Tantre Farm CSA Newsletter
June 3-9, 2012
If needed, please contact Richard Andres & Deb Lentz at 2510 Hayes Rd. Chelsea, MI 48118 e-mail: email@example.com phone: 734-475-4323 website: www.tantrefarm.com
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.
We also try to keep the formatted newsletter to a 2-page minimum, which means that we don’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. Keep in mind the internet is overflowing with information, including pictures of almost everything that we grow.
THIS WEEK’S SHARE
ARUGULA : an aromatic, bright salad green with a peppery mustard flavor, which is rich in iron and vitamins A and C.
-How to use: add to salads, soups, and sautéed vegetable dishes
-How to store: very perishable, so use up quickly; store in plastic bag with a paper towel in refrigerator for up to 5 days.
GARLIC SCAPES: slender green stems with a slight bulge at the bottom (resemble chives, except for the bulge and often curled); the flower top of a garlic plant; tender and milder in flavor than mature garlic, but can be substituted for garlic cloves in recipes.
– How to use: mild garlic flavor, so delicious chopped in salads, roasted, and sautéed.
– How to store: put in refrigerator in plastic bag for up to 2 weeks.
FRESH HERBS: Because of this early warm weather, we have many herbs right now ready for harvest, so everyone will receive a bunch of Cilantro (the flat, delicate, lacy-edged leaves and stems of the coriander plant, which look a lot like flat-leaf parsley, but have an almost citrus fragrance that lends itself to highly spiced foods.
– How to store: In general, store herbs upright with cut stems in 1 or 2 inches of water and refrigerate for up to 2 weeks or wrap in slightly dampened cloth and store in refrigerator. In addition, you will all be able to make a choice of 1 out of 3 other herbs:
Tarragon– delicate, licorice or anise-like flavor; an essential herb in French cuisine; exceptional in egg dishes, poached fish, chicken, salad dressings and with other vegetables.
Winter Savory– is a semi-evergreen, perennial herb; its strong spicy flavor goes well with beans and meat; medicinally it has antiseptic, aromatic, carminative, and digestive benefits, as well as relieves bee stings.
Black-stemmed Peppermint–forest green leaves with deep purple veins and stems, purple flowers; leaves are good as a hot or iced tea; adds a delicious flavor when minced and added to cooked peas, carrots, potatoes, salads, and fresh strawberries.
KALE: You will receive Green Curly (well-ruffled, curly green leaves on green stems; this variety makes a good, roasted “kale chip”) or Lacinato Kale (dark green, noncurled, blistered leaves, but heavily savoyed). See Week 1 newsletter for more information.
– How to use: for salads, soups, and light cooking
– How to store: keep in plastic bag or damp towel in refrigerator for up to 1 week
LETTUCE: You will receive Red/Green Leaf, Romaine, or Oak.
– How to use: raw in salads, sandwiches, or use in soups
– How to store: refrigerate in plastic bag for 3-5 days
SHELLING PEAS: small, round green seeds in easy to shell pod with delicious flavor for fresh eating and freezing.
How to use: Add shelled peas to soups, stews, sautés, or stir-fries.
How to store: Refrigerate in plastic bag for 4-5 days. If kept too long, their sweet flavor and crisp texture diminishes.
RADISHES: You will receive Pink Beauty (pink-colored root with mild, spicy flavor) or Amethyst (bright purple skin and crisp, mild white flesh).
– How to use: raw, roasted, used in soups, sliced in salads, sandwiches, or stir-fries, grated in slaws; Radish greens are delicious in soups or stir-fries.
– How to store: refrigerate in plastic bag/damp towel for 1-2 weeks.
SAUERKRAUT: We are pleased to offer a second jar of The Brinery’s sauerkraut. “Turnip the Love” Sauerkraut includes 3 types of Tantrè turnips and sea salt. The Brinery is a local foods business, specializing in naturally fermented, local vegetables and operated by former Tantré farmer, David Klingenberger. For more information, please visit www.thebrinery.com. These krauts are raw and unpasteurized, and must be REFRIGERATED.
– How to use: use as a condiment with any dish, especially meat dishes, salads, roasted veggies, or sandwiches.
– How to store: refrigerate up to 3 months or longer depending on how you like the flavor, since it will get stronger with more age.
SPINACH: large, crisp, dark green leaf. See Week 1 newsletter for more information.
– How to use: toss in fresh salad, add to sandwiches, sauté, steam, braise, or add to crepes, quiche, lasagna, and soups.
– How to store: refrigerate with a damp towel/bag for up to 1 week.
STRAWBERRIES: You will receive 1 pint of this member of the rose family; red, conical fruit with tiny white flowers. Enjoy!
How to store: Do not wash until you are ready to consume them. Place them on a paper towel in a tightly-covered container in the refrigerator for 2 to 3 days.
How to freeze: Freeze whole strawberries hulled and washed on cookie sheets and put in freezer bags.
WHITE HAKUREI TURNIPS and GREENS: A white salad turnip with round, smooth roots that have a sweet, fruity flavor with a crisp, tender texture. See Week 1 newsletter for more information.
– How to use: good in salads and soups, roasted, steamed, sautéed,
– How to store: remove greens from turnip root and store separately in plastic bag in refrigerator for up to 3 days; roots can last up to 1-2 weeks in refrigerator.
1. PLEASE LET US KNOW of any changes in your address, phone, e-mail, or of misspelled names on any mailings or check off lists at Distribution Sites as soon as possible.
2. CHANGING PICK UP DAYS: Please remember to contact us preferably a week in advance, but at least by Sunday of each week, to make changes in pick up days or locations. It is very disappointing to put together a box that is never picked up. Please have the courtesy to make some kind of contact with us, if you can not pick up your box for some reason.
3. PAYMENTS DUE: If you still owe money on your Balance Due, it will be reflected on the check-in sheet, when you pick up your box. If you believe there has been some mistake, or have any questions, please call or e-mail us. Please finalize payments due within the month of June, unless alternate arrangements have been pre-approved.
4. CSA COOKBOOKS: We will have 2 handy cookbooks for sale this season. The first one is called “From Asparagus to Zucchini: A Guide to Cooking Farm-Fresh Seasonal Produce” for $15. We are also offering a preserving resource called “Saving the Seasons: How to Can, Freeze, or Dry Almost Anything” for $20. Both cookbooks will be available until we run out.
5. TANTRE FARM CSA HANDBOOK, a handy guide to “Most Frequently Asked Questions” at our farm, will be available at each Distribution Site for June. This has been updated from last year, so it is good for former members to look it over, as well as new members. This was already sent in text copy format in the “Tantre Farm CSA 2012 STARTING SOON” online notice.
6. PICK UP TIMES & LOCATIONS REMINDER:
Ann Arbor Farmers’ Market (Wed.)–7 A.M. to 12 P.M.
Farm (Wed.)–10 A.M. to 7 P.M.
Washtenaw Food Hub (Wed.) –6 P.M. to 8 P.M.
Farm (Fri.)–2 P.M. to 7 P.M.
Community High School (Sat.) –7 A.M. to 12 P.M.
Washtenaw Food Hub (Sat.)– 7 A.M. to 12 P.M.
Chelsea Farmers’ Market (Sat.)–8 A.M. to 12 P.M.
REFLECTIONS ON THE FARM
By Richard and Deb
The strings on the instrument of climate seem to be tuned to a higher octave resulting in a music that creates unexpected melodies. A warm winter and early spring confused the fruit trees into an untimely budding, resulting in a tragic dissonance and loss of fruit: 90% of the sour cherry crop, 40%- 60% of the apple crop, and 90% of the grape crop have left many Michigan fruit growers with little or no fruit.
Despite these tree crop losses, most of the spring vegetables, such as shelling peas, lettuce, spinach, radishes, turnips, garlic scapes are doing well so far–thanks to the dedication and efforts of many hardworking hands on the farm this spring. These last few weeks of extreme heat have brought many of the lettuces and mustards to maturity resulting in an early abundance of nutritional, tender, sweet salad fixings. The fresh peas taste more sweet and flavorful than in past years. The garlic scapes have thrust their curling necks out a full two weeks early from last year providing plenty of fodder for pesto and grilling. Beets are bulging and the leaves are soaking up the sun with their red-veined, green leaves. The turnips are fat with milky, sweet juice, while popping round edges out of the deep, fertile soil. We can hear the rising crescendo of satiated bellies as the season progresses.
As the late spring moon illuminates the cool skies of western Washtenaw County, we look forward to a summer of unpredictable originality and a new musical aesthetic.
*Keep in mind the following websites–www.epicurious.com, www.cooks.com, www.recipes.com, www.tantrefarm.com.
MINTED PEA SOUP (Moosewood Restaurant Daily Special) Serve 4-6.
1 Tbs. vegetable oil
1 c. chopped onions
1 c. peeled and chopped potatoes
1 medium carrot, peeled and cut lengthwise
1 c. peeled and chopped apples
2 garlic cloves, minced or 4 garlic scapes, chopped
2 bay leaves
1/2 tsp. dried tarragon or 1 tsp. fresh
1 tsp. salt
2-1/2 c. water
1 parsley sprig (optional)
2 c. fresh or frozen green peas
2 green leaf lettuce leaves
1 c. milk
1 to 2 tsp. fresh lemon juice, to taste
1 heaping Tbs. minced fresh mint
salt and pepper to taste
chopped fresh mint for garnish
Heat the oil briefly in a soup pot. Sauté onions on medium heat, stirring frequently, about 7 minutes. Add the potatoes, carrots, apples, garlic, bay leaves, tarragon, salt, water, and parsley. Cover and bring to a boil; then reduce the heat and simmer for about 20 minutes. When vegetables are tender, stir in the peas and lay the lettuce leaves on top of the vegetables. Cover and return to a simmer for another 10 minutes. Remove the pot from the heat. Discard bay leaves. Remove carrot pieces, before puréeing the soup. Then purée in batches with the milk. Next stir in lemon juice and fresh mint. Add salt and pepper to taste. Refrigerate for about an hour and serve chilled. If desired, garnish with fresh mint leaves and/or croutons.
SAUTÉED HAKUREI TURNIPS & BRAISED GREENS Serves 6-8.
1 bunch Hakurei Turnips with Greens
1 lb Greens (such as kale, spinach, arugula, etc.)
2 tsp oil, divide
½ cup chopped green onion
½ cup water, apple juice or white wine
½ tsp salt
¼ tsp black pepper
Cut the greens from the turnips. Wash and tear all the greens into large pieces and remove the stems. Cut the turnips into bite sized pieces. Heat 1 teaspoon of oil in a sauté pan over medium-high heat. Sauté the turnips and onion stirring or tossing occasionally until they are crispy outside and tender inside. Season with salt and pepper and remove to a warm plate. In the same pan, heat the remaining oil over medium heat. Add the washed and wet greens, and add to pan in batches. Stir and mix as they wilt. Add the wine or other liquid and cook until it is mostly evaporated. Lay the greens on a plate and arrange the warm turnips on top.Back to top