Week 7, July 10-16, 2011

Posted on by October 13, 2017

Tantre Farm CSA Newsletter
WEEK 7
July 10-16, 2011

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

THIS WEEK’S SHARE
We usually try to give you a pretty accurate listing of the produce in your box, but since the newsletter is published before the harvest, sometimes we may substitute some vegetables for others.

RED ACE BEETS & GREENS: See Week 5 newsletter for more information.
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.

GREEN BEANS and YELLOW BEANS: You will receive Maxibel French Fillet (very slender green bean with firm texture and good taste) and 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.

BROCCOLI or CABBAGE: You will receive Broccoli (deep emerald green, tiny buds that are clustered on top of stout, edible stems) or Cabbage (a sweet green cabbage; considered a beneficial digestive aid and intestinal cleanser)
How to use: steam, stir-fry, roasted, or chop raw into salads
How to store: refrigerate for up to 1 week or more

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 GARLIC: See Week 5 newsletter for more information.
How to use: minced raw in salad dressings, sautéed and added to stir-fries, meats, vegetables
How to store: fresh garlic can be stored in an open, breathable basket in a cool, dark place for many months; if cloves begin to get soft or moldy, break off bad clove and chop up others and pack into small jar filled with olive oil; then refrigerate

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:
Anise Hyssop—soft, sweet, anise-scented leaves are used as a seasoning, as a delicious licorice-flavored tea or herb blender drink, and in potpourri. It was used medicinally by Native Americans for coughs, fevers, wounds, and diarrhea.
Black-stemmed Peppermint—forest green leaves with deep purple veins and stems, strong minty 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.
Summer Savory–dark-green, narrow leaves with clean, piney fragrance and peppery flavor; goes well with soups, stews, bean dishes of any sort, succotash, cabbage, and sauerkraut; used by the Romans as a bee sting treatment and an aphrodisiac.
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

LETTUCE: You will receive loose-leaf lettuce and a few heads of red or green leaf lettuce.
How to use: raw in salads, sandwiches, or use in soups
How to store: refrigerate in plastic bag for 3-5 days

SUMMER ONIONS: See Week 4 newsletter for more information.
How to use: can be grilled or roasted whole as a vegetable or chopped in salads, soups, & other dishes for flavor
How to store: wrap in damp towel/bag in fridge for 2-7 days.

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

SUMMER SQUASH/ZUCCHINI: You will receive some variety of Soleil Yellow Zucchini or Yellow Slick Pik or Plato Green Zucchini. *Keep in mind yellow or green “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 (Rainbow Mix): See Week 4 newsletter for more information.
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.

ANNOUNCEMENTS
1. FARM DINNER WAS DELECTABLE: Thanks to those who joined us for a memorable “French-themed” meal Monday night with the farm crew, and especially to CSA member, Kim Bayer, who had all the ideas! We prepped a variety of greens and veggies and fashioned them into a savory fava bean appetizer, baguettes with garlic scapes sautéed in butter, salade niçoise, vegetable tian, followed by lavender honey ice cream with berries, and accompanied by borage and anise hyssop herb drinks. The evening even culminated with a rosy, orange sunset!

2. SUMMER WORK PARTY/OPEN HOUSE this coming Sunday, July 17: Come anytime between 1-4 p.m. This is the second of three scheduled work parties. Members are invited to bring family and friends to Tantré Farm to help with weeding, harvesting, planting, etc. or just visiting the farm in the summer. This is a voluntary event for those of you who would like to help out and/or see the farm. Some Tantré Farm refreshments will be provided, but you are welcome to bring an hors d’oeuvre or refreshment to pass that folks can snack on throughout the work time as well. HELP NEEDED: Also, we could use some help to “set up” at 11 or 11:30 AM, and “clean up” at the end around 4:30 or 5 PM. Our farm workers work very hard on the farm during the week, and technically it is their day off, so it would be great if some folks could make time to help before and afterwards! Please call or e-mail, if you can help, especially with setting up tables and chairs, etc.

3. WEEDING VOLUNTEERS NEEDED: Thanks for all the help with weeding! Despite the lack of rain, we still need help in the perennial garden, if anyone has a little bit of time.

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

THOUGHTS FROM A WAYFARING BUCKEYE…
by Shaun Schoonover (Tantre Farm Intern 2011)

To paraphrase Thoreau, I came to Tantré to live deeply, to rout out all that was not life. The explosive catalyst some months back was waking to the realization that I had yet to do either since my initiation into adulthood. I wanted to participate more fully in life, the full-blooded, soul-swelling marrow at the heart of the matter, not the factitious and convoluted existence that has been built up over and around it and us, creepingly, since the simple, naked days of Eden. I wanted to acquire the skills and knowledge to live well.

We truly own our lives to the extent that we can grow, produce, and create for ourselves, and from a life closely connected to the natural world emerges a freedom I believe is rarely felt or experienced in our modern times, something that amounts to more than the shallow excess of unbounded choice afforded to us by our boxstore benefactors. There is a glaring difference between the mutualistic interdependence amongst neighbors that typified the small communities of the past and the infantile dependency on the corporate monoliths that comprise the typical suburb of today. The past may be dead, but the collected wisdom of those times shouldn’t die with it. Amongst all the monumental mistakes and blunders, our kind bore healthy fruit as well, and the seeds of such ought to be saved so they can be sown in perpetuity.

I want to be one of the seed sowers of our times, not only to improve my own life but to enable others as well, to help build healthy additions to those past roots to make them even stronger, thereby taking back some of that autonomy and self-determination lost over the years, two vital things for the healthy functioning of any individual or society. As Wendell Berry has repeatedly suggested, the health of humans and the health of the land are both inextricably linked to the way we produce our food. Changing our relationship with the land is imperative to saving our species. To be in tune with the natural cycles of life, all that effloresces from the living earth, is to remember from whence we come, that we are one part of the whole, and that our lives are governed by something deeper and more sacred than the monotonous, standardized time-clock cycle of modern living.

Though working the land can be an arduous journey, there is definitely joy to be found in hard work when it’s for an honorable end, when there is greater purpose involved, and the means to that end are in one’s own hands and not some faceless externality, and I am grateful for the opportunity to be willingly enmeshed at Tantré for the summer.

RECIPES

POTATO SALAD WITH GREEN BEANS (from www.cooks.com)
1 1/2 lbs. red potatoes
1/2 c. sliced green onions or ½ cup sweet onion bulb
1/3 c. dry white wine
1/3 c. chicken broth
1 tbsp. dry sherry
*Vinaigrette Dressing (recipe follows)
1 lb. cooked green beans, cut into halves and chilled
Salt and pepper

In covered saucepan, cook potatoes in 2 inches boiling water until just tender, 15 to 20 minutes. Drain. While potatoes are still warm, cut into quarters. In large bowl, toss warm potatoes with onions, wine, broth and sherry. Set aside 30 minutes. Toss with Vinaigrette Dressing. Cover and refrigerate at least 2 hours. Just before serving, add green beans and season with salt and pepper to taste.

*Vinaigrette Dressing
6 tbsp. vegetable oil
2 tbsp. white wine vinegar
1 tsp. Dijon-style mustard
1 tsp. fresh savory, minced
1 tsp. fresh basil, minced
1/4 tsp. dried marjoram, crushed
1/4 tsp. paprika

ORANGE AND GARLIC-ROASTED BEETS (from The Genesis Farm Cookbook) Serves 6.
1 pound medium beets, peeled and cut into 1-inch cubes
4 medium garlic cloves, crushed with ½ tsp. of salt
2 Tbsp. fresh orange juice
½ tsp. finely grated orange peel
2 tsp. olive oil
Freshly ground black pepper

Preheat the oven to 375 degrees. Toss the beets with all of the above ingredients until they are well-coated. Roast the beets for about 40 minutes, shaking the pan and stirring occasionally, until they are tender. Serve warm or at room temperature.

Week 6, July 3-9, 2011

Posted on by October 13, 2017

Tantre Farm CSA Newsletter
WEEK 6
July 3-9, 2011

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

THIS WEEK’S SHARE
We usually try to give you a pretty accurate listing of the produce in your box, but since the newsletter is published before the harvest, sometimes we may substitute some vegetables for others.

RED ACE BEETS & GREENS: See Week 5 newsletter for more information.
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.

CUCUMBERS (this last minute addition is that everyone can choose 1 cucumber as part of their share): 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.

ITALIAN DANDELION GREENS: bright red stem and midvein with a jagged, dark green leaf; not a true dandelion, but rather a “chicory” with darker green and slightly larger leaves with a tangy, slightly bitter taste. *Tip: If you don’t care for the bitterness of the green, then add other greens or dried fruits to sweeten it. Lots of recipes online for ways to prepare dandelion greens.
How to use: can be used as a salad green or cooked as a vegetable; provides a mildly bitter flavor to salads and cooked side dishes.
How to store: Refrigerate, tightly wrapped in a plastic bag, up to 5 days. Wash thoroughly just before using.

GREEN BEANS or FAVA BEANS: You will receive Maxibel Green Beans (very slender green bean with firm texture and good taste) or Fava Beans (in your share last week; 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 the inedible pod, and eaten raw or skin can be removed from bean to blanch or steam for more tender bean)
How to use: raw in salads, steamed, sautéed, stir-fried, etc.
How to store: refrigerate in plastic bag for up to 1 week.

FRESH GARLIC: See Week 5 newsletter for more information.
How to use: minced raw in salad dressings, sautéed and added to stir-fries, meats, vegetables
How to store: fresh garlic can be stored in an open, breathable basket in a cool, dark place for many months; if cloves begin to get soft or moldy, break off bad clove and chop up others and pack into small jar filled with olive oil; then refrigerate

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, *except everyone will receive Thyme, since some of it is flowering and we need to cut it back:
Lemon Balm– fragrant lemon-minty leaves make a delicate herbal tea, served hot or cold
Cilantro– the flat, delicate, lacy-edged leaves and stems of the coriander plant, which look a lot like flat-leaf parsley, but has a distinctive, almost citrus fragrance that lends itself to highly spiced foods. Store in jar of water.
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.
*Thyme—(everyone will receive this herb) tiny green leaves & dainty, edible flowers used in meat and vegetable dishes and most casseroles, soups, stews; excellent with eggs

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 Green Curly (well-ruffled, curly green leaves on green stems; this variety makes a good, roasted “kale chip”) or Lacinato Kale (dark green, noncurled, blistered leaves, but heavily savoyed). See Week 1 newsletter on how to use and store.

LETTUCE: You will receive 1 bag of loose-leaf lettuce and 2 heads of red or green leaf lettuce.
How to use: raw in salads, sandwiches, or use in soups
How to store: refrigerate in plastic bag for 3-5 days

SUMMER ONIONS: See Week 4 newsletter for more information.
How to use: can be grilled or roasted whole as a vegetable or chopped in salads, soups, & other dishes for flavor
How to store: wrap in damp towel/plastic bag in fridge for 2-7 days.

SUMMER SQUASH/ZUCCHINI: You will receive some variety of Soleil Yellow Zucchini (Fruits are a beautiful, bright golden-yellow, with a low frequency of fruits with green tips) or Yellow Slick Pik (yellow, straight-neck squash with buttery flavor and firm texture) or Plato Green Zucchini (fruits are shiny dark green); great source of vitamins A & C, potassium, and calcium; approximately 94% water, so replaces lost fluids during summer heat. *Keep in mind yellow or green “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.

ANNOUNCEMENTS
1. PARTICIPATORY “FARM DINNER” on JULY 11: We will not be offering cooking classes this season, but rather a chance for members to eat and prepare food with some of the farm crew. We will be preparing a meal for ourselves using produce from next week’s Tantre Farm share box on Mon., July 11, at Tantre Farm from 6 to 8:30 PM. We now have a large commercial size kitchen, and plenty of picnic tables for eating outside! We will be offering tips and recipes on what we are preparing. There will be a $5 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 meal together at Tantre Farm.

2. SUMMER WORK PARTY/OPEN HOUSE Sunday, July 17: Come anytime between 1-4 p.m. This is the second of three scheduled work parties. Members are invited to bring family and friends to Tantré Farm to help with weeding, harvesting, planting, etc. or just visiting the farm in the summer. This is a voluntary event for those of you who would like to help out, see the farm, meet other members, visit the animals, and eat some edible plants. Some Tantré Farm refreshments will be provided, but you are welcome to bring an hors d’oeuvre or refreshment to pass that folks can snack on throughout the work time as well. We look forward to seeing you here.

3. WEEDING VOLUNTEERS NEEDED: Thanks for all the help with weeding! Despite the lack of rain, we still need help in the perennial garden, if anyone has a little bit of time.

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

FIREFLIES OF SUMMER
By Richard and Deb

Flickering, flashing, sparkling, illuminating…. Is this about fireworks? Fourth of July? Independence Day? No! These meager words attempt to describe “fireflies”. No one could come down Hayes Road after a glowing sunset this last week or two of summer without noticing millions and millions of flickering fireflies in the fields signaling that cool days of spring are gone, and summer has begun with dancing and courtship in the fields!

It doesn’t take a firefly to tell us that our spring crops are ending. We’ve plowed the peas and our two year old strawberry bed under already. The spinach has gone to flower as the cool days have become warmer. We’ve stopped harvesting the stems of the asparagus, so it has begun to unfurl its green ferny leaves and photosynthesize, putting much energy into lengthening its stem and strengthening its root mass.

Fireflies are an indicator of summer for most Midwesterners. For us farmers, it may be when the summer crops are ready for harvest. These crops have all been planted, and many of them are starting to mature. Despite the fact that our wet, cool spring set us back about two weeks, we’re already harvesting green beans and summer squash. Onions are getting big and juicy with drip lines and duckweed water from the pond irrigation. Garlic bulbs are being pulled with stem and root removal, and then placed in crates to dry. Other summer crops like tomatoes, sweet corn, peppers, and melons are coming along nicely too.

On top of that the fall crops are already being planted as well, such as cabbage, cauliflower, celery, celeriac, kale, and Brussels sprouts. The dried heirloom bean crop of “Trail of Tears” and “Tongue of Fire” beans are in and growing steadily, especially since the sand hill cranes and crows feasted on the Oaxocan grinding corn creating more sunlight for the beans.

The cows are fighting the usual fly problem with their long tails swishing constantly. The swallows have fledged their first young, and are swooping over the pasture looking for (ironically enough) flies! Hopefully they can help the cows…. It’s been one of the wettest springs and becoming a dry and warm summer. The dry warmth is helping to ripen some of the summer crops. The fall crops are in, but the twinkling of fireflies reminds us that it truly is still summer.

RECIPES

ITALIAN DANDELION CASSEROLE (Yields 6-8 servings)
1 lb. ground beef (or beef and pork mixed)
1 cup bread crumbs
2 Tbsp. chopped oregano or thyme
2 Tbsp. finely chopped onion
1 tsp. salt
1 egg
1/4 cup milk
6-8 cups dandelion greens (beet greens, kale can be added)
1 15 oz. can tomatoes, drained
1 cup chicken stock or bouillon
salt and pepper to taste

Mix together meat, bread crumbs, parsley, onion, salt, egg, and milk. Form 40 to 45 small meatballs about 1 inch in diameter. Brown them in oil. Drain and set aside. Wash dandelion greens. In a buttered casserole alternate layers of dandelions, browned meatballs, and tomatoes. Add the chicken stock or bouillon. Season with salt and pepper and simmer 20-30 minutes. When serving the casserole, have hot pepper flakes and Parmesan cheese available on the table. Variations: Add a layer of onions. Season the meatballs with garlic salt or add finely chopped garlic to the casserole. Add other herbs—parsley, basil, or marjoram.

SHAVED SUMMER SQUASH SALAD (from Bon Apetit June 2011; **As a side note, Richard from Tantre Farm has a recipe in this same issue of Bon Apetit, p. 65, for “Parmesan Peppers”!)
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 dandelion greens, beet greens, 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.

OVEN-ROASTED BEETS AND GARLIC (from Weight Watchers New Complete Cookbook, 1998)
4 large beets (2 1/2 diameter), peeled and quartered (about 2 cups)
6 garlic cloves, quartered
1 tablespoon minced thyme
2 teaspoons olive oil
1/4 cup plus 1 tablespoon orange juice

Preheat oven to 375. In a 9 x 13 baking pan, combine the beets, garlic, half the thyme and the oil. In a small bowl, combine orange juice and 2 tablespoons water; pour over beets. Cover with foil and roast until tender, 45-50 minutes. Remove foil; roast 10 minutes longer. Serve sprinkled with remaining thyme.

Week 5, June 26-July 2, 2011

Posted on by October 13, 2017

Tantre Farm CSA Newsletter
WEEK 5
June 26-July 2, 2011
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

THIS WEEK’S SHARE
*Deb is going out of town starting Mon. 6/27 through Wed. 6/29, so the newsletter is coming a little early this week. Please don’t try to contact her by email until Thursday 6/30, since you will receive no reply.

We usually try to give you a pretty accurate listing of the produce in your box, but since the newsletter is published before the harvest, sometimes we may substitute some vegetables for others.

ASIAN GREENS: You will receive either Bokchoy (a traditional stir-fry vegetable from China with a sweet and mild flavor; looks like white Swiss chard with the stems all attached at the bottom) or Yukina Savoy (similar to Tatsoi, but larger; thick, savoyed leaves held upright on pale green petioles; delicious steamed or stir-fried)
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.

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 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. Sauté with other vegetables and toss with pasta. Good in soups. Lots of recipes on the internet.
How to store: Store fresh, unshelled beans in the refrigerator up to a week; once shelled, blanched and skinned, favas can be frozen in plastic containers for longer storage; shelled beans are best used within a few days. See “Beans” for recipes in the A to Z Cookbook, if you have it.

RED ACE BEETS & GREENS: round, smooth, deep red 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.

COLLARD GREENS: dark-green, flat, large leaf. May be substituted for kale or other hearty greens recipes. Use large leaf rolled up as a wrap and stuff with vegetables or hummus.
How to use: for salads, soups, and light cooking
How to store: keep in plastic bag or damp towel in refrigerator for up to 1 week

FRESH GARLIC: a bulb of several papery white cloves; believed to help in fighting infections, cancer prevention, bolstering the immune system, lowering blood pressure and preventing heart disease, used as an expectorant or decongestant, and at least some people believe that it can ward off vampires and insects.
Cooking tips: To mellow garlic’s strong flavor opt for longer cooking; to enjoy its more pungent flavors and increased medicinal benefit, use it raw or with minimal cooking.
How to use: minced raw in salad dressings, sautéed and added to stir-fries, meats, vegetables; make garlic butter with 1/2 cup of softened butter mashed with four minced cloves of garlic; try roasting garlic by cutting off tops of garlic bulb, so cloves are exposed, brush with olive oil and bake for 1 hour at 350 degrees, squeeze garlic out of skins and spread on a good, crusty bread.
How to store: fresh garlic can be stored in an open, breathable basket in a cool, dark place for many months; if cloves begin to get soft or moldy, break off bad clove and chop up others and pack into small jar filled with olive oil; then refrigerate (great gift idea!).

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:
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.
Black-stemmed Peppermint–superior fragrance and flavor; forest green leaves with deep purple veins and stems, purple flowers.
Thyme– tiny green leaves used in meat and vegetable dishes and most casseroles, soups, stews, and medicinal teas, which soothe sore throats.

LETTUCE: You will receive 2-4 heads of red or green leaf lettuce. See Lettuce Soup recipe at end of newsletter.
How to use: raw in salads, sandwiches, or use in soups
How to store: refrigerate in plastic bag for 3-5 days

SUMMER ONIONS: slightly larger bulbs (“baby bulb onions”) than green onions, but both bulb and leaves are still edible; can be prepared like cippolini onions.
How to use: can be grilled or roasted whole as a vegetable or chopped in salads, soups, & other dishes for flavor
How to store: wrap in damp towel/plastic bag in fridge for 2-7 days.

SHELLING, SNAP, or SNOW 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), or Snow Peas (“flat”, crispy pods used in stir-fries and salads). Chew on the pod to test if they are edible pods or tough-skinned shelling pea.
How to use: Add shelled peas to soups, stews, sautés, or stir-fries. Blanch or steam for 2-4 minutes only until color is bright green. Snap or snow peas can be eaten raw in salads or cooked quickly as in stir-fries or deep fry in tempura batter.
How to store: Refrigerate in plastic bag for 4-5 days. If kept too long, their sweet flavor and crisp texture diminishes.

WHITE HAKUREI TURNIPS and GREENS: See Week 1 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. DEB IS OUT OF TOWN MON (6/27) – WED (6/29): I will have limited internet access, so I will not be able to respond promptly to all emails sent during this time, which is why you are receiving your online newsletter sent earlier than usual. If you need to reach someone at the farm, please call 734-475-4323.

2. VACATIONS or OUT OF TOWN: Please remember to contact us preferably a week in advance, but at least by Sunday (especially with the 4th of July breaks coming up) to make changes in pick up days or locations. Also keep in mind that changes need to be made within the same week, not into a different week of distribution.

3. WEEDING VOLUNTEERS STILL NEEDED: If you are interested in helping out–even if it’s just for 10 or 15 minutes before you pick up your box at the farm, come join us. Please contact us any day of the week or evenings until dark. We could really use the help with the weeds right now. Thanks for volunteering!

4. U-PICK AT THE FARM: Please contact us ahead of time by e-mail or phone. Best days to come for u-pick are Mondays, Wednesdays, Thursdays, and Sundays, since our workers have not picked as much on those days. No u-pick available on Sat. mornings, since we are at 2 Farmers Markets then.
Strawberries (Last week!)–$4/quart (discounted price) You will pick into our quart baskets, but you can bring your own containers to bring them home. The berries are smaller and less of them, so this will be the last week for u-pick strawberries.

5. 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. Please finalize payments due within the month.

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

RECIPES
*Keep in mind the following websites–www.epicurious.com, www.cooks.com, www.recipes.com, www.eatingwell.com, and www.tantrefarm.com for more recipe ideas.

MOROCCAN BISSARA—or FRESH FAVA BEAN DIP (from Capay Organic Farm CSA “Farm Fresh To You” website)
1 to 1-1/2 lbs. fresh fava beans, shelled, peeled if large
3 tbs. fresh lemon juice
2 tsp. minced fresh flat-leaf parsley
1/2 tsp. ground cumin
4 tbs. extra-virgin olive oil
1/4 tsp. salt
pita wedges, raw carrots, or crackers for serving

Fill a medium saucepan with water and bring it to a boil. Blanch the beans for 2 or 3 minutes. Drain, reserving 3 tablespoons of the cooking liquid. Peel if the beans are large. In a blender or food processor, combine half the beans, the reserved liquid and the lemon juice. (Add more liquid if you prefer a thinner dip.) Process, scraping down the sides with a spatula, until the mixture is fairly smooth. Add the remaining beans and the oil, and process until smooth. Transfer to a serving bowl and stir in the salt and cumin. Sprinkle with the parsley. Serve with pita bread, vegetables, or crackers for dipping.

RICHARD’S WILTED GREENS WITH TOASTED SESAME SEEDS
1 bunch collard greens (kale, beet or turnip greens, etc.)
1 to 3 Tbsp. toasted sesame seeds
¼ tsp. sea salt (or to taste)
1 to 2 Tbsp. toasted sesame oil or virgin olive oil

Blanch or steam whole bunched greens for 2 to 5 minutes. Remove greens from pan, and place on a plate. After cooled, pull leaves off stems and squeeze excess water out of leaves. Place on cutting board and chop into bite-size pieces. Put in serving bowl and toss with oil, seeds, and salt to taste. Add any of your favorite roasted or steamed vegetables, such as carrots, tomatoes, summer squash, or onions. Serve with potatoes or rice. Enjoy.

BEET & SUGAR SNAP PEA SALAD (From Capay Organic Farm CSA “Farm Fresh To You” website)
1 lb. beets, scrubbed or peeled and quartered or sliced
1 small red onion, halved & thinly sliced or 2 to 3 summer onions
1 tsp. ground coriander, lightly toasted
1/2 lb. snap peas, trimmed
2 Tbs. extra-virgin olive oil
3 Tbs. rice vinegar
2 tsp. sugar
1 tsp. salt

Soak onion in cold water for 10 min.; drain. Whisk together vinegar, coriander, sugar and salt in a salad bowl, then add oil in slow stream, whisking. Toss onion and beets with dressing. Steam peas over boiling water, covered, 2 min. then transfer to ice water. Drain well & toss with beet mixture.

LETTUCE SOUP (from www.foodnetwork.com)
2 tablespoons olive oil
1 cup sliced summer onions
1 teaspoon chopped garlic
1 tablespoon chopped parsley leaves, plus more for garnishing
1 tablespoon chopped chives, plus more for garnishing
2 teaspoons chopped tarragon leaves, plus more for garnishing
2 heads lettuce, leaves torn
3 cups chicken stock
1/2 cup heavy cream or evaporated milk
1/2 teaspoon salt
1/4 teaspoon pepper
Chive blossoms or thyme, for garnishing (optional)

Heat olive oil over medium-low heat in a large saucepan. When hot add the onions and garlic and cook until the onion is translucent, about 4 minutes. Add the parsley, chives, tarragon and lettuce and stir until the lettuce is completely wilted, about 3 minutes. Add the chicken stock and simmer, uncovered, for 20 minutes. When ready to serve, process the soup, in batches, taking care since the soup is hot, then return to a clean saucepan. Stir in the heavy cream or evaporated milk and the salt and pepper and simmer for another 5 minutes, or until heated through. Adjust seasoning, if necessary, and serve immediately, garnished with fresh herbs, such as thyme or chives, and chive blossoms, if desired.

Week 4, June 19-25, 2011

Posted on by October 13, 2017

Tantre Farm CSA Newsletter
WEEK 4
June 19-25, 2011
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

THIS WEEK’S SHARE
We usually try to give you a pretty accurate listing of the produce in your box, but since the newsletter is published before the harvest, sometimes we may substitute some vegetables for others.

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.

*ASPARAGUS: (*Only Wed. CSA members will receive asparagus this week. Fri/Sat. CSA members received their last bunch last week. Our harvest is generally Mother’s Day to Father’s Day.):
How to use: serve raw chopped in salads or with dips; steam, roasted, grilled, serve “cold” with vinaigrette or with a bit of olive oil and dash of salt and lemon juice.
How to store: wrap in damp cloth and plastic bag and refrigerate or bundle spears with rubber band and place upright in container with inch of water.

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:
Cilantro– the flat, delicate, lacy-edged leaves and stems of the coriander plant, which look a lot like flat-leaf parsley, but has a distinctive, almost citrus fragrance that lends itself to highly spiced foods. Store in jar of water, and for long-term storage it’s best to freeze.
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; wonderful flavor enhancement for seafood, vegetables, stuffing, and savory breads. Rub sage, cracked pepper, and garlic into pork tenderloin or chops before cooking. This herb dries very easily by hanging from a string.
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. This herb dries very easily.

LETTUCE: You will receive 1 bag of baby lettuce & 2-4 heads of lettuce, so plan on big salads this week. Hmm, salad for breakfast?
How to use: raw in salads, sandwiches, or use in soups
How to store: refrigerate in plastic bag for 3-5 days

SUMMER ONIONS: slightly larger bulbs (“baby bulb onions”) than green onions, but both bulb and leaves are still edible; can be prepared like cippolini onions.
How to use: can be grilled or roasted whole as a vegetable or chopped in salads, soups, & other dishes for flavor
How to store: wrap in damp towel/plastic bag in fridge for 2-7 days.

SHELLING, SNAP, or SNOW 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), or Snow Peas (“flat”, crispy pods used in stir-fries and salads). Chew on the pod to test if they are edible pods or tough-skinned shelling pea.
How to use: Add shelled peas to soups, stews, sautés, or stir-fries. Blanch or steam for 2-4 minutes only until color is bright green. Snap or snow peas can be eaten raw in salads or cooked quickly as in stir-fries or deep fry in tempura batter.
How to store: Refrigerate in plastic bag for 4-5 days. If kept too long, their sweet flavor and crisp texture diminishes.

STRAWBERRIES: *Please return containers. Don’t forget to take 1 quart of strawberries, since it will not be in your box this week.
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.

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.

WHITE HAKUREI TURNIPS and GREENS: See Week 1 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. VACATIONS or OUT OF TOWN: Please remember to contact us preferably a week in advance, but at least by Sunday (especially with the 4th of July breaks coming up) to make changes in pick up days or locations. Also keep in mind that changes need to be made within the same week, not into a different week of distribution.

2. WEEDING VOLUNTEERS REALLY NEEDED: There are a lot of weeds we are trying to get ahead of. 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, or plan a picnic out to the farm, and come join us. Please contact us any day of the week or evenings until dark, if you are able to make it. We could really use the help with the weeds right now. Thanks for volunteering!

3. U-PICK AT THE FARM: Please contact us ahead of time by e-mail or phone unless you are picking on a Farm Distribution Day (Wed. or Fri.). Best days to come for u-pick are Mondays, Wednesdays, Thursdays, and Sundays, since our workers have not picked as much on those days. No u-pick available on Sat. mornings, since we are at two Farmers Markets then.
Strawberries–$5/qt. You will pick into our quart baskets, but you can bring your own containers to bring them home.

4. 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. Please finalize payments due within the month.

5. PICK UP TIMES & LOCATIONS REMINDER:
Farm on Wed.–10 A.M. to 7 P.M.
Farm on Fri.–2 P.M. to 7 P.M.
Ann Arbor Farmers’ Market (Wed.)–7 A.M. to 12 P.M.
Community High School (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.

SWISS CHARD RISOTTO (from Capay Organic Farm CSA “Farm Fresh to You” website) Serves 6.
5 cups veggie or organic chicken broth
2 tablespoons olive oil
1 medium onion, chopped or 2-4 Tantre summer onions
1 1/2 cups Arborio rice or white rice
4 cups (packed) coarsely chopped Swiss chard leaves (about 1 bunch)
1/2 cup dry white wine
1/2 cup freshly grated Parmesan cheese
Additional grated Parmesan cheese and fresh herbs (savory, sage)

Bring broth to simmer in medium saucepan. Cover and keep warm. Heat oil in heavy large Dutch oven over medium heat. Add onion and sauté until translucent, about 5 minutes. Add rice and chard and stir until chard begins to wilt, about 3 minutes. Add wine and simmer until absorbed, stirring occasionally, about 2 minutes. Add 4 1/2 cups hot broth. Simmer until rice is just tender and risotto is creamy, stirring frequently and adding remaining 1/2 cup broth by 1/4 cupfuls if mixture is dry, about 20 minutes. Mix in 1/2 cup Parmesan cheese; season to taste with salt and pepper. Transfer risotto to medium bowl. Serve, passing additional Parmesan separately.

EARLY SPRING MEDLEY (from Simple Food for the Good Life by Helen Nearing)
4 Tbs. oil or butter
3 onions, diced (or 1 bunch summer onions)
6 outer leaves of lettuce, chopped
2 cups peas
2 carrots, sliced
2 cups asparagus, cut in pieces
1 cup tiny new potatoes (or 1 cup chopped potato)

Heat oil in heavy pot. Add vegetables. Cover and cook over low heat, stirring occasionally. When carrots are tender, take off heat and serve.

VINAIGRETTE DRESSING
6 tbsp. vegetable oil
2 tbsp. white wine vinegar
1 tsp. Dijon-style mustard
1 tsp. fresh savory, minced
1 tsp. fresh basil, minced
1/4 tsp. dried marjoram, crushed
1/4 tsp. paprika

Mix ingredients and serve over lettuce or other salad ingredients. Other herbs may be substituted for different flavor combinations.

Week 3, June 12-18, 2011

Posted on by October 13, 2017

Tantre Farm CSA Newsletter
WEEK 3
June 12-18, 2011
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

THIS WEEK’S SHARE
We usually try to give you a pretty accurate listing of the produce in your box, but since the newsletter is published before the harvest, sometimes we may substitute some vegetables for others.

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.

*ASPARAGUS: *In order to have enough spears, only Friday/Sat. members will receive asparagus this week (it needs to grow!), and Wed. members will receive it next week.
How to use: serve raw chopped in salads or with dips; steam, roasted, grilled, serve “cold” with vinaigrette or with a bit of olive oil and dash of salt and lemon juice.
How to store: wrap in damp cloth and plastic bag and refrigerate or bundle spears with rubber band and place upright in container with inch of water.

GARLIC SCAPES: slender green stems with a slight bulge at the bottom (resemble chives, except for the bulge and often curled); tender and milder in flavor than mature garlic. *See our feature article and Ann Arbor.com article in Announcements about scapes. Additional ideas on ATTACHED recipe sheet. There are also a “ton” of recipes on the internet.
How to use: mild garlic flavor, so delicious chopped in salads, roasted, and sautéed; excellent as a pesto
How to store: put in refrigerator in plastic bag for up to 2 weeks.

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:
Anise Hyssop—soft, sweet, anise-scented leaves are used as a seasoning, as a delicious licorice-flavored tea or herb blender drink, and in potpourri. It was used medicinally by Native Americans for coughs, fevers, wounds, and diarrhea.
Black-stemmed Peppermint—forest green leaves with deep purple veins and stems, strong minty 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.
Thyme– tiny green leaves used in meat and vegetable dishes and most casseroles, soups, stews, and medicinal teas, which soothe sore throats.

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).
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 1 bag of baby lettuce & 2-4 heads of lettuce, so check out the Lettuce Smoothies in Recipe section.
How to use: raw in salads, sandwiches, or use in soups
How to store: refrigerate in plastic bag for 3-5 days

GREEN ONIONS (also called “Scallions”): See Week 1 for more information.
How to use: can be cooked, grilled, roasted whole as a vegetable; chopped in salads, soups, & other dishes for flavor.
How to store: refrigerate in damp towel/plastic bag for 5-7 days.

SHELLING PEAS: easy to shell with delicious flavor for fresh eating and freezing. To shell just bend the stem end down toward the inside of the curve, pull along the seam, & pop out the peas.
How to use: Add shelled peas to soups, stews, sautés, or stir-fries. Blanch or steam for 2-4 minutes only until color is bright green. Try snipping a little mint into your peas for a refreshing flavor.
How to store: Refrigerate in plastic bag for 4-5 days. If kept too long, their sweet flavor and crisp texture diminishes.

STRAWBERRIES: member of the rose family; red, conical fruit with tiny white flowers. *Please return containers. Don’t forget to take 1 quart of strawberries, since it will not be in your box.
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: See Week 1 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.

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. Please finalize payments due within the month.

3. NEW SHIPMENT OF PRESERVING COOKBOOKS ARE COMING SOON! 50 additional cookbooks have been ordered if you had your heart set on purchasing “Saving the Seasons: How to Can, Freeze, or Dry Almost Anything” for $20.

4. ANN ARBOR.COM ARTICLE ABOUT GARLIC SCAPES: Kim Bayer, a free-lance writer and a Tantre CSA member, recently wrote an article about Garlic Scapes and quoted Richard, which is well worth checking out: http://www.annarbor.com/entertainment/food-drink/the-secret-life-of-garlic-green-garlic-and-garlic-scapes/

5. WEEDING VOLUNTEERS NEEDED: The rain and the sun have combined perfectly to produce a healthy amount of weeds. 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!

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

GARLIC SCAPES: A NEW PHENOMENON
By Leanna (2011 Tantré Farm Intern)

Before I came to the farm I had never heard of garlic scapes and am a little curious how they had e-scaped my attention until now. Scapes are the tender core of the stalk on a garlic plant, and at the top is the beginning of a flower. This flower diverts the plant’s energy away from the bulb, and if it is not plucked this results in bulbs that are approximately 30% to 50% smaller depending on whom you ask.

The scape extraction process has become a source of entertainment. To be properly equipped, two five-gallon buckets are attached by a belt and hang behind the person picking while they straddle each bed of garlic. This is the height of spring fashion here at Tantré. One bucket is for whole scapes that are pulled out in one piece and the other is for the ones that snapped too soon – the rejects. The good ones give an extremely satisfying slurping sound as they slide out of the stalk that can be heard intermittently through the garlic beds. Methods for keeping the scape intact include, but are not limited to: closing your eyes and taking a deep breath, stretching the scape’s neck very slowly, allowing the tension to travel to the base of the stalk where the scape is attached, bending your knees, and pulling with your legs instead of your arms or back. I was highly unimpressed with my success rate and only managed to get four whole scapes in a row. Others gave triumphant shouts of “Twenty!” or “Sixteen!” with no explanation necessary to the rest of the scape crew.

After picking them we had the pleasure of cooking with them, although I admit that I did snack a little bit in the field. Mincing them up and throwing them in fried rice was phenomenal. The scapes are milder than cloves of garlic, so we just used a little more than usual. They are also a treat when pickled with a little dill or cayenne pepper. I heard someone suggest puréeing them with olive oil and salt into a pesto. I hope you have as much fun with them as we have.

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

SAUTÉED HAKUREI TURNIPS & BRAISED GREENS Serves 6-8.
1 bunch Hakurei Turnips with Greens
1 lb Greens (such as kale, tatsoi, spicy greens, arugula, etc.)
2 tsp oil, divide
½ cup chopped green onion
½ cup water, apple juice or white wine
½ tsp salt
¼ tsp black pepper

Cut the greens from the turnips. Wash and tear all the greens into large pieces and remove the stems. Cut the turnips into bite sized pieces. Heat 1 teaspoon of oil in a sauté pan over medium-high heat. Sauté the turnips and onion stirring or tossing occasionally until they are crispy outside and tender inside. Season with salt and pepper and remove to a warm plate. In the same pan, heat the remaining oil over medium heat. Add the washed and wet greens, and add to pan in batches. Stir and mix as they wilt. Add the wine or other liquid and cook until it is mostly evaporated. Lay the greens on a plate and arrange the warm turnips on top.

MINTED PEAS AND RICE WITH FETA (from Eatingwell.com)
1 1/4 cups reduced-sodium chicken broth
3/4 cup instant brown rice
1 1/2 cups frozen peas (6 ounces), or fresh shelled peas
3/4 cup sliced scallions
1/4 cup finely crumbled feta cheese
1/4 cup sliced fresh mint
Freshly ground pepper to taste

Bring broth to a boil in a large saucepan over high heat. Add rice and bring to a simmer; cover, reduce heat to medium-low and cook for 4 minutes. Stir in peas and return to a simmer over high heat. Cover, reduce heat to medium-low and continue to cook until the peas are hot and the rice has absorbed most of the liquid, about 6 minutes. Remove from heat and stir in scallions, feta, mint and pepper. Cover and let stand until the liquid is absorbed, 3 to 5 minutes.

GREEN LETTUCE SMOOTHIES (contributed by Cher Dowling, who adapted it from Green For Life, by Victoria Boutenko) Additional note: I started out using these recipes and now I just throw anything into the blender and get creative. You can always interchange the greens to whatever’s on hand. Also, you can interchange water for fruit juice. Also pitted dates, apricots, or honey add sweetness.

#1 (yields 1 quart)
1 cup strawberries, 2 bananas, 1/2 bunch lettuce, 2 cups water. Blend well.

#2 (yields 1 quart)
6-8 leaves red leaf lettuce, 1 banana, 1/4 cup blueberries, 2 cups water. Blend well.

#3 (yields 1 quart)
8 leaves lettuce, 5 cups watermelon, 1 cup water. Blend well.

Week 2, June 5 – 11, 2011

Posted on by October 13, 2017

Tantre Farm CSA Newsletter
WEEK 2
June 5-11, 2011
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

THIS WEEK’S SHARE
We usually try to give you a pretty accurate listing of the produce in your box, but since the newsletter is published before the harvest, sometimes we may substitute some vegetables for others.

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, so if you’re not sure of what something looks like, feel free to look it up.

ASPARAGUS: See Week 1 for more information.
How to use: serve raw chopped in salads or with dips; steam, roasted, grilled, serve “cold” with vinaigrette or with a bit of olive oil and dash of salt and lemon juice.
How to store: wrap in damp cloth and plastic bag and refrigerate or bundle spears with rubber band and place upright in container with inch of water.

GARLIC SCAPES: slender green stems with a slight bulge at the bottom (resemble chives, except for the bulge and often curled); the flower top of a garlic plant; tender and milder in flavor than mature garlic, but can be substituted for garlic cloves in recipes.
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: 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:
Lemon Balm– these 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 tossed with steamed vegetables; also aids in depression, tension, or nausea.
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.
Thyme– tiny green leaves used in meat and vegetable dishes and most casseroles, soups, stews, and medicinal teas, which soothe sore throats.

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 Green Curly (well-ruffled, curly green leaves on green stems; this variety makes a good, roasted “kale chip”) or Lacinato Kale (dark green, noncurled, blistered leaves, but heavily savoyed).
How to use: for salads, soups, and light cooking
How to store: keep in plastic bag or damp towel in refrigerator for up to 1 week

KOMATSUNA: Japanese green that is also called “spinach mustard”; slender, fleshy, rounded green stems and dark green, glossy, rounded leaves; mild, tender greens; rich in calcium.
How to use: can be prepared like spinach in early stages and then like cabbage as it matures; used in salads, stir-fries, soups, pickled or boiled
How to store: store in plastic bag in refrigerator for up to 1 week.

LETTUCE: See Week 1 for more information.
How to use: raw in salads, sandwiches, or use in soups
How to store: refrigerate in plastic bag for 3-5 days

GREEN ONIONS (also called “Scallions”): See Week 1 for more information.
How to use: can be cooked, grilled, roasted whole as a vegetable; chopped in salads, soups, & other dishes for flavor.
How to store: refrigerate in damp towel/plastic bag for 5-7 days.

RADISHES: You will receive Pink Beauty (pink-colored root with mild, spicy flavor).
How to use: raw, roasted, used in soups, sliced in salads, sandwiches, or stir-fries, grated in slaws; Radish greens (excellent source of vitamins A, C, and the B’s) delicious in soups or stir-fries.
How to store: refrigerate in plastic bag/damp towel for 1-2 weeks.

SPINACH (smaller bunch than last week): Young and tender leaves this week. See Week 1 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.

WHITE HAKUREI TURNIPS and GREENS: A white salad turnip with round, smooth roots that have a sweet, fruity flavor with a crisp, tender texture. Both roots (good source of Vitamin C, potassium, and calcium; good in salads and soups) and greens (slightly sweet and can be boiled, steamed, sautéed, stir-fried, and since hairless, are good in salads; excellent source of vitamins A & C and good source of riboflavin, calcium and iron) are edible!
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. PLEASE LET US KNOW of any changes in your address, phone, e-mail, or of misspelled names on any mailings or check off lists at Distribution Sites as soon as possible.

2. 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.

3. 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. Please finalize payments due within the month of June, unless alternate arrangements have been pre-approved.

4. CSA COOKBOOKS: We will have 2 handy cookbooks for sale this season. The first one is called “From Asparagus to Zucchini: A Guide to Cooking Farm-Fresh Seasonal Produce” for $15. We are also offering a new preserving resource called “Saving the Seasons: How to Can, Freeze, or Dry Almost Anything” for $20. Both cookbooks will be available throughout June until we run out of copies.

5. TANTRE FARM CSA HANDBOOK, a handy guide to “Most Frequently Asked Questions” at our farm, will also be available. This was already sent in text copy format in the “Tantre Farm CSA 2011 STARTING SOON” online notice.

6. PICK UP TIMES & LOCATIONS REMINDER:
*REMINDER – No pick up at the farm on Tuesdays.
Farm on Wed.–10 A.M. to 7 P.M.
Farm on Fri.–2 P.M. to 7 P.M.
Ann Arbor Farmers’ Market (Wed.)–7 A.M. to 12 P.M.
Community High School (Sat.) –7 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

Spring is a challenging time to garden. The insects are hungry. The weeds have been well stratified by the winter cold waiting for the spring rains. The difficulty of trying to keep up with insects, frost, weeds, and huge amounts of rain have created an intense challenge for our new work crew resulting in a camaraderie and bond in our effort to remain on schedule for our first distribution. The value that we see here though is that it still is just simple work outside under the rain-cleaned air. If it’s raining, we work in the rain. If it’s hot, we work in the heat and turn on the irrigation.

This year spring has arrived slower, colder, and wetter than last year. Fortunately this cooler weather has signaled the plants to develop slower and not commit themselves to blooming and reproduction before the cold abated from the hearty snow-filled winter. This week, of course, has been so warm and luxurious that the plants and insects are filling up the good earth once again. A large swarm of Tantre field hands are planting themselves on the land to pull the weeds and greet the harvest with a steady heart of accomplishment. This wet season has afforded us many days in the greenhouse working with seedlings and cleaning out weeds from the rows of the hoop house’s spring crops, such as kale, tatsoi, bokchoy, and turnips. Additional mulch has been placed around the strawberries to control the erosion around the plants, and smother the weeds. There are many hopeful, white blossoms starting to fill in with green fruit. It seems that we are 7 to 14 days behind our harvest from last year for several produce items.

The end result of all this rain is that it is one of the wettest springs on record in Washtenaw County. Despite some erosion and many rain days in the field, the mushrooms have been productive with high levels of mycelium growth. The cow pastures are lush with grass and legumes. The garlic is taller every day. Now with the increasing temperatures we’re seeing a lush growth of crops as well as weeds, along with swarms of insect activity, which makes for challenges in the fields. Due to these crawling, jumping, and winged creatures, we have unrolled thousands of feet of fleecy row cover to protect the young seedlings from insect predation. In the next couple of weeks we’re looking forward to more asparagus, more lettuce, more green onions, more turnips, garlic scapes, peas, fava beans, Swiss chard, beets, and strawberries,

Despite these early challenges, our crew has created many good harvest meals with our own early, fresh crops, abundant homemade cheese, butter, ice cream, and yogurt, as well as plenty of wild edibles to eat. This week we bid a fond goodbye to two of our dearly beloved, “veteran”, farm crew, April and Clayton, whom both worked last season and overwintered here on the farm. We thank them for all of their support in helping start the season, and wish them well on their many, new adventures.

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

SESAME SEED DRESSING FOR STEAMED/BOILED VEGETABLES (This nutty sesame dressing will complement almost any vegetable.)
1 bunch green vegetable (spinach, komatsuna, green beans, etc.)
2-4 tablespoons roasted and/nor white, tan or black sesame seeds
2 tablespoons sugar or honey
2 tablespoons soy sauce
2 tablespoons chicken broth or dashi

Combine all sauce ingredients and mix. Boil or steam vegetable until desired doneness. Strain vegetable and dash with cold water. Squeeze vegetable to release most of the water. Cut vegetable to desired size. Lightly dress vegetable with sesame dressing. For green beans, sprinkle sugar on beans while hot so the sugar will dissolve. Sprinkle ground or whole roasted sesame seeds and add soy sauce to desired taste and toss.

GARLIC SCAPE PESTO (makes about 1 cup)
1/4 cup toasted pine nuts, sunflower seeds, or walnuts
3/4 cup coarsely chopped garlic scapes*
Juice and zest of 1/2 lemon
1/2 teaspoon salt
1/2 cup extra virgin olive oil
1/4 cup grated Parmesan cheese
*Or use half scapes and half herbs such as thyme, dill, and oregano

Combine the scapes, pine nuts, lemon juice and zest, salt, and pepper in the bowl of a food processor. Pulse about 20 times, until fairly well combined. Pour in the olive oil slowly through the feed tube while the motor is running. When the oil is incorporated, transfer the pesto to a bowl and stir in the grated cheese. Store in an air-tight jar in the refrigerator for up to 2 weeks or freeze. Pesto is wonderful on bread, sandwiches, pasta, foccacia, or on meat such as chicken and fish.

HERB BLENDER DRINK
Wash and remove leaves from 1 bunch of peppermint or lemon balm. Blend leaves in blender with 6-8 ice cubes and about 2 to 4 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!

Week 1, May 29 – June 4, 2011

Posted on by October 13, 2017

Tantre Farm CSA Newsletter
WEEK 1
May 29 – June 4, 2011
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

THIS WEEK’S SHARE
We usually try to give you a pretty accurate listing of the produce in your box, but since the newsletter is published before the harvest, sometimes we may substitute some vegetables for others. Keep in mind that a text copy of each newsletter will also be published each week on our website.

*“GREENS ADVICE” for the entire season: Please keep in mind that greens are especially prominent during this early part of the season, so basically, “It’s salad time!” If you’re not sure what to do with the green or what it is, taste it, and if you like it raw, then eat in a salad. If it’s a little too strong or bitter then lightly steam or sauté it, since cooking often mellows the flavor. Greens can also be tossed in with something else like soup or tomato sauce for an extra nutritional boost and flavor.

ASPARAGUS: You will receive green, purple, or white variety; some vitamin A, fair source of vitamin B & C, and iron.
How to use: serve raw chopped in salads or with dips; steam, roasted, grilled, serve “cold” with vinaigrette or with a bit of olive oil and dash of salt and lemon juice.
How to store: wrap in damp cloth and plastic bag and refrigerate or bundle spears with rubber band and place upright in container with inch of water.

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:
Chives—mild, onion-flavored herb with long, slender, hollow leaves; often used as a garnish or chopped into any foods that call for onion; purple, onion-flavored blossoms add an attractive garnish to soups or salads (stems attached to purple blossoms are often discarded due to toughness).
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.
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.

LETTUCE: rich in calcium, iron, and vitamins A & C. You will receive a variety of young, tender Red or Green Leaf Lettuce.
How to use: raw in salads, sandwiches, or use in soups
How to store: refrigerate in plastic bag for 3-5 days

SPICY GREENS MIX: a blend of arugula, Kyona/Mizuna, and red and green mustards;
How to use: used for salads and sautéing–cooks up quickly
How to store: refrigerate in plastic bag for 2 to 4 days.

GREEN ONIONS (also called “Scallions”): full of great fiber and antioxidants, high in potassium and source of vitamins C and B-6.
How to use: can be cooked, grilled, roasted whole as a vegetable; chopped in salads, soups, & other dishes for flavor.
How to store: refrigerate in damp towel/plastic bag for 5-7 days.

KALE (Red Russian): the stems are purple, and leaves are deep gray-green, purple-veined, flat, non-curled, and tooth-edged. Kale is high in vitamins A and C, folic acid, fiber, calcium and iron and has the highest protein content of all cultivated vegetables.
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

POTATOES, FINGERLING: a small, stubby, finger-shaped type of potato, which is usually a heritage variety; excellent roasted or boiled. You will receive “old buddy” potatoes that have been over-wintered in our timber frame root cellar, so may be slightly less firm or wrinkled, but very good for cooking.
How to use: good baked, boiled, roasted or in salads
How to store: Keep unwashed in cool, dark place in paper bag.

RADISHES: You will receive Pink Beauty (pink-colored root with mild, spicy flavor) or D’Avignon (also called, “French Breakfast”; traditional variety from Southern France; 3-4 inch long root that is part red with a white tip and tapered to a point).
How to use: raw, roasted, used in soups, sliced in salads, sandwiches, or stir-fries, grated in slaws; Radish greens (excellent source of vitamins A, C, and the B’s) delicious in soups or stir-fries.
How to store: refrigerate in plastic bag/damp towel for 1-2 weeks.

SPINACH (plan on taking 2 to 4 large bunches…it loved the rainy, cool weather!): large, crisp, dark green leaf– best eaten raw or with minimal cooking to obtain the beneficial chlorophyll, as well as vitamins A & C; delicious flavor when juiced.
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.
How to freeze: Since you will have the opportunity to grab large amounts today, we would like to suggest freezing it. Blanch leaves for 1-2 minutes, rinse in cold water, drain well, and pack into containers. Also, spinach can be pureed after cooking, frozen in freezer bags, and used in many recipes. Contact Deb for ideas!

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 .

ANNOUNCEMENTS
1. PLEASE LET US KNOW of any changes in your address, phone, e-mail, or of misspelled names on any mailings or check off lists at Distribution Sites as soon as possible.

2. MISSING E-MAILS: If you didn’t get our most recent e-mail notice called “Tantre Farm CSA 2011 STARTING SOON” and would like to receive future e-mails, please let us know so that we can add you to our e-mail roster.

3. 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.

4. 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. Please finalize payments due within the month of June, unless alternate arrangements have been pre-approved.

5. SPRING WORK PARTY: We would like to thank everyone who came to our Spring Work Party on Sunday, May 1. We spent the afternoon weeding the herb garden, digging invasive weeds out of the chicken yard, planting potatoes, planting flowers, pumpkins, and peas in the Kid Garden, visiting the animals and touring the farm. It was an enjoyable, sunny day!

6. CSA COOKBOOKS: We will have 2 handy cookbooks for sale this season. The first one is called “From Asparagus to Zucchini: A Guide to Cooking Farm-Fresh Seasonal Produce”. This $15 book includes an easy-to-follow format with vegetables listed from A to Z. We are also offering a new preserving resource called “Saving the Seasons: How to Can, Freeze, or Dry Almost Anything” for $20. It includes instructions for preserving fruits and vegetables. Both cookbooks will be available throughout June.

7. TANTRE FARM CSA HANDBOOK, a handy guide to “Most Frequently Asked Questions” at our farm, will be available at each Distribution Site for June. This was already sent in text copy format in the “Tantre Farm CSA 2011 STARTING SOON” online notice.

8. PICK UP TIMES & LOCATIONS REMINDER:
*REMINDER – No pick up at the farm on Tuesdays.
Farm on Wed.–10 A.M. to 7 P.M.
Farm on Fri.–2 P.M. to 7 P.M.
Ann Arbor Farmers’ Market (Wed.)–7 A.M. to 12 P.M.
Community High School (Sat.) –7 A.M. to 12 P.M.
Chelsea Farmers’ Market (Sat.)–8 A.M. to 12 P.M.

INTRODUCING RICHARD, DEB, AND ARIANA…

Some of our articles may feature some of the regular workers on Tantré Farm throughout the coming weeks. Here are the owners of the farm, Richard Andres & Deb Lentz, and their daughter, Ariana.

Richard and Deb both grew up with a connection to farming and growing food. Richard grew up in Plymouth & Canton, Michigan. He had an early interest in farming, since he worked as a teenager picking corn for a local farmer. Then he started raising and selling strawberries, corn, and muskmelons on his parents’ property. He also worked at his friend’s farm, Garden Works, for a few years. Following that, he tended traditional, Asian-raised gardens at the Ann Arbor and Toronto Zen Buddhist Temples for a number of years. Finally, he bought Tantré Farm in 1993, and proceeded to make it certified organic. After that he began growing organic potatoes, winter squash, and garlic for wholesale orders, besides continuing full-time work as a timber-frame carpenter.

Deb grew up on a 160-acre beef farm in Lake City, Minnesota. She graduated from the College of St. Benedict in St. Joseph, Minnesota with an Elementary Education degree. She taught fourth through sixth grades in Central Minnesota and worked as a counselor at a Summer German Camp for the next 10 years. Then she met Richard in 1994, which led to their marriage in July of 1997. After that she taught first and third grade for several years in Napoleon, Michigan, until their daughter, Ariana, was born in 2001.

Richard is working as a full-time farmer now, and continues using his carpentry skills through the many maintenance and building projects of the farm. Now Deb publishes the newsletter and coordinates the communication and bookkeeping of the CSA. She also continues to enjoy teaching to groups who come to the farm for field trips, as well as, in area schools through Farm-to-School programs. Ariana is now completing third grade, and she is looking forward to playing with lots of kids on the farm this summer! This will be Tantre Farm’s eleventh year as a CSA. Both Richard and Deb enjoy the sense of community that running Tantré Farm creates for themselves and their daughter, as well as the opportunity to serve the local community fresh, organic food.

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

RADISHES AND GREEN ONIONS WITH FETA CHEESE (from Rolling Prairie Cookbook by Nancy O’Connor) Serves 6 to 8.
2 c. thinly sliced radishes
3 or 4 green onions, chopped
4 oz. Feta Cheese, crumbled
10 to 12 Kalamata olives, pitted, and chopped coarsely
1 Tbsp. chopped fresh mint
¼ tsp. salt
Freshly ground pepper
1 ½ Tbsp. olive oil
1 Tbsp. freshly-squeezed lemon juice

Toss together the radishes, green onions, Feta cheese, olives, and mint. Season with the salt and pepper. Toss again. Whisk the olive oil and lemon juice together and pour over the vegetable mixture. Toss to coat vegetables with dressing.

SPINACH AND ASPARAGUS FRITTATA (from Capay Organic Farm CSA “Farm Fresh To You” web site)
FILLING:
1 bunch spinach, washed and drained, with stems removed
1 pound asparagus, cut into 1-inch pieces
2 cloves garlic or garlic scapes, minced or mashed
EGG MIXTURE:
8 eggs, beaten
3 tablespoons whipping cream or water
1/4 teaspoons salt
Pepper to taste
2 tablespoons parmesan cheese, shredded
Olive oil, to coat skillet

Preheat broiler. Mix ingredients well and pour into a greased 8-inch skillet and stir until set (about 5 minutes). Place under broiler for 2 minutes until top is golden brown. Cut into slices. Makes 4 servings.

ROSEMARY ROASTED BLUE POTATOES

Posted on by June 5, 2016

1 pound small blue potatoes, unpeeled but washed whole, any sprouts or bruises removed
1/4 cup olive oil
2 tablespoons dried rosemary leaves, slightly crushed
1 tablespoon sea salt, slightly crushed

Preheat oven to 400 degrees F. Cover bottom of natural finish skillet with heat-resistant handle (cast iron works best) with the oil. Cut potatoes into quarters, add to skillet and toss to coat with oil. Position skillet on middle rack of oven. Roast potatoes for 20 minutes. Turn off oven heat. Stir potatoes and keep them in oven another 10 minutes. Stir potatoes one last time, then transfer to a serving bowl, tossing the rosemary and salt mixture over them. Serves 4.

BLUE POTATOES MASHED WITH ROASTED GARLIC

Posted on by June 5, 2016

3 pounds (about 6 cups) blue potatoes
2 1/2 ounces (about 2 to 4 cloves, depending on size) roasted garlic
1/4 cup sour cream
1 Tbsp. butter
2 Tbsp. Parmesan, grated
Salt and pepper

Peel and cut the potatoes into cubes. Boil them in salted water for approximately 15 minutes or fork tender. Once potatoes have cooked, drain the water.
In a large bowl add the garlic, sour cream, butter, and Parmesan to the potatoes, and mash until desired consistency. Add salt and pepper to taste.

(www.foodnetwork.com)

RED, WHITE & BLUE POTATO SALAD RECIPE

Posted on by June 5, 2016

1/2 pound baby red rose potatoes (new potatoes)
1/2 pound baby white rose potatoes
1/2 pound small blue (or purple) potatoes
1/4 cup mayonnaise
1/8 cup ranch dressing
1/2 Tablespoon champagne vinegar (or white vinegar)
1/4 teaspoon dried dill weed
Pinch of sugar (optional)
1/4 cup thin-sliced green onions(scallions),tops included
Salt and freshly ground black pepper to taste
Grape tomatoes for garnish

Simmer red, white, and blue potatoes, skins on, in salted water until tender, but not mushy. Let cool until easy enough to handle, but still warm. Cut into 1-inch pieces. Combine mayonnaise, ranch dressing, champagne vinegar, dill weed, and optional sugar. Pour over warm potatoes and toss to coat. Season with salt and pepper to taste. Refrigerate 2 hours or more to let flavors meld. Let come to room temperature to serve. Garnish with grape tomatoes. Recipe may be easily doubled.

*Notes: Waxy potatoes such as red rose, white rose, blue, purple, and gold potatoes are best for potato salad because they are not grainy or mealy and hold together well. You may substitute chopped chives for the green onions. Makes 6 servings.

(from www.homecooking.com)