Immune Booster Week 11, May 30, 2020

Tantre Farm CSA Newsletter
IMMUNE BOOSTER (Week 11) SHARE
May 30, 2020

If needed, please contact Ryan Poe or Peter Ways at 2510 Hayes Rd. Chelsea, MI 48118 e-mail: immuneboosterbytantre@gmail.com phone: Ryan: 949-232-2800 or Peter: 734-216-1795 website: www.tantrefarm.com.    

WELCOME TO THE “IMMUNE BOOSTER” (Week 11) SHARE!

Hello All,
     Hope everyone has had a great week and enjoyed the first heat wave of the season. Our veggies certainly did! The combination of high heat and saturating rain not only accelerated the growth of our field crops, but also caused an explosion of life in our very own mushroom forest. As you will see, we have highlighted our shiitake mushrooms in the prepared foods of this week’s share. Happenings on the farm have included another planting succession of onions, several varieties of summer squash and zucchini, cantaloupes and watermelons, tomatoes and turnips, potatoes and peas… oh say more vegetables, yes please!
 

    Before we get started, I’d like to thank ALL of you who came out to the Washtenaw Food Hub last Saturday to pick up your Immune Booster CSA Box. It was great to see so many familiar faces and welcome many others who were picking up their first ever Immune Booster share. Each week we put a lot of thought and effort into building up this unique box of locally grown and sourced food that follows fruit and vegetables throughout the season. So with that, let’s get this box breakdown rolling…

****Pick up is 9am to 12pm this Saturday May 30th at the Washtenaw Food Hub – 4175 Whitmore Lake Road, Ann Arbor MI 48105***

     This week’s vegetables from Tantre Farm include hearty Asparagus that is excellent when cooked on the grill. Just a few minutes on each side, a little butter and salt and you’re in business! Next up from Tantre Farm are the tender Baby Leeks – one of my favorite vegetables to cook in potato soups and quiches. Closing out the Tantre Farm produce is Popeye’s favorite – Spinach. This hearty spinach over winters here in Michigan and produces some of the most nutrient dense greens from early spring until early summer, so enjoy it while it lasts!
http://www.tantrefarm.com/
 

    Next up in the land of vegetables is Goetz Greenhouse and Family Farm. I visited this long standing, hard working, salt of the earth family-run farm this week and I was in awe of the creativity and innovation of their greenhouse infrastructure and the organization of their plants in the field. This week we feature two items from Goetz Farm. First up, Bok Choi that beckons to be stir fried with other veggies and then tossed with vermicelli or chow mein noodles. Their second featured item is Mixed Salad Greens. This comprehensive salad is made up of young tender greens that have a little spice, some sweet and some savory.
https://www.sites.google.com/site/goetzgreenhouse/
 

    Finishing off the fresh veggies this week we have Garden Works Organic Farm Microgreens (Red Russian Kale OR Broccoli OR Daikon Radish). These tasty greens are packed with nutrition and sure to get your taste buds humming.
https://www.localharvest.org/garden-works-M5602
 

    Starting the prepared foods menu, we have Rosemary-infused Rustic Sourdough Bread from Raterman Bread. Using a traditional high-hydration, extended-fermentation method, Raterman Bread boasts no added sugars, preservatives or commercial yeasts. This is an aromatic and natural loaf of bread that will make your inner microbiome happy.
https://www.facebook.com/RatermanBread/
 

    Ginger Deli’s delicacy for the share this week is loaded with Tantre salad greens and vegetables. This Tasty Mixed Veggie Salad is vegan, gluten-free, crispy, crunchy and tasty! Featuring roasted cherry tomatoes, braised asparagus and sautéed shallots, this dish also highlights Tantre’s shiitake mushroom yield.
http://www.gingerdeli.com/

     From Harvest Kitchen, we have French cuisine in the form of a Smoked Shiitake and Pearl Barley Cassoulet with shiitake pine cashew rillette. Tantre Farm’s shiitake mushrooms are apple-wood smoked and slow braised with organic pearl barley and herbs de Provence with a silky pate of blended cashews, parsley, tamari and shiitakes. This dish is vegan, but not gluten-free as initially described.
https://harvest-kitchen.com/

     This week’s sweet treat is a Sea Salt Dark Chocolate Bar from Dexter’s own Mindo Chocolate Makers. Mindo’s organic cocoa beans are grown in the cloud forest of Ecuador by a small cooperative of farmers that resist the hybrid and deforestation trend of industrial cocoa bean farming. The beans are shipped to our friends in Dexter and locally crafted into this pure, nutritious and delicious chocolate. Loaded with antioxidants and wholesome fats, you will be pleased to know that cocoa beans are one of the healthiest foods you can possibly eat.
https://mindochocolate.com/
    

Tired of washing your hands? Let’s give them and your nose a treat with this week’s bonus item. Rosemary Mint Goat Milk Soap by White Lotus Farms packs a beautiful scent with a fragrant and fresh punch. The backbone of this bustling and sustainable farm is their tribe of hand-reared goats. White Lotus Farm is a must-see for families with young children who will like to interact with the goats and enjoy exploring the serene flower gardens on the way to a giant koi pond. They have open cart farmers markets every Wednesday and Saturday.
https://www.whitelotusfarms.com/
 

    Here’s a link to Tantre’s treasure trove of recipes, where you can get some additional ideas for using this week’s share: http://tantrerecipes.blogspot.com
 

    We look forward to seeing you all on Saturday, May 30th from 9am to 12pm at the Washtenaw Food Hub, 4175 Whitmore Lake Road, Ann Arbor, MI 48105.
 

  Don’t forget to keep an eye out for Sunday night’s email regarding Tantre Farm’s Immune Booster CSA Share, Week 12. A Latin American theme to spice things up!

All the best,

Ryan Poe and the Tantre Farm Team