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 BEANS (Jade): long, slender, deep green, filet bean
-How to use: raw in salads, steamed, sautéed, stir-fried, etc.
-How to store: refrigerate in plastic bag for up to 1 week.
U-PICK FLOWERS (only available for picking on the farm): Every summer we plant a variety of flowers for drying or fresh bouquets, but this summer unfortunately our flowers got buried in weeds and the dahlias haven’t even bloomed yet, because of the lack of rain. We have worked at unburying them, but we just don’t have enough help to free all the flowers from the weeds. Ironically, the flowers are being supported by the weeds in some cases, so we have given up on the weeds and are letting them coexist together. However, the flowers are there and plentiful! We have snapdragons, zinnias, celosia, statice, rudbeckia, globe amaranth, sunflowers, and a very tall Mexican sunflower that has volunteered! We would still like to welcome you to visit the farm to pick your flowers on any day of the week over the next two weeks, but please contact us if it will be on other days besides our usual CSA distribution days of Wednesdays and Fridays, so we can make sure to be around to show you where to go and what to do. Each week, you can pick up to 16 stems per household. You may want to bring scissors or clippers and a vase/jar to keep your flowers fresh going home, but we will have clippers and donated yogurt containers to fill with water as well. Your bouquet is part of your share, although it is helpful when you make a small donation to pay for seeds and labor when you can. Extra bouquets cost $6/bunch. Please call or text Deb at 734-385-6748, if you can’t find anyone around to help you find where the flowers are. Thank you for understanding, and hope you come out to enjoy them!!
GARLIC: a bulb of several papery white cloves; believed to help in fighting infections, cancer prevention, bolstering the immune system, lowering blood pressure and preventing heart disease, used as an expectorant or decongestant, and at least some people believe that it can ward off vampires and insects.
Cooking tips: to mellow garlic’s strong flavor opt for longer cooking; to enjoy its more pungent flavors and increased medicinal benefit, use it raw or with minimal cooking.
-How to use: minced raw in salad dressings, sauteed and added to stir-fries, meats, vegetables.
-How to store: fresh garlic can be stored in an open, breathable container in a cool, dark place for many months.
FRESH HERBS: Here are a couple of links to help you know more about how to use fresh herbs: https://www.urbancultivator.net/cooking-with-fresh-herbs/ . The following is a good link to help you identify your herb with images and descriptions: http://theherbexchange.com/25-best-herbs-to-grow-in-your-kitchen-garden/ .
You will receive 1 of the following:
*Italian Flat-leaf Parsley–flat, glossy, dark green leaves have a strong parsley/celery flavor for use dried or fresh; high in vitamins A and C, and other minerals, such as iron; especially good in omelets, scrambled eggs, mashed potatoes, soups, pasta and vegetable dishes, as well as, sauces to go with fish, poultry, and pork.
*Curly Parsley–curly, dark green leaves, often used as a garnish, but can be used the same as flat-leaf parsley.
*Rosemary–pine needle-like leaves used with potatoes, bread dough, risottos, mixed vegetables, and meat dishes, especially lamb, as well as in sweet dishes such as lemonade, creams, custards, and syrups; very strongly flavored, so use sparingly, finely chopped, or remove from dish after cooking; considered a memory stimulant and medicinally used for headaches, indigestion, and depression; cosmetically is used as a blood stimulant in a bath and a hair rinse to lighten blond hair; also known for its antioxidant and antiseptic properties.
-How to store: 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: You will receive either Red Curly (well ruffled red or green leaves with red stems; gets redder and sweeter after a frost) OR 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.
YELLOW BULB ONIONS: You will receive Patterson (medium-large, blocky bulbs with dark yellow skin and thin necks; excellent storage onion). NOTE: You may discover that our onions have some soft spots on the top or mid section of the bulb. This became a problem throughout the onion field probably due to a fungus or some kind of insect. Rather than throwing an entire field of onions away, we would like to show you how to preserve the onion. You can actually cut the soft spot out, pop out the bad segment, and save most of the onion. The best thing to do is chop up the whole onion after cutting off the bad parts, and toss the rest of the onion that you are not using into freezer bags. Such a great way to preserve onions for a quick way to get a meal ready with onions ready to go!
-How to use: can be grilled, roasted, sauteed, or chopped in salads, soups, and other dishes for flavor
-How to store: wrap in damp towel or plastic bag in fridge for 2-7 days.
RAINBOW SWEET PEPPER MEDLEY: You will receive an abundant variety of the following: Green/Red Knight Bell (medium-sized green-to-red bell pepper with fruity, sweet flavor; excellent source of vitamin C, fair amount of vitamin A) or Red 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) or Heart Pimento (ribbed, flattened fruit with red, thick, sweet, delicious flesh; good for stuffing, in salads, and for cooking) or Eros Bell Pepper (small, golden yellow, mini bell: slightly tapered fruits are a great snack size, a vg. 2″ x 1 3/4″, with a sweet and slightly fruity flavor) or Cupid Bell Pepper (small fruits are blocky to slightly pointed, snack size, and are particularly sweet when red) or Glow (bright orange, tapered, thick-walled, fruits are 4- to 5-inches long, and are deliciously sweet and fruity).
-How to use: eat raw for best nutrient retention; can be added to soups, stews, omelettes, quiches, stir-fries, etc.; excellent stuffed and roasted.
-How to store: refrigerate unwashed in hydrator drawer and store for 1-2 weeks; can also be dehydrated or dried very easily.
-How to freeze: easily frozen by washing, chopping into chunks, and placing in freezer bags. Very easy to use in soups, stir fries, omelettes, etc. throughout the winter.
BLUE OR RED POTATOES: You will receive either Red Norland (smooth, red skin and white flesh; great baked, boiled, or roasted) or Adirondack Blue (round to oblong, slightly flattened tubers have glistening blue skin enclosing deep blue flesh; moist, flavorful flesh is superb for mashing or salads) *Interesting note: Most blue fleshed cultivars contain 90 times more antioxidants than white tubers, and the antioxidants in potato tubers are enhanced by cooking them.
-How to use: good boiled or pan-roasted, baked, sauteed, or boiled for potato salads
-How to store: keep unwashed in cool, dark place in paper bag
WINTER SQUASH: You will receive 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) AND a kabocha squash like Confection Kabocha (gray, flattened, buttercup-size fruits; dry taste directly after harvest, but outstanding sweetness and texture after curing for a few weeks; good for long storage) OR Sunshine Kabocha (red-orange, flat-round fruit with dry, sweet, bright orange flesh; excellent for baking, mashing, and pies).
-How to use: bake; roast, boil or steam chunks for 15-20 minutes; mash cooked squash with butter; 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.
ROMA TOMATOES (Granadero): bright red, 4-5 oz Roma tomatoes with very good flavor and thick-walled fruit
-How to use: good for fresh tomato sauces, salsas, and salads, roasting, dehydrating, yummy!
-How to store: keep at room temperature for up to 1 week or less.
ANNOUNCEMENTS
1. SUSTAINABILI-TEA COMMUNITY TABLE AT THE WASHTENAW FOOD HUB with JENA JONES ON WED. SEPT. 17 from 5 -6 PM: Iced Tea and mug are provided for a suggested donation of $5 or more. Please feel free to bring your own mug and favorite tea. We’ll gather to sip, share stories, and hear what others in the community are up to. Each week features a special host and theme to spark conversation, but you’re welcome to bring any topic to the table related to food, sustainability, or community life. Join us this Wednesday with Jena Jones, chemist, fiber dyeing instructor, spinner, and knitter. She will demonstrate wool scouring and dyeing, share tips, and introduce The Michigan Fiber Shed—an excellent resource for local fiber enthusiasts. Join us the following Wednesday, Sept. 24 for another Community Tea event with Zach Freeman, local veterinarian, who will share his expertise for raising various types of ducks with a small-scale backyard operation.
2. ENDING SUMMER CSA DATES: The end is drawing near for our Summer CSA. This is just a reminder that our summer shares are ending next week, so please return all your boxes. That means Sept. 24 (Wed.), Sept. 26 (Fri.), and Sept. 27 (Sat.) are the last distribution days for our Summer Shares.
3. EXTENDED FALL CSA REGISTRATION 2025 IS OPEN! Our 4-week Extended Fall CSA will start the week of Sept. 28 – Oct. 4 and end the week of October 19 -25 for $160. In order to receive all 4 shares, please register online anytime before Sept. 27 at https://www.tantrefarm.com/about-csa/fall-csa/ . If you can’t commit right away, then sign up the week before you would like to receive a box for a prorated share. Please go to our website for more information and find the Sign In link. Payment is with PayPal, Check, Cash, or Venmo. You will receive a separate email later today with details about the Extended Fall season. You can always look up general details on our website about each of our CSA programs. Our Thanksgiving CSA share registration will begin sometime in October. Thank you for your patience!
4. FALL PLANT & MUSHROOM FORAGING WALK ON SATURDAY, SEPTEMBER 27, from 12 – 2 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 wanting to learn more about their local flora. Our discussion will include information about identification, methods of harvest, preparation, and use of around 20-25 edible plants and mushrooms to focus on. Kids under 12 are free with paid adult. You may want to bring a notebook, camera, and water. Unlimited class size, drop ins are welcome, and cost is $25. Use the code TANTRE at checkout for a 20% discount. To register ahead of time or find more information, just go to her website at https://www.willforageforfood.com/store/p/plant-and-mushroom-walk .
5. SAVE THE DATE–FALL FARM HIKE on SUNDAY, SEPTEMBER 28 from 11:30 AM to 1:30 PM: Come join us for a guided monthly exploratory edible walk around Tantre Farm with CSA member, Alisse Portnoy, who teaches at the University of Michigan, and her daughter, Jessica. Alisse and Jessica, who are longtime CSA member and look forward to sharing some of its treasures and treasure spots with you as the seasons change. We’ll use all of our senses as we take an edible hike, visit the animals, and explore the fields and the mushroom forest. We will have some special surprises with this hike, especially because Richard has agreed to make pizza in our earth oven with some of the veggies you have collected on your hike! We also will be handing out free pumpkins and winter squash for those who attend. Meet at the picnic tables behind the Main House. Please feel free to come earlier or stay later and bring a picnic meal, which could be supplemented with a few fresh Tantre veggies! Hope to see you at the farm!
6. SAVE THE DATE–5th ANNUAL HONEYBEE NUT FESTIVAL on OCTOBER 12 from 10 AM to 5 PM: Celebrate the Earth and the seasons with a FREE, fun, outdoors event at HoneyBee U-pick (5700 Scio Church Rd, AA). In the past years, we have made walnut butter, acorn flour, hickory nut milk, fresh pressed apple cider, and roasted chestnuts on the campfire. Fall foraging (root season!) and nature hikes will be available in the AM and PM, along with networking with local nut experts, and learning about how the HoneyBee property continues to become a wild, nut-centered, native polyculture. More updated details coming about speakers and activities on Facebook Events, Instagram posts, and our website page https://www.tantrefarm.com/nut-tree-planting-fest/ .
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7. RETURN BOXES AND DONATE “GROCERY” BAGS: We are missing many share boxes, so before we have to order more boxes, we ask you to return your boxes this week, so we can reuse them. We also could use some grocery bags whether plastic or paper for members to use at various distribution sites. Please DO NOT give us your clothing bags or pieces of plastic of all different sizes, since we are not a recycling facility, and can not use those for sending produce home with members.
8. HONEYBEE U-PICK is OPEN ONLY ON SATURDAY MORNINGS: We are open this week from 8 AM until 12 PM on Saturday mornings at 5700 Scio Church Road on the corner of Zeeb Rd. and Scio Church Rd. in Ann Arbor. We will have a wide variety of TANTRE PRODUCE at our farm stand for purchase as well as local HONEY on Saturdays. It may not be a good year for preserving raspberries. However, we have mowed paths through the raspberry patch, and there are some raspberries ready for picking, so if you are a true raspberry lover then we recommend bringing pants, long sleeves, closed toe shoes, and just give it a try! Check our website for updates. Sign up to be on our mailing list, so you know times, prices, weather-related closings, etc. here: https://www.tantrefarm.com/honey-bee .
9. HIRED HELP NEEDED: We are looking for additional help going into the fall to dig up the fall harvest. We provide home-cooked lunches every day with food from the farm. Please email us or fill out an application from our website at https://www.tantrefarm.com/internships/
10. PICK UP TIMES & LOCATIONS REMINDER:
*Ann Arbor Farmers’ Market (Wed.)—7 AM to 12 PM (TANTRE STAFF there the whole time)
*MOVE Fitness & Wellness Studio (Wed)—8 AM to 9:30 AM (SARA there the whole time)
*Farm (Wed.)—10 AM to 7 PM (TANTRE STAFF there the whole time with some self check-in)
*Washtenaw Food Hub (Wed.) –4 PM to 7 PM (Come inside the new Sunflower Farm Market to pick up your share. STAFF there the whole time)
*Pure Pastures (Wed.) —9 AM to 11 AM (JESSICA there most of the time)
*Farm (Fri.)—2 PM to 7 PM (TANTRE STAFF there the whole time 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 5 PM (Come inside the new Sunflower Farm Market to pick up your share. STAFF there the whole time)
*Chelsea Farmers’ Market (Sat.)—8 AM to 12 PM (DEB there the whole time)
*Argus-Packard (Sat) — 9 AM to 3 PM (STAFF there the whole time)
*RoosRoast-Rosewood (Sat)–9 AM to 11 AM (LIZ there the whole time)
*HoneyBee U-pick (Sat)–8 AM to 12 PM (TANTRE STAFF there the whole time)
REFLECTIONS ON THE FARM
by Richard & Deb
Part of managing a farm is seeing ourselves and the land as an interactive part of a community of plants, animals, birds, insects, microbes, and we watch with affection the way all things grow. Obviously there are imbalances that are inherited and created from within our current practices and from previous generations in the ecological community. We happen to be a farm that grows a lot of annual vegetables, perennial berries, fruit and nut trees, a mushroom forest, along with wetlands, native woods, and pastures for a small herd of cattle. Within our neighborhood there is ample space for many wild animals, woodchucks, bats, deer, squirrels, foxes, and over 66 unique bird species observed on our farm by a recent Michigan State University research team. Not to mention the millions of crickets that sing throughout the summer or the billions of ants, native bees, flies, and other insects and arthropods that inhabit this farm. Our farm is rich in wildlife and plant life.
Some of the imbalances in our animal community though have presented themselves to us this summer, especially if you like to eat sweet corn! In other words despite planting 150,000 corn kernels for eight generations of successive, weekly sweet corn, we barely have any sweet corn this year. What that means for you is that, unfortunately, despite our seed expense and many hours planting and weeding the corn, we will not have any sweet corn for you. This summer a large population of deer and raccoons seem to have feasted excessively at ours and your loss. Some folks would say that this maybe is due to an ecological imbalance and overpopulation. Every year there are disease, predators, and road kill to naturally control the population of wildlife, but this year the animal community seems to be thriving. In this area our deer population seems to be increasing even more perhaps due to mild winters, plenty of food from our neighbors’ soy beans, field corn, and plenty of healthy habitat in western Washtenaw County. We have been managing the deer every year, but this year resulted in untenable devastation of our large, sweet corn field. We feel bad for the loss of the corn. We are sorry to disappoint you. We are disappointed too. So it goes from year to year. The loss is heartbreaking; however, at least the deer and raccoons are happy.
Thank you for your patience and understanding, while we tried to sort out whether we could salvage even one week for all of you before the end of the summer season. We have decided that we just couldn’t retrieve that much sweet corn, since we would need over 600 ears just to give each member two ears. We were able to bring a few ears of sweet corn to the farmers markets a couple of times, but not in the large numbers that we need to feed all of you. We are hoping to have a better year next year for sweet corn. However, the good news is that our green beans look great, the garlic was large and beautiful, and we have plenty of peppers as you will see in this week’s share! The fall carrots have been painstakingly weeded and irrigated consistently despite no rain for weeks now, so our fall carrots look awesome! The winter squash is also outstanding, so don’t forget to sign up for the Extended Fall CSA, which is open now for sign ups.
As we approach these last two weeks of the share, we hope that you’ve enjoyed this summer’s produce despite some loss and some gains. Each summer holds a slightly different bounty of flavors, diversity, and quantity of each person’s favorites. Please consider joining us again with the upcoming Extended Fall CSA, the Thanksgiving CSA, or the weekly Tantre Farm Produce Box, which will continue throughout October with a break in November before we transition back to our collaborative Immune Booster CSA boxes in December. Every year is a new year. Every season is a new season. We appreciate your support and hope to see you back!
RECIPES
**Keep in mind a very easy way to find recipe ideas for almost any combination of share box ingredients is to type the items into your preferred “search bar” with the word “recipes” at the end, and many recipe ideas will pop up. Have fun searching!
ITALIAN POTATOES WITH ONION AND ROSEMARY (from www.gardenguides.com ) Makes 4 servings
2 1/4 lbs potatoes, scrubbed, and thinly sliced (about 4 cups)
10 oz onion (about 1 large onion), peeled and thinly sliced (about 1 3/4 cup)
2 cloves garlic, chopped
1/3 cup dry white wine
2 Tbsp chopped fresh flat-leaf parsley
2 tsp chopped fresh rosemary
Salt and freshly ground black pepper, to taste
Cook the potatoes in a microwave oven at full power for 7-8 minutes, until fork-tender. (You can also boil the potatoes for 30-35 minutes in 4 cups of water to which 2 teaspoons of salt have been added.) Set the potatoes aside until cool enough to handle. Preheat a large nonstick skillet over medium-low heat. In the hot skillet, combine the onion, garlic, and wine. Stir to combine thoroughly and cook for about 15 minutes, until the onion is very soft. Add the potatoes, parsley, and rosemary. Mix well and mash with the back of a wooden spoon to form a large pancake. Season with salt and pepper to taste. Raise the heat to medium and cook for about 15 minutes, until the potatoes are browned and somewhat crusty underneath. Position a plate upside down over the pan, flip the pancake out onto the plate so that the cooked side is up, and then slide it back into the pan. Cook for about 15 minutes more, until the second side is crusty. Serve hot.
ARUGULA, EGG, AND TOMATO SALAD
1 bunch arugula
4 tomatoes
2 hard-boiled eggs
1 onion, finely chopped
1 clove garlic, minced
2 Tbsp red wine vinegar
6 Tbsp olive oil
4 Tbsp chopped parsley
Salt and pepper, to taste
Wash and spin off excess moisture. Remove tough stems. Cut tomatoes into 1-inch cubes. Peel and quarter eggs. Combine all ingredients and mix. Saute in olive oil for only 5 seconds and toss with pasta, if desired.
GREEN BEAN AND ROASTED TOMATO SALAD (from Capay Organic Farm CSA “Farm Fresh To You” website) Serves 2
4 tomatoes, each cut lengthwise into 4 slices
1/4 tsp (heaping) Dijon mustard
1/4 lb green beans, trimmed
1 Tbsp olive oil
2 Tbsp fresh orange juice
1 tsp minced shallot or onion
1/4 tsp fresh lemon juice
1 cup mixed salad greens (arugula, lettuce, kale etc.)
1/4 tsp freshly grated orange zest
Salt and pepper, to taste
Preheat oven to 450 degrees and lightly grease a baking sheet. Arrange tomatoes in one layer on baking sheet and season with salt and pepper. Roast tomatoes in middle of oven 15 minutes, or until edges are browned, and cool. While tomatoes are roasting cook beans in salted boiling water 3 minutes, or until crisp-tender. In a colander drain beans and rinse under cold water until cool. Drain beans and pat dry. In a bowl whisk together juices, zest, mustard, oil, shallot, and salt and pepper to taste. Arrange tomatoes, overlapping them, on 2 plates and mound mixed salad greens and beans on top. Drizzle salads with vinaigrette.
DELICATA SQUASH WITH BREADCRUMBS & PARSLEY (from https://soilborn.org/recipe/delicata-breadcrumbs-parsley/ )
1/2 cup breadcrumbs
2 tablespoons nutritional yeast (optional)
4 tablespoons olive oil, divided
2 Delicata squash, cut lengthwise and seeded
Kosher salt and ground black pepper to taste
1/2 teaspoon garlic powder or fresh minced garlic
4 fresh sage leaves or 4 sprigs rosemary, minced
Fresh parsley, chopped, for garnish
Mix the breadcrumbs, nutritional yeast and 2 tablespoons oil in a small bowl. Toast the mixture in a small skillet over medium heat until just golden. Add salt and pepper to taste. Cut the squash cross-wise into 1/4-inch slices and add to a large bowl. Season with salt, pepper, garlic powder, and sage. Heat a large skillet with the oil over medium-high heat. Add the squash and cook about 4 minutes or until they are golden and crisp. Turn them over to cook on the other side for about 4 more minutes or until they are fork-tender. Depending on the size of your skillet, you may need to cook the squash in batches. Transfer the squash to a paper-towel lined plate. Arrange the on a platter and sprinkle the breadcrumb mixture over the squash and garnish with parsley. Serve while hot.
SWEET PEPPER SAUCE (from The Victory Garden) Makes around 3 cups
1 1/2 lb sweet red peppers, roasted
2 Tbsp olive oil
1 cup chopped onions
1/4 cup chopped celery with leaves
1 tsp minced garlic
1 1/2 cups peeled, seeded, and chopped tomatoes
1/2 tsp thyme
Salt and freshly ground pepper, to taste
Peel the peppers, if desired. Cut into strips. Heat the oil and saute the onions and celery until wilted and golden. Add the garlic and cook 30 seconds, then stir in peppers, tomatoes, and thyme. Season with salt and pepper. Cover the pan and cook 5 minutes; uncover and simmer 15-30 minutes or until thickened. The cooking time depends upon the juiciness of the tomatoes. Puree smooth in the blender, food processor, or food mill. Serve with cooked vegetables, eggs, fish, or poultry.
GYPSY SOUP (from The Moosewood Cookbook by Molly Katzen)
*This soup uses an amazing mix of produce in your share and is a farm favorite!
1 Tbsp olive oil
2 tsp Spanish paprika
2 medium onions, chopped
1 tsp turmeric
2 garlic cloves, crushed
1 tsp basil
2 cups chopped, peeled winter squash
1 tsp salt
Dash of cinnamon
1 stalk celery, chopped
Dash of cayenne
1 cup chopped tomatoes
1 bay leaf
1 green or red pepper, chopped
1 Tbsp tamari or soy sauce
1 (15 oz) can garbanzo beans
3 cups stock or water
In a soup kettle, saute onions, garlic, celery and sweet potatoes in olive oil for about 5 minutes. Add seasonings, except tamari, and the stock or water. Simmer, covered, about 15 minutes. Add remaining vegetables and beans. Simmer another 10 minutes or so–until the vegetables are tender. Add tamari and serve.
Note: This soup freezes well. You can also throw in greens at the end, such as tatsoi or kale or cabbage.
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