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

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. See Week 1 newsletter for usage and storage tips.

GREEN BEANS (Jade): long, slender, deep green, filet bean. See Week 14 newsletter for usage and storage tips..

CARROTS: You will receive Romance (blunt-tipped, deep orange roots with impressive flavor for a summer-harvested carrot) OR Red Dragon (beautiful magenta-red, smooth, thin skin and broad, Chantenay-type shoulders with orange internal color and yellow core). See Week 5 newsletter for usage and storage tips.

SWEET CORN (Vision): exceptionally tender, super sweet, yellow ears; great for fresh eating and freezing. See Week 11 newsletter for usage and storage tips.

U-PICK FLOWERS (only available for picking on the farm): We welcome you to the farm to pick your flowers on any day of the week, but please contact us if it will be on other days besides Wednesdays and Fridays, so we can make sure to be around to show you where to go. This week you can pick up to 18 stems per household. You may want to bring a vase/jar to keep your flowers fresh going home, but we will have donated yogurt containers to fill with water as well. Your bouquet is part of your share, although it is always greatly appreciated when you make a donation to pay for seeds and labor. Extra bouquets cost $6/bunch for 15 to 20 stems.

GARLIC: a bulb of several papery white cloves; believed to help in fighting infections, cancer prevention, bolstering the immune system, and lowering blood pressure. See Week 7 newsletter for usage and storage tips.

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

LETTUCE (Tropicana): Large, bright green heads with thick crumpled leaves; excellent in salads and sandwiches. See Week 1 newsletter for usage and storage tips.

ONIONS: You will receive any of the following Ailsa Craig Exhibition (a huge, sweet, mild, yellow-skinned, heirloom onion that is well known by British gardeners who grow show-size onions), Red Long of Tropea (specialty variety of tall, elongated, red bulbs traditionally grown in Mediterranean Italy and France), OR Cipollini (a traditional Italian onion known for its flat, oval shape and delicately mild, sweet flavor; ranges in size from 1-3 inches; used for pickling and to season a wide variety of dishes and especially good grilled on a skewer). See Week 7 newsletter for usage and storage tips.

CHILI & SWEET PEPPERS: You will receive Poblano (a mild variety of chili pepper known as “poblanos” when dark green, but becomes an “ancho” when brick-red and fully dry; popular in Southwestern recipes; heart-shaped fruit, which is mildly pungent with a lightly sweet, medium-hot flavor) and Carmen (6-inch long, tapered fruit that ripens from green to a deep “carmine” red; sweet taste in salads and when roasted and fully red-ripe) and/or Red Knight Bell (big, blocky, thick-walled, green-to-red pepper with sweet flesh). See Week 12 newsletter for usage and storage tips.

POTATOES: You will receive Carola (yellow potato from Germany; smooth, creamy texture that is good for baking or frying) and/or Red Sangre (one of the prettiest of all red skinned varieties with medium-sized oblong tubers; creamy white flesh that is especially delicious boiled or baked) and/or Adirondack Blue (round to oblong, slightly flattened tubers have glistening blue skin enclosing deep blue flesh; moist, flavorful flesh is superb for mashing or salads; very high in antioxidants!). See Week 7 newsletter for usage and storage tips.

TOMATOES: You will receive any of the following– a mix of tomatoes of Green Zebra (ripe as a green fruit with a yellow blush and darker green stripes; delicious, tangy salad tomato; beautiful sliced into wedges for salads) and Verona (similar to Juliet, but with even tastier, somewhat plumper, deep red “cocktail plum” fruits; good in sauces and in salads), AND HEIRLOOMS –Cherokee Purple (heirloom, medium-large, flattened globe fruit with color as dusky pink and greenish blush), Brandywine (large, heirloom, beefsteak tomato with a deep pink skin and smooth red flesh), or Striped German (very large, meaty, 1-2 lb fruit with red-yellow stripes and dense, juicy, red-yellow streaked flesh; excellent sweet, complex flavors), AND Geronimo Slicers (a beefsteak slicer variety; fruits are very large, firm, nice red color and good taste). See Week 9 newsletter for usage and storage tips.

WINTER SQUASH (Spaghetti): 2-3 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.
-How to use: slice in half, scoop seeds out and bake with a little water in baking pan at 350 degrees for 40 minutes or until tender; good in soups or stews; add small amounts to yeast breads, muffins, cookies, pies, oatmeal, etc.
-How to store: keep dry at room temperature.

ANNOUNCEMENTS

1. “EXTENDED FALL CSA” SHARE REGISTRATION IS OPEN: We are offering an Extended Fall CSA Share for $150 for 4 weeks after the Summer Share is over. This will begin the week of October 2-8 and the last distribution will be the week of October 23-29. Our Fall Share will give you an opportunity to receive many varieties of fall produce from Tantre Farm. In order to receive all 4 shares, please register online anytime before Sept. 24 at https://tantrefarm.csaware.com/extended-fall-csa-2022-C24117. Please go to our website for more information.

2. ENDING SUMMER CSA DATES:  The end is drawing near for Summer CSA. This is just a reminder that our summer shares are ending in just a few weeks. That means Sept. 28 (Wed.), Sept. 30 (Fri.), and Oct. 1 (Sat.) are the last distribution days for our Summer Shares.

3. U-PICK BASIL AVAILABLE:  If you haven’t made PESTO yet or dried or frozen your basil leaves, then you are in luck! We will not be providing basil anymore this summer, since the storm last week knocked down some of our basil, so it’s time consuming for us to harvest for all of you, but If you are interested in clipping some of your own basil, it will be $3/lb. 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. The basil field location is posted on the map outside the Distribution Shed, and there is a scale in the shed.

4. HIRED HELP STILL NEEDED:   We are looking for additional help for the rest of the summer and into the fall. Some of our summer crew were students and they are heading back to school, so we are short-handed going into the fall. We are looking for part-time and full-time workers who are interested in getting their hands dirty and enjoy healthy, hearty, hard work. We provide home-cooked lunches every day with food from the farm. Room and board are available for full time work, and part time work is available as well for an hourly wage. Please email us or fill out an application from our website at https://www.tantrefarm.com/internships/.

5. WANTED: TOMATO PICKERS!! Is there anyone interested in helping us pick tomatoes any weekday morning for the next few weeks, but especially on Mon, Tues, Thurs, and Friday anytime from 7 – 11:30 AM? You may volunteer or we are able to pay $10/hr AND you can take home a few tomatoes.

6. ALREADY PICKED TOMATOES and CORN AVAILABLE FOR SALE:  We have many tomato varieties and sweet corn ready for preserving. Please email us your name, phone number, amount needed in lbs or ears, and pick up location ONLY at the Markets or the Farm with BULK TOMATOES or BULK CORN in your Subject Line a few days ahead of time.
-Already Picked Tomatoes ($1.50/lb) – $30/half bushel (20 lbs)
-Already Picked Sweet Corn – $5/half doz or $10/dozen

7. U-PICK RASPBERRY PATCH OPEN SATURDAY and SUNDAY:  We will be open this Saturday and Sunday from 8 AM-4 PM. U-pick is $6/pint and $4/half pint for Already Picked Raspberries. To keep informed go to https://www.tantrefarm.com/tantre-farm-raspberry-u-pick.

8. 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!

9. PICK UP TIMES & LOCATIONS REMINDER:
*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) 10:30 AM to 3 PM
*RoosRoast-Rosewood (Sat)–9 AM to 11 AM
*HoneyBee U-pick (Sat)–8 AM to 12 PM

RECIPES

SPAGHETTI SQUASH CASSEROLE (from Moosewood Cookbook) Serves 4-6
1 spaghetti squash, 8-inches long
2 Tbsp butter
1 cup chopped onion
2 medium cloves garlic, minced
1/2 lb fresh, sliced mushrooms
1/2 tsp dried oregano
1 tsp dried basil or 1 tablespoon fresh basil, minced
Salt and pepper, to taste
2 medium tomatoes, chopped
1 cup cottage or ricotta cheese
1 cup grated mozzarella cheese
1 cup fine bread crumbs
1/4 cup chopped fresh parsley
Parmesan cheese

 Preheat oven to 375 degrees. Halve the squash and scoop out seeds. Bake face-down on oiled sheet until it is easily pierced by a fork, about 30 minutes. Let stand until cool enough to touch, then scoop out pulp and place in large bowl. Meanwhile, heat butter and saute onions, garlic, and mushrooms with herbs, salt and pepper. When onions are soft, add tomatoes and continue to cook until most of the liquid evaporates. Stir this mixture into squash pulp with remaining ingredients except Parmesan. Spread into buttered 2-quart casserole. Top with Parmesan. Bake uncovered for 30-40 minutes.

SWEET PEPPER SAUCE (from The Victory Garden) Makes around 3 cups
1 1/2 lb sweet red peppers, roasted
2 Tbsp olive oil
1 cup chopped onions
1/4 cup chopped celery with leaves
1 tsp minced garlic
1 1/2 cups chopped tomatoes
1/2 tsp thyme
Salt and freshly ground pepper, to taste

 Peel the peppers, if desired. Cut into strips. Heat the oil and saute the onions and celery until wilted and golden. Add the garlic and cook 30 seconds, then stir in peppers, tomatoes, and thyme. Season with salt and pepper. Cover the pan and cook 5 minutes; uncover and simmer 15-30 minutes or until thickened. The cooking time depends upon the juiciness of the tomatoes. Puree smooth in the blender, food processor, or food mill. Serve with cooked vegetables, eggs, fish, or poultry.

 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

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. See Week 1 newsletter for usage and storage tips..

SWEET CORN (Vision): exceptionally tender, super sweet, yellow ears; great for fresh eating and freezing. See Week 11 newsletter for usage and storage tips.

U-PICK FLOWERS (only available for picking on the farm): Every summer we plant a variety of flowers for drying or fresh bouquets. We welcome you to the farm to pick your flowers on any day of the week, but please contact us if it will be on other days besides our usual CSA distribution days of Wednesdays and Fridays, when we are already here, so we can make sure to be around to show you where to go. This week you can pick up to 10 stems per household. You may want to bring a vase/jar to keep your flowers fresh going home, but we will have donated yogurt containers to fill with water as well. Your bouquet is part of your share, although it is always greatly appreciated when you make any donation to pay for seeds and labor. Extra bouquets cost $5/bunch.

GARLIC: a bulb of several papery white cloves; believed to help in fighting infections, cancer prevention, bolstering the immune system, lowering blood pressure, and at least some people believe that it can ward off vampires and insects.
*Cooking tips: to mellow garlic’s strong flavor opt for longer cooking; to enjoy its more pungent flavors and increased medicinal benefit, use it raw or with minimal cooking. See Week 7 newsletter for usage and storage tips.

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

ONIONS: You will receive any of the following Ailsa Craig Exhibition (a huge, sweet, mild, yellow-skinned, heirloom onion that is well known by British gardeners who grow show-size onions) OR Cipollini (a traditional Italian onion known for its flat, oval shape and delicately mild, sweet flavor; ranges in size from 1-3 inches; used for pickling and to season a wide variety of dishes and especially good grilled on a skewer). See Week 7 newsletter for usage and storage tips.

PEACHES or RED PEARS: You will receive Red Haven Peaches (an early rosy-orange skinned peach with firm, creamy yellow flesh; mature peaches will continue to ripen after they are picked; unfortunately many of them are very small, but we wanted you to at least have a taste of summer) OR Red Clapp’s Pears (one of the first fresh-eating pears on the market; very red fruit is sweet, fine-grained with very white flesh and excellent flavor).
-How to use: can be eaten raw, sliced in salads, hot cereals, yogurts, stuffings, sauces, or butters; can be prepared by juicing, baking, poaching or sautéing; coat slices with lemon juice to keep from darkening.
-How to store: ripening can occur either at room temperature or in the refrigerator; remove from refrigerator several days before eating; this variety of pear can store for 6 weeks in regular storage.

PEPPERS: You will receive Red Knight Bell (big, blocky, thick-walled, “green or changing to red” pepper) and/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) and/or Carmen (6-inch long, tapered fruit that ripens from green to a deep “carmine” red; sweet taste in salads and when roasted and fully red-ripe). See Week 12 newsletter for usage and storage tips.

POTATOES: You will receive Carola (yellow potato from Germany; smooth, creamy texture that is good for baking or frying) AND/OR Red Sangre (one of the prettiest of all red skinned varieties with medium-sized oblong tubers; creamy white flesh that is especially delicious boiled or baked) AND/OR  Adirondack Blue (round to oblong, slightly flattened tubers have glistening blue skin enclosing deep blue flesh; moist, flavorful flesh is superb for mashing or salads; very high in antioxidants!). See Week 7 newsletter for usage and storage tips.

TOMATOES: You will receive any of the following Clementine (tangerine-colored, oval-round fruits; appealing, sweet-tart flavor; exceptional when halved and roasted) OR Cherry Mix (may include a colorful variety of Sakura, Tomatoberry, Sungreen Cherry, Indigo Cherry), and HEIRLOOMS –Cherokee Purple (heirloom, medium-large, flattened globe fruit with color as dusky pink and greenish blush), Brandywine (large, heirloom, beefsteak tomato–often over 1 lb–with a deep pink skin and smooth red flesh) and SLICERS –Geronimo (a beefsteak slicer variety; fruits are very large, firm, nice red color and good taste).   See Week 9 newsletter for usage and storage tips.

ANNOUNCEMENTS

1. FAMILY FARM HIKE on FRIDAY, Aug. 26, from 4 – 5 or 6 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. She and her daughter, Jessica, are in their thirteenth year of once-a-week, long visits to the farm. They look forward to having you taste different tomatoes and other veggies and herbs, exploring the mysteries of the mushroom forest, and feeding the cows, chickens, and pigs. We’ll use all our senses as we take an approx. 45-60 minute hike. This is very kid friendly, since we will also be making corn husk dolls and roasting veggie snacks over an open fire  or in the earth oven. Please feel free to wear a mask if it makes you more comfortable, but not required. Meet at the picnic tables behind the Main House.

2. HIRED HELP STILL NEEDED: We are looking for additional help for the rest of the summer and into the fall. Some of our summer crew were students and they are heading back to school, so we are short-handed going into the fall. We are looking for part-time and full-time workers who are interested in getting their hands dirty and enjoy healthy, hearty, hard work. We provide home-cooked lunches every day with food from the farm. Room and board are available for full time work, and part time work is available as well for an hourly wage. Please email us or fill out an application from our website at https://www.tantrefarm.com/internships/.

3. WANTED: TOMATO PICKERS!! Is there anyone interested in helping us pick tomatoes any weekday morning for the next few weeks, but especially on Mon, Tues, Thurs, and Friday anytime from 7 – 11:30 AM? We will even feed you a homemade, farm-cooked lunch at 12 PM if you stay. We are currently short-handed and appreciate any extra help.

4. ALREADY PICKED TOMATOES AVAILABLE FOR SALE: We have some tomato varieties ripening for preserving, whether canning, dehydrating, or freezing, but today we have only VERONA picked for bulk orders at the Farm and the Ann Arbor Farmers Market. It is very easy to freeze all tomatoes: For slicers, just wash and cut out around the core and put in freezer bags whole. For cherry tomatoes, just wash and plop in freezer bags for excellent tomato soup or other dishes. Please email us your name, phone number, amount needed in lbs, and pick up location ONLY at the Markets, the Food Hub, or the Farm with BULK TOMATOES in your Subject Line. *Available on this Wednesday is “Verona” (small Roma tomatoes- excellent for dehydrating and canning for tomato sauce and extremely easy to freeze since just wash and put in freezer bags) – $30/half bushel box.

5. U-PICK RASPBERRY PATCH OPEN SATURDAY and SUNDAY: We will be open this Saturday and Sunday at this point from 8 AM-4 PM, since there are definitely some ripe raspberries finally coming in! U-pick is $6/pint and $4/half pint for Already Picked Raspberries. To keep informed go to https://www.tantrefarm.com/tantre-farm-raspberry-u-pick.

6. HOLLERFEST (https://www.hollerfest.com):  We are donating over 540 ears of corn, 50 pounds of tomatoes, and a few watermelon to this music festival that is run by our friends at Frog Holler Organic Farm in Brooklyn, MI.  The festival features live music from 60 local bands, delicious organic food, camping, workshops, and more.  You can attend for a day or the whole weekend.  This is a kid friendly event, and loads of fun with excellent food, so feel free to check it out!  

7. 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!

8. 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) 10:30 AM to 3 PM
*RoosRoast-Rosewood (Sat)–9 AM to 11 AM
*HoneyBee U-pick (Sat)–8 AM to 12 PM

CORN LOVERS OF ALL SIZES

We are sure you had been waiting impatiently as we have for our first bite of corn. This cold weather has kept this high summer crop slow growing, but it is finally ready. As we introduce you to your Tantre corn, we would be remiss if we forgot about our yearly introductions to two fellow corn lovers: the European corn borer (Ostrinia nubilalis) and the Corn Earworm (Heliothis zea), which you may have encountered already.

The European corn borer has been a resident of the U.S. since the early 1900s. The larvae are grayish-pink caterpillars with dark heads and spots on the top of each segment about 1 inch long. They chew on leaves and tassels of corn, but especially favor the tasty insides of stalks and ears. It is not partial to corn though, since it has been recorded on 200 different plants, including beans, celery, beets, and potatoes.

Despite the fact that we hear much about the corn borer, the earworm is probably the worst pest of corn. It is said that American farmers grow two million acres of corn a year just to feed it. The color of the larvae varies from white to green and even red. They have four pairs of prolegs, are spined, and 1-1/2 inches long. These voracious eaters enter corn ears at the tip and work their way to the kernels.

If you are “lucky” enough to encounter one of these guests in your ear of corn this week, don’t throw the ear away, just break off the offensive part and cook the rest. We are “pleased” to introduce you to these smaller relatives who share your taste for corn.

RECIPES

COLD CREAM OF TOMATO AND PEACH SOUP
1 onion, chopped
2 Tbsp butter
2 lbs tomatoes, chopped
1/2 lb peaches, chopped and peeled
1/2 cup cream (optional)
Tarragon for garnishing
 
       Cook onion in butter for 5 minutes. Add tomatoes and peaches. Simmer until the tomatoes break up. Add cream (optional, but good), puree and chill. Garnish with chopped tarragon.

TOAST OF SUMMER SANDWICH (from Learning to Eat Locally)
2 slices whole wheat bread, toasted
2 knifefuls chevre, feta, or mozzarella slices
1/2 tomato, thinly sliced
4 arugula leaves, thinly sliced
         Make a sandwich and enjoy!

POTATO ARUGULA SALAD (from Capay Organic Farm CSA “Farm Fresh to You” website) Serves 4-6
1 1/2 lbs red potatoes cut into 3/4-inch cubes
1/4 tsp pepper
3 Tbsp white wine vinegar or regular vinegar
1/4 cup extra-virgin olive oil
2 Tbsp of fresh minced tarragon or thyme
1 bunch arugula, rinsed and chopped or torn
2 cloves minced garlic
1 pt of cherry tomatoes, halved
1/2 tsp salt

      Bring large pot of salted water to boil. Add cubed potatoes and cook until tender, about 12-15 minutes. In a bowl, mix next 5 ingredients until salt dissolves. Whisk in oil until it thickens. Drain potatoes, return to pot. Toss with dressing, tomatoes, and arugula. Serve at room temperature.

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

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. See Week 1 newsletter for usage and storage tips.

YELLOW BEANS (Rocdor): long, slender, yellow bean; meaty, firm texture and no watery taste.
-How to use: raw in salads, steamed, sautéed, stir-fried, etc.
-How to store: refrigerate in plastic bag for up to 1 week.

GREEN CABBAGE: You will receive either Savoy (loose, full head of crinkled leaves varying from dark to pale green; mellow-flavored cabbage considered to be superior for cooking) OR Tendersweet (midsize, flat heads; tender leaves are very thin, sweet, and crisp–perfect for coleslaw or stir-fries). See Week 6 newsletter for usage and storage tips.

CARROTS (Hercules): sweet, orange, cone-shaped roots; good eating quality and stores well. See Week 5 newsletter for usage and storage tips.

SWEET CORN: corn is often referred to as maize and is an ancient staple food of the Americas; everything on the corn plant can be used: “husks” for Tamales, the “silk” for medicinal tea, the “kernels” for food, and the “stalks” for fodder; contains a significant amount of vitamin A, B-complex, phosphorous and potassium along with vegetable protein. * This corn is picked a bit young, so the kernels are small and tender, since this is the first picking.
–How to use: ears of corn can be steamed in 1-2 inches of water for 6-10 minutes, or drop ears into boiling water (enough to cover) for 4-7 minutes; ears of corn can also be roasted unhusked in the oven or outside grill for about 20 minutes.
-How to store: refrigerate with husks on, and use as soon as possible to retain sweetness and flavor.

CUCUMBERS: long, cylindrical, green-skinned fruit of the gourd family with mild, crisp flesh; the thin skin doesn’t need peeling, unless waxed for longer shelf life in stores. See Week 5 newsletter for usage and storage tips and recipe at end.

GARLIC: a bulb of several papery white cloves; believed to help in fighting infections, cancer prevention, bolstering the immune system, lowering blood pressure, and at least some people believe that it can ward off vampires and insects.
*Cooking tips: to mellow garlic’s strong flavor opt for longer cooking; to enjoy its more pungent flavors and increased medicinal benefit, use it raw or with minimal cooking. See Week 7 newsletter for usage and storage tips.

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.

LETTUCE (Tropicana): Large, bright green heads with thick crumpled leaves; excellent in salads and sandwiches. See Week 1 newsletter for usage and storage tips.

ONIONS (Red Long of Tropea): specialty variety of tall, elongated, red bulbs traditionally grown in Mediterranean Italy and France. 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 Sangre (one of the prettiest of all red skinned varieties with medium-sized oblong tubers; creamy white flesh that is especially delicious boiled or baked). See Week 7 newsletter for usage and storage tips.

TOMATOES: You will receive any of the following Sun Gold Cherry (exceptionally sweet, bright tangerine-orange cherry tomato; less acidic than the red cherry tomato, so slightly less bland in flavor; popular as a garnish, in salads, or as a cooked side dish that can be sauteed with herbs), Sakura (bright-red, shiny, medium-large cherry tomato with real sweet tomato flavor and firmness without being hard), and Cherry Mix (may include a colorful variety of Sakura, Tomatoberry, Sungreen, Indigo Cherry). See Week 9 newsletter for usage and storage tips.

WATERMELON: You will receive 2 of any of the following Mini Love (sweet and firm, oval-round fruits avg. 5–7 lb and distinctive, bright green rind with dark green stripes and dense, bright red flesh), OR New Orchid (sweet, bright orange flesh with sherbet-like taste and skin has dark green contrast stripes; oval round, medium large “icebox” size; similar to “Sunshine” in appearance, but larger), OR Sunshine Yellow (8-10 pounds oval-rounded fruit; green-striped shell with bright yellow flesh, which is brittle, juicy, and very sweet). See Week 10 newsletter for usage and storage tips.

ANNOUNCEMENTS`

1. ALLERGEN-FREE COOKING CLASS on AUG 17 from 4 PM—7 or 8 PM!  Join other allergy families for a “Top 9” food allergen and gluten-free meal featuring Tantre produce with guidance and expertise from CSA members, Jennifer Oldham and Lisa Norgren.  We’ll prepare everything on new cutting boards etc. and keep the meal free of dairy, egg, peanut, soy, wheat/gluten, tree nuts, shellfish, fish, sesame and any other allergens group members deal with (please let us know!).  Please keep in mind our farm kitchen is not a completely allergen-free environment, but we can prepare some dishes outside if needed. We’ll be in touch by email ahead of time to check all the ingredients and plans with participants.  Arrive at 4 PM to help prepare food and learn more about recipes followed by dinner at 6 PM.  There will be a $10 fee for adults and $5 for kids.  Please register with COOKING CLASS in the Subject Line and your NAME, PHONE NUMBER, and E-MAIL ADDRESS in the body of the email.  We have 15 spaces available, so let us know if you’re interested in joining us for a special night of cooking and eating together at Tantre Farm by Aug. 14.   

2. FAMILY FARM HIKE on FRIDAY, Aug. 26, 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. She and her daughter 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 and appropriate social distancing as we take an approx. 45-60 minute hike. Please feel free to wear a mask if it makes you more comfortable, but not required. Meet at the picnic tables behind the Main House. Stay tuned for fun KID ACTIVITIES included in this hike!

3. HIRED HELP NEEDED: We are looking for additional help for the rest of the summer and into the fall. Some of our summer crew were students and they are heading back to school, so we are short-handed going into the fall. We are looking for part-time and full-time workers who are interested in getting their hands dirty and enjoy healthy, hearty, hard work. We provide home-cooked lunches every day with food from the farm. Room and board are available for full time work, and part time work is available as well for an hourly wage. Please email us or fill out an application from our website at https://www.tantrefarm.com/internships/.

4. WANTED: TOMATO PICKERS!! Is there anyone interested in helping us pick tomatoes any weekday morning for the next few weeks, but especially on Mon, Tues, Thurs, and Friday anytime from 7 – 11:30 AM? We will even feed you a homemade, farm-cooked lunch at 12 PM if you stay. We are currently a little short-handed and appreciate any extra help.

5. U-PICK RASPBERRY PATCH OPEN EVERY SATURDAY: Our fall raspberry patch is ripening slowly at the Honey Bee U-Pick site (5700 Scio Church Rd., Ann Arbor). We will be open ONLY on Saturdays at this point from 8 AM-12 PM, since there are some raspberries! U-pick is $6/pint and $4/half pint for Already Picked Raspberries.  To keep informed go to https://www.tantrefarm.com/tantre-farm-raspberry-u-pick. We will keep you informed as the fall raspberries continue ripening!

6. 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/. 

7. 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) 10:30 AM to 3 PM
*RoosRoast-Rosewood (Sat)–9 AM to 11 AM 
*HoneyBee U-pick (Sat)–8 AM to 12 PM

RECIPES

BASIL GRAIN SALAD (from Lorna Sass’ Complete Vegetarian Kitchen) Serves 4-6
3 cup cooked grains
1 lb small zucchini, halved and cut into 1/4-inch slices
2 cup cooked corn kernels
3/4 cup tightly packed minced fresh basil
1/4 cup thinly sliced scallion greens (maybe substitute a red onion)
1/4 cup olive oil
3 Tbsp freshly squeezed lemon juice or balsamic vinegar, approximately
1 tsp Dijon mustard
1/2 tsp sea salt, or to taste

 Place the cooked grains in a large serving bowl. Add zucchini, corn, basil, and scallion greens and toss. In a food processor or jar, prepare the dressing by combining the remaining ingredients. Pour the dressing over the grain mixture and toss well. Taste and add more lemon juice and salt, if needed.

Variation: Substitute fresh dill or coriander for the basil.

ARUGULA AND GREEN BEAN SALAD (from Bon Appetit, August 2001)
1 large shallot (or 1 red onion), chopped
1/4 cup walnut oil or olive oil
1 Tbsp Champagne vinegar or white wine vinegar
1 lb slender green beans (or yellow beans), trimmed
4 oz arugula (about 8 cups)
3 hard-boiled eggs, peeled, coarsely chopped

Whisk first 3 ingredients in small bowl. Season dressing with salt and pepper. Cook green beans in large pot of boiling salted water until crisp-tender, about 6 minutes. Drain. Refresh under cold running water. Drain well. Transfer to large bowl. Add arugula and half of eggs. Drizzle with dressing; toss to coat. Top with remaining eggs.

GRILLED CORN ON THE COB (from Good-for-You Garlic Cookbook)
4 ears of corn
2 tsp butter
1 tsp dried marjoram (or 1 Tbsp fresh basil, minced)
3/4 tsp cayenne pepper
2 garlic cloves, chopped
1/2 tsp salt
Dash of paprika

 Remove silk from corn, keeping husks intact. Soak corn in water for 20 minutes. Peel back husks to rub each ear of corn with 1/2 teaspoon butter. Then sprinkle with marjoram, cayenne, garlic, salt, and paprika. Pull husks up to cover corn and
grill for 10-15 minutes, turning often.

GREEN BEAN AND ROASTED TOMATO SALAD (from Capay Organic Farm CSA “Farm Fresh To You” website) Serves 2
4 tomatoes, each cut lengthwise into 4 slices
1/4 tsp (heaping) Dijon mustard
1/4 lb green beans (or yellow beans), trimmed
1 Tbsp olive oil
2 Tbsp fresh orange juice
1 tsp minced shallot or garlic
1/4 tsp fresh lemon juice
1 cup mixed salad greens (arugula, lettuce, etc.)
1/4 tsp freshly grated orange zest
Salt and pepper, to taste

Preheat oven to 450 degrees and lightly grease a baking sheet. Arrange tomatoes in one layer on baking sheet and season with salt and pepper. Roast tomatoes in middle of oven 15 minutes, or until edges are browned, and cool. While tomatoes are roasting cook beans in salted boiling water 3 minutes, or until crisp-tender. In a colander drain beans and rinse under cold water until cool. Drain beans and pat dry. In a bowl whisk together juices, zest, mustard, oil, shallot, and salt and pepper to taste. Arrange tomatoes, overlapping them, on 2 plates and mound mixed salad greens and beans on top. Drizzle salads with vinaigrette.

ARROZ CON MAIZ, JAMON, Y COL (RICE WITH CORN, HAM, AND CABBAGE) (from Memories of a Cuban Kitchen by Mary Urrutia Randelman) Serves 8
1/4 lb slab bacon, rind removed and cut into 1/4-inch dice
1/4 cup pure Spanish olive oil (Italian is also ok)
1/4 lb ham steak, cut into 1/2-inch dice
1 medium size onion, finely chopped
1 small green bell pepper, seeded and finely chopped
2 cloves garlic, finely chopped
1 cup drained and chopped canned whole tomatoes (or 2 pints cherry tomatoes) 
1/2 cup dry sherry
1/4 cup finely chopped drained pimientos
2 tsp salt
1/4 tsp freshly ground black pepper
1/4 tsp powdered saffron or 3-4 saffron threads crushed
2 cups raw long rain white rice
3 cups water
1 1/2 cups fresh corn kernels
1 1/2 cups coarsely chopped green cabbage

 In a large saucepan over medium-high heat, cook the bacon, stirring, until some of the fat is rendered, 2-3 minutes, then add the oil and ham and cook 2-3 minutes, stirring. Reduce the heat to low, add the onion, bell pepper, and garlic, and cook, stirring, until the onion is tender, 6-8 minutes. Add the tomatoes, sherry, and pimientos and cook, stirring, 10 minutes. Raise the heat to high, add the remaining ingredients except the corn and cabbage, and cook, uncovered until all the liquid has been absorbed and small craters appear over the top of the rice, 15-20 minutes. Add the corn and cabbage, mix well, cover, and simmer over low heat, stirring several times with a fork to prevent sticking, until the rice is dry and fluffy, 10-15 minutes. Serve hot.

*Note: Step 1 (el sofrito) can be done up to 1 day ahead of time. Step 2 must be done just before eating as rice is best when it is served hot and fresh. If prepared without meat, then this dish can be served with a fried egg on top (Cuban style).

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

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. See Week 1 newsletter for usage and storage tips.

GREEN CABBAGE: a sweet green cabbage; considered a beneficial digestive aid and intestinal cleanser; cabbage has a good amount of vitamins A and C, calcium, potassium, and magnesium. See Week 6 newsletter for usage and storage tips.

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

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 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 (Lacinato): dark green, noncurled, blistered leaves, but heavily savoyed. highest protein content of all the cultivated vegetables. See Week 3 newsletter for usage and storage tips.

LEEKS: green leaves with white to pale green stems.
Cooking tip: slit from top to bottom and wash thoroughly with root facing up to remove all of the dirt trapped between the leaf layers. See Week 5 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 Sangre (one of the prettiest of all red skinned varieties with medium-sized oblong tubers; creamy white flesh that is especially delicious boiled or baked). See Week 7 newsletter for usage and storage tips.

TOMATOES: You will receive either Sun Gold Cherry (exceptionally sweet, bright tangerine-orange cherry tomato; less acidic than the red cherry tomato, so slightly less bland in flavor; popular as a garnish, in salads, or as a cooked side dish that can be sauteed with herbs) OR Tomatoberry (unique strawberry-shaped, deep red colored fruits with firm, meaty texture and excellent sweet flavor)
-How to use: saute, bake, broil, or grill; eat raw in salads or add to soups, stews, or sauces.
-How to store: keep at room temperature for up to 1 week.

ANNOUNCEMENTS`

1. U-PICK RASPBERRY PATCH RESTING THIS WEEK: Our July raspberries are still trickling in, so we are going to let our patch rest and ripen this week as the fall canes are still fully ripening more toward the middle of August and into September! To keep informed go to https://www.tantrefarm.com/tantre-farm-raspberry-u-pick.

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 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

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.

Fresh basil was also worn throughout the day to help protect, inspire, and elevate the self-esteem of the person who wore it. It protects against contagious diseases and negative influences and is burned as incense and as a disinfectant. 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. Have fun and enjoy a plethora of basil over the coming weeks !

RECIPES

KALE PESTO (from Mad Mares Cookbook)
1 bunch raw kale, chopped and stemmed
2 cloves garlic
1/4 cup oil
2-3 good sized Tbsp dark miso
1 cup of fresh basil (optional)

Put half of all ingredients in a blender or food processor to mix well. When blended, add the other half of your ingredients until you have a thick paste. Add more oil (or even water), if it is too thick to move the blade). Let sit for 1 hour or more so flavors can blend. Serve over pasta or as a dip with veggies. Nutritious and delicious!

BASIL PESTO VEGAN (from What Do You Do With This Stuff?)
This is delicious!
2 cup basil leaves
2 cup tomatoes, chopped
2 garlic cloves, pressed
2 Tbsp toasted pine nuts
1 tsp salt
        Combine all ingredients in a blender or food processor and puree until smooth.

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 tsp sea salt
1/2 tsp ground black pepper
1/2 tsp ground cumin
1/4 tsp ground turmeric
1/2 head cabbage, shredded
5 potatoes, 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 15-20 minutes. Add the potatoes; cover. Reduce heat to medium-low and cook until potatoes are soft, 20-30 minutes.

THAI-STYLE POTATO-LEEK SOUP WITH CARROTS
1 qt potatoes, boiled then mashed (reserve 2 qts potato-water for soup stock)
2 leeks, washed and sliced in 1/4-inch diagonal rounds
2-3 carrots, washed and sliced small
1/2 cup ground/chopped peanuts (optional)
Salt and pepper, to taste
Tamari, to taste
1/2 cup liquid sweetener: honey, barley malt, brown rice syrup, molasses if you’re really hard-core
2 cans coconut milk
Dash cayenne and/or 1-2 fresh hot peppers, seeded and minced
1/4 cup sesame oil
Fresh basil or cilantro (optional)

In bottom of big soup pot, heat oil. Saute carrots until soft, add leeks, peanuts, and fresh peppers, saute briefly. Add coconut milk first, then mashed potatoes, sweetener, seasonings, stir until well blended. Gradually stir in water until desired consistency is reached. Add sweetener, sea salt, tamari, or hot pepper to taste. Simmer 10 minutes, garnish with minced basil or cilantro.

POTATO ARUGULA SALAD (from Capay Organic Farm CSA “Farm Fresh to You” website) Serves 4-6
1 1/2 lbs new red potatoes cut into 3/4-inch cubes
1/4 tsp pepper
3 Tbsp white wine vinegar or regular vinegar
1/4 cup extra-virgin olive oil
2 Tbsp of fresh minced basil
1 bunch arugula, rinsed and chopped or torn
2 cloves minced garlic
1 pt of cherry tomatoes, halved
1/2 tsp salt

Bring large pot of salted water to boil. Add cubed potatoes and cook until tender, about 12-15 minutes. In a bowl, mix next 5 ingredients until salt dissolves. Whisk in oil until it thickens. Drain potatoes, return to pot. Toss with dressing, tomatoes, and arugula. Serve at room temperature.

CHILLED SUN GOLD SOUP (from Local Flavors: Cooking and Eating From America’s Farmers’ Markets by Deborah Madison) Serves 3
1 pt Sun Gold tomatoes
2-4 shallots (or leeks), finely diced
Sea salt and freshly ground pepper, to taste
1 1/2 Tbsp Spanish Chardonnay vinegar or Balsamic vinegar, plus a few drops sherry vinegar
1 tsp finely diced and seeded serrano chile (optional)
1 Tbsp extra virgin olive oil
1 firm avocado, finely diced
1 Tbsp chopped basil

Pluck the stems off the tomatoes and rinse them. Add them to a heavy saucepan with a tight-fitting lid with half the shallots, 1/4 tsp salt, and 1 cup water. Cook over medium-high heat. Soon you will hear the tomatoes popping. Take a peek after a few minutes to make sure there is sufficient moisture in the pan-you do not want the tomatoes to scorch. If the skins are slow to pop, add a few tablespoons water. Once they release their juices, lower the heat and cook, covered for 25 minutes. Run the tomatoes through a food mill. You will have about 1 cup. Chill well, then taste for salt. Just before serving, combine the remaining shallots in a bowl with the vinegar, chile (if using), oil, avocado, and herbs. Season with a pinch or two of salt and some pepper.

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: 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: 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.

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

CUCUMBERS: long, cylindrical, green-skinned fruit of the gourd family with mild, crisp flesh; the thin skin doesn’t need peeling, unless waxed for longer shelf life in stores
-How to use: raw or pickled in salads or sandwiches, can also be julienned, sautéed, or baked.
-How to store: store them in a sealed plastic bag in refrigerator crisper drawer for up to a week; use up leftovers as soon as possible.

FRESH GARLIC: a bulb of several papery white cloves; believed to help in fighting infections, cancer prevention, bolstering the immune system, lowering blood pressure and preventing heart disease, used as an expectorant or decongestant, and at least some people believe that it can ward off vampires and insects.
*Cooking tips: to mellow garlic’s strong flavor opt for longer cooking; to enjoy its more pungent flavors and increased medicinal benefit, use it raw or with minimal cooking.
-How to use: minced raw in salad dressings, roasted, sautéed and added to stir-fries, meats, vegetables; make garlic butter
-How to store: fresh garlic can be stored in an open, breathable container in a cool, dark place for many months; if cloves begin to get soft, break off bad clove and chop up others and pack into small jar filled with olive oil; then refrigerate (great gift idea!).

FRESH HERBS: All fresh herbs this week are interchangeable in vinaigrettes, hot/cold medicinal teas, or to spice up a dish. Try new flavor profiles! 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. 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/. You will randomly receive one the following 4 options in your box:

1. Prospera Italian Large Leaf Basil – 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 store in a jar, vase, or glass of water on your counter.
2. 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.
3. Thyme: tiny green leaves used in meat and vegetable dishes and most casseroles, soups, stews, and medicinal teas, which soothe sore throats; great in glass of water too
4. Winter Savory – a semi-evergreen herb; its strong spicy flavor goes well with beans and meat; medicinally it has antiseptic, aromatic, carminative, and digestive benefits, as well as relieves bee stings; fresh savory has a strong spicy-peppery flavor and resinous odor similar to fresh thyme

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.

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.
-How to use: great for salads, soups, sandwiches, slices, onion rings, and other dishes for flavor
-How to store: not for long storage; wrap in damp towel or plastic bag in fridge for 2-7 days.

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.

SWISS CHARD: close relative of garden beets; multi-colored, large veined, semi-crinkly, dark green leaves; mild flavor; good source of vitamins A, E, and C, as well as iron and calcium.
-How to use: greens can be prepared like spinach, and stalks like asparagus; good steamed, sauteed, stir-fried, and in soups.
-How to store: wrap in damp cloth in a plastic bag and refrigerate for up to 2-4 days.

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. FAMILY FARM HIKE on FRIDAY, July 15, 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 edible 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. 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/

3. U-PICK RASPBERRIES AVAILABLE: The first flush of raspberries is 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-7PM. It will be closed Wednesday this week due to weather conditions, 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!!

4. 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!

5. STILL PLENTY OF BOXES AVAILABLE FOR OUR “LATIN” 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!

6. 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

RECIPES

HERB ROASTED POTATOES & PEARL ONIONS (from http://www.thecomfortofcooking.com/2010/02/herb-roasted-potatoes-pearl-onions.html) Serves 4
2 pounds red potatoes, well-scrubbed and cut into quarters
1-2 summer onions
2 tbsp. extra-virgin olive oil
2 Tbsp fresh savory, basil, or thyme, minced 
1 tsp. paprika
1 tsp. salt
1 tsp. freshly ground black pepper

 Preheat oven to 450 degrees. Spray a cookie sheet with nonstick cooking spray. Boil a pot of water (fill about 2 inches deep). Once boiling, add onions and parboil for 5-6 minutes, or until skins begin to loosen. Drain water, fill pot with cold water and peel skins until you have a tender, translucent onion. In a large mixing bowl, combine olive oil, oregano, sage, paprika, salt, and pepper. Add potatoes and onions. Toss with your hands to coat lightly with oil and seasonings. Transfer to the cookie sheet. Bake 20 minutes, or until potatoes are browned and tender. Sprinkle with salt and pepper, and serve.

ZUCCHINI CUCUMBER SOUP (from Gourmet, August 2006)
1 lb zucchini, chopped
3/4 lb cucumber (about 2 cups) or scoop seeds out
1/3 cup chopped summer onion or sweet onion
1/4 cup white wine vinegar
1/4 cup water
1 tsp chopped fresh hot green chile
1 1/8 tsp salt
1 tsp ground coriander
1/2 cup creme fraiche (4 oz) or plain yogurt
1-2 sprigs lemon balm, minced

Puree zucchini, cucumber, onion, vinegar, water, chile, 1 teaspoon salt and 1/2 teaspoon coriander in a blender until very smooth. Whisk remaining 1/8 teaspoon salt and 1/2 teaspoon coriander into creme fraiche or yogurt. Serve topped with dollops of creme fraiche or yogurt and a few minced leaves of lemon balm.