Tantre Farm CSA Newsletter #7 July 11-17, 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 REC IPES.

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


GREEN BEANS: You will receive Jade (a long, slender, deep green, fillet bean that is tender and delicious).  As our beans are still sizing up, we are providing you with beans from our partners and friends at Goetz Family Farm, which is a 3-generation family farm in Riga, MI.  See https://www.localharvest.org/goetz-family-farm-M56215 for more information about their farm.
-How to use: raw in salads, steamed, sautéed, stir-fried, etc.
-How to store: refrigerate in plastic bag for up to 1 week.

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.

BROCCOLI: deep emerald green, tiny buds that are clustered on top of stout, edible stems; high in vitamins A, C, calcium, pota ssium, and iron; known as an anti-cancer vegetable.  See Week 4 newsletter for usage and storage tips.

GREEN CABBAGE (Tiara):   a sweet green mini cabbage; considered a beneficial digestive aid and intestinal cleanser; cabbage has a good amount of vitamins A and C, calcium, potassium, and magnesium.
-How to use: excellent for cooking or chopped raw into salads or coleslaw.
-How to store: refrigerate for up to 1 month

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)
-How to use: raw or pickled in salads or sandwiches, can also be julienned, sauteed, or baked.  
-How to store: store them in a sealed plastic bag in refrigerator crisper drawer for up to a week; use up le ftovers as soon as possible.

FRESH HERBS: All fresh herbs this week are interchangeable in vinaigrettes, hot/cold medicinal teas, or to spice up a dish.  Try new flavor profiles!  In general, store herbs upright with cut stems in 1 or 2 inches of water and refrigerate for up to 1 week or wrap in slightly dampened cloth or plastic bag and store in refrigerator.  Here are a couple of links to help you know more about how to use fresh herbs: https://www.urbancultivator.net/cooking-with-fresh-herbs/.  The following is a good link to help you identify your herb with images and descriptions:  http://theherbexchange.com/25-best-herbs-to-grow-in-your-kitchen-garden/.
You will randomly receive one the following 4 options in your box:
1. Lemon Balm: these fragrant le mon-minty leaves make a delicate herbal tea, served hot or cold; good addition to lettuce or fruit salads and ice cream; nicely paired with grilled fish or lamb and tossed with steamed vegetables; also aids in depression, tension, or nausea.
2. Sage: an herb from an evergreen shrub in the mint family with long, narrow, grayish-green leaves; a musky aroma and a warm and spicy taste; used in making sausages, stews, breads, pickles and teas. Fresh sage sprigs have long, narrow grayish green leaves and, although it is a member of the mint family, it has a musty yet smoky aroma.
3. Oregano—This member of the mint family is similar to marjoram, but not as sweet and more pungent, spicy flavor and no mint aroma; good in soups and tomato-based dishes; medicinally good for bee stings and made into a tea for indigestion.  
4. Winter Savory: a semi-evergreen herb; its strong spicy flavor goes well with beans and meat; medicinally it has antiseptic, aromatic, carminative, and di gestive benefits, as well as relieves bee stings; fresh savory has a strong spicy-peppery flavor and resinous odor similar to fresh thyme

KALE (Green Curly): hearty green vegetable of the cabbage family ; well-ruffled, curly green leaves on green stems; this variety makes a good, roasted “kale chip”.  See Week 5 newsletter for usage and storage tips.

MUSHROOMS (Golden Oyster): Last week we thought the Golden Mushrooms would only last for Wednesday, but then we had enough for Fri/Sat members as well.  We have another flush this week, and we think we have enough for WEDNESDAY MEMBERS ONLY again, but if that happens 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 da ys.

SUMMER ONIONS: slightly larger bulbs (“baby bulb onions”) than green onions, but both bulb and leaves are still edible; can be prepared like cippolini onions.
-How to use: can be grilled or roasted whole as a vegetable or chopped in salads, soups, and other dishes for flavor
-How to store: wrap in damp towel/plastic bag in fridge for 5-7 days.

NEW POTATOES (Red Norland): smooth, red skin and white flesh; great baked, boiled, or roasted.  
-How to use: new potatoes are just young potatoes that haven’t had time to convert their sugar fully into starch and often have a crisp, waxy texture and thin, underdeveloped wispy skins, so are good boiled or pan-roasted, but particularly suited for potato salad, since they hold their shape well after being cut and cooked.   
-How to store: refrigerate new potatoes if not used within 2-3 days, but use up sometime during the 1st or 2nd week of receiving them; these potatoes have not been cured, so will not last as long as “cured” potatoes, which should not be refrigerated, since low temps convert the starch to sugars and may turn dark when cooked.

SUMMER SQUASH/ZUCCHINI:  You will receive some variety of Green or Yellow Zucchini (gourmet golden or green zucchini with uniform, cylindrical fruits) or Zephyr Summer Squash (distinctive, slender fruits are yellow with faint white stripes and light-green blossom ends with a nutty 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.


1. FAMILY FARM HIKE THIS WEEK on 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 trea sures and treasure spots with you. We’ll use all our senses and appropriate social distancing as we take an approx. 45-60 minute hike. Meet at the picnic tables behind the Main House.

2. 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!

3. U-PICK RASPBERRIES CHANGE IN HOURS/DAYS   The first flush of raspberries are starting 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 if we pick.  Our patch will be open ONLY Wednesdays, Saturdays, and Sundays from 8 AM-7PM.  To keep informed go to https://www.t antrefarm.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!!  

4. 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)


HERB ROASTED POTATOES & PEARL ONIONS (from http://www.thecomfortofcooking.com/2010/02/herb-roasted-potatoes-pearl-onions.html)  Serves 4
2 pounds re d potatoes, well-scrubbed and cut into quarters
1-2 summer onions
2 tbsp. extra-virgin olive oil
2 Tbsp fresh oregano or sage, minced
1 tsp. paprika
1 tsp. salt
1 tsp. freshly ground black pepper

   Preheat oven to 450 degrees. Spray a cookie sheet with nonstick cooking spray.  Boil a pot of water (fill about 2 inches deep). Once boiling, add onions and parboil for 5-6 minutes, or until skins begin to loosen. Drain water, fill pot with cold water and peel skins until you have a tender, translucent onion. In a large mixing bowl, combine olive oil, oregano, sage, paprika, salt, and pepper. Add potatoes and onions. Toss with your hands to coat lightly with oil and seasonings. Transfer to the cookie sheet. Bake 20 minutes, or until potatoes are browned and tender. Sprinkle with salt and pepper, and serve.

ZUCCHINI CUCUMBER SOUP (from Gourmet, August 2006)
1 lb zucchini or summer squash variety, chopped
3/4 lb cucumber (about 2 cups) or scoop seeds out
1/3 cup chopped summer onion or sweet onion
1/4 cup white wine vinegar
1/4 cup water
1 tsp chopped fresh hot green chile
1 1/8 tsp salt
1 tsp ground coriander
1/2 cup creme fraiche (4 oz) or plain yogurt
1-2 sprigs lemon balm, minced

    Puree zucchini, cucumber, onion, vinegar, water, chile, 1 teaspoon salt and 1/2 teaspoon coriander in a blender until very smooth.  Whisk remaining 1/8 teaspoon salt and 1/2 teaspoon coriander into creme fraiche or yogurt.  Serve topped with dollops of creme fraiche or yogurt and a few minced leaves of lemon balm. 

ROSEMARY (Sage or Lemon Balm) LEMONADE (from Farmer John’s Cookbook by John Peterson)  Serves 2-4
4 cups water
6 sprigs (about 5-inches long) fresh rosemary or sage or lemon balm
3/4 cup sugar (or more, to taste)
1/2 cup freshly squeezed lemon juice (about 3 large lemons)

    Bring the water to a boil in a medium pot, and then reduce the heat so that the water barely simmers.  Add the rosemary sprigs; cover and steep the rosemary for 45 minutes.  Remove the pot from heat and remove the rosemary sprigs.  (If necessary, strain the mixture to remove loose leaves.)  Add the sugar; stir until dissolved.  Set aside to cool.  Put the lemon juice into a large plastic or glass container and add the cooled rosemary syrup; stir until well combined.  Taste the lemonade and sweeten it with additional sugar if desired. Refrigerate until cold.  For an extra summery kick, garnish each serving with a sprig of fresh lemon balm.

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