THIS WEEK’S SHARE

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

ARUGULA or SPICY GREENS: You will receive either Arugula (known as “wild rocket” with more deeply lobed leaves and a more pungent flavor; an aromatic, bright salad green with a peppery mustard flavor) OR Spicy Greens (gourmet-quality, peppery greens for quick cooking or a salad; includes Kale, Tatsoi, Hon Tsai Tai, Green and Red Mustard).
-How to use: add to salads, soups, and sautéed vegetable dishes
-How to store: very perishable, so use up quickly; store in plastic bag with a paper towel in refrigerator for up to 5 days.

ASPARAGUS: Also known as “sparrowgrass”, these green or purple spears each contain vitamins A, B, and C, and iron.
– How to use: serve raw, chopped in salads, or with dips. You can also steam, roast, grill.
– How to store: wrap in damp cloth and plastic bag, then refrigerate. Alternatively, bundle spears with rubber band and place upright in container with an inch of water.

SWISS CHARD: close relative of garden beets; multi-colored, large veined, semi-crinkly, dark green leaves; mild flavor; good source of vitamins A, E, and C, as well as iron and calcium.
-How to use: greens can be prepared like spinach, and stalks like asparagus; good steamed, sauteed, stir-fried, and in soups.
-How to store: wrap in damp cloth in a plastic bag and refrigerate for up to 2-4 days.

GARLIC SCAPES: slender green stems with a slight bulge at the bottom (resemble chives, except for the bulge and often curled); the flower top of a garlic plant; tender and milder in flavor than mature garlic, but can be substituted for garlic cloves in recipes. Use this link for garlic scape recipes: https://www.thespruceeats.com/ways-to-use-garlic-scapes-in-recipes-4160007.
-How to use: mild garlic flavor, so delicious chopped in salads, roasted, and sautéed.”
-How to store: put in refrigerator in plastic bag for up to 2 weeks.

PURPLE & GREEN KOHLRABI with Greens: a delicious bulbous member of the cabbage family about the size of a golf ball to tennis ball size with greens attached; green or purple skin and crisp, apple-white flesh tubers. Peel the skin off and eating them raw like an apple with a taste similar to a cabbage and broccoli stems.  See feature article for other ideas.
-How to use: good steamed and then mashed with potatoes, added to soups or stews, added to slaws or salads, or delicious sliced and eaten raw with dip; the greens can be prepared like kale/collards!
-How to store: store in refrigerator for up to a month.

GREEN LEAF LETTUCE: You will receive Tropicana (a green leaf lettuce with large, bright green heads with thick crumpled leaves; good in salads and sandwiches).
-How to use: raw in salads or (believe it or not!) use in soups.
-How to store: refrigerate in plastic bag for 3-5 days.

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

SPINACH: crisp, dark green leaf–best eaten raw or with minimal cooking to obtain the beneficial chlorophyll, as well as vitamins A and C; delicious flavor when juiced.
-How to use: toss in fresh salad, add to sandwiches, saute, steam, braise, or add to crepes, quiche, lasagna, and soups.
-How to store: refrigerate with a damp towel/bag for up to 1 week.

U-PICK STRAWBERRIES: red, conical fruit with tiny white flowers. We are inviting you to come to our Honey Bee U-pick site (5700 Scio Church Rd.) at the corner of Zeeb and Scio Church Roads in Ann Arbor to pick your own FREE 1 quart as part of your share (and you can pick extra quarts for someone else less able-bodied, if you like) through Sunday, June 16. We are open 7 days a week from 8 AM to 7 PM for the month of June. If you have a physical disability such as an injury or the inability to bend or walk very well, please send an email to info@tantrefarm.com to preorder your 1 quart to pick up for this week’s share at the Honey Bee U-pick, the Farm in Chelsea on Wed. or Friday distributions, the Sat. Washtenaw Food Hub distributions, and at the Wed & Sat AA Farmers Market. Unfortunately we can’t deliver preorders to any other sites due to lack of refrigeration and logistics. Extra quantity for U-pick is $6/lb and Already Picked are $5/pint.
-How to use: excellent in smoothies, juiced, jams, in desserts like pie
-How to store: Do not wash until you are ready to consume them. Place them on a paper towel in a tightly-covered container in the refrigerator for 2 to 3 days. 

WHITE HAKUREI TURNIPS and GREENS: a bunch of white salad turnips with round, smooth roots that have a sweet, fruity flavor with a crisp, tender texture. Both roots (good source of Vitamin C, potassium, and calcium, and delicious raw!) and greens are edible!
-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.

ANNOUNCEMENTS

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

2. 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 June 1. 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).

3. HONEYBEE U-PICK: We are open this week from 8 AM until 7 PM for strawberry picking at 5700 Scio Church Road on the corner of Zeeb Rd. and Scio Church Rd. in Ann Arbor, since the strawberries are ready! We will be open 7 days a week unless the weather is bad. Just look for a beautiful, artisanal, timber frame barn in the middle of the field. We will provide buckets for picking, but please bring your own containers to transfer strawberries into, or we will provide bags. We will also try to have “already picked” berries for sale if we have enough staff to pick them. Other u-pick opportunities might be raspberries in August 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/

4. 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)

IS AT AN APPLE? IS IT A JICUMA? NO, IT’S KOHLRABI!!
When is a root vegetable not a root vegetable? When it’s a small bulbous member of the cabbage family called kohlrabi, that’s when. For all intents and purposes, kohlrabi appears to be a root vegetable in the same company as turnips, radishes and rutabagas. However, the bulbous shape of kohlrabi is caused by a swelling of the plant’s stem near the ground. In that sense, kohlrabi is more of a tightly packed version of its cousin, the cabbage. In fact, the name “kohlrabi” is derived from two German words: “kohl” meaning cabbage and “rabi” meaning turnip. It is not unusual to hear the term “turnip cabbage” to describe kohlrabi.

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

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

RECIPES

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

STEAMED KOHLRABI WITH LEMON BUTTER (from Farm-Fresh Recipes by Janet Majure) Serves 4
1 bulb kohlrabi
2 Tbsp butter
1 Tbsp lemon juice
1 or 2 green onions, minced
1-2 Tbsp minced fresh parsley
1-2 Tbsp minced lemon balm (optional)
Salt and pepper, to taste

Trim kohlrabi, but do not peel. Steam over simmering water, covered, for about 40 minutes or until tender. Cool slightly, then peel and chop. In saucepan, melt butter over medium heat; stir in lemon juice, garlic, and parsley. Cook 2 minutes. Add kohlrabi and lemon balm; toss to coat. Season with salt and pepper. Young kohlrabi greens can be cooked like kale or collard greens, so steamed sautéed or shredded into salads.

FRESH STRAWBERRY DRESSING (from www.eatingwell.com) Makes 3/4 cup
1 cup strawberries, rinsed, hulled and sliced
1 Tbsp balsamic vinegar
3/4 tsp freshly ground pepper
1/2 tsp sugar
1/4 tsp salt
2 Tbsp almond oil or canola oil

Place strawberries, vinegar, pepper, sugar and salt in a blender or food processor; process until pureed, stopping once or twice to scrape down the sides. Add oil and process until smooth.
Note: Can store in a covered container for up to 2-4 days.

SPINACH STRAWBERRY SALAD (from From Asparagus to Zucchini: A Guide to Cooking Farm-Fresh Seasonal Produce by MACSAC) Serves 4
Sesame seeds
2 Tbsp sugar
Minced garlic or garlic scapes, to taste
2 Tbsp red wine vinegar
Dry mustard, to taste
Salt and pepper, to taste
1/4 cup salad oil
1 bunch spinach, cleaned and stemmed
1 cup strawberries, sliced or chunked
1 1/2 tsp fresh dill or 1/2 tsp dried

Toast sesame seeds in dry skillet or hot oven for several minutes, tossing often; let cool. Combine sugar, garlic, dry mustard, salt and pepper. Whisk in oil in thin stream. Toss with spinach, strawberries, dill, and sesame seeds.  

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

Cut the greens from the turnips. Wash and tear all the greens into large pieces and remove the stems. Cut the turnips into bite sized pieces. Heat 1 teaspoon of oil in a sauté pan over medium-high heat. Saute the turnips and onion stirring or tossing occasionally until they are crispy outside and tender inside. Season with salt and pepper and remove to a warm plate. In the same pan, heat the remaining oil over medium heat. Add the washed and wet greens, and add to pan in batches. Stir and mix as they wilt. Add the wine or other liquid and cook until it is mostly evaporated. Lay the greens on a plate and arrange the warm turnips on top.

HIS WEEK’S SHARE

ARUGULA (Sylvetta): also known as “wild rocket” with more deeply lobed leaves and a more pungent flavor; an aromatic, bright salad green with a peppery mustard flavor -How to use: great in salads, soups, and sautéed vegetable dishes -How to store: very perishable, so use up quickly; store in plastic bag with a paper towel in refrigerator for up to 5 days. ASPARAGUS: Also known as “sparrowgrass”, these green or purple spears each contain vitamins A, B, and C, and iron. – How to use: serve raw, chopped in salads, or with dips. You can also steam, roast, grill. – How to store: wrap in damp cloth and plastic bag, then refrigerate. Alternatively, bundle spears with rubber band and place upright in container with an inch of water. BOK CHOY (Asian Green): 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; 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 and Agricole. -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: 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 Chamomile (these flowers are small and daisy-like, with white collars around raised yellow centers and long, narrow leaves with an apple-like scent; makes a soothing tea or infusion to help with sleep; also the flowers make a pretty garnish and a flavorful addition to salads) AND/OR Sage (an herb from an evergreen shrub in the mint family with long, narrow, grayish-green leaves; a musky aroma and a warm and spicy taste; used for digestive problems, heartburn, depression, memory loss; used also in smudging negative energy from spaces; used in making sausages, stews, breads, and teas; enhances meats, vegetables, salads, pickles, and cheese. For those of you who may receive blossoms, here are some fun things to do with them: https://gardenandhappy.com/sage-flowers/ -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. KALE (Green Curly): well-ruffled, curly green leaves on green stems; this variety makes a good, roasted “kale chip” -How to use: for salads, soups, and light cooking. -How to store: keep in plastic bag or damp towel in refrigerator for up to 1 week. RED & GREEN LEAF LETTUCE: You will receive Cherokee (a red Summer Crisp with medium-sized, red heads with thick, crisp leaves that have dark red color with good flavor) AND Tropicana (a green leaf lettuce with large, bright green heads with thick crumpled leaves; good in salads and sandwiches). -How to use: raw in salads or (believe it or not!) use in soups. -How to store: refrigerate in plastic bag for 3-5 days. 

ORGANIC YELLOW ONIONS (Patterson) from Second Spring Farm: medium-large, blocky bulbs with dark yellow skin and thin necks; excellent storage onion. Thanks to Second Spring Farm with the description above.
-How to use: great for soups, stews, egg dishes, onion rings, and other dishes for flavor.
-How to store: once cut, wrap in damp towel or plastic bag in fridge for 2-5 days or chop all extra parts of the onion and freeze immediately in Ziploc baggies for quick use; if not cut, store in dry, well-ventilated place for several months.

POTATOES (Carola): this variety of yellow potato originated from Germany; smooth, creamy texture that is good for baking or frying. These potatoes have been stored in the root cellar, but perfectly fine for soups or other kinds of cooking. These “old buddies” potatoes have been over-wintered in optimum storage conditions; possibly slightly less firm and slightly more sweet than a new potato, but good for cooking in any way suggested below.
-How to use: good baked, boiled, roasted or in potato salads
-How to store: keep in cool, dark place in paper bag; ideal temperature is 38-40 degrees with 80-90 percent humidity

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

FENNEL LOVE SAUERKRAUT from The Brinery: This dreamy romance between fronds and fruits has a perfectly balanced fennel bite. This jar includes green cabbage, apples, carrots, golden beets, fennel, and sea salt. 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, especially a perfect topping for 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.

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. FAMILY FARM HIKE on FRIDAY, June 9, from 2-3 PM: Come join us for a guided monthly exploratory walk around Tantre Farm with CSA member, Alisse Portnoy, who teaches at the University of Michigan, and her daughter, Jessica. Alisse and Jessica are in their fifteenth 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. 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 June 1. 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).

4.  HONEYBEE U-PICK: We are opening on Saturday, June 1, this week from 8 AM until 7 PM for strawberry picking at 5700 Scio Church Road on the corner of Zeeb Rd. and Scio Church Rd. in Ann Arbor, since the strawberries are ready! We will be open 7 days a week unless the weather is bad. Just look for a beautiful, artisanal, timber frame barn in the middle of the field. We will provide buckets for picking, but please bring your own containers to transfer strawberries into, or we will provide bags or cardboard trays. We will also try to have “already picked” berries for sale if we have enough staff to pick them.  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/

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
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.

SAGE FLOWERS (https://www.splendidtable.org/story/sage-flowers-can-add-another-dimension-to-a-dish)
Herb flowers are delicate; you don’t want to do a lot to them because they are fragile in aroma and taste. You can flavor chicken or a robust-tasting fish with the sage leaves. Then sprinkle the sage flowers on the cooked food, encouraging people to eat the flowers with the sage-flavored dish —  the flowers will add another dimension. You can also make Sage Butter by mixing it in the processor with some lemon juice and freeze it in logs for later use.

 You might also fry them! Make a batter of flour, water, salt and pepper, and dip the flowers in the batter. Have about 1/2 inch of oil in a shallow pan, get the oil hot and drop in the batter-coated flowers. They’ll brown quickly. https://www.fivesensespalate.com/fried-sage-flowers/

CHAMOMILE LAVENDER MINT ICED TEA (from www.myrecipes.com)
1 loosely packed cup fresh mint leaves
2 Tbsp dried culinary lavender
1 1/2 Tbsp fresh or dried chamomile (or 4 chamomile tea bags)

Crush mint leaves and put in a 1-gallon lidded jar. Add lavender and chamomile. Fill jar with water to within 2-inches of rim. Cover and refrigerate 6 hours. Pour through a cheesecloth-lined colander into pitcher for serving.

SIMPLE ROASTED ASPARAGUS WITH BALSAMIC GLAZE (from “Detroit Free Press”, May 24, 2015)
1 1/2 lb asparagus (trimmed and washed)
1 1/2 Tbsp olive oil
1/4 tsp salt
1/8 tsp black pepper
Vegetable oil cooking spray
1/3 cup balsamic vinegar
2 Tbsp brown sugar
2-3 lemon wedges, optional

 Preheat oven to 375 degrees. Place asparagus on large baking sheet, drizzle with oil, season with salt and pepper, and toss to coat. Spread out spears on baking sheet, and roast for 10-15 minutes, turning once. Meanwhile to prepare the glaze, mix vinegar and brown sugar in a small saucepan over medium heat, stirring constantly until sugar is dissolved. Reduce heat to low and simmer until glaze is reduced by half, about 5-8 minutes. Glaze should coat the back of a spoon. Transfer to serving dish and if desired, sprinkle spears with lemon juice wedges. Drizzle with balsamic glaze and serve.

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

THIS WEEK’S SHARE

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

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

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

CAULIFLOWER (Romanesco): lime green, spiraled heads with pointed, fractile pinnacles; tastes like cauliflower and broccoli
-How to use: raw for salads and dips, steamed, sauteed, or roasted.
-How to store: sweetest and best when used within a week when stored in the refrigerator, but can last up to 2 weeks.

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

ITALIAN FLAT-LEAF PARSLEY: You will receive 1 bunch of this Flat leaf or Italian variety that is used primarily in cooking; flat, glossy, dark green leaves have a strong parsley/celery flavor for use dried, frozen, or fresh; high in vitamins A and C, and iron
-How to use: good in omelets, scrambled eggs, mashed potatoes, soups, pasta and vegetable dishes, as well as, sauces.
-How to store: In general, store herbs upright with cut stems in 1-2 inches of water and refrigerate for up to 2 weeks or wrap in slightly dampened cloth and store in refrigerator.

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

PIE PUMPKIN: bright orange skin with dry, sweet flesh.
-How to use: excellent for pies, soups, bread, biscuits, cheesecake, pancakes, muffins, cakes, and pumpkin butter
-How to store: store whole pumpkins at room temperature up to a month or for 3-6 months in moderately warm and dry conditions (45-50 degrees with 60-75 percent humidity).

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

RAPINI: also called “Broccoli Raab” or Rabe or Rape; leafy green with 6- to 9-inch stalks and scattered clusters of tiny broccoli-like buds (some of ours don’t have buds yet, so just the leaf); traditional Italian specialty combining qualities of broccoli and mustard greens. See Week 2 or 3 newsletter for usage and storage tips.

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

CHERRY/GRAPE TOMATOES: Believe it or not, we have scrounged up some tomatoes in the hoop houses at least for the Wed. members, and hopefully for the end of the week, if they hold out well enough. You will receive any of the following: Sakura (bright-red, shiny, medium-large cherry tomato with sweet tomato flavor), Five Star Grape (bright-red, sweetest, grape tomato with excellent, sweet flavor and firm, meaty texture with few seeds and little juice) and Nova Grape (beautiful orangish-yellow grape tomato with excellent sweet flavor; firm and meaty).
-How to use: sauté, bake, broil, or grill; eat raw in salads or add to soups, stews, or sauces.
-How to store: keep at room temperature for up to 1 week.

SCARLET QUEEN TURNIPS and GREENS: large, flat-round, sweet, crisp, white flesh with spicy, red skin and edible greens; good source of Vitamin C, potassium, and calcium, and delicious raw!
-How to use: greens good in salads and soups and can be steamed or sautéed with leeks; roots can be roasted, steamed, or sautéed.
-How to store: remove greens from turnip root and store separately in plastic bag in refrigerator for up to 3 days; roots can last up to 1-2 weeks in refrigerator.

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

ANNOUNCEMENTS

1. LAST WEEK OF EXTENDED FALL CSA: This means Oct. 25 (Wed.), Oct. 27 (Fri.), and Oct. 28 (Sat.) are your last distribution days for our Extended Fall Shares. Please return any forgotten boxes from past weeks and bring bags or other containers to transfer your produce at your distribution sites.

2. THANKSGIVING CSA Registration Will Be Opening Soon! A detailed email notice will be sent to you in the next few days. You can also read more details about the Thanksgiving Share on our website under “CSA Info” and register here soon https://www.tantrefarm.com/how-does-our-thanksgiving-csa-work/. This share is a one-time pick-up of 60 to 80 pounds of produce for winter storage or to stock up on vegetables before the holiday for $145. It will be available for pick up on Nov. 18 (the Saturday before Thanksgiving) at the Ann Arbor Farmers’ Market 7 AM-12 PM, Tantré Farm 2-5 PM, Washtenaw Food Hub 9 AM-12 PM, Agricole in Chelsea 9 AM-12 PM, and Pure Pastures in Plymouth 9 AM-5 PM. More specific details and registration opening in the next day or two.

3. IMMUNE BOOSTER CSA STARTING UP AGAIN IN NOVEMBER: We took a break from this weekly CSA to reevaluate and make some changes while we were finishing up our Summer and Fall CSA’s this year, but now it is coming back for the fall and winter! This is a collaborative CSA with several local farms and food businesses that you can opt in or out of each time it is offered. We will be sending out a survey soon to get your input as well. STAY TUNED!!

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

5. PICK UP TIMES & LOCATIONS REMINDERS: *Distribution Coordinator will be at most sites during designated times.
*Ann Arbor Farmers’ Market (Wed.)—7 AM to 12 PM (TANTRE STAFF there the whole time)
*Farm (Wed.)—10 AM to 7 PM (TANTRE STAFF there with some self check-in)
*Washtenaw Food Hub (Wed.)–6 PM to 8 PM (No Volunteer, so text number on sign in sheet if questions )
*Pure Pastures (Wed.)—9 AM to 11 AM (JESSICA will be there with some self check-in)
*Farm (Fri.)—2 PM to 7 PM (TANTRE STAFF will be there with some self check-in)
*Ann Arbor Farmers Market (Sat.) —7 AM to 12 PM (SHANNON & TANTRE STAFF there the whole time—Come to the market stall if no sign of Shannon)
*Washtenaw Food Hub (Sat.)—9 AM to 12 PM (Staff there the whole time and inside the Hub Farm Market store)
*Chelsea Farmers’ Market (Sat.)—8 AM to 12 PM (DEB and staff there the whole time)
*Argus-Packard (Sat)—9 AM to 3 PM (ARGUS STAFF there the whole time)
*HoneyBee U-pick (Sat)–8 AM to 12 PM (TANTRE STAFF will be there the whole time)

REFLECTIONS ON THE FARM
By Richard and Deb

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

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

  –Deb, Richard, and the Tantre Farm Crew

RECIPES

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

THIS WEEK’S SHARE

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

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

BEETS (without greens): You will receive Red Ace (round, smooth, deep red roots with sweet flavor and medium-tall, red-veined green leaves) and Golden Beets (orange skin with rich gold interior; mild, sweet flavor when cooked).
-How to use: roots good in soups, stews, roasted, boiled, steamed, excellent grated raw into salads or baked goods.
-How to store: store unwashed in plastic bags in hydrator drawer of refrigerator for up to 2 weeks

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

CAULIFLOWER: You will receive Amazing (medium-sized, white heads with domed, solid curds) OR Romanesco (lime green, spiraled heads with pointed, spiraled pinnacles; crisp and mild).
-How to use: raw for salads and dips, steamed, sauteed, or roasted.
-How to store: sweetest and best when used within a week when stored in the refrigerator, but can last up to 2 weeks.

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

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

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

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

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

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

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

WINTER SQUASH (Delicata): small, oblong, creamy colored with long green stripes, only slightly ribbed; pale yellow, sweet flesh; edible skin; best eaten within 4 months of harvest. See Week 1 newsletter for usage and storage tips.

ANNOUNCEMENTS

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

2. THANKSGIVING CSA Registration will be opening soon! A detailed email notice will be sent to you sometime later this week. You can also read more details about the Thanksgiving Share on our website under “CSA Info” and register here soon https://www.tantrefarm.com/how-does-our-thanksgiving-csa-work/. This share is a one-time pick-up of 60 to 80 pounds of produce for winter storage or to stock up on vegetables before the holiday for $145. It will be available for pick up on Nov. 18 (the Saturday before Thanksgiving) at the Ann Arbor Farmers’ Market 7 AM-12 PM, Tantré Farm 2-5 PM, Washtenaw Food Hub 9 AM-12 PM, Agricole in Chelsea 9 AM-12 PM, and Pure Pastures in Plymouth 9 AM-5 PM. More specific details and registration opening very soon.

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

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

5. PICK UP TIMES & LOCATIONS REMINDERS: *Distribution Coordinator will be at most sites during designated times.
*Ann Arbor Farmers’ Market (Wed.)—7 AM to 12 PM (TANTRE STAFF there the whole time)
*Farm (Wed.)—10 AM to 7 PM (TANTRE STAFF there with some self check-in)
*Washtenaw Food Hub (Wed.)–6 PM to 8 PM (No Distribution Coordinator, so text number on sign in sheet if questions)
*Pure Pastures (Wed.)—9 AM to 11 AM (JESSICA will be there with some self check-in)
*Farm (Fri.)—2 PM to 7 PM (TANTRE STAFF will be there with some self check-in)
*Ann Arbor Farmers Market (Sat.) —7 AM to 12 PM (SHANNON & TANTRE STAFF there the whole time—Come to the market stall if no sign of Shannon)
*Washtenaw Food Hub (Sat.)—9 AM to 12 PM (Staff there and in the market store the whole time)
*Chelsea Farmers’ Market (Sat.)—8 AM to 12 PM (DEB and staff there the whole time)
*Argus-Packard (Sat)—9 AM to 3 PM (ARGUS STAFF there the whole time)
*HoneyBee U-pick (Sat)–8 AM to 12 PM (TANTRE STAFF will be there the whole time)
*Roos Roast-Rosewood (no longer a distribution site for the Ex Fall share)

RECIPES

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

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

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

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

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

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

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

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

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

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

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

We try to keep the printed newsletter to a 2-page maximum, which means that we won’t list all the share items’ descriptions every week, but refer you to previous newsletters for information on items that have already appeared in your shares. In our newsletter, we try to give you an accurate listing of the produce in your box; however, since the newsletter is published before the harvest, we may sometimes substitute some vegetables for others.

THIS WEEK’S SHARE

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

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

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

-How to use: raw for salads and dips, steamed, sautéed, or roasted.
-How to store: sweetest and best when used within a week when stored in the refrigerator, but can last up to 2 weeks

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

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

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

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

-How to store: store herbs upright with cut stems in 1 or 2 inches of water and refrigerate for up to 1 week or wrap in slightly dampened cloth or plastic bag and store in refrigerator.

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

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

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

SWEET PEPPERS: You will receive any of the following – Goddess Banana Pepper (sweet banana pepper for pickling or fresh eating; 8-9” long, thick-walled, smooth fruits; fruits are mild when yellow and moderately sweet when they ripen red) OR Carmen (6-inch long, tapered fruit that ripens from green to a deep “carmine” red; sweet taste in salads and when roasted and fully red-ripe) OR Red Knight Bell (big, blocky, thick-walled, green-to-red pepper with sweet flesh). See Week 10 newsletter for usage and storage tips.

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

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

-How to use: excellent for pies (for other ideas see winter squash).

-How to store: store whole pumpkins at room temperature up to a month or for 3-6 months in moderately warm and dry conditions (45-50 degrees with 60-75 percent humidity).

RADISHES: You will receive a mix of Pink Beauty (pink-colored root with mild, spicy flavor) and Purple Bacchus (stunning, purple, round radish with white inner flesh; very good flavor and not too hot). See Week 1 newsletter for usage and storage tips.

U-PICK RASPBERRIES (only available at Honey Bee U-pick in Ann Arbor): Last chance to pick a free pint of the fall, red raspberries as part of your CSA share on Sat. or Sun! If you are able to come to our Honey Bee U-pick site (5700 Scio Church Rd.), we are inviting you to pick 1 pint (and you may pick 1 pint for someone else less able-bodied, if you like). If you are less able-bodied with an injury or the inability to bend or walk very well, please PREORDER your 1 pint one day ahead by email to pick up at the Honey Bee U-pick this week on Sat. (9/30) or Sun. (10/1). U-pick pints are $6/pint or Already Picked are $4/half pint (if we have enough staff to pick them to have on hand).

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

WINTER SQUASH (Delicata): small, oblong, creamy colored with long green stripes, only slightly ribbed; pale yellow, sweet flesh; edible skin; best eaten within 4 months of harvest. See Week 16 newsletter for usage and storage tips.

ANNOUNCEMENTS

1. LAST WEEK OF THE SUMMER CSA: That means Sept. 27 (Wed.), Sept. 29 (Fri.), and Sept. 30 (Sat.) are the last distribution days for our Summer Shares, so PLEASE RETURN ALL SHARE BOXES THIS WEEK! Plan on bringing bags, a cooler, or a box to transfer your produce this week.

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

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

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

5. SAVE THE DATE!  HONEYBEE UPICK’S 3rd Annual NUT FESTIVAL – Oct. 8: Celebrate the Earth and the seasons with a free, fun, outdoors event at HoneyBee U-pick (5700 Scio Church Rd, AA).   We will be cooking hickory nut milk and roasting chestnuts on the campfire, fall foraging (root season!) and nature hikes in the AM and PM, networking with local nut experts, learning about paw paw trees, and helping Tantre establish a wild nut-centered, native polyculture. More details will be coming soon.  See our website for what our agenda was and who our local nut experts were last year: https://www.tantrefarm.com/nut-tree-planting-fest/

6. PLANT WALK ON SATURDAY, Oct. 14, from 4-6 PM: We are hosting a leisurely plant walk at Tantre Farm with local foraging expert, Rachel Mifsud from “Will Forage For Food”. Our discussion will include information about identification, methods of harvest, preparation, and use. We will explore the area and choose around 20-25 edible, medicinal, or otherwise useful plants and mushrooms to focus on. Kids under 12 are free with paid adult. You may want to bring a notebook, camera, and water. Unlimited class size, drop ins are welcome, and cost is $25. To register ahead of time or find more information, just go to her website at https://willforageforfood.square.site/

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

8. SAVE THE DATE! THANKSGIVING CSA on November 18: This CSA is NOT open for registration just yet, but we wanted to let you know to “save the date”, since it will open sometime in October. A more detailed email notice will come to you in the next few weeks. This share is a one time pick up of 60 to 80 pounds of produce for winter storage or to stock up on vegetables before the holiday for $140.

9. PICK UP TIMES & LOCATIONS REMINDER:

  *Ann Arbor Farmers’ Market (Wed.)—7 AM to 12 PM (TANTRE STAFF there the whole time)

  *MOVE Fitness & Wellness Studio (Wed)—8 AM to 9:30 AM (SARA there the whole time)

  *Farm (Wed.)—10 AM to 7 PM (TANTRE STAFF there the whole time with some self check-in)

  *Washtenaw Food Hub (Wed.) –6 PM to 8 PM (MARIS there the whole time and Hub Market open!)

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

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

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

  *Washtenaw Food Hub (Sat.)—9 AM to 12 PM (RYAN and Staff there the whole time)

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

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

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

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

APPRECIATION FOR SUMMER CSA 2023!

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

 –Deb, Richard (and the Tantre Farm Crew)**

RECIPES

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

MARTHA STEWART’S PUMPKIN SOUP IN A PUMPKIN Serves 6

6 cups chicken stock

2-3 cups pared pumpkin, cut into 1/2-inch cubes

1 cup thinly sliced onion

1 clove garlic, minced

1 1/2 tsp kosher salt

1/2 tsp dried thyme leaves

5 peppercorns

1 medium pie pumpkin

1/2 cup heavy cream, warmed

1 tsp chopped fresh, flat-leaf parsley

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

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

1 Tbsp canola oil

1 medium onion, chopped

3 cloves garlic, minced or pressed

2 Tbsp. unbleached white flour

4 cups vegetable stock or water

1 medium head cauliflower, cut into small florets

2 medium potatoes, unpeeled, cut into cubes

3/4 tsp salt

1/2 cup milk

1 cup grated Cheddar cheese

Freshly ground black pepper, to taste

Freshly grated nutmeg, to taste

Snips of fresh chives or parsley for garnish (optional)

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

SPICY CORN KERNEL “PAN” CAKE (from From Asparagus to Zucchini: A Guide to Cooking Farm-Fresh Seasonal Produce by MACSAC) Serves 4

2 Tbsp vegetable oil

3 heaping cups fresh corn kernels (cut from 6-8 ears)

2 Tbsp minced fresh basil or parsley

2 Tbsp minced onion

1-2 Tbsp minced jalapeno or serrano pepper

3 Tbsp cornmeal

3 Tbsp flour

Salt and freshly ground black pepper, to taste

Garnish:

Fresh basil, cilantro or parsley

Freshly made or bottled salsa

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

THE VERY FRESHEST GREEN DRESSING (from The Rolling Prairie Cookbook by Nancy O’Connor) Makes 1 1/2 cups

1 1/2 cups packed parsley (or sorrel for tangy, lemony flavor)

2 garlic cloves, chopped

1 small shallot (or onion), chopped

Juice of 1 lemon

6 Tbsp olive oil

1 Tbsp red wine vinegar

1/2 tsp salt

Freshly ground black pepper, to taste

 Combine all ingredients in a food processor and blend to create a smooth sauce. Allow to sit several hours before serving, so that flavors have time to blend. Adjust seasonings if necessary. Although best used when fresh, this dressing will keep for 5-6 days covered in the refrigerator.