2016: Week 4, June 19 – 25

Tantre Farm CSA Newsletter
June 19-25, 2016

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. **Also, if you’re having trouble identifying any unfamiliar produce, please look for “Veggie ID” with additional information on our website under CSA INFO or under RECIPES.


SWISS CHARD: close relative of garden beets; 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, and stalks like asparagus; 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.

GARLIC SCAPES: the flower top of a garlic plant has a slender green stem with a slight bulge at the bottom (resemble chives, except for the bulge and often curled); tender and milder in flavor than mature garlic, but can be substituted for garlic cloves in recipes.
-How to use: mild garlic flavor, so delicious chopped in salads, roasted, and sautéed.
-How to store: put in refrigerator in plastic bag for up to 2 weeks.

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 bunch (NOT one bunch of each) from the following 5 options:
**Italian Flat-leaf Parsley—flat, glossy, dark green leaves have 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.
**Black-stemmed Peppermint–forest green leaves with deep purple veins and stems, purple flowers; leaves are good as a hot or iced tea; adds a delicious flavor when minced and added to cooked peas, carrots, potatoes, salads, and fresh strawberries.
**Rosemary—pine needle-like leaves used with potatoes, bread doughs, risottos, mixed vegetables, and meat dishes, as well as in sweet dishes such as lemonade, creams, custards, and syrups; very strongly flavored, so use sparingly, considered a memory stimulant and used for headaches, indigestion, and depression.
**French Sorrel–slightly tart, lemon-flavored green shaped like spinach, but paler green in color; excellent for salads, soups, sauces, omelets; high in vitamin A and contains some calcium, phosphorous, potassium, magnesium, and vitamin C; refrigerate in plastic bag for up to 3 days.
**Thyme– tiny green leaves used in meat and vegetable dishes and most casseroles, soups, stews, and medicinal teas.

KALE: You 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: You will receive 2 heads of lettuce, which may include Green Leaf, Red Leaf or Romaine.
-How to use: raw in salads, sandwiches, or use in soups
-How to store: refrigerate in plastic bag for 3-5 days.

MUSHROOMS (Shiitake): flower-like cracking pattern on brown cap; edible mushroom native to East Asia; good in sandwiches and cooked—see below; many medicinal qualities too; grown on logs.
If you don’t care for mushrooms, then leave them for someone else or gift them to a friend!
-How to use: brush off dirt to clean or wipe with damp cloth, do not wash or submerge in water; good grilled, sautéed, steamed, in soups, and in sandwiches
-How to store: place in paper bag or wax bag and keep in refrigerator for up to 5 to 7 days.

GREEN ONIONS (baby red onions): young shoots of red bulb 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 2-5 days.

SHELLING or SNAP PEAS: You will receive Shelling Peas (easy to shell with delicious flavor for fresh eating and freezing) or Sugar Snap Peas (flat-round pod of edible-pod pea; often lighter green than the shelling pea pod)). You may need to chew on the pod to test if they are edible pods or the tough-skinned shelling pea, which is a much more fibrous pod.
-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.

POTATOES (Carola): yellow potato from Germany; smooth, creamy texture that is good for baking or frying. These potatoes have been carefully stored in our root cellar since last fall.
-How to use: good roasted, mashed, or in salads
-How to store: Keep unwashed in cool, dark place in paper bag.

SAUERKRAUT: For most of you this will be the second of 2 jars of The Brinery’s “Sauerkraut”, made exclusively with Tantre cabbage and juniper berries. If you picked up at Community High School last week though, you did not receive yours due to busy, forgetful farmers. We decided not to bring 2 jars this week for Community High members, since some of you alternate weeks with a share partner, but rather this week your share will receive your first jar and next week your share will receive your second jar. If you still miss your jar, since you are changing pick up sites next week, just let us know, and we will try to work something out. Remember this only applies to the Community High members. For more information about the Brinery, please visit www.thebrinery.com. These krauts are raw and unpasteurized, so be sure to refrigerate, since they are not “canned”.
– How to use: use as a condiment with any dish, especially meat dishes, salads, roasted veggies, or sandwiches.
– How to store: refrigerate up to 3 months or longer depending on how you like the flavor, since it will get stronger with more age.

SPINACH: You will receive a bag of this crisp, dark green leaf; 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: What a deliciously productive strawberry season! Believe it or not, each share will receive 1 last quart of this red, conical fruit in your share.
-How to use: excellent raw, juicing, jam, pie, sorbet, in desserts
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: This is so easy to do for fresh berries! Freeze whole strawberries hulled and washed on cookie sheets and when frozen put in freezer bags.

WHITE HAKUREI TURNIPS and GREENS: A white salad turnip with round, smooth roots that have a sweet, fruity flavor with a crisp, tender texture. Both roots (good source of Vitamin C, potassium, and calcium; good in salads and soups) and greens (slightly sweet and can be boiled, steamed, sautéed, stir-fried, and since hairless, are good in salads; excellent source of vitamins A & C and good source of riboflavin, calcium and iron) are edible!
-How to use: good in salads and soups, roasted, steamed, sautéed,
-How to store: remove greens from turnip root and store separately in plastic bag in refrigerator for up to 3 days; roots can last up to 1-2 weeks in refrigerator.


1. STRAWBERRY U-PICK in ANN ARBOR is slowing down: The strawberries are still trickling in, but this may be the last week of pretty good picking. Strawberries are $4/level quart for “u-pick” and $5 for “already picked”. There are no free quarts this week for CSA members. The Strawberry Patch is still open every day from 9 to 6 PM at least until Sunday, but call if you want to be sure. Please keep in mind this is NOT at Tantre Farm. Our large strawberry field is about a half mile north of the Washtenaw Food Hub (4175 Whitmore Lake Rd.) on the west side of the road.

2. Please RSVP for PLANT WALK on June 24 at 7 PM: Take a walk on Tantre Farm with local forager, Rachel Mifsud, and talk about the plants in the lawn and herb gardens. We will identify and discuss 15 plants. Roughly half of these will be culinary and medicinal herbs that are grown on the farm. The other half will be edible or medicinal “weeds” found in the lawn and garden. Participants are encouraged to bring their own notepad and camera (or smart phone) to take notes. The walk will last 1 to 1.5 hours. This is FREE for CSA members. Nonmembers pay $15. If you are planning on coming, please let us know, so we can plan accordingly.

3. PAYMENTS DUE: If you still owe money, it will be reflected on the check-in sheet, when you pick up your box. If you believe there has been some mistake, or have any questions, please call or e-mail us. Please finalize payments due within the month of June, unless alternate arrangements are made.

4. 4TH OF JULY VACATIONS or OUT OF TOWN: Please remember to contact us at least by Saturday 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.

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.

by Richard and Deb

The Solstice is upon us. The warm, summer breeze blows the persimmon leaves. The sunlight dapples the grass around the farm picnic area—a nice place to rest for the noon meal after the hours in the morning heat. A good load of sweet, delicious strawberries keep ripening for these last couple of weeks with this warm season. The hot sun has also encouraged some of the summer crops to grow really well so far, such as tomatoes, eggplant, watermelon, summer squash, cucumber, lettuce, and kale. The sour cherries have just started to ripen in the hedge rows along with the mulberries. The birds and chipmunks have enjoyed this foraging of fruit as we have enjoyed the optimal foraging of last year’s strawberry field. The lettuce is abundant and should be for the next month. The coiling garlic scapes have all been pulled and now we are waiting for the garlic bulbs to mature, so we can harvest and dry them. Every day affords moments of aesthetic beauty on the land: The amber light of the mornings and evenings. The tree frog singing. The house wren chirping in the barn. The swallows swooping back and forth catching flies. The robin bouncing from branch to branch nibbling mulberries. It is important to enjoy this moment and not take it for granted—these ordinary things.


VEGETARIAN BEAN, SWISS CHARD AND LEMON SOUP (from Polwig.com food blog) Serving Size: 6
2 cans of Cannellini Beans (white kidney beans, 15.5 oz)
4 cups vegetable stock or water
1 tablespoon olive oil
2 carrots
2 celery stalks
1 onion (or 1 bunch of green onions)
1 lb. potatoes
1 red pepper
1 lemon
1 bunch fresh thyme
1 bunch Swiss chard (other greens can be substituted or added)
1 tablespoon cumin
Dice the onion and celery (you can also add the leafy ends) Clean the carrots, or scrape them and then cube. On medium heat saute onions, celery and carrots with 1 tbs olive oil.When they are cooking, dice the peppers add to the pot and cook while you roughly chop the chard and cut potatoes into edible slices or cubes. When onions have become translucent and peppers a little softer add chard and potatoes. Top with drained cannellini beans, 1 squeezed lemon (squeeze juice, and then quarter the lemon and cook with the soup) and a bunch of thyme. Add vegetable stock and cumin. Bring to boil and simmer until the potatoes are soft. Discard the lemons and serve warm.

**Notes: This is the perfect soup to empty your vegetable bin, so if you have anything in your fridge that should be used throw it in. This soup also freezes really well, so if you make a bigger batch you can have it as a pick me up for up to 3 months.

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