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. 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 under the NEWSLETTERS tab. **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

BEETS: you will receive Red Ace (round, smooth, deep red roots with sweet flavor and medium-tall, red-veined green leaves) and Golden Beets (orange skin with rich gold interior; mild, sweet flavor when cooked).  See Week 1 newsletter for usage and storage tips.

CARROTS (Mokum):  a very sweet, slender, “pencil carrot”.   See Week 6 newsletter for usage and storage tips.

CUCUMBERS:   You will receive Little Leaf (considered a pickling cucumber with blocky, medium-length, distinctively bright emerald green fruits, which are good for fresh eating and pickling)  and/or Olympian (considered a slicing cucumber with dark green, straight 8- to 9-inch fruit; crisp with fresh flavor).  See feature article for more details.
-H ow to use: raw or pickled in salads or sandwiches, can also be julienned, sauteed, or baked.  
-How to store: store them in a sealed plastic bag in refrigerator crisper drawer for up to a week; use up leftovers as soon as possible.

EGGPLANT: You will receive Nadia (slender, purplish-black, glossy-like, bell-shaped fruit), Rosa Biana (an Italian heirloom; round fruit streaked with white and violet), or Orient Express (dark purple Asian type with long, slender, glossy fruits, which are tender, delicately flavored, and quick cooking).
-How to use: may be salted to remove bitterness from old fruit, but also makes it less watery and more absorbent, and can greatly enhance the taste and texture of your dish; can be baked, boiled, fried, grilled, or can be sliced into rounds for grilling or broiling, and cut into cubes for stews and stir-fries.
-How to store: best fresh, but can be stored at room temperature or in refrigerator drawer for up to 1 week.

FRESH GARL IC:  a bulb of several papery white cloves; believed to help in fighting infections and bolstering the immune system; Keep in mind especially because these are “fresh” bulbs, light and moisture can cause mold to grow, so store garlic at room temperature in a dry, dark place that has plenty of air circulation.  See Week 6 newsletter for usage and storage tips.

KALE (Red Curly): hearty green vegetable of the cabbage family ; well-ruffled, curly green leaves on red stems; this variety makes a good, roasted “kale chip”.  See Week 5 newsletter for usage and storage tips.

LETTUCE: rich in calcium and vitamins A and C; you will receive Red or Green Leaf .  See Week 1 newsletter for usage and storage tips.

NEW POTATOES (Red Norland): smooth, red skin and white flesh; great baked, boiled, or roasted.  
-How to use: new potatoes are just young potatoes that haven’t had time to convert their sugar fully into starch and often have a cris p, waxy texture and thin, underdeveloped wispy skins, so are good boiled or pan-roasted, but particularly suited for potato salad, since they hold their shape well after being cut and cooked.   
-How to store: refrigerate new potatoes if not used within 2-3 days, but use up sometime during the 1st or 2nd week of receiving them; these potatoes have not been cured, so will not last as long as “cured” potatoes, which should not be refrigerated, since low temps convert the starch to sugars and may turn dark when cooked.

SUMMER SQUASH/ZUCCHINI:  You will receive some variety of Green or Yellow Zucchini (gourmet golden or green zucchini with uniform, cylindrical fruits), Safari (green zucchini with attractive white stripes) , or Zephyr Summer Squash (distinctive, slender fruits are yellow with faint white stripes and light-green blossom ends with a nutty flavor). See Week 5 newsletter for usage and storage tips.
 
ANNOUNCEMENTS

1. WEEDING VO LUNTEERS MUCH NEEDED:  We really have a lot of weeds right now, and we are shorthanded, so we have many weeds to pull!  If you are interested in helping out please contact us any day of the week or evenings until dark even if it’s for 15 or 30 minutes while you’re picking up your share. Thank you if you are able to help!

2. U-PICK RASPBERRIES SCHEDULE:   The first flush of raspberries has already begun at the Honey Bee U-Pick site (5700 Scio Church Rd., Ann Arbor), and will continue into August and September with different varieties.  We are selling them for $4/pint when you pick and $3/half pint if we pick.  Our patch will be open ONLY Wednesdays, Saturdays, and Sundays from 8 AM-7PM.  To keep informed go to https://www.tantrefarm.com/tantre-farm-raspberry-u-pick.  This patch is a bit weedy, so wear pants and closed toed shoes, but the berries are fantastic!  Hope to see you there!!  

3. IMMUNE BOOSTER CSA THIS WEEK:  Please feel free also to sign up for our weekly, collaborative CSA share if you would like to supplement your box or give it as a gift. This week’s menu has gone “southwestern” and is updated  on our website every Monday – Wednesday  http://www.tantrefarm.com/how-does-our-immune-booster-csa-work/.  Still time to sign up this week until midnight!

4.  Washtenaw Meats is a unique collaborative effort to bring Southeast Michigan livestock farmers together, help farmers market and sell their products, and educate local consumers to the value and quality of locally produced meats. Meat distributions are held on the second Saturday at the Dexter Mill and the fourth Saturday at the Washtenaw Food Hub in the same area as the Immune Booster CSA distribution. Both distributions are from 9-10 AM. Please visit our website and on-line store to learn more about us and place a meat order: https://www.washtenawmeats.com/

5. PICK UP TIMES & LOCATIONS REMINDER:  
*Ann Arbor Farmers’ Market (Wed.)—7 AM to 12 PM (TANTRE STAFF there  the whole time)
*MOVE Fitness & Wellness Studio (Wed)—8 AM to 10 AM (SARA there the whole time)
*Farm (Wed.)—10 AM to 7 PM (TANTRE STAFF there with some self check-in)
*Washtenaw Food Hub (Wed.) –6 PM to 8 PM (LIZZIE will be  there the whole time)
*Pure Pastures (Wed.) (limited site) —10 AM to 5 PM (JESSICA there from 9 AM – 11 AM)
*Farm (Fri.)—2 PM to 7 PM (TANTRE STAFF there with some self check-in)
*CHANGE: Community High School is now Ann Arbor Farmers Market (Sat.) —7 AM to 12 PM (SHANNON there the whole time)
*Washtenaw Food Hub (Sat.)—9 AM to 12 PM (RYAN and Staff there the whole time)
*Chelsea Farmers’ Market (Sat.)—8 AM to 12 PM (DEB and staff there the whole time)
*Argus-Packard (Sat) (limited site)—12 PM to 3 PM (ARGUS STAFF there the whole time)
*RoosRoast-Rosewood (Sat)–9 AM  to 11 AM (DEBRA is there the whole time)

COOL AS A CUCUMBER
    The cucumber, a member of the gourd family, is a distant relative to pumpkins, squash, and melons.  It is said to have originated in the Middle East.  It has been eaten as an unripe fruit, since Biblical times.  As a relative of melons, cucumbers are very high in water and so very refreshing, especially during these hot days of summer.  They are 94% water and also contain small amounts of vitamins A, C, and a few minerals.  For some, however, cucumbers are hard to digest, so seedless and “burpless” cucumbers have been bred to prevent this problem. 
  
 Our cucumbers are not waxed (to keep them from rotting for a longer shelf life) like ordinary cucumbers found in the store, so skin and all can be eaten.  The skins are rich in vitamin E, so they are also known as an effective skin conditioner.  Also, some of the nutrients, such as vitamin A, iron, and potassium are lost when t he skin is removed.  The cucumber skins, besides being good for human skin, also contain silicon and chlorophyll, making them well worth eating.  If you do wish to remove the skins, you may try making “cukesicles” for the kids.   At Tantré Farm, sometimes we peel the skins off and slice the cucumbers in half lengthwise making a long, slender, cooling treat we call “cukesicles”.
  
 The cucumber is a non-starchy, alkaline “cooling” vegetable.  It is an excellent diuretic, helping the kidneys in waste elimination.  Cucumbers contain the enzyme, erepsin, which helps digest proteins and destroys worms.  The cucumber’s potassium content makes it useful for high and low blood pressure. 
Cucumbers deteriorate very quickly, because of their high water content, so it is important to store them in a sealed plastic bag in refrigerator crisper drawer.  Keep them away from tomatoes, apples, or citrus, which give off ethylene gas, and can speed up their deterioration.  
 
  Most people enjoy cucumbers raw or pickled in salads or sandwiches, but sometimes a cuke can be julienned, sauteed, or baked. Try cucumber rounds topped with egg or tuna salad, or simply with salt.  Make refrigerator pickles, which are very simple and delicious.  They are featured in a number of ethnic dishes.

    Although not as nutritious as most of the garden vegetables, cucumbers are very satisfying and help us replenish fluids and minerals lost in perspiration, leaving us as “cool as a cucumber”.   They are very reviving on a hot summer’s day!

RECIPE
**Keep in mind a very easy way to find recipe ideas for almost any combination of share box ingredients is to type the items into your preferred “search bar” with the word “recipe” after it, and many recipe ideas will pop up.  Have fun searching!  Lots and lots of ideas!
 
COLD CUCUMBER LEEK SOUP
This is a creamy soup made without cream, using potatoes instead for body.  For a lighter soup, you can leave out the potatoes.  There are a number of different vegetable variations that are also good!  

2 leeks (white and light green part), cut in half, cleaned, thinly sliced (or 3/4 cup chopped onions, shallots or scallions)
1 large clove garlic, coarsely chopped
1 Tbsp oil
1-2 cups potato, chopped into 1-inch pieces
2 cups thinly sliced cucumber
2 Tbsp dill, chopped fine and divided
2 cups broth (should just cover vegetables, may need a little more)
1-2 cups cold buttermilk or plain yogurt

    Saute leeks and garlic in the oil, just until wilted and not yet browned.  Add potato and cucumber.  Stir a bit.  Add 1 tablespoon chopped dill.  Just barely cover vegetables with broth and bring to a simmer.  Let simmer until potatoe s are very tender, but not falling apart, about 20 minutes or so.  When the vegetables are very soft, let the mixture cool.  Once it’s cool, puree vegetables and broth together with an immersion blender, regular blender, food processor, etc., adding the remaining 1 tablespoon dill.  Check the seasoning; add salt and pepper if you like.  Chill the vegetable puree.  Before serving stir in the amount of buttermilk that you like.  I find that 2/3 vegetable puree to 1/3 buttermilk is about right at our house.  Garnish with more dill.

Variations:
*Summer squash soup: Substitute zucchini or yellow squash or any summer squash for the cucumber and potato combo.  We eat this a lot and love it on hot days.  With some bread and cheese, it makes a great meal.
*Summer borscht: For the main vegetables, use a combination of 1/3 potatoes, 1/3 beets, and 1/3 cabbage (or kohlrabi or chard stems).  C an also throw in a couple of carrots or turnips. I often use leftover beets that I’ve already roasted for this–just adding them at the end of the simmering time. 

PROVENCALE HERO (from Capay Organic Farm CSA “Farm Fresh To You” website)  Serves 6
2 Tbsp water
2 Tbsp lemon juice
2 Tbsp balsamic vinegar
1 Tbsp minced fresh rosemary
2 tsp dried Italian seasoning
6 (1 oz) slices mozzarella cheese
1 1/2 cups cubed yellow squash
1 loaf French bread, cut lengthwise
2 Tbsp olive oil
1/2 tsp pepper
2 garlic cloves, minced
1 cup cubed tomato
3/4 cup cubed zucchini
1 cup cubed red bell pepper
2 cups cubed peeled  eggplant

    Preheat oven to 425 degrees.  Cut cubed vegetables into 1-inch cubes.  Combine water, lemon juice, vinegar, rosemary, Italian seasoning, oil, pepper and garlic in a bowl; stir.  Add eggplant, squash, pepper and zucchini; toss.  Place mixture i n pan.  Bake 20 minutes, stirring often.  Combine roasted vegetables and tomato; toss.  Put vegetable mixture on bottom half of loaf, top with cheese slices and top half of loaf.  Place loaf on pan and bake until cheese melts.  Cut into 6 pieces.

Tantre Farm CSA Newsletter
WEEK #6
July 4-10, 2021

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. 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, you can find all past newsletters on our website under the NEWSLETTERS tab.

THIS WEEK’S SHARE

FAVA BEANS: also called faba bean, horse bean, or broad bean; the pod is inedible  raw and looks like a large bean pod; the bean  seed resembles a lima bean with a tart, pungent flavor; fresh fava beans should be shelled  from pod if skin seems tough, but bean seed can be eaten raw.  The pod when young can be cooked, but when mature and firmer, the bean is the edible  part.  See recipes below.)

-To skin fava beans:  Blanch for 1 minute, then drain and cool. With your thumbnail, pull open the sprout end and squeeze the bean out of its skin.  This link shows 5 ways to prepare favas: http://www.thekitchn.com/5-fantastic-ways-to-cook-fava-beans-190674. See Week 4 newsletter for usage and storage tips.

RED ACE BEETS AND GREENS: round, smooth, deep red roots with sweet flavor and medium-tall, red-veined green leaves.  See Week 4 newsletter for usage and storage tips.

SAVOY CABBAGE:  loose, full head of crinkled leaves varying from dark to pale green; mellow-flavored cabbage considered to be superior for cooking.  Can be used the same as green cabbage. 

How to use: good steamed, stir-fried, or chopped raw into salads or coleslaw.   

How to store: refrigerate for up to 1 month.

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.  See Week 4 newsletter for usage and storage tips.

KALE: hearty green vegetable of the cabbage family ; you will receive Red Curly (well-ruffled, curly green leaves on red stems; this variety makes a good, roasted “kale chip”) or Lacinato Kale (dark green, noncurled, blistered leaves, but heavily savoyed). See Week 5 newsletter for usage and storage tips.

FRESH GARLIC:  a bulb of several papery white cloves; believed to help in fighting infections, cancer prevention, bolstering the immune system, lowering blood pressure and preventing heart disease, used as an expectorant or decongestant, and at least some people believe that it can ward off vampires and insects. 

-Cooking tips:  To mellow garlic’s strong flavors opt for longer cooking; to enjoy its more pungent flavors and increased medicinal benefit, use it raw or with minimal cooking. 

-How to use:  minced raw in salad dressings, sautéed and added to stir-fries, meats, vegetables; make garlic butter with 1/2 cup of softened butter mashed with four minced cloves of garlic; try roasting garlic by cutting off tops of garlic bulb, so cloves are exposed, brush with olive oil and bake for 1 hour at 350 degrees, squeeze garlic out of skins and spread on a good, crusty bread.

-How to store: fresh garlic can be stored in an open, breathable basket in a cool, dark place for many months.

MUSHROOMS (Golden Oyster): At this point, this is for WEDNESDAY MEMBERS ONLY, since this is when our flush has come.  Fri/Sat. members will get the next flush.  Golden oyster-shaped cap with a mild, anise, earthy odor.

-How to use: brush off dirt to clean or wipe with damp cloth, do not wash or submerge in water; good grilled, sauteed, steamed, in soups, and in sandwiches.

-How to store: place in paper bag or wax bag and keep in refrigerator for up to 5-7 days.

POTATOES (All Blue):  deep blue skin and flesh; moist texture; perfect in salads, baked, or boiled; *Interesting note:  Most blue fleshed cultivars contain 90 times more antioxidants than white tubers, and the antioxidants in potato tubers are enhanced by cooking them.  This is the last week of the “old buddy” certified  organic, storage potatoes from Wayward Seed Farm in Ohio . These “old buddies” potatoes  have  been  over-wintered  in optimum storage conditions, but slightly less firm and slightly more sweet than a new potato, but good for cooking as suggested above.  See Week 1 newsletter for usage and storage tips.

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). 

-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.

WHITE HAKUREI TURNIPS: You will receive  just a few of the topless white salad turnips with round, smooth roots that have a sweet, fruity flavor with a crisp, tender texture; good source of Vitamin C, potassium, and calcium, and delicious raw.  See Week 3 newsletter for usage and storage tips.

ANNOUNCEMENTS

1. PLANT WALK ON FRIDAY, July 9, from 6 – 8 pm:  We are hosting a leisurely plant walk at Tantre Farm with the guidance of our local foraging expert, Rachel Mifsud. Plant walks are excellent learning opportunities for those with beginning to intermediate foraging skills, and for anyone wishing to increase their knowledge of the local flora. Our discussion will include information about identification, methods of harvest, preparation, and use. We will explore the area and choose around 15 edible, medicinal, or otherwise useful plants and mushrooms to focus on. The cost is $25 with plenty of room for drop ins .  To register ahead of time or find more information, just go to  https://willforageforfood.square.site/

2. FAMILY FARM HIKE on FRIDAY, July 16, from 4-5 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 twelfth 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 feel free to wear a mask if it makes you more comfortable, but not required.  Meet at the picnic tables behind the Main House.

3. CHANGE IN COMMUNITY HIGH SCHOOL LOCATION TO ANN ARBOR FARMERS MARKET ON SATURDAYS:  This pick up location is being diverted to the Ann Arbor Farmers Market, due to construction near the high school for the rest of the season we have been told. Parking may be limited, so we are encouraging members to choose other locations, if parking and the crowded nature of the market matters to folks. There is a map on the outside wall of the market office, where our stall is listed.  We usually have a sign displaying “Tantre Farm”, so you can find us.  Our location is near the 4th Ave. side of market, so you can pull up at the curb to pick up your produce sometimes if it’s not too crowded. Then follow instructions on the Sign In sheet or ask for help from our volunteer. 

4. SHARE BOXES NEEDED:  Please return your boxes every week, since we reuse them, and our supply is becoming very limited.

5. WEEDING VOLUNTEERS MUCH NEEDED:  We really have a lot of weeds right now, and we are shorthanded, so we have many weeds to pull!  If you are interested in helping out please contact us any day of the week or evenings until dark. Thank you if you are able to help!

6. U-PICK RASPBERRIES JUST STARTING!  After strawberries in June come raspberries in July at the Honey Bee U-Pick site (5700 Scio Church Rd., Ann Arbor)!  The berries are just starting, and will continue into August and September with different varieties.  We are selling them for $4/pint when you pick and $3/half pint if we pick.  Our patch will be open weekdays from 8 AM-11 AM, 4 PM-7 PM, and also weekends 8 AM-7PM.  To keep informed go to https://www.tantrefarm.com/tantre-farm-raspberry-u-pick.  This patch is a bit weedy, so wear pants and closed toed shoes, but the berries are fantastic!  Hope to see you there!! 

7. IMMUNE BOOSTER CSA THIS WEEK:  Please feel free also to sign up for our weekly, collaborative CSA share if you would like to supplement your box or give it as a gift. The menu is updated  on our website every Monday – Wednesday  http://www.tantrefarm.com/how-does-our-immune-booster-csa-work/.  Still time to sign up this week until midnight!

8. PICK UP TIMES & LOCATIONS REMINDER: 

*Ann Arbor Farmers’ Market (Wed.)—7 AM to 12 PM (TANTRE STAFF there  the whole time)

*MOVE Fitness & Wellness Studio (Wed)—8 AM to 10 AM (SARA there the whole time)

*Farm (Wed.)—10 AM to 7 PM (TANTRE STAFF there with some self check-in)

*Washtenaw Food Hub (Wed.) –6 PM to 8 PM (LIZZIE will be  there the whole time)

*Pure Pastures (Wed.) (limited site) —10 AM to 5 PM (JESSICA there from 9 AM – 11 AM)

*Farm (Fri.)—2 PM to 7 PM (TANTRE STAFF there with some self check-in)

*CHANGE:  Community High School is now Ann Arbor Farmers Market (Sat.) —7 AM to 12 PM (SHANNON there the whole time)

*Washtenaw Food Hub (Sat.)—9 AM to 12 PM (RYAN and Staff there the whole time)

*Chelsea Farmers’ Market (Sat.)—8 AM to 12 PM (DEB and staff there the whole time)

*Argus-Packard (Sat) (limited site)—12 PM to 3 PM (ARGUS STAFF there the whole time)

*RoosRoast-Rosewood (Sat)–9 AM  to 11 AM (DEBRA is there the whole time)

RECIPES

SAVOY CABBAGE RECIPE 

1 Savoy cabbage
2 Tbsp butter
3 or 4 onions, finely chopped
3-4 slices of very thinly sliced bacon, finely cut
Salt and pepper, to taste
Nutmeg, to taste

Cut cabbage into quarters, cut out stalk and cut into strips.  Blanch for 3 minutes in generously salted water; put into ice water to stop cooking.  After this step, cabbage can be frozen, put into fridge, etc. until dinner preparation starts.  Finely chop the onion, sauté in the butter, add the bacon and keep over medium heat.  Add the cabbage.  Salt, pepper and nutmeg to taste, cover, and let sauté for a couple more minutes.  Serve with roast, potatoes, or pasta.

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) potatoes
1 lb (16 oz) mixed greens ( collards, kale, beet tops, 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.

KALE CHIPS 

1 bunch Kale
Olive oil
Sea salt or tamari sauce, to taste

Destem kale and chop it into small pieces.  Coat lightly with olive oil and sea salt .  Place on cookie sheet and bake for a 3-5 minutes, then flip leaves over and bake another couple of minutes until crisp. Yum!

BLUE POTATO HASH BROWNS (from www.garden-wiki.org/index.php5?topic=BLUE POTATO)

2 large (or 3 medium) blue potatoes 
1 medium sweet onion
1 green bell pepper
Your favorite cheese
Salt, to taste
Canola oil

Dice potatoes with a knife into small cubes (or shred for variety).  Dice or slice onions and pepper.  Place the above onto a hot skillet and add a few tablespoons of oil.  Salt to taste.  Cook them until they’ve been browning for a few minutes.  Slice or shred cheese and toss onto hash browns just before removing them from the skillet to melt it.  That’s it.  Eat it.  Perhaps next time you can try some tomatoes in the mix!

FAVA BEANS AND POTATOES  Serves 6

With the colors and flavors in our Fava Beans and Potatoes recipe, you need nothing else (except maybe a crusty piece of bread).

2 cups shelled fava beans (about 2 lbs fresh fava beans unshelled)
2 potatoes, peeled and cubed
3 Tbsp extra virgin olive oil
1 onion, thinly sliced
3 ripe tomatoes roughly chopped or 3 Tbsp crushed tomatoes
Salt and pepper, to taste

To prepare the fava beans: Take the shelled beans and drop them in boiling salted water for 30 seconds to loosen the outer skin.  Remove and place into ice water.  Peel off the beans thick waxy outer covering.  Place the beans to the side.  Cook the cubed potatoes until tender, about 15-20 minutes; drain and place on the side.

Meanwhile in a saucepan heat the olive oil.  Add the onion and saute until soft and translucent, about 5 minutes.  Add the tomatoes and cook for another 3 minutes.  Combine the fava beans and potatoes with other ingredients in the saucepan.  Cook for about 10 minutes to allow the flavors to come together.  If needed, add a touch of hot water or stock to keep a moist consistency.  Season with salt and pepper to taste. 

Tantre Farm CSA Newsletter WEEK #4 June 20-26, 2021    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. THIS WEEK’S SHARE FAVA BEANS:  also called faba bean, horse bean, or broad bean; the pod is inedible  raw and looks like a large bean pod; the bean  seed resembles a lima bean with a tart, pungent flavor; fresh fava beans should be shelled  from pod if skin seems tough, but bean seed can be eaten raw.  The pod when young can be cooked, but when mature and firmer, the bean is the edible  part.  See recipes below: -To skin fava beans:  Blanch for 1 minute, then drain and cool. With your thumbnail, pull open the sprout end and squeeze the bean out of its skin.  This link shows 5 ways to prepare favas: http://www.thekitchn.com/5-fantastic-ways-to-cook-fava-beans-190674 -How to use:  Stew skinned  beans in a little butter, oil or cream seasoned with savory, thyme or sage.  Sauté with other vegetables and toss with pasta.  Good in soups. Lots of recipes on the Internet! -How to store: Store fresh, unshelled beans in the refrigerator up to a week; once shelled, blanched and skinned, favas can be frozen in plastic containers for longer storage; shelled  bea ns are best used within a few days.  See “Beans” for recipes in the A to Z Cookbook, if you have it, and also in this newsletter.  Delicious!    RED ACE BEETS AND GREENS: round, smooth, deep red roots with sweet flavor and medium-tall, red-veined green leaves. -How to use: greens can be substituted for spinach and chard in recipes; roots good in soups, stews, roasted, boiled, steamed, excellent grated raw into salads or baked goods. -How to store: separate roots from leaves and store unwashed in plastic bags in hydrator drawer of refrigerator for up to 2 weeks; store greens wrapped in damp cloth in plastic bag for up to 1 week BROCCOLI: 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. -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. NAPA CABBAGE: crinkly, thickly veined leaves, which are cream-colored with celadon green tips; unlike the strong-flavored waxy leaves on round cabbage heads, these are thin, crisp, and delicately mild; good source of vitamin A, folic acid, and potassium. -How to use: use raw, saute, bake, or braised; common in stir-fries and main ingredient in traditional kimchi; also eaten raw as a wrap for pork or oysters; the outer, tougher leaves are used in soups. -How to store: refrigerate, tightly wrapped, up to 5 days. 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 a nd 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). -How to use: mild garlic flavor, so delicious chopped in salads, roasted, and sauteed.   -How to store: put in refrigerator in plastic bag for up to 2 weeks. LETTUCE: rich in calcium, iron, and vitamins A and C; you will receive either Red or Green Leaf. -How to use: raw in salads or (believe it or not!) use in soups. -How to store: refrigerate in plastic bag for 3-5 days. POTATOES:  You will receive any of the following “old buddy” certified  organic, storage potatoes. from Wayward Seed Farm in Ohio such as Crimson King (Attractive, oval tubers with red skin and red flesh; good for baking, boiling, roasting, or frying) or  All Blue (deep blue skin and flesh; moist texture; perfect in salads, baked, or boiled) *Interesting note:  Most blue fleshed cultivars contain 90 times more antioxidants than white tubers, and the antioxidants in potato tubers are enhanced by cooking them.) These “old buddies” potatoes  have  been  over-wintered  in optimum storage conditions;  possibly slightly less firm and slightly more sweet than a new potato, but good for cooking as suggested above.    -How to store: keep in cool, dark place in paper bag; ideal temperature is 38-40 degrees with 80-90 pe rcent humidity RADISHES (Bacchus):  stunning, purple, round radish with white inner flesh.  Very good flavor and not too hot. -How to use: raw, roasted, used in soups, sliced in salads, sandwiches, or stir-fries, grated in slaws; radish greens are delicious in soups or stir-fries and are an excellent source of vitamins. -How to store: refrigerate in plastic bag/damp towel for 1-2 weeks. SCALLIONS (also called “Green Onions”): young shoots of green onions with long green stalks and milder tasting than large bulb onions; full of great fiber and antioxidants, high in potassium and source of vitamins C and B-6. -How to use: the bulb, flowers, and green leaves are edible; can be cooked, grilled, roasted whole as a vegetable; chopped in salads, soups, and other dishes for flavor. -How to store: refrigerate in damp towel/plastic bag for 5-7 days. UPICK STRAWBERRIES: red, conical fruit with tiny white flowers.  GOOD NEWS!  There are still plenty of ripe berries out there this week!  We are currently very short-staffed, so we can’t pick enough strawberries for all of you.  We are offering you another week that you may pick another 2 FREE quarts as part of your share (and you can pick 2 quarts for someone else less  able-bodied if you like), if you are able to come to our Honey Bee U-pick site ( 5700 Scio Church Rd.) at the corner of Zeeb and Scio Church Roads in Ann Arbor any day between 8 AM and 7 PM until Sunday, June 27.  If you are less able-bodied with an injury or the inability to bend or walk very well, please  come to Honey Bee U-pick and kindly request your 2 quarts any day of the week, or you can preorder for pick up at the Farm in Chelsea during Wed. or Friday distributions or at the Washtenaw Food Hub distributions on Wed. or Sat.  Unfortunately we can’t deliver preorders to any other sites due to lack of refrigeration. Extra quarts for U-pick are $4/qt, $32/flat or $3.50/lb and Already Picked are $5/qt or $40/flat (8 trays). -How to use: excellent raw, juicing, jam, pie, sorbet, in desserts -How to store:  Do not wash until you are ready to consume them. Place them on a paper towel in a tightly-covered container in the refrigerator for 2 to 3 days. WHITE HAKUREI TURNIPS and GREENS: a bunch of white salad turnips with round, s mooth 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!   -How to use: greens good in salads and soups and can be steamed or sauteed with leeks; roots can be roasted, steamed, or sauteed. -How to store: remove greens from turnip root and store separately in plastic bag in refrigerator for up to 3 days; roots can last up to 1-2 weeks in refrigerator. ANNOUNCEMENTS 1. 4th of July VACATIONS or OUT OF TOWN: Please let us know of changes in pick up days or locations if you will be out of town for the 4th of July weekend. Also keep in mind that Pick Up Rescheduling needs to be made within the same week (Sun.-Sat.). All changes can be made yourself on your Member Dashboard before Sunday at midnight  for the following week, or you can email us with your request using specific dates and locations.  Safe travels!! 2. WEEDIN G VOLUNTEERS NEEDED:  We really are shorthanded with our crew right now, so we have many 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. Thank you if you are able to help in any way! 3. STRAWBERRIES ARE READY!  See above for details about Strawberries in “This Week’s Share”.  We will continue to have “already picked” strawberries  at Tantre Farm on Wednesday (10 AM- 7 PM) and Friday  (2 PM – 7 PM) or the Washtenaw Food Hub on Saturday (9 AM – 12 PM) for $5/quart or 40/flat (8 qts).  Just a reminder that there will be no you-pick strawberries at Tantre Farm this year, but rather at a new location called “Honey Bee U-pick” (See details above). We will provide buckets for picking and bags or cardboard trays for you to transport berries home or you may provide your own. 4. STILL PLENTY OF BOXES AVAILABLE FOR OUR IMMUNE BOOSTER CSA THIS WEEK:  Please feel free also to sign up for our weekly, collaborative CSA share if you would like to supplement your box or give it as a gift. The menu is updated  on our website every Monday – Wednesday  http://www.tantrefarm.com/how-does-our-immune-booster-csa-work/.  Still time to sign up this week! 5. PICK UP TIMES & LOCATIONS REMINDER:  Please use your  Member Dashboard to schedule Holds or Pick up Location Changes.  Please let us know if there are any problems with Rescheduling. *Ann Arbor Farmers’ Market (Wed.)—7 AM to 12 PM (TANTRE STAFF there  the whole time) *MOVE Fitness & Wellness Studio (Wed)—8 AM to 10 AM (SARA there the whole time) *Farm (Wed.)—10 AM to 7 PM (TANTRE STAFF there with some self check-in) *Washtenaw Food Hub (Wed.) –6 PM to 8 PM (LIZZIE will be  there the whole time) *Pure Pastures (We d.) (limited site) —10 AM to 5 PM (JESSICA there from 9 AM – 11 AM) *Farm (Fri.)—2 PM to 7 PM (TANTRE STAFF there with some self check-in) *Community High School (Sat.) —7 AM to 12 PM (SHANNON there the whole time) *Washtenaw Food Hub (Sat.)—9 AM to 12 PM (RYAN and Staff there the whole time) *Chelsea Farmers’ Market (Sat.)—8 AM to 12 PM (DEB and staff there the whole time) *Argus-Packard (Sat) (limited site)—12 PM to 3 PM (ARGUS STAFF there the whole time) *RoosRoast-Rosewood (Sat)–9 AM  to 11 AM (DEBRA is there the whole time) REFLECTIONS ON THE FARM by Richard & Deb    It has been a very pleasant week to sit underneath the old hickory tree and welcome people to the new strawberry patch at Honey Bee U-Pick on Scio Church Road.  The berries have been ripening with the warm sun until they are very sweet these past few weeks and now this cooler wet weather has given them a new life , which has extended into a nother week of picking!  Strawberries are a very short season with usually 2 to 3 weeks of good picking.    We are really looking forward to our CSA members getting another week of picking berries if you are interested.  If you are unable to pick due to physical difficulties, please let us know so that we can have them ready for you at Honey Bee U-pick, Tantre Farm, or the Washtenaw Food Hub.  What a joy and a delight it has been to share and see the excited faces of young and old who gather these red rubies that will be transformed into jam jars and freezer bags for abundant and continuous enjoyment of summer throughout the winter!  Those of you who haven’t made it yet, hopefully you can come to 5700 Scio Church Rd. in Ann Arbor any day this week between 8 AM and 7 PM.    It is a special rite of summer to come to a berry patch and eat the sweetness that the earth offers us.  Thank you for sharing the harvest with us! RECIPES FRESH STRAWBERRY DRESSING (from www.eatingwell.com)   1 cup strawberries, rinsed, hulled and sliced 1 Tbsp balsamic vinegar 3/4 tsp freshly ground pepper 1/2 tsp sugar 1/4 tsp salt 2 Tbsp almond oil or canola oil    Place strawberries, vinegar, pepper, sugar and salt in a blender or food processor; process until pureed, stopping once or twice to scrape down the sides.  Add oil and process until smooth. GADEER’S FAVA BEAN RECIPE A traditional Mediterranean recipe.  Adjust ingredients to taste. 1-2 qts fava beans with pods 3 cloves garlic or 3 summer onions, chopped 1/2 bunch of cilantro, chopped 1/2 cup lemon juice, fresh or bottled 1/4 cup olive oil    Prepare fava pods for cooking, but remove “string” on edge of pod by grasping stem part with a knife and pulling “stringy” part of the pod off.  Chop beans in 1-inch chunks (shell and beans together).  Heat olive oil in pot and add the beans.  Stir occasionally on low heat.  When the beans begin to water, add garlic, cilantro, and lemon.  Beans are ready when they turn a more brownish-green.  Enjoy! GARLIC SCAPE-KALE PESTO  Makes about 1 1/2 cups of pesto 1 cup garlic scapes (about 8-9 scapes) cut into 1/4-inch slices 3-5 leaves kale or collards 1/3 cup walnuts, pecans, or pine nuts (toasting these adds a nice twist) 3/4 cup olive oil 1/2 cup grated Parmesan cheese 1/2 tsp salt Black pepper, to taste    Place scapes, kale, and nuts in the bowl of a food processor and grind until well combined and somewhat smooth but not purely pureed.  Slowly drizzle in oil and process until integrated but there is still some “chunkiness”. Transfer mix to a mixing bowl.  Add Parmesan, salt and pepper to taste. NAPA CABBAGE SALAD (from www.allrecipes.com)  Serves 6 1 head Napa cabbage 1 bunch minced green onions< br>1/3 cup butter 1 (3 oz) package ramen noodles, broken 2 Tbsp sesame seeds 1 cup slivered almonds 1/4 cup cider vinegar 3/4 cup vegetable oil 1/2 cup white sugar 2 Tbsp soy sauce    Finely shred the head of cabbage; do not chop.  Combine the green onions and cabbage in a large bowl, cover and refrigerate until ready to serve.  Preheat oven to 350 degrees.  Make the crunchies: melt the butter in a pot.  Mix the ramen noodles, sesame seeds and almonds into the pot with the melted butter.  Spoon the mixture onto a baking sheet and bake the crunchies in the preheated 350 degrees oven, turning often to make sure they do not burn.  When they are browned remove them from the oven.  Make the dressing: in a small saucepan, heat vinegar, oil, sugar, and soy sauce.  Bring the mixture to a boil, let boil for 1 minute.  Remove the pan from heat and let cool.  Combine dressing, crunchies, and cabbage immediatel y before serving.  Serve right away or the crunchies will get soggy.

Tantre Farm CSA Newsletter
WEEK #2
June 6-12, 2021

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.
   
If you are new to our CSA, you can find all past newsletters on our website under the NEWSLETTERS tab.

THIS WEEK’S SHARE
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
-How to use: great in salads, soups, and sautéed vegetable dishes
-How to store: very perishable, so use up quickly; store in plastic bag with a paper towel in refrigerator for up to 5 days.

ASPARAGUS:  Also known as “sparrowgrass”, you will receive these green or purple spears; each contains vitamins A, B, and C, and iron.
– How to use: serve raw, chopped in salads, or with dips. You can also steam, roast, grill.
– How to store: wrap in damp cloth and plastic bag, then refrigerate. Alternatively, bundle spears with rubber band and place upright in container with an inch of water.

BOK CHOY (Joi Choi): written as bok choi, a traditional stir-fry vegetable from China with a sweet and mild flavor; looks like white Swiss chard with the stems all attached at the bottom; conside red a cool weather crop; part of the cabbage or turnip family.
-How to use: two vegetables in one–the leaves can be cooked like spinach, and the crisp stem can be eaten like celery or asparagus; excellent in stir-fries, soups, sauteed or eaten raw.
-How to store: store as you would any green–in a loose plastic bag in the crisper drawer of your refrigerator.

NO HERB BUNCH THIS WEEK!  Our herb patch is much smaller this year, so we will not be able to provide herbs every week. Most of our herbs are taking longer to grow back with this heat , so  we are letting our smaller  patches of herbs recuperate.

LETTUCE (Skyphos):  You will receive either Skyphos (a beautiful butterhead  with large, dark red heads and nicely contrasting green centers. Excellent flavor and texture, and rich in calcium, iron, and vitamins A and C) or Tropicana (bright green, frilly, leaf lettuce forming wide rosettes that maintain a sweet flavor and crisp texture).
-How to use: raw in salads, sandwiches, or (believe it or not!) use in soups and smoothies.
-How to store: refrigerate in plastic bag for 3-5 days.

ONIONS: You will receive either Green Onions  (also called “scallions”; young shoots of bulb onions with long green stalks and milder tasting than large bulb onions; full of great fiber and antioxidants, high in potassium and source of vitamins C and B-6.) OR Summer Onions (slightly larger bulbs (“baby bulb onions”) than green onions, but both bulb and leaves are still edible; can be prepared like cippolini onions.).
How to use: the bulb, flowers, and green leaves are edible; can be cooked, grilled, roasted whole as a vegetable; chopped in salads, soups, and other dishes for flavor.
How to store: refrigerate in damp towel/plastic bag for 5-7 days.

POTATOES:  You will receive any of the following “old buddy” certified  organic, storage potatoes. From Second Spring Farm in Cedar, MI you may re ceive Dakota Red (red potato with white flesh that is good for baking, boiling, or frying).  On the other hand, Wayward Seed Farm in Ohio provided Yukon Gold (yellowish brown skin with yellow dry flesh and pink eyes; long storage and good tasting; perfect baked, boiled, mashed or fried) or Crimson King (Attractive, oval tubers with red skin and red flesh; good for baking, boiling, roasting, or frying) or  All Blue (deep blue skin and flesh; moist texture; perfect in salads, baked, or boiled) *Interesting note:  Most blue fleshed cultivars contain 90 times more antioxidants than white tubers, and the antioxidants in potato tubers are enhanced by cooking them.  These “old buddies” potatoes  have  been  over-wintered  in optimum storage conditions;  possibly slightly less firm and slightly more sweet than a new potato, but good for cooking in any way suggested below.   
-How to store: keep in cool, dark place in paper bag; ideal temperature is 38-40 degrees with 80-90 percent humidity

RADISHES (Bacchus):  stunning, purple, round radish with white inner flesh. Very good flavor and not too hot.
-How to use: raw, roasted, used in soups, sliced in salads, sandwiches, or stir-fries, grated in slaws; radish greens are delicious in soups or stir-fries and are an excellent source of vitamins.
-How to store: refrigerate in plastic bag/damp towel for 1-2 weeks.

SPICY GREENS (Stir-Fry Mix): gourmet-quality greens for quick cooking; includes Tatsoi, Hon Tsai Tai, Green and Red Mustard.
-How to use: used for salads, quick sauteing/braising, and stir fries.
-How to store: refrigerate in plastic bag for 2-4 days.

SPINACH:  crisp, dark green leaf; best eaten raw or with minimal cooking to obtain the beneficial chlorophyll,  rich in of vitamin K, vitamin A, manganese, folate, magnesium, iron and a plethora of other nutrients and antioxidants. The appearance of spinach also marks the beginning of spring for many of us farmers/gardeners!
-How to use: delicious flavor when juiced, toss in fresh salad, add to sandwiches, saute, steam, braise, or add to crepes, quiche, lasagna, and soups.
-How to store: refrigerate with a damp towel/bag for up to 1 week.

ANNOUNCEMENTS

1. PAYMENTS DUE:  If you still owe money, please finalize payments as soon as possible during the month of June.

2. MISSING NEWSLETTERS:  If you or your partner are missing any newsletters, please let us know, since there seem to be some glitchy things happening with anyone who uses comcast.net and a few other email providers.  Please make sure that you check your SPAM/JUNK folders to see if you are receiving emails, since we can tell if they were sent to your address, but unopened. Let us know if you would like any missing newsletters sent to you, or if we should add any missing emails for partners.

3. STRAWBERRIES ARE RIPE!  This week you may come to the farm for “already picked” strawberries on Wednesday (10 AM- 7 PM) and Friday  (2 PM – 7 PM) for $5/quart or 40/flat (8 qts).  These are normal distribution days at the farm, so no need to let us know you are coming.  If you come any other time, you will need to schedule it by emailing us, so we make sure we have berries at the farm.  There will be no “you-pick” strawberries at Tantre Farm this year, but rather at a new location.  We will open on June 12, Saturday morning at 8 AM until 7 PM for strawberry picking in Ann Arbor at a new property on the corner of Zeeb Rd. and Scio Church Rd. called “Honey Bee U-pick” for $3.50/lb.  There will be signs to guide you to the driveway of a newly constructed timber frame in the middle of the field.  If you use GPS use 5700 Scio Church Rd., and it brings you pretty close to that location. We will provide buckets for picking, but please bring your own containers to transfer strawberries into or we will provide bags or cardboard trays. We will also have “already picked” berries there for sale  at that location for $5/qt.  Please let us know if you have any questions.

4. FAMILY FARM HIKE on FRIDAY, June 18, from 4-5 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 twelfth 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 feel free to wear a mask if it makes you more comfortable, but not required if you are vaccinated.  Meet at the picnic tables behind the Main House.

5. IMMUNE BOOSTER CSA:  As some of you know last year 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 and the Chelsea Farmers Market during the summer:  http://www.tantrefarm.com/how-does-our-immune-booster-csa-work/.  Still time to sign up this week!

6. PICK UP TIMES & LOCATIONS REMINDER:  Please use your  Member Dashboard to schedule Vacations or Pick up Location Changes.  Please let us know if there are any problems with Rescheduling.  Some sites have less space to drop share boxes at, so are considered “limited” (see below). Please always email ahead to see if the limited sites are at capacity before making any switches on your own to those spaces.
*Ann Arbor Farmers’ Market (Wed.)—7 AM to 12 PM (TANTRE STAFF there from 7-9 AM)
*MOVE Fitness & Wellness Studio (Wed)—8 AM to 12 PM (SARA there the whole time)
*Farm (Wed.)—10 AM to 7 PM (TANTRE STAFF there with some self check-in)
*Washtenaw Food Hub (Wed.) –6 PM to 8 PM (LIZZIE there the whole time)
*Pure Pastures (Wed.) (limited site) —10 AM to 5 PM (JESSICA there from 9 AM – 11 AM)
*Farm (Fri.)—2 PM to 7 PM (TANTRE STAFF there with some self check-in)
*Community High School (Sat.) —7 AM to 12 PM (SHANNON there the whole time)
*Washtenaw Food Hub (Sat.)—9 AM to 12 PM (RYAN and Staff there the whole time)
*Chelsea Farmers’ Market (Sat.)—9 AM to 12 PM (DEB and staff there the whole time)
*Argus-Packard (Sat) (limited site)—12 PM to 3 PM (ARGUS STAFF there the whole time)
*RoosRoast-Rosewood (Sat)–9 AM  to 11 AM (DEBRA is there the whole time)

RECIPES
**Keep in mind a very easy way to find recipe ideas for almost any combination of share box ingredients is to type the items into your preferred “search bar” with the word “recipe” after it, and many recipe ideas will pop up.  Have fun searching!  Lots and lots of ideas!

 ROASTED ASPARAGUS-CARROT-SPINACH SOUP
1 bunch of Asparagus
3-4 carrots (peeled & sliced length-wise)
2 cups of Spinach (or Bok Choy)
2 cloves of Garlic
Water – to make vegetable stock
Milk (or alternative milk)- about 2 cups
Salt & Pepper to taste
Other spices you wish to add
       Begin by cutting bottom ends off asparagus (don’t throw away).  Peel the carrots (reserve the peels).  Place asparagus & carrots on tray to roast in oven – set @ 450 for appx. 20 minutes, carrots cooked about 5 minutes longer.  Place the asparagus ends, carrot peels, and garlic in pot. Cover with water and season to taste. Bring to boil, then simmer appx. 20 minutes. This will make your stock.  Combine veggies & splash of stock in blender and begin blending. Add more stock & milk as needed to your taste and continue to blend to the consistency you desire. I returned to pot & cooked/kept warm on the stove & added seasoning here.

BROCCOLI AND BOK CHOY STIR-FRY (from From Asparagus to Zucchini: A Guide to Cooking Farm-Fresh Seasonal Produce by MACSAC)  Serves 2
1 Tbsp peanut oil
1 red bell pepper, julienned (matchsticks)
1 green bell pepper, julienned
1 bunch green onions, chopped
1 cup broccoli florets
1 2-inch piece of ginger, grated
Pinch of salt and pepper
1 lb bok choy, shredded
2 Tbsp sherry
1 Tbsp soy sauce
         Heat oil in skillet or wok.  Stir-fry peppers, onions, broccoli, ginger, salt, and pepper until broccoli softens slightly, 3-4 minutes.  Add bok choy and sherry; cook 2 minutes.  Sprinkle with soy sauce.  Serve immediately. 

Please note: If you are not a summer CSA member and you have received this email, it is because you have subscribed to receive our newsletters through the website. Please manage your subscription to stop receiving notifications when we post these newsletters.

Tantre Farm CSA Newsletter
WEEK #1
May 30-June 5, 2021

   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.

   If you are new to our CSA, you can find all past newsletters on our website under the NEWSLETTERS tab.

THIS WEEK’S SHARE

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
-How to use: great in salads, soups, and sautéed vegetable dishes
-How to store: very perishable, so use up quickly; store in plastic bag with a paper towel in refrigerator for up to 5 days.

ASPARAGUS:  Also known as “sparrowgrass”, you will receive these green or purple spears; each contains vitamins A, B, and C, and iron.
– How to use: serve raw, chopped in salads, or with dips. You can also steam, roast, grill.
– How to store: wrap in damp cloth and plastic bag, then refrigerate. Alternatively, bundle spears with rubber band and place upright in container with an inch of water.

RED ACE BEETS from Wayward Seed Farm:  These certified organic, storage beets come from Wayward Seed Farm (http://waywardseed.com) in Ohio. These round, smooth, deep red roots have sweet flavor and can be used raw or cooked.
-How to use: roots good in soups, stews, roasted, boiled, steamed, excellent grated raw into salads or baked goods.
-How to store: separate roots from leaves and store unwashed in plastic bags in hydrator drawer of refrigerator for up to 2 weeks;

CARROTS (Purple Elite): You will receive these Tantre storage carrots that have a rich purple skin contrasting nicely with a beautiful yellow core and striations.
-How to use:  delicious roasted, grated in salads or juiced; steamed or sautéed, in stews, soups, casseroles, stir-fries
-How to store:  refrigerate dry and unwashed roots in plastic bag for up to 2 weeks

FRESH HERBS:  You will be receiving fresh herbs off and on throughout the summer, since harvesting them often means they need a few weeks to recover before we harvest again.  Here are a couple of links to help you know more about how to use fresh herbs: https://www.urbancultivator.net/cooking-with-fresh-herbs/.  The following is a good link to help you identify your herb with images and descriptions:  http://theherbexchange.com/25-best-herbs-to-grow-in-your-kitchen-garden/.  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 be receiving  either Chamomile— These small, daisy-like flowers are best known for making a soothing tea; also the flowers make a pretty garnish and a flavorful addition to salads.  The whole bundle can be used fresh or dried upside down for a week or two, and then the flowers plucked and put into a jar for a restful, calming, sleepy time tea for the winter OR you will receive Oregano—This member of the mint family has a spicy flavor and no mint aroma; good in soups and tomato-based dishes, and helps with indigestion as a hot tea.  

LETTUCE (Skyphos):  A beautiful butterhead  with large, dark red heads and nicely contrasting green centers. Excellent flavor and texture, and rich in calcium, iron, and vitamins A and C.
-How to use: raw in salads, sandwiches, or (believe it or not!) use in soups and smoothies.
-How to store: refrigerate in plastic bag for 3-5 days.

ONIONS (Patteron):  medium-large, blocky bulbs with dark yellow skin and thin necks; excellent storage onion.  Tantre’s onions didn’t store as long this year, so thanks to our former intern (2003)-turned-farmer, Reid Johnston, of Second Spring Farm (www.secondspringfarm.net), he is providing you with his certified organic onions from Cedar, MI. Some of the tops may be soft,
-How to use: can be grilled or roasted or chopped in soups, meat dishes, and other veggie dishes for flavor
-How to store:  will store for six months or more, if kept in a cold, dark place, but remove any ones starting to go soft from the others.

POTATOES:  These certified organic, storage beets come from Wayward Seed Farm (http://waywardseed.com) in Ohio.  You will receive Yukon Gold (yellowish brown skin with yellow dry flesh and pink eyes; long storage and good tasting; perfect baked, boiled, mashed or fried) and Crimson Red (attractive oval tubers with red skin).  These “old buddies” potatoes have been over-wintered in optimum storage conditions; possibly slightly less firm and slightly more sweet than a new potato, but good for cooking in any way suggested below.  
-How to use: good baked, boiled, roasted or in potato salads
-How to store: keep in cool, dark place in paper bag; ideal temperature is 38-40 degrees with 80-90 percent humidity

RADISHES: You will receive the following –  Pink Beauty (pink-colored root with mild, spicy flavor) or Bacchus (stunning, purple, round radish with white inner flesh. Very good flavor and not too hot).
-How to use: raw, roasted, used in soups, sliced in salads, sandwiches, or stir-fries, grated in slaws; radish greens are delicious in soups or stir-fries and are an excellent source of vitamins.
-How to store: refrigerate in plastic bag/damp towel for 1-2 weeks.

SPICY GREENS (Stir-Fry Mix): gourmet-quality greens for quick cooking; includes Tatsoi, Hon Tsai Tai, Green and Red Mustard.
-How to use: used for salads, quick sauteing/braising, and stir fries.
-How to store: refrigerate in plastic bag for 2-4 days.

SPINACH:  crisp, dark green leaf; best eaten raw or with minimal cooking to obtain the beneficial chlorophyll,  rich in of vitamin K, vitamin A, manganese, folate, magnesium, iron and a plethora of other nutrients and antioxidants. The appearance of spinach also marks the beginning of spring for many of us farmers/gardeners!
-How to use: delicious flavor when juiced, toss in fresh salad, add to sandwiches, saute, steam, braise, or add to crepes, quiche, lasagna, and soups.
-How to store: refrigerate with a damp towel/bag for up to 1 week.

ANNOUNCEMENTS

1. MASK WEARING- We encourage that you all come to each distribution site with a mask if you are unvaccinated, but if you are already vaccinated you are not required to wear masks, especially outside.  Please let our volunteers know if you need help.  We ask that you continue to maintain respectful social distance from each other, and get someone else to pick up your share if you feel sick.  Please treat each other with kindness!

2. ANY CHANGES in your address, phone, e-mail, or of misspelled names on any mailings or Pick Up Lists at Distribution Sites?  Are we missing your share partner’s name? Please let us know as soon as possible.

3. PAYMENTS DUE:  If you still owe money, please finalize payments as soon as possible during the month of June.

4. IMMUNE BOOSTER CSA:  As some of you know last year 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 and the Chelsea Farmers Market during the summer:  http://www.tantrefarm.com/how-does-our-immune-booster-csa-work/.  Still time to sign up this week!

5. FARMERS MARKETS:  All  markets are in person this year, so we are set up at the Ann Arbor Market on Wednesdays and Saturdays from 7 AM until 1 or 2 PM.  We also participate a bit in the online sales shopping for the Chelsea Farmers Market, so if you want to avoid the crowds, you can pick up your order at market.  See the website for more details: https://openfoodnetwork.net/chelsea-farmers-market/shop.  Of course, we will also be at the Chelsea Farmers Market from 8 AM-1PM throughout the rest of the summer and into the fall as well.  We have established a Market Stand at the Food Hub during the Immune Booster pick up times on Saturdays from 9 AM-12 PM as well, so please feel free to purchase extra items.

6. PICK UP TIMES & LOCATIONS REMINDER:  Please use your  Member Dashboard to schedule Vacations or Pick up Location Changes.  Some sites have less space to drop share boxes at, so are considered “limited” (see below). Please always email ahead to see if the limited sites are at capacity before making any switches on your own to those spaces.
**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 your own pen to check off your name.
Ann Arbor Farmers’ Market (Wed.)—7 AM to 12 PM (TANTRE STAFF there from 7-9 AM)
MOVE Fitness & Wellness Studio (Wed)—8 AM to 12 PM (SARA there the whole time)
Farm (Wed.)—10 AM to 7 PM (TANTRE STAFF there the whole time with some self check-in)
Washtenaw Food Hub (Wed.) –6 PM to 8 PM (LIZZIE there the whole time)
Pure Pastures (Wed.) (limited site) —10 AM to 5 PM (JESSICA there from 9:30 AM – 11:30 AM)
Farm (Fri.)—2 PM to 7 PM (TANTRE STAFF there from 2 to  7 PM with some self check-in)
Community High School (Sat.) —7 AM to 12 PM (SHANNON there the whole time)
Washtenaw Food Hub (Sat.)—9 AM to 12 PM (RYAN and Staff there the whole time)
Chelsea Farmers’ Market (Sat.)—9 AM to 12 PM (DEB there the whole time)
Argus-Packard (Sat) (limited site)—12 PM to 3 PM (ARGUS STAFF there the whole time)
RoosRoast-Rosewood (Sat)–9 AM  to 11 AM (DEBRA is there the whole time)

REFLECTIONS ON THE FARM
by Richard and Deb

   Welcome to the Summer CSA share of 2021!  This spring has had a little unusual weather–cool and not much rain, although we have had a series of warm spells here and there.  We are looking forward to a number of sweet, tender vegetables coming soon such as snap peas, beets, baby carrots, turnips, greens, asparagus, AND strawberries, which look really productive this year with millions of blossoms under the fresh, healthy spring leaves.  This is the first year that we have planted no strawberries at Tantre Farm, but rather at a property that we are providing folks with you-picking opportunities and ecological restoration on the corner of Zeeb and Scio Church in Ann Arbor.  Next week should be an easy time with you-pick strawberries, since the weather looks very promising.  We will let you know more details next week.  It should be easy to find, since we have erected a new timberframe barn as a gathering place for food, farming and fun, and we will have lots of signs.  Hope to see you in the strawberry patch over the next 4 weeks!

   Thank you for joining the CSA and for the overwhelming support and the amazing response to the CSA share this season.  We also appreciate our farm crew for weathering every storm and temperature fluctuation from 20 degree mornings to 80 degree days during these past few months of planting and harvesting.  They have been happily plucking weeds, harvesting vegetables, and packing your shares. It is another year of realizing the strength and sustainability of supporting our local farmers and our local community.

RECIPES
**Keep in mind a very easy way to find recipe ideas for almost any combination of share box ingredients is to type the items into your preferred “search bar” with the word “recipe” after it, and many recipe ideas will pop up.  Have fun searching!  Lots and lots of ideas!

CHAMOMILE LEMONADE (from www.vegetariantimes.com)
If chamomile is not your cup of tea, this refreshing lemonade is a great new way to give the flower a try.
3/4 cup cane sugar
2 Tbsp grated lemon zest
5 Tbsp fresh or dried chamomile flowers, or 6 chamomile tea bags
3/4 cup lemon juice
Lemon slices, for garnish
Combine sugar, lemon zest, and 2 cups water in saucepan.  Bring to a boil, stirring to dissolve sugar.  Remove from heat, and add chamomile flowers.  Cool.  Strain chamomile mixture into 2-quart pitcher; stir in lemon juice and 3 cups water.  Serve over ice with lemon slices, or store, covered, in refrigerator up to 5 days.

SPINACH AND ASPARAGUS FRITTATA  (from Capay Organic Farm CSA “Farm Fresh To You” website)  Serves 4
Filling:
1 bunch spinach, washed and drained, with stems removed
1 lb asparagus, cut into 1-inch pieces
2 cloves garlic or  2 green onions, minced or mashed
Egg mixture:
8 eggs, beaten
3 Tbsp whipping cream or water
1/4 tsp salt
Pepper, to taste
2 Tbsp Parmesan cheese, shredded (optional)
Olive oil, to coat skillet
   Preheat broiler.  Mix ingredients well and pour into a greased 8-inch skillet and stir until set (about 5 minutes).  Place under broiler for 2 minutes until top is golden brown.  Cut into slices.

BASIC ASPARAGUS RECIPE:
Simple preparation: place in a tall, covered pot with an inch of water.  Stand asparagus upright and steam for 5 minutes.  This cooks the tougher stalks, while lightly steaming the thinner tops.  Feel free to add the following toppings:  brushed with lemon juice, brushed with olive oil or butter and tossed with sesame seeds.

ROASTED ASPARAGUS-CARROT-SPINACH SOUP (https://recipes.sparkpeople.com/recipe-detail.asp?recipe=1865971)
1 bunch of Asparagus
3-4 Carrots (peeled & sliced length-wise)
2 cups of Spinach
2 cloves of Garlic
Water – to make vegetable stock (or Ginger Deli Soup)
Milk (or alternative milk)- about 2 cups
Salt & Pepper to taste
Other spices you wish to add
   Begin by cutting bottom ends off asparagus (don’t throw away).  Peel the carrots (reserve the peels).  Place asparagus & carrots on tray to roast in oven – set @ 450 for appx. 20 minutes, carrots cooked about 5 minutes longer.  Place the asparagus ends, carrot peels, and garlic in pot. Cover with water and season to taste. Bring to boil, then simmer appx. 20 minutes. This will make your stock.  Combine veggies & splash of stock in blender and begin blending. Add more stock & milk as needed to your taste and continue to blend to the consistancy you desire.  I returend to pot & cooked/kept warm on the stove & added seasoning here.

GRATED BEET AND CARROT SALAD
3-4 beets, grated
3-4 carrots, grated
1 finely chopped onion (or bunch of scallions or leeks)
1/3 cup cider vinegar
2 Tbsp balsamic vinegar
1 tsp honey
 Pour over vinegar and honey, mix and let marinate.