2020: Week 6, June 28 – July 4

Tantre Farm CSA Newsletter
June 28 – July 4, 2020

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.

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.


ARUGULA (Sylvetta): also known as “wild rocket” with more deeply lobed leaves and a more pungent flavor; an aromatic, bright salad green with a peppery mustard flavor.  See Week 1 newsletter for usage and storage tips.

BROCCOLI:  You will receive either Amadeus (standard, medium-sized, fancy heads that are deep emerald green with tiny buds that are clustered on top of stout, edible stems) or the bunched Mini Broccoli (tender, flavorful, and colorful green florets and shoots that are excellent for bunching; delicious steamed, sauteed, grilled, stir-fried, and eaten fresh).
-How to use: use raw, steamed, sauteed, stir-fried, in casseroles, soups, pizzas, etc.
-How to store: store loosely in plastic bag for up to a week.

CARROTS (Mokum):  a very sweet, slender, “pencil carrot” with edible green leaves.  Greens are delicious in soups and also salads.
-How to use:  Can be used raw as carrot sticks, grated in salads or juiced; steamed or sautéed, in stews, soups, casseroles, stir-fries
-How to store:  Remove greens from roots and refrigerate dry and unwashed roots in plastic bag for up to 2 weeks; greens may last up to a week refrigerated in plastic bag.

COLLARD GREENS: dark-green, flat, large leaf; may be substituted for kale or other hearty greens recipes; use large leaf rolled up as a wrap and stuff with vegetables or hummus.  
-How to use: for salads, soups, and light cooking.
-How to store: keep in plastic bag or damp towel in refrigerator for up to 1 week.

GARLIC SCAPES: slender green stems with a slight bulge at the bottom (resemble chives, except for the bulge and often curled); the flower top of a garlic plant; tender and milder in flavor than mature garlic, but can be substituted for garlic cloves in recipes.  Use this link for garlic scape recipes:  http://sfc.smallfarmcentral.com/dynamic_content/uploadfiles/3774/GARLIC%20SCAPES%207%20Great%20Ideas.doc).  See Week 4 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 will randomly receive one the following 5 options in your box:
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, tension, or nausea.

2. Black-Stemmed Peppermint: superior fragrance and flavor; forest green leaves with deep purple veins and stems, purple flowers; leaves are good as a hot or iced tea, and adds a delicious flavor when minced and added to cooked peas, carrots, potatoes, salads, and fresh strawberries.

3. Mojito Mint: this mint has a green stem with large green, crinkly leaves and has a much milder flavor with hints of citrus, which make it good in salads, desserts, smoothies, and even your water bottle; great for muddling in cocktails.

4. French Sorrel: slightly tart, lemon-flavored green; excellent for salads, soups, and sauces; can be used in omelets, pesto, breads, or cooked as a side dish; leaves are shaped like spinach, but paler green in color; refrigerate in bag for up to 3 days

5. Winter Savory: a semi-evergreen herb; its strong spicy flavor goes well with beans and meat; medicinally it has antiseptic, aromatic, carminative, and digestive benefits, as well as relieves bee stings; fresh savory has a strong spicy-peppery flavor and resinous odor similar to fresh thyme

LETTUCE: rich in calcium, iron, and vitamins A and C; you will receive 2 heads of either Romaine, Red, or Green Leaf.  See Week 3 newsletter for usage and storage tips.

SUGAR SNAP PEAS: flat-round pod of edible-pod pea; often lighter green than the shelling pea pod.
-How to use: add peas to soups, stews, sautes, or stir-fries; blanch or steam for 2-4 minutes only until color is bright green; snap or snow peas can be eaten raw in salads or cooked quickly as in stir-fries or deep fry in tempura batter.
-How to store: refrigerate in plastic bag for 4-5 days; if kept too long, their sweet flavor and crisp texture diminishes.  

WHITE HAKUREI TURNIPS and GREENS: a bunch of white salad turnips with round, smooth roots that have a sweet, fruity flavor with a crisp, tender texture.  Both roots (good source of Vitamin C, potassium, and calcium, and delicious raw!) and greens are edible! See Week 2 newsletter for usage and storage tips.

GREEN or GOLDEN ZUCCHINI:  You will receive Green Zucchini (uniform cylindrical, green fruits with mild flavor) or Golden Zucchini (gourmet golden zucchini with uniform, cylindrical fruits).
-How to use: use in salads, dips, grilled, casseroles, stuffed, or mashed with butter and seasonings.
-How to store: store in plastic bag in refrigerator for up to 1 week.


1. WEEDING VOLUNTEERS NEEDED:  We have plenty of weeds to pull.  If you are interested in helping out–even if it’s just for 10 or 15 minutes before you pick up your box at the farm, come join us.  Please contact us any day of the week or evenings until dark. Thanks for volunteering!

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.  Please let our volunteers know if you need help.

3. 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 Sunday – 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!

4. FAMILY FARM HIKE on FRIDAY, July 10, at 4 PM: Come join us for a guided monthly exploratory walk around Tantre Farm with CSA member, Alisse Portnoy, who teaches at the University of Michigan. She and her daughter are in their eleventh year of once-a-week, long visits to the farm. They look forward to sharing some of its treasures and treasure spots with you.   We’ll use all our senses and appropriate social distancing as we take an approx. 45-60 minute hike. Please bring your own mask for use indoors in case you need to use the restroom.  Meet at the picnic tables behind the Main House at 4 pm.

5. ZOOM WALKS: These walks take place in a variety of locations in central and southern Michigan. 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 10: https://us02web.zoom.us/j/89437079313?pwd=Ti8yQVU3dU9yOTVDS2J1YWZEbmxmZz09 PW: 539457More dates will be shared in upcoming newsletters or you can visit the website: https://willforageforfood.square.site/

**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)

**Keep in mind typing any combination of share items with the word “recipe” after it on the internet, and many recipe ideas will appear.  

1 broccoli head
1/4 cup chicken stock
1 Tbsp plain flour
1/2 cup sour cream
Salt 3/4 cup fine dry breadcrumbs and pepper
3 Tbsp chives, finely snipped OR garlic scapes
1 Tbsp savory, chopped
1-2 Tbsp butter
Preheat oven to 350 degrees.  In a saucepan, over low heat, combine the stock and flour.  Add the broccoli and stir to combine.  Remove from heat and add the sour cream, salt and pepper.  Pour into an ovenproof casserole dish.  Combine the breadcrumbs, chives and savory.  Sprinkle on top of broccoli and dot with 1-2 tablespoons butter.  Bake for 25-30 minutes or until broccoli is tender.

INDIAN STYLE TURNIPS OR RADISH (contributed by CSA member, Anu Whitelocke)
Serve as side dish or main meal for one person.
1 bunch turnips and greens or 1 bunch radishes and greens (well washed and chopped)
1 tsp turmeric
1/2 tsp mustard seeds
1-2 Tbsp oil
Chili powder, to taste
Salt, to taste
1 tsp coriander powder
2-3 garlic scapes chopped
In saute pan, heat oil on high heat.  Add turmeric, mustard seeds, chili powder, coriander powder, salt.  Stir over med-high heat for 2-3 min.  Add turnips (root) and coat well with oil/spice mixture.  Cook over med-high heat for a couple of minutes.  Add garlic scapes and greens.  Continue to cook on med-high heat for a couple of minutes.  Turn heat down to low and cover for 5 minutes.  Cook until desired consistency for turnips is achieved.

MINTED PEAS AND RICE WITH FETA (from Eatingwell.com)
1 1/4 cups reduced-sodium chicken broth
3/4 cup instant brown rice
1 1/2 cups snap peas
3/4 cup sliced scallions OR garlic scapes
1/4 cup finely crumbled feta cheese
1/4 cup sliced fresh mint
Freshly ground pepper, to taste
Bring broth to a boil in a large saucepan over high heat.  Add rice and bring to a simmer; cover, reduce heat to medium-low and cook for 4 minutes.  Stir in peas and return to a simmer over high heat.  Cover, reduce heat to medium-low and continue to cook until the peas are hot and the rice has absorbed most of the liquid, about 6 minutes.  Remove from heat and stir in scallions, feta, mint and pepper.  Cover and let stand until the liquid is absorbed, 3-5 minutes.

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