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Tantre Farm CSA Newsletter
WEEK 20
Oct. 9-15, 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.
ARUGULA: an aromatic, bright green, salad green with a peppery mustard flavor; 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 in refrigerator for up to 5 days.
GREEN BEANS (Jade): long, slender, deep green bean. See Week 7 newsletter for storage & usage information.
BROCCOLI: deep emerald green, tiny buds that are clustered on top of stout, edible stems. See Week 7 for storage & usage information.
CARROTS (Chantenay): shorter than other cultivars, but have greater girth with broad shoulders and taper towards a blunt, rounded tip. See Week 9 for storage and usage information.
GARLIC: a bulb of several papery white cloves. See Week 9 for storage & usage information.
FRESH HERBS: You may choose ONE from the following 3 Herbs: Parsley (flat, glossy, dark green leaves), French Sorrel (slightly tart, lemon-flavored green; excellent for salads, soups, and sauces), Chives (mild, onion-flavored herb with long, slender, hollow leaves).
BABY LETTUCE MIX: Red and Green Romaine, and other Red/Green Leaf lettuces. See Week 16 for storage and usage information.
MUSHROOMS(Shiitake): flower-like cracking pattern on brown cap; edible mushroom native to East Asia. See Week 11 newsletter for storage and usage information.
SWEET ONIONS (Yellow Spanish): a sweet, mild flavored onion with a yellow skin. See Week 8 for storage & usage information
POTATOES (Red Dakota): red potato with white flesh that is good for baking, boiling, or frying. See Week 10 for storage & usage information.
RAPINI: also called “Broccoli Raab” or Rabe or Rape; leafy green with 6 to 9 inch stalks and scattered clusters of tiny broccoli-like buds (just starting to get buds now). See Week 17 newsletter for storage & usage information.
U-PICK DRIED SHELLING BEANS (only available on the farm): Since we won’t have enough time to pick these beans for you, we’re inviting you to come out to the farm sometime this week to pick 2 quarts of your own dried beans from a variety of heirloom options such as the following: Christmas Limas (beautiful burgundy markings on a Lima bean shape, but when cooked has the texture of baked potatoes and the flavor of chestnuts; originally from Peru and also known as “Pope’s Beans” or “Chestnut Lima”; excellent in a chile sauce or curry or simply be enjoyed with a drizzle of olive oil and a few grates of dry goat cheese), Cannellini (white outer skin with nutty flavor when cooked; nutrient-loaded bean with high fiber content; goes well in soups and fresh salads.), or Black Turtle (black bean with dense, meaty texture; commonly used in Latin American cuisine and good in spicy soups, stews, and refrying). Extra dried beans can be harvested as well for $2/lb.
U-PICK FLOWERS (only available on the farm): A bouquet per household of up to 15 stems will be part of your share, but whenever possible if you can donate $1 or more that will help to pay for some seed and labor costs.
U-PICK RASPBERRIES (only available on the farm): 1 pint is available as part of your share this week, only if you are able to come out to the farm and pick it yourself. More pints are available for u-pick as well for $3/pint.
SPINACH: large, crisp, dark green leaf; delicious flavor when juiced. See Week 1 newsletter for storage & usage information.
SWEET POTATOES (Beauregard): large, edible root related to the morning-glory family that has dark red-orange skin with a vivid orange, moist, sweet flesh; high in vitamins A & C. See Week 18 for storage and usage information.
WHITE HAKUREI TURNIPS and GREENS: A white salad turnip with round, smooth roots that have a sweet, fruity flavor with a crisp, tender texture. See Week 18 for storage and usage information.
WINTER SQUASH/PUMPKINS: You will choose 4 squash or pumpkins from 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), 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), and Baby Bear Pie Pumpkin (unique size and shape, and is often called “the perfect mini pumpkin” by growers; deep orange, 1 1/2-2 1/2-lb. fruits are about half the size of a normal pie pumpkin.). See Week 18 for storage and usage information.
ANNOUNCEMENTS
1. LAST WEEK OF THE SUMMER CSA: This is just a reminder that our summer shares are ENDING THIS WEEK! That means Oct. 12 (Wed.), Oct. 14 (Fri.), and Oct. 15 (Sat.) are the last distribution days.
2. “TASTE OF TANTRÉ” AT ZINGERMAN’S on FOURTH: Join our Tantré Farm crew at Zingerman’s new events space, Zingerman’s on Fourth, on Thursday, Oct. 20 at 7 p.m. for a ZingFeast Dinner featuring Tantré Farm produce. Chef Rodger Bowser will be sculpting our farm’s produce into scrumptious dishes again this year. This is a delicious meal for $50/person or $60 with beer. Call early 734-663-3400 to reserve a space, since this event usually is sold out.
3. 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 Florets—$0.50/lb. Good time for freezing.
U-pick Raspberries—1 pint free with your share, and $3/pint for additional pints. *Easy to freeze on cookie sheets.
U-pick Fresh Flowers– You may pick 1 bouquet of up to 15 stems per household at no charge as part of your share.
Already-Picked Green Beans for $1.50/lb. or U-pick Beans for $1/lb. Good time for canning and freezing!
4. MISSING BOXES, BERRY CONTAINERS, & RUBBER BANDS! Please return any forgotten items from the farm, so that we can reuse them. Also check Lost and Found at farm!
5. BRING BAGS! Please bring bags (cloth for yourself or plastic and paper to share with others), a cooler, or other containers to receive your produce this last week.
6. EXTENDED FALL CSA SHARE AVAILABLE FOR 2011: We are offering an Extended Fall CSA Share again for $90 for 3 weeks from Oct. 16 through Nov. 5. Registration and payment due by Oct. 15.
7. THANKSGIVING SHARES! We are offering a distribution in November for you to stock up on vegetables before the holiday or for winter storage for $100. This share will be available 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. Registration and payment needed by Nov. 12.
8. INTERESTED IN JOINING OUR CSA IN 2012? Shares for current members will be available for $575 (Farm) and $600 (Ann Arbor or Chelsea) from June through the middle of October. We will be accepting $100 deposits ($25 of that deposit is nonrefundable if you choose to cancel your share) to reserve your share for 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.
9. TANTRÉ FARM ELECTRONIC CSA SURVEY will be coming soon by e-mail. Please take the time to fill this out, even if you are splitting a share. It actually shouldn’t take more than 10 or 15 minutes. We would like to hear any suggestions and comments, so that we may make improvements for next year, if we are able.
10. IS YOUR SHARE PARTNER TAKING A FULL SHARE OR LEAVING NEXT YEAR? A few CSA members are losing their share partners for next year, but still want to join. If you need a share partner and can’t find one on your own, please let us know so that we can help, if possible. Also, keep in mind that even if you are still looking for a share partner, and for sure want to join for next year, you probably should reserve your membership by making a $100 deposit for 2012 with your name as the contact person. We’ll be sure and match you with someone.
MONTAGE OF MEMORIES
Sadly for some this week marks the end of our Summer CSA season, but not the end of opportunities to keep receiving Tantre produce. We’ve really enjoyed growing all this food this year for so many people and look forward to continuing to provide for those who are interested. We will continue harvesting greens, brassicas, root vegetables, squash, and Brussels sprouts to sell at the Ann Arbor Farmers’ Market every Wednesday and Saturday until the last Saturday before Thanksgiving and into December (if temperatures are above freezing!). We will be selling produce at the Chelsea Farmers’ Market too until the last Saturday in October. The People’s Food Coop of Ann Arbor has been selling our produce all summer and will continue into the winter. Finally, for those able to travel to the farm, we will have much of the above bulk produce in storage or in the fields until the end of December, and some things like potatoes, squash, garlic, and spinach will be available in January and February through the possibility of a monthly Winter Share. Stay tuned as this idea gets firmed up.
As always, thank you for your encouragement and support this season. We will make contact with you again during late winter or early spring. We’d especially like to give our thanks and acknowledge another incredible farm crew for all their hard work and long hours this past season. Now we would like to leave you with a collection of some of our memories of the season….
Just as the soil writhes with worms,
So too is the body animated with germs.
Most days it’s no reason to shout,
But sometimes a renegade will slip up the snout—
Microscopic fury itchin’ to knock you out.
And so it came to pass, the Tantre Terror
Kicked our aspirations and came with a quake,
Leaving eight poor souls down for the count in its wake,
And though revival came a wee bit slow,
We all lived to pull another hoe. —Shaun
Spring was cold;
Summer was hot;
I always wanted
What was not. –Katie
Why did the mink kill the chickens?
And where does the last firefly go?
The things we can only guess at…
The wisdom of Lady Dingo. –Erin
U-pick flowers and herb gardens–
Chartreuse, pinks, and purples,
Lacy fronds and delicate petals,
Sweet scents fill the air
As flowers sway in the breeze.
The herb garden smells savory
As herbs lose their flowers
That give way to seeds
To plant for next year. –Lori
Seeds take on roots, take on leaves, take on fruits,
From crawling over spinach to tripping over watermelons–
Sustainabling! –Erin
Tree branches’ delible shadows move,
The soft October moonlight over the leaf-covered earth,
Two coyote tribes laugh at each other across the fields,
The warm night is awake
With honking, hooting, screeching fowl,
As the waning, whining chirps of the crickets’ constant chorus
All herald the end of the season. –Richard
*Keep in mind-Cooks.com, Epicurious.com, Recipes.com, and especially www.tantrefarm.com for recipe ideas, since we’re out of room in this newsletter.
Tantre Farm CSA Newsletter
WEEK 19
Oct. 2-8, 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.
GREEN and YELLOW BEANS: You will receive Jade (long, slender, deep green, filet bean) and/or Concador (a smooth, straight, thin, yellow filet bean). See Week 7 newsletter for storage & usage information. **Keep in mind that beans are easy to freeze, if you feel like you’re overrun with them. To freeze: Chop or slice into usable pieces and blanch for 2 minutes, rinse in cold water, drain, dry, then place on cookie trays, and transfer to freezer bags.
BABY BEET GREENS: tender, red stems and leaves to be used like spinach; greens can be substituted for spinach and chard in recipes excellent in a frittata. See Week 5 for storage and usage information.
CARROTS (Chantenay): shorter than other cultivars, but have greater girth with broad shoulders and taper towards a blunt, rounded tip; most commonly diced for use in canned or prepared foods. Greens are delicious in soups and also salads. See Week 9 for storage and usage information.
EGGPLANT: You will receive Nadia (slender, purplish-black, glossy-like, bell-shaped fruit) or Orient Express (long, lavender fruit). See Week 12 for storage & usage information.
KALE (Green Curly): well-ruffled, curly green leaves on green stems; this variety makes a good, roasted “kale chip”. See Week 1 newsletter for storage and usage information.
SWEET ONIONS (Yellow Spanish): a sweet, mild flavored onion with a yellow skin. See Week 8 for storage & usage information
POTATOES (Russian Banana Fingerling): an heirloom potato with small, banana-shaped tubers with yellow skin and light yellow flesh; used by chefs for its delicious flavor and smooth “waxy” texture that doesn’t fall apart when cooked; good baked, boiled, or in salads. See Week 10 for storage & usage information.
RADISHES (Pink Beauty): pink-colored root with mild, spicy flavor. See Week 1 for storage & usage information.
RAPINI (optional): also called “Broccoli Raab” or Rabe or Rape; leafy green with 6 to 9 inch stalks and scattered clusters of tiny broccoli-like buds (some of ours don’t have buds yet, so just the leaf). See Week 17 newsletter for storage & usage information.
BABY LETTUCE MIX: Red and Green Romaine, and other Red/Green Leaf lettuces. See Week 16 for storage and usage information.
U-PICK FLOWERS (only available on the farm): A bouquet per household of up to 15 stems will be part of your share, but whenever possible if you can donate $1 or more that will help to pay for some seed and labor costs. More information about u-pick flowers is in the “Announcements” section.
U-PICK RASPBERRIES (only available on the farm): 1 pint is available as part of your share this week, only if you are able to come out to the farm and pick it yourself. More pints are available for u-pick as well for $3/pint. See u-pick information in the “Announcements”.
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. See Week 18 for storage and usage information.
TATSOI: an Asian green with small, spoon-shaped, thick, dark-green leaves with tangy, sweet flavor.
How to use: commonly eaten raw in salads and in stir-fries/soups
How to store: refrigerate in plastic bag or wrap in a damp towel for up to a week.
WHITE HAKUREI TURNIPS and GREENS: A white salad turnip with round, smooth roots that have a sweet, fruity flavor with a crisp, tender texture. See Week 18 for storage and usage information.
WINTER SQUASH/PUMPKINS: You will choose 2 from 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), and Winter Luxury Pie Pumpkin (medium-sized golden russet color with finely netted skin and flesh is very thick, sweet, sugary, and deep golden in color; makes a delicious, velvety pumpkin pie; good keeper for winter storage). See Week 18 for storage and usage information.
ANNOUNCEMENTS
1. ENDING SUMMER CSA DATES: The end is drawing near. This is just a reminder that our summer shares are ending in just a few weeks. That means Oct. 12 (Wed.), Oct. 14 (Fri.), and Oct. 15 (Sat.) are the last distribution days.
2. “TASTE OF TANTRÉ” AT ZINGERMAN’S on FOURTH: Join our Tantré Farm crew at Zingerman’s new events space, Zingerman’s on Fourth, on Thursday, Oct. 20 at 7 p.m. for a ZingFeast Dinner featuring Tantré Farm produce. Chef Rodger Bowser will be sculpting our farm’s produce into scrumptious dishes again this year. This is a delicious meal for $50/person or $60 with beer. Call early 734-663-3400 to reserve a space, since this event usually is sold out. Hope to see you there!
3. MEXICAN FIESTA “FARM DINNER” on Sept 29 was unbelievably “filling”! We enjoyed many traditional fillings for our taco bar with two different kinds of salsa, a pot of heirloom “Cherokee Trail of Tears” beans, watermelon fresca, hot cocoa with Tantre Farm milk, and cookies. Thanks to Kim, Misty, Jane (Kim’s mom!), Randy, and Greg for helping lead all the different stations that led to this delicious meal.
4. 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 to help you. There are also some “already picked” options.
U-pick Broccoli Florets—$0.50/lb. Good time for freezing.
U-pick Raspberries—1 pint free with your share, and $3/pint for additional pints. *Easy to freeze on cookie sheets.
U-pick Fresh Flowers– You may pick 1 bouquet of up to 15 stems per household at no charge as part of your share.
Already-Picked Green, Yellow Filet Beans for $1.50/lb. or U-pick Beans for $1/lb. Good time for canning and freezing!
5. FROZEN LOCAL FRUIT AND VEGGIES SHARES FROM “LOCAVORIOUS” AVAILABLE: Some of you may have limited freezer space or haven’t had time to preserve as much of the harvest as you would like for winter. Tantre Farm member and Locavorious community freezer owner, Rena Basch, wants to let everyone know that Locavorious provides locally grown, delicious, frozen fruits and vegetables in the winter months, and there are still shares available for winter ’11-12. Locavorious members receive 4 deliveries of local frozen fruits and veggies, including Tantre’s Carmen red peppers, green beans, sugar snap peas and squash. Shares are $200. Contact Rena for more information at rena@locavorious.com or 734-276-5945 or visit www.locavorious.com.
6. LUNASA MARKET (www.lunasa.us): An opportunity exists in our area to continue purchasing Michigan products and supporting Michigan producers (including Tantre Farm) all year long! It’s like an online farmers market. During two shopping windows each month, Lunasa members purchase items online from local producers and pick them up at the Lunasa Warehouse (6235 Jackson Road Ann Arbor, Michigan). Shopping windows open on Thursday mornings and close at midnight on Saturdays preceding Market Days on two Tuesdays each month. See the website for specific dates and times. For questions please contact Jane Pacheco (jane@lunasa.us).
7. EXTENDED FALL CSA SHARE AVAILABLE FOR 2011: We are offering an Extended Fall CSA Share again for $90 for 3 weeks from Oct. 16 through Nov. 5. There will not be a distribution in Chelsea on Saturdays though. The other distribution sites and days are the same. If you’re interested in registering you can return your registration form by e-mail, send it in the mail, or put it in the labeled envelope at the distribution sites. Registration and payment due by Oct. 15.
8. THANKSGIVING SHARES! We are offering a distribution in November for you to stock up on vegetables before the holiday or for winter storage for $100. This share will be available 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. A $50 deposit can reserve your share, but full payment needed by Nov. 12.
9. 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. We will be accepting $100 deposits ($25 of that deposit is nonrefundable if you choose to cancel your share) 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.
10. 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.
Chelsea Farmers’ Market (Sat.)–8 A.M. to 12 P.M.
REFLECTIONS ON THE FARM
By Deb and Richard
Despite the warnings, we didn’t get much frost Saturday night, so the winter squash, pumpkins, and our summer veggies–peppers, tomatoes, green beans, and eggplant have been spared from a quick, overnight demise. Thank you so much for those that arrived on Saturday to pick over a hundred bushels of squash on such short notice. This has been added to many more bushels of already picked squash in the barn, along with several hundred crates of potatoes, onions, and garlic.
Fall is a time of equinox and equilibrium. The days last as long as the nights. The temperatures can be gentler now, less extreme with heat and cold. The long, amber rays of the sun are just glancing the northern hemisphere in a golden tangent that enlarges leafy greens by soaking them with as much warmth and light as they can before the sun lessens for the winter. This is a time for raw or sautéed tender, bug-free, baby greens and a time for crispy, crunchy, sweet roots which are good in a slaw or roasted. The bug cycle is down. The weed cycle is down. We can now focus on the joy of harvesting and laying up storage crops for the winter. We are looking forward to our Extended Fall Share that begins in 2 weeks and a bountiful Thanksgiving Share in November. In the next couple of weeks, we will have fall spinach, cauliflower, carrots, Brussels sprouts, sweet potatoes, turnips, celeriac, parsnips, and broccoli. We also will have a winter abundance of root crops, squash, onions, garlic, sweet potatoes, and spinach from several hoop houses that are available all winter long, so give us a call if you want to pick up something at the farm. We are looking forward to having many vegetables to overwinter and distribute through Lunasa and also through the Ann Arbor Farmers market through November and maybe into December depending on freezing temperatures.
It has helped a lot to have such an excellent group of dedicated, hardworking, and innovative workers. Over the long, summer season of excessive heat, excessive rain, unseasonable cold, weeds, insect damage, and plant disease, the rainbow of intelligences have shown their light in the fields for many weeks, and in turn creating a rainbow of vegetables for storage and our weekly delight. For those of you who don’t know, we have one more week of our summer share to enjoy!
RECIPES
CARROT TOP SOUP (Local Flavors by Deborah Madison) Serves 4
1 bunch (6 small to medium) carrots, the tops and roots
2 Tbs. butter
3 Tbs. white rice
2 large leeks (or green onions), white parts only
2 thyme or lemon thyme sprigs
2 Tbs. chopped dill, parsley, celery leaves or lovage
sea salt and freshly ground pepper
6 c. vegetable or chicken stock or water
Pull the lacy leaves of the carrot greens off their stems (2 to 3 cups, loosely packed). Wash, then chop finely. Grate the carrots, or finely chop them. Melt the butter in a soup pot. Add the carrot tops and carrots, rice, leeks, thyme, and dill. Cook for several minutes, turning everything a few times, then season with 1-1/2 teaspoons salt and add the stock. Bring to a boil and simmer until the rice is cooked, 16 to 18 minutes. Season with salt, pepper and serve.
Tantre Farm CSA Newsletter
WEEK 18
Sept. 25-Oct. 1, 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.
YELLOW BEANS (Concador): a smooth, straight, thin, yellow filet bean. See Week 7 newsletter for storage & usage information.
BROCCOLI: deep emerald green, tiny buds that are clustered on top of stout, edible stems. See Week 7 for storage & usage information.
GARLIC: a bulb of several papery white cloves. See Week 9 for storage & usage information.
FRESH HERBS: All shares will receive just Basil this week for the herb. Genovese Basil—an herb with sweet, spicy, shiny, green leaves. We supply it with root attached, so it will last longer when stored in a jar, vase, or glass of water on your counter or table top.
MUSHROOMS: You will receive Shiitake (flower-like cracking pattern on brown cap; edible mushroom native to East Asia; good in sandwiches and cooked) or Oyster (white, golden, or gray oyster-shaped cap with a mild, anise, earthy odor). See Week 11 newsletter for storage and usage information.
SWEET ONIONS (Yellow Spanish): a sweet, mild flavored onion with a yellow skin. See Week 8 for storage & usage information HOT PEPPERS: You may choose from Jalapeño (hot flavor, small and conical pepper, ranging from green to red), Serrano (cylindrical fruit with excellent, very hot flavor; usually eaten fresh green not dried), or Shishito (sweet, mild, slender Japanese chiles about 2 to 4 inches with squarish end). See Week 10 for storage & usage information.
POTATOES (Red Norland): smooth, red skin and white flesh; great baked, boiled, or roasted. See Week 10 for storage & usage information.
RADISHES: You will receive Pink Beauty (pink-colored root with mild, spicy flavor) or Amethyst (bright purple skin and crisp, mild white flesh). See Week 1 for storage & usage information.
RAPINI: also called “Broccoli Raab” or Rabe or Rape; leafy green with 6 to 9 inch stalks and scattered clusters of tiny broccoli-like buds (some of ours don’t have buds yet, so just the leaf). See Week 17 newsletter for storage & usage information.
SALAD MIX: a mix of baby greens–Pac Choi, Mustard greens, Mizuna, and baby lettuces—Green and Red Oakleaf, Red and Green Romaine, and other Redleaf lettuces. See Week 16 for storage and usage information.
U-PICK FLOWERS (only available on the farm): A bouquet per household of up to 15 stems will be part of your share, but whenever possible if you can donate $1 or more that will help to pay for some seed and labor costs. More information about u-pick flowers is in the “Announcements” section.
U-PICK RASPBERRIES (only available on the farm): 1 pint is available as part of your share this week, only if you are able to come out to the farm and pick it yourself. More pints are available for u-pick as well for $3/pint. See u-pick information in the “Announcements”.
SWEET POTATOES: You will receive Beauregard Sweet Potatoes (large, edible root related to the morning-glory family that has dark red-orange skin with a vivid orange, moist, sweet flesh; high in vitamins A and C).
How to use: Bake in 400 degree oven until tender, about 45 minutes; use like potatoes—baked, boiled, sautéed, fried; can be made into pies, waffles, pancakes, breads, & cookies
How to store: should be spread out in a warm, humid place for about a week to cure. Once cured, store in a cool, dark place like winter squash. *Do not store in plastic or in fridge, unless cooked.
TOMATOES: You may choose from Buffalo Ruby Red (long popular, Dutch beefsteak tomato; good for slicing) and Geronimo (newer variety but already one of the most widely used beefsteak varieties; fruits are very large, firm, nice red color and good taste.). Due to the cool nights and rains this last week, tomatoes for canning may be limited, but just ask. See Week 11 newsletter for storage and usage information.
WHITE HAKUREI TURNIPS and GREENS: A white salad turnip with round, smooth roots that have a sweet, fruity flavor with a crisp, tender texture. Both roots (good source of Vitamin C, potassium, and calcium; good in salads and soups) and greens (slightly sweet and can be boiled, steamed, sautéed, stir-fried, and since hairless, are good in salads; excellent source of vitamins A & C and good source of riboflavin, calcium and iron) are edible!
How to use: good in salads and soups, roasted, steamed, sautéed,
How to store: remove greens from turnip root and store separately in plastic bag in refrigerator for up to 3 days; roots can last up to 1-2 weeks in refrigerator.
WINTER SQUASH: You will receive Acorn (small, green ribbed squash with pale yellow flesh; great stuffed with rice, breading, or soups) and Delicata (small, oblong, creamy colored with long green stripes, only slightly ribbed; pale yellow, sweet flesh; edible skin; best eaten within 4 months of harvest)
How to use: Slice in half, scoop seeds out and bake with a little water in baking pan at 350 degrees for 40 minutes or until tender; boil or steam chunks for 15-20 minutes, or until tender (peel skins off “before” or “after“ cooked, but “after” is easiest when it’s cooled); mash cooked squash with butter; purée cooked squash for creamy soup, or add uncooked chunks to soups or stews; add small amounts to yeast breads, muffins, cookies, pies, oatmeal, etc.
How to store: Keep for several months (depending on the variety) in a dry, moderately warm (50-60 degrees), but not freezing location with 60-75% humidity; will also store at room temperature.
ANNOUNCEMENTS
1. ENDING SUMMER CSA DATES: The end is drawing near. This is just a reminder that our summer shares are ending in just a few weeks. That means Oct. 12 (Wed.), Oct. 14 (Fri.), and Oct. 15 (Sat.) are the last distribution days.
2. THANKS FOR COMING TO OUR FALL WORK PARTY AND POTLUCK on Sept. 25. We managed to harvest 4 crates of sweet potatoes, shell 4 trays of black turtle beans, harvest/sort pears, and clean 4 crates of garlic. All members were able to go home with a squash or a pumpkin, a pint of raspberries, and a flower bouquet if they wanted. We also enjoyed many good potluck dishes. A special treat enjoyed by children and adults was a visit from the Ann Arbor Symphony’s String Instrument Petting Zoo, where young and old were able to try their hand at violin and cello. Thanks to CSA member and Executive Director of the Ann Arbor Symphony, Mary Steffek Blaske. We really appreciate getting to know so many of our Tantre Farm community and especially all the ways you all pitched in to help the farm.
3. PARTICIPATORY “FARM DINNER” on Sept 29 still has a few spaces left (we had a few cancellations): We will be preparing a Mexican Fiesta meal using produce from this week’s Tantre Farm share box on Thurs., Sept. 29 at Tantre Farm from 5:30 to 8:30 PM (or starting at 4 PM, if you want to help prep veggies). We will eat outside unless it’s raining. We will be offering tips and recipes on what we are preparing, and some demos of homemade tortillas, making hot cocoa, making easy, fresh salsa, and how to make an easy watermelon drink. There will be a $5 fee for materials and handouts. If you’re interested, please contact us soon with your NAME, PHONE NUMBER, ESTIMATED ARRIVAL, and E-MAIL ADDRESS in the body of the email. Also, for those of you already registered, please let us know ASAP if you need to cancel, so we can let more people in.
4. 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 to help you. There are also some “already picked” options.
U-pick Broccoli Florets—$0.50/lb. Good time for freezing.
U-pick Raspberries—1 pint free with your share, and $3/pint for additional pints. *Easy to freeze on cookie sheets.
U-pick Fresh Flowers– You may pick 1 bouquet of up to 15 stems per household at no charge as part of your share.
Already-Picked Green, Yellow, Purple Filet Beans for $1.50/lb. or U-pick Beans for $1/lb. Good time for canning and freezing! Purple filet beans turn green when blanched and frozen.
5. MISSING SHARE BOXES and BERRY CONTAINERS! Please return any forgotten items from the farm, so that we can reuse them. Also check Lost and Found at farm!
6. EXTENDED FALL CSA SHARE AVAILABLE FOR 2011: We are offering an Extended Fall CSA Share again for $90 for 3 weeks from Oct. 16 through Nov. 5. There will not be a distribution in Chelsea on Saturdays though. The other distribution sites and days are the same. More information can also be found about this in your CSA Handbook and on the website under FAQ section. If you’re interested in registering you can return your registration form by e-mail, send it in the mail, or put it in the labeled envelope at the distribution sites. All forms will be attached to an email notice this week, and also will be available at every distribution site. Registration and payment due by Oct. 15.
7. THANKSGIVING SHARES! We are offering a distribution in November for you to stock up on vegetables before the holiday or for winter storage for $100. This share will be available 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. A $50 deposit can reserve your share, but full payment needed by Nov. 12.
8. 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. We will be accepting $100 deposits ($25 of that deposit is nonrefundable if you choose to cancel your share) 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. Also, you will be receiving an email with the registration attached this week. Thanks for your continued support this season.
9. 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.
Chelsea Farmers’ Market (Sat.)–8 A.M. to 12 P.M.
RECIPES
AUTUMN MINESTRONE SOUP(from Moosewood Restaurant Daily Special by the Moosewood Collective) Serves 6 to 8.
2 Tbs. vegetable oil
1 c. chopped onions
2 garlic cloves, minced or pressed
2 1/2 c. peeled and cubed winter squash (such as acorn, delicata)
2 celery stalks, diced
1/2 c. peeled and diced carrots
2 1/2 c. cubed potatoes
1 tsp. dried oregano
2 tsp. salt
1/2 tsp. black pepper
6 c. water
4 c. chopped greens (kale, rapini, turnip greens, etc.)
1 1/2 c. cooked cannellini beans (or 1 ½ cups fresh shelling beans)
Warm the oil in a large soup pot on medium heat. Add the onions and garlic, and sauté for 5 minutes. Add the squash, celery, carrots, potatoes, oregano, salt, pepper, and water; cook for 10 minutes or until potatoes are almost done. Add the greens and beans (drained) and simmer for another 5 to 7 minutes, until the kale and the beans are tender. Yields 12 cups. (Optional additions: Add sautéed mushrooms, peppers, turnips, broccoli.)
SWEET POTATO, BROCCOLI, AND TOMATO STEW (from Farmer John’s Cookbook: The Real Dirt on Vegetables by John Peterson) Serves 4.
2 Tbsp. olive oil
1 large onion, sliced
4 cloves garlic, thinly sliced
1- 28 oz. jar stewed tomatoes (or 3 to 4 cups cut up fresh ones)
2 cups cooked or canned garbanzo beans, drained
1 ½ cups chicken or vegetable stock or water
3 medium sweet potatoes (about 1 pound, cubed)
1 medium head broccoli, cut into large chunks (about 2 cups)
Salt
Freshly ground pepper
Heat the oil in a soup pot over medium heat. Add the onion; cook until soft, about 5 minutes. Stir in the garlic and cook for 1 minute. Add the tomatoes, garbanzo beans, stock, and sweet potatoes. Simmer, partially covered, for 15 minutes. Add the broccoli, cover, and simmer until the sweet potatoes and broccoli are tender, about 5 minutes. Season with salt and pepper to taste.
Tantre Farm CSA Newsletter
WEEK 17
Sept. 18-24, 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.
PURPLE & YELLOW BEANS: You will receive Velour (“extra-fine”, straight, purple filet bean, which turns green upon cooking) and/or Concador (a smooth, straight, thin, yellow filet bean). See Week 7 newsletter for storage & usage information.
CARROTS (Mokum): a very sweet, slender, “pencil carrot” with edible green leaves. Greens are delicious in soups and also salads. See Week 9 for storage and usage information.
FRESH HERBS: In general, store herbs upright with cut stems in 1 or 2 inches of water and refrigerate for up to 2 weeks or wrap in slightly dampened cloth and store in refrigerator. *All shares will receive Basil. You may choose ONE from the following 4 Herbs:
Parsley (flat, glossy, dark green leaves), Dill (soft, delicate, fernlike, grayish-green leaves), French Sorrel (slightly tart, lemon-flavored green; excellent for salads, soups, and sauces), Lemon Balm (fragrant lemon-minty leaves make an herbal tea; good addition to lettuce or fruit salads, and meat marinades) *Genovese Basil—an herb with sweet, spicy, shiny, green leaves.
KALE (Lacinato): dark green, noncurled, blistered leaves, but heavily savoyed). See Week 1 newsletter on storage and usage information.
STORAGE ONIONS (Prince): a very large, yellow onion with satiny sheen on skins. See Week 8 for storage & usage information.
POTATOES (All Blue): an heirloom potato with deep blue skin and flesh; moist texture; perfect in salads, baked, or boiled. *Interesting note: Most blue fleshed cultivars contain 90 times more antioxidants than white tubers, and the antioxidants in potato tubers are enhanced by cooking them. See Week 10 for storage & usage information.
RADISHES (Amethyst): bright purple skin and crisp, mild white flesh. See Week 1 for storage & usage information.
RAPINI: also called “Broccoli Raab” or Rabe or Rape; leafy green with 6 to 9 inch stalks and scattered clusters of tiny broccoli-like buds (some of ours don’t have buds yet, so just the leaf); traditional Italian specialty combining qualities of broccoli and mustard greens;
How to use: used for salads or light cooking. To cook simply: Clean rappini with water, oil pan, add garlic and brown. Add 1 cup of water. Put in rappini, season to taste. (Lemon may be used if desired.) Cover pan and steam for thirty minutes. Pepperoni or sausage may be added to rappini after it is fully cooked.
How to store: wrap in dampened cloth in plastic bag for up to 1 week.
SALAD MIX: a mix of baby greens–Pac Choi, Mustard greens, Mizuna, and baby lettuces—Green and Red Oakleaf, Red and Green Romaine, and other Redleaf lettuces. See Week 16 for storage and usage information.
U-PICK FLOWERS (only available on the farm): A bouquet per household of up to 15 stems will be part of your share, but whenever possible if you can donate $1 or more that will help to pay for some seed and labor costs. More information about u-pick flowers is in the “Announcements” section.
U-PICK RASPBERRIES (only available on the farm): 1 pint is available as part of your share this week, only if you are able to come out to the farm and pick it yourself. More pints are available for u-pick as well for $3/pint. See u-pick information below in the “Announcements”.
TOMATOES: You may choose from Buffalo Ruby Red (long popular, Dutch beefsteak tomato; good for slicing) and Geronimo (newer variety but already one of the most widely used beefsteak varieties; fruits are very large, firm, nice red color and good taste.). Due to the cool nights and rains this last week, tomatoes for canning may be limited, but just ask. See Week 11 newsletter for storage and usage information.
WINTER SQUASH (Butternut): light, tan-colored skin; small seed cavities with thick, cylindrical necks; bright orange, moist, sweet flesh; longest storage potential of all squash.
ANNOUNCEMENTS
1. VOLUNTEERS NEEDED for FALL WORK PARTY/END-OF SEASON POTLUCK on this coming Sunday, Sept. 25 for Set Up from 11 to 1 PM and for Clean Up after 4:30 PM. Is anyone available to come early and leave earlier (if needed) or come later and leave late? Our end-of-season potluck will also be at this time, so please bring an hors d’oeuvre, snack, or refreshment to pass. Lots of kid-friendly activities, such as wagon rides, bubbles, and even a String Petting Zoo from the Ann Arbor Symphony Orchestra. More information will continue in a reminder email later in the week.
2. ENDING SUMMER CSA DATES: The end is drawing near. This is just a reminder that our summer shares are ending in just a few weeks. That means Oct. 12 (Wed.), Oct. 14 (Fri.), and Oct. 15 (Sat.) are the last distribution days.
3. PARTICIPATORY “FARM DINNER” on Sept 29 is nearly full: You should have received an email notice about our Mexican Fiesta farm dinner coming up next week. We will be preparing a meal using produce from next week’s Tantre Farm share box on Thurs., Sept. 29 at Tantre Farm from 5:30 to 8:30 PM. At this point we are planning on eating outside, unless it’s raining, since seating space is limited in our house. We will be offering tips and recipes on what we are preparing. There will be a $5 fee for materials and handouts. If you’re interested, please contact us soon with your NAME, PHONE NUMBER, and E-MAIL ADDRESS in the body of the email. Also, for those of you already registered, please let us know ASAP if you need to cancel, so we can let more people in.
4. PLASTIC OR PAPER GROCERY BAGS NEEDED, if you would like to donate some to the farm or at markets.
5. 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 to help you. There are also some “already picked” options.
U-pick Broccoli Florets—$0.50/lb. Good time for freezing.
U-pick Raspberries—1 pint free with your share, and $3/pint for additional pints. *Easy to freeze on cookie sheets.
U-pick Fresh Flowers– You may pick 1 bouquet of up to 15 stems per household at no charge as part of your share.
Already-Picked Green, Yellow, Purple Filet Beans for $1.50/lb. or U-pick Beans for $1/lb. Good time for canning and freezing! These delicate, tender filet beans turn green when blanched and frozen.
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.
Chelsea Farmers’ Market (Sat.)–8 A.M. to 12 P.M.
TIME FOR 2011 FALL, THANKSGIVING, AND SUMMER 2012: REGISTRATIONS ARE COMING NEXT WEEK!
If you haven’t had your fill of fresh produce for the season, you will find several opportunities listed below for continuing to receive Tantre Farm produce even after the Summer Shares end in a couple of weeks. The Extended Fall shares and Thanksgiving shares will be listed on one registration form. Your Summer Share 2012 will be on a separate form. Registration forms will be available at each Distribution Site NEXT WEEK, and you will also receive them next week online as an attachment to an e-mail letter describing the various share options in more detail. Changes can be made at any time up until registration final due dates. Please make all checks payable to “Tantre Farm” and put in labeled envelopes at Distribution Sites or mail to the farm.
EXTENDED FALL CSA SHARE: We are extending our CSA season again by offering an Extended Fall CSA Share for $90 for the 3 weeks after the 2011 Summer Season Share is over starting Oct. 16 until Nov. 5. The share amount will be about the same size, and we will continue to have much of the same produce with a few new fall items too, which will be described in next week’s letter. There will not be a distribution in Chelsea on Saturdays though. The other distribution sites and days are the same. More information can be found in your CSA Handbook and on our website under FAQ. Registrations and final payments are due by Oct. 8.
THANKSGIVING SHARES: We are offering a distribution in November for you to stock up on vegetables before the holiday or for winter storage for $100. This share will be available 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. You will receive a newsletter with storage tips and recipes and 60 to 70 pounds of several varieties of the following: potatoes, cabbage, pie pumpkin, winter squash, garlic, Brussels sprouts, beets, onions, carrots, parsnips, dried beans, leeks, kale, collard greens, spinach, Asian greens, cauliflower, broccoli, turnips, and a jar of lacto-fermented sauerkraut from a local business called “The Brinery”. More details will be included in a coming letter next week. Full payment of $100 will be needed by Nov. 12 to finalize your registration, but any deposit of $50 or more will be accepted now to ensure your registration.
INTERESTED IN JOINING OUR CSA IN 2012? If you are able and willing to support Tantré Farm CSA again next summer, we would love to hear from you. Shares will be available for $575 (FARM-Wednesdays & Fridays) and $600 (Ann Arbor Farmers’ Market-Wednesdays, Chelsea Farmers’ Market-Saturdays, or Community High School-Saturdays) from June through the middle of October. We will be accepting $100 deposits (or full payments, if you are able) to reserve your share for 2011 starting now until the end of December. We encourage you to sign up this Fall, because by the end of January new members will be invited to sign up, so there will be no guarantee of a space if you haven’t made a deposit before then. Keep in mind that if you pay in $100 amounts each month starting now, you can have your share paid off before the payment deadline on May 1. This works well with automatic payments from your bank. Also, several members actually postdate checks with monthly payments ahead of time, which works very well for us too. Please ask for a registration form at the Distribution Sites, or it can be sent online and through the mail, if you don’t get one next week. We would like to encourage some kind of financial commitment this fall, if you are able, so that we may better plan for next season. Thank you for your continued support this season, and hope you enjoy these last few weeks of bounty.
RECIPES
GREEN BEAN AND ROASTED TOMATO SALAD (from Capay Organic Farm CSA “Farm Fresh to You” website) Serves 2.
4 tomatoes, each cut lengthwise into 4 slices
1/4 teaspoon (heaping) Dijon mustard
1/4 pound green beans, trimmed
1 tablespoon olive oil
2 tablespoons fresh orange juice
1 teaspoon minced shallot or garlic
1/4 teaspoon fresh lemon juice
1 cup mixed salad greens
1/4 teaspoon freshly grated orange zest
Preheat oven to 450 degrees F. and lightly grease a baking sheet. Arrange tomatoes in one layer on baking sheet and season with salt and pepper. Roast tomatoes in middle of oven 15 minutes, or until edges are browned, and cool. While tomatoes are roasting cook beans in salted boiling water 3 minutes, or until crisp-tender. In a colander drain beans and rinse under cold water until cool. Drain beans and pat dry. In a bowl whisk together juices, zest, mustard, oil, shallot, and salt and pepper to taste. Arrange tomatoes, overlapping them, on 2 plates and mound mixed salad greens and beans on top. Drizzle salads with vinaigrette.
BROCCOLI RABE WITH LEMON & GARLIC (from COOKS.COM)
1 1/2 lb. broccoli rabe (rapini), wash & discard coarse stem ends
2 tsp. minced garlic
3 tbsp. butter
2 tbsp. minced fresh parsley
2 tsp. fresh grated lemon rind
In a heavy kettle cook the broccoli rabe covered in very little water until stems are tender. Sauté garlic in butter over medium heat 3 minutes. Drain the broccoli rabe, toss with garlic mixture, parsley, salt and pepper. Garnish with lemon rind.
Tantre Farm CSA Newsletter
WEEK 15
Sept. 4-10, 2011
If needed, please contact Richard Andres & Deb Lentz at 2510 Hayes Rd. Chelsea, MI 48118 e-mail: tantrefarm@hotmail.com phone: 734-475-4323 website: www.tantrefarm.com
THIS WEEK’S SHARE
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.
BEANS (Velour): “extra-fine”, straight, slender, bright purple pods. Turns green upon cooking. See Week 7 newsletter for storage & usage information.
BROCCOLI: deep emerald green, tiny buds that are clustered on top of stout, edible stems. See Week 7 for storage & usage information.
CABBAGE: You will receive Savoy (loose, full head of crinkled leaves varying from dark to pale green; mellow-flavored cabbage considered to be superior for cooking) or Green or Red Cabbage. See Week 9 for storage and usage information.
CUCUMBERS: long, cylindrical, green-skinned fruit of the gourd family with mild, crisp flesh. See Week 7 for storage & usage information.
EGGPLANT: You will receive Nadia (slender, purplish-black, glossy-like, bell-shaped fruit) or Orient Express (long, lavender fruit). See Week 12 for storage & usage information.
GARLIC: a bulb of several papery white cloves. See Week 9 for storage & usage information.
FRESH HERBS: In general, store herbs upright with cut stems in 1 or 2 inches of water and refrigerate for up to 2 weeks or wrap in slightly dampened cloth and store in refrigerator. *All shares will receive Basil. You may choose ONE from the following 4 Herbs:
Parsley (flat, glossy, dark green leaves), Dill (soft, delicate, fernlike, grayish-green leaves), 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.
*Genovese Basil—an herb with sweet, spicy, shiny, green leaves. We supply it with root attached, so it will last longer when stored in a jar, vase, or glass of water on your counter or table top.
KALE or COLLARDS: You will receive Green Curly (well ruffled green leaves or green with red stems) or Collards (dark-green, flat, large leaf. May be substituted for kale or other hearty greens recipes. Use blanched, large leaf rolled up as a wrap and stuff with vegetables or hummus). See Week 1 for storage and usage information.
LETTUCE: You will receive 1-2 heads of various kinds of lettuce. See Week 1 newsletter for storage and usage information.
MELONS: You may choose from Little Baby Flower Watermelon (small, 2-4 lb. round fruit; bright green stripe pattern on shell and dark pink flesh that is sweet and crisp with a high sugar count), Sunshine Watermelon (8-10 lb. oval-rounded fruit; green-striped shell with bright yellow flesh, which is brittle, juicy, and very sweet), Gold Flower Watermelon (elongated, sausage-like fruit with sweet yellow and orange bicolor flesh and green skin; unusual variety from China), Crimson Sweet Watermelon (large, dark and light green-striped with sweet red flesh), or Sarah’s Choice Cantaloupe (sweet, thick, orange flesh with corky net on the skin; medium-sized, oval fruit). See Week 13 for storage and usage information.
SWEET ONIONS: You will receive Red Long of Tropea (specialty variety of tall, elongated, red bulbs traditionally grown in Mediterranean Italy and France.) See Week 8 for storage & usage information.
SWEET RED PEPPERS: You will receive Red Knight Bell (big, blocky, thick-walled, green-to-red pepper with sweet flesh) Carmen (tapered fruit ripens from green to deep carmine red; sweet taste for salads and roasting, when fully red-ripe), or Apple Pimento (cylindrical, lobed-end fruits with mild, juicy, sweet fruity flesh). See Week 12 for storage and usage information.
HOT PEPPERS: You may choose from Jalapeño (small and conical pepper, ranging from green to red), Serrano (cylindrical fruit with excellent, very hot flavor; usually eaten fresh green not dried), or Shishito (sweet, mild, slender Japanese chiles about 2 to 4 inches with squarish end). See Week 10 for storage & usage information.
POTATOES (Purple Viking): deep purple skin dappled with pink splashes and stripes; flesh is bright white and creamy-good, good for baking and mashes perfectly. See Week 10 for storage & usage information.
U-PICK FLOWERS (only available on the farm): A bouquet per household of up to 20 stems will be part of your share, but whenever possible if you can donate $1 or more that will help to pay for some seed and labor costs. More information about u-pick flowers is in the “Announcements” section.
U-PICK RASPBERRIES (only available on the farm): The fall raspberries are ready now, so 1 pint is available as part of your share this week, only if you are able to come out to the farm and pick it yourself. More pints are available for u-pick as well for $3/pint. See u-pick information below in the “Announcements”.
TOMATOES: You may choose several tomatoes from many different “slicing” varieties this week. See Week 11 newsletter for storage and usage information.
ANNOUNCEMENTS
1. DEB IS OUT OF TOWN THURS (9/8) – SUN (9/11): I will have limited internet and cell phone access, so I will not be able to respond promptly to all emails sent during this time. If you need to reach someone at the farm, please call 734-475-4323.
2. PRESERVING COOKBOOKS FOR SALE for $20. Please ask for copies at each distribution, if you are interested.
3. EXPLORERS had fun on KID FARM DAY! We collected flowers, leaves and edible samples during an edible farm walk. Then we returned to make Herb Pillows/Sachets or Flower Creatures. Following a “Little Creatures” theme, we observed and sorted various creatures in pond water and from shaking a plant. The morning culminated with snacks from the farm. Thanks to all those who participated!
4. 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 to help you. There are also some “already picked” options.
U-pick Broccoli Florets—$0.50/lb. Good time for freezing.
U-pick Raspberries—1 pint free with your share, and $3/pint for additional pints. *Easy to freeze on cookie sheets.
Already Picked Tomatoes–$30 for 25 lbs. (half bushel) Good time for canning, dehydrating, and freezing!
U-pick Fresh Flowers– You may pick 1 bouquet of up to 20 stems per household at no charge as part of your share.
5. 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.
Chelsea Farmers’ Market (Sat.)–8 A.M. to 12 P.M.
PRESERVING FOOD BY CANNING
(adapted from Asparagus to Zucchini: A Guide to Farm-Fresh, Seasonal Produce by MACSAC)
When compared to other methods of home food preservation, canning foods falls somewhere in the middle with regard to cost and vitamin loss. However, it can take a bit of time for preparation, canning, and clean up. Also, products canned incorrectly can harbor dangerous microorganisms or disease-causing spores. This should not be a problem, if guidelines and proper procedures are followed.
Many different techniques are used for canning, but listed below are two different canning methods. You will need to consult other canning or preserving resources for more specific details. See preserving resources listed in “A to Z Cookbook”.
Water bath canning for high acid foods: This is the method used for most fruits, high-acid tomato varieties and some salsa recipes. The water bath method involves submersing the canning jars in boiling water for specific amounts of time. This kills microorganisms and creates a seal. First of all, you will need a large pot with a tight fitting lid. The pot must be large enough, so that the level of the boiling water can be 2 inches above the top of the canning jars and must have some sort of rack on the bottom, so the jars are not in direct contact with the bottom of the pot. Canning rings can also be used to line the bottom, if needed. The second item that is necessary will be canning jars. Just be sure they are free of cracks and nicks on the lip of the jar. Next you will need lids for the canning jars. These are small disks that fit on top of the jar. You will also need rings that screw on the jar and hold the lid in place. Finally, you should have a jar lifter or canning tongs to remove the jars from the boiling water.
Pressure canning for low-acid foods: Pressure canning is necessary for low-acid vegetables. In order to make low-acid foods safe, the clostridium botulinum bacteria spores must be destroyed by making the foods reach 240 degrees Fahrenheit. This temperature is achieved by using pressure in a pressure canner. This type of canning uses most of the same equipment as in the water bath method, except that a pressure canner is used instead of a large pot. These are available with either a dial or weighted gauge for indicating when the jars have reached the necessary pressure.
RECIPES
PURPLE BEAN AND TOMATO SALAD (adapted from www.grouprecipes.com) Serves 1 or 2.
6 oz green or purple beans, chopped into 1″ pieces
3 tbsp hummus
1 tsp lemon juice
1/4 tsp oregano
1 sprig parsley, minced
3 oz Romaine lettuce, shredded
1 plum tomato, halved lengthwise and sliced thinly
fresh-ground black pepper, to taste
Steam the bean pieces 4 minutes over boiling water. Set aside. In a small bowl, mix together hummus, lemon juice, oregano and parsley. Set aside. Place lettuce in a salad bowl. Top with tomato slices and warm, steamed beans. Season with pepper. Pour hummus mixture overtop of everything, toss lightly to coat. Serve immediately.
PURPLE EGGPLANT, BEAN, AND PEPPER STIR FRY (adapted from www.seasonalontariofood.blogspot.com)
Sauce:
2 teaspoons arrowroot or corn starch
2 tablespoons water
2 tablespoons rice vinegar
3 tablespoons soy sauce
1 tablespoon dark brown sugar
1/4 teaspoon hot pepper flakes
Mix ingredients in a small bowl, and set aside.
Main Ingredients:
1 pound cooked purple potatoes, in chunks
1/2 pound purple beans, (which will turn green when cooked), chopped
1/2 pound or 2 large eggplants, ½-inch slices
1 large onion, chopped coarsely
1 large red pepper, deseeded & chopped into bite-size pieces
1 tablespoon peeled, minced ginger
4-5 cloves garlic, peeled and minced
3 to 4 tablespoons mild vegetable oil
When the potatoes have boiled for 10 minutes, put the beans in a colander, and drain the water from the potatoes over them to blanch them, but keep the potatoes in the pot so they are separate from each other. Rinse them both in cold water, and drain again. Heat 2 tablespoons of the oil in a very large skillet. Add the potatoes and cook, stirring occasionally, for about 10 minute until they are lightly browned. Add another tablespoon of oil, and add the eggplants. Cook, stirring frequently, for another 5 minutes. Add the onions, pepper, and beans and a little more oil if needed, and cook for another 5 minutes, stirring frequently. Add the ginger and garlic; stir in well. Then add the sauce ingredients, still stirring. As soon as the sauce thickens – in moments – remove from the heat and serve.
GARLIC CROUTONS (from Farmer John’s Cookbook)
garlic cloves (peeled, top sliced off), stale bread, olive oil, salt
Preheat the oven to 450° F. Brush both sides of the bread with a thin layer of olive oil. Place the bread on a baking sheet and sprinkle tops lightly with salt. Bake until lightly golden, 5 to 7 minutes, checking frequently to make sure bread doesn’t burn. Remove the bread from the oven and rub all over with the cut side of the garlic cloves. Cut the bread into smaller pieces if desired. The bread is ready to be used or stored.
Tantre Farm CSA Newsletter
WEEK 16
Sept. 11-17, 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.
PURPLE & YELLOW BEANS: You will receive Velour (“extra-fine”, straight, purple filet bean, which turns green upon cooking) and/or Concador (a smooth, straight, thin, yellow filet bean). See Week 7 newsletter for storage & usage information.
BEETS (Chioggia without greens): Italian variety with leaves all green and pink-striped stems; root has cherry red, candy-striped or “bulls-eye” flesh and has a sweet flavor. See Week 5 for storage & usage information.
GARLIC: a bulb of several papery white cloves. See Week 9 for storage & usage information.
FRESH HERBS: All shares will receive just Basil this week for the herb. Genovese Basil—an herb with sweet, spicy, shiny, green leaves. We supply it with root attached, so it will last longer when stored in a jar, vase, or glass of water on your counter or table top.
KOHLRABI GREENS: You will receive tender, baby Kohlrabi greens, which can be prepared exactly like kale or collards, since they are all part of the Brassica family. Excellent sautéed or used in salads. See Week 1 for storage and usage information.
LETTUCE: You will receive 1 small head of lettuce. See Week 1 newsletter for storage and usage information.
MELONS: You may choose from Little Baby Flower Watermelon (small, 2-4 lb. round fruit; bright green stripe pattern on shell and dark pink flesh that is sweet and crisp with a high sugar count), Sunshine Watermelon (8-10 lb. oval-rounded fruit; green-striped shell with bright yellow flesh, which is brittle, juicy, and very sweet), Gold Flower Watermelon (elongated, sausage-like fruit with sweet yellow and orange bicolor flesh and green skin; unusual variety from China), Crimson Sweet Watermelon (large, dark and light green-striped with sweet red flesh), or Sarah’s Choice Cantaloupe (sweet, thick, orange flesh with corky net on the skin; medium-sized, oval fruit). See Week 13 for storage and usage information.
SWEET ONIONS (Yellow Spanish): a sweet, mild flavored onion with a yellow skin. See Week 8 for storage & usage information.
SWEET RED PEPPERS: You will receive Red Knight Bell (big, blocky, thick-walled, green-to-red pepper with sweet flesh) Carmen (tapered fruit ripens from green to deep carmine red; sweet taste for salads and roasting, when fully red-ripe), or Apple Pimento (cylindrical, lobed-end fruits with mild, juicy, sweet fruity flesh). See Week 12 for storage and usage information.
HOT PEPPERS: You may choose from Jalapeño (small and conical pepper, ranging from green to red), Serrano (cylindrical fruit with excellent, very hot flavor; usually eaten fresh green not dried), or Shishito (sweet, mild, slender Japanese chiles about 2 to 4 inches with squarish end). See Week 10 for storage & usage information.
POTATOES (Red Dakota): red potato with white flesh that is good for baking, boiling, or frying. See Week 10 for storage & usage information.
RADISHES (Amethyst): bright purple skin and crisp, mild white flesh. See Week 1 for storage & usage information.
SPICY SALAD MIX (Spectrum): an amazing, mildly spicy, leafy salad mix of greens and reds with a wide variety of leaf shapes and sizes with ingredients such as Yukina Savoy, Golden Frills, Ruby Streaks, Tokyo Bekana, and Red Komatsuna.
How to use: used for salads and sautéing–cooks up quickly
How to store: refrigerate in plastic bag for 2 to 4 days.
SWEET CORN (Montauk): small, fancy, bicolor kernels on 8” long ears with superior, sweet flavor. See Week 13 for storage & usage information.
U-PICK FLOWERS (only available on the farm): A bouquet per household of up to 15 stems will be part of your share, but whenever possible if you can donate $1 or more that will help to pay for some seed and labor costs. More information about u-pick flowers is in the “Announcements” section.
U-PICK RASPBERRIES (only available on the farm): The fall raspberries are ready now, so 1 pint is available as part of your share this week, only if you are able to come out to the farm and pick it yourself. More pints are available for u-pick as well for $3/pint. See u-pick information below in the “Announcements”.
TOMATOES: You may choose a few tomatoes from different “slicing” and heirloom varieties this week. Due to the cool nights and rains last week, tomatoes for canning may be limited, but just ask. See Week 11 newsletter for storage and usage information.
ANNOUNCEMENTS
1. FALL WORK PARTY/END-OF SEASON POTLUCK will be Sunday, Sept. 25, between 1-4 P.M. Our end-of-season potluck will also be at this time, so please bring an hors d’oeuvre, snack, or refreshment to pass. Members are invited to bring family and friends to help harvest squash, pumpkins, and potatoes before the first frost. You may also come just to enjoy the farm and walk around to see the produce and the animals, or just eat at the potluck around 3 or 4 P.M. We also will have sit-down activities, such as onion or garlic cleaning. Lots of kid-friendly activities, such as wagon rides, bubbles, and even a String Petting Zoo from the Ann Arbor Symphony Orchestra (thanks to CSA member, Mary Steffek Blaske). Please dress appropriately for the weather, since it will be scheduled rain or shine.
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 to help you. There are also some “already picked” options.
U-pick Broccoli Florets—$0.50/lb. Good time for freezing.
U-pick Raspberries—1 pint free with your share, and $3/pint for additional pints. *Easy to freeze on cookie sheets.
Already Picked Purple Filet Beans–$1.50/lb. Good time for canning and freezing! These delicate, tender filet beans turn green when blanched and frozen.
U-pick Fresh Flowers– You may pick 1 bouquet of up to 20 stems per household at no charge as part of your share.
3. 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.
Chelsea Farmers’ Market (Sat.)–8 A.M. to 12 P.M.
MORE THOUGHTS FROM A WAYFARING BUCKEYE…
by Shaun Schoonover (Tantré Farm Intern 2011)
As autumn begins peaking through the waning heat of the solstice I am reminded of one incontrovertible fact of life: that all things come to an end, life inevitably gives way to death. With leaves ablaze with those fiery hues that captivate the eyes, it often slips our minds that autumn heralds the coming death of nature. Though if you keep that realization at the forefront, the visual beauty of the season can assuage that harshness of death so many of us find hard to accept.
Life exists in layers and as those layers peel away you begin to see the depth of creation and when that final veil falls, revealing the core, you see that death is merely life peeled of its layers, but just as life gives way to death, from all that which has fallen new life arises. It brings to mind some words Daniel Quinn once wrote: “To each is given its moment in the blaze, its spark to be surrendered to another when it is sent, so that the blaze may go on. None may deny its spark to the general blaze and live forever. Each is sent to another someday. You are sent; you are on your way. I am sent. To the wolf or the lion or the vulture or the grasses, I am sent. My death is the life of another…”
Living on a farm, being immersed in any experience where one is unisolated from the cycles of the natural world, obliterates the wall our culture has erected between life and death. What was once out of sight and out of mind, kept separate and sanitized, is laid out for you in all its bare immediacy. The sparks of innumerable lives, living under, within, or on top, of the soil, large and small, are continually “surrendered” so that we may continue to breathe, and someday your own spark will be passed on to stoke the fire of new life, of rebirth. When these connections are revealed the appreciation for what feeds you swells, and when your own hand has harvested that which feeds you, you can’t help but feel honored by the valiant sacrifice of life for your own. Once again, the layers are revealed, and the beauty within that often harsh reality trickles out.
Sunday evening, I caught one of several glimpses of such when the Tantré rooster crossed paths with a very persistent mink. As I stood above him, the life gradually unfurling from his body, I felt a broadness of emotion that stretched beyond any black and white thinking over the nature of life and death and the predator/prey relation. I felt sympathy for it, of course, even a connection to it, but I accepted what had happened, then and there in the flash of the moment, knowing that it was simply the result of another animal’s wild instinct.
Life feeds on life, and rather than resisting and moralizing over that severe truth, embrace it, appreciate it even, for this is what keeps the sacred fire burning, and sharing that delicate space between life and death is what keeps us all connected, human and non-human alike. As the rooster took his final breathe, he slowly spread his wings out, like an avian Christ, and I felt not sadness but a flood of respect for his gallant bow. I may have learned more about the stoic acceptance of death from our rooster than from any other moment in my life. As you gaze at the leaves this fall season, remember to look through the layers and plumb the depths, to show your appreciation for life but to pay your respects to death.
RECIPES
POTATO ARUGULA SALAD (from Capay Organic Farm CSA “Farm Fresh to You” website) Serves 4-6.
1-1/2 lbs. red potatoes, cut into 3/4″ cubes
1/4 tsp. pepper
3 Tbs. white wine vinegar or regular vinegar
1/4 C. extra-virgin olive oil
2 Tbs. of fresh minced tarragon
1 bunch arugula or spicy greens, rinsed and chopped or torn
2 cloves minced garlic
1 pint of cherry tomatoes (halved) or slicing tomato (chunked)
1/2 tsp. salt
Bring large pot of salted water to boil. Add cubed potatoes and cook until tender, about 12-15 min. In a bowl, mix next 5 ingredients until salt dissolves. Whisk in oil until it thickens. Drain potatoes, return to pot. Toss with dressing, tomatoes, and arugula. Serve at room temperature.
SAUTÉED KOHLRABI GREENS (from www.homemakers.com)
*When young and fresh, kohlrabi leaves can be cooked like kale or collard greens.
1 bunch kohlrabi greens (about 1.5 lb)
1 Tbsp (30 mL) olive oil (or peanut oil)
1 cloves garlic, smashed
1/8 to 1/4 tsp (1 mL) salt
From 1 bunch of kohlrabi, strip leaves from the less-tender central stems. Blanch in boiling salted water until tender, about 3 minutes. Chill under cold water and drain; chop roughly. In skillet over medium-high heat, heat olive oil; fry garlic cloves and salt until garlic begins to color, about 1 minute. Add greens; sauté until heated through, about 2 minutes.
BASIL GRAIN SALAD (Complete Vegetarian Kitchen by Lorna Sass) Serves 4 to 6.
3 c. cooked grains (rice, quinoa, millet, kasha, etc.)
1 lb. small summer squash, halved & cut into 1/4 in. slices
2 c. cooked corn kernels
3/4 c. tightly packed minced fresh basil
1/4 c. thinly sliced scallion greens (or chives or onion)
1/4 c. olive oil
3 Tbs. freshly squeezed lemon juice or balsamic vinegar
1 tsp. Dijon mustard
1/2 tsp. sea salt, or to taste
Place the cooked grains in a large serving bowl. Add zucchini, corn, basil, and scallion greens and toss. In a food processor or jar, prepare the dressing by combining the remaining ingredients. Pour the dressing over the grain mixture and toss well. Taste and add more lemon juice and salt, if needed.
Tantre Farm CSA Newsletter
WEEK 14
Aug. 28-Sept. 3, 2011
If needed, please contact Richard Andres & Deb Lentz at 2510 Hayes Rd. Chelsea, MI 48118 e-mail: tantrefarm@hotmail.com phone: 734-475-4323 website: www.tantrefarm.com
THIS WEEK’S SHARE
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. *This week we are sharing general freezing tips for preserving your produce throughout the off seasons.
ASIAN GREENS (Yukina Savoy): similar to Tatsoi, but larger; thick, savoyed leaves held upright on pale green petioles.
How to use: delicious steamed, stir-fried, or in soups
How to store: refrigerate in plastic bag or wrap in a damp towel for up to a week. To freeze: Blanch for 2 min., drain it and throw it in ice water. Then put it in freezer bags.
BEANS (Rocdor): long, slender, yellow bean; meaty, firm texture and no watery taste. See Week 7 newsletter for storage & usage information. To freeze: Chop or slice into usable pieces and blanch for 2 minutes, rinse in cold water, drain, dry, then place on cookie trays, and transfer to freezer bags.
CUCUMBERS: long, cylindrical, green-skinned fruit of the gourd family with mild, crisp flesh. See Week 7 for storage & usage information.
EGGPLANT: You will receive Nadia (slender, purplish-black, glossy-like, bell-shaped fruit) or Orient Express (long, lavender fruit). See Week 12 for storage & usage information.
GARLIC: a bulb of several papery white cloves. To freeze: Mince cloves and pack into small container filled with olive oil, and freeze.
FRESH HERBS: In general, store herbs upright with cut stems in 1 or 2 inches of water and refrigerate for up to 2 weeks or wrap in slightly dampened cloth and store in refrigerator. *All shares will receive Basil. You may choose ONE from the following 4 Herbs:
Parsley (flat, glossy, dark green leaves), Dill (soft, delicate, fernlike, grayish-green leaves), French Sorrel (slightly tart, lemon-flavored green; excellent for salads, soups, and sauces; can be used in omelets, breads, or cooked as a side dish), or Sage (an herb from an evergreen shrub in the mint family with long, narrow, grayish-green leaves) *Genovese Basil—an herb with sweet, spicy, shiny, green leaves. We supply it with root attached, so it will last longer when stored in a jar, vase, or glass of water on your counter or table top. To freeze herbs: Pluck leaves off stems, wash, spin dry, chop, and put into freezer bags or mince in water in ice cube trays. The frozen leaves are easily crumbled into all sorts of sauces, soups, stews.
KALE (Green Curly): well ruffled green leaves or green with red stems. See Week 1 newsletter for storage and usage information. 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.
LETTUCE: You will receive 1-2 small heads. See Week 1 newsletter for storage and usage information.
MELONS: You may choose from Little Baby Flower Watermelon (small, 2-4 lb. round fruit; bright green stripe pattern on shell and dark pink flesh that is sweet and crisp with a high sugar count), Sunshine Watermelon (8-10 lb. oval-rounded fruit; green-striped shell with bright yellow flesh, which is brittle, juicy, and very sweet), Gold Flower Watermelon (elongated, sausage-like fruit with sweet yellow and orange bicolor flesh and green skin; unusual variety from China), Crimson Sweet Watermelon (large, dark and light green-striped with sweet red flesh), or Sarah’s Choice Cantaloupe (sweet, thick, orange flesh with corky net on the skin; medium-sized, oval fruit). See Week 13 for storage and usage information.
SWEET ONIONS: You will receive Mars Red (purple-red skinned onion with sweet flavor) and Red Long of Tropea (specialty variety of tall, elongated, red bulbs traditionally grown in Mediterranean Italy and France.) See Week 8 for storage & usage information. To freeze: Chop up onions and freeze in freezer bags.
SWEET RED PEPPERS: You will receive Red Knight Bell (big, blocky, thick-walled, green-to-red pepper with sweet flesh) Carmen (tapered fruit ripens from green to deep carmine red; sweet taste for salads and roasting, when fully red-ripe), or Apple Pimento (cylindrical, lobed-end fruits with mild, juicy, sweet fruity flesh). See Week 12 for storage and usage information. To freeze: Clean, seed, chop or mince peppers. Place in freezer containers or bags to be used later in soups or casseroles.
HOT PEPPERS: You may choose from Jalapeño (small and conical pepper, ranging from green to red), Serrano (cylindrical fruit with excellent, very hot flavor; usually eaten fresh green not dried), or Shishito (sweet, mild, slender Japanese chiles about 2 to 4 inches with squarish end). See Week 10 for storage & usage information. To freeze: Clean and freeze whole. Place in freezer containers or bags to be used later in soups, sauces, or casseroles.
POTATOES (Red Dakota): red potato with white flesh that is good for baking, boiling, or frying. See Week 10 for storage & usage information. To freeze: Boil potatoes, cube, grate (can be raw), and julienne (can be raw) into French fries, then place on cookie trays, and transfer to freezer bags.
U-PICK FLOWERS (only available on the farm): A bouquet per household of up to 20 stems will be part of your share, but whenever possible if you can donate $1 or more that will help to pay for some seed and labor costs. More information about u-pick flowers is in the “Announcements” section.
U-PICK RASPBERRIES (only available on the farm): The fall raspberries are ready now, so 1 pint is available as part of your share this week, only if you are able to come out to the farm and pick it yourself. More pints are available for u-pick as well for $3/pint. See u-pick information below in the “Announcements”.
SWEET CORN (Montauk): small, fancy, bicolor kernels on 8” long ears with superior, sweet flavor. See Week 13 for storage and usage information. To freeze: Blanch cob of corn for 4-6 minutes. Cool quickly in ice water, then drain. Cut kernels off cob and pack into freezer containers or plastic bags.
TOMATOES: Very easy to freeze: Cut off bad spots, core big slicing or Roma tomatoes, and put in freezer bags whole or cut up in chunks. Cherry/Grape/Plum tomatoes just need to be washed and frozen whole in freezer bags. Add to soups or make sauces throughout the winter. *Tip: For those who don’t like skins, they come off easily (although the skin has many nutrients) when partially thawed, or dunked in warm/hot water. You may choose several tomatoes from many different varieties this week. See Week 11 newsletter for storage and usage information.
ANNOUNCEMENTS
1. PRESERVING COOKBOOKS FOR SALE: At this time of year, thoughts may turn to freezing, canning, and dehydrating in order to continue to eat local food from your own preserves. If you are interested in a cookbook, we still have some for $20. Please ask for copies at each distribution.
2. PLASTIC OR PAPER GROCERY BAGS NEEDED, if you would like to donate some to the farm or at markets. We are running very low.
3. VACATIONS or OUT OF TOWN: Please remember to contact us preferably a week in advance, but at least by Sunday to make changes in pick up days or locations. If you can not pick up your box for some reason this Labor Day weekend, please have the courtesy to make some kind of contact with us and let us know.
4. KID FARM DAY will be on Wed., Aug. 31, from 9 AM until noon. At this point, registration is full. More information will be coming by email before the end of the day.
5. 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 to help you. There are also some “already picked” options.
U-pick Broccoli Florets—$0.50/lb. Good time for freezing.
U-pick Raspberries—1 pint free with your share, and $3/pint for additional pints. *Easy to freeze on cookie sheets.
Already Picked Tomatoes–$30 for 25 lbs. (half bushel) Good time for canning, dehydrating, and freezing!
U-pick Fresh Flowers– You may pick 1 bouquet of up to 20 stems per household at no charge as part of your share.
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.
Chelsea Farmers’ Market (Sat.)–8 A.M. to 12 P.M.
PRESERVING FOOD BY FREEZING
Preserving local foods in your home is a good way to continue eating locally during the cold, winter months and is somewhat inexpensive too. This is also a way to deal with some of the surplus food, which you may accumulate over the season. Please feel free to keep this on file for future reference.
This week’s column will feature information on how to freeze food. This is probably the most common and easiest form of home food preservation, if you’ve got the freezer space. Freezing maintains the vitamin content of food better than most other preserving methods. Also the original flavor and texture of the food, in general, is retained a bit better than other methods of preserving.
Here are some freezing tips that we have discovered. First of all, it is important to use rigid glass or plastic containers, plastic freezer bags, or heavy weight aluminum foil, plastic films, or waxed freezer paper. These containers keep moisture in and air out. When freezing foods that contain liquids, leave at least 1/2-inch of space at the top for expansion. When using bags, press the air out of the unused part before sealing. When freezing food, you should also consider the serving size you would like to pull out of the freezer to avoid chipping away at a big block of frozen food. One way to do this is to place your individual pieces of food on cookie sheets and freeze. Then take them off later and transfer them to plastic bags. This works really well with pesto drop cookies. Another method is to place your food in ice cube trays. Puréed basil in ice cube chunks can be added later to soups or casseroles. Other herbs, pesto, or chilies also can be put in ice cube trays and then transferred to freezer bags.
Most vegetables (except peppers, tomatoes, cooked pumpkin or squash, onions, and herbs) need to be blanched before freezing. Most cookbooks or home food preservation book can help you with cooking times. Blanching involves heating the vegetable briefly in boiling water, cooling immediately in cold or ice water, draining, then packing into freezer containers.
Freezing food can be easier, tastier, and a bit more nutritious, if you’ve got the space. Some CSA members have found that purchasing a small freezer has helped them to have less waste of unused food from the summer share, and they have also retained a tiny bit of summer memories even after the cold of winter has set into their homes.
RECIPES
ROASTED RED PEPPER SOUP (from Farmer John’s Cookbook: The Real Dirt on Vegetables by John Peterson & Angelic Organics) Serves 4 to 6.
3 Tbs. butter
1 medium onion, chopped (about 1/2 cup)
1 small potato, quartered
2 to 3 cloves garlic, minced (1 to 1 1/2 teaspoons)
1 bay leaf
1 Tbs. fresh oregano or parsley, or 1/2 Tbs. dried
1 small sauce tomato
4 large red peppers, roasted, skinned, chopped
2 tsp. paprika
1 tsp. salt
4 cups vegetable or chicken stock or water
1 Tbs. balsamic vinegar or more to taste
freshly ground black pepper
salt
freshly grated Parmesan cheese croutons (optional)
Melt the butter in a soup pot over medium-high heat. Add the onion, potato, garlic, bay leaf, and herbs; sauté until potato and onion begin to brown, 8 to 10 minutes. Add the tomato paste and cook for 1 minute. Add the roasted peppers, paprika, and 1 teaspoon salt; cook for 30 seconds. Pour in stock or water and scrape up any of the flavorful caramelized pieces stuck to the bottom of the pot. Bring the soup to a boil, then lower heat to a gentle simmer; cook, partially covered, for 30 minutes. Purée soup in a blender or food processor or run it through a food mill. Return it to the pot and heat until warmed through. Add the balsamic vinegar and a few grindings of fresh black pepper. Taste; add salt if desired. Garnish each serving with some Parmesan, a little fresh herb, and croutons if desired. *Good for freezing!
Tantre Farm CSA Newsletter
WEEK 13
Aug. 21-27, 2011
If needed, please contact Richard Andres & Deb Lentz at 2510 Hayes Rd. Chelsea, MI 48118 e-mail: tantrefarm@hotmail.com phone: 734-475-4323 website: www.tantrefarm.com
THIS WEEK’S SHARE
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.
GREEN and YELLOW BEANS: You will receive Maxibel French Fillet (very slender green bean with firm texture and good taste) and/or Rocdor (long, slender, yellow bean; meaty, firm texture and no watery taste). See Week 7 newsletter for storage & usage information.
BROCCOLI (Fri. and Sat. members only): deep emerald green, tiny buds that are clustered on top of stout, edible stems **Due to small amounts available, only part of the CSA will receive Broccoli this week, and the other members will receive Mushrooms. See Week 7 for storage & usage information.
CUCUMBERS: long, cylindrical, green-skinned fruit of the gourd family with mild, crisp flesh. See Week 7 for storage & usage information.
FRESH HERBS: In general, store herbs upright with cut stems in 1 or 2 inches of water and refrigerate for up to 2 weeks or wrap in slightly dampened cloth and store in refrigerator. *All shares will receive Basil. You may choose ONE from the following 4 Herbs:
Anise Hyssop (catnip-like, soft, sweet, anise-scented leaves are used as a seasoning, as a delicious licorice-flavored tea, and in potpourri), Black-stemmed Peppermint (superior fragrance and flavor; forest green leaves with deep purple veins and stems), Italian Flat-leaf Parsley (flat, glossy, dark green leaves have a strong parsley/celery flavor for use dried or fresh), Thyme (tiny green leaves used in meat and vegetable dishes and most casseroles, soups, stews, and as teas can soothe sore throats.). *Genovese Basil—an herb with sweet, spicy, shiny, green leaves. We supply it with root attached, so it will last longer when stored in a jar, vase, or glass of water on your counter or table top.
KALE (Lacinato Kale): dark green, noncurled, blistered leaves, but heavily savoyed. See Week 1 newsletter for storage and usage information.
LETTUCE: You will receive 1 small head. See Week 1 newsletter for storage and usage information.
MELONS: You may choose from Little Baby Flower Watermelon (small, 2-4 lb. round fruit; bright green stripe pattern on shell and dark pink flesh that is sweet and crisp with a high sugar count), Sunshine Watermelon (8-10 lb. oval-rounded fruit; green-striped shell with bright yellow flesh, which is brittle, juicy, and very sweet), Gold Flower Watermelon (elongated, sausage-like fruit with sweet yellow and orange bicolor flesh and green skin; unusual variety from China), Crimson Sweet Watermelon (large, dark and light green-striped with sweet red flesh), or Sarah’s Choice Cantaloupe (sweet, thick, orange flesh with corky net on the skin; medium-sized, oval fruit).
How to use: slice, dice and serve as drinks, salads, or salsa.
How to store: If melon seems not quite ripe, store at room temperature until sweet smell is coming from the soft, stem end; then store in the refrigerator.
MUSHROOMS (AA & On Farm Wed. members only): You will receive Shiitake (flower-like cracking pattern on brown cap) or Oyster (white, golden, or gray oyster-shaped cap with a mild, anise, earthy odor). **Due to small amounts available, only part of the CSA will receive Mushrooms this week, and the other members will receive Broccoli. See Week 11 for storage & usage information.
ONIONS: You will receive a Yellow and a Red onion. See Week 8 for storage & usage information.
PEPPERS: You will receive Red Knight Bell (big, blocky, thick-walled, green-to-red pepper with sweet flesh) Carmen (tapered fruit ripens from green to deep carmine red; sweet taste for salads and roasting, when fully red-ripe), or Apple Pimento (cylindrical, lobed-end fruits with mild, juicy, sweet fruity flesh).
See Week 12 for storage, usage, and freezing information.
HOT PEPPERS: You may choose from Jalapeño (small and conical pepper, ranging from green to red), Serrano (cylindrical fruit with excellent, very hot flavor; usually eaten fresh green not dried), or Shishito (sweet, mild, slender Japanese chiles about 2 to 4 inches with squarish end). See Week 10 for storage & usage information.
POTATOES (Red Dakota): red potato with white flesh that is good for baking, boiling, or frying. See Week 10 for storage & usage information.
U-PICK FLOWERS (only available on the farm): A bouquet per household of up to 15 stems will be part of your share, but whenever possible if you can donate $1 or more that will help to pay for some seed and labor costs. More information about u-pick flowers is in the “Announcements” section.
SWEET CORN (Montauk): small, fancy, bicolor kernels on 8” long ears with superior, sweet flavor. Everything on the corn plant can be used: “husks” for Tamales, the “silk” for medicinal tea, the “kernels” for food, and the “stalks” for fodder; contains a significant amount of vitamin A, B-complex, phosphorous and potassium along with vegetable protein. * We don’t treat our corn with pesticides, so you may find some earworms enjoying the corn too; just break off the damaged part and cook the rest of the ear.
How to use: ears of corn can be steamed in 1-2 inches of water for 6-10 minutes, or drop ears into boiling water (enough to cover) for 4-7 minutes; ears of corn can also be roasted unhusked in the oven or outside grill for about 20 minutes
How to store: refrigerate with husks on, and use as soon as possible to retain sweetness and flavor.
SWEET POTATO LEAVES & STEMS: heart-shaped green leaves with purple markings. See Week 12 newsletter.
How to use: traditionally cooked just like spinach, with a little meat or fish and served over rice; also can be eaten raw in salads or steamed.
How to store: refrigerate in a plastic bag for a few days.
TOMATOES: Very easy to freeze: Cut off bad spots, core big slicing or Roma tomatoes, and put in freezer bags whole or cut up in chunks. Cherry/Grape/Plum tomatoes just need to be washed and frozen whole in freezer bags. Add to soups or make sauces throughout the winter. *Tip: For those who don’t like skins, they come off easily (although the skin has many nutrients) when partially thawed, or dunked in warm/hot water. You may choose several tomatoes from many different varieties this week. See Week 11 newsletter for storage and usage information.
ANNOUNCEMENTS
1. THANKS FOR COMING TO THE TOMATO PRESERVING WORKSHOP! We managed to put up 36 quarts of canned tomatoes during the workshop on Saturday night! All went home with 1 jar of canned tomatoes. Thanks to Kristen Uthus, who facilitated the workshop and all the hardworking participants.
2. PRESERVING COOKBOOKS FOR SALE: At this time of year, thoughts may turn to freezing, canning, and dehydrating in order to continue to eat local food from your own preserves. If you are interested in a cookbook, we still have some for $20. Please ask for copies at each distribution.
3. RETURN SHARE BOXES: Please return boxes, so that we can reuse them. We are missing several. Thanks.
4. CHANGING PICK UP DAYS: Please remember to contact us 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. We have been having 4 to 7 boxes left over for the past 3 or 4 weeks with no contact.
5. KID FARM DAY will be on Wed., Aug. 31, from 9 AM until noon. At this point, registration is full, but if you are interested in being placed on a “Waiting List” in case of cancellations, please call or e-mail Tantre Farm with your child’s name, age, phone #, & email address. Anyone interested in helping out, please contact Deb.
6. 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 to help you. There are also some “already picked” options.
U-pick Broccoli Florets—$0.50/lb. Good time for freezing.
Already Picked Tomatoes–$2/lb. all varieties. $40 for 25 lbs. Good time for canning, dehydrating, 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.
7. 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.
Chelsea Farmers’ Market (Sat.)–8 A.M. to 12 P.M.
REFLECTIONS ON THE FARM
By Richard and Deb
About 200 red-winged blackbirds collect in a giant flock in the sassafras as the golden rays of the sun lengthen and the shadows grow. The first red leaves are appearing amongst the yellowing walnut branches. Ever-present crickets are singing day and night, looking fat and slow as a chorus of cheerful chirps surge through the air. The tomato vines are tall and hanging heavy with ripening fruit. Melons lay in the cool grass with dew each morning. New beds of turnips, beets, carrots glisten as the sun rises. Mushrooms mysteriously bud in the mosquito-filled shadows of the woods. Peppers turn from deep leafy green to bright Christmas red. The corn fattens on the stalk waiting for the raccoons and deer to come during the night to feast. The new plantings of kale and broccoli are growing very well after all the hard rain. The dried beans have their first pods waiting for fall harvest. Many more generations of basil are still ready for harvest bushing out in the sun, so there’s still time to freeze some pesto.
The crew is thinning as Leanna, Sarah, and Marcus head back to college. We have really enjoyed their positive and supportive efforts on the farm. We’ll miss them in more ways than one from their delicious cooking to their steady, strong hands and feet in the field. The moon was waxing and now is waning into darkness allowing us to see the true brightness of the stars. Our days are getting shorter, and we remember the moments that we’ve shared with those who are leaving and those who are still here as indelible legends in the pantheon of our mind like so many stars in the dark August night.
RECIPES
BROILED MUSHROOMS (from www.recipes.wikia.com) Serves 2 -3
1 lb fresh shiitake mushrooms or oyster mushrooms, stems removed
6 tablespoons fresh lemon juice
4 garlic cloves, finely minced
4 tablespoons flat-leaf Italian parsley, coarsely chopped
2 tablespoons olive oil
Salt and black pepper, to taste
Preheat the broiler. Clean the mushroom caps with a damp paper towel. Save the stems for stock or to flavor sauces. In a small bowl, combine 4 tbsp of the lemon juice, the garlic, 3 tbsp of the parsley, and the oil and pepper. Mix well. Line a 17×11″ jelly roll pan with foil. Arrange the mushrooms, top side up, on the foil, and brush generously with the lemon juice mixture. Place the mushrooms 4 inches from the heat and broil until just tender, 5 to 7 minutes. To serve, sprinkle the mushrooms with the remaining 2 tbsp lemon juice, 1 tbsp of parsley, salt and pepper to taste.
CANTALOUPE AND TOMATO SALAD WITH MINT (from Farmer John’s Cookbook by John Peterson) Serves 4.
½ small cantaloupe, balled or cut in 1-inch pieces (about 1 cup)
1 cup cherry or grape tomatoes (cut in halves)
½ cucumber, peeled, diced (about 1 cup)
1 large rip celery, diced (about ¾ cup)
1 cup plain yogurt
½ cup chopped fresh mint plus more for garnish
1 Tbsp. sherry vinegar
2 tsp. honey
2 tsp. lemon juice
Salt
Freshly ground pepper
Combine the cantaloupe, tomatoes, cucumber, and celery in a large salad bowl. Whisk the yogurt, mint, vinegar, honey, and lemon juice in a small bowl. Pour the dressing over the melon salad and toss until well-combined. Season with salt and pepper to taste and garnish with mint leaves.
Tantre Farm CSA Newsletter
WEEK 12
Aug. 14-20, 2011
If needed, please contact Richard Andres & Deb Lentz at 2510 Hayes Rd. Chelsea, MI 48118 e-mail: tantrefarm@hotmail.com phone: 734-475-4323 website: www.tantrefarm.com
THIS WEEK’S SHARE
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.
GREEN BEANS (Maxibel French Fillet): very slender green bean with firm texture and good taste. See Week 7 newsletter for storage & usage information.
CUCUMBERS: 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. See Week 7 for storage & usage information.
EGGPLANT: You will receive Nadia (purplish-black, glossy-like, bell-shaped fruit) or Orient Express (long, lavender fruit).
How to use: may be salted to remove bitterness from old fruit, but also makes it less watery and more absorbent, and can greatly enhance the taste and texture of your dish; can be baked, boiled, fried, grilled, or can be sliced into rounds for grilling or broiling, and cut into cubes for stews and stir-fries. Lots of recipes and basic cooking tips in the “A to Z cookbook”.
How to store: best fresh, but can be stored at room temperature or in refrigerator drawer 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 or wrap in slightly dampened cloth and store in refrigerator. *All shares will receive Basil. You may choose ONE from the following 4 Herbs:
1. Chives—mild, onion-flavored herb with long, slender, hollow leaves; often used as a garnish or chopped into any foods that call for onion.
2. Black-stemmed Peppermint–superior fragrance and flavor; forest green leaves with deep purple veins and stems, purple flowers; leaves are good as a hot or iced tea, and adds a delicious flavor when minced and added to cooked peas, carrots, potatoes, salads, and fresh strawberries.
3. 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.
4. Lemon Balm– fragrant lemon-minty leaves make an herbal tea; good addition to lettuce or fruit salads, ice cream, and lamb or fish marinades for the grill; aids in depression or nausea.
*Genovese Basil—an herb with sweet, spicy, shiny, green leaves. We supply it with root attached, so it will last longer when stored in a jar, vase, or glass of water on your counter or table top.
KALE (Green Curly): well-ruffled, curly green leaves on green stems; this variety makes a good, roasted “kale chip”. See Week 1 newsletter for storage and usage information.
MUSHROOMS (SHIITAKE) (AA Sat. members only): flower-like cracking pattern on brown cap; edible mushroom native to East Asia; good in sandwiches and cooked—see below; many medicinal qualities too; grown on logs. *Ann Arbor Saturday CSA members did not receive mushrooms last week, so they will be the only ones to receive them this week. Unfortunately not enough for everyone else. See Week 11 for storage & usage information.
ONIONS (Red Long of Tropea): specialty variety of tall, elongated, red bulbs traditionally grown in Mediterranean Italy and France.
See Week 8 for storage & usage information.
PEPPERS: You will receive Sweet Red Bell (large blocky cells with fruity, sweet flavor) and you may choose Ancho/Poblano (known as “poblanos” when black- green, but becomes an “ancho” when brick-red and fully dry; popular in Southwestern recipes; heart-shaped fruit, which is mildly pungent with a sweet, medium-hot flavor)
How to use: eat raw for best nutrient retention; can be added to soups, stews, omelets, quiches, stir-fries, etc. Excellent roasted.
How to store: refrigerate unwashed in hydrator drawer for 1-2 weeks. To freeze: Clean, seed, and mince peppers. Place in freezer containers or bags to be used later in soups or casseroles.
HOT PEPPERS: You may choose from Jalapeño (small and conical pepper, ranging from green to red; hot chile pepper used commonly in Mexican or southwestern cooking), Serrano (cylindrical fruit with excellent, very hot flavor; usually eaten fresh green in sauces, condiments, or as a key ingredient in fiery Mexican dishes.), or Shishito (sweet, mild, slender Japanese chiles about 2 to 4 inches with squarish end; often used in stir-fried dishes, salads, or as a pickled condiment). See Week 10 for storage & usage information.
POTATOES (Red Norland): smooth, red skin and white flesh; great baked, boiled, or roasted. See Week 10 for storage & usage information.
U-PICK FLOWERS (only available on the farm): A bouquet per household of up to 15 stems will be part of your share, but whenever possible if you can donate $1 or more that will help to pay for some seed and labor costs. More information about u-pick flowers is in the “Announcements” section.
SUMMER SQUASH/ZUCCHINI (small amount): You will receive some variety of Soleil Yellow Zucchini or Yellow Slick Pik or Plato Green Zucchini. See Week 6 for storage & usage information.
SWEET POTATO LEAVES & STEMS: Leaves are variable in shape, size, and color but more or less heart-shaped and green with purple markings; commonly used in African and Asian cooking with a mild, but dense flavor, which stand up very well to cooking, maintaining their dark green color and a pleasantly easy texture; good source of vitamins A and C. *Please refer to this week’s feature article for more information on sweet potato leaves.
How to use: traditionally cooked just like spinach, with a little meat or fish and served over rice; also can be eaten raw in salads or steamed.
How to store: refrigerate in a plastic bag for a few days.
TOMATOES: You will receive Geronimo (newer variety but already one of the most widely used beefsteak varieties; fruits are very large, firm, nice color and good taste.) and you may choose from a variety of Heirloom tomatoes, such as Pruden’s Purple (early Brandywine type; vivid dark pink, heirloom tomato with smooth, crimson flesh; delicious flavor and large–1 lb.+ fruit), Rose Brandywine (deep pink, heirloom, medium-sized tomato, which is meaty and flavorful), Cherokee Purple (heirloom, medium-large, flattened globe fruit with color as dusky pink and greenish blush), and Japanese Black Trifele (unusual pear-shaped, heirloom tomato with burgundy, greenish color and excellent, rich flavor). We pick heirloom tomatoes slightly green to prevent splitting and damage, while transporting. Heirlooms are softer and more perishable when ripe. Best to store upside down at room temperature until completely ripe. See Week 11 newsletter for storage and usage information.
ANNOUNCEMENTS
1. TOMATO PRESERVING WORKSHOP at Tantre Farm: This workshop is scheduled for this Saturday, Aug. 20, from 3 to 6 P.M. Kristen Uthus (Tantré Farm worker–2002) will teach mostly how to can tomatoes, but also some information will be on dehydrating and freezing them. Please register with your Name, Phone Number, and E-mail Address. There will be a small $5 fee for materials. There is still room for a few more participants, so please register soon.
2. KID FARM HIKE: Come join us for a sensory exploration of Tantre Farm this Friday on Aug. 19 at 4 PM for all ages! We will take a 45 min. hike around the farm with CSA member, Sheila Schueller, and explore its wetlands and forest to discover its many treasures. No RSVP necessary, but if you email that you are interested that might be helpful to see approximately how many are planning on attending. CANCELLATION: August 26 is no longer an option.
3. BABY ANIMALS AT THE FARM: A bull calf was born to one of the cows, Gigi, on Saturday afternoon. We also received another batch of 50 baby chicks in the mail last Friday, so lots to see at the farm. Come see the babies!
4. KID FARM DAY will be on Wed., Aug. 31, from 9 AM until noon. At this point, registration is full, but if you are interested in being placed on a “Waiting List” in case of cancellations, please call or e-mail Tantre Farm with your child’s name, age, phone #, & email address. Anyone interested in helping out, please contact Deb.
5. U-PICK FLOWERS: You may pick 1 bouquet of up to 15 stems per household. Please call ahead if you plan to pick on other days besides Farm Distribution Days (Wed. and Fri.),
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.
Chelsea Farmers’ Market (Sat.)–8 A.M. to 12 P.M.
SWEET POTATO LEAVES: NOT JUST ANOTHER GREEN
Sweet potatoes are not yams. They are a member of the morning glory family, a family with beautiful trailing vines that hug the ground. Sweet potatoes are one of only a few cultivated vegetable crops that originated in the Americas. They are said to be native to Central America and are one of the oldest vegetables known to man.
The sweet potato is one of the world’s most cultivated crops, and now is grown all over the world, but especially in Asia and the Pacific. China is the largest grower of sweet potatoes, providing about 80% of the world’s supply. The leaves are good forage for domestic animals and also are high in protein and calcium. Chinese herbalist lore says that the leaves can improve the respiratory and renal system function. According to a new research from the University of Arkansas, sweet potato leaves are chock-full of disease-fighting antioxidants as well. In total, they contain 15 different compounds that could help prevent heart disease, diabetes, infection and some types of cancer.
Although usually the roots are eaten, young leaves and the tips of vines can be harvested, washed, and boiled as a green vegetable or added to stir-fries. Separating the leaves from stems for some bunches of leaves can be a tedious chore, so some people may use scissors or stack the leaves in a pile and slice through all at once next to the stem with a knife. If the stem is not too woody, it can also be tossed into a stir fry, steamed along with the leaves, used in soups, and of course, eaten raw in salads or sandwiches. Sweet potato leaves are a staple green in third world countries, and many recipes can be found online.
We enjoy many varieties, textures, and flavors of greens in our share boxes each season. The sweet potato leaves are another variation of our rich, diverse consumption of greens. Hope you enjoy the simple nourishment and unique flavors of these sweet potato tops.
RECIPES
SWEET POTATO TOPS A LA KUWAGO (from www.happycow.net)
Dash of Asafetida (an Indian spice, which can be replaced with 2 cloves minced garlic or 3 Tbsp. minced leek)
1 Tbsp. of olive oil
1 tsp. of mustard seeds
4 potatoes, peeled and diced into ½ inch squares
4 large tomatoes, diced finely or 1 small can crushed tomatoes
3 cups of water, vegetable stock or rice washing
1 large bunch of sweet potato tops, hard stems removed & washed
dash of cumin powder
sea salt to taste
In a deep pot, heat the oil and add the mustard seeds. Fry them until they start to pop. Add the asafetida (or garlic). Add the cumin. Add the potatoes and stir fry them until the outer parts start to change color. Add and sauté the tomatoes until they become tender. Add the water and allow it to boil. Add your sea salt. Add the Sweet potato tops. Continue to boil, around 5 minutes, until the potatoes are tender enough, mixing them once or twice to ensure that all the ingredients are cooked evenly. Serve warm.
LEMON BALM VINAIGRETTE
1 Tbsp. red onion, minced
2 Tbsp. lemon balm, minced
1/2 tsp. lemon zest
6 Tbsp. fresh lemon juice
4 Tbsp. white wine vinegar
1 tsp. Dijon mustard
1 tsp. brown sugar or honey
8 Tbsp. vegetable oil
Mix first 7 ingredients together, and then slowly blend in the oil. Mix well before serving. This is delicious on salads, especially fish or chicken salads. You can also marinate chicken or fish piece in this mixture before cooking. After cooking, serve the vinaigrette as a sauce. Makes about 2/3 cup.