2017: Week 4, June 18-25

Tantre Farm CSA Newsletter
WEEK #4
June 18-25, 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.

THIS WEEK’S SHARE

GREENS ADVICE for the entire season: Please keep in mind that greens are especially prominent during this early part of the farm season, so basically, “It’s salad time!” If you’re not sure how best to enjoy your green, taste it. Greens can be eaten raw in a salad or lightly steamed or sautéed with garlic, green onions, or butter in order to mellow their flavor. They can also be tossed into a dish (such as soup or a smoothie) for an extra nutritional and flavorful boost.

ASPARAGUS: You will receive a bunch of green, purple, or white variety; each contains vitamins A, B, and C, as well as iron.
– How to use: serve raw, chopped in salads, or with dips. You can also steam, roast, grill.
– How to store: wrap in damp cloth and plastic bag, then refrigerate. Alternatively, bundle spears with rubber band and place upright in container with an inch of water.

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.
-How to use: use raw, steamed, sauteed, stir-fried, in casseroles, soups, pizzas, etc.
-How to store: store loosely in plastic bag for up to a week.

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.
-How to use: use raw, saute, bake, or braised; common in stir-fries and main ingredient in traditional kimchi; also eaten raw as a wrap for pork or oysters; the outer, tougher leaves are used in soups.
-How to store: refrigerate, tightly wrapped, up to 5 days.

GARLIC SCAPES: This popular and highly delectable flower top of a garlic plant has a slender green stem with a slight bulge at the bottom (resemble chives, except for the bulge and often curled); tender and milder in flavor than mature garlic, but can be substituted for garlic cloves in recipes.
-How to use: mild garlic flavor, so delicious chopped in salads, roasted, and sautéed.
-How to store: put in refrigerator in plastic bag for up to 2 weeks.

NO HERBS THIS WEEK! Due to the lack of rain on our farm, our herbs are taking longer to grow back, so we are letting our smaller patches of herbs recuperate this week.

KALE: You will receive Lacinato Kale (dark green, noncurled, blistered leaves, but heavily savoyed)
-How to use: for salads, soups, and light cooking in stir-fries
-How to store: keep in plastic bag or damp towel in refrigerator for up to 1 week.

LETTUCE: You will receive a few heads of lettuce, which may include Green Leaf, Red Leaf or Romaine.
-How to use: raw in salads, sandwiches, or use in soups
-How to store: refrigerate in plastic bag for 3-5 days.

GREEN ONIONS (Baby Red Onions): young shoots of red bulb onions with long green stalks and milder tasting than large bulb onions; full of great fiber and antioxidants, high in potassium and source of vitamins C and B-6.
-How to use: the bulb, flowers, and green leaves are edible; can be cooked, grilled, roasted whole as a vegetable; chopped in salads, soups, and other dishes for flavor.
-How to store: refrigerate in damp towel/plastic bag for 2-5 days.

SPICY SALAD MIX: You will receive a mixed bag of Arugula (an aromatic, bright salad green with a peppery mustard flavor) and Spicy Greens (an amazing, mildly spicy, leafy salad mix of greens and reds with a wide variety of leaf shapes and sizes).
-How to use: used for salads and sauteing–cooks up quickly.
-How to store: refrigerate in plastic bag for 2-4 days.

SPINACH: You will receive a bag of this crisp, dark green leaf– best eaten raw or with minimal cooking to obtain the beneficial chlorophyll, as well as vitamins A & C; delicious flavor when juiced.
– How to use: toss in fresh salad, add to sandwiches, sauté, steam, braise, or add to crepes, quiche, lasagna, and soups.
– How to store: refrigerate with a damp towel/bag for up to 1 week.

STRAWBERRIES: red, conical fruit with tiny white flowers. This week each share will receive 1 or 2 quarts of this member of the rose family. We also will be offering u-pick this week. See Announcements.
-How to use: excellent raw, juicing, jam, pie, sorbet, in desserts
-How to store: Do not wash until you are ready to consume them. Place them on a paper towel in a tightly-covered container in the refrigerator for 2 to 3 days.

ANNOUNCEMENTS

1. 4th of July VACATIONS or OUT OF TOWN: Please remember to contact us at least by Saturday to make changes in pick up days or locations, especially with the 4th of July vacations coming up. Also keep in mind that changes need to be made within the same week (Sun.-Sat.), not into the next week of distribution. All changes can be made yourself on our website under the sign up link under Membership Actions on the registration page.

2. U-PICK STRAWBERRIES AT THE FARM IN CHELSEA: You may come to u-pick this week on Wednesday (10 AM- 7 PM), Saturday (3 PM – 7 PM), and Sunday (9 AM – 7 PM). We will be around all day on Wed., so no need to let us know you are coming, but it would be helpful to email, text, or call Deb 734-385-6748 so we know when you are coming on Saturday or Sunday, so we will be around the house or backyard. Reminder: It’s $4/qt. for members and $5/qt. for nonmembers. Please bring your own containers or transfer them into donated berry containers at the Distribution Shed.

3. WEEDING VOLUNTEERS NEEDED: We have plenty of weeds to pull. If you are interested in helping out–even if it’s just for 10 or 15 minutes before you pick up your box at the farm, come join us. Please contact us any day of the week or evenings.

4. 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.

REFLECTIONS ON THE FARM
by Deb and Richard

The days are so much longer now, as they provide a luxuriant amount of light as we creep closer to the Solstice. We can get up earlier in the morning now to harvest asparagus and strawberries in the cool, early morning light, and we’re able to stay up several hours later to take care of special evening projects on the farm. The deer have been coming out from the woods at night to nibble the beet and carrot tops and a little bit of the lettuce—those tender, sweet vegetables become a delectable moonlight dessert. The past several weeks have afforded many clear nights of moonshine, which seem to drug the hills with a special grace. When we wake up at 3:30 AM to pack the truck for deliveries, it makes it very bright to walk the path past the chicken coop and peach trees to the Packing Shed. In contrast to the searing heat of the daylight sun, the gray light of the moon feels calm and welcoming.

We really haven’t had much rain for the past four weeks. Thankfully we have 4 wells, 3 ponds, and our faithful Chizo and his helpers, who are willing to set out and rearrange the hoses, the sprinkle pipes, and the drip lines. He has been monitoring the tomatoes, the peppers, the summer squash, the carrots, the strawberries, the asparagus, etc. to make sure that all the vegetables on the farm have just enough fresh, clean water. Thankfully he has kept this important project managed and organized, so that there are an abundance of tender, sweet vegetables for our share boxes. Last week it looked like we would get rain every day according to the weather forecast. It was as if our hopes for hydration had been answered! Then just as magically these predicted storms disappeared like a fancy card trick. So it seems that we just continue to dance through a particularly dry June, which is not altogether distressing. Although it requires extra work in watering, it has also allowed us less work in managing the weeds and given us extra time to neaten and tidy areas up on the farm.

We have returned to another season of familiarity: familiar projects and familiar weather patterns, some familiar community members and some familiar returning farm crew. For the past couple of years, we have observed a familiar family of foxes that reside in the hill of the stream bank. It’s been fun to watch the young ones grow and run along the paths and newly plowed fields of the farm hunting the rabbits. The appearance of these animals feels like a special gift. The turtles (and toads and frogs) are making their way out of the swamp mud to head for high ground to lay eggs. The people on the farm coming from many distant regions have also found their place to dig into the farm life–setting their roots, if only for a short time. Some come from the south. Some come from the north. Some come from the west. Some come from the east. They are trying to make the mysterious, magic dance of the farm begin again–this great journey around our most favorite star.

It is right, it should be so;
Man was made for Joy and Woe;
And when this we rightly know
Thro’ the World we safely go
Every Night and every Morn,
Some to Misery are Born,
Every Morn and every Night,
Some are Born to sweet delight.
Some are Born to sweet delight,
Some are Born to Endless Night.
–William Blake

RECIPES

SPINACH AND ASPARAGUS FRITTATA (from Capay Organic Farm CSA “Farm Fresh To You” website) Serves 4
Filling:
1 bunch spinach, washed and drained, with stems removed
1 lb asparagus, cut into 1-inch pieces
2 cloves garlic or garlic scapes, minced or mashed

Egg mixture:
8 eggs, beaten
3 Tbsp whipping cream or water
1/4 tsp salt
Pepper, to taste
2 Tbsp Parmesan cheese, shredded
Olive oil, to coat skillet

Preheat broiler. Mix ingredients well and pour into a greased 8-inch skillet and stir until set (about 5 minutes). Place under broiler for 2 minutes until top is golden brown. Cut into slices.

NAPA CABBAGE SALAD (from www.allrecipes.com) Serves 6.
1 head Napa cabbage
1 bunch minced green onions
1/3 cup butter
1 (3 oz) package ramen noodles, broken
2 Tbsp sesame seeds
1 cup slivered almonds
1/4 cup cider vinegar
3/4 cup vegetable oil
1/2 cup white sugar
2 Tbsp soy sauce

Finely shred the head of cabbage; do not chop. Combine the green onions and cabbage in a large bowl, cover and refrigerate until ready to serve. Preheat oven to 350 degrees. Make the crunchies: melt the butter in a pot. Mix the ramen noodles, sesame seeds and almonds into the pot with the melted butter. Spoon the mixture onto a baking sheet and bake the crunchies in the preheated 350 degrees oven, turning often to make sure they do not burn. When they are browned remove them from the oven. Make the dressing: in a small saucepan, heat vinegar, oil, sugar, and soy sauce. Bring the mixture to a boil, let boil for 1 minute. Remove the pan from heat and let cool. Combine dressing, crunchies, and cabbage immediately before serving. Serve right away or the crunchies will get soggy.

2017: Week 3, June 11 – 17

Tantre Farm CSA Newsletter
WEEK #3
June 11-17, 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.

THIS WEEK’S SHARE

GREENS ADVICE for the entire season: Please keep in mind that greens are especially prominent during this early part of the farm season, so basically, “It’s salad time!” If you’re not sure how best to enjoy your green, taste it. Greens can be eaten raw in a salad or lightly steamed or sautéed with garlic, green onions, or butter in order to mellow their flavor. They can also be tossed into a dish (such as soup or a smoothie) for an extra nutritional and flavorful boost. LOTS OF GREENS THIS WEEK!!

ASPARAGUS: You will receive a bunch of green, purple, or white variety; each contains vitamins A, B, and C, as well as iron.
– How to use: serve raw, chopped in salads, or with dips. You can also steam, roast, grill.
– How to store: wrap in damp cloth and plastic bag, then refrigerate. Alternatively, bundle spears with rubber band and place upright in container with an inch of water.

GARLIC SCAPES: This popular and highly delectable flower top of a garlic plant has a slender green stem with a slight bulge at the bottom (resemble chives, except for the bulge and often curled); tender and milder in flavor than mature garlic, but can be substituted for garlic cloves in recipes.
-How to use: mild garlic flavor, so delicious chopped in salads, roasted, and sautéed.
-How to store: put in refrigerator in plastic bag for up to 2 weeks.

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 5 options:
*Marjoram: a small and oval-shaped leaf, which is light green with a greyish tint. When fresh it is spicy, bitter, and slightly pungent with camphor-like notes, so often added to fish sauces, salads and dressings, tomato-based sauces, grilled lamb and other meats; goes well with vegetables including cabbages, potatoes, eggplant, and beans. It is usually added at the end of cooking to retain its delicate flavor or as a garnish. Traditionally, it was used in tea to cure headaches, head colds, calm nervous disorders, and to clear sinuses.

*French Sorrel: slightly tart, lemon-flavored green; excellent for salads, soups, and sauces; can be used in omelets, breads, or cooked as a side dish; leaves are shaped like spinach, but paler green in color; high in vitamin A; refrigerate in plastic bag for up to 3 days.

*Thyme– tiny green leaves used in meat and vegetable dishes and most casseroles, soups, stews, and medicinal teas, which soothe sore throats. Some of the herb has gone to flower, so some leaves are small, but the flowers are dainty and delicious for salads.

*Lemon Balm– these fragrant lemon-minty leaves make a delicate herbal tea, served hot or cold, and helps with depression, tension, or nausea; good addition to lettuce/fruit salads and ice cream; pairs well with fish, lamb, & tossed with steamed vegetables.

*Winter Savory: is a semi-evergreen, perennial herb; its strong spicy flavor goes well with beans and meat; medicinally it has antiseptic, aromatic, carminative, and digestive benefits, as well as relieves bee stings; fresh savory has a strong spicy-peppery flavor and resinous odor similar to fresh thyme; prior to widespread European use of long pepper and black pepper, savory filled a similar role in European cuisine.

KALE: You will receive Green Curly (well-ruffled, curly green leaves on green stems; this variety makes a good, roasted “kale chip”).
-How to use: for salads, soups, and light cooking in stir-fries
-How to store: keep in plastic bag or damp towel in refrigerator for up to 1 week.

KOHLRABI: delicious bulbous member of the cabbage family, that grows above ground; purple or green skin and crisp, apple-white flesh tubers and leaves are good sources of vitamins C and A, calcium, potassium, and fiber. Leaves are edible and cook like kale.
-How to use: remove outer skin and then good steamed or mashed, added to soups or stews, or delicious sliced and eaten raw with dip
-How to store: store in refrigerator for up to a month

LETTUCE: You will receive 2-4 heads of lettuce, which may include Green Leaf, Red Leaf or Romaine.
-How to use: raw in salads, sandwiches, or use in soups
-How to store: refrigerate in plastic bag for 3-5 days.

LETTUCE MIX (Wildfire): a beautiful bag of dark reds and vibrant greens including Green and Red Oakleaf, Green and Red Romaine, and Redleaf lettuces. Your lettuce has been rinsed once, but probably needs more washing. See Recipes for Smoothie ideas!
-How to use: raw in salads, sandwiches, or use in soups
-How to store: refrigerate in plastic bag for 3-5 days.

GREEN ONIONS (also called “Scallions”): young shoots of bulb onions with long green stalks and milder tasting than large bulb onions; full of great fiber and antioxidants, high in potassium and source of vitamins C and B-6.
-How to use: the bulb, flowers, and green leaves are edible; can be cooked, grilled, roasted whole as a vegetable; chopped in salads, soups, & other dishes for flavor.
-How to store: refrigerate in damp towel/plastic bag for 5-7 days.

SNAP PEAS: You will need to take 1 level pint of Sugar Snap Peas, a“round” pod of an edible-pod pea. If members take too much, then we will run out, so please take respectful amounts.
-How to use: Add peas to soups, stews, sautés, or stir-fries. Blanch or steam for 2-4 minutes only until color is bright green. Snap or snow peas can be eaten raw in salads or cooked quickly as in stir-fries or deep fry in tempura batter.
-How to store: Refrigerate in plastic bag for 4-5 days. If kept too long, their sweet flavor and crisp texture diminishes.

STRAWBERRIES: red, conical fruit with tiny white flowers. This week each share will receive 2 quarts of this member of the rose family. We also will be offering u-pick this week. See Announcements.
-How to use: excellent raw, juicing, jam, pie, sorbet, in desserts
-How to store: Do not wash until you are ready to consume them. Place them on a paper towel in a tightly-covered container in the refrigerator for 2 to 3 days.
-How to freeze: This is so easy to do for fresh berries! Freeze whole strawberries hulled and washed on cookie sheets and when frozen put in freezer bags.

ANNOUNCEMENTS

1. FAMILY FARM HIKE on June 14: Come join us for a guided monthly exploratory walk around Tantre Farm on Wednesday, the 14th, at 4 PM. We will have a guided tour for about a 45-60 minute hike around the farm for kids and adults. We will meet behind the Main House at the picnic tables in the back yard.

2. U-PICK STRAWBERRIES AT THE FARM starting this week: You may come to u-pick this week on Wednesday (after 10 AM), Saturday (after 2 PM), and Sunday (all day), but email us or call Deb 734-385-6748, so we know when you are coming. $4/qt. for members and $5/qt. for nonmembers. You can pick into our quart baskets to measure them, but to take them home, please bring your own containers or transfer them into donated berry containers at the Distribution Shed.

3. WEEDING VOLUNTEERS NEEDED: We have plenty of weeds to pull. If you are interested in helping out–even if it’s just for 10 or 15 minutes before you pick up your box at the farm, come join us. Please contact us any day of the week or evenings until dark. Thanks for volunteering!

4. PAYMENTS DUE: If you still owe money, it will be reflected on the check-in sheet, when you pick up your box.

5. CSA COOKBOOKS: We will have a handy cookbook for sale this season called “From Asparagus to Zucchini: A Guide to Cooking Farm-Fresh Seasonal Produce”. This $16 book includes an easy-to-follow format with vegetables listed from A to Z.

6. 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

HONEY THYME VEGETABLES (From Asparagus to Zucchini by MACSAC) Makes 3-4 servings.
4-5 cups fresh vegetables (kohlrabi, peas, asparagus, etc.)
2 Tbsp. melted butter
2 Tbsp. honey
1-2 Tbsp. minced fresh thyme or ½ to 1 tsp. dried thyme
Salt and pepper
Cut vegetables into 2-inch pieces. Cook vegetables in small amount of water until crisp tender. Drain very well. Combine melted butter, honey, and thyme; toss mixture with the veggies. Season with salt and pepper to taste. Serve immediately.

SPINACH STRAWBERRY SALAD (from From Asparagus to Zucchini: A Guide to Cooking Farm-Fresh Seasonal Produce by MACSAC) Sesame seeds
2 Tbsp sugar
Minced garlic or garlic scapes, to taste
2 Tbsp red wine vinegar
Dry mustard, to taste
Salt and pepper, to taste
1/4 cup salad oil
1 bunch spinach, cleaned and stemmed
1 cup strawberries, sliced or chunked
1 1/2 tsp fresh dill or 1/2 tsp dried
Toast sesame seeds in dry skillet or hot oven for several minutes, tossing often; let cool. Combine sugar, garlic, dry mustard, salt and pepper. Whisk in oil in thin stream. Toss with spinach, strawberries, dill, and sesame seeds. Serves 4.

FRESH STRAWBERRY DRESSING (from www.eatingwell.com)
1 cup strawberries, rinsed, hulled and sliced
1 Tbsp balsamic vinegar
3/4 tsp freshly ground pepper
1/2 tsp sugar
1/4 tsp salt
2 Tbsp almond oil or canola oil
Place strawberries, vinegar, pepper, sugar and salt in a blender or food processor; process until pureed, stopping once or twice to scrape down the sides. Add oil and process until smooth.
Note: Can store in a covered container for up to 2 days.

SAUTÉED KOHLRABI GREENS (By The Homemakers Test Kitchen)
1 bunch kohlrabi greens (about 1.5 lb) *Cooks like kale or collards.
1 Tbsp olive oil (or peanut oil)
1 cloves garlic or 2 garlic scapes, smashed
1/8 to 1/4 tsp salt
From 1 bunch of kohlrabi, strip leaves from the less-tender central stems. Blanch in boiling salted water until tender, about 3 minutes. Chill under cold water and drain; chop roughly. In skillet over medium-high heat, heat olive oil; fry garlic cloves and salt until garlic begins to color, about 1 minute. Add greens; sauté until heated through, about 2 minutes.

SNAP PEAS AND GARLIC SCAPES
3/4 lb snap peas, strings removed
4 garlic scapes, chopped to 1-inch lengths
2 Tbsp balsamic vinegar
2 Tbsp olive oil
2 Tbsp butter
Heat olive oil and butter together, and sauté garlic scapes and peas together until just crisp tender. Dress with balsamic vinegar and serve.

LETTUCE SMOOTHIES (You can always interchange the lettuce for any other kind of greens in your share box for a green smoothie!)
#1 (yields 1 quart)
1 cup strawberries, 2 bananas, 1/2 bunch lettuce, 2 cups water or fruit juice. Blend well.
#2 (yields 1 quart)
6-8 leaves lettuce, 1 banana, 1/4 cup blueberries, 2 cups water or fruit juice. Blend well.

2017: Week 2, June 4 – 10

Tantre Farm CSA Newsletter
WEEK #2
June 4-10, 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.

THIS WEEK’S SHARE

GREENS ADVICE for the entire season: Please keep in mind that greens are especially prominent during this early part of the farm season, so basically, “It’s salad time!” If you’re not sure how best to enjoy your green, taste it. Greens can be eaten raw in a salad or lightly steamed or sautéed with garlic, green onions, or butter in order to mellow their flavor. They can also be tossed into a dish (such as soup or a smoothie) for an extra nutritional and flavorful boost.

ARUGULA (Sylvetta): also known as “wild rocket” with more deeply lobed leaves and a more pungent flavor; an aromatic, bright salad green with a peppery mustard flavor
-How to use: add to salads, soups, and sautéed vegetable dishes
-How to store: very perishable, so use up quickly; store in plastic bag with a paper towel in refrigerator for up to 5 days.

ASPARAGUS: You will receive a bunch of green, purple, or white variety; each contains vitamins A, B, and C, as well as iron.
– How to use: serve raw, chopped in salads, or with dips. You can also steam, roast, grill.
– How to store: wrap in damp cloth and plastic bag, then refrigerate. Alternatively, bundle spears with rubber band and place upright in container with an inch of water.

GARLIC SCAPES: This popular and highly delectable flower top of a garlic plant has a slender green stem with a slight bulge at the bottom (resemble chives, except for the bulge and often curled); tender and milder in flavor than mature garlic, but can be substituted for garlic cloves in recipes. (See recipes at end of newsletter.)
-How to use: mild garlic flavor, so delicious chopped in salads, roasted, and sautéed. **7 great ideas for garlic scapes–www.seriouseats.com/recipes/2010/06/the-crisper-whisperer-what-to-do-with-garlic-scapes-recipe.html
-How to store: put in refrigerator in plastic bag for up to 2 weeks.

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 5 options:
*Chamomile— These small, daisy-like flowers are best known for making a soothing tea and can be used fresh; also the flowers make a pretty garnish and a flavorful addition to salads. This bundle can be dried upside down for 1 to 2 weeks, and then the flowers plucked and put into a jar for a restful, calming tea for later.
*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, pickles and teas. The flowers are edible and make nice garnishes and can be infused into a delicious vinaigrette! Some leaves may have some brown spots on them, which may be unsightly, but are fine to eat.
*Thyme– tiny green leaves used in meat and vegetable dishes and most casseroles, soups, stews, and medicinal teas, which soothe sore throats. Some of the herb has gone to flower, so some leaves are small, but the flowers are dainty and delicious for salads.
*Lemon Balm– these fragrant lemon-minty leaves make a delicate herbal tea, served hot or cold, and helps with depression, tension, or nausea; good addition to lettuce/fruit salads and ice cream; pairs well with fish, lamb, & tossed with steamed vegetables.
*Oregano—This member of the mint family is similar to marjoram, but not as sweet and more pungent, spicy flavor and aroma; good in soups and tomato-based dishes; medicinally can be made into tea for digestion difficulties.

KALE: You will receive Red Russian Kale (the stems are purple, and leaves are deep gray-green, purple-veined, flat, non-curled, and tooth-edged).
-How to use: for salads, soups, and light cooking in stir-fries
-How to store: keep in plastic bag or damp towel in refrigerator for up to 1 week

LETTUCE: You will receive 2-4 heads of lettuce, which may include Green Leaf, Red Leaf or Romaine.
-How to use: raw in salads, sandwiches, or use in soups
-How to store: refrigerate in plastic bag for 3-5 days.

GREEN ONIONS (also called “Scallions”): young shoots of bulb onions with long green stalks and milder tasting than large bulb onions; full of great fiber and antioxidants, high in potassium and source of vitamins C and B-6.
-How to use: the bulb, flowers, and green leaves are edible; can be cooked, grilled, roasted whole as a vegetable; chopped in salads, soups, & other dishes for flavor.
-How to store: refrigerate in damp towel/plastic bag for 5-7 days.

RADISHES: You will receive Easter Egg Radish (a beautiful mix of red, purple, pink, and white round radishes; crisp and mild flavor).
-How to use: raw, roasted, used in soups, sliced in salads, sandwiches, or stir-fries, grated in slaws; Radish greens (excellent source of vitamins A, C, and the B’s) delicious in soups or stir-fries.
-How to store: refrigerate in plastic bag/damp towel for 1-2 weeks.

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 and C and good source of riboflavin, calcium and iron) are edible!
-How to use: good in salads and soups; can be roasted, steamed, or sauteed.
-How to store: remove greens from turnip root and store separately in plastic bag in refrigerator for up to 3 days; roots can last up to 1-2 weeks in refrigerator.

ANNOUNCEMENTS

1. FAMILY FARM HIKE on June 14: Come join us for a guided monthly exploratory walk around Tantre Farm on Wednesday, the 14th, at 4 PM. Each month various community members will share their expertise in a guided tour for about a 45-60 minute hike around the farm for kids and adults. We will meet behind the Main House at the picnic tables in the back yard.

2. CSA COOKBOOKS: We will have a handy cookbook for sale this season called “From Asparagus to Zucchini: A Guide to Cooking Farm-Fresh Seasonal Produce”. This $16 book includes an easy-to-follow format with vegetables listed from A to Z.

3. 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.

INTRODUCING RICHARD, DEB, AND ARIANA….
Some of our articles may feature some of the regular workers on Tantré Farm throughout the coming weeks. Here are the owners of the farm, Richard Andres & Deb Lentz, and their daughter, Ariana.

Richard and Deb both grew up with a connection to farming and growing food. Richard grew up in Plymouth & Canton, Michigan. He had an early interest in farming, since he worked as a teenager picking corn for a local farmer. Then he started raising and selling strawberries, corn, and muskmelons on his parents’ property. He also worked at his friend’s farm, Garden Works, for a few years. Following that, he tended traditional, Asian-raised gardens at the Ann Arbor and Toronto Zen Buddhist Temples for a number of years. Finally, he bought Tantré Farm in 1993, and proceeded to make it certified organic. After that he began growing organic potatoes, winter squash, and garlic for wholesale orders, besides continuing full-time work as a timber-frame carpenter.

Deb grew up on a 160-acre beef farm in Lake City, Minnesota. She graduated from the College of St. Benedict in St. Joseph, Minnesota with an Elementary Education degree. She taught fourth through sixth grades in Central Minnesota and worked as a counselor at a Summer German Camp for the next 10 years. Then she met Richard in 1994, which led to their marriage in July of 1997. After that she taught first and third grade for several years in Napoleon, Michigan, until their daughter, Ariana, was born in 2001.

Richard is working as a full-time farmer now, and continues using his carpentry skills through the many maintenance and building projects of the farm. Now Deb publishes the newsletter and coordinates the communication and bookkeeping of the CSA. She also continues to enjoy teaching to groups who come to the farm for field trips, as well as, in area schools through Farm-to-School programs. Ariana is now completing ninth grade, working on the farm for the summer, and you may see her at the Chelsea Farmers Market on Saturday mornings. Both Richard and Deb enjoy the sense of community that running Tantré Farm creates for themselves and their daughter, as well as the many young interns/farmers who live and work on the farm, which provides the opportunity to serve the local community fresh, organic food.

RECIPES

GARLIC SCAPE – KALE PESTO
1 cup garlic scapes (about 8 or 9 scapes) cut into ¼-inch slices
3-5 leaves kale
1/3 cup walnuts, pecans, or pine nuts (toasting these adds a nice twist)
3/4 cup olive oil approx.
1/2 cup grated parmesan cheese
1/2 teaspoon salt
black pepper to taste

Place scapes, kale, and nuts in the bowl of a food processor and grind until well combined and somewhat smooth but not purely pureed. Slowly drizzle in oil and process until integrated but there is still some “chunkiness”. Transfer mix to a mixing bowl. Add parmesan, salt and pepper to taste. Makes about 1-1/2 cups of pesto. Keeps for up to one week in an airtight container in the refrigerator. Or transfer to an ice-cube tray and freeze to be defrosted and used one cube at a time at your leisure. The latter approach makes scape pesto available even in mid-winter, when it’s use can make a scrumptious dish.

ASPARAGUS GUACAMOLE
5-6 asparagus spears
1/4 cup cilantro, chopped
1/2 lime, juiced
2 green onions, sliced thin
1 clove garlic, minced or 1 Tbsp garlic scapes
1 tomato, seeded and diced
1 tsp Kosher salt

Break off woody ends of asparagus, blanch quickly and puree. Then add the rest of the ingredients to the pureed asparagus and puree the whole thing. Can be served on crackers, bread, or with vegetables.

LEMON BALM VINAIGRETTE Makes about 2/3 cup
1 Tbsp shallots, minced
2 Tbsp lemon balm, minced
1/2 tsp lemon zest
6 Tbsp fresh lemon juice
4 Tbsp white wine vinegar
1 tsp Dijon mustard
1 tsp brown sugar
8 Tbsp vegetable oil

Mix first 7 ingredients together, and then slowly blend in the oil. Mix well before serving. This is delicious on salads, especially fish or chicken salads. You can also marinate chicken or fish piece in this mixture before cooking. After cooking, serve the vinaigrette as a sauce.

GRILLED GARLIC SCAPES AND ASPARAGUS
Another great, and very different, way to showcase scapes is to grill them, tossed with a little olive oil, salt, and pepper, over direct heat for about two minutes. Flip them once, halfway through, and finish with an extra sprinkle of flaky salt and maybe a bit of lemon juice and zest. They’ll be charred in spots and just soft enough, and their flavor will have sweetened and mellowed dramatically. Asparagus spears can be added as a delicious grilled combination.

2017: Week 1, May 28 – June 3

Tantre Farm CSA Newsletter
WEEK #1
May 28-June 3, 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.

THIS WEEK’S SHARE

GREENS ADVICE for the entire season: Please keep in mind that greens are especially prominent during this early part of the farm season, so basically, “It’s salad time!” If you’re not sure how best to enjoy your green, taste it. Greens can be eaten raw in a salad or lightly steamed or sautéed with garlic, green onions, or butter in order to mellow their flavor. They can also be tossed into a dish (such as soup or a smoothie) for an extra nutritional and flavorful boost.

ARUGULA (Sylvetta): also known as “wild rocket” with more deeply lobed leaves and a more pungent flavor; an aromatic, bright salad green with a peppery mustard flavor
-How to use: add to salads, soups, and sautéed vegetable dishes
-How to store: very perishable, so use up quickly; store in plastic bag with a paper towel in refrigerator for up to 5 days.

ASPARAGUS: You will receive a bunch of green, purple, or white variety; each contains vitamins A, B, and C, as well as iron.
– How to use: serve raw, chopped in salads, or with dips. You can also steam, roast, grill.
– How to store: wrap in damp cloth and plastic bag, then refrigerate. Alternatively, bundle spears with rubber band and place upright in container with an inch of water.

BURDOCK ROOT (GOBO): looks like a long, slender, brown carrot with grayish-white flesh; VERY nutritious and medicinal; mild bittersweet flavor. (See feature article.)
– How to use: should be cooked first, but can be grated in salads, steamed or sauteed, in stews, soups, casseroles, or stir-fries.
– How to store: wrap in plastic bag and refrigerate or keep in hydrator drawer.

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.

** WEDNESDAY SHARES–All shares will receive Oregano for Wed.
Oregano— This member of the mint family is similar to marjoram, but not as sweet and more pungent, spicy flavor and aroma; good in soups and tomato-based dishes.

**FRIDAY/SATURDAY SHARES–You may CHOOSE ONE bunch (NOT one bunch of each) from the following 3 options:
-Thyme– tiny green leaves used in meat and vegetable dishes and most casseroles, soups, stews, and medicinal teas, which soothe sore throats. This herb has gone to flower, so the leaves are small, but the flowers are dainty and delicious. We needed to clear the bed anyway, and instead of throwing it out, have it as an option.
-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, tension, or nausea.
-Oregano—See above for detailed description.

LETTUCE: You will receive 2-4 heads of lettuce, which may include Green Leaf, Red Leaf or Romaine.
-How to use: raw in salads, sandwiches, or use in soups
-How to store: refrigerate in plastic bag for 3-5 days.

GREEN ONIONS (also called “Scallions”): young shoots of bulb onions with long green stalks and milder tasting than large bulb onions; full of great fiber and antioxidants, high in potassium and source of vitamins C and B-6.
-How to use: the bulb, flowers, and green leaves are edible; can be cooked, grilled, roasted whole as a vegetable; chopped in salads, soups, & other dishes for flavor.
-How to store: refrigerate in damp towel/plastic bag for 5-7 days.

POTATOES (Russian Banana Fingerlings): 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. You will receive these “old buddies” potatoes that have been over-wintered in our timber frame root cellar; possibly slightly less firm than a new potato, but good for cooking in any way suggested below.
-How to use: good baked, boiled, roasted or in salads
-How to store: keep unwashed in cool, dark place in paper bag; ideal temperature is 38-40 degrees with 80-90 percent humidity, but no condensation; a basement or very cool closet will work.

SPINACH: You will receive a bag of this crisp, dark green leaf– best eaten raw or with minimal cooking to obtain the beneficial chlorophyll, as well as vitamins A & C; delicious flavor when juiced.
– How to use: toss in fresh salad, add to sandwiches, sauté, steam, braise, or add to crepes, quiche, lasagna, and soups.
– How to store: refrigerate with a damp towel/bag for up to 1 week.

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 and C and good source of riboflavin, calcium and iron) are edible!
-How to use: good in salads and soups; can be roasted, steamed, or sauteed.
-How to store: remove greens from turnip root and store separately in plastic bag in refrigerator for up to 3 days; roots can last up to 1-2 weeks in refrigerator.

ANNOUNCEMENTS

1. ANY CHANGES in your address, phone, e-mail, or of misspelled names on any mailings or Pick Up Lists at Distribution Sites? Please let us know as soon as possible.

2. FAMILY FARM HIKE on June 14: Come join us for a guided monthly exploratory walk around Tantre Farm on Wednesday, the 14th, at 4 PM. Each month various community members will share their expertise in a guided tour for about a 45-60 minute hike around the farm for kids and adults. We will meet behind the Main House at the picnic tables in the back yard.

3. PAYMENTS DUE: If you still owe money, it will be reflected on the check-in sheet, when you pick up your box. If you believe there has been some mistake, or have any questions, please call or e-mail us. Please finalize payments due within the month of June, unless alternate arrangements are made.

4. MISSED PICK UP: If you don’t pick up or forget to come, you will have one day to come to the farm to get your share before it will be taken apart or donated after any distribution. Please call or email, so we know what happened.

5. CSA COOKBOOKS: We will have a handy cookbook for sale this season called “From Asparagus to Zucchini: A Guide to Cooking Farm-Fresh Seasonal Produce”. This $16 book includes an easy-to-follow format with vegetables listed from A to Z. We will have a limited number of these cookbooks available, so if you are interested in purchasing these books, and they are no longer at your site, please let us know to make a bulk order.

6. 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.

BURDOCK ROOT IS MEDICINAL & TASTY!
*Every week we try to write a feature article, which can be informative or purely reflective. Sometimes some of our farm crew or other CSA members will contribute their thoughts or their research as well. Perhaps you will find this information interesting and useful or these musings/reflections entertaining and thought-provoking each week. Enjoy!

The burdock root is an unusual vegetable in this country (although it grows wild throughout much of Europe and the United States). Also known by its Japanese name, Gobo, the burdock root is native to northern China and Siberia.

It has predominantly been an important vegetable in Japan, cultivated there since the 10th century. The Japanese believe Gobo to be a strong blood purifier, a support to healthy liver function, a tonic after sickness, and an aid to arthritis and skin diseases.

The burdock root belongs to the specialty market in this country, mostly found in Asian groceries. Most Americans are familiar with burdock as a common weed with annoying ëburrsí. They stick literally to anything, especially clothing and fur that transports their opportunistic seed pod to a new location. The tenacious ëburrí supposedly inspired the inventor and creator of Velcro.

Nutritionally, the burdock root offers a wealth of minerals, such as iron, chromium, magnesium, silicon, calcium, and potassium in a very high fiber package.

To prepare burdock root, scrub the root well to remove soil and tiny root hairs, but you do not need to peel, unless you desire it. The skin contains the flavor and the nutrition. The roots must be cooked. Shred or thinly slice to insure tenderness. When cooking with other vegetables, add burdock first and cook until almost tender before adding the others. Add burdock to soups, stews, or a broth. Steam and serve hot, dipped in soy sauce.

RECIPES

SIMPLE ROASTED ASPARAGUS WITH BALSAMIC GLAZE (from “Detroit Free Press” May 24, 2015)
1 1/2 lb. asparagus (trimmed & washed)
1 1/2 Tbsp. olive oil
1/4 tsp. salt
1/8 tsp. black pepper
vegetable oil cooking spray
1/3 cup balsamic vinegar
2 Tbsp. brown sugar
2 to 3 lemon wedges, optional

Preheat oven to 375 degrees. Place asparagus on large baking sheet, drizzle with oil, season with salt and pepper, and toss to coat. Spread out spears on baking sheet, and roast for 10 to 15 minutes, turning once. Meanwhile to prepare the glaze, mix vinegar and brown sugar in a small saucepan over medium heat, stirring constantly until sugar is dissolved. Reduce heat to low and simmer until glaze is reduced by half, about 5 to 8 minutes. Glaze should coat the back of a spoon. Transfer to serving dish and if desired, sprinkle spears with lemon juice wedges. Drizzle with balsamic glaze and serve.

KINPIRA GOBO (SPICY BURDOCK ROOT SAUTE) Serves 4
3 med burdock roots
1 carrot
1 Tbsp tamari or soy sauce
1 tsp rice wine or apple cider vinegar
1 1/2 tsp honey
1 Tbsp sesame oil
1/4 tsp hot pepper flakes
2 tsp toasted sesame seeds

Scrub burdock root. Cut into 2-inch matchstick pieces. To remove bitterness, soak pieces in water for 20 minutes. Change water and repeat 2 times. Peel carrot and cut into 2-inch matchsticks. Mix soy sauce, vinegar, and honey. Stir-fry carrot and burdock for 3 minutes. Add pepper flakes and cook 30 seconds. Add sauce mixture and cook 1 minute. Serve garnished with toasted sesame seeds.

YOUNG TURNIP SALAD WITH APPLES AND LEMON DRESSING (from Farmer John’s Cookbook by John Peterson and Angelic Organics) Makes about 2 cups.
1 cup grated raw young turnips (about 2-4 medium/small turnips)
1 cup peeled and grated tart apples (Granny Smith–about 1 large apple)
1/2 cup finely chopped fresh parsley
3 Tbsp fresh lemon juice
1 Tbsp vegetable oil
Salt and freshly ground black pepper, to taste

Toss the turnips, apples, parsley, lemon juice, and vegetable oil in a large bowl. Season with salt and pepper to taste. Cover and refrigerate for 1 hour.
*Note: For a sweet treat, try tossing in some raisins, or top with chopped and freshly toasted pecans or walnuts.

2016 Solstice Share

TANTRÉ FARM CSA NEWSLETTER
Solstice Share
December 17, 2016

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. It is a unique moment for us to mark this collaboration of the Brinery, Garden Works, Ginger Deli, Locavorious, 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. This share truly represents the best proportion of nutrition, flavor, texture and health of the winter storage crops. We hope this food will contribute to a happy, healthy feast for you and your family.

**PLEASE READ THIS! With the wintry weather forecast for tomorrow, please drive safely. If you have to reschedule picking up your share on Sunday, please let us know. Both distribution sites are able to have the shares sit for another day until you can get there, if need be. Please have the courtesy to email or text/call Deb’s cell phone at 734-385-6748, so we know what your situation is, so we don’t have to track you down.
We will be distributing the vegetables for this share as 1 crate of squash, 1 1/9 bushel box of a vegetable medley, and several other items on the side, such as kale, a Brussels sprouts stalk, Tarbais beans, The Brinery’s jar of sauerkraut, Locavorious’s frozen cranberries, Ginger Deli’s baguette, and Garden Works’s pea shoots. This means that it might be helpful to bring some extra bags, boxes, or baskets. We will have some boxes or bags available, but we would like to encourage you to provide your own. You will need to check off your name on the Pick up List at the Washtenaw Food Hub from 9 AM until Noon and Tantre Farm from 2 to 5 PM, when you arrive. Please ask for help if you need any help loading, and of course 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. 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 feel free to contact us, if you are interested in squash, potatoes, radishes, cabbage, turnips, onions, etc., which you can pick up at the farm or the Ann Arbor Farmers Market. After the Solstice Distribution on Dec. 17, 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 Argus Farm Stop 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 2017, our online registration should be ready some time next week. 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.

Thanks for buying locally and seasonally. We wish you a sustainably rich and enlightened transition into light as we enter the end of 2016 and begin anew with 2017!
–Deb and Richard

WHAT’S PART OF YOUR SHARE

BAGUETTE: This beautifully wrapped, long, thin, crusty bread comes from Ginger Deli (www.gingerdeli.com), a Vietnamese deli in downtown Ann Arbor that packs colorful flavors with a dash of style. Te Phan and crew are the newest kitchen tenants of the Washtenaw Food Hub. Such wonderful aromas come daily from the kitchens! Check them out!
-How to use: sandwiches, garlic bread, croutons, etc.
-How to store: place in plastic bag or container at room temperature
-How to freeze: wrap tightly in aluminum foil or place in plastic bag. Then store in freezer.

TARBAIS BEANS: (also called “haricot tarbais”) You will receive these in brown pods, which have plump, snowy-white seeds and are a traditional, white, cassoulet bean in France with a thin skin and subtle flavor, so incredibly tender when boiled. They also can be saved as seeds to be planted in the spring as a pole bean.
-How to use: good in soups, bean dips, cassoulet, etc.
-How to store: If storing the beans, you may shell them in a bowl and store them in glass jars or store them in their pods in paper bags.

BRUSSELS STALKS: You will receive a stalk 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 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; 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 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) 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; stores best in near freezing conditions around 32 degrees and 95% humidity.

CRANBERRIES: We have a special treat this year of a 12 oz. bag of frozen Michigan cranberries from Tantre Farm member and Locavorious founder, Rena Basch. Locavorious (www.locavorious) is a Winter CSA, which provides locally-grown frozen fruits and vegetables 4 times during the winter months, and is a long time kitchen tenant of the Washtenaw Food Hub. They also sell their frozen produce at other locations including the AA Farmers Market.
-How to use: sauces, breads, muffins, desserts, and salads
-How to store: Keep frozen in the freezer until ready to use.

GARLIC (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: 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: 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 or damp towel in refrigerator for up to 1 week

MICRO-GREENS: You will receive 2 clamshells of pea shoots (which are extremely high in vitamins A & C and calcium) from Garden Works Organic Farm. 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, and wheatgrass, sunflower shoots and other microgreens available throughout the year. Garden Works sells produce at the AA Farmers Market. Contact Rob MacKercher at gardenworksannarbor@yahoo.com.
-How to use: use as a salad, blended with chopped radishes, turnips, and cabbage, excellent garnish as a soup, sooo yummy and tender!
-How to store: store in the refrigerator for up to a week.

ONIONS (Patterson): These are shallot-size, blocky bulbs with dark yellow skin and thin necks; excellent storage onion.
-How to use: good in French onion soup, great for salads, soups, sandwiches, slices, grilled, or roasted to a caramelized texture.
-How to store: can last for 6 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, ready to go, and great way to store onions!

POTATOES: You will receive the following varieties of potatoes 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), French Red Fingerlings (dark rose-red skin and yellow flesh; creamy taste and firm texture, excellent roasted or boiled), 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 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 RADISH: You will receive K-N Bravo (looks like an overgrown purple carrot with internal color ranging from pale purple to white with purple streaks; good, sweet, eating quality) and White Daikon (looks like an overgrown white carrot, but blunt-tipped on end, with a lightly mild, radish taste).
-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: an heirloom Chinese variety; large, 2-4”, round radishes with unique dark magenta/pink flesh and light green/white skin along with a sweet, delicious taste.
-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: This year The Brinery is providing “Rust Belt Sauerkraut” for your probiotic pleasure. It is a ruby colored, robust and toothsome kraut for this sacred solstice sunrise! The ingredients are red cabbage and sea salt. Longtime Washtenaw Food Hub kitchen tenant, The Brinery is a local foods business, specializing in naturally fermented local vegetables and operated by long time Tantré farmer, David Klingenberger. For more information, please visit www.thebrinery.com.

SOLSTICE ROOT SALAD: We have assembled a specially-made salad of freshly shredded orange carrots, daikon radishes, watermelon radishes, white turnips, and kale, lightly dressed with a small amount of red wine vinegar, sea salt, & a dash of turmeric. This is a salad laden with nutrition and a rainbow of enticing, crunchy flavors.
-How to use: use as a fresh salad, paired with your favorite food; or let it marinate for a few days and spread it on a sandwich or toss it as a garnish on your soup; you can even roast it.
-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.

WHITE TURNIPS (Hakurei): a white salad turnip with round, smooth roots with a sweet, fruity flavor and a crisp, tender texture
-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)
*Buttercup Kabocha (green, blocky, with a gray “button” on the blossom end; thick, dry, deep orange flesh; medium-dry and sweet; very dry at harvest, sweeter after a few weeks; 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 (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, 1 1/2-2 1/2-lb. fruits are about half the size of a normal pie pumpkin.)
*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)
-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: Keep for several months (depending on the variety) 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.

RECIPES
**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!

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

BRUSSELS SPROUTS & CARROT SALAD (Moosewood Restaurant Daily Special)
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)
Vinaigrette Dressing:
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. Serves 4-6.

BRAISED DAIKON (from Winter Harvest Cookbook)
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. Serves 4.

CARROT CHIPS (Makes 4 servings) This is delicious!
Vegetable or olive oil (or spray)
1 pound large carrots, scrubbed clean (any amount will work)
Salt and pepper
Preheat the oven to 350 degrees. Slice the carrots into 1/4-inch-thick rounds with a sharp knife. Place the carrot slices on a lightly oiled baking sheet, making sure their edges don’t touch. Drizzle with light amount of oil and toss; then season with salt and pepper. Bake 5 minutes, or until they begin to brown on the edges. Carefully turn the slices over, add more oil if needed, and season again with salt and pepper. Bake another 5 to 10 minutes, until crispy and beginning to brown. Place the chips on a paper towel-lined plate and serve immediately.

ROASTED WATERMELON RADISHES (www.myrecipes.com)
1 pound watermelon radishes, trimmed
3 tablespoons olive oil, divided
1 teaspoon coarse sea salt
Preheat oven to 375°. Cut radishes into wedges. Mix with 2 tbsp. oil and put in a 2-qt. baking dish. Roast radishes, stirring occasionally, until fork tender, about 1 hour. Drizzle with remaining 1 tbsp. oil and sprinkle with sea salt.

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. 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 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. Makes 6-8 servings.

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.

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.

THREE SISTERS STEW (Feeding the Whole Family by Cynthia Lair) This is so delicious!!
1 c. dried beans (Tarbais, pinto, black, etc.), soaked
3 c. water
2 cloves garlic
2 Tbs. fresh or 2 tsp. dry oregano
1 tsp. cumin seeds
1/2 tsp. cinnamon
1 Tbs. extra-virgin olive oil or ghee
1 med. onion or 2 small onions, chopped
1 1/2 tsp. sea salt
2-3 cloves garlic, minced
2-3 c. winter squash, cut in chunks
1 14-oz. can chopped tomatoes, or 2 cups fresh tomatoes
1 Tbs. chili powder
1 1/2 c. fresh or frozen corn
Drain soaking water off beans. Place beans, water, and garlic in a pot; bring to a boil. Cover and simmer until beans are tender (50-60 minutes) or pressure cook with 2 cups water (45 minutes). In a large pot, quickly dry toast oregano, cumin seeds, and cinnamon for about 30 seconds. Add oil, onion, salt, and minced garlic; sauté until onion is soft (5 minutes). Add squash, tomatoes, and chili powder and cook until squash is soft (about 20 minutes). Add a little water if mixture is dry. Add cooked beans and corn to squash mixture; simmer until corn is tender. Adjust seasoning to your taste.

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 and/or cabbage
1 1/2 c. cooked Tarbais 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.

CARROT PUDDING (from AllRecipes.com by Judith Nees)
1.5 pounds carrots, chopped
2 eggs
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.

SPICY SQUASH BROWNIES (Mad Mares Cookbook)
1 c. cooked and mashed winter squash
1 1/4 c. whole wheat or unbleached flour
1 c. brown sugar, firmly packed
1 tsp. baking powder
2 tsp. cinnamon
1 tsp. ground ginger
1/2 tsp. each–nutmeg, baking soda, & salt
1/4 c. buttermilk or sour milk
1/4 c. oil
1 tsp. vanilla
2 eggs, well beaten
1/2 c. chopped nuts
Combine all ingredients and beat well. Pour into greased 13” x 9” pan. Bake at 375 degrees for 30-40 minutes.

2016 Thanksgiving Share

TANTRE FARM CSA NEWSLETTER
Thanksgiving Share
Nov. 19, 2016

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 THANKSGIVING, EVERYONE!
It is the end of one season and the time for transitioning into the start of another. The end of the fall harvest finds us with a barn full of squash, garlic, and onions and a root cellar full of cabbages, potatoes and other roots ready to eat for the next several months. It is so important to rejoice in the abundance of this harvest! We are full with so many fine meals with friends to share the work and harvest. This Thanksgiving Share is a sampling of this year’s fall harvest and a testament to this year’s hardworking hands. Please bring bags or your own containers if you don’t want to take our boxes home or have to return them. We hope you enjoy this most abundant Thanksgiving Distribution.

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. 23, for any last minute Thanksgiving purchases, but NOT on Sat. Nov. 26. 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. 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. We also may attend a new Winter Farmers Market in Chelsea on Nov. 26 and into the following 2 Saturdays of December, but please pay attention to our Facebook page to find out. The People’s Food Coop and Argus Farm Stop of AA also carry many of our vegetables throughout the fall and winter.

If you are interested in our December Solstice CSA or Summer CSA shares for 2017, see our website for more details. Online registration will open soon. Also, we will be sending you a separate email as well to let you know when sign up is ready.

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.

Thanks for buying locally and seasonally. We wish you a safe, healthy, and enjoyable Thanksgiving!

–Deb, Richard & the 2016 Tantre Farm Crew

WHAT’S PART OF YOUR SHARE

ARUGULA: an aromatic, bright green, salad green with a peppery mustard flavor; rich in iron and vitamins A and C
-How to use: add to salads, soups, and sautéed vegetable dishes
-How to store: very perishable, so use up quickly; store in plastic bag in refrigerator for up to 5 days.

TARBAIS BEANS: (also called “haricot tarbais”) You will receive these in brown pods, which have plump, snowy-white seeds, which are a traditional white cassoulet bean in France with a thin skin and subtle flavor, so incredibly tender; can be saved as seeds to be planted in the spring
-How to use: good in soups, bean dips, cassoulet, etc.
-How to store: store dried tarbais beans in an air-tight container in a cool, dry place. Can be kept in paper bag in pods, until shelled.

BEETS: You will receive a bag of topless 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 a stalk 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 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, Red, and Purple): You will receive a mixed rainbow bag of these topless, frost-sweetened carrots with an orange variety called Bolero (orange, tender, excellent long-term, storage carrots with medium-long, thick, blunt roots), Nutri-Red (unique, coral-red roots, best cooked to deepen the color and improve the texture; excellent carrot flavor for stews and vegetable dishes), a beautiful purple variety of either Deep Purple (deep purple roots; excellent grated raw or cooked; taste very similar to their orange cousins and should be embraced for their nutritional powerhouse benefits such as extra antioxidants, which help prevent blood clotting and heart diseases; anti-inflammatory as well as anti-bacterial properties) or 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 either Romanesco (lime green, spiraled heads with pointed, spiraled pinnacles; crisp and mild) or Amazing (medium-sized, white heads with domed, solid curds).
-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.

CELERY: tall, crisp, glossy green stalks and leaves with a strong, celery flavor; contains vitamins A, C, B-complex, and E with some other minerals; also high in fiber and sodium; *Organic celery tends to be a darker green, since it’s unblanched like commercial celery. The darker green color indicates more minerals and vitamins, but also is a bit stronger, so you may want to use a little less than you normally would.
-How to use: typically eaten raw and used in salads; ribs and leaves can be added to casseroles, soups, stews, and stir-fries.
-How to store: refrigerate in plastic bag for up to 2 weeks; can be frozen in slices on a cookie sheet and then packed into freezer bags; celery leaves can be dehydrated and added to soups or stews.

GARLIC: You will receive about 10 to 12 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 choose between 1 bunch of Curly Parsley (curly, dark green leaves, often used as a garnish, but can be used the same as flat-leaf parsley) or 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; wonderful flavor enhancement for seafood, vegetables, stuffing, and savory breads. Rub sage, cracked pepper, and garlic into pork tenderloin or chops before cooking).
-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 Red Russian Kale (the stems are purple, and leaves are deep gray-green, purple-veined, flat, non-curled, and tooth-edged) and Siberian Kale (tender blue green, curly leaves, with a mildly sweet flavor).
-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.

BABY LETTUCE MIX (Wildfire): a beautiful bag of dark reds and vibrant greens including Green and Red Oakleaf, Green and Red Romaine, and Redleaf lettuces. Your lettuce has been rinsed once, but needs washing.
-How to use: raw in salads, sandwiches, or use in soups
-How to store: refrigerate in plastic bag for 3-5 days.

RED ONIONS (optional): The onions have not stored very well this year, so they may have some soft, brown segments in the center. Just pop that segment out, rinse it, and cut up the rest of the onion to use immediately or freeze in freezer bags. Onions will be optional for those, who don’t mind the extra work of cutting out the bad parts. This is 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 10 to 12 months if kept in a cold, dark place, but remove any ones starting to go soft from the others. **Easy to freeze in freezer bags: Just remove any bad parts, chop or mince and store in freezer bags. It’s ready to go for any soup, stew, stir fry, etc.

POTATOES: Everyone will receive a mixed bag of several varieties of potatoes including 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), Yukon Gold (yellowish brown skin with yellow dry flesh and pink eyes; long storage and good tasting; perfect baked, boiled, mashed or fried), French Red Fingerling (dark rose-red skin and yellow flesh; creamy taste and firm texture, excellent roasted or boiled), 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: You will receive K-N Bravo (looks like an overgrown carrot with internal color ranging from pale purple to white with purple streaks; good, sweet, eating quality) and White Daikon: looks like an overgrown white carrot, but blunt-tipped on end, with a lightly mild, radish taste.
-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

RADISHES: You will receive Easter Egg Radish (a beautiful mix of red, purple, pink, and white round radishes; crisp and mild flavor).
How to use: raw, roasted, used in soups, sliced in salads, sandwiches, or stir-fries, grated in slaws; Radish greens (excellent source of vitamins A, C, and the B’s) delicious in soups or stir-fries.
How to store: refrigerate in plastic bag/damp towel for 1-2 weeks.

WATERMELON RADISH: 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.
-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.

SAUERKRAUT: We are pleased to offer 2 jars of the Brinery’s Sauerkraut. Ingredients may include green cabbage, kale, onions, and sea salt. The Brinery is a local foods business, specializing in naturally fermented local vegetables and operated by long time 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.
*Recipe 1: http://www.saveur.com/article/Recipes/Turkey-with-Sauerkraut-Riesling-and-Pork-Sausages
**Recipe 2: http://cooking.nytimes.com/recipes/1016892-sauerkraut-and-apples
-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. This jar is not canned, so store in refrigerator.

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, so you’ve got some colorful, fall decorations for Thanksgiving or some delicious sources of flavor and nutrition coming your way! You will receive several 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; very dry at harvest, sweeter after a few weeks; dry storage)
*Black Forest Kabocha (smaller size kabocha; dark green, flat-round fruits; buttercup size with no button on end; orange flesh is medium-dry & sweet)
*Butternut (light, tan-colored skin; small seed cavities with thick, cylindrical necks; bright orange, moist, sweet flesh; longest storage potential of all squash)
*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)
*Sunshine Kabocha (red-orange, flat-round fruit with dry, sweet, bright orange flesh; excellent for baking, mashing, pies, and cheesecake!)
*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)
*Hooligan (mini pumpkins with white, green, and orange mottled skin color with smooth, orange flesh; sweet and slightly nutty flavor; perfect for cute, little soup bowls and stuffing)
-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/

RECIPES
**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.
4 baby or 2 medium beets, grated
3 large carrots, grated
1 watermelon radish, grated
1 Daikon radish, grated (if you like a little mild spice)
sesame or sunflower seeds, toasted
olive oil
lemon juice
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, lettuce. parsley, 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
3-4 onions, sliced
4 or 5 baby beets, halved or whole
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.

HARICOTS TARBAIS (from http://www.davidlebovitz.com/do-you-know-bea-1/) 4 Servings
8 ounces Haricots Tarbais beans (soaked overnight)
6 cups water
*Plus any of the following:
1 bay leaf
a few branches fresh thyme or savory (or a pinch of dried)
1 small onion, peeled and halved
2 cloves garlic peeled
1-2 whole cloves
1 carrot, peeled and diced
1-2 pieces of thick-cut bacon, diced in big pieces
(or add a big ‘ol ham bone if you’ve got one)
Put the beans in a big pot with the water, and other ingredients. Bring to a boil, then reduce to a simmer. Cook partially-covered for about 1 hour, or up to 2 hours, until the beans are tender. Add salt to taste during the last 30 minutes of cooking. If using a ham bone, as I did, pull any bits of meat off the bone and add them to the beans. The beans will turn a darker shade as they’re cooked, as mine did. Serve warm, drained of most of their liquid (which makes a nice base for soup), alongside braised or roasted meats, or poultry.

WINTER VEGETABLE CHOWDER (from 366 Simply Delicious Dairy Free Recipes by Robin Robertson) Serves 6.
1 tsp. canola oil
½ cup onion, chopped
½ cup celery, chopped
1 medium carrot, chopped
½ cup turnip, chopped
1 sweet potato, peeled and chopped (optional)
1 cup winter squash, peeled and chopped
½ cup sweet red pepper, chopped
1 tsp. garlic, minced
3 cups vegetable stock or water
½ tsp. minced fresh thyme, or 2 Tbsp. parsley, chopped
2 cups kale (arugula, turnip greens, cabbage)
1 cup unsweetened soymilk
Salt and pepper to taste
Heat the oil in a large saucepan over medium heat and cook onions, celery, turnip, and carrot for 5 minutes. Add sweet potato, squash, bell pepper, garlic, stock or water, and herbs. Reduce heat and simmer for 20 minutes or until vegetables are tender. Boil greens in lightly salted water for 3 to 5 minutes. Drain and set aside. Purée soup in a blender (or use a stick blender in saucepan) until smooth. Return to saucepan. Stir in the soymilk, cooked greens, and salt and pepper to taste. Slowly heat the soup, being very careful not to boil. Serve.

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
5 peppercorns
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 (or onion)
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.

GERMAN SWEET AND SOUR CABBAGE
1 head cabbage, shredded
1/4 cup vinegar
1-cup onion, chopped
2 cups water
1 apple, chopped
3 Tbsp. sugar
salt
Salt the shredded cabbage and let sit for a half hour. Add remaining ingredients and simmer covered for one hour until cabbage is tender. Serve.

MAPLE SAGE DRESSING
2 large shallots or 1 small onion
6 cloves garlic
4 T. chopped, fresh sage
1 oz. lemon juice
3 oz. red wine vinegar
3 oz. maple syrup
1 sprig rosemary
salt and pepper to taste
Blend all ingredients together. Drizzle in 2 cups of oil and +/- 3 oz. of water to adjust consistency.

GREEN KALE SMOOTHIES
**Additional note: You can always interchange the greens to whatever is on hand. Also, you can interchange water for fruit juice. Also, pitted dates add sweetness.

2 apples or pears
5 leaves of kale
1 cup frozen strawberries
1/2 bunch of parsley
2 cups water
Blend well. Makes about 1 quart.

COOL & CRUNCHY RADISH AND TURNIP SALAD (from “Eggs on Sunday”) Serves 2.
8-12 small radishes, thinly sliced
3 small salad turnips, thinly sliced
1/4 teaspoon toasted sesame oil
1/2 teaspoon rice vinegar
juice of half a lime
1 tablespoon chopped parsley
coarse kosher or sea salt, to taste
Combine all ingredients in a bowl, and stir gently, but thoroughly to combine and coat all the slices. Taste and season with salt (you’ll need salt — start with a little pinch and gradually add it until the flavors “pop” as much as you like.)

Ext. Week 3: October 30 – November 5, 2016

TANTRE FARM CSA NEWSLETTER
Extended Fall CSA Share
Week 3
Oct. 30-Nov. 5, 2016

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 often before the harvest, we may sometimes substitute some vegetables for others. **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 WEEK’S SHARE

ARUGULA: an aromatic, bright salad green with a peppery mustard flavor
-How to use: add to salads, soups, and sautéed vegetable dishes
-How to store: very perishable, so use up quickly; store in plastic bag with a paper towel in refrigerator for up to 5 days.

RED BEETS (Red Ace): round, smooth, deep red roots with sweet flavor and medium-tall, red-veined green leaves
-How to use: greens can be substituted for spinach and chard in recipes; roots good in soups, stews, roasted, boiled, steamed, and excellent grated raw into salads or baked goods.
-How to store: separate roots from leaves and store unwashed in plastic bags in refrigerator for up to 2 weeks; store greens wrapped in damp cloth in plastic bag for up to 1 week.

BROCCOLI: emerald green, tiny buds that are clustered on top of stout, edible stems.
-How to use: use raw, steamed, sautéed, stir-fried, soups, on pizza
-How to store: store loosely in plastic bag for up to a week

BRUSSELS SPROUTS: tiny, green cabbage heads with mildly pungent, mustard-like flavor.
-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: store unwashed in a plastic bag in fridge for 1 week.

CABBAGE: a sweet green cabbage; considered a beneficial digestive aid and intestinal cleanser
-How to use: good steamed, stir-fried, fermented into homemade sauerkraut, or chopped raw into salads or coleslaw
-How to store: refrigerate for up to 1 month or more

CARROTS: You will receive Mokum (a very sweet, slender, orange “pencil carrot”) and Deep Purple (deep purple root; taste very similar to their orange cousins, but filled with antioxidants, which help prevent blood clotting and heart diseases; anti-inflammatory).
-How to use: excellent juiced, steamed or sautéed, in stews, soups, casseroles, stir-fries, or grated raw into salads
-How to store: refrigerate dry and unwashed roots in plastic bag for up to 2 weeks

CAULIFLOWER (Amazing): medium-sized, white heads with domed, solid curds. (Some heads may have harmless black speckles caused from excessive moisture this fall. Just scrape or cut the spots off.)
-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.

EGGPLANT: You will receive Nadia (slender, purplish-black, glossy-like, bell-shaped fruit) or Orient Express (dark purple Asian type with long, slender, glossy fruits).
-How to use: can be baked, boiled, fried, grilled, and cut into cubes for stews and stir-fries.
-How to store: best fresh, but can be stored at room temperature or in refrigerator drawer for up to 1 week.

KALE: You will receive Red Russian Kale (the stems are purple, and leaves are deep gray-green, purple-veined, flat, non-curled, and tooth-edged).
-How to use: for salads, soups, and light cooking
-How to store: keep in plastic bag or damp towel in refrigerator

LETTUCE MIX (Wildfire): a beautiful bag of dark reds and vibrant greens including Green and Red Oakleaf, Green and Red Romaine, and Redleaf lettuces. Your lettuce has only been rinsed once, so you may want to wash it again.
-How to use: raw in salads or (believe it or not!) use in soups
-How to store: refrigerate in plastic bag for 3-5 days.

MUSHROOMS (Oyster): delectable, white or gray oyster-shaped cap with a mild, earthy odor
-How to use: brush off dirt to clean or wipe with damp cloth, do not wash or submerge in water; good grilled, sautéed, steamed, in soups, and in sandwiches
-How to store: place in paper bag or wax bag and keep in refrigerator for up to 5 to 7 days.

ONIONS: You will receive Red Hawk (medium to large deep red bulbs that are slightly flattened).
-How to use: good in French onion soup, stews, casseroles, etc.
-How to store: can last for 10 to 12 months if kept in a cold, dark place, but remove any ones starting to go soft from the others.

GREEN SWEET PEPPERS: typical green bell pepper with large blocky cells with fruity, sweet flavor
-How to use: eat raw for best nutrient retention; can be added to soups, stews, omelets, quiches, stir-fries, etc.; excellent stuffed.
-How to store: refrigerate unwashed in hydrator drawer for 1-2 weeks. Peppers can be easily frozen by washing, chopping, and placing in freezer bags. Also, peppers can be dehydrated or dried.

POTATOES: You will receive Mountain Rose (rosy-skinned inside and out, these versatile, all-purpose spuds are excellent baked, mashed or fried) 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

DAIKON RADISH: You will receive K-N Bravo (looks like an overgrown carrot with inside flesh ranging from pale purple to white with purple streaks; good, sweet, eating quality) and White Daikon (looks like an overgrown white carrot, but blunt-tipped on end, with a lightly mild, radish taste).
-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: wrap in plastic to keep them crisp for up to 2 weeks

SPINACH: crisp, dark green leaf—rich source of antioxidants & many nutrients, delicious flavor when juiced.
-How to use: toss in fresh salad, add to sandwiches, sauté, steam, braise, or add to crepes, quiche, lasagna, and soups.
-How to store: refrigerate with a damp towel/bag for up to 1 week.

SWISS CHARD: close relative of garden beets; multi-colored, large veined, semi-crinkly, dark green leaves; mild flavor.
-How to use: greens can be prepared like spinach, and stalks like asparagus; good steamed, sautéed, stir-fried, and in soups.
-How to store: wrap in damp cloth in a plastic bag and refrigerate for up to 2-4 days.

WHITE HAKUREI TURNIPS and GREENS: A white salad turnip with round, smooth roots that have a sweet, fruity flavor with a crisp, tender texture.
-How to use: white roots good in salads and soups, roasted, steamed, sautéed. Greens can be boiled, steamed, sautéed, stir-fried
-How to store: remove greens from turnip root and refrigerate separately in plastic bag for up to 3 days; roots last up to 1-2 weeks.

WINTER SQUASH: Everyone will receive Buttercup Kabocha (green, blocky, with a gray “button” on the blossom end; thick, dry, deep orange flesh; medium-dry and sweet; very dry at harvest, sweeter after a few weeks; dry storage), Carnival (a multicolor Sweet Dumpling with colorful patches and flecks of dark and light green, orange, and yellow; sweet flesh and edible skin), Spaghetti (pale 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), and Hooligan (mini pumpkins with white, green, and orange mottled color; excellent sweet pumpkin flavor, which is slightly nutty with orange, smooth flesh; perfect for stuffing or using as a soup bowl or just a simple home decoration).
-How to use: excellent in soups or stews or as a side dish; add small amounts to yeast breads, muffins, cookies, pies, oatmeal, etc.
-How to store: Keep for several months (depending on the variety) in a dry, moderately warm (50-60 degrees), but not freezing location with 60-75% humidity; will also store at room temperature.

ANNOUNCEMENTS

1. FINAL WEEK OF EXTENDED FALL CSA: Please return share boxes & bring extra bags! Please return any forgotten boxes from past weeks. You may bring bags, a cooler or other containers to transfer your produce from the boxes at your distribution site, especially this week, which is your final week of Ex. Fall Shares. We also can use any extra “GROCERY” paper or plastic bags.

2. FORAGING 101: WOODY PLANTS AND MUSHROOMS CLASS on Nov. 7 from 6 to 9 pm: This is a the last lecture and plant walk out of a series of monthly foraging classes at Tantre Farm with local forager, Rachel Mifsud. During the lecture, we will discuss 15 woody plants and mushrooms that every forager in our area should know. All of these are common and easy to identify, have long seasons for gathering, and many have multiple uses. These 15 plants are a good place for beginning foragers to start. On our plant walk, we will identify 8-10 edible or medicinal plants and/or mushrooms. We will discuss methods of harvest, preparation, and use of these plants. Then we will choose 2-3 of these that are abundant to gather and each student will take home a portion of the harvest to work with. Bring water, your harvest basket or bag, and your notebook and pen. Cost is $25 per class. You may pay in person or pre-pay online at http://mkt.com/willforageforfood/foraging-chelsea. More info at: http://willforageforfood.com/index.php/classes/foraging-101-series and also on our website on our Events Calendar.

3. THANKSGIVING CSA Registration is OPEN! 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 $120. This share will be available for pick up on Nov. 19 at the Ann Arbor Farmers’ Market from 7 A.M. until Noon or at Tantre Farm from 2-5 P.M. Please register by Nov. 12.

4. INTERESTED IN JOINING OUR CSA IN 2017? Summer CSA Shares will be available for $650 for 20 weeks from June through the middle of October. We will be offering “online registration” for Summer Shares very soon, so you will all receive a separate email informing you when registration opens, so please consider signing up for another year. We will be accepting a $250 deposit or alternative payment proposals. No rollover option this year, so everyone has to register or renew your membership. We welcome new members!!

5. PICK UP TIMES & LOCATIONS REMINDERS:
Ann Arbor Farmers’ Market (Wed.)–7 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.
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.

REFLECTIONS ON THE FARM
by Richard and Deb

Some of the biggest influences on a farm are Meteorology, Sociology, and of course, Economy. This year the weather, the community, and the economy have been very good to us! The “El Nino” hot, dry summer gave way to a “La Nina” wet, cool fall with no significant frost as of November 2. Naturally we have had a few light frosts, but no heavy freezes, which mean cool season vegetables, such as broccoli, cauliflower, Asian greens, and carrots continue to grow strong and robust. Unfortunately the increased humidity this fall has encouraged some mycelium growth and fungal spots for some of the crops, so don’t be surprised if you have a few black speckles on produce such as cauliflower and broccoli. Despite it’s slightly less attractive appearance, it is harmless, so just cut it off.

It seems this mild, fall weather will provide us with an abundant supply of root vegetables for the next 4 to 5 months, which hopefully will satisfy our supportive community of members, who are interested in continuing to receive produce through our November Thanksgiving CSA, our December Solstice CSA, and possibly other opportunities for stocking up on local Tantre vegetables throughout the winter. We are filling our root cellar and hoping to turn some of these delectables into plant-based, prepared foods at the Washtenaw Food Hub kitchens through fermenting, “souping”, and “salading” as an extension of some of our winter shares, which will be announced to you in separate emails throughout the coming months. We invite you to participate in the upcoming Thanksgiving Share, which is happening very soon in a few weeks. We also would like to encourage you to help us plan for next Summer of 2017 by signing up early for our Summer CSA with a deposit or full payment to help us develop a budget, so that we may purchase seeds, repair equipment, and make plans for the Summer bounty of 2017. Registration is not open just yet, but you will receive an email soon, which will let you know when to begin registration.

We are grateful to the whole Tantre community of members, volunteers, farm workers, the earth, the sun, and the rain for this bountiful harvest. Please feel free to contact us at the farm or come visit us at the Chelsea & Ann Arbor Farmers Market, Argus Farm Stop, and People’s Food Coop throughout the winter. Thank you for being a member of the Tantre Farm Extended Fall CSA!!

RECIPES

TANTRÉ FARM SLAW (A simple, easy salad!) Serves 4.
2 medium beets, grated
3 large carrots, grated
1 white turnip, grated
1 Daikon radish, grated
1 small red onion, optional
sesame or sunflower seeds, toasted
olive oil
lemon juice
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, lettuce. parsley, etc.

Ext. Week 2: October 23 – October 29, 2016

TANTRE FARM CSA NEWSLETTER
Extended Fall CSA Share
Week 2
Oct. 23-29, 2016

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 often before the harvest, we may sometimes substitute some vegetables for others. **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

ARUGULA: an aromatic, bright salad green with a peppery mustard flavor
-How to use: add to salads, soups, and sautéed vegetable dishes
-How to store: very perishable, so use up quickly; store in plastic bag with a paper towel in refrigerator for up to 5 days.

BROCCOLI: emerald green, tiny buds that are clustered on top of stout, edible stems.
-How to use: use raw, steamed, sautéed, stir-fried, in casseroles, soups, pizzas, etc.
-How to store: store loosely in plastic bag for up to a week

CARROTS: You will receive Mokum (a very sweet, slender, orange “pencil carrot”).
-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

CAULIFLOWER (Amazing): medium-sized, white heads with domed, solid curds.
-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.

EGGPLANT: You will receive Nadia (slender, purplish-black, glossy-like, bell-shaped fruit) or Orient Express (dark purple Asian type with long, slender, glossy fruits, which are delicately flavored and quick cooking).
-How to use: may be salted to remove bitterness from old fruit, but also makes it less watery and more absorbent; can be baked, boiled, fried, grilled, or can be sliced into rounds for grilling or broiling, and cut into cubes for stews and stir-fries.
-How to store: best fresh, but can be stored at room temperature or in refrigerator drawer for up to 1 week.

U-PICK FLOWERS (only available on the farm): The frost hardy flowers are left, so you are welcome to pick flowers, but not many left. A bouquet per household of up to 10 stems will be part of your share, if you are able to come and pick it. Extra bouquets cost $3.

GARLIC (White German): a bulb of several papery white cloves; believed to help in fighting infections, cancer prevention, and bolstering the immune system.
-How to use: minced raw in salad dressings, sautéed and added to stir-fries, meats, vegetables
-How to store: fresh garlic can be stored in an open, breathable container in a cool, dark place for many months.

LETTUCE MIX (Wildfire): a beautiful bag of dark reds and vibrant greens including Green and Red Oakleaf, Green and Red Romaine, and Redleaf lettuces. Your lettuce has only been rinsed once, so you may want to wash it again.
-How to use: raw in salads or (believe it or not!) use in soups
-How to store: refrigerate in plastic bag for 3-5 days.

MUSHROOMS (Oyster): delectable, white or gray oyster-shaped cap with a mild, earthy odor
-How to use: brush off dirt to clean or wipe with damp cloth, do not wash or submerge in water; good grilled, sautéed, steamed, in soups, and in sandwiches
-How to store: place in paper bag or wax bag and keep in refrigerator for up to 5 to 7 days.

ONIONS: You will receive Red Zeppelin (medium to large, globe-shaped bulbs with deep red color).
-How to use: good in French onion soup, stews, casseroles, etc.
-How to store: will store for six months or more, if kept in a cold, dark place, but remove any ones starting to go soft from the others.

GREEN SWEET PEPPERS: typical green bell pepper with large blocky cells with fruity, sweet flavor
-How to use: eat raw for best nutrient retention; can be added to soups, stews, omelets, quiches, stir-fries, etc.; excellent stuffed.
-How to store: refrigerate unwashed in hydrator drawer for 1-2 weeks.

SWEET RED BELL PEPPERS: 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.

POBLANO PEPPERS: a mild variety of chili pepper known as “poblanos” when dark green, but becomes an “ancho” when brick-red and fully dry; popular in Southwestern recipes; heart-shaped fruit; mildly pungent with a lightly sweet, medium-hot flavor
-How to use: Handle hot peppers with gloves, and cut on glass plate. Often roasted, chopped, and used to season corn bread and cheese dishes; good for stuffed appetizers, jams, salsa, and pickles.
-How to store: For fresh peppers, store in refrigerator. For drying peppers, place string through the stems and hang in cool, dry, well-ventilated spot.

POTATOES: You will receive 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!) and French Red Fingerlings (dark rose-red skin and yellow flesh; creamy taste and firm texture, excellent roasted or boiled.).
-How to store: Keep unwashed in cool, dark place in paper bag

U-PICK RASPBERRIES (only available on the farm): The harvest is slowing down, but you can still pick 1 pint as part of your share this week, if you are able to come out to the farm and pick it yourself. $3 for any extra pints for members. Non members $4/pint.

SWISS CHARD: close relative of garden beets; multi-colored, large veined, semi-crinkly, dark green leaves; mild flavor; good source of vitamins A, E, & C, as well as iron & calcium.
-How to use: greens can be prepared like spinach, and stalks like asparagus; good steamed, sautéed, stir-fried, and in soups.
-How to store: wrap in damp cloth in a plastic bag and refrigerate for up to 2-4 days.

WHITE HAKUREI TURNIPS and GREENS: A white salad turnip with round, smooth roots that have a sweet, fruity flavor with a crisp, tender texture.
-How to use: white roots good in salads and soups, roasted, steamed, sautéed. Greens can be boiled, steamed, sautéed, stir-fried
-How to store: remove greens from turnip root and store separately in plastic bag in refrigerator for up to 3 days; roots can last up to 1-2 weeks in refrigerator.

WINTER SQUASH & PIE PUMPKINS: Everyone will receive Acorn (small, green ribbed squash with pale yellow flesh; great stuffed with rice, breading, or soups), Butternut (light, tan-colored skin; small seed cavities with thick, cylindrical necks; bright orange, moist, sweet flesh; longest storage potential of all squash), and several Pie Pumpkins (deep orange, pie pumpkin ranging in sizes; it has been a bumper pumpkin year, so please use for pies, carving, or just for decoration!) Easy to freeze in freezer bags after cooked or baked!!
-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, etc.
-How to store: Keep for several months (depending on the variety) in a dry, moderately warm (50-60 degrees), but not freezing location with 60-75% humidity; will also store at room temperature.

ANNOUNCEMENTS

1. PLEASE RETURN SHARE BOXES & BRING EXTRA BAGS! Please return any forgotten boxes from past weeks. You may bring bags, a cooler or other containers to transfer your produce from the boxes at your distribution site, especially next week, which is your final week of Ex. Fall Shares. We also can use any EXTRA PAPER OR PLASTIC BAGS (Grocery Bags ONLY).

2. VACATION HOLD or PICK UP RESCHEDULE: Please let us know if you are not going to pick up for some reason or would like to switch to a different pick up day during the next 2 weeks. We would really like you to make a strong effort to PICK UP ALL OF YOUR SHARES in the next few weeks. If you miss a share pick up, it is available at the farm ONLY for that day and 1 day after, but please have the courtesy to contact us ASAP, so we know what to do with your share.

3. THANKSGIVING CSA Registration is OPEN! 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 $120. This share will be available for pick up on Nov. 19 (the Saturday before Thanksgiving) at the Ann Arbor Farmers’ Market from 7 A.M. until noon or at Tantré Farm from 2-5 P.M.

4. THANKSGIVING TURKEYS: Thanksgiving turkeys are available to order from Two Tracks Acres, a 10 acre farm in Grass Lake, Michigan. These are free-range, broad breasted white turkeys that range 13-25 pounds. Turkeys are $4.50/lb, and are fresh (not frozen) with on farm pickup the Tuesday before Thanksgiving. Contact Stephanie Willette at twotracksacres@gmail.com or visit the website www.twotracksacres.com.

5. FROZEN LOCAL FRUIT AND VEGGIE SHARES FROM LOCAVORIOUS AVAILABLE FOR WINTER: Tantre Farm member and Locavorious CSA founder, Rena Basch, provides locally grown, delicious, frozen fruits and vegetables in the winter months as Winter CSA Shares. Locavorious members receive 4 shares of local frozen fruits and veggies, including Tantre’s sweet peppers, tomatoes, kabocha, blackberries and strawberries! This CSA promises to continue provide you with the “taste of summer” all winter long! Shares are only $215. Share pick-up places include Ann Arbor Farmers Market, Morgan & York, and the Washtenaw Food Hub. Contact Rena for more information at rena@locavorious.com or 734-276-5945, or visit www.locavorious.com to sign up.

6. U-PICK AVAILABLE: Please call ahead if you plan to pick on other days besides Farm Distribution Days (Wed. and Fri.).
-U-PICK Golden/Red Raspberries—1 pint FREE! Extras $3/pint
-U-PICK Flowers—Only frost-hardy flowers left. You may pick 1 bouquet of up to 10 stems per household for “free”. $3 extras.
-U-PICK Kale – $0.50/lb.
-U-PICK Christmas Limas Beans–$2/lb.

7. PICK UP TIMES & LOCATIONS REMINDERS:
Ann Arbor Farmers’ Market (Wed.)–7 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.
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.

RECIPES

CAULIFLOWER PIE WITH POTATOES, SPINACH, AND BASIL (from Farmer John’s Cookbook by John Peterson) Serves 6 to 8.
3-4 medium potatoes (about 1 pound)
1/4 c. minced scallions or onions
1 Tbs. plus 1/4 tsp. salt, divided
Freshly ground black pepper
1 large head (2 small) cauliflower, chopped
Juice of 1 lemon (about 3 tablespoons)
3 Tbs. butter
1 cup chopped onion (about 1 medium onion)
3 cloves garlic, minced (about 1 1/2 teaspoons)
1 hot pepper, seeded and finely chopped
3 cups fresh spinach leaves (substitute turnip greens or Swiss chard)
1 Tbs. finely sliced fresh basil or parsley
1 egg, slightly beaten
6 ounces Gruyère cheese, grated

Preheat the oven to 375 degrees. Lightly butter a 9-inch pie pan. Put the potatoes in a small pot, cover with water, and bring to a boil. Boil until tender, about 10 minutes; drain. Mash the potatoes. Stir in scallions and add ¼ teaspoon salt and pepper to taste. Press the potato mixture into the pan and bake for 30 minutes. Bring a large pot of water to a boil. Add the cauliflower, the remaining salt, and lemon juice; boil, uncovered, until very tender but not mushy, 5 to 7 minutes. Drain. Put cauliflower in a large bowl. Roughly mash. Heat the butter in the same large pot over medium-high heat. Add the onion, garlic, and jalapeño; sauté for 5 minutes. Add the spinach and cover; cook until wilted, 3 to 5 minutes. Uncover and boil away any excess water (if there’s too much, just spoon or drain it out—so very little liquid is left). Mix in the mashed cauliflower, basil/parsley, and salt and pepper to taste. Cook for 1 minute. Remove from heat and stir in egg. Spread this into the potato crust. Sprinkle with cheese over the cauliflower mixture. Bake until cheese is lightly golden, 30 to 40 minutes.

2016: Week 20, October 9-15

Tantre Farm CSA Newsletter
WEEK #20
Oct 9-15, 2016

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 often before the harvest, we may sometimes substitute some vegetables for others.

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

ARUGULA: an aromatic, bright green, salad green with a peppery mustard flavor; rich in iron and vitamins A and C. See Week 1 newsletter for usage and storage information.

BROCCOLI: emerald green, tiny buds that are clustered on top of stout, edible stems. See Week 5 for usage and storage information.

CARROTS (Mokum): a very sweet, slender, “pencil carrot” with edible green leaves. Greens are delicious in soups and also salads. See Week 5 for usage and storage information.

EGGPLANT: You will receive Nadia (slender, purplish-black, glossy-like, bell-shaped fruit) or Orient Express (dark purple Asian type with long, slender, glossy fruits, which are delicately flavored and quick cooking). See Week 8 newsletter for usage and storage information.

U-PICK FLOWERS (only available on the farm): A bouquet per household of up to 15 stems will be part of your share, if you are able to come and pick it. Extra bouquets cost $4.

FRESH HERBS: In general, store herbs upright with cut stems in 1 or 2 inches of water and refrigerate for up to 2 weeks or wrap in slightly dampened cloth and store in refrigerator.
You may CHOOSE ONE bunch (NOT one bunch of each) from the following 5 options:
–French Sorrel–slightly tart, lemon-flavored green; excellent for salads, soups, and sauces; can be used in omelets.
–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.
–Marjoram–a small and oval-shaped leaf, which is light green with a greyish tint. When fresh it is spicy, bitter, and slightly pungent with camphorlike notes, so often added to fish sauces, salad dressings, tomato-based sauces; goes well with vegetables including cabbages, potatoes, eggplant, and beans.
–Italian Flat-leaf Parsley—flat, glossy, dark green leaves have a strong parsley/celery flavor; especially good in omelets, scrambled eggs, mashed potatoes, soups, pasta and vegetable dishes, as well as, sauces.
–Black-stemmed Peppermint–superior fragrance and flavor; forest green leaves with deep purple veins and stems; leaves are good as a hot or iced tea, and adds a delicious flavor when minced and added to cooked peas, carrots, potatoes, and salads.

KALE: You will receive Green Curly (well ruffled green leaves; great for kale chips, in a salad, roasted, and in soups). See Week 1 newsletter for usage and storage information.

ONIONS: You will receive Copra (medium-sized, dark yellow-skinned storage onions; excellent storage onion staying firm and flavorful after most other varieties have sprouted) and 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 8 newsletter for usage and storage information.

HOT PEPPERS: Everyone will receive Jalapeño (small and conical pepper, ranging from green to red; hot chile pepper used commonly in Mexican or southwestern cooking), Padron (heirloom pepper famous in Spain; smaller peppers are milder, but the larger the pepper, the more it grows in heat; they say 1 in 6 are hot, so it’s a surprise; serve sautéed in olive oil with a little sea salt, or chop into many other dishes), and one of the following: Joe’s Long Cayenne (long, slender, bright red fruits tapering to a point with medium heat; are excellent for homemade hot sauce and dry well for dried hot pepper flakes) or Hungarian Wax (a yellow-orange, hot pepper with smooth, waxy fruits tapering to a point; good for stuffing and pickling) See Week 15 for usage and storage information.

SWEET PEPPERS: You will receive Green Bell Peppers (large blocky cells with fruity, sweet flavor), 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). See Week 14 for usage and storage information.

POTATOES: You will receive Russian Banana Fingerling (an heirloom potato with small, banana-shaped tubers with yellow skin and light yellow flesh; good baked, boiled, or in salads), Mountain Rose (rosy-skinned inside and out, these versatile, all-purpose spuds are excellent baked, mashed or fried), and/or Adirondack Blue (round to oblong, tubers have glistening blue skin enclosing deep blue flesh; superb for mashing or salads; very high in antioxidants!). See Week 8 newsletter for usage and storage information.

U-PICK RASPBERRIES (only available on the farm): The harvest is slowing down, but you can still pick 1 pint as part of your share this week, if you are able to come out to the farm and pick it yourself. SALE on U-PICK: $3 for any extra pints picked this week.

TOMATOES: We still have tomatoes for you, so take them if you want to hang onto a few more bites of summer!! You will receive a few of any of the following varieties: Tiren (early, classic San Marzano shaped tomato with same meaty texture and great flavor for sauce), Amish Paste (large for a sauce tomato, slightly irregular, plum-to strawberry-shaped fruits avg. 8-12 oz. with excellent flavor; good in salads and great for processing. A Slow Food USA Ark of Taste variety), or Geronimo (newer variety but already one of the most widely used beefsteak varieties; fruits are firm, nice red color and good taste). See Week 9 newsletter for storage and usage information.

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 up to 1-2 weeks in refrigerator.

WINTER SQUASH & PIE PUMPKINS: Everyone will receive Butternut (light, tan-colored skin; small seed cavities with thick, cylindrical necks; bright orange, moist, sweet flesh; longest storage potential of all squash), Acorn (small, green ribbed squash with pale yellow flesh; great stuffed with rice, breading, or soups), and Baby Bear Pie Pumpkin (deep orange, 1 1/2-2 1/2-lb. fruits are about half the size of a normal pie pumpkin.) See Week 16 for usage and storage information.

ANNOUNCEMENTS

1. LAST WEEK OF THE SUMMER CSA: That means Oct. 12 (Wed.), Oct. 14 (Fri.), and Oct. 15 (Sat.) are the last distribution days of the summer shares until our fall shares begin next week.

2. BRING BAGS! Please bring bags (cloth for yourself and/or any “grocery-size” plastic and paper to share with others), a cooler, or a box to receive your produce this week, so you can leave the share box behind if we won’t see you again this fall.

3. MUSHROOM DAY AT TANTRE FARM ON OCT. 16 FROM 11 AM until 6 PM. Come to this mushroom workshop led by local forager, Rachel Mifsud, for all day or any part of the day. She has been leading the monthly Foraging Series at Tantre Farm. See detailed descriptions of each of the following Mushroom Classes in Week 19 newsletter or the calendar on our website.
–Mushroom ID Class: 11-1 pm, $25
–Mushroom Walk: 1:30-3:30pm, $15
–Grow Your Own Mushrooms: 4-6pm, $25
**$50 for the entire day ($15 discount) Registration link if you want to pre-register: https://squareup.com/store/willforageforfood

4. STILL OPENINGS FOR THE SAUERKRAUT WORKSHOP at the FOOD HUB on SATURDAY, OCT. 23 from 1 to 3 PM: Come make your own sauerkraut at the Washtenaw Food Hub using Tantre Farm produce! Brinery 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. We also will give a tour of the Food Hub, and describe the buildout of the new Farm Market area that is under construction. Please register by email with your NAME, EMAIL ADDRESS, and PHONE NUMBER. $5 fee for materials.

5. STILL SPACES FOR THE EXTENDED FALL CSA SHARES: This share runs from Oct. 16 through Nov. 5 for $105 celebrating all the bounty of the fall vegetables! The link for online registration is http://tantrefarm.csasignup.com. Please sign up by Oct. 15, so you won’t miss any of those 3 weeks of produce. 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!!

6. THANKSGIVING CSA on November 19! This CSA is very close to being open for registration! A more detailed email notice about this will come out to you sometime this week. You can also read more details about the Thanksgiving Share on our website under “CSA Info”. 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 $120. 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 or at Tantré Farm from 2-5 P.M.

7. THANKSGIVING TURKEYS: Thanksgiving turkeys are available to order from Two Tracks Acres, a 10 acre farm in Grass Lake, Michigan. These are free-range, broad breasted white turkeys that range 13-25 pounds. Turkeys are $4.50/lb, and are fresh (not frozen) with on farm pickup the Tuesday before Thanksgiving. Contact Stephanie Willette at twotracksacres@gmail.com or visit the website www.twotracksacres.com.

8. FROZEN LOCAL FRUIT AND VEGGIE SHARES FROM LOCAVORIOUS AVAILABLE FOR WINTER: Tantre Farm member and Locavorious CSA founder, Rena Basch, provides locally grown, delicious, frozen fruits and vegetables in the winter months as Winter CSA Shares. Locavorious members receive 4 shares of local frozen fruits and veggies, including Tantre’s sweet peppers, tomatoes, kabocha, blackberries and strawberries! This CSA promises to continue provide you with the “taste of summer” all winter long! Shares are only $215. Share pick-up places include Ann Arbor Farmers Market, Morgan & York, and the Washtenaw Food Hub. Contact Rena for more information at rena@locavorious.com or 734-276-5945, or visit www.locavorious.com to sign up.

9. U-PICK AVAILABLE: Please call ahead if you plan to pick on other days besides Farm Distribution Days (Wed. and Fri.).
-U-pick Golden/Red Raspberries—1 pint FREE! Extras $3/pint
-U-PICK Flowers–You may pick 1 bouquet of up to 15 stems per household for “free”. Extra bouquets will cost $4.
-U-PICK Christmas Limas Beans–$2/lb. (a large, flat dried pod with beans a light cream color with maroon splashes; this favorite heirloom has a butter-like texture and a subtle chestnut-like flavor; use in soups, stir fries…Yum!!)

10. INTERESTED IN JOINING OUR CSA IN 2017? We are NOT doing a “roll-over membership” for 2017 like we did last year which means members were automatically rolled over into the next summer season. This became a very frustrating and confusing process for many members and on our end as well. All members will renew their registration just like usual with online registration. You will all receive a separate email informing you when registration opens. Summer CSA Shares will be available for $650 for 20 weeks from June through mid October in 2017.

11. PICK UP TIMES & LOCATIONS REMINDERS:
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.
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 1 P.M.

**Thank you for a wonderful Summer Season filled with gratitude, community building, and a bountiful harvest. Please feel free to contact us throughout the rest of fall and winter for any fall storage produce or come visit us at the Ann Arbor Farmers Market, Chelsea Farmers Market, Argus Farm Stop, and People’s Food Coop throughout the winter. Thank you for being a member of the Tantre Farm Summer CSA!!

–Deb, Richard, and the Tantre Farm Crew

Ext. Week 1: October 16 – October 22, 2016

TANTRE FARM CSA NEWSLETTER
Extended Fall CSA Share
Week 1
Oct. 16-22, 2016

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 often before the harvest, we may sometimes substitute some vegetables for others. **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

ARUGULA: an aromatic, bright salad green with a peppery mustard flavor
-How to use: add to salads, soups, and sautéed vegetable dishes
-How to store: very perishable, so use up quickly; store in plastic bag with a paper towel in refrigerator for up to 5 days.

BEANS, CHRISTMAS LIMA: a large, flat dried pod with beans a light cream color with maroon splashes; this favorite heirloom has a butter-like texture and a subtle chestnut-like flavor.
-How to use: soak and cook them like any other dried bean, use in soups, stir fries and excellent in a chile sauce or curry. Lots of recipes on the internet!
-How to store: Can be stored in a dry place in the pod, but once shelled, then can be stored in the freezer or in a glass jar or paper bag away from insects and rodents.

BROCCOLI: emerald green, tiny buds that are clustered on top of stout, edible stems.
-How to use: use raw, steamed, sautéed, stir-fried, in casseroles, soups, pizzas, etc.
-How to store: store loosely in plastic bag for up to a week

GREEN CABBAGE: a sweet green cabbage; considered a beneficial digestive aid and intestinal cleanser
How to use: good steamed, stir-fried, or chopped raw into salads or coleslaw
How to store: refrigerate for up to 1 month

CARROTS: You will receive Mokum (a very sweet, slender, orange “pencil carrot”).
-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

EGGPLANT: You will receive Nadia (slender, purplish-black, glossy-like, bell-shaped fruit) or Orient Express (dark purple Asian type with long, slender, glossy fruits, which are delicately flavored and quick cooking).
-How to use: may be salted to remove bitterness from old fruit, but also makes it less watery and more absorbent; can be baked, boiled, fried, grilled, or can be sliced into rounds for grilling or broiling, and cut into cubes for stews and stir-fries.
-How to store: best fresh, but can be stored at room temperature or in refrigerator drawer for up to 1 week.

U-PICK FLOWERS (only available on the farm): A bouquet per household of up to 15 stems will be part of your share, if you are able to come and pick it. Extra bouquets cost $4.

GARLIC: a bulb of several papery white cloves; believed to help in fighting infections, cancer prevention, and bolstering the immune system.
How to use: minced raw in salad dressings, sautéed and added to stir-fries, meats, vegetables
How to store: fresh garlic can be stored in an open, breathable container in a cool, dark place for many months.

KALE: You will receive Red Russian Kale (the stems are purple, and leaves are deep gray-green, purple-veined, flat, non-curled, and tooth-edged).
-How to use: for salads, soups, and light cooking
-How to store: keep in plastic bag or damp towel in refrigerator

LETTUCE MIX (Wildfire): a beautiful bag of dark reds and vibrant greens including Green and Red Oakleaf, Green and Red Romaine, and Redleaf lettuces. Your lettuce has only been rinsed once, so you may want to wash it again.
-How to use: raw in salads or (believe it or not!) use in soups
-How to store: refrigerate in plastic bag for 3-5 days.

MUSHROOMS (Oyster): delectable, white, golden, or gray oyster-shaped cap with a mild, earthy odor
-How to use: brush off dirt to clean or wipe with damp cloth, do not wash or submerge in water; good grilled, sautéed, steamed, in soups, and in sandwiches
-How to store: place in paper bag or wax bag and keep in refrigerator for up to 5 to 7 days.

ONIONS: You will receive Red Zeppelin (medium to large, globe-shaped bulbs with deep red color).
-How to store: will store for six months or more, if kept in a cold, dark place, but remove any ones starting to go soft from the others.

GREEN SWEET PEPPERS: typical bell pepper with large blocky cells with fruity, sweet flavor
-How to use: eat raw for best nutrient retention; can be added to soups, stews, omelets, quiches, stir-fries, etc.; excellent stuffed.
-How to store: refrigerate unwashed in hydrator drawer for 1-2 weeks.

JALAPENO PEPPERS: small and conical pepper, ranging from green to red; hot chile pepper used commonly in Mexican or southwestern cooking.
-How to use: Handle hot peppers with gloves, and cut on glass plate. Often roasted, chopped, and used to season corn bread and cheese dishes; good for stuffed appetizers, jams, salsa, and pickles.
-How to store: For fresh peppers, store in refrigerator. For drying peppers, place string through the stems and hang in cool, dry, well-ventilated spot.

POTATOES: You will receive Russian Banana Fingerling (an heirloom potato with small, banana-shaped tubers with yellow skin and light yellow flesh; good baked, boiled, or in salads).
-How to store: Keep unwashed in cool, dark place in paper bag

U-PICK RASPBERRIES (only available on the farm): The harvest is slowing down, but you can still pick 1 pint as part of your share this week, if you are able to come out to the farm and pick it yourself. $3 for any extra pints for members. Non members $4/pint.

WHITE HAKUREI TURNIPS and GREENS: A white salad turnip with round, smooth roots that have a sweet, fruity flavor with a crisp, tender texture.
-How to use: white roots good in salads and soups, roasted, steamed, sautéed. Greens can be boiled, steamed, sautéed, stir-fried
-How to store: remove greens from turnip root and store separately in plastic bag in refrigerator for up to 3 days; roots can last up to 1-2 weeks in refrigerator.

WINTER SQUASH & PIE PUMPKINS: Everyone will receive Black Forest Kabocha (smaller size kabocha; dark green, flat-round fruits; buttercup size with no button on end; orange flesh is medium-dry & sweet), Delicata (small, oblong, creamy colored with long green stripes, only slightly ribbed; pale yellow, sweet flesh; edible skin; best eaten within 4 months of harvest), and Pie Pumpkin (deep orange, 1 1/2-2 1/2-lb. fruits are about half the size of a normal pie pumpkin.)
-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, etc.
-How to store: Keep for several months (depending on the variety) in a dry, moderately warm (50-60 degrees), but not freezing location with 60-75% humidity; will also store at room temperature.

ANNOUNCEMENTS

1. “DAY” CORRECTION FOR THE SAUERKRAUT WORKSHOP at the FOOD HUB on “SUNDAY”, OCT. 23 from 1 to 3 PM: Come make your own sauerkraut at the WASHTENAW FOOD HUB using Tantre Farm produce! Brinery 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. We also will give a tour of the Food Hub, and describe the buildout of the new Farm Market area that is under construction. Please register by Oct. 22 by email with your NAME, EMAIL ADDRESS, and PHONE NUMBER. $5 fee.

2. THANKSGIVING CSA Registration is OPEN! A more detailed email notice about this will come out to you soon. You can also read more details about the Thanksgiving Share on our website under “CSA Info”, and sign up on our website. 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 $120. This share will be available for pick up on Nov. 19 (the Saturday before Thanksgiving) at the Ann Arbor Farmers’ Market from 7 A.M. until noon or at Tantré Farm from 2-5 P.M.

3. U-PICK AVAILABLE: Please call ahead if you plan to pick on other days besides Farm Distribution Days (Wed. and Fri.).
-U-PICK Golden/Red Raspberries—1 pint FREE! Extras $3/pint
-U-PICK Flowers–You may pick 1 bouquet of up to 15 stems per household for “free”. Extra bouquets will cost $4.
-U-PICK Kale – $0.50/lb.
-U-PICK Christmas Limas Beans–$2/lb.

4. PICK UP TIMES & LOCATIONS REMINDERS:
Ann Arbor Farmers’ Market (Wed.)–7 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.
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.

FOOD FOR THOUGHT
by Deb & Richard

Healthy, organic soil brings a bounty of healthy, organic soil microbes, which create healthy, organic vegetables, which when ingested culture healthy, digestive microbes. The notion that there are more microbial DNA “in” our body than “on” our own personal body is an interesting thought to contemplate. Experts say that 95% of the DNA in our body are actually NOT our own. They come in the form of bacteria, yeast, and viruses that live “with” us. We are literally feeding bacteria and yeast that symbiotically digest and create nutrition for us. We are eating first for our healthy gut bacteria in consideration for their healthy balance and populace, and they in turn are the ones that transform the food and make it available to our body and mind.

We must feed our personal biome as well as our local garden biome, which makes eating a much more communal process. Sharing food together with billions and billions of soil and gut bacteria is certainly food for thought. All that plant tissue harbors good intestinal fodder for our single-celled friends, and that is important to remember! Plant material with its different sizes of proteins, carbohydrates, and fiber is the best way to foster the good health of our community inside and out. The fact is that we interrelate with plants and animals, great and small, inside and outside, and that truly gives one a vision of the great interconnection of all life. Therefore we extend a hearty welcome to you, along with all of our microbial friends, to our Extended Fall CSA with its bounty of possibilities for your good health and well beings!

RECIPES

GYPSY SOUP (from Moosewood Cookbook by Molly Katzen)
2 medium onions, chopped
2 garlic cloves, crushed
1 stalk celery, chopped
2 cups chopped, peeled winter squash
1 Tbs. olive oil
3 cups stock or water
2 tsp. Spanish paprika
1 tsp. turmeric
1 tsp. basil
1 tsp. salt
1 bay leaf
dash of cinnamon
dash of cayenne
15-oz can garbanzo beans or cooked Christmas Lima Beans
1 cup chopped tomatoes
1 pepper, chopped
1 Tbs. tamari

In a soup kettle, sauté onions, garlic, celery and winter squash in olive oil for about 5 minutes. Add seasonings (except tamari) and the stock or water. Simmer, covered, about 15 minutes. Add remaining vegetables and beans. Simmer another 10 minutes or so – until the vegetables are tender. Add tamari and serve.
*Tip: This soup freezes well. You can also throw in greens at the end, such as TURNIP GREENS or KALE or even CARROT GREENS.