2019: Week 6, June 30 – July 6

Tantre Farm CSA Newsletter
WEEK #6
June 30-July 6, 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

RED ACE BEETS AND GREENS: round, smooth, deep red roots with sweet flavor and medium-tall, red-veined green leaves.
-How to use: greens can be substituted for spinach and chard in recipes; roots good in soups, stews, roasted, boiled, steamed, excellent grated raw into salads or baked goods.
-How to store: separate roots from leaves and store unwashed in plastic bags in hydrator drawer of refrigerator for up to 2 weeks; store greens wrapped in damp cloth in plastic bag for up to 1 week.

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.
-How to use: use raw, steamed, sauteed, stir-fried, in casseroles, soups, pizzas, etc.
-How to store: store loosely in plastic bag for up to a week.

NAPA CABBAGE: crinkly, thickly veined leaves, which are cream-colored with celadon green tips; unlike the strong-flavored waxy leaves on round cabbage heads, these are thin, crisp, and delicately mild; good source of vitamin A, folic acid, and potassium.  See Week 4 newsletter for usage and storage tips.

CUCUMBERS: long, cylindrical, green-skinned fruit of the gourd family with mild, crisp flesh.
-How to use:  raw or pickled in salads or sandwiches, can also be julienned, sautéed, or baked.  
-How to store:  store them in a sealed plastic bag in refrigerator crisper drawer for up to a week; use up leftovers as soon as possible.

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.
 **At most locations you may CHOOSE ONE bunch (NOT one bunch of each) from the following 4 options.  Those with prepacked boxes at limited drop off sites will receive 1 bunch of any of the following herbs:

*Chamomile— These small, daisy-like flowers are best known for making a soothing, sleepy time tea; also the flowers make  a flavorful addition to salads and garnish.  The whole bundle can be used fresh or dried upside down, and then the flowers plucked and put into a jar for a restful, calming tea for the winter.

*Chives: mild, onion-flavored herb with long, slender, hollow leaves; often used as a garnish or chopped into any foods that call for onion; good in soups, egg dishes, and meat.

*Parsley:  dark green leaves with 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.

*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.

KALE (Rainbow Lacinato Kale):  unique “purple dino” kale has deeply curled leaves in dusky-green with bright purple stems and veins.  See Week 2 newsletter for usage and storage tips.

LETTUCE:  You will receive Green or Red Leaf lettuce and/or Romaine lettuce.   See Week 2 newsletter for usage and storage tips.

SUGAR SNAP PEAS: flat-round pod of edible-pod pea; often lighter green than the shelling pea pod.
-How to use: add peas to soups, stews, sautes, or stir-fries; blanch or steam for 2-4 minutes only until color is bright green; snap or snow peas can be eaten raw in salads or cooked quickly as in stir-fries or deep fry in tempura batter.
-How to store: refrigerate in plastic bag for 4-5 days; if kept too long, their sweet flavor and crisp texture diminishes.  

RED SCALLIONS (Green Onions): 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.  See Week 1 newsletter for usage and storage tips.

STRAWBERRIES: This is for Wed. and Fri. members only since we ended up giving an extra quart of strawberries to Sat. members last week due to high volume harvested.   The strawberries are dwindling quickly, but still enough for small amounts of u-picking.  A Strawberry is a red, conical fruit with tiny white flowers; member of the rose family with excellent source of Vitamin C.  See Week 4 newsletter for usage and storage tips.

WHITE HAKUREI TURNIPS: white salad turnips with round, smooth roots that have a sweet, fruity flavor with a crisp, tender texture. See Week 1 newsletter for usage and storage tips.

ANNOUNCEMENTS

1. LAST WEEK FOR U-PICK STRAWBERRIES AT THE FARM:  If you’re still  interested in hunting for berries, you may come this week on Wed. or Fri. with no scheduling (10 AM- 7 PM) or schedule a time anytime on Thursday (great 4th of July activity!), Saturday afternoon, or Sunday morning. The time for processing might be over depending on what kind of a picker you are.  Definitely a few easy quarts to pick though.
** U-pick is $4/level qt or $28/flat.

2. ALREADY PICKED STRAWBERRIES:   This week we also have “already picked” ripe strawberries for $6/quart or $40/flat until we run out.  Please feel free to call or text ahead on Deb’s cell phone 734-385-6748 to see about availability.  These strawberries are ready to be processed!  If you don’t take them, they will go into the Tantre Farm freezers!!  

3. FAMILY FARM HIKE on July 5: Come join us for a guided monthly exploratory walk around Tantre Farm on Friday July 5 at 2:30 PM. We’ll use all our senses as we take an approx. 45 minute hike with CSA member, Alisse Portnoy, who teaches at the University of Michigan. She and her daughter, Jessica, are in their tenth year of once-a-week, long visits to the farm. They look forward to sharing some of its treasures and treasure spots with you. Meet at the picnic tables behind Main House at 2:30 PM. No RSVP necessary, but if you email that you plan to attend, then we know to wait for you.

4. SUMMER WORK PARTY/OPEN HOUSE Sunday, July 14 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 wagon ride 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 enjoy the day. As usual a potluck is included, so please feel free to bring a snack or refreshment.    More details to come!

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 until dark. Thanks for volunteering!

6. 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.

THE GREAT SHARING
by Deb and Richard

    As the sun goes down, the tree frogs chirp to each other from tree to tree.  Chirping trees around the orchard!  The fire flies blink bright, little spots of flashing light.  In the dim light the deer meander out of the woods, one by one. Some with their spotted fawns trailing behind, bounding from row to row of fresh strawberry leaves, tender pea vines, and crunchy sweet lettuce.  Others following others to tender morsels in other corners of the fields, ready to bolt at a moment’s notice.
    It is a wonder to share all the hard efforts of watering, weeding, and spreading compost to feed one another from this small pile of sand that we call our home.  So we plant extra: extra strawberries, extra peas, extra lettuce.  So that everyone can share–the deer, the rabbits, the flea beetles, the butterflies, the caterpillars, and even the tarnish beetles.  “From this our efforts we share and from those that would share we ask to share this earth, and in that sharing there is great joy!”  
    During this high summertime we wish all beings great and small their part in “the great sharing”.  From the bacteria reproducing in the rumen gut of the cows and deer to the turtles laying eggs in the sand.  From the bees feeding on sweet nectar to the beetles scavenging for decaying tidbits.  From the blood sucking female mosquitoes to the carnivorous dragonflies.  From the sky-bound hummingbirds to the earthbound toads.  From the worms and maggots to the fungi of the trees rooted deeply in the moist soil of the swamps and the hillsides.  It is through this interconnectedness and interdependence that we celebrate high summer with all plants, animals, fungi, and human beings.  As we grow, as we rise, as we fall, as we return back to the earth, we take our solace in realizing that as we share, we will be shared.

RECIPES

CUCUMBER, BEET, & SCALLION SALAD  (Serves 4 to 6.)
1 bunch beets, tops trimmed to 1-inch
1 to 2 cucumbers, peeled, halved, seeded, & sliced ¼-inch
1 tsp. kosher salt
1/2 cup light or regular sour cream
1/2 cup thinly sliced green onions
2 Tbs. red wine vinegar
1 Tbs. prepared white horseradish
1 Tbs. white sugar
1/4 tsp. salt and ¼ tsp. freshly ground pepper
    Preheat the oven to 400 degrees.  Wrap each beet in a sheet of foil.  Bake for 1 to 1 ½ hours, until the beets are easily pierced with a small knife. Unwrap.  Meanwhile, in a medium bowl, combine the cucumbers and 1-teaspoon kosher salt; cover with plastic wrap.  Set a plate on top, weight with a heavy can, and refrigerate for about 1 hour.  Rinse the cucumbers, drain, and put into a medium bowl.  When the beets are cool enough to handle, peel, quarter, and cut crosswise into ¼-inch slices.  Add to the cucumbers.  In a small bowl, combine the sour cream, scallions, vinegar, horseradish, sugar, ¼ teaspoon salt, and ¼ teaspoon pepper.  Add to the beet mixture and toss until mixed.  Spoon into a bowl and serve at room temperature or slightly chilled.

STRAWBERRY NAPA SALAD (from https://www.geniuskitchen.com/recipe/strawberry-napa-salad-303013)
1 head Napa cabbage
1 quart strawberries, coarsely diced
1/4 cup slivered almonds
3 tablespoons green onions, finely diced
1 cup mayonnaise
1/4 cup red wine vinegar
1/3 cup sugar
1/4 cup milk or coconut milk
    Cut Napa cabbage into bite-sized pieces and place into a large bowl.  Add onion, almonds, and strawberries.  Mix mayo, red wine vinegar, and sugar in a medium bowl.  Stir until sugar is dissolved.  Stir and add milk, a little at a time, until milk is incorporated.  Add dressing to the salad mixture and chill.