTENDED FALL CSA SHARES: This share runs for 3 weeks from Oct. 12 through Nov. 1 for $100 celebrating all the bounty of the fall vegetables! There is plenty of room, since we still have a lot of vegetables in the fields. We are still sorting through the CSA Management program, which will really save a lot of time, but just takes a lot of time to set up, along with everything else we are maintaining. We really appreciate your patience. We will be sending out a separate email notice when registration is active, so you will not miss out! 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.

3. THANKSGIVING SHARES! We are offering a distribution in November for you to stock up on vegetables before the holiday or for winter storage for $115. This share will be available for pick up only on Nov. 22, 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. A more detailed email notice with online registration should come out by next week. Please feel free to email us if you want to make sure to get the information on the Thanksgiving share. Also, look at past newsletters from previous years to see what is in the share. Non-members are welcome, so encourage others to register.

4. THANKS FOR COMING TO THE TOMATO PRESERVING WORKSHOP! During the workshop our enthusiastic participants managed to put up almost 100 quarts of canned tomatoes and 8 trays of dried Juliet tomatoes during our 3 hour workshop. This is an incredible amount of help from our community of CSA members for our winter preservation and the 4 to 20 farm crew that we feed throughout the seasons! All went home with 1 jar of canned tomatoes. Thanks to Kristen Uthus, who facilitated the workshop and all the hardworking participants, who now will have at least 1 jar of tomatoes put up for the winter. Many went home with their own box of tomatoes to preserve as well. Happy canning!!

5. HARVEST AT THE FARM: 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 (running low)—1 pint free.
–U-pick Flowers–You may pick 1 bouquet of up to 15 stems per household for “free”. Extra bouquets will cost $4.
–Already Picked Tomatoes—limited amounts available. Very easy to freeze!
-Members– $1/lb. for “perfect” (no blemishes) tomatoes and $0.50/lb. for “2nds” (cracks, bruising, very ripe, but good parts).
-Non members–$1.25/lb. perfect tomatoes & $0.75 for 2nds.
–U-pick Tomatoes—Quantities are running low.
-Members–$0.50/lb. -Non members–$0.75/lb.
–U-pick Shelling Beans–$2/lb. Christmas Lima (a large, flat bean of a light cream color with maroon splashes; this favorite heirloom has a butter-like texture and a subtle chestnut-like flavor; simply enjoyed with a drizzle of olive oil and a few grates of dry goat cheese) & Tarbais (very thin, white skin and a subtle taste; cooked beans can be tossed with lemon and fresh herbs, is paired nicely with fish, meat or poultry; a classic for French cassoulets of lamb and vegetables).
–U-pick Tongue of Fire Beans–$1/lb.

6. MUSHROOM GROWING CLASS: Rachel Mifsud, who taught our Forage and Preserve class in July, is offering a class about mushrooms in Ann Arbor on Oct. 11 from 1-4 PM. She will share basic information about the mushrooms that share our habitats, how to grow them indoors and how to inoculate logs with mushroom plugs for outdoor growing. Class meets in the Common House at Sunward Cohousing Community. The cost is $35/person, 12 and under half-price with a paid adult, plus you can purchase either a $5 or a $20 oyster mushroom kit to grow at home. The small kits fruit only once and are excellent for science fair project, home school activities, and beginners who just want to see how mushrooms grow. The large kits can produce multiple flushes over several months. Must register in advance for the $20 kit. Call/text Rachel at 248.514.6365.

7. BAGS, BAGS, BAGS & Yogurt Containers!! We still could use some if you have some, but only grocery size please, NOT bread bags or small sizes. We also are low on quart size (ONLY!) yogurt containers for taking flowers home on the farm.

8. 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.)—10 A.M. to 12 P.M.
Chelsea Farmers’ Market (Sat.)–8 A.M. to 12 P.M.

RECIPES

FENNEL MASHED POTATOES (from Bon Appétit, Feb. 2006) Serves 6.
2 tablespoons (1/4 stick) butter
1 fennel bulb, trimmed, quartered, cored, thinly sliced crosswise
1/2 teaspoon fennel seeds, crushed
2 1/2 pounds potatoes, peeled, cut into 2-inch pieces
1 cup (or more) milk or cream

Melt butter in heavy large skillet over medium heat. Add sliced fennel bulb and crushed fennel seeds and stir to coat. Sprinkle with salt and pepper. Reduce heat to low, cover, and cook until fennel is tender but not brown, stirring often, about 20 minutes. (Can be made 2 hours ahead. Let stand at room temperature.) Place potatoes in large saucepan. Cover with cold water and bring to boil. Reduce heat to medium and boil until potatoes are tender, about 15 minutes. Drain. Return potatoes to pan; cook over medium heat until no liquid remains. Mash potatoes. Add 1 cup milk/cream to fennel mixture and bring to simmer. Working in 2 batches, add fennel mixture to potatoes; stir to combine. Season with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature. Rewarm over medium heat, adding more milk, as needed if dry.)

ROASTED RED PEPPER PASTA
3 red Bell peppers or red Carmen 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.