We try to keep the printed newsletter to a 2-page maximum, which means that we won’t list all the share items’ descriptions every week, but refer you to previous newsletters for information on items that have already appeared in your shares. In our newsletter, we try to give you an accurate listing of the produce in your box; however, since the newsletter is published before the harvest, we may sometimes substitute some vegetables for others. The information provided here is also published each week on our website under the NEWSLETTERS tab.
**Also, if you’re having trouble identifying any unfamiliar produce, please look for “Veggie ID” with addit ional information on our website under CSA INFO or under RECIPES.
THIS WEEK’S SHARE
PUPRLE GREEN BEANS (Royal Burgandy): brilliant purple, smooth, round, meaty pods; add stunning color to salads when used raw; pods turn dark green when cooked; excellent fresh or frozen,
-How to use: raw in salads, steamed, sautéed, stir-fried, etc.
-How to store: refrigerate in plastic bag for up to 1 week.
CUCUMBERS: You will receive Little Leaf (considered a pickling cucumber with blocky, medium-length, distinctively bright emerald green fruits, which are good for fresh eating and pickling) and/or Olympian (considered a slicing cucumber with dark green, straight 8- to 9-inch fruit; crisp with fresh flavor). See Week 8 newsletter for usage and storage tips.
GARLIC: a bulb of several papery white cloves; believed to help in fighting infections and bolstering the immune system; Keep in mind, especially because these are “fresh” bulbs, light and moisture can cause mold to grow, so store garlic at room temperature in a dry, dark place that has plenty of air circulation. See Week 6 newsletter for usage and storage tips.
KALE or COLLARDS: You will receive either Green Curly (well-ruffled, curly green leaves on green stems; this variety makes a good, roasted “kale chip”) or Collard Greens (dark-green, flat, large leaf; may be substituted for kale or other hearty greens recipes; use large leaf rolled up as a wrap and stuff with vegetables or hummus.). See Week 5 newsletter for usage and storage tips.
RED LETTUCE (Cherokee): medium-sized heads with thick, crisp leaves that have a dark red color with no brown overtones. See Week 6 newsletter for usage and storage tips. &nbs p;
PEACHES/RED PEARS: Fri/Sat members received a surprise of Peaches last week, so Wed members will receive them this week. If we have enough for the end of the week, we will share with Fr/Sat again. You will receive Red Haven Peaches (an early rosy-orange skinned peach with firm, creamy yellow flesh; mature peaches will continue to ripen after they are picked; unfortunately many of them are very small, but we wanted you to at least have a taste of summer) AND/OR Red Clapp’s Pears (one of the first fresh-eating pears on the market; very red fruit is sweet, fine-grained with very white flesh and excelle nt flavor).
-How to use: can be eaten raw, sliced in salads, hot cereals, yogurts, stuffings, sauces, or butters; can be prepared by juicing, baking, poaching or sauteing; coat slices with lemon juice to keep from darkening.
-How to store: ripening can occur either at room temperature or in the refrigerator; remove from refrigerator several days before eating; this variety of pear can store for 6 weeks in regular storage.
POTATOES: You will receive Yukon Gold (yellowish brown skin with yellow dry flesh and pink eyes; long storage and good tasting; perfect baked, boiled, mashed or fried ) and Red Norland (smooth, red skin and white flesh; great baked, boiled, or roasted). See Week 7 newsletter for usage and storage tips.
SUMMER SQUASH or ZUCCHINI: You will receive some variety of Green or Yellow Zucchini (gourmet golden or green zucchini with uniform, cylindrical fruits), Safari (green zucchini with attractive white stripes) , or Zephyr Summer Squash ( distinctive, slender fruits are yellow with faint white stripes and light-green blossom ends with a nutty flavor). See Week 5 newsletter for usage and storage tips.
TOMATOES: You will receive something of the following varieties: Sun Gold Cherry (exceptionally sweet, bright tangerine-orange cherry tomato; less acidic than the red cherry tomato, so slightly less bland in flavor; popular as a garnish, in salads, or as a cooked side dish that can be sauteed with herbs) OR a Mixed Cherry Medley (includes a colorful variety of the orange Clementine, red Mountain Magic, and the green SunGreen tomaotes).
-How to use: saute, bake, broil, or grill; eat raw in salads or add to soups, stews, or sauces.
-How to store: keep at room temperature for up to 1 week.
WATERMELON: You will receive Mini Love (sweet and firm, oval-round fruits avg. 5–7 lb and distinctive, bright green rind with dark green stripes and dense, bright red flesh).
-H ow to use: slice, dice and serve as drinks, salads, or salsa.
-How to store: if melon seems not quite ripe, store at room temperature until sweet smell is coming from the soft, stem end; then store in the refrigerator.
1. ROAD CONSTRUCTION ON HAYES RD. SEEMS COMPLETED: For those of you coming out to the farm, it looks like the construction gang has moved along, so the road should be clear all week.
2. FAMILY FARM HIKE on FRIDAY, Aug. 20, from 4-5 PM: Come join us for a guided monthly exploratory walk around Tantre Farm with CSA member, Alisse Portnoy, who teaches at the University of Michigan. She and her daughter are in their twelfth year of once-a-week, long visits to the farm. They look forward to sharing some of its treasures and treasure spots with you. We’ll use all our senses and appropriate social distancing as we take an approx. 45-60 minute hike. Please feel free to wear a mask if it makes you more comfortable, but not required.& nbsp; Meet at the picnic tables behind the Main House.
3. WEEDING VOLUNTEERS MUCH NEEDED: We really have a lot of weeds right now, so we have many weeds to pull! If you are interested in helping out please contact us any day of the week or evenings until dark. Thank you if you are able to help!
4. U-PICK RASPBERRY PATCH OPENING THIS WEEKEND: Our August and September berries have finally begun ripening at the Honey Bee U-Pick site (5700 Scio Church Rd., Ann Arbor), and will continue into August and September with different varieties. We are selling them for $4/pint when you pick and $3/half pint or $6/pint if we pick. Our patch will be open ONLY Wednesdays, Saturdays, and Sundays from 8 AM-7PM.
To keep informed go to https://www.tantrefarm.com/tantre-farm-raspberry-u-pick. We will keep you informed as the fall raspberries start ripening again!
5. IMMUNE BOOSTER CSA THIS WEEK: Please feel free also to sign up for our weekly, collaborative CSA share if you would like to supplement your box or give it as a gift. This menu is updated on our website every Monday – Wednesday http://www.tantrefarm.com/how-does-our-immune-booster-csa-work/. Still time to sign up this week until midnight!
6. PICK UP TIMES & LOCATIONS REMINDER:
*Ann Arbor Farmers’ Market (Wed.)—7 AM to 12 PM (TANTRE STAFF there the whole time)
*MOVE Fitness & Wellness Studio (Wed)—8 AM to 10 AM (SARA there the whole time)
*Farm (Wed.)—10 AM to 7 PM (TANTRE STAFF there with some self check-in)
*Washtenaw Food Hub (Wed.) –6 PM to 8 PM (LIZZIE will be there the whole time)
*Pure Pastures (Wed.) (limited site) —10 AM to 5 PM (JESSICA there from 9 AM – 11 AM)
*Farm (Fri.)—2 PM to 7 PM (TANTRE STAFF there with some self check-in)
*CHANGE: Community High School is now Ann Arbor Farmers Market (Sat.) —7 AM to 12 PM (SHANNON there the whole time )
*Washtenaw Food Hub (Sat.)—9 AM to 12 PM (RYAN and Staff there the whole time)
*Chelsea Farmers’ Market (Sat.)—8 AM to 12 PM (DEB and staff there the whole time)
*Argus-Packard (Sat) (limited site)—12 PM to 3 PM (ARGUS STAFF there the whole time)
*RoosRoast-Rosewood (Sat)–9 AM to 11 AM (DEBRA is there the whole time)
REFLECTIONS ON THE FARM
By Richard and Deb
It really does our ears good to hear the crickets in the grass. It’s as if the earth is singing at this time of year. The abundance of roots and stems and leaves hide the crickets. The spiders, the ants, the worms, the caterpillars, the wasps and bees and flies here and there and everywhere on the peaches are crawling, feasting, multiplying. This is the height of summer season.
Many of the spring crops have come and gone. We are looking forward to the summer crops of potatoes, green beans, sweet corn, watermelons, tomatoes, etc. as we celebrate the latter months of our CSA share. This cool weather has made things easier on the farm with the yellowing, glowing sun casting from the trees and setting the tone for a very peaceful and abundant, growing season in spite of the dire world news of weather disasters around every side of the planet. We are thankful for this gentle climate in the Midwest that provides us with the richness of so much food.
The crickets continue their unseen singing from the grass as the peaches drop providing a giant, sugary treat to be nibbled by these tiny black creatures. Weeks of food grow around them while they create some of the best music in their own world. The crickets’ orchestra strums along among these delicious peaches quite unaware of the great problems in the world. If only we could be so lucky…. Matters of great concern must be treated lightly. Matters of sm all concern taken seriously. We must find our own song. We can not allow ourselves to be overwhelmed. We must find our part in the music of the great orchestra of life. We need to find our song in our heart and sing it and energize ourselves into finding our place and our season and our true being and our true home.
PURPLE BEAN AND TOMATO SALAD (from www.grouprecipes.com) Serves 1-2
1 cup purple beans, chopped into 1-inch pieces
3 Tbsp hummus
1 tsp lemon juice
1/4 tsp oregano
1 sprig parsley, minced
3 oz lettuce, shredded
4 cherry tomatoes, halved lengthwise
Fresh ground black pepper, to taste
Steam the bean pieces 4 minutes over boiling water. Set aside. In a small bowl, mix together hummus, lemon juice, oregano and parsley. Set aside. Place lettuce in a salad bowl. Top with tomato slices and warm, steamed beans. Season with pepper. Pour hummus mixture overtop of everything, toss lightly to coat. Serve immediately.
FARM CHEESE STUFFED COLLARD ROLLS WITH CHERRY TOMATOES (from www.epicurious.com)
For the sauce:
1 pt cherry tomatoes
2 garlic cloves, pressed or crushed
1/4 cup or more basil and/or oregano leaves, thinly sliced
1/4 cup olive oil
Salt and pepper, to taste
Cut the cherry tomatoes in half and place in large bowl. Add the garlic, basil and olive oil and stir to combine. Season with salt and pepper. Pour half of the sauce into a large baking dish.
For the rolls:
6-10-large collard leaves, washed well
1 cup farm cheese or ricotta
1/4 lb whole-milk mozzarella, cut into 1/4-inch dice
1 large egg, beaten lightly
1/4 cup thinly sliced scallion
In a kettle of boiling water boil the collards for 10 minutes, or until they are crisp-tender, drain them, and refresh them in a large bowl of cold water . In another large bowl combine the ricotta, the mozzarella, the egg, the scallion, and salt and pepper to taste. Cut out the tough center rib and stem one third of the way up one of the collard leaves and pat the leaf dry. Mound 2 heaping tablespoons of the cheese mixture at the top end of the leaf and roll up the leaf, tucking in the ends to form a roll. Make rolls with the remaining collard leaves and cheese mixture in the same manner. Arrange the rolls in one layer on the sauce in the baking dish and cover with the remaining sauce. Bake the rolls, covered, in the middle of a preheated 375 degree oven for 45-50 minutes, or until the sauce is bubbling and the rolls are cooked through.