Ext. Week 3: October 30 – November 5, 2016

Extended Fall CSA Share
Week 3
Oct. 30-Nov. 5, 2016

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 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.


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

RED BEETS (Red Ace): round, smooth, deep red roots with sweet flavor and medium-tall, red-veined green leaves
-How to use: greens can be substituted for spinach and chard in recipes; roots good in soups, stews, roasted, boiled, steamed, and excellent grated raw into salads or baked goods.
-How to store: separate roots from leaves and store unwashed in plastic bags in refrigerator for up to 2 weeks; store greens wrapped in damp cloth in plastic bag for up to 1 week.

BROCCOLI: emerald green, tiny buds that are clustered on top of stout, edible stems.
-How to use: use raw, steamed, sautéed, stir-fried, soups, on pizza
-How to store: store loosely in plastic bag for up to a week

BRUSSELS SPROUTS: tiny, green cabbage heads with mildly pungent, mustard-like flavor.
-How to use: Boil or steam for 5-10 minutes without overcooking, so they are still bright green; toss with olive oil, lemon juice, salt and pepper, or a pat of butter; excellent roasted or stir-fried.
-How to store: store unwashed in a plastic bag in fridge for 1 week.

CABBAGE: a sweet green cabbage; considered a beneficial digestive aid and intestinal cleanser
-How to use: good steamed, stir-fried, fermented into homemade sauerkraut, or chopped raw into salads or coleslaw
-How to store: refrigerate for up to 1 month or more

CARROTS: You will receive Mokum (a very sweet, slender, orange “pencil carrot”) and Deep Purple (deep purple root; taste very similar to their orange cousins, but filled with antioxidants, which help prevent blood clotting and heart diseases; anti-inflammatory).
-How to use: excellent juiced, steamed or sautéed, in stews, soups, casseroles, stir-fries, or grated raw into salads
-How to store: refrigerate dry and unwashed roots in plastic bag for up to 2 weeks

CAULIFLOWER (Amazing): medium-sized, white heads with domed, solid curds. (Some heads may have harmless black speckles caused from excessive moisture this fall. Just scrape or cut the spots off.)
-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.

EGGPLANT: You will receive Nadia (slender, purplish-black, glossy-like, bell-shaped fruit) or Orient Express (dark purple Asian type with long, slender, glossy fruits).
-How to use: can be baked, boiled, fried, grilled, 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.

KALE: You will receive Red Russian Kale (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

LETTUCE MIX (Wildfire): a beautiful bag of dark reds and vibrant greens including Green and Red Oakleaf, Green and Red Romaine, and Redleaf lettuces. Your lettuce has only been rinsed once, so you may want to wash it again.
-How to use: raw in salads or (believe it or not!) use in soups
-How to store: refrigerate in plastic bag for 3-5 days.

MUSHROOMS (Oyster): delectable, white or gray oyster-shaped cap with a mild, earthy odor
-How to use: brush off dirt to clean or wipe with damp cloth, do not wash or submerge in water; good grilled, sautéed, steamed, in soups, and in sandwiches
-How to store: place in paper bag or wax bag and keep in refrigerator for up to 5 to 7 days.

ONIONS: You will receive Red Hawk (medium to large deep red bulbs that are slightly flattened).
-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.

GREEN SWEET PEPPERS: typical green bell pepper with large blocky cells with fruity, sweet flavor
-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. Peppers can be easily frozen by washing, chopping, and placing in freezer bags. Also, peppers can be dehydrated or dried.

POTATOES: You will receive Mountain Rose (rosy-skinned inside and out, these versatile, all-purpose spuds are excellent baked, mashed or fried) and Russian Banana Fingerling (an heirloom potato with small, banana-shaped tubers with yellow skin and light yellow flesh; used by chefs for its delicious flavor and smooth “waxy” texture that doesn’t fall apart when cooked; good baked, boiled, or in salads).
-How to store: Keep unwashed in cool, dark place in paper bag

DAIKON RADISH: You will receive K-N Bravo (looks like an overgrown carrot with inside flesh ranging from pale purple to white with purple streaks; good, sweet, eating quality) and White Daikon (looks like an overgrown white carrot, but blunt-tipped on end, with a lightly mild, radish taste).
-How to use: excellent julienned, sliced, used in a salad or tossed with your favorite vinaigrette; good eaten fresh, cooked, or pickled
-How to store: wrap in plastic to keep them crisp for up to 2 weeks

SPINACH: crisp, dark green leaf—rich source of antioxidants & many nutrients, 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.

SWISS CHARD: close relative of garden beets; multi-colored, large veined, semi-crinkly, dark green leaves; mild flavor.
-How to use: greens can be prepared like spinach, and stalks like asparagus; good steamed, sautéed, stir-fried, and in soups.
-How to store: wrap in damp cloth in a plastic bag and refrigerate for up to 2-4 days.

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: white roots good in salads and soups, roasted, steamed, sautéed. Greens can be boiled, steamed, sautéed, stir-fried
-How to store: remove greens from turnip root and refrigerate separately in plastic bag for up to 3 days; roots last up to 1-2 weeks.

WINTER SQUASH: Everyone 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), Carnival (a multicolor Sweet Dumpling with colorful patches and flecks of dark and light green, orange, and yellow; sweet flesh and edible skin), Spaghetti (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), and Hooligan (mini pumpkins with white, green, and orange mottled color; excellent sweet pumpkin flavor, which is slightly nutty with orange, smooth flesh; perfect for stuffing or using as a soup bowl or just a simple home decoration).
-How to use: excellent in soups or stews or as a side dish; 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. FINAL WEEK OF EXTENDED FALL CSA: 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 this week, which is your final week of Ex. Fall Shares. We also can use any extra “GROCERY” paper or plastic bags.

2. FORAGING 101: WOODY PLANTS AND MUSHROOMS CLASS on Nov. 7 from 6 to 9 pm: This is a the last lecture and plant walk out of a series of monthly foraging classes at Tantre Farm with local forager, Rachel Mifsud. During the lecture, we will discuss 15 woody plants and mushrooms that every forager in our area should know. All of these are common and easy to identify, have long seasons for gathering, and many have multiple uses. These 15 plants are a good place for beginning foragers to start. On our plant walk, we will identify 8-10 edible or medicinal plants and/or mushrooms. We will discuss methods of harvest, preparation, and use of these plants. Then we will choose 2-3 of these that are abundant to gather and each student will take home a portion of the harvest to work with. Bring water, your harvest basket or bag, and your notebook and pen. Cost is $25 per class. You may pay in person or pre-pay online at http://mkt.com/willforageforfood/foraging-chelsea. More info at: http://willforageforfood.com/index.php/classes/foraging-101-series and also on our website on our Events Calendar.

3. THANKSGIVING CSA Registration is OPEN! 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 $120. This share will be available for pick up on Nov. 19 at the Ann Arbor Farmers’ Market from 7 A.M. until Noon or at Tantre Farm from 2-5 P.M. Please register by Nov. 12.

4. INTERESTED IN JOINING OUR CSA IN 2017? Summer CSA Shares will be available for $650 for 20 weeks from June through the middle of October. We will be offering “online registration” for Summer Shares very soon, so you will all receive a separate email informing you when registration opens, so please consider signing up for another year. We will be accepting a $250 deposit or alternative payment proposals. No rollover option this year, so everyone has to register or renew your membership. We welcome new members!!

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.

by Richard and Deb

Some of the biggest influences on a farm are Meteorology, Sociology, and of course, Economy. This year the weather, the community, and the economy have been very good to us! The “El Nino” hot, dry summer gave way to a “La Nina” wet, cool fall with no significant frost as of November 2. Naturally we have had a few light frosts, but no heavy freezes, which mean cool season vegetables, such as broccoli, cauliflower, Asian greens, and carrots continue to grow strong and robust. Unfortunately the increased humidity this fall has encouraged some mycelium growth and fungal spots for some of the crops, so don’t be surprised if you have a few black speckles on produce such as cauliflower and broccoli. Despite it’s slightly less attractive appearance, it is harmless, so just cut it off.

It seems this mild, fall weather will provide us with an abundant supply of root vegetables for the next 4 to 5 months, which hopefully will satisfy our supportive community of members, who are interested in continuing to receive produce through our November Thanksgiving CSA, our December Solstice CSA, and possibly other opportunities for stocking up on local Tantre vegetables throughout the winter. We are filling our root cellar and hoping to turn some of these delectables into plant-based, prepared foods at the Washtenaw Food Hub kitchens through fermenting, “souping”, and “salading” as an extension of some of our winter shares, which will be announced to you in separate emails throughout the coming months. We invite you to participate in the upcoming Thanksgiving Share, which is happening very soon in a few weeks. We also would like to encourage you to help us plan for next Summer of 2017 by signing up early for our Summer CSA with a deposit or full payment to help us develop a budget, so that we may purchase seeds, repair equipment, and make plans for the Summer bounty of 2017. Registration is not open just yet, but you will receive an email soon, which will let you know when to begin registration.

We are grateful to the whole Tantre community of members, volunteers, farm workers, the earth, the sun, and the rain for this bountiful harvest. Please feel free to contact us at the farm or come visit us at the Chelsea & Ann Arbor Farmers Market, Argus Farm Stop, and People’s Food Coop throughout the winter. Thank you for being a member of the Tantre Farm Extended Fall CSA!!


TANTRÉ FARM SLAW (A simple, easy salad!) Serves 4.
2 medium beets, grated
3 large carrots, grated
1 white turnip, grated
1 Daikon radish, grated
1 small red onion, optional
sesame or sunflower seeds, toasted
olive oil
lemon juice
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. parsley, etc.

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