Week 20, October 7-13, 2012

Tantre Farm CSA Newsletter
Oct. 7-13, 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 unfamiliar 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.


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

BROCCOLI: deep emerald green, tiny buds that are clustered on top of stout, edible stems. See Week 18 and week 8 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 15 for storage and usage 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 Herbs: Parsley–flat or curly, dark green leaves OR 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 OR 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.

KALE (Green Curly): well-ruffled, curly green leaves on green stems; this variety makes a good, roasted “kale chip”. See Week 1 for usage and storage information.

SHIITAKE MUSHROOMS (The Wed. CSA Members at all locations will receive mushrooms this last week, since Fri./Sat. members received them as a surprise at the end of last week): flower-like cracking pattern on brown cap; edible mushroom native to East Asia; good in sandwiches and cooked. See Week 13 newsletter for usage and storage information.

SWEET ONIONS (Mars Red): purple-red skinned onion with sweet flavor. See Week 8 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), Padron (heirloom pepper famous in Spain; 2 to 3 inch long green/red fruit, which are hot), 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: big, blocky, thick-walled, green-to-red pepper with sweet flesh. See Week 11 for usage and storage information.

POTATOES (Butte): russet baker that is highest in vitamin C and protein
How to use: great baked, mashed or fried
How to store: Keep unwashed in cool, dark place in paper bag.
See Week 8 on storage information.

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

WATERMELON RADISHES: NEW to Tantre this year! Introducing an heirloom variety of daikon radishes, which originated in China; large, 2-4”, round radishes with unique dark magenta flesh and light green/white skin along with a remarkably sweet, delicious taste. (Many simple recipes on the internet!)
How to use: Cooking does minimize the intensity of their color, but can be braised or roasted like a turnip, or mashed like a rutabaga; color is vibrant when served raw in a salad or in a veggie plate with some dip. Can also be pickled.
How to store: refrigerate in plastic bag/damp towel for 1-2 weeks.

SALAD MIX: You will receive a bag of mixed salad greens—arugula, tatsoi, and baby green and red leaf lettuces. See Week 1 for usage and storage information.

SWEET POTATOES (Beauregard): large, edible root related to the morning-glory family that has dark red-orange skin with a vivid orange, moist, sweet flesh; high in vitamins A and C. See Week 19 for usage and storage information. *Do not store in plastic or in fridge, unless cooked.

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.

TOMATOES: You may choose from a variety of tomatoes, which may include some of the following: San Marzano, Mountain Magic, Buffalo Ruby Red, Geronimo, or Brandywine. See Week 11 for usage and storage information.

WINTER SQUASH or PIE PUMPKIN: You will receive Acorn (small, green ribbed squash with pale yellow flesh; great stuffed with rice, breading, or soups), 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), Butternut (light, tan-colored skin; small seed cavities with thick, cylindrical necks; bright orange, moist, sweet flesh; longest storage potential of all squash), or Winter Luxury Pie Pumpkin (medium-sized golden russet color with finely netted skin and flesh is very thick, sweet, sugary, and deep golden in color; makes a delicious, velvety pumpkin pie; good keeper for winter storage). See Week 16 for usage and storage information.


1. LAST WEEK OF THE SUMMER CSA: REMINDER– That means Oct. 10 (Wed.), Oct. 12 (Fri.), and Oct. 13 (Sat.) are the last distribution days before the fall shares begin.

2. BRING BAGS! Please bring bags (cloth for yourself and/or any “grocery-size” plastic and paper to share with others), a cooler, or a box to receive your produce, so you can leave the share box behind if we won’t see you again this fall.

3. “TASTE OF TANTRÉ” AT ZINGERMAN’S on FOURTH: Join our Tantré Farm crew at Zingerman’s Events on Fourth, on Thursday, Nov. 1, at 7 p.m. for a ZingFeast Dinner featuring Tantré Farm produce. Chef Rodger Bowser will be creating a multi-course meal with the best of Tantre’s fall harvest. This is a delicious meal for $50/person or $60/with beer. Call early 734-663-3400 to reserve a space.

4. 40 BARRELS IN 40 NIGHTS!!! Please help The Brinery buy over 12,000 pounds of local produce, and double its production of local fermented vegetables–much of it coming from Tantré Farm!! We have just launched a Kickstarter drive to raise funds! click here to watch the video! Owner of The Brinery and former Tantré farmer, David K., is excited to continue collaboration with Tantré Farm! Look for a jar of Brinery-made, Tantré Kraut/Kimchi in your Thanksgiving Share!

5. EXTENDED FALL CSA SHARE AVAILABLE FOR 2012: We are offering an Extended Fall CSA Share for $96 for 3 weeks STARTING NEXT WEEK. If you’re interested, please let us know BEFORE this Sat., Oct. 13.

6. 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. See our website or newsletters for more details. Full payment needed by Nov. 10.

7. INTERESTED IN JOINING OUR CSA IN 2013? Shares for current members and non members will be available for $600 (Farm) and $625 (Ann Arbor or Chelsea) from June through the middle of October. We will be accepting $100 deposits ($25 of that deposit is nonrefundable if you choose to cancel your share) to reserve your share for 2013 starting now. Please ask for a registration form at the distribution sites if needed, or it can be sent online and through the mail.

8. IS YOUR SHARE PARTNER TAKING A FULL SHARE OR LEAVING NEXT YEAR? A few CSA members are losing their share partners for next year, but still want to rejoin. If you need a share partner and can’t find one on your own, please let us know. Also, keep in mind that even if you are still looking for a share partner, you might want to reserve your membership by making a $100 deposit for 2013 with your name as the contact person, so you don’t lose your spot.

As important as the beginning and the middle are, the end is important in all things. It is the end—the last share for our summer season! The recent hard frost swallowed up the last of the heat-loving, summer veggies. Now it is time for the bounty of the fall harvest to begin! We will continue harvesting greens, brassicas, root vegetables, squash, and Brussels sprouts to sell at the Ann Arbor Farmers’ Market every Wed. and Sat. and maybe into Dec., if temperatures stay above freezing! We plan to continue making monthly boxes through Lunasa as well. We will be selling produce at the Chelsea Farmers’ Market too until the last Saturday in October. The People’s Food Coop of Ann Arbor has been selling our produce all summer and will continue throughout the off seasons. Finally, for those able to travel to the farm, we will have much of the above bulk produce in storage or in the fields until the end of December, and some things like potatoes, squash, garlic, and spinach will be available in January, February, and maybe into March.

As always, thank you for your encouragement and support this season. We’d especially like to give our thanks and acknowledge another incredibly talented farm crew for all their hard work and long hours this past season. Now we would like to leave you with a collection of some of our memories of the season….

The old pond is dried down to the shallow, muddy bottom.
The muskrats have dragged their bellies across the sand bars from bank to bank. The long legged cranes stand along the edge skewering frogs. The brown water reflects their gray feathers–a mirror of no intention.

Ringing bells harken food and birth,
hoe-wielding locusts raid the melon flesh,
fingernails awash in lycopene juice, cleansing them of earth,
swallowed seeds settled and swaddled in their digestive crèche,
feline frenzy over ‘nip and micy feet,
justifying his kind,
canine muzzles get the tart, but not the sweet,
the farmer sits to his plate of rinds.

Where do I end and you begin? We stood in the broccoli raab field and shared a leaf– an organic Lady and the Tramp moment. Unforgettable, unforgettable, unforgettable.

Sweat out, watermelon in mouths, in stomachs,
juice dripping off of wrists and chins
–an attempt at Tantré equilibrium

Shucking corn as the fog steals over the hills and the sun blinks out first light. The first hint of fall, as we try to preserve the bounty and the beauty of summer.

It was a treat to meet share holders in the herb garden on a sunny Sunday in September for the Tantre Work Party. We cleared the walking paths and cleaned up the herb beds. I enjoyed meeting those who receive the produce we tend to so lovingly.

The closest I have been to the desert… we rode bikes out to the potatoes to weed the dry field. Walking up and down the fields, clippers in hand with only our companions to preserve our sanity.
–Erin T.

Sunsets, haircuts, swimming in a pond.
Peaches, watermelon, corn straight off the stalk.
Life. Death. Rebirth.

Sure to keep hydrated, we grow beards. We got close and hugged tighter. I don’t know about that. Don’t know about that?
New names, new paradigms, and new directions.

RECIPES (many more on the internet)

WATERMELON RADISH SALAD (http://www.inerikaskitchen.com/2011/01/watermelon-radish-salad-recipe.html)
2 large watermelon radishes
juice of 1/2 lemon
2 Tbsp olive oil
sea salt
Peel the very outer layer off the radishes – not too much, because you still want the outer layer to look green. Grate or shred the watermelon radishes using the Kyocera julienne slicer mentioned above, or the largest holes of a box grater, or your food processor. In a large bowl, toss the watermelon radish shreds with the lemon juice and olive oil, and add a pinch of salt. Taste and add more salt if you like. Serve chilled.

1 pound watermelon radishes, trimmed
3 tablespoons olive oil, divided
1 teaspoon coarse sea salt
Preheat oven to 375°. Cut radishes into wedges. Mix with 2 tbsp. oil and put in a 2-qt. baking dish. Roast radishes, stirring occasionally, until fork tender, about 1 hour. Drizzle with remaining 1 tbsp. oil and sprinkle with sea salt.

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