Tantre Farm CSA Newsletter
November 18, 2017
If needed, please contact Richard Andres & Deb Lentz at 2510 Hayes Rd. Chelsea, MI 48118 e-mail: email@example.com phone: 734-475-4323 website: www.tantrefarm.com.
HAPPY THANKSGIVING, EVERYONE!
For the cold, gray, sodden upcoming months we can take refuge in roasting roots as they waft sweet smells out of the oven. We can take refuge in these roots and the big heads of cabbage and cauliflower for crunchy salad making. We can take refuge in the gift of the sun, the moon, and the earth in the form of hard squashes. When we find ourselves at the end of a dreary, gray week we can roast a squash, the perfect symmetry of the sun, the moon, and the earth together–radiating the calm, slow release of the sweet starches into our body mind.
Please feel free to give us a call or e-mail throughout the late fall and early winter, if you are interested in more greens, squash, potatoes, radishes, turnips, spinach, onions, garlic, etc. and are willing to pick up your order at the farm. After the Thanksgiving Distribution we are planning on being at the Ann Arbor Farmers’ Market on the following Wednesday, Nov. 22, for any last minute Thanksgiving purchases, but NOT on Sat. Nov. 25. We are hoping to continue coming to the Ann Arbor market on Wednesdays and Saturdays throughout December and then only Saturdays for January through April. We will continue to be at the Chelsea Winter Farmers Market on Nov. 25 and into the following 2 Saturdays of December. 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 will try to keep you updated. Also, throughout the fall and winter, we will deliver our produce into Ann Arbor for the People’s Food Coop and Argus Farm Stop on Liberty and Packard.
If you are interested in our Summer CSA shares for 2018, our online registration will start soon. Just check our website. We will be sending you a separate email as well to let you know when registration opens.
The vegetables for this last distribution have been compiled into 2 big (1-3/4 bushel) boxes. Your herbs of parsley and rosemary will be on the side. You will also receive 2 jars of The Brinery’s sauerkraut on the side. You may want to bring your own containers or bags, if you don’t want to haul the boxes home. Otherwise, you can return them at another time to the Farm or the AA Farmers’ Market throughout this winter. Most of the following items can be stored for long-term (especially the root vegetables) or preserved very simply, so please note storage or simple cooking tips listed below, in the ASPARAGUS TO ZUCCHINI cookbook (p. 191), or on our website. **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.
This Thanksgiving Share is a sampling of this year’s fall harvest and a testament to this year’s hardworking hands. Thank you for being part of our CSA. We hope you enjoy this abundant Thanksgiving Distribution. Thanks for buying locally and seasonally. We wish you a safe, healthy, and enjoyable Thanksgiving!
–Deb, Richard & the 2017 Tantre Farm Crew
UPCOMING EVENT: We would like to encourage you to attend the 3rd Annual AGRARIAN ADVENTURE’S HARVEST BRUNCH fundraiser on Sun. Nov. 19 from 10 AM until 1 PM at Great Oak Cohousing Common House (500 Little Lake Dr., Ann Arbor). Just FYI for you all to know that parking is on the street. Deb has been a board member for the past 7 years, and continues to visit classrooms for the “Farmer in the Classroom” program. The Agrarian Adventure (www.agrarianadventure.org) also provides other programming for school gardens, and afterschool garden clubs. Tantre Farm always donates every year to this awesome, family-friendly fundraiser. The menu below prepared by Chef Chris Chiapelli of the UM Ross School of Business & Black Pearl looks awesome:
***Tantre Farm Heirloom Veggie Hash with or without eggs, Roasted Pumpkin and Squash Pancakes with maple syrup or whipped cream & smoked brown sugar, Mighty Good Coffee Waffles with Tahitian vanilla bean infused syrup and Mindo chocolate sauce, Slow Farms Roasted Acorn Squash Bowl with vanilla yogurt, granola and fall fruits. Vegan and gluten-free options available, and all can be paired with breakfast meats from Steinhauser and Black Oak Farms. Many other farms and food artisans have contributed as well! Please come to the brunch and find out who. Hope to see you there this coming Sunday!
WHAT’S PART OF YOUR SHARE?
BEETS: This beet variety will be in a mixed net bag of topless roots; this is Red Ace baby beets (round, smooth, deep red roots with sweet flavor when eaten raw or cooked).
-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.
BRUSSELS SPROUTS: You will receive 1-2 stalks 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 sprouts 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; should store well until December or January.
-How to use: steamed, stir-fried, chopped into salads or coleslaw.
-How to store: You will receive this unpeeled and unwashed, so that it will store better, so the leaves may look a little dirty or brown. 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 a mixed rainbow bag of these topless, frost-sweetened carrots with an orange variety called 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).
-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; greens may last up to a week refrigerated in plastic bag .
CAULIFLOWER: You will receive Romanesco (lime green, spiraled heads with pointed, spiraled pinnacles; crisp and mild).
-How to use: Raw for salads and dips, steamed, sautéed, or roasted.
-How to store: Sweetest and best when used within a week when stored in the refrigerator, but can last up to 2 weeks.
-How to freeze: Blanch 2-4 minutes, rinse under cold water, drain and dry, pack into freezer bags.
GARLIC: You will receive 4 bulbs of 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; 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!).
FRESH HERBS: Everyone will receive 2 Herbs: Parsley (dark green leaves—curly or flat-leaf are interchangeable–strong parsley/celery flavor for use dried or fresh; high in vitamins A and C, and other minerals, such as iron; especially good in omelets, scrambled eggs, mashed potatoes, soups, pasta and vegetable dishes, as well as, sauces) and Rosemary (pine needle-like leaves used with potatoes, bread doughs, risottos, mixed vegetables, and meat dishes, as well as in sweet dishes such as lemonade, creams, custards, and syrups).
-How to store: Place in plastic bag and store in refrigerator up to a week or put herb bunch in jar with 2 inches of water, cover with plastic wrap and refrigerate for up to 2 weeks.
KALE: You will receive the top crown of Green Curly (well-ruffled, curly green leaves on green stems; this variety makes a good, roasted “kale chip”).
-How to use: Boil for 2-3 minutes or steam for 3-5 minutes, until color brightens (Colors will darken or fade if overcooked, and then can be mushy, tasteless, and less nutritious), and then toss with red wine vinegar/olive oil/salt/pepper, or sesame oil/rice vinegar/soy sauce, or lemon vinaigrette, or just butter and salt; mix greens (most are interchangeable in recipes) into omelets, quiches, lasagna, casseroles, soups, stews, and gravies.
-How to store: Refrigerate unwashed in plastic bag for to 2 weeks.
-How to freeze: Blanch washed greens for 1-2 minutes, rinse in cold water, drain, and pack into air-tight containers, or just destem, chop, and freeze in bags.
ONIONS: You will receive a few bulbs of Patterson (medium-large, blocky bulbs with dark yellow skin and thin necks; excellent storage onion) and Red Hawk (medium to large, uniform, deep red bulbs).
-How to use: good in French onion soup, great for salads, soups, sandwiches, slices, grilled.
-How to store: can last for 3 to 6 months if kept in a cold, dark place, but remove any ones starting to go soft from the others.
PARSNIPS: long, cylindrical, creamy-white roots with sweet flavor; contain small amounts of iron and vitamin C.
-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.
POTATOES: Everyone will receive mixed bags of the following varieties of potatoes including Carola (yellow potato from Germany; smooth, creamy texture that is good for baking or frying) and 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), Dakota Red (red potato with white flesh that is good for baking, boiling, or frying), 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; ideal temperature is 40-50 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; light turns them green; don’t refrigerate, since the starches turn to sugars.
PIE PUMPKIN (Baby Bear): bright orange skin with dry, sweet flesh
-How to use: Excellent for pies (For other ideas see winter squash)
-How to store: store whole pumpkins at room temperature up to a month or for 2 to 3 months in moderately cool conditions (45-60 degrees with 60-75% humidity).
-How to freeze: Bake pumpkin until fork tender at 350 degrees, purée and put cooked pulp in freezer bags.
DAIKON RADISH: This radish variety will be in a mixed net bag of topless roots; this is K-N Bravo (looks like an overgrown carrot with beautiful, lavender-purple color; good, sweet, eating quality).
-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 radish variety will be in a mixed net bag of topless roots; this is as an heirloom Chinese variety; large, 2-4”, round radishes with unique dark magenta flesh and light green/white skin along with a sweet, delicious taste; very mild.
-How to use: soups, stews, steamed, roasted, eaten raw in salads, pickled, excellent julienned and tossed with 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.
BABY RAPINI: also called “Broccoli Raab” or Rabe; leafy green with 6- to 9-inch stalks usually with scattered clusters of tiny broccoli-like buds, but ours don’t have buds yet, so just the leaf; traditional Italian specialty combining qualities of broccoli and mustard greens.
-How to use: used for salads or light cooking; to cook simply: clean rapini with water, oil pan, add garlic and brown. Add 1 cup of water. Put in rapini, season to taste. (Lemon may be used if desired.) Cover pan and steam for thirty minutes. Pepperoni or sausage may be added to rapini after it is fully cooked.
-How to store: wrap in dampened cloth in plastic bag for up to 1 week.
SAUERKRAUT: We are pleased to offer 2 jars of the Brinery’s products. There will be a few different varieties to choose from. The Brinery is a local foods business, specializing in naturally fermented local vegetables and operated by long time Tantré farmer alum, David Klingenberger. For more information, please visit www.thebrinery.com.
-How to use: use as a condiment with any dish, especially meat dishes, salads, roasted veggies, or sandwiches.
-How to store: Must be REFRIGERATED up to 1 year or longer depending on how you like the flavor, since it will get stronger with more age. *NOTE: This sauerkraut jar has NOT been canned, so store in refrigerator.
Background & Recipes: http://articles.baltimoresun.com/2013-11-27/entertainment/bs-md-sauerkraut-and-turkey-20131125_1_sauerkraut-reuben-sandwich-cabbage!
WHITE HAKUREI TURNIPS and GREENS: A white salad turnip with round, smooth roots that have a sweet, fruity flavor with a crisp, tender texture. Both roots (good source of Vitamin C, potassium, and calcium; good in salads and soups) and greens (slightly sweet and can be boiled, steamed, sautéed, stir-fried, and since hairless, are good in salads; excellent source of vitamins A & C and good source of riboflavin, calcium and iron) are edible!
-How to use: good in salads and soups, roasted, steamed, sautéed,
-How to store: remove greens from turnip root and store separately in plastic bag in refrigerator for up to 3 days; roots can last for 4-5 months, if stored like beets, preferring cold and moist conditions.
WINTER SQUASH: It’s been a great squash year! You will receive all of the following varieties:
*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; 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 (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)
*Pikes Peak (an heirloom variety, oblong, teardrop-shaped, slate-blue colored fruit; has thick orange flesh that is sweet and tasty; excellent keeper; believed to be of Native American origin, possibly from Mexico)
*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)
*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: Slice in half, scoop seeds out and bake with a little water in baking pan at 350 degrees for 40 minutes or until tender; boil or steam chunks for 15-20 minutes, or until tender (peel skins off “before” or “after“ cooked, but “after” is easiest when it’s cooled); 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.
-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. Here is a great link, which offers good advice for storing winter squash: https://bonnieplants.com/library/how-to-store-winter-squash/
**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 “recipe” after it.
TANTRÉ FARM SLAW (A simple, easy salad!) Serves 4.
2 medium beets, grated
3 large carrots, grated
1 parsnip, grated
1 watermelon radish, grated
sesame or sunflower seeds, toasted
salt and pepper to taste
Grate vegetables into a bowl. Chop onion, 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. Variations: Add grated turnips, daikon, cabbage, etc.
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. Yummy!
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 or daikon radish, julienned
2 onions, sliced
2 parsnips, cut into chunks
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 parsley
Preheat oven to 375 degrees. Combine any combination of vegetables above in large bowl, except parsley. Drizzle oil over. Sprinkle with garlic, herbs, 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.
WHOLE ROASTED ROMANESCO WITH LEMON, GARLIC, AND THYME (https://www.landeeseelandeedo.com/recipe/whole-roasted-romanesco-with-lemon-garlic-and-thyme) 5-6 servings
1head Romanesco cauliflower
1 1/2-Tbsp. extra virgin olive oil
1 medium lemon
zest from 1/2 lemon
2 cloves garlic, crushed
1/2-tsp. fresh thyme or rosemary, minced
1 medium onion, sliced
3 sprigs fresh thyme or rosemary
generous sprinkle salt and pepper
1/8-tsp crushed red pepper flakes (optional)
1/8-cup Parmesan cheese (optional)
Pre-heat oven to 375 degrees F. Trim the romanesco’s stem and leaves, then lay flat on a rimmed baking sheet. Tuck shallot slices and springs of thyme underneath the romanesco. Drizzle or brush olive oil over the head of romanesco, then rub the crushed garlic and lemon zest over it with your fingers. Squeeze juice from half of a lemon over top, then season generously with salt and pepper. If a little heat is desired, add 1/8 to 1/4 teaspoon of crushed red pepper flakes. Cook in the center of the oven for 40-50 minutes, until golden brown and softened (you can cook longer if you want the romanesco more tender). Remove from oven and squeeze juice from remaining lemon half over the romanesco. If desired, sprinkle freshly grated Parmesan cheese on top. To serve, slice romanesco like a cake into generous wedges. Garnish with additional cheese, if desired. Option to pair with aioli, marinara sauce, or your favorite dipping sauce.
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.
MARTHA STEWART’S PUMPKIN SOUP IN A PUMPKIN (from www.recipezaar.com) Serves 6.
6 cups chicken stock
2-3 cups pared pumpkin, cut into 1/2-inch cubes
1 cup thinly sliced onion
1 clove garlic, minced
1 1/2 teaspoons kosher salt
1 teaspoon fresh sage or rosemary leaves
1 medium pie pumpkin
1/2 cup heavy cream, warmed
1 teaspoon chopped fresh, parsley
In a covered saucepan, heat the stock, cubed pumpkin, onion, garlic, salt, thyme, and peppercorns to boiling; reduce heat and simmer, uncovered, 20 minutes. Remove 1/2 cup of the pumpkin with a slotted spoon; reserve. Simmer remaining pumpkin mixture, uncovered, 20 minutes longer; transfer to a large bowl. Preheat oven to 350F degrees. Cut the top off the sugar pumpkin and remove the seeds. Place the pumpkin on a baking sheet and bake for 20 minutes; set aside in a warm spot. Puree 2 cups of the pumpkin mixture in a blender or food processor; return pureed mixture to the pot. Repeat with remaining pumpkin mixture. Heat pureed mixture to boiling; reduce heat; simmer, uncovered, for 10 minutes. Stir warm cream and reserved pumpkin into soup. Place the warmed sugar pumpkin on a platter; ladle the soup in and garnish with parsley. Serve hot.
DAIKON IN PLUM SAUCE (from Farmer John’s Cookbook: The Real Dirt On Vegetables by John Peterson) Serves 3 to 4.
3 tablespoons soy sauce
2 tablespoons rice vinegar
1 teaspoon cornstarch
2 tablespoons plum sauce
1 tablespoon minced scallion
3 tablespoons peanut oil
1 daikon radish, peeled, cut into matchstick-sized strips (could add watermelon radish as well)
2 tablespoons water
Combine the soy sauce, vinegar, and cornstarch in a small bowl; stir until cornstarch dissolves. Stir in the plum sauce and scallions. Heat the oil in a wok or large skillet over high heat. Swirl the oil around the wok so that it covers the cooking area, then add the daikon; cook, stirring constantly, for 30 seconds. Add the water; cover. Cook until the daikon is tender, 1 to 2 minutes. Add the soy sauce mixture and continue cooking, stirring vigorously, until the sauce has thickened, 2 to 3 minutes.
GRATED BEET AND CARROT SALAD
3-4 beets, grated
3-4 carrots and/or turnips, grated
1 finely chopped onion (or bunch of scallions or leeks)
1/3 cup cider vinegar
2 Tbsp balsamic vinegar
1 tsp honey
Pour over vinegar and honey, mix and let marinate.
TETSUKABUTO SQUASH PIE (from Backwoods Home Cooking)
1 9-inch unbaked pie shell
2 cups mashed or pureed, cooked pulp of Tetsukabuto squash
1/2 tsp. vanilla
10 oz. evaporated milk
1/4 cup brown sugar
2 Tbsp. unbleached flour
1/2 tsp. nutmeg
1/2 tsp. ginger
1/3 cup chopped pecans
Thoroughly mix pulp, vanilla, and milk. Mix sugar, flour, nutmeg, and ginger together and stir into the wet mixture. Pour into the pie shell and bake in 375° oven until the middle of pie is almost firm but still sticky. Remove from the oven and sprinkle with pecans. Continue baking until a straw inserted in the center comes out clean. Entire baking time takes 40-45 minutes.
MIDNIGHT SUNSET: A GINGER AND BEET JUICE COOLER (from Learning to Eat Locally) Makes 1/2 gallon.
1 qt cooking water from 5-6 beets cooked in 2 qts water
1 qt water
1 cup light brown sugar, packed
1 cup lemon juice
1 1/2 Tbsp coarsely chopped ginger
Ginger ale (optional)
In a gallon jug or plastic juice container, combine beet juice, water (reserving 1 cup), sugar, lemon juice, stirring until sugar is dissolved. In a small saucepan, bring the reserved cup of water and ginger to a boil. Reduce heat to medium, and simmer until water is reduced to about half of its original volume. Strain ginger liquid into beet juice, discarding ginger pieces. Cover and chill in refrigerator for at least an hour. Shake before serving, and pour over ice. If you are using ginger ale, pour equal parts ale and Midnight Sunset in each glass, or combine them to taste.