Tantre Farm CSA Newsletter
WEEK 8
July 14-20, 2013

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

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.

We try to keep the formatted newsletter to a 2-page maximum, which means that we don’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.

**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

GREEN BEANS (Maxibel French Fillet): very slender green bean with firm texture and good taste
How to use: raw in salads, steamed, sautéed, stir-fried, etc.
How to store: refrigerate in plastic bag for up to 1 week

YELLOW BEANS (Rocdor): long, slender, yellow bean; meaty, firm texture and no watery taste. See “Green Beans” for usage and storage information.

RED BEETS & GREENS: smooth, deep red roots with sweet flavor and medium-tall, red-veined green leaves. *The beet greens are especially delicious right now, and can be used like spinach. See Week 3 newsletter for usage and storage information.

CUCUMBERS: You will receive either Olympian (considered a slicing cucumber with dark green, straight 8-9 in. fruit; crisp with fresh flavor) and/or Little Leaf (considered a pickling cucumber with blocky, medium-length, distinctively bright emerald green fruits, which are good for fresh eating and pickling) and/or Sultan (small delicate cucumbers with thin skin, a seedless interior, and gourmet flavor). See Week 7 for usage and storage information. See feature article about CUCUMBERS!

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

FRESH HERBS: In general, store herbs upright with cut stems in 1 or 2 inches of water and refrigerate for up to 2 weeks or wrap in slightly dampened cloth and store in refrigerator. *All shares will receive Basil, and you may choose ONE from the following 3 Herbs:
Black-stemmed Peppermint–superior fragrance and flavor; forest green leaves with deep purple veins and stems, purple flowers; leaves are good as a hot or iced tea, and adds a delicious flavor when minced and added to cooked peas, carrots, potatoes, salads, and fresh strawberries.
Italian Flat-leaf Parsley—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; especially good in omelets, scrambled eggs, mashed potatoes, soups, pasta and vegetable dishes, as well as, sauces to go with fish, poultry, & pork.
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; high in vitamin A and contains some calcium, phosphorous, potassium, magnesium, and vitamin C; Sorrel goes well with butter, soft cheeses, chicken, cucumber, eggs, fish (especially salmon), lamb, leeks, lentils, lettuce, mussels, pork, potato, salmon, scallion, shad, shallots, sour cream, spinach, sweetbreads, tomatoes, and veal; refrigerate in bag for up to 3 days.
*Genovese Basil—All shares will receive basil this week, an herb with sweet, spicy, shiny, green leaves. We supply it with root attached, so it will last up to a week or 2 when stored in a jar, vase, or glass of water on your counter or table top. Do NOT refrigerate!

KALE: You will receive Curly Kale (well-ruffled, curly green leaves on green stems; this variety makes a good, roasted “kale chip”) or Red Russian Kale (the stems are purple, and leaves are deep gray-green, purple-veined, flat, non-curled, and tooth-edged). See Week 1 newsletter for usage and storage information.

LEEKS: green leaves with white to pale green stems.
Cooking Tip: Slit from top to bottom and wash thoroughly with root facing up to remove all of the dirt trapped between the leaf layers.
How to use: white and lower part of greens can be cooked whole, chopped in slices and substituted for onions; delicious raw in salads or cooked in soups, quiches, casseroles, stews, stocks, or stir-fries.
How to store: refrigerate unwashed for 2 weeks in plastic bag.

HEAD LETTUCE: You will receive Green Leaf, Red Leaf or Romaine. See Week 1 newsletter for usage and storage information.

SUMMER SQUASH/ZUCCHINI: You will receive some variety of Yellow or Green Zucchini (gourmet golden or green zucchini with uniform, cylindrical fruits) or Yellow Crookneck (long, curved neck with a sometimes bumpy, yellow skin; buttery flavor and firm texture). *Keep in mind “zucchini” and “summer squash” are basically interchangeable in recipes. See Week 5 for usage and storage information.

SWISS CHARD: close relative of garden beets; very small, multi-colored, large veined, semi-crinkly, dark green leaves. See Week 3 newsletter for usage and storage information.

ANNOUNCEMENTS

1. “LULU” COOKING CLASS ON July 31! We will be offering “Cooking Classes” once a month at Tantre Farm with either our Tantre Farm crew or guest chefs. We have a large commercial size kitchen, and plenty of picnic tables for eating outside! We will be offering tips and recipes on what we are preparing, using mostly ingredients from Tantre Farm. The first class is on Wed. July 31 from 6 to 8 PM. We will be helping prepare a delicious 4-course meal with guidance from our guest chefs and fellow CSA members, Eric Lundy and Laenne Thompson. Their start up restaurant is called “LuLu” (which still has yet to find the perfect physical location!), which sources local ingredients and adds a dash of global flavor to deliver deliciousness to your mouth! A core belief and practice of LuLu is to create spaces to learn about our community and share a meal with a local food producer, so when the opportunity to teach a class at Tantré arose, Laenne and Eric were thrilled. They look forward to cooking with you! There will be a $10 fee for materials and handouts for each class. Please register by contacting us soon with your NAME, PHONE NUMBER, and E-MAIL ADDRESS in the body of the email. We have 15 spaces available, so let us know if you’re interested in joining us for a special meal together at Tantre Farm. More details about the meal may follow in the coming weeks.

2. THANKS TO THOSE WHO CAME TO THE SUMMER WORK PARTY on Sunday, July 14. What a great turnout on Sunday! Thanks so much for joining us for home made ice cream from Tantre cows, delicious potluck food, berry picking, and the wonderful ambience created by our good friend and musician, Doug Allen. It was so much fun to see so many friends, family and members show up. We collected downed apples for the animals, cleaned 18 crates of garlic, stripped dried herbs, harvested cucumbers, or just took a stroll or wagon ride around the farm. If you’d like to help out anytime, just give us a call ahead of time.

3. WEEDING VOLUNTEERS STILL NEEDED: With this rain and hot sun, we have even more weeds. We really could use some help. If you are interested–even if it’s just for 10 or 15 minutes before you pick up your box at the farm, come join us. Please contact us any day of the week or evenings until dark. Thanks for volunteering!

4. VACATIONS or OUT OF TOWN: Please remember to contact us at least by Sunday to make changes in pick up days or locations.

5. PICK UP TIMES & LOCATIONS REMINDER:
Ann Arbor Farmers’ Market (Wed.)–7 A.M. to 12 P.M.
Farm (Wed.)–10 A.M. to 7 P.M.
Washtenaw Food Hub (Wed.) –6 P.M. to 8 P.M.
Farm (Fri.)–2 P.M. to 7 P.M.
Community High School (Sat.) –7 A.M. to 12 P.M.
Washtenaw Food Hub (Sat.)– 8 A.M. to 12 P.M.
Chelsea Farmers’ Market (Sat.)–8 A.M. to 12 P.M.

COOL AS A CUCUMBER

The cucumber, a member of the gourd family, is a distant relative to pumpkins, squash, and melons. It is said to have originated in the Middle East. It has been eaten as an unripe fruit, since Biblical times. As a relative of melons, cucumbers are very high in water and so very refreshing, especially during these hot days of summer. They are 94% water and also contain small amounts of vitamins A, C, and a few minerals. For some, however, cucumbers are hard to digest, so seedless and “burpless” cucumbers have been bred to prevent this problem.

Our cucumbers are not waxed (to keep them from rotting for a longer shelf life) like ordinary cucumbers found in the store, so skin and all can be eaten. The skins are rich in vitamin E, so they are also known as an effective skin conditioner. Also, some of the nutrients, such as vitamin A, iron, and potassium are lost when the skin is removed. The cucumber skins, besides being good for human skin, also contain silicon and chlorophyll, making them well worth eating. If you do wish to remove the skins, you may try making “cukesicles” for the kids. At Tantré Farm, sometimes we peel the skins off and slice the cucumbers in half lengthwise making a long, slender, cooling treat we call “cukesicles”.

The cucumber is a non-starchy, alkaline “cooling” vegetable. It is an excellent diuretic, helping the kidneys in waste elimination. Cucumbers contain the enzyme, erepsin, which helps digest proteins and destroys worms. The cucumber’s potassium content makes it useful for high and low blood pressure.

Cucumbers deteriorate very quickly, because of their high water content, so it is important to store them in a sealed plastic bag in refrigerator crisper drawer. Keep them away from tomatoes, apples, or citrus, which give off ethylene gas, and can speed up their deterioration.

Most people enjoy cucumbers raw or pickled in salads or sandwiches, but sometimes a cuke can be julienned, sautéed, or baked. Try cucumber rounds topped with egg or tuna salad, or simply with salt. Make refrigerator pickles, which are very simple and delicious. They are featured in a number of ethnic dishes.

Although not as nutritious as most of the garden vegetables, cucumbers are very satisfying and help us replenish fluids and minerals lost in perspiration, leaving us as “cool as a cucumber”. They are very reviving on a hot summer’s day.

RECIPES

TZATZIKI (Mad Mares Cookbook)
2 large cucumbers, peeled and grated
2 large cloves garlic, minced
2 cups plain yogurt
1 Tbs. mint

Lightly salt the grated cucumbers, place in colander or strainer, and set aside to drain for about half an hour. In a bowl, combine the drained cucumbers with the rest of the ingredients. Chill for about 30 minutes before serving.

COLD CUCUMBER LEEK SOUP (contributed by CSA member, Kim Bayer) *This is a creamy soup made without cream, using potatoes instead for body. For a lighter soup, you can leave out the potatoes. See vegetable “variations” below!

2 leeks – white and light green part, cut in half, thinly sliced
1 large clove garlic – coarsely chopped
1 Tbsp. oil
1-2 c. potato – chopped into 1-inch pieces
2 c. thinly sliced cucumber
2 Tbsp. dill (or another herb)- chopped fine and divided
2 c. broth (should just cover vegetables, may need a little more)
1-2 c. cold buttermilk or plain yogurt

Sauté leeks and garlic in the oil, just until wilted and not yet browned. Add potato and cucumber. Stir a bit. Add 1 Tbsp. chopped dill. Just barely cover vegetables with broth and bring to a simmer. Let simmer until potatoes are very tender, but not falling apart, about 20 minutes or so. When the vegetables are very soft, let the mixture cool. Once it’s cool, purée vegetables and broth together with an immersion blender, regular blender, food processor, etc., adding the remaining 1 T. dill. Check the seasoning – add salt and pepper if you like. Chill the vegetable purée. Before serving stir in the amount of buttermilk that you like. I find that 2/3 vegetable purée to 1/3 buttermilk is about right at our house. Garnish with more dill.

Variations:
Summer squash soup: Substitute zucchini or yellow squash or any summer squash for the cucumber and potato combo. We eat this a lot and love it on hot days. With some bread and cheese, it makes a great meal.
Summer borscht: For the main vegetables, use a combination of 1/3 potatoes, 1/3 roasted beets, and 1/3 cabbage (or Swiss chard stems), maybe even a few carrots. Even people who don’t like beets will love this soup!

Tantre Farm CSA Newsletter
WEEK 6
July 1-6, 2013

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

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.

We also try to keep the formatted newsletter to a 2-page maximum, which means that we don’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.

**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

ARUGULA: an aromatic, bright salad green with a peppery mustard flavor. See Week 1 newsletter for usage and storage information.

FAVA BEANS: (also called faba bean, horse bean, or broad bean) the pod is inedible and looks like a large bean pod; the bean seed resembles a very large lima bean with a tart, pungent flavor; fresh fava beans should be shelled from pod if skin seems tough, but bean seed can be eaten raw, skin and all, if young enough.
-To skin fava beans: Blanch for 1 minute, then drain and cool. With your thumbnail, pull open the sprout end and squeeze the bean out of its skin.
-How to use: Stew skinned beans in a little butter, oil or cream seasoned with savory, thyme or sage. Sauté with other vegetables and toss with pasta. Good in soups. Lots of recipes on the internet.
-How to store: Store fresh, unshelled beans in the refrigerator up to a week; once shelled, blanched and skinned, favas can be frozen in plastic containers for longer storage; shelled beans are best used within a few days. See “Beans” for recipes in the A to Z Cookbook, if you have it, and also this newsletter. Delicious!

RED BEETS & GREENS: smooth, deep red roots with sweet flavor and medium-tall, red-veined green leaves. *The beet greens are especially delicious right now, and can be used like spinach. See Week 3 newsletter for usage and storage information.

FRESH 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: fresh 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: We have many herbs right now ready for harvest, but especially Thyme, so everyone should take a bunch of Thyme (tiny green leaves used in meat and vegetable dishes and most casseroles, soups, stews, and medicinal teas, which soothe sore throats.) This wonderful herb is one of our favorites. It’s extremely easy to dry by hanging it upside down or just put it in a wicker basket that breathes. When the leaves crumble to the touch (about a week or 2), strip the leaves, and put them in a jar. That’s it! Ready for winter tea, and soothing your sore throat!
**Once again you get a choice of 1 out of the following 4 herbs too:
Black-stemmed Peppermint—forest green leaves with deep purple veins and stems, purple flowers; leaves are good as a hot or iced tea; adds a delicious flavor when minced and added to cooked peas, carrots, potatoes, salads, and fresh strawberries. Everyone can take 1 bunch.
Lemon Balm—these fragrant lemon-minty leaves make a delicate herbal tea, served hot or cold; good addition to lettuce or fruit salads and ice cream; nicely paired with grilled fish or lamb and tossed with steamed vegetables; also aids in depression, tension, or nausea.
Tarragon—its flavor is delicate and almost licorice or anise-like; an essential herb in French cuisine; exceptional in egg dishes, poached fish, chicken, mushrooms, salad dressings and with other vegetables.
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; high in vitamin A and contains some calcium, phosphorous, potassium, magnesium, and vitamin C; refrigerate in plastic bag for up to 3 days.

KALE: You will receive Green Curly (well-ruffled, curly green leaves on green stems; this variety makes a good, roasted “kale chip”).
See Week 1 newsletter for usage and storage information.

HEAD LETTUCE: You will receive 1 head of Green Leaf, Red Leaf or Romaine. See Week 1 newsletter for usage and storage information.

SUMMER ONIONS: slightly larger bulbs (“baby bulb onions”) than green onions, but both bulb and leaves are still edible (leaves are excellent addition to soup stock); can be prepared like cippolinis.
See Week 5 for usage and storage information.

SNAP PEAS or SNOW PEAS: You will receive Snow Peas (“flat”, crispy, green pods used in stir-fries and salads) or Sugar Snap Peas (“round” pod of edible-pod pea). Both of these peas are meant to eat the pods, so no shelling for these. Just crispy and delicious!! See Week 5 for usage and storage information.

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 4 for usage and storage information.

SUMMER SQUASH/ZUCCHINI: You will receive some variety of Yellow or Green Zucchini (gourmet golden or green zucchini with uniform, cylindrical fruits) or Yellow Crookneck (long, curved neck with a sometimes bumpy, yellow skin; buttery flavor and firm texture); great source of vitamins A & C, potassium, and calcium; approximately 94% water, so replaces lost fluids during summer heat. *Keep in mind “zucchini” and “summer squash” are basically interchangeable in recipes. See Week 5 for usage and storage information.

SWISS CHARD: close relative of garden beets; very small, multi-colored, large veined, semi-crinkly, dark green leaves; See Week 3 newsletter for usage and storage information.

YUKINA SAVOY (Asian Green): similar to Tatsoi, but larger; thick, savoyed leaves held upright on pale green petioles; delicious steamed or stir-fried. See Week 2 newsletter for usage and storage information.

ANNOUNCEMENTS

1. WEEDING VOLUNTEERS NEEDED (We are serious!!): With this rain, it has really populated the weeds. We really could use some help. If you are interested–even if it’s just for 10 or 15 minutes before you pick up your box at the farm, come join us. Please contact us any day of the week or evenings until dark. This rain has been wonderful, but we could really use the help with the weeds right now. Thanks for volunteering!

2. VACATIONS or OUT OF TOWN: Please remember to contact us at least by Sunday to make changes in pick up days or locations. If someone else is picking up your share while you are out of town, you may want to give them our contact information, so they can let us know if they forgot to pick up or can’t make it at the last minute. Then we will know what to do with the forgotten box.

3. U-PICK AT THE FARM this week: Please schedule an appointment for u-pick on any other day, unless you come during a Farm Distribution Days and regular times on Wed. or Fri. No u-pick available on Sat. mornings, since we are at two Farmers Markets, but starting after 2 PM we’ll be back.
**Strawberries–$4/qt. for members and $5/qt. for nonmembers. You can pick into our quart baskets to measure them, but to take them home, please bring your own containers or transfer them into donated berry containers at the Distribution Shed. The harvest peak is winding down mostly because of the lack of sun, but you can try your luck, if you like.
**Snow Peas–$1/lb. for members and $1.50/lb. for non members. Come and get peas for freezing!

4. PICK UP TIMES & LOCATIONS REMINDER:
Ann Arbor Farmers’ Market (Wed.)–7 A.M. to 12 P.M.
Farm (Wed.)–10 A.M. to 7 P.M.
Washtenaw Food Hub (Wed.) –6 P.M. to 8 P.M.
Farm (Fri.)–2 P.M. to 7 P.M.
Community High School (Sat.) –7 A.M. to 12 P.M.
Washtenaw Food Hub (Sat.)– 8 A.M. to 12 P.M.
Chelsea Farmers’ Market (Sat.)–8 A.M. to 12 P.M.

A CRISPY, GREEN MIDSUMMER
By Deb and Richard

The rain patters on the maple leaves as the tree frogs sing all night. The wind blows from the south, the southwest, the southeast, the north, the northwest, the northeast—a giant spiral eddying around the Upper Midwest mixing the cold and the hot air masses into a midsummer meteorological soup producing an overabundance of rain, which has brought a new, crispy greenness to the lands of the Great Lakes Bioregion. The soil in some places washes downhill in ruts to the rivers and streams “nutrifying” the wetlands. This has meant many muddy feet traipsing through the gardens and fields. Sandhill cranes, raccoons, deer, dogs, turtles, and frogs–all show their meandering paths foraging for food, water, and shelter.

Mostly all of the veggies that we’re growing this season are crispy and sweet due to the luscious, sky-dripping raindrops with no shortage of “greens”. Everything has really taken hold unhindered by any sort of drought. The lettuce and peas, kale and chard, green beans and peppers, garlic and onions, zucchini and sweet corn, and also sundry subterranean fungi and innumerable weeds have grown and grown almost bursting into record breaking dimensions.

For many days the sun’s golden complexion has dimmed and given us a new appreciation for its clear, gleaning hue causing us to wonder what kind of a summer is this as compared to last year’s dry, hot weather. We find ourselves ruminating on the old saying, “A dry summer will scare you to death, but a wet summer will starve you to death”. We certainly don’t seem to be starving though….

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”, and many recipe ideas will pop up. I typed in “fava beans, garlic, thyme, and rapini recipe” and found the recipe below. Have fun searching! Lots and lots of ideas!

RAPINI WITH FAVA BEANS (adapted from “A Year in Lucy’s Kitchen” by Lucy Waverman)
Fava Bean Puree:
1 cup fresh, peeled fava or broad beans, rinsed and drained
2 bay leaves
3 sprigs thyme
1/2 cup Yukon gold, peeled and cubed
1/2 cup onions, chopped
1/2 cup celery, chopped
¼ cup olive oil

Rapini:
1 bunch rapini, trimmed (or kale, yukina, Swiss chard, etc.)
2 tbsp oil
1 tsp garlic, chopped
1/2 tsp red pepper flakes

Garnish:
2 tbsp extra virgin olive oil

Directions:
Place beans and potatoes in a pot and cover with cold water by ½ in. Add bay leaves, thyme, onions, celery and 2 tbsp oil and bring to a boil. Cover and gently simmer until beans and potatoes are soft and falling apart and water is nearly all absorbed (about 15 min). Mash beans and potatoes mixture, leaving a little texture; add cooking liquid if necessary. Heat remaining oil, add puree and cook until hot and holds its shape. If it’s too dry, add more reserved cooking liquid. It should have the texture of very creamy mashed potatoes; season well. Blanch rapini in separate pot for 3-5 minutes or until crisp-tender. Drain and season. Heat oil and sauté rapini and garlic until fragrant; add pepper flakes and sauté another minute. Season as needed. Spread rapini over bean puree and serve. Garnish with olive oil before serving. Treat the rapini as you would spaghetti, twirling the leaves around your fork with some of the fava bean puree.

Tantre Farm CSA Newsletter
WEEK 4
June 16-22, 2013

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

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.

We also try to keep the formatted newsletter to a 2-page maximum, which means that we don’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.

**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

ARUGULA : an aromatic, bright salad green with a peppery mustard flavor. See Week 1 newsletter for usage and storage information.

ASPARAGUS (Due to the end of the asparagus season, this will be the last week of asparagus for Wed./Sat. Farmers Market members and Wed./Sat. Food Hub members. Next week will be for “On Farm” pick up members only): You will receive green, purple, or white variety. See Week 1 newsletter for usage and storage information.

BABY BEETS & GREENS: small, round, smooth, deep red roots with sweet flavor and medium-tall, red-veined green leaves. *The beet greens are especially delicious right now. See Week 3 newsletter for usage and storage information.

GARLIC SCAPES: This popular and highly delectable flower top of a garlic plant has a slender green stem with a slight bulge at the bottom (resemble chives, except for the bulge and often curled); tender and milder in flavor than mature garlic, but can be substituted for garlic cloves in recipes. See Week 2 newsletter for usage and storage information.

FRESH HERBS: In general, store herbs upright with cut stems in 1 or 2 inches of water and refrigerate for up to 2 weeks. This weather has really created a large amount of herbs for everyone this week, especially mint and thyme, so everyone may choose 1 of each!
Chamomile (optional)— 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 dried upside down for a week or two, and then the flowers plucked and put into a jar for a restful tea for the winter. We unfortunately do not have quite enough for everyone, so it will be on the side, if you’d like to try it. It will be available until we run out. SEE FEATURE ARTICLE FOR MORE INFORMATION!
Black-stemmed Peppermint–forest green leaves with deep purple veins and stems, purple flowers; leaves are good as a hot or iced tea; adds a delicious flavor when minced and added to cooked peas, carrots, potatoes, salads, and fresh strawberries. Everyone can take 1 bunch.
Thyme– tiny green leaves used in meat and vegetable dishes and most casseroles, soups, stews, and medicinal teas, which soothe sore throats. Everyone can take 1 bunch.

KALE: You will receive Green Curly (well-ruffled, curly green leaves on green stems; this variety makes a good, roasted “kale chip”).
See Week 1 newsletter for usage and storage information.

BABY 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. See Week 1 newsletter for usage and storage information.

HEAD LETTUCE: You will receive 1 head of Green Leaf, Red Leaf or Romaine. See Week 1 newsletter for usage and storage information.

GREEN ONIONS (also called “Scallions”): young shoots of bulb onions with long green stalks and milder tasting than large onions.
See Week 1 newsletter for usage and storage information.

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 rappini, 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.

STRAWBERRIES: You will receive 1 quart this week of this member of the rose family; red, conical fruit with tiny white flowers. **Over the last few weeks, we have received many calls or emails about u-picking organic strawberries. We thought we should explain how the berry harvest works to you, since everyone is so excited about picking. As the berries first get ripe, we usually have just enough for the market table. When we know we have enough for our members, then we pick them for you. We do not allow u-picking until we’ve been able to give our members at least 1, if not 2, weeks of berries or we may not have enough for each distribution, so no u-picking just yet. Thank you for your patience and your excitement!
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.
How to freeze: Freeze whole strawberries hulled and washed on cookie sheets and put in freezer bags.

SWISS CHARD: close relative of garden beets; very small, multi-colored, large veined, semi-crinkly, dark green leaves; See Week 3 newsletter for usage and storage information.

WHITE HAKUREI TURNIPS and GREENS: A white salad turnip with round, smooth roots that have a sweet, fruity flavor with a crisp, tender texture. Use the greens as well, sautéed or braised. See Week 2 newsletter for usage and storage information.

ANNOUNCEMENTS

1. VACATIONS or OUT OF TOWN: Please remember to contact us at least by Sunday to make changes in pick up days or locations, especially with the 4th of July vacations coming up. Also keep in mind that changes need to be made within the same week (Sun.-Sat.), not into the next week of distribution.

2. KID FARM HIKES: Come join us for a guided monthly exploratory walk around Tantre Farm starting this week on Friday, June 21, at 2 PM. We’ll use all our senses as we take an approx. 30 minute hike with CSA member, Sheila Schueller, and explore the farm’s fields, wetlands, and forest. Sheila teaches ecology and field biology classes at Eastern Michigan University and the University of Michigan. Meet at the Distribution Shed at 2 pm. No RSVP necessary, but if you email that you plan to attend, then we know to wait for you.

3. WEEDING VOLUNTEERS NEEDED: There are always a generous amount of weeds on the farm. If you are interested in helping out–even if it’s just for 10 or 15 minutes before you pick up your box at the farm, come join us. Please contact us any day of the week or evenings until dark. We could really use the help with the weeds right now. Thanks for volunteering!

4. PICK UP TIMES & LOCATIONS REMINDER:
Ann Arbor Farmers’ Market (Wed.)–7 A.M. to 12 P.M.
Farm (Wed.)–10 A.M. to 7 P.M.
Washtenaw Food Hub (Wed.) –6 P.M. to 8 P.M.
Farm (Fri.)–2 P.M. to 7 P.M.
Community High School (Sat.) –7 A.M. to 12 P.M.
Washtenaw Food Hub (Sat.)– 8 A.M. to 12 P.M.
Chelsea Farmers’ Market (Sat.)–8 A.M. to 12 P.M.

CHAMOMILE
Chamomile has long been one of the most popular herbal teas in Europe where it is sometimes served in hospitals to calm patients. Chamomile tea aids digestion, is calming, and sleep inducing. It relaxes nerves and reduces inflammation. The flavor is delicate, soothing, slightly sweet, and pleasantly bitter. The aroma is reminiscent of that of apples.

Chamomile can be dried in the shade in a warm, well-ventilated area on a nylon or stainless steel screen, in a shallow box, or loosely in a paper bag. (If you’re drying the herbs in a paper bag, punch many holes in the bag for ventilation.) Some have found that drying herbs in a paper bag in the backseat of their car to be very effective. You can also tie herbs in small bunches and string them up in the attic or warm room to dry. The flowers will dry in four to seven days. When leaves and flowers crumble between your fingers that is a good indication they are dry enough. If they bend and remain flexible they probably still contain moisture that needs to evaporate.
Before brewing the flowers into tea, crush them a bit – rubbing them between your fingers, using a mortar and pestle or chopping them with a knife. 1 tablespoon of flowers should be steeped no longer than three to five minutes to prevent the development of a bitter flavor.

Clean, dry, glass jars make the best storage containers for herbs. (Plastic does not make a good storage container because it’s permeable and does not protect the flavor of the herbs. Be sure that the jars are completely dry – check for moisture especially under the rims – and remove any cardboard inner lid. Amber colored glass bottles, which protect their contents from light, are great.

Chamomile has many other uses as well. It is excellent in compresses and salves for treating skin inflammation, burns, eczema, psoriasis, insect bites, and external ulcers. It can be used as a gargle to soothe a sore throat, as a mouthwash to treat gingivitis as a poultice to relive a toothache and as an eyewash to treat conjunctivitis and sties. Chamomile can be used as a bath herb to relieve stress, nourish dry skin and calm cranky children. Enjoy chamomile’s many qualities!

RECIPES

RADISHES AND GREEN ONIONS WITH FETA CHEESE (from Rolling Prairie Cookbook by Nancy O’Connor) Serves 6 to 8.
2 c. thinly sliced radishes
3 or 4 green onions, chopped
4 oz. Feta Cheese, crumbled
10 to 12 Kalamata olives, pitted, and chopped coarsely
1 Tbsp. chopped fresh mint
¼ tsp. salt
Freshly ground pepper
1 ½ 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.

BROCCOLI RABE WITH LEMON & GARLIC (from COOKS.COM)
1 1/2 lb. broccoli rabe, wash & discard coarse stem ends & yellow leaves
2 tsp. minced garlic or 2 garlic scapes
3 tbsp. butter
2 tbsp. minced fresh parsley or thyme
2 tsp. fresh grated lemon rind

In a heavy kettle cook the broccoli rabe covered in very little water until stems are tender. Sauté garlic in butter over medium heat 3 minutes. Drain the broccoli rabe, toss with garlic mixture, parsley, salt and pepper. Garnish with lemon rind. Serves 4

CHAMOMILE LAVENDER MINT ICED TEA (from www.myrecipes.com)
1 loosely packed cup fresh mint leaves
2 tablespoons dried culinary lavender
1 1/2 tablespoons 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.

Tantre Farm CSA Newsletter
WEEK 2
June 2-8, 2013

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

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

GREENS ADVICE for the entire season: Please keep in mind that greens are especially prominent during this early part of the farm season, so basically, “It’s salad time!” If you’re not sure how best to enjoy your green, taste it. Greens can be eaten raw in a salad or lightly steamed or sautéed in order to mellow their flavor. They can also be tossed into a dish (such as soup) for an extra nutritional boost.

ARUGULA : an aromatic, bright salad green with a peppery mustard flavor. This will be the peppery green bunched in a bag with Spinach and Yukina Savoy bunches.
-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: You will receive a bunch of green, purple, or white variety; each contains vitamins A, B, and C, as well as iron.
– How to use: serve raw, chopped in salads, or with dips. You can also steam, roast, grill, or serve “cold” with a bit of olive oil, a dash of salt, and lemon juice.
– How to store: wrap in damp cloth and plastic bag, then refrigerate.

GARLIC SCAPES: This popular and highly delectable flower top of a garlic plant has a slender green stem with a slight bulge at the bottom (resemble chives, except for the bulge and often curled); tender and milder in flavor than mature garlic, but can be substituted for garlic cloves in recipes. **See attached recipes to online newsletter.
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.

FRESH HERBS: We have many herbs right now ready for harvest, but especially Cilantro, so everyone will receive in your box a bunch of Cilantro (the flat, delicate, lacy-edged leaves and stems of the coriander plant, which look a lot like flat-leaf parsley, but have an almost citrus fragrance that lends itself to highly spiced foods.)
– How to store: In general, store herbs upright with cut stems in 1 or 2 inches of water and refrigerate for up to 2 weeks or wrap in slightly dampened cloth and store in refrigerator.

**Once again you will choose 1 out of the following 3 herbs (these were very productive!):
Chives—mild, onion-flavored herb with long, slender, hollow leaves; can be added to potato salad, baked potatoes, soups, salads, omelets, dips and spreads, pastas and sauces.; 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, spicy flavor and aroma; good in soups and tomato-based dishes.
Thyme– tiny green leaves used in meat and vegetable dishes and most casseroles, soups, stews, and medicinal teas, which soothe sore throats.

KALE: You will receive 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 in fridge for up to 1 week

BABY 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 use in soups
How to store: refrigerate in plastic bag for 3-5 days.

HEAD LETTUCE: You may choose from Green Leaf, Red Leaf or Romaine. This will be an option on the side.
How to use: raw in salads, sandwiches, or use in soups
How to store: refrigerate in plastic bag for 3-5 days.

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

SAUERKRAUT: This week The Brinery (www.thebrinery.com) is offering yet another rutabaga sauerkraut creation called “Tantre’s Ramroot” (cabbage and rutabaga). Rutabaga is the common American and Canadian term for the plant. It comes from the old Swedish word “Rotabagge”, meaning simply “ram root”. (That’s why they named it that!) The Brinery is a local foods business, specializing in naturally fermented, local vegetables and operated by former Tantré farmer, David Klingenberger. Keep in mind these krauts are raw and alive, so they need to be refrigerated.
– How to use: use as a condiment with any dish, especially meat dishes, salads, roasted veggies, or sandwiches.
– How to store: refrigerate up to 3 months or longer depending on how you like the flavor, since it will get stronger with more age.

SPINACH: You will receive this large, crisp, dark green leaf, which is very large right now due to the weather and maturation. Some may prefer to cook this or juice it, if it’s too much for a salad. This will be the large leaves bunched in a bag with Arugula and Yukina Savoy bunches.
– 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: A white salad turnip with round, smooth roots that have a sweet, fruity flavor with a crisp, tender texture. Use the greens as well, sautéed or braised.
– How to use: good in salads and soups, roasted, steamed, 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.

YUKINA SAVOY (Asian Green): similar to Tatsoi, but larger round, thick, savoyed, dark green leaves held upright on pale green petioles. These will be the rounder dark green leaves bunched in a bag with Arugula and Spinach bunches.
How to use: delicious steamed or stir-fried
How to store: refrigerate in plastic bag or wrap in a damp towel for up to a week.

ANNOUNCEMENTS

1. PLEASE LET US KNOW of any changes in your address, phone, e-mail, or of misspelled names on any mailings or check off lists at Distribution Sites as soon as possible.

2. CHANGING PICK UP DAYS: Please remember to contact us preferably a week in advance, but at least by Sunday of each week, to make changes in pick up days or locations. It is very disappointing to put together a box that is never picked up. Please have the courtesy to make some kind of contact with us, if you can not pick up your box for some reason.

3. PAYMENTS DUE: If you still owe money, it will be reflected on the check-in sheet, when you pick up your box. If you believe there has been some mistake, or have any questions, please call or e-mail us.

4. CSA COOKBOOK: We will have a handy cookbook for sale this season called “From Asparagus to Zucchini: A Guide to Cooking Farm-Fresh Seasonal Produce”. This $15 book includes an easy-to-follow format with vegetables listed from A to Z.

5. PICK UP TIMES & LOCATIONS REMINDER:
Ann Arbor Farmers’ Market (Wed.)–7 A.M. to 12 P.M.
Farm (Wed.)–10 A.M. to 7 P.M.
Washtenaw Food Hub (Wed.) –6 P.M. to 8 P.M.
Farm (Fri.)–2 P.M. to 7 P.M.
Community High School (Sat.) –7 A.M. to 12 P.M.
Washtenaw Food Hub (Sat.)– 8 A.M. to 12 P.M.
Chelsea Farmers’ Market (Sat.)–8 A.M. to 12 P.M.

INTRODUCING RICHARD, DEB, AND ARIANA…

Here are the owners of Tantre Farm, Richard Andres & Deb Lentz, and their daughter, Ariana.

Richard and Deb both grew up with a connection to farming and growing food. Richard grew up in Plymouth & Canton, Michigan. He had an early interest in farming, since he worked as a teenager picking corn for a local farmer. Then he started raising and selling strawberries, corn, and muskmelons on his parents’ property. He also worked at his friend’s farm, Garden Works, for a few years. Following that, he tended traditional, Asian-raised gardens at the Ann Arbor and Toronto Zen Buddhist Temples for a number of years. Finally, he bought Tantré Farm in 1993, and proceeded to make it certified organic. After that he began growing organic potatoes, winter squash, and garlic for wholesale orders, besides continuing full-time work as a timber-frame carpenter.

Deb grew up on a 160-acre beef farm in Lake City, Minnesota. She graduated from the College of St. Benedict in St. Joseph, Minnesota with an Elementary Education degree. She taught fourth through sixth grades in Central Minnesota and worked as a counselor at a Summer German Camp for the next 10 years. Then she met Richard in 1994, which led to their marriage in July of 1997. After that she taught first and third grade for several years in Napoleon, Michigan, until their daughter, Ariana, was born in 2001.

Richard is working as a full-time farmer now, and continues using his carpentry skills through the many maintenance and building projects of the farm. Now Deb publishes the newsletter and coordinates the communication and bookkeeping of the CSA. She also continues to enjoy teaching to groups who come to the farm for field trips, as well as, in area schools through Farm-to-School programs. Ariana is now completing fifth grade, and she is looking forward to playing with lots of kids on the farm this summer! Both Richard and Deb enjoy the sense of community that running Tantré Farm creates for themselves and their daughter, as well as the many young interns/farmers who live and work on the farm, which provides the opportunity to serve the local community fresh, organic food.

RECIPES

CILANTRO PESTO
1 clove garlic or 2 garlic scapes
cup almonds, cashews, or other nuts
1 cup packed fresh cilantro leaves
2 tablespoons lemon juice
6 tablespoons olive oil

Put the cilantro and olive oil in blender and process until the cilantro is chopped. Add the rest of the ingredients and process to a lumpy paste. (You may need to add a touch of hot water and scrape the sides of the blender.) You can change the consistency by altering the amount of olive oil and lemon juice, but keep the 3:1 ratio of oil to juice. (It freezes well, so you can make several batches at once.)

GARLIC SCAPE PESTO (from Moosewood Restaurant New Classic)
1 1/2 cups coarsely chopped garlic scapes or greens, lightly packed.
1/3 cup grated parmesan cheese (if you want to freeze for later, omit the cheese)
3 tablespoons olive oil
1/3 cup toasted pine nuts
1 to 2 tablespoons water (optional)
salt and ground black pepper to taste

Combine the garlic scapes or greens, cheese, oil, and nuts in the bowl of a food processor and process until fairly smooth. Add water as needed to make a spreadable paste. Add salt and pepper to taste. Yields about 1 cup.

SAUTÉED HAKUREI TURNIPS & BRAISED GREENS Serves 6-8.
1 bunch Hakurei Turnips with Greens
1 lb Greens (such as kale, spinach, arugula, etc.)
2 tsp oil, divide
½ cup chopped green onion
½ cup water, apple juice or white wine
½ tsp salt
¼ 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. Sauté the turnips and onion stirring or tossing occasionally until they are crispy outside and tender inside. Season with salt and pepper and remove to a warm plate. In the same pan, heat the remaining oil over medium heat. Add the washed and wet greens, and add to pan in batches. Stir and mix as they wilt. Add the wine or other liquid and cook until it is mostly evaporated. Lay the greens on a plate and arrange the warm turnips on top.

TANTRE FARM CSA NEWSLETTER
Thanksgiving Share
November 17, 2012
Please contact Richard Andres & Deb Lentz at: 2510 Hayes Rd. Chelsea, MI 48118 tantrefarm@hotmail.com 734-475-4323

HAPPY THANKSGIVING, EVERYONE!

The stars shine through the misty, moonless skies. The morning is cold and the soil is frozen with a glaze of sparkly frost. The days are still, windless, and bright with ancient sunlight gently warming the leafless trees. The rooster’s shrill call piercely punctuates the farmyard. The cows lounge on dry grass piles and chew their cuds of turnip leaves and spotted squash. There are no pestering bugs to assault their tranquility. The people on the farm are enjoying a slower pace and putting the garden to bed for the winter. They are relishing these last few days as they savor the last few moments of friendship and camaraderie making each moment a delight. The end of the fall harvest finds us with a barn full of squash and onions and a root cellar full of cabbage, potatoes and other roots ready to eat for the next several months. This Thanksgiving Share is a sampling of this year’s fall harvest and a testament to this year’s hardworking hands. Hope you enjoy it as much as we enjoyed growing it for you.

Although this is our final CSA distribution for 2012, we know it marks an early beginning for 2013. The garlic is planted. The hoses are coiled. The hoop houses have been emptied of all the summer debris and some are already planted to winter spinach, which will be ready for harvest as early as Feb. or March.

Please feel free to give us a call or e-mail throughout the late fall and early winter, if you are interested in more greens, squash, potatoes, rutabaga, radishes, turnips, spinach, onions, garlic, etc. and are willing to pick up your order at the farm. After the Thanksgiving Distribution we are planning on being at the Ann Arbor Farmers’ Market on the following Wednesday, Nov. 21, for any last minute Thanksgiving purchases, but at this point not on Sat. Nov. 24. We will continue coming to market on Wednesdays and Saturdays throughout Dec. as long as day temperatures stay above freezing. If you have “liked” us on Tantre Farm’s FACEBOOK page, you will know when we are coming and what we are bringing, since we try to post updates. We also distribute our produce through LUNASA (www.lunasa.us) for an online way to purchase local products throughout the winter months with distribution at the Food Hub in Ann Arbor. We will be at the 2 Lunasa Open Houses at the Food Hub on Dec. 7 & 23. Anyone can be a guest that day! The People’s Food Coop of AA also carries many of our vegetables.

If you are interested in our Summer CSA shares for 2013, there will be registration forms available at the market or wait patiently for the online copy that will be sent with a reminder email in the coming month.

The vegetables for this last distribution will be distributed into 1 big (1 7/8 bushel) box, 1 summer share-size (3/4 bushel) box, and you will receive a jar of The Brinery’s sauerkraut. You may want to bring your own containers or bags, if you don’t want to keep the boxes. If you keep the boxes, you can keep them forever, return them next Wed. or next year, or bring them back to the farm or the AA farmers’ market this winter. 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, in the ASPARAGUS TO ZUCCHINI cookbook (p. 191), or on our website, which has some very useful storage guides and Vegetable Identification images under the CSA Info and Recipe pages.

Thanks for buying locally and seasonally. We wish you a safe, healthy, and enjoyable Thanksgiving!

WHAT’S IN YOUR SHARE

BEETS: You will receive 1 bunch of Golden Beets with tops (orange skin with rich gold interior; mild, sweet flavor when cooked; cook greens like spinach) and you will also receive a mixed bag of topless beets such as Cylindra (uniquely-shaped 6” cylindrical beet with especially sweet flavor; this heirloom is a favorite with chefs due to uniform slices and ease of peeling) and Chioggia (Italian variety with cherry red, candy-striped flesh and a sweet flavor).
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: deep emerald green, tiny buds that are clustered on top of stout, edible stems; known as an anti-cancer vegetable
How to use: use raw, steamed, sautéed, stir-fried, in casseroles, soups, pizzas, etc.
How to store: store loosely in plastic bag for up to a week

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 seem to 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.
How to freeze: Blanch for 3-4 minutes, rinse in cold water, drain, and store in air-tight bags or container.

CABBAGE (Savoy): loose, full head of crinkled leaves varying from dark to pale green; mellow-flavored cabbage considered to be superior for cooking.
How to use: good steamed, stir-fried, or chopped raw into salads or coleslaw.
How to store: refrigerate for up to 1 month

BABY CARROTS (Hercules): You will receive 3 or 4 bunches of these frost-sweetened, tender, orange, cone-shaped roots; good eating quality and stores well with edible, green leaves.
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: Remove greens from roots and refrigerate dry and unwashed roots in plastic bag for up to 2 weeks; greens may last up to a week refrigerated in plastic bag.

GARLIC: You will receive a bag of garlic; believed to help in fighting infections, cancer prevention, and bolstering the immune system).
How to use: Excellent in all cooking; make garlic butter with 1/2 cup of softened butter mashed with four minced cloves of garlic
How to store: store for several months in a cool, dark, dry, well-ventilated place; 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!).

FRESH HERBS: Everyone will receive one bunch of Italian Flat-leaf Parsley (flat, glossy, dark green leaves have a strong, parsley-celery flavor for use dried or fresh). You will also receive either 1 small bunch of Sage (an herb from an evergreen shrub in the mint family with long, oval shaped, grayish-green leaves; a musky aroma and a warm and spicy taste; commonly used in making sausages, soups/stews, breads, stuffings, and teas) or 1 small bunch of Rosemary (pine needle-like leaves used with potatoes, bread doughs, risottos, mixed vegetables, and meat dishes, especially lamb, 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: Place in plastic bag and store in refrigerator up to a week or put herb bunch in jar with 2 inches of water, cover with plastic wrap and refrigerate for up to 2 weeks; can also be dried upside down in warm, dry place.
How to freeze: Chop the leaves coarsely and place 1 tablespoon of chopped herb into each compartment of an ice cube tray with water and freeze solid; add to soups, sauces, gravies, stews and casseroles, as needed. Can also be just chopped & put in freezer bags.

KALE (Green Curly): well-ruffled, curly green leaves on green stems. This variety makes a good, roasted “kale chip”.
*This is a very nutritious green–high in protein, calcium, iron, vitamins A, K, & C and contains many cancer-preventing antioxidants–well-worth freezing.
How to use: Boil for 2-3 minutes or steam for 3-5 minutes, until color brightens (Colors will darken or fade if overcooked, and then can be mushy, tasteless, and less nutritious), and then toss with red wine vinegar/olive oil/salt/pepper, or sesame oil/rice vinegar/soy sauce, or lemon vinaigrette, or just butter and salt; mix greens (most are interchangeable in recipes) into omelets, quiches, lasagna, casseroles, soups, stews, and gravies.
How to store: Refrigerate unwashed in a plastic bag for up to 2 weeks.
How to freeze: Blanch washed greens for 1-2 minutes, rinse in cold water, drain, and pack into air-tight containers, or just destem, chop, and freeze in bags.

BABY 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 again to remove soil.
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.

ONIONS: You will receive a netted bag of yellow and red onions.
How to use: great for salads, soups, sandwiches, slices, grilled, etc.
How to store: once cut, wrap in damp towel or plastic bag in fridge for 2 to 7 days; if not cut, store in dry, well-ventilated place.

SWEET RED PEPPERS (Carmen): 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: Everyone will receive a netted 5-lb. bag of Butte (russet baker that is highest in vitamin C and protein; great baked, mashed or fried). You will also receive a colorfully mixed bag of the following: Kerr’s Pink (very pale skin and cream flesh; mealy, cooked texture, so makes a good Specialty/Salad Potato variety; good roasted, mashed, or in salads), Adirondack Blue (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!), Rose Finn Apple Fingerling (rare and beautiful rose-colored fingerling with moderately dry, yellow flesh; delicious baked, boiled or roasted), and Russian Banana Fingerling (an heirloom potato with small, banana-shaped tubers with yellow skin and light yellow flesh; used by chefs for its delicious flavor and smooth “waxy” texture that doesn’t fall apart when cooked; good baked, boiled, or in salads).
How to store: keep unwashed in cool, dark place in paper bag; ideal temperature is 40-50 degrees with high humidity (80-90%). A basement or very cool closet will work. If too warm or stored with onions or apples, they will shrivel and sprout; light turns them green; don’t refrigerate, since the starches turn to sugars.

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 2 to 3 months in moderately cool conditions (45-60 degrees with 60-75% humidity).
How to freeze: Bake pumpkin until fork tender at 350 degrees, purée and put cooked pulp in freezer bags.

DAIKON RADISH: looks like an overgrown white carrot, but with a slightly mild radish taste; crunchy and sweet texture; 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

BABY RADISHES (Pink Beauty): dainty, pink-colored root with mild, spicy flavor. *Tops are edible too & good in soups and gravies.
How to use: Wonderful in soups, steamed, and good in salads.
How to store: Separate roots from greens if storing for a long time, and 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.

RUTABAGA: purplish skin with yellow flesh; thought to be a cross between a cabbage and a turnip and resembles a large turnip (3 to 5 inches in diameter).
How to use: Bake, steam, or boil so it cooks up to a creamy texture as nice addition to mashed potatoes, can be substituted or added to pumpkin or squash pies, or baked in a root bake, and often a key ingredient in making pasties.
How to store: Refrigerate in a plastic bag for up to 1 month; keeps at room temperature for 1 week; long term storage

SAUERKRAUT: We are pleased to offer a 24 oz. jar of the Brinery’s Sauerkraut aged up to 6 months. Ingredients include local red and/or green cabbage along with Portuguese sea salt. The Brinery is a local foods business, specializing in naturally fermented local vegetables and operated by long time 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: refrigerate up to 3 months or longer depending on how you like the flavor, since it will get stronger with more age. *NOTE: This sauerkraut jar has NOT been canned.

SWEET POTATOES (Beauregard): 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 & C.
How to use: Bake in 400 degree oven until tender, about 45 minutes; use like potatoes—baked, boiled, sautéed, fried; can be made into pies, waffles, pancakes, breads, & cookies
How to store: store in a cool, dark place like winter squash. *Do not store in plastic or in fridge, unless cooked.

TURNIPS: You will receive 1 mixed bag of these varieties of turnips without tops: Scarlet Queen (large, flat-round, sweet, crisp, white flesh with spicy, red skin with edible greens), Hakurei (a white salad turnip with round, smooth roots with a sweet, fruity flavor and a crisp, tender texture with edible greens), and Golden (pale straw hue; sweet, earthy flavor with a peppery undertone).
How to use: Boil, steam, bake, add to soups and stews, mash or scallop just like potatoes, excellent roasted.
How to store: Keeps up to 1-2 weeks in the refrigerator in a plastic bag; can last for 4-5 months, if stored like beets, preferring cold and moist conditions.

WINTER SQUASH: It’s been a great squash year! You will receive all of the following varieties and also have the option to select 2 or 3 extra kinds of squash besides what’s in your box:
Acorn (small, green ribbed squash with pale yellow flesh)
Butternut (light, tan-colored skin; small seed cavities with thick, cylindrical necks; bright orange, moist, sweet flesh; longest storage potential of all 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)
Black Forest Kabocha (smaller size kabocha; dark green, flat-round fruits; buttercup size with no button on end; orange flesh is medium-dry & sweet)
Buttercup Kabocha (green, blocky, with a gray “button” on the blossom end; thick, dry, deep orange flesh; medium-dry and sweet; very dry at harvest, sweeter after a few weeks; dry storage)
Spaghetti (3-5-pounds, pale yellow, oblong, smooth, medium size, only mildly sweet with “spaghetti” (stringy) flesh; bake like squash or boil and fork out the flesh, topping the “spaghetti” flesh with your favorite sauce; mildly sweet)
Tetsukabuto (5-6 pound Japanese squash; nearly round with dark green rind, slightly mottled and ribbed; sweet and nutty flavor with yellow, thick flesh)
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; purée cooked squash for creamy soup, or add uncooked chunks to soups or stews; add small amounts to yeast breads, muffins, cookies, pies, oatmeal, etc. Acorn makes excellent stuffed squash or soup bowls for holding soup or custards, 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.
How to freeze: If you notice a squash is getting soft or a spot starts to rot, cook it immediately, and freeze it in freezer bags for future use. (See ”Pumpkin” information.)

RECIPES

SIMPLY PUMPKIN, ORANGE & GINGER NECTAR (Makes 2 servings, about 1 1/4 cups each.)
1/2 cup pureed, already baked, pie pumpkin
2 cups orange juice
1/2 to 1 teaspoon grated fresh ginger or more to taste

Combine pumpkin, orange juice and ginger in small pitcher; stir until smooth. If not drinking right away, cover and refrigerate any remaining. This nectar is best when consumed within 2 days. **Tips: Recipe can easily be halved for a single serving to be mixed in your glass. If fresh ginger is not on hand, substitute 1/4 to 1/2 teaspoon of ground ginger.

MAPLE SAGE DRESSING (contributed by Sandy Michon, CSA member)
2 large shallots or 2 small onion
6 cloves garlic
4 T. 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 +/- 3 oz. of water to adjust consistency.

TANTRÉ FARM SLAW (A simple, easy salad!) Serves 4.
2 medium beets, grated
3 large carrots, grated
2 turnips, grated
2-3 scallions or 1 onion, chopped (optional)
sesame or sunflower seeds, toasted
olive oil or toasted sesame oil
lemon juice
salt and pepper to taste

Grate vegetables into a bowl. Chop scallions, 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 grated radishes, chopped parsley, etc.

COOL & CRUNCHY RADISH AND TURNIP SALAD (from “Eggs on Sunday”) Serves 2.
12 small radishes, thinly sliced
3 small salad turnips, thinly sliced
1/4 teaspoon toasted sesame oil
1/2 teaspoon rice vinegar
juice of half a lime
1 tablespoon chopped parsley
coarse kosher or sea salt, to taste

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

WINTER VEGETABLE CHOWDER (from 366 Simply Delicious Dairy Free Recipes by Robin Robertson) Serves 6.
1 tsp. canola oil
½ cup onion, chopped
½ cup celery, chopped
1 medium carrot, chopped
½ cup turnip, chopped
1 sweet potato, peeled and chopped
1 cup winter squash, peeled and chopped
½ cup sweet red pepper, chopped
1 tsp. garlic, minced
3 cups vegetable stock or water
½ tsp. minced fresh thyme, or 2 Tbsp. parsley, chopped
2 cups kale (and/or beet greens 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 to 5 minutes. Drain and set aside. Purée 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.

RUMPLEDETHUMPS (from Sundays at Moosewood)
5 large potatoes (2-2 1/2 pounds), cut into chunks
2 1/2 cups chopped cabbage
2 leeks (or 1 cup onions), washed and chopped
2 1/2 cups coarsely chopped broccoli
6 tbs. butter
1/4 tsp. mace or nutmeg
salt and freshly ground black pepper to taste
3/4 cup milk
1 1/2 cups grated cheddar cheese

Boil potatoes in salted water for 15 minutes. Meanwhile, steam the cabbage, leeks, and broccoli. Melt 2 tbs. butter and stir in the mace. Mix this seasoned butter and salt and pepper to taste into the steamed vegetables. Drain the potatoes and mash with 2 more tbs. butter, the milk, and salt and pepper to taste. Stir in the seasoned vegetables and mix evenly. Spread in an oiled 13×9 inch-baking pan. Melt the remaining 2 tbs. of butter and drizzle it over the potato mixture. Sprinkle the top with the grated cheese. Place under the broiler for 3 to 4 minutes or until the cheese is browned and bubbly. If you’d like to prepare the Rumpledethumps ahead of time, omit the cheese topping, cover the baking pan tightly, and refrigerate. Later, bake, covered with foil, for 30 minutes at 350 degrees. Uncover, sprinkle with the cheese, and place Rumpledethumps under the broiler for a few minutes to brown.

BROWNED BRUSSELS SPROUTS IN PARMESAN CRUST (from Farmer John’s Cookbook: The Real Dirt on Vegetables by John Peterson) Serves 2 to 4
1/2 pound Brussels sprouts (about 2 cups)
salt
1/2 cup olive oil
1 cup seasoned dry bread crumbs
1/4 cup freshly grated Parmesan cheese
freshly ground black pepper

Bring 2 cups of water to a boil in a large skillet. Add the Brussels sprouts and a large pinch of salt; cook until bright green and just tender-crisp, 5 to 7 minutes depending on size. Drain; briefly rinse under cold water to stop the cooking. Heat the oil in a large skillet over medium-high heat until hot but not smoking. Add the Brussels sprouts; cook, stirring occasionally, until they begin to brown, 10 to 12 minutes. Add the bread crumbs and slowly roll the sprouts around until they are completely covered. Continue cooking until the bread crumbs are brown,
3 to 4 minutes. Using a slotted spoon, transfer the sprouts to a serving platter and immediately sprinkle with Parmesan. Season with salt and pepper to taste. Serve immediately.

SAVOY CABBAGE RECIPE
1 Savoy cabbage
salt
2 Tbs. butter
1 onion, finely chopped
3-4 slices of very thinly sliced bacon, finely cut
salt, pepper, & nutmeg to taste

Cut cabbage into quarters, cut out stalk and cut into strips. Blanch for 3 minutes in generously salted water; put into ice water to stop cooking. After this step, cabbage can be frozen, put into fridge, etc. until dinner preparation starts. Finely chop the onion, sauté in the butter, add the bacon and keep over medium heat. Add the cabbage. Salt, pepper and nutmeg to taste, cover, and let sauté for a couple more minutes. Serve. *Tip: Best with roasts, potatoes, or pasta.

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
1/8 tsp. salt
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.

TETSUKABUTO SQUASH PIE (from Backwoods Home Cooking)
1 9-inch unbaked pie shell
2 cups pureed, cooked pulp ofTetsukabuto squash
1/2 tsp. vanilla
10 oz. evaporated milk
1/4 cup brown sugar
2 Tbsp. unbleached flour
1/2 tsp. nutmeg
1/2 tsp. ginger
1/3 cup chopped pecans

Thoroughly mix pulp, vanilla, and milk. Mix sugar, flour, nutmeg, and ginger together and stir into the wet mixture. Pour into the pie shell and bake in 375° oven until the middle of pie is almost firm but still sticky. Remove from the oven and sprinkle with pecans. Continue baking until a straw inserted in the center comes out clean. Entire baking time takes 40-45 minutes.

RUTABAGA PUFF (From Asparagus to Zucchini: A Guide to Farm-Fresh, Seasonal Produce by Madison Area Community Supported Agriculture Coalition—1st edition) Serves 2-3.
2 cups mashed, cooked rutabaga
1/8 tsp. ground ginger
1 cup soft bread crumbs
¼ tsp. salt
1 Tbsp. sugar
½ cup milk
¼ tsp. ground mace
1 egg
1 Tbsp. butter, in small pieces

Combine mashed rutabaga with bread crumbs, sugar, mace, ginger, and salt. Beat milk and egg together; stir into rutabaga mixture. Pour into greased casserole dish and dot with butter. Bake at 350 degrees until top is lightly browned, about 45 minutes. Serve.