Tantre Farm CSA Newsletter
June 3-9, 2018
If needed, please contact Richard Andres & Deb Lentz at 2510 Hayes Rd. Chelsea, MI 48118 e-mail: email@example.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. **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.
THIS WEEK’S SHARE
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.
ROOT CELLAR CARROTS (Chantenay): shorter than other cultivars, but have greater girth with broad shoulders and taper towards a blunt, rounded tip; most commonly diced for use in canned or prepared foods. These carrots have been stored for the winter, so some may have spots to cut off, but are still good to use, but every once in awhile, a rubbery or mushy carrot will have escaped our crew’s watchful eye. Please feel free to make soup stock or compost out of the carrots that are considered “ugly” or “unfit”.
-How to use: best used for cooking in stews, soups, casseroles, or stir fries, since may have a stronger carrot flavor from being stored for several months in cold storage.
-How to store: refrigerate roots in plastic bag for up to 2 weeks
GARLIC SCAPES: slender green stems with a slight bulge at the bottom (resemble chives, except for the bulge and often curled); the flower top of a garlic plant; tender and milder in flavor than mature garlic, but can be substituted for garlic cloves in recipes.
-How to use: mild garlic flavor, so delicious chopped in salads, roasted, and sauteed.
-How to store: put in refrigerator in plastic bag for up to 2 weeks.
FRESH HERBS: In general, store herbs upright with cut stems in 1 or 2 inches of water and refrigerate for up to 1 week or wrap in slightly dampened cloth or plastic bag and store in refrigerator.
**You may CHOOSE ONE bunch (NOT one bunch of each) from the following 5 options. Please keep in mind that there are a limited amount of each herb, so it is first-come, first-serve:
–Bronze-leaf Fennel – anise-flavored, feathered foliage; can be used for garnish or flavor enhancer for salads, soups, and egg dishes; rich in vitamin A and contains calcium, phosphorous, and potassium
–Lemon Balm – these fragrant lemon-minty leaves make a delicate herbal tea, served hot or cold; good addition to lettuce or fruit salads and ice cream; nicely paired with grilled fish or lamb and tossed with steamed vegetables; also aids in depression, tension, or nausea.
–Winter Savory – is a semi-evergreen, perennial herb; its strong spicy flavor goes well with beans and meat; medicinally it has antiseptic, aromatic, carminative, and digestive benefits, as well as relieves bee stings; fresh savory has a strong spicy-peppery flavor and resinous odor similar to fresh thyme; prior to widespread European use of long pepper and black pepper, savory filled a similar role in European cuisine.
–Tarragon – its flavor is delicate and almost licorice or anise-like; an essential herb in French cuisine; exceptional in egg dishes, poached fish, chicken, mushrooms, salad dressings and with other vegetables.
–Oregano – This member of the mint family is similar to marjoram, but not as sweet and more pungent, spicy flavor and aroma; good in soups and tomato-based dishes; good as a tea for indigestion and excellent chewed up and applied for relief with bee stings.
LETTUCE: You will receive 2 heads of Red Leaf lettuce and/or Romaine lettuce.
-How to use: raw in salads, sandwiches, or use in soups
-How to store: refrigerate in plastic bag for 3-5 days.
RED SCALLIONS: young shoots of red 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.
-How to use: the bulb, flowers, and green leaves are edible; can be cooked, grilled, roasted whole as a vegetable; chopped in salads, soups, and other dishes for flavor.
-How to store: refrigerate in damp towel/plastic bag for 2-5 days.
PARSNIPS: long, cylindrical, creamy-white roots with sweet flavor; contain small amounts of iron and vitamin C. These parsnips were harvested midwinter during a thaw, so they are frost-sweetened, but have been stored for several months.
-How to use: can be baked, boiled, sauteed, 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.
ROOT CELLAR POTATOES (Mountain Rose): rosy-skinned inside and out, these versatile, all-purpose spuds are deliciously moist, but not waxy textured; extra nutritious, and high in antioxidants; excellent baked, mashed or fried. You will receive these “old buddies” potatoes that have been over-wintered in our timber frame root cellar; possibly slightly less firm than a new potato, but good for cooking in any way suggested below.
-How to use: good baked, boiled, roasted or in potato salads
-How to store: keep unwashed in cool, dark place in paper bag; ideal temperature is 38-40 degrees with 80-90 percent humidity; a basement or the refrigerator will work with storage potatoes.
RADISHES: You will receive Easter Egg Radish (a beautiful mix of red, purple, pink, and white round radishes; crisp and mild flavor).
-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.
SPICY GREENS (Stir-Fry Mix): gourmet-quality greens for quick cooking; includes Kale, Tatsoi, Hon Tsai Tai, Green and Red Mustard.
-How to use: used for salads, quick sauteing/braising, and stir fries.
-How to store: refrigerate in plastic bag for 2-4 days.
WHITE HAKUREI TURNIPS and GREENS: You will receive a large bunch of white salad turnips with round, smooth roots that have a sweet, fruity flavor with a crisp, tender texture. Both roots (good source of Vitamin C, potassium, and calcium) and greens (slightly sweet and excellent source of vitamins A and C and good source of riboflavin, calcium and iron) are edible!
-How to use: roots and greens good in salads and soups; can be roasted, steamed, or sauteed.
-How to store: remove greens from turnip root and store separately in plastic bag in refrigerator for up to 3 days; roots can last up to 1-2 weeks in refrigerator.
1. RUSSIAN SUMMER HOUSE FEAST – COOKING CLASS on June 21 from 6-8:30 PM: UM professors and CSA members, Alina and Michael Makin, will facilitate ways to use your early summer produce as a typical meal at the “Russian Summer-House”, which Alina remembers from her early years. Based on the culinary heritage of her native Russia, but making ample use of other culinary traditions, Alina’s meal will showcase the Tantré share with savory and sweet dishes that we will turn into a delectable meal by the end of the night. Please register by email with your NAME, EMAIL ADDRESS, and PHONE NUMBER. A small fee of $5 will help pay for any materials and extra ingredients.
2. FAMILY FARM HIKE on June 22: Come join us for a guided monthly exploratory walk around Tantre Farm on Friday, June 22, at 4 PM. We’ll use all our senses as we take an approx. 45 minute hike with CSA member, Sheila Schueller and her daughter, Renia. You will explore the farm’s fields, wetlands, and forest. Sheila has taught ecology and field biology classes at Eastern Michigan University and the University of Michigan. Meet by the picnic tables in the backyard at 4 PM. No RSVP necessary, but if you email that you plan to attend, then we know to wait for you.
3. CHANGING PICK UP DAYS: Please remember to contact us preferably a week in advance, but at least by Saturday of each week, to make changes in pick up days or locations. It is very disappointing to put together a box that is never picked up. Please have the courtesy to make some kind of contact with us, if you can not pick up your box for some reason.
4. PAYMENTS DUE: If you still owe money, you will see it in the Balance Due column on the Pick up Sheet. Please let us know if you think there is a mistake. Please finalize payments as soon as possible during the month of June.
5. PICK UP TIMES & LOCATIONS REMINDER:
**If you need to switch to different pick up sites throughout the season that usually works for all but the “limited sites”, using the Membership Actions section on the registration page. These sites have less space to drop share boxes at, so are considered “limited”. Please always email ahead to see if they are at capacity before making any switches on your own.
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.
Pure Pastures (Wed.) (limited site) –9 A.M. To 7 P.M.
Farm (Fri.)–2 P.M. to 7 P.M.
Ann Arbor Farmers’ Market (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.
Argus-Packard (Sat) (limited site)–10 A.M. To 12 P.M.
5-6 asparagus spears
1/4 cup cilantro, chopped
1/2 lime, juiced
2 green onions, sliced thin
1 clove garlic, minced or 1 Tbsp garlic scapes
1 tomato, seeded and diced
1 tsp Kosher salt
Break off woody ends of asparagus, blanch quickly and puree. Then add the rest of the ingredients to the pureed asparagus and puree the whole thing. Can be served on crackers, bread, or with vegetables.
LEMON BALM VINAIGRETTE Makes about 2/3 cup
1 Tbsp shallots, minced
2 Tbsp lemon balm, minced
1/2 tsp lemon zest
6 Tbsp fresh lemon juice
4 Tbsp white wine vinegar
1 tsp Dijon mustard
1 tsp brown sugar
8 Tbsp vegetable oil
Mix first 7 ingredients together, and then slowly blend in the oil. Mix well before serving. This is delicious on salads, especially fish or chicken salads. You can also marinate chicken or fish piece in this mixture before cooking. After cooking, serve the vinaigrette as a sauce.
INDIAN STYLE TURNIPS OR RADISH (contributed by CSA member, Anu Whitelocke)
Serve as side dish or main meal for one person.
1 bunch turnips & greens and/or 1 bunch radishes & greens (chopped)
1 tsp turmeric
1/2 tsp mustard seeds
1-2 Tbsp oil
Chili powder, to taste
Salt, to taste
1 tsp coriander powder
2-3 garlic scapes chopped
In saute pan, heat oil on high heat. Add turmeric, mustard seeds, chili powder, coriander powder, salt. Stir over med-high heat for 2-3 min. Add turnips (root) and coat well with oil/spice mixture. Cook over med-high heat for a couple of minutes. Add garlic scapes and greens. Continue to cook on med-high heat for a couple of minutes. Turn heat down to low and cover for 5 minutes. Cook until desired consistency for turnips is achieved (some like crunch, some like soft).
FRENCH HERB ROAST CHICKEN (from www.sunset.com/food-wine/kitchen-assistant/tarragon-recipe-ideas#tarragon-recipe-ideas_3)
For the French Herb rub, combine 2 tbsp. each coarsely chopped fresh tarragon leaves and chives; set half aside. In step 2, distribute half the chopped herbs in chicken pockets. When chicken comes out of the oven, brush with a small amount of pan juices, then scatter remaining herbs over it.