2017: Week 14, August 27 – September 2

Tantre Farm CSA Newsletter
WEEK #14
Aug. 27-Sept. 2, 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: 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!

SWEET CORN (Vision): exceptionally tender, super sweet, yellow ears; great for fresh eating and freezing. See Week 11 newsletter for usage and storage tips.
CUCUMBERS or ZUCCHINI: You will receive Olympian (considered a slicing cucumber with dark green, straight 8-9 in. fruit; crisp with fresh flavor. See Week 6 newsletter for usage and storage information for cucumbers) or Zucchini (gourmet golden or green zucchini with uniform, cylindrical fruits and some with stripes. See Week 5 newsletter for usage and storage information for zucchinis).

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.

FRESH HERBS: There are about 150 different species of aromatic annual and perennial basils. This week members may choose 1 bunch ONLY from 4 varieties of Specialty Basil below. Each variety has unique flavors and colors to accent any meal. THE FLOWERS ARE EDIBLE and a wonderful garnish for drinks, salads, soups, pasta, and dessert, so be sure to jazz up any meal with a little creative flair:
*Aromatto Basil – sturdy purple stems, dark purple flowers, with purple-green bicolor foliage; scent is similar to Cinnamon Basil with a sweeter flavor than Genovese Basil; use with pasta, pesto, meats, salads, veggies, fruit desserts.
*Cinnamon Basil – small thin serrated green leaves with contrasting purple stems and purple-spiked flowers; savory element to raw dishes, soups, hot drinks, infused oils, and especially suited to fruit dishes. Excellent informational link for cinnamon basil: http://flipsidehip.com/cinnamon-basil-a-must-have-medicinal-herb/
*Lemon Basil—narrow, ovate, light green leaves producing a lemon scent & strong citrus flavor; use fresh or dried in vinegars, fish, chicken, vegetables and soups; common herb found within Thai, Indonesian and several Middle Eastern region cuisines. Excellent informational link for lemon basil: http://www.specialtyproduce.com/produce/Lemon_Basil_152.php
*Purple Opal Basil – rich, dark purple colored leaves, milder flavor with hints of clove and ginger—more savory than sweet; excellent in vinaigrettes, as a garnish, or in salads, and also used as a purple pesto; best eaten raw as cooking changes its flavor and color. How to use: layer slices of ripe, heirloom tomatoes and fresh mozzarella with purple basil leaves and top with sea salt, black pepper, and a drizzle of olive oil. Make “Strawberry-Basil Mojitos” by muddling 1 cup of fresh strawberries, 1/2 cup of purple basil, 1/4 cup of fresh mint, and 8 limes (sliced), then add 1 cup of simple syrup and 2 cups of rum. Serve over ice and top off with club soda. Garnish with more basil.
**How to store: Whether your basil has a root or just stems, it will last longer when stored in a jar, vase, or glass of water on your counter or tabletop. Since basil is a tropical plant, it doesn’t like the cold, so will last longer outside of the refrigerator.

KALE (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.

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). See Week 10 newsletter for usage and storage tips.

HOT PEPPERS: You will receive Shishito (sweet, mild, slender Japanese chiles about 2- to 4-inches with squarish end; often used in stir-fried dishes, salads, or as a pickled condiment) or Padron (heirloom pepper famous in Spain; typically 2 to 3 inch long; smaller peppers are milder, but the larger the pepper, the more it grows in heat; serve sautéed in olive oil with a little sea salt, or chop into many other dishes).
-How to use: Handle hot peppers with gloves, and cut on glass plate. Often roasted, chopped, and used to season corn bread and cheese dishes; good for stuffed appetizers, jams, salsa, and pickles. See newsletter recipes.
-How to store: For fresh peppers, store in refrigerator. For drying peppers, place string through the stems and hang in cool, dry, well-ventilated spot.

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). See Week 10 newsletter for usage and storage tips.

SPINACH: You will receive a bag of this crisp, dark green leaf– best eaten raw or with minimal cooking to obtain the beneficial chlorophyll, as well as vitamins A & C; delicious flavor when juiced.
See Week 1 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), Nova (beautiful, bright orangish-yellow grape tomato with excellent, sweet flavor), Sakura (early, delicious, bright red medium-sized cherry tomato with sweet flavor), 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 sometimes 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. See Week 9 newsletter for usage and storage tips.

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 Sunshine Yellow (8-10 pounds oval-rounded fruit; green-striped shell with bright yellow flesh, which is brittle, juicy, and very sweet). See Week 10 newsletter for usage and storage.

1. FAMILY FARM HIKE on Sept. 1: Come join us for a guided monthly exploratory walk around Tantre Farm on Friday, the 1st, at 4 PM. We will have a guided tour for about a 45-60 minute hike around the farm for kids and adults. We will meet behind the Main House at the picnic tables in the back yard.

2. FALL WORK PARTY/END-OF SEASON POTLUCK will be Sunday, Sept. 24, between 1-4 P.M. Our end-of-season potluck will also be at this time, so please bring an hors d’oeuvre, snack, or refreshment to pass. Members are invited to bring family and friends to help harvest squash, pumpkins, and potatoes before the first frost. You may also come just to enjoy the farm and walk around to see the produce and the animals, listen to music, or just eat at the potluck anytime between 1 and 4 PM. We also will have sit-down activities, such as onion or garlic cleaning or dried herb stripping. Lots of kid-friendly activities, such as wagon rides, feeding animals, and bubbles. All who come will be able to take something home with them, such as a pumpkin or a winter squash. Please dress appropriately for the weather, since it will be scheduled rain or shine.

3. 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.

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 Flowers– Some of the flowers are ready in the u-pick flower garden. You may pick 1 bouquet up to 10 stems per household for “free” in the u-pick flower garden on the farm. Extra bouquets $4.
**U-pick Tomatoes—many tomato varieties are ready for picking. Members–$1.00/lb. Non members–$1.50/lb.

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.


EIGHT GREAT WAYS TO SERVE SUMMER TOMATOES (Capay Organic Farm CSA “Farm Fresh To You” website)
1. Cut tomatoes into wedges. Toss with finely chopped shallots, then splash with lemon juice and extra-virgin olive oil.
2. Cut tomatoes in half lengthwise. Remove center of each, and fill with a large basil leaf and a chunk of fresh mozzarella cheese. Drizzle with purchased garlic-infused oil, and wrap in foil. Roast on an outdoor grill for five minutes.
3. Cut tomatoes in wedges. Shower with grated Parmesan cheese. Top with fresh oregano and a drizzle of olive oil.
4. Cut tomatoes into chunks, and place in blender. Add a pinch of sea salt, a few fresh basil leaves and several ice cubes. Blend until smooth and frothy for a refreshing drink.
5. Cube tomatoes and firm ricotta salt or feta cheese. Toss with cooked orzo (rice-shaped pasta), fresh mint and a favorite vinaigrette.
6. For bruschetta, top grilled Italian bread with a mixture of chopped tomatoes, minced garlic, extra- virgin olive oil and balsamic vinegar.
7. Toss arugula with chopped tomatoes, orange segments, basil and toasted pine nuts. Dress with olive oil, orange juice and a splash of wine vinegar.
8. Slather a thick slice of bread with good mayonnaise. Cover with thick slices of juicy tomatoes. Sprinkle with coarse salt and Szechuan pepper or some cracked mixed peppercorns. Add some fresh mozzarella cheese slices. Mmmmmm!!!

½ lb. shishito peppers or substitute with padróns, rinsed
1 Tbsp. vegetable or sesame oil
sea salt or coarse salt to taste
Directions: In a large, wide frying pan or sauté pan, heat the oil over high heat for a minute or two. Add the peppers and sauté until the peppers begin to soften and cook around the edges (about 3 to 5 minutes). You want a few “burnt” or darkened spots here and there. Season with salt. Stir the peppers, so that they cook evenly. When the peppers have wilted, remove from heat and serve.

PESTO SAUCE (The Pleasure of Herbs)
2 c. washed fresh basil (Try any variety with this recipe!)
3 cloves garlic
4 Tbs. pine nuts or walnuts (optional)
1/2 c. olive oil
1/2 c. grated Parmesan cheese
Place all ingredients in the blender or food processor, except the cheese, which is added after the first ingredients are pasty; and then blended again briefly. Serve this on hot pasta, boiled potatoes, green beans, sliced tomatoes, corn-on-the-cob, steak, fish, or mix with yogurt as a dipping sauce for vegetables.

GARLIC, BASIL, CORN ON THE COB: Combine 2 tablespoons butter (softened), 1 tablespoon basil (chopped), and 1 garlic clove (minced) in a small bowl. Place 4 ears of corn into a large saucepan of boiling water; cook 4 minutes. Drain. Spoon 1 teaspoon butter mixture over each ear of corn. Delicious!

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