In our newsletter, we try to give you an accurate listing of the produce in your box; however, since the newsletter is published before the harvest, we may sometimes substitute some vegetables for others. The information provided here is also published each week on our website. Also, if you’re having trouble identifying any unfamiliar produce, please look for “Veggie ID” with additional information on our website under RECIPES.

THIS WEEK’S SHARE

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 CABBAGE (Kaitlin): large, late-season cabbage that produces a high-quality, high dry-matter white cabbage for sauerkraut.
-How to use: excellent for making sauerkraut and for cooking or chopped raw into salads or coleslaw.
-How to store: refrigerate well into December and January

CARROTS (Hercules): sweet, orange, cone-shaped roots; good eating quality and stores well.
-How to use: can be used raw as carrot sticks, grated in salads or juiced; steamed or sauteed, in stews, soups, casseroles, or stir-fries.
-How to store: remove greens from roots and refrigerate dry and unwashed roots in plastic bag for up to 2 weeks; greens may last up to a week refrigerated in plastic bag.

LETTUCE (Romaine): upright, dense heads produce long, uniform hearts with good flavor; rich in calcium, iron, and vitamins A and C.
-How to use: raw in salads or (believe it or not!) use in soups.
-How to store: refrigerate in plastic bag for 3-5 days.

MUSTARD GREENS (Scarlet Frills): Spicy green and red, intricately lobed and ruffled leaves with spicy, pungently sweet flavor
-How to use: deliciously beautiful in salads, garnishes, and for quick braising.
-How to store: very perishable, so use up quickly; store in plastic bag in refrigerator for up to 5 days.

ONIONS: You will receive any of the following Red Zeppelin (medium to large, globe-shaped bulbs with deep red color and will store for six months or more under proper conditions) and/or Copra (medium-sized, dark yellow-skinned storage onions; excellent storage onion staying firm and flavorful after most other varieties have sprouted; highest in sugar of the storage onions; same sulfurous compounds that draw tears inhibit rot, so the more pungent the onion the longer it will store).
-How to use: good in French onion soup, stews, casseroles, etc.
-How to store: can last for 10-12 months if kept in a cold, dark place, but remove any ones starting to go soft from the others.

CHILI & SWEET PEPPERS: You will receive Shishito (sweet, mild, slender Japanese chile pepper about 2- to 4-inches with squarish end; often used in stir-fried dishes, salads, or as a pickled condiment) and/or Carmen (6-inch long, tapered fruit that ripens from green to a deep “carmine” red; sweet taste in salads and when roasted and fully red-ripe) and/or Red Knight Bell (big, blocky, thick-walled, green-to-red pepper with sweet flesh).
-How to use: can be added to salads, soups, stews, omelets, quiches, stir-fries, etc.; excellent stuffed.
-How to store: refrigerate unwashed in fridge for 1-2 weeks.

POTATOES (Russet): You will receive Butte (russet baker that is highest in vitamin C and protein; great baked, mashed or fried)
-How to store: keep unwashed in cool, dark place in paper bag.

DAIKON RADISH: looks like an overgrown white carrot, but with a slightly mild radish taste; crunchy and sweet texture; good macrobiotic root that is good for the gut.
-How to use: excellent julienned or sliced and used in a salad or tossed with your favorite vinaigrette; good eaten fresh, cooked, or pickled; greens are also edible and can be used like any tender green.
-How to store: not as hardy as you may think, so store wrapped in plastic to keep them crisp for up to 2 weeks.

WINTER SQUASH: You will receive Butternut (light, tan-colored skin; small seed cavities with thick, cylindrical necks; bright orange, moist, sweet flesh; longest storage potential of all squash) and Carnival (multicolor Sweet Dumpling with colorful patches and flecks of dark and light green, orange, and yellow; sweet flesh and edible skin).
-How to use: puree 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 percent humidity; will also store at room temperature.

ANNOUNCEMENTS

1. PLANT WALK on Oct. 15 from 4-6 PM: We are hosting a leisurely plant walk at Tantre Farm with our local foraging expert, Rachel Mifsud from “Will Forage For Food”. Plant walks are excellent learning opportunities for those with beginning to intermediate foraging skills, and for anyone wishing to increase their knowledge of the local flora. Our discussion will include information about identification, methods of harvest, preparation, and use. We will explore the area and choose around 15 edible, medicinal, or otherwise useful plants and mushrooms to focus on. Unlimited class size, drop ins are welcome, and cost is $25. To register ahead of time or find more information, just go to her website at https://willforageforfood.square.site/

2. HONEYBEE NUT FESTIVAL on Oct. 16 from 10 AM – 4 PM: Celebrate the Earth and the seasons with a free, fun, outdoors event at HoneyBee U-pick (5700 Scio Church Rd, AA).   We will be cooking hickory nut milk on the campfire in the morning, learning fall foraging (root season!) and how to make acorn flour in the afternoon, nature hikes in the AM and PM, networking with local nut experts, roasting chestnuts, and helping Tantre establish a Wild Nut-centered native polyculture (hot cider and tea provided)! Register for this FREE event and receive updated details at https://www.eventbrite.com/e/free-honeybee-nut-festival-2022-tickets-425211397737

3. THANKSGIVING CSA on November 19: This CSA is NOT open for registration just yet, but we wanted to have you “save the date”. A more detailed email notice will come to you soon. This share is a one time pick up of 60 to 80 pounds of produce for winter storage or to stock up on vegetables before the holiday for $135 with pick up on the Saturday before Thanksgiving in Ann Arbor, Chelsea, and Plymouth.

4. LOTS OF TIME TO STILL SIGN UP for IMMUNE BOOSTER CSA: This weekly CSA is a collaborative CSA with several local farms and food businesses that you can opt in or out of each week. A new menu is updated every week on our website with registration open Mon – Wed. Pick up is from 9 AM to 12 PM every Saturday in Ann Arbor and Chelsea: http://www.tantrefarm.com/how-does-our-immune-booster-csa-work/. Still time to sign up today until midnight!

5. PICK UP TIMES & LOCATIONS REMINDERS: **Distribution Coordinator will be at most sites during designated times.
Ann Arbor Farmers’ Market (Wed.)—7 AM to 12 PM (TANTRE STAFF there the whole time)
*MOVE Fitness & Wellness Studio (Wed)—8 AM to 10 AM (No Volunteer, so text number on sign in sheet if questions)
*Farm (Wed.)—10 AM to 7 PM (TANTRE STAFF there with some self check-in)
*Washtenaw Food Hub (Wed.)–6 PM to 8 PM (No Volunteer, so text number on sign in sheet if questions )
*Pure Pastures (Wed.)—9 AM to 5 PM (PURE PASTURES STAFF will be there with some self check-in)
*Farm (Fri.)—2 PM to 7 PM (TANTRE STAFF will be there with some self check-in)
*Ann Arbor Farmers Market (Sat.) —7 AM to 12 PM (TANTRE STAFF there the whole time—Come to the market stall)
*Washtenaw Food Hub (Sat.)—9 AM to 12 PM (RYAN and Staff there the whole time)
*Chelsea Farmers’ Market (Sat.)—8 AM to 12 PM (DEB and staff there the whole time)
*Argus-Packard (Sat)—10:30 AM to 3 PM (ARGUS STAFF there the whole time)
*HoneyBee U-pick (Sat)–8 AM to 12 PM (TANTRE STAFF will be there the whole time)
*RoosRoast-Rosewood (Sat)–9 AM to 11 AM (LIZ is there the whole time)

THE PERENNIAL GATHERING
By Richard and Deb

 All year we have been gathering like honeybees. Gathering and picking. Each day. Each hour. Each moment. Gathering, sorting, bunching what has been grown from the good, living earth. Gathering the potatoes and carrots and celeriac and radishes into the root cellar in the winter. Gathering the greens, the scallions, the peas from the cool, wet mud in the spring. Gathering and selecting also the mushroom logs in the spring. Spreading the mycelium to inoculate. Carefully stacking, carefully wrapping each log to prevent it from drying out. Then stacking these totems for harvest later throughout the seasons. Gathering carrots, asparagus, kale, broccoli, berries, and corn in the rain and sunshine throughout the summer. Roots, stems, leaves, flowers, fruits, seeds. We are gathering the perennial moments of annual cycles–this ancient perennial gathering.

 Each moment from the first light of the day until the sun starts to decline into its setting amber light, we are gathering the tasty, tender fruits and vegetables from the perennial fields and forests teeming with beneficial bacteria and mycorrhizal fungi, which gather around each root hair in beneficial partnership. The mycorrhizae absorb nutrients such as phosphorus and magnesium and bring it directly to the plant roots. They in turn exchange the nutrients they’ve collected for some sugar. Each benefiting from the other.

Now as this autumn’s golden sun sinks lower in the sky, as the shadows grow longer, soon the gathering from this land for this autumn will be over, and all can rest in the humid, cool, root cellar or the dry, warm, squash room for winter storage. To sort. To wash. To box. To truck to town to those who will eat from our gathering. Each benefiting from the other. Moment to moment and each to each. Gathering all the seasons of this living earth and spreading the dream of a perennial vision.

RECIPES

SOUTHWEST COLACHE (from Capay Organic Farm CSA “Farm Fresh To You” website)
2 Tbsp oil (veggie or olive)
1 butternut squash, peeled, seeded, diced
1 medium onion, coarsely chopped
1 clove garlic, minced
16 oz chopped tomatoes, fresh or canned, undrained
1 bell pepper, seeded, chopped
14 oz whole kernel corn
1 green chili pepper (Shishito), chopped (optional)
1/2 tsp salt
1/4 tsp pepper
Grated cheese, for topping (optional)

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

CABBAGE RICE CASSEROLE (from Capay Organic Farm CSA “Farm Fresh To You” website) Serves 6
2 tsp olive oil
6 cups finely sliced green cabbage
1 cup diced onion
1/4 tsp salt
2 Tbsp brown sugar
1 cup chopped tomatoes
3 cups water
1/4 cup raisins
2 Tbsp cider vinegar
1 cup uncooked white basmatic rice

Preheat oven to 350 degrees. Heat oil in a large nonstick skillet over medium heat. Add cabbage and onion; saute 1 minute. Add water, tomatoes, cider vinegar, and salt; bring to a boil. Add rice and raisins; spoon into an 11×7-inch baking dish. Cover and bake at 350 degrees for 50 minutes or until rice is tender.

HASSELBACK POTATOES (from https://iamhomesteader.com/hasselback-potatoes/#wprm-recipe-container-105943)
**Hasselback Potatoes are russet potatoes cut into thin, fanned-out slices that are baked coated in melted butter and seasoned with salt and pepper.

4 large russet potatoes, washed and patted dry
4 tablespoons unsalted butter, melted, divided
1 teaspoon kosher salt
½ teaspoon pepper
salt and pepper, to taste

 Arrange a rack in the middle position of the oven and preheat to 425°F. Set aside an unlined baking sheet. Position one potato in between two chopsticks or skewers. Cut vertical slits (? inch apart) in the potatoes, cutting straight down until your knife hits the chopstick, leaving the bottom intact. (The chopsticks’ placement should prevent cutting too low.) Repeat this cutting process for the remaining potatoes. Place the potatoes on the unlined baking dish. Use a basting brush to coat about half the melted butter all over the potatoes, including the insides of the slits. Season the potatoes with salt and pepper. Bake for 30 minutes. After the potatoes have baked for 30 minutes, use a knife to gently pull the layers apart. Brush on the remaining melted butter. Bake 30-35 more minutes, or until the potatoes are crispy on the outside and tender on the inside. (Cooking times may vary depending on the size of the potatoes you are using.) Serve warm. Add salt and pepper to taste. Add additional parsley or chive garnish, if desired.

 We try to keep the printed newsletter to a 2-page maximum, which means that we won’t list all the share items’ descriptions every week, but refer you to previous newsletters for information on items that have already appeared in your shares. In our newsletter, we try to give you an accurate listing of the produce in your box; however, since the newsletter is published before the harvest, we may sometimes substitute some vegetables for others. **Also, if you’re having trouble identifying any unfamiliar produce, please look for “Veggie ID” with additional information on our website under CSA INFO or under RECIPES.

 If you are new to our CSA, since you signed up with a prorated share, you can find all past newsletters on our website under the NEWSLETTERS section in the CSA Info tab.

THIS WEEK’S SHARE

CARROTS (Hercules): sweet, orange, cone-shaped roots; good eating quality and stores well. See Week 5 newsletter for usage and storage tips.

SWEET CORN (Cadence): Long, beautiful, bicolor ears with 2″ diameter and improved quality for the late season; great for fresh eating and freezing. See Week 11 newsletter for usage and storage tips.

EGGPLANT: You will receive Nadia (slender, purplish-black, glossy-like, bell-shaped fruit), Rosa Biana (an Italian heirloom; round fruit streaked with white and violet), or Orient Express (dark purple Asian type with long, slender, glossy fruits, which are tender, delicately flavored, and quick cooking).
-How to use: may be salted to remove bitterness from old fruit, but also makes it less watery and more absorbent, and can greatly enhance the taste and texture of your dish; can be baked, boiled, fried, grilled, or can be sliced into rounds for grilling or broiling, and cut into cubes for stews and stir-fries.
-How to store: best fresh, but can be stored at room temperature or in refrigerator drawer for up to 1 week.

U-PICK FLOWERS (only available for picking on the farm): We welcome you to the farm to pick your flowers on any day of the week, but please contact us if it will be on other days besides Wednesdays and Fridays, so we can make sure to be around to show you where to go. This week you can pick up to 20 stems per household. You may want to bring a vase/jar to keep your flowers fresh going home, but we will have donated yogurt containers to fill with water as well. Your bouquet is part of your share, although it is always greatly appreciated when you make a donation to pay for seeds and labor. Extra bouquets cost $6/bunch for 15 stems.

FRESH HERBS: Everyone will receive a bunch of Prospera Italian Large Leaf Basil this week, an herb with a sweet aroma with notes of anise in its green leaves; traditionally used in pesto. It will last longer when stored in a jar, vase, or glass of water.

KALE: You will receive Green Curly (well-ruffled, curly green leaves on green stems; this variety makes a good, roasted “kale chip”) or Red Curly (well ruffled red or green leaves with red stems; gets redder and sweeter after a frost). See Week 3 newsletter for usage and storage tips.

LETTUCE MIX (Wildfire): a beautiful bag of dark reds and vibrant greens including Green and Red Oakleaf, Green and Red Romaine, and Redleaf lettuces; your lettuce has been rinsed once, but needs washing.
-How to use: raw in salads or (believe it or not!) use in soups.
-How to store: refrigerate in plastic bag for 3-5 days.

MUSTARD GREENS (Scarlet Frills): Spicy green and red, intricately lobed and ruffled leaves with spicy, pungently sweet flavor
-How to use: deliciously beautiful in salads, garnishes, and for quick braising.
-How to store: very perishable, so use up quickly; store in plastic bag in refrigerator for up to 5 days.

ONIONS: You will receive any of the following Red Zeppelin (medium to large, globe-shaped bulbs with deep red color and will store for six months or more under proper conditions) and/or Copra (medium-sized, dark yellow-skinned storage onions; excellent storage onion staying firm and flavorful after most other varieties have sprouted; highest in sugar of the storage onions; same sulfurous compounds that draw tears inhibit rot, so the more pungent the onion the longer it will store) See Week 7 newsletter for usage and storage tips.

SWEET PEPPERS: You will receive any combination of the following– Red or Green Knight Bell (big, blocky, thick-walled, “green or changing to red” pepper) and/or Carmen (6-inch long, tapered deep red fruit; sweet taste in salads and when roasted and fully red-ripe). See Week 12 newsletter for usage and storage tips.

PIE PUMPKIN: bright orange skin with dry, sweet flesh.
-How to use: excellent for pies (for other ideas see winter squash).
-How to store: store whole pumpkins at room temperature up to a month or for 3-6 months in moderately warm and dry conditions (45-50 degrees with 60-75 percent humidity).

RADISHES (Pink Beauty): mildly spicy, pink-colored round root. See Week 16 newsletter for usage and storage tips.

U-PICK RASPBERRIES (only available at Honey Bee U-pick in Ann Arbor): The fall, red raspberries have been ripening and now are ready to be picked! If you are able to come to our Honey Bee U-pick site (5700 Scio Church Rd.) at the corner of Zeeb and Scio Church Roads in Ann Arbor, we are inviting you to pick 1 pint as part of your share for FREE (and you can pick 1 pint for someone else less able-bodied, if you like). If you are less able-bodied with an injury or the inability to bend or walk very well, please PREORDER your 1 pint one day ahead to pick up at the Honey Bee U-pick this week on Sat. (9/24) or Sun. (9/25) or at the Farm in Chelsea on Fri. (9/23) or the Chelsea Farmers Market on Sat (9/24) this week. U-pick – $6/pint or Already Picked – $4/half pint.

TOMATOES: The tomatoes are winding down, so this week Wed. members will receive a half pint of the last of the tomatoes. We are hoping we will have enough for Fri/Sat members, so stay tuned! You will receive something of the following: Sun Gold Cherry (exceptionally sweet, bright tangerine-orange cherry tomato; less acidic than the red cherry tomato, so slightly less bland in flavor; popular as a garnish, in salads, or as a cooked side dish that can be sauteed with herbs) or Cherry Bomb (vivid red fruits of cherry size; firm, sweet, and well-balanced). See Week 9 newsletter for usage and storage tips.

WINTER SQUASH (Butternut): light, tan-colored skin; small seed cavities with thick, cylindrical necks; bright orange, moist, sweet flesh. See Week 15 newsletter for usage and storage tips.

ANNOUNCEMENTS

1. LAST WEEK OF THE SUMMER CSA: That means Sept. 28 (Wed.), Sept. 30 (Fri.), and Oct. 1 (Sat.) are the last distribution days for our Summer Shares, so PLEASE RETURN ALL SHARE BOXES THIS WEEK! Plan on bringing bags, a cooler, or a box to transfer your produce this week,

2. STILL ROOM: “EXTENDED FALL CSA” SHARE REGISTRATION IS OPEN UNTIL SEPT. 30: This is a 4-week Extended Fall CSA Share for $150 starting the week of October 2-8 and ending the week of October 23-29. In order to receive all 4 shares, please register online anytime before Sept. 30 (extended deadline!) at https://tantrefarm.csaware.com/extended-fall-csa-2022-C24117. Please go to our website for more information.

3. PLANT WALK ON SATURDAY, Oct.15, from 4-6 PM: We are hosting a leisurely plant walk at Tantre Farm for our local foraging expert, Rachel Mifsud from “Will Forage For Food”. Plant walks are excellent learning opportunities for those with beginning to intermediate foraging skills, and for anyone wishing to increase their knowledge of the local flora. Our discussion will include information about identification, methods of harvest, preparation, and use. We will explore the area and choose around 15 edible, medicinal, or otherwise useful plants and mushrooms to focus on. Unlimited class size, drop ins are welcome, and cost is $25. To register ahead of time or find more information, just go to her website at https://willforageforfood.square.site/

4. THANKSGIVING CSA on November 19: This CSA is NOT open for registration just yet, but we wanted to let you know to “save the date”, since it will open sometime in October. A more detailed email notice will come to you in the next week or so. This share is a one time pick up of 60 to 80 pounds of produce for winter storage or to stock up on vegetables before the holiday for $135. This share will be available for pick up on the Saturday before Thanksgiving at the Ann Arbor Farmers’ Market from 7 AM until 12 PM, at Tantré Farm from 2-5 PM, and other locations TBD.

5. HIRED HELP STILL NEEDED: We are looking for additional help to bring the root storage crops in. We are looking for part-time and full-time workers who are interested in getting their hands dirty and enjoy healthy, hearty, hard work. We provide home-cooked lunches every day with food from the farm. Room and board are available for full time work, and part time work is available as well for an hourly wage. Please fill out an application at https://www.tantrefarm.com/internships/.

6. U-PICK RASPBERRY PATCH OPEN SATURDAY and SUNDAY: We will be open this Saturday and Sunday from 8 AM-4 PM. U-pick is $6/pint and $4/half pint for Already Picked Raspberries. To keep informed go to https://www.tantrefarm.com/tantre-farm-raspberry-u-pick.

7. STILL PLENTY OF BOXES AVAILABLE FOR OUR IMMUNE BOOSTER CSA THIS WEEK: Please feel free to sign up for our weekly, collaborative CSA share if you would like to supplement your box or give it as a gift. The menu is updated on our website every Monday – Wednesday http://www.tantrefarm.com/how-does-our-immune-booster-csa-work/. Still time to sign up this week for a share!

8. PICK UP TIMES & LOCATIONS REMINDER:
*Ann Arbor Farmers’ Market (Wed.)—7 AM to 12 PM
*MOVE Fitness & Wellness Studio (Wed)—8 AM to 12 PM
*Farm (Wed.)—10 AM to 7 PM
*Washtenaw Food Hub (Wed.) –6 PM to 8 PM (Hub Farm Market open during this time!)
*Pure Pastures (Wed.)—9 AM to 11 AM
*Farm (Fri.)—2 PM to 7 PM
**Community High School CHANGED TO AA FARMERS MARKET (Sat.) —7 AM to 12 PM
*Washtenaw Food Hub (Sat.)—9 AM to 12 PM
*Chelsea Farmers’ Market (Sat.)—9 AM to 12 PM
*Argus-Packard (Sat) 10:30 AM to 3 PM
*RoosRoast-Rosewood (Sat)–9 AM to 11 AM
*HoneyBee U-pick (Sat)–8 AM to 12 PM

FAREWELL TO SUMMER
by Richard and Deb

As the red apples ripen and fall back to the earth, we suddenly find ourselves in early autumn. Cool, misty mornings, and light frosts are settling on the low places in the pasture grasses. As the blue jays and crows call across the sunny afternoons, they also herald the end of the glorious summer. As the daylight wanes and the darkness grows, it is comforting to have the squashes and root crops baking a medley of starchy, simple sweetness in the oven as a remembrance of the warm sun. This is our last share for the summer. It has been a great adventure for us living on the land and learning what it means to be a member of the community of land and space that we call our home. Thanks to all our friends of Tantre Farm near and far. We wish you great success in all that you do for your friends and neighbors of our community.

We would also like to express our deep appreciation to our current hardworking crew (Andy, Jordan, Donn, Adam, Chizo, Ake, Sarah, Mai, Stacy, Rene, Tyler, George, Ryan, Andrew, Brooke, the Rubio family) and our earlier part-time crew (Abe, Alex, Dawn, Liana, Amber, Louis, Sabina, Rachel, Will, Avery, Martha, John) for all the hours of hard work withstanding mosquito torture, extreme fluctuations in temperature, rain and wind, staffing shortages, etc. These resilient folks display a dedication to health and nutrition to our body and mind with the nutrients of the plants of healthy and local soil. If you get a chance to thank them please do! Please feel free to contact us throughout the rest of fall and winter for any storage produce. We will continue to supply produce through the rest of 2022 through the Peoples Food Coop, Agricole Farm Stop, Argus Farm Stop, the Ann Arbor and Chelsea Farmers Markets, and our various CSA programs. Thank you for being a member of the Tantre Farm Summer CSA!! Hope to see you in 2023!

RECIPES

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

SPICY COCONUT PUMPKIN (adapted from The World in Your Kitchen by Angelic Organics Kitchen) Serves 3-4
*For a hearty meal, enjoy this over basmati rice accompanied by kale and chutney.
3 Tbsp butter
1 Tbsp vegetable oil
1 large onion, thinly sliced (about 2 cups)
1 Tbsp minced fresh ginger
2-3 tsp curry powder
1 tsp finely chopped jalapeno or Serrano pepper
1/2 tsp ground cloves
1/4 tsp ground cardamom
1 1/2 lbs pie pumpkin (about 1/2 medium or 1 small pie pumpkin), peeled, seeded, cut into 1-inch pieces
1 1/2 cups coconut milk
1 Tbsp raisins
1 tsp maple syrup or brown sugar
 Salt and freshly ground black pepper, to taste

Heat the butter and oil in a heavy pan over medium heat. Add the onion; saute until lightly browned, about 20 minutes. Add the ginger; cook for 3 more minutes. Stir in the curry powder, jalapeno, cloves, and cardamom; cook for 2 minutes, stirring constantly. Add the pumpkin chunks, coconut milk, raisins, and maple syrup. Cover; cook over low heat until the pumpkin is tender, about 30 minutes. Uncover, and if the sauce is thin, let the coconut milk boil away until the mixture thickens to your liking. Season with salt and pepper to taste.

COUSCOUS WITH TOMATO EGGPLANT SAUCE (from Farm-Fresh Recipes by Janet Majure) Serves 6
1 medium onion, chopped
1 tsp olive oil
2 cloves garlic, minced
1 eggplant, skin on, diced
1 green pepper, cut julienne
2 cups chopped fresh tomatoes
Salt and black pepper, to taste
1/4 tsp paprika
1/4 tsp dry basil, rosemary, and oregano
1/4 cup minced fresh parsley
1 cup water
1 lb couscous

 Cook onion until golden in olive oil in skillet over medium-high heat, about 4 minutes. Add the garlic and cook about 1 minute. Add eggplant and green pepper; cook and stir 10 minutes. Add tomatoes, salt, pepper, paprika, herbs, and water; stir. Bring to a boil, reduce heat, cover and simmer 30 minutes, stirring often. Mash eggplant, then cook 30 minutes more. Cook couscous according to package directions. Serve sauce over hot couscous.

SPICY CORN KERNEL “PAN” CAKE (from From Asparagus to Zucchini: A Guide to Cooking Farm-Fresh Seasonal Produce by MACSAC) Serves 4
2 Tbsp vegetable oil
3 heaping cups fresh corn kernels (cut from 6-8 ears)
2 Tbsp minced fresh basil, cilantro, or parsley
2 Tbsp minced green onion
1-2 Tbsp minced jalapeno or serrano pepper
3 Tbsp cornmeal
3 Tbsp flour
Salt and freshly ground black pepper, to taste
*Garnish:  Fresh basil, cilantro or parsley
Freshly made or bottled salsa

 Preheat oven to 400 degrees. Measure oil into a heavy, ovenproof, medium-sized skillet (cast-iron is best) and heat pan in oven for 30 minutes. Combine remaining ingredients except the last two in a bowl, then press evenly into hot pan. (Don’t stir corn in the pan, or the crust won’t form properly.) Bake 25-30 minutes, until edges are brown and crispy. Run a spatula around the outer rim and underneath the corn cake to loosen it from the pan. Wearing hot pads, place a heat-proof serving plate face down over the pan and invert pan so the cake drops onto plate. *Garnish with fresh herbs and serve with salsa.

 We try to keep the printed newsletter to a 2-page maximum, which means that we won’t list all the share items’ descriptions every week, but refer you to previous newsletters for information on items that have already appeared in your shares. In our newsletter, we try to give you an accurate listing of the produce in your box; however, since the newsletter is published before the harvest, we may sometimes substitute some vegetables for others. **Also, if you’re having trouble identifying any unfamiliar produce, please look for “Veggie ID” with additional information on our website under CSA INFO or under RECIPES.

 If you are new to our CSA, since you signed up with a prorated share, you can find all past newsletters on our website under the NEWSLETTERS section in the CSA Info tab.

THIS WEEK’S SHARE

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

NORTHEASTER GREEN BEANS: also known as Italian or Romano beans; huge, wide, flat, buttery, 8 inch long pods with delicious, rich, sweet flavor; they are good sources of fiber and vitamin C.
-How to use: serve them with beef, lamb, seafood or poultry, or as a healthy appetizer, together with other seasonal vegetables; sauté with olive oil and garlic for a
quick and easy side dish).
-How to store: refrigerate in plastic bag for up to 1 week.

YELLOW BEAN)S (Rocdor): long, slender, yellow bean; meaty, firm texture and no watery taste). See Week 11 newsletter for usage and storage tips.

SWEET CORN (Cadence): Long, beautiful, bicolor ears with 2″ diameter and improved quality for the late season; great for fresh eating and freezing. See Week 11 newsletter for usage and storage tips.

U-PICK FLOWERS (only available for picking on the farm): We welcome you to the farm to pick your flowers on any day of the week, but please contact us if it will be on other days besides Wednesdays and Fridays, so we can make sure to be around to show you where to go. This week you can pick up to 18 stems per household. You may want to bring a vase/jar to keep your flowers fresh going home, but we will have donated yogurt containers to fill with water as well. Your bouquet is part of your share, although it is always greatly appreciated when you make a donation to pay for seeds and labor. Extra bouquets cost $6/bunch for 15 to 20 stems.

LEEKS: green leaves with white to pale green stems.
Cooking tip: slit from top to bottom and wash thoroughly with root facing up to remove all of the dirt trapped between the leaf layers. See Week 5 newsletter for usage and storage tips.

LETTUCE or KALE: Wednesday members will receive Tropicana (large, bright green heads with thick crumpled leaves; excellent in salads and sandwiches. See Week 1 newsletter for usage and storage tips.) and Friday/Saturday members will receive Red Russian Kale (the stems are purple, and leaves are deep gray-green, purple-veined, flat, non-curled, and tooth-edged. See Week 3 newsletter for usage and storage tips).

CURLY PARSLEY: Everyone will receive this great, all around herb with its curly, dark green leaves, which have a strong parsley/celery flavor for use dried or fresh; high in vitamins A and C, and other minerals, such as iron, often used as a garnish, but can be used the same as flat-leaf parsley, so especially good in omelets, scrambled eggs, mashed potatoes, soups, pasta and vegetable dishes, as well as, sauces. In general, store herbs upright with cut stems in 1-2 inches of water and refrigerate for up to 2 weeks or wrap in slightly dampened cloth and store in refrigerator.

SWEET PEPPERS: You will receive Carmen (6-inch long, tapered fruit that ripens from green to a deep “carmine” red; sweet taste in salads and when roasted and fully red-ripe) and Red Knight Bell (big, blocky, thick-walled, green-to-red pepper with sweet flesh). See Week 12 newsletter for usage and storage tips.

POTATOES: You will receive Carola (yellow potato from Germany; smooth, creamy texture that is good for baking or frying) and/or Red Sangre (one of the prettiest of all red skinned varieties with medium-sized oblong tubers; creamy white flesh that is especially delicious boiled or baked) and/or Adirondack Blue (round to oblong, slightly flattened tubers have glistening blue skin enclosing deep blue flesh; moist, flavorful flesh is superb for mashing or salads; very high in antioxidants!). See Week 7 newsletter for usage and storage tips.

RADISHES (Pink Beauty): mildly spicy, pink-colored round root
-How to use: raw, roasted, used in soups, sliced in salads, sandwiches, or stir-fries, grated in slaws; radish greens are delicious in soups or stir-fries and are an excellent source of vitamins.
-How to store: refrigerate in plastic bag/damp towel for 1-2 weeks.

TOMATOES: You will receive a mix of Tomatoes of Green Zebra (ripe as a green fruit with a yellow blush and darker green stripes; delicious, tangy salad tomato; beautiful sliced into wedges for salads), Verona (similar to Juliet, but with even tastier, somewhat plumper, deep red “cocktail plum” fruits; good in sauces and in salads), Clementine (tangerine-colored, oval-round fruits; appealing, sweet-tart flavor; exceptional when halved and roasted), AND Geronimo Slicers (a beefsteak slicer variety; fruits are very large, firm, nice red color and good taste) . See Week 9 newsletter for usage and storage tips.

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. See Week 15 newsletter for usage and storage tips.

ANNOUNCEMENTS

1. “EXTENDED FALL CSA” SHARE REGISTRATION IS OPEN: We are offering an Extended Fall CSA Share for $150 for 4 weeks after the Summer Share is over. This will begin the week of October 2-8 and the last distribution will be the week of October 23-29. Our Fall Share will give you an opportunity to receive many varieties of fall produce from Tantre Farm. In order to receive all 4 shares, please register online anytime before Sept. 24 at https://tantrefarm.csaware.com/extended-fall-csa-2022-C24117. Please go to our website for more information.

2. ENDING SUMMER CSA DATES: The end is drawing near for Summer CSA. That means Sept. 28 (Wed.), Sept. 30 (Fri.), and Oct. 1 (Sat.) are the last distribution days for our Summer Shares.

3. U-PICK BASIL AVAILABLE: If you haven’t made PESTO yet or dried or frozen your basil leaves, then you are in luck! We will not be providing basil anymore this summer, since the storm last week knocked down some of our basil, so it’s time consuming for us to harvest for all of you, but If you are interested in clipping some of your own basil, it will be $3/lb. Please call ahead if you plan to pick on other days besides Farm Distribution Days (Wed. and Fri.), so we can make sure someone is around to help you. The basil field location is posted on the map outside the Distribution Shed, and there is a scale in the shed.

4. HIRED HELP STILL NEEDED: We are looking for additional help for the rest of the summer and into the fall. Some of our summer crew were students and they are heading back to school, so we are short-handed going into the fall. We are looking for part-time and full-time workers who are interested in getting their hands dirty and enjoy healthy, hearty, hard work. We provide home-cooked lunches every day with food from the farm. Room and board are available for full time work, and part time work is available as well for an hourly wage. Please email us or fill out an application from our website at https://www.tantrefarm.com/internships/.

5. WANTED: TOMATO PICKERS!! Is there anyone interested in helping us pick tomatoes any weekday morning for the next few weeks, but especially on Mon, Tues, Thurs, and Friday anytime from 7 – 11:30 AM? You may volunteer or we are able to pay $10/hr AND you can take home a few tomatoes.

6. ALREADY PICKED TOMATOES and CORN AVAILABLE FOR SALE: We have many tomato varieties and sweet corn ready for preserving. Please email us your name, phone number, amount needed in lbs or ears, and pick up location ONLY at the Markets or the Farm with BULK TOMATOES or BULK CORN in your Subject Line a few days ahead of time.
-Already Picked Tomatoes ($1.50/lb) – $30/half bushel (20 lbs)
-Already Picked Sweet Corn – $5/half doz or $10/dozen

7. U-PICK RASPBERRY PATCH OPEN SATURDAY and SUNDAY: We will be open this Saturday and Sunday from 8 AM-4 PM. U-pick is $6/pint and $4/half pint for Already Picked Raspberries. To keep informed go to https://www.tantrefarm.com/tantre-farm-raspberry-u-pick.

8. STILL PLENTY OF BOXES AVAILABLE FOR OUR IMMUNE BOOSTER CSA THIS WEEK: Please feel free to sign up for our weekly, collaborative CSA share if you would like to supplement your box or give it as a gift. The menu is updated on our website every Monday – Wednesday http://www.tantrefarm.com/how-does-our-immune-booster-csa-work/. Still time to sign up this week for a share!

9. PICK UP TIMES & LOCATIONS REMINDER:
*Ann Arbor Farmers’ Market (Wed.)—7 AM to 12 PM
*MOVE Fitness & Wellness Studio (Wed)—8 AM to 12 PM
*Farm (Wed.)—10 AM to 7 PM
*Washtenaw Food Hub (Wed.) –6 PM to 8 PM (Hub Farm Market open during this time!)
*Pure Pastures (Wed.)—9 AM to 11 AM
*Farm (Fri.)—2 PM to 7 PM
**Community High School CHANGED TO AA FARMERS MARKET (Sat.) —7 AM to 12 PM
*Washtenaw Food Hub (Sat.)—9 AM to 12 PM
*Chelsea Farmers’ Market (Sat.)—9 AM to 12 PM
*Argus-Packard (Sat) 10:30 AM to 3 PM
*RoosRoast-Rosewood (Sat)–9 AM to 11 AM
*HoneyBee U-pick (Sat)–8 AM to 12 PM

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 tsp (heaping) Dijon mustard
1/4 lb green beans (or yellow beans), trimmed
1 Tbsp olive oil
2 Tbsp fresh orange juice
1 tsp minced shallot or leeks
1/4 tsp fresh lemon juice
1 cup mixed salad greens (arugula, lettuce, kale etc.)
1/4 tsp freshly grated orange zest
Salt and pepper, to taste

Preheat oven to 450 degrees 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.

BUTTERNUT SQUASH SOUP (from Martha Stewart Living)
2 Tbsp unsalted butter, light sesame oil, or olive oil
2 leeks, white and light green parts only, chopped
Pinch of sea salt
1 Tbsp peeled and minced fresh ginger
3 cloves garlic, peeled
1 small handful celery leaves
1 2-inch cinnamon stick
3 whole cloves
3 lbs butternut squash, peeled, seeded, and chopped
1/2 cup apple cider or apple juice
4 cups broth or water
Freshly ground pepper, ground cinnamon, and minced parsley for garnish

In a heavy 3- to 4-quart stockpot, melt the butter over medium-high heat. Add the leeks and a pinch of salt. Stir, reduce heat to low, add ginger and garlic, cover, and cook gently for 15 minutes. Make a bouquet garni by tying together, or wrapping in cheesecloth, the celery leaves, sage, cinnamon stick and cloves. Add the bouquet garni to the pot. Then add the squash, apple cider/juice, and broth. Reduce heat to as low as possible and simmer, covered, 30 to 40 minutes, until the squash crushes easily when pressed with a wooden spoon. Remove the bouquet garni and pass the soup through a food mill, or puree it in a blender. Season with pepper and garnish with a pinch of cinnamon and a sprinkle of parsley.

BASIC POT OF POLE BEANS (from https://www.myrecipes.com/recipe/basic-pot-of-pole-beans)
3 bacon slices
1 cup chopped onion
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
3 (14-ounce) cans fat-free, less-sodium chicken broth
1 ½ pounds pole beans, trimmed and cut in half crosswise

Cook bacon in a large Dutch oven over medium heat until crisp. Remove bacon from pan, reserving 1 teaspoon drippings in pan. Crumble bacon; set aside. Add onion to drippings in pan; cook 3 minutes, stirring frequently. Add bacon, salt, and remaining ingredients; bring to a boil. Reduce heat, and simmer, uncovered, 25 minutes or until beans are tender.

*Chef’s Notes: Long, often flat, large green beans are sold in most grocery stores as “pole beans.” Because they are tougher and more fibrous than regular green beans, cooking pole bean takes longer than common green beans.

 We try to keep the printed newsletter to a 2-page maximum, which means that we won’t list all the share items’ descriptions every week, but refer you to previous newsletters for information on items that have already appeared in your shares. In our newsletter, we try to give you an accurate listing of the produce in your box; however, since the newsletter is published before the harvest, we may sometimes substitute some vegetables for others. **Also, if you’re having trouble identifying any unfamiliar produce, please look for “Veggie ID” with additional information on our website under CSA INFO or under RECIPES.

 If you are new to our CSA, since you signed up with a prorated share, you can find all past newsletters on our website under the NEWSLETTERS section in the CSA Info tab.

THIS WEEK’S SHARE

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

GREEN BEANS (Jade): long, slender, deep green, filet bean.
-How to use: raw in salads, steamed, sautéed, stir-fried, etc.
-How to store: refrigerate in plastic bag for up to 1 week.

GREEN CABBAGE: You will receive either Savoy (loose, full head of crinkled leaves varying from dark to pale green; mellow-flavored cabbage considered to be superior for cooking) OR Tendersweet (midsize, flat heads; tender leaves are very thin, sweet, and crisp–perfect for coleslaw or stir-fries). See Week 6 newsletter for usage and storage tips.

SWEET CORN (Vision): exceptionally tender, super sweet, yellow ears; great for fresh eating and freezing. See Week 11 newsletter for usage and storage tips.

U-PICK FLOWERS (only available for picking on the farm): We welcome you to the farm to pick your flowers on any day of the week, but please contact us if it will be on other days besides Wednesdays and Fridays, so we can make sure to be around to show you where to go. This week you can pick up to 15 stems per household and with this recent rain they are exploding into color!  You may want to bring a vase/jar to keep your flowers fresh going home, but we will have donated yogurt containers to fill with water as well. Your bouquet is part of your share, although it is always greatly appreciated when you make a donation to pay for seeds and labor. Extra bouquets cost $6/bunch for 15 to 20 stems.

GARLIC: a bulb of several papery white cloves; believed to help in fighting infections, cancer prevention, bolstering the immune system, lowering blood pressure, and at least some people believe that it can ward off vampires and insects.
Cooking tips: to mellow garlic’s strong flavor opt for longer cooking; to enjoy its more pungent flavors and increased medicinal benefit, use it raw or with minimal cooking. See Week 7 newsletter for usage and storage tips.

FRESH HERBS: Everyone will receive a bunch of Prospera Italian Large Leaf Basil this week, an herb with a sweet aroma with notes of anise in its green leaves; traditionally used in pesto. It will last longer when stored in a jar, vase, or glass of water.
**PRESERVING TIPS: You are receiving a steady flow of basil this year, since it grows so well. If you don’t use it that quickly, you can easily save it for the winter by FREEZING it (wash leaves, pluck them off branch and stick them whole in freezer bag- when ready to use, crumble leaves while frozen into dishes). Also DRYING it (hang it upside with a paper bag clipped to stem to catch the leaves for 1 to 2 weeks and strip leaves off branches when dry and store in jar).

KALE (Green Curly): well-ruffled, curly green leaves on green stems; this variety makes a good, roasted “kale chip”. See Week 3 newsletter for usage and storage tips.

ONIONS: You will receive any of the following Ailsa Craig Exhibition (a huge, sweet, mild, yellow-skinned, heirloom onion that is well known by British gardeners who grow show-size onions), Red Long of Tropea (specialty variety of tall, elongated, red bulbs traditionally grown in Mediterranean Italy and France), OR Cipollini (a traditional Italian onion known for its flat, oval shape and delicately mild, sweet flavor; ranges in size from 1-3 inches; used for pickling and to season a wide variety of dishes and especially good grilled on a skewer). See Week 7 newsletter for usage and storage tips.

CHILI & SWEET PEPPERS: You will receive 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) and Carmen (6-inch long, tapered fruit that ripens from green to a deep “carmine” red; sweet taste in salads and when roasted and fully red-ripe). See Week 12 newsletter for usage and storage tips.

POTATOES: You will receive Carola (yellow potato from Germany; smooth, creamy texture that is good for baking or frying) and/or Red Sangre (one of the prettiest of all red skinned varieties with medium-sized oblong tubers; creamy white flesh that is especially delicious boiled or baked) and/or Adirondack Blue (round to oblong, slightly flattened tubers have glistening blue skin enclosing deep blue flesh; moist, flavorful flesh is superb for mashing or salads; very high in antioxidants!). See Week 7 newsletter for usage and storage tips.

TOMATOES: You will receive any of the following– Green Zebra (ripe as a green fruit with a yellow blush and darker green stripes; delicious, tangy salad tomato; beautiful sliced into wedges for salads), AND HEIRLOOMS –Cherokee Purple (heirloom, medium-large, flattened globe fruit with color as dusky pink and greenish blush), Brandywine (large, heirloom, beefsteak tomato with a deep pink skin and smooth red flesh), or Striped German (very large, meaty, 1-2 lb fruit with red-yellow stripes and dense, juicy, red-yellow streaked flesh; excellent sweet, complex flavors), AND Geronimo Slicers (a beefsteak slicer variety; fruits are very large, firm, nice red color and good taste) . See Week 9 newsletter for usage and storage tips.

ANNOUNCEMENTS

1. ENDING SUMMER CSA DATES: The end is drawing near for Summer CSA. This is just a reminder that our summer shares are ending in just a few weeks. That means Sept. 28 (Wed.), Sept. 30 (Fri.), and Oct. 1 (Sat.) are the last distribution days for our Summer Shares.

2. VACATIONS or OUT OF TOWN: Please remember to contact us at least by Sundays to make changes in pick up days or locations for the upcoming week, or let us know since we can make administrative changes at least a day ahead. With Labor Day weekend coming up, please make all your changes ahead of time. If you can’t find someone to pick up your share, please let us know if you want to cancel your share or donate to a needy family.

3. HIRED HELP STILL NEEDED: We are looking for additional help for the rest of the summer and into the fall. Some of our summer crew were students and they are heading back to school, so we are short-handed going into the fall. We are looking for part-time and full-time workers who are interested in getting their hands dirty and enjoy healthy, hearty, hard work. We provide home-cooked lunches every day with food from the farm. Room and board are available for full time work, and part time work is available as well for an hourly wage. Please email us or fill out an application from our website at https://www.tantrefarm.com/internships/.

4. WANTED: TOMATO PICKERS!! Is there anyone interested in helping us pick tomatoes any weekday morning for the next few weeks, but especially on Mon, Tues, Thurs, and Friday anytime from 7 – 11:30 AM? You may volunteer or we are able to pay $10/hr AND you can take home a few tomatoes.

5. ALREADY PICKED TOMATOES and CORN AVAILABLE FOR SALE: We have many tomato varieties and sweet corn ready for preserving. Please email us your name, phone number, amount needed in lbs or ears, and pick up location ONLY at the Markets or the Farm with BULK TOMATOES or BULK CORN in your Subject Line a few days ahead of time.

-Already Picked Tomatoes ($1.50/lb) – $30/half bushel (20 lbs)
-Already Picked Sweet Corn – $5/half doz or $10/dozen

6. U-PICK RASPBERRY PATCH OPEN SATURDAY and SUNDAY: We will be open this Saturday and Sunday from 8 AM-4 PM. U-pick is $6/pint and $4/half pint for Already Picked Raspberries. To keep informed go to https://www.tantrefarm.com/tantre-farm-raspberry-u-pick.

7. STILL PLENTY OF BOXES AVAILABLE FOR OUR IMMUNE BOOSTER CSA THIS WEEK: Please feel free to sign up for our weekly, collaborative CSA share if you would like to supplement your box or give it as a gift. The menu is updated on our website every Monday – Wednesday http://www.tantrefarm.com/how-does-our-immune-booster-csa-work/. Still time to sign up this week for a share!

8. PICK UP TIMES & LOCATIONS REMINDER:
*Ann Arbor Farmers’ Market (Wed.)—7 AM to 12 PM
*MOVE Fitness & Wellness Studio (Wed)—8 AM to 12 PM
*Farm (Wed.)—10 AM to 7 PM
*Washtenaw Food Hub (Wed.) –6 PM to 8 PM (Hub Farm Market open during this time!)
*Pure Pastures (Wed.)—9 AM to 11 AM
*Farm (Fri.)—2 PM to 7 PM
**Community High School CHANGED TO AA FARMERS MARKET (Sat.) —7 AM to 12 PM
*Washtenaw Food Hub (Sat.)—9 AM to 12 PM
*Chelsea Farmers’ Market (Sat.)—9 AM to 12 PM
*Argus-Packard (Sat) 10:30 AM to 3 PM
*RoosRoast-Rosewood (Sat)–9 AM to 11 AM
*HoneyBee U-pick (Sat)–8 AM to 12 PM

LOOKING DEEPLY AT AN EAR OF CORN
by Richard (and Deb)

 About 12 years ago, we bought a flat, 70-acre field two miles west of Tantre Farm on the Fishville Plateau just a few miles east of Grass Lake. The fields were bordered by mature Osage orange hedgerows planted maybe a hundred or so years ago. Within the first few weeks of our purchase, we seeded oats, alfalfa, clover, and pasture grass with the help of our good neighbor. The field has yielded hundreds of bales of hay, and over the years another farmer has raised many chickens and lambs, which were pastured and born there.

 Finally, after a dozen years of hay and pasture, we plowed down about ten acres this spring, turning the grass and the legumes upside down into deep chocolatey earth facing up to the sky, so that we could plant squash, pumpkins, sweet corn, and watermelons. We planted our sweet corn into 800-foot rows on half of this field making a total of 8 weekly plantings of 16 rows each with about an 8 week succession. As we planted our seed, the weather became dry. The seed came up here and there, but mostly it came up. Maybe a few kernels were too dry to come up. Maybe a few were eaten by the wire worms and other vertebrates that had been plowed down with the hay. It is a nice sandy field without much weed growth. We hilled the rows with our little tractor and waited for the tassels and the ears. Over those weeks they never got very tall, probably because of the weather and the decomposition of all that grass and root matter, but pretty soon we had some nice little fat ears. It was time to harvest! It started with a small trickle and then finally becoming a flood of larger ears. I started picking the corn by myself at first, gradually adding several people as the weeks went by.

 There is a fairly specific intention when picking corn. Snap the ears off the stalk. Snap the stems off the ears to fit carefully into a wooden crate, which holds about 60 ears of corn. All these neat little rows and layers. Its a beautiful site to see, and the corn is so sweet to crunch in the morning sunshine with the wild summer birds singing. With such a monotonous job, it gives me pause to sing the “happy farmer song” with the farm crew spread throughout the rows like so many crows listening to the late August crickets. Now it is time for you to enjoy and preserve the sweet corn, so we hope you appreciate its abundance and sing the “happy farmer song”!

RECIPES

GREEN BEANS WITH TOMATOES AND BASIL (from “From Asparagus to Zucchini: A Guide to Cooking Farm-Fresh Seasonal Produce” by MACSAC) Serves 4-6
1 1/2 lbs green beans, cooked
1 garlic clove, diced
1 small onion, thinly sliced
1 Tbsp olive oil
2 slicer or heirloom tomatoes, coarsely chopped
Salt and pepper, to taste
1-2 Tbsp chopped fresh basil
1 Tbsp chopped fresh parsley

 Cut beans into 1-inch lengths; set aside. Saute garlic and onion in oil in skillet until soft. Add tomatoes, salt and pepper and cook 2 minutes. Stir in basil and green beans. Cover, reduce heat to low and simmer 3 minutes. Remove from heat, stir in parsley, and serve immediately.

CORN RELISH (from “The Joy of Cooking”)
8 cups fresh corn kernels (about 18 ears of corn)
2 cups diced green bell pepper
2 cups diced red bell pepper
2 cups chopped onions
1/4 cups chopped garlic
1 Tbsp pickling salt
2 Tbsp yellow mustard seeds
1 qt cider vinegar
1 cup water
2/3 cup brown sugar

 Put all ingredients in a pot and bring to a boil. Reduce the heat, and simmer 20 minutes. Pack the relish into pint or half-pint mason jars, leaving 1/2-inch headspace, and close the jars with hot two-piece caps. Process the jars for 15 minutes in a boiling water bath. Store the cooled jars in a cool, dry, dark place.

 We try to keep the printed newsletter to a 2-page maximum, which means that we won’t list all the share items’ descriptions every week, but refer you to previous newsletters for information on items that have already appeared in your shares. In our newsletter, we try to give you an accurate listing of the produce in your box; however, since the newsletter is published before the harvest, we may sometimes substitute some vegetables for others. **Also, if you’re having trouble identifying any unfamiliar produce, please look for “Veggie ID” with additional information on our website under CSA INFO or under RECIPES.

 If you are new to our CSA, since you signed up with a prorated share, you can find all past newsletters on our website under the NEWSLETTERS section in the CSA Info tab.

THIS WEEK’S SHARE

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

GREEN or YELLOW BEANS: You will receive Jade (a long, slender, deep green, fillet bean that is tender and delicious) or Rocdor (long, slender, yellow bean; meaty, firm texture and no watery taste). See Week 11 newsletter for usage and storage tips.

GREEN CABBAGE: You will receive either Savoy (loose, full head of crinkled leaves varying from dark to pale green; mellow-flavored cabbage considered to be superior for cooking) OR Tendersweet (midsize, flat heads; tender leaves are very thin, sweet, and crisp–perfect for coleslaw or stir-fries). See Week 6 newsletter for usage and storage tips.

CARROTS (Hercules): sweet, orange, cone-shaped roots; good eating quality and stores well. See Week 5 newsletter for usage and storage tips.

SWEET CORN (Vision): exceptionally tender, super sweet, yellow ears; great for fresh eating and freezing contains a significant amount of vitamin A, B-complex, phosphorous and potassium along with vegetable protein. See Week 11 newsletter for usage and storage tips.

KALE (Green Curly): well-ruffled, curly green leaves on green stems; this variety makes a good, roasted “kale chip”. Recipe at end of newsletter. See Week 3 newsletter for usage and storage tips.

FRESH HERBS: Everyone will receive a bunch of Prospera Italian Large Leaf Basil this week, an herb with a sweet aroma with notes of anise in its green leaves; traditionally used in pesto, and originally from India where it was traded in ancient times via the spice routes. This herb does not store well in a refrigerator, since it does not like cold temperatures. It will last longer when stored in a jar, vase, or glass of water on your counter or table top.

ONIONS: You will receive any of the following Ailsa Craig Exhibition (a huge, sweet, mild, yellow-skinned, heirloom onion that is well known by British gardeners who grow show-size onions), Red Long of Tropea (specialty variety of tall, elongated, red bulbs traditionally grown in Mediterranean Italy and France), or Cipollini (a traditional Italian onion known for its flat, oval shape and delicately mild, sweet flavor; ranges in size from 1-3 inches; used for pickling and to season a wide variety of dishes and especially good grilled on a skewer). See Week 7 newsletter for usage and storage tips.

SWEET GREEN and/or RED BELL PEPPERS: You will receive Red Knight Bell (big, blocky, thick-walled, “green or changing to red” pepper).
-How to use: eat raw for best nutrient retention; can be added to soups, stews, omelets, quiches, stir-fries, etc.; excellent roasted.
-How to store: refrigerate unwashed in hydrator drawer for 1-2 weeks.

POTATOES: You will receive Carola (yellow potato from Germany; smooth, creamy texture that is good for baking or frying) and Red Sangre (one of the prettiest of all red skinned varieties with medium-sized oblong tubers; creamy white flesh that is especially delicious boiled or baked) or Adirondack Blue (round to oblong, slightly flattened tubers have glistening blue skin enclosing deep blue flesh; moist, flavorful flesh is superb for mashing or salads; very high in antioxidants!). See Week 7 newsletter for usage and storage tips.

TOMATOES: You will receive any of the following Cherry Mix (may include a colorful variety of Sakura, Tomatoberry, Sungreen Cherry, Indigo Cherry), and/or Geronimo (a beefsteak slicer variety; fruits are very large, firm, nice red color and good taste), and/or Brandywine (large, heirloom, beefsteak tomato–often over 1 lb–with a deep pink skin and smooth red flesh). See Week 9 newsletter for usage and storage tips.

WATERMELON: You will receive Mini Love (sweet and firm, oval-round fruits avg. 5–7 lb and distinctive, bright green rind with dark green stripes and dense, bright red flesh) OR New Orchid (sweet, bright orange flesh with sherbet-like taste and skin has dark green contrast stripes; oval round, medium large “icebox” size; similar to “Sunshine” in appearance, but larger). See Week 10 newsletter for usage and storage tips.

ANNOUNCEMENTS`

1. CANCELLED: Allergen-Free Cooking Class is cancelled for August 17. If any interest in a future class, but on a different date in the future, please email INFO@TANTREFARM.COM.

2. FAMILY FARM HIKE on FRIDAY, Aug. 26, from 4-5 PM: Come join us for a guided monthly exploratory walk around Tantre Farm with CSA member, Alisse Portnoy, who teaches at the University of Michigan. She and her daughter are in their thirteenth year of once-a-week, long visits to the farm. They look forward to sharing some of its treasures and treasure spots with you. We’ll use all our senses and appropriate social distancing as we take an approx. 45-60 minute hike. Please feel free to wear a mask if it makes you more comfortable, but not required. Meet at the picnic tables behind the Main House. Stay tuned for fun KID ACTIVITIES included in this hike!

3. HIRED HELP STILL NEEDED: We are looking for additional help for the rest of the summer and into the fall. Some of our summer crew were students and they are heading back to school, so we are short-handed going into the fall. We are looking for part-time and full-time workers who are interested in getting their hands dirty and enjoy healthy, hearty, hard work. We provide home-cooked lunches every day with food from the farm. Room and board are available for full time work, and part time work is available as well for an hourly wage. Please email us or fill out an application from our website at https://www.tantrefarm.com/internships/.

4. WANTED: TOMATO PICKERS!! Is there anyone interested in helping us pick tomatoes any weekday morning for the next few weeks, but especially on Mon, Tues, Thurs, and Friday anytime from 7 – 11:30 AM? We will even feed you a homemade, farm-cooked lunch at 12 PM if you stay. We are currently short-handed and appreciate any extra help.

5. U-PICK RASPBERRY PATCH OPEN EVERY SATURDAY: Our fall raspberry patch is ripening slowly at the Honey Bee U-Pick site (5700 Scio Church Rd., Ann Arbor). We will be open every Saturday at this point from 8 AM-12 PM, since there are definitely some raspberries, and we are there already for CSA distribution !  U-pick is $6/pint and $4/half pint for Already Picked Raspberries. To keep informed go to https://www.tantrefarm.com/tantre-farm-raspberry-u-pick.

6. STILL PLENTY OF BOXES AVAILABLE FOR OUR IMMUNE BOOSTER CSA THIS WEEK: Please feel free to sign up for our weekly, collaborative CSA share if you would like to supplement your box or give it as a gift. The menu is updated on our website every Monday – Wednesday http://www.tantrefarm.com/how-does-our-immune-booster-csa-work/. Still time to sign up this week for a share!

7. PICK UP TIMES & LOCATIONS REMINDER: Please use your Member Dashboard to schedule Vacations or Pick up Location Changes or let us know if you are having any problems with rescheduling.
*Ann Arbor Farmers’ Market (Wed.)—7 AM to 12 PM
*MOVE Fitness & Wellness Studio (Wed)—8 AM to 12 PM
*Farm (Wed.)—10 AM to 7 PM
*Washtenaw Food Hub (Wed.) –6 PM to 8 PM (Hub Farm Market open during this time!)
*Pure Pastures (Wed.)—9 AM to 11 AM
*Farm (Fri.)—2 PM to 7 PM
**Community High School – CHANGED TO AA FARMERS MARKET (Sat.) —7 AM to 12 PM
*Washtenaw Food Hub (Sat.)—9 AM to 12 PM
*Chelsea Farmers’ Market (Sat.)—9 AM to 12 PM
*Argus-Packard (Sat) 10:30 AM to 3 PM
*RoosRoast-Rosewood (Sat)–9 AM to 11 AM
*HoneyBee U-pick (Sat)–8 AM to 12 PM

WHAT’S AN HEIRLOOM?
by Joel Heeres – 2001 Tantre Alumnus

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

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

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

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

RECIPES

WHITE BEANS WITH ROASTED TOMATOES AND CIPOLLINI ONIONS (from Gourmet, June 2004) Serves 4
1 cup cooked cannellini beans
1 cup cipollini onions (left unpeeled)
3/4 tsp salt (for cooking beans and onions)
1 lb large tomatoes, cored and halved crosswise
1 pt cherry or grape tomatoes (preferably mixed colors)
1/2 tsp salt for tomatoes (preferably sea salt)
1/2 tsp sugar or sweetener
1/4 cup extra-virgin olive oil
1/4 cup torn fresh basil leaves

Blanch onions in boiling, salted water, 1 minute, then drain and peel. Cover beans with cold water by about 1-inch in a 5- to 6-quart pot and bring to a boil. Add onions and simmer, partially covered, skimming froth as necessary, until beans and onions are tender, 40 minutes to 1 hour. Stir in salt and let stand (in cooking liquid), uncovered. Roast tomatoes while beans are cooking: Put oven rack in upper third of oven and preheat oven to 500 degrees. Toss tomato halves and cherry tomatoes with salt, sugar, and oil in a shallow 3-quart baking dish, then arrange tomato halves cut sides up. Roast tomatoes, uncovered, until large tomatoes are very tender with brown patches and cherry tomatoes are falling apart, 35-50 minutes. Transfer warm beans and onions with a slotted spoon to a deep large platter. Arrange tomatoes decoratively on top of beans and pour tomato juices on top. Sprinkle with basil leaves.

To Cook Beans: Add cold water to cover, no salt, bring to a boil, lower the heat, cook gently till tender, about 20-30 minutes, and add salt.

KALE CHIPS WITH CHEESE (*Vegan option below)
1 bunch green curly kale
2 Tbsp Parmesan cheese or *nutritional yeast
1 tsp sea salt
1/2 tsp garlic powder
1 T lemon juice
1/2 tsp coconut oil

Wash and dry kale leaves and place in bowl. Mix in lemon juice and coconut oil together massaging into kale leaves. Mix separately Parmesan cheese (or nutritional yeast), sea salt and garlic powder. Toss together with leaves. Place in dehydrator at 118 degrees for 12-18 hours or in oven at 350 degrees for 5-10 min. Can be stored in food safe container in cupboard (if they last that long)!