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. See Week 16 newsletter for usage and storage tips.

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

BROCCOLI: deep emerald green, tiny buds that are clustered in a head on top of stout, edible stems; high in vitamins A, C, calcium, potassium, and iron; known as an anti-cancer vegetable. See Week 4 newsletter for usage and storage tips.

CARROTS: You will receive Romance (blunt-tipped, deep orange roots with impressive flavor for a summer-harvested carrot) OR Red Dragon (beautiful magenta-red, smooth, thin skin and broad, Chantenay-type shoulders with orange internal color and yellow core). 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.

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.

GARLIC: a bulb of several papery white cloves; believed to help in fighting infections, cancer prevention, bolstering the immune system, and lowering blood pressure. See Week 7 newsletter for usage and storage tips.

SWEET & CHILI PEPPERS: You will receive any combination of the following– Red Knight Bell (big, blocky, thick-walled, “green or changing to red” pepper), Heart Pimento (ribbed, flattened fruit with red, thick, sweet, delicious flesh; good for stuffing, in salads, and for cooking), Eros Bell Pepper (golden yellow mini bell: slightly tapered fruits are a great snack size, a vg. 2″ x 1 3/4″, with a sweet and slightly fruity flavor), Carmen (6-inch long, tapered deep red fruit; sweet taste in salads and when roasted and fully red-ripe), Cornitos (exceptionally sweet, smaller versions of Carmen, but can be bright yellow or red when ripe; “bull’s horn” pepper type), 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). See Week 12 newsletter for usage and storage tips.

POTATOES (Butte): You will receive a russet baker that is highest in vitamin C and protein; great baked, mashed or fried. See Week 7 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 finally ready and plentiful 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 pints are $6/pint or Already Picked are $4/half pint (if we have enough staff to pick them to have on hand).

SHALLOTS (Matador): French, half-long style shallot with classic teardrop shape, reddish-copper skin, and white flesh; richer, sweeter and milder flavor typically than onions
-How to use: good pickled, raw, roasted; excellent caramelized and in vinaigrettes; https://www.saveur.com/article/-/shallot-recipes/
-How to store: store the shallots in a paper or mesh bag in a cool, dry location for six months or longer.

TOMATOES: The tomatoes are winding down, so this week you will receive a small 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). See Week 9 newsletter for usage and storage tips.

WINTER SQUASH (Delicata): 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 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. 24 at https://tantrefarm.csaware.com/extended-fall-csa-2022-C24117. Please go to our website for more information.

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

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. HIRED HELP STILL NEEDED: We are looking for additional help for the rest of the summer and 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 fill out an application at https://www.tantrefarm.com/internships/.

5. WANTED: TOMATO PICKERS!! Is there anyone interested in helping us pick the last of the 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. 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

RECIPES

SAUTEED GREEN BEANS WITH PICKLED SHALLOTS (from https://www.saveur.com/article/recipes/sauteed-green-beans-with-pickled-shallots/)
4 shallots, sliced 1/4″ thick
1 cup red wine vinegar
2 tbsp. kosher salt, plus more to taste
2 tbsp. sugar
1 tsp. coarsely ground black pepper, plus more to taste
5 bay leaves
5 sprigs thyme
2 lb. green beans, trimmed and cut into 2″ pieces
3 tbsp. olive oil
3 tbsp. unsalted butter

 Place shallots in a bowl. Bring vinegar, salt, sugar, pepper, bay leaves, thyme, and 1 cup water to a boil in a 2-qt. saucepan; pour over shallots and let sit 1 hour, then drain, reserving 1/4 cup pickling liquid. Bring a large pot of salted water to a boil. Add beans; cook until crisp-tender, 5–7 minutes, and drain. Heat oil and butter in a 12″ skillet over medium-high heat. Add shallots, beans, salt, and pepper; cook until golden, 3–5 minutes. Stir in reserved pickling liquid.

DELICATA SQUASH PASTA WITH BROCCOLI AND SAGE (from https://www.daisybeet.com/delicata-squash-pasta-with-broccoli-and-sage/)
2 Tbsp olive oil, plus more for drizzling
1 shallot, sliced
4 cloves garlic, minced
1/4 tsp nutmeg
1/4 tsp red pepper flakes
1 delicata squash, prepped into 1/4th inch thick quarters
Salt
Pepper
1/3 cup dry white wine or water
1 head broccoli, cut into bite size florets
1 lb penne pasta
1/4 cup sage, chopped
2 Tbsp pine nuts
1/2 cup parmesan cheese, finely grated

 Heat olive oil over medium heat in a large sauté pan. Add shallot, garlic, nutmeg, and red pepper flakes. Cook for 1-2 minutes until fragrant. Add the delicata squash to the pan along with a generous shake of salt and pepper. Cook, stirring occasionally, for 5-8 minutes, until squash has softened. Deglaze the pan with white wine or water and use your spoon to bring up any browned bits. Add the broccoli and sage to the pan, and continue to cook until broccoli is fork tender. Meanwhile, prepare pasta according to package instructions in salted water. Reserve 1/2 cup of the pasta cooking water before draining. Add the cooked pasta directly to the sauté pan with the vegetables, along with the pine nuts, parmesan cheese, and reserved pasta water. Drizzle generously with olive oil and toss everything together. Serve with more grated parmesan and salt and pepper to taste.

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