Tantre Farm CSA Newsletter
WEEK 18
Sept. 23-29, 2012
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.
Keep in mind that the internet is overflowing with information, including pictures of almost everything that we grow. Also, we have two sections on our website to help you identify unfarmiliar produce with color images including descriptions of appearance, taste, nutrition, uses, storage, and seasonal information. You can find this under “CSA Info” on the “Veggie ID” page and also under “Recipes”, the section is called “Produce Information Organized by Plant Part”. We already have some ideas on how to make it easier for you to use (especially an alphabetical tag list of produce), but it’s as good as it gets for this season. Please feel free to pass along any ideas you may have to make it more user friendly.
THIS WEEK’S SHARE
ARUGULA: an aromatic, bright green, salad green with a peppery mustard flavor; rich in iron and vitamins A and C. See Week 1 for usage and storage information.
GREEN BEANS: You will receive Northeaster (also known as Italian or Romano beans; huge, wide, flat, buttery, 8 inch long pods) or Fortex Green Beans (extra long, stringless, round, dark green pods; tender and delicious). See Week 7 newsletter for storage information.
BEETS (without tops): You will receive Red Ace (round, smooth, deep red roots with sweet flavor). See Week 3 for storage and usage information.
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, sautéed, stir-fried, in casseroles, soups, pizzas, etc.
How to store: store loosely in plastic bag for up to a week
LACINATO KALE: dark green, noncurled, blistered leaves, but heavily savoyed. See Week 16 for storage and usage information.
SWEET CORN (Montauk): small, fancy, bicolor kernels on 8” long ears with superior, sweet flavor. Remember to break off the tips of the corn if damaged with the corn borer or the corn earworm. See Week 12 for usage and storage information.
EGGPLANT: You will receive Nadia (slender, purplish-black, glossy-like, bell-shaped fruit), Rosa Bianca (an Italian heirloom; round fruit streaked with white and violet), or Orient Express (long, lavender fruit). See Week 15 for storage and usage 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. You may choose ONE from the following Herbs: Parsley –flat, glossy, dark green leaves, Black-stemmed Peppermint–leaves are good as a hot or iced tea, and add a delicious flavor when minced and added to cooked peas, carrots, potatoes, salads, and fresh strawberries, 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) or Cilantro– the flat, delicate, lacy-edged leaves and stems of the coriander plant, which look a lot like flat-leaf parsley, but has a distinctive, almost citrus fragrance that lends itself to highly spiced foods. Store in jar of water.
**NO BASIL THIS WEEK.
HOT PEPPERS (optional): You may choose from Jalapeño (small and conical pepper, ranging from green to red with medium hot flavor) Korean Red (small, curved, greenish-reddish shape; very hot), Serrano (cylindrical fruit with excellent, very hot flavor; considered a chili pepper; usually eaten fresh green not dried), Padron (heirloom pepper famous in Spain; 2 to 3 inch long red fruit, which are hot; serve sautéed in olive oil with a little sea salt, or chop into many other dishes), or 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 10 for storage & usage information.
SWEET BELL PEPPERS: You will receive Green Bell (large blocky green skins with fruity, sweet flavor) or Red Knight Bell (big, blocky, thick-walled, green-to-red pepper with sweet flesh). See Week 11 for usage and storage information.
POTATOES: You will receive 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) 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 8 on storage 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 1 for usage and storage information.
RAPINI: also called “Broccoli Raab” or Rabe or Rape; leafy green with 6 to 9 inch stalks and scattered clusters of tiny broccoli-like buds (some of ours don’t have buds yet, so just the leaf); traditional Italian specialty combining qualities of broccoli and mustard greens;
How to use: used for salads or light cooking. To cook simply: Clean rapini with water, oil pan, add garlic and brown. Add 1 cup of water. Put in rapini, season to taste. (Lemon may be used if desired.) Cover pan and steam for thirty minutes. Pepperoni or sausage may be added to rapini after it is fully cooked.
How to store: wrap in dampened cloth in plastic bag for up to 1 week.
TOMATOES: You may choose from a variety of tomatoes, which may include some of the following: San Marzano (early, large classic Italian roma tomato; meaty flesh makes for good sauce and paste), Buffalo Ruby Red (long popular, Dutch beefsteak, red tomato; good for slicing), Geronimo (newer variety but already one of the most widely used beefsteak varieties; fruits are very large, firm, nice red color and good taste.), Green Zebra (ripe as a green fruit with a yellow blush and darker green stripes; delicious, tangy salad tomato; beautiful sliced into wedges for salads), or Brandywine (large, heirloom, beefsteak tomato–often over 1 lb.–with a deep pink skin and smooth red flesh; known as one of the best-tasting tomatoes). 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. Bring a vase or jar for the ride home, if needed.
WINTER SQUASH: You will receive 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) or Butternut (light, tan-colored skin; small seed cavities with thick, cylindrical necks; bright orange, moist, sweet flesh; longest storage potential of all squash). See Week 16 for usage and storage information.
ANNOUNCEMENTS
1. MISSING PICK UP DAYS: Please keep in mind if you miss your pick up day, it is extremely helpful to make contact with us that day or the next for picking up your share at the farm anytime the following day. After that it will be too late.
2. FALL WORK PARTY/END-OF SEASON POTLUCK will be this Sunday, Sept. 30, 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, 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 bean shelling. 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. Please dress appropriately for the weather, since it will be scheduled rain or shine.
3. EXTENDED FALL CSA SHARE AVAILABLE FOR 2012: We are offering an Extended Fall CSA Share for $96 for 3 weeks from Oct. 14 through Nov. 3. Registration forms were attached to a more detailed email notice this week, and also will be available at every distribution site for the rest of the season. If you’re interested you can return your registration form by e-mail, send it in the mail, or put it in the labeled envelope at the distribution sites. Registration and payment due by Oct. 13. Non-members are welcome, so encourage others to register now. **Chelsea Farmers Market will not have a distribution on Saturdays though for the Fall Shares. The other distribution sites and days are the same.
4. THANKSGIVING SHARES! We are offering a distribution in November for you to stock up on vegetables before the holiday or for winter storage for $108. This share will be available for pick up only on Nov. 17, 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. A $50 deposit can reserve your share, but full payment is needed by Nov. 10. All forms were attached to a more detailed email notice this week, and also will be available at every distribution site. Non-members are welcome, so encourage others to register.
5. HARVEST AT THE FARM: Please call ahead if you plan to u-pick or pick up on other days besides Wed. and Fri., so we can make sure someone is around to help you.
Already-Picked Tomatoes–Members– $0.75/lb. Non-members–$1/lb.
U-pick Kale–$0.50/lb Easy to freeze or put into other dishes
U-pick Fresh Flowers– You may pick 1 bouquet of up to 20 stems per household as part of your share. Extra bouquet: $4
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. (new time)
Chelsea Farmers’ Market (Sat.)–8 A.M. to 12 P.M.
RECIPES
RAPINI WITH SPAGHETTI (The Victory Garden Cookbook by Marian Morash)
1 bunch rapini (broccoli raab)
1 sweet bell pepper (optional), thinly sliced
1/2 lb. spaghetti
1tbsp. chopped garlic
6 tbsp. olive oil
2 cups water or chicken stock
2 tbsp. butter
Salt and freshly ground pepper
Parmesan cheese
Wash and peel broccoli raab, and cut into 2 3 inch pieces; set aside. Break spaghetti into 2 3 inch pieces. In a large sauté pan, cook garlic in oil for 1 minute. Add pepper slices, cook slightly, and stir in raab, spaghetti, and water or stock. Cover and cook over medium heat, stirring frequently, for approximately 10 minutes, adding additional water if necessary. When broccoli raab is tender, and spaghetti cooked, remove the cover, reduce any pan liquids, and stir in butter. Season to taste and serve with Parmesan cheese. Serves 4.
CARAWAY-FLECKED QUINOA WITH PURPLE POTATOES (by Lorna Sass, 2008) Serves 4 to 6.
1/2 pound purple potatoes, scrubbed and trimmed (no need to peel)
2 tablespoons olive oil
1 medium red onion, finely chopped
2 cloves garlic, minced
1 teaspoon caraway seeds
1 3/4 cups vegetable broth or water
1 cup quinoa
1/2 teaspoon salt, or to taste
Cut the potatoes into matchsticks about 1-inch long and 1/4-inch thick. In a heavy, 3-quart saucepan, heat 1 tablespoon of the oil over medium-high heat. Add the onions, garlic, and caraway seeds. Cook, stirring frequently, until the onions are limp and begin to brown, 3 to 5 minutes. Add the broth and salt (use less if broth is salted), and bring to a boil. Stir in the quinoa and potatoes. Cover and reduce the heat to medium. Cook until the potatoes are tender and the quinoa is translucent, 13 to 15 minutes. Stir in the remaining tablespoon of olive oil and more salt, if needed. Serve warm or at room temperature.
RECIPE FOR BAKED STUFFED POTATO (from www.potato.ie)
6-8 largish Potatoes (Kerr’s Pinks)
4oz Bacon
1 Onion
Butter or Margarine
Parsley
4oz Cheddar Cheese
Bake potatoes. When cooked, allow to sit for about 3 minutes. Cut off top, scoop out potatoes, mash and mix with cooked bacon, chopped onion, butter and parsley. Season and fill the potato shell. Cover with grated cheese. Bake in a hot oven for 15 minutes. Serve and enjoy!
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