2013 Thanksgiving Share

Thanksgiving Share
November 23, 2013
Please contact Richard Andres & Deb Lentz at: 2510 Hayes Rd. Chelsea, MI 48118 tantrefarm@hotmail.com 734-475-4323


The wild winds of the north and the west have blown and blown. The moon glides with the clouds and the fog, cold and silvery over the frosty land. The rain and cold and frost have finally made the flowers stop blooming. Our backs tingle with the tension and strain of carrying so many crates and boxes over the muddy, clotted paths with row upon row of roots and the last greens of the year. There is no confusion as to what season it is anymore. It is the end of one season and transitioning into the start of another. The end of the fall harvest finds us with a barn full of squash, garlic, and onions and a root cellar full of cabbage, potatoes and other roots ready to eat for the next several months. It is so important to rejoice in the abundance of this harvest! We are full with so many fine meals with friends to share the work and harvest. This Thanksgiving Share is a sampling of this year’s fall harvest and a testament to this year’s hardworking hands. Thank you for being part of our CSA. We hope you enjoy this most abundant Thanksgiving Distribution.

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, 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. 27, for any last minute Thanksgiving purchases, but not on Sat. Nov. 30. 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. The People’s Food Coop of AA also carries many of our vegetables throughout the fall and winter.

If you are interested in our Summer CSA shares for 2014, there will be registration forms available at the market or you can find them on our website as well. We have openings now for returning and new members, so sign up now!

The vegetables for this last distribution will be distributed into 1 big (1 7/8 bushel) box, 1 summer share-size (1/2 bushel) box, a 20 lb. mesh bag of potatoes and cabbages. You will also receive 2 jars of The Brinery’s sauerkraut on the side. 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, 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.

Thanks for buying locally and seasonally. We wish you a safe, healthy, and enjoyable Thanksgiving!
–Deb and Richard (& the 2013 Tantre Farm Crew)

BEETS: You will receive a mixed bag of topless beets with Golden (orange skin with rich gold interior; mild, sweet flavor when cooked; cook greens like spinach), Red Ace (round, smooth, deep red roots with sweet flavor and medium-tall, red-veined green leaves), 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.

BRUSSELS SPROUTS: You will receive these tiny, green cabbage-like sprouts 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.

CABBAGE: You will receive Storage No. 4 (solid blue-green heads; round with a tapered base, have delicious, crisp leaves, and are capable of long-term storage into spring) and Ruby Perfection (Fancy fall storage red head; medium-sized, dense, and a uniform high-round shape with good wrapper leaves)
-How to use: steamed, stir-fried, chopped into salads or coleslaw.
-How to store: refrigerate for up to 1 month

CARROTS (Bolero): You will receive 3 bunches of these frost-sweetened, tender, excellent long-term, storage carrots with medium-long, thick, blunt, orange roots.
-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; stores best in near freezing conditions around 32 degrees and 95% humidity; greens may last up to a week refrigerated in plastic bag

CAULIFLOWER, ROMANESCO: lime green, spiraled heads with pointed, spiraled pinnacles; crisp and mild; exceptional roasted
-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.

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.
-How to use: can be eaten raw in slaws or salads or cooked in soups, stews, purees; can also be baked, boiled, or sautéed; after peeling should be soaked in lemon juice to prevent discoloration of the flesh
-How to store: refrigerate in plastic bag for up to a month; may also be dried and used as a seasoning.

COLLARD GREENS: dark-green, flat, large leaf. Use large leaf rolled up as a wrap and stuff with vegetables or hummus.
-How to use: for salads, soups, and light cooking
-How to store: keep in plastic bag or damp towel in refrigerator for up to 1 week

GARLIC: You will receive a bag of Russian Red 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 1 bunch of Italian Flat-leaf Parsley (flat, glossy, dark green leaves have a strong, parsley-celery flavor for use dried or fresh) and 1 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).
-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 bags.

KALE: You will receive Green Curly (well-ruffled, curly green leaves on green stems. This variety makes a good, roasted “kale chip”) and Red Russian Kale (the stems are purple, and leaves are deep gray-green, purple-veined, flat, non-curled, and tooth-edged).
*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 plastic bag for 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.

ONIONS: You will receive Copra (medium-sized, dark yellow-skinned storage onions) and Mars Red (purple-red skinned onion with sweet flavor).
-How to use: good in French onion soup, great for salads, soups, sandwiches, slices, grilled.
-How to store: can last for 10 to 12 months if kept in a cold, dark place, but remove any ones starting to go soft from the others.

POTATOES: Everyone will receive 1 large mesh bag of several varieties of potatoes including Butte (russet baker that is highest in vitamin C and protein; great baked, mashed or fried), German Butterball (a round to oblong tuber with lightly netted golden skin that wraps around deep yellow flesh. Slightly mealy, this is good for everything – frying, baking, mashing, soups), Mountain Rose (rosy-skinned inside and out, these versatile, all-purpose spuds are deliciously moist, but not waxy textured. Extra nutritious, and high in antioxidants. Excellent baked, mashed or fried), All Blue (an heirloom potato with deep blue skin and flesh; moist texture; perfect in salads, baked, or boiled), Swedish Almond Fingerling (dry, golden-fleshed heirloom fingerling from Sweden; perfect baked, roasted, or mashed), 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.

RADISHES You will receive 3 kinds of storage radishes: Daikon (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), Watermelon (an heirloom Chinese variety; large, 2-4”, round radishes with unique dark magenta flesh and light green/white skin along with a remarkably sweet, delicious taste), and Nero Tondo (large, round, black-skinned Spanish radish with crisp, “hot”, white flesh; it can be grated or sliced into salads and lentil or split pea soup, eaten raw or cooked; see good recipes for black radishes at: www.mariquita.com/recipes/black%20spanish%20radish.htm).
*Tops are edible too & good in soups and gravies.
-How to use: soups, stews, steamed, roasted, eaten raw in salads, pickled, excellent julienned and tossed with favorite dressing.
-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 2 jars of the Brinery’s Sauerkraut. Ingredients include golden turnips, carrots, green cabbage, and 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: crisp, dark green leaf—rich source of antioxidants & many nutrients, such as vitamins A, E, K, & C; delicious flavor when juiced.
-How to use: toss in fresh salad, add to sandwiches, sauté, steam, braise, or add to crepes, quiche, lasagna, and soups.
-How to store: refrigerate with a damp towel/bag for up to 1 week.

SWEET POTATOES (White): tan skin with white flesh that is very sweet and dry; contains more natural sugars and higher moisture content than orange sweet potatoes.
-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), Hakurei (a white salad turnip with round, smooth roots with a sweet, fruity flavor and a crisp, tender texture), and Purple Top (traditional, Southern U.S. variety with smooth, round roots with white below the soil line and bright purple above).
-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.

BABY TURNIP GREENS: You will receive these luscious greens with marble-sized white turnips. The greens are slightly sweet and excellent source of vitamins A & C and good source of riboflavin, calcium and iron.
How to use: can be boiled, steamed, sautéed, stir-fried, and since hairless, are good in salads
How to store: keep separately in plastic bag in refrigerator for up to 3 days.

WINTER SQUASH: It’s been a great squash year! You will receive all of the following varieties:
Acorn (small, green ribbed squash with pale yellow flesh)
Blue Ballet (smooth-skinned, blue-gray fruits are medium size, avg. 4-6 lb., with sweeter, bright orange, fiberless flesh; similar in color and texture to Blue Hubbard, but smaller, so more marketable)
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).
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)
Confection Kabocha (gray, flattened, buttercup-size fruits; dry taste directly after harvest, but outstanding sweetness and texture after curing for a few weeks; good for long storage)
Sunshine Kabocha (red-orange, flat-round fruit with dry, sweet, bright orange flesh; excellent for baking, mashing, and pies.)
Golden Nugget (bright orange or salmon-colored, finely-ridged, dull skin; this pumpkin-shaped variety is about the size of a small grapefruit and measures about three to four inches in diameter; pleasantly sweet and buttery)
Heart of Gold (a sweet dumpling hybrid acorn squash; outer skin is cream colored with dark green stripes covering a fine-grained inner flesh that is orange when ripe; sweet rich flavor and can be baked, mashed or steamed)
Sweet Dumpling (small 4-inch diameter, coloring is like the “Delicata”, but round, flat-topped shape; makes a great bowl for stuffing with rice, breading, or soups)
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)
-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. Acorn squash 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.)


MAPLE SAGE DRESSING (contributed by Sandy Michon, CSA member)
2 large shallots or 1 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 red onion, chopped (optional)
sesame or sunflower seeds, toasted
olive oil or toasted sesame oil
lemon juice
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.

DAIKON IN PLUM SAUCE (from Farmer John’s Cookbook: The Real Dirt On Vegetables by John Peterson) Serves 3 to 4.
3 tablespoons soy sauce
2 tablespoons rice vinegar
1 teaspoon cornstarch
2 tablespoons plum sauce
1 tablespoon minced scallion
3 tablespoons peanut oil
1 daikon radish, peeled, cut into matchstick-sized strips (could add watermelon and/or black radish as well)
2 tablespoons water

Combine the soy sauce, vinegar, and cornstarch in a small bowl; stir until cornstarch dissolves. Stir in the plum sauce and scallions. Heat the oil in a wok or large skillet over high heat. Swirl the oil around the wok so that it covers the cooking area, then add the daikon; cook, stirring constantly, for 30 seconds. Add the water; cover. Cook until the daikon is tender, 1 to 2 minutes. Add the soy sauce mixture and continue cooking, stirring vigorously, until the sauce has thickened, 2 to 3 minutes.

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, (or ¼ cup diced celeriac)
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 turnip greens or cabbage)
1 cup unsweetened soymilk or cow or goat milk
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.

MARTHA STEWART’S PUMPKIN SOUP IN A PUMPKIN (from www.recipezaar.com) Serves 6.
6 cups chicken stock
2-3 cups pared pumpkin, cut into 1/2-inch cubes
1 cup thinly sliced onion
1 clove garlic, minced
1 1/2 teaspoons kosher salt
1/2 teaspoon dried thyme leaves
5 peppercorns
1 medium pie pumpkin
1/2 cup heavy cream, warmed
1 teaspoon chopped fresh, flat-leaf parsley

In a covered saucepan, heat the stock, cubed pumpkin, onion, garlic, salt, thyme, and peppercorns to boiling; reduce heat and simmer, uncovered, 20 minutes. Remove 1/2 cup of the pumpkin with a slotted spoon; reserve. Simmer remaining pumpkin mixture, uncovered, 20 minutes longer; transfer to a large bowl. Preheat oven to 350F degrees. Cut the top off the sugar pumpkin and remove the seeds. Place the pumpkin on a baking sheet and bake for 20 minutes; set aside in a warm spot. Puree 2 cups of the pumpkin mixture in a blender or food processor; return pureed mixture to the pot. Repeat with remaining pumpkin mixture. Heat pureed mixture to boiling; reduce heat; simmer, uncovered, for 10 minutes. Stir warm cream and reserved pumpkin into soup. Place the warmed sugar pumpkin on a platter; ladle the soup in and garnish with parsley. Serve hot.

(Bon Appétit, December 2004)
1 cauliflower (about 2 pounds), cut into 1-inch florets
1 lb. fresh Brussels sprouts, halved if large
1/4 cup olive oil
1/4 cup minced shallot (about 1 large) or 1 small onion
2 garlic cloves, minced
1 Tbs. grated orange peel
1/2 cup fresh orange juice
1/3 cup chopped fresh Italian parsley
Orange slices
Additional chopped fresh Italian parsley

Preheat oven to 450°F. Combine first 6 ingredients in large bowl; toss to coat. (Can be made 2 hours ahead. Let stand at room temperature.) Spread vegetables on large rimmed baking sheet. Sprinkle with salt and pepper. Roast in oven until lightly browned and almost tender, stirring once, about 12 minutes. Pour orange juice over. Roast until vegetables are tender and juices evaporate, about 8 minutes. Stir in 1/3 cup chopped parsley. Transfer to serving dish; garnish with orange slices and chopped parsley.

SCALLOPED SQUASH AND POTATOES (Farm-Fresh Recipes by Janet Majure)
3 c. dry winter squash (kabocha, blue ballet), peeled and cut into chunks
2 c. diced potatoes
1/3 c. chopped onion
1/2 c. chopped cooked ham
1/4 c. flour
1 Tbs. chopped parsley
1 tsp. salt
1/4 tsp. pepper
1/4 tsp. ground nutmeg
1 1/3 c. whole milk
2 Tbs. butter

Place half of squash and potatoes in a greased 1 1/2-quart casserole dish. Sprinkle half the amount of ham and onions. Whisk together flour, parsley, salt, pepper, and nutmeg with milk. Pour half the mixture over vegetables. Dot with half the butter. Repeat layers. Cover and bake at 350 degrees for 45 minutes. Uncover and bake 10-15 minutes, or until vegetables tender.

TANTRE FARM OVEN-ROASTED HARVEST VEGETABLES (Keep in mind, any combination of the following and other root vegetables will work. Roasted veggies are standard at many Tantre Farm meals. Yummy!)
1 c. Brussels sprouts, cut in halves
1 c. carrots, quartered or chunks
1 c. cauliflower in 1 1/2″ florets
1 lb. unpeeled fingerling potatoes, cut into chunks if large
1-2 sweet potatoes, cut into coins or chunks
2 or 3 radishes, cut into small chunks
3-4 onions, sliced
1 c. beets, cut into chunks
1 c. white/red turnips, cut into chunks
2 garlic cloves, minced
1 c. winter squash
3-4 Tbs. vegetable or olive oil
1/2 tsp. salt
1/4 tsp. pepper
2 tsp. chopped fresh parsley (or any herb of your taste)

Preheat oven to 375 degrees. Combine any combination of vegetables above in large bowl, except parsley. Drizzle oil over. Sprinkle with garlic, rosemary, salt and pepper; toss gently to coat. Bake for 30 minutes in 1 or 2 roasting pans or until vegetables are beginning to slightly brown. Turn the vegetables 2 or 3 times during cooking to prevent burning. Then increase heat to 425° and add chopped parsley (or may be added as a fresh garnish at the very end), toss vegetables, and bake for another 10 to 15 minutes, stirring once, until vegetables are tender and lightly browned. Makes 6-8 servings.
*Variation: Toss destemmed kale on roasting vegetables for last 10 minutes of cooking to add greens to your meal.

**Additional note: You can always interchange the greens to whatever is on hand. Also, you can interchange water for fruit juice. Also pitted dates add sweetness.

2 apples or pears
5 leaves of kale
1 cup frozen strawberries
1/2 bunch of parsley
2 cups water

Blend well. Makes about 1 quart.

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