GREENS ADVICE for the entire season: Please keep in mind that there are a lot greens at this early part of the farm season, so basically, “It’s salad time!” If you’re not sure how best to enjoy your greens, taste it. If it’s too strong-flavored for a salad, then cook it. Greens can be eaten raw in a salad or lightly steamed or sautéed with garlic, green onions, or butter in order to mellow their flavor. They can also be tossed into a dish (such as soup or a smoothie) for an extra nutritional and flavorful boost.

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.

ASPARAGUS: Also known as “sparrowgrass”, these green or purple spears each contain vitamins A, B, and C, and iron.

– How to use: serve raw, chopped in salads, or with dips. You can also steam, roast, grill.

– How to store: wrap in damp cloth and plastic bag, then refrigerate. Alternatively, bundle spears with rubber band and place upright in container with an inch of water.

BOK CHOY or NAPA CABBAGE: You will receive Bok Choy (known as bok choi, bak choy, or pac choi; a traditional stir-fry vegetable from China with a sweet and mild flavor; looks like white Swiss chard with the stems all attached at the bottom; considered a cool weather crop and part of the cabbage or turnip family) OR 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 and excellent with kimchi; good source of vitamin A, folic acid, and potassium.).

-How to use: excellent in stir-fries, soups, sautéed or eaten raw.

-How to store: store as you would any green–in a loose plastic bag in the crisper drawer of your refrigerator.

GARLIC SCAPES OR MUSHROOMS: Since we didn’t have enough of either of these items for everyone, you will receive Mushrooms (see description below) OR Garlic Scapes (slender green stems with a slight bulge at the bottom (resemble chives, except for the bulge and often curled); the flower top of a garlic plant; tender and milder in flavor than mature garlic, but can be substituted for garlic cloves in recipes.

-How to use: mild garlic flavor, so delicious chopped in salads, roasted, and sauteed.

-How to store: put in refrigerator in plastic bag for up to 2 weeks.

GREEN CURLY KALE OR PURPLE KOHLRABI: Wednesday members will receive Green Curly Kale (well-ruffled, curly green leaves on green stems; this variety makes a good, roasted “kale chip” and kale salad) and Friday/Saturday members will receive Purple Kohlrabi (delicious bulbous member of the cabbage family, that grows above ground; purple or green skin and crisp, apple-white flesh tubers and leaves are good sources of vitamins C and A, calcium, potassium, and fiber; good steamed and then mashed with potatoes, added to soups or stews, or delicious chopped and eaten raw with dip)

-How to use: Boil or steam until color brightens; great in omelets, quiches, lasagna, casseroles, soups, stews, salads, and smoothies.

-How to store: keep in plastic bag or damp towel in refrigerator for up to 1-2 weeks.

LETTUCE (Tropicana): a green leaf lettuce with large, bright green heads with thick crumpled leaves; good in salads and sandwiches

-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.

MUSHROOMS OR GARLIC SCAPES: Since we didn’t have enough of either of these items for everyone, you will receive either Garlic Scapes (see description above) OR Golden Oyster Mushrooms (bountiful flush of mushrooms we’ve been waiting for! These delicate yellow mushrooms grow in large clusters containing dozens of tender stems topped by yellowish white, shell-like caps, which have a subtle, earthy odor and a slightly chewy, but velvety texture. If you don’t care for mushrooms, then leave them for someone else or gift them to a friend!).

-How to use: brush off dirt to clean or wipe with damp cloth, do not wash or submerge in water; good grilled, sautéed, steamed, in soups, and in sandwiches.

-How to store: place in paper bag or wax bag and keep in refrigerator for up to 5-7 days or let dehydrate in paper bag on your counter (shake every couple of days).

GREEN ONIONS (also called “scallions ” or “spring onions”): young shoots of red or white 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.

EASTER EGG RADISHES: a beautiful mix of red, purple, pink, and white round radishes; crisp and mild flavor) Excellent source of vitamins A, C, and the B’s! Greens are edible as well!

-How to use: raw, roasted, used in soups, sliced in salads, sandwiches, or stir-fries, grated in slaws; radish greens are delicious in soups, stir-fries , or smoothies

-How to store: refrigerate in plastic bag/damp towel for 1-2 weeks.

SPINACH:  crisp, dark green leaf–best eaten raw or with minimal cooking to obtain the beneficial chlorophyll, as well as vitamins A and C; delicious flavor when juiced.

-How to use: toss in fresh salad, add to sandwiches, sauté, steam, braise, or add to crepes, quiche, lasagna, and soups.

-How to store: refrigerate with a damp towel/bag for up to 1 week.

U-PICK STRAWBERRIES: red, conical fruit with tiny white flowers. We are inviting you 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 to pick your own FREE 1 quart as part of your share (and you can pick extra quarts for someone else less able-bodied, if you like) through Sunday, June 22. We are open 7 days a week from 8 AM to 7 PM for the month of June. If you have a physical disability such as an injury or the inability to bend or walk very well, please send an email to info@tantrefarm.com with STRAWBERRY HELP NEEDED in the Subject line to preorder your 1 quart to pick up for this week’s share at the Honey Bee U-pick, the Farm in Chelsea on Wed. or Friday distributions, the Sat. Washtenaw Food Hub distributions, and at the Wed & Sat AA Farmers Market. Unfortunately we can’t deliver preorders to any other sites due to lack of refrigeration and logistics. Extra quantity for U-pick is $6/lb and Already Picked are $5/pint.

-How to use: excellent in smoothies, juiced, jams, in desserts like pie

-How to store: Do not wash until you are ready to consume them. Place them on a paper towel in a tightly-covered container in the refrigerator for 2 to 3 days.

WHITE HAKUREI BABY 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.

ANNOUNCEMENTS

1. STRAWBERRIES FOR MEMBERS and FOR SALE! We will be open today from 8 AM until 7 PM for strawberry picking for $6/lb at HoneyBee U-pick in Ann Arbor. We will be open every day this week and this coming weekend. We will provide buckets for picking. We will also try to have “already picked” berries there for sale at that location for $5/pint if we have enough staff to pick them each day. (See above for details of 1 free quart in your share!). Just tell the strawberry attendant that you are a member, and sign your name.

2. 4th of July VACATIONS or OUT OF TOWN: Please let us know of any last minute changes in pick up days or locations if you will be out of town for the 4th of July weekend and need to put your share on hold or donate it to a needy family. Thanks for being courteous and letting us know. Safe travels!!

3. FARMERS MARKETS: If you need to supplement your share with a few extra items (and we will have strawberries for sale at most sites!), we are set up at the Ann Arbor Farmers Market on Wed. and Sat. starting at 7 AM. We will also be at the Chelsea Farmers Market from 8 AM-1 PM. On top of that, our Sunflower Farm Market (formerly known as the Washtenaw Food Hub Market) is open on Wednesdays and Fridays from 4 to 7 PM and on Saturdays (free coffee and tea!) as usual during our CSA pick up times from 9 AM-12 PM, so please feel free to purchase all your basic local needs and a few extra treats at any of these markets. In addition we will be at a new market on Wed. June 11 called the Grass Lake Market, which is a monthly, downtown-wide event in Grass Lake, Michigan, offering a variety of local vendors, fresh produce, artisan goods, live music, food trucks, and family-friendly activities. It takes place on the second Wednesday of each month from May through September, running from 3 to 8 PM. Finally, we also have a small farm stand at the HoneyBee U-pick (more details below).

4. HONEYBEE U-PICK (5700 Scio Church Rd., Ann Arbor): We will be open 7 days a week unless the weather is bad or the berries need to rest, so always check our website if we are open. Just look for a beautiful, artisanal, timber frame barn in the middle of the field. We will provide buckets for picking, but please bring your own containers to transfer strawberries into, or we will provide bags. We also will have a variety of Tantre Farm and Second Spring Farm produce this week at our farm stand. Other u-pick opportunities might by blueberries in July, raspberries in July through September, and u-pick flowers from July through September. Sign up to be on our mailing list, so you know times, prices, weather-related closings, etc. here: https://www.tantrefarm.com/honey-bee/

5. DO YOU LIKE TO WORK “OUTSIDE”? TANTRE FARM IS HIRING! We are looking for part-time and full-time workers who are interested in getting their hands dirty and enjoy healthy, hearty, hard work. We provide home-cooked lunches every day with food from the farm. Room and board are available for full time work, and part time work is available as well for an hourly wage. Please email us or fill out an application from our website at https://www.tantrefarm.com/internships/

6. DO YOU LIKE TO WORK “INSIDE”? SUNFLOWER FARM MARKET IS HIRING! We’re seeking an enthusiastic and organized person, who is passionate about supporting a vibrant local food community. This person needs to be able to work independently, take initiative, solve problems efficiently, and provide outstanding service to both customers and fellow team members. Please email your resume and cover letter to sunflowerfarmmarket@gmail.com and info@tantrefarm.com.

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.) –4 PM to 7 PM (Come inside the new Sunflower Farm Market to pick up your share. STAFF there the whole time)

*Pure Pastures (Wed.) —9 AM to 11 AM (JESSICA there most of the time)

*Farm (Fri.)—2 PM to 7 PM (TANTRE STAFF there the whole time with some self check-in)

*Ann Arbor Farmers Market (Sat.) —7 AM to 12 PM (SHANNON there the whole time)

*Washtenaw Food Hub (Sat.)—9 AM to 12 PM (Come inside the new Sunflower Farm Market to pick up your share. STAFF there the whole time)

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

*Argus-Packard (Sat) — 9 AM to 3 PM (STAFF there the whole time)

*RoosRoast-Rosewood (Sat)–9 AM to 11 AM (LIZ there the whole time)

*HoneyBee U-pick (Sat)–8 AM to 12 PM (TANTRE STAFF there the whole time)

IS AT AN APPLE? IS IT A JICUMA? NO, IT’S KOHLRABI!!

 When is a root vegetable not a root vegetable? When it’s a small bulbous member of the cabbage family called kohlrabi, that’s when. For all intents and purposes, kohlrabi appears to be a root vegetable in the same company as turnips, radishes and rutabagas. However, the bulbous shape of kohlrabi is caused by a swelling of the plant’s stem near the ground. In that sense, kohlrabi is more of a tightly packed version of its cousin, the cabbage. In fact, the name “kohlrabi” is derived from two German words: “kohl” meaning cabbage and “rabi” meaning turnip. It is not unusual to hear the term “turnip cabbage” to describe kohlrabi.

Despite its connections to cabbage and turnips, steamed or boiled kohlrabi is said to taste more like broccoli or Brussels sprouts. As a matter of fact, kohlrabi is in the same general category, the Brassica oleracea Gongylodes group, as the broccoli it resembles in flavor. It can also be used in lieu of cabbage in many of the sausage and cabbage dishes favored in German cooking.

A raw kohlrabi can also be eaten like an apple, although it contains far less sugar. Some people find the taste of raw kohlrabi to be an acquired one, but many people who were raised in largely German communities in the Midwest grew up eating kohlrabi whenever it was in season. One town in Illinois even held annual festivals in honor of the Kohlrabi, so don’t be surprised if one of our small towns in Michigan decides we are due for a celebration of Kohlrabi.

RECIPES

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

STRAWBERRY NAPA SALAD (from https://www.geniuskitchen.com/recipe/strawberry-napa-salad-303013)

1 head Napa cabbage

1 quart strawberries, coarsely diced

1⁄4 cup slivered almonds

3 tablespoons green onions, finely diced

1 cup mayonnaise

1⁄4 cup red wine vinegar

1⁄3 cup sugar

1⁄4 cup milk or coconut milk

Cut Napa cabbage into bite-sized pieces and place into a large bowl. Add onion, almonds, and strawberries. Mix mayo, red wine vinegar, and sugar in a medium bowl. Stir until sugar is dissolved. Stir and add milk, a little at a time, until milk is incorporated. Add dressing to the salad mixture and chill.

STIR-FRIED OYSTER MUSHROOM WITH EGG (from https://sichuankitchenrecipes.com/2022/07/08/stir-fried-oyster-mushroom-with-egg)

4 eggs

½ lb oyster mushrooms

2 stalks green onion

1 carrot

1/2 tsp salt

1 Tbsp cooking oil

Clean oyster mushrooms with a paper towel and split them into smaller pieces.  Beat 4 eggs in a bowl.  Slice 1 carrot and some green onion. In a pan, add cooking oil on medium heat.  Fry eggs and separate into smaller pieces. Add carrots and oyster mushrooms. Stir fry until oyster mushrooms are tender (3-4 minutes). Season with salt. 

GRILLED GARLIC SCAPES AND ASPARAGUS:

Another great, and very different, way to showcase scapes is to grill them, tossed with a little olive oil, salt, and pepper, over direct heat for about two minutes. Flip them once, halfway through, and finish with an extra sprinkle of flaky salt and maybe a bit of lemon juice and zest. They’ll be charred in spots and just soft enough, and their flavor will have sweetened and mellowed dramatically. Asparagus spears can be added as a delicious grilled combination.

ITALIAN PARSLEY AND ARUGULA SALAD WITH MUSHROOMS 

1 cup parsley leaves, loosely packed, washed, and spun dry

1 cup arugula, loosely packed, washed, and spun dry

1/2 cup to 1 cup mushrooms, sliced thin

Dash salt

1 Tbsp extra-virgin olive oil

1 1/2 tsp fresh lemon juice

Freshly-ground black pepper, to taste

1/4 cup thinly-sliced red onions, soaked in ice water 15 minutes, drained (or thinly sliced Garlic Scapes)

Parmesan cheese, shaved in thin curls.

In a large bowl toss the parsley, arugula and mushrooms with the salt. Add the oil and toss well. Add the lemon juice and toss well. Season to taste with the black pepper. Divide the salad among plates and add to each portion some of the onions and Parmesan curls.

STIR-FRIED KALE WITH GINGER (from Vegetarian Times Complete Cookbook)

1 Tbsp minced ginger root

1 tsp soy sauce

1/2 Tbsp safflower oil

1/4 cup water

1/4 lb kale (or Bok Choy or Kohlrabi Leaves can be substituted), chopped

1 tsp toasted sesame seeds (optional)

In a medium skillet, cook the ginger root in oil, stirring over medium heat for 1 minute. Add the kale and turn heat up to medium high. Add the soy sauce and water. Then stir-fry until the kale is wilted, but still slightly crunchy (about 3 minutes). Sprinkle with sesame seeds. Serve warm or cold.

KOHLRABI PARMESAN (from Farm-Fresh Recipes by Janet Majure) Serves 4

3 medium kohlrabi, trimmed of stalks and leaves

2 Tbsp butter

1/4 cup Parmesan cheese

Salt and pepper, to taste

1 Tbsp minced parsley

Peel kohlrabi and shred with grater or food processor. Cook kohlrabi in butter over medium heat, stirring often, until tender, about 8 minutes. Sprinkle with the cheese, salt, and pepper. Toss and cook just until the cheese melts about 1 minute. Garnish with parsley and serve immediately.

THIS WEEK’S SHARE

ASPARAGUS from Tantre Farm: Also known as “sparrowgrass”, these green or purple spears each contain vitamins A, B, and C, and iron.

– How to use: serve raw, chopped in salads, or with dips. You can also steam, roast, grill.

– How to store: wrap in damp cloth and plastic bag, then refrigerate. Alternatively, bundle spears with rubber band and place upright in container with an inch of water.

ORGANIC RED BEETS from Second Spring Farm: You will receive  a few more of our storage beets called  Red Ace (round, smooth, deep red, small roots with sweet flavor and luscious medium-tall, red-veined green leaves).

-How to use: roots good in soups, stews, roasted, boiled, steamed, excellent grated raw into salads or baked goods.

-How to store: separate roots from leaves and store unwashed in plastic bags in hydrator drawer of refrigerator for up to 2 weeks; store greens wrapped in damp cloth in plastic bag for up to 1 week.

BOK CHOY (Asian Green) from Tantre Farm: written as bok choi, bak choy, or pac choi; a traditional stir-fry vegetable from China with a sweet and mild flavor; looks like white Swiss chard with the stems all attached at the bottom; considered a cool weather crop and part of the cabbage or turnip family.

-How to use: two vegetables in one–the leaves can be cooked like spinach, and the crisp stem can be eaten like celery or asparagus; excellent in stir-fries, soups, sautéed or eaten raw.

-How to store: store as you would any green–in a loose plastic bag in the crisper drawer of your refrigerator.

ORGANIC RAINBOW CARROTS from Second Spring Farm: A carrot is a root, whose skin color can be white, red, purple, or yellow, but more commonly known for their bright orange color. You will receive either all purple colored carrots or a rainbow mix. Carrots are 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 for growing these vegetables. Besides finding his certified organic produce up north, he also distributes his veggies at Argus, Agricole, and Sunflower Farm Market.

-How to use: Can be used raw as carrot sticks, grated in salads or juiced; steamed or sautéed, in stews, soups, casseroles, stir-fries; pureed or grated into cakes, pancakes, or other baked goods

-How to store: Refrigerate dry and unwashed roots in plastic bag for up to 2 weeks

FRESH HERBS from Tantre Farm: You will be receiving fresh herbs off and on throughout the summer, since harvesting them often means they need a few weeks to recover before we harvest again. Here are a couple of links to help you know more about how to use fresh herbs: https://www.urbancultivator.net/cooking-with-fresh-herbs/. The following is a good link to help you identify your herb with images and descriptions: http://theherbexchange.com/25-best-herbs-to-grow-in-your-kitchen-garden/. You will receive 1 of the following:

*Common Thyme: tiny green leaves used in meat and vegetable dishes and most casseroles, soups, stews, and medicinal teas, which soothe sore throats.

*Oregano – member of the mint family and is similar to marjoram, but not as sweet and more pungent flavor and aroma; good in soups and tomato-based dishes.

-How to use: make a soothing tea or infusion; also the flowers make a pretty garnish and a flavorful addition to salads

-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.

GREEN ONIONS (Baby Red Onions) from Tantre Farm: young shoots of red 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 2-5 days.

ORGANIC YELLOW BULB ONIONS (Patterson) from Second Spring Farm: medium-large, blocky bulbs with dark yellow skin and thin necks; excellent storage onion

-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.

EASTER EGG RADISHES from Tantre Farm: a beautiful mix of red, purple, pink, and white round radishes; crisp and mild flavor) Excellent source of vitamins A, C, and the B’s! Greens are edible as well!

-How to use: raw, roasted, used in soups, sliced in salads, sandwiches, or stir-fries, grated in slaws; radish greens are delicious in soups, stir-fries , or smoothies

-How to store: refrigerate in plastic bag/damp towel for 1-2 weeks.

ORGANIC RED SHALLOTS from Second Spring Farm: You will receive a small amount of this member of the onion family as a SURPRISE this week. Shallots have a classic teardrop shape, reddish-copper skin, and white flesh and are usually richer, sweeter and milder flavor typically than onions. Thanks to Second Spring Farm with farm description above.

-How to use: good pickled, raw, roasted; excellent caramelized and in vinaigrettes, in soups, stews or egg dishes

-How to store: store in dry, well-ventilated place for several months.

SPINACH or BABY LETTUCE MIX from Tantre Farm: Wednesday members will receive 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) OR Friday/Saturday 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).

-How to use: toss in fresh salad, add to sandwiches, saute, steam, braise, or add to crepes, quiche, lasagna, and soups.

-How to store: refrigerate with a damp towel/bag for up to 1 week.

ORGANIC SWEET POTATO MIX from Second Spring Farm: these are edible roots related to the morning-glory family that have dark red-orange, purple, or deep red skin with a vivid orange, moist, sweet flesh; high in vitamins A & C; a good source of antioxidants, particularly in the purple varieties. Thanks to Second Spring Farm with farm description above.

-How to use: can be baked, roasted, mashed, sautéed, or made into fries or chips; sometimes 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.

ANNOUNCEMENTS

1. SLIGHT CHANGE IN WEDNESDAY ANN ARBOR MARKET LOCATION: We have been moved up to stalls #51 and #52, so please look for us on the 4th Ave. side of the market, but not right on the curb, but rather a little further in. We were moved to be closer to the other vendors. You can still park briefly on the 4th Ave. curb to run and grab your box.

2. CORRECTION: FAMILY FARM HIKE on SUNDAY, June 8, from 1-3 PM: Please note that the date for the SPRING FARM HIKE was INCORRECTLY listed as June 7 on the “CSA 2025 Starting This Week” email. It should be listed as SUNDAY, JUNE 8!! Come join us for a guided, exploratory, edible plant walk around Tantre Farm with CSA member, Alisse Portnoy, who teaches at the University of Michigan, and her daughter, Jessica. Alisse and Jessica are in their sixteenth year of once-a-week, long visits to the farm. They look forward to sharing some of its treasures and treasure spots with you. We’ll use all our senses as we take an approx. 45-60 minute hike. We also hope to end with some activity from seasonal veggie roasting in the earth oven or feeding the pigs compost or something else after every monthly hike! After the hike we will also have fun backyard activities to enjoy such as making bubbles, planting in the kid garden, swinging, and visiting the chickens & ducks, and maybe baby chicks! Meet at the picnic tables behind the Main House.

3. FARMERS MARKETS: If you need to supplement your share with a few extra items, we are set up at the Ann Arbor Farmers Market on Wed. and Sat. starting at 7 AM. We will also be at the Chelsea Farmers Market from 8 AM-1 PM starting May 31. On top of that, our Sunflower Farm Market (formerly known as the Washtenaw Food Hub Market) is open on Wednesdays and Fridays from 4 to 7 PM and on Saturdays (free coffee and tea!) as usual during our CSA pick up times from 9 AM-12 PM, so please feel free to purchase all your basic local needs and a few extra treats at any of these markets. We also have a small farm stand at the HoneyBee U-pick area (more details below).

4. HONEYBEE U-PICK (5700 Scio Church Rd., Ann Arbor): The STRAWBERRIES are ready!! We are opening for u-pick on Friday, June 6, from 8 AM until 7 PM hopefully as we round up some staff. We will be open all weekend with the same hours at this point. We also will have a variety of Tantre Farm and Second Spring Farm produce this week at our farm stand. Other u-pick opportunities might by blueberries in July, raspberries in July through September, and u-pick flowers from July through September. Sign up to be on our mailing list, so you know times, prices, weather-related closings, etc. here: https://www.tantrefarm.com/honey-bee/

5. DO YOU LIKE TO WORK “OUTSIDE”? TANTRE FARM IS HIRING! We are looking for part-time and full-time workers who are interested in getting their hands dirty and enjoy healthy, hearty, hard work. We provide home-cooked lunches every day with food from the farm. Room and board are available for full time work, and part time work is available as well for an hourly wage. Please email us or fill out an application from our website at https://www.tantrefarm.com/internships/

6. DO YOU LIKE TO WORK “INSIDE”? SUNFLOWER FARM MARKET IS HIRING! We’re seeking an enthusiastic and organized person, who is passionate about supporting a vibrant local food community. This person needs to be able to work independently, take initiative, solve problems efficiently, and provide outstanding service to both customers and fellow team members. Please email your resume and cover letter to sunflowerfarmmarket@gmail.com and info@tantrefarm.com.

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.) –4 PM to 7 PM (Come inside the new Sunflower Farm Market to pick up your share. STAFF there the whole time)

*Pure Pastures (Wed.) —9 AM to 11 AM (JESSICA there most of the time)

*Farm (Fri.)—2 PM to 7 PM (TANTRE STAFF there the whole time with some self check-in)

*Ann Arbor Farmers Market (Sat.) —7 AM to 12 PM (SHANNON there the whole time)

*Washtenaw Food Hub (Sat.)—9 AM to 12 PM (Come inside the new Sunflower Farm Market to pick up your share. STAFF there the whole time)

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

*Argus-Packard (Sat) — 9 AM to 3 PM (STAFF there the whole time)

*RoosRoast-Rosewood (Sat)–9 AM to 11 AM (LIZ there the whole time)

*HoneyBee U-pick (Sat)–8 AM to 12 PM (TANTRE STAFF there the whole time)

FOOD FOR THOUGHT

By Deb

Over the winter we sometimes have a few extra moments to read and wonder as we sit by the wood stove, and sometimes our minds consider issues that go beyond our impact locally. As we begin our new summer season this week we wanted to give you a few facts to ponder, and consider a thoughtful look at our perceptions of food on a personal scale, but also on a global scale. We all may consider how we are part of the problem of food waste as farmers and consumers, but also more importantly how we can be part of the solution.

Here are some statistics to consider:

*About a third of the planet’s food goes to waste, often because of its looks. That’s enough to feed two billion people.

*Fruits and vegetables, plus roots and tubers have the highest wastage rates of any food.

*At retail level, large quantities of food are wasted due to quality standards that over-emphasize appearance.

*Even if just one-fourth of the food currently lost or wasted globally could be saved, it would be enough to feed 870 million hungry people in the world.

*In medium- and high-income countries food is wasted and lost mainly at later stages in the supply chain. Differing from the situation in developing countries, the behavior of consumers plays a huge part in industrialized countries. The study identified a lack of coordination between actors in the supply chain as a contributing factor. Farmer-buyer agreements can be helpful to increase the level of coordination.

Additionally, raising awareness among industries, retailers and consumers, as well as finding beneficial use for food that is presently thrown away are useful measures to decrease the amount of losses and waste. (sourced from http://www.fao.org/save-food/resources/keyfindings/en).

Other related articles below:

https://www.nationalgeographic.com/magazine/2016/03/global-food-waste-statistics

https://www.npr.org/tags/395584998/ugly-produce

https://www.economist.com/finance-and-economics/2018/01/11/a-new-market-for-old-and-ugly-fruit-and-vegetables-takes-shape

RECIPES

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

BOK CHOY, CARROTS, CELERY, AND ONIONS, WITH SWEET AND SOUR SAUCE (from https://www.all-creatures.org/recipes/bokchoycarcelon-swsour-sf.html)

2 heads of Bok Choy

1-1/2 lbs. Onions (or 1 bunch Scallions, tops and bottoms)

1 lb. Carrots

4 Celery, ribs, large

1 tbsp. Ginger, ground

Cayenne Pepper OR Hot Sauce, to taste

1/2 cup Apple Cider Vinegar

1/4 cup Bragg Aminos OR Soy Sauce

4 tbsp. Sesame Seeds

2 drops Smoke Flavor

4 Dates, pitted OR 1/8 tsp. Stevia Extract, powder

2 tbsp. Corn Starch

3 cups Brown Rice cooked in 6 cups water (optional)

Prepare in a stainless steel wok or large skillet. Bring the pot of rice to a boil. While the water is heating, wash and clean the vegetables. When the water in the rice pot begins to boil, add the brown rice, cover, reduce the heat to simmer, and cook the rice until all the water has been absorbed into the rice (20-30 minutes).  Cut the bok choy into bite sized pieces, and place in the wok. Coarsely slice and cut the onions, and add to the wok. Thinly slice the carrots and add to the wok. Cut the celery into thin slices about 1 inch long, and add to the wok. Add the ginger and hot pepper, and stir-fry until the the veggies are tender but still crunchy. Place the vinegar, soy sauce, sesame seeds, corn starch, smoke flavor, and dates OR stevia (for fewer calories) in a high speed blender. Cover and run at high speed until the ingredients are smooth. Reduce the heat in the wok to simmer, add the sauce, and continue to stir-fry until the sauce thickens. Turn off the heat. Serves 4 adults as a main dish, or 6 adult servings served over a bed of brown rice.

SPINACH AND ASPARAGUS FRITTATA (from Capay Organic Farm CSA “Farm Fresh To You” website) Serves 4

Filling:

1 bunch spinach, washed and drained, with stems removed

1 lb asparagus, cut into 1-inch pieces

2 green onions, minced

Egg mixture:

8 eggs, beaten

3 Tbsp whipping cream or water

1/4 tsp salt

Pepper, to taste

2 Tbsp Parmesan cheese, shredded

Olive oil, to coat skillet

Preheat broiler. Mix ingredients well and pour into a greased 8-inch skillet and stir until set (about 5 minutes). Place under broiler for 2 minutes until top is golden brown. Cut into slices.

RADISHES AND GREEN ONIONS WITH FETA CHEESE (from Rolling Prairie Cookbook by Nancy O’Connor) Serves 6-8

2 cups thinly sliced radishes

3-4 green onions, chopped

4 oz Feta cheese, crumbled

10-12 Kalamata olives, pitted, and chopped coarsely

1 Tbsp chopped fresh mint

1/4 tsp salt

Freshly ground pepper

1 1/2 Tbsp olive oil

1 Tbsp freshly-squeezed lemon juice

Toss together the radishes, green onions, Feta cheese, olives, and mint. Season with the salt and pepper. Toss again. Whisk the olive oil and lemon juice together and pour over the vegetable mixture. Toss to coat vegetables with dressing.

ROASTED BEETS ‘N SWEETS (from https://www.allrecipes.com/recipe/77215/roasted-beets-n-sweets/)

6 medium beets, peeled and cut into chunks

2 ½ tablespoons olive oil, divided

1 teaspoon garlic powder

1 teaspoon kosher salt

1 teaspoon ground black pepper

1 teaspoon sugar

3 medium sweet potatoes, cut into chunks

1 large yellow onion, chopped

Preheat the oven to 400 degrees F (200 degrees C). Toss beets with 1/2 tablespoon olive oil to coat in a bowl. Spread in a single layer on a baking sheet. Mix remaining 2 tablespoons olive oil, garlic powder, salt, pepper, and sugar in a large resealable plastic bag. Place sweet potatoes and onion in the bag. Seal the bag and shake to coat vegetables with the oil mixture. Bake beets in the preheated oven for 15 minutes. Mix sweet potato mixture with beets on the baking sheet. Continue baking, stirring after 20 minutes, until all vegetables are tender, about 45 minutes.

HONEY THYME VEGETABLES (from From Asparagus to Zucchini: A Guide to Cooking Farm-Fresh Seasonal Produce by MACSAC) Serves 3-4

4-5 cups fresh vegetables (bok choy, beets, sweet potatoes, asparagus, green onions, carrots etc.)

2 Tbsp melted butter

2 Tbsp honey

1-2 Tbsp minced fresh thyme or fresh oregano

Salt and pepper, to taste

Cut vegetables into 2-inch pieces. Cook vegetables in small amount of water until crisp tender. Drain very well. Combine melted butter, honey, and thyme; toss mixture with the veggies. Season with salt and pepper to taste. Serve immediately.

HAPPY THANKSGIVING, EVERYONE!

This year was a bit unusual because of the extremely well-balanced weather this year (not too hot, not too cold, not too wet, not too dry), which makes the job of the farmer much easier. After living here for 30 years, we have never had such a wonderful season of balance. The days, weeks, and months passed by almost effortlessly with fairly smooth and focused attention. Our “seasoned” crew on the farm seemed to know what and how to do the work as the season wound down with a sense of equilibrium through great effort and good intention. As a result, great abundance for the entire season culminated in this bountiful and final share of the year filled with all of our winter storage and autumn deliciousness.

We are grateful for the gentle weather and the kind and loving Mother Earth. An important part of this fall 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 balance of nutrition, flavor, and connection. We are especially 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 fall 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 BOXES, so please make sure that you take 1 BIG box and 1 LITTLE box. Some sites (the Farm, the AA Farmers Market, and at the Washtenaw Food Hub) will also have 2 jars of the Brinery’s Storm Cloud Zapper on the side, so check that you get your 2 jars. Agricole and Pure Pastures members will have the sauerkraut in your box. 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 2024. 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 2024 Tantre Farm Crew

ANNOUNCEMENTS

1. BLACK FRIDAY PLANT WALK at Tantre Farm – Nov. 29 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 choose around 20-25 edible, medicinal, or otherwise useful plants and mushrooms to focus on. Kids under 12 are free with paid adult. Walks are almost never cancelled due to weather (one time in 13 years), so dress accordingly. We will be mostly on trails, no need to dress for bushwhacking. You may want to bring a notebook, camera, and water. No other gear is required. Unlimited class size, drop-ins welcome, and cost is $25, and all are welcome. To register ahead of time or to find more information, just go to this site https://willforageforfood.square.site/product/edible-and-medicinal-plant-walks/129?cs=true&cst=custom

2. IMMUNE BOOSTER CSA STARTING AGAIN ON DECEMBER 7:  As some of you may know, we took a break this past June from our weekly Immune Booster CSA this year, while we were finishing up our Summer and Fall CSA’s this year. This is a collaborative CSA, so it includes produce and value-added products from several local farms and food businesses with a weekly changing menu, so you can opt in or out of it each time it is offered. If you are not already on our Mailing List to be informed about this weekly changing menu, please email us back with IMMUNE BOOSTER CSA in the Subject Line, and we will add you. We will be offering this share box again at the beginning of December after the Thanksgiving holiday time has passed!

3. NEW ITEMS AT WASHTENAW FOOD HUB’S SUNFLOWER FARM MARKET: Over the next few months we will continue adding new items gradually to the Hub Market.  This Saturday Harvest Kitchen will be supplying more quiche, mac n cheese, lasagna, brownies, muffins, and a couple of beautiful looking salads.  Fluffy Bottom will have yogurt, feta cheese, and different kinds of fresh and hard cheeses.  Zingerman’s Bakehouse will be providing 4 different varieties of bread and baguettes.  Zingerman’s Creamery has cream cheese and pimento cheese spreads available, as well as PawPaw Gelato as a fun new variety to try. The Brinery has replenished their sauerkraut jars, beet kvass, and well-loved, spicy pickled carrots. We also brought in some tortilla chips from Detroit’s 313 Urban and kettle corn from PopDaddy. For those looking for more Thanksgiving snacks we have Food for Thought’s Garden Salsa and Hummus Goodness’ Classic Hummus. To help make your stuffing or turkey soup taste better Zoup’s vegetarian or chicken broths would be delicious or Smiling Jim’s Seasoning packets. Salads would be pleasantly flavored with a few Drench’s salad dressings.  We even are trying out some RoosRoast Cold Brews and Kapnick’s apple ciders for new beverages. If you are picking up at the Washtenaw Food Hub on Saturday, hope you plan on taking some extra time to walk around the Sunflower Farm Market to see if we can help replenish your pantry before your Thanksgiving meal. We will continue to be open from 9 AM-12 PM every Saturday and 4 PM-7 PM every Wednesday night throughout the rest of the year.

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. 27, 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 and Vestagaard Farm Market in Ann Arbor, and Agricole Farm Stop in Chelsea. Thank you for your support!

5. SUMMER CSA 2025 & SAFE LISTS: Registration for the Summer CSA of 2025 will open in 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 through your email security systems. Several members end up with Tantre Farm emails in their spam folders, so don’t forget to check routinely there as well.

WHAT IS PART OF YOUR SHARE?

INSIDE BOX #1 (2-bushel -Big box)

BEETS: You will receive a net bag of Purple Top Turnips (described below), Red Ace Beets (round, smooth, deep red roots with sweet flavor), and Golden Beets (orange skin with rich gold interior; mild, sweet flavor when cooked).
-How to use: roots good in juices, soups, stews, roasted, boiled, steamed, excellent grated raw into salads or baked goods.
-How to store: store unwashed in plastic bags in hydrator drawer of refrigerator for up to 2 weeks.

BRUSSELS SPROUTS: You will receive a stalk of tiny, green cabbage-like sprouts with mildly pungent, mustard-like flavor. These sprouts are very easy to break off and often store better while still on the stalk until ready for use.
-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.

CAULIFLOWER (Romanesco):  lime green, spiraled heads with pointed, spiraled pinnacles; crisp and mild; vary in size from small to medium.
-How to use: raw for salads and dips, steamed, sautéed, or excellent roasted.
-How to store: sweetest and best when used within a week when stored in the refrigerator, but probably cook this sooner than later.

“Second Spring Farm’s” CELERIAC:  also called Celery Root, rather ugly, knobby, brown vegetable skin with white flesh when peeled; taste is like a cross between strong celery and parsley; can range anywhere in size from an apple to a small cantaloupe; high in carbohydrates, vitamin C, phosphorus, and potassium. 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: can be eaten raw in slaws or salads or cooked in soups, stews, purees; can also be baked, boiled, or sautéed; after peeling should be soaked in lemon juice to prevent discoloration of the flesh.
-How to store: refrigerate in plastic bag for up to a month; may also be dried and used as a seasoning.

GARLIC: You will receive a net bag of Onions (described below) mixed with Garlic (a bulb of several papery white cloves; believed to help in fighting infections, cancer prevention, bolstering the immune system, lowering blood pressure and preventing heart disease, used as an expectorant or decongestant, and at least some people believe that it can ward off vampires and insects).
-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.

ONIONS: You will receive Garlic (described above) and Onions mixed in a net bag. The onions are “Second Spring Farm’s” Patterson (medium-large, blocky bulbs with dark yellow skin and thin necks; excellent storage onion) and “Tantre Farm’s” 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, 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 onion segments start to go soft, just cut out the bad part, chop up the rest of the onion and freeze in bags.

POTATOES: You will receive a net bag of Carola (yellow potato from Germany; smooth, creamy texture that is good for baking or frying) and a net bag of AmaRosa Red Fingerling (small, oblong potatoes with smooth, ruby red skin and speckled red flesh; have a firm texture, nutty, earthy flavor, and are high in nutrients like potassium, vitamin C, and dietary fiber: good for roasting, potato salads, and pair well with fresh herbs, garlic, and olive oil)
-How to store: keep in cool, dark place in paper bag; ideal temperature is 38-45 degrees with high humidity (80-90%). A basement or very cool closet will work.

PIE PUMPKINS: bright orange skin with dry, sweet flesh; the traditional American pumpkin was used by the New England settlers and Native Americans several hundred years 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.

PURPLE TOP TURNIPS: You will receive in the net bag with the Beets. This traditional variety is the preferred standard of market farmers and backyard gardeners for over 100 years; has smooth, round roots with white below the soil line and bright purple above with a somewhat spicy flavor that works well in braises and stews; large, lobed greens
-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: 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), Chirimen (a traditional kabocha, Japanese Yokohama-type squash; bronze-orange skin with flesh deep orange, moist, sweet), Butternut (light, tan-colored skin; small seed cavities with thick, cylindrical necks; bright orange, moist, sweet flesh; longest storage potential of all squash), Sunshine Kabocha (red-orange, flat-round fruit with dry, sweet, bright orange flesh; excellent for baking, mashing, and pies), Spaghetti (3-5-pounds, golden yellow, oblong, smooth, medium size with “spaghetti” (stringy) flesh; bake like squash or boil and fork out the flesh, topping the “spaghetti” flesh with your favorite sauce; mildly sweet), Black Forest Kabocha (smaller size kabocha; dark green, flat-round fruits; buttercup size with no button on end; orange flesh is medium-dry and sweet), and a few other Kabocha varieties from Second Spring Farm in Cedar, MI.
-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/

INSIDE BOX #2 (3/4-bushel -Little Box – your regular-size Summer or Ex Fall share box)

RAINBOW CARROTS: You will receive a bag of Tantre Farm’s Bolero (excellent long-term, storage carrot with medium-long, thick, blunt, orange roots) and Second Spring Farm’s Purple Haze (bright purplish-red roots with bright orange interior and a sweet flavor; cooking will cause the color to fade. Thanks to our former intern (2003)-turned-farmer, Reid Johnston, owner of Second Spring Farm from Cedar, MI. http://www.secondspringfarm.net/). 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.
-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

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

KALE CROWN: You will receive a luscious cluster of leaves from the kale top of Green Curly (well-ruffled, curly green leaves on green stems; this variety makes a good, roasted “kale chip” and kale salad). These bitter greens are remarkably sweeter after several frosts!
-How to use: Boil or steam until color brightens; great in omelets, quiches, lasagna, casseroles, soups, stews, salads, and smoothies.
-How to store: Refrigerate unwashed in plastic bag for 1 to 2 weeks.

LETTUCE MIX (Wildfire): a beautiful bag of dark reds and vibrant greens including Green and Red Oakleaf, Green and Red Romaine, and Redleaf lettuces; your lettuce has been rinsed once, but needs washing.
-How to use: raw in salads, sandwiches, or (believe it or not!) use in soups.
-How to store: refrigerate in plastic bag for 3-5 days.

RADISHES: You will receive either Purple Bacchus (stunning, purple, round radish with white inner flesh; good flavor and not too hot) OR Cherriette (smooth, bright red roots with short green, edible tops and a sweet/hot taste).
-How to use: raw, roasted, used in soups, sliced in salads, sandwiches, or stir-fries, grated in slaws; radish greens (excellent source of vitamins A, C, and the B’s); delicious in soups or stir-fries.
-How to store: refrigerate in plastic bag/damp towel for 1-2 weeks.

PURPLE DAIKON RADISHES (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.
-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.

SPINACH: You will receive a dinner-plate rosette of crisp, dark green leaves; good source of vitamins A and C; delicious flavor when juiced, and especially good in salads, since the flavor of the leaves sweetens with the frosts.
-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

WHITE HAKUREI TURNIPS and GREENS: round, smooth small roots with sweet, fruity flavor and a crisp, tender texture with greens attached. Both roots (good source of potassium, and calcium, and delicious raw!) and greens (good source of Vitamins A & C) are edible. Enjoy those greens!
-How to use: greens good in salads and soups and can be steamed or sautéed with onions; roots can be roasted, steamed, or sautéed.
-How to store: remove greens from turnip root and store separately in plastic bag in refrigerator for up to 3 days; roots can last up to 1-2 weeks in refrigerator.

ON THE SIDE (at the Farm, Washtenaw Food Hub, & the Ann Arbor Farmers Market distribution)

“The Brinery’s” SAUERKRAUT: We are pleased to offer TWO jars of the Brinery’s “Storm Cloud Zapper” (beets, cabbage, ginger), so if you’re splitting the share each of you can have a 16-oz jar or you can give one away as a gift if you don’t eat them both! This sauerkraut is raw, unpasteurized, and traditionally fermented. This Brinery kraut is a cornerstone of health, both mentally and physically. Steeped in the ancient art and necessity of fermentation, every jar carries the culture onward.  Filled with flavor and beneficial bacteria, your microbiome will thank you!  The Brinery is a local foods business at the Washtenaw Food Hub, specializing in naturally fermented local vegetables and operated by former Tantré farmer, David Klingenberger. For more information, please visit www.thebrinery.com.
-How to use: use as a condiment with any dish, especially meat dishes, salads, roasted veggies, or sandwiches.
-How to store: Must be REFRIGERATED up to 1 year or longer depending on how you like the flavor, since it will get stronger with more age. *NOTE: These fermented products have NOT been canned, so store in refrigerator.
***
Sauerkraut Background & Recipes:  
www.timesunion.com/living/article/Sauerkraut-on-New-Year-s-a-Pennsylvania-tradition-561496.php

RECIPES

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.

DAIKON WITH TAHINI DRESSING (excerpted from Farmer John’s Cookbook: The Real Dirt On Vegetables by Farmer John Peterson & Angelic Organics)
4 inches daikon, cut into matchstick-size strips
3/4 cup thinly sliced red or purple radishes
1 medium carrot, grated (about 1/2 cup)
1/4 cup tahini
4 scallions, thinly sliced
1 1/2 tablespoons freshly squeezed lemon juice (about 1/2 lemon)
1 tablespoon dry sherry or vermouth
dash salt sugar
1/4 cup chopped almonds (optional)

Combine daikon, red or purple radish, and carrots in a medium bowl. Whisk the tahini, scallions, lemon juice, sherry, salt, and sugar to taste in a small bowl until well combined. Thin the dressing with a few tablespoons of water until the mixture is a smooth paste. Toss the dressing with radishes until well combined. Garnish with almonds if desired.

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.

LEAFY SALAD WITH PARSLEY-GARLIC VINAIGRETTE Serves 6-8
8-10 cups assorted salad greens (lettuce mix, kale, spinach)
For the vinaigrette:
1 bunch parsley
2 garlic cloves
2 Tbsp stone ground mustard
2 Tbsp tamari or shoyu
1/4 tsp freshly ground pepper, or to taste
1/2 cup extra-virgin olive oil

Rinse the salad greens, tear them into bite-size pieces and set aside. Chop the parsley and mince or press the garlic and place in a large salad bowl. Mix in the mustard, tamari, pepper and oil. Add the greens to the bowl just before serving. Toss gently from the bottom to coat evenly with the dressing. Serve immediately.

SAUTEED HAKUREI TURNIPS AND BRAISED GREENS Serves 6-8
1 bunch Hakurei Turnips with greens
1 lb greens (such as spinach, kale, or arugula)
2 tsp oil, divide
1/2 cup chopped green onion
1/2 cup water, apple juice or white wine
1/2 tsp salt
1/4 tsp black pepper

 Cut the greens from the turnips. Wash and tear all the greens into large pieces and remove the stems. Cut the turnips into bite sized pieces. Heat 1 teaspoon of oil in a saute 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.

TOASTED CAULIFLOWER (from “Good Deal with Dave Lieberman”)
1-2 heads cauliflower
1/2 cup white wine
1/2 cup canned chicken broth or water
1 Tbsp extra virgin olive oil, plus more for drizzling cauliflower
1 tsp dried oregano
Kosher salt and freshly ground black pepper, to taste
6 garlic cloves, sliced thinly
1/2 cup dry bread crumbs
2 Tbsp chopped fresh Italian parsley
1 cup coarsely shredded Parmesan or pecorino

Preheat the oven to 400 degrees. Break apart the cauliflower into large florets and cut off the thicker stems. Set the cauliflower pieces stem side down in a 13×9-inch baking dish. Pour the wine and broth into the dish and drizzle olive oil over the cauliflower. Sprinkle with the oregano, and salt and pepper, to taste. Scatter the garlic over everything. Cover the pan with aluminum foil and bake until tender, about 30 minutes. The florets should fall apart if you poke them with your finger. Meanwhile, stir the bread crumbs, chopped parsley, and 1 tablespoon olive oil together in a small bowl. When the cauliflower is tender, sprinkle the bread crumb mix and the cheese over the florets and put the dish, uncovered, back in oven until the topping is browned, about 15 minutes. Serve hot or at room temperature.

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.

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 (or 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.

THAI PUMPKIN CUSTARD
1 cup coconut cream (not coconut “milk”)
3 eggs, beaten
1/2 cup palm sugar (or refined white sugar, but not fine grain raw honey)
1/4 tsp salt
1 medium pumpkin, seeded, with lid cut out at top

Blend together coconut cream, eggs, sugar, and salt. Pour into cleaned out pumpkin shell within 1/2-inch of top rim. Set pumpkin in 2-inches of water in glass pan or casserole dish. Bake at 350 degrees for about 45 or more minutes. The custard should be firm and pumpkin is soft and edible, but still firm enough to hold up. Cool. Slice and serve. Bake lid too (which takes less time) and serve on top for presentation.

SPICY COCONUT PUMPKIN (from Farmer John’s Cookbook by John Peterson and Angelic Organics) Serves 3-4
3 Tbsp butter
1 Tbsp vegetable oil
1 large onion, thinly sliced (about 2 cups)
1 Tbsp minced fresh ginger
2-3 tsp curry powder
1 tsp finely chopped jalapeno or Serrano pepper
1/2 tsp ground cloves
1/4 tsp ground cardamom
1 1/2 lbs pie pumpkin (about 1/2 medium or 1 small pie pumpkin), peeled, seeded, and cut into 1-inch pieces
1 1/2 cups coconut milk
1 Tbsp raisins
1 tsp maple syrup or brown sugar
Salt and freshly ground black pepper, to taste
1 bunch kale

Heat the butter and oil in a heavy pan over medium heat. Add the onion; saute until lightly browned, about 20 minutes. Add the ginger; cook for 3 more minutes. Stir in the curry powder, jalapeno, cloves, and cardamom; cook for 2 minutes, stirring constantly. Add the pumpkin chunks, coconut milk, raisins, and maple syrup. Cover; cook over low heat until the pumpkin is tender, about 30 minutes. Uncover; if the sauce is thin, let the coconut milk boil away until the mixture thickens to your liking. Season with salt and pepper to taste. For a hearty meal, enjoy this over a bed of basmati rice accompanied by kale and chutney.

ITALIAN POTATOES WITH ONION AND ROSEMARY (from www.gardenguides.com) Serves 4
4 potatoes (about 4 potatoes), scrubbed, and thinly sliced (about 4 cups)
1 large onion, peeled and thinly sliced (about 1 3/4 cup)
2 cloves garlic, chopped
1/3 cup dry white wine
2 Tbsp chopped fresh flat-leaf parsley
2 tsp chopped fresh rosemary
Salt and freshly ground black pepper, to taste

Cook the potatoes in a microwave oven at full power for 7-8 minutes, until fork-tender. (You can also boil the potatoes for 30-35 minutes in 4 cups of water to which 2 teaspoons of salt have been added.) Set the potatoes aside until cool enough to handle. Preheat a large nonstick skillet over medium-low heat. In the hot skillet, combine the onion, garlic, and wine. Stir to combine thoroughly and cook for about 15 minutes, until the onion is very soft. Add the potatoes, parsley, and rosemary. Mix well and mash with the back of a wooden spoon to form a large pancake. Season with salt and pepper to taste. Raise the heat to medium and cook for about 15 minutes, until the potatoes are browned and somewhat crusty underneath. Position a plate upside down over the pan, flip the pancake out onto the plate so that the cooked side is up, and then slide it back into the pan. Cook for about 15 minutes more, until the second side is crusty. Serve hot.

QUICK PICKLED WATERMELON RADISH (https://omnivorescookbook.com/pickled-watermelon-radish/)
1 watermelon radish, peeled and shredded
1/4 cup apple vinegar (or rice vinegar)
2 tablespoons maple syrup (or sugar)

Combine apple cider vinegar and maple syrup in a large bowl. Mix well. Add radish and toss. Let sit for 10 minutes in the fridge. Add a pinch of salt onto the radish and toss again right before serving. Store the rest of the radish in an airtight jar for up to a week.

SPINACH AND GARLIC FRITTATA (adapted from dakotagarlic.com)
3 Tbsp olive oil
10 eggs
1 cup (1/2 lb) chopped raw spinach
1/2 cup grated Parmesan cheese
1 Tbsp chopped parsley or basil
1/4 cup finely chopped garlic
Salt and pepper, to taste

Preheat oven to 350 degrees. In a large bowl mix all ingredients except oil and scapes. Heat oil in a 10-inch ovenproof skillet on the stove. Add the scapes and saute until tender on medium heat for about five minutes. Pour egg mixture in skillet with garlic and cook over low for three minutes. Place in oven and bake uncovered for 10 minutes or until top is set. Cut into wedges and serve.

BUTTERNUT SQUASH SOUP (from Martha Stewart Living)
2 Tbsp unsalted butter, light sesame oil, or olive oil
2 leeks, white and light green parts only, chopped
Pinch of sea salt
1 Tbsp peeled and minced fresh ginger
3 cloves garlic, peeled
1 small handful celery leaves
1 2-inch cinnamon stick
3 whole cloves
3 lbs butternut squash, peeled, seeded, and chopped
1/2 cup apple cider or apple juice
4 cups broth or water
Freshly ground pepper, ground cinnamon, and minced parsley for garnish

In a heavy 3- to 4-quart stockpot, melt the butter over medium-high heat. Add the leeks and a pinch of salt. Stir, reduce heat to low, add ginger and garlic, cover, and cook gently for 15 minutes. Make a bouquet garni by tying together, or wrapping in cheesecloth, the celery leaves, sage, cinnamon stick and cloves. Add the bouquet garni to the pot. Then add the squash, apple cider/juice, and broth. Reduce heat to as low as possible and simmer, covered, 30 to 40 minutes, until the squash crushes easily when pressed with a wooden spoon. Remove the bouquet garni and pass the soup through a food mill, or puree it in a blender. Season with pepper and garnish with a pinch of cinnamon and a sprinkle of parsley.

THIS WEEK’S SHARE

BUNCHING BROCCOLI LEAVES or KALE: You will receive either Bunching Broccoli Leaves (a traditional Italian heirloom variety that have been harvested just before the broccoli shoots appear, since the leaves are perfect right now before the frost; all the stems and leaves and everything can and should be eaten) or Kale (these have a sweet, mild, cabbage flavor and are interchangeable with broccoli, mustard greens, and other hearty greens in recipes).
-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.

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

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

U-PICK FLOWERS (only available for picking on the farm): FROST IS COMING TONIGHT! Today may be your last day to pick your bouquet of flowers, since tonight’s temps are forecast to be 31 degrees. If you haven’t come to the farm yet for your bouquet, we encourage you to visit the farm to pick your flowers by Wednesday this week. You can text Deb at 734-385-6748 if you’re not sure where to go. This week you can pick up to 20 stems per household! You may want to bring scissors or clippers and a vase/jar to keep your flowers fresh going home, but we will have clippers and donated yogurt containers to fill with water as well. Your bouquet is part of your share every week until the first frost, although it is always greatly appreciated when you make a donation to pay for seeds and labor. Extra bouquets picked at the farm are $7/bunch. We hope you can come to enjoy this food for the soul!

LETTUCE MIX or LETTUCE HEAD: You will receive either Wildfire Lettuce Mix (a beautiful bag of dark reds and vibrant greens including Green and Red Oakleaf, Green and Red Romaine, and Redleaf lettuces; your lettuce has been rinsed once) or Romaine (upright, dense green heads that produce long, uniform hearts with good flavor).
-How to use: raw in salads, sandwiches, or (believe it or not!) use in soups.
-How to store: refrigerate in plastic bag for 3-5 days.

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

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

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

ORANGE SWEET POTATOES: large, edible root related to the morning-glory family that has dark red-orange skin with a vivid orange, moist, sweet flesh; high in vitamins A and C
-How to use: bake in 400 degree oven until tender, about 45 minutes; 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.

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

WINTER SQUASH: You will receive a Baby Butternut (light, tan-colored skin; small seed cavities with thick, cylindrical necks; bright orange, moist, sweet flesh; longest storage potential of all squash) OR Starry Night Acorn Squash (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).
-How to use: excellent roasted in oven with olive oil; also good baked by slicing in half, scoop seeds out and bake with a little water in baking pan at 350 degrees for 30-40 minutes or until tender; boil or steam for 15-20 minutes, or until tender; mash cooked squash with butter; puree cooked squash for creamy soup
-How to store: keep for several months (depending on the variety) in a dry, moderately warm (50-60 degrees), but not freezing location with 60-75 percent humidity; will also store at room temperature.

WHITE HAKUREI TURNIPS: a white salad turnip with round, smooth roots that have a sweet, fruity flavor with a crisp, tender texture; roots are good source of Vitamin C, potassium, and calcium
-How to use: good in salads and soups; thin slices with hummus or dipped in lemon juice
-How to store: remove greens from turnip root and store separately in plastic bag in refrigerator for up to 3 days; roots can last up to 1-2 weeks in refrigerator.

ANNOUNCEMENTS

1. NEXT WEEK IS THE LAST WEEK OF EXTENDED FALL CSA: This means Oct. 23 (Wed.), Oct. 25 (Fri.), and Oct. 26 (Sat.) are your last distribution days for our Extended Fall Shares, 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 $150. It’s a perfect share to split with a friend or family member. It will be available for pick up on Nov. 23 (the Saturday before Thanksgiving) at the Ann Arbor Farmers’ Market 7 AM-12 PM, Tantré Farm 2-5 PM, Washtenaw Food Hub 9 AM-12 PM, Agricole in Chelsea 9 AM-12 PM, and Pure Pastures in Plymouth 9 AM-5 PM. More specific details and registration opening very soon.

3. WEDNESDAY ANN ARBOR MARKET STALL RELOCATED SLIGHTLY: Wed. AA market members will need to look for our stall a bit further down the aisle at stalls 46-48, since we decided to get a little closer to the other vendors closer to the main aisle. You can always ask for our location at the market office as well.

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

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

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

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

8. PICK UP TIMES & LOCATIONS REMINDER: *Distribution Coordinator will be at most sites during designated times.

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

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

SESAME ROASTED TURNIP SALAD WITH QUINOA (from https://naturallyella.com/roasted-turnip-salad/)
1 large turnip
1 clove garlic, minced
1 tablespoon olive oil
2 teaspoons sesame seeds
2 teaspoons honey
1/4-teaspoon sea salt
1 tablespoon soy sauce
2 tablespoons minced cilantro
4 to 5 handfuls lettuce
1 cup cooked quinoa
1/4-cup scallions, diced
2 teaspoons sesame seeds
2 tablespoons rice vinegar
1 teaspoon toasted sesame oil

Preheat oven to 375° F. Cut turnips into ¼” cubes and place in a bowl. Add minced garlic, olive oil, sesame seeds, honey, and sea salt: toss until well combined. Spread turnips out into a single layer in a roasting pan and bake for 25-30 minutes until caramelizing and turnips are tender. Remove turnips from oven and add the soy sauce and cilantro to the roasting pan. Let cool. To assemble salad, toss the cooled turnips with the lettuce, cooked quinoa, scallions and sesame seeds. Whisk together the vinegar and sesame oil then pour over the salad. Toss until everything is well combined.

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 (or broccoli greens)
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.

ROASTED RED PEPPER PASTA (from http://thepioneerwoman.com/cooking/2009/03/pasta-with-roasted-red-pepper-sauce-groan)
3 red bell peppers or red carmen peppers
2 Tbsp pine nuts (optional)
1/2 medium onion, finely diced
3 cloves garlic, minced
1/2 cup heavy cream
Flat leaf parsley, finely minced
Fresh Parmesan cheese, shaved or grated
1/2 to 1 lb pasta (orecchiette, penne, fusilli, etc.)

Roast red peppers, then place in a Ziploc bag to allow to sweat. Peel the charred skins from the peppers, then removed seeds. Set aside. Lightly toast pine nuts in a skillet. Set aside. Puree peppers with pine nuts. Set aside. Cook pasta according to package directions. In a skillet or pot over medium heat, drizzle in olive oil. Add diced onions and garlic and cook until soft. Pour in pepper puree and stir together. Add plenty of salt. Pour in cream and stir to combine. Taste and add more salt, if necessary. Add cooked pasta, and then stir together. Place pasta into a bowl, top with chopped parsley and plenty of shaved Parmesan cheese.

QUICK PICKLED WATERMELON RADISH (https://omnivorescookbook.com/pickled-watermelon-radish/)
1 watermelon radish, peeled and shredded
1/4 cup apple vinegar (or rice vinegar)
2 tablespoons maple syrup (or sugar)

Combine apple cider vinegar and maple syrup in a large bowl. Mix well. Add radish and toss. Let sit for 10 minutes in the fridge. Add a pinch of salt onto the radish and toss again right before serving. Store the rest of the radish in an airtight jar for up to a week.

APPLE STUFFED SQUASH (from There is a Season: Cooking with the Good Things Grown in Michigan)
1-2 acorn squash
3 Tbsp butter
2 chopped apples
1 chopped onion
2 cups cottage cheese
2 Tbsp lemon juice
3/4 cup grated cheddar cheese
1/4 tsp cinnamon
1/4 cup raisins (optional)

Cut squash in half lengthwise; remove seeds. Place face down on oiled baking sheet; bake at 350 degrees for 1 hour. While squash is baking, saute apples and onions in butter. Add remaining ingredients to apples. Stuff squash with mixture, covered, 15-20 minutes.

THIS WEEK’S SHARE

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

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

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

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

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. 

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

U-PICK FLOWERS (only available for picking on the farm): Every summer we plant a variety of flowers to share with you until the first frost. We welcome you to visit the farm to pick your flowers on any day of the week, but please contact us if it will be on other days besides our usual CSA distribution days of Wednesdays and Fridays, so we can make sure to be around to show you where to go and what to do. This week you can pick up to 16 stems per household. You may want to bring scissors or clippers and a vase/jar to keep your flowers fresh going home, but we will have clippers and donated yogurt containers to fill with water as well. Your bouquet is part of your share every week until the first frost, although it is always greatly appreciated when you make a donation to pay for seeds and labor. Extra bouquets can be picked for $6/bunch. We hope you can come to enjoy this food for the soul!

LETTUCE MIX or LETTUCE HEAD: You will receive either Wildfire Lettuce Mix (a beautiful bag of dark reds and vibrant greens including Green and Red Oakleaf, Green and Red Romaine, and Redleaf lettuces; your lettuce has been rinsed once) or Romaine (upright, dense green heads that produce long, uniform hearts with good flavor).
-How to use: raw in salads, sandwiches, or (believe it or not!) use in soups.
-How to store: refrigerate in plastic bag for 3-5 days.

YELLOW ONIONS (Patterson): medium-large, blocky bulbs with dark yellow skin and thin necks; excellent storage onion.
-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.

SWEET RED PEPPERS: You will receive Red Knight Bell (big, blocky, thick-walled, green-to-red pepper with sweet flesh) OR Red Carmen (6-inch long, tapered fruit that ripens from green to a deep “carmine” red; sweet taste in salads and when roasted and fully red-ripe).
-How to use: can be baked, grilled, and cut into chunks for stews, soups and stir-fries
-How to store: can be stored at room temperature or in refrigerator drawer for up to 1 week.

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: You will receive either 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).
-How to use: raw, roasted, used in soups, sliced in salads, sandwiches, or stir-fries, grated in slaws; radish greens are delicious!
-How to store: refrigerate in plastic bag/damp towel for 1-2 weeks.

PURPLE MAJESTY SWEET POTATOES:   a root vegetable with a vibrant purple color, a mildly sweet taste, and a drier, starchier texture than traditional sweet potatoes; the purple color comes from anthocyanin, an antioxidant that’s also found in red cabbage, red wine, and purple cauliflower that can help reduce inflammation and boost your immune system; a good source of vitamin C, potassium, fiber, and have a low glycemic index. See feature article below.
-How to use: bake in 400 degree oven until tender, about 45 minutes; prepare like potatoes–baked, boiled, sautéed, fried; mash them, roast them, or make chips
-How to store: Raw sweet potatoes will keep for one to two weeks at room temperature if stored in a dry, dark area in a loosely covered bag or basket that allows for air circulation. Note: Do not store in plastic or in fridge, unless cooked.

TOMATOES: Everyone will receive Tiren Sauce (Italian variety with classic San Marzano shape; meaty flesh that makes for good sauce and paste making it a fast variety to boil down into sauce).
-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.

WINTER SQUASH (Delicata): small, oblong, creamy colored with long green stripes, only slightly ribbed; pale yellow, sweet flesh; edible skin; best eaten within 4 months of harvest.
-How to use: excellent roasted in oven with olive oil; also good baked by slicing in half, scoop seeds out and bake with a little water in baking pan at 350 degrees for 30-40 minutes or until tender; boil or steam for 15-20 minutes, or until tender, skins are edible; mash cooked squash with butter; puree cooked squash for creamy soup
-How to store: keep for several months (depending on the variety) in a dry, moderately warm (50-60 degrees), but not freezing location with 60-75 percent humidity; will also store at room temperature.

ANNOUNCEMENTS

1. SAVE THE DATE!  HONEYBEE UPICK’S 4th Annual NUT FESTIVAL – Oct. 6: Celebrate the Earth and the seasons with a FREE, fun, outdoors event at HoneyBee U-pick (5700 Scio Church Rd, AA) on this coming Sunday from 10 AM to 5 PM. We will be making walnut butter and roasting chestnuts on the campfire, fall foraging (root season!) and nature hikes in the AM and PM, networking with local nut experts, and learning how Tantre continues to establish a wild nut-centered, native polyculture. Hot cider, coffee, tea, and snacks will be provided. Many free produce items will be given away, and lots of opportunities to spend time outside learning about perennial polyculture, agroecology, and foraging for edible and medicinal wild plants.  See our website and FaceBook Event post for what our agenda is and who our local nut experts are this year: https://www.tantrefarm.com/nut-tree-planting-fest/ Please join us! 

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

3. ALREADY PICKED CORN AND U-PICK TOMATOES AVAILABLE FOR SALE: We have Roma tomatoes and sweet corn ready for preserving, but the cold weather is fast approaching. Please email us your name, phone number, amount needed in lbs or ears, and pick up location ONLY at the Markets or the Farm with BULK TOMATOES or BULK CORN in your Subject Line a few days ahead of time. Please come and pick some sauce tomatoes for a really good deal any day of the week. Please schedule ahead of time unless on a Wednesday or Friday, when we are usually home. The u-pick sites will be listed on the map on the distribution shed wall, but it is always helpful for a heads up that you are coming. Text or call Deb at 734-385-6748 to schedule or to find your way.
-ALREADY PICKED SWEET CORN – 1 crate for $25 (about 50 ears) or $0.50/ear in bulk amounts
-U-PICK TOMATOES: $0.50/lb mostly Romas, but some slicers, cherry, and heirlooms (might be your last chance before the cold weather sets in
-ALREADY PICKED TOMATOES: Minimum orders of $15 for a 15-lb box for sauce tomatoes in good condition.

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

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

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

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

PURPLE SWEET POTATOES IN THE BLUE ZONE VERSION
(adapted from the Blue Zones Kitchen by Dan Buettner)

A Blue Zone is a geographical area where people tend to live longer and healthier lives than the average. The term was coined by Dan Buettner in 2005, and comes from the blue pen used to mark villages with long-lived populations on a map. People in Blue Zones tend to have a lifestyle that includes physical activity, low stress, and a local diet of whole foods. They tend to have rich social interactions and belong to a group, such as a religion or close-knit family. People in Blue Zones tend to get about seven hours of sleep each night, and often nap for up to 30 minutes during the day. Some examples of Blue Zones include: Okinawa Prefecture in Japan, Nuoro Province in Sardinia Italy, The Nicoya Peninsula in Costa Rica, and Icaria of Greece.

One of the pillars of the Okinawan diet in Japan, Okinawan imo is a supercharged purple sweet potato, a cousin of the common yellow-orange varieties that has been an island staple since the 17th century. Despite its saccharine flavor, it does not spike blood sugar as much as a regular white potato. Like other sweet potatoes, it contains an antioxidant called sporamin, which possesses a variety of potent antiaging properties. The purple version contains higher levels than its orange and yellow cousins. This superfood is high in complex carbs, has a surprisingly low glycemic load, and packs an antioxidant punch with anthocyanin (the compound that makes blueberries blue). Okinawans typically serve sweet potatoes steamed, which perfectly renders their creamy texture and sweet flavor. See recipe below.

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

SIMPLE STEAMED PURPLE SWEET POTATOES (from the Blue Zones Kitchen by Dan Buettner)
1-pound purple sweet potatoes, peeled and cut into 2-inch cubes
One 13.5-ounce can or carton of organic coconut milk

Steam potatoes for 10-15 minutes until tender. Remove from heat and let rest with lid on for 3-4 minutes. In a large bowl, mash sweet potatoes lightly with coconut milk. Note: The potatoes can be boiled rather than steamed, but they will lose some of their essential nutrients in this process.

SHEPHERD’S PIE (from Chef Dan)
1-2 lbs potatoes, washed and cubed
2 Tbsp sour cream or softened cream cheese
1 large egg yolk
1/2 cup cream, for a lighter version substitute vegetable or chicken broth
Salt and freshly ground black pepper; to taste
1 Tbsp extra-virgin olive oil, 1 turn of the pan
1 3/4 lbs ground beef
1 carrot, peeled and chopped
1 onion, chopped
2 Tbsp butter
2 Tbsp all-purpose flour
1 cup beef stock or broth
2 tsp Worcestershire, eyeball it
1 cup chopped fresh kale or beet greens or arugula
1 cup fresh corn kernels
1 tsp sweet paprika
2 Tbsp chopped fresh parsley leaves or basil

 Boil potatoes in salted water until tender, about 12 minutes. Drain potatoes and pour them into a bowl. Combine sour cream, egg yolk and cream. Add the cream mixture into potatoes and mash until potatoes are almost smooth. While potatoes boil, preheat a large skillet over medium high heat. Add oil to hot pan with beef. Season meat with salt and pepper. Brown and crumble meat for 3-4 minutes. Add carrot, onion, corn and kale to the meat. Cook veggies with meat for 3-4 minutes, stirring frequently. In a second small skillet over medium heat cook butter and flour together 2 minutes. Whisk in broth and Worcestershire sauce. Thicken gravy 1 minute. Add gravy to meat and vegetables. Preheat broiler to high. Fill a small rectangular casserole with meat and vegetable mixture. Spoon potatoes over meat evenly. Top potatoes with paprika and broil 6-8 inches from the heat until potatoes are evenly browned. Top casserole dish with chopped parsley and serve.

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.

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 sweet potato, peeled and chopped
1 cup winter squash, peeled and chopped
1/2 cup sweet red or green pepper, chopped’
1 tsp garlic, minced
3 cups vegetable stock or water
2 Tbsp minced fresh basil, chopped
2 cups kale (beet greens, arugula, or cabbage)
1 cup unsweetened soymilk
Salt and pepper, to taste

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

NAPA CABBAGE SALAD WITH PEANUTS AND CILANTRO (from Local Flavors by Deborah Madison) Serves 4-6
Salad:
1/2 cup skinned raw peanuts
1 tsp peanut oil
1 large carrot
4 cups thinly sliced Napa cabbage
2 cups slivered lettuce leaves
3 thin scallions, including some of the greens, finely sliced diagonally
1/4 cups chopped cilantro
2 Tbsp chopped mint leaves
2 Tbsp torn basil leaves
Dressing:
1/2 jalapeno chile, finely diced
1/4 cup rice vinegar
1 tsp sugar
1/4 tsp sea salt
1/4 cup roasted peanut oil

Heat the peanuts in the oil over medium-low heat, shaking the pan occasionally until lightly browned after a few minutes. Blot with paper towels and set aside. Peel the carrot with a vegetable peeler and discard the skins. Then, with the vegetable peeler, continue removing long strips of the carrot until you’ve reached the core. Combine the cabbage, lettuce, and carrot with everything except the nuts. Whisk the dressing ingredients together and toss with the greens. Add the peanuts just before serving.