Immune Booster Week 7, May 2, 2020

Tantre Farm CSA Newsletter
May 2, 2020

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

Many beds of produce are planted just south of the maple trees soaking up the last two days of rain showers and finally drying out to be warmed by the beltane sun.  We are halfway to the Summer Solstice, and what delightful weather to celebrate the greening of the earth! The blooming of the fruit trees and early strawberries has just begun.  We have enjoyed the cool nights and days to plant delicate, “cold weather” seedlings of lettuce, kale, broccoli, leeks, peas, fava beans, green onions, and even summer squash.  It is good to work together laying out the long rows with precise distance between each row, as it meanders along the contours of the little hills down to the creek.  Mornings, afternoons, and all day long, small clusters of our crew spread out along the garden beds planting each seedling in hopes of an early spring feast.  What are the expectations for the season?  What are our hopes and fears for the next season?  Collectively we will continue to work together to share the harvest between all the friends and families in this community of eaters.

It is with these first days of May 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, Ginger Deli, Zingerman’s Creamery, Kapnick Orchards, Wayward Seed Farm, Second Spring Farm, Greenfield Noodle & Specialty Co., and Goetz Family Farm.  As always thank you to our hardworking crew of Donn, John, Mark, Peter, Annie, Andy, Geoff, Jbird, Ryan, 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.   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 IMMUNE BOOSTER CSA – WEEK 4!!!  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 a happy spring!              
–Deb and Richard


“The Brinery’s” SEA STAG SAUERKRAUT:   This nutrient dense kraut preserves the energies of the land and the sea with green cabbage, carrots, burdock root, seaweed (digitata, alaria, kelp), turmeric, filtered water, 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.

“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, magnesium and phosphorus and zinc. “THE BLACK SPOTTING IS NORMAL, SAFE, AND DELICIOUS!  It’s also a HARMLESS sign of a fully ripened tempeh”.  Please click for a really helpful link to give you further information about tempeh with pictures and descriptions and recipes.
-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! See the Recipe section for a very good, easy way to make tempeh as a salty, tasty treat to add to any dish: eggs, soup, sandwiches, salads, etc.
-How to store: Thawed tempeh should be used within 5 days in your 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 will probably be the last week of this salad, since the Giant Kohlrabi are finally almost used up!  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 VEGGIE MEDLEY with RICE NOODLES (does have EGG!): You will receive a 16 oz container of this all vegetarian/gluten-free dish that features Wayward Seed Farm cabbage, shredded Tantre baby carrots, bean sprouts, red onion, garlic, sweet chives, maple syrup, tofu, egg strips, the Brinery tempeh, and rice noodles.  Serve with a side of crushed peanuts and chili sauce packed in separate containers.  This savory collaboration are  compliments from Ginger Deli!  See above for description of Ginger Deli.
-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” BOK CHOY: written as bok choi, bak choy, or pac choi; a traditional stir-fry Asian green from China with a sweet and mild flavor; looks like white Swiss chard with the stems all attached at the bottom; considered a cool weather crop and part of the cabbage or turnip family.
-How to use: two vegetables in one–the leaves can be cooked like spinach, and the crisp stem can be eaten like celery or asparagus; excellent in stir-fries, soups, sauteed or eaten raw.
-How to store: store as you would any green–in a loose plastic bag in the crisper drawer of your refrigerator for about a week.

“Goetz Family Farm’s” FRESH DILL: softly delicate, feathery green leaves with a unique spicy green taste and light aroma; considered a good luck symbol by early Romans.
-How to use: goes well with fish, potatoes, beets, carrots, and yogurt sauces and also good in soups, omelets, seafood dishes, herring, salmon, potato salads, and steamed vegetables.
-How to store:  Fresh leaves can be kept in a plastic bag in the refrigerator or chop finely and mix with one tablespoon of water and freeze in ice cube trays and store cubes in plastic freezer bags

“Greenfield Noodle & Specialty Co.” BROAD EGG NOODLES: These Detroit homemade-style noodles are air-dried naturally and were recommended by one of our CSA members.  Egg noodles are a good source of many of the B vitamins.  Greenfield Noodle and Specialty Co. is a family owned business and was founded over 50 years ago.  Contact Kevin Michaels for more information at
-How to use: perfect for goulash, stroganoff or in soups!  Cook the noodles for 5 to 8 minutes in well-salted boiling water.
-How to store:  keeps well for 6-12 months in a zip-top plastic bag.

“Kapnick Orchard’s GOLDEN DELICIOUS APPLES: **This will be the last week of apples, since alas we have come to the bottom of the barrel!  This is 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” FRESH BRIE CHEESE: a small, bloomy-rind  cheese with a buttery, mushroomy, almost meaty taste at the end.  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:  Great with a good crusty loaf of bread and with fresh apples or pears; a good match with walnuts, hazelnuts, or almonds.
-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:  Many former members did not get into the Summer CSA, because it sold out very early.  If any of you who are already registered for the Summer CSA were considering alternating weeks or splitting a share with a share partner, please let us know, because someone who couldn’t get in would probably be very grateful to be your share partner.   Please let us know by letting us know your current pick up location.

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.  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, 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.   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 register for a new weekly share every Monday evening, since our community partners change or their contributions may change weekly.  

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, as well as pick up at Tantre Farm.  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!


BEET, CABBAGE, AND APPLE SLAW (from Washington Post, October
19, 2011) Makes 5 cups or 6-7 servings
1-2 medium (12 oz) beets, cut into chunks
2 medium (about 1 lb) Kapnick apples, cored, cut into chunks
1/2 head (about 2 cups) cabbage, shredded
3 Tbsp champagne vinegar
1 Tbsp agave syrup (or other sweetener)
1 Tbsp Dijon-style mustard
1/4 tsp salt
1/4 cup extra-virgin olive oil
10 stems fat-leaf parsley, coarsely chopped, (1/2 cup packed)

Use a box grater or a food processor to coarsely shred the
chunks of beet and apples and place in a large bowl. Add the
shredded cabbage to the bowl. Whisk together the vinegar, agave
syrup, mustard and salt in a liquid measuring cup or small bowl.
Whisk in the oil and pour the dressing over the beet-cabbage
mixture and toss to coat thoroughly. Sprinkle the parsley over it all.
Cover and refrigerate for up to 2 days. Serve chilled. Optonal:
Garnish with Pea or Sunflower Shoots and add the Brinery’s sauerkraut.

1/3 cup ketchup
1/4 tsp. cumin
1 Tbsp. apple cider vinegar
1 Tbsp. honey
2 Tbsp. soy sauce
1 tsp. lime juice
3 Tbsp. Sriracha
2 1/2 Tbsp. shallots, minced
1 (8 oz. package) tempeh
1 1/3 cup black rice + 2 3/4 cup water
1/4 cup cilantro, chopped

Place rice and water in a medium pot. Bring to a boil. Reduce heat to low simmer and cook 45-50 minutes, until rice is soft.  Meanwhile, fill pan with 3-4 cups of water. Bring to a simmer, add tempeh, and let simmer for 20-30 minutes.  Meanwhile, place remaining ingredients in a bowl. Whisk until combined.  Strain tempeh, and cool just until able to handle. Cut tempeh rectangle in half widthwise to make two squares. Slice each square into six strips to make a total of 12 strips. Place in BBQ Sriracha sauce, and let marinade for 30 minutes.  Preheat oven to 400F. Line baking sheet with aluminum foil, and spray with cooking oil or lightly grease with oil. Place tempeh in a single layer, and pour remaining sauce on top.  Bake 25-35 minutes, until sauce begins to brown. Portion out black rice. Drizzle with extra virgin olive oil and lightly season with salt and pepper. Place tempeh strips on top, and add chopped cilantro.

2 tablespoons extra virgin olive oil
6 cloves garlic
1 shallot
2 small yellow onions
4 cups filtered water
5 small potatoes
2 tablespoons dried parsley flakes
1 tablespoon dried thyme
1 tablespoon dried sage
1 tablespoon dried oregano
1 tablespoon dill weed
1 teaspoon cumin
1 teaspoon turmeric
1 teaspoon ground ginger
1 dash cayenne pepper
2 bay leaves, whole
1 large carrot
1/2 to 1 cups whole milk (or alternative milk), room temp
sea salt
green onion
1 chicken breast, cooked (optional)

Heat a large pot over medium heat. Smash your garlic cloves and roughly chop. Finely chop your shallots. Add both to the hot EVOO and let sautee a few minutes until they begin to soften.   Chop your onion and add to the pot. Sprinkle with some sea salt. Let everything continue to cook over the medium heat until it has softened and the onions have begun to sweeten.  Add your water and crank the heat up to high.  Cut your potatoes into halves and then each halve into quarters. Once your water is boiling, add your potatoes along with all the spices and the two bay leaves to the pot.  Give everything a few good stirs and let rapidly simmer for ten minutes.  Slice the large carrot very thinly. Add to the pot. Let everything continue to rapidly simmer until it is very soft, another ten minutes.  Turn off the heat and let cool down a little for five minutes. Remove your bay leaves and discard. Blend soup with a hand-immersion blender until smooth.  Add half cup of whole milk to the pot and blend. Check consistency and add up to a half cup more until you reach desired creaminess/thickness.  Ladle into a bowl.  Sprinkle a little sea salt over and then top with a little mound of chopped chicken breast. Garnish with some chopped green onion and Garden Works pea and sunflower shoots.

2 pork tenderloin (well trimmed, about 12 oz. each)
2 tablespoons  butter
1 garlic clove(minced)
2 shallots (chopped)
1 1/2 cups  mushrooms(white and cremini, sliced)
2 cups  fresh spinach (or Swiss Chard or Bok Choy)
2 tablespoons  red wine
0.5 (125 g) package brie cheese (chopped)
1/2 apple (with peel, chopped)
2 tablespoons walnuts (toasted, chopped)
1 teaspoon  dried thyme
salt and pepper
canola oil

Using a sharp knife, cut each pork tenderloin lengthwise, be careful not to slice right through the bottom. Open and flatten each loin and then set them aside. Heat butter in a large skillet over medium heat. Saute garlic, shallots and mushrooms. Add the spinach and saute briefly. Add the red wine and scrape up any browned bits. Remove from heat and add Brie, apple, walnuts and thyme.  Season to taste with salt and pepper.  When it is cool enough to work with spoon 1/2 of the stuffing onto each loin. Fold over to enclose the stuffing. Tie to secure.  Brush very lightly with Canola oil.  Roast at 375F (190C) for 25-30 minute until a meat thermometer registers 155F (68C).  Remove from oven and tent loosely with foil. Let rest for 5 minutes. Remove string and slice to serve.  Serve with Sauerkraut.

3/4 lb. fettuccine (or Greenfield’s Egg Noodles)
2 tbsp. extra-virgin olive oil
2 oz. thinly sliced pancetta or bacon (optional)
1 clove garlic
1 shallot
1 lb. escarole (or Bok Choy)
Salt and freshly ground pepper
1/2 lb. Brie (preferably a wedge)

In a large pot of generously salted boiling water, cook the pasta until just al dente. Drain the pasta, reserving 1 1/4 cups of the cooking water.  Meanwhile, in a very large skillet, heat the olive oil. Add the pancetta and cook over high heat, stirring, until lightly browned, about 2 minutes. Add the garlic and shallot and cook until fragrant, about 1 minute. Add the escarole, season with salt and pepper and cook, stirring, just until wilted.  Add the pasta to the skillet along with 1 cup of the reserved pasta cooking water. Tear the Brie into 1-inch pieces and add to the skillet.  Cook the pasta over moderate heat, tossing, until the Brie is melted and the sauce is thick and creamy, about 4 minutes; add more of the pasta cooking water if the sauce is dry. Season the pasta with salt and pepper. Transfer the pasta to bowls and serve immediately.

1 1/2 lbs cod or haddock
1/2 lb Greenfield’s egg noodles
8 cup stock
1 cup orange juice
1/2 cup soy sauce
1/4 cup lemon juice
1/4 cup dry sherry
1/2 cup grated ginger
1 carrot, cut in small pieces
1/2 red bell pepper, julienned
2 cup bok choy, chopped
3 scallions, thinly sliced

Cook noodles until al dente.  Drain and set aside.  In a large saucepan, combine stock, orange juice, soy sauce, lemon juice, and sherry.  Bring to boil and add ginger, carrot, and bell pepper.  Simmer 3 minutes.  Add bok choy and simmer 3 minutes.  Remove vegetables and set aside.  Simmer fish in broth 5 minutes.  Place noodles in individual soup bowls.  Add layer of vegetables.  Add serving of fish.  Cover with soup broth.  Top with scallions and garnish with Garden Works pea or sunflower shoots.

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