Tantre Farm CSA Newsletter
WEEK 19
Sept. 29-Oct. 5, 2013

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.

THIS WEEK’S SHARE

APPLES (Liberty): modern American apple variety with deep dark red color, very similar in appearance to McIntosh, but its flavor is tarter and its flesh is crisper. It has a flavor all its own.
How to use: excellent for fresh eating, but makes a good dessert apple, good for juicing, and creates a pinkish applesauce.
How to store: can store for 2 to 3 weeks in cool location

SHELLING BEANS (Tongue of Fire): round, ivory-tan, Italian heirloom shelling bean with red streaks on stringless, red-streaked cream/green pods–eat the fresh-shelled beans, not the pods; have nutty flavor and creamy texture when cooked. See Week 10 for storage & usage information.

BEETS: round, smooth, deep red roots with sweet flavor and medium-tall, red-veined green leaves. (*The beet greens are especially delicious right now and are a good “spinach” substitute.) See Week 3 newsletter for usage and storage information.

CARROTS (Mokum): a very sweet, slender, “pencil carrot” with edible green leaves. Greens are delicious in soups and also salads.
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: Remove greens from roots and refrigerate dry and unwashed roots in plastic bag for up to 2 weeks; greens may last up to a week refrigerated in plastic bag.

CELERY: tall, crisp, glossy green stalks and leaves with a strong, celery flavor; contains vitamins A, C, B-complex, and E with some other minerals; also high in fiber and sodium; *Organic celery tends to be a darker green, since it’s unblanched like commercial celery. The darker green color indicates more minerals and vitamins, but also is a bit stronger, so you may want to use a little less than you normally would.
How to use: typically eaten raw and used in salads; ribs and leaves can be added to casseroles, soups, stews, and stir-fries.
How to store: refrigerate in plastic bag for up to 2 weeks; can be frozen in slices on a cookie sheet and then packed into freezer bags; celery leaves can be dehydrated and added to soups or stews. SWEET CORN: You will receive Montauk (small, fancy, bicolor kernels on 8” long ears with superior, sweet flavor) and/or Potawatomi (yellow kernels with excellent sweet flavor). See Week 12 for usage and storage information.

U-PICK FLOWERS (only available on the farm): You may pick a bouquet of up to 15 stems as part of your share.

GARLIC: a bulb of several papery white cloves. See Week 6 for usage and storage information.

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 4 Herbs:
Curly Leaf Parsley—curly, green leaves have a strong parsley/celery flavor for use dried or fresh; often used as a garnish, but excellent in salads, eggs, mashed potatoes, soups, pasta and vegetable dishes.
French Sorrel–slightly tart, lemon-flavored green; excellent for salads, soups, and sauces; can be used in omelets, breads, or cooked as a side dish; refrigerate in bag for up to 3 days.
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.
Tarragon—its flavor is delicate and almost licorice or anise-like; an essential herb in French cuisine; exceptional in egg dishes, poached fish, chicken, mushrooms, salad dressings and with other vegetables.
*Genovese Basil (optional)—Still time for Pesto this week, although the leaves are not perfect! An herb with sweet, spicy, shiny, green leaves. Can be stored in a jar, vase, or glass of water on your counter or table top. Do NOT refrigerate!

GREEN CURLY KALE: well-ruffled, curly green leaves on green stems; this variety makes a good, roasted “kale chip”. See Week 1 newsletter 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).

SWEET RED PEPPERS: You will receive Red Knight Bell (big, blocky, thick-walled, green-to-red pepper with sweet flesh). See Week 16 for usage and storage information.

POTATOES: You will receive Kerr’s Pink (very pale skin and cream flesh; mealy, cooked texture, so makes a good Specialty/Salad Potato variety; good roasted, mashed, or in salads) and 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). See Week 9 for storage & usage information.

WATERMELON RADISHES: an heirloom variety of Daikon radish, which originated in China; large, 2-4”, round radishes with unique dark magenta flesh and light green/white skin along with a remarkably sweet, delicious taste. (Recipe at end of newsletter!)
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.

MESCLUN SALAD MIX: mix of red and green leaves that includes spicy items such as Arugula, Red Giant mustard and Bianca Riccia endive with a mild base of red lettuces, Kyona Mizuna, and Tatsoi.
See Week 1 for storage and usage information.

WINTER SQUASH: You will receive Sunshine Kabocha (red-orange, flat-round fruit with dry, sweet, bright orange flesh; excellent for baking, mashing, and pies). See Week 17 for usage and storage information.

BABY SWEET POTATOES (Beauregard Sweet Potatoes): edible root related to the morning-glory family that has dark red-orange skin with a vivid orange, moist, sweet flesh; high in vitamins A and C
How to use: excellent baked in 400 degree oven until tender, about 30-45 minutes; use like potatoes—baked, boiled, sautéed, fried; can be made into pies, waffles, pancakes, breads, & cookies
How to store: should be spread out in a warm, humid place for about a week to cure. Once cured, store in a cool, dark place like winter squash. *Do not store in plastic or in fridge, unless cooked.

ANNOUNCEMENTS

1. ENDING SUMMER CSA DATES: The end is drawing near. This is just a reminder that our summer shares are ending next week. That means Oct. 9 (Wed.), Oct. 11 (Fri.), and Oct. 12 (Sat.) are the last distribution days.

2. “TASTE OF TANTRÉ” AT ZINGERMAN’S on FOURTH: Join our Tantré Farm crew at Zingerman’s Events on Fourth, on Thursday, Oct. 10, at 7 p.m. for a ZingFeast Dinner featuring Tantré Farm produce. Chef Rodger Bowser will be creating a multi-course meal with the best of Tantre’s fall harvest. This is a delicious meal for $50/person or $60/with beer. Call early 734-663-3400 to reserve a space.

3. EXTENDED FALL CSA SHARE AVAILABLE FOR 2013: We are offering an Extended Fall CSA Share for $96 for 3 weeks from Oct. 13 through Nov. 2. If you’re interested please let us know by Oct. 11. See our website or newsletters for more details.

4. THANKSGIVING SHARES! We are offering a distribution in November for you to stock up on vegetables before the holiday or for winter storage for $110. This share will be available for pick up only on Nov. 23, the Saturday before Thanksgiving. If you’re interested, please let us know by Nov. 10. See our website or newsletters for more details.

5. 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.

6. 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 Flowers—This week you may pick 1 bouquet of up to 16 stems for “free” as part of your share. Extra bouquets will be $4 each.
U-pick Tomatoes—Please feel free to harvest them yourselves this week. $0.50/lb. Please call ahead, if coming on other days than Wed. or Fri.
U-pick Basil—$3/lb. near the house or giant ones in the field.

7. 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.)– 8 A.M. to 12 P.M.
Chelsea Farmers’ Market (Sat.)–8 A.M. to 12 P.M.

INTERESTED IN JOINING OUR SUMMER CSA IN 2014?

If you are able and willing to support Tantré Farm CSA again next summer, we would love to hear from you. Due to so many members switching from on farm pick up to off farm pick up and vs. throughout the summer and ease of recordkeeping, we will be offering shares for one single price this next season, so all shares will cost $625. We will still offer a 20 week summer season from June through the middle of October. Another change will be that pick up time at the Washtenaw Food Hub on Saturdays will be from 10 AM until noon, instead of from 8 until noon as it is now.

We will be accepting $100 deposits ($25 of that deposit is nonrefundable if you choose to cancel your share) to reserve your share for 2014 starting now. Ideally it would be great if you were able to pay in larger amounts or in 2 or 3 installments earlier, instead of waiting to pay off your final payment of your share in May, since we really have most of our major expenses during the winter. Please keep in mind that if you pay in $100 increments each month starting now, you can have your share paid off before the payment deadline on May 1. This works well with automatic payments from your bank, so you don’t have to remember to send a check each month. Also, several members actually postdate checks with monthly payments ahead of time, which works very well for us too. Registration forms and Payment Envelopes will be at every distribution site starting this week.

We encourage you to sign up sometime within the next few months, because we are opening up our membership to non members as well at this time. Please ask for a Registration Form at the Distribution Sites, but it will also be sent online later this week, and posted on the website as well. We would like to encourage some kind of financial commitment this fall, if you are able, so that we may better plan for next season. Thank you for your continued support this season, and hope you enjoy these last few weeks of bounty.

RECIPES

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 a julienne slicer 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.

WINTER VEGETABLE CHOWDER (from 366 Simply Delicious Dairy Free Recipes by Robin Robertson) Serves 6.
1 tsp. canola oil
½ cup onion, chopped
½ cup celery, chopped
1 medium carrot, chopped
½ cup turnip, chopped
1 sweet potato, peeled and chopped
1 cup winter squash, peeled and chopped
½ cup sweet red pepper, chopped’
1 tsp. garlic, minced
3 cups vegetable stock or water
½ tsp. minced fresh thyme, or 2 Tbsp. parsley, chopped
2 cups kale (or beet green, spinach, Asian green, cabbage)
1 cup unsweetened soymilk or milk
Salt and pepper to taste

Heat the oil in a large saucepan over medium heat and cook onions, celery, turnip, and carrot for 5 minutes. Add sweet potato, squash, bell pepper, garlic, stock or water, and herbs. Reduce heat and simmer for 20 minutes or until vegetables are tender. Boil greens in lightly salted water for 3 to 5 minutes. Drain and set aside. Purée soup in a blender (or use a stick blender in saucepan) until smooth. Return to saucepan. Stir in the soymilk, cooked greens, and salt and pepper to taste. Slowly heat the soup, being very careful not to boil. Serve.

Tantre Farm CSA Newsletter
WEEK 18
Sept. 22-28, 2013

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.

THIS WEEK’S SHARE

CARROTS (Mokum): a very sweet, slender, “pencil carrot” with edible green leaves. Greens are delicious in soups and also salads.
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: Remove greens from roots and refrigerate dry and unwashed roots in plastic bag for up to 2 weeks; greens may last up to a week refrigerated in plastic bag.

COLLARD GREENS: dark-green, flat, large leaf. May be substituted for kale or other hearty greens recipes. Use large leaf rolled up as a wrap and stuff with vegetables or hummus. See Week 12 for usage and storage information.

SWEET CORN: You will receive Montauk (small, fancy, bicolor kernels on 8” long ears with superior, sweet flavor) and/or Potawatomi (yellow kernels with excellent sweet flavor). See Week 12 for usage and storage information.

EGGPLANT: You 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 (long, lavender fruit). See Week 11 newsletter for storage and usage information.

GARLIC: a bulb of several papery white cloves. See Week 6 for usage and storage information.

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. *All shares will receive Basil, and you may choose ONE from the following 3 Herbs:
Black-stemmed Peppermint–superior fragrance and flavor; forest green leaves with deep purple veins and stems, purple flowers; leaves are good as a hot or iced tea, and adds a delicious flavor when minced and added to cooked peas, carrots, potatoes, salads, and fresh strawberries.
Italian Flat-leaf Parsley—flat, glossy, dark green leaves have a strong parsley/celery flavor for use dried or fresh; especially good in omelets, scrambled eggs, mashed potatoes, soups, pasta and vegetable dishes, as well as, sauces to go with fish, poultry, & pork.
French Sorrel–slightly tart, lemon-flavored green; excellent for salads, soups, and sauces; can be used in omelets, breads, or cooked as a side dish; refrigerate in bag for up to 3 days.
*Genovese Basil—All shares will receive basil this week, an herb with sweet, spicy, shiny, green leaves. We supply it with root attached, so it will last up to a week or 2 when stored in a jar, vase, or glass of water on your counter or table top. Do NOT refrigerate!

ONIONS (Zephyr): purple-red skinned onion with sweet flavor. See Week 10 for usage and storage information.

HOT PEPPERS: You will receive Poblano (black-green chili pepper, heart-shaped fruit, which is mildly pungent with a lightly sweet, medium-hot flavor). See Week 12 newsletter for usage and storage information.

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) and Sweet Sunrise (medium-large, blocky, yellow-orange pepper; fruity, sweet flavor), or Red Knight Bell (big, blocky, thick-walled, green-to-red pepper with sweet flesh). See Week 16 for usage and storage information.

POTATOES: You may choose from Red Norland (smooth, red skin and white flesh; great baked, boiled, or roasted), All Blue (an heirloom potato with deep blue skin and flesh; moist texture; perfect in salads, baked, or boiled), and 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 9 for storage & usage information.

RADISHES: You will receive Pink Beauty (pink-colored root with mild, spicy flavor). See Week 14 for usage and storage information.

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

SALAD MIX: a mix of baby greens—arugula, tatsoi, Napa cabbage, spicy greens mix, baby lettuces. See Week 1 for storage and usage information.

TOMATOES: You will receive: Juliet (deep red, plum tomato; good in salads, salsa sauce) and Striped German (very large, meaty, 1-2 lb. fruit with red-yellow stripes and dense, juicy, red-yellow streaked flesh; excellent sweet, complex flavors). Just throw the tomatoes into freezer bags after cutting off spots or core, if you want to store them for the winter. See Week 9 for storage and usage information.

WINTER SQUASH: You will all receive Butternut (light, tan-colored skin; small seed cavities with thick, cylindrical necks; bright orange, moist, sweet flesh; longest storage potential of all squash). You may also choose between 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) or 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 17 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 few weeks. That means Oct. 9 (Wed.), Oct. 11 (Fri.), and Oct. 12 (Sat.) are the last distribution days.

2. EXTENDED FALL CSA SHARE AVAILABLE FOR 2013: We are offering an Extended Fall CSA Share for $96 for 3 weeks from Oct. 13 through Nov. 2. All forms will be attached to a more detailed email notice this week, and also will be available at every distribution site. If you’re interested you can return your registration form by e-mail, send it in the mail, or put it in the labeled envelope at the distribution sites. Registration and full payment due by Oct. 13. Non-members are welcome, so encourage others to register now. **Chelsea Farmers Market will not have a distribution on Saturdays though for the Fall Shares, and the Saturday Washtenaw Food Hub will shorten its hours from 10 AM until noon. 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 $110. This share will be available for pick up only on Nov. 23, 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 $50 deposit can reserve your share, but full payment is needed by Nov. 10. All forms will be attached to a more detailed email notice this week, and also will be available at every distribution site. Non-members are welcome, so encourage others to register.

4. THANKS FOR COMING TO OUR FALL WORK PARTY AND POTLUCK on Sept. 22. We managed to weed in the herb garden, fill about 10 jars with dried herbs, harvest 12 crates of potatoes, cleaned/clipped 20 crates of onions, and filled our bellies full of delicious food. All members were able to go home with a squash or a pumpkin, a pint of raspberries, and a flower bouquet if they wanted. On top of this we were musically inspired with a little Jazz, African, Latin, Middle Eastern, Salsa, Country, and Funk by a trio from “the Dorkestra”. Thanks Tim, Kip, and Dave! We really appreciate getting to know so many of our Tantre Farm community and especially all the ways you all pitch in to help the farm.

5. BAGS, BAGS, BAGS!! We still could use some if you have some, but only grocery size please, NOT bread bags or small sizes.

6. 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 Flowers—This week you may pick 1 bouquet of up to 20 stems for “free” as part of your share. You may want to bring a vase or a jar to keep your flowers fresher on the ride home!
U-pick Tomatoes—Please feel free to harvest them yourselves this week. $0.50/lb. Please call ahead, if coming on other days than Wed. or Fri.
U-pick Basil—$3/lb. near the house or giant ones in the field.
U-pick Golden and Red Raspberries—1 pint free with your share, and $4/pint for additional pints.

7. 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.)– 8 A.M. to 12 P.M.
Chelsea Farmers’ Market (Sat.)–8 A.M. to 12 P.M.

RECIPES

CARROT SOUP (Moosewood Cookbook)
2 lbs. carrots, peeled or scrubbed, and chopped
4 cups stock or water
1½ tsp. salt
1 cup chopped onion
1-2 small cloves crushed garlic
1/3 cup chopped cashews or almonds (optional)
¼ cup butter
Optional: 1 medium potato chopped (for heartier soup)

Bring carrots, stock or water, salt (and potato if desired) to a boil. Cover and simmer 12-15 minutes. Let cool to room temperature. Sauté the onion, garlic and nuts in 3-4 Tbsp. Butter and with a little salt, until onions are clear. Purée everything together in a blender, until it is smooth. Return the purée to a kettle or double boiler and whisk in ONE of the following: 1 cup milk, 1 cup yogurt or buttermilk plus a little honey, ½ pint heavy cream, ¾ cup sour cream. Season with ONE of the following combinations:2 pinches nutmeg, ½ tsp. dried mint, dash of cinnamon OR ½ to 1 tsp. thyme, marjoram, and basil OR 1 tsp. freshly grated ginger root, sautéed in butter plus a dash of sherry before serving. For another variation add the carrot greens to cook before puréeing. This adds a burst of nutrition and a variation in flavor that is a nice change. THEN garnish with grated apple or toasted nuts or sour cream.

APPLE STUFFED SQUASH (There is a Season: Cooking with the Good Things Grown in Michigan)
2 Acorn or Sweet Dumpling squash
3 Tbs. butter
2 chopped apples
1 chopped onion
2 c. cottage cheese
2 Tbs. lemon juice
3/4 c. grated cheddar cheese
1/4 tsp. cinnamon
1/4 c. raisins (optional)

Cut squash in half lengthwise; remove seeds. Place face down on oiled baking sheet; bake at 350 degrees for 1 hour. While squash is baking, sauté apples and onions in butter. Add remaining ingredients to apples. Stuff squash with mixture, covered, 15-20 minutes.

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.

ROASTED DELICATA HALF MOONS
Cut delicata squash in half lengthwise and remove the seeds and pulp. Slice these halves into ½ to 1-inch “half moons” crosswise. Toss with olive oil and salt and lay out on baking sheet. Roast at 350 degrees for 15 minutes or until edges of squash start browning or caramelizing. This is so delicious when the squash is roasted long enough, so that it just melts in your mouth. Very easy and well worth trying!

Tantre Farm CSA Newsletter
WEEK 16
Sept. 8-14, 2013

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.

THIS WEEK’S SHARE

BROCCOLI: deep emerald green, tiny buds that are clustered on top of stout, edible stems. See Week 11 newsletter for storage and usage information.

CABBAGE: You will receive Gonzales (a sweetly spicy green mini cabbage with 4-6-inch heads) or Red Express (solid, round, 2-4 lb. red heads). See Week 9 for usage and storage information.

SWEET CORN (Potawatomi): yellow kernels with excellent sweet flavor. See Week 12 for usage and storage information.

EGGPLANT: You 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 (long, lavender fruit). See Week 11 newsletter for storage and usage information.

GARLIC: a bulb of several papery white cloves. See Week 6 for usage and storage information.

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. *All shares will receive the common Genovese Basil, and you may choose ONE from the following 4 Herbs:
-Lemon Balm– these fragrant lemon-minty leaves make a delicate herbal tea, served hot or cold;
-Curly Parsley—curly, dark green leaves, often used as a garnish, but can be used the same as flat-leaf parsley.
especially good in omelets, scrambled eggs, mashed potatoes, soups, pasta and vegetable dishes, as well as, sauces to go with fish & poultry.
-Sage–an herb from an evergreen shrub in the mint family with long, narrow, grayish-green leaves; a musky aroma and a warm and spicy taste; used in making sausages, stews, breads, and teas; enhances meats, vegetables, salads, pickles, and cheese.
-French Sorrel–slightly tart, lemon-flavored green; excellent for salads, soups, and sauces; can be used in omelets, breads, or cooked as a side dish; refrigerate in bag for up to 3 days.
*Genovese Basil—All shares will receive basil this week, an herb with sweet, spicy, shiny, green leaves. We supply it with root attached, so it will last up to a week or 2 when stored in a jar, vase, or glass of water on your counter or table top.

KALE: You will receive Red Russian (the stems are purple, and leaves are deep gray-green, purple-veined, flat, non-curled, and tooth-edged.) or Green Curly (well-ruffled, curly green leaves on green stems; this variety makes a good, roasted “kale chip”). See Week 1 newsletter for usage and storage information.

ONIONS (Red Long of Tropea): specialty variety of tall, elongated, red bulbs traditionally grown in Mediterranean Italy and France. See Week 10 for usage and storage information.

HOT PEPPERS: You will receive Poblano (black-green chili pepper, heart-shaped fruit, which is mildly pungent with a lightly sweet, medium-hot flavor) or Jalapeño (small and conical pepper, ranging from green to red; hot chile pepper used commonly in Mexican or southwestern cooking). See Week 12 newsletter for usage and storage information.

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

POTATOES: You may choose from Red Norland (smooth, red skin and white flesh; great baked, boiled, or roasted), All Blue (an heirloom potato with deep blue skin and flesh; moist texture; perfect in salads, baked, or boiled), and 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 9 for storage & usage 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 14 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, only if you are able to come out to the farm and pick it yourself, since it doesn’t last well in storage and takes a long time for us to pick everyone’s .

SUMMER SQUASH/ZUCCHINI: You will receive some variety of Yellow or Green Zucchini (gourmet golden or green zucchini with uniform, cylindrical fruits) or Yellow Crookneck (long, curved neck with a sometimes bumpy, yellow skin; buttery flavor and firm texture). See Week 5 for usage and 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.

TOMATOES: We pick heirloom tomatoes slightly green to prevent splitting and damage, while transporting. Heirlooms are softer and more perishable when ripe. Best to store upside down at room temperature until completely ripe. You may choose from a variety of Heirloom tomatoes such as: Japanese Black Trifele, Pruden’s Purple, Rose, Striped German, Black Krim. You may also choose from sauce or slicing tomatoes such as: San Marzano or Geronimo. Keep in mind these are very easy to freeze. Just throw the tomatoes into freezer bags after cutting off spots or core. See Week 9 for storage and usage information.

ANNOUNCEMENTS

1. TOMATO PRESERVING WORKSHOP at Tantre Farm from 1 to 4 PM on Sunday afternoon, Sept. 15. Kristen Uthus (Tantré Farm worker–2002) will teach mostly how to can tomatoes, but also some information will be on dehydrating and freezing them. There will be active participation and “take-home” samples for those attending. Plan on bringing a Quart Size Canning Jar. Please register with your Name, Phone Number, and E-mail Address in the body of the email to us. There will be a small $5 fee for materials. Bulk tomatoes will be available for you to buy. This is a great time for canning, freezing, or dehydrating!

2. SOLD OUT! “FIELD TO PLATE” STROLLING SUPPER: This “Progressive Dinner” at Tantre Farm on Wednesday, Sept. 18 from 6 to 9 PM is Sold Out, but if you want to put your name on a Waiting List, please send me an email with your phone number, first and last name, in case someone else cancels.

3. CHANGE IN DATE: FALL WORK PARTY/END-OF SEASON POTLUCK is Sunday, Sept. 22. from 1-4 P.M. Members are invited to bring family and friends to help harvest squash, pumpkins, and potatoes before the first frost. You may also come just to enjoy the farm and walk around or enjoy a wagon ride to see the produce and the animals, or just enjoy good food anytime between 1 and 4 P.M. We also will have sit-down activities, such as onion/garlic cleaning or stripping herbs. All who come will be able to take something home with them, such as a pumpkin or a winter squash.

4. BAGS, BAGS, BAGS!! We still could use some if you have some, but only grocery size please, NOT bread bags or small sizes.

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 Flowers—This week you may pick 1 bouquet of up to 20 stems for “free” as part of your share. You may want to bring a vase or a jar to keep your flowers fresher on the ride home!
Already Picked Tomatoes—available for canning or freezing. Many slicer and heirloom varieties. Very easy to freeze! $1/lb. for no blemishes, “perfect” tomatoes and $0.50/lb. for “2nds”.
U-pick Tomatoes—Romas, Sun Gold Cherry, and New Girl tomato varieties are ripening in plentiful amounts. Please feel free to harvest them yourselves this week, especially since they are so productive this year. $0.50/lb. Please call ahead.
U-pick Golden and Red Raspberries—1 pint free with your share, and $4/pint for additional pints. *Easy to freeze on cookie sheets.

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

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

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

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

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

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

RECIPES

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 bruchetta, 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 an interesting related article can be found in Mark Bittman’s New York Times article from August 5, 2011 called “The Proper Ways to Treat an Heirloom”. Well worth trying! http://www.nytimes.com/interactive/2011/08/07/magazine/mag-07eat-recipes.html

TATSOI STIR FRY
Olive oil
1 carrot, sliced
2 garlic cloves, minced
6 mushrooms, sliced
1 onion, chopped
1 bunch tatsoi
salt and pepper to taste

Sauté garlic and onion in olive oil until translucent. Add carrot slices and sauté 3 minutes. Add sliced tatsoi stems and cook another minute. Salt and pepper to taste. Add mushroom slices and stir fry another minute. Add tatsoi greens and steam with a cover for 3 minutes. Add a little hot water, if necessary.

Tantre Farm CSA Newsletter
WEEK 14
Aug. 25-31, 2013

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.

THIS WEEK’S SHARE

ARUGULA: an aromatic, bright salad green with a peppery mustard flavor. See Week 1 newsletter for usage and storage information.
To Freeze (not recommended by some): Blanch for 30 seconds, dunk in ice water, drain, or spin dry, then pack into freezer bags. Use in soups or stews or make into an arugula pesto and freeze.

SHELLING BEANS (Tongue of Fire): You will receive a bag of these Italian heirloom shelling beans. They are round, ivory-tan with red streaks with stringless, red-streaked cream/green pods–eat the fresh-shelled beans, not the pods; have nutty flavor and creamy texture when cooked. See Week 10 for storage & usage information.
To Freeze: Shell beans. Blanch briefly in boiling water, dunk in ice water, and pack in freezer bags. Use in soups, stir fries, sautéed, etc.

BEETS: round, smooth, deep red roots with sweet flavor. No greens this week, so look just for the roots. See Week 3 newsletter for usage and storage information.
To Freeze: Boil beets covered (20 min. for small beets & 40 min. for large beets) until fork-tender. Dunk in ice water to cool. Slice, chunk, puree, or freeze whole in freezer bags. Good in soups, cakes (pureed), stews, side dish.

BROCCOLI: deep emerald green, tiny buds that are clustered on top of stout, edible stems. Some of these will be bagged as florets and others will be in heads. See Week 11 newsletter for storage and usage information.
To Freeze: Cut broccoli into florets and blanch for 5 minutes. Dunk in ice water to cool. Drain. Put in freezer bags. Good in soups, sautéed, side dish, stews.

GREEN CABBAGE: You will receive Gonzales (a sweetly spicy green mini cabbage with 4-6-inch heads) or Red Express (solid, round, 2-4 lb. red heads). See Week 9 for usage and storage information.
To Freeze: Generally cabbage stores for long periods of time in cool storage, so freezing is often not needed, but if desired here’s how. Cut into coarse shreds and blanch for 2 minutes. Dunk in ice water to cool. Drain and put in freezer bags. Excellent in soups, etc.

SWEET CORN (Potawatomi): yellow kernels with excellent sweet flavor. 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. See Week 12 for usage and storage information.
To Freeze: Husk corn and blanch cob of corn for 4-6 minutes. Cool quickly in ice water, then drain. Cut kernels off cob and pack into freezer containers or plastic bags. Good in soups, side dish, etc.

CUCUMBERS: You will receive Sultan (small delicate cucumbers with thin skin, a seedless interior, and gourmet flavor). See Week 7 for usage and storage information.
To Freeze (not recommended by some): Cucumbers can be frozen or canned with a brine. Look online.

EGGPLANT: You will receive Nadia (slender, purplish-black, glossy-like, bell-shaped fruit), Rosa Biana (an Italian heirloom; round fruit streaked with white and violet), or Orient Express (long, lavender fruit). See Week 11 newsletter for storage and usage information.
To Freeze: Can be frozen, but look online, since several steps.

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. *All shares will receive Basil, and you may choose ONE from the following 4 Herbs:
Italian Flat-leaf Parsley—flat, glossy, dark green leaves have a strong parsley/celery flavor for use dried or fresh; especially good in omelets, scrambled eggs, mashed potatoes, soups, pasta and vegetable dishes, as well as, sauces to go with fish & poultry.
Black-stemmed Peppermint–superior fragrance and flavor; forest green leaves with deep purple veins and stems, purple flowers; leaves are good as a hot or iced tea, and adds a delicious flavor when minced and added to cooked peas, carrots, potatoes, salads, and fresh strawberries.
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.
*Genovese Basil—All shares will receive basil this week, an herb with sweet, spicy, shiny, green leaves. We supply it with root attached, so it will last up to a week or 2 when stored in a jar, vase, or glass of water on your counter or table top. Do NOT refrigerate!
To Freeze herbs: Pluck leaves off stems, wash, spin dry, chop, and put into freezer bags or mince in water in ice cube trays. The frozen leaves are easily crumbled into all sorts of sauces, soups, stews.

GREEN CURLY KALE: well-ruffled, curly green leaves on green stems; this variety makes a good, roasted “kale chip”. See Week 1 newsletter for usage and storage information.
To Freeze: Blanch washed greens for 2-3 minutes, rinse in cold water, drain, and pack into air-tight containers, or just destem, chop, and freeze in bags. Used in soups and stews especially.

GREEN ONIONS (also called “Scallions”): young shoots of bulb onions with long green stalks and milder tasting than large onions. See Week 1 newsletter for usage and storage information.
To Freeze: Chop into desired pieces, either lay on parchment paper on cookie sheets, or just put in freezer bags. Used in everything you’d put a bulb onion.

CHILI PEPPERS: You will receive Poblano (black-green chili pepper, heart-shaped fruit, which is mildly pungent with a lightly sweet, medium-hot flavor) and Shishito (sweet, mild, slender Japanese chilies about 2 to 4 inches with squarish end; often used in stir-fried dishes, salads, or as a pickled condiment). See Week 12 newsletter for usage and storage information.
To freeze: Clean and freeze whole. Place in freezer containers or bags to be used later in soups, sauces, or casseroles.

POTATOES (Red Norland): smooth, red skin & white flesh; great baked, boiled, or roasted. See Week 9 for storage & usage information.
To Freeze (not recommended by some): Boil potatoes, cube, grate (can be raw), and julienne (can be raw) into French fries, then place on cookie trays, and transfer to freezer bags.

RADISHES(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.
To Freeze (not recommended by some): Slice the radishes into medallions, this will protect the texture of the vegetable when the cells undergo freezing. Blanch the medallions for 2-3 minutes and then submerge in ice water. Drain well, package in an air tight, air free container or bag, and then freeze. Now take your radish greens and blanch for ten seconds, drain well, package, and freeze.

SUMMER SQUASH/ZUCCHINI: You will receive some variety of Yellow or Green Zucchini (gourmet golden or green zucchini with uniform, cylindrical fruits) or Yellow Crookneck (long, curved neck with a sometimes bumpy, yellow skin; buttery flavor and firm texture). See Week 5 for usage and storage information.
To freeze: Wash and cut summer squash into 1/2-inch slices, or grate flesh for baking use. Add no more than 1 pound of squash (4-6 cups) to 1 gallon of boiling water. Blanch squash for 3 minutes. Cool quickly in ice water, then drain. Pack into freezer containers or plastic bags.

TOMATOES: You will receive several tomatoes from many different varieties this week, so we really encourage you to enjoy tomatoes all year long by freezing them.
To Freeze (highly recommended): Wash, cut off bad spots, core big slicing or Roma tomatoes, and put in freezer bags whole or cut up in chunks. Cherry/Grape/Plum tomatoes just need to be washed and frozen whole in freezer bags. Add to soups or make sauces throughout the winter. *Tip: For those who don’t like skins, they come off easily (although the skin has many nutrients) when partially thawed, or dunked in warm/hot water. IT IS SO EASY TO FREEZE TOMATOES!!!! See Week 9 for storage and usage information.

WATERMELON: You may choose Little Baby Flower (small, 2-4 lb. round fruit; bright green stripe pattern on shell and dark pink flesh) or Sunshine Yellow (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.
To Freeze (not recommended by some): Cut into chunks. Put on cookie sheets and freeze. Remove and put in freezer bags. Perfect in watermelon smoothies or if you can also make little frozen watermelon balls for treats! Frozen watermelon is best eaten frozen, not thawed!

ANNOUNCEMENTS

1. KID FARM DAY was a blast! Every kid took home a flower snowflake or a corn husk doll. They also explored the farm and observed lots of critters. The morning ended with snacks from the farm as veggie and fruit kebobs. Thanks to all who participated, but especially to CSA members, Sheila Schueller, Christine Law, and Sandi Little, who planned and/or helped kids the whole morning.

2. VACATIONS or OUT OF TOWN: Please remember to contact us preferably a week in advance, but at least by Sunday to make changes in pick up days or locations. If you can not pick up your box for some reason this Labor Day weekend, please be kind enough to make some kind of contact and let us know.

3. U-PICK AVAILABLE: Please call ahead if you plan to pick on other days besides Farm Distribution Days (Wed. and Fri.), so we can make sure someone is around to help you.
U-pick Flowers—You may pick 1 bouquet of up to 15 stems as part of your share each week. You may want to bring a vase or a jar to keep your flowers fresher on the ride home! Extra bouquets will cost $4.
U-pick Tongue of Fire Beans—if fresh, then good for freezing after blanching; if dried pods, then set out in basket for a couple of weeks to thoroughly dry before longer term storage in jars for later use; Cost is $0.50/lb.
Already Picked Tomatoes—available for canning or freezing, especially this week. Many slicer and heirloom varieties. Very easy to freeze! Members– $1/lb. Non members–$1.25/lb.

4. PRESS COVERAGE: We sometimes shy away from tooting on our own horn, but several interesting articles have been written about Tantre Farm in the past few months. We thought it might be time to share with our CSA members in case you haven’t seen them and to offer gratitude to the authors, who created these enticing articles. See Nick Roumel’s article in April’s issue of CURRENT MAGAZINE: http://www.ecurrent.com/April-2013/Tantre-Farm/. See Patrick Dunn’s article in CONCENTRATE MEDIA: http://concentratemedia.com/features/Tantr%C3%A9FarmInternship0247.aspx. And most recently see Rachel Urist’s article about us in the Sept.- Dec. 2013 issue of CRAZY WISDOM COMMUNITY JOURNAL (free copies are available at the farm, at the Hub, and at the AA market): http://www.crazywisdom.net/assets/tantre.pdf. Also, this past Saturday Tantre Farm was awarded the 2013 Local Hero Award (sponsored by edibleWOW Magazine) for local organizations who grow our food, feed our families and strengthen our communities! What an honorable spring/summer it has been! Thank you for your constant encouragement, enthusiasm, and support.

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

PRESERVING FOOD BY FREEZING

Preserving local foods in your home is a good way to continue eating locally during the cold, winter months and is somewhat inexpensive too. This is also a way to deal with some of the surplus food, which you may accumulate over the season. Please feel free to keep this on file for future reference. Make sure to check out all the freezing suggestions for each vegetable and fruit in This Week’s Share column too.

This week’s column will feature information on how to freeze food. This is probably the most common and easiest form of home food preservation, if you’ve got the freezer space. Freezing maintains the vitamin content of food better than most other preserving methods. Also the original flavor and texture of the food, in general, is retained a bit better than other methods of preserving.

Here are some freezing tips that we have discovered. First of all, it is important to use rigid glass or plastic containers, plastic freezer bags, or heavy weight aluminum foil, plastic films, or waxed freezer paper. These containers keep moisture in and air out. When freezing foods that contain liquids, leave at least 1/2-inch of space at the top for expansion. When using bags, press the air out of the unused part before sealing. When freezing food, you should also consider the serving size you would like to pull out of the freezer to avoid chipping away at a big block of frozen food. One way to do this is to place your individual pieces of food on cookie sheets and freeze. Then take them off later and transfer them to plastic bags. This works really well with pesto drop cookies. Another method is to place your food in ice cube trays. Puréed basil in ice cube chunks can be added later to soups or casseroles. Other herbs, pesto, or chilies also can be put in ice cube trays and then transferred to freezer bags.

Most vegetables (except peppers, tomatoes, cooked pumpkin or squash, onions, and herbs) need to be blanched before freezing. Most cookbooks or home food preservation book can help you with cooking times. Blanching involves heating the vegetable briefly in boiling water, cooling immediately in cold or ice water, draining, then packing into freezer containers.

Freezing food can be easier, tastier, and a bit more nutritious, if you’ve got the space. Some CSA members have found that purchasing a small freezer has helped them to have less waste of unused food from the summer share, and they have also retained a tiny bit of summer memories even after the cold of winter has set into their homes.

RECIPES

GOLDEN SUMMER SQUASH & CORN SOUP (from Eatingwell.com)
1 tablespoon extra-virgin olive oil
1 medium shallot (or 2 green onions), chopped
2 medium summer squash, (about 1 pound), diced
3 teaspoons chopped fresh herbs, such as thyme or oregano, divided
2 cups chicken broth or vegetable broth
1/4 teaspoon salt
1 cup fresh corn kernels
1 teaspoon lemon juice
1/4 cup crumbled feta cheese

Heat oil in a large saucepan over medium heat. Add shallot and cook, stirring, 1 minute. Add squash and 1 teaspoon herbs and cook, stirring occasionally, until the squash starts to soften, 3 to 5 minutes. Add broth and salt; bring to a boil. Reduce heat to a simmer and cook until the squash is soft and mostly translucent, about 5 minutes more. Puree until smooth. Return the soup to the pan and stir in corn. Bring to a simmer over medium heat and cook, stirring occasionally, until the corn is tender, 3 to 5 minutes more. Remove from the heat; stir in lemon juice. Serve garnished with the remaining 2 teaspoons herbs and feta. Enjoy!

Tantre Farm CSA Newsletter
WEEK 12
Aug. 11-17, 2013
 
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 printed copy, 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.  
   
**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
 
FRESH BEANS:  You will receive Maxibel Green Bean (very slender green bean with firm texture and good taste) and/or Rocdor Yellow Bean (long, slender, yellow bean; meaty, firm texture and no watery taste). See Week 8 for usage and storage information.
 
BEETS:  You will receive Red Ace (round, smooth, deep red roots with sweet flavor) or 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).  No greens this week, so look just for the roots.  See Week 3 newsletter for usage and storage information.
 
BROCCOLI:  deep emerald green, tiny buds that are clustered on top of stout, edible stems; known as an anti-cancer vegetable.  See Week 11 newsletter for storage and usage information.
 
COLLARD GREENS:  dark-green, flat, large leaf.  May be substituted for kale or other hearty greens recipes.  Use large leaf rolled up as a wrap and stuff with vegetables or hummus.  
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
 
SWEET CORN:  Corn is often referred to as maize and is an ancient staple food of the Americas.  Everything on the corn plant can be used: “husks” for Tamales, the “silk” for medicinal tea, the “kernels” for food, and the “stalks” for fodder; contains a significant amount of vitamin A, B-complex, phosphorous and potassium along with vegetable protein.  * We don’t treat our corn with pesticides, so you may find some earworms enjoying the corn too; just break off the damaged part and cook the rest of the ear. See recipe at end.
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.
 
CUCUMBERS: You will receive either Olympian (considered a slicing cucumber with dark green, straight 8-9 in. fruit; crisp with fresh flavor) and/or Little Leaf (considered a pickling cucumber with blocky, medium-length, distinctively bright emerald green fruits, which are good for fresh eating and pickling) and/or Sultan (small delicate cucumbers with thin skin, a seedless interior, and gourmet flavor).  See Week 7 for usage and storage information.
 
EGGPLANT:  You will receive Nadia (slender, purplish-black, glossy-like, bell-shaped fruit), Rosa Biana (an Italian heirloom; round fruit streaked with white and violet), or Orient Express (long, lavender fruit).  See Week 11 newsletter for storage and usage information.
 
U-PICK FLOWERS (only available on the farm):  Every summer we plant a variety of flowers for drying or fresh bouquets.  Picking flowers is labor-intensive and transporting them is difficult, so we are not able to bring cut flowers to all the distribution sites, but we do encourage you to come to the farm to pick your flowers each week.  This week you can pick between 10-15 stems.   Whenever possible if you can donate $1 (or more) that will help to pay for some seed and labor costs.  More information about u-pick flowers is in the “Announcements” section.
 
GARLIC (optional):   a bulb of 8 to 10 papery white cloves. ** It’s been a little too wet  for curing garlic well this year, so we have some bulbs, which are good tasting and a bit dirty, but will probably not store for long periods of time (several months), so we’re offering these “seconds” to members, when we sort them.  Easy to freeze:  Mince garlic and cover or blend with olive oil, then freeze in air-tight containers.   Cloves can also be just put in freezer bags minced or whole with skin on.  See Week 6 for usage and storage information.
 
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.  *All shares will receive Basil, and you may choose ONE from the following 3 Herbs:
        Black-stemmed Peppermint–superior fragrance and flavor; forest green leaves with deep purple veins and stems, purple flowers; leaves are good as a hot or iced tea, and adds a delicious flavor when minced and added to cooked peas, carrots,  potatoes, salads, and fresh strawberries.
        Italian Flat-leaf Parsley—flat, glossy, dark green leaves have a strong parsley/celery flavor for use dried or fresh; especially good in omelets, scrambled eggs, mashed potatoes, soups, pasta and vegetable dishes, as well as, sauces to go with fish, poultry, & pork.
        French Sorrel–slightly tart, lemon-flavored green; excellent for salads, soups, and sauces; can be used in omelets, breads, or cooked as a side dish; refrigerate in bag for up to 3 days. 
        *Genovese Basil—All shares will receive basil this week, an herb with sweet, spicy, shiny, green leaves.  We supply it with root attached, so it will last up to a week or 2 when stored in a jar, vase, or glass of water on your counter or table top.  Do NOT refrigerate!
 
KALE:  You will receive Curly Kale (well-ruffled, curly green leaves on green stems; this variety makes a good, roasted “kale chip”) or Red Russian Kale (the stems are purple, and leaves are deep gray-green, purple-veined, flat, non-curled, and tooth-edged).  See Week 1 newsletter for usage and storage information.
 
LEEKS:  green leaves with white to pale green stems.  See Week 8 for usage and storage information.
 
SWEET ONIONS:  You will receive Super Star (white-skinned onion with mild flavor and thick rings; great for salads, slices, onion rings, and frying; not for long storage) or Mars Red (purple-red skin onion with sweet flavor).  See Week 10 for storage and usage information.
 
PEACHES (Red Haven):  Fruit again in your share!  This is an early rosy-orange skinned peach with firm, creamy yellow flesh.  Mature peaches will continue to ripen after they are picked.  Keep in mind the fruit may have the white clay residue of Kaolin (organic spray described in Week 10 newsletter), which can be washed off.
How to use: great as a fresh snack, or for canning, freezing (just cut in pieces and throw it into a freezer bag), and dehydrating (excellent, concentrated sweet flavor cut into thin slices and dehydrated for several hours).  See recipe at end.
How to store:  If the fruit is firm and not quite ready, just set them on your kitchen counter in the sun or in a paper bag to ripen more quickly.  The less the fruit is touching each other or at least not too many on top of each other, the longer they will last.
 
POBLANO CHILI PEPPERS:  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). See recipe at end.
How to use: often roasted, chopped, and used to season corn bread and cheese dishes; good for stuffed appetizers, jams, & salsa.
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. 
 
NEW POTATOES (Red Norland): smooth, red skin & white flesh; great baked, boiled, or roasted.  See Week 9 for storage & usage information.
 
SUMMER SQUASH/ZUCCHINI:  You will receive some variety of Yellow or Green Zucchini (gourmet golden or green zucchini with uniform, cylindrical fruits) or Yellow Crookneck (long, curved neck with a sometimes bumpy, yellow skin; buttery flavor and firm texture). See Week 5 for usage and storage information.
 
TOMATOES:  You may choose from some of the following different varieties:  Sun Gold Cherry (exceptionally sweet, bright tangerine-orange cherry tomato), Red Grape (oval to oblong, baby red grape tomatoes), or Chiquita (deep rose-pink grape tomato), Tomatoberry (unique strawberry-shaped, deep red colored fruits with firm, meaty texture), or Juliet (deep red, plum tomato; good in salads, salsa sauce).  See Week 9 for storage and usage information.
 
WATERMELON: You may choose Little Baby Flower (small, 2-4 lb. round fruit; bright green stripe pattern on shell and dark pink flesh) or Sunshine Yellow (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.
 
ANNOUNCEMENTS
 
1. HELP NEEDED FOR KID FARM DAY, and we still have room for more kid registrations!  I could use 1 or 2 more adults to help out, especially if you have experience working with kids. Anyone interested, please contact Deb as soon as possible for some brainstorming ideas. Kid Farm Day is next week, Wed., Aug. 21, from 9 AM until noon.  This half day will be for all kids who are 4 years old and older. Activities will include an edible farm walk, a nature craft, and other activities about animals and plants.  Snacks harvested from the farm will be included. Advance registration is required with a small fee of around $5 per kid.  Please register by e-mail to tantrefarm@hotmail.com or by sign up at the distribution sites with Names and Ages of children, Name of Adult attending, Phone Number, and E-Mail Address.   If you want to switch your share for pick up at the farm that day, then please let Deb know this week.
 
2. VACATIONS or OUT OF TOWN: Please remember to contact us preferably a week in advance, but at least by Sunday to make changes in pick up days or locations.
 
3. PLASTIC OR PAPER GROCERY BAGS AND YOGURT CONTAINERS (quart size for u-pick flowers) STILL NEEDED, if you would like to donate some to the farm or at markets.  We are running low.
 
4. U-PICK AVAILABLE: Please call ahead if you plan to pick on other days besides Farm Distribution Days (Wed. and Fri.), so we can make sure someone is around to help you.                    
U-pick Flowers– Some of the flowers are ready in the u-pick flower garden.  You may pick 1 bouquet of up to 15 stems for “free”.  You may want to bring a vase or a jar to keep your flowers fresher on the ride home!  Extra bouquets will cost $4. 
U-pick Tongue of Fire Beans—if fresh, then good for freezing after blanching; if dried, then good for storing in jars for later use; Cost is $0.50/lb.
 
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.)– 8 A.M. to 12 P.M.
Chelsea Farmers’ Market (Sat.)–8 A.M. to 12 P.M.
 
RECIPES
 
GRILLED CORN, PEACH AND POBLANO SALAD (from “The Washington Post”, August 19, 2009)
**This salad is best served within 24 hours after it is made.
Ingredients:
4 ears grilled corn, husks removed & kernels cut off (about 3 cups; See NOTES)
1 large or 2 small grilled poblano peppers; cut into 1/4-inch dice (3/4 cup; see NOTES)
2 large ripe peaches, peeled and cut into kernel-size pieces (1 1/2 cups; see NOTES)
2 teaspoons honey, or more to taste
2 tablespoons cider vinegar
1 tablespoon olive oil
10 to 20 stems chives (or parsley), chopped (2 tablespoons)
1/8 to 1/4 teaspoon salt
Freshly ground black pepper
 
Directions: Combine the corn, poblano chili pepper(s), peaches, honey, cider vinegar, oil, chives, and salt and pepper to taste. Taste and adjust the seasoning as needed. Serve warm or at room temperature.
 
NOTES: To grill the CORN, discard the husks and silk. Rinse and wrap each damp ear of corn in aluminum foil. Cook for 20 to 35 minutes on a hot covered grill, turning the ears every 7 to 8 minutes, until the kernels are tender and start to brown. (The time depends on the heat of the grill and the size and age of the corn.) Grill the POBLANO directly over the flame on the grill, turning to evenly char all sides. Remove from the grill and cover with plastic wrap or place inside a food-safe plastic bag for 10 minutes. Remove, peel away the charred skin, core and seed. To remove the skin from the PEACHES, place each piece of fruit in a pot of boiling water for 30 seconds to loosen the skin. Peel when cool enough to handle. Makes 6 3/4-cup servings
 
GARLIC, BASIL, CORN ON THE COB: 
Combine 2 Tbsp. butter (softened), 1 Tbsp. basil, and 1 garlic clove (minced) in a small bowl. Place 4 ears of corn into a large saucepan of boiling water; cook 4 minutes. Drain. Spoon 1 teaspoon butter mixture over each ear of corn.