Tantre Farm CSA Newsletter “Extended Fall CSA” #4 Oct. 22-28, 2023

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.


FRESH SHELLING BEANS (Tongue of Fire): Italian heirloom shelling beans are round, ivory-tan with red streaks and stringless, red-streaked cream/green pods–eat the fresh-shelled beans, not the pods; have nutty flavor and creamy texture when cooked; can be substituted in recipes calling for Cannellini, Great Northern, or Pinto beans. See Week 2 newsletter for usage and storage tips.

BROCCOLI (Asian bunching): this Chinese specialty (also known as Kailaan or Chinese kale) is tender and sweet with a mustardy flavor; mostly dark green leaves with little broccoli buds. See Week 3 newsletter for usage and storage tips.

CARROTS (Red Dragon): beautiful magenta-purple, smooth, thin skin and broad, Chantenay-type shoulders with orange internal color and yellow core. See Week 1 newsletter for usage and storage tips.

CAULIFLOWER (Romanesco): lime green, spiraled heads with pointed, fractile pinnacles; tastes like cauliflower and broccoli
-How to use: raw for salads and dips, steamed, sauteed, 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.

GARLIC: a bulb of several papery white cloves; believed to help in fighting infections, cancer prevention, and the immune system. See Week 3 newsletter for usage and storage tips.

ITALIAN FLAT-LEAF PARSLEY: You will receive 1 bunch of this Flat leaf or Italian variety that is used primarily in cooking; flat, glossy, dark green leaves have a strong parsley/celery flavor for use dried, frozen, or fresh; high in vitamins A and C, and iron
-How to use: good in omelets, scrambled eggs, mashed potatoes, soups, pasta and vegetable dishes, as well as, sauces.
-How to store: In general, store herbs upright with cut stems in 1-2 inches of water and refrigerate for up to 2 weeks or wrap in slightly dampened cloth and store in refrigerator.

POTATOES (Carola): yellow potato from Germany; smooth, creamy texture that is good for baking or frying. See Week 2 newsletter for usage and storage tips.

PIE PUMPKIN: bright orange skin with dry, sweet flesh.
-How to use: excellent for pies, soups, bread, biscuits, cheesecake, pancakes, muffins, cakes, and pumpkin butter
-How to store: store whole pumpkins at room temperature up to a month or for 3-6 months in moderately warm and dry conditions (45-50 degrees with 60-75 percent humidity).

DAIKON RADISH (K-N Bravo): looks like an overgrown purple carrot with internal color ranging from pale purple to white with purple streaks; good, sweet, eating quality.
-How to use: excellent julienned or sliced and used in a salad or sliced thin with hummus dip; good eaten fresh, cooked, or pickled.
-How to store: not as hardy as you may think, so store wrapped in plastic or a damp cloth to keep them crisp for up to 2 weeks.

RAPINI: also called “Broccoli Raab” or Rabe or Rape; leafy green with 6- to 9-inch stalks and scattered clusters of tiny broccoli-like buds (some of ours don’t have buds yet, so just the leaf); traditional Italian specialty combining qualities of broccoli and mustard greens. See Week 2 or 3 newsletter for usage and storage tips.

SPINACH: You will receive a bag of crisp, dark green leaf; beneficial chlorophyll, as well as vitamins A and C; 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.

CHERRY/GRAPE TOMATOES: Believe it or not, we have scrounged up some tomatoes in the hoop houses at least for the Wed. members, and hopefully for the end of the week, if they hold out well enough. You will receive any of the following: Sakura (bright-red, shiny, medium-large cherry tomato with sweet tomato flavor), Five Star Grape (bright-red, sweetest, grape tomato with excellent, sweet flavor and firm, meaty texture with few seeds and little juice) and Nova Grape (beautiful orangish-yellow grape tomato with excellent sweet flavor; firm and meaty).
-How to use: sauté, bake, broil, or grill; eat raw in salads or add to soups, stews, or sauces.
-How to store: keep at room temperature for up to 1 week.

SCARLET QUEEN TURNIPS and GREENS: large, flat-round, sweet, crisp, white flesh with spicy, red skin and edible greens; good source of Vitamin C, potassium, and calcium, and delicious raw!
-How to use: greens good in salads and soups and can be steamed or sautéed with leeks; roots can be roasted, steamed, or sautéed.
-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: Wed. members will receive Butternut (light, tan-colored skin; small seed cavities with thick, cylindrical necks; bright orange, moist, sweet flesh. NOTE: You will notice the butternut has some discoloration from a fungus that shows brown rings, etc. due to the cool nights and wet weather we have been having. Unfortunately, we had to reject about 80% of our crop, which went to the pigs, but saved the less damaged fruits hoping we could salvage some of the butternut goodness, since the fungus is only skin deep in most cases, so just needs to be trimmed off. The fungus doesn’t make it inedible, but just will not store well, so please trim the skin and eat within the week. It also can be cooked, scooped out, and frozen very easily to store longer. Thank you for understanding and not wasting our unsightly, but delicious butternut!) and Fri/Sat members will receive 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. See Week 1 newsletter for usage and storage tips.)
-How to freeze: if you notice a squash is getting soft or a spot starts to rot, cook it immediately, scoop out the pulp, and freeze it in freezer bags for future use.


1. LAST WEEK OF EXTENDED FALL CSA: This means Oct. 25 (Wed.), Oct. 27 (Fri.), and Oct. 28 (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 Will Be Opening Soon! A detailed email notice will be sent to you in the next few days. You can also read more details about the Thanksgiving Share on our website under “CSA Info” and register here soon 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 $145. It will be available for pick up on Nov. 18 (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 and registration opening in the next day or two.

3. IMMUNE BOOSTER CSA STARTING UP AGAIN IN NOVEMBER: We took a break from this weekly CSA to reevaluate and make some changes while we were finishing up our Summer and Fall CSA’s this year, but now it is coming back for the fall and winter! This is a collaborative CSA with several local farms and food businesses that you can opt in or out of each time it is offered. We will be sending out a survey soon to get your input as well. STAY TUNED!!

4. HONEYBEE U-PICK BARN WILL BE OPEN THIS SATURDAY FOR THE LAST TIME FOR 2023 FROM 8 AM TO 12 PM: We will be open on Oct. 28 from 8 AM-12 PM for extra Tantre produce, Elder Farms eggs, honey, and any u-pick flowers for sale, which were not blasted by the frost early Monday morning. Please also feel free to use our SELF SERVE produce wagon stand, which is open 7 days a week until the really cold weather sets in, but please use Venmo or bring exact change.

5. PICK UP TIMES & LOCATIONS REMINDERS: *Distribution Coordinator will be at most sites during designated times.
*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.)–6 PM to 8 PM (No Volunteer, so text number on sign in sheet if questions )
*Pure Pastures (Wed.)—9 AM to 11 AM (JESSICA will be there with some self check-in)
*Farm (Fri.)—2 PM to 7 PM (TANTRE STAFF will be there with some self check-in)
*Ann Arbor Farmers Market (Sat.) —7 AM to 12 PM (SHANNON & TANTRE STAFF there the whole time—Come to the market stall if no sign of Shannon)
*Washtenaw Food Hub (Sat.)—9 AM to 12 PM (Staff there the whole time and inside the Hub Farm Market store)
*Chelsea Farmers’ Market (Sat.)—8 AM to 12 PM (DEB and staff there the whole time)
*Argus-Packard (Sat)—9 AM to 3 PM (ARGUS STAFF there the whole time)
*HoneyBee U-pick (Sat)–8 AM to 12 PM (TANTRE STAFF will be there the whole time)

By Richard and Deb

“Their capacities were only those of flesh and blood. They talked as they worked. They joked and laughed. They sang. The work was exacting and heavy and hard and slow. No opportunity for pleasure was missed or slighted. The days and years were long. The work was long. At the end of this job the next would begin. Therefore, be patient. Such pleasure as there is, is here, now. Take pleasure as it comes. Take work as it comes. The end may never come, or when it does may be the wrong end.”
–from A NATIVE HILL by Wendell Berry

 As the Extended Fall CSA draws to an end, and we are heading into the home stretch of fall harvest, we are grateful for this work. For each other. For the time to share with each other. For the laughter. For the song. We are grateful for finding that we can work hard and make food for each other and take care of each other. Thank you for a wonderful Extended Fall CSA 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 Wed. and Sat., Chelsea Farmers Market (Oct. 28 is the last Saturday for Chelsea), Argus Farm Stop, Agricole Farm Stop, People’s Food Coop, and our farm market at the Washtenaw Food Hub on Sat. mornings (expanding to more days & longer hours hopefully soon) throughout the winter. We are looking forward to deepening and continuing our journey and commitment to local food. Thank you for being a member of Tantre Farm!!

  –Deb, Richard, and the Tantre Farm Crew


TURNIP GREENS/CARROTS STIR-FRY (from “What Do You Do with This Stuff?”)
1 bunch of turnip greens
1 onion, chopped
1-2 sliced carrots and/or 1-2 turnips
Olive oil
Salt and pepper, to taste
1 Tbsp toasted sesame seed

 Wash and cut up greens. Stir-fry onion until translucent. Add the greens and cook 4-5 minutes. Add salt and pepper to taste, then add carrots. Cover and wait just long enough for carrots to heat through. Sprinkle with toasted sesame seed and serve.
Note: An alternative is to stir-fry the sliced turnips and carrots 4 minutes. Add greens and stir-fry 5 minutes. Sprinkle with grated cheese.

STIR-FRIED DAIKON (from “Rolling Prairie Cookbook” by Nancy O’Connor) Serves 3
1 Daikon radish
1 Tbsp peanut oil
1 tsp sweetener of your choice
2 Tbsp finely chopped parsley

 Scrub Daikon and cut in thin slices. Heat oil in a heavy skillet or wok over medium-high heat. Add Daikon and toss to coat with oil. Sprinkle sweetener and salt over radish slices. Cook, stirring often, until radishes are just tender–about 5 minutes. Remove from heat. Toss in parsley. Serve immediately.

1 medium banana, frozen
1 cup soymilk or plain yogurt
1/2 cup fresh pumpkin puree, baked
1/2 tsp cinnamon
1/4 tsp ground ginger
1/4 tsp allspice
1/4 tsp nutmeg
1 Tbsp maple syrup or brown sugar

 Break the banana into chunks, and place in blender or food processor with remaining ingredients. Blend until creamy-smooth. Taste and adjust spices. Pour into cups. If you like, let it firm up in the freezer for 30 minutes to 1 hour.

POTATO, GARLIC AND PARSLEY SOUP (from “The Organic Cookbook” by Renee J. Elliot and Eric Treuille) Serves 4
2 Tbsp extra virgin olive oil or butter
1 1/2 lbs potatoes, quartered and finely sliced
1 onion, finely chopped
8 garlic cloves, finely sliced
1 bunch fresh parsley, chopped
6 cups chicken or vegetable stock
1/2 cup milk or heavy cream, optional
Salt and black pepper, to taste

 Heat the oil or butter in a heavy-based pot. Add the potato slices, onion and garlic. Cook, stirring occasionally, over medium heat until the onions are softened, 10 minutes. Add half the chopped parsley and the stock. Bring to a boil. Adjust the heat, partially cover and simmer gently until the potatoes are tender, 30 minutes. Add the remaining parsley. For a creamy soup, leave to cool slightly and puree until smooth with a hand blender or a food processor. Alternatively, leave the soup chunky. Stir in the milk or cream, if using. Thin with water as needed. Add salt and pepper to taste. Ladle into warm bowls and serve hot.

GINGER PEANUT SOUP (from “How it all Vegan”) Serves 4-6
1 1/2 cups broccoli or Asian broccoli leaves, chopped
1 1/2 cups cauliflower, chopped
1 medium onion, chopped
1 Tbsp fresh ginger, grated
3 cloves garlic, chopped
1/4 tsp cayenne pepper
1/2 tsp salt
1/2 tsp pepper
2 Tbsp olive oil
3 cups vegetable stock or water
1 (28 oz) can diced tomatoes or 2 pints cherry tomatoes
5 Tbsp natural peanut butter (or nut butter)

In a large soup pot, sauté the broccoli, cauliflower, onions, ginger, garlic, cayenne, salt, and pepper in oil on medium heat until vegetables are tender. Add the stock, tomatoes, and nut butter. Reduce heat and simmer for 20 minutes, stirring occasionally.

2 cups cooked Tongue of Fire Shelling beans or 1 (15 oz) can Cannellini beans
2 cloves garlic (may use roasted garlic, if desired)
2 Tbsp fresh lemon juice
1/3 cup olive oil
1/4 cup loosely packed fresh Italian Parsley leaves
Salt and freshly ground black pepper, to taste
1 tsp dried oregano

Place the beans, garlic, lemon juice, 1/3 cup olive oil, and parsley in the work bowl of a food processor. Pulse until the mixture is coarsely chopped. Season with salt and pepper, to taste. Transfer the bean puree to a small bowl. Serve with warm pita toasts, crackers, bread, or vegetable sticks.

2 Tbsp butter
1 cup fresh bread crumbs
1/4 cup chopped fresh parsley, packed firmly
1 Tbsp minced fresh rosemary 
Salt and pepper, to taste
1 1/2 lbs shelling beans, fresh out of their shell
2 tsp melted butter
1 Tbsp lemon juice

Melt butter in skillet over low heat. Add bread crumbs and cook, stirring constantly, until they are golden brown. Transfer to a bowl. Blend parsley and rosemary together then combine with the crumbs. Season with salt and pepper. Separately steam the beans until just tender. Remove to a warm plate and stir in the melted butter and lemon juice. Salt and pepper to taste. Top with the breadcrumb mixture and serve.

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