Tantre Farm CSA Newsletter
WEEK #7
July 10-16, 2016
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 often 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 try to keep the printed 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.
THIS WEEK’S SHARE
ARUGULA: an aromatic, bright green, salad green with a peppery mustard flavor; rich in iron and vitamins A and C. See Week 1 newsletter for usage and storage information.
CARROTS (Mokum): a very sweet, slender, “pencil carrot” with edible green leaves. Greens are delicious in soups and also salads.
See Week 5 newsletter for usage and storage information.
COLLARD GREENS: dark-green, flat, large leaf. May be substituted for kale or other hearty greens recipes. Blanch large leaf, so partially cooked, stuff with vegetables, hummus, or rice and and roll up as a gluten-free wrap!
How to use: for salads, soups, and light cooking
How to store: keep in plastic bag or damp towel in refrigerator for up to 1 week
CUCUMBERS: long, cylindrical, green-skinned fruit of the gourd family with mild, crisp flesh. The thin skin doesn’t typically need peeling, but some thinner skinned fruits seem to have attracted some insect damage this season, so just cut off the outer skin and enjoy the inner, juicy parts. These cucumbers are GREAT juiced or blended with lemon juice and a little sweetener! See Week 5 newsletter for usage and storage information.
FAVA BEANS: also called faba bean, horse bean, or broad bean; the pod is inedible raw and looks like a large bean pod; the bean seed resembles a lima bean with a tart, pungent flavor; fresh fava beans should be shelled from pod if skin seems tough, but bean seed can be eaten raw. The pod, when cooked, is edible. This link shows 5 ways to prepare favas: http://www.thekitchn.com/5-fantastic-ways-to-cook-fava-beans-190674. Also, a CSA member passed on this delicious looking Bean Dip recipe with goat cheese: http://www.simplyrecipes.com/recipes/fava_bean_dip_with_goat_cheese_and_garlic. See Week 6 for usage and storage information.
FRESH GARLIC: a bulb of several papery white cloves; believed to help in fighting infections, cancer prevention, and bolstering the immune system. 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. Due to dry conditions, our herbs are not producing as prolifically as in some years, so we have more options, but limited amounts of each kind. Please CHOOSE ONE from the following 5 herbs:
–Italian Flat-leaf Parsley—flat, glossy, dark green leaves have a strong parsley/celery flavor for use dried or fresh; high in vitamins A and C, and other minerals, such as iron; especially good in omelets, scrambled eggs, mashed potatoes, soups, pasta and vegetable dishes, as well as, sauces.
–Dill– feathery green leaves that go well with fish, potatoes, beets, carrots, and yogurt sauces; considered a good luck symbol by early Romans.
–Cilantro– the flat, delicate, lacy-edged leaves and stems of the coriander plant, which look a lot like flat-leaf parsley, but has a distinctive, almost citrus fragrance that lends itself to highly spiced foods, such as tacos, salsas, soups, stews, and salads.
–Lemon Balm– these fragrant lemon-minty leaves make a delicate herbal tea, served hot or cold; good addition to lettuce, fruit salads, and ice cream; good with grilled fish or lamb and tossed with steamed vegetables; also aids in depression, tension, or nausea.
–Thyme– tiny green leaves used in meat and vegetable dishes and most casseroles, soups, stews, and medicinal teas, which soothe sore throats. The flowers are edible and make nice garnishes.
*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!
KOHLRABI: delicious bulbous member of the cabbage family, that grows above ground and looks like a green apples with green skin and crisp, apple-white flesh; good sliced raw with dips or steamed and mashed or stir-fried. See Week 3 newsletter for usage and storage information.
LETTUCE: You will receive a head of lettuce, which may include Green Leaf, Red Leaf or Romaine. See Week 1 newsletter for usage and storage information.
RED SUMMER ONIONS: larger red bulb than regular green onion with edible green stem attached. Stem is great for making stock!
-How to use: can be grilled or roasted whole as a vegetable or chopped in salads, soups, & other dishes for flavor
-How to store: Put in plastic bag in fridge for 2 to 7 days.
GOLDEN SWEET PEAS (optional): We have a limited amount of the golden peas, so you may choose these buttery, yellow edible pods that are tender and sweet until they run out. This is the last of them. See Week 6 newsletter for usage and storage information.
STORAGE POTATOES: You will receive a mix of Dakota Red (red potato with white flesh that is good for baking, boiling, or frying) and Kerr’s Pink (very pale skin and cream flesh; mealy, cooked texture, so makes a good Specialty/Salad Potato variety; good roasted, mashed, or in salads). You may have to sort those that are not holding up as well from the root cellar. You can always choose not to take any. We are still waiting until we have enough new potatoes for all the shares, so hopefully next week! See Week 1 newsletter for usage and storage information.
SPICY GREENS MIX: a blend of arugula, Kyona/Mizuna, and red and green mustards. See Week 1 newsletter for usage and storage information.
SUMMER SQUASH or ZUCCHINI: You will receive some variety of Green or Yellow 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 newsletter for usage and storage information.
SWISS CHARD: close relative of garden beets; very small, multi-colored, large veined, semi-crinkly, dark green leaves; greens can be prepared like spinach or beet greens. See Week 4 newsletter for usage and storage information.
ANNOUNCEMENTS
1. STILL PLENTY OF ROOM at the TAPENADE COOKING CLASS July 14 from 6 to 8 PM at Tantre Farm: CSA member, Noemi Barabas, will be demonstrating how to use up every last bit of your share. We may be making tapenade spreads for bread, soups, and rice/pasta, so that you can try many ways to use up items that you might not normally think are usable! Please register with your NAME, EMAIL ADDRESS, and PHONE NUMBER. $5 fee for materials.
2. SUMMER WORK PARTY/OPEN HOUSE Sunday, July 17 between 1-4 p.m. This day often tends to be hot and sunny. However, we’ll have lots of water play for the kids and shade-related activities for the adults, such as cleaning garlic. For those more adventurer-gardener types, we will be weeding the herb and flower garden and other patches in the fields, and maybe even some harvesting! Members are encouraged to bring family and friends to Tantré Farm to see the farm decked out in its summer finery for farm tours and for getting to know fellow community members. This is a completely voluntary event, so you can also come just for the fun, such as listening to live music and picking a pint of raspberries. As usual a potluck is included, so please feel free to bring a snack or refreshment. Also, if anyone wants to help “set up” at 11 or 11:30 AM or bring a musical instrument, please let us know. We look forward to showing you the farm! More details to come!
3. 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 1 P.M.
COOL AS A CUCUMBER
The cucumber, a member of the gourd family, is a distant relative to pumpkins, squash, and melons. It is said to have originated in the Middle East. It has been eaten as an unripe fruit, since Biblical times. As a relative of melons, cucumbers are very high in water and so very refreshing, especially during these hot days of summer. They are 94% water and also contain small amounts of vitamins A, C, and a few minerals. For some, however, cucumbers are hard to digest, so seedless and “burpless” cucumbers have been bred to prevent this problem.
Our cucumbers are not waxed (to keep them from rotting for a longer shelf life) like ordinary cucumbers found in the store, so skin and all can be eaten. The skins are rich in vitamin E, so they are also known as an effective skin conditioner. Also, some of the nutrients, such as vitamin A, iron, and potassium are lost when the skin is removed. The cucumber skins, besides being good for human skin, also contain silicon and chlorophyll, making them well worth eating. If you do wish to remove the skins, you may try making “cukesicles” for the kids. At Tantré Farm, sometimes we peel the skins off and slice the cucumbers in half lengthwise making a long, slender, cooling treat we call “cukesicles”.
The cucumber is a non-starchy, alkaline “cooling” vegetable. It is an excellent diuretic, helping the kidneys in waste elimination. Cucumbers contain the enzyme, erepsin, which helps digest proteins and destroys worms. The cucumber’s potassium content makes it useful for high and low blood pressure.
Cucumbers deteriorate very quickly, because of their high water content, so it is important to store them in a sealed plastic bag in refrigerator crisper drawer. Keep them away from tomatoes, apples, or citrus, which give off ethylene gas, and can speed up their deterioration.
Most people enjoy cucumbers raw or pickled in salads or sandwiches, but sometimes a cuke can be julienned, sautéed, or baked. Try cucumber rounds topped with egg or tuna salad, or simply with salt. Make refrigerator pickles, which are very simple and delicious. They are featured in a number of ethnic dishes.
Although not as nutritious as most of the garden vegetables, cucumbers are very satisfying and help us replenish fluids and minerals lost in perspiration, leaving us as “cool as a cucumber”. They are very reviving on a hot summer’s day.
RECIPES
NAENG CHAE (a Korean cold salad)
2 oz. bean threads
2 carrots, sliced diagonally and paper-thin
1 cucumber, peeled & seeds removed
1/4 onion and 1 summer onion
1/2 tsp. garlic powder or 1-2 fresh garlic cloves
1 tsp. sugar
1 tsp. salt
2 tsp. sesame oil
1 tsp. toasted sesame seeds
1/2 tsp. hot mustard
1 1/2 Tbs. rice vinegar
1/2 c. sliced canned abaloni or cooked shrimp
Soak bean threads in hot water about 20 minutes. Cut 2 or 3 times. Slice the carrots as directed above. Cut cucumber in half lengthwise and then into half-moon slices. Sprinkle with salt. Cut onion into thin slices and slice the green onion diagonally. Put all ingredients in a large bowl. Mix with spices and chill. Serve with cold rice.
CUCUMBER YOGURT DRESSING (Farm-Fresh Recipes by Janet Majure)
1 med. cucumber, peeled, seeded, & chopped
2/3 c. plain, unsweetened yogurt
2 Tbs. minced red onion
1 Tbs. olive oil
2 tsp. white vinegar
1/4 tsp. salt
2 tsp. chopped fresh dill
Purée all ingredients in blender until creamy and smooth. Chill 2 hours. Serve over salad greens, use as dip for raw vegetables, or use as condiment on sandwiches. Serve and make sure you have salt and pepper on the table to season to taste.
Back to top