Ext. Week 2: October 4 – 10, 2020

Tantre Farm CSA Newsletter
Extended Fall CSA Share
WEEK #2
Oct. 4-10, 2020

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

GENOVESE BASIL: ALL SHARES will receive basil this week, an herb with sweet, spicy, shiny, green leaves that can be used in pesto, tomato dishes, soups, roasts, etc.. It will last up to a week or 2 when stored in a jar, vase, or glass of water on your counter or table top. Do NOT refrigerate this tropical plant! 

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.
-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):  We have a few flowers left for you all, although the selection is thinning.  You are welcome to come to the farm and pick 12 to 16 stems, if you like, especially since it may be the last week.  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.  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.

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) or Green Curly (well-ruffled, curly green leaves on green stems; this variety makes a good, roasted “kale chip”) or Lacinato Kale (dark green, noncurled, blistered leaves, but heavily savoyed).
-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 (Cherokee Red):  Thick, crisp, dark red leaves with good flavor; rich in calcium, iron, and vitamins A and C.
-How to use: raw in salads, sandwiches, or (believe it or not!) use in soups.
-How to store: refrigerate in plastic bag for 3-5 days.

“Second Spring Farm's”ONIONS:  You will receive Redwing (red storage onion, mildly pungent, very firm and stores well) and Copra (medium-sized, dark yellow-skinned storage onions; excellent storage onion staying firm and flavorful after most other varieties have sprouted; highest in sugar of the storage onions).   Tantre's onions grew very sparsely this year, so thanks to our former intern (2003)-turned-farmer, Reid Johnston, of Second Spring Farm (www.secondspringfarm.net), he is providing you with his certified organic onions from Cedar, MI.
-How to use: can be grilled or roasted or chopped in soups, meat dishes, and other veggie dishes for flavor 
-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. 

CHILI PEPPERS (Poblano):   a mild variety of chili pepper known as “poblanos” when dark green; popular in southwestern recipes; heart-shaped fruit, which is mildly pungent with a lightly sweet, medium-hot flavor. 
-How to use: 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.  

SWEET PEPPERS:  You will receive any of the following: Red or Yellow Bell (big, blocky, thick-walled, green-to-red or yellow pepper with sweet flesh), Green Bell (large blocky cells with fruity, slightly sweet flavor with green skin), 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/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.  

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. 

WATERMELON:  You will receive Dark Belle (dark-green skin, bright-red flesh, oblong 5-7 lb. fruit with thin rind, and very sweet flavor), Sunshine Yellow (8-10 pounds oval-rounded fruit; green-striped shell with bright yellow flesh, which is brittle, juicy, and very sweet), Starlight (10-12 pound round fruit; deep green with highly contrasting black stripes and pink flesh; excellent flavor with crisp texture), or New Orchid (sweet, bright orange flesh with sherbet-like taste and skin has dark green contrast stripes; oval round, medium large "icebox" size; similar to "Sunshine" in appearance, but larger).
-How to use: slice, dice and serve as drinks, salads, or salsa
-How to store: if melon seems not quite ripe, store at room temperature until sweet smell is coming from the soft, stem end; then store in the refrigerator.

WINTER SQUASH: You will receive each of the following: Butternut (light, tan-colored skin; small seed cavities with thick, cylindrical necks; bright orange, moist, sweet flesh; longest storage potential of all squash) and 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). 
-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. RETURN SHARE BOXES:  Please return your boxes every week to each distribution site, so that we can reuse them. You may bring bags, a cooler or other containers to transfer your produce from the boxes at your distribution site if you don't want to remember to bring back boxes each week.

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 $125. This share will be available for pick up on Nov. 21 (the Saturday before Thanksgiving) at the Ann Arbor Farmers’ Market 7 AM-12 PM, Tantré Farm 2-5 PM, Washtenaw Food Hub 9 AM-12 PM, and new locations Agricole in Chelsea and Pure Pastures in Plymouth.  More specific details will be coming soon.

3. FREE U-PICK BASIL STILL AVAILABLE: If you haven't made PESTO yet or dried or frozen your basil leaves, we still have basil! Members are taking it away by the armfuls.  It only has a few small blemishes, so it 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, please come soon. 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-Packard (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)

RECIPES

SWEET POTATO AND KALE STUFFED POBLANOS (from http://bigeatstinykitchen.com/2013/06/15/sweet-potato-and-kale-stuffed-poblanos)
1 Tbsp olive oil
1/2 medium onion
2-3 medium garlic cloves
1/2 jalapeno, deseeded and minced
1 medium sweet potato (or butternut squash), 1/2-inch cubes
1/2 tsp smoked paprika
1/2 tsp ground cumin
1 bunch of kale (about 4 cups chopped)
Salt and pepper, to taste
4 poblano peppers (or any Sweet Pepper for different flavor)
Toppings: Cheese, cilantro, and salsa
	Preheat oven to 350 degrees.  Prepare a 9x13-inch glass pan with oil or nonstick spray.  Set aside.  To make the filling, heat olive oil in heavy skillet over medium heat.  Saute onion until translucent (about 5-7 minutes).  Add garlic, jalapeno, sweet potato, paprika, and cumin.  Cook, stirring frequently, until sweet potatoes begin to soften (about 10 minutes).  Clean kale and remove stems.  Don’t dry off.  Chop into 1-inch pieces.  Add to sweet potato mixture.  Cook until kale is wilted (about 3-5 minutes).  Remove from heat and set aside.  Cut poblanos in half right through the stem.  Remove seeds and rinse and dry thoroughly.  To broil poblano peppers in an oven, place the halves cut side down on a roasting pan.  Place on the highest rack in the oven and broil on high for a few minutes until the skins are blistered.  You can also do this using gas burners on your stove.  Place the poblanos skin side down onto the gas flame using tongs to turn.  Remove when skin is well blistered, about 1 or 2 minutes per side.  Place poblanos skin side down into the prepared pyrex dish.  Spoon about 1/4 cup of the sweet potato-kale mixture into each poblano half.  Bake for 30 minutes at 350 degrees.  Remove from oven.  Serve with cheese (optional), avocados, cilantro, and salsa.