If needed, please contact Richard Andres & Deb Lentz at 2510 Hayes Rd. Chelsea, MI 48118 e-mail: firstname.lastname@example.org phone: 734-475-4323 website: www.tantrefarm.com.
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. In our newsletter, we try to give you an accurate listing of the produce in your box; however, since the newsletter is published before the harvest, we may sometimes substitute some vegetables for others. The information provided here is also published each week on our website. Also, if you’re having trouble identifying any unfamiliar produce, please look for “Veggie ID” with additional information on our website under RECIPES.
THIS WEEK’S SHARE
BRUSSELS CROWNS: these tender, savory, cabbage-flavored greens are the very tops of the Brussels sprouts plants, and taste like collard greens, so can be prepared like them. See Week 2 newsletter for usage and storage tips.
CARROTS (Purplesnax): sweet, mellow flavor with a dazzling combination of purple skin outside and golden color inside, which makes it a superb variety for enjoying fresh or roasted.
-How to use: can be used raw as carrot sticks, grated in salads or juiced; steamed or sauteed, in stews, soups, casseroles, or 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.
DAIKON RADISH (Red King): Tall, upright tops with large, cherry-red roots that are mild, crisp, and juicy; can produce radishes over 1 lb!
-How to use: use them any way you would use a carrot! Excellent julienned or sliced and used in a salad; good eaten fresh, stir fried, roasted, or pickled; lightly steamed with olive oil, salt or lemon juice for flavor.
-How to store: not as hardy as you may think, so store wrapped in plastic to keep them crisp for up to 2 weeks.
EGGPLANT: You will receive some variety such as Nadia (slender, purplish-black, glossy-like, bell-shaped fruit), Rosa Biana (an Italian heirloom; round fruit streaked with white and violet), or Orient Express (dark purple Asian type with long, slender, glossy fruits, which are tender, delicately flavored, and quick cooking). See Week 1 newsletter for usage and storage tips.
U-PICK FRESH HERBS (at the farm): Due to a shortage in staff and reduced herb production, we are offering 1 free bunch of herbs for you to pick at the farm this week. You may choose from the following selection: purple or green basil, cilantro, dill, parsley, rosemary, sage, oregano, French sorrel, or thyme. You may come on Wednesday or Friday during normal distribution times (See Announcements #4) or please prearrange times on other days until Sunday, so someone is around to show you the Herb Garden.
-How to store: In general, store herbs upright with cut stems in 1 or 2 inches of water and refrigerate for up to 1 week or wrap in slightly dampened cloth or plastic bag and store in refrigerator (except for basil).
U-PICK FLOWERS (at the farm): With this unseasonably warm weather we still have flowers to harvest, although not as many as earlier in the season. You still have time to come get your 16 stems per household this week and next. Please email if you plan to pick on other days besides Farm Distribution Days (Wed. and Fri.), so we can make sure someone is around to help you. We will have clippers and donated yogurt containers for you to use. Your bouquet is part of your share, although it is always greatly appreciated when you make a donation to pay for seeds and labor. Extra bouquets – $5/bunch.
GREEN ONIONS (also called “Scallions”): young shoots of bulb onions with long green stalks and milder tasting than large bulb onions; full of great fiber and antioxidants, high in potassium and source of vitamins C and B-6.
-How to use: the bulb, flowers, and green leaves are edible; can be cooked, grilled, roasted whole as a vegetable; chopped in salads, soups, and other dishes for flavor.
-How to store: refrigerate in damp towel/plastic bag for 5-7 days.
LETTUCE MIX (Allstar Gourmet): a custom salad mix of red and green lettuces along with arugula, mizuna, tatsoi, and other unique greens of many varying shapes, flavors, and textures. See Week 1 newsletter for usage and storage tips.
SWEET or CHILI PEPPERS: You will receive some combination of the following, Red Knight Bell (big, blocky, thick-walled, green or changing to red sweet pepper), OR Italian Sweet (8 inch long, conical, thick walled, very sweet peppers that turn red very quickly; perfect for munching or in salad), OR 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), OR Shishito (sweet, mild, slender Japanese chili pepper about 2- to 4-inches with squarish end; often used in stir-fried dishes, salads, or as a pickled condiment), OR Anaheim (also called a New Mexico or California chile, this is a green, chile-type that comes to a sharp point end, mildly hot pepper that ripens to a pretty deep red. The thick-walled fruit is the classic pepper used for chiles rellenos, soups, and stews. Rich, mellow flavor). See Week 1 newsletter for usage and storage tips.
POTATOES (Red Norland): smooth, red skin and white flesh; great baked, boiled, or roasted. See Week 1 newsletter for usage and storage tips.
U-PICK RASPBERRIES (only available at Honey Bee U-pick in Ann Arbor): Fall raspberries are beginning to slow down at Honey Bee U-pick site (5700 Scio Church Rd.), but still enough to pick 1 pint as part of your share for FREE on Wed (10/20), Sat (10/23), or Sun (10/24) this week. If you are less able-bodied with an injury or the inability to bend or walk very well, please PREORDER your 1 pint to pick up at the Honey Bee U-pick or at the Farm in Chelsea on Wed or Fri. afternoon or at the Ann Arbor or Chelsea Farmers Market on Saturday. To see updates go to https://www.tantrefarm.com/tantre-farm-raspberry-u-pick. Extra U-pick pints – $4/pint or extra Already Picked pints — $6/pint.
BABY 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: You will receive each of the following: Acorn (small, green ribbed squash with pale yellow flesh; great stuffed with rice, breading, or soups) and 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, topping the “spaghetti” flesh with your favorite sauce; mildly sweet). See Week 1 newsletter for usage and storage tips.
1. ENDING EXTENDED FALL CSA NEXT WEEK: The end is drawing near. This means Oct. 27 (Wed.), Oct. 29(Fri.), and Oct. 30 (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 next week.
2. THANKSGIVING CSA Registration is OPEN! A detailed email notice was sent to you next week. You can also read more details about the Thanksgiving Share on our website under “CSA Info” and register here https://www.tantrefarm.com/how-does-our-thanksgiving-csa-work/. 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. 20 (the Saturday before Thanksgiving) at the Ann Arbor Farmers’ Market 7 AM-12 PM, Tantré Farm 2-5 PM, Washtenaw Food Hub 9 AM-12 PM, Agricole in Chelsea 9 AM-12 PM, and Pure Pastures in Plymouth 9 AM-5 PM. More specific details coming soon.
3. IMMUNE BOOSTER CSA: We will continue offering this CSA throughout the winter. This weekly CSA is a collaborative CSA with several local farms and food businesses that you can opt in or out of each week. A new menu is updated every week on our website with registration open Mon – Wed. Pick up is from 9 AM to 12 PM every Saturday in Ann Arbor and Chelsea: http://www.tantrefarm.com/how-does-our-immune-booster-csa-work/. Still time to sign up today until midnight!
4. PICK UP TIMES & LOCATIONS REMINDERS: **Volunteers will be at each site during designated times below.
Ann Arbor Farmers’ Market (Wed.)—7 AM to 12 PM (TANTRE STAFF there the whole time)
*MOVE Fitness & Wellness Studio (Wed)—8 AM to 10 AM (SARA will be there the whole time)
*Farm (Wed.)—10 AM to 7 PM (TANTRE STAFF there with some self check-in)
*Washtenaw Food Hub (Wed.)–6 PM to 8 PM (LIZZIE will be there the whole time)
*Pure Pastures (Wed.)—9 AM to 5 PM (PURE PASTURES STAFF will be there with some self check-in)
*Farm (Fri.)—2 PM to 7 PM (TANTRE STAFF there with some self check-in)
*Ann Arbor Farmers Market (Sat.) —7 AM to 12 PM (SHANNON there the whole time)
*Washtenaw Food Hub (Sat.)—9 AM to 12 PM (RYAN and Staff there the whole time)
*Chelsea Farmers’ Market (Sat.)—8 AM to 12 PM (DEB and staff there the whole time)
*Argus-Packard (Sat)—12 PM to 3 PM (ARGUS STAFF there the whole time)
*RoosRoast-Rosewood (Sat)–9 AM to 11 AM (DEBRA is there the whole time)
ROASTED RED PEPPER SOUP (from Delicious Living) Serves 6
2 Tbsp extra-virgin olive oil
4 cloves garlic, minced
1 bunch green onions, chopped
1 medium potato, chopped
4 cups water
4 large red or green 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.
DAIKON RADISH SALAD (https://www.platingsandpairings.com/daikon-radish-salad/)
1 lb daikon radish
1 Tablespoon sugar
1/2 Tablespoon Korean red pepper powder
1 teaspoon salt
2 green onions, thinly sliced
2 cloves garlic minced
1 1/2 Tablespoons white vinegar
Peel the radish and cut into really thin strips. (I used a julienne peeler for this). Place the radish in a medium bowl and toss with red pepper powder, sugar, salt, green onion and garlic. Sprinkle the mixture with vinegar and mix well. Adjust to taste, adding additional salt, sugar or vinegar, if needed. Refrigerate until ready to serve.
SAUTEED HAKUREI TURNIPS and BRAISED GREENS Serves 6-8
1 bunch Hakurei Turnips with greens
1 lb greens (such as spinach, Brussels tops, or even carrot tops mix)
2 tsp oil, divide
1/2 cup chopped green onion
1/2 cup water, apple juice or white wine
1/2 tsp salt
1/4 tsp black pepper
Cut the greens from the turnips. Wash and tear all the greens into large pieces and remove the stems. Cut the turnips into bite sized pieces. Heat 1 teaspoon of oil in a sauté pan over medium-high heat. Saute the turnips and onion stirring or tossing occasionally until they are crispy outside and tender inside. Season with salt and pepper and remove to a warm plate. In the same pan, heat the remaining oil over medium heat. Add the washed and wet greens, and add to pan in batches. Stir and mix as they wilt. Add the wine or other liquid and cook until it is mostly evaporated. Lay the greens on a plate and arrange the warm turnips on top.
CARROT CHIPS Serves 4
This is delicious!
Vegetable or olive oil (or spray)
1 bunch carrots, scrubbed clean (any amount will work)
Salt and pepper, to taste
Preheat the oven to 350 degrees. Slice the carrots into 1/4-inch-thick rounds with a sharp knife. Place the carrot slices on a lightly oiled baking sheet, making sure their edges don’t touch. Drizzle with light amount of oil and toss; then season with salt and pepper. Bake 5 minutes, or until they begin to brown on the edges. Carefully turn the slices over, add more oil if needed, and season again with salt and pepper. Bake another 5-10 minutes, until crispy and beginning to brown. Place the chips on a paper towel-lined plate and serve immediately.