2019 Solstice Share

Tantre Farm CSA Newsletter
SOLSTICE SHARE
Dec. 21, 2019

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.  We are proud to share this collaboration of the Brinery, Garden Works, Harvest Kitchen, Raterman Bread, and NOKA Homestead for this unique collaborative Solstice celebration, so please find ways to support them through their many locations as well.  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 and storage roots in our moist, cool, root cellar basement.  This time has afforded us with many hours of time 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.

We will be distributing our Tantre vegetables in a 1 3/4-bushel wooden crate and our partner’s items will be in our half-bushel summer share box.  It might be helpful to bring some extra bags, boxes, or baskets, if you don’t want to bring the box and crate home. You can keep the box or return it at a later date to the Farm, the Food Hub, or to our market stall. We will have some extra bags available at the Hub and Farm locations, but not at Argus, Agricole, or Pure Pastures.  You will need to check off your name on the Pick Up List at the Washtenaw Food Hub from 9 AM-12 PM, Tantre Farm from 2-5 PM, Pure Pastures from 10 AM-5 PM,  Argus-Packard from 8 AM-5 PM, or Agricole from 9 AM-12 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 the Hub or Farm distribution site on Saturday, if you haven’t paid for your share yet. All CSA members at Pure Pastures, Argus, and Agricole will need to mail their payment to the farm, since we are not able to pick up payments at these sites. 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 on time, 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 Tantre vegetables, which you can always schedule to pick up at the Farm or the Ann Arbor Farmers Market on Saturdays from 7 AM-3 PM in December and on Saturdays in January from 8 AM- 3 PM.  If you have “liked” us on Tantre Farm’s Facebook page or Instagram, you will know when we are coming and what we are bringing, since we try to keep you updated when we can.  The People’s Food Coop and the 2 Argus Farm Stops of Ann Arbor and Agricole in Chelsea also continue to carry our vegetables throughout the winter and early spring, when hoop house spinach will be abundant!  
If you are interested in our Summer CSA shares for 2020, our online registration will be open sometime in January.   Stay tuned!  As of now we also have gift certificates available at the AA Farmers market for those who want to make a smaller gift amount to someone during this holiday time.

Thanks for buying locally and seasonally.  We wish you a sustainably rich and enlightened transition into light as we enter the end of 2019 and begin anew with 2020!                
–Deb and Richard

WHAT’S PART OF YOUR SHARE

DRIED HEIRLOOM BEANS (Soup Mix):  NOKA Homestead (www.nokahomestead) is a small CSA farm using organic methods in Gregory, MI.  You can find their food and more dried beans at the Dexter Farmers Market, both Arguses, and Agricole. Their soup mix is a blend of over a dozen heirloom beans (Christmas limas, peregion, Arikara yellow, and calypso, to name a few!), rich in flavor and texture.   Please contact former Tantre farmers, Noelle and Oscar, at nokahomestead@gmail.com for more information.
-How to use: Soak beans overnight before using. Then cook them up with onion, garlic, potatoes, carrots, celery, and your favorite broth for a delicious warming soup. Cooking time is 1-2 hours. 
-How to store: Bagged beans store well in a cool dry spot; your pantry is perfect! 

BEETS (Red Ace):   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.

SOURDOUGH HERB BREAD: This delicious flavorful bread is provided by Raterman Bread located in Chelsea using non-GMO flour and infused with a variety of herbs and dried tomatoes provided by Tantre Farm. The sourdough is extremely high hydration and is made fresh with no preservatives or additives. Other varieties and sizes are available at the Ann Arbor Farmers Market, the Chelsea Farmers Market, and Webster Farmers Market  during the summers and fall.  You can reach Nick Raterman at Nick.Raterman@gmail.com or on Facebook @RatermanBread.

CABBAGE (Storage No. 4): solid blue-green heads are round with a tapered base, have delicious, crisp leaves, and are capable of long-term storage into spring.
-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 (orange root, but shorter than other cultivars with greater girth and broad shoulders that taper towards a blunt, rounded tip; easily diced for use in canned or prepared foods), Malbec (smooth, uniform long red-skinned roots with consistent, rich red internal color for multiple uses as whole roots, sliced, or mini carrots; excellent carrot flavor for stews and vegetable dishes), and Purple Haze (bright purplish 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.

GARLIC (Music): a hardneck variety, identified by a stiff, woody stem running through the center of the bulb. Each bulb is tightly wrapped in layers of porcelain white, thin, papery skin and contains an average of 4 to 7 extra large cloves per bulb. You will find this in a net bag with the onions.
-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 (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

KOHLRABI (Kossak): Only the Food Hub and the Farm members will receive this, due to lack of space in the boxes!  If others at Argus, Pure Pastures, or Agricole want the kohlrabi you can stop at the farm anytime or the Ann Arbor Farmers Market on Saturdays to pick one up sometime in the next month.  Unfortunately we found that they were just too big to fit in boxes and these other sites do not have room for large, bulk items on the side.  This is a giant variety of kohlrabi for storage; up to 8-12 inches in diameter; delicious bulbous member of the cabbage family, that grows above ground; green skin and sweet, crisp, apple-white flesh; tubers and leaves are good sources of vitamins C and A, calcium, potassium, and fiber.
-How to use: good steamed and then mashed with potatoes, added to soups or stews, absolutely delicious raw in slaws (see newsletter recipe), or sliced in sticks with dip.
-How to store: keep in cold storage for up to 4 months

MICROGREENS (Pea Shoots or 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) OR 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 just around the corner from the Food Hub.   Garden Works operates year-round with several types of heirloom vegetables, wheatgrass, and other microgreens available throughout the year selling their produce at the AA Farmers Market, People’s Food Coop and both Argus Farm Stops. Contact Rob MacKercher at gardenworksorganic@gmail.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:  You will receive a mixed net bag of garlic and Copra (medium-sized, dark, yellow-skinned onions; excellent storage onion staying firm and flavorful after most other varieties have sprouted; highest in sugar of the storage onions; same sulfurous compounds that draw tears inhibit rot, so the more pungent the onion the longer it will store) and Red Zeppelin (medium to large, globe-shaped bulbs with deep red color and will store for six months or more under proper conditions).
-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.  Just cut out the bad part, chop up the rest of the onion and freeze.

POTATOES:  You will receive the following varieties of potatoes in a net bag 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), Kerr’s Pink (very pale skin and cream flesh; mealy, cooked texture, so makes a good specialty/salad potato variety; good roasted, mashed, or in salads),  and then an individual 3 lb. bag of Yukon Gold (yellowish brown skin with yellow dry flesh and pink eyes; long storage and good tasting; perfect baked, boiled, mashed or fried).
-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 RADISHES: These Daikons will be in a mixed net bag with watermelon radish; the 2 varieties of Daikons are Alpine (the smooth, attractive roots are large and white with green shoulders; looks like an overgrown green carrot, but with a slightly mild radish taste; crunchy and sweet texture; good macrobiotic root that is good for the gut) and 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, roasted, 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 with Daikons; 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.

MAPLE PECAN SQUASH PIE: Harvest Kitchen (www.harvest-kitchen.com) has created this custom-made, seasonal pie featuring Tantre butternut, Georgian candy roaster, and heart of gold squashes, roasted until tender and blended with organic milk, eggs, and spices in a light,  flaky, and golden crust laced with local maple syrup and toasted pecans. Harvest Kitchen produces their products in the kitchens at the Washtenaw Food Hub and sells at the Ann Arbor Farmers Market, Whole Foods, both Argus Farm Stops, and the new Agricole in Chelsea.  For more details about meal plans or gift ideas, contact Magdiale at info@harvest-kitchen.com.
-How to use: From the fridge eat at cold/room temperature or reheat in the oven covered with foil at 300 degrees for 10-15 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 90 days and are prebaked for your convenience. 

SAUERKRAUT:   We are pleased to offer you the Brinery’s Sauerkraut Storm Cloud Zapper (beets, cabbage, ginger). This sauerkraut is raw, unpasteurized, and traditionally fermented. This Brinery kraut is a cornerstone of health, both mentally and physically.  Steeped in the ancient art and necessity of fermentation, every jar carries the culture onward.  Filled with flavor and beneficial bacteria, your microbiome will thank you!  The Brinery is a local foods business at the Washtenaw Food Hub, specializing in naturally fermented local vegetables and operated by former Tantré farmer, 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 3 months 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.
Sauerkraut Background & Recipes:
www.timesunion.com/living/article/Sauerkraut-on-New-Year-s-a-Pennsylvania-tradition-561496.php
www.cooking.nytimes.com/recipes/1016892-sauerkraut-and-apples

WINTER SQUASH: You will receive the following:  
*Acorn (small, green ribbed squash with pale yellow flesh)
*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)
*Carnival (multicolor Sweet Dumpling with colorful patches and flecks of dark and light green, orange, and yellow; sweet flesh and edible skin)
*Heart of Gold (a sweet dumpling hybrid acorn squash; outer skin is cream colored with dark green stripes covering a fine-grained inner flesh that is orange when ripe; sweet rich flavor and can be baked, mashed or steamed)
-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, puree it, and freeze it in freezer bags for future use.

RECIPES

APPLE STUFFED SQUASH (There is a Season: Cooking with the Good Things Grown in Michigan)
2 Acorn or Jester 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.  Optional: Garnish with the Brinery’s Sauerkraut.

TANTRÉ FARM SLAW (A simple, easy salad!) Serves 4.
1 cup beets (2 medium ), grated
1 cup carrots (3-4 large), grated
1 cup kohlrabi, grated
1/2 cup watermelon radish and/or Daikon radish (1 or 2), grated
1 onion, chopped (optional)
sesame or sunflower seeds, toasted
olive oil or toasted sesame oil
lemon juice
salt and pepper to taste
Pea Shoots (optional garnish)

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.  Garnish with Pea or Sunflower Shoots. Note: Add other items such as shredded Brussels Sprouts, apples, 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.)
1 c. rainbow carrots, quartered or chunks
1/2 lb. unpeeled multi-colored potatoes, cut into chunks if large
1 watermelon radish and/or Daikon radish, julienned
1 c. beets, chunked
1 onions, sliced
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.  Optional: Serve with Raterman Bread.

KALE AND KOHLRABI SALAD (http://canolaeatwell.com/recipe/kohlrabi-and-kale-slaw)
4 cups kale, chopped
1-2 cups kohlrabi bulb, peeled and julienned
1/2 cup shredded carrots
1/2 cup dried cranberries
1/2 cup toasted pecans

Dressing
2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1 teaspoon honey
1 teaspoon minced garlic
1/4 cup olive oil
salt and pepper

Combine kale, kohlrabi, carrots, dried cranberries and pecans in a large bowl. In a small bowl whisk together red wine vinegar, Dijon mustard, honey, minced garlic, olive oil, salt and pepper.  Mix dressing with salad until well coated.  Refrigerate at least 2 hours before serving.  Optional: Garnish with Pea or Sunflower Shoots.

BEET AND CARROT PANCAKES (from Capay Organic Farm CSA “Farm Fresh To You” website)  Serves 8
1 1/3 cups (packed) coarsely shredded beets (2 medium)
1 cup coarsely shredded, carrots (2 medium)
1/2 cup thinly sliced onion
2 cloves minced garlic
1 large egg
1/2 tsp salt
1/4 tsp pepper
1/3 cup all purpose flour
3 Tbsp olive oil
Sour cream

Preheat oven to 300 degrees.  Place baking sheet in oven.  Combine beets, carrots and onion in large bowl.  Mix in egg, salt and pepper.  Add flour; stir to blend well.  Heat 1 1/2 tablespoons oil in heavy large skillet over medium heat.  Using 1/3 cup beet mixture for each pancake, flatten into pancake with your hands, and then put 4 pancakes into skillet.  Flatten with spatula, if need be, into a 3-inch round.  Cook until brown and cooked through, about 4 minutes per side.  Transfer pancakes to baking sheet in oven; keep warm.  Repeat with remaining beet mixture, making 4 more pancakes.  Serve pancakes with sour cream.  Serve with Brinery Sauerkraut!

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
1 1/2 c. cooked “NOKA Homestead” 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.  Serve with Raterman Bread.

BEET, CABBAGE, AND APPLE SLAW (from Washington Post, October 19, 2011)  Makes 5 cups or 6-7 servings
1-2 medium (12 oz) beets, cut into chunks
2 medium (about 1 lb) apples, cored, cut into chunks
1/2 head (about 2 cups) cabbage, or 2 cups kohlrabi, shredded
3 Tbsp champagne vinegar
1 Tbsp agave syrup (or other sweetener)
1 Tbsp Dijon-style mustard
1/4 tsp salt
1/4 cup extra-virgin olive oil
10 stems flat-leaf parsley, coarsely chopped, (1/2 cup packed)

Use a box grater or a food processor to coarsely shred the chunks of beet and apples and place in a large bowl.  Add the shredded cabbage to the bowl.  Whisk together the vinegar, agave syrup, mustard and salt in a liquid measuring cup or small bowl. Whisk in the oil and pour the dressing over the beet-cabbage mixture and toss to coat thoroughly.  Sprinkle the parsley over it all.  Cover and refrigerate for up to 2 days.  Serve chilled.  Optional: Garnish with Pea or Sunflower Shoots.

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. Optional: Garnish with Pea or Sunflower Shoots.

RUSTIC CABBAGE SOUP RECIPE (from www.101cookbooks.com)  Serves 4
1 Tbsp extra virgin olive oil
A big pinch of salt
1/2 lb potatoes, skin on, cut into 1/4-inch pieces
4 cloves garlic, chopped
1/2 large yellow onion, thinly sliced
5 cups stock
1 1/2 cups cooked NOKA Homestead beans
1/2 medium cabbage, cored and sliced into 1/4-inch ribbons
More good-quality extra-virgin olive oil for drizzling
1/2 cup Parmesan cheese, freshly grated

Warm the olive oil in a large thick-bottomed pot over medium-high heat.  Stir in the salt and potatoes.  Cover and cook until they are a bit tender and starting to brown a bit, about 5 minutes (it is ok to uncover and stir a couple times).  Stir in the garlic and onion and cook for another minute or two.  Add the stock and the beans and bring the pot to a simmer.  Stir in the cabbage and cook for a couple more minutes, until the cabbage softens up a bit.  Now adjust the seasoning–getting the seasoning right is important or your soup will taste flat and uninteresting.  Taste and add more salt if needed, the amount of salt you will need to add will depend on how salty your stock is (varying widely between brands, homemade, etc).  Serve drizzled with a bit of olive oil and a generous dusting of cheese. Optional: Serve with Raterman Bread.

BEET CHOCOLATE CAKE (from From Asparagus to Zucchini: A Guide to Cooking Farm-Fresh Seasonal Produce by MACSAC)  This is remarkably delicious and simple!
2 cup sugar
2 cup flour
1/2 tsp salt
2 tsp baking powder
1 tsp baking soda
1/4 cup oil
3-4 oz unsweetened chocolate
4 eggs
3 cup shredded beets

Combine dry ingredients.  Sift or mix well together.  Melt chocolate very slowly over low heat or in a double boiler.  Allow chocolate to cool; then blend thoroughly with eggs and oil.  Combine flour mixture with chocolate mixture, alternating with the beets.  Pour into 2 greased 9-inch cake pans.  Bake at 325 degrees for 40-50 minutes, or until knife/toothpick can be removed from the center cleanly.