Tantre Farm CSA Newsletter
IMMUNE BOOSTER (Week 13) SHARE
June 13, 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” SHARE!
I hope you all had a great week and had a chance to get out into nature! Why not take a walk through the whispering tall trees at Bird Hills Park? Perhaps a stroll through the biodiverse rolling hills of the Arb? Or relax at one of the many lakes right here in our backyard and count the tadpoles, catch a fish, catch a tan or catch a beautiful sunset. Summer is on the horizon and we are catching our first glimpse of the orange flash of monarchs and the bioluminescent pulse of fireflies in the flower beds at dusk. Many of the robins have flown the nest and are migrating north away from the heat. As Spring closes its doors, a new migration of animals, insects, plants and flowers will rush in to fill out this beautiful canvas we call Mother Earth. With one last glimpse of cool spring weather in the forecast, I just planted some seeds of activity for you all to explore! So, with that let’s get this Immune Booster train rolling and explain what’s in store for you all this week.
****Pick up is 9am to 12pm this Saturday June 13th at the Washtenaw Food Hub – 4175 Whitmore Lake Road, Ann Arbor MI 48105***
To start, we have Tantre Farm –
Cherriette Radishes. These fire-engine red Radishes are a tried and true winner year in and year out. Their vibrant red skins hide a crisp inner white flesh that packs a little spice and a whole lot of antioxidants. Don’t ignore the radish greens – they can be cooked into soups, stews or pastas. My favorite way to eat radishes? I steam the globes and eat them whole. I cut the greens into one-inch-wide strips and toss them into pasta sauce 5 minutes before turning off the heat. Delicious and nutritious!
Next up from Tantre Farm we have the big and bold
Napa Cabbage. This wonderful vegetable can grow almost two feet tall and is a generous source of Vitamin C. Extremely versatile, it can be chopped, minced, sautéed, stir-fried, steamed and baked into endless amounts of recipes. Check out the recipe link below for a number of ways consume this beauty.
Moving along, we will feature a final hurrah of the spring season for Tantre Farm’s
Spinach. Extremely hearty, packed with vitamins A, C and K as well as Magnesium, Iron and Manganese, this plant is essential to the human diet. We look forward to the next succession of this hearty vegetable in the cooler fall.
On a roll with Tantre Farm veggies, our next produce item is a
Head of Lettuce. You actually get two heads! Nothing beats the heat like a cool crisp summer salad. We have many colorful varieties of head lettuce currently out in the fields, so it will be a potluck of which kind will fall into your hands. Rest assured, it is going to be beautiful and healthy. Loaded with calcium, potassium, Vitamin C and folate, this lettuce guarantees that a salad a day keeps the doctor away!
Let’s keep the veggies coming from Tantre Farm with the mighty
Collard Greens. Dating back to prehistoric times, Collard Greens are one of the oldest members of the cabbage family. Bursting with vitamins, calcium and iron, these greens have been boosting our immune systems for centuries! Slow cook in broths or quickly sauté in oil with herbs and spices. There are plenty of creative ways to enjoy this spectacular leafy green.
Concluding the veggies from Tantre Farm, zesty
Arugula takes the place of the previously advertised Microgreens. Arugula is rich in potassium – vital for heart and nerve function – and rich in taste! Mixed into a fresh garden salad, its pungent aroma and mild spice adds a delicious jolt. Another fantastic way to enjoy Arugula is to sauté with garlic for a few minutes before cracking some eggs into the pan. Mix evenly, turn the heat down to medium and cover. Flip once, cover for a few more minutes and then serve yourself up a peppery omelet.
Time for some healthy carbs, so let’s bring in the bread! Raterman Bread is serving us up a
Sesame Bread. White sesame seeds bring out a pleasant toasty flavor in this rustic sourdough bread. A healthier alternative to conventional breads, sourdough contains prebiotics and probiotics that are very beneficial to our gut. Each slice is higher in protein than a single egg. It is also a great source of iron to encourage red blood cell production and selenium to protect our immune system.
Let’s travel back in time for a moment and land in Java, Indonesia from centuries past to discover the savory relic that is
Tempeh. A cultured whole food traditionally made from soybeans using age-old fermentation techniques, Tempeh is extremely nutritious and easily digestible. High in protein and fiber, low in fat, and full of health-promoting phytochemicals, Tempeh is a mindful and tasty option for vegetarians and omnivores alike. Brought to us in modern-day times by The Brinery, David has cut no corners. After years of studying and honing in this ancient practice, he has developed the vision to refine taste, texture and structure. The fermentation process begins with soaking locally grown Michigan soybeans and grain that are organically grown and non-GMO. Cooked, inoculated and incubated in a climate similar to the tropics of Java, cultures bloom to encase the beans and grains in a white loaf. When the process is complete, the tempeh is frozen to preserve taste and freshness. With a nutty flavor and meaty texture, this versatile and delicious whole food provides a new staple in the burgeoning plant-based food movement. Click on the link below to learn more.
Moving on to the main courses for this week’s share, we have a dish from Harvest Kitchen that highlights Tantre Farm’s asparagus with a vegan and gluten-free
Sesame Asparagus Roll. Marinated and roasted, the asparagus is rolled in sticky rice, nori wrapped, fried and coated in sesame seeds. This dish will be served with a tamari-based sweet and sour dipping sauce. There will be some heating instructions on the packaging so look for that before you consume.
Ginger Deli is offering a beautiful dish of
Veggie Patties composed of mixed Tantre vegetables, bonded by mashed potatoes and tossed in the fryer. It is served in a container of crisp lettuce, arugula, mint, pickled carrot and pickled daikon along with yellow bell pepper slices. The best way to eat this delicious meal is to oven bake at 350 for 8 – 10 minutes. Using the lettuce as a wrap, fill it with the warm patties, pickled veggies and peppers and dip into the Peruvian-style dipping sauce that is tangy, sweet and earthy with hints of basil, cilantro and lime. These wraps are sure to please those eager taste buds!
Finally, our sweet treat! Back by popular demand in a new fresh flavor, Zingerman’s
Blueberry & Blackberry Sorbet is sure to please. Michigan-grown berries churned to perfection, this sorbet is the best way to end a long hot week.
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 13th 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 14.
All the best,
Ryan Poe and the Tantre Farm TeamBack to top