2016 Solstice Share

TANTRÉ FARM CSA NEWSLETTER
Solstice Share
December 17, 2016

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.

HAPPY SOLSTICE, EVERYONE!
Thank you for joining our Solstice Share to celebrate the return of the light with good cheer and good health for the New Year. It is a unique moment for us to mark this collaboration of the Brinery, Garden Works, Ginger Deli, Locavorious, and Tantre Farm for this unique Solstice celebration. Through this cooperative spirit we embrace the euphoria of this moment to provide you with winter sustenance of these nutritionally dense roots and storage vegetables. This share truly represents the best proportion of nutrition, flavor, texture and health of the winter storage crops. We hope this food will contribute to a happy, healthy feast for you and your family.

**PLEASE READ THIS! With the wintry weather forecast for tomorrow, please drive safely. If you have to reschedule picking up your share on Sunday, please let us know. Both distribution sites are able to have the shares sit for another day until you can get there, if need be. Please have the courtesy to email or text/call Deb’s cell phone at 734-385-6748, so we know what your situation is, so we don’t have to track you down.
We will be distributing the vegetables for this share as 1 crate of squash, 1 1/9 bushel box of a vegetable medley, and several other items on the side, such as kale, a Brussels sprouts stalk, Tarbais beans, The Brinery’s jar of sauerkraut, Locavorious’s frozen cranberries, Ginger Deli’s baguette, and Garden Works’s pea shoots. This means that it might be helpful to bring some extra bags, boxes, or baskets. We will have some boxes or bags available, but we would like to encourage you to provide your own. You will need to check off your name on the Pick up List at the Washtenaw Food Hub from 9 AM until Noon and Tantre Farm from 2 to 5 PM, when you arrive. Please ask for help if you need any help loading, and of course please make sure that your final payment goes into the Payment Envelope at each distribution site on Saturday, if you haven’t paid for your share yet. More storage tips can be found on our website under CSA Info>Veggie Id or Recipes>Produce Information Organized by Parts of the Plant.

Also, throughout the late fall and winter, please feel free to contact us, if you are interested in squash, potatoes, radishes, cabbage, turnips, onions, etc., which you can pick up at the farm or the Ann Arbor Farmers Market. After the Solstice Distribution on Dec. 17, we will continue to set up at the Ann Arbor Farmers’ Market every Saturday starting again in January, but market starts at 8 AM and ends at 2 PM for these “winter hours”. If you have “liked” us on Tantre Farm’s Facebook page, you will know when we are coming and what we are bringing, since we try to keep you updated there when we can. The People’s Food Coop and Argus Farm Stop of Ann Arbor also continue to carry many of our vegetables throughout the winter and early spring.

If you are interested in our Summer CSA shares for 2017, our online registration should be ready some time next week. Just check our website and your emails for details. Consider giving a Tantre Summer CSA share as a special gift for someone during this holiday time! Now we also have gift certificates available at the AA Farmers market for those who want to make a smaller gift amount.

Thanks for buying locally and seasonally. We wish you a sustainably rich and enlightened transition into light as we enter the end of 2016 and begin anew with 2017!
–Deb and Richard

WHAT’S PART OF YOUR SHARE

BAGUETTE: This beautifully wrapped, long, thin, crusty bread comes from Ginger Deli (www.gingerdeli.com), a Vietnamese deli in downtown Ann Arbor that packs colorful flavors with a dash of style. Te Phan and crew are the newest kitchen tenants of the Washtenaw Food Hub. Such wonderful aromas come daily from the kitchens! Check them out!
-How to use: sandwiches, garlic bread, croutons, etc.
-How to store: place in plastic bag or container at room temperature
-How to freeze: wrap tightly in aluminum foil or place in plastic bag. Then store in freezer.

TARBAIS BEANS: (also called “haricot tarbais”) You will receive these in brown pods, which have plump, snowy-white seeds and are a traditional, white, cassoulet bean in France with a thin skin and subtle flavor, so incredibly tender when boiled. They also can be saved as seeds to be planted in the spring as a pole bean.
-How to use: good in soups, bean dips, cassoulet, etc.
-How to store: If storing the beans, you may shell them in a bowl and store them in glass jars or store them in their pods in paper bags.

BRUSSELS STALKS: You will receive a stalk of tiny, green cabbage-like sprouts with mildly pungent, mustard-like flavor. These sprouts are very easy to break off and seem to store better while still on the stalk until ready for use.
-How to use: Boil or steam for 5-10 minutes without overcooking, so they are still bright green; toss with olive oil, lemon juice, salt and pepper, or a pat of butter; excellent roasted or stir-fried.
-How to store: Refrigerate for up to a week or more unwashed in a plastic bag in hydrator drawer.
-How to freeze: Blanch for 3-4 minutes, rinse in cold water, drain, and store in air-tight bags or container.

CABBAGE (Kaitlin): large, late-season cabbage that is excellent for kraut with a very white, rather than green, interior after storage; stores well into December or January.
-How to use: steamed, stir-fried, chopped into salads or coleslaw.
-How to store: It is best to store cabbage with its protective outer leaves until ready to use, so that it will last in the refrigerator for up to 1 month. When ready to eat, just peel off a few layers until you get to the crispy, clean leaves that will make it ready for eating.

CARROTS (Orange and Purple): You will receive Chantenay (shorter than other cultivars, but have greater girth with broad shoulders and taper towards a blunt, rounded tip; most commonly diced for use in canned or prepared foods) and Purple Haze (bright purplish-red roots with bright orange interior and a sweet flavor; cooking will cause the color to fade, but exquisite served raw or roasted coins).
-How to use: Can be used raw as carrot sticks, grated in salads or juiced; steamed or sautéed, in stews, soups, casseroles, stir-fries
-How to store: Refrigerate dry and unwashed roots in plastic bag for up to 2 weeks; stores best in near freezing conditions around 32 degrees and 95% humidity.

CRANBERRIES: We have a special treat this year of a 12 oz. bag of frozen Michigan cranberries from Tantre Farm member and Locavorious founder, Rena Basch. Locavorious (www.locavorious) is a Winter CSA, which provides locally-grown frozen fruits and vegetables 4 times during the winter months, and is a long time kitchen tenant of the Washtenaw Food Hub. They also sell their frozen produce at other locations including the AA Farmers Market.
-How to use: sauces, breads, muffins, desserts, and salads
-How to store: Keep frozen in the freezer until ready to use.

GARLIC (German White): a bulb of several papery white cloves; believed to help in fighting infections, cancer prevention, and bolstering the immune system.
-How to use: Excellent in all cooking: salad dressings, garlic bread, meats, stir fries, soups, roasted veggies; make garlic butter with 1/2 cup of softened butter mashed with four minced cloves of garlic.
-How to store: store for several months in a cool, dark, dry, well-ventilated place; if cloves begin to get soft or moldy, break off bad part, chop, and pack into small jar filled with olive oil, then refrigerate (great gift idea!) or freeze.

KALE: You will receive Green Curly (well-ruffled, curly green leaves on green stems; this variety makes a good, roasted “kale chip”). Kale is high in vitamins A, C, and K, folic acid, fiber, calcium and iron and has the highest protein content of all cultivated vegetables.
-How to use: for salads, soups, and light cooking
-How to store: keep in plastic bag or damp towel in refrigerator for up to 1 week

MICRO-GREENS: You will receive 2 clamshells of pea shoots (which are extremely high in vitamins A & C and calcium) from Garden Works Organic Farm. They are a certified organic 4.5 acre truck garden and greenhouse farm in Ann Arbor operating year-round with several types of heirloom vegetables, and wheatgrass, sunflower shoots and other microgreens available throughout the year. Garden Works sells produce at the AA Farmers Market. Contact Rob MacKercher at gardenworksannarbor@yahoo.com.
-How to use: use as a salad, blended with chopped radishes, turnips, and cabbage, excellent garnish as a soup, sooo yummy and tender!
-How to store: store in the refrigerator for up to a week.

ONIONS (Patterson): These are shallot-size, blocky bulbs with dark yellow skin and thin necks; excellent storage onion.
-How to use: good in French onion soup, great for salads, soups, sandwiches, slices, grilled, or roasted to a caramelized texture.
-How to store: can last for 6 months if kept in a cold, dark place, but remove any ones starting to go soft from the others.
-How to freeze: if an onion develops soft spots, you can cut it open and remove the soft segment; chop up the rest of the onion and store in freezer bags. Very easy, ready to go, and great way to store onions!

POTATOES: You will receive the following varieties of potatoes including Mountain Rose (rosy-skinned inside and out, these versatile, all-purpose spuds are deliciously moist, but not waxy textured. Excellent baked, mashed or fried), 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).
-How to store: keep unwashed in cool, dark place in paper bag or breathable container; ideal temperature is 38-48 degrees with high humidity (80-90%). A basement or very cool closet will work. If too warm or stored with onions or apples, they will shrivel and sprout.

DAIKON RADISH: You will receive K-N Bravo (looks like an overgrown purple carrot with internal color ranging from pale purple to white with purple streaks; good, sweet, eating quality) and White Daikon (looks like an overgrown white carrot, but blunt-tipped on end, with a lightly mild, radish taste).
-How to use: excellent julienned, sliced, used in a salad or tossed with your favorite vinaigrette; good eaten fresh, cooked, or pickled
-How to store: not as hardy as you may think, so store wrapped in plastic to keep them crisp for up to 2 weeks

WATERMELON RADISH: an heirloom Chinese variety; large, 2-4”, round radishes with unique dark magenta/pink flesh and light green/white skin along with a sweet, delicious taste.
-How to use: soups, stews, steamed, roasted, eaten raw in salads, pickled, excellent julienned and tossed with your favorite dressing.
-How to store: Store dry and unwashed in plastic bag in refrigerator for up to 2 weeks; can last for 2-4 months if stored in cold, moist conditions like beets.

SAUERKRAUT: This year The Brinery is providing “Rust Belt Sauerkraut” for your probiotic pleasure. It is a ruby colored, robust and toothsome kraut for this sacred solstice sunrise! The ingredients are red cabbage and sea salt. Longtime Washtenaw Food Hub kitchen tenant, The Brinery is a local foods business, specializing in naturally fermented local vegetables and operated by long time Tantré farmer, David Klingenberger. For more information, please visit www.thebrinery.com.

SOLSTICE ROOT SALAD: We have assembled a specially-made salad of freshly shredded orange carrots, daikon radishes, watermelon radishes, white turnips, and kale, lightly dressed with a small amount of red wine vinegar, sea salt, & a dash of turmeric. This is a salad laden with nutrition and a rainbow of enticing, crunchy flavors.
-How to use: use as a fresh salad, paired with your favorite food; or let it marinate for a few days and spread it on a sandwich or toss it as a garnish on your soup; you can even roast it.
-How to store: can be used fresh, but as it marinates the subtle flavors blend richly together, and can be refrigerated up to 7 days.

WHITE TURNIPS (Hakurei): a white salad turnip with round, smooth roots with a sweet, fruity flavor and a crisp, tender texture
-How to use: Boil, steam, bake, add to soups and stews, mash or scallop just like potatoes, excellent roasted.
-How to store: Keeps up to 1-2 weeks in the refrigerator in a plastic bag; can last for 4-5 months, if stored like beets, preferring cold and moist conditions.

WINTER SQUASH/PIE PUMPKIN: You will receive the following:
*Acorn (small, green ribbed squash with pale yellow flesh)
*Buttercup Kabocha (green, blocky, with a gray “button” on the blossom end; thick, dry, deep orange flesh; medium-dry and sweet; very dry at harvest, sweeter after a few weeks; dry storage)
*Butternut (light, tan-colored skin; small seed cavities with thick, cylindrical necks; bright orange, moist, sweet flesh; longest storage potential of all squash)
*Carnival (a multicolor Sweet Dumpling with colorful patches and flecks of dark and light green, orange, and yellow; sweet flesh and edible skin)
*Jester Acorn (about the size of Carnival squash, but with better eating quality; an oval, ivory-colored squash with green striping between the ribs that is tapered on both ends with small to average ribs)
*Baby Bear Pie Pumpkin (unique size and shape, and is often called “the perfect mini pumpkin” by growers; deep orange, 1 1/2-2 1/2-lb. fruits are about half the size of a normal pie pumpkin.)
*Sweet Dumpling (small 4-inch diameter, coloring is like the “Delicata”, but round, flat-topped shape; makes a great bowl for stuffing with rice, breading, or soups)
-How to use: bake, steam, roast until tender in chunks, thin wedges or in half; mash cooked squash with butter; purée 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) at 45-60 degrees with 60-75% humidity; will also store at room temperature.
-How to freeze: If you notice a squash is getting soft or a spot starts to show rot, cut off the bad spot, and bake it, and freeze it in freezer bags for future use.

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! Lots and lots of ideas!

TANTRÉ FARM SLAW (A simple, easy salad!) Serves 4.
2 medium beets, grated
3 large carrots, grated
2 turnips, grated
1 watermelon radish and/or Daikon radish, grated
2-3 scallions or 1 yellow onion, chopped (optional)
sesame or sunflower seeds, toasted
olive oil or toasted sesame oil
lemon juice
salt and pepper to taste
Grate vegetables into a bowl. Chop scallions, if desired, and add to bowl. Toast sesame or sunflower seeds. Add when cooled. Add olive oil and lemon juice as a salad dressing to suit your taste. Be careful of too much liquid. The tartness of the lemon should be prominent. Serve immediately or marinate for a few hours in the refrigerator.

BRUSSELS SPROUTS & CARROT SALAD (Moosewood Restaurant Daily Special)
3 c. water
1/2 tsp. salt
3 large carrots, cut into 1-in. chunks
1 lb. Brussels sprouts, washed with stems cut off
freshly ground black pepper
fresh dill or parsley sprigs
diced onions (optional)
Vinaigrette Dressing:
1/4 c. canola or other vegetable oil
4 tsp. cider vinegar
4 tsp. prepared horseradish
1 Tbs. chopped fresh dill (1 tsp. dried)
1/4 tsp. salt
Bring the water and salt to a boil in covered saucepan. Add the carrots and cook until just tender, 6-8 minutes. Meanwhile, halve any Brussels sprouts larger than 1-inch across. When the carrots are tender, remove and set aside in a large bowl. Ease the Brussels sprouts into the boiling water and cook until tender, about 6-8 minutes. While the Brussels sprouts cook, whisk together all the dressing ingredients in a small bowl. After the Brussels sprouts are tender, drain and add them to carrots. Pour the dressing over the vegetables and toss gently. Serve immediately or chill for about 30 minutes. Garnish with pepper and a few dill or parsley sprigs. If desired, add red onions for color and spark. Serves 4-6.

BRAISED DAIKON (from Winter Harvest Cookbook)
1 Daikon radish, peeled and diced
2 Tbs. light cooking oil
1 tsp. sugar (or honey)
1 1/2 Tbs. soy sauce
Put Daikon in saucepan, cover with water, and boil 5 minutes. Drain well. Heat skillet, add oil, and stir-fry Daikon for 2 minutes. Add sugar and soy sauce; stir fry another minute. Add 1/4 cup water, cover, and bring to a boil. Reduce heat to medium-low and cook, stirring occasionally, until Daikon is tender, but not mushy, about 30 minutes. Serve hot. Serves 4.

CARROT CHIPS (Makes 4 servings) This is delicious!
Vegetable or olive oil (or spray)
1 pound large carrots, scrubbed clean (any amount will work)
Salt and pepper
Preheat the oven to 350 degrees. Slice the carrots into 1/4-inch-thick rounds with a sharp knife. Place the carrot slices on a lightly oiled baking sheet, making sure their edges don’t touch. Drizzle with light amount of oil and toss; then season with salt and pepper. Bake 5 minutes, or until they begin to brown on the edges. Carefully turn the slices over, add more oil if needed, and season again with salt and pepper. Bake another 5 to 10 minutes, until crispy and beginning to brown. Place the chips on a paper towel-lined plate and serve immediately.

ROASTED WATERMELON RADISHES (www.myrecipes.com)
1 pound watermelon radishes, trimmed
3 tablespoons olive oil, divided
1 teaspoon coarse sea salt
Preheat oven to 375°. Cut radishes into wedges. Mix with 2 tbsp. oil and put in a 2-qt. baking dish. Roast radishes, stirring occasionally, until fork tender, about 1 hour. Drizzle with remaining 1 tbsp. oil and sprinkle with sea salt.

TANTRE FARM OVEN-ROASTED HARVEST VEGETABLES (Keep in mind, any combination of the following root vegetables will work. Roasted veggies are standard at many Tantre Farm meals.)
1 c. Brussels sprouts, cut in halves
1 c. carrots, quartered or chunks
1/2 lb. unpeeled multi-colored potatoes, cut into chunks if large
1 watermelon radish and/or Daikon radish, julienned
3-4 onions, sliced
1 c. turnips, cut into chunks
4 garlic cloves, minced
1 c. winter squash, cut into chunks
3-4 Tbs. vegetable or olive oil
1/2 tsp. salt
1/4 tsp. pepper
2 tsp. chopped fresh sage or rosemary
Preheat oven to 375 degrees. Combine any combination of vegetables above in large bowl, except parsley. Drizzle oil over. Sprinkle with garlic, rosemary, salt and pepper; toss gently to coat. Bake for 30 minutes in 1 or 2 roasting pans or until vegetables are beginning to slightly brown. Turn the vegetables 2 or 3 times during cooking to prevent burning. Then increase heat to 425° and add chopped parsley (or may be added as a fresh garnish at the very end), toss vegetables, and bake for another 10 to 15 minutes, stirring once, until vegetables are tender and lightly browned. Makes 6-8 servings.

SHEPHERD’S PIE (from Chef Dan Vernia)
2 pounds potatoes, washed and cubed
2 tablespoons sour cream or softened cream cheese
1 large egg yolk
1/2 cup cream, for a lighter version use vegetable or chicken broth
Salt and freshly ground black pepper
1 tablespoon extra-virgin olive oil, 1 turn of the pan
1 3/4 pounds ground beef
1 carrot, peeled and chopped
1-2 onions, chopped
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup beef stock or broth
2 teaspoons Worcestershire, eyeball it
1 cup chopped fresh kale
1 cup fresh corn kernels
1 teaspoon sweet paprika
2 tablespoons chopped fresh parsley leaves
Boil potatoes in salted water until tender, about 12 minutes. Drain potatoes and pour them into a bowl. Combine sour cream, egg yolk and cream. Add the cream mixture into potatoes and mash until potatoes are almost smooth. While potatoes boil, preheat a large skillet over medium high heat. Add oil to hot pan with beef. Season meat with salt and pepper. Brown and crumble meat for 3 or 4 minutes. Add carrot, onion, corn and kale to the meat. Cook veggies with meat for 3-4 minutes, stirring frequently. In a second small skillet over medium heat cook butter and flour together 2 minutes. Whisk in broth and Worcestershire sauce. Thicken gravy 1 minute. Add gravy to meat and vegetables. Preheat broiler to high. Fill a small rectangular casserole with meat and vegetable mixture. Spoon potatoes over meat evenly. Top potatoes with paprika and broil 6 to 8 inches from the heat until potatoes are evenly browned. Top casserole dish with chopped parsley and serve.

APPLE STUFFED SQUASH (There is a Season: Cooking with the Good Things Grown in Michigan)
2 Acorn or Sweet Dumpling squash
3 Tbs. butter
2 chopped apples
1 chopped onion
2 c. cottage cheese
2 Tbs. lemon juice
3/4 c. grated cheddar cheese
1/4 tsp. cinnamon
1/4 c. 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, sauté apples and onions in butter. Add remaining ingredients to apples. Stuff squash with mixture, covered, 15-20 minutes.

THREE SISTERS STEW (Feeding the Whole Family by Cynthia Lair) This is so delicious!!
1 c. dried beans (Tarbais, pinto, black, etc.), soaked
3 c. water
2 cloves garlic
2 Tbs. fresh or 2 tsp. dry oregano
1 tsp. cumin seeds
1/2 tsp. cinnamon
1 Tbs. extra-virgin olive oil or ghee
1 med. onion or 2 small onions, chopped
1 1/2 tsp. sea salt
2-3 cloves garlic, minced
2-3 c. winter squash, cut in chunks
1 14-oz. can chopped tomatoes, or 2 cups fresh tomatoes
1 Tbs. chili powder
1 1/2 c. fresh or frozen corn
Drain soaking water off beans. Place beans, water, and garlic in a pot; bring to a boil. Cover and simmer until beans are tender (50-60 minutes) or pressure cook with 2 cups water (45 minutes). In a large pot, quickly dry toast oregano, cumin seeds, and cinnamon for about 30 seconds. Add oil, onion, salt, and minced garlic; sauté until onion is soft (5 minutes). Add squash, tomatoes, and chili powder and cook until squash is soft (about 20 minutes). Add a little water if mixture is dry. Add cooked beans and corn to squash mixture; simmer until corn is tender. Adjust seasoning to your taste.

AUTUMN MINESTRONE SOUP (Moosewood Restaurant Daily Special by the Moosewood Collective) Yields 12 cups. Serves 6 to 8.
2 Tbs. vegetable oil
1 c. chopped onions
2 garlic cloves, minced or pressed
2 1/2 c. peeled and cubed winter squash
2 celery stalks, diced
1/2 c. peeled and diced carrots
2 1/2 c. cubed potatoes
1 tsp. dried oregano
2 tsp. salt
1/2 tsp. black pepper
6 c. water
4 c. chopped kale and/or cabbage
1 1/2 c. cooked Tarbais Beans
Warm the oil in a large soup pot on medium heat. Add the onions and garlic, and sauté for 5 minutes. Add the squash, celery, carrots, potatoes, oregano, salt, pepper, and water; cook for 10 minutes or until potatoes are almost done. Add the kale and beans (drained) and simmer for another 5 to 7 minutes, until the kale is tender and the beans are hot.

CARROT PUDDING (from AllRecipes.com by Judith Nees)
1.5 pounds carrots, chopped
2 eggs
3/4 cups white sugar
1/2 teaspoon vanilla extract
3/4 teaspoons baking powder
1/4 cup all-purpose flour
Preheat oven to 350 degrees F. Steam or boil carrots until tender; mash. In an electric mixer with whisk attachment or by hand, beat eggs into carrots, one at a time. Beat in sugar, vanilla and baking powder. Fold in flour. Pour into a 2 quart baking dish. Bake in preheated oven 30 minutes, until puffed and set.

SPICY SQUASH BROWNIES (Mad Mares Cookbook)
1 c. cooked and mashed winter squash
1 1/4 c. whole wheat or unbleached flour
1 c. brown sugar, firmly packed
1 tsp. baking powder
2 tsp. cinnamon
1 tsp. ground ginger
1/2 tsp. each–nutmeg, baking soda, & salt
1/4 c. buttermilk or sour milk
1/4 c. oil
1 tsp. vanilla
2 eggs, well beaten
1/2 c. chopped nuts
Combine all ingredients and beat well. Pour into greased 13” x 9” pan. Bake at 375 degrees for 30-40 minutes.