Tantre Farm CSA Newsletter
Aug. 28-Sept. 3, 2016
If needed, please contact Richard Andres & Deb Lentz at 2510 Hayes Rd. Chelsea, MI 48118 e-mail: firstname.lastname@example.org phone: 734-475-4323 website: www.tantrefarm.com.
In our newsletter, we try to give you an accurate listing of the produce in your box; however, since the newsletter is published often before the harvest, we may sometimes substitute some vegetables for others. The information provided here is also published each week on our website.
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.
THIS WEEK’S SHARE
GREEN BEANS: You will receive E-Z Pick (a round, tender, dark green, snap bean with good, sweet flavor). See Week 8 newsletter for usage and storage information.
BEETS: round, smooth, deep red roots with sweet flavor and no tops this week. See Week 1 usage and storage information.
SWEET CORN (Potawatomi): yellow kernels with excellent sweet flavor. (We don’t treat our corn with pesticides, so you may find some earworms enjoying the corn too; just break off the damaged part and cook the rest of the ear.) See Week 12 for usage and storage information.
CUCUMBERS or ZUCCHINI: You will receive Olympian (considered a slicing cucumber with dark green, straight 8-9 in. fruit; crisp with fresh flavor. See Week 5 newsletter for usage and storage information for cucumbers) or Zucchini (gourmet golden or green zucchini with uniform, cylindrical fruits and some with stripes. See Week 5 newsletter for usage and storage information for zucchinis).
EGGPLANT: You will receive Nadia (slender, purplish-black, glossy-like, bell-shaped fruit) or Orient Express (dark purple Asian type with long, slender, glossy fruits, which are tender, delicately flavored, and quick cooking). See Week 8 newsletter for usage and storage information.
U-PICK FLOWERS (only available on the farm): A bouquet per household of up to 15 stems will be part of your share, if you are able to come and pick it. This means that if you are splitting a share, each household can pick a bouquet in the u-pick flower garden at the farm. Please call or email ahead only if you plan to pick on other days besides Farm Distribution Days (Wed. and Fri. , when we are here!), so we can make sure someone is around to help you. More information about u-pick flowers in the “Announcements” section.
NO HERBS this week: Due to a shortage of our Tantre crew with college students leaving, serious asthma/allergies, new job opportunities, we have lost several of our crew, so we are too short-handed this week to harvest herbs. If you really need a fresh herb bunch and you are at the farm and willing to pick it yourself, we could help you find it. IF ANYONE HAS TIME TO LEND A HAND WITH THE HARVEST OR WEEDING, WE SURE COULD USE THE EXTRA HELP FOR ANY AMOUNT OF TIME! Just email us, so we know what day you are coming. Our day starts around 7 AM with lunch at 12:30 PM (you would be fed!) and ends at 5 PM. Come for an hour or all dayKALE (Green Curly): well-ruffled, curly green leaves on green stems; this variety makes a good, roasted “kale chip”. See Week 1 newsletter for usage and storage information.
ONIONS: You will receive any of the following: Zephyr (purple-red skinned onion with sweet flavor) or Red Zeppelin (medium to large, globe-shaped bulbs with deep red color and will store for six months or more under proper conditions). See Week 8 newsletter for usage and storage information.
HOT PEPPERS: You will receive Jalapeño (small and conical pepper, ranging from green to red; hot chile pepper used commonly in Mexican or southwestern cooking), Padron (heirloom pepper famous in Spain; typically 2 to 3 inch long; smaller peppers are milder, but the larger the pepper, the more it grows in heat; serve sautéed in olive oil with a little sea salt, or chop into many other dishes), and Joe’s Long Cayenne (long, slender, bright red fruits tapering to a point with medium heat; are excellent for homemade hot sauce and dry well for ristras and dried hot pepper flakes).
-How to use: Handle hot peppers with gloves, and cut on glass plate. Often roasted, chopped, and used to season corn bread and cheese dishes; good for stuffed appetizers, jams, salsa, and pickles. See newsletter recipes.
-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: You will receive Red Knight Bell (big, blocky, thick-walled, green-to-red pepper with sweet flesh), Lipstick (sweet, cone or heart-shaped peppers with juicy, thick flesh; delicious in salads and salsas, but also great for roasting), or 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 in hydrator drawer for 1-2 weeks.
POTATOES: You will receive Mountain Rose (rosy-skinned inside and out, these versatile, all-purpose spuds are deliciously moist, but not waxy textured. Extra nutritious, and high in antioxidants. Excellent baked, mashed or fried) and/or Carola (yellow potato from Germany; smooth, creamy texture that is good for baking or frying). See Week 8 newsletter for usage and storage information.
SUMMER SQUASH: Everyone will receive Yellow Crookneck (long, curved neck with a sometimes bumpy, yellow skin; buttery flavor and firm texture). See Week 5 newsletter for usage and storage information.
TOMATOES: You will receive several quarts of any of the following: Red Delight (round, cluster cocktail tomato with firm, deep red, shiny fruits), Verona (similar to Juliet, but with even tastier, somewhat plumper, deep red “cocktail plum” fruits; good in sauces and in salads), Nova (beautiful orangish-yellow grape tomato with excellent sweet flavor; firm and meaty), Geronimo (newer variety but already one of the most widely used beefsteak varieties; fruits are firm, nice red color and good taste), Tiren (early, classic San Marzano shaped tomato with same meaty texture and great flavor for sauce), or Japanese Black Trifele (unusual pear-shaped, heirloom tomato with burgundy, greenish color and excellent, rich flavor). You will also receive a few large Heirloom tomato varieties. We pick heirloom tomatoes slightly green to prevent splitting and damage, while transporting. Heirlooms are softer and more perishable when ripe, but the flavor of each is very memorable. Best to store upside down at room temperature until completely ripe. Very easy to can, freeze, and dehydrate for tomato flavors all season long!
-How to freeze: Core the big ones and cut smaller if you like, but just wash and pop the smaller tomatoes right into freezer bags.
1. “CAN I EAT THIS? HOW TO ID AN UNKNOWN” in FORAGING SERIES on Sept. 5 from 6 to 9 PM at Tantre Farm: There are tons of field guides out there to help you identify plants and mushrooms. But they can be confusing and overwhelming, especially for beginners. In this class session, you will learn how to use field guides and keys to identify unknowns. Designed for those with no existing knowledge, this class with local forager, Rachel Mifsud, is also great practice for those with some experience. If you have your own guidebooks, bring them with you. More info at: http://willforageforfood.com/index.php/classes/foraging-101-series/ Cost: $25 per class. You may pay in person or pre-pay online at http://mkt.com/willforageforfood/foraging-chelsea.
2. TOMATO PRESERVING WORKSHOP at Tantre Farm: This workshop is scheduled for Saturday, Sept. 11 from 1 to 4 PM. Kristen Uthus (Tantré Farm worker–2002) will teach mostly how to can tomatoes, but also some information will be on dehydrating and freezing them. There will be active participation and “take-home” samples for those attending. Plan on bringing a Quart Size Canning Jar. Please register with your Name, Phone Number, and E-mail Address in the body of the email to us. There will be a small $5 fee for materials. Bulk tomatoes will be available for you to buy. This is a great time for canning, freezing, or dehydrating!
3. FALL WORK PARTY/END-OF SEASON POTLUCK will be Sunday, Sept. 25, between 1-4 P.M. Our end-of-season potluck will also be at this time, so please bring an hors d’oeuvre, snack, or refreshment to pass. Members are invited to bring family and friends to help harvest squash, pumpkins, and potatoes before the first frost. You may also come just to enjoy the farm and walk around to see the produce and the animals, listen to music, or just eat at the potluck anytime between 1 and 4 PM. We also will have sit-down activities, such as onion or garlic cleaning or dried herb stripping. Lots of kid-friendly activities, such as wagon rides, feeding animals, and bubbles. All who come will be able to take something home with them, such as a pumpkin or a winter squash. Please dress appropriately for the weather, since it will be scheduled rain or shine.
4. U-PICK AVAILABLE: Please call ahead if you plan to pick on other days besides Farm Distribution Days (Wed. and Fri.), so we can make sure someone is around to help you.
–U-pick Flowers–You may pick 1 bouquet of up to 15 stems per household for “free” in the u-pick flower garden on the farm. Whenever possible if you can donate $1 or $2 that will help to pay for some seed and labor costs. Extra bouquets will cost $4.
–U-pick Tomatoes—many tomato varieties are ready for picking. Members–$0.50/lb. Non members–$0.75/lb.
**Already picked tomatoes – available for $1/lb. We will have some half bushels at the farm and maybe at the market for $20 to 25/box.
5. WEEDING VOLUNTEERS NEEDED!! We still could use the extra hands in getting some major weeding done, especially in the strawberries and herb garden. Please contact us.
6. PICK UP TIMES & LOCATIONS REMINDERS:
Ann Arbor Farmers’ Market (Wed.)–7 A.M. to 12 P.M.
MOVE Fitness & Wellness Studio (Wed)—8 AM to 12 PM
Farm (Wed.)–10 A.M. to 7 P.M.
Washtenaw Food Hub (Wed.) –6 P.M. to 8 P.M.
Farm (Fri.)–2 P.M. to 7 P.M.
Community High School (Sat.) –7 A.M. to 12 P.M.
Washtenaw Food Hub (Sat.)—9 A.M. to 12 P.M.
Chelsea Farmers’ Market (Sat.)–8 A.M. to 1 P.M.
**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”, and many recipe ideas will pop up.
SHEPARD’S PIE (Chef Dan Vernia of “Juicy Kitchen” in Ann Arbor)
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 onion, 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.
SAUTÉED PADRON PEPPERS (traditional Spanish street food)
½ lb. Padrón Peppers, rinsed
1 Tbsp. vegetable or sesame oil
sea salt or coarse salt to taste
In a large, wide frying pan or sauté pan, heat the oil over high heat for a minute or two. Add the peppers and sauté until the peppers begin to soften and cook around the edges (about 3 to 5 minutes). You want a few “burnt” or darkened spots here and there. Season with salt. Stir the peppers, so that they cook evenly. When the peppers have wilted, remove from heat and serve. Remember 1 in 6 will delight you with a surprising “heat”!