Tantre Farm CSA Newsletter
Sept. 11-17, 2016
If needed, please contact Richard Andres & Deb Lentz at 2510 Hayes Rd. Chelsea, MI 48118 e-mail: email@example.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 often before the harvest, we may sometimes substitute some vegetables for others. The information provided here is also published each week on our website.
We try to keep the printed 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.
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 newsletter for usage and storage information.
GREEN or PURPLE BEANS: You will receive Royal Burgundy (brilliant purple, smooth, round, meaty pods; add stunning color to salads when used raw; pods turn dark green when cooked; excellent fresh or frozen) or E-Z Pick (a round, tender, dark green, snap bean with good sweet flavor). See Week 8 newsletter for usage and storage information.
BROCCOLI or RED CABBAGE: You will receive Broccoli (emerald green, tiny buds that are clustered on top of stout, edible stems) or Express (solid, round, 2-4 lb. red heads). See Week 5 newsletter for usage and storage information.
SWEET CORN (Potawatomi): yellow kernels with excellent sweet flavor. (We don’t treat our corn with pesticides, so you may find some ear worms enjoying the corn too; just break off the damaged part and cook the rest of the ear.) See Week 12 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 in the u-pick flower garden at the farm. Please call or email ahead only if you plan to pick on other days besides Farm Distribution Days (Wed. and Fri. , when we are here!), so we can make sure someone is around to help you. More information about u-pick flowers in the “Announcements” section.
FRESH HERBS: This week there will be no fresh herbs again, unless you come to the farm and pick your own. Several college students have gone back to school in August, and we just don’t have enough interns to pick the herbs for everyone, while we are transition with new people joining us later in September. Please feel free to come and u-pick and also volunteer any day this week to help us out.
KALE: You will receive Green Curly (well ruffled green leaves; great for kale chips, in a salad, roasted, and in soups). See Week 1 newsletter for usage and storage information.
ONIONS (Pattterson): medium-large, blocky bulbs with dark yellow skin and thin necks; excellent storage onion. See Week 8 newsletter for usage and storage information.
HOT PEPPERS: You will receive Jalapeño (small and conical pepper, ranging from green to red; hot chile pepper used commonly in Mexican or southwestern cooking), Padron (heirloom pepper famous in Spain; typically 2 to 3 inch long; smaller peppers are milder, but the larger the pepper, the more it grows in heat; serve sautéed in olive oil with a little sea salt, or chop into many other dishes), Joe’s Long Cayenne (long, slender, bright red fruits tapering to a point with medium heat; are excellent for homemade hot sauce and dry well for ristras and dried hot pepper flakes), or Hungarian Wax (Yellow, hot pepper with smooth, waxy fruits tapering to a point. Easy to stuff and to peel after roasting; thick-fleshed for frying; colors change from yellow to orange to red, and make the prettiest pickled peppers. Definitely, but not overly, hot. **You may have received 1 or 2 of these over the last few weeks.). See Week 15 for usage and storage information.
SWEET RED PEPPERS: You will receive Red Knight Bell (big, blocky, thick-walled, green-to-red pepper with sweet flesh). See Week 14 for usage and storage information.
POTATOES: You will receive Adirondack Blue (round to oblong, slightly flattened tubers have glistening blue skin enclosing deep blue flesh; moist, flavorful flesh is superb for mashing or salads; very high in antioxidants!) and/or Carola (yellow potato from Germany; smooth, creamy texture that is good for baking or frying). See Week 8 newsletter for usage and storage information.
TOMATOES: You will receive some choices of any of the following: Red Delight (round, cluster cocktail tomato with firm, deep red, shiny fruits), Verona (similar to Juliet, but with even tastier, somewhat plumper, deep red “cocktail plum” fruits; good in sauces and in salads), Geronimo (newer variety but already one of the most widely used beefsteak varieties; fruits are firm, nice red color and good taste), Tiren (early, classic San Marzano shaped tomato with same meaty texture and great flavor for sauce), or 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) . Our Heirloom tomato varieties are slowing down, so you may or may not receive these. Very easy to can, freeze, and dehydrate for tomato flavors all season long!
WINTER SQUASH: Everyone will receive Spaghetti (3-5-pounds, pale yellow, oblong, smooth, medium size, only mildly sweet with “spaghetti” (stringy) 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; bake like squash or boil and fork out the flesh, topping the “spaghetti” flesh with your favorite sauce; mildly sweet).
-How to store: Keep for several months (depending on the variety) in a dry, moderately warm (50-60 degrees), but not freezing location with 60-75% humidity; will also store at room temperature.
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. 12 (Wed.), Oct. 14 (Fri.), and Oct. 15 (Sat.) are the last distribution days for our Summer Shares.
2. FARM TO TABLE MEAL AT Tantre Farm on Sept. 24: Autumn is peaking around the bend, but the summer abundance remains. Let’s celebrate the harvest while the days are still long. Join “Alchemy” for a solstice send-off dinner under the trees at Tantré Farm, September 24 @ 6:00pm. 40 seats available, $60 per person. Request seats through email: firstname.lastname@example.org, and receive a Square invoice for payment, or purchase tickets at the Tantré market stand on Wednesdays and Saturdays through September 17. Here is a Peak Sneak of the Menu: Fig Punch, Spiced Flatbread, Pistachio Butter, Muhammara, Corn Salad, Ricotta Tart, Chilled Tormazo Soup, Eggplant Tagine with Zaatar Lamb, Ice Cream.
3. FALL WORK PARTY/END-OF SEASON POTLUCK will be Sunday, Sept. 25, 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 anytime between 1 and 4 PM. 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. Please dress appropriately for the weather, since it will be scheduled rain or shine.
4. 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–You may pick 1 bouquet of up to 15 stems per household for “free” in the u-pick flower garden on the farm. Whenever possible if you can donate $1 or $2 that will help to pay for some seed and labor costs. Extra bouquets will cost $4.
-U-PICK Christmas Limas Beans–$2/lb. (a large, flat dried pod with beans a light cream color with maroon splashes; this favorite heirloom has a butter-like texture and a subtle chestnut-like flavor; simply enjoyed after cooking with a drizzle of olive oil and a few grates of dry goat cheese; use in soups, stir fries…Yum!!)
-U-PICK Tomatoes—many tomato varieties are ready. Members–$0.50/lb. Non members–$0.75/lb.
-ALREADY PICKED Tomatoes – available for $1/lb. We will have some half bushels at market and at the farm for $20 or $25.
-ALREADY PICKED “Sweet Red Carmen Peppers”- We will have some peppers available for $2/lb. or for $20/half bushel (the size of your share box). Very easy to freeze: destem, deseed, cut into chunks, and throw in freezer bags. These peppers are in prime condition right now! Think red pepper pesto, red pepper salsa, roasted red peppers, etc.
5. NEEDED: PLASTIC OR PAPER GROCERY BAGS AND YOGURT CONTAINERS (quart size for u-pick flowers), if you would like to donate some to the farm or at markets. We are running low.
6. PICK UP TIMES & LOCATIONS REMINDERS:
Ann Arbor Farmers’ Market (Wed.)–7 A.M. to 12 P.M.
MOVE Fitness & Wellness Studio (Wed)—8 AM to 12 PM
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.)—9 A.M. to 12 P.M.
Chelsea Farmers’ Market (Sat.)–8 A.M. to 1 P.M.
ARUGULA, EGG, AND TOMATO SALAD
1 bunch arugula
2 hard-boiled eggs
1 onion, 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.
ROASTED RED PEPPER PASTA (from http://thepioneerwoman.com/cooking/2009/03/pasta-with-roasted-red-pepper-sauce-groan)
3 red bell peppers or red carmen peppers
2 tablespoons pine nuts (optional)
1/2 medium onion, finely diced
3 cloves garlic, minced
1/2 cup heavy cream
Flat leaf parsley, finely minced
Fresh Parmesan cheese, shaved or grated
1/2 to 1 pound pasta: orecchiette, penne, fusilli, etc.
Roast red peppers, then place in a Ziploc bag to allow to sweat. Peel the charred skins from the peppers, then removed seeds. Set aside. Lightly toast pine nuts in a skillet. Set aside. Puree peppers with pine nuts. Set aside. Cook pasta according to package directions. In a skillet or pot over medium heat, drizzle in olive oil. Add diced onions and garlic and cook until soft. Pour in pepper puree and stir together. Add plenty of salt. Pour in cream and stir to combine. Taste and add more salt, if necessary. Add cooked pasta, and then stir together. Place pasta into a bowl, top with chopped parsley and plenty of shaved Parmesan cheese.
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 onion
1-2 Tbs. minced jalapeño 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!Back to top