Immune Booster Week 1, March 21, 2020

Tantre Farm CSA Newsletter
March 21, 2020

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

As the winter freeze has gradually abated, and our seedling house fills up with young seedling sprouts, we look forward to inclining temperatures and the refreshing spring rains that add to the already swollen creeks, ponds, and wetlands surrounding our little farm.  The raucous geese chatter to each other staking out territory for this year’s homecoming after flying so many thousands of miles from the south to the north.  We also may find our place in the soil as the cool rains bring the brown earth back to its greenery.  We consider our place in this land and our original purpose in connection to the earth and the biome looking to the end of the winter storage crops and to the beginning of the spring crops working with friends and neighbors to share the harvest.  

This is a time when the essence of life presents itself in the form of a seed that will sprout and grow for many weeks and months.  It is a time when we can also feed our body with the simplest of foods to nurture our inner biome and embrace the greater macrobiome of this place.  Spring is a good time to eat simple foods, plant-based foods that have minerals, vitamins, and lots of roughage with different shapes and textures.  This diversity of fiber is a celebration of a good spring cleaning.  And so it is to live in season, to embrace what is truly our true nature, to embrace and celebrate a delicious spring cleaning.

It is from this genesis that we bring to you this week’s food of the season with the collaboration of our good friends at Garden Works Organic Farm, the Brinery, Harvest Kitchen, Raterman Bread, and Goetz Family Farm.  Thanks to our very small, hardworking, spring crew of Donn, John, Mark, Peter, Zoe, and Harold for helping pull these shares together for you!  Hope you enjoy this community effort of health and sustenance!

**PLEASE READ THIS!!  We will be distributing your share in 2 containers: 1/2-bushel plastic crate and our usual half-bushel, summer share box.  While it breaks our hearts to have to pack so many things in plastic, it was our best defense on hand to keep a barrier between the food and lots of hand touching.  We are hoping that we can still go back to some bulk choices some day.  Due to concern about the contamination with the coronvirus, we are also asking for you to take the containers home for now.  From our research, the virus does not last for more than 3 days, but there are so many unknowns about it, that we are thinking it is the best option for now.  Hopefully sooner or later you can return them to us.  

Please ask for help if you need any help loading your share, and it is especially helpful if you are patient and kind with our volunteers as you wait your turn to be checked off for curbside pick up of the boxes. This is a time, like no other, to slow down and be as understanding as possible.  Also, if you have sent a check in the mail, please be patient, since we have had no extra time to enter check payments into our system as of this time.  We will let you know if we are missing your payment some time next week.  If you paid with PayPal, you are all set.  You may drop off checks and cash at the Food Hub and the Farm in a labeled container.  Please give Deb a courtesy email/text/call at 734-385-6748, if you can’t make it to your scheduled Distribution Site on time, so we know what your situation is, so we don’t have to track you down. More storage tips can be found on our website under CSA Info>Veggie Id or Recipes>Produce Information Organized by Parts of the Plant.

THANK YOU SO MUCH for supporting your local farmers and local food artisans as we travel together on this journey of health and mindfulness as we face a myriad of unknowns in the coming days.  We are happy that we may continue to feed you and keep you healthy.  Stay well and strong!              
–Deb and Richard


1.  INTERNSHIPS AVAILABLE:  Tantre Farm is looking for self-motivated interns/apprentices with a positive attitude and good work ethic, who would like to work on a bio-intensive, small-scale, organic farm.  They need to be willing to work 8-10 hours/day and be willing to live semi-communally with some cooking and cleaning responsibilities since this is a work-learning experience.  We offer room, board, and a negotiable stipend dependent on experience and performance.  We do have some part-time jobs available as well, but it is a bit more seasonal and it is without room and board.   Please spread the word and have those interested review our description on our website and fill out an application:  Please have them text Deb at 734-385-6748 or email us at  Thanks for your help in spreading the word.  

2. SUMMER CSA 2020:  If you are interested in our 18-week Summer CSA, please sign up for $630 on our online registration at  The first pick up begins during the week of May 24-30.  The last week is between Sept. 20-26.

Harvest Kitchen is a food service that produces delicious, farm-to-table meals delivered to your home, your office, or picked up in some other convenient location with various meal plan options available.  Harvest Kitchen and its staff would like to express their sincerest hopes that our community remains healthy and resilient in the face of this extreme challenge currently facing all of us. They want to reassure their current and future customers that Harvest Kitchen complies with the highest sanitation standards throughout their production process and is a facility that is inspected by both the USDA and MDARD.  Also Harvest Kitchen will be shifting their focus and expanding their menu options during this critical time. They will be offering more freezable family-style meals and an immune support category of prepared meals.  We have worked closely with the executive chef, Magdiale, to continue to consult and advise as Harvest Kitchen works in close partnership with Tantre Farm’s seasonal produce list. All dietary needs can be accommodated as well.  Harvest Kitchen will also be reducing their delivery charges until the crisis passes, and they welcome any feedback and suggestions that will help them better serve you.  Please contact them at for more information or visit them at

4. GRASS-FED BEEF:  Just to let you know, if you are interested in frozen beef, we still have Tantre Farm pasture-raised beef available for sale, so please feel free to send us an email order.  In general, they will be sold in bulk or by the cut, since we have USDA slaughtered beef.  Please let us know if you would like the Beef Pricing Guide sent to you. Pick up can be arranged at the Food Hub or Tantre Farm, but by appointment only. Please email us with BULK BEEF in the Subject line to get specific details.

5.  “IMMUNE BOOSTER” MULTIFARM SHARE NEXT WEEK:  If you are still interested in receiving more local produce and local food artisan products after this share’s distribution, please watch for another email in the next few days, since we are planning to continue providing you with healthy products with easy pick up.  If you are stocked up for the week or uninterested for now, please “like” us on Tantre Farm’s Facebook page, since we usually let you know where we are at and what we are up to, along with checking out our Partners’ Facebook sites.  Tantre produce will continue to be available at the People’s Food Coop, the Argus Farm Stops of AA, and Agricole in Chelsea  year round, and eventually hopefully at the Chelsea and Ann Arbor Farmers Markets this summer.  


“ The Brinery’s” JKC SPICY CARROT PICKLES:    This year instead of sauerkraut the Brinery is offering you something different, which can be used in a similar way as sauerkraut.  The Brinery has resurrected this fan favorite to bring a little Latin flavor to the Midwest.   Made with Tantre summer carrots, green jalapeno, garlic, and sea salt. This carrot jar is raw, unpasteurized, and traditionally fermented, so filled with flavor and beneficial bacteria.  The Brinery is a local foods business at the Washtenaw Food Hub, specializing in naturally fermented local vegetables and operated by long time Tantré farmer/alum (2001+), David Klingenberger.  Their products are available in many stores in the area, including Whole Foods, Plum Market, Arbor Farms, Argus, and Agricole in Chelsea, etc.  For more information, please visit  
-How to use: use as a condiment with any dish, especially a perfect topping for tacos, banh mi, sandwiches, and salads.  
-How to store: Must be REFRIGERATED and will last up to 3 months or longer depending on how you like the flavor.

“The Brinery’s” TEMPEH:  a traditional Indonesian soy product, that is made from fermented soybeans. The Brinery’s tempeh is made with non gmo organic soybeans, and is an excellent source of protein and fiber; contains some B vitamins which we need to help us break down and get energy from our food, as well as support our nervous system, and a good selection of minerals including calcium for strong bones and teeth, magnesium and phosphorus for the health of our bones, and zinc which is involved in wound healing.
-How to use:  good sauteed, fried, crumbled as a taco filling and on salads, great on sandwiches such as a tempeh reuben, and as your center of the plate protein main course for any meal!
-How to store: Thawed tempeh should be used within 5 days in your refrigerator.

“Garden Works Farm’s” PEA SHOOTS: Researchers have found that most microgreens can contain up to 40 times higher levels of vital nutrients than their mature counterparts.  They help to alkalize your body, support your immune system and ensure proper cell regeneration.  You will receive ¼ pound of pea shoots (which are extremely high in vitamins A & C and calcium) from Garden Works Organic Farm.  They are a certified organic 4.5 acre truck garden and greenhouse farm in Ann Arbor operating year-round with several types of heirloom vegetables, and wheatgrass, sunflower shoots and other microgreens available throughout the year.  Visit Rob MacKercher at the Ann Arbor Farmers Market year round or contact for more information.
-How to use: use as a salad, blended with chopped radishes, turnips, and cabbage, excellent garnish as a soup, so yummy and tender!
-How to store: store in the refrigerator for up to a week.

“Goetz Family Farm’s” CURLY KALE:  these have a sweet, mild, cabbage flavor and are interchangeable with broccoli, mustard greens, and other hearty greens in recipes; highest protein content of all the cultivated vegetables; very high in calcium, iron, vitamins A and C, and good source of fiber and folic acid.  Goetz Farm is a 3-generation family farm in Riga, MI.  You can find their produce at both Argus Farm Stops, Ann Arbor Farmer’s Market, Downtown Farmington Farmer’s Market and Chelsea Farmer’s Market.  See for more information.
-How to use: for salads, soups, light cooking, and “kale chips”.
-How to store: keep in plastic bag or damp towel in refrigerator for up to 1 week.

“Goetz Family Farm’s” LETTUCE: rich in calcium, iron, and vitamins A and C; you will receive 1 of the following: Red/Green Leaf or Bib.
How to use: raw in salads, sandwiches, or use in soups.
How to store: refrigerate in plastic bag for 3-5 days.

“Goetz Family Farm’s” SPINACH: crisp, dark green leaf–best eaten raw or with minimal cooking to obtain the beneficial chlorophyll, as well as vitamins A and C; delicious flavor when juiced.
-How to use: 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.

“Harvest Kitchen’s” CHICKEN BONE BROTH: this nutrient dense superfood comes to you from Harvest Kitchen.  Rich in protein with a deep savory aroma and flavor.  Harvest Kitchen produces their products in the kitchens at the Washtenaw Food Hub and sells at the Ann Arbor Farmers Market, Whole Foods, both Argus Farm Stops, and the new Agricole in Chelsea.  For more details about meal plans or gift ideas, contact Magdiale at
-How to use: good foundation for soups, stews, gravies, and sauces, or sip on it’s own for a restorative tonic to maintain good health.
-How to store:  It will keep for 7 days in the fridge and 3 months in the freezer.

“Raterman Bread’s” SOURDOUGH BREAD: This Original Sourdough bread is provided by Washtenaw Food Hub kitchen tenant, Nick Raterman of Raterman Bread, using non-GMO flour. The sourdough is a prebiotic and probiotic and is made fresh with no preservatives or additives. Other varieties and sizes are available at the Saturday Ann Arbor Farmers Market and Webster Farmers Market on Sundays.  You can reach Nick at or on Facebook @RatermanBread.

CARROTS:  You will receive 2 kinds of carrots in a plastic bag.  Chantenay (orange root that is shorter than some, but have greater girth with broad shoulders and taper towards a blunt, rounded tip; most commonly diced for use in canned or prepared foods) and Napoli (a specialized orange variety with a sweet taste; 7” roots are cylindrical, smooth, and blunt with edible, green leaves).  
-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; stores best in near freezing conditions around 32 degrees and 95% humidity.

ONIONS:  You will receive a mixed net bag of these 2 varieties of onions.  Copra (medium-sized, dark, yellow-skinned onions; excellent storage onion staying firm and flavorful after most other varieties have sprouted; highest in sugar of the storage onions; same sulfurous compounds that draw tears inhibit rot, so the more pungent the onion the longer it will store) and Red Zeppelin (medium to large, globe-shaped bulbs with deep red color and will store for six months or more under proper conditions).
-How to use: good in French onion soup, great for salads, soups, sandwiches, slices, grilled, roasted, stir-fried, etc.
-How to store:  can last for 3 to 6 months if kept in a cold, dark place, 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 net bag of 4 varieties of potatoes including 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!), Kerr’s Pink (very pale skin and cream flesh; mealy, cooked texture, so makes a good specialty/salad potato variety; good roasted, mashed, or in salads), Mountain Rose (rosy-skinned inside and out, these versatile, all-purpose spuds are deliciously moist, but not waxy textured. Excellent baked, mashed or fried), and  Yukon Gold (yellowish brown skin with yellow dry flesh and pink eyes; long storage and good tasting; perfect baked, boiled, mashed or fried).
-How to store:   keep unwashed in cool, dark place in paper bag or breathable container; ideal temperature is 38-48 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.

DAIKON RADISH (White Korean): This daikon will be in a mixed bag with Watermelon Radish.  It looks like an overgrown white carrot, similar to a Daikon Radish, but blunt-tipped on end, with a lightly mild radish taste.
-How to use: chop or slice into small pieces and saute with olive, salt, and a sprinkle of turmeric; can be eaten fresh, cooked, or pickled; greens are also edible and can be used like any tender green.
-How to store:  not as hardy as you may think, so store wrapped in plastic to keep them crisp for up to a week.This looks like an overgrown purple carrot with internal color ranging from pale purple to white with purple streaks; good, sweet, eating quality, and will be bagged with the beets.

WATERMELON RADISH:  This radish variety will be in a mixed bag with Daikon Radish; this heirloom Chinese variety is a large, 2-4”, round radishes with unique dark magenta/pink flesh and light green/white skin along with a sweet, delicious taste.
-How to use:  soups, stews, steamed, roasted, eaten raw in salads, pickled, excellent julienned and tossed with your favorite dressing.
-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.

**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” with the word “recipes” at the end, and many recipe ideas will pop up.  Have fun searching!  Lots and lots of ideas!

TANTRE FARM OVEN-ROASTED HARVEST VEGETABLES (Keep in mind, any combination of the following root vegetables will work.  Roasted veggies are standard at many a farmer’s meals.)
1 c. carrots, quartered or chunks
1/2 lb. unpeeled multi-colored potatoes, cut into chunks if large
3-4 onions, sliced
1 c. daikon radishes and/or watermelon radishes, cut into coins
3-4 Tbs. vegetable or olive oil
1/2 tsp. salt
1/4 tsp. pepper
2 tsp. chopped sage or rosemary
Preheat oven to 375 degrees.  Combine any combination of vegetables above in large bowl, except parsley.  Drizzle oil over.  Sprinkle with garlic, rosemary, salt and pepper; toss gently to coat.  Bake for 30 minutes in 1 or 2 roasting pans or until vegetables are beginning to slightly brown. Turn the vegetables 2 or 3 times during cooking to prevent burning.  Then increase heat to 425° and add chopped parsley (or may be added as a fresh garnish at the very end), toss vegetables, and bake for another 10 to 15 minutes, stirring once, until vegetables are tender and lightly browned.

TANTRÉ FARM SLAW (A simple, easy salad!) Serves 4.
2 medium beets, grated
1 small kohlrabi
3 orange carrots, grated
1 daikon radish, grated
1 watermelon radish, grated
sesame or sunflower seeds, toasted
olive oil or toasted sesame oil
lemon juice
salt and pepper to taste
Grate vegetables into a 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 add some Brinery spicy carrots for an added zing along with some fresh pea shoots!

1 bunch kale (spinach, beet greens, etc.)
1-2 Tbsp toasted sesame seeds
1/4 tsp sea salt (or to taste)
1-2 Tbsp toasted sesame oil or virgin olive oil
Blanch or steam whole bunched greens for 2-5 minutes.  Remove greens from pan, and place on a plate.  After cooled, pull leaves off stems and squeeze excess water out of leaves.  Place on cutting board and chop into bite-size pieces.  Put in serving bowl and toss with oil, seeds, and salt to taste.  Add any of your favorite roasted or steamed vegetables, such as carrots, tomatoes, summer squash, or onions.  Serve with potatoes or rice.  Enjoy!

DAIKON SOUP (  Serves 4.
1/2 pound skinless, boneless chicken breast (chopped bite-size)
1 tablespoon vegetable oil
2 tablespoons ginger (peeled and cut into strips)
1 cup daikon (chopped bite size)
4 cups low sodium chicken broth
2 cups spinach (roughly chopped)
2 tablespoons sake
2 tablespoons light soy sauce
In a pot over medium/high heat, add oil, ginger and chicken. Cook for 5 minutes or until chicken is cooked through. Add sake and soy sauce and cook for one minute.  Add chicken broth and daikon and bring to a boil. Lower heat, cover and simmer for 20-25 minutes, until daikon is tender.  Add spinach and cook for 5 minutes. Serve hot. (Easy to make vegetarian: just use vegetable broth and more vegetables instead of chicken) Delicious with Raterman’s bread or the Brinery’s spicy carrots!

4 oz pasture-raised bacon (fried and crumbled with fat reserved)
4 leeks (rinsed well with white and light green parts sliced very thinly)
1 lb potatoes (scrubbed well and cubed)
1 quart fresh chicken broth or vegetable broth
2 bay leaves
2 cups fresh whole milk or plant-based milk
1 bunch fresh dill (chopped fine)
sea salt and freshly ground white pepper (to taste)
crème fraîche or sour cream (to serve) Optional!
In a heavy-bottomed soup pot, heat reserved bacon fat over a medium flame until melted and sizzling. Add the thinly sliced leeks to the melted bacon fat and fry about 5-6 minutes or so. Add one quart fresh chicken broth to the leeks and dump in the cubed potatoes and cover the pot. Cook the potatoes, leeks and broth together over a medium-low flame until the potatoes are softened  – about 30 minutes. Remove the soup and allow it to cool slightly, then pour milk into the soup pot, stirring in the fresh dill as you go.  Season with sea salt and white pepper as it suits you, then serve the soup with bacon and a dollop of crème fraîche or sour cream. Optional:  this easily can be made vegetarian or vegan without the bacon and substitute vegetable broth instead of chicken broth, and plant-based milk for whole milk. Delicious with Raterman’s bread!

2 pounds whole carrots (stems removed)
1/4 cup  Chicken Bone Broth or vegetable broth
2 tbsp. melted ghee or butter
1/2 tsp. sea salt
1/2 tsp. black pepper
2 tbsp. maple syrup
Preheat oven to 450 degrees F and line a baking tray with parchment paper. Heat a large skillet over medium-high heat. Add carrots and bone broth and gently saute until carrots turn brightly colored, about 4-5 minutes. Carefully transfer carrots to lined baking tray. Drizzle with melted butter or ghee and sprinkle with sea salt and pepper. Roast sprouts for 25-30 minutes, or until carrots are tender.Remove from oven, drizzle with maple syrup, and enjoy!  Delicious on a bed of Goetz’s spinach.

1 watermelon radish, peeled and shredded
1/4 cup rice vinegar (or apple cider vinegar)
2 tablespoons sugar (or maple syrup)
Combine apple cider vinegar and maple syrup in a large bowl. Mix well. Add radish and toss. Let sit for 10 minutes in the fridge.  Add a pinch of salt onto the radish and toss again right before serving.  Store the rest of the radish in an airtight jar for up to a week.  Delicious in a salad with the Brinery’s spicy carrots and Goetz’s lettuce.

2 watermelon radishes trimmed, scrubbed, and diced (skin on); about 2-3 cups diced
1 tbsp olive oil
2 tbsp butter divided; can use salted or unsalted
1/8 tsp sea salt
1 tbsp fresh rosemary divided
2 tsp lemon zest
In a large skillet, heat the olive oil and 1 tbsp of the butter over medium heat. Add the watermelon radishes, sea salt, and 2 tsp of the fresh rosemary to the pan.  Cook for 10-12 minutes, stirring occasionally, until the radishes are tender and slightly browned. It may take a few more minutes depending on your stovetop, so adjust the cooking time as needed.  Add the last tbsp of butter and the last tsp of rosemary, as well as the lemon zest, to the skillet. Cook for another couple of minutes. Remove from heat and serve warm!

2 pounds potatoes, peeled and diced
10 ounces spinach
1/2 cup vegetable or chicken stock
Sea salt
1 tablespoon olive oil
1 tablespoon unsalted butter
Place the potatoes in a large pot and cover with cold water by 1 inch. Bring to a boil and cook until the potatoes are fork tender, about 15 minutes. Fold in the spinach and cook for an additional minute. Drain the potato mixture and return to the pot along with ¼ cup stock, 1 teaspoon salt, and the oil. With a fork or masher, smash the potatoes until semi-smooth. Add more liquid if the potatoes seem too thick and dry. Fold in the butter and taste for seasoning.

KALE CHIPS WITH CHEESE (or Nutritonal Yeast)
1 bunch kale
2 Tbsp Parmesan cheese or nutritional yeast
1 tsp sea salt
1/2 tsp garlic powder
1 T lemon juice
1/2 tsp coconut oil
Wash and dry kale leaves and place in bowl.  Mix in lemon juice and coconut oil together massaging into kale leaves.  Mix separately Parmesan cheese (or nutritional yeast), sea salt and garlic powder.  Toss together with leaves.  Place in oven at 350 degrees on cookie sheet and bake for 3-5 minutes, then flip leaves over and bake another couple of minutes until crispy, but not brown.  Keep an eye on it, since it can burn very quickly.  Nutritious and delicious!

1/2-cup coconut milk
1 medium onion (thinly sliced)
20 oz potato (chopped into cubes)
1 tsp sea salt
10 oz spinach (washed and chopped)
1 tbsp sunflower oil
10 oz tempeh (chopped into cubes)
Heat water in a pot and boil the potato cubes for 5 minutes or until soft. Have this ready before you start cooking the other ingredients.  In a big frying pan, heat up oil and fry the onion for 2-3 minutes, stir occasionally so it doesn’t stick to the pan.  Add the cooked potato and the tempeh, fry for about 5 minutes, stir occasionally so it doesn’t stick to the pan.  Lastly, add the coconut milk and spinach, let it simmer for 2 minutes stirring occasionally. Season with salt.

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