Tantre Farm CSA Newsletter
WEEK #14
Aug. 24-30, 2014

If needed, please contact Richard Andres & Deb Lentz at 2510 Hayes Rd. Chelsea, MI 48118 e-mail: tantrefarm@hotmail.com phone: 734-475-4323 website: www.tantrefarm.com.

In our newsletter, we try to give you an accurate listing of the produce in your box; however, since the newsletter is published before the harvest, we may sometimes substitute some vegetables for others. The information provided here is also published each week on our website.

We also try to keep the formatted 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.

**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

ARUGULA: an aromatic, bright salad green with a peppery mustard flavor, which is rich in iron and vitamins A and C. See Week 1 for usage and storage information.

GREEN BEANS or YELLOW BEANS: You will receive E-Z Pick (a round, tender, dark green, snap bean with good sweet flavor) or Rocdor (long, slender, yellow bean; meaty, firm texture and no watery taste). See Week 10 for usage and storage information.

BROCCOLI or CABBAGE: You will receive Bay Meadows (blue green, well-domed heads; tiny buds that are clustered on top of stout, edible stems) or Tendersweet Cabbage (Midsize, flat heads; tender leaves are very thin, sweet, and crisp – perfect for coleslaw or stir-fries). See Week 8 for usage and storage information.

CARROTS: You will receive Bolero (excellent long-term, storage carrot with medium-long, thick, blunt, orange roots). See Week 10 for usage and storage information.

SWEET CORN (Delectable): a mid-main season bicolor with large, well-filled 8” long ears and dark green husks; terrific for fresh eating and processing. See Week 13 for usage and storage information.

U-PICK FLOWERS (only available on the farm): The flowers are really starting to swell into rainbows of colorful blooms. A bouquet per household of up to 15 stems will be part of your share, if you are able to come and pick it. This means that if you are splitting a share, each household can pick a bouquet. Keep in mind that u-pick flowers will be part of your share until the first frost stops them from producing. More information about u-pick flowers is in the “Announcements” section.

GARLIC: a bulb of several papery white cloves; used in a variety of culinary dishes. See Week 7 for usage and storage information.

FRESH HERBS: In general, store herbs upright with cut stems in 1 or 2 inches of water and refrigerate for up to 2 weeks or wrap in slightly dampened cloth and store in refrigerator. *You may choose ONE from the following 3 Herbs:
French Sorrel–slightly tart, lemon-flavored green; excellent for salads, soups, and sauces; can be used in omelets, breads, or cooked as a side dish; refrigerate in plastic bag for 3 days.
Italian Flat-leaf Parsley—flat, glossy, dark green leaves have a strong parsley/celery flavor for use dried or fresh; especially good in omelets, scrambled eggs, mashed potatoes, soups, pasta and vegetable dishes, as well as, sauces to go with fish & poultry.
Thyme– tiny green leaves used in meat and vegetable dishes and most casseroles, soups, stews, and medicinal teas.

LETTUCE: You will receive heads of Green Leaf, Red Leaf, Romaine or Buttercrunch. See Week 2 for usage and storage information.

MUSHROOMS: You will receive Shiitake (flower-like cracking pattern on brown cap; edible mushroom native to East Asia; good in sandwiches and cooked—see below; many medicinal qualities too; grown on logs) or Oyster (white, golden, 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, sautéed, steamed, in soups, and in sandwiches
-How to store: place in paper bag or wax bag and keep in refrigerator for up to 5 to 7 days.

ONIONS: You will receive Red Long of Tropea (a specialty heirloom variety of tall, elongated, wine-red bulbs with sweet white flesh; traditionally grown in Mediterranean Italy and France; use raw or grilled) or Big Daddy (large Spanish type yellow onion, delicately textured flesh is superb raw, and makes magnificent French onion soup; may last 8-10 months in storage) or Mars Red (purple-red skinned onion with sweet flavor. See Week 10 for usage and storage information.

HOT PEPPERS (Serrano): cylindrical fruit with excellent, very hot flavor; usually eaten fresh green in sauces, condiments, or as a key ingredient in fiery Mexican dishes. See Week 12 for usage and storage information.

SWEET RED PEPPERS: You will receive Ace (medium-sized green-to-red bell pepper) or Red Knight Bell (big, blocky, thick-walled, green-to-red pepper with sweet flesh).
-How to use: eat raw for best nutrient retention; can be added to soups, stews, omelets, quiches, stir-fries, etc. Excellent roasted.
-How to store: refrigerate unwashed in fridge drawer for 1-2 weeks.

POTATOES: You will receive German Butterball (a round to oblong tuber with lightly netted golden skin that wraps around deep yellow flesh. Slightly dry flesh, this is good for everything – frying, baking, mashing, soups) or Red Norland (smooth, red skin & white flesh; great baked, boiled, or roasted). See Week 7 for storage information.

TATSOI: an Asian green with small, spoon-shaped, thick, dark-green leaves with tangy, sweet flavor.
-How to use: commonly eaten raw in salads and in stir-fries/soups
-How to store: refrigerate in plastic bag or wrap in a damp towel for up to a week.

TOMATOES: . You will receive several tomatoes from many different varieties this week, so we really encourage you to enjoy tomatoes all year long by freezing them. Very easy to freeze! Cut off bad spots, core big slicing or Roma tomatoes, and put in freezer bags whole or cut up in chunks. Cherry/Grape/Plum tomatoes just need to be washed and frozen whole in freezer bags. Add to soups or make sauces throughout the winter. *Tip: For those who don’t like skins, they come off easily (although the skin has many nutrients) when partially thawed, or dunked in warm/hot water. IT IS SO EASY TO FREEZE TOMATOES!!!! See Week 12 for storage and usage information.

WATERMELON: You will receive Little Baby Flower (small, 2-4 lb. round fruit; bright green stripe pattern on shell and dark pink flesh that is sweet and crisp with a high sugar count) or San Juan Melon (heavily netted oval fruits with ivory-colored flesh; wonderfully aromatic, pear-like, sweet flavor) or Starlight (10-12 lb. round fruit; deep green with highly contrasting black stripes and pink flesh; excellent flavor with crisp texture). See Week 11 for usage and storage information.

ANNOUNCEMENTS

1. LULU COOKING CLASS last week was enjoyed by all. We made Cucumber Gazpacho, Summer Squash & Quinoa Salad, Kale & Chickpea Salad, Pane Bagnato, and a delicious Watermelon Sorbet. Thanks for those who were able to come and especially to Eric Lundy and Laenne Thompson for all their expertise.

2. KID FARM DAY will be Wed., Aug. 27, from 9 AM until noon. We are looking forward to several Native American activities such as braiding sweet grass, making clay toys, and clay seed balls. We have over 40 kids signed up, so it will be loads of fun!

3. U-PICK AVAILABLE: Please call ahead 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. U-pick Flowers–You may pick 1 bouquet of up to 15 stems per household for “free”. Whenever possible if you can donate $1 or $2 that will help to pay for some seed and labor costs. Extra bouquets will cost $4. You may want to bring a jar to keep your flowers fresher on the ride home, although we do have many quart-size yogurt containers to use as temporary vases.
Already Picked Tomatoes—available for canning or freezing. Many slicer and heirloom varieties. Very easy to freeze! Members– $1/lb. Non members–$1.25/lb.
U-pick Tomatoes—many tomato varieties are ripening in plentiful amounts, and they are $0.50/lb.

4. PLASTIC OR PAPER GROCERY BAGS AND YOGURT CONTAINERS (quart size for u-pick flowers) STILL NEEDED, if you would like to donate some to the farm or at markets. We are running low.

5. VACATIONS or OUT OF TOWN: Please remember to contact us at least by Sunday and please be specific about which location you’re requesting, since we have several options on every day. If you can not pick up your box for some reason this Labor Day weekend, please have the courtesy to make some kind of contact and let us know what to do with your box.

6. PICK UP TIMES & LOCATIONS REMINDER:
Ann Arbor Farmers’ Market (Wed.)–7 A.M. to 12 P.M.
Farm (Wed.)–10 A.M. to 7 P.M.
Washtenaw Food Hub (Wed.) –6 P.M. to 8 P.M.
Farm (Fri.)–2 P.M. to 7 P.M.
Community High School (Sat.) –7 A.M. to 12 P.M.
Washtenaw Food Hub (Sat.)—10 A.M. to 12 P.M.
Chelsea Farmers’ Market (Sat.)–8 A.M. to 12 P.M.

OPPORTUNITIES
By Deb and Richard

This year we find the cool, wet weather to be both a help and a hindrance to the many families of vegetables we have growing on the farm. The wetness and coolness mean that we don’t have to water as often. It also means that the plants can become stressed and may develop some level of fungal disease. Every year has its own special challenges, as well as its own special success.

You may have noticed some brown spots on the basil this year, which is called “downy mildew”. It has been stressed by the cool weather and rain. Its native origin is from the hot, dry, Indian subcontinent. It doesn’t like these cool days and nights. It’s not the prettiest, but its natural oils are still potent, especially if you’re going to make sauce or make pesto. We have several generations of the basil with the brown spots, so it will be with us for awhile. We have stopped distributing it in your CSA shares, since it’s not what people are used to, but you can always ask for it at the farm. Since we plant so many successions of basil, we are hoping to have some disease-free plants sometime in September.

The stress on the tomatoes is that they are slow to ripen. To address this problem, we have planted all 8 greenhouses on the farm with many varieties of tomatoes. This means that we can close them , heat them up, and keep the rain off to create their own Mexican microclimate, which is their native origin. This has finally paid off, so we have plenty of tomatoes suddenly starting now! If you’re looking for already-picked tomatoes, pick-your-own tomatoes, or tomatoes for sauce, please let us know. See the U-pick section in the newsletter for more details.

Another challenge we are facing is that some of the beans have a light brown spot called “rust”, due to the extra rain that we’ve had, but the beans taste just wonderful. We do try to sort them out, but miss some of those rusty spots every so often. Everywhere you look the fields are full and green. The grasses and clovers still have their spring-like appearance feeding the hungry calves and cows. The squash and pumpkins have flooded the open brown soil with their tendrils, runners, and leaves, soaking up the water and the sunshine. The lettuces remain sweet and large, and of course, the mushrooms are at their zenith. As you walk in the woods you can see the ends of the logs are full of white mushroom culture, which create the fruiting caps. We are happy to provide you with their earthy flavors.

This year we’re finding many of the root crops and greens to be just excellent. So it goes, year after year. We dream the dream of this year’s weather and next year’s destiny, and see what grows well. Powdery mildew comes in the dry years and downy mildew comes in the wet years. Each moment is a new and original opportunity in which to plant and in turn harvest.

RECIPES

TABBOULI (The World in Your Kitchen)
1/2 c. bulgur
a few lettuce leaves
4 Tbs. chopped fresh parsley, divided
2 Tbs. chopped fresh mint
1 onion, finely sliced
4 tomatoes, chopped
1 cucumber, chopped
4 Tbs. lemon juice
4 Tbs. olive oil
salt & pepper to taste

Soak bulgur 20-30 minutes in cold water to cover. Drain well. Line a salad bowl with lettuce leaves and spoon in bulgur. Mix in 3 tablespoons of the parsley, mint, onion, and tomatoes. Whisk lemon juice with olive oil, salt and pepper; toss with salad. Sprinkle remaining tablespoon of parsley on top. Serves 4-6

Tantre Farm CSA Newsletter
WEEK #12
Aug. 10-16, 2014

If needed, please contact Richard Andres & Deb Lentz at 2510 Hayes Rd. Chelsea, MI 48118 e-mail: tantrefarm@hotmail.com phone: 734-475-4323 website: www.tantrefarm.com.

In our newsletter, we try to give you an accurate listing of the produce in your box; however, since the newsletter is published before the harvest, we may sometimes substitute some vegetables for others. The information provided here is also published each week on our website.

We also try to keep the formatted 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.

**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

ARUGULA: an aromatic, bright salad green with a peppery mustard flavor, which is rich in iron and vitamins A and C. See Week 1 for usage and storage information.

GREEN BEANS or YELLOW BEANS: You will receive E-Z Pick (a round, tender, dark green, snap bean with good sweet flavor) or Rocdor (long, slender, yellow bean; meaty, firm texture and no watery taste). See Week 10 for usage and storage information.

BEETS (Red Ace): round, smooth, deep red roots with sweet flavor and medium-tall with no greens this week. See Week 7 usage and storage information.

CUCUMBERS: a slicing cucumber with dark green, straight 8-9 in. fruit; crisp with fresh flavor. See Week 7 usage and storage information.

EGGPLANT or TOMATOES: Due to shortage of supply you will receive either eggplant or tomatoes. The eggplant varieties are Nadia (slender, purplish-black, glossy-like, bell-shaped fruit), Rosa Biana (an Italian heirloom; round fruit streaked with white and violet), or Orient Express (long, lavender fruit).
-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. Lots of recipes and basic cooking tips in the “A to Z cookbook”.
-How to store: best fresh, but can be stored at room temperature or in refrigerator drawer for up to 1 week.

U-PICK FLOWERS (only available on the farm): Every summer we plant a variety of flowers for drying or fresh bouquets. Picking flowers is labor-intensive and transporting them is difficult, so we are not able to bring cut flowers to all the distribution sites, but we do encourage you to come to the farm to pick your flowers each week. This week you can pick up to 10 stems as the flowers are just starting. Please keep on the paths without stepping into or over the flower beds to harvest, which compacts the soil. Whenever possible if you can donate $1 (or more) that will help to pay for some seed and labor costs. More information about u-pick flowers is in the “Announcements” section.

FRESH GARLIC: a bulb of several papery white cloves; believed to help in fighting infections, cancer prevention, bolstering the immune system, lowering blood pressure and preventing heart disease, used as an expectorant or decongestant, and at least some people believe that it can ward off vampires and insects. See Week 7 usage and storage information.

FRESH HERBS: *All shares will receive Basil this week. There are about 150 different species of aromatic annual and perennial basils. We grow 3 varieties, which you may choose from this week.
Genovese Basil—an herb with sweet, spicy, shiny, green leaves; traditionally used in pesto and many types of cooking.
Cinnamon Basil- small thin serrated green leaves with contrasting purple stems and purple-spiked flowers; savory element to raw dishes, soups, hot drinks, infused oils, and especially suited to fruit dishes. This is delicious as an exotic flavored hot tea!
Lemon Basil—Yum! narrow, ovate, light green leaves producing a lemon scent & strong citrus flavor; use fresh or dried in vinegars, fish, chicken, vegetables and soups; common herb found within Thai, Indonesian and several Middle Eastern region cuisines.
-How to store: Whether the basil this week has a root or just stems, it will last longer when stored in a jar, vase, or glass of water on your counter or table top. Since basil is a hot weather plant, it doesn’t like the cold, so will last longer outside of the refrigerator.

KALE: You will receive Red Russian Kale (the stems are purple, and leaves are deep gray-green, purple-veined, flat, non-curled, and tooth-edged). See Week 3 newsletter for usage and storage information.

LETTUCE: You will receive heads of Green Leaf, Red Leaf, Romaine or Buttercrunch. See Week 2 for usage and storage information.

ONIONS: You will receive Red Long of Tropea (a specialty heirloom variety of tall, elongated, wine-red bulbs with sweet white flesh; traditionally grown in Mediterranean Italy and France; use raw or grilled) or Ailsa Craig Exhibition (a huge, sweet, mild, yellow-skinned, heirloom onion that is well known by British gardeners who grow show-size onions; great for salads, soups, sandwiches, slices, onion rings, & other dishes for flavor). See Week 10 for usage and storage information.

HOT PEPPERS: You will receive Jalapeño (small and conical pepper, ranging from green to red; hot chile pepper used commonly in Mexican or southwestern cooking).
-How to use: Some folks like to handle hot peppers with gloves, and cut on glass plate. Often roasted, chopped, and used to season corn bread and cheese dishes; good for stuffed appetizers, jams, salsa, and pickles. See newsletter recipes.
-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 Yukon Gold (yellowish brown skin with yellow dry flesh and pink eyes; perfect baked, boiled, mashed or fried). See Week 7 for storage information.

SUMMER SQUASH/ZUCCHINI: You will receive some variety of Green or Yellow Zucchini (gourmet golden or green zucchini with uniform, cylindrical fruits) or Yellow Crookneck (long, curved neck with a sometimes bumpy, yellow skin; buttery flavor and firm texture) or Patty Pan (tender, rounded scallop, bright yellow squash with a green tip; nutty flavor). See Week 6 for usage and storage information.

TOMATOES or EGGPLANT: Due to shortage of supply you will receive either eggplant or tomatoes. The tomato varieties are Verona (similar to Juliet, but with even tastier, somewhat plumper, deep red “cocktail plum” fruits; good in sauces and in salads) and a slicing tomato called Pruden’s Purple (early Brandywine type; vivid dark pink, heirloom tomato with smooth, crimson flesh; delicious flavor and large–1 lb.+ fruit).
-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 Little Baby Flower (small, 2-4 lb. round fruit; bright green stripe pattern on shell and dark pink flesh that is sweet and crisp with a high sugar count) or Sunshine Yellow –8-10 lb. oval-rounded fruit; (green-striped shell with bright yellow flesh, which is brittle, juicy, and very sweet) or Sugar Baby (6 to 10 lb. icebox melon with sweet, deep red flesh and solid dark green skin). See Week 11 for usage and storage information.

ANNOUNCEMENTS

1. STILL SPACES LEFT in the LULU COOKING CLASS ON AUGUST 20 from 6 to 8:30 PM! This will be a picnic-themed meal with help from our guest chefs and fellow CSA members, Eric Lundy and Laenne Thompson. There will be a $10 fee for materials and handouts for each class. So now you can check your calendar and registerby sending us your NAME, PHONE NUMBER, and E-MAIL ADDRESS in the body of the email. We have 7 spaces still available, so let us know if you’re interested in joining us for a special picnic-cooking class and meal at Tantre Farm. We really would love to share a meal with you!

2. KID FARM DAY will be on Wed., Aug. 27, from 9 AM until noon. This half day will be for all kids who are 4 years and older. Activities will include an edible farm walk, sweet grass braiding, seed balls, t-shirt decoration with flower prints, and more. Snacks harvested from the farm will be included. Advance registration is required. Please bring $10 to cover the costs of materials and a farm T-shirt! Please register by e-mail to tantrefarm@hotmail.com or by sign up at the distribution sites with NAMES and AGES of children, NAME OF ADULT attending, PHONE NUMBER, E-MAIL ADDRESS, and KIDS T-SHIRT SIZE OF Large, Medium, Small, or Extra Small. Also, let us know if you need Deb to send you a t-shirt sizing chart. Please keep in mind the option of switching your pick up to the farm that day, so we know in advance!!

3. U-PICK AVAILABLE: Please call ahead 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.
–U-pick Flowers– Some of the flowers are ready in the u-pick flower garden. You may pick 1 bouquet of up to 10 stems for “free”. You may want to bring a vase or a jar to keep your flowers fresher on the ride home! Extra bouquets will cost $4.
–U-pick Beans: Green and Yellow available for $0.50/lb.

4. VACATIONS or OUT OF TOWN: Please remember to contact us at least by Sunday and please be specific about which location you’re requesting, since we have several options on every day.

5. PICK UP TIMES & LOCATIONS REMINDER:
Ann Arbor Farmers’ Market (Wed.)–7 A.M. to 12 P.M.
Farm (Wed.)–10 A.M. to 7 P.M.
Washtenaw Food Hub (Wed.) –6 P.M. to 8 P.M.
Farm (Fri.)–2 P.M. to 7 P.M.
Community High School (Sat.) –7 A.M. to 12 P.M.
Washtenaw Food Hub (Sat.)—10 A.M. to 12 P.M.
Chelsea Farmers’ Market (Sat.)–8 A.M. to 12 P.M.

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”, and many recipe ideas will pop up. I typed in “summer squash, jalapeno, and garlic recipe” and found the recipe below. Have fun searching! Lots and lots of ideas!

LEMON BASIL TIPS: Chop lemon basil and puree with fresh blueberries and water, then serve as a cold soup. Blend fresh lemon basil with cream, then warm and serve over pasta. Add chopped fresh lemon basil to lemon cookie dough. Puree lemon basil leaves with 1/4 cup water, then mix with sweetened yogurt and freeze and serve frozen yogurt with grilled nectarines. Make lemon pesto.

CINNAMON BASIL TIPS: Add chopped fresh cinnamon basil to pumpkin pie filling as an alternative to ground, dried cinnamon. Steep cinnamon basil leaves in water and sugar, bring to a boil to infuse and use this simple syrup to flavor whipped creams or dessert. Puree Cinnamon basil with garlic and olive oil for pesto and use to top fresh pasta. Blend Cinnamon basil leaves with heavy cream and beat until desired whipped cream consistency, then top brownies or pie. Add to fresh fruit salad for interesting flavors.

PESTO SAUCE (The Pleasure of Herbs)
2 c. washed fresh basil
3 cloves garlic
4 Tbs. pine nuts or walnuts (optional)
1/2 c. olive oil
1/2 c. grated Parmesan cheese

Place all ingredients in the blender or food processor, except the cheese, which is added after the first ingredients are pasty; and then blended again briefly. Serve this on hot pasta, boiled potatoes, green beans, sliced tomatoes, corn-on-the-cob, steak, fish, or mix with yogurt as a dipping sauce for vegetables.

SPICY SUMMER SQUASH WITH HERBS (from www.foodnetwork.com)
1 1/2 tablespoons extra-virgin olive oil
3 medium yellow or green summer squash or a mix, diced (about 1 1/2 pounds)
1 small jalapeno, minced (with some seeds)
1 medium onion, diced
1 1/2 teaspoons white wine vinegar
Kosher salt and freshly ground black pepper
2 teaspoons finely chopped fresh sage or rosemary
1 large clove garlic, minced
1/4 cup minced fresh chives

Heat the oil in a large nonstick skillet over medium-high heat. Add the squash, jalapenos, onions, vinegar, 3/4 teaspoon salt and pepper to taste and stir to combine. Cover and cook until the squash starts to brown, stirring twice during cooking, about 6 minutes. Remove the lid and continue to cook, stirring occasionally, until the squash is nicely browned and tender, another 6 minutes. Add the sage and garlic and cook for 1 minute. Season with salt to taste. Stir in the chives, transfer to a bowl or platter and serve.

Tantre Farm CSA Newsletter
WEEK 10
July 28-Aug. 2, 2014

If needed, please contact Richard Andres & Deb Lentz at 2510 Hayes Rd. Chelsea, MI 48118 e-mail: tantrefarm@hotmail.com phone: 734-475-4323 website: www.tantrefarm.com.

In our newsletter, we try to give you an accurate listing of the produce in your box; however, since the newsletter is published before the harvest, we may sometimes substitute some vegetables for others. The information provided here is also published each week on our website.

We also try to keep the formatted 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.

**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

ARUGULA or SPICY GREENS : You will receive Arugula (an aromatic, bright salad green with a peppery mustard flavor, which is rich in iron and vitamins A and C) or Spicy Greens (an amazing, mildly spicy, leafy mix of greens and reds with a wide variety of leaf shapes and sizes with ingredients such as Golden Frills, Ruby Streaks, Tokyo Bekana, and Red Komatsuna).
-How to use: used for salads and sautéing–cooks up quickly
-How to store: refrigerate in plastic bag for 2 to 4 days.

GREEN, PURPLE, or YELLOW BEANS: You will receive Maxibel French Fillet (very slender green bean with firm texture and good taste), 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), or Rocdor (long, slender, yellow bean; meaty, firm texture and no watery taste).
-How to use: raw in salads, steamed, sautéed, stir-fried, etc.
-How to store: refrigerate in plastic bag for up to 1 week

BEETS: You will receive Red Ace (round, smooth, deep red roots with sweet flavor and medium-tall, red-veined green leaves). See Week 7 usage and storage information.

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

CUCUMBERS: a slicing cucumber with dark green, straight 8-9 in. fruit; crisp with fresh flavor. See Week 7 usage and storage information.

FRESH HERBS: In general, store herbs upright with cut stems in 1 or 2 inches of water and refrigerate for up to 2 weeks or wrap in slightly dampened cloth and store in refrigerator. *All shares will receive Basil, and you may choose ONE from the following 4 Herbs:
Black-stemmed Peppermint–superior fragrance and flavor; forest green leaves with deep purple veins and stems, purple flowers; leaves are good as a hot or iced tea, and adds a delicious flavor when minced and added to cooked peas, carrots, potatoes, salads, and fresh strawberries.
Italian Flat-leaf Parsley—flat, glossy, dark green leaves have a strong parsley/celery flavor for use dried or fresh; especially good in omelets, scrambled eggs, mashed potatoes, soups, pasta and vegetable dishes, as well as, sauces to go with fish & poultry.
Sage–an herb from an evergreen shrub in the mint family with long, narrow, grayish-green leaves; a musky aroma and a warm and spicy taste; used in making sausages, stews, breads, and teas; enhances meats, vegetables, salads, pickles, and cheese.
French Sorrel–slightly tart, lemon-flavored green; excellent for salads, soups, and sauces; can be used in omelets, breads, or cooked as a side dish; refrigerate in bag for up to 3 days.
*Genovese Basil—All shares will receive basil this week, an herb with sweet, spicy, shiny, green leaves. We supply it with root attached, so 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!

KALE: You will receive Red Russian Kale (the stems are purple, and leaves are deep gray-green, purple-veined, flat, non-curled, and tooth-edged). See Week 3 newsletter for usage and storage information.

LETTUCE: You will receive Green Leaf, Red Leaf, Romaine or Buttercrunch. See Week 2 for usage and storage information.

SWEET ONIONS (Ailsa Craig Exhibition): a huge, sweet, mild, yellow-skinned, heirloom onion that is well known by British gardeners who grow show-size onions.
-How to use: great for salads, soups, sandwiches, slices, onion rings, & other dishes for flavor
-How to store: not for long storage; wrap in damp towel or plastic bag in fridge for 2 to 7 days.

NEW POTATOES (Yukon Gold): yellowish brown skin with yellow dry flesh and pink eyes; long storage and good tasting. See Week 7 for storage information.
-How to use: perfect baked, boiled, mashed or fried

SUMMER SQUASH/ZUCCHINI: You will receive some variety of Green or Yellow Zucchini (gourmet golden or green zucchini with uniform, cylindrical fruits) or Yellow Crookneck (long, curved neck with a sometimes bumpy, yellow skin; buttery flavor and firm texture) or Patty Pan (tender, rounded scallop, bright yellow squash with a green tip; nutty flavor). See Week 6 for usage and storage information.

ANNOUNCEMENTS
1. KID FARM DAY will be on Wed., Aug. 27, from 9 AM until noon. This half day will be for all kids who are 4 years old and older. Activities will include an edible farm walk, a nature craft, and other activities about animals and plants. Snacks harvested from the farm will be included. Advance registration is required with a small fee for materials, which is still being determined. Please register by e-mail to tantrefarm@hotmail.com or by sign up at the distribution sites with names and ages of children, name of adult attending, phone number, and e-mail address. Anyone interested in helping out, please contact Deb as soon as possible, so we can brainstorm and share our ideas.

2. LULU COOKING CLASS ON AUGUST 20 from 6 to 8:30 PM! This will be a picnic-themed meal with help from our guest chefs and fellow CSA members, Eric Lundy and Laenne Thompson. There will be a $10 fee for materials and handouts for each class. So now you can check your calendar and register early by sending us your NAME, PHONE NUMBER, and E-MAIL ADDRESS in the body of the email. We have 15 spaces available, so let us know if you’re interested in joining us for a special picnic-cooking class and meal at Tantre Farm. It’s always a lot of fun and guaranteed to fill your belly with deliciousness!

3. WEEDING VOLUNTEERS NEEDED: Thank you so much to those of you, who continue to volunteer! So much rain has fallen this summer (and continues to fall!) that the weeds are loving it! 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.

4. VACATIONS or OUT OF TOWN: Please remember to contact us at least by Sunday to make changes in pick up days or locations.

5. PICK UP TIMES & LOCATIONS REMINDER:
Ann Arbor Farmers’ Market (Wed.)–7 A.M. to 12 P.M.
Farm (Wed.)–10 A.M. to 7 P.M.
Washtenaw Food Hub (Wed.) –6 P.M. to 8 P.M.
Farm (Fri.)–2 P.M. to 7 P.M.
Community High School (Sat.) –7 A.M. to 12 P.M.
Washtenaw Food Hub (Sat.)—10 A.M. to 12 P.M.
Chelsea Farmers’ Market (Sat.)–8 A.M. to 12 P.M.

REFLECTIONS ON THE FARM
By Richard and Deb

The full moon is gone. We may not think the deer can see the tender lettuce leaves at night to nibble. Even so, we have been setting our farm dog on guard at the edge of the field to keep them away in the evening hours. It’s interesting to try to grow crops on the edge of what would seem to be some of the last shreds of our native ecosystem. There are diurnal bunnies and ground hogs that nibble each morning and nocturnal mice, deer, and coons to nibble in the evenings. Sandhill cranes stab the corn stalks out of the ground uprooting them to expose the tiny, golden, sweet seed underneath and onto the sweet/sour blackberry bushes. To save the crops we have the dog and pie tins tied on steel fence posts that tinkle in the wind and shine in the sun. It seems to work for awhile—kind of. It holds the animals to a minimum of foraging anyway. All of these creatures are looking for energy to fatten their bellies for the imminently approaching cold season, only a couple of months away (although some of these summer nights feel like fall already). Some burrow down and hibernate. Others will fly away on the southern winds for warmer climates. For now they feast, building strength and reproducing, and life continues summer after summer. Such a mystery to behold! So much impermanence!

With the exceptionally cool, wet weather the tomatoes are taking their good, sweet time to ripen. They are all over the place on the farm—in every greenhouse and on the western hill by the spreading oak tree, along with the peppers and eggplants. This is the first year that we have pulled up and closed the end walls of many of our greenhouses, so the tomatoes will have extra ripening heat. It is the first year that we have been able to start many spring-like crops, such as parsnips, carrots, beets, and spinach, in the middle of the summer without additional irrigation. This is the first year that we’ve grown spinach from spring until fall continuously, as well as starting several new rotations of peas to be ready in September. This is an unusual year, but so it seems is every year these days as well. We are caught in this cycle of unpredictable weather. Call it climate change. Call it global warming. Call it the usual “unpredictable weather”. It is such a mystery, so much impermanence on a micro scale and on a global scale.

Disturbingly confusing, but perhaps just as with the animals learning to burrow into our carrots, into our corn, into our great harvest, into the work that sustains and nourishes us, we can find a sense of a lifestyle–one that respects the balances of native and original flora and fauna and learn to live within the limits of our space and our climate with the sweat of our own brow. This is the accumulated skill of our craft in growing animals and plants for the local community of loving family and friends.

RECIPES

SWEET GREEN BEAN/CARROT/WALNUT STIR-FRY
1 qt. green beans, stems removed
2 carrots, sliced medium-thin
2 cups walnuts (halves or pieces – and feel free to substitute cashews or favorite nuts)
1 cup raisins (optional)
3 T. cooking oil
2 T. tamari
2 T. maple syrup or barley malt or brown sugar etc.
Steam carrots 3 minutes, add beans and steam another 2-3 minutes, then place in pan (cast iron recommended) where oil is already hot.
Saute 3 minutes then make space in the center of the pan and add walnuts, then sweetener and tamari, then raisins if desired (it will already be fairly sweet). If you wished to be slightly more meticulous, you could combine nuts, raisins, sweetener, and tamari in a separate bowl and mix well before adding to stir-fry. Stir-fry another 3-5 minutes and ENJOY!!

SALAD OF GRILLED SUMMER AND ZUCCHINI SQUASH WITH WARM OLIVE AND TOMATO VINAIGRETTE (From Chef Todd English)
4 medium summer squashes-cut into 1/4 inch lengthwise slices
4 medium zucchini, cut into 1/4 inch lengthwise slices
1/2 pound of baby greens (arugula, spicy greens, lettuce)
1/4 cup olive oil
2 cloves garlic, minced
1/4 cup fresh basil, chopped
1/4 cup fresh parsley, chopped
1 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
3 cloves garlic, very thinly sliced
1/4 cup olive oil
2-3 anchovies, rinsed, dried and roughly chopped (optional)
3 medium tomatoes, roughly chopped
1/4 cup Moroccan dry cured olives, pitted and roughly chopped (optional)
3 tablespoons balsamic vinegar
1 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
6 ounces feta cheese
Prepare grill for medium high heat. In a large bowl toss to combine: squashes, olive oil, garlic, basil, parsley, salt and pepper. Place on grill 2-3 minutes each side, or until grill marked. Turn and cook other side. Remove and set aside. In a sauté pan over medium heat, add shaved garlic and anchovies. Cook just until the garlic starts to turn golden brown. This will happen quickly, be sure to watch carefully. Add tomatoes and olives and cook 2-3 minutes. Stir in balsamic vinegar. Season with salt and pepper. To plate, combine zucchini with greens and place small mound in the center of plate. Spoon tomatoes and olives over zucchini. Roughly grate feta over top. Serve immediately. Enjoy!

Tantre Farm CSA Newsletter
WEEK 8
July 13-19, 2014

If needed, please contact Richard Andres & Deb Lentz at 2510 Hayes Rd. Chelsea, MI 48118 e-mail: tantrefarm@hotmail.com phone: 734-475-4323 website: www.tantrefarm.com

In our newsletter, we try to give you an accurate listing of the produce in your box; however, since the newsletter is published before the harvest, we may sometimes substitute some vegetables for others. The information provided here is also published each week on our website.

We also try to keep the formatted 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.

**Also, if you’re having trouble identifying any unfamiliar produce, please look for “Veggie ID” with additional information on our website under CSA INFO or under RECIPES.

THIS WEEK’S SHARE

BEETS: You will receive Red Ace (round, smooth, deep red roots with sweet flavor and medium-tall, red-veined green leaves). See Week 7 usage and storage information.

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

CUCUMBERS: a slicing cucumber with dark green, straight 8-9 in. fruit; crisp with fresh flavor. See Week 7 usage and storage information.

FRESH GARLIC: a bulb of several papery white cloves; believed to help in fighting infections, cancer prevention, bolstering the immune system, lowering blood pressure and preventing heart disease, used as an expectorant or decongestant, and at least some people believe that it can ward off vampires and insects. See Week 7 usage and storage information.

FRESH HERBS: In general, store herbs upright with cut stems in 1 or 2 inches of water and refrigerate for up to 2 weeks or wrap in slightly dampened cloth and store in refrigerator. You may choose 1 out the following 4 herbs this week:
Dill– feathery green leaves that go well with fish, potatoes, beets, carrots, and yogurt sauces; considered a good luck symbol by early Romans. Dill partners nicely with Cucumbers this week!
Spearmint– leaves are bright green with mild flavor and fragrance; used in both sweet and savory dishes and in alcoholic drinks, such as Mint Juleps or Mojitoes; good as a hot or iced tea. See other “Mint” recipes in “A to Z” cookbook.
Lemon Balm– these fragrant lemon-minty leaves make a delicate herbal tea, served hot or cold; good addition to lettuce or fruit salads and ice cream; nicely paired with grilled fish or lamb and tossed with steamed vegetables; also aids in depression or nausea.
Italian Flat-leaf Parsley—flat, glossy, dark green leaves have a strong parsley/celery flavor for use dried or fresh; especially good in omelets, scrambled eggs, mashed potatoes, soups, pasta and vegetable dishes, as well as, sauces to go with fish & poultry.

KALE: You will receive Red Russian Kale (the stems are purple, and leaves are deep gray-green, purple-veined, flat, non-curled, and tooth-edged). See Week 3 newsletter for usage and storage information.

LEEKS: green leaves with white to pale green stems.
-Cooking 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 7 newsletter for usage and storage information.

LETTUCE: You will receive Green Leaf, Red Leaf, Romaine or Buttercrunch. See Week 2 for usage and storage information.

NEW POTATOES (Red Norland): smooth, red skin and white flesh; great baked, boiled, or roasted. See Week 7 usage and storage information.

SUMMER SQUASH/ZUCCHINI: You will receive some variety of Green or Yellow Zucchini (gourmet golden or green zucchini with uniform, cylindrical fruits) or Yellow Crookneck (long, curved neck with a sometimes bumpy, yellow skin; buttery flavor and firm texture) or Patty Pan (tender, rounded scallop, bright yellow squash with a green tip; nutty flavor). See Week 6 for usage and storage information.

SWISS CHARD: close relative of garden beets; large veined, semi-crinkly, dark green leaves; mild flavor; good source of vitamins A, E, & C, as well as iron & calcium. See Week 6 for usage and storage information.

ANNOUNCEMENTS

1. SUMMER WORK PARTY/OPEN HOUSE this coming Sunday, July 20 between 1-4 p.m. This day often tends to be hot and sunny, but not sure about THIS summer! However, we’ll have lots of water play for the kids and shade-related activities for the adults, such as cleaning garlic. For those more adventurer-gardener types, we will be weeding the herb and flower garden and other patches in the fields, and harvesting such as potatoes—very kid friendly! Members are encouraged to bring family and friends to Tantré Farm to see the farm decked out in its summer finery, for wagon ride farm tours, and for getting to know fellow community members. This is a completely voluntary event, so you can also come just for the fun, such as listening to live music, picking a pint of black raspberries, which would go nicely with our plans to make fresh, hand-cranked, home-made ice cream! These are further incentives to encourage folks to come out to see the farm. As usual a potluck is included, so please feel free to bring a snack or refreshment. Also, if anyone wants to help “set up” at 11 or 11:30 AM or bring a musical instrument, please let us know. We look forward to showing you the farm! More details to come!

2. COOKING CLASS ON July 23! 6 to 8:30 PM at the farm. We will help prepare a delicious picnic-themed meal with help from our guest chefs and fellow CSA members, Eric Lundy and Laenne Thompson. Team up with other CSA shareholders to prepare a dish (or 2) using just-picked produce and a handful of ingredients to create transportable foods you can enjoy on a picnic of your own this summer! Eric & Laenne will share cooking tips, offer recipes that are simple, and ideas for preparing veggies from your share – even cool tricks with kohlrabi! There will be a $10 fee for materials and handouts for each class. Please register by contacting us soon with your NAME, PHONE NUMBER, and E-MAIL ADDRESS in the body of the email. We have 15 spaces available, so let us know if you’re interested in joining us for a special picnic-cooking class and meal at Tantre Farm.

3. “F0RAGE AND PRESERVE” CLASS is full: Local forager, Rachel Mifsud, will be leading this class at Tantre Farm on Sat., July 26 from 3 to 5 PM. More information about the class will come closer to the actual date. Please feel free to add your name to our Waiting List, and we’ll contact you if someone cancels.

4. WEEDING VOLUNTEERS NEEDED: Thank you so much to those of you, who continue to volunteer! So much rain has fallen this summer (and continues to fall!) that the weeds are loving it! 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. You are a big help right now!

5. PICK UP TIMES & LOCATIONS REMINDER:
Ann Arbor Farmers’ Market (Wed.)–7 A.M. to 12 P.M.
Farm (Wed.)–10 A.M. to 7 P.M.
Washtenaw Food Hub (Wed.) –6 P.M. to 8 P.M.
Farm (Fri.)–2 P.M. to 7 P.M.
Community High School (Sat.) –7 A.M. to 12 P.M.
Washtenaw Food Hub (Sat.)—10 A.M. to 12 P.M.
Chelsea Farmers’ Market (Sat.)–8 A.M. to 12 P.M.

COOL AS A CUCUMBER
The cucumber, a member of the gourd family, is a distant relative to pumpkins, squash, and melons. It is said to have originated in the Middle East. It has been eaten as an unripe fruit, since Biblical times. As a relative of melons, cucumbers are very high in water and so very refreshing, especially during these hot days of summer. They are 94% water and also contain small amounts of vitamins A, C, and a few minerals. For some, however, cucumbers are hard to digest, so seedless and “burpless” cucumbers have been bred to prevent this problem.

Our cucumbers are not waxed (to keep them from rotting for a longer shelf life) like ordinary cucumbers found in the store, so skin and all can be eaten. The skins are rich in vitamin E, so they are also known as an effective skin conditioner. Also, some of the nutrients, such as vitamin A, iron, and potassium are lost when the skin is removed. The cucumber skins, besides being good for human skin, also contain silicon and chlorophyll, making them well worth eating. If you do wish to remove the skins, you may try making “cukesicles” for the kids. At Tantré Farm, sometimes we peel the skins off and slice the cucumbers in half lengthwise making a long, slender, cooling treat we call “cukesicles”.

The cucumber is a non-starchy, alkaline “cooling” vegetable. It is an excellent diuretic, helping the kidneys in waste elimination. Cucumbers contain the enzyme, erepsin, which helps digest proteins and destroys worms. The cucumber’s potassium content makes it useful for high and low blood pressure.

Cucumbers deteriorate very quickly, because of their high water content, so it is important to store them in a sealed plastic bag in refrigerator crisper drawer. Keep them away from tomatoes, apples, or citrus, which give off ethylene gas, and can speed up their deterioration.

Most people enjoy cucumbers raw or pickled in salads or sandwiches, but sometimes a cuke can be julienned, sautéed, or baked. Try cucumber rounds topped with egg or tuna salad, or simply with salt. Make refrigerator pickles, which are very simple and delicious. They are featured in a number of ethnic dishes.

Although not as nutritious as most of the garden vegetables, cucumbers are very satisfying and help us replenish fluids and minerals lost in perspiration, leaving us as “cool as a cucumber”. They are very reviving on a hot summer’s day. Be prepared for a lot of them in your share this week! They are really thriving with these warm, rainy days!

RECIPES

CHILLED CUCUMBER-YOGURT SOUP (from Moosewood Cookbook by Molly Katzen)
4 c. cucumbers, peeled, seeded, & chopped
2 c. water
2 c. yogurt
1 garlic clove
several fresh mint leaves
1 Tbs. honey
1 1/2 – 2 tsp. salt
1/4 tsp. dried or ½ tsp. fresh dill
chopped scallions

Purée everything together in a blender or food processor, saving the scallions for garnish. Chill for several hours before serving. Serves 4-6.

COLD CUCUMBER LEEK SOUP (contributed by CSA member, Kim Bayer) *This is a creamy soup made without cream, using potatoes instead for body. For a lighter soup, you can leave out the potatoes. See vegetable “variations” below!

2 leeks – white and light green part, cut in half, thinly sliced
1 large clove garlic – coarsely chopped
1 Tbsp. oil
1-2 c. potato – chopped into 1-inch pieces
2 c. thinly sliced cucumber
2 Tbsp. dill (or another herb)- chopped fine and divided
2 c. broth (should just cover vegetables, may need a little more)
1-2 c. cold buttermilk or plain yogurt

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

Variations:
Summer squash soup: Substitute zucchini or yellow squash or any summer squash for the cucumber and potato combo. We eat this a lot and love it on hot days. With some bread and cheese, it makes a great meal.
Summer borscht: For the main vegetables, use a combination of 1/3 potatoes, 1/3 roasted beets, and 1/3 cabbage (or Swiss chard stems), maybe even a few carrots. Even people who don’t like beets will love this soup!

SPECIAL EDITION of Extra Recipes

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

BLANCHED PEAS WITH CUCUMBERS (from The Victory Garden Cookbook by Marian Morash)
1 ½ cups shelled peas (especially if you have any peas left!)
2 tsp. salt
1 Tbsp. dill, chopped
2-3 cups cucumbers, diced
Butter

Blanch 1 ½ cups shelled peas by bringing 2 quarts of water with 2 tsp. salt to a boil. Drop peas into water and bring back to a second boil as quickly as possible. Blanch peas for 2-4 minutes until bright green. Drain them, and rinse under cold water to stop the cooking process. Sauté cucumbers, and add blanched peas with 1 tablespoon chopped dill. Reheat in butter. Serve immediately.

BAKED CUCUMBERS IN BASIL CREAM (from Farmer John’s Cookbook: The Real Dirt on Vegetables)
1 ½ Tbs. red wine vinegar
1 tsp. salt
¼ tsp. sugar
4-5 cucumbers, peeled, halved lengthwise, with 1-inch slices
2 Tbs. unsalted butter, melted
1 scallion, finely chopped
1 cup heavy cream
3 Tbs. chopped fresh basil leaves
Salt & freshly ground black pepper

Preheat the oven to 375 degrees F. Mix the vinegar, salt, and sugar in bowl. Add the cucumber slices and toss to combine. Set aside to marinate for 30 minutes. Drain the cucumber slices in a colander, then pat them dry with a clean dish towel. Put cucumber slices in a shallow baking dish. Pour the melted butter over them and add the scallion; toss to combine. Bake the cucumbers, stirring occasionally, until tender, about 45 minutes. Meanwhile, heat the cream in a small pot until it comes to a light boil. Continue to cook the cream, stirring frequently, until it is reduced to ½ cup, about 20 minutes. Stir in the basil and turn off the heat; let mixture steep for 2 minutes. Pour the basil cream over the cooked cucumber slices. Season with salt and pepper to taste. Serves 4 to 6.

Cooking Tip about Cucumbers: “If the natural moisture content is withdrawn beforehand, cucumbers exude so much water as they are heated that you usually end up with a tasteless mush and swear never to cook cucumbers again. Blanching for a few minutes before cooking will remove unwanted water, but also most of the cucumber flavor. Blanching in salt draws out the water and also the bitterness, if they are the bitter European type, yet leaves the flavor, which a little vinegar and salt accentuates. Baked cucumbers go with roast, broiled, or sautéed chicken or veal.”

Tantre Farm CSA Newsletter
WEEK 6
June 29-July 5, 2014

If needed, please contact Richard Andres & Deb Lentz at 2510 Hayes Rd. Chelsea, MI 48118 e-mail: tantrefarm@hotmail.com phone: 734-475-4323 website: www.tantrefarm.com

In our newsletter, we try to give you an accurate listing of the produce in your box; however, since the newsletter is published before the harvest, we may sometimes substitute some vegetables for others. The information provided here is also published each week on our website.

We also try to keep the formatted 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.

**Also, if you’re having trouble identifying any unfamiliar produce, please look for “Veggie ID” with additional information on our website under CSA INFO or under RECIPES.

THIS WEEK’S SHARE

FAVA BEANS: (also called faba bean, horse bean, or broad bean) the pod is inedible and looks like a large bean pod; the bean seed resembles a very large lima bean with a tart, pungent flavor; fresh fava beans should be shelled from pod if skin seems tough, but bean seed can be eaten raw, skin and all, if young enough.
-To skin fava beans: Blanch for 1 minute, then drain and cool. With your thumbnail, pull open the sprout end and squeeze the bean out of its skin.
-How to use: Stew skinned beans in a little butter, oil or cream seasoned with savory, thyme or sage. SautÈ with other vegetables and toss with pasta. Good in soups. Lots of recipes on the internet.
-How to store: Store fresh, unshelled beans in the refrigerator up to a week; once shelled, blanched and skinned, favas can be frozen in plastic containers for longer storage; shelled beans are best used within a few days. See “Beans” for recipes in the A to Z Cookbook, if you have it, and also this newsletter. Delicious!

RED BEETS & GREENS: smooth, deep red roots with sweet flavor and medium-tall, red-veined green leaves. *The beet greens are especially delicious right now, and can be used like spinach.

GARLIC SCAPES: This popular and highly delectable flower top of a garlic plant has a slender green stem with a slight bulge at the bottom (resemble chives, except for the bulge and often curled); tender and milder in flavor than mature garlic, but can be substituted for garlic cloves in recipes. See Week 3 newsletter for usage and storage information.

FRESH HERBS: In general, store herbs upright with cut stems in 1 or 2 inches of water and refrigerate for up to 2 weeks or wrap in slightly dampened cloth and store in refrigerator. You may choose 1 out the following 3 herbs this week:
Black-stemmed Peppermint–forest green leaves with deep purple veins and stems, purple flowers; leaves are good as a hot or iced tea; adds a delicious flavor when minced and added to cooked peas, carrots, potatoes, salads, and fresh strawberries.
Lemon Balm– these fragrant lemon-minty leaves make a delicate herbal tea, served hot or cold; good addition to lettuce or fruit salads and ice cream; nicely paired with grilled fish or lamb and tossed with steamed vegetables; also aids in depression, tension, or nausea.
Thyme– tiny green leaves used in meat and vegetable dishes and most casseroles, soups, stews, and medicinal teas, which soothe sore throats. The flowers are edible and make nice garnishes

KALE: You will receive Green Curly (well-ruffled, curly green leaves on green stems; this variety makes a good, roasted “kale chip”).
See Week 3 newsletter for usage and storage information.

KOHLRABI: delicious bulbous member of the cabbage family, that grows above ground; purple or green skin and crisp, apple-white flesh tubers and leaves are good sources of vitamins C and A, calcium, potassium, and fiber.
How to use: good steamed and then mashed with potatoes, added to soups or stews, or delicious sliced and eaten raw with dip
How to store: store in refrigerator for up to a month

SHELLING or SNAP PEAS: You may receive Shelling Peas (easy to shell with delicious flavor for fresh eating and freezing) or Sugar Snap Peas (“round” pod of edible-pod pea). Chew on the pod to test if they are edible pods or tough-skinned shelling pea. See Week 4 newsletter for usage and storage information.

SALAD MIX: a custom mix of baby lettuces, spicy mix, Asian greens, and arugula.
How to use: add to salads, soups, and sautÈed vegetable dishes
How to store: very perishable, so use up quickly; store in plastic bag in refrigerator for up to 5 days.

SUMMER ONIONS (Red or White): slightly larger bulbs (“baby bulb onions”) than green onions, but both bulb and leaves are still edible; can be prepared like cippolini onions. See Week 5 newsletter for usage and storage information.

SUMMER SQUASH/ZUCCHINI: You will receive some variety of Green/Yellow Zucchini (gourmet golden zucchini with uniform, cylindrical fruits) or Yellow Crookneck (long, curved neck with a sometimes bumpy, yellow skin; buttery flavor and firm texture) or Patty Pan (tender, rounded scallop, bright yellow squash with a green tip; nutty flavor). *Keep in mind “zucchini” and “summer squash” are basically interchangeable in recipes.
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.

SWISS CHARD: close relative of garden beets; large veined, semi-crinkly, dark green leaves; mild flavor; good source of vitamins A, E, & C, as well as iron & calcium.
How to use: greens can be prepared like spinach, and stalks like asparagus; good steamed, sautÈed, stir-fried, and in soups.
How to store: wrap in damp cloth in a plastic bag and refrigerate for up to 2-4 days.
How to freeze: Chard leaves freeze easily. Chop leaves, blanch for 3 minutes, dunk in cold water immediately, drain, and freeze in freezer containers/bags.

ANNOUNCEMENTS

1. KID FARM HIKE: Come join us for a guided monthly exploratory walk around Tantre Farm on Friday, July 11, at 2 PM. We’ll use all our senses as we take an approx. 45-60 minute hike with CSA member, Alisse Portnoy, who teaches at the University of Michigan. She and her daughter are in their fifth year of once-a-week day-long visits to the farm. They look forward to sharing some of its treasures and treasure spots with you. Meet at the Main House’s Distribution Shed at 2 pm. No RSVP necessary, but if you email that you plan to attend, then we know to wait for you.

2. “F0RAGE AND PRESERVE” CLASS: Local forager, Rachel Mifsud, will be leading this class at Tantre Farm on Sat., July 26. We will spend the afternoon in the farm’s summer kitchen using lawn weeds and common garden herbs to produce medicines. This is your chance to learn how to make salves, liniments, tinctures, and healing teas. This class will not include a plant walk. All plants will be pre-harvested, so that we can focus on learning the techniques. Tentative products (subject to change): 1) Bug Bite Butter 2) Headache Tincture 3) Tummy Tea 4) Sleepy Tea 5) Ache Liniment. Cost: special rate of $15 for Tantre CSA members (non members $30), which includes instruction, foraged tea and snacks, and 5 herbal products. This is an excellent value! RSVP REQUIRED until the class is full. Please include your name, email address and phone number in the body of your email.

3. “LULU” COOKING CLASS ON June 25 was delicious: Thanks to Laenne and Eric for sharing their culinary talents as we created and consumed 5 courses from garlic scape crostini with sheep’s milk ricotta to Pasta with Wilted Greens, Roasted Potatoes, Sage, and Cheese. Thanks to our 16 CSA members who attended and helped with enthusiasm, tenacity, and a hearty appetite!

4. WEEDING VOLUNTEERS NEEDED: There are always a generous amount of weeds on the farm, especially with all this rain. 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. We could really use the help with the weeds right now. Thanks for volunteering!

5. VACATIONS or OUT OF TOWN: Please remember to contact us at least by Sunday to make changes in pick up days or locations. If someone else is picking up your share while you are out of town, you may want to give them our contact information, so they can let us know if they forgot to pick up or can’t make it at the last minute. Then we will know what to do with the forgotten box.

6. PICK UP TIMES & LOCATIONS REMINDER:
Ann Arbor Farmers’ Market (Wed.)–7 A.M. to 12 P.M.
Farm (Wed.)–10 A.M. to 7 P.M.
Washtenaw Food Hub (Wed.) –6 P.M. to 8 P.M.
Farm (Fri.)–2 P.M. to 7 P.M.
Community High School (Sat.) –7 A.M. to 12 P.M.
Washtenaw Food Hub (Sat.)ó10 A.M. to 12 P.M.
Chelsea Farmers’ Market (Sat.)–8 A.M. to 12 P.M.

RECIPES
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BAYOU SUMMER SQUASH (from Capay Organic Farm CSA “Farm Fresh To You” website)
1/2 tsp salt
3/4 tsp sweet paprika
1/2 tsp ground white pepper
1/4 to 1/2 tsp cayenne pepper, to taste
1/2 tsp ground black pepper
1/4 tsp dried or 1 tsp. fresh thyme leaves
1 1/2 lbs summer squash or zucchini, cut in rounds
1/2 cup whole wheat pastry flour
1/2 cup cornmeal
1/2 cup milk
1 egg
safflower or peanut oil for frying

Combine the salt, spices, and thyme in a small bowl. Sprinkle the squash rounds with a teaspoon of the mix. Divide the remaining spice mix in half and stir one half into the flour and the other half into the cornmeal. Beat together the egg and milk. Heat 1 inch of safflower or peanut oil in a deep saucepan or frying pan to 350 degrees. Using your hands, quickly toss the squash in the flour and shake off excess. Toss in the milk and egg, then dip in the cornmeal to coat, shaking off excess. Deep-fry for about 2 minutes. Drain on paper towels and serve at once.

FAVA BEAN SALAD (from Capay Organic Farm CSA “Farm Fresh To You” website)
1 lb. Fava beans, shelled
2 green onions, finely sliced
1/4 cup extra virgin olive oil
2 cloves garlic, finely chopped
2 tablespoons vinegar
1/2 teaspoon salt
1 tablespoon parsley OR cilantro
pinch ground pepper

Boil the beans in slightly salted water until tender. Drain and cool. Blend oil and vinegar together with salt and pepper. Stir in onion and garlic. Place Favas in serving dish and pour oil and vinegar dressing over them. Sprinkle with chopped herbs.

HERBED GREEN PEA SOUP (from Moosewood Restaurant Cooks at Home)
4 scallions or summer onions, chopped
2 Tbs. vegetable oil
1 Tbs. fresh thyme
2 Tbs. fresh tarragon
1 pound fresh shelled green peas (about 3 cups)
1/4 tsp nutmeg
1 tsp salt
1/2 tsp black pepper
3 cups hot water
1 cup milk

In a soup pot, sautÈ the scallions in the oil for a minute.† Add the thyme and tarragon, and sautÈ for another few minutes.† Stir in the peas, nutmeg, salt, pepper and hot water.† Cover and bring to a boil.† Boil for 2 minutes, until the peas are tender but still bright green.† Using a slotted spoon remove about 1 cup of the peas to add back to the pureed mixture.† Blend the rest of the soup and then return to the pot and add the milk and reserved peas.† Gently reheat and serve warm or chill for about 1 1/2 hours.† Makes about 4 cups.