Week 18: September 21 – 27, 2014

Tantre Farm CSA Newsletter
WEEK #18
Sept. 21-27, 2014

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.

We also try to keep the formatted 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.

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


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

BEETS (Cylindra): A uniquely-shaped 6” cylindrical beet with especially sweet flavor. No tops this week, so just roots. This heirloom is a favorite with chefs due to uniform slices and ease of peeling. See Week 6 for usage and storage information.

BROCCOLI: deep emerald green, tiny buds that are clustered on top of stout, edible stems; known as an anti-cancer vegetable. See Week 8 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, if you are able to come and pick it. This means that if you are splitting a share, each household can pick a bouquet.

GARLIC: a bulb of several papery white cloves; used in a variety of culinary dishes. See Week 7 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:
Oregano–member of the mint family and is similar to marjoram, but not as sweet and more pungent flavor and aroma; good in soups and tomato-based dishes.
Curly Parsley—curly, dark green leaves, often used as a garnish, but can be used the same as flat-leaf parsley.
Black-stemmed Peppermint– green leaves with deep purple veins and stems, purple flowers; leaves are good as a hot or iced tea, and adds a delicious flavor when added to cooked peas, carrots, potatoes, salads, and fresh strawberries.
French Sorrel–slightly tart, lemon-flavored green; excellent for salads, soups, and sauces.

LETTUCE MIX (All Star): a beautiful blend of balanced color and balanced texture of Green and Red Oakleaf, Green & Red Romaine, Lollo Rossa, and Red Leaf lettuces. See Week 3 for usage and storage information.

MUSHROOMS: You will receive Shiitake (flower-like cracking pattern on brown cap; edible mushroom native to East Asia; good in sandwiches and cooked; many medicinal qualities too; grown on logs). See Week 14 for usage and storage information.

HOT PEPPERS: You will receive Serrano (cylindrical chili pepper with excellent, very hot flavor; usually eaten fresh green in sauces, condiments, or as a key ingredient in fiery Mexican dishes) or Joe’s Long Cayenne (long, slender cayenne with medium heat; bright red, 8-10″ long, thin-fleshed fruits taper to a skinny point; excellent for homemade hot sauce and dry well for ristras and delicious, dried hot pepper flakes). See Week 12 for usage and storage information.

SWEET RED PEPPERS: You will receive Red Knight Bell (big, blocky, thick-walled, green-to-red pepper with sweet flesh) 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). See Week 14 for usage and storage information.

POTATOES: You will receive Carola (yellow potato from Germany; smooth, creamy texture that is good for baking or frying). See Week 7 for storage information.

RADISHES: You will receive Pink Beauty (pink-colored root with mild, spicy flavor) or Amethyst (bright purple skin and crisp, mild white flesh). See Week 1 for usage and storage information.

U-PICK RASPBERRIES (only available on the farm): The sweet fall red and golden raspberries are still here. 1 pint is available as part of your share this week, if you are able to come out to the farm and pick it yourself. $4 for any extra pints picked.

SPICY GREENS MIX (Elegance): a beautiful salad mix ranging in color from dark and bronze red to bluish green; combination of flavors and textures include Pac Choi, Red Mustard, Mizuna, and leaf broccoli. See Week 1 for usage and storage information.

NEW!! SPRING TOWER GREEN (also called Chinese celtuce or celery lettuce): celtuce is a very unique lettuce, and can be eaten raw or cooked; grown more for its celery-like stem than the leaves, which is thick and about 8-10″ long; tender stems have a flavor that is mild to slightly bitter with a crisp texture.
-How to use: stem is typically peeled and sliced and used in stir fries and soups; young leaves may also be used in salads; excellent sautéed with ginger, soy sauce, and a little honey.
-How to store: refrigerate in plastic bag for 3-7 days.

SWISS CHARD: close relative of garden beets; multi-colored, large veined, semi-crinkly, dark green leaves; mild flavor. See Week 6 for usage and storage information.

TATSOI: an Asian green with small, spoon-shaped, thick, dark-green leaves with tangy, sweet flavor. See Week 14 for usage and storage information.

TOMATOES: You will receive Juliet–deep red, plum tomato; good in salads, salsa sauce. See Week 12 for storage and usage information.

WINTER SQUASH: Everyone will receive a variety of Kabocha (flat-round fruits; buttercup size with no button on end; skin can be gray, dark green, or orange with medium-dry, sweet orange flesh; excellent in soups) and 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). See Week 17 for usage and storage information.


1. ENDING SUMMER CSA DATES: The end is drawing near. This is just a reminder that our summer shares are ending in just a few weeks. That means Oct. 8 (Wed.), Oct. 10 (Fri.), and Oct. 11 (Sat.) are the last distribution days.

2. EXTENDED FALL CSA SHARE COMING FOR 2014: This share runs for 3 weeks from Oct. 12 through Nov. 1 for $100 celebrating all the bounty of the fall vegetables! There is plenty of room, since we still have a lot of vegetables in the fields. We are still sorting through the CSA Management program, which will really save a lot of time, but just takes a lot of time to set up, along with everything else we are maintaining. We really appreciate your patience. We will be sending out a separate email notice when registration is active, so you will not miss out! Non-members are welcome, so encourage others to register too. **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. THANKS FOR COMING TO OUR FALL WORK PARTY AND POTLUCK on Sept. 21. Despite the showers, rainbows, and teasing of the sun rays, we managed to dig 6 crates of potatoes, fill about 3 jars with dried herbs, cleaned 3 crates of garlic, clipped and harvested 6 rows of winter squash, and filled our bellies full of delicious food. All members were able to go home with a squash or a pumpkin, a pint of raspberries, and a flower bouquet if they wanted. We really appreciate getting to know so many of our Tantre Farm community and especially all the ways you all pitched in to help the farm.

4. STILL SPACES AT TOMATO PRESERVING WORKSHOP at Tantre Farm Saturday, Sept. 27 from 3 to 6 PM: There still are plenty of tomatoes, especially u-pick. Kristen Uthus (Tantré Farm worker–2002) is our guest presenter. There will be active participation and “take-home” samples for those attending. Please RSVP with your Name, Phone Number, and E-mail Address in the body of the email to us. There will be a small $5 fee for materials. Bulk tomatoes will be available for you to buy. This is a great time for canning, freezing, or dehydrating!

5. HARVEST AT THE FARM: We encourage you to come and glean the fields at this time of year for fruits lying on the ground. We have lots of tomatoes, summer squash, and peppers that you can have, if you don’t mind picking them up off the ground for freezing or using. Please call ahead if you plan to pick on other days besides Farm Distribution Days (Wed. and Fri.), so we can make sure someone is around to help you.
–U-pick Golden/Red Raspberries—1 pint free. Extra $4/pint
–U-pick Flowers–You may pick 1 bouquet of up to 15 stems per household for “free”. Extra bouquets will cost $4.
–Already Picked Tomatoes—available for canning or freezing. Many slicer and heirloom varieties. Very easy to freeze!
-Members– $1/lb. for “perfect” (no blemishes) tomatoes and $0.50/lb. for “2nds” (cracks, bruising, very ripe, but good parts).
-Non members–$1.25/lb. for perfect tomatoes & $0.75 for 2nds.
–U-pick Tomatoes—many tomato varieties are ready for picking.
-Members–$0.50/lb. -Non members–$0.75/lb.
–U-pick Shelling Beans–$2/lb. Christmas Lima (a large, flat bean of a light cream color with maroon splashes; this favorite heirloom has a butter-like texture and a subtle chestnut-like flavor; simply enjoyed with a drizzle of olive oil and a few grates of dry goat cheese) & Tarbais (very thin, white skin and a subtle taste; cooked beans can be tossed with lemon and fresh herbs, is paired nicely with fish, meat or poultry; a classic for French cassoulets of lamb and vegetables).

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.)—10 A.M. to 12 P.M.
Chelsea Farmers’ Market (Sat.)–8 A.M. to 12 P.M.

By Deb and Richard

The tide of summer vegetables is slightly receding as the new wave of fall crops with all the tender greens, squash, and potatoes has begun to swell with bounty. There is so much food right now. We don’t seem to be able to harvest it fast enough. Tomatoes are dropping. Cabbages are splitting. There is no stopping the tender baby greens from blanketing the brown, moist soils. This time of year is a time for getting back to school, getting back to work, getting serious about preserving for the fall and, not so distant, winter.

With the full moon on the wane we have not seen a frost yet. It may be that the new moon of October will be “the time”, which shall spell the end and recession of so many tender, tropical, summer garden plants. The cabbages are swelling with every rain and carrots are gleaming purple and orange. Radishes are bulging colors of pink and purple. The beets are fattening. Some gold. Some red. Some white and red—bull’s-eyes! Making us wonder if we will have enough harvest crates to hold so much treasure and good healthful nutrition!

We are hoping everyone in the Tantre Farm community membership has been able to use most of the harvest this year, and hope that many of you will return for the Extended Fall and Thanksgiving shares, which will contain some of the best root crops we’ve ever grown, such as carrots, beets, turnips, rutabaga. We also will have plentiful amounts of kohlrabi, onions, garlic, baby greens, lettuce, cabbage, broccoli, cauliflower, Brussels sprouts, and a rainbow of potatoes and winter squash. Please join us again for the Fall Shares, if you want to continue to enjoy these trinkets of autumn. Please come and help share this harvest with us.


GINGER APPLE CELTUCE PALEO STIR FRY RECIPE (from http://paleomagazine.com) Serves 2.
1 celtuce (asparagus lettuce), peeled and leaves removed
1 medium apple, peeled
6-10 thin slices of fresh ginger
1 Tablespoon of coconut oil for cooking with
1 chili pepper, deseeded and chopped (optional – omit for AIP)
salt to taste

Chop the celtuce and apple into thin slices. Add the coconut oil to a saucepan/frying pan/wok, and then add in all the ingredients (except the salt). Sauté on medium to high heat for 5-10 minutes until the celtuce and apple slices soften (but the celtuce should still be fairly crisp). Add salt to taste.

Cut delicata squash in half lengthwise and remove the seeds and pulp. Slice these halves into ½ to 1-inch “half moons” crosswise. Toss with olive oil and salt and lay out on baking sheet. Roast at 350 degrees for 15 minutes or until edges of squash start browning or caramelizing.

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