Tantre Farm CSA Newsletter
Aug. 21-27, 2016
If needed, please contact Richard Andres & Deb Lentz at 2510 Hayes Rd. Chelsea, MI 48118 e-mail: firstname.lastname@example.org 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 often before the harvest, we may sometimes substitute some vegetables for others. The information provided here is also published each week on our website.
We try to keep the printed newsletter to a 2-page maximum, which means that we won’t list all the share items’ descriptions every week, but refer you to previous newsletters for information on items that have already appeared in your shares.
THIS WEEK’S SHARE
ARUGULA: an aromatic, bright green, salad green with a peppery mustard flavor; rich in iron and vitamins A and C. See Week 1 newsletter for usage and storage information.
BEETS: round, smooth, deep red roots with sweet flavor and no tops this week. See Week 1 usage and storage information.
SWEET CORN (Potawatomi): yellow kernels with excellent sweet flavor. * We don’t treat our corn with pesticides, so you may find some earworms enjoying the corn too; just break off the damaged part and cook the rest of the ear.
-How to use: ears of corn can be steamed in 1-2 inches of water for 6-10 minutes, or drop ears into boiling water (enough to cover) for 4-7 minutes; ears of corn can also be roasted unhusked in the oven or outside grill for about 20 minutes
-How to store: refrigerate with husks on, and use as soon as possible to retain sweetness and flavor.
U-PICK FLOWERS (only available on the farm): A bouquet per household of up to 15 stems will be part of your share, if you are able to come and pick it. This means that if you are splitting a share, each household can pick a bouquet in the u-pick flower garden at the farm. This is a wonderful opportunity to see the farm, and even plan a picnic supper in the backyard at the farm serenaded by the tittering chatter of chickens and ducks! Please call or email ahead only if you plan to pick on other days besides Farm Distribution Days (Wed. and Fri. , when we are here!), so we can make sure someone is around to help you. More information about u-pick flowers in the “Announcements” section.
GARLIC: a bulb of several papery white cloves; believed to help in fighting infections, cancer prevention, and bolstering the immune system. See Week 6 for usage and storage information.
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 receive “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; especially good in omelets, scrambled eggs, mashed potatoes, soups, pasta and vegetable dishes, as well as, sauces.
–Marjoram–a small and oval-shaped leaf, which is light green with a greyish tint. When fresh it is spicy, bitter, and slightly pungent with camphorlike notes, so often added to fish sauces, salads and dressings, tomato-based sauces, grilled lamb and other meats; goes well with vegetables including cabbages, potatoes, eggplant, and beans. It is usually added at the end of cooking to retain its delicate flavor or as a garnish. Traditionally, it was used in tea to cure headaches, head colds, calm nervous disorders, and to clear sinuses.
–Rosemary– With a spicy, pungent, pine flavor, rosemary is one of the most potent herbs available; good in stews, braises, and roasts of vegetables or meat.
–French Sorrel–slightly tart, lemon-flavored green; excellent for salads, soups, and sauces; can be used in omelets, breads, or cooked as a side dish; leaves are shaped like spinach, but paler green in color; refrigerate in plastic bag for up to 3 days.
**Our BASIL has gotten zapped with spotty, Downy Mildew again just like last year, so we have a lot of basil that suddenly overnight doesn’t look so great, so we are not going to take the time to harvest it. On the other hand, if you want it for PESTO, you are welcome to glean the good leaves. We are making pesto with it too, but the basil doesn’t have a great shelf life, so you’ll need to use it up as soon as you can.
KALE: You will receive Red Russian Kale (the stems are purple, and leaves are deep gray-green, purple-veined, flat, non-curled, and tooth-edged.) See Week 1 newsletter for usage and storage information.
ONIONS: You will receive any of the following: Zephyr (purple-red skinned onion with sweet flavor) or Red Zeppelin (medium to large, globe-shaped bulbs with deep red color and will store for six months or more under proper conditions) or Walla Walla (sweet, mild, juicy, yellow-skinned; nice as a “green top” onion; not for storage) or Ailsa Craig Exhibition (a huge, sweet, mild, yellow-skinned, heirloom onion that is well known by British gardeners who grow show-size onions). See Week 8 newsletter for usage and storage information.
SWEET RED PEPPERS: You will receive Red Knight Bell (big, blocky, thick-walled, green-to-red pepper with sweet flesh), Lipstick (sweet, cone or heart-shaped peppers with juicy, thick flesh; delicious in salads and salsas, but also great for roasting), or Carmen (6 inch long, tapered fruit that ripens from green to a deep “carmine” red; sweet taste in salads and when roasted and fully red-ripe).
-How to use: eat raw for best nutrient retention; can be added to soups, stews, omelets, quiches, stir-fries, etc. Excellent roasted.
-How to store: refrigerate in hydrator drawer for 1-2 weeks.
POTATOES: You will receive Mountain Rose (rosy-skinned inside and out, these versatile, all-purpose spuds are deliciously moist, but not waxy textured. Extra nutritious, and high in antioxidants. Excellent baked, mashed or fried) and/or Carola (yellow potato from Germany; smooth, creamy texture that is good for baking or frying). See Week 8 newsletter for usage and storage information.
SUMMER SQUASH or ZUCCHINI: You will receive some variety of Green or Yellow Zucchini (gourmet golden or green zucchini with uniform, cylindrical fruits) or Yellow Crookneck (long, curved neck with a sometimes bumpy, yellow skin; buttery flavor and firm texture). See Week 5 newsletter for usage and storage information.
TOMATOES: You will receive several quarts of any of the following: Red Delight (round, cluster cocktail tomato with firm, deep red, shiny fruits), Verona (similar to Juliet, but with even tastier, somewhat plumper, deep red “cocktail plum” fruits; good in sauces and in salads), Nova (beautiful orangish-yellow grape tomato with excellent sweet flavor; firm and meaty), Geronimo (newer variety but already one of the most widely used beefsteak varieties; fruits are firm, nice red color and good taste), Tiren (early, classic San Marzano shaped tomato with same meaty texture and great flavor for sauce), or Green Zebra (ripe as a green fruit with a yellow blush and darker green stripes; delicious, tangy salad tomato; beautiful sliced into wedges for salads). You will also receive a few large Heirloom tomato varieties. We pick heirloom tomatoes slightly green to prevent splitting and damage, while transporting. Heirlooms are softer and more perishable when ripe, but the flavor of each is very memorable. Best to store upside down at room temperature until completely ripe. Very easy to can, freeze, and dehydrate for tomato flavors all season long!
-How to freeze: Core the big ones and cut smaller if you like, but just wash and pop the smaller tomatoes right into freezer bags.
1. STILL ROOM FOR “KID FARM DAY” REGISTRATIONS– Wed., Aug. 31, from 9 AM until noon. This half-day will be for all kids (room for friends right now!) who are 4 years old and older. Activities will include an edible farm walk, a nature craft to take home, and a “Farm Olympics” using vegetables! Snacks harvested from the farm will be included. Advance registration is required due to limited space. We are asking for a small fee of $5/child. Please register by e-mail to email@example.com with names and ages of children, name of adult attending, phone number, and e-mail address. Anyone interested in helping out, please contact Deb.
2. VACATIONS or OUT OF TOWN: Please remember to contact us at least by Saturday or Sunday (NOT in the middle of the same week of the switch) to make changes in pick up days or locations, especially with Labor Day just around the corner.
3. “CAN I EAT THIS? HOW TO ID AN UNKNOWN” in FORAGING SERIES on Sept. 5 from 6 to 9 PM at Tantre Farm: There are tons of field guides out there to help you identify plants and mushrooms. But they can be confusing and overwhelming, especially for beginners. In this class session, you will learn how to use field guides and keys to identify unknowns. Designed for those with no existing knowledge, this class with local forager, Rachel Mifsud, is also great practice for those with some experience. If you have your own guidebooks, bring them with you. More info at: http://willforageforfood.com/index.php/classes/foraging-101-series/ Cost: $25 per class. You may pay in person or pre-pay online at http://mkt.com/willforageforfood/foraging-chelsea.
4. U-PICK AVAILABLE: Please call ahead if you plan to pick on other days besides Farm Distribution Days (Wed. and Fri.), so we can make sure someone is around to help you. –U-pick Basil –Free! The basil has downy mildew, so it doesn’t look really well, but if you want to u-pick for pesto or preserving, please come and help yourself.
–U-pick Flowers–You may pick 1 bouquet of up to 15 stems per household for “free” in the u-pick flower garden on the farm. Whenever possible if you can donate $1 or $2 that will help to pay for some seed and labor costs. Extra bouquets will cost $4.
–U-pick Tomatoes—many tomato varieties are ready for picking. Members–$0.50/lb. Non members–$0.75/lb.
**Already picked tomatoes – available for $1/lb. We will have some half bushels at the farm and maybe at the market for $20 to 25/box.
5. WEEDING VOLUNTEERS NEEDED!! We still could use the extra hands in getting some major weeding done, especially in the strawberries and herb garden. Please contact us.
6. TANTRE PIGLETS BORN LAST WEEK! We had our first set of 5 piglets born to one of our heritage Berkshire sows on Tuesday night. Then on Friday the 2nd pregnant sow had 6 piglets born. We have 2 more pregnant sows to go! If you know anyone looking for baby pigs, which are half Berkshire and half Mulefoot, just let us know!!
7. PICK UP TIMES & LOCATIONS REMINDERS:
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 1 P.M.
**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”, and many recipe ideas will pop up.
TABBOULI (The World in Your Kitchen)
1/2 c. bulgur
a few lettuce leaves
4 Tbs. chopped fresh parsley, divided
2 Tbs. chopped fresh mint
1 onion, finely sliced
4 tomatoes, chopped
1 cucumber, chopped
4 Tbs. lemon juice
4 Tbs. olive oil
salt & pepper to taste
Soak bulgur 20-30 minutes in cold water to cover. Drain well. Line a salad bowl with lettuce leaves and spoon in bulgur. Mix in 3 tablespoons of the parsley, mint, onion, and tomatoes. Whisk lemon juice with olive oil, salt and pepper; toss with salad. Sprinkle remaining tablespoon of parsley on top. Serves 4-6.
ROASTED RED PEPPER PASTA (from http://thepioneerwoman.com/cooking/2009/03/pasta-with-roasted-red-pepper-sauce-groan)
3 red Bell peppers or red Carmen peppers
2 tablespoons pine nuts (optional)
1/2 medium onion, finely diced
3 cloves garlic, minced
1/2 cup heavy cream
flat-leaf parsley, finely minced
Fresh Parmesan cheese, shaved or grated
1/2 to 1 pound pasta: orecchiette, penne, fusilli, etc.
Roast red peppers; then place in a Ziploc bag to allow to sweat. Peel the charred skins from the peppers; then remove seeds. Set aside. Lightly toast pine nuts in a skillet. Set aside. Puree peppers with pine nuts. Set aside. Cook pasta according to package directions. In a skillet or pot over medium heat, drizzle in olive oil. Add diced onions and garlic and cook until soft. Pour in pepper puree and stir together. Add plenty of salt. Pour in cream and stir to combine. Taste and add more salt, if necessary. Add cooked pasta, and then stir together. Place pasta into a bowl, top with chopped parsley and plenty of shaved Parmesan cheese.Back to top