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.
GREEN CABBAGE (Kaitlin): large, late-season cabbage that produces a high-quality, high dry-matter white cabbage for sauerkraut.
-How to use: excellent for making sauerkraut and for cooking or chopped raw into salads or coleslaw.
-How to store: refrigerate well into December and January
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.
LETTUCE (Romaine): upright, dense heads produce long, uniform hearts with good flavor; rich in calcium, iron, and vitamins A and C.
-How to use: raw in salads or (believe it or not!) 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 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 (Russet): You will receive Butte (russet baker that is highest in vitamin C and protein; great baked, mashed or fried)
-How to store: keep unwashed in cool, dark place in paper bag.
DAIKON RADISH: looks like an overgrown white 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.
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 Carnival (multicolor Sweet Dumpling with colorful patches and flecks of dark and light green, orange, and yellow; sweet flesh and edible skin).
-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. 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/
2. 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
3. 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.
4. LOTS OF TIME TO STILL SIGN UP for IMMUNE BOOSTER CSA: 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!
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)
*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)
*HoneyBee U-pick (Sat)–8 AM to 12 PM (TANTRE STAFF will be there the whole time)
*RoosRoast-Rosewood (Sat)–9 AM to 11 AM (LIZ is there the whole time)
THE PERENNIAL GATHERING
By Richard and Deb
All year we have been gathering like honeybees. Gathering and picking. Each day. Each hour. Each moment. Gathering, sorting, bunching what has been grown from the good, living earth. Gathering the potatoes and carrots and celeriac and radishes into the root cellar in the winter. Gathering the greens, the scallions, the peas from the cool, wet mud in the spring. Gathering and selecting also the mushroom logs in the spring. Spreading the mycelium to inoculate. Carefully stacking, carefully wrapping each log to prevent it from drying out. Then stacking these totems for harvest later throughout the seasons. Gathering carrots, asparagus, kale, broccoli, berries, and corn in the rain and sunshine throughout the summer. Roots, stems, leaves, flowers, fruits, seeds. We are gathering the perennial moments of annual cycles–this ancient perennial gathering.
Each moment from the first light of the day until the sun starts to decline into its setting amber light, we are gathering the tasty, tender fruits and vegetables from the perennial fields and forests teeming with beneficial bacteria and mycorrhizal fungi, which gather around each root hair in beneficial partnership. The mycorrhizae absorb nutrients such as phosphorus and magnesium and bring it directly to the plant roots. They in turn exchange the nutrients they’ve collected for some sugar. Each benefiting from the other.
Now as this autumn’s golden sun sinks lower in the sky, as the shadows grow longer, soon the gathering from this land for this autumn will be over, and all can rest in the humid, cool, root cellar or the dry, warm, squash room for winter storage. To sort. To wash. To box. To truck to town to those who will eat from our gathering. Each benefiting from the other. Moment to moment and each to each. Gathering all the seasons of this living earth and spreading the dream of a perennial vision.
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, 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 (Shishito), 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.
CABBAGE RICE CASSEROLE (from Capay Organic Farm CSA “Farm Fresh To You” website) Serves 6
2 tsp olive oil
6 cups finely sliced green cabbage
1 cup diced onion
1/4 tsp salt
2 Tbsp brown sugar
1 cup chopped tomatoes
3 cups water
1/4 cup raisins
2 Tbsp cider vinegar
1 cup uncooked white basmatic rice
Preheat oven to 350 degrees. Heat oil in a large nonstick skillet over medium heat. Add cabbage and onion; saute 1 minute. Add water, tomatoes, cider vinegar, and salt; bring to a boil. Add rice and raisins; spoon into an 11×7-inch baking dish. Cover and bake at 350 degrees for 50 minutes or until rice is tender.
HASSELBACK POTATOES (from https://iamhomesteader.com/hasselback-potatoes/#wprm-recipe-container-105943)
**Hasselback Potatoes are russet potatoes cut into thin, fanned-out slices that are baked coated in melted butter and seasoned with salt and pepper.
4 large russet potatoes, washed and patted dry
4 tablespoons unsalted butter, melted, divided
1 teaspoon kosher salt
½ teaspoon pepper
salt and pepper, to taste
Arrange a rack in the middle position of the oven and preheat to 425°F. Set aside an unlined baking sheet. Position one potato in between two chopsticks or skewers. Cut vertical slits (? inch apart) in the potatoes, cutting straight down until your knife hits the chopstick, leaving the bottom intact. (The chopsticks’ placement should prevent cutting too low.) Repeat this cutting process for the remaining potatoes. Place the potatoes on the unlined baking dish. Use a basting brush to coat about half the melted butter all over the potatoes, including the insides of the slits. Season the potatoes with salt and pepper. Bake for 30 minutes. After the potatoes have baked for 30 minutes, use a knife to gently pull the layers apart. Brush on the remaining melted butter. Bake 30-35 more minutes, or until the potatoes are crispy on the outside and tender on the inside. (Cooking times may vary depending on the size of the potatoes you are using.) Serve warm. Add salt and pepper to taste. Add additional parsley or chive garnish, if desired.Back to top