Tantre Farm CSA Newsletter WEEK #2 June 1-7, 2025

Posted on by June 4, 2025

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.

Tantre Farm CSA Newsletter WEEK #1 May 25-May 31, 2025

Posted on by May 28, 2025

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

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 Red Ace (round, smooth, deep red, small roots with sweet flavor and luscious medium-tall, red-veined green leaves).

-How to use: greens can be substituted for spinach and chard in recipes; roots good in soups, stews, roasted, boiled, steamed, excellent grated raw into salads or baked goods.

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

ORGANIC PURPLE OR 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

ORGANIC CELERIAC or TETSUKABUTO SQUASH from Second Spring Farm: Since we didn’t have enough of either of these, you will get 1 of these 2 storage crops, so either 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, can be eaten raw in slaws or salads or cooked in soups, stews, purees; can also be baked, boiled, pickled, or sauteed; after peeling should be soaked in lemon juice to prevent discoloration of the flesh; can be stored for several months in refrigeration) OR Tetsukabuto Squash (5-6 pound Japanese squash; nearly round with dark green rind, slightly mottled and ribbed; sweet and nutty flavor with yellow, thick flesh. Squash can be boiled, mashed, roasted, sauteed, added to soups, curries, smoothies, cakes, pies. Squash can be kept 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.). Thanks to Reid (former 2003 Tantre intern and farmer) for providing this organic produce from “Second Spring Farm” from Cedar, MI. http://www.secondspringfarm.ne…

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:

*Chamomile— These small, daisy-like flowers are best known for making a soothing tea; also the flowers make a pretty garnish and a flavorful addition to salads. The whole bundle can be used fresh or dried upside down for a week or two, and then the flowers plucked and put into a jar for a restful, calming, sleepy time tea throughout the year

*Chives— mild, onion-flavored herb with long, slender, hollow leaves; often used as a garnish or chopped into any foods that call for onion. Purple, onion-flavored blossoms add an attractive garnish to soups or salads (stems attached to blossoms are often discarded due to toughness).

*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 from Tantre Farm: also called “scallions ” or “spring onions”. These are 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.

FRENCH BREAKFAST RADISHES from Tantre Farm: also called, D’Avignon; traditional variety from Southern France; 3- to 4-inch long root that is part red with a white tip and tapered to a point). Excellent source of vitamins A, C, and the B’s! 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.

STORM CLOUD ZAPPER SAUERKRAUT from The Brinery: This crunchy, tangy, zappy kraut includes the simple ingredients of green cabbage, red beets, fresh ginger, filtered water, and sea salt. Eat with everything! The Brinery is a local foods business at the Washtenaw Food Hub, specializing in naturally fermented local vegetables and operated by long time Tantré farmer/alum (2001+), David Klingenberger. Their products are available in many stores in the area, including Whole Foods, Plum Market, Arbor Farms, the Argus Farm Stops in Ann Arbor, Agricole in Chelsea, and especially The Sunflower Farm Market at the Washtenaw Food Hub. For more information, please visit https://thebrinery.com and for Sauerkraut Background & Recipes: www.timesunion.com/living/article/Sauerkraut-on-New-Year-s-a-Pennsylvania-tradition-561496.php.

-How to use: use as a condiment with any dish, such as tacos and other meat dishes, roasted vegetables, sandwiches, and salads.

-How to store: Must be REFRIGERATED and will last up to 3 months or longer depending on how you like the flavor.

ORGANIC RED SHALLOTS and RED ONIONS from Second Spring Farm: You will receive both Red Shallots (member of the onion family; classic teardrop shape, reddish-copper skin, and white flesh; richer, sweeter and milder flavor typically than onions) and Rossa di Milano (classic Italian storage onion; strong, bronze-pink skins; an excellent cooking onion adding sweetness and pungency to any cuisine). 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 from Tantre Farm: crisp, dark green leaf–best eaten raw or with minimal cooking to obtain the beneficial chlorophyll, as well as vitamins A and C; delicious flavor when juiced.

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

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

ORGANIC SWEET POTATOES 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. ANY CHANGES in your address, phone, e-mail, or of misspelled names on any mailings or Pick Up Lists at Distribution Sites? Are we missing your share partner’s name or email address? Please let us know as soon as possible.

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 monthly exploratory 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 hike! 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: We are opening on Saturday, May 31, this week from 8 AM until 12 PM for CSA distribution and a variety of Tantre Farm and Second Spring Farm produce this week at our farm stand. The strawberries are not quite ready, but there will also eventually be u-pick strawberry picking at 5700 Scio Church Road on the corner of Zeeb Rd. and Scio Church Rd. in Ann Arbor. Stay tuned!! 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)

REFLECTIONS FROM THE FARM

by Richard and Deb

The late afternoon passes through the tree branches with a gentle, cool breeze welcoming and calming at the end of many hours of harvesting and weeding, and I pause for a moment to reflect on the day’s signs of life. The kale is growing taller and spilling into larger leaves. The spinach opens its spiral surface to catch the sun’s balmy rays. The leeks seem to be jumping out of their bed, some approaching two feet tall. The asparagus thrusts spears out of the moist, fertile soil. The wheel hoe pushes steadily along the long rows of young garlic, lettuce, carrots, and beets, while we chop the taller weeds with hand hoes in between the tomatoes, kohlrabi, the Napa cabbage, bok choy, and broccoli.

Meanwhile all the fava beans are in bloom. The black and white delicate flowers hold a special place in between the black and white pigment, where a bee can grasp and shove their head far enough in to drink the nectar and continue buzzing throughout the patch. The bright green, square stems unfurl thousands of flowers for the bees to drink this sugary-sweetness. Most of the bees are honey bees, although I watched very closely as a bright yellow bumblebee hovered and grasped the flowers one by one, grabbing deep into each flower to find the sweetness.

I guess that’s what it means to be native to place, to find the food in the fields around your house and to see and to know what it is you truly need, what is essential while enjoying the bright, late afternoon sun. The spring breeze is full of bird song near and far with the crickets chirping in chorus. The sweet nectar lives harmlessly on the land, but part of an important cycle of life on the farm. The favas are just the latest succession of flowers. The deep purple-brown, bell-shaped, pawpaw flowers are just finishing their blooms, while the white clover and cinquefoil bloom successively fixing nitrogen in the soil throughout the summer. The hickory twigs are dangling frilly trusses similar to the black walnut trees. While the fruit trees have dropped their blossoms several weeks ago and now the peach trees are loaded with grape-sized, green peaches. The pear trees have miniature bulbous fruits, and the apples are rounding out like tiny marbles hanging in the air.

We hope you will enjoy this week’s share of spring growth and winter’s storage treasures. Much of it comes out of the root cellar with the tubers and roots, onions, and shallots, but then we also have freshly harvested green onions, spinach, radishes, asparagus, and herbs. All of these diversely, nutritious foods from different families are favorites for people all around the world. We hope you appreciate this journey of flavor, texture, and aroma, while you savor this transition of winter and spring in readiness of our summer palette.

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!

CHAMOMILE LEMONADE (from www.vegetariantimes.com) Serves 6

If chamomile is not your cup of tea, this refreshing lemonade is a great new way to give the flower a try.

3/4 cup cane sugar

2 Tbsp grated lemon zest

5 Tbsp fresh or dried chamomile flowers, or 6 chamomile tea bags

3/4 cup lemon juice

Lemon slices, for garnish

Combine sugar, lemon zest, and 2 cups water in saucepan. Bring to a boil, stirring to dissolve sugar. Remove from heat, and add chamomile flowers. Cool. Strain chamomile mixture into 2-quart pitcher; stir in lemon juice and 3 cups water. Serve over ice with lemon slices, or store, covered, in refrigerator up to 5 days.

SPRING RADISH SPREAD (from From Asparagus to Zucchini: A Guide to Cooking Farm-Fresh Seasonal Produce by MACSAC) Makes about 2 cups.

1 (8 oz) package cream cheese, softened

1-2 Tbsp prepared horseradish, drained

1 Tbsp chopped chives or green onion tops

1 tsp chopped fresh dill

1/2 tsp salt

1 cup finely chopped radishes

Crackers or French bread

Mix all ingredients together, except crackers, in medium bowl. Cover and refrigerate 1-2 hours. Serve with crackers or crusty French bread.

ROASTED ASPARAGUS-CARROT-SPINACH SOUP (from https://recipes.sparkpeople.com/recipe-detail.asp?recipe=1865971)

1 bunch of Asparagus 

3-4 Carrots (peeled & sliced length-wise)

2 cups of Spinach

2 cloves of Shallots

Water – to make vegetable stock

Milk (or alternative milk)- about 2 cups 

Salt & Pepper to taste

1 Tbsp. fresh oregano, minced

Chives, chopped for garnish, to taste

Begin by cutting bottom ends off asparagus (don’t throw away).  Peel the carrots (reserve the peels). Place asparagus & carrots on tray to roast in oven – set @ 450 for appx. 20 minutes, carrots cooked about 5 minutes longer. Place the asparagus ends, carrot peels, and shallots in pot. Cover with water and season with minced oregano and other seasonings to taste. Bring to boil, then simmer appx. 20 minutes. This will make your stock. Combine veggies & splash of stock in blender and begin blending. Add more stock & milk as needed to your taste and continue to blend to the consistency you desire. Garnish with chopped chives and chive blossoms to taste. 

CELERIAC AND SWEET POTATO SOUP (from The Genesis Farm Cookbook) Serves 6

2 Tbsp butter or vegetable oil

1 large leek, washed thoroughly and sliced thin (or 1 large Second Spring onion, chopped)

1 large or 2 medium celeriac, peeled and cut into 1-inch cubes

1 1/2 lbs sweet potatoes, peeled and cut into 1-inch cubes

1 1/2 tsp salt

1/2 tsp ground allspice or nutmeg

4 cups water or unsalted vegetable broth

1 cup apple cider

1 cup light cream or milk (optional)

Salt and pepper, to taste

1/4 cup toasted pecans or almonds, chopped coarsely

Chives, minced to taste

Heat the butter or oil in large pan over medium-low heat. Saute the onions, stirring occasionally for about 10 minutes, or until lightly browned. Add the celeriac, sweet potatoes, and salt. Cover and cook, tossing a few times, for about 10 minutes. Add the allspice or nutmeg and stir for another minute. Pour in water and apple cider. Increase heat and simmer for about 30-40 minutes, until very tender. Cool to lukewarm, and puree in a blender or food processor and return to the pot (or use a stick blender to purée the soup in the pot.) Stir in the cream or milk. Salt and pepper to taste. Serve warm and add nuts, minced chives and chive blossoms for garnish.

ROASTED CARROTS, SHALLOTS, AND GARLIC (from https://gustotv.com/recipes/sides/roasted-carrots-shallots-and-garlic/)

1 pound (450 g) carrots, trimmed and sliced into large chunks

3 shallots, peeled and trimmed

3 garlic cloves

3 tablespoons (45 ml) extra virgin olive oil

1 tablespoon (15 ml) dried thyme

2 sprigs fresh oregano

Salt and pepper

Preheat oven to 425 F (220 C). Add carrots, shallots, garlic, olive oil, thyme, rosemary, salt and pepper to a large mixing bowl. Using your hands, or tongs, toss everything together until evenly coated with oil. Spread into a single layer on the baking sheet. Bake in oven for 20-25 minutes, tossing occasionally to ensure even cooking. Remove when soft and caramelized.

TANTRE FARM SLAWA simple, refreshing salad!  Serves 4

2 medium beets, grated

3 large carrots, grated

3 radishes, grated

1 small celeriac, peeled and grated, (strong flavor, so to taste)

1/2 to 1 medium onion (optional)

¼ to ½ cup sesame or sunflower seeds, toasted

¼ cup olive oil, to taste

3 Tbsp lemon juice, to taste

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. Serve immediately or marinate for a few hours in the refrigerator.

Variations: Add grated white turnips, lettuce, spinach, mint, chives, etc.

Tantre Farm CSA Newsletter THANKSGIVING SHARE November 23, 2024

Posted on by November 23, 2024

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.

 Tantre Farm CSA Newsletter “Extended Fall CSA” #4 Oct. 20-26, 2024

Posted on by October 23, 2024

THIS WEEK’S SHARE

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

GREEN CABBAGE: a sweet green cabbage; considered a beneficial digestive aid and intestinal cleanser; cabbage has a good amount of vitamins A and C, calcium, potassium, and magnesium.
-How to use: good steamed, stir-fried, or chopped raw into salads or coleslaw.
-How to store: refrigerate for up to 1 month.

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

LETTUCE HEAD:   green or red heads with thick, crisp leaves and good flavor; rich in calcium, iron, and vitamins A and C.
-How to use: raw in salads, sandwiches, or (believe it or not!) use in soups.
-How to store: refrigerate in plastic bag for 3-5 days.

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

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

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

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

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

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

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

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

ANNOUNCEMENTS

1. LAST WEEK OF EXTENDED FALL CSA: This means Oct. 23 (Wed.), Oct. 25 (Fri.), and Oct. 26 (Sat.) are your last distribution days for our Extended Fall Shares. Please return any forgotten boxes from past weeks and bring bags or other containers to transfer your produce at your distribution sites.

2. THANKSGIVING CSA REGISTRATION IS OPEN!    A detailed email notice was sent to you last week, so please let us know if you didn’t receive it. You can also read more details about the Thanksgiving Share on our website under “CSA Info” and register here soon https://www.tantrefarm.com/how-does-our-thanksgiving-csa-work/. This share is a one-time pick-up of 60 to 80 pounds of produce for winter storage or to stock up on vegetables before the holiday for $150. It’s a perfect share to split with a friend or family member. It will be available for pick up on Nov. 23 (the Saturday before Thanksgiving) at the Ann Arbor Farmers’ Market 7 AM-12 PM, Tantré Farm 2-5 PM, Washtenaw Food Hub 9 AM-12 PM, Agricole in Chelsea 9 AM-12 PM, and Pure Pastures in Plymouth 9 AM-5 PM.

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

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

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

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

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

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

REFLECTIONS OF THE FARM AND FAREWELL!
by Richard and Deb

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Tantre Farm CSA Newsletter “Extended Fall CSA” #3 Oct. 13-19, 2024

Posted on by October 16, 2024

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.

Tantre Farm CSA Newsletter Extended Fall CSA Share WEEK #2

Posted on by October 9, 2024

THIS WEEK’S SHARE

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

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

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

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

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

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

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

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

SWEET RED PEPPERS (Carmen): 6-inch long, tapered fruit that ripens from green to a deep “carmine” red; sweet taste in salads and when roasted and fully red-ripe.
-How to use: eat raw for best nutrient retention; can be added to soups, stews, omelets, quiches, stir-fries, etc.; excellent roasted.
-How to store: refrigerate unwashed in hydrator drawer for 1-2 weeks.
-How to freeze: clean, seed, and mince peppers; place in freezer containers or bags to be used later in soups or casseroles.

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

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

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

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

ANNOUNCEMENTS

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Tantre Farm CSA Newsletter “Extended Fall CSA” #1 Sept. 29-Oct. 5, 2024

Posted on by October 2, 2024

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.

Tantre Farm CSA Newsletter #18 Sept. 22-28, 2024

Posted on by September 25, 2024

THIS WEEK’S SHARE

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

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

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

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

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

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

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

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

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

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

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

STARRY NIGHT ACORN SQUASH: new variety of acorn squash developed in Maine; unique, pixelated color pattern with speckled yellow and green skin with a smoother, less stringy texture than traditional acorn squash
-How to use: slice in half, scoop seeds out and bake with a little water in baking pan at 350 degrees for 40 minutes or until tender; boil or steam chunks for 15-20 minutes, or until tender (peel skins off “before” or “after“ cooked, but “after” is easiest when it’s cooled); mash cooked squash with butter; puree cooked squash for creamy soup, or add uncooked chunks to soups or stews; add small amounts to yeast breads, muffins, cookies, pies, oatmeal, etc.
-How to store: keep for several months (depending on the variety) in a dry, moderately warm (50-60 degrees), but not freezing location with 60-75 percent humidity; will also store at room temperature.

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

ANNOUNCEMENTS

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

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

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

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

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

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

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

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

REFLECTIONS ON THE FARM
by Richard and Deb

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Tantre Farm CSA Newsletter #17 Sept. 15-21, 2024

Posted on by September 18, 2024

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.

PURPLE HAZE CARROTS: bright purplish-red roots with bright orange interior and a sweet flavor; cooking will cause the color to fade
-How to use: can be used raw as carrot sticks, grated in salads or juiced; steamed or sauteed, excellent roasted!
-How to store: refrigerate dry and unwashed roots in plastic bag for up to 2 weeks

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

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

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.
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, sautéed and added to stir-fries, meats, vegetables; make garlic butter with 1/2 cup of softened butter mashed with four minced cloves of garlic; 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: garlic can be stored in an open, breathable basket in a cool, dark place for many months; if cloves begin to get soft or moldy, break off bad clove and chop up others and pack into small jar filled with olive oil; then refrigerate (great gift idea!).

FRESH HERBS: You will receive either Mojito Mint (this mint has a green stem with large green, crinkly leaves and has a much milder flavor with hints of citrus, which make it good in salads, desserts, smoothies, and even your water bottle; great for muddling in cocktails; aids in digestion) OR 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; very strongly flavored, so use sparingly; considered a memory stimulant and medicinally used for headaches, indigestion, and depression).
-How to store: store herbs upright with cut stems in 1 or 2 inches of water and refrigerate for up to 1 week or wrap in slightly dampened cloth or plastic bag and store in refrigerator.

KALE: You will receive Red Curly Kale (well ruffled red or green leaves with red stems; gets redder and sweeter after a frost) OR Green Curly Kale (well-ruffled, curly green leaves on green stems; this variety makes a good, roasted “kale chip”).
-How to use: for salads, soups, sauté, and light cooking.
-How to store: keep in plastic bag or damp towel in refrigerator for up to 1 week.

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

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

ADIRONDACK BLUE POTATOES: round to oblong, slightly flattened tubers have glistening blue skin enclosing deep blue flesh; moist, flavorful flesh is superb for mashing or salads; very high in antioxidants!
-How to use: good roasted, mashed, or in salads
-How to store: keep unwashed in cool, dark place in paper bag; ideal temperature is 38-40 degrees with 80-90 percent humidity, but no condensation; a basement or very cool closet will work.

RADISHES (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 (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.  

BUTTERNUT SQUASH: light, tan-colored skin; small seed cavities with thick, cylindrical necks; bright orange, moist, sweet flesh; longest storage potential of all squash
-How to use: slice in half, scoop seeds out and bake with a little water in baking pan at 350 degrees for 40 minutes or until tender; boil or steam chunks for 15-20 minutes, or until tender (peel skins off “before” or “after“ cooked, but “after” is easiest when it’s cooled); mash cooked squash with butter; puree cooked squash for creamy soup, or add uncooked chunks to soups or stews; add small amounts to yeast breads, muffins, cookies, pies, oatmeal, etc.
-How to store: keep for several months (depending on the variety) in a dry, moderately warm (50-60 degrees), but not freezing location with 60-75 percent humidity; will also store at room temperature.

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

ANNOUNCEMENTS

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

2. ENDING SUMMER CSA DATES: NEXT WEEK is our LAST WEEK for the Summer CSA. That means Sept. 25 (Wed.), Sept. 27 (Fri.), and Sept. 28 (Sat.) are the last distribution days for our Summer Shares.

3. EXTENDED FALL CSA REGISTRATION IS OPEN! We are offering an Extended Fall CSA Share for $160 for 4 weeks starting the week of Sept. 29-Oct. 5 and ending the week of October 20-26. In order to receive all 4 shares, please register online anytime before Sept. 28 at https://www.tantrefarm.com/about-csa/fall-csa/. If you can’t commit right away, then sign up the week before you would like to receive a box for a prorated share. Please go to our website for more information and find the Sign In link. Coming soon, you will receive a separate email with more details about registration. You can always look up general details on our website about each of our CSA programs. Thank you for your patience, while we work out a few more logistics!

4. 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. Perfect for a high school or college student looking for some part time work.  Contact Deb at info@tantrefarm.com for more information with SUNFLOWER FARM MARKET in the Subject line.

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

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

7. HONEYBEE U-PICK is OPEN ONLY ON SATURDAY MORNINGS: We are open this week from 8 AM until 12 PM on Saturday mornings at 5700 Scio Church Road on the corner of Zeeb Rd. and Scio Church Rd. in Ann Arbor. You may purchase fresh Tantre produce and Elder Farm eggs. There are a few raspberries ready for picking, so if you are a true raspberry lover then we recommend bringing pants, long sleeves, closed toe shoes, and just give it a try! Sign up to be on our mailing list, so you know times, prices, weather-related closings, etc. here: https://www.tantrefarm.com/honey-bee/

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

REFLECTIONS ON THE FARM
by Richard and Deb

The lack of rain has really helped ripen the tomatoes, peppers, sweet corn, and winter squash as we sail towards the Fall Equinox in just 3 or 4 days. It seems that we have a good equanimity not only of daytime and night time hours, but of temperatures that rise into the lower to mid 80’s during the day and fall into the mid 50’s at night gently ripening all the annual vegetable crops including the apples, pears, paw paws, persimmons, hazelnuts, and chestnuts of the fall. The black walnut trees have been dropping their heavy, fragrant nuts. The dry weather has allowed us to keep up with the weeding, and add water when all weeding is done, so many of the fall vegetable beds are clean and tidy.

We still have an abundance of u-pick tomatoes, peppers, and yellow beans for preserving for the winter, so please email us your interest and come to the farm to fill up your freezers or your jars! Although our days are full of weeding and harvesting, it is difficult to be stressed with such well-balanced weather and such a cheerful farm community. The animals at the farm, either wild or domestic, are gathering and celebrating this mild weather as well in a variety of vocalizations every morning and evening. Crows and sandhill cranes caw or squawk to each other along with the blue jay’s sharp chirp and the geese honking. Even the smallest birds wake in the morning chattering to each other, while flying in between the vines and branches picking the last of the grapes for a special, bird-sized treat.

As we approach these last two weeks of the share, we hope that you’ve enjoyed this summer’s produce. Each summer holds a slightly different bounty of flavors, as well as each season. Please consider joining us again with the upcoming Extended Fall CSA, the Thanksgiving CSA, or the weekly Tantre Farm Produce Box, which will continue through October.


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!

ITALIAN POTATOES WITH ONION AND ROSEMARY (from www.gardenguides.com) Makes 4 servings
2 1/4 lbs potatoes (about 4 potatoes), scrubbed, and thinly sliced (about 4 cups)
10 oz onion (about 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.

VEGETABLE CITRUS MINT STIR FRY (from http://theexchange.thegrowers-exchange.com/annies-vegetable-citrus-mint-stir-fry)
1 Tbsp olive oil
3-4 garlic chives (or 2 garlic cloves), minced
1 block firm or extra firm tofu, well pressed
1 red bell pepper, sliced
1/2 onion, diced
1 zucchini, chopped
4 stalks lemon grass, well minced in a food processor
2 tsp sugar
1/2 tsp salt
1 Tbsp fresh ginger, minced
1 jalapeno, minced (or to taste)
1 1/2 cups packed mint leaves
1 Tbsp rice wine vinegar (or white wine vinegar)
Pre-cooked rice

Saute the garlic, tofu, red pepper, and onion for about 5 minutes. Add the zucchini, and continue to cook until the veggies are soft and the tofu is golden brown. Remove from heat. For sauce, place the remaining ingredients (except rice) in a food processor and process until mint is finely minced. Add sauce to the tofu and veggies and reheat, just until hot. Serve over rice.

ARUGULA, EGG, AND TOMATO SALAD
1 bunch arugula
4 tomatoes
2 hard-boiled eggs
1 onion or 4-6 scallions, finely chopped
1 clove garlic, minced
2 Tbsp red wine vinegar
6 Tbsp olive oil
4 Tbsp chopped parsley
Salt and pepper, to taste

Wash and spin off excess moisture. Remove tough stems. Cut tomatoes into 1-inch cubes. Peel and quarter eggs. Combine all ingredients and mix. Saute in olive oil for only 5 seconds and toss with pasta, if desired.

CARROT MINT SOUP (from The Shoshoni Cookbook by Anne Saks and Faith Stone) Serves 4-6
6-8 carrots, peeled and chopped
1 medium onion, thinly sliced
3 cloves garlic, minced
6 cups vegetable stock
2 tsp salt
1/2 tsp pepper
1/4 cup fresh mint, chopped, or 2 tsp dried
2 Tbsp honey or brown rice syrup

 Combine carrots, onion, garlic, and stock in soup pot. Simmer 40 minutes or until carrots are very tender. Remove carrots and puree with a little stock in blender until completely smooth. Return puree to the pot and stir well to combine. Stir in salt, pepper, mint and sweetener. Mix well and adjust seasonings to taste.

ROSEMARY ROASTED BLUE POTATOES Serves 4
1 lb small blue potatoes, unpeeled but washed whole
1/4 cup olive oil
2 Tbsp dried rosemary leaves, slightly crushed
1 Tbsp sea salt, slightly crushed

Preheat oven to 400 degrees. Cover bottom of natural finish skillet with heat-resistant handle (cast iron works best) with the oil. Cut potatoes into quarters, add to skillet and toss to coat with oil. Position skillet on middle rack of oven. Roast potatoes for 20 minutes. Turn off oven heat. Stir potatoes and keep them in oven another 10 minutes. Stir potatoes one last time, then transfer to a serving bowl, tossing the rosemary and salt mixture over them.

Tantre Farm CSA Newsletter #16 Sept. 8-14, 2024

Posted on by September 11, 2024

THIS WEEK’S SHARE

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

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

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

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

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

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

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

RED OR YELLOW ONIONS: You will receive either Mars Red (purple-red skinned, globe-shaped onion with sweet flavor) OR Copra (medium-sized, dark yellow-skinned storage onions; excellent storage onion staying firm and flavorful after most other varieties have sprouted; highest in sugar of the storage onions; same sulfurous compounds that draw tears inhibit rot, so the more pungent the onion the longer it will store).
-How to use: good in French onion soups, stews, casseroles, egg dishes, etc.
-How to store: can last for 10-12 months if kept in a cold, dark place, but remove any ones starting to go soft from the others.

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

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

SUNSHINE KABOCHA SQUASH: red-orange, flat-round fruit with dry, sweet, bright orange flesh; excellent for baking, mashing, and pies
-How to use: slice in half, scoop seeds out and bake with a little water in baking pan at 350 degrees for 40 minutes or until tender; boil or steam chunks for 15-20 minutes, or until tender (peel skins off “before” or “after“ cooked, but “after” is easiest when it’s cooled); mash cooked squash with butter; puree cooked squash for creamy soup, or add uncooked chunks to soups or stews; add small amounts to yeast breads, muffins, cookies, pies, oatmeal, etc.
-How to store: keep for several months (depending on the variety) in a dry, moderately warm (50-60 degrees), but not freezing location with 60-75 percent humidity; will also store at room temperature.

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

ANNOUNCEMENTS

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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