Tantre Farm CSA Newsletter
WEEK 15
Sept. 4-10, 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.

BEANS (Velour): “extra-fine”, straight, slender, bright purple pods. Turns green upon cooking. See Week 7 newsletter for storage & usage information.

BROCCOLI: deep emerald green, tiny buds that are clustered on top of stout, edible stems. See Week 7 for storage & usage information.

CABBAGE: You will receive Savoy (loose, full head of crinkled leaves varying from dark to pale green; mellow-flavored cabbage considered to be superior for cooking) or Green or Red Cabbage. See Week 9 for storage and usage information.

CUCUMBERS: long, cylindrical, green-skinned fruit of the gourd family with mild, crisp flesh. See Week 7 for storage & usage information.

EGGPLANT: You will receive Nadia (slender, purplish-black, glossy-like, bell-shaped fruit) or Orient Express (long, lavender fruit). See Week 12 for storage & usage information.

GARLIC: a bulb of several papery white cloves. See Week 9 for storage & usage 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:
Parsley (flat, glossy, dark green leaves), Dill (soft, delicate, fernlike, grayish-green leaves), 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.
*Genovese Basil—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 or COLLARDS: You will receive Green Curly (well ruffled green leaves or green with red stems) or Collards (dark-green, flat, large leaf. May be substituted for kale or other hearty greens recipes. Use blanched, large leaf rolled up as a wrap and stuff with vegetables or hummus). See Week 1 for storage and usage information.

LETTUCE: You will receive 1-2 heads of various kinds of lettuce. See Week 1 newsletter for storage and usage information.

MELONS: You may choose from Little Baby Flower Watermelon (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), Sunshine Watermelon (8-10 lb. oval-rounded fruit; green-striped shell with bright yellow flesh, which is brittle, juicy, and very sweet), Gold Flower Watermelon (elongated, sausage-like fruit with sweet yellow and orange bicolor flesh and green skin; unusual variety from China), Crimson Sweet Watermelon (large, dark and light green-striped with sweet red flesh), or Sarah’s Choice Cantaloupe (sweet, thick, orange flesh with corky net on the skin; medium-sized, oval fruit). See Week 13 for storage and usage information.

SWEET ONIONS: You will receive Red Long of Tropea (specialty variety of tall, elongated, red bulbs traditionally grown in Mediterranean Italy and France.) See Week 8 for storage & usage information.

SWEET RED PEPPERS: You will receive Red Knight Bell (big, blocky, thick-walled, green-to-red pepper with sweet flesh) Carmen (tapered fruit ripens from green to deep carmine red; sweet taste for salads and roasting, when fully red-ripe), or Apple Pimento (cylindrical, lobed-end fruits with mild, juicy, sweet fruity flesh). See Week 12 for storage and usage information.

HOT PEPPERS: You may choose from Jalapeño (small and conical pepper, ranging from green to red), Serrano (cylindrical fruit with excellent, very hot flavor; usually eaten fresh green not dried), or Shishito (sweet, mild, slender Japanese chiles about 2 to 4 inches with squarish end). See Week 10 for storage & usage information.

POTATOES (Purple Viking): deep purple skin dappled with pink splashes and stripes; flesh is bright white and creamy-good, good for baking and mashes perfectly. See Week 10 for storage & usage information.

U-PICK FLOWERS (only available on the farm): A bouquet per household of up to 20 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.

U-PICK RASPBERRIES (only available on the farm): The fall raspberries are ready now, so 1 pint is available as part of your share this week, only if you are able to come out to the farm and pick it yourself. More pints are available for u-pick as well for $3/pint. See u-pick information below in the “Announcements”.

TOMATOES: You may choose several tomatoes from many different “slicing” varieties this week. See Week 11 newsletter for storage and usage information.

ANNOUNCEMENTS

1. DEB IS OUT OF TOWN THURS (9/8) – SUN (9/11): I will have limited internet and cell phone access, so I will not be able to respond promptly to all emails sent during this time. If you need to reach someone at the farm, please call 734-475-4323.

2. PRESERVING COOKBOOKS FOR SALE for $20. Please ask for copies at each distribution, if you are interested.

3. EXPLORERS had fun on KID FARM DAY! We collected flowers, leaves and edible samples during an edible farm walk. Then we returned to make Herb Pillows/Sachets or Flower Creatures. Following a “Little Creatures” theme, we observed and sorted various creatures in pond water and from shaking a plant. The morning culminated with snacks from the farm. Thanks to all those who participated!

4. HARVEST AT THE FARM: Please call ahead if you plan to u-pick or pick up on other days besides Farm Distribution Days (Wed. and Fri.), so we can make sure someone is around to help you. There are also some “already picked” options.
U-pick Broccoli Florets—$0.50/lb. Good time for freezing.
U-pick Raspberries—1 pint free with your share, and $3/pint for additional pints. *Easy to freeze on cookie sheets.
Already Picked Tomatoes–$30 for 25 lbs. (half bushel) Good time for canning, dehydrating, and freezing!
U-pick Fresh Flowers– You may pick 1 bouquet of up to 20 stems per household at no charge as part of your share.

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.

PRESERVING FOOD BY CANNING
(adapted from Asparagus to Zucchini: A Guide to Farm-Fresh, Seasonal Produce by MACSAC)

When compared to other methods of home food preservation, canning foods falls somewhere in the middle with regard to cost and vitamin loss. However, it can take a bit of time for preparation, canning, and clean up. Also, products canned incorrectly can harbor dangerous microorganisms or disease-causing spores. This should not be a problem, if guidelines and proper procedures are followed.

Many different techniques are used for canning, but listed below are two different canning methods. You will need to consult other canning or preserving resources for more specific details. See preserving resources listed in “A to Z Cookbook”.

Water bath canning for high acid foods: This is the method used for most fruits, high-acid tomato varieties and some salsa recipes. The water bath method involves submersing the canning jars in boiling water for specific amounts of time. This kills microorganisms and creates a seal. First of all, you will need a large pot with a tight fitting lid. The pot must be large enough, so that the level of the boiling water can be 2 inches above the top of the canning jars and must have some sort of rack on the bottom, so the jars are not in direct contact with the bottom of the pot. Canning rings can also be used to line the bottom, if needed. The second item that is necessary will be canning jars. Just be sure they are free of cracks and nicks on the lip of the jar. Next you will need lids for the canning jars. These are small disks that fit on top of the jar. You will also need rings that screw on the jar and hold the lid in place. Finally, you should have a jar lifter or canning tongs to remove the jars from the boiling water.

Pressure canning for low-acid foods: Pressure canning is necessary for low-acid vegetables. In order to make low-acid foods safe, the clostridium botulinum bacteria spores must be destroyed by making the foods reach 240 degrees Fahrenheit. This temperature is achieved by using pressure in a pressure canner. This type of canning uses most of the same equipment as in the water bath method, except that a pressure canner is used instead of a large pot. These are available with either a dial or weighted gauge for indicating when the jars have reached the necessary pressure.

RECIPES

PURPLE BEAN AND TOMATO SALAD (adapted from www.grouprecipes.com) Serves 1 or 2.
6 oz green or purple beans, chopped into 1″ pieces
3 tbsp hummus
1 tsp lemon juice
1/4 tsp oregano
1 sprig parsley, minced
3 oz Romaine lettuce, shredded
1 plum tomato, halved lengthwise and sliced thinly
fresh-ground black pepper, to taste

Steam the bean pieces 4 minutes over boiling water. Set aside. In a small bowl, mix together hummus, lemon juice, oregano and parsley. Set aside. Place lettuce in a salad bowl. Top with tomato slices and warm, steamed beans. Season with pepper. Pour hummus mixture overtop of everything, toss lightly to coat. Serve immediately.

PURPLE EGGPLANT, BEAN, AND PEPPER STIR FRY (adapted from www.seasonalontariofood.blogspot.com)
Sauce:
2 teaspoons arrowroot or corn starch
2 tablespoons water
2 tablespoons rice vinegar
3 tablespoons soy sauce
1 tablespoon dark brown sugar
1/4 teaspoon hot pepper flakes

Mix ingredients in a small bowl, and set aside.

Main Ingredients:
1 pound cooked purple potatoes, in chunks
1/2 pound purple beans, (which will turn green when cooked), chopped
1/2 pound or 2 large eggplants, ½-inch slices
1 large onion, chopped coarsely
1 large red pepper, deseeded & chopped into bite-size pieces
1 tablespoon peeled, minced ginger
4-5 cloves garlic, peeled and minced
3 to 4 tablespoons mild vegetable oil

When the potatoes have boiled for 10 minutes, put the beans in a colander, and drain the water from the potatoes over them to blanch them, but keep the potatoes in the pot so they are separate from each other. Rinse them both in cold water, and drain again. Heat 2 tablespoons of the oil in a very large skillet. Add the potatoes and cook, stirring occasionally, for about 10 minute until they are lightly browned. Add another tablespoon of oil, and add the eggplants. Cook, stirring frequently, for another 5 minutes. Add the onions, pepper, and beans and a little more oil if needed, and cook for another 5 minutes, stirring frequently. Add the ginger and garlic; stir in well. Then add the sauce ingredients, still stirring. As soon as the sauce thickens – in moments – remove from the heat and serve.

GARLIC CROUTONS (from Farmer John’s Cookbook)
garlic cloves (peeled, top sliced off), stale bread, olive oil, salt

Preheat the oven to 450° F. Brush both sides of the bread with a thin layer of olive oil. Place the bread on a baking sheet and sprinkle tops lightly with salt. Bake until lightly golden, 5 to 7 minutes, checking frequently to make sure bread doesn’t burn. Remove the bread from the oven and rub all over with the cut side of the garlic cloves. Cut the bread into smaller pieces if desired. The bread is ready to be used or stored.

Tantre Farm CSA Newsletter
WEEK 14
Aug. 28-Sept. 3, 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. *This week we are sharing general freezing tips for preserving your produce throughout the off seasons.

ASIAN GREENS (Yukina Savoy): similar to Tatsoi, but larger; thick, savoyed leaves held upright on pale green petioles.
How to use: delicious steamed, stir-fried, or in soups
How to store: refrigerate in plastic bag or wrap in a damp towel for up to a week. To freeze: Blanch for 2 min., drain it and throw it in ice water. Then put it in freezer bags.

BEANS (Rocdor): long, slender, yellow bean; meaty, firm texture and no watery taste. See Week 7 newsletter for storage & usage information. To freeze: Chop or slice into usable pieces and blanch for 2 minutes, rinse in cold water, drain, dry, then place on cookie trays, and transfer to freezer bags.

CUCUMBERS: long, cylindrical, green-skinned fruit of the gourd family with mild, crisp flesh. See Week 7 for storage & usage information.

EGGPLANT: You will receive Nadia (slender, purplish-black, glossy-like, bell-shaped fruit) or Orient Express (long, lavender fruit). See Week 12 for storage & usage information.

GARLIC: a bulb of several papery white cloves. To freeze: Mince cloves and pack into small container filled with olive oil, and freeze.

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:
Parsley (flat, glossy, dark green leaves), Dill (soft, delicate, fernlike, grayish-green leaves), 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), or Sage (an herb from an evergreen shrub in the mint family with long, narrow, grayish-green leaves) *Genovese Basil—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. To freeze herbs: Pluck leaves off stems, wash, spin dry, chop, and put into freezer bags or mince in water in ice cube trays. The frozen leaves are easily crumbled into all sorts of sauces, soups, stews.

KALE (Green Curly): well ruffled green leaves or green with red stems. See Week 1 newsletter for storage and usage information. How to freeze: Blanch washed greens for 2-3 minutes, rinse in cold water, drain, and pack into air-tight containers, or just destem, chop, and freeze in bags.

LETTUCE: You will receive 1-2 small heads. See Week 1 newsletter for storage and usage information.

MELONS: You may choose from Little Baby Flower Watermelon (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), Sunshine Watermelon (8-10 lb. oval-rounded fruit; green-striped shell with bright yellow flesh, which is brittle, juicy, and very sweet), Gold Flower Watermelon (elongated, sausage-like fruit with sweet yellow and orange bicolor flesh and green skin; unusual variety from China), Crimson Sweet Watermelon (large, dark and light green-striped with sweet red flesh), or Sarah’s Choice Cantaloupe (sweet, thick, orange flesh with corky net on the skin; medium-sized, oval fruit). See Week 13 for storage and usage information.

SWEET ONIONS: You will receive Mars Red (purple-red skinned onion with sweet flavor) and Red Long of Tropea (specialty variety of tall, elongated, red bulbs traditionally grown in Mediterranean Italy and France.) See Week 8 for storage & usage information. To freeze: Chop up onions and freeze in freezer bags.

SWEET RED PEPPERS: You will receive Red Knight Bell (big, blocky, thick-walled, green-to-red pepper with sweet flesh) Carmen (tapered fruit ripens from green to deep carmine red; sweet taste for salads and roasting, when fully red-ripe), or Apple Pimento (cylindrical, lobed-end fruits with mild, juicy, sweet fruity flesh). See Week 12 for storage and usage information. To freeze: Clean, seed, chop or mince peppers. Place in freezer containers or bags to be used later in soups or casseroles.

HOT PEPPERS: You may choose from Jalapeño (small and conical pepper, ranging from green to red), Serrano (cylindrical fruit with excellent, very hot flavor; usually eaten fresh green not dried), or Shishito (sweet, mild, slender Japanese chiles about 2 to 4 inches with squarish end). See Week 10 for storage & usage information. To freeze: Clean and freeze whole. Place in freezer containers or bags to be used later in soups, sauces, or casseroles.

POTATOES (Red Dakota): red potato with white flesh that is good for baking, boiling, or frying. See Week 10 for storage & usage information. To freeze: Boil potatoes, cube, grate (can be raw), and julienne (can be raw) into French fries, then place on cookie trays, and transfer to freezer bags.

U-PICK FLOWERS (only available on the farm): A bouquet per household of up to 20 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.

U-PICK RASPBERRIES (only available on the farm): The fall raspberries are ready now, so 1 pint is available as part of your share this week, only if you are able to come out to the farm and pick it yourself. More pints are available for u-pick as well for $3/pint. See u-pick information below in the “Announcements”.

SWEET CORN (Montauk): small, fancy, bicolor kernels on 8” long ears with superior, sweet flavor. See Week 13 for storage and usage information. To freeze: Blanch cob of corn for 4-6 minutes. Cool quickly in ice water, then drain. Cut kernels off cob and pack into freezer containers or plastic bags.

TOMATOES: Very easy to freeze: Cut off bad spots, core big slicing or Roma tomatoes, and put in freezer bags whole or cut up in chunks. Cherry/Grape/Plum tomatoes just need to be washed and frozen whole in freezer bags. Add to soups or make sauces throughout the winter. *Tip: For those who don’t like skins, they come off easily (although the skin has many nutrients) when partially thawed, or dunked in warm/hot water. You may choose several tomatoes from many different varieties this week. See Week 11 newsletter for storage and usage information.

ANNOUNCEMENTS

1. PRESERVING COOKBOOKS FOR SALE: At this time of year, thoughts may turn to freezing, canning, and dehydrating in order to continue to eat local food from your own preserves. If you are interested in a cookbook, we still have some for $20. Please ask for copies at each distribution.

2. PLASTIC OR PAPER GROCERY BAGS NEEDED, if you would like to donate some to the farm or at markets. We are running very low.

3. VACATIONS or OUT OF TOWN: Please remember to contact us preferably a week in advance, but at least by Sunday to make changes in pick up days or locations. If you can not pick up your box for some reason this Labor Day weekend, please have the courtesy to make some kind of contact with us and let us know.

4. KID FARM DAY will be on Wed., Aug. 31, from 9 AM until noon. At this point, registration is full. More information will be coming by email before the end of the day.

5. HARVEST AT THE FARM: Please call ahead if you plan to u-pick or pick up on other days besides Farm Distribution Days (Wed. and Fri.), so we can make sure someone is around to help you. There are also some “already picked” options.
U-pick Broccoli Florets—$0.50/lb. Good time for freezing.
U-pick Raspberries—1 pint free with your share, and $3/pint for additional pints. *Easy to freeze on cookie sheets.
Already Picked Tomatoes–$30 for 25 lbs. (half bushel) Good time for canning, dehydrating, and freezing!
U-pick Fresh Flowers– You may pick 1 bouquet of up to 20 stems per household at no charge as part of your share.

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.

PRESERVING FOOD BY FREEZING

Preserving local foods in your home is a good way to continue eating locally during the cold, winter months and is somewhat inexpensive too. This is also a way to deal with some of the surplus food, which you may accumulate over the season. Please feel free to keep this on file for future reference.

This week’s column will feature information on how to freeze food. This is probably the most common and easiest form of home food preservation, if you’ve got the freezer space. Freezing maintains the vitamin content of food better than most other preserving methods. Also the original flavor and texture of the food, in general, is retained a bit better than other methods of preserving.

Here are some freezing tips that we have discovered. First of all, it is important to use rigid glass or plastic containers, plastic freezer bags, or heavy weight aluminum foil, plastic films, or waxed freezer paper. These containers keep moisture in and air out. When freezing foods that contain liquids, leave at least 1/2-inch of space at the top for expansion. When using bags, press the air out of the unused part before sealing. When freezing food, you should also consider the serving size you would like to pull out of the freezer to avoid chipping away at a big block of frozen food. One way to do this is to place your individual pieces of food on cookie sheets and freeze. Then take them off later and transfer them to plastic bags. This works really well with pesto drop cookies. Another method is to place your food in ice cube trays. Puréed basil in ice cube chunks can be added later to soups or casseroles. Other herbs, pesto, or chilies also can be put in ice cube trays and then transferred to freezer bags.

Most vegetables (except peppers, tomatoes, cooked pumpkin or squash, onions, and herbs) need to be blanched before freezing. Most cookbooks or home food preservation book can help you with cooking times. Blanching involves heating the vegetable briefly in boiling water, cooling immediately in cold or ice water, draining, then packing into freezer containers.

Freezing food can be easier, tastier, and a bit more nutritious, if you’ve got the space. Some CSA members have found that purchasing a small freezer has helped them to have less waste of unused food from the summer share, and they have also retained a tiny bit of summer memories even after the cold of winter has set into their homes.

RECIPES

ROASTED RED PEPPER SOUP (from Farmer John’s Cookbook: The Real Dirt on Vegetables by John Peterson & Angelic Organics) Serves 4 to 6.
3 Tbs. butter
1 medium onion, chopped (about 1/2 cup)
1 small potato, quartered
2 to 3 cloves garlic, minced (1 to 1 1/2 teaspoons)
1 bay leaf
1 Tbs. fresh oregano or parsley, or 1/2 Tbs. dried
1 small sauce tomato
4 large red peppers, roasted, skinned, chopped
2 tsp. paprika
1 tsp. salt
4 cups vegetable or chicken stock or water
1 Tbs. balsamic vinegar or more to taste
freshly ground black pepper
salt
freshly grated Parmesan cheese croutons (optional)

Melt the butter in a soup pot over medium-high heat. Add the onion, potato, garlic, bay leaf, and herbs; sauté until potato and onion begin to brown, 8 to 10 minutes. Add the tomato paste and cook for 1 minute. Add the roasted peppers, paprika, and 1 teaspoon salt; cook for 30 seconds. Pour in stock or water and scrape up any of the flavorful caramelized pieces stuck to the bottom of the pot. Bring the soup to a boil, then lower heat to a gentle simmer; cook, partially covered, for 30 minutes. Purée soup in a blender or food processor or run it through a food mill. Return it to the pot and heat until warmed through. Add the balsamic vinegar and a few grindings of fresh black pepper. Taste; add salt if desired. Garnish each serving with some Parmesan, a little fresh herb, and croutons if desired. *Good for freezing!

Tantre Farm CSA Newsletter
WEEK 12
Aug. 14-20, 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.

GREEN BEANS (Maxibel French Fillet): very slender green bean with firm texture and good taste. See Week 7 newsletter for storage & usage 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 7 for storage & usage information.

EGGPLANT: You will receive Nadia (purplish-black, glossy-like, bell-shaped fruit) or Orient Express (long, lavender fruit).
How to use: may be salted to remove bitterness from old fruit, but also makes it less watery and more absorbent, and can greatly enhance the taste and texture of your dish; can be baked, boiled, fried, grilled, or can be sliced into rounds for grilling or broiling, and cut into cubes for stews and stir-fries. Lots of recipes and basic cooking tips in the “A to Z cookbook”.
How to store: best fresh, but can be stored at room temperature or in refrigerator drawer for up to 1 week

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. Chives—mild, onion-flavored herb with long, slender, hollow leaves; often used as a garnish or chopped into any foods that call for onion.
2. 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.
3. 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.
4. Lemon Balm– fragrant lemon-minty leaves make an herbal tea; good addition to lettuce or fruit salads, ice cream, and lamb or fish marinades for the grill; aids in depression or nausea.
*Genovese Basil—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 newsletter for storage and usage information.

MUSHROOMS (SHIITAKE) (AA Sat. members only): flower-like cracking pattern on brown cap; edible mushroom native to East Asia; good in sandwiches and cooked—see below; many medicinal qualities too; grown on logs. *Ann Arbor Saturday CSA members did not receive mushrooms last week, so they will be the only ones to receive them this week. Unfortunately not enough for everyone else. See Week 11 for storage & usage information.

ONIONS (Red Long of Tropea): specialty variety of tall, elongated, red bulbs traditionally grown in Mediterranean Italy and France.
See Week 8 for storage & usage information.

PEPPERS: You will receive Sweet Red Bell (large blocky cells with fruity, sweet flavor) and you may choose Ancho/Poblano (known as “poblanos” when black- green, but becomes an “ancho” when brick-red and fully dry; popular in Southwestern recipes; heart-shaped fruit, which is mildly pungent with a sweet, medium-hot flavor)
How to use: eat raw for best nutrient retention; can be added to soups, stews, omelets, quiches, stir-fries, etc. Excellent roasted.
How to store: refrigerate unwashed in hydrator drawer for 1-2 weeks. To freeze: Clean, seed, and mince peppers. Place in freezer containers or bags to be used later in soups or casseroles.

HOT PEPPERS: You may choose from Jalapeño (small and conical pepper, ranging from green to red; hot chile pepper used commonly in Mexican or southwestern cooking), Serrano (cylindrical fruit with excellent, very hot flavor; usually eaten fresh green in sauces, condiments, or as a key ingredient in fiery Mexican dishes.), 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). See Week 10 for storage & usage information.

POTATOES (Red Norland): smooth, red skin and white flesh; great baked, boiled, or roasted. See Week 10 for storage & usage information.

U-PICK FLOWERS (only available on the farm): A bouquet per household of up to 15 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.

SUMMER SQUASH/ZUCCHINI (small amount): You will receive some variety of Soleil Yellow Zucchini or Yellow Slick Pik or Plato Green Zucchini. See Week 6 for storage & usage information.

SWEET POTATO LEAVES & STEMS: Leaves are variable in shape, size, and color but more or less heart-shaped and green with purple markings; commonly used in African and Asian cooking with a mild, but dense flavor, which stand up very well to cooking, maintaining their dark green color and a pleasantly easy texture; good source of vitamins A and C. *Please refer to this week’s feature article for more information on sweet potato leaves.
How to use: traditionally cooked just like spinach, with a little meat or fish and served over rice; also can be eaten raw in salads or steamed.
How to store: refrigerate in a plastic bag for a few days.

TOMATOES: You will receive Geronimo (newer variety but already one of the most widely used beefsteak varieties; fruits are very large, firm, nice color and good taste.) and you may choose from a variety of Heirloom tomatoes, such as Pruden’s Purple (early Brandywine type; vivid dark pink, heirloom tomato with smooth, crimson flesh; delicious flavor and large–1 lb.+ fruit), Rose Brandywine (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). We pick heirloom tomatoes slightly green to prevent splitting and damage, while transporting. Heirlooms are softer and more perishable when ripe. Best to store upside down at room temperature until completely ripe. See Week 11 newsletter for storage and usage information.

ANNOUNCEMENTS

1. TOMATO PRESERVING WORKSHOP at Tantre Farm: This workshop is scheduled for this Saturday, Aug. 20, 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. Please register with your Name, Phone Number, and E-mail Address. There will be a small $5 fee for materials. There is still room for a few more participants, so please register soon.

2. KID FARM HIKE: Come join us for a sensory exploration of Tantre Farm this Friday on Aug. 19 at 4 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 are interested that might be helpful to see approximately how many are planning on attending. CANCELLATION: August 26 is no longer an option.

3. BABY ANIMALS AT THE FARM: A bull calf was born to one of the cows, Gigi, on Saturday afternoon. We also received another batch of 50 baby chicks in the mail last Friday, so lots to see at the farm. Come see the babies!

4. KID FARM DAY will be on Wed., Aug. 31, from 9 AM until noon. At this point, registration is full, but if you are interested in being placed on a “Waiting List” in case of cancellations, please call or e-mail Tantre Farm with your child’s name, age, phone #, & email address. Anyone interested in helping out, please contact Deb.

5. U-PICK FLOWERS: You may pick 1 bouquet of up to 15 stems per household. Please call ahead if you plan to pick on other days besides Farm Distribution Days (Wed. and Fri.),

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.

SWEET POTATO LEAVES: NOT JUST ANOTHER GREEN

Sweet potatoes are not yams. They are a member of the morning glory family, a family with beautiful trailing vines that hug the ground. Sweet potatoes are one of only a few cultivated vegetable crops that originated in the Americas. They are said to be native to Central America and are one of the oldest vegetables known to man.

The sweet potato is one of the world’s most cultivated crops, and now is grown all over the world, but especially in Asia and the Pacific. China is the largest grower of sweet potatoes, providing about 80% of the world’s supply. The leaves are good forage for domestic animals and also are high in protein and calcium. Chinese herbalist lore says that the leaves can improve the respiratory and renal system function. According to a new research from the University of Arkansas, sweet potato leaves are chock-full of disease-fighting antioxidants as well. In total, they contain 15 different compounds that could help prevent heart disease, diabetes, infection and some types of cancer.

Although usually the roots are eaten, young leaves and the tips of vines can be harvested, washed, and boiled as a green vegetable or added to stir-fries. Separating the leaves from stems for some bunches of leaves can be a tedious chore, so some people may use scissors or stack the leaves in a pile and slice through all at once next to the stem with a knife. If the stem is not too woody, it can also be tossed into a stir fry, steamed along with the leaves, used in soups, and of course, eaten raw in salads or sandwiches. Sweet potato leaves are a staple green in third world countries, and many recipes can be found online.

We enjoy many varieties, textures, and flavors of greens in our share boxes each season. The sweet potato leaves are another variation of our rich, diverse consumption of greens. Hope you enjoy the simple nourishment and unique flavors of these sweet potato tops.

RECIPES

SWEET POTATO TOPS A LA KUWAGO (from www.happycow.net)
Dash of Asafetida (an Indian spice, which can be replaced with 2 cloves minced garlic or 3 Tbsp. minced leek)
1 Tbsp. of olive oil
1 tsp. of mustard seeds
4 potatoes, peeled and diced into ½ inch squares
4 large tomatoes, diced finely or 1 small can crushed tomatoes
3 cups of water, vegetable stock or rice washing
1 large bunch of sweet potato tops, hard stems removed & washed
dash of cumin powder
sea salt to taste

In a deep pot, heat the oil and add the mustard seeds. Fry them until they start to pop. Add the asafetida (or garlic). Add the cumin. Add the potatoes and stir fry them until the outer parts start to change color. Add and sauté the tomatoes until they become tender. Add the water and allow it to boil. Add your sea salt. Add the Sweet potato tops. Continue to boil, around 5 minutes, until the potatoes are tender enough, mixing them once or twice to ensure that all the ingredients are cooked evenly. Serve warm.

LEMON BALM VINAIGRETTE
1 Tbsp. red onion, minced
2 Tbsp. lemon balm, minced
1/2 tsp. lemon zest
6 Tbsp. fresh lemon juice
4 Tbsp. white wine vinegar
1 tsp. Dijon mustard
1 tsp. brown sugar or honey
8 Tbsp. vegetable oil

Mix first 7 ingredients together, and then slowly blend in the oil. Mix well before serving. This is delicious on salads, especially fish or chicken salads. You can also marinate chicken or fish piece in this mixture before cooking. After cooking, serve the vinaigrette as a sauce. Makes about 2/3 cup.

Tantre Farm CSA Newsletter
WEEK 10
July 31-Aug. 6, 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 (with no greens): round, smooth, deep red roots with sweet flavor.
How to use: roots good in soups, stews, roasted, boiled, steamed, excellent grated raw into salads or baked goods.
How to store: store unwashed in plastic bags in hydrator drawer of refrigerator for up to 2 weeks.

BABY CARROTS (Mokum): See Week 9 for more information.
How to use: Can be used raw as carrot sticks, grated in salads or juiced; steamed or sautéed, in stews, soups, casseroles, stir-fries
How to store: Remove greens from roots and refrigerate dry and unwashed roots in plastic bag for up to 2 weeks; greens may last up to a week refrigerated in plastic bag.

CUCUMBERS (small amount): See Week 7 for more information.
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.

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

FRESH HERBS: All shares will receive 2 Basil plants this week for your herb. 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. It’s a good time to start making Pesto!

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 (small amount): See Week 1 newsletter 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

ONIONS: You will receive 2 types of onions: Cipolline (a traditional Italian onion known for its flat, oval shape and delicately mild, sweet flavor; ranges in size from 1 to 3 inches; used for pickling and to season a wide variety of dishes and especially good grilled on a skewer) and Mars Red (purple-red skinned onion with sweet flavor).
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.

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 choose from Padron (heirloom pepper famous in Spain; 2 to 3 inch long red fruit, which are hot; serve sautéed in olive oil with a little sea salt, or chop into many other dishes) 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, stuffed for appetizers, used in jams, salsa, and pickles. See newsletter recipes.
How to store: For fresh peppers, store in refrigerator. For drying peppers, place string through the stems and hang in cool, dry, well-ventilated spot.

POTATOES (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 cured potatoes unwashed in cool, dark place in paper bag; 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.

U-PICK FLOWERS (only available on the farm): A bouquet per household of up to 15 stems will be part of your share from now until the first frost, 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.

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. TOMATO PRESERVING WORKSHOP at Tantre Farm: This workshop is scheduled for Saturday, Aug. 20, 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. Please register with your Name, Phone Number, and E-mail Address. There will be a small $5 fee for materials.

2. KID FARM HIKES: Come join us for a sensory exploration of Tantre Farm! We will take a hike around the farm with CSA member, Sheila Schueller, and explore its wetlands and forest to discover its many treasures. Smell herbs, taste greens and berries, pet a goat, listen for birds and frogs, and be a keen observer of pollinating bees and circling turkey vultures. This is something new we’re trying for the month of August for 2 different Fridays. August 19 will be aimed for younger kids from 3-5 years old. August 26 will focus on kids 6 years old and up. No RSVP necessary. Times will be announced later.

3. KID FARM DAY will be on Wed., Aug. 31, 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, pond exploration, and other activities about animals and plants. A snack 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.

4. U-PICK AT THE FARM: Please call ahead if you plan to pick on other days besides Farm Distribution Days (Wed. and Fri.), so we can make sure someone is around to help you.
Green Beans—$1/lb. for members. Good time for freezing.
Tongue of Fire Shelling Beans–$0.50/lb for members. These can be picked as a dried bean for shelling and storing or fresh.
Fresh Flowers– You may pick 1 bouquet of up to 15 stems per household for “free”. This means that if you are splitting a share, each household can pick a bouquet. If you are able to help us out with our seed costs, we would like to encourage anyone to donate $1 or more when possible. Extra bouquets will cost $4.

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.

REFLECTIONS ON THE FARM
By Richard and Deb

After 10 inches of rain in less than 24 hours, the toads and tree frogs have been chirping happily in the yard and pasture all night long. The bull frogs make their rubber band “gumping” chorus in celebration of all this water. The stagnant streams are now full—flowing and laughing over logs and stones. The weather has been extremely hot and dry for the last 6 weeks, and it seems that we have been overcompensated very quickly this past week.

Despite the rain, the heat, and the sun, our diligent farm crew has been weeding and harvesting many crops on many long, hot days. Swimming and cold treats have replenished many low energy days. A lot of energy though comes from the rain and the sun at this time of year making it very warm and very humid. With all this recently added moisture, it’s looking a little more promising for the mushroom crop and also various other fungi, which seem to contentedly make their home in our vegetable plants as well. The tomato plants stretch taller and taller seeming to jump right out of their trellis and head back down to the ground. Many of the fat green fruits are just starting to turn red from the heat. We will have plenty for the shares in the coming weeks. Several varieties of potatoes have also reached their climax. The vines are now turning yellow and dying back revealing multicolored root “treasures” buried in the warm, wet, sandy soil. The fruit trees are finally loaded with peaches and pears. The summer squash, melons, and sweet potatoes are carpeting the earth with their winding vines soaking up all the heat, moisture, and fertility. The vines have covered all the dirt with their green blanket of forgetfulness. The lettuce is starting to bolt more quickly now, because of the heat, so you will be receiving smaller and less lettuce over the next few weeks until our next generation is ready. The basil is full and loving the heat, so plenty of that. The onions are growing quite large and voluptuous. The sweet corn is finally filling out, and looks like we’ll have some sweet ears sometime later in August.

Everything has now returned to green as though we’ve had a second breath of spring. The barren, desolate earth is now moist, warm, and fertile with all the rain. We breathe a sigh of relief and welcome the ripeness of summer.

RECIPES

POTATO-CHEESE STUFFED PEPPERS (Mother Earth’s Hassle-Free Vegetable Cookbook) Serves 6.
6 green peppers
Boiling water
1½ tsp. salt
3 Tbs. finely chopped onion
1/4 tsp. minced garlic
3 c. diced cooked potatoes
1 c. diced Cheddar cheese
1/2 c. chopped celery
1/4 tsp. pepper
1/2 c. soft bread crumbs
3 Tbs. butter

Wash peppers and cut thin slice from stem end to remove seeds. Place peppers in saucepan with boiling water to cover and 1 tsp. salt. Cover, bring to boil, boil 5 minutes. Remove from water and invert to drain well. Cook onion and garlic in 2 tablespoons butter until tender. Add potatoes, cheese, celery, 1/2 tsp. salt, and pepper. Mix well and spoon into peppers. Mix breadcrumbs and 1 Tbs. butter. Sprinkle over tops of peppers. Place in casserole. Cover and bake at 350 degrees for 30 minutes. Uncover and bake 10 minutes longer to brown bread crumbs.

SAUTÉED SHISHITO/PADRONS PEPPERS
1 lb. shishito peppers or substitute with padróns, rinsed
2 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.

Tantre Farm CSA Newsletter
WEEK 8
July 17-23, 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: See Week 7 newsletter for more information.
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; 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: See Week 7 for more information.
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. *All shares will receive Basil, and you may choose ONE from the following 3 Herbs:
1. 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.
2. Italian Flat-leaf Parsley—flat, glossy, dark green leaves have a strong parsley/celery flavor for use dried or fresh. See other “Parsley” recipes in “A to Z” cookbook.
3. Black-stemmed Peppermint–superior fragrance and flavor; forest green leaves with deep purple veins and stems, purple flowers.
*Genovese Basil—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. See feature article in this newsletter and recipes in the “A to Z” Cookbook and Tantre Farm website.

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

ONIONS (Yellow Spanish): a sweet, mild flavored onion with a yellow skin.
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. See Week 7 for more information on new potatoes.
How to use: great baked, boiled, or roasted
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.

U-PICK RASPBERRIES (only available on the farm): Unfortunately we are not be able to pick raspberries in large quantities for members, since they are labor-intensive and over many years we have not found a way to satisfactorily store raspberries when picked too far in advance. Therefore, 1 pint is available as part of your share this week, only if you are able to come out to the farm and pick it yourself. More pints are available for u-pick as well for $3/pint. See u-pick information below in the “Announcements”.

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. U-PICK RASPBERRIES (Black, Red, Golden, & Purple): 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 additional pints at $3/pint. Our weeds/thistles have gotten ahead of us in some of the berry patches, so please be prepared to dress appropriately (or bring gloves and you can help weed a bit too!). You may bring your own containers, but we do have many donated plastic quarts and pints. Please call ahead, if you plan to pick on other days besides Farm Distribution Days (Wed. & Fri.), so we can make sure someone is around.

2. GRACIEM ORGANICS has peaches, apples, pears, nectarines and apricots available again this summer. They can be purchased through Lunasa (www.lunasa.us), the online local Ann Arbor farmers market. Browse by Category: “produce – fruits “ or Browse by Producer: “Graciem Organics”. Fruit will also be available sometimes at the Distribution Shed at Tantre Farm and may be ordered in larger quantities, just email “cmways@aol.com” with “Graciem Organics” in the Subject line. Graciem Organics is a one-acre fruit tree farm in Ann Arbor and is Certified Organic by Global Organic Alliance.

3. THANKS TO THOSE WHO CAME TO THE SUMMER WORK PARTY on Sunday, July 17. We had a few brave and hardy families show up to battle the heat, so we collected downed apples for the animals, cleaned several crates of garlic for the shares this week, stripped dried herbs, or just took a stroll or wagon ride around the farm. For those of you who would have liked to help, but couldn’t due to other commitments or the heat, please feel free to volunteer any other day of the week. Just give us a call ahead 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.

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. See recipes in the “A to Z” Cookbook and Tantre Farm website. Have fun and enjoy a plethora of basil over the coming weeks!

RECIPES

POTATO SALAD WITH GREEN BEANS (from www.cooks.com)
1 1/2 lbs. new 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 below. 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

BOWTIES WITH BASIL, CILANTRO, SPINACH AND GOAT CHEESE SAUCE (from www.epicurean.com) Serves 4.
1 pound bowtie pasta
1 cup lightly packed basil leaves
3/4 cup packed cilantro or mint leaves
1/2 cup steamed fresh spinach (or Swiss Chard), well drained
1/2 cup freshly grated Parmesan cheese
2 tablespoons butter, softened
2 cloves of garlic, minced
1 1/4 teaspoons sea salt
1/2 teaspoon freshly ground black pepper
6-8 ounces goat cheese

Bring a large pot of salted water to boil and cook the pasta to your liking. While the pasta is cooking, combine the basil, cilantro, spinach, Parmesan, butter, garlic, salt and pepper in a food processor and process until smooth. Add the goat cheese and pulse until well mixed with the other ingredients. When the pasta is cooked, drain, but reserve 1 or 2 tablespoons of the cooking water. Combine the hot pasta with the processed ingredients and the cooking water in a large bowl. Mix until the pasta is coated well. Serve and make sure you have salt and pepper on the table to season to taste.

ZUCCHINI CUCUMBER SOUP (Gourmet Magazine, Aug. 2006)
1 lb. zucchini or summer squash variety, chopped
3/4 lb. seedless cucumber (about 2 C.) or scoop seeds out
1/3 C. chopped sweet onion
1/4 C. white wine vinegar
1/4 C. water
1 tsp. chopped fresh hot green chile
1 1/8 tsp. salt
1 tsp. ground coriander
1/2 C. crème fraîche (4 oz.) or plain yogurt
Garnish with fresh cilantro, dill, or parsley, chopped

Purée zucchini, cucumber, onion, vinegar, water, chile, 1tsp. salt and 1/2 tsp. coriander in a blender until very smooth. Whisk remaining 1/8 tsp. salt & 1/2 tsp. coriander into crème fraîche or yogurt. Serve topped with dollops of crème fraîche or yogurt & cilantro or parsley.