THIS WEEK’S SHARE

ARUGULA: an aromatic, bright green, salad green with a peppery mustard flavor; rich in iron and vitamins A and C.
-How to use: add to salads, soups, and sautéed vegetable dishes.
-How to store: very perishable, so use up quickly; store in plastic bag in refrigerator for up to 5 days.

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.

ORANGE CARROTS (Romance): blunt-tipped, deep orange roots with impressive flavor for a summer-harvested carrot.
-How to use: can be used raw as carrot sticks, grated in salads or juiced; steamed or sauteed, in stews, soups, casseroles, or stir-fries.
-How to store: refrigerate roots in plastic bag for up to 2 weeks

LETTUCE HEAD:   green or red heads with thick, crisp leaves and 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.

RED ONIONS (Red Zeppelin): medium to large, globe-shaped bulbs with deep red color and will store for six months or more under proper conditions.
-How to use: good in French onion soup, stews, casseroles, etc.
-How to store: can last for 10-12 months if kept in a cold, dark place, but remove any ones starting to go soft from the others.

PARSLEY: You will receive either Italian Flatleaf (used primarily in cooking because of its more robust flavor; flat, glossy, dark green leaves have a strong parsley/celery flavor for use dried or fresh; high in vitamins A and C, and other minerals, such as iron; good for blot clotting and bone health; especially good in omelets, scrambled eggs, mashed potatoes, soups, pasta and vegetable dishes, as well as, sauces) OR Curly (a biennial herb with bright green, curly, and frilly leaves that are native to the Mediterranean; known for its culinary uses, health benefits, and vibrant appearance; used often as a garnish and in tabouli, but can be used exactly the same as Flat-leaf).
-How to store: store herbs upright with cut stems in 1 or 2 inches of water and refrigerate for up to 1 week or wrap in slightly dampened cloth or plastic bag and store in refrigerator.

CHILI PEPPERS (Poblano): a mild variety of chili pepper known as “poblanos” when dark green, but becomes an “ancho” when brick-red and fully dry; 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 RED PEPPERS (Carmen): You will receive several peppers today before the frost. Carmen is a tapered fruit that ripens from green to a deep “carmine” red; sweet taste in salads and when roasted and fully red-ripe.
-How to use: eat raw for best nutrient retention; can be added to soups, stews, omelets, quiches, stir-fries, etc.; excellent roasted.
-How to store: refrigerate unwashed in hydrator drawer for 1-2 weeks.
-How to freeze: clean, seed, and mince peppers; place in freezer containers or bags to be used later in soups or casseroles.

POTATO MIX: You will receive 3 varieties in one 4-pound net bag with All Blue (an heirloom potato with deep blue skin and flesh; moist texture; perfect in salads, baked, or boiled) *Interesting note: Most blue fleshed cultivars contain 90 times more antioxidants than white tubers, and the antioxidants in potato tubers are enhanced by cooking them AND Carola (yellow potato from Germany; smooth, creamy texture that is good for baking or frying) AND AmaRosa Red Fingerling (small, oblong potatoes with smooth, ruby red skin and speckled red flesh; have a firm texture, nutty, earthy flavor, and are high in nutrients like potassium, vitamin C, and dietary fiber: good for roasting, potato salads, and pair well with fresh herbs, garlic, and olive oil)
-How to store: keep unwashed in cool, dark place in paper bag. These can last for many months if not exposed to light.

SPINACH: You will receive this as a bag with a whole rosette of this crisp, dark green leaf full of chlorophyll, as well as vitamins A and C; delicious flavor when juiced.
-How to use: toss in fresh salad, add to sandwiches, sauté, steam, braise, or add to crepes, quiche, lasagna, and soups.
-How to store: refrigerate with a damp towel/bag for up to 1 week.

WINTER SQUASH (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: excellent roasted in oven with olive oil; also good baked by slicing in half, scoop seeds out and bake with a little water in baking pan at 350 degrees for 30-40 minutes or until tender and caramelized; boil or steam for 15-20 minutes, or until tender, skins are edible; mash cooked squash with butter; puree cooked squash for creamy soup
-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 percent humidity; will also store at room temperature.

WHITE HAKUREI TURNIPS: a white salad turnip with round, smooth roots that have a sweet, fruity flavor with a crisp, tender texture; roots are good source of Vitamin C, potassium, and calcium
-How to use: good in salads and soups; thin slices with hummus or dipped in lemon juice
-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.

ANNOUNCEMENTS

1. LAST WEEK OF EXTENDED FALL CSA: This means Oct. 23 (Wed.), Oct. 25 (Fri.), and Oct. 26 (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. THANKSGIVING CSA REGISTRATION IS OPEN!    A detailed email notice was sent to you last week, so please let us know if you didn’t receive it. You can also read more details about the Thanksgiving Share on our website under “CSA Info” and register here soon https://www.tantrefarm.com/how-does-our-thanksgiving-csa-work/. 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 $150. It’s a perfect share to split with a friend or family member. It will be available for pick up on Nov. 23 (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, Agricole in Chelsea 9 AM-12 PM, and Pure Pastures in Plymouth 9 AM-5 PM.

3. TANTRE PRODUCE BOXES ENDING THIS WEEK, BUT IMMUNE BOOSTER CSA STARTING UP AGAIN AFTER THANKSGIVING:  We took a break from this weekly collaborative Immune Booster CSA to reevaluate and make some changes, while we were finishing up our Summer and Fall CSA’s this year, but now it is coming back for the fall and winter! This is a collaborative CSA with several local farms and food businesses that you can opt in or out of each time it is offered. More details coming sometime after Thanksgiving, so that you may continue receiving local, nutritious food throughout the winter.

4. FARMERS MARKETS: If you need to supplement your share with a few extra items, we are set up at the Ann Arbor Farmers Market on Wed. & Sat. this week starting at 7 AM. We will also be at the Chelsea Farmers Market on Saturday from 8 AM-1 PM. On top of that, our Sunflower Farm Market (formerly known as the Washtenaw Food Hub Market) is OPEN on Wednesdays from 4 to 7 PM and on Saturdays as usual during our CSA pick up times from 9 AM-12 PM, so please feel free to purchase all your basic local needs and a few extra treats at any of these markets. We also have a small farm stand at the HoneyBee U-pick area (more details below).

5. HONEYBEE U-PICK BARN WILL BE OPEN THIS SATURDAY FOR THE LAST TIME FOR 2024: We will be open on Oct. 26 from 8 AM-12 PM to purchase extra Tantre produce. You also may try your hand at picking any lingering raspberries hanging on despite a few light frosts.

6. PLASTIC OR PAPER “GROCERY BAGS ONLY” ARE NEEDED, if you can donate them at the markets or the farm or the Food Hub.

7. SUNFLOWER FARM MARKET and TANTRE FARM are HIRING: Calling all locavores! Sunflower Farm Market (formerly the Washtenaw Food Hub Market) is looking for help running the market Wednesdays 3-8 PM & Saturdays 8 AM-1 PM. Contact Deb at info@tantrefarm.com for more information with SUNFLOWER FARM MARKET or TANTRE FARM WORK in the Subject line.

8. PICK UP TIMES & LOCATIONS REMINDER: *Distribution Coordinator will be at most sites during designated times.
*Ann Arbor Farmers’ Market (Wed.)—7 AM to 12 PM (TANTRE STAFF there the whole time)
*Farm (Wed.)—10 AM to 7 PM (TANTRE STAFF there the whole time with some self check-in)
*Washtenaw Food Hub (Wed.) –4 PM to 8 PM (Come inside the new Sunflower Farm Market to pick up your share! STAFF there the whole time)
*Pure Pastures (Wed.) —9 AM to 11 AM (JESSICA there most of the time)
*Farm (Fri.)—2 PM to 7 PM (TANTRE STAFF there the whole time with some self check-in)
*Ann Arbor Farmers Market (Sat.) —7 AM to 12 PM (SHANNON there the whole time)
*Washtenaw Food Hub (Sat.)—9 AM to 12 PM (Come inside the new Sunflower Farm Market to pick up your share. STAFF there the whole time)
*Chelsea Farmers’ Market (Sat.)—8 AM to 12 PM (DEB there the whole time)
*Argus-Packard (Sat) — 9 AM to 3 PM (STAFF there the whole time)
*RoosRoast-Rosewood (Sat)–9 AM to 11 AM (LIZ there the whole time)
*HoneyBee U-pick (Sat)–8 AM to 12 PM (TANTRE STAFF there the whole time)

REFLECTIONS OF THE FARM AND FAREWELL!
by Richard and Deb

Along with the golden hunter moon shining clear and bright for several nights, came several light frosts, which changed things on the farm. The deer activity increased with lots of munching on carrot tops and digging up daikon radishes. The tomato vines became brown with a few translucent, frost-softened tomatoes still hanging on. The pepper and eggplants drooped down to the ground with soft, deflated fruit. With the waning light in our days, the leaves on the trees are turning to gold and brown and red gently dropping and floating for the last few days.

The annual cycle of the harvest is coming to an end. Despite the light frosts, many frost-hardy greens are still looking fresh and alive like the kale, cabbage, and lettuce leaves. The ferny, feathery carrots tops still stand tall with their effervescence generating fat, sweet orange and purple roots under the ground. The potatoes like so many gold, blue, and red jewels are being dug up from the moist brown soil on these past sunny afternoons. All of these will be harvested in the next few weeks for late fall winter storage in our root cellar. In our dry storage area of the barn, our winter squash, garlic, and onions are already secure from winter damage. Our hands continue to be full every day, and we are grateful for the good work.

As the Extended Fall CSA draws to an end, and we are heading into the home stretch of fall harvest, we would like to show our appreciation for the soil, the sun, and the rain. We are also grateful for all this year’s hands that have pulled so many thousands of pounds of vegetables and fruit from the fields to be distributed throughout the community. This labor has afforded us a great deal of tranquility and peace along with many hours of grit and strength. A special thank you to all of our past farm crew already back to school and other adventures, but especially we would like to thank those of our farm crew who have stuck with us through the thick and the thin: Jo, Chizo, Yves, Chloe, Jordan, Gavin, Donn, Jake, Ethan, Jay, Amy, and Carrin. We couldn’t have done it without their hard work and dedication. When you see them at markets or at the farm, please thank our farm crew for all their hard, determined efforts at bringing you such flavor and sustenance.

Thank you also to you, our members, for a wonderful Extended Fall CSA season filled with gratitude and community connection with this 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 on Wednesdays and Saturdays, the Chelsea Farmers Market until this coming Saturday, Argus Farm Stop, Agricole Farm Stop, People’s Food Coop, and the Sunflower Farm Market at the Washtenaw Food Hub open year round on Saturday mornings and a few week days throughout the winter. We are looking forward to deepening and continuing our journey and commitment to local food. Thank you for being a member of Tantre Farm!!
  –Deb, Richard, and the Tantre Farm Crew

RECIPES
**Keep in mind a very easy way to find recipe ideas for almost any combination of share box ingredients is to type the items into your preferred “search bar” with the word “recipe” after it, and many recipe ideas will pop up. Have fun searching! Lots and lots of ideas!

CARROT TOP SOUP (from Local Flavors by Deborah Madison) Serves 4
1 bunch (6 small to medium) carrots, the tops and roots
2 Tbsp butter
3 Tbsp white rice
2 large leeks (or onions), white parts only
2 thyme or lemon thyme sprigs
2 Tbsp chopped dill or parsley
Sea salt and freshly ground pepper, to taste
6 cups vegetable or chicken stock or water

 Pull the lacy leaves of the carrot greens off their stems (2-3 cups, loosely packed). Wash, then chop finely. Grate the carrots, or finely chop them. Melt the butter in a soup pot. Add the carrot tops and carrots, rice, leeks, thyme, and dill. Cook for several minutes, turning everything a few times, then season with 1-1/2 teaspoons salt and add the stock. Bring to a boil and simmer until the rice is cooked, 16-18 minutes. Season with salt, pepper and serve.

DELICATA SQUASH WITH BREAD CRUMBS & PARSLEY (from https://soilborn.org/recipe/delicata-breadcrumbs-parsley/)
1/2 cup breadcrumbs
2 tablespoons nutritional yeast (optional)
4 tablespoons olive oil, divided
2 Delicata squash, cut lengthwise and seeded
Kosher salt and ground black pepper to taste
1/2 teaspoon garlic powder
4 fresh sage leaves, minced
Fresh parsley, chopped, for garnish

Mix the breadcrumbs, nutritional yeast and 2 tablespoons oil in a small bowl. Toast the mixture in a small skillet over medium heat until just golden. Add salt and pepper to taste. Cut the squash cross-wise into 1/4-inch slices and add to a large bowl. Season with salt, pepper, garlic powder, and sage. Heat a large skillet with the oil over medium-high heat. Add the squash and cook about 4 minutes or until they are golden and crisp. Turn them over to cook on the other side for about 4 more minutes or until they are fork-tender. Depending on the size of your skillet, you may need to cook the squash in batches. Transfer the squash to a paper-towel lined plate. Arrange the on a platter and sprinkle the breadcrumb mixture over the squash and garnish with parsley. Serve while hot.

MEXICAN STYLE FRIED RICE
3 cups cooked rice (either freshly cooked or leftover is fine too)
2 Tbsp tomato paste
3 cloves garlic, minced
1 onion, chopped
1/2 head cabbage, julienned 
1 bunch spinach or arugula, chopped
2-6 jalapenos, minced (or use 2-3 poblano peppers for a milder rice)
1 Tbsp red wine vinegar
1 cup chopped tomato (optional)
1 bunch chopped cilantro (or parsley) (optional)
Salt and pepper, to taste
Oil of your choice

In a heavy skillet (cast iron if you have it, or a wok will work fine), heat oil on medium high heat. Add the cabbage and greens and cook until wilted.  Season to taste with salt and pepper.  Remove from pan and set aside. Using a bit more oil, still with medium high heat, stir fry the peppers, onion and garlic for 3-4 minutes. Add the tomato paste and cook for a minute more. Add the rice and increase the heat to high.  Stirring almost constantly, cook this mixture for about 5 minutes and season to taste. This is where you make your rice crispy if you like it this way.  Add the red wine vinegar, reserved cabbage and greens and cook until heated through. Toss with tomato and cilantro if desired and serve immediately.

ROAST PORK WITH APPLES, CABBAGE, AND TURNIPS (from https://www.myrecipes.com/recipe/roast-pork-with-apples-cabbage-turnips) Serves 10.
Cooking spray or cooking oil
1 (3-pound) boneless pork loin roast, trimmed
2 cups finely chopped onion
1 slice applewood-smoked bacon, chopped
5 cups thinly sliced peeled apple (about 1 1/2 pounds)
3 cups thinly sliced green cabbage
3 cups (1-inch) cubed turnips
3/4 cup dry white wine
2 tablespoons maple syrup
2 tablespoons cider vinegar
1 teaspoon salt
1/4 teaspoon freshly ground black pepper

Preheat oven to 375 degrees. Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add pork; cook 15 minutes, browning on all sides. Remove pork from the pan. Add onion and bacon to pan; sauté 5 minutes or until onion is tender. Return pork to pan. Add apple and remaining ingredients, and bring to a simmer. Place pan in oven. Bake, uncovered, at 375 degrees for 1 hour and 15 minutes or until a thermometer registers 155 degrees, turning pork after 45 minutes.

BRAISED CABBAGE AND POTATOES (adapted from https://thehungrybluebird.com/braised-cabbage-and-potatoes/)
1 tablespoon olive oil
1 small onion, diced
1 jalapeño, (or 1 poblano pepper) finely chopped
3 slices bacon, diced
1/2 pound potatoes, cut in half length-wise
1 small cabbage, cored and shredded
2 small carrots, peeled and finely diced
1/2 teaspoon Kosher salt
1/2 cup chicken broth or stock, preferably homemade

In a large cast iron skillet over medium high heat, heat oil until shimmering. Add bacon, onion and jalapeños, stir and cook until the bacon and onions start to brown, about 5 minutes. Push bacon/onion mixture to the side and add halved potatoes in the center of the pan. Let cook a minute or two and then stir and combine with other ingredients. Continue cooking and stirring for another 3 or 4 minutes until just starting to brown and get tender. Add cabbage, carrots and salt. Stir to combine and pour chicken stock into pan, reduce heat and simmer and cook, stirring often until cabbage is wilted and potatoes are tender, about 20 more minutes. Careful not to burn, adding more stock or water if needed. Taste for salt and serve with Carrot Top Soup.

YOUNG TURNIP SALAD WITH APPLES AND LEMON DRESSING (from Farmer John’s Cookbook by John Peterson and Angelic Organics) Makes about 2 cups
1 cup grated raw young turnips (about 2-4 medium/small turnips)
1 cup peeled and grated tart apples (Granny Smith–about 1 large apple)
1/2 cup finely chopped fresh parsley
3 Tbsp fresh lemon juice
1 Tbsp vegetable oil
Salt and freshly ground black pepper, to taste

Toss the turnips, apples, parsley, lemon juice, and vegetable oil in a large bowl. Season with salt and pepper to taste. Cover and refrigerate for 1 hour. Note: For a sweet treat, try tossing in some raisins, or top with chopped and freshly toasted pecans or walnuts.

THIS WEEK’S SHARE

YELLOW BEANS (Rocdor): long, slender, yellow bean; meaty, firm texture and no watery taste.
-How to use: raw in salads, steamed, sautéed, stir-fried, etc.
-How to store: refrigerate in plastic bag for up to 1 week

RED or GOLDEN BEETS: You will receive Red Ace (round, smooth, deep red roots with sweet flavor and medium-tall, red-veined green leaves) OR Golden Beets (orange skin with rich gold interior; mild, sweet flavor when cooked).
-How to use: roots good in soups, stews, roasted, boiled, steamed, excellent grated raw into salads or baked goods; greens can be substituted for spinach and chard in recipes; .
-How to store: store unwashed in plastic bags in hydrator drawer of refrigerator for up to 2 weeks

BUNCHING BROCCOLI (De Cicco): a traditional Italian heirloom variety of broccoli shoots producing small, avg. 3–4″ main heads projected well above the foliage followed by a large yield of side-shoot spears; all the stems and leaves and everything can and should be eaten.
-How to use: use raw, steamed, sautéed, stir-fried, in casseroles, soups, pizzas, etc.
-How to store: store loosely in plastic bag for up to a week.

U-PICK FLOWERS (only available for picking on the farm): FROST IS COMING NEXT WEEK! This week may be your last week to pick your bouquet of flowers, since night temps are forecast to be pretty low next week. If you haven’t come to the farm yet for your bouquet, we encourage you to visit the farm to pick your flowers this week, but please contact us if it will be on other days besides our usual CSA distribution days of Wednesdays and Fridays, so we can make sure to be around to show you where to go and what to do. You can just text Deb at 734-385-6748 to schedule a time and day. This week you can pick up to 20 stems per household! You may want to bring scissors or clippers and a vase/jar to keep your flowers fresh going home, but we will have clippers and donated yogurt containers to fill with water as well. Your bouquet is part of your share every week until the first frost, although it is always greatly appreciated when you make a donation to pay for seeds and labor. Extra bouquets picked at the farm are $7/bunch. We hope you can come to enjoy this food for the soul!

LETTUCE MIX or LETTUCE HEAD: You will receive either Wildfire Lettuce Mix (a beautiful bag of dark reds and vibrant greens including Green and Red Oakleaf, Green and Red Romaine, and Redleaf lettuces; your lettuce has been rinsed once) or Romaine (upright, dense green heads that produce long, uniform hearts with good flavor).
-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.

RED or YELLOW ONIONS: You will receive either Patterson (medium-large, blocky bulbs with dark yellow skin and thin necks; excellent storage onion) OR Red Zeppelin (medium to large, globe-shaped bulbs with deep red color and will store for six months or more under proper conditions).
-How to use: good in French onion soup, stews, casseroles, etc.
-How to store: can last for 10-12 months if kept in a cold, dark place, but remove any ones starting to go soft from the others.

PARSLEY: You will receive either Italian Flatleaf (used primarily in cooking because of its more robust flavor; flat, glossy, dark green leaves have a strong parsley/celery flavor for use dried or fresh; high in vitamins A and C, and other minerals, such as iron; good for blot clotting and bone health; especially good in omelets, scrambled eggs, mashed potatoes, soups, pasta and vegetable dishes, as well as, sauces) OR Curly (a biennial herb with bright green, curly, and frilly leaves that are native to the Mediterranean; known for its culinary uses, health benefits, and vibrant appearance; used often as a garnish and in tabouli, but can be used exactly the same as Flat-leaf).
-How to store: store herbs upright with cut stems in 1 or 2 inches of water and refrigerate for up to 1 week or wrap in slightly dampened cloth or plastic bag and store in refrigerator.

CHILI PEPPERS (Poblano): a mild variety of chili pepper known as “poblanos” when dark green, but becomes an “ancho” when brick-red and fully dry; 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 RED PEPPERS (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.
-How to use: eat raw for best nutrient retention; can be added to soups, stews, omelets, quiches, stir-fries, etc.; excellent roasted.
-How to store: refrigerate unwashed in hydrator drawer for 1-2 weeks.
-How to freeze: clean, seed, and mince peppers; place in freezer containers or bags to be used later in soups or casseroles.

POTATOES (Carola): yellow potato from Germany; smooth, creamy texture that is good for baking or
frying.
-How to store: keep unwashed in cool, dark place in paper bag.

DAIKON RADISH (Red King): looks like an overgrown carrot with brilliant red skin and white inside, but with a slightly mild radish taste; mild, crisp, and juicy; good, sweet, eating quality; good macrobiotic root that is good for the gut.
-How to use: excellent julienned or sliced and used in a salad or tossed with your favorite vinaigrette; good eaten fresh, cooked, or pickled; greens are also edible and can be used like any tender green.
-How to store: not as hardy as you may think, so store wrapped in plastic to keep them crisp for up to 2 weeks.

WINTER SQUASH: You will receive either Butternut (light, tan-colored skin; small seed cavities with thick, cylindrical necks; bright orange, moist, sweet flesh; longest storage potential of all squash) OR
-How to use: excellent roasted in oven with olive oil; also good baked by slicing in half, scoop seeds out and bake with a little water in baking pan at 350 degrees for 30-40 minutes or until tender; boil or steam for 15-20 minutes, or until tender, skins are edible; mash cooked squash with butter; puree cooked squash for creamy soup
-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 percent humidity; will also store at room temperature.

ZUCCHINI (Golden & Green): You will receive either Safari (green zucchini with attractive white stripes) OR Goldy (beautiful, bright golden cylindrical fruits).
-How to use: use in salads, dips, grilled, casseroles, stuffed, or mashed with butter and seasonings.
-How to store: store in plastic bag in refrigerator for up to 1 week.

ANNOUNCEMENTS

1. WEDNESDAY ANN ARBOR MARKET STALL RELOCATED SLIGHTLY: Wed. AA market members will need to look for our stall a bit further down the aisle, since we decided to get a little closer to the other vendors closer to the main aisle. You can always ask for our location at the market office as well.

2. CHELSEA FARMERS MARKET RELOCATED TO THE CHELSEA STATE BANK THIS WEEK ONLY: We have been asked to move the Chelsea Saturday Farmers Market location on Saturday, Oct. 12, to the Chelsea State Bank at the corner of Old US 12 and M-52 due to a Beer Garden event taking place over at Palmer Commons this weekend.

3. ALREADY PICKED CORN AND U-PICK TOMATOES AVAILABLE FOR SALE: This will probably be the last week to get your tomatoes, since the frost is forecast for next week. Please email us your name, phone number, amount needed in lbs, and pick up location ONLY at the Markets or the Farm with BULK TOMATOES in your Subject Line a few days ahead of time. Please come and pick some sauce tomatoes for a really good deal any day of the week. Please schedule ahead of time unless on a Wednesday or Friday, when we are usually home. The u-pick sites will be listed on the map on the distribution shed wall, but it is always helpful for a heads up that you are coming. Text or call Deb at 734-385-6748 to schedule or to find your way.
-U-PICK TOMATOES: $0.50/lb mostly Romas, but some slicers, cherry, and heirlooms (might be your last chance before the cold weather sets in
-ALREADY PICKED TOMATOES: Minimum orders of $15 for a 15-lb box for sauce tomatoes in good condition.

4. FARMERS MARKETS: If you need to supplement your share with a few extra items, we are set up at the Ann Arbor Farmers Market on Wed. & Sat. this week starting at 7 AM. We will also be at the Chelsea Farmers Market from 8 AM-1 PM. On top of that, our Sunflower Farm Market (formerly known as the Washtenaw Food Hub Market) is OPEN on Wednesdays from 4 to 8 PM and on Saturdays as usual during our CSA pick up times from 9 AM-12 PM, so please feel free to purchase all your basic local needs and a few extra treats at any of these markets. We also have a small farm stand at the HoneyBee U-pick area (more details below).

5. HONEYBEE U-PICK is OPEN ONLY ON SATURDAY MORNINGS: We are open this week from 8 AM until 12 PM on Saturday mornings at 5700 Scio Church Road on the corner of Zeeb Rd. and Scio Church Rd. in Ann Arbor with a smattering of fresh Tantre produce. Raspberries are looking really good this week, so if you are a true raspberry lover then we recommend bringing pants, long sleeves, closed toe shoes, and just give it a try!

6. PLASTIC OR PAPER “GROCERY BAGS ONLY” ARE NEEDED, if you can donate them at the markets or the farm or the Food Hub.

7. SUNFLOWER FARM MARKET AND “TANTRE FARM” IS HIRING: Calling all locavores! Sunflower Farm Market (formerly the Washtenaw Food Hub Market) is looking for help running the market Wednesday 3-8 PM & Saturdays 8 AM-1 PM. $10/hr or more + free produce. Tantre Farm could also use some help bringing in the Fall Harvest.  Contact Deb at info@tantrefarm.com for more information with SUNFLOWER FARM MARKET  or TANTRE FARM WORK in the Subject line.

8. PICK UP TIMES & LOCATIONS REMINDER: *Distribution Coordinator will be at most sites during designated times.
*Ann Arbor Farmers’ Market (Wed.)—7 AM to 12 PM (TANTRE STAFF there the whole time)
*Farm (Wed.)—10 AM to 7 PM (TANTRE STAFF there the whole time with some self check-in)
*Washtenaw Food Hub (Wed.) –4 PM to 8 PM (Come inside the new Sunflower Farm Market to pick up your share! STAFF there the whole time)
*Pure Pastures (Wed.) —9 AM to 11 AM (JESSICA there most of the time)
*Farm (Fri.)—2 PM to 7 PM (TANTRE STAFF there the whole time with some self check-in)
*Ann Arbor Farmers Market (Sat.) —7 AM to 12 PM (SHANNON there the whole time)
*Washtenaw Food Hub (Sat.)—9 AM to 12 PM (Come inside the new Sunflower Farm Market to pick up your share. STAFF there the whole time)
*Chelsea Farmers’ Market (Sat.)—8 AM to 12 PM (DEB there the whole time)
*Argus-Packard (Sat) — 9 AM to 3 PM (STAFF there the whole time)
*RoosRoast-Rosewood (Sat)–9 AM to 11 AM (LIZ there the whole time)
*HoneyBee U-pick (Sat)–8 AM to 12 PM (TANTRE STAFF there the whole time)

RECIPES
**Keep in mind a very easy way to find recipe ideas for almost any combination of share box ingredients is to type the items into your preferred “search bar” with the word “recipe” after it, and many recipe ideas will pop up. Have fun searching! Lots and lots of ideas!

SPAGHETTI SQUASH CASSEROLE (from Moosewood Cookbook) Serves 4-6
1 spaghetti squash, 8-inches long
2 Tbsp butter
1 cup chopped onion
2 medium cloves garlic, minced
1/2 lb fresh, sliced mushrooms
1/2 tsp dried oregano
1 tsp dried basil or 1/4 cup fresh basil, minced
Dash of thyme
Salt and pepper, to taste
2 medium tomatoes, chopped
1 cup cottage or ricotta cheese
1 cup grated mozzarella cheese
1 cup fine bread crumbs
1/4 cup chopped fresh parsley
Parmesan cheese

Preheat oven to 375 degrees. Halve the squash and scoop out seeds. Bake face-down on oiled sheet until it is easily pierced by a fork, about 30 minutes. Let stand until cool enough to touch, then scoop out pulp and place in large bowl. Meanwhile, heat butter and saute onions, garlic, and mushrooms with herbs, salt and pepper. When onions are soft, add tomatoes and continue to cook until most of the liquid evaporates. Stir this mixture into squash pulp with remaining ingredients except Parmesan. Spread into buttered 2-quart casserole. Top with Parmesan. Bake uncovered for 30-40 minutes.

SOUTHWEST COLACHE (from Capay Organic Farm CSA “Farm Fresh To You” website)
2 Tbsp oil (veggie or olive)
1 butternut squash, peeled, seeded, diced
1 medium onion, coarsely chopped
1 clove garlic, minced
16 oz chopped tomatoes, fresh or canned, undrained
1 red pepper, seeded, chopped
14 oz whole kernel corn
1 poblano chili pepper, 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.

ASIAN BROCCOLI DI CICCO (from https://www.mariquita.com/recipes/broccolidicicco.html)
1 pound broccoli di cicco, chopped into 1 inch pieces, including stems and leaves
1 teas. minced garlic
1/3 c. chicken broth
1 teaspoon sesame oil

Heat a large frying pan until very hot. Add the oil and immediately add the garlic. Let sizzle for 15-20 seconds. Add the remaining ingredients and give everything a quick stir. Without turning the heat down, cover the pan and let steam for 3 minutes, or until the broccoli is done.

WARM GOLDEN BEET SALAD WITH GREENS AND ALMONDS (from http://www.thekitchn.com)
1 bunch beets, both tops and roots
Olive oil
Salt and freshly ground black pepper, to taste
4 cloves garlic, minced
4 ounces goat cheese, crumbled
2/3 cup toasted almond slivers

Heat the oven to 425 degrees. Line a 9-inch square baking pan or cake tin with a big square of foil, large enough to complete enclose the beet roots. Place the beets in the foil square and lightly drizzle with olive oil and sprinkle generously with salt and pepper. Fold up the foil and crease to seal. Bake the beets for 60 minutes or until they can be just pierced with a fork. Set aside to cool. Meanwhile, chop the beet greens into bite-size ribbons. In a large skillet, heat a drizzle of olive oil over medium heat and add the garlic. Cook on low for about 5 minutes or until the garlic is golden and fragrant. Add the chopped leaves and stir to coat with the garlic. Cook on medium-low for about 10 minutes or until the leaves are soft and tender. Remove from the heat. When the beets are cool, rub them with a paper towel to remove the skin. Then chop into bite-sized pieces and toss with the cooked greens, goat cheese, and almonds. Taste and season with salt and pepper to taste. Serve warm or cold. (This also makes an excellent pressed sandwich filling, especially with some extra goat cheese.)

BEET AND DAIKON SLAW (from From Asparagus to Zucchini: A Guide to Cooking Farm-Fresh Seasonal Produce by MACSAC) Serves 2
2 beets, peeled and cut into 1/8-inch julienne (matchsticks)
1  daikon radish, peeled and cut into julienne pieces
1 tsp toasted sesame oil
2 tsp canola oil
1 tsp unsalted rice vinegar
1 tsp sea salt

Combine all ingredients in bowl, cover and let stand for at least 30 minutes. Season to taste, and serve.

THE VERY FRESHEST GREEN DRESSING (from The Rolling Prairie Cookbook by Nancy O’Connor)
1 1/2 cups packed parsley
2 garlic cloves, chopped
1 small shallot (or onion), chopped
Juice of 1 lemon
6 Tbsp olive oil
1 Tbsp red wine vinegar
1/2 tsp salt
Freshly ground black pepper, to taste
Lettuce or other salad greens

Combine all ingredients in a food processor and blend to create a smooth sauce. Allow to sit several hours before serving, so that flavors have time to blend. Adjust seasonings if necessary, and add to your favorite salad greens.  Makes 1 1/2 cups.
Note: Although best used when fresh, this dressing will keep for 5 to 6 days covered in the refrigerator.

THIS WEEK’S SHARE

ARUGULA: an aromatic, bright green, salad green with a peppery mustard flavor; rich in iron and vitamins A and C.
-How to use: add to salads, soups, and sautéed vegetable dishes.
-How to store: very perishable, so use up quickly; store in plastic bag in refrigerator for up to 5 days.

BASIL (Prospero Italian Large Leaf): an herb with a sweet aroma with notes of anise in its green leaves; traditionally used in pesto, and originally from India where it was traded in ancient times via the spice routes.
-How to store: store herbs upright with cut stems in 1 or 2 inches of water on your counter or table top. This herb does not store well in a refrigerator, since it does not like cold temperatures.

RED ACE BEETS AND GREENS: round, smooth, deep red roots with sweet flavor and medium-tall, red-veined green leaves. * The beet greens are especially delicious right now. 
-How to use: greens can be substituted for spinach and chard in recipes; roots good in soups, stews, roasted, boiled, steamed, excellent grated raw into salads or baked goods.
-How to store: separate roots from leaves and store unwashed in plastic bags in hydrator drawer of refrigerator for up to 2 weeks; store greens wrapped in damp cloth in plastic bag for up to 1 week.

SWEET CORN (Montauk): small, fancy, bicolor kernels on 8” long ears with superior, sweet flavor
-How to use: ears of corn can be steamed in 1-2 inches of water for 6-10 minutes, or drop ears into boiling water (enough to cover) for 4-7 minutes; ears of corn can also be roasted unhusked in the oven or outside grill for about 20 minutes.
-How to store: refrigerate with husks on, and use as soon as possible to retain sweetness and flavor.

U-PICK FLOWERS (only available for picking on the farm): Every summer we plant a variety of flowers for drying or fresh bouquets. We welcome you to visit the farm to pick your flowers on any day of the week, but please contact us if it will be on other days besides our usual CSA distribution days of Wednesdays and Fridays, so we can make sure to be around to show you where to go and what to do. This week you can pick up to 20 stems per household. You may want to bring scissors or clippers and a vase/jar to keep your flowers fresh going home, but we will have clippers and donated yogurt containers to fill with water as well. Your bouquet is part of your share, although it is helpful whenever you can make a small donation to pay for seeds and labor when you can. Extra bouquets cost $6/bunch this week.

WILDFIRE LETTUCE MIX: a beautiful bag of dark reds and vibrant greens including Green and Red Oakleaf, Green and Red Romaine, and Redleaf lettuces; your lettuce has been rinsed once.
-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.

RED OR YELLOW ONIONS: You will receive either Mars Red (purple-red skinned, globe-shaped onion with sweet flavor) OR 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; same sulfurous compounds that draw tears inhibit rot, so the more pungent the onion the longer it will store).
-How to use: good in French onion soups, stews, stir fries, casseroles, egg dishes, etc.
-How to store: can last for 10-12 months if kept in a cold, dark place, but remove any ones starting to go soft from the others, and cut up into chunks and toss into freezer bags for long term storage.

SWEET RED PEPPERS: You will receive Red Knight Bell (big, blocky, thick-walled, green-to-red pepper with sweet flesh) OR Red 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).
-How to use: can be baked, grilled, and cut into chunks for stews, soups and stir-fries
-How to store: can be stored at room temperature or in refrigerator drawer for up to 1 week.

AMAROSA RED FINGERLING POTATOES: small, oblong potatoes with smooth, ruby red skin and speckled red flesh; have a firm texture, nutty, earthy flavor, and are high in nutrients like potassium, vitamin C, and dietary fiber
-How to use: good for roasting, potato salads, and pair well with fresh herbs, garlic, and olive oil
-How to store: keep unwashed in cool, dark place in paper bag; ideal temperature is 38-40 degrees with 80-90 percent humidity, but no condensation; a basement or very cool closet will work.

PIE PUMPKIN: bright orange skin with dry, sweet flesh.
-How to use: excellent for pies, smoothies, soups, breads (for other ideas see winter squash).
-How to store: store whole pumpkins at room temperature up to a month or for 3-6 months in moderately warm and dry conditions (45-50 degrees with 60-75 percent humidity).

RADISHES: You will receive a mix of Purple Bacchus (stunning, purple, round radish with white inner flesh. Very good flavor and not too hot) OR Pink Beauty (new variety of acorn squash developed in Maine; unique, pixelated color pattern with speckled yellow and green skin with a smoother, less stringy texture than traditional acorn squash).
-How to use: raw, roasted, used in soups, sliced in salads, sandwiches, or stir-fries, grated in slaws; radish greens (excellent source of vitamins A, C, and the B’s); delicious in soups or stir-fries.
-How to store: refrigerate in plastic bag/damp towel for 1-2 weeks.  

STARRY NIGHT ACORN SQUASH: new variety of acorn squash developed in Maine; unique, pixelated color pattern with speckled yellow and green skin with a smoother, less stringy texture than traditional acorn squash
-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; puree 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 percent humidity; will also store at room temperature.

TOMATOES: Everyone will receive Tiren Sauce (Italian variety with classic San Marzano shape; meaty flesh that makes for good sauce and paste making it a fast variety to boil down into sauce). Some of you will receive any of the following: Cherry Mix (may include a colorful variety of Sungold, Sungreen, Sakura, Indigo Cherry) AND/OR Heirloom Tomato –Brandywine (large, heirloom, beefsteak tomato–often over 1 lb–with a deep pink skin and smooth red flesh).
-How to use: sauté, bake, broil, or grill; eat raw in salads or add to soups, stews, or sauces.
-How to store: keep at room temperature for up to 1 week.

ANNOUNCEMENTS

1. STILL ROOM: FALL FORAGE AND FEAST Cooking Class on Thursday, Oct. 3, from 5-8 PM at Tantre Farm: Come to this foraging class and turn our collections into a gourmet meal with local foraging expert, Rachel Mifsud, from “Will Forage For Food”. Plant walks are great, but what do you do with stuff once you get it home? This class is designed to teach you exactly that. We will go out and forage for about an hour, then we will bring our harvest into the kitchen where we will combine it with previously foraged items (from Rachel’s stash), farm fresh ingredients, and some grocery store staples to make a gourmet meal that we will share. Our meal will include a main dish, a couple of sides, a desert, and both an alcoholic and a non-alcoholic beverage, all made with wild ingredients. Note that one or more of the dishes we make may include meat, eggs, dairy, wheat, nuts, etc. So if you have dietary restrictions you should contact Rachel before signing up. Bring your harvesting basket if you have one. It will also be helpful if you bring your favorite kitchen knife and a kitchen towel. And you may want a notebook to jot down recipes as we go. You may also want a notebook to jot down recipes as we go. This class is limited to 8 participants and Tantre CSA members are offered a discounted price of $50/person compared to $75 for nonmembers. Please register at https://willforageforfood.square.site/.

2. LAST WEEK OF THE SUMMER CSA: That means Sept. 25 (Wed.), Sept. 27 (Fri.), and Sept. 28 (Sat.) are the last distribution days for our Summer Shares, so PLEASE RETURN ALL SHARE BOXES THIS WEEK! Plan on bringing bags, a cooler, or a box to transfer your produce this week.

3. SIGN UP THIS WEEK FOR THE EXTENDED FALL CSA! We are offering an Extended Fall CSA Share for $160 for 4 weeks starting the week of Sept. 29-Oct. 5 and ending the week of October 20-26. In order to receive all 4 shares, please register online anytime before Sept. 28 at https://tantrefarm.csaware.com/extended-fall-csa-2024-C28275. If you can’t commit right away, then sign up the week before you would like to receive a box for a prorated share throughout these next four weeks. Please go to our website for more information.

4. SUNFLOWER FARM MARKET IS HIRING: Calling all locavores! Sunflower Farm Market (formerly the Washtenaw Food Hub Market) is looking for help running the market Wednesday 3-8 PM & Saturdays 8 AM-1 PM. $10/hr or more + free produce. Contact Deb at info@tantrefarm.com for more information with SUNFLOWER FARM MARKET in the Subject line.

5. ALREADY PICKED CORN AND U-PICK TOMATOES AVAILABLE FOR SALE: We have Roma tomatoes and sweet corn ready for preserving. Please email us your name, phone number, amount needed in lbs or ears, and pick up location ONLY at the Markets or the Farm with BULK TOMATOES or BULK CORN in your Subject Line a few days ahead of time. Also the tomatoes are still producing and the Romas and a few other varieties are loaded on the vines. Please come and pick some sauce tomatoes for a really good deal any day of the week. Please schedule ahead of time unless on a Wednesday or Friday, when we are usually home. The u-pick sites will be listed on the map on the distribution shed wall, but it is always helpful for a heads up that you are coming. Text or call Deb at 734-385-6748 to schedule or to find your way.
-ALREADY PICKED SWEET CORN:  1 crate for $25 (about 50 ears) or $0.50/ear in bulk amounts
-U-PICK TOMATOES: $0.50/lb mostly Romas, but some slicers, cherry, and heirlooms
-ALREADY PICKED TOMATOES: Minimum orders of $15 for a 15-lb box for sauce or slicer tomatoes in good condition. Some bulk or loose Romas available at the farm for Wednesday, if anyone wants to load up for $1/lb. Other varieties may be available as well. Can be brought to Saturday Chelsea and Ann Arbor Farmers Markets and maybe HoneyBee U-pick if ordered by email by Thursday morning with BULK TOMATOES in the subject line.

6. FARMERS MARKETS: If you need to supplement your share with a few extra items, we are set up at the Ann Arbor Farmers Market on Wed. & Sat. this week starting at 7 AM. We will also be at the Chelsea Farmers Market from 8 AM-1 PM. On top of that, our Sunflower Farm Market (formerly known as the Washtenaw Food Hub Market) is OPEN on Wednesdays from 4 to 8 PM and on Saturdays as usual during our CSA pick up times from 9 AM-12 PM, so please feel free to purchase all your basic local needs and a few extra treats at any of these markets. We also have a small farm stand at the HoneyBee U-pick area (more details below).

7. HONEYBEE U-PICK is OPEN ONLY ON SATURDAY MORNINGS: We are open this week from 8 AM until 12 PM on Saturday mornings at 5700 Scio Church Road on the corner of Zeeb Rd. and Scio Church Rd. in Ann Arbor. You may purchase fresh Tantre produce and Elder Farm eggs. Raspberries are minimal this year, but there are a few, so if you are a true raspberry lover then we recommend bringing pants, long sleeves, closed toe shoes, and just give it a try!

8. PICK UP TIMES & LOCATIONS REMINDER:
*Ann Arbor Farmers’ Market (Wed.)—7 AM to 12 PM (TANTRE STAFF there the whole time)
*MOVE Fitness & Wellness Studio (Wed)—8 AM to 9:30 AM (SARA there the whole time)
*Farm (Wed.)—10 AM to 7 PM (TANTRE STAFF there the whole time with some self check-in)
*Washtenaw Food Hub (Wed.) –4 PM to 8 PM (Come inside the new Sunflower Farm Market to pick up your share! STAFF there the whole time)
*Pure Pastures (Wed.) —9 AM to 11 AM (JESSICA there most of the time)
*Farm (Fri.)—2 PM to 7 PM (TANTRE STAFF there the whole time with some self check-in)
*Ann Arbor Farmers Market (Sat.) —7 AM to 12 PM (SHANNON there the whole time)
*Washtenaw Food Hub (Sat.)—9 AM to 12 PM (Come inside the new Sunflower Farm Market to pick up your share. STAFF there the whole time)
*Chelsea Farmers’ Market (Sat.)—8 AM to 12 PM (DEB there the whole time)
*Argus-Packard (Sat) — 9 AM to 3 PM ( STAFF there the whole time)
*RoosRoast-Rosewood (Sat)–9 AM to 11 AM (LIZ there the whole time)
*HoneyBee U-pick (Sat)–8 AM to 12 PM (TANTRE STAFF there the whole time)

REFLECTIONS ON THE FARM
by Richard and Deb

As the harvest moon rises, the cautious deer emerge from the woods to nibble carrot and beet tops and lettuce in the fields. The wet, brown, and yellow newly fallen leaves lie flattened in the road. Raindrops splash off the soft, ripe persimmons that have fallen to the earth, sweet and full of seeds. The bluejays call to each other across the shrubby fence rows. The hazelnuts bulge and fall out of their husks into the grass to feed the squirrels or to sprout next spring. The bee hive is filled with honey and bees as they fly all day collecting pollen from the nasturtiums and golden rod. The ants crawl and congregate on top of the Asian Pears rotting back into the earth under the tree in the warm sunshine. Such mysteries of nature unfold and continue year after year.

After 31 years on the farm, we follow an annual cycle every season. In February and March we start seeds in the basement on growing tables. In April and May we transfer them to the heated seedling hoop house. Then we prep the fields to put the transplants in from April and throughout the summer, while we continue to start more seedlings until midsummer. Then we prep, weed, plant, water, and harvest over and over throughout the summer. Within these ordinary and mundane practices each year, we embrace the mystery of the ordinary–the mystery of soil biology, the mystery of human relationships, the mystery of the planetary ecosphere. With each strawberry, with each tomato, with each leaf of kale, we are a part of the great ecosphere of this living planet. It is a hopeful action to care for this place, our home and all beings, with the bacteria, the grasses, the trees, the flowers, the human beings, and to enjoy the infinite dance of the multiverse. Our home, the place that we love and take care of, has a community of living and nonliving beings. Each day we are trying to find our place, our wholeness and connection to all that is and isn’t, the great mystery of birth and death. To get up each day from our slumber to greet the morning, the afternoon, and the evening and eat a healthy meal, along with completing the chores for the animals and plants that we care for is embracing the mystery of all mundane. We have many routines on the farm, and least we get jaded by the routines, it is important that we remember we are all a part of this ecosphere. That comes from observing how we and the animals and plants find their livelihood in the soil and in the relationship to each other.

This is the last week of our 2024 Summer CSA. It has been a great growing season with the mild temperatures and regular rains for nearly all types of produce. We have had a wonderful group of folks at the farm this season. We would like to acknowledge them for all the hours of planting, weeding, repairing, watering, harvesting, packing, and conversation. This includes Jordan, Chizo, Adam, Donn, Yves, Gavin, Jo, Chloe, Grace, Rach, Mia, Robbie, Andrew, Jake, Flo, River, Geoff, Ethan, Jay, Rene, Cohen, Lea, Shahof, Harold, Craig, Carrin, Ricky, Ana, Michael, and Junior. Several have moved onto high school, college, other jobs, and other adventures, and others have stayed to make a small, but mighty core farm crew staying through the fall. If you see any of our farm crew at markets, at events, or at the farm, please take the time to thank them, because we couldn’t have done it without their tenacity, their responsibility, their attentiveness, and their care. We still need a few more hands to pull the fall harvest out of the fields, so please spread the word, if you know someone with a positive attitude, who likes hard work, being outside, and eating healthy food. See our website for more information: https://www.tantrefarm.com/internships/.

Thank you for being a member of the Tantre Farm Summer CSA!! Please consider joining us again with the upcoming Extended Fall CSA, the Thanksgiving CSA, or the weekly Tantre Farm Produce Box (which will continue through October) and filling your homes with the most beautiful greens, carrots, cauliflower, winter squash, onions, beets, sweet potatoes, watermelon radish, and more. Hope to see you again in 2025!

RECIPES
**Keep in mind a very easy way to find recipe ideas for almost any combination of share box ingredients is to type the items into your preferred “search bar” with the word “recipes” at the end, and many recipe ideas will pop up. Have fun searching!

SESAME BEET GREENS (from Learning to Eat Locally) Serves 6
Greens of 4-6 beets, cut off 1-inch from root
1 Tbsp sesame oil
3 cloves garlic, crushed
1/4 cup sesame seeds
1 Tbsp soy sauce

Rinse and dry beet greens. Slice them across the stem into 1-inch strips. Heat oil in a large skillet over medium high heat, tilting pan to coat. Stirring constantly with a spatula, toss in garlic, sesame seeds, and about half of the sliced beet greens. Shake on soy sauce and add remaining greens. Continue stirring until all greens have wilted and stems are tender (about 3-4 minutes). Move greens to a serving bowl and serve hot or at room temperature.

BEET BURGERS (from Farm-Fresh Recipes by Janet Majure) Serves 6-8
**Very tasty vegetarian alternative
4 fresh medium beets
2 sprigs fresh basil, chopped
1/2 medium onion, chopped
2 eggs, beaten
Salt and pepper, to taste
Olive oil
Mozzarella slices
Burger buns

Trim beet tops and root. Shred beets in food processor; transfer to bowl. Add basil, onions, eggs, salt, pepper, and mix. Mix in just enough flour to make mixture stick together. Form into 4-inch patties about 1/2-inch thick. (Don’t make too thick or centers won’t cook well.) Heat 1/4-inch of olive oil in skillet over medium-high heat. Fry patties 2-3 minutes on one side, until crispy. Turn, place mozzarella slice on top and fry 2-3 minutes more, until crispy. Place hot on bun; serve immediately.

MARTHA STEWART’S PUMPKIN SOUP IN A PUMPKIN Serves 6
6 cups chicken stock
2-3 cups pared pumpkin, cut into 1/2-inch cubes
1 cup thinly sliced onion
1 clove garlic, minced
1 1/2 tsp kosher salt
1/2 tsp dried thyme leaves
5 peppercorns
1 medium pie pumpkin
1/2 cup heavy cream, warmed
1 tsp chopped fresh, flat-leaf parsley or basil

In a covered saucepan, heat the stock, cubed pumpkin, onion, garlic, salt, thyme, and peppercorns to boiling; reduce heat and simmer, uncovered, 20 minutes. Remove 1/2 cup of the pumpkin with a slotted spoon; reserve. Simmer remaining pumpkin mixture, uncovered, 20 minutes longer; transfer to a large bowl. Preheat oven to 350 F degrees. Cut the top off the sugar pumpkin and remove the seeds. Place the pumpkin on a baking sheet and bake for 20 minutes; set aside in a warm spot. Puree 2 cups of the pumpkin mixture in a blender or food processor; return pureed mixture to the pot. Repeat with remaining pumpkin mixture. Heat pureed mixture to boiling; reduce heat; simmer, uncovered, for 10 minutes. Stir warm cream and reserved pumpkin into soup. Place the warmed sugar pumpkin on a platter; ladle the soup in and garnish with parsley or basil. Serve hot.

SPICY CORN KERNEL “PAN” CAKE (from From Asparagus to Zucchini: A Guide to Cooking Farm-Fresh Seasonal Produce by MACSAC) Serves 4
2 Tbsp vegetable oil
3 heaping cups fresh corn kernels (cut from 6-8 ears)
2 Tbsp minced fresh basil
2 Tbsp minced onion
1-2 Tbsp minced jalapeno pepper
3 Tbsp cornmeal
3 Tbsp flour
Salt and freshly ground black pepper, to taste
Garnish:
Fresh basil, cilantro or parsley
Freshly made or bottled salsa

 Preheat oven to 400 degrees. Measure oil into a heavy, ovenproof, medium-sized skillet (cast-iron is best) and heat pan in oven for 30 minutes. Combine remaining ingredients except the last two in a bowl, then press evenly into hot pan. (Don’t stir corn in the pan, or the crust won’t form properly.) Bake 25-30 minutes, until edges are brown and crispy. Run a spatula around the outer rim and underneath the corn cake to loosen it from the pan. Wearing hot pads, place a heat-proof serving plate face down over the pan and invert pan so the cake drops onto plate. Garnish with fresh herbs and serve with salsa.

ROASTED PEPPERS STUFFED WITH CHERRY TOMATOES, ONION, AND BASIL
4 bell peppers
1 pint cherry tomatoes
1 medium onion
1 cup packed fresh basil leaves
3 garlic cloves, finely chopped
3 Tbsp olive oil
Salt and pepper, to taste
Goat cheese (or your favorite cheese), grated

Preheat oven to 425 degrees and lightly oil a shallow baking pan. Halve peppers lengthwise and discard seeds and ribs. Arrange peppers, cut sides up, in baking pan and lightly oil cut edges and stems. Quarter tomatoes and chop onion and basil. In a bowl toss chopped garlic, onion, basil, tomatoes, 2 tablespoons oil, salt and pepper to taste. Divide mixture among peppers and roast in upper third of oven until peppers are tender, about 20 minutes. Top with cheese.   

THIS WEEK’S SHARE

ARUGULA: an aromatic, bright green, salad green with a peppery mustard flavor; rich in iron and vitamins A and C.
-How to use: add to salads, soups, and sautéed vegetable dishes.
-How to store: very perishable, so use up quickly; store in plastic bag in refrigerator for up to 5 days.

YELLOW BEANS (Rocdor): long, slender, yellow bean; meaty, firm texture and no watery taste.
-How to use: raw in salads, steamed, sautéed, stir-fried, etc.
-How to store: refrigerate in plastic bag for up to 1 week.

BASIL (Prospero Italian Large Leaf): an herb with a sweet aroma with notes of anise in its green leaves; traditionally used in pesto, and originally from India where it was traded in ancient times via the spice routes. See feature article below.
-How to store: store herbs upright with cut stems in 1 or 2 inches of water on your counter or table top. This herb does not store well in a refrigerator, since it does not like cold temperatures.

BROCCOLINI or KALE: You will receive either Broccolini (green vegetable similar to broccoli but with smaller florets and longer, thin stalks; a hybrid of broccoli and gai lan (which is sometimes referred to as “Chinese kale” or “Chinese broccoli”); mellower and less bitter than standard broccoli with a mild sweetness much more like Chinese broccoli; long stems have a pleasant crunch) OR Lacinato Kale (dark green, noncurled, blistered leaves, but heavily savoyed).
-How to use: great roasted, sautéed, grilled, or in salads
-How to store: store loosely in plastic bag for up to a week.

SWEET CORN (Montauk): small, fancy, bicolor kernels on 8” long ears with superior, sweet flavor
-How to use: ears of corn can be steamed in 1-2 inches of water for 6-10 minutes, or drop ears into boiling water (enough to cover) for 4-7 minutes; ears of corn can also be roasted unhusked in the oven or outside grill for about 20 minutes.
-How to store: refrigerate with husks on, and use as soon as possible to retain sweetness and flavor.

U-PICK FLOWERS (only available for picking on the farm): Every summer we plant a variety of flowers for drying or fresh bouquets. We welcome you to visit the farm to pick your flowers on any day of the week, but please contact us if it will be on other days besides our usual CSA distribution days of Wednesdays and Fridays, so we can make sure to be around to show you where to go and what to do. This week you can pick up to 15 stems per household. If you choose a dahlia, please only take 1 per bouquet. You may want to bring scissors or clippers and a vase/jar to keep your flowers fresh going home, but we will have clippers and donated yogurt containers to fill with water as well. Your bouquet is part of your share, although it is helpful whenever you can make a small donation to pay for seeds and labor when you can. Extra bouquets cost $6/bunch this week.

WILDFIRE LETTUCE MIX: a beautiful bag of dark reds and vibrant greens including Green and Red Oakleaf, Green and Red Romaine, and Redleaf lettuces; your lettuce has been rinsed once.
-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.

RED OR YELLOW ONIONS: You will receive either Mars Red (purple-red skinned, globe-shaped onion with sweet flavor) OR 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; same sulfurous compounds that draw tears inhibit rot, so the more pungent the onion the longer it will store).
-How to use: good in French onion soups, stews, casseroles, egg dishes, etc.
-How to store: can last for 10-12 months if kept in a cold, dark place, but remove any ones starting to go soft from the others.

GREEN or RED PEPPERS: You will receive Green or Red Knight Bell (big, blocky, thick-walled, green-to-red pepper with sweet flesh) OR Red 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).
-How to use: can be baked, grilled, and cut into chunks for stews, soups and stir-fries
-How to store: can be stored at room temperature or in refrigerator drawer for up to 1 week.

RED THUMB FINGERLING POTATOES: small, oblong potatoes with smooth, ruby red skin and creamy pink flesh; have a firm texture, nutty, earthy flavor, and are high in nutrients like potassium, vitamin C, and dietary fiber.
-How to use: good for roasting, potato salads, and pair well with fresh herbs, garlic, and olive oil
-How to store: keep unwashed in cool, dark place in paper bag; ideal temperature is 38-40 degrees with 80-90 percent humidity, but no condensation; a basement or very cool closet will work. 

SUNSHINE KABOCHA SQUASH: red-orange, flat-round fruit with dry, sweet, bright orange flesh; excellent for baking, mashing, and pies
-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; puree 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 percent humidity; will also store at room temperature.

TOMATOES: You will receive any of the following: Cherry Mix (may include a colorful variety of Sungold, Sungreen, Sakura, Indigo Cherry), Rapaho Slicers (southwest beefsteak varieties; good slicer that is firm, nice red color and good taste), AND a few Tiren Sauce (Italian variety with classic San Marzano shape; meaty flesh that makes for good sauce and paste making it a fast variety to boil down into sauce).
-How to use: sauté, bake, broil, or grill; eat raw in salads or add to soups, stews, or sauces.
-How to store: keep at room temperature for up to 1 week.

ANNOUNCEMENTS

1. FALL FORAGE AND FEAST Cooking Class on Thursday, Oct. 3, from 5-8 PM at Tantre Farm: Come to this foraging class and turn our collections into a gourmet meal with local foraging expert, Rachel Mifsud, from “Will Forage For Food”. Plant walks are great, but what do you do with stuff once you get it home? This class is designed to teach you exactly that. We will go out and forage for about an hour, then we will bring our harvest into the kitchen where we will combine it with previously foraged items (from Rachel’s stash), farm fresh ingredients, and some grocery store staples to make a gourmet meal that we will share. Our meal will include a main dish, a couple of sides, a desert, and both an alcoholic and a non-alcoholic beverage, all made with wild ingredients. Note that one or more of the dishes we make may include meat, eggs, dairy, wheat, nuts, etc. So if you have dietary restrictions you should contact Rachel before signing up. Bring your harvesting basket if you have one. It will also be helpful if you bring your favorite kitchen knife and a kitchen towel. And you may want a notebook to jot down recipes as we go. You may also want a notebook to jot down recipes as we go. This class is limited to 8 participants and Tantre CSA members are offered a discounted price of $50/person compared to $75 for nonmembers. Please register at https://willforageforfood.square.site/.

2. ENDING SUMMER CSA DATES: The end is drawing near for our Summer CSA. This is just a reminder that our summer shares are ending in just a few weeks. That means Sept. 25 (Wed.), Sept. 27 (Fri.), and Sept. 28 (Sat.) are the last distribution days for our Summer Shares.

3. EXTENDED FALL CSA REGISTRATION COMING SOON! Some of you have inquired about our Fall CSA’s. Our 4-week Extended Fall CSA will start the week of Sept. 29-Oct. 5 through the last full week of October for $150. Coming soon, you will receive a separate email announcing when registration is open, so you will not miss it. You can always look up general details on our website about each of our CSA programs. Thank you for your patience, while we work out a few more logistics!

4. U-PICK & ALREADY PICKED TOMATOES AVAILABLE: THIS WEEK we have some sauce tomatoes (Roma or Veronas-good for sauce and dehydrating), Geronimo slicers, cherry tomatoes (good for soups, freezing, & dehydrating) available for those of you interested in u-pick for preserving, whether canning, freezing, or dehydrating. The sauce or Roma tomatoes are just starting to ripen due to these cool days and nights. Please feel free to come on Wed AND Fri during CSA distribution times. The u-pick sites will be listed on the map on the distribution shed wall, but it is always helpful for a heads up that you are coming, so please email or give Deb a quick text at 734-385-6748. Please schedule the time on other days, so we can show you where to pick and what to do.
-U-PICK: $0.50/lb for heirlooms, slicers, cherry, or sauce tomatoes. Please schedule the time on other days, so we can show you where to pick and what to do.
-ALREADY PICKED: Minimum orders of $15 for a 15-lb box for sauce or slicer tomatoes in good condition. Other amounts are available for $1/lb for heirlooms, green zebra tomatoes (tangy, citrus flavor; excellent dehydrated and in salsas or sauces), and a few Veronas (plum, cocktail tomato). Can be brought to Saturday Chelsea and Ann Arbor Farmers Markets and maybe HoneyBee U-pick if ordered by email by Thursday morning with BULK TOMATOES in the subject line.

5. FARMERS MARKETS: If you need to supplement your share with a few extra items, we are set up at the Ann Arbor Farmers Market on Wed. & Sat. this week starting at 7 AM. We will also be at the Chelsea Farmers Market from 8 AM-1 PM. On top of that, our Sunflower Farm Market (formerly known as the Washtenaw Food Hub Market) is OPEN on Wednesdays from 4 to 8 PM and on Saturdays as usual during our CSA pick up times from 9 AM-12 PM, so please feel free to purchase all your basic local needs and a few extra treats at any of these markets. We also have a small farm stand at the HoneyBee U-pick area (more details below).

6. SUNFLOWER FARM MARKET IS HIRING: Calling all locavores! Sunflower Farm Market is looking for help running the market Wednesday 3-9 PM & Saturdays 8 AM-1 PM. $10/hr + free produce. Contact Deb at info@tantrefarm.com for more information with SUNFLOWER FARM MARKET in the Subject line.

7. HONEYBEE U-PICK is OPEN ONLY ON SATURDAY MORNINGS: We are open this week from 8 AM until 12 PM on Saturday mornings at 5700 Scio Church Road on the corner of Zeeb Rd. and Scio Church Rd. in Ann Arbor. You may purchase fresh Tantre produce and Elder Farm eggs. The raspberries are not very productive this season and the thistles have overtaken the patch, so it will not be a good year for preserving. However, we have mowed some paths and there are a few raspberries ready for picking, so if you are a true raspberry lover then we recommend bringing pants, long sleeves, closed toe shoes, and just give it a try! Sign up to be on our mailing list, so you know times, prices, weather-related closings, etc. here: https://www.tantrefarm.com/honey-bee/

8. PICK UP TIMES & LOCATIONS REMINDER:
*Ann Arbor Farmers’ Market (Wed.)—7 AM to 12 PM (TANTRE STAFF there the whole time)
*MOVE Fitness & Wellness Studio (Wed)—8 AM to 9:30 AM (SARA there the whole time)
*Farm (Wed.)—10 AM to 7 PM (TANTRE STAFF there the whole time with some self check-in)
*Washtenaw Food Hub (Wed.) –4 PM to 8 PM (Come inside the new Sunflower Farm Market to pick up your share! STAFF there the whole time)
*Pure Pastures (Wed.) —9 AM to 11 AM (JESSICA there most of the time)
*Farm (Fri.)—2 PM to 7 PM (TANTRE STAFF there the whole time with some self check-in)
*Ann Arbor Farmers Market (Sat.) —7 AM to 12 PM (SHANNON there the whole time)
*Washtenaw Food Hub (Sat.)—9 AM to 12 PM (Come inside the new Sunflower Farm Market to pick up your share. STAFF there the whole time)
*Chelsea Farmers’ Market (Sat.)—8 AM to 12 PM (DEB there the whole time)
*Argus-Packard (Sat) — 9 AM to 3 PM ( STAFF there the whole time)
*RoosRoast-Rosewood (Sat)–9 AM to 11 AM (LIZ there the whole time)
*HoneyBee U-pick (Sat)–8 AM to 12 PM (TANTRE STAFF there the whole time)

RECIPES
**Keep in mind a very easy way to find recipe ideas for almost any combination of share box ingredients is to type the items into your preferred “search bar” with the word “recipes” at the end, and many recipe ideas will pop up. Have fun searching!

GREEN BEANS WITH TOMATOES AND BASIL (from From Asparagus to Zucchini: A Guide to Cooking Farm-Fresh Seasonal Produce by MACSAC) Serves 4-6
1 1/2 lbs green beans (OR yellow beans), cooked
1 garlic clove, diced
1 small onion, thinly sliced
1 Tbsp olive oil
2 tomatoes (or several cherry tomatoes), seeded, peeled, and coarsely chopped
Salt and pepper, to taste
1 Tbsp chopped fresh basil or 1 tsp of dried basil
1 Tbsp chopped fresh parsley or 1 tsp of dried parsley

Cut beans into 1-inch lengths; set aside. Sauté garlic and onion in oil in skillet until soft. Add tomatoes, salt and pepper and cook 2 minutes. Stir in basil and green beans. Cover, reduce heat to low and simmer 3 minutes. Remove from heat, stir in parsley, and serve immediately.

POTATO ARUGULA SALAD (from Capay Organic Farm CSA “Farm Fresh to You” website) Serves 4-6
1 1/2 lbs red potatoes cut into 3/4-inch cubes
1/4 tsp pepper
3 Tbsp white wine vinegar or regular vinegar
1/4 cup extra-virgin olive oil
2 Tbsp of fresh minced tarragon or thyme
1 bunch arugula, rinsed and chopped or torn
2 cloves minced garlic
1 pt of cherry tomatoes, halved
1/2 tsp salt

Bring large pot of salted water to boil. Add cubed potatoes and cook until tender, about 12-15 minutes. In a bowl, mix next 5 ingredients until salt dissolves. Whisk in oil until it thickens. Drain potatoes, return to pot. Toss with dressing, tomatoes, and arugula. Serve at room temperature.

SPICY CORN KERNEL “PAN” CAKE (from From Asparagus to Zucchini: A Guide to Cooking Farm-Fresh Seasonal Produce by MACSAC) Serves 4
2 Tbsp vegetable oil
3 heaping cups fresh corn kernels (cut from 6-8 ears)
2 Tbsp minced fresh basil
2 Tbsp minced green onion
1-2 Tbsp minced jalapeno or serrano pepper
3 Tbsp cornmeal
3 Tbsp flour
Salt and freshly ground black pepper, to taste
Garnish: Fresh basil, cilantro or parsley AND Freshly made or bottled salsa

Preheat oven to 400 degrees. Measure oil into a heavy, ovenproof, medium-sized skillet (cast-iron is best) and heat pan in oven for 30 minutes. Combine remaining ingredients except the last two in a bowl, then press evenly into hot pan. (Don’t stir corn in the pan, or the crust won’t form properly.) Bake 25-30 minutes, until edges are brown and crispy. Run a spatula around the outer rim and underneath the corn cake to loosen it from the pan. Wearing hot pads, place a heat-proof serving plate face down over the pan and invert pan so the cake drops onto plate. Garnish with fresh herbs and serve with salsa.

DELICATA SQUASH PASTA WITH BROCCOLI AND SAGE (from https://www.daisybeet.com/delicata-squash-pasta-with-broccoli-and-sage/)
2 tbsp olive oil, plus more for drizzling
1 shallot (OR onion), sliced
4 cloves garlic, minced
1/4 tsp nutmeg
1/4 tsp red pepper flakes
1 delicata squash, prepped into 1/4th inch thick quarters
Salt
Pepper
1/3 cup dry white wine or water
1 head broccoli, cut into bite size florets
1 lb penne pasta
1/4 cup sage, chopped
2 tbsp pine nuts
1/2 cup parmesan cheese, finely grated

Heat olive oil over medium heat in a large sauté pan. Add shallot, garlic, nutmeg, and red pepper flakes. Cook for 1-2 minutes until fragrant. Add the delicata squash to the pan along with a generous shake of salt and pepper. Cook, stirring occasionally, for 5-8 minutes, until squash has softened. Deglaze the pan with white wine or water and use your spoon to bring up any browned bits. Add the broccoli and sage to the pan, and continue to cook until broccoli is fork tender. Meanwhile, prepare pasta according to package instructions in salted water. Reserve 1/2 cup of the pasta cooking water before draining. Add the cooked pasta directly to the sauté pan with the vegetables, along with the pine nuts, parmesan cheese, and reserved pasta water. Drizzle generously with olive oil and toss everything together. Serve with more grated parmesan and salt and pepper to taste.

SUNSHINE KABOCHA CHEESECAKE (from www.growingchefs.org)
For the crust:
1 cup graham cracker crumbs
1/2 cups finely ground ginger cookies, homemade or store bought
1 Tbsp granulated white sugar
5 Tbsp unsalted butter, melted
For the cheesecake:
2/3 cup light brown sugar
1/2 tsp ground cinnamon
1/4 tsp ground ginger
1/8 tsp ground nutmeg
1/4 tsp salt
1 lb cream cheese or yogurt cheese, room temperature
3 large eggs
1 tsp pure vanilla extract
1 cup pureed winter squash

Preheat oven to 350 degrees, and place the oven rack in the center of the oven. Grease 8-inch pie pan. In a medium sized bowl combine the graham cracker crumbs, finely ground ginger snap cookies, sugar, and melted butter. Press the mixture onto the bottom of the prepared spring form pan. Cover and refrigerate while you make the cheesecake filling. In a separate bowl, stir to combine the sugar, cinnamon, ginger, cloves, nutmeg, and salt. With a hand mixer on low speed, beat the cream cheese until smooth (about 2 minutes). Gradually add the sugar mixture and beat until creamy and smooth (1-2 minutes). Add the eggs, one at a time, beating well (about 30 seconds) after each addition. Scrape down the sides of the bowl and beat in the vanilla extract and pureed winter squash. Pour the filling over the chilled ginger crust and place the spring form pan on a baking sheet to catch any drips. Place a cake pan, filled halfway with hot water, on the bottom shelf of your oven to moisten the air. Bake the cheesecake for 30 minutes and then reduce the oven temperature to 325 degree and continue to bake the cheesecake for another 10-20 minutes, or until the edges of the cheesecake are puffed but the center is still wet and jiggles when you gently shake the pan. Loosen the cake from the pan by running a sharp knife around the inside edge (this will help prevent the cake from cracking). Then place a piece of aluminum foil over the top of the pan so the cheesecake will cool slowly. When completely cooled, cover and refrigerate at least eight hours, preferably overnight, before serving. This recipe in an 8-inch pan serves 10-12 people.

Note: Using yogurt cheese instead of cream cheese gives a slightly sour flavor, making the cake more savory than sweet. To cook squash, cut in half, deseed and cook in a little water in an oven at 350-400 degrees.

THIS WEEK’S SHARE

GREEN or YELLOW BEANS: You will receive either Jade (long, slender, deep green, filet bean; tender and delicious) OR Rocdor (long, slender, yellow bean; meaty, firm texture and no watery taste).
-How to use: raw in salads, steamed, sautéed, stir-fried, etc.
-How to store: refrigerate in plastic bag for up to 1 week.

SWEET CORN (Montauk): small, fancy, bicolor kernels on 8” long ears with superior, sweet flavor
-How to use: ears of corn can be steamed in 1-2 inches of water for 6-10 minutes, or drop ears into boiling water (enough to cover) for 4-7 minutes; ears of corn can also be roasted unhusked in the oven or outside grill for about 20 minutes.
-How to store: refrigerate with husks on, and use as soon as possible to retain sweetness and flavor.

EGGPLANT or RED PEPPERS: If you receive Eggplant, you will receive Orient Express (dark purple Asian type with long, slender, glossy fruits, which are tender, delicately flavored, and quick cooking) OR Nadia (slender, purplish-black, glossy-like, bell-shaped fruit), OR Dancer (Light purple, Italian type, semi-cylindrical fruits are mid-sized, mild, and nonbitter). If you receive Red Peppers, you will receive Red Knight Bell (big, blocky, thick-walled, green-to-red pepper with sweet flesh) OR Red 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).
-How to use: can be baked, grilled, and cut into chunks for stews and stir-fries
-How to store: can be stored at room temperature or in refrigerator drawer for up to 1 week.

U-PICK FLOWERS (only available for picking on the farm): Every summer we plant a variety of flowers for drying or fresh bouquets. We welcome you to visit the farm to pick your flowers on any day of the week, but please contact us if it will be on other days besides our usual CSA distribution days of Wednesdays and Fridays, so we can make sure to be around to show you where to go and what to do. This week you can pick up to 15 stems per household. If you choose a dahlia, please only take 1 per bouquet. You may want to bring scissors or clippers and a vase/jar to keep your flowers fresh going home, but we will have clippers and donated yogurt containers to fill with water as well. Your bouquet is part of your share, although it is helpful whenever you can make a small donation to pay for seeds and labor when you can. Extra bouquets cost $6/bunch this week.

GARLIC: a bulb of several papery white cloves; believed to help in fighting infections, cancer prevention, bolstering the immune system, lowering blood pressure and preventing heart disease.
Cooking tips: to mellow garlic’s strong flavor opt for longer cooking; to enjoy its more pungent flavors and increased medicinal benefit, use it raw or with minimal cooking.
-How to use: minced raw in salad dressings, sauté, & added to stir-fries, meats, vegetables; try roasting garlic by cutting off tops of garlic bulb, so cloves are exposed, brush with olive oil and bake for 1 hour at 350 degrees, squeeze garlic out of skins and spread on a good, crusty bread.
-How to store: can be stored in an open, breathable basket in a cool, dark place for many months.

KALE OR COLLARDS: You will receive either Lacinato Kale (dark green, noncurled, blistered leaves, but heavily savoyed) OR Collards (dark-green, flat, large leaf; may be substituted for kale or other hearty greens recipes; use large leaf rolled up as a wrap and stuff with vegetables or hummus). These have a sweet, mild, cabbage flavor and are interchangeable with broccoli, mustard greens, and other hearty greens in recipes; rich source of phytochemicals, which studies have shown can ward off various forms of cancer; highest protein content of all the cultivated vegetables; very high in calcium, iron, vitamins A and C, and good source of fiber and folic acid.
-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.

PARSLEY: You will receive either Italian Flatleaf (used primarily in cooking because of its more robust flavor; flat, glossy, dark green leaves have a strong parsley/celery flavor for use dried or fresh; high in vitamins A and C, and other minerals, such as iron; good for blot clotting and bone health; especially good in omelets, scrambled eggs, mashed potatoes, soups, pasta and vegetable dishes, as well as, sauces) OR Curly (a biennial herb with bright green, curly, and frilly leaves that are native to the Mediterranean; known for its culinary uses, health benefits, and vibrant appearance; used often as a garnish and in tabouli, but can be used exactly the same as Flat-leaf).
-How to store: store herbs upright with cut stems in 1 or 2 inches of water and refrigerate for up to 1 week or wrap in slightly dampened cloth or plastic bag and store in refrigerator.

RADISHES (Cherriette): smooth, bright red roots with short green, edible tops and a sweet/hot taste.
-How to use: raw, roasted, used in soups, sliced in salads, sandwiches, or stir-fries, grated in slaws; radish greens (excellent source of vitamins A, C, and the B’s); delicious in soups or stir-fries.
-How to store: refrigerate in plastic bag/damp towel for 1-2 weeks.

SPICY GREENS MIX (Elegance): a beautiful salad mix ranging in color from dark and bronze red to bluish green; combination of flavors and textures include Pac Choi, Red Mustard, Mizuna, and leaf broccoli.
-How to use: used for salads and sautéing–cooks up quickly.
-How to store: refrigerate in plastic bag for 2-4 days.

TOMATOES: You will receive any of the following: Cherry Mix (may include a colorful variety of Sungold, Sungreen, Sakura, Indigo Cherry),  Geronimo Slicers (newer variety but already one of the most widely used beefsteak varieties; fruits are very large, firm, nice red color and good taste), AND Heirloom Tomatoes –Brandywine (large, heirloom, beefsteak tomato–often over 1 lb–with a deep pink skin and smooth red flesh).
-How to use: sauté, bake, broil, or grill; eat raw in salads or add to soups, stews, or sauces.
-How to store: keep at room temperature for up to 1 week.

RED WATERMELON: You will receive either Natsu Cocoa (very uniform fruit with exceptional sweetness and dark green, tiger-striped rind; the epitome of summer—natsu means “summer” in Japanese) OR Dark Belle (dark-green skin, bright-red flesh, oblong 5-7 lb. fruit with thin rind, and very sweet flavor).
-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.

ZUCCHINI: You will receive Safari (green zucchini with attractive white stripes) AND/OR Goldy (beautiful, bright golden cylindrical fruits).
-How to use: use in salads, dips, grilled, casseroles, stuffed, or mashed with butter and seasonings.
-How to store: store in plastic bag in refrigerator for up to 1 week.

ANNOUNCEMENTS

1. STILL SPACE!! TOMATO PRESERVING WORKSHOP at Tantre Farm on Sunday, Sept. 1 from 1 to 4 PM: Dr. Kristen Uthus (Tantré Farm worker–2002) runs a family-owned orchid business in Manchester, Michigan called New World Orchids (https://newworldorchids.com/). She also is a long time home preserver and winner of awards at local fairs. She will teach mostly how to can tomatoes, but also some information will be about dehydrating and freezing them. There will be active participation and “take-home” samples for those attending. This is a great beginner and reminder class! Plan on bringing a Quart Size Canning Jar. Please register by email with Subject Line as TOMATO WORKSHOP and add your Name, Phone Number, and E-mail Address in the body of the email to us. There will be a small $5 fee for materials, and $1 extra if you don’t bring a canning jar. Bulk tomatoes will be available for you to buy. This is a great time for canning, freezing, or dehydrating!

2. FALL FORAGE AND FEAST Cooking Class on Thursday, Oct. 3, from 5-8 PM at Tantre Farm: Come to this foraging class and turn our collections into a gourmet meal with local foraging expert, Rachel Mifsud, from “Will Forage For Food”. Plant walks are great, but what do you do with stuff once you get it home? This class is designed to teach you exactly that. We will go out and forage for about an hour, then we will bring our harvest into the kitchen where we will combine it with previously foraged items (from Rachel’s stash), farm fresh ingredients, and some grocery store staples to make a gourmet meal that we will share. Our meal will include a main dish, a couple of sides, a desert, and both an alcoholic and a non-alcoholic beverage, all made with wild ingredients. Note that one or more of the dishes we make may include meat, eggs, dairy, wheat, nuts, etc. So if you have dietary restrictions you should contact Rachel before signing up. Bring your harvesting basket if you have one. It will also be helpful if you bring your favorite kitchen knife and a kitchen towel. And you may want a notebook to jot down recipes as we go. You may also want a notebook to jot down recipes as we go. This class is limited to 8 participants and Tantre CSA members are offered a discounted price of $50/person compared to $75 for nonmembers. Please register at https://willforageforfood.square.site/.

3. FALL PLANT WALK ON SATURDAY, Oct. 7, from 4-6 PM: We are hosting a leisurely plant walk at Tantre Farm with our local foraging expert, Rachel Mifsud from Will Forage For Food. Plant walks are excellent learning opportunities for those with beginning to intermediate foraging skills and for anyone wanting to learn more about their local flora. Our discussion will include information about identification, methods of harvest, preparation, and use of around 20-25 edible plants and mushrooms to focus on. Kids under 12 are free with paid adult. You may want to bring a notebook, camera, and water. Unlimited class size, drop ins are welcome, and cost is $25. To register ahead of time or find more information, just go to her website at https://willforageforfood.square.site/

4. WANTED: TOMATO PICKERS!! We are still looking for some help picking tomatoes any weekday mornings, but especially on Monday, Tuesday, Thursday, and Friday mornings anytime between 7 AM and 11 AM. We will even feed you a homemade, farm-cooked lunch. We are a little short-handed, so please contact us.

5. U-PICK TOMATOES AVAILABLE for $0.50/lb: We have heirloom slicers (excellent for freezing, salsa, gazpacho, & sauces), Verona (small plum tomato, good for sauce and dehydrating), and cherry tomatoes (good for soups, freezing, & dehydrating) available for those of you interested in u-pick for preserving, whether canning, freezing, or dehydrating. Please feel free to come on Wed AND Fri during CSA distribution times. The u-pick sites will be listed on the map on the distribution shed wall, but it is always helpful for a heads up that you are coming, so please email or give Deb a quick text at 734-385-6748. Please schedule the time on other days, so we can show you where to pick and what to do.

6. FARMERS MARKETS: If you need to supplement your share with a few extra items, we are set up at the Ann Arbor Farmers Market on Wed. & Sat. this week starting at 7 AM. We will also be at the Chelsea Farmers Market from 8 AM-1 PM. On top of that, our Sunflower Farm Market (formerly known as the Washtenaw Food Hub Market) is OPEN on Wednesdays from 4 to 8 PM and on Saturdays as usual during our CSA pick up times from 9 AM-12 PM, so please feel free to purchase all your basic local needs and a few extra treats at any of these markets. We also have a small farm stand at the HoneyBee U-pick area (more details below).

7. HONEYBEE U-PICK is OPEN ONLY ON SATURDAY MORNINGS: We are open this week from 8 AM until 12 PM on Saturday mornings at 5700 Scio Church Road on the corner of Zeeb Rd. and Scio Church Rd. in Ann Arbor. You may purchase fresh Tantre produce and Elder Farm eggs. The raspberries are not very productive this season and the thistles have overtaken the patch, so it will not be a good year for preserving. However, we have mowed some paths and there are a few raspberries ready for picking, so if you are a true raspberry lover then we recommend bringing pants, long sleeves, closed toe shoes, and just give it a try! Sign up to be on our mailing list, so you know times, prices, weather-related closings, etc. here: https://www.tantrefarm.com/honey-bee/

8. PICK UP TIMES & LOCATIONS REMINDER:
*Ann Arbor Farmers’ Market (Wed.)—7 AM to 12 PM (TANTRE STAFF there the whole time)
*MOVE Fitness & Wellness Studio (Wed)—8 AM to 9:30 AM (SARA there the whole time)
*Farm (Wed.)—10 AM to 7 PM (TANTRE STAFF there the whole time with some self check-in)
*Washtenaw Food Hub (Wed.) –4 PM to 8 PM (Come inside the new Sunflower Farm Market to pick up your share! STAFF there the whole time)
*Pure Pastures (Wed.) —9 AM to 11 AM (JESSICA there most of the time)
*Farm (Fri.)—2 PM to 7 PM (TANTRE STAFF there the whole time with some self check-in)
*Ann Arbor Farmers Market (Sat.) —7 AM to 12 PM (SHANNON there the whole time)
*Washtenaw Food Hub (Sat.)—9 AM to 12 PM (Come inside the new Sunflower Farm Market to pick up your share. STAFF there the whole time)
*Chelsea Farmers’ Market (Sat.)—8 AM to 12 PM (DEB there the whole time)
*Argus-Packard (Sat) — 9 AM to 3 PM ( STAFF there the whole time)
*RoosRoast-Rosewood (Sat)–9 AM to 11 AM (LIZ there the whole time)
*HoneyBee U-pick (Sat)–8 AM to 12 PM (TANTRE STAFF there the whole time)

RECIPES
**Keep in mind a very easy way to find recipe ideas for almost any combination of share box ingredients is to type the items into your preferred “search bar” with the word “recipes” at the end, and many recipe ideas will pop up. Have fun searching!

THE VERY FRESHEST GREEN DRESSING (from The Rolling Prairie Cookbook by Nancy O’Connor) Makes 1 1/2 cups
1 1/2 cups packed parsley
2 garlic cloves, chopped
1 small shallot (or onion), chopped
Juice of 1 lemon
6 Tbsp olive oil
1 Tbsp red wine vinegar
1/2 tsp salt
Freshly ground black pepper, to taste
Lettuce or spicy greens mix

Combine all ingredients in a food processor and blend to create a smooth sauce. Allow to sit several hours before serving, so that flavors have time to blend. Adjust seasonings if necessary. Add to lettuce or spicy greens mix.
Note: Although best used when fresh, this dressing will keep for 5 to 6 days covered in the refrigerator.

SIMPLE GARLIC STIR FRIED GREEN BEANS (contributed by CSA member, Paul Kessenich)
large (10-12″) cast iron skillet or other heavy bottom pan (please do not use a nonstick pan for this)
2 cloves garlic
oil
salt
green or yellow beans (one week’s worth from share box)

Rough chop garlic.  Wash and snap ends of green beans (if you have children, ask them to do this part).  You do not need to dry the beans after washing.  Heat pan on med hi heat until VERY hot (500-600F if you have a IR thermometer).  Add a few tablespoons of cooking oil (light olive oil, avocado oil or grapeseed oil are best, but canola or other vegetable oil is fine).  Immediately add the green beans to the pan and toss to coat with the oil.  Add the garlic and salt to taste once the beans are coated.  Be generous with the salt, as it tends to fall off the beans easily.  Cook, tossing frequently, for 3 minutes or so until the beans are slightly tender.  Serve immediately! The timing and technique are important for this dish, so be sure to have everything ready ahead of time.  

COLLARD GREENS (or Kale) (from Gourmet, May 2003)
1 bunch collard greens (or kale), leaves halved lengthwise and stems and center ribs discarded
1 Tbsp vegetable oil
Garlic or onions

Stack several collard leaf halves and roll up tightly into a cigar shape. Cut crosswise into very thin slices (no wider than 1/8-inch). Roll and slice remaining leaves in same manner. Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then saute collards, tossing with tongs, just until bright green, about 1 minute. Season with salt and pepper. (May add greens after sautéing garlic or onions in the pan for different flavor.)

GOLDEN SUMMER SQUASH AND CORN SOUP (from Eatingwell.com)
1 Tbsp extra-virgin olive oil
1 medium onion or 4 garlic cloves, chopped
2 medium summer squash or zucchini, (about 1 lb), diced
3 tsp chopped fresh herbs, such as parsley or thyme, divided
2 cups chicken broth, or vegetable broth
1/4 tsp salt
1 cup fresh corn kernels, (from 1 large ear; see Tips)
1 tsp lemon juice
1/4 cup crumbled feta cheese

Heat oil in a large saucepan over medium heat. Add garlic or onion and cook, stirring, 1 minute. Add squash and 1 teaspoon herbs and cook, stirring occasionally, until the squash starts to soften, 3-5 minutes. Add broth and salt; bring to a boil. Reduce heat to a simmer and cook until the squash is soft and mostly translucent, about 5 minutes more. Transfer to a blender and puree until smooth. (Use caution when pureeing hot liquids.) Return the soup to the pan and stir in corn. Bring to a simmer over medium heat and cook, stirring occasionally, until the corn is tender, 3-5 minutes more. Remove from the heat; stir in lemon juice. Serve garnished with the remaining 2 teaspoons herbs and feta.
Make Ahead Tip: Cover and refrigerate for up to 2 days.
Kitchen Tip: To remove corn from the cob, stand an uncooked ear of corn on its stem end in a shallow bowl and slice the kernels off with a sharp, thin-bladed knife. If making a soup, after cutting off the kernels, you can reverse the knife and use the dull side to press down the length of the ear to push out the rest of the corn and its milk.

THIS WEEK’S SHARE

GREEN or YELLOW BEANS: You will receive either Jade (long, slender, deep green, filet bean; tender and delicious) OR Rocdor (long, slender, yellow bean; meaty, firm texture and no watery taste).
-How to use: raw in salads, steamed, sautéed, stir-fried, etc.
-How to store: refrigerate in plastic bag for up to 1 week.

SWEET CORN (Montauk): small, fancy, bicolor kernels on 8” long ears with superior, sweet flavor
-How to use: ears of corn can be steamed in 1-2 inches of water for 6-10 minutes, or drop ears into boiling water (enough to cover) for 4-7 minutes; ears of corn can also be roasted unhusked in the oven or outside grill for about 20 minutes.
-How to store: refrigerate with husks on, and use as soon as possible to retain sweetness and flavor.

EGGPLANT or RED PEPPERS: If you receive Eggplant, you will receive Orient Express (dark purple Asian type with long, slender, glossy fruits, which are tender, delicately flavored, and quick cooking) OR Nadia (slender, purplish-black, glossy-like, bell-shaped fruit), OR Dancer (Light purple, Italian type, semi-cylindrical fruits are mid-sized, mild, and nonbitter). If you receive Red Peppers, you will receive Red Knight Bell (big, blocky, thick-walled, green-to-red pepper with sweet flesh) OR Red 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).
-How to use: can be baked, grilled, and cut into chunks for stews and stir-fries
-How to store: can be stored at room temperature or in refrigerator drawer for up to 1 week.

U-PICK FLOWERS (only available for picking on the farm): Every summer we plant a variety of flowers for drying or fresh bouquets. We welcome you to visit the farm to pick your flowers on any day of the week, but please contact us if it will be on other days besides our usual CSA distribution days of Wednesdays and Fridays, so we can make sure to be around to show you where to go and what to do. This week you can pick up to 15 stems per household. If you choose a dahlia, please only take 1 per bouquet. You may want to bring scissors or clippers and a vase/jar to keep your flowers fresh going home, but we will have clippers and donated yogurt containers to fill with water as well. Your bouquet is part of your share, although it is helpful whenever you can make a small donation to pay for seeds and labor when you can. Extra bouquets cost $6/bunch this week.

GARLIC: a bulb of several papery white cloves; believed to help in fighting infections, cancer prevention, bolstering the immune system, lowering blood pressure and preventing heart disease.
Cooking tips: to mellow garlic’s strong flavor opt for longer cooking; to enjoy its more pungent flavors and increased medicinal benefit, use it raw or with minimal cooking.
-How to use: minced raw in salad dressings, sauté, & added to stir-fries, meats, vegetables; try roasting garlic by cutting off tops of garlic bulb, so cloves are exposed, brush with olive oil and bake for 1 hour at 350 degrees, squeeze garlic out of skins and spread on a good, crusty bread.
-How to store: can be stored in an open, breathable basket in a cool, dark place for many months.

KALE OR COLLARDS: You will receive either Lacinato Kale (dark green, noncurled, blistered leaves, but heavily savoyed) OR Collards (dark-green, flat, large leaf; may be substituted for kale or other hearty greens recipes; use large leaf rolled up as a wrap and stuff with vegetables or hummus). These have a sweet, mild, cabbage flavor and are interchangeable with broccoli, mustard greens, and other hearty greens in recipes; rich source of phytochemicals, which studies have shown can ward off various forms of cancer; highest protein content of all the cultivated vegetables; very high in calcium, iron, vitamins A and C, and good source of fiber and folic acid.
-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.

PARSLEY: You will receive either Italian Flatleaf (used primarily in cooking because of its more robust flavor; flat, glossy, dark green leaves have a strong parsley/celery flavor for use dried or fresh; high in vitamins A and C, and other minerals, such as iron; good for blot clotting and bone health; especially good in omelets, scrambled eggs, mashed potatoes, soups, pasta and vegetable dishes, as well as, sauces) OR Curly (a biennial herb with bright green, curly, and frilly leaves that are native to the Mediterranean; known for its culinary uses, health benefits, and vibrant appearance; used often as a garnish and in tabouli, but can be used exactly the same as Flat-leaf).
-How to store: store herbs upright with cut stems in 1 or 2 inches of water and refrigerate for up to 1 week or wrap in slightly dampened cloth or plastic bag and store in refrigerator.

RADISHES (Cherriette): smooth, bright red roots with short green, edible tops and a sweet/hot taste.
-How to use: raw, roasted, used in soups, sliced in salads, sandwiches, or stir-fries, grated in slaws; radish greens (excellent source of vitamins A, C, and the B’s); delicious in soups or stir-fries.
-How to store: refrigerate in plastic bag/damp towel for 1-2 weeks.

SPICY GREENS MIX (Elegance): a beautiful salad mix ranging in color from dark and bronze red to bluish green; combination of flavors and textures include Pac Choi, Red Mustard, Mizuna, and leaf broccoli.
-How to use: used for salads and sautéing–cooks up quickly.
-How to store: refrigerate in plastic bag for 2-4 days.

TOMATOES: You will receive any of the following: Cherry Mix (may include a colorful variety of Sungold, Sungreen, Sakura, Indigo Cherry),  Geronimo Slicers (newer variety but already one of the most widely used beefsteak varieties; fruits are very large, firm, nice red color and good taste), AND Heirloom Tomatoes –Brandywine (large, heirloom, beefsteak tomato–often over 1 lb–with a deep pink skin and smooth red flesh).
-How to use: sauté, bake, broil, or grill; eat raw in salads or add to soups, stews, or sauces.
-How to store: keep at room temperature for up to 1 week.

RED WATERMELON: You will receive either Natsu Cocoa (very uniform fruit with exceptional sweetness and dark green, tiger-striped rind; the epitome of summer—natsu means “summer” in Japanese) OR Dark Belle (dark-green skin, bright-red flesh, oblong 5-7 lb. fruit with thin rind, and very sweet flavor).
-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.

ZUCCHINI: You will receive Safari (green zucchini with attractive white stripes) AND/OR Goldy (beautiful, bright golden cylindrical fruits).
-How to use: use in salads, dips, grilled, casseroles, stuffed, or mashed with butter and seasonings.
-How to store: store in plastic bag in refrigerator for up to 1 week.

ANNOUNCEMENTS

1. STILL SPACE!! TOMATO PRESERVING WORKSHOP at Tantre Farm on Sunday, Sept. 1 from 1 to 4 PM: Dr. Kristen Uthus (Tantré Farm worker–2002) runs a family-owned orchid business in Manchester, Michigan called New World Orchids (https://newworldorchids.com/). She also is a long time home preserver and winner of awards at local fairs. She will teach mostly how to can tomatoes, but also some information will be about dehydrating and freezing them. There will be active participation and “take-home” samples for those attending. This is a great beginner and reminder class! Plan on bringing a Quart Size Canning Jar. Please register by email with Subject Line as TOMATO WORKSHOP and add your Name, Phone Number, and E-mail Address in the body of the email to us. There will be a small $5 fee for materials, and $1 extra if you don’t bring a canning jar. Bulk tomatoes will be available for you to buy. This is a great time for canning, freezing, or dehydrating!

2. FALL FORAGE AND FEAST Cooking Class on Thursday, Oct. 3, from 5-8 PM at Tantre Farm: Come to this foraging class and turn our collections into a gourmet meal with local foraging expert, Rachel Mifsud, from “Will Forage For Food”. Plant walks are great, but what do you do with stuff once you get it home? This class is designed to teach you exactly that. We will go out and forage for about an hour, then we will bring our harvest into the kitchen where we will combine it with previously foraged items (from Rachel’s stash), farm fresh ingredients, and some grocery store staples to make a gourmet meal that we will share. Our meal will include a main dish, a couple of sides, a desert, and both an alcoholic and a non-alcoholic beverage, all made with wild ingredients. Note that one or more of the dishes we make may include meat, eggs, dairy, wheat, nuts, etc. So if you have dietary restrictions you should contact Rachel before signing up. Bring your harvesting basket if you have one. It will also be helpful if you bring your favorite kitchen knife and a kitchen towel. And you may want a notebook to jot down recipes as we go. You may also want a notebook to jot down recipes as we go. This class is limited to 8 participants and Tantre CSA members are offered a discounted price of $50/person compared to $75 for nonmembers. Please register at https://willforageforfood.square.site/.

3. FALL PLANT WALK ON SATURDAY, Oct. 7, from 4-6 PM: We are hosting a leisurely plant walk at Tantre Farm with our local foraging expert, Rachel Mifsud from Will Forage For Food. Plant walks are excellent learning opportunities for those with beginning to intermediate foraging skills and for anyone wanting to learn more about their local flora. Our discussion will include information about identification, methods of harvest, preparation, and use of around 20-25 edible plants and mushrooms to focus on. Kids under 12 are free with paid adult. You may want to bring a notebook, camera, and water. Unlimited class size, drop ins are welcome, and cost is $25. To register ahead of time or find more information, just go to her website at https://willforageforfood.square.site/

4. WANTED: TOMATO PICKERS!! We are still looking for some help picking tomatoes any weekday mornings, but especially on Monday, Tuesday, Thursday, and Friday mornings anytime between 7 AM and 11 AM. We will even feed you a homemade, farm-cooked lunch. We are a little short-handed, so please contact us.

5. U-PICK TOMATOES AVAILABLE for $0.50/lb: We have heirloom slicers (excellent for freezing, salsa, gazpacho, & sauces), Verona (small plum tomato, good for sauce and dehydrating), and cherry tomatoes (good for soups, freezing, & dehydrating) available for those of you interested in u-pick for preserving, whether canning, freezing, or dehydrating. Please feel free to come on Wed AND Fri during CSA distribution times. The u-pick sites will be listed on the map on the distribution shed wall, but it is always helpful for a heads up that you are coming, so please email or give Deb a quick text at 734-385-6748. Please schedule the time on other days, so we can show you where to pick and what to do.

6. FARMERS MARKETS: If you need to supplement your share with a few extra items, we are set up at the Ann Arbor Farmers Market on Wed. & Sat. this week starting at 7 AM. We will also be at the Chelsea Farmers Market from 8 AM-1 PM. On top of that, our Sunflower Farm Market (formerly known as the Washtenaw Food Hub Market) is OPEN on Wednesdays from 4 to 8 PM and on Saturdays as usual during our CSA pick up times from 9 AM-12 PM, so please feel free to purchase all your basic local needs and a few extra treats at any of these markets. We also have a small farm stand at the HoneyBee U-pick area (more details below).

7. HONEYBEE U-PICK is OPEN ONLY ON SATURDAY MORNINGS: We are open this week from 8 AM until 12 PM on Saturday mornings at 5700 Scio Church Road on the corner of Zeeb Rd. and Scio Church Rd. in Ann Arbor. You may purchase fresh Tantre produce and Elder Farm eggs. The raspberries are not very productive this season and the thistles have overtaken the patch, so it will not be a good year for preserving. However, we have mowed some paths and there are a few raspberries ready for picking, so if you are a true raspberry lover then we recommend bringing pants, long sleeves, closed toe shoes, and just give it a try! Sign up to be on our mailing list, so you know times, prices, weather-related closings, etc. here: https://www.tantrefarm.com/honey-bee/

8. PICK UP TIMES & LOCATIONS REMINDER:
*Ann Arbor Farmers’ Market (Wed.)—7 AM to 12 PM (TANTRE STAFF there the whole time)
*MOVE Fitness & Wellness Studio (Wed)—8 AM to 9:30 AM (SARA there the whole time)
*Farm (Wed.)—10 AM to 7 PM (TANTRE STAFF there the whole time with some self check-in)
*Washtenaw Food Hub (Wed.) –4 PM to 8 PM (Come inside the new Sunflower Farm Market to pick up your share! STAFF there the whole time)
*Pure Pastures (Wed.) —9 AM to 11 AM (JESSICA there most of the time)
*Farm (Fri.)—2 PM to 7 PM (TANTRE STAFF there the whole time with some self check-in)
*Ann Arbor Farmers Market (Sat.) —7 AM to 12 PM (SHANNON there the whole time)
*Washtenaw Food Hub (Sat.)—9 AM to 12 PM (Come inside the new Sunflower Farm Market to pick up your share. STAFF there the whole time)
*Chelsea Farmers’ Market (Sat.)—8 AM to 12 PM (DEB there the whole time)
*Argus-Packard (Sat) — 9 AM to 3 PM ( STAFF there the whole time)
*RoosRoast-Rosewood (Sat)–9 AM to 11 AM (LIZ there the whole time)
*HoneyBee U-pick (Sat)–8 AM to 12 PM (TANTRE STAFF there the whole time)

RECIPES
**Keep in mind a very easy way to find recipe ideas for almost any combination of share box ingredients is to type the items into your preferred “search bar” with the word “recipes” at the end, and many recipe ideas will pop up. Have fun searching!

THE VERY FRESHEST GREEN DRESSING (from The Rolling Prairie Cookbook by Nancy O’Connor) Makes 1 1/2 cups
1 1/2 cups packed parsley
2 garlic cloves, chopped
1 small shallot (or onion), chopped
Juice of 1 lemon
6 Tbsp olive oil
1 Tbsp red wine vinegar
1/2 tsp salt
Freshly ground black pepper, to taste
Lettuce or spicy greens mix

Combine all ingredients in a food processor and blend to create a smooth sauce. Allow to sit several hours before serving, so that flavors have time to blend. Adjust seasonings if necessary. Add to lettuce or spicy greens mix.
Note: Although best used when fresh, this dressing will keep for 5 to 6 days covered in the refrigerator.

SIMPLE GARLIC STIR FRIED GREEN BEANS (contributed by CSA member, Paul Kessenich)
large (10-12″) cast iron skillet or other heavy bottom pan (please do not use a nonstick pan for this)
2 cloves garlic
oil
salt
green or yellow beans (one week’s worth from share box)

Rough chop garlic.  Wash and snap ends of green beans (if you have children, ask them to do this part).  You do not need to dry the beans after washing.  Heat pan on med hi heat until VERY hot (500-600F if you have a IR thermometer).  Add a few tablespoons of cooking oil (light olive oil, avocado oil or grapeseed oil are best, but canola or other vegetable oil is fine).  Immediately add the green beans to the pan and toss to coat with the oil.  Add the garlic and salt to taste once the beans are coated.  Be generous with the salt, as it tends to fall off the beans easily.  Cook, tossing frequently, for 3 minutes or so until the beans are slightly tender.  Serve immediately! The timing and technique are important for this dish, so be sure to have everything ready ahead of time.  

COLLARD GREENS (or Kale) (from Gourmet, May 2003)
1 bunch collard greens (or kale), leaves halved lengthwise and stems and center ribs discarded
1 Tbsp vegetable oil
Garlic or onions

Stack several collard leaf halves and roll up tightly into a cigar shape. Cut crosswise into very thin slices (no wider than 1/8-inch). Roll and slice remaining leaves in same manner. Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then saute collards, tossing with tongs, just until bright green, about 1 minute. Season with salt and pepper. (May add greens after sautéing garlic or onions in the pan for different flavor.)

GOLDEN SUMMER SQUASH AND CORN SOUP (from Eatingwell.com)
1 Tbsp extra-virgin olive oil
1 medium onion or 4 garlic cloves, chopped
2 medium summer squash or zucchini, (about 1 lb), diced
3 tsp chopped fresh herbs, such as parsley or thyme, divided
2 cups chicken broth, or vegetable broth
1/4 tsp salt
1 cup fresh corn kernels, (from 1 large ear; see Tips)
1 tsp lemon juice
1/4 cup crumbled feta cheese

Heat oil in a large saucepan over medium heat. Add garlic or onion and cook, stirring, 1 minute. Add squash and 1 teaspoon herbs and cook, stirring occasionally, until the squash starts to soften, 3-5 minutes. Add broth and salt; bring to a boil. Reduce heat to a simmer and cook until the squash is soft and mostly translucent, about 5 minutes more. Transfer to a blender and puree until smooth. (Use caution when pureeing hot liquids.) Return the soup to the pan and stir in corn. Bring to a simmer over medium heat and cook, stirring occasionally, until the corn is tender, 3-5 minutes more. Remove from the heat; stir in lemon juice. Serve garnished with the remaining 2 teaspoons herbs and feta.
Make Ahead Tip: Cover and refrigerate for up to 2 days.
Kitchen Tip: To remove corn from the cob, stand an uncooked ear of corn on its stem end in a shallow bowl and slice the kernels off with a sharp, thin-bladed knife. If making a soup, after cutting off the kernels, you can reverse the knife and use the dull side to press down the length of the ear to push out the rest of the corn and its milk.

THIS WEEK’S SHARE

GREEN or YELLOW BEANS: You will receive either Jade (long, slender, deep green, filet bean; tender and delicious) OR Rocdor (long, slender, yellow bean; meaty, firm texture and no watery taste).
-How to use: raw in salads, steamed, sautéed, stir-fried, etc.
-How to store: refrigerate in plastic bag for up to 1 week.

SWEET CORN (Montauk): small, fancy, bicolor kernels on 8” long ears with superior, sweet flavor
-How to use: ears of corn can be steamed in 1-2 inches of water for 6-10 minutes, or drop ears into boiling water (enough to cover) for 4-7 minutes; ears of corn can also be roasted unhusked in the oven or outside grill for about 20 minutes.
-How to store: refrigerate with husks on, and use as soon as possible to retain sweetness and flavor.

EGGPLANT or RED PEPPERS: If you receive Eggplant, you will receive Orient Express (dark purple Asian type with long, slender, glossy fruits, which are tender, delicately flavored, and quick cooking) OR Nadia (slender, purplish-black, glossy-like, bell-shaped fruit), OR Dancer (Light purple, Italian type, semi-cylindrical fruits are mid-sized, mild, and nonbitter). If you receive Red Peppers, you will receive Red Knight Bell (big, blocky, thick-walled, green-to-red pepper with sweet flesh) OR Red 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).
-How to use: can be baked, grilled, and cut into chunks for stews and stir-fries
-How to store: can be stored at room temperature or in refrigerator drawer for up to 1 week.

U-PICK FLOWERS (only available for picking on the farm): Every summer we plant a variety of flowers for drying or fresh bouquets. We welcome you to visit the farm to pick your flowers on any day of the week, but please contact us if it will be on other days besides our usual CSA distribution days of Wednesdays and Fridays, so we can make sure to be around to show you where to go and what to do. This week you can pick up to 15 stems per household. If you choose a dahlia, please only take 1 per bouquet. You may want to bring scissors or clippers and a vase/jar to keep your flowers fresh going home, but we will have clippers and donated yogurt containers to fill with water as well. Your bouquet is part of your share, although it is helpful whenever you can make a small donation to pay for seeds and labor when you can. Extra bouquets cost $6/bunch this week.

GARLIC: a bulb of several papery white cloves; believed to help in fighting infections, cancer prevention, bolstering the immune system, lowering blood pressure and preventing heart disease.
Cooking tips: to mellow garlic’s strong flavor opt for longer cooking; to enjoy its more pungent flavors and increased medicinal benefit, use it raw or with minimal cooking.
-How to use: minced raw in salad dressings, sauté, & added to stir-fries, meats, vegetables; try roasting garlic by cutting off tops of garlic bulb, so cloves are exposed, brush with olive oil and bake for 1 hour at 350 degrees, squeeze garlic out of skins and spread on a good, crusty bread.
-How to store: can be stored in an open, breathable basket in a cool, dark place for many months.

KALE OR COLLARDS: You will receive either Lacinato Kale (dark green, noncurled, blistered leaves, but heavily savoyed) OR Collards (dark-green, flat, large leaf; may be substituted for kale or other hearty greens recipes; use large leaf rolled up as a wrap and stuff with vegetables or hummus). These have a sweet, mild, cabbage flavor and are interchangeable with broccoli, mustard greens, and other hearty greens in recipes; rich source of phytochemicals, which studies have shown can ward off various forms of cancer; highest protein content of all the cultivated vegetables; very high in calcium, iron, vitamins A and C, and good source of fiber and folic acid.
-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.

PARSLEY: You will receive either Italian Flatleaf (used primarily in cooking because of its more robust flavor; flat, glossy, dark green leaves have a strong parsley/celery flavor for use dried or fresh; high in vitamins A and C, and other minerals, such as iron; good for blot clotting and bone health; especially good in omelets, scrambled eggs, mashed potatoes, soups, pasta and vegetable dishes, as well as, sauces) OR Curly (a biennial herb with bright green, curly, and frilly leaves that are native to the Mediterranean; known for its culinary uses, health benefits, and vibrant appearance; used often as a garnish and in tabouli, but can be used exactly the same as Flat-leaf).
-How to store: store herbs upright with cut stems in 1 or 2 inches of water and refrigerate for up to 1 week or wrap in slightly dampened cloth or plastic bag and store in refrigerator.

RADISHES (Cherriette): smooth, bright red roots with short green, edible tops and a sweet/hot taste.
-How to use: raw, roasted, used in soups, sliced in salads, sandwiches, or stir-fries, grated in slaws; radish greens (excellent source of vitamins A, C, and the B’s); delicious in soups or stir-fries.
-How to store: refrigerate in plastic bag/damp towel for 1-2 weeks.

SPICY GREENS MIX (Elegance): a beautiful salad mix ranging in color from dark and bronze red to bluish green; combination of flavors and textures include Pac Choi, Red Mustard, Mizuna, and leaf broccoli.
-How to use: used for salads and sautéing–cooks up quickly.
-How to store: refrigerate in plastic bag for 2-4 days.

TOMATOES: You will receive any of the following: Cherry Mix (may include a colorful variety of Sungold, Sungreen, Sakura, Indigo Cherry),  Geronimo Slicers (newer variety but already one of the most widely used beefsteak varieties; fruits are very large, firm, nice red color and good taste), AND Heirloom Tomatoes –Brandywine (large, heirloom, beefsteak tomato–often over 1 lb–with a deep pink skin and smooth red flesh).
-How to use: sauté, bake, broil, or grill; eat raw in salads or add to soups, stews, or sauces.
-How to store: keep at room temperature for up to 1 week.

RED WATERMELON: You will receive either Natsu Cocoa (very uniform fruit with exceptional sweetness and dark green, tiger-striped rind; the epitome of summer—natsu means “summer” in Japanese) OR Dark Belle (dark-green skin, bright-red flesh, oblong 5-7 lb. fruit with thin rind, and very sweet flavor).
-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.

ZUCCHINI: You will receive Safari (green zucchini with attractive white stripes) AND/OR Goldy (beautiful, bright golden cylindrical fruits).
-How to use: use in salads, dips, grilled, casseroles, stuffed, or mashed with butter and seasonings.
-How to store: store in plastic bag in refrigerator for up to 1 week.

ANNOUNCEMENTS

1. STILL SPACE!! TOMATO PRESERVING WORKSHOP at Tantre Farm on Sunday, Sept. 1 from 1 to 4 PM: Dr. Kristen Uthus (Tantré Farm worker–2002) runs a family-owned orchid business in Manchester, Michigan called New World Orchids (https://newworldorchids.com/). She also is a long time home preserver and winner of awards at local fairs. She will teach mostly how to can tomatoes, but also some information will be about dehydrating and freezing them. There will be active participation and “take-home” samples for those attending. This is a great beginner and reminder class! Plan on bringing a Quart Size Canning Jar. Please register by email with Subject Line as TOMATO WORKSHOP and add your Name, Phone Number, and E-mail Address in the body of the email to us. There will be a small $5 fee for materials, and $1 extra if you don’t bring a canning jar. Bulk tomatoes will be available for you to buy. This is a great time for canning, freezing, or dehydrating!

2. FALL FORAGE AND FEAST Cooking Class on Thursday, Oct. 3, from 5-8 PM at Tantre Farm: Come to this foraging class and turn our collections into a gourmet meal with local foraging expert, Rachel Mifsud, from “Will Forage For Food”. Plant walks are great, but what do you do with stuff once you get it home? This class is designed to teach you exactly that. We will go out and forage for about an hour, then we will bring our harvest into the kitchen where we will combine it with previously foraged items (from Rachel’s stash), farm fresh ingredients, and some grocery store staples to make a gourmet meal that we will share. Our meal will include a main dish, a couple of sides, a desert, and both an alcoholic and a non-alcoholic beverage, all made with wild ingredients. Note that one or more of the dishes we make may include meat, eggs, dairy, wheat, nuts, etc. So if you have dietary restrictions you should contact Rachel before signing up. Bring your harvesting basket if you have one. It will also be helpful if you bring your favorite kitchen knife and a kitchen towel. And you may want a notebook to jot down recipes as we go. You may also want a notebook to jot down recipes as we go. This class is limited to 8 participants and Tantre CSA members are offered a discounted price of $50/person compared to $75 for nonmembers. Please register at https://willforageforfood.square.site/.

3. FALL PLANT WALK ON SATURDAY, Oct. 7, from 4-6 PM: We are hosting a leisurely plant walk at Tantre Farm with our local foraging expert, Rachel Mifsud from Will Forage For Food. Plant walks are excellent learning opportunities for those with beginning to intermediate foraging skills and for anyone wanting to learn more about their local flora. Our discussion will include information about identification, methods of harvest, preparation, and use of around 20-25 edible plants and mushrooms to focus on. Kids under 12 are free with paid adult. You may want to bring a notebook, camera, and water. Unlimited class size, drop ins are welcome, and cost is $25. To register ahead of time or find more information, just go to her website at https://willforageforfood.square.site/

4. WANTED: TOMATO PICKERS!! We are still looking for some help picking tomatoes any weekday mornings, but especially on Monday, Tuesday, Thursday, and Friday mornings anytime between 7 AM and 11 AM. We will even feed you a homemade, farm-cooked lunch. We are a little short-handed, so please contact us.

5. U-PICK TOMATOES AVAILABLE for $0.50/lb: We have heirloom slicers (excellent for freezing, salsa, gazpacho, & sauces), Verona (small plum tomato, good for sauce and dehydrating), and cherry tomatoes (good for soups, freezing, & dehydrating) available for those of you interested in u-pick for preserving, whether canning, freezing, or dehydrating. Please feel free to come on Wed AND Fri during CSA distribution times. The u-pick sites will be listed on the map on the distribution shed wall, but it is always helpful for a heads up that you are coming, so please email or give Deb a quick text at 734-385-6748. Please schedule the time on other days, so we can show you where to pick and what to do.

6. FARMERS MARKETS: If you need to supplement your share with a few extra items, we are set up at the Ann Arbor Farmers Market on Wed. & Sat. this week starting at 7 AM. We will also be at the Chelsea Farmers Market from 8 AM-1 PM. On top of that, our Sunflower Farm Market (formerly known as the Washtenaw Food Hub Market) is OPEN on Wednesdays from 4 to 8 PM and on Saturdays as usual during our CSA pick up times from 9 AM-12 PM, so please feel free to purchase all your basic local needs and a few extra treats at any of these markets. We also have a small farm stand at the HoneyBee U-pick area (more details below).

7. HONEYBEE U-PICK is OPEN ONLY ON SATURDAY MORNINGS: We are open this week from 8 AM until 12 PM on Saturday mornings at 5700 Scio Church Road on the corner of Zeeb Rd. and Scio Church Rd. in Ann Arbor. You may purchase fresh Tantre produce and Elder Farm eggs. The raspberries are not very productive this season and the thistles have overtaken the patch, so it will not be a good year for preserving. However, we have mowed some paths and there are a few raspberries ready for picking, so if you are a true raspberry lover then we recommend bringing pants, long sleeves, closed toe shoes, and just give it a try! Sign up to be on our mailing list, so you know times, prices, weather-related closings, etc. here: https://www.tantrefarm.com/honey-bee/

8. PICK UP TIMES & LOCATIONS REMINDER:
*Ann Arbor Farmers’ Market (Wed.)—7 AM to 12 PM (TANTRE STAFF there the whole time)
*MOVE Fitness & Wellness Studio (Wed)—8 AM to 9:30 AM (SARA there the whole time)
*Farm (Wed.)—10 AM to 7 PM (TANTRE STAFF there the whole time with some self check-in)
*Washtenaw Food Hub (Wed.) –4 PM to 8 PM (Come inside the new Sunflower Farm Market to pick up your share! STAFF there the whole time)
*Pure Pastures (Wed.) —9 AM to 11 AM (JESSICA there most of the time)
*Farm (Fri.)—2 PM to 7 PM (TANTRE STAFF there the whole time with some self check-in)
*Ann Arbor Farmers Market (Sat.) —7 AM to 12 PM (SHANNON there the whole time)
*Washtenaw Food Hub (Sat.)—9 AM to 12 PM (Come inside the new Sunflower Farm Market to pick up your share. STAFF there the whole time)
*Chelsea Farmers’ Market (Sat.)—8 AM to 12 PM (DEB there the whole time)
*Argus-Packard (Sat) — 9 AM to 3 PM ( STAFF there the whole time)
*RoosRoast-Rosewood (Sat)–9 AM to 11 AM (LIZ there the whole time)
*HoneyBee U-pick (Sat)–8 AM to 12 PM (TANTRE STAFF there the whole time)

RECIPES
**Keep in mind a very easy way to find recipe ideas for almost any combination of share box ingredients is to type the items into your preferred “search bar” with the word “recipes” at the end, and many recipe ideas will pop up. Have fun searching!

THE VERY FRESHEST GREEN DRESSING (from The Rolling Prairie Cookbook by Nancy O’Connor) Makes 1 1/2 cups
1 1/2 cups packed parsley
2 garlic cloves, chopped
1 small shallot (or onion), chopped
Juice of 1 lemon
6 Tbsp olive oil
1 Tbsp red wine vinegar
1/2 tsp salt
Freshly ground black pepper, to taste
Lettuce or spicy greens mix

Combine all ingredients in a food processor and blend to create a smooth sauce. Allow to sit several hours before serving, so that flavors have time to blend. Adjust seasonings if necessary. Add to lettuce or spicy greens mix.
Note: Although best used when fresh, this dressing will keep for 5 to 6 days covered in the refrigerator.

SIMPLE GARLIC STIR FRIED GREEN BEANS (contributed by CSA member, Paul Kessenich)
large (10-12″) cast iron skillet or other heavy bottom pan (please do not use a nonstick pan for this)
2 cloves garlic
oil
salt
green or yellow beans (one week’s worth from share box)

Rough chop garlic.  Wash and snap ends of green beans (if you have children, ask them to do this part).  You do not need to dry the beans after washing.  Heat pan on med hi heat until VERY hot (500-600F if you have a IR thermometer).  Add a few tablespoons of cooking oil (light olive oil, avocado oil or grapeseed oil are best, but canola or other vegetable oil is fine).  Immediately add the green beans to the pan and toss to coat with the oil.  Add the garlic and salt to taste once the beans are coated.  Be generous with the salt, as it tends to fall off the beans easily.  Cook, tossing frequently, for 3 minutes or so until the beans are slightly tender.  Serve immediately! The timing and technique are important for this dish, so be sure to have everything ready ahead of time.  

COLLARD GREENS (or Kale) (from Gourmet, May 2003)
1 bunch collard greens (or kale), leaves halved lengthwise and stems and center ribs discarded
1 Tbsp vegetable oil
Garlic or onions

Stack several collard leaf halves and roll up tightly into a cigar shape. Cut crosswise into very thin slices (no wider than 1/8-inch). Roll and slice remaining leaves in same manner. Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then saute collards, tossing with tongs, just until bright green, about 1 minute. Season with salt and pepper. (May add greens after sautéing garlic or onions in the pan for different flavor.)

GOLDEN SUMMER SQUASH AND CORN SOUP (from Eatingwell.com)
1 Tbsp extra-virgin olive oil
1 medium onion or 4 garlic cloves, chopped
2 medium summer squash or zucchini, (about 1 lb), diced
3 tsp chopped fresh herbs, such as parsley or thyme, divided
2 cups chicken broth, or vegetable broth
1/4 tsp salt
1 cup fresh corn kernels, (from 1 large ear; see Tips)
1 tsp lemon juice
1/4 cup crumbled feta cheese

Heat oil in a large saucepan over medium heat. Add garlic or onion and cook, stirring, 1 minute. Add squash and 1 teaspoon herbs and cook, stirring occasionally, until the squash starts to soften, 3-5 minutes. Add broth and salt; bring to a boil. Reduce heat to a simmer and cook until the squash is soft and mostly translucent, about 5 minutes more. Transfer to a blender and puree until smooth. (Use caution when pureeing hot liquids.) Return the soup to the pan and stir in corn. Bring to a simmer over medium heat and cook, stirring occasionally, until the corn is tender, 3-5 minutes more. Remove from the heat; stir in lemon juice. Serve garnished with the remaining 2 teaspoons herbs and feta.
Make Ahead Tip: Cover and refrigerate for up to 2 days.
Kitchen Tip: To remove corn from the cob, stand an uncooked ear of corn on its stem end in a shallow bowl and slice the kernels off with a sharp, thin-bladed knife. If making a soup, after cutting off the kernels, you can reverse the knife and use the dull side to press down the length of the ear to push out the rest of the corn and its milk.