2015: Week 5, June 21 – 28

Tantre Farm CSA Newsletter
June 21-28, 2015

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.


BOK CHOY (Asian Green): Wed. members will need to wait to receive bok choy until next week, but it should be ready for Fri/Sat members to receive this 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, sautéed 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 2 weeks or wrap in slightly dampened cloth and store in refrigerator.
You may CHOOSE ONE from the following:
Parsley—You may choose “Curly” or “Flat Leaf”, 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
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.
Sage–an herb from an evergreen shrub in the mint family with long, narrow, grayish-green leaves and a musky aroma and spicy taste; vibrant, edible blue flowers with a subtler sage flavor than the leaves; leaves used in making sausages, stews, breads, and teas; enhances meats, vegetables, salads, pickles, and cheese.
Thyme– tiny green leaves used in meat and vegetable dishes and most casseroles, soups, stews, and medicinal teas, which soothe sore throats. The flowers are edible and make nice garnishes.

KALE: Wednesday members will receive Red Russian Kale (the stems are purple, and leaves are deep gray-green, purple-veined, flat, non-curled, and tooth-edged) and Friday/Saturday members will receive Lacinato Kale (dark green, noncurled, blistered leaves, but heavily savoyed).
-How to use: for salads, soups, and light cooking in stir fries
-How to store: keep in plastic bag or damp towel in refrigerator for up to 1 week

LETTUCE MIX/LETTUCE HEADS: Wed. members will receive a bag of dark reds and vibrant greens including Green and Red Oakleaf, Green and Red Romaine, and Redleaf lettuces. Fri/Sat members will receive Lettuce Heads. Your lettuce has been rinsed once, but probably needs more washing with all the rain.
-How to use: raw in salads, sandwiches, or use in soups
-How to store: refrigerate in plastic bag for 3-5 days.

ONIONS (also called “Scallions”): young shoots of Green and 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.
-How to use: the bulb, flowers, and green leaves are edible; can be cooked, grilled, roasted whole as a vegetable; chopped in salads, soups, & other dishes for flavor.
-How to store: refrigerate in damp towel/plastic bag for 5-7 days.

SHELLING or SNOW PEAS: You may receive Shelling Peas (easy to shell with delicious flavor for fresh eating and freezing), or Snow Peas (“flat”, crispy pods used in stir-fries and salads). Chew on the pod to test if they are edible pods or tough-skinned shelling pea.
-How to use: Add shelled peas to soups, stews, sautés, 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.

SPINACH: You will receive a bag of this crisp, dark green leaf– best eaten raw or with minimal cooking to obtain the beneficial chlorophyll, as well as vitamins A & C; delicious flavor when juiced.
– How to use: 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.

STRAWBERRIES: Wed. members will receive 1 pint this week of this member of the rose family; red, conical fruit with tiny white flowers.
-How to use: excellent in pies, smoothies, desserts, salads, etc.
-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.
-How to freeze: Freeze whole strawberries hulled and washed on cookie sheets and put in freezer bags.

SWISS CHARD: close relative of garden beets; very small, multi-colored, large veined, semi-crinkly, dark green leaves; mild flavor; good source of vitamins A, E, & C, as well as iron & calcium.
-How to use: greens can be prepared like spinach or beet greens; good steamed, sautéed, 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: A white salad turnip with round, smooth roots that have a sweet, fruity flavor with a crisp, tender texture. Use the greens as well, sautéed or braised.
– How to use: good in salads and soups, roasted, steamed, sautéed,
– How to store: remove greens from root and store in plastic bag in fridge for up to 3 days; roots can last 1-2 weeks in refrigerator.


1. U-PICK STRAWBERRIES AT THE FARM starting this week: You may come to u-pick this week on Wednesday, Saturday, and Sunday, but email us or call Deb 734-385-6748, so we know you are coming and can show your where to go. $5/qt. for members and $6/qt. for nonmembers. You can pick into our quart baskets to measure them, but to take them home, please bring your own containers or transfer them into donated berry containers at the Distribution Shed.

2. KID FARM HIKE on June 26: Come join us for a guided monthly exploratory walk around Tantre Farm on Friday, June 26, at 2 PM. We’ll use all our senses as we take an approx. 45-60 minute hike with CSA member, Alisse Portnoy, who teaches at the University of Michigan. She and her daughter are in their sixth year of once-a-week day-long visits to the farm. They look forward to sharing some of its treasures and treasure spots with you. Meet at the Main House’s Distribution Shed at 2 pm.

3. 4th of July VACATIONS or OUT OF TOWN: Please remember to contact us at least by Sunday to make changes in pick up days or locations, especially with the 4th of July vacations coming up. Also keep in mind that changes need to be made within the same week (Sun.-Sat.), not into the next week of distribution. All changes can be made yourself on our website under the sign up link and locate Membership Actions on the registration page.

4. WEEDING VOLUNTEERS NEEDED: We have plenty of weeds to pull, especially after this rain. 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!

Ann Arbor Farmers’ Market (Wed.)–7 A.M. to 12 P.M.
MOVE Fitness & Wellness Studio (Wed)—8 AM to 12 PM
Farm (Wed.)–10 A.M. to 7 P.M.
Washtenaw Food Hub (Wed.) –6 P.M. to 8 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.


SPRING GARDEN SOUP (Victory Garden Cookbook)
5-6 radishes
1 lb. turnips
2 Tbs. butter
4-6 green onions, chopped
1 qt. vegetable or chicken broth
turnip greens (optional)
1 cup shelled peas or snow pea pods
salt & freshly ground pepper
chopped fresh herbs (optional)

Wash and slice radishes paper-thin. Blanch them in boiling water 30 seconds; drain, rinse with cold water and drain again; set aside. Dice turnips. Melt butter in 6-qt. saucepan, add turnips and cook slowly, turning often, to wilt them slightly without browning. Add green onions and cook 2-3 minutes. Add broth, bring to simmer and cook until turnips are barely tender, 5-6 minutes. (Turnip greens can also be added to the broth if desired.) Add peas and cook 1-2 minutes. Stir in blanched radish slices; season with salt and pepper to taste. Stir in fresh herbs if desired. Makes 4-6 servings.

ARBORIO RICE, PARMESAN, AND GREEN PEA PANCAKES (from Cooking Light by Marie Simmons, April 2006) Serves 4 with serving size: 2 pancakes
Cooking spray or oil
1/2 cup finely chopped onion
1 cup uncooked Arborio rice or other short-grain rice
2 3/4 cups water
3/4 teaspoon salt
1 cup fresh or frozen green peas
1/2 cup (2 ounces) freshly grated Parmigiano-Reggiano cheese
2 large egg whites
1 large egg
2 teaspoons canola oil
Thinly shaved Parmigiano-Reggiano cheese (optional)

Heat a large saucepan over medium heat. Coat pan with cooking spray. Add onion; cook for 5 minutes or until tender, stirring occasionally. Add rice; cook for 1 minute, stirring constantly. Add water and salt; bring to a boil. Cover, reduce heat to low, and cook for 15 minutes. Stir in peas and grated cheese; cook 2 minutes, stirring constantly. Cover, remove from heat, and let stand 15 minutes. Combine egg whites and egg in a large bowl. Add rice mixture, stirring until blended. Heat oil in a nonstick griddle or large nonstick skillet over medium heat. Spoon 1/2 cup rice mixture per pancake onto hot pan, spreading each to a 4-inch diameter. Cook 6 minutes on each side or until the bottoms are browned. Garnish with shaved cheese, if desired.

FRESH STRAWBERRY DRESSING (from www.eatingwell.com)
1 cup strawberries, rinsed, hulled and sliced
1 tablespoon balsamic vinegar
3/4 teaspoon freshly ground pepper
1/2 teaspoon sugar
1/4 teaspoon salt
2 tablespoons 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. Makes about 3/4 cup. Stored in a covered container for up to 2 days.

1 bunch Hakurei Turnips with greens
1 lb Greens (such as spinach, kale, chard)
2 tsp oil, divide
1/2 cup chopped green onion
1/2 cup water, apple juice or white wine
1/2 tsp salt
1/4 tsp black pepper

Cut the greens from the turnips. Wash and tear all the greens into large pieces and remove the stems. Cut the turnips into bite sized pieces. Heat 1 teaspoon of oil in a sauté pan over medium-high heat. Sauté the turnips and onion stirring or tossing occasionally until they are crispy outside and tender inside. Season with salt and pepper and remove to a warm plate. In the same pan, heat the remaining oil over medium heat. Add the washed and wet greens, and add to pan in batches. Stir and mix as they wilt. Add the wine or other liquid and cook until it is mostly evaporated. Lay the greens on a plate and arrange the warm turnips on top.

GARLICKY BOK CHOY SAUTÉ (Farm-Fresh Recipes by Janet Majure)
3 Tbs. peanut oil
1 tsp. salt
1 1/2 lb. bok choy
4 garlic cloves, chopped
Heat wok or skillet over high for 1 minute. Add the oil and heat. When it is very hot (on verge of smoking), add salt, garlic and bok choy. Stir-fry until bok choy is wilted, about 3 minutes. Serve as a side dish.

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