Immune Booster Week 6, April 25, 2020

Tantre Farm CSA Newsletter
April 25, 2020

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


Every year around this time, the wild nettles emerge with the cool, spring rains.  The light-frosted soil forms soft and moist beneath our feet, allowing the nettles a chance to push their purple and green, tooth-edged leaves skyward.  These are one of the first wild, spring greens that we can eat.  In historic times, there is evidence of nettles in a tomb from the Bronze Age.  Also during Neolithic times, it was discovered that the nettle stem was used to make string.  In fact, during the first World War, the uniforms of the German army were made out of the strong fibers of nettle.

Nettles are one of the wild “super foods” that awaken the gut flora and support our immune systems.  They are also renowned for their astringent, expectorant, tonic, anti-inflammatory, and diuretic properties and are an important source of beta-carotene, vitamins A, C, and E, iron, calcium, phosphates, and minerals.   They are known as a powerful remedy against arthritic and rheumatic conditions, and an aid in treating allergies, anemia, and kidney diseases.  The “sting” is eliminated quite easily by heating it or pulverizing it in pesto.  Some folks even prefer the sting applied directly to their joints to aid in easing more profound rheumatic pains. On the farm we use nettles as a tea in strengthening our immune system against colds and flu especially in the winter. Nettles have commonly been useful in eliminating viruses and bacterial infections.

These emerging stinging needles are not quite strong enough to sting much at this time of year, so this is the best moment to harvest them.  For a few weeks it is one of the most nutritious spring greens that can be foraged after many months of winter fasting of greens.  They can be found in old abandoned barnyards, along the edges of overgrown driveways, in the meadows, along creek beds, and often even in disturbed sites.  The initial surge of life comes from cool, black soil, rich in organic matter.  Nettles are life in abundance, almost unimaginably abundant (especially in old manure piles!).  Eventually the mature stems can reach six or eight feet tall coming back year after year.  It is one of the first greens of any quantity for drying leaves for later winter tea or using fresh as a delicious spring pesto.  Nettles can also be used in soups, sauteed greens, and in egg dishes like omelets or frittatas, and substituted in any recipe that requires a cooking green.   Once you get used to looking for it, you see it in so many places.  It is a hopeful bounty to add to our daily nutrition or to the periodic remedies we may choose.

It is with the hope of spring and good bye to winter 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, Ginger Deli, Zingerman’s Creamery, Kapnick Orchards, Carol’s Brookside Blueberries, Wayward Seed Farm, Second Spring Farm, and Goetz Family Farm.  As always thank you to our hardworking crew of Donn, John, Mark, Peter, Annie, Andy, Geoff, Jbird, Ryan, Zoe, and Chizo,  who continue to pull these shares together for you!  Also, if by some chance you notice that you are missing items from your share at any time, please let us know, since some of our crew are volunteering to work 12-14 hours on Fridays to make up these share boxes for you, and sometimes we make mistakes, because of the long day.  We can usually substitute something else or sometimes the same thing the following week if needed, so just let us know.

**PLEASE READ THIS!!  We will be distributing your share in 1 box that is 1-1/9 bushel.  Due to concern about contamination from the coronavirus, we are asking for you to take and keep the box at home for now, except for those of you willing to drop your boxes off at the Food Hub or the Farm.  We do not want to transport any boxes from any location until it has sat for about a week.  From our research, the virus does not last for more than 24 hours on cardboard, but there are so many unknowns about it, that we are thinking it is the best option for now.  We definitely are hoping that you can return them to us sooner or later.  Please ask for assistance, if you need any help in 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 may delay in entering check payments. We will let you know if we are missing your payment some time in the next few weeks.  If you paid with PayPal or Venmo, you are all set.  You may drop off checks and cash (only in a labeled envelope) at the Food Hub and the Farm and place in a labeled Payment Bag.  WE ARE STILL MISSING THE NAME OF SOMEONE WHO PAID $85 CASH IN AN UNLABELED ENVELOPE FOR WEEK 3!!!  We have also recently acquired VENMO, so if you have that app, please feel free to send money that way to @Deb-Lentz, with 6748 as the last four numbers of the phone number. 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 that 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 continue to face a myriad of unknowns in the coming days.  Also, if you have time to support or thank the businesses that are helping us provide you with convenient Pick Up Locations, please express your gratitude to ROOSROAST in Ann Arbor, PURE PASTURES in Plymouth, and AGRICOLE FARM STOP in Chelsea.  We are happy that we may continue to feed you and keep you healthy with so many wonderful partners in our community.  We wish you safe passage as we strengthen our immune systems with good local food and hopes for more sunshine!              
–Deb and Richard


“The Brinery’s”  STORM CLOUD ZAPPER SAUERKRAUT:   This crunchy, tangy, zappy kraut includes the simple ingredients of green cabbage, red beets, fresh ginger, filtered water, and sea salt.  Eat with everything!  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, the Argus Farm Stops in Ann Arbor, and Agricole in Chelsea, etc.  For more information, please visit  
-How to use: use as a condiment with any dish, such as tacos and other meat dishes, roasted vegetables, 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.

CAROL’S BROOKSIDE FROZEN BLUEBERRIES:  Blueberries are known for their many nutritional benefits, especially supporting heart health.  Considered a “super food” and known for their antioxidants and phytoflavinoids, they are known to help lower the risks of heart disease and cancer. You may have seen Carol selling frozen or fresh blueberries at the Ann Arbor Farmers Market or lately on 4th Avenue.  We now are offering you a pint of her frozen blueberries from Adrian, MI, where she sometimes has u-pick blueberries available in July.  You can reach her at 517-403-0028.
-How to use: delicious in smoothies, fruit crisps, topped on oatmeal or cereal, or just eaten as a snack.  As a delicious, quick frozen dessert, add milk and maple syrup just to cover frozen blueberries and let sit for 5 to 10 minutes until milk freezes; then stir and eat!
-How to store: Keep frozen until ready for use or keep for 1-2 days thawed in refrigerator.

“Garden Works Farm’s” PEA OR SUNFLOWER 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 1 /4 pound of pea or sunflower 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 both Argus Farm Stops, Peoples Food Coop, and the Ann Arbor Farmers Market or contact for more information.
-How to use: use as a salad, top on egg dish, or sandwiches,  excellent garnish as a soup, so yummy and tender!
-How to store: store in the refrigerator for up to a week.

“Ginger Deli’s” KOHLRABI SALAD: This salad is 100% vegan and gluten free.  It can also be nut-free, if you choose not to add the crushed peanuts and dried shallot cup.   This salad is featuring Tantre Farm’s shredded kohlrabi, carrot, daikon radish, and a pickled  watermelon-radish rose or carrot, along with shredded green papaya and a dash of cilantro, mint, chives, and mango with a dressing in a separate cup of water, lime, minced garlic, chili flakes, vinegar, and Northern Michigan maple  syrup.  This salad is created by Ginger Deli (, a tenant at the Washtenaw Food Hub producing Vietnamese cuisine that packs colorful flavors with a dash of style. Usually found with prepared sandwiches, pho soup, etc. at University of Michigan hospital and Argus Farm Stops in Ann Arbor, and Agricole Farm Stop in Chelsea.
-How to use: when ready to use, take dressing out of cup and toss with shredded vegetables and top with cup of nuts and shallots
-How to store: keep in refrigerator for 5 days

“Ginger Deli’s” CABBAGE ENERGY BALLS: You will receive a 16 oz container of this all vegan/gluten-free dish that features lightly battered and roasted cabbage balls in a savory sauce topped with roasted cherry tomato and crunchy tempeh bits.  Ingredients include: Wayward Seed cabbage, Tantre baby potatoes, olive oil, coconut milk, garlic, onion, Michigan maple syrup, crushed tomato, Vietnamese curry, cumin, and thyme.  These savory energy balls are  compliments from Ginger Deli!  See above for description.
-How to use:  reheat with bread or rice
-How to store: store in refrigerator for up to 7 days or freeze

“Goetz Family Farm’s LETTUCE: a leafy, herbaceous annual grown mostly for salad, but especially delicious at this time of year, since it is hoop house grown; rich in calcium, iron, and vitamins A and C
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” BRIGHT LIGHTS SWISS CHARD: close relative of garden beets; multi-colored, large veined, semi-crinkly, dark green leaves; mild flavor with slight sweetness at this time of year, since it is hoop house grown; 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.  

“Raterman Bread’s“  WHOLE WHEAT SOURDOUGH BREAD: This savory  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 by fermentation of dough with naturally occurring lactobacilli and yeast making it more nutritious and easier to digest. Other varieties and sizes are available at Argus Farm Stops, Agricole Farm Stop, and on Saturdays at the Ann Arbor Farmers Market and Webster Farmers Market on Sundays.  You can reach Nick at or on Facebook @RatermanBread.
-How to use: roast it with chicken, good as toast or sandwiches, use as a bread bowl for soup, make homemade croutons or stuffing, use as toast or on sandwiches
-How to store: lasts for 4 to 5 days at room temperature

“Kapnick Orchard’s GOLDEN DELICIOUS APPLES: a large, yellowish-green skinned cultivar and very sweet to the taste; a favorite for salads, apple sauce, and apple butter. Kapnick Orchards ( supply apples and other products year-round at their farm market in Britton, MI.  They can also be found at the Argus Farm Stops and Agricole Farm Stop, the Ann Arbor Farmers Market, the Saline indoor Farmers Market, and 3 winter markets in Canton. For more information email
-How to use: good for snacking, salads, apple sauce, and also baking
-How to store: can be stored for several months in the refrigerator

“Second Spring Farm’s” RAINBOW CARROTS:   A carrot is a root, whose skin color can be white, red, purple, or yellow, but more commonly know for their bright orange color; high in all kinds of various nutrients based on their color.  Thanks to our former intern (2003)-turned-farmer, Reid Johnston, of Second Spring Farm ( He is providing you with his certified organic carrots from Cedar, MI.
-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

“Second Spring Farm’s” SHALLOTS:  You will receive these bulbs that look like an onion, but rather with a teardrop shape and reddish, copper skin and white interior;   flavor is described by some as combining the best of onion with garlic.
-How to use: essential in gourmet cooking, for sauces, soups, dressings, side dishes, and casseroles.
-How to store:  store in a cool, dark area from 45 to 55 degrees; if  not available than refrigerate  for longer shelf life.

“Tantre Farm’s” 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

“Wayward Seed Farm’s” GREEN CABBAGE:  This certified organic, late-season cabbage comes from Wayward Seed Farm ( It is excellent for a wide variety of dishes and stores well into late winter.
-How to use:  steamed, stir-fried, chopped into salads or coleslaw.
-How to store:  It is best to store cabbage with its protective outer leaves until ready to use, so that it will last in the refrigerator for up to 1 month.  When ready to eat, just peel off a few layers until you get to the crispy, clean leaves that will make it ready for eating.

“Zingerman’s Creamery” LINCOLN LOG GOAT CHEESE:  a dense, soft-ripened goat cheese. When young, the log is creamy, mild, and delicate with a hint of citrus and a touch of mushroom flavor. As it ages, the paste firms to a fudge-like texture with deeper flavor. Zingerman’s Creamery specializes in making cow’s and goat’s milk cheeses, gelato, and sorbets, and are located at the Cheese Shop on the South Side of Ann Arbor.  For more information you can go to their website at or call them at 734-929-0500.
-How to use:  perfect with crackers or a slice of Whole Wheat  Sourdough Raterman Bread, excellent as a pizza topping or on salads
-How to store: refrigerate for up to 14 weeks.


1. SUMMER CSA IS SOLD OUT FOR 2020!!  If you were interested in our 18-week Summer CSA, we have had an overwhelming response and had to close early, since we had no more room.  If you are interested, please email us at to be put on a Waiting List, in case someone cancels or we figure out a way to do an alternate CSA or add more to the list.

2. SHARE PARTNER NEEDED:  If you were interested in the Plymouth location at Pure Pastures, we do have a CSA member registered, who needs a share partner, so please let us know.  Also, if you are already signed at the Farm or Chelsea Farmers Market, we have someone interested in being someone’s share partner, so please let us know.

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 wants 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 USDA slaughtered beef, we still have Tantre Farm pasture-raised beef available for sale, so please feel free to send us an email order with your phone number.  In general, they will be sold in bulk or by the cut.  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. WEEKLY “IMMUNE BOOSTER” MULTIFARM SHARE EACH 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 every Monday evening, since we are planning to continue providing you with healthy products with easy pick up as long as we are able.  If you are stocked up for the week or uninterested for now, please look for Tantre Farm and our partners on Facebook, Instagram, or Twitter, or on the Tantre Farm website.  Tantre Farm produce will continue to be available at the People’s Food Coop, the Argus Farm Stops of AA, and Agricole Farm Stop in Chelsea  year-round, and eventually hopefully at the Chelsea and Ann Arbor Farmers Markets again this summer.

6.  SEEDLINGS FOR SALE:  Our good friends at Frog Holler Organic Farm (Brooklyn, MI) have certified organic plant starts available for online ordering through with home delivery options and possible Ann Arbor pick up locations.  Also our community partner, Goetz Greenhouse and Family Farm (Riga, MI) also has vegetable and flower seedlings for sale through an online store at  Both farms may have pick up options at the Washtenaw Food Hub and Tantre Farm and possible other locations, such as farmers markets in the near future, so please contact them soon if you want to get your fingers in the dirt.  Happy gardening!

**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!

4 small to medium potatoes (peeled and cubed)
1 small carrot (cut into small chunks)
2 eggs, hard-boiled (yolks removed and cut into small chunks)
1/2 small cucumber (thinly sliced)
1/2 small yellow or sweet onion (thinly sliced and diced)
1 Kapnick’s apple (cut into small chunks)
3/4 cup mayonnaise
Optional: 1/4 cup ham or Canadian bacon (diced)
Salt, to taste
Pepper, to taste

Boil potatoes until tender, about 10 minutes. Add carrot (and eggs if not yet hard-boiled) for the last 8 minutes. While cooking, sprinkle salt on the cucumber and onion and let them sweat for about 10 minutes.  Remove potatoes and carrot (and eggs) and let cool. If necessary, cut egg whites into small chunks. Rinse cucumber and onion lightly and squeeze out excess water with paper towels. In a large bowl, add mayonnaise and all of the other ingredients and mix gently. Taste and add salt and pepper as   desired. Add slices or grated fresh Zingerman’s Goat Cheese. Serve as a side dish or as a sandwich filling with Raterman bread.

14 carrots, cut in half lengthwise then into approximately 2 inch long pieces
1 tablespoon olive oil
Kosher salt and fresh ground black pepper
1 tablespoon of honey
2 ounces goat cheese, crumbled
1 teaspoon fresh thyme leaves

Preheat oven to 400 degrees. In a large bowl toss together the carrots, olive oil, salt and pepper.  Dump the carrots out onto a rimmed baking sheet and spread them into a single layer.  Place the carrots in the oven and roast for 15 minutes.  Remove them from the oven, drizzle with the honey and toss to coat them.  Roast the carrots in the oven for another 10 or until slightly caramelized and softened. Place the roasted carrots on a serving platter and top with the crumbled goat cheese, thyme and another drizzle of honey. Serve immediately garnished with Garden Work’s Pea/Sunflower Shoots.

CARROT-YOGURT SALAD (from Moosewood Cookbook)
1 lb carrots, coarsely grated
2 medium apples, grated
1 cup firm yogurt
1 Tbsp honey
Pinch of celery seed
Juice from one small lemon
A few dashes each salt and pepper
1 Tbsp toasted sesame seeds
1/4 cup toasted sunflower seeds or almonds or cashews
1/2 cup finely minced celery
1/2 cup chopped fresh pineapple
Combine all ingredients, mix well and chill.

1 c. blueberries fresh or frozen
2 tsp. honey add an extra teaspoon if your blueberries aren’t very sweet
2 tsp. balsamic vinegar
1/4 tsp. salt
1/4` scant tsp. crushed rosemary
4 oz. Zingerman’s goat cheese
2 oz. cream cheese
1 loaf crusty French bread ( or try Raterman Whole Wheat bread for a hearty substitute)
Add the blueberries to a small saucepan over medium heat. Add the rosemary, honey, salt and balsamic vinegar. Cook over medium heat for 10 minutes, stirring occasionally.
Meanwhile, in a small bowl, beat the goat cheese and cream cheese together.
Spread the goat cheese mixture over a small plate and top with the blueberry mixture that has been allowed to cool for a few minutes. 
Serve the dip with some crusty French bread or crackers. 

1/3 cup extra-virgin olive oil
3 medium red onions or Shallots, finely chopped (2 cups)
10 garlic cloves, minced
One 2-inch piece fresh ginger, peeled and minced
2 tablespoons ground turmeric
1 pound rainbow carrots, quartered lengthwise and cut into 1 1/2-inch lengths
5 pounds green cabbage, cored and cut into 3/4-inch pieces

In a large enameled cast-iron casserole, heat the olive oil. Add the onions and a generous pinch of salt and cook over moderate heat, stirring occasionally, until softened, about 8 minutes. Add the garlic, ginger and turmeric and cook, stirring, until the vegetables are fragrant and just starting to brown, about 5 minutes.  Add the carrots to the casserole along with 1/2 cup of water and cook over moderate heat, stirring, until the carrots are just starting to soften, 7 minutes. Stir in the cabbage in large handfuls, letting each batch wilt slightly before adding more. When all of the cabbage has been added, cover and cook over moderately low heat, stirring occasionally, until the cabbage is tender, 40 to 45 minutes. Season with salt and serve.  The cooked cabbage can be refrigerated for up to 2 days. Reheat gently before serving.  Garnish with Garden Work’s Pea or Sunflower Shoots.

2 cans of Cannellini Beans
4 cups vegetable stock
1 Tbsp olive oil
2 Carrots
2 celery stalks
1 onion or 1 Shallot
1 lb Potatoes
1 red pepper
1 lemon
Handful Fresh thyme
1 bunch Swiss Chard
1 Tbsp cumin
Dice the onion and celery (you can also add the leafy ends).  Clean the carrots, or scrape them and then cube.  On medium heat saute onions, celery and carrots with 1 tablespoon olive oil.  When they are cooking, dice the peppers add to the pot and cook while you roughly chop the chard and cut potatoes into edible slices or cubes.  When onions have become translucent and peppers a little softer add chard and potatoes.  Top with drained cannellini beans, 1 squeezed lemon (squeeze juice, and then quarter the lemon and cook with the soup) and a bunch of thyme. Add vegetable stock and cumin.   Bring to boil and simmer until the potatoes are soft.  Discard the lemons and serve warm.
Notes:  This soup also freezes really well so if you make a bigger batch you can have it as a pick me up for up to 3 months.  Delicious with Raterman’s bread or the Brinery’s sauerkraut!

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