Tantre Farm CSA Newsletter
July 3-9, 2016
If needed, please contact Richard Andres & Deb Lentz at 2510 Hayes Rd. Chelsea, MI 48118 e-mail: email@example.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.
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.
BROCCOLI or CABBAGE: You will receive Green Broccoli (deep emerald green, tiny buds that are clustered on top of stout, edible stems; known as an anti-cancer vegetable) or Green Cabbage (a sweet green cabbage; considered a beneficial digestive aid and intestinal cleanser). See Week 5 newsletter for usage and storage information for Broccoli and store Cabbage the same.
CARROTS (Mokum): a very sweet, slender, “pencil carrot” with edible green leaves. Greens are delicious in soups and also salads.
See Week 5 newsletter for usage and storage information.
CUCUMBERS: long, cylindrical, green-skinned fruit of the gourd family with mild, crisp flesh. The thin skin doesn’t typically need peeling, unless waxed for longer shelf life in stores. Some thinner skinned fruits seem to have attracted some insect damage, but just cut off the outer skin and enjoy the inner, juicy parts. See Week 5 newsletter for usage and storage information.
FAVA BEANS: also called faba bean, horse bean, or broad bean; the pod is inedible raw and looks like a large bean pod; the bean seed resembles a lima bean with a tart, pungent flavor; fresh fava beans should be shelled from pod if skin seems tough, but bean seed can be eaten raw. The pod, when cooked, is edible. See recipes below.
-To skin fava beans: Blanch for 1 minute, then drain and cool. With your thumbnail, pull open the sprout end and squeeze the bean out of its skin. This link shows 5 ways to prepare favas: http://www.thekitchn.com/5-fantastic-ways-to-cook-fava-beans-190674
-How to use: Stew skinned beans in a little butter, oil or cream seasoned with savory, thyme or sage. Sauté with other vegetables and toss with pasta. Good in soups. Lots of recipes on the Internet!
-How to store: Store fresh, unshelled beans in the refrigerator up to a week; once shelled, blanched and skinned, favas can be frozen in plastic containers for longer storage; shelled beans are best used within a few days. See “Beans” for recipes in the A to Z Cookbook, if you have it, and also this newsletter. Delicious!
FRESH GARLIC: a bulb of several papery white cloves; believed to help in fighting infections, cancer prevention, bolstering the immune system, lowering blood pressure and preventing heart disease, used as an expectorant or decongestant, and at least some people believe that it can ward off vampires and insects.
-Cooking tips: To mellow garlic’s strong flavors opt for longer cooking; to enjoy its more pungent flavors and increased medicinal benefit, use it raw or with minimal cooking.
-How to use: minced raw in salad dressings, sautéed and added to stir-fries, meats, vegetables; make garlic butter with 1/2 cup of softened butter mashed with four minced cloves of garlic; try roasting garlic by cutting off tops of garlic bulb, so cloves are exposed, brush with olive oil and bake for 1 hour at 350 degrees, squeeze garlic out of skins and spread on a good, crusty bread.
-How to store: fresh garlic can be stored in an open, breathable basket in a cool, dark place for many months; if cloves begin to get soft or moldy, break off bad clove and chop up others and pack into small jar filled with olive oil; then refrigerate (great gift idea!).
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 4 herbs:
–Curly Parsley—curly, dark green leaves, often used as a garnish, but can be used the same as flat-leaf parsley; good in egg dishes, mashed potatoes, soups, sauces, pasta and vegetable dishes.
–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.
–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.
–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.
*Genovese Basil—ALL SHARES will receive basil this week, an herb with sweet, spicy, shiny, green leaves. We supply it with root attached, so it will last up to a week or 2 when stored in a jar, vase, or glass of water on your counter or table top. Do NOT refrigerate!
KALE (Lacinato): dark green, noncurled, blistered leaves, but heavily savoyed. See Week 1 newsletter for usage and storage information.
LETTUCE: You will receive 2 heads of lettuce, which may include Green Leaf, Red Leaf or Romaine. See Week 1 newsletter for usage and storage information.
GREEN ONIONS (also called “Scallions”): young shoots of red or white 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. See Week 3 newsletter for usage and storage information.
GOLDEN SWEET PEAS: buttery, yellow edible pods that are tender and sweet; beautiful yellow contrast with green or purple snap or snow peas in a salad or stir fry.
-How to use: can be eaten raw in salads, great stir-fried. steamed, and used any way a green snap or snow pea is prepared.
-How to store: Refrigerate in plastic bag for 4-5 days. If kept too long, their sweet flavor and crisp texture diminishes.
POTATOES: You will receive a mix of Dakota Red (red potato with white flesh that is good for baking, boiling, or frying) and 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). These potatoes are some of the last, which have been stored in our root cellar since last fall. You may have to sort those that are not holding up as well. You can always choose not to take any. Our new potatoes are still sizing up, and we are waiting until we have enough for all the shares, so they will be just around the corner. See Week 1 newsletter for usage and storage information.
RADISHES (Pink Beauty): pink-colored root with mild, spicy flavor.
-How to use: raw, roasted, used in soups, sliced in salads, sandwiches, or stir-fries, grated in slaws; Radish greens (excellent source of vitamins A, C, and the B’s) delicious in soups or stir-fries.
-How to store: refrigerate in plastic bag/damp towel for 1-2 weeks.
**SAUERKRAUT: If you still haven’t received your 2 jars of sauerkraut from Weeks 3 and 4, please let us know. We have them at the farm in boxes. We will try to get your jar to you at your Distribution Site with your name on it, if you contact us ahead of time and let us know which site to bring it and on what date.
SPICY GREENS MIX: a blend of arugula, Kyona/Mizuna, and red and green mustards. See Week 1 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.
1. INTRO TO PLANTS class in FORAGING SERIES on July 11 from 6 to 8 pm: You can easily tell the difference between a cat and a dog, so why is it so difficult to distinguish between 2 species of plant? The answer is, it’s not! You were taught how to look at mammal characteristics (nose, eyes, ears, fur) when you were a toddler, so you can easily see the differences between a cat and a dog. But most people never learn to look at plants in the same way. This class session will be dedicated to learning the major distinguishing characteristics of plants. 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
2. TAPENADE COOKING CLASS July 14 from 6 to 8 PM at Tantre Farm: CSA member, Noemi Barabas, will be demonstrating how to use up every last bit of your share. We may be making tapenade spreads for bread, soups, and rice/pasta, so that you can try many ways to use up items that you might not normally think are usable! Please register with your NAME, EMAIL ADDRESS, and PHONE NUMBER. $5 fee for materials.
3. SUMMER WORK PARTY/OPEN HOUSE Sunday, July 17 between 1-4 p.m. This day often tends to be hot and sunny. However, we’ll have lots of water play for the kids and shade-related activities for the adults, such as cleaning garlic. For those more adventurer-gardener types, we will be weeding the herb and flower garden and other patches in the fields, and maybe even some harvesting! Members are encouraged to bring family and friends to Tantré Farm to see the farm decked out in its summer finery, for wagon ride farm tours, and for getting to know fellow community members. This is a completely voluntary event, so you can also come just for the fun, such as listening to live music, picking a pint of raspberries, which would go nicely with our plans to make fresh, hand-cranked, home-made ice cream! As usual a potluck is included, so please feel free to bring a snack or refreshment. Also, if anyone wants to help “set up” at 11 or 11:30 AM or bring a musical instrument, please let us know. We look forward to showing you the farm! More details to come!
4. WEEDING VOLUNTEERS NEEDED in the Mint Bed: If any of you have extra time to help weed, we have some crazy weeds that are really trying to take over our peppermint bed along with some other areas of the farm. If you could help for even 15 minutes or an hour, we could really use the extra help. Please contact us any day of the week or evenings until dark. The weeds are sure enjoying this summer despite no rain!
5. PICK UP TIMES & LOCATIONS REMINDER:
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.
FLATBREAD WITH FAVA BEANS, CUCUMBERS, AND BURRATA (from http://www.bonappetit.com/recipe/flatbread-with-fava-beans-cucumbers-and-burrata) Serves 4.
1 cups shelled fava beans–from about 1 lb. pods
1 tablespoons fresh lemon juice
1 tablespoons olive oil, plus more for grill
Freshly ground black pepper
1 cucumbers, thinly sliced
1 tablespoons unseasoned rice vinegar
1/2 Garlic-Herb Naan or 1 pound store-bought pizza dough, room temperature, halved
1 8-ounce balls burrata or fresh mozzarella, drained
Basil leaves (for serving)
1/2 teaspoon toasted sesame seeds
Flaky sea salt
Cook fava beans in a medium saucepan of boiling salted water until tender, about 4 minutes. Transfer to a bowl of ice water. Drain and peel skins off beans. Combine lemon juice, olive oil, and half of fava beans in a medium bowl and lightly mash with a fork. Stir in remaining whole fava beans; season with kosher salt and pepper. Combine cucumbers and vinegar in a medium bowl; season with kosher salt. Let sit until slightly softened, 10–12 minutes. Prepare a grill for medium-high, indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off); lightly oil grate. Working with 1 piece of dough at a time, gently stretch to about a 10×8″ oval. Grill over direct heat, turning and rotating as needed, until bread is stiff and both sides are lightly charred, about 3 minutes total. Move to indirect heat to keep warm while you grill the remaining piece of dough. Transfer flatbreads to a work surface. Tear burrata into pieces and divide between flatbreads; top with fava bean mixture, cucumbers,and basil. Sprinkle with sesame seeds, sea salt, and pepper. VARIATION: use 1/2 cup sugar snap peas cut into bite- size pieces and 1/2 cup favas or use peas as a substitute)