Tantre Farm CSA Newsletter
WEEK #1
May 24-30, 2015
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 sometimes published before the harvest, we may sometimes substitute some vegetables for others. The information provided here is also published each week on our website. **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. We also have a new section called “What We Grow” under HOME tab, so you can identify and look up recipes here too.
THIS WEEK’S SHARE
GREENS ADVICE for the entire season: Please keep in mind that greens are especially prominent during this early part of the farm season, so basically, “It’s salad time!” If you’re not sure how best to enjoy your green, taste it. Greens can be eaten raw in a salad or lightly steamed or sautéed with garlic, green onions, or butter in order to mellow their flavor. They can also be tossed into a dish (such as soup or a smoothie) for an extra nutritional and flavorful boost.
ARUGULA (Sylvetta): also known as “wild rocket” with more deeply lobed leaves and a more pungent flavor; an aromatic, bright salad green with a peppery mustard flavor -How to use: add to salads, soups, and sautéed vegetable dishes -How to store: very perishable, so use up quickly; store in plastic bag with a paper towel in refrigerator for up to 5 days.
ASPARAGUS: You will receive a bunch of green, purple, or white variety; each contains vitamins A, B, and C, as well as iron. – How to use: serve raw, chopped in salads, or with dips. You can also steam, roast, grill. – How to store: wrap in damp cloth and plastic bag, then refrigerate. Alternatively, bundle spears with rubber band and place upright in container with an inch of water.
CARROTS (Chantenay): shorter than other cultivars, but have greater girth with broad shoulders and taper towards a blunt, rounded tip. These carrots have ben winter-sweetened in the ground under mulch and dug up this spring. -How to use: 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; stores best in near freezing conditions around 32 degrees and 95% humidity; greens may last up to a week refrigerated in plastic bag
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:
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.; purple, onion-flavored blossoms add an attractive garnish to soups or salads (stems attached to blossoms are often discarded due to toughness).
Oregano–member of the mint family and is similar to marjoram, but not as sweet and more pungent, spicy flavor and aroma; good in soups and tomato-based dishes.
Thyme– tiny green leaves used in meat and vegetable dishes and most casseroles, soups, stews, and medicinal teas, which soothe sore throats.
GREEN ONIONS (also called “Scallions”): young shoots of bulb onions with long green stalks and milder tasting than large bulb onions; full of great fiber and antioxidants, high in potassium and source of vitamins C and B-6. You will be receiving 2 bunches. -How to use: the bulb, flowers, and green leaves are edible; can be cooked, grilled, roasted whole as a vegetable; chopped in salads, soups, & other dishes for flavor. -How to store: refrigerate in damp towel/plastic bag for 5-7 days.
PARSNIPS: frost-sweetened winter parsnips, barrel washed; long, cylindrical, creamy-white roots with sweet flavor; contain small amounts of iron and vitamin C. -How to use: can be baked, boiled, sautéed, steamed. Our favorite way to prepare them is to roast with olive oil and fresh herbs. -How to store: refrigerate in plastic bag for up to 2 weeks.
POTATOES: You will receive Kerr’s Pink (very pale skin and cream flesh; mealy, cooked texture, so makes a good Specialty/Salad Potato variety) and Carola (yellow potato from Germany; smooth, creamy texture that is good for baking or frying) -How to use: good roasted, mashed, or in salads -How to store: Keep unwashed in cool, dark place in paper bag.
RADISHES: You will receive Pink Beauty (pink-colored root with mild, spicy flavor) or D’Avignon (also called, “French Breakfast”; traditional variety from Southern France; 3-4 inch long root that is part red with a white tip and tapered to a point). -How to use: raw, roasted, used in soups, sliced in salads, sandwiches, or stir-fries, grated in slaws; Radish greens (excellent source of vitamins A, C, and the B’s) delicious in soups or stir-fries. -How to store: refrigerate in plastic bag/damp towel for 1-2 weeks.
LETTUCE MIX (Allstar Gourmet): a bag of ruffled red and green lettuces with unique leaf shapes that provide loft, interesting texture, good shelf life, and fancy appearance; includes Green Oakleaf, Red Oakleaf, Green Romaine, Red Romaine, Lollo Rossa, and Redleaf lettuces. Your lettuce has been rinsed once. -How to use: raw in salads or (believe it or not!) use in soups -How to store: refrigerate in plastic bag for 3-5 days.
SAUERKRAUT: We are pleased to offer the first of 2 jars of The Brinery’s “Tantre Farm Sauerkraut”, made exclusively with rutabaga, cabbage, and carrots grown by Tantrè Farmers and fermented by The Brinery. You will receive your second jar in next week’s share. The Brinery is a local foods business, specializing in naturally fermented, local vegetables and operated by former Tantré farmer, David Klingenberger. For more information, please visit www.thebrinery.com. These krauts are raw and unpasteurized, so be sure to refrigerate, since they are not “canned”. – How to use: use as a condiment with any dish, especially meat dishes, salads, roasted veggies, or sandwiches. – How to store: refrigerate up to 3 months or longer depending on how you like the flavor, since it will get stronger with more age.
SPICY SALAD MIX (Spectrum): an amazing, mildly spicy, leafy salad mix of greens and reds with a wide variety of leaf shapes and sizes with ingredients such as Yukina Savoy, Golden Frills, Ruby Streaks, Tokyo Bekana, and Red Komatsuna. -How to use: used for salads and sautéing–cooks up quickly -How to store: refrigerate in plastic bag for 2 to 4 days.
SPINACH: You will receive a bag of this crisp, dark green leaf– best eaten raw or with minimal cooking to obtain the beneficial chlorophyll, as well as vitamins A & C; delicious flavor when juiced. – How to use: toss in fresh salad, add to sandwiches, sauté, steam, braise, or add to crepes, quiche, lasagna, and soups. – How to store: refrigerate with a damp towel/bag for up to 1 week.
ANNOUNCEMENTS
1. MUSHROOM INSTALLATION: Our local Mushroom Lady, Rachel Mifsud, will be installing Wine Cap mushroom beds around Tantre Farm on this coming Saturday, May 30, from 3-5 pm. All are welcome to come help install the beds and learn all about growing these beautiful, tasty mushrooms at no charge. Just meet behind the Main house at the picnic tables at 3 PM.
2. PLEASE LET US KNOW of any changes in your address, phone, e-mail, or of misspelled names on any mailings or Pick Up Lists at Distribution Sites as soon as possible.
3. PAYMENTS DUE: If you still owe money, it will be reflected on the check-in sheet, when you pick up your box. If you believe there has been some mistake, or have any questions, please call or e-mail us. Please finalize payments due within the month of June, unless alternate arrangements have been made.
4. CSA COOKBOOKS: We will have a handy cookbook for sale this season called “From Asparagus to Zucchini: A Guide to Cooking Farm-Fresh Seasonal Produce”. This $15 book includes an easy-to-follow format with vegetables listed from A to Z. We also are considering ordering copies of a new cookbook called: “Farm-Fresh and Fast”, which features theme menu ideas, storage tips, and seasonal cocktail recipes for $20. If you are interested in purchasing these books, please let us know, so we can order more in a bulk order.
5. TANTRE FARM CSA HANDBOOK, a handy guide to “Most Frequently Asked Questions” at our farm, will be available at each Distribution Site for June. This has been updated from last year, so it is good for former members to look it over, as well as new members. You will also receive this as a text copy format in an email entitled “Tantre Farm CSA 2013 STARTING SOON”. We are experiencing technical difficulties, so we have not been able to send it prior to this newsletter, but it should be arriving soon, so please feel free to watch for it maybe in the morning.
6. MISSED PICK UP: If you don’t pick up or forget to come, you will have one day to come to the farm to get your share before it will be taken apart or donated after any distribution. Please call or email, so we know what happened.
7. PICK UP TIMES & LOCATIONS REMINDER:
Ann Arbor Farmers’ Market (Wed.)–7 A.M. to 12 P.M.
MOVE Fitness & Wellness Studio (Wed)—8 AM to 12 PM
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.)—9 A.M. to 12 P.M.
Chelsea Farmers’ Market (Sat.)–8 A.M. to 12 P.M.
ANNUALS & PERENNIALS FOR 2015
The fields have been plowed and planted here on Tantre Farm. There are many successions of a wide variety of annual vegetables, mushrooms, berries, and some perennial tree crops throughout the farm. We are looking forward to the start of the CSA and reuniting with our members’ friends and families on the land to share the harvest of this Summer Season with you.
In addition to sharing this time on the farm, we have also had an extra busy spring at the Washtenaw Food Hub (www.washtenawfoodhub.com), which is the home to The Brinery (www.thebrinery.com) and Locavorious (a frozen food CSA at www.locavorious.com) and other local food and farming businesses and artisans. Early this spring we planted many perennial crops in a field very near to the Food Hub with perennials, such as red currants, purple gooseberries, Himalayan goji berries, paw paws, chestnuts, hazelnuts, and hearty kiwi. We are looking forward to opening a small, u-pick berry patch of organic strawberries and raspberries at this site for starters this summer. We are also looking for volunteers to help maintain the berry patch as it grows. Stay tuned for harvesting opportunities for later in the season from July through October for these “day neutral” strawberries, but next June we really should see a strawberry bonanza!
RECIPES
*Keep in mind the following websites for many more recipe ideas–www.epicurious.com, www.cooks.com, www.recipes.com, www.tantrefarm.com.
SIMPLE ROASTED ASPARAGUS WITH BALSAMIC GLAZE (from “Detroit Free Press” May 24, 2015)
1 1/2 lb. asparagus (trimmed & washed)
1 1/2 Tbsp. olive oil
1/4 tsp. salt
1/8 tsp. black pepper
vegetable oil cooking spray
1/3 cup balsamic vinegar
2 Tbsp. brown sugar
2 to 3 lemon wedges, optional
Preheat oven to 375 degrees. Place asparagus on large baking sheet, drizzle with oil, season with salt and pepper, and toss to coat. Spread out spears on baking sheet, and roast for 10 to 15 minutes, turning once. Meanwhile to prepare the glaze, mix vinegar and brown sugar in a small saucepan over medium heat, stirring constantly until sugar is dissolved. Reduce heat to low and simmer until glaze is reduced by half, about 5 to 8 minutes. Glaze should coat the back of a spoon. Transfer to serving dish and if desired, sprinkle spears with lemon juice wedges. Drizzle with balsamic glaze and serve.
SPINACH AND ASPARAGUS FRITTATA (from Capay Organic Farm CSA “Farm Fresh To You” web site)
FILLING:
1 bunch spinach, washed and drained, with stems removed
1 pound asparagus, cut into 1-inch pieces
2 cloves garlic, minced or mashed
EGG MIXTURE:
8 eggs, beaten
3 tablespoons whipping cream or water
1/4 teaspoons salt
Pepper to taste
2 tablespoons parmesan cheese, shredded
Olive oil, to coat skillet
Preheat broiler. Mix ingredients well and pour into a greased 8-inch skillet and stir until set (about 5 minutes). Place under broiler for 2 minutes until top is golden brown. Cut into slices. Makes 4 servings.
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