2020: Week 3, June 7-13

Tantre Farm CSA Newsletter
WEEK #3
June 7-13, 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.                                             

    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, you can find all past newsletters on our website under the NEWSLETTERS tab.

THIS WEEK’S SHARE

ARUGULA: an aromatic, bright green, salad green with a peppery mustard flavor; rich in iron and vitamins A and C.
-How to use: add to salads, soups, and sautéed vegetable dishes.
-How to store: very perishable, so use up quickly; store in plastic bag in refrigerator for up to 5 days.

ASPARAGUS:  You will receive green or purple spears; 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.

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.
-How to use: use raw, saute, bake, or braised; common in stir-fries and main ingredient in traditional kimchi; also eaten raw as a wrap for pork or oysters; the outer, tougher leaves are used in soups.
-How to store: refrigerate, tightly wrapped, up to 5 days.

LEEKS: These are young plants with green leaves and white to pale green stems varying in size. The leaves and stems are full of mild-tasting onion flavor, so tender and flavorful from salads to cooking.
Cooking tip: slit from top to bottom and wash thoroughly with root facing up to remove all of the dirt trapped between the leaf layers.
-How to use: white and lower part of greens can be cooked whole, chopped in slices and substituted for onions; delicious raw in salads or cooked in soups, quiches, casseroles, stews, stocks, or stir-fries.
-How to store: refrigerate unwashed for 2 weeks in plastic bag.

LETTUCE: rich in calcium, iron, and vitamins A and C; you will receive at least 2 varieties: Red and/or Green Leaf.
-How to use: raw in salads or (believe it or not!) use in soups.
-How to store: refrigerate in plastic bag for 3-5 days.

MUSHROOMS (Oyster): **These bags of mushrooms are only for WEDNESDAY CSA members this week, since FRI/SAT CSA MEMBERS received a surprise bag 2 weeks ago, when we had a sudden, unexpected flush of mushrooms with Week 1 share. These white, golden, or gray oyster-shaped caps have a mild, anise, earthy odor.
-How to use: brush off dirt to clean or wipe with damp cloth, do not wash or submerge in water; good grilled, sauteed, steamed, in soups, and in sandwiches.
-How to store: place in paper bag or wax bag and keep in refrigerator for up to 5-7 days.

PEA SHOOTS:  You will receive pea shoots (which are extremely high in vitamins A & C and calcium) from Garden Works Organic Farm.  They are a certified organic 4.5 acre truck garden and greenhouse farm in Ann Arbor operating year-round with several types of heirloom vegetables, and wheatgrass, sunflower shoots and other microgreens available throughout the year.  Visit Rob MacKercher at the Ann Arbor Farmers Market year round or contact gardenworksorganic@gmail.com for more information.
-How to use: use as a salad, blended with chopped radishes, turnips, and cabbage, excellent garnish as a soup, so yummy and tender!
-How to store: store in the refrigerator for up to a week.

RADISHES: You will receive 2 of the following radishes –  Pink Beauty (pink-colored root with mild, spicy flavor) or Cherriette (smooth, bright red roots with short green, edible tops and a sweet/mildly hot taste) or Bacchus (stunning, purple, round radish with white inner flesh. Very good flavor and not too hot).
-How to use: raw, roasted, used in soups, sliced in salads, sandwiches, or stir-fries, grated in slaws; radish greens are delicious in soups or stir-fries and are an excellent source of vitamins.
-How to store: refrigerate in plastic bag/damp towel for 1-2 weeks.

SPINACH:  crisp, dark green leaf; best eaten raw or with minimal cooking to obtain the beneficial chlorophyll,  rich in of vitamin K, vitamin A, manganese, folate, magnesium, iron and a plethora of other nutrients and antioxidants.  
-How to use: delicious flavor when juiced, toss in fresh salad, add to sandwiches, saute, steam, braise, or add to crepes, quiche, lasagna, and soups.
-How to store: refrigerate with a damp towel/bag for up to 1 week.

WHITE HAKUREI TURNIPS and GREENS: a 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 delicious raw!) and greens are edible!  
-How to use: greens good in salads and soups and can be steamed or sauteed with leeks; roots 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.

ANNOUNCEMENTS

1. MASKS & GLOVES: We recommend that all come to each distribution site with a mask and gloves to pick up your shares.  We will have hand sanitizer at most sites as well.  Please let our volunteers know if you need help.

2. FAMILY FARM HIKE on FRIDAY, June 26, at 4 PM: Come join us for a guided monthly exploratory walk around Tantre Farm with CSA member, Alisse Portnoy, who teaches at the University of Michigan. She and her daughter are in their eleventh year of once-a-week, long visits to the farm. They look forward to sharing some of its treasures and treasure spots with you.   We’ll use all our senses and appropriate social distancing as we take an approx. 45-60 minute hike. Please bring your own mask for use indoors in case you need to use the restroom.  Meet at the picnic tables behind the Main House at 4 pm.

3. 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 in supplementing your share with more veggies and other locally produced and sourced value-added products, please go to our website to sign up every Sunday – 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!

4. TANTRE FARM PLANT WALK ON SUNDAY, JUNE 28, from 1:00 – 3:00 pm:  We are offering a leisurely plant walk at Tantre Farm with the guidance of our local foraging expert, Rachel Mifsud. Plant walks are excellent learning opportunities for those with beginning to intermediate foraging skills, and for anyone wishing to increase their knowledge of the local flora. Class is limited to 8 participants so that social distance can be maintained while still allowing everyone to see and hear clearly. The cost is $25 with limited spaces, and you must register ahead of time at https://willforageforfood.square.site/

5. ZOOM WALKS: These walks take place in a variety of locations in central and southern Michigan. During the walk, Rachel will show you around 15 plants and talk about ID, harvest, use, and preservation of those plants. To participate, you must have Zoom installed on your device. Then you simply copy/paste the link and password shown below for the date you want to attend, and log on at 2 pm that day. Please mute your microphone when you come on so that background noise is not distracting to other students. All walks will be live from 2-3 pm and are donation-based.  You are not required to pay to participate, but it is appreciated when you can.  The first one is June 10: https://us02web.zoom.us/j/86926811587?pwd=TFhUTWVsMjJlYnZxWWZCRGltc2RiQT09 PW: 968077. More dates will be shared in upcoming newsletters or you can visit the website: https://willforageforfood.square.site/

6. 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 or any other time, please come join us.  Please contact us any day of the week or evenings until dark. Thanks for volunteering!

7. PICK UP TIMES & LOCATIONS REMINDER: **Volunteers will be at each site during designated times below, so if you need to come at a different time, please feel free to bring gloves and your own pen to check off your name.
*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) —10 AM to 5 PM (JESSICA for check-in from 10 AM – 12 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)

THE FORCE OF THE FLEA BEETLE
by Andy and Richard    

    The flea beetle is a highly skilled jumper, but equally adept at targeting the tender leaves of many vegetables such as arugula, cabbage, radishes, and turnips in your CSA box this week, the bok choy in last week’s share, and the kale in next week’s share.  Sometimes we are able to prevent the flea beetles’ voracious appetite with row cover or fleece covering the crop, but every so often they outwit us and get to the plants before we can protect them. Although these pests leave pepper shot-like holes after feasting, they do not destroy the flavor, texture, or nutritional value of these delicious greens. So, please enjoy your food, especially after sharing it with our tiny flea beetle friends!!

RECIPES

RADISH TOP PESTO (adapted www.Fromachefskitchen.com)
4 cups radish tops (can be mixed with turnip greens, arugula), washed and dried
3 cloves garlic, finely chopped
Juice of 1/2 a lemon
1/2 cup pine nuts, lightly toasted in a cast iron pan
1/2 cup freshly grated Parmesan cheese
1/3 cup extra-virgin olive oil plus more as needed
salt and freshly ground black pepper, to taste

    Put first 6 ingredients in a food processor and puree until whipped and smooth, adding more oil, if needed. (If you don’t have a food processor, an immersion blender, a blender, or even a mortar & pestle will do the trick.).  Add salt/pepper to your own taste. Put this pesto on pasta, bread, sandwiches, etc.  Great way to store excess greens in frozen patties or ice cube trays for the winter!!

NAPA CABBAGE SALAD (by Carol from www.allrecipes.com)  Serves 6
1 head Napa cabbage
1 bunch minced green onions (or 1 bunch leeks)
1/3 cup butter
1 (3 oz) package ramen noodles, broken
2 Tbsp sesame seeds
1 cup slivered almonds
1/4 cup cider vinegar
3/4 cup vegetable oil
1/2 cup white sugar
2 Tbsp soy sauce

    Finely shred the head of cabbage; do not chop.  Combine the green onions and cabbage in a large bowl, cover and refrigerate until ready to serve.  Preheat oven to 350 degrees.  Make the crunchies: melt the butter in a pot.  Mix the ramen noodles, sesame seeds and almonds into the pot with the melted butter.  Spoon the mixture onto a baking sheet and bake the crunchies in the preheated 350 degrees oven, turning often to make sure they do not burn.  When they are browned remove them from the oven.  Make the dressing: in a small saucepan, heat vinegar, oil, sugar, and soy sauce.  Bring the mixture to a boil, let boil for 1 minute.  Remove the pan from heat and let cool.  Combine dressing, crunchies, and cabbage immediately before serving.  Serve right away or the crunchies will get soggy.