2017: Week 10, July 30-August 5

Tantre Farm CSA Newsletter
WEEK #10
July 30-Aug. 5, 2017

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.

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.


GOLDEN BEETS: orange skin with rich gold interior; very mild, sweet flavor when cooked; excellent steamed or roasted. You will receive these without tops, so they will be loose in your box. See Week 6 newsletter for usage and storage tips.

BLACKBERRIES: plump, purplish-black fruits that grow on brambles–ours is a thornless variety; largest of all berries, the blackberries are tiny fruits clustered together around a core, which are juicy and have a sweet-sour flavor. See Week 9 newsletter for usage and storage tips.

BROCCOLI: deep emerald green, tiny buds that are clustered on top of stout, edible stems; high in vitamins A, C, calcium, potassium, and iron; known as an anti-cancer vegetable. See Week 4 newsletter for usage and storage tips.

CARROTS (Mokum): a very sweet, slender, “pencil carrot” with no tops this week, and loose in your box. See Week 6 newsletter for usage and storage tips.
CUCUMBERS: long, cylindrical, green-skinned fruit of the gourd family with mild, crisp flesh. Lots of cucumbers this week, so see “Recipes”. See Week 6 newsletter for usage and storage tips.

EGGPLANT: You will receive Nadia (slender, purplish-black, glossy-like, bell-shaped fruit) or Orient Express (dark purple Asian type with long, slender, glossy fruits, which are tender, delicately flavored, and quick cooking).
-How to use: may be salted to remove bitterness from old fruit, but also makes it less watery and more absorbent, and can greatly enhance the taste and texture of your dish; can be baked, boiled, fried, grilled, or can be sliced into rounds for grilling or broiling, and cut into cubes for stews and stir-fries. Lots of recipes and basic cooking tips in the “A to Z cookbook” and on the internet.
-How to store: best fresh, but can be stored at room temperature or in refrigerator drawer for up to 1 week.

FRESH HERBS: We are letting our smaller patches of herbs recuperate for a week, so everyone will receive just basil this week.
*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: 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 2 newsletter for usage and storage tips.

LEEKS: green leaves with white to pale green stems.
Cooking tip: slit from top to bottom and wash thoroughly with root facing up to remove all of the dirt trapped between the leaf layers. See Week 6 newsletter for usage and storage tips.

LETTUCE: You will receive lettuce, which may include Green or Red Leaf or Romaine. See Week 1 newsletter for usage and storage tips.

ONIONS (Cipolline): a traditional Italian onion known for its flat, oval shape and delicately mild, sweet flavor; ranges in size from 1 to 3 in.
-How to use: used for pickling and to season a wide variety of dishes and especially good grilled on a skewer when small.
-How to store: not for long storage; wrap in damp towel or plastic bag in fridge for 2-7 days.

PEACHES (Red Haven): an early, rosy-orange skinned peach with firm, creamy yellow flesh; some peaches may be a little firm, but will continue to ripen after they are picked. Just put in a paper bag or on your counter.
-How to use: great as a fresh snack, or for canning, freezing (just cut in pieces and throw it into a freezer bag), and dehydrating (excellent, concentrated sweet flavor cut into thin slices and dehydrated for several hours).
-How to store: if the fruit is firm and not quite ready, just set them on your kitchen counter in the sun or in a paper bag to ripen more quickly; the less the fruit is touching each other or at least not too many on top of each other, the longer they will last.

POTATOES: You will receive Yukon Gold (yellowish brown skin with yellow dry flesh and pink eyes; long storage and good tasting.
-How to use: perfect baked, boiled, mashed or fried).
-How to store: Keep unwashed in cool, dark place in paper bag.

CHERRY TOMATOES: You may choose from some of the following kinds of cherry tomatoes depending on your distribution site options: Sakura (bright-red, shiny, medium-large cherry tomato with real sweet tomato flavor and firmness without being hard) or Sun Gold Cherry (exceptionally sweet, bright tangerine-orange cherry tomato; less acidic than the red cherry tomato, so slightly less bland in flavor; popular as a garnish, in salads, or as a cooked side dish that can be sautéed with herbs), or Tomatoberry (unique strawberry-shaped, deep red colored fruits with firm, meaty texture and excellent sweet flavor).
-How to use: sauté, bake, broil, or grill; eat raw in salads or add to soups, stews, or sauces
-How to store: keep at room temperature for up to 1 week

WATERMELON: You will receive Little Baby Flower (small, 2-4 lb. round fruit; bright green stripe pattern on shell and dark pink flesh that is sweet and crisp with a high sugar count) or Dark Bell (dark-green skin, bright-red flesh, oblong 5-7 lb. fruit with thin rind, and very sweet flavor).
-How to use: slice, dice and serve as drinks, salads, or salsa.
-How to store: If melon seems not quite ripe, store at room temperature until sweet smell is coming from the soft, stem end; then store in the refrigerator.


1. TAPENADE COOKING CLASS for Aug. 2 from 6 to 8 PM: CSA member, Noemi Barabas, will be demonstrating how to use up every last bit of your share. We will 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, but are very nutritious! Please register with your NAME, EMAIL ADDRESS, and PHONE NUMBER. $5 fee for materials.

2. KID FARM HIKE on Aug. 4 at 3 PM: Come join us for a guided monthly exploratory walk around Tantre Farm on Friday, the 4th. Each month various community members will share their expertise in a guided tour. We’ll use all our senses as we take an approx. 45-60 minute hike around the farm for kids and adults. We will meet at 3 PM behind the Main House at the picnic tables.

3. KID FARM DAY will be on Wed., Aug. 23, from 9 AM until noon. This half-day will be for all kids who are 4 years old and older. Activities will include an edible farm walk, a nature craft to take home, and a fun movement activity! Snacks harvested from the farm will be included. Advance registration is required due to limited space. We may provide t-shirts, so are asking for a small fee of around $10/child, but will finalize this as the date gets closer. Please register by e-mail to info@tantrefarm.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.

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. Deb is going out of town for Thurs – Sun, so this needs to be arranged with Richard at 734-385-6540, if picking on other days besides Wed. or Fri.
-Blackberries–$4/pint for members and $5/pint nonmembers.
-Peaches–$2/lb but small amounts and no more than a half bushel.

5. WEEDING VOLUNTEERS NEEDED in the HERB GARDEN, FLOWER GARDEN, & KID GARDEN: If you are interested in helping out, please contact us any day of the week or evenings until dark. Thanks so much to all those, who have helped out so far!

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.
Pure Pastures (Wed.) –9 A.M. To 7 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.


BLACKBERRY PIE (WITH STEVIA) RECIPE (from www.livestrong.com)
1/4 Tbsp cinnamon
1 cup blueberries
6 Tbsp water
3 cups frozen or fresh blackberries (20 oz)
3 Tbsp sugar
3 Tbsp tapioca starch
1/3 cup stevia
2 1/4 cups plain flour
12 Tbsp frozen butter (unsalted)

Mix fruit, sugars, tapioca starch, and cinnamon in a bowl. Set aside. Mix butter and flour with hands until thoroughly blended. Slowly add water one tablespoon at a time until flour no longer crumbles. Mix in water by turning and not pounding dough. Separate dough into two parts. Roll each half between two pieces of wax paper until it is large enough to fill your pie pan. Place one piece into pie pan snugly. Add berries. Place second on top folding edges to close pie. Place pie pan on cookie sheet to catch spills while baking. Poke holes into top and bake for 1 hour at 350 degrees.

WATERMELON LEMONADE WITH BERRIES (from Rolling Prairie Cookbook by Nancy O’Connor) Serves 2
2 cups seeded, cold watermelon chunks
1/2 cup frozen raspberries or strawberries or blackberries
1/2 cup chilled lemonade
1-2 Tbsp sugar or honey (to taste)
8-10 ice cubes
Place all ingredients in a blender until well-blended. Pour into large, frosty mugs.

ROAST CHERRY TOMATO SPAGHETTI (from Organic Cookbook by Renee Elliott and Eric Treuille) Serves 4
1 lb cherry tomatoes (or 8 tomatoes cut into chunks)
1 garlic clove, crushed
1/4 tsp red pepper flakes
1/4 cup extra virgin olive oil
1 Tbsp balsamic vinegar
Salt and black pepper, to taste
1 lb spaghetti
1 handful fresh basil leaves, optional

Preheat the oven to 400 degrees. In a roasting pan, combine the cherry tomatoes, garlic, red pepper flakes, oil and vinegar. Sprinkle with salt and pepper. Toss well to coat. Roast until soft and wilted, about 20 minutes. Cook the pasta in large pot of boiling, salted water until firm to the bite. Drain well and return pasta to the warm pot with the roast tomato sauce and basil, if using. Toss well to coat. Serve hot on warmed plates.

BAKED CUCUMBERS IN BASIL CREAM (from Farmer John’s Cookbook) Serves 4-6
1 1/2 Tbsp red wine vinegar
1 tsp salt
1/4 tsp sugar
4-5 cucumbers, peeled, halved lengthwise, with 1-inch slices
2 Tbsp unsalted butter, melted
1 scallion or 1 medium onion, finely chopped
1 cup heavy cream
3 Tbsp chopped fresh basil leaves
Salt and freshly ground black pepper, to taste

Preheat the oven to 375 degrees. Mix the vinegar, salt, and sugar in bowl. Add the cucumber slices and toss to combine. Set aside to marinate for 30 minutes. Drain the cucumber slices in a colander, then pat them dry with a clean dish towel. Put cucumber slices in a shallow baking dish. Pour the melted butter over them and add the scallion; toss to combine. Bake the cucumbers, stirring occasionally, until tender, about 45 minutes. Meanwhile, heat the cream in a small pot until it comes to a light boil. Continue to cook the cream, stirring frequently, until it is reduced to 1/2 cup, about 20 minutes. Stir in the basil and turn off the heat; let mixture steep for 2 minutes. Pour the basil cream over the cooked cucumber slices. Season with salt and pepper to taste.

Back to top