TANTRÉ FARM CSA NEWSLETTER
“Extended Fall CSA Share”
WEEK 1
Oct. 16-22, 2011

THIS WEEK’S SHARE
We usually try to give you a pretty accurate listing of the produce in your box, but since the newsletter is published before the harvest, sometimes we may substitute some vegetables for others.

FRESH SHELLING BEANS (Tongue of Fire): Italian heirloom shelling beans are large, round, and cream with red streaks and stringless, red-streaked green pods with a nutty flavor and creamy texture when cooked; can be substituted for Cannellini, Great Northern, or Pinto beans.
How to use: can be eaten fresh, frozen, or canned; excellent sautéed with garlic or added to soups–eat the fresh-shelled beans, not the pods; steam or boil for 10 min. or so until tender.
How to store: refrigerate fresh beans in a tightly covered container for up to 5 days.

BROCCOLI: deep emerald green, tiny buds that are clustered on top of stout, edible stems.
How to use: steam, stir-fry, roasted, or chop raw into salads
How to store: refrigerate for up to 1 week or more

CARROTS (Sugarsnax): smooth, uniform, 9-inch tapered roots that are tender and sweet.
How to use: 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–greens are great in Carrot Top Soup recipe, which can be found on our website!

CAULIFLOWER (Amazing): medium-sized, white heads with domed, solid curds.
How to use: Raw for salads and dips, steamed, sautéed, or roasted.
How to store: Sweetest and best when used within a week when stored in the refrigerator, but can last up to 2 weeks.
How to freeze: Blanch 2-4 minutes, rinse under cold water, drain and dry, pack into freezer bags.

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

LETTUCE MIX: 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.

HOT PEPPERS: You will receive Poblano (known as “poblanos” when black-green and popular in Southwestern recipes; heart-shaped fruit, which is mildly pungent with a lightly sweet, medium-hot flavor) or Serrano (cylindrical fruit with excellent, very hot flavor; usually eaten fresh green in sauces, condiments, or as a key ingredient in fiery Mexican dishes).
How to use: Handle hot peppers with gloves, and cut on glass plate. Often roasted, chopped, and used to season corn bread and cheese dishes; good for stuffed appetizers, jams, salsa, and pickles.
How to store: For fresh peppers, store in refrigerator. For drying peppers, place string through the stems and hang in cool, dry, well-ventilated spot.

SWEET RED PEPPERS: You will receive Apple Pimento (cylindrical, lobed-end fruits with mild, juicy, sweet flesh).
How to use: eat raw for best nutrient retention, but also added to soups, stews, omelets, quiches, stir-fries, etc.
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.

POTATOES: You may choose from Cranberry Red (an heirloom potato with bright red skin covering rosy flesh; smooth, moist texture ideal for boiling, roasting, or sautéing) and Yukon Gold (yellowish brown skin with yellow dry flesh and pink eyes; long storage and good tasting; perfect baked, boiled, mashed or fried)
How to store: Keep unwashed in cool, dark place in paper bag; ideal temperature is 38-40 degrees with 80-90% humidity, but no condensation. 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.

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.

SWEET POTATOES (Beauregard Sweet Potatoes): large, edible root related to the morning-glory family that has dark red-orange skin with a vivid orange, moist, sweet flesh; high in vitamins A & 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, turns black!

TATSOI: an Asian green with small, spoon-shaped, thick, dark-green leaves with tangy, sweet flavor.
How to use: commonly eaten raw in salads and in stir-fries/soups
How to store: refrigerate in plastic bag or wrap in a damp towel.

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/PUMPKIN: You will choose 4 items from:
Acorn (small, green ribbed squash with pale yellow flesh, Buttercup (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), Butternut (light, tan-colored skin; small seed cavities with thick, cylindrical necks; bright orange, moist, sweet flesh),or Pie Pumpkin (bright orange skin with dry, 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. 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 Broccoli—$0.50/lb. Good time for freezing.
U-pick Cauliflower–$1/lb. Good time for freezing.
U-pick Green Beans for $1/lb. Good time for canning and freezing!
U-pick Fresh Flowers– You may pick 1 bouquet of up to 15 stems per household at no charge as part of your share.
U-pick Shelling Beans–$1/lb. Christmas Lima & Black Turtle
U-pick Turnips–$1/lb. White Hakurei & Scarlet Red (Good time for lacto-fermenting.

2. THANKSGIVING SHARE AVAILABLE! We are offering a Thanksgiving share for pick up on Nov. 19, 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 $100 this year. Please request a form at Distribution Sites or call or e-mail us. Full payment needed by Nov. 12 for you to be registered. Non-CSA members are welcome to register.

3. 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.

4. PICK UP TIMES & LOCATIONS REMINDER
Farm on Wed.–10 A.M. to 7 P.M.
Farm on Fri.–2 P.M. to 7 P.M.
Ann Arbor Farmers’ Market (Wed.)–7 A.M. to 12 P.M.
Community High School (Sat.)—7 A.M. to 12 P.M.

PRESERVING ABUNDANCE
By Richard and Deb

Welcome to the Extended Fall CSA Share season! The dynamic tension between the abundant end of summer and the desolate season of winter brings forth the most tender, sweet vegetation of any part of the year. This year’s fall season is particularly verdant perhaps due to the hurricane-induced rains of September and the Indian summer of October. The cauliflower and broccoli are especially robust. The turnips and radishes are tender and sweet with full, edible greens along with the tatsoi, spinach, lettuces, kale. In our cold storage we have stockpiled a lot of sweet potatoes, onions, garlic, squash, potatoes, shelling beans, and even a bit of the red peppers for awhile.

In northern temperate climates from east to west, traditionally many cultures have stored late season vegetables by way of root cellaring, pickling, drying, canning, and freezing in order to preserve minerals, dietary fibers, and vitamins for the lean and chaste winter months ahead. It’s the time at the end of a season to preserve the best and the last of the season’s vegetables in a very simple, sustainable way. We harvest right at the peak of the vegetable’s maturity, and then store them for the shortest amount of time until winter. This is our perfect food moment to fatten up our food caches for the winter. If you want to freeze broccoli or cauliflower, this is the time to do it. We are loaded with abundance, so if you want to come and u-pick, come and get it! It’s time for making soup, sauerkraut, and kimchi. There is no more satisfying or thoughtful experience than to lay up a pantry of hearty, winter survival food.

The best balance can be found in embracing the cold of winter and preserving the abundance of the fall. Please feel free to come out to the farm to embrace the vegetables and the season with us and u-pick some veggies.

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 red pepper, chopped
1 Tbs. tamari
3 cups stock or water
2 cups chopped, peeled winter squash, sweet potato, or pumpkin
1 15-oz can garbanzo beans (2 cups shelled Tongue of Fire 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 TATSOI or KALE or SPINACH.

Tantre Farm CSA Newsletter
WEEK 20
Oct. 9-15, 2011

THIS WEEK’S SHARE
We usually try to give you a pretty accurate listing of the produce in your box, but since the newsletter is published before the harvest, sometimes we may substitute some vegetables for others.

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

GREEN BEANS (Jade): long, slender, deep green bean. See Week 7 newsletter for storage & usage information.

BROCCOLI: deep emerald green, tiny buds that are clustered on top of stout, edible stems. See Week 7 for storage & usage information.

CARROTS (Chantenay): shorter than other cultivars, but have greater girth with broad shoulders and taper towards a blunt, rounded tip. See Week 9 for storage and usage information.

GARLIC: a bulb of several papery white cloves. See Week 9 for storage & usage information.

FRESH HERBS: You may choose ONE from the following 3 Herbs: Parsley (flat, glossy, dark green leaves), French Sorrel (slightly tart, lemon-flavored green; excellent for salads, soups, and sauces), Chives (mild, onion-flavored herb with long, slender, hollow leaves).

BABY LETTUCE MIX: Red and Green Romaine, and other Red/Green Leaf lettuces. See Week 16 for storage and usage information.

MUSHROOMS(Shiitake): flower-like cracking pattern on brown cap; edible mushroom native to East Asia. See Week 11 newsletter for storage and usage information.

SWEET ONIONS (Yellow Spanish): a sweet, mild flavored onion with a yellow skin. See Week 8 for storage & usage information

POTATOES (Red Dakota): red potato with white flesh that is good for baking, boiling, or frying. See Week 10 for storage & usage 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 (just starting to get buds now). See Week 17 newsletter for storage & usage information.

U-PICK DRIED SHELLING BEANS (only available on the farm): Since we won’t have enough time to pick these beans for you, we’re inviting you to come out to the farm sometime this week to pick 2 quarts of your own dried beans from a variety of heirloom options such as the following: Christmas Limas (beautiful burgundy markings on a Lima bean shape, but when cooked has the texture of baked potatoes and the flavor of chestnuts; originally from Peru and also known as “Pope’s Beans” or “Chestnut Lima”; excellent in a chile sauce or curry or simply be enjoyed with a drizzle of olive oil and a few grates of dry goat cheese), Cannellini (white outer skin with nutty flavor when cooked; nutrient-loaded bean with high fiber content; goes well in soups and fresh salads.), or Black Turtle (black bean with dense, meaty texture; commonly used in Latin American cuisine and good in spicy soups, stews, and refrying). Extra dried beans can be harvested as well for $2/lb.

U-PICK FLOWERS (only available on the farm): A bouquet per household of up to 15 stems will be part of your share, but whenever possible if you can donate $1 or more that will help to pay for some seed and labor costs.

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. More pints are available for u-pick as well for $3/pint.

SPINACH: large, crisp, dark green leaf; delicious flavor when juiced. See Week 1 newsletter for storage & usage 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 & C. See Week 18 for storage and usage 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. See Week 18 for storage and usage information.

WINTER SQUASH/PUMPKINS: You will choose 4 squash or pumpkins from Carnival (a multicolor Sweet Dumpling with colorful patches and flecks of dark and light green, orange, and yellow; sweet flesh and edible skin), Confection Kabocha (gray, flattened, buttercup-size fruits; dry taste directly after harvest, but outstanding sweetness and texture after curing for a few weeks; good for long storage), 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), and Baby Bear Pie Pumpkin (unique size and shape, and is often called “the perfect mini pumpkin” by growers; deep orange, 1 1/2-2 1/2-lb. fruits are about half the size of a normal pie pumpkin.). See Week 18 for storage and usage information.

ANNOUNCEMENTS

1. LAST WEEK OF THE SUMMER CSA: This is just a reminder that our summer shares are ENDING THIS WEEK! That means Oct. 12 (Wed.), Oct. 14 (Fri.), and Oct. 15 (Sat.) are the last distribution days.

2. “TASTE OF TANTRÉ” AT ZINGERMAN’S on FOURTH: Join our Tantré Farm crew at Zingerman’s new events space, Zingerman’s on Fourth, on Thursday, Oct. 20 at 7 p.m. for a ZingFeast Dinner featuring Tantré Farm produce. Chef Rodger Bowser will be sculpting our farm’s produce into scrumptious dishes again this year. This is a delicious meal for $50/person or $60 with beer. Call early 734-663-3400 to reserve a space, since this event usually is sold out.

3. 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 Broccoli Florets—$0.50/lb. Good time for freezing.
U-pick Raspberries—1 pint free with your share, and $3/pint for additional pints. *Easy to freeze on cookie sheets.
U-pick Fresh Flowers– You may pick 1 bouquet of up to 15 stems per household at no charge as part of your share.
Already-Picked Green Beans for $1.50/lb. or U-pick Beans for $1/lb. Good time for canning and freezing!

4. MISSING BOXES, BERRY CONTAINERS, & RUBBER BANDS! Please return any forgotten items from the farm, so that we can reuse them. Also check Lost and Found at farm!

5. BRING BAGS! Please bring bags (cloth for yourself or plastic and paper to share with others), a cooler, or other containers to receive your produce this last week.

6. EXTENDED FALL CSA SHARE AVAILABLE FOR 2011: We are offering an Extended Fall CSA Share again for $90 for 3 weeks from Oct. 16 through Nov. 5. Registration and payment due by Oct. 15.

7. THANKSGIVING SHARES! We are offering a distribution in November for you to stock up on vegetables before the holiday or for winter storage for $100. This share will be available for pick up on Nov. 19, 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. Registration and payment needed by Nov. 12.

8. INTERESTED IN JOINING OUR CSA IN 2012? Shares for current members will be available for $575 (Farm) and $600 (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 2012 starting now until the end of December. Please ask for a registration form at the distribution sites if needed, or it can be sent online and through the mail.

9. TANTRÉ FARM ELECTRONIC CSA SURVEY will be coming soon by e-mail. Please take the time to fill this out, even if you are splitting a share. It actually shouldn’t take more than 10 or 15 minutes. We would like to hear any suggestions and comments, so that we may make improvements for next year, if we are able.

10. 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 join. If you need a share partner and can’t find one on your own, please let us know so that we can help, if possible. Also, keep in mind that even if you are still looking for a share partner, and for sure want to join for next year, you probably should reserve your membership by making a $100 deposit for 2012 with your name as the contact person. We’ll be sure and match you with someone.

MONTAGE OF MEMORIES
Sadly for some this week marks the end of our Summer CSA season, but not the end of opportunities to keep receiving Tantre produce. We’ve really enjoyed growing all this food this year for so many people and look forward to continuing to provide for those who are interested. We will continue harvesting greens, brassicas, root vegetables, squash, and Brussels sprouts to sell at the Ann Arbor Farmers’ Market every Wednesday and Saturday until the last Saturday before Thanksgiving and into December (if temperatures are above freezing!). We will be selling produce at the Chelsea Farmers’ Market too until the last Saturday in October. The People’s Food Coop of Ann Arbor has been selling our produce all summer and will continue into the winter. Finally, for those able to travel to the farm, we will have much of the above bulk produce in storage or in the fields until the end of December, and some things like potatoes, squash, garlic, and spinach will be available in January and February through the possibility of a monthly Winter Share. Stay tuned as this idea gets firmed up.

As always, thank you for your encouragement and support this season. We will make contact with you again during late winter or early spring. We’d especially like to give our thanks and acknowledge another incredible farm crew for all their hard work and long hours this past season. Now we would like to leave you with a collection of some of our memories of the season….

Just as the soil writhes with worms,
So too is the body animated with germs.
Most days it’s no reason to shout,
But sometimes a renegade will slip up the snout—
Microscopic fury itchin’ to knock you out.
And so it came to pass, the Tantre Terror
Kicked our aspirations and came with a quake,
Leaving eight poor souls down for the count in its wake,
And though revival came a wee bit slow,
We all lived to pull another hoe. —Shaun

Spring was cold;
Summer was hot;
I always wanted
What was not. –Katie

Why did the mink kill the chickens?
And where does the last firefly go?
The things we can only guess at…
The wisdom of Lady Dingo. –Erin

U-pick flowers and herb gardens–
Chartreuse, pinks, and purples,
Lacy fronds and delicate petals,
Sweet scents fill the air
As flowers sway in the breeze.
The herb garden smells savory
As herbs lose their flowers
That give way to seeds
To plant for next year. –Lori

Seeds take on roots, take on leaves, take on fruits,
From crawling over spinach to tripping over watermelons–
Sustainabling! –Erin

Tree branches’ delible shadows move,
The soft October moonlight over the leaf-covered earth,
Two coyote tribes laugh at each other across the fields,
The warm night is awake
With honking, hooting, screeching fowl,
As the waning, whining chirps of the crickets’ constant chorus
All herald the end of the season. –Richard

*Keep in mind-Cooks.com, Epicurious.com, Recipes.com, and especially www.tantrefarm.com for recipe ideas, since we’re out of room in this newsletter.

Tantre Farm CSA Newsletter
WEEK 18
Sept. 25-Oct. 1, 2011

THIS WEEK’S SHARE
We usually try to give you a pretty accurate listing of the produce in your box, but since the newsletter is published before the harvest, sometimes we may substitute some vegetables for others.

YELLOW BEANS (Concador): a smooth, straight, thin, yellow filet bean. See Week 7 newsletter for storage & usage information.

BROCCOLI: deep emerald green, tiny buds that are clustered on top of stout, edible stems. See Week 7 for storage & usage information.

GARLIC: a bulb of several papery white cloves. See Week 9 for storage & usage information.

FRESH HERBS: All shares will receive just Basil this week for the herb. Genovese Basil—an herb with sweet, spicy, shiny, green leaves. 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.

MUSHROOMS: You will receive Shiitake (flower-like cracking pattern on brown cap; edible mushroom native to East Asia; good in sandwiches and cooked) or Oyster (white, golden, or gray oyster-shaped cap with a mild, anise, earthy odor). See Week 11 newsletter for storage and usage information.

SWEET ONIONS (Yellow Spanish): a sweet, mild flavored onion with a yellow skin. See Week 8 for storage & usage information HOT PEPPERS: You may choose from Jalapeño (hot flavor, small and conical pepper, ranging from green to red), Serrano (cylindrical fruit with excellent, very hot flavor; usually eaten fresh green not dried), or Shishito (sweet, mild, slender Japanese chiles about 2 to 4 inches with squarish end). See Week 10 for storage & usage information.

POTATOES (Red Norland): smooth, red skin and white flesh; great baked, boiled, or roasted. See Week 10 for storage & usage information.

RADISHES: You will receive Pink Beauty (pink-colored root with mild, spicy flavor) or Amethyst (bright purple skin and crisp, mild white flesh). See Week 1 for storage & usage 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). See Week 17 newsletter for storage & usage information.

SALAD MIX: a mix of baby greens–Pac Choi, Mustard greens, Mizuna, and baby lettuces—Green and Red Oakleaf, Red and Green Romaine, and other Redleaf lettuces. See Week 16 for storage and usage information.

U-PICK FLOWERS (only available on the farm): A bouquet per household of up to 15 stems will be part of your share, but whenever possible if you can donate $1 or more that will help to pay for some seed and labor costs. More information about u-pick flowers is in the “Announcements” section.

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. More pints are available for u-pick as well for $3/pint. See u-pick information in the “Announcements”.

SWEET POTATOES: You will receive Beauregard Sweet Potatoes (large, edible root related to the morning-glory family that has dark red-orange skin with a vivid orange, moist, sweet flesh; high in vitamins A and C).
How to use: Bake in 400 degree oven until tender, about 45 minutes; 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 Buffalo Ruby Red (long popular, Dutch beefsteak tomato; good for slicing) and Geronimo (newer variety but already one of the most widely used beefsteak varieties; fruits are very large, firm, nice red color and good taste.). Due to the cool nights and rains this last week, tomatoes for canning may be limited, but just ask. See Week 11 newsletter for storage and usage 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. Both roots (good source of Vitamin C, potassium, and calcium; good in salads and soups) and greens (slightly sweet and can be boiled, steamed, sautéed, stir-fried, and since hairless, are good in salads; excellent source of vitamins A & C and good source of riboflavin, calcium and iron) are edible!
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.

WINTER SQUASH: You will receive Acorn (small, green ribbed squash with pale yellow flesh; great stuffed with rice, breading, or soups) and Delicata (small, oblong, creamy colored with long green stripes, only slightly ribbed; pale yellow, sweet flesh; edible skin; best eaten within 4 months of harvest)
How to use: 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.
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. 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. 12 (Wed.), Oct. 14 (Fri.), and Oct. 15 (Sat.) are the last distribution days.

2. THANKS FOR COMING TO OUR FALL WORK PARTY AND POTLUCK on Sept. 25. We managed to harvest 4 crates of sweet potatoes, shell 4 trays of black turtle beans, harvest/sort pears, and clean 4 crates of garlic. All members were able to go home with a squash or a pumpkin, a pint of raspberries, and a flower bouquet if they wanted. We also enjoyed many good potluck dishes. A special treat enjoyed by children and adults was a visit from the Ann Arbor Symphony’s String Instrument Petting Zoo, where young and old were able to try their hand at violin and cello. Thanks to CSA member and Executive Director of the Ann Arbor Symphony, Mary Steffek Blaske. 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. PARTICIPATORY “FARM DINNER” on Sept 29 still has a few spaces left (we had a few cancellations): We will be preparing a Mexican Fiesta meal using produce from this week’s Tantre Farm share box on Thurs., Sept. 29 at Tantre Farm from 5:30 to 8:30 PM (or starting at 4 PM, if you want to help prep veggies). We will eat outside unless it’s raining. We will be offering tips and recipes on what we are preparing, and some demos of homemade tortillas, making hot cocoa, making easy, fresh salsa, and how to make an easy watermelon drink. There will be a $5 fee for materials and handouts. If you’re interested, please contact us soon with your NAME, PHONE NUMBER, ESTIMATED ARRIVAL, and E-MAIL ADDRESS in the body of the email. Also, for those of you already registered, please let us know ASAP if you need to cancel, so we can let more people in.

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.
U-pick Broccoli Florets—$0.50/lb. Good time for freezing.
U-pick Raspberries—1 pint free with your share, and $3/pint for additional pints. *Easy to freeze on cookie sheets.
U-pick Fresh Flowers– You may pick 1 bouquet of up to 15 stems per household at no charge as part of your share.
Already-Picked Green, Yellow, Purple Filet Beans for $1.50/lb. or U-pick Beans for $1/lb. Good time for canning and freezing! Purple filet beans turn green when blanched and frozen.

5. MISSING SHARE BOXES and BERRY CONTAINERS! Please return any forgotten items from the farm, so that we can reuse them. Also check Lost and Found at farm!

6. EXTENDED FALL CSA SHARE AVAILABLE FOR 2011: We are offering an Extended Fall CSA Share again for $90 for 3 weeks from Oct. 16 through Nov. 5. There will not be a distribution in Chelsea on Saturdays though. The other distribution sites and days are the same. More information can also be found about this in your CSA Handbook and on the website under FAQ section. If you’re interested in registering 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. All forms will be attached to an email notice this week, and also will be available at every distribution site. Registration and payment due by Oct. 15.

7. THANKSGIVING SHARES! We are offering a distribution in November for you to stock up on vegetables before the holiday or for winter storage for $100. This share will be available for pick up on Nov. 19, 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 needed by Nov. 12.

8. INTERESTED IN JOINING OUR CSA IN 2012? Shares will be available for $575 (Farm) and $600 (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 2012 starting now until the end of December. Please ask for a registration form at the distribution sites if needed. Also, you will be receiving an email with the registration attached this week. Thanks for your continued support this season.

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

RECIPES

AUTUMN MINESTRONE SOUP(from Moosewood Restaurant Daily Special by the Moosewood Collective) Serves 6 to 8.
2 Tbs. vegetable oil
1 c. chopped onions
2 garlic cloves, minced or pressed
2 1/2 c. peeled and cubed winter squash (such as acorn, delicata)
2 celery stalks, diced
1/2 c. peeled and diced carrots
2 1/2 c. cubed potatoes
1 tsp. dried oregano
2 tsp. salt
1/2 tsp. black pepper
6 c. water
4 c. chopped greens (kale, rapini, turnip greens, etc.)
1 1/2 c. cooked cannellini beans (or 1 ½ cups fresh shelling beans)

Warm the oil in a large soup pot on medium heat. Add the onions and garlic, and sauté for 5 minutes. Add the squash, celery, carrots, potatoes, oregano, salt, pepper, and water; cook for 10 minutes or until potatoes are almost done. Add the greens and beans (drained) and simmer for another 5 to 7 minutes, until the kale and the beans are tender. Yields 12 cups. (Optional additions: Add sautéed mushrooms, peppers, turnips, broccoli.)

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 head broccoli, cut into large chunks (about 2 cups)
Salt
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.

Tantre Farm CSA Newsletter
WEEK 15
Sept. 4-10, 2011

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

THIS WEEK’S SHARE
We usually try to give you a pretty accurate listing of the produce in your box, but since the newsletter is published before the harvest, sometimes we may substitute some vegetables for others.

BEANS (Velour): “extra-fine”, straight, slender, bright purple pods. Turns green upon cooking. See Week 7 newsletter for storage & usage information.

BROCCOLI: deep emerald green, tiny buds that are clustered on top of stout, edible stems. See Week 7 for storage & usage information.

CABBAGE: You will receive Savoy (loose, full head of crinkled leaves varying from dark to pale green; mellow-flavored cabbage considered to be superior for cooking) or Green or Red Cabbage. See Week 9 for storage and usage information.

CUCUMBERS: long, cylindrical, green-skinned fruit of the gourd family with mild, crisp flesh. See Week 7 for storage & usage information.

EGGPLANT: You will receive Nadia (slender, purplish-black, glossy-like, bell-shaped fruit) or Orient Express (long, lavender fruit). See Week 12 for storage & usage information.

GARLIC: a bulb of several papery white cloves. See Week 9 for storage & 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. *All shares will receive Basil. You may choose ONE from the following 4 Herbs:
Parsley (flat, glossy, dark green leaves), Dill (soft, delicate, fernlike, grayish-green leaves), 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.
*Genovese Basil—an herb with sweet, spicy, shiny, green leaves. 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.

KALE or COLLARDS: You will receive Green Curly (well ruffled green leaves or green with red stems) or Collards (dark-green, flat, large leaf. May be substituted for kale or other hearty greens recipes. Use blanched, large leaf rolled up as a wrap and stuff with vegetables or hummus). See Week 1 for storage and usage information.

LETTUCE: You will receive 1-2 heads of various kinds of lettuce. See Week 1 newsletter for storage and usage information.

MELONS: You may choose from Little Baby Flower Watermelon (small, 2-4 lb. round fruit; bright green stripe pattern on shell and dark pink flesh that is sweet and crisp with a high sugar count), Sunshine Watermelon (8-10 lb. oval-rounded fruit; green-striped shell with bright yellow flesh, which is brittle, juicy, and very sweet), Gold Flower Watermelon (elongated, sausage-like fruit with sweet yellow and orange bicolor flesh and green skin; unusual variety from China), Crimson Sweet Watermelon (large, dark and light green-striped with sweet red flesh), or Sarah’s Choice Cantaloupe (sweet, thick, orange flesh with corky net on the skin; medium-sized, oval fruit). See Week 13 for storage and usage information.

SWEET ONIONS: You will receive Red Long of Tropea (specialty variety of tall, elongated, red bulbs traditionally grown in Mediterranean Italy and France.) See Week 8 for storage & usage information.

SWEET RED PEPPERS: You will receive Red Knight Bell (big, blocky, thick-walled, green-to-red pepper with sweet flesh) Carmen (tapered fruit ripens from green to deep carmine red; sweet taste for salads and roasting, when fully red-ripe), or Apple Pimento (cylindrical, lobed-end fruits with mild, juicy, sweet fruity flesh). See Week 12 for storage and usage information.

HOT PEPPERS: You may choose from Jalapeño (small and conical pepper, ranging from green to red), Serrano (cylindrical fruit with excellent, very hot flavor; usually eaten fresh green not dried), or Shishito (sweet, mild, slender Japanese chiles about 2 to 4 inches with squarish end). See Week 10 for storage & usage information.

POTATOES (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 10 for storage & usage information.

U-PICK FLOWERS (only available on the farm): A bouquet per household of up to 20 stems will be part of your share, but whenever possible if you can donate $1 or more that will help to pay for some seed and labor costs. More information about u-pick flowers is in the “Announcements” section.

U-PICK RASPBERRIES (only available on the farm): The fall raspberries are ready now, so 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. More pints are available for u-pick as well for $3/pint. See u-pick information below in the “Announcements”.

TOMATOES: You may choose several tomatoes from many different “slicing” varieties this week. See Week 11 newsletter for storage and usage information.

ANNOUNCEMENTS

1. DEB IS OUT OF TOWN THURS (9/8) – SUN (9/11): I will have limited internet and cell phone access, so I will not be able to respond promptly to all emails sent during this time. If you need to reach someone at the farm, please call 734-475-4323.

2. PRESERVING COOKBOOKS FOR SALE for $20. Please ask for copies at each distribution, if you are interested.

3. EXPLORERS had fun on KID FARM DAY! We collected flowers, leaves and edible samples during an edible farm walk. Then we returned to make Herb Pillows/Sachets or Flower Creatures. Following a “Little Creatures” theme, we observed and sorted various creatures in pond water and from shaking a plant. The morning culminated with snacks from the farm. Thanks to all those who participated!

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.
U-pick Broccoli Florets—$0.50/lb. Good time for freezing.
U-pick Raspberries—1 pint free with your share, and $3/pint for additional pints. *Easy to freeze on cookie sheets.
Already Picked Tomatoes–$30 for 25 lbs. (half bushel) Good time for canning, dehydrating, and freezing!
U-pick Fresh Flowers– You may pick 1 bouquet of up to 20 stems per household at no charge as part of your share.

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

PURPLE BEAN AND TOMATO SALAD (adapted from www.grouprecipes.com) Serves 1 or 2.
6 oz green or purple beans, chopped into 1″ pieces
3 tbsp hummus
1 tsp lemon juice
1/4 tsp oregano
1 sprig parsley, minced
3 oz Romaine lettuce, shredded
1 plum tomato, halved lengthwise and sliced thinly
fresh-ground black pepper, to taste

Steam the bean pieces 4 minutes over boiling water. Set aside. In a small bowl, mix together hummus, lemon juice, oregano and parsley. Set aside. Place lettuce in a salad bowl. Top with tomato slices and warm, steamed beans. Season with pepper. Pour hummus mixture overtop of everything, toss lightly to coat. Serve immediately.

PURPLE EGGPLANT, BEAN, AND PEPPER STIR FRY (adapted from www.seasonalontariofood.blogspot.com)
Sauce:
2 teaspoons arrowroot or corn starch
2 tablespoons water
2 tablespoons rice vinegar
3 tablespoons soy sauce
1 tablespoon dark brown sugar
1/4 teaspoon hot pepper flakes

Mix ingredients in a small bowl, and set aside.

Main Ingredients:
1 pound cooked purple potatoes, in chunks
1/2 pound purple beans, (which will turn green when cooked), chopped
1/2 pound or 2 large eggplants, ½-inch slices
1 large onion, chopped coarsely
1 large red pepper, deseeded & chopped into bite-size pieces
1 tablespoon peeled, minced ginger
4-5 cloves garlic, peeled and minced
3 to 4 tablespoons mild vegetable oil

When the potatoes have boiled for 10 minutes, put the beans in a colander, and drain the water from the potatoes over them to blanch them, but keep the potatoes in the pot so they are separate from each other. Rinse them both in cold water, and drain again. Heat 2 tablespoons of the oil in a very large skillet. Add the potatoes and cook, stirring occasionally, for about 10 minute until they are lightly browned. Add another tablespoon of oil, and add the eggplants. Cook, stirring frequently, for another 5 minutes. Add the onions, pepper, and beans and a little more oil if needed, and cook for another 5 minutes, stirring frequently. Add the ginger and garlic; stir in well. Then add the sauce ingredients, still stirring. As soon as the sauce thickens – in moments – remove from the heat and serve.

GARLIC CROUTONS (from Farmer John’s Cookbook)
garlic cloves (peeled, top sliced off), stale bread, olive oil, salt

Preheat the oven to 450° F. Brush both sides of the bread with a thin layer of olive oil. Place the bread on a baking sheet and sprinkle tops lightly with salt. Bake until lightly golden, 5 to 7 minutes, checking frequently to make sure bread doesn’t burn. Remove the bread from the oven and rub all over with the cut side of the garlic cloves. Cut the bread into smaller pieces if desired. The bread is ready to be used or stored.

Tantre Farm CSA Newsletter
WEEK 14
Aug. 28-Sept. 3, 2011

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

THIS WEEK’S SHARE
We usually try to give you a pretty accurate listing of the produce in your box, but since the newsletter is published before the harvest, sometimes we may substitute some vegetables for others. *This week we are sharing general freezing tips for preserving your produce throughout the off seasons.

ASIAN GREENS (Yukina Savoy): similar to Tatsoi, but larger; thick, savoyed leaves held upright on pale green petioles.
How to use: delicious steamed, stir-fried, or in soups
How to store: refrigerate in plastic bag or wrap in a damp towel for up to a week. To freeze: Blanch for 2 min., drain it and throw it in ice water. Then put it in freezer bags.

BEANS (Rocdor): long, slender, yellow bean; meaty, firm texture and no watery taste. See Week 7 newsletter for storage & usage information. To freeze: Chop or slice into usable pieces and blanch for 2 minutes, rinse in cold water, drain, dry, then place on cookie trays, and transfer to freezer bags.

CUCUMBERS: long, cylindrical, green-skinned fruit of the gourd family with mild, crisp flesh. See Week 7 for storage & usage information.

EGGPLANT: You will receive Nadia (slender, purplish-black, glossy-like, bell-shaped fruit) or Orient Express (long, lavender fruit). See Week 12 for storage & usage information.

GARLIC: a bulb of several papery white cloves. To freeze: Mince cloves and pack into small container filled with olive oil, and freeze.

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:
Parsley (flat, glossy, dark green leaves), Dill (soft, delicate, fernlike, grayish-green leaves), 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 Sage (an herb from an evergreen shrub in the mint family with long, narrow, grayish-green leaves) *Genovese Basil—an herb with sweet, spicy, shiny, green leaves. 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. To freeze herbs: Pluck leaves off stems, wash, spin dry, chop, and put into freezer bags or mince in water in ice cube trays. The frozen leaves are easily crumbled into all sorts of sauces, soups, stews.

KALE (Green Curly): well ruffled green leaves or green with red stems. See Week 1 newsletter for storage and usage information. How to freeze: Blanch washed greens for 2-3 minutes, rinse in cold water, drain, and pack into air-tight containers, or just destem, chop, and freeze in bags.

LETTUCE: You will receive 1-2 small heads. See Week 1 newsletter for storage and usage information.

MELONS: You may choose from Little Baby Flower Watermelon (small, 2-4 lb. round fruit; bright green stripe pattern on shell and dark pink flesh that is sweet and crisp with a high sugar count), Sunshine Watermelon (8-10 lb. oval-rounded fruit; green-striped shell with bright yellow flesh, which is brittle, juicy, and very sweet), Gold Flower Watermelon (elongated, sausage-like fruit with sweet yellow and orange bicolor flesh and green skin; unusual variety from China), Crimson Sweet Watermelon (large, dark and light green-striped with sweet red flesh), or Sarah’s Choice Cantaloupe (sweet, thick, orange flesh with corky net on the skin; medium-sized, oval fruit). See Week 13 for storage and usage information.

SWEET ONIONS: You will receive Mars Red (purple-red skinned onion with sweet flavor) and Red Long of Tropea (specialty variety of tall, elongated, red bulbs traditionally grown in Mediterranean Italy and France.) See Week 8 for storage & usage information. To freeze: Chop up onions and freeze in freezer bags.

SWEET RED PEPPERS: You will receive Red Knight Bell (big, blocky, thick-walled, green-to-red pepper with sweet flesh) Carmen (tapered fruit ripens from green to deep carmine red; sweet taste for salads and roasting, when fully red-ripe), or Apple Pimento (cylindrical, lobed-end fruits with mild, juicy, sweet fruity flesh). See Week 12 for storage and usage information. To freeze: Clean, seed, chop or mince peppers. Place in freezer containers or bags to be used later in soups or casseroles.

HOT PEPPERS: You may choose from Jalapeño (small and conical pepper, ranging from green to red), Serrano (cylindrical fruit with excellent, very hot flavor; usually eaten fresh green not dried), or Shishito (sweet, mild, slender Japanese chiles about 2 to 4 inches with squarish end). See Week 10 for storage & usage information. To freeze: Clean and freeze whole. Place in freezer containers or bags to be used later in soups, sauces, or casseroles.

POTATOES (Red Dakota): red potato with white flesh that is good for baking, boiling, or frying. See Week 10 for storage & usage information. To freeze: Boil potatoes, cube, grate (can be raw), and julienne (can be raw) into French fries, then place on cookie trays, and transfer to freezer bags.

U-PICK FLOWERS (only available on the farm): A bouquet per household of up to 20 stems will be part of your share, but whenever possible if you can donate $1 or more that will help to pay for some seed and labor costs. More information about u-pick flowers is in the “Announcements” section.

U-PICK RASPBERRIES (only available on the farm): The fall raspberries are ready now, so 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. More pints are available for u-pick as well for $3/pint. See u-pick information below in the “Announcements”.

SWEET CORN (Montauk): small, fancy, bicolor kernels on 8” long ears with superior, sweet flavor. See Week 13 for storage and usage information. To freeze: Blanch cob of corn for 4-6 minutes. Cool quickly in ice water, then drain. Cut kernels off cob and pack into freezer containers or plastic bags.

TOMATOES: Very easy to freeze: Cut off bad spots, core big slicing or Roma tomatoes, and put in freezer bags whole or cut up in chunks. Cherry/Grape/Plum tomatoes just need to be washed and frozen whole in freezer bags. Add to soups or make sauces throughout the winter. *Tip: For those who don’t like skins, they come off easily (although the skin has many nutrients) when partially thawed, or dunked in warm/hot water. You may choose several tomatoes from many different varieties this week. See Week 11 newsletter for storage and usage information.

ANNOUNCEMENTS

1. PRESERVING COOKBOOKS FOR SALE: At this time of year, thoughts may turn to freezing, canning, and dehydrating in order to continue to eat local food from your own preserves. If you are interested in a cookbook, we still have some for $20. Please ask for copies at each distribution.

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

3. 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.

4. KID FARM DAY will be on Wed., Aug. 31, from 9 AM until noon. At this point, registration is full. More information will be coming by email before the end of the day.

5. 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.
U-pick Broccoli Florets—$0.50/lb. Good time for freezing.
U-pick Raspberries—1 pint free with your share, and $3/pint for additional pints. *Easy to freeze on cookie sheets.
Already Picked Tomatoes–$30 for 25 lbs. (half bushel) Good time for canning, dehydrating, and freezing!
U-pick Fresh Flowers– You may pick 1 bouquet of up to 20 stems per household at no charge as part of your share.

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

PRESERVING FOOD BY FREEZING

Preserving local foods in your home is a good way to continue eating locally during the cold, winter months and is somewhat inexpensive too. This is also a way to deal with some of the surplus food, which you may accumulate over the season. Please feel free to keep this on file for future reference.

This week’s column will feature information on how to freeze food. This is probably the most common and easiest form of home food preservation, if you’ve got the freezer space. Freezing maintains the vitamin content of food better than most other preserving methods. Also the original flavor and texture of the food, in general, is retained a bit better than other methods of preserving.

Here are some freezing tips that we have discovered. First of all, it is important to use rigid glass or plastic containers, plastic freezer bags, or heavy weight aluminum foil, plastic films, or waxed freezer paper. These containers keep moisture in and air out. When freezing foods that contain liquids, leave at least 1/2-inch of space at the top for expansion. When using bags, press the air out of the unused part before sealing. When freezing food, you should also consider the serving size you would like to pull out of the freezer to avoid chipping away at a big block of frozen food. One way to do this is to place your individual pieces of food on cookie sheets and freeze. Then take them off later and transfer them to plastic bags. This works really well with pesto drop cookies. Another method is to place your food in ice cube trays. Puréed basil in ice cube chunks can be added later to soups or casseroles. Other herbs, pesto, or chilies also can be put in ice cube trays and then transferred to freezer bags.

Most vegetables (except peppers, tomatoes, cooked pumpkin or squash, onions, and herbs) need to be blanched before freezing. Most cookbooks or home food preservation book can help you with cooking times. Blanching involves heating the vegetable briefly in boiling water, cooling immediately in cold or ice water, draining, then packing into freezer containers.

Freezing food can be easier, tastier, and a bit more nutritious, if you’ve got the space. Some CSA members have found that purchasing a small freezer has helped them to have less waste of unused food from the summer share, and they have also retained a tiny bit of summer memories even after the cold of winter has set into their homes.

RECIPES

ROASTED RED PEPPER SOUP (from Farmer John’s Cookbook: The Real Dirt on Vegetables by John Peterson & Angelic Organics) Serves 4 to 6.
3 Tbs. butter
1 medium onion, chopped (about 1/2 cup)
1 small potato, quartered
2 to 3 cloves garlic, minced (1 to 1 1/2 teaspoons)
1 bay leaf
1 Tbs. fresh oregano or parsley, or 1/2 Tbs. dried
1 small sauce tomato
4 large red peppers, roasted, skinned, chopped
2 tsp. paprika
1 tsp. salt
4 cups vegetable or chicken stock or water
1 Tbs. balsamic vinegar or more to taste
freshly ground black pepper
salt
freshly grated Parmesan cheese croutons (optional)

Melt the butter in a soup pot over medium-high heat. Add the onion, potato, garlic, bay leaf, and herbs; sauté until potato and onion begin to brown, 8 to 10 minutes. Add the tomato paste and cook for 1 minute. Add the roasted peppers, paprika, and 1 teaspoon salt; cook for 30 seconds. Pour in stock or water and scrape up any of the flavorful caramelized pieces stuck to the bottom of the pot. Bring the soup to a boil, then lower heat to a gentle simmer; cook, partially covered, for 30 minutes. Purée soup in a blender or food processor or run it through a food mill. Return it to the pot and heat until warmed through. Add the balsamic vinegar and a few grindings of fresh black pepper. Taste; add salt if desired. Garnish each serving with some Parmesan, a little fresh herb, and croutons if desired. *Good for freezing!