2017: Week 12, August 13-19

Tantre Farm CSA Newsletter
WEEK #12
Aug. 13-19, 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.


GENOVESE BASIL: Everyone 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!

BROCCOLI: deep emerald green, florets; high in vitamins A, C, calcium, potassium, and iron; known as an anti-cancer vegetable. See Week 5 newsletter for usage and storage tips.

GREEN CABBAGE: a large, sweet, green cabbage; considered a beneficial digestive aid and intestinal cleanser; cabbage has a good amount of vitamins A and C, calcium, potassium, and magnesium. See Week 5 newsletter for usage and storage tips.

SWEET CORN (Vision): exceptionally tender, super sweet, yellow ears; great for fresh eating and freezing;

CUCUMBERS: long, cylindrical, green-skinned fruit of the gourd family with mild, crisp flesh. See Week 6 newsletter for usage and storage tips.

GARLIC: a bulb of several papery white cloves; believed to help in fighting infections, cancer prevention, and bolstering the immune system. See Week 5 newsletter for usage and storage tips.

KALE (Rainbow Lacinato): unique “purple dino” kale has deeply curled leaves in dusky-green with bright purple stems and veins. 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: You will receive Mars Red (purple-red skinned onion with sweet flavor) or Ailsa Craig (a huge, sweet, mild, yellow-skinned, heirloom onion that is well known by British gardeners who grow show-size onions). See Week 10 newsletter for usage and storage tips.

PARSLEY: Everyone will receive Curly Parsley (curly, dark green leaves, often used as a garnish, but can be used the same as flat-leaf parsley) or Flat-leaf Parsley (flat, glossy, dark green leaves have a strong parsley/celery flavor for use dried or fresh). Parsley is 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.

PEARS: You will receive Red Clapp’s Pears (one of the first fresh-eating pears on the market; very red fruit; medium to large size, sweet, fine-grained with very white flesh and excellent flavor similar to a Bartlett, but more firm; ripening can occur either at room temperature or in the refrigerator) or Bartlett (bell-shaped fruit with smooth, green skin and sometimes blushed with red) or Anjou (wide, globular-based shape; pale green skin with creamy white, sweet flesh, and slightly gritty texture).
-How to use: can be eaten raw, sliced in salads, hot cereals, yogurts, stuffings, sauces, or butters; can be prepared by juicing, baking, poaching or sauteing; coat slices with lemon juice to keep from darkening.
-How to store: ripening can occur either at room temperature or in the refrigerator; remove from refrigerator several days before eating.

POTATOES: You will receive Yukon Gold (yellowish brown skin with yellow dry flesh and pink eyes; long storage and good tasting. See Week 10 newsletter for usage and storage tips.

TOMATOES: You will receive some of any of the following: 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), San Marzano (early, large classic Italian roma tomato; delicious, balanced acidic flavor and meaty flesh makes for good sauce and paste) 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 Mountain Magic (bright red, round tomatoes with very sweet flavor; excellent in salads), or Sakura (early, delicious, bright red medium-sized cherry tomato with sweet flavor). See Week 9 newsletter for usage and storage tips.

ZUCCHINI: You will receive some variety of Green or Yellow Zucchini (gourmet golden or green zucchini with uniform, cylindrical fruits) See Week 5 newsletter for usage and storage tips.


1. ALINA’s COOKING CLASS on Thurs. Aug. 24 from 6 to 8:30 PM: We are offering another cooking class with CSA members, Alina and Michael Makin, called “Eastern European Seaside Dinner” to show other ways to use up produce from your share box and make a healthy and tasty meal to share. More details to come. Please register by email with your NAME, EMAIL ADDRESS, and PHONE NUMBER. $5 fee for materials and other ingredients.

2. STILL ROOM FOR KID FARM DAY on Wed., Aug. 23, from 9 AM until 12 PM. 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. It looks like the t-shirts will arrive on time, so we are asking for a small fee of $10/child. 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.

3. U-PICK BLACKBERRIES 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 $4/pint for members and $5/pint nonmembers.

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.


8-10 cups assorted salad greens
For the vinaigrette:
1 bunch parsley
2 garlic cloves
2 Tbsp stone ground mustard
2 Tbsp tamari or shoyu
1/4 tsp freshly ground pepper, or to taste
1/2 cup extra-virgin olive oil

Rinse the salad greens, tear them into bite-size pieces and set aside. Chop the parsley and mince or press the garlic and place in a large salad bowl. Mix in the mustard, tamari, pepper and oil. Add the greens to the bowl just before serving. Toss gently from the bottom to coat evenly with the dressing. Serve immediately.

POTATO, GARLIC AND PARSLEY SOUP (from The Organic Cookbook by Renee J. Elliot and Eric Treuille) Serves 4
2 Tbsp extra virgin olive oil or butter
1 1/2 lbs potatoes, quartered and finely sliced
1 onion, finely chopped
8 garlic cloves, finely sliced
2 handfuls fresh parsley, chopped
6 cups chicken or vegetable stock
1/2 cup milk or heavy cream, optional
Salt and black pepper, to taste

Heat the oil or butter in a heavy-based pot. Add the potato slices, onion and garlic. Cook, stirring occasionally, over medium heat until the onions are softened, 10 minutes. Add half the chopped parsley and the stock. Bring to a boil. Adjust the heat, partially cover and simmer gently until the potatoes are tender, 30 minutes. Add the remaining parsley. For a creamy soup, leave to cool slightly and puree until smooth with a hand blender or a food processor. Alternatively, leave the soup chunky. Stir in the milk or cream, if using. Thin with water as needed. Add salt and pepper to taste. Ladle into warm bowls and serve hot.

FRESH APPLE OR PEAR CAKE (from www.cooks.com)
3 cups flour

1/2 tsp salt

1/2 tsp soda

2 apples (or pears)

3 eggs

2 cups sugar

1 1/4 cups oil

1 tsp vanilla

1 cup nuts

Combine dry ingredients. Add chopped nuts. Add apples (or pears), peeled and finely chopped. Add eggs, sugar, oil and vanilla. Fold well. Bake in tube pan at 350 degrees for 1 hour.

BASIL GRAIN SALAD (from Lorna Sass’ Complete Vegetarian Kitchen) Serves 4-6
3 cups cooked grains
1 lb small zucchini, halved and cut into 1/4-inch slices
2 cups cooked corn kernels
3/4 cup tightly packed minced fresh basil
1/4 cup thinly sliced scallion greens or onions
1/4 cup olive oil
3 Tbsp freshly squeezed lemon juice or balsamic vinegar (approximately)
1 tsp Dijon mustard
1/2 tsp sea salt, or to taste

Place the cooked grains in a large serving bowl. Add zucchini, corn, basil, and scallion greens and toss. In a food processor or jar, prepare the dressing by combining the remaining ingredients. Pour the dressing over the grain mixture and toss well. Taste and add more lemon juice and salt, if needed.
Variation: Substitute fresh dill or coriander for the basil.

ZUCCHINI CUCUMBER SOUP (from Gourmet Magazine, August 2006)
1 lb zucchini or summer squash variety, chopped
3/4 lb seedless cucumber (about 2 cups) or scoop seeds out
1/3 cup chopped sweet onion
1/4 cup white wine vinegar
1/4 cups water
1 tsp chopped fresh hot green chile
1 1/8 tsp salt
1 tsp ground coriander
1/2 cup (4 oz) creme fraiche or plain yogurt
Garnish with fresh cilantro or parsley, chopped

Puree zucchini, cucumber, onion, vinegar, water, chile, 1 teaspoon salt and 1/2 teaspoon coriander in a blender until very smooth. Whisk remaining 1/8 teaspoon salt and 1/2 teaspoon coriander into creme fraiche or yogurt. Serve topped with dollops of creme fraiche or yogurt and cilantro or parsley.

ZUCCHINI AND TOMATOES WITH PASTA (from Farm-Fresh Recipes by Janet Majure) Serves 4
16 oz medium-sized pasta
6 Tbsp olive oil
2 garlic cloves, crushed
1-2 medium zucchinis, halved lengthwise, 1/4-inch slices
2 fresh tomatoes, diced
1/2 tsp crushed red pepper flakes
1/4 cup chopped fresh basil
1 (6 oz) can sliced black olives
Salt and pepper, to taste

Cook pasta, drain and keep hot. Meanwhile, heat oil in skillet over medium heat. Saute garlic and zucchini until tender, about 3-5 minutes. Add tomatoes, pepper flakes, basil, and olives; season with salt and pepper. Simmer 10 minutes. Toss with hot pasta.

Back to top