THIS WEEK’S SHARE
YELLOW BEANS (Rocdor): long, slender, yellow bean; meaty, firm texture and no watery taste.
-How to use: raw in salads, steamed, sautéed, stir-fried, etc.
-How to store: refrigerate in plastic bag for up to 1 week.
BASIL (Prospero Italian Large Leaf): an herb with a sweet aroma with notes of anise in its green leaves; traditionally used in pesto and tomato based dishes, and originally from India where it was traded in ancient times via the spice routes. See feature article below.
-How to store: store herbs upright with cut stems in 1 or 2 inches of water on your counter or table top. This herb does not store well in a refrigerator, since it does not like cold temperatures.
SWEET CORN (Montauk): small, fancy, bicolor kernels on 8” long ears with superior, sweet flavor
-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.
U-PICK FLOWERS (only available for picking on the farm): Every summer we plant a variety of flowers for drying or fresh bouquets. We welcome you to visit the farm to pick your flowers on any day of the week, but please contact us if it will be on other days besides our usual CSA distribution days of Wednesdays and Fridays, so we can make sure to be around to show you where to go and what to do. This week you can pick up to 15 stems per household. If you choose a dahlia, please only take 1 per bouquet, since they are just starting, so limited. You may want to bring scissors or clippers and a vase/jar to keep your flowers fresh going home, but we will have clippers and donated yogurt containers to fill with water as well. Your bouquet is part of your share, although it is helpful whenever you can make a small donation to pay for seeds and labor when you can. Extra bouquets cost $6/bunch this week.
KALE OR COLLARDS: You will receive either Lacinato Kale (dark green, noncurled, blistered leaves, but heavily savoyed) OR Collards (dark-green, flat, large leaf; may be substituted for kale or other hearty greens recipes; use large leaf rolled up as a wrap and stuff with vegetables or hummus). These have a sweet, mild, cabbage flavor and are interchangeable with broccoli, mustard greens, and other hearty greens in recipes; rich source of phytochemicals, which studies have shown can ward off various forms of cancer; highest protein content of all the cultivated vegetables; very high in calcium, iron, vitamins A and C, and good source of fiber and folic acid. **NOTE: We may need to substitute Broccoli for this vegetable later in the week, so just FYI.
-How to use: for salads, soups, and light cooking.
-How to store: keep in plastic bag or damp towel in refrigerator for up to 1 week.
RED OR YELLOW ONIONS: You will receive either Mars Red (purple-red skinned, globe-shaped onion with sweet flavor) 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 soups, stews, casseroles, egg dishes, 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.
GREEN or RED PEPPERS: You will receive Green or Red Knight Bell (big, blocky, thick-walled, green-to-red pepper with sweet flesh) OR Red Carmen (6-inch long, tapered fruit that ripens from green to a deep “carmine” red; sweet taste in salads and when roasted and fully red-ripe).
-How to use: can be baked, grilled, and cut into chunks for stews, soups and stir-fries
-How to store: can be stored at room temperature or in refrigerator drawer for up to 1 week.
BLUE POTATOES (Adirondack): 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!
-How to use: excellent roasted, mashed, or in salads.
-How to store: keep unwashed in cool, dark place in paper bag.
RADISHES (Cherriette): smooth, bright red roots with short green, edible tops and a sweet/hot taste.
-How to use: raw, roasted, used in soups, sliced in salads, sandwiches, or stir-fries, grated in slaws; radish greens (excellent source of vitamins A, C, and the B’s); delicious in soups or stir-fries.
-How to store: refrigerate in plastic bag/damp towel for 1-2 weeks.
SPAGHETTI SQUASH: This is one of the first winter squashes ready for harvest; It typically is 3-5 pounds, gold-yellow, oblong, smooth, medium size, only mildly sweet with “spaghetti” (stringy) flesh; mildly sweet)
-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; bake like squash or boil and fork out the flesh, topping the “spaghetti” flesh with your favorite sauce
-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.
TOMATOES: You will receive any of the following: Cherry Mix (may include a colorful variety of Sungold, Sungreen, Sakura, Indigo Cherry), Geronimo Slicers (newer variety but already one of the most widely used beefsteak varieties; fruits are very large, firm, nice red color and good taste), AND maybe a few San Marzano (large classic Italian roma tomato; delicious, balanced acidic flavor and meaty flesh makes for good sauce and paste).
-How to use: sauté, bake, broil, or grill; eat raw in salads or add to soups, stews, or sauces.
-How to store: keep at room temperature for up to 1 week.
RED WATERMELON OR CANTALOUPE: You will receive either Dark Belle (dark-green skin, bright-red flesh, oblong 5-7 lb. fruit with thin rind, and very sweet flavor) OR Sarah’s Choice Cantaloupe (sweet tasting, 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.
ANNOUNCEMENTS
1. THANKS FOR COMING TO THE TOMATO PRESERVING WORKSHOP on Sept. 1! During the workshop our enthusiastic participants managed to put up almost 102 quarts of canned tomatoes and 8 trays of dried cherry tomatoes during our 3-hour workshop. This is an incredible amount of help from our community of CSA members to help feed our farm crew throughout the coming seasons! All went home with a jar of canned tomatoes. We are very grateful to Kristen Uthus, who facilitated the workshop, and all these hardworking participants! Some even went home with their own box of tomatoes to preserve as well. Happy canning!!
2. CORRECTION ON DATE!! Still Plenty of Space for FALL PLANT WALK ON SATURDAY, SEPTEMBER 7, 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 wanting to learn more about their local flora. Our discussion will include information about identification, methods of harvest, preparation, and use of around 20-25 edible plants and mushrooms to focus on. Kids under 12 are free with paid adult. You may want to bring a notebook, camera, and water. 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/
3. FALL FORAGE AND FEAST Cooking Class on Thursday, Oct. 3, from 5-8 PM at Tantre Farm: Come to this foraging class and turn our collections into a gourmet meal with local foraging expert, Rachel Mifsud, from “Will Forage For Food”. Plant walks are great, but what do you do with stuff once you get it home? This class is designed to teach you exactly that. We will go out and forage for about an hour, then we will bring our harvest into the kitchen where we will combine it with previously foraged items (from Rachel’s stash), farm fresh ingredients, and some grocery store staples to make a gourmet meal that we will share. Our meal will include a main dish, a couple of sides, a desert, and both an alcoholic and a non-alcoholic beverage, all made with wild ingredients. Note that one or more of the dishes we make may include meat, eggs, dairy, wheat, nuts, etc. So if you have dietary restrictions you should contact Rachel before signing up. Bring your harvesting basket if you have one. It will also be helpful if you bring your favorite kitchen knife and a kitchen towel. And you may want a notebook to jot down recipes as we go. You may also want a notebook to jot down recipes as we go. This class is limited to 8 participants and Tantre CSA members are offered a discounted price of $50/person compared to $75 for nonmembers. Please register at https://willforageforfood.square.site/.
4. ENDING SUMMER CSA DATES: The end is drawing near for our Summer CSA. This is just a reminder that our summer shares are ending in just a few weeks. That means Sept. 25 (Wed.), Sept. 27 (Fri.), and Sept. 28 (Sat.) are the last distribution days for our Summer Shares.
5. EXTENDED FALL CSA REGISTRATION COMING SOON! Some of you have inquired about our Fall CSA’s. Our 4-week Extended Fall CSA will start the week of Sept. 29-Oct. 5 through the last full week of October for $150. Later this week or this coming weekend, you will receive a separate email announcing when registration is open, so you will not miss it. You can always look up general details on our website about each of our CSA programs. Thank you for your patience, while we work out a few more logistics!
6. U-PICK & ALREADY PICKED TOMATOES AVAILABLE: THIS WEEK we have a few sauce tomatoes (Veronas are cocktail or plum-size and good for sauce and dehydrating), heirloom tomatoes(excellent for freezing, salsa, gazpacho, & sauces), Geronimo slicers, cherry tomatoes (good for soups, freezing, & dehydrating) available for those of you interested in u-pick for preserving, whether canning, freezing, or dehydrating. The sauce or Roma tomatoes are just starting to ripen due to these cool days and nights. Please feel free to come on Wed AND Fri during CSA distribution times. The u-pick sites will be listed on the map on the distribution shed wall, but it is always helpful for a heads up that you are coming, so please email or give Deb a quick text at 734-385-6748. Please schedule the time on other days, so we can show you where to pick and what to do.
-U-PICK: $0.50/lb for heirlooms, slicers, cherry, or Verona tomatoes. Please schedule the time on other days, so we can show you where to pick and what to do.
-ALREADY PICKED: We have a few boxes of $25/half bushel (25-lb) for Roma tomatoes in good condition at the farm on Wednesday. Other amounts are available for $1/lb for heirlooms, green zebra tomatoes (tangy, citrus flavor; excellent dehydrated and in salsas or sauces), and a few Geronimo slicers. They can be picked up at the Farm on Friday or brought to Saturday Chelsea or Ann Arbor Farmers Markets if ordered by email by Thursday morning with BULK TOMATOES in the subject line, tomato variety request, how many pounds, and a phone number.
7. FARMERS MARKETS: If you need to supplement your share with a few extra items, we are set up at the Ann Arbor Farmers Market on Wed. & Sat. this week starting at 7 AM. We will also be at the Chelsea Farmers Market from 8 AM-1 PM. On top of that, our Sunflower Farm Market (formerly known as the Washtenaw Food Hub Market) is OPEN on Wednesdays from 4 to 8 PM and on Saturdays as usual during our CSA pick up times from 9 AM-12 PM, so please feel free to purchase all your basic local needs and a few extra treats at any of these markets. We also have a small farm stand at the HoneyBee U-pick area (more details below).
8. SUNFLOWER FARM MARKET IS HIRING: Calling all locavores! Sunflower Farm Market is looking for help running the market Wednesday 3-9 PM & Saturdays 8 AM-1 PM. $10/hr + free produce. Some retail experience is helpful, but not required. Contact Deb at info@tantrefarm.com for more information with SUNFLOWER FARM MARKET in the Subject line.
9. HONEYBEE U-PICK is OPEN ONLY ON SATURDAY MORNINGS: We are open this week from 8 AM until 12 PM on Saturday mornings at 5700 Scio Church Road on the corner of Zeeb Rd. and Scio Church Rd. in Ann Arbor. You may purchase fresh Tantre produce and Elder Farm eggs. The raspberries are not very productive this season and the thistles have overtaken the patch, so it will not be a good year for preserving. However, we have mowed some paths and there are a few raspberries ready for picking, so if you are a true raspberry lover then we recommend bringing pants, long sleeves, closed toe shoes, and just give it a try! Sign up to be on our mailing list, so you know times, prices, weather-related closings, etc. here: https://www.tantrefarm.com/honey-bee/
10. PICK UP TIMES & LOCATIONS REMINDER:
*Ann Arbor Farmers’ Market (Wed.)—7 AM to 12 PM (TANTRE STAFF there the whole time)
*MOVE Fitness & Wellness Studio (Wed)—8 AM to 9:30 AM (SARA there the whole time)
*Farm (Wed.)—10 AM to 7 PM (TANTRE STAFF there the whole time with some self check-in)
*Washtenaw Food Hub (Wed.) –4 PM to 8 PM (Come inside the new Sunflower Farm Market to pick up your share! STAFF there the whole time)
*Pure Pastures (Wed.) —9 AM to 11 AM (JESSICA there most of the time)
*Farm (Fri.)—2 PM to 7 PM (TANTRE STAFF there the whole time with some self check-in)
*Ann Arbor Farmers Market (Sat.) —7 AM to 12 PM (SHANNON there the whole time)
*Washtenaw Food Hub (Sat.)—9 AM to 12 PM (Come inside the new Sunflower Farm Market to pick up your share. STAFF there the whole time)
*Chelsea Farmers’ Market (Sat.)—8 AM to 12 PM (DEB there the whole time)
*Argus-Packard (Sat) — 9 AM to 3 PM ( STAFF there the whole time)
*RoosRoast-Rosewood (Sat)–9 AM to 11 AM (LIZ there the whole time)
*HoneyBee U-pick (Sat)–8 AM to 12 PM (TANTRE STAFF there the whole time)
BASIL: MORE THAN JUST A CULINARY HERB
Basil is one of the most sacred plants of India. It has been used to make royal unguents, perfumes, and medicines. A tea can be made to settle the nerves and aids with indigestion. Medicinally, it is used to stimulate perspiration for the treatment of colds, flu, and fevers.
Fresh basil was also worn throughout the day to help protect, inspire, and elevate the self-esteem of the person who wore it. It protects against contagious diseases and negative influences and is burned as incense and as a disinfectant. The French have used basil to repel mosquitoes and flies, which is why pots of it may be found at sidewalk restaurants in France.
Basil’s most popular use though is as a culinary herb. It is more commonly known for its primary role in tomato sauces, pesto, and salad dressings. It is also popular in Mediterranean dishes and Thai curries. It partners well with almost any summer vegetable, but especially tomatoes, eggplant, peppers, green beans, and summer squash.
Fresh basil deteriorates quickly, especially when refrigerated. It is a warm-weather crop and is sensitive to cold temperatures. If leaves are wrapped in a dry towel and kept in an airtight container, it can be kept at about 50 degrees for a few days before leaves start blackening. We recommend storing it with the stems in a jar of water on your counter, changing the water every few days to retain its freshness for a week or longer, and no long term refrigeration. You may also freeze fresh leaves in a plastic zip-lock bag, if you don’t mind the darkened color. This is very easy; just wash leaves, spin dry, place in Ziploc bag, remove air, seal, and freeze. Basil can also be dried by hanging in a dry, warm, well-ventilated place for about 2 weeks. If you would like to retain some of the green color, it needs to be dried quickly in a dehydrator or in the oven at its lowest setting with door ajar. The leaves can be separated before drying and stirred often. Remove dried leaves and store in a sealed glass jar away from light and heat.
Some people make pesto from the basil leaves and freeze it in ice cube trays or drop on cookie trays like “drop cookies”; then bag it when frozen to be used as needed. Others just mix chopped basil with olive oil or water and freeze in ice cube trays. Remove frozen herb cubes and place in freezer bag. One frozen cube is equivalent to 1 tablespoon fresh or about 1 teaspoon of dried herb, which flavors vegetables, meats, stews, and soups all winter long. Enjoy the aroma of summer!
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 “recipes” at the end, and many recipe ideas will pop up. Have fun searching!
FROSTY BASIL LEMONADE
3 cups water
1 1/2 lemons, peeled, halved, seeded
1/4 cup sugar or other sweetener
1/2 cup fresh basil leaves
1 cup ice cubes
Place all ingredients into blender in the order listed and secure lid. Blend for 1 minute or until desired consistency is reached.
BASIL PESTO SAUCE (from The Pleasure of Herbs)
2 cups washed fresh basil
3 cloves garlic
4 Tbsp pine nuts or walnuts (optional)
1/2 cup olive oil
1/2 cup grated Parmesan cheese
Place all ingredients in the blender or food processor, except the cheese, which is added after the first ingredients are pasty; and then blended again briefly. Serve this on hot pasta, boiled potatoes, green beans, sliced tomatoes, corn-on-the-cob, steak, fish, or mix with yogurt as a dipping sauce for vegetables.
ROASTED PEPPERS STUFFED WITH CHERRY TOMATOES, ONION, AND BASIL (contributed by former CSA member, Misha Moore)
4 bell peppers
1 pint cherry tomatoes
1 medium onion
1 cup packed fresh basil leaves
3 garlic cloves, finely chopped
3 Tbsp olive oil
Salt and pepper, to taste
Goat cheese (or your favorite cheese), grated
Preheat oven to 425 degrees and lightly oil a shallow baking pan. Halve peppers lengthwise and discard seeds and ribs. Arrange peppers, cut sides up, in baking pan and lightly oil cut edges and stems. Quarter tomatoes and chop onion and basil. In a bowl toss chopped garlic, onion, basil, tomatoes, 2 tablespoons oil, salt and pepper to taste. Divide mixture among peppers and roast in upper third of oven until peppers are tender, about 20 minutes.
SPAGHETTI SQUASH CASSEROLE (from Moosewood Cookbook) Serves 4-6
1 spaghetti squash, 8-inches long
2 Tbsp butter
1 cup chopped onion
2 medium cloves garlic, minced
1/2 lb fresh, sliced mushrooms
1/2 tsp dried oregano
1 tsp dried basil or 1 Tbsp fresh basil Dash of thyme
Salt and pepper, to taste
2 medium tomatoes, chopped
1 cup cottage or ricotta cheese
1 cup grated mozzarella cheese
1 cup fine bread crumbs
1/4 cup chopped fresh parsley
Parmesan cheese
Preheat oven to 375 degrees. Halve the squash and scoop out seeds. Bake face-down on oiled sheet until it is easily pierced by a fork, about 30 minutes. Let stand until cool enough to touch, then scoop out pulp and place in large bowl. Meanwhile, heat butter and saute onions, garlic, and mushrooms with herbs, salt and pepper. When onions are soft, add tomatoes and continue to cook until most of the liquid evaporates. Stir this mixture into squash pulp with remaining ingredients except Parmesan. Spread into buttered 2-quart casserole. Top with Parmesan. Bake uncovered for 30-40 minutes.
BLUE POTATO HASH BROWNS (from www.garden-wiki.org/index.php5?topic=BLUE POTATO)
2 large (or 3 medium) blue potatoes
1 medium sweet onion
1 green bell pepper
Your favorite cheese
Salt, to taste
Canola oil
Dice potatoes with a knife into small cubes (or shred for variety). Dice or slice onions and pepper. Place the above onto a hot skillet and add a few tablespoons of oil. Salt to taste. Cook them until they’ve been browning for a few minutes. Slice or shred cheese and toss onto hash browns just before removing them from the skillet to melt it. That’s it. Eat it. Perhaps next time you can try some tomatoes in the mix!
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