Tantre Farm CSA Newsletter
July 28-Aug. 3, 2019
If needed, please contact Richard Andres & Deb Lentz at 2510 Hayes Rd. Chelsea, MI 48118 e-mail: firstname.lastname@example.org phone: 734-475-4323 website: www.tantrefarm.com.
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. 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.
If you are new to our CSA, since you signed up with a prorated share, you can find all past newsletters on our website under the NEWSLETTERS tab.
THIS WEEK’S SHARE
*GREEN or YELLOW BEANS: Fri/Sat members ONLY will receive E-Z Pick (a round, tender, dark green, snap bean with good sweet flavor) OR Rocdor (long, slender, yellow bean; meaty, firm texture and no watery taste). See Week 8 newsletter for usage and storage tips.
*BROCCOLI: Wednesday CSA members ONLY will receive 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 5 newsletter for usage and storage tips.
GREEN CABBAGE: a sweet green cabbage; considered a beneficial digestive aid and intestinal cleanser. See Week 8 newsletter for usage and storage tips on cabbages.
CARROTS (Mokum): a very sweet, slender, "pencil carrot" with edible leaves. See Week 8 newsletter for usage and storage tips.
CUCUMBERS: long, cylindrical, green-skinned fruit of the gourd family with mild, crisp flesh. See Week 6 newsletter for usage and storage tips.
FRESH HERBS: In general, store herbs upright with cut stems in 1 or 2 inches of water and refrigerate for up to 1 week or wrap in slightly dampened cloth or plastic bag and store in refrigerator.
You may CHOOSE ONE bunch (NOT one bunch of each) from the following 3 options:
1. Lemon Balm: these fragrant lemon-minty leaves make a delicate herbal tea, served hot or cold; good addition to lettuce or fruit salads and ice cream; nicely paired with grilled fish or lamb and tossed with steamed vegetables; also aids in depression and nausea.
2. Italian Flat-leaf Parsley: flat, glossy, dark green leaves have a strong parsley/celery flavor for use dried or fresh.
3. Rosemary: pine needle-like leaves used with potatoes, bread dough, risottos, mixed vegetables, and meat dishes, especially lamb, as well as in some sweet dishes; very strongly flavored, so use sparingly, finely chopped, or remove from dish after cooking; considered a memory stimulant and medicinally used for headaches, indigestion, and depression.
*Genovese Basil—All shares will receive 1 basil with root 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.
KALE (Red Russian): 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.
-How to use: white and lower part of greens can be cooked whole, chopped in slices and substituted for onions; delicious raw in salads or cooked in soups, quiches, casseroles, stews, stocks, or stir-fries.
-How to store: refrigerate unwashed for 2 weeks in plastic bag.
SWEET ONIONS (Ailsa Craig Exhibition): a huge, sweet, mild, yellow-skinned, heirloom onion that is well known by British gardeners who grow show-size onions. See Week 7 newsletter for usage and storage tips.
NEW POTATOES (Red Norland): smooth, red skin and white flesh; great baked, boiled, or roasted. See Week 8 newsletter for usage and storage tips.
SHISHITO CHILI PEPPERS: sweet, mild, slender Japanese chiles about 2- to 4-inches with squarish end. It is said that 1 in 6 are hot!
-How to use: often roasted or used in stir-fried dishes, with tempura, in salads, or as a pickled condiment
-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.
SUMMER SQUASH/ZUCCHINI: You will receive some variety of Green or Yellow Zucchini (gourmet golden or green zucchini with uniform, cylindrical fruits) or Slick Pik Summer Squash (long, yellow straight neck with good flavor). See Week 7 newsletter for usage and storage tips.
TOMATOES: You will receive any of the following: Sakura (bright-red, shiny, medium-large cherry tomato with sweet tomato flavor), Sun Gold Cherry (exceptionally sweet, bright tangerine-orange-cherry tomato; less acidic than the red cherry tomato, so slightly less bland in flavor), Clementine (tangerine-colored, oval-round fruits; appealing, sweet-tart flavor; exceptional when halved and roasted), or Mountain Magic (bright red, round tomatoes with very sweet flavor; excellent in salads). See Week 9 newsletter for usage and storage tips.
WATERMELON: You will receive Starlight (10-12 pound round fruit; deep green with highly contrasting black stripes and pink flesh; excellent flavor with crisp texture).
-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. EDIBLE & MEDICINAL PLANT WALK SERIES July 31 from 6-8 PM (Last Wednesday of every month May through October)
We are offering a monthly plant walk at Tantre Farm with the guidance of our local foraging expert, Rachel Mifsud. On these leisurely walks we will be looking for edible, medicinal, and otherwise useful plants and mushrooms. The cost is $15 for Tantre CSA members or $20 for nonmembers. Kids 12 and under FREE! You may bring cash, check or pre-register at https://squareup.com/store/willforageforfood
2. FAMILY FARM HIKE on Aug. 2: Come join us for a guided monthly exploratory walk around Tantre Farm on Aug. 2, Fri., at 4 PM. We'll use all our senses as we take an approx. 45 minute hike with CSA member, Sheila Schueller and her daughter, Renia. Sheila has taught ecology and field biology classes at Eastern MI Univ. and the Univ. of MI. Meet by the picnic tables in the backyard at 4 PM. No RSVP necessary, but if you email that you plan to attend, then we know to wait.
3. APPETIZER COOKING CLASS AUG 14 from 6-8:30pm! Join us for a cooking class on appetizers using mostly ingredients from Tantre Farm's weekly share box. CSA member, Laenne Thompson, will share a flavorful assortment of recipes for hot summer nights. We will break into teams to prepare them, and enjoy a feast of our creations! There will be a $10 fee for materials and handouts for each class. Please register with COOKING CLASS in the Subject Line and your NAME, PHONE NUMBER, and E-MAIL ADDRESS in the body of the email. We have 15 spaces available, so let us know if you’re interested in joining us for a special night of cooking and eating together at Tantre Farm.
4. SAVE THE DATE: KID FARM DAY will be on Wed., Aug. 28, 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 and there will be a small fee per kid for materials, which is still being finalized. Please register by e-mail with KID FARM DAY in the Subject Line with NAMES AND AGES of KIDS, NAME OF ADULT attending, PHONE NUMBER, and E-MAIL ADDRESS. Anyone interested in helping out, please let us know.
5. WANTED: TOMATO PICKERS!! Is there anyone interested in helping us pick tomatoes any weekday morning for the next few weeks, but especially on Tuesday and Friday mornings. We will even feed you a homemade, farm-cooked lunch at 12:30 PM. We are a little short-handed, so please contact us.
6. PICK UP TIMES & LOCATIONS REMINDER:
**If you need to switch to different pick up sites throughout the season that usually works for all but the “limited sites”, using the Membership Actions section on the registration page. These sites have less space to drop share boxes at, so are considered “limited”. Please always email ahead to see if they are at capacity before making any switches on your own.
*Ann Arbor Farmers’ Market (Wed.)—7 A.M. to 12 P.M.
*MOVE Fitness & Wellness Studio (Wed)—8 A.M. to 12 P.M.
*Farm (Wed.)—10 A.M. to 7 P.M.
*Washtenaw Food Hub (Wed.)—6 P.M. to 8 P.M.
*Pure Pastures (Wed.) (limited site) —10 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.
*Argus-Packard (Sat) (limited site)—10 A.M. to 6 P.M.
SAUTEED SHISHITO PEPPERS
1/2 lb shishito peppers, rinsed
1 Tbsp vegetable or sesame oil
Sea salt or coarse salt, to taste
In a large, wide frying pan or saute pan, heat the oil over high heat for a minute or two. Add the peppers and saute until the peppers begin to soften and cook around the edges (about 3-5 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.
MEDITERRANEAN TOMATO KALE SALAD
2 cups shredded kale
2/3 cup grape/cherry tomatoes
1/2 small cucumber
1/2 roasted red pepper
4 scallions or 1/2 cup of onion
1/4 cup kalamata olives
1 ounce feta
1/3 cup chopped flat-leaf parsley
½ cup cooked bulgur
2 tablespoons olive oil
2 tablespoons lemon juice
1/4 teaspoon salt
1/4 teaspoon black pepper
Place the kale in a bowl along and massage for a minute or so to soften the kale. Then add 1 tablespoon of lemon juice and let sit while chopping the remaining ingredients. Slice the grape tomatoes in half, dice the cucumbers, and mince the roasted red peppers and scallions. Place in the bowl with the kale then slice the olives in half and add to the bowl. Measure in the feta, parsley and bulgur. In a small bowl, whisk together the olive oil, remaining tablespoon of lemon juice, salt, and pepper. Pour over the salad and toss until well combined.
SWEET ONION AND WATERMELON SALSA (from Farm-Fresh Recipes by Janet Majure)
2 cups chopped watermelon, seeded
3/4 cup sweet onion
3/4 cup black beans, rinsed and drained
1/4 cup chopped seeded jalapeno chilies or shishito peppers
1/4 cup chopped fresh cilantro
1 Tbsp brown sugar
1/2 tsp salt
Mix watermelon, onion, beans, chilies, cilantro, brown sugar, and salt in a bowl. Refrigerate covered for 1 hour to blend flavors. Stir and serve as dip, condiment, or salad.
LEEK SALAD Serves 4
Juice of 1 lemon
3 Tbsp extra virgin olive oil
Salt and pepper, to taste
3 leeks, white and light green parts only, sliced thinly crosswise
2 ripe tomatoes or cherry tomatoes
1/2 cup chopped parsley or cilantro for garnish
Whisk together lemon and oil with a healthy pinch of salt and several grindings of pepper. Toss with leeks. Core large tomatoes, cut them in half horizontally, and shake out their seeds, squeezing gently. Chop. Peel the cucumber, if necessary, cut in two lengthwise, and scoop out seeds with a spoon. Slice thinly. Combine all ingredients, and taste and adjust seasoning. Garnish and serve.
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