Ext. Week 4: October 18 – 24, 2020

Tantre Farm CSA Newsletter
Extended Fall CSA Share
Oct. 18-24, 2020

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.


BROCCOLI :  deep emerald green, tiny buds that are clustered on top of stout, edible stems; small to medium heads or florets; high in vitamins A, C, calcium, and iron; known as an anti-cancer vegetable).
-How to use: use raw, steamed, sauteed, stir-fried, in casseroles, soups, pizzas, etc.
-How to store: store loosely in plastic bag for up to a week.

CARROTS (Bolero): excellent long-term, storage carrot with medium-long, thick, blunt, orange roots.
-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.

GARLIC: a bulb of several papery white cloves; believed to help in fighting infections, cancer prevention, and the immune system. 
-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 container in a cool, dark place for many months.

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) or Rainbow Lacinato Kale (unique "purple dino" kale has deeply curled leaves in dusky-green with bright purple stems and veins).
-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.

POTATOES (Carola): yellow potato from Germany; smooth, creamy texture that is good for baking or frying; these potatoes have been carefully stored in our root cellar since last fall.
-How to use: good roasted, mashed, or in salads.
-How to store: keep unwashed in cool, dark place in paper bag.

SWEET PEPPERS:  You will receive any of the following: Red or Yellow Bell (big, blocky, thick-walled, green-to-red or yellow pepper with sweet flesh), Green Bell (large blocky cells with fruity, slightly sweet flavor with green skin), Carmen (6-inch long, tapered fruit that ripens from green to a deep "carmine" red; sweet taste in salads and when roasted and fully red-ripe), or Red/Yellow Cornitos (exceptionally sweet, smaller versions of Carmen sweet pepper, but can be bright yellow or red when ripe; “bull’s horn” pepper type and tasty any way you eat them — raw, cooked, sliced, diced, sautéed, stuffed, grilled, and especially fire-roasted, which caramelizes the sugars and elevates them to a whole new level of delicious!) 
-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.  

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. 

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 and C and good source of riboflavin, calcium and iron) are edible!  
-How to use: good in salads and soups; can be roasted, steamed, or sauteed.
-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/PIE PUMPKINS: You will receive 1 of each of the following: Starry Night Acorn Squash (a delicious acorn that stores through the holidays; unique, pixelated color pattern with attractive speckled dark green and cream-colored skin, smooth creamy texture and sweet flavor), 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 pound fruits are about half the size of a normal pie pumpkin), 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.


1. LAST WEEK OF EXTENDED FALL CSA:  This means Oct. 21 (Wed.), Oct. 23(Fri.), and Oct. 24 (Sat.) are your last distribution days for our Extended Fall Shares. Please return any forgotten boxes from past weeks and bring bags or other containers to transfer your produce at your distribution sites.

2. PLANT WALK at TANTRE FARM on Oct. 31 from 5-7pm: These are excellent learning opportunities for those with beginning to intermediate foraging skills, and for anyone wishing to increase their knowledge of the local flora with local foraging expert, Rachel Mifsud.  We will explore the area and choose around 15 edible, medicinal, or otherwise useful plants and mushrooms to focus on identification, methods of harvest, preparation, and use. Class is limited to 8 participants so that social distance can be maintained while still allowing everyone to see and hear clearly. You must go to https://squareup.com/store/willforageforfood and pay to hold your spot. (This link is currently not working, but I will let Rachel know, so try again in a couple of days, but “save the date”!). 

3. THANKSGIVING CSA Registration is OPEN!   A more detailed email notice about this will come out to you soon.  You can also read more details about the Thanksgiving Share on our website under “CSA Info”, and sign up on our website.  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 Nov. 21 (the Saturday before Thanksgiving) at the Ann Arbor Farmers’ Market (Ann Arbor)  7 AM-12 PM,  Washtenaw Food Hub (Ann Arbor) 9 AM-12 PM, Tantre Farm (Chelsea) 2 PM – 5 PM, Agricole (Chelsea) 9 AM-12 PM, and Pure Pastures (Plymouth) 9 AM – 4 PM.  

4. IMMUNE BOOSTER CSA  will continue throughout the WINTER:  This weekly CSA is our collaborative CSA with several local farms and food businesses that you can opt in or out of each week called the Immune Booster.  If you are interested, please go to our website to sign up every Monday - Wednesday night.  Pick up is from 9 AM to 12 PM every Saturday at the Washtenaw Food Hub with NEW LOCATION at AGRICOLE FARM STOP starting Nov. 28:  http://www.tantrefarm.com/how-does-our-immune-booster-csa-work/.  Still time to sign up this week!

5. PICK UP TIMES & LOCATIONS REMINDERS:  **Volunteers will be at each site during designated times below.  We recommend that all come to each distribution site with a mask to pick up your shares.  We will have hand sanitizer at most sites as well. 
*Ann Arbor Farmers’ Market (Wed.)--7 A.M. to 12 P.M.  (TANTRE STAFF for check-in from 7-9 AM)
*Farm (Wed.)--10 A.M. to 7 P.M.  (TANTRE STAFF checking off names from 10 AM-12 PM and from 2-4 PM)
*Washtenaw Food Hub (Wed.) --6 P.M. to 8 P.M.  (LIZZIE for check-in the whole time)
*Pure Pastures (Wed)--9 A.M. to 12 P.M. (No Volunteer, so be prepared for self-check in with gloves or your own pen, if needed)
*Farm (Fri.)--2 P.M. to 7 P.M.  (TANTRE STAFF for check-in from 2 to  4 PM)
*Chelsea Farmers Market (Sat.)--8 A.M to 12 P.M.  (DEB for check-in the whole time)
*Community High School (Sat.) --7 A.M. to 12 P.M.  (SHANNON for check-in the whole time)
*Washtenaw Food Hub (Sat.)—9 A.M. to 12 P.M.  (PETER & RYAN for check-in the whole time)
*Argus-Packard (Sat)-- 12 P.M. to 3 P.M. (ARGUS STAFF for check-in the whole time)
*RoosRoast-Rosewood (Sat.)--9 A.M. to 11 A.M. (JONATHON for check-in the whole time)


AUTUMN MINESTRONE (from Moosewood Restaurant Daily Special by the Moosewood Collective)  Serves 6-8; makes 12 cups
2 Tbsp vegetable oil
1 cup chopped onions
2 garlic cloves, minced or pressed
2 1/2 cups peeled and cubed winter squash (such as acorn, delicata)
2 celery stalks, diced
1/2 cup peeled and diced carrots
2 1/2 cups cubed potatoes
1 tsp dried oregano
2 tsp salt
1/2 tsp black pepper
6 cups water
4 cups chopped kale
1 1/2 cup cooked (or 15 oz can) cannellini beans
	Warm the oil in a large soup pot on medium heat.  Add the onions and garlic, and saute 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 kale and beans (drained) and simmer for another 5-7 minutes, until the kale is tender and the beans are hot. 

ROASTED RED PEPPER SOUP (from Delicious Living)  Serves 6
This colorful soup, thickened with potato, makes the most of the sweet, smoky flavor of roasted red peppers.
2 Tbsp extra-virgin olive oil
4 cloves garlic, minced
1 medium onion, chopped
1 medium potato, chopped
4 cups water
4 large red or yellow peppers, roasted, skinned, chopped
Salt and pepper, to taste
1 Tbsp fresh lemon juice
Sprigs of fresh marjoram or basil for garnish
	In a large saucepan, saute garlic, onion and potato in olive oil over medium-high heat 10 minutes, stirring occasionally.  Add water and continue to cook 30 minutes or until potatoes are tender.  Add roasted red peppers and puree soup in a blender or food processor.  Simmer over medium heat 5 minutes.  Season with salt and pepper.  Stir in lemon juice before serving.  Serve hot, garnished with fresh herbs.

COOL and CRUNCHY RADISH AND TURNIP SALAD (from Eggs on Sunday)  Serves 2
6-8 radishes, thinly sliced
3 white salad turnips, thinly sliced
1/4 tsp toasted sesame oil
1/2 tsp rice vinegar
Juice of half a lime
1 Tbsp chopped chives or parsley
Coarse kosher or sea salt, to taste
	Combine all ingredients in a bowl, and stir gently but thoroughly to combine and coat all the slices.  Taste and season with salt (start with a little pinch and gradually add it until the flavors "pop" as much as you like).

***Thank you for a wonderful EXTENDED FALL Season filled with gratitude, community building, and a bountiful harvest.  Please feel free to contact us throughout the rest of fall and winter for any storage produce or come visit us at the Ann Arbor Farmers Market, Chelsea Farmers Market, Argus Farm Stop, Agricole Farm Stop, and People’s Food Coop throughout the winter.  Thank you for being a member of the Tantre Farm Extended Fall CSA!!
--Deb, Richard, and the Tantre Farm Crew.***
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