Tantre Farm CSA Newsletter
WEEK #18 (LAST WEEK)
Sept. 22-28, 2019
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.
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. 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.
If you are new to our CSA, since you signed up with a prorated share, you can find all past newsletters on our website under the NEWSLETTERS tab.
THIS WEEK’S SHARE
GREEN BEANS (E-Z Pick): a round, tender, dark green, snap bean with good sweet flavor. See Week 8 newsletter for usage and storage tips.
RED ACE BEETS AND GREENS: round, smooth, deep red roots with sweet flavor and medium-tall, red-veined green leaves. See Week 6 newsletter for usage and storage tips.
BROCCOLI or CAULIFLOWER: You will receive Gypsy Broccoli (deep emerald green, tiny buds that are clustered on top of stout, edible stems; (well-domed and uniform with a medium-small, bead size and medium-sized stem) or Flame Star Cauliflower (pastel orange cauliflower with 25 more times the beta carotene than white cauliflower). See Week 5 newsletter for usage and storage tips.
NAPA CABBAGE: crinkly, thickly veined leaves, which are cream-colored with celadon green tips; unlike the strong-flavored waxy leaves on round cabbage heads, these are thin, crisp, and delicately mild; good source of vitamin A, folic acid, and potassium. See Week 4 newsletter for usage and storage tips.
CARROTS (Romance): blunt-tipped, deep orange roots with impressive flavor for a summer-harvested carrot; excellent greens this week! See Week 8 newsletter for usage and storage tips.
NO CORN: We were expecting corn for this week and discovered that this generation isn’t quite ready, but if you are continuing with the Extended Fall shares, we should have some for next week.
U-PICK FLOWERS (only available on the farm): You may pick 1 bouquet of 16 stems per household for “free” in the u-pick flower garden on the farm one last time or the first time, if you haven’t made it out to the farm until now. $5 for extra bouquet.
GARLIC: a bulb of several papery white cloves; believed to help in fighting infections, cancer prevention, bolstering the immune system, etc. See Week 8 newsletter for usage and storage tips.
FRESH HERBS: In general, store herbs upright with cut stems in 1 or 2 inches of water and refrigerate for up to 1 week or wrap in slightly dampened cloth or plastic bag and store in refrigerator. You may CHOOSE ONE bunch (NOT one bunch of each) from the following:
-Cilantro: the flat, delicate, lacy-edged leaves and stems of the coriander plant, which look a lot like flat-leaf parsley, but has a distinctive, almost citrus fragrance that lends itself to highly spiced foods, such as tacos, salsas, soups, stews, and salads.
-Lemon Balm: these fragrant lemon-minty leaves make a delicate herbal tea, served hot or cold; good addition to lettuce or fruit salads and ice cream; nicely paired with grilled fish or lamb and tossed with steamed vegetables; also aids in depression and nausea.
-Italian Flat-Leaf Parsley: Flat leaf or Italian is used primarily in cooking because of its more robust flavor; flat, glossy, dark green leaves have a 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.
-Sage (an herb from an evergreen shrub in the mint family with long, narrow, grayish-green leaves; a musky aroma and a warm and spicy taste; used in making sausages, stews, breads, and teas; enhances meats, vegetables, salads, pickles, and cheese)
-French Sorrel: slightly tart, lemon-flavored green shaped like spinach; excellent for salads, soups, and sauces; can be used in omelets, breads, dressings, or cooked as a side dish.
LETTUCE: You will receive Green or Red Leaf lettuce and/or Romaine lettuce. See Week 1 newsletter for usage and storage tips.
ONIONS: You will receive 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 7 newsletter for usage and storage tips.
ASIAN PEARS: this apple-shaped fruit has a speckled olive green to pale yellow, smooth skin with white-flesh that is sweet, firm, crisp, juicy and aromatic; favored across the world for their crunchy texture and sweet flesh.
-How to use: best eaten raw or baked, can be sliced in salads, hot cereals, yogurts, stuffings, sauces, or butters.
-How to store: ripening can occur either at room temperature or in the refrigerator; remove from refrigerator several days before eating
SWEET 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), Red Knight Bell (big, blocky, thick-walled, green-to-red pepper with sweet flesh), Cornitos (exceptionally sweet, smaller versions of Carmen , but can be bright yellow or red when ripe; “bull’s horn” pepper type), Lipstick (sweet, cone or heart-shaped peppers with juicy, thick flesh; delicious in salads and salsas, but also great for roasting) or Green Bell Peppers (large blocky cells with fruity, slightly sweet flavor with green skin). See Week 13 newsletter for usage and storage tips.
POTATOES: You will receive Yukon Gold (yellowish brown skin with yellow dry flesh and pink eyes; long storage and good tasting) and 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). See Week 8 newsletter for usage/storage tips.
RADISHES (Pink Beauty): pink-colored root with mild, spicy flavor. See Week 2 newsletter for usage and storage tips.
U-PICK RASPBERRIES (only available on the farm): Come to the farm and pick a pint for yourself as part of your share. $4/extra pint.
WATERMELON: You may choose from Sorbet Swirl (tasty sweet flesh has beautiful pastel swirls of red and yellow; average 10 pound fruits are round to oval with 8-inches diameter)., Sunshine (8-10 pound oval-rounded fruit; green-striped shell with bright yellow flesh, which is brittle, juicy, and very sweet), OR Dark Belle (dark-green skin, bright-red flesh, oblong 5-7 lb. fruit with thin rind, and very sweet flavor). See Week 10 newsletter for usage and storage tips.
WINTER SQUASH (Butternut): light, tan-colored skin; small seed cavities with thick, cylindrical necks; bright orange, moist, sweet flesh; longest storage potential of all squash. See Week 15 for usage and storage tips.
1. LAST WEEK OF THE SUMMER CSA, so RETURN YOUR SHARE BOXES: This means Sept. 25 (Wed.), Sept. 27 (Fri.), and Sept. 28 (Sat.) are the last distribution days for our Summer Shares, but please feel free to continue with our Extended Fall CSA program. See below for details.
2. STILL ROOM: “EXTENDED FALL CSA” SHARE REGISTRION IS OPEN: This year we are providing a 4-week share, which runs from Sept. 29 – Oct. 26 for $140 celebrating all the bounty of the fall vegetables! The link for online registration is http://tantrefarm.csasignup.com. Please sign up by Saturday, Sept. 28 for all 4 weeks. Please go to our website for more information. We are prorating these shares as well, so if you need to miss a week of the Extended Fall CSA, just send us an email, and we will register you for the weeks you will receive a share. Hope to share more of this abundant fall harvest with you throughout October! Tell your friends and family!! Due to outside exposure of potentially cold-damaging temperatures in October, we will not have Fall Shares at the Chelsea Farmers Market or at MOVE, since we have no way to protect these shares from the Oct. elements, so please choose alternate pick up locations. All other sites are the same. We might add AGRICOLE as a NEW pick up location, so more details soon.
3. LAST ONE! EDIBLE & MEDICINAL PLANT WALK Sept. 25 from 6-8 PM: We are offering our last Wed. plant walk at Tantre Farm with the guidance of our local foraging expert, Rachel Mifsud. On these leisurely walks we will be looking for edible, medicinal, and otherwise useful plants and mushrooms. The cost is $15 for Tantre CSA members or $20 for nonmembers. Kids 12 and under FREE! You may bring cash, check or pre-register at https://squareup.com/store/willforageforfood
4. THANKSGIVING CSA on November 23: This CSA is NOT open for registration just yet, because we are finalizing some new Pick Up locations, but we wanted to let you know to “save the date”, since it will open soon. A more detailed email notice will come to you in the next week or so. This share is a one time pick up of 60 to 80 pounds of produce for winter storage or to stock up on vegetables before the holiday for $125. This share will be available for pick up on the Saturday before Thanksgiving at the Ann Arbor Farmers’ Market from 7 A.M. until Noon, at Tantré Farm from 2-5 P.M, and other locations TBD.
5. PICK UP TIMES & LOCATIONS REMINDER:
*Ann Arbor Farmers’ Market (Wed.)—7 A.M. to 12 P.M.
*MOVE Fitness & Wellness Studio (Wed)—8 A.M. to 12 P.M.
*Farm (Wed.)—10 A.M. to 7 P.M.
*Washtenaw Food Hub (Wed.)—6 P.M. to 8 P.M.
*Pure Pastures (Wed.) (limited site) —10 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.
*Argus-Packard (Sat) (limited site)—10 A.M. to 6 P.M.
BUILDING BRIDGES WITH CARBON
by Richard and Deb
For all plants that grow, the bridge for soil minerals from soil to root is the carbon. Carbon creates a very efficient way for the minerals to flow into the plant. Without this ancient carbon of decomposed plant and animal matter, the plant can not absorb nutrients and soil minerals as efficiently. The more carbon that is present in the soil, the better and more available the nutrients are for the plant. For those of us who grow food, we are elementally dependent on the soil carbon cycle for the health of our gardens and our farms.
Even at this moment as we look out this window and listen to the ducks, which quack and quack incessantly as the breeze blows through the trees, our minds are carried away from the farm. We are wondering about all of the severe storms on the coasts and in the ocean, all the burning tundra of the north and all of the burning Amazon to the south, and we wonder how soon before so many more millions of people are displaced from their homes by severe weather brought on by too much carbon in the atmosphere. We are so dependent on carbon in the soil that it is ironic that the biggest environmental crisis on the planet is being caused by the carbon in the air. The rapidly accumulating carbon in the atmosphere seems to be causing the planet to heat up just like any farmer’s hoop house, which in turn is causing the ice caps to melt, changing ecosystems, changing weather patterns, and changing growing zones. This quickly advancing omnicide of all life seems to be caused by excess, human-produced carbon in the atmosphere. How do we move to a zero emissions culture and economy? Perhaps we should just crawl into a cave and take a vow of poverty, chastity, and humility, sitting in silence, and let the earth recover from all our extractive, industrial greed. Perhaps we could practice deep diaphragmatic breathing and meditation to heat our homes and focus our minds away from meaningless consumption. When can we invite the deep mystery of our being back into our consciousness and turn away from this frivolous world of money and distraction?
We are concerned for the welfare of all beings. We would like to encourage each person to look deeply within and make healthy choices for ourselves and our Mother Earth going forward. We will try to do the same. We are thankful to this earth and to all nature for providing us with so much sustenance. We are also thankful to you, the community of people who support local farms! We would especially like to express our heartfelt appreciation to our farm crew for all their hard work and long hours this past season even with a much smaller staff, so thanks to Chizo, Donn, Geoff, Tristan, Jordan, Andy, Mary Kate, Kirt, Mark, John, Kaitlin, and Lori!! Please feel free to contact us throughout the rest of fall and winter for any fall storage produce at the Farm or come visit us at the Ann Arbor Farmers Market every Wed. (until December) and Sat. (year round), Chelsea Farmers Market (every Sat. through Oct.), the new Agricole in Chelsea, Argus Farm Stop on Liberty or on Packard in Ann Arbor, and the People’s Food Coop in Ann Arbor throughout the winter. Hope to share our harvest with you again for our Fall/Winter 2019 CSAs or next Summer CSA for 2020.
**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, and many recipe ideas will pop up. Have fun searching! Lots and lots of ideas!