Tantre Farm CSA Newsletter WEEK #16 Sept. 12-18, 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 under the NEWSLETTERS tab.

    **Also, if you’re having trouble identifying any unfamiliar produce, please look for “Veggie ID” with additional information on our website under RECIPES. 


GREEN and/or PURPLE BEANS:  You will receive Jade (long, slender, deep green, filet bean) and Royal Burgundy (brilliant purple, smooth, round, meaty pods; add stunning color to salads when used raw; pods turn dark green when cooked; excellent fresh or frozen).  See Week 7 newsletter for usage and storage tips.

ORANGE CARROTS (Romance): blunt-tipped, deep orange roots with impressive flavor for a summer-harvested carrot.  See Week 1 newsletter for usage and storage tips.

SWEET CORN (Vision): exceptionally tender, super sweet, yellow ears; great for fresh eating and freezing   * We don’t treat our organic corn with pesticides, so you may find some earworms enjoying the corn too; just cut off the damaged part and cook the rest of the ear.  Delicious!! See Week 12 newsletter for usage and storage tips.

EGGPLANT/ZUCCHINI: You will receive some variety of Eggplant 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) and/or  Dunja Zucchini (dark green, straight zucchini).  See Week 9 for Eggplant & Week 5 for Zucchini usage and storage tips..

U-PICK FLOWERS (only available for picking on the farm):   We welcome you to the farm 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 15 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 $5/bunch.

GARLIC:  a bulb of several papery white cloves; believed to help in fighting infections, cancer prevention, and bolstering the immune system. See Week 6 newsletter for usage and storage tips.

KALE (Green Curly): well-ruffled, curly green leaves on green stems; this variety makes a good, roasted “kale chip”.  See Week 5 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),  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), and 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 12 newsletter for usage and storage tips.

POTATOES: You will receive Yukon Gold (yellowish brown skin with yellow dry flesh and pink eyes; long storage and good tasting; perfect baked, boiled, mashed or fried ) AND Red Norland (smooth, red skin and white flesh; great baked, boiled, or roasted).  See Week 7 newsletter for usage and storage tips.

RADISHES (Pink Beauty): 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 in soups or stir-fries and are an excellent source of vitamins A, C, and the B’s!
-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 o r light cooking; to cook simply: clean rapini 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 rapini after it is fully cooked.
-How to store: wrap in dampened cloth in plastic bag for up to 1 week.

U-PICK RASPBERRIES (only available at Honey Bee U-pick in Ann Arbor):  We still have raspberries if you are able to come to our Honey Bee U-pick site (5700 Scio Church Rd.) at the corner of Zeeb and Scio Church Roads in Ann Arbor.  We are inviting you to pick 1 pint as part of your share for FREE (and you can pick 1 pint for someone else less able-bodied, if you like).  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 this week on Wednesday (9/15) or Saturday (9/18) or Sunday (9/19) or at the Farm in Chelsea on We d. or Friday distributions this week.  Extra U-pick pints are $4/pint or extra Already Picked pints are $6/pint.  

TOMATOES: Our tomato supply is slowing down, so you will receive just a few of the last of the tomatoes with some of the following  varieties: heirlooms like Cherokee Purple, Brandywine, Striped German, or Mountain Magic (bright red, round tomatoes with very sweet flavor; excellent in salads), or  Geronimo (a beefsteak slicer variety; fruits are very large, firm, nice red color and good taste) or San Marzano (early, large classic Italian roma tomato; delicious, balanced acidic flavor and meaty flesh makes for good sauce and paste). See Week 9 newsletter for usage and storage tips.

WINTER SQUASH (Spaghetti):   2-3 pounds, golden-yellow, oblong, smooth, medium size with “spaghetti” (stringy) flesh; bake like squash or boil and fork out the flesh, topping the “spaghetti” flesh with your favorite sauce; mildly sweet.
-How to use: slice in half , scoop seeds out and bake with a little water in baking pan at 350 degrees for 40 minutes or until tender; good in soups or stews; add small amounts to yeast breads, muffins, cookies, pies, oatmeal, etc.
-How to store: keep dry at room temperature.


1. ENDING SUMMER CSA DATES:  The end is drawing near for Summer CSA.  This is just a reminder that our summer shares are ending in just a few weeks.  That means Sept. 29 (Wed.), Oct. 1 (Fri.), and Oct. 2 (Sat.) are the last distribution days for our Summer Shares.

2. “EXTENDED FALL CSA” SHARE REGISTRATION IS OPEN:  We are offering an Extended Fall CSA Share for $144 for 4 weeks after the Summer Share is over . This will begin the week of October 3-9 and the last distribution will be the week of October 24-30. Our Fall Share will give you an opportunity to receive many varieties of fall produce from Tantre Farm. In order to receive all 4 shares, please  register online anytime before Sept. 25 at https://tantrefarm.csaware.com/store//extended-fall-csa-C22385.  Please go to our website for more information.  

3. U-PICK TOMATOES AVAILABLE:   Some varieties are dwindling, but we still have some slicers, sauce, and a few other varieties of tomatoes for $0.75/lb for those of you interested in preserving this week.  We will be open for u-pick on Wed, Fri,  Sat afternoons, and Sundays.  On Farm Distribution Days (Wed & Fri),  there will be no need to schedule a time, since we will be here, but please schedule the time on other days to make sure someone is here to help.

4. WANTED: TOMATO PICKERS!!   Is there anyone interested in helping us pick tomatoes any weekday morning for the next few weeks, but especially on Mon, Tues, Thurs, and Friday mornings?  You may want to stay for a home-cooked lunch if you stay until Noon!

5. THANKS FOR COMING TO THE TOMATO PRESERVING WORKSHOP! During the workshop this past Sunday, we managed to put up an amazing 70 quarts of canned tomatoes!  We also discussed freezing and drying techniques and sampled dried peaches, dried strawberries, dried tomatoes, and even last year’s canned grape juice.  This is an incredible amount of help from our community of CSA members for the farm’s winter crew whom we feed throughout the seasons. All the members went home with a jar of canned tomatoes, and even some bulk tomatoes for preserving.  Thanks to our neighbor, Stephanie Doll, who facilitated the workshop with all of our hardworking participants.  Happy canning!

6. U-PICK RASPBERRY PATCH OPEN WEDNESDAY, SATURDAY, AND SUNDAY THIS WEEK:  We still have raspberries at the Honey Bee U-Pick site (5700 Scio Church Rd., Ann Arbor), and will continue  throughout September with different varieties.  You may pick your FREE PINT, and any extras cost $4/pint and $6/pint, if we pick.  We will be open on Wed., Sat., and Sun. from 8 AM-5 PM this coming week.   To see updates go to https://www.tantrefarm .com/tantre-farm-raspberry-u-pick.

7. IMMUNE BOOSTER CSA THIS WEEK:  Please feel free also to sign up for our weekly, collaborative CSA share if you would like to supplement your box or give it as a gift. This  menu is updated  on our website every Monday – Wednesday http://www.tantrefarm.com/how-does-our-immune-booster-csa-work/.  Still time to sign up this week until midnight!

*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 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.) (limited site) —10 AM to 5 PM (Pure Pastures staff will be there)
*Farm (Fri.)—2 PM to 7 PM (TANTRE STAFF there with some self check-in)
*CHANGE:  Community High School is now 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) (limited site)—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)


RAPINI WITH PASTA (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 or other pasta noodles
1 Tbsp chopped garlic
6 Tbsp olive oil
2 cups water or chicken stock
2 Tbsp butter
Salt and freshly ground pepper, to taste
Parmesan cheese
    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.  A dd 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. 

SPAGHETTI SQUASH CASSEROLE (from Moosewood Cookbook)  Serves 4-6
1 spaghetti squash, 8-inches long
2 Tbsp butter
1 cup chopped onion
2 medium cloves garlic, minced
1/2 lb fresh, sliced mushrooms
1/2 tsp dried oregano
1 tsp dried basil or 1 tablespoon fresh basil, minced
Salt and pepper, to taste
2 medium tomatoes, chopped
1 cup cottage or ricotta cheese
1 cup grated mozzarella cheese
1 cup fine bread crumbs
1/4 cup chopped fresh parsley
Parmesan cheese
    Preheat oven to 375 degrees.  Halve the squash and scoop out seeds.  Bake face-down on oiled sheet unti l it is easily pierced by a fork, about 30 minutes.  Let stand until cool enough to touch, then scoop out pulp and place in large bowl.  Meanwhile, heat butter and sauté onions, garlic, and mushrooms with herbs, salt and pepper.  When onions are soft, add tomatoes and continue to cook until most of the liquid evaporates.  Stir this mixture into squash pulp with remaining ingredients except Parmesan.  Spread into buttered 2-quart casserole.  Top with Parmesan.  Bake uncovered for 30-40 minutes. 

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