Tantre Farm CSA Newsletter
WEEK 12
Aug. 12-18, 2012

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 minimum, which means that we don’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. Keep in mind the internet is overflowing with information, including pictures of almost everything that we grow. Also, we have two sections on our website to help you identify unfamiliar produce with color images including descriptions of appearance, taste, nutrition, uses, storage, and seasonal information. You can find this under “CSA Info” on the “Veggie ID” page and also under “Recipes”; the section is called “Produce Information Organized by Plant Part”. We already have some ideas on how to make it easier for you to use (especially an alphabetical tag list of produce), but it’s as good as it gets for this season. Please feel free to pass along any ideas you may have to make it more user friendly.

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 newsletter for usage and storage information.

GREEN, PURPLE, or YELLOW BEANS: You will receive Provider (a fleshy, tender, round pod green bean) 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) or Rocdor (long, slender, yellow bean; meaty, firm texture and no watery taste). See Week 7 newsletter for usage and storage information.

CARROTS (Nelson): a sweet, blunt root with smooth, crisp texture and deep orange color; excellent in sweet desserts. Greens are delicious in salads and soups. See Week 9 for usage and storage information.

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

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. See Week 9 for 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.
Purple Opal Basil—rich, dark purple colored leaves, milder flavor with hints of clove and ginger—more savory than sweet; excellent in vinaigrettes, as a garnish, in salads, and also used as a purple pesto. Best eaten raw as cooking changes its flavor & color.
Lemon Basil– 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: We supply basil with root attached, so 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 of frosts or refrigerators.

U-PICK FLOWERS (only available if you come to the farm): A bouquet per household of up to 10 stems will be part of your share, but 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.

KALE (Green Curly): well-ruffled, curly green leaves on green stems; this variety makes a good, roasted “kale chip”. See Week 1 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. See Week 8 for usage and storage information.

SWEET RED PEPPERS (Carmen): You will receive 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) or Red Knight Bell (big, blocky, thick-walled, green-to-red pepper with sweet flesh). See Week 11 for usage and storage information.

POTATOES: You will receive either Red Norland (smooth, red skin and white flesh; great baked, boiled, or roasted) or Yukon Gold (yellowish brown skin with yellow dry flesh and pink eyes; long storage and good tasting; perfect baked, boiled, mashed or fried). See Week 8 on storage information.

SUMMER SQUASH/ZUCCHINI: You will receive some variety of Yellow or Green 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). See Week 5 for usage and storage information.

SWISS CHARD (Rainbow Mix): close relative of garden beets; multi-colored, large veined, semi-crinkly, dark green leaves; mild flavor. See Week 6 newsletter for storage and usage information.

TOMATOES: Our tomato season is just beginning, so you may choose from the following “heirloom” tomatoes: Rose (deep pink, heirloom, medium-sized tomato, which is meaty and flavorful), Cherokee Purple (heirloom, medium-large, flattened globe fruit with color as dusky pink and greenish blush), and Japanese Black Trifele (unusual pear-shaped, heirloom tomato with burgundy, greenish color and excellent, rich flavor). or Pruden’s Purple (early Brandywine type; vivid dark pink, heirloom tomato with smooth, crimson flesh; delicious flavor and large fruit–1 lb or larger). See Week 11 for usage and storage information.

ANNOUNCEMENTS
1. VACATIONS or OUT OF TOWN: Please remember to contact us at least by Sunday to make changes in pick up days or locations. Also keep in mind that changes need to be made within the same week (Sun.-Sat.), not into the next week of distribution. Please let us know if you will not need a share. Typically we have had 6 to 9 shares leftover every August with no contact from CSA members. Last week we had 8! Please let’s not waste these shares! Make contact with us!!

2. KID FARM DAY will be on Wed., Aug. 29, 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 ideas.

3. KID FARM HIKE (Last One!): Come join us for the last sensory exploration of Tantre Farm for this season on Wed., Aug. 22 at 2 PM for all ages! We will take a 45 min. hike around the farm with CSA member, Sheila Schueller, and explore its wetlands and forest to discover its many treasures. No RSVP necessary, but if you email that you might be interested that might be helpful to see if anyone is planning on it. CANCELLATION: If you noticed that Sept. 14 was a Farm Hike date on our website’s calendar, it is no longer an option due to scheduling conflicts.

4. TOMATO PRESERVING WORKSHOP at Tantre Farm: This workshop is scheduled for Saturday, Sept. 1, from 3 to 6 P.M. Kristen Uthus (Tantré Farm worker–2002) will teach mostly how to can tomatoes, but also some information will be on dehydrating and freezing them. There will be active participation and “take-home” samples for those attending. Plan on bringing a quart size canning jar. Please register with your Name, Phone Number, and E-mail Address in the body of the email to us. There will be a small $5 fee for materials. Bulk tomatoes will be available for you to buy.

5. U-PICK FLOWERS: You may pick 1 bouquet of up to 10 stems per household. Please call ahead if you plan to pick on other days besides Farm Distribution Days (Wed. and Fri.). You may want to bring a vase or a jar to keep your flowers fresher on the ride home, but we do have donated yogurt containers!

6. ALREADY-PICKED TOMATOES: We have already-picked tomatoes available for canning or freezing. We have a limited supply of romas, but many other sauce and heirloom varieties. Very easy to freeze! Contact us to pick up at the farm or market. Members– $0.75/lb. Non members–$1/lb.

7. 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.) — 8 A.M. to 12 P.M. (new start time!)
Chelsea Farmers’ Market (Sat.)–8 A.M. to 12 P.M.

FEAST AND FESTIVAL
(by Deb and Richard)

The full glowing August moon marks the time of summer fruiting for many garden plants and trees giving light to the nocturnal mammals. Deer, raccoons, and skunks wander through the woods and on fields looking for food. As the ponds have dried to mud the little handprints of the raccoons tell the story of last night’s dinner–the feast of stranded tadpoles and small fish. The skunk sign is seen at the compost heap as the rearrangement of food scraps and scat piles. The deer have printed meanderings around the sweet corn stalks telling the story of the night’s nibblings. The sandhill cranes feast and devour on the ripe fruits of the cantaloupe and watermelons. The butterflies float and flit in the breeze looking for leaves to lay their eggs and flower nectar to sip. Ancient people considered all of the animals to be the wise elders of the human mammal. Their adaptations and their home in this world have the embodiment of adapted wisdom.

Everybody comes to the full moon feast. The only invitation is the season itself and the abundance of the garden. Of course all look for a free lunch and easy pickings when it comes to the summer’s feast and a farm is just such a place. Some eat small bites on leaves, some eat big bites, some eat fermented scraps as scavengers, and some eat the scat of the other partygoers. It is a festival to which all are invited. The moon glows. The stars shine. The toads fill their plump bellies full of bugs and worms. The bats and birds swoop and swallow flies and mosquitoes in the air. There is a great sharing of food and land.

Self reliance, survival, finding ones’ place in the balance of nature, being comfortable with one’s place in one’s place—these themes of nature are reflected at the feast. Each one of these critters (whether vegetarian or omnivore) find their place at the table and eat the food to sustain themselves from season to season on the land, the air, and the water. Their bodies and minds adapt to the extremes of each context. Our elders teach us not to take more than we use, not to destroy our beautiful home of Earth for selfish, greedy reasons. Just to take what we need to sustain ourselves, rather than being excessive. Wisdom comes in recognizing that maturity and living within that balance. We can and must learn a lot from our elders in becoming native to this place rather than destroy it.

RECIPES

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.

PURPLE BASIL TIPS: Layer slices of ripe, heirloom tomatoes and fresh mozzarella with purple basil leaves and top with sea salt, black pepper, and a drizzle of olive oil. Make “Strawberry-Basil Mojitos” by muddling 1 cup of fresh strawberries, ½ cup of purple basil, ¼ cup of fresh mint, and 8 limes (sliced). Then add 1 cup of simple syrup and 2 cups of rum. Serve over ice and top off with club soda. Garnish with more basil. Make purple pesto.

GARLIC, BASIL, CORN ON THE COB: Combine 2 Tbsp. butter (softened), 1 Tbsp. green basil (chopped), and 1 garlic clove (minced) in a small bowl. Place 4 ears of corn into a large saucepan of boiling water; cook 4 minutes. Drain. Spoon 1 teaspoon butter mixture over each ear of corn. Delicious!

Tantre Farm CSA Newsletter
WEEK 10
July 29 – Aug. 4, 2012

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 minimum, which means that we don’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. Keep in mind the internet is overflowing with information, including pictures of almost everything that we grow. Also, we have two sections on our website to help you identify unfamiliar produce with color images including descriptions of appearance, taste, nutrition, uses, storage, and seasonal information. You can find this under “CSA Info” on the “Veggie ID” page and also under “Recipes”, the section is called “Produce Information Organized by Plant Part”. We already have some ideas on how to make it easier for you to use (especially an alphabetical tag list of produce), but it’s as good as it gets for this season. Please feel free to pass along any ideas you may have to make it more user friendly.

THIS WEEK’S SHARE

GREEN, PURPLE, or YELLOW BEANS: You will receive Provider (a fleshy, tender, round pod green bean) 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) 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

GREEN CABBAGE: a sweet green cabbage; considered a beneficial digestive aid and intestinal cleanser. See Week 8 for usage and storage information.

CARROTS (Yaya): bright orange root with a blunt tip; extremely sweet and juicy; excellent in sweet desserts. Greens are delicious in soups and also salads. See Week 9 for usage and storage information.

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. See Week 9 for usage and storage information.

GARLIC: a bulb of several papery white cloves; believed to help in fighting infections, See Week 5 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. *All shares will receive Basil. You may choose ONE from the following 4 Herbs:
1. Italian Flat-leaf Parsley—flat, glossy, dark green leaves have a strong parsley/celery flavor for use dried or fresh; high in vitamins A and C, and other minerals, such as iron. See other “Parsley” recipes in “A to Z” cookbook
2. Tarragon—delicate, licorice or anise-like flavor; an essential herb in French cuisine; exceptional in egg dishes, poached fish, chicken, salad dressings and with other vegetables.
3. 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.
4. Black-stemmed Peppermint–superior fragrance and flavor; forest green leaves with deep purple veins and stems.
*Genovese Basil (everyone may take this, if you like)—an herb with sweet, spicy, shiny, green leaves. We supply it with root attached, so it will last longer when stored in a jar, vase, or glass of water on your counter or table top.

KALE (Green Curly): well-ruffled, curly green leaves on green stems; this variety makes a good, roasted “kale chip”. See Week 1 for usage and storage information.

MELONS (Wed. distribution sites only) or TOMATOES (Friday and Saturday distribution sites only): Since we don’t have enough melons or tomatoes for both distributions this week, share members who pick up at any location on Wednesday will receive a choice of Melons this week. See Week 8 for information about Melons. Those who will pick up their shares on Friday or Saturday this week will receive Prudence Purple Tomatoes (early Brandywine type; vivid dark pink, heirloom tomato with smooth, crimson flesh; delicious flavor and large–1 lb.+ fruit). How to use tomatoes: sauté, bake, broil, or grill; eat raw in salads or add to soups, stews, or sauces. How to store tomatoes: keep at room temperature for up to 1 week; these should not be stored in the refrigerator.

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.

GREEN BELL PEPPERS: large blocky cells with fruity, sweet flavor; excellent source of vitamin C, fair amount of vitamin A, and some calcium, phosphorus, iron, thiamin, riboflavin, and niacin.
How to use: eat raw for best nutrient retention; can be added to soups, stews, omelets, quiches, stir-fries, etc.; excellent stuffed.
How to store: refrigerate unwashed in hydrator drawer for 1-2 weeks. Peppers can be easily frozen by washing, chopping, and placing in freezer bags. Also, peppers can be dehydrated or dried.

HOT PEPPERS: You may receive Jalapeño (small and conical pepper, ranging from green to red; hot chile pepper used commonly in Mexican or southwestern cooking) or Shishito (sweet, mild, slender Japanese chiles about 2 to 4 inches with squarish end; often used in stir-fried dishes, salads, or as a pickled condiment).
How to use: Handle hot peppers with gloves, and cut on glass plate. Often roasted, chopped, or stuffed for appetizers; also used in jams, salsa, and pickles. See today’s 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 either Red Norland (smooth, red skin and white flesh; great baked, boiled, or roasted) or Yukon Gold (yellowish brown skin with yellow dry flesh and pink eyes; long storage and good tasting; perfect baked, boiled, mashed or fried). See Week 8 on storage information.

SUMMER SQUASH/ZUCCHINI: You will receive some variety of Yellow or Green 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). See Week 5 for usage and storage information.

ANNOUNCEMENTS
1. VACATIONS or OUT OF TOWN: Please remember to contact us at least by Sunday to make changes in pick up days or locations. Also keep in mind that changes need to be made within the same week (Sun.-Sat.), not into the next week of distribution.

2. WEEDING VOLUNTEERS NEEDED: With these wonderful rains we’ve been having, we now have more weeds. Please contact us any day of the week or evenings until dark, if you are able to help, even for short amounts of time.

3. 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.)– 7 A.M. to 12 P.M.
Chelsea Farmers’ Market (Sat.)–8 A.M. to 12 P.M.

100% ORGANIC!
(by Renee Bertsch–Tantré Farm “alumnus”)
What does it mean to say that Tantré Farm is organic? To us as farmers, it means we practice stewardship of the land and people. To the USDA, it means something else entirely.

The National Organic Program (NOP), as created by the Organic Food Production Act of 1990, shapes the standards for organic food production. The NOP regulates organic crop production, wild crop harvesting, organic livestock management, and processing and handling of organic agricultural products. Approved synthetic materials and prohibited organic materials are reviewed by the National Organic Standards Board and placed on the “National List”. All the NOP guidelines, including the National List, are fully available to the public at the NOP website: www.ams.usda.gov/nop.

Use of the word “organic” in labeling and marketing is restricted via a three-tier outline: 1) “100% Organic” means exactly what it says–the product may contain only organically produced ingredients. These products may display the USDA Organic label and the certifier’s label. 2) ”Organic” permits 5% of the product to be made from non-organic ingredients approved on the National List. These products may also display the USDA Organic label and the certifier’s label. 3) “Made With Organic Ingredients” allows 30% of ingredients to be made from non-organic ingredients on the National List. These products may display the certifier’s label, but not USDA Organic.

Each year an agent from an USDA accredited organization visits Tantré Farm. Certifying organizations sometimes have separate, but not conflicting, standards from USDA regulations. To be certified, Tantré Farm is inspected annually, and we submit information about our practices and plans. Some of this information includes detailed daily harvest and work records, but also includes Tantré Farm’s organic plan. An organic plan is an outline of how we keep the farm “organic” on a daily basis, at several levels of operation. Two major areas of the plan are the substances we use, and how we keep organic products away from non-organic products. We also only use ecologically friendly methods and substances to improve the soil and control pests.

So what’s good about choosing organic food?
1. It provides you with a safer food supply. We don’t use toxic, synthetic pesticides, herbicides, rodenticides, or fungicides, which may remain on foods long after harvest. This could mean a long-term health risk for consumers. A number of pesticides are known or suspected carcinogens, while others haven’t been tested yet as cancer-causing.
2. Organic farming offers a healthy environmental alternative. Instead of causing water pollution and using excess energy and equipment, we use labor-intensive methods that improve soil fertility and biological diversity.
3. Organic farming methods are safer for you, the farmer, and the environment, but it also helps enrich and sustain the health of the soil. Conventional farming can deplete topsoil levels and soil nutrient content over time. This decreases soil fertility and affects the ability for our soil to provide long-term food production. We use various agricultural methods (crop rotation, green manure, mulching, etc.) to help build the organic matter in the soil, so we also see less soil erosion and more variety of animal species and microorganisms in our fields.

RECIPES
*Keep in mind the following websites–www.epicurious.com, www.cooks.com, www.recipes.com, www.tantrefarm.com.

SAUTÉED SHISHITO/PADRON PEPPERS
½ lb. shishito peppers or substitute with padróns, rinsed
1 Tbsp. vegetable or sesame oil
sea salt or coarse salt to taste

In a large, wide frying pan or sauté pan, heat the oil over high heat for a minute or two. Add the peppers and sauté until the peppers begin to soften and cook around the edges (about 3 to 5 minutes). You want a few “burnt” or darkened spots here and there. Season with salt. Stir the peppers, so that they cook evenly. When the peppers have wilted, remove from heat and serve.

CABBAGE-TOPPED TARRAGON POTATOES (adapted from http://www.food.com) Servings: 4
1 1/2 cups potatoes, peeled and chopped
1/2 cup cabbage, shredded
2 eggs, beaten
2 tablespoons margarine or 2 tablespoons butter
1 tablespoon flour
1 teaspoon onions, minced
1/2 teaspoon salt
1 teaspoon fresh tarragon, minced
1 teaspoon garlic, minced
1/8 teaspoon pepper
1/2 cup cheddar cheese, shredded
plain yogurt
fresh chives, snipped

Cook potatoes, covered in boiling salted water until tender; drain and mash (should yield about 1 1/3 cups). Cook cabbage, covered, in small amount of boiling water for 5 minutes, until tender; drain. In a bowl, combine eggs, margarine or butter, flour and seasonings. Add the potatoes; beat until smooth. Generously grease 4, 6 oz. oven-proof custard cups; spooning 1/3 cup mixture into each. Top each bowl with cabbage and cheese. Bake at 350 degrees F. for 30 minutes. Serve with yogurt and chives.

Tantre Farm CSA Newsletter
WEEK 8
July 15-21, 2012

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 minimum, which means that we don’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. Keep in mind the internet is overflowing with information, including pictures of almost everything that we grow.

THIS WEEK’S SHARE

ARUGULA: an aromatic, bright green, salad green with a peppery mustard flavor; rich in iron and vitamins A and C
How to use: add to salads, soups, and sautéed vegetable dishes
How to store: very perishable, so use up quickly; store in plastic bag in refrigerator for up to 5 days.

FRESH SHELLING BEANS (Tongue of Fire): Italian heirloom shelling beans are round, ivory-tan with red streaks with stringless, red-streaked cream/green pods–eat the fresh-shelled beans, not the pods; have nutty flavor and creamy texture when cooked; can be substituted in recipes calling for Cannellini, Great Northern, or Pinto beans; contain a fair source of vitamins A & C.
How to use: Fresh, shelled beans are good in soups, stews, and casseroles, but also delicious simply boiled until tender, and served with a little butter or olive oil, salt/pepper or herbs.
How to store: refrigerate fresh beans in a tightly covered container for up to 5 days.

RED ACE BEETS & GREENS: round, smooth, deep red roots with sweet flavor and medium-tall, red-veined green leaves. See Week 1 for usage and storage information.

GREEN CABBAGE: a sweet green cabbage; considered a beneficial digestive aid and intestinal cleanser; cabbage has a good amount of vitamins A & C, calcium, potassium, and magnesium.
How to use: good steamed, stir-fried, or chopped raw into salads or coleslaw
How to store: refrigerate for up to 1 month

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.
How to use: raw or pickled in salads or sandwiches, can also be julienned, sautéed, 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:
*Genovese Basil—All shares will only 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! See feature article in this newsletter and recipes in the “A to Z” Cookbook and Tantre Farm website.

KALE: You will receive Green Curly (well-ruffled, curly green leaves on green stems); this variety makes a good, roasted “kale chip”). See Week 1 for usage and storage information.

LETTUCE: You will receive Red or Green Leaf, Romaine, or Oak.
See Week 1 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.

POTATOES (Yukon Gold): yellowish brown skin with yellow dry flesh and pink eyes; long storage and good tasting.
How to use: perfect baked, boiled, mashed or fried
How to store: keep unwashed in cool, dark place in paper bag; ideal temperature is 40-50 degrees with high humidity (80-90%). A basement or very cool closet will work. If too warm or stored with onions or apples, they will shrivel and sprout; light turns them green; don’t refrigerate, since the starches turn to sugars.

SUMMER SQUASH/ZUCCHINI: You will receive some variety of Yellow or Green 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). See Week 5 for usage and storage information.

SWISS CHARD (Rainbow Mix): close relative of garden beets; multi-colored, large veined, semi-crinkly, dark green leaves; mild flavor. See Week 4 for usage and storage information.

WATERMELON: (Last week at the last minute we were able to harvest enough ripe watermelons as an unexpected surprise for the On Farm Pick up members on Wed. and Fri. and also the Food Hub Sat. members. The melons are ripening slowly because of lack of water, but this week we think we have enough melons now for the rest of you–the Ann Arbor members on Wed. and Sat. and also the Food Hub Wed. members. If you don’t get one this week, because of switching days or pick up locations, please let us know and we’ll try to give you one from market or the farm, but we can’t promise anything.)
***This week some of you will receive Little Baby Flower Red –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.
How to use: slice, dice and serve as drinks, salads, or salsa.
How to store: If melon seems not quite ripe, store at room temperature until sweet smell is coming from the soft, stem end; then store in the refrigerator.

ANNOUNCEMENTS

1. VACATIONS or OUT OF TOWN: Please remember to contact us at least by Sunday to make changes in pick up days or locations. Also keep in mind that changes need to be made within the same week (Sun.-Sat.), not into the next week of distribution.

2. THANKS TO THOSE WHO CAME TO THE SUMMER WORK PARTY on Sunday, July 15. Wow! What a great turnout on Sunday! Thanks so much for joining us for David Klingenberger’s blueberry snow cones, wood-fired pizzas, home made ice cream from Tantre cows, and the wonderful ambience created by our good friend and musician, Doug Allen. It was so much fun to see so many friends, family and members show up. We collected downed apples for the animals, cleaned a record 16 crates of garlic, stripped dried herbs, or just took a stroll or wagon ride around the farm. If you’d like to help out anytime, just give us a call ahead of time.

3. KID FARM HIKES: Come join us for our next guided monthly exploratory walk around Tantre Farm on Friday, July 27, at 2 PM. We’ll use all our senses as we take an approx. 30 minute hike with CSA member, Sheila Schueller, and explore the farm’s fields, wetlands, and forest. Sheila teaches ecology and field biology classes at Eastern Michigan University and the University of Michigan. Meet at the Distribution Shed at 2 pm. No RSVP necessary, but if you email that you plan to attend, then we know to wait for you. A hike will also be offered on August 31.

4. U-PICK RASPBERRIES: If you are able to come out to the farm, you may “pick 1 pint for free” this week as part of your share and $3 for any extra pints, but just to let you know with this drought there isn’t much, so we’re not sure how much you’ll find. We will have more in the fall, but this batch is minimal and pretty dry. Please call ahead, if you plan to pick on other days besides Farm Distribution Days (Wed. & Fri.).

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.)– 7 A.M. to 12 P.M.
Chelsea Farmers’ Market (Sat.)–8 A.M. to 12 P.M.

BASIL: MORE THAN JUST A CULINARY HERB
Basil is one of the most sacred plants of India. It has been used to make royal unguents, perfumes, and medicines. A tea can be made to settle the nerves and aids with indigestion. Medicinally, it is used to stimulate perspiration for the treatment of colds, flu, and fevers. The French have used basil to repel mosquitoes and flies, which is why pots of it may be found at sidewalk restaurants in France.

Basil’s most popular use though is as a culinary herb. It is more commonly known for its primary role in tomato sauces, pesto, and salad dressings. It is also popular in Mediterranean dishes and Thai curries. It partners well with almost any summer vegetable, but especially tomatoes, eggplant, peppers, green beans, and summer squash.

Fresh basil deteriorates quickly, especially when refrigerated. It is a warm-weather crop and is sensitive to cold temperatures. If leaves are wrapped in a dry towel and kept in an airtight container, it can be kept at about 50 degrees for a few days before leaves start blackening. That is why we provide it with roots attached, so you may retain its freshness for a week or longer by placing the roots in a jar of water, changing the water every few days, and we don’t refrigerate it. You may also freeze fresh leaves in a plastic zip-lock bag, if you don’t mind the darkened color. This is very easy–just wash leaves, spin dry, place in Ziploc bag, remove air, seal, and freeze. Basil can also be dried by hanging in a dry, warm, well-ventilated place for about 2 weeks. If you would like to retain some of the green color, it needs to be dried quickly in a dehydrator or in the oven at its lowest setting with door ajar. The leaves can be separated before drying and stirred often. Remove dried leaves and store in a sealed glass jar—away from light and heat.

Some people make pesto from the basil leaves and freeze it in ice cube trays or drop on cookie trays like “drop cookies”; then bag it when frozen to be used as needed. Others just mix chopped basil with olive oil or water and freeze in ice cube trays. Remove frozen herb cubes and place in freezer bag. One frozen cube is equivalent to 1 tablespoon fresh or about 1 teaspoon of dried herb, which flavors vegetables, meats, stews, and soups all winter long.

**We grow a lot of basil, so you will all receive basil fairly consistently from now until the first frost in September or October, so plan on freezing, drying, or making pesto, so that you will enjoy its summer aroma all winter long. If you don’t think you can use it every week, then just don’t take it. Have fun and enjoy a plethora of basil over the coming weeks!

RECIPES
*I have a tip from another CSA member to pass on about how to find recipes on the internet that make this so EASY, which many of you might already know. If you’re stuck on what to make with any combination of unfamiliar or leftover produce, type a few of those items into a search bar (“Google” or whatever) with the word “recipe” after it, and you will get a ton of ideas on the internet to make. I typed in “basil, summer squash, and Swiss chard recipe” and look at what I found below:

SWISS CHARD AND SUMMER SQUASH FRITTATA (adapted from Moosewood Restaurant Low-Fat Favorites, the Moosewood Collective with http://nofearentertaining.blogspot.com)
1 lb. Swiss chard
1 summer squash, sliced thin
4 garlic cloves, minced or pressed
1 cup chopped onions
2 tsp. olive oil
6 egg whites
2 whole eggs
3 Tbs. chopped fresh basil
1/4 tsp. Salt
1/2 tsp. Ground black pepper
grated Parmesan cheese (optional)

Wash the Swiss chard, remove and discard the large stems, and finely chop the leaves. In a 10-inch cast iron skillet, sauté the garlic, summer squash and onions in 1 teaspoon of the oil for 3 minutes on medium heat. Add the Swiss chard, stir, cover, lower the heat, and cook for a bout 10 minutes. Remove the skillet from the heat and drain the Swiss chard if juicy.

In a large bowl, beat the egg whites, eggs, basil, salt, and pepper until blended. Stir in the sautéed Swiss chard. Coat the bottom of the skillet with the remaining tsp. of oil and return it to medium heat. When the skillet is hot, pour in the Swiss chard-egg mixture. Cook for 5 to 8 minutes, until the edges are firm and the bottom is golden and beginning to brown. Place in a preheated 400 degree oven and cook for about 5 minutes, until the eggs are fully cooked. Serve immediately or at room temperature, topped with grated Parmesan cheese if you wish.

Tantre Farm CSA Newsletter
WEEK 6
July 1-7, 2012

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 minimum, which means that we don’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. Keep in mind the internet is overflowing with information, including pictures of almost everything that we grow.

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. See Week 4 for usage and storage information.

BEETS & GREENS: medium-tall, red-veined green leaves with beets attached. * The beet greens can be used like spinach or Swiss chard. See Week 1 for usage and storage information.

CUCUMBERS: You will receive 1 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.
How to use: raw or pickled in salads or sandwiches, can also be julienned, sautéed, 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, See Week 5 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.
You may CHOOSE ONE from the following:
Italian Flat-leaf Parsley—flat, glossy, dark green leaves have a strong parsley/celery flavor for use dried or fresh; high in vitamins A and C, and other minerals, such as iron. See other “Parsley” recipes in “A to Z” cookbook.
Oregano–member of the mint family and is similar to marjoram, but not as sweet and more pungent flavor and aroma; good in soups and tomato-based dishes.
Black-stemmed Peppermint–superior fragrance and flavor; forest green leaves with deep purple veins and stems.
Rosemary—pine needle-like leaves used with potatoes, bread doughs, risottos, mixed vegetables, and meat dishes, especially lamb, as well as in sweet dishes such as lemonade, creams, custards, and syrups.

KALE: You will receive Green Curly (well-ruffled, curly green leaves on green stems; this variety makes a good, roasted “kale chip”). See Week 1 for usage and storage information.

KOHLRABI: delicious cabbage-flavored bulbs that grow 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

LETTUCE: You will receive Red or Green Leaf, Romaine, or Oak.
See Week 1 for usage and storage information.

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

SHELLING PEAS: You will receive Shelling Peas (easy to shell with delicious flavor for fresh eating and freezing) Chew on the pod to test if they are edible pods or tough-skinned shelling pea.
See Week 2 for usage and storage information.

SUMMER SQUASH/ZUCCHINI: You will receive some variety of Yellow or Green 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). See Week 5 for usage and storage information.

SWISS CHARD (Rainbow Mix): close relative of garden beets; multi-colored, 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, sautéed, 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.

WHITE HAKUREI TURNIPS without the GREENS: A white salad turnip with round, smooth roots that have a sweet, fruity flavor with a crisp, tender texture. See Week 1 for usage and storage information.

ANNOUNCEMENTS

1. VACATIONS or OUT OF TOWN: Please remember to contact us at least by Sunday to make changes in pick up days or locations (yes, we do have pick up on the 4th!). Also keep in mind that changes need to be made within the same week (Sun.-Sat.), not into the next week of distribution.

2. SUMMER WORK PARTY/OPEN HOUSE Sunday, July 15 or 22 between 1-4 p.m. We are still deciding on the actual date based on a musician’s availability, possible snow cone maker’s commitment, and other fun activities to take your mind off thoughts of the heat. Feel free to send us your preferred date and we’ll consider that too! With the high temperatures this summer, this particular Work Party will be more of an Open House with more shade-related activities such as cleaning garlic, stringing herbs for drying, or shelling peas. For the hard core gardener types weeding will be possible too. Kids (and adults) may want to cool down with a “flower fountain” sprinkler, wading pool, and possibly even a “Slip and Slide”! Members are encouraged to bring family and friends to Tantré Farm for a wagon ride and getting to know fellow community members. This is a voluntary event with a potluck included. Please feel free to bring a snack or refreshment to pass that folks can feast on throughout the afternoon as well. You can visit the two new baby calves born within the last 2 weeks as well, along with several young chicks. We look forward to showing you the farm!

3. NEW!! Bike-in Movie Nights! We invite you to outdoor movies about FOOD at the Washtenaw Food Hub while eating local food snacks. (Drivers are also allowed and embraced.) Showtime at 9:30. Donations accepted. Bring a chair or a blanket. The next movie showing is on July 13 called “Asparagus: Stalking the American Life”. Visit www.bikeinmovienight.com for all the details!

4. WEEDING VOLUNTEERS NEEDED: Thank you to our 10 to 15 minute weeders. They are really making a difference! If anyone else is interested in helping out, just let us know.

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.)– 7 A.M. to 12 P.M.
Chelsea Farmers’ Market (Sat.)–8 A.M. to 12 P.M.

VISITING THE FARM
BY CSA member, Alisse Portnoy

One really hot day two summers ago, some Tantre workers shared some of their melon with us while we were saying hello to a few calves, and they encouraged my then-two-year-old daughter, Jessica, to feed her rinds to those calves. That week at home, Jess insisted we save our melon rinds for the cows. By the end of the summer, we were saving everything we might otherwise compost “for the cows.” And still, two years later, every week we bring food for the cows. Now, Jess feeds some to the calves and the goat, and some to the big cows. Some food she dumps in so she can pet the cows and scratch around their horns while they eat; the rest of the food she lets the cows eat from her hands (they have very rough tongues and very sweet demeanors). Last summer, the chickens were our first stop. This summer, it’s almost always the cows.

Last summer, Deb gave Jess a project. Would Jess visit with the new chicks each week, hold as many as she could, so they would get used to being held? Yes! We started the day after the chicks arrived, and the following week we brought a wooden sign that Jess painted to welcome the chicks to Tantre. We watched those chicks grow every week – they grew almost as fast as Jess! And now, Jess visits those full-grown chickens each week, picks a few up, feeds them some grain, and collects their eggs (she no longer needs me to help her reach under the hens, and she always says “thank you, chickens!” when she collects them). She’s learned a lot interacting with those chickens. Two summers ago, it was how to stand still and be patient so they would walk up to her and eat greens from her hand. It was being gentle with those eggs and how warm and smooth and wonderful they feel when first collected and how terrific they taste the next day; it was matching feathers on the ground to the chickens from which they had fallen. Then it was returning baskets and closing the gate after our visits, and then deciding whether to brave the chickens’ pecks when they came close. Now it is how to navigate their swarms when she has grain in her bucket and the best ways to pick them up so they (and she) remain calm and comfortable and content. So very content she is, and engaged, and proud, and totally present.

But cows and chickens are maybe an hour or two of the six or seven hours we spend together at Tantre every Friday from April through October (and every few weeks during the winter, too). We also play with Kalli and Dingo, Tantre’s dogs. We harvest some of our food for the week (recently quarts of strawberries and peas, of course, but in the past year everything from spinach to carrots to beets to raspberries to tomatoes to broccoli and more (Jess’s favorite are carrots!), we play on the hay bales and the walnut tree swings (oh those walnut tree swings! giggles and glee every single week). We talk with the farmers and we eat a lot. We sit on the grass and wander the farm and look and listen and get wonderfully dirty. And then we go home, eat food we’ve watch grow, talk about the farmers who grow it and the land that nourishes it, and look forward all week to going back again.

RECIPES

TANTRÉ FARM SLAW (Very refreshing) Serves 4.
2 medium beets, grated
3 large carrots, grated
1 kohlrabi, peeled and grated
1 medium onion (optional)
sesame or sunflower seeds, toasted
olive oil
lemon juice
salt and pepper to taste

Grate vegetables into a bowl. Chop onion, if desired, and add to bowl. Toast sesame or sunflower seeds. Add when cooled. Add olive oil and lemon juice as a salad dressing to suit your taste. Be careful of too much liquid. The tartness of the lemon should be prominent. Serve immediately or marinate for a few hours in the refrigerator. Variations: Add grated turnips, mint, parsley, etc.

SHAVED SUMMER SQUASH SALAD (from Bon Apetit June 2011)
3 Tbsp. whole almonds
1 lb. summer squash or zucchini
2.5 Tbsp. extra-virgin olive oil
2 Tbsp. lemon juice
1 minced garlic clove
Kosher salt and freshly ground black pepper to taste
Few handfuls of arugula (or beet greens, kale, lettuce)
Pecorino cheese

Roast almonds and coarsely crush. Meanwhile, trim the ends off the squash/zucchini. Using a vegetable peeler, thinly slice the squash lengthwise into strips and transfer to a large bowl. In a small bowl, whisk together olive oil, lemon juice, garlic, and salt to taste. Pour dressing over squash. Let stand for a few minutes, then add a few handfuls of arugula or other green. Shave a little Pecorino cheese over the squash and toss. Season with kosher salt and freshly ground black pepper. Garnish with crushed almonds.

HERB BLENDER DRINK
Wash and remove leaves from 1 bunch of peppermint, anise hyssop, or lemon balm. Blend leaves in blender with 6-8 ice cubes and about 2 quarts of water. Drizzle sweetener (sugar, honey, maple syrup) to taste. Strain through a sieve into a pitcher. Add some whole ice cubes to a glass. Very refreshing! We HIGHLY recommend it!

HOPE YOU HAVE AN ENJOYABLE 4TH OF JULY!

Tantre Farm CSA Newsletter
WEEK 3
June 10-16, 2012

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 minimum, which means that we don’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. Keep in mind the internet is overflowing with information, including pictures of almost everything that we grow. We also have pictures and descriptions of most of our produce on our website under CSA Info… Veggie ID.

THIS WEEK’S SHARE

ASPARAGUS: You will receive green, purple, or white variety. See Week 1 newsletter for more information.
– How to use: serve raw, chopped in salads, or with dips. You can also steam, roast, grill, or serve “cold” with a bit of olive oil, a dash of salt, and lemon juice.
– How to store: wrap in damp cloth and plastic bag, then refrigerate. Alternatively, bundle spears with rubber band and place upright in container with an inch of water.

BABY BEETS & GREENS: small, round, smooth, deep red baby roots with sweet flavor and medium-tall, red-veined green leaves.
* The beet greens are especially delicious right now. See recipe at end of newsletter for greens and beet recipes.
-How to use: greens can be substituted for spinach and chard in recipes; roots good in soups, stews, roasted, boiled, steamed, excellent grated raw into salads or baked goods.
-How to store: separate roots from leaves and store unwashed in plastic bags in hydrator drawer of refrigerator for up to 2 weeks; store greens wrapped in damp cloth in plastic bag for up to 1 week.

GARLIC SCAPES: slender green stems with a slight bulge at the bottom; can be substituted for garlic cloves in recipes.
– How to use: mild garlic flavor, so delicious chopped in salads, roasted, and sautéed.
– How to store: put in refrigerator in plastic bag for up to 2 weeks.

FRESH HERBS: Everyone will receive a bunch of Cilantro (the flat, delicate, lacy-edged leaves and stems of the coriander plant, which look a lot like flat-leaf parsley, but have an almost citrus fragrance that lends itself to highly spiced foods).
– How to store: In general, store herbs upright with cut stems in 1 or 2 inches of water and refrigerate for up to 2 weeks.
*In addition, you will all be able to make a choice of 1 out of 3 other herbs:
Chives—mild, onion-flavored herb with long, slender, hollow leaves; can be added to potato salad, baked potatoes, soups, salads, omelets, dips and spreads, pastas and sauces. You can also chop fresh chives and freeze them with water in ice cube trays to use later when needed.
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; leaves are shaped like spinach, but paler green in color; high in vitamin A and contains some calcium, phosphorous, potassium, magnesium, and vitamin C; refrigerate in plastic bag for up to 3 days.

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.) or Lacinato Kale (dark green, noncurled, blistered leaves, but heavily savoyed). See Week 1 newsletter for more information.
– 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 Red/Green Leaf, Romaine, or Oak.
– How to use: raw in salads, sandwiches, or use in soups
– How to store: refrigerate in plastic bag for 3-5 days

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.
How to use: 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.

RADISHES: You will receive Pink Beauty (pink-colored root with mild, spicy flavor) or Amethyst (bright purple skin and crisp, mild white flesh).
– 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.

SPINACH: large, crisp, dark green leaf. See Week 1 newsletter for more information.
– How to use: toss in fresh salad, add to sandwiches, sauté, steam, braise, or add to crepes, quiche, lasagna, and soups.
– How to store: refrigerate with a damp towel/bag for up to 1 week.

STRAWBERRIES: You will receive 1 quart this week. See Week 1 newsletter for more information.
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.
How to freeze: Freeze whole strawberries hulled and washed on cookie sheets and put in freezer bags.

WHITE HAKUREI TURNIPS and GREENS: A white salad turnip with round, smooth roots that have a sweet, fruity flavor with a crisp, tender texture. See Week 1 newsletter for more information.
– How to use: good in salads and soups, roasted, steamed, 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. CHANGING PICK UP DAYS: Please remember to contact us preferably a week in advance, but at least by Sunday of each week, to make changes in pick up days or locations. It is very disappointing to put together a box that is never picked up. Please have the courtesy to make some kind of contact with us, if you can not pick up your box for some reason.

2. PAYMENTS DUE: If you still owe money on your Balance Due, it will be reflected on the check-in sheet, when you pick up your box. If you believe there has been some mistake, or have any questions, please call or e-mail us

3. CSA COOKBOOKS: 2 handy cookbooks are for sale called “From Asparagus to Zucchini: A Guide to Cooking Farm-Fresh Seasonal Produce” for $15 and “Saving the Seasons: How to Can, Freeze, or Dry Almost Anything” for $20. Both cookbooks will be available until we run out.

4. WEEDING VOLUNTEERS NEEDED: There are always a generous amount of weeds on the farm. 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. NEW!! Bike-in Movie Nights! We invite you to outdoor movies about FOOD at the Washtenaw Food Hub (4175 Whitmore Lake Road, Ann Arbor) while eating local food snacks. (Drivers are also allowed and embraced.) Showtime at 9:30. Donations accepted. Bring a chair or a blanket. The next movie showing is on June 22 called “Weight of the Nation: Challenges”. Visit bikeinmovienight.com for all the information!

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.)– 7 A.M. to 12 P.M.
Chelsea Farmers’ Market (Sat.)–8 A.M. to 12 P.M.

RECIPES

MEXICAN STYLE FRIED RICE
3 cups cooked rice (either freshly cooked or leftover is fine too)
2 tablespoons tomato paste
3 cloves garlic, minced, OR 3 Tbsp. minced garlic scapes
1 onion, chopped
1/2 head cabbage, julienned
1 bunch sweet potato greens, chard, or beet greens, chopped
2-6 jalapenos, minced (use 6 without seeds for milder rice with lots of flavor, 6 with seeds for a spicy rice)
1 tablespoon red wine vinegar
1 cup chopped tomato (optional)
1 bunch chopped cilantro (optional)
salt
pepper
oil of your choice

In a heavy skillet (cast iron if you have it, or a wok will work fine), heat oil on medium high heat. Add the cabbage and greens and cook until wilted. Season to taste with salt and pepper. Remove from pan and set aside. Using a bit more oil, still with medium high heat, stir fry the peppers, onion and garlic for 3-4 minutes. Add the tomato paste and cook for a minute more. Add the rice and increase the heat to high. Stirring almost constantly, cook this mixture for about 5 minutes and season to taste. This is where you make your rice crispy if you like it this way. Add the red wine vinegar, reserved cabbage and greens and cook until heated through. Toss with tomato and cilantro if desired and serve immediately.

SNAP PEAS AND GARLIC SCAPES
3/4 lb snap peas, strings removed
4 garlic scapes, chopped to 1-inch lengths
2 Tbsp balsamic vinegar
2 Tbsp olive oil
2 Tbsp butter

Heat olive oil and butter together, and sauté garlic scapes and peas together until just crisp tender. Dress with balsamic vinegar and serve.

SPINACH STRAWBERRY SALAD (From Asparagus to Zucchini by MACSAC) Serves 4. Sesame seeds
2 Tbs. sugar
2 Tbs. red wine vinegar
minced garlic or garlic scape to taste
dry mustard to taste
salt and pepper to taste
1/4 cup salad oil
1 bunch spinach, cleaned & stemmed
1 cup strawberries, sliced or chunked
1 1/2 tsp. fresh dill or 1/2 tsp. dried
Toast sesame seeds in dry skillet or hot oven for several minutes, tossing often; let cool. Combine sugar, garlic, dry mustard, salt and pepper. Whisk in oil in thin stream. Toss with spinach, strawberries, dill, and sesame seeds.

ASPARAGUS GUACAMOLE
5-6 asparagus spears
¼ cup cilantro, chopped
½ lime, juiced
2 green onions, sliced thin
1 clove garlic, minced or 1 Tbsp. garlic scapes
1 tomato, seeded and diced
1 tsp Kosher salt

Break off woody ends of asparagus, blanch quickly and puree. Then add the rest of the ingredients to the pureed asparagus and puree the whole thing. Can be served on crackers, bread, or with vegetables.