Week 16: September 7 – 13, 2014

Tantre Farm CSA Newsletter
WEEK #16
Sept. 7-13, 2014

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.

We also try to keep the formatted 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.

**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”.

THIS WEEK’S SHARE

ARUGULA: an aromatic, bright salad green with a peppery mustard flavor, which is rich in iron and vitamins A and C. See Week 1 for usage and storage information.

GREEN BEANS(E-Z Pick): a round, tender, dark green, snap bean with good sweet flavor. See Week 10 for usage and storage information.

CABBAGE: You will receive Express (solid, round, 2-4 lb. red heads) or Tendersweet Cabbage (Midsize, flat heads; tender leaves are very thin, sweet, and crisp – perfect for coleslaw or stir-fries). See Week 8 for usage and storage information.

SWEET CORN (Vision): exceptionally tender, deep yellow kernels; great for fresh eating or freezing. See Week 13 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 for usage and storage information.

U-PICK FLOWERS (only available on the farm): A bouquet per household of up to 15 stems will be part of your share, if you are able to come and pick it. This means that if you are splitting a share, each household can pick a bouquet. More information about u-pick flowers is in the “Announcements” section.

GARLIC: a bulb of several papery white cloves; used in a variety of culinary dishes. See Week 7 for usage and storage information.

FRESH HERBS (only available on the farm): This week there will be no fresh herbs again, unless you are able to come to the farm and pick your own. Lots of varieties of herbs, just no time to harvest them. Basil is available for gleaning, but most plants still have the downy mildew and every so often a good sprig, if anyone wants to pick the plants before they are tilled under. We are making pesto out of it anyway. There will be no more basil this season, so this is it! Please feel free to come and volunteer any day this week and next week to help us out.

KALE (Red Russian Kale): the stems are purple, and leaves are deep gray-green, purple-veined, flat, non-curled, and tooth-edged. See Week 3 newsletter for usage and storage information.

LETTUCE: You will receive heads of Green Leaf, Red Leaf, Romaine or Buttercrunch. See Week 2 for usage and storage information.

HOT PEPPERS: You will receive Jalapeño (small, conical pepper, ranging from green to red; hot chile pepper used commonly in Mexican or southwestern cooking) or Serrano (cylindrical fruit with excellent, very hot flavor; usually eaten fresh green in sauces, condiments, or as a key ingredient in fiery Mexican dishes) or . See Week 12 for usage and storage information.

SWEET RED PEPPERS: You will receive Ace (medium-sized green-to-red bell pepper) or Red Knight Bell (big, blocky, thick-walled, green-to-red pepper with sweet flesh) or 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). See Week 14 for usage and storage information. **Extra “seconds” of peppers will be available on the farm for chopping and freezing.

POTATOES: You will receive German Butterball (a round to oblong tuber with lightly netted golden skin that wraps around deep yellow flesh. Slightly dry flesh, this is good for everything – frying, baking, mashing, soups) or All Blue (an heirloom potato with deep blue skin and flesh; moist texture; perfect in salads, baked, or boiled) *Interesting note: Most blue fleshed cultivars contain 90 times more antioxidants than white tubers, and the antioxidants in potato tubers are enhanced by cooking them. See Week 7 for storage information.

U-PICK RASPBERRIES (only available on the farm): The sweet fall red and golden raspberries are just coming in. 1 pint is available as part of your share this week, if you are able to come out to the farm and pick it yourself. $4 for any extra pints picked.

SWISS CHARD: close relative of garden beets; multi-colored, large veined, semi-crinkly, dark green leaves; mild flavor. See Week 6 for usage and storage information.

TOMATOES: You will receive an heirloom variety from the following: 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). You may also choose from the following sauce tomatoes such as: Granadero (bright red, 4-5 oz. plum tomatoes with very good flavor; thick-walled fruit are good for fresh tomato sauces, salsas, and salads) or Striped Roman (long, roma-shaped tomatoes have orange stripes running down the length of the fruit; very thick and meaty with a nice rich flavor). See Week 12 for storage and usage information.

ANNOUNCEMENTS
1. ENDING SUMMER CSA DATES: The end is drawing near. This is just a reminder that our summer shares are ending in just a few weeks. That means Oct. 8 (Wed.), Oct. 10 (Fri.), and Oct. 11 (Sat.) are the last distribution days.

2. EXTENDED FALL CSA SHARE COMING FOR 2014: We have been getting requests already for our Extended Fall CSA Share. This share runs for 3 weeks from Oct. 12 through Nov. 1 for $100 celebrating all the bounty of the fall vegetables! There usually is plenty of room, since we still have a lot of vegetables in the fields. We ask for your patience though, since we will be offering online registration through a NEW CSA management program, which is taking a bit of time to set up and sort through. This should save us valuable time and paper, so that you can fill out the registration through our website and pay online. You will still have the option to pay by check or cash as well, and we can help with online registration if you do not use a computer or this is difficult for you for some reason. We will be sending out an email notice in the coming week or two. Non-members are welcome, so encourage others to register too. **Chelsea Farmers Market will not have a distribution on Saturdays though for the Fall Shares. The other distribution sites and days are the same.

3. FALL WORK PARTY/END-OF SEASON POTLUCK will be Sunday, Sept. 21, between 1-4 P.M. 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 to see the produce and the animals, listen to music, or just eat at the potluck around 3 or 4 P.M. We also will have sit-down activities, such as onion or garlic cleaning or dried herb stripping. Lots of kid-friendly activities, such as wagon rides, feeding animals, and bubbles. All who come will be able to take something home with them, such as a pumpkin or a winter squash. Hope to see you here for lots of fun!

4. TOMATO PRESERVING WORKSHOP at Tantre Farm: Despite the fact that our bulk harvest of tomatoes is happening now, this workshop is scheduled for Saturday, Sept. 27 from 3 to 6 PM due to our guest presenter’s schedule. There should still be plenty of tomatoes, but feel free to buy and freeze some now, so you will be able to can them later. 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!

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 Golden/Red Raspberries—1 pint free. Extra $4/pint
*U-pick Flowers–You may pick 1 bouquet of up to 15 stems per household for “free”. Extra bouquets will cost $4.
*Already Picked Tomatoes—available for canning or freezing. Many slicer and heirloom varieties. Very easy to freeze! Members– $1/lb. for “perfect” (no blemishes) tomatoes and $0.50/lb. for “2nds” (cracks, bruising, very ripe, but good parts).
*Non members–$1.25/lb. for perfect tomatoes & $0.75 for 2nds.
*U-pick Tomatoes—many tomato varieties are ready for picking.
*Members–$0.50/lb. Non members–$0.75/lb.

6. PLASTIC OR PAPER GROCERY BAGS AND YOGURT CONTAINERS (quart size for u-pick flowers) STILL NEEDED, if you would like to donate some to the farm or at markets. We are running low.

7. VACATIONS or OUT OF TOWN: Please remember to contact us at least by Sunday and please be specific about which location you’re requesting, since we have several options every day.

8. 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.)—10 A.M. to 12 P.M.
Chelsea Farmers’ Market (Sat.)–8 A.M. to 12 P.M.

RECIPES

BLUE POTATO HASH BROWNS (www.garden-wiki.org/index.php5?topic=BLUE POTATO)
2 large blue potatoes or 3 medium
1 medium sweet onion
1 green or red bell pepper
Your favorite cheese
Salt
Canola Oil
**Dice potatoes with a knife into small cubes (or shred for variety). Dice or slice onions and pepper. Place the above onto a hot skillet and add a few tablespoons of oil. Salt to taste. Cook them until they’ve been browning for a few minutes. Slice or shred cheese and toss onto hash browns just before removing them from the skillet to melt it. That’s it. Eat it. Perhaps next time you can try some tomatoes in the mix!

SPICY CORN KERNEL “PAN” CAKE (From Asparagus to Zucchini: A Guide to Farm-Fresh Seasonal Produce, MACSAC) Serves 4.
2 Tbs. vegetable oil
3 heaping c. fresh corn kernels (cut from 6-8 ears)
2 Tbs. minced fresh basil, cilantro, or parsley
2 Tbs. minced green onion
1-2 Tbs. minced jalapeño or serrano pepper
3 Tbs. cornmeal
3 Tbs. flour
salt & freshly ground black pepper to taste
Garnish: fresh basil, cilantro or parsley
freshly made or bottled salsa
**Preheat oven to 400 degrees. Measure oil into a heavy, ovenproof, medium-sized skillet (cast-iron is best) and heat pan in oven for 30 minutes. Combine remaining ingredients except the last two in a bowl, then press evenly into hot pan. (Don’t stir corn in the pan, or the crust won’t form properly.) Bake 25-30 minutes, until edges are brown and crispy. Run a spatula around the outer rim and underneath the corn cake to loosen it from the pan. Wearing hot pads, place a heat-proof serving plate face down over the pan and invert pan so the cake drops onto plate. Garnish with fresh herbs and serve with salsa. Gluten free!

ARUGULA, EGG, AND TOMATO SALAD
1 bunch arugula
4 tomatoes
2 hard-boiled eggs
1 onion or 4-6 scallions, finely chopped
1 clove garlic, minced
2 Tbs. red wine vinegar
6 Tbs. olive oil
4 Tbs. chopped parsley
salt and pepper to taste
**Wash and spin off excess moisture. Remove tough stems. Cut tomatoes into 1 in. cubes. Peel and quarter eggs. Combine all ingredients and mix. Sauté in olive oil for only 5 seconds and toss with pasta, if desired.