Week 6, July 1-7, 2012

Posted on by October 13, 2017

Tantre Farm CSA Newsletter
WEEK 6
July 1-7, 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.

We also try to keep the formatted newsletter to a 2-page minimum, which means that we don’t list all the share items’ descriptions every week, but refer you to previous newsletters for information on items that have already appeared in your shares. Keep in mind the internet is overflowing with information, including pictures of almost everything that we grow.

THIS WEEK’S SHARE

FAVA BEANS: (also called faba bean, horse bean, or broad bean) the pod is inedible and looks like a large bean pod; the bean seed resembles a very large lima bean with a tart, pungent flavor. See Week 4 for usage and storage information.

BEETS & GREENS: medium-tall, red-veined green leaves with beets attached. * The beet greens can be used like spinach or Swiss chard. See Week 1 for usage and storage information.

CUCUMBERS: You will receive 1 long, cylindrical, green-skinned fruit of the gourd family with mild, crisp flesh. The thin skin doesn’t need peeling, unless waxed for longer shelf life in stores.
How to use: raw or pickled in salads or sandwiches, can also be julienned, sautéed, or baked.
How to store: store them in a sealed plastic bag in refrigerator crisper drawer for up to a week; use up leftovers as soon as possible.

FRESH 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.
You may CHOOSE ONE from the following:
Italian Flat-leaf Parsley—flat, glossy, dark green leaves have a strong parsley/celery flavor for use dried or fresh; high in vitamins A and C, and other minerals, such as iron. See other “Parsley” recipes in “A to Z” cookbook.
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.
Black-stemmed Peppermint–superior fragrance and flavor; forest green leaves with deep purple veins and stems.
Rosemary—pine needle-like leaves used with potatoes, bread doughs, risottos, mixed vegetables, and meat dishes, especially lamb, as well as in sweet dishes such as lemonade, creams, custards, and syrups.

KALE: You will receive 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.

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

LETTUCE: You will receive Red or Green Leaf, Romaine, or Oak.
See Week 1 for usage and storage information.

SUMMER ONIONS: slightly larger bulbs (“baby bulb onions”) than green onions, but both bulb and leaves are still edible; can be prepared like cippolini onions. See Week 5 for usage and storage information.

SHELLING PEAS: You will receive Shelling Peas (easy to shell with delicious flavor for fresh eating and freezing) Chew on the pod to test if they are edible pods or tough-skinned shelling pea.
See Week 2 for usage and storage 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.

SWISS CHARD (Rainbow Mix): close relative of garden beets; multi-colored, large veined, semi-crinkly, dark green leaves; mild flavor; good source of vitamins A, E, & C, as well as iron & calcium.
How to use: greens can be prepared like spinach, and stalks like asparagus; good steamed, sautéed, stir-fried, and in soups.
How to store: wrap in damp cloth in a plastic bag and refrigerate for up to 2-4 days.
How to freeze: Chard leaves freeze easily. Chop leaves, blanch for 3 minutes, dunk in cold water immediately, drain, and freeze in freezer containers/bags.

WHITE HAKUREI TURNIPS without the GREENS: A white salad turnip with round, smooth roots that have a sweet, fruity flavor with a crisp, tender texture. See Week 1 for usage and storage information.

ANNOUNCEMENTS

1. VACATIONS or OUT OF TOWN: Please remember to contact us at least by Sunday to make changes in pick up days or locations (yes, we do have pick up on the 4th!). Also keep in mind that changes need to be made within the same week (Sun.-Sat.), not into the next week of distribution.

2. SUMMER WORK PARTY/OPEN HOUSE Sunday, July 15 or 22 between 1-4 p.m. We are still deciding on the actual date based on a musician’s availability, possible snow cone maker’s commitment, and other fun activities to take your mind off thoughts of the heat. Feel free to send us your preferred date and we’ll consider that too! With the high temperatures this summer, this particular Work Party will be more of an Open House with more shade-related activities such as cleaning garlic, stringing herbs for drying, or shelling peas. For the hard core gardener types weeding will be possible too. Kids (and adults) may want to cool down with a “flower fountain” sprinkler, wading pool, and possibly even a “Slip and Slide”! Members are encouraged to bring family and friends to Tantré Farm for a wagon ride and getting to know fellow community members. This is a voluntary event with a potluck included. Please feel free to bring a snack or refreshment to pass that folks can feast on throughout the afternoon as well. You can visit the two new baby calves born within the last 2 weeks as well, along with several young chicks. We look forward to showing you the farm!

3. NEW!! Bike-in Movie Nights! We invite you to outdoor movies about FOOD at the Washtenaw Food Hub while eating local food snacks. (Drivers are also allowed and embraced.) Showtime at 9:30. Donations accepted. Bring a chair or a blanket. The next movie showing is on July 13 called “Asparagus: Stalking the American Life”. Visit www.bikeinmovienight.com for all the details!

4. WEEDING VOLUNTEERS NEEDED: Thank you to our 10 to 15 minute weeders. They are really making a difference! If anyone else is interested in helping out, just let us know.

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

VISITING THE FARM
BY CSA member, Alisse Portnoy

One really hot day two summers ago, some Tantre workers shared some of their melon with us while we were saying hello to a few calves, and they encouraged my then-two-year-old daughter, Jessica, to feed her rinds to those calves. That week at home, Jess insisted we save our melon rinds for the cows. By the end of the summer, we were saving everything we might otherwise compost “for the cows.” And still, two years later, every week we bring food for the cows. Now, Jess feeds some to the calves and the goat, and some to the big cows. Some food she dumps in so she can pet the cows and scratch around their horns while they eat; the rest of the food she lets the cows eat from her hands (they have very rough tongues and very sweet demeanors). Last summer, the chickens were our first stop. This summer, it’s almost always the cows.

Last summer, Deb gave Jess a project. Would Jess visit with the new chicks each week, hold as many as she could, so they would get used to being held? Yes! We started the day after the chicks arrived, and the following week we brought a wooden sign that Jess painted to welcome the chicks to Tantre. We watched those chicks grow every week – they grew almost as fast as Jess! And now, Jess visits those full-grown chickens each week, picks a few up, feeds them some grain, and collects their eggs (she no longer needs me to help her reach under the hens, and she always says “thank you, chickens!” when she collects them). She’s learned a lot interacting with those chickens. Two summers ago, it was how to stand still and be patient so they would walk up to her and eat greens from her hand. It was being gentle with those eggs and how warm and smooth and wonderful they feel when first collected and how terrific they taste the next day; it was matching feathers on the ground to the chickens from which they had fallen. Then it was returning baskets and closing the gate after our visits, and then deciding whether to brave the chickens’ pecks when they came close. Now it is how to navigate their swarms when she has grain in her bucket and the best ways to pick them up so they (and she) remain calm and comfortable and content. So very content she is, and engaged, and proud, and totally present.

But cows and chickens are maybe an hour or two of the six or seven hours we spend together at Tantre every Friday from April through October (and every few weeks during the winter, too). We also play with Kalli and Dingo, Tantre’s dogs. We harvest some of our food for the week (recently quarts of strawberries and peas, of course, but in the past year everything from spinach to carrots to beets to raspberries to tomatoes to broccoli and more (Jess’s favorite are carrots!), we play on the hay bales and the walnut tree swings (oh those walnut tree swings! giggles and glee every single week). We talk with the farmers and we eat a lot. We sit on the grass and wander the farm and look and listen and get wonderfully dirty. And then we go home, eat food we’ve watch grow, talk about the farmers who grow it and the land that nourishes it, and look forward all week to going back again.

RECIPES

TANTRÉ FARM SLAW (Very refreshing) Serves 4.
2 medium beets, grated
3 large carrots, grated
1 kohlrabi, peeled and grated
1 medium onion (optional)
sesame or sunflower seeds, toasted
olive oil
lemon juice
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, mint, parsley, etc.

SHAVED SUMMER SQUASH SALAD (from Bon Apetit June 2011)
3 Tbsp. whole almonds
1 lb. summer squash or zucchini
2.5 Tbsp. extra-virgin olive oil
2 Tbsp. lemon juice
1 minced garlic clove
Kosher salt and freshly ground black pepper to taste
Few handfuls of arugula (or beet greens, kale, lettuce)
Pecorino cheese

Roast almonds and coarsely crush. Meanwhile, trim the ends off the squash/zucchini. Using a vegetable peeler, thinly slice the squash lengthwise into strips and transfer to a large bowl. In a small bowl, whisk together olive oil, lemon juice, garlic, and salt to taste. Pour dressing over squash. Let stand for a few minutes, then add a few handfuls of arugula or other green. Shave a little Pecorino cheese over the squash and toss. Season with kosher salt and freshly ground black pepper. Garnish with crushed almonds.

HERB BLENDER DRINK
Wash and remove leaves from 1 bunch of peppermint, anise hyssop, or lemon balm. Blend leaves in blender with 6-8 ice cubes and about 2 quarts of water. Drizzle sweetener (sugar, honey, maple syrup) to taste. Strain through a sieve into a pitcher. Add some whole ice cubes to a glass. Very refreshing! We HIGHLY recommend it!

HOPE YOU HAVE AN ENJOYABLE 4TH OF JULY!

Week 5 – June 25-30, 2012

Posted on by October 13, 2017

Tantre Farm CSA Newsletter
WEEK 5
June 25-30, 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.

We also try to keep the formatted newsletter to a 2-page minimum, which means that we don’t list all the share items’ descriptions every week, but refer you to previous newsletters for information on items that have already appeared in your shares. Keep in mind the internet is overflowing with information, including pictures of almost everything that we grow.

THIS WEEK’S SHARE

FAVA BEANS: (also called faba bean, horse bean, or broad bean) the pod is inedible and looks like a large bean pod; the bean seed resembles a very large lima bean with a tart, pungent flavor). See Week 4 for usage and storage information.

BABY BEETS & GREENS (mostly): medium-tall, red-veined green leaves with small beets attached. * The beet greens are especially delicious right now, and can be used like spinach or Swiss chard. See Week 1 for usage and storage information.

FRESH GARLIC: a bulb of several papery white cloves; believed to help in fighting infections, cancer prevention, bolstering the immune system, lowering blood pressure and preventing heart disease, used as an expectorant or decongestant, and at least some people believe that it can ward off vampires and insects.
Cooking tips: To mellow garlic’s strong flavor opt for longer cooking; to enjoy its more pungent flavors and increased medicinal benefit, use it raw or with minimal cooking.
-How to use: minced raw in salad dressings, sautéed and added to stir-fries, meats, vegetables; 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: fresh garlic can be stored in an open, breathable basket in a cool, dark place for many months; 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.

FRESH HERBS: In general, store herbs upright with cut stems in 1 or 2 inches of water and refrigerate for up to 2 weeks.
You may CHOOSE ONE from the following:
Anise Hyssop— catnip-like, soft, sweet, anise-scented leaves are used as a seasoning, as a delicious licorice-flavored tea, and in potpourri. It was used medicinally by Native Americans for coughs, fevers, wounds, and diarrhea.
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. You can also chop fresh chives and freeze them with water in ice cube trays to use later when needed.
Lemon Balm– these fragrant lemon-minty leaves make a delicate herbal tea, served hot or cold; good addition to lettuce or fruit salads and ice cream; nicely paired with grilled fish or lamb and tossed with steamed vegetables; also aids in depression, tension, or nausea.
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; leaves are shaped like spinach, but paler green in color; high in vitamin A and contains some calcium, phosphorous, potassium, magnesium, and vitamin C; refrigerate in plastic bag for up to 3 days.

KALE: You will receive Fizz Kale (A new, unique kale with finely lobed, deep emerald green leaves; ideal stir-fry greens with a delightful zing and texture) 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 for usage and storage information.

LETTUCE: You will receive Red Cherokee or New Red Fire lettuce.
See Week 1 for usage and storage information.

SUMMER ONIONS: slightly larger bulbs (“baby bulb onions”) than green onions, but both bulb and leaves are still edible; can be prepared like cippolini onions.
-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 or plastic bag in fridge for 2 to 7 days.

SHELLING or SNAP PEAS: You will receive Shelling Peas (easy to shell with delicious flavor for fresh eating and freezing) or Sugar Snap Peas (“round” pod of edible-pod pea). Chew on the pod to test if they are edible pods or tough-skinned shelling pea.
-How to use: Add shelled peas to soups, stews, sautés, or stir-fries. Blanch or steam for 2-4 minutes only until color is bright green. Snap peas can be eaten raw in salads or cooked quickly as in stir-fries or deep fry in tempura batter.
-How to store: Refrigerate in plastic bag for 4-5 days. If kept too long, their sweet flavor and crisp texture diminishes.
-How to freeze: Peas freeze well, but will lose their crunchy texture. Blanch for 2 minutes (shell peas must be shelled first), rinse with cold water, drain, and pack into freezer containers.

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); great source of vitamins A & C, potassium, and calcium; approximately 94% water, so replaces lost fluids during summer heat. *Keep in mind “zucchini” and “summer squash” are basically interchangeable in recipes.
-How to use: use in salads, dips, grilled, casseroles, stuffed, or mashed with butter and seasonings
-How to store: store in plastic bag in refrigerator for up to 1 week.

WHITE HAKUREI TURNIPS and GREENS: A white salad turnip with round, smooth roots that have a sweet, fruity flavor with a crisp, tender texture. See Week 1 for usage and storage information.

ANNOUNCEMENTS

1. VACATIONS or OUT OF TOWN: Please remember to contact us at least by Sunday to make changes in pick up days or locations, especially with the 4th of July vacations coming up (yes, we do have pick up on the 4th!). Also keep in mind that changes need to be made within the same week (Sun.-Sat.), not into the next week of distribution.

2. U-PICK AT THE FARM: Please contact us ahead of time by e-mail or phone unless you are picking on a Farm Distribution Day (Wed. or Fri.). Best days to come for u-pick are Mondays, Wednesdays, Thursdays, and Sundays, since our workers have not picked as much on those days. No u-pick available on Sat. mornings, since we are at two Farmers Markets then.
Strawberries–$5/qt. You can pick into our quart baskets, but to take them home, please bring your own containers or transfer them into donated berry containers at the Distribution Shed. This is slowing down, but you can try your luck, if you like.
Shelling & Snap Peas–$1/lb. Come and get peas for freezing.

3. WEEDING VOLUNTEERS NEEDED: There are always a generous amount of weeds on the farm. If you are interested in helping out–even if it’s just for 10 or 15 minutes before you pick up your box at the farm, come join us. Please contact us any day of the week or evenings until dark. We could really use the help with the weeds right now. Thanks for volunteering!

4. PICK UP TIMES & LOCATIONS REMINDER:
Ann Arbor Farmers’ Market (Wed.)–7 A.M. to 12 P.M.
Farm (Wed.)–10 A.M. to 7 P.M.
Washtenaw Food Hub (Wed.) –6 P.M. to 8 P.M.
Farm (Fri.)–2 P.M. to 7 P.M.
Community High School (Sat.) –7 A.M. to 12 P.M.
Washtenaw Food Hub (Sat.)– 7 A.M. to 12 P.M.
Chelsea Farmers’ Market (Sat.)–8 A.M. to 12 P.M.

REALIZING REALITY
By Shaun Schoonover (2012 Tantre Farmer)

For the bulk of our civilized life, humans have found themselves sucked into a distracting game of heaven and hell, as we unwittingly fashioned our own hell on earth through a thousand missteps and once realized pulled an about face to scramble for a redemptive heaven through utopian backpedaling, never realizing that both are endpoints to oblivion, fully removed from here and now, this world. There is a working paradigm that exists, one that we are free to draw from, from which others still do, if only we are willing to forget what we think we know and throw out our domesticated blinders.

Richard often speaks of balance in our day to day scrambling, and though it has slipped from the lips of a thousand sages and New Age “propheteers” and at risk of becoming just a chattered banality, it is a sensible road to walk down. Frequently, we find ourselves split into two insensible polarities as it regards “nature”: the cynic that sees it through the eyes of Hobbes as “nasty” and “brutish,” in need of a conquering and taming touch, and the sentimentalist that embraces it as a nurturing yet fragile mother, tucking away any of the severe truths that mar that idyllic whimsy, such as the reality that living takes life, that death is part and parcel of Life. These are both unfortunate views, sprung from a culture that has nearly detached itself completely from its earthly home. Life is, paradoxically, both and neither of those aforementioned. It is the slight tension, the pushing and pulling of these opposites, that creates our reality. Some people see only chaos because the only order they know is the one imposed by us, but the world does not need us to tame it. The world does not need us to save it or steward it, either. It was here ages before us, functioning quite swimmingly, and will likely remain so for some time to come after our kind has passed. What the world needs more than anything is for us to once again live like we belong to it and not it to us. There is no “nature,” no “out there.” We are inextricably imbedded into this community of life, and our daily lives resonate through it all like the ripples broadcast from a stone tossed in the pond. To be mindful of this, to be humbled by this, may just serve to alter the course of our careening vehicle and steer us from the edge of oblivion.

Sustainable food does not need idealism for it to succeed. It needs clarity and common sense, something that the sparring factions of either side of the divide are often lacking. Ideals can quickly rot into hollow idols that easily shatter under the hammer of reality. I say this not to discourage lofty aims but to merely warn that there is a difference between reaching for the stars and simply having one’s head in the clouds. Our ancestral heritage, all that lies behind and precedes that moment the first seed was sown and cultivated, can teach us much, despite what our vanities wish to believe. These days, we could benefit from less doing and again live up to our title: human being. Perhaps, then, we can come to our senses and recover “from centuries of taming.”

RECIPES

SUMMER SQUASH AND EGGS (Mad Mares Cookbook)
2 cloves garlic, minced
butter or olive oil
2 medium squash, sliced into thin rounds
3 eggs, beaten

Sauté garlic over medium heat in skillet with olive oil. Add squash before garlic browns, sauté covered for several minutes, flipping squash to cook all sides. Squash should be translucent and soft. Add eggs and scramble with a spoon, until eggs are just cooked; do not overcook. Salt and pepper to taste.

THE VERY FRESHEST GREEN DRESSING (from The Rolling Prairie Cookbook by Nancy O’Connor)
1 bunch sorrel for tangy, lemony flavor (or parsley)
2 garlic cloves, chopped
1 small shallot (or summer onion), chopped
Juice of 1 lemon
6 Tbsp. olive oil
1 Tbsp. red wine vinegar
½ tsp. salt
Freshly ground black pepper

Combine all ingredients in a food processor and blend to create a smooth sauce. Allow to sit several hours before serving, so that flavors have time to blend. Adjust seasonings if necessary. Although best used when fresh, this dressing will keep for 5 to 6 days covered in the refrigerator.

Week 3 – June 10 – 16, 2012

Posted on by October 13, 2017

Tantre Farm CSA Newsletter
WEEK 3
June 10-16, 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.

We also try to keep the formatted newsletter to a 2-page minimum, which means that we don’t list all the share items’ descriptions every week, but refer you to previous newsletters for information on items that have already appeared in your shares. Keep in mind the internet is overflowing with information, including pictures of almost everything that we grow. We also have pictures and descriptions of most of our produce on our website under CSA Info… Veggie ID.

THIS WEEK’S SHARE

ASPARAGUS: You will receive green, purple, or white variety. See Week 1 newsletter for more information.
– 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.

BABY BEETS & GREENS: small, round, smooth, deep red baby roots with sweet flavor and medium-tall, red-veined green leaves.
* The beet greens are especially delicious right now. See recipe at end of newsletter for greens and beet recipes.
-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.

GARLIC SCAPES: slender green stems with a slight bulge at the bottom; can be substituted for garlic cloves in recipes.
– How to use: mild garlic flavor, so delicious chopped in salads, roasted, and sautéed.
– How to store: put in refrigerator in plastic bag for up to 2 weeks.

FRESH HERBS: Everyone will receive a bunch of Cilantro (the flat, delicate, lacy-edged leaves and stems of the coriander plant, which look a lot like flat-leaf parsley, but have an almost citrus fragrance that lends itself to highly spiced foods).
– How to store: In general, store herbs upright with cut stems in 1 or 2 inches of water and refrigerate for up to 2 weeks.
*In addition, you will all be able to make a choice of 1 out of 3 other herbs:
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. You can also chop fresh chives and freeze them with water in ice cube trays to use later when needed.
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; leaves are shaped like spinach, but paler green in color; high in vitamin A and contains some calcium, phosphorous, potassium, magnesium, and vitamin C; refrigerate in plastic bag for up to 3 days.

KALE: You will receive Red Russian Kale (the stems are purple, and leaves are deep gray-green, purple-veined, flat, non-curled, and tooth-edged.) or Lacinato Kale (dark green, noncurled, blistered leaves, but heavily savoyed). See Week 1 newsletter for more information.
– How to use: for salads, soups, and light cooking
– How to store: keep in plastic bag or damp towel in refrigerator for up to 1 week

LETTUCE: You will receive Red/Green Leaf, Romaine, or Oak.
– How to use: raw in salads, sandwiches, or use in soups
– How to store: refrigerate in plastic bag for 3-5 days

SUGAR SNAP PEAS: “round” pod of edible-pod pea; Chew on the pod to test if they are edible pods or tough-skinned shelling pea.
How to use: Snap or snow peas can be eaten raw in salads or cooked quickly as in stir-fries or deep fry in tempura batter.
How to store: Refrigerate in plastic bag for 4-5 days. If kept too long, their sweet flavor and crisp texture diminishes.

RADISHES: You will receive Pink Beauty (pink-colored root with mild, spicy flavor) or Amethyst (bright purple skin and crisp, mild white flesh).
– How to use: raw, roasted, used in soups, sliced in salads, sandwiches, or stir-fries, grated in slaws; Radish greens are delicious in soups or stir-fries.
– How to store: refrigerate in plastic bag/damp towel for 1-2 weeks.

SPINACH: large, crisp, dark green leaf. See Week 1 newsletter for more information.
– 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.

STRAWBERRIES: You will receive 1 quart this week. See Week 1 newsletter for more information.
How to store: Do not wash until you are ready to consume them. Place them on a paper towel in a tightly-covered container in the refrigerator for 2 to 3 days.
How to freeze: Freeze whole strawberries hulled and washed on cookie sheets and put in freezer bags.

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

ANNOUNCEMENTS

1. 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.

2. PAYMENTS DUE: If you still owe money on your Balance Due, 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

3. CSA COOKBOOKS: 2 handy cookbooks are for sale called “From Asparagus to Zucchini: A Guide to Cooking Farm-Fresh Seasonal Produce” for $15 and “Saving the Seasons: How to Can, Freeze, or Dry Almost Anything” for $20. Both cookbooks will be available until we run out.

4. WEEDING VOLUNTEERS NEEDED: There are always a generous amount of weeds on the farm. If you are interested in helping out–even if it’s just for 10 or 15 minutes before you pick up your box at the farm, come join us. Please contact us any day of the week or evenings until dark. We could really use the help with the weeds right now. Thanks for volunteering!

5. NEW!! Bike-in Movie Nights! We invite you to outdoor movies about FOOD at the Washtenaw Food Hub (4175 Whitmore Lake Road, Ann Arbor) while eating local food snacks. (Drivers are also allowed and embraced.) Showtime at 9:30. Donations accepted. Bring a chair or a blanket. The next movie showing is on June 22 called “Weight of the Nation: Challenges”. Visit bikeinmovienight.com for all the information!

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

RECIPES

MEXICAN STYLE FRIED RICE
3 cups cooked rice (either freshly cooked or leftover is fine too)
2 tablespoons tomato paste
3 cloves garlic, minced, OR 3 Tbsp. minced garlic scapes
1 onion, chopped
1/2 head cabbage, julienned
1 bunch sweet potato greens, chard, or beet greens, chopped
2-6 jalapenos, minced (use 6 without seeds for milder rice with lots of flavor, 6 with seeds for a spicy rice)
1 tablespoon red wine vinegar
1 cup chopped tomato (optional)
1 bunch chopped cilantro (optional)
salt
pepper
oil of your choice

In a heavy skillet (cast iron if you have it, or a wok will work fine), heat oil on medium high heat. Add the cabbage and greens and cook until wilted. Season to taste with salt and pepper. Remove from pan and set aside. Using a bit more oil, still with medium high heat, stir fry the peppers, onion and garlic for 3-4 minutes. Add the tomato paste and cook for a minute more. Add the rice and increase the heat to high. Stirring almost constantly, cook this mixture for about 5 minutes and season to taste. This is where you make your rice crispy if you like it this way. Add the red wine vinegar, reserved cabbage and greens and cook until heated through. Toss with tomato and cilantro if desired and serve immediately.

SNAP PEAS AND GARLIC SCAPES
3/4 lb snap peas, strings removed
4 garlic scapes, chopped to 1-inch lengths
2 Tbsp balsamic vinegar
2 Tbsp olive oil
2 Tbsp butter

Heat olive oil and butter together, and sauté garlic scapes and peas together until just crisp tender. Dress with balsamic vinegar and serve.

SPINACH STRAWBERRY SALAD (From Asparagus to Zucchini by MACSAC) Serves 4. Sesame seeds
2 Tbs. sugar
2 Tbs. red wine vinegar
minced garlic or garlic scape to taste
dry mustard to taste
salt and pepper to taste
1/4 cup salad oil
1 bunch spinach, cleaned & stemmed
1 cup strawberries, sliced or chunked
1 1/2 tsp. fresh dill or 1/2 tsp. dried
Toast sesame seeds in dry skillet or hot oven for several minutes, tossing often; let cool. Combine sugar, garlic, dry mustard, salt and pepper. Whisk in oil in thin stream. Toss with spinach, strawberries, dill, and sesame seeds.

ASPARAGUS GUACAMOLE
5-6 asparagus spears
¼ cup cilantro, chopped
½ lime, juiced
2 green onions, sliced thin
1 clove garlic, minced or 1 Tbsp. garlic scapes
1 tomato, seeded and diced
1 tsp Kosher salt

Break off woody ends of asparagus, blanch quickly and puree. Then add the rest of the ingredients to the pureed asparagus and puree the whole thing. Can be served on crackers, bread, or with vegetables.

week-4-june-17-23-2012

Posted on by October 13, 2017

Tantre Farm CSA Newsletter
WEEK 4
June 17-23, 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.

We also try to keep the formatted newsletter to a 2-page minimum, which means that we don’t list all the share items’ descriptions every week, but refer you to previous newsletters for information on items that have already appeared in your shares. Keep in mind the internet is overflowing with information, including pictures of almost everything that we grow.

THIS WEEK’S SHARE

FAVA BEANS: (also called faba bean, horse bean, or broad bean) the pod is inedible and looks like a large bean pod; the bean seed resembles a very large lima bean with a tart, pungent flavor; fresh fava beans should be shelled from pod if skin seems tough, but bean seed can be eaten raw, skin and all, if young enough.
-To skin fava beans: Blanch for 1 minute, then drain and cool. With your thumbnail, pull open the sprout end and squeeze the bean out of its skin.
-How to use: Stew skinned beans in a little butter, oil or cream seasoned with savory, thyme or sage. Sauté with other vegetables and toss with pasta. Good in soups. Lots of recipes on the internet.
-How to store: Store fresh, unshelled beans in the refrigerator up to a week; once shelled, blanched and skinned, favas can be frozen in plastic containers for longer storage; shelled beans are best used within a few days. See “Beans” for recipes in the A to Z Cookbook, if you have it, and also this newsletter. Delicious!

BABY BEETS & GREENS (mostly): medium-tall, red-veined green leaves with small beets attached. * The beet greens are especially delicious right now.
-How to use: greens can be substituted for spinach and chard.
-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.

FRESH HERBS: In general, store herbs upright with cut stems in 1 or 2 inches of water and refrigerate for up to 2 weeks.
You may CHOOSE ONE from the following:
Italian Flat-leaf Parsley—flat, glossy, dark green leaves have a strong parsley/celery flavor for use dried or fresh; high in vitamins A and C, and other minerals, such as iron. See other “Parsley” recipes in “A to Z” cookbook.
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.
Rosemary—pine needle-like leaves used with potatoes, bread doughs, risottos, mixed vegetables, and meat dishes, especially lamb, as well as in sweet dishes such as lemonade, creams, custards, and syrups; very strongly flavored, so use sparingly, finely chopped, or remove from dish after cooking; considered a memory stimulant and medicinally used for headaches.
Sage–an herb 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.

KALE: You will receive Red Russian Kale (the stems are purple, and leaves are deep gray-green, purple-veined, flat, non-curled, and tooth-edged.) or Green Curly (well-ruffled, curly green leaves on green stems; this variety makes a good, roasted “kale chip”). See Week 1 newsletter for more information.
– How to use: for salads, soups, and light cooking
– How to store: keep in plastic bag or damp towel in refrigerator for up to 1 week

LETTUCE: You will receive Red/Green Leaf, Romaine, Bib, or Oak.
– 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”): some of these are a bit bulbous, but full of great fiber and antioxidants, high in potassium and source of vitamins C and B-6.
-How to use: 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.

SHELLING PEAS: small, round green seeds in easy to shell pod with delicious flavor for fresh eating and freezing.
-How to use: Add to soups, stews, sautés, or stir-fries.
-How to store: Refrigerate in plastic bag for 4-5 days. If kept too long, their sweet flavor and crisp texture diminishes.

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

ANNOUNCEMENTS

1. VACATIONS or OUT OF TOWN: Please remember to contact us at least by Sunday to make changes in pick up days or locations, especially with the 4th of July vacations coming up (yes, we do have pick up on the 4th!). Also keep in mind that changes need to be made within the same week (Sun.-Sat.), not into the next week of distribution.

2. KID FARM HIKES: Come join us for a guided monthly exploratory walk around Tantre Farm starting this week on Friday, June 22, at 2 PM. We’ll use all our senses as we take an approx. 30 minute hike with CSA member, Sheila Schueller, and explore the farm’s fields, wetlands, and forest. Sheila teaches ecology and field biology classes at Eastern Michigan University and the University of Michigan. Meet at the Distribution Shed at 2 pm. No RSVP necessary, but if you email that you plan to attend, then we know to wait for you. Hikes will also be offered on July 27 and August 31.

3. NEW!! BIKE-IN MOVIE NIGHTS! We invite you to outdoor movies about FOOD at the Washtenaw Food Hub while eating local food snacks. (Biking is encouraged, but drivers are also allowed and embraced.) Showtime at 9:30. Donations accepted. Bring a chair or a blanket. The next movie showing is on June 22 called “Weight of the Nation: Challenges”. Visit bikeinmovienight.com for all the information!

4. U-PICK AT THE FARM: Please contact us ahead of time by e-mail or phone unless you are picking on a Farm Distribution Day (Wed. or Fri.). Best days to come for u-pick are Mondays, Wednesdays, Thursdays, and Sundays, since our workers have not picked as much on those days. No u-pick available on Sat. mornings, since we are at two Farmers Markets then.
Strawberries–$5/qt. You can pick into our quart baskets, but to take them home, please bring your own containers or transfer them into donated berry containers at the Distribution Shed.
Shelling & Snap Peas–$1/lb. Come and get peas for freezing.

5. WEEDING VOLUNTEERS NEEDED: There are always a generous amount of weeds on the farm. If you are interested in helping out–even if it’s just for 10 or 15 minutes before you pick up your box at the farm, come join us. Please contact us any day of the week or evenings until dark. We could really use the help with the weeds right now. Thanks for volunteering!

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

THE FARMER’S APPETITE
By Elizabeth Olenzek (2012 Tantre Farm intern)

Farm to Table is definitely a catchphrase of 2012, and it holds a special significance for Tantrè interns. We pass our afternoons in strawberry fields, pea patches, and shaded mushroom forests. We spend each day working with our hands and backs, perpetually picking and shifting. Our time given to the lives of plants, our energies directed toward the schedule of harvest and weed, harvest and weed.

The daily intensity of our work means its yields are particularly satisfying, especially when they extend beyond the reaches of the farm. As a group, we interns often venture into Ann Arbor to satisfy our farmhand appetites at one restaurant or another, choosing the establishments that hold a relationship with Tantrè such as Silvio’s Pizzeria, The Raven’s Club, Grange Kitchen and Bar, or Pacific Rim. These eateries provide the occasion for a bit of extravagance—we exchange our muddy overalls for clean ones, enjoy the attention of the always-welcoming chefs, and literally taste the fruit of our labors. Chewing a leaf of arugula that has been prepared by an incredible chef (as opposed to stuffing it into one’s mouth in the midst of harvest) really provides a blissful content centered on wholesomeness.

We plant the food, we pick the food, and we savor the food at its prime. This circularity is both ancient and complete, the beat of the farmer’s heart.

RECIPES

MOROCCAN BISSARA—or FRESH FAVA BEAN DIP (from Capay Organic Farm CSA “Farm Fresh To You” website)
1 to 1-1/2 lbs. fresh fava beans, shelled, peeled if large
3 tbs. fresh lemon juice
2 tsp. minced fresh flat-leaf parsley
1/2 tsp. ground cumin
4 tbs. extra-virgin olive oil
1/4 tsp. salt
pita wedges, raw carrots, or crackers for serving
Fill a medium saucepan with water and bring it to a boil. Blanch the beans for 2 or 3 minutes. Drain, reserving 3 tablespoons of the cooking liquid. Peel if the beans are large. In a blender or food processor, combine half the beans, the reserved liquid and the lemon juice. (Add more liquid if you prefer a thinner dip.) Process, scraping down the sides with a spatula, until the mixture is fairly smooth. Add the remaining beans and the oil, and process until smooth. Transfer to a serving bowl and stir in the salt and cumin. Sprinkle with the parsley. Serve with pita bread, vegetables, or crackers for dipping.

SESAME BEET GREENS (Learning to Eat Locally)
greens of 4 to 6 beets, cut off 1 inch from root
1 Tbsp. sesame oil
3 cloves garlic, crushed or minced garlic scape
1/4 c. sesame seeds
1 Tbsp. soy sauce
Rinse and dry beet greens. Slice them across the stem into 1 inch strips. Heat oil in a large skillet over medium high heat, tilting pan to coat. Stirring constantly with a spatula, toss in garlic, sesame seeds, and about half of the sliced beet greens. Shake on soy sauce and add remaining greens. Continue stirring until all greens have wilted and stems are tender (about 3 to 4 minutes). Move greens to a serving bowl and serve hot or at room temperature. 6 small servings.

ROSEMARY LEMONADE (from Farmer John’s Cookbook: The Real Dirt on Vegetables by John Peterson) Serves 2 to 4.
4 cups water
3 – 6 sprigs fresh rosemary
3/4 cup sugar (or more, to taste)
1/2 cup freshly squeezed lemon juice (about 3 large lemons)
Bring the water to a boil in a medium pot, and then reduce the heat so that the water barely simmers. Add the rosemary sprigs; cover and steep the rosemary for 45 minutes. Remove the pot from heat and remove the rosemary sprigs. (If necessary, strain the mixture to remove loose leaves.) Add the sugar; stir until dissolved. Set aside to cool. Put the lemon juice into a large plastic or glass container and add the cooled rosemary syrup; stir until well combined. Taste the lemonade and sweeten it with additional sugar if desired. Refrigerate until cold. For an extra summery kick, garnish each serving with a sprig of fresh lemon balm or mint.

Tantre Farm CSA Newsletter #2 June 3-14, 2012

Posted on by October 13, 2017

Tantre Farm CSA Newsletter
WEEK 2
June 3-9, 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.

We also try to keep the formatted newsletter to a 2-page minimum, which means that we don’t list all the share items’ descriptions every week, but refer you to previous newsletters for information on items that have already appeared in your shares. Keep in mind the internet is overflowing with information, including pictures of almost everything that we grow.

THIS WEEK’S SHARE

ARUGULA : an aromatic, bright salad green with a peppery mustard flavor, which is rich in iron and vitamins A and C.
-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.

GARLIC SCAPES: slender green stems with a slight bulge at the bottom (resemble chives, except for the bulge and often curled); the flower top of a garlic plant; tender and milder in flavor than mature garlic, but can be substituted for garlic cloves in recipes.
– How to use: mild garlic flavor, so delicious chopped in salads, roasted, and sautéed.
– How to store: put in refrigerator in plastic bag for up to 2 weeks.

FRESH HERBS: Because of this early warm weather, we have many herbs right now ready for harvest, so everyone will receive a bunch of Cilantro (the flat, delicate, lacy-edged leaves and stems of the coriander plant, which look a lot like flat-leaf parsley, but have an almost citrus fragrance that lends itself to highly spiced foods.
– How to store: 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. In addition, you will all be able to make a choice of 1 out of 3 other herbs:
Tarragon– delicate, licorice or anise-like flavor; an essential herb in French cuisine; exceptional in egg dishes, poached fish, chicken, salad dressings and with other vegetables.
Winter Savory– is a semi-evergreen, perennial herb; its strong spicy flavor goes well with beans and meat; medicinally it has antiseptic, aromatic, carminative, and digestive benefits, as well as relieves bee stings.
Black-stemmed Peppermint–forest green leaves with deep purple veins and stems, purple flowers; leaves are good as a hot or iced tea; adds a delicious flavor when minced and added to cooked peas, carrots, potatoes, salads, and fresh strawberries.

KALE: You will receive Green Curly (well-ruffled, curly green leaves on green stems; this variety makes a good, roasted “kale chip”) or Lacinato Kale (dark green, noncurled, blistered leaves, but heavily savoyed). See Week 1 newsletter for more information.
– How to use: for salads, soups, and light cooking
– How to store: keep in plastic bag or damp towel in refrigerator for up to 1 week

LETTUCE: You will receive Red/Green Leaf, Romaine, or Oak.
– How to use: raw in salads, sandwiches, or use in soups
– How to store: refrigerate in plastic bag for 3-5 days

SHELLING PEAS: small, round green seeds in easy to shell pod with delicious flavor for fresh eating and freezing.
How to use: Add shelled peas to soups, stews, sautés, or stir-fries.
How to store: Refrigerate in plastic bag for 4-5 days. If kept too long, their sweet flavor and crisp texture diminishes.

RADISHES: You will receive Pink Beauty (pink-colored root with mild, spicy flavor) or Amethyst (bright purple skin and crisp, mild white flesh).
– How to use: raw, roasted, used in soups, sliced in salads, sandwiches, or stir-fries, grated in slaws; Radish greens are delicious in soups or stir-fries.
– How to store: refrigerate in plastic bag/damp towel for 1-2 weeks.

SAUERKRAUT: We are pleased to offer a second jar of The Brinery’s sauerkraut. “Turnip the Love” Sauerkraut includes 3 types of Tantrè turnips and sea salt. 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, and must be REFRIGERATED.
– How to use: use as a condiment with any dish, especially meat dishes, salads, roasted veggies, or sandwiches.
– How to store: refrigerate up to 3 months or longer depending on how you like the flavor, since it will get stronger with more age.

SPINACH: large, crisp, dark green leaf. See Week 1 newsletter for more information.
– 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.

STRAWBERRIES: You will receive 1 pint of this member of the rose family; red, conical fruit with tiny white flowers. Enjoy!
How to store: Do not wash until you are ready to consume them. Place them on a paper towel in a tightly-covered container in the refrigerator for 2 to 3 days.
How to freeze: Freeze whole strawberries hulled and washed on cookie sheets and put in freezer bags.

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

ANNOUNCEMENTS
1. 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. 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.

3. PAYMENTS DUE: If you still owe money on your Balance Due, 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.

4. CSA COOKBOOKS: We will have 2 handy cookbooks for sale this season. The first one is called “From Asparagus to Zucchini: A Guide to Cooking Farm-Fresh Seasonal Produce” for $15. We are also offering a preserving resource called “Saving the Seasons: How to Can, Freeze, or Dry Almost Anything” for $20. Both cookbooks will be available until we run out.

5. 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 2012 STARTING SOON” online notice.

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

REFLECTIONS ON THE FARM
By Richard and Deb

The strings on the instrument of climate seem to be tuned to a higher octave resulting in a music that creates unexpected melodies. A warm winter and early spring confused the fruit trees into an untimely budding, resulting in a tragic dissonance and loss of fruit: 90% of the sour cherry crop, 40%- 60% of the apple crop, and 90% of the grape crop have left many Michigan fruit growers with little or no fruit.

Despite these tree crop losses, most of the spring vegetables, such as shelling peas, lettuce, spinach, radishes, turnips, garlic scapes are doing well so far–thanks to the dedication and efforts of many hardworking hands on the farm this spring. These last few weeks of extreme heat have brought many of the lettuces and mustards to maturity resulting in an early abundance of nutritional, tender, sweet salad fixings. The fresh peas taste more sweet and flavorful than in past years. The garlic scapes have thrust their curling necks out a full two weeks early from last year providing plenty of fodder for pesto and grilling. Beets are bulging and the leaves are soaking up the sun with their red-veined, green leaves. The turnips are fat with milky, sweet juice, while popping round edges out of the deep, fertile soil. We can hear the rising crescendo of satiated bellies as the season progresses.

As the late spring moon illuminates the cool skies of western Washtenaw County, we look forward to a summer of unpredictable originality and a new musical aesthetic.

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

MINTED PEA SOUP (Moosewood Restaurant Daily Special) Serve 4-6.
1 Tbs. vegetable oil
1 c. chopped onions
1 c. peeled and chopped potatoes
1 medium carrot, peeled and cut lengthwise
1 c. peeled and chopped apples
2 garlic cloves, minced or 4 garlic scapes, chopped
2 bay leaves
1/2 tsp. dried tarragon or 1 tsp. fresh
1 tsp. salt
2-1/2 c. water
1 parsley sprig (optional)
2 c. fresh or frozen green peas
2 green leaf lettuce leaves
1 c. milk
1 to 2 tsp. fresh lemon juice, to taste
1 heaping Tbs. minced fresh mint
salt and pepper to taste
chopped fresh mint for garnish
croutons

Heat the oil briefly in a soup pot. Sauté onions on medium heat, stirring frequently, about 7 minutes. Add the potatoes, carrots, apples, garlic, bay leaves, tarragon, salt, water, and parsley. Cover and bring to a boil; then reduce the heat and simmer for about 20 minutes. When vegetables are tender, stir in the peas and lay the lettuce leaves on top of the vegetables. Cover and return to a simmer for another 10 minutes. Remove the pot from the heat. Discard bay leaves. Remove carrot pieces, before puréeing the soup. Then purée in batches with the milk. Next stir in lemon juice and fresh mint. Add salt and pepper to taste. Refrigerate for about an hour and serve chilled. If desired, garnish with fresh mint leaves and/or croutons.

SAUTÉED HAKUREI TURNIPS & BRAISED GREENS Serves 6-8.
1 bunch Hakurei Turnips with Greens
1 lb Greens (such as kale, spinach, arugula, etc.)
2 tsp oil, divide
½ cup chopped green onion
½ cup water, apple juice or white wine
½ tsp salt
¼ tsp black pepper

Cut the greens from the turnips. Wash and tear all the greens into large pieces and remove the stems. Cut the turnips into bite sized pieces. Heat 1 teaspoon of oil in a sauté pan over medium-high heat. Sauté the turnips and onion stirring or tossing occasionally until they are crispy outside and tender inside. Season with salt and pepper and remove to a warm plate. In the same pan, heat the remaining oil over medium heat. Add the washed and wet greens, and add to pan in batches. Stir and mix as they wilt. Add the wine or other liquid and cook until it is mostly evaporated. Lay the greens on a plate and arrange the warm turnips on top.

Tantre Farm CSA Newsletter #1 May 27-June 2, 2012

Posted on by October 13, 2017

Tantre Farm CSA Newsletter
WEEK 1
May 27-June 2, 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.

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.
-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.

ASPARAGUS: You will receive 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.

GARLIC SCAPES: slender green stems with a slight bulge at the bottom (resemble chives, except for the bulge and often curled); the flower top of a garlic plant; tender and milder in flavor than mature garlic, but can be substituted for garlic cloves in recipes. Click for “GARLIC SCAPES (7 Great Ideas)”.
– How to use: mild garlic flavor, so delicious chopped in salads, roasted, and sautéed.
– How to store: put in refrigerator in plastic bag for up to 2 weeks.

FRESH HERBS: Because of this early warm weather, we have many herbs right now ready for harvest, so everyone will receive a bunch of 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.) in your share box. If you would like to try another herb as well, you will be able to make a choice out of 2 other herbs.
– How to store: In general, store fresh 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 also dry these herbs very easily by hanging them upside down from a string until the leaves are crumbly (about 1-2 weeks). Then pull leaves off branches and store in glass jar for use throughout the coming months.
You may CHOOSE ONE from the following:
Lemon Balm– these fragrant lemon-minty leaves make a delicate herbal tea, served hot or cold; good addition to lettuce or fruit salads and ice cream; nicely paired with grilled fish or lamb and tossed with steamed vegetables; also aids in depression, tension, or nausea.
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 Green Curly (well-ruffled, curly green leaves on green stems; this variety makes a good, roasted “kale chip”) or Lacinato Kale (dark green, noncurled, blistered leaves, but heavily savoyed). 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 or damp towel in refrigerator for up to 1 week

BABY LETTUCE: a custom mix 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

RADISHES: You will receive Pink Beauty (pink-colored root with mild, spicy flavor) and/or D’Avignon (also called, “French Breakfast”; traditional variety from Southern France; 3-4 inch long root that is part red with a white tip and tapered to a point).
– How to use: raw, roasted, used in soups, sliced in salads, sandwiches, or stir-fries, grated in slaws; Radish greens (excellent source of vitamins A, C, and the B’s) delicious in soups or stir-fries.
– How to store: refrigerate in plastic bag/damp towel for 1-2 weeks.

SAUERKRAUT: We are pleased to offer 2 types of The Brinery’s sauerkraut in our first week’s CSA share with produce grown by Tantrè Farm and fermented by The Brinery early this past winter. “Tantrific Tantre Sauerkraut” includes green cabbage, carrots, celeriac, and sea salt. “Turnip the Love Sauerkraut” includes 3 types of Tantrè turnips and sea salt. 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.

SPINACH: large, 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.
– How to freeze: Blanch leaves for 1-2 minutes, rinse in cold water, drain well, and pack into containers. Also, spinach can be puréed 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. Both roots (good source of Vitamin C, potassium, and calcium; good in salads and soups) and greens (slightly sweet and can be boiled, steamed, sautéed, stir-fried, and since hairless, are good in salads; excellent source of vitamins A & C and good source of riboflavin, calcium and iron) are edible!
– How to use: good in salads and soups, roasted, steamed, sautéed,
– How to store: remove greens from turnip root and store separately in plastic bag in refrigerator for up to 3 days; roots can last up to 1-2 weeks in refrigerator.

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 called “Tantre Farm CSA 2012 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.

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 on your Balance Due, 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 20. We spent the afternoon weeding the herb garden, digging invasive weeds out of the chicken yard, hilling potatoes, weeding 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 2 handy cookbooks for sale this season. The first one is 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. We are also offering a preserving resource called “Saving the Seasons: How to Can, Freeze, or Dry Almost Anything” for $20. It includes instructions for preserving fruits and vegetables. Both cookbooks will be available throughout June.

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 2012 STARTING SOON” online notice.

8. WASHTENAW FOOD HUB: If any of you joined after April, you may have missed the following description, which gives you more information about this new Distribution Site for Tantre Farm located about 10 minutes north of downtown Ann Arbor: “Some of you may know by now that we have purchased 16 acres of property with several old buildings on Whitmore Lake Road, which is named the Washtenaw Food Hub (4175 Whitmore Lake Road, Ann Arbor, MI). We, along with several community members, have been meeting for the past year to figure out how to best use this space. One way that we have described it to others is the hope that it could become “a bustling network of local, food-based businesses as well as a demonstration site and destination for anyone interested in sustainable food systems and agricultural arts”. Now we are offering a Wednesday night distribution option from 6 to 8 PM at the Food Hub. We also will offer a Saturday morning distribution option between 7 AM and Noon. Please see the Food Hub’s website for more information at www.washtenawfoodhub.com.

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

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

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

Deb grew up on a 160-acre beef farm in Lake City, Minnesota. She graduated from the College of St. Benedict in St. Joseph, Minnesota with an Elementary Education degree. She taught fourth through sixth grades in Central Minnesota and worked as a counselor at a Summer German Camp for the next 10 years. Then she met Richard in 1994, which led to their marriage in July of 1997. After that she taught first and third grade for 6 years in Napoleon, Michigan, until their daughter, Ariana, was born in 2001.

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

RECIPES
*Keep in mind the following websites–www.epicurious.com, www.cooks.com, www.recipes.com, www.tantrefarm.com (many other recipes on our website, which are organized based on produce type).

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 pound asparagus, cut into 1-inch pieces
2 cloves garlic or garlic scapes, minced or mashed

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. Makes 4 servings.

2011 Thanksgiving Share

Posted on by October 13, 2017

TANTRE FARM CSA NEWSLETTER
Thanksgiving Share
November 19, 2011
Please contact Richard Andres & Deb Lentz at: 2510 Hayes Rd. Chelsea, MI 48118 tantrefarm@hotmail.com 734-475-4323

HAPPY THANKSGIVING, EVERYONE!
The west wind blows relentlessly bringing colder temperatures week by week. The birds, butterflies, frogs, turtles, and snakes have found their cozy, quiet places out of the wind. If winter is at hand, spring can’t be far behind. Most of our root crops and squash have come into the barn for winter months of storage to be chopped, diced, sliced, and shredded into fresh, crunchy, healthy salads, soups, and oven roasts. The hearty, winter kale hangs sweet and full. The harvest is in and most of the farm crew are on their way out to ride on the winds to far distant places like so many migrating birds. We look forward to a more contemplative season and to indulge ourselves in dreaming the collective dreams of our local food community.

Although this is our final CSA distribution for 2011, we know it marks an early beginning for 2012. The garlic is planted. The hoses are coiled. The hoop houses have been emptied of all the summer debris (some planted to winter spinach already!). The end is important in all things, and it is also a time to look ahead.

Please feel free to give us a call or e-mail throughout the late fall and early winter, if you are interested in more greens, squash, potatoes, kohlrabi, turnips, celeriac, spinach, 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 2011 on the following Wednesday, November 23. We will continue coming to market on Wed. and Sat. throughout Dec. if day temperatures stay above freezing. We distribute our produce through Lunasa (www.lunasa.us), an online way to purchase local products, so you can pick up vegetables every other Tues. of the month in Ann Arbor. The People’s Food Coop of AA also carries many of our vegetables.

The vegetables for this last distribution will be distributed into 1 big (1 7/8 bushel) box, 1 summer share-size (3/4 bushel) box, and a jar of sauerkraut. 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.

Unless you have made prior arrangements, keep in mind distribution will be ONLY on Saturday, November 19, 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 2011, there will be registration renewal forms for 2012 available. Please remember that Summer 2011 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.

Thanks for buying locally and seasonally. We wish you a safe, healthy, and enjoyable Thanksgiving!

BEANS, DRIED SHELLING This year at Tantre we decided to try to grow thirteen different kinds of shelling beans, mostly for dry use. You will receive 1 bag of Black Turtle (black bean with dense, meaty texture; commonly used in Latin American cuisine and good in spicy soups, stews, and refrying) and a mixed bag of Turkey Craw (an heirloom, brown seed with tan flecks and brown eye rings; original seed said to have been found in a wild turkey’s craw), Kidney (dark red bean shaped like a kidney), and Pinto (beige colored bean with reddish, brown flecks). We are providing you with beans in pods, so that you may have the pleasure and anticipation of the colorful variety of seeds that appear. If storing the beans or saving them for garden seed, we recommend that you put them in the freezer for about 5 days to kill any weevil eggs that may hatch in the pods. If you are going to cook them up soon, then no need. If you are interested in other varieties, we will have some available throughout the winter. Soak and cook them like any other dried bean. Lots of recipes on the internet.

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) and/or Golden Beets (orange skin with rich gold interior; mild, sweet flavor when cooked). This bag of beets will be mixed with Turnips.
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 FLORETS You will receive 1 bag of florets–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

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 (Napoli) a specialized variety with a sweet taste; 7” roots are cylindrical, smooth, and blunt with edible, green leaves.
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.

CAULIFLOWER, ROMANESCO lime green, spiraled heads with pointed, spiraled pinnacles; crisp and mild.
How to use: Raw for salads and dips, steamed, sautéed, or roasted.
How to store: Sweetest and best when used within a week when stored in the refrigerator, but can last up to 2 weeks.
How to freeze: Blanch 2-4 minutes, rinse under cold water, drain and dry, pack into freezer bags.

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!
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 cloves (papery white cloves; believed to help in fighting infections, cancer prevention, and bolstering the immune system). See below on storage tips.
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
How to store: store for several months in a cool, dark, dry, well-ventilated place; if cloves begin to get soft or moldy, break off bad part, chop, and pack into small jar filled with olive oil, then refrigerate (great gift idea!).

FRESH HERBS You will receive one small bunch of Italian Flat-leaf Parsley (flat, glossy, dark green leaves have a strong, parsley-celery flavor for use dried or fresh) and 1 small bunch of Sage (an herb from an evergreen shrub in the mint family with long, oval shaped, grayish-green leaves; a musky aroma and a warm and spicy taste; commonly used in making sausages, soups/stews, breads, stuffings, and teas).
How to use: Toss in a salad, cook in stir-fries, soups, stews, etc.
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.

KALE (Green Curly) well-ruffled, curly green leaves on green stems; this variety makes a good, roasted “kale chip”).
*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, green bulbs that grow above ground; 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.

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

GREENISH/RED PEPPERS: Believe it or not, we still have peppers! You will receive 1 each of the following varieties: Apple Pimento and 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.

PEARS, KEEFER crisp, juicy, white flesh with a coarse texture. You will receive 2 pears from Graciem Organics, a certified organic, fruit tree farm in Ann Arbor. These are the last harvest from the fruit farm, which throughout the summer has peaches, apples, pears, nectarines and apricots available. They can be purchased through Lunasa (www.lunasa.us) an online local Farmers Market. Please free to contact cmways@aol.com for any questions.
How to use: best for pear preserves or cooked pear sauce
How to store: Ripening can occur either at room temperature or in the refrigerator. Remove from refrigerator several days before eating.

POTATOES You will receive 1 netted bag each of the following: 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), Russet Potatoes (a brown-skinned, white-fleshed potato; commonly used in French fries in fast food restaurants; great baked, mashed, or fried), 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 cool conditions (45-60 degrees with 60-75% humidity).
How to freeze: Bake pumpkin until fork tender at 350 degrees, purée and put cooked pulp in freezer bags.

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 We are pleased to offer an exclusive batch of “Tantrific Tantré Sauerkraut” crafted by Brinery employees and Tantre alumni, Greg and Evan. Ingredients include Tantre Farm’s green cabbage, carrots, and parsnips, along with Portuguese sea salt. The Brinery is a local foods business, specializing in naturally fermented local vegetables and operated by long time Tantré farmer, David Klingenberger. For more information, please visit www.thebrinery.com.
How to use: use as a condiment with any dish, especially meat dishes, salads, roasted veggies, or sandwiches.
How to store: 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 (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 & 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: 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 edible greens) and/or Hakurei (a white salad turnip with round, smooth roots with a sweet, fruity flavor and a crisp, tender texture with edible greens). This bag of turnips will be mixed with beets.
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 all 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)
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)
Tetsukabuto (5-6 pound Japanese squash; nearly round with dark green rind, slightly mottled and ribbed; sweet and nutty flavor with yellow, thick flesh)
How to use: Slice in half, scoop seeds out and bake with a little water in baking pan at 350 degrees for 40 minutes or until tender; boil or steam chunks for 15-20 minutes, or until tender (peel skins off “before” or “after“ cooked, but “after” is easiest when it’s cooled); mash cooked squash with butter; 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 and Carnival make excellent stuffed squash or soup bowls for holding soup or custards, etc.
How to store: Keep for several months (depending on the variety) at 45-60 degrees with 60-75% humidity; will also store at room temperature.
How to freeze: If you notice a squash is getting soft or a spot starts to rot, cook it immediately, and freeze it in freezer bags for future use. (See ”Pumpkin” information.)

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

MAPLE SAGE DRESSING (contributed by Sandy Michon, CSA member)
2 large shallots
6 cloves garlic
4 T. chopped, fresh sage
1 oz. lemon juice
3 oz. red wine vinegar
3 oz. maple syrup
1 sprig rosemary
salt and pepper to taste

Blend all ingredients together. Drizzle in 2 cups of oil and +/- 3 oz. of water to adjust consistency.

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.

TANTRÉ FARM SLAW (A simple, easy salad!) Serves 4.
2 medium beets, grated
3 large carrots, grated
2 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.

PURÉED CELERIAC, PARSNIPS AND POTATOES (Bon Appétit, January 1998)
1 celery root (celeriac–1 lb.), trimmed, peeled, cut into 1/2-inch pieces
1 lb. parsnips, trimmed, peeled, cut into 1/2-inch pieces
1 lb. potatoes, peeled, cut into 1-inch pieces
1 cup milk
1 tablespoon butter

Cook celery root and parsnips in large pot of boiling salted water until beginning to soften, about 10 minutes. Add potatoes; cover and cook until all vegetables are tender, about 20 minutes longer. Drain well. Transfer vegetables to processor. Add milk; puree until almost smooth. Return puree to same pot; stir over medium heat until heated through. Season with salt and pepper. Mix in butter. Transfer to bowl. Serve.

TOASTED CAULIFLOWER (from “Good Deal with Dave Lieberman”)
2 heads cauliflower
1/2 cup white wine
1/2 cup canned chicken broth or water
1 tablespoon extra virgin olive oil, plus more for drizzling cauliflower
1 teaspoon dried oregano
Kosher salt and freshly ground black pepper
6 garlic cloves, sliced thinly
1/2 cup dry bread crumbs
2 tablespoons chopped fresh Italian parsley
1 cup coarsely shredded Parmesan or pecorino

Preheat the oven to 400 degrees F. Break apart the cauliflower into large florets and cut off the thicker stems. Set the cauliflower pieces stem side down in a 13 by 9-inch baking dish. Pour the wine and broth into the dish and drizzle olive oil over the cauliflower. Sprinkle with the oregano, and salt and pepper, to taste. Scatter the garlic over everything. Cover the pan with aluminum foil and bake until tender, about 30 minutes. The florets should fall apart if you poke them with your finger. Meanwhile, stir the bread crumbs, chopped parsley, and 1 tablespoon olive oil together in a small bowl. When the cauliflower is tender, sprinkle the bread crumb mix and the cheese over the florets and put the dish, uncovered, back in oven until the topping is browned, about 15 minutes. Serve hot or at room temperature.

ROASTED BUTTERNUT SQUASH AND PEAR SOUP (October 2000 ed., Country Living magazine) Makes 9 Cups.
1 large or 2 small butternut squash, 3-4 pounds total
1 tablespoon vegetable oil (Olive oil works, too!)
2 cups chopped onion
1 chopped shallot, about 2 tablespoons (or just add more onions)
1 tablespoon chopped fresh ginger
1 1/4 teaspoons salt
1/4 teaspoon black pepper
2 ripe pears, peeled, cored and cut into chunks, about 2 cups
6 cups reduced-sodium chicken broth
1 tablespoon honey
1 teaspoon fresh thyme or 1 teaspoon parsley
1/4 cup heavy cream

Roast squash: Preheat oven to 400ºF. Cut squash in half lengthwise and place cut side down on a nonstick baking pan. Pour 1/4 cup water into pan and roast for 45 minutes or until squash is tender when pricked with a fork. Remove from oven and allow to cool. (This step may be done the day before preparing the soup). Prepare soup: remove seeds and peel from roasted squash. Place cooked squash in a medium bowl and mash coarsely. Set aside. In a 6 quart saucepan, heat oil and add onion, shallot, ginger, salt and pepper. Cook over medium-high heat until onion is soft and begins to turn light brown, about 10 minutes. Add pears and cook another 5 minutes. Measure three cups of cooked, mashed squash and add to the saucepan. Stir in broth, honey and thyme and bring to a boil. Reduce heat and simmer, covered for 15 minutes. Puree in batches in a blender or food processor, then return the soup to the saucepan. Stir in the cream and keep warm. Serve warm.

THREE SISTERS STEW (Feeding the Whole Family by Cynthia Lair) This is so delicious!!
1 c. dried beans (kidney, pinto, black, or Christmas lima), soaked
3 c. water
2 cloves garlic
2 Tbs. fresh or 2 tsp. dry oregano
1 tsp. cumin seeds
1/2 tsp. cinnamon
1 Tbs. extra-virgin olive oil or ghee
1 med. onion, chopped
1 1/2 tsp. sea salt
2-3 cloves garlic, minced
2-3 c. winter squash, cut in chunks
1 14-oz. can chopped tomatoes, or 2 cups fresh tomatoes
1 Tbs. chili powder
1 1/2 c. fresh or frozen corn

Drain soaking water off beans. Place beans, water, and garlic in a pot; bring to a boil. Cover and simmer until beans are tender (50-60 minutes) or pressure cook with 2 cups water (45 minutes). In a large pot, quickly dry toast oregano, cumin seeds, and cinnamon for about 30 seconds. Add oil, onion, salt, and minced garlic; sauté until onion is soft (5 minutes). Add squash, tomatoes, and chili powder and cook until squash is soft (about 20 minutes). Add a little water if mixture is dry. Add cooked beans and corn to squash mixture; simmer until corn is tender. Adjust seasoning to your taste.

TETSUKABUTO SQUASH PIE (from Backwoods Home Cooking)
1 9-inch unbaked pie shell
2 cups mashed or pureed, cooked pulp of Tetsukabuto squash
1/2 tsp. vanilla
10 oz. evaporated milk
1/4 cup brown sugar
2 Tbsp. unbleached flour
1/2 tsp. nutmeg
1/2 tsp. ginger
1/3 cup chopped pecans

Thoroughly mix pulp, vanilla, and milk. Mix sugar, flour, nutmeg, and ginger together and stir into the wet mixture. Pour into the pie shell and bake in 375° oven until the middle of pie is almost firm but still sticky. Remove from the oven and sprinkle with pecans. Continue baking until a straw inserted in the center comes out clean. Entire baking time takes 40-45 minutes.

Ext Wk3, Oct 30 – Nov 5

Posted on by October 13, 2017

TANTRÉ FARM CSA NEWSLETTER
“Extended Fall CSA Share”
WEEK 3
Oct. 30- Nov. 5, 2011

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

BROCCOLI: deep emerald green, tiny buds that are clustered on top of stout, edible stems.
See Week 1 newsletter for storage & usage information.

BRUSSELS SPROUTS: tiny, green cabbage heads with mildly pungent, mustard-like flavor.
How to use: Boil or steam for 5-10 minutes without overcooking, so they are still bright green; toss with olive oil, lemon juice, salt and pepper, or a pat of butter; excellent roasted or stir-fried.
How to store: Refrigerate for up to a week or more unwashed in a plastic bag in hydrator drawer.
How to freeze: Blanch for 3-4 minutes, rinse in cold water, drain, and store in air-tight bags or container.

CARROTS (Napoli): a specialized variety with a sweet taste; 7” roots are cylindrical, smooth, and blunt with edible, green leaves.
See Week 1 newsletter for storage & usage information.

CAULIFLOWER: You will receive Romanesco (lime green, spiraled heads with pointed, spiraled pinnacles; crisp and mild) or Amazing (medium-sized, white heads with domed, solid curds).
See Week 1 newsletter for storage & usage information.

GARLIC: a bulb of several papery white cloves. See Week 1 for storage and usage ideas.

SWEET ONIONS (Mars Red): purple-red onion with sweet flavor.
See Week 1 newsletter for storage & usage information.

HOT PEPPERS: You will receive Krimzon Lee (sweet and hot paprika-type pepper with thick, red skin; holds its heat in its ribs; excellent for roasting, grilling, salsa, and adventurous salads), Poblano (known as “poblanos” when black-green and popular in Southwestern recipes; heart-shaped fruit, which is mildly pungent with a lightly sweet, medium-hot flavor) or Serrano (cylindrical fruit with excellent, very hot flavor; usually eaten fresh green in sauces, condiments, or as a key ingredient in fiery Mexican dishes).
See Week 1 newsletter for storage & usage information.

RED CHOI (Asian Green): a type of Pac Choi that changes from dark green leaves with maroon veins to dark maroon leaves with green undersides; crisp, crunchy, slight mustard flavor.
How to use: delightful addition to stir-fries, soups, noodle and meat dishes, and salads
How to store: Wrap in a damp towel or plastic bag in the refrigerator lasting for up to 1 week.

KEEFER (or Kieffer) PEARS: crisp, juicy, white flesh with a coarse texture. These pears come from Graciem Organics, a one acre fruit tree farm in Ann Arbor, certified organic by Global Organic Alliance. These are the last harvest from the fruit farm, which throughout the summer has peaches, apples, pears, nectarines and apricots available. They can be purchased through Lunasa, www.lunasa.us, an online local Farmers Market. Pears still may be ordered in larger quantities by contacting cmways@aol.com.
How to use: excellent for pear preserves or cooked pear sauce
How to store: Ripening can occur either at room temperature or in the refrigerator. Remove from refrigerator several days before eating.

SWEET GREEN PEPPERS: You will receive Apple Pimento (cylindrical, lobed-end fruits with mild, juicy, sweet flesh) or Green Bell (large blocky cells with fruity, sweet flavor).
See Week 1 newsletter for storage & usage information.

POTATOES (Red Dakota): red potato with white flesh that is good for baking, boiling, or frying. See Week 1 for storage information.

RADISHES (Easter Egg): a beautiful mix of red, purple, pink, and white round radishes; crisp and mild flavor. See Week 2 for storage and usage information.

SALAD MIX: a custom mix of red and green lettuces, Asian greens, etc.
How to use: used for salads and sautéing–cooks up quickly
How to store: refrigerate in plastic bag for 2 to 4 days.

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

SCARLET QUEEN TURNIPS: large, flat-round, sweet, crisp, white flesh with spicy, red skin.
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.

SWEET POTATOES (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 & C.
See Week 1 for storage & usage information.

WINTER SQUASH/PUMPKIN: You will choose from: Acorn (small, green ribbed squash with pale yellow flesh, Carnival (a multicolor Sweet Dumpling with colorful patches and flecks of dark and light green, orange, and yellow; sweet flesh and edible skin),
Confection Kabocha (gray, flattened, buttercup-size fruits; dry taste directly after harvest, but outstanding sweetness and texture after curing for a few weeks; good for long storage), 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), or Pie Pumpkin (bright orange skin with dry, sweet flesh). See Week 1 for storage and usage information.

ANNOUNCEMENTS

1. LAST DISTRIBUTION THIS WEEK! Please return any forgotten boxes from past weeks, since this is the final week of the Extended Fall Share. You may bring bags, a cooler or other containers to transfer your produce from the boxes at your Distribution Site.

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 Broccoli—$0.50/lb. Good time for freezing.
U-pick Cauliflower–$1/lb. Good time for freezing.
U-pick Shelling Beans–$1/lb. Christmas Lima, Black Turtle, & Tongue of Fire.
U-pick Turnips–$1/lb. White Hakurei & Scarlet Red (Good time for lacto-fermenting)

3. THANKSGIVING SHARE AVAILABLE! We are offering a Thanksgiving share for pick up on Nov. 19, 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 $100 this year. Please request a form at Distribution Sites or call or e-mail us. Full payment needed by Nov. 12 for you to be registered. Non-CSA members are welcome to register.

4. INTERESTED IN JOINING OUR CSA IN 2012? Shares will be available for $575 (Farm) and $600 (Ann Arbor or Chelsea) from June through the middle of October for CURRENT MEMBERS only at this time. We will be accepting $100 deposits (with $25 nonrefundable) to reserve your share for 2012 starting now until the end of December. Please ask for a registration form at the distribution sites if needed, or it can be sent online and through the mail. Any interested new members should sign up on our website to be on our Contact List for 2012. You will be contacted at the end of January.

5. TANTRÉ FARM CSA SURVEY will be coming soon. We will be sending an e-mail notice when the online survey is finalized and ready. Please take a few minutes to respond with your comments or suggestions. Those without e-mail access feel free to drop us a note in the mail.

6. PICK UP TIMES & LOCATIONS REMINDER
Farm on Wed.–10 A.M. to 7 P.M.
Farm on Fri.–2 P.M. to 7 P.M.
Ann Arbor Farmers’ Market (Wed.)–7 A.M. to 12 P.M.
Community High School (Sat.)—7 A.M. to 12 P.M.

OCCUPYING PLACES
By Richard and Deb

The cold weather is freezing all the tender greens every night and adding sweetness to the spinach, lettuce, turnips, carrots, cauliflower, kale, and broccoli. Maybe the cold, stagnant economy will magically sweeten our lives toward a more stable, sustainable economy. The winter is close to our door. We have the root cellar, the greenhouses, and the warm, dry storage areas for an abundant and diverse winter supply of squash, potatoes, carrots, parsnips, spinach, kohlrabi, beets, cabbage, etc., if anyone happens to get hungry this winter.

This is the end of our season. We have occupied our lives and land with many vegetables. We hope this has given you good health, good spirits, and a sense of good taste. We would further like to occupy our winter with on farm work, including inoculating mushrooms, milking cows, repairing buildings, cutting firewood, and maintaining friendships ….in other words occupying the place that we are becoming native to by building relationships and sustainability between people, animals, plants, and our earth.

Recently thousands of people across the nation have occupied urban centers in solidarity with the “occupy Wall Street” movement as we watch the world economy stagnate. What is the genesis of a new, stable, world economy? This movement raises questions regarding sustainable economy, culture, ecology, and social justice. The genesis for a new and better world needs to rectify these questions. In the meantime maybe we can continue to grow some good food and feed each other.

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

ROASTED BRUSSELS SPROUTS AND CAULIFLOWER WITH ORANGE (Bon Appétit, December 2004)
1 cauliflower (about 2 pounds), cut into 1-inch florets
1 lb. fresh Brussels sprouts, thawed and patted dry, halved if large
1/4 cup olive oil
1/4 cup minced shallot (or 1 medium onion)
2 garlic cloves, minced
1 Tbs. grated orange peel
1/2 cup fresh orange juice
1/3 cup chopped fresh Italian parsley
Orange slices
Additional chopped fresh Italian parsley
Preheat oven to 450°F. Combine first 6 ingredients in large bowl; toss to coat. (Can be made 2 hours ahead. Let stand at room temperature.) Spread vegetables on large rimmed baking sheet. Sprinkle with salt and pepper. Roast in oven until lightly browned and almost tender, stirring once, about 12 minutes. Pour orange juice over. Roast until vegetables are tender and juices evaporate, about 8 minutes. Stir in 1/3 cup chopped parsley. Transfer to serving dish; garnish with orange slices and chopped parsley.

FRESH APPLE OR PEAR CAKE (from www.cooks.com)
3 c. flour
1/2 tsp. salt
1/2 tsp. soda
2 apples (or pears)
3 eggs
2 c. sugar
1 1/4 c. oil
1 tsp. vanilla
1 c. nuts
Combine dry ingredients. Add chopped nuts. Add apples (or pears), peeled and finely chopped. Add eggs, sugar, oil and vanilla. Fold well. Bake in tube pan at 350 degrees for 1 hour.

GARLICKY BOK CHOY SAUTÉ (Farm-Fresh Recipes by Janet Majure)
3 Tbs. peanut oil
1 tsp. salt
1 bunch bok choy (or pac choi)
4 garlic cloves, chopped
Heat wok or skillet over high for 1 minute. Add the oil and heat. When it is very hot (on verge of smoking), add salt, garlic and bok choy. Stir-fry until bok choy is wilted, about 3 minutes. Serve as a side dish.

Extended Share, Week 2, Oct 23-29, 2011

Posted on by October 13, 2017

TANTRÉ FARM CSA NEWSLETTER
“Extended Fall CSA Share”
WEEK 2
Oct. 23-29, 2011

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

BROCCOLI: deep emerald green, tiny buds that are clustered on top of stout, edible stems.
How to use: steam, stir-fry, roasted, or chop raw into salads
How to store: refrigerate for up to 1 week or more

CARROTS (Sugarsnax): smooth, uniform, 9-inch tapered roots that are tender and sweet.
How to use: used raw as carrot sticks, grated in salads or juiced; steamed or sautéed in stews, soups, casseroles, stir-fries
How to store: Remove greens from roots and refrigerate dry and unwashed roots in plastic bag for up to 2 weeks; greens may last up to a week refrigerated in plastic bag–greens are great in Carrot Top Soup recipe, which can be found on our website!

CAULIFLOWER (Romanesco): lime green, spiraled heads with pointed, spiraled pinnacles; crisp and mild.
How to use: Raw for salads and dips, steamed, sautéed, or roasted.
How to store: Sweetest and best when used within a week when stored in the refrigerator, but can last up to 2 weeks.
How to freeze: Blanch 2-4 minutes, rinse under cold water, drain and dry, pack into freezer bags.

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: Italian Flat-leaf Parsley (flat, glossy, dark green leaves have a strong parsley/celery flavor for use dried or fresh), Cilantro (the flat, delicate, lacy-edged leaves and stems of the coriander plant, which look a lot like flat-leaf parsley with an almost citrus fragrance that is good in highly spiced foods), 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 as teas can soothe sore throats).

KALE: You will receive Red Russian Kale (the stems are purple, and leaves are deep gray-green, purple-veined, flat, non-curled, and tooth-edged.) or White Russian Kale (a sister variety of Red Russian only with white and green veins or stalks) or Red Curly Kale (well ruffled green or red leaves with red stems). All very sweet right now after a touch of frost.
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

BABY LETTUCE: a custom mix of baby heads of red and green lettuces such as Rouge D’Hiver, Parris Island, Red Saladbowl, 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.

MIZUNA: a tender, Asian salad green with sharply serrated, green leaves.
How to use: used for salads, but can be sautéed–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.

HOT PEPPERS: You will receive Poblano (known as “poblanos” when black-green and popular in Southwestern recipes; heart-shaped fruit, which is mildly pungent with a lightly sweet, medium-hot flavor) or Serrano (cylindrical fruit with excellent, very hot flavor; usually eaten fresh green in sauces, condiments, or as a key ingredient in fiery Mexican dishes).
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.

PAC CHOI (Asian Green): also sometimes called “bok choy”; crisp, crunchy, broad green, oval leaves, which taper to white stalks forming a perfect vase shape when small; slight mustard flavor.
How to use: delightful addition to stir-fries, soups, noodle and meat dishes, and salads
How to store: Wrap in a damp towel or plastic bag in the refrigerator lasting for up to 1 week.

SWEET GREEN PEPPERS: You will receive Apple Pimento (cylindrical, lobed-end fruits with mild, juicy, sweet flesh) or Green Bell (large blocky cells with fruity, sweet flavor).
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.

POTATOES: You may choose from Red Norland (smooth, red skin and white flesh; great baked, boiled, or roasted) and Swedish Almond Fingerling (dry, golden-fleshed heirloom fingerling from Sweden; perfect baked, roasted, or mashed).
How to store: Keep unwashed in cool, dark place in paper bag; ideal temperature is 38-40 degrees with 80-90% humidity, but no condensation. A basement or very cool closet will work. If too warm or stored with onions or apples, they will shrivel and sprout; light turns them green; don’t refrigerate, since the starches turn to sugars.

RADISHES (Easter Egg): a beautiful mix of red, purple, pink, and white round radishes; crisp and mild flavor.
How to use: raw, roasted, used in soups, sliced in salads, sandwiches, or stir-fries, grated in slaws; Radish greens (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.

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/PUMPKIN: You will choose from:
Acorn (small, green ribbed squash with pale yellow flesh, 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), 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), or Pie Pumpkin (bright orange skin with dry, 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. 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 Broccoli—$0.50/lb. Good time for freezing.
U-pick Cauliflower–$1/lb. Good time for freezing.
U-pick Shelling Beans–$1/lb. Christmas Lima, Black Turtle, & Tongue of Fire.
U-pick Turnips–$1/lb. White Hakurei & Scarlet Red (Good time for lacto-fermenting)

2. THANKSGIVING SHARE AVAILABLE! We are offering a Thanksgiving share for pick up on Nov. 19, 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 $100 this year. Please request a form at Distribution Sites or call or e-mail us. Full payment needed by Nov. 12 for you to be registered. Non-CSA members are welcome to register.

3. PLEASE RETURN SHARE BOXES & BRING EXTRA BAGS! Please return any forgotten boxes from past weeks. You may bring bags, a cooler or other containers to transfer your produce from the boxes at your distribution site, especially next week, which is your final week of Ex. Fall Shares. We also can use any EXTRA PAPER OR PLASTIC BAGS (Grocery Bags ONLY) that you have to donate.

4. PICK UP TIMES & LOCATIONS REMINDER
Farm on Wed.–10 A.M. to 7 P.M.
Farm on Fri.–2 P.M. to 7 P.M.
Ann Arbor Farmers’ Market (Wed.)–7 A.M. to 12 P.M.
Community High School (Sat.)—7 A.M. to 12 P.M.

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

SQUASH RINGS WITH GREENS AND WALNUT PASTA (from Capay Organic Farm CSA “Farm Fresh To You” website)
3/4 cup walnut pieces
1 tablespoon Dijon mustard
1 acorn squash (or delicata, butternut, sweet dumpling, etc.)
2 tablespoons lemon juice
2 tablespoons extra-virgin olive oil
2 cloves garlic, minced
1 bunch greens (collards, spinach, mizuna, turnip greens, etc.)
8 ounces orzo pasta
1 medium red onion, sliced 1/4-inch thick
2 tablespoons fresh dill
4 ounces smoked salmon, cut into thin strips

Preheat oven to 350 degrees. Toast walnuts until lightly browned. Cut squash into 1-1/2 inch thick rings, and remove seeds. Put squash rings in a steamer. Place over boiling water, cover & cook until tender, about 20 minutes. Set aside. Whisk together mustard, lemon juice & salt & pepper to taste. Whisk in oil. In a skillet add onions & cook over medium heat, stir often, until onions are completely soft & browned, about 10 minutes. Transfer onions to a bowl & add mustard mixture. Cook pasta. Drain, rinse in cool water & drain again. In a skillet, over medium high heat, add garlic & cook 2 minutes. Remove stems from greens and cut into ¾-inch wide ribbons. Add greens & cook until just wilted. Remove from heat. Stir in onion mixture, dill, pasta, half the salmon & half the walnuts. Season to taste. Place a squash ring on each of 4 plates. Fill center with greens mixture. Top with remaining salmon & walnuts. Serve warm.

KALE AND ROASTED VEGETABLE SOUP (from www. simplyrecipes.com) Serves 6.
3 medium carrots, peeled and quartered lengthwise
2 large tomatoes, quartered
1 large onion, cut into 8 wedges or 4 or 5 slices
1 small squash (butternut, etc.), cut into 1/2 in. thick wedges
6 garlic cloves
1 Tbsp olive oil
6 cups or more of vegetable broth
4 cups of finely chopped kale
3 large fresh thyme sprigs
1 bay leaf
1 15 oz can of Great Northern white beans, drained

Preheat oven to 400°F (reduce heat by 25°F if using convection oven). Brush rimmed baking sheet with a thin coat of olive oil. Arrange carrots, squash, tomatoes, onion, and garlic on sheet. Drizzle with more olive oil. Sprinkle with salt and pepper. Toss to coat. Roast vegetables until they are brown and tender, stirring occasionally, about 45 minutes. Cut squash and carrots into 1/2 inch pieces; set aside. Peel garlic cloves; place in food processor. Add tomatoes and onion; puree until almost smooth. Pour 1/2 cup broth onto the baking sheet; scrape up any browned bits. Transfer broth and vegetable puree to large pot. Add 5 1/2 cups broth, kale, thyme and bay leaf to pot. Bring to boil. Reduce heat. Simmer uncovered until kale is tender, about 30 minutes. Add carrots, beans, and squash to soup. Simmer 8 minutes to blend flavors, adding more broth to thin soup if necessary. Season with salt and pepper. Discard thyme sprigs and bay leaf.

Extended Week 1, Oct 16-22, 2011

Posted on by October 13, 2017

TANTRÉ FARM CSA NEWSLETTER
“Extended Fall CSA Share”
WEEK 1
Oct. 16-22, 2011

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

FRESH SHELLING BEANS (Tongue of Fire): Italian heirloom shelling beans are large, round, and cream with red streaks and stringless, red-streaked green pods with a nutty flavor and creamy texture when cooked; can be substituted for Cannellini, Great Northern, or Pinto beans.
How to use: can be eaten fresh, frozen, or canned; excellent sautéed with garlic or added to soups–eat the fresh-shelled beans, not the pods; steam or boil for 10 min. or so until tender.
How to store: refrigerate fresh beans in a tightly covered container for up to 5 days.

BROCCOLI: deep emerald green, tiny buds that are clustered on top of stout, edible stems.
How to use: steam, stir-fry, roasted, or chop raw into salads
How to store: refrigerate for up to 1 week or more

CARROTS (Sugarsnax): smooth, uniform, 9-inch tapered roots that are tender and sweet.
How to use: used raw as carrot sticks, grated in salads or juiced; steamed or sautéed in stews, soups, casseroles, stir-fries
How to store: Remove greens from roots and refrigerate dry and unwashed roots in plastic bag for up to 2 weeks; greens may last up to a week refrigerated in plastic bag–greens are great in Carrot Top Soup recipe, which can be found on our website!

CAULIFLOWER (Amazing): medium-sized, white heads with domed, solid curds.
How to use: Raw for salads and dips, steamed, sautéed, or roasted.
How to store: Sweetest and best when used within a week when stored in the refrigerator, but can last up to 2 weeks.
How to freeze: Blanch 2-4 minutes, rinse under cold water, drain and dry, pack into freezer bags.

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

LETTUCE MIX: 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.

HOT PEPPERS: You will receive Poblano (known as “poblanos” when black-green and popular in Southwestern recipes; heart-shaped fruit, which is mildly pungent with a lightly sweet, medium-hot flavor) or Serrano (cylindrical fruit with excellent, very hot flavor; usually eaten fresh green in sauces, condiments, or as a key ingredient in fiery Mexican dishes).
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.

SWEET RED PEPPERS: You will receive Apple Pimento (cylindrical, lobed-end fruits with mild, juicy, sweet flesh).
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.

POTATOES: You may choose from Cranberry Red (an heirloom potato with bright red skin covering rosy flesh; smooth, moist texture ideal for boiling, roasting, or sautéing) and Yukon Gold (yellowish brown skin with yellow dry flesh and pink eyes; long storage and good tasting; perfect baked, boiled, mashed or fried)
How to store: Keep unwashed in cool, dark place in paper bag; ideal temperature is 38-40 degrees with 80-90% humidity, but no condensation. 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.

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.

SWEET POTATOES (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 & 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: store in a cool, dark place like winter squash. *Do not store in plastic or in fridge, unless cooked, turns black!

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.

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/PUMPKIN: You will choose 4 items from:
Acorn (small, green ribbed squash with pale yellow flesh, Buttercup (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), 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), Butternut (light, tan-colored skin; small seed cavities with thick, cylindrical necks; bright orange, moist, sweet flesh),or Pie Pumpkin (bright orange skin with dry, 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. 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 Broccoli—$0.50/lb. Good time for freezing.
U-pick Cauliflower–$1/lb. Good time for freezing.
U-pick Green Beans for $1/lb. Good time for canning and freezing!
U-pick Fresh Flowers– You may pick 1 bouquet of up to 15 stems per household at no charge as part of your share.
U-pick Shelling Beans–$1/lb. Christmas Lima & Black Turtle
U-pick Turnips–$1/lb. White Hakurei & Scarlet Red (Good time for lacto-fermenting.

2. THANKSGIVING SHARE AVAILABLE! We are offering a Thanksgiving share for pick up on Nov. 19, 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 $100 this year. Please request a form at Distribution Sites or call or e-mail us. Full payment needed by Nov. 12 for you to be registered. Non-CSA members are welcome to register.

3. 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.

4. PICK UP TIMES & LOCATIONS REMINDER
Farm on Wed.–10 A.M. to 7 P.M.
Farm on Fri.–2 P.M. to 7 P.M.
Ann Arbor Farmers’ Market (Wed.)–7 A.M. to 12 P.M.
Community High School (Sat.)—7 A.M. to 12 P.M.

PRESERVING ABUNDANCE
By Richard and Deb

Welcome to the Extended Fall CSA Share season! The dynamic tension between the abundant end of summer and the desolate season of winter brings forth the most tender, sweet vegetation of any part of the year. This year’s fall season is particularly verdant perhaps due to the hurricane-induced rains of September and the Indian summer of October. The cauliflower and broccoli are especially robust. The turnips and radishes are tender and sweet with full, edible greens along with the tatsoi, spinach, lettuces, kale. In our cold storage we have stockpiled a lot of sweet potatoes, onions, garlic, squash, potatoes, shelling beans, and even a bit of the red peppers for awhile.

In northern temperate climates from east to west, traditionally many cultures have stored late season vegetables by way of root cellaring, pickling, drying, canning, and freezing in order to preserve minerals, dietary fibers, and vitamins for the lean and chaste winter months ahead. It’s the time at the end of a season to preserve the best and the last of the season’s vegetables in a very simple, sustainable way. We harvest right at the peak of the vegetable’s maturity, and then store them for the shortest amount of time until winter. This is our perfect food moment to fatten up our food caches for the winter. If you want to freeze broccoli or cauliflower, this is the time to do it. We are loaded with abundance, so if you want to come and u-pick, come and get it! It’s time for making soup, sauerkraut, and kimchi. There is no more satisfying or thoughtful experience than to lay up a pantry of hearty, winter survival food.

The best balance can be found in embracing the cold of winter and preserving the abundance of the fall. Please feel free to come out to the farm to embrace the vegetables and the season with us and u-pick some veggies.

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 red pepper, chopped
1 Tbs. tamari
3 cups stock or water
2 cups chopped, peeled winter squash, sweet potato, or pumpkin
1 15-oz can garbanzo beans (2 cups shelled Tongue of Fire beans)

In a soup kettle, sauté onions, garlic, celery and sweet potatoes in olive oil for about 5 minutes. Add seasonings, except tamari, and the stock or water. Simmer, covered, about 15 minutes. Add remaining vegetables and beans. Simmer another 10 minutes or so – until the vegetables are tender. Add tamari and serve. *Tip: This soup freezes well. You can also throw in greens at the end, such as TATSOI or KALE or SPINACH.