Tantre Farm CSA Newsletter Extended Fall CSA Share WEEK #2 Oct. 10-16, 2021

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.

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.  


ARUGULA: known as “wild rocket” with more deeply lobed leaves and a more pungent flavor; an aromatic, bright salad green with a peppery mustard flavor).  See Week 1 newsletter for usage and storage tips.

GREEN BEANS (Jade):  long, slender, deep green, filet bean with sweet flavor.  See Week 1 newsletter for usage and storage tips.

FRESH SHELLING BEANS (Tongue of Fire): Italian heirloom shelling beans are round, ivory-tan with red streaks with 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; contain a fair source of vitamins A and C.
-How to use: fresh, shelled beans are good in soups, stews, and casseroles, but also delicious simply boiled until tender, and served with a little butter or olive oil, salt/pepper or herbs. Many delicious recipe ideas online: https://foodchannel.com/recipes/braised-collard-greens-with-tongue-of-fire-beanshttps://healthyslowcooking.com/thai-coconut-tongue-of-fire-soup/.
-How to store: refrigerate fresh beans for up to 5 days.

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.
-How to use: boil or steam for 3-5 minutes without overcooking, so they are still bright green; toss with olive oil, lemon juice, salt and pepper, or a pat of butter. Prepare other ways just like kale or other hearty cooking greens.
-How to store: refrigerate for up to a week or more unwashed in a plastic bag in hydrator drawer.

EGGPLANT: *They just keep coming!  This year has been a bonanza year for eggplant.  Lots of ideas online!  See recipe section for a good one!  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.

U-PICK FLOWERS (at the farm):  Every summer we plant a variety of flowers to share with you until the first frost.  These flowers are still available for the Extended Fall CSA members, so plan on coming to the farm if you are able and to pick 16 stems per household.  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 Red Knight Bell (big, blocky, thick-walled, green or changing to red pepper), OR Poblano (a mild, dark green variety of chili pepper; 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).   See Week 1 newsletter for usage and storage tips.

POTATOES (French Red Fingerlings): dark rose-red skin and yellow flesh; creamy taste and firm texture, excellent roasted or boiled.

RADISHES (Pink Beauty): a pink-colored root with mild, spicy flavor.
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 (10/13),  Sat (10/16), or Sun (10/17) 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.  

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: You will receive each of the following: Butternut (light, tan-colored skin; small seed cavities with thick, cylindrical necks; bright orange, moist, sweet flesh; longest storage potential of all squash) and 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.


1. RETURN SHARE BOXES:  Please return your boxes every week to each distribution site, so that we can reuse them. You may bring bags, a cooler or other containers to transfer your produce from the boxes at your distribution site if you don’t want to remember to bring back boxes each week.

2. THANKSGIVING CSA Registration is OPEN!   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 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)


BROWNED BUTTER PASTA WITH TATSOI  (from www.backyardfarming.blogspot.com)  Serves 2
Pasta of choice, preferably curved or with ridges
1/2 stick unsalted butter
Salt and pepper, to taste
Leaves of 2-3 bunches of tatsoi, rinsed
1/2 cup chopped sage
Freshly grated Parmesan
Lemon wedges, optional

    Cook pasta to al dente in salted water.  When pasta almost done, melt butter in a skillet.  Swirl the butter in the pan as it foams.  (At this point, remove pasta from the heat and drain well in a colander.)  When butter begins to brown, toss in pasta and mix to coat with butter.  Salt and pepper to taste.  Add tatsoi and sage and cook until slightly wilted, about 1-2 minutes.  Serve immediately with grated Parmesan and lemon wedges on the side.

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, (or green onions) coarsely chopped
1 clove garlic, minced
16 oz chopped tomatoes, fresh or canned, undrained
1 bell pepper, seeded, chopped   
14 oz whole kernel corn
1 green chili pepper, 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. 

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 (or 1 bunch green onions)
2 garlic cloves, minced or pressed
2 1/2 cups peeled and cubed winter squash (butternut, delicata, etc)
2 celery stalks, diced
1/2 cup peeled and diced carrots
2 1/2 cups cubed potatoes
1 tsp dried oregano (or 1 Tbsp fresh oregano)
2 tsp salt
1/2 tsp black pepper
6 cups water
4 cups chopped kale/Brussels crowns
1 1/2 cup cooked cannellini beans (or freshly shelled Tongue of Fire 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.

GEORGIAN EGGPLANT WALNUT ROLLS (http://ramblingspoon.com/?p=5394)
**Great Eggplant recipe for long eggplants especially!  

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