Week 17, September 16-22, 2012

Tantre Farm CSA Newsletter
Sept. 16-22, 2012

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

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.

Keep in mind that the internet is overflowing with information, including pictures of almost everything that we grow. Also, we have two sections on our website to help you identify unfarmiliar produce with color images including descriptions of appearance, taste, nutrition, uses, storage, and seasonal information. You can find this under “CSA Info” on the “Veggie ID” page and also under “Recipes”, the section is called “Produce Information Organized by Plant Part”. We already have some ideas on how to make it easier for you to use (especially an alphabetical tag list of produce), but it’s as good as it gets for this season. Please feel free to pass along any ideas you may have to make it more user friendly.


ARUGULA: an aromatic, bright green, salad green with a peppery mustard flavor; rich in iron and vitamins A and C. See Week 1 for usage and storage information.

GREEN BEANS: You will receive Northeaster (also known as Italian or Romano beans; huge, wide, flat, buttery, 8 inch long pods) or E-Z Pick (round pod green bean with dark green color; known for its delicious flavor fresh or frozen). See Week 7 newsletter for storage information.

BEETS (without tops): You will receive Red Ace (round, smooth, deep red roots with sweet flavor). See Week 3 for storage and usage information.

COLLARD GREENS: dark-green, flat, large leaf. May be substituted for kale or other hearty greens recipes. Use large leaf rolled up as a wrap and stuff with vegetables or hummus. See Week 16 for storage and usage information.

SWEET CORN (Montauk): small, fancy, bicolor kernels on 8” long ears with superior, sweet flavor. Remember to break off the tips of the corn if damaged with the corn borer or the corn earworm. See Week 12 for usage and storage information.

GARLIC: a bulb of several papery white cloves; believed to help in fighting infections, See Week 5 for usage and storage information.

FRESH HERBS: In general, store herbs upright with cut stems in 1 or 2 inches of water and refrigerate for up to 2 weeks or wrap in slightly dampened cloth and store in refrigerator. You may choose ONE from the following 4 Herbs: Parsley –flat, glossy, dark green leaves, Black-stemmed Peppermint–leaves are good as a hot or iced tea, and add a delicious flavor when minced and added to cooked peas, carrots, potatoes, salads, and fresh strawberries, French Sorrel (slightly tart, lemon-flavored green; excellent for salads, soups, and sauces; can be used in omelets, breads, or cooked as a side dish), Chives—mild, onion-flavored herb with long, slender, hollow leaves; can be added to potato salad, baked potatoes, soups, salads, omelets, dips and spreads, pastas and sauces. You can also chop fresh chives and freeze them with water in ice cube trays to use later when needed.

KOHLRABI: delicious cabbage-flavored bulbs that grow above ground; purple or green skin and crisp, apple-white flesh tubers and leaves. See Week 6 for usage and storage information.

LETTUCE: You will receive Red or Green Leaf. See Week 1 for usage and storage information.

HOT PEPPERS (optional): You may choose from Jalapeño (small and conical pepper, ranging from green to red with medium hot flavor) Korean Red (small, curved, greenish-reddish shape; very hot), Serrano (cylindrical fruit with excellent, very hot flavor; considered a chili pepper; usually eaten fresh green not dried), Padron (heirloom pepper famous in Spain; 2 to 3 inch long red fruit, which are hot; serve sautéed in olive oil with a little sea salt, or chop into many other dishes), 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 10 for storage & usage information.

SWEET BELL PEPPERS: You will receive Green Bell (large blocky green skins with fruity, sweet flavor). See Week 11 for usage and storage information.

POTATOES: You will receive Colorado Rose (large, oval, smooth, rose-red-skinned tubers with white flesh; all purpose potato; great roasted with rosemary or sage or in potato salad) or Russet Burbank (a brown-skinned, white-fleshed potato; commonly used in French fries in fast food restaurants; great baked, mashed, or fried. See Week 8 on storage information.

RADISHES (Amethyst): bright purple skin and crisp, mild white flesh. See Week 1 for usage and storage information.

SUMMER SQUASH/ZUCCHINI: You will receive some variety of Yellow or Green Zucchini (gourmet golden or green zucchini with uniform, cylindrical fruits) or Yellow Crookneck (long, curved neck with a sometimes bumpy, yellow skin; buttery flavor and firm texture). See Week 5 for usage and storage information.

SWEET POTATO LEAVES & STEMS: Leaves are variable in shape, size, and color but more or less heart-shaped and green with purple markings; commonly used in African and Asian cooking with a mild, but dense flavor. See Week 16 for usage and storage information.

TOMATOES: You may choose from a variety of tomatoes, which may include some of the following: San Marzano (early, large classic Italian roma tomato; meaty flesh makes for good sauce and paste), Mountain Magic (bright red, round tomatoes with very sweet flavor; excellent in salads), Buffalo Ruby Red (long popular, Dutch beefsteak, red tomato; good for slicing), Geronimo (newer variety but already one of the most widely used beefsteak varieties; fruits are very large, firm, nice red color and good taste.), or Brandywine (large, heirloom, beefsteak tomato–often over 1 lb.–with a deep pink skin and smooth red flesh; known as one of the best-tasting tomatoes). See Week 11 for usage and storage information.

U-PICK FLOWERS (only available on the farm): A bouquet per household of up to 15 stems will be part of your share. Bring a vase or jar for the ride home, if needed.

U-PICK RASPBERRIES (only available on the farm): 1 pint is available as part of your share this week, only if you are able to come out to the farm and pick it yourself.

WINTER SQUASH: You will receive Carnival (a multicolor Sweet Dumpling with colorful patches and flecks of dark and light green, orange, and yellow; sweet flesh and edible skin; great flavor just baked, but good for stuffing). See Week 16 for usage and storage information.

1. FALL WORK PARTY/END-OF SEASON POTLUCK will be Sunday, Sept. 30, between 1-4 P.M. Our end-of-season potluck will also be at this time, so please bring an hors d’oeuvre, snack, or refreshment to pass. Members are invited to bring family and friends to help harvest squash, pumpkins, and potatoes before the first frost. You may also come just to enjoy the farm and walk around to see the produce and the animals, or just eat at the potluck around 3 or 4 P.M. We also will have sit-down activities, such as onion or garlic cleaning or dried bean shelling. Lots of kid-friendly activities, such as wagon rides, feeding animals, and bubbles. All who come will be able to take something home with them, such as a pumpkin or a winter squash. Please dress appropriately for the weather, since it will be scheduled rain or shine.

2. EXTENDED FALL CSA SHARE AVAILABLE FOR 2012: We are offering an Extended Fall CSA Share for $96 for 3 weeks from Oct. 14 through Nov. 3. Registration forms were attached to a more detailed email notice this week, and also will be available at every distribution site for the rest of the season. If you’re interested you can return your registration form by e-mail, send it in the mail, or put it in the labeled envelope at the distribution sites. Registration and payment due by Oct. 13. Non-members are welcome, so encourage others to register now. **Chelsea Farmers Market will not have a distribution on Saturdays though for the Fall Shares. The other distribution sites and days are the same.

3. THANKSGIVING SHARES! We are offering a distribution in November for you to stock up on vegetables before the holiday or for winter storage for $108. This share will be available for pick up only on Nov. 17, the Saturday before Thanksgiving, at the Ann Arbor Farmers’ Market from 7 A.M. until noon or at Tantré Farm from 2-5 P.M. A $50 deposit can reserve your share, but full payment is needed by Nov. 10. All forms were attached to a more detailed email notice this week, and also will be available at every distribution site. Non-members are welcome, so encourage others to register.

4. HARVEST AT THE FARM: Please call ahead if you plan to u-pick or pick up on other days besides Wed. and Fri., so we can make sure someone is around to help you.
Already-Picked Tomatoes–Members– $0.75/lb. Non-members–$1/lb.
U-pick Green Beans—$1/lb. Easy to freeze & can.
U-pick Kale–$0.50/lb Easy to freeze or put into other dishes
U-pick Golden/Red Raspberries—1 pint free. Extra $4/pint
U-pick Fresh Flowers– You may pick 1 bouquet of up to 15 stems per household as part of your share. Extra bouquet: $4

Ann Arbor Farmers’ Market (Wed.)–7 A.M. to 12 P.M.
Farm (Wed.)–10 A.M. to 7 P.M.
Washtenaw Food Hub (Wed.) –6 P.M. to 8 P.M.
Farm (Fri.)–2 P.M. to 7 P.M.
Community High School (Sat.) –7 A.M. to 12 P.M.
Washtenaw Food Hub (Sat.) — 8 A.M. to 12 P.M. (new time)
Chelsea Farmers’ Market (Sat.)–8 A.M. to 12 P.M.

By Richard and Deb

The walnut leaves are yellowing and softly falling from the stems. The plum tree has dropped its sweet load of red fruit that sticks to the ground and the bare feet of those walking under plum trees. Sandhill cranes are gathering in greater and greater numbers each day and rising on the updrafts of late summer. The deer are actively fattening up in the squash and corn fields. This is a transitional time for plants and animals moving from the summer of reproduction and fruiting to the dispersal of their young into the cosmos as they prepare for the fall.

As we move into the shoulder season of autumn, moisture is coming back to the soil, and the greens and roots are becoming lush again. The full fruit of summer is still ripe and ready for this delicious festival of eating, but we are in transition. We are part of the dispersal and renewal process every season. We help to move seeds, plants, and animals around as we play our natural part in the cycles of the seasons. Within this cycle we still have many summer crops to harvest: peppers, squash, tomatoes, corn. As the days and nights become cooler we’re going to start to see many of the tender greens of the fall such as spinach, arugula, and mesculin salad mix. Many of the cold season crops like broccoli, cauliflower, kohlrabi, kale, radishes, turnips, carrots are also just around the corner.

As the nights cool, you can anticipate that this maybe a good time to roast squash in the oven and take the chill out of the kitchen air. It’s time to gather around the glowing lamps of the table and share in the abundant nourishment of our inner cosmos. This is a time to further develop and nourish the diversity of our diet, our garden, and our community with abundant celebration.


TABBOULI (The World in Your Kitchen)
1/2 c. bulgur
a few lettuce leaves
4 Tbs. chopped fresh parsley, divided
2 Tbs. chopped fresh mint
1 onion, finely sliced
4 tomatoes, chopped
1 cucumber, chopped
4 Tbs. lemon juice
4 Tbs. olive oil
salt & pepper to taste

Soak bulgur 20-30 minutes in cold water to cover. Drain well. Line a salad bowl with lettuce leaves and spoon in bulgur. Mix in 3 tablespoons of the parsley, mint, onion, and tomatoes. Whisk lemon juice with olive oil, salt and pepper; toss with salad. Sprinkle remaining tablespoon of parsley on top. Serves 4-6.

SORREL POTATO BAKE (from What Do You Do With This Stuff?)
1 bunch sorrel (or any other green for slightly different flavor)
3 lb. potatoes
1/2 tsp. nutmeg
2 c. stock (or milk)
1/4 c. grated Gruyere cheese
2 Tbs. grated Parmesan cheese
olive oil
salt and pepper to taste

Wash, stem, and coarsely chop sorrel. Sauté sorrel in olive oil until completely wilted. Peel and thinly slice potatoes. Layer 1/2 of the potatoes on the bottom of a casserole dish. Season with salt, pepper, and 1/2 tsp. nutmeg. Spread cooked sorrel evenly over potatoes. Layer rest of potatoes on top. Add enough stock (or milk) to just cover. Sprinkle cheese over surface. Bake for 1 hour at 375 degrees.

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