TANTRE FARM CSA NEWSLETTER
Extended Fall CSA Share
Oct. 23-29, 2016
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
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.
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 email@example.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 firstname.lastname@example.org 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.
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.