THIS WEEK’S SHARE

ITALIAN BASIL or LEMON BASIL: You will receive either Prospera Italian Large Leaf Basil (sweet aroma with notes of anise in its green leaves; traditionally used in pesto, tomato sauces, pesto, and salad dressings; originally from India where it was traded in ancient times via the spice routes) OR Lemon Basil (narrow, ovate, light green leaves producing lemon scent or strong citrus flavor; use fresh or dried in vinegars, fish, chicken, vegetables and soups; common herb found within Thai, Laotian, Indonesian and several Middle Eastern region cuisines; excellent informational link for lemon basil: http://www.specialtyproduce.com/produce/Lemon_Basil_152.php ).

-How to store: store herbs upright with cut stems in 1 or 2 inches of water on your counter or table top. This herb does not store well in a refrigerator, since it does not like cold temperatures.

CANTALOUPE OR WATERMELON: You will receive either Sugar Cube Cantaloupe (personal-size with intensely sweet flavor; heavily netted 2–2 1/2 lb. fruits (just a bit bigger than a softball) with deep-orange, aromatic flesh perfect for single servings. A scoop of vanilla bean ice cream dropped in the seed cavity makes a delicious summer treat!) OR Dark Belle Watermelon (dark-green skin, bright-red flesh, oblong 5-7 lb. fruit with thin rind, and very sweet flavor).

-How to use: slice, dice and serve as drinks, salads, or salsa.

-How to store: if melon seems not quite ripe, store at room temperature until sweet smell is coming from the soft, stem end; then store in the refrigerator.

KALE: You will receive either Lacinato Kale (also called “dinosaur kale, tuscano, or black kale”; dark green, noncurled, blistered leaves, but heavily savoyed; have a sweet, mild, cabbage flavor and are interchangeable with broccoli, mustard greens, and other hearty greens in recipes) OR Green Curly Kale (well-ruffled, curly green leaves on green stems; this variety makes a good, roasted “kale chip”)

-How to use: for salads, soups, and light cooking.

-How to store: keep in plastic bag or damp towel in refrigerator for up to 1 week.

RED or WHITE BUNCHING ONIONS: young shoots of red or white bulb onions with long green stalks and milder tasting than large bulb onions; full of great fiber and antioxidants, high in potassium and source of vitamins C and B-6.

-How to use: the bulb, flowers, and green leaves are edible; can be cooked, grilled, roasted whole as a vegetable; chopped in salads, soups, and other dishes for flavor.

-How to store: refrigerate in damp towel/plastic bag for 2-5 days.

RED or YELLOW BULB ONIONS: You will receive Redwing (the ultimate red storage onion; globe-shaped bulbs are 3–4 inches across, moderately pungent, very firm) OR Patterson (medium-large, blocky bulbs with dark yellow skin and thin necks; excellent storage onion).

-How to use: can be grilled, roasted, sauteed, or chopped in salads, soups, and other dishes for flavor

-How to store: wrap in damp towel or plastic bag in fridge for 2-7 days.

GREEN or RED BELL PEPPERS: medium-sized green-to-red bell pepper with fruity, sweet flavor; excellent source of vitamin C, fair amount of vitamin A, and some calcium, phosphorus, iron, thiamin, riboflavin, and niacin.

-How to use: eat raw for best nutrient retention; 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.

CAROLA & RED NORLAND POTATOES: You will receive both Carola (yellow potato from Germany; smooth, creamy texture that is good for baking or frying) AND Red Norland (smooth, red skin and white flesh; great baked, boiled, or roasted).

-How to use: good roasted, baked, boiled, mashed, or in salads; mix both colors into one dish

-How to store: keep unwashed in cool, dark place in paper bag.

ACORN or SPAGHETTI SQUASH: You will receive either Acorn Squash (small, green ribbed squash with pale yellow flesh; great stuffed with rice, breading, or soups) OR Spaghetti Squash (3-5 pounds, pale yellow, oblong, smooth, medium size, only mildly sweet with “spaghetti” (stringy) flesh; bake like squash or boil and fork out the flesh, topping the “spaghetti” flesh with your favorite sauce; mild, slightly sweet, nutty flavor and is a nutritious, low-carb, and low-calorie alternative to traditional pasta).

-How to use: can be baked, microwaved, or roasted, or use as a side dish, a base for sauces, or even as a stuffed “boat”

-How to store: store uncooked whole in a cool, dry, dark place at 50-60°F (10-15°C) for about 2 to 3 months

TOMATOES: You will receive any of the following: Granadero (bright red, 4-5 oz plum tomatoes with very good flavor; thick-walled fruit are good for fresh tomato sauces, salsas, and salads), Cherry Tomato Mix (may include a colorful variety of Sungold, Sungreen, Sakura, Indigo Cherry) or Verona (similar to Juliet, but with even tastier, somewhat plumper, deep red “cocktail plum” fruits; good in sauces and in salads) or Heirloom Tomato –Brandywine (large, heirloom, beefsteak tomato–often over 1 lb–with a deep pink skin and smooth red flesh).

-How to use: saute, bake, broil, or grill; eat raw in salads or add to soups, stews, or sauces.

-How to store: keep at room temperature for up to 1 week or less.

ANNOUNCEMENTS

1. SUSTAINABILI-TEA COMMUNITY TABLE AT THE FOOD HUB with DEB LENTZ from TANTRE FARM ON WED. SEPT. 3 from 5 -6 PM: Iced Tea and mug are provided for a suggested donation of $5 or more. Please feel free to bring your own mug and favorite tea. We’ll gather to sip, share stories, and hear what others in the community are up to. Each week features a special host and theme to spark conversation, but you’re welcome to bring any topic to the table related to food, sustainability, or community life. Join us this Wednesday with Deb Lentz from Tantre Farm. She will speak about Tantre CSA shares and the upcoming Extended Fall CSA share. Also, she will provide insights on Tantre Farm and the importance of local, ecologically grown produce. Very good for folks who have always wanted to get a farm share but have not as of yet, so send your neighbors or friends. Join us next Wednesday, Sept. 10 for another Community Tea event with Trenton Von Klinger of PlantWise for expert tips and engaging discussions on landscaping with native plants. Learn how to start and maintain your native garden. All attendees will go home with a free native plant seedling!

2. STILL SPACE!  TOMATO PRESERVING WORKSHOP at Tantre Farm on Sunday, Sept. 7 from 1 to 4 PM:  Long-time CSA Member, Jessica Read, will teach mostly how to can tomatoes, but also some information will be on dehydrating and freezing them. There will be active participation and “take-home” samples for those attending. This is a great beginner and reminder class! Plan on bringing a Quart Size Canning Jar. Please register by email with Subject Line as TOMATO WORKSHOP and add your Name, Phone Number, and E-mail Address in the body of the email to us. There will be a small $5 fee for materials, and $1 extra if you don’t bring a canning jar. Bulk tomatoes will be available for you to buy. This is a great time for canning, freezing, or dehydrating!

3. FALL PLANT & MUSHROOM FORAGING WALK ON SATURDAY, SEPTEMBER 27, from 12 – 2 PM:  We are hosting a leisurely plant walk at Tantre Farm with our local foraging expert, Rachel Mifsud from Will Forage For Food. Plant walks are excellent learning opportunities for those with beginning to intermediate foraging skills and for anyone wanting to learn more about their local flora. Our discussion will include information about identification, methods of harvest, preparation, and use of around 20-25 edible plants and mushrooms to focus on. Kids under 12 are free with paid adult. You may want to bring a notebook, camera, and water. Unlimited class size, drop ins are welcome, and cost is $25. To register ahead of time or find more information, just go to her website at https://www.willforageforfood.com/store/p/plant-and-mushroom-walk .

4. VOLUNTEERS NEEDED FOR WEEDING IN THE FLOWER GARDEN!!  Unfortunately the weeds have overtaken the u-pick flower garden, and we can not open it this year without some extra hands. It would be great if you had some extra time (even if it’s just for 15 minutes or an hour). We definitely could use the help. You even can go home with a bouquet of flowers that are already blooming! Please send us an email with SAVE THE FLOWERS in the Subject Line and set up a time to come any day of the week or evenings until dark. You can also text Deb at the last minute at 734-385-6748, and she will gratefully give you instructions on what to do! Thank you to those of you who have helped out so far. Every little bit helps a lot.

5. WANTED: TOMATO PICKERS!!  Is there anyone interested in helping us pick tomatoes any weekday morning for the next few weeks, but especially on Monday, Tuesday, Thursday, OR Friday mornings anytime between 7 AM and 11 AM. We will even feed you a homemade, farm-cooked lunch. We are a little short-handed, so please contact us with an email to info@tantrefarm.com with TOMATO PICKER in the Subject Line. Thanks to those who have shown up so far to help. We can always use the extra hands!!

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6. RETURN BOXES AND DONATE “GROCERY” BAGS:  We are missing many share boxes, so before we have to order more boxes, we ask you to return your boxes this week, so we can reuse them. We also could use some grocery bags whether plastic or paper for members to use at various distribution sites. Please DO NOT give us your clothing bags or pieces of plastic of all different sizes, since we are not a recycling facility, and can not use those for sending produce home with members.

7. EXTENDED FALL CSA REGISTRATION COMING SOON!  Some of you have inquired about our Fall CSA’s. Our 4-week Extended Fall CSA will start the week of Sept. 28 – Oct. 4 and end the week of October 19 -25 for $160. Later this week or this coming weekend, you will receive a separate email announcing when registration is open, so you will not miss it. You can always look up general details on our website about each of our CSA programs. Our Thanksgiving CSA share registration will begin sometime in October. Thank you for your patience, while we work out a few more logistics!

8. HONEYBEE U-PICK is OPEN ONLY ON SATURDAY MORNINGS:  We are open this week from 8 AM until 12 PM on Saturday mornings at 5700 Scio Church Road on the corner of Zeeb Rd. and Scio Church Rd. in Ann Arbor. We will have a wide variety of TANTRE PRODUCE at our farm stand for purchase as well as local HONEY and EGGS on Saturdays. It may not be a good year for preserving raspberries. However, we have mowed some paths through the raspberry patch, and there are some raspberries ready for picking, so if you are a true raspberry lover then we recommend bringing pants, long sleeves, closed toe shoes, and just give it a try! Check our website for updates. Sign up to be on our mailing list, so you know times, prices, weather-related closings, etc. here: https://www.tantrefarm.com/honey-bee .

9. DO YOU LIKE TO WORK “OUTSIDE”? TANTRE FARM IS HIRING!  Many of our college and high school students are going back to school soon, so we are looking for part-time and full-time workers who are interested in getting their hands dirty and enjoy healthy, hearty, hard work. We provide home-cooked lunches every day with food from the farm. Please email us or fill out an application from our website at https://www.tantrefarm.com/internships/

10. PICK UP TIMES & LOCATIONS REMINDER:

*Ann Arbor Farmers’ Market (Wed.)—7 AM to 12 PM (TANTRE STAFF there the whole time)

*MOVE Fitness & Wellness Studio (Wed)—8 AM to 9:30 AM (SARA there the whole time)

*Farm (Wed.)—10 AM to 7 PM (TANTRE STAFF there the whole time with some self check-in)

*Washtenaw Food Hub (Wed.) –4 PM to 7 PM (Come inside the new Sunflower Farm Market to pick up your share. STAFF there the whole time)

*Pure Pastures (Wed.) —9 AM to 11 AM (JESSICA there most of the time)

*Farm (Fri.)—2 PM to 7 PM (TANTRE STAFF there the whole time with some self check-in)

*Ann Arbor Farmers Market (Sat.) —7 AM to 12 PM (SHANNON there the whole time)

*Washtenaw Food Hub (Sat.)—9 AM to 5 PM (Come inside the new Sunflower Farm Market to pick up your share. STAFF there the whole time)

*Chelsea Farmers’ Market (Sat.)—8 AM to 12 PM (DEB there the whole time)

*Argus-Packard (Sat) — 9 AM to 3 PM (STAFF there the whole time)

*RoosRoast-Rosewood (Sat)–9 AM to 11 AM (LIZ there the whole time)

*HoneyBee U-pick (Sat)–8 AM to 12 PM (TANTRE STAFF there the whole time)

BASIL: MORE THAN JUST A CULINARY HERB

Basil’s origin is in India and Southeast Asia, and it has a long, rich history spanning different cultures and regions. From India, it spread through ancient trade routes to Egypt, Greece, and Rome, where it was used in rituals and valued for its medicinal and aromatic properties. Now it is known worldwide and used in many cuisines. Its flavor and scent are highly fragrant, often described as a sweet, fresh, licorice or anise-like aroma, with variations like citrus, clove, or cinnamon depending on the specific variety. It has been used to make royal unguents, perfumes, and medicines. A tea can be made to settle the nerves and aids with indigestion. Medicinally, it is used to stimulate perspiration for the treatment of colds, flu, and fevers.

Fresh basil was also worn throughout the day to help protect, inspire, and elevate the self-esteem of the person who wore it. It protects against contagious diseases and negative influences and is burned as incense and as a disinfectant. The French have used basil to repel mosquitoes and flies, which is why pots of it may be found at sidewalk restaurants in France.

Basil’s most popular use though is as a culinary herb. It is more commonly known for its primary role in tomato sauces, pesto, and salad dressings. It is also popular in Mediterranean dishes and Thai curries. It partners well with almost any summer vegetable, but especially tomatoes, eggplant, peppers, green beans, and summer squash.

Fresh basil deteriorates quickly, especially when refrigerated. It is a warm-weather crop and is sensitive to cold temperatures. If leaves are wrapped in a dry towel and kept in an airtight container, it can be kept at about 50 degrees for a few days before leaves start blackening. We recommend storing it with the stems in a jar of water on your counter, changing the water every few days to retain its freshness for a week or longer, and no long term refrigeration. You may also freeze fresh leaves in a plastic zip-lock bag, if you don’t mind the darkened color. This is very easy; just wash leaves, spin dry, place in Ziploc bag, remove air, seal, and freeze. Basil can also be dried by hanging in a dry, warm, well-ventilated place for about 2 weeks. If you would like to retain some of the green color, it needs to be dried quickly in a dehydrator or in the oven at its lowest setting with door ajar. The leaves can be separated before drying and stirred often. Remove dried leaves and store in a sealed glass jar away from light and heat.

Some people make pesto from the basil leaves and freeze it in ice cube trays or drop on cookie trays like “drop cookies”; then bag it when frozen to be used as needed. Others just mix chopped basil with olive oil or water and freeze in ice cube trays. Remove frozen herb cubes and place in freezer bag. One frozen cube is equivalent to 1 tablespoon fresh or about 1 teaspoon of dried herb, which flavors vegetables, meats, stews, and soups all winter long. Enjoy the aroma of summer!

RECIPES

**Keep in mind a very easy way to find recipe ideas for almost any combination of share box ingredients is to type the items into your preferred “search bar” with the word “recipes” at the end, and many recipe ideas will pop up. Have fun searching!

ROASTED PEPPERS STUFFED WITH CHERRY TOMATOES, ONION, AND BASIL

4 bell peppers

1 pint cherry tomatoes

1 medium onion

1 cup packed fresh basil leaves

3 garlic cloves, finely chopped

3 Tbsp olive oil

Salt and pepper, to taste

Goat cheese (or your favorite cheese), grated

Preheat oven to 425 degrees and lightly oil a shallow baking pan. Halve peppers lengthwise and discard seeds and ribs. Arrange peppers, cut sides up, in baking pan and lightly oil cut edges and stems. Quarter tomatoes and chop onion and basil. In a bowl toss chopped garlic, onion, basil, tomatoes, 2 tablespoons oil, salt and pepper to taste. Divide mixture among peppers and roast in upper third of oven until peppers are tender, about 20 minutes. Top with cheese.

LEMON BASIL TIPS: Chop lemon basil and puree with fresh blueberries and water, then serve as a cold soup. Blend fresh lemon basil with cream, then warm and serve over pasta. Add chopped fresh lemon basil to lemon cookie dough. Puree lemon basil leaves with 1/4 cup water, then mix with sweetened yogurt and freeze and serve frozen yogurt with grilled nectarines. Make lemon pesto by using any pesto recipe.

WATERMELON, CANTALOUPE AND RED PEPPER SALSA (from Capay Organic Farm CSA “Farm Fresh To You” website) Makes about 4 cups

1 lb piece watermelon

1 lb piece cantaloupe

1/2 red bell pepper

1/2 small sweet onion

1 Tbsp fresh lime juice

1/3 cup packed fresh cilantro sprigs

1/2 fresh jalapeno chile

2 Tbsp chopped fresh mint leaves (substitute fresh basil leaves)

Remove rinds and seeds from melons and cut fruit into 1/4-inch dice. Cut bell pepper into 1/4-inch dice. Finely chop onion and cilantro and, wearing rubber gloves, finely chop jalapeno with seeds. In a bowl toss together all ingredients and season with salt. Salsa may be made 4 hours ahead and chilled, covered.

AUTUMN MINESTRONE (from Moosewood Restaurant Daily Special by the Moosewood Collective) Serves 6-8.

2 Tbsp vegetable oil

1 cup chopped onions

2 garlic cloves, minced or pressed

2 1/2 cups peeled and cubed winter squash (such as acorn, delicata, or kabocha)

2 celery stalks, diced

1/2 cup peeled and diced carrots

2 1/2 cups cubed potatoes

1 tsp dried oregano

2 tsp salt

1/2 tsp black pepper

6 cups water

4 cups chopped kale

1 1/2 cup cooked (or 15 oz can) cannellini beans

Warm the oil in a large soup pot on medium heat. Add the onions and garlic, and saute for 5 minutes. Add the squash, celery, carrots, potatoes, oregano, salt, pepper, and water; cook for 10 minutes or until potatoes are almost done. Add the kale and beans (drained) and simmer for another 5-7 minutes, until the kale is tender and the beans are hot.

ROASTED WINTER SQUASH WITH BASIL (from https://www.christinacooks.com/recipes/roasted-winter-squash-basil)

3 cups ½-inch cubes winter squash (acorn squash-cubed or spaghetti squash-shredded)

1 yellow onion, cut into ½-inch dice

2 teaspoons avocado oil

2 teaspoons organic soy sauce

Grated zest of 1 orange

1 teaspoon brown rice syrup

4 to 5 sprigs fresh basil, leaves removed, shredded

Preheat oven to 375F. Place squash and onion in a mixing bowl. Whisk together oil, soy sauce, orange zest and rice syrup in a small bowl until smooth. Toss with vegetables to coat. Arrange vegetables in a shallow baking dish, avoiding overlap. Cover tightly and bake for 45 minutes. Remove cover and return vegetables to the oven and bake for about 15 minutes, until lightly browned on the edges. Remove from oven and toss shredded basil gently into the vegetables, taking care not to break them too much. Transfer to a serving bowl and serve hot.

THIS WEEK’S SHARE

ARUGULA or RED MUSTARD GREENS: You will receive a small bunch of Arugula (an aromatic, bright green, salad green with a peppery mustard flavor; rich in iron and vitamins A and C) or Red Giant (broadleaf mustard has purple-tinted leaves with gently scalloped margins; which are succulent and tender when young with a moderate peppery note and subtle nutty finish; as they mature, flavors sharpen and become more robust with notes of pepper, garlic, & mustard).

-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.

GREEN or PURPLE BEANS: You will receive Jade (long, slender, deep green, filet bean) or Velour (“extra-fine”, straight, slender, bright purple pods; turns green upon cooking).

-How to use: raw in salads, steamed, sautéed, stir-fried, etc.

-How to store: refrigerate in plastic bag for up to 1 week.

ORANGE CARROTS (Sugarsnax): smooth, uniform, 9-inch tapered roots that are tender and sweet and with no greens this week.

-How to use: can be used raw as carrot sticks, grated in salads or juiced; steamed or sauteed, in stews, soups, casseroles, or stir-fries.

-How to store: refrigerate roots in plastic bag for up to 2 weeks

GREEN or RED CURLY KALE: You will receive Green Curly (well-ruffled, curly green leaves on green stems; this variety makes a good, roasted “kale chip” and kale salad or Red Curly (well ruffled red or green leaves with red stems; gets redder and sweeter after a frost).

-How to use: Boil or steam until color brightens; great in omelets, quiches, lasagna, casseroles, soups, stews, salads, and smoothies.

-How to store: keep in plastic bag or damp towel in refrigerator for up to 1-2 weeks.

RED LETTUCE or WILDFIRE LETTUCE MIX: You will receive either Cherokee (a red Summer Crisp with medium-sized, red heads with thick, crisp leaves that have dark red color with good flavor) OR Wildfire Lettuce Mix (a beautiful bag of dark reds and vibrant greens including Green and Red Oakleaf, Green and Red Romaine, and Redleaf lettuces; your lettuce has been rinsed once).

-How to use: good in salads and sandwiches or (believe it or not!) use in soups.

-How to store: refrigerate in plastic bag for 3-5 days.

RED BUNCHING ONIONS: young shoots of red bulb onions with long green stalks and milder tasting than large bulb onions; full of great fiber and antioxidants, high in potassium and source of vitamins C and B-6.

-How to use: the bulb, flowers, and green leaves are edible; can be cooked, grilled, roasted whole as a vegetable; chopped in salads, soups, and other dishes for flavor.

-How to store: refrigerate in damp towel/plastic bag for 2-5 days.

SWEET SPANISH ONIONS or YELLOW STORAGE ONION: You will receive either Sweet Spanish (a sweet, mild flavored onion with a yellow skin) or Olympic (a yellow-skinned, globe-shaped bulb; excellent storage onion). NOTE: You may discover that our sweet onions have some soft spots on the top or mid section of the bulb. You can actually cut that out and save most of the onion. The best thing to do is chop up the whole onion after cutting off the bad parts, and toss the rest of the onion that you are not using into freezer bags. Such a great way to preserve onions for a quick way to get a meal ready with onions ready to go!

-How to use: can be grilled or roasted whole as a vegetable or chopped in salads, soups, and other dishes for flavor

-How to store: wrap in damp towel or plastic bag in fridge for 2-7 days.

PEACHES (Red Haven): an early, rosy-orange skinned peach with firm, creamy yellow flesh; mature peaches will continue to ripen after they are picked, since we pick them firm to prevent spoilage. Keep in mind these are organic peaches, so some may not be in pristine shape, since they have never been sprayed.

-How to use: great as a fresh snack, desserts, juiced, or preserved by freezing (just cut in pieces and throw it into a freezer bag), and dehydrating (excellent, concentrated sweet flavor cut into thin slices and dehydrated for several hours).

-How to store: if the fruit is firm and not quite ready, just set them on your kitchen counter in the sun or in a paper bag to ripen more quickly; the less the fruit is touching each other or at least not too many on top of each other, the longer they will last.

BLUE OR RED POTATOES: You will receive either Red Norland (smooth, red skin and white flesh; great baked, boiled, or roasted) or Adirondack Blue (round to oblong, slightly flattened tubers have glistening blue skin enclosing deep blue flesh; moist, flavorful flesh is superb for mashing or salads) *Interesting note: Most blue fleshed cultivars contain 90 times more antioxidants than white tubers, and the antioxidants in potato tubers are enhanced by cooking them.

-How to use: good boiled or pan-roasted, baked, sauteed, or boiled for potato salads

-How to store:  keep unwashed in cool, dark place in paper bag

RADISHES (Pink Beauty): pink-colored root with mild, spicy flavor; Excellent source of vitamins A, C, and the B’s!

-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

-How to store: refrigerate in plastic bag/damp towel for 1-2 weeks.

TOMATOES: You will receive any of the following: Sun Gold Cherry (exceptionally sweet, bright tangerine-orange cherry tomato; less acidic than the red cherry tomato, Cherry Mix (may include a colorful variety of Sungold, Sungreen, Sakura, Indigo Cherry), Verona (similar to Juliet, but with even tastier, somewhat plumper, deep red “cocktail plum” fruits; good in sauces and in salads), AND Heirloom Tomato –Brandywine (large, heirloom, beefsteak tomato–often over 1 lb–with a deep pink skin and smooth red flesh).

-How to use: saute, bake, broil, or grill; eat raw in salads or add to soups, stews, or sauces.

-How to store: keep at room temperature for up to 1 week or less.

ANNOUNCEMENTS

1. SUSTAINABILI-TEA TABLE AT THE WASHTENAW FOOD HUB ON WED. AUGUST 20 from 5 to 6 PM: Iced Tea and mug are provided for a suggested donation of $5 or more. Please feel free to bring your own mug and favorite tea. We’ll gather to sip, share stories, and hear what others in the community are up to. Each week features a special host and theme to spark conversation, but you’re welcome to bring any topic to the table related to food, sustainability, or community life. Join us this Wednesday, August 20 for another Community Tea event! Rachel Kanaan will be making Tepache. Come taste Tepache made from our first Tepache class in July, share stories and samples. Bring ferments to share and sample if you feel called.  Tepache is a  delicious easy-to-make beverage and packed with probiotics and enzymes. We will add few juices from local fruit (some from Tantre Farm) to see some variations. Next week’s Community Tea Time on Aug. 27 will be with Barbara Wilson, who is the cofounder of Mindo Chocolate. You may try all kinds of various chocolate tastings, learn why specific beans matter, hear all about Third Millennium Alliance sustainability and about the Mindo farm in Ecuador.

2. SUMMER FARM HIKE on THIS COMING SUNDAY, August 24 from 11:30 AM to 1:30 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, and her daughter, Jessica. Alisse and Jessica, who are longtime CSA members, look forward to sharing some of its treasures and treasure spots with you. We’ll use all our senses as we take an edible hike, visit the animals, and explore the fields and the mushroom forest. We may even try making some dried flower bouquets! Meet at the picnic tables behind the Main House. Please feel free to come earlier or stay later and bring a picnic meal, which could be supplemented with a few fresh Tantre veggies! Hope to see you at the farm!

3. CHELSEA FARMERS MARKET WILL CLOSE EARLY THIS COMING SAT. AUG. 23: Due to the Chelsea Fair Parade on Saturday at 1 PM, we may pack up early at the market around 11 AM (unless we decide to stay and watch the parade), since Chelsea will close Main St. around 12 or 12:30 PM due to the parade. Please come early to get your share box!

4. VOLUNTEERS FOR WEEDING NEEDED!!  It would be great if you had some extra time to help us in kid garden, the herb garden, or the flowers, –even if it’s just for 10 or 15 minutes before you pick up your box at the farm, come join us. We definitely could use the help!! Please send us an email and set up a time to come any day of the week or evenings until dark. Thank you to those of you who have helped out so far! Every little bit helps a lot!

5. WANTED: TOMATO PICKERS!! Is there anyone interested in helping us pick tomatoes any weekday morning for the next few weeks, but especially on Monday, Tuesday, Thursday, OR Friday mornings anytime between 7 AM and 11 AM. We will even feed you a homemade, farm-cooked lunch. We are a little short-handed, so please contact us with an email to info@tantrefarm.com with TOMATO PICKER in the Subject Line. Thanks to those who have shown up so far to help. We can always use the extra hands!!

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6. SUNFLOWER FARM MARKET EXPANDED HOURS at the WASHTENAW FOOD HUB: We are now open from 9 AM until 5 PM on Saturdays and now Sundays as well! If you pick up at the Washtenaw Food Hub on Saturdays, you may pick up your share anytime between 9 AM and 5 PM.

7. FARMERS MARKETS: If you need to supplement your share with a few extra items, we are set up at the Ann Arbor Farmers Market on Wed. and Sat. starting at 7 AM. We will also be at the Chelsea Farmers Market on Saturdays from 8 AM-1 PM. On top of that, our Sunflower Farm Market at the Washtenaw Food Hub Market is open on Wednesdays and Fridays from 4 to 7 PM and on Saturdays (free coffee and tea!) and Sundays from 9 AM to 5 PM with expanded hours, so please feel free to purchase all your basic local needs and a few extra treats at any of these markets. Finally, we also have a small farm stand at the HoneyBee U-pick (more details below).

8. HONEYBEE U-PICK is OPEN ONLY ON SATURDAY MORNINGS: We are open this week from 8 AM until 12 PM on Saturday mornings at 5700 Scio Church Road on the corner of Zeeb Rd. and Scio Church Rd. in Ann Arbor. We will have a wide variety of TANTRE PRODUCE at our farm stand for purchase as well as local HONEY and EGGS on Saturdays. The raspberries are not very productive this season and the thistles have overtaken some of the patch, so it may not be a good year for preserving. However, we have mowed some paths through and there are a few raspberries ready for picking, so if you are a true raspberry lover then we recommend bringing pants, long sleeves, closed toe shoes, and just give it a try! Check our website for updates. Sign up to be on our mailing list, so you know times, prices, weather-related closings, etc. here: https://www.tantrefarm.com/honey-bee .

9. DO YOU LIKE TO WORK “OUTSIDE”? TANTRE FARM IS HIRING! Many of our college and high school students are going back to school soon, so we are looking for part-time and full-time workers who are interested in getting their hands dirty and enjoy healthy, hearty, hard work. We provide home-cooked lunches every day with food from the farm. Please email us or fill out an application from our website at https://www.tantrefarm.com/internships/

10. PICK UP TIMES & LOCATIONS REMINDER:

*Ann Arbor Farmers’ Market (Wed.)—7 AM to 12 PM (TANTRE STAFF there the whole time)

*MOVE Fitness & Wellness Studio (Wed)—8 AM to 9:30 AM (SARA there the whole time)

*Farm (Wed.)—10 AM to 7 PM (TANTRE STAFF there the whole time with some self check-in)

*Washtenaw Food Hub (Wed.) –4 PM to 7 PM (Come inside the new Sunflower Farm Market to pick up your share. STAFF there the whole time)

*Pure Pastures (Wed.) —9 AM to 11 AM (JESSICA there most of the time)

*Farm (Fri.)—2 PM to 7 PM (TANTRE STAFF there the whole time with some self check-in)

*Ann Arbor Farmers Market (Sat.) —7 AM to 12 PM (SHANNON there the whole time)

*Washtenaw Food Hub (Sat.)—9 AM to 5 PM (Come inside the new Sunflower Farm Market to pick up your share. STAFF there the whole time)

*Chelsea Farmers’ Market (Sat.)—8 AM to 12 PM (DEB there the whole time)

*Argus-Packard (Sat) — 9 AM to 3 PM (STAFF there the whole time)

*RoosRoast-Rosewood (Sat)–9 AM to 11 AM (LIZ there the whole time)

*HoneyBee U-pick (Sat)–8 AM to 12 PM (TANTRE STAFF there the whole time)

RECIPES

**Keep in mind a very easy way to find recipe ideas for almost any combination of share box ingredients is to type the items into your preferred “search bar” with the word “recipes” at the end, and many recipe ideas will pop up. Have fun searching!

COLD CREAM OF TOMATO AND PEACH SOUP

1 onion, chopped

2 Tbsp butter

2 lbs tomatoes, chopped

1/2 lb peaches, chopped and peeled

1/2 cup cream (optional)

Tarragon for garnishing

Cook onion in butter for 5 minutes. Add tomatoes and peaches. Simmer until the tomatoes break up. Add cream (optional, but good), puree and chill. Garnish with chopped tarragon.

RADISH AND CARROT BHARTA RECIPE (from Indian Vegetarian Cooking; contributed by Lisa Putman, CSA member) Serves 4

1/2 lb carrots, julienned

1 lb radishes, julienned

2 Tbsp ghee (or vegetable oil)

1/2-inch ginger, finely chopped

1 medium onion, finely chopped

1 tsp salt

*1 tsp Garam Masala (see recipe below)*

1/2 tsp paprika (or cayenne or green chilies to taste)

2 small tomatoes, chopped

Julienne or shred the carrots and radishes. Steam (or boil in minimum water) until soft. May be mashed or pureed at this point, but I prefer to just leave them as they are. Heat ghee and saute ginger and onion until soft. Add the vegetables and the rest of the ingredients. Mix well and cook until nearly all the juice is gone.

Note: This makes up incredibly quickly using a food processor. It also freezes well. If it seems too “radishy”, reduce them to 1/2 pound, which is what the original recipe called for.

*GARAM MASALA RECIPE (from Indian Vegetarian Cooking)

1/2 tsp ground black pepper

1 tsp ground coriander seeds

1 tsp ground cumin seeds

1/4 tsp ground cardamom

1/8 tsp ground cloves

1/4 tsp cinnamon

1 tsp turmeric

       Measure and mix. Store in airtight container. Can easily be increased. Note: Much better than commercial garam masala, and only takes a few moments to put together.

PURPLE EGGPLANT, BEAN, AND PEPPER STIR FRY (adapted from www.seasonalontariofood.blogspot.com )

Sauce:

2 tsp arrowroot or cornstarch

2 Tbsp water

2 Tbsp rice vinegar

3 Tbsp soy sauce

1 Tbsp dark brown sugar

1/4 tsp hot pepper flakes

         Mix ingredients in a small bowl, set aside.

Main Ingredients:

1 lb cooked purple potatoes, in chunks

1/2 lb purple beans, (which will turn green when cooked), chopped

1/2 lb or 2 large eggplants, 1/2-inch slices

1 large onion, chopped coarsely

1 large red pepper, deseeded and chopped into bite-size pieces

1 Tbsp peeled, minced ginger

4-5 cloves garlic, peeled and minced

3-4 Tbsp mild vegetable oil

When the potatoes have boiled for 10 minutes, put the beans in a colander, and drain the water from the potatoes over them to blanch them, but keep the potatoes in the pot so they are separate from each other. Rinse them both in cold water, and drain again. Heat 2 tablespoons of the oil in a very large skillet. Add the potatoes and cook, stirring occasionally, for about 10 minute until they are lightly browned. Add another tablespoon of oil, and add the eggplants. Cook, stirring frequently, for another 5 minutes. Add the onions, pepper, and beans and a little more oil if needed, and cook for another 5 minutes, stirring frequently. Add the ginger and garlic; stir in well. Then add the sauce ingredients, still stirring. As soon as the sauce thickens (in moments) remove from the heat and serve.

 CURRIED GREENS AND POTATOES (from Eating Well is the Best Revenge by Marian Burros) Serves 2

1 lb (16-oz) new red or blue potatoes

1 lb (16-oz) mixed greens (mustard greens, kale, arugula, etc.)

1 or more clove(s) of garlic

1 tsp olive oil

1 tsp ground cumin

1 tsp ground coriander

1/2 tsp turmeric

1/4 (or less) teaspoon hot pepper flakes or cayenne pepper

2 cups canned, crushed tomatoes OR 2 cups any combination of fresh, crushed tomatoes

Scrub, but do not peel potatoes. Boil or steam for 17-20 minutes until tender. Trim tough stems from greens, wash well, tear or slice into small pieces. Mince garlic: use a 1/2 teaspoon of salt to help mincing. Heat oil in pan, add greens and garlic. When greens begin to soften, add spices and tomatoes, reduce heat and continue to cook. Drain potatoes and cut into bite size pieces. Add to the greens and continue to cook over low heat to blend flavors. Here is where you use all those dark green outer leaves of curly endive, frisee, escarole, romaine, and other greens that are loaded with character.

Note: Choose any combination of greens and serve with crusty bread

THIS WEEK’S SHARE

ARUGULA: You will receive a small bunch of 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.

GREEN BEANS: You will receive Jade (long, slender, deep green, filet bean).

-How to use: raw in salads, steamed, sautéed, stir-fried, etc.

-How to store: refrigerate in plastic bag for up to 1 week.

GOLDEN BEETS or PINK RADISHES: We had to make some substitutions this week, so Wed. members will receive Radishes (see below) and Fri./Sat. members will receive Golden Beets (orange skin with rich gold interior; mild, sweet flavor when cooked).

-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.

ORANGE CARROTS (Mokum): a very sweet, slender, “pencil carrot” with no greens this week.

-How to use: can be used raw as carrot sticks, grated in salads or juiced; steamed or sauteed, in stews, soups, casseroles, or stir-fries.

-How to store: refrigerate roots in plastic bag for up to 2 weeks

CUCUMBERS: You will receive either Olympian (considered a slicing cucumber with dark green, straight 8- to 9-inch fruit; crisp with fresh flavor) OR Little Leaf (considered a pickling cucumber with blocky, medium-length, distinctively bright emerald green fruits, which are good for fresh eating and pickling).

-How to use: raw or pickled in salads or sandwiches, can also be julienned, sauteed, 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.

GARLIC: a bulb of several papery white cloves; believed to help in fighting infections, cancer prevention, bolstering the immune system, lowering blood pressure and preventing heart disease, used as an expectorant or decongestant, and at least some people believe that it can ward off vampires and insects!

Cooking tip: to mellow garlic’s strong flavor opt for longer cooking; to enjoy its more pungent flavors and increased medicinal benefit, use it raw or with minimal cooking.

-How to use: minced raw in salad dressings, sauteed and added to stir-fries, meats, vegetables

-How to store: garlic can be stored in an open, breathable basket in a cool, dark place for many months

LACINATO KALE: also called “dinosaur kale, tuscano, or black kale”; dark green, noncurled, blistered leaves, but heavily savoyed

-How to use: Boil or steam until color brightens; great in omelets, quiches, lasagna, casseroles, soups, stews, salads, and smoothies.

-How to store: keep in plastic bag or damp towel in refrigerator for up to 1-2 weeks.

ONIONS: You will receive  Ailsa Craig (a sweet, mild, yellow-skinned, heirloom onion) and Red Long of Tropea (specialty variety of tall, elongated, red bulbs traditionally grown in Mediterranean Italy and France)

-How to use: can be grilled or roasted whole as a vegetable or chopped in salads, soups, and other dishes for flavor

-How to store: wrap in damp towel or plastic bag in fridge for 2-7 days.

NEW RED POTATOES: New potatoes are just young potatoes that haven’t had time to convert their sugar fully into starch and often have a crisp, waxy texture and thin, underdeveloped wispy skins.

-How to use: good boiled or pan-roasted, but particularly suited for potato salad, since they hold their shape well after being cut and cooked.

-How to store: refrigerate new potatoes if not used within 2-3 days, but use up sometime during the 1st or 2nd week of receiving them; these potatoes have not been cured, so will not last as long as “cured” potatoes, which should not be refrigerated, since low temperatures convert the starch to sugars and may turn dark when cooked.

PINK RADISHES or GOLDEN BEETS: We had to make some adjustments this week with a few items, so Friday/Saturday members will receive Golden Beets (see above) and Wednesday members will receive Pink Beauty (pink-colored root with mild, spicy flavor and greens included; excellent source of vitamins A, C, and the B’s).

-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

-How to store: refrigerate in plastic bag/damp towel for 1-2 weeks.

CHERRY or GRAPE TOMATOES: You will receive 1 pint of any of the following: Five Star Grape (bright-red, sweetest, grape tomato with excellent, sweet flavor and firm, meaty texture with few seeds and little juice), Clementine (tangerine-colored, oval-round fruits; appealing, sweet-tart flavor; exceptional when halved and roasted), Cherry Bomb (vivid red fruits of cherry size; firm, sweet, and well-balanced), Sun Gold Cherry (exceptionally sweet, bright tangerine-orange-cherry tomato; less acidic than the red cherry tomato, so slightly less bland in flavor), Tomato Berry (unique strawberry-shaped, deep red colored fruits with firm, meaty texture and excellent sweet flavor) OR Verona (similar to Juliet, but with even tastier, somewhat plumper, deep red “cocktail plum” fruits; good in sauces and in salads).

-How to use: saute, bake, broil, or grill; eat raw in salads or add to soups, stews, or sauces.

-How to store: keep at room temperature for up to 1 week.

WATERMELON: You will receive any of the following Mini Love (sweet and firm, oval-round fruits avg. 5–7 lb and distinctive, bright green rind with dark green stripes and dense, bright red flesh), Natsu Cocoa (very uniform fruit with exceptional sweetness and dark green, tiger-striped rind; the epitome of summer—natsu means “summer” in Japanese), and Sureness (superior yellow flesh watermelon with attractive dark green skin with narrow, dark green stripes and sweet, bright yellow flesh).

-How to use: slice, dice and serve as drinks, salads, or salsa.

-How to store: if melon seems not quite ripe, store at room temperature until sweet smell is coming from the soft, stem end; then store in the refrigerator.

ANNOUNCEMENTS

1. SUSTAINABILI-TEA TABLE AT THE FOOD HUB ON WED. AUGUST 6 from 5 to 6 PM: Iced Tea and mug are provided for a suggested donation of $5 — or feel free to bring your own mug and favorite tea. We’ll gather to sip, share stories, and hear what others in the community are up to. Each week features a special host and theme to spark conversation, but you’re welcome to bring any topic to the table related to food, sustainability, or community life. Join us this Wednesday, August 6 for another Community Tea event! Rachel Kanaan returns to share her expertise in kombucha brewing, including tips on adding fun summer fruit flavors during secondary fermentation. A big thank you to Tantre Farm and Kapnick’s for donating their fresh fruit for the event!

2. FORAGE AND FEAST Cooking Class on SUNDAY, Aug. 17, from 11 AM -2 PM: Come to this foraging class and turn our collections into a gourmet meal with local foraging expert, Rachel Mifsud, from “Will Forage For Food”. Plant walks are great, but what do you do with stuff once you get it home? This class is designed to teach you exactly that. We will go out and forage for about an hour, then we will bring our harvest into the kitchen where we will combine it with previously foraged items (from my stash), farm fresh ingredients, and some grocery store staples to make a gourmet meal that we will share. Our meal will include an appetizer, a main dish, 2-3 sides, a desert, and both an alcoholic and a non-alcoholic beverage, all made with wild ingredients. Please note any dietary restrictions when you register. Bring your harvesting basket if you have one. It will also be helpful if you bring your favorite kitchen knife and a kitchen towel. And you may want a notebook to jot down recipes as we go. Cost: $75, includes guided foraging, a cooking class, and a gourmet meal!!!

There is limited space. Only payment holds your spot. To reserve your spot, go to https://www.willforageforfood.com/store  to register. Use the code TANTRE at checkout for a 20% discount.

  3. SAVE THE DATE–SUMMER FARM HIKE on SUNDAY, August 24 (time TBA): Come join us for a guided monthly exploratory walk around Tantre Farm with CSA member, Alisse Portnoy, who teaches at the University of Michigan, and her daughter, Jessica. Alisse and Jessica, who are longtime CSA members, look forward to sharing some of its treasures and treasure spots with you. We’ll use all our senses as we take an edible hike, visit the animals, and explore the fields and the mushroom forest. We may even roast something delicious in the earth oven! Meet at the picnic tables behind the Main House. Please feel free to come earlier or stay later and bring a picnic meal, which could be supplemented with a few fresh Tantre veggies! Hope to see you at the farm!

4. VOLUNTEERS FOR WEEDING NEEDED!! It would be great if you had some extra time to help us in the parsley, the cilantro, the herb garden, or the flowers, –even if it’s just for 10 or 15 minutes before you pick up your box at the farm, come join us. We definitely could use the help!! Please send us an email and set up a time to come any day of the week or evenings until dark. Thank you to those of you who have helped out so far! Every little bit helps a lot!

5. WANTED: TOMATO PICKERS!! Is there anyone interested in helping us pick tomatoes any weekday morning for the next few weeks, but especially on Monday, Tuesday, Thursday, OR Friday mornings anytime between 7 AM and 11 AM. We will even feed you a homemade, farm-cooked lunch. We are a little short-handed, so please contact us with an email to info@tantrefarm.com with TOMATO PICKER in the Subject Line .

6. SUNFLOWER FARM MARKET EXPANDED HOURS: We are now open from 9 AM until 5 PM on Saturdays and now Sundays as well! If you pick up at the market on Saturdays, you may pick up your share anytime between 9 AM and 5 PM starting THIS WEEK.  Come see our new products and enjoy a cup of coffee or tea on Saturday mornings!  https://www.thewashtenawfoodhub.com/sunflower-farm-market/

7. NEW HOURS FOR HONEYBEE U-PICK (5700 Scio Church Rd., Ann Arbor) OPEN ONLY ON SATURDAYS FROM 8 AM TO 12 PM: You may still try to upick blueberries and maybe some raspberries this week, but they have been heavily picked, so we will be open only 1 day/week for now on Saturdays. We also will have a wide variety of extra TANTRE PRODUCE at our farm stand for purchase as well as local HONEY and EGGS on Saturdays. Check our website for updates. Sign up to be on our mailing list, so you know times, prices, weather-related closings, etc. here: https://www.tantrefarm.com/honey-bee/

8. DO YOU LIKE TO WORK “OUTSIDE”? TANTRE FARM IS HIRING! Many of our college and high school students are going back to school soon, so we are looking for part-time and full-time workers who are interested in getting their hands dirty and enjoy healthy, hearty, hard work. We provide home-cooked lunches every day with food from the farm. Please email us or fill out an application from our website at https://www.tantrefarm.com/internships/

9. DO YOU LIKE TO WORK “INSIDE”? SUNFLOWER FARM MARKET IS HIRING! We’re seeking an enthusiastic and organized person, who is passionate about supporting a vibrant local food community. This person needs to be able to work independently, take initiative, solve problems efficiently, and provide outstanding service to both customers and fellow team members. Please email your resume and cover letter to sunflowerfarmmarket@gmail.com and info@tantrefarm.com.

10. PICK UP TIMES & LOCATIONS REMINDER:

*Ann Arbor Farmers’ Market (Wed.)—7 AM to 12 PM (TANTRE STAFF there the whole time)

*MOVE Fitness & Wellness Studio (Wed)—8 AM to 9:30 AM (SARA there the whole time)

*Farm (Wed.)—10 AM to 7 PM (TANTRE STAFF there the whole time with some self check-in)

*Washtenaw Food Hub (Wed.) –4 PM to 7 PM (Come inside the new Sunflower Farm Market to pick up your share. STAFF there the whole time)

*Pure Pastures (Wed.) —9 AM to 11 AM (JESSICA there most of the time)

*Farm (Fri.)—2 PM to 7 PM (TANTRE STAFF there the whole time with some self check-in)

*Ann Arbor Farmers Market (Sat.) —7 AM to 12 PM (SHANNON there the whole time)

*Washtenaw Food Hub (Sat.)—NEW EXPANDED HOURS 9 AM to 5 PM (Come inside the new Sunflower Farm Market to pick up your share. STAFF there the whole time)

*Chelsea Farmers’ Market (Sat.)—8 AM to 12 PM (DEB there the whole time)

*Argus-Packard (Sat) — 9 AM to 3 PM (STAFF there the whole time)

*RoosRoast-Rosewood (Sat)–9 AM to 11 AM (LIZ there the whole time)

*HoneyBee U-pick (Sat)–8 AM to 12 PM (TANTRE STAFF there the whole time)

RECIPES

**Keep in mind a very easy way to find recipe ideas for almost any combination of share box ingredients is to type the items into your preferred “search bar” with the word “recipes” at the end, and many recipe ideas will pop up. Have fun searching!

WATERMELON HIBISCUS COOLER (SLUSHY)

6 cups cubed watermelon (try freezing them first for a slushy)

1 1/2 cups brewed hibiscus tea  (cooled first)

juice of one lime

Optional!: 2 teaspoons of your favorite liquid sweetener (agave, maple, walnut, honey etc)

         Throw all the ingredients into a high speed blender.  Makes about 4 drinks.  This is really good without sweetener!

POTATO ARUGULA SALAD (from Capay Organic Farm CSA “Farm Fresh to You” website) Serves 4-6

1 1/2 lbs red potatoes cut into 3/4-inch cubes

1/4 tsp pepper

3 Tbsp white wine vinegar or regular vinegar

1/4 cup extra-virgin olive oil

2 Tbsp of fresh minced tarragon or thyme

1 bunch arugula, rinsed and chopped or torn

2 cloves minced garlic

1 pt of cherry tomatoes, halved

1/2 tsp salt

Bring large pot of salted water to boil. Add cubed potatoes and cook until tender, about 12-15 minutes. In a bowl, mix next 5 ingredients until salt dissolves. Whisk in oil until it thickens. Drain potatoes, return to pot. Toss with dressing, tomatoes, and arugula. Serve at room temperature.

SWEET GREEN BEAN, CARROT, AND WALNUT STIR-FRY

1 qt green beans, stems removed

2 carrots, sliced medium-thin

2 cups walnuts (halves or pieces – and feel free to substitute cashews or favorite nuts)

1 cup raisins (optional)

3 Tbsp cooking oil

2 Tbsp tamari

2 Tbsp maple syrup or barley malt or brown sugar etc.

Steam carrots 3 minutes, add beans and steam another 2-3 minutes, then place in pan (cast iron recommended) where oil is already hot. Saute 3 minutes then make space in the center of the pan and add walnuts, then sweetener and tamari, then raisins if desired (it will already be fairly sweet). If you wished to be slightly more meticulous, you could combine nuts, raisins, sweetener, and tamari in a separate bowl and mix well before adding to stir-fry. Stir-fry another 3-5 minutes and enjoy!

CURRIED GREENS AND POTATOES (from Eating Well is the Best Revenge by Marian Burros) Serves 2

1 lb (16 oz) new potatoes

1 lb (16 oz) mixed greens (arugula, kale, beet greens, radish greens)

1 or more clove(s) of garlic

1 tsp olive oil

1 tsp ground cumin

1 tsp ground coriander

1/2 tsp turmeric

1/4 (or less) teaspoon hot pepper flakes or cayenne pepper

2 cups canned, crushed, no salt tomatoes (or use some of your cherry tomatoes)

Scrub, but do not peel potatoes. Boil or steam for 17-20 minutes until tender. Trim tough stems from greens, wash well, tear or slice into small pieces. Mince garlic: use a 1/2 teaspoon of salt to help mincing. Heat oil in pan, add greens and garlic. When greens begin to soften, add spices and tomatoes, reduce heat and continue to cook. Drain potatoes and cut into bite size pieces. Add to the greens and continue to cook over low heat to blend flavors. Here is where you use all those dark green outer leaves of curly endive, frisee, escarole, romaine, and other greens that are loaded with character.

Note: Choose any combination of greens and serve with crusty bread.

CUCUMBER, MINT AND WATERMELON SALAD (from http://andloveittoo.com ) Serves 6-8

2 medium or large cucumbers, cubed & peeled

4 cups watermelon (1 small or 1/2 medium), cubed

Juice from 1 lemon or 2 Tbsp lemon juice

1 Tbsp sugar

1 Tbsp crushed mint

1 cup raw cashews

In large serving bowl, mix together cucumbers and watermelon. Set aside.  In small mixing bowl, whisk together lemon juice, sugar and crushed mint, until sugar is completely incorporated.  Pour lemon-mint dressing over cucumbers and watermelon, refrigerate until ready to serve.  Immediately prior to serving, toss in raw cashews.  Serve cold.

THIS WEEK’S SHARE

ARUGULA: You will receive a small bunch of 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.

RED ACE BEETS WITH GREENS: round, smooth, deep red roots with sweet flavor and medium-tall

-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.

NAPA CABBAGE: You will receive half a head of 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: excellent in stir-fries, soups, or salads; can be sauteed or eaten raw.

-How to store: refrigerate for up to 1 month.

CARROTS WITH GREENS (Mokum): a very sweet, slender, “pencil carrot”. Carrot leaves are very nutritious with lots of protein, minerals and high levels of vitamins, especially ‘C’ and ‘K’.

-How to use: can be used raw as carrot sticks, grated in salads or juiced; steamed or sauteed, in stews, soups, casseroles, or stir-fries.

-How to store: refrigerate roots in plastic bag for up to 2 weeks; greens may last up to a week refrigerated in plastic bag.

CUCUMBERS: You will receive either Olympian (considered a slicing cucumber with dark green, straight 8- to 9-inch fruit; crisp with fresh flavor) OR Little Leaf (considered a pickling cucumber with blocky, medium-length, distinctively bright emerald green fruits, which are good for fresh eating and pickling).

-How to use: raw or pickled in salads or sandwiches, can also be julienned, sauteed, 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: You will be receiving fresh herbs off and on throughout the summer, since harvesting them often means they need a few weeks to recover before we harvest again. Here are a couple of links to help you know more about how to use fresh herbs: https://www.urbancultivator.net/cooking-with-fresh-herbs/ . The following is a good link to help you identify your herb with images and descriptions: http://theherbexchange.com/25-best-herbs-to-grow-in-your-kitchen-garden/ . You will receive 1 of the following:

*Cilantro: Wednesday members will all receive Cilantro (the flat, delicate, lacy-edged leaves and stems of the coriander plant, which look a lot like flat-leaf parsley, but has a distinctive, almost citrus fragrance that lends itself to highly spiced foods, such as tacos, salsas, soups, stews, and salads; medicinally has been proved to chelate toxic metals from our bodies and considered a powerful tissue cleanser).

*Oregano – Friday/Saturday members will be receiving either Oregano (of the mint family and is similar to marjoram, but not as sweet and more pungent flavor and aroma; good in soups and tomato-based dishes) OR 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; aids in digestion).

-How to use: make a soothing tea or infusion; also the flowers make a pretty garnish and a flavorful addition to salads

-How to store: 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.

RED CURLY KALE: well ruffled red or green leaves with red stems; gets redder and sweeter after a frost

-How to use: Boil or steam until color brightens; great in omelets, quiches, lasagna, casseroles, soups, stews, salads, and smoothies.

-How to store: keep in plastic bag or damp towel in refrigerator for up to 1-2 weeks.

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.

-How to use: great for salads, soups, sandwiches, slices, and other dishes for flavor

-How to store: not for long storage; wrap in damp towel or plastic bag in fridge for 2-7 days.

NEW RED POTATOES: New potatoes are just young potatoes that haven’t had time to convert their sugar fully into starch and often have a crisp, waxy texture and thin, underdeveloped wispy skins.

-How to use: good boiled or pan-roasted, but particularly suited for potato salad, since they hold their shape well after being cut and cooked.

-How to store: refrigerate new potatoes if not used within 2-3 days, but use up sometime during the 1st or 2nd week of receiving them; these potatoes have not been cured, so will not last as long as “cured” potatoes, which should not be refrigerated, since low temperatures convert the starch to sugars and may turn dark when cooked.

RADISHES (Pink Beauty): pink-colored root with mild, spicy flavor and greens included; excellent source of vitamins A, C, and the B’s!

-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

-How to store: refrigerate in plastic bag/damp towel for 1-2 weeks.

ZUCCHINI (Golden & Green): gourmet golden and green zucchini with uniform, cylindrical fruits.

-How to use: use in salads, dips, grilled, casseroles, stuffed, or mashed with butter and seasonings.

-How to store: store in plastic bag in refrigerator for up to 1 week.

ANNOUNCEMENTS

1. FORAGE AND FEAST Cooking Class on SUNDAY, Aug. 17, from 11 AM -2 PM: Come to this foraging class and turn our collections into a gourmet meal with local foraging expert, Rachel Mifsud, from “Will Forage For Food”. Plant walks are great, but what do you do with stuff once you get it home? This class is designed to teach you exactly that. We will go out and forage for about an hour, then we will bring our harvest into the kitchen where we will combine it with previously foraged items (from my stash), farm fresh ingredients, and some grocery store staples to make a gourmet meal that we will share. Our meal will include an appetizer, a main dish, 2-3 sides, a desert, and both an alcoholic and a non-alcoholic beverage, all made with wild ingredients. Please note any dietary restrictions when you register. Bring your harvesting basket if you have one. It will also be helpful if you bring your favorite kitchen knife and a kitchen towel. And you may want a notebook to jot down recipes as we go.

Cost: $75, includes guided foraging, a cooking class, and a gourmet meal!!!

There is limited space. Only payment holds your spot. To reserve your spot, go to https://www.willforageforfood.com/store  to register. Use the code TANTRE at checkout for a 20% discount.

2. CHELSEA FARMERS MARKET RELOCATED TO CHELSEA STATE BANK FOR JULY 26: We have been asked to move the Chelsea Saturday Farmers Market location on Saturday, July 26, to the Chelsea State Bank at the corner of Old US 12 and M-52 due to the Sounds and Sights Festival taking place over at Palmer Commons this weekend, so all of you members who pick up at the Chelsea Farmers Market, please find us at the bank.

3. WEEDING VOLUNTEERS NEEDED: 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. We definitely could use the help!! Please contact us any day of the week or evenings until dark. Thank you!

4. FARMERS MARKETS: If you need to supplement your share with a few extra items, we are set up at the Ann Arbor Farmers Market on Wed. and Sat. starting at 7 AM. We will also be at the Chelsea Farmers Market on Saturdays from 8 AM-1 PM. On top of that, our Sunflower Farm Market (formerly known as the Washtenaw Food Hub Market) is open on Wednesdays and Fridays from 4 to 7 PM and on Saturdays (free coffee and tea!) as usual during our CSA pick up times from 9 AM-12 PM, so please feel free to purchase all your basic local needs and a few extra treats at any of these markets. Finally, we also have a small farm stand at the HoneyBee U-pick (more details below).

5. SUNFLOWER FARM MARKET EXPANDING HOURS AND MORE DAYS OPEN: Starting Aug. 2 we will be open from 9 AM until 5 PM on Saturdays and now Sundays as well! If you pick up at the market on Saturdays, you may pick up your share anytime between 9 AM and 5 PM starting NEXT WEEK. Also, this Saturday, July 26, we are happy to host Smiling Jim’s Organic Seasonings for a pop up from 9 to 11 AM with free samples of seasoned veggies and beef roast.

6. HONEYBEE U-PICK (5700 Scio Church Rd., Ann Arbor) OPEN ONLY ON WEDNESDAYS & SATURDAYS FOR JULY: We are open from 8 AM until 4 PM on Wed.(maybe closing at noon on Wed. due to limited berry picking) and Saturday. You may u-pick blueberries and maybe some raspberries this week. We also will have a wide variety of extra Tantre Farm produce at our farm stand for purchase as well as local honey and eggs on Saturdays. Check our website daily if we are open. Sign up to be on our mailing list, so you know times, prices, weather-related closings, etc. here: https://www.tantrefarm.com/honey-bee/

7. DO YOU LIKE TO WORK “OUTSIDE”? TANTRE FARM IS HIRING! We are looking for part-time and full-time workers who are interested in getting their hands dirty and enjoy healthy, hearty, hard work. We provide home-cooked lunches every day with food from the farm. Room and board are available for full time work, and part time work is available as well for an hourly wage. Please email us or fill out an application from our website at https://www.tantrefarm.com/internships /

8. DO YOU LIKE TO WORK “INSIDE”? SUNFLOWER FARM MARKET IS HIRING! We’re seeking an enthusiastic and organized person, who is passionate about supporting a vibrant local food community. This person needs to be able to work independently, take initiative, solve problems efficiently, and provide outstanding service to both customers and fellow team members. Please email your resume and cover letter to sunflowerfarmmarket@gmail.com and info@tantrefarm.com.

9. PICK UP TIMES & LOCATIONS REMINDER:

*Ann Arbor Farmers’ Market (Wed.)—7 AM to 12 PM (TANTRE STAFF there the whole time)

*MOVE Fitness & Wellness Studio (Wed)—8 AM to 9:30 AM (SARA there the whole time)

*Farm (Wed.)—10 AM to 7 PM (TANTRE STAFF there the whole time with some self check-in)

*Washtenaw Food Hub (Wed.) –4 PM to 7 PM (Come inside the new Sunflower Farm Market to pick up your share. STAFF there the whole time)

*Pure Pastures (Wed.) —9 AM to 11 AM (JESSICA there most of the time)

*Farm (Fri.)—2 PM to 7 PM (TANTRE STAFF there the whole time with some self check-in)

*Ann Arbor Farmers Market (Sat.) —7 AM to 12 PM (SHANNON there the whole time)

*Washtenaw Food Hub (Sat.)—9 AM to 12 PM (Come inside the new Sunflower Farm Market to pick up your share. STAFF there the whole time)

*Chelsea Farmers’ Market (Sat.)—8 AM to 12 PM (DEB there the whole time)

*Argus-Packard (Sat) — 9 AM to 3 PM (STAFF there the whole time)

*RoosRoast-Rosewood (Sat)–9 AM to 11 AM (LIZ there the whole time)

*HoneyBee U-pick (Sat)–8 AM to 12 PM (TANTRE STAFF there the whole time)

REFLECTIONS ON THE FARM

by Richard and Deb

As this world strains to make something of itself, it is good to find some time to appreciate the beauty of the land, the blue sky, the trees, and the abundance of summer. It is July and the first of the cherry tomatoes are ripening. We’re looking forward to harvesting more carrots, red & yellow onions of different shapes and sizes, and multicolored sweet peppers. We’re gathering more arugula, summer amaranth greens, and the cucumbers are exploding. It took several days to harvest the garlic last week with all the crew working together, but now it is stacked in the barn drying and curing. Golden and red beets are carpeting several rows in the field. A blanket of green and golden beans are producing a small ocean of tender pods. The mid season blueberries are slowing down at HoneyBee U-pick, but a few of the last rows still have a few green berries. We hope you were able to pick a few blueberries last week.

We believe it is important to share peace and kindness with others and to help each other out on the farm and in our community. Two of our CSA members, Jean and Lynn, generously came out for a few hours this week to clear the path of the herb garden with sharp-edged hoes and sharp-edged minds, removing the weeds as if they were just an afterthought. Swinging hoes like a pendulum clock, which spelled the end for the grasses in between the herb beds by renovating and defining the beds of sage, oregano, and sorrel. If anyone else has time to spend an hour or two on the farm, you are always welcome and we are grateful for the extra hands. We hope the rest of the world is able to find peace and time for helping each other in this increasingly tumultuous world.

On another note, a few students from Michigan State University asked if they could spend some time observing birds and insects on our farm, since they are studying about 15 farms using organic practices in the region. They have conducted a couple of bird surveys so far this summer and have discovered 65 bird species on our farm, which is the biggest bird list out of all the farms in their study! We are grateful to provide healthy habitat for all of these birds, which help us celebrate the season of the sun and the earth and the sky with their beautiful diverse songs all day long.

Along with the birds, we have found our place in this biome through the ecology of this land, our home. This gift of good soil is the true refuge on the land, and through generating good food it brings good people together to sing, dance, and find a peaceful refuge in this increasingly unstable world that we live in. We hope you are able to find enjoyment and refuge throughout these beautiful, abundant, Michigan summer days.

RECIPES

**Keep in mind a very easy way to find recipe ideas for almost any combination of share box ingredients is to type the items into your preferred “search bar” with the word “recipes” at the end, and many recipe ideas will pop up. Have fun searching!

POTATO ARUGULA SALAD (from Capay Organic Farm CSA “Farm Fresh to You” website) Serves 4-6

1 1/2 lbs red potatoes cut into 3/4-inch cubes

1/4 tsp pepper

3 Tbsp white wine vinegar or regular vinegar

1/4 cup extra-virgin olive oil

2 Tbsp of fresh minced tarragon or oregano

1 bunch arugula, rinsed and chopped or torn

2 cloves minced garlic

1 pt of cherry tomatoes, halved

1/2 tsp salt

Bring large pot of salted water to boil. Add cubed potatoes and cook until tender, about 12-15 minutes. In a bowl, mix next 5 ingredients until salt dissolves. Whisk in oil until it thickens. Drain potatoes, return to pot. Toss with dressing, tomatoes, and arugula. Serve at room temperature.

REDBOR KALE WITH RED BEANS, CILANTRO, AND FETA CHEESE (from Local Flavors by Deborah Madison) Serves 4

1 1/2 cups dried red kidney beans, soaked overnight

2 bay leaves

1/2 tsp thyme leaves or 1 Tbsp fresh oregano leaves, chopped

1 1/2 tsp sea salt

1 white onion, finely diced

1 large bunch redbor or red curly kale

2 Tbsp olive oil, plus extra to finish

3/4 cup chopped cilantro, divided

3 oz feta cheese, crumbled

Drain the beans, cover with plenty of water, and bring to a boil. Remove scum from surface, then add herbs, salt, and all but 1/2 cup of the onion. Lower the heat and simmer until tender, about 1 1/2 hours. Slice the kale leaves from their stems with a knife. Chop coarsely into bite-size pieces and rinse well. Bring a few quarts water to a boil; add salt and the kale. Simmer until tender, 5-7 minutes, and then pour into a colander to drain. Heat the oil in a skillet. Add the remaining 1/2 cup onion and 1/2 cup cilantro. Cook over medium heat until the onion softens, about 10 minutes. Then add the kale and beans with enough of the cooking liquid for plenty of sauce. Simmer together for at least 10 minutes; then serve garnished with crumbled feta and the remaining cilantro.

BEET, CUCUMBER, AND SWEET ONION SALAD WITH DIJON-HONEY DRESSING (from Bon Appetit, July 2002)

6 medium beets, trimmed

1 large cucumber, unpeeled, cut into 1/4-inch-thick rounds

1/2 sweet onion, halved lengthwise, thinly sliced

4 tsp honey

4 tsp apple cider vinegar

1 1/2 tsp Dijon mustard

1/3 cup corn oil

Salt and pepper, to taste

Preheat oven to 400 degrees. Wrap each beet in foil, enclosing completely. Place on rack in oven and bake until beets are tender when pierced with fork, about 1 1/2 hours. Cool in foil. Peel beets, then cut each into 6 slices. Arrange beets, slightly overlapping, on half of large platter. Arrange cucumber slices on other half. Scatter onion in center. (Can be made 4 hours ahead; chill.) Whisk honey, vinegar, and mustard in small bowl to blend. Gradually whisk in oil. Season with salt and pepper. Drizzle over vegetables.

ZUCCHINI-CILANTRO DIP (from Bon Apetit, March 1996) Makes about 2 1/2 cups

2 medium zucchini or summer squash, trimmed, grated

1/2 tsp salt

1 cup plain yogurt

3/4 cup sour cream

2 Tbsp olive oil

1 Tbsp white wine vinegar

1/4 cup chopped fresh cilantro

2 large garlic cloves, minced

1 tsp ground cumin

Generous pinch of cayenne pepper

Assorted cruditis

Pita bread, cut into triangles

Place grated zucchini in colander and sprinkle with salt. Let drain 30 minutes. Rinse zucchini. Drain well. Using kitchen towel, squeeze as much water from zucchini as possible. Whisk 1 cup yogurt, 3/4 cup sour cream, 2 tablespoons olive oil and 1 tablespoon vinegar in medium bowl until well blended. Mix in zucchini, cilantro, garlic, cumin and cayenne pepper. Season mixture to taste with salt and pepper. Cover dip and refrigerate 2 hours to blend flavors. (Can be prepared 1 day ahead. Keep refrigerated.) Transfer dip to serving bowl. Serve with cruditis and pita bread.

SHREDDED CARROT, RADISH, AND MINT SALAD WITH CHICKPEAS (from https://www.sustained.kitchen/latest/2021/5/2/shredded-carrot-radish-and-mint-salad-with-chickpeas )

1 to 1.5 cup shredded radishes

1.5 to 2 cups shredded carrots

1/4 teaspoon salt, or more to taste

1/4 cup olive oil

3 tablespoons white wine vinegar

1/4 cup chopped mint leaves

1 can of chickpeas

Shred carrots and radish on the large holes of a box grater. Place carrots and radishes in a strainer inside a large bowl. Toss with salt. Let sit while you move on to the next step. Heat about a tablespoon of olive oil in a pan over medium-high heat. Rinse the chickpeas and transfer them to the pan. Saute until golden brown, about 5 minutes. Press lightly on the carrots and radishes to remove excess juice. In a large bowl, stir together strained carrots and radishes, chickpeas, and all remaining ingredients.

THIS WEEK’S SHARE

AMARANTH GREENS: Amaranth leaves are eaten all over the world in many cuisines and under many names, such as “Callaloo” in the Caribbean, “Quintonil” in Mexico “Saag” in India, “Vlita” in Greece, and known as pigweed, green amaranth, redroot amaranth, careless weed, and tumbleweed in the Americas; this wild native is a nutritious, edible plant that was important to the American Indians in the southwestern North American and Central American regions; after the spring spinach is gone, amaranth is a wild native that likes to grow in the summer and is easily accessible for harvesting. For more details read this article: https://www.bbg.org/article/weed_of_the_month_pigweed

-How to use: use in soups or as a cooked green like spinach in pies, stews, or warm salads

-How to store: refrigerate with a damp towel/bag for up to 1 week.

FAVA BEANS: (also called faba bean, horse bean, or broad bean)–SURPRISE!  This is the last of the fava beans, and we think we are able to round up enough of these beans for you to try one more recipe (see below for a delicious Fava Bean Dip recipe).  The fava bean pod looks like a large bean pod; the bean seed resembles a very large lima bean with a tart, pungent flavor; fresh fava beans should be shelled from pod, and bean can be eaten raw, skin and all, if young enough. Interesting recipe and ways to preserve: https://www.thespruceeats.com/sauteed-fava-beans-2217303

To skin fava beans: blanch for 1 minute, then drain and cool; with your thumbnail, pull open the sprout end and squeeze the bean out of its skin.

-How to use: stew skinned beans in a little butter, oil or cream seasoned with winter savory, thyme or sage; saute with other vegetables and toss with pasta; good in soups; lots of recipes on the internet.

-How to store: store fresh, unshelled beans in the refrigerator up to a week; once shelled, blanched and skinned, favas can be frozen in plastic containers for longer storage; shelled beans are best used within a few days

BABY CARROTS WITH GREENS (Mokum): a very sweet, slender, “pencil carrot”. Carrot leaves are very nutritious with lots of protein, minerals and high levels of vitamins, especially ‘C’ and ‘K’. **Excellent Carrot Top Soup Recipe below!

-How to use: can be used raw as carrot sticks, grated in salads or juiced; steamed or sauteed, in stews, soups, casseroles, or stir-fries.

-How to store: refrigerate roots in plastic bag for up to 2 weeks; greens may last up to a week refrigerated in plastic bag.

CUCUMBERS: long, cylindrical, green-skinned fruit of the gourd family with mild, crisp flesh; the thin skin doesn’t need peeling, unless waxed for longer shelf life in stores.

-How to use: raw or pickled in salads or sandwiches, can also be julienned, sauteed, 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.

GARLIC SCAPES: slender green stems with a slight bulge at the bottom (resemble chives, except for the bulge and often curled); the flower top of a garlic plant; tender and milder in flavor than mature garlic, but can be substituted for garlic cloves in recipes.

-How to use: mild garlic flavor, so delicious chopped in salads, roasted, and sauteed. Lots of great ideas here:  www.seriouseats.com/recipes/2010/06/the-crisper-whisperer-what-to-do-with-garlic-scapes-recipe.html 

-How to store: put in refrigerator in plastic bag for up to 2 weeks.

FRESH HERBS: You will be receiving fresh herbs off and on throughout the summer, since harvesting them often means they need a few weeks to recover before we harvest again. Here are a couple of links to help you know more about how to use fresh herbs: https://www.urbancultivator.net/cooking-with-fresh-herbs/ . The following is a good link to help you identify your herb with images and descriptions: http://theherbexchange.com/25-best-herbs-to-grow-in-your-kitchen-garden/ . You will receive one or the other based on availability:

*Prospera Italian Large Leaf Basil – an herb with a sweet aroma with notes of anise in its green leaves; traditionally used in pesto, and originally from India where it was traded in ancient times via the spice routes. This herb does not store well in a refrigerator, so it will last longer when stored in a jar, vase, or glass of water on your counter.

*Cilantro – the flat, delicate, lacy-edged leaves and stems of the coriander plant, which look a lot like flat-leaf parsley, but has a distinctive, almost citrus fragrance with a faint overtone of anise and a somewhat delicate peppery taste that lends itself to highly spiced foods, such as tacos, salsas, soups, stews, and salads. You can store cilantro for up to 1 week in a glass jar with a few inches of water or wrap in slightly dampened cloth or plastic bag and store in refrigerator.

LACINATO OR GREEN CURLY KALE: You will receive either Lacinato Kale (also called “dinosaur kale, tuscano, or black kale”; dark green, noncurled, blistered leaves, but heavily savoyed) OR Green Curly Kale (well-ruffled, curly green leaves on green stems; this variety makes a good, roasted “kale chip” and kale salad).

-How to use: Boil or steam until color brightens; great in omelets, quiches, lasagna, casseroles, soups, stews, salads, and smoothies.

-How to store: keep in plastic bag or damp towel in refrigerator for up to 1-2 weeks.

RED LETTUCE or ROMAINE LETTUCE: You will receive either Cherokee (a red Summer Crisp with medium-sized, red heads with thick, crisp leaves that have dark red color with good flavor) OR Romaine (upright, dense heads produce long, uniform hearts with good flavor; rich in calcium, iron, and vitamins A and C).

-How to use: good in salads and sandwiches or (believe it or not!) use in soups.

-How to store: refrigerate in plastic bag for 3-5 days.

SUMMER ONIONS (Ailsa Craig): slightly larger bulbs than green onions, but both bulb and leaves are still edible; can be prepared like cippolini onions. Ailsa Craig is a sweet, mild, heirloom onion.

-How to use: can be grilled or roasted whole as a vegetable or chopped in salads, soups, and other dishes for flavor; greens can be chopped into a salad or chopped and put into freezer bags to add to soups or stock at a later time.

-How to store: wrap in damp towel or plastic bag in fridge for 2-7 days.

NEW RED POTATOES: New potatoes are just young potatoes that haven’t had time to convert their sugar fully into starch and often have a crisp, waxy texture and thin, underdeveloped wispy skins.

-How to use: good boiled or pan-roasted, but particularly suited for potato salad, since they hold their shape well after being cut and cooked.

-How to store: refrigerate new potatoes if not used within 2-3 days, but use up sometime during the 1st or 2nd week of receiving them; these potatoes have not been cured, so will not last as long as “cured” potatoes, which should not be refrigerated, since low temperatures convert the starch to sugars and may turn dark when cooked.

ZUCCHINI (Golden & Green): gourmet golden and green zucchini with uniform, cylindrical fruits.

-How to use: use in salads, dips, grilled, casseroles, stuffed, or mashed with butter and seasonings.

-How to store: store in plastic bag in refrigerator for up to 1 week.

ANNOUNCEMENTS

1. SUMMER FARM HIKE on SUNDAY, July 20, from 4-6 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, and her daughter, Jessica. Alisse and Jessica, who are longtime CSA members, look forward to sharing some of its treasures and treasure spots with you. We’ll use all our senses as we take an edible hike, visit the animals, and explore the fields and maybe the mushroom forest. Meet at the picnic tables behind the Main House. Please feel free to come earlier or stay later and bring a picnic meal, which could be supplemented with a few fresh Tantre veggies! Hope to see you at the farm for a casual dinnertime, hangout, and tour at Tantre Farm!

2. WEEDING VOLUNTEERS NEEDED: 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. With all this rain, we definitely could use the help!! Please contact us any day of the week or evenings until dark. Thank you!

3. FARMERS MARKETS: If you need to supplement your share with a few extra items, we are set up at the Ann Arbor Farmers Market on Wed. and Sat. starting at 7 AM. We will also be at the Chelsea Farmers Market on Saturdays from 8 AM-1 PM. On top of that, our Sunflower Farm Market (formerly known as the Washtenaw Food Hub Market) is open on Wednesdays and Fridays from 4 to 7 PM and on Saturdays (free coffee and tea!) as usual during our CSA pick up times from 9 AM-12 PM, so please feel free to purchase all your basic local needs and a few extra treats at any of these markets. In addition we will be at a new market on Wed. July 9 called the Grass Lake Market, which is a monthly, downtown-wide event in Grass Lake, Michigan, offering a variety of local vendors, fresh produce, artisan goods, live music, food trucks, and family-friendly activities. It takes place on the second Wednesday of each month from May through September, running from 3 to 8 PM. Finally, we also have a small farm stand at the HoneyBee U-pick (more details below).

4. HONEYBEE U-PICK (5700 Scio Church Rd., Ann Arbor) OPEN ONLY ON WEDNESDAYS & SATURDAYS FOR JULY: We are open this week from 8 AM until 4 PM on Wed. and Sat. You may like to do “scavenger hunt” strawberry picking if you want to try to find the last of the strawberries, since there are still some stragglers out there in the 3-acre strawberry field for the strawberry lovers. Other u-pick opportunities are the first rows of blueberries and maybe some raspberries being ready for u-pick. We also will have a wide variety of extra Tantre Farm produce at our farm stand for purchase. Check our website daily if we are open. Sign up to be on our mailing list, so you know times, prices, weather-related closings, etc. here: https://www.tantrefarm.com/honey-bee/

5. DO YOU LIKE TO WORK “OUTSIDE”? TANTRE FARM IS HIRING! We are looking for part-time and full-time workers who are interested in getting their hands dirty and enjoy healthy, hearty, hard work. We provide home-cooked lunches every day with food from the farm. Room and board are available for full time work, and part time work is available as well for an hourly wage. Please email us or fill out an application from our website at https://www.tantrefarm.com/internships /

6. DO YOU LIKE TO WORK “INSIDE”? SUNFLOWER FARM MARKET IS HIRING! We’re seeking an enthusiastic and organized person, who is passionate about supporting a vibrant local food community. This person needs to be able to work independently, take initiative, solve problems efficiently, and provide outstanding service to both customers and fellow team members. Please email your resume and cover letter to sunflowerfarmmarket@gmail.com and info@tantrefarm.com.

7. PICK UP TIMES & LOCATIONS REMINDER:

*Ann Arbor Farmers’ Market (Wed.)—7 AM to 12 PM (TANTRE STAFF there the whole time)

*MOVE Fitness & Wellness Studio (Wed)—8 AM to 9:30 AM (SARA there the whole time)

*Farm (Wed.)—10 AM to 7 PM (TANTRE STAFF there the whole time with some self check-in)

*Washtenaw Food Hub (Wed.) –4 PM to 7 PM (Come inside the new Sunflower Farm Market to pick up your share. STAFF there the whole time)

*Pure Pastures (Wed.) —9 AM to 11 AM (JESSICA there most of the time)

*Farm (Fri.)—2 PM to 7 PM (TANTRE STAFF there the whole time with some self check-in)

*Ann Arbor Farmers Market (Sat.) —7 AM to 12 PM (SHANNON there the whole time)

*Washtenaw Food Hub (Sat.)—9 AM to 12 PM (Come inside the new Sunflower Farm Market to pick up your share. STAFF there the whole time)

*Chelsea Farmers’ Market (Sat.)—8 AM to 12 PM (DEB there the whole time)

*Argus-Packard (Sat) — 9 AM to 3 PM (STAFF there the whole time)

*RoosRoast-Rosewood (Sat)–9 AM to 11 AM (LIZ there the whole time)

*HoneyBee U-pick (Sat)–8 AM to 12 PM (TANTRE STAFF there the whole time)

A POEM ON THE FARM

by Richard

The silent, golden, nearly full moon

shines through the shadows

Quietly

No sound

No birds

Just the quietness of the shadows

And the gentle moonlight bathes the earth peacefully;

The ancient milkweeds,

whose beginning was millions of years before our own,

Blooms in the shadows

And sighs a fragrance,

Sweet and spicy

RECIPES

**Keep in mind a very easy way to find recipe ideas for almost any combination of share box ingredients is to type the items into your preferred “search bar” with the word “recipes” at the end, and many recipe ideas will pop up. Have fun searching!

TOFU AMARANTH SALAD (from https://www.101cookbooks.com/archives/tofu-amaranth-salad-recipe.html  ) Serves 4.

1/2 small clove garlic, peeled OR 4 garlic scapes, chopped

1/4 teaspoon red chile flakes

1/4 teaspoon fine grain sea salt, plus more to taste

1 tablespoon sunflower oil

4 scallions or 1 summer onion, thinly sliced

2/3 cup / 160ml coconut milk (full fat)

2 tablespoons fresh lemon juice, plus more to taste

2-3 heads of small Romaine lettuces, cored and sliced into 1/2-inch ribbons

a handful of amaranth leaves, or red lettuce, or spinach

12 ounces extra firm tofu, pat dry and cut into tiny cubes

1 small handful of basil leaves

1 small avocado, thinly sliced

Start by making the dressing. In a mortar and pestle, smash the garlic and chile flakes into a paste along with the salt. Alternately, you can use a food processor. Add the oil and the scallions, and smash or chop a bit more. Transfer the mixture to a jar or bowl, and whisk in the coconut milk, then the lemon juice. Taste, and adjust with more salt or lemon juice if needed. You can store the dressing in a refrigerator for up to a week. Be sure your lettuce and amaranth is well washed and dried, then combine in a bowl along with the tofu and basil. Toss gently. You can either dress at this point or serve the dressing to the side. Add the dressing a bit at a time, until the lettuce is coated to your liking. Taste, and salt, if needed. Add the avocado last and give the salad once last gentle toss.

AMARANTH LEAVES (SPINACH) IN COCONUT MILK (from https://www.food.com/recipe/amaranth-leaves-spinach-in-coconut-milk-279618 ) Serves 4-6.

2-lb amaranth leaf (spinach, Swiss chard, beet greens, etc.)

1 liter water

14-oz can coconut milk

1 large summer onion

2 large tomatoes

1 tablespoon vegetable oil

1 teaspoon salt

1 lemon (optional)

Bring water and salt to the boil in a large pot. Add washed amaranth leaves and boil for 15 minutes or until tender. In a separate pan, heat the oil and cook the chopped onion until golden brown. Add the chopped tomatoes and cook until soft. Add the well drained amaranth leaves and stir to combine. Add the coconut milk and continue cooking for about 10 minutes. Adjust seasoning or add lemon juice to taste.

MEXICAN STYLE FRIED RICE

3 cups cooked rice (either freshly cooked or leftover is fine too)

2 Tbsp tomato paste

3 cloves garlic, minced OR 3 Tbsp minced garlic scapes

1 summer onion, chopped

1/2 head cabbage, julienned 

1 bunch amaranth greens, Swiss chard, or beet greens, chopped

2-6 jalapenos, minced (use 6 without seeds for a milder rice with lot of flavor, 6 with seeds for a spicy rice)

1 Tbsp red wine vinegar

1 cup chopped tomato (optional)

1 bunch chopped cilantro (optional)

Salt and pepper, to taste

Oil of your choice

In a heavy skillet (cast iron if you have it, or a wok will work fine), heat oil on medium high heat.  Add the cabbage and greens and cook until wilted.  Season to taste with salt and pepper.  Remove from pan and set aside. Using a bit more oil, still with medium high heat, stir fry the peppers, onion and garlic for 3-4 minutes. Add the tomato paste and cook for a minute more.  Add the rice and increase the heat to high.  Stirring almost constantly, cook this mixture for about 5 minutes and season to taste.  This is where you make your rice crispy if you like it this way.  Add the red wine vinegar, reserved cabbage and greens and cook until heated through. Toss with tomato and cilantro if desired and serve immediately.

MOROCCAN BISSARA—or FRESH FAVA BEAN DIP (from Capay Organic Farm CSA “Farm Fresh To You” website)

1 to 1 1/2 lbs fresh fava beans, shelled, peeled if large

3 Tbsp fresh lemon juice

2 tsp minced fresh flat-leaf parsley

1/2 tsp ground cumin

4 Tbsp extra-virgin olive oil

1/4 tsp salt

Pita wedges, raw carrots, cucumbers, or crackers for serving

Fill a medium saucepan with water and bring it to a boil. Blanch the beans for 2-3 minutes. Drain, reserving 3 tablespoons of the cooking liquid. Peel if the beans are large. In a blender or food processor, combine half the beans, the reserved liquid and the lemon juice. (Add more liquid if you prefer a thinner dip.) Process, scraping down the sides with a spatula, until the mixture is fairly smooth. Add the remaining beans and the oil, and process until smooth. Transfer to a serving bowl and stir in the salt and cumin. Sprinkle with the parsley. Serve with pita bread, vegetables, or crackers for dipping.

**CARROT TOP SOUP (from Local Flavors by Deborah Madison) Serves 4

This is delicious and nutritious!

1 bunch (6 small to medium) carrots, the tops and roots

2 Tbsp butter

3 Tbsp white rice

2 large leeks (or 2 summer onions), white parts only

2 thyme or lemon thyme sprigs

2 Tbsp chopped dill, parsley, basil

Sea salt and freshly ground pepper, to taste

6 cups vegetable or chicken stock or water

Pull the lacy leaves of the carrot greens off their stems (2-3 cups, loosely packed). Wash, then chop finely. Grate the carrots, or finely chop them. Melt the butter in a soup pot. Add the carrot tops and carrots, rice, leeks, thyme, and dill. Cook for several minutes, turning everything a few times, then season with 1-1/2 teaspoons salt and add the stock. Bring to a boil and simmer until the rice is cooked, 16-18 minutes. Season with salt, pepper and serve.