2020: Week 14, August 23 – 29

Tantre Farm CSA Newsletter
WEEK #14
Aug. 23-29, 2020

	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.   You can always find past newsletters on our website at http://www.tantrefarm.com/newsletters/! 

	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

GREEN BEANS and/or PURPLE BEANS:  You will receive Jade (long, slender, deep green, filet bean with sweet flavor) and/or Amythyst (purple, round pod with regular green bean flavor; can be cooked or eaten raw.  *Note: when purple beans are added to boiling water, their color changes to green and the beans stay green). See Week 11 newsletter for usage and storage tips.

CARROTS (Romance): blunt-tipped, deep orange roots with impressive flavor for a summer-harvested carrot. See  Week 6 newsletter for usage and storage tips.

SWEET CORN (Potawatomi): yellow kernels with excellent sweet flavor.   *We don’t treat our organic corn with pesticides, so you may find some earworms enjoying the corn too; just cut off the damaged part and cook the rest of the ear.  Delicious!! See Week 11 newsletter for usage and storage tips.

U-PICK FLOWERS (only available on the farm):  This week you can pick up to 16 stems as part of your share.  We welcome  you to the farm to pick your flowers on any day of the week, but please contact us if it will be on other days besides Wednesdays and Fridays, so we can make sure to be around to show you where to go.  You may want to bring clippers and a vase/jar to keep your flowers fresh going home, but we will have clippers and donated yogurt containers to fill with water as well.  Your bouquet is part of your share, although it is always greatly appreciated when you make any donation to pay for seeds and labor.  Extra bouquets cost $5/bunch.

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 will receive ONE bunch from any of the following:
	*Black-Stemmed Peppermint: superior fragrance and flavor; forest green leaves with deep purple veins and stems, purple flowers; leaves are good as a hot or iced tea, and adds a delicious flavor when minced and added to cooked peas, carrots, potatoes, salads, and fresh strawberries.
	*Mojito Mint:  this mint has a green stem with large green, crinkly leaves and has a much milder flavor with hints of citrus, which make it good in salads, desserts, smoothies, and even your water bottle; great for muddling in cocktails.
	*Italian Flat-leaf Parsley:  flat, glossy, dark green leaves have a strong parsley/celery flavor; 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 to go with fish, poultry, and pork.
	*Rosemary: with a spicy, pungent, pine flavor, rosemary is one of the most potent herbs available; its oils can bring flavor to stews, braises, and roasts, and potatoes, and even lemonade! 
 	*Sage: an herb from an evergreen shrub in the mint family with long, narrow, grayish-green leaves; a musky aroma and a warm and spicy taste; used in making sausages, stews, breads, pickles and teas.  The flowers are edible and make nice garnishes and can be infused into a delicious vinaigrette! 
	*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. 

LEEKS: green leaves with white to pale green stems.
Cleaning tip: slit from top to bottom and wash thoroughly with root facing up to remove all of the dirt trapped between the leaf layers. See Week 4 newsletter for usage and storage tips.

LETTUCE:  You will receive Green or Red Leaf lettuce and/or Romaine lettuce.  See Week 3 newsletter for usage and storage tips.

PEPPERS:  You will receive Green Bell (big, blocky, thick-walled, green pepper with sweet flesh) and/or  Shishito (sweet, mild, slender Japanese chiles about 2- to 4-inches with squarish end.  It is said that 1 in 6 are hot!).  See Week 12 newsletter for usage and storage tips.

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. See Week 8 newsletter for usage and storage tips.

SUMMER SQUASH/ZUCCHINI:  You will receive some variety of the following: Zucchini (gourmet golden or green zucchini with uniform, cylindrical fruits), Patty Pan (tender, rounded scallop, bright yellow squash with a green tip; nutty flavor), or Slick Pik Summer Squash (long, yellow straight neck with good flavor).  See Week 9 newsletter for usage and storage tips.

SWISS CHARD or AMARANTH: You will receive Rainbow Chard (close relative of garden beets; multi-colored, large veined, semi-crinkly, dark green leaves; mild flavor. See Week 7 newsletter for usage and storage tips.) or Amaranth (known as “Callaloo” in the Caribbean; medium-green, oval to heart-shaped leaves with splashes of burgundy-red; tastes like spinach and can be prepared like spinach. 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),  Sungreen (green-ripe cherry tomato that is sweet with a tangy kick), Sun Gold Cherry (exceptionally sweet, bright tangerine-orange-cherry tomato; less acidic than the red cherry tomato, so slightly less bland in flavor), Gold Nugget (round to slightly oval cherry tomato with deep yellow color; well-balanced flavor), Tomatoberry (unique strawberry-shaped, deep red colored fruits with firm, meaty texture and excellent sweet flavor), Clementine (tangerine-colored, oval-round fruits; appealing, sweet-tart flavor; exceptional when halved and roasted), or Cherry Bomb (vivid red fruits of cherry size; firm, sweet, and well-balanced),  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), New Girl (medium-size fruits offer an ideal size for slicing onto sandwiches or cutting up into salads), and Rose (deep pink, heirloom, medium-sized tomato, which is meaty and flavorful).  See Week 11 newsletter for usage and storage tips.

ANNOUNCEMENTS

1. VACATIONS or OUT OF TOWN: Please remember to contact us at least by Saturday or Sunday to make changes in pick up days or locations for the following week.  With Labor Day weekend coming up in a few weeks, we hope you have made all your changes for this week and next week.  If you have forgotten to let us know and you can't find someone to pick up your share, please let us know if you want to cancel your share with a Vacation Hold or donate to a needy family.

2. 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 are a little short-handed, so please contact us. 

3. WANTED: HERB WEEDERS!!   Do you like the aroma or flavor of parsley or mint?  Is there anyone interested in helping us weed a few of the herbs that are getting overrun with invasives.   We will give you a free bunch just for helping, so please contact us.  Thanks so much to those who have helped us so far! 

4. IMMUNE BOOSTER CSA:  As some of you know we started a collaborative CSA with several local farms and food businesses that you can opt in or out of each week called the Immune Booster.  If you are interested, please go to our website to sign up every Monday - Wednesday night.  Pick up is from 9 AM to 12 PM every Saturday at the Washtenaw Food Hub:  http://www.tantrefarm.com/how-does-our-immune-booster-csa-work/.  Still time to sign up this week!

5. PICK UP TIMES & LOCATIONS REMINDER: **Volunteers will be at each site during designated times below.  We recommend that all come to each distribution site with a mask and gloves to pick up your shares.  We will try to have hand sanitizer at most sites as well. 
	*Ann Arbor Farmers’ Market (Wed.)—7 AM to 12 PM (TANTRE STAFF for check-in from 7-9 AM)
	*MOVE Fitness & Wellness Studio (Wed)—CHANGE IN TIME: 8 AM to 10 AM (SARA for check-in the whole time)
	*Farm (Wed.)—10 AM to 7 PM (TANTRE STAFF checking off names from 10 AM-12 PM and from 2-4 PM)
	*Washtenaw Food Hub (Wed.) --6 PM to 8 PM (LIZZIE for check-in the whole time)
	*Pure Pastures (Wed.) (limited site) —9 AM to 5 PM (JESSICA for check-in from 9 AM – 11 PM)
	*Farm (Fri.)—2 PM to 7 PM (TANTRE STAFF for check-in from 2 to  4 PM)
	*Community High School (Sat.) —7 AM to 12 PM (SHANNON & FRAN for check-in for the whole time)
	*Washtenaw Food Hub (Sat.)—9 AM to 12 PM (PETER & RYAN for check-in for the whole time)
	*Chelsea Farmers’ Market (Sat.)—8 AM to 12 PM (DEB for check-in the whole time)
	*Argus-Packard (Sat) (limited site)—12 PM to 3 PM (ARGUS STAFF for check-in the whole time)
	*RoosRoast-Rosewood (Sat)--9 AM  to 11 AM (JONATHON for check-in the whole time)

RECIPES 

VEGETABLE CITRUS MINT STIR FRY (from http://theexchange.thegrowers-exchange.com/annies-vegetable-citrus-mint-stir-fry)
1 Tbsp olive oil
3-4 garlic chives, minced
1 block firm or extra firm tofu, well pressed
1 red bell pepper, sliced
1/2 onion or 1/2 cup leeks, diced
1 zucchini or summer squash, chopped
4 stalks lemon grass, well minced in a food processor
2 tsp sugar
1/2 tsp salt
1 Tbsp fresh ginger, minced
1 jalapeno, minced (or to taste)
1 cup packed mint leaves
1 Tbsp rice wine vinegar (or white wine vinegar)
Pre-cooked rice
	Saute the garlic, tofu, red pepper, and onion for about 5 minutes.  Add the zucchini, and continue to cook until the veggies are soft and the tofu is golden brown.  Remove from heat.  For sauce, place the remaining ingredients (except rice) in a food processor and process until mint is finely minced.  Add sauce to the tofu and veggies and reheat, just until hot.  Serve over rice.

PURPLE BEAN AND TOMATO SALAD (from www.grouprecipes.com)  Serves 1-2
6 oz green or purple beans, chopped into 1-inch pieces
3 Tbsp hummus
1 tsp lemon juice
1/4 tsp oregano
1-2 sprigs parsley, minced
3 oz Romaine lettuce, shredded
1 plum tomato, halved lengthwise and sliced thinly
Fresh ground black pepper, to taste
	Steam the bean pieces 4 minutes over boiling water.  Set aside.  In a small bowl, mix together hummus, lemon juice, oregano and parsley.  Set aside.  Place lettuce in a salad bowl.  Top with tomato slices and warm, steamed beans.  Season with pepper.  Pour hummus mixture overtop of everything, toss lightly to coat.  Serve immediately.

ROSEMARY LEMONADE (from Farmer John’s Cookbook by John Peterson)  Serves 2-4
4 cups water
6 sprigs (each about 5-inches long) fresh rosemary or sage 
3/4 cup sugar (or more, to taste)
1/2 cup freshly squeezed lemon juice (about 3 large lemons)
	Bring the water to a boil in a medium pot, and then reduce the heat so that the water barely simmers.  Add the rosemary sprigs; cover and steep the rosemary for 45 minutes.  Remove the pot from heat and remove the rosemary sprigs.  (If necessary, strain the mixture to remove loose leaves.)  Add the sugar; stir until dissolved.  Set aside to cool.  Put the lemon juice into a large plastic or glass container and add the cooled rosemary syrup; stir until well combined.  Taste the lemonade and sweeten it with additional sugar if desired.  Refrigerate until cold.  For an extra summery kick, garnish each serving with a sprig of fresh lemon balm or mint.