2019: Week 15, September 1 – 7

Tantre Farm CSA Newsletter
WEEK #15
Sept. 1-7, 2019

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.

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.  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.  **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.

If you are new to our CSA, since you signed up with a prorated share, you can find all past newsletters on our website under the NEWSLETTERS tab.


GREEN BEANS:  You will receive E-Z Pick (a round, tender, dark green, snap bean with good sweet flavor). See Week 8 newsletter for usage and storage tips.

CARROTS (Purple Haze): bright purplish-red roots with bright orange interior and a sweet flavor; cooking will cause the color to fade. See Week 8 newsletter for usage and storage tips.

U-PICK FLOWERS (only available on the farm):  Every summer we plant a variety of flowers for drying or fresh bouquets.  We welcome  you to the farm to pick your flowers on any day of the week until the first frost, but please contact us if it will be on other days besides Wednesdays and Fridays, so we can make sure to be around to show you where to go.  This week you can pick up to 10 stems, since the flowers are just starting.  Please make sure that you and your kids stay on the paths without stepping into/over the flower beds to harvest, which compacts the soil.  You may want to bring a vase/jar to keep your flowers fresh going home, but we will have donated yogurt containers to fill with water as well.  Your bouquet is part of your share, although you may always feel free to make a donation to pay for seeds, if you like.  Extra bouquets cost $4 per bunch.

GARLIC:  a bulb of several papery white cloves; believed to help in fighting infections, cancer prevention, bolstering the immune system, etc.   See Week 8 newsletter for usage and storage tips.

FRESH HERBS:  In general, store herbs upright with cut stems in 1 or 2 inches of water and refrigerate for up to 1 week or wrap in slightly dampened cloth or plastic bag and store in refrigerator.  
You may CHOOSE ONE bunch (NOT one bunch of each) from the following 4 options:
-French Sorrel: slightly tart, lemon-flavored green shaped like spinach; excellent for salads, soups, and sauces; can be used in omelets, breads, dressings, or cooked as a side dish.

-Italian Flat-leaf Parsley: flat, glossy, dark green leaves have a strong parsley/celery flavor for use dried or fresh; especially good in omelets, scrambled eggs, mashed potatoes, soups, pasta and vegetable dishes, as well as with fish, poultry, and pork.

-Red Rubin Basil – dark purple, Italian large leaf type; slightly stronger flavor than sweet basil with hints of clove and ginger, more savory than sweet; excellent in vinaigrettes, as a garnish, or in salads, and also used as a purple pesto; best eaten raw as cooking changes its flavor and color. Do NOT refrigerate, and store in jar of water on counter.  How to use: layer slices of ripe, heirloom tomatoes and fresh mozzarella with purple basil leaves and top with sea salt, black pepper, and a drizzle of olive oil.  Make “Strawberry-Basil Mojitos” by muddling 1 cup of fresh strawberries, 1/2 cup of purple basil, 1/4 cup of fresh mint, and 8 limes (sliced), then add 1 cup of simple syrup and 2 cups of rum.  Serve over ice and top off with club soda.  Garnish with more basil.

-Lemon Basil—narrow, ovate, light green leaves producing a lemon scent & strong citrus flavor; use fresh or dried in vinegars, fish, chicken, vegetables and soups; common herb found within Thai, Indonesian and several Middle Eastern region cuisines. Do NOT refrigerate, and store in jar of water on counter.  Excellent informational link for lemon basil: http://www.specialtyproduce.com/produce/Lemon_Basil_152.php

KALE:  You will receive Red Curly (well-ruffled, curly green with red stems with all leaves turning red after a frost) or Green Curly (well-ruffled, curly green leaves on green stems; this variety makes a good, roasted “kale chip”).  See Week 2 newsletter for usage and storage tips.

LETTUCE:  You will receive Green or Red Leaf lettuce and/or Romaine lettuce.   See Week 1 newsletter for usage and storage tips.

ONIONS (Cipollini): a traditional Italian onion known for its flat, oval shape and delicately mild, sweet flavor; ranges in size from 1-3 inches; used for pickling and to season a wide variety of dishes and especially good grilled on a skewer.  See Week 7 newsletter for usage and storage tips.

SWEET RED PEPPERS:  You will receive Red Knight Bell (big, blocky, thick-walled, green-to-red pepper with sweet flesh) or Lipstick (sweet, cone or heart-shaped peppers with juicy, thick flesh; delicious in salads and salsas, but also great for roasting). See Week 13 newsletter for usage and storage tips.

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 Yukon Gold (yellowish brown skin with yellow dry flesh and pink eyes; long storage and good tasting; perfect baked, boiled, mashed or fried).   See Week 8 newsletter for usage and storage tips.

U-PICK RASPBERRIES (only available on the farm):  The sweet fall red raspberries have been ripening again with the rainy, warm weather, so you may pick 1 pint as part of your share, if you are able to come out to the farm and pick it yourself this week.  Extra pints are $4/pint.

TOMATOES:  You will receive any of the following: 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),  Mountain Magic (bright red, round tomatoes with very sweet flavor; excellent in salads), including San Marzano (early, large classic Italian roma tomato; delicious, balanced acidic flavor and meaty flesh makes for good sauce and paste), and Rose (deep pink, heirloom, medium-sized tomato, which is meaty and flavorful)  See Week 9 newsletter for usage and storage tips.

WATERMELON:  You will receive Mini Love (sweet and firm, oval-round fruits avg. 3–5 lb. Distinctive, bright green rind with dark green stripes and dense, bright red flesh) or Sunshine (8-10 pound oval-rounded fruit; green-striped shell with bright yellow flesh, which is brittle, juicy, and very sweet).  See Week 10 newsletter for usage and storage tips.

WINTER SQUASH: Everyone will receive Spaghetti Squash (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. STILL ROOM:  PIZZA PARTY FUNDRAISER on Sept. 8 from 5 – 8 PM at Tantre Farm:  Support Farm to School Education with this end-of-summer Pizza Party at Tantre Farm! The Agrarian Adventure and Tantre Farm come together for an evening of tasty local food, friendly local farmers, and community building. Plan on a farm tour, fun give aways, and amazing earth oven pizzas and farm salads. Proceeds go to The Agrarian Adventure, which funds in-school programs for K-12 students in Washtenaw County, including Farmer In the Classroom and School Garden support. Tickets on a sliding scale: $15 – $30.  Please RSVP by Thursday if possible, by following the link to purchase yours! https://www.eventbrite.com/e/agrarian-adventure-pizza-fundraiser-tickets-66811144933

2. CORRECTION to Sept. 15- TOMATO PRESERVING WORKSHOP  from 1 – 4 PM at Tantre Farm:    This is a perfect hands-on followup for the Agricole Introduction to Preserving class on Aug. 29. Former Tantre intern, Noelle Dronen, will facilitate mostly how to can tomatoes, but also some demonstration will be on dehydrating and freezing tomatoes.  There will be active participation and “take-home” samples for those attending.  Please bring a Quart Size Canning Jar with a lid.  You can also buy one from us for $1.  Please register with your Name, Phone Number, and E-mail Address in the body of the email to us.   Bulk tomatoes will be available for you to buy.  This is a great time for canning, freezing, or dehydrating!  $5 for CSA members and $10 for nonmembers.

3. SALADS COOKING CLASS on Sept. 18 from 6 – 8:30 PM at Tantre Farm:  Please join us for another great cooking class on SALADS. CSA member, Laenne Thompson, will share a flavorful assortment of recipes for hot summer nights using mostly ingredients from Tantre Farm’s weekly share box.  We will break into teams to prepare them, and enjoy a feast of our creations! There will be a $10 fee for materials and handouts for each class.  Please register with COOKING CLASS in the Subject Line and your NAME, PHONE NUMBER, and E-MAIL ADDRESS in the body of the email.  We have 15 spaces available, so let us know if you’re interested in joining us for a special night of cooking and eating together.

4. FALL WORK PARTY/END-OF SEASON POTLUCK will be Sunday, Sept. 22, from 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 a local musician, or just eat at the potluck anytime between 1 and 4 PM. All who come will be able to take something home, such as a pumpkin, a winter squash, and a flower bouquet.  

5. WEEDING VOLUNTEERS NEEDED:  We have plenty of weeds to pull.  If you are interested in helping out–even if it’s just for 10 or 15 minutes before you pick up your box at the farm, come join us.  Please contact us any day of the week or evenings.

6. WANTED: TOMATO PICKERS!!   Is there anyone interested in helping us pick tomatoes any weekday morning for the next few weeks, but especially on Tuesday and Friday mornings.  We will even feed you a homemade, farm-cooked lunch at 12:30 PM.  We are a little short-handed, so please contact us.

7. 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 Sept. 25 (Wed.), Sept. 27 (Fri.), and Sept. 28 (Sat.) are the last distribution days for our Summer Shares.

8. 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 – 10 stems for 1 bouquet/week as part of your share if you pick it at the farm.  Extra bouquets are $4.
*U-pick Fall Raspberries – 1 pint FREE if you can make it out to the farm to pick.  Extra pints are $4/pint for Members.  $5/pint for  Nonmembers.
*U-pick Tomatoes – many tomato varieties are ready for picking.  Members–$0.50/lb. Nonmembers $0.75/lb.

**If you need to switch to different pick up sites throughout the season that usually works for all but the “limited sites”, using the Membership Actions section on the registration page.  These sites have less space to drop share boxes at, so are considered “limited”. Please always email ahead to see if they are at capacity before making any switches on your own.
*Ann Arbor Farmers’ Market (Wed.)—7 A.M. to 12 P.M.
*MOVE Fitness & Wellness Studio (Wed)—8 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.
*Pure Pastures (Wed.) (limited site) —10 A.M. To 7 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 12 P.M.
*Argus-Packard (Sat) (limited site)—10 A.M. to 6 P.M.


ITALIAN-STYLE SPAGHETTI SQUASH (from Farm Fresh Recipes by Janet Majure) Makes 6 servings
1/2 medium spaghetti squash, seeded
2 Tbsp. Water
2 cups cut up tomatoes, cooked for about 10 – 20 minutes (or 1  14-oz. can Italian-style stewed tomatoes, drained)
1/4 cup grated Parmesan cheese

Place squash, cut side down, in a microwave-safe baking dish.   Add water. Cover and microwave on high 10-14 minutes until tender (or bake in a traditional oven at 350 degrees for about 20-30 minutes). Use fork to shred pulp into strands into a dish. Add stewed tomatoes, toss.  Sprinkle with Parmesan cheese, and serve.

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