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.

BASIL (Prospero Italian Large Leaf): 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.
-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.

RED ACE BEETS AND GREENS: round, smooth, deep red roots with sweet flavor and medium-tall, red-veined green leaves. * The beet greens are especially delicious right now. 
-How to use: greens can be substituted for spinach and chard in recipes; roots good in soups, stews, roasted, boiled, steamed, excellent grated raw into salads or baked goods.
-How to store: separate roots from leaves and store unwashed in plastic bags in hydrator drawer of refrigerator for up to 2 weeks; store greens wrapped in damp cloth in plastic bag for up to 1 week.

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 20 stems per household. 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.

WILDFIRE LETTUCE MIX: 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.
-How to use: raw in salads, sandwiches, or (believe it or not!) use in soups.
-How to store: refrigerate in plastic bag for 3-5 days.

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, stir fries, 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, and cut up into chunks and toss into freezer bags for long term storage.

SWEET RED PEPPERS: You will receive 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.

AMAROSA RED FINGERLING POTATOES: small, oblong potatoes with smooth, ruby red skin and speckled red flesh; have a firm texture, nutty, earthy flavor, and are high in nutrients like potassium, vitamin C, and dietary fiber
-How to use: good for roasting, potato salads, and pair well with fresh herbs, garlic, and olive oil
-How to store: keep unwashed in cool, dark place in paper bag; ideal temperature is 38-40 degrees with 80-90 percent humidity, but no condensation; a basement or very cool closet will work.

PIE PUMPKIN: bright orange skin with dry, sweet flesh.
-How to use: excellent for pies, smoothies, soups, breads (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: You will receive a mix of Purple Bacchus (stunning, purple, round radish with white inner flesh. Very good flavor and not too hot) OR Pink Beauty (new variety of acorn squash developed in Maine; unique, pixelated color pattern with speckled yellow and green skin with a smoother, less stringy texture than traditional acorn squash).
-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.  

STARRY NIGHT ACORN SQUASH: new variety of acorn squash developed in Maine; unique, pixelated color pattern with speckled yellow and green skin with a smoother, less stringy texture than traditional acorn squash
-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; 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.

TOMATOES: Everyone will receive Tiren Sauce (Italian variety with classic San Marzano shape; meaty flesh that makes for good sauce and paste making it a fast variety to boil down into sauce). Some of you will receive any of the following: Cherry Mix (may include a colorful variety of Sungold, Sungreen, Sakura, Indigo Cherry) AND/OR Heirloom Tomato –Brandywine (large, heirloom, beefsteak tomato–often over 1 lb–with a deep pink skin and smooth red flesh).
-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.

ANNOUNCEMENTS

1. STILL ROOM: 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/.

2. LAST WEEK OF THE SUMMER CSA: That means Sept. 25 (Wed.), Sept. 27 (Fri.), and Sept. 28 (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.

3. SIGN UP THIS WEEK FOR THE EXTENDED FALL CSA! We are offering an Extended Fall CSA Share for $160 for 4 weeks starting the week of Sept. 29-Oct. 5 and ending the week of October 20-26. In order to receive all 4 shares, please register online anytime before Sept. 28 at https://tantrefarm.csaware.com/extended-fall-csa-2024-C28275. If you can’t commit right away, then sign up the week before you would like to receive a box for a prorated share throughout these next four weeks. Please go to our website for more information.

4. SUNFLOWER FARM MARKET IS HIRING: Calling all locavores! Sunflower Farm Market (formerly the Washtenaw Food Hub Market) is looking for help running the market Wednesday 3-8 PM & Saturdays 8 AM-1 PM. $10/hr or more + free produce. Contact Deb at info@tantrefarm.com for more information with SUNFLOWER FARM MARKET in the Subject line.

5. ALREADY PICKED CORN AND U-PICK TOMATOES AVAILABLE FOR SALE: We have Roma tomatoes 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. Also the tomatoes are still producing and the Romas and a few other varieties are loaded on the vines. Please come and pick some sauce tomatoes for a really good deal any day of the week. Please schedule ahead of time unless on a Wednesday or Friday, when we are usually home. 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. Text or call Deb at 734-385-6748 to schedule or to find your way.
-ALREADY PICKED SWEET CORN:  1 crate for $25 (about 50 ears) or $0.50/ear in bulk amounts
-U-PICK TOMATOES: $0.50/lb mostly Romas, but some slicers, cherry, and heirlooms
-ALREADY PICKED TOMATOES: Minimum orders of $15 for a 15-lb box for sauce or slicer tomatoes in good condition. Some bulk or loose Romas available at the farm for Wednesday, if anyone wants to load up for $1/lb. Other varieties may be available as well. Can be brought to Saturday Chelsea and Ann Arbor Farmers Markets and maybe HoneyBee U-pick if ordered by email by Thursday morning with BULK TOMATOES in the subject line.

6. 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).

7. 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. Raspberries are minimal this year, but there are a few, so if you are a true raspberry lover then we recommend bringing pants, long sleeves, closed toe shoes, and just give it a try!

8. 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)

REFLECTIONS ON THE FARM
by Richard and Deb

As the harvest moon rises, the cautious deer emerge from the woods to nibble carrot and beet tops and lettuce in the fields. The wet, brown, and yellow newly fallen leaves lie flattened in the road. Raindrops splash off the soft, ripe persimmons that have fallen to the earth, sweet and full of seeds. The bluejays call to each other across the shrubby fence rows. The hazelnuts bulge and fall out of their husks into the grass to feed the squirrels or to sprout next spring. The bee hive is filled with honey and bees as they fly all day collecting pollen from the nasturtiums and golden rod. The ants crawl and congregate on top of the Asian Pears rotting back into the earth under the tree in the warm sunshine. Such mysteries of nature unfold and continue year after year.

After 31 years on the farm, we follow an annual cycle every season. In February and March we start seeds in the basement on growing tables. In April and May we transfer them to the heated seedling hoop house. Then we prep the fields to put the transplants in from April and throughout the summer, while we continue to start more seedlings until midsummer. Then we prep, weed, plant, water, and harvest over and over throughout the summer. Within these ordinary and mundane practices each year, we embrace the mystery of the ordinary–the mystery of soil biology, the mystery of human relationships, the mystery of the planetary ecosphere. With each strawberry, with each tomato, with each leaf of kale, we are a part of the great ecosphere of this living planet. It is a hopeful action to care for this place, our home and all beings, with the bacteria, the grasses, the trees, the flowers, the human beings, and to enjoy the infinite dance of the multiverse. Our home, the place that we love and take care of, has a community of living and nonliving beings. Each day we are trying to find our place, our wholeness and connection to all that is and isn’t, the great mystery of birth and death. To get up each day from our slumber to greet the morning, the afternoon, and the evening and eat a healthy meal, along with completing the chores for the animals and plants that we care for is embracing the mystery of all mundane. We have many routines on the farm, and least we get jaded by the routines, it is important that we remember we are all a part of this ecosphere. That comes from observing how we and the animals and plants find their livelihood in the soil and in the relationship to each other.

This is the last week of our 2024 Summer CSA. It has been a great growing season with the mild temperatures and regular rains for nearly all types of produce. We have had a wonderful group of folks at the farm this season. We would like to acknowledge them for all the hours of planting, weeding, repairing, watering, harvesting, packing, and conversation. This includes Jordan, Chizo, Adam, Donn, Yves, Gavin, Jo, Chloe, Grace, Rach, Mia, Robbie, Andrew, Jake, Flo, River, Geoff, Ethan, Jay, Rene, Cohen, Lea, Shahof, Harold, Craig, Carrin, Ricky, Ana, Michael, and Junior. Several have moved onto high school, college, other jobs, and other adventures, and others have stayed to make a small, but mighty core farm crew staying through the fall. If you see any of our farm crew at markets, at events, or at the farm, please take the time to thank them, because we couldn’t have done it without their tenacity, their responsibility, their attentiveness, and their care. We still need a few more hands to pull the fall harvest out of the fields, so please spread the word, if you know someone with a positive attitude, who likes hard work, being outside, and eating healthy food. See our website for more information: https://www.tantrefarm.com/internships/.

Thank you for being a member of the Tantre Farm Summer CSA!! Please consider joining us again with the upcoming Extended Fall CSA, the Thanksgiving CSA, or the weekly Tantre Farm Produce Box (which will continue through October) and filling your homes with the most beautiful greens, carrots, cauliflower, winter squash, onions, beets, sweet potatoes, watermelon radish, and more. Hope to see you again in 2025!

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!

SESAME BEET GREENS (from Learning to Eat Locally) Serves 6
Greens of 4-6 beets, cut off 1-inch from root
1 Tbsp sesame oil
3 cloves garlic, crushed
1/4 cup sesame seeds
1 Tbsp soy sauce

Rinse and dry beet greens. Slice them across the stem into 1-inch strips. Heat oil in a large skillet over medium high heat, tilting pan to coat. Stirring constantly with a spatula, toss in garlic, sesame seeds, and about half of the sliced beet greens. Shake on soy sauce and add remaining greens. Continue stirring until all greens have wilted and stems are tender (about 3-4 minutes). Move greens to a serving bowl and serve hot or at room temperature.

BEET BURGERS (from Farm-Fresh Recipes by Janet Majure) Serves 6-8
**Very tasty vegetarian alternative
4 fresh medium beets
2 sprigs fresh basil, chopped
1/2 medium onion, chopped
2 eggs, beaten
Salt and pepper, to taste
Olive oil
Mozzarella slices
Burger buns

Trim beet tops and root. Shred beets in food processor; transfer to bowl. Add basil, onions, eggs, salt, pepper, and mix. Mix in just enough flour to make mixture stick together. Form into 4-inch patties about 1/2-inch thick. (Don’t make too thick or centers won’t cook well.) Heat 1/4-inch of olive oil in skillet over medium-high heat. Fry patties 2-3 minutes on one side, until crispy. Turn, place mozzarella slice on top and fry 2-3 minutes more, until crispy. Place hot on bun; serve immediately.

MARTHA STEWART’S PUMPKIN SOUP IN A PUMPKIN Serves 6
6 cups chicken stock
2-3 cups pared pumpkin, cut into 1/2-inch cubes
1 cup thinly sliced onion
1 clove garlic, minced
1 1/2 tsp kosher salt
1/2 tsp dried thyme leaves
5 peppercorns
1 medium pie pumpkin
1/2 cup heavy cream, warmed
1 tsp chopped fresh, flat-leaf parsley or basil

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

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
2 Tbsp minced onion
1-2 Tbsp minced jalapeno 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.

ROASTED PEPPERS STUFFED WITH CHERRY TOMATOES, ONION, AND BASIL
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. Top with cheese.   

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