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
BROCCOLI or BRUSSELS SPROUTS: Wed. members will receive Broccoli (deep emerald green, tiny buds that are clustered on top of stout, edible stems; high in vitamins A, C, calcium, potassium, and iron; known as an anti-cancer vegetable) and Fri/Sat members will receive Brussels Sprouts (tiny, green cabbage heads with mildly pungent, mustard-like flavor), since we are short of these items for both parts of the week.
-How to use: use raw, steamed, sauteed, stir-fried, in casseroles, soups, pizzas, etc.
-How to store: store loosely in plastic bag for up to a week.
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): Since this is our last week of the Ex Fall share, we are offering 1 free bunch of herbs for you to pick at the farm this week. You may choose from the following selection: chives, mint, short cilantro (it’s coming back!), short dill (late planting!), parsley, rosemary, sage, French sorrel, or 3 varieties of thyme. You may come without scheduling on Wednesday or Friday during normal distribution times (See Announcements #4), but please prearrange times on other days Thursday (Oct. 27) thru Sunday (Oct. 30), so someone is around to show you where to go.
-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.
KALE (Green Curly): well-ruffled, curly green leaves on green stems; this variety makes a good, roasted “kale chip”.
-How to use: for salads, soups, and light cooking.
-How to store: keep in plastic bag or damp towel in refrigerator for up to 1 week.
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.
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.
SWEET PEPPERS: You will receive 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), and/or Eros Bell Pepper (golden yellow mini bell: slightly tapered fruits are a great snack size with a sweet and slightly fruity flavor),
-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.
PIE PUMPKIN: bright orange skin with dry, sweet flesh.
-How to use: excellent for pies (for other ideas see winter squash).
-How to store: store whole pumpkins at room temperature up to a month or for 3-6 months in moderately warm and dry conditions
RADISHES (Purple Bacchus): stunning, purple, round radish with white inner flesh. Very good flavor and not too hot. Excellent source of vitamins A, C, and the B’s!
-How to use: raw, roasted, used in soups, sliced in salads, sandwiches, or stir-fries, grated in slaws; radish greens are delicious in soups or stir-fries
-How to store: refrigerate in plastic bag/damp towel for 1-2 weeks.
WHITE HAKUREI BABY TURNIPS and GREENS: You will receive an edible bunch of white salad turnip greens with some small, round, smooth small roots with sweet, fruity flavor and a crisp, tender texture. Both roots (good source of Vitamin C, potassium, and calcium, and delicious raw!) and greens (good source of Vitamins A & C) are edible. This is the time of year to enjoy the greens!
-How to use: greens good in salads and soups and can be steamed or sautéed with onions; 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: 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 Tetsukabuto (5-6 pound Japanese squash; nearly round with dark green rind, slightly mottled and ribbed; sweet and nutty flavor with yellow, thick flesh).
-How to use: excellent with soup, stuffed with savory rice; roasted, in yeast breads, muffins, cookies, pies, oatmeal, etc.
-How to store: will store at room temperature for several weeks.
1. LAST WEEK OF EXTENDED FALL CSA: This means Oct. 26 (Wed.), Oct. 28 (Fri.), and Oct. 29 (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 is OPEN! A detailed email notice will be sent to you later today. You can also read more details about the Thanksgiving Share on our website under “CSA Info” and register here by Nov. 12: 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 $135. This share will be available for pick up on Nov. 19 at the Ann Arbor Farmers’ Market 7 AM-12 PM, Tantré Farm 2-5 PM, Washtenaw Food Hub 9 AM-12 PM, Agricole Farm Stop in Chelsea 9 AM-12 PM, and Pure Pastures in Plymouth 9 AM-5 PM.
3. 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!
4. PICK UP TIMES & LOCATIONS REMINDERS:
*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)
REFLECTIONS ON THE FARM
by Richard and Deb
We are moving into cooler times ahead after basking in some beautiful fall days this past week of October! We have enjoyed this unexpected “summer” warmth and dry weather that has allowed us to finish harvesting all the potatoes and winter squash, so it can be tucked away for winter storage and our Thanksgiving CSA distribution on Nov. 19. During this time of year, we are gathering the early winter harvest for winter storage items, such as carrots, radishes, cabbage, spinach, and turnips, and harvesting kale and Brussels sprouts weekly, as the golden red maple leaves have been falling, finding their place back on the earth.
Our memories of summer are slowly fading away as we disassemble pea and bean trellises and put away our tomato staking. We are slowly transitioning into our fall and winter work by bringing in loads of fire wood for the wood stove, breaking apart garlic bulbs for planting, and stockpiling fresh cut aspen and box elder logs for our midwinter mushroom planting. This is the overwintering season, so we are finishing the end of the year clean up tasks and getting ready to mulch strawberries and plant garlic in the coming weeks. Please feel free to let us know if you have any interest in helping with mulching or planting over the next couple of weeks. We will keep you posted on garlic planting coming up in the next month before Thanksgiving, if you let us know. If you email your interest with your name and phone number, then we can let you know the dates that we will be doing these activities.
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, Chelsea Farmers Market (Oct. 29 is the last Saturday!), Argus Farm Stop, Agricole Farm Stop, People’s Food Coop, and our new 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 commitment to the local food shed. Thank you for being a member of the Tantre Farm Extended Fall CSA!!
–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 sliced carrot and/or baby turnips
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.
PUMPKIN SMOOTHIE Makes 2 cups
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.
COOL and CRUNCHY RADISH AND TURNIP SALAD (from Eggs on Sunday) Serves 2
6-8 radishes, thinly sliced
3 white salad turnips, thinly sliced
1/4 tsp toasted sesame oil
1/2 tsp rice vinegar
Juice of half a lime
1 Tbsp chopped chives or parsley
Coarse kosher or sea salt, to taste
Combine all ingredients in a bowl, and stir gently but thoroughly to combine and coat all the slices. Taste and season with salt (start with a little pinch and gradually add it until the flavors “pop” as much as you like).
PUMPKIN/SQUASH COOKIES (from From Asparagus to Zucchini: A Guide to Cooking Farm-Fresh Seasonal Produce by MACSAC)
1 cup butter
1 1/4 cups brown sugar
1 tsp vanilla
2 cups cooked pumpkin or winter squash
4 3/4 cups flour
1 Tbsp cinnamon
2 tsp baking powder
2 tsp baking soda
2 tsp nutmeg
1/2 cup raisins
Heat oven to 350 degrees. Grease 2 cookie sheets. Cream butter and brown sugar. Mix in eggs, vanilla, and pumpkin/squash. Mix dry ingredients separately; then stir into first mixture. Stir in raisins. Drop by spoonfuls onto cookie sheets. Bake 15 minutes.Back to top