THIS WEEK’S SHARE

ARUGULA or LETTUCE MIX from Tantre Farm: You will receive either Arugula (an aromatic, bright green, salad green with a peppery mustard flavor; rich in iron and vitamins A and C; add to salads, soups, and sautéed vegetable dishes) OR Wildfire Lettuce Mix (a beautiful bag of dark reds and vibrant greens including Green and Red Oakleaf, Green and Red Romaine, and Redleaf lettuces; use in salads or in soups).

-How to use: See above for ideas

-How to store: store in plastic bag in refrigerator for up to 3 to 5 days.

ORGANIC CHIOGGIA OR RED BEETS from Second Spring Farm: You will receive either Chioggia (Italian variety with leaves all green and pink-striped stems; root has cherry red, candy-striped flesh and has a sweet flavor) OR Red Ace (round, smooth, deep red roots with sweet flavor and many health benefits). You will receive just the roots without the greens. Thanks to our former intern (2003)- turned-farmer, Reid Johnston, owner of Second Spring Farm from Cedar, MI. Besides finding his certified organic produce up north, he also distributes his veggies at Argus and Agricole.

-How to use: beet roots are good in soups, stews, roasted, boiled, steamed, excellent grated raw into salads or baked goods.

-How to store: store roots in plastic bags or damp cloth in hydrator drawer of refrigerator for up to 2 weeks

ORGANIC ORANGE CARROTS from Second Spring Farm: You will receive Bolero (excellent long-term, storage carrot with medium-long, thick, blunt, orange roots; juicy and crisp with a rich, sweet flavor that actually intensifies or stays sweet in storage). See above for description of Second Spring Farm.

-How to use: can be used raw as carrot sticks, grated in salads or juiced; steamed or sautéed, in stews, soups, casseroles, stir-fries; pureed or grated into cakes, pancakes, or other baked goods

-How to store: Refrigerate in plastic bag for up to 2 weeks

PURPLE SWEET CORN from Tantre Farm: You will receive a new purple variety called Ultra Violet (a super sweet corn known for its striking multicolored kernels in shades of pink, purple, and white; retains its color beautifully when boiled, blanched, grilled, or roasted).

*Keep in mind that we don’t treat our corn with pesticides, so you may find some earworms enjoying the corn too; just break off the damaged part and cook the rest of the ear.

-How to use: great steamed, roasted, boiled, grilled, etc. 

-How to store: refrigerate with husks on, and use as soon as possible to retain sweetness and flavor

U-PICK FLOWERS (only available for picking on the farm): Every summer we plant a variety of flowers for drying or fresh bouquets. We would like to welcome you to visit the farm to pick your flowers on any day of the week over the next week, but please contact us if it will be on other days besides our usual CSA distribution days of Wednesdays and Fridays, so we can make sure to be around to show you where to go and what to do. This week you can pick up to 20 stems per household, since the frosts held off. You may want to bring scissors or clippers and a vase/jar to keep your flowers fresh going home, but we will have clippers and donated yogurt containers to fill with water as well. Your bouquet is part of your share, although it is helpful when you make a small donation to pay for seeds and labor when you can. Extra bouquets cost $7/bunch. Please call or text Deb at 734-385-6748, if you can’t find anyone around to help you find where the flowers are. This is a bit of a weedy patch, but lots of beautiful flowers. Thank you for understanding, and hope you come out to enjoy them any day this coming week!

GARLIC from Tantre Farm:  a bulb of several papery white cloves; believed to help in fighting infections, cancer prevention, bolstering the immune system, lowering blood pressure and preventing heart disease, used as an expectorant or decongestant, and at least some people believe that it can ward off vampires and insects. 

-How to use: minced raw in salad dressings, sauteed and added to stir-fries, meats, vegetables 

-How to store: store in an open, breathable basket in a cool, dark place for many months  

GREEN CURLY KALE from Tantre Farm:  This is a nutrient dense leafy green with well-ruffled, curly green leaves on green stems and a mildly, earthy, peppery flavor; Known as the “Queen of Greens,” its heavily frilled texture makes it perfect for trapping dressings in raw salads or crisping into chips

-How to use: for salads, soups, light cooking; excellent roasted

-How to store: keep in plastic bag or damp towel in refrigerator for up to 1 week.

YELLOW ONIONS from Tantre Farm: You will receive Patterson (medium-large, blocky bulbs with dark yellow skin and thin necks; excellent storage onion).

-How to use: ideal for slicing thinly into summer salads, burgers, and sandwiches; great for light sautés or grilling, as their high sugar content caramelizes beautifully

-How to store: can last for 10-12 months if kept in a cold, dark place, but remove any ones starting to go soft from the others. 

RAINBOW PEPPER MEDLEY from Tantre Farm: You will receive any of the following — Green/Red Knight Bell (medium-sized, block-shaped green pepper with crisp, earthy flavor and less sweet; an unripe version of the bell pepper fruit, harvested before it has fully matured and changed color into red, yellow, orange, or purple fruit; good source of vitamin A & C) OR 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 Poblano Chili Pepper (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 chiles about 2- to 4-inches with squarish end; often used in stir-fried dishes, salads, or as a pickled condiment).

-How to use: can be added to soups, stews, omelets, quiches, stir-fries, etc.; excellent stuffed and roasted.

-How to store: refrigerate unwashed in hydrator drawer and store for 1-2 weeks; can also be dehydrated or dried very easily OR frozen by chopping into chunks and placing in freezer bags. Very easy to use in soups, stir fries, omelets, etc. throughout the winter. 

ORGANIC BLUE POTATOES from Second Spring Farm: You will receive Adirondack Blue (round to oblong, slightly flattened tubers have glistening blue skin enclosing deep blue flesh; moist, flavorful flesh) See above for description of Second Spring Farm.

 *Interesting note: Most blue fleshed cultivars contain 90 times more antioxidants than white tubers, and the antioxidants in potato tubers are enhanced by cooking them.

-How to use: good pan-roasted, oven-roasted, mashing, or boiled for potato salads  

-How to store: keep unwashed in cool, dark place in paper bag

DAIKON RADISH from Tantre Farm: looks like an overgrown white, red, or purple plump carrot, but with a slightly mild radish taste; crunchy and sweet texture; good macrobiotic root that is good for the gut.

-How to use: excellent julienned or sliced and used in a salad or tossed with your favorite vinaigrette; good eaten fresh, cooked, or pickled; greens are also edible and can be used like any tender green.

-How to store: not as hardy as you may think, so store wrapped in plastic to keep them crisp for up to 2 weeks.

ACORN SQUASH from Tantre Farm: a small, green ribbed squash with pale yellow flesh; great stuffed with rice, breading, or soups  

-How to use: can be baked, steamed, or roasted, or use as a side dish, a base for sauces, or even as a stuffed “boat”

-How to store: store uncooked whole in a cool, dry, dark place at 50-60°F (10-15°C) for about 2 to 3 months

ANNOUNCEMENTS 

1. SAVE THE DATE–6th ANNUAL HONEYBEE NUT FESTIVAL on OCTOBER 11 from 10 AM to 5 PM: Celebrate the Earth and the seasons with a FREE, fun, outdoors event at HoneyBee U-pick (5700 Scio Church Rd, AA). You can learn about paw paws, native bee pollinators, discover how raptors are a part of a farm’s ecology, process black walnuts, explore the world of foraging on a nature hike, listen to nut experts tell us how nut trees fit into our agroecology, and even carve a pumpkin. Come for part or all of it. Hot cider, hot tea, coffee, and snacks will be provided. All ages are welcome to this free, fun, outdoors event. Go to our website for an Agenda of the day’s events: https://www.tantrefarm.com/nut-tree-planting-fest

Please feel free to register for this free event to give us an idea of how many people are coming: https://www.eventbrite.com/e/6th-annual-honeybee-nut-festival-tickets-2002965712364?aff=oddtdtcreator&keep_tld=true

2. HONEYBEE U-PICK is OPEN ONLY ON SATURDAY MORNINGS THROUGH OCTOBER 25:  We are open this week from 8 AM until 12 PM on Saturday mornings at 5700 Scio Church Road on the corner of Zeeb Rd. and Scio Church Rd. in Ann Arbor. We will have a wide variety of TANTRE PRODUCE at our farm stand for purchase as well as local HONEY. Sign up to be on our mailing list, so you know times, prices, weather-related closings, etc. here: https://www.tantrefarm.com/honey-bee .

3. CHELSEA FARMERS MARKET RELOCATED TO CHELSEA STATE BANK FOR OCTOBER 10: We have been asked to move the Chelsea Saturday Farmers Market location to the Chelsea State Bank at the corner of Old US 12 and M-52 due to a Backyard Beer Garden event taking place over at Palmer Commons, so all of you members who pick up at the Chelsea Farmers Market, please find us at the bank this coming Saturday.

4. FARMERS MARKETS: If you need to supplement your share with a few extra items, we are set up at the Ann Arbor Farmers Market on Wednesdays & Saturdays starting at 7 AM. We will also be at the Chelsea Farmers Market from 8 AM-1 PM. The Sunflower Farm Market is OPEN on Wednesdays and Fridays from 4 to 8 PM and on Saturdays and Sundays from 9 AM-5 PM, so please feel free to purchase all your basic local needs and a few extra treats at any of these markets. We also have a small farm stand at the HoneyBee U-pick on Saturdays from 8 AM to 12 PM (more details above).

5. PICK UP TIMES & LOCATIONS REMINDER:

*Ann Arbor Farmers’ Market (Wed.)—7 AM to 12 PM (TANTRE STAFF there the whole time)

*Farm (Wed.)—10 AM to 7 PM (TANTRE STAFF there with some self check-in)

*Washtenaw Food Hub (Wed.) –4 PM to 8 PM (Come inside the new Sunflower Farm Market to pick up your share. STAFF there the whole time)

*Pure Pastures (Wed.) —9 AM to 11 AM (JESSICA there most of the time)

*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 5 PM (Come inside the new Sunflower Farm Market to pick up your share. STAFF there the whole time)

*Chelsea Farmers’ Market (Sat.)—8 AM to 12 PM (DEB there the whole time)

*Argus-Packard (Sat) — 9 AM to 3 PM (STAFF there the whole time)

*RoosRoast-Rosewood (Sat)–9 AM to 11 AM (LIZ there the whole time)

*HoneyBee U-pick (Sat)–8 AM to 12 PM (TANTRE STAFF there the whole time)

RECIPES

POTATO ARUGULA SALAD (from Capay Organic Farm CSA “Farm Fresh to You” website) Serves 4-6

1 1/2 lbs blue potatoes, cut into 3/4-inch cubes 

1/4 tsp pepper 

3 Tbsp white wine vinegar or regular vinegar 

1/4 cup extra-virgin olive oil 

2 Tbsp of fresh minced tarragon or thyme 

1 bunch arugula, rinsed and chopped or torn 

2 cloves minced garlic 

1 pt of cherry tomatoes, halved 

1/2 tsp salt   

Bring large pot of salted water to boil. Add cubed potatoes and cook until tender, about 12-15 minutes. In a bowl, mix next 5 ingredients until salt dissolves. Whisk in oil until it thickens. Drain potatoes, return to pot. Toss with dressing, tomatoes, and arugula. Serve at room temperature. 

BEET, CARROT, AND DAIKON SLAW (adapted from From Asparagus to Zucchini: A Guide to Cooking Farm-Fresh Seasonal Produce by MACSAC) Serves 2 

2 beets, cut into 1/8-inch julienne (matchsticks)

1-2 carrots, cut into julienne sticks

1 6-inch daikon radish, cut into julienne sticks 

1 tsp toasted sesame oil

2 tsp canola oil

1 tsp unsalted rice vinegar

1 tsp sea salt

Combine all ingredients in bowl, cover and let stand for at least 30 minutes. Season to taste, and serve.

AUTUMN MINESTRONE (from Moosewood Restaurant Daily Special by the Moosewood Collective) Serves 6-8.

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, or kabocha)

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. Optional: add purple sweet corn scraped into pot near the end.

APPLE STUFFED SQUASH (from There is a Season: Cooking with the Good Things Grown in Michigan)

2 acorn squash

3 Tbsp butter

2 chopped apples

1 chopped onion

2 cups cottage cheese

2 Tbsp lemon juice

3/4 cup grated cheddar cheese

1/4 tsp cinnamon

1/4 cup raisins (optional)

Cut squash in half lengthwise; remove seeds. Place face down on oiled baking sheet; bake at 350 degrees for 1 hour. While squash is baking, saute apples and onions in butter. Add remaining ingredients to apples. Stuff squash with mixture, covered, 15-20 minutes.

GARLIC-BASIL CORN ON THE COB 

Combine 2 tablespoons butter (softened), 1 tablespoon basil, and 1 garlic clove (minced) in a small bowl. Place 4 ears of sweet corn into a large saucepan of boiling water; cook 4 minutes. Drain. Spoon 1 teaspoon butter mixture over each ear of corn.

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