Immune Booster Week 5, April 18, 2020

Tantre Farm CSA Newsletter
IMMUNE BOOSTER (Week 5) SHARE
April 18, 2020

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.

WELCOME TO THE “IMMUNE BOOSTER” (Week 5) SHARE!

I went out for a walk today, only to see what had lived.  Some things don’t mind the snow. Even in bloom I saw the daffodils were still yellow under the snow.  The grass was still green peeking up through the white crystals. There is the ticking, ticking of time that must be what shines through.  What season is this?   What are your hopes in the mud and the snow, in the gray skies and the cold wind that blows all day and all night tossing the darling buds that hope of spring.  Is this a new season?  What is this unseen wind that blows cold and then warm, world-round, that stirs the oceans and heaves the mountains, that moils the currents of the deepest oceans, that churns and turns and polishes and smooths the rough edges to flat until it all disappears into a grain of sand?

Strange to see a snowy April.  Some things shrivel. Some things cower. Some things stay true and strong.  So now, children of the earth, maybe since we have had a little snow, maybe that means that we can go out now to plant and play.  Let us find the hope, the faith, and the love for one another, despite the surprises of spring.   It is time now to come together. To work together.  To share the effort and the accomplishment.  To be tired. To seek rest. To feel hunger.  To eat a hearty meal with a good appetite.  To live close to one another and ourselves, despite social distancing. It is time to hold the world in a grain of sand and to see eternity in a flower.

It is with the acceptance of surprises 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, 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!  Also, if by some chance you notice that you are missing items from your share at any time, please let us know, since some of our crew are volunteering to work 12-14 hours on Fridays to pull your share together for you, and sometimes we make mistakes, because of the long day.  We can usually replace or substitute something else the following week if needed.

**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”  FAIR N’ BY SAUERKRAUT:   This purely traditional kraut includes the simple ingredients of cabbage, filtered water, and sea salt; a great gateway into traditionally fermented foods.  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 depending on how you like the flavor.

“The Brinery’s” TEMPEH:  a traditional Indonesian soy product, that is made from fermented soybeans. The Brinery’s tempeh is made with non gmo organic soybeans, and is an excellent source of protein and fiber; contains some B vitamins which we need to help us break down and get energy from our food, as well as support our nervous system, and a good selection of minerals including calcium, magnesium and phosphorus and zinc. “THE BLACK SPOTTING IS NORMAL, SAFE, AND DELICIOUS!  It’s also a HARMLESS sign of a fully ripened tempeh”.  Please click https://keepitvegan.com/vegan-quick-tips/how-to-tell-if-tempeh-has-gone-bad/ for a really helpful link to give you further information about tempeh with pictures and descriptions and recipes.
-How to use:  good sauteed, fried, crumbled as a taco filling and on salads, great on sandwiches such as a tempeh reuben, and as your center of the plate protein main course for any meal! See the Recipe section for a very good, easy way to make tempeh as a salty, tasty treat to add to any dish: eggs, soup, sandwiches, salads, etc.
-How to store: Thawed tempeh should be used within 5 days in your refrigerator.

“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 gardenworksorganic@gmail.com for more information.
-How to use: use as a salad, top on egg dish, or sandwiches,  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” BOK CHOY: written as bok choi, bak choy, or pac choi; a traditional stir-fry Asian green 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 for about a week.

“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 info@harvest-kitchen.com .
-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“  ROSEMARY SOURDOUGH BREAD: This savory  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 Argus Farm Stops, Agricole Farm Stop, and on Saturdays at the 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, use as toast or on sandwiches
-How to store: lasts for 4 to 5 days at room temperature

“Kapnick Orchard’s APPLES: You will receive either Fuji (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) or Golden Delicious (a large, yellowish-green skinned cultivar and very sweet to the taste; a favorite for salads, apple sauce, and apple butter). 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 kapnicks@tc3net.com.
-How to use: good for snacking, salads, apple sauce, and also baking
-How to store: can be stored for several months in the refrigerator

“Zingerman’s Creamery” LIPTAUER CHEESE:  traditional umami flavored spreadable cheese comes from blending fresh Zingerman’s cream cheese with sweet and hot heirloom paprika from the Hodi family in Hungary, which is then hand blended with garlic, sea salt, capers, toasted caraway, and a touch of anchovy paste. 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:  perfect with crackers or a slice of Rosemary Sourdough Raterman Bread; use as a dip with raw veggies
-How to store: refrigerate for up to 14 weeks.

“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 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 Farm Stop 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” TOFU/TEMPEH TOMATO BASIL ENTREE: You will receive a 16 oz container of this all vegetarian/vegan/gluten-free dish that has been cooked with frozen tomatoes from Tantre Farm, organic soft tofu, fresh basil, olive oil, garlic, grilled onion, green beans, sea salt, maple syrup, and the Brinery’s tempeh.  Very good farmer comfort food with compliments from Ginger Deli!
-How to use:  reheat with bread or rice
-How to store: store in refrigerator for up to 7 days or freeze

“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.

ANNOUNCEMENTS

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 info@harvest-kitchen.com 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!

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!

SAUTEED TEMPEH (Richard’s recipe)
1 brick tempeh
2 Tbsp oil
2-4 Tbsp soy sauce, tamari, or Braggs Amino Acids
Heat oil in pan on medium to medium high heat. Slice the brick into quarter-inch slices. Saute in pan on one side until tempeh is golden brown.  Flip to other side and saute until slightly golden-brown.  Then drizzle or spray soy sauce onto each slice of tempeh.  Continue cooking until soy sauce is absorbed by the tempeh and there is no liquid left in the pan.  Remove from pan, and serve in a variety of ways: crumbled into salads, kept whole in slices of Raterman’s bread as a sandwich with other condiments, such as the Brinery’s sauerkraut, add to egg dishes, top soups with tempeh slices or crumbled.

TEMPEH REUBEN BOWLS **Thanks to Carisa Wilder for finding this recipe!  (https://www.heynutritionlady.com/tempeh-reuben-bowls/?fbclid=IwAR0W9T7UlAXX-Y4q1fmsEhxUNPEzCnimN6bW1PCH7B01XeDrS6RlfTXDLus) Serves 4.
2 x 200g package tempeh
1/2 cup vegetable broth or water
1 tsp dried oregano
2 garlic cloves crushed
1/3 cup soy sauce
2 Tbsp extra virgin olive oil
1/3 cup red wine vinegar
1/3 cup red wine
1 tsp whole cloves
1/2 tsp cracked pepper
.
1/3 cup tahini paste
3 Tbsp freshly squeezed lemon juice
1 Tbsp extra virgin olive oil
1/2 cup water more for a thinner sauce
salt and freshly ground black pepper
1 cup sauerkraut or more if you like
2 medium beets peeled and grated
2 cups cooked whole grains (farro wheat berries, quinoa, or a mix)
4 cups leafy greens (Swiss Chard, Bok Choy, Spinach)
2 dill pickles sliced
To make the marinade, combine the broth, oregano, garlic, soy sauce, olive oil, red wine vinegar, red wine, cloves, and pepper in a small saucepan. Bring to the boil over medium heat, reduce, and simmer for 10 minutes. Slice the tempeh into cubes (or slabs if you’re making sandwiches) and place into a shallow bowl or container. Pour the marinade over the tempeh slices, cover, and refrigerate for one day or overnight.  You can make the lemony tahini sauce while the tempeh is marinating, and keep in the fridge overnight. Whisk together the tahini, lemon juice, olive oil, water, salt, and pepper. Set aside.  When you’re ready to bake the tempeh and make the bowls, preheat the oven to 200°C / 400°F. Line a baking sheet with parchment paper or a silicon baking mat. Strain the marinade off of the tempeh, and arrange the cubes on the baking sheets. Bake for 20-30 minutes, turing the cubes once halfway through. Remove the tempeh from the oven and set aside to cool. (But if you’re making a sandwich, use the tempeh hot!)
To assemble the Reuben bowls, divide the leafy greens amongst 4 bowls or lunch boxes. Add the tempeh, sauerkraut, grated beets, whole grains, and pickles.  If serving immediately, drizzle with a bit of tahini sauce. If packing for lunches, pack with a small container of sauce tucked alongside.  Top with Garden Works Pea or Sunflower Shoots.

SWISS CHARD CASSEROLE (from Master Cook)
2 cups brown rice, cooked
8 oz Swiss chard leaves, torn or chopped
4 cloves garlic, minced
16 oz tomato-based sauce*
1 Tbsp tamari soy sauce
2 cup shredded Colby jack cheese
Mix all the ingredients together and place in greased casserole.  Cover.  Bake in preheated 350 degree oven until cheese is thoroughly melted, about 20 minutes.  This might mix nicely with Ginger Deli’s Tofu Tomato dish.  Notes: More cheese can be layered on top.  More sauce can also be used.  It’s very easy to make several casseroles at once when there is a lot of chard available, then wrap and freeze.  One recipe takes about 1 to 1 1/2 hours to cook when frozen.
*The following sauces have been used with good results: marinara, enchilada, arriabiata, various salsas.

GINGERED GREENS AND TOFU
Marinade:
1/2 cup soy sauce
1/2 cup sherry
1/4 cup rice wine vinegar
3 Tbsp brown sugar
2 tofu cakes (approximately 1 1/2 lb) or the Brinery’s tempeh
1/4 cup peanut oil or vegetable oil
2 Tbsp grated fresh ginger
6 cups shredded greens (such as Swiss Chard, Bok Choy, Spinach )
3 Tbsp fresh lime juice
2 Tbsp chopped fresh cilantro
Pinch cayenne or splash of chili oil
Toasted cashews or peanuts (optional)
Bring marinade ingredients to a boil in a small saucepan.  Simmer for 1 minute and remove from heat.  Cut tofu into 1-inch squares, 1/2-inch thick, sprinkle with 2 tablespoons oil and marinade for 5 minutes.  Prepare remaining ingredients.  Broil tofu for 7-8 minutes per side until lightly browned.  While tofu broils, heat 2 tablespoons oil in a wok or large skillet.  Stir in the ginger and add greens.  Stir constantly until the greens are heated through and wilted.  Add lime juice, cilantro and cayenne. Remove from heat.  Toss with tofu and marinade.  Top with nuts if desired.

CARROT SOUP (from Moosewood Cookbook)
2 lbs carrots, peeled or scrubbed and chopped
4 cups stock or water
1 1/2 tsp salt
1 cup chopped onion
1-2 small cloves crushed garlic
1/3 cup chopped cashews or almonds
1/4 cup butter
Optional:  
1 medium potato chopped (for heartier soup)
Bring carrots, stock or water, salt (and potato if desired) to a boil.  Cover and simmer 12-15 minutes.  Let cool to room temperature.  Saute the onion, garlic and nuts in 3-4 tablespoons butter and with a little salt, until onions are clear.  Puree everything together in a blender, until it is smooth.  Return the puree to a kettle or double boiler and whisk in ONE of the following: 1 cup milk, 1 cup yogurt or buttermilk plus a little honey, 1/2 pint heavy cream, 3/4 cup sour cream. Season with ONE of the following combinations: 2 pinches nutmeg, 1/2 teaspoon dried mint, dash of cinnamon, 1/2 to 1 teaspoon each of thyme, marjoram, and basil, 1 teaspoon freshly grated ginger root, sauteed in butter plus a dash of sherry before serving.  Garnish with grated apple or toasted nuts or sour cream.

SPINACH APPLE SMOOTHIE (https://www.lifeisbutadish.com/spinach-apple-detox-smoothie/)
2–3 cups spinach (packed)
1/2 cup unsweetened almond milk
1 banana
1 Granny Smith apple, cored and cubed (or Kapnick apple)
1 cup chopped cucumber
4 dates
1 tablespoon flax seeds
Squeeze of lemon
Large handful of ice
OPTIONAL TOPPINGS: Shaved coconut (unsweetened), Chia seeds, or Hemp seeds, Garden Works Pea or Sunflower Shoots
Add the spinach, almond milk and banana to the blender and blend until combined. Add the apple, cucumber, dates, flax seeds, and lemon juice, and blend for 2-3 minutes until completely smooth. Add the ice and blend for another 30-60 seconds. Pour into two glasses and top with desired toppings. Serve immediately or store in the fridge for later!

BAKED POTATO FRIES (from The Maine Potato Catalog 2003)
1 lb  potatoes (all colors)
2 Tbsp salad oil
Salt, pepper, paprika, or rosemary to taste
Cut potatoes into skinny fries or thin wedges.  Toss potatoes with oil and seasonings.  Spread in a single layer on a cookie sheet.  Bake for 30-40 minutes (until tender and golden) in a 425 degree oven.