Tantre Farm CSA Newsletter
July 26-Aug. 1, 2020
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. You can always find past newsletters on our website at http://www.tantrefarm.com/newsletters/!
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.
THIS WEEK’S SHARE
AMARANTH (RED LEAF): known as “Callaloo” in the Caribbean; medium-green, oval to heart-shaped leaves with splashes of burgundy-red; tastes like spinach and can be prepared like spinach. See Week 8 newsletter for usage and storage tips.
CARROTS (Mokum): sweet, slender, "pencil carrot" with edible green leaves. Greens are delicious in soups and also salads. See Week 6 newsletter for usage and storage tips.
CUCUMBERS: long, cylindrical, green-skinned fruit of the gourd family with mild, crisp flesh; the thin skin doesn’t need peeling, unless waxed for longer shelf life in stores. See Week 8 newsletter for usage and storage tips.
FRESH GARLIC: a bulb of several papery white cloves; believed to help in fighting infections, cancer prevention, and bolstering the immune system. See Week 7 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 or put on your counter for up to 1 week or wrap in slightly dampened cloth or plastic bag and store in refrigerator. You will receive any of the following varieties in your box:
*Italian Flat-leaf Parsley: flat, glossy, dark green leaves have a strong parsley/celery flavor for use dried or fresh.
*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.
*Genovese Basil—an herb with sweet, spicy, shiny, green leaves. It will last up to a week or more when stored in a jar, vase, or glass of water on your counter or table top. DO NOT REFRIGERATE THIS TROPICAL PLANT FOR LONGER SHELF LIFE!
KALE: You will receive Green Curly (well-ruffled, curly green leaves on green stems; this variety makes a good, roasted “kale chip”) or Rainbow Lacinato Kale (unique "purple dino" kale has deeply curled leaves in dusky-green with bright purple stems and veins). See Week 4 newsletter for usage and storage tips.
LETTUCE: rich in calcium and vitamins A and C; you will receive Red or Green Leaf or Romaine. See Week 3 newsletter for usage and storage tips.
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.
-How to use: great for salads, soups, sandwiches, slices, onion rings, and other dishes for flavor
-How to store: not for long storage; wrap in damp towel or plastic bag in fridge for 2-7 days.
POTATOES (Yukon Gold): yellowish brown skin with yellow dry flesh and pink eyes; long storage and good tasting; perfect baked, boiled, mashed or fried. See Week 8 newsletter for usage and storage tips.
SUMMER SQUASH: you will receive some variety of Yellow or Green Zucchini (gourmet zucchini with uniform, cylindrical fruits) or Yellow Crookneck (long, curved neck with a sometimes bumpy, yellow skin; buttery flavor and firm texture) or Patty Pan (tender, rounded scallop, bright yellow squash with a green tip; nutty flavor).
See Week 9 newsletter for usage and storage tips.
1. ZOOM WALKS: During the walk, Rachel will show you around 15 plants and talk about ID, harvest, use, and preservation of those plants. To participate, you must have Zoom installed on your device. Then you simply copy/paste the link and password shown below for the date you want to attend, and log on at 2 pm that day. All walks will be live from 2-3 pm and are donation-based. You are not required to pay to participate, but it is appreciated when you can. The next one is July 30: https://us02web.zoom.us/j/88426788010?pwd=UEZOa0FyWnBtMUpHYmkwaUlQbHlpdz09 PW: 802190. More dates will be shared in upcoming newsletters or you can visit the website: https://willforageforfood.square.site/
2. MASKS & GLOVES: We recommend that all come to each distribution site with a mask and gloves to pick up your shares. We will have hand sanitizer at most sites as well.
3. WEEDING VOLUNTEERS NEEDED, especially in the HERB Garden & FLOWER GARDEN these coming 2 weeks: Our daughter, Ari, is having a small graduation party at the farm on Aug. 2, and there are many things to do to prepare! If you are interested in helping out with weeding to make things look just a little tidier, please contact us any day of the week or evenings until dark. Thanks so much to all those, who have helped out so far!
4. IMMUNE BOOSTER CSA: As some of you know we started a collaborative CSA with several local farms and food businesses that you can opt in or out of each week called the Immune Booster. If you are interested in supplementing your share with more veggies and other locally produced and sourced value-added products, please go to our website to sign up every Monday - Wednesday night. Pick up is from 9 AM to 12 PM every Saturday at the Washtenaw Food Hub: http://www.tantrefarm.com/how-does-our-immune-booster-csa-work/. Still time to sign up this week!
5. PICK UP TIMES & LOCATIONS REMINDER: **Volunteers will be at each site during designated times below, so if you need to come at a different time, please feel free to bring gloves and your own pen to check off your name.
*Ann Arbor Farmers’ Market (Wed.)—7 AM to 12 PM (TANTRE STAFF for check-in from 7-9 AM)
*MOVE Fitness & Wellness Studio (Wed)—CHANGE IN TIME: 8 AM to 10 AM (SARA for check-in the whole time)
*Farm (Wed.)—10 AM to 7 PM (TANTRE STAFF checking off names from 10 AM-12 PM and from 2-4 PM)
*Washtenaw Food Hub (Wed.) --6 PM to 8 PM (LIZZIE for check-in the whole time)
*Pure Pastures (Wed.) (limited site) —9 AM to 5 PM (JESSICA for check-in from 9 AM – 11 PM)
*Farm (Fri.)—2 PM to 7 PM (TANTRE STAFF for check-in from 2 to 4 PM)
*Community High School (Sat.) —7 AM to 12 PM (SHANNON & FRAN for check-in for the whole time)
*Washtenaw Food Hub (Sat.)—9 AM to 12 PM (PETER & RYAN for check-in for the whole time)
*Chelsea Farmers’ Market (Sat.)—8 AM to 12 PM (DEB for check-in the whole time)
*Argus-Packard (Sat) (limited site)—12 PM to 3 PM (ARGUS STAFF for check-in the whole time)
*RoosRoast-Rosewood (Sat)--9 AM to 11 AM (JONATHON for check-in the whole time)
REFLECTIONS ON THE FARM
by Deb and Richard
Now that the weather is getting warm and dry, unfortunately there is not as much lettuce to look forward to for the next few weeks. However there are many more items to be harvested right around the corner with the tomatoes, watermelon, and green beans so near, followed closely behind with this year's sweet corn....that is if we can keep the deer away! So perhaps a very good year for the warm season crops, thanks to the heat and the sunshine.
Also at this time with the fullness of summer, we are happy to announce that we are celebrating our daughter's memorable 2020 graduation from high school, and we will wish her “Happy Continuation with her studies” at Michigan State University in Lansing. We have enjoyed our daughter over all these years from the early years of eating fistfuls of dirt to her later years of planting flowers and running the farmers market stall. She has made so many good choices throughout her 18 years, and we hope she continues to do so. We are so very proud of her! From mystery she did arrive and to the great mystery of her future she does depart. We will miss her so very much.
MILLET WITH GREENS (from The Genesis Farm Cookbook) Serves 6
1 Tbsp butter
1 Tbsp olive oil
2 cloves garlic, finely minced
1 lb fresh greens (such as spinach, amaranth, kale, carrot tops, etc.)
1/2 tsp salt
1/2 tsp ground black pepper
1 cup uncooked millet, rinsed well
2 1/4 cups water
2 Tbsp lemon juice
1/4 cup minced parsley
Melt the butter with the olive oil in a large pot over medium heat. Saute the onion until softened. Add the garlic and saute for another minute, until fragrant. Stir in the greens, and cook for 5 minutes over low heat. Add the salt, pepper, millet, and water and bring to a boil. Turn down the heat and allow the mixture to steam, covered, for about 10 more minutes. Stir in lemon juice and parsley and serve immediately.
CURRIED GREENS AND POTATOES (from Eating Well is the Best Revenge by Marian Burros) Serves 2
Choose any combination of greens and serve with crusty bread.
1 lb (16 oz) new potatoes
1 lb (16 oz) mixed greens (amaranth, collard, kale, carrot tops, etc)
1 or more clove(s) of garlic
1 tsp olive oil
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp tumeric
1/4 (or less) tsp hot pepper flakes or cayenne pepper
2 cups canned, crushed, no salt tomatoes
Scrub, but do not peel potatoes. Boil or steam for 17-20 minutes until tender. Trim tough stems from greens, wash well, tear or slice into small pieces. Mince garlic (use a 1/2 teaspoon of salt to help mincing). Heat oil in pan, add greens and garlic. When greens begin to soften, add spices and tomatoes, reduce heat and continue to cook. Drain potatoes and cut into bite size pieces. Add to the greens and continue to cook over low heat to blend flavors.
SQUASH AND BASIL SALAD Serves 4-6
3-4 medium summer squash, shredded in food processor
2-3 Tbsp fresh basil, chopped
3-4 Tbsp Parmesan cheese, freshly grated
1-2 Tbsp minced garlic
1/4 cup red wine vinegar
1/4 cup olive oil
1/2 tsp salt
1/4 tsp pepper
1/4 tsp sugar
Toss together the squash, basil, cheese, and garlic into salad bowl. Combine dressing ingredients and pour over the salad. Mix, chill 1 hour, and serve. Best eaten the same day. May be served with lettuce and green onions.
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
1 bunch 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.
Back to top