We try to keep the printed newsletter to a 2-page maximum, which means that we won’t list all the share items’ descriptions every week, but refer you to previous newsletters for information on items that have already appeared in your shares. In our newsletter, we try to give you an accurate listing of the produce in your box; however, since the newsletter is published before the harvest, we may sometimes substitute some vegetables for others. **Also, if you’re having trouble identifying any unfamiliar produce, please look for “Veggie ID” with additional information on our website under CSA INFO or under RECIPES.

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

THIS WEEK’S SHARE

AMARANTH: known as “Callaloo” in the Caribbean; medium-green, oval to heart-shaped leaves; tastes like spinach and can be prepared like spinach. (Wed members will receive, but may not be enough for Fri/Sat members this week.)
-How to use: use in soups or as a cooked green like spinach
-How to store: refrigerate with a damp towel/bag for up to 1 week

CARROTS (Mokum): a very sweet, slender, “pencil carrot” with roots only this week. See Week 5 newsletter for usage and storage tips.

CUCUMBERS: You will receive LOTS of 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 5 newsletter for usage and storage tips and recipe at end.

FRESH HERBS: Everyone will receive a bunch of Prospera Italian Large Leaf Basil this week, an herb with a sweet aroma with notes of anise in its green leaves; traditionally used in pesto, and originally from India where it was traded in ancient times via the spice routes. This herb does not store well in a refrigerator, since it does not like cold temperatures. It will last longer when stored in a jar, vase, or glass of water on your counter or table top.

KALE : You will receive either Red Russian (the stems are purple, and leaves are deep gray-green, purple-veined, flat, non-curled, and tooth-edged) OR Red Curly (well ruffled green with red stems and also good as roasted Kale Chips); rich source of phytochemicals, which studies have shown can ward off various forms of cancer; highest protein content of all the cultivated vegetables. See Week 3 newsletter for usage and storage tips.

LETTUCE (Romaine): medium-sized heads with thick, dark green leaves with good flavor and crisp texture. See Week 1 newsletter for usage and storage tips.

SUMMER ONIONS (Ailsa Craig Exhibition): slightly larger bulbs than green onions, but besides the bulb, the green leaves are still edible for stock; a sweet, mild, yellow-skinned, heirloom onion that is well known by British gardeners who grow show-size onions. See Week 7 newsletter for usage and storage tips.

NEW POTATOES: You will receive Carola (yellow potato from Germany; smooth, creamy texture that is good for baking or frying) and 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.

WHITE HAKUREI TURNIPS (no greens): white salad turnips with round, smooth small white roots with sweet, fruity flavor and a crisp, tender texture. See Week 4 newsletter for usage and storage tips.

ZUCCHINI (Golden and/or Green): gourmet golden and/or green zucchini with uniform, cylindrical fruits. See Week 3 newsletter for usage and storage tips.

ANNOUNCEMENTS`

1. PLANT WALK ON TUESDAY, July 26, from 6-8 PM: We are hosting a leisurely plant walk at Tantre Farm with our local foraging expert, Rachel Mifsud from “Will Forage For Food”. Plant walks are excellent learning opportunities for those with beginning to intermediate foraging skills, and for anyone wishing to increase their knowledge of the local flora. Our discussion will include information about identification, methods of harvest, preparation, and use. We will explore the area and choose around 15 edible, medicinal, or otherwise useful plants and mushrooms to focus on. Unlimited class size, drop ins are welcome, and cost is $25 for non CSA members, and CSA members will register as usual, but receive a $5 refund if they attend the class. To register ahead of time or find more information, just go to her website at https://willforageforfood.square.site/

2. U-PICK RASPBERRIES AVAILABLE: The first flush of raspberries are starting at the HoneyBee U-Pick site (5700 Scio Church Rd., Ann Arbor), and will continue into August and September with different varieties. We are selling them for $6/pint when you pick and $4/half pint if we pick. Our patch will be open Friday, Saturday, and Sunday this week from 8 AM-7 PM. It will be closed Wednesday this week due to staffing shortages and the patch needs to rest. To keep informed go to https://www.tantrefarm.com/tantre-farm-raspberry-u-pick. This patch is a bit weedy, so wear pants and closed toed shoes, but the berries are fantastic! Hope to see you there!!

3. WEEDING VOLUNTEERS NEEDED: If you are interested in helping out–even if it’s just for 10 or 15 minutes before you pick up your box at the farm, come join us. Please contact us any day of the week or evenings until dark. Thank you!

4. STILL PLENTY OF BOXES AVAILABLE FOR OUR IMMUNE BOOSTER CSA THIS WEEK: Please feel free to sign up for our weekly, collaborative CSA share if you would like to supplement your box or give it as a gift. The menu is updated on our website every Monday – Wednesday http://www.tantrefarm.com/how-does-our-immune-booster-csa-work/. Still time to sign up this week for a share!

5. PICK UP TIMES & LOCATIONS REMINDER: Please use your Member Dashboard to schedule Vacations or Pick up Location Changes or let us know if you are having any problems with rescheduling.

*Ann Arbor Farmers’ Market (Wed.)—7 AM to 12 PM
*MOVE Fitness & Wellness Studio (Wed)—8 AM to 12 PM
*Farm (Wed.)—10 AM to 7 PM
*Washtenaw Food Hub (Wed.) –6 PM to 8 PM (Hub Farm Market open during this time!)
*Pure Pastures (Wed.)—9 AM to 11 AM
*Farm (Fri.)—2 PM to 7 PM
**Community High School CHANGED TO AA FARMERS MARKET (Sat.) —7 AM to 12 PM
*Washtenaw Food Hub (Sat.)—9 AM to 12 PM
*Chelsea Farmers’ Market (Sat.)—9 AM to 12 PM
*Argus-Packard (Sat)**Change in starting time to 10:30 AM to 3 PM
*RoosRoast-Rosewood (Sat)–9 AM to 11 AM
*HoneyBee U-pick (Sat)–8 AM to 12 PM

REAWAKENING TOTEMIC AWARENESS
by Adam Schoonover (Writer and long-time Tantre Farm Staff)

      Consider for a moment that all life has the capacity for awareness—being merely a difference in degree—and that all are driven by a will to life and have the means to defend this, and as such, no living thing offers itself willingly. Does this disrupt your view of the foods you’re partial to? The notion that we can, at once, revere and honor animals, as well as make room for them on our dinner plates is, for some, an absurdity. Yet, the mindful and gracious embracing of the sacrifice within our food is the very means of celebrating the life that feeds us, as living inevitably takes life, from within all kingdoms, directly and on the periphery, and the severity of this truth is not broken by choosing one dietary road over another. The fire that animates our individual lives is shared through eating, “mutual insparkedness”.  Life feasts and is feasted upon. There is no either-or, only this and that. Such paradoxes, the tension between apparent opposites, are woven into Life. It is that pushing and pulling that creates our reality. Our kind once held a deep awareness of this, allowing them to gracefully accept Life on its terms and acknowledge the simple, immutable law of nature that life is exchanged for life. Yet, their thoughtfulness and respect in light of this is evident in what these cultures left behind, and it’s clear that they ate with gratitude and accepted food as the gift and sacrament that it is, as well. The modern world comes up significantly short on this last count, approaching the life that feeds us as, at best, mere fuel for the tank, and at worst, a commodity and entitlement, which in turn has sparked the sentimentalist notion that one can eat without sacrifice of one or another life.

     “The knowledge that every animal, plant, [and] person … is indebted to the fruit of everything else is an adult knowledge. To get out of debt means you don’t want to be a part of life, and you don’t want to grow into an adult”, is the offered insight from Martín Prechtel in his book Long Life, Honey in the Heart. Only in a culture devolved to the point of frivolity and chronic amnesia, veiled from its own ancestral wisdom and split into rigid dualities could such black and white thinking that now exists arise, content in its childishness, as it were. It serves us well to remember that we all exist in the same sacred space, all of us sharing the general essence of Life, to abide in this “totemic awareness”, as our lives do depend on it. At the surface, we are a grand forest of singular trees reaching for the light in our own way, at our own pace, and though individual trees inevitably fall to the rhythms of time, in the deep unseen, we remain bound at the roots, where glimmers of the next new life are in infinite motion. When we learn to see from beyond our all too human eyes, we ultimately grasp that there are no true endings, only transitions, and in this beautiful, eternal ebb and evolution, even death is eclipsed, and what remains is “life and life only”.

RECIPES

TOFU AMARANTH SALAD (from https://www.101cookbooks.com/archives/tofu-amaranth-salad-recipe.html) Serves 4.
1/2 small clove garlic, peeled
1/4 teaspoon red chile flakes
1/4 teaspoon fine grain sea salt, plus more to taste
1 tablespoon sunflower oil
4 scallions, thinly sliced 
2/3 cup / 160ml coconut milk (full fat)
2 tablespoons fresh lemon juice, plus more to taste
1-2 heads of Romaine lettuces, cored and sliced into 1/2-inch ribbons
1 bunch of amaranth leaves, or spinach
12 ounces extra firm tofu, pat dry and cut into tiny cubes
1 small handful of basil leaves
1 small avocado, thinly sliced

     Start by making the dressing. In a mortar and pestle, smash the garlic and chile flakes into a paste along with the salt. Alternately, you can use a food processor. Add the oil and the scallions, and smash or chop a bit more. Transfer the mixture to a jar or bowl, and whisk in the coconut milk, then the lemon juice. Taste, and adjust with more salt or lemon juice if needed. You can store the dressing in a refrigerator for up to a week. Be sure your lettuce and amaranth is well washed and dried, then combine in a bowl along with the tofu and basil. Toss gently. You can either dress at this point or serve the dressing to the side. Add the dressing a bit at a time, until the lettuce is coated to your liking. Taste, and salt, if needed. Add the avocado last and give the salad once last gentle toss.

BREAD AND BUTTER PICKLES (from Mad Mares Cookbook)
2 qts medium cucumbers (about 3 lb)
4 small onions
1 green pepper
2 1/2 cups vinegar
2 1/2 cups sugar
1 1/2 tsp celery seed
1 1/2 Tbsp mustard seed
2 Tbsp salt
1 1/2 tsp turmeric

     Slice cucumbers, onions, and pepper. Heat vinegar, sugar, and spices except turmeric. Add vegetables to cooking solution. Don’t allow to boil. Add turmeric and stir. Stuff into jars. Keeps in fridge for 2 weeks.

In our newsletter, we try to give you an accurate listing of the produce in your box; however, since the newsletter is published before the harvest, we may sometimes substitute some vegetables for others. The information provided here is also published each week on our website. **Also, if you’re having trouble identifying any unfamiliar produce, please look for “Veggie ID” with additional information on our website under CSA INFO or under RECIPES.

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

THIS WEEK’S SHARE

ARUGULA or SPICY GREENS: You will receive either Arugula (known as “wild rocket” with more deeply lobed leaves and a more pungent flavor; an aromatic, bright salad green with a peppery mustard flavor) OR Spicy Greens (gourmet-quality, peppery greens for quick cooking or a salad; includes spicy greens like Kale, Tatsoi, Hon Tsai Tai, Green and Red Mustard).
-How to use: add to salads, soups, and sautéed vegetable dishes
-How to store: very perishable, so use up quickly; store in plastic bag with a paper towel in refrigerator for up to 5 days.

GREEN CABBAGE: You will receive either Savoy Cabbage (loose, full head of crinkled leaves varying from dark to pale green; mellow-flavored cabbage considered to be superior for cooking)(loose, full head of crinkled leaves varying from dark to pale green; mellow-flavored cabbage considered to be superior for cooking) OR Tiara (avg. 1–2 lb. round heads packed with mildly sweet leaves that are excellent for cooking or fresh use with delicious flavor)
-How to use: grated or chopped raw in salads; stir-fried; steamed for 5-7 minutes in wedges; boiled with a chopped onion for 5 minutes and then added to mashed potatoes; and put in soups.
-How to store: refrigerate in hydrator drawer without removing any outer leaves (a plastic bag will help retain moisture, but is not necessary) for 2 weeks to 2 months.

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

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.

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.

FAVA BEANS: (also called faba bean, horse bean, or broad bean)–the pod 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, and 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

FRESH HERBS: Everyone will receive a bunch of Prospera Italian Large Leaf Basil this week, an herb with a sweet aroma with notes of anise in its green leaves; traditionally used in pesto, and originally from India where it was traded in ancient times via the spice routes. This herb does not store well in a refrigerator, so it will last longer when stored in a jar, vase, or glass of water on your counter.

LEEKS: green leaves with white to pale green stems.
–Cooking tip: slit from top to bottom and wash thoroughly with root facing up to remove all of the dirt trapped between the leaf layers.
-How to use: white and lower part of greens can be cooked whole, chopped in slices and substituted for onions; delicious raw in salads or cooked in soups, quiches, casseroles, stews, stocks, or stir-fries.
-How to store: refrigerate unwashed for 2 weeks in plastic bag.

LETTUCE: Everyone will receive Romaine (medium-sized heads with thick, dark green leaves with good flavor and crisp texture) and you will also receive either New Red Fire (red leaf lettuce with uniform, heavy heads of well-colored, frilly leaves ) OR Cherokee (medium-sized heads with thick, crisp leaves that have dark red color with good flavor).
-How to use: raw in salads or (believe it or not!) use in soups.
-How to store: refrigerate in plastic bag for 3-5 days.

WHITE HAKUREI BABY TURNIPS: white salad turnips with round, smooth small roots with sweet, fruity flavor and a crisp, tender texture. Roots are a good source of Vitamin C, potassium, and calcium, and delicious raw!
-How to use: roots can be roasted, steamed, or sautéed, or sliced thinly and tossed with lemon juice and eaten raw.
-How to store: roots can last up to 1-2 weeks in refrigerator.

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

ANNOUNCEMENTS`

1. U-PICK RASPBERRIES JUST STARTING! After strawberries in June come summer raspberries in July and a trickle of our fall raspberries at the Honey Bee U-Pick site (5700 Scio Church Rd., Ann Arbor)! The berries are just starting, and will continue into August and September with different fall varieties. We are selling them for $6/pint when you pick and $4/half pint if we pick. Our patch will be open this week on Friday, Saturday, and Sunday from 8 AM-7 PM. All other days we will be closed to let the berries ripen and dry out. To keep informed go to https://www.tantrefarm.com/tantre-farm-raspberry-u-pick. This patch is a bit weedy, so wear pants and closed toed shoes, but the berries are fantastic! Hope to see you there!!

2. WEEDING VOLUNTEERS NEEDED: If you are interested in helping out–even if it’s just for 10 or 15 minutes before you pick up your box at the farm, come join us. Please contact us any day of the week or evenings until dark. Thank you!

3. STILL PLENTY OF BOXES AVAILABLE FOR OUR “BREAKFAST” IMMUNE BOOSTER CSA THIS WEEK: Please feel free to sign up for our weekly, collaborative CSA share if you would like to supplement your box or give it as a gift. The menu is updated on our website every Monday – Wednesday http://www.tantrefarm.com/how-does-our-immune-booster-csa-work/. Still time to sign up this week for a share!

4. PICK UP TIMES & LOCATIONS REMINDER: Please use your Member Dashboard to schedule Vacations or Pick up Location Changes or let us know if you are having any problems with rescheduling.
*Ann Arbor Farmers’ Market (Wed.)—7 AM to 12 PM
*MOVE Fitness & Wellness Studio (Wed)—8 AM to 12 PM
*Farm (Wed.)—10 AM to 7 PM
*Washtenaw Food Hub (Wed.) –6 PM to 8 PM (Hub Farm Market open during this time!)
*Pure Pastures (Wed.)—9 AM to 11 AM
*Farm (Fri.)—2 PM to 7 PM
**Community High School CHANGED TO AA FARMERS MARKET (Sat.) —7 AM to 12 PM
*Washtenaw Food Hub (Sat.)—9 AM to 12 PM
*Chelsea Farmers’ Market (Sat.)—9 AM to 12 PM
*Argus-Packard (Sat)**Change in starting time to 10:30 AM to 3 PM
*RoosRoast-Rosewood (Sat)–9 AM to 11 AM
*HoneyBee U-pick (Sat)–8 AM to 12 PM

REFLECTIONS ON THE FARM

by Richard & Deb

Each day we begin as the sun rises. Every morning over a bowl of oatmeal, fruit, eggs, coffee, etc., our hard-working, farm crew discusses our priorities and concerns. We assemble as a group of diverse personalities and discuss our previous day’s successes and shortcomings. It is a daily reckoning. After that we go our separate ways into smaller groups to harvest, weed, and plant, based on our updated morning tasks and according to what the weather allows, like worker bees in a honey hive, trusting in each other that we will all do our jobs interdependently and trusting that there will be more honey in the bee hive at the end of the day. And of course, every day our tasks are dependent a bit on the weather.

We hardly received much rain during these last two weeks. Many moments of each day seemed to hang warm and sultry. The crew sweated it out in the hot sun, lucky if they got hit by a spray from the irrigation sprinklers and barely escaping the daily mosquito raids during early June. The cool nights brought some dew, which helped the strawberries to hang red, sweet, and petite. Such delicious flavor this year! Indeed many became dehydrated on their stems due to the dry weather. On the other hand, It has been really fun for us to have people come to HoneyBee and watch the children’s faces smeared with red juiciness as they enjoy these sunny summer days.

Last night the rain swirled in with a big wind and thunder. The leaves quietly clattered and finally the drops splattered soaking the fields of beans, corn, watermelon, pasture grasses, quenching the parched soil and the thirsty plants. Today everything was green and bright, glowing in the summer sunshine, expanding and breathing in all of the carbon dioxide, amassing leaves and roots and stems, filling the soil with life and the air with oxygen. The dust which hung in the air for many days was gone. The peas and beans popped new flowers white and purple—better than any fireworks! The purple alfalfa and pink clover heads attract honey bees and bumble bees, celebrating their work of nectar and pollen collection, the wonderful symbiosis of a midsummer day dream. And the birds sung more abundantly welcoming us back to this new garden moisture with great growth and renewal. If only we are not too distracted, too fearful, too worried to notice. The dry of the summer is our refuge and the wet of the summer is also our refuge. Both are needed in the right balance to the growth of all plants and animals. To savor the beauty of each for its own.

 In the next few weeks, it looks like there will be some summer raspberries to u-pick, as well as cucumbers, carrots, summer squash, lettuce, kale of every color, bulb onions, and looking forward to the new potatoes and green beans with some arugula and basil to spice things up! I think we can rest in the garden bed of this summer knowing that there is great abundance from the earth and from our native biome that offers to give us a great peace of mind with the realization that we are a part of this beautiful earth and summer’s day. The flowering of the earth and the flowering of the human family. We need each other. We depend on each other to create a community to share the food and share the earth with all creatures and with the good soil, the air, and with clean water. We would really like to thank all the many hands that come together collectively for this common harvest.

RECIPES

SAVOY CABBAGE RECIPE
1 Savoy cabbage (or other kind of cabbage)
2 Tbsp butter
3-4 slices of very thinly sliced bacon, finely cut
Salt and pepper, to taste
Nutmeg, to taste

Cut cabbage into quarters, cut out stalk and cut into strips. Blanch for 3 minutes in generously salted water; put into ice water to stop cooking. After this step, cabbage can be frozen, put into fridge, etc. until dinner preparation starts. Finely chop the leeks, sauté in the butter, add the bacon and keep over medium heat. Add the cabbage. Salt, pepper and nutmeg to taste, cover, and let sauté for a couple more minutes. Serve with roast, potatoes, or pasta.

In our newsletter, we try to give you an accurate listing of the produce in your box; however, since the newsletter is published before the harvest, we may sometimes substitute some vegetables for others. The information provided here is also published each week on our website. **Also, if you’re having trouble identifying any unfamiliar produce, please look for “Veggie ID” with additional information on our website under CSA INFO or under RECIPES.

THIS WEEK’S SHARE

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

BABY RED ACE BEETS AND GREENS: round, smooth, deep red, small roots with sweet flavor and luscious medium-tall, red-veined green leaves. **Some folks don’t realize how nutritious and delicious the greens are and they are especially in top form right now, so we are harvesting them so you may get the most of them before the heat or the insects get them. We will have larger beets for you off and on throughout the summer. Right now it’s time to celebrate the greens! 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.

BROCCOLI & BUNCHING BROCCOLI: You will receive Green Magic (heads of deep emerald green, tiny buds that are clustered on top of stout, edible stems) and De Cicco (a traditional Italian heirloom variety producing small, avg. 3–4″ main heads projected well above the foliage followed by a large yield of side-shoot spears); high in vitamins A, C, calcium potassium, and iron; an anti-cancer vegetable.
-How to use: use raw, steamed, sautéed, stir-fried, in casseroles, soups, pizzas, etc.
-How to store: store loosely in plastic bag for up to a week.

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. Use this link for garlic scape recipes:  http://sfc.smallfarmcentral.com/dynamic_content/uploadfiles/3774/GARLIC%20SCAPES%207%20Great%20Ideas.doc).
-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: You will be receiving fresh herbs off and on throughout the summer, since harvesting them often means they need a few weeks to recover before we harvest again. Here are a couple of links to help you know more about how to use fresh herbs: https://www.urbancultivator.net/cooking-with-fresh-herbs/. The following is a good link to help you identify your herb with images and descriptions: http://theherbexchange.com/25-best-herbs-to-grow-in-your-kitchen-garden/.

*Chamomile— These small, daisy-like flowers are best known for making a soothing tea; also garnish and a flavorful addition to salads: flower heads can be used fresh or bundle dried upside down for a week or two, and then the flowers plucked and put into a jar for a restful, calming, sleepy time tea for the winter.

*Mojito Mint: this mint has a green stem with large green, crinkly leaves and has a much milder flavor with hints of citrus, which make it good in salads, desserts, smoothies, and even your water bottle; great for muddling in cocktails; aids in digestion.

*Sage: an herb from an evergreen shrub with long, narrow, grayish-green leaves; a musky aroma and warm and spicy taste; used in making sausages, breads, and teas; enhances meats, vegetables, salads, pickles, and cheese; has antioxidant properties and used also in smudging negative energy from spaces

*Oregano—This member of the mint family is similar to marjoram, but not as sweet and has a more pungent, spicy flavor and no mint aroma; good in soups and tomato-based dishes.

KALE (Lacinato): dark green, noncurled, blistered leaves, but heavily savoyed.
-How to use: for salads, soups, and light cooking.
-How to store: keep in plastic bag or damp towel in refrigerator for up to 1 week.

LETTUCE: You will receive Red Fire (red leaf lettuce with uniform, heavy heads of well-colored, frilly leaves) or Cherokee (medium-sized heads with thick, crisp dark red leaves with good flavor)
-How to use: raw in salads or (believe it or not!) use in soups.
-How to store: refrigerate in plastic bag for 3-5 days.

GREEN ONIONS (also called “Scallions or Bunching Onions”): You will receive these young shoots of white or red onions with long green stalks and milder tasting than large bulb onions; full of great fiber and antioxidants, high in potassium and source of vitamins C and B-6.
-How to use: the bulb, flowers, and green leaves are edible; can be cooked, grilled, roasted whole as a vegetable; chopped in salads, soups, and other dishes for flavor.
-How to store: refrigerate in damp towel/plastic bag for 5-7 days.

U-PICK STRAWBERRIES: red, conical fruit with tiny white flowers. We are currently short-staffed, so we can’t pick enough strawberries for all of you. We are still inviting you to come to our Honey Bee U-pick site (5700 Scio Church Rd.) at the corner of Zeeb and Scio Church Roads in Ann Arbor to pick your FREE quart as part of your share (and you can pick any quarts for someone else less able-bodied, if you like) through Sunday, June 26. If you have a physical disability such as an injury or the inability to bend or walk very well, please preorder your 1 quart to pick up for this week’s share at the Honey Bee U-pick, the Farm in Chelsea on Wed. or Friday distributions, the Wed. or Sat. Washtenaw Food Hub distributions, and possibly at the AA Farmers Market. Unfortunately we can’t deliver preorders to any other sites due to lack of refrigeration and logistics. Already picked orders are also very limited due to lack of pickers.  Extra quarts for U-pick are $5/qt, $40/flat or $4/lb and Already Picked are $6/qt or $48/flat (8 trays).
-How to use: excellent raw, juicing, jam, pie, sorbet, in desserts
-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.

WHITE HAKUREI BABY TURNIPS and GREENS: white salad turnips with round, smooth small roots with sweet, fruity flavor and a crisp, tender texture. Both roots (good source of Vitamin C, potassium, and calcium, and delicious raw!) and greens are edible and full of Vitamins A & C! This is the time of year to enjoy the greens!
-How to use: greens good in salads and soups and can be steamed or sautéed with leeks; roots can be roasted, steamed, or sautéed.
-How to store: remove greens from turnip root and store separately in plastic bag in refrigerator for up to 3 days; roots can last up to 1-2 weeks in refrigerator.

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

ANNOUNCEMENTS

1. FAMILY FARM HIKE on FRIDAY, June 24, from 4-5 PM: Come join us for a guided monthly exploratory walk around Tantre Farm with CSA member, Alisse Portnoy, who teaches at the University of Michigan, and her daughter, Jessica. Alisse and Jessica are in their thirteenth year of once-a-week, long visits to the farm. They look forward to sharing some of its treasures and treasure spots with you. We’ll use all our senses as we take an approx. 45-60 minute hike. Meet at the picnic tables behind the Main House.

2. 4th of July VACATIONS or OUT OF TOWN: Please let us know of changes in pick up days or locations if you will be out of town for the 4th of July weekend. Also keep in mind that Pick Up Rescheduling needs to be made within the same week (Sun.-Sat.). All changes can be made yourself on your Member Dashboard before Sunday at midnight for the following week, or you can email us with your request using specific dates and locations. Safe travels!!

3. WEEDING VOLUNTEERS NEEDED: We really are shorthanded with our crew right now, so we have many weeds to pull! If you are interested in helping out–even if it’s just for 10 or 15 minutes before you pick up your box at the farm, come join us. Please contact us any day of the week or evenings until dark. Thank you if you are able to help in any way!

4. STILL PLENTY OF BOXES AVAILABLE FOR OUR IMMUNE BOOSTER CSA THIS WEEK: Please feel free also to sign up for our weekly, collaborative CSA share if you would like to supplement your box or give it as a gift. The menu is updated on our website every Monday – Wednesday http://www.tantrefarm.com/how-does-our-immune-booster-csa-work/. Still time to sign up this week for a share!

5. PICK UP TIMES & LOCATIONS REMINDER: Please use your Member Dashboard to schedule Vacations or Pick up Location Changes or let us know if you are having any problems with rescheduling.

*Ann Arbor Farmers’ Market (Wed.)—7 AM to 12 PM
*MOVE Fitness & Wellness Studio (Wed)—8 AM to 12 PM
*Farm (Wed.)—10 AM to 7 PM
*Washtenaw Food Hub (Wed.) –6 PM to 8 PM (Hub Farm Market will NOT be open due to sickness)
*Pure Pastures (Wed.)—9 AM to 11 AM
*Farm (Fri.)—2 PM to 7 PM
**Community High School CHANGED TO AA FARMERS MARKET (Sat.) —7 AM to 12 PM
*Washtenaw Food Hub (Sat.)—9 AM to 12 PM
*Chelsea Farmers’ Market (Sat.)—9 AM to 12 PM
*Argus-Packard (Sat)**Change in starting time to 10:30 AM to 3 PM
*RoosRoast-Rosewood (Sat)–9 AM to 11 AM
*HoneyBee U-pick (Sat)–8 AM to 12 PM

REFLECTIONS ON THE FARM

by Richard & Deb

      The Solstice is a luxurious moment, being the longest day of the year. It feels like we have so many more delicious, daylight hours basking in the sunlight this day. After lunch I drove the tractor through the potatoes to finish the last hilling, burying weeds and raking the potato beetles off the stems. After a couple of hours in a cloud of dust, I rolled up to the back of the tractor shed and parked on the edge of the hill looking over the neighbor’s wheat field as a balmy breeze blew waves along the heavy headed wheat.

       The sun was warm on my face and head. It almost felt like my head was aglow with the warmth of the sun. No beer was needed to enjoy this moment! I sat and looked over the field, and as my eyes got heavy, I slumped on the tractor seat cushion listening to the birds flitting in and out along the hedgerow. When I opened my eyes, there was a Baltimore oriole jumping in and out of the wild grapevine. What he was after, I don’t know. Maybe the insects crawling along the green, baby blooming grapes, but I don’t know what they eat at this time of year.

        Occasionally the wren would make her noise heard near her nest and the robin would chirp celebrating this longest day of the year unto themselves wild and unaffected with no living memory of the sorrows of this world. It is good to see animals and plants in their rightful place at home. It is good to know that if we sit quietly on the edge of a hedgerow that many beautiful and ordinary lives will be revealed. Happy Solstice!

RECIPES

SAUTEED GARLIC SCAPES WITH BROCCOLI (from http://www.chatfieldcsa.org/recipe/sauteed-garlic-scapes-with-broccoli)
5-10 garlic scapes
1 head broccoli
Olive Oil
Salt and Pepper (just a sprinkle of each)
Fresh Parmesan cheese

Cut the scapes into 2 to 3 inch pieces so they almost look like green beans. Cut the broccoli up into small florets as you would do for a stir fry. Heat oil in a skillet and add broccoli and cut scapes. Add salt and pepper to taste and cook until the broccoli turns a bright green (about 3 minutes). Remove from heat and serve right away. Sprinkle with fresh Parmesan if you so desire.

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

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

 In our newsletter, we try to give you an accurate listing of the produce in your box; however, since the newsletter is published before the harvest, we may sometimes substitute some vegetables for others. The information provided here is also published each week on our website. **Also, if you’re having trouble identifying any unfamiliar produce, please look for “Veggie ID” with additional information on our website under CSA INFO or under RECIPES.

 If you are new to our CSA, you can find all past newsletters on our website under the NEWSLETTERS tab.

THIS WEEK’S SHARE

ARUGULA (Sylvetta): also known as “wild rocket” with more deeply lobed leaves and a more pungent flavor; an aromatic, bright salad green with a peppery mustard flavor
-How to use: great in salads, soups, and sautéed vegetable dishes
-How to store: very perishable, so use up quickly; store in plastic bag with a paper towel in refrigerator for up to 5 days.

ASPARAGUS: Also known as “sparrowgrass”, you will receive these green or purple spears; each contains vitamins A, B, and C, and iron.
-How to use: serve raw, chopped in salads, or with dips. You can also steam, roast, grill.
-How to store: wrap in damp cloth and plastic bag, then refrigerate. Alternatively, bundle spears with rubber band and place upright in container with an inch of water.

RED ACE BEETS from Second Spring Farm: These certified organic, storage beets come from Reid Johnston of Second Spring Farm (www.secondspringfarm.net) in Cedar, MI. These round, smooth, deep red roots have a sweet flavor and can be used raw or cooked.
-How to use: 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

NAPA CABBAGE: crinkly, thickly veined leaves, which are cream-colored with celadon green tips; unlike the strong-flavored waxy leaves on round cabbage heads, these are thin, crisp, and delicately mild; good source of vitamin A, folic acid, and potassium.
-How to use: use raw, saute, bake, or braised; common in stir-fries and main ingredient in traditional kimchi; also eaten raw as a wrap for pork or oysters; the outer, tougher leaves are used in soups.
-How to store: refrigerate, tightly wrapped, up to 5 days.

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 HERBS: You will be receiving fresh herbs off and on throughout the summer, since harvesting them often means they need a few weeks to recover before we harvest again. Here are a couple of links to help you know more about how to use fresh herbs: https://www.urbancultivator.net/cooking-with-fresh-herbs/. The following is a good link to help you identify your herb with images and descriptions: http://theherbexchange.com/25-best-herbs-to-grow-in-your-kitchen-garden/. In general, store herbs upright with cut stems in 1 or 2 inches of water and refrigerate for up to 1 week or wrap in slightly dampened cloth or plastic bag and store in refrigerator. You will be receiving one of the following in your box:
1. Lemon Balm: these fragrant lemon-minty leaves make a delicate herbal tea, served hot or cold; good addition to lettuce or fruit salads and ice cream; nicely paired with grilled fish or lamb and tossed with steamed vegetables; also aids in depression, tension, or nausea.
2. Sage: an herb from an evergreen shrub in the mint family with long, narrow, grayish-green leaves; a musky aroma and a warm and spicy taste; used in making herb butter, sausages, stews, breads, pickles and teas. It is used for digestive problems, heartburn, depression, memory loss; used also in smudging negative energy from spaces.
3. Oregano—This member of the mint family is similar to marjoram, but not as sweet and more pungent, spicy flavor and no mint aroma; good in soups and tomato-based dishes; medicinally good for bee stings and made into a tea for indigestion.

KOHLRABI: a delicious bulbous member of the cabbage family about the size of a golf ball to tennis ball size with greens attached; green skin and crisp, apple-white flesh tubers and leaves. Most people enjoy taking the skin off and eating them raw, like an apple with a taste and texture somewhere between cabbage and broccoli stems.
-How to use: good steamed and then mashed with potatoes, added to soups or stews, or delicious sliced and eaten raw with dip; greens are edible and can be prepared just like kale.
-How to store: store in refrigerator for up to a month.

LETTUCE (Skyphos): You will receive either Skyphos (a beautiful butterhead with large, dark red heads and nicely contrasting green centers. Excellent flavor and texture, and rich in calcium, iron, and vitamins A and C) or Tropicana (bright green, frilly, leaf lettuce forming wide rosettes that maintain a sweet flavor and crisp texture).
-How to use: raw in salads, sandwiches, or (believe it or not!) use in soups and smoothies.
-How to store: refrigerate in plastic bag for 3-5 days.

ONIONS (Patterson) from Second Spring Farm: medium-large, blocky bulbs with dark yellow skin and thin necks; excellent storage onion. Tantre’s onions didn’t store as long this year, so thanks to our former intern (2003)-turned-farmer, Reid Johnston, of Second Spring Farm (www.secondspringfarm.net), he is providing you with his certified organic onions from Cedar, MI. Some of the tops may be a little soft since stored for the past several winter months, so please remember that you can just cut off the bad parts and chop the rest of the whole onions, use what you like, and freeze it in Ziploc bags instead of throwing it away.
-How to use: can be grilled or roasted or chopped in soups, meat dishes, and other veggie dishes for flavor
-How to store: will store for six months or more, if kept in a cold, dark place, but remove any ones starting to go soft from the others.

RADISHES (Pink Beauty): mildly spicy, pink-colored round root
-How to use: raw, roasted, used in soups, sliced in salads, sandwiches, or stir-fries, grated in slaws; radish greens are delicious in soups or stir-fries and are an excellent source of vitamins.
-How to store: refrigerate in plastic bag/damp towel for 1-2 weeks.

SPINACH: crisp, dark green leaf; best eaten raw or with minimal cooking to obtain the beneficial chlorophyll, rich in vitamins, iron and a plethora of other nutrients and antioxidants.
-How to use: delicious flavor when juiced, toss in fresh salad, add to sandwiches, saute, steam, braise, or add to crepes, quiche, lasagna, and soups.
-How to store: refrigerate with a damp towel/bag for up to 1 week.

ANNOUNCEMENTS

1. MISSING NEWSLETTERS: If you or your partner are missing any newsletters, please let us know, since there seem to be some glitchy things happening with those who use comcast.net, sbcglobal.net, yahoo.com, att.net, mac.com, and a few other email providers. Please make sure that you check your SPAM/JUNK folders to see if you are receiving emails, since we can’t always tell on our end. Let us know if you would like any missing newsletters sent to you throughout the season, or if we should add any missing emails for partners. Missing newsletters are also always on our website and posted by the end of the week.

2. STRAWBERRIES ARE JUST STARTING! We are opening on June 11, Saturday morning at 8 AM until 7 PM for strawberry picking for $4/lb or $5/qt at HoneyBee U-pick on the corner of Zeeb Rd. and Scio Church Rd. in Ann Arbor. If you use GPS use 5700 Scio Church Rd. and you will see a newly constructed timberframe barn in the middle of the field. We will provide buckets for picking, but please bring your own containers to transfer strawberries into or we will provide bags or cardboard trays. We will also try to have “already picked” berries there for sale at that location for $6/qt along with picked berries at the farm next week. There will be NO u-pick strawberries at Tantre Farm once again. Please let us know if you have any questions.

3. FAMILY FARM HIKE on FRIDAY, June 24, from 4-5 PM: Come join us for a guided monthly exploratory walk around Tantre Farm with CSA member, Alisse Portnoy, who teaches at the University of Michigan, and her daughter, Jessica. Alisse and Jessica are in their thirteenth year of once-a-week, long visits to the farm. They look forward to sharing some of its treasures and treasure spots with you. We’ll use all our senses as we take an approx. 45-60 minute hike. Meet at the picnic tables behind the Main House.

4. IMMUNE BOOSTER CSA: This is a collaborative, weekly CSA with several local farms and food businesses that you can opt in or out of each week called the Immune Booster. If you are interested in supplementing your share with more veggies and other locally produced and sourced, value-added products, please go to our website to sign up every Monday – Wednesday night. Pick up is from 9 AM to 12 PM every Saturday at the Washtenaw Food Hub and the Chelsea Farmers Market during the summer: http://www.tantrefarm.com/how-does-our-immune-booster-csa-work/. Still time to sign up this week and STRAWBERRIES are in this share! Sign up until midnight tonight. This makes a great gift share!

5. PICK UP TIMES & LOCATIONS REMINDER: Please use your Member Dashboard to schedule Vacations or Pick up Location Changes. Please let us know if there are any problems with Rescheduling.
*Ann Arbor Farmers’ Market (Wed.)—7 AM to 12 PM (TANTRE STAFF there)
*MOVE Fitness & Wellness Studio (Wed)—8 AM to 12 PM (SARA there the whole time)
*Farm (Wed.)—10 AM to 7 PM (TANTRE STAFF there with some self check-in)
*Washtenaw Food Hub (Wed.) –6 PM to 8 PM (LIZZIE there the whole time and opening the Hub farm market during pick up time!)
*Pure Pastures (Wed.)—9 AM to 11 AM (JESSICA there the whole time)
*Farm (Fri.)—2 PM to 7 PM (TANTRE STAFF there with some self check-in)
**Community High School CHANGED TO AA FARMERS MARKET (Sat.) —7 AM to 12 PM (SHANNON there the whole time)
*Washtenaw Food Hub (Sat.)—9 AM to 12 PM (RYAN and Staff there the whole time)
*Chelsea Farmers’ Market (Sat.)—9 AM to 12 PM (DEB and staff there the whole time)
*Argus-Packard (Sat)**Change in starting time to 10:30 AM to 3 PM (ARGUS STAFF there the whole time)
*RoosRoast-Rosewood (Sat)–9 AM to 11 AM (LIZ is there the whole time)
*HoneyBee U-pick (Sat)–8 AM to 12 PM (Tantre Staff)

RECIPES

STEAMED KOHLRABI WITH LEMON BUTTER (from Farm-Fresh Recipes by Janet Majure) Serves 4
1 bulb kohlrabi
2 Tbsp butter
1 Tbsp lemon juice
1 or 2 green onions, minced
1-2 Tbsp minced fresh parsley
1-2 Tbsp minced lemon balm (optional)
Salt and pepper, to taste

Trim kohlrabi, but do not peel. Steam over simmering water, covered, for about 40 minutes or until tender. Cool slightly, then peel and chop. In saucepan, melt butter over medium heat; stir in lemon juice, garlic, and parsley. Cook 2 minutes. Add kohlrabi and lemon balm; toss to coat. Season with salt and pepper. Young kohlrabi greens can be cooked like kale or collard greens, so steamed sautéed or shredded into salads.

HERBAL LEMONADE (from Farmer John’s Cookbook by John Peterson) Serves 2-4
4 cups water
6 sprigs (about 5-inches long) fresh sage or lemon balm
3/4 cup sugar (or more, to taste)
1/2 cup freshly squeezed lemon juice (about 3 large lemons)

Bring the water to a boil in a medium pot, and then reduce the heat so that the water barely simmers. Add the sprigs; cover and steep for 45 minutes. Remove the pot from heat and remove the herb sprigs. (If necessary, strain the mixture to remove loose leaves.) Add the sugar; stir until dissolved. Set aside to cool. Put the lemon juice into a large plastic or glass container and add the cooled herbal syrup; stir until well combined. Taste the lemonade and sweeten it with additional sugar if desired. Refrigerate until cold. For an extra summery kick, garnish each serving with a sprig of fresh lemon balm.

SPINACH AND ASPARAGUS FRITTATA (from Capay Organic Farm CSA “Farm Fresh To You” website) Serves 4
Filling:
1 bunch spinach, washed and drained, with stems removed
1 lb asparagus, cut into 1-inch pieces
2 green onions, minced
Egg mixture:
8 eggs, beaten
3 Tbsp whipping cream or water
1/4 tsp salt
Pepper, to taste
2 Tbsp 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.

SAUTEED COLLARD GREENS WITH RAISINS (from https://www.marthastewart.com/318324/sauteed-collard-greens-with-raisins)
1/4 cup slivered almonds
1 tablespoon olive oil
1 bunch collard greens (stalks removed, leaves thinly sliced crosswise)
1/4 cup raisins
1 teaspoons white-wine vinegar

Preheat oven to 350 degrees. Spread almonds on a rimmed baking sheet, and toast until golden, about 8 minutes. Set aside. In a large skillet, heat oil over medium-high. Add collard greens and raisins; cook, tossing occasionally, until collards are tender, 6 to 8 minutes. Remove from heat, and stir in vinegar. Serve sprinkled with toasted almonds.

SHREDDED NAPA CABBAGE SALAD WITH RADISHES, GOLDEN RAISINS, AND DIJON DRESSING (from https://www.marthastewart.com/317154/shredded-napa-cabbage-salad-with-radishes)
1/4 cup white-wine vinegar
2 tablespoons Dijon mustard, preferably whole grain
2 tablespoons sugar
1/2 small head Napa cabbage (about 12 ounces), cored and shredded (6 cups)
4 or 5 radishes, thinly sliced and cut into matchsticks
1/2 cup golden raisins1 tablespoon thinly sliced fresh chives
Coarse salt and freshly ground pepper

Whisk together vinegar, mustard, and sugar. Toss together cabbage, radishes, golden raisins, and chives. Drizzle dressing over salad. Season with salt and pepper.

HAPPY THANKSGIVING, EVERYONE!

Welcome to the last hurrah!  It has been a pleasure to put this share together.  Many of the vegetables were planted in June and July and they have come to the fullness of the season.  The cycle of their lives have grown through the warm, rainy summer full of caterpillars, leaf hoppers, and flea beetles to finally arrive at this time of year where the weeks are punctuated at least 2 or 3 times with a good frost or freeze.  These freezes help to sweeten the roots and leaves from bitterness into sugar after fattening throughout the fall rains while the tangential lights cast long shadows.  Even midday the shadows grow long, and the close of the year is upon the land and the sky.  It feels so good to come to the end of such great abundance and to face the austerities of the frozen cold winter with a root cellar bulging full of this year’s bountiful tubers and root crops with enough to last until spring.  We are looking forward to a new beginning and to planting another year of annual vegetables and perennial berries and nut trees and to discover what it means to be truly native to our place.  Thank you for joining, encouraging, and supporting our aspirations to truly be part of the land and the multiplicity of biomes throughout the seasons.

The vegetables for this bountiful distribution have been compiled into 3 BOXES, so please make sure that you take 1 large (1 bushel) box, 1 medium (1 1/9-bushel) box, and 1 small (1/2 bushel) box or you will be missing parts of your share.  We will also may have 2 Brinery sauerkraut jars on the side at some sites, and others will have them in your box, so check for that. You may want to bring your own containers or bags, if you don’t want to haul these boxes home.  You can also return them at anytime to the Farm, the Washtenaw Food Hub, or the Ann Arbor Farmers Market throughout the rest of 2021.  Most of the following items can be stored for long-term (especially the root vegetables) or preserved very simply, so please note storage or simple cooking tips listed below, or on our website.  **Also, if you’re having trouble identifying any unfamiliar produce, please look for “Veggie ID” on our website under CSA INFO or RECIPES tabs.

Please feel free to give us a call or e-mail throughout the fall, winter, and spring, if you are interested in a refill of any of the following produce.  We are planning on being at the Ann Arbor Farmers’ Market on Wed., Nov. 24, for any last minute Thanksgiving purchases.  We will continue coming to the Ann Arbor Farmers Market on Wednesdays and Saturdays throughout December, as much as the weather allows us.  If you have “liked” us on Tantre Farm’s Facebook page or Instagram, you will know when we are coming, since we will try to keep you updated.  Also, throughout the fall and winter, we will continue delivering our produce into Ann Arbor to the People’s Food Coop, Argus Farm Stop on Liberty and Packard in Ann Arbor, and Agricole Farm Stop in Chelsea.

We also will continue offering our collaborative, weekly IMMUNE BOOSTER CSA (http://www.tantrefarm.com/how-does-our-immune-booster-csa-work) throughout all the seasons.  Registration for the Summer CSA of 2022 will open around the  beginning of January, so watch for that email and make sure that tantrefarm@hotmail.com and info@tantrefarm.com are on your SAFE LISTS, so you don’t miss any emails.  

Thank you for buying locally and seasonally.   We are proud to share this collaborative Thanksgiving offering with thanks to our friends’ additions from the Brinery, Goetz Family Farm,  and Second Spring Farm. We wish you a safe, healthy, and enjoyable Thanksgiving!

–Deb, Richard & the 2021 Tantre Farm Crew

WHAT’S PART OF YOUR SHARE?

INSIDE BOX #1 (Large- 1-bushel)

“Second Spring Farm’s” BEETS (Red Ace):  round, smooth, deep red roots with sweet flavor. Thanks to Reid (former 2003 Tantre intern and farmer) for providing this organic produce from “Second Spring Farm” in Traverse City,:  http://www.secondspringfarm.net/

-How to use: roots good in juices, 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.

BRUSSELS SPROUTS:  You will receive 2 stalks of tiny, green cabbage-like sprouts with mildly pungent, mustard-like flavor. These sprouts are very easy to break off and often store better while still on the stalk until ready for use.

-How to use:  Boil or steam for 5-10 minutes without overcooking, so they are still bright green; toss with olive oil, lemon juice, salt and pepper, or a pat of butter; excellent roasted or stir-fried.

-How to store:  Refrigerate for up to a week or more unwashed in a plastic bag in hydrator drawer.   

RAINBOW CARROTS:  You will receive these frost-sweetened carrots in a plastic bag:  Malbec (beautiful red color inside and out; best flavor and color when roasted; excellent source of vitamin A and antioxidant) and Purple Elite (rich purple skin contrasts nicely with a beautiful yellow core and striations).

-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:  refrigerate dry and unwashed roots in plastic bag for up to 2 weeks

CELERY: tall, crisp, glossy green stalks and leaves with a strong, celery flavor; contains vitamins A, C, B-complex, and E with some other minerals; also high in fiber and sodium.

-How to use: typically eaten raw and used in salads; ribs and leaves can be added to casseroles, soups, stews, and stir-fries.

-How to store: refrigerate in plastic bag for up to 2 weeks; can be frozen in slices on a cookie sheet and then packed into freezer bags; celery leaves can be dehydrated and added to soups or stews.  

DAIKON RADISHES: You will receive Watermelon Radish (an heirloom Chinese daikon variety; large, 2-4”, round radishes with unique dark magenta flesh and light green/white skin along with a sweet, delicious taste; very mild),  Alpine (the smooth, attractive roots are white with green shoulders; looks like an overgrown green carrot, but with a slightly mild radish taste; crunchy and sweet texture; good macrobiotic root that is good for the gut), and Red King (looks like an overgrown carrot with brilliant red skin and white inside; mild, crisp, and juicy; good, sweet, eating quality).

-How to use:  excellent julienned, sliced, used in a salad or tossed with your favorite vinaigrette; good eaten fresh, cooked, or pickled

-How to store: store dry and unwashed in plastic bag in refrigerator for up to 2 weeks; can last for 2-4 months if stored in cold, moist conditions like beets.

GARLIC (Persian Star):  thick white bulb wrappers streaked with purple and has a pleasant flavor with a mild spicy zing; it averages 8-12 cloves per bulb.

-How to use: Excellent minced raw in salad dressings, sauteed and added to stir-fries, meats, vegetables.; make garlic butter with 1/2 cup of softened butter mashed with four minced cloves of garlic

-How to store: store for several months in a cool, dark, dry, well-ventilated place in a basket or a paper bag; if cloves begin to get soft or moldy, break off bad part, chop, and pack into small jar filled with olive oil, then refrigerate (great gift idea) or freeze.  

“Second Spring Farm’s” ONIONS:  You will receive Red Zeppelin (medium to large, globe-shaped bulbs with deep red color and will store for six months or more under proper conditions) and Patterson (medium-large, blocky bulbs with dark yellow skin and thin necks; excellent storage onion). Thanks to Reid (former 2003 Tantre intern and farmer) for providing this organic produce from “Second Spring Farm” in Traverse City,:  http://www.secondspringfarm.net/

 -How to store:  can last for 3 to 6 months if kept in a cold, dark place in a basket or paper bag, but remove any ones starting to go soft from the others.  Just cut out the bad part, chop up the rest of the onion and freeze.

POTATOES: You will receive a bag of the following–
*Red Norland (smooth, red skin and white flesh; great baked, boiled, or roasted)
*Yukon Gold (yellowish brown skin with yellow dry flesh and pink eyes; long storage and good tasting; perfect baked, boiled, mashed or fried)
*Russian Banana Fingerling (an heirloom potato with small, banana-shaped tubers with yellow skin and light yellow flesh; used by chefs for its delicious flavor and smooth “waxy” texture that doesn’t fall apart when cooked; good baked, boiled, or in salads).

-How to store: keep in cool, dark place in paper bag; ideal temperature is 38-45 degrees with high humidity (80-90%).  A basement or very cool closet will work.  If too warm or stored with onions or apples, they will shrivel and sprout; light turns them green; don’t refrigerate, since the starches turn to sugars.

“Second Spring Farm’s” SWEET POTATOES: These are edible roots related to the morning-glory family that has dark red-orange skin with a vivid orange, moist, sweet flesh; high in vitamins A & C.   Thanks to Reid (former 2003 Tantre intern and farmer) for providing this organic produce from “Second Spring Farm” in Traverse City,:  http://www.secondspringfarm.net/

-How to use:  prepare like potatoes–baked, boiled, sauteed, fried; can be made into pies, waffles, pancakes, breads, and cookies.

-How to store:  store in a cool, dark place like winter squash.  Note: Do not store in plastic or in fridge, unless cooked.

INSIDE BOX #2 (Medium-  1-1/9 bushel)

GREEN CABBAGE (Kaitlin): large, late-season cabbage that produces a high-quality, high dry-matter white cabbage for sauerkraut. 

-How to use: excellent for making sauerkraut and for cooking or chopped raw into salads or coleslaw.

-How to store: refrigerate well into December and January

“Goetz Family Farm” PIE PUMPKINS (Connecticut Fields):   the traditional American pumpkin and an heirloom pumpkin of the New England settlers and Native Americans, several hundred years old; can be used for pies.  Thanks to Goetz Family Farm, which is a 3-generation family farm in Riga, MI. For more information about their farm: https://www.localharvest.org/goetz-family-farm-M56215.
-How to use: Excellent for pies, muffins, cookies, cakes, breads, etc.

-How to store: store whole pumpkins at room temperature up to a month or for 2 to 3 months in moderately cool conditions (45-60 degrees with 60-75% humidity).

WINTER SQUASH:  You will receive the following varieties:  

*Honey Bear Acorn (small, green ribbed squash with pale yellow flesh)
*Butternut (light, tan-colored skin; small seed cavities with thick, cylindrical necks; bright orange, moist, sweet flesh; longest storage potential of all squash)
*Spaghetti (3-5-pounds, golden yellow, oblong, smooth, medium size with “spaghetti” (stringy) flesh; bake like squash or boil and fork out the flesh, topping the “spaghetti” flesh with your favorite sauce; mildly sweet)
*Black Forest Kabocha (dark green, flat-round fruits; buttercup size with no button on end; orange flesh is medium-dry and sweet)
*Sunshine Kabocha (red-orange, flat-round fruit with dry, sweet, bright orange flesh; excellent for baking, mashing, and pies).

-How to use: bake, roast, boil or steam chunks, or until tender, mash cooked squash with butter; puree cooked squash for creamy soup, or add uncooked chunks to soups or stews; add small amounts to yeast breads, muffins, cookies, pies, oatmeal, etc.

-How to store:  Keep for several months (depending on the variety) at 45-60 degrees with 60-75% humidity; will also store at room temperature. 
**Here is a great link, which offers good advice for storing winter squash: https://bonnieplants.com/library/how-to-store-winter-squash/

INSIDE BOX #3 (Small- 1/2 bushel)

FRESH HERBS:  Please keep in mind that these herbs have been through some freezing temperatures and have bounced back, but may not be in supreme “summer” shape though the delicious oils and aromas are still in tact.  All will receive *Sage (an aromatic herb from an evergreen shrub in the mint family with long, narrow, grayish-green leaves; a musky aroma and a warm and spicy taste; perfect for Thanksgiving stews, breads, butters, and teas, roasted in vegetables) AND either *Curly Parsley (curly, dark green leaves, often used as a garnish, but can be used the same as flat-leaf parsley; high in vitamins A and C,  especially good in omelets, scrambled eggs, mashed potatoes, soups, pasta and vegetable dishes) OR *Rosemary (pine needle-like leaves used with potatoes, bread doughs, risottos, mixed vegetables, and meat dishes, as well as in sweet dishes such as lemonade, creams, custards, and syrups).

-How to store: Place in plastic bag and store in refrigerator up to a week or put herb bunch in jar with 2 inches of water.  

KALE:  You will receive a bunch each of Green and Red Curly (well-ruffled, curly green leaves on green stems and red leaves on green stems; this variety makes a good, roasted “kale chip” and kale salad).  These bitter greens are remarkably sweeter after several frosts!  

-How to use:  Boil or steam until color brightens (Colors will darken or fade if overcooked); great in omelets, quiches, lasagna, casseroles, soups, stews, salads, and smoothies.

-How to store:  Refrigerate unwashed in plastic bag for to 2 weeks.  

LETTUCE MIX (Wildfire): You will receive a beautiful bag of dark reds and vibrant greens including Green and Red Oakleaf, Green and Red Romaine, and Redleaf lettuces; your lettuce has been rinsed once, but needs washing.

-How to use: raw in salads or (believe it or not!) use in soups.

-How to store: refrigerate in plastic bag for 3-5 days.

SPICY GREENS MIX or RED MUSTARD: You will receive a bag of either *Spectrum Spicy Greens (an amazing, mildly spicy, leafy salad mix of greens and reds with a wide variety of leaf shapes and sizes with ingredients such as Yukina Savoy, Golden Frills, Ruby Streaks, Tokyo Bekana, and Red Komatsuna) OR *Scarlet Frills  Mustard (red, ruffled mustard greens which turn darker red with colder weather; intricately lobed, frilly leaves with mildly spicy, mustard flavor).  

-How to use: used for salads and sauteing–cooks up quickly.

-How to store: refrigerate in plastic bag for 2-4 days.

TATSOI: You will receive a bag of this Asian green with small, spoon-shaped, thick, dark-green leaves with tangy, sweet flavor.

-How to use: commonly eaten raw in salads, but can be cooked in stir-fries/soups. 

-How to store: refrigerate in plastic bag or wrap in a damp towel for up to a week.

ON THE SIDE (Some distribution sites may have these in a box for ease of distribution)

“The Brinery’s” SAUERKRAUT:   We are pleased to offer TWO jars of the Brinery’s Sauerkraut:
1st jar-  All will receive Galaxy Rose (featuring Tantre Watermelon Radish, an heirloom radish with deep pink flesh gives this kraut its rosy glow, gentle bite, and hint of sweetness )
2nd jar – you will receive EITHER Berbere Spiced Cucumber Pickles (Cucumbers, water, salt, chile, ginger, cardamom, fenugreek, nutmeg, pepper, allspice, adjwain, clove, cassia buds; not spicy, but deeply flavorful featuring an authentic berbere spice blend- a warm and complex seasoning widely used in Ethiopian cuisine) OR Dill Pickle Sauerkraut (green cabbage, cucumber, filtered water, sea salt, fresh dill, garlic ; we united the clean, fresh flavors of a classic dill pickle with the grounded kingdom of kraut; voted most likely to be eaten straight from the jar!). 

The Brinery is a local foods business, specializing in naturally fermented local vegetables and operated by long time Tantré farmer alum, David Klingenberger.  For more information, please visit www.thebrinery.com.

-How to use: use as a condiment with any dish, especially meat dishes, salads, roasted veggies, or sandwiches.  

-How to store: Must be REFRIGERATED up to 1 year or longer depending on how you like the flavor, since it will get stronger with more age. *NOTE: This sauerkraut jar has NOT been canned, so store in refrigerator.

***

Sauerkraut Background & Recipes:
https://www.makesauerkraut.com/sauerkraut-facts/
https://www.tasteofhome.com/collection/recipes-with-sauerkraut/

https://www.thekitchn.com/how-to-make-homemade-sauerkraut-in-a-mason-jar-193124

RECIPES–**Keep in mind a very easy way to find recipe ideas for almost any combination of share box ingredients is to type the items into your preferred “search bar”, and many recipe ideas will pop up. 

CARROT AND DAIKON SLAW (Makes 2 servings)

4 carrots, peeled and cut into 1/8 in. julienne (matchsticks)

1 six-inch daikon radish, peeled & cut into julienne 

1 tsp. toasted sesame oil

2 tsp. canola oil

1 tsp. unsalted rice vinegar

1 tsp. sea salt

Combine all ingredients in bowl, cover and let stand at least 1/2 hour.  Season to taste, and serve.  

MUSTARD GREENS WITH GINGER AND HOT PEPPER (from Mad Mares Cookbook)

2 Tbsp sesame oil

2 Tbsp olive oil

1 lb green or red mustard greens (spicy greens mix/arugula) washed, drained, and cut into strips

3 cloves garlic, minced 

1 Tbsp fresh hot pepper, finely minced

1 Tbsp fresh ginger, minced

2 Tbsp vinegar

1 Tbsp honey

Salt and pepper, to taste

In wok or large pan, combine oils over high heat, but do not allow to smoke.  Add greens and stir briskly for 1 minute or until color changes to bright green.  Add garlic, pepper, and ginger; stir and cook another 30 seconds.  Add vinegar and honey.  Remove from heat and combine well.  Add salt and pepper to taste.

TANTRÉ FARM SLAW (A simple, easy salad!) Serves 4.

2 medium beets, grated

3 large carrots (any color), grated

1 watermelon radish, grated

sesame or sunflower seeds, toasted

olive oil

lemon juice

salt and pepper to taste

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

FINGERLING POTATOES SAUTEED WITH SEA SALT AND FRESH SAGE (from www.grouprecipes.com)  Serves 6

1 1/2 lbs fingerling potatoes unpeeled

3 1/2 tsp coarse sea salt

2 Tbsp extra virgin olive oil

1/2 tsp freshly ground pepper

1 bunch fresh sage sprigs or leaves

Put potatoes in a saucepan and add water to cover by 2-inches.  Add 2 teaspoons of the sea salt and bring to a boil.  Reduce heat to medium then cover and cook 20 minutes then drain well.  Heat olive oil in a large skillet over medium high heat.  When oil is hot add potatoes and turn them in the oil.  Sprinkle with remaining sea salt, pepper and sage.  Continue to cook turning until skins are lightly golden and sage is crisp about 10 minutes.  Serve hot or at room temperature.

BROWNED BUTTER PASTA WITH TATSOI  (from www.backyardfarming.blogspot.com)  Serves 2 

Pasta of choice, preferably curved or with ridges

1/2 stick unsalted butter

Salt and pepper, to taste

1 bag of tatsoi, rinsed

1/2 cup chopped sage

Freshly grated Parmesan

Lemon wedges, optional 

Cook pasta to al dente in salted water.  When pasta almost done, melt butter in a skillet.  Swirl the butter in the pan as it foams.  (At this point, remove pasta from the heat and drain well in a colander.)  When butter begins to brown, toss in pasta and mix to coat with butter.  Salt and pepper to taste.  Add tatsoi and sage and cook until slightly wilted, about 1-2 minutes.  Serve immediately with grated Parmesan and lemon wedges on the side. 

MAPLE SAGE DRESSING 

2 large shallots (1 red onion)

6 cloves garlic

4 Tbsp chopped, fresh sage

1 oz lemon juice

3 oz red wine vinegar

3 oz maple syrup

1 sprig rosemary

Salt and pepper, to taste

Blend all ingredients together.  Drizzle in 2 cups of oil and about 3 ounces of water, as needed, to adjust consistency. Serve on spicy greens salad mix or lettuce mix or tatsoi salad.

ITALIAN PEASANT SOUP (from From Asparagus to Zucchini: A Guide to Cooking Farm-Fresh Seasonal Produce by MACSAC)  Makes 8 1/2 cups

1/4 cup white wine

1 cup finely chopped onions

1 cup finely diced celery

1 cup finely diced carrots

1 1/2 cup peeled and diced potatoes

1 1/2 cup peeled and diced parsnips

8 cups vegetable stock or water

1/2 tsp dried thyme or 1 tsp of fresh rosemary

2 tsp crushed garlic

1 Tbsp soy sauce

2 cups chopped kale

Combine wine, onions, celery, and carrots in large pot over medium heat, and cook, stirring occasionally, until vegetables are tender, about 25 minutes.  Stir in potatoes, parsnips, stock, thyme, garlic, and soy sauce.  Bring to simmer, cover and cook over low heat until potatoes are not quite tender, about 15 minutes.  Add greens and cook 10-15 minutes longer.   

ITALIAN POTATOES WITH ONION AND ROSEMARY (from www.gardenguides.com)  Makes 4 servings

2 1/4 lbs potatoes, scrubbed, and thinly sliced (about 4 cups)

1 large onion, peeled and thinly sliced (about 1 3/4 cup)

2 cloves garlic, chopped

1/3 cup dry white wine

2 Tbsp chopped fresh parsley

2 tsp chopped fresh rosemary

Salt and freshly ground black pepper, to taste

Cook the potatoes in a microwave oven at full power for 7-8 minutes, until fork-tender.  (You can also boil the potatoes for 30-35 minutes in 4 cups of water to which 2 teaspoons of salt have been added.)  Set the potatoes aside until cool enough to handle.  Preheat a large nonstick skillet over medium-low heat. In the hot skillet, combine the onion, garlic, and wine. Stir to combine thoroughly and cook for about 15 minutes, until the onion is very soft.  Add the potatoes, parsley, and rosemary.  Mix well and mash with the back of a wooden spoon to form a large pancake.  Season with salt and pepper to taste.  Raise the heat to medium and cook for about 15 minutes, until the potatoes are browned and somewhat crusty underneath.  Position a plate upside down over the pan, flip the pancake out onto the plate so that the cooked side is up, and then slide it back into the pan.  Cook for about 15 minutes more, until the second side is crusty.  Serve hot.

ROSEMARY-SPIKED CABBAGE (from https://www.bbcgoodfood.com/recipes/2435/rosemaryspiked-cabbage)

1 cabbage

4 Tbsp goose fat (or olive oil)

4 shallots (substitute onions)

1 rosemary sprig

2 whole garlic cloves

Quarter the cabbage, remove the core and shred the leaves. Blanch in a pan of boiling salted water for 3 mins, then hold under a cold tap to cool. Drain well. Heat the goose fat in a pan and sauté the shallots, rosemary sprig and garlic cloves for 5 mins, until golden. Discard the garlic and rosemary, toss in the cabbage, stir-frying until reheated. Season and serve.  Serve with the Brinery’s sauerkraut.

ETHIOPIAN CABBAGE DISH (from http://m.allrecipes.com/recipe/152937/ethiopian-cabbage-dish) Serves 5.

1/2 cup olive oil

4 carrots, thinly sliced

1 onion, thinly sliced

1 teaspoon sea salt

1/2 teaspoon ground black pepper

1/2 teaspoon ground cumin

1/4 teaspoon ground turmeric

1/2 head cabbage, shredded

5 potatoes, peeled and cut into 1-inch cubes

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

SPICY COCONUT PUMPKIN (from Farmer John’s Cookbook by John Peterson and Angelic Organics)  Serves 3-4

3 Tbsp butter 

1 Tbsp vegetable oil 

1 large onion, thinly sliced (about 2 cups) 

1 Tbsp minced fresh ginger 

2-3 tsp curry powder 

1 tsp finely chopped jalapeno or Serrano pepper 

1/2 tsp ground cloves 

1/4 tsp ground cardamom 

1 1/2 lbs pie pumpkin (about 1/2 medium or 1 small pie pumpkin), peeled, seeded, and cut into 1-inch pieces 

1 1/2 cups coconut milk

1 Tbsp raisins

1 tsp maple syrup or brown sugar

Salt and freshly ground black pepper, to taste

1 bunch kale

Heat the butter and oil in a heavy pan over medium heat.  Add the onion; saute until lightly browned, about 20 minutes.  Add the ginger; cook for 3 more minutes.  Stir in the curry powder, jalapeno, cloves, and cardamom; cook for 2 minutes, stirring constantly.  Add the pumpkin chunks, coconut milk, raisins, and maple syrup.  Cover; cook over low heat until the pumpkin is tender, about 30 minutes.  Uncover; if the sauce is thin, let the coconut milk boil away until the mixture thickens to your liking.  Season with salt and pepper to taste.  For a hearty meal, enjoy this over a bed of basmati rice accompanied by kale and chutney. 

STIR-FRIED DAIKON (from Farmer John’s Cookbook: The Real Dirt On Vegetables by John Peterson) Serves 4.

2 tablespoons peanut oil

1/4 cup sliced scallions or 1 small onion

3 medium daikon or watermelon radishes, thinly sliced (3 cups)

10–12 red radishes, thinly sliced

2 tablespoons water

2 tablespoons soy sauce

1 teaspoon sugar

1/4 teaspoon hot chili oil or more to taste (optional)

2 Tbsp finely chopped parsley

Heat the peanut oil in a wok over high heat. Add the scallions; stir-fry for 30 seconds. Add the daikon and red radishes; stir-fry for 1 minute. Add the water and continue stir-frying until all the water has all evaporated.  Add the soy sauce, sugar, and chili oil, mixing everything together vigorously and cooking for 30 seconds more. Immediately transfer to a serving platter.  Serve hot.  May garnish with finely chopped parsley.  This makes a great meal with teriyaki salmon and a bowl of rice!