Tantre Farm CSA Newsletter
July 24-30, 2016
If needed, please contact Richard Andres & Deb Lentz at 2510 Hayes Rd. Chelsea, MI 48118 e-mail: firstname.lastname@example.org 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.
GREEN BEANS: You will receive E-Z Pick (a round, tender, dark green, snap bean with good, sweet flavor).
-How to use: raw in salads, steamed, sautéed, stir-fried, etc.
-How to store: refrigerate in plastic bag for up to 1 week
CARROTS (Mokum): a very sweet, slender, “pencil carrot” with edible green leaves. No tops
See Week 5 newsletter for usage and storage information.
CUCUMBERS: long, cylindrical, green-skinned fruit of the gourd family with mild, crisp flesh. See Week 5 newsletter 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:
*Curly Parsley—curly, dark green leaves, often used as a garnish, but can be used the same as flat-leaf parsley; good in egg dishes, mashed potatoes, soups, sauces, pasta and vegetable dishes.
*Rosemary—pine needle-like leaves used with potatoes, bread doughs, risottos, mixed vegetables, and meat dishes, as well as in sweet dishes such as lemonade, creams, custards, and syrups; very strongly flavored, so use sparingly, considered a memory stimulant and used for headaches, indigestion, and depression.
*Marjoram–a small and oval-shaped leaf, which is light green with a greyish tint. When fresh it is spicy, bitter, and slightly pungent with camphorlike notes, so often added to fish sauces, salads and dressings, tomato-based sauces, grilled lamb and other meats; also used with thyme and other spices in different types of sausages; goes well with vegetables including cabbages, potatoes, eggplant, and beans. It is usually added at the end of cooking to retain its delicate flavor or as a garnish. Traditionally, it was used in tea to cure headaches, head colds, calm nervous disorders, and to clear sinuses.
*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; leaves are shaped like spinach, but paler green in color; refrigerate in plastic 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!
KALE: You will receive Red Russian Kale (the stems are purple, and leaves are deep gray-green, purple-veined, flat, non-curled, and tooth-edged.) See Week 1 for usage and storage information.
LEEKS: green leaves with white to pale green stems.
Cooking Tip: Slit from top to bottom and wash thoroughly with root facing up to remove all of the dirt trapped between the leaf layers.
-How to use: white and lower part of greens can be cooked whole, chopped in slices and substituted for onions; delicious raw in salads or cooked in soups, quiches, casseroles, stews, stocks, or stir-fries.
-How to store: refrigerate unwashed for 2 weeks in plastic bag.
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.
SWEET ONIONS (Walla Walla): sweet, mild, juicy, yellow-skinned; nice as a “green top” onion; not for storage
-How to use: great for salads, soups, sandwiches, slices, onion rings, & other dishes for flavor
-How to store: not for long storage; wrap in damp towel or plastic bag in fridge for 2 to 7 days.
PEACHES (Red Haven): an early rosy-orange skinned peach with firm, creamy yellow flesh. Mature peaches will continue to ripen after they are picked. Keep in mind the fruit may have some insect damage, since we did not spray the trees this year, so just cut off any insect damaged areas to enjoy such a delicious, juicy treat!
-How to use: great as a fresh snack, or for canning, freezing (just cut in pieces and throw it into a freezer bag), and dehydrating (excellent, concentrated sweet flavor cut into thin slices and dehydrated for several hours).
-How to store: If the fruit is firm and not quite ready, just set them on your kitchen counter in the sun or in a paper bag to ripen more quickly. The less the fruit is touching each other or at least not too many on top of each other, the longer they will last.
NEW POTATOES (Red Norland): smooth, red skin and white flesh; great baked, boiled, or roasted. See Week 8 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.
TOMATOES: You will receive any of the following: Red Delight (round, cluster cocktail tomato with firm, deep red, shiny fruits), Verona (similar to Juliet, but with even tastier, somewhat plumper, deep red “cocktail plum” fruits; good in sauces and in salads), or Sun Gold Cherry (exceptionally sweet, bright tangerine-orange cherry tomato; less acidic than the red cherry tomato, so slightly less bland in flavor; popular as a garnish, in salads, or as a cooked side dish that can be sautéed with herbs).
-How to use: sauté, bake, broil, or grill; eat raw in salads or add to soups, stews, or sauces
-How to store: keep at room temperature for up to 1 week
WATERMELON: You will receive Starlight (10-12 lb. round fruit; deep green with highly contrasting black stripes and pink flesh; excellent flavor with crisp texture). See Week 8 for usage and storage information.
1. INTRO TO MUSHROOMS CLASS on August 1: Our local forager, Rachel Mifsud, is offering a different foraging class the first Monday of each month at Tantre Farm from 6 to 9 PM from June through October. This class will introduce you to the major characteristics to look for when identifying mushrooms, while applying proper vocabulary. The easiest way to learn the vocab is to see examples. So we will be “in the field” for the entire 3 hours, lecturing as we go. Bring water, your harvest basket, bug spray, and your notebook and pen. Cost is $25 per class. You may pay in person or pre-pay online at http://mkt.com/willforageforfood/foraging-chelsea. More info at: http://willforageforfood.com/index.php/classes/foraging-101-series and also on our website on our Events Calendar.
2. CORRECTION of DATE– ALINA’S COOKING CLASS on Wed., AUG. 3 from 6 to 8:30 PM: Alina Makin’s class, “Outside the Box: an Eastern-European Summer-House Dinner”, demonstrates how to make the most of a typical summer share box. More details to come. Please register by email with your NAME, EMAIL ADDRESS, and PHONE NUMBER. $5 fee for materials and other ingredients.
3. KID FARM HIKE on Aug. 5 at 2 PM: Come join us for a guided monthly exploratory walk around Tantre Farm on Friday, the 5th. Each month various community members will share their expertise in a guided tour. We’ll use all our senses as we take an approx. 45-60 minute hike around the farm for kids and adults. We will meet at 2 PM behind the Main House at the picnic tables.
4. FREE U-PICK BASIL that is flowering: For anyone wanting to dehydrate, freeze, or make pesto for the winter, you may want to come to the farm to get any of the flowering basil plants that we have left. We are onto another newer basil field, so please come to the farm and take as much as you need.
5. WEEDING VOLUNTEERS NEEDED: If you are interested in helping out–even if it’s just for 10 or 15 minutes before you pick up your box at the farm, come join us. Please contact us.
6. PLASTIC “GROCERY BAGS” NEEDED: Please feel free to donate used bags for use at the markets or distribution sites.
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 1 P.M.
COLD CUCUMBER LEEK SOUP
*This is a creamy soup made without cream, using potatoes instead for body. For a lighter soup, you can leave out the potatoes. There are a number of different vegetable variations that are also good!
2 leeks – white and light green part, cut in half, cleaned, thinly sliced (or 3/4 cup chopped onions, shallots or scallions)
1 large clove garlic – coarsely chopped
1 Tbsp. oil
1-2 c. potato – chopped into 1-inch pieces
2 c. thinly sliced cucumber
2 Tbsp. dill (or marjoram or other herbs) – chopped fine and divided
2 c. broth (should just cover vegetables, may need a little more)
1-2 c. cold buttermilk or plain yogurt
Sauté leeks and garlic in the oil, just until wilted and not yet browned. Add potato and cucumber. Stir a bit. Add 1 T. chopped dill. Just barely cover vegetables with broth and bring to a simmer. Let simmer until potatoes are very tender, but not falling apart, about 20 minutes or so. When the vegetables are very soft, let the mixture cool. Once it’s cool, puree vegetables and broth together with an immersion blender, regular blender, food processor, etc., adding the remaining 1 T. dill. Check the seasoning – add salt and pepper if you like. Chill the vegetable puree. Before serving stir in the amount of buttermilk that you like. I find that 2/3 vegetable puree to 1/3 buttermilk is about right at our house. Garnish with more dill or other herbs. See **Variations below.
–Summer squash soup: Substitute zucchini or yellow squash or any summer squash for the cucumber and potato combo. We eat this a lot and love it on hot days. With some bread and cheese, it makes a great meal.
–Summer borscht: For the main vegetables, use a combination of 1/3 potatoes, 1/3 beets, and 1/3 cabbage (or kohlrabi or chard stems). Can also throw in a couple of carrots or turnips. I often use leftover beets that I’ve already roasted for this – just adding them at the end of the simmering time. Even people who don’t like beets love this soup.
–Vichyssoise: You can use just potatoes and leeks as the vegetables to make French vichyssoise. Don’t use a food processor to puree it though – it will become gluey. You may want to use chives instead of the dill and replace the buttermilk with either milk or half and half.
TABBOULI (The World in Your Kitchen)
1/2 c. bulgur
a few lettuce leaves
4 Tbs. chopped fresh parsley, divided
2 Tbs. chopped fresh mint
1 onion, finely sliced
4 tomatoes, chopped
1 cucumber, chopped
4 Tbs. lemon juice
4 Tbs. olive oil
salt & pepper to taste
Soak bulgur 20-30 minutes in cold water to cover. Drain well. Line a salad bowl with lettuce leaves and spoon in bulgur. Mix in 3 tablespoons of the parsley, mint, onion, and tomatoes. Whisk lemon juice with olive oil, salt and pepper; toss with salad. Sprinkle remaining tablespoon of parsley on top. Serves 4-6.