Tantre Farm CSA Newsletter
Sept. 20-27, 2020
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.
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. You can always find past newsletters on our website at http://www.tantrefarm.com/newsletters/!
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.
THIS WEEK’S SHARE
GREEN & PURPLE BEANS: You will receive Jade (long, slender, deep green, filet bean with sweet flavor) and/or Amythyst (purple, round pod with regular green bean flavor; can be cooked or eaten raw. *Note: when purple beans are added to boiling water, their color changes to green and the beans stay green). See Week 11 newsletter for usage and storage tips.
BROCCOLI (Amadeus): medium-sized, fancy heads that are deep emerald green with tiny buds that are clustered on top of stout, edible stems. See Week 6 newsletter for usage and storage tips.
CARROTS (Romance): blunt-tipped, deep orange roots with impressive flavor for a summer-harvested carrot. See Week 6 newsletter for usage and storage tips.
U-PICK FLOWERS (only available on the farm): This week you can pick up to 16 stems per household as part of your share. If you haven't been to the farm yet to pick your free bouquet of flowers, we welcome you any day of the week through this coming Sunday, Sept. 27, but please contact us if it will be on other days besides Wednesdays and Fridays. Donations are appreciated to help pay for seeds and labor. Extras - $5/bouquet
GARLIC: a bulb of several papery white cloves; believed to help in fighting infections, cancer prevention, and bolstering the immune system. See Week 7 newsletter for usage and storage tips.
KALE (Green Curly): well-ruffled, curly green leaves on green stems; this variety makes a good, roasted “kale chip”. See Week 5 newsletter for usage and storage tips.
PARSLEY: Everyone will receive Curly Parsley (curly, dark green leaves, often used as a garnish, but can be used the same as flat-leaf parsley) or Flat-leaf Parsley (flat, glossy, dark green leaves have a strong parsley/celery flavor for use dried or fresh). Parsley is high in vitamins A and C, and other minerals, such as iron; especially good in omelets, scrambled eggs, mashed potatoes, soups, pasta and vegetable dishes, as well as, sauces.
CHILI PEPPERS (Poblano): a mild variety of chili pepper known as “poblanos” when dark green; popular in southwestern recipes; heart-shaped fruit, which is mildly pungent with a lightly sweet, medium-hot flavor. See Week 12 newsletter for usage and storage tips.
SWEET PEPPERS: You will receive Red Knight Bell (big, blocky, thick-walled, green-to-red pepper with sweet flesh), Green Bell (large blocky cells with fruity, slightly sweet flavor with green skin), AND/OR Red/Yellow Cornitos (exceptionally sweet, smaller versions of Carmen sweet pepper, but can be bright yellow or red when ripe; “bull’s horn” pepper type and tasty any way you eat them — raw, cooked, sliced, diced, sautéed, stuffed, grilled, and especially fire-roasted, which caramelizes the sugars and elevates them to a whole new level of delicious!) See Week 12 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 Red Norland (smooth, red skin and white flesh; great baked, boiled, or roasted). See Week 8 newsletter for usage tips.
WINTER SQUASH: You will receive Butternut (light, tan-colored skin; small seed cavities with thick, cylindrical necks; bright orange, moist, sweet flesh; longest storage potential of all squash) and 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). See Week 16 newsletter for usage/storage tips.
1. LAST WEEK OF THE SUMMER CSA: That means Sept. 23 (Wed.), Sept. 25 (Fri.), and Sept. 26 (Sat.) are the last distribution days for our Summer Shares, but please feel free to continue with our Extended Fall CSA program. See below for details.
2. STILL ROOM: “EXTENDED FALL CSA” SHARE REGISTRION IS OPEN: This is a 4-week share, which runs from the week of Sept. 27 – Oct. 24 for $140 celebrating all the bounty of the fall vegetables! The link for online registration is http://tantrefarm.csasignup.com. Please sign up before Saturday, Sept. 26 for all 4 weeks, using PayPal, check, or VENMO (this is a free app and you use @Deb-Lentz to pay with 6748 as the last 4 digits of phone number, if needed). Please go to our website for more information. We are removing a few of the usual Summer CSA distribution sites, so please sign up for what is available.
3. THANKSGIVING CSA on November 21: This CSA is NOT open for registration just yet, but we wanted to let you know to “save the date”, since it will open soon. A more detailed email notice will come to you in the next week or so. This share is a one time pick up of 60 to 80 pounds of produce for winter storage or to stock up on vegetables before the holiday for $125. This share will be available for pick up on the Saturday before Thanksgiving at the Ann Arbor Farmers’ Market from 7 AM until Noon, at Tantré Farm from 2-5 PM, and other locations TBD.
4. FAMILY FARM HIKE on FRIDAY, Sept. 25 at 3:30 PM & 4:30 PM: Our last Farm Hike was so much fun that we decided to offer something similar again. CSA member, Alisse Portnoy, who teaches at the University of Michigan, and her daughter, Jessica, are in their eleventh year of once-a-week, long visits to the farm, and they will guide us around the farm at 4:30 PM, which typically lasts about 45 - 60 minutes. Before then, at 3:30 PM you may join us in roasting and eating a variety of freshly picked items from the farm in our outdoor earth oven, such as broccoli, garlic, peppers, potatoes, winter squash, etc. and spend some time independently exploring, swinging, or just resting in the shade. There is no fee for participating, and registration is not required, though if you RSVP by emailing Deb (firstname.lastname@example.org) for both events ahead of time we'll know to keep an eye out for you. Please bring a mask (though when we're spread out outside it will not be required). We will provide hand sanitizers and an outdoor sink for washing.
5. DETOUR OUT TO THE FARM STARTING SEPT. 14 maybe through early October: The Washtenaw County Road Commission will replace the culvert over Letts Creek on a small section of Old US-12 between Sylvan Road and the I-94 ramps, so those of you coming from Chelsea and Ann Arbor area need to find an alternative way to the farm. That section of the road will be closed until early October. If you are traveling via I-94 and you don't mind gravel roads, my suggestion is to get off at the Kalmbach exit (Exit #156) and go left on Kalmbach Rd. (turns into gravel), then right on Garvey, then left on Hoppe, then right onto Old US 12, then left on Hayes Rd (which is Tantre Farm's road). Here is the detour for those wanting to stay on pavement: https://www.google.com/maps/d/viewer?mid=19YbcuI8Ra6FwjaUVWkBbTzIN-hK3CplF&ll=42.28631441987225%2C-84.08817914561767&z=15
6. U-PICK BASIL AVAILABLE: If you haven't made PESTO yet or dried or frozen your basil leaves, then you are in luck! Our tallest basil was zapped by our early visit from Jack Frost, but the shorter plants survived with only a few spots left behind. The basil is still in good preserving condition, though we can't sell it anymore. If you are interested in clipping some basil, it will be $2/lb, which is a great SALE PRICE, since our regular wholesale price is $6/lb. 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.
7. IMMUNE BOOSTER CSA: We will continue offering this CSA throughout the winter, if any of you are not sure about committing to any of the other CSA's. This weekly CSA is our collaborative CSA with several local farms and food businesses that you can opt in or out of each week called the Immune Booster. If you are interested, please go to our website to sign up every Monday - Wednesday night. Pick up is from 9 AM to 12 PM every Saturday at the Washtenaw Food Hub: http://www.tantrefarm.com/how-does-our-immune-booster-csa-work/. Still time to sign up this week!
8. PICK UP TIMES & LOCATIONS REMINDER: **Volunteers will be at each site during designated times below.
*Ann Arbor Farmers’ Market (Wed.)—7 AM to 12 PM (TANTRE STAFF for check-in from 7-9 AM)
*MOVE Fitness & Wellness Studio (Wed)—CHANGE IN TIME: 8 AM to 10 AM (SARA for check-in the whole time)
*Farm (Wed.)—10 AM to 7 PM (TANTRE STAFF checking off names from 10 AM-12 PM and from 2-4 PM)
*Washtenaw Food Hub (Wed.) --6 PM to 8 PM (LIZZIE for check-in the whole time)
*Pure Pastures (Wed.) (limited site) —9 AM to 5 PM (NO VOLUNTEER THIS WEEK!)
*Farm (Fri.)—2 PM to 7 PM (TANTRE STAFF for check-in from 2 to 4 PM)
*Community High School (Sat.) —7 AM to 12 PM (SHANNON & FRAN for check-in for the whole time)
*Washtenaw Food Hub (Sat.)—9 AM to 12 PM (PETER & RYAN for check-in for the whole time)
*Chelsea Farmers’ Market (Sat.)—8 AM to 12 PM (DEB for check-in the whole time)
*Argus-Packard (Sat) (limited site)—12 PM to 3 PM (ARGUS STAFF for check-in the whole time)
*RoosRoast-Rosewood (Sat)--9 AM to 11 AM (JONATHON for check-in the whole time)
FAREWELL TO SUMMER
by Richard & Deb
A certain stillness comes in the last week of September as the crickets sing all through the afternoon until late at night as the cold, evening dew settles into the fields and the forest. It gently slows the singing down to a silent and quiet night with no moon except for the last hour of dusk. We had a surprise freeze in the wee hours of the morning this past Saturday. We can't really remember getting a freeze this early in September, but sneaky Jack Frost zapped the summer leaves of basil, peppers, green beans, sweet corn, and watermelon. It makes us wonder if anything is truly arbitrary or left up to chance or whether there is some reciprocal, ironic purpose to all the unintended consequences. Perhaps that freeze will just make the rest of the season that much sweeter, slowing down the bugs and weeds, turning the starches to sugars as Jack Frost sweetens the greens. The dahlias up around the house are still in full, magnificent bloom and untouched with Jack's artistry. Even the flower garden seems to have made it through the frost with little or no damage. The fall cauliflower, broccoli, and cabbage kissed with sweetness, seem as crisp and tender as they can be from the rains that we received earlier this month. We feel the warmth of the gentle sun glancing across the fields with the soft breeze these last few days as the butterflies glide and flutter looking for fresh flowers and nectar to lick and lay their eggs for these last few moments of warmth.
It's been such a strange year, with viruses and heavy 3-5 inch rains, along with days and days of 90 degree temperatures. Despite that we are thankful to this earth and to all nature for providing us with so much sustenance even with it's many challenges. Thank you for being part of the Summer CSA. We are grateful to you, this community of people who supports local farms!
We would especially like to acknowledge our heartfelt appreciation to our farm crew for all their hard work and long hours this past season even with our much smaller staff this fall, so thanks to Chizo, Donn, Geoff, Adam, Jordan, Andy, Kirt, Mike, Jonny, Leo, Hannah, Ryan, Audrey, Annie, and the Rubio family!! ****We are also very proud to welcome a very new member to the Tantre “Farmily”, Richard Rubio, son of Ana and Enrique Rubio, born Sept. 17. ****
Please feel free to contact us throughout the rest of the fall and winter for any storage produce at the Farm or come visit us at the Ann Arbor Farmers Market every Wed. and Sat., Chelsea Farmers Market (every Sat. through Oct.), Agricole Farm Stop in Chelsea, Argus Farm Stop on Liberty or on Packard in Ann Arbor, and the People’s Food Coop in Ann Arbor throughout the winter. Hope to share our harvest with you again for our Fall/Winter 2020 CSA's or our Summer CSA for 2021.
**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 “recipe” after it, and many recipe ideas will pop up. Have fun searching! Lots and lots of ideas!
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