Ext. Week 2: October 20 – October 26, 2013

“Extended Fall CSA Share”
Oct. 20-26, 2013

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

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.

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.


APPLES (Liberty): modern American apple variety with deep dark red color, very similar in appearance to McIntosh, but its flavor is tarter and its flesh is crisper. It has a flavor all its own.
-How to use: excellent for fresh eating, but makes a good dessert apple, good for juicing, and creates a pinkish applesauce.
-How to store: can store for 2 to 3 weeks in cool location

BEETS (Chioggia): Italian variety of beet with leaves all green and pink-striped stems; root has cherry red, candy-striped flesh and has a sweet, mild flavor.
-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.

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., roasted
-How to store: store loosely in plastic bag for up to a week

GREEN CABBAGE: a sweet, green, storage cabbage; considered a beneficial digestive aid and intestinal cleanser; cabbage has a good amount of vitamins A & C, calcium, potassium, and magnesium.
-How to use: good steamed, stir-fried, or chopped raw into salads
-How to store: refrigerate for up to 1 month

CARROTS (Mokum): a very sweet, slender, “pencil carrot” with edible green leaves. Greens are delicious in soups and also salads.
-How to use: Can be used raw as carrot sticks, grated in salads or juiced; steamed or sautéed, in stews, soups, casseroles, stir-fries
-How to store: Remove greens from roots and refrigerate dry and unwashed roots in plastic bag for up to 2 weeks; greens may last up to a week refrigerated in plastic bag.

KALE (Red Russian): the stems are purple, and leaves are deep gray-green, purple-veined, flat, non-curled, and tooth-edged.
-How to use: for salads, soups, and light cooking
-How to store: keep in plastic bag or damp towel in refrigerator for up to 1 week

ONIONS (Copra): medium-sized, dark yellow-skinned storage onions; excellent storage onion staying firm and flavorful after most other varieties have sprouted; highest in sugar (13°-14°) of the storage onions; same sulfurous compounds that draw tears inhibit rot, so the more pungent the onion the longer it will store.
-How to use: good in French onion soup, stews, casseroles, etc.
-How to store: can last for 10 to 12 months if kept in a cold, dark place, but remove any ones starting to go soft from the others.

HOT PEPPERS: You will receive Poblano (this chili pepper is known as “poblanos” when black-green; popular in Southwestern recipes; heart-shaped fruit, which is mildly pungent with a lightly sweet, medium-hot flavor) or Jalapeño (small and conical pepper, ranging from green to red; hot chile pepper used commonly in Mexican or southwestern cooking).
-How to use: often roasted, chopped, and used to season corn bread and cheese dishes; good for stuffed appetizers, jams, & salsa.
-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 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) and Sweet Sunrise Bell (medium-large, blocky, yellow-orange pepper; fruity, sweet flavor) or Red Knight Bell (big, blocky, thick-walled, green-to-red pepper with sweet flesh).
-How to use: can be added to soups, stews, omelets, quiches, stir-fries, etc.; excellent stuffed.
-How to store: refrigerate unwashed in drawer for 1-2 weeks.

POTATOES: You will receive 2 kinds of potatoes: German Butterball (a round to oblong tuber with lightly netted golden skin that wraps around deep yellow flesh. Slightly mealy, this is good for everything – frying, baking, mashing, soups) and Red Norland (smooth, red skin and white flesh; great baked, boiled, or roasted).
-How to store: Keep unwashed in cool, dark place in paper bag

RADISHES You will receive 2 kinds of radishes: Watermelon (an heirloom Chinese variety; large, 2-4”, round radishes with unique dark magenta flesh and light green/white skin along with a remarkably sweet, delicious taste) and Nero Tondo (large, round, black-skinned Spanish radish with crisp, “hot”, white flesh; it can be grated or sliced into salads and lentil or split pea soup, eaten raw or cooked; see good recipes for black radishes at: www.mariquita.com/recipes/black%20spanish%20radish.htm).
*Tops are edible too & good in soups and gravies.
-How to use: soups, stews, steamed, roasted, eaten raw in salads.
-How to store: Store dry and unwashed in plastic bag in refrigerator for up to 2 weeks; can last for 2-4 months if stored in cold, moist conditions like beets.

SALAD MIX: You will receive a bag of mixed salad greens—baby tatsoi, baby mizuna, and baby green and red leaf lettuces.
-How to use: used for salads and sautéing–cooks up quickly
-How to store: refrigerate in plastic bag for 2 to 4 days.

SPICY GREENS MIX: You will receive a bag of a blend of arugula, Kyona/Mizuna, and red and green mustards.
-How to use: used for salads and sautéing–cooks up quickly
-How to store: refrigerate in plastic bag for 2 to 4 days.

SWEET POTATOES (Beauregard Sweet Potatoes): 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: excellent baked in 400 degree oven until tender, about 30-45 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.

WINTER SQUASH: You may choose 3 out of the following 4 kinds: Black Forest Kabocha (smaller size kabocha; dark green, flat-round fruits; buttercup size with no button on end; orange flesh is medium-dry & sweet), Delicata (small, oblong, creamy colored with long green stripes, only slightly ribbed; pale yellow, sweet flesh; edible skin), 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, mildly sweet), or Heart of Gold (a sweet dumpling hybrid acorn squash; outer skin is cream colored with dark green stripes covering a fine-grained inner flesh that is orangish-yellow when ripe; sweet, rich flavor.
-How to use: boil or steam; 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


1. PLEASE RETURN SHARE BOXES & BRING EXTRA BAGS! Please return any forgotten boxes from past weeks. You may bring bags, a cooler or other containers to transfer your produce from the boxes at your distribution site, especially next week, which is your final week of Ex. Fall Shares. We also can use any EXTRA PAPER OR PLASTIC BAGS (Grocery Bags ONLY) that you have to donate.

2. “COOKING CLASS with LULU” for October 23 from 6 – 8:30 pm: There are still some spaces if you want to let us know before noon on Wed. that you’d like to join us in helping prepare a delicious 5-dish meal with guidance from our guest chefs and fellow CSA members, Eric Lundy and Laenne Thompson. There will be a $10 fee for materials and handouts. Please register by contacting us soon with your NAME, PHONE NUMBER, and E-MAIL ADDRESS in the body of the email.

3. THANKSGIVING SHARE AVAILABLE! We still have room for more members to pick up a $110 share on Nov. 23 at the Ann Arbor Farmers’ Market from 7 A.M. until noon or at Tantré Farm from 2-5 P.M. 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 2014? Shares for current members and non members will be available for $625 in all locations 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 2014 starting now. Please ask for a registration form at the distribution sites if needed, or it can be sent online and through the mail.

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.) — 10 A.M. to 12 P.M. (new time)


BEET, CABBAGE, AND APPLE SLAW (from The Washington Post, October 19, 2011) Makes 5 cups or 6 to 7 servings
-1 or 2 medium (12 ounces) beets, cut into chunks
-2 medium (about 1 pound) tart apples, cored, cut into chunks
-1/2 head (about 2 cups) red or green cabbage, cored, shredded
-3 tablespoons champagne vinegar
-1 tablespoon agave syrup (or other sweetener)
-1 tablespoon Dijon-style mustard
-1/4 teaspoon salt
-1/4 cup extra-virgin olive oil
-10 stems flat-leaf parsley, coarsely chopped, (1/2 cup packed)

Use a box grater or a food processor to coarsely shred the chunks of beet and apples and place in a large bowl. Add the shredded cabbage to the bowl. Whisk together the vinegar, agave syrup, mustard and salt in a liquid measuring cup or small bowl. Whisk in the oil and pour the dressing over the beet-cabbage mixture and toss to coat thoroughly. Sprinkle the parsley over it all. Cover and refrigerate for up to 2 days. Serve chilled.

STEAMED BROCCOLI AND SQUASH WITH TAHINI SAUCE (from http://www.wholeliving.com/151380/steamed-broccoli-and-squash-tahini-dressing)
-1/2 head broccoli florets
-1 Delicata squash, sliced and seeded
-1 cup mixed tender greens (spicy mix or salad mix)
-1 cup thinly sliced red or green cabbage
-2 tablespoons diced red or yellow onion
-Coarse salt and pepper
-1 tablespoon toasted sesame seeds
-1/4 cup Tahini Sauce (1/2 cup tahini, grated zest and juice of 1 lemon, 1 tablespoon olive oil, 1 chopped garlic clove, 1/2 teaspoon cumin, 1/2 teaspoon paprika, coarse salt)

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

BLACK RADISH AND POTATO SALAD (from http://chocolateandzucchini.com/archives/2010/12/black_radish_and_potato_salad.php) Serves 4.
– 1 pound small waxy potatoes, cut into small chunks
– 1 clove garlic, peeled and smashed with the side of the knife blade
– 1 medium black radish, (1/2 pound), scrubbed thoroughly
– 2 teaspoons honey vinegar or other mild vinegar
– 4 teaspoons olive oil
– 1 teaspoon smoked paprika
– a small bunch of chives, finely snipped
– a few sprigs of parsley, leaves roughly chopped
– 10 walnuts, crumbled
– sea salt, freshly ground pepper

Steam potatoes and garlic clove, sprinkled with salt, for 10 minutes, or until the potatoes are just cooked through. Set aside to cool until slightly warm. Grate black radish using the large holes of a box grater. Place them in a medium salad bowl, sprinkle with salt to take the spicy edge off, toss to coat, and set aside while the potatoes are cooking. Chop the garlic clove finely and add to the salad bowl. Toss with vinegar, oil, and paprika. Add the potatoes and the herbs, sprinkle with pepper, and toss gently to combine. Taste and adjust the seasoning. Top with the crumbled walnuts, and serve. Leftovers keep well until the next day.

Back to top