Tantre Farm CSA Newsletter
WEEK #13
Aug. 18-24, 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

YELLOW BEANS (Rocdor): long, slender, yellow bean; meaty, firm texture and no watery taste. 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. 

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

FRESH HERBS:  We are letting our smaller patches of herbs recuperate for a week, so everyone will receive just basil this week. 
	*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 (Red Russian): the stems are purple, and leaves are tender, deep gray-green, purple-veined, flat, non-curled, and tooth-edged. Very easy to cut into strips for a nice salad.  See Week 2 newsletter for usage and storage tips.

LEEKS: green leaves with white to pale green stems.  See Week 10 newsletter for usage and storage tips.

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

ONIONS (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.  See Week 7 newsletter for usage and storage tips.

SWEET RED PEPPERS:  You will receive Red Knight Bell (big, blocky, thick-walled, green-to-red pepper with sweet flesh) or Lipstick (sweet, cone or heart-shaped peppers with juicy, thick flesh; delicious in salads and salsas, but also great for roasting).
-How to use:  eat raw for best nutrient retention; can be added to soups, stews, omelets, quiches, stir-fries, etc.  Excellent roasted!!
-How to store: refrigerate in hydrator drawer for 1-2 weeks. 

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.

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), Mountain Magic (bright red, round tomatoes with very sweet flavor; excellent in salads), including Green Zebra (ripe as a green fruit with a yellow blush and darker green stripes; delicious, tangy salad tomato; beautiful sliced into wedges for salads) and Rose (deep pink, heirloom, medium-sized tomato, which is meaty and flavorful)  See Week 9 newsletter for usage and storage tips.

WATERMELON:  You will receive Mini Love (sweet and firm, oval-round fruits avg. 3–5 lb. Distinctive, bright green rind with dark green stripes and dense, bright red flesh), Sunshine (8-10 pound oval-rounded fruit; green-striped shell with bright yellow flesh, which is brittle, juicy, and very sweet), or New Orchid (sweet, bright orange flesh with sherbet-like taste and skin has dark green contrast stripes; oval round, medium large "icebox" size; similar to "Sunshine" in appearance, but larger).  See Week 10 newsletter for usage and storage tips.

ANNOUNCEMENTS

1. STILL ROOM: KID FARM DAY on Wed., Aug. 28, from 9 AM-12 PM. 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.

2. Food Preservation 101 on Thursday, Aug. 29, from 7–8 PM at Agricole Farm Stop: Join area farmers Deb Lentz of Tantre Farm (http://www.tantrefarm.com) and Noelle Dronen of NOKA Homestead (https://www.nokahomestead.com) for an introductory exploration of several methods of food preservation at the new Agricole in Chelsea ( 118 N Main St).  This class is FREE and will cover everything from dehydration to freezing to canning, while also going over the tools needed to get started, best practices, and food safety.  AND we'll taste test some delicious samples.  If you've been looking for a way to bring the abundance of Summer into your Winter months, this class is for you!  Please RSVP to Dale Trottier at admin@agricolefarmstop.com.

3. TOMATO PRESERVING WORKSHOP on Sunday, Sept. 8, from 1-4 PM at Tantre Farm:  This is a perfect hands-on followup for the Agricole Introduction to Preserving class on Aug. 29. Former Tantre intern, Noelle Dronen, will facilitate mostly how to can tomatoes, but also some demonstration will be on dehydrating and freezing them.  There will be active participation and “take-home” samples for those attending.  Please bring a Quart Size Canning Jar with a lid.  You can also buy one from us for $1.  Please register with your Name, Phone Number, and E-mail Address in the body of the email to us.   Bulk tomatoes will be available for you to buy.  This is a great time for canning, freezing, or dehydrating!  $5 for CSA members and $10 for nonmembers.

4. SALADS COOKING CLASS on Wed., Sept. 18, from 6-8:30 PM:  We had such a great time preparing delicious appetizers from Zucchini, Tomatoes, Eggplant, Shishito Peppers, etc.  Please join us for another great cooking class on SALADS. CSA member, Laenne Thompson, will share a flavorful assortment of recipes for hot summer nights using mostly ingredients from Tantre Farm's weekly share box.  We will break into teams to prepare them, and enjoy a feast of our creations! There will be a $10 fee for materials and handouts for each class.  Please register with COOKING CLASS in the Subject Line and your NAME, PHONE NUMBER, and E-MAIL ADDRESS in the body of the email.  We have 15 spaces available, so let us know if you’re interested in joining us for a special night of cooking and eating together.

5. 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.

6. 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. 

7. 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

EIGHT GREAT WAYS TO SERVE SUMMER TOMATOES (Capay Organic Farm CSA "Farm Fresh To You" website)  
*With all the tomatoes you have been getting these past few weeks, we thought we would try to help you try some new things. ENJOY!!
1. Cut tomatoes into wedges. Toss with finely chopped shallots, then splash with lemon juice and extra-virgin olive oil.
2. Cut tomatoes in half lengthwise. Remove center of each, and fill with a large basil leaf and a chunk of fresh mozzarella cheese. Drizzle with purchased garlic-infused oil, and wrap in foil. Roast on an outdoor grill for five minutes.
3. Cut tomatoes in wedges. Shower with grated Parmesan cheese. Top with fresh oregano and a drizzle of olive oil.
4. Cut tomatoes into chunks, and place in blender. Add a pinch of sea salt, a few fresh basil leaves and several ice cubes. Blend until smooth and frothy for a refreshing drink.
5. Cube tomatoes and firm ricotta salt or feta cheese. Toss with cooked orzo (rice-shaped pasta), fresh mint and a favorite vinaigrette.
6. For bruschetta, top grilled Italian bread with a mixture of chopped tomatoes, minced garlic, extra- virgin olive oil and balsamic vinegar.
7. Toss arugula with chopped tomatoes, orange segments, basil and toasted pine nuts. Dress with olive oil, orange juice and a bit of wine.
8. Slather a thick slice of bread with good mayonnaise. Cover with thick slices of juicy tomatoes. Sprinkle with coarse salt and Szechuan pepper or some cracked mixed peppercorns.  Add some fresh mozzarella cheese slices.  Mmmmmm!!!

BROCCOLI, RED PEPPER, AND CHEDDAR CHOWDER  (from Capay Organic Farm CSA "Farm Fresh To You" website)
1 head broccoli 
6 oz sharp Cheddar, coarsely grated (1 1/2 cups) 
1 large potato 
1 large onion, chopped
1 red bell pepper, cut into 1/2-inch pieces 
2 Tbsp unsalted butter 
2 cloves garlic, finely chopped 
1 tsp ground cumin 
2 Tbsp minced fresh thyme 
1 tsp salt  
1/4 tsp black pepper 
2 Tbsp all-purpose flour 
1/2 tsp dry mustard 
3/4 cup heavy cream     
	Discard tough lower third of broccoli stem.  Peel remaining stem and finely chop.  Cut remaining broccoli into very small (1-inch) florets.  Cook florets in a large pot of boiling salted water until just tender, 2-3 minutes.  Transfer with a slotted spoon to a bowl of ice water to stop cooking, then drain.  Reserve 3 cups cooking water for chowder.  Peel potato and cut into 1/2-inch cubes.  Cook potato, onion, bell pepper, broccoli stems, thyme and garlic in butter in a 3- to 4-quart heavy pot over moderate heat, stirring occasionally, until onion is softened, 8-10 minutes.  Add cumin, salt, pepper, and mustard and cook, stirring, 1 minute.  Add flour and cook, stirring, 2 minutes.  Add reserved cooking water and simmer (partially covered), stirring occasionally, until potatoes are tender, about 10 minutes.  Stir in cream and cheese and cook, stirring, until cheese is melted, then season with salt and pepper.  Puree about 2 cups of chowder in a blender until smooth (use caution when blending hot liquids) and return to pot.  Add florets and cook over medium heat, stirring occasionally, until heated through, about 2 minutes.  

WATERMELON LEMONADE WITH BERRIES (from Rolling Prairie Cookbook by Nancy O’Connor)  Serves 2
2 cups seeded, cold watermelon chunks
1/2 cup frozen raspberries or strawberries
1/2 cup chilled lemonade
1-2 Tbsp sugar or honey (to taste)
8-10 ice cubes
	Place all ingredients in a blender until well-blended.  Pour into large, frosty mugs.