Tantre Farm CSA Newsletter
IMMUNE BOOSTER (Week 9) SHARE
May 16, 2020
WELCOME TO THE “IMMUNE BOOSTER” (Week 9) SHARE!
As many of you know we did not have an exact idea of what would happen when the coronavirus hit our community and how we ourselves would be directly affected. Now more than ever, Americans are waking up to the critical importance of having small and mid-scale diversified farmers to feed them. Resilience of any ecological or economic system is based on diversity as well as a community of support. One aspect of this is the message that we are strongest when we work together. Through the Immune Booster CSA, local farmers and food businesses have been banding together for the good of the local community and to keep each other economically afloat.
After a successful launching of the Immune Booster CSA during the first few months of the pandemic, we have found that this weekly multi food business CSA share has been extremely appreciated and is still very needed right now. On the other hand our 18-week Summer CSA season is about to begin in just 2 weeks and is sold out (as are most other CSA’s in the area). It grew rapidly with over 100 sign ups during the month of March due to an overwhelming onslaught of support that we did not expect. The summer season is what we look forward to all winter, and it becomes extremely busy for us working in the fields, going to markets, and attending to the needs of our summer members. We have been continuously brainstorming about how we can fulfill the need for more food for our community in safe ways, but with very little extra time, and we have come up with a possible solution.
We have decided to offer the continuation of the weekly Immune Booster CSA, but under the leadership of two dedicated and excited Tantre Farm crew, Ryan Poe and Peter Ways, who are taking it over, but with Tantre support. Ryan, manager, grew up on a self-sustaining farm, earning his pennies for the first 15 years of his life growing and selling fruits and vegetables on his family’s roadside stand. He is an avid world traveler and appreciates good, clean food. He also worked his way up from Farmer to Produce Director at a local organic farm just outside of Ann Arbor. Peter Ways is a retired educator and volunteer business consultant to Tantre Farm. He’ll be involved and supporting Ryan until the new Immune Booster Share is fully launched.
Many things will remain the same with this new Immune Booster CSA, such as registrations will still take place every Monday until Wednesday and distribution will continue to be on Saturdays from 9 AM until 12 PM. One difference in order to streamline the logistics of organizing and distributing your share, is that all pickups will be at the Washtenaw Food Hub in Ann Arbor, and all payments will be done online with PayPal to eliminate the hours spent recording checks and Venmo and the delay of payments being deposited on a weekly basis.
The new Immune Booster share will always contain a consistent and delicious variety of local salad greens, mixed vegetables, ready-made goodies, sweet treats with the occasional bonus item mixed in. We will wear masks and gloves and follow national and international food handling guidelines regarding the pandemic. Vegan and gluten-free shares are available upon request. Ryan and Peter will be there to greet you with a smile and hand you your carefully packed box with a curbside flourish. Stay posted for their Sunday evening email broadcasts that will highlight items lined up for each new week’s Immune Booster Share, or find our updated posts on the Tantre Farm website.
Next week is the launch of our first “new and improved” Immune Booster share and it will contain several surprises in it. Here are a few hints that maybe in next week’s box, so see if you can guess what they may be: What is thick, brown, and syrupy that comes from a tree? What can be cold, velvety, and vegan all at the same time? What brings to mind the fresh aroma of the Mediterranean and summer in a pot? What is a spear that only is available in the spring?
Ryan and Peter look forward to hearing your weekly feedback on the shares and hope that you will continue to be involved. They also welcome suggestions on how to improve or offer new ideas of other local businesses, who are local sourcing. Some folks might also be interested in supplementing their Summer CSA with this weekly share, and truly rarely will need to enter a grocery store during this pandemic time if they join both CSA’s. Please contact Ryan and Peter with questions or comments at email@example.com.
It is with our dedicated mission of “Stronger Farmers, Stronger Community, and Stronger Earth” that we bring you this week’s food of the season with the collaboration of our good friends at Garden Works Organic Farm, the Brinery, Ginger Deli, Zingerman’s Creamery, Second Spring Farm, Goetz Family Farm, Harvest Kitchen and Raterman Bread. As always thank you to our hardworking crew of Donn, John, Peter, Annie, Andy, Geoff, Jbird, Ryan, Chizo, Karis, Shaunna, and new interns Hannah, Leo, Andrew, Jacob, and Ro, who continue to 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 sometimes we make mistakes, because of the long day. We can usually substitute something else or sometimes the same thing the following week if needed, so just let us know.
**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, except for those of you willing to drop your boxes off at the Food Hub or the Farm. 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. We will let you know if we are missing your payment some time soon. 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 our labeled Payment Bag.
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 helped provide us with so many convenient Pick Up Locations during these past 9 weeks, please express your gratitude to ROOSROAST and the WASHTENAW FOOD HUB in Ann Arbor, PURE PASTURES in Plymouth, and AGRICOLE FARM STOP in Chelsea. 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 a happy spring!
–Deb and Richard
WHAT’S PART OF YOUR SHARE
“The Brinery’s” AURA SOLANALES HOT SAUCE: A Louisiana style naturally fermented hot sauce capturing the warmth and flavor of sun-ripened hot peppers. Medium hot and will not overpower, but enhance any meal! Ingredients include: red hot peppers (jalapeño, cayenne, cherry bomb, serrano, fresno) distilled vinegar, filtered water, sea salt, garlic powder. 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: used on just about anything: eggs, chili, tacos, meats, veggie dishes, bread, etc.
-How to store: Keep this fermented product REFRIGERATED for up to 3 months or longer. The flavor becomes more complex and rich the longer it ferments.
“Garden Works Farm’s” PEA OR SUNFLOWER SHOOTS: 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 firstname.lastname@example.org 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.
“Ginger Deli’s” SPINACH CARIBBEAN SPICES RICE: You will receive a pint of this dish with the following ingredients: sauteed fresh Tantre’s Spinach, steamed Second Spring Farm’s Rainbow Carrots, crushed tomaotes, fragrant West African and Caribbean spices mixed with Jollof rice and topped with green beans, cherry tomatoes, and sauteed zucchini. This vegan and gluten-free rice dish was 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: serve as a main dish or as a side dish with any meal
-How to store: store in refrigerator for up to 7 days.
“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 shredded kohlrabi, carrot, daikon radish, and a pickled 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
“Goetz Family Farm’s” MIXED GREENS: This bag of greens will be mixed with savory mizuna, mustard greens, tatsoi, and Red Russian kale. Goetz Farm is a 3-generation family farm in Riga, MI. You can find their produce at both Argus Farm Stops, Ann Arbor Farmer’s Market, Downtown Farmington Farmer’s Market and Chelsea Farmer’s Market. See https://www.localharvest.org/goetz-family-farm-M56215 for more information.
-How to use: used for salads and sauteing–cooks up quickly
-How to store: refrigerate in plastic bag for 2-4 days.
“Goetz Family Farm’s LETTUCE: a leafy, herbaceous annual grown mostly for salad, but especially delicious at this time of year, since it is hoop house grown; rich in calcium, iron, and vitamins A and C.
How to use: raw in salads, sandwiches, or use in soups.
How to store: refrigerate in plastic bag for 3-5 days.
“Harvest Kitchen’s” THE WOLVERINE GRANOLA: A savory anti-granola that makes an excellent condiment for seasonal salads or a light crunchy snack. The Wolverine Granola is seasoned with toasted fennel, coriander, and cumin seeds and balanced with a bit of local honey then tossed with organic sunflower, flax, pumpkin seeds, and sesame oil infused with chili peppers. It’s bite is worse than it’s bark! 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 email@example.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 “ WHOLE WHEAT SOURDOUGH BREAD: This Whole Wheat 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
“Second Spring Farm’s” RAINBOW CARROTS: **If you were expecting cabbage this week, we apologize, since we didn’t realize how low our supply was. We bring you Rainbow Carrots instead! A carrot is a root, whose skin color can be white, red, purple, or yellow, but more commonly know for their bright orange color; high in all kinds of various nutrients based on their color. Thanks to our former intern (2003)-turned-farmer, Reid Johnston, of Second Spring Farm (www.secondspringfarm.net). He is providing you with his certified organic carrots from Cedar, MI.
-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” GREEN GARLIC: young, baby garlic with tender leaves that is harvested early in the season before the bulb is fully formed; long, green top that looks a bit like scallions with usually a tiny white or red (depending on the variety) bulb at the end; more mellow and less spicy in flavor then regular garlic
-How to use: can be used raw or cooked like scallions; use as a pesto or subbed in for garlic in a plethora of pasta dishes to get just the right amount of spring on your menu.
-How to store: keep in the refrigerator in a plastic bag or wrapped in a damp cloth for 1 week
“Tantre Farm’s” POTATOES: You will receive a net bag of 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 a bag of crisp, dark green leaf; best eaten raw or with minimal cooking to obtain the beneficial chlorophyll, rich in of vitamin K, vitamin A
-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.
“Zingerman’s Creamery” BRIDGEWATER CHEESE: This robust, creamy, soft-ripened cheese is made from fresh cow’s milk and spiked with hand-cracked Tellicherry Peppercorns. The full-flavored peppery zing perfectly complements slight citrus and gentle mushroom notes of the 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 blueberry jam and a crisp Michigan hard cider; delicious spread on Raterman’s wholewheat sourdough.
-How to store: Store for several weeks
1. TANTRE FARM’S SUMMER CSA IS SOLD OUT FOR 2020!! If you were interested in our 18-week Summer CSA (which will start the week of May 24-30), we have had an overwhelming response and had to close early, since we had no more room. If you are interested, please email us at firstname.lastname@example.org to be put on a Waiting List, in case someone cancels and since we are figuring out the logistics of creating an alternate CSA. More details will be coming soon about the Summer CSA.
2. SHARE PARTNERS NEEDED: Many former members did not get into the Summer CSA, because it sold out very early. If any of you who are already registered for the Summer CSA were considering alternating weeks or splitting a share with a share partner, please let us know, because someone who couldn’t get in would probably be very grateful to be your share partner. Please let us know by letting us know your current pick up location.
3. 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. 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 email@example.com for more information or visit them at www.harvest-kitchen.com.
4. GRASS-FED BEEF: Just to let you know, we still have Tantre Farm pasture-raised beef available for sale, so please feel free to send us an email order with your phone number. 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.
5. FARMERS MARKETS OPENING: Several local farmers markets, including the Ann Arbor and Chelsea Farmers Markets are opening finally with limited hours, online stores, and curbside pickup, but no table displays as of yet. Please support our friends by ordering and buying from them and of course wearing masks and gloves. We will not be participating at the markets with this method for right now, so please support us at the People’s Food Coop, the Argus Farm Stops, or Agricole Farm Stop in Chelsea, and also by supporting our weekly shares. We appreciate you!
6. SEEDLINGS FOR SALE: Our good friends at Frog Holler Organic Farm (Brooklyn, MI) have certified organic plant starts available for online ordering through froghollerorganic.com with home delivery options and Ann Arbor pick up locations, such as at the Ann Arbor Farmers Farmers Market. Also our community partner, Goetz Greenhouse and Family Farm (Riga, MI) also has vegetable and flower seedlings for sale through their online store at https://www.sites.google.com/site/goetzgreenhouse with pick up options at the Ann Arbor and Chelsea Farmers Markets, so please contact them soon if you want to get your fingers in the dirt. Happy gardening!
**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!
CURRIED GREENS AND POTATOES (from Eating Well is the Best Revenge by Marian Burros) Serves 2
1 lb (16 oz) potatoes, cut into bite size pieces
1 bag mixed greens (mustard, collard, kale, turnip, beet, dandelion)
1 or more clove(s) of garlic (1 or 2 stems of green garlic)
1 tsp olive oil
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp turmeric
1/4 (or less) teaspoon hot pepper flakes or the Brinery’s Hot Sauce
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.
Note: Choose any combination of greens and serve with Raterman’s sourdough bread.
MUSTARD GREENS WITH GINGER AND HOT PEPPER (from Mad Mares Cookbook)
2 Tbsp sesame oil
2 Tbsp olive oil
1 lb Goetz’s mixed greens, washed, drained, and cut into strips
3 cloves garlic, minced (1 bunch green garlic, chopped)
1 Tbsp fresh hot pepper, finely minced or the Brinery’s Hot Sauce
1 Tbsp fresh ginger, minced
2 Tbsp vinegar
1 Tbsp honey
Salt and pepper, to taste
In wok or large pan, combine oils over high heat, but do not allow to smoke. Add greens and stir briskly for 1 minute or until color changes to bright green. Add garlic, pepper, and ginger; stir and cook another 30 seconds. Add vinegar and honey. Remove from heat and combine well. Add salt and pepper to taste.
SPINACH MASHED POTATOES (https://feedmephoebe.com/spinach-mashed-potatoes/)
2 pounds potatoes, peeled and diced
10 ounces spinach
1/2 cup vegetable or chicken stock
1 tablespoon olive oil
1 tablespoon unsalted butter
Place the potatoes in a large pot and cover with cold water by 1 inch. Bring to a boil and cook until the potatoes are fork tender, about 15 minutes. Fold in the spinach and cook for an additional minute. Drain the potato mixture and return to the pot along with Â¼ cup stock, 1 teaspoon salt, and the oil. With a fork or masher, smash the potatoes until semi-smooth. Add more liquid if the potatoes seem too thick and dry. Fold in the butter and taste for seasoning.
WARM SPINACH SALAD WITH ARUGULA (from Mad Mares Cookbook)
1 bag spinach
4 Tbsp vinegar
2 cup arugula leaves (or Goetz’s Mixed Greens)
2 tsp sugar
4 Tbsp olive oil
Salt and pepper, to taste
3/4 lb mushrooms, sliced
1/3 cup toasted nuts
4 scallions or green garlic
1/3 cup feta cheese (or try Zingerman’s Bridgewater Cheese)
Prepare arugula and spinach. Heat oil and saute mushrooms and scallions until scallions have softened. Add vinegar, sugar, salt, pepper, stirring until heated through. Pour the mixture immediately over the arugula and spinach. Sprinkle with nuts and crumbled feta cheese.
ANGEL HAIR PASTA WITH GREEN GARLIC CREAM SAUCE (from www.chow.com)
2 Tbsp unsalted butter (1/4 stick)
1/2 medium yellow onion, small dice
1/4 cup plus 2 Tbsp minced green garlic (white and light green parts only)
Kosher salt and freshly ground black pepper, to taste
1 1/2 cups heavy cream
1 lb angel hair pasta
1 lb asparagus (about 1 bunch), woody ends removed and thinly sliced on the bias
12 oz sugar snap peas, strings removed and thinly sliced on the bias (about 3 1/2 cups)
Bring a large pot of heavily salted water to a boil over high heat. Melt the butter in a small saucepan over medium heat until foaming. Add the onion and 1/4 cup of the garlic. Season with salt and pepper and cook, stirring occasionally, until the onion is tender but not browned, about 5 minutes. Add the cream and bring to a boil. Immediately reduce the heat to low and simmer until the onion is completely tender and the flavors have infused the cream, about 5 minutes. Taste and season with more salt and pepper as needed. Remove the sauce from the heat and set aside. Add the pasta and vegetables to the boiling water. Boil, stirring occasionally, until the vegetables are tender and the pasta is cooked all the way through, about 4-5 minutes. Reserve 3/4 cup of the pasta water. Drain the pasta and vegetables and return them to the pot. Add the reserved cream sauce, remaining 2 tablespoons garlic, and 1/2 cup of the pasta water. Toss to coat the pasta and vegetables, adding more pasta water by the tablespoonful as needed to reach the desired consistency. Taste and season with more salt and pepper as needed; serve immediately or add some Brinery Hot Sauce for an added zing!
CARROT SOUP WITH NORTH AFRICAN SPICES (from Fields of Greens) Makes 9-10 cups
5 cups light vegetable stock
10 thin coins of ginger
1 Tbsp light olive oil
1 medium size yellow onion, thinly sliced, about 1 ½ cups
2 garlic cloves, finely chopped (or 2 -4 green garlic)
1 1/2 tsp cumin seed, toasted and ground
1 tsp coriander seed, toasted and ground
2 tsp grated fresh ginger
Cayenne pepper, to taste
2 lbs carrots, thinly sliced, about 1 cup
1 medium size sweet potato, peeled and thinly sliced, about 1 cup
1/2 cup fresh orange juice
1/2 cup creme fraiche
2 Tbsp coarsely chopped cilantro
Make the stock and keep it warm over low heat. Heat the olive oil in a soup pot and add the onion and 1/2 teaspoon salt. Saute over medium heat until it begins to release its juices, about 5 minutes. Add the garlic, cumin, coriander, ginger and a few pinches of cayenne. Cook until the onion is very soft, about 10 minutes, adding a little stock if it sticks to the pan. Add the carrots, the potato or sweet potato, 1 teaspoon salt, and 1 quart stock. Bring to a gentle boil, then reduce the heat, cover and simmer until carrots are very tender, about 15 minutes. Puree the soup in a blender or food processor until smooth, using a little extra stock if needed. Return to the pot, add the orange juice and thin with stock to the desired consistency. Season with salt to taste; for additional heat a pinch or two of cayenne. Garnish each serving with a swirl of creme fraiche and sprinkle with cilantro. This dish may pair nicely with Ginger Deli’s Spinach Rice dish.