TANTRÉ FARM CSA NEWSLETTER
“Extended Fall CSA Share”
WEEK 1
Oct. 14-20, 2012

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.

Keep in mind that the internet is overflowing with information, including pictures of almost everything that we grow. Also, we have two sections on our website to help you identify unfarmiliar produce with color images including descriptions of appearance, taste, nutrition, uses, storage, and seasonal information. You can find this under “CSA Info” on the “Veggie ID” page and also under “Recipes”, the section is called “Produce Information Organized by Plant Part”. We already have some ideas on how to make it easier for you to use (especially an alphabetical tag list of produce), but it’s as good as it gets for this season. Please feel free to pass along any ideas you may have to make it more user friendly.

THIS WEEK’S SHARE

CILANTRO: the flat, delicate, lacy-edged leaves and stems of the coriander plant, which look a lot like flat-leaf parsley, but has a distinctive, almost citrus fragrance that lends itself to highly spiced foods. Store in jar of water or in a plastic bag in fridge.

CYLINDRA BEETS: A uniquely-shaped 6” cylindrical beet with especially sweet flavor; this heirloom is a favorite with chefs due to uniform slices and ease of peeling.
How to use: greens can be substituted for spinach and chard in recipes; roots good in soups, stews, roasted, boiled, steamed, excellent grated raw into salads or baked goods.
How to store: separate roots from leaves and store unwashed in plastic bags in hydrator drawer of refrigerator for up to 2 weeks; store greens wrapped in damp cloth in plastic bag for up to 1 week.

EGGPLANT: a plant of the family Solanaceae (also known as the nightshades); fruit is fleshy with a meaty texture that range in color from glossy black to pale lavender.
How to use: may be salted to remove bitterness from old fruit, but also makes it less watery and more absorbent, and can greatly enhance the taste and texture of your dish; can be baked, boiled, fried, grilled, or can be sliced into rounds for grilling or broiling, and cut into cubes for stews and stir-fries.
How to store: best fresh, but can be stored at room temperature or in refrigerator drawer for up to 1 week.

GARLIC: a bulb of several papery white cloves.
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 basket in a cool, dark place for many months

KALE (Green Curly): well ruffled green leaves with strong, cabbage flavor. **Excellent kale chip recipe on website!
How to use: for salads, soups, roasted, sautéed with garlic
How to store: keep in plastic bag or damp towel in refrigerator for up to 1 week

KOHLRABI: delicious cabbage-flavored bulbs that grow above ground; purple or green skin and crisp, apple-white flesh tubers and leaves are good sources of vitamins C and A, calcium, potassium, and fiber.
How to use: good steamed and then mashed with potatoes, added to soups or stews, or delicious sliced and eaten raw with dip
How to store: store in refrigerator for up to a month

SALAD MIX: You will receive a bag of mixed salad greens—arugula, tatsoi, and baby green and red leaf lettuces. a custom mix of red and green lettuces such as Rouge D’Hiver, Parris Island, Royal Oak, and Saladbowl.
How to use: used for salads and sautéing–cooks up quickly
How to store: refrigerate in plastic bag for 2 to 4 days.

SWEET ONIONS (Mars Red): purple-red onion with sweet flavor.
How to use: can be grilled or roasted whole as a vegetable or chopped in salads, soups, & other dishes for flavor
How to store: wrap in damp towel/bag in fridge for 2-7 days.

GREEN BELL PEPPERS: large blocky cells with fruity, sweet flavor; excellent source of vitamin C, fair amount of vitamin A.
How to use: can be added to soups, stews, omelets, quiches, stir-fries, etc.; excellent stuffed.
How to store: refrigerate unwashed in hydrator drawer for 1-2 weeks. Peppers can be easily frozen by washing, chopping, and placing in freezer bags. Also, peppers can be dehydrated or dried.

POTATOES: You may choose from Butte (russet baker that is highest in vitamin C and protein; great baked, mashed, or fried) and Colorado Rose (large, oval, smooth, rose-red-skinned tubers with white flesh; all purpose potato; great roasted with rosemary or sage or in potato salad)
How to store: Keep unwashed in cool, dark place in paper bag

RADISHES (Amethyst): bright purple skin and crisp, mild white flesh.
How to use: raw, roasted, used in soups, sliced in salads, sandwiches, or stir-fries, grated in slaws; Radish greens (excellent source of vitamins A, C, and the B’s) delicious in soups or stir-fries.
How to store: refrigerate in plastic bag/damp towel for 1-2 weeks.

SPINACH: crisp, dark green leaf—rich source of antioxidants & many nutrients, especially vitamins A, E, K, & 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.
How to freeze: Blanch leaves for 1-2 minutes, rinse in cold water, drain well, and pack into containers. Also, spinach can be pureed after cooking, frozen in freezer bags, and used in many recipes.

WHITE HAKUREI TURNIPS and GREENS: A white salad turnip with round, smooth roots that have a sweet, fruity flavor with a crisp, tender texture.
How to use: Roots are good in salads and soups. Greens are slightly sweet and can be boiled, steamed, sautéed, stir-fried, and since hairless, are good in salads.
How to store: separate greens from roots and store each in plastic bag in refrigerator for up to 7 days.

WINTER SQUASH: You will choose from 3 items: Jester Acorn (about the size of Carnival squash, but with better eating quality; an oval, ivory-colored squash with green striping between the ribs that is tapered on both ends with small to average ribs), 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), Butternut (light, tan-colored skin; small seed cavities with thick, cylindrical necks; bright orange, moist, sweet flesh).
How to use: boil or steam chunks for 15-20 minutes, or until tender; mash cooked squash with butter; or add uncooked chunks to soups or stews; add small amounts to yeast breads, muffins, cookies, pies.
How to store: Keep for several months (depending on the variety) in a dry, moderately warm (50-60 degrees), but not freezing location with 60-75% humidity; will also store at room temperature

ANNOUNCEMENTS

1. VACATIONS or OUT OF TOWN: Please let us know a week ahead of time, or at least by Sunday of the week to be changed, if you know that you will not be picking up your share or you want to change your pick up date or location. Please make a strong effort to PICK UP ALL OF YOUR SHARES in the next few weeks. If you miss a share pick up, it is available at the farm ONLY for that day and 1 day after.

2. HARVEST AT THE FARM: Please call ahead if you plan to u-pick or pick up on other days besides Farm Distribution Days (Wed. and Fri.), so we can make sure someone is around.
U-pick Kale and Collards–$1/lb. Good time for freezing.
U-pick Shelling Beans–$1/lb. Christmas Lima

3. THANKSGIVING SHARE AVAILABLE! We still have room for more members to pick up a share on Nov. 17, the Saturday before Thanksgiving, at the Ann Arbor Farmers’ Market from 7 A.M. until noon or at Tantré Farm from 2-5 P.M. It will be $108 this year. Please request a form at Distribution Sites or call or e-mail us. Full payment needed by Nov. 10 for you to be registered. Non-CSA members are welcome to register.

4. INTERESTED IN JOINING OUR CSA IN 2013? Shares for current members and non members will be available for $600 (Farm) and $625 (Ann Arbor or Chelsea) from June through the middle of October. We will be accepting $100 deposits ($25 of that deposit is nonrefundable if you choose to cancel your share) to reserve your share for 2013 starting now. Please ask for a registration form at the distribution sites if needed, or it can be sent online and through the mail.

5. IS YOUR SHARE PARTNER TAKING A FULL SHARE OR LEAVING NEXT YEAR? A few CSA members are losing their share partners for next year, but still want to rejoin. If you need a share partner and can’t find one on your own, please let us know. Also, keep in mind that even if you are still looking for a share partner, you might want to reserve your membership by making a $100 deposit for 2013 with your name as the contact person, so you don’t lose your spot.

6. 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.

EATING HEARTILY OF THE FALL CROPS
By Richard and Deb

Welcome to the Extended Fall CSA Share season! As hot and dry as the summer was, October is turning out to be somewhat cool and wet. The early fall root crops of carrots (coming next week!), turnips, radishes and beets with their baby greens are a very tender and sweet celebration. There are so many ways to savor these abundant roots along with potatoes, squash, and kohlrabi, which can easily be assembled into a delicious root bake. Another way to enjoy the fresh roots is to shred or grate them with chopped salad greens, kale, or cabbage. Then toss them with olive oil, vinegar or lemon juice, and toasted seeds. This can be an excellent complement to roasted or steamed vegetables.

The frozen rain a few weeks ago took out the summer crops and sweetened the leaves of the hearty greens. The shorter, cooler days and the gentle sunshine have made the kale and collards widen their leaves to catch what little sun was left of this season. As the rhythm of gray, cold and cloudy days begins to increase at the end of the fall, we look forward to stuffing our produce into the root cellar, the dry barn, and the walk-in coolers during the long, gray winter months in order to anticipate fresh grated root, cabbage slaws, and starchy, stick-to-your-ribs, sweet and savory squash, potato bakes. If you have a similar impulse to stock up, please feel free to contact us to glean the fields of their last glories of kale, collards, squash, and broccoli.

RECIPES
*Keep in mind-Cooks.com, Epicurious.com, Recipes.com, and especially www.tantrefarm.com for more recipe ideas.

GYPSY SOUP (from Moosewood Cookbook by Molly Katzen)
1 Tbs. olive oil
2 tsp. Spanish paprika
2 medium onions, chopped
1 tsp. turmeric
2 garlic cloves, crushed
1 tsp. basil
1 tsp. salt
dash of cinnamon
1 stalk celery, chopped
dash of cayenne
1 cup chopped tomatoes
1 bay leaf
1 pepper, chopped
1 Tbs. tamari
3 cups stock or water
2 cups chopped, peeled winter squash or pumpkin
15-oz can garbanzo beans

In a soup kettle, sauté onions, garlic, celery and sweet potatoes in olive oil for about 5 minutes. Add seasonings, except tamari, and the stock or water. Simmer, covered, about 15 minutes. Add remaining vegetables and beans. Simmer another 10 minutes or so – until the vegetables are tender. Add tamari and serve. *Tip: This soup freezes well. You can also throw in greens at the end, such as TURNIP GREENS or KALE or SPINACH.

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

Grate vegetables into a bowl. Chop onion, if desired, and add to bowl. Toast sesame or sunflower seeds. Add when cooled. Add olive oil and lemon juice as a salad dressing to suit your taste. Be careful of too much liquid. The tartness of the lemon should be prominent. Serve immediately or marinate for a few hours in the refrigerator. Variations: Add grated turnips, lettuce, cilantro, etc.

Tantre Farm CSA Newsletter
WEEK 19
Sept. 30-Oct. 6, 2012

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.

Keep in mind that the internet is overflowing with information, including pictures of almost everything that we grow. Also, we have two sections on our website to help you identify unfamiliar produce with color images including descriptions of appearance, taste, nutrition, uses, storage, and seasonal information. You can find this under “CSA Info” on the “Veggie ID” page and also under “Recipes”, the section is called “Produce Information Organized by Plant Part”. We already have some ideas on how to make it easier for you to use (especially an alphabetical tag list of produce), but it’s as good as it gets for this season. Please feel free to pass along any ideas you may have to make it more user friendly.

THIS WEEK’S SHARE

GREEN BEANS: You will receive Northeaster (also known as Italian or Romano beans; huge, wide, flat, buttery, 8 inch long pods) or Fortex Green Beans (extra long, stringless, round, dark green pods; tender and delicious). See Week 7 newsletter for storage information.

BEETS (without tops): You will receive Red Ace (round, smooth, deep red roots with sweet flavor). See Week 3 for storage and usage information.

GREEN CABBAGE: a sweet green cabbage; cabbage has a good amount of vitamins A & C, calcium, potassium, and magnesium. See Week 8 for usage and storage information.

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

SWEET CORN (Montauk): small, fancy, bicolor kernels on 8” long ears with superior, sweet flavor. Remember to break off the tips of the corn if damaged with the corn borer or the corn earworm. See Week 12 for usage and storage information.

GARLIC: a bulb of several papery white cloves; believed to help in fighting infections, See Week 5 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. You may choose ONE from the following Herbs: Parsley–flat or curly, dark green leaves, Black-stemmed Peppermint–leaves are good as a hot or iced tea, and add a delicious flavor when minced and added to cooked peas, carrots, potatoes, salads, and fresh strawberries, 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, Thyme– tiny green leaves used in meat and vegetable dishes and most casseroles, soups, stews, and medicinal teas, which soothe sore throats, or Oregano–member of the mint family and is similar to marjoram, but not as sweet and more pungent flavor and aroma; good in soups and tomato-based dishes.

SWEET ONIONS (Mars Red): purple-red skinned onion with sweet flavor.

HOT PEPPERS (optional): You may choose from Jalapeño (small and conical pepper, ranging from green to red with medium hot flavor) Korean Red (small, curved, greenish-reddish shape; very hot), Serrano (cylindrical fruit with excellent, very hot flavor), Padron (heirloom pepper famous in Spain; 2 to 3 inch long green/red fruit, which are hot), or Shishito (sweet, mild, slender Japanese chiles about 2 to 4 inches with squarish end; often used in stir-fried dishes, salads, or as a pickled condiment). See Week 10 for storage & usage information.

POBLANO PEPPERS (known as “poblanos” when black- green, but becomes an “ancho” when brick-red and fully dry; popular in Southwestern recipes; heart-shaped fruit, which is mildly pungent with a lightly sweet, medium-hot flavor). See Week 10 for storage & usage information.

SWEET BELL PEPPERS: big, blocky, thick-walled, green-to-red pepper with sweet flesh. See Week 11 for usage and storage information.

POTATOES (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 use: good baked, boiled, roasted or in salads
How to store: Keep unwashed in cool, dark place in paper bag.

RADISHES: You will receive D’Avignon (also called, “French Breakfast”; traditional variety from Southern France; 3-4 inch long root that is part red with a white tip and tapered to a point) or Amethyst (bright purple skin and crisp, mild white flesh). See Week 1 for usage and storage information.

RAPINI: also called “Broccoli Raab”; 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 18 for usage and storage information.

SALAD MIX: You will receive a bag of mixed salad greens—arugula, tatsoi, and baby green and red leaf lettuces. See Week 1 for usage and storage information.

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 and 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: should be spread out in a warm, humid place for about a week to cure. Once cured, store in a cool, dark place like winter squash. *Do not store in plastic or in fridge, unless cooked.

TOMATOES: You may choose from a variety of tomatoes, which may include some of the following: San Marzano, Mountain Magic, Buffalo Ruby Red, Geronimo, or Brandywine. See Week 11 for usage and storage information.

U-PICK FLOWERS (only available on the farm): The flowers are thinning out, but you still may be able to find enough flowers for a 10 stem bouquet to take home as part of your share.

WINTER SQUASH: You may receive Winter Luxury Pie Pumpkin (medium-sized golden russet color with finely netted skin and flesh is very thick, sweet, sugary, and deep golden in color; makes a delicious, velvety pumpkin pie; good keeper for winter storage) or Butternut (light, tan-colored skin; small seed cavities with thick, cylindrical necks; bright orange, moist, sweet flesh; longest storage potential of all squash). See Week 16 for usage and storage information.

ANNOUNCEMENTS

1. ENDING SUMMER CSA DATES: The end is drawing near. This is just a reminder that our summer shares are ending in just a few weeks. That means Oct. 10 (Wed.), Oct. 12 (Fri.), and Oct. 13 (Sat.) are the last distribution days.

2. THANKS FOR COMING TO OUR FALL WORK PARTY AND POTLUCK on Sept. 30. We managed to weed in the herb garden, fill about 6 jars with dried herbs, harvest 100 pounds of potatoes, cleaned/clipped 20 crates of garlic, and gleaned 1 bucket of native plums. All members were able to go home with a squash or a pumpkin and a flower bouquet if they wanted. We also enjoyed many good potluck dishes. We really appreciate getting to know so many of our Tantre Farm community and especially all the ways you all pitched in to help the farm.

3. FROZEN LOCAL FRUIT AND VEGGIES SHARES FROM “LOCAVORIOUS” AVAILABLE: Some of you may have limited freezer space or haven’t had time to preserve as much of the harvest as you would like for winter. Tantre Farm member and Locavorious community freezer owner, Rena Basch, wants to let everyone know that Locavorious provides locally grown, delicious, frozen fruits and vegetables in the winter months, and there are still shares available for winter ’12-‘13. Locavorious members receive 4 deliveries of local frozen fruits and veggies, including Tantre’s Carmen red peppers, green beans, sugar snap peas, and tomatoes. Shares are $210. Contact Rena for more information at rena@locavorious.com or 734-276-5945 or visit www.locavorious.com.

4. LUNASA MARKET (www.lunasa.us): An opportunity exists in our area to continue purchasing Michigan products and supporting Michigan producers (including Tantre Farm) all year long! It’s like an online farmers market. During two shopping windows each month, Lunasa members purchase items online from local producers and pick them up at the Lunasa Warehouse (4175 Whitmore Lake Road Ann Arbor, Michigan). Shopping windows open on Thursday mornings and close at midnight on Saturdays preceding Market Days on two Tuesdays each month. See the website for specific dates and times. For questions please contact Jane Pacheco (jane@lunasa.us).

5. EXTENDED FALL CSA SHARE AVAILABLE FOR 2012: We are offering an Extended Fall CSA Share for $96 for 3 weeks from Oct. 14 through Nov. 3. If you’re interested, please let us know. Registration and payment due by Oct. 13. Non-members are welcome, so encourage others to register now.

6. THANKSGIVING SHARES! We are offering a distribution in November for you to stock up on vegetables before the holiday or for winter storage for $108. This share will be available for pick up only on Nov. 17, the Saturday before Thanksgiving, at the Ann Arbor Farmers’ Market from 7 A.M. until noon or at Tantré Farm from 2-5 P.M. Full payment is needed by Nov. 10. Non-members are welcome, so encourage others to register.

7. PLASTIC OR PAPER GROCERY BAGS NEEDED, if you would like to donate some to the farm or at markets.

INTERESTED IN JOINING OUR SUMMER CSA IN 2013?
If you are able and willing to support Tantré Farm CSA again next summer, we would love to hear from you. Our prices have stayed the same for the past few years, so this year we will need to raise the price a bit to account for rising seed costs, gas prices that keep going up, etc. Shares will be available for $600 (FARM-Wednesdays & Fridays) and $625 (Ann Arbor Farmers’ Market and Washtenaw Food Hub-Wednesdays, Chelsea Farmers’ Market, Community High School and Washtenaw Food Hub-Saturdays) from June through the middle of October. We will be accepting $100 deposits ($25 of that deposit is nonrefundable if you choose to cancel your share) to reserve your share for 2013 starting now. Registration forms and Payment envelopes will be at every distribution site starting this week.

We encourage you to sign up sometime within the next few months, because we are opening up our membership to non members as well at this time. Ideally it would be great if you were able to pay in 2 or 3 installments, but keep in mind that if you pay in $100 amounts each month starting now, you can have your share paid off before the payment deadline on May 1. This works well with automatic payments from your bank, so you don’t forget to send a check. Also, several members actually postdate checks with monthly payments ahead of time, which works very well for us too.

Please ask for a Registration Form at the Distribution Sites, and it will be sent online later this week. We would like to encourage some kind of financial commitment this fall, if you are able, so that we may better plan for next season. Thank you for your continued support this season, and hope you enjoy these last few weeks of bounty.

RECIPES

SWEET POTATO, BROCCOLI, AND TOMATO STEW (from Farmer John’s Cookbook: The Real Dirt on Vegetables by John Peterson) Serves 4.
2 Tbsp. olive oil
1 large onion, sliced
4 cloves garlic, thinly sliced
1- 28 oz. jar stewed tomatoes (or 3 to 4 cups cut up fresh ones)
2 cups cooked or canned garbanzo beans, drained
1 ½ cups chicken or vegetable stock or water
3 medium sweet potatoes (about 1 pound, cubed)
1 medium broccoli or cabbage, cut into large chunks (about 2 cups)
Salt and freshly ground pepper

Heat the oil in a soup pot over medium heat. Add the onion; cook until soft, about 5 minutes. Stir in the garlic and cook for 1 minute. Add the tomatoes, garbanzo beans, stock, and sweet potatoes. Simmer, partially covered, for 15 minutes. Add the broccoli, cover, and simmer until the sweet potatoes and broccoli are tender, about 5 minutes. Season with salt and pepper to taste.

BROCCOLI RAAB WITH LEMON & GARLIC (from COOKS.COM)
1 1/2 lb. broccoli raab (rapini), wash & discard coarse stem ends
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 raab covered in very little water until stems are tender. Sauté garlic in butter over medium heat 3 minutes. Drain the broccoli raab, toss with garlic mixture, parsley, salt and pepper. Garnish with lemon rind.

Tantre Farm CSA Newsletter
WEEK 18
Sept. 23-29, 2012

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.

Keep in mind that the internet is overflowing with information, including pictures of almost everything that we grow. Also, we have two sections on our website to help you identify unfarmiliar produce with color images including descriptions of appearance, taste, nutrition, uses, storage, and seasonal information. You can find this under “CSA Info” on the “Veggie ID” page and also under “Recipes”, the section is called “Produce Information Organized by Plant Part”. We already have some ideas on how to make it easier for you to use (especially an alphabetical tag list of produce), but it’s as good as it gets for this season. Please feel free to pass along any ideas you may have to make it more user friendly.

THIS WEEK’S SHARE

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

GREEN BEANS: You will receive Northeaster (also known as Italian or Romano beans; huge, wide, flat, buttery, 8 inch long pods) or Fortex Green Beans (extra long, stringless, round, dark green pods; tender and delicious). See Week 7 newsletter for storage information.

BEETS (without tops): You will receive Red Ace (round, smooth, deep red roots with sweet flavor). See Week 3 for storage and usage information.

BROCCOLI: deep emerald green, tiny buds that are clustered on top of stout, edible stems; high in vitamins A, C, calcium, potassium, and iron; 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

LACINATO KALE: dark green, noncurled, blistered leaves, but heavily savoyed. See Week 16 for storage and usage information.

SWEET CORN (Montauk): small, fancy, bicolor kernels on 8” long ears with superior, sweet flavor. Remember to break off the tips of the corn if damaged with the corn borer or the corn earworm. See Week 12 for usage and storage information.

EGGPLANT: You will receive Nadia (slender, purplish-black, glossy-like, bell-shaped fruit), Rosa Bianca (an Italian heirloom; round fruit streaked with white and violet), or Orient Express (long, lavender fruit). See Week 15 for storage and usage 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. You may choose ONE from the following Herbs: Parsley –flat, glossy, dark green leaves, Black-stemmed Peppermint–leaves are good as a hot or iced tea, and add a delicious flavor when minced and added to cooked peas, carrots, potatoes, salads, and fresh strawberries, 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) or Cilantro– the flat, delicate, lacy-edged leaves and stems of the coriander plant, which look a lot like flat-leaf parsley, but has a distinctive, almost citrus fragrance that lends itself to highly spiced foods. Store in jar of water.
**NO BASIL THIS WEEK.

HOT PEPPERS (optional): You may choose from Jalapeño (small and conical pepper, ranging from green to red with medium hot flavor) Korean Red (small, curved, greenish-reddish shape; very hot), Serrano (cylindrical fruit with excellent, very hot flavor; considered a chili pepper; usually eaten fresh green not dried), Padron (heirloom pepper famous in Spain; 2 to 3 inch long red fruit, which are hot; serve sautéed in olive oil with a little sea salt, or chop into many other dishes), or Shishito (sweet, mild, slender Japanese chiles about 2 to 4 inches with squarish end; often used in stir-fried dishes, salads, or as a pickled condiment). See Week 10 for storage & usage information.

SWEET BELL PEPPERS: You will receive Green Bell (large blocky green skins with fruity, sweet flavor) or Red Knight Bell (big, blocky, thick-walled, green-to-red pepper with sweet flesh). See Week 11 for usage and storage information.

POTATOES: You will receive 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) or All Blue (an heirloom potato with deep blue skin and flesh; moist texture; perfect in salads, baked, or boiled) *Interesting note: Most blue fleshed cultivars contain 90 times more antioxidants than white tubers, and the antioxidants in potato tubers are enhanced by cooking them. See Week 8 on storage information.

RADISHES (D’Avignon): also called, “French Breakfast”; traditional variety from Southern France; 3-4 inch long root that is part red with a white tip and tapered to a point). See Week 1 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 rapini with water, oil pan, add garlic and brown. Add 1 cup of water. Put in rapini, season to taste. (Lemon may be used if desired.) Cover pan and steam for thirty minutes. Pepperoni or sausage may be added to rapini after it is fully cooked.
How to store: wrap in dampened cloth in plastic bag for up to 1 week.

TOMATOES: You may choose from a variety of tomatoes, which may include some of the following: San Marzano (early, large classic Italian roma tomato; meaty flesh makes for good sauce and paste), Buffalo Ruby Red (long popular, Dutch beefsteak, red tomato; good for slicing), Geronimo (newer variety but already one of the most widely used beefsteak varieties; fruits are very large, firm, nice red color and good taste.), Green Zebra (ripe as a green fruit with a yellow blush and darker green stripes; delicious, tangy salad tomato; beautiful sliced into wedges for salads), or Brandywine (large, heirloom, beefsteak tomato–often over 1 lb.–with a deep pink skin and smooth red flesh; known as one of the best-tasting tomatoes). See Week 11 for usage and storage information.

U-PICK FLOWERS (only available on the farm): A bouquet per household of up to 15 stems will be part of your share. Bring a vase or jar for the ride home, if needed.

WINTER SQUASH: You will receive 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) or Butternut (light, tan-colored skin; small seed cavities with thick, cylindrical necks; bright orange, moist, sweet flesh; longest storage potential of all squash). See Week 16 for usage and storage information.

ANNOUNCEMENTS

1. MISSING PICK UP DAYS: Please keep in mind if you miss your pick up day, it is extremely helpful to make contact with us that day or the next for picking up your share at the farm anytime the following day. After that it will be too late.

2. FALL WORK PARTY/END-OF SEASON POTLUCK will be this Sunday, Sept. 30, between 1-4 P.M. Our end-of-season potluck will also be at this time, so please bring an hors d’oeuvre, snack, or refreshment to pass. Members are invited to bring family and friends to help harvest squash, pumpkins, and potatoes before the first frost. You may also come just to enjoy the farm and walk around to see the produce and the animals, or just eat at the potluck around 3 or 4 P.M. We also will have sit-down activities, such as onion or garlic cleaning or dried bean shelling. Lots of kid-friendly activities, such as wagon rides, feeding animals, and bubbles. All who come will be able to take something home with them, such as a pumpkin or a winter squash. Please dress appropriately for the weather, since it will be scheduled rain or shine.

3. EXTENDED FALL CSA SHARE AVAILABLE FOR 2012: We are offering an Extended Fall CSA Share for $96 for 3 weeks from Oct. 14 through Nov. 3. Registration forms were attached to a more detailed email notice this week, and also will be available at every distribution site for the rest of the season. If you’re interested you can return your registration form by e-mail, send it in the mail, or put it in the labeled envelope at the distribution sites. Registration and payment due by Oct. 13. Non-members are welcome, so encourage others to register now. **Chelsea Farmers Market will not have a distribution on Saturdays though for the Fall Shares. The other distribution sites and days are the same.

4. THANKSGIVING SHARES! We are offering a distribution in November for you to stock up on vegetables before the holiday or for winter storage for $108. This share will be available for pick up only on Nov. 17, the Saturday before Thanksgiving, at the Ann Arbor Farmers’ Market from 7 A.M. until noon or at Tantré Farm from 2-5 P.M. A $50 deposit can reserve your share, but full payment is needed by Nov. 10. All forms were attached to a more detailed email notice this week, and also will be available at every distribution site. Non-members are welcome, so encourage others to register.

5. HARVEST AT THE FARM: Please call ahead if you plan to u-pick or pick up on other days besides Wed. and Fri., so we can make sure someone is around to help you.
Already-Picked Tomatoes–Members– $0.75/lb. Non-members–$1/lb.
U-pick Kale–$0.50/lb Easy to freeze or put into other dishes
U-pick Fresh Flowers– You may pick 1 bouquet of up to 20 stems per household as part of your share. Extra bouquet: $4

6. 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. (new time)
Chelsea Farmers’ Market (Sat.)–8 A.M. to 12 P.M.

RECIPES

RAPINI WITH SPAGHETTI (The Victory Garden Cookbook by Marian Morash)
1 bunch rapini (broccoli raab)
1 sweet bell pepper (optional), thinly sliced
1/2 lb. spaghetti
1tbsp. chopped garlic
6 tbsp. olive oil
2 cups water or chicken stock
2 tbsp. butter
Salt and freshly ground pepper
Parmesan cheese

Wash and peel broccoli raab, and cut into 2 3 inch pieces; set aside. Break spaghetti into 2 3 inch pieces. In a large sauté pan, cook garlic in oil for 1 minute. Add pepper slices, cook slightly, and stir in raab, spaghetti, and water or stock. Cover and cook over medium heat, stirring frequently, for approximately 10 minutes, adding additional water if necessary. When broccoli raab is tender, and spaghetti cooked, remove the cover, reduce any pan liquids, and stir in butter. Season to taste and serve with Parmesan cheese. Serves 4.

CARAWAY-FLECKED QUINOA WITH PURPLE POTATOES (by Lorna Sass, 2008) Serves 4 to 6.
1/2 pound purple potatoes, scrubbed and trimmed (no need to peel)
2 tablespoons olive oil
1 medium red onion, finely chopped
2 cloves garlic, minced
1 teaspoon caraway seeds
1 3/4 cups vegetable broth or water
1 cup quinoa
1/2 teaspoon salt, or to taste

Cut the potatoes into matchsticks about 1-inch long and 1/4-inch thick. In a heavy, 3-quart saucepan, heat 1 tablespoon of the oil over medium-high heat. Add the onions, garlic, and caraway seeds. Cook, stirring frequently, until the onions are limp and begin to brown, 3 to 5 minutes. Add the broth and salt (use less if broth is salted), and bring to a boil. Stir in the quinoa and potatoes. Cover and reduce the heat to medium. Cook until the potatoes are tender and the quinoa is translucent, 13 to 15 minutes. Stir in the remaining tablespoon of olive oil and more salt, if needed. Serve warm or at room temperature.

RECIPE FOR BAKED STUFFED POTATO (from www.potato.ie)
6-8 largish Potatoes (Kerr’s Pinks)
4oz Bacon
1 Onion
Butter or Margarine
Parsley
4oz Cheddar Cheese

Bake potatoes. When cooked, allow to sit for about 3 minutes. Cut off top, scoop out potatoes, mash and mix with cooked bacon, chopped onion, butter and parsley. Season and fill the potato shell. Cover with grated cheese. Bake in a hot oven for 15 minutes. Serve and enjoy!

Tantre Farm CSA Newsletter
WEEK 16
Sept. 9-15, 2012

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.

Keep in mind that the internet is overflowing with information, including pictures of almost everything that we grow. Also, we have two sections on our website to help you identify unfarmiliar produce with color images including descriptions of appearance, taste, nutrition, uses, storage, and seasonal information. You can find this under “CSA Info” on the “Veggie ID” page and also under “Recipes”, the section is called “Produce Information Organized by Plant Part”. We already have some ideas on how to make it easier for you to use (especially an alphabetical tag list of produce), but it’s as good as it gets for this season. Please feel free to pass along any ideas you may have to make it more user friendly.

THIS WEEK’S SHARE

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

FLAT BEANS: You will receive Northeaster (also known as Italian or Romano beans; huge, wide, flat, buttery, 8 inch long pods with delicious, rich, sweet flavor; they are good sources of fiber and vitamin C. Serve them with beef, lamb, seafood or poultry, or as a healthy appetizer, together with other seasonal vegetables. Sauté with olive oil and garlic for a quick and easy side dish.) See Week 7 newsletter for storage information.

BEETS (without tops): You will receive Red Ace (round, smooth, deep red roots with sweet flavor) or Forono (cylindrical, deep purple root; chefs like this one for even slicing for cooking, pickling, and processing with little waste) or Chioggia (pink-striped stems; root has cherry red, candy-striped flesh and has a sweet flavor). See Week 3 for storage and usage information.

SWEET CORN (Montauk): small, fancy, bicolor kernels on 8” long ears with superior, sweet flavor. Remember to break off the tips of the corn if damaged with the corn borer or the corn earworm. See Week 12 for usage and storage information.

GARLIC: a bulb of several papery white cloves; believed to help in fighting infections, See Week 5 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. You may choose ONE from the following 4 Herbs:
Parsley –flat, glossy, dark green leaves, 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 in making sausages, stews, breads, and teas; enhances meats, vegetables, salads, pickles, and cheese, Spearmint– leaves are bright green with mild flavor and fragrance; used in both sweet and savory dishes and in alcoholic drinks, such as Mint Juleps or Mojitoes; good as a hot or iced tea, or Dill– feathery green leaves that go well with fish, potatoes, beets, carrots, and yogurt sauces; considered a good luck symbol by early Romans.
**NO BASIL THIS WEEK.

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

KOHLRABI: delicious cabbage-flavored bulbs that grow above ground; purple or green skin and crisp, apple-white flesh tubers and leaves. See Week 6 for usage and storage information.

ONIONS (Big Daddy): Spanish type yellow onion, delicately textured flesh is superb raw, and makes magnificent French onion soup; may last 8-10 months in storage. See Week 8 for usage and storage information.

HOT PEPPERS (optional): You may choose from Jalapeño (small and conical pepper, ranging from green to red with medium hot flavor) Korean Red (small, curved, greenish-reddish shape; very hot), Serrano (cylindrical fruit with excellent, very hot flavor; considered a chili pepper; usually eaten fresh green not dried), Padron (heirloom pepper famous in Spain; 2 to 3 inch long red fruit, which are hot; serve sautéed in olive oil with a little sea salt, or chop into many other dishes), or Shishito (sweet, mild, slender Japanese chiles about 2 to 4 inches with squarish end; often used in stir-fried dishes, salads, or as a pickled condiment). See Week 10 for storage & usage information.

POBLANO PEPPERS: You will receive about 3 of these hot peppers, known as “poblanos” when black- green; popular in Southwestern recipes; heart-shaped fruit, which is mildly pungent with a lightly sweet, medium-hot flavor). See Hot Pepper storage and usage information.

SWEET RED PEPPERS: You will receive 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 11 for usage and storage information.

POTATOES: You will receive Colorado Rose (large, oval, smooth, rose-red-skinned tubers with white flesh; all purpose potato; great roasted with rosemary or sage or in potato salad). See Week 8 on storage information.

RADISHES (Amethyst): bright purple skin and crisp, mild white flesh. See Week 1 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). See Week 5 for usage and storage information.

SWEET POTATO LEAVES & STEMS: Leaves are variable in shape, size, and color but more or less heart-shaped and green with purple markings; commonly used in African and Asian cooking with a mild, but dense flavor, which stand up very well to cooking, maintaining their dark green color and a pleasantly easy texture; good source of vitamins A and C. *Please refer to this week’s feature article for more information on sweet potato leaves.
How to use: traditionally cooked just like spinach, with a little meat or fish and served over rice; also can be eaten raw in salads or steamed.
How to store: refrigerate in a plastic bag for a few days.

TOMATOES: You may choose from a variety of tomatoes, which will include the following: San Marzano (early, large classic Italian roma tomato; delicious, balanced acidic flavor and meaty flesh makes for good sauce and paste) or Mountain Magic (bright red, round tomatoes with very sweet flavor; excellent in salads). See Week 11 for usage and storage information.

U-PICK FLOWERS (only available on the farm): A bouquet per household of up to 15 stems will be part of your share. This means that if you are splitting a share, each household can pick a bouquet.

U-PICK RASPBERRIES (only available on the farm): 1 pint is available as part of your share this week, only if you are able to come out to the farm and pick it yourself.

WINTER SQUASH: You will receive Acorn (small, green ribbed squash with pale yellow flesh; great stuffed with rice, breading, or soups).
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 chunks to soups.
How to store: Keep for several months (depending on the variety) in a dry, moderately warm (50-60 degrees), but not freezing location with 60-75% humidity; will also store at room temperature.

ANNOUNCEMENTS
1. VACATIONS or OUT OF TOWN: Please remember to contact us preferably a week in advance, but at least by Sunday to make changes in pick up days or locations.

2. EXTENDED FALL CSA SHARE AVAILABLE FOR 2012: We are offering an Extended Fall CSA Share for $96 for 3 weeks from Oct. 14 through Nov. 3. All forms will be attached to a more detailed email notice this week, and also will be available at every distribution site. If you’re interested you can return your registration form by e-mail, send it in the mail, or put it in the labeled envelope at the distribution sites. Registration and payment due by Oct. 13. Non-members are welcome, so encourage others to register now. **Chelsea Farmers Market will not have a distribution on Saturdays though for the Fall Shares. The other distribution sites and days are the same.

3. THANKSGIVING SHARES! We are offering a distribution in November for you to stock up on vegetables before the holiday or for winter storage for $108. This share will be available for pick up only on Nov. 17, the Saturday before Thanksgiving, at the Ann Arbor Farmers’ Market from 7 A.M. until noon or at Tantré Farm from 2-5 P.M. A $50 deposit can reserve your share, but full payment is needed by Nov. 10. All forms will be attached to a more detailed email notice this week, and also will be available at every distribution site. Non-members are welcome, so encourage others to register.

4. HARVEST AT THE FARM: Please call ahead if you plan to u-pick or pick up on other days besides Wed. and Fri., so we can make sure someone is around to help you.
Already-Picked Tomatoes–Members– $0.75/lb. Non-members–$1/lb.
U-pick Golden/Red Raspberries—1 pint free. Extra $4/pint
U-pick Fresh Flowers– You may pick 1 bouquet of up to 15 stems per household as part of your share. Extra bouquet: $4

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.

ANOTHER NUTRITIOUS GREEN TO TRY: SWEET POTATO LEAVES
Sweet potatoes are not yams. They are a member of the morning glory family, a family with beautiful trailing vines that hug the ground. Sweet potatoes are one of only a few cultivated vegetable crops that originated in the Americas. They are said to be native to Central America and are one of the oldest vegetables known to man.

The sweet potato is one of the world’s most cultivated crops, and now is grown all over the world, but especially in Asia and the Pacific. China is the largest grower of sweet potatoes, providing about 80% of the world’s supply. The leaves are good forage for domestic animals, and also are high in protein and calcium. Chinese herbalist lore says that the leaves can improve the respiratory and renal system function. According to new research from the University of Arkansas, sweet potato leaves are chock-full of disease-fighting antioxidants as well. In total, they contain 15 different compounds that could help prevent heart disease, diabetes, infection and some types of cancer.

Although usually the roots are eaten, young leaves and the tips of vines can be harvested, washed, and boiled as a green vegetable or added to stir-fries. Separating the leaves from stems for some bunches of leaves can be a tedious chore, so some people may use scissors or stack the leaves in a pile and slice through all at once next to the stem with a knife. If the stem is not too woody, it can also be tossed into a stir fry, steamed along with the leaves, used in soups, and of course, eaten raw in salads or sandwiches. Sweet potato leaves are a staple green in third world countries, and many recipes can be found online.

We enjoy many varieties, textures, and flavors of greens in our share box. The sweet potato leaves are just another variation of our rich, diverse consumption of greens. Hope you enjoy the simple nourishment and unique flavors of these sweet potato tops.

RECIPES

SWEET POTATO TOPS A LA KUWAGO (from www.happycow.net)
dash of Asafetida (a Persian spice, which can be replaced with 2 cloves minced garlic or 4 Tbsp. minced leek)
1 Tbsp. of Olive Oil
1 Tsp. of Mustard Seeds
4 potatoes, peeled and diced into ½ inch squares
4 large Tomatoes, diced finely or 1 small can crushed tomatoes
3 cups of Water, Vegetable Stock or Rice Washing
1 large bunch of Sweet Potato Tops, hard stems removed & washed
Dash of Cumin Powder
Sea Salt to taste

In a deep pot, heat the oil and add the mustard seeds. Fry them until they start to pop. Add the asafetida (or garlic). Add the cumin. Add the potatoes and stir fry them until the outer parts start to change color. Add and sauté the tomatoes until they become tender. Add the water and allow it to boil. Add your sea salt. Add the Sweet potato tops. Continue to boil, around 5 minutes, until the potatoes are tender enough, mixing them once or twice to ensure that all the ingredients are cooked evenly. Serve warm.

Tantre Farm CSA Newsletter
WEEK 14
Aug. 26-Sept. 1, 2012

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.

THIS WEEK’S SHARE

GREEN or YELLOW BEANS: You will receive Maxibel French Fillet (very slender green bean with firm texture and good taste) or Rocdor (long, slender, yellow bean; meaty, firm texture and no watery taste).
See Week 7 newsletter for usage and storage information.

RED ACE BEETS: round, smooth, deep red roots with sweet flavor. May be with or without greens. See Week 3 for storage and usage information.

GARLIC: a bulb of several papery white cloves; believed to help in fighting infections, See Week 5 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. You may choose ONE from the following 4 Herbs:
1. Sage–an herb with long, narrow, grayish-green leaves; a musky aroma and a warm and spicy taste; used in making sausages, stews, breads, and teas; enhances meats, vegetables, salads, pickles, and cheese.
2. 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.
3. 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.
4. Thyme– tiny green leaves used in meat and vegetable dishes and most casseroles, soups, stews, and medicinal teas, which soothe sore throats.
*Basil—You will receive Genovese (traditional sweet, green leaf) or Purple Opal (rich, dark purple leaf; very mild flavor, best fresh) or Lemon (narrow, light green leaf with lemon scent and citrus flavor). We supply it with root attached, so it will last longer when stored in a jar, vase, or glass of water on your counter or table top.

U-PICK FLOWERS (only available on the farm): A bouquet per household of up to 15 stems will be part of your share. See “Announcements” for more details.

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

KOHLRABI: delicious cabbage-flavored bulbs that grow above ground; purple or green skin and crisp, apple-white flesh tubers and leaves. See Week 6 for usage and storage information.

LETTUCE: You will receive Red Cherokee (red, thick, crisp, dark red leaves with good flavor) or French Crisp/Batavia (very crisp, like Romaine or Iceberg lettuce, sweet and juicy without bitterness.). See Week 1 for usage and storage information.

MUSHROOMS (SHIITAKE): You will receive Shiitake Mushrooms (flower-like cracking pattern on brown cap; edible mushroom native to East Asia; good in sandwiches and cooked—see recipe in newsletter; many medicinal qualities too; grown on thousands of logs in our woods) or Golden Oyster (golden oyster-shaped cap with a mild, anise, earthy odor). See Week 13 newsletter for usage and storage information.

OKRA: We only have a small sampling of this traditionally Southern plant—Clemson (Light green pods with 5-8 points and a tapered, oblong shape.) or Carmine (Stout, 5-pointed pods, which are deep red when small, then fading to a lighter red/pink with a tapered, oblong shape); contains fair amounts of vitamin A and C.
How to use: Fried okra is a delicious Southern staple in gumbo; also fine stir-fried, braised, baked, or in soups. Known for both its ability to thicken any liquid and its flavor.
How to store: refrigerate okra in a plastic bag for up to 3 days

SWEET ONIONS (Ailsa Craig Exhibition): a huge, sweet, mild, yellow-skinned, heirloom onion that is well known by British gardeners who grow show-size onions. See Week 8 for usage and storage information.

HOT PEPPERS (optional): You may choose from Jalapeño (small and conical pepper, ranging from green to red with medium hot flavor) Korean Red (small, curved, greenish-reddish shape; very hot), or Serrano (cylindrical fruit with excellent, very hot flavor; considered a chili pepper; usually eaten fresh green not dried). See Week 10 for storage & usage information.

SWEET RED PEPPERS: You will receive 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 11 for usage and storage information.

POTATOES: You will receive Purple Viking (deep purple skin dappled with pink splashes and stripes; flesh is bright white and creamy-good, good for baking and mashes perfectly). See Week 8 on 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). See Week 5 for usage and storage information.

SWISS CHARD (Rainbow Mix): close relative of garden beets; multi-colored, large veined, semi-crinkly, dark green leaves. See Week 6 for usage and storage information.

TOMATOES: You may choose from the following slicers: Brandywine (heirloom tomato with deep pink skin and smooth, red flesh; delicious flavor and large fruit), Rose (deep pink, heirloom, medium-sized tomato, which is meaty and flavorful), Japanese Black Trifele (unusual pear-shaped, heirloom tomato with burgundy, greenish color and excellent, rich flavor). Buffalo Ruby Red (long popular, Dutch beefsteak, red tomato; good for slicing), Geronimo (newer variety but already one of the most widely used beefsteak varieties; fruits are very large, firm, nice red color and good taste.), and the unusual, but tasty Green Zebra (ripe as a green fruit with a yellow blush and darker green stripes; delicious, tangy salad tomato; beautiful sliced into wedges for salads). See Week 11 for usage and storage information.

ANNOUNCEMENTS
1. VACATIONS or OUT OF TOWN: Please remember to contact us preferably a week in advance, but at least by Sunday to make changes in pick up days or locations. If you can not pick up your box for some reason this Labor Day weekend, please have the courtesy to make some kind of contact with us and let us know.

2. KID FARM DAY will be on Wed., Aug. 29, from 9 AM until noon. At this point, there are 5 spaces still available, so contact us by 10 PM tonight, if still interested. Advance registration is required with a small fee of around $1 to $3 per kid. Please register by e-mail to tantrefarm@hotmail.com or by sign up at the distribution sites with Names and Ages of children, Name of Adult attending, Phone Number, and E-Mail Address. More information will be coming about this event to each participant by email before the end of the day.

3. TOMATO PRESERVING WORKSHOP at Tantre Farm: This workshop is scheduled for Saturday, Sept. 1, from 3 to 6 P.M. Kristen Uthus (Tantré Farm worker–2002) will teach mostly how to can tomatoes, but also some information will be on dehydrating and freezing them. There will be active participation and “take-home” samples for those attending. Plan on bringing a quart size canning jar. Please register with your Name, Phone Number, and E-mail Address in the body of the email to us. There will be a small $5 fee for materials. Bulk tomatoes will be available for you to buy.

4. HARVEST AT THE FARM: Please call ahead if you plan to u-pick or pick up on other days besides Farm Distribution Days (Wed. and Fri.), so we can make sure someone is around to help you. There are also some “already picked” options.
Already-Picked Tomatoes–Members– $0.75/lb. Non members–$1/lb. We have a limited supply of romas, but LOTS of other sauce and heirloom varieties. Excellent time for canning, dehydrating, and freezing!
U-pick Green Beans—$1/lb. Easy to freeze & can.
U-pick Red Ace Beets—$1/lb. Excellent pickled & frozen.
U-pick Fresh Flowers– You may pick 1 bouquet of up to 15 stems per household as part of your share. You are invited to donate a $1 or more for seeds and labor.

5. WEEDING HELP NEEDED: Please contact us, if you are able to help. Lots of weeds after all these wonderful rains!

6. PLASTIC OR PAPER GROCERY BAGS NEEDED, if you would like to donate some to the farm or at markets. We are running very low.

7. 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. (new time)
Chelsea Farmers’ Market (Sat.)–8 A.M. to 12 P.M.

PRESERVING FOOD BY CANNING
(adapted from Asparagus to Zucchini: A Guide to Farm-Fresh, Seasonal Produce by MACSAC)

When compared to other methods of home food preservation, canning foods falls somewhere in the middle with regard to cost and vitamin loss. However, it can take a bit of time for preparation, canning, and clean up. Also, products canned incorrectly can harbor dangerous microorganisms or disease-causing spores. This should not be a problem, if guidelines and proper procedures are followed.

Many different techniques are used for canning, but listed below are two different canning methods. You will need to consult other canning or preserving resources for more specific details. See preserving resources listed in “A to Z Cookbook”.

Water bath canning for high acid foods: This is the method used for most fruits, high-acid tomato varieties and some salsa recipes. The water bath method involves submersing the canning jars in boiling water for specific amounts of time. This kills microorganisms and creates a seal. First of all, you will need a large pot with a tight fitting lid. The pot must be large enough, so that the level of the boiling water can be 2 inches above the top of the canning jars and must have some sort of rack on the bottom, so the jars are not in direct contact with the bottom of the pot. Canning rings can also be used to line the bottom, if needed. The second item that is necessary will be canning jars. Just be sure they are free of cracks and nicks on the lip of the jar. Next you will need lids for the canning jars. These are small disks that fit on top of the jar. You will also need rings that screw on the jar and hold the lid in place. Finally, you should have a jar lifter or canning tongs to remove the jars from the boiling water.

Pressure canning for low-acid foods: Pressure canning is necessary for low-acid vegetables. In order to make low-acid foods safe, the clostridium botulinum bacteria spores must be destroyed by making the foods reach 240 degrees Fahrenheit. This temperature is achieved by using pressure in a pressure canner. This type of canning uses most of the same equipment as in the water bath method, except that a pressure canner is used instead of a large pot. These are available with either a dial or weighted gauge for indicating when the jars have reached the necessary pressure.

RECIPES

STIR-FRIED KOHLRABI (The Goodness of Potatoes and Root Vegetables)
3 kohlrabi, peeled
3 medium carrots
4 Tbs. peanut oil
3 cloves garlic, peeled and thinly sliced
3 green onions, sliced
1-2 fresh chili peppers (serrano hot pepper), sliced
1/2 c. water
salt
4 Tbs. oyster sauce (optional)

Slice kohlrabi and diagonally into thin, elongated ovals. Heat peanut oil in wok or large, heavy skillet; when it begins to smoke, toss in garlic and ginger. Stir once, then add kohlrabi and carrots; toss and cook 2 minutes. Add green onions and chilies; stir-fry 1 minute, then pour in 1/2 cup water. Cover, reduce heat and cook 5 minutes. Remove cover and toss in a little salt and the oyster sauce, if using. Serves 4.