Tantre Farm CSA Newsletter
MIDWINTER MORNING’S DREAM SHARE
February 22, 2020
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.
WELCOME TO THE MIDWINTER MORNING’S DREAM SHARE!
We find ourselves dreaming of a new growing season of small, green sprouts pushing through the moist, fertile soil as we spend these cold winter days in the glowing lights deep between the stacks of root cellar vegetables: carrots laden with beta carotene and anthocyanins, rainbow-colored potatoes, crispy radishes, and earthy smells of kohlrabi. It is within this context that we find many days spent in the middle of piles of last year’s vegetables and the dream of this year’s future garden. It is from this genesis that we bring to you this month’s food of the season with the collaboration of our good friends at Garden Works, the Brinery, Harvest Kitchen, Raterman Bread, and Second Spring Farm. Thanks to our very small, hardworking winter crew of Jbird, Jimmy, and Harold for helping pull these shares together for you! Hope you enjoy this community effort of food goodness!
**PLEASE READ THIS!! We will be distributing your share in 2 containers: 1 3/4-bushel wooden crate and our usual half-bushel, summer share box. If you are able, we would like you to return the boxes, so we can reuse them again. You may want to bring your own bags, coolers, or boxes to transfer everything on Saturday, so you don’t have to remember to return the boxes. The other option is for you to take the boxes and just return them to the Food Hub porch or Tantre Farm at another time, or to the Ann Arbor Farmers Market on a Saturday morning when it is convenient for you. If you are not able to return them, that’s okay too. At 9 PM tonight you will receive an automated Pick Up Reminder email that will describe your chosen Pick Up location in more detail. Please ask for help if you need any help loading your share, since we will have extra farm crew to help at the Hub and the Farm. Also, if you haven’t made your final payment yet, please make sure that your check or cash (in a labeled envelope) goes into the CSA Payment Envelope at each Distribution Site on Saturday. All CSA members at Argus and Agricole will need to mail their payment to the farm, since we are not able to pick up payments at these sites. Please give Deb a courtesy email/text/call at 734-385-6748, if you can’t make it to your scheduled Distribution Site on time, so we know what your situation is, so we don’t have to track you down. More storage tips can be found on our website under CSA Info>Veggie Id or Recipes>Produce Information Organized by Parts of the Plant.
Thanks for sharing our midwinter dream with you as we prepare for the warmth of spring and summer.
–Deb and Richard
ANNOUNCEMENTS
1. INTERNSHIPS AVAILABLE: Tantre Farm is looking for self-motivated interns/apprentices with a positive attitude and good work ethic, who would like to work on a bio-intensive, small-scale, organic farm. Responsibilities may include soil preparation, planting, cultivation, cover cropping strategies, harvesting, and marketing. They need to be willing to work 8-10 hours/day and be willing to live semi-communally with some cooking and cleaning responsibilities since this is a work-learning experience. We offer room, board, and a negotiable stipend dependent on experience and performance. Basic season is from April through November, but we will consider anyone willing to work at least 3 or more of these months. We do have some part-time jobs available as well, but it is a bit more seasonal and it is without room and board. Please spread the word and have those interested review our description on our website and fill out an application: http://www.tantrefarm.com/internships. Please have them text Deb at 734-385-6748 or email us at info@tantrefarm.com. Thanks for your help in spreading the word.
2. SUMMER CSA 2020: If you are interested in our Summer CSA, please sign up for $630 on our online registration at http://tantrefarm.csasignup.com. Also, remember that you can get a $10 discount if you use the Coupon Code “2020 EARLY BIRD” on the Check Out page anytime before February 29. The Early Bird discount is offered through the last day of February in honor of National CSA Day on February 28. Please let us know if you have any problems, and we will help you figure it out.
3. 4th Annual Chelsea CSA Fair: 5 Healthy Towns is hosting a CSA Fair at Agricole Farm Stop on Feb. 23 from 11 PM to 2 PM. Please come visit Tantre Farm’s table in Chelsea to make your Early Bird payment for our Summer CSA for $620, while you’re there. These early payments are really helpful towards buying seeds, repairing equipment, and purchasing other farming supplies. This is a great time to join the festivities, order a hot drink, and sign up for our Summer CSA. Hope to see you there on Sunday!
4. HARVEST KITCHEN “PREPARED FOOD” OPPORTUNITIES:
If you’re too busy some days to find the time to prepare a healthy, tasty meal for your family, or there are weeks when you would enjoy a delicious, prepared meal by professional chefs, then you may be interested in ordering a meal or single item dish from Harvest Kitchen’s website: http://harvest-kitchen.com. If you’re interested in delicious, farm-to-table foods delivered to your home, your office, or picked up in some other convenient location, then check on the various meal plan options listed. Harvest Kitchen also is focused in finding businesses interested in corporate wellness, who would like to offer healthy lunches to their employees, so please let us know if your office or business is interested in learning more about this. We have worked closely with our executive chef, Magdiale, to continue to consult and advise as Harvest Kitchen works in close partnership with Tantre Farm’s seasonal produce list. All dietary needs can be accommodated as well. If you would like to hear more specific details, please send us an email with HARVEST KITCHEN in the subject line or go directly to their website above.
5. GRASS-FED BEEF: Just to let you know, if you are interested in frozen beef, we still have Tantre Farm pasture-raised beef available for sale, so please feel free to send us an email order. In general, they will be sold in bulk or by the cut, since we have USDA slaughtered beef. Please let us know if you would like the Beef Pricing Guide sent to you. Pick up can be arranged at the Food Hub or Tantre Farm, but by appointment only. Please email us with BEEF in the Subject line to get specific details.
6. EXTRA PRODUCE AVAILABLE: If you are still interested in potatoes, carrots, radishes, onions, kohlrabi, or spinach (didn’t have enough for the shares yet) after this share distribution, please contact us at Tantre Farm or visit us at the Saturday Ann Arbor Farmers Market. We will continue to set up at the Market every Saturday (as long as it’s not too cold). Market starts at 8 AM and ends at 2 PM for these “winter hours”. If you have “liked” us on Tantre Farm’s Facebook page, we usually let you know when we are coming and what we are bringing. The People’s Food Coop, the Argus Farm Stops of AA, and Agricole in Chelsea also continue to carry much of our produce throughout the winter and early spring.
WHAT’S PART OF YOUR SHARE
BEETS: This beet variety will be in a mixed bag with White Daikon and Watermelon Radish. Red Ace Beets (round, smooth, deep red roots with sweet flavor when eaten raw or cooked).
-How to use: roots good in juices, 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.
“Raterman Bread’s “ SOURDOUGH BREAD: This Original Sourdough bread is provided by Washtenaw Food Hub kitchen tenant, Nick Raterman of Raterman Bread, using non-GMO flour. The sourdough is extremely high hydration and is made fresh with no preservatives or additives. Other varieties and sizes are available at the Saturday Ann Arbor Farmers Market and Webster Farmers Market on Sundays. You can reach Nick at Nick.Raterman@gmail.com or on Facebook @RatermanBread.
“Harvest Kitchen’s” CARROT CAKE: Harvest Kitchen (www.harvest-kitchen.com) has created this custom-made, Carrot Cake (featuring Tantre carrots and blended with eggs, flour, oil, spices, pecans, etc. and topped with a cream cheese frosting with Calder cream cheese, sugar, vanilla, and butter). Harvest Kitchen produces their products in the kitchens at the Washtenaw Food Hub and sells at the Ann Arbor Farmers Market, Whole Foods, both Argus Farm Stops, and the new Agricole in Chelsea. For more details about meal plans or gift ideas, contact Magdiale at info@harvest-kitchen.com.
-How to use: Cut and serve! Yum!!
-How to store: It will keep for 2-3 days on the counter at room temperature or 5-6 days in the fridge.
CARROTS (Orange, Red, Purple): You will receive 4 kinds of carrots in 2 plastic bags. Chantenay (orange root that is shorter than some, but have greater girth with broad shoulders and taper towards a blunt, rounded tip; most commonly diced for use in canned or prepared foods) and Napoli (a specialized orange variety with a sweet taste; 7” roots are cylindrical, smooth, and blunt with edible, green leaves). Malbec (smooth, uniform 10″ long red roots with consistent, rich red internal color for multiple uses) and Purple Haze (bright purplish-red roots with bright orange interior and a sweet flavor; cooking will cause the color to fade).
-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: 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.
KOHLRABI (Kossak): This is a giant variety of kohlrabi that lasts a long time in storage and is NOT woody on the inside. It can grow up to 8-12 inches in diameter; delicious bulbous member of the cabbage family, that grows above ground; green skin and sweet, crisp, apple-white flesh; tubers and leaves are good sources of vitamins C and A, calcium, potassium, and fiber. The outer skin should be cut off before you eat it, since it’s very fibrous. It can also be cut off in sections and brushed with lemon juice to keep the flesh from oxidizing on the unused parts.
-How to use: absolutely delicious raw in slaws (see newsletter recipe), or sliced as sticks with dip; also good cut in chunks, steamed and then mashed with potatoes, added to soups or stews or roasted.
-How to store: keep in cold storage for up to 4 months
“Garden Works Farm’s” PEA SHOOTS: Researchers have found that most microgreens can contain up to 40 times higher levels of vital nutrients than their mature counterparts. They help to alkalize your body, support your immune system and ensure proper cell regeneration. You will receive ¼ pound of pea shoots (which are extremely high in vitamins A & C and calcium) from Garden Works Organic Farm. They are a certified organic 4.5 acre truck garden and greenhouse farm in Ann Arbor operating year-round with several types of heirloom vegetables, and wheatgrass, sunflower shoots and other microgreens available throughout the year. Visit Rob MacKercher at the Ann Arbor Farmers Market year round or contact gardenworksorganic@gmail.com for more information.
-How to use: use as a salad, blended with chopped radishes, turnips, and cabbage, excellent garnish as a soup, so yummy and tender!
-How to store: store in the refrigerator for up to a week.
ONIONS: You will receive a mixed net bag of these 2 varieties of onions. Copra (medium-sized, dark, yellow-skinned onions; excellent storage onion staying firm and flavorful after most other varieties have sprouted; highest in sugar of the storage onions; same sulfurous compounds that draw tears inhibit rot, so the more pungent the onion the longer it will store) and Red Zeppelin (medium to large, globe-shaped bulbs with deep red color and will store for six months or more under proper conditions).
-How to use: good in French onion soup, great for salads, soups, sandwiches, slices, grilled, roasted, stir-fried, etc.
-How to store: can last for 3 to 6 months if kept in a cold, dark place, but remove any ones starting to go soft from the others. Just cut out the bad part, chop up the rest of the onion and freeze.
POTATOES: You will receive a net bag of 2 varieties of potatoes including 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 Mountain Rose (rosy-skinned inside and out, these versatile, all-purpose spuds are deliciously moist, but not waxy textured. Excellent baked, mashed or fried). You will also receive a net bag of a larger amount of Yukon Gold (yellowish brown skin with yellow dry flesh and pink eyes; long storage and good tasting; perfect baked, boiled, mashed or fried).
-How to store: keep unwashed in cool, dark place in paper bag or breathable container; ideal temperature is 38-48 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.
DAIKON RADISH (White Korean): This daikon will be in a mixed bag with Beets and Watermelon Radish. It looks like an overgrown white carrot, similar to a Daikon Radish, but blunt-tipped on end, with a lightly mild radish taste.
-How to use: chop or slice into small pieces and saute with olive, salt, and a sprinkle of turmeric; can be eaten fresh, cooked, or pickled; greens are also edible and can be used like any tender green.
-How to store: not as hardy as you may think, so store wrapped in plastic to keep them crisp for up to a week.This looks like an overgrown purple carrot with internal color ranging from pale purple to white with purple streaks; good, sweet, eating quality, and will be bagged with the beets.
WATERMELON RADISH: This radish variety will be in a mixed net bag with daikon radish and beets; this heirloom Chinese variety is a large, 2-4”, round radishes with unique dark magenta/pink flesh and light green/white skin along with a sweet, delicious taste.
-How to use: soups, stews, steamed, roasted, eaten raw in salads, pickled, excellent julienned and tossed with your 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.
“The Brinery’s” SAUERKRAUT: You will be receiving a jar of Up North: cabbage, carrots, parsnips (carrots and parsnips are from Second Spring Farm). The Brinery’s sauerkrauts are raw, unpasteurized, and traditionally fermented. It is a cornerstone of health, both mentally and physically. Steeped in the ancient art and necessity of fermentation, every jar carries the culture onward. Filled with flavor and beneficial bacteria, your microbiome will thank you! The Brinery is a local foods business at the Washtenaw Food Hub, 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: Must be REFRIGERATED 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, so store in refrigerator.
“Second Spring Farm’s” BUTTERNUT SQUASH: light, tan-colored skin; small seed cavities with thick, cylindrical necks; bright orange, moist, sweet flesh. Tantre’s squash has sadly dwindled away, so thanks to our former intern (2003)-turned-farmer, Reid Johnston, of Second Spring Farm (www.secondspringfarm.net). He is providing you with his certified organic butternut from Cedar, MI.
-How to use: bake, steam, roast until tender in chunks, thin wedges or in half; 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.
-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.
RECIPES
**Keep in mind a very easy way to find recipe ideas for almost any combination of share box ingredients is to type the items into your preferred “search bar” with the word “recipes” at the end, and many recipe ideas will pop up. Have fun searching! Lots and lots of ideas!
TANTRE FARM OVEN-ROASTED HARVEST VEGETABLES (Keep in mind, any combination of the following root vegetables will work. Roasted veggies are standard at many Tantre Farm meals.)
1 c. beets, quartered or chunks
1 c. carrots, quartered or chunks
1/2 lb. unpeeled multi-colored potatoes, cut into chunks if large
3-4 onions, sliced
1 c. daikon radishes and/or watermelon radishes, cut into coins
1 c. winter squash, cut into chunks
3-4 Tbs. vegetable or olive oil
1/2 tsp. salt
1/4 tsp. pepper
2 tsp. chopped sage or rosemary
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.
TANTRÉ FARM SLAW (A simple, easy salad!) Serves 4.
2 medium beets, grated
3 large red and orange carrots, grated
1 watermelon radish, grated
1 daikon radish, 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 add some Brinery sauerkraut for an added zing along with some fresh pea shoots!
CARROT PUDDING (from AllRecipes.com by Judith Nees)
1.5 pounds carrots, chopped
2 eggs
3/4 cups white sugar
1/2 teaspoon vanilla extract
3/4 teaspoons baking powder
1/4 cup all-purpose flour
Preheat oven to 350 degrees F. Steam or boil carrots until tender; mash. In an electric mixer with whisk attachment or by hand, beat eggs into carrots, one at a time. Beat in sugar, vanilla and baking powder. Fold in flour. Pour into a 2 quart baking dish. Bake in preheated oven 30 minutes, until puffed and set.
CARROT AND DAIKON SLAW (Makes 2 servings)
4 carrots, peeled and cut into 1/8 in. julienne (matchsticks)
1 six-inch daikon radish, peeled & cut into julienne
1 tsp. toasted sesame oil
2 tsp. canola oil
1 tsp. unsalted rice vinegar
1 tsp. sea salt
Combine all ingredients in bowl, cover and let stand at least 1/2 hour. Season to taste, and serve. Add a dollop of Brinery sauerkraut for an extra zing along with some fresh pea shoots!
STIR-FRIED DAIKON (from Farmer John’s Cookbook: The Real Dirt On Vegetables by John Peterson) Serves 4.
2 tablespoons peanut oil
1/4 cup sliced scallions or 1 small onion
3 medium daikon radishes, thinly sliced (about 3 cups)
10–12 red radishes, thinly sliced
2 tablespoons water
2 tablespoons soy sauce
1 teaspoon sugar
1/4 teaspoon hot chili oil or more to taste (optional)
2 Tbsp finely chopped parsley
Heat the peanut oil in a wok over high heat. Add the scallions; stir-fry for 30 seconds. Add the daikon and red radishes; stir-fry for 1 minute. Add the water and continue stir-frying until all the water has all evaporated. Add the soy sauce, sugar, and chili oil, mixing everything together vigorously and cooking for 30 seconds more. Immediately transfer to a serving platter. Serve hot. May garnish with finely chopped parsley. This makes a great meal with teriyaki salmon and a bowl of rice and Harvest Kitchen carrot cake!
EASY BUTTERNUT SQUASH SOUP (from www.onceuponachef.com by Jennifer Segal) Serves 6-8
7-8 cups (2 1/2 lbs) pre-cut butternut squash
1 red bell pepper, roughly chopped
1 medium yellow onion, roughly chopped
3 cloves garlic, smashed and peeled
7 cups water
1 Tbsp salt
2 Tbsp sugar, plus more if necessary
1/2 cup heavy cream
Fresh thyme sprigs, for garnish (optional)
Combine all of the ingredients except for the heavy cream in a large soup pot. Bring to a boil, then cover and simmer for 35 minutes. Using a hand-held immersion blender, puree the soup until silky smooth. (Alternatively, cool the soup slightly, then puree in a blender in batches, making sure to leave the hole in the lid open to allow the steam to escape.) Stir in the heavy cream and bring to a simmer. Taste and adjust seasoning (depending on the sweetness of the vegetables, you may need up to a tablespoon more sugar). Ladle the soup into bowls and garnish with fresh chopped thyme or thyme sprigs, if desired. Delicious with Raterman’s bread!
SCALLOPED SQUASH AND POTATOES (from Farm-Fresh Recipes by Janet Majure)
3 cups butternut squash, peeled and cut into chunks
2 cups diced potatoes
1/3 cup chopped onion
1/2 cup chopped cooked ham
1/4 cup flour
1 Tbsp chopped parsley
1 tsp salt
1/4 tsp pepper
1/4 tsp ground nutmeg
1 1/3 cups whole milk
2 Tbsp 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.
SPICY SQUASH BROWNIES (from Mad Mares Cookbook)
1 cup cooked and mashed winter squash
1 1/4 cup whole wheat or unbleached flour
1 cup brown sugar, firmly packed
1 tsp baking powder
2 tsp cinnamon
1 tsp ground ginger
1/2 tsp nutmeg,
1/2 tsp baking soda
1/2 tsp salt
1/4 cup buttermilk or sour milk
1/4 cup oil
1 tsp vanilla
2 eggs, well beaten
1/2 cup chopped nuts
Combine all ingredients and beat well. Pour into greased 13×9-inch pan. Bake at 375 degrees for 30-40 minutes.
MIDNIGHT SUNSET: A GINGER AND BEET JUICE COOLER (from Learning to Eat Locally) Makes 1/2 gallon.
1 qt cooking water from 4-6 beets cooked in 2 qts water (strain in a sieve if grainy)
1 qt water
1 cup light brown sugar, packed
1 cup lemon juice
1 1/2 Tbsp coarsely chopped ginger
Ginger ale (optional)
In a gallon jug or plastic juice container, combine beet juice, water (reserving 1 cup), sugar, lemon juice, stirring until sugar is dissolved. In a small saucepan, bring the reserved cup of water and ginger to a boil. Reduce heat to medium, and simmer until water is reduced to about half of its original volume. Strain ginger liquid into beet juice, discarding ginger pieces. Cover and chill in refrigerator for at least an hour. Shake before serving, and pour over ice. If you are using ginger ale, pour equal parts ale and Midnight Sunset in each glass, or combine them to taste. Throw in a handful of frozen Locavorious blueberries for added flavor!
STEAMED KOHLRABI WITH LEMON BUTTER (from Farm-Fresh Recipes by Janet Majure) Serves 4
1 bulb kohlrabi
2 Tbsp butter
1 Tbsp lemon juice
1 clove garlic, minced
1 Tbsp minced fresh parsley
1-2 Tbsp minced lemon balm
Salt and pepper, to taste
Trim kohlrabi, but do not peel. Steam over simmering water, covered, for about 40 minutes or until tender. Cool slightly, then peel and chop. In saucepan, melt butter over medium heat; stir in lemon juice, garlic, and parsley. Cook 2 minutes. Add kohlrabi and lemon balm; toss to coat. Season with salt and pepper.
KOHLRABI VEGETABLE STEW (from The Rolling Prairie Cookbook by Nancy O’Connor)
2-3 medium kohlrabi (maybe a quarter or half of a giant one)
1 Tbsp olive oil
1 large onion, cut in slivers
3 medium carrots, cut into 3/4-inch chunks
2 medium potatoes, cut into 3/4-inch chunks
1 cup peeled chopped tomatoes
4 cups vegetable broth
1 bay leaf
1/2 tsp dried oregano
1 tsp salt
Freshly ground black pepper, to taste
1 Tbsp Dijon mustard
1/2 tsp molasses
Peel kohlrabi bulb and cut into large chunks. Set aside. Heat oil in a large pot over medium heat. Add onions and saute for several minutes. Add kohlrabi bulb chunks, carrots, potatoes, tomatoes, broth, bay leaf, oregano, salt, pepper, molasses and mustard. Turn up heat to medium-high and bring to a boil. Reduce heat to medium-low, cover and simmer for about 15 minutes, or until veggies are not quite tender. Add kohlrabi (or collard/kale) leaves after de-ribbing leaves and cut into thin strips. Then simmer, uncovered for another 10 minutes, or until veggies are just cooked.