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. **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, because you signed up with a prorated share, you can find all past newsletters on our website under the NEWSLETTERS section in the CSA Info tab.

THIS WEEK’S SHARE

CARROTS: You will receive Atomic Red (unusual pinkish/red skin color that is best cooked to deepen the color; strong carrot flavor) or Purple Haze (bright purplish-red roots with bright orange interior and a sweet flavor; cooking will cause the color to fade). See Week 1 newsletter for usage and storage tips.

CILANTRO: the flat, delicate, lacy-edged leaves and stems of the coriander plant, which look a lot like flat-leaf parsley, but has a distinctive, almost citrus fragrance that lends itself to highly spiced foods, such as tacos, salsas, soups, stews, and salads. Medicinally has been proved to chelate toxic metals from our bodies and considered a powerful tissue cleanser. Store 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. 

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.

SWEET CORN (Vision): 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.
-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.

U-PICK FLOWERS (only available for picking on the farm): 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 15 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 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 $6/bunch for 10 stems.

HON TSAI TAI: an Asian Green with pencil-thin, purple, budded flower stems; pleasing mild mustard taste. (Recipe included)
-How to use: for use raw in salads, cooked in soups, or lightly cooked in stir-fries.
-How to store: wrap in a damp towel or plastic bag in the refrigerator lasting for up to 1 week.

LETTUCE: You will receive Cherokee (a red Summer Crisp with medium-sized, red heads with thick, crisp leaves that have dark red color with good flavor) and Ruby Sky (all-season red leaf lettuce with dense, heavy heads; ruffled leaves are intense purple-red at the tips, and green at the inner base); rich in calcium, iron, and vitamins A and C. See Week 1 newsletter for usage and storage tips.

BULB ONIONS: You will receive Cipollini (a traditional Italian onion known for its flat, oval shape and delicately mild, sweet flavor; ranges in size from 1-3 inches; used for pickling and to season a wide variety of dishes and especially good grilled on a skewer) or Red Long of Tropea (specialty variety of tall, elongated, red bulbs traditionally grown in Mediterranean Italy and France). See Week 10 newsletter for usage and storage tips.

SWEET RED PEPPERS: You will receive Red Knight Bell (big, blocky, thick-walled, “green or changing to red” pepper) OR Carmen (6-inch long, tapered fruit that ripens from green to a deep “carmine” red; sweet taste in salads and when roasted and fully red-ripe). See Week 10 newsletter for usage and storage tips.

NEW POTATOES (Butte): russet potato that is highest in vitamin C and protein; great baked, mashed or fried. See Week 8 newsletter for usage and storage tips.

RADISHES (Cherriette): smooth, bright red roots with short green, edible tops and a sweet/hot taste. See Week 1 newsletter for usage and storage tips.

TOMATOES: You will receive any of the following: *Sun Gold Cherry (exceptionally sweet, bright tangerine-orange cherry tomato; less acidic than the red cherry tomato. *NOTE: Our Sun Golds seem to be splitting very easily due to recent fluctuations in moisture & temperature this week, so despite our efforts to put in perfect ones, you may need to separate less satisfactory ones, but still can be used when split), Sakura (bright-red, shiny, medium-large cherry tomato with sweet tomato flavor), or Cherry Mix (may include a colorful variety of Sun Gold, Sungreen, Sakura, Indigo Cherry) and HEIRLOOMS –Brandywine (large, heirloom, beefsteak tomato–often over 1 lb–with a deep pink skin and smooth red flesh) See Week 10 newsletter for usage and storage tips.

WATERMELON: You will receive Mini Love (sweet and firm, oval-round fruits avg. 5–7 lb and distinctive, bright green rind with dark green stripes and dense, bright red flesh) OR Sureness (superior yellow flesh watermelon with attractive dark green skin with narrow, dark green stripes and sweet, bright yellow flesh). See Week 9 newsletter for usage and storage tips.

ANNOUNCEMENTS

1. CORRECTION: FAMILY FARM HIKE on FRIDAY, Aug. 18, at 4 PM: Come experience the smells, tastes, touches, sounds, and sights of Tantre Farm through a farm hike and/or a dried bouquet making lesson and/or a homemade pizza/salad supper. Long time CSA Members, Alisse and Jessica will invite you to use all your senses as we explore the farm with a treasure bag to collect favorite samples. If you are not able to join us for the walk at 4 PM, then just come later around 5 PM to learn how to make dried flower bouquets, or just come at 6 PM to join us for homemade, earth oven pizza and salad! $5-$10 suggested fee (all are welcome, so pay what you can) for participating in the dried flower bouquet making and/or the pizza meal. Please feel free to send an email as a friendly heads up, but no need to RSVP. Please meet at the picnic tables behind the Main House.

2. “SUMMER BOUNTY” COOKING CLASS on Wed., Aug. 30, from 6 PM to 8:30 PM: The height of the growing season is upon us! How can we resist the vibrant colors, textures, and scents of the summer bounty? Kori Kanayama, whose June 28 cooking class was packed and well-received, is back with us! She will show us fun ways to prepare our high-quality vegetables: grilled, stir fried, and raw. The dishes will range from quick and easy to those that take more time. You will learn techniques and ideas you can apply to create delicious, meatless (or nearly meatless) dishes of your own. Join us to entice your family and friends to eat a lot more veggies than they ever intended! Hint: one of the dishes will star green beans in a creative twist inspired by Chinese cooking. Please let us know of your dietary restrictions upon sign up, so we may plan to accommodate you. Please email us your NAME, EMAIL ADDRESS, and PHONE NUMBER with AUGUST COOKING CLASS in your Subject Line to register. This will be a “pay what you can” class with a suggested minimum of $10 to help pay for materials and extra ingredients. You may pay ahead with Venmo to @Deb-Lentz or pay with Cash or Check on the day of class. More details to come.

3. ALREADY PICKED “VERONA” TOMATOES AVAILABLE FOR SALE: We have an abundance of Verona tomatoes ready for harvest and ready for sale for $2/lb. Veronas are small Roma tomatoes, which are perfect for cutting in half for dehydrating or canning for tomato sauce, and extremely easy to freeze. Bulk orders available for pick up at the Farm Friday (some on Wed. too) and the Sat. Ann Arbor and Sat. Chelsea Farmers Market. It is extremely easy to freeze all tomatoes, but for cherry and these Verona tomatoes, just pop the stem off, wash, and plop in freezer bags for excellent tomato soup or other cooked dishes throughout the winter. Please email us your name, phone number, amount needed in lbs, and pick up location at the Ann Arbor or Chelsea Farmers Markets or the Farm ONLY with BULK TOMATOES in your Subject Line.

4. U-PICK RASPBERRY PATCH OPEN EVERY SATURDAY: Our fall raspberry patch is ripening slowly at the Honey Bee U-Pick site. We will be open ONLY on Saturdays at this point from 8 AM-4 PM for Aug. 19. U-pick is $6/pint and $4/half pint for Already Picked Raspberries. To keep informed go to https://www.tantrefarm.com/tantre-farm-raspberry-u-pick.

5. HIRED HELP NEEDED: We are looking for additional help for the rest of the summer and into the fall. We are looking for part-time and full-time workers who are interested in getting their hands dirty and enjoy healthy, hearty, hard work. We provide home-cooked lunches every day with food from the farm. Room and board are available for full time work, and part time work is available as well for an hourly wage. Please email us or fill out an application from our website at https://www.tantrefarm.com/internships/

6. NO IMMUNE BOOSTER CSA for a few weeks, so we can let folks finish all of their summer vacations.

7. 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 9:30 AM (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 (No Distribution Coordinator at this time. Please contact Deb @ 734-385-6748 for questions)
*Pure Pastures (Wed.) —9 AM to 11 AM (JESSICA there most of the time)
*Farm (Fri.)—2 PM to 7 PM (TANTRE STAFF there the whole time with some self check-in)
*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 (TANTRE STAFF there the whole time)
*Argus-Packard (Sat) — 9 AM to 3 PM (ARGUS STAFF there the whole time) 
*RoosRoast-Rosewood (Sat)–9 AM to 11 AM (LIZ there the whole time)
*HoneyBee U-pick (Sat)–8 AM to 12 PM (TANTRE STAFF there the whole time)

RECIPES

WHITE BEANS WITH ROASTED TOMATOES AND CIPILLINI ONIONS (from Gourmet, June 2004) Serves 4
1 cup cooked cannellini beans
1 cup Cipollini onions (left unpeeled)
3/4 tsp salt (for cooking beans and onions)
1 lb large tomatoes, cored and halved crosswise
1 pt cherry or grape tomatoes (preferably mixed colors)
1/2 tsp salt for tomatoes (preferably sea salt)
1/2 tsp sugar or sweetener
1/4 cup extra-virgin olive oil
1/4 cup torn fresh basil leaves

Blanch onions in boiling, salted water, 1 minute, then drain and peel. Cover beans with cold water by about 1-inch in a 5- to 6-quart pot and bring to a boil. Add onions and simmer, partially covered, skimming froth as necessary, until beans and onions are tender, 40 minutes to 1 hour. Stir in salt and let stand (in cooking liquid), uncovered. Roast tomatoes while beans are cooking: Put oven rack in upper third of oven and preheat oven to 500 degrees. Toss tomato halves and cherry tomatoes with salt, sugar, and oil in a shallow 3-quart baking dish, then arrange tomato halves cut sides up. Roast tomatoes, uncovered, until large tomatoes are very tender with brown patches and cherry tomatoes are falling apart, 35-50 minutes. Transfer warm beans and onions with a slotted spoon to a deep large platter. Arrange tomatoes decoratively on top of beans and pour tomato juices on top. Sprinkle with basil leaves.

HON TSAI TAI STIR FRY (from The Adventuresome Kitchen)  Serves 4
1 cup dry quinoa
2 cups water
3 Tbsp sesame oil
1/2 tsp red pepper flakes
1/2 cup chopped onion
5 cloves garlic
3 Tbsp chopped crystallized ginger or ginger root
2 carrots, sliced
3 radishes, sliced
1 1/2 cups mushrooms
4 Tbsp rice wine vinegar
4 Tbsp gluten-free tamari sauce
1 bunch Hon Tsai Tai stems, leaves and flowers, (or any other leafy green, such as Collards)

In a small saucepan place quinoa and the 2 cups of water. Cover and turn to medium. When the lid starts to rattle, turn the heat to low and let simmer for 10-15 minutes, or until all the liquid is absorbed. Keep lid on and pull from heat, so the pan doesn’t burn. Meanwhile, in a large wok or large saucepan, add sesame oil and red pepper flakes. Turn heat to medium and when you smell the oil, about 1 minute) add the onion and garlic and stir until translucent, about 2-3 minutes. Add sliced carrots and radishes and stir another 2-3 minutes. Add fish sauce, rice wine vinegar and soy sauce, stir another 2 minutes. While carrots are still crunchy, add mushrooms. Continue stirring until carrots are soft and mushrooms have thoroughly cooked, about 2-3 minutes more. Just prior to serving add the Hon Tsai Tai, or greens of your choice. These should be loosely chopped- remember, they’ll shrink as they cook. Immediately pull from heat and continue mixing the greens into the stir-fry. The heat from the other ingredients will wilt the greens. For optimum flavor and nutritional benefit, it’s important that the greens stay really bright. Serve over quinoa and garnish with a baby onion stem (scallions or chives are fine too) and a piece of crystallized ginger. Enjoy!

COLLARD GREENS (from Gourmet, May 2003)
1 bunch collard greens, leaves halved lengthwise and stems and center ribs discarded
1 Tbsp vegetable oil

Stack several collard leaf halves and roll up tightly into a cigar shape. Cut crosswise into very thin slices (no wider than 1/8-inch). Roll and slice remaining leaves in same manner. Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then saute collards, tossing with tongs, just until bright green, about 1 minute. Season with salt and pepper. (May add greens after sautéing garlic or onions in the pan for different flavor.)

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. **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, because you signed up with a prorated share, you can find all past newsletters on our website under the NEWSLETTERS section in the CSA Info tab.

THIS WEEK’S SHARE

ARUGULA or RED MUSTARD GREENS: You will receive 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) or Red Mustard (broadleaf mustard has purple-tinted leaves; somewhat spicy mustard flavor).
-How to use: deliciously beautiful in salads, garnishes, and for quick braising.
-How to store: very perishable, so use up quickly; store in plastic bag in refrigerator for up to 5 days.

GREEN, YELLOW, or PURPLE BEANS: You will receive Affirmed (straight, attractive, 5–6″, deep-green pods) OR Goldilocks Yellow (beautiful bright yellow beans; 5–6″ pods are straight, attractive, and flavorful) OR Royal Burgundy (brilliant purple, smooth, round, meaty pods; add stunning color to salads when used raw; pods turn dark green when cooked; excellent fresh or frozen). See Week 9 newsletter for usage and storage tips.

RED CABBAGE (Omero): midseason red with good flavor; heads are a vibrant red and are round to slightly oval; good, slightly sweet and peppery flavor. See Week 8 newsletter for usage and storage tips.

CARROTS (Mokum): a very sweet, slender, “pencil carrot” with roots only this week. See Week 1 newsletter for usage and storage tips.

CUCUMBERS: You will receive either Bristol (classic American cucumber look; fruits avg. 8″ long) OR General Lee (fruit is long and fairly narrow with white spines and an attractive mid-green color) OR Suyo Long (traditional, long-fruited variety from China; a sweet-flavored, ribbed fruit growing up to 15″ long; try using this unusual-looking cucumber in salads, for bread-and-butter or mixed vegetable pickles; excellent eating quality). See Week 5 newsletter for usage and storage tips.

EGGPLANT: You will receive Nadia (slender, purplish-black, glossy-like, bell-shaped fruit), Dancer (light purple, Italian type, semi-cylindrical fruits are mid-sized, mild, and nonbitter), or Orient Express (dark purple Asian type with long, slender, glossy fruits, which are tender, delicately flavored, and quick cooking). See Week 10 newsletter for usage and storage tips.

U-PICK FLOWERS (only available for picking on the farm): Every summer we plant a variety of flowers for drying or fresh bouquets. We welcome you to visit the farm to pick your flowers on any day of the week, but please contact us if it will be on other days besides our usual CSA distribution days of Wednesdays and Fridays, so we can make sure to be around to show you where to go and what to do. This week you can pick up to 10 stems per household. If you choose a dahlia, please only take 1 per bouquet. You may want to bring scissors or clippers and a vase/jar to keep your flowers fresh going home, 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 $6/bunch this week.

FRESH HERBS: Everyone will receive a bunch of Prospera Italian Large Leaf Basil this week, an herb with a sweet aroma with notes of anise in its green leaves; traditionally used in pesto, and originally from India where it was traded in ancient times via the spice routes. 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.

BULB ONIONS: You will receive Ailsa Craig (a sweet, mild, yellow-skinned, heirloom onion that is well known by British gardeners who grow show-size onions), Cipollini (a traditional Italian onion known for its flat, oval shape and delicately mild, sweet flavor; ranges in size from 1-3 inches; used for pickling and to season a wide variety of dishes and especially good grilled on a skewer), or Red Long of Tropea (specialty variety of tall, elongated, red bulbs traditionally grown in Mediterranean Italy and France). See Week 10 newsletter for usage and storage tips.

NEW POTATOES: You will receive Satina Gold (yellow skin, yellow flesh, gourmet flavor; silky smooth and buttery for mouth-watering mashed potatoes) or Red Sangre (one of the prettiest of all red skinned varieties with medium-sized oblong tubers; creamy white flesh that is especially delicious boiled or baked). See Week 8 newsletter for usage and storage tips.

TOMATOES: You will receive any of the following: *Sun Gold Cherry (exceptionally sweet, bright tangerine-orange cherry tomato; less acidic than the red cherry tomato. *NOTE: Our Sun Golds seem to be splitting very easily due to recent fluctuations in moisture & temperature this week, so despite our efforts to put in perfect ones, you may need to separate less satisfactory ones, but still can be used when split), Sakura (bright-red, shiny, medium-large cherry tomato with sweet tomato flavor), or Cherry Mix (may include a colorful variety of Sun Gold, Sungreen, Sakura, Indigo Cherry). See Week 10 newsletter for usage and storage tips.

WATERMELON (Mini Love): sweet and firm, oval-round fruits avg. 5–7 lb and distinctive, bright green rind with dark green stripes and dense, bright red flesh). See Week 9 newsletter for usage and storage tips.

ZUCCHINI (Golden and/or Green): gourmet golden and green zucchini with uniform, cylindrical fruits. See Week 5 newsletter for usage and storage tips.

ANNOUNCEMENTS

1. ALREADY PICKED “VERONA” TOMATOES AVAILABLE FOR SALE: We have an abundance of Verona tomatoes ready for harvest and ready for sale THIS WEEK. Veronas are small Roma tomatoes, which are perfect for cutting in half for dehydrating or canning for tomato sauce, and extremely easy to freeze. Bulk orders available for pick up at the Farm Friday (maybe some on Wed. too) and the Sat. Ann Arbor and Sat. Chelsea Farmers Market for $4/lb. It is extremely easy to freeze all tomatoes, but for cherry tomatoes, just pop the stem off, wash, and plop in freezer bags for excellent tomato soup or other cooked dishes throughout the winter. Please email us your name, phone number, amount needed in lbs, and pick up location ONLY at the Ann Arbor or Chelsea Farmers Markets or the Farm with BULK TOMATOES in your Subject Line.

2. U-PICK RASPBERRY PATCH OPEN EVERY SATURDAY: Our fall raspberry patch is ripening slowly at the Honey Bee U-Pick site. We will be open ONLY on Saturdays at this point from 8 AM-4 PM starting Aug. 12. U-pick is $6/pint and $4/half pint for Already Picked Raspberries. To keep informed go to https://www.tantrefarm.com/tantre-farm-raspberry-u-pick.

3. FAMILY FARM HIKE on FRIDAY, Aug. 25, 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, Jessica, are in their 14th year of once-a-week, long visits to the farm. They look forward to having you taste different tomatoes and other veggies and herbs, exploring the mysteries of the mushroom forest, and feeding the cows, chickens, ducks, and pigs. We’ll use all our senses as we take an approx. 45-60 minute hike. Stay tuned for fun KID ACTIVITIES included in this hike! Meet at the picnic tables behind the Main House.

4. HIRED HELP NEEDED: We are looking for additional help for the rest of the summer and into the fall. Some of our summer crew were students and they are heading back to school, so we are short-handed going into the fall. We are looking for part-time and full-time workers who are interested in getting their hands dirty and enjoy healthy, hearty, hard work. We provide home-cooked lunches every day with food from the farm. Room and board are available for full time work, and part time work is available as well for an hourly wage. Please email us or fill out an application from our website at https://www.tantrefarm.com/internships/

5. WEEDING VOLUNTEERS NEEDED: 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!

6. STILL PLENTY OF BOXES AVAILABLE FOR OUR IMMUNE BOOSTER CSA THIS WEEK: Still time to sign up this week for the “Breakfast, Lunch, & Dinner” share this week! This collaborative CSA started with several local farms and food businesses. You can opt in or out of this share each week. If you are interested in supplementing your share with more veggies and other locally produced, value-added products or gifting someone else, 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!

7. 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 9:30 AM (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 (No Distribution Coordinator at this time. Please contact Deb @ 734-385-6748 for questions)

  *Pure Pastures (Wed.) —9 AM to 11 AM (JESSICA there most of the time)

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

  *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 (TANTRE STAFF there the whole time)

  *Argus-Packard (Sat) — 9 AM to 3 PM (ARGUS STAFF there the whole time)

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

  *HoneyBee U-pick (Sat)–8 AM to 12 PM (TANTRE STAFF there the whole time)

RECIPES

POTATO ARUGULA SALAD (from Capay Organic Farm CSA “Farm Fresh to You” website) Serves 4-6
1 1/2 lbs red potatoes cut into 3/4-inch cubes
1/4 tsp pepper
3 Tbsp white wine vinegar or regular vinegar
1/4 cup extra-virgin olive oil
2 Tbsp of fresh minced basil
1 bunch arugula, rinsed and chopped or torn
2 cloves minced garlic
1 pt of cherry tomatoes, halved
1/2 tsp salt

Bring large pot of salted water to boil. Add cubed potatoes and cook until tender, about 12-15 minutes. In a bowl, mix next 5 ingredients until salt dissolves. Whisk in oil until it thickens. Drain potatoes, return to pot. Toss with dressing, tomatoes, and arugula. Serve at room temperature.

ETHIOPIAN CABBAGE DISH (from http://m.allrecipes.com/recipe/152937/ethiopian-cabbage-dish) Serves 5
1/2 cup olive oil
4 carrots, thinly sliced
1 onion, thinly sliced
1 tsp sea salt
1/2 tsp ground black pepper
1/2 tsp ground cumin
1/4 tsp ground turmeric
1/2 head cabbage, shredded
5 potatoes, cut into 1-inch cubes

Heat the olive oil in a skillet over medium heat. Cook the carrots and onion in the hot oil about 5 minutes. Stir in the salt, pepper, cumin, turmeric, and cabbage and cook another 15-20 minutes. Add the potatoes; cover. Reduce heat to medium-low and cook until potatoes are soft, 20-30 minutes.

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, because you signed up with a prorated share, you can find all past newsletters on our website under the NEWSLETTERS section in the CSA Info tab.

THIS WEEK’S SHARE

BEETS (Golden Beets with Greens): roots with orange skin with rich gold interior; mild, sweet flavor when cooked and medium-tall, green leaves.
-How to use: greens can be substituted for spinach and chard in recipes; roots are good in soups, stews, roasted, boiled, steamed, excellent grated raw into salads or baked goods.
-How to store: store roots unwashed in plastic bags or damp cloth in hydrator drawer of refrigerator for up to 2 weeks

BROCCOLI (Wed. members only): Wed. members will receive Sweet Bunch (central heads followed by side-shoot production; excellent flavor, raw or cooked). Fri/Sat members will receive New Potatoes.
-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.

RED CABBAGE (Omero): midseason red with good flavor; heads are a vibrant red and are round to slightly oval; good, slightly sweet and peppery flavor.
-How to use: excellent for cooking 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 roots only this week.
-How to use: can be used raw as carrot sticks, grated in salads or juiced; steamed or sauteed, in stews, soups, casseroles, or stir-fries.
-How to store: refrigerate dry and unwashed roots in plastic bag for up to 2 weeks

CUCUMBERS: You will receive either Bristol (classic American cucumber look; fruits avg. 8″ long) OR General Lee (fruit is long and fairly narrow with white spines and an attractive mid-green color) OR Suyo Long (traditional, long-fruited variety from China; a sweet-flavored, ribbed fruit growing up to 15″ long; try using this unusual-looking cucumber in salads, for bread-and-butter or mixed vegetable pickles; excellent eating quality).
-How 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.

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/. You will be receiving Mojito Mint (this mint has a green stem with large green, crinkly leaves and has a much milder flavor with hints of citrus, which make it good in salads, desserts, smoothies, and even your water bottle; great for muddling in cocktails; aids in digestion) OR French Sorrel (slightly tart, lemon-flavored green shaped like spinach, but paler green in color; excellent for salads, soups, and sauces, can be used in omelets, breads, or cooked as a side dish; refrigerate for up to 3 days).

KALE (Lacinato): dark green, noncurled, blistered leaves, but heavily savoyed.
-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: You will receive Green Romaine (upright, dense, green heads produce long, uniform hearts with good flavor) or Skyphos (beautiful butterhead with large, dark red heads and nicely contrasting green centers).
-How to use: raw in salads, sandwiches, or (believe it or not!) use in soups.
-How to store: refrigerate in plastic bag for 3-5 days.

SUMMER ONIONS: larger young bulb than green onion with edible green stem attached. You will receive a young Ailsa Craig (a sweet, mild, yellow-skinned, heirloom onion) or a young Red Long of Tropea (specialty variety of tall, elongated, red bulbs traditionally grown in Mediterranean Italy and France).
-How to use: can be grilled or roasted whole as a vegetable or chopped in salads, soups, and other dishes for flavor
-How to store: wrap in damp towel or plastic bag in fridge for 2-7 days.

NEW POTATOES (Fri/Sat members only): Fri/Sat members will receive new potatoes, which are just young potatoes that haven’t had time to convert their sugar fully into starch and often have a crisp, waxy texture and thin, underdeveloped wispy skins. Wed. members will receive Broccoli.
-How to use: 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 temperatures convert the starch to sugars and may turn dark when cooked.

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

ANNOUNCEMENTS

1. U-PICK RASPBERRIES FOR SALE! The summer raspberries continue to ripen and will continue into August and September with different fall varieties at HoneyBee U-pick (5700 Scio Church Rd., Ann Arbor). We are selling them for $6/pint when you pick and $4/half pint for Already Picked. These are NOT part of your share yet, so please watch for raspberries being in the section above in THIS WEEK’S SHARE. We have a limited picking staff, so pre-picked raspberries are first come/first serve at the HoneyBee barn. We will be OPEN on Wednesday, Thursday, and Friday from 8 AM-7 PM this week and throughout the weekend. 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!!

2. SOLD OUT: FORAGE AND FEAST Cooking Class on Thurs., July 20, from 6-9 PM: For those of you who registered, we will be having a gourmet meal with local foraging expert, Rachel Mifsud, from Will Forage For Food. The meal will include a main dish, a couple of sides, a desert, and a beverage, all made with wild ingredients. Bring your harvesting basket if you have one, a kitchen knife, a kitchen towel, and a notebook to jot down recipes as we go.

3. PLANT WALK ON SATURDAY, July 29, from 4-6 PM: We are hosting a leisurely plant walk at Tantre Farm with our local foraging expert, Rachel Mifsud from Will Forage For Food. Plant walks are excellent learning opportunities for those with beginning to intermediate foraging skills and for anyone wanting to learn more about their local flora. Our discussion will include information about identification, methods of harvest, preparation, and use of around 20-25 edible plants and mushrooms to focus on. Kids under 12 are free with paid adult. You may want to bring a notebook, camera, and water. Unlimited class size, drop ins are welcome, and cost is $25. To register ahead of time or find more information, just go to her website at https://willforageforfood.square.site/

4. WEEDING VOLUNTEERS NEEDED: 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!

5. STILL PLENTY OF BOXES AVAILABLE FOR OUR IMMUNE BOOSTER CSA THIS WEEK: Still time to sign up this week for a “BARBECUE”-themed share this week! This collaborative CSA started with several local farms and food businesses. You can opt in or out of this share each week. If you are interested in supplementing your share with more veggies and other locally produced, value-added products or gifting someone else, 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:
*Ann Arbor Farmers’ Market (Wed.)—7 AM to 12 PM (TANTRE STAFF there the whole time)
*MOVE Fitness & Wellness Studio (Wed)—8 AM to 9:30 AM (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 (No Distribution Coordinator at this time. Please contact Deb @ 734-385-6748 for questions)
*Pure Pastures (Wed.) —9 AM to 11 AM (JESSICA there most of the time)
*Farm (Fri.)—2 PM to 7 PM (TANTRE STAFF there the whole time with some self check-in)
*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 (TANTRE STAFF there the whole time)
*Argus-Packard (Sat) — 9 AM to 3 PM (ARGUS STAFF there the whole time)
*RoosRoast-Rosewood (Sat)–9 AM to 11 AM
*HoneyBee U-pick (Sat)–8 AM to 12 PM

REFLECTIONS ON THE FARM
by Richard and Deb

 It has already been 8 weeks of the Summer CSA season, and we have had one of the driest Mays and Junes on record, which required all hands on deck to put out irrigation pipe, string drip tape, set up sprinklers, and practice our rain dance steps in hopes of a healthy harvest. However, the silver lining of the lack of rain (since there always is one) was that the strawberries were that much sweeter despite the drought! Now these last couple of weeks, we have had consistent rain in mid July despite the gusty winds and hail soaking showers.

 The north pressure fronts coming down from Canada brought wild fire smoke, which cast an eerie haze on the landscape with fairly cool evenings. This semi-translucent fog shrouding the horizon left a slight tang and a sulphurous bite to our eyes and noses as we continued to work in the fields. Then there were the reports of climate severity of too much rain on the East Coast with flooding. By comparison this was not our fate this year as of yet. A fine balance of rain, gentle sun, and cool nights made our lives and the lives of the plants and animals that we care for a little easier here. The fungi is also benefiting from the cool, wet weather. The mushrooms in the forest have really been stimulated to flush several small generations of golden oysters and hopefully will continue throughout the summer and fall.

 In the next few weeks, we are looking forward to sinking our teeth into several generations of watermelons, peppers, onions, green/purple/yellow beans, purple and red carrots, cabbage, tomatoes and sweet corn. Despite the global extreme weather patterns, our region has remained a refuge of climate equanimity. As the season matures, we hope for continued mild weather. We continue to be grateful in experiencing a good balance for healthy plants and a healthy 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!

LEMON-MINT VINAIGRETTE (from www.eatingwell.com) Makes about 3/4 cup
1/3 cup lemon juice 
1 Tbsp Dijon mustard
1 tsp sugar
1 clove garlic, minced
1/3 cup extra-virgin olive oil
1/3 cup chopped fresh mint or sorrel
1/8 tsp salt
Freshly ground pepper, to taste

Whisk lemon juice, mustard, sugar and garlic in a small bowl until blended. Drizzle in oil, whisking until blended. Stir in mint, salt and pepper.

CARROT MINT SOUP (from The Shoshoni Cookbook by Anne Saks and Faith Stone) Serves 4-6
6-8 carrots, peeled and chopped
1 medium onion, thinly sliced
3 cloves garlic, minced
6 cups vegetable stock
2 tsp salt
1/2 tsp pepper
1/4 cup fresh mint, chopped, or 2 tsp dried
2 Tbsp honey or brown rice syrup

Combine carrots, onion, garlic, and stock in soup pot. Simmer 40 minutes or until carrots are very tender. Remove carrots and puree with a little stock in blender until completely smooth. Return puree to the pot and stir well to combine. Stir in salt, pepper, mint and sweetener. Mix well and adjust seasonings to taste.

SORREL POTATO BAKE (from What Do You Do With This Stuff?)
1 bunch sorrel
1 1/2 lbs potatoes
1/2 tsp nutmeg
2 cups stock (or milk)
1/4 cup grated Gruyere cheese
2 Tbsp grated Parmesan cheese
Olive oil
Salt and pepper, to taste

Wash, stem, and coarsely chop sorrel. Saute sorrel in olive oil until completely wilted. Peel and thinly slice potatoes. Layer 1/2 of the potatoes on the bottom of a casserole dish. Season with salt, pepper, and 1/2 teaspoon nutmeg. Spread cooked sorrel evenly over potatoes. Layer rest of potatoes on top. Add enough stock (or milk) to just cover. Sprinkle cheese over surface. Bake for 1 hour at 375 degrees.

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

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 (Mokum): a very sweet, slender, “pencil carrot” with edible green leaves; greens are delicious in soups and also salads. ** 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 sauteed, in stews, soups, casseroles, or 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.

CUCUMBERS: long, cylindrical, green-skinned fruit of the gourd family with mild, crisp flesh; the thin skin doesn’t need peeling, unless waxed for longer shelf life in stores. **Lots of cucumbers, so see article in newsletter from last week for ideas or make some refrigerator or “quick” pickles. Lots of recipes online!
-How 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.

FRESH GARLIC: a bulb of several papery white cloves; believed to help in fighting infections, cancer prevention, bolstering the immune system,
-How to use: minced raw in salad dressings, sauteed 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 container in a cool, dark place for many months; if cloves begin to get soft or moldy, break off bad clove and chop up others and pack into small jar filled with olive oil; then refrigerate (great gift idea!).

KALE (Lacinato): also called Dinosaur Kale, Black Kale and Tuscano, this dark green kale has noncurled, blistered leaves, and is heavily savoyed.
-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: You will receive Romaine (upright, dense heads produce long, uniform hearts with good flavor; rich in calcium, iron, and vitamins A and C) and New Red Fire (red leaf lettuce with uniform, heavy heads of well-colored, frilly leaves).

-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.

SPINACH: crisp, dark green leaf–best eaten raw or with minimal cooking to obtain the beneficial chlorophyll, as well as vitamins A and C; delicious flavor when juiced.
-How to use: 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.

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

SCARLET QUEEN TURNIPS and GREENS: large, flat-round, sweet, crisp, white flesh with spicy, red skin. 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.

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

ANNOUNCEMENTS

1. U-PICK RASPBERRIES JUST STARTING! After strawberries in June come summer raspberries in July at Honey Bee U-Pick (5700 Scio Church Rd., Ann Arbor)! The berries are just starting, and will continue into August and September with different fall varieties. We are selling them for $6/pint when you pick and $4/half pint for Already Picked. We have a limited picking staff, so pre-picked raspberries are first come/first serve at the HoneyBee barn. We are open from 8 AM-7 PM this week and through the weekend. 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!!

2. FORAGE AND FEAST COOKING CLASS on Thurs., July 20, from 6-9 PM at Tantre Farm: Come to this foraging class and turn our collections into a gourmet meal with local foraging expert, Rachel Mifsud, from Will Forage For Food. You will go out and forage for about an hour looking for edible, medicinal, and otherwise useful plants that are ready for harvest followed by the cooking class. You will learn how to prepare and cook the items you just harvested and combine them with grocery store supplies and farm fresh ingredients to make a gourmet meal that we will share. The meal will include a main dish, a couple of sides, a desert, and a beverage, all made with wild ingredients. Note that one or more of the dishes we make may include meat, eggs, dairy, wheat, nuts, etc., so if you have dietary restrictions you should let us know before signing up. Bring your harvesting basket if you have one, your favorite kitchen knife, and a kitchen towel. You may also want a notebook to jot down recipes as we go. This class is limited to 8 participants and Tantre CSA members are offered a discounted price of $50/person compared to $75 for nonmembers. Please register at https://willforageforfood.square.site/ .

3. PLANT WALK ON SATURDAY, July 29, from 4-6 PM: We are hosting a leisurely plant walk at Tantre Farm with our local foraging expert, Rachel Mifsud from Will Forage For Food. 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 and choose around 20-25 edible, medicinal, or otherwise useful plants and mushrooms to focus on. Kids under 12 are free with paid adult. You may want to bring a notebook, camera, and water. Unlimited class size, drop ins are welcome, and cost is $25. To register ahead of time or find more information, just go to her website at https://willforageforfood.square.site/

4. WEEDING VOLUNTEERS NEEDED: 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!

5. STILL PLENTY OF BOXES AVAILABLE FOR OUR “DELIZIOSO” IMMUNE BOOSTER CSA THIS WEEK: Please feel free 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 for a share! This collaborative CSA started with several local farms and food businesses. You can opt in or out of this share each week. If you are interested in supplementing your share with more veggies and other locally produced, value-added products, please go to our website to sign up every Monday – Wednesday night. This is also a perfect gift for someone else! 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:

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

*MOVE Fitness & Wellness Studio (Wed)—8 AM to 9:30 AM (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 (No Distribution Coordinator at this time. Please contact Deb @ 734-385-6748 for questions)

*Pure Pastures (Wed.) —9 AM to 11 AM (JESSICA there most of the time)

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

*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 (TANTRE STAFF there the whole time)

*Argus-Packard (Sat) — 9 AM to 3 PM (ARGUS STAFF there the whole time)

*RoosRoast-Rosewood (Sat)–9 AM to 11 AM

*HoneyBee U-pick (Sat)–8 AM to 12 PM

RECIPES

CUCUMBER SOUP (from Mad Mares Cookbook)
2 tsp vegetable oil
5 cucumbers, peeled, seeded, chopped
3 cloves garlic
2 medium onions, chopped
2 1/2 cups vegetable broth
1/4 cup chopped fresh dill
Pepper to taste
1 cup soy or cow milk

Heat the oil over medium heat in a large saucepan and saute the cucumbers, garlic, and onions until onions are transparent, about 6 minutes. Add the broth and simmer until the cucumber is soft, about 15-20 minutes. Remove the soup from the heat and transfer to a blender or food processor and blend until smooth. While the mixture is still warm, stir in the dill and season with pepper. Chill. Stir in the milk just before serving.

GARLIC STIR-FRIED SNAP PEAS (from From Asparagus to Zucchini: A Guide to Cooking Farm-Fresh Seasonal Produce by MACSAC) Makes 3-4 servings
3 cups sugar snap peas or snow peas
1 Tbsp oil (any mild one)
2 large garlic cloves, minced
2 tsp fresh lemon juice
Salt and pepper, to taste
Cooked rice (optional)

Heat oil in skillet. Stir in garlic. Add peas; cook and stir 2-4 minutes on medium heat. Remove and sprinkle on lemon juice. Add salt and pepper. Serve over rice, if desired.

CREAMY CARROT AND BROCCOLI SLAW (from Capay Organic Farm CSA “Farm Fresh To You” website) Serves 2
A great way to use up the broccoli stems after eating the florets!
 3 Tbsp mayonnaise
1 1/2 Tbsp fresh lemon juice
1 1/2 tsp grated onion
1 1/4 tsp coarse-grained Dijon mustard
1 1/4 cups shredded, peeled broccoli stems
3/4 cup shredded carrots

Combine mayonnaise, fresh lemon juice, onion and mustard in medium bowl; whisk to blend. Add broccoli and carrots; toss to coat. Season slaw to taste with salt and pepper. Refrigerate to blend flavors, about 20 minutes.

TZATZIKI (from Mad Mares Cookbook)
2 large cucumbers, peeled and grated
2 large cloves garlic, minced
2 cups plain yogurt
1 Tbsp mint

Lightly salt the grated cucumbers, place in colander or strainer, and set aside to drain for about half an hour. In a bowl, combine the drained cucumbers with the rest of the ingredients. Chill for about 30 minutes before serving.

WARM SPINACH SALAD
1 bunch spinach
1/2 tsp salt
1/8 cup olive oil
1 clove garlic, minced
2 Tbsp sliced almonds or pine nuts
1/8 cup sliced green olives
1/8 cup sliced black olives
1/2 Tbsp capers
1 Tbsp raisins

Wash and drain spinach. Sprinkle with salt. Cook 5 minutes, then drain and chop. Heat the oil in a skillet. Stir in the garlic and nuts until golden. Add the rest of the ingredients. Heat and serve.

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

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, sautéed, stir-fried, in casseroles, soups, pizzas, etc.
-How to store: store loosely in plastic bag for up to a week.

CARROTS (Mokum): a very sweet, slender, “pencil carrot” with edible green leaves; greens are delicious in soups and also salads. ** This is the best time of year to try the greens, which are plentiful and rich in Vitamin C, and very tasty in soups. (See newsletter recipe for an excellent soup recipe.)
-How to use: can be used raw as carrot sticks, grated in salads or juiced; steamed or sauteed, in stews, soups, casseroles, or 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.

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/. You will receive either Common Thyme (tiny green leaves used in meat and vegetable dishes and most casseroles, soups, stews, and medicinal teas, which soothe sore throats) OR Winter Savory: is a semi-evergreen, perennial herb; its strong spicy flavor goes well with beans and meat; medicinally it has antiseptic, aromatic, carminative, and digestive benefits, as well as relieves bee stings; fresh savory has a strong spicy-pepper flavor and resinous odor similar to fresh thyme.
-How to store: 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.

KALE (Rainbow Lacinato): unique “purple dino” kale has deeply curled leaves in dusky-green with bright purple stems and veins
-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.

KOHLRABI (Green or Purple): a delicious bulbous member of the cabbage family about the size of a golf ball to tennis ball size with greens attached; green or purple skin and crisp, apple-white flesh tubers. Peel the skin off and eating them raw like an apple with a taste similar to a cabbage and broccoli stems.
-How to use: good steamed and then mashed with potatoes, added to soups or stews, added to slaws or salads, or delicious sliced and eaten raw with dip; the greens can be prepared like kale/collards!
-How to store: store in refrigerator for up to a month.

LETTUCE (Romaine): upright, dense heads produce long, uniform hearts with good flavor; rich in calcium, iron, and vitamins A and C.
-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.

RED LETTUCE (Cherokee): medium-sized heads with thick, crisp leaves that have dark red color with good flavor.
-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.

RADISHES: You will receive Pink Beauty (pink-colored root with mild, spicy flavor) or Purple Bacchus (stunning, purple, round radish with white inner flesh. Very good flavor and not too hot) or D’Avignon (also called, “French Breakfast”; traditional variety from Southern France; 3- to 4-inch long root that is part red with a white tip and tapered to a point.
-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
-How to store: refrigerate in plastic bag/damp towel for 1-2 weeks.

SCALLIONS (also called “Green Onions”): young shoots of red or green onions with long green stalks and milder tasting than large bulb onions; full of great fiber and antioxidants
-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.

U-PICK STRAWBERRIES: red, conical fruit with tiny white flowers. We are inviting you 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 to pick your own FREE 1 quart as part of your share (and you can pick extra quarts for someone else less able-bodied, if you like) through Sunday, June 25. If you have a physical disability such as an injury or the inability to bend or walk very well, please preorder your 1 quart to pick up for this week’s share at the Honey Bee U-pick, the Farm in Chelsea on Wed. or Friday distributions, the Sat. Washtenaw Food Hub distributions, and at the Wed & Sat AA Farmers Market. Unfortunately we can’t deliver preorders to any other sites due to lack of refrigeration and logistics. Extra quantity for U-pick is $5/lb and Already Picked are $5/pint. We are open 8 AM to 7 PM daily.
-How to use: excellent in smoothies, juiced, jams, in desserts like pie
-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.

SCARLET QUEEN TURNIPS and GREENS: large, flat-round, sweet, crisp, white flesh with spicy, red skin. 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 sautéed.
-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.), and all is set up the week before. 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. FAMILY FARM HIKE on FRIDAY, June 23, from 5-6 PM: Come join us for a guided, monthly, 45-60 minute exploratory walk around Tantre Farm with CSA members, Alisse Portnoy and her daughter, Jessica. Alisse and Jessica are in their fourteenth year of once-a-week, long visits to the farm. A special treat will be to visit with the ducklings, chicks, and a new baby kitten. Meet at the picnic tables behind the Main House.

3. STILL ROOM IN JAPANESE COOKING CLASS on June 28 from 6-8:30 PM: Kori Kanayama is a food lover with a discriminating taste for healthy food, and she applies her culinary creativity to her own delicious dishes. A Japanese native, Kori learned to make traditional dishes for her familSy and friends. Have fun learning traditional cooking methods using Japanese cooking tools and Tantre seasonal vegetables in small groups! Kori will also demonstrate traditional food presentation and share beautiful cultural expressions of eating.  Please register by email with your NAME, EMAIL ADDRESS, and PHONE NUMBER. This will be a “pay what you can” class with a suggested minimum of $10 to help pay for materials and extra ingredients. You may pay ahead with Venmo to @Deb-Lentz or pay with Cash or Check on the day of class.

4. NO IMMUNE BOOSTER CSA on JUNE 17 AND JUNE 24, while Ryan is on vacation.

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 9:30 AM (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 ( Please contact Deb @ 734-385-6748 for questions)
*Pure Pastures (Wed.) —9 AM to 11 AM (JESSICA there most of the time)
*Farm (Fri.)—2 PM to 7 PM (TANTRE STAFF there the whole time 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 (TANTRE STAFF there the whole time)
*Argus-Packard (Sat) — 9 AM to 3 PM (ARGUS STAFF there the whole time)
*RoosRoast-Rosewood (Sat)–9 AM to 11 AM
*HoneyBee U-pick (Sat)–8 AM to 12 PM

IS AT AN APPLE? IS IT A JICUMA? NO, IT’S KOHLRABI!!
When is a root vegetable not a root vegetable? When it’s a small bulbous member of the cabbage family called kohlrabi, that’s when. For all intents and purposes, kohlrabi appears to be a root vegetable in the same company as turnips, radishes and rutabagas. However, the bulbous shape of kohlrabi is caused by a swelling of the plant’s stem near the ground. In that sense, kohlrabi is more of a tightly packed version of its cousin, the cabbage. In fact, the name “kohlrabi” is derived from two German words: “kohl” meaning cabbage and “rabi” meaning turnip. It is not unusual to hear the term “turnip cabbage” to describe kohlrabi.

 Despite its connections to cabbage and turnips, steamed or boiled kohlrabi is said to taste more like broccoli or Brussels sprouts. As a matter of fact, kohlrabi is in the same general category, the Brassica oleracea Gongylodes group, as the broccoli it resembles in flavor. It can also be used in lieu of cabbage in many of the sausage and cabbage dishes favored in German cooking.

 A raw kohlrabi can also be eaten like an apple, although it contains far less sugar. Some people find the taste of raw kohlrabi to be an acquired one, but many people who were raised in largely German communities in the Midwest grew up eating kohlrabi whenever it was in season. One town in Illinois even held annual festivals in honor of the Kohlrabi, so don’t be surprised if one of our small towns in Michigan decides we are due for a celebration of Kohlrabi.

RECIPES

CARROT TOP SOUP (from Local Flavors by Deborah Madison)
1 bunch (6 small to medium) carrots, the tops and roots
2 Tbsp butter
3 Tbsp white rice
2 large leeks (or green onions), white parts only
2 thyme or lemon thyme sprigs
2 Tbsp chopped dill, parsley, celery leaves or lovage
Sea salt and freshly ground pepper, to taste
6 cups vegetable or chicken stock or water

 Pull the lacy leaves of the carrot greens off their stems (2-3 cups, loosely packed). Wash, then chop finely. Grate the carrots, or finely chop them. Melt the butter in a soup pot. Add the carrot tops and carrots, rice, leeks, thyme, and dill. Cook for several minutes, turning everything a few times, then season with 1-1/2 teaspoons salt and add the stock. Bring to a boil and simmer until the rice is cooked, 16-18 minutes. Season with salt, pepper and serve. Serves 4

KOHLRABI PARMESAN (from Farm-Fresh Recipes by Janet Majure) Serves 4
3 medium kohlrabi, trimmed of stalks and leaves
2 Tbsp butter
1/4 cup Parmesan cheese
Salt and pepper, to taste
1 Tbsp minced parsley

Peel kohlrabi and shred with grater or food processor. Cook kohlrabi in butter over medium heat, stirring often, until tender, about 8 minutes. Sprinkle with the cheese, salt, and pepper. Toss and cook just until the cheese melts about 1 minute. Garnish with parsley and serve immediately.

FRESH STRAWBERRY DRESSING (from www.eatingwell.com) Makes 3/4 cup
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.
Note: Can store in a covered container for up to 2 days.