Tantre Farm CSA Newsletter
WEEK 1
May 26-June 1, 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. **Also, if you’re having trouble identifying any unfamiliar produce, please look on our website under “Veggie ID” for images and additional information under CSA INFO or RECIPES sections.

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 in order to mellow their flavor. They can also be tossed into a dish (such as soup) for an extra nutritional boost.

ARUGULA : an aromatic, bright salad green with a peppery mustard flavor, which is rich in iron and vitamins A and C. This will be bunched in a bag with Spicy Greens and Yukina Savoy.
-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.

ASIAN GREENS (Yukina Savoy): similar to Tatsoi, but larger; thick, savoyed leaves held upright on pale green petioles; delicious steamed or stir-fried. This will be bunched in a bag with Spicy Greens and Yukina Savoy.
-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.

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

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).
Oregano–member of the mint family and is similar to marjoram, but not as sweet and more pungent, spicy flavor and aroma; good in soups and tomato-based dishes.
Thyme– tiny green leaves used in meat and vegetable dishes and most casseroles, soups, stews, and medicinal teas, which soothe sore throats.

KALE: You will receive Red Russian (the stems are purple, and leaves are deep gray-green, purple-veined, flat, non-curled, and tooth-edged). Kale is high in vitamins A and C, folic acid, fiber, calcium, 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 in fridge for up to 1 week

BABY LETTUCE: You will receive a bag of baby heads of red and green lettuces such as Rouge D’Hiver, Parris Island, Red Saladbowl, Royal Oak, and Saladbowl; rich in calcium, iron, and vitamins A & C.
– 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.

POTATOES: You will receive Russet Burbank (a brown-skinned, white-fleshed potato; commonly used in French fries in fast food restaurants). These are “old buddy” potatoes that have been over-wintered in our timber frame root cellar, so some tubers may be slightly less firm or even a bit wrinkled, but totally fine for cooking.
-How to use: great baked, mashed, or fried
-How to store: Keep unwashed in cool, dark place in paper bag.

RADISHES: You will receive Pink Beauty (pink-colored root with mild, spicy flavor).
– How to use: raw, roasted, used in soups, sliced in salads, sandwiches, or stir-fries, grated in slaws; Radish greens (excellent source of vitamins A, C, and the B’s) delicious in soups or stir-fries.
– How to store: refrigerate in plastic bag/damp towel for 1-2 weeks.

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 Brinery’s “rutabaga sauerkraut” in our first week’s CSA share with produce grown by Tantrè Farm and fermented by The Brinery early this past winter. 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.
– 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. *NOTE: These jars have NOT been canned, so it must be REFRIGERATED.

SPICY SALAD MIX (Spectrum): an amazing, mildly spicy, leafy salad mix of greens and reds with a wide variety of leaf shapes and sizes with ingredients such as Golden Frills, Ruby Streaks, Tokyo Bekana, and Red Komatsuna. This will be bunched in a bag with Arugula and Yukina Savoy.
-How to use: used for salads and sautéing–cooks up quickly
-How to store: refrigerate in plastic bag for 2 to 4 days.

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.

ANNOUNCEMENTS

1. PLEASE LET US KNOW of any changes in your address, phone, e-mail, or of misspelled names on any mailings or check off lists at Distribution Sites as soon as possible.

2. MISSING E-MAILS: If you didn’t get our most recent e-mail notice, “Tantre Farm CSA 2013 STARTING SOON”, and would like to receive future e-mails, please let us know so that we can add you to our e-mail roster or you may check your Junk Mail.

3. CHANGING PICK UP DAYS: Please remember to contact us preferably a week in advance, but at least by Sunday of each week, to make changes in pick up days or locations. 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.

4. PAYMENTS DUE: If you still owe money, it will be reflected on the check-in sheet, when you pick up your box. If you believe there has been some mistake, or have any questions, please call or e-mail us. Please finalize payments due within the month of June, unless alternate arrangements have been pre-approved.

5. SPRING WORK PARTY: We would like to thank everyone who came to our Spring Work Party on Sunday, May 19. It was one of the best turnouts we’ve ever had! We spent the afternoon weeding the herb garden, planting lettuce, potatoes, and the Kid Garden, visiting the animals and touring the farm. A lot was accomplished on an enjoyable, sunny day!

6. 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.

7. TANTRE FARM CSA HANDBOOK, a handy guide to “Most Frequently Asked Questions” at our farm, will be available at each Distribution Site for June. This has been updated from last year, so it is good for former members to look it over, as well as new members. This was already sent in text copy format in the “Tantre Farm CSA 2013 STARTING SOON” online notice.

8. MISSED PICK UP: If you don’t pick up or forget to come, you will have one day to come to the farm to get your share before it will be taken apart or donated. Please call or email, so we know what happened, and Deb doesn’t need to call you.

9. 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.

ANNUAL RITE OF SPRING
By Deb and Richard

The last few nights the moon has been full and the air very cool, almost frosty. Similarly the days have been cool and fair, making our work time very equanimous. Last fall’s Russet potatoes have found their way to the potato washer. They are all scrubbed down for their CSA distribution this week like the good “ole buddies” that they are, dependable and reliably still edible. The spinach, arugula, mustard, have been basking in the glorious sunshine for the last several weeks sporting their emerald delicacy. Pink radishes have popped out and have been bunched by a small tribe of devoted farm workers. The asparagus is thrusting skyward from its earthly bed among the earthworms and robins that scratch for a hearty meal. Despite this coolish spring, most of the spring crops have all been planted.

We’re still waiting for the peas and strawberries to finish flowering in the next couple of weeks. We’re also looking forward to some milky-sweet turnips and greens. For those of you familiar with the spiraling garlic tops, they are still a couple weeks away from showing their peaked hats. We’re looking forward to the final planting of the summer crops as well, such as tomatoes, peppers, eggplant, watermelon, cantaloupe, sweet potatoes, etc. Overall it looks like it will be a promising year for growing an abundance of delicious fruits and vegetables.

Many thanks for the many hands that have weeded, seeded, planted, cultivated, pulled and picked, all that needed doing for these last 3 months. Hopefully you will get a chance to meet our farm crew of 16 at the markets and the farm this season. We have 6 of our farm crew from last year returning with the other 10 coming from places as far away as North Carolina, Montana, New Jersey, New York, and of course Michigan. We’re looking forward to our first week of distribution to greet and meet all of our CSA members as this annual rite of spring transpires.

RECIPES
*Keep in mind the following websites–www.epicurious.com, www.cooks.com, www.recipes.com, www.tantrefarm.com.

SPINACH AND ASPARAGUS FRITTATA (from Capay Organic Farm CSA “Farm Fresh To You” web site)

FILLING:
1 bunch spinach, washed and drained, with stems removed
1 bunch asparagus, cut into 1-inch pieces
2 cloves garlic, minced or mashed
1-2 sprigs of thyme or oregano or 1 tsp. of chopped chives

EGG MIXTURE:
8 eggs, beaten
3 tablespoons whipping cream or water
1/4 teaspoons salt
Pepper to taste
2 tablespoons parmesan cheese, shredded
Olive oil, to coat skillet

Preheat broiler. Mix ingredients well and pour into a greased 8-inch skillet and stir until set (about 5 minutes). Place under broiler for 2 minutes until top is golden brown. Cut into slices and garnish with chive blossoms. Makes 4 servings.

TANTRE FARM CSA NEWSLETTER
Thanksgiving Share
November 20, 2010
Please contact Richard Andres & Deb Lentz at: 2510 Hayes Rd. Chelsea, MI 48118 tantrefarm@hotmail.com 734-475-4323

HAPPY THANKSGIVING, EVERYONE!
This last week at Tantre Farm has been filled with plans for the future, (& questions about the future!), many fond memories, and strong friendships between the men and women, who have been living and working together on the farm this past season. We have shared long days sitting in the wet, soft earth pulling carrots, radishes, turnips, celeriac, etc. looking up occasionally as the geese or cranes fly over to feed on neighbors’ corn fields. The hands are many, and therefore the harvest has been light. We’ve enjoyed our last week of meals with the house full of much talk, warmth, and laughter. Hearty meals and hearty conversation!

Although this is our final CSA distribution for 2010, we know it marks an early beginning for 2011. The garlic is planted. The hoop houses have been emptied of all the summer debris. The end is important in all things and can be for some sentimental and nostalgic, but it is also a time to look ahead.

Please feel free to give us a call or e-mail throughout the winter, if you are interested in more greens, squash, potatoes, kohlrabi, or Brussels sprouts and are willing to pick up your order at the farm. After the Thanksgiving Distribution we are planning on coming at least one more time to the Ann Arbor Farmers’ Market for 2010 on the following Wednesday, November 24. We may continue coming to market on Wed. and Sat. throughout Dec. depending if it stays above freezing during the day, as it has been. We also distribute our produce through Lunasa (www.lunasa.us) an online way to purchase local products, so you can pick up vegetables every 2nd or 4th Tues. of the month in Ann Arbor. The People’s Food Coop of AA also carries many of our vegetables throughout the fall, winter, and spring.

The vegetables for this last distribution will be distributed into 1 big (1 ¾ bushel) box, 1 summer share-size (3/4 bushel) box, and parsley on the side. You may want to bring your own containers or bags, if you don’t want to keep the boxes. If you keep the boxes, you can keep them forever, return them next Wed. or next year, or bring them back to the farm this winter.

Most of the following items can be stored for long-term (especially the root vegetables) or preserved very simply, so please note storage or simple cooking tips listed below, or in the ASPARAGUS TO ZUCCHINI cookbook (p. 191), or other preserving books. If your refrigerator is overflowing, you also can store roots like beets, carrots, celeraic, turnips, and radishes, in a cold, dark area that is between 32-45 degrees. If storing for several weeks or more, they like 90-95% humidity, which can be created by placing them in containers of damp sand, peat moss, or leaves.

Unless you have made prior arrangements, keep in mind distribution will be ONLY on Saturday, November 20, in Ann Arbor at the Ann Arbor Farmers Market from 7 AM until noon and at the Farm from 2 PM until 5 PM. If you are a member of our CSA from 2010, there will be registration renewal forms for 2011 available. Please remember that Summer 2010 members have a guaranteed space in our CSA if you sign up by Dec. 31. After that, there are no guarantees. This is NOT for new members. New members may begin sign up the last week in January. It seems to work best, if new members send us their postal mailing & email addresses ahead of time, so we will contact you when sign up begins.
Thanks for buying locally and seasonally. We wish you a safe, healthy, and enjoyable Thanksgiving!

BEETS: You will receive 1 mixed bag of beets without tops of Red Ace (round, smooth, deep red roots with sweet flavor and medium-tall, red-veined green leaves) or Chioggia (Italian variety with leaves all green and pink-striped stems; root has cherry red, candy-striped flesh and has a sweet flavor). This bag of beets will be mixed with Celeriac (celery root).
How to use: roots good in soups, stews, roasted, boiled, steamed, excellent grated raw into salads or baked goods.
How to store: store unwashed in plastic bags in hydrator drawer of refrigerator for up to 2 weeks.

BROCCOLI or CAULIFLOWER (Violet Queen): This variety looks like a purple broccoli head, but botanically it’s a cauliflower! The purple florets turn green when cooked, but excellent for salads and dips when eaten raw.
How to use: use raw, steamed, sautéed, stir-fried, in casseroles, soups, pizzas, etc.
How to store: store loosely in plastic bag for up to a week

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.
How to freeze: Blanch for 3-4 minutes, rinse in cold water, drain, and store in air-tight bags or container.

CARROTS (Sugarsnax) smooth, uniform, 9-inch tapered roots that are tender and sweet.
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.

CELERIAC: also called Celery Root, rather ugly, knobby, brown vegetable skin with white flesh when peeled; taste is like a cross between strong celery and parsley; can range anywhere in size from an apple to a small cantaloupe; high in carbohydrates, vitamin C, phosphorus, and potassium. *Look at recipes on Tantre website! You will receive celeriac in the same bag with the beets.
How to use: outer skin should be peeled, but after peeling can be soaked in lemon juice to prevent discoloration; eaten raw in slaws or salads or cooked in soups, stews, purees; can also be baked, boiled, or sautéed;
How to store: refrigerate in plastic bag for up to a month; may also be dried and used as a seasoning.

GARLIC You will receive a bag of garlic (a bulb of several papery white cloves; believed to help in fighting infections, cancer prevention, and bolstering the immune system).
How to use: Add to soups at beginning of cooking and again at the end or just prior to serving; make garlic butter with 1/2 cup of softened butter mashed with four minced cloves of garlic; try roasting garlic by cutting off tops of garlic bulb, so cloves are exposed, brush with olive oil and bake for 1 hour at 350 degrees, squeeze garlic out of skins and spread on a good, crusty bread.
How to store: store for several months in a cool, dark, dry, well-ventilated place; if cloves begin to get soft or moldy, break off bad clove and chop up others and pack into small jar filled with olive oil, then refrigerate (great gift idea!).

KALE You will receive Red Curly (well-curled, ruffled red leaves with red stem), Red Russian (the stems are purple, and leaves are deep gray-green, purple-veined, flat, non-curled, and tooth-edged), Green Curly (well-ruffled, curly green leaves on green stems; this variety makes a good, roasted “kale chip”), or Lacinato (dark green, noncurled, blistered leaves, but heavily savoyed).
*This is a very nutritious green–high in protein, calcium, iron, vitamins A, K, & C and contains many cancer-preventing antioxidants–well-worth freezing.
How to use: Boil for 2-3 minutes or steam for 3-5 minutes, until color brightens (Colors will darken or fade if overcooked, and then can be mushy, tasteless, and less nutritious), and then toss with red wine vinegar/olive oil/salt/pepper, or sesame oil/rice vinegar/soy sauce, or lemon vinaigrette, or just butter and salt; sauté pre-cooked greens in garlic butter and onion; mix greens (most are interchangeable in recipes) into omelets, quiches, lasagna, casseroles, soups, stews, and gravies.
How to store: Refrigerate unwashed in a plastic bag for up to 2 weeks.
How 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.

KOHLRABI delicious, cabbage-flavored bulbs that grow above ground; purple or green skin and crisp, apple-white flesh tubers.
How to use: good steamed and then mashed with potatoes, added to soups or stews, or sliced and eaten raw with dip; excellent grated into slaws or stir-fries.
How to store: Refrigerate unwashed in a plastic bag for up to 1 month; for longer storage, layer kohlrabi in moist sand in root cellar.

SPICY GREENS MIX a mildly spicy, leafy salad mix of greens and reds with a wide variety of leaf shapes and sizes with ingredients such as arugula, tatsoi, red/green mustard greens, mizuna in a bag.
How to use: used for salads and sautéing–cooks up quickly
How to store: refrigerate in plastic bag for 2 to 4 days.

BABY LETTUCE MIX a custom mix of red and green lettuces such as Rouge D’Hiver, Parris Island, Royal Oak, and Saladbowl in a bag.
How to use: used for salads and sautéing–cooks up quickly
How to store: refrigerate in plastic bag for 2 to 4 days.

ITALIAN FLAT-LEAF PARSLEY a fresh herb with flat, glossy, dark green leaves, which has a strong parsley/celery flavor for use dried or fresh. See other “Parsley” recipes in “A to Z” cookbook.
How to use: Toss in a salad, cook in stir-fries, soups, stews.
How to store: Place in plastic bag and store in refrigerator up to a week or put herb bunch in jar with 2 inches of water, cover with plastic wrap and refrigerate for up to 2 weeks; can also be dried upside down in warm dry place.
How to freeze: Chop the leaves coarsely and place 1 tablespoon of chopped herb into each compartment of an ice cube tray and add about 1 inch of water to each and freeze solid. These cubes can be added to soups, sauces, gravies, stews and casseroles, as needed.

GREEN PEPPERS: Believe it or not, we still have peppers! You will receive green peppers of any of the following varieties: Red Knight Bell, Apple Pimento, or Carmen.
How to use: eat raw for best nutrient retention, but also added to soups, stews, omelets, quiches, stir-fries, etc.
How to store: refrigerate unwashed in hydrator drawer for 1-2 weeks. Peppers can be easily frozen by washing, chopping, and placing in freezer bags. Also, peppers can be dehydrated or dried.

HOT PEPPERS: You will receive Jalapeño (small, conical pepper, ranging from green to red; hot chile pepper used commonly in Mexican cooking) or Korean Red (small, curved, greenish-reddish shape; sweet with a little stronger flavor than Anaheim).
How to use: Handle hot peppers with gloves, and cut on glass plate. Often roasted, chopped, and used to season corn bread and cheese dishes; good for stuffed appetizers, jams, salsa, and pickles.
How to store: For fresh peppers, store in refrigerator. For drying peppers, place string through the stems and hang in cool, dry, well-ventilated spot.

POTATOES You will receive 1 mixed bag of Swedish Almond Fingerling (dry, golden-fleshed heirloom fingerling from Sweden; perfect baked, roasted, or mashed) and All Blue (an heirloom potato with deep blue skin and flesh; moist texture; perfect in salads, baked, roasted, or boiled). You will also receive 1 bag of
Russet Potatoes (a brown-skinned, white-fleshed potato; commonly used in French fries in fast food restaurants; great baked, mashed, or fried). You will also receive 1 bag of Red Potatoes (red skin covering white flesh; all purpose potato is perfect baked, roasted, or steamed).
How to store: keep unwashed in cool, dark place in paper bag; ideal temperature is 40-50 degrees with high humidity (80-90%). A basement or very cool closet will work. If too warm or stored with onions or apples, they will shrivel and sprout; light turns them green; don’t refrigerate, since the starches turn to sugars.

PIE PUMPKIN bright orange skin with dry, sweet flesh
How to use: Excellent for pies (For other ideas see winter squash)
How to store: store whole pumpkins at room temperature up to a month or for 2 to 3 months in moderately warm and dry conditions (50-60 degrees with 60-75% humidity).
How to freeze: Bake pumpkin until fork tender at 350 degrees, purée and put cooked pulp in freezer bags.

RADISHES (Pink Beauty) pink-colored root with mild, spicy flavor. *Tops are edible too & good in soups and gravies.
How to use: Use in soups and stews, steam, good in salads.
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.

SAUERKRAUT Tantré Farm is pleased to offer The Brinery’s sauerkraut in this season’s Thanksgiving Share. Ingredients include only: cabbage and salt–the purest form of lacto-fermentation. The Brinery is a local foods business, specializing in naturally fermenting local vegetables and operated by long time Tantre farmer, David Klingenberger. For more information, please visit www.thebrinery.com.
How to use: use as a condiment with any dish, especially meat dishes, salads, roasted veggies, or sandwiches.
How to store: refrigerate 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.

SPINACH a bag of crisp, dark green leaf; excellent source of chlorophyll and vitamins A & C.
How to use: Steam, toss in fresh salad, add to sandwiches, sauté, add to crepes, quiche, lasagna, and soups.
How to store: Wrap in a damp towel or a plastic bag in the refrigerator for up to a week.
How to freeze: Blanch for 1-2 minutes, rinse in cold water, drain well, and pack into freezer bags.

SWEET POTATOES: You will receive Beauregard Sweet Potatoes (large, 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) or White Yams (tan skin with white flesh that is very sweet and dry; contain more natural sugars and higher moisture content than other sweet potatoes).
How to use: Bake in 400 degree oven until tender, about 45 minutes; use like potatoes—baked, boiled, sautéed, fried; can be made into pies, waffles, pancakes, breads, & cookies
How to store: store in a cool, dark place like winter squash. *Do not store in plastic or in fridge, unless cooked.

TURNIPS You will receive Scarlet Queen (large, flat-round, sweet, crisp, white flesh with spicy, red skin with greens).
How to use: Boil, steam, bake, add to soups and stews, mash or scallop just like potatoes, excellent roasted. Greens can be used like spinach or beet greens.
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 any of the following varieties:
Acorn (small, green ribbed squash with pale yellow flesh)
Butternut (light, tan-colored skin; small seed cavities with thick, cylindrical necks; bright orange, moist, sweet flesh; longest storage potential of all squash)
Carnival (a multicolor Sweet Dumpling with colorful patches and flecks of dark and light green, orange, and yellow; sweet flesh and edible skin).
Black Forest Kabocha (smaller size kabocha; dark green, flat-round fruits; buttercup size with no button on end; orange flesh is medium-dry & sweet)
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)
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)
Sweet Dumpling (small 4-inch diameter, coloring is like the “Delicata”, but round, flat-topped shape)

How to use: Slice in half, scoop seeds out and bake with a little water in baking pan at 350 degrees for 40 minutes or until tender; boil or steam chunks for 15-20 minutes, or until tender (peel skins off “before” or “after“ cooked, but “after” is easiest when it’s cooled); mash cooked squash with butter; purée cooked squash for creamy soup, or add uncooked chunks to soups or stews; add small amounts to yeast breads, muffins, cookies, pies, oatmeal, etc. Acorn, Carnival, and Sweet Dumpling make excellent stuffed squash or soup bowls for holding soup or custards, etc.
How to store: Keep for several months (depending on the variety) in a dry, moderately warm (50-60 degrees), but not freezing location with 60-75% humidity; will also store at room temperature.
How to freeze: If you notice a squash is getting soft or a spot starts to rot, cook it immediately, and freeze it in freezer bags for future use. (See ”Pumpkin” information.)

RECIPES
*Keep in mind-Cooks.com, Epicurious.com, Recipes.com, and especially www.tantrefarm.com for more recipe ideas.

TANTRÉ FARM SLAW (A simple, easy salad!) Serves 4.
2 medium beets, grated
3 large carrots, grated
2 red turnips, grated
1 kohlrabi, grated
1 celeriac (if celery flavor is desired), 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.
Variations: Add grated radishes, chopped parsley, etc.

BRUSSELS SPROUTS SALAD (Winter Harvest Cookbook)
3 Tbs. lemon juice, divided
1 1/2 c. sliced carrots
1 large celeraic, peeled & cut into bite-sized pieces
4 small leeks, white part only, chopped
1 pound Brussels sprouts, trimmed
3 Tbs. olive oil
1 Tbs. fresh grated lemon zest (optional)
salt and pepper
2 Tbs. chopped parsley

Combine 1 tablespoon of the lemon juice and 3 cups water in medium bowl. Add artichokes (carrots) and celeraic; cover and chill until it is time to dress salad. Cook leeks in 1-inch of boiling water until tender, but not slimy, about 5 minutes. Drain, saving the water. Bring water back to boil; steam sprouts over it until tender-crisp, 8-10 minutes. Place leeks and sprouts in serving bowl. Drain and add carrots and celeraic to bowl. Toss with olive oil, remaining 2 tablespoons lemon juice, optional lemon zest, and salt and pepper to taste. Cover and chill 1 hour. Garnish with parsley. Serves 4.

LEAFY SALAD WITH PARSLEY-GARLIC VINAIGRETTE Serves 6-8.
8 – 10 cups assorted salad greens
For the vinaigrette:
1 bunch parsley
2 garlic cloves
2 Tbs. stone ground mustard
2 Tbs. tamari or shoyu
¼ tsp. freshly ground pepper, or to taste
½ cup extra-virgin olive oil

Rinse the salad greens, tear them into bite-size pieces and set aside. Chop the parsley and mince or press the garlic and place in a large salad bowl. Mix in the mustard, tamari, pepper and oil. Add the greens to the bowl just before serving. Toss gently from the bottom to coat evenly with the dressing. Serve immediately.

TANTRE FARM OVEN-ROASTED HARVEST VEGETABLES (Keep in mind, any combination of the following root vegetables will work. Roasted veggies are standard at many Tantre Farm meals. Yummy!)
2-3 onions, sliced
4 garlic cloves, minced
1 c. carrots, quartered or chunks
½ c. celeriac, cut into small chunks.
1 c. sweet potatoes, cut into chunks
1 lb. unpeeled fingerling potatoes, cut into chunks if large
4 or 5 radishes, cut into small chunks
1 c. red turnips, cut into chunks
1 c. broccoli in 1 1/2″ florets
1 c. Brussels sprouts, cut in halves
1 c. winter squash, cut into small chunks
3-4 Tbs. vegetable or olive oil
1/2 tsp. salt
1/4 tsp. pepper
2 tsp. chopped fresh parsley

Preheat oven to 375 degrees. Combine any combination of root vegetables first in large bowl, except parsley. Drizzle oil over. Sprinkle with garlic, salt and pepper; toss gently to coat. Bake for 30 minutes or until vegetables are beginning to slightly brown in 13×9 in. pan. Add broccoli and Brussels for last 15 or 20 minutes. 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 minutes or so, stirring once, until vegetables are tender and lightly browned. Makes 6-8 servings. *Variation: Toss destemmed kale on roasting vegetables for last 10 minutes of cooking to add greens to your meal.

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.

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 (or celeriac), 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 or green 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 (turnip green, Asian green, spinach, cabbage)
1 cup unsweetened soymilk
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. For extra flair, serve in Acorn or Sweet Dumpling “bowls”, which have been baked for 20 minutes in oven at 350 F. degrees. Serve warm.

MARTHA STEWART’S PUMPKIN SOUP IN A PUMPKIN (from www.recipezaar.com) Serves 6.
6 cups chicken or turkey stock
2-3 cups pared pumpkin, cut into 1/2-inch cubes
1 cup thinly sliced onion
1 clove garlic, minced
1 1/2 teaspoons kosher salt
1/2 teaspoon dried thyme leaves
5 peppercorns
1 medium whole pie pumpkin
1/2 cup heavy cream, warmed
1 teaspoon chopped fresh, flat-leaf parsley

In a covered saucepan, heat the stock, cubed pumpkin, onion, garlic, salt, thyme, and peppercorns to boiling; reduce heat and simmer, uncovered, 20 minutes. Remove 1/2 cup of the pumpkin with a slotted spoon; reserve. Simmer remaining pumpkin mixture, uncovered, 20 minutes longer; transfer to a large bowl. Preheat oven to 350F degrees. Cut the top off the sugar pumpkin and remove the seeds. Place the pumpkin on a baking sheet and bake for 20 minutes; set aside in a warm spot. Puree 2 cups of the pumpkin mixture in a blender or food processor; return pureed mixture to the pot. Repeat with remaining pumpkin mixture. Heat pureed mixture to boiling; reduce heat; simmer, uncovered, for 10 minutes. Stir warm cream and reserved pumpkin into soup. Place the warmed sugar pumpkin on a platter; ladle the soup in and garnish with parsley. Serve hot.

SOUTHWEST COLACHE (Capay Organic Farm CSA “Farm Fresh To You” website)
2 Tbs. oil (veggie or olive)
1 Butternut squash, peeled, seeded, diced
1 med. onion, coarsely chopped
1 clove garlic, minced
16 oz. chopped tomatoes, fresh or canned, undrained
1 bell pepper, seeded, chopped
14 oz. whole kernel corn
1 hot pepper, chopped (optional)
1/2 tsp. salt
1/4 tsp. pepper
Optional: grated cheese for topping

Heat oil in large skillet over medium heat. Add squash, onion, and garlic; cook for 5 minutes or until onion is tender. Add tomatoes and bell pepper to skillet. Bring to simmer, cover and let simmer for 15 min over low heat. Add remaining ingredients. Simmer covered, 5 min, or until squash is tender. Uncover; increase heat to high and continue cooking a few minutes or until most liquid has evaporated. Top with grated cheese if desired.

TANTRÉ FARM CSA NEWSLETTER
“Extended Fall CSA Share”
WEEK 1
Oct. 14-20, 2012

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.

Keep in mind that the internet is overflowing with information, including pictures of almost everything that we grow. Also, we have two sections on our website to help you identify unfarmiliar produce with color images including descriptions of appearance, taste, nutrition, uses, storage, and seasonal information. You can find this under “CSA Info” on the “Veggie ID” page and also under “Recipes”, the section is called “Produce Information Organized by Plant Part”. We already have some ideas on how to make it easier for you to use (especially an alphabetical tag list of produce), but it’s as good as it gets for this season. Please feel free to pass along any ideas you may have to make it more user friendly.

THIS WEEK’S SHARE

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. Store in jar of water or in a plastic bag in fridge.

CYLINDRA BEETS: 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.
How to use: greens can be substituted for spinach and chard in recipes; roots good in soups, stews, roasted, boiled, steamed, excellent grated raw into salads or baked goods.
How to store: separate roots from leaves and store unwashed in plastic bags in hydrator drawer of refrigerator for up to 2 weeks; store greens wrapped in damp cloth in plastic bag for up to 1 week.

EGGPLANT: a plant of the family Solanaceae (also known as the nightshades); fruit is fleshy with a meaty texture that range in color from glossy black to pale lavender.
How to use: may be salted to remove bitterness from old fruit, but also makes it less watery and more absorbent, and can greatly enhance the taste and texture of your dish; can be baked, boiled, fried, grilled, or can be sliced into rounds for grilling or broiling, and cut into cubes for stews and stir-fries.
How to store: best fresh, but can be stored at room temperature or in refrigerator drawer for up to 1 week.

GARLIC: a bulb of several papery white cloves.
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 (Green Curly): well ruffled green leaves with strong, cabbage flavor. **Excellent kale chip recipe on website!
How to use: for salads, soups, roasted, sautéed with garlic
How to store: keep in plastic bag or damp towel in refrigerator for up to 1 week

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

SALAD MIX: You will receive a bag of mixed salad greens—arugula, tatsoi, and baby green and red leaf lettuces. a custom mix of red and green lettuces such as Rouge D’Hiver, Parris Island, Royal Oak, and Saladbowl.
How to use: used for salads and sautéing–cooks up quickly
How to store: refrigerate in plastic bag for 2 to 4 days.

SWEET ONIONS (Mars Red): purple-red onion with sweet flavor.
How to use: can be grilled or roasted whole as a vegetable or chopped in salads, soups, & other dishes for flavor
How to store: wrap in damp towel/bag in fridge for 2-7 days.

GREEN BELL PEPPERS: large blocky cells with fruity, sweet flavor; excellent source of vitamin C, fair amount of vitamin A.
How to use: can be added to soups, stews, omelets, quiches, stir-fries, etc.; excellent stuffed.
How to store: refrigerate unwashed in hydrator drawer for 1-2 weeks. Peppers can be easily frozen by washing, chopping, and placing in freezer bags. Also, peppers can be dehydrated or dried.

POTATOES: You may choose from Butte (russet baker that is highest in vitamin C and protein; great baked, mashed, or fried) and Colorado Rose (large, oval, smooth, rose-red-skinned tubers with white flesh; all purpose potato; great roasted with rosemary or sage or in potato salad)
How to store: Keep unwashed in cool, dark place in paper bag

RADISHES (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, especially 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.
How to freeze: Blanch leaves for 1-2 minutes, rinse in cold water, drain well, and pack into containers. Also, spinach can be pureed after cooking, frozen in freezer bags, and used in many recipes.

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: You will choose from 3 items: 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), 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), Butternut (light, tan-colored skin; small seed cavities with thick, cylindrical necks; bright orange, moist, sweet flesh).
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; add small amounts to yeast breads, muffins, cookies, pies.
How to store: Keep for several months (depending on the variety) in a dry, moderately warm (50-60 degrees), but not freezing location with 60-75% humidity; will also store at room temperature

ANNOUNCEMENTS

1. VACATIONS or OUT OF TOWN: Please let us know a week ahead of time, or at least by Sunday of the week to be changed, if you know that you will not be picking up your share or you want to change your pick up date or location. Please make a strong effort to PICK UP ALL OF YOUR SHARES in the next few weeks. If you miss a share pick up, it is available at the farm ONLY for that day and 1 day after.

2. HARVEST AT THE FARM: Please call ahead if you plan to u-pick or pick up on other days besides Farm Distribution Days (Wed. and Fri.), so we can make sure someone is around.
U-pick Kale and Collards–$1/lb. Good time for freezing.
U-pick Shelling Beans–$1/lb. Christmas Lima

3. THANKSGIVING SHARE AVAILABLE! We still have room for more members to pick up a share on Nov. 17, 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. It will be $108 this year. Please request a form at Distribution Sites or call or e-mail us. Full payment needed by Nov. 10 for you to be registered. Non-CSA members are welcome to register.

4. INTERESTED IN JOINING OUR CSA IN 2013? Shares for current members and non members will be available for $600 (Farm) and $625 (Ann Arbor or Chelsea) from June through the middle of October. We will be accepting $100 deposits ($25 of that deposit is nonrefundable if you choose to cancel your share) to reserve your share for 2013 starting now. Please ask for a registration form at the distribution sites if needed, or it can be sent online and through the mail.

5. IS YOUR SHARE PARTNER TAKING A FULL SHARE OR LEAVING NEXT YEAR? A few CSA members are losing their share partners for next year, but still want to rejoin. If you need a share partner and can’t find one on your own, please let us know. Also, keep in mind that even if you are still looking for a share partner, you might want to reserve your membership by making a $100 deposit for 2013 with your name as the contact person, so you don’t lose your spot.

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.

EATING HEARTILY OF THE FALL CROPS
By Richard and Deb

Welcome to the Extended Fall CSA Share season! As hot and dry as the summer was, October is turning out to be somewhat cool and wet. The early fall root crops of carrots (coming next week!), turnips, radishes and beets with their baby greens are a very tender and sweet celebration. There are so many ways to savor these abundant roots along with potatoes, squash, and kohlrabi, which can easily be assembled into a delicious root bake. Another way to enjoy the fresh roots is to shred or grate them with chopped salad greens, kale, or cabbage. Then toss them with olive oil, vinegar or lemon juice, and toasted seeds. This can be an excellent complement to roasted or steamed vegetables.

The frozen rain a few weeks ago took out the summer crops and sweetened the leaves of the hearty greens. The shorter, cooler days and the gentle sunshine have made the kale and collards widen their leaves to catch what little sun was left of this season. As the rhythm of gray, cold and cloudy days begins to increase at the end of the fall, we look forward to stuffing our produce into the root cellar, the dry barn, and the walk-in coolers during the long, gray winter months in order to anticipate fresh grated root, cabbage slaws, and starchy, stick-to-your-ribs, sweet and savory squash, potato bakes. If you have a similar impulse to stock up, please feel free to contact us to glean the fields of their last glories of kale, collards, squash, and broccoli.

RECIPES
*Keep in mind-Cooks.com, Epicurious.com, Recipes.com, and especially www.tantrefarm.com for more recipe ideas.

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
3 cups stock or water
2 cups chopped, peeled winter squash or pumpkin
15-oz can garbanzo 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.

TANTRÉ FARM SLAW (A simple, easy salad!) Serves 4.
2 medium beets, grated
sesame or sunflower seeds, toasted
3 large carrots, grated
olive oil
1 kohlrabi, peeled and grated
lemon juice
1 medium onion (optional)
salt and pepper to taste

Grate vegetables into a bowl. Chop onion, if desired, and add to bowl. Toast sesame or sunflower seeds. Add when cooled. Add olive oil and lemon juice as a salad dressing to suit your taste. Be careful of too much liquid. The tartness of the lemon should be prominent. Serve immediately or marinate for a few hours in the refrigerator. Variations: Add grated turnips, lettuce, cilantro, etc.

Tantre Farm CSA Newsletter
WEEK 19
Sept. 30-Oct. 6, 2012

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.

Keep in mind that the internet is overflowing with information, including pictures of almost everything that we grow. Also, we have two sections on our website to help you identify unfamiliar produce with color images including descriptions of appearance, taste, nutrition, uses, storage, and seasonal information. You can find this under “CSA Info” on the “Veggie ID” page and also under “Recipes”, the section is called “Produce Information Organized by Plant Part”. We already have some ideas on how to make it easier for you to use (especially an alphabetical tag list of produce), but it’s as good as it gets for this season. Please feel free to pass along any ideas you may have to make it more user friendly.

THIS WEEK’S SHARE

GREEN BEANS: You will receive Northeaster (also known as Italian or Romano beans; huge, wide, flat, buttery, 8 inch long pods) or Fortex Green Beans (extra long, stringless, round, dark green pods; tender and delicious). See Week 7 newsletter for storage information.

BEETS (without tops): You will receive Red Ace (round, smooth, deep red roots with sweet flavor). See Week 3 for storage and usage information.

GREEN CABBAGE: a sweet green cabbage; cabbage has a good amount of vitamins A & C, calcium, potassium, and magnesium. See Week 8 for usage and storage information.

KALE (Green Curly): well-ruffled, curly green leaves on green stems; this variety makes a good, roasted “kale chip”. See Week 1 for usage and storage information.

SWEET CORN (Montauk): small, fancy, bicolor kernels on 8” long ears with superior, sweet flavor. Remember to break off the tips of the corn if damaged with the corn borer or the corn earworm. See Week 12 for usage and storage information.

GARLIC: a bulb of several papery white cloves; believed to help in fighting infections, See Week 5 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 Herbs: Parsley–flat or curly, dark green leaves, Black-stemmed Peppermint–leaves are good as a hot or iced tea, and add a delicious flavor when minced and added to cooked peas, carrots, potatoes, salads, and fresh strawberries, 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, Thyme– tiny green leaves used in meat and vegetable dishes and most casseroles, soups, stews, and medicinal teas, which soothe sore throats, or 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.

SWEET ONIONS (Mars Red): purple-red skinned onion with sweet flavor.

HOT PEPPERS (optional): You may choose from Jalapeño (small and conical pepper, ranging from green to red with medium hot flavor) Korean Red (small, curved, greenish-reddish shape; very hot), Serrano (cylindrical fruit with excellent, very hot flavor), Padron (heirloom pepper famous in Spain; 2 to 3 inch long green/red fruit, which are hot), or Shishito (sweet, mild, slender Japanese chiles about 2 to 4 inches with squarish end; often used in stir-fried dishes, salads, or as a pickled condiment). See Week 10 for storage & usage information.

POBLANO PEPPERS (known as “poblanos” when black- 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 Week 10 for storage & usage information.

SWEET BELL PEPPERS: big, blocky, thick-walled, green-to-red pepper with sweet flesh. See Week 11 for usage and storage information.

POTATOES (Russian Banana Fingerling): an heirloom potato with small, banana-shaped tubers with yellow skin and light yellow flesh; used by chefs for its delicious flavor and smooth “waxy” texture that doesn’t fall apart when cooked; good baked, boiled, or in salads.
How to use: good baked, boiled, roasted or in salads
How to store: Keep unwashed in cool, dark place in paper bag.

RADISHES: You will receive 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) or Amethyst (bright purple skin and crisp, mild white flesh). See Week 1 for usage and storage information.

RAPINI: also called “Broccoli Raab”; leafy green with 6 to 9 inch stalks and scattered clusters of tiny broccoli-like buds (some of ours don’t have buds yet, so just the leaf); traditional Italian specialty combining qualities of broccoli and mustard greens. See Week 18 for usage and storage information.

SALAD MIX: You will receive a bag of mixed salad greens—arugula, tatsoi, and baby green and red leaf lettuces. See Week 1 for usage and storage information.

SWEET POTATOES (Beauregard): large, 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: Bake in 400 degree oven until tender, about 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.

TOMATOES: You may choose from a variety of tomatoes, which may include some of the following: San Marzano, Mountain Magic, Buffalo Ruby Red, Geronimo, or Brandywine. See Week 11 for usage and storage information.

U-PICK FLOWERS (only available on the farm): The flowers are thinning out, but you still may be able to find enough flowers for a 10 stem bouquet to take home as part of your share.

WINTER SQUASH: You may receive Winter Luxury Pie Pumpkin (medium-sized golden russet color with finely netted skin and flesh is very thick, sweet, sugary, and deep golden in color; makes a delicious, velvety pumpkin pie; good keeper for winter storage) or Butternut (light, tan-colored skin; small seed cavities with thick, cylindrical necks; bright orange, moist, sweet flesh; longest storage potential of all squash). See Week 16 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. 10 (Wed.), Oct. 12 (Fri.), and Oct. 13 (Sat.) are the last distribution days.

2. THANKS FOR COMING TO OUR FALL WORK PARTY AND POTLUCK on Sept. 30. We managed to weed in the herb garden, fill about 6 jars with dried herbs, harvest 100 pounds of potatoes, cleaned/clipped 20 crates of garlic, and gleaned 1 bucket of native plums. All members were able to go home with a squash or a pumpkin and a flower bouquet if they wanted. We also enjoyed many good potluck dishes. We really appreciate getting to know so many of our Tantre Farm community and especially all the ways you all pitched in to help the farm.

3. FROZEN LOCAL FRUIT AND VEGGIES SHARES FROM “LOCAVORIOUS” AVAILABLE: Some of you may have limited freezer space or haven’t had time to preserve as much of the harvest as you would like for winter. Tantre Farm member and Locavorious community freezer owner, Rena Basch, wants to let everyone know that Locavorious provides locally grown, delicious, frozen fruits and vegetables in the winter months, and there are still shares available for winter ’12-‘13. Locavorious members receive 4 deliveries of local frozen fruits and veggies, including Tantre’s Carmen red peppers, green beans, sugar snap peas, and tomatoes. Shares are $210. Contact Rena for more information at rena@locavorious.com or 734-276-5945 or visit www.locavorious.com.

4. LUNASA MARKET (www.lunasa.us): An opportunity exists in our area to continue purchasing Michigan products and supporting Michigan producers (including Tantre Farm) all year long! It’s like an online farmers market. During two shopping windows each month, Lunasa members purchase items online from local producers and pick them up at the Lunasa Warehouse (4175 Whitmore Lake Road Ann Arbor, Michigan). Shopping windows open on Thursday mornings and close at midnight on Saturdays preceding Market Days on two Tuesdays each month. See the website for specific dates and times. For questions please contact Jane Pacheco (jane@lunasa.us).

5. EXTENDED FALL CSA SHARE AVAILABLE FOR 2012: We are offering an Extended Fall CSA Share for $96 for 3 weeks from Oct. 14 through Nov. 3. If you’re interested, please let us know. Registration and payment due by Oct. 13. Non-members are welcome, so encourage others to register now.

6. THANKSGIVING SHARES! We are offering a distribution in November for you to stock up on vegetables before the holiday or for winter storage for $108. This share will be available for pick up only on Nov. 17, the Saturday before Thanksgiving, at the Ann Arbor Farmers’ Market from 7 A.M. until noon or at Tantré Farm from 2-5 P.M. Full payment is needed by Nov. 10. Non-members are welcome, so encourage others to register.

7. PLASTIC OR PAPER GROCERY BAGS NEEDED, if you would like to donate some to the farm or at markets.

INTERESTED IN JOINING OUR SUMMER CSA IN 2013?
If you are able and willing to support Tantré Farm CSA again next summer, we would love to hear from you. Our prices have stayed the same for the past few years, so this year we will need to raise the price a bit to account for rising seed costs, gas prices that keep going up, etc. Shares will be available for $600 (FARM-Wednesdays & Fridays) and $625 (Ann Arbor Farmers’ Market and Washtenaw Food Hub-Wednesdays, Chelsea Farmers’ Market, Community High School and Washtenaw Food Hub-Saturdays) from June through the middle of October. We will be accepting $100 deposits ($25 of that deposit is nonrefundable if you choose to cancel your share) to reserve your share for 2013 starting now. 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. Ideally it would be great if you were able to pay in 2 or 3 installments, but keep in mind that if you pay in $100 amounts 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 forget to send a check. Also, several members actually postdate checks with monthly payments ahead of time, which works very well for us too.

Please ask for a Registration Form at the Distribution Sites, and it will be sent online later this week. 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

SWEET POTATO, BROCCOLI, AND TOMATO STEW (from Farmer John’s Cookbook: The Real Dirt on Vegetables by John Peterson) Serves 4.
2 Tbsp. olive oil
1 large onion, sliced
4 cloves garlic, thinly sliced
1- 28 oz. jar stewed tomatoes (or 3 to 4 cups cut up fresh ones)
2 cups cooked or canned garbanzo beans, drained
1 ½ cups chicken or vegetable stock or water
3 medium sweet potatoes (about 1 pound, cubed)
1 medium broccoli or cabbage, cut into large chunks (about 2 cups)
Salt and freshly ground pepper

Heat the oil in a soup pot over medium heat. Add the onion; cook until soft, about 5 minutes. Stir in the garlic and cook for 1 minute. Add the tomatoes, garbanzo beans, stock, and sweet potatoes. Simmer, partially covered, for 15 minutes. Add the broccoli, cover, and simmer until the sweet potatoes and broccoli are tender, about 5 minutes. Season with salt and pepper to taste.

BROCCOLI RAAB WITH LEMON & GARLIC (from COOKS.COM)
1 1/2 lb. broccoli raab (rapini), wash & discard coarse stem ends
2 tsp. minced garlic
3 tbsp. butter
2 tbsp. minced fresh parsley
2 tsp. fresh grated lemon rind

In a heavy kettle cook the broccoli raab covered in very little water until stems are tender. Sauté garlic in butter over medium heat 3 minutes. Drain the broccoli raab, toss with garlic mixture, parsley, salt and pepper. Garnish with lemon rind.

Tantre Farm CSA Newsletter
WEEK 18
Sept. 23-29, 2012

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.

Keep in mind that the internet is overflowing with information, including pictures of almost everything that we grow. Also, we have two sections on our website to help you identify unfarmiliar produce with color images including descriptions of appearance, taste, nutrition, uses, storage, and seasonal information. You can find this under “CSA Info” on the “Veggie ID” page and also under “Recipes”, the section is called “Produce Information Organized by Plant Part”. We already have some ideas on how to make it easier for you to use (especially an alphabetical tag list of produce), but it’s as good as it gets for this season. Please feel free to pass along any ideas you may have to make it more user friendly.

THIS WEEK’S SHARE

ARUGULA: an aromatic, bright green, salad green with a peppery mustard flavor; rich in iron and vitamins A and C. See Week 1 for usage and storage information.

GREEN BEANS: You will receive Northeaster (also known as Italian or Romano beans; huge, wide, flat, buttery, 8 inch long pods) or Fortex Green Beans (extra long, stringless, round, dark green pods; tender and delicious). See Week 7 newsletter for storage information.

BEETS (without tops): You will receive Red Ace (round, smooth, deep red roots with sweet flavor). See Week 3 for storage and usage information.

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.
How to store: store loosely in plastic bag for up to a week

LACINATO KALE: dark green, noncurled, blistered leaves, but heavily savoyed. See Week 16 for storage and usage information.

SWEET CORN (Montauk): small, fancy, bicolor kernels on 8” long ears with superior, sweet flavor. Remember to break off the tips of the corn if damaged with the corn borer or the corn earworm. 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 15 for storage and usage 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 Herbs: Parsley –flat, glossy, dark green leaves, Black-stemmed Peppermint–leaves are good as a hot or iced tea, and add a delicious flavor when minced and added to cooked peas, carrots, potatoes, salads, and fresh strawberries, 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) or 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. Store in jar of water.
**NO BASIL THIS WEEK.

HOT PEPPERS (optional): You may choose from Jalapeño (small and conical pepper, ranging from green to red with medium hot flavor) Korean Red (small, curved, greenish-reddish shape; very hot), Serrano (cylindrical fruit with excellent, very hot flavor; considered a chili pepper; usually eaten fresh green not dried), Padron (heirloom pepper famous in Spain; 2 to 3 inch long red fruit, which are hot; serve sautéed in olive oil with a little sea salt, or chop into many other dishes), or Shishito (sweet, mild, slender Japanese chiles about 2 to 4 inches with squarish end; often used in stir-fried dishes, salads, or as a pickled condiment). See Week 10 for storage & usage information.

SWEET BELL PEPPERS: You will receive Green Bell (large blocky green skins with fruity, sweet flavor) or Red Knight Bell (big, blocky, thick-walled, green-to-red pepper with sweet flesh). See Week 11 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) or 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. See Week 8 on storage information.

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). See Week 1 for usage and storage information.

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

TOMATOES: You may choose from a variety of tomatoes, which may include some of the following: San Marzano (early, large classic Italian roma tomato; meaty flesh makes for good sauce and paste), Buffalo Ruby Red (long popular, Dutch beefsteak, red tomato; good for slicing), Geronimo (newer variety but already one of the most widely used beefsteak varieties; fruits are very large, firm, nice red color and good taste.), Green Zebra (ripe as a green fruit with a yellow blush and darker green stripes; delicious, tangy salad tomato; beautiful sliced into wedges for salads), or Brandywine (large, heirloom, beefsteak tomato–often over 1 lb.–with a deep pink skin and smooth red flesh; known as one of the best-tasting tomatoes). See Week 11 for usage and storage information.

U-PICK FLOWERS (only available on the farm): A bouquet per household of up to 15 stems will be part of your share. Bring a vase or jar for the ride home, if needed.

WINTER SQUASH: You will receive Buttercup Kabocha (green, blocky, with a gray “button” on the blossom end; thick, dry, deep orange flesh; medium-dry and sweet; very dry at harvest, sweeter after a few weeks; dry storage) or Butternut (light, tan-colored skin; small seed cavities with thick, cylindrical necks; bright orange, moist, sweet flesh; longest storage potential of all squash). See Week 16 for usage and storage information.

ANNOUNCEMENTS

1. MISSING PICK UP DAYS: Please keep in mind if you miss your pick up day, it is extremely helpful to make contact with us that day or the next for picking up your share at the farm anytime the following day. After that it will be too late.

2. FALL WORK PARTY/END-OF SEASON POTLUCK will be this Sunday, Sept. 30, between 1-4 P.M. Our end-of-season potluck will also be at this time, so please bring an hors d’oeuvre, snack, or refreshment to pass. Members are invited to bring family and friends to help harvest squash, pumpkins, and potatoes before the first frost. You may also come just to enjoy the farm and walk around to see the produce and the animals, or just eat at the potluck around 3 or 4 P.M. We also will have sit-down activities, such as onion or garlic cleaning or dried bean shelling. Lots of kid-friendly activities, such as wagon rides, feeding animals, and bubbles. All who come will be able to take something home with them, such as a pumpkin or a winter squash. Please dress appropriately for the weather, since it will be scheduled rain or shine.

3. EXTENDED FALL CSA SHARE AVAILABLE FOR 2012: We are offering an Extended Fall CSA Share for $96 for 3 weeks from Oct. 14 through Nov. 3. Registration forms were attached to a more detailed email notice this week, and also will be available at every distribution site for the rest of the season. 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 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. The other distribution sites and days are the same.

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 $108. This share will be available for pick up only on Nov. 17, 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 were 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.

5. HARVEST AT THE FARM: Please call ahead if you plan to u-pick or pick up on other days besides Wed. and Fri., so we can make sure someone is around to help you.
Already-Picked Tomatoes–Members– $0.75/lb. Non-members–$1/lb.
U-pick Kale–$0.50/lb Easy to freeze or put into other dishes
U-pick Fresh Flowers– You may pick 1 bouquet of up to 20 stems per household as part of your share. Extra bouquet: $4

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

RECIPES

RAPINI WITH SPAGHETTI (The Victory Garden Cookbook by Marian Morash)
1 bunch rapini (broccoli raab)
1 sweet bell pepper (optional), thinly sliced
1/2 lb. spaghetti
1tbsp. chopped garlic
6 tbsp. olive oil
2 cups water or chicken stock
2 tbsp. butter
Salt and freshly ground pepper
Parmesan cheese

Wash and peel broccoli raab, and cut into 2 3 inch pieces; set aside. Break spaghetti into 2 3 inch pieces. In a large sauté pan, cook garlic in oil for 1 minute. Add pepper slices, cook slightly, and stir in raab, spaghetti, and water or stock. Cover and cook over medium heat, stirring frequently, for approximately 10 minutes, adding additional water if necessary. When broccoli raab is tender, and spaghetti cooked, remove the cover, reduce any pan liquids, and stir in butter. Season to taste and serve with Parmesan cheese. Serves 4.

CARAWAY-FLECKED QUINOA WITH PURPLE POTATOES (by Lorna Sass, 2008) Serves 4 to 6.
1/2 pound purple potatoes, scrubbed and trimmed (no need to peel)
2 tablespoons olive oil
1 medium red onion, finely chopped
2 cloves garlic, minced
1 teaspoon caraway seeds
1 3/4 cups vegetable broth or water
1 cup quinoa
1/2 teaspoon salt, or to taste

Cut the potatoes into matchsticks about 1-inch long and 1/4-inch thick. In a heavy, 3-quart saucepan, heat 1 tablespoon of the oil over medium-high heat. Add the onions, garlic, and caraway seeds. Cook, stirring frequently, until the onions are limp and begin to brown, 3 to 5 minutes. Add the broth and salt (use less if broth is salted), and bring to a boil. Stir in the quinoa and potatoes. Cover and reduce the heat to medium. Cook until the potatoes are tender and the quinoa is translucent, 13 to 15 minutes. Stir in the remaining tablespoon of olive oil and more salt, if needed. Serve warm or at room temperature.

RECIPE FOR BAKED STUFFED POTATO (from www.potato.ie)
6-8 largish Potatoes (Kerr’s Pinks)
4oz Bacon
1 Onion
Butter or Margarine
Parsley
4oz Cheddar Cheese

Bake potatoes. When cooked, allow to sit for about 3 minutes. Cut off top, scoop out potatoes, mash and mix with cooked bacon, chopped onion, butter and parsley. Season and fill the potato shell. Cover with grated cheese. Bake in a hot oven for 15 minutes. Serve and enjoy!