Tantre Farm CSA Newsletter
IMMUNE BOOSTER (Week 12) SHARE
June 6, 2020
If needed, please contact Ryan Poe or Peter Ways at 2510 Hayes Rd. Chelsea, MI 48118 e-mail: firstname.lastname@example.org phone: Ryan: 949-232-2800 or Peter: 734-216-1795 website: www.tantrefarm.com.
WELCOME TO THE “IMMUNE BOOSTER” (Week 12) SHARE!
Hello Fellow Locavores!
As we approach the Summer Solstice, the daylight hours continue to increase slightly each day. The plants can sense this continued reach of light and they are responding quite nicely to say the least. Warmer days and nights propel the plants, driving them skyward. As I harvested the crops this week in the Tantre Farm fields, a plethora of colorful plants spilled out before me. Mushrooms in our forest continue to fruit in abundance. Strawberries and peas are full of sweet flowers and young fruit that will soon be prime for picking. Asparagus that grows literally by the hour has got to be one of the most interesting crops to watch develop. In a day, it can grow from a few inches in the morning to a full eight-inch-long spear by midafternoon. So, with that, let’s dive into the beautiful spread of fresh produce and Latin-influenced cuisine we have lined up for you this week.
****Pick up is 9am to 12pm this Saturday, June 6th at the Washtenaw Food Hub – 4175 Whitmore Lake Road, Ann Arbor MI 48105***
Tantre Farm organic Asparagus: We are now in the thick of it, harvesting 80 to 100 pounds per day! Soon, the asparagus plant will dramatically slow down its edible production so let’s enjoy it while it lasts. Rhubarb: Another perennial crop that peaks in late spring, rhubarb can continue to be steadily picked as the summer rolls along. Rhubarb is excellent for making desserts and jams. My favorite way to eat rhubarb is to cut it into one inch chunks, drop it in a small pan on medium to high heat, add a little butter and sugar and cook it down into a sweet sauce and then pour it over vanilla ice cream. Hakurei Turnip: Versatile, a mild, sweet, yet savory blend, and delicious as well as nutritious, this is a vegetable that can be fully consumed from top to bottom. The greens are extremely tasty in salads or in cooked dishes and the tuber can be eaten in a myriad of different ways – see recipes below. Oyster Mushroom: One of the most widely consumed mushrooms in the world today, its cultivation boomed during World War I to produce much needed nourishment and sustenance during desperate times of food rationing. Best consumed when cooked, Oyster mushrooms are packed full of vitamins B and D. http://www.tantrefarm.com/
Moving on down the hedge row we have a head of Lettuce from our good friends Goetz Family Farm and Greenhouses. This crisp head of lettuce is perfect for cool summer salads, crunchy lettuce wraps or whatever suits your fancy. https://www.sites.google.com/site/goetzgreenhouse/
Our last featured produce item is the supreme of antioxidant foods – a pint of frozen Blueberries from Carol’s Blueberries. Carol has been selling her blueberries in the Kerrytown Farmers Market for many years. She practices organic growing methods and takes pride hand-selecting the finest berries. This batch of blueberries were picked last summer, sorted and immediately frozen. A refreshing and versatile summer treat, my kids love to eat them frozen, I prefer them thawed, and my wife likes them baked in muffins.
Shifting gears to the prepared foods for this week, we have the fan favorite Pimento Cheese from Zingerman’s Creamery. A play on traditional Southern cheese spread, this cheese contains a fusion of small sweetheart shaped red peppers, salt, and a hint of spice. Delicious on crackers and celery sticks, it can be used to liven up burgers, sandwiches, or even macaroni and cheese. https://www.zingermanscreamery.com/
Now for the main course with Pilar’s Tamales, Salsa and Curtido Cabbage Slaw. Well-known and well-loved in our community, not only does Sylvia serve up some tasty dishes but she also sources locally grown produce and meats and promotes local artists and sustainable goods from around town. Our omnivores will enjoy 2 chicken tamales and 2 Michigan black bean and cheese tamales. For our vegan crowd, 2 Michigan black bean tamales and 2 organic tempeh tamales. The tamales will be bagged, frozen and UNCOOKED, with cabbage slaw, sauce and cooking directions in each bag – directions also below. https://www.pilarstamales.com/
Pairing well with the tamales, Ginger Deli’s culinary explorers have drummed up an exciting fusion of Spanish Rice and Persian Rice. Both are colorful, creative, and composed of fluffy basmati rice blended with fresh herbs and spices. They also feature Tantre Farm’s shiitake mushrooms and vegetables. The Spanish Rice is red with a tomato base and the Persian Rice is yellow with a vegetable broth base. Topped with braised asparagus and garnishes, both are gluten free and vegan and sure to please. http://www.gingerdeli.com/
Since we have the Tamales and the rice, let’s add Verde Solanales from The Brinery. David, the owner of The Brinery is passionate about his hot sauces and has hit all the “Hot” buttons with this one! Featuring the tartness of early summer’s fresh-picked jalapenos, the crisp, clean taste of the Verde Solanales will definitely turn up the heat to about medium on the Scoville scale. Viva Caliente! https://thebrinery.com/
Still have room for dessert? We’ve got you covered… Rhubarb Hand Pie (omnivore option) or a four-pack of Sunbutter Greenies cookies (vegan option). This week Keegan and the Lakehouse Bakery crew enjoyed hand-picking our very own rhubarb at Tantre Farm especially for this week’s beautiful rhubarb hand pies. As for the Sunbutter Greenies Cookies, everyone loves a good cookie and this is one everyone can enjoy. It’s gluten free, soy free, dairy free, nut free, and egg free. Don’t let the green color fool you. It’s a natural reaction between the sunflower butter and maple syrup. https://www.thelakehousebakery.com/
Here’s a link to Tantre’s treasure trove of recipes, where you can get some additional ideas for using this week’s share: http://tantrerecipes.blogspot.com
We look forward to seeing you all on Saturday, June 6th from 9am to 12pm at the Washtenaw Food Hub, 4175 Whitmore Lake Road, Ann Arbor, MI 48105.
Don’t forget to keep an eye out for Sunday night’s email regarding Tantre Farm’s Immune Booster CSA Share, Week 13.
All the best,
Ryan Poe and the Tantre Farm TeamBack to top