Week 18: September 22 – September 28, 2013

Tantre Farm CSA Newsletter
Sept. 22-28, 2013

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.


CARROTS (Mokum): a very sweet, slender, “pencil carrot” with edible green leaves. Greens are delicious in soups and also salads.
How to use: Can be used raw as carrot sticks, grated in salads or juiced; steamed or sautéed, in stews, soups, casseroles, 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.

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 12 for usage and storage information.

SWEET CORN: You will receive Montauk (small, fancy, bicolor kernels on 8” long ears with superior, sweet flavor) and/or Potawatomi (yellow kernels with excellent sweet flavor). See Week 12 for usage and storage information.

EGGPLANT: You will receive Nadia (slender, purplish-black, glossy-like, bell-shaped fruit), Rosa Bianca (an Italian heirloom; round fruit streaked with white and violet), or Orient Express (long, lavender fruit). See Week 11 newsletter for storage and usage information.

GARLIC: a bulb of several papery white cloves. See Week 6 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. *All shares will receive Basil, and you may choose ONE from the following 3 Herbs:
Black-stemmed Peppermint–superior fragrance and flavor; forest 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 minced and added to cooked peas, carrots, potatoes, salads, and fresh strawberries.
Italian Flat-leaf Parsley—flat, glossy, dark green leaves have a strong parsley/celery flavor for use dried or fresh; especially good in omelets, scrambled eggs, mashed potatoes, soups, pasta and vegetable dishes, as well as, sauces to go with fish, poultry, & pork.
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; refrigerate in bag for up to 3 days.
*Genovese Basil—All shares will receive basil this week, an herb with sweet, spicy, shiny, green leaves. We supply it with root attached, so it will last up to a week or 2 when stored in a jar, vase, or glass of water on your counter or table top. Do NOT refrigerate!

ONIONS (Zephyr): purple-red skinned onion with sweet flavor. See Week 10 for usage and storage information.

HOT PEPPERS: You will receive Poblano (black-green chili pepper, heart-shaped fruit, which is mildly pungent with a lightly sweet, medium-hot flavor). See Week 12 newsletter for usage and storage information.

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 Sweet Sunrise (medium-large, blocky, yellow-orange pepper; fruity, sweet flavor), or Red Knight Bell (big, blocky, thick-walled, green-to-red pepper with sweet flesh). See Week 16 for usage and storage information.

POTATOES: You may choose from Red Norland (smooth, red skin and white flesh; great baked, boiled, or roasted), All Blue (an heirloom potato with deep blue skin and flesh; moist texture; perfect in salads, baked, or boiled), and Yukon Gold (yellowish brown skin with yellow dry flesh and pink eyes; long storage and good tasting; perfect baked, boiled, mashed or fried). See Week 9 for storage & usage information.

RADISHES: You will receive Pink Beauty (pink-colored root with mild, spicy flavor). See Week 14 for usage and storage information.

U-PICK RASPBERRIES (only available on the farm): The sweet fall red and golden raspberries have begun. 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. Any extra pints picked will be $4/pint.

SALAD MIX: a mix of baby greens—arugula, tatsoi, Napa cabbage, spicy greens mix, baby lettuces. See Week 1 for storage and usage information.

TOMATOES: You will receive: Juliet (deep red, plum tomato; good in salads, salsa sauce) and Striped German (very large, meaty, 1-2 lb. fruit with red-yellow stripes and dense, juicy, red-yellow streaked flesh; excellent sweet, complex flavors). Just throw the tomatoes into freezer bags after cutting off spots or core, if you want to store them for the winter. See Week 9 for storage and usage information.

WINTER SQUASH: You will all receive Butternut (light, tan-colored skin; small seed cavities with thick, cylindrical necks; bright orange, moist, sweet flesh; longest storage potential of all squash). You may also choose between Sweet Dumpling (small 4-inch diameter, coloring is like the “Delicata”, but round, flat-topped shape; makes a great bowl for stuffing with rice, breading, or soups) or 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. 9 (Wed.), Oct. 11 (Fri.), and Oct. 12 (Sat.) are the last distribution days.

2. EXTENDED FALL CSA SHARE AVAILABLE FOR 2013: We are offering an Extended Fall CSA Share for $96 for 3 weeks from Oct. 13 through Nov. 2. All forms will be attached to a more detailed email notice this week, and also will be available at every distribution site. 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 full 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, and the Saturday Washtenaw Food Hub will shorten its hours from 10 AM until noon. 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 $110. This share will be available for pick up only on Nov. 23, 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 will be 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. THANKS FOR COMING TO OUR FALL WORK PARTY AND POTLUCK on Sept. 22. We managed to weed in the herb garden, fill about 10 jars with dried herbs, harvest 12 crates of potatoes, cleaned/clipped 20 crates of onions, 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. On top of this we were musically inspired with a little Jazz, African, Latin, Middle Eastern, Salsa, Country, and Funk by a trio from “the Dorkestra”. Thanks Tim, Kip, and Dave! We really appreciate getting to know so many of our Tantre Farm community and especially all the ways you all pitch in to help the farm.

5. BAGS, BAGS, BAGS!! We still could use some if you have some, but only grocery size please, NOT bread bags or small sizes.

6. HARVEST AT THE FARM: 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 Flowers—This week you may pick 1 bouquet of up to 20 stems for “free” as part of your share. You may want to bring a vase or a jar to keep your flowers fresher on the ride home!
U-pick Tomatoes—Please feel free to harvest them yourselves this week. $0.50/lb. Please call ahead, if coming on other days than Wed. or Fri.
U-pick Basil—$3/lb. near the house or giant ones in the field.
U-pick Golden and Red Raspberries—1 pint free with your share, and $4/pint for additional pints.

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


CARROT SOUP (Moosewood Cookbook)
2 lbs. carrots, peeled or scrubbed, and chopped
4 cups stock or water
1½ tsp. salt
1 cup chopped onion
1-2 small cloves crushed garlic
1/3 cup chopped cashews or almonds (optional)
¼ cup butter
Optional: 1 medium potato chopped (for heartier soup)

Bring carrots, stock or water, salt (and potato if desired) to a boil. Cover and simmer 12-15 minutes. Let cool to room temperature. Sauté the onion, garlic and nuts in 3-4 Tbsp. Butter and with a little salt, until onions are clear. Purée everything together in a blender, until it is smooth. Return the purée to a kettle or double boiler and whisk in ONE of the following: 1 cup milk, 1 cup yogurt or buttermilk plus a little honey, ½ pint heavy cream, ¾ cup sour cream. Season with ONE of the following combinations:2 pinches nutmeg, ½ tsp. dried mint, dash of cinnamon OR ½ to 1 tsp. thyme, marjoram, and basil OR 1 tsp. freshly grated ginger root, sautéed in butter plus a dash of sherry before serving. For another variation add the carrot greens to cook before puréeing. This adds a burst of nutrition and a variation in flavor that is a nice change. THEN garnish with grated apple or toasted nuts or sour cream.

APPLE STUFFED SQUASH (There is a Season: Cooking with the Good Things Grown in Michigan)
2 Acorn or Sweet Dumpling squash
3 Tbs. butter
2 chopped apples
1 chopped onion
2 c. cottage cheese
2 Tbs. lemon juice
3/4 c. grated cheddar cheese
1/4 tsp. cinnamon
1/4 c. raisins (optional)

Cut squash in half lengthwise; remove seeds. Place face down on oiled baking sheet; bake at 350 degrees for 1 hour. While squash is baking, sauté apples and onions in butter. Add remaining ingredients to apples. Stuff squash with mixture, covered, 15-20 minutes.

3 red Bell peppers or red Carmen peppers
2 tablespoons pine nuts (optional)
1/2 medium onion, finely diced
3 cloves garlic, minced
1/2 cup heavy cream
Flat leaf parsley, finely minced
Fresh Parmesan cheese, shaved or grated
1/2 to 1 pound pasta: orecchiette, penne, fusilli, etc.

Roast red peppers, then place in a Ziploc bag to allow to sweat. Peel the charred skins from the peppers, then removed seeds. Set aside. Lightly toast pine nuts in a skillet. Set aside. Puree peppers with pine nuts. Set aside. Cook pasta according to package directions. In a skillet or pot over medium heat, drizzle in olive oil. Add diced onions and garlic and cook until soft. Pour in pepper puree and stir together. Add plenty of salt. Pour in cream and stir to combine. Taste and add more salt, if necessary. Add cooked pasta, and then stir together. Place pasta into a bowl, top with chopped parsley and plenty of shaved Parmesan cheese.

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. This is so delicious when the squash is roasted long enough, so that it just melts in your mouth. Very easy and well worth trying!

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