If needed, please contact Richard Andres & Deb Lentz at 2510 Hayes Rd. Chelsea, MI 48118 e-mail: tantrefarm@hotmail.com phone: 734-475-4323 website: www.tantrefarm.com.

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

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

GREEN BEANS (Jade):  long, slender, deep green, filet bean with sweet flavor.  See Week 1 newsletter for usage and storage tips.

FRESH SHELLING BEANS (Tongue of Fire): Italian heirloom shelling beans are round, ivory-tan with red streaks with 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, but also delicious simply boiled until tender, and served with a little butter or olive oil, salt/pepper or herbs. Many delicious recipe ideas online: https://foodchannel.com/recipes/braised-collard-greens-with-tongue-of-fire-beans, https://healthyslowcooking.com/thai-coconut-tongue-of-fire-soup/.
-How to store: refrigerate fresh beans for up to 5 days.

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

EGGPLANT: *They just keep coming!  This year has been a bonanza year for eggplant.  Lots of ideas online!  See recipe section for a good one!  You will receive some variety such as Nadia (slender, purplish-black, glossy-like, bell-shaped fruit), Rosa Biana (an Italian heirloom; round fruit streaked with white and violet), 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 FRESH HERBS  (at the farm):   Due to a shortage in staff and reduced herb production, we are offering 1 free bunch of herbs for you to pick at the farm this week.  You may choose from the following selection: purple or green basil, cilantro, dill, parsley, rosemary, sage, oregano, French sorrel, or thyme.  You may come on Wednesday or Friday during normal distribution times (See Announcements #4) or please prearrange times on other days until Sunday, so someone is around to show you the Herb Garden.
-How to store: In general, store herbs upright with cut stems in 1 or 2 inches of water and refrigerate for up to 1 week or wrap in slightly dampened cloth or plastic bag and store in refrigerator.

U-PICK FLOWERS (at the farm):  Every summer we plant a variety of flowers to share with you until the first frost.  These flowers are still available for the Extended Fall CSA members, so plan on coming to the farm if you are able and to pick 16 stems per household.  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.   We will have clippers and donated yogurt containers for you to use.  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 – $5/bunch.

GREEN ONIONS (also called “Scallions”): young shoots of bulb onions with long green stalks and milder tasting than large bulb onions; full of great fiber and antioxidants, high in potassium and source of vitamins C and B-6.
-How to use: the bulb, flowers, and green leaves are edible; can be cooked, grilled, roasted whole as a vegetable; chopped in salads, soups, and other dishes for flavor.
-How to store: refrigerate in damp towel/plastic bag for 5-7 days.

LETTUCE MIX (Allstar Gourmet):  a custom salad mix of red and green lettuces along with arugula, mizuna, tatsoi, and other unique greens of many varying shapes, flavors, and textures.   See Week 1 newsletter for usage and storage tips.

SWEET or CHILI PEPPERS: You will receive some combination of Red Knight Bell (big, blocky, thick-walled, green or changing to red pepper), OR Poblano (a mild, dark green variety of chili pepper; popular in Southwestern recipes; heart-shaped fruit, which is mildly pungent with a lightly sweet, medium-hot flavor), OR Shishito (sweet, mild, slender Japanese chiles about 2- to 4-inches with squarish end; often used in stir-fried dishes, salads, or as a pickled condiment).   See Week 1 newsletter for usage and storage tips.

POTATOES (French Red Fingerlings): dark rose-red skin and yellow flesh; creamy taste and firm texture, excellent roasted or boiled.

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

U-PICK RASPBERRIES (only available at Honey Bee U-pick in Ann Arbor):  Fall raspberries are beginning to slow down at Honey Bee U-pick site (5700 Scio Church Rd.), but still enough to pick 1 pint as part of your share for FREE on Wed (10/13),  Sat (10/16), or Sun (10/17) this week.  If you are less able-bodied with an injury or the inability to bend or walk very well, please PREORDER your 1 pint to pick up at the Honey Bee U-pick or at the Farm in Chelsea on Wed or Fri. afternoon or at the Ann Arbor or Chelsea Farmers Market on Saturday. To see updates go to https://www.tantrefarm.com/tantre-farm-raspberry-u-pick.  Extra U-pick pints – $4/pint or extra Already Picked pints — $6/pint.  

TATSOI: an Asian green with small, spoon-shaped, thick, dark-green leaves with tangy, sweet flavor.
-How to use: commonly eaten raw in salads, but can be cooked in stir-fries/soups.
-How to store: refrigerate in plastic bag or wrap in a damp towel for up to a week.

WINTER SQUASH: You will receive each of the following: Butternut (light, tan-colored skin; small seed cavities with thick, cylindrical necks; bright orange, moist, sweet flesh; longest storage potential of all squash) and Delicata (small, oblong, creamy colored with long green stripes, only slightly ribbed; pale yellow, sweet flesh; edible skin; best eaten within 4 months of harvest).  See Week 1 newsletter for usage and storage tips.

ANNOUNCEMENTS

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

2. THANKSGIVING CSA Registration is OPEN!   A more detailed email notice about this will come out to you soon.  You can also read more details about the Thanksgiving Share on our website under “CSA Info” and register here 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 $125. This share will be available for pick up on Nov. 20 (the Saturday before Thanksgiving) at the Ann Arbor Farmers’ Market 7 AM-12 PM, Tantré Farm 2-5 PM, Washtenaw Food Hub 9 AM-12 PM, Agricole in Chelsea 9 AM-12 PM, and Pure Pastures in Plymouth 9 AM-5 PM.  More specific details coming soon.

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

4. PICK UP TIMES & LOCATIONS REMINDERS:  **Volunteers will be at each site during designated times below.  
Ann Arbor Farmers’ Market (Wed.)—7 AM to 12 PM (TANTRE STAFF there  the whole time)
*MOVE Fitness & Wellness Studio (Wed)—8 AM to 10 AM (SARA will be 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 (LIZZIE will be  there the whole time)
*Pure Pastures (Wed.)—9 AM to 5 PM (PURE PASTURES STAFF will be there with some self check-in)
*Farm (Fri.)—2 PM to 7 PM (TANTRE STAFF there 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 (DEB and staff there the whole time)
*Argus-Packard (Sat)—12 PM to 3 PM (ARGUS STAFF there the whole time)
*RoosRoast-Rosewood (Sat)–9 AM  to 11 AM (DEBRA is there the whole time)

RECIPES

BROWNED BUTTER PASTA WITH TATSOI  (from www.backyardfarming.blogspot.com)  Serves 2
Pasta of choice, preferably curved or with ridges
1/2 stick unsalted butter
Salt and pepper, to taste
Leaves of 2-3 bunches of tatsoi, rinsed
1/2 cup chopped sage
Freshly grated Parmesan
Lemon wedges, optional

    Cook pasta to al dente in salted water.  When pasta almost done, melt butter in a skillet.  Swirl the butter in the pan as it foams.  (At this point, remove pasta from the heat and drain well in a colander.)  When butter begins to brown, toss in pasta and mix to coat with butter.  Salt and pepper to taste.  Add tatsoi and sage and cook until slightly wilted, about 1-2 minutes.  Serve immediately with grated Parmesan and lemon wedges on the side.

SOUTHWEST COLACHE  (from Capay Organic Farm CSA “Farm Fresh To You” website)
2 Tbsp oil (veggie or olive)
1 butternut squash, peeled, seeded, diced
1 medium onion, (or green onions) coarsely chopped
1 clove garlic, minced
16 oz chopped tomatoes, fresh or canned, undrained
1 bell pepper, seeded, chopped   
14 oz whole kernel corn
1 green chili pepper, chopped (optional)
1/2 tsp salt
1/4 tsp pepper
Grated cheese, for topping (optional)

    Heat oil in large skillet over medium heat.  Add squash, onion, and garlic; cook for 5 minutes or until onion is tender.  Add tomatoes and bell pepper to skillet.  Bring to simmer, cover and let simmer for 15 minutes over low heat.  Add remaining ingredients.  Simmer covered, 5 minutes, or until squash is tender.  Uncover; increase heat to high and continue cooking a few minutes or until most liquid has evaporated.  Top with grated cheese, if desired. 

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 (or 1 bunch green onions)
2 garlic cloves, minced or pressed
2 1/2 cups peeled and cubed winter squash (butternut, delicata, etc)
2 celery stalks, diced
1/2 cup peeled and diced carrots
2 1/2 cups cubed potatoes
1 tsp dried oregano (or 1 Tbsp fresh oregano)
2 tsp salt
1/2 tsp black pepper
6 cups water
4 cups chopped kale/Brussels crowns
1 1/2 cup cooked cannellini beans (or freshly shelled Tongue of Fire 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.

GEORGIAN EGGPLANT WALNUT ROLLS (http://ramblingspoon.com/?p=5394)
**Great Eggplant recipe for long eggplants especially!  

 If needed, please contact Richard Andres & Deb Lentz at 2510 Hayes Rd. Chelsea, MI 48118 e-mail: tantrefarm@hotmail.com phone: 734-475-4323 website: www.tantrefarm.com.

    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 under the NEWSLETTERS tab.

    **Also, if you’re having trouble identifying any unfamiliar produce, please look for “Veggie ID” with additional information on our website under RECIPES. 

THIS WEEK’S SHARE

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

BASIL (Prospera Italian Large Leaf):  Everyone will receive this herb with a sweet aroma with notes of anise in its green leaves; traditionally used in pesto.  This tropical herb does not store well in a refrigerator, so it will last longer when stored in a jar, vase, or glass of water on your counter.

GREEN and/or PURPLE BEANS:  You will receive Jade (long, slender, deep green, filet bean) and/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 7 newsletter for usage and storage tips.

FRESH SHELLING BEANS (Tongue of Fire): Italian heirloom shelling beans are round, ivory-tan with red streaks with 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, but also delicious simply boiled until tender, and served with a little butter or olive oil, salt/pepper or herbs.
-How to store: refrigerate fresh beans for up to 5 days.

SWEET CORN (Vision): exceptionally tender, super sweet, yellow ears; great for fresh eating and freezing   * We don’t treat our organic corn with pesticides, so you may find some earworms enjoying the corn too; just cut off the damaged part and cook the rest of the ear. See Week 12 newsletter for usage and storage tips.

EGGPLANT: You will receive some variety such as Nadia (slender, purplish-black, glossy-like, bell-shaped fruit), Rosa Biana (an Italian heirloom; round fruit streaked with white and violet), or Orient Express (dark purple Asian type with long, slender, glossy fruits, which are tender, delicately flavored, and quick cooking).  See Week 9 for  usage and storage tips..

U-PICK FRESH HERBS  (at the farm):   Due to a shortage in staff and smaller herb production, unfortunately we have not been able to give much variety to your herb selection this season, so we are offering 1 free bunch of herbs for you to pick at the farm during this last Summer CSA week until Sun. Oct. 3.  You may choose from the following selection: purple or green basil, cilantro, dill, parsley, rosemary, sage, oregano, French sorrel, or thyme.  You may come on Wednesday or Friday during normal distribution times (See Announcements #7) or please prearrange times on other days until Sun., Oct. 3, so someone is around to help you in the Herb Garden.
-How to store: In general, store herbs upright with cut stems in 1 or 2 inches of water and refrigerate for up to 1 week or wrap in slightly dampened cloth or plastic bag and store in refrigerator.

U-PICK FLOWERS (at the farm):    This week you can pick up to 18 stems as part of your last Summer share.  The sunflowers are blooming, and look fantastic, so be sure and add a few to your bouquet! 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.   Donations are appreciated to help pay for seeds and labor.  Extras – $5/bouquet.

KALE (Red Curly): well-ruffled, purplish green leaves with red stems; excellent for kale chips or a summer salad.  See Week 5 newsletter for usage and storage tips.

LETTUCE MIX  (Wildfire): a 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.  See Week 1 newsletter for usage and storage tips.

SWEET or CHILI PEPPERS: You will receive some combination of Red Knight Bell (big, blocky, thick-walled, green or changing to red pepper), OR Italian Sweet (8 inch long, conical, thick walled, very sweet peppers that turn red very quickly; perfect for munching or in salad), OR 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), OR Shishito (sweet, mild, slender Japanese chiles about 2- to 4-inches with squarish end; often used in stir-fried dishes, salads, or as a pickled condiment).  See Week 12 newsletter for usage and storage tips.

FINGERLING POTATOES: You will receive French Red Fingerlings (dark rose-red skin and yellow flesh; creamy taste and firm texture, excellent roasted or boiled)  AND Russian Banana Fingerling (an heirloom potato with small, banana-shaped tubers with yellow skin and light yellow flesh; used by chefs for its delicious flavor and smooth “waxy” texture that doesn’t fall apart when cooked; good baked, boiled, or in salads).  See Week 7 newsletter for usage and storage tips.

RADISHES (Pink Beauty): a pink-colored root with mild, spicy flavor.  See Week 16 newsletter for usage and storage tips.

U-PICK RASPBERRIES (only available at Honey Bee U-pick in Ann Arbor):  Fall raspberries are beginning to slow down at Honey Bee U-pick site (5700 Scio Church Rd.) at the corner of Zeeb and Scio Church Roads in Ann Arbor, but we are inviting you to pick 1 pint as part of your share for FREE on Wednesday,  Saturday, or Sunday this week.  If you are less able-bodied with an injury or the inability to bend or walk very well, please PREORDER your 1 pint to pick up at the Honey Bee U- pick this week on Wed. (9/29), Sat. (10/2) or Sun.+ (10/3) or at the Farm in Chelsea on Friday afternoon or at the Ann Arbor or Chelsea Farmers Market on Saturday. To see updates go to https://www.tantrefarm.com/tantre-farm-raspberry-u-pick.  Extra U-pick pints are $4/pint or extra Already Picked pints are $6/pint.  

WINTER SQUASH:   You will receive Butternut (light, tan-colored skin; small seed cavities with thick, cylindrical necks; bright orange, moist, sweet flesh) 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. LAST WEEK OF THE SUMMER CSA: That means Sept. 29 (Wed.), Oct. 1 (Fri.), and Oct. 2 (Sat.) are the last distribution days for our Summer Shares, but ple ase feel free to continue with our Extended Fall CSA program.  See below for details.

2. PLEASE RETURN ALL SHARE BOXES THIS WEEK!  Please bring bags, a cooler, or a box to transfer your produce this week, so you can leave the share box behind if we won’t see you again.

3. STILL ROOM: “EXTENDED FALL CSA” SHARE REGISTRATION IS OPEN:   This is a 4-week share, which will begin the week of October 3-9 and the last distribution will be the week of October 24-30.  This Fall Share is $144 celebrating all the bounty of the fall vegetables!  In order to receive all 4 shares, please register online anytime before Oct. 1 at https://tantrefarm.csaware.com/store//extended-fall-csa-C22385.  See our website.

4. THANKSGIVING CSA on November 20:  This CSA is NOT open for registration just yet, but we wanted to let you know to “save the date”, since it will open soon.  A more detailed email notice will come to you in the next week or so.  This share is a one time pick up of 60 to 80 pounds of produce for winter storage or to stock up on vegetables before the holiday for $125.  This share will be available for pick up on the Saturday before Thanksgiving at the Ann Arbor Farmers’ Market from 7 AM until 12 PM, at Tantré Farm from 2-5 PM, and other locations TBD.

5. PLANT WALK ON SUNDAY, Oct.10, from 12-2 PM:  We are hosting a leisurely plant walk at Tantre Farm for our local foraging expert, Rachel Mifsud from “Will Forage For Food”. Plant walks are excellent learning opportunities for those with beginning to intermediate foraging skills, and for anyone wishing to increase their knowledge of the local flora. Our discussion will include information about identification, methods of harvest, preparation, and use. We will explore the area and choose around 15 edible, medicinal, or otherwise useful plants and mushrooms to focus on. Unlimited class size, drop ins are welcom e, and cost is $25.  To register ahead of time or find more information, just go to her website at  https://willforageforfood.square.site/

6. IMMUNE BOOSTER CSA THIS WEEK:  Please feel free also to sign up for our weekly, collaborative CSA share if you would like to supplement your box or give it as a gift. This  menu is updated  on our website every Monday – Wednesday http://www.tantrefarm.com/how-does-our-immune-booster-csa-work/.  Still time to sign up this week Wed. until midnight!

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 10 AM (SARA 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 (LIZZIE will be  there the whole time)
*Pure Pastures (Wed.)—10 AM to 5 PM (PURE PASTURES STA FF will be there)
*Farm (Fri.)—2 PM to 7 PM (TANTRE STAFF there with some self check-in)
*CHANGE:  Community High School is now 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 (DEB and staff there the whole time)
*Argus-Packard (Sat)—12 PM to 3 PM (ARGUS STAFF there the whole time)
*RoosRoast-Rosewood (Sat)–9 AM  to 11 AM (DEBRA is there the whole time)

RECIPES

FRESH SHELLING BEAN AND BASIL SOUP (from Bon Apetit)  Serves 6
Toast:
6 slices chewy, country-style bread
2 Tbsp olive oil
2 garlic cloves
Soup:
1 Tbsp extra virgin olive oil
2 garlic cloves, minced
1 yellow onion, minced
5 cups chicken broth
3-4 cups fresh shelled “Tongue of Fire” beans
1 bay leaf
1 tsp freshly ground pepper
1/4 lb green or purple beans, cut into 2-in ch lengths (optional)
1/2 cup basil leaves
1/4 cup extra virgin olive oil
    Preheat oven to 400 degrees.  Place the bread slices on a baking sheet and bake for 15 minutes.  Remove from oven and drizzle with olive oil.  Return to oven and bake for another 5-10 minutes until toasts are firm and lightly golden.  Remove and let cool, then rub both sides of each toast with a garlic clove.  Set aside.  Prepare the soup: Heat the olive oil over medium heat in a heavy-bottomed soup pot.  Add the garlic and onion; cook, stirring for a minute or two, until the onion is translucent.  Add the chicken broth, beans, bay leaf and pepper.  Bring to a boil, reduce the heat to low and simmer for 20 minutes or until the beans are soft.  Taste for salt, adding more is needed.  Remove the bay leaf.  Remove 1 cup of the beans, puree in a processor or blender, then return them to the pot.  Add the optional green bea ns and simmer for a few moments, until the green beans are just tender.  While the beans are cooking, puree the basil and olive oil.  Set aside.  To Serve: Place a toast in the bottom of each soup bowl, then ladle in the soup.  Add a teaspoon of the basil sauce to each, giving half a stir to swirl with the spoon.

**Thank you for a wonderful Summer Season filled with gratitude, community building, and your unending support.  We would especially like to express our heartfelt appreciation to our hardworking farm crew for this end of season: Andy, Jordan, Chizo, Donn, Geoff, Adam, Ake, Carrin, Nina, Mark, Rachel, Sophia, Rene, Ryan, John, and the Rubio Family. If you get a chance to thank them please do. 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 every Wed. (thru Dec.) and Sat. (year round), Chelsea Farmers Market (every Sat. through Oct. 30), Arg us Farm Stop on Liberty or on Packard and the People’s Food Coop in Ann Arbor, and at Agricole Farm Stop in Chelsea throughout the winter. Thank you for being a member of the Tantre Farm Summer CSA  2021!!    Hope to see you in 2022!
    –Deb, Richard, and the Tantre Farm Crew**

If needed, please contact Richard Andres & Deb Lentz at 2510 Hayes Rd. Chelsea, MI 48118 e-mail: tantrefarm@hotmail.com phone: 734-475-4323 website: www.tantrefarm.com.

    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 under the NEWSLETTERS tab.

    **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

GREEN and/or PURPLE BEANS:  You will receive Jade (long, slender, deep green, filet bean) 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 7 newsletter for usage and storage tips.

ORANGE CARROTS (Romance): blunt-tipped, deep orange roots with impressive flavor for a summer-harvested carrot.  See Week 1 newsletter for usage and storage tips.

SWEET CORN (Vision): exceptionally tender, super sweet, yellow ears; great for fresh eating and freezing   * We don’t treat our organic corn with pesticides, so you may find some earworms enjoying the corn too; just cut off the damaged part and cook the rest of the ear.  Delicious!! See Week 12 newsletter for usage and storage tips.

EGGPLANT/ZUCCHINI: You will receive some variety of Eggplant such as Nadia (slender, purplish-black, glossy-like, bell-shaped fruit ), Rosa Biana (an Italian heirloom; round fruit streaked with white and violet), or Orient Express (dark purple Asian type with long, slender, glossy fruits, which are tender, delicately flavored, and quick cooking) and/or  Dunja Zucchini (dark green, straight zucchini).  See Week 9 for Eggplant & Week 5 for Zucchini 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 15 stems per household.  You may want to bring a vase/jar to keep your flowers fresh going home, but we will have donated yogurt containers to fill with water as well.  Your bouquet is part of your share, although it is always greatly appreciated when you make a donation to pay for seeds and labor.  Extra bouquets cost $5/bunch.

GARLIC:  a bulb of several papery white cloves; believed to help in fighting infections, cancer prevention, and bolstering the immune system. See Week 6 newsletter for usage and storage tips.

KALE (Green Curly): well-ruffled, curly green leaves on green stems; this variety makes a good, roasted “kale chip”.  See Week 5 newsletter for usage and storage tips.

SWEET or CHILI PEPPERS: You will receive some combination of  Red Knight Bell (big, blocky, thick-walled, green or changing to red pepper),  Poblano (a mild variety of chili pepper known as “poblanos” when dark green, but becomes an “ancho” when brick-red and fully dry; popular in Southwestern recipes; heart-shaped fruit, which is mildly pungent with a lightly sweet, medium-hot flavor), and Shishito (sweet, mild, slender Japanese chiles about 2- to 4-inches with squarish end; often used in stir-fried dishes, salads, or as a pickled condiment).  See Week 12 newsletter for usage and storage tips.

POTATOES: You will receive Yukon Gold (yellowish brown skin with yellow dry flesh and pink eyes; long storage and good tasting; perfect baked, boiled, mashed or fried ) AND Red Norland (smooth, red skin and white flesh; great baked, boiled, or roasted).  See Week 7 newsletter for usage and storage tips.

RADISHES (Pink Beauty): pink-colored root with mild, spicy flavor.
-How to use: raw, roasted, used in soups, sliced in salads, sandwiches, or stir-fries, grated in slaws; radish greens are delicious in soups or stir-fries and are an excellent source of vitamins A, C, and the B’s!
-How to store: refrigerate in plastic bag/damp towel for 1-2 weeks.

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 o r light cooking; to cook simply: clean rapini 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 rapini after it is fully cooked.
-How to store: wrap in dampened cloth in plastic bag for up to 1 week.

U-PICK RASPBERRIES (only available at Honey Bee U-pick in Ann Arbor):  We still have raspberries 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 to pick up at the Honey Bee U-pick this week on Wednesday (9/15) or Saturday (9/18) or Sunday (9/19) or at the Farm in Chelsea on We d. or Friday distributions this week.  Extra U-pick pints are $4/pint or extra Already Picked pints are $6/pint.  

TOMATOES: Our tomato supply is slowing down, so you will receive just a few of the last of the tomatoes with some of the following  varieties: heirlooms like Cherokee Purple, Brandywine, Striped German, or Mountain Magic (bright red, round tomatoes with very sweet flavor; excellent in salads), or  Geronimo (a beefsteak slicer variety; fruits are very large, firm, nice red color and good taste) or San Marzano (early, large classic Italian roma tomato; delicious, balanced acidic flavor and meaty flesh makes for good sauce and paste). See Week 9 newsletter for usage and storage tips.

WINTER SQUASH (Spaghetti):   2-3 pounds, golden-yellow, oblong, smooth, medium size with “spaghetti” (stringy) flesh; bake like squash or boil and fork out the flesh, topping the “spaghetti” flesh with your favorite sauce; mildly sweet.
-How to use: slice in half , scoop seeds out and bake with a little water in baking pan at 350 degrees for 40 minutes or until tender; good in soups or stews; add small amounts to yeast breads, muffins, cookies, pies, oatmeal, etc.
-How to store: keep dry at room temperature.

ANNOUNCEMENTS

1. 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. 29 (Wed.), Oct. 1 (Fri.), and Oct. 2 (Sat.) are the last distribution days for our Summer Shares.

2. “EXTENDED FALL CSA” SHARE REGISTRATION IS OPEN:  We are offering an Extended Fall CSA Share for $144 for 4 weeks after the Summer Share is over . This will begin the week of October 3-9 and the last distribution will be the week of October 24-30. Our Fall Share will give you an opportunity to receive many varieties of fall produce from Tantre Farm. In order to receive all 4 shares, please  register online anytime before Sept. 25 at https://tantrefarm.csaware.com/store//extended-fall-csa-C22385.  Please go to our website for more information.  

3. U-PICK TOMATOES AVAILABLE:   Some varieties are dwindling, but we still have some slicers, sauce, and a few other varieties of tomatoes for $0.75/lb for those of you interested in preserving this week.  We will be open for u-pick on Wed, Fri,  Sat afternoons, and Sundays.  On Farm Distribution Days (Wed & Fri),  there will be no need to schedule a time, since we will be here, but please schedule the time on other days to make sure someone is here to help.

4. WANTED: TOMATO PICKERS!!   Is there anyone interested in helping us pick tomatoes any weekday morning for the next few weeks, but especially on Mon, Tues, Thurs, and Friday mornings?  You may want to stay for a home-cooked lunch if you stay until Noon!

5. THANKS FOR COMING TO THE TOMATO PRESERVING WORKSHOP! During the workshop this past Sunday, we managed to put up an amazing 70 quarts of canned tomatoes!  We also discussed freezing and drying techniques and sampled dried peaches, dried strawberries, dried tomatoes, and even last year’s canned grape juice.  This is an incredible amount of help from our community of CSA members for the farm’s winter crew whom we feed throughout the seasons. All the members went home with a jar of canned tomatoes, and even some bulk tomatoes for preserving.  Thanks to our neighbor, Stephanie Doll, who facilitated the workshop with all of our hardworking participants.  Happy canning!

6. U-PICK RASPBERRY PATCH OPEN WEDNESDAY, SATURDAY, AND SUNDAY THIS WEEK:  We still have raspberries at the Honey Bee U-Pick site (5700 Scio Church Rd., Ann Arbor), and will continue  throughout September with different varieties.  You may pick your FREE PINT, and any extras cost $4/pint and $6/pint, if we pick.  We will be open on Wed., Sat., and Sun. from 8 AM-5 PM this coming week.   To see updates go to https://www.tantrefarm .com/tantre-farm-raspberry-u-pick.

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

8. PICK UP TIMES & LOCATIONS REMINDER:  
*Ann Arbor Farmers’ Market (Wed.)—7 AM to 12 PM (TANTRE STAFF there  the whole time)
*MOVE Fitness & Wellness Studio (Wed)—8 AM to 10 AM (SARA 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 (LIZZIE will be  there the whole time)
*Pure Pastures (Wed.) (limited site) —10 AM to 5 PM (Pure Pastures staff will be there)
*Farm (Fri.)—2 PM to 7 PM (TANTRE STAFF there with some self check-in)
*CHANGE:  Community High School is now 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 (DEB and staff there the whole time)
*Argus-Packard (Sat) (limited site)—12 PM to 3 PM (ARGUS STAFF there the whole time)
*RoosRoast-Rosewood (Sat)–9 AM  to 11 AM (DEBRA is there the whole time)

RECIPES

RAPINI WITH PASTA (from The Victory Garden Cookbook by Marian Morash)  Serves 4
1 bunch broccoli raab (rapini)
1 sweet bell pepper (optional), thinly sliced
1/2 lb spaghetti or other pasta noodles
1 Tbsp chopped garlic
6 Tbsp olive oil
2 cups water or chicken stock
2 Tbsp butter
Salt and freshly ground pepper, to taste
Parmesan cheese
    Wash and peel broccoli raab, and cut into 2- to 3-inch pieces; set aside.  Break spaghetti into 2- to 3-inch pieces.  In a large saute pan, cook garlic in oil for 1 minute.  A dd pepper slices, cook slightly, and stir in raab, spaghetti, and water or stock.  Cover and cook over medium heat, stirring frequently, for approximately 10 minutes, adding additional water if necessary.  When broccoli raab is tender, and spaghetti cooked, remove the cover, reduce any pan liquids, and stir in butter.  Season to taste and serve with Parmesan cheese. 

SPAGHETTI SQUASH CASSEROLE (from Moosewood Cookbook)  Serves 4-6
1 spaghetti squash, 8-inches long
2 Tbsp butter
1 cup chopped onion
2 medium cloves garlic, minced
1/2 lb fresh, sliced mushrooms
1/2 tsp dried oregano
1 tsp dried basil or 1 tablespoon fresh basil, minced
Salt and pepper, to taste
2 medium tomatoes, chopped
1 cup cottage or ricotta cheese
1 cup grated mozzarella cheese
1 cup fine bread crumbs
1/4 cup chopped fresh parsley
Parmesan cheese
    Preheat oven to 375 degrees.  Halve the squash and scoop out seeds.  Bake face-down on oiled sheet unti l 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. 

   If needed, please contact Richard Andres & Deb Lentz at 2510 Hayes Rd. Chelsea, MI 48118 e-mail: tantrefarm@hotmail.com phone: 734-475-4323 website: www.tantrefarm.com.

    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 under the NEWSLETTERS tab.
 
    **Also, if you’re having trouble identifying any unfamiliar produce, please look for “Veggie ID” with additional information on our website under CSA IN FO or under RECIPES. 

THIS WEEK’S SHARE

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

GREEN and PURPLE BEANS:  You will receive Jade (long, slender, deep green, filet bean) 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 7 newsletter for usage and storage tips.

ORANGE or PURPLE CARROTS: You will receive either Romance (blunt-tipped, deep orange roots with impressive flavor for a summer-harvested carrot) OR Purplesnax (sweet, mellow flavor with a dazzling combination of purple skin outside and golden color inside, which makes it a superb variety for enjoying fresh or roasted).
SWEET CORN (Vision): exceptionally tender, super sweet, yellow ears; great for fresh eating and freezing   * We don’t treat our organic corn with pesticides, so you may find some earworms enjoying the corn too; just cut off the damaged part and cook the rest of the ear.  Delicious!! See Week 12 newsletter for usage and storage tips.

EGGPLANT: You will receive Nadia (slender, purplish-black, glossy-like, bell-shaped fruit), Rosa Biana (an Italian heirloom; round fruit streaked with white and violet), or Orient Express (dark purple Asian type with long, slender, glossy fruits, which are tender, delicately flavored, and quick cooking).  See Week 9 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 15 stems per household.  You may want to bring a vase/jar to keep your flowers fresh going home, but we will have donated yogurt containers to fill with water as well.  Your bouquet is part of your share, although it is always greatly appreciated when you make a donation to pay for seeds and labor.  Extra bouquets cost $5/bunch.

GARLIC:  a bulb of several papery white cloves; believed to help in fighting infections, cancer prevention, and bolstering the immune system.  **The garlic skin is a little dirty, since we are shorthanded and did not have time to brush all the skins. Thanks for understanding.  See Week 6 newsletter for usage and storage tips.

KALE (Green Curly): well-ruffled, curly green leaves on green stems; this variety makes a good, roasted “kale chip”.  See Week 5 newsletter for usage and storage tips.

MUSHROOMS (Golden Oyster):  golden oyster-shaped cap with a mild, anise, earthy odor.  This first flush is in for Wed. members, and we hope there will be more for Fri/Sat. Members, so cross your fingers.  See Week 7 newsletter for usage and storage tips.

SWEET or CHILI PEPPERS: You will receive some combination of  Red Knight Bell (big, blocky, thick-walled, green or changing to red pepper) OR Poblano (a mild variety of chili pepper known as “poblanos” when dark green, but becomes an “ancho” when brick-red and fully dry; popular in Southwestern recipes; heart-shaped fruit, which is mildly pungent with a lightly sweet, medium-hot flavor), OR Shishito (sweet, mild, slender Japanese chiles about 2- to 4-inches with squarish end; often used in stir-fried dishes, salads, or as a pickled condiment).  See Week 12 newsletter for usage and storage tips.

POTATOES: You will receive Yukon Gold (yellowish brown skin with yellow dry flesh and pink eyes; long storage and good tasting; perfect baked, boiled, mashed or fried ) AND Red Norland (smooth, red skin and white flesh; great baked, boiled, or roasted).  See Week 7 newsletter for usage and storage tips.

SUMMER SQUASH/ZUCCHINI:  You will receive some variety of Green or Yellow Zucchini (gourmet golden or green zucchini with uniform, cylindrical fruits), Safari (green zucchini with attractive white stripes),  or Zephyr Summer Squash (distinctive, slender fruits are yellow with faint white stripes and light-green blossom ends with a nutty flavor).  See Week 5 newsletter for usage and storage tips.

TOMATOES: You will receive something of the following  varieties: SLICERS –Geronimo (a beefsteak slicer variety; fruits are very large, firm, nice red color and good taste) or Big Beef (Large, avg. 10-12 oz., mostly blemish-free, globe-shaped red fruit with full flavor) AND  Green Zebra (ripe as a green fruit with a yellow blush and darker green stripes; delicious, tangy salad tomato; beautiful sliced into wedges for salads),  AND Mountain Magic (bright red, round tomatoes with very sweet flavor; excellent in salads). See Week 9 newsletter for usage and storage tips.

WATERMELON (Dark Belle): active dark green skin with narrow, d ark green stripes and sweet, bright yellow flesh; oval-shaped fruit. See Week 10 newsletter for usage and storage tips.

ANNOUNCEMENTS

1. ENDING SUMMER CSA DATES:  The end is drawing near for Summer CSA.  This is just a reminder that our summer shares are ending at the end of the month.  That means Sept. 29 (Wed.), Oct. 1 (Fri.), and Oct. 2 (Sat.) are the last distribution days for our Summer Shares. You don’t have to end then though, since more information about our Extended Fall CSA for the month of October will be coming soon.

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.  With Labor Day weekend coming up, please make all your changes ahead of time.  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. TOMATO PRESERVING WORKSHOP on Sept. 12: We have decided to revive o ne of our favorite classes this summer, since it will mainly be outside.  This workshop is scheduled for Sunday, Sept. 12 from 1 to 4 PM. Our neighbor, Stephanie Doll, will teach mostly how to can tomatoes, but also some information will be on dehydrating and freezing them. She is respectively asking that folks who are attending are vaccinated, but is okay with unvaccinated members outside with masks. There will be active participation and “take-home” samples for those attending.  Plan on bringing a Quart Size Canning Jar or $1 if you need one, so you can take a jar of canned tomatoes home.  Please register with an email entitled TOMATOES and 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 to buy.

4. WANTED: TOMATO PICKERS!!   Is there anyone interested in helping us pick tomatoes any weekday morning for the next few weeks, but especially on Mon, Tues, Thurs, a nd Friday mornings.  We will even feed you a homemade, farm-cooked lunch at 12 PM if you stay.  We are a little short-handed starting this week with students going back to college.

5. WEEDING VOLUNTEERS NEEDED:  We have so many weeds to pull with all this rain and sun.  If you are interested in helping out–even if it’s just for 10 or 15 minutes before you pick up your box at the farm, come join us.  Please contact us any day of the week or evenings.

6. U-PICK RASPBERRY PATCH OPEN WEDNESDAY, SATURDAY, AND SUNDAY THIS WEEK:  Our August and September berries continue to ripen more and more at the Honey Bee U-Pick site (5700 Scio Church Rd., Ann Arbor), and will continue into September with different varieties.  We are selling them for $4/pint when you pick and $6/pint if we pick.  We will be open on Wed., Sat., and Sun. from 8 AM-5 PM this coming week.   To see updates go to https://www.tantrefarm.com/tantre-farm-raspberry-u-pick.

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

8. PICK UP TIMES & LOCATIONS REMINDER:  
*Ann Arbor Farmers’ Market (Wed.)—7 AM to 12 PM (TANTRE STAFF there  the whole time)
*MOVE Fitness & Wellness Studio (Wed)—8 AM to 10 AM (SARA 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 (LIZZIE will be  there the whole time)
*Pure Pastures (Wed.) (limited site) —10 AM to 5 PM (JESSICA there from 9 AM – 11 AM)
*Farm (Fri.)—2 PM to 7 PM (TANTRE STAFF there with some self check-in)
*CHANGE:  Community High School is now Ann Arbor Farmers Market (Sat.) —7 AM to 12 PM (SHANNON there t he 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 (DEB and staff there the whole time)
*Argus-Packard (Sat) (limited site)—12 PM to 3 PM (ARGUS STAFF there the whole time)
*RoosRoast-Rosewood (Sat)–9 AM  to 11 AM (DEBRA is there the whole time)

RECIPES

PURPLE BEAN AND TOMATO SALAD (from www.grouprecipes.com)  Serves 1-2
6 oz green or purple beans, chopped into 1-inch pieces
3 Tbsp hummus
1 tsp lemon juice
1/4 tsp oregano
1-2 sprigs parsley, minced
3 oz Romaine lettuce, shredded
1 plum tomato (any tomato), halved lengthwise and sliced thinly
Fresh ground black pepper, to taste

    Steam the bean pieces 4 minutes over boiling water.  Set aside.  In a small bowl, mix together hummus, lemon juice, oregano and parsley.  Set aside.  Place lettuce in a salad bowl.  Top with tomato slices and warm, steamed beans.  Season with pepper.  Pour hummus mixture overtop of everything, toss lightly to coat.  Serve immediately.

PURPLE EGGPLANT, BEAN, AND PEPPER STIR FRY (from www.seasonalontariofood.blogspot.com)
Sauce:
2 tsp arrowroot or corn starch
2 Tbsp water
2 Tbsp rice vinegar
3 Tbsp soy sauce
1 Tbsp dark brown sugar
1/4 tsp hot pepper flakes
    Mix ingredients in a small bowl, and set aside.

Main Ingredients:
1 lb cooked purple potatoes, in chunks
1/2 lb purple beans, (which will turn green when cooked), chopped
1/2 lb or 2 large eggplants, 1/2-inch slices
1 large onion, chopped coarsely
1 large red pepper, deseeded and chopped into bite-size pieces
1 Tbsp peeled, minced ginger
4-5 cloves garlic, peeled and minced
3-4 Tbsp mild vegetable oil
    When the potatoes have boiled for 10 minutes, put the beans in a colander, and drain the water from the potatoes over them to blanch them, but keep the potatoes in the pot so they are separate from each other.  Rinse them both in cold water, and drain again.  Heat 2 tablespoons of the oil in a very large skillet.  Add the potatoes and cook, stirring occasionally, for about 10 minute until they are lightly browned.  Add another tablespoon of oil, and add the eggplants.  Cook, stirring frequently, for another 5 minutes.  Add the onions, pepper, and beans and a little more oil if need ed, and cook for another 5 minutes, stirring frequently.  Add the ginger and garlic; stir in well.  Then add the sauce ingredients, still stirring.  As soon as the sauce thickens (in moments) remove from the heat and serve.

Thank you for supporting your local food system! – Tantre Farm

    If needed, please contact Richard Andres & Deb Lentz at 2510 Hayes Rd. Chelsea, MI 48118 e-mail: tantrefarm@hotmail.com phone: 734-475-4323 website: www.tantrefarm.com.

    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 under the NEWSLETTERS tab.
 
    **Also, if you’re having trouble identifying any unfamiliar produce, please look for “Veggie ID” with add itional information on our website under CSA INFO or under RECIPES. 

THIS WEEK’S SHARE

GREEN BEANS (Jade):  long, slender, deep green, filet bean.
-How to use: raw in salads, steamed, sautéed, stir-fried, etc.
-How to store: refrigerate in plastic bag for up to 1 week.

RED ACE BEETS: round, smooth, deep red roots with sweet flavor and no tops. See Week 4 newsletter for usage and storage tips.

SWEET CORN: corn is often referred to as maize and is an ancient staple food of the Americas; everything on the corn plant can be used: “husks” for Tamales, the “silk” for medicinal tea, the “kernels” for food, and the “stalks” for fodder; contains a significant amount of vitamin A, B-complex, phosphorous and potassium along with vegetable protein. * We don’t treat our corn with pesticides, so you may find some earworms enjoying the corn too; just break off the damaged part and cook the rest of the ear.  **See feature artic le for more information!
-How to use: ears of corn can be steamed in 1-2 inches of water for 6-10 minutes, or drop ears into boiling water (enough to cover) for 4-7 minutes; ears of corn can also be roasted unhusked in the oven or outside grill for about 20 minutes.
-How to store: refrigerate with husks on, and use as soon as possible to retain sweetness and flavor.

FRESH HERBS:  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, and originally from India where it was traded in ancient times via the spice routes.  This herb does not store well in a refrigerator, so it will last longer when stored in a jar, vase, or glass of water on your counter.

KALE (Lacinato):  dark green, noncurled, blistered leaves, but heavily savoyed.  See Week 5 newsletter for usage and storage tips.

ONIONS: You will receive some com bination of Copra (medium-sized, dark yellow-skinned storage onions), Yellow Spanish (a sweet, mild flavored onion with a yellow skin), Zephyr (purple-red skinned onion with sweet flavor), Red Long of Tropea  (specialty variety of tall, elongated, red bulbs traditionally grown in Mediterranean Italy and France), Sterling (white, globe shaped, mildly pungent), or Cippolline (a traditional Italian onion known for its flat, oval shape and delicately mild, sweet flavor; ranges in size from 1-3 inches; used for pickling and to season a wide variety of dishes and especially good grilled on a skewer).
-How to use: great for salads, soups, sandwiches, slices, onion rings, and other dishes for flavor.
-How to store: once cut, wrap in damp towel or plastic bag in fridge for 2-7 days; if not cut, store in dry, well-ventilated place.

SWEET GREEN/RED PEPPERS: You will receive Red Knight Bell (big, blocky, thick-walled, green or changing to red pepper).
-How to use: eat raw for best nutrient retention; can be added to soups, stews, omelets, quiches, stir-fries, etc.; excellent roasted.
-How to store: refrigerate unwashed in hydrator drawer for 1-2 weeks.  

POTATOES: You will receive Yukon Gold (yellowish brown skin with yellow dry flesh and pink eyes; long storage and good tasting; perfect baked, boiled, mashed or fried ) and Red Norland (smooth, red skin and white flesh; great baked, boiled, or roasted).  See Week 7 newsletter for usage and storage tips.

SUMMER SQUASH/ZUCCHINI/EGGPLANT:  You will receive some variety of Green or Yellow Zucchini (gourmet golden or green zucchini with uniform, cylindrical fruits), Safari (green zucchini with attractive white stripes) , Zephyr Summer Squash (distinctive, slender fruits are yellow with faint white stripes and light-green blossom ends with a nutty flavor) or Eggplant (fruit is fleshy with a meaty texture that range in color from glossy black to pale lavender).  See Week 5 newsletter for usage and storage tips of Summer Squash & Zucchini and Week 9 for Eggplant.

TOMATOES: You will receive something of the following  varieties: Sun Gold Cherry (exceptionally sweet, bright tangerine-orange cherry tomato; less acidic than the red cherry tomato, so slightly less bland in flavor), a  Cherry Mix (includes  a colorful variety of the orange Clementine,  red Mountain Magic, and the green Sun Green tomatoes), Cherokee Purple (heirloom, medium-large, flattened globe fruit with color as dusky pink and greenish blush), Brandywine (large, heirloom, beefsteak tomato–often over 1 lb–with a deep pink skin and smooth red flesh), Striped German (very large, meaty, 1-2 lb fruit with red-yellow stripes and dense, juicy, red-yellow streaked flesh; excellent sweet, complex flavors; a Mennonite family heirloom tomato from the Shenandoah Valley of Virginia), Geronimo (a beefsteak slicer variety; fruits are very large, firm, nice red color a nd good taste) Big Beef (Large slicer, avg. 10-12 oz., mostly blemish-free, globe-shaped red fruit with full flavor),  Green Zebra (ripe as a green fruit with a yellow blush and darker green stripes; delicious, tangy salad tomato; beautiful sliced into wedges for salads), or San Marzano (early, large classic Italian roma tomato; delicious, balanced acidic flavor and meaty flesh makes for good sauce and paste). See Week 9 newsletter for usage and storage tips.

WATERMELON:  You will receive Mini Love (sweet and firm, oval-round fruits avg. 5–7 lb and distinctive, bright green rind with dark green stripes and dense, bright red flesh), Sorbet Swirl (tasty sweet flesh has beautiful pastel swirls of red and yellow; average 10 pound fruits are round to oval with 8-inches diameter), or Sureness (attractive dark green skin with narrow, dark green stripes and sweet, bright yellow flesh).  See Week 10 newsletter for usage and storage tips.

ANNOUNCEMENTS

1. FAMILY FARM HIKE on FRIDAY, Aug. 20, from 4-5 PM: Come join us for a guided monthly exploratory walk around Tantre Farm with CSA member, Alisse Portnoy, who teaches at the University of Michigan. She and her daughter are in their twelfth year of once-a-week, long visits to the farm.  We’ll use all our senses and appropriate social distancing as we take an approx. 45-60 minute hike. Please feel free to wear a mask if it makes you more comfortable, but not required.  Meet at the picnic tables behind the Main House at 4 PM.

2. PLANT WALK ON  SUNDAY, Aug. 22, from 12-2 PM:  We are hosting a leisurely plant walk at Tantre Farm for our local foraging expert, Rachel Mifsud from “Will Forage For Food”. Plant walks are excellent learning opportunities for those with beginning to intermediate foraging skills, and for anyone wishing to increase their knowledge of the local flora. Our discussion will include information about identification, methods of harve st, preparation, and use. We will explore the area and choose around 15 edible, medicinal, or otherwise useful plants and mushrooms to focus on. Unlimited class size, drop ins are welcome, and cost is $25.  To register ahead of time or find more information, just go to her website at  https://willforageforfood.square.site/

3. WANTED: HERB WEEDERS!!   Do you like the aroma or flavor of rosemary or peppermint?  Is there anyone interested in helping us weed a few of the herbs that are getting overrun with invasives.   We will give you a free bunch just for helping, so please contact us.

4. U-PICK RASPBERRY PATCH OPEN THIS WEEKEND:  Our August and September berries are finally ripening a quicker rate at the Honey Bee U-Pick site (5700 Scio Church Rd., Ann Arbor), and will continue into August and September with different varieties.  We are selling them for $4/pint when you pick and $6/pint if we pick.  We will be open on Saturday and Sunday from 8 AM-5 PM.  The berries are getting riper and riper.  To keep informed go to https://www.tantrefarm.com/tantre-farm-raspberry-u-pick.  We will keep you informed as the fall raspberries continue to ripen!

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

6. PICK UP LOCATION CHANGES HAVE A SUNDAY DEADLINE FOR THE CURRENT WEEK!  Some of the members are trying to make pick up changes or rescheduling, putting their share on hold, or making permanent pick up locations within the same week as the change.  This doesn’t work with our software and is causing harvest miscounts, etc.  If you have an emergen cy or a serious need  for a last minute change, then please email us so we can administratively make that change. You can always find someone else to pick up your share.  Thank you for understanding.

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 10 AM (SARA 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 (LIZZIE will be  there the whole time)
*Pure Pastures (Wed.) (limited site) —10 AM to 5 PM (JESSICA there from 9 AM – 11 AM)
*Farm (Fri.)—2 PM to 7 PM (TANTRE STAFF there with some self check-in)
*CHANGE:  Community High School is now 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 (DEB and staff there the whole time)
*Argus-Packard (Sat) (limited site)—12 PM to 3 PM (ARGUS STAFF there the whole time)
*RoosRoast-Rosewood (Sat)–9 AM  to 11 AM (DEBRA is there the whole time)

CORN LOVERS OF ALL SIZES   

We are sure you’ve been waiting impatiently as we have for our first bite of corn.  This cold weather has kept this high summer crop slow growing, but it is finally ready.  As we introduce you to your first ear of Tantre corn, we would be remiss if we forgot about our yearly introductions to two fellow corn lovers: the European corn borer (Ostrinia nubilalis) and the Corn Earworm (Heliothis zea), which you may have encountered already.  

The European corn borer has been a resident of the U.S. since the early 1900s.  The larvae are grayish-pink caterpillars with dark heads and spots on the top of each segment about 1 inch long.  They chew on leaves and tassels of corn, but especially favor the tasty insides of stalks and ears.  It is not partial to corn though, since it has been recorded on 200 different plants, including beans, celery, beets, and potatoes. 

Despite the fact that we hear much about the corn borer, the earworm is probably the worst pest of corn.  It is said that American farmers grow two million acres of corn a year just to feed it.  The color of the larvae varies from white to green and even red.  They have four pairs of prolegs, are spined, and 1-1/2 inches long.  These voracious eaters enter corn ears at the tip and work their way to the kernels. 

If you are “lucky” enough to encounter one of these guests in your ear of corn this week, don’t throw the ear away, just break off the offensive part and cook the rest.  We are “pleased” to introduce you to these smaller relatives who share your taste for corn.

RECIPES

GOLDEN ZUCCHINI & CORN SOUP (from Eatingwell.com)
1 tablespoon extra-virgin olive oil
1 medium shallot (or onion), chopped
2 medium zucchini or summer squash, (about 1 pound), diced
3 teaspoons chopped fresh herbs (basil), divided
2 cups chicken broth, or vegetable broth
1/4 teaspoon salt
1 cup fresh corn kernels
1 teaspoon lemon juice
1/4 cup crumbled feta cheese

Heat oil in a large saucepan over medium heat. Add shallot and cook, stirring, 1 minute. Add squash and 1 teaspoon herbs and cook, stirring occasionally, until the squash starts to soften, 3 to 5 minutes. Add broth and salt; bring to a boil. Reduce heat to a simmer and cook until the squash is soft and mostly translucent, about 5 minutes more. Transfer to a blender and puree until smooth. (Use caution when pureeing hot liquids.) Return the soup to the pan and stir in corn. Bring to a simmer over medium heat and cook, stirring occasionally, until the corn is tender, 3 to 5 minutes m ore. Remove from the heat; stir in lemon juice. Serve garnished with the remaining 2 teaspoons herbs and feta.


Thank you for supporting your local food system! – Tantre Farm