If needed, please contact Richard Andres & Deb Lentz at 2510 Hayes Rd. Chelsea, MI 48118 e-mail: tantrefarm@hotmail.com phone: 734-475-4323 website: www.tantrefarm.com.
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. The information provided here is also published each week on our website under the NEWSLETTERS tab.
**Also, if you’re having trouble identifying any unfamiliar produce, please look for “Veggie ID” with additional information on our website under RECIPES.
THIS WEEK’S SHARE
ARUGULA: an aromatic, bright green, salad green with a peppery mustard flavor; rich in iron and vitamins A and C. See Week 1 newsletter for usage and storage tips.
BASIL (Prospera Italian Large Leaf): Everyone will receive this herb with a sweet aroma with notes of anise in its green leaves; traditionally used in pesto. This tropical herb does not store well in a refrigerator, so it will last longer when stored in a jar, vase, or glass of water on your counter.
GREEN and/or PURPLE BEANS: You will receive Jade (long, slender, deep green, filet bean) and/or Royal Burgundy (brilliant purple, smooth, round, meaty pods; add stunning color to salads when used raw; pods turn dark green when cooked; excellent fresh or frozen). See Week 7 newsletter for usage and storage tips.
FRESH SHELLING BEANS (Tongue of Fire): Italian heirloom shelling beans are round, ivory-tan with red streaks with stringless, red-streaked cream/green pods–eat the fresh-shelled beans, not the pods; have nutty flavor and creamy texture when cooked; can be substituted in recipes calling for Cannellini, Great Northern, or Pinto beans; contain a fair source of vitamins A and C.
-How to use: fresh, shelled beans are good in soups, stews, and casseroles, but also delicious simply boiled until tender, and served with a little butter or olive oil, salt/pepper or herbs.
-How to store: refrigerate fresh beans for up to 5 days.
SWEET CORN (Vision): exceptionally tender, super sweet, yellow ears; great for fresh eating and freezing * We don’t treat our organic corn with pesticides, so you may find some earworms enjoying the corn too; just cut off the damaged part and cook the rest of the ear. See Week 12 newsletter for usage and storage tips.
EGGPLANT: You will receive some variety such as Nadia (slender, purplish-black, glossy-like, bell-shaped fruit), Rosa Biana (an Italian heirloom; round fruit streaked with white and violet), or Orient Express (dark purple Asian type with long, slender, glossy fruits, which are tender, delicately flavored, and quick cooking). See Week 9 for usage and storage tips..
U-PICK FRESH HERBS (at the farm): Due to a shortage in staff and smaller herb production, unfortunately we have not been able to give much variety to your herb selection this season, so we are offering 1 free bunch of herbs for you to pick at the farm during this last Summer CSA week until Sun. Oct. 3. You may choose from the following selection: purple or green basil, cilantro, dill, parsley, rosemary, sage, oregano, French sorrel, or thyme. You may come on Wednesday or Friday during normal distribution times (See Announcements #7) or please prearrange times on other days until Sun., Oct. 3, so someone is around to help you in the Herb Garden.
-How to store: In general, 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.
U-PICK FLOWERS (at the farm): This week you can pick up to 18 stems as part of your last Summer share. The sunflowers are blooming, and look fantastic, so be sure and add a few to your bouquet! 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. Donations are appreciated to help pay for seeds and labor. Extras – $5/bouquet.
KALE (Red Curly): well-ruffled, purplish green leaves with red stems; excellent for kale chips or a summer salad. See Week 5 newsletter for usage and storage tips.
LETTUCE MIX (Wildfire): a 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. See Week 1 newsletter for usage and storage tips.
SWEET or CHILI PEPPERS: You will receive some combination of Red Knight Bell (big, blocky, thick-walled, green or changing to red pepper), OR Italian Sweet (8 inch long, conical, thick walled, very sweet peppers that turn red very quickly; perfect for munching or in salad), OR Poblano (a mild variety of chili pepper known as “poblanos” when dark green; popular in Southwestern recipes; heart-shaped fruit, which is mildly pungent with a lightly sweet, medium-hot flavor), OR 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.
FINGERLING POTATOES: You will receive French Red Fingerlings (dark rose-red skin and yellow flesh; creamy taste and firm texture, excellent roasted or boiled) AND Russian Banana Fingerling (an heirloom potato with small, banana-shaped tubers with yellow skin and light yellow flesh; used by chefs for its delicious flavor and smooth “waxy” texture that doesn’t fall apart when cooked; good baked, boiled, or in salads). See Week 7 newsletter for usage and storage tips.
RADISHES (Pink Beauty): a pink-colored root with mild, spicy flavor. See Week 16 newsletter for usage and storage tips.
U-PICK RASPBERRIES (only available at Honey Bee U-pick in Ann Arbor): Fall raspberries are beginning to slow down at Honey Bee U-pick site (5700 Scio Church Rd.) at the corner of Zeeb and Scio Church Roads in Ann Arbor, but we are inviting you to pick 1 pint as part of your share for FREE on Wednesday, Saturday, or Sunday this week. If you are less able-bodied with an injury or the inability to bend or walk very well, please PREORDER your 1 pint to pick up at the Honey Bee U- pick this week on Wed. (9/29), Sat. (10/2) or Sun.+ (10/3) or at the Farm in Chelsea on Friday afternoon or at the Ann Arbor or Chelsea Farmers Market on Saturday. To see updates go to https://www.tantrefarm.com/tantre-farm-raspberry-u-pick. Extra U-pick pints are $4/pint or extra Already Picked pints are $6/pint.
WINTER SQUASH: You will receive Butternut (light, tan-colored skin; small seed cavities with thick, cylindrical necks; bright orange, moist, sweet flesh) and Spaghetti (3-5 pounds, pale yellow, oblong, smooth, medium size, only mildly sweet with “spaghetti” (stringy) flesh; bake like squash or boil and fork out the flesh, topping the “spaghetti” flesh with your favorite sauce; mildly sweet). See Week 16 newsletter for usage and storage tips.
ANNOUNCEMENTS
1. LAST WEEK OF THE SUMMER CSA: That means Sept. 29 (Wed.), Oct. 1 (Fri.), and Oct. 2 (Sat.) are the last distribution days for our Summer Shares, but ple ase feel free to continue with our Extended Fall CSA program. See below for details.
2. PLEASE RETURN ALL SHARE BOXES THIS WEEK! Please bring bags, a cooler, or a box to transfer your produce this week, so you can leave the share box behind if we won’t see you again.
3. STILL ROOM: “EXTENDED FALL CSA” SHARE REGISTRATION IS OPEN: This is a 4-week share, which will begin the week of October 3-9 and the last distribution will be the week of October 24-30. This Fall Share is $144 celebrating all the bounty of the fall vegetables! In order to receive all 4 shares, please register online anytime before Oct. 1 at https://tantrefarm.csaware.com/store//extended-fall-csa-C22385. See our website.
4. THANKSGIVING CSA on November 20: This CSA is NOT open for registration just yet, but we wanted to let you know to “save the date”, since it will open soon. A more detailed email notice will come to you in the next week or so. 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 $125. This share will be available for pick up on the Saturday before Thanksgiving at the Ann Arbor Farmers’ Market from 7 AM until 12 PM, at Tantré Farm from 2-5 PM, and other locations TBD.
5. PLANT WALK ON SUNDAY, Oct.10, from 12-2 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 welcom e, and cost is $25. To register ahead of time or find more information, just go to her website at https://willforageforfood.square.site/
6. IMMUNE BOOSTER CSA THIS WEEK: Please feel free also to sign up for our weekly, collaborative CSA share if you would like to supplement your box or give it as a gift. This 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 Wed. until midnight!
7. 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 10 AM (SARA there the whole time)
*Farm (Wed.)—10 AM to 7 PM (TANTRE STAFF there with some self check-in)
*Washtenaw Food Hub (Wed.)–6 PM to 8 PM (LIZZIE will be there the whole time)
*Pure Pastures (Wed.)—10 AM to 5 PM (PURE PASTURES STA FF will be there)
*Farm (Fri.)—2 PM to 7 PM (TANTRE STAFF there with some self check-in)
*CHANGE: Community High School is now Ann Arbor Farmers Market (Sat.) —7 AM to 12 PM (SHANNON there the whole time)
*Washtenaw Food Hub (Sat.)—9 AM to 12 PM (RYAN and Staff there the whole time)
*Chelsea Farmers’ Market (Sat.)—8 AM to 12 PM (DEB and staff there the whole time)
*Argus-Packard (Sat)—12 PM to 3 PM (ARGUS STAFF there the whole time)
*RoosRoast-Rosewood (Sat)–9 AM to 11 AM (DEBRA is there the whole time)
FRESH SHELLING BEAN AND BASIL SOUP (from Bon Apetit) Serves 6
Toast:
6 slices chewy, country-style bread
2 Tbsp olive oil
2 garlic cloves
Soup:
1 Tbsp extra virgin olive oil
2 garlic cloves, minced
1 yellow onion, minced
5 cups chicken broth
3-4 cups fresh shelled “Tongue of Fire” beans
1 bay leaf
1 tsp freshly ground pepper
1/4 lb green or purple beans, cut into 2-in ch lengths (optional)
1/2 cup basil leaves
1/4 cup extra virgin olive oil
Preheat oven to 400 degrees. Place the bread slices on a baking sheet and bake for 15 minutes. Remove from oven and drizzle with olive oil. Return to oven and bake for another 5-10 minutes until toasts are firm and lightly golden. Remove and let cool, then rub both sides of each toast with a garlic clove. Set aside. Prepare the soup: Heat the olive oil over medium heat in a heavy-bottomed soup pot. Add the garlic and onion; cook, stirring for a minute or two, until the onion is translucent. Add the chicken broth, beans, bay leaf and pepper. Bring to a boil, reduce the heat to low and simmer for 20 minutes or until the beans are soft. Taste for salt, adding more is needed. Remove the bay leaf. Remove 1 cup of the beans, puree in a processor or blender, then return them to the pot. Add the optional green bea ns and simmer for a few moments, until the green beans are just tender. While the beans are cooking, puree the basil and olive oil. Set aside. To Serve: Place a toast in the bottom of each soup bowl, then ladle in the soup. Add a teaspoon of the basil sauce to each, giving half a stir to swirl with the spoon.
**Thank you for a wonderful Summer Season filled with gratitude, community building, and your unending support. We would especially like to express our heartfelt appreciation to our hardworking farm crew for this end of season: Andy, Jordan, Chizo, Donn, Geoff, Adam, Ake, Carrin, Nina, Mark, Rachel, Sophia, Rene, Ryan, John, and the Rubio Family. If you get a chance to thank them please do. Please feel free to contact us throughout the rest of fall and winter for any storage produce or come visit us at the Ann Arbor Farmers Market every Wed. (thru Dec.) and Sat. (year round), Chelsea Farmers Market (every Sat. through Oct. 30), Arg us Farm Stop on Liberty or on Packard and the People’s Food Coop in Ann Arbor, and at Agricole Farm Stop in Chelsea throughout the winter. Thank you for being a member of the Tantre Farm Summer CSA 2021!! Hope to see you in 2022!
–Deb, Richard, and the Tantre Farm Crew**