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
ARUGULA: an aromatic, bright green, salad green with a peppery mustard flavor; rich in iron and vitamins A and C.
-How to use: add to salads, soups, and sautéed vegetable dishes.
-How to store: very perishable, so use up quickly; store in plastic bag in refrigerator for up to 5 days.
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 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.
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, especially if you can come before the heavy freeze forecast for Friday night. You may choose from the following selection: chives, mint, cilantro, dill, parsley, rosemary, sage, French sorrel, thyme or specialty basils (purple, lemon, or thai). You may come on Wednesday or Friday during normal distribution times (See Announcements #6) 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.
U-PICK FLOWERS (only available for picking on the farm): We welcome you to the farm probably for the LAST TIME DUE TO A FREEZE THIS FRIDAY NIGHT to pick your flowers on any day of the week, but please contact us if it will be on other days besides Wednesdays and Fridays, so we can make sure to be around to show you where to go. This week you can pick up to 20 stems per household. You may want to bring a vase/jar to keep your flowers fresh going home, but we will have donated yogurt containers to fill with water as well. 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 cost $6/bunch for 15 stems.
LETTUCE MIX (Wildfire): a bag of dark reds and vibrant greens including Green and Red Oakleaf; your lettuce has been rinsed once.
-How to use: raw in salads or use in soups.
-How to store: refrigerate in plastic bag for 3-5 days.
MUSTARD GREENS (Scarlet Frills): Spicy green and red, intricately lobed and ruffled leaves with spicy, pungently sweet flavor
-How to use: deliciously beautiful in salads, garnishes, and for quick braising.
-How to store: very perishable, so use up quickly; store in plastic bag in refrigerator for up to 5 days.
ONIONS: You will receive any of the following Red Zeppelin (medium to large, globe-shaped bulbs with deep red color and will store for six months or more under proper conditions) and/or 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; same sulfurous compounds that draw tears inhibit rot, so the more pungent the onion the longer it will store).
-How to use: good in French onion soup, stews, casseroles, etc.
-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.
CHILI & SWEET PEPPERS: You will receive Poblano (a mild variety of chili pepper known as “poblanos” when dark green, but becomes an “ancho” when brick-red and fully dry; popular in Southwestern recipes; heart-shaped fruit, which is mildly pungent with a lightly sweet, medium-hot flavor) or Shishito (sweet, mild, slender Japanese chile pepper about 2- to 4-inches with squarish end; often used in stir-fried dishes, salads, or as a pickled condiment) and/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) and/or Red Knight Bell (big, blocky, thick-walled, green-to-red pepper with sweet flesh).
-How to use: can be added to salads, soups, stews, omelets, quiches, stir-fries, etc.; excellent stuffed.
-How to store: refrigerate unwashed in fridge for 1-2 weeks.
POTATOES: You will receive both Red Sangre (one of the prettiest of all red skinned varieties with medium-sized oblong tubers; creamy white flesh that is especially delicious boiled or baked) and Adirondack Blue (round to oblong, slightly flattened tubers with blue skin and deep blue flesh; moist, flavorful flesh is superb for mashing or salads; very high in antioxidants!).
-How to store: keep unwashed in cool, dark place in paper bag.
RADISHES (Pink Beauty): a pink-colored root with mild, spicy flavor.
-How to use: raw, roasted, used in soups, sliced in salads, sandwiches, or stir-fries, grated in slaws; radish greens are delicious!
-How to store: refrigerate in plastic bag/damp towel for 1-2 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.
-How to use: used for salads or light cooking; to cook simply: clean rappini with water, oil pan, add garlic and brown. Add 1 cup of water. Put in rapini, season to taste. (Lemon may be used if desired.) Cover pan and steam for thirty minutes. Pepperoni or sausage may be added to rappini after it is fully cooked.
-How to store: wrap in dampened cloth in plastic bag for up to 1 week.
SPINACH: crisp, dark green leaf–best eaten raw or with minimal cooking to obtain the beneficial chlorophyll, as well as vitamins A and C; delicious flavor when juiced.
-How to use: toss in fresh salad, add to sandwiches, saute, steam, braise, or add to crepes, quiche, lasagna, and soups.
-How to store: refrigerate with a damp towel/bag for up to 1 week.
WINTER SQUASH: You will receive Butternut (light, tan-colored skin; small seed cavities with thick, cylindrical necks; bright orange, moist, sweet flesh; longest storage potential of all squash) and Acorn (small, green ribbed squash with pale yellow flesh; great stuffed with rice, breading, or soups).
-How to use: puree 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 percent humidity; will also store at room temperature.
1. VACATION HOLD or PICK UP RESCHEDULE: If you know that you are not able to pick up or need to reschedule pick up days, you can make those changes yourself by going to your Member Dashboard before Sunday of every week or email us to make changes. Please make a strong effort to PICK UP ALL OF YOUR SHARES in the next few weeks. If you miss a share pick up, it is available at the farm for the missed day and 1 day after, but please let us know ASAP, so we know what to do with your share and then we won’t have to call or text you.
2. PLANT WALK on Oct. 15 from 4-6 PM: We are hosting a leisurely plant walk at Tantre Farm with our local foraging expert, Rachel Mifsud from “Will Forage For Food”. Plant walks are excellent learning opportunities for those with beginning to intermediate foraging skills, and for anyone wishing to increase their knowledge of the local flora. Our discussion will include information about identification, methods of harvest, preparation, and use. We will explore the area and choose around 15 edible, medicinal, or otherwise useful plants and mushrooms to focus on. Unlimited class size, drop ins are welcome, and cost is $25. To register ahead of time or find more information, just go to her website at https://willforageforfood.square.site/
3. HONEYBEE NUT FESTIVAL on Oct. 16 from 10 AM – 4 PM: Celebrate the Earth and the seasons with a free, fun, outdoors event at HoneyBee U-pick (5700 Scio Church Rd, AA). We will be cooking hickory nut milk on the campfire in the morning, learning fall foraging (root season!) and how to make acorn flour in the afternoon, nature hikes in the AM and PM, networking with local nut experts, roasting chestnuts, and helping Tantre establish a Wild Nut-centered native polyculture (hot cider and tea provided)! Register for this FREE event and receive updated details at https://www.eventbrite.com/e/free-honeybee-nut-festival-2022-tickets-425211397737
4. THANKSGIVING CSA on November 19: This CSA is NOT open for registration just yet, but we wanted to have you “save the date”. A more detailed email notice will come to you soon. 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 $135 with pick up on the Saturday before Thanksgiving in Ann Arbor, Chelsea, and Plymouth.
5. LOTS OF TIME TO STILL SIGN UP for 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!
6. PICK UP TIMES & LOCATIONS REMINDERS: **Distribution Coordinator will be at most sites during designated times, but not all sites.
*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 (No Volunteer, so text number on sign in sheet if questions)
*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 5 PM (PURE PASTURES STAFF 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 (TANTRE STAFF there the whole time—Come to the market stall)
*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)—10:30 AM to 3 PM (ARGUS STAFF there the whole time)
*RoosRoast-Rosewood (Sat)–9 AM to 11 AM (LIZ is there 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 butternut, 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 cup chopped cooking greens (spinach, rapini, mustard greens, etc.)
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 sauté 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.
EASY RAPINI RECIPE
Clean rapini with water, oil pan, add garlic and/or onions and brown. Add 1 cup of water. Put in rapini, season to taste. (Lemon may be used if desired.) Cover pan and steam for thirty minutes. Pepperoni or sausage may be added to rapini after it is fully cooked.
RAPINI WITH SPAGHETTI (from The Victory Garden Cookbook by Marian Morash) Serves 4
1 bunch broccoli raab (rapini)
1 sweet bell pepper (optional), thinly sliced
1/2 lb spaghetti
1 Tbsp chopped garlic
6 Tbsp olive oil
2 cups water or chicken stock
2 Tbsp butter
Salt and freshly ground pepper, to taste
Wash and peel broccoli raab, and cut into 2- to 3-inch pieces; set aside. Break spaghetti into 2- to 3-inch pieces. In a large saute pan, cook garlic in oil for 1 minute. Add pepper slices, cook slightly, and stir in raab, spaghetti, and water or stock. Cover and cook over medium heat, stirring frequently, for approximately 10 minutes, adding additional water if necessary. When broccoli raab is tender, and spaghetti cooked, remove the cover, reduce any pan liquids, and stir in butter. Season to taste and serve with Parmesan cheese.
CURRIED GREENS AND POTATOES (from Eating Well is the Best Revenge by Marian Burros) Serves 2
1 lb (16 oz) potatoes (tiny or in chunks)|
1 lb (16 oz) mixed greens (mustard, rapini, arugula, radish tops, kale)
1 or more clove(s) of garlic
1 tsp olive oil
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp turmeric
1/4 (or less) teaspoon hot pepper flakes or cayenne pepper
2 cups canned, crushed, no salt tomatoes
Scrub, but do not peel potatoes. Boil or steam for 17-20 minutes until tender. Trim tough stems from greens, wash well, tear or slice into small pieces. Mince garlic: use a 1/2 teaspoon of salt to help mincing. Heat oil in pan, add greens and garlic. When greens begin to soften, add spices and tomatoes, reduce heat and continue to cook. Drain potatoes and cut into bite size pieces. Add to the greens and continue to cook over low heat to blend flavors. Here is where you use all those dark green outer leaves of curly endive, frisee, escarole, romaine, and other greens that are loaded with character.
Note: Choose any combination of greens and serve with crusty bread.Back to top