Tantre Farm CSA Newsletter
WEEK #12
Aug. 11-17, 2019

	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.											

	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.  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.

	If you are new to our CSA, since you signed up with a prorated share, you can find all past newsletters on our website under the NEWSLETTERS tab.

THIS WEEK’S SHARE

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!  

*GREEN or YELLOW BEANS or POBLANO CHILI PEPPERS:  Wed. members ONLY will receive E-Z Pick (a round, tender, dark green, snap bean with good sweet flavor) OR  Rocdor (long, slender, yellow bean; meaty, firm texture and no watery taste).  Fri/Sat. Members will receive Poblano Peppers, so see that Item.  See Week 8 newsletter for usage and storage tips.

BROCCOLI:  deep emerald green, tiny buds that are clustered on top of stout, edible stems; high in vitamins A, C, calcium, potassium, and iron; known as an anti-cancer vegetable.  See Week 5 newsletter for usage and storage tips. 

CABBAGE: You will receive Flat Dutch (7-inch deep, solid, flat heads, sweet cabbage with green leaves that are tender and crisp; good for storage and making sauerkraut) or Omero (midseason red cabbage with good flavor, avg. 3 lb. heads are a vibrant bright red and are round to slightly oval; good, slightly sweet and peppery flavor). See Week 8 newsletter for usage and storage tips.

CARROTS (Romance): blunt-tipped, deep orange roots with impressive flavor for a summer-harvested carrot. See Week 8 newsletter for usage and storage tips.

CUCUMBERS: long, cylindrical, green-skinned fruit of the gourd family with mild, crisp flesh.  See Feature Article on Cucumbers and Recipe Ideas.  See Week 6 newsletter for usage and storage tips.

KALE (Lacinato):  dark green, noncurled, blistered leaves, but heavily savoyed.  See Week 2 newsletter for usage and storage tips.

LETTUCE:  You will receive Green Leaf lettuce and/or Romaine lettuce.   See Week 1 newsletter for usage and storage tips.

ONIONS: You will receive Ailsa Craig Exhibition (a huge, sweet, mild, yellow-skinned, heirloom onion), Cipollini (a traditional Italian onion known for its flat, oval shape and delicately mild, sweet flavor; ranges in size from 1-3 inches; used for pickling and to season a wide variety of dishes and especially good grilled on a skewer), or Red Long of Tropea (specialty variety of tall, elongated, red bulbs traditionally grown in Mediterranean Italy and France).  See Week 7 newsletter for usage and storage tips.

PARSLEY:   Everyone will receive Curly Parsley (curly, dark green leaves, often used as a garnish, but can be used the same as flat-leaf parsley) or Flat-leaf Parsley (flat, glossy, dark green leaves have a strong parsley/celery flavor for use dried or fresh).  Parsley is 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.

*POBLANO CHILI PEPPERS or GREEN/YELLOW BEANS: Fri/Sat members ONLY will receive a mild variety of chili pepper known as “poblanos” when dark green, but becomes an “ancho” when brick-red and fully dry; popular in Southwestern recipes; heart-shaped fruit, which is mildly pungent with a lightly sweet, medium-hot flavor.  Wed members will receive Green or Yellow Beans instead.
-How to use: can be added to soups, stews, omelets, quiches, stir-fries, etc.; excellent stuffed.
-How to store: refrigerate unwashed in hydrator drawer for 1-2 weeks; can be easily frozen by washing, chopping, and placing in freezer bags; can also be dehydrated or dried.

NEW POTATOES:  You will receive Red Norland (smooth, red skin and white flesh; great baked, boiled, or roasted) and Yukon Gold (yellowish brown skin with yellow dry flesh and pink eyes; long storage and good tasting).   See Week 8 newsletter for usage and storage tips.

SUMMER SQUASH/ZUCCHINI:  You will receive some variety of Green or Yellow Zucchini (gourmet golden or green zucchini with uniform, cylindrical fruits) or Slick Pik Summer Squash (long, yellow straight neck with good flavor). See Week 7 newsletter for usage and storage tips.

TOMATOES:  You will receive any of the following: Sakura (bright-red, shiny, medium-large cherry tomato with sweet tomato flavor),  Sun Gold Cherry (exceptionally sweet, bright tangerine-orange-cherry tomato; less acidic than the red cherry tomato, so slightly less bland in flavor), 
Clementine (tangerine-colored, oval-round fruits; appealing, sweet-tart flavor; exceptional when halved and roasted), or Mountain Magic (bright red, round tomatoes with very sweet flavor; excellent in salads), including San Marzano (early, large classic Italian roma tomato; delicious, balanced acidic flavor and meaty flesh makes for good sauce and paste) and Rose (deep pink, heirloom, medium-sized tomato, which is meaty and flavorful)  See Week 9 newsletter for usage and storage tips.

ANNOUNCEMENTS

1. STILL ROOM:  APPETIZER COOKING CLASS THIS WEDNESDAY NIGHT from 6-8:30pm!  We are trying to see if we have enough interest for the cooking class on appetizers, so let us know ASAP if you're interested. We will be breaking into teams with CSA member, Laenne Thompson, as she shares several recipes, and then we enjoy our creations. There will be a $10 fee for materials and handouts.  Please register with COOKING CLASS in the Subject Line and your NAME, PHONE NUMBER, and E-MAIL ADDRESS in the body of the email.  

2. KID FARM DAY will be on Wed., Aug. 28, from 9 AM until noon. This half-day will be for all kids who are 4 years old and older. Activities will include an edible farm walk, a nature craft to take home, and a fun movement activity! Snacks harvested from the farm will be included. Advance registration is required due to limited space and there will be a $5 fee per kid for materials. Please register by e-mail with KID FARM DAY in the Subject Line with NAMES AND AGES of KIDS, NAME OF ADULT attending, PHONE NUMBER, and E-MAIL ADDRESS.  Anyone interested in helping out, please let us know.

3. WEEDING VOLUNTEERS NEEDED:  We have plenty of weeds to pull.  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 any day of the week or evenings until dark. Thanks for volunteering!

4. WANTED: TOMATO PICKERS!!   Is there anyone interested in helping us pick tomatoes any weekday morning for the next few weeks, but especially on Tuesday and Friday mornings.  We will even feed you a homemade, farm-cooked lunch at 12:30 PM.  We are a little short-handed, so please contact us. 

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 A.M. to 12 P.M.
*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) —10 A.M. To 7 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. 
*Argus-Packard (Sat) (limited site)—10 A.M. to 6 P.M.

RECIPES

TABBOULI (from The World in Your Kitchen)  Serves 4-6
1/2 cup bulgur
A few lettuce leaves
4 Tbsp chopped fresh parsley, divided
2 Tbsp chopped fresh mint
1 onion, finely sliced
4 tomatoes, chopped
1 cucumber, chopped
4 Tbsp lemon juice
4 Tbsp olive oil
Salt and 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.  

ZUCCHINI AND TOMATOES WITH PASTA (from Farm-Fresh Recipes by Janet Majure)  Serves 4 
16 oz medium-sized pasta
6 Tbsp olive oil
2 garlic cloves, crushed
2 medium zucchinis, halved lengthwise, 1/4-inch slices
2 fresh tomatoes, diced
1/2 tsp crushed red pepper flakes
1/4 cup chopped fresh basil
1 (6 oz) can sliced black olives
Salt and pepper, to taste
	Cook pasta, drain and keep hot.  Meanwhile, heat oil in skillet over medium heat.  Saute garlic and zucchini until tender, about 3-5 minutes.  Add tomatoes, pepper flakes, basil, and olives; season with salt and pepper.  Simmer 10 min.  Toss with hot pasta.  

GREEN BEANS WITH TOMATOES AND BASIL (from From Asparagus to Zucchini: A Guide to Cooking Farm-Fresh Seasonal Produce by MACSAC)  Serves 4-6
1 1/2 lbs green beans (or yellow beans), cooked
1 garlic clove, diced
1 small onion, thinly sliced
1 Tbsp olive oil
2 tomatoes (or several cherry tomatoes), seeded, peeled, and coarsely chopped
Salt and pepper, to taste
1 Tbsp chopped fresh basil or 1 tsp of dried basil
1 Tbsp chopped fresh parsley or 1 tsp of dried parsley
	Cut beans into 1-inch lengths; set aside.  Saute garlic and onion in oil in skillet until soft.  Add tomatoes, salt and pepper and cook 2 minutes.  Stir in basil and green beans.  Cover, reduce heat to low and simmer 3 minutes.  Remove from heat, stir in parsley, and serve immediately.

GAZPACHO (from Moosewoo Cookbook) Serves 6
4 cups cold tomato juice (or juice from heirloom tomatoes		
2 cups freshly diced tomatoes
1 small, well-minced onion	
1 cup minced green pepper (maybe Poblano pepper)	
1 diced cucumber
1 tsp honey
1 garlic clove, crushed		
2 scallions (1 small red onion),  chopped
1 tsp tarragon
1 tsp basil
Dash of ground cumin		
1/4 cup fresh parsley, chopped	
2 Tbsp olive oil
2 Tbsp wine vinegar
Juice of 1/2 lemon and 1 lime	
Salt and pepper, to taste
Dash of Tabasco sauce
	Combine all ingredients, and chill for at least 2 hours.  (This soup can be pureed, if desired.)    

CREAMY CARROT AND BROCCOLI SLAW (from Capay Organic Farm CSA "Farm Fresh To You" website) Serves 2
3 Tbsp mayonnaise
1 1/2 Tbsp fresh lemon juice
1 1/2 tsp grated onion
1 1/4 tsp coarse-grained Dijon mustard
1 1/4 cups shredded, peeled broccoli stems
3/4 cup shredded peeled carrots   
	Combine mayonnaise, fresh lemon juice, onion and mustard in medium bowl; whisk to blend.  Add broccoli and carrots; toss to coat.  Season slaw to taste with salt and pepper.  Refrigerate to blend flavors, about 20 minutes.