Ext. Week 2: October 6 – 12, 2019

Tantre Farm CSA Newsletter
Extended Fall CSA Share
WEEK #2
Oct. 6-12, 2018

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 often before the harvest, we may sometimes substitute some vegetables for others.  **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.

We  try to keep the printed newsletter to a 2-page maximum, which means that we won’t list all the share items’ descriptions every week, but refer you to previous newsletters for information on items that have already appeared in your shares.  

THIS WEEK’S SHARE

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

GREEN BEANS (Jade):  long, slender, deep green, filet bean with firm texture and good taste).  
-How to use: raw in salads, steamed, sautéed, stir-fried, etc.
-How to store: refrigerate in plastic bag for up to 1 week.

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

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.  

CARROTS (Romance): blunt-tipped, deep orange roots with impressive flavor for a summer-harvested carrot; excellent greens this week!  Good in Carrot Top Soup!!
-How to use:  can be used raw as carrot sticks, grated in salads or juiced; steamed or sautéed, in stews, soups, casseroles, stir-fries
-How to store: refrigerate dry and unwashed roots in plastic bag for up to 2 weeks

SWEET CORN (Potawatomi):   excellent sweet flavor with yellow kernel; contains a significant amount of vitamin A, B-complex, phosphorous and potassium along with vegetable protein. * We don’t treat our corn with pesticides, so you may find some earworms enjoying the corn too; just break off the damaged part and cook the rest of the ear.
-How to use: ears of corn can be steamed in 1-2 inches of water for 6-10 minutes, or drop ears into boiling water (enough to cover) for 4-7 minutes; ears of corn can also be roasted unhusked in the oven or outside grill for about 20 minutes.
-How to store: refrigerate with husks on, and use as soon as possible to retain sweetness and flavor.

U-PICK FLOWERS (only available on the farm):  Every summer we plant a variety of flowers for drying or fresh bouquets.  We welcome  you to the farm to pick your flowers on any day of the week until the first frost, but please contact us if it will be on other days besides Wednesdays and Fridays, so we can make sure to be around to show you where to go.  A bouquet per household of up to 15 stems will be part of your share, if you are able to come and pick it.  You may want to bring a vase/jar to keep your flowers fresh going home, but we will have donated yogurt containers to fill with water as well.  Your bouquet is part of your share, although you may always feel free to make a donation to pay for seeds, if you like.  Extra bouquets are $5.

ONIONS:  You will receive Red Zeppelin (medium to large, globe-shaped bulbs with deep red color) and Copra (medium-sized, dark yellow-skinned storage onions; excellent storage onion staying firm and flavorful after most other varieties have sprouted; highest in sugar of the storage onions).  
-How to store:  will store for six months or more, if kept in a cold, dark place, but remove any ones starting to go soft from the others.

SWEET PEPPERS:  You will receive Carmen (6 inch long, tapered fruit that ripens from green to a deep “carmine” red; sweet taste in salads and when roasted and fully red-ripe) or Cornitos (exceptionally sweet, smaller versions of Carmen , but can be bright yellow or red when ripe; “bull’s horn” pepper type).
-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.

POTATOES (Mountain Rose): rosy-skinned inside and out, these versatile, all-purpose spuds are deliciously moist, but not waxy textured; extra nutritious, and high in antioxidants; excellent baked, mashed or fried.
-How to store:  Keep unwashed in cool, dark place in paper bag

RADICCHIO:  This beautiful, gourmet, salad vegetable is often called “Italian chicory”;  colorful, white-veined, red leaves with appealingly bitter, nut-like texture; bitter and spicy taste which mellows if it is grilled or roasted.
-How to use: raw in salads, roasted, grilled, sauteed; excellent side dish for rich dishes; pairs nicely with beef roast or stews.
-How to store: refrigerate in plastic bag/damp towel for 1-2 weeks.

RADISHES (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 A, C, and the B’s!
-How to store: refrigerate in plastic bag/damp towel for 1-2 weeks.

TATSOI: an Asian green with small, spoon-shaped, thick, dark-green leaves with tangy, sweet flavor.
-How to use: commonly eaten raw in salads, but can be cooked in stir-fries/soups.
-How to store: refrigerate in plastic bag or wrap in a damp towel for up to a week.

WATERMELON:  You will receive Starlight (10-12 pound round fruit; deep green with highly contrasting black stripes and pink flesh; excellent flavor with crisp texture) or Mini Love (sweet and firm, oval-round fruits avg. 3–5 lb. Distinctive, bright green rind with dark green stripes and dense, bright red flesh)
-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.

WINTER SQUASH: You will receive each of the following: Butternut (light, tan-colored skin; small seed cavities with thick, cylindrical necks; bright orange, moist, sweet flesh; longest storage potential of all squash) and Red Kuri (Orange Hokkaido) (type of Hubbard squash that is reddish-orange in color with a brown, “corky“ stem; round to oval; about 4-7 pounds; medium-dry, medium sweet orange flesh; good for pies and purees).
-How to use: Slice in half, scoop seeds out and bake with a little water in baking pan at 350 degrees for 40 minutes or until tender; boil or steam chunks for 15-20 minutes, or until tender (peel skins off “before” or “after“ cooked, but “after” is easiest when it’s cooled); mash cooked squash with butter; purée cooked squash for creamy soup, or add uncooked chunks to soups or stews; add small amounts to yeast breads, muffins, cookies, pies, oatmeal, etc.
-How to store:  Keep for several months (depending on the variety) in a dry, moderately warm (50-60 degrees), but not freezing location with 60-75% humidity; will also store at room temperature.

ANNOUNCEMENTS

1. EARTH OVEN REPAIR WORKSHOP at Tantre Farm on Oct. 13 at 10 AM:  For those of you who have ever been to the farm on a Friday night, you have smelled the wood fire or the aroma of homemade pizza made for the farm crew every week. Right now it needs some tender, loving care as it has some cracks that have developed over time, so on Sunday, Brendan from Earth L’oven will be demonstrating how to add a new insulation layer to this earth oven.  In this day-long workshop, you will learn about ratios of sand, clay, and other materials that are optimal for making earth baking domes, folding, and mixing the materials. Bring some rain/mud boots for stomping, and please dress for the weather! Children are welcome, but must be supervised (of course, there is plenty to see and play with on site). Pack yourself a lunch or dinner and come hang out!  This workshop costs $5/adult.  Please feel free to come for all or part of the day. You can text or call at 734-385-6748, if you need to come late and want to see if we are still constructing it. Please call Brendan at 734-709-1792, if interested in an earth oven on your own property.

2. SAUERKRAUT PRESERVING WORKSHOP at the Washtenaw Food Hub on October 14 from 6 to 8 PM:  Come make your own sauerkraut at the WASHTENAW FOOD HUB using Tantre Farm produce! Brinery Fermentation Expert, Melissa, will be leading this Farm-to-Fermentation workshop that will cover the basics of wild vegetable fermentation. Participants will take home a jar of fermenting sauerkraut made during the workshop. Please register with “SAUERKRAUT” in the subject line by email with your NAME, EMAIL ADDRESS, and PHONE NUMBER. $10 fee for materials and other ingredients. 

3. THANKSGIVING CSA Registration is OPEN!   A more detailed email notice about this will come out to you soon.  You can also read more details about the Thanksgiving Share on our website under “CSA Info”, and sign up on our website.  This share is a one-time pick-up of 60 to 80 pounds of produce for winter storage or to stock up on vegetables before the holiday for $125. This share will be available for pick up on Nov. 23 (the Saturday before Thanksgiving) at the Ann Arbor Farmers’ Market from 7 A.M. until Noon and Tantré Farm from 2-5 P.M.

4. PICK UP TIMES & LOCATIONS REMINDERS:
Ann Arbor Farmers’ Market (Wed.)–7 A.M. to 12 P.M.
Farm (Wed.)–10 A.M. to 7 P.M.
Washtenaw Food Hub (Wed.) –6 P.M. to 8 P.M.
Pure Pastures (Wed)–9 A.M. To 7 P.M.
Farm (Fri.)–2 P.M. to 7 P.M.
Community High School (Sat.) –7 A.M. to 12 P.M.
Washtenaw Food Hub (Sat.)—9 A.M. to 12 P.M.
Argus (Sat)– 10 A.M. to 7 P.M.
Agricole (Sat)—8 A.M. to 5 P.M.

RECIPES

SUPER EASY STIR-FRIED NAPA CABBAGE
1 tablespoon vegetable oil
2 cloves garlic, minced
1 pound shredded Napa cabbage
1 tablespoon soy sauce
1 tablespoon Chinese cooking wine
Heat the vegetable oil in a wok or large skillet over medium heat. Stir in the garlic, and cook for a few seconds until it begins to brown. Stir in the cabbage until it is coated in oil; cover the wok, and cook for 1 minute. Pour in the soy sauce, and cook and stir for another minute. Increase the heat to high, and stir in the Chinese cooking wine. Cook and stir until the cabbage is tender, about 2 minutes more.

CORN SALAD WITH RADICCHIO & RED ONION (from https://www.thedailymeal.com/corn-salad-radicchio-red-onion-recipe)
1/2 red onion, thinly sliced
1/2 head of radicchio, sliced into 1/2-inch strips
Olive oil
3 teaspoons red wine vinegar
3 teaspoons sherry vinegar
2 ears fresh corn, kernels removed
Salt, to taste
4-5 leaves fresh basil, chiffonade
Combine the red onion and radicchio in a pan over medium-low heat and sauté with a drizzle of olive oil for about 5 minutes. Once the ingredients have cooked and softened slightly, add in the red wine and sherry vinegars. Sitr to combine and cook for 2-3 minutes, and then remove from heat and add to a medium-sized serving bowl.
Next, take the raw corn (I remove the kernels by running down the ear of corn with a chef’s knife) and add it to the serving bowl with the other ingredients. Toss again and season with salt to taste. To serve, garnish with fresh basil.  Serves 4.

TATSOI STIR FRY
Olive oil  
1 carrot, sliced
2 garlic cloves, minced
6 mushrooms, sliced
1 onion, chopped  
1 bunch tat soi
Saute garlic and onion in olive oil until translucent.   Add carrot slices and saute 3 minutes.  Add sliced tat soi stems and cook another minute.  Salt and pepper to taste.  Add mushroom slices and stir-fry another minute.   Add tat soi greens and steam with a cover for 3 minutes.   Add a little hot water, if necessary.   Serve hot.

Ext. Week 1: September 29 – October 5, 2019

Tantre Farm CSA Newsletter
Extended Fall CSA Share
WEEK #1
Sept. 29 – Oct. 5, 2019

If needed, please contact Richard Andres & Deb Lentz at 2510 Hayes Rd. Chelsea, MI 48118 e-mail: tantrefarm@hotmail.com phone: 734-475-4323 website: www.tantrefarm.com.

In our newsletter, we try to give you an accurate listing of the produce in your box; however, since the newsletter is published often before the harvest, we may sometimes substitute some vegetables for others.  **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.

We  try to keep the printed newsletter to a 2-page maximum, which means that we won’t list all the share items’ descriptions every week, but refer you to previous newsletters for information on items that have already appeared in your shares.  

THIS WEEK’S SHARE

GREEN BEANS (Jade):  long, slender, deep green, filet bean with firm texture and good taste).  
-How to use: raw in salads, steamed, sautéed, stir-fried, etc.
-How to store: refrigerate in plastic bag for up to 1 week.

BOK CHOY (Joi Choi): All members will receive this green written as bok choi, bak choy, a traditional stir-fry vegetable from China with a sweet and mild flavor; looks like white Swiss chard with the stems all attached at the bottom; considered a cool weather crop and part of the cabbage or turnip family.
-How to use: two vegetables in one–the leaves can be cooked like spinach, and the crisp stem can be eaten like celery or asparagus; excellent in stir-fries, soups, sauteed or eaten raw.
-How to store: store as you would any green–in a loose plastic bag in the crisper drawer of your refrigerator.

CARROTS (Romance): blunt-tipped, deep orange roots with impressive flavor for a summer-harvested carrot; excellent greens this week!  
-How to use:  can be used raw as carrot sticks, grated in salads or juiced; steamed or sautéed, in stews, soups, casseroles, stir-fries
-How to store: refrigerate dry and unwashed roots in plastic bag for up to 2 weeks

SWEET CORN (Potawatomi):  It’s hard to believe we still have corn, but we do.  These yellow kernels come with excellent sweet flavor; contains a significant amount of vitamin A, B-complex, phosphorous and potassium along with vegetable protein. * We don’t treat our corn with pesticides, so you may find some earworms enjoying the corn too; just break off the damaged part and cook the rest of the ear.
-How to use: ears of corn can be steamed in 1-2 inches of water for 6-10 minutes, or drop ears into boiling water (enough to cover) for 4-7 minutes; ears of corn can also be roasted unhusked in the oven or outside grill for about 20 minutes.
-How to store: refrigerate with husks on, and use as soon as possible to retain sweetness and flavor.

U-PICK FLOWERS (only available on the farm):  A bouquet per household of up to 15 stems will be part of your share, if you are able to come and pick it.   Extra bouquets cost $5.

ONIONS:  You will receive Red Zeppelin (medium to large, globe-shaped bulbs with deep red color) and Copra (medium-sized, dark yellow-skinned storage onions; excellent storage onion staying firm and flavorful after most other varieties have sprouted; highest in sugar of the storage onions).  
-How to use: can be grilled, sauteed, or roasted whole as a vegetable or chopped in salads, soups, and other dishes for flavor
-How to store:  will store for six months or more, if kept in a cold, dark place, but remove any ones starting to go soft from the others.

SWEET PEPPERS:  You will receive a variety of Carmen (6 inch long, tapered fruit that ripens from green to a deep “carmine” red; sweet taste in salads and when roasted and fully red-ripe), Red Knight Bell (big, blocky, thick-walled, green-to-red pepper with sweet flesh), and Cornitos (exceptionally sweet, smaller versions of Carmen , but can be bright yellow or red when ripe; “bull’s horn” pepper type).
-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.

POTATOES (Yukon Gold):  yellowish brown skin with yellow dry flesh and pink eyes; long storage and good tasting; perfect baked, boiled, mashed or fried)
-How to store:  Keep unwashed in cool, dark place in paper bag

RADISHES (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 A, C, and the B’s!
How to store: refrigerate in plastic bag/damp towel for 1-2 weeks.

U-PICK RASPBERRIES (only available on the farm):  The harvest is slowing down, but you can still pick 1 pint as part of your share this week, if you are able to come out to the farm and pick it yourself.  $4 for any extra pints for members. Non members $5/pint.

SPINACH: crisp, dark green leaf–best eaten raw or with minimal cooking to obtain the beneficial chlorophyll, as well as vitamins A and C; delicious flavor when juiced.
-How to use: 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.

WATERMELON:  You will receive Starlight (10-12 pound round fruit; deep green with highly contrasting black stripes and pink flesh; excellent flavor with crisp texture) or Dark Belle (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.

WINTER SQUASH: You will receive 1 of each of the following: Acorn (small, green ribbed squash with pale yellow flesh; great stuffed with rice, breading, or soups) and Black Forest Kabocha (smaller size Kabocha; dark green, flat-round fruits; buttercup size with no button on end; orange flesh is medium-dry and sweet).
-How to use: Slice in half, scoop seeds out and bake with a little water in baking pan at 350 degrees for 40 minutes or until tender; boil or steam chunks for 15-20 minutes, or until tender (peel skins off “before” or “after“ cooked, but “after” is easiest when it’s cooled); mash cooked squash with butter; purée cooked squash for creamy soup, or add uncooked chunks to soups or stews; add small amounts to yeast breads, muffins, cookies, pies, oatmeal, etc.
-How to store:  Keep for several months (depending on the variety) in a dry, moderately warm (50-60 degrees), but not freezing location with 60-75% humidity; will also store at room temperature.

ANNOUNCEMENTS

1. SAUERKRAUT PRESERVING WORKSHOP at the Washtenaw Food Hub sometime later this month.  DATE still to be determined:  Come make your own sauerkraut at the WASHTENAW FOOD HUB using Tantre Farm produce! Brinery Fermentation Expert, Melissa, will be leading this Farm-to-Fermentation workshop that will cover the basics of wild vegetable fermentation. Participants will take home a jar of fermenting sauerkraut made during the workshop. Please register with “SAUERKRAUT” in the subject line by email with your NAME, EMAIL ADDRESS, and PHONE NUMBER. $10 fee for materials and other ingredients. 

2. VACATION HOLD or PICK UP RESCHEDULE: If you know that you are not able to pick up or need to reschedule pick up days during these coming 3 weeks for any reason, you can make those changes yourself by going into this link http://tantrefarm.csasignup.com and choosing “Schedule vacations or pick up location changes” under the “Member Actions” box on the left. You will need to do this a week ahead of time, if you know that you will not be picking up your share or you want to change your pick up date or location, or email us to make changes.  Please make a strong effort to PICK UP ALL OF YOUR SHARES in the next few weeks.  If you miss a share pick up, it is available at the farm ONLY for that day and 1 day after, but please let us know ASAP, so we know what to do with your share.  

3. PRORATED SHARES: Those of you with prorated shares should know that you will all receive the online newsletter every week and also Pick Up Reminders the night before you are scheduled even though it might not be your week to pick up.  This is all just computer automated, and it can’t be undone for individuals.  Just FYI.

4. THANKSGIVING CSA on November 23:  This CSA is NOT open for registration just yet, but we wanted to let you know to “save the date”, since it will open soon.  A more detailed email notice will come to you in the next week.  This share is a one time pick up of 60 to 80 pounds of produce for winter storage or to stock up on vegetables before the holiday for $125.  This share will be available for pick up on the Saturday before Thanksgiving at the Ann Arbor Farmers’ Market from 7 A.M. until Noon, at Tantré Farm from 2-5 P.M, and other locations TBD.

5. BRING BAGS:  We encourage you to bring cloth/plastic/paper bags, coolers, or totes to take extra produce home that is on the side besides getting the share box if you are at any of the sites that have “share add-ons” in addition to your share box.  If anyone has piles and piles of GROCERY BAGS ONLY, please donate them to any site you pick up.

6. PICK UP TIMES & LOCATIONS REMINDERS:
Ann Arbor Farmers’ Market (Wed.)–7 A.M. to 12 P.M.
Farm (Wed.)–10 A.M. to 7 P.M.
Washtenaw Food Hub (Wed.) –6 P.M. to 8 P.M.
Farm (Fri.)–2 P.M. to 7 P.M.
Community High School (Sat.) –7 A.M. to 12 P.M.
Washtenaw Food Hub (Sat.)—9 A.M. to 12 P.M.
Pure Pastures (Wed)–9 A.M. To 7 P.M.

RECIPES

SCALLOPED SQUASH AND POTATOES (from Farm-Fresh Recipes by Janet Majure)
3 cups dry winter squash (kabocha), peeled and cut into chunks
2 cups diced potatoes
1/3 cup chopped onion
1/2 cup chopped cooked ham
1/4 cup flour
1 Tbsp chopped parsley
1 tsp salt
1/4 tsp pepper
1/4 tsp ground nutmeg
1 1/3 cups whole milk
2 Tbsp butter
Place half of squash and potatoes in a greased 1 1/2-quart casserole dish.  Sprinkle half the amount of ham and onions.  Whisk together flour, parsley, salt, pepper, and nutmeg with milk.  Pour half the mixture over vegetables.  Dot with half the butter.  Repeat layers.  Cover and bake at 350 degrees for 45 minutes.  Uncover and bake 10-15 minutes, or until vegetables tender.

EMERALD SOUFFLE (from From Asparagus to Zucchini: A Guide to Cooking Farm-Fresh Seasonal Produce by MACSAC)  Serves 3
1 lb bok choy
2 Tbsp butter
2 Tbsp whole wheat flour
1 cup evaporated or soy milk
3 eggs
1/2 cup shredded cheddar cheese
1/2 tsp salt
Pinch of black pepper
Pinch of ground mace
3 large egg whites
6 sprigs of parsley or chervil
Preheat oven to 350 degrees.  Grease an 8-inch souffle dish.  Steam bok choy until very tender, about 8-10 minute.  Drain and chop in food processor.  Set aside.  Melt butter in medium saucepan over low heat.  Add flour and cook 1 minute, stirring constantly.  Whisk in milk and bring to a boil, stirring constantly.  Remove from heat; stir in bok choy, 3 eggs, cheese, salt, pepper, and mace.  Set aside.  Whisk egg whites until soft peaks form; gently fold into bok choy mixture.  Pour into souffle dish; smooth surface.  Bake until golden brown, about 45 minutes.  Garnish with parsley or chervil.  Serve immediately.  

RADISH TOP PESTO (adapted from www.achefskitchen.com)
For the pesto: 
4 cups radish tops (packed), 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.) Put this pesto on pasta, bread, sandwiches, etc.

2019: Week 17, September 15 – 21

Tantre Farm CSA Newsletter
WEEK #17
Sept. 15-21, 2019

If needed, please contact Richard Andres & Deb Lentz at 2510 Hayes Rd. Chelsea, MI 48118 e-mail: tantrefarm@hotmail.com phone: 734-475-4323 website: www.tantrefarm.com.

We  try to keep the printed newsletter to a 2-page maximum, which means that we won’t list all the share items’ descriptions every week, but refer you to previous newsletters for information on items that have already appeared in your shares.  In our newsletter, we try to give you an accurate listing of the produce in your box; however, since the newsletter is published before the harvest, we may sometimes substitute some vegetables for others.  The information provided here is also published each week on our website.  **Also, if you’re having trouble identifying any unfamiliar produce, please look for “Veggie ID” with additional information on our website under CSA INFO or under RECIPES.

If you are new to our CSA, since you signed up with a prorated share, you can find all past newsletters on our website under the NEWSLETTERS tab.

THIS WEEK’S SHARE

FRESH BEANS:  You will receive E-Z Pick (a round, tender, dark green, snap bean with good sweet flavor) and Marvel of Venice (famous Italian, Romano-like heirloom with large, sweet, juicy, 8-9 inch long, wide, flat yellow pods) . See Week 8 newsletter for usage and storage tips.

BOK CHOY (Joi Choi): All members will receive this green written as bok choi, bak choy, a traditional stir-fry vegetable from China with a sweet and mild flavor; looks like white Swiss chard with the stems all attached at the bottom; considered a cool weather crop and part of the cabbage or turnip family.
-How to use: two vegetables in one–the leaves can be cooked like spinach, and the crisp stem can be eaten like celery or asparagus; excellent in stir-fries, soups, sauteed or eaten raw.
-How to store: store as you would any green–in a loose plastic bag in the crisper drawer of your refrigerator.

BROCCOLI:  deep emerald green, tiny buds that are clustered on top of stout, edible stems; high in vitamins A, C, calcium, potassium, and iron; known as an anti-cancer vegetable.  See Week 5 newsletter for usage and storage tips.

CARROTS (Romance): blunt-tipped, deep orange roots with impressive flavor for a summer-harvested carrot; excellent greens this week!  See Week 8 newsletter for usage and storage tips and yummy “Carrot Top Soup” recipe.

SWEET CORN (Potawatomi):  yellow kernels with excellent sweet flavor.  * We don’t treat our corn with pesticides, so you may find some ear worms enjoying the corn too; just break off the damaged part and cook the rest of the ear.  See Week 16 newsletter for usage and storage tips.

DAIKON RADISH (Alpine): the smooth, attractive roots are white with green shoulders; looks like an overgrown green carrot, but with a slightly mild radish taste; crunchy and sweet texture; good macrobiotic root that is good for the gut; the most common type grown in Korea.
-How to use: for fresh use, pickling, and storage; greens are also edible and can be used like any other green.
-How to store: not as hardy as you may think, so store wrapped in plastic to keep them crisp for up to 2 weeks in refrigerator.

U-PICK FLOWERS (only available on the farm):  This week you can pick up to 15 stems for as part of your share.  You may want to bring a vase/jar to keep your flowers fresh going home, but we will have donated yogurt containers to fill with water as well.  Your bouquet is part of your share, although you may always feel free to make a donation to pay for seeds, if you like. $5 for extra bouquet.

NO HERBS:  We are letting our smaller patches of herbs rest for another week, so we will have enough herbs for next week.

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

ONIONS: You will receive Red Zeppelin (medium to large, globe-shaped bulbs with deep red color and will store for six months or more under proper conditions).  See Week 7 newsletter for usage and storage tips.

SWEET PEPPERS:  You will receive Cornitos (exceptionally sweet, smaller versions of Carmen sweet pepper, but can be bright yellow or red when ripe; “bull’s horn” pepper type and tasty any way you eat them — raw, cooked, sliced, diced, sautéed, stuffed, grilled, and especially fire-roasted, which caramelizes the sugars and is so delicious!  See Week 13 newsletter for usage and storage tips.

POTATOES:  You will receive Yukon Gold  (yellowish brown skin with yellow dry flesh and pink eyes; long storage and good tasting) and Mountain Rose (rosy-skinned inside and out, these versatile, all-purpose spuds are deliciously moist, but not waxy textured; extra nutritious, and high in antioxidants; excellent baked, mashed or fried). See Week 8 newsletter for usage and storage tips.

U-PICK RASPBERRIES (only available on the farm):  Come to the farm and pick a pint for yourself as part of your share.  $4/extra pint.

TOMATOES:  The tomatoes are finally thinning out, but you will still receive Verona (similar to Juliet, but with even tastier, somewhat plumper, deep red “cocktail plum” fruits; good in sauces and in salads, excellent dehydrated!) and San Marzano (early, large classic Italian Roma tomato; delicious, balanced acidic flavor and meaty flesh makes for good sauce and paste). See Week 9 newsletter for usage and storage tips.

WATERMELON:  You may choose from Mini Love (sweet and firm, oval-round fruits avg. 3–5 lb. Distinctive, bright green rind with dark green stripes and dense, bright red flesh) or Sunshine (8-10 pound oval-rounded fruit; green-striped shell with bright yellow flesh, which is brittle, juicy, and very sweet), OR Dark Belle (dark-green skin, bright-red flesh, oblong 5-7 lb. fruit with thin rind, and very sweet flavor). See Week 10 newsletter for usage and storage tips.

ANNOUNCEMENTS

1. STILL ROOM: SALADS COOKING CLASS on Sept. 18 from 6 – 8:30 PM at Tantre Farm:  Please join us THIS WEDNESDAY for another great cooking class on SALADS. CSA member, Laenne Thompson, will share a flavorful assortment of recipes for hot summer nights using mostly ingredients from Tantre Farm’s weekly share box.  We will break into teams to prepare them, and enjoy a feast of our creations! There will be a $10 fee for materials and handouts for each class.  Please register with SALADS in the Subject Line and your NAME, PHONE NUMBER, and E-MAIL ADDRESS in the body of the email. 

2. FALL WORK PARTY/END-OF SEASON POTLUCK will be this coming Sunday, Sept. 22, from 1-4 P.M.  Please feel free to bring an hors d’oeuvre, snack, or refreshment to pass.  Members are invited to bring family and friends to help harvest squash, pumpkins, and potatoes before the first frost.  You may also come just to enjoy the farm and walk around to see the produce and the animals, go on a wagon ride, listen to a local musician, or just eat at the potluck anytime between 1 and 4 PM. All who come will be able to take something home, such as a pumpkin, a winter squash, and a flower bouquet.  

3. EDIBLE & MEDICINAL PLANT WALK SERIES Sept. 25 from 6-8 PM (Last Wednesday of every month May through October)
We are offering a monthly plant walk at Tantre Farm with the guidance of our local foraging expert, Rachel Mifsud. On these leisurely walks we will be looking for edible, medicinal, and otherwise useful plants and mushrooms. The cost is $15 for Tantre CSA members or $20 for nonmembers. Kids 12 and under FREE! You may bring cash, check or pre-register at https://squareup.com/store/willforageforfood

4. ENDING SUMMER CSA DATES:  The summer season ends next week!  This means Sept. 25 (Wed.), Sept. 27 (Fri.), and Sept. 28 (Sat.) are the last distribution days for our Summer Shares, but please feel free to continue with our Extended Fall CSA program.  See below for details.

5. “EXTENDED FALL CSA” SHARE REGISTRION IS OPEN:  This year we are providing a 4-week share, which runs from Sept. 29 – Oct. 26 for $140 celebrating all the bounty of the fall vegetables!  The link for online registration is http://tantrefarm.csasignup.com.  Please sign up by Saturday, Sept. 28 for all 4 weeks.  Please go to our website for more information.  We are prorating these shares as well, so if you need to miss a week of the Extended Fall CSA, just send us an email, and we will register you for the weeks you will receive a share.  Hope to share more of this abundant fall harvest with you throughout October!  Tell your friends and family!!  Due to outside exposure of potentially cold-damaging temperatures in October, we will not have Fall Shares at the Chelsea Farmers Market or at MOVE, since we have no way to protect these shares from the Oct. elements, so please choose alternate pick up locations.  All other sites are the same.

6. THANKSGIVING CSA on November 23:  This CSA is NOT open for registration just yet, but we wanted to let you know to “save the date”, since it will open soon.  A more detailed email notice will come to you in the next week or so.  This share is a one time pick up of 60 to 80 pounds of produce for winter storage or to stock up on vegetables before the holiday for $125.  This share will be available for pick up on the Saturday before Thanksgiving at the Ann Arbor Farmers’ Market from 7 A.M. until Noon or at Tantré Farm from 2-5 P.M.

7. THANKS FOR COMING TO THE TOMATO PRESERVING WORKSHOP!  During the workshop our enthusiastic participants managed to put up over 60 quarts of canned tomatoes and 10 trays of dehydrated Green Zebra, Roma, and cherry tomatoes during our 3-hour workshop. This is an incredible amount of help from our community of CSA members for our winter preservation and our farm crew that we feed throughout the seasons!  All went home with 1 jar of canned tomatoes. Thanks to Noelle Dronen, who facilitated the workshop and all the hardworking participants. Many went home with their own box of tomatoes to preserve as well.  Happy canning!!

8. U-PICK AVAILABLE: Please call ahead if you plan to pick on other days besides Farm Distribution Days (Wed. and Fri.), so we can make sure someone is around to help you.
**U-pick Flowers – 15 stems with your share and extra bouquets for $5 for Members.  Nonmembers–$6/bouquet
**U-pick Fall Raspberries – 1 pint FREE if you can make it out to the farm to pick.  Extra pints are $4/pint for members. Nonmembers–$5/pint.
**U-pick Tomatoes – some tomato varieties are gone, but there still are a few tomatoes ready for picking.  Members–$0.50/lb. Nonmembers–$0.75/lb.

9. PICK UP TIMES & LOCATIONS REMINDER:
*Ann Arbor Farmers’ Market (Wed.)—7 A.M. to 12 P.M.
*MOVE Fitness & Wellness Studio (Wed)—8 A.M. to 12 P.M.
*Farm (Wed.)—10 A.M. to 7 P.M.
*Washtenaw Food Hub (Wed.)—6 P.M. to 8 P.M.
*Pure Pastures (Wed.) (limited site) —10 A.M. To 7 P.M.
*Farm (Fri.)—2 P.M. to 7 P.M.
*Community High School (Sat.) —7 A.M. to 12 P.M.
*Washtenaw Food Hub (Sat.)—9 A.M. to 12 P.M.
*Chelsea Farmers’ Market (Sat.)—8 A.M. to 12 P.M.
*Argus-Packard (Sat) (limited site)—10 A.M. to 6 P.M.

RECIPES

BRAISED ROMANO BEANS (from https://gluttonforlife.com/2013/09/6/spilling_the_beans) Serves 4.
1 pound Romano yellow beans
2 tablespoons olive oil
3 small shallots or 1 red onion, thinly sliced
2 cloves garlic, minced
1 small fennel bulb, trimmed and roughly chopped (retain fresh fronds)
1/2 pound tomatoes (about 3 small), roughly chopped
2 tablespoons chopped fennel fronds
1 teaspoon ground toasted fennel seeds
sea salt & freshly ground pepper
fennel pollen, for optional garnish
         Rinse and trim beans, as needed, discarding any stems. Heat olive oil over medium heat in a large, heavy saucepan or Dutch oven. Add shallots, garlic and a fat pinch of sea salt and sauté until lightly golden. Add fennel bulb and cook for a few moments, then tomatoes and fennel fronds. Cook, stirring often, until everything is soft and melded, about 15 minutes. Add beans and stir to coat, then pour water over to cover, about 3 cups. Bring to a gentle simmer, then cover and cook over low heat until beans are quite tender but not mushy, about 45 minutes. Serve hot or at room temperature, drizzled with good olive oil, some flaky sea salt and a shower of fennel pollen, if you have it.

BRAISED DAIKON (from Winter Harvest Cookbook)  Serves 4.
1 Daikon radish, peeled and diced
2 Tbsp light cooking oil
1 tsp sugar (or honey)
1 1/2 Tbsp soy sauce
Put Daikon in saucepan, cover with water, and boil 5 minutes.  Drain well.  Heat skillet, add oil, and stir-fry Daikon for 2 minutes.  Add sugar and soy sauce; stir-fry another minute.  Add 1/4 cup water, cover, and bring to a boil.  Reduce heat to medium-low and cook, stirring occasionally, until Daikon is tender, but not mushy, about 30 minutes.  Serve hot.

2019: Week 16, September 8 – 14

Tantre Farm CSA Newsletter
WEEK #16
Sept. 8-14, 2019

If needed, please contact Richard Andres & Deb Lentz at 2510 Hayes Rd. Chelsea, MI 48118 e-mail: tantrefarm@hotmail.com phone: 734-475-4323 website: www.tantrefarm.com.

We  try to keep the printed newsletter to a 2-page maximum, which means that we won’t list all the share items’ descriptions every week, but refer you to previous newsletters for information on items that have already appeared in your shares.  In our newsletter, we try to give you an accurate listing of the produce in your box; however, since the newsletter is published before the harvest, we may sometimes substitute some vegetables for others.  The information provided here is also published each week on our website.  **Also, if you’re having trouble identifying any unfamiliar produce, please look for “Veggie ID” with additional information on our website under CSA INFO or under RECIPES.

If you are new to our CSA, since you signed up with a prorated share, you can find all past newsletters on our website under the NEWSLETTERS tab.

THIS WEEK’S SHARE

GREEN BEANS:  You will receive E-Z Pick (a round, tender, dark green, snap bean with good sweet flavor). See Week 8 newsletter for usage and storage tips.

SWEET CORN (Potawatomi):  AND WHAT WE ALL HAVE BEEN WAITING FOR… CORN!  See feature article! These yellow kernels come with excellent sweet flavor.  Corn is often referred to as maize and is an ancient staple food of the Americas; everything on the corn plant can be used: “husks” for Tamales, the “silk” for medicinal tea, the “kernels” for food, and the “stalks” for fodder; contains a significant amount of vitamin A, B-complex, phosphorous and potassium along with vegetable protein. * We don’t treat our corn with pesticides, so you may find some earworms enjoying the corn too; just break off the damaged part and cook the rest of the ear.
-How to use: ears of corn can be steamed in 1-2 inches of water for 6-10 minutes, or drop ears into boiling water (enough to cover) for 4-7 minutes; ears of corn can also be roasted unhusked in the oven or outside grill for about 20 minutes.
-How to store: refrigerate with husks on, and use as soon as possible to retain sweetness and flavor.

U-PICK FLOWERS (only available on the farm):  This week you can pick up to 15 stems for as part of your share.  You may want to bring a vase/jar to keep your flowers fresh going home, but we will have donated yogurt containers to fill with water as well.  Your bouquet is part of your share, although you may always feel free to make a donation to pay for seeds, if you like.  

NO HERBS:  We are letting our smaller patches of herbs rest for another week.

KALE:  You will receive Red Russian Kale (the stems are purple, and leaves are deep gray-green, purple-veined, flat, non-curled, and tooth-edged).  See Week 2 newsletter for usage and storage tips.

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

ONIONS: You will receive 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) and Red Zeppelin (medium to large, globe-shaped bulbs with deep red color and will store for six months or more under proper conditions).  See Week 7 newsletter for usage and storage tips.

SWEET RED PEPPERS:  You will receive Carmen (6 inch long, tapered fruit that ripens from green to a deep “carmine” red; sweet taste in salads and when roasted and fully red-ripe), Red Knight Bell (big, blocky, thick-walled, green-to-red pepper with sweet flesh) or Lipstick (sweet, cone or heart-shaped peppers with juicy, thick flesh; delicious in salads and salsas, but also great for roasting). See Week 13 newsletter for usage and storage tips.

POTATOES:  You will receive Kerr’s Pink (very pale skin and cream flesh; mealy, cooked texture, so makes a good specialty/salad potato variety; good roasted, mashed, or in salads) and Mountain Rose (rosy-skinned inside and out, these versatile, all-purpose spuds are deliciously moist, but not waxy textured; extra nutritious, and high in antioxidants; excellent baked, mashed or fried).   See Week 8 newsletter for usage and storage tips.

U-PICK RASPBERRIES (only available on the farm):  Come to the farm and pick a pint for yourself as part of your share.  

TOMATOES:  You will receive any of the following: Geronimo (newer variety but already one of the most widely used beefsteak varieties; fruits are very large, firm, nice red color and good taste),  Green Zebra (ripe as a green fruit with a yellow blush and darker green stripes; delicious, tangy salad tomato; beautiful sliced into wedges for salads),  Mountain Magic (bright red, round tomatoes with very sweet flavor; excellent in salads), including San Marzano (early, large classic Italian Roma tomato; delicious, balanced acidic flavor and meaty flesh makes for good sauce and paste), and Rose (deep pink, heirloom, medium-sized tomato, which is meaty and flavorful)  See Week 9 newsletter for usage and storage tips.

WATERMELON/HONEYDEW:  You may choose from Mini Love (sweet and firm, oval-round fruits avg. 3–5 lb. Distinctive, bright green rind with dark green stripes and dense, bright red flesh) or Sunshine (8-10 pound oval-rounded fruit; green-striped shell with bright yellow flesh, which is brittle, juicy, and very sweet), OR Honey Blonde Honeydew (flavorful, yellow-skinned honeydew; oval fruit with sweet, delicious, orange flesh). See Week 10 newsletter for usage and storage tips.

ANNOUNCEMENTS

1. PIZZA PARTY FUNDRAISER on Sept. 8 was a HUGE SUCCESS!  Thank you so much for all of you who joined us at the farm for a farm tour, pizzas, salads, door prizes, bonfire, etc. to support farm to school education and school garden support for Agrarian Adventure.  We are so grateful for the turnout and the generous donations.  We were able to raise over $1000, thanks to you!  This will help support funds for our Farmer in the Classroom coordinator this fall.  If anyone was not able to attend, but would still like to help us out with a donation for continuing our programs in the spring, please feel free to go to the donation button on the website at www.agrarianadventure.org.  We really appreciate it!

2. STILL ROOM: TOMATO PRESERVING WORKSHOP on Sept. 15 from 1 – 4 PM at Tantre Farm:   Former Tantre intern, Noelle Dronen, will facilitate mostly how to can tomatoes, but also some demonstration will be on dehydrating and freezing tomatoes.  There will be active participation and “take-home” samples for those attending.  Please bring a Quart Size Canning Jar with a lid.  You can also buy one from us for $1.  Please register with your Name, Phone Number, and E-mail Address in the body of the email to us.   Bulk tomatoes will be available for you to buy.  This is a great time for canning, freezing, or dehydrating!  $5 for CSA members and $10 for nonmembers.

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

4. FALL WORK PARTY/END-OF SEASON POTLUCK will be Sunday, Sept. 22, from 1-4 P.M.  Our end-of-season potluck will also be at this time, so please bring an hors d’oeuvre, snack, or refreshment to pass.  Members are invited to bring family and friends to help harvest squash, pumpkins, and potatoes before the first frost.  You may also come just to enjoy the farm and walk around to see the produce and the animals, listen to a local musician, or just eat at the potluck anytime between 1 and 4 PM. All who come will be able to take something home, such as a pumpkin or a winter squash and a flower bouquet.  

5. “EXTENDED FALL CSA” SHARE REGISTRATION IS OPEN:  This year we are providing a 4-week share, which runs from Sept. 29 – Oct. 26 for $140 celebrating all the bounty of the fall vegetables!  The link for online registration is http://tantrefarm.csasignup.com .  Please sign up by Saturday, Sept. 28 for all 4 weeks.  Please go to our website for more information.  We are prorating these shares as well, so if you need to miss a week of the Extended Fall CSA, just send us an email, and we will register you for the weeks you will receive a share.  Hope to share more of this abundant fall harvest with you throughout October!  Tell your friends and family!!  Due to outside exposure of potentially cold-damaging temperatures in October, we will not have Fall Shares at the Chelsea Farmers Market or at MOVE, since we have no way to protect these shares from the Oct. elements, so please choose alternate pick up locations.  All other sites are the same.

6. ENDING SUMMER CSA DATES:  The end is drawing near.  This is just a reminder that our summer shares are ending in just a few weeks.  That means Sept. 25 (Wed.), Sept. 27 (Fri.), and Sept. 28 (Sat.) are the last distribution days for our Summer Shares.

7. U-PICK AVAILABLE: Please call ahead if you plan to pick on other days besides Farm Distribution Days (Wed. and Fri.), so we can make sure someone is around to help you.
**U-pick Flowers – 15 stems with your share and extra bouquets for $4 for members.  Nonmembers $5/bouquet
**U-pick Fall Raspberries – 1 pint FREE if you can make it out to the farm to pick.  Extra pints are $4/pint. Nonmember are $5/pint.
**U-pick Tomatoes – many tomato varieties are ready for picking.  Members–$0.50/lb. Nonmembers–$0.75/lb.

8. PICK UP TIMES & LOCATIONS REMINDER:
**If you need to switch to different pick up sites throughout the season that usually works for all but the “limited sites”, using the Membership Actions section on the registration page.  These sites have less space to drop share boxes at, so are considered “limited”. Please always email ahead to see if they are at capacity before making any switches on your own.
*Ann Arbor Farmers’ Market (Wed.)—7 A.M. to 12 P.M.
*MOVE Fitness & Wellness Studio (Wed)—8 A.M. to 12 P.M.
*Farm (Wed.)—10 A.M. to 7 P.M.
*Washtenaw Food Hub (Wed.)—6 P.M. to 8 P.M.
*Pure Pastures (Wed.) (limited site) —10 A.M. To 7 P.M.
*Farm (Fri.)—2 P.M. to 7 P.M.
*Community High School (Sat.) —7 A.M. to 12 P.M.
*Washtenaw Food Hub (Sat.)—9 A.M. to 12 P.M.
*Chelsea Farmers’ Market (Sat.)—8 A.M. to 12 P.M.
*Argus-Packard (Sat) (limited site)—10 A.M. to 6 P.M.

REFLECTIONS ON THE FARM
By Deb and Richard

As the days of summer have finally shortened to autumn days, we begin each day in the dark sorting tomatoes in the barn, sweeping the packing shed, and this week finally for the first time this summer, we pick corn for the CSA shares!  With a crew of 6 people and a pickup truck we head down to the field with four 20-bushel boxes.  We fill each box until it is almost overflowing, giving us 80 bushels of sweet corn that we haul back to the packing shed to sort the ones that have been gnawed by raccoons and pecked by birds, or ones that are too small and unusable by anyone except for the pigs.  
The 20 pigs (some over 300 pounds, some only 40 pounds) are only too happy to eat the kernels, cob, husk and all, as well as any stray worms.  Snuffling around in their muddy pasture, mixing whatever is left with the dirt to complement their sweet corn entree, they are in piggy heaven!  It is very interesting to watch them push the corn through the dirt, nuzzling it, covering it, uncovering it, and enjoying each succulent bite.  These hogs are very excited when fed the culled sweet corn or any other “ugly produce”– pushing, squealing, with open mouthed tusks ready for the very first bite.  
Consequently, after 25 raccoons, 3 opossums, and 1 skunk later, we are finding that we finally have enough sweet corn to harvest for the market and the CSA after 5 weeks of diligent trapping and relocating these voracious eaters.  Good tidings for hogs; good tidings for CSA members!  We should have corn for the last 3 weeks of the Summer season!  If there is any interest in buying it in bulk, please let us know, since now we should have an abundance.

RECIPES

GRILLED CORN ON THE COB (from Good-for-You Garlic Cookbook)
4 ears of corn
2 tsp butter
1 tsp dried marjoram
3/4 tsp cayenne pepper
2 garlic cloves, chopped
1/2 tsp salt
Dash of paprika
Remove silk from corn, keeping husks intact.  Soak corn in water for 20 minutes.  Peel back husks to rub each ear of corn with 1/2 teaspoon butter.  Then sprinkle with marjoram, cayenne, garlic, salt, and paprika.  Pull husks up to cover corn and grill for 10-15 minutes, turning often.

2019: Week 15, September 1 – 7

Tantre Farm CSA Newsletter
WEEK #15
Sept. 1-7, 2019

If needed, please contact Richard Andres & Deb Lentz at 2510 Hayes Rd. Chelsea, MI 48118 e-mail: tantrefarm@hotmail.com phone: 734-475-4323 website: www.tantrefarm.com.

We  try to keep the printed newsletter to a 2-page maximum, which means that we won’t list all the share items’ descriptions every week, but refer you to previous newsletters for information on items that have already appeared in your shares.  In our newsletter, we try to give you an accurate listing of the produce in your box; however, since the newsletter is published before the harvest, we may sometimes substitute some vegetables for others.  The information provided here is also published each week on our website.  **Also, if you’re having trouble identifying any unfamiliar produce, please look for “Veggie ID” with additional information on our website under CSA INFO or under RECIPES.

If you are new to our CSA, since you signed up with a prorated share, you can find all past newsletters on our website under the NEWSLETTERS tab.

THIS WEEK’S SHARE

GREEN BEANS:  You will receive E-Z Pick (a round, tender, dark green, snap bean with good sweet flavor). See Week 8 newsletter for usage and storage tips.

CARROTS (Purple Haze): bright purplish-red roots with bright orange interior and a sweet flavor; cooking will cause the color to fade. See Week 8 newsletter for usage and storage tips.

U-PICK FLOWERS (only available on the farm):  Every summer we plant a variety of flowers for drying or fresh bouquets.  We welcome  you to the farm to pick your flowers on any day of the week until the first frost, but please contact us if it will be on other days besides Wednesdays and Fridays, so we can make sure to be around to show you where to go.  This week you can pick up to 10 stems, since the flowers are just starting.  Please make sure that you and your kids stay on the paths without stepping into/over the flower beds to harvest, which compacts the soil.  You may want to bring a vase/jar to keep your flowers fresh going home, but we will have donated yogurt containers to fill with water as well.  Your bouquet is part of your share, although you may always feel free to make a donation to pay for seeds, if you like.  Extra bouquets cost $4 per bunch.

GARLIC:  a bulb of several papery white cloves; believed to help in fighting infections, cancer prevention, bolstering the immune system, etc.   See Week 8 newsletter for usage and storage tips.

FRESH HERBS:  In general, store herbs upright with cut stems in 1 or 2 inches of water and refrigerate for up to 1 week or wrap in slightly dampened cloth or plastic bag and store in refrigerator.  
You may CHOOSE ONE bunch (NOT one bunch of each) from the following 4 options:
-French Sorrel: slightly tart, lemon-flavored green shaped like spinach; excellent for salads, soups, and sauces; can be used in omelets, breads, dressings, or cooked as a side dish.

-Italian Flat-leaf Parsley: flat, glossy, dark green leaves have a strong parsley/celery flavor for use dried or fresh; especially good in omelets, scrambled eggs, mashed potatoes, soups, pasta and vegetable dishes, as well as with fish, poultry, and pork.

-Red Rubin Basil – dark purple, Italian large leaf type; slightly stronger flavor than sweet basil with hints of clove and ginger, more savory than sweet; excellent in vinaigrettes, as a garnish, or in salads, and also used as a purple pesto; best eaten raw as cooking changes its flavor and color. Do NOT refrigerate, and store in jar of water on counter.  How to use: layer slices of ripe, heirloom tomatoes and fresh mozzarella with purple basil leaves and top with sea salt, black pepper, and a drizzle of olive oil.  Make “Strawberry-Basil Mojitos” by muddling 1 cup of fresh strawberries, 1/2 cup of purple basil, 1/4 cup of fresh mint, and 8 limes (sliced), then add 1 cup of simple syrup and 2 cups of rum.  Serve over ice and top off with club soda.  Garnish with more basil.

-Lemon Basil—narrow, ovate, light green leaves producing a lemon scent & strong citrus flavor; use fresh or dried in vinegars, fish, chicken, vegetables and soups; common herb found within Thai, Indonesian and several Middle Eastern region cuisines. Do NOT refrigerate, and store in jar of water on counter.  Excellent informational link for lemon basil: http://www.specialtyproduce.com/produce/Lemon_Basil_152.php

KALE:  You will receive Red Curly (well-ruffled, curly green with red stems with all leaves turning red after a frost) or Green Curly (well-ruffled, curly green leaves on green stems; this variety makes a good, roasted “kale chip”).  See Week 2 newsletter for usage and storage tips.

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

ONIONS (Cipollini): a traditional Italian onion known for its flat, oval shape and delicately mild, sweet flavor; ranges in size from 1-3 inches; used for pickling and to season a wide variety of dishes and especially good grilled on a skewer.  See Week 7 newsletter for usage and storage tips.

SWEET RED PEPPERS:  You will receive Red Knight Bell (big, blocky, thick-walled, green-to-red pepper with sweet flesh) or Lipstick (sweet, cone or heart-shaped peppers with juicy, thick flesh; delicious in salads and salsas, but also great for roasting). See Week 13 newsletter for usage and storage tips.

POTATOES:  You will receive 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; very high in antioxidants!) and Yukon Gold (yellowish brown skin with yellow dry flesh and pink eyes; long storage and good tasting; perfect baked, boiled, mashed or fried).   See Week 8 newsletter for usage and storage tips.

U-PICK RASPBERRIES (only available on the farm):  The sweet fall red raspberries have been ripening again with the rainy, warm weather, so you may pick 1 pint as part of your share, if you are able to come out to the farm and pick it yourself this week.  Extra pints are $4/pint.

TOMATOES:  You will receive any of the following: Geronimo (newer variety but already one of the most widely used beefsteak varieties; fruits are very large, firm, nice red color and good taste),  Green Zebra (ripe as a green fruit with a yellow blush and darker green stripes; delicious, tangy salad tomato; beautiful sliced into wedges for salads),  Mountain Magic (bright red, round tomatoes with very sweet flavor; excellent in salads), including San Marzano (early, large classic Italian roma tomato; delicious, balanced acidic flavor and meaty flesh makes for good sauce and paste), and Rose (deep pink, heirloom, medium-sized tomato, which is meaty and flavorful)  See Week 9 newsletter for usage and storage tips.

WATERMELON:  You will receive Mini Love (sweet and firm, oval-round fruits avg. 3–5 lb. Distinctive, bright green rind with dark green stripes and dense, bright red flesh) or Sunshine (8-10 pound oval-rounded fruit; green-striped shell with bright yellow flesh, which is brittle, juicy, and very sweet).  See Week 10 newsletter for usage and storage tips.

WINTER SQUASH: Everyone will receive Spaghetti Squash (3-5-pounds, pale yellow, oblong, smooth, medium size, only mildly sweet with “spaghetti” (stringy) flesh).
-How to use: Slice in half, scoop seeds out and bake with a little water in baking pan at 350 degrees for 40 minutes or until tender; bake like squash or boil and fork out the flesh, topping the “spaghetti” flesh with your favorite sauce; mildly sweet).
-How to store:  Keep for several months (depending on the variety) in a dry, moderately warm (50-60 degrees), but not freezing location with 60-75% humidity; will also store at room temperature.

ANNOUNCEMENTS

1. STILL ROOM:  PIZZA PARTY FUNDRAISER on Sept. 8 from 5 – 8 PM at Tantre Farm:  Support Farm to School Education with this end-of-summer Pizza Party at Tantre Farm! The Agrarian Adventure and Tantre Farm come together for an evening of tasty local food, friendly local farmers, and community building. Plan on a farm tour, fun give aways, and amazing earth oven pizzas and farm salads. Proceeds go to The Agrarian Adventure, which funds in-school programs for K-12 students in Washtenaw County, including Farmer In the Classroom and School Garden support. Tickets on a sliding scale: $15 – $30.  Please RSVP by Thursday if possible, by following the link to purchase yours! https://www.eventbrite.com/e/agrarian-adventure-pizza-fundraiser-tickets-66811144933

2. CORRECTION to Sept. 15- TOMATO PRESERVING WORKSHOP  from 1 – 4 PM at Tantre Farm:    This is a perfect hands-on followup for the Agricole Introduction to Preserving class on Aug. 29. Former Tantre intern, Noelle Dronen, will facilitate mostly how to can tomatoes, but also some demonstration will be on dehydrating and freezing tomatoes.  There will be active participation and “take-home” samples for those attending.  Please bring a Quart Size Canning Jar with a lid.  You can also buy one from us for $1.  Please register with your Name, Phone Number, and E-mail Address in the body of the email to us.   Bulk tomatoes will be available for you to buy.  This is a great time for canning, freezing, or dehydrating!  $5 for CSA members and $10 for nonmembers.

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

4. FALL WORK PARTY/END-OF SEASON POTLUCK will be Sunday, Sept. 22, from 1-4 P.M.  Our end-of-season potluck will also be at this time, so please bring an hors d’oeuvre, snack, or refreshment to pass.  Members are invited to bring family and friends to help harvest squash, pumpkins, and potatoes before the first frost.  You may also come just to enjoy the farm and walk around to see the produce and the animals, listen to a local musician, or just eat at the potluck anytime between 1 and 4 PM. All who come will be able to take something home, such as a pumpkin, a winter squash, and a flower bouquet.  

5. WEEDING VOLUNTEERS NEEDED:  We have plenty of weeds to pull.  If you are interested in helping out–even if it’s just for 10 or 15 minutes before you pick up your box at the farm, come join us.  Please contact us any day of the week or evenings.

6. WANTED: TOMATO PICKERS!!   Is there anyone interested in helping us pick tomatoes any weekday morning for the next few weeks, but especially on Tuesday and Friday mornings.  We will even feed you a homemade, farm-cooked lunch at 12:30 PM.  We are a little short-handed, so please contact us.

7. ENDING SUMMER CSA DATES:  The end is drawing near.  This is just a reminder that our summer shares are ending in just a few weeks.  That means Sept. 25 (Wed.), Sept. 27 (Fri.), and Sept. 28 (Sat.) are the last distribution days for our Summer Shares.

8. U-PICK AVAILABLE: Please call ahead if you plan to pick on other days besides Farm Distribution Days (Wed. and Fri.), so we can make sure someone is around to help you.
*U-pick Flowers – 10 stems for 1 bouquet/week as part of your share if you pick it at the farm.  Extra bouquets are $4.
*U-pick Fall Raspberries – 1 pint FREE if you can make it out to the farm to pick.  Extra pints are $4/pint for Members.  $5/pint for  Nonmembers.
*U-pick Tomatoes – many tomato varieties are ready for picking.  Members–$0.50/lb. Nonmembers $0.75/lb.

9. PICK UP TIMES & LOCATIONS REMINDER:
**If you need to switch to different pick up sites throughout the season that usually works for all but the “limited sites”, using the Membership Actions section on the registration page.  These sites have less space to drop share boxes at, so are considered “limited”. Please always email ahead to see if they are at capacity before making any switches on your own.
*Ann Arbor Farmers’ Market (Wed.)—7 A.M. to 12 P.M.
*MOVE Fitness & Wellness Studio (Wed)—8 A.M. to 12 P.M.
*Farm (Wed.)—10 A.M. to 7 P.M.
*Washtenaw Food Hub (Wed.)—6 P.M. to 8 P.M.
*Pure Pastures (Wed.) (limited site) —10 A.M. To 7 P.M.
*Farm (Fri.)—2 P.M. to 7 P.M.
*Community High School (Sat.) —7 A.M. to 12 P.M.
*Washtenaw Food Hub (Sat.)—9 A.M. to 12 P.M.
*Chelsea Farmers’ Market (Sat.)—8 A.M. to 12 P.M.
*Argus-Packard (Sat) (limited site)—10 A.M. to 6 P.M.

RECIPES

ITALIAN-STYLE SPAGHETTI SQUASH (from Farm Fresh Recipes by Janet Majure) Makes 6 servings
1/2 medium spaghetti squash, seeded
2 Tbsp. Water
2 cups cut up tomatoes, cooked for about 10 – 20 minutes (or 1  14-oz. can Italian-style stewed tomatoes, drained)
1/4 cup grated Parmesan cheese

Place squash, cut side down, in a microwave-safe baking dish.   Add water. Cover and microwave on high 10-14 minutes until tender (or bake in a traditional oven at 350 degrees for about 20-30 minutes). Use fork to shred pulp into strands into a dish. Add stewed tomatoes, toss.  Sprinkle with Parmesan cheese, and serve.

2019: Week 14, August 25 – 31

Tantre Farm CSA Newsletter
WEEK #14
Aug. 25-31, 2019

    If needed, please contact Richard Andres & Deb Lentz at 2510 Hayes Rd. Chelsea, MI 48118 e-mail: tantrefarm@hotmail.com phone: 734-475-4323 website: www.tantrefarm.com.

    We  try to keep the printed newsletter to a 2-page maximum, which means that we won’t list all the share items’ descriptions every week, but refer you to previous newsletters for information on items that have already appeared in your shares.  In our newsletter, we try to give you an accurate listing of the produce in your box; however, since the newsletter is published before the harvest, we may sometimes substitute some vegetables for others.  The information provided here is also published each week on our website.  **Also, if you’re having trouble identifying any unfamiliar produce, please look for “Veggie ID” with additional information on our website under CSA INFO or under RECIPES.

    If you are new to our CSA, since you signed up with a prorated share, you can find all past newsletters on our website under the NEWSLETTERS tab.

THIS WEEK’S SHARE

GREEN or YELLOW BEANS:  Friday/Sat members only will receive E-Z Pick (a round, tender, dark green, snap bean with good sweet flavor) or Rocdor (long, slender, yellow bean; meaty, firm texture).  Wed. members will receive extra Broccoli instead.  See Week 8 newsletter for usage and storage tips.

CHIOGGIA BEETS: Italian variety , which has root  with cherry red, candy-striped flesh and has a sweet flavor.   See Week 6 newsletter for usage and storage tips.

BROCCOLI:  deep emerald green, tiny buds that are clustered on top of stout, edible stems; high in vitamins A, C, calcium, potassium, and iron; known as an anti-cancer vegetable.  See Week 5 newsletter for usage and storage tips. 

CARROTS (Purple Haze): bright purplish-red roots with bright orange interior and a sweet flavor; cooking will cause the color to fade. See Week 8 newsletter for usage and storage tips.

NO HERBS:  We are letting our smaller patches of herbs rest for another week. Also, this generation of basil seems to have developed downy mildew and the next generation is too small to pick just yet.  It will be back though, so thanks for your patience!

KALE (Green Curly):  well-ruffled, curly green leaves on green stems; this variety makes a good, roasted “kale chip”.  See Week 2 newsletter for usage and storage tips.

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

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

ONIONS: You will receive Ailsa Craig Exhibition (a sweet, mild, yellow-skinned, heirloom onion). See Week 7 newsletter for usage and storage tips.

POBLANO CHILI PEPPERS or CARMEN SWEET PEPPPERS:  Wed. members will receive Poblanos (a mild variety of chili pepper known as “poblanos” when dark green, but becomes an “ancho” when brick-red and fully dry; popular in Southwestern recipes; heart-shaped fruit, which is mildly pungent with a lightly sweet, medium-hot flavor) OR Sweet Carmen (6-inch long, tapered fruit that ripens from green to a deep “carmine” red; sweet taste in salads and when roasted and fully red-ripe).  Unfortunately there are just not enough for everyone this week, so Fri/Sat members will receive Red Knight Bell. See Week 13 newsletter for usage and storage tips.

SWEET RED KNIGHT BELL PEPPERS:  Fri/Sat members only will receive this big, blocky, thick-walled, green-to-red pepper with sweet flesh.  Unfortunately there are just not enough for everyone this week, so Wed members will receive Poblanos or Carmen Peppers.. See Week 13 newsletter for usage and storage tips.

POTATOES:  You will receive Kerr’s Pink (very pale skin and cream flesh; mealy, cooked texture, so makes a good specialty/salad potato variety; good roasted, mashed, or in salads).   See Week 8 newsletter for usage and storage tips.

U-PICK RASPBERRIES (only available on the farm):  The sweet fall red raspberries have been ripening again with the rainy, warm weather, so you may pick 1 pint as part of your share, if you are able to come out to the farm and pick it yourself this week.  Extra pints are $4/pint.

TOMATOES:  You will receive any of the following: Sakura (bright-red, shiny, medium-large cherry tomato with sweet tomato flavor),  Sun Gold Cherry (exceptionally sweet, bright tangerine-orange-cherry tomato; less acidic than the red cherry tomato, so slightly less bland in flavor), Clementine (tangerine-colored, oval-round fruits; appealing, sweet-tart flavor; exceptional when halved and roasted), Mountain Magic (bright red, round tomatoes with very sweet flavor; excellent in salads), including Green Zebra (ripe as a green fruit with a yellow blush and darker green stripes; delicious, tangy salad tomato; beautiful sliced into wedges for salads) and Rose (deep pink, heirloom, medium-sized tomato, which is meaty and flavorful)  See Week 9 newsletter for usage and storage tips.

WATERMELON:  You will receive Mini Love (sweet and firm, oval-round fruits avg. 3–5 lb. Distinctive, bright green rind with dark green stripes and dense, bright red flesh), Sunshine (8-10 pound oval-rounded fruit; green-striped shell with bright yellow flesh, which is brittle, juicy, and very sweet).  See Week 10 newsletter for usage and storage tips.

ANNOUNCEMENTS

1. EDIBLE & MEDICINAL PLANT WALK SERIES Aug. 28 from 6 – 8 PM (Last Wednesday of every month May through October)
We are offering a monthly plant walk at Tantre Farm with the guidance of our local foraging expert, Rachel Mifsud. On these leisurely walks we will be looking for edible, medicinal, and otherwise useful plants and mushrooms. The cost is $15 for Tantre Chttps://squareup.com/store/willforageforfoodSA members or $20 for nonmembers. Kids 12 and under FREE! You may bring cash, check or pre-register at 

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

3. PIZZA PARTY FUNDRAISER on Sept. 8 from 5 – 8 PM at Tantre Farm:  Support Farm to School Education with this end-of-summer Pizza Party at Tantre Farm! The Agrarian Adventure and Tantre Farm come together for an evening of tasty local food, friendly local farmers, and community building. Plan on a farm tour, fun give aways, and amazing earth oven pizzas and farm salads. Proceeds go to The Agrarian Adventure, which funds in-school programs for K-12 students in Washtenaw County, including Farmer In the Classroom and School Garden support. Tickets on a sliding scale: $15 – $30 Follow the link to purchase yours! https://www.eventbrite.com/e/agrarian-adventure-pizza-fundraiser-tickets-66811144933

4. CORRECTION to Sept. 15- TOMATO PRESERVING WORKSHOP  from 1 – 4 PM at Tantre Farm:  PLEASE NOTE THE CHANGE IN DATE FOR THIS WORKSHOP, SINCE IT WAS INCORRECTLY DATED Sept. 8 IN LAST WEEK’S NEWSLETTER!  This is a perfect hands-on followup for the Agricole Introduction to Preserving class on Aug. 29. Former Tantre intern, Noelle Dronen, will facilitate mostly how to can tomatoes, but also some demonstration will be on dehydrating and freezing tomatoes.  There will be active participation and “take-home” samples for those attending.  Please bring a Quart Size Canning Jar with a lid.  You can also buy one from us for $1.  Please register with your Name, Phone Number, and E-mail Address in the body of the email to us.   Bulk tomatoes will be available for you to buy.  This is a great time for canning, freezing, or dehydrating!  $5 for CSA members and $10 for nonmembers.

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

6. FALL WORK PARTY/END-OF SEASON POTLUCK will be Sunday, Sept. 22, from 1-4 P.M.  Our end-of-season potluck will also be at this time, so
please bring an hors d’oeuvre, snack, or refreshment to pass.  Members are invited to bring family and friends to help harvest squash, pumpkins, and potatoes before the first frost.  You may also come just to enjoy the farm and walk around to see the produce and the animals, listen to a local musician, or just eat at the potluck anytime between 1 and 4 PM.   All who come will be able to take something home, such as a pumpkin, a winter squash, and a flower bouquet.  

7. WEEDING VOLUNTEERS NEEDED:  We have plenty of weeds to pull.  If you are interested in helping out–even if it’s just for 10 or 15 minutes before you pick up your box at the farm, come join us.  Please contact us any day of the week or evenings.

8. WANTED: TOMATO PICKERS!!   Is there anyone interested in helping us pick tomatoes any weekday morning for the next few weeks, but especially on Tuesday and Friday mornings.  We will even feed you a homemade, farm-cooked lunch at 12:30 PM.  We are a little short-handed, so please contact us. 

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

10. U-PICK AVAILABLE: Please call ahead if you plan to pick on other days besides Farm Distribution Days (Wed. and Fri.), so we can make sure someone is around to help you.
–U-pick Fall Raspberries – 1 pint FREE if you can make it out to the farm to pick.  Extra pints are $4/pint for members and $5/pint for nonmembers.
–U-pick Tomatoes – many tomato varieties are ready for picking.  Members–$0.50/lb. Nonmembers $0.75/lb.

11. PICK UP TIMES & LOCATIONS REMINDER:
**If you need to switch to different pick up sites throughout the season that usually works for all but the “limited sites”, using the Membership Actions section on the registration page.  These sites have less space to drop share boxes at, so are considered “limited”. Please always email ahead to see if they are at capacity before making any switches on your own.
*Ann Arbor Farmers’ Market (Wed.)—7 A.M. to 12 P.M.
*MOVE Fitness & Wellness Studio (Wed)—8 A.M. to 12 P.M.
*Farm (Wed.)—10 A.M. to 7 P.M.
*Washtenaw Food Hub (Wed.)—6 P.M. to 8 P.M.
*Pure Pastures (Wed.) (limited site) —10 A.M. To 7 P.M.
*Farm (Fri.)—2 P.M. to 7 P.M.
*Community High School (Sat.) —7 A.M. to 12 P.M.
*Washtenaw Food Hub (Sat.)—9 A.M. to 12 P.M.
*Chelsea Farmers’ Market (Sat.)—8 A.M. to 12 P.M. 
*Argus-Packard (Sat) (limited site)—10 A.M. to 6 P.M.

RECIPES

BEET-RASPBERRY SOUP (from EatingWell, July/August 1993)  Serves 6, about 3/4 cup each 
The unlikely combination of beets and raspberries produces a wonderfully refreshing and delicious soup.
1 lb beets, (6 medium), scrubbed
1 1/2 Tbsp finely chopped leeks
1 cup raspberries
1 cup low-fat milk
2 1/2 Tbsp red-wine vinegar
2 Tbsp lemon juice
1 Tbsp sugar
1 tsp salt
Freshly ground pepper, to taste
    Cover beets with cold water in a large saucepan; bring to a boil.  Reduce heat to low and simmer, covered, until tender, 30-40 minutes.  Remove from heat and let cool.  Drain the beets, reserving 1 1/4 cups cooking liquid.  Peel the beets.  Cut one beet into matchsticks and set aside; cut the remaining beets into chunks.  Place the beet chunks, shallots and raspberries in a blender or food processor and puree, adding the reserved cooking liquid as needed for a smooth consistency.  To strain the seeds from the mixture, pour through a fine-meshed sieve set over a large bowl.  Stir milk, vinegar, lemon juice and sugar into the bowl.  Season with salt and pepper.  Cover and refrigerate until chilled, at least 1 hour.  Garnish each portion with the julienned beets.

2019: Week 13, August 18 – 24

Tantre Farm CSA Newsletter
WEEK #13
Aug. 18-24, 2019

	If needed, please contact Richard Andres & Deb Lentz at 2510 Hayes Rd. Chelsea, MI 48118 e-mail: tantrefarm@hotmail.com phone: 734-475-4323 website: www.tantrefarm.com.
	
	We  try to keep the printed newsletter to a 2-page maximum, which means that we won't list all the share items' descriptions every week, but refer you to previous newsletters for information on items that have already appeared in your shares.  In our newsletter, we try to give you an accurate listing of the produce in your box; however, since the newsletter is published before the harvest, we may sometimes substitute some vegetables for others.  The information provided here is also published each week on our website.  **Also, if you’re having trouble identifying any unfamiliar produce, please look for “Veggie ID” with additional information on our website under CSA INFO or under RECIPES.

	If you are new to our CSA, since you signed up with a prorated share, you can find all past newsletters on our website under the NEWSLETTERS tab.

THIS WEEK’S SHARE

YELLOW BEANS (Rocdor): long, slender, yellow bean; meaty, firm texture and no watery taste. See Week 8 newsletter for usage and storage tips.

BROCCOLI:  deep emerald green, tiny buds that are clustered on top of stout, edible stems; high in vitamins A, C, calcium, potassium, and iron; known as an anti-cancer vegetable.  See Week 5 newsletter for usage and storage tips. 

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

FRESH HERBS:  We are letting our smaller patches of herbs recuperate for a week, so everyone will receive just basil this week. 
	*Genovese Basil—ALL SHARES will receive basil this week, an herb with sweet, spicy, shiny, green leaves. We supply it with root attached, so it will last up to a week or 2 when stored in a jar, vase, or glass of water on your counter or table top. Do NOT refrigerate!  

KALE (Red Russian): the stems are purple, and leaves are tender, deep gray-green, purple-veined, flat, non-curled, and tooth-edged. Very easy to cut into strips for a nice salad.  See Week 2 newsletter for usage and storage tips.

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

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

ONIONS (Cipollini): a traditional Italian onion known for its flat, oval shape and delicately mild, sweet flavor; ranges in size from 1-3 inches; used for pickling and to season a wide variety of dishes and especially good grilled on a skewer.  See Week 7 newsletter for usage and storage tips.

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

NEW POTATOES:  You will receive Red Norland (smooth, red skin and white flesh; great baked, boiled, or roasted) and Yukon Gold (yellowish brown skin with yellow dry flesh and pink eyes; long storage and good tasting).   See Week 8 newsletter for usage and storage tips.

TOMATOES:  You will receive any of the following: Sakura (bright-red, shiny, medium-large cherry tomato with sweet tomato flavor),  Sun Gold Cherry (exceptionally sweet, bright tangerine-orange-cherry tomato; less acidic than the red cherry tomato, so slightly less bland in flavor), Clementine (tangerine-colored, oval-round fruits; appealing, sweet-tart flavor; exceptional when halved and roasted), Mountain Magic (bright red, round tomatoes with very sweet flavor; excellent in salads), including Green Zebra (ripe as a green fruit with a yellow blush and darker green stripes; delicious, tangy salad tomato; beautiful sliced into wedges for salads) and Rose (deep pink, heirloom, medium-sized tomato, which is meaty and flavorful)  See Week 9 newsletter for usage and storage tips.

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

ANNOUNCEMENTS

1. STILL ROOM: KID FARM DAY on Wed., Aug. 28, from 9 AM-12 PM. This half-day will be for all kids who are 4 years old and older. Activities will include an edible farm walk, a nature craft to take home, and a fun movement activity! Snacks harvested from the farm will be included. Advance registration is required due to limited space and there will be a $5 fee per kid for materials. Please register by e-mail with KID FARM DAY in the Subject Line with NAMES AND AGES of KIDS, NAME OF ADULT attending, PHONE NUMBER, and E-MAIL ADDRESS.  Anyone interested in helping out, please let us know.

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

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

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

5. WEEDING VOLUNTEERS NEEDED:  We have plenty of weeds to pull.  If you are interested in helping out--even if it's just for 10 or 15 minutes before you pick up your box at the farm, come join us.  Please contact us any day of the week or evenings.

6. WANTED: TOMATO PICKERS!!   Is there anyone interested in helping us pick tomatoes any weekday morning for the next few weeks, but especially on Tuesday and Friday mornings.  We will even feed you a homemade, farm-cooked lunch at 12:30 PM.  We are a little short-handed, so please contact us. 

7. PICK UP TIMES & LOCATIONS REMINDER:
**If you need to switch to different pick up sites throughout the season that usually works for all but the “limited sites”, using the Membership Actions section on the registration page.  These sites have less space to drop share boxes at, so are considered “limited”. Please always email ahead to see if they are at capacity before making any switches on your own.
*Ann Arbor Farmers’ Market (Wed.)—7 A.M. to 12 P.M.
*MOVE Fitness & Wellness Studio (Wed)—8 A.M. to 12 P.M.
*Farm (Wed.)—10 A.M. to 7 P.M.
*Washtenaw Food Hub (Wed.)—6 P.M. to 8 P.M.
*Pure Pastures (Wed.) (limited site) —10 A.M. To 7 P.M.
*Farm (Fri.)—2 P.M. to 7 P.M.
*Community High School (Sat.) —7 A.M. to 12 P.M.
*Washtenaw Food Hub (Sat.)—9 A.M. to 12 P.M.
*Chelsea Farmers’ Market (Sat.)—8 A.M. to 12 P.M. 
*Argus-Packard (Sat) (limited site)—10 A.M. to 6 P.M.

RECIPES

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

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

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

2019: Week 12, August 11 – 17

Tantre Farm CSA Newsletter
WEEK #12
Aug. 11-17, 2019

	If needed, please contact Richard Andres & Deb Lentz at 2510 Hayes Rd. Chelsea, MI 48118 e-mail: tantrefarm@hotmail.com phone: 734-475-4323 website: www.tantrefarm.com.											

	We  try to keep the printed newsletter to a 2-page maximum, which means that we won't list all the share items' descriptions every week, but refer you to previous newsletters for information on items that have already appeared in your shares.  In our newsletter, we try to give you an accurate listing of the produce in your box; however, since the newsletter is published before the harvest, we may sometimes substitute some vegetables for others.  The information provided here is also published each week on our website.  **Also, if you’re having trouble identifying any unfamiliar produce, please look for “Veggie ID” with additional information on our website under CSA INFO or under RECIPES.

	If you are new to our CSA, since you signed up with a prorated share, you can find all past newsletters on our website under the NEWSLETTERS tab.

THIS WEEK’S SHARE

GENOVESE BASIL: ALL SHARES will receive basil this week, an herb with sweet, spicy, shiny, green leaves. We supply it with root attached, so it will last up to a week or 2 when stored in a jar, vase, or glass of water on your counter or table top. Do NOT refrigerate!  

*GREEN or YELLOW BEANS or POBLANO CHILI PEPPERS:  Wed. members ONLY will receive E-Z Pick (a round, tender, dark green, snap bean with good sweet flavor) OR  Rocdor (long, slender, yellow bean; meaty, firm texture and no watery taste).  Fri/Sat. Members will receive Poblano Peppers, so see that Item.  See Week 8 newsletter for usage and storage tips.

BROCCOLI:  deep emerald green, tiny buds that are clustered on top of stout, edible stems; high in vitamins A, C, calcium, potassium, and iron; known as an anti-cancer vegetable.  See Week 5 newsletter for usage and storage tips. 

CABBAGE: You will receive Flat Dutch (7-inch deep, solid, flat heads, sweet cabbage with green leaves that are tender and crisp; good for storage and making sauerkraut) or Omero (midseason red cabbage with good flavor, avg. 3 lb. heads are a vibrant bright red and are round to slightly oval; good, slightly sweet and peppery flavor). See Week 8 newsletter for usage and storage tips.

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

CUCUMBERS: long, cylindrical, green-skinned fruit of the gourd family with mild, crisp flesh.  See Feature Article on Cucumbers and Recipe Ideas.  See Week 6 newsletter for usage and storage tips.

KALE (Lacinato):  dark green, noncurled, blistered leaves, but heavily savoyed.  See Week 2 newsletter for usage and storage tips.

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

ONIONS: You will receive Ailsa Craig Exhibition (a huge, sweet, mild, yellow-skinned, heirloom onion), 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), or Red Long of Tropea (specialty variety of tall, elongated, red bulbs traditionally grown in Mediterranean Italy and France).  See Week 7 newsletter for usage and storage tips.

PARSLEY:   Everyone will receive Curly Parsley (curly, dark green leaves, often used as a garnish, but can be used the same as flat-leaf parsley) or Flat-leaf Parsley (flat, glossy, dark green leaves have a strong parsley/celery flavor for use dried or fresh).  Parsley is high in vitamins A and C, and other minerals, such as iron; especially good in omelets, scrambled eggs, mashed potatoes, soups, pasta and vegetable dishes, as well as, sauces.

*POBLANO CHILI PEPPERS or GREEN/YELLOW BEANS: Fri/Sat members ONLY will receive a mild variety of chili pepper known as “poblanos” when dark green, but becomes an “ancho” when brick-red and fully dry; popular in Southwestern recipes; heart-shaped fruit, which is mildly pungent with a lightly sweet, medium-hot flavor.  Wed members will receive Green or Yellow Beans instead.
-How to use: 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.

NEW POTATOES:  You will receive Red Norland (smooth, red skin and white flesh; great baked, boiled, or roasted) and Yukon Gold (yellowish brown skin with yellow dry flesh and pink eyes; long storage and good tasting).   See Week 8 newsletter for usage and storage tips.

SUMMER SQUASH/ZUCCHINI:  You will receive some variety of Green or Yellow Zucchini (gourmet golden or green zucchini with uniform, cylindrical fruits) or Slick Pik Summer Squash (long, yellow straight neck with good flavor). See Week 7 newsletter for usage and storage tips.

TOMATOES:  You will receive any of the following: Sakura (bright-red, shiny, medium-large cherry tomato with sweet tomato flavor),  Sun Gold Cherry (exceptionally sweet, bright tangerine-orange-cherry tomato; less acidic than the red cherry tomato, so slightly less bland in flavor), 
Clementine (tangerine-colored, oval-round fruits; appealing, sweet-tart flavor; exceptional when halved and roasted), or Mountain Magic (bright red, round tomatoes with very sweet flavor; excellent in salads), including San Marzano (early, large classic Italian roma tomato; delicious, balanced acidic flavor and meaty flesh makes for good sauce and paste) and Rose (deep pink, heirloom, medium-sized tomato, which is meaty and flavorful)  See Week 9 newsletter for usage and storage tips.

ANNOUNCEMENTS

1. STILL ROOM:  APPETIZER COOKING CLASS THIS WEDNESDAY NIGHT from 6-8:30pm!  We are trying to see if we have enough interest for the cooking class on appetizers, so let us know ASAP if you're interested. We will be breaking into teams with CSA member, Laenne Thompson, as she shares several recipes, and then we enjoy our creations. There will be a $10 fee for materials and handouts.  Please register with COOKING CLASS in the Subject Line and your NAME, PHONE NUMBER, and E-MAIL ADDRESS in the body of the email.  

2. KID FARM DAY will be on Wed., Aug. 28, from 9 AM until noon. This half-day will be for all kids who are 4 years old and older. Activities will include an edible farm walk, a nature craft to take home, and a fun movement activity! Snacks harvested from the farm will be included. Advance registration is required due to limited space and there will be a $5 fee per kid for materials. Please register by e-mail with KID FARM DAY in the Subject Line with NAMES AND AGES of KIDS, NAME OF ADULT attending, PHONE NUMBER, and E-MAIL ADDRESS.  Anyone interested in helping out, please let us know.

3. WEEDING VOLUNTEERS NEEDED:  We have plenty of weeds to pull.  If you are interested in helping out--even if it's just for 10 or 15 minutes before you pick up your box at the farm, come join us.  Please contact us any day of the week or evenings until dark. Thanks for volunteering!

4. WANTED: TOMATO PICKERS!!   Is there anyone interested in helping us pick tomatoes any weekday morning for the next few weeks, but especially on Tuesday and Friday mornings.  We will even feed you a homemade, farm-cooked lunch at 12:30 PM.  We are a little short-handed, so please contact us. 

5. PICK UP TIMES & LOCATIONS REMINDER:
**If you need to switch to different pick up sites throughout the season that usually works for all but the “limited sites”, using the Membership Actions section on the registration page.  These sites have less space to drop share boxes at, so are considered “limited”. Please always email ahead to see if they are at capacity before making any switches on your own.
*Ann Arbor Farmers’ Market (Wed.)—7 A.M. to 12 P.M.
*MOVE Fitness & Wellness Studio (Wed)—8 A.M. to 12 P.M.
*Farm (Wed.)—10 A.M. to 7 P.M.
*Washtenaw Food Hub (Wed.)—6 P.M. to 8 P.M.
*Pure Pastures (Wed.) (limited site) —10 A.M. To 7 P.M.
*Farm (Fri.)—2 P.M. to 7 P.M.
*Community High School (Sat.) —7 A.M. to 12 P.M.
*Washtenaw Food Hub (Sat.)—9 A.M. to 12 P.M.
*Chelsea Farmers’ Market (Sat.)—8 A.M. to 12 P.M. 
*Argus-Packard (Sat) (limited site)—10 A.M. to 6 P.M.

RECIPES

TABBOULI (from The World in Your Kitchen)  Serves 4-6
1/2 cup bulgur
A few lettuce leaves
4 Tbsp chopped fresh parsley, divided
2 Tbsp chopped fresh mint
1 onion, finely sliced
4 tomatoes, chopped
1 cucumber, chopped
4 Tbsp lemon juice
4 Tbsp olive oil
Salt and pepper, to taste
	Soak bulgur 20-30 minutes in cold water to cover.  Drain well.  Line a salad bowl with lettuce leaves and spoon in bulgur.  Mix in 3 tablespoons of the parsley, mint, onion, and tomatoes.  Whisk lemon juice with olive oil, salt and pepper; toss with salad.  Sprinkle remaining tablespoon of parsley on top.  

ZUCCHINI AND TOMATOES WITH PASTA (from Farm-Fresh Recipes by Janet Majure)  Serves 4 
16 oz medium-sized pasta
6 Tbsp olive oil
2 garlic cloves, crushed
2 medium zucchinis, halved lengthwise, 1/4-inch slices
2 fresh tomatoes, diced
1/2 tsp crushed red pepper flakes
1/4 cup chopped fresh basil
1 (6 oz) can sliced black olives
Salt and pepper, to taste
	Cook pasta, drain and keep hot.  Meanwhile, heat oil in skillet over medium heat.  Saute garlic and zucchini until tender, about 3-5 minutes.  Add tomatoes, pepper flakes, basil, and olives; season with salt and pepper.  Simmer 10 min.  Toss with hot pasta.  

GREEN BEANS WITH TOMATOES AND BASIL (from From Asparagus to Zucchini: A Guide to Cooking Farm-Fresh Seasonal Produce by MACSAC)  Serves 4-6
1 1/2 lbs green beans (or yellow beans), cooked
1 garlic clove, diced
1 small onion, thinly sliced
1 Tbsp olive oil
2 tomatoes (or several cherry tomatoes), seeded, peeled, and coarsely chopped
Salt and pepper, to taste
1 Tbsp chopped fresh basil or 1 tsp of dried basil
1 Tbsp chopped fresh parsley or 1 tsp of dried parsley
	Cut beans into 1-inch lengths; set aside.  Saute garlic and onion in oil in skillet until soft.  Add tomatoes, salt and pepper and cook 2 minutes.  Stir in basil and green beans.  Cover, reduce heat to low and simmer 3 minutes.  Remove from heat, stir in parsley, and serve immediately.

GAZPACHO (from Moosewoo Cookbook) Serves 6
4 cups cold tomato juice (or juice from heirloom tomatoes		
2 cups freshly diced tomatoes
1 small, well-minced onion	
1 cup minced green pepper (maybe Poblano pepper)	
1 diced cucumber
1 tsp honey
1 garlic clove, crushed		
2 scallions (1 small red onion),  chopped
1 tsp tarragon
1 tsp basil
Dash of ground cumin		
1/4 cup fresh parsley, chopped	
2 Tbsp olive oil
2 Tbsp wine vinegar
Juice of 1/2 lemon and 1 lime	
Salt and pepper, to taste
Dash of Tabasco sauce
	Combine all ingredients, and chill for at least 2 hours.  (This soup can be pureed, if desired.)    

CREAMY CARROT AND BROCCOLI SLAW (from Capay Organic Farm CSA "Farm Fresh To You" website) Serves 2
3 Tbsp mayonnaise
1 1/2 Tbsp fresh lemon juice
1 1/2 tsp grated onion
1 1/4 tsp coarse-grained Dijon mustard
1 1/4 cups shredded, peeled broccoli stems
3/4 cup shredded peeled carrots   
	Combine mayonnaise, fresh lemon juice, onion and mustard in medium bowl; whisk to blend.  Add broccoli and carrots; toss to coat.  Season slaw to taste with salt and pepper.  Refrigerate to blend flavors, about 20 minutes. 

2019: Week 11, August 4 – 10

Tantre Farm CSA Newsletter
WEEK #11
Aug. 4-10, 2019

	If needed, please contact Richard Andres & Deb Lentz at 2510 Hayes Rd. Chelsea, MI 48118 e-mail: tantrefarm@hotmail.com phone: 734-475-4323 website: www.tantrefarm.com.
												
	We  try to keep the printed newsletter to a 2-page maximum, which means that we won't list all the share items' descriptions every week, but refer you to previous newsletters for information on items that have already appeared in your shares.  In our newsletter, we try to give you an accurate listing of the produce in your box; however, since the newsletter is published before the harvest, we may sometimes substitute some vegetables for others.  The information provided here is also published each week on our website.  **Also, if you’re having trouble identifying any unfamiliar produce, please look for “Veggie ID” with additional information on our website under CSA INFO or under RECIPES.

	If you are new to our CSA, since you signed up with a prorated share, you can find all past newsletters on our website under the NEWSLETTERS tab.

THIS WEEK’S SHARE

*GREEN or YELLOW BEANS:  Wed. members ONLY will receive E-Z Pick (a round, tender, dark green, snap bean with good sweet flavor) OR  Rocdor (long, slender, yellow bean; meaty, firm texture and no watery taste).  See Week 8 newsletter for usage and storage tips.

*BROCCOLI:  Fri/Sat CSA members ONLY will receive deep emerald green, tiny buds that are clustered on top of stout, edible stems; high in vitamins A, C, calcium, potassium, and iron; known as an anti-cancer vegetable.  See Week 5 newsletter for usage and storage tips. 

CARROTS (Mokum):  a very sweet, slender, "pencil carrot" with edible leaves.  See Week 8 newsletter for usage and storage tips.

FRESH HERBS:  We are letting our smaller patches of herbs recuperate for a week, so everyone will receive just basil this week. 
	*Genovese Basil—ALL SHARES will receive basil this week, an herb with sweet, spicy, shiny, green leaves. We supply it with root attached, so it will last up to a week or 2 when stored in a jar, vase, or glass of water on your counter or table top. Do NOT refrigerate!  

KALE (Green Curly):  well-ruffled, curly green leaves on green stems; this variety makes a good, roasted “kale chip”.  See Week 2 newsletter for usage and storage tips.

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

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

ONIONS (Ailsa Craig Exhibition): You will receive Ailsa Craig Exhibition (a huge, sweet, mild, yellow-skinned, heirloom onion that is well known by British gardeners who grow show-size onions) and Red Long of Tropea (specialty variety of tall, elongated, red bulbs traditionally grown in Mediterranean Italy and France).  See Week 7 newsletter for usage and storage tips.

NEW POTATOES:  You will receive Red Norland (smooth, red skin and white flesh; great baked, boiled, or roasted) and Yukon Gold (yellowish brown skin with yellow dry flesh and pink eyes; long storage and good tasting).   See Week 8 newsletter for usage and storage tips.

TOMATOES:  You will receive any of the following: Sakura (bright-red, shiny, medium-large cherry tomato with sweet tomato flavor),  Sun Gold Cherry (exceptionally sweet, bright tangerine-orange-cherry tomato; less acidic than the red cherry tomato, so slightly less bland in flavor), Clementine (tangerine-colored, oval-round fruits; appealing, sweet-tart flavor; exceptional when halved and roasted), or Mountain Magic (bright red, round tomatoes with very sweet flavor; excellent in salads). Some of you may also receive a slicing tomato, which may be Geronimo (newer variety but already one of the most widely used beefsteak varieties; fruits are very large, firm, nice red color and good taste) or Brandywine (large, heirloom, beefsteak tomato--often over 1 lb--with a deep pink skin and smooth red flesh; known as one of the best-tasting tomatoes).  See Week 9 newsletter for usage and storage tips.

WATERMELON:  You will receive Starlight (10-12 pound round fruit; deep green with highly contrasting black stripes and pink flesh; excellent flavor with crisp texture), Mini Love (sweet and firm, oval-round fruits avg. 3–5 lb. Distinctive, bright green rind with dark green stripes and dense, bright red flesh), Sunshine (8-10 pound oval-rounded fruit; green-striped shell with bright yellow flesh, which is brittle, juicy, and very sweet), or Dark Bell (dark-green skin, bright-red flesh, oblong 5-7 lb. fruit with thin rind, and very sweet flavor).  See Week 10 newsletter for usage and storage tips.

ANNOUNCEMENTS

1. APPETIZER COOKING CLASS AUG 14 from 6-8:30pm!  Join us for a cooking class on appetizers using mostly ingredients from Tantre Farm's weekly share box. CSA member, Laenne Thompson, will share a flavorful assortment of recipes for hot summer nights.  We will break into teams to prepare them, and enjoy a feast of our creations! There will be a $10 fee for materials and handouts for each class.  Please register with COOKING CLASS in the Subject Line and your NAME, PHONE NUMBER, and E-MAIL ADDRESS in the body of the email.  We have 15 spaces available, so let us know if you’re interested in joining us for a special night of cooking and eating together at Tantre Farm.   

2. SAVE THE DATE:  KID FARM DAY will be on Wed., Aug. 28, from 9 AM until noon. This half-day will be for all kids who are 4 years old and older. Activities will include an edible farm walk, a nature craft to take home, and a fun movement activity! Snacks harvested from the farm will be included. Advance registration is required due to limited space and there will be a small fee per kid (between $5-$10), which is still being finalized. Please register by e-mail with KID FARM DAY in the Subject Line with NAMES AND AGES of KIDS, NAME OF ADULT attending, PHONE NUMBER, and E-MAIL ADDRESS.  Anyone interested in helping out, please let us know.

3. WEEDING VOLUNTEERS NEEDED:  We have plenty of weeds to pull.  If you are interested in helping out--even if it's just for 10 or 15 minutes before you pick up your box at the farm, come join us.  Please contact us any day of the week or evenings until dark. Thanks for volunteering!

4. WANTED: TOMATO PICKERS!!   Is there anyone interested in helping us pick tomatoes any weekday morning for the next few weeks, but especially on Tuesday and Friday mornings.  We will even feed you a homemade, farm-cooked lunch at 12:30 PM.  We are a little short-handed, so please contact us. 

5. PICK UP TIMES & LOCATIONS REMINDER:
**If you need to switch to different pick up sites throughout the season that usually works for all but the “limited sites”, using the Membership Actions section on the registration page.  These sites have less space to drop share boxes at, so are considered “limited”. Please always email ahead to see if they are at capacity before making any switches on your own.
*Ann Arbor Farmers’ Market (Wed.)—7 A.M. to 12 P.M.
*MOVE Fitness & Wellness Studio (Wed)—8 A.M. to 12 P.M.
*Farm (Wed.)—10 A.M. to 7 P.M.
*Washtenaw Food Hub (Wed.)—6 P.M. to 8 P.M.
*Pure Pastures (Wed.) (limited site) —10 A.M. To 7 P.M.
*Farm (Fri.)—2 P.M. to 7 P.M.
*Community High School (Sat.) —7 A.M. to 12 P.M.
*Washtenaw Food Hub (Sat.)—9 A.M. to 12 P.M.
*Chelsea Farmers’ Market (Sat.)—8 A.M. to 12 P.M. 
*Argus-Packard (Sat) (limited site)—10 A.M. to 6 P.M.

REFLECTIONS ON THE FARM
By Deb and Richard

	One of the frequently asked questions of this year has been, “Has the cold, wet spring disrupted your crops?“ Our usual response is “Well, it's actually helped us start all the crops!”  The peas, strawberries, and fava beans were so happy with all the extra rain.  The lettuces, the kale, the cabbages were all planted by hand into 300 ft. beds on a high plateau 20 feet above the swampy water table.  The rains were fairly constant, although for the most part rather gentle and non-erosive in our area. Unlike what we heard about others struggling with flooding along the rivers and lake areas, we actually enjoyed the cold and the wet for the spring crops.  
	However, the summer crops like the sweet corn, the watermelon, the tomatoes have been coming in a little slower. Something that has helped us start bringing in the  tomatoes has been the 9 hoop houses that are keeping the tomatoes warm and dry.  In fact the climate inside these houses is closer to some place like Tuscany perhaps.  
	The other crop that would be affected by the cold and wet are the watermelons, since we planted them in the first week of May, covering them carefully with floating row covers to keep them warm at night and provide a protective insect barrier.  Just as we smiled at our early watermelon punctuality, we noticed week after week under their fleecy gauze that they were not growing.  They were cold and wet.  Such are the plans of mice and men.  They often go astray... or in this case are delayed despite all the best of intentions. As we removed the fleece from the melon beds, we noticed a jungle of weeds and rather spindly watermelon plants.  
	Finally as the weather warmed over these last few months, the melon plants began to grow.  Although their color was kind of anemic, they did make quite a few melons.  Then when it was time to harvest them, we found that some are ripe and sweet and others appear good, but are unripe.  So now the delayed reaction to the initial question, “Has the cold, wet spring disrupted your crops?” is actually “Yes!” as we realize that this first generation of watermelons are deceptively not so sweet.  Fortunately we have a farm crew who were very excited to grow another succession of watermelons, which look excellent as they are sprawling and crawling like watermelon monsters to such a degree that it's almost too scary to walk past a patch with all those vines grabbing at you.  
	So if you were one of the “special” ones to receive an unripe watermelon in your share, please be assured that more ripe ones are coming. Also, fear not, we have tips on what to do with unripe watermelons besides make smoothies with lots of sweetener.  Often the best thing you can do with an unripe melon and avoid composting it, is use the rinds!  See recipe below, and also check out the following website dedicated to Watermelon Rinds:  http://www.watermelonrind.com.

RECIPES

ROAST CHERRY TOMATO SPAGHETTI (from Organic Cookbook by Renee Elliott and Eric Treuille)  Serves 4
1 lb cherry tomatoes (or 8 tomatoes cut into chunks)
1 garlic clove, crushed
1/4 tsp red pepper flakes
1/4 cup extra virgin olive oil
1 Tbsp balsamic vinegar
Salt and black pepper, to taste
1 lb spaghetti
1 handful fresh basil leaves, optional
	Preheat the oven to 400 degrees.  In a roasting pan, combine the cherry tomatoes, garlic, red pepper flakes, oil and vinegar.  Sprinkle with salt and pepper.  Toss well to coat.  Roast until soft and wilted, about 20 minutes.  Cook the pasta in large pot of boiling, salted water until firm to the bite.  Drain well and return pasta to the warm pot with the roast tomato sauce and basil, if using.  Toss well to coat.  Serve hot on warmed plates.  

FROSTY BASIL LEMONADE
3 cups water
1 1/2 lemons, peeled, halved, seeded
1/4 cup sugar or other sweetener
1/2 cup fresh basil leaves
1 cup ice cubes
	Place all ingredients into blender in the order listed and secure lid.  Blend for 1 minute or until desired consistency.

WATERMELON INFUSED SLUSHIES (from www.watermelonrind.com) Serves 4.
2 cups of freshly cubed Watermelon Rind, without peel
1/8 cup Honey
2 Tablespoons Lime Juice
8 Ice Cubes
	Put all ingredients into the blender:  ice cubes, lime juice, watermelon rind, and honey. Blend for 1 minute or until the mixture is nice and slushy.  Serve immediately. 

SALSA NANCITA (from Rolling Prairie Cookbook)  Serves 6
5 medium tomatoes or 1 quart cherry tomatoes, finely chopped
1 sweet green or red pepper, minced
1 small onion, minced
2 Tbsp chopped fresh parsley
2 Tbsp chopped fresh cilantro
1 hot pepper, cored, seeded, minced
1/2 tsp ground cumin
3/4 tsp salt
1 Tbsp honey or other sweetener
1-2 Tbsp fresh lime juice
	Mix ingredients together well.  Allow to sit for 1-2 hours before serving.  

2019: Week 10, July 28 – August 3

Tantre Farm CSA Newsletter
WEEK #10
July 28-Aug. 3, 2019

 If needed, please contact Richard Andres & Deb Lentz at 2510 Hayes Rd. Chelsea, MI 48118 e-mail: tantrefarm@hotmail.com phone: 734-475-4323 website: www.tantrefarm.com.

 We  try to keep the printed newsletter to a 2-page maximum, which means that we won't list all the share items' descriptions every week, but refer you to previous newsletters for information on items that have already appeared in your shares.  In our newsletter, we try to give you an accurate listing of the produce in your box; however, since the newsletter is published before the harvest, we may sometimes substitute some vegetables for others.  The information provided here is also published each week on our website.  **Also, if you’re having trouble identifying any unfamiliar produce, please look for “Veggie ID” with additional information on our website under CSA INFO or under RECIPES.

 If you are new to our CSA, since you signed up with a prorated share, you can find all past newsletters on our website under the NEWSLETTERS tab.

THIS WEEK’S SHARE

*GREEN or YELLOW BEANS:  Fri/Sat members ONLY will receive E-Z Pick (a round, tender, dark green, snap bean with good sweet flavor) OR  Rocdor (long, slender, yellow bean; meaty, firm texture and no watery taste).  See Week 8 newsletter for usage and storage tips.

*BROCCOLI: Wednesday CSA members ONLY will receive deep emerald green, tiny buds that are clustered on top of stout, edible stems; high in vitamins A, C, calcium, potassium, and iron; known as an anti-cancer vegetable.  See Week 5 newsletter for usage and storage tips. 

GREEN CABBAGE: a sweet green cabbage; considered a beneficial digestive aid and intestinal cleanser.  See Week 8 newsletter for usage and storage tips on cabbages.

CARROTS (Mokum):  a very sweet, slender, "pencil carrot" with edible leaves.  See Week 8 newsletter for usage and storage tips.

CUCUMBERS: long, cylindrical, green-skinned fruit of the gourd family with mild, crisp flesh.   See Week 6 newsletter for usage and storage tips.

FRESH HERBS:  In general, store herbs upright with cut stems in 1 or 2 inches of water and refrigerate for up to 1 week or wrap in slightly dampened cloth or plastic bag and store in refrigerator.  
You may CHOOSE ONE bunch (NOT one bunch of each) from the following 3 options:
 1. Lemon Balm: these fragrant lemon-minty leaves make a delicate herbal tea, served hot or cold; good addition to lettuce or fruit salads and ice cream; nicely paired with grilled fish or lamb and tossed with steamed vegetables; also aids in depression and nausea.
 2. Italian Flat-leaf Parsley: flat, glossy, dark green leaves have a strong parsley/celery flavor for use dried or fresh.
 3. Rosemary: pine needle-like leaves used with potatoes, bread dough, risottos, mixed vegetables, and meat dishes, especially lamb, as well as in some sweet dishes; very strongly flavored, so use sparingly, finely chopped, or remove from dish after cooking; considered a memory stimulant and medicinally used for headaches, indigestion, and depression.
 *Genovese Basil—All shares will receive 1 basil with root this week, an herb with sweet, spicy, shiny, green leaves.  We supply it with root attached, so it will last up to a week or 2 when stored in a jar, vase, or glass of water on your counter or table top.  

KALE (Red Russian): the stems are purple, and leaves are deep gray-green, purple-veined, flat, non-curled, and tooth-edged. See Week 2 newsletter for usage and storage tips.

LEEKS: green leaves with white to pale green stems.
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. 

SWEET ONIONS (Ailsa Craig Exhibition): a huge, sweet, mild, yellow-skinned, heirloom onion that is well known by British gardeners who grow show-size onions.  See Week 7 newsletter for usage and storage tips.

NEW POTATOES (Red Norland): smooth, red skin and white flesh; great baked, boiled, or roasted.  See Week 8 newsletter for usage and storage tips.

SHISHITO CHILI PEPPERS: sweet, mild, slender Japanese chiles about 2- to 4-inches with squarish end.  It is said that 1 in 6 are hot!
-How to use: often roasted or used in stir-fried dishes, with tempura, in salads, or as a pickled condiment
-How to store: for fresh peppers, store in refrigerator; for drying peppers, place string through the stems and hang in cool, dry, well-ventilated spot.  

SUMMER SQUASH/ZUCCHINI:  You will receive some variety of Green or Yellow Zucchini (gourmet golden or green zucchini with uniform, cylindrical fruits) or Slick Pik Summer Squash (long, yellow straight neck with good flavor). See Week 7 newsletter for usage and storage tips.

TOMATOES:  You will receive any of the following: Sakura (bright-red, shiny, medium-large cherry tomato with sweet tomato flavor),  Sun Gold Cherry (exceptionally sweet, bright tangerine-orange-cherry tomato; less acidic than the red cherry tomato, so slightly less bland in flavor), Clementine (tangerine-colored, oval-round fruits; appealing, sweet-tart flavor; exceptional when halved and roasted), or Mountain Magic (bright red, round tomatoes with very sweet flavor; excellent in salads).    See Week 9 newsletter for usage and storage tips.

WATERMELON:  You will receive Starlight (10-12 pound round fruit; deep green with highly contrasting black stripes and pink flesh; excellent flavor with crisp texture).
-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. EDIBLE & MEDICINAL PLANT WALK SERIES July 31 from 6-8 PM (Last Wednesday of every month May through October)
We are offering a monthly plant walk at Tantre Farm with the guidance of our local foraging expert, Rachel Mifsud. On these leisurely walks we will be looking for edible, medicinal, and otherwise useful plants and mushrooms. The cost is $15 for Tantre CSA members or $20 for nonmembers. Kids 12 and under FREE! You may bring cash, check or pre-register at https://squareup.com/store/willforageforfood

2. FAMILY FARM HIKE on Aug. 2: Come join us for a guided monthly exploratory walk around Tantre Farm on Aug. 2, Fri., at 4 PM. We'll use all our senses as we take an approx. 45 minute hike with CSA member, Sheila Schueller and her daughter, Renia. Sheila has taught ecology and field biology classes at Eastern MI Univ. and the Univ. of MI. Meet by the picnic tables in the backyard at 4 PM. No RSVP necessary, but if you email that you plan to attend, then we know to wait. 

3. APPETIZER COOKING CLASS AUG 14 from 6-8:30pm!  Join us for a cooking class on appetizers using mostly ingredients from Tantre Farm's weekly share box. CSA member, Laenne Thompson, will share a flavorful assortment of recipes for hot summer nights.  We will break into teams to prepare them, and enjoy a feast of our creations! There will be a $10 fee for materials and handouts for each class.  Please register with COOKING CLASS in the Subject Line and your NAME, PHONE NUMBER, and E-MAIL ADDRESS in the body of the email.  We have 15 spaces available, so let us know if you’re interested in joining us for a special night of cooking and eating together at Tantre Farm.   

4. SAVE THE DATE:  KID FARM DAY will be on Wed., Aug. 28, from 9 AM until noon. This half-day will be for all kids who are 4 years old and older. Activities will include an edible farm walk, a nature craft to take home, and a fun movement activity!  Snacks harvested from the farm will be included. Advance registration is required due to limited space and there will be a small fee per kid for materials, which is still being finalized.   Please register by e-mail with KID FARM DAY in the Subject Line with NAMES AND AGES of KIDS, NAME OF ADULT attending, PHONE NUMBER, and E-MAIL ADDRESS.  Anyone interested in helping out, please let us know.

5. WANTED: TOMATO PICKERS!!   Is there anyone interested in helping us pick tomatoes any weekday morning for the next few weeks, but especially on Tuesday and Friday mornings.  We will even feed you a homemade, farm-cooked lunch at 12:30 PM.  We are a little short-handed, so please contact us. 

6. PICK UP TIMES & LOCATIONS REMINDER:
**If you need to switch to different pick up sites throughout the season that usually works for all but the “limited sites”, using the Membership Actions section on the registration page.  These sites have less space to drop share boxes at, so are considered “limited”. Please always email ahead to see if they are at capacity before making any switches on your own.
*Ann Arbor Farmers’ Market (Wed.)—7 A.M. to 12 P.M.
*MOVE Fitness & Wellness Studio (Wed)—8 A.M. to 12 P.M.
*Farm (Wed.)—10 A.M. to 7 P.M.
*Washtenaw Food Hub (Wed.)—6 P.M. to 8 P.M.
*Pure Pastures (Wed.) (limited site) —10 A.M. To 7 P.M.
*Farm (Fri.)—2 P.M. to 7 P.M.
*Community High School (Sat.) —7 A.M. to 12 P.M.
*Washtenaw Food Hub (Sat.)—9 A.M. to 12 P.M.
*Chelsea Farmers’ Market (Sat.)—8 A.M. to 12 P.M. 
*Argus-Packard (Sat) (limited site)—10 A.M. to 6 P.M.

RECIPES

SAUTEED SHISHITO PEPPERS 
1/2 lb shishito peppers, rinsed
1 Tbsp vegetable or sesame oil
Sea salt or coarse salt, to taste
 In a large, wide frying pan or saute pan, heat the oil over high heat for a minute or two.  Add the peppers and saute until the peppers begin to soften and cook around the edges (about 3-5 minutes).  You want a few “burnt” or darkened spots here and there.  Season with salt.  Stir the peppers, so that they cook evenly.  When the peppers have wilted, remove from heat and serve.

MEDITERRANEAN TOMATO KALE SALAD
2 cups shredded kale
2/3 cup grape/cherry tomatoes
1/2 small cucumber
1/2 roasted red pepper
4 scallions or 1/2 cup of onion 
1/4 cup kalamata olives
1 ounce feta
1/3 cup chopped flat-leaf parsley
½ cup cooked bulgur
2 tablespoons olive oil
2 tablespoons lemon juice
1/4 teaspoon salt
1/4 teaspoon black pepper
 Place the kale in a bowl along and massage for a minute or so to soften the kale. Then add 1 tablespoon of lemon juice and let sit while chopping the remaining ingredients.  Slice the grape tomatoes in half, dice the cucumbers, and mince the roasted red peppers and scallions. Place in the bowl with the kale then slice the olives in half and add to the bowl. Measure in the feta, parsley and bulgur.  In a small bowl, whisk together the olive oil, remaining tablespoon of lemon juice, salt, and pepper. Pour over the salad and toss until well combined.

SWEET ONION AND WATERMELON SALSA (from Farm-Fresh Recipes by Janet Majure)
2 cups chopped watermelon, seeded
3/4 cup sweet onion
3/4 cup black beans, rinsed and drained
1/4 cup chopped seeded jalapeno chilies or shishito peppers
1/4 cup chopped fresh cilantro
1 Tbsp brown sugar
1/2 tsp salt
 Mix watermelon, onion, beans, chilies, cilantro, brown sugar, and salt in a bowl.  Refrigerate covered for 1 hour to blend flavors.  Stir and serve as dip, condiment, or salad.

LEEK SALAD  Serves 4
Juice of 1 lemon
3 Tbsp extra virgin olive oil
Salt and pepper, to taste
3 leeks, white and light green parts only, sliced thinly crosswise
2 ripe tomatoes or cherry tomatoes
1 cucumber
1/2 cup chopped parsley or cilantro for garnish
 Whisk together lemon and oil with a healthy pinch of salt and several grindings of pepper.  Toss with leeks.  Core large tomatoes, cut them in half horizontally, and shake out their seeds, squeezing gently.  Chop.  Peel the cucumber, if necessary, cut in two lengthwise, and scoop out seeds with a spoon.  Slice thinly.  Combine all ingredients, and taste and adjust seasoning.  Garnish and serve.