Tantre Farm CSA Newsletter THANKSGIVING SHARE November 18, 2023

HAPPY THANKSGIVING, EVERYONE!

The other day someone noticed that the colors of a woolly bear caterpillar were almost completely light rust brown with none of the usual 13 black bands, which supposedly according to ancient, woolly bear folklore, indicate a warm winter. Whether the winter is warm as the woolly bear might suggest or cold because of some arctic inversion, we will not have much choice in the matter for these next few months. Sometimes we actually hope for some of the frigid temperatures of winter to force ourselves to slow down, to find more time for quiet contemplation whether outside walking or skiing while traversing the leafless landscape or snuggling inside next to a warm fire. It is a time to go inward, to quiet our actions and our mind, to help us attain more peace and balance between our heart and our brain. It is an important time for dreaming and planning for next year, similar to the brown caterpillar dreaming of metamorphizing into an Isabella Tiger Moth when the warmth of spring comes back to the land. 

An important part of this inward winter equanimity is creating delicious, simple salads, soups, stews, hot dishes, and baked goods that warm our house and our insides. We are pleased to have so many people choose this Thanksgiving Share of local, seasonal vegetables, and through celebrating this contemplative season, we hope you too will find a refuge of nutrition, flavor, and connection. We are very thankful to all of our farm crew, the men and women, who have shared the hard work this season. So many people have helped in so many ways, and it’s been an enjoyable season with the mild weather and good rainfall. This is such a wonderful time of year to feel nurtured and valued by each other in the sharing of meals together.  

The vegetables for this bountiful distribution have been compiled into 2 big BOXES, so please make sure that you take 1 brown box and 1 white box. We will also have a choice of a spotted Romanesco Cauliflower (see explanation below) on the side at the Farm, the AA Farmers Market, and at the Washtenaw Food Hub, 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 to keep. You can also return them at anytime to the Farm, the Washtenaw Food Hub, or the Ann Arbor Farmers Market throughout the rest of 2023. 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 2023 Tantre Farm Crew

ANNOUNCEMENTS
1. BLACK FRIDAY PLANT WALK at Tantre Farm – Nov. 24 from 11 AM -1 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. NO IMMUNE BOOSTER CSA and NO WASHTENAW FOOD HUB FARM MARKET on Nov. 25:  We are taking a little break from the Immune Booster CSA and are closing the Hub Farm Market on the Saturday following Thanksgiving. Hopefully most of you will stock up on holiday feasting items this coming Saturday at Agricole Farm Stop and the Hub Market, and will have plenty of Thanksgiving leftovers!  We will be back in action for our next Immune Booster menu on Sunday, Nov. 26, regarding Tantre Farm’s Immune Booster CSA Share, Week 173, for pick up on Dec. 2 with all kinds of delicious local food!  We will continue offering our collaborative, weekly IMMUNE BOOSTER CSA (http://www.tantrefarm.com/how-does-our-immune-booster-csa-work) throughout the winter.

3. MORE ITEMS AT THE FOOD HUB MARKET: Over the next few months we will continue adding new items gradually to the Hub Market.  This weekend Harvest Kitchen will be supplying more pot pies and their popular, frozen lasagna.  Fluffy Bottom Farms will have yogurt, feta cheese, and different kinds of hard cheeses.  Zingerman’s Bakehouse will be providing 4 different varieties of bread.  Zingerman’s Creamery has extra cream cheese and pimento cheese spreads available. The Brinery has replenished their kimchi jars and well-loved, pickled carrots along with a few more tempeh products. Elder Farms from Milan is supplying free-range, USDA certified eggs this week.  Hope you plan on taking some extra time to walk around the market and see if we can help replenish your pantry before your Thanksgiving meal. 

4. 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. 22, 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.

5. SUMMER CSA 2024 & SAFE LISTS: Registration for the Summer CSA of 2024 will open in mid 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 routinely there as well.
WHAT’S PART OF YOUR SHARE?

INSIDE BOX #1 (1-bushel)
BEETS (Red Ace): round, smooth, deep red roots with sweet flavor.
-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: 1 quart 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.

“Second Spring Farm’s” ORGANIC RAINBOW CARROTS: A carrot is a root, whose skin color can be white, red, purple, or yellow, but more commonly known for their bright orange color; high in all kinds of various nutrients based on their color. Thanks to our former intern (2003)-turned-farmer, Reid Johnston, owner of Second Spring Farm from Cedar, MI. http://www.secondspringfarm.net/
-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. We decided to put this cauliflower on the side for some locations, because we found that some of them had developed a black spotting that unfortunately occurs with too much moisture and warm conditions. We were not expecting it to invade one of our favorite cauliflowers, so we thought you might appreciate the choice of taking it or leaving it, so it doesn’t all go to the pigs. Most of this spotting is only on the surface, so can easily be cut off. We were able to put some in the boxes at Pure Pastures, Agricole, and our Private Location, so if you don’t see an extra large box of cauliflower on the side at your location, then you will find it in your share box. Thank you for your understanding of Mother Nature and her unpredictable waving of the black speckle wand! Great in soups!!
-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 probably cook this sooner than later.

FRESH HERBS: Please keep in mind that these herbs have been through some hard freezing temperatures and have bounced back, but may not be in supreme “summer” shape though the delicious oils and aromas are still in tact. You 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) AND Parsley (Most of you will receive Curly and a few of you will receive Italian Flat. Parsley has 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).
-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. 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: You will receive 1 bunch of Green Curly (well-ruffled, curly green leaves on green stems; this variety makes a good, roasted “kale chip” and kale salad) AND 1 bunch Red Curly (well ruffled, red leaves with red stems; gets redder after a frost). These bitter greens are remarkably sweeter after several frosts!
-How to use: Boil or steam until color brightens; great in omelets, quiches, lasagna, casseroles, soups, stews, salads, and smoothies.
-How to store: Refrigerate unwashed in plastic bag for 1 to 2 weeks.
POTATOES: You will receive a net bag of Carola (yellow potato from Germany; smooth, creamy texture that is good for baking or frying)
-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.
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; sweet with a mild kick), 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.
WATERMELON RADISHES: an heirloom Chinese variety of Daikon radishes; large, round root 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.
“The Brinery’s” PICKLES & KRAUT: We are pleased to offer TWO jars of the Brinery’s products: 1st jar will be Stimulus Package Sauerkraut (The first kraut ever fermented at The Brinery embraces Old World traditions and flavors. The brightness of crisp cabbage mingles with the sweet warmth of caraway seeds in this classic. Ingredients include green cabbage, filtered water, sea salt, caraway seed) and 2nd jar will be Root 31 Turnip and Beet Pickles (A beautifully pink, garlicky and thinly-sliced turnip pickle is a delight to behold. They will enliven any dish, from salad to a cheese plate. Ingredients include turnips, beets, garlic, 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
SPINACH: You will receive a bag of crisp, dark green leaf; good source of 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
TURNIPS: You will receive White Hakurei (round, smooth small roots with sweet, fruity flavor; roots are a good source of potassium, calcium, and delicious raw in a salad) and Purple Top (traditional, Southern U.S. variety with smooth, round roots with white below the soil line and bright purple above).
-How to use: roots can be roasted, steamed, or sautéed; great in soups, pasties, mashed with potatoes.
-How to store: roots can last up to 1-2 weeks in refrigerator.
INSIDE BOX #2 (1 5/8-bushel – brown box)

GARLIC (Chesnock Red): a Purple Stripe variety of garlic with excellent flavor, especially when roasted, giving garlicky sweetness to cooked dishes, without overwhelming heat; garlic is believed to help in fighting infections and bolstering the immune system.
-How to use: excellent minced raw in salad dressings, sautéed and added to stir-fries, meats, vegetables, soups, stews.
-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.
“Second Spring Farm’s” ONIONS (Patterson): medium-large, blocky bulbs with dark yellow skin and thin necks; excellent storage onion. Thanks to Reid (former 2003 Tantre intern and farmer) for providing this organic produce from “Second Spring Farm” from Cedar, MI. http://www.secondspringfarm.net/
-How to use: good in French onion soup, great for salads, soups, stirfries, 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 in bags.
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 ago
-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)
“Second Spring Farm’s” ORGANIC SWEET POTATOES: 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 our former intern (2003)-turned-farmer, Reid Johnston, owner of Second Spring Farm from Cedar, MI.
-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.
WINTER SQUASH: You will receive most of the following varieties: Acorn (small, green ribbed squash with pale yellow flesh; great stuffed with rice, breading, or soups), 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), Carnival (multicolor Sweet Dumpling with colorful patches and flecks of dark and light green, orange, and yellow; sweet flesh and edible skin), Chirimen (a traditional kabocha, Japanese Yokohama-type squash; bronze-orange skin with flesh deep orange, moist, sweet), Delicata (small, oblong, creamy yellow 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, yellow ivory-colored squash with green striping between the ribs that is tapered on both ends with small to average ribs), Sweet Dumpling (small 4-inch diameter, coloring is like the “Delicata”, but round, flat-topped shape; makes a great bowl for stuffing with rice, breading, or soups), or Tetsukabuto (5-6 pound Japanese squash; nearly round with dark green rind, 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/
RECIPES

TANTRÉ FARM SLAW (A simple, easy salad!) Serves 4.
2 medium beets, grated
3 large carrots (any color), grated
1 watermelon radish, grated
1-2 white salad turnips, grated
sesame or sunflower seeds, toasted
2 tsp. olive oil
2 tsp. lemon juice
salt and pepper to taste

Grate vegetables into a bowl. Chop onion, if desired, and add to bowl. Toast sesame or sunflower seeds. Add when cooled. Add olive oil and lemon juice as a salad dressing to suit your taste. Be careful of too much liquid. The tartness of the lemon should be prominent. Serve immediately or marinate for a few hours in the refrigerator. Variations: Add shredded cauliflower, Brussels sprouts, daikon radish, chopped parsley, etc.

MAPLE SAGE DRESSING
2 large shallots
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.


REDBOR KALE WITH RED BEANS, CILANTRO, AND FETA CHEESE (from Local Flavors by Deborah Madison) Serves 4
1 1/2 cups dried red kidney beans, soaked overnight
2 bay leaves
1/2 tsp thyme leaves
1 1/2 tsp sea salt
1 white onion, finely diced
1 large bunch red curly kale (any variety)
2 Tbsp olive oil, plus extra to finish
3/4 cup chopped cilantro, or parsley divided
3 oz feta cheese, crumbled

Drain the beans, cover with plenty of water, and bring to a boil. Remove scum from surface, then add herbs, salt, and all but 1/2 cup of the onion. Lower the heat and simmer until tender, about 1 1/2 hours. Slice the kale leaves from their stems with a knife. Chop coarsely into bite-size pieces and rinse well. Bring a few quarts water to a boil; add salt and the kale. Simmer until tender, 5-7 minutes, and then pour into a colander to drain. Heat the oil in a skillet. Add the remaining 1/2 cup onion and 1/2 cup cilantro. Cook over medium heat until the onion softens, about 10 minutes. Then add the kale and beans with enough of the cooking liquid for plenty of sauce. Simmer together for at least 10 minutes; then serve garnished with crumbled feta and the remaining cilantro.


CAULIFLOWER CHEESE CHOWDER (from Rolling Prairie Cookbook by Nancy O’Connor) Serves 4
1 Tbsp canola oil
1 medium onion, chopped
3 cloves garlic, minced or pressed
2 Tbsp. unbleached white flour
4 cups vegetable stock or water
1 medium head cauliflower, cut into small florets
2 medium potatoes, unpeeled, cut into cubes
3/4 tsp salt
1/2 cup milk
1 cup grated Cheddar cheese
Freshly ground black pepper, to taste
Freshly grated nutmeg, to taste
Snips of fresh chives or parsley for garnish (optional)

Heat oil in soup pot over medium heat. Add onion and garlic and saute until tender, approximately 10 minutes. Stir often to avoid scorching. Add flour, stirring constantly for 1 minute. Slowly add stock or water, using a whisk if necessary to avoid lumps. Add cauliflower, potatoes, and salt. Bring just to a boil; reduce heat, cover, and simmer until vegetables are tender, approximately 20 minutes. Remove about half of the cauliflower and potatoes from the pot using a slotted spoon. Set aside. Let the remaining soup cool a bit and then puree the soup in a food processor, blender, or with a hand-held blender right in the pot. Return soup to pot, and add reserved cauliflower and potatoes. Heat to a simmer. Slowly whisk in milk, then grated cheese. Heat over low heat until cheese is melted. Season with black pepper and a small amount of nutmeg. Serve embellished with a sprinkle of freshly snipped chives or parsley.

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.

AMAZING SAGE BUTTER SAUCE (from https://easysaucerecipes.com/sage-butter-sauce/)
6 Tablespoons unsalted butter (cut into pieces)
4 fresh sage leaves
1 garlic clove, minced

Melt butter in a skillet over medium heat. Once it melts and begins to bubble slightly, add garlic and stir for 1 minute. After 1 minute, add chopped sage and continue stirring for an additional 1-2 minutes. Make sure you are constantly stirring and do not step away from the pan. The butter will turn light brown and give off a rich, nutty aroma. As soon as the butter sauce browns, take it off of the heat and serve with pasta, steak, chicken, and more! This easy but flavorful brown butter sauce is ready in 5 minutes.

**NOTES: Rather than melting the whole stick of butter in the pan, cut the butter into pieces first and melt it that way. Make sure to pull the butter from the heat as soon as it starts to brown. It is easy to burn brown butter sauce. Constantly stir once the sauce starts to form solids. Don’t step away from the pan.

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)
1 cup unsweetened soymilk or regular milk
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.

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.

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
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.

GOLDEN NUGGET CUSTARD (from Capay Organic Farm CSA “Farm Fresh To You” website)
3 sweet dumpling, carnival, or acorn squashes
1 egg, beaten
1/2 cup half and half
1 tsp fresh thyme leaves (preferably) or 1/2 tsp dried thyme
4 Tbsp freshly grated Parmesan cheese
6 sprigs fresh thyme, as garnish (optional)

Preheat oven to 400 degrees. Lightly oil a baking sheet. Cut the squashes crosswise in half and scoop out and discard seeds and any stringy fibers. Trim the bottom of the squash halves so they will stand up on the baking sheet. Transfer to baking sheet, cut side up and cover each with aluminum foil. Bake the squash halves for 20-25 minutes to soften. Remove from the oven and set aside, keeping oven on. Whisk together the egg and half and half in a bowl. Add the thyme and whisk to blend. Spoon the egg mixture into the cavities of the squash, and sprinkle with the Parmesan. Bake for 20-25 minutes more, or until the squash is tender when pierced and the custard is softly set. Serve hot, garnished (if you like) with thyme sprigs.

POTATOES SAUTEED WITH SEA SALT AND FRESH SAGE (from www.grouprecipes.com) Serves 6
1 1/2 lbs potatoes unpeeled, cut in half or julienned
3 1/2 tsp coarse sea salt
2 Tbsp extra virgin olive oil
1/2 tsp freshly ground pepper
1 bunch fresh sage sprigs or leaves

Put potatoes in a saucepan and add water to cover by 2-inches. Add 2 teaspoons of the sea salt and bring to a boil. Reduce heat to medium then cover and cook 20 minutes then drain well. Heat olive oil in a large skillet over medium high heat. When oil is hot add potatoes and turn them in the oil. Sprinkle with remaining sea salt, pepper and sage. Continue to cook turning until skins are lightly golden and sage is crisp about 10 minutes. Serve hot or at room temperature.

Tantre Farm CSA Newsletter “Extended Fall CSA” #4 Oct. 22-28, 2023

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

FRESH SHELLING BEANS (Tongue of Fire): Italian heirloom shelling beans are round, ivory-tan with red streaks and stringless, red-streaked cream/green pods–eat the fresh-shelled beans, not the pods; have nutty flavor and creamy texture when cooked; can be substituted in recipes calling for Cannellini, Great Northern, or Pinto beans. See Week 2 newsletter for usage and storage tips.

BROCCOLI (Asian bunching): this Chinese specialty (also known as Kailaan or Chinese kale) is tender and sweet with a mustardy flavor; mostly dark green leaves with little broccoli buds. See Week 3 newsletter for usage and storage tips.

CARROTS (Red Dragon): beautiful magenta-purple, smooth, thin skin and broad, Chantenay-type shoulders with orange internal color and yellow core. See Week 1 newsletter for usage and storage tips.

CAULIFLOWER (Romanesco): lime green, spiraled heads with pointed, fractile pinnacles; tastes like cauliflower and broccoli
-How to use: raw for salads and dips, steamed, sauteed, 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.

GARLIC: a bulb of several papery white cloves; believed to help in fighting infections, cancer prevention, and the immune system. See Week 3 newsletter for usage and storage tips.

ITALIAN FLAT-LEAF PARSLEY: You will receive 1 bunch of this Flat leaf or Italian variety that is used primarily in cooking; flat, glossy, dark green leaves have a strong parsley/celery flavor for use dried, frozen, or fresh; high in vitamins A and C, and iron
-How to use: 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.

POTATOES (Carola): yellow potato from Germany; smooth, creamy texture that is good for baking or frying. See Week 2 newsletter for usage and storage tips.

PIE PUMPKIN: bright orange skin with dry, sweet flesh.
-How to use: excellent for pies, soups, bread, biscuits, cheesecake, pancakes, muffins, cakes, and pumpkin butter
-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).

DAIKON RADISH (K-N Bravo): looks like an overgrown purple carrot with internal color ranging from pale purple to white with purple streaks; good, sweet, eating quality.
-How to use: excellent julienned or sliced and used in a salad or sliced thin with hummus dip; good eaten fresh, cooked, or pickled.
-How to store: not as hardy as you may think, so store wrapped in plastic or a damp cloth to keep them crisp for up to 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. See Week 2 or 3 newsletter for usage and storage tips.

SPINACH: You will receive a bag of crisp, dark green leaf; 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.

CHERRY/GRAPE TOMATOES: Believe it or not, we have scrounged up some tomatoes in the hoop houses at least for the Wed. members, and hopefully for the end of the week, if they hold out well enough. You will receive any of the following: Sakura (bright-red, shiny, medium-large cherry tomato with sweet tomato flavor), Five Star Grape (bright-red, sweetest, grape tomato with excellent, sweet flavor and firm, meaty texture with few seeds and little juice) and Nova Grape (beautiful orangish-yellow grape tomato with excellent sweet flavor; firm and meaty).
-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.

SCARLET QUEEN TURNIPS and GREENS: large, flat-round, sweet, crisp, white flesh with spicy, red skin and edible greens; good source of Vitamin C, potassium, and calcium, and delicious raw!
-How to use: greens good in salads and soups and can be steamed or sautéed with leeks; 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.

WINTER SQUASH: Wed. members will receive Butternut (light, tan-colored skin; small seed cavities with thick, cylindrical necks; bright orange, moist, sweet flesh. NOTE: You will notice the butternut has some discoloration from a fungus that shows brown rings, etc. due to the cool nights and wet weather we have been having. Unfortunately, we had to reject about 80% of our crop, which went to the pigs, but saved the less damaged fruits hoping we could salvage some of the butternut goodness, since the fungus is only skin deep in most cases, so just needs to be trimmed off. The fungus doesn’t make it inedible, but just will not store well, so please trim the skin and eat within the week. It also can be cooked, scooped out, and frozen very easily to store longer. Thank you for understanding and not wasting our unsightly, but delicious butternut!) and Fri/Sat members will receive Delicata (small, oblong, creamy colored with long green stripes, only slightly ribbed; pale yellow, sweet flesh; edible skin; best eaten within 4 months of harvest. See Week 1 newsletter for usage and storage tips.)
-How to freeze: if you notice a squash is getting soft or a spot starts to rot, cook it immediately, scoop out the pulp, and freeze it in freezer bags for future use.

ANNOUNCEMENTS

1. LAST WEEK OF EXTENDED FALL CSA: This means Oct. 25 (Wed.), Oct. 27 (Fri.), and Oct. 28 (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 Will Be Opening Soon! A detailed email notice will be sent to you in the next few days. 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 $145. It will be available for pick up on Nov. 18 (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 and registration opening in the next day or two.

3. IMMUNE BOOSTER CSA STARTING UP AGAIN IN NOVEMBER: We took a break from this weekly 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. We will be sending out a survey soon to get your input as well. STAY TUNED!!

4. HONEYBEE U-PICK BARN WILL BE OPEN THIS SATURDAY FOR THE LAST TIME FOR 2023 FROM 8 AM TO 12 PM: We will be open on Oct. 28 from 8 AM-12 PM for extra Tantre produce, Elder Farms eggs, honey, and any u-pick flowers for sale, which were not blasted by the frost early Monday morning. Please also feel free to use our SELF SERVE produce wagon stand, which is open 7 days a week until the really cold weather sets in, but please use Venmo or bring exact change.

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)
*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 11 AM (JESSICA 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 (SHANNON & TANTRE STAFF there the whole time—Come to the market stall if no sign of Shannon)
*Washtenaw Food Hub (Sat.)—9 AM to 12 PM (Staff there the whole time and inside the Hub Farm Market store)
*Chelsea Farmers’ Market (Sat.)—8 AM to 12 PM (DEB and staff there the whole time)
*Argus-Packard (Sat)—9 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)

REFLECTIONS ON THE FARM
By Richard and Deb

“Their capacities were only those of flesh and blood. They talked as they worked. They joked and laughed. They sang. The work was exacting and heavy and hard and slow. No opportunity for pleasure was missed or slighted. The days and years were long. The work was long. At the end of this job the next would begin. Therefore, be patient. Such pleasure as there is, is here, now. Take pleasure as it comes. Take work as it comes. The end may never come, or when it does may be the wrong end.”
–from A NATIVE HILL by Wendell Berry

 As the Extended Fall CSA draws to an end, and we are heading into the home stretch of fall harvest, we are grateful for this work. For each other. For the time to share with each other. For the laughter. For the song. We are grateful for finding that we can work hard and make food for each other and take care of each other. Thank you for a wonderful Extended Fall CSA season filled with gratitude, community building, and a bountiful harvest. Please feel free to contact us throughout the rest of fall and winter for any storage produce or come visit us at the Ann Arbor Farmers Market Wed. and Sat., Chelsea Farmers Market (Oct. 28 is the last Saturday for Chelsea), Argus Farm Stop, Agricole Farm Stop, People’s Food Coop, and our farm market at the Washtenaw Food Hub on Sat. mornings (expanding to more days & longer hours hopefully soon) 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

TURNIP GREENS/CARROTS STIR-FRY (from “What Do You Do with This Stuff?”)
1 bunch of turnip greens
1 onion, chopped
1-2 sliced carrots and/or 1-2 turnips
Olive oil
Salt and pepper, to taste
1 Tbsp toasted sesame seed

 Wash and cut up greens. Stir-fry onion until translucent. Add the greens and cook 4-5 minutes. Add salt and pepper to taste, then add carrots. Cover and wait just long enough for carrots to heat through. Sprinkle with toasted sesame seed and serve.
Note: An alternative is to stir-fry the sliced turnips and carrots 4 minutes. Add greens and stir-fry 5 minutes. Sprinkle with grated cheese.

STIR-FRIED DAIKON (from “Rolling Prairie Cookbook” by Nancy O’Connor) Serves 3
1 Daikon radish
1 Tbsp peanut oil
1 tsp sweetener of your choice
2 Tbsp finely chopped parsley

 Scrub Daikon and cut in thin slices. Heat oil in a heavy skillet or wok over medium-high heat. Add Daikon and toss to coat with oil. Sprinkle sweetener and salt over radish slices. Cook, stirring often, until radishes are just tender–about 5 minutes. Remove from heat. Toss in parsley. Serve immediately.

PUMPKIN SMOOTHIE Makes 2 cups
1 medium banana, frozen
1 cup soymilk or plain yogurt
1/2 cup fresh pumpkin puree, baked
1/2 tsp cinnamon
1/4 tsp ground ginger
1/4 tsp allspice
1/4 tsp nutmeg
1 Tbsp maple syrup or brown sugar

 Break the banana into chunks, and place in blender or food processor with remaining ingredients. Blend until creamy-smooth. Taste and adjust spices. Pour into cups. If you like, let it firm up in the freezer for 30 minutes to 1 hour.

POTATO, GARLIC AND PARSLEY SOUP (from “The Organic Cookbook” by Renee J. Elliot and Eric Treuille) Serves 4
2 Tbsp extra virgin olive oil or butter
1 1/2 lbs potatoes, quartered and finely sliced
1 onion, finely chopped
8 garlic cloves, finely sliced
1 bunch fresh parsley, chopped
6 cups chicken or vegetable stock
1/2 cup milk or heavy cream, optional
Salt and black pepper, to taste

 Heat the oil or butter in a heavy-based pot. Add the potato slices, onion and garlic. Cook, stirring occasionally, over medium heat until the onions are softened, 10 minutes. Add half the chopped parsley and the stock. Bring to a boil. Adjust the heat, partially cover and simmer gently until the potatoes are tender, 30 minutes. Add the remaining parsley. For a creamy soup, leave to cool slightly and puree until smooth with a hand blender or a food processor. Alternatively, leave the soup chunky. Stir in the milk or cream, if using. Thin with water as needed. Add salt and pepper to taste. Ladle into warm bowls and serve hot.

GINGER PEANUT SOUP (from “How it all Vegan”) Serves 4-6
1 1/2 cups broccoli or Asian broccoli leaves, chopped
1 1/2 cups cauliflower, chopped
1 medium onion, chopped
1 Tbsp fresh ginger, grated
3 cloves garlic, chopped
1/4 tsp cayenne pepper
1/2 tsp salt
1/2 tsp pepper
2 Tbsp olive oil
3 cups vegetable stock or water
1 (28 oz) can diced tomatoes or 2 pints cherry tomatoes
5 Tbsp natural peanut butter (or nut butter)

In a large soup pot, sauté the broccoli, cauliflower, onions, ginger, garlic, cayenne, salt, and pepper in oil on medium heat until vegetables are tender. Add the stock, tomatoes, and nut butter. Reduce heat and simmer for 20 minutes, stirring occasionally.

WHITE BEAN DIP
2 cups cooked Tongue of Fire Shelling beans or 1 (15 oz) can Cannellini beans
2 cloves garlic (may use roasted garlic, if desired)
2 Tbsp fresh lemon juice
1/3 cup olive oil
1/4 cup loosely packed fresh Italian Parsley leaves
Salt and freshly ground black pepper, to taste
1 tsp dried oregano

Place the beans, garlic, lemon juice, 1/3 cup olive oil, and parsley in the work bowl of a food processor. Pulse until the mixture is coarsely chopped. Season with salt and pepper, to taste. Transfer the bean puree to a small bowl. Serve with warm pita toasts, crackers, bread, or vegetable sticks.

FRESH SHELLING BEANS WITH BUTTERED CRUMBS WITH ROSEMARY & PARSLEY (from “Bon Apetit”) Serves 4-6
2 Tbsp butter
1 cup fresh bread crumbs
1/4 cup chopped fresh parsley, packed firmly
1 Tbsp minced fresh rosemary 
Salt and pepper, to taste
1 1/2 lbs shelling beans, fresh out of their shell
2 tsp melted butter
1 Tbsp lemon juice

Melt butter in skillet over low heat. Add bread crumbs and cook, stirring constantly, until they are golden brown. Transfer to a bowl. Blend parsley and rosemary together then combine with the crumbs. Season with salt and pepper. Separately steam the beans until just tender. Remove to a warm plate and stir in the melted butter and lemon juice. Salt and pepper to taste. Top with the breadcrumb mixture and serve.

Welcome To Our Extended Fall CSA 2023 Members!

As these beautiful first days of fall begin to unfold with colorful leaves forming on many trees, we are excited to remind you that our Extended Fall CSA begins this week. You are currently signed up for this Ex Fall CSA share with the first Wed. distribution starting on Oct. 4, the first Friday distribution on Oct. 6, and the first Sat. distribution on Oct. 7. The last distribution will be the week of Oct. 22-28. Each week we will try to have 8-12 items in your share, which may include one or two items from each of the following (weather and crop dependent): Cooking Greens (kale, collards, spinach), Salad Greens (lettuce, spicy greens mix, arugula), Brassicas (broccoli, cauliflower, cabbage, Brussels sprouts), Roots (potatoes, turnips, carrots, radishes, beets), Fruiting Veggies (sweet peppers, winter squash, pie pumpkins, mushrooms), Alliums (garlic, onions).

A weekly newsletter will be sent to you early every Wednesday morning letting you know usage and storage information of all produce in your box, including farmer reflections, u-pick opportunities, cooking classes, and recipes. Please read the Announcement section every week for important opportunities about other CSA programs and other farm notices. Please let us know if you or your share partner are not receiving emails. You may also read the newsletter on our website and subscribe to receive it there.  

PICK UP LOCATION OPTIONS:
Just a reminder that you will always receive a detailed Pick Up Reminder via email the night before your chosen pick up location. It will tell you exactly what to do at each location. This is automated, and it goes out to everyone. Also, if for some reason you can’t pick up at your usual place one week, you can change locations pretty easily by going online to your CSAWARE dashboard (We have provided detailed instructions to use your CSAWare account HERE).  Please make changes by the Saturday before the change is needed or just email us a week ahead of time, and we will make those changes for you. You can also find a friend to pick up or let us know to donate your share to a needy family.  If you miss picking up your share for some reason, PLEASE LET US KNOW AS SOON AS POSSIBLE.  Usually we will be able to hold onto your share for 1 extra day for you to pick it up at the FARM or the WASHTENAW FOOD HUB, if you let us know something came up.

Ann Arbor – Ann Arbor Farmers Market (Wed. and Sat. 7 AM-12 PM), Argus-Packard (Sat. 9 AM-3 PM), RoosRoast-Rosewood (Sat. 9 AM- 11 AM), Washtenaw Food Hub (Wed. 6 PM-8 PM and Sat. 9 AM-12 PM), Honey Bee U-Pick (Sat. 8 AM – 12 PM), PRIVATE LOCATION (internally shared)

Chelsea – Tantre Farm (Wed. 10 AM -7 PM and Fri. 2 PM -7 PM), Chelsea Farmers Market (Sat. 8 AM-12 PM)

Plymouth – Pure Pastures (Wed. 9 AM-11 AM)

Please contact Deb by texting or calling if you have any questions or concerns at any of the sites, since some of our sites will not have a Distribution Coordinator every week, especially if your name is not on the list. My number is 734-385-6748.

PAYMENTS DUE:
If you know you still have some payment due, please let us know your payment arrangement. If your payment is in the mail, please let us know. If you would like to pay with a credit card and add the 3% online fee, then go to PayPal, and send $154.50 to this email address tantrefarm@hotmail.com. If you would like to pay the $150 with the Venmo app, just look for @Deb-Lentz and use the last 4 digits of the cell phone number 6748 if needed. Please let us know if you need any other payment arrangement, but otherwise we would appreciate your final payment by the time you pick up your share this week, or we will need to cancel your share.

3rd ANNUAL HONEYBEE NUT FESTIVAL – Oct. 8 from 10 AM to 5 PM
We will be hosting the HoneyBee Nut Festival this coming Sunday at HoneyBee U-pick at 5700 Scio Church Rd. Ann Arbor. Throughout the day we will be learning about paw paws, roasting chestnuts, tasting different kinds of nuts, taking nature hikes, pressing apples to make apple cider, and learning many things from local nut experts and growers. The raspberry u-pick patch will also be open for fresh, tasty, fall raspberry picking, along with Tantre Farm produce, HoneyBee honey, local eggs, and pumpkins for sale! Bring some friends and have fun helping to create a polyculture farm forest. Please feel free to go to our Eventbrite page to register for this free event and discover the schedule for the day or just show up for a fun day:
https://www.eventbrite.com/e/free-honeybee-nut-festival-2023-registration-726140916027?aff=oddtdtcreator

THANKSGIVING CSA:
Our Thanksgiving CSA Share is just around the corner as well for those who would like to stock up on produce before the holiday or for winter storage. This share will be available for pick up on Nov. 18 (the Saturday before Thanksgiving) in Ann Arbor, Chelsea, and maybe Plymouth (if we get 10 folks or more interested). More details will be coming when registration is open later in October.

IMMUNE BOOSTER CSA:
Once again we will be continuing the Immune Booster CSA Share through the winter, which is a collaborative CSA Share filled with Tantre and other local farms produce, local food artisanal products, and a few special treats and surprises thrown in for fun every once in a while. This CSA has been on a short break, but will be back again in the next couple of weeks. More details are on our website and in future emails. 

Hope you enjoy your Extended Fall share box! Please let us know if you have any questions. We really enjoy sharing our food and our farm with you!!

Deb & Richard
Tantre Farm
2510 Hayes Rd.
Chelsea, MI 48118
734-475-4323
https://www.tantrefarm.com/

Tantre Farm CSA Newsletter “Extended Fall CSA” #3 Oct. 15-21, 2023

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. 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

APPLES (Liberty): modern American apple variety with deep dark red color, very similar in appearance to McIntosh, but its flavor is tarter and its flesh is crisper; it has a flavor all its own. See Week 1 newsletter for usage and storage tips.

FRESH BEANS (Tongue of Fire, Purple, and Yellow Mix): You will receive a mix of Tongue of Fire (Italian heirloom shelling beans are round, ivory-tan with red streaks and stringless, red-streaked cream/green pods–eat the fresh-shelled beans, not the pods; have nutty flavor and creamy texture when cooked; can be substituted in recipes calling for Cannellini, Great Northern, or Pinto beans. See Week 2 newsletter for usage and storage tips.) and Goldilocks Yellow (beautiful bright yellow beans; 5–6″ pods are straight, and flavorful) and Royal Burgundy (brilliant purple, smooth, round, meaty pods; add stunning color to salads when used raw; pods turn dark green when cooked; excellent fresh or frozen). See Week 1 newsletter for usage and storage tips for yellow & purple beans.

BEETS (without greens): You will receive Red Ace (round, smooth, deep red roots with sweet flavor and medium-tall, red-veined green leaves) and 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.
-How to store: store unwashed in plastic bags in hydrator drawer of refrigerator for up to 2 weeks

BROCCOLI (Asian bunching): this Chinese specialty (also known as Kailaan or Chinese kale) is tender and sweet with a mustardy flavor
-How to use: use raw, steamed, sauteed, stir-fried, in casseroles, soups, pizzas, etc.
-How to store: store loosely in plastic bag for up to a week.

CAULIFLOWER: You will receive Amazing (medium-sized, white heads with domed, solid curds) OR Romanesco (lime green, spiraled heads with pointed, spiraled pinnacles; crisp and mild).
-How to use: raw for salads and dips, steamed, sauteed, 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.

U-PICK FLOWERS (NOW available for picking at HONEYBEE & TANTRE FARM): We still have flowers left for you including plenty of dahlias, although the selection is thinning. You are still welcome to come to the farm or HoneyBee U-pick and pick 16 stems, especially since there is only 1 more week and they won’t last much longer. Please email if you plan to pick on other days besides Farm Distribution Days (Wed. and Fri.), so we can make sure someone is around to help you. You may want to bring a vase/jar to keep your flowers fresh going home, but we will have donated yogurt containers as well. Your bouquet is part of your share, although it is always greatly appreciated when you make a donation to pay for seeds and labor. Extra bouquets at the farm are $6/bunch for 10 stems. Extra bouquets at HoneyBee are $1/stem. We hope you can come to enjoy this food for the soul!

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

LETTUCE MIX (Wildfire): a bag of dark reds and vibrant greens including Green and Red Oakleaf; your lettuce has been rinsed once. See Week 1 newsletter for usage and storage tips.

CHILI PEPPERS (Poblano): a mild variety of chili pepper known as “poblanos” when dark green; popular in southwestern recipes; heart-shaped fruit, which is mildly pungent with a lightly sweet, medium-hot flavor.
-How to use: often roasted, chopped, and used to season corn bread and cheese dishes; good for stuffed appetizers, jams, salsa, and pickles.
-How to store: for fresh peppers, store in refrigerator; for drying peppers, place string through the stems and hang in cool, dry, well-ventilated spot.

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 (French Breakfast): also called, “D’Avignon”; traditional variety from Southern France; 3- to 4-inch long root that is part red with a white tip and tapered to a point). Excellent source of vitamins A, C, and the B’s. See Week 1 newsletter for usage and storage tips.

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.

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. See Week 1 newsletter for usage and storage tips.

ANNOUNCEMENTS

1. NEXT WEEK IS LAST WEEK OF EXTENDED FALL CSA: This means Oct. 25 (Wed.), Oct. 27(Fri.), and Oct. 28 (Sat.) are your last distribution days for our Extended Fall Shares, but please feel free to continue with our Thanksgiving CSA (details on website). Please return any forgotten boxes from past weeks. You may bring bags, a cooler or other containers to transfer your produce from the boxes at your distribution site, especially next week, which is your final week of Ex. Fall Shares.

2. THANKSGIVING CSA Registration will be opening soon! A detailed email notice will be sent to you sometime later this week. 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 $145. It will be available for pick up on Nov. 18 (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 and registration opening very soon.

3. RASPBERRY SEASON IS NOW OVER, BUT HONEYBEE WILL STILL BE OPEN SATURDAYS ONLY FROM 8 AM TO 12 PM: We will be open on Oct. 21 from 8 AM-12 PM at HoneyBee Upick for extra Tantre produce, Elder Farms eggs, honey, and u-pick flowers for sale. Please also feel free to use our SELF SERVE produce wagon stand, which is open 7 days a week, but please use Venmo or bring exact change. To keep informed go to https://www.tantrefarm.com/tantre-farm-raspberry-u-pick.

4. STILL PLENTY OF ROOM – Forage and Feast Cooking Class TODAY, Oct. 18, from 6-9 PM at Tantre Farm: We still have room for more hungry foragers if anyone is thinking they missed this yummy chance to forage your feast that is happening TODAY! Come to this foraging class with local foraging expert, Rachel Mifsud, from Will Forage For Food. You will forage for edible, medicinal, and otherwise useful plants and then learn how to prepare and cook these items combining them with grocery store supplies and farm fresh ingredients to make a gourmet meal. Note that one or more of the dishes may include meat, eggs, dairy, wheat, nuts, etc., so if you have dietary restrictions you should let us know before signing up. Bring your harvesting basket if you have one, a kitchen knife, a kitchen towel, and a notebook. Tantre CSA members are offered a discounted price of $50/person compared to $75 for nonmembers. Please register at https://willforageforfood.square.site/

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)
*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 Distribution Coordinator, so text number on sign in sheet if questions)
*Pure Pastures (Wed.)—9 AM to 11 AM (JESSICA 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 (SHANNON & TANTRE STAFF there the whole time—Come to the market stall if no sign of Shannon)
*Washtenaw Food Hub (Sat.)—9 AM to 12 PM (Staff there and in the market store the whole time)
*Chelsea Farmers’ Market (Sat.)—8 AM to 12 PM (DEB and staff there the whole time)
*Argus-Packard (Sat)—9 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)
*Roos Roast-Rosewood (no longer a distribution site for the Ex Fall share)

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!

CAULIFLOWER WITH GINGER, GARLIC & GREEN CHILLIES (from Kate Pugh with recipe adapted from Madhur Jaffrey’s Quick & Easy Indian Cookery) Serves 2-3
3 garlic cloves
1 x 2.5-cm (1-inch) cube fresh root ginger
1 medium head cauliflower (Romanesco or white)
1 tsp sunflower oil
1/2 tsp cumin seed
1/2 tsp mustard seed
1-3 hot or mild green chillies (Poblano)
1/4 tsp salt
freshly-ground black pepper
1/2 tsp garam masala
chilli powder to taste (optional)

Peel and finely chop the garlic and ginger. Cut the cauliflower into florets. Keep the chilies whole or cut in long strips. Heat a wok, and add the oil. When oil is hot, add the cumin and mustard seeds, and stir. As soon as the mustard seeds begin to pop, add the garlic, ginger, cauliflower and chillies. Stirfry for 5-7 minutes until the cauliflower is lightly browned, adding a tiny drop of water if it begins to stick. Sprinkle in the salt, pepper, garam masala and chilli powder (if using). Mix well, add 4 tbsp water, cover and cook for 2 minutes until cauliflower is done to your liking.

STEAMED BROCCOLI AND SQUASH WITH TAHINI SAUCE (from http://www.wholeliving.com/151380/steamed-broccoli-and-squash-tahini-dressing)
1/2 head broccoli florets or a few stalks of Asian broccoli
1 Delicata squash, sliced and seeded
1 cup mixed tender greens (lettuce mix or rapini)
1 cup thinly sliced red or green cabbage
2 Tbsp diced red or yellow onion
Coarse salt and pepper
1 Tbsp toasted sesame seeds
1/4 cup Tahini Sauce (How to make:  Mix together 1/2 cup tahini, grated zest and juice of 1 lemon, 1 Tbsp olive oil, 1 chopped garlic clove, 1/2 tsp cumin, 1/2 tsp paprika, coarse salt)

Steam broccoli florets until bright green and tender, about 4 minutes. Remove and set aside. Steam squash until bright yellow and tender, about 10 minutes. In a bowl, toss greens, cabbage, and red onion. Top with steamed vegetables and season with salt and pepper. Drizzle with tahini sauce and sprinkle with sesame seeds.

ROSY HOME FRIES (from Rolling Prairie Cookbook by Nancy O’Connor) Serves 6
4 to 5 medium potatoes, cooked until tender, then cubed
3 medium beets, cooked until tender, peeled, and cubed
1 Tbsp canola oil
1 medium onion, finely chopped
1 large red or green pepper, chopped
1/2 cup minced fresh parsley
3/4 tsp salt
Black pepper, to taste

Heat the oil in a large skillet over medium heat. Add the onions and saute for 5 minutes, stirring often. Add the potatoes and beets and sauté for approximately 10 minutes more, stirring occasionally, until the potatoes begin to brown slightly. Remove from heat. Toss in the red pepper, parsley, salt, and pepper. Serve immediately.

DELICATA SQUASH PASTA WITH BROCCOLI AND SAGE (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 ( or Asian  Broccoli)
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.

BROCCOLI RABE (RAPINI) WITH LEMON AND GARLIC (from https://www.cooks.com/) Serves 4
1 1/2 lb broccoli rabe, wash and discard coarse stem ends and yellow leaves
2 tsp minced garlic
3 Tbsp butter
2 Tbsp minced fresh parsley
2 tsp fresh grated lemon rind

In a heavy kettle cook the broccoli rabe covered in very little water until stems are tender. Saute garlic in butter over medium heat 3 minutes. Drain the broccoli rabe, toss with garlic mixture, parsley, salt and pepper. Garnish with lemon rind.

Tantre Farm CSA Newsletter “Extended Fall CSA” #2 Oct. 8-14, 2023

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. 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

APPLES (Liberty): modern American apple variety with deep dark red color, very similar in appearance to McIntosh, but its flavor is tarter and its flesh is crisper; it has a flavor all its own. See Week 1 newsletter for usage and storage tips.

ARUGULA: an aromatic, bright green, salad green with a peppery mustard flavor; rich in iron and vitamins A and C. See Week 1 newsletter for usage and storage tips.

FRESH SHELLING BEANS (Tongue of Fire): these Italian heirloom shelling beans are round, ivory-tan with red streaks and stringless, red-streaked cream/green pods–eat the fresh-shelled beans, not the pods; have nutty flavor and creamy texture when cooked; can be substituted in recipes calling for Cannellini, Great Northern, or Pinto beans; contain a fair source of vitamins A and C.
-How to use: fresh, shelled beans are good in soups, stews, and casseroles with shorter cooking times, but also delicious simply boiled until tender, and served with butter, salt, pepper, or herbs
-How to store: refrigerate fresh beans in a tightly covered container for up to 5 days.

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

NAPA CABBAGE: crinkly, thickly veined leaves, which are cream-colored with celadon green tips; unlike the strong-flavored waxy leaves on round cabbage heads, these are thin, crisp, and delicately mild; good source of vitamin A, folic acid, and potassium.
-How to use: use raw, sauté, bake, or braised; common in stir-fries and main ingredient in traditional kimchi; also eaten raw as a wrap for pork or oysters; the outer, tougher leaves are used in soups.
-How to store: refrigerate, tightly wrapped, up to 5 days.

CARROTS (Red Dragon): beautiful magenta-purple, smooth, thin skin and broad, Chantenay-type shoulders with orange internal color and yellow core. See Week 1 newsletter for usage and storage tips.

EGGPLANT: You will receive Nadia (slender, purplish-black, glossy-like, bell-shaped fruit) OR Dancer (light purple, Italian type, semi-cylindrical fruits are mid-sized, mild, and nonbitter), OR Orient Express (dark purple Asian type with long, slender, glossy fruits, which are tender, delicately flavored, and quick cooking). See Week 1 newsletter for usage and storage tips.

U-PICK FLOWERS (NOW available for picking at HONEYBEE & TANTRE FARM): You may come to the farm to pick 16 stems per household on Wednesdays and Fridays during pick up times, or schedule a time and day if you would like to come on other days of the week, so we can show you where to go. For those closer to Ann Arbor, our dahlias continue to look plentiful, so you may come to our smaller, u-pick flower patch at HoneyBee U-pick (5700 Scio Church Rd., AA), but only on Saturday, Oct. 14 between 8 AM and 12 PM, since that is the only time we are open. The selection at Tantre Farm has over 30 colorful varieties to choose from, but there is a small selection of dahlias, strawflowers, and globe amaranth at HoneyBee. We will have clippers available. 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 at the farm are $6/bunch for 10 stems. Extra bouquets at HoneyBee are $1/stem. We hope you can come to enjoy this food for the soul!

LETTUCE MIX (Wildfire): a bag of dark reds and vibrant greens including Green and Red Oakleaf; your lettuce has been rinsed once. See Week 1 newsletter for usage and storage tips.

STORAGE ONIONS: You will receive Patterson (medium-large, blocky bulbs with dark yellow skin and thin necks; excellent storage onion). See Week 1 newsletter for usage and storage tips.

SWEET PEPPERS: You will receive Red Knight Bell (big, blocky, thick-walled, green-to-red pepper with sweet flesh) and Red Goddess Banana Pepper (sweet banana pepper for pickling or fresh eating; 8-9” long, thick-walled, smooth fruits; fruits are mild when yellow and moderately sweet when they ripen red). See Week 1 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).
-How to store: keep unwashed in cool, dark place in paper bag.

RADISHES (Pink Beauty): pink-colored root with mild, spicy flavor.   See Week 1 newsletter for usage and storage tips.

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.

WINTER SQUASH: You will receive Acorn (small, green ribbed squash with pale yellow flesh; great stuffed with rice, breading, or soups), Carnival (multicolor Sweet Dumpling with colorful patches and flecks of dark and light green, orange, and yellow; sweet flesh and edible skin), Jester Acorn (an oval, ivory-colored squash with green striping between the ribs that is tapered on both ends with small to average ribs) and/or Starry Night Acorn Squash (unique, pixelated color pattern with attractive speckled dark green and yellow-colored skin, smooth creamy texture and sweet flavor). See Week 1 newsletter for usage and storage tips.

ANNOUNCEMENTS

1. RASPBERRY SEASON IS NOW OVER, BUT HONEYBEE WILL STILL BE OPEN SATURDAYS ONLY FROM 8 AM TO 12 PM: We will be open on Oct. 14 from 8 AM-12 PM at HoneyBee Upick for extra Tantre produce, Elder Farms eggs, honey, and u-pick flowers for sale. Please also feel free to use our SELF SERVE produce wagon stand, which is open 7 days a week, but please use Venmo or bring exact change. To keep informed go to https://www.tantrefarm.com/tantre-farm-raspberry-u-pick.

2. PLANT WALK ON SATURDAY, Oct. 14, from 4-6 PM: We are hosting a leisurely plant walk at Tantre Farm 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 choose around 20-25 edible, medicinal, or otherwise useful 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 Rachel’s website at https://willforageforfood.square.site/

3. FORAGE AND FEAST Cooking Class on Wed., Oct. 18, from 6-9 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. You will forage for edible, medicinal, and otherwise useful plants and then learn how to prepare and cook these items combining them with grocery store supplies and farm fresh ingredients to make a gourmet meal. Note that one or more of the dishes may include meat, eggs, dairy, wheat, nuts, etc., so if you have dietary restrictions you should let us know before signing up. Bring your harvesting basket if you have one, a kitchen knife, a kitchen towel, and a notebook to jot down recipes as we go. This class is limited to 8 participants, and sells out quickly, so don’t wait too long! Tantre CSA members are offered a discounted price of $50/person compared to $75 for nonmembers. Please register at https://willforageforfood.square.site/

4. 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)
*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 11 AM (JESSICA 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 (SHANNON & TANTRE STAFF there the whole time—Come to the market stall if no sign of Shannon)
*Washtenaw Food Hub (Sat.)—9 AM to 12 PM (Staff there the whole time and inside the Hub Farm Market store)
*Chelsea Farmers’ Market (Sat.)—8 AM to 12 PM (DEB and staff there the whole time)
*Argus-Packard (Sat)—9 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)

REFLECTIONS ON THE FARM
by Richard (and Deb)

 So the cows broke out of their pasture on the very afternoon that we were gathering for our 3rd Annual HoneyBee Nut Festival as we were crushing and pressing fresh apples into cider, roasting chestnuts, sampling paw paws, sharing nut stories, and walking in the fields of native plants. Fortunately Jordan was back at the farm, and he chased those cows down the road with their hooves clopping through the dirt and gravel, manure plopping, and heads and horns tossing along the way. The cows did not want to go back in. The smells of autumn had made them flippant and sassy. Fortunately the good neighbors next door stood in the road to block their passage. Jordan was able to lure them with bushels of sweet apples into a different pasture with long, tender grass.

 The next day I came out to fix the fence, since it was still at a low voltage. I pulled the wire out of the wet grass and pokeweeds and rebraided some of the wire strands that had been pulled apart by nocturnal deer hooves. The geese hovered above the meadow and dove down into the pond calling to each other. This flock of about forty birds splashed in the morning light. As I walked past them, they suddenly became startled as a huge veil of wings and bellies seeming to bounce out of the water into flight. A honking chorus as they ascended into the sky, these fall geese in unison turned to the sun, which set their white breasts ablaze as they banked their big, fat bellies in the morning sun. I felt a little ashamed of scaring them from settling, but consoled myself in that I could enjoy their white reflection in the early light as they flew up into the clouds.

 With the fence fixed, I started walking back down the gravel road to help gather this week’s box of vegetables with the farm crew, and I reflected. Here’s this chance that we have to cross paths with the living earth, the plants, the animals, and make a connection. Sometimes we only get a brief glimpse of it. We all have a chance to find this relationship. This was one small experience that started with an anxious mess with the cows, but I realized it got me out in the pasture with the geese to experience a beautiful sunrise. It is moments like this when I feel thankful to be living on this small farm and sharing with our community. I think of autumn as the season of equanimity. The days and the nights are becoming equal. Things are slowing down. Rest is ahead. We are trying to find balance during this transitioning time of summer turning into fall. As we reignite our awareness and love of this living earth, may we rekindle this connection to nature and each other.

 Welcome to all supporters of the farm with this Extended Fall CSA. We are grateful for this connection, whether you are sporting hooves and horns, webbed feet and wings, or plaid shirts and rubber boots. Thank you for being a part of our community.

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!

PASTA WITH FRESH SHELLING BEANS AND BROCCOLI (from Bon Apetit) Serves 4
2 Tbsp olive oil 
1 cup chopped onion 
3 garlic cloves, minced 
1/2 tsp dried crushed red pepper 
2 lbs chopped tomatoes or 1 (28 oz) can diced tomatoes in juice 
1/4 cup water 
1 1/2 lbs shelling beans, shelled and lightly steamed until tender
1/2 cup chopped fresh basil 
8 oz orecchiette or medium pasta shells 
1 lb broccoli crowns, separated into small florets (about 3-5 cups) 
3 Tbsp freshly shaved Parmesan cheese
Salt and pepper, to taste

Heat oil in large nonstick skillet over medium-high heat. Add onion and sauté until tender, about 5 minutes. Add garlic and crushed red pepper; stir 1 minute. Stir in tomatoes with juices and 1/4 cup water. Bring to boil. Reduce heat to medium; boil gently until sauce thickens, stirring occasionally, about 10 minutes. Stir in beans and basil. Season sauce to taste with salt and pepper. Meanwhile, cook orecchiette pasta in large pot of boiling salted water until almost tender, about 15 minutes. Add broccoli florets; cook until pasta is just tender but still firm to bite and broccoli florets are crisp-tender, about 2 minutes longer. Ladle out 1/2 cup pasta cooking water and reserve. Drain orecchiette and broccoli florets; return to pot. Add tomato sauce and reserved pasta cooking water to pasta and toss to blend. Season to taste with salt and pepper. Transfer pasta to bowl. Sprinkle with cheese and serve.

RAPINI WITH SHELLING BEANS (from A Year in Lucy’s Kitchen by Lucy Waverman)
Fava bean puree:
1 cup fresh, shelling beans, rinsed and drained
2 bay leaves
3 sprigs thyme
1/2 cup Yukon gold (or yellow potato), peeled and cubed
1/2 cup onions, chopped
1/2 cup celery, chopped
1/4 cup olive oil
Rapini:
1 bunch rapini, trimmed (or kale, arugula, Swiss chard, etc.)
2 Tbsp oil
1 tsp garlic, chopped
1/2 tsp red pepper flakes
Garnish:
2 Tbsp extra virgin olive oil

Place beans and potatoes in a pot and cover with cold water by 1/2-inch. Add bay leaves, thyme, onions, celery and 2 tablespoons oil and bring to a boil. Cover and gently simmer until beans and potatoes are soft and falling apart and water is nearly all absorbed (about 15 minutes). Mash beans and potatoes, leaving a little texture; add cooking liquid if necessary. Heat remaining oil and add puree and cook until hot and holds its shape. If it’s too dry, add more reserved cooking liquid. It should have the texture of very creamy mashed potatoes; season well. Blanch rapini in separate pot for 3-5 minutes or until crisp-tender. Drain and season. Heat oil and sauté rapini and garlic until fragrant; add pepper flakes and sauté another minute. Season as needed. Spread rapini over bean puree and serve. Garnish with olive oil before serving. Treat the rapini as you would spaghetti, twirling the leaves around your fork with some of the bean puree.

SHREDDED NAPA CABBAGE SALAD WITH RADISHES, GOLDEN RAISINS, AND DIJON DRESSING (from https://www.marthastewart.com/317154/shredded-napa-cabbage-salad-with-radishes)
1/4 cup white-wine vinegar
2 tablespoons Dijon mustard, preferably whole grain
2 tablespoons sugar
1 small head Napa cabbage (about 12 ounces), cored and shredded (6 cups)
4 or 5 radishes, thinly sliced and cut into matchsticks
1/2 cup golden raisins (optional)
1 tablespoon thinly sliced fresh chives
Coarse salt and freshly ground pepper

Whisk together vinegar, mustard, and sugar. Toss together cabbage, radishes, golden raisins, and chives. Drizzle dressing over salad. Season with salt and pepper.

Tantre Farm CSA Newsletter #18 Sept. 24-30, 2023

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.

THIS WEEK’S SHARE

ARUGULA or HON TSAI TAI: You will receive Astro Arugula (an aromatic, bright green, salad green with a peppery mustard flavor with leaves less deeply lobed and with a more strap-leaf shape) OR Hon Tsai Tai (an Asian Green with pencil-thin, purple, budded flower stems; pleasing mild mustard taste). See Week 1 newsletter for usage and storage tips.

GREEN, YELLOW, or PURPLE BEANS: You will receive Affirmed (straight, attractive, 5–6″, deep-green pods) OR Goldilocks Yellow (beautiful bright yellow beans; 5–6″ pods are straight, attractive, and flavorful) OR Royal Burgundy (brilliant purple, smooth, round, meaty pods; add stunning color to salads when used raw; pods turn dark green when cooked; excellent fresh or frozen). See Week 9 newsletter for usage and storage tips.

CAULIFLOWER (Amazing): medium to large, white heads with domed, solid curds.

-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

SWEET CORN (Montauk): small, fancy, bicolor kernels on 8” long ears with superior, sweet flavor. See Week 12 newsletter for usage and storage tips.

EGGPLANT: You will receive Nadia (slender, purplish-black, glossy-like, bell-shaped fruit), Dancer (light purple, Italian type, semi-cylindrical fruits are mid-sized, mild, and nonbitter), OR Orient Express (dark purple Asian type with long, slender, glossy fruits, which are tender, delicately flavored, and quick cooking). See Week 10 newsletter for usage and storage tips.

U-PICK FLOWERS ONLY at TANTRE FARM: Unfortunately our small HoneyBee location has been picked over very thoroughly, so no free u-pick flowers there this week. However, the selection at Tantre Farm has over 30 flower varieties to choose. Please feel free to come to the farm on Wednesdays and Fridays during pick up times, or schedule a time and day if you would like to come on other days of the week. Again, you may pick 16 stems per household with up to 3 sunflowers. Your bouquet is part of your share every week, although it is always greatly appreciated when you make a donation to pay for seeds and labor. Extra bouquets – $6/bunch for 10 stems. We hope you can come to enjoy this food for the soul!

FRESH HERBS: You will receive “Curly” or “Flat Leaf Parsley” (dark green leaves with a strong parsley/celery flavor for use dried or fresh; 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) OR “Rosemary” (a spicy, pungent, pine flavor, rosemary is one of the most potent herbs available; its flavor is extremely meat-friendly, so its primary use in the kitchen is bringing flavor to stews, braises, and roasts) OR “French Sorrel” (slightly tart, lemon-flavored green; excellent for salads, soups, and sauces; can be used in omelets, breads, or cooked as a side dish; leaves are shaped like spinach, but paler green in color).

-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.

KALE: You will receive Green Curly (well-ruffled, curly green leaves on green stems; this variety makes a good, roasted “kale chip”) OR Red Curly (well ruffled red or green leaves with red stems; gets redder and sweeter after a frost). See Week 2 newsletter for usage and storage tips.

RED LETTUCE (Cherokee): a red Summer Crisp with medium-sized heads with thick, crisp leaves that have dark red color with good flavor. See Week 1 newsletter for usage and storage tips.

STORAGE ONIONS: You will receive Patterson (medium-large, blocky bulbs with dark yellow skin and thin necks; excellent storage onion) and/or Redwing (the ultimate red storage onion; globe-shaped bulbs are 3–4 inches across, moderately pungent, very firm). See Week 14 newsletter for usage and storage tips.

SWEET PEPPERS: You will receive any of the following – Goddess Banana Pepper (sweet banana pepper for pickling or fresh eating; 8-9” long, thick-walled, smooth fruits; fruits are mild when yellow and moderately sweet when they ripen red) 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) OR Red Knight Bell (big, blocky, thick-walled, green-to-red pepper with sweet flesh). See Week 10 newsletter for usage and storage tips.

POTATOES (Butte): a russet baking potato that is highest in vitamin C and protein; great baked, mashed or fried. See Week 8 newsletter for usage and storage tips.

PIE PUMPKIN: bright orange skin with dry, sweet flesh.

-How to use: excellent for pies (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 Pink Beauty (pink-colored root with mild, spicy flavor) and Purple Bacchus (stunning, purple, round radish with white inner flesh; very good flavor and not too hot). See Week 1 newsletter for usage and storage tips.

U-PICK RASPBERRIES (only available at Honey Bee U-pick in Ann Arbor): Last chance to pick a free pint of the fall, red raspberries as part of your CSA share on Sat. or Sun! If you are able to come to our Honey Bee U-pick site (5700 Scio Church Rd.), we are inviting you to pick 1 pint (and you may 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 by email to pick up at the Honey Bee U-pick this week on Sat. (9/30) or Sun. (10/1). 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).

WHITE HAKUREI TURNIPS without GREENS: a white salad turnip with round, smooth roots and a sweet, fruity flavor with a crisp, tender texture. See Week 16 newsletter for usage and storage tips.

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. See Week 16 newsletter for usage and storage tips.

ANNOUNCEMENTS

1. LAST WEEK OF THE SUMMER CSA: That means Sept. 27 (Wed.), Sept. 29 (Fri.), and Sept. 30 (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.

2. YOGURT QUARTS, PLASTIC OR PAPER “GROCERY BAGS ONLY” ARE NEEDED, if you would like to donate some to the farm.

3. STILL ROOM: “EXTENDED FALL CSA” SHARE REGISTRATION IS OPEN UNTIL SEPT. 30: This is a 4-week Extended Fall CSA Share for $150 starting the week of October 1-7 and ending the week of October 22-28. In order to receive all 4 shares, please register online anytime before Sept. 30 (extended deadline!) at https://tantrefarm.csaware.com/extended-fall-csa-2023-C26200. Please go to our website for more information.

4. U-PICK RASPBERRY PATCH OPEN SATURDAY AND SUNDAY: We will be open on Sept. 30 and Oct. 1 from 8 AM-4 PM at HoneyBee U-pick for ripe fall raspberries, extra Tantre produce, Elder Farms eggs, HoneyBee honey, and u-pick flowers for sale. U-pick raspberries are $6/pint and $4/half pint for Already Picked Raspberries. We also have opened a SELF SERVE produce wagon, which is open 7 days a week, but please bring Venmo or exact change. To keep informed go to https://www.tantrefarm.com/tantre-farm-raspberry-u-pick.

5. SAVE THE DATE!  HONEYBEE UPICK’S 3rd Annual NUT FESTIVAL – Oct. 8: 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 and roasting chestnuts on the campfire, fall foraging (root season!) and nature hikes in the AM and PM, networking with local nut experts, learning about paw paw trees, and helping Tantre establish a wild nut-centered, native polyculture. More details will be coming soon.  See our website for what our agenda was and who our local nut experts were last year: https://www.tantrefarm.com/nut-tree-planting-fest/

6. PLANT WALK ON SATURDAY, Oct. 14, from 4-6 PM: We are hosting a leisurely plant walk at Tantre Farm 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 choose around 20-25 edible, medicinal, or otherwise useful 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/

7. FORAGE AND FEAST Cooking Class on Wed., Oct. 18, from 6-9 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. You will forage for edible, medicinal, and otherwise useful plants and then learn how to prepare and cook these items combining them with grocery store supplies and farm fresh ingredients to make a gourmet meal. Note that one or more of the dishes may include meat, eggs, dairy, wheat, nuts, etc., so if you have dietary restrictions you should let us know before signing up. Bring your harvesting basket if you have one, a kitchen knife, a kitchen towel, and a notebook to jot down recipes as we go. This class is limited to 8 participants, and sells out quickly, so don’t wait too long! Tantre CSA members are offered a discounted price of $50/person compared to $75 for nonmembers. Please register at https://willforageforfood.square.site/ .

8. SAVE THE DATE! THANKSGIVING CSA on November 18: This CSA is NOT open for registration just yet, but we wanted to let you know to “save the date”, since it will open sometime in October. A more detailed email notice will come to you in the next few weeks. 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 $140.

9. 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.) –6 PM to 8 PM (MARIS there the whole time and Hub Market open!)

  *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 (RYAN and Staff there the whole time)

  *Chelsea Farmers’ Market (Sat.)—8 AM to 12 PM (TANTRE STAFF there the whole time)

  *Argus-Packard (Sat) — 9 AM to 3 PM (ARGUS 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)

APPRECIATION FOR SUMMER CSA 2023!

**Thank you for a wonderful Summer Season filled with gratitude, community building, and a bountiful harvest. We would especially like to express our heartfelt appreciation to our hardworking farm crew who hung out for this end of season: Andy, Jordan, Chizo, Donn, Adam, Rachel, Chris, Jonny, Harold, Daniel, Carrin, and the Rubio Family. If you get a chance to thank them as well, please do. Please feel free to contact us throughout the rest of fall and winter for any storage produce needs. Thank you for being a member of the Tantre Farm Summer CSA!! Please consider signing up for our Extended Fall season and filling your homes with the most beautiful greens, carrots, cauliflower, winter squash, Tongue of Fire shelling beans, watermelon radish, and more. Hope to see you again in 2024!

 –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!

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

 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. Serve hot.

CAULIFLOWER CHEESE CHOWDER (from Rolling Prairie Cookbook by Nancy O’Connor) Serves 4

1 Tbsp canola oil

1 medium onion, chopped

3 cloves garlic, minced or pressed

2 Tbsp. unbleached white flour

4 cups vegetable stock or water

1 medium head cauliflower, cut into small florets

2 medium potatoes, unpeeled, cut into cubes

3/4 tsp salt

1/2 cup milk

1 cup grated Cheddar cheese

Freshly ground black pepper, to taste

Freshly grated nutmeg, to taste

Snips of fresh chives or parsley for garnish (optional)

 Heat oil in soup pot over medium heat. Add onion and garlic and saute until tender, approximately 10 minutes. Stir often to avoid scorching. Add flour, stirring constantly for 1 minute. Slowly add stock or water, using a whisk if necessary to avoid lumps. Add cauliflower, potatoes, and salt. Bring just to a boil; reduce heat, cover, and simmer until vegetables are tender, approximately 20 minutes. Remove about half of the cauliflower and potatoes from the pot using a slotted spoon. Set aside. Let the remaining soup cool a bit and then puree the soup in a food processor, blender, or with a hand-held blender right in the pot. Return soup to pot, and add reserved cauliflower and potatoes. Heat to a simmer. Slowly whisk in milk, then grated cheese. Heat over low heat until cheese is melted. Season with black pepper and a small amount of nutmeg. Serve embellished with a sprinkle of freshly snipped chives or parsley.

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 or parsley

2 Tbsp minced 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

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.

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 (or sorrel for tangy, lemony flavor)

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

 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. Although best used when fresh, this dressing will keep for 5-6 days covered in the refrigerator.

Tantre Farm CSA Newsletter WEEK #17 Sept. 17-23, 2023

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.

THIS WEEK’S SHARE

ARUGULA or HON TSAI TAI: You will receive Astro Arugula (an aromatic, bright green, salad green with a peppery mustard flavor with leaves less deeply lobed and with a more strap-leaf shape) or Hon Tsai Tai (an Asian Green with pencil-thin, purple, budded flower stems; pleasing mild mustard taste). See Week 1 newsletter for usage and storage tips.

YELLOW BEANS (Goldilocks Yellow): beautiful bright yellow beans; 5–6″ pods are straight, attractive, and flavorful. See Week 9 newsletter for usage and storage tips.

CARROTS (Bolero): excellent long-term, storage carrot with medium-long, thick, blunt, orange roots with edible green leaves; greens are delicious in soups and also salads. See Week 1 newsletter for usage and storage tips.

SWEET CORN (Montauk): small, fancy, bicolor kernels on 8” long ears with superior, sweet flavor. See Week 12 newsletter for usage and storage tips.

U-PICK FLOWERS (NOW available for picking at HONEYBEE & TANTRE FARM for the next 2 weeks): With the last two weeks of the Summer CSA in sight, we have decided to open up our small, u-pick flower patch at HoneyBee U-pick for those of you who would like to pick a bouquet of flowers for free on Saturdays or Sundays, if it is too difficult to come to Tantre Farm. The selection at Tantre Farm has over 30 flower varieties to choose from, but there is a small selection of dahlias, strawflowers, and globe amaranth at HoneyBee. If you come to Tantre Farm, please feel free to come on Wednesdays and Fridays during pick up times, or schedule a time and day if you would like to come on other days of the week. Again, you may pick 16 stems per household with up to 3 sunflowers. Your bouquet is part of your share every week, although it is always greatly appreciated when you make a donation to pay for seeds and labor. Extra bouquets – $6/bunch for 10 stems. We hope you can come to enjoy this food for the soul!

KALE (Lacinato): dark green, noncurled, blistered leaves, but heavily savoyed. See Week 2 newsletter for usage and storage tips.

LETTUCE MIX or LETTUCE HEADS: Wed. members will receive 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) and Fri/Sat members will receive Tropicana (a green leaf lettuce with large, bright green heads with thick crumpled leaves; good in salads and sandwiches). See Week 16 newsletter for usage and storage tips.

STORAGE ONIONS: You will receive Patterson (medium-large, blocky bulbs with dark yellow skin and thin necks; excellent storage onion) and Redwing (the ultimate red storage onion; globe-shaped bulbs are 3–4 inches across, moderately pungent, very firm). See Week 14 newsletter for usage and storage tips.

SWEET PEPPERS: You will receive any of the following Eros Bell Pepper (small, 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), Cupid Bell Pepper (small red fruits are blocky to slightly pointed, snack size, and are particularly sweet when 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) OR Red Knight Bell (big, blocky, thick-walled, green-to-red pepper with sweet flesh). See Week 10 newsletter for usage and storage tips.

RADISHES: You will receive a mix of Pink Beauty (pink-colored root with mild, spicy flavor) and Purple Bacchus (stunning, purple, round radish with white inner flesh; very good flavor and not too hot). See Week 1 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 as part of your CSA share on Sat. or Sun! 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 by email to pick up at the Honey Bee U-pick this week on Sat. (9/23) or Sun. (9/24). 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).

WHITE HAKUREI TURNIPS and GREENS: a white salad turnip with round, smooth roots that have a sweet, fruity flavor with a crisp, tender texture. See Week 16 newsletter for usage and storage tips.

WINTER SQUASH: You will receive Butternut (light, tan-colored skin; small seed cavities with thick, cylindrical necks; bright orange, moist, sweet flesh; longest storage potential of all squash) AND 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). See Week 16 newsletter for usage and storage tips.

ANNOUNCEMENTS

1. REMINDER: ROAD CONSTRUCTION ON OLD US 12 TO TANTRE FARM until Sept. 25! Just a heads up for all of you traveling to Tantre Farm in the next 2 weeks. A section of Old US-12 between Liebeck Road and Sylvan Road will be closed to replace a culvert. Your Google Map should show you alternative routes, but if you don’t mind gravel roads, you can get off I-94 at Exit 157 and travel west on Old US 12, take a left on Sylvan Rd (past the Road Closed sign), then turn right on Heim Rd, and then turn right on Hayes Rd. That will bring you right to our house the back way! There are several other ways to go through GPS.

2. ENDING SUMMER CSA DATES: NEXT WEEK is our LAST WEEK for the Summer CSA. That means Sept. 27 (Wed.), Sept. 29 (Fri.), and Sept. 30 (Sat.) are the last distribution days for our Summer Shares. Please bring boxes, bags, or coolers next week, so you won’t have to bring the box back at another time.

3. NEW DEADLINE FOR “EXTENDED FALL CSA” SHARE REGISTRATION: We are offering an Extended Fall CSA Share for $150 for 4 weeks starting the week of October 1-7 and ending the week of October 22-28. In order to receive all 4 shares, please register online anytime before Sept. 30 at https://tantrefarm.csaware.com/extended-fall-csa-2023-C26200. Please go to our website for more information.

4. ALREADY PICKED TOMATOES AVAILABLE: The cost is $1.50/lb We have Granadero (sauce) and Celebrity (slicer) available. Please let us know if you would like to pick up on Thurs. afternoon or Friday at the Farm or at the Ann Arbor or Chelsea Farmers Markets on Saturday. Orders need to be made by Thursday morning, so we have enough time to pull together your order.

5. THANKS FOR COMING TO THE TOMATO PRESERVING WORKSHOP on Sept. 23! During the workshop our enthusiastic participants managed to put up almost 80 quarts of canned tomatoes, 8 trays of dried cherry tomatoes, and 12 gallon bags of frozen tomatoes during our 3-hour workshop. This is an incredible amount of help from our community of CSA members to help feed our farm crew throughout the coming seasons! All went home with 1 jar of canned tomatoes. We are very grateful to Jessica Read, who facilitated the workshop, and all these hardworking participants! Many went home with their own box of tomatoes to preserve as well. Happy canning!!

6. YOGURT QUARTS, PLASTIC OR PAPER “GROCERY BAGS ONLY” ARE NEEDED, if you would like to donate some to the farm.

7. U-PICK RASPBERRY PATCH OPEN SATURDAY AND SUNDAY THIS WEEK: We will be open on Sept. 23 and Sept. 24 from 8 AM-4 PM at HoneyBee Upick for ripe fall raspberries, extra Tantre produce, Elder Farms eggs, and u-pick flowers for sale. U-pick raspberries are $6/pint and $4/half pint for Already Picked Raspberries. We also have opened a SELF SERVE produce wagon stand, which is open 7 days a week, but please bring Venmo or exact change. To keep informed go to https://www.tantrefarm.com/tantre-farm-raspberry-u-pick.

8. HIRED HELP NEEDED: We are looking for additional help for the rest of the summer and into the fall. Please email us or fill out an application from our website at https://www.tantrefarm.com/internships/

9. 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.) –6 PM to 8 PM (MARIS there the whole time and Hub Market open!)
  *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 (RYAN and Staff there the whole time)
  *Chelsea Farmers’ Market (Sat.)—8 AM to 12 PM (TANTRE STAFF there the whole time)
  *Argus-Packard (Sat) — 9 AM to 3 PM (ARGUS 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

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
2 cups kale (arugula, turnip green, Asian green)
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.

GREEN BEAN AND ROASTED TOMATO SALAD (from Capay Organic Farm CSA “Farm Fresh To You” website) Serves 2
4 tomatoes, each cut lengthwise into 4 slices
1/4 tsp (heaping) Dijon mustard
1/4 lb green beans (or yellow beans), trimmed
1 Tbsp olive oil
2 Tbsp fresh orange juice
1 tsp minced shallot
1/4 tsp fresh lemon juice
1 cup mixed salad greens (arugula, lettuce, kale etc.)
1/4 tsp freshly grated orange zest
Salt and pepper, to taste

Preheat oven to 450 degrees and lightly grease a baking sheet. Arrange tomatoes in one layer on baking sheet and season with salt and pepper. Roast tomatoes in middle of oven 15 minutes, or until edges are browned, and cool. While tomatoes are roasting cook beans in salted boiling water 3 minutes, or until crisp-tender. In a colander drain beans and rinse under cold water until cool. Drain beans and pat dry. In a bowl whisk together juices, zest, mustard, oil, shallot, and salt and pepper to taste. Arrange tomatoes, overlapping them, on 2 plates and mound mixed salad greens and beans on top. Drizzle salads with vinaigrette.

COOL and CRUNCHY RADISH AND TURNIP SALAD (from Eggs on Sunday)  Serves 2
12 small radishes, thinly sliced
3 small salad turnips, thinly sliced
1/4 tsp toasted sesame oil
1/2 tsp rice vinegar
Juice of half a lime
1 Tbsp chopped chives or parsley
Coarse kosher or sea salt, to taste

Combine all ingredients in a bowl, and stir gently but thoroughly to combine and coat all the slices. Taste and season with salt (start with a little pinch and gradually add it until the flavors “pop” as much as you like).

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
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 sauté 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.

Tantre Farm CSA Newsletter WEEK #16 Sept. 10-16, 2023

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.

THIS WEEK’S SHARE

ARUGULA: an aromatic, bright green, salad green with a peppery mustard flavor; rich in iron and vitamins A and C. See Week 1 newsletter for usage and storage tips.

GREEN or YELLOW BEANS: You will receive Affirmed (straight, attractive, 5–6″, deep-green pods) or Goldilocks Yellow (beautiful bright yellow beans; 5–6″ pods are straight, attractive, and flavorful). See Week 9 newsletter for usage and storage tips.

CARROTS: You will receive Red Dragon (beautiful magenta-purple, smooth, thin skin and broad, Chantenay-type shoulders with orange internal color and yellow core) and/or Mokum (a very sweet, slender, orange “pencil carrot” with edible green leaves). See Week 1 newsletter for usage and storage tips.

SWEET CORN: You will receive Vison (exceptionally tender, super sweet, yellow ears) OR Montauk (small, fancy, bicolor kernels on 8” long ears with superior, sweet flavor). See Week 12 newsletter for usage and storage tips.

U-PICK FLOWERS (only available for picking AT TANTRE 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 16 stems per household with up to 3 sunflowers and an unlimited amount of dahlias this week in your bouquet of 16 flowers. Your bouquet is part of your share every week, although it is always greatly appreciated when you make a donation to pay for seeds and labor. Extra bouquets – $6/bunch for 10 stems. We hope you can come.

KALE (Green Curly): well-ruffled, curly green leaves on green stems; this variety makes a good, roasted “kale chip”. See Week 2 newsletter for usage and storage tips.

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.
-How to use: raw in salads or (believe it or not!) use in soups.
-How to store: refrigerate in plastic bag for 3-5 days.

STORAGE ONIONS: You will receive Patterson (medium-large, blocky bulbs with dark yellow skin and thin necks; excellent storage onion) and Redwing (the ultimate red storage onion; globe-shaped bulbs are 3–4 inches across, moderately pungent, very firm). See Week 14 newsletter for usage and storage tips.

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) OR Red Knight Bell (big, blocky, thick-walled, green-to-red pepper with sweet flesh). See Week 10 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) or Butte (russet baker that is highest in vitamin C and protein; great baked, mashed or fried). See Week 8 newsletter for usage and storage tips.

RADISHES: You will receive Cherriette (smooth, bright red roots with short green, edible tops and a sweet/hot taste), Pink Beauty (pink-colored root with mild, spicy flavor), OR Purple Bacchus (stunning, purple, round radish with white inner flesh. Very good flavor and not too hot). See Week 1 newsletter for usage and storage tips.

TOMATOES: You will receive a quart of Granadero (bright red, 4-5 oz plum tomatoes with very good flavor; thick-walled fruit are good for fresh tomato sauces, salsas, and salads). See Week 10 newsletter for usage and storage tips.

WHITE HAKUREI TURNIPS and GREENS: You will receive an edible bunch of white salad turnip greens with some small, round, smooth small roots with sweet, fruity flavor and a crisp, tender texture. Both roots (good source of Vitamin C, potassium, and calcium, and delicious raw!) and greens are edible and full of Vitamins A & C! This is the time of year to enjoy the 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. 

WINTER SQUASH (Acorn): small, green ribbed squash with pale yellow flesh; great stuffed with rice, breading, or soups
-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.

ANNOUNCEMENTS

1. ROAD CONSTRUCTION ON OLD US 12 TO TANTRE FARM until Sept. 25! Just a heads up for all of you traveling to Tantre Farm in the next 2 weeks, a section of Old US-12 between Liebeck Road and Sylvan Road will be closed to replace a culvert. Your Google Map should show you alternative routes, but if you don’t mind gravel roads, you can get off I-94 at Exit 157 and travel west on Old US 12 and take a left on Sylvan Rd (past the Road Closed sign), then turn right on Heim Rd, and then turn right on Hayes Rd. That will bring you right to our house the back way! There are several other ways to go through GPS.

2. STILL SPACES LEFT! SUMMER’S BOUNTY: COOK A JAPANESE FEAST AT TANTRE FARM WITH KORI KANAYAMA TODAY from 6 – 9 PM Please let us know if you are still interested in signing up for the cooking class on Sept. 13 by NOON today, since we have room for 1 or 2 more. We will cook up a feast with Kori Kanayama of grilled chicken on skewers, super tasty Japanese preparations of familiar vegetables, and a delectable dessert. Come enjoy a special meal for $30 per person to learn, build community, and enjoy feasting on the bounty of the summer through a cultural experience. We are offering a few scholarships at a reduced fee for those who come a bit early for prep support or stay a bit later to help clean up, so please let us know if you are interested in helping. This fee goes to Kori for her time to design and deliver a high quality cooking class with recipes, cooking coaching, and technical and cultural instructions, plus ingredients and materials. Please email us your NAME, EMAIL ADDRESS, and PHONE NUMBER with SEPTEMBER COOKING CLASS in your Subject Line to register. You may pay with Venmo to @Deb-Lentz or with Cash or Check.

3. SHORT NOTICE! TOMATO PRESERVING WORKSHOP on Sept. 17: With all this cool weather, the tomatoes are slowing way down quickly, so it’s time to preserve tomatoes now, since they may not last much longer. This workshop is scheduled for THIS COMING SUNDAY, Sept. 17 from 1 to 4 PM. Long-time CSA Member, Jessica Read, will teach mostly how to can tomatoes, but also some information will be on dehydrating and freezing them. There will be active participation and “take-home” samples for those attending. Plan on bringing a Quart Size Canning Jar. Please register with 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. Bulk tomatoes will be available for you to buy. This is a great time for canning, freezing, or dehydrating!

4. U-PICK & ALREADY PICKED TOMATOES AVAILABLE: The tomatoes are going quickly and won’t be around much longer, but we still have sauce tomatoes available for those of you interested in u-pick for preserving, whether canning, freezing, or dehydrating.
-U-PICK ROMAS: $1/lb on Wed AND Fri during CSA distribution times. You may also schedule the time on other days if needed, so we can show you where to pick and what to do.
 -ALREADY PICKED SECONDS: $1 to $1.50/lb These tomatoes are pretty ripe and ready for preserving and may require some separating. Please come only on Wed. and Fri. during distribution and pick out tomatoes from the backyard picnic tables or schedule other days by texting Deb at 734-385-6748.

5. YOGURT QUARTS, PLASTIC OR PAPER “GROCERY BAGS” ARE NEEDED, if you would like to donate some to the farm.

6. U-PICK RASPBERRY PATCH OPEN SATURDAY AND SUNDAY THIS WEEK: We will be open on Sept. 16 and Sept. 17 from 8 AM-4 PM at HoneyBee Upick, so you will find ripe fall raspberries, extra Tantre produce, Elder Farms eggs, HoneyBee honey, and even a few u-pick flowers (dahlias, sunflowers, strawflowers, globe amaranth) for sale. U-pick raspberries are $6/pint and $4/half pint for Already Picked Raspberries. We also have opened a SELF SERVE produce wagon stand with a Payment Box, so you can come all week long to get produce even if our raspberry patch is not open. To keep informed go to https://www.tantrefarm.com/tantre-farm-raspberry-u-pick.

7. 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. 27 (Wed.), Sept. 29 (Fri.), and Sept. 30 (Sat.) are the last distribution days for our Summer Shares.

8. 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 Oct. 1-7 through the last week of October for $150. 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!

9. HIRED HELP NEEDED: We are looking for additional help for the rest of the summer and into the fall. Please email us or fill out an application from our website at https://www.tantrefarm.com/internships/

10. 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.) –6 PM to 8 PM (MARIS 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 (RYAN and Staff there the whole time)
*Chelsea Farmers’ Market (Sat.)—8 AM to 12 PM (TANTRE STAFF there the whole time)
*Argus-Packard (Sat) — 9 AM to 3 PM (ARGUS 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

AUTUMN MINESTRONE (from Moosewood Restaurant Daily Special by the Moosewood Collective) Serves 6-8; makes 12 cups
2 Tbsp vegetable oil
1 cup chopped onions
2 garlic cloves, minced or pressed
2 1/2 cups peeled and cubed winter squash (such as acorn, 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 cups chopped kale
1 1/2 cup cooked (or 1- oz can) cannellini beans

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

SAUTEED HAKUREI TURNIPS and BRAISED GREENS Serves 6-8
1 bunch Hakurei Turnips with greens
1 lb greens (such as arugula or kale mix)
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. Saute 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.

Tantre Farm CSA Newsletter WEEK #15 Sept. 3-9, 2023

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, because 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

APPLE or PEAR: You will receive McIntosh (a small to medium-sized round apple with red and green skin that is thick, tender, and easy to peel; “all-purpose”, suitable both for eating raw and for cooking; used primarily for dessert) OR Bartlett (bell-shaped pear with smooth, green skin and sometimes blushed with red; great raw or baked, boiled, or grilled) OR Anjou (wide, globe pear with pale green skin and creamy white, sweet flesh, and slightly gritty texture; great raw in salads and also good baked, poached, boiled or grilled)
-How to store: keep for several weeks when stored in the refrigerator’s crisper drawer

ARUGULA: an aromatic, bright green, salad green with a peppery mustard flavor; rich in iron and vitamins A and C. See Week 1 newsletter for usage and storage tips.

GREEN or YELLOW BEANS: You will receive Affirmed (straight, attractive, 5–6″, deep-green pods) or Goldilocks Yellow (beautiful bright yellow beans; 5–6″ pods are straight, attractive, and flavorful). See Week 9 newsletter for usage and storage tips.

BEETS (Red Ace): round, smooth, deep red roots with sweet flavor; you will receive the roots and the greens, which are a great spinach substitute. See Week 7 newsletter for usage and storage tips.

CARROTS: You will receive a mix of Red Dragon (beautiful magenta-purple, smooth, thin skin and broad, Chantenay-type shoulders with orange internal color and yellow core) and Purple Haze (bright purplish-red roots with bright orange interior and a sweet flavor; cooking will cause the color to fade). See Week 1 newsletter for usage and storage tips.

SWEET CORN (Vision): exceptionally tender, super sweet, yellow ears; great for fresh eating and freezing. See Week 12 newsletter for usage and storage tips.

EGGPLANT: You will receive Nadia (slender, purplish-black, glossy-like, bell-shaped fruit), Dancer (light purple, Italian type, semi-cylindrical fruits are mid-sized, mild, and nonbitter), or Orient Express (dark purple Asian type with long, slender, glossy fruits, which are tender, delicately flavored, and quick cooking). See Week 10 newsletter for usage and storage tips.

U-PICK FLOWERS (only available for picking AT TANTRE 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 16 stems per household with up to 3 sunflowers and an unlimited amount of dahlias this week in your bouquet of 16 flowers. Your bouquet is part of your share every week, although it is always greatly appreciated when you make a donation to pay for seeds and labor. Extra bouquets – $6/bunch for 10 stems. We hope you can come to enjoy the sounds, smells, and colors!

GARLIC: a bulb of several papery white cloves; believed to help in fighting infections, cancer prevention, bolstering the immune system. See Week 3 newsletter for usage and storage tips.    

LETTUCE: You will receive any of the following– Romaine (upright, dense heads produce long, uniform hearts with good flavor), Tropicana (a green leaf lettuce with large, bright green heads with thick crumpled leaves; good in salads and sandwiches) OR Ruby Sky (all-season red leaf lettuce with dense, heavy heads; ruffled leaves are intense purple-red at the tips, and green at the inner base). See Week 1 newsletter for usage and storage tips.

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) OR Red Knight Bell (big, blocky, thick-walled, green-to-red pepper with sweet flesh). See Week 10 newsletter for usage and storage tips.

TOMATOES: You will receive any of the following: Tomato Mix (may include a colorful variety of Citrone, Sungreen, Sakura, Indigo Cherry, Clementine, Green Zebra, Verona, and Roma) and HEIRLOOMS –Brandywine (large, heirloom, beefsteak tomato–often over 1 lb–with a deep pink skin and smooth red flesh) See Week 10 newsletter for usage and storage tips.

ANNOUNCEMENTS

1. SUMMER’S BOUNTY: COOK A JAPANESE FEAST AT TANTRE FARM WITH KORI KANAYAMA on Wed. Sept. 13 from 6 – 9 PM:   Join us at the Tantre Farm kitchen to celebrate the summer’s bounty with a special, Japanese, seasonal menu that Kori Kanayama created. Kori is an inventive cook, who applies traditional Japanese methods to create delicious, nourishing dishes using fresh, seasonal ingredients. We will cook up a feast of grilled chicken on skewers, super tasty Japanese preparations of familiar vegetables, and a delectable dessert. Come enjoy a special meal for $30 per person to learn, build community, and enjoy feasting on the bounty of the summer through a cultural experience. We are offering a few scholarships at a reduced fee for those who come a bit early for prep support or stay a bit later to help clean up, so please let us know if you are interested in helping. This fee goes to Kori for her time to design and deliver a high quality cooking class with recipes, cooking coaching, and technical and cultural instructions, plus ingredients and materials. Please email us your NAME, EMAIL ADDRESS, PHONE NUMBER, and any DIETARY RESTRICTIONS with SEPTEMBER COOKING CLASS in your Subject Line to register. You may pay ahead with Venmo to @Deb-Lentz or pay with Cash or Check on the day of class. More details about the menu and what to bring will be coming on Thursday this week, but sign up soon to reserve your spot!

2. U-PICK & ALREADY PICKED TOMATOES AVAILABLE: THIS WEEK we have sauce tomatoes available for those of you interested in u-pick for preserving, whether canning, freezing, or dehydrating.

–U-PICK ROMAS: $1/lb on Wed AND Fri during CSA distribution times. Please schedule the time on other days, so we can show you where to pick and what to do.

–ALREADY PICKED SECONDS: $1.50/lb These tomatoes are pretty ripe and ready for preserving and may require some separating. Please come only on Wed. and Fri. during distribution and pick out tomatoes from the backyard picnic tables or schedule other days by texting Deb at 734-385-6748.

–FRESHLY PICKED: Minimum orders of $35/half bushel for sauce tomatoes in good condition. Can be brought to Saturday Chelsea and Ann Arbor Farmers Markets if ordered by email by Thursday morning with BULK TOMATOES in the subject line.

3. U-PICK RASPBERRY PATCH OPEN SATURDAY AND SUNDAY THIS WEEK: We will be open on Sept. 9 and Sept. 10 from 8 AM-4 PM at HoneyBee Upick, so you will find ripe fall raspberries, extra Tantre produce, Elder Farms eggs, HoneyBee honey, and even a few u-pick flowers (dahlias, sunflowers, strawflowers, globe amaranth) for sale. U-pick raspberries are $6/pint and $4/half pint for Already Picked Raspberries. We also have opened a SELF SERVE produce wagon stand with a Payment Box, so you can come all week long to get produce even if our raspberry patch is not open. To keep informed go to https://www.tantrefarm.com/tantre-farm-raspberry-u-pick.

4. 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. 27 (Wed.), Sept. 29 (Fri.), and Sept. 30 (Sat.) are the last distribution days for our Summer Shares.

5. 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 Oct. 1-7 through the last week of October for $150. Later this week or weekend, 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!

6. HIRED HELP NEEDED: We are looking for additional help for the rest of the summer and into the fall. Please email us or fill out an application from our website at https://www.tantrefarm.com/internships/

7. 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.) –6 PM to 8 PM (No Distribution Coordinator at this time. Please contact Deb @ 734-385-6748 for questions)
*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 (RYAN and Staff there the whole time)
  *Chelsea Farmers’ Market (Sat.)—8 AM to 12 PM (TANTRE STAFF there the whole time)
 *Argus-Packard (Sat) — 9 AM to 3 PM (ARGUS 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

 This is a very good time of year to enjoy the song of the cricket. We are coming to the time when the summer and fall begin to overlap. Many summer crops like peppers and tomatoes are overlapping with the autumn winter squash and pumpkins. It’s such a pleasure to savor the gentler light and milder temperatures as we go about our work on the farm. As we feel autumn slip gradually into our days, there are many hungry wasps, bees, and butterflies that are collecting nectar from the late summer blooms drawing our attention to the mysteries of these native insects.

 The crickets call us to come back to the present moment and savor this abundance, this beauty, through the simple ways of singing. “How are we native to this time, to this place?” they sing, and then continue to ask, “How are we learning to live a simpler life?” Can we learn from these insects, our elders, to simplify our own lives? Can we learn from these singing insects to consume less and to take only what we need? Just noticing how these simple creatures spend their day singing and ever present for the feast and celebration of the end of summer and the beginning of autumn transforms our consciousness and draws our attention to the simple work of harvesting and preservation for our friends and families. These insects gather and stockpile for their own community to tide over for the winter, and other creatures gather for their migratory trip to warmer climates. What are we gathering for our community? Is it appropriate? Is it enough? Is it too much? Are we perhaps stealing from future generations through our own compulsions and anxieties?

 As individuals we make choices for ourselves. Perhaps the crickets can awaken each one of us to use less, to want less, and to find a healthy balance in this place and time in our communities without jeopardizing the health and well- being of future generations. May we continue to hear the crickets sing.

RECIPES

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.

ARUGULA AND GREEN BEAN SALAD (from Bon Appetit, August 2001)
1 large shallot, chopped
1/4 cup walnut oil or olive oil
1 Tbsp Champagne vinegar or white wine vinegar
1 lb slender green beans, trimmed
4 oz arugula (about 8 cups)
3 hard-boiled eggs, peeled, coarsely chopped

Whisk first 3 ingredients in small bowl. Season dressing with salt and pepper. Cook green beans in large pot of boiling salted water until crisp-tender, about 6 minutes. Drain. Refresh under cold running water. Drain well. Transfer to large bowl. Add arugula and half of eggs. Drizzle with dressing; toss to coat. Top with remaining eggs.

THAI CORN BLACK BEAN SALAD (from The Totally Corn Cookbook) Serves 4-6
2 cups cooked corn kernels
1 can (16-oz) black beans, rinsed and drained
1/2 cup celery or celeriac
1/2 cup diced onion
1/2 cup diced red bell pepper
1/4 cup chopped cilantro
2 jalapeno chili peppers, seeded and minced
2 garlic cloves, minced
1 tsp ginger root
3 tsp sesame oil
2 Tbsp rice vinegar
1 Tbsp lime juice
Salt, to taste

 Combine corn, beans, celery, onion, bell pepper, cilantro, chilies, garlic, and ginger root in large bowl. Wisk sesame oil with vinegar and lime juice in a small bowl. Toss with corn mixture. Season with salt. Chill.

Tantre Farm CSA Newsletter WEEK #14 Aug. 27-Sept. 2, 2023

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, because 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

FRESH BASIL: Everyone will receive a bunch of Prospera Italian Large Leaf Basil this week, an herb with a sweet aroma with notes of anise in its green leaves; traditionally used in pesto. It will last longer when stored in a jar, vase, or glass of water.

**PRESERVING TIPS: You are receiving a steady flow of basil this year, since it grows so well. If you don’t use it that quickly, you can easily save it for the winter by FREEZING it (wash leaves, pluck them off branch and stick them whole in freezer bag- when ready to use, crumble leaves while frozen into dishes). Also DRYING it (hang it upside with a paper bag clipped to stem to catch the leaves for 1 to 2 weeks and strip leaves off branches when dry and store in jar).

BEETS (with no Greens): You will receive Red Ace (round, smooth, deep red roots with sweet flavor; you will receive just the roots without the greens or Cylindra Beet (a uniquely-shaped 6-inch cylindrical beet with especially sweet flavor; this heirloom is a favorite with chefs due to uniform slices and ease of peeling). See Week 7 newsletter for usage and storage tips.

CARROTS: You will receive Red Dragon (beautiful magenta-purple, smooth, thin skin and broad, Chantenay-type shoulders with orange internal color and yellow core) or Purple Haze (bright purplish-red roots with bright orange interior and a sweet flavor; cooking will cause the color to fade). See Week 1 newsletter for usage and storage tips.

COLLARD GREENS: 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. See Week 12 newsletter for usage and storage tips.

SWEET CORN (Vision): exceptionally tender, super sweet, yellow ears; great for fresh eating and freezing. See Week 12 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 16 stems per household with up to 3 sunflowers and 3 dahlias in your bouquet. 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 10 stems.

LETTUCE: You will receive any of the following– Romaine (upright, dense heads produce long, uniform hearts with good flavor), Tropicana (a green leaf lettuce with large, bright green heads with thick crumpled leaves; good in salads and sandwiches), or Ruby Sky (all-season red leaf lettuce with dense, heavy heads; ruffled leaves are intense purple-red at the tips, and green at the inner base); rich in calcium, iron, and vitamins A and C. See Week 1 newsletter for usage and storage tips.

STORAGE ONIONS: You will receive 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) and/or Redwing (the ultimate red storage onion; globe-shaped bulbs are 3–4 inches across, moderately pungent, very firm).
-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 any of the following– 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), 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) Carmen (6-inch long, tapered fruit that ripens from green to a deep “carmine” red; sweet taste in salads and when roasted and fully red-ripe), or Red Knight Bell (big, blocky, thick-walled, green-to-red pepper with sweet flesh). See Week 10 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) 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). See Week 8 newsletter for usage and storage tips.

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. See Week 6 newsletter for usage and storage tips.

TOMATOES: You will receive any of the following: Tomato Mix (may include a colorful variety of Sun Gold, Sungreen, Sakura, Indigo Cherry, Clementine, Green Zebra, Verona, and Roma) and HEIRLOOMS –Brandywine (large, heirloom, beefsteak tomato–often over 1 lb–with a deep pink skin and smooth red flesh) See Week 10 newsletter for usage and storage tips.

WATERMELON: You will receive Dark Belle (dark-green skin, bright-red flesh, oblong 5-7 lb. fruit with thin rind, and very sweet flavor) OR Sureness (superior yellow flesh watermelon with attractive dark green skin with narrow, dark green stripes and sweet, bright yellow flesh). See Week 9 newsletter for usage and storage tips. See Week 9 newsletter for usage and storage tips.

ANNOUNCEMENTS

1. U-PICK RASPBERRY PATCH OPEN SATURDAY AND SUNDAY THIS WEEK: We will be open on Sept. 2 and Sept. 3 from 8 AM-4 PM at the HoneyBee Upick, so you will find ripe raspberries, extra Tantre produce, Elder Farms eggs, HoneyBee honey, and even a few u-pick flowers (dahlias, sunflowers, strawflowers, globe amaranth) for sale. U-pick raspberries are $6/pint and $4/half pint for Already Picked Raspberries. We also have opened a SELF SERVE produce wagon stand with a Lock Box, so you can come all week long to get produce even if our raspberry patch is not open. To keep informed go to https://www.tantrefarm.com/tantre-farm-raspberry-u-pick.

2. VACATIONS or OUT OF TOWN: Please remember to contact us at least by Sundays to make changes in pick up days or locations for the upcoming week, or let us know since we can make administrative changes at least a day ahead. With Labor Day weekend coming up, please make all your changes ahead of time, and email us as soon as possible if you need to make changes this weekend. If you can’t find someone to pick up your share, please let us know if you want to cancel your share or donate to a needy family.

3. 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. 27 (Wed.), Sept. 29 (Fri.), and Sept. 30 (Sat.) are the last distribution days for our Summer Shares.

4. SUMMER’S BOUNTY (REVISED): COOK A JAPANESE FEAST AT TANTRE FARM WITH KORI KANAYAMA on Wed. Sept. 13 from 6–9 PM
Join us at the Tantre Farm kitchen to celebrate the summer’s bounty with a special, Japanese, seasonal menu that Kori Kanayama created. Kori is an inventive cook, who applies traditional Japanese methods to create delicious, nourishing dishes using fresh, seasonal ingredients. We will cook up a feast of grilled chicken on skewers, super tasty Japanese preparations of familiar vegetables, and a delectable dessert. Bring a light jacket to enjoy a special meal with friends new and old by the vineyard and Tantre’s flower garden in full bloom! This unique class will be $30 per person, but we offer a few scholarships at a reduced fee for those who come a bit early for prep support or stay a bit later to help clean up, so please let us know if you are interested in helping. This fee goes to Kori for her time to design and deliver a high quality cooking class with recipes, cooking coaching, and technical and cultural instructions, plus ingredients and materials. We suggest signing up now to reserve your spot. Please email us your NAME, EMAIL ADDRESS, PHONE NUMBER, and any DIETARY RESTRICTIONS with SEPTEMBER COOKING CLASS in your Subject Line to register. You may pay ahead with Venmo to @Deb-Lentz or pay with Cash or Check on the day of class. Stay tuned for more updated details!

5. HIRED HELP 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. Please email us or fill out an application from our website at https://www.tantrefarm.com/internships/

6. NO IMMUNE BOOSTER CSA for a few weeks, so we can let folks finish all of their summer vacations.

7. 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.) –6 PM to 8 PM (No Distribution Coordinator at this time. Please contact Deb @ 734-385-6748 for questions)
 *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 (RYAN and Staff there the whole time)
 *Chelsea Farmers’ Market (Sat.)—8 AM to 12 PM (TANTRE STAFF there the whole time)
 *Argus-Packard (Sat) — 9 AM to 3 PM (ARGUS 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

FARM CHEESE STUFFED COLLARD ROLLS WITH CHERRY TOMATOES (from www.epicurious.com)
For the sauce:
1 pt cherry tomatoes
2 garlic cloves, pressed or crushed
1/4 cup or more basil and/or oregano leaves, thinly sliced
1/4 cup olive oil
Salt and pepper, to taste

Cut the cherry tomatoes in half and place in large bowl. Add the garlic, basil and olive oil and stir to combine. Season with salt and pepper. Pour half of the sauce into a large baking dish.

For the rolls:
10-12 large collard leaves, washed well
1 cup farm cheese or ricotta
1/4 lb whole-milk mozzarella, cut into 1/4-inch dice
1 large egg, beaten lightly
1/4 cup thinly sliced scallion or onion

In a kettle of boiling water boil the collards for 10 minutes, or until they are crisp-tender, drain them, and refresh them in a large bowl of cold water. In another large bowl combine the ricotta, the mozzarella, the egg, the scallion, and salt and pepper to taste. Cut out the tough center rib and stem one third of the way up one of the collard leaves and pat the leaf dry. Mound 2 heaping tablespoons of the cheese mixture at the top end of the leaf and roll up the leaf, tucking in the ends to form a roll. Make rolls with the remaining collard leaves and cheese mixture in the same manner. Arrange the rolls in one layer on the sauce in the baking dish and cover with the remaining sauce. Bake the rolls, covered, in the middle of a preheated 375 degree oven for 45-50 minutes, or until the sauce is bubbling and the rolls are cooked through.

FRESH CARROT JUICE (Simple Food for the Good Life by Helen Nearing)
1 pound carrots
1/2 pound apples
2 beets, sliced and peeled

 Core the apples, but do not peel. Cut them in quarters. Put carrots, apples and beets through juicer or blender. Chill and serve.

GRILLED CORN, PEACH AND POBLANO SALAD (from “The Washington Post”, August 19, 2009) Makes 6 3/4-cup servings
This salad is best served within 24 hours after it is made.

4 ears grilled corn, husks removed and kernels cut off (about 3 cups; see Notes)
1 large or 2 small grilled poblano peppers; cut into 1/4-inch dice (3/4 cup; see Notes)
2 large ripe peaches, peeled and cut into kernel-size pieces (1 1/2 cups; see Notes)
2 tsp honey, or more to taste
2 Tbsp cider vinegar
1 Tbsp olive oil
10-20 stems chives (or parsley), chopped (2 Tbsp)
1/8-1/4 tsp salt
Freshly ground black pepper, to taste

Combine the corn, poblano chili pepper(s), peaches, honey, cider vinegar, oil, chives, and salt and pepper to taste. Taste and adjust the seasoning as needed. Serve warm or at room temperature.

Note: To grill the CORN, discard the husks and silk. Rinse and wrap each damp ear of corn in aluminum foil. Cook for 20-35 minutes on a hot covered grill, turning the ears every 7-8 minutes, until the kernels are tender and start to brown. (The time depends on the heat of the grill and the size and age of the corn.) Grill the POBLANO directly over the flame on the grill, turning to evenly char all sides. Remove from the grill and cover with plastic wrap or place inside a food-safe plastic bag for 10 minutes. Remove, peel away the charred skin, core and seed. To remove the skin from the PEACHES, place each piece of fruit in a pot of boiling water for 30 seconds to loosen the skin. Peel when cool enough to handle.