Tantre Farm CSA Newsletter
Extended Fall CSA Share
Sept. 29 – Oct. 5, 2019
In our newsletter, we try to give you an accurate listing of the produce in your box; however, since the newsletter is published often before the harvest, we may sometimes substitute some vegetables for others. **Also, if you’re having trouble identifying any unfamiliar produce, please look for “Veggie ID” with additional information on our website under CSA INFO or under RECIPES.
We try to keep the printed newsletter to a 2-page maximum, which means that we won’t list all the share items’ descriptions every week, but refer you to previous newsletters for information on items that have already appeared in your shares.
THIS WEEK’S SHARE
GREEN BEANS (Jade): long, slender, deep green, filet bean with firm texture and good taste).
-How to use: raw in salads, steamed, sautéed, stir-fried, etc.
-How to store: refrigerate in plastic bag for up to 1 week.
BOK CHOY (Joi Choi): All members will receive this green written as bok choi, bak choy, a traditional stir-fry vegetable from China with a sweet and mild flavor; looks like white Swiss chard with the stems all attached at the bottom; considered a cool weather crop and part of the cabbage or turnip family.
-How to use: two vegetables in one–the leaves can be cooked like spinach, and the crisp stem can be eaten like celery or asparagus; excellent in stir-fries, soups, sauteed or eaten raw.
-How to store: store as you would any green–in a loose plastic bag in the crisper drawer of your refrigerator.
CARROTS (Romance): blunt-tipped, deep orange roots with impressive flavor for a summer-harvested carrot; excellent greens this week!
-How to use: can be used raw as carrot sticks, grated in salads or juiced; steamed or sautéed, in stews, soups, casseroles, stir-fries
-How to store: refrigerate dry and unwashed roots in plastic bag for up to 2 weeks
SWEET CORN (Potawatomi): It’s hard to believe we still have corn, but we do. These yellow kernels come with excellent sweet flavor; contains a significant amount of vitamin A, B-complex, phosphorous and potassium along with vegetable protein. * We don’t treat our corn with pesticides, so you may find some earworms enjoying the corn too; just break off the damaged part and cook the rest of the ear.
-How to use: ears of corn can be steamed in 1-2 inches of water for 6-10 minutes, or drop ears into boiling water (enough to cover) for 4-7 minutes; ears of corn can also be roasted unhusked in the oven or outside grill for about 20 minutes.
-How to store: refrigerate with husks on, and use as soon as possible to retain sweetness and flavor.
U-PICK FLOWERS (only available on the farm): A bouquet per household of up to 15 stems will be part of your share, if you are able to come and pick it. Extra bouquets cost $5.
ONIONS: You will receive Red Zeppelin (medium to large, globe-shaped bulbs with deep red color) and Copra (medium-sized, dark yellow-skinned storage onions; excellent storage onion staying firm and flavorful after most other varieties have sprouted; highest in sugar of the storage onions).
-How to use: can be grilled, sauteed, or roasted whole as a vegetable or chopped in salads, soups, and other dishes for flavor
-How to store: will store for six months or more, if kept in a cold, dark place, but remove any ones starting to go soft from the others.
SWEET PEPPERS: You will receive a variety of 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), Red Knight Bell (big, blocky, thick-walled, green-to-red pepper with sweet flesh), and Cornitos (exceptionally sweet, smaller versions of Carmen , but can be bright yellow or red when ripe; “bull’s horn” pepper type).
-How to use: eat raw for best nutrient retention; 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.
POTATOES (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
RADISHES (Bacchus): stunning, purple, round radish with white inner flesh. Very good flavor and not too hot.
How to use: raw, roasted, used in soups, sliced in salads, sandwiches, or stir-fries, grated in slaws; radish greens are delicious in soups or stir-fries and are an excellent source of vitamins A, C, and the B’s!
How to store: refrigerate in plastic bag/damp towel for 1-2 weeks.
U-PICK RASPBERRIES (only available on the farm): The harvest is slowing down, but you can still pick 1 pint as part of your share this week, if you are able to come out to the farm and pick it yourself. $4 for any extra pints for members. Non members $5/pint.
SPINACH: crisp, dark green leaf–best eaten raw or with minimal cooking to obtain the beneficial chlorophyll, as well as vitamins A and C; delicious flavor when juiced.
-How to use: toss in fresh salad, add to sandwiches, saute, steam, braise, or add to crepes, quiche, lasagna, and soups.
-How to store: refrigerate with a damp towel/bag for up to 1 week.
WATERMELON: You will receive Starlight (10-12 pound round fruit; deep green with highly contrasting black stripes and pink flesh; excellent flavor with crisp texture) or Dark Belle (dark-green skin, bright-red flesh, oblong 5-7 lb. fruit with thin rind, and very sweet flavor).
-How to use: slice, dice and serve as drinks, salads, or salsa.
-How to store: if melon seems not quite ripe, store at room temperature until sweet smell is coming from the soft, stem end; then store in the refrigerator.
WINTER SQUASH: You will receive 1 of each of the following: Acorn (small, green ribbed squash with pale yellow flesh; great stuffed with rice, breading, or soups) and Black Forest Kabocha (smaller size Kabocha; dark green, flat-round fruits; buttercup size with no button on end; orange flesh is medium-dry and sweet).
-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.
1. SAUERKRAUT PRESERVING WORKSHOP at the Washtenaw Food Hub sometime later this month. DATE still to be determined: Come make your own sauerkraut at the WASHTENAW FOOD HUB using Tantre Farm produce! Brinery Fermentation Expert, Melissa, will be leading this Farm-to-Fermentation workshop that will cover the basics of wild vegetable fermentation. Participants will take home a jar of fermenting sauerkraut made during the workshop. Please register with “SAUERKRAUT” in the subject line by email with your NAME, EMAIL ADDRESS, and PHONE NUMBER. $10 fee for materials and other ingredients.
2. VACATION HOLD or PICK UP RESCHEDULE: If you know that you are not able to pick up or need to reschedule pick up days during these coming 3 weeks for any reason, you can make those changes yourself by going into this link http://tantrefarm.csasignup.com and choosing “Schedule vacations or pick up location changes” under the “Member Actions” box on the left. You will need to do this a week ahead of time, if you know that you will not be picking up your share or you want to change your pick up date or location, or email us to make changes. 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, but please let us know ASAP, so we know what to do with your share.
3. PRORATED SHARES: Those of you with prorated shares should know that you will all receive the online newsletter every week and also Pick Up Reminders the night before you are scheduled even though it might not be your week to pick up. This is all just computer automated, and it can’t be undone for individuals. Just FYI.
4. THANKSGIVING CSA on November 23: This CSA is NOT open for registration just yet, but we wanted to let you know to “save the date”, since it will open soon. A more detailed email notice will come to you in the next week. This share is a one time pick up of 60 to 80 pounds of produce for winter storage or to stock up on vegetables before the holiday for $125. This share will be available for pick up on the Saturday before Thanksgiving at the Ann Arbor Farmers’ Market from 7 A.M. until Noon, at Tantré Farm from 2-5 P.M, and other locations TBD.
5. BRING BAGS: We encourage you to bring cloth/plastic/paper bags, coolers, or totes to take extra produce home that is on the side besides getting the share box if you are at any of the sites that have “share add-ons” in addition to your share box. If anyone has piles and piles of GROCERY BAGS ONLY, please donate them to any site you pick up.
6. PICK UP TIMES & LOCATIONS REMINDERS:
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.)—9 A.M. to 12 P.M.
Pure Pastures (Wed)–9 A.M. To 7 P.M.
SCALLOPED SQUASH AND POTATOES (from Farm-Fresh Recipes by Janet Majure)
3 cups dry winter squash (kabocha), peeled and cut into chunks
2 cups diced potatoes
1/3 cup chopped onion
1/2 cup chopped cooked ham
1/4 cup flour
1 Tbsp chopped parsley
1 tsp salt
1/4 tsp pepper
1/4 tsp ground nutmeg
1 1/3 cups whole milk
2 Tbsp butter
Place half of squash and potatoes in a greased 1 1/2-quart casserole dish. Sprinkle half the amount of ham and onions. Whisk together flour, parsley, salt, pepper, and nutmeg with milk. Pour half the mixture over vegetables. Dot with half the butter. Repeat layers. Cover and bake at 350 degrees for 45 minutes. Uncover and bake 10-15 minutes, or until vegetables tender.
EMERALD SOUFFLE (from From Asparagus to Zucchini: A Guide to Cooking Farm-Fresh Seasonal Produce by MACSAC) Serves 3
1 lb bok choy
2 Tbsp butter
2 Tbsp whole wheat flour
1 cup evaporated or soy milk
1/2 cup shredded cheddar cheese
1/2 tsp salt
Pinch of black pepper
Pinch of ground mace
3 large egg whites
6 sprigs of parsley or chervil
Preheat oven to 350 degrees. Grease an 8-inch souffle dish. Steam bok choy until very tender, about 8-10 minute. Drain and chop in food processor. Set aside. Melt butter in medium saucepan over low heat. Add flour and cook 1 minute, stirring constantly. Whisk in milk and bring to a boil, stirring constantly. Remove from heat; stir in bok choy, 3 eggs, cheese, salt, pepper, and mace. Set aside. Whisk egg whites until soft peaks form; gently fold into bok choy mixture. Pour into souffle dish; smooth surface. Bake until golden brown, about 45 minutes. Garnish with parsley or chervil. Serve immediately.
RADISH TOP PESTO (adapted from www.achefskitchen.com)
For the pesto:
4 cups radish tops (packed), washed and dried
3 cloves garlic, finely chopped
Juice of 1/2 a lemon
1/2 cup pine nuts, lightly toasted in a cast iron pan
1/2 cup freshly grated Parmesan cheese
1/3 cup extra-virgin olive oil plus more as needed
salt and freshly ground black pepper, to taste
Put first 6 ingredients in a food processor and puree until whipped and smooth, adding more oil, if needed. (If you don’t have a food processor, an immersion blender, a blender, or even a mortar & pestle will do the trick.) Put this pesto on pasta, bread, sandwiches, etc.