THIS WEEK’S SHARE

BUNCHING BROCCOLI LEAVES or KALE: You will receive either Bunching Broccoli Leaves (a traditional Italian heirloom variety that have been harvested just before the broccoli shoots appear, since the leaves are perfect right now before the frost; all the stems and leaves and everything can and should be eaten) or Kale (these have a sweet, mild, cabbage flavor and are interchangeable with broccoli, mustard greens, and other hearty greens in recipes).
-How to use: use raw, steamed, sautéed, stir-fried, in casseroles, soups, pizzas, etc.
-How to store: store loosely in plastic bag for up to a week.

ORANGE CARROTS (Romance): blunt-tipped, deep orange roots with impressive flavor.
-How to use: can be used raw as carrot sticks, grated in salads or juiced; steamed or sautéed, in stews, soups, casseroles, or stir-fries.
-How to store: refrigerate roots in plastic bag for up to 2 weeks

GARLIC: a bulb of several papery white cloves; believed to help in fighting infections, cancer prevention, bolstering the immune system, lowering blood pressure and preventing heart disease.
Cooking tips: to mellow garlic’s strong flavor opt for longer cooking; to enjoy its more pungent flavors and increased medicinal benefit, use it raw or with minimal cooking.
-How to use: minced raw in salad dressings, sauté, & added to stir-fries, meats, vegetables; try roasting garlic by cutting off tops of garlic bulb, so cloves are exposed, brush with olive oil and bake for 1 hour at 350 degrees, squeeze garlic out of skins and spread on a good, crusty bread.
-How to store: can be stored in an open, breathable basket in a cool, dark place for many months.

U-PICK FLOWERS (only available for picking on the farm): FROST IS COMING TONIGHT! Today may be your last day to pick your bouquet of flowers, since tonight’s temps are forecast to be 31 degrees. If you haven’t come to the farm yet for your bouquet, we encourage you to visit the farm to pick your flowers by Wednesday this week. You can text Deb at 734-385-6748 if you’re not sure where to go. 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 every week until the first frost, although it is always greatly appreciated when you make a donation to pay for seeds and labor. Extra bouquets picked at the farm are $7/bunch. We hope you can come to enjoy this food for the soul!

LETTUCE MIX or LETTUCE HEAD: You will receive either 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) or Romaine (upright, dense green heads that produce long, uniform hearts with good flavor).
-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 Patterson (medium-large, blocky bulbs with dark yellow skin and thin necks; excellent storage onion) OR Red Zeppelin (medium to large, globe-shaped bulbs with deep red color and will store for six months or more under proper conditions).
-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.

PARSLEY: You will receive either Italian Flatleaf (used primarily in cooking because of its more robust flavor; flat, glossy, dark green leaves have a strong parsley/celery flavor for use dried or fresh; high in vitamins A and C, and other minerals, such as iron; good for blot clotting and bone health; especially good in omelets, scrambled eggs, mashed potatoes, soups, pasta and vegetable dishes, as well as, sauces) OR Curly (a biennial herb with bright green, curly, and frilly leaves that are native to the Mediterranean; known for its culinary uses, health benefits, and vibrant appearance; used often as a garnish and in tabouli, but can be used exactly the same as Flat-leaf).
-How to store: store herbs upright with cut stems in 1 or 2 inches of water and refrigerate for up to 1 week or wrap in slightly dampened cloth or plastic bag and store in refrigerator.

SWEET RED PEPPERS (Carmen): You will receive several peppers today before the frost. Carmen is a 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: 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.
-How to freeze: clean, seed, and mince peppers; place in freezer containers or bags to be used later in soups or casseroles.

ORANGE SWEET POTATOES: large, edible root related to the morning-glory family that has dark red-orange skin with a vivid orange, moist, sweet flesh; high in vitamins A and C
-How to use: bake in 400 degree oven until tender, about 45 minutes; prepare like potatoes–baked, boiled, sautéed, fried; can be made into pies, waffles, pancakes, breads, and cookies.
-How to store: store in a cool, dark place like winter squash. Note: Do not store in plastic or in fridge, unless cooked.

WATERMELON RADISHES: an heirloom Chinese variety of Daikon radishes; large, 2- to 4-inch, round radishes with unique dark magenta flesh and light green/white skin along with a remarkably sweet, delicious, but mildly spicy taste.
-How to use: cooking does minimize the intensity of their color, but can be braised or roasted like a turnip, or mashed like a rutabaga; color is vibrant when served raw in a salad or in a veggie plate with some dip; can also be pickled.
-How to store: refrigerate in plastic bag/damp towel for 1-2 weeks.

WINTER SQUASH: You will receive a Baby Butternut (light, tan-colored skin; small seed cavities with thick, cylindrical necks; bright orange, moist, sweet flesh; longest storage potential of all squash) OR Starry Night Acorn Squash (a delicious acorn that stores through the holidays; unique, pixelated color pattern with attractive speckled dark green and yellow-colored skin, smooth creamy texture and sweet flavor).
-How to use: excellent roasted in oven with olive oil; also good baked by slicing in half, scoop seeds out and bake with a little water in baking pan at 350 degrees for 30-40 minutes or until tender; boil or steam for 15-20 minutes, or until tender; mash cooked squash with butter; puree cooked squash for creamy soup
-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.

WHITE HAKUREI TURNIPS: a white salad turnip with round, smooth roots that have a sweet, fruity flavor with a crisp, tender texture; roots are good source of Vitamin C, potassium, and calcium
-How to use: good in salads and soups; thin slices with hummus or dipped in lemon juice
-How to store: remove greens from turnip root and store separately in plastic bag in refrigerator for up to 3 days; roots can last up to 1-2 weeks in refrigerator.

ANNOUNCEMENTS

1. NEXT WEEK IS THE LAST WEEK OF EXTENDED FALL CSA: This means Oct. 23 (Wed.), Oct. 25 (Fri.), and Oct. 26 (Sat.) are your last distribution days for our Extended Fall Shares, but please feel free to continue with our Thanksgiving CSA (details on website). Please return any forgotten boxes from past weeks. You may bring bags, a cooler or other containers to transfer your produce from the boxes at your distribution site, especially next week, which is your final week of Ex. Fall Shares.

2. THANKSGIVING CSA Registration will be opening soon! A detailed email notice will be sent to you sometime later this week. You can also read more details about the Thanksgiving Share on our website under “CSA Info” and register here soon https://www.tantrefarm.com/how-does-our-thanksgiving-csa-work/. 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 $150. It’s a perfect share to split with a friend or family member. It will be available for pick up on Nov. 23 (the Saturday before Thanksgiving) at the Ann Arbor Farmers’ Market 7 AM-12 PM, Tantré Farm 2-5 PM, Washtenaw Food Hub 9 AM-12 PM, Agricole in Chelsea 9 AM-12 PM, and Pure Pastures in Plymouth 9 AM-5 PM. More specific details and registration opening very soon.

3. WEDNESDAY ANN ARBOR MARKET STALL RELOCATED SLIGHTLY: Wed. AA market members will need to look for our stall a bit further down the aisle at stalls 46-48, since we decided to get a little closer to the other vendors closer to the main aisle. You can always ask for our location at the market office as well.

4. 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).

5. 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 Road in Ann Arbor with a smattering of fresh Tantre produce until the last Saturday of October. Raspberries are still producing, so if you are a true raspberry lover then we recommend bringing pants, long sleeves, closed toe shoes, and just give it a try!

6. PLASTIC OR PAPER “GROCERY BAGS ONLY” ARE NEEDED, if you can donate them at the markets or the farm or the Food Hub.

7. SUNFLOWER FARM MARKET and TANTRE FARM are 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 or TANTRE FARM WORK in the Subject line.

8. PICK UP TIMES & LOCATIONS REMINDER: *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)
*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)

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!

SESAME ROASTED TURNIP SALAD WITH QUINOA (from https://naturallyella.com/roasted-turnip-salad/)
1 large turnip
1 clove garlic, minced
1 tablespoon olive oil
2 teaspoons sesame seeds
2 teaspoons honey
1/4-teaspoon sea salt
1 tablespoon soy sauce
2 tablespoons minced cilantro
4 to 5 handfuls lettuce
1 cup cooked quinoa
1/4-cup scallions, diced
2 teaspoons sesame seeds
2 tablespoons rice vinegar
1 teaspoon toasted sesame oil

Preheat oven to 375° F. Cut turnips into ¼” cubes and place in a bowl. Add minced garlic, olive oil, sesame seeds, honey, and sea salt: toss until well combined. Spread turnips out into a single layer in a roasting pan and bake for 25-30 minutes until caramelizing and turnips are tender. Remove turnips from oven and add the soy sauce and cilantro to the roasting pan. Let cool. To assemble salad, toss the cooled turnips with the lettuce, cooked quinoa, scallions and sesame seeds. Whisk together the vinegar and sesame oil then pour over the salad. Toss until everything is well combined.

WINTER VEGETABLE CHOWDER (from 366 Simply Delicious Dairy Free Recipes by Robin Robertson) Serves 6
1 tsp canola oil
1/2 cup onion, chopped
1/2 cup celery, chopped
1 medium carrot, chopped
1/2 cup turnip, chopped
1 sweet potato, peeled and chopped
1 cup winter squash, peeled and chopped
1/2 cup sweet red or green pepper, chopped
1 tsp garlic, minced
3 cups vegetable stock or water
1/2 tsp minced fresh thyme, or 2 Tbsp parsley, chopped
2 cups kale (or broccoli greens)
1 cup unsweetened soymilk
Salt and pepper, to taste

Heat the oil in a large saucepan over medium heat and cook onions, celery, turnip, and carrot for 5 minutes. Add sweet potato, squash, bell pepper, garlic, stock or water, and herbs. Reduce heat and simmer for 20 minutes or until vegetables are tender. Boil greens in lightly salted water for 3-5 minutes. Drain and set aside. Puree soup in a blender (or use a stick blender in saucepan) until smooth. Return to saucepan. Stir in the soymilk, cooked greens, and salt and pepper to taste. Slowly heat the soup, being very careful not to boil. Serve.

ROASTED RED PEPPER PASTA (from http://thepioneerwoman.com/cooking/2009/03/pasta-with-roasted-red-pepper-sauce-groan)
3 red bell peppers or red carmen peppers
2 Tbsp pine nuts (optional)
1/2 medium onion, finely diced
3 cloves garlic, minced
1/2 cup heavy cream
Flat leaf parsley, finely minced
Fresh Parmesan cheese, shaved or grated
1/2 to 1 lb pasta (orecchiette, penne, fusilli, etc.)

Roast red peppers, then place in a Ziploc bag to allow to sweat. Peel the charred skins from the peppers, then removed seeds. Set aside. Lightly toast pine nuts in a skillet. Set aside. Puree peppers with pine nuts. Set aside. Cook pasta according to package directions. In a skillet or pot over medium heat, drizzle in olive oil. Add diced onions and garlic and cook until soft. Pour in pepper puree and stir together. Add plenty of salt. Pour in cream and stir to combine. Taste and add more salt, if necessary. Add cooked pasta, and then stir together. Place pasta into a bowl, top with chopped parsley and plenty of shaved Parmesan cheese.

QUICK PICKLED WATERMELON RADISH (https://omnivorescookbook.com/pickled-watermelon-radish/)
1 watermelon radish, peeled and shredded
1/4 cup apple vinegar (or rice vinegar)
2 tablespoons maple syrup (or sugar)

Combine apple cider vinegar and maple syrup in a large bowl. Mix well. Add radish and toss. Let sit for 10 minutes in the fridge. Add a pinch of salt onto the radish and toss again right before serving. Store the rest of the radish in an airtight jar for up to a week.

APPLE STUFFED SQUASH (from There is a Season: Cooking with the Good Things Grown in Michigan)
1-2 acorn squash
3 Tbsp butter
2 chopped apples
1 chopped onion
2 cups cottage cheese
2 Tbsp lemon juice
3/4 cup grated cheddar cheese
1/4 tsp cinnamon
1/4 cup raisins (optional)

Cut squash in half lengthwise; remove seeds. Place face down on oiled baking sheet; bake at 350 degrees for 1 hour. While squash is baking, saute apples and onions in butter. Add remaining ingredients to apples. Stuff squash with mixture, covered, 15-20 minutes.

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