Tantre Farm CSA Newsletter
IMMUNE BOOSTER (Week 4) SHARE
April 11, 2020
WELCOME TO THE “IMMUNE BOOSTER” (Week 4) SHARE!
The cool April rains have kept the earth muddy and moist for the young seeds to sprout. The onion, the mustard, the peas, and the strawberry buds are all thrusting from the soil towards the emerging beltane sun. In less than three weeks we will celebrate May Day, the festival of mid spring, and see the last of the frosty nights. This year, like every other year, the farmers all over this state are preparing for an exponential harvest from this fertile place between the Great Lakes, anticipating a hopeful harvest of abundance to share. It is in that sharing that we are helpful to one another. We are helpful as person to person and as good friends to all plants and animals of our biosphere to celebrate the interdependence of all things great and small. Some might say, this insight would be the only thing a person would need to feel contented and whole and at peace.
Today someone asked whether the farm was having any difficulties due to the pandemic. We realized that this pandemic has raised some essential questions about the current consumer culture and economy. It’s created a forum in which to speak about what our essential needs are. It has made our priorities (at least on the farm) crystal clear. The answers are quite simple. Nutritious food. Clean air. Clean water. Health care. Exercise. And helpful and kind relationships between people and the way that we live on the planet. What we do on a farm is deemed essential. We are as busy as we usually are in the spring as we prepare the land for planting and harvesting and as we work together to help one another in this activity. If anything, ironically our isolation during this pandemic has made our relationships more important to one another and our connections stronger to the land. We have had so much gratitude from and to each other and within the collective of farms and food businesses that are working with these Immune Booster shares as well as from our CSA members, who help us keep going financially and psychically with their connection through our CSA. It is through this grace of support that has made our jobs more meaningful, and we look forward to another abundant season on the farm with increasing levels of gratitude and connection to our local farmers, local food artisans, and local food shed.
It is with thankfulness and anticipation that we bring to you this week’s food of the season with the collaboration of our good friends at Garden Works Organic Farm, the Brinery, Harvest Kitchen, Raterman Bread, Ginger Deli, Zingerman’s Creamery, Zingerman’s Bakehouse, Kapnick Orchards, and Goetz Family Farm. Thanks to our hardworking crew of Donn, John, Mark, Peter, Annie, Andy, Geoff, Jbird, Ryan, Zoe, and Chizo, who continue to help pull these shares together for you! Hope you enjoy this community effort of health and sustenance!
**PLEASE READ THIS!! We will be distributing your share in 1 box that is 1-1/9 bushel. Due to concern about contamination from the coronavirus, we are asking for you to take and keep the box at home for now. From our research, the virus does not last for more than 24 hours on cardboard, but there are so many unknowns about it, that we are thinking it is the best option for now. We definitely are hoping that you can return them to us sooner or later. Please ask for assistance, if you need any help in loading your share, and it is especially helpful if you are patient and kind with our volunteers as you wait your turn to be checked off for curbside pick up of the boxes. This is a time, like no other, to slow down and be as understanding as possible. Also, if you have sent a check in the mail, please be patient, since we may delay in entering check payments. We will let you know if we are missing your payment some time in the next few weeks. If you paid with PayPal or Venmo, you are all set. You may drop off checks and cash (only in a labeled envelope) at the Food Hub and the Farm and place in a labeled Payment Bag. We have also recently acquired VENMO, so if you have that app, please feel free to send money that way to @Deb-Lentz, with 6748 as the last four numbers of the phone number. Please give Deb a courtesy email/text/call at 734-385-6748, if you can’t make it to your scheduled Distribution Site on time, so we know what your situation is, so that 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.
THANK YOU SO MUCH for supporting your local farmers and local food artisans as we travel together on this journey of health and mindfulness as we continue to face a myriad of unknowns in the coming days. Also, if you have time to support or thank the businesses that are helping us provide you with convenient Pick Up Locations, please express your gratitude to ROOSROAST, PURE PASTURES, and AGRICOLE FARM STOP. We are happy that we may continue to feed you and keep you healthy with so many wonderful partners in our community. We wish you safe passage as we strengthen our immune systems with good local food and hopes for more sunshine!
–Deb and Richard
WHAT’S PART OF YOUR SHARE
“The Brinery’s” OH GEE KIMCHI This jar includes (napa cabbage, carrots, apples, dried hot pepper, onion, garlic, fresh ginger root, filtered water, sea salt). This lively ferment is bursting with flavor. A ginger forward zing and pleasant hot pepper warmth, balanced by the savory depth of garlic and onion, and the subtle sweetness of carrot and apple. Eat with everything! 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/alum (2001+), David Klingenberger. Their products are available in many stores in the area, including Whole Foods, Plum Market, Arbor Farms, the Argus Farm Stops in Ann Arbor, and Agricole in Chelsea, etc. For more information, please visit https://thebrinery.com.
-How to use: use as a condiment with any dish, such as tacos and other meat dishes, roasted vegetables, sandwiches, and salads.
-How to store: Must be REFRIGERATED and will last up to 3 months or longer.
“Garden Works Farm’s” PEA OR SUNFLOWER SHOOTS: 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. You will receive 1 /4 pound of pea or sunflower shoots (which are extremely high in vitamins A & C and calcium) from Garden Works Organic Farm. They are a certified organic 4.5 acre truck garden and greenhouse farm in Ann Arbor operating year-round with several types of heirloom vegetables, and wheatgrass, sunflower shoots and other microgreens available throughout the year. Visit Rob MacKercher at both Argus Farm Stops, Peoples Food Coop, and the Ann Arbor Farmers Market or contact email@example.com for more information.
-How to use: use as a salad, blended with chopped radishes, turnips, and cabbage, excellent garnish as a soup, so yummy and tender!
-How to store: store in the refrigerator for up to a week.
“Goetz Family Farm’s” SALAD MIX: leafy, herbaceous flavors with a mixture of any of the following: red or green mizuna, green wave mustartd. Red giant mustard, kojima tatsoi, Avon spinach, gray sugar, pea shoots, and black sunflower shoots; rich in calcium, iron, and vitamins A and C
-How to use: raw in salads, sandwiches, or lightly braised or added to soups.
-How to store: refrigerate in plastic bag for 3-5 days.
“Goetz Family Farm’s” BRIGHT LIGHTS SWISS CHARD: close relative of garden beets; multi-colored, large veined, semi-crinkly, dark green leaves; mild flavor with slight sweetness at this time of year, since it is hoop house grown; 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.
“Harvest Kitchen’s” PURE MICHIGAN GRANOLA: A granola style celebration of the diversity of the Michigan Bounty. Ferris Farms organic rolled oats, organic flax seeds and organic sunflower seeds with Traverse Bay Farms organic dried wild blueberries, and Lesser Farms Honey. Harvest Kitchen (https://harvest-kitchen.com) produces their products in the kitchens at the Washtenaw Food Hub and sells at the Ann Arbor Farmers Market, Whole Foods, both Argus Farm Stops, and Agricole in Chelsea. For more details about meal plans or gift ideas, contact Magdiale at firstname.lastname@example.org .
-How to use: mix with yogurt, salad topping, bake in bread or muffins, roll in bananas and freeze, toss it with oatmeal
-How to store: Store for many days in an airtight container at room temperature.
“Raterman Bread’s“ SESAME SOURDOUGH BREAD: This sourdough bread is provided by Washtenaw Food Hub kitchen tenant, Nick Raterman of Raterman Bread, using non-GMO flour. The sourdough is a prebiotic and probiotic and is made fresh with no preservatives or additives by fermentation of dough with naturally occurring lactobacilli and yeast making it more nutritious and easier to digest. Other varieties and sizes are available at the Saturday Ann Arbor Farmers Market and Webster Farmers Market on Sundays. You can reach Nick at Nick.Raterman@gmail.com or on Facebook @RatermanBread.
-How to use: roast it with chicken, good as toast or sandwiches, use as a bread bowl for soup, make homemade croutons or stuffing
-How to store: lasts for 4 to 5 days at room temperature
“Kapnick Orchard’s FUJI APPLES: crisp, pale-ivory to white flesh, crunchy and low in acid, sweet-tart flavor with notes of honey and citrus; originally crossed between a Red Delicious and an old Virginia Rails Genet apple; excellent source of vitamin C, which helps boost the immune system. Kapnick Orchards (http://www.kapnickorchards.com) supply apples and other products year-round at their farm market in Britton, MI. They can also be found at the Argus Farm Stops and Agricole Farm Stop, the Ann Arbor Farmers Market, the Saline indoor Farmers Market, and 3 winter markets in Canton. For more information email email@example.com.
-How to use: good for snacking, salads, and also baking
-How to store: can be stored for several months in the refrigerator
“Zingerman’s Creamery” FRESH GOAT CHEESE: a crisp, clean flavor and a creamy texture from local Alpine, Nubian,and Saanen goats. Zingerman’s Creamery specializes in making cow’s and goat’s milk cheeses, gelato, and sorbets, and are located at the Cheese Shop on the South Side of Ann Arbor. For more information you can go to their website at https://www.zingermanscreamery.com/about-us or call them at 734-929-0500.
-How to use: Adds a great twist to recipes calling for ricotta, cream cheese, or even yogurt. Perfect with fresh fruit or roasted red peppers.
-How to store: refrigerate for up to a week
“Zingerman’s Bakehouse” CREAM OF WHEAT: You will receive one pound of this fresh, coarsely milled, organic soft white wheat from Ferris Organic Farm in Eaton Rapids, MI. It makes a wheat porridge that’s smooth, nutty, and delicious. Zingerman’s Bakehouse is an artisanal retail and wholesale bakery and baking school in Ann Arbor, Michigan. You can find out more about them by checking out their website at https://www.zingermansbakehouse.com/about-us/. You can visit them at 3711 Plaza Dr., Ann Arbor, MI 48108 or call them at 734-761-209.
-How to use: use just like you would your oatmeal, with dried fruits, maple syrup, honeys, etc.
-How to store: keep in your cupboard until expiration date
“Ginger Deli’s” KOHLRABI SALAD: This salad is 100% vegan and gluten free. It can also be nut-free, if you choose not to add the crushed peanuts and dried shallot cup. This salad is featuring Tantre Farm’s shredded kohlrabi, carrot, daikon radish, and a pickled Tantre watermelon-radish rose or carrot, along with shredded green papaya and a dash of cilantro, mint, chives, and mango with a dressing in a separate cup of water, lime, minced garlic, chili flakes, vinegar, and new this week– Northern Michigan maple syrup. This salad is created by Ginger Deli (www.gingerdeli.com), a tenant at the Washtenaw Food Hub producing Vietnamese cuisine that packs colorful flavors with a dash of style. Usually found with prepared sandwiches, pho soup, etc. at University of Michigan hospital and Argus Farm Stops in Ann Arbor, and Agricole in Chelsea.
-How to use: when ready to use, take dressing out of cup and toss with shredded vegetables and top with cup of nuts and shallots
-How to store: keep in refrigerator for 5 days
“Ginger Deli’s” TURMERIC CHICKEN: You will receive a 16 oz container of this slow-cooked turmeric dish made with organic chicken, fresh turmeric roots, organic ginger roots, yellow onion, and Tantre Farm carrots. This thousand year old Vietnamese recipe was used traditionally by mothers with a newborn baby to heal their body due to it’s strong anti-inflammatory effects.
-How to use: reheat with bread or rice
-How to store: store in refrigerator for 3 to 4 days
“Tantre Farm’s” CARROTS: You will receive 2 kinds of carrots in a plastic bag. Chantenay (orange root that is shorter than some, but have greater girth with broad shoulders and taper towards a blunt, rounded tip; most commonly diced for use in canned or prepared foods) and Napoli (a specialized orange variety with a sweet taste; 7” roots are cylindrical, smooth, and blunt with edible, green leaves).
-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
“Tantre Farm’s” POTATOES: You will receive a net bag of 4 varieties of potatoes 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!), 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), Mountain Rose (rosy-skinned inside and out, these versatile, all-purpose spuds are deliciously moist, but not waxy textured. Excellent baked, mashed or fried), and Yukon Gold (yellowish brown skin with yellow dry flesh and pink eyes; long storage and good tasting; perfect baked, boiled, mashed or fried).
-How to store: keep unwashed in cool, dark place in paper bag or breathable container
“Tantre Farm’s” SPINACH: You will receive this crisp, hoop house grown, dark green leaf bunched in a bag; best eaten raw or with minimal cooking to obtain the beneficial chlorophyll, rich in of vitamin K, vitamin A, manganese, folate, magnesium, iron and a plethora of other nutrients and antioxidants. The appearance of spinach also marks the official beginning of spring!
-How to use: delicious flavor when juiced, toss in fresh salad, add to sandwiches, saute, steam, braise, or add to crepes, quiche, lasagna, and soups.
-How to store: refrigerate with a damp towel/bag for up to 1 week.
1. SUMMER CSA 2020: If you are interested in our 18-week Summer CSA, please sign up for $630 on our online registration at http://tantrefarm.csasignup.com. The first pick up begins the week of May 24-30. The last week is Sept. 20-26. If you need help finding share partners let us know, since we like to sometimes play “matchmaker” if we can.
2. HARVEST KITCHEN “PREPARED FOOD” OPPORTUNITIES:
Harvest Kitchen is a food service that produces delicious, farm-to-table meals delivered to your home, your office, or picked up in some other convenient location with various meal plan options available. Harvest Kitchen wants to reassure their current and future customers that Harvest Kitchen complies with the highest sanitation standards throughout their production process and is a facility that is inspected by both the USDA and MDARD. Also Harvest Kitchen will be shifting their focus and expanding their menu options during this critical time. They will be offering more freezable family-style meals and an immune support category of prepared meals. We have worked closely with the executive chef, Magdiale, to continue to consult and advise as Harvest Kitchen works in close partnership with Tantre Farm’s seasonal produce list. All dietary needs can be accommodated as well. Harvest Kitchen will also be reducing their delivery charges until the crisis passes, and they welcome any feedback and suggestions that will help them better serve you. Please contact them at firstname.lastname@example.org for more information or visit them at www.harvest-kitchen.com.
3. GRASS-FED BEEF: Just to let you know, if you are interested in frozen beef, we still have Tantre Farm pasture-raised beef available for sale, so please feel free to send us an email order. In general, they will be sold in bulk or by the cut, since we have USDA slaughtered beef. Please let us know if you would like the Beef Pricing Guide sent to you. Pick up can be arranged at the Food Hub or Tantre Farm, but by appointment only. Please email us with BULK BEEF in the Subject line to get specific details.
4. WEEKLY “IMMUNE BOOSTER” MULTIFARM SHARE EACH WEEK: If you are still interested in receiving more local produce and local food artisan products after this share’s distribution, please watch for another email every Monday, since we are planning to continue providing you with healthy products with easy pick up as long as we are able. If you are stocked up for the week or uninterested for now, please look for Tantre Farm and our partners on Facebook, Instagram, or Twitter, or on the Tantre Farm website. Tantre Farm produce will continue to be available at the People’s Food Coop, the Argus Farm Stops of AA, and Agricole Farm Stop in Chelsea year-round, and eventually hopefully at the Chelsea and Ann Arbor Farmers Markets again this summer.
5. FROG HOLLER ORGANIC FARM SEEDLINGS FOR SALE: Our good friends at Frog Holler are trying to get the word out that they have organic plant starts available for online ordering through froghollerorganic.com with pick up or delivery hopefully in the near future, so we are letting you know. There is some debate about whether vegetable plant starts are deemed essential under these circumstances and uncertainty as to whether they will be allowed at all. If growing a garden is essential to your sense of food security, please consider contacting your state rep and MDARD to encourage them to allow the sale of vegetable plant starts this spring. Happy gardening!
HONEY ROASTED CARROTS WITH GOAT CHEESE AND THYME (https://reciperunner.com/honey-roasted-carrots-goat-cheese-thyme/) Serves 4.
14 carrots, cut in half lengthwise then into approximately 2 inch long pieces
1 tablespoon olive oil
Kosher salt and fresh ground black pepper
1 tablespoon of honey
2 ounces goat cheese, crumbled
1 teaspoon fresh thyme leaves
Preheat oven to 400 degrees. In a large bowl toss together the carrots, olive oil, salt and pepper. Dump the carrots out onto a rimmed baking sheet and spread them into a single layer. Place the carrots in the oven and roast for 15 minutes. Remove them from the oven, drizzle with the honey and toss to coat them. Roast the carrots in the oven for another 10 or until slightly caramelized and softened. Place the roasted carrots on a serving platter and top with the crumbled goat cheese, thyme and another drizzle of honey.
SPINACH SQUARES BAKE (from Simply in Season by Mary Beth Lind and Cathleen Hockman-Wert)
1 cup milk
1/2 cup whole wheat pastry flour
1/2 cup flour
1 tsp baking powder
2 to 2 1/2 cups shredded cheese (or goat cheese)
1/2 lb fresh spinach, chopped
Mix together eggs, milk, flour, and baking powder. Then add cheese and spinach or sorrel and press into greased baking pan. Bake in preheated oven at 350 degrees until knife comes out clean, 30-35 minutes.
FARRO WITH PEA SHOOTS AND SPRING ONIONS (https://www.washingtonpost.com/recipes/farro-with-pea-shoots-and-spring-onions/12670/) Serves 10.
1 pound farro, preferably semi-pearled (maybe might be good on cooked Zingerman’s Cream of Wheat too)
6 tablespoons extra-virgin olive oil
1 bunch spring onions or 2 bunches scallions, trimmed and thinly sliced (white and green parts kept separate), about 1 1/2 cups
1 small carrot, peeled and finely diced (1/2 cup)
8 oz. pea shoots (substitute thin strips of spinach or Swiss Chard)
Freshly ground black pepper
1/2 cup pitted Kalamata olives, coarsely chopped
8 ounces feta cheese or goat cheese, crumbled (about 2 cups)
Freshly squeezed juice of 1 lemon (3 to 4 tablespoons)
Fill a large pot with 4 quarts of cold water, stir in 1 tablespoon of salt and bring the water to a boil over high heat. Add the farro. Reduce the heat so that the water is barely bubbling around the edges and cook, stirring occasionally, until the farro is tender, about 25 minutes (the grains will start to split). Drain well in a colander, and transfer to a large rimmed baking sheet to cool to room temperature. Heat 2 tablespoons of the oil in a large skillet over medium-high heat until the oil shimmers. Add the white parts of the spring onions or scallions, the carrot and 1/2 teaspoon of salt, and cook, stirring, until the onion softens and browns in places, 2 to 3 minutes. Remove from the heat, stir in the pea shoots and toss with tongs for a minute or so until they just start to wilt; return the skillet to the heat if they’re slow to wilt. Season with salt and pepper to taste. Transfer the cooled farro to a serving bowl and toss with the wilted pea shoot mixture, the green parts of the spring onions or scallions, the olives, the feta, the lemon juice and the remaining 1/4 cup of oil. Taste, and adjust the seasonings if needed.
KIMCHI BEEF BURGER Serves 4. (https://www.cleaneatingmag.com/recipes/kimchi-beef-burgers)
12 oz lean ground beef
5 tbsp lightly drained finely chopped Kimchi, divided
1 avocado, peeled, pitted and thinly sliced
4 whole-grain buns, toasted (or Raterman Bread)
4 oz Persian cucumber, thinly sliced on the diagonal
3 tbsp olive oil mayonnaise, divided
2 tsp sesame oil, divided
2 tsp reduced-sodium soy sauce, divided
1/8 tsp sea salt, or to taste
1/2 tsp ground black pepper
1 tsp brown rice vinegar
In a large bowl, combine beef, 3 tbsp kimchi, 1 tbsp mayonnaise and 1 tsp each sesame oil and soy sauce. Shape into 4 ½-inch-thick patties. Season on both sides with salt and pepper. Mist a large nonstick skillet with cooking spray and heat on medium. Add patties and cook, turning once, until beef reads 160?F when tested with a thermometer, 5 to 7 minutes.(Alternatively, if grilling, chill patties at least 30 minutes to firm up; cook on a greased grill for 5 to 7 minutes, turning halfway.)
Meanwhile, in a small bowl, stir together vinegar, remaining 2 tbsp mayonnaise, 2 tbsp kimchi, 1 tsp sesame oil and 1 tsp soy sauce.
Lay avocado slices over cut side of each bun bottom. Top with patty, cucumber slices, sauce and bun top.
SWISS CHARD SOUP (Serves 4)
1 onion, diced
2 stalks celery, diced
2 carrots, dices
2 cloves garlic, minced
2 potatoes, diced
1 (14.5 oz) can diced tomato
1/4 cup red wine
4 cups veggie bouillon
1 (15.5 oz) cannellini beans, rinsed and drained
2 bunches Swiss chard (and/or 1 bag spinach), stemmed & chopped
salt and pepper to taste
Saute onion; add celery, carrots and garlic; cook until soft. Add all ingredients; cover and bring to a boil; simmer until tender.
CARROT-MUSHROOM LOAF (from Moosewood Cookbook) Serves 4.
1 cup chopped onion
4 1/2 cups grated carrots
1 lb chopped mushrooms
2 cloves garlic
1 cup fresh whole wheat breadcrumbs (dry out or toast Raterman’s sourdough bread and turn into breadcrumbs)
1 cup grated cheddar cheese
1/4 cup butter
Salt, pepper, basil and thyme, to taste
Crush garlic into melting butter. Add onions and mushrooms and saute until soft. Combine all ingredients (saving half the breadcrumbs and cheese for the top). Season to taste. Spread into buttered baking pan. Sprinkle with remaining breadcrumbs and cheese. Dot with butter. Bake at 350 for 30 minutes covered, then uncover for an additional 5 minutes.
CARROT-YOGURT SALAD (from Moosewood Cookbook)
1 lb carrots, coarsely grated
2 medium apples, grated
1 cup firm yogurt
1 Tbsp honey
Pinch of celery seed
Juice from one small lemon
A few dashes each salt and pepper
1 Tbsp toasted sesame seeds
1/4 cup toasted sunflower seeds or almonds or cashews
1/2 cup finely minced celery
1/2 cup chopped fresh pineapple
Combine all ingredients, mix well and chill. Optional: Sprinkle with Harvest Kitchen’s Michigan Granola.
CURRIED GREENS AND POTATOES (from Eating Well is the Best Revenge by Marian Burros) Serves 2
Choose any combination of greens and serve with crusty bread.
1 lb (16 oz) potatoes
1 lb (16 oz) mixed greens (spinach, Swiss chard, salad greens)
1 or more clove(s) of garlic
1 tsp olive oil
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp tumeric
1/4 (or less) tsp hot pepper flakes or cayenne pepper
2 cups canned, crushed, no salt tomatoes
Scrub, but do not peel potatoes. Boil or steam for 17-20 minutes until tender. Trim tough stems from greens, wash well, tear or slice into small pieces. Mince garlic (use a 1/2 teaspoon of salt to help mincing). Heat oil in pan, add greens and garlic. When greens begin to soften, add spices and tomatoes, reduce heat and continue to cook. Drain potatoes and cut into bite size pieces. Add to the greens and continue to cook over low heat to blend flavors. Garnish with Garden Works Pea Shoots and add some Brinery’s Kimchi.