TANTRE FARM CSA NEWSLETTER
November 19, 2011
Please contact Richard Andres & Deb Lentz at: 2510 Hayes Rd. Chelsea, MI 48118 email@example.com 734-475-4323
HAPPY THANKSGIVING, EVERYONE!
The west wind blows relentlessly bringing colder temperatures week by week. The birds, butterflies, frogs, turtles, and snakes have found their cozy, quiet places out of the wind. If winter is at hand, spring can’t be far behind. Most of our root crops and squash have come into the barn for winter months of storage to be chopped, diced, sliced, and shredded into fresh, crunchy, healthy salads, soups, and oven roasts. The hearty, winter kale hangs sweet and full. The harvest is in and most of the farm crew are on their way out to ride on the winds to far distant places like so many migrating birds. We look forward to a more contemplative season and to indulge ourselves in dreaming the collective dreams of our local food community.
Although this is our final CSA distribution for 2011, we know it marks an early beginning for 2012. The garlic is planted. The hoses are coiled. The hoop houses have been emptied of all the summer debris (some planted to winter spinach already!). The end is important in all things, and it is also a time to look ahead.
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, kohlrabi, turnips, celeriac, spinach, and are willing to pick up your order at the farm. After the Thanksgiving Distribution we are planning on coming at least one more time to the Ann Arbor Farmers’ Market for 2011 on the following Wednesday, November 23. We will continue coming to market on Wed. and Sat. throughout Dec. if day temperatures stay above freezing. We distribute our produce through Lunasa (www.lunasa.us), an online way to purchase local products, so you can pick up vegetables every other Tues. of the month in Ann Arbor. The People’s Food Coop of AA also carries many of our vegetables.
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 a jar of 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 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, or in the ASPARAGUS TO ZUCCHINI cookbook (p. 191), or other preserving books.
Unless you have made prior arrangements, keep in mind distribution will be ONLY on Saturday, November 19, in Ann Arbor at the Ann Arbor Farmers Market from 7 AM until noon and at the Farm from 2 PM until 5 PM. If you are a member of our CSA from 2011, there will be registration renewal forms for 2012 available. Please remember that Summer 2011 members have a guaranteed space in our CSA if you sign up by Dec. 31. After that, there are no guarantees. This is NOT for new members. New members may begin sign up the last week in January.
Thanks for buying locally and seasonally. We wish you a safe, healthy, and enjoyable Thanksgiving!
BEANS, DRIED SHELLING This year at Tantre we decided to try to grow thirteen different kinds of shelling beans, mostly for dry use. You will receive 1 bag of Black Turtle (black bean with dense, meaty texture; commonly used in Latin American cuisine and good in spicy soups, stews, and refrying) and a mixed bag of Turkey Craw (an heirloom, brown seed with tan flecks and brown eye rings; original seed said to have been found in a wild turkey’s craw), Kidney (dark red bean shaped like a kidney), and Pinto (beige colored bean with reddish, brown flecks). We are providing you with beans in pods, so that you may have the pleasure and anticipation of the colorful variety of seeds that appear. If storing the beans or saving them for garden seed, we recommend that you put them in the freezer for about 5 days to kill any weevil eggs that may hatch in the pods. If you are going to cook them up soon, then no need. If you are interested in other varieties, we will have some available throughout the winter. Soak and cook them like any other dried bean. Lots of recipes on the internet.
BEETS: You will receive 1 mixed bag of beets without tops of Red Ace (round, smooth, deep red roots with sweet flavor and medium-tall, red-veined green leaves) and/or Golden Beets (orange skin with rich gold interior; mild, sweet flavor when cooked). This bag of beets will be mixed with Turnips.
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 FLORETS You will receive 1 bag of florets–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
BRUSSELS SPROUTS tiny, green cabbage heads with mildly pungent, mustard-like flavor.
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.
CARROTS (Napoli) a specialized variety with a sweet taste; 7” roots are cylindrical, smooth, and blunt 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.
CAULIFLOWER, ROMANESCO lime green, spiraled heads with pointed, spiraled pinnacles; crisp and mild.
How to use: Raw for salads and dips, steamed, sautéed, or roasted.
How to store: Sweetest and best when used within a week when stored in the refrigerator, but can last up to 2 weeks.
How to freeze: Blanch 2-4 minutes, rinse under cold water, drain and dry, pack into freezer bags.
CELERIAC also called Celery Root, rather ugly, knobby, brown vegetable skin with white flesh when peeled; taste is like a cross between strong celery and parsley; can range anywhere in size from an apple to a small cantaloupe; high in carbohydrates, vitamin C, phosphorus, and potassium. *Look at recipes on Tantre website!
How to use: outer skin should be peeled, but after peeling can be soaked in lemon juice to prevent discoloration; eaten raw in slaws or salads or cooked in soups, stews, purees; can also be baked, boiled, or sautéed;
How to store: refrigerate in plastic bag for up to a month; may also be dried and used as a seasoning.
GARLIC You will receive a bag of garlic cloves (papery white cloves; believed to help in fighting infections, cancer prevention, and bolstering the immune system). See below on storage tips.
How to use: Add to soups at beginning of cooking and again at the end or just prior to serving; 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 You will receive one small bunch of Italian Flat-leaf Parsley (flat, glossy, dark green leaves have a strong, parsley-celery flavor for use dried or fresh) and 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).
How to use: Toss in a salad, cook in stir-fries, soups, stews, etc.
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 and add about 1 inch of water to each and freeze solid. These cubes can be added to soups, sauces, gravies, stews and casseroles, as needed.
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; sauté pre-cooked greens in garlic butter and onion; 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 2-3 minutes, rinse in cold water, drain, and pack into air-tight containers, or just destem, chop, and freeze in bags.
KOHLRABI delicious, cabbage-flavored, green bulbs that grow above ground; green skin and crisp, apple-white flesh tubers.
How to use: good steamed and then mashed with potatoes, added to soups or stews, or sliced and eaten raw with dip; excellent grated into slaws or stir-fries.
How to store: Refrigerate unwashed in a plastic bag for up to 1 month; for longer storage, layer kohlrabi in moist sand in root cellar.
SPICY GREENS MIX a mildly spicy, leafy salad mix of greens and reds with a wide variety of leaf shapes and sizes with ingredients such as arugula, tatsoi, red/green mustard greens, mizuna in a bag.
How to use: used for salads and sautéing–cooks up quickly
How to store: refrigerate in plastic bag for 2 to 4 days.
PARSNIPS long, cylindrical, creamy-white roots with sweet flavor; contain small amounts of iron and vitamin C.
How to use: can be baked, boiled, sautéed, steamed. Our favorite way to prepare them is to roast with olive oil and fresh herbs.
How to store: refrigerate in plastic bag for up to 2 weeks.
GREENISH/RED PEPPERS: Believe it or not, we still have peppers! You will receive 1 each of the following varieties: Apple Pimento and Carmen.
How to use: eat raw for best nutrient retention, but also added to soups, stews, omelets, quiches, stir-fries, etc.
How to store: refrigerate unwashed in hydrator drawer for 1-2 weeks. Peppers can be easily frozen by washing, chopping, and placing in freezer bags. Also, peppers can be dehydrated or dried.
PEARS, KEEFER crisp, juicy, white flesh with a coarse texture. You will receive 2 pears from Graciem Organics, a certified organic, fruit tree farm in Ann Arbor. These are the last harvest from the fruit farm, which throughout the summer has peaches, apples, pears, nectarines and apricots available. They can be purchased through Lunasa (www.lunasa.us) an online local Farmers Market. Please free to contact firstname.lastname@example.org for any questions.
How to use: best for pear preserves or cooked pear sauce
How to store: Ripening can occur either at room temperature or in the refrigerator. Remove from refrigerator several days before eating.
POTATOES You will receive 1 netted bag each of the following: 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), Russet Potatoes (a brown-skinned, white-fleshed potato; commonly used in French fries in fast food restaurants; great baked, mashed, or fried), Red Potatoes (red skin covering white flesh; all purpose potato is perfect baked, roasted, or steamed).
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.
RADISHES (Pink Beauty) pink-colored root with mild, spicy flavor. *Tops are edible too & good in soups and gravies.
How to use: Use in soups and stews, steam, good in salads.
How to store: 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.
SAUERKRAUT We are pleased to offer an exclusive batch of “Tantrific Tantré Sauerkraut” crafted by Brinery employees and Tantre alumni, Greg and Evan. Ingredients include Tantre Farm’s green cabbage, carrots, and parsnips, 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.
SPINACH a bag of crisp, dark green leaf; excellent source of chlorophyll and vitamins A & C.
How to use: Steam, toss in fresh salad, add to sandwiches, sauté, add to crepes, quiche, lasagna, and soups.
How to store: Wrap in a damp towel or a plastic bag in the refrigerator for up to a week.
How to freeze: Blanch for 1-2 minutes, rinse in cold water, drain well, and pack into freezer bags.
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 Scarlet Queen (large, flat-round, sweet, crisp, white flesh with spicy, red skin with edible greens) and/or Hakurei (a white salad turnip with round, smooth roots with a sweet, fruity flavor and a crisp, tender texture with edible greens). This bag of turnips will be mixed with beets.
How to use: Boil, steam, bake, add to soups and stews, mash or scallop just like potatoes, excellent roasted. Greens can be used like spinach or beet greens.
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 You will receive all of the following varieties:
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)
Carnival (a multicolor Sweet Dumpling with colorful patches and flecks of dark and light green, orange, and yellow; sweet flesh and edible skin).
Black Forest Kabocha (smaller size kabocha; dark green, flat-round fruits; buttercup size with no button on end; orange flesh is medium-dry & sweet)
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 and Carnival make 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.)
*Keep in mind-Cooks.com, Epicurious.com, Recipes.com, and especially www.tantrefarm.com for more recipe ideas.
MAPLE SAGE DRESSING (contributed by Sandy Michon, CSA member)
2 large shallots
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.
LEAFY SALAD WITH PARSLEY-GARLIC VINAIGRETTE Serves 6-8.
8 – 10 cups assorted salad greens
For the vinaigrette:
1 bunch parsley
2 garlic cloves
2 Tbs. stone ground mustard
2 Tbs. tamari or shoyu
¼ tsp. freshly ground pepper, or to taste
½ cup extra-virgin olive oil
Rinse the salad greens, tear them into bite-size pieces and set aside. Chop the parsley and mince or press the garlic and place in a large salad bowl. Mix in the mustard, tamari, pepper and oil. Add the greens to the bowl just before serving. Toss gently from the bottom to coat evenly with the dressing. Serve immediately.
TANTRÉ FARM SLAW (A simple, easy salad!) Serves 4.
2 medium beets, grated
3 large carrots, grated
2 turnips, grated
1 kohlrabi, grated
1 celeriac (if celery flavor is desired), 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.
PURÉED CELERIAC, PARSNIPS AND POTATOES (Bon Appétit, January 1998)
1 celery root (celeriac–1 lb.), trimmed, peeled, cut into 1/2-inch pieces
1 lb. parsnips, trimmed, peeled, cut into 1/2-inch pieces
1 lb. potatoes, peeled, cut into 1-inch pieces
1 cup milk
1 tablespoon butter
Cook celery root and parsnips in large pot of boiling salted water until beginning to soften, about 10 minutes. Add potatoes; cover and cook until all vegetables are tender, about 20 minutes longer. Drain well. Transfer vegetables to processor. Add milk; puree until almost smooth. Return puree to same pot; stir over medium heat until heated through. Season with salt and pepper. Mix in butter. Transfer to bowl. Serve.
TOASTED CAULIFLOWER (from “Good Deal with Dave Lieberman”)
2 heads cauliflower
1/2 cup white wine
1/2 cup canned chicken broth or water
1 tablespoon extra virgin olive oil, plus more for drizzling cauliflower
1 teaspoon dried oregano
Kosher salt and freshly ground black pepper
6 garlic cloves, sliced thinly
1/2 cup dry bread crumbs
2 tablespoons chopped fresh Italian parsley
1 cup coarsely shredded Parmesan or pecorino
Preheat the oven to 400 degrees F. Break apart the cauliflower into large florets and cut off the thicker stems. Set the cauliflower pieces stem side down in a 13 by 9-inch baking dish. Pour the wine and broth into the dish and drizzle olive oil over the cauliflower. Sprinkle with the oregano, and salt and pepper, to taste. Scatter the garlic over everything. Cover the pan with aluminum foil and bake until tender, about 30 minutes. The florets should fall apart if you poke them with your finger. Meanwhile, stir the bread crumbs, chopped parsley, and 1 tablespoon olive oil together in a small bowl. When the cauliflower is tender, sprinkle the bread crumb mix and the cheese over the florets and put the dish, uncovered, back in oven until the topping is browned, about 15 minutes. Serve hot or at room temperature.
ROASTED BUTTERNUT SQUASH AND PEAR SOUP (October 2000 ed., Country Living magazine) Makes 9 Cups.
1 large or 2 small butternut squash, 3-4 pounds total
1 tablespoon vegetable oil (Olive oil works, too!)
2 cups chopped onion
1 chopped shallot, about 2 tablespoons (or just add more onions)
1 tablespoon chopped fresh ginger
1 1/4 teaspoons salt
1/4 teaspoon black pepper
2 ripe pears, peeled, cored and cut into chunks, about 2 cups
6 cups reduced-sodium chicken broth
1 tablespoon honey
1 teaspoon fresh thyme or 1 teaspoon parsley
1/4 cup heavy cream
Roast squash: Preheat oven to 400ºF. Cut squash in half lengthwise and place cut side down on a nonstick baking pan. Pour 1/4 cup water into pan and roast for 45 minutes or until squash is tender when pricked with a fork. Remove from oven and allow to cool. (This step may be done the day before preparing the soup). Prepare soup: remove seeds and peel from roasted squash. Place cooked squash in a medium bowl and mash coarsely. Set aside. In a 6 quart saucepan, heat oil and add onion, shallot, ginger, salt and pepper. Cook over medium-high heat until onion is soft and begins to turn light brown, about 10 minutes. Add pears and cook another 5 minutes. Measure three cups of cooked, mashed squash and add to the saucepan. Stir in broth, honey and thyme and bring to a boil. Reduce heat and simmer, covered for 15 minutes. Puree in batches in a blender or food processor, then return the soup to the saucepan. Stir in the cream and keep warm. Serve warm.
THREE SISTERS STEW (Feeding the Whole Family by Cynthia Lair) This is so delicious!!
1 c. dried beans (kidney, pinto, black, or Christmas lima), soaked
3 c. water
2 cloves garlic
2 Tbs. fresh or 2 tsp. dry oregano
1 tsp. cumin seeds
1/2 tsp. cinnamon
1 Tbs. extra-virgin olive oil or ghee
1 med. onion, chopped
1 1/2 tsp. sea salt
2-3 cloves garlic, minced
2-3 c. winter squash, cut in chunks
1 14-oz. can chopped tomatoes, or 2 cups fresh tomatoes
1 Tbs. chili powder
1 1/2 c. fresh or frozen corn
Drain soaking water off beans. Place beans, water, and garlic in a pot; bring to a boil. Cover and simmer until beans are tender (50-60 minutes) or pressure cook with 2 cups water (45 minutes). In a large pot, quickly dry toast oregano, cumin seeds, and cinnamon for about 30 seconds. Add oil, onion, salt, and minced garlic; sauté until onion is soft (5 minutes). Add squash, tomatoes, and chili powder and cook until squash is soft (about 20 minutes). Add a little water if mixture is dry. Add cooked beans and corn to squash mixture; simmer until corn is tender. Adjust seasoning to your taste.
TETSUKABUTO SQUASH PIE (from Backwoods Home Cooking)
1 9-inch unbaked pie shell
2 cups mashed or pureed, cooked pulp of Tetsukabuto 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.Back to top