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
RED or GOLDEN BEETS: You will receive Red Ace (round, smooth, deep red roots with sweet flavor and medium-tall, red-veined green leaves) OR Golden Beets (orange skin with rich gold interior; mild, sweet flavor when cooked).
-How to use: roots good in soups, stews, roasted, boiled, steamed, excellent grated raw into salads or baked goods; greens can be substituted for spinach and chard in recipes; .
-How to store: store unwashed in plastic bags in hydrator drawer of refrigerator for up to 2 weeks
BUNCHING BROCCOLI (De Cicco): a traditional Italian heirloom variety of broccoli shoots producing small, avg. 3–4″ main heads projected well above the foliage followed by a large yield of side-shoot spears; all the stems and leaves and everything can and should be eaten.
-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.
U-PICK FLOWERS (only available for picking on the farm): FROST IS COMING NEXT WEEK! This week may be your last week to pick your bouquet of flowers, since night temps are forecast to be pretty low next week. If you haven’t come to the farm yet for your bouquet, we encourage you to visit the farm to pick your flowers this 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. You can just text Deb at 734-385-6748 to schedule a time and day. 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.
CHILI PEPPERS (Poblano): a mild variety of chili pepper known as “poblanos” when dark green, but becomes an “ancho” when brick-red and fully dry; popular in Southwestern recipes; heart-shaped fruit, which is mildly pungent with a lightly sweet, medium-hot flavor.
-How to use: often roasted, chopped, and used to season corn bread and cheese dishes; good for stuffed appetizers, jams, salsa, and pickles.
-How to store: for fresh peppers, store in refrigerator; for drying peppers, place string through the stems and hang in cool, dry, well-ventilated spot.
SWEET RED PEPPERS (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: 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.
POTATOES (Carola): yellow potato from Germany; smooth, creamy texture that is good for baking or
frying.
-How to store: keep unwashed in cool, dark place in paper bag.
DAIKON RADISH (Red King): looks like an overgrown carrot with brilliant red skin and white inside, but with a slightly mild radish taste; mild, crisp, and juicy; good, sweet, eating quality; 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 either Butternut (light, tan-colored skin; small seed cavities with thick, cylindrical necks; bright orange, moist, sweet flesh; longest storage potential of all squash) OR
-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, skins are edible; 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.
ZUCCHINI (Golden & Green): You will receive either Safari (green zucchini with attractive white stripes) OR Goldy (beautiful, bright golden cylindrical fruits).
-How to use: use in salads, dips, grilled, casseroles, stuffed, or mashed with butter and seasonings.
-How to store: store in plastic bag in refrigerator for up to 1 week.
ANNOUNCEMENTS
1. WEDNESDAY ANN ARBOR MARKET STALL RELOCATED SLIGHTLY: Wed. AA market members will need to look for our stall a bit further down the aisle, 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.
2. CHELSEA FARMERS MARKET RELOCATED TO THE CHELSEA STATE BANK THIS WEEK ONLY: We have been asked to move the Chelsea Saturday Farmers Market location on Saturday, Oct. 12, to the Chelsea State Bank at the corner of Old US 12 and M-52 due to a Beer Garden event taking place over at Palmer Commons this weekend.
3. ALREADY PICKED CORN AND U-PICK TOMATOES AVAILABLE FOR SALE: This will probably be the last week to get your tomatoes, since the frost is forecast for next week. Please email us your name, phone number, amount needed in lbs, and pick up location ONLY at the Markets or the Farm with BULK TOMATOES in your Subject Line a few days ahead of time. 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.
-U-PICK TOMATOES: $0.50/lb mostly Romas, but some slicers, cherry, and heirlooms (might be your last chance before the cold weather sets in
-ALREADY PICKED TOMATOES: Minimum orders of $15 for a 15-lb box for sauce tomatoes in good condition.
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 Rd. in Ann Arbor with a smattering of fresh Tantre produce. Raspberries are looking really good this week, 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” 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. Tantre Farm could also use some help bringing in the Fall Harvest. 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!
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 1/4 cup fresh basil, minced
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.
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 red pepper, seeded, chopped
14 oz whole kernel corn
1 poblano chili pepper, 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.
ASIAN BROCCOLI DI CICCO (from https://www.mariquita.com/recipes/broccolidicicco.html)
1 pound broccoli di cicco, chopped into 1 inch pieces, including stems and leaves
1 teas. minced garlic
1/3 c. chicken broth
1 teaspoon sesame oil
Heat a large frying pan until very hot. Add the oil and immediately add the garlic. Let sizzle for 15-20 seconds. Add the remaining ingredients and give everything a quick stir. Without turning the heat down, cover the pan and let steam for 3 minutes, or until the broccoli is done.
WARM GOLDEN BEET SALAD WITH GREENS AND ALMONDS (from http://www.thekitchn.com)
1 bunch beets, both tops and roots
Olive oil
Salt and freshly ground black pepper, to taste
4 cloves garlic, minced
4 ounces goat cheese, crumbled
2/3 cup toasted almond slivers
Heat the oven to 425 degrees. Line a 9-inch square baking pan or cake tin with a big square of foil, large enough to complete enclose the beet roots. Place the beets in the foil square and lightly drizzle with olive oil and sprinkle generously with salt and pepper. Fold up the foil and crease to seal. Bake the beets for 60 minutes or until they can be just pierced with a fork. Set aside to cool. Meanwhile, chop the beet greens into bite-size ribbons. In a large skillet, heat a drizzle of olive oil over medium heat and add the garlic. Cook on low for about 5 minutes or until the garlic is golden and fragrant. Add the chopped leaves and stir to coat with the garlic. Cook on medium-low for about 10 minutes or until the leaves are soft and tender. Remove from the heat. When the beets are cool, rub them with a paper towel to remove the skin. Then chop into bite-sized pieces and toss with the cooked greens, goat cheese, and almonds. Taste and season with salt and pepper to taste. Serve warm or cold. (This also makes an excellent pressed sandwich filling, especially with some extra goat cheese.)
BEET AND DAIKON SLAW (from From Asparagus to Zucchini: A Guide to Cooking Farm-Fresh Seasonal Produce by MACSAC) Serves 2
2 beets, peeled and cut into 1/8-inch julienne (matchsticks)
1 daikon radish, peeled and cut into julienne pieces
1 tsp toasted sesame oil
2 tsp canola oil
1 tsp unsalted rice vinegar
1 tsp sea salt
Combine all ingredients in bowl, cover and let stand for at least 30 minutes. Season to taste, and serve.
THE VERY FRESHEST GREEN DRESSING (from The Rolling Prairie Cookbook by Nancy O’Connor)
1 1/2 cups packed parsley
2 garlic cloves, chopped
1 small shallot (or onion), chopped
Juice of 1 lemon
6 Tbsp olive oil
1 Tbsp red wine vinegar
1/2 tsp salt
Freshly ground black pepper, to taste
Lettuce or other salad greens
Combine all ingredients in a food processor and blend to create a smooth sauce. Allow to sit several hours before serving, so that flavors have time to blend. Adjust seasonings if necessary, and add to your favorite salad greens. Makes 1 1/2 cups.
Note: Although best used when fresh, this dressing will keep for 5 to 6 days covered in the refrigerator.