Tantre Farm CSA Newsletter #6 July 4-10, 2021

Tantre Farm CSA Newsletter
July 4-10, 2021

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

 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.  **Also, if you’re having trouble identifying any unfamiliar produce, please look for “Veggie ID” with additional information on our website under CSA INFO or under RECIPES.

   If you are new to our CSA, you can find all past newsletters on our website under the NEWSLETTERS tab.


FAVA BEANS: also called faba bean, horse bean, or broad bean; the pod is inedible  raw and looks like a large bean pod; the bean  seed resembles a lima bean with a tart, pungent flavor; fresh fava beans should be shelled  from pod if skin seems tough, but bean seed can be eaten raw.  The pod when young can be cooked, but when mature and firmer, the bean is the edible  part.  See recipes below.)

-To skin fava beans:  Blanch for 1 minute, then drain and cool. With your thumbnail, pull open the sprout end and squeeze the bean out of its skin.  This link shows 5 ways to prepare favas: http://www.thekitchn.com/5-fantastic-ways-to-cook-fava-beans-190674. See Week 4 newsletter for usage and storage tips.

RED ACE BEETS AND GREENS: round, smooth, deep red roots with sweet flavor and medium-tall, red-veined green leaves.  See Week 4 newsletter for usage and storage tips.

SAVOY CABBAGE:  loose, full head of crinkled leaves varying from dark to pale green; mellow-flavored cabbage considered to be superior for cooking.  Can be used the same as green cabbage. 

How to use: good steamed, stir-fried, or chopped raw into salads or coleslaw.   

How to store: refrigerate for up to 1 month.

CARROTS (Mokum):  a very sweet, slender, “pencil carrot” with edible green leaves.  Greens are delicious in soups and also salads.

-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:  Remove greens from roots and refrigerate dry and unwashed roots in plastic bag for up to 2 weeks; greens may last up to a week refrigerated in plastic bag.

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 4 newsletter for usage and storage tips.

KALE: hearty green vegetable of the cabbage family ; you will receive Red Curly (well-ruffled, curly green leaves on red stems; this variety makes a good, roasted “kale chip”) or Lacinato Kale (dark green, noncurled, blistered leaves, but heavily savoyed). See Week 5 newsletter for usage and storage tips.

FRESH GARLIC:  a bulb of several papery white cloves; believed to help in fighting infections, cancer prevention, bolstering the immune system, lowering blood pressure and preventing heart disease, used as an expectorant or decongestant, and at least some people believe that it can ward off vampires and insects. 

-Cooking tips:  To mellow garlic’s strong flavors opt for longer cooking; to enjoy its more pungent flavors and increased medicinal benefit, use it raw or with minimal cooking. 

-How to use:  minced raw in salad dressings, sautéed and added to stir-fries, meats, vegetables; make garlic butter with 1/2 cup of softened butter mashed with four minced cloves of garlic; try roasting garlic by cutting off tops of garlic bulb, so cloves are exposed, brush with olive oil and bake for 1 hour at 350 degrees, squeeze garlic out of skins and spread on a good, crusty bread.

-How to store: fresh garlic can be stored in an open, breathable basket in a cool, dark place for many months.

MUSHROOMS (Golden Oyster): At this point, this is for WEDNESDAY MEMBERS ONLY, since this is when our flush has come.  Fri/Sat. members will get the next flush.  Golden oyster-shaped cap with a mild, anise, earthy odor.

-How to use: brush off dirt to clean or wipe with damp cloth, do not wash or submerge in water; good grilled, sauteed, steamed, in soups, and in sandwiches.

-How to store: place in paper bag or wax bag and keep in refrigerator for up to 5-7 days.

POTATOES (All Blue):  deep blue skin and flesh; moist texture; perfect in salads, baked, or boiled; *Interesting note:  Most blue fleshed cultivars contain 90 times more antioxidants than white tubers, and the antioxidants in potato tubers are enhanced by cooking them.  This is the last week of the “old buddy” certified  organic, storage potatoes from Wayward Seed Farm in Ohio . These “old buddies” potatoes  have  been  over-wintered  in optimum storage conditions, but slightly less firm and slightly more sweet than a new potato, but good for cooking as suggested above.  See Week 1 newsletter for usage and storage tips.

SUMMER SQUASH/ZUCCHINI:  You will receive some variety of Green or Yellow Zucchini (gourmet golden or green zucchini with uniform, cylindrical fruits) or Slick Pik Summer Squash (long, yellow straight neck with good flavor). 

-How to use: use in salads, dips, grilled, casseroles, stuffed, or mashed with butter and seasonings.

-How to store: store in plastic bag in refrigerator for up to 1 week.

WHITE HAKUREI TURNIPS: You will receive  just a few of the topless white salad turnips with round, smooth roots that have a sweet, fruity flavor with a crisp, tender texture; good source of Vitamin C, potassium, and calcium, and delicious raw.  See Week 3 newsletter for usage and storage tips.


1. PLANT WALK ON FRIDAY, July 9, from 6 – 8 pm:  We are hosting a leisurely plant walk at Tantre Farm with the guidance of our local foraging expert, Rachel Mifsud. Plant walks are excellent learning opportunities for those with beginning to intermediate foraging skills, and for anyone wishing to increase their knowledge of the local flora. Our discussion will include information about identification, methods of harvest, preparation, and use. We will explore the area and choose around 15 edible, medicinal, or otherwise useful plants and mushrooms to focus on. The cost is $25 with plenty of room for drop ins .  To register ahead of time or find more information, just go to  https://willforageforfood.square.site/

2. FAMILY FARM HIKE on FRIDAY, July 16, 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.  Meet at the picnic tables behind the Main House.

3. CHANGE IN COMMUNITY HIGH SCHOOL LOCATION TO ANN ARBOR FARMERS MARKET ON SATURDAYS:  This pick up location is being diverted to the Ann Arbor Farmers Market, due to construction near the high school for the rest of the season we have been told. Parking may be limited, so we are encouraging members to choose other locations, if parking and the crowded nature of the market matters to folks. There is a map on the outside wall of the market office, where our stall is listed.  We usually have a sign displaying “Tantre Farm”, so you can find us.  Our location is near the 4th Ave. side of market, so you can pull up at the curb to pick up your produce sometimes if it’s not too crowded. Then follow instructions on the Sign In sheet or ask for help from our volunteer. 

4. SHARE BOXES NEEDED:  Please return your boxes every week, since we reuse them, and our supply is becoming very limited.

5. WEEDING VOLUNTEERS MUCH NEEDED:  We really have a lot of weeds right now, and we are shorthanded, 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!

6. U-PICK RASPBERRIES JUST STARTING!  After strawberries in June come raspberries in July at the Honey Bee U-Pick site (5700 Scio Church Rd., Ann Arbor)!  The berries are just starting, and will continue into August and September with different varieties.  We are selling them for $4/pint when you pick and $3/half pint if we pick.  Our patch will be open weekdays from 8 AM-11 AM, 4 PM-7 PM, and also weekends 8 AM-7PM.  To keep informed go to https://www.tantrefarm.com/tantre-farm-raspberry-u-pick.  This patch is a bit weedy, so wear pants and closed toed shoes, but the berries are fantastic!  Hope to see you there!! 

7. 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. The 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!


*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)



1 Savoy cabbage
2 Tbsp butter
3 or 4 onions, finely chopped
3-4 slices of very thinly sliced bacon, finely cut
Salt and pepper, to taste
Nutmeg, to taste

Cut cabbage into quarters, cut out stalk and cut into strips.  Blanch for 3 minutes in generously salted water; put into ice water to stop cooking.  After this step, cabbage can be frozen, put into fridge, etc. until dinner preparation starts.  Finely chop the onion, sauté in the butter, add the bacon and keep over medium heat.  Add the cabbage.  Salt, pepper and nutmeg to taste, cover, and let sauté for a couple more minutes.  Serve with roast, potatoes, or pasta.

CURRIED GREENS AND POTATOES (from Eating Well is the Best Revenge by Marian Burros)  Serves 2

Choose any combination of greens and serve with crusty bread. 
1 lb (16 oz) potatoes
1 lb (16 oz) mixed greens ( collards, kale, beet tops, carrot tops, etc)
1 or more clove(s) of garlic
1 tsp olive oil
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp tumeric
1/4 (or less) tsp hot pepper flakes or cayenne pepper
2 cups canned, crushed, no salt tomatoes

Scrub, but do not peel potatoes.  Boil or steam for 17-20 minutes until tender.  Trim tough stems from greens, wash well, tear or slice into small pieces.  Mince garlic (use a 1/2 teaspoon of salt to help mincing).  Heat oil in pan, add greens and garlic.  When greens begin to soften, add spices and tomatoes, reduce heat and continue to cook.  Drain potatoes and cut into bite size pieces.  Add to the greens and continue to cook over low heat to blend flavors.


1 bunch Kale
Olive oil
Sea salt or tamari sauce, to taste

Destem kale and chop it into small pieces.  Coat lightly with olive oil and sea salt .  Place on cookie sheet and bake for a 3-5 minutes, then flip leaves over and bake another couple of minutes until crisp. Yum!

BLUE POTATO HASH BROWNS (from www.garden-wiki.org/index.php5?topic=BLUE POTATO)

2 large (or 3 medium) blue potatoes 
1 medium sweet onion
1 green bell pepper
Your favorite cheese
Salt, to taste
Canola oil

Dice potatoes with a knife into small cubes (or shred for variety).  Dice or slice onions and pepper.  Place the above onto a hot skillet and add a few tablespoons of oil.  Salt to taste.  Cook them until they’ve been browning for a few minutes.  Slice or shred cheese and toss onto hash browns just before removing them from the skillet to melt it.  That’s it.  Eat it.  Perhaps next time you can try some tomatoes in the mix!


With the colors and flavors in our Fava Beans and Potatoes recipe, you need nothing else (except maybe a crusty piece of bread).

2 cups shelled fava beans (about 2 lbs fresh fava beans unshelled)
2 potatoes, peeled and cubed
3 Tbsp extra virgin olive oil
1 onion, thinly sliced
3 ripe tomatoes roughly chopped or 3 Tbsp crushed tomatoes
Salt and pepper, to taste

To prepare the fava beans: Take the shelled beans and drop them in boiling salted water for 30 seconds to loosen the outer skin.  Remove and place into ice water.  Peel off the beans thick waxy outer covering.  Place the beans to the side.  Cook the cubed potatoes until tender, about 15-20 minutes; drain and place on the side.

Meanwhile in a saucepan heat the olive oil.  Add the onion and saute until soft and translucent, about 5 minutes.  Add the tomatoes and cook for another 3 minutes.  Combine the fava beans and potatoes with other ingredients in the saucepan.  Cook for about 10 minutes to allow the flavors to come together.  If needed, add a touch of hot water or stock to keep a moist consistency.  Season with salt and pepper to taste. 

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