REGISTRATION IS OPEN – IMMUNE BOOSTER (Week 56) CSA 2021

Dear Former Tantre CSA Member, 

Thank you for your interest in the Immune Booster (Week 56) share box for $68. This share is for those of you who are looking to support our community of local farmers and food businesses and also supplement your supplies with fresh produce and value-added products for this coming Saturday, April 24. Registration closes by midnight on Wednesday, April 21, or earlier if we sell out sooner. Come back each Sunday to SIGN UP for each week’s share. 

THIS WEEK’S SHARE: 

  • Lemongrass Vegetable Soup 1 pint (vegan & gluten-free) from Ginger Deli  Ingredients: Tantre Carrots, Potatoes, Yellow Pepper, Tofu, Tofu Patties, Lemongrass, Garlic, White Onion, Leeks, Tomato Paste, Maple Syrup, Paprika, Chili Powder, Star Anise, Cinnamon, Annatto Seed, Coconut Juice, Fresh Basil, Cilantro, Lime 
  • Assorted Twigim & Vegetables (vegan & gluten-free) from Miss Kim  Ingredients: Twigim (Tempura Fried Tofu Nuggets), Fried Vegetables, Fried Smashed Potatoes, Chili Glaze Dipping Sauce 
  • Lemon Curd Chia Pudding with Granola Topping 12oz (vegan & gluten-free, contains nuts) from Juicy Kitchen  Ingredients: Organic Chia Seeds, Lemon, Coconut Milk, Turmeric, Fresh Blueberries, House Made, Vanilla Almond Granola: Rolled Oats, Almonds, Cinnamon, Michigan Maple Syrup, Coconut Oil, Extra Virgin Olive Oil, Salt 
  • Orange Clove Lip Balm 0.15oz (vegan) from Tiani Body Care  Ingredients: Sunflower Oil, Coconut Oil, Shea Butter, Lanolin, Cocoa Butter, Rice Bran Extract, Rosemary Extract, Sunflower Extract, Vitamin E, Blend of Essential Oils: Citrus Sinensis Oil (Valencia Orange), Syzygium Aromaticum Oil (Clove Bud), Citrus Medica Limonum Peel Oil (Lemon), Tocopherol (Vitamin E), Cinnamomum Zeylanicum Leaf Oil 

PLEASE NOTE: Substitutions are available upon request for those with dietary restrictions or allergies ONLY. Substitutions will be in the form of additional Tantre Farm produce based on availability. Please let us know your needs in the Comments section of the registration or by emailing us at immuneboosterbytantre@gmail.com. 

ONLINE PAYMENTS ONLY: 
Credit card payments using PayPal (online transaction with a 3% fee). This helps streamline some very time-consuming data entry for our staff. Please let us know if this is not possible or you are having any trouble with this feature, and we will be see if we can work things out with a check on the Pick Up Day or a Venmo payment to @Deb-Lentz 

PICK UP:  

  • Washtenaw Food Hub (4175 Whitmore Lk. Rd., Ann Arbor) Saturday 9am-12pm 
  • Agricole Farm Stop (118 N. Main Street, Chelsea) Saturday 9am-12pm 

WHAT ARE WE DOING DUE TO COVID-19: 
We are using gloves and masks when packing and handing out your shares. As of May 15, the CDC, FDA, WHO, and the European Food Safety Authority all report NO known cases of Covid-19 transmission through food or food packaging. 

WEEKLY PROCESS: We are happy to continue the Immune Booster share every week following this process: 

  • Weekly registrations are open from Monday – Wednesday 
  • Price is $60-75/week 
  • Online payment PREFERRED (with PayPal online transaction fee)
  • Customers will receive two Friday evening emails; A pick-up reminder and a newsletter describing how to use and store each item.  
  • All pick-ups will be at the Washtenaw Food Hub and at Agricole Farm Stop on Saturdays from 9 am-12 pm 
  • Vegan/gluten-free substitutions available upon request. Substitutions will be in the form of additional produce from Tantre Farm. 

CONTACT INFO: 

The manager of Tantre Farm’s Immune Booster CSA is Ryan Poe. He is assisted by Zoe Buhalis and other volunteers. You’ll see Ryan and Zoe each week at the Food Hub when you pick up your share. Contact Ryan and Zoe anytime at immuneboosterbytantre@gmail.com. 

Please note that if you unsubscribe from this list (which you are always welcome to do, as noted at the bottom of this email), you will not receive any other communication from Tantre Farm in the future. In other words, you will no longer receive notices of any new CSA programs, current newsletters, open houses, or cooking events, etc. at Tantre Farm. 

Thank you for supporting our local farmers and food artisans. 

Deb Lentz & Richard Andres 

IMMUNE BOOSTER (Week 54) Share

Welcome to the Immune Booster Week 54 Newsletter

Thank you for signing up for this local, wholesome, immune-boosting CSA share. We have been blessed with a beautiful, early spring and hope that you have been taking advantage of the weather and the great outdoors. How lucky we are to live in a place with endless trails, beautiful parks and waterways that grant us inexhaustible outdoor fun. My favorite place is out on the farm with the sun on my back and my hands in the soil, helping Mother Nature grow robust and beautiful crops to share with you in this fine CSA share. This week we have some super tasty prepared foods on tap, as well as a comprehensive mix of fresh produce for you to test the culinary genius in you. The beauty of food is that it is boundless, and it brings us all together with family and friends. So enjoy this share in the knowledge that you are investing in wholesome, healthy, and real food, reducing your food carbon footprint and supporting our home-grown talents across the local food network. It’s a win-win for all involved! So with that, let’s get to it and see what’s inside this week’s Immune Booster box…

First up, we get things popping with Green Curly Kale from Goetz Greenhouse and Family Farm. This hoop house-grown, curly kale is tender and sweet because it has been sheltered away from the harsh winter, cozily growing in a warm hoop house. Kale is extremely nutrient dense, packed with antioxidants as well as vitamins C and K and is great for lowering bad cholesterol. My favorite way to consume kale is in a wilted salad. First, boil some water and then dip the leafy greens into the water for 20 to 30 seconds, lightly shake the excess water off and cut with scissors into a bowl. It is easier to work with one leaf at a time until you have the desired quantity. Add some toasted sesame seeds, a dash of soy sauce, stir well and you’re in business! Fried shallots, tofu, tempeh, or meat are also great additions for a more robust salad.

Next up, we venture out to my stomping grounds at Tantre Farm to gather up a sweet Carrot Mix of purple and orange carrots, as well as some Purple Daikon Radishes. This week we bagged up bunches of baby carrots for a change. They are sweeter than large carrots and great for snacking whole. Carrots are packed with beta carotene, vitamin K1 as well as a nice dose of potassium. This week my plan is to lightly steam them, then roast and glaze for a beautiful side dish. The Purple Daikon Radish is a last-minute addition to the menu, on the house. These radishes pack a nice dose of antibacterial and anti-inflammatory properties and are perfect candidates for a quick sweet pickle or stir fry. They can also be roasted, steamed or even boiled, mashed, and combined into mashed potatoes for a little zip. So get creative with these not so well known tubers… Who knows, they may one day become as popular as kale!

Rolling right along, we have some spheres that may bring tears – organic Yellow Onions from Second Spring Farm. These orange to grapefruit-sized beauties are robust, filled with zest and great for reducing high blood pressure and improving gut health. These onions are so versatile, they can be used in endlessly different ways. Grill them, sauté them, slice and dice them, sandwiches, soups, stews…  Any way you choose, you just can’t lose. 

Pivoting to some spuds that sure aren’t duds, we have netted up a comprehensive bag of organic Potato Mix from Wayward Seed Farm. You will receive a delightful melody of red, gold and sweet potatoes; a mix that is sure to please those tender taste buds. These spud studs pack a punch of potassium and protein. Potato fries, hash browns, baked, broiled, BBQ’d or mashed, they are a guaranteed superfood hit.

Jumping into some deep local, we are elated to feature Broccoli Microgreens from Garden Works Organic Farm located right here in Ann Arbor. These baby plants are not only tasty, but are also full of powerful antioxidants, an outstanding dose of vitamin E, as well as iron and zinc. The sooner you consume them the better for maximum, immune boosting health benefits. These babies respire quickly and have a relatively short shelf life in the fridge. A delicious addition to pretty much any dish, from salads to pastas and sandwiches to wraps.

Just around the corner, we pay a visit to another deep local farm called Detroit Mushroom Company. This week, they will provide us with a beautiful Mushroom Mix. In your mix, you may discover Oyster mushrooms in canary yellow, blue or grey colors, Shimofuri mushrooms which tend to have a caramel colored cap with white stem, Lion’s Mane which is ball shaped, white and shaggy, or bronze-colored, Chestnut mushrooms that have dime sized caps and come in tight clusters. All varieties of mushrooms boast generous doses of fiber and vitamins B and D, and have been proven to improve the health of your brain. All mushroom varieties in your share should be fully cooked before serving and never consumed raw. So sauté them, grill them, toss them into soups, stews, pastas or risottos or whatever other fantastic dishes you have in mind. They are versatile and freshly picked Friday evening, the day before you pick up your share. 

Wrapping things up in the fresh produce department for this week are Fuji Apples from Kapnick Orchards. Ripened in the last of the summer heat and into last fall, these apples were harvested and stored at just above freezing temperatures to retain their crisp texture and sweet taste. Apples are great for our inner gut function, as well as warding off free radicals and the onset of diabetes. The Fuji apple is great for table slicing and dipping it into a swirl of honey and peanut butter or baking apple tarts for the kids or the kid in you. 

Kicking things off for the prepared foods this week, we start with a fresh baked Fig and Pecan Sourdough Loaf from Raterman Bread. This sourdough is composed of sea salt, flour, water, figs and pecans. The wild collected yeast method used by Raterman Bread is a slow 2-3 day ferment that really brings out the quality in this fine bread that has a crispy crust on the outside with a chewy inside. This bread has a unique flavor thanks to the fig and pecans, and pairs best with salads, breakfast dishes or just toasted as a snack. I’m sure you will also find creative ways to consume this tasty bread, so enjoy those endeavors and if this leaves you wanting more, we sell all varieties of breads offered by Raterman Bread each week on our Food Hub market table.

Fancy a slice of cheese for that bread and maybe toasted in the oven? Um, yes please! Well, you’re in luck, because we have a half pound Mozzarella Cheese Ball lined up for you from Zingerman’s Creamery. This fresh mozzarella cheese is crafted from a cow’s milk curd and then hand stretched into balls. Perfect for the Caprese salad lover in you and great on sandwiches, pizza and manicotti. So cheese it up with a big grin on your face, because that’s just what this cheese will make you do. Yes, it’s that good!

Now that we had a nice appetizer to get things going, let’s take it up a notch and bust out a vegan and gluten-free Mediterranean Bowl from Fresh Forage. Making their debut this week, we welcome Fresh Forage to the Immune Booster. This extremely colorful, salad bowl is composed of green curly kale, red lentil, organic tricolor quinoa, tahini dressing, spinach falafel, sweet potatoes, Wayward Seed Farm red beets made into a hummus, and Za’atar cucumbers. A pita bread is served on the side that is not vegan or gluten-free. I had the pleasure of sampling this salad, and I have to say it was delicious. The taste, texture, color and diversity are all well thought out and very stimulating both visually and taste wise. I can’t wait to see what other tasty dishes come our way from Fresh Forage in future shares based off of this awesome show stopper.

Rounding out the prepared food for this week, we come to the tried and true Ginger Deli with a Vegetable Yellow Curry and Basmati Rice that is vegan and gluten-free. You will receive one pint of vegetable yellow curry and one pint of basmati rice in your share. This tasty dish has a hint of heat and is composed of eggplant, sweet pea, carrots, potatoes, onion, garlic, fresh basil, fresh cilantro, bay leaves, olive oil, vegetable stock, crushed tomatoes, coconut milk, yellow curry and steamed basmati rice. This dish is a beautiful representation of South-East Asian cuisine, and I hope you enjoy it as much as I did when sampling it earlier this afternoon. This is healthy, clean food that is well balanced and so flavorful that it leaves you wanting more. 

Closing out our share with a bang, we have set you up with an outrageously sweet treat in the form of a vegan and gluten-free Chocolate Sorbet from Go! Ice Cream. This decadent chocolate sorbet is composed of five simple ingredients: Water, cocoa powder, dark chocolate, sugar and salt. What’s not so simple is that Rob Hess, owner and entrepreneur of Go! Ice Cream, has taken many years to perfect this sorbet and he has done one hell of a job at doing so! Simply too good to be true, it is rich with a heavy-handed chocolate flavor, and so smooth and creamy in texture that it defies the vegan label. What a great way to close out this share and end it on a sweet note with this pint of awesomeness!  

So there you have it. This local food box of love has induced a food coma on us with its bountiful spread. Now that spring is here, summer this week, back to spring next week, maybe share some of this fine food outdoors with a picnic in the park, kayak down the river or just in the backyard with loved ones. Thanks again for signing up to this week’s Immune Booster share, and we look forward to seeing your smiling eyes this Saturday at the Food Hub and Agricole pick up locations. Eat well, be well, do well.

Here’s a link to Tantre’s treasure trove of recipes, where you can get some additional ideas for using this week’s share: http://tantrerecipes.blogspot.com

Don’t forget to keep an eye out for our next email on April 11 regarding Tantre Farm’s Immune Booster CSA Share, Week 55 for pick up on April 17. 

All the best,

Ryan Poe and the talented Tantre Crew

**We look forward to hearing your weekly feedback on the shares and welcome any suggestions on how to improve. Please understand that we try to give you an accurate listing of the produce in your box each week; however, since this menu is published before we pack the boxes on Fridays, we may sometimes have to substitute some vegetables for others.  Mostly we are able to update you of changes in our Friday newsletter, but sometimes our decisions are made after the newsletter is published.  Please let us know whenever you think you are missing anything, and we will try to find some way to make amends.  Thank you for your patience and understanding, as we try to keep things as smooth as possible. Please contact Ryan and Zoe with questions or comments at immuneboosterbytantre@gmail.com. 

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Tantre Farm CSA Newsletter IMMUNE BOOSTER (Week 53) Share

Hello Fellow Locavores,

Welcome to the Week 53 Newsletter – Easter Immune Booster CSA Share. We have a splendid mix of fresh produce and colorful prepared foods for you this week. This newsletter is a guide to your local food networks, and delves into detail about the food featured in this week’s share; where it came from, who grew it, and who prepared it. Braided with light humor, meal prep tips and a passenger eye view of how this box of wholesome food comes together, we will take a little journey down the local culinary road to a healthier you and a healthier planet. Hop on in! The Immune Boost is about to depart…

First stop – Ypsilanti – for some fresh cut heads of organically grown, hydroponic Lettuce from Sell Farms and Greenhouses. ‘Deep Local’ is what I call this fine, multicolored lettuce, because it is grown about 10 miles from the Food Hub where you pick up your share. Featured for many weeks in our Immune Booster CSA, this leafy green is always a sure fire winner. So get your spring salad on with this beautiful lettuce that is light and crisp, hydrating, and refreshing. One bag should satisfy your salad cravings for a week or two. Bon Appetit!

Well, it is Spring Break, so why don’t we head down south….. to Florida anyone??? Haha, not quite, because we like to keep the food in this share as LOCAL as possible. So we will have to settle for Ohio, a much shorter trip south to Wayward Seed Farm. This organic, collective farm has partnerships with other smaller, organic farmers in their immediate area. On this particular mission we are collecting a serious bounty of organic Spinach, Green Cabbage, Beets, Sweet Potatoes, Red Potatoes, and Gold Potatoes. A plethora of diverse produce, so let’s dig right into what each fresh veggie has to offer…. Spinach for fresh tossed salads or boiled down for a wilted salad, cabbage and the not-yet-mentioned carrots would be ideal for an Easter slaw, beets for dying Easter eggs (and kids’ fingers, ha!), or the beets roasted, skinned, sliced, and brined for a sweet, quick pickle and the perfect topping for the salads mentioned above. Sweet potatoes for a sweet potato Easter pie, oh my! And finally the red and gold potatoes for that Easter potato salad that will help you use up all those hard boiled Easter eggs, hint hint. Now that we dropped enough ideas to make an Easter brunch feast, we best get back on the road before the wheels on the truck pop with this heavy load of awesomeness. Time to head back up to the Food Hub and unload.

With the produce unloaded and stored in the Food Hub coolers, we head on out to Tantre Farm for some Purple Carrots. What’s up Doc? These purple storage carrots have retained their sweet taste and crisp texture remarkably well this winter, and what’s Easter without purple carrots? Well, maybe not the traditional Bugs Bunny snack, so we’ll head ‘Up North’ to Second Spring Farm for some brilliant, organic Orange Carrots too. Both carrot varieties shredded up with the green cabbage for that Easter Slaw will look epic on your lunch or dinner table. If you’re not into the slaw, then steam, roast, grill, juice or dip these carrots in your favorite condiments that kids and adults alike are sure to enjoy.   

On our way back down south, we stop by Almar Orchards and Cidery to say hello, quench our thirst with a fresh cider off their in-house taps, a fresh donut off the fryer or three for the road and load up the truck with bushels of apples for the share. This week we have organic Fuji and Northern Spy Apples. These apples have been stored in just above freezing temperatures beginning late last summer when they were picked off the trees on their 500 acre farm. This farm is just to the west of Flint and has a fun family-friendly cider mill open year round. So take a little drive on one of these cooler spring days or wait until the apple blossoms are in full bloom, which would definitely be worth a visit. 

Heading farther south, we pass by Ann Arbor just a tad to collect a few more bushels of Fuji Apples from Kapnick Orchards. Why the mix of the same type of apple from another farm? We like to share the love and spread the Immune Booster partnership to as many great local farms as we can handle. These Fuji apples will be super crisp and have a slightly different taste than the Fuji apples from Almar. Does it matter? Nope, not in the slightest. Apples of the same species grown in different groves far away from each other can have their own distinct taste and texture based on many different variables such as water, pollinators and overall soil health. So quiz your taste buds and see which one appeals the most. 

Rounding out the produce in this week’s share we pull up literally right around the corner from the Food Hub to Garden Works Organic Farm for some really deep local, organic Pea Shoots OR Daikon Radish Microgreens. It’s a toss up as to which one you will get in your share, but rest assured these soil-grown microgreens are packed with nutrition and some serious immune boosting properties. Both varieties are great for salads on their own, salad topping, tacos, burritos or right out of the container like my daughters like to eat them. So eat them up and eat them up quick for optimal health benefits. They are best consumed within the first few days of picking up your share.  

Waking up early to get the Easter festivities going? We have the perfect on-the-go “Health is Wealth” Cacao Nib Granola from Harvest Kitchen that is vegetarian and gluten-free. This healthy granola will get your energy levels up for the day’s activities. Made from crushed cocoa beans, cacao nibs are a highly nutritious chocolate product that are exceptionally rich in antioxidants, reducing oxidative stress and inflammation. They have the bitter, complex flavor of unsweetened dark chocolate with a firm but chewy texture, and pair well with berries for extra sweetness. This particular mix is composed of organic rolled oats, cocoa nibs, dried mulberries, sesame seeds, turmeric, black pepper and local honey. Serve right out of the container or in a bowl with your preferred milk. Yum!

Moving right along, we have one dozen of Local Free-Range Eggs from Webbed Foot Pines for all your fun and festive Easter egg needs. Get your food dyes ready with that familiar vinegary smell, stickers, wax crayons, glitter, you name it… and get the artist in you (and your family) all fired up. Keep your traditions going and make the best decorated eggs around.  After the big hunt, continue the fun and traditions with homemade potato salad, deviled eggs, egg salad sandwiches… It’s egg-a-palooza time and a great way to use up this dozen.

misskimannarbor.com(opens in a new tab)

Now that we have mentioned all the salads one could ever want, let’s switch things up to a main meal in the form of Tempeh OR Chicken Sliders with all the fixings from Miss Kim. Both slider options will come in a pack of two. The vegan Tempeh Sliders are composed of The Brinery Tempeh, soy sauce, rice, water, garlic, apple juice, scallions, cucumbers, jalapenos, carrots, rice vinegar, sugar, onion, sesame oil and sesame seeds. The Chicken Sliders are composed of  chicken, garlic, jalapenos, rice vinegar, sugar, salt, apples, anchovy fish sauce (no shellfish), scallions, cucumbers and carrot. Both versions of the sliders will be served with Zingerman’s Bakehouse Farm Rolls that are vegan and are guaranteed to be delicious. I am sooo excited to feature these slider gems in the share! Ji Hye, the head chef and owner of Miss Kim is such a pleasure to work with and her innovative food is the real deal… so if you don’t know, now ya know!

Speaking of innovation, let’s move on to Ginger Deli, who have prepared hand-rolled rice noodles from scratch for this share. Offering a creative and flavorful Tofu Salad with Hand-Rolled Noodles that is vegan and gluten-free. It will take less than a minute in the microwave and then another few seconds to drizzle it with the sweet and tangy sauce before you’re volleying that fork from container to mouth with pure delight. That’s what I’m talking about! This salad is composed of fresh handmade rice noodles, cucumber, lettuce, carrot, and a house made tofu patty that has tofu, mixed herbs, spices, onion, garlic and black pepper. Garnished with mint and fried shallot for that extra pop and a side container of sweet and tangy sauce to pull it all together. I had one of these tasty salads for dinner tonight and the tofu tastes just like turkey. Tofurkey is the real deal, haha. Delicious and nutritious!

Since it’s Easter and the bunny is visiting, we can’t have too many carrots. JKC Spicy Carrots from The Brinery will give that bunny a little extra pep in his step! I get asked frequently when these amazing fermented spicy carrots will be in the share again, so now is the time, folks! These well-loved Spicy Carrots are composed of carrots, green jalapeno, garlic, filtered water and sea salt. Mildly spicy with an occasional heat wave, they are great served with pretty much any savory meal across the board or straight out of the jar with a fork. The wide mouth jars are so convenient for the straight out the jar method. Yes, please!

Rounding out this week’s prepared food, we come to the last-but-not-least stop on this Immune Booster CSA ride with a final nod to Easter in the form of Hot Cross Buns from Zingerman’s Bakehouse. A spiced sweet bun usually made with fruit and marked with a cross on the top, Hot Cross Buns are traditionally eaten on Good Friday in many countries across the globe, including the U.K., Ireland, Australia, India, South Africa and parts of the Americas. These Hot Cross Buns contain organic wheat flour, milk, honey, eggs, candied citrus peel (lemon, orange, citron), raisins, butter, water, yeast, and sea salt. Best served sliced, lightly toasted and buttered, this four-pack is the perfect ending to our Easter-themed share and we are elated to feature Zingerman’s Bakehouse once again with this delicious seasonal treat. 

zingermansbakehouse.com/

So there you have it! The circle is complete and this week’s Immune Booster tour of the local food scene has rolled to a stop. This week’s share is the result of many collaborations and elbow bumps (COVID high fives!) with our beloved partners. It brings me great joy and honor to represent all of these farms, restaurants, bakers and artisans, and I hope that you will venture out to the businesses outside of the share to see what other great local food they have to offer. I wish you nothing but the best this Easter Sunday. Enjoy your food and time together with family and loved ones. Thank you for your continued support and I will see you all on Saturday at the Washtenaw Food Hub for the folks who pick up in Ann Arbor. For the folks picking up at Agricole in Chelsea, Deb will be there with her usual smile and engaging conversation. When Deb and I get together we have to set time limits, lol. We both like to talk and we are just passionate about what we do!

Here’s a link to Tantre’s treasure trove of recipes, where you can get some additional ideas for using this week’s share: http://tantrerecipes.blogspot.com

Don’t forget to keep an eye out for our next email on April 4 regarding Tantre Farm’s Immune Booster CSA Share, Week 54 for pick up on April 11. 

All the best,

Ryan Poe and the talented Tantre Crew

**We look forward to hearing your weekly feedback on the shares and welcome any suggestions on how to improve. Please understand that we try to give you an accurate listing of the produce in your box each week; however, since this menu is published before we pack the boxes on Fridays, we may sometimes have to substitute some vegetables for others.  Mostly we are able to update you of changes in our Friday newsletter, but sometimes our decisions are made after the newsletter is published.  Please let us know whenever you think you are missing anything, and we will try to find some way to make amends.  Thank you for your patience and understanding, as we try to keep things as smooth as possible. Please contact Ryan and Zoe with questions or comments at immuneboosterbytantre@gmail.com. 

Immune Booster Week 52 Newsletter – Birthday Share

Hello Party People!

Welcome to the Immune Booster Week 52 “Birthday Share” Newsletter. Wow! Time flies when you’re having fun growing wholesome food, working collectively with other farmers, and collaborating with some of the best chefs and food artisans that Ann Arbor and our local surrounding areas have to offer. The concept of the Immune Booster came at the perfect time to help local businesses endure the hardships brought about by the COVID outbreak, and give our local community a safe way to buy fresh, sustainable produce and wholesome in-season prepared foods all sourced and created within a 60 mile radius, give or take. The drive-thru, Immune Booster CSA was born and was an instant hit on all fronts. Patrons enjoyed the refreshing mix of produce and prepared foods, discovering new favorite restaurants and supporting local farms and businesses. The Immune Booster collective of farms and vendors loved to contribute their wares each week and became part of a larger mission to promote the local food movement. Win-win. During our breakout year, we have come a long way in fine-tuning and diversifying the share, and we will continue on this path, raising the bar and welcoming new friends into the Tantre fold. The sky’s the limit! So let’s open this week’s Birthday Box and see what gifts we have inside….

First up, we have organic, hydroponic Lettuce from Sell Farms and Greenhouses. This Ypsilanti-grown lettuce is freshly cut on Friday and looking delicious on your plate Saturday afternoon for lunch. It packs a nice spread of essential vitamins and minerals, as well as anti-inflammatory agents. Vibrant and crisp, this lettuce will spring you forward to a salad a day and help chase the last of those winter blues away. 

Next to the birthday party comes our longtime friend and comrade, Goetz Greenhouse and Family Farm with beautiful Rainbow Swiss Chard. These robust, paddle-shaped leaves are nutritional powerhouses, packed with vitamins A, C and K, magnesium, potassium, iron and dietary fiber. Both the leaf and the stem can be consumed, either raw or cooked in a variety of ways. Check out our recipe blogspot link listed at the end of this newsletter for ideas. 

Embracing a broad color palette of fruits and vegetables in your diet ensures that you get all the essential nutrients your body needs. That’s why Tantre likes to offer colorful vegetable mixes in your Immune Booster share. Continuing on the food rainbow, we welcome an organic Rainbow Carrot Mix from Second Spring Farm. You may find yellow, orange, purple and white carrots in this mix, each with their own nutritional twist. These carrots should be gently washed and if you can refrain from peeling, their skin is the healthiest part of the carrot to consume. So steam some up, maybe add a touch of butter and honey, and give your taste buds a treat. 

The party continues with organic Yellow Onions rolling right on in from Second Spring Farm.  Pungent and crisp, these onions contain powerful antioxidants and compounds that fight inflammation, decrease triglycerides and reduce cholesterol levels, all of which help lower the risk of heart disease. Easy to consume in an endless variety of ways, be sure to incorporate them daily into your diet. 

Next, we pivot to Wayward Seed Farm, adding to our birthday food rainbow with an organic mix of Red, Gold and Sweet Potatoes. Again, we feature a colorful mix of potatoes to provide you with the biggest nutritional boost we can offer. This is the Immune Booster after all! A delightful melody of tubers that can be boiled, roasted, fried, shredded, grilled, mashed, baked or caked. The options are endless. A true super food that is super delicious and super duper nutritious. 

Who’s up for some pin the tail on the Purple Daikon Radish from Tantre Farm? Count me in! These zeppelin-shaped, pastel purple tubers are laced with beneficial enzymes that aid in digestion and ward off free radicals. They are great thinly sliced on salads, cubed and steamed, or stir-fried, but my favorite way to consume them is to quick pickle them. There’s a plethora of quick pickling recipes online, so start with one that awakens your taste buds as you read down the ingredients list. Another great cooking tip recently shared with me by a kind Immune Booster customer is to bread and fry up daikon fritters. I had to give it a try, and they are supremely tasty! 

Who let the mushrooms out? Who, who, who, who??? Who let the mushrooms out?? That man happens to be Brian McShane, the proud owner of Detroit Mushroom Company just outside Whitmore Lake, a mere 10 minutes from where you pick up this share. Deep local and picked by Brian and his crew Friday afternoon, this Mushroom Mix will contain any of the following mushroom varieties: Lion’s Mane that is white and resembles a lion’s shaggy mane (hence the name), Golden Chestnut mushrooms that have long and skinny, beige-colored stems and a bright golden cap, Shimofuri mushrooms that tend to be girthy and larger than all the other varieties with thick white stems and a blueish-brown cap, Blue Oyster Mushrooms in tight clusters with smaller bluish-grey caps or Yellow Oyster Mushrooms that are also in tight clusters with a canary yellow cap.  Packed with selenium that helps regulate the thyroid as well as fiber, protein and a plethora of anti-cancer antioxidants, these tasty ‘shrooms’ should always be cooked and never eaten raw. They are great in stir fries, omelettes, soups or stews–a culinary winner whichever way you choose. 

Wrapping things up for the produce portion of this share, we add a sweet note with organic Fuji and Northern Spy Apples Mix from Almar Orchards and Cidery. Both varieties are packed with last summer’s sunshine and are great for regulating gut health and aiding in cancer prevention. The Fuji Apple is predominantly red with white speckles and the Northern Spy Apple has a green undertone with blushes of red. Slice and consume or cook into sweet treats. The choice is yours! 

This week we get the prepared foods ripping and dipping with none other than the Original Sourdough Loaf from Raterman Bread. This loaf is simple, yet satisfying and is the perfect dance partner for the soup and salad or the pesto and pasta still to come. So hold your horses and get ready to dip, swipe, swirl, and twirl this bread across your plates. 

Back by popular demand, El Harissa joins the party, bringing their robust Carthage Salad to the table. Crafting master salads is one of El Harissa’s many undeniable talents, and based on other salads we have featured in our previous shares, you are in for a vegan and gluten-free treat!  Cleverly created for sheer pleasure, this salad is composed of a young leafy green spring mix, tomatoes, olives, roasted chickpeas, poached figs, pomegranates and a dressing (on the side) that is composed of fig jam, pomegranate molasses, mint, balsamic vinegar, nigella seed and lime. A marvelous melody that will both satisfy and leave you wanting more! 

Moving on to a soup to go with our salad, Ginger Deli does not disappoint with a tasty Lentil and Vegetable Soup that is so healthy and hearty, it’s far out! This soup is composed of toasted green lentils, chickpeas, mung bean, Tantre Farm Carrots, celery, yellow onions from Second Spring Farm, garlic, sea salt, cumin, olive oil and topped with a garnish of fresh cilantro, roasted shallot and cherry tomatoes. Pair with the salad and bread for a well-rounded and deliciously satisfying meal. 

Next up, we are delighted to feature a Fresh Basil Pesto that is vegetarian and contains nuts from Juicy Kitchen. This is a number one seller week in and week out for Juicy Kitchen and is a dish we have been eager to feature in the share. Now that we have a tried and true local pasta vendor lined up, we jumped at the opportunity to incorporate it into our birthday share. What a treat! This Fresh Basil Pesto contains fresh basil, extra virgin olive oil, walnuts, parmesan cheese, garlic, salt and pepper. Toss up a homemade salad from the fresh produce in this share and slice up that bread, while the noodles are boiling and get ready for a feast!

Proudly introducing Al Dente Pasta Company to the Immune Booster family, we debut a vegetarian Egg Linguine Pasta as the perfect match to our pesto. Al Dente is a thriving pasta company based out of Whitmore Lake, offering an array of healthy and colorful pasta varieties, flavor combinations as well as plant based pastas. The Egg Linguine Pasta is composed of durum semolina flour, eggs and water. Simple, yet delicious! Check out Al Dente’s website link below for more information or to try more pasta varieties from their creative line.  

What’s a birthday without cake? The one thing we have all been waiting for and the perfect end to this week’s prepared foods… a 2-pack of Carrot Cupcakes! This week, we also have the pleasure of welcoming Zingerman’s Bakehouse to our Immune Booster share once again. I was delighted to meet with Amy Emberling, Managing Partner to Zingerman’s Bakehouse, for an impressive tour of the bakery and delicious samples to try out for future shares. We are in for some treats here folks! Perfect for a birthday party, these are carrot cakes with a difference. Made with freshly grated carrots, toasted walnuts, and freshly milled organic soft white Michigan wheat, and iced in a traditional cream cheese frosting flavored with fresh lemon juice. Mmmm! Good luck resisting these little gems on your way home from picking up your share.

Wait… Aren’t we forgetting something? Of course!! We must have a candle to go with our birthday cake! The last featured item in our Immune Booster Birthday Box is a Beeswax Beehive Votive Candle from MX6 Ranch and Honey Bee Yards, also making their debut in this week’s share. Pam Mackinders, owner, operator and candle maker, uses only one hundred percent raw beeswax and a cotton wick to make these beautifully scented candles. Pam has a true passion for perfection and one by one, mold by mold, she created each one of these candles with precision and care. Beeswax candles burn longer and brighter than any other candle, and their honey scent is perfect for the beginning of spring. Make a wish everyone!

We are forever grateful to all the vendors and farms, who contributed this past year to the Immune Booster share. We also thank YOU, our beloved patrons, for signing up each week, believing in our mission and cheering us with your support along the way. This is a local collaborative effort where many hands share the same mission: sustainable, healthy, local food that is better for you and better for our planet. Pouring revenue back into our own community, supporting our local farmers, entrepreneurs, and artisans. We are honored and grateful to represent all of our vendors, and we hope that you venture outside of the box to discover many other delights that they grow and make. 

Don’t forget we have Willy Wonka-style golden tickets hidden in 3 of our shares this week! The lucky winners will receive an extra sweet treat from another one of local food artisans that will be found inside their box attached to the golden ticket. Thank you again for your continued support, and we look forward to seeing you at the Food Hub pick up or at the Agricole pick up this Saturday. Eat well, do well, be well!

Here’s a link to Tantre’s treasure trove of recipes, where you can get some additional ideas for using this week’s share: http://tantrerecipes.blogspot.com

Keep an eye out for our next email on March 28 regarding Tantre Farm’s Immune Booster CSA Share, Week 53 for pick up on April 3. 

All the best,

Ryan Poe and the talented Tantre Crew

**We look forward to hearing your weekly feedback on the shares and welcome any suggestions on how to improve. Please understand that we try to give you an accurate listing of the produce in your box each week; however, since this menu is published before we pack the boxes on Fridays, we may sometimes have to substitute some vegetables for others.  Mostly we are able to update you of changes in our Friday newsletter, but sometimes our decisions are made after the newsletter is published.  Please let us know whenever you think you are missing anything, and we will try to find some way to make amends.  Thank you for your patience and understanding, as we try to keep things as smooth as possible. Please contact Ryan and Zoe with questions or comments at immuneboosterbytantre@gmail.com

Immune Booster Week 51 Newsletter

Hello Fellow Locavores,

Welcome to the Immune Booster Week 51 Newsletter. This week we have an alluring spread of local fine fruits and vegetables, scrumptious prepared foods, fresh baked bread, tempeh chorizo, eggs, oats and honey. A bright and healthy spread that complements the becoming of spring here in Michigan, which officially starts this Saturday. With the mild weather we have been busy bees planting seed tray upon seed tray, cutting logs to inoculate oyster and shiitake mushrooms, cleaning up the fruit orchard and clearing off the asparagus patch. Asparagus is one of the first perennial crops to emerge each year, closely followed by rhubarb–two wonderful plants not so far over the horizon now. This week we also had a spring welcome to Tantre’s family with the birth of Paddy, a calf bull who was fittingly named as he was born on St. Patrick’s Day morning. I missed the birth by about 10 minutes, but I did get to see him take his first steps and begin to suckle with his proud mama. So with that enlightenment, let’s switch gears and enlighten those taste buds…

With a hop, skip and a jump, we round up some pungent Yellow Onions from Second Spring Farm. Packed with zest and a bit of bite, as well as antioxidants that decrease inflammation and reduce bad cholesterol, these onions are a no brainer to use as frequently as possible. So slice some rounds for a burger and make a side or two of homemade onions rings. Cha-ching! Money!

Hi ho, hi ho, off to Ohio I go in search of the best Potato Mix, Wayward Seed Farm bound with a hound in tow. Pulling up to the cellar door we have found what we were looking for… Red and gold potatoes galore! Packed with protein and with life nourishing starch, we loaded them up as our long shadows cast an arch. Before long, a farm hand came along with another pallet of nutritious Green Cabbage. We tucked them right in, stacking them in crate after crate before the hour got too late. Just when we thought we had plenty, along came farmer Jenny with a pallet of Parsnips that we hastily loaded into our moon booster ship. Long white tubers packed with vitamin K and folate to save the day. As the sun fades away on this early spring day, Adam the head farmer rolls out the last skip of the day. Robust Red Beets packed with vitamin B, folate, fiber, and manganese, so my one suggestion is make some Borscht please 😉

Back on the road now and heading ‘Up North’ with our bounty and beet red faces from all the loading up, we make a stop at Kapnick Orchards to add to our loot. This week we have crisp Fuji Apples that are packed with vitamin A for Apple and D for Delicious. Great for slicing or baking, thinly sliced on salads, dehydrated or mashed into homemade applesauce. Just to make sure they were all tasty, I had to have a few on the way back to A2.

Back up in the A2, without further ado we present to you, Pea Shoots from Garden Works Organic Farm. Packed with cancer preventative carotene, folate and antioxidants, these clever baby plants are great for your immune system in a paramount way. Serve them up high on salads, sandwiches, or just right out of the container. It’s a great green gateway food for young children and sooo good for them. Eat them up while they are fresh and crisp!

Rounding out the plentiful produce for this week’s share, we have frozen Blueberries from Joe’s Blueberries that are guaranteed to chase the last of the winter blues away. These bulbous berries are the king of antioxidants, reducing DNA damage and warding off free radicals that cause cancer. These blueberries were picked and immediately frozen last summer, while in their prime and are a perfect pairing for the oats and honey coming up next…

Rolling along in with this Immune Booster share, we roll right into Organic Rolled Oats from Ferris Organic Farm. These heart-healthy oats are packed with soluble fiber, help reduce bad cholesterol and are great for your anatomy. I eat oatmeal for breakfast almost everyday and have for years. I buy several oatmeal varieties, mix them all in a container and use frequently in hot oatmeal, cold oats with yogurt and fruit, or for baking projects. These oats are versatile and superior in quality, so get creative and whip them up into something tasty on the hasty with the blueberries and honey.

Speaking of honey, we have a one pound glass jar of Wildflower Honey from Hives on the Hill Apiary to complement the oats and blueberries. This honey was harvested, processed and stored late last summer, just for winter treats like this. The bees have pollinated many types of local flowers and consuming it may help with your allergies as we roll into spring. Honey can be used widely across the culinary world in boundless ways in many drinks, prepared foods or just simply drizzled over a hot bowl of oatmeal and blueberries. This triple combo trio of awesomeness is sure to please in the cool, spring, morning breeze before the long days begin out at the farm.

Need a little toast to complement that bowl of oats? We got you covered with a Cinnamon Raisin Loaf from Avalon International Breads. This bread is loaded up with raisins, cinnamon, spice and everything nice to go with any breakfast dish. My kids love it as an afternoon snack with cream cheese. So get your toast on before it’s all gone!

Looking for something savory to whip up for breakfast or brunch? Then how about a solid dozen of local Free-Range Eggs from Webbed Foot Pines and Old Brick Farm. We split the egg farmers to fulfill this share, because we like to share the love in this current time of chicken eggs-a-plenty. This is the time of year when the chickens are just laying them down by the bucketful. They can sense that spring is in the air and the sun is getting closer, so they are just cranking them out. Both farms have free range birds, clean food and water, and tidy pens. I stopped by Larry Doll’s Old Brick Farm this week to take a tour and I must say these hens were pampered. Plenty of space and living the good life = happy eggs! So scramble them up, make an omelette with some of the produce, craft a quiche, bake a cake, hard boil for that egg salad sandwich you grew up on, the options are endless. These eggs contain omega-3 fatty acids which are great for warding off depression and anxiety, improved eye health and reducing symptoms of metabolic syndrome.

Let’s toss in a little Chorizo Tempeh from The Brinery to really get that savory kick going with those eggs. A match made in heaven. The Chorizo Tempeh is a surefire way to get you loaded up on a clean and healthy, plant-based protein that is flavorful and versatile. I’ve used this product for breakfast tacos with scrambled eggs, cooked it in oil until slightly blackened and tossed it on top of savory soups, pastas and salads, and I’ve also added it to meatballs for a bit of texture and spice. So get creative and whip up a show stopper meal.

Since you’re picking up your share mid morning, why not head home and treat yourself to a Rainbow Root Salad from Harvest Kitchen that is vegan and gluten-free. This dish is loaded up with Tantre Farm carrots and purple daikon radishes, parsnips, beets, a splash of lemon juice, olive oil, toasted sunflower seeds and salt and pepper. It’s a perfect seasonal dish that is extremely healthy and satisfying.

Rolling into our final, featured, prepared food for this week and closing out this week’s share, we offered you a choice of either a Mixed Vegetable and Chicken Kebabs OR Mixed Vegetable and Tofu Kebabs from Ginger Deli, depending on if you signed up for an omnivore share or a vegan share. Both options come with vermicelli noodles and a mix of fresh greens, shredded carrots, and grated pickled veggies. There is also an accompanying housemade sweet and tangy sauce in a side container. This dish is clean, colorful, and made with so much love. It took Ginger Deli’s staff three days to pull this all together. First, marinating the tofu and chicken, then pickling the veggies and on the final day, skewering and charcoal grilling the kebabs. Yessss, pleaseeeee! This dish pairs well with the Rainbow Root Salad and would be the perfect Saturday lunch or dinner after picking up your share. Get ready for some seriously tasty food!

So there you have it, the Week 51 Immune Booster CSA share breakdown has come to an end. We hope you enjoyed your moon boost ride, and we hope you delight in this local, healthy box of food with loved ones, friends, and family. Please keep your eyes peeled for next week’s one year Anniversary Share. We will have accomplished an entire year of Immune Booster CSA Shares, and we have an epic box of food lined up for this very special occasion! So check your email Sunday afternoon and get ready to launch! The stars are aligning. For now, let’s sign off and savor the flavor of this week’s share. As always, we are grateful for your continued support, as are all of our contributing partners. I look forward to seeing you Saturday morning. Be well!

Here’s a link to Tantre’s treasure trove of recipes, where you can get some additional ideas for using this week’s share: http://tantrerecipes.blogspot.com

Don’t forget to keep an eye out for our next email on March 21, regarding Tantre Farm’s Anniversary Immune Booster CSA Share, Week 52 for pick up on March 27.

All the best,

Ryan Poe and the talented Tantre Crew

**We look forward to hearing your weekly feedback on the shares and welcome any suggestions on how to improve. Please understand that we try to give you an accurate listing of the produce in your box each week; however, since this menu is published before we pack the boxes on Fridays, we may sometimes have to substitute some vegetables for others. Mostly we are able to update you of changes in our Friday newsletter, but sometimes our decisions are made after the newsletter is published. Please let us know whenever you think you are missing anything, and we will try to find some way to make amends. Thank you for your patience and understanding, as we try to keep things as smooth as possible. Please contact Ryan and Zoe with questions or comments at immuneboosterbytantre@gmail.com.

Immune Booster Week 40 Newsletter

January 2, 2021

Happy New Year, fellow Locavores!

Welcome to the Immune Booster week 40 CSA Share – our first box of fresh, locally grown produce and healthy prepared foods to start 2021 on the right path! A new year with new possibilities and promise. 2020 was a life altering year that we are all fervent to see fade away in the rear view mirror. As we look forward to a brighter horizon in 2021, we are hopeful for a somewhat normal return to life with smiling faces and readable expressions, social life and normal schedules. Stepping out of the blender of 2020, we will all reset and focus on greener pastures in the days ahead with new benchmarks and a refreshed vision for the opening up of society. In reflection of the past year’s trials and tribulations, we will remember the struggle of the day in and day out, but feel proud of our endurance, thankful for our health and closer to our loved ones and our community. Although the struggle will continue for a time, it is easier knowing that there are better days ahead and the end of the pandemic is in sight. So let’s re-energize and prepare ourselves to be our best ever version this new year. Be positive, be kind, be safe, eat well, sleep well and do well. The Immune Booster will help you on your way with nutritious, clean and delicious fuel to boost your 2021. The year is off to a great start with this week’s Immune Booster breakdown!  

Rolling right on into the new year, let’s freshen things up straight away with a nice crisp head of Lettuce – either Red Leaf lettuce or Boston lettuce from Goetz Greenhouse and Family Farm. Both of these varieties are greenhouse grown just 30 minutes south of Ann Arbor and these cold winter conditions dense them up with powerful antioxidants, and vitamins A and K to help keep the COVID away. So saddle up and salad up!  

Stepping up to the plate we have a purple and orange Carrot Mix from Tantre Farm. Both varieties are super sweet when cut fresh and served with a condiment, or even sweeter when roasted or steamed. Packed with beta carotene and linked to lower cholesterol, these robust carrots are a no brainer to boosting your immune system, so carrot away to a better day.

Need to practice your grip for the bowling days when lockdown ends? Then look no further than Green Cabbage bowling balls from Tantre Farm. These storage cabbages have stored away the summer sun with vital nutrients that help lower blood pressure and cholesterol to sustain a healthy heart, while also improving the digestive tract. These beauties are a guaranteed strike (X) so ‘slaw’ it up, steam or stir fry; it all tastes great!

Mixing it up, because that’s what we like to do, without further ado, I introduce to you, the Tantre Farm and Wayward Seed Farm Mixed Root Bag. Tubers, tubers, tubers galore, the more you consume the less you will snore. Well, maybe not, but this mix will fill that belly full for a good night’s rest. This hefty bag of Tantre Farm turnips, Watermelon radish and garlic along with Wayward Seed Farms organic Chioggia beets and Detroit Dark Red beets is a sure winner with a roasted chicken or tofu dinner. Hint hint. Nothing like wholesome food roasting away on a cold winter day. I know I’ll definitely be snoring away, zzzzzzz.

Another roasting veggie that would be great to add to the mixed root bag roasting party is the almighty organic Sweet Potato from Wayward Seed Farm. Packed with beta-carotene and Vitamin A, this versatile wonder can be prepared in a multitude of mouth watering ways. From casseroles, to soups, fried or roasted, boiled or mashed, this tasty tater sure has me on blast. They’re good for you and your taste buds, so get creative; you never know, you might find a new way to make this a fan favorite in your house like we have at mine.

Moving right along on our Immune Booster song we have organic Red and Yellow Onions from Second Spring Farm. Both unique with their own little zest, these allium globes are heart healthy, packed with cancer fighting compounds and help cleanse the liver from your New Year’s celebration. They are versatile and can be quickly pickled, sliced for that salad, roasted, minced and fried, steamed or BBQ’d and many other tasty ways. It’s an important staple to include in your daily consumption.

Rounding out the tasty produce in this week’s share we wrap things up with Pea OR Sunflower Shoots from Garden Works Organic Farm. Either one you get in your share is (A) guaranteed a super food, (B) super tasty and (C) extremely packed with nutrients. So eat them up quick while they’re fresh and have not respired and lost nutrients. They are great on pretty much anything and I would eat them raw, never cooked for full health benefits.

Next up, we have a tried and true favorite from Raterman Bread with their Sesame Sourdough Bread. This loaf is sprinkled with roasted sesame seeds, is easy to digest, and is a great probiotic for the gut. Easy to use in any way you choose. Toasted and drizzled with honey or dipped into our first prepared food of the share…

Tomato Curry Soup from Juicy Kitchen! This perfectly balanced savory soup is made up of tomatoes, coconut milk, shallots, garlic, extra virgin olive oil, curry spices, crushed red pepper, lemon juice, salt and pepper. Vegan, gluten-free and tasty down to the last drop, this light soup takes the pressure off all the holiday binge eating. Slice up some of that tasty sesame loaf and throw together a little side salad with the produce from this share. A healthy, feel-good meal that will boost you to your best.

Our second featured dish this week is Tofu and Veggie Stir Fry with Turmeric Basmati Rice from Ginger Deli. This dish features one pint of flavorful stir fry and one pint of savory, turmeric basmati rice. The stir fry contains fresh pea tip leaves, tomatoes, garlic, Tofu, scallion, olive oil, sesame oil, sea salt and black pepper. The rice portion is composed of basmati rice, fresh turmeric, sea salt, and house-made vegetable broth. This is a dynamite combo and if it leaves you wanting more, you’re in luck… Ginger Deli has recently opened their new eatery in downtown A2 (203 E. Liberty Street). Pay a visit for tasty Banh Mi sandwiches, delicious Pho and fresh Spring Rolls that will satisfy your cravings for good Southeast Asian cuisine.

Shifting gears to Zingerman’s Creamery, we have one of their fan favorites – Pimento Cheese. A play on traditional Southern cheese spread, this cheese contains a fusion of cheddar, roasted red pepper, tellicherry, black pepper, mayonnaise, and cayenne pepper. Delicious on crackers and celery sticks, it can be used to liven up burgers, sandwiches, or even macaroni and cheese.

Our last featured prepared food for this week’s share comes in the form of NY Black Jack 21 Granola from Harvest Kitchen. This granola is a gluten-free blend of blackcurrants, black sesame seeds, dried jackfruit, cashews, cinnamon, honey, canola oil and oats. Consume as a dry snack by the handful, in a bowl of cereal, cooked into oatmeal or incorporated into baked treats. So enjoy the health kick, there’s no gambling here – it’s good for you!

Pivoting to our last featured item for this week, we have Midnight Moon Kombucha from Boochy Mama to wash the share down. This probiotic kombucha is made up of organic black and green tea, organic evaporated cane juice, elderberry concentrate, rose water, juniper extract and live probiotic cultures. A tasty drink with a fizz sure to satisfy, the content will keep your gut and immune system strong and extra healthy. For the Boochy fans out there, Boochy Mama is now offering a monthly winter wellness “Bear Care Box” that includes herbalist-formulated natural immune boosters, including Wildfire Tonic (fire cider), Elderberry Syrup, an herbal tea and tincture, and of course kombucha! The flavors will change monthly and Ann Arbor deliveries can be arranged. Visit the Boochy Mama website for more details and to sign up.

So that’s a wrap for this breakdown of the Immune Booster’s 40th week share! Life begins here with the best in local, farm-to-table, sustainably grown and sourced food. We are grateful for your continued support of this project that has served as a buoy for many local farms and businesses to stay afloat through the turbulent waves of the past year. We look forward to welcoming more partnerships into our fold throughout 2021 to reach further into the community, diversify, and keep you all healthy and hungry! We wish each of you a safe and happy New Year. 

Here’s a link to Tantre’s treasure trove of recipes, where you can get some additional ideas for using this week’s share: http://tantrerecipes.blogspot.com

Don’t forget to keep an eye out for our next email on January 3rd regarding Tantre Farm’s Immune Booster CSA Share, Week 41 for pick up on January 9th. 

We look forward to seeing you all this Saturday at the Washtenaw Food Hub OR Agricole Farm Stop!

All the best,

Ryan Poe and the talented Tantre Farm Crew

**We look forward to hearing your weekly feedback on the shares and welcome any suggestions on how to improve. Please understand that we try to give you an accurate listing of the produce in your box each week; however, since this menu is published before we pack the boxes on Fridays, we may sometimes have to substitute some vegetables for others.  Mostly we are able to update you of changes in our Friday newsletter, but sometimes our decisions are made after the newsletter is published.  Please let us know whenever you think you are missing anything, and we will try to find some way to make amends.  Thank you for your patience and understanding, as we try to keep things as smooth as possible. Please contact Ryan and Zoe with questions or comments at immuneboosterbytantre@gmail.com. 

Ext. Week 4: October 18 – 24, 2020

Tantre Farm CSA Newsletter
Extended Fall CSA Share
WEEK #4
Oct. 18-24, 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.

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.  **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

BROCCOLI :  deep emerald green, tiny buds that are clustered on top of stout, edible stems; small to medium heads or florets; high in vitamins A, C, calcium, and iron; known as an anti-cancer vegetable).
-How to use: use raw, steamed, sauteed, stir-fried, in casseroles, soups, pizzas, etc.
-How to store: store loosely in plastic bag for up to a week.

CARROTS (Bolero): excellent long-term, storage carrot 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; greens may last up to a week refrigerated in plastic bag.

GARLIC: a bulb of several papery white cloves; believed to help in fighting infections, cancer prevention, and the immune system. 
-How to use:  minced raw in salad dressings, sautéed and added to stir-fries, meats, vegetables
-How to store: fresh garlic can be stored in an open, breathable container in a cool, dark place for many months.

KALE: You will receive Red Russian Kale (the stems are purple, and leaves are deep gray-green, purple-veined, flat, non-curled, and tooth-edged) or Rainbow Lacinato Kale (unique "purple dino" kale has deeply curled leaves in dusky-green with bright purple stems and veins).
-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.

POTATOES (Carola): yellow potato from Germany; smooth, creamy texture that is good for baking or frying; these potatoes have been carefully stored in our root cellar since last fall.
-How to use: good roasted, mashed, or in salads.
-How to store: keep unwashed in cool, dark place in paper bag.

SWEET PEPPERS:  You will receive any of the following: Red or Yellow Bell (big, blocky, thick-walled, green-to-red or yellow pepper with sweet flesh), Green Bell (large blocky cells with fruity, slightly sweet flavor with green skin), Carmen (6-inch long, tapered fruit that ripens from green to a deep "carmine" red; sweet taste in salads and when roasted and fully red-ripe), 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!) 
-How to use:  eat raw for best nutrient retention; can be added to soups, stews, omelets, quiches, stir-fries, etc.; excellent stuffed.
-How to store: refrigerate unwashed in hydrator drawer for 1-2 weeks.  

RADISHES (Bacchus):  stunning, purple, round radish with white inner flesh. Very good flavor and not too hot.
-How to use: raw, roasted, used in soups, sliced in salads, sandwiches, or stir-fries, grated in slaws; radish greens are delicious in soups or stir-fries and are an excellent source of vitamins A, C, and the B’s!
-How to store: refrigerate in plastic bag/damp towel for 1-2 weeks. 

WHITE HAKUREI TURNIPS and GREENS: a white salad turnip with round, smooth roots that have a sweet, fruity flavor with a crisp, tender texture.  Both roots (good source of Vitamin C, potassium, and calcium; good in salads and soups) and greens (slightly sweet and can be boiled, steamed, sautéed, stir-fried, and since hairless, are good in salads; excellent source of vitamins A and C and good source of riboflavin, calcium and iron) are edible!  
-How to use: good in salads and soups; can be roasted, steamed, or sauteed.
-How to store: remove greens from turnip root and store separately in plastic bag in refrigerator for up to 3 days; roots can last up to 1-2 weeks in refrigerator.

WINTER SQUASH/PIE PUMPKINS: You will receive 1 of each of the following: Starry Night Acorn Squash (a delicious acorn that stores through the holidays; unique, pixelated color pattern with attractive speckled dark green and cream-colored skin, smooth creamy texture and sweet flavor), Baby Bear Pie Pumpkin (unique size and shape, and is often called "the perfect mini pumpkin" by growers; deep orange, 1 1/2-2 1/2 pound fruits are about half the size of a normal pie pumpkin), 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).
-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, etc.
-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.

ANNOUNCEMENTS 

1. LAST WEEK OF EXTENDED FALL CSA:  This means Oct. 21 (Wed.), Oct. 23(Fri.), and Oct. 24 (Sat.) are your last distribution days for our Extended Fall Shares. Please return any forgotten boxes from past weeks and bring bags or other containers to transfer your produce at your distribution sites.

2. PLANT WALK at TANTRE FARM on Oct. 31 from 5-7pm: These are excellent learning opportunities for those with beginning to intermediate foraging skills, and for anyone wishing to increase their knowledge of the local flora with local foraging expert, Rachel Mifsud.  We will explore the area and choose around 15 edible, medicinal, or otherwise useful plants and mushrooms to focus on identification, methods of harvest, preparation, and use. Class is limited to 8 participants so that social distance can be maintained while still allowing everyone to see and hear clearly. You must go to https://squareup.com/store/willforageforfood and pay to hold your spot. (This link is currently not working, but I will let Rachel know, so try again in a couple of days, but “save the date”!). 

3. THANKSGIVING CSA Registration is OPEN!   A more detailed email notice about this will come out to you soon.  You can also read more details about the Thanksgiving Share on our website under “CSA Info”, and sign up on our website.  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 Nov. 21 (the Saturday before Thanksgiving) at the Ann Arbor Farmers’ Market (Ann Arbor)  7 AM-12 PM,  Washtenaw Food Hub (Ann Arbor) 9 AM-12 PM, Tantre Farm (Chelsea) 2 PM – 5 PM, Agricole (Chelsea) 9 AM-12 PM, and Pure Pastures (Plymouth) 9 AM – 4 PM.  

4. IMMUNE BOOSTER CSA  will continue throughout the WINTER:  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 with NEW LOCATION at AGRICOLE FARM STOP starting Nov. 28:  http://www.tantrefarm.com/how-does-our-immune-booster-csa-work/.  Still time to sign up this week!

5. PICK UP TIMES & LOCATIONS REMINDERS:  **Volunteers will be at each site during designated times below.  We recommend that all come to each distribution site with a mask to pick up your shares.  We will have hand sanitizer at most sites as well. 
*Ann Arbor Farmers’ Market (Wed.)--7 A.M. to 12 P.M.  (TANTRE STAFF for check-in from 7-9 AM)
*Farm (Wed.)--10 A.M. to 7 P.M.  (TANTRE STAFF checking off names from 10 AM-12 PM and from 2-4 PM)
*Washtenaw Food Hub (Wed.) --6 P.M. to 8 P.M.  (LIZZIE for check-in the whole time)
*Pure Pastures (Wed)--9 A.M. to 12 P.M. (No Volunteer, so be prepared for self-check in with gloves or your own pen, if needed)
*Farm (Fri.)--2 P.M. to 7 P.M.  (TANTRE STAFF for check-in from 2 to  4 PM)
*Chelsea Farmers Market (Sat.)--8 A.M to 12 P.M.  (DEB for check-in the whole time)
*Community High School (Sat.) --7 A.M. to 12 P.M.  (SHANNON for check-in the whole time)
*Washtenaw Food Hub (Sat.)—9 A.M. to 12 P.M.  (PETER & RYAN for check-in the whole time)
*Argus-Packard (Sat)-- 12 P.M. to 3 P.M. (ARGUS STAFF for check-in the whole time)
*RoosRoast-Rosewood (Sat.)--9 A.M. to 11 A.M. (JONATHON for check-in the whole time)

RECIPES

AUTUMN MINESTRONE (from Moosewood Restaurant Daily Special by the Moosewood Collective)  Serves 6-8; makes 12 cups
2 Tbsp vegetable oil
1 cup chopped onions
2 garlic cloves, minced or pressed
2 1/2 cups peeled and cubed winter squash (such as acorn, delicata)
2 celery stalks, diced
1/2 cup peeled and diced carrots
2 1/2 cups cubed potatoes
1 tsp dried oregano
2 tsp salt
1/2 tsp black pepper
6 cups water
4 cups chopped kale
1 1/2 cup cooked (or 15 oz can) cannellini beans
	Warm the oil in a large soup pot on medium heat.  Add the onions and garlic, and saute for 5 minutes.  Add the squash, celery, carrots, potatoes, oregano, salt, pepper, and water; cook for 10 minutes or until potatoes are almost done.  Add the kale and beans (drained) and simmer for another 5-7 minutes, until the kale is tender and the beans are hot. 

ROASTED RED PEPPER SOUP (from Delicious Living)  Serves 6
This colorful soup, thickened with potato, makes the most of the sweet, smoky flavor of roasted red peppers.
2 Tbsp extra-virgin olive oil
4 cloves garlic, minced
1 medium onion, chopped
1 medium potato, chopped
4 cups water
4 large red or yellow peppers, roasted, skinned, chopped
Salt and pepper, to taste
1 Tbsp fresh lemon juice
Sprigs of fresh marjoram or basil for garnish
	In a large saucepan, saute garlic, onion and potato in olive oil over medium-high heat 10 minutes, stirring occasionally.  Add water and continue to cook 30 minutes or until potatoes are tender.  Add roasted red peppers and puree soup in a blender or food processor.  Simmer over medium heat 5 minutes.  Season with salt and pepper.  Stir in lemon juice before serving.  Serve hot, garnished with fresh herbs.

COOL and CRUNCHY RADISH AND TURNIP SALAD (from Eggs on Sunday)  Serves 2
6-8 radishes, thinly sliced
3 white salad turnips, thinly sliced
1/4 tsp toasted sesame oil
1/2 tsp rice vinegar
Juice of half a lime
1 Tbsp chopped chives or parsley
Coarse kosher or sea salt, to taste
	Combine all ingredients in a bowl, and stir gently but thoroughly to combine and coat all the slices.  Taste and season with salt (start with a little pinch and gradually add it until the flavors "pop" as much as you like).

***Thank you for a wonderful EXTENDED FALL Season filled with gratitude, community building, and a bountiful harvest.  Please feel free to contact us throughout the rest of fall and winter for any storage produce or come visit us at the Ann Arbor Farmers Market, Chelsea Farmers Market, Argus Farm Stop, Agricole Farm Stop, and People’s Food Coop throughout the winter.  Thank you for being a member of the Tantre Farm Extended Fall CSA!!
--Deb, Richard, and the Tantre Farm Crew.***

Ext. Week 3: October 11 – 17, 2020

Tantre Farm CSA Newsletter
Extended Fall CSA Share
WEEK #3
Oct. 11-17, 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.

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.  **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.

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

AMARANTH (RED LEAF): known as “Callaloo” in the Caribbean; medium-green, oval to heart-shaped leaves with splashes of burgundy-red; tastes like spinach and can be prepared like spinach.
-How to use: use in soups or as a cooked green like spinach
-How to store: refrigerate with a damp towel/bag for up to 1 week.

BROCCOLI or GREEN BEANS:  You will receive either Broccoli (deep emerald green, tiny buds that are clustered on top of stout, edible stems; high in vitamins A, C, calcium, potassium, and iron; known as an anti-cancer vegetable) or Jade Green Beans (long, slender, deep green, filet bean with sweet flavor).
-How to use: use raw, steamed, sauteed, stir-fried, in casseroles, soups, pizzas, etc.
-How to store: store loosely in plastic bag for up to a week.

GREEN CABBAGE: a sweet green cabbage; considered a beneficial digestive aid and intestinal cleanser; cabbage has a good amount of vitamins A and C, calcium, potassium, and magnesium.
-How to use: good steamed, stir-fried, or chopped raw into salads or coleslaw.
-How to store: refrigerate for up to 1 month.

CARROTS (Purple): You will receive either Purple Haze (bright purplish-red roots with bright orange interior and a sweet flavor; cooking will cause the color to fade) or Purple Elite (rich purple skin contrasts nicely with a beautiful yellow core and striations).  These purple carrots taste very similar to their orange cousins and should be embraced for their nutritional powerhouse benefits such as extra antioxidants, which help prevent blood clotting and heart diseases; anti-inflammatory as well as anti-bacterial properties due to their purple color.
-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; greens may last up to a week refrigerated in plastic bag.

GARLIC: a bulb of several papery white cloves; believed to help in fighting infections, cancer prevention, and the immune system. 
-How to use:  minced raw in salad dressings, sautéed and added to stir-fries, meats, vegetables
-How to store: fresh garlic can be stored in an open, breathable container in a cool, dark place for many months.

KALE: You will receive Red Russian Kale (the stems are purple, and leaves are deep gray-green, purple-veined, flat, non-curled, and tooth-edged) or Green Curly (well-ruffled, curly green leaves on green stems; this variety makes a good, roasted “kale chip”) or Lacinato Kale (dark green, noncurled, blistered leaves, but heavily savoyed).
-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.

SWEET PEPPERS:  You will receive any of the following: Red or Yellow Bell (big, blocky, thick-walled, green-to-red or yellow pepper with sweet flesh), Green Bell (large blocky cells with fruity, slightly sweet flavor with green skin), Carmen (6-inch long, tapered fruit that ripens from green to a deep "carmine" red; sweet taste in salads and when roasted and fully red-ripe), 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!) 
-How to use:  eat raw for best nutrient retention; can be added to soups, stews, omelets, quiches, stir-fries, etc.; excellent stuffed.
-How to store: refrigerate unwashed in hydrator drawer for 1-2 weeks.  

DAIKON RADISH (K-N Bravo): looks like an overgrown carrot with internal color ranging from pale purple to white with purple streaks; roots average 8- to 9-inches by 2 1/2- to 3-inches with good, sweet, eating quality; good macrobiotic root that is good for the gut.
-How to use: for fresh use, pickling, and storage; greens are also edible and can be used like any other green.
-How to store: not as hardy as you may think, so store wrapped in plastic to keep them crisp for up to 2 weeks in refrigerator.

WATERMELON RADISHES: an heirloom Chinese variety of Daikon radishes; large, 2- to 4-inch, round radishes with unique dark magenta flesh and light green/white skin along with a remarkably sweet, delicious taste.
-How to use: cooking does minimize the intensity of their color, but can be braised or roasted like a turnip, or mashed like a rutabaga; color is vibrant when served raw in a salad or in a veggie plate with some dip; can also be pickled. 
-How to store: refrigerate in plastic bag/damp towel for 1-2 weeks.

WINTER SQUASH/PIE PUMPKINS: You will receive 1 of each of the following: Acorn (small, green ribbed squash with pale yellow flesh; great stuffed with rice, breading, or soups), Spaghetti (3-5 pounds, golden yellow, oblong, smooth, medium size with “spaghetti” (stringy) flesh; bake like squash or boil and fork out the flesh, topping the “spaghetti” flesh with your favorite sauce; mildly sweet),  and Baby Bear Pie Pumpkin (unique size and shape, and is often called "the perfect mini pumpkin" by growers; deep orange, 1 1/2-2 1/2 pound fruits are about half the size of a normal pie pumpkin).
-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, etc.
-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.

ANNOUNCEMENTS 

1. NEXT WEEK IS LAST WEEK OF EXTENDED FALL CSA:  This means Oct. 21 (Wed.), Oct. 23(Fri.), and Oct. 24 (Sat.) are your last distribution days for our Extended Fall Shares, but please feel free to continue with our Thanksgiving CSA.  See details below. Please return any forgotten boxes from past weeks. You may bring bags, a cooler or other containers to transfer your produce from the boxes at your distribution site, especially next week, which is your final week of Ex. Fall Shares. 

2. DEB WILL BE OUT OF TOWN THIS WEEK! If any questions this week with distribution, please contact Deb by texting or calling 734-385-6748 or emailing info@tantrefarm.com.  We will try to make sure that all is as normal, but please let us know if any questions, since others are helping with distribution details, who are less familiar with the routines.

3. THANKSGIVING CSA Registration is OPEN!   A more detailed email notice about this will come out to you soon.  You can also read more details about the Thanksgiving Share on our website under “CSA Info”, and sign up on our website.  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 Nov. 21 (the Saturday before Thanksgiving) at the Ann Arbor Farmers’ Market (Ann Arbor)  7 AM-12 PM,  Washtenaw Food Hub (Ann Arbor) 9 AM-12 PM, Tantre Farm (Chelsea) 2 PM – 5 PM, Agricole (Chelsea) 9 AM-12 PM, and Pure Pastures (Plymouth) 9 AM – 4 PM.  

4. 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!

5. PICK UP TIMES & LOCATIONS REMINDERS:  **Volunteers will be at each site during designated times below.  We recommend that all come to each distribution site with a mask to pick up your shares.  We will have hand sanitizer at most sites as well. 
*Ann Arbor Farmers’ Market (Wed.)--7 A.M. to 12 P.M.  (TANTRE STAFF for check-in from 7-9 AM)
*Farm (Wed.)--10 A.M. to 7 P.M.  (TANTRE STAFF checking off names from 10 AM-12 PM and from 2-4 PM)
*Washtenaw Food Hub (Wed.) --6 P.M. to 8 P.M.  (LIZZIE for check-in the whole time)
*Pure Pastures (Wed)--9 A.M. to 12 P.M. (No Volunteer, so be prepared for self-check in with gloves or your own pen, if needed)
*Farm (Fri.)--2 P.M. to 7 P.M.  (TANTRE STAFF for check-in from 2 to  4 PM)
*Chelsea Farmers Market (Sat.)--8 A.M to 12 P.M.  (DEB for check-in the whole time)
*Community High School (Sat.) --7 A.M. to 12 P.M.  (SHANNON for check-in the whole time)
*Washtenaw Food Hub (Sat.)—9 A.M. to 12 P.M.  (PETER & RYAN for check-in the whole time)
*Argus-Packard (Sat)-- 12 P.M. to 3 P.M. (ARGUS STAFF for check-in the whole time)
*RoosRoast-Rosewood (Sat.)--9 A.M. to 11 A.M. (JONATHON for check-in the whole time)

RECIPES

SOUTHWEST COLACHE  (from Capay Organic Farm CSA "Farm Fresh To You" website)
2 Tbsp oil (veggie or olive) 
1 squash, peeled, seeded, diced 
1 medium onion, coarsely chopped 
1 clove garlic, minced 
16 oz chopped tomatoes, fresh or canned, undrained 
1 sweet pepper, seeded, chopped   
14 oz whole kernel corn
1 green chili, chopped (optional)
1/2 tsp salt
1/4 tsp pepper 
Grated cheese, for topping (optional)
	Heat oil in large skillet over medium heat.  Add squash, onion, and garlic; cook for 5 minutes or until onion is tender.  Add tomatoes and bell pepper to skillet.  Bring to simmer, cover and let simmer for 15 minutes over low heat.  Add remaining ingredients.  Simmer covered, 5 minutes, or until squash is tender.  Uncover; increase heat to high and continue cooking a few minutes or until most liquid has evaporated.  Top with grated cheese, if desired.  

STIR-FRIED DAIKON (from Rolling Prairie Cookbook)  Serves 3.
1 Daikon radish or Watermelon Radish
1 Tbsp peanut oil
1 tsp sweetener of your choice
1/8 tsp salt
2 Tbsp finely chopped parsley
	Scrub Daikon and cut in thin slices.  Heat oil in a heavy skillet or wok over medium-high heat.  Add Daikon and toss to coat with oil.  Sprinkle sweetener and salt over radish slices.   Cook, stirring often, until radishes are just tender--about 5 minutes.  Remove from heat.  Toss in parsley.  Serve immediately.

ROASTED PURPLE CARROTS & DUKKAH (from https://food52.com/recipes/27951-roasted-purple-carrots-dukkah)
1 bunch purple carrots, washed and tops trimmed
4 garlic cloves, skin on
1 tablespoon honey
3 sprigs thyme
2 tablespoons dukkah (an Egyptian and Middle Eastern condiment with a mixture of herbs, nuts, and spices)
salt & pepper
	Pre-heat oven to 400°F. Prepare your carrots, trimming off the green tops, leave about 2 cm of the stalk, and wash thoroughly. Line a baking dish with baking paper. Place your carrots, thyme, garlic in the dish. Drizzle honey and olive oil over and toss to combine. Season generously with salt and pepper.  Roast carrots in oven for 30-40 minutes or until tender. Every 15 minutes remove from oven and toss. Keep an eye on the garlic, remove early if beginning to burn.  Serve carrots with roasted garlic and a good sprinkling of dukkah. So easy!

Ext. Week 2: October 4 – 10, 2020

Tantre Farm CSA Newsletter
Extended Fall CSA Share
WEEK #2
Oct. 4-10, 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.

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.  **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.

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

GENOVESE BASIL: ALL SHARES will receive basil this week, an herb with sweet, spicy, shiny, green leaves that can be used in pesto, tomato dishes, soups, roasts, etc.. It will last up to a week or 2 when stored in a jar, vase, or glass of water on your counter or table top. Do NOT refrigerate this tropical plant! 

BROCCOLI:  deep emerald green, tiny buds that are clustered on top of stout, edible stems; high in vitamins A, C, calcium, potassium, and iron; known as an anti-cancer vegetable.
-How to use: use raw, steamed, sauteed, stir-fried, in casseroles, soups, pizzas, etc.
-How to store: store loosely in plastic bag for up to a week.

CARROTS (Bolero): excellent long-term, storage carrot 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; greens may last up to a week refrigerated in plastic bag.

U-PICK FLOWERS (only available on the farm):  We have a few flowers left for you all, although the selection is thinning.  You are welcome to come to the farm and pick 12 to 16 stems, if you like, especially since it may be the last week.  Please email 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.  You may want to bring a vase/jar to keep your flowers fresh going home, but we will have donated yogurt containers as well.  Your bouquet is part of your share, although it is always greatly appreciated when you make a donation to pay for seeds and labor.  Extra bouquets cost $5/bunch.

KALE: You will receive Red Russian Kale (the stems are purple, and leaves are deep gray-green, purple-veined, flat, non-curled, and tooth-edged) or Green Curly (well-ruffled, curly green leaves on green stems; this variety makes a good, roasted “kale chip”) or Lacinato Kale (dark green, noncurled, blistered leaves, but heavily savoyed).
-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.

LETTUCE (Cherokee Red):  Thick, crisp, dark red leaves with good flavor; rich in calcium, iron, and vitamins A and C.
-How to use: raw in salads, sandwiches, or (believe it or not!) use in soups.
-How to store: refrigerate in plastic bag for 3-5 days.

“Second Spring Farm's”ONIONS:  You will receive Redwing (red storage onion, mildly pungent, very firm and stores well) and Copra (medium-sized, dark yellow-skinned storage onions; excellent storage onion staying firm and flavorful after most other varieties have sprouted; highest in sugar of the storage onions).   Tantre's onions grew very sparsely this year, 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 onions from Cedar, MI.
-How to use: can be grilled or roasted or chopped in soups, meat dishes, and other veggie dishes for flavor 
-How to store:  will store for six months or more, if kept in a cold, dark place, but remove any ones starting to go soft from the others. 

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. 
-How to use: often roasted, chopped, and used to season corn bread and cheese dishes; good for stuffed appetizers, jams, salsa, and pickles.
-How to store: for fresh peppers, store in refrigerator; for drying peppers, place string through the stems and hang in cool, dry, well-ventilated spot.  

SWEET PEPPERS:  You will receive any of the following: Red or Yellow Bell (big, blocky, thick-walled, green-to-red or yellow pepper with sweet flesh), Green Bell (large blocky cells with fruity, slightly sweet flavor with green skin), Carmen (6-inch long, tapered fruit that ripens from green to a deep "carmine" red; sweet taste in salads and when roasted and fully red-ripe), 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!) 
-How to use:  eat raw for best nutrient retention; can be added to soups, stews, omelets, quiches, stir-fries, etc.; excellent stuffed.
-How to store: refrigerate unwashed in hydrator drawer for 1-2 weeks.  

RADISHES (Bacchus):  stunning, purple, round radish with white inner flesh. Very good flavor and not too hot.
-How to use: raw, roasted, used in soups, sliced in salads, sandwiches, or stir-fries, grated in slaws; radish greens are delicious in soups or stir-fries and are an excellent source of vitamins A, C, and the B’s!
-How to store: refrigerate in plastic bag/damp towel for 1-2 weeks. 

WATERMELON:  You will receive Dark Belle (dark-green skin, bright-red flesh, oblong 5-7 lb. fruit with thin rind, and very sweet flavor), Sunshine Yellow (8-10 pounds oval-rounded fruit; green-striped shell with bright yellow flesh, which is brittle, juicy, and very sweet), Starlight (10-12 pound round fruit; deep green with highly contrasting black stripes and pink flesh; excellent flavor with crisp texture), or New Orchid (sweet, bright orange flesh with sherbet-like taste and skin has dark green contrast stripes; oval round, medium large "icebox" size; similar to "Sunshine" in appearance, but larger).
-How to use: slice, dice and serve as drinks, salads, or salsa
-How to store: if melon seems not quite ripe, store at room temperature until sweet smell is coming from the soft, stem end; then store in the refrigerator.

WINTER SQUASH: You will receive each of the following: 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). 
-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, etc.
-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.

ANNOUNCEMENTS 

1. RETURN SHARE BOXES:  Please return your boxes every week to each distribution site, so that we can reuse them. You may bring bags, a cooler or other containers to transfer your produce from the boxes at your distribution site if you don't want to remember to bring back boxes each week.

2. THANKSGIVING CSA Registration is OPEN!   A more detailed email notice about this will come out to you soon.  You can also read more details about the Thanksgiving Share on our website under “CSA Info”, and sign up on our website.  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 Nov. 21 (the Saturday before Thanksgiving) at the Ann Arbor Farmers’ Market 7 AM-12 PM, Tantré Farm 2-5 PM, Washtenaw Food Hub 9 AM-12 PM, and new locations Agricole in Chelsea and Pure Pastures in Plymouth.  More specific details will be coming soon.

3. FREE U-PICK BASIL STILL AVAILABLE: If you haven't made PESTO yet or dried or frozen your basil leaves, we still have basil! Members are taking it away by the armfuls.  It only has a few small blemishes, so it is really still in good preserving condition.  If you are interested in picking large amounts of basil for free before we till it under or before the next freeze, please come soon. Please email 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.  

4. 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!

5. PICK UP TIMES & LOCATIONS REMINDERS:  **Volunteers will be at each site during designated times below.  We recommend that all come to each distribution site with a mask to pick up your shares.  We will have hand sanitizer at most sites as well. 
*Ann Arbor Farmers’ Market (Wed.)--7 A.M. to 12 P.M.  (TANTRE STAFF for check-in from 7-9 AM)
*Farm (Wed.)--10 A.M. to 7 P.M.  (TANTRE STAFF checking off names from 10 AM-12 PM and from 2-4 PM)
*Washtenaw Food Hub (Wed.) --6 P.M. to 8 P.M.  (LIZZIE for check-in the whole time)
*Pure Pastures (Wed)--9 A.M. to 12 P.M. (No Volunteer, so be prepared for self-check in with gloves or your own pen, if needed)
*Farm (Fri.)--2 P.M. to 7 P.M.  (TANTRE STAFF for check-in from 2 to  4 PM)
*Chelsea Farmers Market (Sat.)--8 A.M to 12 P.M.  (DEB for check-in the whole time)
*Community High School (Sat.) --7 A.M. to 12 P.M.  (SHANNON for check-in the whole time)
*Washtenaw Food Hub (Sat.)—9 A.M. to 12 P.M.  (PETER & RYAN for check-in the whole time)
*Argus-Packard (Sat)-- 12 P.M. to 3 P.M. (ARGUS STAFF for check-in the whole time)
*RoosRoast-Rosewood (Sat.)--9 A.M. to 11 A.M. (JONATHON for check-in the whole time)

RECIPES

SWEET POTATO AND KALE STUFFED POBLANOS (from http://bigeatstinykitchen.com/2013/06/15/sweet-potato-and-kale-stuffed-poblanos)
1 Tbsp olive oil
1/2 medium onion
2-3 medium garlic cloves
1/2 jalapeno, deseeded and minced
1 medium sweet potato (or butternut squash), 1/2-inch cubes
1/2 tsp smoked paprika
1/2 tsp ground cumin
1 bunch of kale (about 4 cups chopped)
Salt and pepper, to taste
4 poblano peppers (or any Sweet Pepper for different flavor)
Toppings: Cheese, cilantro, and salsa
	Preheat oven to 350 degrees.  Prepare a 9x13-inch glass pan with oil or nonstick spray.  Set aside.  To make the filling, heat olive oil in heavy skillet over medium heat.  Saute onion until translucent (about 5-7 minutes).  Add garlic, jalapeno, sweet potato, paprika, and cumin.  Cook, stirring frequently, until sweet potatoes begin to soften (about 10 minutes).  Clean kale and remove stems.  Don’t dry off.  Chop into 1-inch pieces.  Add to sweet potato mixture.  Cook until kale is wilted (about 3-5 minutes).  Remove from heat and set aside.  Cut poblanos in half right through the stem.  Remove seeds and rinse and dry thoroughly.  To broil poblano peppers in an oven, place the halves cut side down on a roasting pan.  Place on the highest rack in the oven and broil on high for a few minutes until the skins are blistered.  You can also do this using gas burners on your stove.  Place the poblanos skin side down onto the gas flame using tongs to turn.  Remove when skin is well blistered, about 1 or 2 minutes per side.  Place poblanos skin side down into the prepared pyrex dish.  Spoon about 1/4 cup of the sweet potato-kale mixture into each poblano half.  Bake for 30 minutes at 350 degrees.  Remove from oven.  Serve with cheese (optional), avocados, cilantro, and salsa.

Ext. Week 1: September 27 – October 3, 2020

Tantre Farm CSA Newsletter
Extended Fall CSA Share
WEEK #1
Sept. 27-Oct. 3, 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.

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.  **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.

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

GREEN or 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). 
-How to use: raw in salads, steamed, sautéed, stir-fried, etc. 
-How to store: refrigerate in plastic bag for up to 1 week.

BROCCOLI (or RADICCHIO):  This week you will receive either Radicchio or Broccoli (deep emerald green, tiny buds that are clustered on top of stout, edible stems; high in vitamins A, C, calcium, potassium, and iron; known as an anti-cancer vegetable).
-How to use: use raw, steamed, sauteed, stir-fried, in casseroles, soups, pizzas, etc.
-How to store: store loosely in plastic bag for up to a week.

CARROTS (Bolero): excellent long-term, storage carrot with medium-long, thick, blunt, orange roots; excellent greens this week! ** This is the best time of year to try the greens, which are plentiful and rich in Vitamin C, and very tasty in soups. 
-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; greens may last up to a week refrigerated in plastic bag.

U-PICK FLOWERS (only available on the farm):  Every summer we plant a variety of flowers to share with you until the first frost.  We still have flowers available for the Extended Fall CSA members, but the cold weather could be coming soon, so we encourage you to come to the farm especially this week to pick your bouquet.  Please email 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.   This week you can pick up to 16 stems per household.  You may want to bring a vase/jar to keep your flowers fresh going home, but we will have donated yogurt containers as well.  Your bouquet is part of your share, although it is always greatly appreciated when you make a donation to pay for seeds and labor.  Extra bouquets cost $5/bunch.

GARLIC: a bulb of several papery white cloves; believed to help in fighting infections, cancer prevention, and the immune system. 
-How to use:  minced raw in salad dressings, sautéed and added to stir-fries, meats, vegetables
-How to store: fresh garlic can be stored in an open, breathable container in a cool, dark place for many months.

KALE (Green Curly):  well-ruffled, curly green leaves on green stems; this variety makes a good, roasted “kale chip”.
-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.

LETTUCE: rich in calcium, iron, and vitamins A and C; you will receive any of the following: Red/Green Leaf, Romaine.
How to use: raw in salads or use in soups.
How to store: refrigerate in plastic bag for 3-5 days.

MUSHROOMS (Oyster): white or gray, oyster-shaped cap with a mild, anise, earthy odor.
-How to use: brush off dirt to clean or wipe with damp cloth, do not wash or submerge in water; good grilled, sauteed, steamed, in soups, and in sandwiches.
-How to store: place in paper bag or wax bag and keep in refrigerator for up to 5-7 days.

SWEET PEPPERS:  You will receive any of the following: 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!) 
-How to use:  eat raw for best nutrient retention; can be added to soups, stews, omelets, quiches, stir-fries, etc.; excellent stuffed.
-How to store: refrigerate unwashed in hydrator drawer for 1-2 weeks. 

POTATOES (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 

RADICCHIO (or BROCCOLI):  This week you will receive either Broccoli or Radicchio  (beautiful, gourmet, salad vegetable is often called “Italian chicory”;  colorful, white-veined, red leaves with appealingly bitter, nut-like texture; bitter and spicy taste which mellows if it is grilled or roasted).
-How to use: raw in salads, roasted, grilled, sauteed; excellent side dish for rich dishes; pairs nicely with beef roast or stews.
-How to store: refrigerate in plastic bag/damp towel for 1-2 weeks. 

RADISHES (Bacchus):  stunning, purple, round radish with white inner flesh. Very good flavor and not too hot.
-How to use: raw, roasted, used in soups, sliced in salads, sandwiches, or stir-fries, grated in slaws; radish greens are delicious in soups or stir-fries and are an excellent source of vitamins A, C, and the B’s!
-How to store: refrigerate in plastic bag/damp towel for 1-2 weeks. 

WINTER SQUASH/PIE PUMPKINS: You will receive 1 of each of the following: Acorn (small, green ribbed squash with pale yellow flesh; great stuffed with rice, breading, or soups) and Baby Bear Pie Pumpkin (unique size and shape, and is often called "the perfect mini pumpkin" by growers; deep orange, 1 1/2-2 1/2 pound fruits are about half the size of a normal pie pumpkin)
-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, etc.
-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.

ANNOUNCEMENTS 

1. VACATION HOLD or PICK UP RESCHEDULE: If you know that you are not able to pick up or need to reschedule pick up days during these coming 3 weeks for any reason, you can make those changes yourself by going into this link http://tantrefarm.csasignup.com and choosing “Schedule vacations or pick up location changes” under the “Member Actions” box on the left. You will need to do this before Saturday of every week, if you know that you will not be picking up your share or you want to change your pick up date or location, or email us to make changes.  Please make a strong effort to PICK UP ALL OF YOUR SHARES in the next few weeks.  If you miss a share pick up, it is available at the farm for the missed day and 1 day after, but please let us know ASAP, so we know what to do with your share and don't have to make a number of phone calls.

2. 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.  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 A.M. until Noon, at Tantré Farm from 2-5 P.M, and other locations TBD.

3. FREE 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 an early visit from Jack Frost, but the shorter plants survived with only a few blemishes.  The basil is really still in good preserving condition.  If you are interested in picking large amounts of basil for free before we till it under or before the next freeze this week, please come by Friday. Please email 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.  

4. 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!

5. PICK UP TIMES & LOCATIONS REMINDERS:  **Volunteers will be at each site during designated times below.  We recommend that all come to each distribution site with a mask to pick up your shares.  We will have hand sanitizer at most sites as well. 
*Ann Arbor Farmers’ Market (Wed.)--7 A.M. to 12 P.M.  (TANTRE STAFF for check-in from 7-9 AM)
*Farm (Wed.)--10 A.M. to 7 P.M.  (TANTRE STAFF checking off names from 10 AM-12 PM and from 2-4 PM)
*Washtenaw Food Hub (Wed.) --6 P.M. to 8 P.M.  (LIZZIE for check-in the whole time)
*Pure Pastures (Wed)--9 A.M. To 12 P.M. (No Volunteer, so be prepared for self-check in with gloves or your own pen, if needed)
*Farm (Fri.)--2 P.M. to 7 P.M.  (TANTRE STAFF for check-in from 2 to  4 PM)
*Chelsea Farmers Market (Sat.)--8 A.M to 12 P.M.  (DEB for check-in the whole time)
*Community High School (Sat.) --7 A.M. to 12 P.M.  (SHANNON for check-in the whole time)
*Washtenaw Food Hub (Sat.)—9 A.M. to 12 P.M.  (PETER & RYAN for check-in the whole time)
*Argus (Sat)-- 12 P.M. To 3 P.M. (ARGUS STAFF for check-in the whole time)
*RoosRoast-Rosewood (Sat.)--9 A.M. to 11 A.M. (JONATHON for check-in the whole time)

REFLECTIONS ON THE FARM 
by Richard and Deb

	During these early autumn days the light of dawn arrives later and later and the evening darkness comes earlier and earlier with the cool, refrigerator temperatures leaving condensation on the crispy, green cabbage and kale leaves as well as a veil of water on the broccoli flowers.  We are looking forward to an abundant harvest of cabbage, kale, and broccoli, as well as an abundance of roots such as carrots, potatoes, radishes, and turnips along with a few tender mushrooms from the woods.  

	As the geese and cranes gather in larger and larger flocks as they ready to fly to the south, we are gathering the roots to store in the root cellar. Hundreds of crates of winter squash and pie pumpkins have already been clipped and carried to the warm, dry stacks of the squash room almost like an edible library of shapes, sizes and colors—each row representing a different variety.  

	We would like to thank all the hardworking Tantre staff and other volunteers for their great, Herculean efforts in bringing these mountains of food out of the field and into storage before the cold weather sets in again this week. We would also like to thank all of our CSA members for your interest and support for this coming fall season.  We hope that you will have good health and a healthy sense of well-being from these nutrient dense foods in these uncertain, upcoming days ahead.

RECIPES

MUSHROOMS WITH BASIL (from https://www.marthastewart.com/907432/mushrooms-basil)
10 oz. mushrooms
1 Tbsp. olive oil
torn fresh basil 
salt and pepper
	Place mushrooms on a large piece of parchment-lined foil. Drizzle with olive oil and season with salt and pepper. Fold into a tight packet and grill over medium-high until mushrooms are tender, 12 to 15 minutes. Sprinkle with basil.

GRILLED RADICCHIO AND WALNUT SALAD (from https://www.foodnetwork.com/recipes/paula-deen/grilled-radicchio-and-walnut-salad-recipe-1952789)  Serves 5.
Dressing:
3 tablespoons white wine vinegar
2 tablespoons olive oil
1 orange, zested
1 teaspoon honey
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Salad:
Nonstick, nonflammable cooking spray
2 heads radicchio, cut in half
2 oranges, peeled and sectioned
1 cup toasted walnuts
Salt and freshly ground black pepper
	For the dressing: In a small bowl, whisk together the vinegar, olive oil, orange zest, honey, salt, and pepper. Set aside.
For the salad: Spray the grill rack with nonstick, nonflammable cooking spray. Preheat the grill to medium-high heat.
Grill the radicchio until browned, about 2 minutes per side. Cool completely. Chop the grilled radicchio into bite-size pieces. In a medium bowl, combine the chopped radicchio, orange sections, and walnuts. Add the dressing, and toss gently to coat. Add salt and pepper, to taste, if needed. Serve at room temperature.