Tantre Farm CSA Newsletter Extended Fall CSA Share WEEK #1 Sept. 27-Oct. 3, 2020 If needed, please contact Richard Andres & Deb Lentz at 2510 Hayes Rd. Chelsea, MI 48118 e-mail: firstname.lastname@example.org phone: 734-475-4323 website: www.tantrefarm.com. 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 GREEN or PURPLE BEANS: You will receive Jade (long, slender, deep green, filet bean with sweet flavor) and/or Amythyst (purple, round pod with regular green bean flavor; can be cooked or eaten raw. *Note: when purple beans are added to boiling water, their color changes to green and the beans stay green). -How to use: raw in salads, steamed, sautéed, stir-fried, etc. -How to store: refrigerate in plastic bag for up to 1 week. BROCCOLI (or RADICCHIO): This week you will receive either Radicchio or 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. CARROTS (Bolero): excellent long-term, storage carrot with medium-long, thick, blunt, orange roots; excellent greens this week! ** This is the best time of year to try the greens, which are plentiful and rich in Vitamin C, and very tasty in soups. -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: remove greens from roots and refrigerate dry and unwashed roots in plastic bag for up to 2 weeks; greens may last up to a week refrigerated in plastic bag. U-PICK FLOWERS (only available on the farm): Every summer we plant a variety of flowers to share with you until the first frost. We still have flowers available for the Extended Fall CSA members, but the cold weather could be coming soon, so we encourage you to come to the farm especially this week to pick your bouquet. Please email if you plan to pick on other days besides Farm Distribution Days (Wed. and Fri.), so we can make sure someone is around to help you. This week you can pick up to 16 stems per household. You may want to bring a vase/jar to keep your flowers fresh going home, but we will have donated yogurt containers as well. Your bouquet is part of your share, although it is always greatly appreciated when you make a donation to pay for seeds and labor. Extra bouquets cost $5/bunch. GARLIC: a bulb of several papery white cloves; believed to help in fighting infections, cancer prevention, and 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 (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. -How to store: keep in plastic bag or damp towel in refrigerator for up to 1 week. LETTUCE: rich in calcium, iron, and vitamins A and C; you will receive any of the following: Red/Green Leaf, Romaine. How to use: raw in salads or use in soups. How to store: refrigerate in plastic bag for 3-5 days. MUSHROOMS (Oyster): white or gray, oyster-shaped cap with a mild, anise, earthy odor. -How to use: brush off dirt to clean or wipe with damp cloth, do not wash or submerge in water; good grilled, sauteed, steamed, in soups, and in sandwiches. -How to store: place in paper bag or wax bag and keep in refrigerator for up to 5-7 days. SWEET PEPPERS: You will receive any of the following: Red Knight Bell (big, blocky, thick-walled, green-to-red pepper with sweet flesh), Green Bell (large blocky cells with fruity, slightly sweet flavor with green skin), AND/OR Red/Yellow Cornitos (exceptionally sweet, smaller versions of Carmen sweet pepper, but can be bright yellow or red when ripe; “bull’s horn” pepper type and tasty any way you eat them — raw, cooked, sliced, diced, sautéed, stuffed, grilled, and especially fire-roasted, which caramelizes the sugars and elevates them to a whole new level of delicious!) -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. POTATOES (Yukon Gold): yellowish brown skin with yellow dry flesh and pink eyes; long storage and good tasting; perfect baked, boiled, mashed or fried) -How to store: Keep unwashed in cool, dark place in paper bag RADICCHIO (or BROCCOLI): This week you will receive either Broccoli or Radicchio (beautiful, gourmet, salad vegetable is often called “Italian chicory”; colorful, white-veined, red leaves with appealingly bitter, nut-like texture; bitter and spicy taste which mellows if it is grilled or roasted). -How to use: raw in salads, roasted, grilled, sauteed; excellent side dish for rich dishes; pairs nicely with beef roast or stews. -How to store: refrigerate in plastic bag/damp towel for 1-2 weeks. RADISHES (Bacchus): stunning, purple, round radish with white inner flesh. Very good flavor and not too hot. -How to use: raw, roasted, used in soups, sliced in salads, sandwiches, or stir-fries, grated in slaws; radish greens are delicious in soups or stir-fries and are an excellent source of vitamins A, C, and the B’s! -How to store: refrigerate in plastic bag/damp towel for 1-2 weeks. WINTER SQUASH/PIE PUMPKINS: You will receive 1 of each of the following: Acorn (small, green ribbed squash with pale yellow flesh; great stuffed with rice, breading, or soups) and 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 pound 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. VACATION HOLD or PICK UP RESCHEDULE: If you know that you are not able to pick up or need to reschedule pick up days during these coming 3 weeks for any reason, you can make those changes yourself by going into this link http://tantrefarm.csasignup.com and choosing “Schedule vacations or pick up location changes” under the “Member Actions” box on the left. You will need to do this before Saturday of every week, if you know that you will not be picking up your share or you want to change your pick up date or location, or email us to make changes. Please 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 for the missed day and 1 day after, but please let us know ASAP, so we know what to do with your share and don't have to make a number of phone calls. 2. THANKSGIVING CSA on November 21: This CSA is NOT open for registration just yet, but we wanted to let you know to “save the date”, since it will open soon. A more detailed email notice will come to you in the next week. This share is a one time pick up of 60 to 80 pounds of produce for winter storage or to stock up on vegetables before the holiday for $125. This share will be available for pick up on the Saturday before Thanksgiving at the Ann Arbor Farmers’ Market from 7 A.M. until Noon, at Tantré Farm from 2-5 P.M, and other locations TBD. 3. FREE U-PICK BASIL AVAILABLE: If you haven't made PESTO yet or dried or frozen your basil leaves, then you are in luck! Our tallest basil was zapped by an early visit from Jack Frost, but the shorter plants survived with only a few blemishes. The basil is really still in good preserving condition. If you are interested in picking large amounts of basil for free before we till it under or before the next freeze this week, please come by Friday. Please email if you plan to pick on other days besides Farm Distribution Days (Wed. and Fri.), so we can make sure someone is around to help you. 4. IMMUNE BOOSTER CSA: We will continue offering this CSA throughout the winter, if any of you are not sure about committing to any of the other CSA's. This weekly CSA is our collaborative CSA with several local farms and food businesses that you can opt in or out of each week called the Immune Booster. If you are interested, please go to our website to sign up every Monday - Wednesday night. Pick up is from 9 AM to 12 PM every Saturday at the Washtenaw Food Hub: http://www.tantrefarm.com/how-does-our-immune-booster-csa-work/. Still time to sign up this week! 5. PICK UP TIMES & LOCATIONS REMINDERS: **Volunteers will be at each site during designated times below. We recommend that all come to each distribution site with a mask to pick up your shares. We will have hand sanitizer at most sites as well. *Ann Arbor Farmers’ Market (Wed.)--7 A.M. to 12 P.M. (TANTRE STAFF for check-in from 7-9 AM) *Farm (Wed.)--10 A.M. to 7 P.M. (TANTRE STAFF checking off names from 10 AM-12 PM and from 2-4 PM) *Washtenaw Food Hub (Wed.) --6 P.M. to 8 P.M. (LIZZIE for check-in the whole time) *Pure Pastures (Wed)--9 A.M. To 12 P.M. (No Volunteer, so be prepared for self-check in with gloves or your own pen, if needed) *Farm (Fri.)--2 P.M. to 7 P.M. (TANTRE STAFF for check-in from 2 to 4 PM) *Chelsea Farmers Market (Sat.)--8 A.M to 12 P.M. (DEB for check-in the whole time) *Community High School (Sat.) --7 A.M. to 12 P.M. (SHANNON for check-in the whole time) *Washtenaw Food Hub (Sat.)—9 A.M. to 12 P.M. (PETER & RYAN for check-in the whole time) *Argus (Sat)-- 12 P.M. To 3 P.M. (ARGUS STAFF for check-in the whole time) *RoosRoast-Rosewood (Sat.)--9 A.M. to 11 A.M. (JONATHON for check-in the whole time) REFLECTIONS ON THE FARM by Richard and Deb During these early autumn days the light of dawn arrives later and later and the evening darkness comes earlier and earlier with the cool, refrigerator temperatures leaving condensation on the crispy, green cabbage and kale leaves as well as a veil of water on the broccoli flowers. We are looking forward to an abundant harvest of cabbage, kale, and broccoli, as well as an abundance of roots such as carrots, potatoes, radishes, and turnips along with a few tender mushrooms from the woods. As the geese and cranes gather in larger and larger flocks as they ready to fly to the south, we are gathering the roots to store in the root cellar. Hundreds of crates of winter squash and pie pumpkins have already been clipped and carried to the warm, dry stacks of the squash room almost like an edible library of shapes, sizes and colors—each row representing a different variety. We would like to thank all the hardworking Tantre staff and other volunteers for their great, Herculean efforts in bringing these mountains of food out of the field and into storage before the cold weather sets in again this week. We would also like to thank all of our CSA members for your interest and support for this coming fall season. We hope that you will have good health and a healthy sense of well-being from these nutrient dense foods in these uncertain, upcoming days ahead. RECIPES MUSHROOMS WITH BASIL (from https://www.marthastewart.com/907432/mushrooms-basil) 10 oz. mushrooms 1 Tbsp. olive oil torn fresh basil salt and pepper Place mushrooms on a large piece of parchment-lined foil. Drizzle with olive oil and season with salt and pepper. Fold into a tight packet and grill over medium-high until mushrooms are tender, 12 to 15 minutes. Sprinkle with basil. GRILLED RADICCHIO AND WALNUT SALAD (from https://www.foodnetwork.com/recipes/paula-deen/grilled-radicchio-and-walnut-salad-recipe-1952789) Serves 5. Dressing: 3 tablespoons white wine vinegar 2 tablespoons olive oil 1 orange, zested 1 teaspoon honey 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper Salad: Nonstick, nonflammable cooking spray 2 heads radicchio, cut in half 2 oranges, peeled and sectioned 1 cup toasted walnuts Salt and freshly ground black pepper For the dressing: In a small bowl, whisk together the vinegar, olive oil, orange zest, honey, salt, and pepper. Set aside. For the salad: Spray the grill rack with nonstick, nonflammable cooking spray. Preheat the grill to medium-high heat. Grill the radicchio until browned, about 2 minutes per side. Cool completely. Chop the grilled radicchio into bite-size pieces. In a medium bowl, combine the chopped radicchio, orange sections, and walnuts. Add the dressing, and toss gently to coat. Add salt and pepper, to taste, if needed. Serve at room temperature.