2017: Week 18, September 24-30

Tantre Farm CSA Newsletter
WEEK #18
Sept. 24-30, 2017

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.
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. **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.

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

BROCCOLI: deep emerald green, tiny buds that are clustered on top of stout, edible stems; high in vitamins A, C, calcium, potassium, and iron; known as an anti-cancer vegetable. See Week 4 newsletter for usage and storage tips.

CARROTS (Hercules): sweet, orange, cone-shaped roots; good eating quality and stores well. See Week 6 newsletter for usage and storage tips.

SWEET CORN (Vision): exceptionally tender, super sweet, yellow ears; great for fresh eating and freezing. See Week 11 newsletter for usage and storage tips.

GARLIC: a bulb of several papery white cloves; believed to help in fighting infections, cancer prevention, and bolstering the immune system. See Week 5 newsletter for usage and storage tips.

FRESH HERBS: We are letting our smaller patches of herbs recuperate for a week, so everyone will receive just basil this week.
*Genovese Basil—ALL SHARES will receive basil this week, an herb with sweet, spicy, shiny, green leaves. We supply it with root attached, so it will last up to a week or 2 when stored in a jar, vase, or glass of water on your counter or table top.

KALE (Lacinato): dark green, noncurled, blistered leaves, but heavily savoyed. See Week 2 newsletter for usage and storage tips.

ONIONS: You will receive Mars Red (purple-red skinned onion with sweet flavor). See Week 10 newsletter for usage and storage tips.

SWEET RED PEPPERS: You will receive 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) or Red Knight Bell (big, blocky, thick-walled, green-to-red pepper with sweet flesh).
-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). See Week 10 newsletter for usage and storage tips.

RADISHES: you will receive Pink Beauty (pink-colored root with mild, spicy flavor). See Week 17 newsletter for usage and storage tips.

SPINACH: You will receive a bag of this crisp, dark green leaf, good source of vitamins A & C; delicious flavor when juiced. See Week 1 newsletter for usage and storage tips.

TOMATOES: You will receive some of any of the following: Geronimo (newer variety but already one of the most widely used beefsteak varieties; fruits are firm, nice red color and good taste), San Marzano (early, large classic Italian roma tomato; delicious, balanced acidic flavor and meaty flesh makes for good sauce and paste). **Once again you will also receive a few large HEIRLOOM tomato varieties, such as Brandywine (large, heirloom, beefsteak tomato–often over 1 lb–with a deep pink skin and smooth red flesh; known as one of the best-tasting tomatoes) or Rose (deep pink, heirloom, medium-sized tomato, which is meaty and flavorful).
-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. See Week 9 newsletter for usage and storage tips.

WATERMELON: You will receive New Orchid (sweet, bright orange flesh with sherbet-like taste and skin has dark green contrast stripes; oval round, medium large “icebox” size; similar to “Sunshine” in appearance, but larger). See Week 10 newsletter for usage and storage tips.

ANNOUNCEMENTS

1. ENDING SUMMER CSA DATES: The end is drawing near. This is just a reminder that our summer shares are ending in just a few weeks. That means Oct. 11 (Wed.), Oct. 13 (Fri.), and Oct. 14 (Sat.) are the last distribution days for our Summer Shares.

2. SAUERKRAUT WORKSHOP on SATURDAY, OCT. 8 from 12 to 2 PM: Join us for our 2nd annual sauerkraut workshop and get cultured with us at the Washtenaw Food Hub in learning to make your own sauerkraut using locally-grown, organic produce from Tantre Farm! Fermentation Expert, Melissa, will be leading this Farm-to-Fermentation workshop that will cover the basics of wild vegetable fermentation. Participants will take home a jar of fermenting sauerkraut made during the workshop. Please register by email with your NAME, EMAIL ADDRESS, and PHONE NUMBER. $5 fee for materials and other ingredients.

3. THANKS FOR COMING TO OUR FALL WORK PARTY AND POTLUCK on Sept. 24. We managed to clean about 34 crates of garlic, weeded several herbs beds in the herb garden, and harvested some Roma tomatoes and a pile of pumpkins after our wagon ride. Throughout the day we filled our bellies full of delicious food and enjoyed the trills and jangles of Jen and Eric, our local musicians. All members were able to go home with a squash or a pumpkin, a pint of raspberries, and a flower bouquet if they wanted. We really appreciate getting to know so many of our Tantre Farm community and especially all the ways you all pitched in to help the farm!

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. Please feel free to bring clippers and a vase to take it home. Optional donations of $1 or $2 will help to pay for some seed and labor costs. Extra bouquets will cost $4.

**U-PICK Tomatoes—tomatoes have DISCOUNTED PRICES: Members–$0.75/lb. Non members–$1/lb.

**ALREADY PICKED Tomatoes – $1/lb. Members. Discounted half bushel boxes of Romas at the farm & market for $25.

5. WEEDING VOLUNTEERS NEEDED!! We still could use the extra hands in getting some major weeding done. Please contact us.

6. EXTENDED FALL CSA AND THANKSGIVING CSA REGISTRATIONS! In the next few days, Sign Up links will open, so please look up details on our website. You will receive a separate email announcing when registration is open.

7. PICK UP TIMES & LOCATIONS REMINDER:
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.
Pure Pastures (Wed.) –9 A.M. To 7 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 12 P.M.

RECIPES

BROCCOLI, RED PEPPER, AND CHEDDAR CHOWDER (from Capay Organic Farm CSA “Farm Fresh To You” website)
1 head broccoli
6 oz sharp Cheddar, coarsely grated (1 1/2 cups)
1 large boiling potato
1 red pepper, cut into 1/2-inch pieces
2 Tbsp unsalted butter
2 cloves garlic, finely chopped
1 tsp ground cumin
2 Tbsp minced fresh thyme
1 tsp salt 1 large onion, chopped
1/4 tsp black pepper
2 Tbsp all-purpose flour
1/2 tsp dry mustard
3/4 cup heavy cream

Discard tough lower third of broccoli stem. Peel remaining stem and finely chop. Cut remaining broccoli into very small (1-inch) florets. Cook florets in a large pot of boiling salted water until just tender, 2-3 minutes. Transfer with a slotted spoon to a bowl of ice water to stop cooking, then drain. Reserve 3 cups cooking water for chowder. Peel potato and cut into 1/2-inch cubes. Cook potato, onion, bell pepper, broccoli stems, thyme and garlic in butter in a 3- to 4-quart heavy pot over moderate heat, stirring occasionally, until onion is softened, 8-10 minutes. Add cumin, salt, pepper, and mustard and cook, stirring, 1 minute. Add flour and cook, stirring, 2 minutes. Add reserved cooking water and simmer (partially covered), stirring occasionally, until potatoes are tender, about 10 minutes. Stir in cream and cheese and cook, stirring, until cheese is melted, then season with salt and pepper. Puree about 2 cups of chowder in a blender until smooth (use caution when blending hot liquids) and return to pot. Add florets and cook over medium heat, stirring occasionally, until heated through, about 2 minutes.

BASIL PESTO VEGAN (from What Do You Do With This Stuff?)
This is delicious!
2 cup basil leaves
2 cup tomatoes, chopped
2 garlic cloves, pressed
2 Tbsp toasted pine nuts
1 tsp salt
Combine all ingredients in a blender or food processor and puree until smooth.

GARLIC-BASIL CORN ON THE COB
Combine 2 tablespoons butter (softened), 1 tablespoon basil, and 1 garlic clove (minced) in a small bowl. Place 4 ears of corn into a large saucepan of boiling water; cook 4 minutes. Drain. Spoon 1 teaspoon butter mixture over each ear of corn.

KALE GRATIN AND BASMATI RICE (from Mad Mares Cookbook)
2 cups vegetable stock
1 cup diced red pepper
1 cup corn kernels
1 1/4 cups uncooked basmati rice
1 tsp dried thyme
4 lbs kale or other greens (mustard, turnip, collards)
1 1/4 cups skimmed ricotta
2/3 cup grated Parmesan cheese
1/2 tsp salt
Fresh ground pepper, to taste
1/2 cup fresh bread crumbs
Olive oil spray

Combine stock, pepper, corn, rice, and thyme in saucepan. Bring to boil. Cover and simmer on low until rice is tender, about 15 minutes. Set aside. Preheat oven to 400 degrees. Wash greens and remove stems. Cover and cook in large pot over medium heat until greens wilt, about 5 minutes. (Water on leaves should be enough.) Drain and coarsely chop. Fluff rice. In large bowl, combine greens, rice mixture, ricotta, half of the Parmesan, salt, and pepper. Place in oiled, 2-quart gratin dish. Sprinkle with remaining Parmesan and bread crumbs and spray well with oil. Bake 30 minutes until golden.

BOWTIES WITH BASIL, CILANTRO, SPINACH AND GOAT CHEESE SAUCE (from www.epicurean.com) Serves 4

1 lb bowtie pasta

1 cup lightly packed basil leaves

3/4 cup packed cilantro or mint leaves

1/2 cup steamed fresh spinach, well drained

1/2 cup freshly grated Parmesan cheese

2 Tbsp butter, softened

2 cloves of garlic, minced

1 1/4 tsp sea salt

1/2 tsp freshly ground black pepper

6-8 ounces goat cheese

Bring a large pot of salted water to boil and cook the pasta to your liking. While the pasta is cooking, combine the basil, cilantro, spinach, Parmesan, butter, garlic, salt and pepper in a food processor and process until smooth. Add the goat cheese and pulse until well mixed with the other ingredients. When the pasta is cooked, drain, but reserve 1-2 tablespoons of the cooking water. Combine the hot pasta with the processed ingredients and the cooking water in a large bowl. Mix until the pasta is coated well. Serve and make sure you have salt and pepper on the table to season to taste.