Week 15: September 1 – September 8, 2013

Tantre Farm CSA Newsletter
WEEK 15
Sept. 1-8, 2013

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.

THIS WEEK’S SHARE

ARUGULA: an aromatic, bright salad green with a peppery mustard flavor. See Week 1 newsletter for usage and storage information.

FRESH BEANS: You will receive a mixed bag of Maxibel Green Bean (very slender green bean with firm texture and good taste) and Rocdor Yellow Bean (long, slender, yellow bean; meaty, firm texture and no watery taste). See Week 8 for usage and storage information.

BROCCOLI: deep emerald green, tiny buds that are clustered on top of stout, edible stems. Some of these will be bagged as florets and others will be in heads. See Week 11 newsletter for storage and usage information.

CABBAGE: You may choose from Napa Cabbage (crinkly, thickly veined leaves, which are cream-colored with celadon green tips; thin, crisp, and delicately mild; often used in Kimchi; good source of vitamin A, folic acid, and potassium) or Red Express (solid, round, 2-4 lb. red heads). See Week 9 for usage and storage information.

SWEET CORN (Potawatomi): yellow kernels with excellent sweet flavor. See Week 12 for usage and storage information.

CUCUMBERS: You will receive Sultan (small delicate cucumbers with thin skin, a seedless interior, and gourmet flavor). See Week 7 for usage and storage information.

EGGPLANT: You will receive Nadia (slender, purplish-black, glossy-like, bell-shaped fruit), Rosa Biana (an Italian heirloom; round fruit streaked with white and violet), or Orient Express (long, lavender fruit). See Week 11 newsletter for storage and usage information.

GARLIC (optional): a bulb of several papery white cloves. ** It’s been a little too wet for curing garlic well this year, so we have some bulbs, which are perfectly good, but will not store for long periods of time, so we’re offering these “seconds” to members, when we sort them. See Week 6 for usage and storage information.

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. *All shares will receive the common Genovese Basil, and you may choose ONE from the following 4 Herbs:
Italian Flat-leaf Parsley—flat, glossy, dark green leaves have a strong parsley/celery flavor for use dried or fresh; especially good in omelets, scrambled eggs, mashed potatoes, soups, pasta and vegetable dishes, as well as, sauces to go with fish & poultry.
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; refrigerate in bag for up to 3 days.
Cinnamon Basil- small thin serrated green leaves with contrasting purple stems and purple-spiked flowers; savory element to raw dishes, soups, hot drinks, infused oils, and especially suited to fruit dishes.
Lemon Basil– narrow, ovate, light green leaves producing a lemon scent & strong citrus flavor; use fresh or dried in vinegars, fish, chicken, vegetables and soups; common herb found within Thai, Indonesian and several Middle Eastern region cuisines.
*Genovese Basil—All shares will receive basil this week, an herb with sweet, spicy, shiny, green leaves. We supply it with root attached, so 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.

LACINATO KALE: dark green, noncurled, blistered leaves, but heavily savoyed. See Week 1 newsletter for usage and storage information.

KOHLRABI: You will receive these delicious cabbage-flavored bulbs that grow above ground; green skin and crisp, apple-white flesh tubers. See Week 10 for usage and storage information.

ONIONS (Super Star): large, white-skinned onion with mild flavor and thick rings; great for salads, slices, onion rings, and frying; not for long storage. See Week 10 for usage and storage information.

CHILI PEPPERS: You will receive Poblano (black-green chili pepper, heart-shaped fruit, which is mildly pungent with a lightly sweet, medium-hot flavor) and Shishito (sweet, mild, slender Japanese chiles about 2 to 4 inches with squarish end; often used in stir-fried dishes, salads, or as a pickled condiment). See Week 12 newsletter for usage and storage information.

POTATOES: You may choose from Red Norland (smooth, red skin and white flesh; great baked, boiled, or roasted), All Blue (an heirloom potato with deep blue skin and flesh; moist texture; perfect in salads, baked, or boiled), and Yukon Gold (yellowish brown skin with yellow dry flesh and pink eyes; long storage and good tasting; perfect baked, boiled, mashed or fried). See Week 9 for storage & usage information.

RADISHES (D’Avignon): also called, “French Breakfast”; traditional variety from Southern France; 3-4 inch long root that is part red with a white tip and tapered to a point. See Week 14 for usage and storage information.

SUMMER SQUASH/ZUCCHINI: You will receive some variety of Yellow or Green Zucchini (gourmet golden or green zucchini with uniform, cylindrical fruits) or Yellow Crookneck (long, curved neck with a sometimes bumpy, yellow skin; buttery flavor and firm texture). See Week 5 for usage and storage information.

TOMATOES: You may choose from a variety of Heirloom tomatoes such as: Japanese Black Trifele (unusual pear-shaped, heirloom tomato with burgundy, greenish color and excellent, rich flavor), Pruden’s Purple (early Brandywine type; vivid dark pink, heirloom tomato with smooth, crimson flesh; delicious flavor and large–1 lb.+ fruit), Rose (deep pink, heirloom, medium-sized tomato, which is meaty and flavorful), Striped German (very large, meaty, 1-2 lb. fruit with red-yellow stripes and dense, juicy, red-yellow streaked flesh; excellent sweet, complex flavors), or Black Krim (dark brown-red color; tangy, rich, and sweet and when sliced makes beautiful dark slices). You may also choose from sauce or slicing tomatoes such as: San Marzano (early, large classic Italian roma tomato; delicious, balanced acidic flavor and meaty flesh makes for good sauce and paste) or Geronimo (newer variety but already one of the most widely used beefsteak varieties; fruits are very large, firm, nice red color and good taste). We pick heirloom tomatoes slightly green to prevent splitting and damage, while transporting. Heirlooms are softer and more perishable when ripe. Best to store upside down at room temperature until completely ripe. See Week 9 for storage and usage information.

WATERMELON: You may choose from Little Baby Flower Red (small, 2-4 lb. round fruit; bright green stripe pattern on shell and dark pink flesh), Sweet Favorite (oval-oblong with bright green rind and darker stripes; bright red, sweet flesh), or Starlight (10-12 lb. round fruit; deep green with highly contrasting black stripes and pink flesh; excellent flavor with crisp texture). See Week 11 for usage and storage information.

ANNOUNCEMENTS

1. TOMATO PRESERVING WORKSHOP at Tantre Farm: This workshop is scheduled for Sunday afternoon, Sept. 15. The actual time is still being finalized. Kristen Uthus (Tantré Farm worker–2002) will teach mostly how to can tomatoes, but also some information will be on dehydrating and freezing them. There will be active participation and “take-home” samples for those attending. Plan on bringing a Quart Size Canning Jar. Please register with your Name, Phone Number, and E-mail Address in the body of the email to us. There will be a small $5 fee for materials. Bulk tomatoes will be available for you to buy. This is a great time for canning, freezing, or dehydrating!

2. “FIELD TO PLATE” STROLLING SUPPER: Join us for a “Progressive Dinner” at Tantre Farm on Wednesday, Sept. 18 from 6 to 9 PM, where you will get a farm tour while enjoying a delicious dinner. You will enjoy 4 courses as we stroll to 4 different locations around the farm prepared by LuLu, a start-up local restaurant that makes the most of locally-sourced ingredients. Limit is 20 people; $30/person pre-paid…rain date will be Sept. 25. Checks can be made out to “LuLu Eats Local” and mailed to 1260 Sugarloaf Lake Rd, Chelsea, MI 48118. Please send payments no later than Sept. 12. **2 things to remember with your check: 1) For each diner, please indicate “vegetarian” or “pork eater” and 2) include your “email address” with your check and LuLu will send you a confirmation email. Thanks, and we look forward to sharing the farm in this unique way with you.

3. CHANGE IN DATE: We apologize if you had an earlier date in Sept. from our website or our CSA Handbook for the FALL WORK PARTY/END-OF SEASON POTLUCK, but it had to be changed to Sunday, Sept. 22, between 1-4 P.M. We hope you still can make it! Our end-of-season potluck will also be at this time, so please bring an hors d’oeuvre, snack, or refreshment to pass. Members are invited to bring family and friends to help harvest squash, pumpkins, and potatoes before the first frost. You may also come just to enjoy the farm and walk around or enjoy a wagon ride to see the produce and the animals, or just enjoy good food anytime between 1 and 4 P.M. We also will have sit-down activities, such as onion/garlic cleaning or stripping herbs. Lots of kid-friendly activities, such as swinging, feeding animals, and bubbles. All who come will be able to take something home with them, such as a pumpkin or a winter squash. Please dress appropriately for the weather, since it will be scheduled rain or shine.

4. RETURN SHARE BOXES: If you have been stockpiling share boxes, please return them, since there has been a shortage this past week!

5. U-PICK AVAILABLE: Please call ahead 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.
U-pick Flowers—This week you may pick 1 bouquet of up to 20 stems for “free” as part of your share. You may want to bring a vase or a jar to keep your flowers fresher on the ride home!
U-pick Tongue of Fire Beans—if fresh, then good for freezing after blanching; if dried pods, then set out in basket for a couple of weeks to thoroughly dry before longer term storage in jars for later use. Cost is $0.50/lb.
Already Picked Tomatoes—available for canning or freezing. Many slicer and heirloom varieties. Very easy to freeze! $1/lb. for no blemishes, “perfect” tomatoes and $0.50/lb. for “2nds”.
U-pick Tomatoes—Romas, Sun Gold Cherry, and New Girl tomato varieties are ripening in plentiful amounts. Please feel free to harvest them yourselves this week, especially since they are so productive this year. $0.50/lb. Please call ahead.

6. PICK UP TIMES & LOCATIONS REMINDER:
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.)– 8 A.M. to 12 P.M.
Chelsea Farmers’ Market (Sat.)–8 A.M. to 12 P.M.

RECIPES
**Keep in mind that you can type in any produce item combination into a search box with the word “recipe” after it, and you can find some very interesting recipes. Very handy!

TABBOULI (The World in Your Kitchen)
1/2 c. bulgur
a few lettuce leaves
4 Tbs. chopped fresh parsley, divided
2 Tbs. chopped fresh mint
1 onion, finely sliced
4 tomatoes, chopped
1 cucumber, chopped
4 Tbs. lemon juice
4 Tbs. olive oil
salt & pepper to taste

Soak bulgur 20-30 minutes in cold water to cover. Drain well. Line a salad bowl with lettuce leaves and spoon in bulgur. Mix in 3 tablespoons of the parsley, mint, onion, and tomatoes. Whisk lemon juice with olive oil, salt and pepper; toss with salad. Sprinkle remaining tablespoon of parsley on top. Serves 4-6.

SORREL POTATO BAKE (from What Do You Do With This Stuff?)
1 bunch sorrel (or any other green for slightly different flavor)
3 lb. potatoes
1/2 tsp. nutmeg
2 c. stock (or milk)
1/4 c. grated Gruyere cheese
2 Tbs. grated Parmesan cheese
olive oil
salt and pepper to taste

Wash, stem, and coarsely chop sorrel. Sauté sorrel in olive oil until completely wilted. Peel and thinly slice potatoes. Layer 1/2 of the potatoes on the bottom of a casserole dish. Season with salt, pepper, and 1/2 tsp. nutmeg. Spread cooked sorrel evenly over potatoes. Layer rest of potatoes on top. Add enough stock (or milk) to just cover. Sprinkle cheese over surface. Bake for 1 hour at 375 degrees.

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