HAPPY THANKSGIVING, EVERYONE!

The season of growing is over. The end is important in all things–the dormancy of the plants, the snow and sleet gently falling to the frozen earth. Each flake finds a place, whether the flakes pile up as a blanket or melt on the sodden, muddy cattle path. The deer come out to feed on the last remnants of squash, and the cranes fly overhead to distant horizons. There is a place and a destination for all things, alive or dying. The seeds that lie in wait for warmer times or the bodies of plants, animals, and insects that are decomposing to nourish the soil for another season–everything finds its place and finds its time. There is a great sense of awe and grace at the end of a wonderful harvest like a great, luminous sunset. For this we are thankful and now would like to share what we have grown and gathered in the dance of the season.

The vegetables for this bountiful distribution have been compiled into 2 one-bushel BOXES, so please make sure that you take 2 boxes (both look the same, but one will have greens on the top and the other will be full of squash. We will also have 2 Brinery sauerkraut jars on the side at some sites, and others will have them in your box, so check for that. You may want to bring your own containers or bags, if you don’t want to haul these boxes home. You can also return them at anytime to the Farm, the Washtenaw Food Hub, or the Ann Arbor Farmers Market throughout the rest of 2022. Most of the following items can be stored for long-term (especially the root vegetables) or preserved very simply, so please note storage or simple cooking tips listed below, or on our website. **Also, if you’re having trouble identifying any unfamiliar produce, please look for “Veggie ID” on our website under CSA INFO or RECIPES tabs.

Thank you for buying locally and seasonally. We are proud to share this collaborative Thanksgiving offering with thanks to our friends’ additions from the Brinery and Second Spring Farm. We wish you a safe, healthy, and enjoyable Thanksgiving!

 –Deb, Richard & the 2022 Tantre Farm Crew

ANNOUNCEMENTS

1. BLACK FRIDAY PLANT WALK at Tantre Farm – Nov. 25 from 1 -3 PM: Plant walks are excellent learning opportunities for those with beginning to intermediate foraging skills, and for anyone wishing to increase their knowledge of the local flora with local foraging expert, Rachel Mifsud from “Will Forage for Food”. Our discussion will include information about identification, methods of harvest, preparation, and use. We will explore the area and talk about edible, medicinal, or otherwise useful plants and mushrooms that are currently in season. Dress for the weather. You may want a notebook and pen. Unlimited class size, drop-ins welcome, and cost is $25. To register ahead of time or to find more information, just go to this site and https://willforageforfood.square.site/product/black-friday-plant-walk/110?fbclid=IwAR3nvxA58LvXqxapdZFjrNimJESQU7s8hHIdBsbZ3Uvo-JG2u6brplHQRlw

2. IMMUNE BOOSTER CSA: We also will continue offering our collaborative, weekly IMMUNE BOOSTER CSA (http://www.tantrefarm.com/how-does-our-immune-booster-csa-work) throughout the winter. Important note though is that there will be no Immune Booster CSA Share on Saturday November 26 due to the proximity of the Thanksgiving holiday.  Keep your eyes peeled for the next Immune Booster menu on Sunday, November 27, regarding Tantre Farm’s Immune Booster CSA Share, Week 137, for pick up on Dec. 3.

3. CONTINUOUS TANTRE PRODUCE: Please feel free to give us a call or e-mail throughout the fall, winter, and spring, if you are interested in a refill of any of the following produce. We are planning on being at the Ann Arbor Farmers’ Market on Wed., Nov. 23, for any last minute Thanksgiving purchases. We will continue coming to the Ann Arbor Farmers Market on Wednesdays and Saturdays throughout December, as much as the weather allows us. If you have “liked” us on Tantre Farm’s Facebook page or Instagram, you will know when we are coming, since we will try to keep you updated. Also, throughout the fall and winter, we will continue delivering our produce into Ann Arbor to the People’s Food Coop, Argus Farm Stop on Liberty and Packard in Ann Arbor, and Agricole Farm Stop in Chelsea.

4. SUMMER CSA 2023 & SAFE LISTS: Registration for the Summer CSA of 2023 will open around the beginning of January, so watch for that email and make sure that tantrefarm@hotmail.com and info@tantrefarm.com are on your SAFE LISTS, so you don’t miss any emails. Several members end up with Tantre Farm emails in their spam folders, so don’t forget to check there as well.

WHAT’S PART OF YOUR SHARE?

INSIDE BOX #1 (1-bushel)
“Second Spring Farm’s” BEETS (Red Ace): round, smooth, deep red roots with sweet flavor. Thanks to Reid (former 2003 Tantre intern and farmer) for providing this organic produce from “Second Spring Farm” near Traverse City. http://www.secondspringfarm.net/
-How to use: roots good in juices, soups, stews, roasted, boiled, steamed, excellent grated raw into salads or baked goods.
-How to store: store unwashed in plastic bags in hydrator drawer of refrigerator for up to 2 weeks.

BRUSSELS SPROUTS: You will receive a net bag of these tiny, green cabbage-like sprouts with mildly pungent, mustard-like flavor.
-How to use: Boil or steam for 5-10 minutes without overcooking, so they are still bright green; toss with olive oil, lemon juice, salt and pepper, or a pat of butter; excellent roasted or stir-fried.
-How to store: Refrigerate for up to a week or more unwashed in a plastic bag in hydrator drawer.

RAINBOW CARROTS: You will receive these frost-sweetened carrots in a plastic bag: Bolero (excellent long-term, storage carrot with medium-long, thick, blunt, orange roots), Malbec (beautiful red color inside and out; best flavor and color when roasted; excellent source of vitamin A and antioxidant), and Purple Haze (bright purplish-red roots with bright orange interior and a sweet flavor; cooking will cause the color to fade).
-How to use: can be used raw as carrot sticks, grated in salads or juiced; steamed or sautéed, in stews, soups, casseroles, stir-fries
-How to store: refrigerate dry and unwashed roots in plastic bag for up to 2 weeks

CAULIFLOWER (Romanesco): lime green, spiraled heads with pointed, spiraled pinnacles; crisp and mild; vary in size from small to medium.
-How to use: Raw for salads and dips, steamed, sautéed, or roasted.
-How to store: Sweetest and best when used within a week when stored in the refrigerator, but can last up to 2 weeks.

FRESH HERBS: Please keep in mind that these herbs have been through some freezing temperatures and have bounced back, but may not be in supreme “summer” shape though the delicious oils and aromas are still in tact. All will receive Sage (an aromatic herb from an evergreen shrub in the mint family with long, narrow, grayish-green leaves; a musky aroma and a warm and spicy taste; perfect for Thanksgiving stews, breads, butters, and teas, roasted in vegetables), Parsley (curly or flat, dark green leaves; high in vitamins A and C, and other minerals, such as iron; especially good in omelets, scrambled eggs, mashed potatoes, soups, pasta and vegetable dishes, as well as, sauces), AND Rosemary (pine needle-like leaves used with potatoes, bread doughs, risottos, mixed vegetables, and meat dishes, as well as in sweet dishes such as lemonade, creams, custards, and syrups).
-How to store: Place in plastic bag and store in refrigerator up to a week or put herb bunch in jar with 2 inches of water. Rosemary and Sage will dry very easily by hanging upside down in a well-ventilated and dark area for a week or two. Then break off leaves into a jar and store long-term for up to a year. Parsley can be chopped and frozen in a freezer bag for long-term storage.

KALE (Green Curly): well-ruffled, curly green leaves on green stems; this variety makes a good, roasted “kale chip” and kale salad; these bitter greens are remarkably sweeter after several frosts!
-How to use: Boil or steam until color brightens (Colors will darken or fade if overcooked, and then can be mushy, tasteless, and less nutritious); great in omelets, quiches, lasagna, casseroles, soups, stews, salads, and smoothies.
-How to store: Refrigerate unwashed in plastic bag for to 2 weeks.

LETTUCE MIX (Wildfire): 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, but needs washing.
-How to use: raw in salads, sandwiches, or (believe it or not!) use in soups.
-How to store: refrigerate in plastic bag for 3-5 days.

“Second Spring Farm’s” PARSNIPS: long, cylindrical, creamy-white roots with sweet flavor; contain small amounts of iron & vitamin C. Thanks to Reid (former 2003 Tantre intern and farmer) for providing this organic produce from “Second Spring Farm” near Traverse City. http://www.secondspringfarm.net/
-How to use: can be baked, boiled, sautéed, steamed; our favorite way to prepare them is to roast with olive oil and fresh herbs.
-How to store: refrigerate in plastic bag for up to 2 weeks.

RAINBOW DAIKON RADISHES: You will receive Alpine (the smooth, attractive roots are white with green shoulders; looks like an overgrown green carrot, but with a slightly mild radish taste; crunchy and sweet texture; good macrobiotic root that is good for the gut), K-N Bravo (looks like an overgrown carrot with internal color ranging from pale purple to white with purple streaks; roots average 8- to 9-inches by 2 1/2- to 3-inches with good, sweet, eating quality), and Red King (looks like an overgrown carrot with brilliant red skin and white inside; mild, crisp, and juicy; good, sweet, eating quality).
-How to use: excellent julienned, sliced, used in a salad or tossed with your favorite vinaigrette; good eaten fresh, cooked, or pickled
-How to store: store dry and unwashed in plastic bag in refrigerator for up to 2 weeks; can last for 2-4 months if stored in cold, moist conditions like beets.

RADISHES (Pink Beauty): pink-colored root with mild, spicy flavor that will have greens bunched with pink roots
-How to use: raw, roasted, used in soups, sliced in salads, sandwiches, or stir-fries, grated in slaws; radish greens are delicious in soups or stir-fries with lots of nutrition
-How to store: refrigerate in plastic bag/damp towel for 1-2 weeks.

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

SPINACH: crisp, dark green leaf–best eaten raw or with minimal cooking to obtain the beneficial 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

“Second Spring Farm’s” SWEET POTATOES: These are edible roots related to the morning-glory family that have dark red or orange skin with a vivid orange, moist, sweet flesh; high in vitamins A & C. Thanks to Reid (former 2003 Tantre intern and farmer) for providing this organic produce from “Second Spring Farm” near Traverse City. http://www.secondspringfarm.net/
-How to use: prepare like potatoes–baked, boiled, sautéed, fried; can be made into pies, waffles, pancakes, breads, and cookies.
-How to store: store in a cool, dark place like winter squash. Note: Do not store in plastic or in fridge, unless cooked.

WHITE HAKUREI TURNIPS and GREENS: round, smooth small roots with sweet, fruity flavor and a crisp, tender texture with greens attached. Both roots (good source of potassium, and calcium, and delicious raw!) and greens (good source of Vitamins A & C) are edible. Enjoy those greens!
-How to use: greens good in salads and soups and can be steamed or sautéed with onions; roots can be roasted, steamed, or sautéed.
-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.

INSIDE BOX #2 (1-bushel)
GARLIC (German White): a bulb of several papery white cloves with mild spicy zing; believed to help in fighting infections and bolstering the immune system. You will receive Garlic in a net bag with Onions.
-How to use: Excellent minced raw in salad dressings, sautéed and added to stir-fries, meats, vegetables.
-How to store: store for several months in a cool, dark, dry, well-ventilated place in a basket or a paper bag; if cloves begin to get soft or moldy, break off bad part, chop, and pack into small jar filled with olive oil, then refrigerate (great gift idea) or freeze.

ONIONS (Patterson): medium-large, blocky bulbs with dark yellow skin and thin necks; excellent storage onion. You will receive the Onions in a net bag with the Garlic.
-How to use: good in French onion soup, great for salads, soups, stir-fries’, sandwiches, slices, grilled.
-How to store: can last for 3 to 6 months if kept in a cold, dark place in a basket or paper bag. If any start to go soft, just cut out the bad part, chop up the rest of the onion and freeze.

POTATOES: You will receive a net bag of Carola (yellow potato from Germany; smooth, creamy texture that is good for baking or frying) AND another net bag mixed with both Red Sangre (red skinned variety with medium-sized oblong tubers; creamy white flesh that is especially delicious boiled or baked) and Adirondack Blue (round to oblong, slightly flattened tubers with blue skin and deep blue flesh; moist, flavorful flesh is superb for mashing or salads.
-How to store: keep in cool, dark place in paper bag; ideal temperature is 38-45 degrees with high humidity (80-90%). A basement or very cool closet will work.

PIE PUMPKINS: bright orange skin with dry, sweet flesh; the traditional American pumpkin was used by the New England settlers and Native Americans, several hundred years old
-How to use: Excellent for pies, muffins, cookies, cakes, breads, etc.
-How to store: store whole pumpkins at room temperature up to a month or for 2 to 3 months in moderately cool conditions (45-60 degrees with 60-75% humidity)

WINTER SQUASH: You will receive some of the following varieties:   Starry Night Acorn (a delicious acorn that stores through the holidays; unique, pixelated color pattern with attractive speckled dark green and yellow-colored skin, smooth creamy texture and sweet flavor), Butternut (light, tan-colored skin; small seed cavities with thick, cylindrical necks; bright orange, moist, sweet flesh; longest storage potential of all 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), Jester Acorn (about the size of Carnival squash, but with better eating quality; an oval, ivory-colored squash with green striping between the ribs that is tapered on both ends with small to average ribs), Confection Kabocha (gray, flattened, buttercup-size fruits; dry taste directly after harvest, but outstanding sweetness and texture after curing for a few weeks; good for long storage) , a Sunshine Kabocha (red-orange, flat-round fruit with dry, sweet, bright orange flesh; excellent for baking, mashing, and pies), Spaghetti (3-5-pounds, golden yellow, oblong, smooth, medium size with “spaghetti” (stringy) flesh; bake like squash or boil and fork out the flesh, topping the “spaghetti” flesh with your favorite sauce; mildly sweet), or Tetsukabuto (5-6 pound Japanese squash; nearly round with dark green rind, slightly mottled and ribbed; sweet and nutty flavor with yellow, thick flesh).
-How to use: bake, roast, boil or steam chunks, or until tender, 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) at 45-60 degrees with 60-75% humidity; will also store at room temperature. **Here is a great link, which offers good advice for storing winter squash: https://bonnieplants.com/library/how-to-store-winter-squash/

ON THE SIDE
“The Brinery’s” PICKLES & KRAUT: We are pleased to offer TWO jars of the Brinery’s products: 1st jar–Dilly Dally Pickles ( a 32-oz jar of traditionally fermented “half sour” pickles, with no vinegar; these pickles still got a crunch to them and are bursting with flavor and probiotics! Ingredients include: cucumber, filtered water, sea salt, garlic, flowering dill, dill seed, yellow and black mustard seed, coriander seed) and 2nd jar will be a choice of EITHER Shielding Rose Garlic Kraut (a 16-oz jar of kraut Infused with heirloom garlic, which originally was grown and inspired by Dyers Family Garlic Farm. This kraut is full-bodied and fragrant with fortifying properties as potent as this “roses’ fragrance. Ingredients include: green cabbage, filtered water, heirloom garlic, sea salt) OR Gold Ball Turnip Kraut (a 16-oz jar of kraut proudly featuring heirloom Gold Ball Turnips, which are reminiscent of the summer’s sun, with a flavor that is slightly sweet, mellow and smooth. Ingredients include: Gold Ball Turnip, green cabbage, carrot, filtered water, sea salt). The Brinery is a local foods business, specializing in naturally fermented local vegetables and operated by long time Tantré farmer alum, David Klingenberger. For more information, please visit www.thebrinery.com.
-How to use: use as a condiment with any dish, especially meat dishes, salads, roasted veggies, or sandwiches.
-How to store: Must be REFRIGERATED up to 1 year or longer depending on how you like the flavor, since it will get stronger with more age. *NOTE: These fermented products have NOT been canned, so store in refrigerator.***

***Sauerkraut Background & Recipes:  
www.timesunion.com/living/article/Sauerkraut-on-New-Year-s-a-Pennsylvania-tradition-561496.php

RECIPES

CARROT AND DAIKON SLAW (Makes 2 servings)
4 carrots, peeled and cut into 1/8 in. julienne (matchsticks)
1 six-inch daikon radish, peeled & cut into julienne
1 tsp. toasted sesame oil
2 tsp. canola oil
1 tsp. unsalted rice vinegar
1 tsp. sea salt
        Combine all ingredients in bowl, cover and let stand at least 1/2 hour. Season to taste, and serve.

MAPLE SAGE DRESSING
2 large shallots (1 red onion)
6 cloves garlic
4 Tbsp chopped, fresh sage
1 oz lemon juice
3 oz red wine vinegar
3 oz maple syrup
1 sprig rosemary
Salt and pepper, to taste
         Blend all ingredients together.  Drizzle in 2 cups of oil and about 3 ounces of water, as needed, to adjust consistency. Serve with lettuce mix or spinach salad or over steamed potatoes.

WHOLE ROASTED ROMANESCO WITH LEMON-THYME VINAIGRETTE (http://community.epicurious.com/post/whole-roasted-romanesco)
1 Romanesco cauliflower
1 lemon
2 Tbsp. olive oil
pinch of salt
1 tsp. thyme or rosemary
      Preheat oven to 375 degrees. Cut the back off the Romanesco, rinse and air dry, laying it flat on a sheet pan. Drizzle with several tablespoons of olive oil and sprinkle with sea salt. Roast for 25-30 minutes until very tender, and browned at tips. Whisk the juice of one lemon, 2 tablespoons of olive oil, a pinch of salt and 1 teaspoon of fresh thyme leaves. Drizzle over the top of the roasted romanesco, and roast for another 5 minutes.  Pull away individual florets to serve.

ROASTED BRUSSELS SPROUTS AND CAULIFLOWER WITH ORANGE (from Bon Appetit, December 2004)
1 cauliflower (about 2 lbs), cut into 1-inch florets
1 lb fresh Brussels sprouts, thawed and patted dry, halved if large
1/4 cup olive oil
1/4 cup minced onion
2 garlic cloves, minced
1 Tbsp grated orange peel
1/2 cup fresh orange juice
1/3 cup chopped fresh parsley
Orange slices
Additional chopped fresh parsley for garnish
      Preheat oven to 450 degrees. Combine first 6 ingredients in large bowl; toss to coat. (Can be made 2 hours ahead. Let stand at room temperature.) Spread vegetables on large rimmed baking sheet. Sprinkle with salt and pepper. Roast in oven until lightly browned and almost tender, stirring once, about 12 minutes. Pour orange juice over. Roast until vegetables are tender and juices evaporate, about 8 minutes. Stir in 1/3 cup chopped parsley. Transfer to serving dish; garnish with orange slices and chopped parsley.

SAUTEED HAKUREI TURNIPS AND BRAISED GREENS Serves 6-8
1 bunch Hakurei Turnips with greens
1 lb greens (such as spinach, kale, or arugula)
2 tsp oil, divide
1/2 cup chopped green onion
1/2 cup water, apple juice or white wine
1/2 tsp salt
1/4 tsp black pepper
     Cut the greens from the turnips. Wash and tear all the greens into large pieces and remove the stems. Cut the turnips into bite sized pieces. Heat 1 teaspoon of oil in a sauté pan over medium-high heat. Sauté the turnips and onion stirring or tossing occasionally until they are crispy outside and tender inside. Season with salt and pepper and remove to a warm plate. In the same pan, heat the remaining oil over medium heat. Add the washed and wet greens, and add to pan in batches. Stir and mix as they wilt. Add the wine or other liquid and cook until it is mostly evaporated. Lay the greens on a plate and arrange the warm turnips on top.

STIR-FRIED DAIKON (from Farmer John’s Cookbook: The Real Dirt On Vegetables by John Peterson) Serves 4.
2 tablespoons peanut oil
1/4 cup sliced scallions or 1 small onion
3 medium daikon or watermelon radishes, thinly sliced (3 cups)
10–12 red/pink radishes, thinly sliced
2 tablespoons water
2 tablespoons soy sauce
1 teaspoon sugar
1/4 teaspoon hot chili oil or more to taste (optional)
2 Tbsp finely chopped parsley
      Heat the peanut oil in a wok over high heat. Add the scallions; stir-fry for 30 seconds. Add the daikon and red radishes; stir-fry for 1 minute. Add the water and continue stir-frying until all the water has all evaporated. Add the soy sauce, sugar, and chili oil, mixing everything together vigorously and cooking for 30 seconds more. Immediately transfer to a serving platter. Serve hot. May garnish with finely chopped parsley. This makes a great meal with teriyaki salmon and a bowl of rice!

WINTER VEGETABLE CHOWDER (from 366 Simply Delicious Dairy Free Recipes by Robin Robertson) Serves 6
1 tsp canola oil
1/2 cup onion, chopped
1/2 cup celery, chopped
1 medium carrot, chopped
1/2 cup turnip, chopped
1 sweet potato, peeled and chopped
1 cup winter squash, peeled and chopped
1/2 cup sweet red or green pepper, chopped
1 tsp garlic, minced
3 cups vegetable stock or water
1/2 tsp minced fresh thyme, or 2 Tbsp parsley, chopped
2 cups kale (spinach, turnip green, cabbage)
1 cup unsweetened soymilk
Salt and pepper, to taste
      Heat the oil in a large saucepan over medium heat and cook onions, celery, turnip, and carrot for 5 minutes. Add sweet potato, squash, bell pepper, garlic, stock or water, and herbs. Reduce heat and simmer for 20 minutes or until vegetables are tender. Boil greens in lightly salted water for 3-5 minutes. Drain and set aside. Puree soup in a blender (or use a stick blender in saucepan) until smooth. Return to saucepan. Stir in the soymilk, cooked greens, and salt and pepper to taste. Slowly heat the soup, being very careful not to boil. Serve.

ITALIAN POTATOES WITH ONION AND ROSEMARY (from www.gardenguides.com) Makes 4 servings
2 1/4 lbs potatoes, scrubbed, and thinly sliced (about 4 cups)
1 large onion, peeled and thinly sliced (about 1 3/4 cup)
2 cloves garlic, chopped
1/3 cup dry white wine
2 Tbsp chopped fresh parsley
2 tsp chopped fresh rosemary
Salt and freshly ground black pepper, to taste
        Cook the potatoes in a microwave oven at full power for 7-8 minutes, until fork-tender. (You can also boil the potatoes for 30-35 minutes in 4 cups of water to which 2 teaspoons of salt have been added.) Set the potatoes aside until cool enough to handle. Preheat a large nonstick skillet over medium-low heat. In the hot skillet, combine the onion, garlic, and wine. Stir to combine thoroughly and cook for about 15 minutes, until the onion is very soft. Add the potatoes, parsley, and rosemary. Mix well and mash with the back of a wooden spoon to form a large pancake. Season with salt and pepper to taste. Raise the heat to medium and cook for about 15 minutes, until the potatoes are browned and somewhat crusty underneath. Position a plate upside down over the pan, flip the pancake out onto the plate so that the cooked side is up, and then slide it back into the pan. Cook for about 15 minutes more, until the second side is crusty. Serve hot.

TETSUKABUTO SQUASH PIE (from Backwoods Home Cooking)
1 9-inch unbaked pie shell
2 cups mashed or pureed, cooked pulp of Tetsukabuto squash
1/2 tsp. vanilla
10 oz. evaporated milk
1/4 cup brown sugar
2 Tbsp. unbleached flour
1/2 tsp. nutmeg
1/2 tsp. ginger
1/3 cup chopped pecans
    Thoroughly mix pulp, vanilla, and milk. Mix sugar, flour, nutmeg, and ginger together and stir into the wet mixture. Pour into the pie shell and bake in 375° oven until the middle of pie is almost firm but still sticky. Remove from the oven and sprinkle with pecans. Continue baking until a straw inserted in the center comes out clean. Entire baking time takes 40-45 minutes.

SHAVED PARSNIP SALAD WITH PARSLEY (from https://naturallyella.com/shaved-parsnip-salad) Serves 4.
1/2 to 1 pound parsnips
1/2 cup parsley (roughly chopped)
1/4 cup minced onion
3 tablespoons lemon juice
1 tablespoon apple cider vinegar
2 tablespoons olive oil
     Salt and pepper (to taste)Use a vegetable peeler to remove the peel of the parsnips. Shave thin ribbons of parsnip until you reach the core. In a large bowl, combine shaved parsnips with parsley, red onion, lemon juice, apple cider vinegar, and olive oil. Toss until well combined and add salt and pepper to taste.

MARTHA STEWART’S PUMPKIN SOUP IN A PUMPKIN (from www.recipezaar.com) 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 teaspoons kosher salt
1 teaspoon fresh sage or rosemary leaves
5 peppercorns
1 medium pie pumpkin
1/2 cup heavy cream, warmed
1 teaspoon chopped fresh, parsley
       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 350F 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. Serve hot.

PUMPKIN SPICED LATTE (from https://www.banyanbotanicals.com/info/amp/blog-the-banyan-insight/details/vata-pacifying-pumpkin-spice-latte)
1 cup unsweetened almond milk
2 tablespoons pumpkin puree
1 teaspoon coconut butter
1 date, pitted and soaked
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
Pinch of ground nutmeg
1/2 teaspoon ashwagandha powder
       In a small pot, set over low heat, warm the almond milk until just barely simmering. Remove from the heat and transfer to the container of a highspeed blender. Add the remaining ingredients and blend on high until completely smooth. Pour into your favorite mug and enjoy! 

Tip: If you have not worked with coconut butter before, it starts out completely solid and stubborn. You will want to warm the jar to soften the butter before you get the rest of your ingredients ready, otherwise your warm milk will get cold and you’ll have to start all over again.

In our newsletter, we try to give you an accurate listing of the produce in your box; however, since the newsletter is published before the harvest, we may sometimes substitute some vegetables for others. The information provided here is also published each week on our website. Also, if you’re having trouble identifying any unfamiliar produce, please look for “Veggie ID” with additional information on our website under RECIPES.

THIS WEEK’S SHARE

BRUSSELS CROWNS: these tender, savory, cabbage-flavored greens are the very tops of the Brussels sprouts plants, and taste like collard greens and kale, so can be prepared like them.
-How to use: boil or steam for 3-5 minutes without overcooking, so they are still bright green; toss with olive oil, lemon juice, salt and pepper, or a pat of butter. Prepare other ways just like kale or other hearty cooking greens.
-How to store: refrigerate for up to a week or more unwashed in a plastic bag in hydrator drawer.

CARROTS (Hercules): sweet, orange, cone-shaped roots; good eating quality and stores well.
-How to use: can be used raw as carrot sticks, grated in salads or juiced; steamed or sautéed, in stews, soups, casseroles, or stir-fries.
-How to store: remove greens from roots and refrigerate dry and unwashed roots in plastic bag for up to 2 weeks; greens may last up to a week refrigerated in plastic bag.

CELERY: tall, crisp, glossy green stalks and leaves with a strong, celery flavor; contains vitamins A, C, B-complex, and E with some other minerals; also high in fiber and sodium. *Organic celery tends to be a darker green, since it’s unblanched like commercial celery. The darker green color indicates more minerals and vitamins, but also is a bit stronger, so you may want to use a little less than you normally would.
-How to use: typically eaten raw and used in salads; ribs and leaves can be added to casseroles, soups, stews, and stir-fries.
-How to store: refrigerate in plastic bag for up to 2 weeks; can be frozen in slices on a cookie sheet and then packed into freezer bags; celery leaves can be dehydrated and added to soups or stews.

GARLIC BULB: 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, used as an expectorant or decongestant, and at least some people believe that it can ward off vampires and insects.
-How to use: minced raw in salad dressings, roasted, sautéed and added to stir-fries, meats, vegetables; make garlic butter
-How to store: fresh garlic can be stored in an open, breathable container in a cool, dark place for many months

LETTUCE MIX (Wildfire): a bag of dark reds and vibrant greens including Green and Red Oakleaf; your lettuce has been rinsed once.
-How to use: raw in salads or use in soups.
-How to store: refrigerate in plastic bag for 3-5 days.

MUSTARD GREENS (Scarlet Frills): Spicy green and red, intricately lobed and ruffled leaves with spicy, pungently sweet flavor
-How to use: deliciously beautiful in salads, garnishes, and for quick braising.
-How to store: very perishable, so use up quickly; store in plastic bag in refrigerator for up to 5 days.

CURLY PARSLEY: Everyone will receive this great, all around herb with its curly, dark green leaves, which have a strong parsley/celery flavor for use dried or fresh; high in vitamins A and C, and other minerals, such as iron,
-How to use: often used as a garnish, but especially good in omelets, scrambled eggs, mashed potatoes, soups, pasta and vegetable dishes, as well as, sauces.
-How to store: In general, store herbs upright with cut stems in 1-2 inches of water and refrigerate for up to 2 weeks or wrap in slightly dampened cloth and store in refrigerator.

SWEET PEPPERS: You will receive 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) and/or Red Knight Bell (big, blocky, thick-walled, green-to-red pepper with sweet flesh).
-How to use: can be added to salads, soups, stews, omelets, quiches, stir-fries, etc.; excellent stuffed.
-How to store: refrigerate unwashed in fridge for 1-2 weeks.

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.

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

SPINACH: crisp, dark green leaf; best eaten raw or with minimal cooking to obtain the beneficial chlorophyll, rich in of vitamin K, vitamin A, manganese, folate, magnesium, iron and a plethora of other nutrients and antioxidants.
-How to use: delicious flavor when juiced, toss in fresh salad, add to sandwiches, saute, 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: You will receive each of the following: Acorn (small, green ribbed squash with pale yellow flesh; great stuffed with rice, breading, or soups) and Spaghetti (3-5 pounds, pale yellow, oblong, smooth, medium size, only mildly sweet with “spaghetti” (stringy) flesh; bake like squash or boil and fork out the flesh, topping the “spaghetti” flesh with your favorite sauce; mildly sweet).
-How to use: puree cooked squash for creamy soup, or stuff squash with savory rice; good roasted; 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.

ANNOUNCEMENTS

1. ENDING EXTENDED FALL CSA NEXT WEEK: The end is drawing near. This means Oct. 26 (Wed.), Oct. 28(Fri.), and Oct. 29 (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 next week.

2. The 2nd Annual HONEYBEE NUT FESTIVAL was a huge success! Marc Boone gave away free paw paw saplings along with some paw paw and persimmons samples. Shawn Severance made hickory nut milk and celebrated the ancient nut trees on the property with a nut tree walk. Dave Szczygiel, John Langmore, and Robyn Burnham cracked black walnuts, hickory nuts, chestnuts, and hazel nuts followed with advice and conversation during our Nut Expert networking hour. Rachel Mifsud showed an impressive display of acorns and talked about how to make acorn flour followed by tasty acorn muffins and a nature hike. Mike Levine joined us for a conversation about Perennial Polyculture and Agroecology. So many interesting conversations and lots of connections! Thanks to all of our CSA members, who showed up to listen, learn, and sit by the bonfires. Please feel free to tag us on any social media photos of this day! Thanks also to Kath and John from Roos Roast who showed up and donated coffee for this event. We really appreciate our community of fellow nut lovers! Hope to see you next year!

3. THANKSGIVING CSA Registration will be opening within the next day or two! A detailed email notice will be sent to you this week after we tweak a few more details. 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 $135. This share will be available for pick up on Nov. 19 (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. More specific details coming soon.

4. LOTS OF TIME TO STILL SIGN UP for IMMUNE BOOSTER CSA: This weekly CSA is a collaborative CSA with several local farms and food businesses that you can opt in or out of each week. A new menu is updated every week on our website with registration open Mon – Wed. Pick up is from 9 AM to 12 PM every Saturday in Ann Arbor and Chelsea: http://www.tantrefarm.com/how-does-our-immune-booster-csa-work/. Still time to sign up today until midnight!

5. PICK UP TIMES & LOCATIONS REMINDERS: **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)
*MOVE Fitness & Wellness Studio (Wed)—8 AM to 10 AM (No Volunteer, so text number on sign in sheet if questions)
*Farm (Wed.)—10 AM to 7 PM (TANTRE STAFF there with some self check-in)
*Washtenaw Food Hub (Wed.)–6 PM to 8 PM (No Volunteer, so text number on sign in sheet if questions )
*Pure Pastures (Wed.)—9 AM to 5 PM (PURE PASTURES STAFF will be there with some self check-in)
*Farm (Fri.)—2 PM to 7 PM (TANTRE STAFF will be there with some self check-in)
*Ann Arbor Farmers Market (Sat.) —7 AM to 12 PM (TANTRE STAFF there the whole time—Come to the market stall)
*Washtenaw Food Hub (Sat.)—9 AM to 12 PM (RYAN and Staff there the whole time)
*Chelsea Farmers’ Market (Sat.)—8 AM to 12 PM (DEB and staff there the whole time)
*Argus-Packard (Sat)—10:30 AM to 3 PM (ARGUS STAFF there the whole time)
*HoneyBee U-pick (Sat)–8 AM to 12 PM (TANTRE STAFF will be there the whole time)
*RoosRoast-Rosewood (Sat)–9 AM to 11 AM (LIZ is there the whole time)

RECIPES

WINTER VEGETABLE CHOWDER (from 366 Simply Delicious Dairy Free Recipes by Robin Robertson) Serves 6
1 tsp canola oil
1/2 cup onion, chopped
1/2 cup celery, chopped
1 medium carrot, chopped
1/2 cup turnip, chopped
1 sweet potato, peeled and chopped
1 cup winter squash, peeled and chopped
1/2 cup sweet red or green pepper, chopped
1 tsp garlic, minced
3 cups vegetable stock or water
2 Tbsp fresh parsley, chopped
2 cups kale (or Brussels crowns)
1 cup unsweetened soymilk
Salt and pepper, to taste

Heat the oil in a large saucepan over medium heat and cook onions, celery, turnip, and carrot for 5 minutes. Add sweet potato, squash, bell pepper, garlic, stock or water, and herbs. Reduce heat and simmer for 20 minutes or until vegetables are tender. Boil greens in lightly salted water for 3-5 minutes. Drain and set aside. Puree soup in a blender (or use a stick blender in saucepan) until smooth. Return to saucepan. Stir in the soymilk, cooked greens, and salt and pepper to taste. Slowly heat the soup, being very careful not to boil. Serve.

CELERY SALAD WITH ROASTED PEPPERS AND MOZZARELLA (from Farmer John’s Cookbook by John Peterson) Serves 4-6
1 bunch celery
2 roasted green/red sweet peppers, cut into strips
4 oz mozzarella cheese, cut into strips
2 Tbsp chopped fresh parsley
6 Tbsp extra virgin olive oil
2 Tbsp freshly squeezed lemon juice
1 small clove garlic, minced (about 1/2 tsp)
1/2 tsp salt
1/4 tsp freshly ground black pepper
3 eggs, hard-cooked, sliced

Combine the celery, roasted red peppers, mozzarella, and parsley in a large bowl. Whisk together the oil, lemon juice, garlic, salt, and pepper in a small bowl. Pour the dressing over the salad; toss to coat. Cover the bowl and chill for at least 2 hours. Toss again before serving. Arrange the egg slices decoratively around the salad.

SPAGHETTI SQUASH CASSEROLE (from Moosewood Cookbook) Serves 4-6
1 spaghetti squash
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
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.

STIR-FRIED CELERY AND CARROT STRIPS (from Fast and Healthy Ways to Cook Vegetables) Serves 4-6
2-3 Tbsp salad oil
5-6 cups sliced celery, cut crosswise at an angle
2-3 cups carrots, cut in julienne (matchstick) strips
1/4 cup onion, chopped
1 Tbsp soy sauce or 1/2 tsp salt
1/4 cup toasted sliced almonds

 Heat the oil in a large skillet. Add the celery, carrots, and onions. Saute until almost tender, about 6 minutes. Stir in the soy sauce or salt and almonds. Cook and stir until celery is tender-crisp, about 2 minutes longer.

 In our newsletter, we try to give you an accurate listing of the produce in your box; however, since the newsletter is published before the harvest, we may sometimes substitute some vegetables for others. The information provided here is also published each week on our website. Also, if you’re having trouble identifying any unfamiliar produce, please look for “Veggie ID” with additional information on our website under RECIPES.

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.

CARROTS (Hercules): sweet, orange, cone-shaped roots; good eating quality and stores well.
-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: remove greens from roots and refrigerate dry and unwashed roots in plastic bag for up to 2 weeks; greens may last up to a week refrigerated in plastic bag.

U-PICK FRESH HERBS (at the farm): Due to a shortage in staff and reduced herb production, we are offering 1 free bunch of herbs for you to pick at the farm this week, especially if you can come before the heavy freeze forecast for Friday night. You may choose from the following selection: chives, mint, cilantro, dill, parsley, rosemary, sage, French sorrel, thyme or specialty basils (purple, lemon, or thai). You may come on Wednesday or Friday during normal distribution times (See Announcements #6) or please prearrange times on other days until Sunday, so someone is around to show you the Herb Garden.
-How to store: In general, store herbs upright with cut stems in 1 or 2 inches of water and refrigerate for up to 1 week or wrap in slightly dampened cloth or plastic bag and store in refrigerator.

U-PICK FLOWERS (only available for picking on the farm): We welcome you to the farm probably for the LAST TIME DUE TO A FREEZE THIS FRIDAY NIGHT to pick your flowers on any day of the week, but please contact us if it will be on other days besides Wednesdays and Fridays, so we can make sure to be around to show you where to go. This week you can pick up to 20 stems per household. You may want to bring a vase/jar to keep your flowers fresh going home, but we will have donated yogurt containers to fill with water as well. Your bouquet is part of your share, although it is always greatly appreciated when you make a donation to pay for seeds and labor. Extra bouquets cost $6/bunch for 15 stems.

LETTUCE MIX (Wildfire): a bag of dark reds and vibrant greens including Green and Red Oakleaf; your lettuce has been rinsed once.
-How to use: raw in salads or use in soups.
-How to store: refrigerate in plastic bag for 3-5 days.

MUSTARD GREENS (Scarlet Frills): Spicy green and red, intricately lobed and ruffled leaves with spicy, pungently sweet flavor
-How to use: deliciously beautiful in salads, garnishes, and for quick braising.
-How to store: very perishable, so use up quickly; store in plastic bag in refrigerator for up to 5 days.

ONIONS: You will receive any of the following Red Zeppelin (medium to large, globe-shaped bulbs with deep red color and will store for six months or more under proper conditions) and/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 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.

CHILI & SWEET PEPPERS: You will receive 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) or Shishito (sweet, mild, slender Japanese chile pepper about 2- to 4-inches with squarish end; often used in stir-fried dishes, salads, or as a pickled condiment) and/or 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) and/or Red Knight Bell (big, blocky, thick-walled, green-to-red pepper with sweet flesh).
-How to use: can be added to salads, soups, stews, omelets, quiches, stir-fries, etc.; excellent stuffed.
-How to store: refrigerate unwashed in fridge for 1-2 weeks.

POTATOES: You will receive both Red Sangre (one of the prettiest of all red skinned varieties with medium-sized oblong tubers; creamy white flesh that is especially delicious boiled or baked) and Adirondack Blue (round to oblong, slightly flattened tubers with blue skin and deep blue flesh; moist, flavorful flesh is superb for mashing or salads; very high in antioxidants!).
-How to store: keep unwashed in cool, dark place in paper bag.

RADISHES (Pink Beauty): a pink-colored root with mild, spicy flavor.
-How to use: raw, roasted, used in soups, sliced in salads, sandwiches, or stir-fries, grated in slaws; radish greens are delicious!
-How to store: refrigerate in plastic bag/damp towel for 1-2 weeks.

RAPINI: also called “Broccoli Raab” or Rabe or Rape; leafy green with 6-to 9-inch stalks and scattered clusters of tiny broccoli-like buds (some of ours don’t have buds yet, so just the leaf); traditional Italian specialty combining qualities of broccoli and mustard greens.
-How to use: used for salads or light cooking; to cook simply: clean rappini with water, oil pan, add garlic and brown. Add 1 cup of water. Put in rapini, season to taste. (Lemon may be used if desired.) Cover pan and steam for thirty minutes. Pepperoni or sausage may be added to rappini after it is fully cooked.
-How to store: wrap in dampened cloth in plastic bag for up to 1 week.

SPINACH: crisp, dark green leaf–best eaten raw or with minimal cooking to obtain the beneficial chlorophyll, as well as vitamins A and C; delicious flavor when juiced.
-How to use: toss in fresh salad, add to sandwiches, saute, 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: You will receive Butternut (light, tan-colored skin; small seed cavities with thick, cylindrical necks; bright orange, moist, sweet flesh; longest storage potential of all squash) and Acorn (small, green ribbed squash with pale yellow flesh; great stuffed with rice, breading, or soups).
-How to use: 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.

ANNOUNCEMENTS

1. VACATION HOLD or PICK UP RESCHEDULE: If you know that you are not able to pick up or need to reschedule pick up days, you can make those changes yourself by going to your Member Dashboard before Sunday of every week or email us to make changes. Please make a strong effort to PICK UP ALL OF YOUR SHARES in the next few weeks. If you miss a share pick up, it is available at the farm for the missed day and 1 day after, but please let us know ASAP, so we know what to do with your share and then we won’t have to call or text you.

2. PLANT WALK on Oct. 15 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 wishing to increase their knowledge of the local flora. Our discussion will include information about identification, methods of harvest, preparation, and use. We will explore the area and choose around 15 edible, medicinal, or otherwise useful plants and mushrooms to focus on. 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/

3. HONEYBEE NUT FESTIVAL on Oct. 16 from 10 AM – 4 PM: Celebrate the Earth and the seasons with a free, fun, outdoors event at HoneyBee U-pick (5700 Scio Church Rd, AA).   We will be cooking hickory nut milk on the campfire in the morning, learning fall foraging (root season!) and how to make acorn flour in the afternoon, nature hikes in the AM and PM, networking with local nut experts, roasting chestnuts, and helping Tantre establish a Wild Nut-centered native polyculture (hot cider and tea provided)! Register for this FREE event and receive updated details at https://www.eventbrite.com/e/free-honeybee-nut-festival-2022-tickets-425211397737

4. THANKSGIVING CSA on November 19: This CSA is NOT open for registration just yet, but we wanted to have you “save the date”. A more detailed email notice will come to you soon. 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 $135 with pick up on the Saturday before Thanksgiving in Ann Arbor, Chelsea, and Plymouth.

5. LOTS OF TIME TO STILL SIGN UP for IMMUNE BOOSTER CSA: We will continue offering this CSA throughout the winter. This weekly CSA is a collaborative CSA with several local farms and food businesses that you can opt in or out of each week. A new menu is updated every week on our website with registration open Mon – Wed. Pick up is from 9 AM to 12 PM every Saturday in Ann Arbor and Chelsea: http://www.tantrefarm.com/how-does-our-immune-booster-csa-work/. Still time to sign up today until midnight!

6. PICK UP TIMES & LOCATIONS REMINDERS: **Distribution Coordinator will be at most sites during designated times, but not all sites.
*Ann Arbor Farmers’ Market (Wed.)—7 AM to 12 PM (TANTRE STAFF there the whole time)
*MOVE Fitness & Wellness Studio (Wed)—8 AM to 10 AM (No Volunteer, so text number on sign in sheet if questions)
*Farm (Wed.)—10 AM to 7 PM (TANTRE STAFF there with some self check-in)
*Washtenaw Food Hub (Wed.)–6 PM to 8 PM (No Volunteer, so text number on sign in sheet if questions )
*Pure Pastures (Wed.)—9 AM to 5 PM (PURE PASTURES STAFF will be there with some self check-in)
*Farm (Fri.)—2 PM to 7 PM (TANTRE STAFF will be there with some self check-in)
*Ann Arbor Farmers Market (Sat.) —7 AM to 12 PM (TANTRE STAFF there the whole time—Come to the market stall)
*Washtenaw Food Hub (Sat.)—9 AM to 12 PM (RYAN and Staff there the whole time)
*Chelsea Farmers’ Market (Sat.)—8 AM to 12 PM (DEB and staff there the whole time)
*Argus-Packard (Sat)—10:30 AM to 3 PM (ARGUS STAFF there the whole time)
*RoosRoast-Rosewood (Sat)–9 AM to 11 AM (LIZ is there the whole time)

RECIPES

AUTUMN MINESTRONE (from Moosewood Restaurant Daily Special by the Moosewood Collective) Serves 6-8; makes 12 cups
2 Tbsp vegetable oil
1 cup chopped onions
2 garlic cloves, minced or pressed
2 1/2 cups peeled and cubed winter squash (such as butternut, acorn, delicata, or kabocha)
2 celery stalks, diced
1/2 cup peeled and diced carrots
2 1/2 cups cubed potatoes
1 tsp dried oregano
2 tsp salt
1/2 tsp black pepper
6 cups water
4 cup chopped cooking greens (spinach, rapini, mustard greens, etc.)
1 1/2 cup cooked (or 15 oz can) cannellini beans

 Warm the oil in a large soup pot on medium heat. Add the onions and garlic, and sauté for 5 minutes. Add the squash, celery, carrots, potatoes, oregano, salt, pepper, and water; cook for 10 minutes or until potatoes are almost done. Add the kale and beans (drained) and simmer for another 5-7 minutes, until the kale is tender and the beans are hot.

EASY RAPINI RECIPE
Clean rapini with water, oil pan, add garlic and/or onions and brown. Add 1 cup of water. Put in rapini, season to taste. (Lemon may be used if desired.) Cover pan and steam for thirty minutes. Pepperoni or sausage may be added to rapini after it is fully cooked.

RAPINI WITH SPAGHETTI (from The Victory Garden Cookbook by Marian Morash) Serves 4
1 bunch broccoli raab (rapini)
1 sweet bell pepper (optional), thinly sliced
1/2 lb spaghetti
1 Tbsp chopped garlic
6 Tbsp olive oil
2 cups water or chicken stock
2 Tbsp butter
Salt and freshly ground pepper, to taste
Parmesan cheese

Wash and peel broccoli raab, and cut into 2- to 3-inch pieces; set aside. Break spaghetti into 2- to 3-inch pieces. In a large saute pan, cook garlic in oil for 1 minute.  Add pepper slices, cook slightly, and stir in raab, spaghetti, and water or stock.  Cover and cook over medium heat, stirring frequently, for approximately 10 minutes, adding additional water if necessary. When broccoli raab is tender, and spaghetti cooked, remove the cover, reduce any pan liquids, and stir in butter.  Season to taste and serve with Parmesan cheese. 

CURRIED GREENS AND POTATOES (from Eating Well is the Best Revenge by Marian Burros) Serves 2
1 lb (16 oz) potatoes (tiny or in chunks)|
1 lb (16 oz) mixed greens (mustard, rapini, arugula, radish tops, kale)
1 or more clove(s) of garlic
1 tsp olive oil
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp turmeric
1/4 (or less) teaspoon hot pepper flakes or cayenne pepper
2 cups canned, crushed, no salt tomatoes

Scrub, but do not peel potatoes. Boil or steam for 17-20 minutes until tender. Trim tough stems from greens, wash well, tear or slice into small pieces. Mince garlic: use a 1/2 teaspoon of salt to help mincing. Heat oil in pan, add greens and garlic. When greens begin to soften, add spices and tomatoes, reduce heat and continue to cook. Drain potatoes and cut into bite size pieces. Add to the greens and continue to cook over low heat to blend flavors. Here is where you use all those dark green outer leaves of curly endive, frisee, escarole, romaine, and other greens that are loaded with character.

Note: Choose any combination of greens and serve with crusty bread.

We try to keep the printed newsletter to a 2-page maximum, which means that we won’t list all the share items’ descriptions every week, but refer you to previous newsletters for information on items that have already appeared in your shares. In our newsletter, we try to give you an accurate listing of the produce in your box; however, since the newsletter is published before the harvest, we may sometimes substitute some vegetables for others. **Also, if you’re having trouble identifying any unfamiliar produce, please look for “Veggie ID” with additional information on our website under CSA INFO or under RECIPES.

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

THIS WEEK’S SHARE

ARUGULA: known as “wild rocket” with more deeply lobed leaves and a more pungent flavor; an aromatic, bright salad green with a peppery mustard flavor. See Week 1 newsletter for usage and storage tips.

NORTHEASTER GREEN BEANS: also known as Italian or Romano beans; huge, wide, flat, buttery, 8 inch long pods with delicious, rich, sweet flavor; they are good sources of fiber and vitamin C. See Week 16 newsletter for usage and storage tips.

YELLOW BEANS (Rocdor): long, slender, yellow bean; meaty, firm texture and no watery taste). See Week 11 newsletter for usage and storage tips.

BROCCOLI: deep emerald green, tiny buds that are clustered in a head on top of stout, edible stems; high in vitamins A, C, calcium, potassium, and iron; known as an anti-cancer vegetable. See Week 4 newsletter for usage and storage tips.

CARROTS: You will receive Romance (blunt-tipped, deep orange roots with impressive flavor for a summer-harvested carrot) OR Red Dragon (beautiful magenta-red, smooth, thin skin and broad, Chantenay-type shoulders with orange internal color and yellow core). See Week 5 newsletter for usage and storage tips.

SWEET CORN (Cadence): Long, beautiful, bicolor ears with 2″ diameter and improved quality for the late season; great for fresh eating and freezing. See Week 11 newsletter for usage and storage tips.

U-PICK FLOWERS (only available for picking on the farm): We welcome you to the farm to pick your flowers on any day of the week, but please contact us if it will be on other days besides Wednesdays and Fridays, so we can make sure to be around to show you where to go. This week you can pick up to 20 stems per household. You may want to bring a vase/jar to keep your flowers fresh going home, but we will have donated yogurt containers to fill with water as well. Your bouquet is part of your share, although it is always greatly appreciated when you make a donation to pay for seeds and labor. Extra bouquets cost $6/bunch for 15 stems.

GARLIC: a bulb of several papery white cloves; believed to help in fighting infections, cancer prevention, bolstering the immune system, and lowering blood pressure. See Week 7 newsletter for usage and storage tips.

SWEET & CHILI PEPPERS: You will receive any combination of the following– Red Knight Bell (big, blocky, thick-walled, “green or changing to red” pepper), Heart Pimento (ribbed, flattened fruit with red, thick, sweet, delicious flesh; good for stuffing, in salads, and for cooking), Eros Bell Pepper (golden yellow mini bell: slightly tapered fruits are a great snack size, a vg. 2″ x 1 3/4″, with a sweet and slightly fruity flavor), Carmen (6-inch long, tapered deep red fruit; sweet taste in salads and when roasted and fully red-ripe), Cornitos (exceptionally sweet, smaller versions of Carmen, but can be bright yellow or red when ripe; “bull’s horn” pepper type), Shishito (sweet, mild, slender Japanese chiles about 2- to 4-inches with squarish end; often used in stir-fried dishes, salads, or as a pickled condiment). See Week 12 newsletter for usage and storage tips.

POTATOES (Butte): You will receive a russet baker that is highest in vitamin C and protein; great baked, mashed or fried. See Week 7 newsletter for usage and storage tips.

U-PICK RASPBERRIES (only available at Honey Bee U-pick in Ann Arbor): The fall, red raspberries have been ripening and now are finally ready and plentiful to be picked! If you are able to come to our Honey Bee U-pick site (5700 Scio Church Rd.) at the corner of Zeeb and Scio Church Roads in Ann Arbor, we are inviting you to pick 1 pint as part of your share for FREE (and you can pick 1 pint for someone else less able-bodied, if you like). If you are less able-bodied with an injury or the inability to bend or walk very well, please PREORDER your 1 pint one day ahead to pick up at the Honey Bee U-pick this week on Sat. (9/24) or Sun. (9/25) or at the Farm in Chelsea on Fri. (9/23) or the Chelsea Farmers Market on Sat (9/24) this week. U-pick pints are $6/pint or Already Picked are $4/half pint (if we have enough staff to pick them to have on hand).

SHALLOTS (Matador): French, half-long style shallot with classic teardrop shape, reddish-copper skin, and white flesh; richer, sweeter and milder flavor typically than onions
-How to use: good pickled, raw, roasted; excellent caramelized and in vinaigrettes; https://www.saveur.com/article/-/shallot-recipes/
-How to store: store the shallots in a paper or mesh bag in a cool, dry location for six months or longer.

TOMATOES: The tomatoes are winding down, so this week you will receive a small mix of Tomatoes of Green Zebra (ripe as a green fruit with a yellow blush and darker green stripes; delicious, tangy salad tomato; beautiful sliced into wedges for salads), Verona (similar to Juliet, but with even tastier, somewhat plumper, deep red “cocktail plum” fruits; good in sauces and in salads), Clementine (tangerine-colored, oval-round fruits; appealing, sweet-tart flavor; exceptional when halved and roasted). See Week 9 newsletter for usage and storage tips.

WINTER SQUASH (Delicata): light, tan-colored skin; small seed cavities with thick, cylindrical necks; bright orange, moist, sweet flesh; longest storage potential of all squash. See Week 15 newsletter for usage and storage tips.

ANNOUNCEMENTS

1. “EXTENDED FALL CSA” SHARE REGISTRATION IS OPEN: We are offering an Extended Fall CSA Share for $150 for 4 weeks starting the week of October 2-8 and ending the week of October 23-29. In order to receive all 4 shares, please register online anytime before Sept. 24 at https://tantrefarm.csaware.com/extended-fall-csa-2022-C24117. Please go to our website for more information.

2. ENDING SUMMER CSA DATES: NEXT WEEK is our LAST WEEK for the Summer CSA. That means Sept. 28 (Wed.), Sept. 30 (Fri.), and Oct. 1 (Sat.) are the last distribution days for our Summer Shares.

3. PLANT WALK ON SATURDAY, Oct.15, from 4-6 PM: We are hosting a leisurely plant walk at Tantre Farm for 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 wishing to increase their knowledge of the local flora. Our discussion will include information about identification, methods of harvest, preparation, and use. We will explore the area and choose around 15 edible, medicinal, or otherwise useful plants and mushrooms to focus on. 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. HIRED HELP STILL NEEDED: We are looking for additional help for the rest of the summer and into the fall. We are looking for part-time and full-time workers who are interested in getting their hands dirty and enjoy healthy, hearty, hard work. We provide home-cooked lunches every day with food from the farm. Room and board are available for full time work, and part time work is available as well for an hourly wage. Please fill out an application at https://www.tantrefarm.com/internships/.

5. WANTED: TOMATO PICKERS!! Is there anyone interested in helping us pick the last of the tomatoes any weekday morning for the next few weeks, but especially on Mon, Tues, Thurs, and Friday anytime from 7 – 11:30 AM? You may volunteer or we are able to pay $10/hr AND you can take home a few tomatoes.

6. U-PICK RASPBERRY PATCH OPEN SATURDAY and SUNDAY: We will be open this Saturday and Sunday from 8 AM-4 PM. U-pick is $6/pint and $4/half pint for Already Picked Raspberries. To keep informed go to https://www.tantrefarm.com/tantre-farm-raspberry-u-pick.

7. STILL PLENTY OF BOXES AVAILABLE FOR OUR IMMUNE BOOSTER CSA THIS WEEK: Please feel free to sign up for our weekly, collaborative CSA share if you would like to supplement your box or give it as a gift. The menu is updated on our website every Monday – Wednesday http://www.tantrefarm.com/how-does-our-immune-booster-csa-work/. Still time to sign up this week for a share!

8. PICK UP TIMES & LOCATIONS REMINDER:
*Ann Arbor Farmers’ Market (Wed.)—7 AM to 12 PM
*MOVE Fitness & Wellness Studio (Wed)—8 AM to 12 PM
*Farm (Wed.)—10 AM to 7 PM
*Washtenaw Food Hub (Wed.) –6 PM to 8 PM (Hub Farm Market open during this time!)
*Pure Pastures (Wed.)—9 AM to 11 AM
*Farm (Fri.)—2 PM to 7 PM
**Community High School CHANGED TO AA FARMERS MARKET (Sat.) —7 AM to 12 PM
*Washtenaw Food Hub (Sat.)—9 AM to 12 PM
*Chelsea Farmers’ Market (Sat.)—9 AM to 12 PM
*Argus-Packard (Sat) 10:30 AM to 3 PM
*RoosRoast-Rosewood (Sat)–9 AM to 11 AM
*HoneyBee U-pick (Sat)–8 AM to 12 PM

RECIPES

SAUTEED GREEN BEANS WITH PICKLED SHALLOTS (from https://www.saveur.com/article/recipes/sauteed-green-beans-with-pickled-shallots/)
4 shallots, sliced 1/4″ thick
1 cup red wine vinegar
2 tbsp. kosher salt, plus more to taste
2 tbsp. sugar
1 tsp. coarsely ground black pepper, plus more to taste
5 bay leaves
5 sprigs thyme
2 lb. green beans, trimmed and cut into 2″ pieces
3 tbsp. olive oil
3 tbsp. unsalted butter

 Place shallots in a bowl. Bring vinegar, salt, sugar, pepper, bay leaves, thyme, and 1 cup water to a boil in a 2-qt. saucepan; pour over shallots and let sit 1 hour, then drain, reserving 1/4 cup pickling liquid. Bring a large pot of salted water to a boil. Add beans; cook until crisp-tender, 5–7 minutes, and drain. Heat oil and butter in a 12″ skillet over medium-high heat. Add shallots, beans, salt, and pepper; cook until golden, 3–5 minutes. Stir in reserved pickling liquid.

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, 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.

We try to keep the printed newsletter to a 2-page maximum, which means that we won’t list all the share items’ descriptions every week, but refer you to previous newsletters for information on items that have already appeared in your shares. In our newsletter, we try to give you an accurate listing of the produce in your box; however, since the newsletter is published before the harvest, we may sometimes substitute some vegetables for others. **Also, if you’re having trouble identifying any unfamiliar produce, please look for “Veggie ID” with additional information on our website under CSA INFO or under RECIPES.

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

THIS WEEK’S SHARE

ARUGULA: known as “wild rocket” with more deeply lobed leaves and a more pungent flavor; an aromatic, bright salad green with a peppery mustard flavor. See Week 1 newsletter for usage and storage tips.

GREEN BEANS (Jade): long, slender, deep green, filet bean. See Week 14 newsletter for usage and storage tips..

CARROTS: You will receive Romance (blunt-tipped, deep orange roots with impressive flavor for a summer-harvested carrot) OR Red Dragon (beautiful magenta-red, smooth, thin skin and broad, Chantenay-type shoulders with orange internal color and yellow core). See Week 5 newsletter for usage and storage tips.

SWEET CORN (Vision): exceptionally tender, super sweet, yellow ears; great for fresh eating and freezing. See Week 11 newsletter for usage and storage tips.

U-PICK FLOWERS (only available for picking on the farm): We welcome you to the farm to pick your flowers on any day of the week, but please contact us if it will be on other days besides Wednesdays and Fridays, so we can make sure to be around to show you where to go. This week you can pick up to 18 stems per household. You may want to bring a vase/jar to keep your flowers fresh going home, but we will have donated yogurt containers to fill with water as well. Your bouquet is part of your share, although it is always greatly appreciated when you make a donation to pay for seeds and labor. Extra bouquets cost $6/bunch for 15 to 20 stems.

GARLIC: a bulb of several papery white cloves; believed to help in fighting infections, cancer prevention, bolstering the immune system, and lowering blood pressure. See Week 7 newsletter for usage and storage tips.

KALE (Green Curly): well-ruffled, curly green leaves on green stems; this variety makes a good, roasted “kale chip”. See Week 3 newsletter for usage and storage tips.

LETTUCE (Tropicana): Large, bright green heads with thick crumpled leaves; excellent in salads and sandwiches. See Week 1 newsletter for usage and storage tips.

ONIONS: You will receive any of the following Ailsa Craig Exhibition (a huge, sweet, mild, yellow-skinned, heirloom onion that is well known by British gardeners who grow show-size onions), Red Long of Tropea (specialty variety of tall, elongated, red bulbs traditionally grown in Mediterranean Italy and France), OR Cipollini (a traditional Italian onion known for its flat, oval shape and delicately mild, sweet flavor; ranges in size from 1-3 inches; used for pickling and to season a wide variety of dishes and especially good grilled on a skewer). See Week 7 newsletter for usage and storage tips.

CHILI & SWEET PEPPERS: You will receive 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) and 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) and/or Red Knight Bell (big, blocky, thick-walled, green-to-red pepper with sweet flesh). See Week 12 newsletter for usage and storage tips.

POTATOES: You will receive Carola (yellow potato from Germany; smooth, creamy texture that is good for baking or frying) and/or Red Sangre (one of the prettiest of all red skinned varieties with medium-sized oblong tubers; creamy white flesh that is especially delicious boiled or baked) and/or Adirondack Blue (round to oblong, slightly flattened tubers have glistening blue skin enclosing deep blue flesh; moist, flavorful flesh is superb for mashing or salads; very high in antioxidants!). See Week 7 newsletter for usage and storage tips.

TOMATOES: You will receive any of the following– a mix of tomatoes of Green Zebra (ripe as a green fruit with a yellow blush and darker green stripes; delicious, tangy salad tomato; beautiful sliced into wedges for salads) and Verona (similar to Juliet, but with even tastier, somewhat plumper, deep red “cocktail plum” fruits; good in sauces and in salads), AND HEIRLOOMS –Cherokee Purple (heirloom, medium-large, flattened globe fruit with color as dusky pink and greenish blush), Brandywine (large, heirloom, beefsteak tomato with a deep pink skin and smooth red flesh), or Striped German (very large, meaty, 1-2 lb fruit with red-yellow stripes and dense, juicy, red-yellow streaked flesh; excellent sweet, complex flavors), AND Geronimo Slicers (a beefsteak slicer variety; fruits are very large, firm, nice red color and good taste). See Week 9 newsletter for usage and storage tips.

WINTER SQUASH (Spaghetti): 2-3 pounds, golden-yellow, oblong, smooth, medium size with “spaghetti” (stringy) flesh; bake like squash or boil and fork out the flesh, topping the “spaghetti” flesh with your favorite sauce; mildly sweet.
-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; good in soups or stews; add small amounts to yeast breads, muffins, cookies, pies, oatmeal, etc.
-How to store: keep dry at room temperature.

ANNOUNCEMENTS

1. “EXTENDED FALL CSA” SHARE REGISTRATION IS OPEN: We are offering an Extended Fall CSA Share for $150 for 4 weeks after the Summer Share is over. This will begin the week of October 2-8 and the last distribution will be the week of October 23-29. Our Fall Share will give you an opportunity to receive many varieties of fall produce from Tantre Farm. In order to receive all 4 shares, please register online anytime before Sept. 24 at https://tantrefarm.csaware.com/extended-fall-csa-2022-C24117. Please go to our website for more information.

2. ENDING SUMMER CSA DATES:  The end is drawing near for Summer CSA. This is just a reminder that our summer shares are ending in just a few weeks. That means Sept. 28 (Wed.), Sept. 30 (Fri.), and Oct. 1 (Sat.) are the last distribution days for our Summer Shares.

3. U-PICK BASIL AVAILABLE:  If you haven’t made PESTO yet or dried or frozen your basil leaves, then you are in luck! We will not be providing basil anymore this summer, since the storm last week knocked down some of our basil, so it’s time consuming for us to harvest for all of you, but If you are interested in clipping some of your own basil, it will be $3/lb. Please call ahead if you plan to pick on other days besides Farm Distribution Days (Wed. and Fri.), so we can make sure someone is around to help you. The basil field location is posted on the map outside the Distribution Shed, and there is a scale in the shed.

4. HIRED HELP STILL NEEDED:   We are looking for additional help for the rest of the summer and into the fall. Some of our summer crew were students and they are heading back to school, so we are short-handed going into the fall. We are looking for part-time and full-time workers who are interested in getting their hands dirty and enjoy healthy, hearty, hard work. We provide home-cooked lunches every day with food from the farm. Room and board are available for full time work, and part time work is available as well for an hourly wage. Please email us or fill out an application from our website at https://www.tantrefarm.com/internships/.

5. WANTED: TOMATO PICKERS!! Is there anyone interested in helping us pick tomatoes any weekday morning for the next few weeks, but especially on Mon, Tues, Thurs, and Friday anytime from 7 – 11:30 AM? You may volunteer or we are able to pay $10/hr AND you can take home a few tomatoes.

6. ALREADY PICKED TOMATOES and CORN AVAILABLE FOR SALE:  We have many tomato varieties 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.
-Already Picked Tomatoes ($1.50/lb) – $30/half bushel (20 lbs)
-Already Picked Sweet Corn – $5/half doz or $10/dozen

7. U-PICK RASPBERRY PATCH OPEN SATURDAY and SUNDAY:  We will be open this Saturday and Sunday from 8 AM-4 PM. U-pick is $6/pint and $4/half pint for Already Picked Raspberries. To keep informed go to https://www.tantrefarm.com/tantre-farm-raspberry-u-pick.

8. STILL PLENTY OF BOXES AVAILABLE FOR OUR IMMUNE BOOSTER CSA THIS WEEK:   Please feel free to sign up for our weekly, collaborative CSA share if you would like to supplement your box or give it as a gift. The menu is updated on our website every Monday – Wednesday http://www.tantrefarm.com/how-does-our-immune-booster-csa-work/. Still time to sign up this week for a share!

9. PICK UP TIMES & LOCATIONS REMINDER:
*Ann Arbor Farmers’ Market (Wed.)—7 AM to 12 PM
*MOVE Fitness & Wellness Studio (Wed)—8 AM to 12 PM
*Farm (Wed.)—10 AM to 7 PM
*Washtenaw Food Hub (Wed.) –6 PM to 8 PM (Hub Farm Market open during this time!)
*Pure Pastures (Wed.)—9 AM to 11 AM
*Farm (Fri.)—2 PM to 7 PM
**Community High School CHANGED TO AA FARMERS MARKET (Sat.) —7 AM to 12 PM
*Washtenaw Food Hub (Sat.)—9 AM to 12 PM
*Chelsea Farmers’ Market (Sat.)—9 AM to 12 PM
*Argus-Packard (Sat) 10:30 AM to 3 PM
*RoosRoast-Rosewood (Sat)–9 AM to 11 AM
*HoneyBee U-pick (Sat)–8 AM to 12 PM

RECIPES

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 tablespoon fresh basil, minced
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.

SWEET PEPPER SAUCE (from The Victory Garden) Makes around 3 cups
1 1/2 lb sweet red peppers, roasted
2 Tbsp olive oil
1 cup chopped onions
1/4 cup chopped celery with leaves
1 tsp minced garlic
1 1/2 cups chopped tomatoes
1/2 tsp thyme
Salt and freshly ground pepper, to taste

 Peel the peppers, if desired. Cut into strips. Heat the oil and saute the onions and celery until wilted and golden. Add the garlic and cook 30 seconds, then stir in peppers, tomatoes, and thyme. Season with salt and pepper. Cover the pan and cook 5 minutes; uncover and simmer 15-30 minutes or until thickened. The cooking time depends upon the juiciness of the tomatoes. Puree smooth in the blender, food processor, or food mill. Serve with cooked vegetables, eggs, fish, or poultry.