Tantre Farm CSA Newsletter
Extended Fall CSA Share
WEEK #1
Sept. 27-Oct. 3, 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.

In our newsletter, we try to give you an accurate listing of the produce in your box; however, since the newsletter is published often before the harvest, we may sometimes substitute some vegetables for others.  **Also, if you’re having trouble identifying any unfamiliar produce, please look for “Veggie ID” with additional information on our website under CSA INFO or under RECIPES.

We  try to keep the printed newsletter to a 2-page maximum, which means that we won't list all the share items' descriptions every week, but refer you to previous newsletters for information on items that have already appeared in your shares.   

THIS WEEK’S SHARE

GREEN or PURPLE BEANS:  You will receive Jade (long, slender, deep green, filet bean with sweet flavor) and/or Amythyst (purple, round pod with regular green bean flavor; can be cooked or eaten raw.  *Note: when purple beans are added to boiling water, their color changes to green and the beans stay green). 
-How to use: raw in salads, steamed, sautéed, stir-fried, etc. 
-How to store: refrigerate in plastic bag for up to 1 week.

BROCCOLI (or RADICCHIO):  This week you will receive either Radicchio or 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.

CARROTS (Bolero): excellent long-term, storage carrot with medium-long, thick, blunt, orange roots; excellent greens this week! ** This is the best time of year to try the greens, which are plentiful and rich in Vitamin C, and very tasty in soups. 
-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.

U-PICK FLOWERS (only available on the farm):  Every summer we plant a variety of flowers to share with you until the first frost.  We still have flowers available for the Extended Fall CSA members, but the cold weather could be coming soon, so we encourage you to come to the farm especially this week to pick your bouquet.  Please email if you plan to pick on other days besides Farm Distribution Days (Wed. and Fri.), so we can make sure someone is around to help you.   This week you can pick up to 16 stems per household.  You may want to bring a vase/jar to keep your flowers fresh going home, but we will have donated yogurt containers as well.  Your bouquet is part of your share, although it is always greatly appreciated when you make a donation to pay for seeds and labor.  Extra bouquets cost $5/bunch.

GARLIC: a bulb of several papery white cloves; believed to help in fighting infections, cancer prevention, and the immune system. 
-How to use:  minced raw in salad dressings, sautéed and added to stir-fries, meats, vegetables
-How to store: fresh garlic can be stored in an open, breathable container in a cool, dark place for many months.

KALE (Green Curly):  well-ruffled, curly green leaves on green stems; this variety makes a good, roasted “kale chip”.
-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.

LETTUCE: rich in calcium, iron, and vitamins A and C; you will receive any of the following: Red/Green Leaf, Romaine.
How to use: raw in salads or use in soups.
How to store: refrigerate in plastic bag for 3-5 days.

MUSHROOMS (Oyster): white or gray, 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.

SWEET PEPPERS:  You will receive any of the following: Red Knight Bell (big, blocky, thick-walled, green-to-red pepper with sweet flesh), Green Bell (large blocky cells with fruity, slightly sweet flavor with green skin), AND/OR Red/Yellow Cornitos (exceptionally sweet, smaller versions of Carmen sweet pepper, but can be bright yellow or red when ripe; “bull’s horn” pepper type and tasty any way you eat them — raw, cooked, sliced, diced, sautéed, stuffed, grilled, and especially fire-roasted, which caramelizes the sugars and elevates them to a whole new level of delicious!) 
-How to use:  eat raw for best nutrient retention; can be added to soups, stews, omelets, quiches, stir-fries, etc.; excellent stuffed.
-How to store: refrigerate unwashed in hydrator drawer for 1-2 weeks. 

POTATOES (Yukon Gold):  yellowish brown skin with yellow dry flesh and pink eyes; long storage and good tasting; perfect baked, boiled, mashed or fried)
-How to store:  Keep unwashed in cool, dark place in paper bag 

RADICCHIO (or BROCCOLI):  This week you will receive either Broccoli or Radicchio  (beautiful, gourmet, salad vegetable is often called “Italian chicory”;  colorful, white-veined, red leaves with appealingly bitter, nut-like texture; bitter and spicy taste which mellows if it is grilled or roasted).
-How to use: raw in salads, roasted, grilled, sauteed; excellent side dish for rich dishes; pairs nicely with beef roast or stews.
-How to store: refrigerate in plastic bag/damp towel for 1-2 weeks. 

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 A, C, and the B’s!
-How to store: refrigerate in plastic bag/damp towel for 1-2 weeks. 

WINTER SQUASH/PIE PUMPKINS: You will receive 1 of each of the following: Acorn (small, green ribbed squash with pale yellow flesh; great stuffed with rice, breading, or soups) and Baby Bear Pie Pumpkin (unique size and shape, and is often called "the perfect mini pumpkin" by growers; deep orange, 1 1/2-2 1/2 pound fruits are about half the size of a normal pie pumpkin)
-How to use: Slice in half, scoop seeds out and bake with a little water in baking pan at 350 degrees for 40 minutes or until tender; boil or steam chunks for 15-20 minutes, or until tender (peel skins off “before” or “after“ cooked, but “after” is easiest when it’s cooled); mash cooked squash with butter; purée cooked squash for creamy soup, or add uncooked chunks to soups or stews; add small amounts to yeast breads, muffins, cookies, pies, oatmeal, etc.
-How to store:  Keep for several months (depending on the variety) in a dry, moderately warm (50-60 degrees), but not freezing location with 60-75% humidity; will also store at room temperature.

ANNOUNCEMENTS 

1. VACATION HOLD or PICK UP RESCHEDULE: If you know that you are not able to pick up or need to reschedule pick up days during these coming 3 weeks for any reason, you can make those changes yourself by going into this link http://tantrefarm.csasignup.com and choosing “Schedule vacations or pick up location changes” under the “Member Actions” box on the left. You will need to do this before Saturday of every week, if you know that you will not be picking up your share or you want to change your pick up date or location, or email us to make changes.  Please make a strong effort to PICK UP ALL OF YOUR SHARES in the next few weeks.  If you miss a share pick up, it is available at the farm for the missed day and 1 day after, but please let us know ASAP, so we know what to do with your share and don't have to make a number of phone calls.

2. THANKSGIVING CSA on November 21:  This CSA is NOT open for registration just yet, but we wanted to let you know to “save the date”, since it will open soon.  A more detailed email notice will come to you in the next week.  This share is a one time pick up of 60 to 80 pounds of produce for winter storage or to stock up on vegetables before the holiday for $125.  This share will be available for pick up on the Saturday before Thanksgiving at the Ann Arbor Farmers’ Market from 7 A.M. until Noon, at Tantré Farm from 2-5 P.M, and other locations TBD.

3. FREE U-PICK BASIL AVAILABLE: If you haven't made PESTO yet or dried or frozen your basil leaves, then you are in luck!  Our tallest basil was zapped by an early visit from Jack Frost, but the shorter plants survived with only a few blemishes.  The basil is really still in good preserving condition.  If you are interested in picking large amounts of basil for free before we till it under or before the next freeze this week, please come by Friday. Please email if you plan to pick on other days besides Farm Distribution Days (Wed. and Fri.), so we can make sure someone is around to help you.  

4. IMMUNE BOOSTER CSA:  We will continue offering this CSA throughout the winter, if any of you are not sure about committing to any of the other CSA's. This weekly CSA is our 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, 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 REMINDERS:  **Volunteers will be at each site during designated times below.  We recommend that all come to each distribution site with a mask to pick up your shares.  We will have hand sanitizer at most sites as well. 
*Ann Arbor Farmers’ Market (Wed.)--7 A.M. to 12 P.M.  (TANTRE STAFF for check-in from 7-9 AM)
*Farm (Wed.)--10 A.M. to 7 P.M.  (TANTRE STAFF checking off names from 10 AM-12 PM and from 2-4 PM)
*Washtenaw Food Hub (Wed.) --6 P.M. to 8 P.M.  (LIZZIE for check-in the whole time)
*Pure Pastures (Wed)--9 A.M. To 12 P.M. (No Volunteer, so be prepared for self-check in with gloves or your own pen, if needed)
*Farm (Fri.)--2 P.M. to 7 P.M.  (TANTRE STAFF for check-in from 2 to  4 PM)
*Chelsea Farmers Market (Sat.)--8 A.M to 12 P.M.  (DEB for check-in the whole time)
*Community High School (Sat.) --7 A.M. to 12 P.M.  (SHANNON for check-in the whole time)
*Washtenaw Food Hub (Sat.)—9 A.M. to 12 P.M.  (PETER & RYAN for check-in the whole time)
*Argus (Sat)-- 12 P.M. To 3 P.M. (ARGUS STAFF for check-in the whole time)
*RoosRoast-Rosewood (Sat.)--9 A.M. to 11 A.M. (JONATHON for check-in the whole time)

REFLECTIONS ON THE FARM 
by Richard and Deb

	During these early autumn days the light of dawn arrives later and later and the evening darkness comes earlier and earlier with the cool, refrigerator temperatures leaving condensation on the crispy, green cabbage and kale leaves as well as a veil of water on the broccoli flowers.  We are looking forward to an abundant harvest of cabbage, kale, and broccoli, as well as an abundance of roots such as carrots, potatoes, radishes, and turnips along with a few tender mushrooms from the woods.  

	As the geese and cranes gather in larger and larger flocks as they ready to fly to the south, we are gathering the roots to store in the root cellar. Hundreds of crates of winter squash and pie pumpkins have already been clipped and carried to the warm, dry stacks of the squash room almost like an edible library of shapes, sizes and colors—each row representing a different variety.  

	We would like to thank all the hardworking Tantre staff and other volunteers for their great, Herculean efforts in bringing these mountains of food out of the field and into storage before the cold weather sets in again this week. We would also like to thank all of our CSA members for your interest and support for this coming fall season.  We hope that you will have good health and a healthy sense of well-being from these nutrient dense foods in these uncertain, upcoming days ahead.

RECIPES

MUSHROOMS WITH BASIL (from https://www.marthastewart.com/907432/mushrooms-basil)
10 oz. mushrooms
1 Tbsp. olive oil
torn fresh basil 
salt and pepper
	Place mushrooms on a large piece of parchment-lined foil. Drizzle with olive oil and season with salt and pepper. Fold into a tight packet and grill over medium-high until mushrooms are tender, 12 to 15 minutes. Sprinkle with basil.

GRILLED RADICCHIO AND WALNUT SALAD (from https://www.foodnetwork.com/recipes/paula-deen/grilled-radicchio-and-walnut-salad-recipe-1952789)  Serves 5.
Dressing:
3 tablespoons white wine vinegar
2 tablespoons olive oil
1 orange, zested
1 teaspoon honey
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Salad:
Nonstick, nonflammable cooking spray
2 heads radicchio, cut in half
2 oranges, peeled and sectioned
1 cup toasted walnuts
Salt and freshly ground black pepper
	For the dressing: In a small bowl, whisk together the vinegar, olive oil, orange zest, honey, salt, and pepper. Set aside.
For the salad: Spray the grill rack with nonstick, nonflammable cooking spray. Preheat the grill to medium-high heat.
Grill the radicchio until browned, about 2 minutes per side. Cool completely. Chop the grilled radicchio into bite-size pieces. In a medium bowl, combine the chopped radicchio, orange sections, and walnuts. Add the dressing, and toss gently to coat. Add salt and pepper, to taste, if needed. Serve at room temperature.

Tantre Farm CSA Newsletter
WEEK #17
Sept. 13-19, 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/! 
3-16
	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, ARUGULA or SPICY GREENS: You will receive either  Amaranth (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.), Arugula (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.) OR Spicy Greens (gourmet-quality, peppery greens for quick cooking or a salad; includes Kale, Tatsoi, Hon Tsai Tai, Green and Red Mustard. See Week 7 newsletter for usage and storage tips).

GENOVESE BASIL (with Root attached): ALL SHARES will receive basil this week, an herb with sweet, spicy, shiny, green leaves. This week it is with root attached, so 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! Used commonly in tomato sauces, pesto, and salad dressings.  It partners well with almost any summer vegetable, but especially tomatoes, eggplant, peppers, and squash.  

CARROTS (Romance): blunt-tipped, deep orange roots with impressive flavor for a summer-harvested carrot. See  Week 6 newsletter for usage and storage tips.

SWEET CORN (Potawatomi): yellow kernels with excellent sweet flavor.   * We don’t treat our organic corn with pesticides, so you may find some earworms enjoying the corn too; just cut off the damaged part and cook the rest of the ear.  Delicious!! See Week 11 newsletter for usage and storage tips.

U-PICK FLOWERS (only available on the farm):  This week you can pick up to 16 stems as part of your share.  We welcome  you to the farm to pick your flowers on any day of the week, but please contact us if it will be on other days besides Wednesdays and Fridays, so we can make sure to be around to show you where to go.  You may want to bring clippers and a vase/jar, but we will have clippers and donated yogurt containers to fill with water as well.  Donations are appreciated to help pay for seeds and labor.  Extras - $5/bouquet

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.

KALE: You will receive Green Curly (well-ruffled, curly green leaves on green stems; this variety makes a good, roasted “kale chip”). See Week 5 newsletter for usage and storage tips.

ONIONS (Copra): medium-sized, dark yellow-skinned storage onions; excellent storage onion staying firm and flavorful after most other varieties have sprouted; highest in sugar of the storage onions; same sulfurous compounds that draw tears inhibit rot, so the more pungent the onion the longer it will store. See Week 10 newsletter for usage and storage tips. 

CHILI PEPPERS:  You will receive Shishito (sweet, mild, slender Japanese chiles about 2- to 4-inches with squarish end.  It is said that 1 in 6 are hot!) and/or Poblano Chili Peppers (a mild variety of chili pepper known as “poblanos” when dark green; popular in southwestern recipes; heart-shaped fruit, which is mildly pungent with a lightly sweet, medium-hot flavor).  See Week 12 newsletter for usage and storage tips.

SWEET PEPPERS:  You will receive Red/Yellow Cornitos (exceptionally sweet, smaller versions of Carmen sweet pepper, but can be bright yellow or red when ripe; “bull’s horn” pepper type and tasty any way you eat them — raw, cooked, sliced, diced, sautéed, stuffed, grilled, and especially fire-roasted, which caramelizes the sugars and elevates them to a whole new level of delicious!) See Week 12 newsletter for usage and storage tips.

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 tips.

TOMATOES:  You will receive any of the following: Sakura (bright-red, shiny, medium-large cherry tomato with sweet tomato flavor),  Sungreen (green-ripe cherry tomato that is sweet with a tangy kick), Sun Gold Cherry (exceptionally sweet, bright tangerine-orange-cherry tomato; less acidic than the red cherry tomato, so slightly less bland in flavor), Gold Nugget (round to slightly oval cherry tomato with deep yellow color; well-balanced flavor), Tomatoberry (unique strawberry-shaped, deep red colored fruits with firm, meaty texture and excellent sweet flavor), Clementine (tangerine-colored, oval-round fruits; appealing, sweet-tart flavor; exceptional when halved and roasted), or Cherry Bomb (vivid red fruits of cherry size; firm, sweet, and well-balanced),  including Green Zebra (ripe as a green fruit with a yellow blush and darker green stripes; delicious, tangy salad tomato; beautiful sliced into wedges for salads), New Girl (medium-size fruits offer an ideal size for slicing onto sandwiches or cutting up into salads), and Rose (deep pink, heirloom, medium-sized tomato, which is meaty and flavorful).  See Week 11 newsletter for usage and storage tips.

WINTER SQUASH (Delicata):  This is one of the favorite first squashes by far at the farm with skins that are thin and edible!  The favorite way to prepare them is to roast them, so see recipe section.   These are small, oblong, creamy colored with long green stripes, only slightly ribbed; pale yellow, sweet flesh; edible skin; best eaten within 4 months of harvest.  See Week 16 newsletter for usage and storage tips.

ANNOUNCEMENTS

1. ENDING SUMMER CSA DATES:  The end is drawing near.  This is just a reminder that our summer shares are ending next week.  That means Sept. 23 (Wed.), Sept. 25 (Fri.), and Sept. 26 (Sat.) are the last distribution days for our Summer Shares.

2. “EXTENDED FALL CSA” SHARE REGISTRATION IS OPEN:  This is a 4-week share, which runs from the week of Sept. 27 – Oct. 24 for $140 celebrating all the bounty of the fall vegetables!  The link for online registration is http://tantrefarm.csasignup.com.  Please sign up before Saturday, Sept. 26 for all 4 weeks, using PayPal, check, or VENMO (this is a free app and you use @Deb-Lentz to pay with 6748 as the last 4 digits of phone number, if needed).  Please go to our website for more information.  Hope to share more of this abundant fall harvest with you throughout October!  Tell your friends and family!!  We are removing a few of the usual Summer CSA distribution sites, so please sign up for what is available.  

3. DETOUR OUT TO THE FARM STARTING SEPT. 14: Starting in this week, the Washtenaw County Road Commission will replace the culvert over Letts Creek on a small section of Old US-12 between Sylvan Road and the I-94 ramps, so those of you coming from Chelsea and Ann Arbor area need to find an alternative way to the farm. That section of the road will be closed until early October.  If you are traveling via I-94 and you don't mind gravel roads, my suggestion is to get off at the Kalmbach exit (Exit #156) and go left on Kalmbach Rd. (turns into gravel), then right on Garvey, then left on Hoppe, then right onto Old US 12, then left on Hayes Rd (which is Tantre Farm's road).  Here is the detour for those wanting to stay on pavement:  https://www.google.com/maps/d/viewer?mid=19YbcuI8Ra6FwjaUVWkBbTzIN-hK3CplF&ll=42.28631441987225%2C-84.08817914561767&z=15

4. FAMILY FARM HIKE on FRIDAY, Sept. 25 at 3:30 PM & 4:30 PM:  Our last Farm Hike was so much fun that we decided to offer something similar again.  CSA member, Alisse Portnoy, who teaches at the University of Michigan, and her daughter, Jessica, are in their eleventh year of once-a-week, long visits to the farm, and they will guide us around the farm at 4:30 PM, which typically lasts about 45 - 60 minutes.  Before then, at 3:30 PM you may join us in roasting and eating a variety of freshly picked items from the farm in our outdoor earth oven, such as sweet corn, peppers, tomatoes, eggplant, winter squash, etc. and spend some time independently exploring, swinging, or just resting in the shade. There is no fee for participating, and registration is not required, though if you RSVP by emailing Deb (tantrefarm@hotmail.com) for both events ahead of time we'll know to keep an eye out for you. Please bring a mask (though when we're spread out outside it will not be required). Hand sanitizers, an outdoor sink, and a refreshing place to refill your water bottle will be available. 

5. ALREADY PICKED TOMATOES AVAILABLE FOR SALE:  We have several tomato varieties available for preserving, whether canning, dehydrating, or freezing.  It is very easy to freeze all tomatoes:  For slicers, just wash and cut out around the core and put in freezer bags whole.  For cherry tomatoes, just wash and plop in freezer bags for excellent tomato soup or other dishes. Please email us your preferred type, amount, and pick up location ONLY at the Markets, the Food Hub, or the Farm. 
*Cost for Slicers & Cherry tomatoes - $25/half bushel box
*Cost for Romas (extremely limited!) - $35/half bushel box

6. WANTED: TOMATO PICKERS:   Is there anyone interested in helping us pick tomatoes any weekday morning for the next few weeks, but especially on Tuesday and Friday mornings?   We are a little short-handed, so please contact us. 

7. WANTED: HERB WEEDERS:   Do you like the aroma or flavor of parsley or mint?  Is there anyone interested in helping us weed a few of the herbs that are getting overrun with invasives.   We will give you a free bunch just for helping, so please contact us.  Thanks so much to those who have helped us so far!  IT HAS BEEN SO, SO, SO HELPFUL!  

8. 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, 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!

9. PICK UP TIMES & LOCATIONS REMINDER: **Volunteers will be at each site during designated times below.  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. 
*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)

RECIPES 

EASY ROASTING DELICATA SQUASH  (from https://www.rachelcooks.com/2017/10/30/how-to-cook-delicata-squash/)
 1 delicata squash 
 1 teaspoon olive oil 
 1/4 teaspoon salt (more or less to taste) 
 1/4 teaspoon black pepper (more or less to taste) 
	Preheat oven to 425°F. Scrub the outside of the squash with a brush until very clean. Cut ends off to create two flat edges. Cut in half lengthwise and scoop out seeds. Cut into 1/4- to 1/2-inch slices, keeping the size of the slices consistent. Rub, toss, or spray with olive oil so both sides of each slice are coated with oil. Sprinkle with salt and pepper and spread onto a parchment paper lined baking sheet in a single layer.  Place in preheated oven and roast for 20 minutes. Flip each slice over and roast for another 15 minutes or until golden brown and crispy on the outside and tender on the inside.  Enjoy immediately.  (Optional:  add other spices such as curry, cinnamon, basil, etc.)

Tantre Farm CSA Newsletter
WEEK #15
Aug. 30-Sept. 5, 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.	

THIS WEEK’S SHARE

GREEN BEANS and/or PURPLE BEANS:  You will receive Jade (long, slender, deep green, filet bean with sweet flavor) and/or Amythyst (purple, round pod with regular green bean flavor; can be cooked or eaten raw.  *Note: when purple beans are added to boiling water, their color changes to green and the beans stay green). See Week 11 newsletter for usage and storage tips.

CABBAGE: You will receive one of the following:   Caraflex (pointed mini cabbage, extremely uniform, small heads with good wrapper leaves. Inner leaves are tender, crunchy, and have an excellent, sweet and mild cabbage flavor. Perfect for summer salads, slaws, or cooked dishes),  New Jersey Wakefield (considered a beneficial digestive aid and intestinal cleanser; can be cooked or eaten raw in slaws or salads; although different varieties have varying nutritional strengths), or Tendersweet (midsize, flat heads; tender leaves are very thin, sweet, and crisp--perfect for coleslaw or stir-fries).  See Week 1 newsletter for usage and storage tips.

CARROTS (Romance): blunt-tipped, deep orange roots with impressive flavor for a summer-harvested carrot. See  Week 6 newsletter for usage and storage tips.

SWEET CORN (Potawatomi): yellow kernels with excellent sweet flavor.   * We don’t treat our organic corn with pesticides, so you may find some earworms enjoying the corn too; just cut off the damaged part and cook the rest of the ear.  Delicious!! See Week 11 newsletter for usage and storage tips.

U-PICK FLOWERS (only available on the farm):  This week you can pick up to 16 stems as part of your share.  We welcome  you to the farm to pick your flowers on any day of the week, but please contact us if it will be on other days besides Wednesdays and Fridays, so we can make sure to be around to show you where to go.  You may want to bring clippers and a vase/jar, but we will have clippers and donated yogurt containers to fill with water as well.  Your bouquet is part of your share, although it is always greatly appreciated when you make any donation to pay for seeds and labor.  Extra bouquets cost $5/bunch.

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:  Everyone will receive a bunch of Genovese Basil this week, an herb with sweet, spicy, shiny, green leaves.  This herb does not store well in a refrigerator, since it does not like cold temperatures. It will last longer when stored in a jar, vase, or glass of water on your counter or table top. 

KALE: You will receive Red Curly (well-ruffled, purplish green leaves with red stems; excellent for kale chips or a summer salad) or 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).

ONIONS:  You will receive Redwing (red storage onion, mildly pungent, very firm and stores well) and Copra (medium-sized, dark yellow-skinned storage onions; excellent storage onion staying firm and flavorful after most other varieties have sprouted; highest in sugar of the storage onions).   See Week 10 newsletter for usage and storage tips.

PEPPERS:  You will receive Green Bell (big, blocky, thick-walled, green pepper with sweet flesh) and/or Cornitos (exceptionally sweet, smaller versions of Carmen sweet pepper, but can be bright yellow or red when ripe; “bull’s horn” pepper type and tasty any way you eat them — raw, cooked, sliced, diced, sautéed, stuffed, grilled, and especially fire-roasted, which caramelizes the sugars and elevates them to a whole new level of delicious!) See Week 12 newsletter for usage and storage tips.

POTATOES (Adirondack Blue): round to oblong, slightly flattened tubers have glistening blue skin enclosing deep blue flesh; moist, flavorful flesh is superb for mashing or salads  *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 BLUE POTATOES SEEM TO BE LASTING BETTER REFRIGERATED!! See Week 8 newsletter for usage tips.

SUMMER SQUASH/ZUCCHINI:  You will receive some variety of the following: Zucchini (gourmet golden or green zucchini with uniform, cylindrical fruits), Patty Pan (tender, rounded scallop, bright yellow squash with a green tip; nutty flavor), or Slick Pik Summer Squash (long, yellow straight neck with good flavor).  See Week 9 newsletter for usage and storage tips.

TOMATOES:  You will receive any of the following: Sakura (bright-red, shiny, medium-large cherry tomato with sweet tomato flavor),  Sungreen (green-ripe cherry tomato that is sweet with a tangy kick), Sun Gold Cherry (exceptionally sweet, bright tangerine-orange-cherry tomato; less acidic than the red cherry tomato, so slightly less bland in flavor), Gold Nugget (round to slightly oval cherry tomato with deep yellow color; well-balanced flavor), Tomatoberry (unique strawberry-shaped, deep red colored fruits with firm, meaty texture and excellent sweet flavor), Clementine (tangerine-colored, oval-round fruits; appealing, sweet-tart flavor; exceptional when halved and roasted), or Cherry Bomb (vivid red fruits of cherry size; firm, sweet, and well-balanced),  including Green Zebra (ripe as a green fruit with a yellow blush and darker green stripes; delicious, tangy salad tomato; beautiful sliced into wedges for salads), New Girl (medium-size fruits offer an ideal size for slicing onto sandwiches or cutting up into salads), and Rose (deep pink, heirloom, medium-sized tomato, which is meaty and flavorful).  See Week 11 newsletter for usage and storage tips.

WATERMELON:  You will receive Dark Belle (dark-green skin, bright-red flesh, oblong 5-7 lb. fruit with thin rind, and very sweet flavor), Mini Love (sweet and firm, oval-round fruits avg. 3–5 lb. Distinctive, bright green rind with dark green stripes and dense, bright red flesh), or Sunshine Yellow (8-10 pounds oval-rounded fruit; green-striped shell with bright yellow flesh, which is brittle, juicy, and very sweet).  See Week 11 newsletter for usage and storage tips.

ANNOUNCEMENTS

1. PLANT WALK at TANTRE FARM on Sept. 7 from 5-7pm: These 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 chose around 15 edible, medicinal, or otherwise useful plants and mushrooms to focus on. Class is limited to 8 participants so that social distance can be maintained while still allowing everyone to see and hear clearly. You must go to https://squareup.com/store/willforageforfood and pay to hold your spot. Registered participants will be emailed with specific location information 24-48 hours before the walk.

2. ENDING SUMMER CSA DATES:  The end is drawing near.  This is just a reminder that our summer shares are ending in just a few weeks.  That means Sept. 23 (Wed.), Sept. 25 (Fri.), and Sept. 26 (Sat.) are the last distribution days for our Summer Shares.

3. VACATIONS or OUT OF TOWN: Please remember to contact us at least by Saturday or Sunday to make changes in pick up days or locations for the following week.  With Labor Day weekend coming up this week, we hope you have made all your changes for this week.  If you have forgotten to let us know and you can't find someone to pick up your share, please let us know if you want to cancel your share with a Vacation Hold or donate to a needy family.

4. ALREADY PICKED TOMATOES AVAILABLE FOR SALE:  We have several tomato varieties available for preserving, whether canning, dehydrating, or freezing.  It is very easy to freeze all tomatoes:  For slicers, just wash and cut out around the core and put in freezer bags whole.  For cherry tomatoes, just wash and plop in freezer bags for excellent tomato soup or other dishes. Please email us your preferred type, amount, and pick up location ONLY at the Markets, the Food Hub, or the Farm. 
*Cost for Slicers & Cherry tomatoes - $25/half bushel box
*Cost for Romas (extremely limited!) - $35/half bushel box

5. WANTED: TOMATO PICKERS:   Is there anyone interested in helping us pick tomatoes any weekday morning for the next few weeks, but especially on Tuesday and Friday mornings?   We are a little short-handed, so please contact us. 

6. WANTED: HERB WEEDERS:   Do you like the aroma or flavor of parsley or mint?  Is there anyone interested in helping us weed a few of the herbs that are getting overrun with invasives.   We will give you a free bunch just for helping, so please contact us.  Thanks so much to those who have helped us so far! 

7. 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, 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!

8. PICK UP TIMES & LOCATIONS REMINDER: **Volunteers will be at each site during designated times below.  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. 
*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 Richard and Deb

	The end of summer with the cottony-orange clouds on the horizon bring perhaps some of the remnants of the gulf hurricanes. Additionally no doubt some of the smoke remains from the hundreds of wild fires from northern California seem to have found their way to the midwest to enhance the colors of our sunsets.  Well away from the floods and the fires, we are enjoying the well-balanced days of declining light as we embrace the equanimity of these three weeks in front of the autumnal equinox.  Many of the summer crops are extending their stay or just getting started, such as tomatoes, the colorful sweet peppers, sweet corn, orange carrots, green beans, mushrooms, etc.   On the other hand we are looking forward to many upcoming fall crops: broccoli, cauliflower, cabbage, winter squash, spinach, arugula, celery, and the last of the yellow and red watermelons.  In looking later to the fall we see a continued abundance of the purple and orange carrots, beets, turnips, sweet spicy radishes, celeriac, and maybe some brussels sprouts.  Our relationship to these vegetables and to what comes from the good soil and the earth create what we hope to be a healthy beginning of the autumn and continued health for the rest of the year for our farm, our farm crew, and the local community.  Thank you for your support as we begin winding down the summer season.

RECIPES 

BASIL PESTO VEGAN (from What Do You Do With This Stuff?)  
This is delicious!
2 cup basil leaves
2 cup tomatoes, chopped
2 garlic cloves, pressed
2 Tbsp toasted pine nuts
1 tsp salt
	Combine all ingredients in a blender or food processor and puree until smooth.

Tantre Farm CSA Newsletter
WEEK #13
Aug. 16-22, 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.	

THIS WEEK’S SHARE

GENOVESE BASIL: ALL SHARES will receive basil this week, an herb with sweet, spicy, shiny, green leaves. It will last up to a week or 2 when stored in a jar, vase, or glass of water on your counter or table top. Do NOT refrigerate! 

GREEN BEANS (Jade):  long, slender, deep green, filet bean with sweet flavor.  See Week 11 newsletter for usage and storage tips.

CARROTS (Romance): blunt-tipped, deep orange roots with impressive flavor for a summer-harvested carrot. See  Week 6 newsletter for usage and storage tips.

SWEET CORN (Potawatomi): yellow kernels with excellent sweet flavor.   * We don’t treat our organic corn with pesticides, so you may find some earworms enjoying the corn too; just cut off the damaged part and cook the rest of the ear.  Delicious!! See Week 11 newsletter for usage and storage tips.

EGGPLANT: You will receive 1 or 2 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). See Week 11 newsletter for usage and storage tips.

U-PICK FLOWERS (only available on the farm):  Every summer we plant a variety of flowers for drying or fresh bouquets.  We welcome  you to the farm to pick your flowers on any day of the week, but please contact us if it will be on other days besides Wednesdays and Fridays, so we can make sure to be around to show you where to go.  This week you can pick up to 10 stems per household NOT per share.  You may want to bring a vase/jar to keep your flowers fresh going home, but we will have donated yogurt containers to fill with water as well.  Your bouquet is part of your share, although it is always greatly appreciated when you make a donation to pay for seeds and labor.  Extra bouquets cost $5/bunch.

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.

KALE (Green Curly): well-ruffled, curly green leaves on green stems; this variety makes a good, roasted “kale chip”.  See Week 5 newsletter for usage and storage tips.

KOHLRABI: delicious bulbous member of the cabbage family, that grows above ground; purple or green skin and crisp, apple-white flesh tubers. Most people enjoy taking the skin off and eating them raw, like an apple with a taste and texture somewhere between cabbage and broccoli stems.  See Week 5 newsletter for usage and storage tips.

ONIONS: You will receive Ailsa Craig Exhibition (a sweet, mild, yellow-skinned, heirloom onion) or Cipollini (a traditional Italian onion known for its flat, oval shape and delicately mild, sweet flavor), or Red Long of Tropea (specialty variety of tall, elongated, red bulbs traditionally grown in Mediterranean Italy and France).  

PEACHES (or PEARS on Fri/Sat): a rosy-orange skinned peach with firm, creamy yellow flesh; mature peaches will continue to ripen when set out.   See Week 11 newsletter for usage and storage tips.

PEPPERS:  You will receive Green Bell (big, blocky, thick-walled, green pepper with sweet flesh) and/or  Shishito (sweet, mild, slender Japanese chiles about 2- to 4-inches with squarish end.  It is said that 1 in 6 are hot!) and/or Poblano Chili (a mild variety of chili pepper known as “poblanos” when dark green; popular in southwestern recipes; heart-shaped fruit, which is mildly pungent with a lightly sweet, medium-hot flavor). See Week 12 newsletter for usage and storage tips.

POTATOES:  You will receive a mix of All Blue (an heirloom potato with deep blue skin and flesh; moist texture; perfect in salads, baked, or boiled. Most blue fleshed cultivars contain 90 times more antioxidants than white tubers) and 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.

PURSLANE: a fleshy-leaved trailing plant with red stems and small, tear drop-shaped, green leaves; often thought of as a weed but eaten as a delicious potherb or in salads with a slightly sour edge and a hint of a mucilaginous quality as a succulent herb; contains five times higher omega-3 fatty acids than spinach, which helps those with with cardiovascular problems like high blood pressure or high cholesterol.
=How to use: use it in salads, as greens in a sandwich, or as a topping for tacos and soup; sauté gently since overcooking will make it slimy.
=How to store: refrigerate in a plastic bag, up to 5 days; wash thoroughly just before using

SUMMER SQUASH/ZUCCHINI:  You will receive some variety of the following: Zucchini (gourmet golden or green zucchini with uniform, cylindrical fruits), Patty Pan (tender, rounded scallop, bright yellow squash with a green tip; nutty flavor), or Slick Pik Summer Squash (long, yellow straight neck with good flavor).  See Week 9 newsletter for usage and storage tips.

TOMATOES:  You will receive any of the following: Sakura (bright-red, shiny, medium-large cherry tomato with sweet tomato flavor),  Sungreen (green-ripe cherry tomato that is sweet with a tangy kick), Sun Gold Cherry (exceptionally sweet, bright tangerine-orange-cherry tomato; less acidic than the red cherry tomato, so slightly less bland in flavor), Gold Nugget (round to slightly oval cherry tomato with deep yellow color; well-balanced flavor), Tomatoberry (unique strawberry-shaped, deep red colored fruits with firm, meaty texture and excellent sweet flavor), Clementine (tangerine-colored, oval-round fruits; appealing, sweet-tart flavor; exceptional when halved and roasted), or Cherry Bomb (vivid red fruits of cherry size; firm, sweet, and well-balanced).  See Week 11 newsletter for usage and storage tips.

ANNOUNCEMENTS

1. FAMILY FARM HIKE on FRIDAY, Aug. 21:  Come at 1:30 PM, 3 PM, or at 4 PM for one or all three fun and physically distanced farm activities on Friday, August 21,   CSA member, Alisse Portnoy, who teaches at the University of Michigan, and her daughter, Jessica, are in their eleventh year of once-a-week, long visits to the farm, and they will guide our usual monthly family farm hike around our original farm at 4 PM, which typically lasts about 45 - 60 minutes.  Before then, at 1:30 PM, you have the option to join us in walking ¼ mile down the road to tour some of our farm land, where this year's corn, tomatoes, melons, peppers, and more -- plus pigs and cows -- are thriving. At 3 PM you may join us in roasting and then eating some of what we harvested in our outdoor earth oven, and spend some time independently exploring, swinging, or just resting in the shade. This series of events replaces our annual Kid Farm Day for 2020. There is no fee for participating, and registration is not required, though if you RSVP by emailing Deb (tantrefarm@hotmail.com) for one, two, or all three events ahead of time we'll know to keep an eye out for you. Please bring a mask (though when we're spread out outside it will not be required). Hand sanitizers, an outdoor sink, and a refreshing place to refill your water bottle will be available. 

2. WANTED: TOMATO PICKERS!!   Is there anyone interested in helping us pick tomatoes any weekday morning for the next few weeks, but especially on Tuesday and Friday mornings?   We are a little short-handed, so please contact us. 

3. WANTED: HERB WEEDERS!!   Do you like the aroma or flavor of parsley or mint?  Is there anyone interested in helping us weed a few of the herbs that are getting overrun with invasives.   We will give you a free bunch just for helping, so please contact us. 

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, 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.  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. 
*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)

RECIPES 

KALE AND KOHLRABI SALAD (http://canolaeatwell.com/recipe/kohlrabi-and-kale-slaw)
4 cups kale, chopped
1 kohlrabi bulb, peeled and julienned
1/2 cup shredded carrots
1/2 cup dried cranberries
1/2 cup toasted pecans
Dressing
2 tablespoons red wine vinegar 
1 teaspoon Dijon mustard
1 teaspoon honey
1 teaspoon minced garlic
1/4 cup olive oil
salt and pepper
	Combine kale, kohlrabi, carrots, dried cranberries and pecans in a large bowl. In a small bowl whisk together red wine vinegar, Dijon mustard, honey, minced garlic, olive oil, salt and pepper.  Mix dressing with salad until well coated.  Refrigerate at least 2 hours before serving. 

GREEN BEANS WITH TOMATOES AND BASIL (from From Asparagus to Zucchini: A Guide to Cooking Farm-Fresh Seasonal Produce by MACSAC)  Serves 4-6
1 1/2 lbs green beans, cooked
1 garlic clove, diced
1 small onion, thinly sliced
1 Tbsp olive oil
2 tomatoes (or several cherry tomatoes), coarsely chopped
Salt and pepper, to taste
1 Tbsp chopped fresh basil or 1 tsp of dried basil
1 Tbsp chopped fresh parsley
	Cut beans into 1-inch lengths; set aside.  Saute garlic and onion in oil in skillet until soft.  Add tomatoes, salt and pepper and cook 2 minutes.  Stir in basil and green beans.  Cover, reduce heat to low and simmer 3 minutes.  Remove from heat, stir in parsley, and serve immediately.

TOMATO, CUCUMBER, PURSLANE SALAD (https://www.simplyrecipes.com/recipes/tomato_cucumber_purslane_salad/print/)
1 large cucumber, peeled, quartered lengthwise, seeds removed and discarded, then chopped
1 medium tomato or 1 cup cherry tomatoes, chopped
1 bunch purslane, thick stems removed, leaves chopped
1 minced seeded jalapeno chile pepper (or 2 shishito pepper or 1 poblano)
2-3 Tbsp fresh squeezed lemon juice
Salt to taste
	Combine all ingredients in a serving bowl. Salt to taste.  Especially good served with grilled seafood!

Tantre Farm CSA Newsletter
WEEK #11
Aug. 2-8, 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.	

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.

GREEN BEANS (E-Z Pick):  a round, tender, dark green, snap bean with good sweet flavor
-How to use: raw in salads, steamed, sautéed, stir-fried, etc. 
-How to store: refrigerate in plastic bag for up to 1 week.

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.

SWEET CORN (Potawatomi): yellow kernels with excellent sweet flavor.  Corn is often referred to as maize and is an ancient staple food of the Americas; everything on the corn plant can be used: “husks” for Tamales, the “silk” for medicinal tea, the “kernels” for food, and the “stalks” for fodder; contains a significant amount of vitamin A, B-complex, phosphorous and potassium along with vegetable protein. * We don’t treat our corn with pesticides, so you may find some earworms enjoying the corn too; just break off the damaged part and cook the rest of the ear.
-How to use: ears of corn can be steamed in 1-2 inches of water for 6-10 minutes, or drop ears into boiling water (enough to cover) for 4-7 minutes; ears of corn can also be roasted unhusked in the oven or outside grill for about 20 minutes.
-How to store: refrigerate with husks on, and use as soon as possible to retain sweetness and flavor.

EGGPLANT or ZUCCHINI: You will receive Orient Express (dark purple, Asian type eggplant with long, slender, glossy fruits) or Zucchini (uniform cylindrical, green or yellow fruits with mild flavor. See Week 9 newsletter for usage and storage tips.).
-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 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.

NO HERB BUNCH THIS WEEK!  Most of our herbs are taking longer to grow back, so  we are letting our smaller  patches of herbs recuperate.

KALE: high in vitamins A and C, folic acid, fiber, calcium and iron and has the highest protein content of all cultivated vegetables.  See Week 4 newsletter for usage and storage tips.

LEEKS: green leaves with white to pale green stems.
Cleaning tip: slit from top to bottom and wash thoroughly with root facing up to remove all of the dirt trapped between the leaf layers. See Week 4 newsletter for usage and storage tips.

PEACHES (Red Haven): an early rosy-orange skinned peach with firm, creamy yellow flesh; mature peaches will continue to ripen after they are picked.
-How to use: great as a fresh snack, or for canning, freezing (just cut in pieces and throw it into a freezer bag), and dehydrating (excellent, concentrated sweet flavor cut into thin slices and dehydrated for several hours).
-How to store: if the fruit is firm and not quite ready, just set them on your kitchen counter in the sun or in a paper bag to ripen more quickly; the less the fruit is touching each other or at least not too many on top of each other, the longer they will last.

SHISHITO CHILI PEPPERS: sweet, mild, slender Japanese chiles about 2- to 4-inches with squarish end.  It is said that 1 in 6 are hot!
-How to use: often roasted or used in stir-fried dishes, with tempura, in salads, or as a pickled condiment
-How to store: for fresh peppers, store in refrigerator; for drying peppers, place string through the stems and hang in cool, dry, well-ventilated spot.  

POTATOES:  You will receive Red Norland (smooth, red skin and white flesh; great baked, boiled, or roasted) OR Mountain Rose (rosy-skinned inside and out, these versatile, all-purpose spuds are deliciously moist, but not waxy textured; extra nutritious, and high in antioxidants; excellent baked, mashed or fried). See Week 8 newsletter for usage and storage tips.

CHERRY TOMATOES:  You will receive any of the following: Sakura (bright-red, shiny, medium-large cherry tomato with sweet tomato flavor),  Sun Gold Cherry (exceptionally sweet, bright tangerine-orange-cherry tomato; less acidic than the red cherry tomato, so slightly less bland in flavor), Yellow Grape (oval to oblong, baby yellow grape tomatoes, which have a chewy texture, sweet taste, and few seeds), Tomatoberry (unique strawberry-shaped, deep red colored fruits with firm, meaty texture and excellent sweet flavor), Clementine (tangerine-colored, oval-round fruits; appealing, sweet-tart flavor; exceptional when halved and roasted), or Mountain Magic (bright red, round, small tomatoes with very sweet flavor; excellent in salads). 
-How to use:  sauté, bake, broil, or grill; eat raw in salads or add to soups, stews, or sauces
-How to store: keep at room temperature for up to 1 week

WATERMELON:  You will receive Sunshine Yellow (8-10 pounds oval-rounded fruit; green-striped shell with bright yellow flesh, which is brittle, juicy, and very sweet) or Mini Love (sweet and firm, oval-round fruits avg. 3–5 lb. Distinctive, bright green rind with dark green stripes and dense, bright red flesh).
-How to use: slice, dice and serve as drinks, salads, or salsa.
-How to store: if melon seems not quite ripe, store at room temperature until sweet smell is coming from the soft, stem end; then store in the refrigerator.

ANNOUNCEMENTS

1. MSU EXTENSION ONLINE FOOD PRESERVATION CLASSES:
Join MSU online to learn safe home preserving techniques and valuable resources to ensure the safety of your home preserved food. Preserving your Harvest classes will be held every Thursday from Aug.13 through Oct. 29 at 1 p.m. and 6 p.m. EDT.  No matter what your home food preservation experience is whether beginner or seasoned, these FREE classes will allow you to learn the most current recommendations for safe home preserving and to ask any questions you may have. Join them  for all sessions or choose the topics that interest you. 
-Aug. 13 – safe home food preservation – traditions and trends
-Aug. 20 – preserving what’s left in your garden
-Aug. 27 – peaches – can or freeze?
-Sept. 3 – too many tomatoes
-Sept. 10 – salsa 101
-Sept. 17 – know your canners
-Sept. 24 – basics of sauerkraut
-Oct. 8 – preparing soups for winter
-Oct. 15 – making applesauce
-Oct. 22 – preserving food for gifts
-Oct. 29 – preserving venison
*To register please visit:  https://events.anr.msu.edu/PreserveHarvest/. 
*To listen by phone, please call to register, 877-643-9882.

2. FAMILY FARM HIKE on FRIDAY, Aug. 21:  Come at 4 PM or at 3 PM or at 1:30 PM for all three fun and physically distanced farm activities on Friday, August 21,   CSA member, Alisse Portnoy, who teaches at the University of Michigan, and her daughter, Jessica, are in their eleventh year of once-a-week, long visits to the farm, and they will guide our monthly family farm hike around our original farm at 4:00, which typically lasts about 45 - 60 minutes.  Before then, at 1:30, you have the option to join us in walking down the road to tour some of our newer farm land, where this year's corn, tomatoes, melons, peppers, and more -- plus pigs and cows -- are thriving. At 3:00, you may join us in roasting and then eating some of what we harvest in our outdoor pizza oven, and spend some time independently exploring, swinging, or just resting in the shade. This series of events replaces our annual Kids Farm Day for 2020. There is no fee for participating, and registration is not required, though if you RSVP by emailing Deb (tantrefarm@hotmail.com) for one, two, or all three events ahead of time we'll know to keep an eye out for you and it will help us as we plan. Please bring a mask (though when we're spread out outside it will not be required). Hand sanitizer, an outdoor handwashing station, and a refreshing place to refill your water bottle will be available. 

3. 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.  

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)

RECIPES

GRILLED CORN, PEACH AND POBLANO SALAD (from “The Washington Post”, August 19, 2009)  Makes 6 3/4-cup servings
4 ears grilled corn, husks removed and kernels cut off (about 3 cups; 
1 large or 2 small grilled poblano peppers; dice 1/4-inch into 3/4 cup
2 large ripe peaches, peeled and cut into kernel-size pieces (1 1/2 cups; see Note)
2 tsp honey, or more to taste
2 Tbsp cider vinegar
1 Tbsp olive oil
10 stems chives (or parsley), chopped (2 Tbsp)
1/8 to 1/4 tsp salt
Freshly ground black pepper, to taste
	Combine the corn, poblano chili pepper(s), peaches, honey, cider vinegar, oil, chives, and salt and pepper to taste.  Taste and adjust the seasoning as needed.  Serve warm or at room temperature. This salad is best served within 24 hours after made. 
NOTE: To grill the CORN, discard the husks and silk.  Rinse and wrap each damp ear of corn in aluminum foil.  Cook for 20 to 35 minutes on a hot covered grill, turning the ears every 7 to 8 minutes, until the kernels are tender and start to brown.  (The time depends on the heat of the grill and the size and age of the corn.)  Grill the PEPPERS directly over the flame on the grill, turning to evenly char all sides. Remove from the grill and cover with plastic wrap or place inside a food-safe plastic bag for 10 minutes.  Remove, peel away the charred skin, core and seed.  To remove the skin from the PEACHES, place each piece of fruit in a pot of boiling water for 30 seconds to loosen the skin.  Peel when cool enough to handle.