Ext. Week 4: October 20 – 26, 2019

Tantre Farm CSA Newsletter
Extended Fall CSA Share
Oct. 20-26, 2019

    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 ACE BEETS AND GREENS:  round, smooth, deep red roots with sweet flavor and beautiful, 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, 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.

FROST-SWEETENED BROCCOLI: a small head of deep emerald green (but turns purple with a frost!), tiny buds that are clustered on top of stout, edible stems. **Keep in mind that one cup of cooked broccoli has more vitamin C than an orange and as much calcium as ¼ cup of milk; broccoli is also a good source of vitamin A, potassium, folate, iron, and fiber.
-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 (Hercules): sweet, orange, cone-shaped roots; good eating quality and stores well.
-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

LETTUCE:  All members will receive 3 small heads of Green Leaf, Red Leaf, and Romaine lettuce.
-How to use: raw in salads, sandwiches, or use in soups
-How to store:  refrigerate in plastic bag for 3-5 days.

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

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 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.

CHILI PEPPERS:  You will receive Poblano (a mild variety of chili pepper known as “poblanos” when dark green; popular in Southwestern recipes; heart-shaped fruit, which is mildly pungent with a lightly sweet, medium-hot flavor) and/or Shishito (sweet, mild, slender green Japanese chiles about 2- to 4-inches with squarish end.  It is said that 1 in 6 are hot!)
-How to use: often roasted or used in stir-fried dishes, with tempura, in salads, or as a pickled condiment
-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 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), Cornitos (exceptionally sweet, smaller versions of Carmen , but can be bright yellow or red when ripe; “bull’s horn” pepper type), or Green Bell Peppers (large blocky cells with fruity, slightly sweet flavor with green skin).
-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 in hydrator drawer for 1-2 weeks.

POTATOES (Mountain Rose): rosy-skinned inside and out, these versatile, all-purpose spuds are deliciously moist, but not waxy textured; extra nutritious, and high in antioxidants; excellent baked, mashed or fried.
-How to store:  Keep unwashed in cool, dark place in paper bag

RADICCHIO:  This beautiful, gourmet, salad vegetable is often called “Italian chicory”;  colorful, white-veined, red leaves with appealingly bitter, nut-like texture; bitter and spicy taste which mellows if it is grilled or roasted.
-How to use: raw in salads, roasted, grilled, sauteed; excellent side dish for rich dishes; pairs nicely with beef roast or stews.
-How to store: refrigerate in plastic bag/damp towel 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!
-How to store: refrigerate in plastic bag/damp towel for 1-2 weeks.

SPICY SALAD MIX (Spectrum): an amazing, mildly spicy, leafy salad mix of greens and reds with a wide variety of leaf shapes and sizes with ingredients such as Yukina Savoy, Golden Frills, Ruby Streaks, Tokyo Bekana, and Red Komatsuna).  
-How to use: used for salads and sauteing–cooks up quickly.
-How to store: refrigerate in plastic bag for 2-4 days.

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

WINTER SQUASH/PIE PUMPKIN: You will receive the following: Acorn (small, green ribbed squash with pale yellow flesh; great stuffed with rice, breading, or soups),  Butternut (light, tan-colored skin; small seed cavities with thick, cylindrical necks; bright orange, moist, sweet flesh; longest storage potential of all squash), and Red Kuri (Orange Hokkaido) (type of Hubbard squash that is reddish-orange in color with a brown, “corky“ stem; round to oval; about 4-7 pounds; medium-dry, medium sweet orange flesh; good for pies and purees).
-How to use: boil, steam, saute, bake or roast, grill;  good in soups or stews; add small amounts to yeast breads, muffins, cookies, pie, etc.
-How to store:  Keep for several months in a dry, moderately warm (50-60 degrees); will also store at room temperature.


1. LAST WEEK OF EXTENDED FALL CSA:   This means Oct. 23 (Wed.), Oct. 24 (Fri.), and Oct. 25 (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. THANKSGIVING CSA Registration is OPEN with New Pick Up Locations at AGRICOLE and PURE PASTURES!   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. 23 (the Saturday before Thanksgiving) at the Ann Arbor Farmers’ Market from 7 AM-12 PM, at Tantré Farm (Chelsea) from 2-5 PM, at Agricole (Chelsea) from 9 AM-5 PM, and Pure Pastures (Plymouth) from 10 AM-5 PM.

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.
Pure Pastures (Wed)–9 A.M. To 7 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.
Argus (Sat)– 10 A.M. to 7 P.M.
Agricole (Sat)—8 A.M. to 5 P.M.


SOUTHWEST COLACHE  (from Capay Organic Farm CSA “Farm Fresh To You” website)
2 Tbsp oil (veggie or olive)
1 butternut squash, peeled, seeded, diced
1 medium onion, coarsely chopped
1 clove garlic, minced
16 oz chopped tomatoes, fresh or canned, undrained
1 sweet pepper, seeded, chopped   
14 oz whole kernel corn
1 green chili, chopped (optional)
1/2 tsp salt
1/4 tsp pepper
Grated cheese, for topping (optional)
    Heat oil in large skillet over medium heat.  Add squash, onion, and garlic; cook for 5 minutes or until onion is tender.  Add tomatoes and bell pepper to skillet.  Bring to simmer, cover and let simmer for 15 minutes over low heat.  Add remaining ingredients.  Simmer covered, 5 minutes, or until squash is tender.  Uncover; increase heat to high and continue cooking a few minutes or until most liquid has evaporated.  Top with grated cheese, if desired.  

BEET BURGERS (from America’s Small Farms by Joanne Lamb Hayes and Lori Stein)
2 cups grated beets (about 3/4 lb)
2 cups grated carrots (about 1/2 lb)
1 cup cooked brown rice
1 cup grated Cheddar cheese
1 cup sunflower seeds, toasted
2 large free-range eggs, beaten
1/2 cup sesame seeds, toasted
1/2 cup grated onion (about 1 medium)
1/4 cup oil
3 Tbsp all-purpose flour
3 Tbsp chopped parsley
2-4 garlic cloves, finely chopped
2 Tbsp soy sauce
Ground red pepper (cayenne), to taste
    Preheat oven to 350 degrees.  Generously grease a rimmed baking sheet.  Combine beets, carrots, rice, cheese, sunflower seeds, eggs, sesame seeds, onion, oil, flour, parsley, garlic, soy sauce, and red pepper.  Form mixture into patties and bake 25-30 minutes or until firm and vegetables are cooked through.

ROASTED BEET AND RADICCHIO SALAD (from https://www.aspicyperspective.com/roasted-beet-radicchio-salad/)
4 large beets
4 tablespoons olive oil, divided
1 head radicchio (can add tatsoi, arugula, or spicy salad greens)
1 red onion
1 bunch radishes
1/3 cup fresh mint leaves, chopped
3/4  cup crumbled queso fresco, or cotija
3 tablespoons red wine vinegar
1 tablespoon honey
1 clove garlic, minced
1 teaspoon salt
1/2 teaspoon pepper
    Preheat the oven to 400 degrees F. Trim the beets and place them in a baking dish. Drizzle the beets with 1 tablespoon of oil. Cover and roast for 30-35 minutes, until fork tender.Cut the head of radicchio into quarters. Remove the core and slice into thin strips. Place the radicchio in a bowl of ice water for 20-30 minutes to reduce the bitterness.  Slice the onion and radishes very thin. In a small bowl, whisk together 3 tablespoons of oil, vinegar, honey, garlic, salt and pepper.  When the beets have cooled a bit, peel off the skin and slice them into thin wedges.  Toss the radicchio, beets, onions, radishes, and mint with the vinaigrette. Top with crumbled queso fresco and serve.  Serves 4.

** 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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