Tantre Farm CSA Newsletter
December 16, 2017
HAPPY SOLSTICE, EVERYONE!
Thank you for joining our Solstice CSA to celebrate the return of the light with good cheer and good health for the New Year. We are proud to share this collaboration of the Brinery, Garden Works, Mill Pond Bread, Harvest Kitchen, 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. We hope this food will contribute to a happy, healthy feast for you and your family.
The all-day twilight of our mid-December days have been filled with sorting squash in our moist, cool, root cellar basement. This time has afforded us with many hours of convivial handwork to share with one another on the farm. From the wee hours in the early morning until the dusky hours of late afternoon we share in work and friendship with a midday break of a good, hearty, plant-based meal for lunch. As this year comes to an end, we will wish farewell to all who have been a good supportive community in body and mind for our harvest together. A special thanks goes out to one of our seasoned farm/CSA managers, Rene Cuellar, for his sunny smile and great and noble mind as he travels to distant adventures after three years of being part of our “farmily”. We wish him well!
We will be distributing the vegetables for this generous share in a 2 bushel box with the following items on the side: The Brinery’s jar of sauerkraut, Mill Pond Bread’s Sourdough French Bread, Garden Works’s sunflower and pea shoots, and Harvest Kitchen’s pot pie and slaw. This means that it might be helpful to bring some extra bags, boxes, or baskets, if you don’t want to bring the box home. You can keep the box or return it at a later date to any of the distribution sites or to our market stall. We will have some extra bags available. You will need to check off your name on the Pick Up List at the Washtenaw Food Hub from 9 AM until Noon, Tantre Farm from 2 to 5 PM, and Pure Pastures from 9 AM until 7 PM. Please ask for help if you need any help loading, and most importantly 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. All CSA members at Pure Pastures need to mail their payments to the farm. Please have the courtesy to email or text/call Deb’s cell phone at 734-385-6748, if you can’t make it to your scheduled Distribution Site, so we know what your situation is, so we don’t have to track you down. 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 free to contact us, if you are interested in more squash, potatoes, radishes, cabbage, turnips, onions, parsnips, etc., which you can pick up at the farm or the Ann Arbor Farmers Market. After the Solstice Distribution on Dec. 16, 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 the 2 Argus Farm Stops 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 2018, our online registration is now open. We have offered a $10 Discount for December registrations, but you will need to type EARLYBIRD in the Coupon Code box. This is NOT an automatic discount. 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 for purchases at the markets.
Thanks for buying locally and seasonally. We wish you a sustainably rich and enlightened transition into light as we enter the end of 2017 and begin anew with 2018!
–Deb and Richard
WHAT’S PART OF YOUR SHARE
APPLE & KOHLRABI SLAW: Harvest Kitchen (www.harvest-kitchen.com) has assembled a specially-made salad of apple wood-smoked apples with kohlrabi. This is a salad laden with nutrition and a rainbow of enticing, crunchy flavors. Harvest Kitchen is a Food Hub tenant and sells their product at the Ann Arbor Farmers Market, Whole Foods, and both Argus Farm Stops.
-How to use: serve chilled, spread it on a sandwich, or toss it as a garnish on your soup; perfect complement to the pot pie!
-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.
BEETS: These beet varieties will be in a mixed net bag of Red Ace baby beets (round, smooth, deep red roots with sweet flavor when eaten raw or cooked) and Chioggia beets (Italian variety with leaves all green and pink-striped stems; root has cherry red, candy-striped flesh and has a sweet flavor).
-How to use: roots good in juices, soups, stews, roasted, boiled, steamed, excellent grated raw into salads or baked goods.
-How to store: store unwashed in plastic bags in hydrator drawer of refrigerator for up to 2 weeks.
SOURDOUGH FRENCH BREAD: Mill Pond Bread began in 1980 and quickly became a staple for handmade artisan bread in Ann Arbor. This Sourdough French is made with only four ingredients – spring water, celtic sea salt, unbleached/unbromated flour and sourdough culture that dates back over 100 years! Mill Pond Bread (www.millpondbread.com) are the newest kitchen tenants of the Washtenaw Food Hub! Check them out at the Saturday Ann Arbor Farmers Market and both Argus Farm Stops.
-How to use: toast, sandwiches, bread bowls, etc…
-How to store: wrap in wax or parchment paper and place in a plastic bag or bread box at room temperature
-How to freeze: double bag the loaf in plastic and store in the freezer until you’re ready to eat. When ready, place the frozen loaf in a preheated oven at 350 degrees for 30-40 minutes. Let cool & enjoy!
BRUSSELS SPROUTS: These tiny, green cabbage heads have a mildly pungent, mustard-like flavor and will be bagged with the white turnips.
-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.
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, Red, 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), Nutri-Red (unique, coral-red roots, best cooked to deepen the color and improve the texture; excellent carrot flavor for stews and vegetable dishes), 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 or longer.
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 in refrigerator for up to 1 week
MICROGREENS (Pea Shoots & Sunflower Shoots): Researchers have found that most microgreens can contain up to 40 times higher levels of vital nutrients than their mature counterparts. They help to alkalize your body, support your immune system and ensure proper cell regeneration.Garden Works Organic Farm is providing you with Pea Shoots (which are extremely high in vitamins A & C, betacarotene, folic acid, and calcium) and Sunflower Shoots (nutritional powerhouse packed with vitamins A, B complex, D, and E; and minerals including calcium, copper, iron, magnesium, potassium and phosphorus). 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, wheatgrass, and other microgreens available throughout the year. Garden Works sells produce at the AA Farmers Market, People’s Food Coop and both Argus Farm Stops. Contact Rob MacKercher at email@example.com.
-How to use: enhance a salad, garnish soups or main dishes, delicious stir-fried with garlic and sesame oil for Asian cooking
-How to store: store in the refrigerator for up to a week.
ONIONS (Copra): medium-sized, dark yellow-skinned storage onions; excellent storage onion staying firm and flavorful after most other varieties have sprouted; highest in sugar of the storage onions
-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.
-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 and great way to store onions!
POTATOES: You will receive the following varieties of potatoes in a net bag including:
*Adirondack Blue (round to oblong, slightly flattened tubers have glistening blue skin enclosing deep blue flesh; moist, flavorful flesh is superb for mashing or salads; very high in antioxidants!).
*Mountain Rose (rosy-skinned inside and out, these versatile, all-purpose spuds are deliciously moist, but not waxy textured. Excellent baked, mashed or fried)
*Carola (yellow potato from Germany; smooth, creamy texture that is good for baking or frying)
*Dakota Red (red potato with white flesh that is good for baking, boiling, or frying)
*Harvest Moon (round, purple tubers with golden-yellow flesh; creamy, nutty flavor; can be mashed, baked, boiled, fried, but especially delicious in a hot potato salad)
*Rose Finn Apple Fingerling (rare and beautiful rose-colored fingerling with moderately dry, yellow flesh; delicious baked, boiled or roasted)
*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.
PARSNIPS: These long, cylindrical, creamy-white roots with sweet flavor will be bagged with the 2 kinds of winter radishes.
-How to use: can be baked, boiled, sauteed, steamed; our favorite way to prepare them is to roast with olive oil and fresh herbs.
-How to store: refrigerate in plastic bag for up to 2 weeks.
MUSHROOM POT PIE: Harvest Kitchen and their new culinary team will contribute one of their delectable signature products, but with a seasonal twist, an Oyster Mushroom Pot Pie featuring Tantre oyster mushrooms and root vegetables, and as always HK’s light, flaky, and buttery crust. Harvest Kitchen produces their products in the kitchens at the Washtenaw Food Hub and sells at the Ann Arbor Farmers Market, Whole Foods, and both Argus Farm Stops.
-How to use: From the fridge reheat in the oven at 300 degrees for 20 minutes. From the freezer defrost in the fridge for 2 days and follow the fridge instructions.
-How to store: This pie can be stored in the fridge for up to 7 days or in the freezer for a month and are prebaked for your convenience.
DAIKON RADISH (K-N Bravo): This looks like an overgrown purple carrot with internal color ranging from pale purple to white with purple streaks; good, sweet, eating quality, and will be bagged with watermelon radish and parsnips.
-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: This heirloom Chinese variety is a large, 2-4”, round radishes with unique dark magenta/pink flesh and light green/white skin along with a sweet, delicious taste and will be bagged with the daikon radishes and the parsnips.
-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: The Brinery is providing “Up North Kraut” for your probiotic pleasure. The ingredients are Tantre cabbage, parsnips, and carrots. Second Spring Farm, located at the base of Michigan’s fabled Leelanau Peninsula grows the root crops for this robust kraut. Aromatic and hearty, the earthy fragrance of the parsnip is the star of this ferment. Reid Johnston, owner of Second Spring farm, is a former Tantre farm hand. David and the Brinery are proud to unite Tantre and Second Spring Farm in this king of krauts. Longtime Washtenaw Food Hub kitchen tenant, The Brinery is a local foods business, specializing in naturally fermented local vegetables, which are distributed all over Ann Arbor. It is operated by long time, former, Tantré farmer, David Klingenberger. For more information, please visit www.thebrinery.com.
-How to use: Pairs well with mashed potatoes, roast beef, as well as tempeh and mushroom gravy.
-How to store: Must be REFRIGERATED up to 1 year or longer if you like the flavor, since it will get stronger with more age.
WHITE TURNIPS (Hakurei): This white salad turnip with round, smooth roots with a sweet, fruity flavor and a crisp, tender texture will be bagged with the Brussels Sprouts.
-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)
*Butternut (light, tan-colored skin; small seed cavities with thick, cylindrical necks; bright orange, moist, sweet flesh)
*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, and perfect in pies)
*Spaghetti (3-5-pounds, golden-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)
*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)
*Tetsukabuto (5-6 pound Japanese squash; nearly round with dark green rind, slightly mottled and ribbed; sweet and nutty flavor with yellow, thick flesh)
-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: Some varieties can keep for several months 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.
**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!
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.
BRUSSELS SPROUTS & CARROT SALAD (Moosewood Restaurant Daily Special) Serves 4-6.
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)
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.
BRAISED DAIKON (from Winter Harvest Cookbook) Serves 4.
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.
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.) Makes 6-8 servings.
1 c. Brussels sprouts, cut in halves
1 c. carrots, quartered or chunks
1 c. parsnips, 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.
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.
ETHIOPIAN CABBAGE DISH (from http://m.allrecipes.com/
1/2 cup olive oil
4 carrots, thinly sliced
1 onion, thinly sliced
1 tsp sea salt
1/2 tsp ground black pepper
1/2 tsp ground cumin
1/4 tsp ground turmeric
1/2 head cabbage, shredded
5 potatoes, peeled and cut into 1-inch cubes
Heat the olive oil in a skillet over medium heat. Cook the carrots and onion in the hot oil about 5 minutes. Stir in the salt, pepper, cumin, turmeric, and cabbage and cook another 15-20 minutes. Add the potatoes; cover. Reduce heat to medium-low and cook until potatoes are soft, 20-30 minutes.
ITALIAN PEASANT SOUP (from From Asparagus to Zucchini: A Guide to Cooking Farm-Fresh Seasonal Produce by MACSAC) Makes 8 1/2 cups
1/4 cup white wine
1 cup finely chopped onions
1 cup finely diced celery or celeraic
1 cup finely diced carrots
1 1/2 cup peeled and diced potatoes
1 1/2 cup peeled and diced parsnips
8 cups vegetable stock or water
1/2 tsp thyme
2 tsp crushed garlic
1 Tbsp soy sauce
2 cups chopped kale
Combine wine, onions, celery, and carrots in large pot over medium heat, and cook, stirring occasionally, until vegetables are tender, about 25 minutes. Stir in potatoes, parsnips, stock, thyme, garlic, and soy sauce. Bring to simmer, cover and cook over low heat until potatoes are not quite tender, about 15 minutes. Add greens and cook 10-15 minutes longer.
CARROT PUDDING (from AllRecipes.com by Judith Nees)
1.5 pounds carrots, chopped
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.
CHIOGGIA BEETS WITH RASPBERRY MINT VINAIGRETTE (from www.epicurious.com) Serves 4.
1 lb beets (4 to 6; preferably Chioggia), 1 inch of stems left intact
3 tablespoons thinly sliced scallions or onion
2 to 2 1/2 tablespoons raspberry vinegar
2 teaspoons fresh lemon juice, or to taste
2 tablespoons chopped fresh mint
1 tablespoon finely grated fresh orange zest (from 2 oranges)
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 cup olive oil
Garnish: fresh mint sprigs
Cover beets with water by 1 inch in a 2- to 3-quart saucepan and simmer until tender when pierced in center with a fork, about 30 minutes. Drain in a colander and rinse under cold running water. Let stand until cool enough to handle, then slip off and discard skins. Cut beets into 1/4-inch-thick slices. While beets are cooking, stir together scallions, 2 tablespoons vinegar, lemon juice to taste, mint, zest, salt, and pepper in a bowl. Add oil in a slow stream, whisking until combined. Add warm beets and toss with vinaigrette and vinegar and salt to taste. Serve warm or slightly chilled.