The Immune Booster CSA is for those of you, who are looking to support our community of local farmers and food businesses and also supplement your supplies with fresh produce and value-added products. We provide a different, weekly menu for you to opt in our out of every week with registration open on Mondays through Wednesdays. These boxes are also perfect to bring along if you are driving to your vacation cabin for the weekend or as a gift for someone who has done something kind for you, and you can’t think of what else to give them.
Just like last year, we will be offering a collaborative Immune Booster box for weekly pickup which will be followed in the summer months by our offering of the Tantre Produce Box to opt in or opt out each week along side the Summer CSA.
Our Immune Booster CSA-Week 228 menu is ready for sign up for pick up on Saturday, January 31, at the Washtenaw Food Hub or Agricole Farm Stop. Registration closes by midnight on Wednesday, January 28. As always, we have a wonderful line-up of local, fresh produce, healthy prepared foods, and artisanal treats to share, especially from some of the original vendors from those first few weeks over 200 weeks ago.
With each share you will receive an email on Friday with a newsletter describing how to use and store each item along with recipe ideas on how to combine certain items. Please pay careful attention in your confirmation email to which location you choose when you sign up. Choose the Pick Up Protocol button above for details or see below in the Pick Up Location details.
SAVE THE DATES:
COMMUNI-TEA TABLE AT THE WASHTENAW FOOD HUB with ROBIN LEHMAN’S “STITCH & B!%@#” on Wed., January 28 from 5 -6 PM: Hot tea choices and mug are provided for a suggested donation of $5 or more. Please feel free to bring your own mug and favorite tea. We’ll gather to sip, share stories, and hear what others in the community are up to. Each week features a special host and theme to spark conversation, but you’re welcome to bring any topic to the table related to food, sustainability, or community life. Join us next Wednesday with Robin Lehman for a “Stitch & B!%@#” session, where we work on our projects, sip tea, and explore how natural yarns can elevate your creations. See examples of natural fibers and connect with fellow makers. All projects and skill levels are welcome.
*The following week on Feb. 4 we will explore the art of brewing kombucha with local kombucha expert, Rachel Kanaan. This beginner-friendly class requires no prior experience. Participants may purchase a SCOBY and starter for $8, and are encouraged to bring a pint jar to take one home.
**You can check out our Food Hub calendar for all future events here: https://www.thewashtenawfoodhub.com/events/washtenaw-food-hub-events/
***If you are interested in sharing your skill or talent related to food, sustainability, or community please contact us at sunflowerfarmmarket@gmail.com.
WINTER TREE ID at Tantre Farm – Feb. 21 from 12 to 1:30 PM: Tree ID is important to finding herbs and mushrooms, as well as the trees themselves. If you can only ID trees with their leaves on, you can’t scout during the winter. But if you can ID them without their leaves, you can scout all year round. To ID trees in the winter, you need to look at characteristics other than their leaves. Rachel Mifsud, founder of Will Forage for Food, will be leading this class, and we will look closely at several different trees and shrubs and discuss how to identify them based on characteristics such as bark, branching pattern, and winter buds. This is an outdoor class for $25 followed by another optional class called Non Woody Id from 1:30 to 3 PM for $25. If you attend both classes they are discounted to $45. Please dress for the weather. Please register at https://www.willforageforfood.com/store/p/winter-plant-id
NON-WOODY PLANT ID at Tantre Farm – Feb. 21 from 1:30 to 3 PM: Similar to Winter Tree ID, except this class with local foraging expert, Rachel Mifsud from “Will Forage for Food”, we will focus on herbaceous plants. There are several plants that remain green all winter, even under the snow. So we will spend some time talking about those. But we will also spend time learning to ID dead plants Why? Because the “skeletons” of dead herbaceous plants can tell you where to look for roots and where you should look for things during the growing season. You would be surprised at how much you can ID in the winter. Please register with $25 or if you If you attend above class as well they are discounted to $45. Please dress for the weather. https://www.willforageforfood.com/store/p/winter-plant-id
THIS WEEK’S IB Week 228 MENU:
- Honeycrisp Apples from Kapnick Orchards
- Organic Green or Red Cabbage from Second Spring Farm
- Rainbow Carrots (orange, purple, red) from Tantre Farm
- Garlic from Tantre Farm
- Romaine Lettuce from Sell Farms and Greenhouses
- Organic Yellow Onions from Second Spring Farm
- Carola Potatoes from Tantre Farm
- Organic Sweet Potatoes from Second Spring Farm
- Gray Kabocha Squash from Tantre Farm
- Vermicelli Bowl Grilled Veggies with Crispy Roll 1-qt (vegan) from Ginger Deli Ingredients: barbecue charcoal grilled tofu kebabs, shredded green lettuce, grilled Tantre winter squash, roasted onion, cherry tomatoes, fresh mint, cilantro, cucumber, crushed peanut, roasted shallot, served with light sweet tangy sauce ( water, garlic, Michigan maple syrup, pepper flakes, apple vinegar, sea salt) Crispy Roll (onion, garlic, jicama, sweet potato, shredded Tantre carrot, clear noodle, sea salt, black pepper, lightly fried in vegetable oil)
- Harvest Salad with Candied Chickpeas & Honey Mustard Vinaigrette Dressing 32-oz (vegetarian & gluten-free) from Blue Lemon Thai Ingredients: Spring mix, English cucumber, Tantre orange carrot, tomatoes, candied chickpeas Dressing (lemon juice, Dijon mustard, sea salt, black pepper, honey, olive oil, and rice vinegar)
- Mindo El Quetzal Brownie 3.4-oz (vegetarian and gluten-free) from Mindo Chocolate Ingredients: Organic Cane Sugar, Organic Cocoa Beans, Calder Dairy Butter, Organic Eggs, Organic Gluten-Free Oat Flour, Organic Gluten-Free Rice Flour, Sea Salt
PLEASE NOTE: Substitutions are available upon request for those with dietary restrictions or allergies ONLY. Substitutions will be in the form of additional farm produce based on availability. Please let us know your dietary issues in the Comments section of the registration or by emailing us at info@tantrefarm.com.
Pick up is every Saturday. Choose your pick up location:
- Washtenaw Food Hub (9 AM – 5 PM) 4175 Whitmore Lake Rd., Ann Arbor **New Extended Hours!
Please come to the first building you will see with a round “sun window”. When you arrive at the distribution location, please park your car in any of the parking spaces in front of the porch under the sun window or across the parking lot from the porch. At this point, please come inside the farm market to pick up your share in the reach in coolers inside the market. Please remember to check off the contact person’s name on the Sign In List. You may unpack your box into your own carry containers or you may return the box the following week. You also may take some time to look around and find other items from the market such as eggs, maple syrup, honey, bread, oats, dried beans, sauerkraut, frozen meat, gelato, cheese, yogurt, snacks, soap, jams, coffee, etc. that you need for your household. - **WINTER LOCATION: Agricole Farm Stop (9 AM – 12 PM), 118 North Main St, Chelsea
Simply come inside Agricole and ask a friendly Agricole or Tantre staff member to check off your name on the Pick Up List. You may have to go to the front counter to ask for help. Then they will show you where your box is located. If you are uncomfortable coming into the store, please call the Agricole store number (734-562-2840), and a staff member will bring your share out to you. Agricole staff can answer limited questions. Agricole is not responsible for shares left unclaimed, unless prior arrangements have been made, so contact Deb at 734-385-6748 if something has come up.
*Please review the PICK UP PROTOCOL prior to your pick up date.
Payment Options:
Credit card payments using PayPal (online transaction with an online fee) are suggested. This helps streamline some very time-consuming data entry for our staff, since PayPal is set up with our registration system. Another option is that you may also pay with Check, Cash, or Venmo. Please note if you choose to use the COD option, you may bring a Check or Cash in a labeled envelope on Saturdays or make a Venmo payment to @Deb-Lentz ahead of time.
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