TANTRE FARM CSA NEWSLETTER
November 17, 2012
Please contact Richard Andres & Deb Lentz at: 2510 Hayes Rd. Chelsea, MI 48118 firstname.lastname@example.org 734-475-4323
HAPPY THANKSGIVING, EVERYONE!
The stars shine through the misty, moonless skies. The morning is cold and the soil is frozen with a glaze of sparkly frost. The days are still, windless, and bright with ancient sunlight gently warming the leafless trees. The rooster’s shrill call piercely punctuates the farmyard. The cows lounge on dry grass piles and chew their cuds of turnip leaves and spotted squash. There are no pestering bugs to assault their tranquility. The people on the farm are enjoying a slower pace and putting the garden to bed for the winter. They are relishing these last few days as they savor the last few moments of friendship and camaraderie making each moment a delight. The end of the fall harvest finds us with a barn full of squash and onions and a root cellar full of cabbage, potatoes and other roots ready to eat for the next several months. This Thanksgiving Share is a sampling of this year’s fall harvest and a testament to this year’s hardworking hands. Hope you enjoy it as much as we enjoyed growing it for you.
Although this is our final CSA distribution for 2012, we know it marks an early beginning for 2013. The garlic is planted. The hoses are coiled. The hoop houses have been emptied of all the summer debris and some are already planted to winter spinach, which will be ready for harvest as early as Feb. or March.
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, rutabaga, 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. 21, for any last minute Thanksgiving purchases, but at this point not on Sat. Nov. 24. We will continue coming to market on Wednesdays and Saturdays throughout Dec. as long as day temperatures stay above freezing. 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 post updates. We also distribute our produce through LUNASA (www.lunasa.us) for an online way to purchase local products throughout the winter months with distribution at the Food Hub in Ann Arbor. We will be at the 2 Lunasa Open Houses at the Food Hub on Dec. 7 & 23. Anyone can be a guest that day! The People’s Food Coop of AA also carries many of our vegetables.
If you are interested in our Summer CSA shares for 2013, there will be registration forms available at the market or wait patiently for the online copy that will be sent with a reminder email in the coming month.
The vegetables for this last distribution will be distributed into 1 big (1 7/8 bushel) box, 1 summer share-size (3/4 bushel) box, and you will receive a jar of The Brinery’s sauerkraut. You may want to bring your own containers or bags, if you don’t want to keep the boxes. If you keep the boxes, you can keep them forever, return them next Wed. or next year, or bring them back to the farm or the AA farmers’ market this winter. 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, which has some very useful storage guides and Vegetable Identification images under the CSA Info and Recipe pages.
Thanks for buying locally and seasonally. We wish you a safe, healthy, and enjoyable Thanksgiving!
WHAT’S IN YOUR SHARE
BEETS: You will receive 1 bunch of Golden Beets with tops (orange skin with rich gold interior; mild, sweet flavor when cooked; cook greens like spinach) and you will also receive a mixed bag of topless beets such as Cylindra (uniquely-shaped 6” cylindrical beet with especially sweet flavor; this heirloom is a favorite with chefs due to uniform slices and ease of peeling) and Chioggia (Italian variety with cherry red, candy-striped flesh and a sweet flavor).
How to use: roots good in 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.
BROCCOLI: deep emerald green, tiny buds that are clustered on top of stout, edible stems; known as an anti-cancer vegetable
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
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 (Savoy): loose, full head of crinkled leaves varying from dark to pale green; mellow-flavored cabbage considered to be superior for cooking.
How to use: good steamed, stir-fried, or chopped raw into salads or coleslaw.
How to store: refrigerate for up to 1 month
BABY CARROTS (Hercules): You will receive 3 or 4 bunches of these frost-sweetened, tender, orange, cone-shaped roots; good eating quality and stores well with edible, green leaves.
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.
GARLIC: You will receive a bag of garlic; 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 receive one bunch of Italian Flat-leaf Parsley (flat, glossy, dark green leaves have a strong, parsley-celery flavor for use dried or fresh). You will also receive either 1 small bunch of Sage (an herb from an evergreen shrub in the mint family with long, oval shaped, grayish-green leaves; a musky aroma and a warm and spicy taste; commonly used in making sausages, soups/stews, breads, stuffings, and teas) or 1 small bunch of Rosemary (pine needle-like leaves used with potatoes, bread doughs, risottos, mixed vegetables, and meat dishes, especially lamb, as well as in sweet dishes such as lemonade, creams, custards, and syrups; very strongly flavored, so use sparingly; considered a memory stimulant and medicinally used for headaches, indigestion, and depression).
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; can also be dried upside down in warm, dry place.
How to freeze: Chop the leaves coarsely and place 1 tablespoon of chopped herb into each compartment of an ice cube tray with water and freeze solid; add to soups, sauces, gravies, stews and casseroles, as needed. Can also be just chopped & put in freezer bags.
KALE (Green Curly): well-ruffled, curly green leaves on green stems. This variety makes a good, roasted “kale chip”.
*This is a very nutritious green–high in protein, calcium, iron, vitamins A, K, & C and contains many cancer-preventing antioxidants–well-worth freezing.
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 a plastic bag for up 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 again to remove soil.
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.
ONIONS: You will receive a netted bag of yellow and red onions.
How to use: great for salads, soups, sandwiches, slices, grilled, etc.
How to store: once cut, wrap in damp towel or plastic bag in fridge for 2 to 7 days; if not cut, store in dry, well-ventilated place.
SWEET RED PEPPERS (Carmen): long, tapered fruit that ripens from green to a deep “carmine” red; sweet taste in salads and when roasted and fully red-ripe.
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 unwashed in hydrator drawer for 1-2 weeks.
How to freeze: Clean, seed, and mince peppers. Place in freezer containers or bags to be used later in soups or casseroles.
POTATOES: Everyone will receive a netted 5-lb. bag of Butte (russet baker that is highest in vitamin C and protein; great baked, mashed or fried). You will also receive a colorfully mixed bag of the following: Kerr’s Pink (very pale skin and cream flesh; mealy, cooked texture, so makes a good Specialty/Salad Potato variety; good roasted, mashed, or in salads), 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!), Rose Finn Apple Fingerling (rare and beautiful rose-colored fingerling with moderately dry, yellow flesh; delicious baked, boiled or roasted), 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: 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: looks like an overgrown white carrot, but with a slightly mild radish taste; crunchy and sweet texture; good macrobiotic root that is good for the gut.
How to use: excellent julienned or sliced and used in a salad or tossed with your favorite vinaigrette; good eaten fresh, cooked, or pickled; greens are also edible and can be used like any tender green.
How to store: not as hardy as you may think, so store wrapped in plastic to keep them crisp for up to 2 weeks
BABY RADISHES (Pink Beauty): dainty, pink-colored root with mild, spicy flavor. *Tops are edible too & good in soups and gravies.
How to use: Wonderful in soups, steamed, and good in salads.
How to store: Separate roots from greens if storing for a long time, and 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.
RUTABAGA: purplish skin with yellow flesh; thought to be a cross between a cabbage and a turnip and resembles a large turnip (3 to 5 inches in diameter).
How to use: Bake, steam, or boil so it cooks up to a creamy texture as nice addition to mashed potatoes, can be substituted or added to pumpkin or squash pies, or baked in a root bake, and often a key ingredient in making pasties.
How to store: Refrigerate in a plastic bag for up to 1 month; keeps at room temperature for 1 week; long term storage
SAUERKRAUT: We are pleased to offer a 24 oz. jar of the Brinery’s Sauerkraut aged up to 6 months. Ingredients include local red and/or green cabbage along with Portuguese 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.
How to store: refrigerate up to 3 months or longer depending on how you like the flavor, since it will get stronger with more age. *NOTE: This sauerkraut jar has NOT been canned.
SWEET POTATOES (Beauregard): large, edible root related to the morning-glory family that has dark red-orange skin with a vivid orange, moist, sweet flesh; high in vitamins A & C.
How to use: Bake in 400 degree oven until tender, about 45 minutes; use like potatoes—baked, boiled, sautéed, fried; can be made into pies, waffles, pancakes, breads, & cookies
How to store: store in a cool, dark place like winter squash. *Do not store in plastic or in fridge, unless cooked.
TURNIPS: You will receive 1 mixed bag of these varieties of turnips without tops: Scarlet Queen (large, flat-round, sweet, crisp, white flesh with spicy, red skin with edible greens), Hakurei (a white salad turnip with round, smooth roots with a sweet, fruity flavor and a crisp, tender texture with edible greens), and Golden (pale straw hue; sweet, earthy flavor with a peppery undertone).
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: It’s been a great squash year! You will receive all of the following varieties and also have the option to select 2 or 3 extra kinds of squash besides what’s in your box:
Acorn (small, green ribbed squash with pale yellow flesh)
Butternut (light, tan-colored skin; small seed cavities with thick, cylindrical necks; bright orange, moist, sweet flesh; longest storage potential of all squash)
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)
Black Forest Kabocha (smaller size kabocha; dark green, flat-round fruits; buttercup size with no button on end; orange flesh is medium-dry & sweet)
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)
Spaghetti (3-5-pounds, 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)
Tetsukabuto (5-6 pound Japanese squash; nearly round with dark green rind, slightly mottled and ribbed; sweet and nutty flavor with yellow, thick flesh)
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. Acorn makes excellent stuffed squash or soup bowls for holding soup or custards, 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 rot, cook it immediately, and freeze it in freezer bags for future use. (See ”Pumpkin” information.)
SIMPLY PUMPKIN, ORANGE & GINGER NECTAR (Makes 2 servings, about 1 1/4 cups each.)
1/2 cup pureed, already baked, pie pumpkin
2 cups orange juice
1/2 to 1 teaspoon grated fresh ginger or more to taste
Combine pumpkin, orange juice and ginger in small pitcher; stir until smooth. If not drinking right away, cover and refrigerate any remaining. This nectar is best when consumed within 2 days. **Tips: Recipe can easily be halved for a single serving to be mixed in your glass. If fresh ginger is not on hand, substitute 1/4 to 1/2 teaspoon of ground ginger.
MAPLE SAGE DRESSING (contributed by Sandy Michon, CSA member)
2 large shallots or 2 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.
TANTRÉ FARM SLAW (A simple, easy salad!) Serves 4.
2 medium beets, grated
3 large carrots, grated
2 turnips, grated
2-3 scallions or 1 onion, chopped (optional)
sesame or sunflower seeds, toasted
olive oil or toasted sesame oil
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.
Variations: Add grated radishes, chopped parsley, etc.
COOL & CRUNCHY RADISH AND TURNIP SALAD (from “Eggs on Sunday”) Serves 2.
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.)
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
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 (and/or beet greens or 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.
RUMPLEDETHUMPS (from Sundays at Moosewood)
5 large potatoes (2-2 1/2 pounds), cut into chunks
2 1/2 cups chopped cabbage
2 leeks (or 1 cup onions), washed and chopped
2 1/2 cups coarsely chopped broccoli
6 tbs. butter
1/4 tsp. mace or nutmeg
salt and freshly ground black pepper to taste
3/4 cup milk
1 1/2 cups grated cheddar cheese
Boil potatoes in salted water for 15 minutes. Meanwhile, steam the cabbage, leeks, and broccoli. Melt 2 tbs. butter and stir in the mace. Mix this seasoned butter and salt and pepper to taste into the steamed vegetables. Drain the potatoes and mash with 2 more tbs. butter, the milk, and salt and pepper to taste. Stir in the seasoned vegetables and mix evenly. Spread in an oiled 13×9 inch-baking pan. Melt the remaining 2 tbs. of butter and drizzle it over the potato mixture. Sprinkle the top with the grated cheese. Place under the broiler for 3 to 4 minutes or until the cheese is browned and bubbly. If you’d like to prepare the Rumpledethumps ahead of time, omit the cheese topping, cover the baking pan tightly, and refrigerate. Later, bake, covered with foil, for 30 minutes at 350 degrees. Uncover, sprinkle with the cheese, and place Rumpledethumps under the broiler for a few minutes to brown.
BROWNED BRUSSELS SPROUTS IN PARMESAN CRUST (from Farmer John’s Cookbook: The Real Dirt on Vegetables by John Peterson) Serves 2 to 4
1/2 pound Brussels sprouts (about 2 cups)
1/2 cup olive oil
1 cup seasoned dry bread crumbs
1/4 cup freshly grated Parmesan cheese
freshly ground black pepper
Bring 2 cups of water to a boil in a large skillet. Add the Brussels sprouts and a large pinch of salt; cook until bright green and just tender-crisp, 5 to 7 minutes depending on size. Drain; briefly rinse under cold water to stop the cooking. Heat the oil in a large skillet over medium-high heat until hot but not smoking. Add the Brussels sprouts; cook, stirring occasionally, until they begin to brown, 10 to 12 minutes. Add the bread crumbs and slowly roll the sprouts around until they are completely covered. Continue cooking until the bread crumbs are brown,
3 to 4 minutes. Using a slotted spoon, transfer the sprouts to a serving platter and immediately sprinkle with Parmesan. Season with salt and pepper to taste. Serve immediately.
SAVOY CABBAGE RECIPE
1 Savoy cabbage
2 Tbs. butter
1 onion, finely chopped
3-4 slices of very thinly sliced bacon, finely cut
salt, pepper, & nutmeg to taste
Cut cabbage into quarters, cut out stalk and cut into strips. Blanch for 3 minutes in generously salted water; put into ice water to stop cooking. After this step, cabbage can be frozen, put into fridge, etc. until dinner preparation starts. Finely chop the onion, sauté in the butter, add the bacon and keep over medium heat. Add the cabbage. Salt, pepper and nutmeg to taste, cover, and let sauté for a couple more minutes. Serve. *Tip: Best with roasts, potatoes, or pasta.
STIR-FRIED DAIKON (from Rolling Prairie Cookbook by Nancy O’Connor) Serves 3.
1 Daikon radish
1 Tbsp. peanut oil
1 tsp. sweetener of your choice
1/8 tsp. salt
2 Tbsp. finely chopped parsley
Scrub Daikon and cut in thin slices. Heat oil in a heavy skillet or wok over medium-high heat. Add Daikon and toss to coat with oil. Sprinkle sweetener and salt over radish slices. Cook, stirring often, until radishes are just tender—about 5 minutes. Remove from heat. Toss in parsley. Serve immediately.
TETSUKABUTO SQUASH PIE (from Backwoods Home Cooking)
1 9-inch unbaked pie shell
2 cups pureed, cooked pulp ofTetsukabuto squash
1/2 tsp. vanilla
10 oz. evaporated milk
1/4 cup brown sugar
2 Tbsp. unbleached flour
1/2 tsp. nutmeg
1/2 tsp. ginger
1/3 cup chopped pecans
Thoroughly mix pulp, vanilla, and milk. Mix sugar, flour, nutmeg, and ginger together and stir into the wet mixture. Pour into the pie shell and bake in 375° oven until the middle of pie is almost firm but still sticky. Remove from the oven and sprinkle with pecans. Continue baking until a straw inserted in the center comes out clean. Entire baking time takes 40-45 minutes.
RUTABAGA PUFF (From Asparagus to Zucchini: A Guide to Farm-Fresh, Seasonal Produce by Madison Area Community Supported Agriculture Coalition—1st edition) Serves 2-3.
2 cups mashed, cooked rutabaga
1/8 tsp. ground ginger
1 cup soft bread crumbs
¼ tsp. salt
1 Tbsp. sugar
½ cup milk
¼ tsp. ground mace
1 Tbsp. butter, in small pieces
Combine mashed rutabaga with bread crumbs, sugar, mace, ginger, and salt. Beat milk and egg together; stir into rutabaga mixture. Pour into greased casserole dish and dot with butter. Bake at 350 degrees until top is lightly browned, about 45 minutes. Serve.