2019: Week 9, July 21-27

Tantre Farm CSA Newsletter
WEEK #9
July 21-27, 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:  You 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.

BEETS: You will receive Red Ace (round, smooth, deep red roots with sweet flavor) AND Golden (orange skin with rich gold interior; mild, sweet flavor when cooked).   See Week 2 & 8 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 Feature Article on Cucumbers and Recipe Ideas.  See Week 6 newsletter for usage and storage tips.

FRESH HERBS:  Everyone will receive a bunch of Genovese Basil (an herb with sweet, spicy, shiny, green leaves; traditionally used in pesto, and originally from India where it was traded in ancient times via the spice routes.  This herb does not store well in a refrigerator, since it does not like cold temperatures. It will last longer 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.

PEARL ONIONS:  You will all receive these small, white or purple, marble-sized, mild-flavored onion, also known as button or baby onions in the UK or creamers in the US.
-How to use:  most often they are cooked to be served as a side dish or added whole to soups, stews and other dishes.
-How to store:  Store in a cool, dry, well ventilated location, not in a plastic bag and not in the refrigerator.

SWEET ONIONS or SCALLIONS: You will receive Ailsa Craig (a huge, sweet, mild, yellow-skinned, heirloom onion that is well known by British gardeners who grow show-size onions) or Scallions (young shoots of red or green bulb onions with long green stalks and milder tasting than large bulb onions; full of great fiber and antioxidants). See Week 7 newsletter for usage and storage tips.

SNOW PEAS: “flat” and wavy, crispy pods also known as Chinese pea pods and are used in stir-fries and salads;  snow peas originated in southwestern Asia and can be grown in open fields during winter seasons in some regions, hence its name.  See Week 6 newsletter for usage and storage tips, since same as Snap Peas.

NEW POTATOES (Red Norland): smooth, red skin and white flesh; great baked, boiled, or roasted.  
-How to use: new potatoes are just young potatoes that haven’t had time to convert their sugar fully into starch and often have a crisp, waxy texture and thin, underdeveloped wispy skins, so are good boiled or pan-roasted, but particularly suited for potato salad, since they hold their shape well after being cut and cooked.   
-How to store: refrigerate new potatoes if not used within 2-3 days, but use up sometime during the 1st or 2nd week of receiving them; these potatoes have not been cured, so will not last as long as “cured” potatoes, which should not be refrigerated, since low temps convert the starch to sugars and may turn dark when cooked.

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.

CHERRY 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).
-How to use:  sauté, bake, broil, or grill; eat raw in salads or add to soups, stews, or sauces
-How to store: keep at room temperature for up to 1 week

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. WEEDING VOLUNTEERS NEEDED, especially in the HERB Garden & FLOWER Garden:  If you are interested in helping out, please
contact us any day of the week or evenings until dark.   Thanks so much to all those, who have helped out so far!

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.

COOL AS A CUCUMBER
    The cucumber, a member of the gourd family, is a distant relative to pumpkins, squash, and melons.  It is said to have originated in the Middle East.  It has been eaten as an unripe fruit, since Biblical times.  As a relative of melons, cucumbers are very high in water and so very refreshing, especially during these hot days of summer.  They are 94% water and also contain small amounts of vitamins A, C, and a few minerals.  For some, however, cucumbers are hard to digest, so seedless and “burpless” cucumbers have been bred to prevent this problem.  

    Our cucumbers are not waxed (to keep them from rotting for a longer shelf life) like ordinary cucumbers found in the store, so skin and all can be eaten.  The skins are rich in vitamin E, so they are also known as an effective skin conditioner.  Also, some of the nutrients, such as vitamin A, iron, and potassium are lost when the skin is removed.  The cucumber skins, besides being good for human skin, also contain silicon and chlorophyll, making them well worth eating.  If you do wish to remove the skins, you may try making “cukesicles” for the kids.   At Tantré Farm, sometimes we peel the skins off and slice the cucumbers in half lengthwise making a long, slender, cooling treat we call “cukesicles”.

    The cucumber is a non-starchy, alkaline “cooling” vegetable.  It is an excellent diuretic, helping the kidneys in waste elimination.  Cucumbers contain the enzyme, erepsin, which helps digest proteins and destroys worms.  The cucumber’s potassium content makes it useful for high and low blood pressure.  

    Cucumbers deteriorate very quickly, because of their high water content, so it is important to store them in a sealed plastic bag in refrigerator crisper drawer.  Keep them away from tomatoes, apples, or citrus, which give off ethylene gas, and can speed up their deterioration.  

    Most people enjoy cucumbers raw or pickled in salads or sandwiches, but sometimes a cuke can be julienned, sauteed, or baked. Try cucumber rounds topped with egg or tuna salad, or simply with salt.  Make refrigerator pickles, which are very simple and delicious.  They are featured in a number of ethnic dishes.
Although not as nutritious as most of the garden vegetables, cucumbers are very satisfying and help us replenish fluids and minerals lost in perspiration, leaving us as “cool as a cucumber”.   They are very reviving on a hot summer’s day.

RECIPES

HERB ROASTED POTATOES & PEARL ONIONS (from http://www.thecomfortofcooking.com/2010/02/herb-roasted-potatoes-pearl-onions.html)  Serves 4
2 pounds red potatoes, well-scrubbed and cut into quarters
1 bunch pearl onions
2 tbsp. extra-virgin olive oil
2 tsp. dried  or 2 Tbsp fresh basil, minced
2 tsp. dried thyme or 2 Tbsp fresh thyme, minced
1 tsp. paprika
1 tsp. salt
1 tsp. dried or fresh rosemary
1 tsp. freshly ground black pepper
    Preheat oven to 450 degrees. Spray a cookie sheet with nonstick cooking spray.  Boil a pot of water (fill about 2 inches deep). Once boiling, add pearl onions and parboil for 5-6 minutes, or until skins begin to loosen. Drain water, fill pot with cold water and peel skins until you have a tender, translucent onion.

ZUCCHINI CUCUMBER SOUP (from Gourmet, August 2006)
1 lb zucchini or summer squash variety, chopped
3/4 lb cucumber (about 2 cups) or scoop seeds out
1/3 cup chopped  green onion or sweet onion
1/4 cup white wine vinegar
1/4 cup water
1 tsp chopped fresh hot green chile
1 1/8 tsp salt
1 tsp ground coriander
1/2 cup creme fraiche (4 oz) or plain yogurt
Garnish with fresh basil, dill, or parsley, chopped
    Puree zucchini, cucumber, onion, vinegar, water, chile, 1 teaspoon salt and 1/2 teaspoon coriander in a blender until very smooth.  Whisk remaining 1/8 teaspoon salt and 1/2 teaspoon coriander into creme fraiche or yogurt.  Serve topped with dollops of creme fraiche or yogurt and basil or parsley.  

BREAD AND BUTTER PICKLES (from Mad Mares Cookbook)  
1 to 2 qts medium cucumbers (about 3 lb)     
4 small onions
1 green pepper
2 1/2 cups vinegar        
2 1/2 cups sugar        
1 1/2 tsp celery seed            
1 1/2 Tbsp mustard seed
2 Tbsp salt        
1 1/2 tsp turmeric
    Slice cucumbers, onions, and pepper.  Heat vinegar, sugar, and spices except turmeric.  Add vegetables to cooking solution.  Don’t allow to boil.  Add turmeric and stir.  Stuff into jars.  Keeps in fridge for 2 weeks.

2019: Week 8, July 14-20

Tantre Farm CSA Newsletter
WEEK #8
July 14-20, 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:  You 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).  
-How to use: raw in salads, steamed, sautéed, stir-fried, etc.
-How to store: refrigerate in plastic bag for up to 1 week.

GOLDEN BEETS AND GREENS: round, smooth, deep red roots with sweet flavor and medium-tall, red-veined green leaves.   See Week 6 newsletter for usage and storage tips.

CARROTS (Mokum):  a very sweet, slender, “pencil carrot” with edible green leaves.  Greens are delicious in soups and also salads.
-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:  Remove greens from roots and refrigerate dry and unwashed roots in plastic bag for up to 2 weeks; greens may last up to a week refrigerated in plastic bag.

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

SAVOY CABBAGE:  loose, full head of crinkled leaves varying from dark to pale green; mellow-flavored cabbage considered to be superior for cooking.  Can be used the same as green cabbage.  See Week 7 newsletter for usage and storage tips.

FRESH GARLIC:  a bulb of several papery white cloves; believed to help in fighting infections, cancer prevention, bolstering the immune system, lowering blood pressure and preventing heart disease, used as an expectorant or decongestant, and at least some people believe that it can ward off vampires and insects.
-Cooking tips:  To mellow garlic’s strong flavors opt for longer cooking; to enjoy its more pungent flavors and increased medicinal benefit, use it raw or with minimal cooking.
-How to use:  minced raw in salad dressings, sautéed and added to stir-fries, meats, vegetables; make garlic butter with 1/2 cup of softened butter mashed with four minced cloves of garlic; try roasting garlic by cutting off tops of garlic bulb, so cloves are exposed, brush with olive oil and bake for 1 hour at 350 degrees, squeeze garlic out of skins and spread on a good, crusty bread.
-How to store: fresh garlic can be stored in an open, breathable basket in a cool, dark place for many months.

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:

1. Dill: feathery green leaves that go well with fish, potatoes, beets, carrots, and yogurt sauces; considered a good luck symbol by early Romans.   The dill flower roughly resembles Queen Anne’s Lace, the flower of the dill plant is spiny, yellow and, like the leaves and seeds, edible; the flower has a slightly stronger taste than the needle-like leaves; good added to a soup, stew or the bottom of pickle jars; chop the flowers and add to dips and sauces.

2. Black-Stemmed Peppermint: superior fragrance and flavor; forest green leaves with deep purple veins and stems, purple flowers; leaves are good as a hot or iced tea, and adds a delicious flavor when minced and added to cooked peas, carrots, potatoes, salads, and fresh strawberries.

3. Curly Parsley: curly, dark green leaves, often used as a garnish, but can be used the same as flat-leaf parsley; high in vitamins A and C; especially good in omelets, scrambled eggs, mashed potatoes, soups, pasta and vegetable dishes.

4. Oregano: member of the mint family and is similar to marjoram, but not as sweet and more pungent flavor and aroma; good in soups and tomato-based dishes.

*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.

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

SUMMER ONIONS: slightly larger bulbs (“baby bulb onions”) than green onions, but both bulb and leaves are still edible; can be prepared like cippolini onions.
-How to use: can be grilled or roasted whole as a vegetable or chopped in salads, soups, and other dishes for flavor
-How to store: wrap in damp towel/plastic bag in fridge for 2-7 days.

SUGAR SNAP PEAS: flat-round pod of edible-pod pea.  See Week 6 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.

ANNOUNCEMENTS

1. THANKS TO THOSE WHO CAME to the SUMMER WORK PARTY on July 14.  Thanks so much for joining us for delicious potluck food, berry picking, and good companionship at the Summer Work Party, while CSA Member and local musician, Gary Koppin, played guitar.  We clipped about 100 pounds garlic, stripped some dried herbs and put them in jars, and harvested about 60 pounds of green and yellow beans for the new local community market  that opened a few weeks ago in Chelsea called “Agricole Farm Stop” (www.agricolefarmstop.com).

2. 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

3. WANTED–TOMATO PICKERS:   Is there anyone interested in helping us pick tomatoes any weekday morning for the next few weeks.  We are a little short-handed, so please contact us!  

4. 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.

EAT YOUR CARROT GREEN TOPS (THE LEAVES) (from www.carrotmuseum.co.uk/recipes.html#tops)
There is some debate about whether you can eat the green leaves.  Despite the presence of celery and carrots in the carrot family of Apiaceae (“umbellifers”), many other members of the family are highly poisonous, but not carrot.  They ARE edible and are highly nutritive, rich in protein, minerals and vitamins.  The tops of the carrots are loaded with potassium which can make them bitter, so the use of them in food is limited.  However, it is edible, so you may mix some in with a mixed lettuce salad.  You may also use it for garnish.  Combine your common sense and your creative skills, and invent something!  That’s what makes cooking fun.  It is a form of art.  Carrot greens are high in vitamin K, which is lacking in the carrot itself.

The leaves do contain furocoumarins that may cause allergic contact dermatitis from the leaves, especially when wet.  Later exposure to the sun may cause mild photodermatitis.  (This is NOT the same as ‘poisonous’ – it will only affect susceptible people with allergies to the plant. Some people have the same reaction to yarrow, ragwort, chamomile etc.).  There is a distinct difference between toxins and allergens.  Carrots (Daucus carota), whether wild or domesticated, are not toxic, they are allergenic.  This is like peanuts, which are not toxic but can kill those who are allergic to them.  It is however important that any wild plant be positively identified before it is used for food.

Carrot greens have antiseptic qualities, so they have been added to mouthwashes and, mixed with honey, to disinfect sores.  They are also diuretic (increase urine flow), and can help treat kidney disease and edema.

Here are some cooking suggestions.  The carrot leaves are pretty, but bitter, so what about using it on something that is robust in flavor, but boring in appearance?  Decorate a pate with it, and glace it with aspic. What about “carrot top pesto vinaigrette”?  You can hide the bitterness under the tangy vinegar, and sweeten it slightly with some honey.  Try sauteing the chopped carrot tops lightly in olive oil with garlic and onion.  Then add other garden-grown veggies (the carrots themselves, zucchini, tomato, peppers, fresh herbs), sauté some more, then fold the entire garden mish-mash inside a whole wheat tortilla, brown it, and call it a quesadilla.  Truly a great vegan treat, and the carrot tops gave a nice crunchy texture. It is a delightful garden feast.  I recommend adding your carrot tops to other things you may already have simmering on the stove.  
**Carrot Top Soup is a favorite at the farm. Please try it below!!

RECIPES

CARROT TOP SOUP (Local Flavors by Deborah Madison) Serves 4.
1 bunch (6 small to medium) carrots, the tops and roots
2 Tbs. butter
3 Tbs. white rice
2 large leeks (or 2 summer onions)
2 thyme sprigs
2 Tbs. chopped dill or parsley
sea salt and freshly ground pepper
6 c. vegetable or chicken stock or water
Pull the lacy leaves of the carrot greens off their stems (2 to 3 cups, loosely packed).  Wash, then chop finely.  Grate the carrots, or finely chop them.  Melt the butter in a soup pot.  Add the carrot tops and carrots, rice, leeks, thyme, and dill.  Cook for several minutes, turning everything a few times, then season with 1-1/2 teaspoons salt and add the stock.  Bring to a boil and simmer until the rice is cooked, 16 to 18 minutes.  Season with salt, pepper and serve.

SWEET GREEN BEAN, CARROT, AND WALNUT STIR-FRY
1 qt green beans, stems removed
2 carrots, sliced medium-thin
2 cups walnuts (halves or pieces – and feel free to substitute cashews or favorite nuts)
1 cup raisins (optional)
3 Tbsp cooking oil
2 Tbsp tamari
2 Tbsp maple syrup or barley malt or brown sugar etc.

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

2019: Week 7, July 7 – 13

Tantre Farm CSA Newsletter
WEEK #7
July 7-13, 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

GOLDEN BEETS AND GREENS: round, smooth, deep red roots with sweet flavor and medium-tall, red-veined green leaves.   See Week 6 newsletter for usage and storage tips.

FAVA BEANS:  also called faba bean, horse bean, or broad bean; the pod is inedible  raw and looks like a large bean pod; the bean  seed resembles a lima bean with a tart, pungent flavor; fresh fava beans should be shelled  from pod if skin seems tough, but bean seed can be eaten raw.   The pod when young can be cooked, but when mature and firmer, the bean is the edible  part.  See recipes below:
-To skin fava beans:  Blanch for 1 minute, then drain and cool. With your thumbnail, pull open the sprout end and squeeze the bean out of its skin.  This link shows 5 ways to prepare favas: http://www.thekitchn.com/5-fantastic-ways-to-cook-fava-beans-190674
-How to use:  Stew skinned  beans in a little butter, oil or cream seasoned with savory, thyme or sage.  Sauté with other vegetables and toss with pasta.  Good in soups. Lots of recipes on the Internet!
-How to store: Store fresh, unshelled beans in the refrigerator up to a week; once shelled, blanched and skinned, favas can be frozen in plastic containers for longer storage; shelled  beans are best used within a few days.  See “Beans” for recipes in the A to Z Cookbook, if you have it, and also in this newsletter.  Delicious!  

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 6 newsletter for usage and storage tips.

SAVOY CABBAGE:  loose, full head of crinkled leaves varying from dark to pale green; mellow-flavored cabbage considered to be superior for cooking.  Can be used the same as green cabbage.
-How to use: good steamed, stir-fried, or chopped raw into salads or coleslaw.   
-How to store: refrigerate for up to 1 month.

FRESH HERBS:  Everyone will receive a bunch of Genovese Basil this week, an herb with sweet, spicy, shiny, green leaves; traditionally used in pesto, and originally from India where it was traded in ancient times via the spice routes.  This herb does not store well in a refrigerator, since it does not like cold temperatures. It will last longer when stored in a jar, vase, or glass of water on your counter or table top.  See feature article in this newsletter and recipes in the “A to Z” Cookbook and Tantre Farm website.  

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

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

MUSHROOMS (Oyster): white, golden, or gray oyster-shaped cap with a mild, anise, earthy odor.
-How to use: brush off dirt to clean or wipe with damp cloth, do not wash or submerge in water; good grilled, sauteed, steamed, in soups, and in sandwiches.
-How to store: place in paper bag or wax bag and keep in refrigerator for up to 5-7 days.

SUMMER ONIONS: slightly larger bulbs (“baby bulb onions”) than green onions, but both bulb and leaves are still edible; can be prepared like cippolini onions.
-How to use: can be grilled or roasted whole as a vegetable or chopped in salads, soups, and other dishes for flavor
-How to store: wrap in damp towel/plastic bag in fridge for 2-7 days.

SUGAR SNAP PEAS: flat-round pod of edible-pod pea.  See Week 6 newsletter for usage and storage tips.

RADISHES: You will receive Bacchus (stunning purple, round radish with white inner flesh. Very good flavor and not too hot.) See Week 1 newsletter for usage and storage tips.

SWISS CHARD:  close  relative of garden beets; multi-colored, large veined, semi-crinkly, dark green leaves; mild flavor; good source of vitamins A, E, & C, as  well as iron & calcium.  See Week 4 newsletter for usage and storage tips.

GREEN or GOLDEN ZUCCHINI:  You will receive Green Zucchini (uniform cylindrical, green fruits with mild flavor) or Golden Zucchini (gourmet golden zucchini with uniform, cylindrical fruits).
-How to use: use in salads, dips, grilled, casseroles, stuffed, or mashed with butter and seasonings.
-How to store: store in plastic bag in refrigerator for up to 1 week.

ANNOUNCEMENTS

1. SUMMER WORK PARTY/OPEN HOUSE Sunday, July 14 between 1-4 p.m.  This day often tends to be hot and sunny. However, we’ll have lots of water play for the kids and shade-related activities for the adults, such as stripping dried herbs. For those more adventurer-gardener types, we will be weeding the herb and flower garden and other patches in the fields, and maybe even some harvesting!  Members are encouraged to bring family and friends to Tantré Farm to see the farm decked out in its summer finery, farm tours, and for getting to know fellow community members.  This is a completely voluntary event, so you can also come just for the fun, such as listening to live music and enjoy the day. As usual a potluck is included, so please feel free to bring a snack or refreshment.  Enjoy!

2. 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. You may bring cash, check or pre-register at https://squareup.com/store/willforageforfood

3. WEEDING VOLUNTEERS NEEDED:  Need help any day of the week.  Just contact us!  There are so many, we are drowning!

4. 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.

BASIL: MORE THAN JUST A CULINARY HERB
    Basil is one of the most sacred plants of India.  It has been used to make royal unguents, perfumes, and medicines.  A tea can be made to settle the nerves and aids with indigestion.  Medicinally, it is used to stimulate perspiration for the treatment of colds, flu, and fevers.

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

    Basil’s most popular use though is as a culinary herb.  It is more commonly known for its primary role in tomato sauces, pesto, and salad dressings.  It is also popular in Mediterranean dishes and Thai curries.  It partners well with almost any summer vegetable, but especially tomatoes, eggplant, peppers, green beans, and summer squash.  
Fresh basil deteriorates quickly, especially when refrigerated.  It is a warm-weather crop and is sensitive to cold temperatures.  If leaves are wrapped in a dry towel and kept in an airtight container, it can be kept at about 50 degrees for a few days before leaves start blackening.  That is why we encourage you to store it in water, so you may retain its freshness for about a week, changing the water every few days, and we don’t refrigerate it.  You may also freeze fresh leaves in a plastic zip-lock bag, if you don’t mind the darkened color.  This is very easy—just wash leaves, spin dry, place in Ziploc bag, remove air, seal, and freeze.  Basil can also be dried by hanging in a dry, warm, well-ventilated place for about 2 weeks.  If you would like to retain some of the green color, it needs to be dried quickly in a dehydrator or in the oven at its lowest setting with door ajar.  The leaves can be separated before drying and stirred often.  Remove dried leaves and store in a sealed glass jar—away from light and heat.

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

RECIPES

GADEER’S FAVA BEAN RECIPE
A traditional Mediterranean recipe.  Adjust ingredients to taste.
1-2 qts fava beans with pods
3 cloves garlic or 3 summer onions, chopped
1/2 bunch of cilantro, chopped
1/2 cup lemon juice, fresh or bottled
1/4 cup olive oil
    Prepare fava pods for cooking, but remove “string” on edge of pod by grasping stem part with a knife and pulling “stringy” part of the pod off.  Chop beans in 1-inch chunks (shell and beans together).  Heat olive oil in pot and add the beans.  Stir occasionally on low heat.  When the beans begin to water, add garlic, cilantro, and lemon.  Beans are ready when they turn a more brownish-green.  Enjoy!

PESTO SAUCE (from The Pleasure of Herbs)
2 cups washed fresh basil
3 cloves garlic
4 Tbsp pine nuts or walnuts (optional)
1/2 cup olive oil
1/2 cup grated Parmesan cheese
    Place all ingredients in the blender or food processor, except the cheese, which is added after the first ingredients are pasty; and then blended again briefly.  Serve this on hot pasta, boiled potatoes, green beans, sliced tomatoes, corn-on-the-cob, steak, fish, or mix with yogurt as a dipping sauce for vegetables.

MUSHROOMS WITH BASIL (from https://www.marthastewart.com/907432/mushrooms-basil)
10 oz. mushrooms
1 Tbsp. olive oil
torn fresh basil
salt and pepper
    Place mushrooms on a large piece of parchment-lined foil. Drizzle with olive oil and season with salt and pepper. Fold into a tight packet and grill over medium-high until mushrooms are tender, 12 to 15 minutes. Sprinkle with basil.

SAVOY CABBAGE RECIPE
1 Savoy cabbage
2 Tbsp butter
3 or 4 summer onions, finely chopped
3-4 slices of very thinly sliced bacon, finely cut
Salt and pepper, to taste
Nutmeg, to taste
    Cut cabbage into quarters, cut out stalk and cut into strips.  Blanch for 3 minutes in generously salted water; put into ice water to stop cooking.  After this step, cabbage can be frozen, put into fridge, etc. until dinner preparation starts.  Finely chop the onion, sauté in the butter, add the bacon and keep over medium heat.  Add the cabbage.  Salt, pepper and nutmeg to taste, cover, and let sauté for a couple more minutes.  Serve with roast, potatoes, or pasta.

2019: Week 6, June 30 – July 6

Tantre Farm CSA Newsletter
WEEK #6
June 30-July 6, 2019

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

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

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

THIS WEEK’S SHARE

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

BROCCOLI: deep emerald green, tiny buds that are clustered on top of stout, edible stems; high in vitamins A, C, calcium, potassium, and iron; known as an anti-cancer vegetable.
-How to use: use raw, steamed, sauteed, stir-fried, in casseroles, soups, pizzas, etc.
-How to store: store loosely in plastic bag for up to a week.

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

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

FRESH HERBS:  In general, store herbs upright with cut stems in 1 or 2 inches of water and refrigerate for up to 1 week or wrap in slightly dampened cloth or plastic bag and store in refrigerator.
 **At most locations you may CHOOSE ONE bunch (NOT one bunch of each) from the following 4 options.  Those with prepacked boxes at limited drop off sites will receive 1 bunch of any of the following herbs:

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

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

*Parsley:  dark green leaves with a strong parsley/celery flavor for use dried or fresh; high in vitamins A and C, and other minerals, such as iron; especially good in omelets, scrambled eggs, mashed potatoes, soups, pasta and vegetable dishes, as well as, sauces.

*French Sorrel: slightly tart, lemon-flavored green; excellent for salads, soups, and sauces; can be used in omelets, breads, or cooked as a side dish; leaves are shaped like spinach, but paler green in color.

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

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

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

RED SCALLIONS (Green Onions): young shoots of red onions with long green stalks and milder tasting than large bulb onions; full of great fiber and antioxidants, high in potassium.  See Week 1 newsletter for usage and storage tips.

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

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

ANNOUNCEMENTS

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

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

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

4. SUMMER WORK PARTY/OPEN HOUSE Sunday, July 14 between 1-4 p.m.  This day often tends to be hot and sunny. However, we’ll have lots of water play for the kids and shade-related activities for the adults, such as cleaning garlic.  For those more adventurer-gardener types, we will be weeding the herb and flower garden and other patches in the fields, and maybe even some harvesting!  Members are encouraged to bring family and friends to Tantré Farm to see the farm decked out in its summer finery, for wagon ride farm tours, and for getting to know fellow community members.  This is a completely voluntary event, so you can also come just for the fun, such as listening to live music and enjoy the day. As usual a potluck is included, so please feel free to bring a snack or refreshment.    More details to come!

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

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

THE GREAT SHARING
by Deb and Richard

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

RECIPES

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

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

2019: Week 5, June 23 – 29

Tantre Farm CSA Newsletter
WEEK #5
June 23-29, 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

ASPARAGUS:   green or purple spears; each contains vitamins A, B, and C, as well as iron.  See Week 1 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.
-How to use: use raw, steamed, sauteed, stir-fried, in casseroles, soups, pizzas, etc.
-How to store: store loosely in plastic bag for up to a week.

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

GARLIC SCAPES: slender green stems with a slight bulge at the bottom (resemble chives, except for the bulge and often curled); the flower top of a garlic plant; tender and milder in flavor than mature garlic, but can be substituted for garlic cloves in recipes.  Use this link for garlic scape recipes: http://sfc.smallfarmcentral.com/dynamic_content/uploadfiles/3774/GARLIC%20SCAPES%207%20Great%20Ideas.doc
See Week 4 newsletter for usage and storage tips.

NO HERB BUNCH THIS WEEK!  Most of our herbs are taking longer to grow back, so  we are letting our smaller  patches of herbs recuperate.

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.

KOHLRABI: delicious bulbous member of the cabbage family about the size of a golf ball to tennis ball size with greens attached; green skin and crisp, apple-white flesh tubers and leaves. Most people enjoy taking the skin off and eating them raw, like an apple with a taste and texture somewhere between cabbage and broccoli stems.  See Week 3 newsletter for usage and storage tips.

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

RED SCALLIONS: young shoots of red onions with long green stalks and milder tasting than large bulb onions; full of great fiber and antioxidants, high in potassium and source of vitamins C and B-6.
See Week 1 newsletter for usage and storage tips.

STRAWBERRIES: red, conical fruit with tiny white flowers; member of the rose family with excellent source of Vitamin C.  
-How to use: excellent raw, juicing, jam, pie, sorbet, in desserts
-How to store:  Do not wash until you are ready to consume them. Place them on a paper towel in a tightly-covered container in the refrigerator for 2 to 3 days.  

WHITE HAKUREI TURNIPS: white salad turnips with round, smooth roots that have a sweet, fruity flavor with a crisp, tender texture.  No tops this week.  See Week 1 newsletter for usage and storage tips.

ANNOUNCEMENTS

1. STRAWBERRIES AT THE FARM:  It has been a great strawberry season so far!  We picked almost 600 to 800 quarts of strawberries for your CSA shares and for sale in the last week.  This week you may come to the farm for “already picked” strawberries or to “pick-your-own” this week on Wednesday (10 AM- 7 PM) and Friday  (1:30 PM – 7 PM) by just showing up.  We will be around on Wed. and Fri. during those hours, since they are normal distribution days at the farm, so no need to let us know you are coming.  Also we will be open for u-pick on Thursday and Sunday too, but it would be helpful to email, text, or call Deb 734-385-6748, so we know when you are hoping to come,  so we will be around the house or backyard. Please bring your own containers to transfer strawberries into or return quarts and flats back to the farm.  
U-PICK for members: $5/level qt and $35/flat (8 quarts).
ALREADY PICKED for members (at the Farm only): $6/qt and $42/flat

2. 4th of July VACATIONS or OUT OF TOWN: Please let us know of changes in pick up days or locations for next week, especially with the 4th of July vacations coming up. Also keep in mind that Pick Up Rescheduling needs to be made within the same week (Sun.-Sat.). All changes can be made yourself on our website under the sign up link under Membership Actions on the registration page or you can email us with your request using specific dates and locations.  Here is a link to our website on what to do if you can’t pick up your share on your usual day:  http://www.tantrefarm.com/faq/#oot

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

4. 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!

5. CSA COOKBOOKS: We will have a handy cookbook for sale at some of the distribution sites called “From Asparagus to Zucchini:  A Guide to Cooking Farm-Fresh Seasonal Produce”. This $16 book includes an easy-to-follow format with vegetables listed from A to Z. This a great resource for NEW CSA MEMBERS, and makes a great gift.  We will have a limited number of these cookbooks available, so if you are interested in purchasing these books, and they are no longer at your site, please let us know, so we can make another bulk order.  Some of our sites are tricky to leave cookbooks, since we will not be able to pick up your payments and leftover cookbooks each week, since it is just a drop off site.  Please contact Deb to arrange getting a cookbook at Pure Pastures, Argus, or MOVE, and we will try to work something out.

6. PLANT WALK SERIES June 26 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 that are ready for harvest. The cost is $15 for Tantre CSA members or $20 for nonmembers. You may bring cash, check or pre-register at https://squareup.com/store/willforageforfood.  Please let us know if you’re interested in coming, so we wait for you. We will meet behind the house at the picnic tables.

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.

IS AT AN APPLE? IS IT A JICUMA? NO, IT’S KOHLRABI
    When is a root vegetable not a root vegetable?  When it’s a small bulbous member of the cabbage family called kohlrabi, that’s when.  For all intents and purposes, kohlrabi appears to be a root vegetable in the same company as turnips, radishes and rutabagas.  However, the bulbous shape of kohlrabi is caused by a swelling of the plant’s stem near the ground.  In that sense, kohlrabi is more of a tightly packed version of its cousin, the cabbage.  In fact, the name “kohlrabi” is derived from two German words: “kohl” meaning cabbage and “rabi” meaning turnip.  It is not unusual to hear the term “turnip cabbage” to describe kohlrabi.

    Despite its connections to cabbage and turnips, steamed or boiled kohlrabi is said to taste more like broccoli or Brussels sprouts.  Indeed, kohlrabi is in the same general category, the Brassica oleracea Gongylodes group, as the broccoli it resembles in flavor.  It can also be used in lieu of cabbage in many of the sausage and cabbage dishes favored in German cooking.

    A raw kohlrabi can also be eaten like an apple, although it contains far less sugar.  Some people find the taste of raw kohlrabi to be an acquired one, but many people who were raised in largely German communities in the Midwest grew up eating kohlrabi whenever it was in season.  One town in Illinois even held annual festivals in honor of the Kohlrabi, so don’t be surprised if one of our small towns in Michigan decides we are due for a celebration of Kohlrabi.

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

KALE AND KOHLRABI SALAD (http://canolaeatwell.com/recipe/kohlrabi-and-kale-slaw)
4 cups kale, chopped
1 kohlrabi bulb, peeled and julienned
1/2 cup shredded carrots
1/2 cup dried cranberries
1/2 cup toasted pecans

Dressing
2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1 teaspoon honey
1 teaspoon minced garlic or garlic scapes
1/4 cup olive oil
salt and pepper
    Combine kale, kohlrabi, carrots, dried cranberries and pecans in a large bowl. In a small bowl whisk together red wine vinegar, Dijon mustard, honey, minced garlic, olive oil, salt and pepper.  Mix dressing with salad until well coated.  Refrigerate at least 2 hours before serving.

SAUTEED GARLIC SCAPES WITH BROCCOLI  (from http://www.chatfieldcsa.org/recipe/sauteed-garlic-scapes-with-broccoli)
5-10  garlic scapes
1 head broccoli
Olive Oil
Salt and Pepper (just a sprinkle of each)
Fresh parmesan cheese

    Cut the scapes into 2 to 3 inch pieces so they almost look like green beans. Cut the broccoli up into small florets as you would do for a stir fry. Heat oil in a skillet and add broccoli and cut scapes. Add salt and pepper to taste and cook until the broccoli turns a bright green (about 3 minutes). Remove from heat and serve right away. Sprinkle with fresh Parmesan if you so desire.

BASIC ASPARAGUS RECIPE:
Simple preparation: place in a tall, covered pot with an inch of water.  Stand asparagus upright and steam for 5 minutes.  This cooks the tougher stalks, while lightly steaming the thinner tops.  Feel free to add the following toppings:  brushed with lemon juice, brushed with olive oil or butter and tossed with sesame seeds.

2019: Week 4, June 16 – 22

Tantre Farm CSA Newsletter
WEEK #4
June 16-22, 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

ASPARAGUS:   green or purple spears; each contains vitamins A, B, and C, as well as iron.  See Week 1 newsletter for usage and storage tips.

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.

COLLARD GREENS: dark-green, flat, large leaf; may be substituted for kale or other hearty greens recipes; use large leaf rolled up as a wrap and stuff with vegetables or hummus.  
-How to use: for salads, soups, and light cooking.
-How to store: keep in plastic bag or damp towel in refrigerator for up to 1 week.

GARLIC SCAPES: slender green stems with a slight bulge at the bottom (resemble chives, except for the bulge and often curled); the flower top of a garlic plant; tender and milder in flavor than mature garlic, but can be substituted for garlic cloves in recipes.  Use this link for garlic scape recipes:  http://sfc.smallfarmcentral.com/dynamic_content/uploadfiles/3774/GARLIC%20SCAPES%207%20Great%20Ideas.doc).
-How to use: mild garlic flavor, so delicious chopped in salads, roasted, and sauteed.  
-How to store: put in refrigerator in plastic bag for up to 2 weeks.

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 or RECEIVE ONE bunch (NOT one bunch of each) from the following 5 options:

*Chamomile— These small, daisy-like flowers are best known for making a soothing tea; also the flowers make a pretty garnish and a flavorful addition to salads.  The whole bundle can be used fresh or dried upside down for a week or two, and then the flowers plucked and put into a jar for a restful, calming, sleepy time tea for the winter.
*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, tension, or nausea.
 *Oregano—This member of the mint family is similar to marjoram, but not as sweet and more pungent, spicy flavor and aroma; good in soups and tomato-based dishes.  
*Tarragon: its flavor is delicate and almost licorice or anise-like; an essential herb in French cuisine; exceptional in egg dishes, poached fish, chicken, mushrooms, salad dressings and with other vegetables.
*Thyme– tiny green leaves used in meat and vegetable dishes and most casseroles, soups, stews, and medicinal teas, which soothe sore throats.  Some of the thyme has gone to flower, so the leaves are small, but the flowers are dainty and delicious and can be chopped up along with the leaves.

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

KOHLRABI: This will be for Friday/Saturday members only.  Kohlrabi are a delicious bulbous member of the cabbage family about the size of a golf ball to tennis ball size with greens attached; green skin and crisp, apple-white flesh tubers and leaves. Most people enjoy taking the skin off and eating them raw, like an apple with a taste and texture somewhere between cabbage and broccoli stems.  See Week 3 newsletter for usage and storage tips.

LETTUCE:  All members will receive 2-3 heads of Green or Red Leaf lettuce.  See Week 2 newsletter for usage and storage tips.

RADISHES (Pink Beauty): This will be for Wed. members only, since not enough for Friday/Saturday members. (pink-colored root with mild, spicy flavor).  See Week 1 newsletter for usage and storage tips.

RED SCALLIONS: young shoots of red onions with long green stalks and milder tasting than large bulb onions; full of great fiber and antioxidants, high in potassium and source of vitamins C and B-6.
See Week 1 newsletter for usage and storage tips.

STRAWBERRIES: red, conical fruit with tiny white flowers.  This week each share will receive 1 quart of this member of the rose family.  
-How to use: excellent raw, juicing, jam, pie, sorbet, in desserts
-How to store:  Do not wash until you are ready to consume them. Place them on a paper towel in a tightly-covered container in the refrigerator for 2 to 3 days.  

SWISS CHARD: close relative of garden beets; multi-colored, large veined, semi-crinkly, dark green leaves; mild flavor; good source of vitamins A, E, and C, as well as iron and calcium.
-How to use: greens can be prepared like spinach, and stalks like asparagus; good steamed, sauteed, stir-fried, and in soups.
-How to store: wrap in damp cloth in a plastic bag and refrigerate for up to 2-4 days.  

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

ANNOUNCEMENTS

1. 4th of July VACATIONS or OUT OF TOWN: Please let us know of changes in pick up days or locations this week and next week, especially with the 4th of July vacations coming up. Also keep in mind that Pick Up Rescheduling needs to be made within the same week (Sun.-Sat.). All changes can be made yourself on our website under the sign up link under Membership Actions on the registration page or you can email us with your request using specific dates and locations.  Here is a link to our website on what to do if you can’t pick up your share on your usual day:  http://www.tantrefarm.com/faq/#oot

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

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. CSA COOKBOOKS: We will have a handy cookbook for sale at some of the distribution sites called “From Asparagus to Zucchini:  A Guide to Cooking Farm-Fresh Seasonal Produce”. This $16 book includes an easy-to-follow format with vegetables listed from A to Z. This a great resource for NEW CSA MEMBERS, and makes a great gift.  We will have a limited number of these cookbooks available, so if you are interested in purchasing these books, and they are no longer at your site, please let us know, so we can make another bulk order.  Some of our sites are tricky to leave cookbooks, since we will not be able to pick up your payments and leftover cookbooks each week, since it is just a drop off site.  Please contact Deb to arrange getting a cookbook at Pure Pastures, Argus, or MOVE, and we will try to work something out.

5. PLANT WALK SERIES June 26 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 that are ready for harvest. The cost is $15 for Tantre CSA members or $20 for nonmembers. You may bring cash, check or pre-register at https://squareup.com/store/willforageforfood

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

GARLIC SCAPE-KALE PESTO  Makes about 1 1/2 cups of pesto
1 cup garlic scapes (about 8-9 scapes) cut into 1/4-inch slices
3-5 leaves kale
1/3 cup walnuts, pecans, or pine nuts (toasting these adds a nice twist)
3/4 cup olive oil
1/2 cup grated Parmesan cheese
1/2 tsp salt
Black pepper, to taste

Place scapes, kale, and nuts in the bowl of a food processor and grind until well combined and somewhat smooth but not purely pureed.  Slowly drizzle in oil and process until integrated but there is still some “chunkiness”. Transfer mix to a mixing bowl.  Add Parmesan, salt and pepper to taste.

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

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

FRESH STRAWBERRY DRESSING (from www.eatingwell.com)  
1 cup strawberries, rinsed, hulled and sliced
1 Tbsp balsamic vinegar
3/4 tsp freshly ground pepper
1/2 tsp sugar
1/4 tsp salt
2 Tbsp almond oil or canola oil

Place strawberries, vinegar, pepper, sugar and salt in a blender or food processor; process until pureed, stopping once or twice to scrape down the sides.  Add oil and process until smooth.

2019: Week 3, June 9 – 15

Tantre Farm CSA Newsletter
WEEK #3
June 9-15, 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 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

ARUGULA (Sylvetta):  also known as “wild rocket” with more deeply lobed leaves and a more pungent flavor; an aromatic, salad green with a peppery mustard flavor.
-How to use: great in 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.

ASPARAGUS:   green or purple spears; each contains vitamins A, B, and C, as well as iron.
– How to use: serve raw, chopped in salads, or with dips. You can also steam, roast, grill.
– How to store: wrap in damp cloth and plastic bag, then refrigerate. Alternatively, bundle spears with rubber band and place upright in container with an inch of water.

BOK CHOY (Joi Choi): also known 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.

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 or RECEIVE ONE bunch (NOT one bunch of each) from the following 5 options:
*Black-Stemmed Peppermint: superior fragrance and flavor; forest green leaves with deep purple veins and stems, purple flowers; leaves are good as a hot or iced tea, and adds a delicious flavor when minced and added to cooked peas, carrots, potatoes, salads, and fresh strawberries.
*Chamomile— These small, daisy-like flowers are best known for making a soothing tea; also the flowers make a pretty garnish and a flavorful addition to salads.  The whole bundle can be used fresh or dried upside down for a week or two, and then the flowers plucked and put into a jar for a restful, calming, sleepy time tea for the winter.
  *Sage–an herb from an evergreen shrub in the mint family with long, narrow, grayish-green leaves; a musky aroma and a warm and spicy taste; used in making sausages, stews, breads, pickles and teas.  The flowers are edible and make nice garnishes and can be infused into a delicious vinaigrette!
*Winter Savory: is a semi-evergreen, perennial herb; its strong spicy flavor goes well with beans and meat; medicinally it has antiseptic, aromatic, carminative, and digestive benefits, as well as relieves bee stings; fresh savory has a strong spicy-peppery flavor and resinous odor similar to fresh thyme.
*French Sorrel: slightly tart, lemon-flavored green; excellent for salads, soups, and sauces; can be used in omelets, breads, or cooked as a side dish; leaves are shaped like spinach, but paler green in color; high in vitamin A and contains some calcium, phosphorous, potassium, magnesium, and vitamin C; refrigerate in plastic bag for up to 3 days.

KALE (Green Curly): well-ruffled, curly green leaves on green stems; this variety makes a good, roasted “kale chip”.
-How to use: for salads, soups, and light cooking.
-How to store: keep in plastic bag or damp towel in refrigerator for up to 1 week.

KOHLRABI: delicious bulbous member of the cabbage family about the size of a golf ball to tennis ball size with greens attached; green skin and crisp, apple-white flesh tubers and leaves are good sources of vitamins C and A, calcium, potassium, and fiber.  Most people enjoy taking the skin off and eating them raw, like an apple with a taste and texture somewhere between cabbage and broccoli stems.
-How to use: good steamed and then mashed with potatoes, added to soups or stews, or delicious sliced and eaten raw with dip.
-How to store: store in refrigerator for up to a month.

LETTUCE:  All members will receive 2-3 heads of Green or Red Leaf lettuce.
-How to use: raw in salads, sandwiches, or use in soups
-How to store:  refrigerate in plastic bag for 3-5 days.

SCALLIONS (also called “Green Onions”): All members will receive young shoots of red or green onions with long green stalks and milder tasting than large bulb onions; full of great fiber and antioxidants, high in potassium and source of vitamins C and B-6.
-How to use: the bulb, flowers, and green leaves are edible; can be cooked, grilled, roasted whole as a vegetable; chopped in salads, soups, and other dishes for flavor.
-How to store: refrigerate in damp towel/plastic bag for 5-7 days.

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.

WHITE HAKUREI TURNIPS and GREENS: All members will receive a bunch of white salad turnips with round, smooth roots that have a sweet, fruity flavor with a crisp, tender texture.  Both roots (good source of Vitamin C, potassium, and calcium) and greens are edible!  
-How to use: roots and greens good in salads and soups; can be roasted, steamed, or sauteed.
-How to store: remove greens from turnip root and store separately in plastic bag in refrigerator for up to 3 days; roots can last up to 1-2 weeks in refrigerator.

ANNOUNCEMENTS

1. SOURDOUGH BREAD at the FOOD HUB (SATURDAYS ONLY):  Nick Raterman of Raterman Breads is a baker at the Washtenaw Food Hub in Ann Arbor and has agreed to bake the Original Sourdough Bread variety for CSA members, who would be willing to pick it up at the Food Hub Saturday location only. The bread would need to be pre-ordered by Wednesday morning each week, so he knows how much bread to bake on Fridays for Saturday the next day.  Weekly reminders will be in our Tuesday night/early Wednesday morning newsletter every so often.  The cost is $5/loaf.  If you’re interested, please contact Nick by email at nick.raterman@gmail.com.

2. PLANT WALK SERIES June 26 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 that are ready for harvest. The walks can accommodate slower moving individuals and children (who like to learn about plants), as long as you can handle the terrain.  The cost is $15 for Tantre CSA members or $20 for nonmembers. You may bring cash, check or pre-register at  https://squareup.com/store/willforageforfood.

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. 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 gray clouds gather these past few weeks, and the thunder rumbles with the rain coming down in sheets, we have cast the seeds of the spring and summer in the cool, wet earth in anticipation of another season of vegetable growing.  There are so many things to be done on a rainy day: cleaning the inside of the root cellar after months of frosty cold, cleaning and weeding the 9 hoop houses for the tomatoes and early spring crops, organizing and cleaning the packing shed.

It’s good to see the savanna sparrow and song sparrow return with their sweet song in our ears.   Almost every week, we plant a new cycle of spring crops, such as peas, carrots, arugula, lettuce, and spinach.  The summer crops as well have gone in early under the frost-protecting fleece which keeps them warm on the cool nights, and keeps the insects off.   The rain has created a great deal of help for us in sprouting our onions and carrots and some of our difficult crops like potatoes and sweet corn.  The strawberries are blooming with millions of blossoms under the green of the spring and giving the deer something to munch overnight when we are not there.  If you go to the farmers markets this week, you will see the first quarts coming in, although not quite enough for CSA members yet this week.  They are coming in your shares very soon though!

It’s really been a beautiful beginning to the summer for our farm! In general little to no watering has been needed, since we have had no need for irrigation with all of this rain.  Some of the cool dampness has slowed down some of the insect damage we might have had from the flea beetles and the cabbage lupers.  We are halfway into June and the hay fields and pastures are waste high for moving cows.  The rain has been very helpful to get the plants started.  We are so very thankful.  Of course many weeds have sprouted in between the vegetables as well.  We are happy to have volunteers to help with weeding any day of the week, just contact us ahead of time!  Fortunately we have a large crew of young-of-age and young-of-heart folks, who are good-hearted caretakers, who have picked, pulled, and chopped weeds mile after mile, and have learned from the inside out about all the muscles of their body, which they didn’t know they had.  We would like to thank: Chizo, Jbird, Geoff, Donn, Tristan, Mary Kate, Sarah, Andy, Milo, Rachel, Lydia, Derek, Kirt, Jordan, and Lori for all their tenacity and cheerfulness so far this season.

RECIPES

STEAMED KOHLRABI WITH LEMON BUTTER (from Farm-Fresh Recipes by Janet Majure)  Serves 4
1 bulb kohlrabi
2 Tbsp butter
1 Tbsp lemon juice
1 or 2 green onions, minced
1-2 Tbsp minced fresh parsley or French sorrel
1-2 Tbsp minced lemon balm (optional)
Salt and pepper, to taste

Trim kohlrabi, but do not peel.  Steam over simmering water, covered, for about 40 minutes or until tender.  Cool slightly, then peel and chop.  In saucepan, melt butter over medium heat; stir in lemon juice, garlic, and parsley.  Cook 2 minutes.  Add kohlrabi and lemon balm; toss to coat.  Season with salt and pepper.  Young kohlrabi greens can be cooked like kale or collard greens, so steamed sauteed or shredded into salads.

SPINACH AND ASPARAGUS FRITTATA  (from Capay Organic Farm CSA “Farm Fresh To You” website)  Serves 4
Filling:
1 bunch spinach, washed and drained, with stems removed
1 lb asparagus, cut into 1-inch pieces
2 green onions, minced
Egg mixture:
8 eggs, beaten
3 Tbsp whipping cream or water
1/4 tsp salt
Pepper, to taste
2 Tbsp Parmesan cheese, shredded
Olive oil, to coat skillet

Preheat broiler.  Mix ingredients well and pour into a greased 8-inch skillet and stir until set (about 5 minutes).  Place under broiler for 2 minutes until top is golden brown.  Cut into slices.

2019: Week 2, June 2 – 8

Tantre Farm CSA Newsletter
WEEK #2
June 2-8, 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 before the harvest, we may sometimes substitute some vegetables for others.  The information provided here is also published each week on our website.  **Also, if you’re having trouble identifying any unfamiliar produce, please look for “Veggie ID” with additional information on our website under CSA INFO or under RECIPES.

THIS WEEK’S SHARE

ARUGULA (Sylvetta): All members will receive this also known as “wild rocket” with more deeply lobed leaves and a more pungent flavor; an aromatic, salad green with a peppery mustard flavor.
-How to use: great in 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.

ASPARAGUS:  All members will receive these green or purple spears; each contains vitamins A, B, and C, as well as iron.
– How to use: serve raw, chopped in salads, or with dips. You can also steam, roast, grill.
– How to store: wrap in damp cloth and plastic bag, then refrigerate. Alternatively, bundle spears with rubber band and place upright in container with an inch of water.

BEETS (Red Ace):  Friday/Saturday members only will receive these large, round, smooth, deep red roots with sweet flavor.
-How to use:  roots good in soups, stews, roasted, boiled, steamed, excellent grated raw into salads or baked goods.
-How to store: store unwashed in plastic bags in hydrator drawer of refrigerator for up to 2 weeks.

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.

DAIKON RADISH: Wednesday members only will receive K-N Bravo Radish (looks like an overgrown carrot with internal color  pale purple with purple streaks; roots average 8- to 9-inches by 2 1/2- to 3-inches with good, sweet, eating quality).
-How to use: excellent julienned or sliced and used in a salad or tossed with your favorite vinaigrette; good eaten fresh, cooked, or pickled
-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.

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 or RECEIVE ONE bunch (NOT one bunch of each) from the following 4 options:
*Chamomile— These small, daisy-like flowers are best known for making a soothing tea; also the flowers make a pretty garnish and a flavorful addition to salads.  The whole bundle can be used fresh or dried upside down for a week or two, and then the flowers plucked and put into a jar for a restful, calming, sleepy time tea for the winter. (See feature article!)
 *Chives—mild, onion-flavored herb with long, slender, hollow leaves; can be added to potato salad, baked potatoes, soups, salads, omelets, dips and spreads, pastas and sauces.; purple, onion-flavored blossoms add an attractive  garnish to soups or salads (stems attached to blossoms are often discarded due to toughness).
*Oregano—This member of the mint family is similar to marjoram, but not as sweet and more pungent, spicy flavor and aroma; good in soups and tomato-based dishes.  
*Thyme– tiny green leaves used in meat and vegetable dishes and most casseroles, soups, stews, and medicinal teas, which soothe sore throats.  

KALE (Red Russian): All members will receive these cooking greens with stems that are purple, and leaves are deep gray-green, purple-veined, flat, non-curled, and tooth-edged). Kale has a sweet, mild, cabbage flavor and are interchangeable with broccoli, mustard greens, and other hearty greens in recipes; high in vitamins A and C and has the highest protein content of all cultivated vegetables.
-How to use: for salads, soups, and light cooking.
-How to store: keep in plastic bag in refrigerator for up to 1 week.

LETTUCE:  All members will receive 2-3 heads of Green Leaf lettuce.
-How to use: raw in salads, sandwiches, or use in soups
-How to store:  refrigerate in plastic bag for 3-5 days.

POTATOES (Kerr’s Pink):  Wednesday members only will receive this very pale skin and cream flesh potato; mealy, cooked texture, so makes a good specialty/salad potato variety.
-How to use: good baked, boiled, roasted or in potato salads
-How to store: keep unwashed in cool, dark place in paper bag; ideal temperature is 38-40 degrees with 80-90 percent humidity; a basement or very cool closet will work. 

RADISHES (Pink Beauty): Friday/Saturday members will receive this pink-colored root with mild, spicy flavor.
-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, B, C.
-How to store: refrigerate in plastic bag/damp towel for 1-2 weeks.

SCALLIONS (also called “Green Onions”): All members will receive young shoots of red or green onions with long green stalks and milder tasting than large bulb onions; full of great fiber and antioxidants, high in potassium and source of vitamins C and B-6.
-How to use: the bulb, flowers, and green leaves are edible; can be cooked, grilled, roasted whole as a vegetable; chopped in salads, soups, and other dishes for flavor.
-How to store: refrigerate in damp towel/plastic bag for 5-7 days.

SPINACH (Red Kitten):  All members will receive a bunch of this crisp, medium green leaf with red veins; high in beneficial chlorophyll, as well as vitamins A & C.
– How to use:  juiced, toss in fresh salad, add to sandwiches, sauté, steam, braise, or add to crepes, quiche, lasagna, and soups.
– How to store: refrigerate with a damp towel/bag for up to 1 week.

WHITE HAKUREI TURNIPS and GREENS: All members will receive a bunch of white salad turnips with round, smooth roots that have a sweet, fruity flavor with a crisp, tender texture.  Both roots (good source of Vitamin C, potassium, and calcium) and greens are edible!  
-How to use: roots and greens good in salads and soups; can be roasted, steamed, or sauteed.
-How to store: remove greens from turnip root and store separately in plastic bag in refrigerator for up to 3 days; roots can last up to 1-2 weeks in refrigerator.

ANNOUNCEMENTS

1. PAYMENTS DUE:  If you still owe money, you will see it in the Balance Due column on the Pick up Sheet.  Please let us know if you think there is a mistake.   Please finalize payments as soon as possible during the month of June.

2. PLANT WALK SERIES June 26 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 that are ready for harvest. It’s a pretty slow pace, and we typically don’t travel more than about half a mile, but we rarely stick directly to the trails, so dress to be on uneven ground, dirt, grass, and maybe even get into the weeds and mud a bit. The walks can accommodate slower moving individuals and children (who like to learn about plants), as long as you can handle the terrain. We typically discuss around 12-15 plants. The primary focus will be foraging for food items; however, other wild goods such as medicines and hygiene products will also be discussed. The cost is $15 for Tantre CSA members or $20 for nonmembers. You may bring cash, check or pre-register at  https://squareup.com/store/willforageforfood.

3. 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.

INTRODUCING CHAMOMILE
Since Chamomile is an herb that many of you may not know much about, and we have a lot of it flowering this week, we would like to introduce you to each other.  If you have never tried fresh chamomile, this is your chance to enjoy its soothing, calming qualities.

Chamomile has long been one of the most popular herbal teas in Europe where it is sometimes served in hospitals to calm patients. Chamomile tea aids digestion, is calming, and sleep inducing. It relaxes nerves and reduces inflammation. The flavor is delicate, soothing, slightly sweet, and pleasantly bitter. The aroma is reminiscent of that of apples.

Chamomile can be dried in the shade in a warm, well-ventilated area on a nylon or stainless steel screen, in a shallow box, or loosely in a paper bag. (If you’re drying the herbs in a paper bag, punch many holes in the bag for ventilation.) Some have found that drying herbs in a paper bag in the backseat of their car to be very effective. You can also tie herbs in small bunches and string them up in the attic or warm room to dry. The flowers will dry in four to seven days. When leaves and flowers crumble between your fingers that is a good indication they are dry enough. If they bend and remain flexible they probably still contain moisture that needs to evaporate. Store in glass jars or labeled paper bag.

Before brewing the flowers into tea, crush them a bit – rubbing them between your fingers, using a mortar and pestle or chopping them with a knife. 1 tablespoon of flowers should be steeped no longer than three to five minutes to prevent the development of a bitter flavor.

Chamomile has many other uses as well. It is excellent in compresses and salves for treating skin inflammation, burns, eczema, psoriasis, insect bites, and external ulcers. It can be used as a gargle to soothe a sore throat, as a mouthwash to treat gingivitis, as a poultice to relive a toothache, and as an eyewash to treat conjunctivitis and sties. Chamomile can be used as a bath herb to relieve stress, nourish dry skin and calm cranky children.  Enjoy chamomile’s many qualities!

RECIPES

CHAMOMILE LEMONADE (from www.vegetariantimes.com)
If chamomile is not your cup of tea, this refreshing lemonade is a great new way to give the flower a try.
3/4 cup cane sugar
2 Tbsp grated lemon zest
5 Tbsp fresh or dried chamomile flowers, or 6 chamomile tea bags
3/4 cup lemon juice
Lemon slices, for garnish
         Combine sugar, lemon zest, and 2 cups water in saucepan.  Bring to a boil, stirring to dissolve sugar.  Remove from heat, and add chamomile flowers.  Cool.  Strain chamomile mixture into 2-quart pitcher; stir in lemon juice and 3 cups water.  Serve over ice with lemon slices, or store, covered, in refrigerator up to 5 days.

INDIAN STYLE TURNIPS OR RADISH (contributed by CSA member, Anu Whitelocke)
Serve as side dish or main meal for one person.
1 bunch turnips & greens and/or 1 bunch radishes & greens (chopped)
1 tsp turmeric
1/2 tsp mustard seeds
1-2 Tbsp oil
Chili powder, to taste
Salt, to taste
1 tsp coriander powder
2-3 garlic cloves, chopped
         In saute pan, heat oil on high heat.  Add turmeric, mustard seeds, chili powder, coriander powder, salt.  Stir over med-high heat for 2-3 min.  Add turnips (root) and coat well with oil/spice mixture.  Cook over med-high heat for a couple of minutes.  Add garlic scapes and greens.  Continue to cook on med-high heat for a couple of minutes.  Turn heat down to low and cover for 5 minutes. 

2019: Week 1, May 26 – June 1

Tantre Farm CSA Newsletter
WEEK #1
May 26-June 1, 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 before the harvest, we may sometimes substitute some vegetables for others.  The information provided here is also published each week on our website.  **Also, if you’re having trouble identifying any unfamiliar produce, please look for “Veggie ID” with additional information on our website under CSA INFO or under RECIPES.

THIS WEEK’S SHARE

ARUGULA (Sylvetta): also known as “wild rocket” with more deeply lobed leaves and a more pungent flavor; an aromatic, bright salad green with a peppery mustard flavor
-How to use: great in 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.

ASPARAGUS:  You will receive green or purple spears; each contains vitamins A, B, and C, as well as iron.
– How to use: serve raw, chopped in salads, or with dips. You can also steam, roast, grill.
– How to store: wrap in damp cloth and plastic bag, then refrigerate. Alternatively, bundle spears with rubber band and place upright in container with an inch of water.

BOK CHOY (Joi Choi): 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.

STORAGE CARROTS or BEETS:  Wednesday members will receive Chantenay Carrots (shorter than other cultivars, but have greater girth with broad shoulders and taper towards a blunt, rounded tip; most commonly diced for use in canned or prepared foods.  These carrots have been stored for the winter, so some may have spots to cut off, but are still good to use, but every once in awhile, a rubbery or mushy carrot will have escaped our crew’s watchful eye.  Please feel free to make soup stock or compost out of the carrots that are considered “ugly” or “unfit”.  See feature article on “Food for Thought”).  Saturday Members will receive Carrots or Red Ace Beets (round, smooth, deep red roots with sweet flavor and medium-tall, red-veined green leaves).
-How to use: best used for cooking in stews, soups, casseroles, or stir fries, since may have a stronger carrot flavor from being stored for several months in cold storage.
-How to store: refrigerate roots in plastic bag for up to 2 weeks

FRESH HERBS:  With all this rain and heat we have been having the herbs are growing and flowering or getting ready to flower all at once, so we have several herbs to choose from this week.  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 5 options:
-Chamomile— These small, daisy-like flowers are best known for making a soothing tea; also the flowers make a pretty garnish and a flavorful addition to salads.  The whole bundle can be used fresh or dried upside down for a week or two, and then the flowers plucked and put into a jar for a restful, calming, sleepy time tea for the winter.
  -Chives—mild, onion-flavored herb with long, slender, hollow leaves; can be added to potato salad, baked potatoes, soups, salads, omelets, dips and spreads, pastas and sauces.; purple, onion-flavored blossoms add an attractive  garnish to soups or salads (stems attached to blossoms are often discarded due to toughness).
-Oregano—This member of the mint family is similar to marjoram, but not as sweet and more pungent, spicy flavor and aroma; good in soups and tomato-based dishes.  
-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.
-French Sorrel: slightly tart, lemon-flavored green; excellent for salads, soups, and sauces; can be used in omelets, breads, or cooked as a side dish; leaves are shaped like spinach, but paler green in color; high in vitamin A and contains some calcium, phosphorous, potassium, magnesium, and vitamin C; refrigerate in plastic bag for up to 3 days.

POTATOES:  You will receive one of the following varieties – 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) or Yukon Gold (yellowish brown skin with yellow dry flesh and pink eyes; long storage and good tasting; perfect baked, boiled, mashed or fried).  You will receive these “old buddies” potatoes that have been over-wintered in our timber frame root cellar; possibly slightly less firm than a new potato, but good for cooking in any way suggested below.  See feature article on “Food for Thought”.
-How to use: good baked, boiled, roasted or in potato salads
-How to store: keep unwashed in cool, dark place in paper bag; ideal temperature is 38-40 degrees with 80-90 percent humidity; a basement or very cool closet will work. 

RADISHES (Pink Beauty): pink-colored root with mild, spicy flavor.
-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, B, C.
-How to store: refrigerate in plastic bag/damp towel for 1-2 weeks.

THE BRINERY’S SAUERKRAUT:   You will receive 1 jar of either “Galaxy Rose” or “Fair N’By”.  The Brinery is a local foods business, specializing in naturally fermented local vegetables and operated by long time Tantré farmer alum, David Klingenberger.  For more information, please visit www.thebrinery.com.  
-How to use: use as a condiment with any dish, especially meat dishes, salads, roasted veggies, or sandwiches.  
-How to store: Must be REFRIGERATED up to 1 year or longer depending on how you like the flavor, since it will get stronger with more age. *NOTE: This sauerkraut jar has NOT been canned, so store in refrigerator.

SCALLIONS (also called “Green Onions”): young shoots of red or green onions with long green stalks and milder tasting than large bulb onions; full of great fiber and antioxidants, high in potassium and source of vitamins C and B-6.
-How to use: the bulb, flowers, and green leaves are edible; can be cooked, grilled, roasted whole as a vegetable; chopped in salads, soups, and other dishes for flavor.
-How to store: refrigerate in damp towel/plastic bag for 5-7 days.

SPINACH (Red Kitten):  You will receive a bunch of this crisp, medium green leaf with red veins; high in beneficial chlorophyll, as well as vitamins A & C.
– How to use:  juiced, toss in fresh salad, add to sandwiches, sauté, steam, braise, or add to crepes, quiche, lasagna, and soups.
– How to store: refrigerate with a damp towel/bag for up to 1 week.

WHITE HAKUREI TURNIPS and GREENS: You will receive a bunch of white salad turnips with round, smooth roots that have a sweet, fruity flavor with a crisp, tender texture.  Both roots (good source of Vitamin C, potassium, and calcium) and greens are edible!  
-How to use: roots and greens good in salads and soups; can be roasted, steamed, or sauteed.
-How to store: remove greens from turnip root and store separately in plastic bag in refrigerator for up to 3 days; roots can last up to 1-2 weeks in refrigerator.

ANNOUNCEMENTS

1. ANY CHANGES in your address, phone, e-mail, or of misspelled names on any mailings or Pick Up Lists at Distribution Sites?  Please let us know as soon as possible.

2. MISSED PICK UP: If you don’t pick up or forget to come, your share will be brought back to the Farm, and you will have one day to get your share before it will be taken apart or donated after any distribution.  Always please call or email immediately, so we know what happened and what to do with your share.

3. 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.

FOOD FOR THOUGHT
Over the winter we sometimes have a few extra moments to read and wonder as we sit by the wood stove, and sometimes our minds consider issues that go beyond our impact locally.  As we begin our new summer season this week we wanted to give you a few facts to ponder, and consider a thoughtful look at our perceptions of food on a personal scale, but also on a global scale. We all may consider how we are part of the problem of food waste as farmers and consumers, but also more importantly how we can be part of the solution.  

Here are some statistics to consider:
*About a third of the planet’s food goes to waste, often because of its looks. That’s enough to feed two billion people.
*Fruits and vegetables, plus roots and tubers have the highest wastage rates of any food.
*At retail level, large quantities of food are wasted due to quality standards that over-emphasize appearance. 
*Even if just one-fourth of the food currently lost or wasted globally could be saved, it would be enough to feed 870 million hungry people in the world. 
*In medium- and high-income countries food is wasted and lost mainly at later stages in the supply chain. Differing from the situation in developing countries, the behavior of consumers plays a huge part in industrialized countries. The study identified a lack of coordination between actors in the supply chain as a contributing factor. Farmer-buyer agreements can be helpful to increase the level of coordination. Additionally, raising awareness among industries, retailers and consumers as well as finding beneficial use for food that is presently thrown away are useful measures to decrease the amount of losses and waste.   (sourced from http://www.fao.org/save-food/resources/keyfindings/en).

Other related articles below:
https://www.nationalgeographic.com/magazine/2016/03/global-food-waste-statistics/

https://www.npr.org/tags/395584998/ugly-produce

https://www.economist.com/finance-and-economics/2018/01/11/a-new-market-for-old-and-ugly-fruit-and-vegetables-takes-shape

RECIPES (Many more recipes on website and on the internet)

BOK CHOY FISH NOODLE SOUP
1 1/2 lbs cod or haddock
1/2 lb whole-wheat noodles
8 cup stock
1 cup orange juice
1/2 cup soy sauce
1/4 cup lemon juice
1/4 cup dry sherry
1/2 cup grated ginger
1 carrot, cut in small pieces
1/2 red bell pepper, julienned
2 cup bok choy, chopped
3 scallions, thinly sliced
Cook noodles until al dente.  Drain and set aside.  In a large saucepan, combine stock, orange juice, soy sauce, lemon juice, and sherry.  Bring to boil and add ginger, carrot, and bell pepper.  Simmer 3 minutes.  Add bok choy and simmer 3 minutes.  Remove vegetables and set aside.  Simmer fish in broth 5 minutes.  Place noodles in individual soup bowls.  Add layer of vegetables.  Add serving of fish.  Cover with soup broth.  Top with scallions.

2018 Solstice Share

Tantre Farm CSA Newsletter
SOLSTICE SHARE
Dec. 15, 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.                                            

HAPPY SOLSTICE, EVERYONE!
    Thank you for joining our Solstice Share to celebrate the return of the light with good cheer and good health for the New Year.  We are proud to share this collaboration of the Brinery, Garden Works, Ginger Deli, Harvest Kitchen, and Mana Farms for this unique collaborative Solstice celebration.  Through this cooperative spirit we embrace the euphoria of this moment to provide you with winter sustenance of these nutritionally dense roots and storage vegetables.  We hope this food will contribute to a happy, healthy feast for you and your family.  

    The all-day twilight of our mid-December days have been filled with sorting squash in our moist, cool, root cellar basement.  This time has afforded us with many hours of convivial handwork to share with one another on the farm.  From the wee hours in the early morning until the dusky hours of late afternoon we share in work and friendship with a midday break of a good, hearty, plant-based meal for lunch.  As this year comes to an end, we will wish farewell to all who have been a good supportive community in body and mind for our harvest together.  

    We will be distributing our Tantre vegetables in a 2-bushel, large box with the following items on the side at the Food Hub and the Farm (Argus and Pure Pastures will have all these items contained in our half-bushel, summer share box): The Brinery’s jar of sauerkraut, Ginger Deli’s baguette, Garden Works’s organic pea shoots, Mana Farms organic apples, and Harvest Kitchen’s root gremolata.  This means that it might be helpful to bring some extra bags, boxes, or baskets, if you don’t want to bring the box home. You can keep the box or return it at a later date to any of the distribution sites or to our market stall. We will have some extra bags available at the Hub and Farm locations, but not at Argus or Pure Pastures.  You will need to check off your name on the Pick Up List at the Washtenaw Food Hub from 9 AM until Noon, Tantre Farm from 2 to 5 PM, Pure Pastures from 10 AM until 7 PM, and Argus Farm Stop-Packard from 8 AM until 6 PM. Please ask for help if you need any help loading, and most importantly please make sure that your final payment goes into the Payment Envelope at the Hub or Farm distribution site on Saturday, if you haven’t paid for your share yet. All CSA members at Pure Pastures and Argus need to mail their payment to the farm. Please have the courtesy to email or text/call Deb’s cell phone at 734-385-6748, if you can’t make it to your scheduled Distribution Site, so we know what your situation is, so we don’t have to track you down. More storage tips can be found on our website under CSA Info>Veggie Id or Recipes>Produce Information Organized by Parts of the Plant.

    Also, throughout the late fall and winter, please free to contact us, if you are interested in more Tantre vegetables, which you can pick up at the farm or the Ann Arbor Farmers Market on Wednesdays and Saturdays in December.  After the Solstice Distribution on Dec. 15, we will continue to set up at the Ann Arbor Farmers’ Market every Saturday starting again in January, but market starts at 8 AM and ends at 2 PM for these “winter hours”.   If you have “liked” us on Tantre Farm’s Facebook page, you will know when we are coming and what we are bringing, since we try to keep you updated there when we can.  The People’s Food Coop and the 2 Argus Farm Stops of Ann Arbor also continue to carry many of our vegetables throughout the winter and early spring.      If you are interested in our Summer CSA shares for 2019, our online registration will be open soon.  Now we also have gift certificates available at the AA Farmers market for those who want to make a smaller gift amount.

    Thanks for buying locally and seasonally.  We wish you a sustainably rich and enlightened transition into light as we enter the end of 2018 and begin anew with 2019!                 
–Deb and Richard


WHAT’S PART OF YOUR SHARE

APPLES (Rome Beauty):  You will receive 3 or 4 organic, pesticide-free apples from Mana Farms (a new orchard near Whitmore Lake) that have never been sprayed, so they will appear “natural” and less pristine than a store apple.  Any spots on the apple are a skin blemish that can be eaten safely or cut away if you don’t like how it looks.   The Rome Apple is a popular, cooking apple originating near Rome Township, Ohio, in the early 19th century. It remains popular as one of the best apples at holding its shape to cooking temperatures. Rome apples are crunchy and offer a mild, sweet, and tangy flavor with a slightly floral aroma.
-How to use: makes a fantastic pie; good for fresh eating, but makes a better dessert apple, good for juicing, and creates a pinkish applesauce.
-How to store: can store for 2 to 3 weeks in cool location, and keeps very well.

BAGUETTE: This beautifully wrapped, long, thin, crusty bread comes from Ginger Deli (www.gingerdeli.com), and they are a tenant at the Washtenaw Food Hub producing Vietnamese cuisine that packs colorful flavors with a dash of style.  Such wonderful aromas come daily from the kitchens!  Check them out at the University of Michigan Hospital cafeteria.
-How to use: perfect fresh as sandwiches, garlic bread, croutons, etc.
-How to store: place in plastic bag or container at room temperature

BEETS:  These beets will be in a mixed net bag with Daikon & watermelon radishes, Red Ace beets (round, smooth, deep red roots with sweet flavor when eaten raw or cooked).
-How to use: roots good in juices, soups, stews, roasted, boiled, steamed, excellent grated raw into salads or baked goods.
-How to store:  store unwashed in plastic bags in hydrator drawer of refrigerator for up to 2 weeks.

BRUSSELS STALKS:  You will receive 2 stalks of tiny, green cabbage-like sprouts with mildly pungent, mustard-like flavor. These sprouts are very easy to break off and seem to store better while still on the stalk until ready for use.  These will need some trimming by taking off the outer leaves, since the winter has been hard on them so far.
-How to use:  Boil or steam for 5-10 minutes without overcooking, so they are still bright green; toss with olive oil, lemon juice, salt and pepper, or a pat of butter; excellent roasted or stir-fried.
-How to store:  Refrigerate for up to a week or more unwashed in a plastic bag in hydrator drawer.   
-How to freeze:  Blanch for 3-4 minutes, rinse in cold water, drain, and store in air-tight bags or container.  

CARROTS (Orange, Red, and Purple):  You will receive Hercules (sweet, orange, cone-shaped roots; good eating quality and stores well), Malbec (smooth, uniform long red-skinned roots with consistent, rich red internal color for multiple uses as whole roots, sliced, or mini carrots; excellent carrot flavor for stews and vegetable dishes), and Purple Haze (bright purplish roots with bright orange interior and a sweet flavor; cooking will cause the color to fade, but exquisite served raw or roasted coins).
-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 or longer.

KALE:  You will receive a bag of Green Curly tops (well-ruffled, curly green leaves on green stems; this variety makes a good, roasted “kale chip”). Kale is high in vitamins A, C, and K, folic acid, fiber, calcium and iron and has the highest protein content of all cultivated vegetables.
-How to use: for salads, soups, and light cooking
-How to store: keep in plastic bag in refrigerator for up to 1 week

KOHLRABI (Kossak): You will receive a giant kohlrabi for storage up to 8 inches in diameter; delicious bulbous member of the cabbage family, that grows above ground; green skin and sweet, crisp, apple-white flesh; tubers and leaves are good sources of vitamins C and A, calcium, potassium, and fiber.
-How to use: steam or mash with potatoes, add to soups or stews, or delicious sliced and eaten raw with dip or as a slaw.
-How to store: keep in cold storage for up to 4 months

MICROGREENS (Pea Shoots):    the shoots provide a sweet flavor that is a cross between the taste of peas and spinach with a hint of watercress.  Researchers have found that most microgreens can contain up to 40 times higher levels of vital nutrients than their mature counterparts.  They help to alkalize your body, support your immune system and ensure proper cell regeneration.  Garden Works Organic Farm is providing you with pea shoots, which are extremely high in vitamins A & C, betacarotene, folic acid, and calcium. They are a certified organic 4.5 acre truck garden and greenhouse farm just around the corner from the Food Hub.   Garden Works operates year-round with several types of heirloom vegetables, wheatgrass, and other microgreens available throughout the year selling their produce at the AA Farmers Market, People’s Food Coop and both Argus Farm Stops. Contact Rob MacKercher at gardenworksorganic@gmail.com.
-How to use:  enhance a salad, garnish soups or main dishes, delicious stir-fried with garlic and sesame oil for Asian cooking
-How to store: store in the refrigerator for up to a week.

ONIONS:  You will receive a mixed net bag of 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; same sulfurous compounds that draw tears inhibit rot, so the more pungent the onion the longer it will store) and Red Zeppelin (medium to large, globe-shaped bulbs with deep red color and will store for six months or more under proper conditions).
-How to use: good in French onion soup, great for salads, soups, sandwiches, slices, grilled.
-How to store:  can last for 3 to 6 months if kept in a cold, dark place, but remove any ones starting to go soft from the others.  Just cut out the bad part, chop up the rest of the onion and freeze.

POTATOES:  You will receive the following varieties of potatoes in a net bag including:
*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!)
*Mountain Rose (rosy-skinned inside and out, these versatile, all-purpose spuds are deliciously moist, but not waxy textured. Excellent baked, mashed or fried)
*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)
*Dakota Red (red potato with white flesh that is good for baking, boiling, or frying)
*Yukon Gold (yellowish brown skin with yellow dry flesh and pink eyes; long storage and good tasting; perfect baked, boiled, mashed or fried)
*Rose Finn Apple Fingerling (rare and beautiful rose-colored fingerling with moderately dry, yellow flesh; delicious baked, boiled or roasted)
*Russian Banana Fingerling (an heirloom potato with small, banana-shaped tubers with yellow skin and light yellow flesh; used by chefs for its delicious flavor and smooth “waxy” texture that doesn’t fall apart when cooked; good baked, boiled, or in salads).
-How to store:  keep unwashed in cool, dark place in paper bag or breathable container; ideal temperature is 38-48 degrees with high humidity (80-90%).  A basement or very cool closet will work.  If too warm or stored with onions or apples, they will shrivel and sprout.

DAIKON RADISHES: These Daikons will be in a mixed net bag with beets & watermelon radish; the 2 varieties of Daikons are 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) and K-N Bravo (looks like an overgrown carrot with beautiful, lavender-purple color; good, sweet, eating quality).
-How to use:  excellent julienned, sliced, used in a salad or tossed with your favorite vinaigrette; good eaten fresh, cooked, or pickled
-How to store: not as hardy as you may think, so store wrapped in plastic to keep them crisp for up to 2 weeks

WATERMELON RADISH:  This radish variety will be in a mixed net bag with Daikons and beets; this heirloom Chinese variety is a large, 2-4”, round radishes with unique dark magenta/pink flesh and light green/white skin along with a sweet, delicious taste and will be bagged with the daikon radishes and the parsnips.
-How to use:  soups, stews, steamed, roasted, eaten raw in salads, pickled, excellent julienned and tossed with your favorite dressing.
-How to store: Store dry and unwashed in plastic bag in refrigerator for up to 2 weeks; can last for 2-4 months if stored in cold, moist conditions like beets.

ROASTED ROOT VEGETABLE GREMOLATA: Harvest Kitchen (www.harvest-kitchen.com) has assembled an assortment of Tantre root vegetables tender roasted with raw radish and kohlrabi tossed in gremolata (chopped herb medley of lemon, parsley, garlic). Harvest Kitchen produces their products in the kitchens at the Washtenaw Food Hub and sells at the Ann Arbor Farmers Market, Whole Foods, and both Argus Farm Stops.
-How to use:  serving instructions are on the label and can be served hot or cold.
-How to store: can be stored for up to 7 days in the refrigerator

SAUERKRAUT:   You will be receiving 1 of 2 kinds of sauerkraut– Sea Stag (cabbage, carrots, burdock root, seaweed, turmeric) or Storm Cloud Zapper (beets, cabbage, ginger).  These sauerkrauts are raw, unpasteurized, and traditionally fermented. This Brinery kraut is a cornerstone of health, both mentally and physically.  Steeped in the ancient art and necessity of fermentation, every jar carries the culture onward.  Filled with flavor and beneficial bacteria, your microbiome will thank you!  The Brinery is a local foods business at the Washtenaw Food Hub, specializing in naturally fermented local vegetables and operated by long time Tantré farmer, David Klingenberger.  For more information, please visit www.thebrinery.com.  
-How to use: use as a condiment with any dish, especially meat dishes, salads, roasted veggies, or sandwiches.  
-How to store: Must be REFRIGERATED up to 3 months or longer depending on how you like the flavor, since it will get stronger with more age. *NOTE: This sauerkraut jar has NOT been canned, so store in refrigerator.

Sauerkraut Background & Recipes:
www.timesunion.com/living/article/Sauerkraut-on-New-Year-s-a-Pennsylvania-tradition-561496.php
www.cooking.nytimes.com/recipes/1016892-sauerkraut-and-apples

WINTER SQUASH/PIE PUMPKIN: You will receive the following:  
*Acorn (small, green ribbed squash with pale yellow flesh)
*Butternut (light, tan-colored skin; small seed cavities with thick, cylindrical necks; bright orange, moist, sweet flesh)
*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)
*Baby Bear Pie Pumpkin (unique size and shape, and is often called “the perfect mini pumpkin” by growers; deep orange, and perfect in pies)
*Spaghetti (3-5-pounds, golden-yellow, oblong, smooth, medium size, only mildly sweet with “spaghetti” (stringy) flesh; bake like squash or boil and fork out the flesh, topping the “spaghetti” flesh with your favorite sauce; mildly sweet)
*Tetsukabuto (5-6 pound Japanese squash;  nearly round with dark green rind, slightly mottled and ribbed; sweet and nutty flavor with yellow, thick flesh)
-How to use: bake, steam, roast until tender in chunks, thin wedges or in half; 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:  Some varieties can keep for several months at 45-60 degrees with 60-75% humidity; will also store at room temperature.
-How to freeze: If you notice a squash is getting soft or a spot starts to show rot, cut off the bad spot, and bake it, puree it, and freeze it in freezer bags for future use.

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

APPLE STUFFED SQUASH (There is a Season: Cooking with the Good Things Grown in Michigan)
2 Acorn squash
3 Tbs. butter
2 chopped apples
1 chopped onion
2 c. cottage cheese
2 Tbs. lemon juice
3/4 c. grated cheddar cheese
1/4 tsp. cinnamon
1/4 c. raisins (optional)
    Cut squash in half lengthwise; remove seeds.  Place face down on oiled baking sheet; bake at 350 degrees for 1 hour.  While squash is baking, sauté apples and onions in butter.  Add remaining ingredients to apples.  Stuff squash with mixture, covered, 15-20 minutes.  Optional: Garnish with Brinery Sauerkraut.

BRUSSELS SPROUTS & CARROT SALAD (Moosewood Restaurant Daily Special)
3 c. water
1/2 tsp. salt
3 large carrots, cut into 1-in. chunks
1 lb. Brussels sprouts, washed with stems cut off
freshly ground black pepper
fresh dill or parsley sprigs
diced onions (optional)
Vinaigrette Dressing:
1/4 c. canola or other vegetable oil
4 tsp. cider vinegar
4 tsp. prepared horseradish
1 Tbs. chopped fresh dill (1 tsp. dried)
1/4 tsp. salt
    Bring the water and salt to a boil in covered saucepan.  Add the carrots and cook until just tender, 6-8 minutes.  Meanwhile, halve any Brussels sprouts larger than 1-inch across.  When the carrots are tender, remove and set aside in a large bowl.  Ease the Brussels sprouts into the boiling water and cook until tender, about 6-8 minutes.  While the Brussels sprouts cook, whisk together all the dressing ingredients in a small bowl.  After the Brussels sprouts are tender, drain and add them to carrots.  Pour the dressing over the vegetables and toss gently.  Serve immediately or chill for about 30 minutes.  Garnish with pepper and a few dill or parsley sprigs.  If desired, add red onions for color and spark or Garden Works Pea Shoots.  Serves 4-6.

TANTRÉ FARM SLAW (A simple, easy salad!) Serves 4.
1 cup beets (2 medium ), grated
1 cup carrots (3-4 large), grated
1 cup kohlrabi, grated
1/2 cup watermelon radish and/or Daikon radish (1 or 2), grated
1 onion, chopped (optional)
sesame or sunflower seeds, toasted
olive oil or toasted sesame oil
lemon juice
salt and pepper to taste
Pea Shoots (optional garnish)
    Grate vegetables into a bowl.  Chop scallions, if desired, and add to bowl.  Toast sesame or sunflower seeds.  Add when cooled.  Add olive oil and lemon juice as a salad dressing to suit your taste.  Be careful of too much liquid.  The tartness of the lemon should be prominent.   Serve immediately or marinate for a few hours in the refrigerator.  Garnish with Pea Shoots. Note: Add other items such as shredded Brussels Sprouts, Mana Farms apples, etc.

TANTRE FARM OVEN-ROASTED HARVEST VEGETABLES (Keep in mind, any combination of the following root vegetables will work.  Roasted veggies are standard at many Tantre Farm meals)

1 c. Brussels sprouts, cut in halves
1 c. rainbow carrots, quartered or chunks
1/2 lb. unpeeled multi-colored potatoes, cut into chunks if large
1 watermelon radish and/or Daikon radish, julienned
1 c. beets, chunked
1 onions, sliced
4 garlic cloves, minced
1 c. winter squash, cut into chunks
3-4 Tbs. vegetable or olive oil
1/2 tsp. salt
1/4 tsp. pepper
2 tsp. chopped fresh sage or rosemary
    Preheat oven to 375 degrees.  Combine any combination of vegetables above in large bowl, except parsley.  Drizzle oil over.  Sprinkle with garlic, rosemary, salt and pepper; toss gently to coat.  Bake for 30 minutes in 1 or 2 roasting pans or until vegetables are beginning to slightly brown. Turn the vegetables 2 or 3 times during cooking to prevent burning.  Then increase heat to 425° and add chopped parsley (or may be added as a fresh garnish at the very end), toss vegetables, and bake for another 10 to 15 minutes, stirring once, until vegetables are tender and lightly browned. Makes 6-8 servings.  Optional: Serve with Ginger Deli Baguette.

SHEPHERD’S PIE (from Chef Dan Vernia)
2 pounds potatoes, washed and cubed
2 tablespoons sour cream or softened cream cheese
1 large egg yolk
1/2 cup cream, for a lighter version use vegetable or chicken broth
Salt and freshly ground black pepper
1 tablespoon extra-virgin olive oil, 1 turn of the pan
1 3/4 pounds ground beef
1 carrot, peeled and chopped
1-2 onions, chopped
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup beef stock or broth
2 teaspoons Worcestershire, eyeball it
1 cup chopped fresh kale
1 cup fresh corn kernels
1 teaspoon sweet paprika
2 tablespoons chopped fresh parsley leaves
    Boil potatoes in salted water until tender, about 12 minutes. Drain potatoes and pour them into a bowl. Combine sour cream, egg yolk and cream. Add the cream mixture into potatoes and mash until potatoes are almost smooth. While potatoes boil, preheat a large skillet over medium high heat. Add oil to hot pan with beef. Season meat with salt and pepper. Brown and crumble meat for 3 or 4 minutes. Add carrot, onion, corn and kale to the meat. Cook veggies with meat for 3-4 minutes, stirring frequently. In a second small skillet over medium heat cook butter and flour together 2 minutes. Whisk in broth and Worcestershire sauce. Thicken gravy 1 minute. Add gravy to meat and vegetables. Preheat broiler to high. Fill a small rectangular casserole with meat and vegetable mixture. Spoon potatoes over meat evenly. Top potatoes with paprika and broil 6 to 8 inches from the heat until potatoes are evenly browned. Top casserole dish with chopped parsley and serve with Brinery Sauerkraut.

FRESH CARROT JUICE (from Simple Food for the Good Life by Helen Nearing)
1 lb carrots
1/2 lb Mana Farms apples
2 beets, sliced and peeled
    Core the apples, but do not peel.  Cut them in quarters.  Put carrots, apples and beets through juicer or blender.  Chill/serve.

AUTUMN MINESTRONE SOUP (Moosewood Restaurant Daily Special by the Moosewood Collective)  Yields 12 cups.  Serves 6 to 8.
2 Tbs. vegetable oil
1 c. chopped onions
2 garlic cloves, minced or pressed
2 1/2 c. peeled and cubed winter squash
2 celery stalks, diced
1/2 c. peeled and diced carrots
2 1/2 c. cubed potatoes
1 tsp. dried oregano
2 tsp. salt
1/2 tsp. black pepper
6 c. water
4 c. chopped kale
1 1/2 c. cooked white or pinto beans
    Warm the oil in a large soup pot on medium heat.  Add the onions and garlic, and sauté for 5 minutes.  Add the squash, celery, carrots, potatoes, oregano, salt, pepper, and water; cook for 10 minutes or until potatoes are almost done.  Add the kale and beans (drained) and simmer for another 5 to 7 minutes, until the kale is tender and the beans are hot.  Optional: Garnish with Pea Shoots and serve with a Ginger Deli baguette.

SCALLOPED SQUASH AND POTATOES (from Farm-Fresh Recipes by Janet Majure)
3 cups Tetsukabuto squash, 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 tender.  Serve with Brinery Sauerkraut.

BEET, CABBAGE, AND APPLE SLAW (from Washington Post, October 19, 2011)  Makes 5 cups or 6-7 servings
1-2 medium (12 oz) beets, cut into chunks
2 medium (about 1 lb) Mana Farms apples, cored, cut into chunks
1/2 head (about 2 cups) cabbage, or 2 cups kohlrabi, shredded
3 Tbsp champagne vinegar
1 Tbsp agave syrup (or other sweetener)
1 Tbsp Dijon-style mustard
1/4 tsp salt
1/4 cup extra-virgin olive oil
10 stems flat-leaf parsley, coarsely chopped, (1/2 cup packed)
    Use a box grater or a food processor to coarsely shred the chunks of beet and apples and place in a large bowl.  Add the shredded cabbage to the bowl.  Whisk together the vinegar, agave syrup, mustard and salt in a liquid measuring cup or small bowl. Whisk in the oil and pour the dressing over the beet-cabbage mixture and toss to coat thoroughly.  Sprinkle the parsley over it all.  Cover and refrigerate for up to 2 days.  Serve chilled. Optional: Garnish with Pea Shoots.

BRAISED DAIKON (from Winter Harvest Cookbook)   Serves 4.  
1 Daikon radish, peeled and diced
2 Tbs. light cooking oil
1 tsp. sugar (or honey)
1 1/2 Tbs. 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. Optional: Garnish with Pea Shoots.