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.
THIS WEEK’S SHARE
ASPARAGUS from Tantre Farm: Also known as “sparrowgrass”, these green or purple spears each contain vitamins A, B, and C, and iron.
– How to use: serve raw, chopped in salads, or with dips. You can also steam, roast, grill.
– How to store: wrap in damp cloth and plastic bag, then refrigerate. Alternatively, bundle spears with rubber band and place upright in container with an inch of water.
ORGANIC RED BEETS from Second Spring Farm: You will receive Red Ace (round, smooth, deep red, small roots with sweet flavor and luscious medium-tall, red-veined green leaves).
-How to use: greens can be substituted for spinach and chard in recipes; roots good in soups, stews, roasted, boiled, steamed, excellent grated raw into salads or baked goods.
-How to store: separate roots from leaves and store unwashed in plastic bags in hydrator drawer of refrigerator for up to 2 weeks; store greens wrapped in damp cloth in plastic bag for up to 1 week.
ORGANIC PURPLE OR RAINBOW CARROTS from Second Spring Farm: A carrot is a root, whose skin color can be white, red, purple, or yellow, but more commonly known for their bright orange color. You will receive either all purple colored carrots or a rainbow mix. Carrots are high in all kinds of various nutrients based on their color. Thanks to our former intern (2003)-turned-farmer, Reid Johnston, owner of Second Spring Farm from Cedar, MI for growing these vegetables. Besides finding his certified organic produce up north, he also distributes his veggies at Argus, Agricole, and Sunflower Farm Market.
-How to use: Can be used raw as carrot sticks, grated in salads or juiced; steamed or sautéed, in stews, soups, casseroles, stir-fries; pureed or grated into cakes, pancakes, or other baked goods
-How to store: Refrigerate dry and unwashed roots in plastic bag for up to 2 weeks
ORGANIC CELERIAC or TETSUKABUTO SQUASH from Second Spring Farm: Since we didn’t have enough of either of these, you will get 1 of these 2 storage crops, so either Celeriac (also called Celery Root, rather ugly, knobby, brown vegetable skin with white flesh when peeled; taste is like a cross between strong celery and parsley; can range anywhere in size from an apple to a small cantaloupe; high in carbohydrates, vitamin C, phosphorus, and potassium, can be eaten raw in slaws or salads or cooked in soups, stews, purees; can also be baked, boiled, pickled, or sauteed; after peeling should be soaked in lemon juice to prevent discoloration of the flesh; can be stored for several months in refrigeration) OR Tetsukabuto Squash (5-6 pound Japanese squash; nearly round with dark green rind, slightly mottled and ribbed; sweet and nutty flavor with yellow, thick flesh. Squash can be boiled, mashed, roasted, sauteed, added to soups, curries, smoothies, cakes, pies. Squash can be kept for several months (depending on the variety) in a dry, moderately warm (50-60 degrees), but not freezing location with 60-75 percent humidity; will also store at room temperature.). Thanks to Reid (former 2003 Tantre intern and farmer) for providing this organic produce from “Second Spring Farm” from Cedar, MI. http://www.secondspringfarm.ne…
FRESH HERBS from Tantre Farm: You will be receiving fresh herbs off and on throughout the summer, since harvesting them often means they need a few weeks to recover before we harvest again. 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 receive 1 of the following:
*Chamomile— These small, daisy-like flowers are best known for making a soothing tea; also the flowers make a pretty garnish and a flavorful addition to salads. The whole bundle can be used fresh or dried upside down for a week or two, and then the flowers plucked and put into a jar for a restful, calming, sleepy time tea throughout the year
*Chives— mild, onion-flavored herb with long, slender, hollow leaves; often used as a garnish or chopped into any foods that call for onion. Purple, onion-flavored blossoms add an attractive garnish to soups or salads (stems attached to blossoms are often discarded due to toughness).
*Oregano – member of the mint family and is similar to marjoram, but not as sweet and more pungent flavor and aroma; good in soups and tomato-based dishes.
-How to use: make a soothing tea or infusion; also the flowers make a pretty garnish and a flavorful addition to salads
-How to store: 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.
GREEN ONIONS from Tantre Farm: also called “scallions ” or “spring onions”. These are young shoots of red or white onions with long green stalks and milder tasting than large bulb onions; full of great fiber and antioxidants, high in potassium and source of vitamins C and B-6.
-How to use: the bulb, flowers, and green leaves are edible; can be cooked, grilled, roasted whole as a vegetable; chopped in salads, soups, and other dishes for flavor.
-How to store: refrigerate in damp towel/plastic bag for 5-7 days.
FRENCH BREAKFAST RADISHES from Tantre Farm: also called, D’Avignon; traditional variety from Southern France; 3- to 4-inch long root that is part red with a white tip and tapered to a point). Excellent source of vitamins A, C, and the B’s! Greens are edible as well!
-How to use: raw, roasted, used in soups, sliced in salads, sandwiches, or stir-fries, grated in slaws; radish greens are delicious in soups, stir-fries , or smoothies
-How to store: refrigerate in plastic bag/damp towel for 1-2 weeks.
STORM CLOUD ZAPPER SAUERKRAUT from The Brinery: This crunchy, tangy, zappy kraut includes the simple ingredients of green cabbage, red beets, fresh ginger, filtered water, and 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, Agricole in Chelsea, and especially The Sunflower Farm Market at the Washtenaw Food Hub. For more information, please visit https://thebrinery.com and for Sauerkraut Background & Recipes: www.timesunion.com/living/article/Sauerkraut-on-New-Year-s-a-Pennsylvania-tradition-561496.php.
-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.
ORGANIC RED SHALLOTS and RED ONIONS from Second Spring Farm: You will receive both Red Shallots (member of the onion family; classic teardrop shape, reddish-copper skin, and white flesh; richer, sweeter and milder flavor typically than onions) and Rossa di Milano (classic Italian storage onion; strong, bronze-pink skins; an excellent cooking onion adding sweetness and pungency to any cuisine). Thanks to Second Spring Farm with farm description above.
-How to use: good pickled, raw, roasted; excellent caramelized and in vinaigrettes, in soups, stews or egg dishes
-How to store: store in dry, well-ventilated place for several months.
SPINACH from Tantre Farm: crisp, dark green leaf–best eaten raw or with minimal cooking to obtain the beneficial chlorophyll, as well as vitamins A and C; delicious flavor when juiced.
-How to use: toss in fresh salad, add to sandwiches, saute, steam, braise, or add to crepes, quiche, lasagna, and soups.
-How to store: refrigerate with a damp towel/bag for up to 1 week.
ORGANIC SWEET POTATOES from Second Spring Farm: these are edible roots related to the morning-glory family that have dark red-orange, purple, or deep red skin with a vivid orange, moist, sweet flesh; high in vitamins A & C; a good source of antioxidants, particularly in the purple varieties. Thanks to Second Spring Farm with farm description above.
-How to use: can be baked, roasted, mashed, sautéed, or made into fries or chips; sometimes made into pies, waffles, pancakes, breads, and cookies.
-How to store: store in a cool, dark place like winter squash. Note: Do not store in plastic or in fridge, unless cooked.
ANNOUNCEMENTS
1. ANY CHANGES in your address, phone, e-mail, or of misspelled names on any mailings or Pick Up Lists at Distribution Sites? Are we missing your share partner’s name or email address? Please let us know as soon as possible.
2. CORRECTION: FAMILY FARM HIKE on SUNDAY, June 8, from 1-3 PM: Please note that the date for the SPRING FARM HIKE was INCORRECTLY listed as June 7 on the “CSA 2025 Starting This Week” email. It should be listed as SUNDAY, JUNE 8!! Come join us for a guided monthly exploratory walk around Tantre Farm with CSA member, Alisse Portnoy, who teaches at the University of Michigan, and her daughter, Jessica. Alisse and Jessica are in their sixteenth 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 as we take an approx. 45-60 minute hike. We also hope to end with some activity from seasonal veggie roasting in the earth oven or feeding the pigs compost or something else after every hike! Meet at the picnic tables behind the Main House.
3. FARMERS MARKETS: If you need to supplement your share with a few extra items, we are set up at the Ann Arbor Farmers Market on Wed. and Sat. starting at 7 AM. We will also be at the Chelsea Farmers Market from 8 AM-1 PM starting May 31. On top of that, our Sunflower Farm Market (formerly known as the Washtenaw Food Hub Market) is open on Wednesdays and Fridays from 4 to 7 PM and on Saturdays (free coffee and tea!) as usual during our CSA pick up times from 9 AM-12 PM, so please feel free to purchase all your basic local needs and a few extra treats at any of these markets. We also have a small farm stand at the HoneyBee U-pick area (more details below).
4. HONEYBEE U-PICK: We are opening on Saturday, May 31, this week from 8 AM until 12 PM for CSA distribution and a variety of Tantre Farm and Second Spring Farm produce this week at our farm stand. The strawberries are not quite ready, but there will also eventually be u-pick strawberry picking at 5700 Scio Church Road on the corner of Zeeb Rd. and Scio Church Rd. in Ann Arbor. Stay tuned!! Other u-pick opportunities might by blueberries in July, raspberries in July through September, and u-pick flowers from July through September. Sign up to be on our mailing list, so you know times, prices, weather-related closings, etc. here: https://www.tantrefarm.com/honey-bee/
5. DO YOU LIKE TO WORK “OUTSIDE”? TANTRE FARM IS HIRING! We are looking for part-time and full-time workers who are interested in getting their hands dirty and enjoy healthy, hearty, hard work. We provide home-cooked lunches every day with food from the farm. Room and board are available for full time work, and part time work is available as well for an hourly wage. Please email us or fill out an application from our website at https://www.tantrefarm.com/internships/
6. DO YOU LIKE TO WORK “INSIDE”? SUNFLOWER FARM MARKET IS HIRING! We’re seeking an enthusiastic and organized person, who is passionate about supporting a vibrant local food community. This person needs to be able to work independently, take initiative, solve problems efficiently, and provide outstanding service to both customers and fellow team members. Please email your resume and cover letter to sunflowerfarmmarket@gmail.com and info@tantrefarm.com.
7. 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 9:30 AM (SARA there the whole time)
*Farm (Wed.)—10 AM to 7 PM (TANTRE STAFF there the whole time with some self check-in)
*Washtenaw Food Hub (Wed.) –4 PM to 7 PM (Come inside the new Sunflower Farm Market to pick up your share. STAFF there the whole time)
*Pure Pastures (Wed.) —9 AM to 11 AM (JESSICA there most of the time)
*Farm (Fri.)—2 PM to 7 PM (TANTRE STAFF there the whole time with some self check-in)
*Ann Arbor Farmers Market (Sat.) —7 AM to 12 PM (SHANNON there the whole time)
*Washtenaw Food Hub (Sat.)—9 AM to 12 PM (Come inside the new Sunflower Farm Market to pick up your share. STAFF there the whole time)
*Chelsea Farmers’ Market (Sat.)—8 AM to 12 PM (DEB there the whole time)
*Argus-Packard (Sat) — 9 AM to 3 PM (STAFF there the whole time)
*RoosRoast-Rosewood (Sat)–9 AM to 11 AM (LIZ there the whole time)
*HoneyBee U-pick (Sat)–8 AM to 12 PM (TANTRE STAFF there the whole time)
REFLECTIONS FROM THE FARM
by Richard and Deb
The late afternoon passes through the tree branches with a gentle, cool breeze welcoming and calming at the end of many hours of harvesting and weeding, and I pause for a moment to reflect on the day’s signs of life. The kale is growing taller and spilling into larger leaves. The spinach opens its spiral surface to catch the sun’s balmy rays. The leeks seem to be jumping out of their bed, some approaching two feet tall. The asparagus thrusts spears out of the moist, fertile soil. The wheel hoe pushes steadily along the long rows of young garlic, lettuce, carrots, and beets, while we chop the taller weeds with hand hoes in between the tomatoes, kohlrabi, the Napa cabbage, bok choy, and broccoli.
Meanwhile all the fava beans are in bloom. The black and white delicate flowers hold a special place in between the black and white pigment, where a bee can grasp and shove their head far enough in to drink the nectar and continue buzzing throughout the patch. The bright green, square stems unfurl thousands of flowers for the bees to drink this sugary-sweetness. Most of the bees are honey bees, although I watched very closely as a bright yellow bumblebee hovered and grasped the flowers one by one, grabbing deep into each flower to find the sweetness.
I guess that’s what it means to be native to place, to find the food in the fields around your house and to see and to know what it is you truly need, what is essential while enjoying the bright, late afternoon sun. The spring breeze is full of bird song near and far with the crickets chirping in chorus. The sweet nectar lives harmlessly on the land, but part of an important cycle of life on the farm. The favas are just the latest succession of flowers. The deep purple-brown, bell-shaped, pawpaw flowers are just finishing their blooms, while the white clover and cinquefoil bloom successively fixing nitrogen in the soil throughout the summer. The hickory twigs are dangling frilly trusses similar to the black walnut trees. While the fruit trees have dropped their blossoms several weeks ago and now the peach trees are loaded with grape-sized, green peaches. The pear trees have miniature bulbous fruits, and the apples are rounding out like tiny marbles hanging in the air.
We hope you will enjoy this week’s share of spring growth and winter’s storage treasures. Much of it comes out of the root cellar with the tubers and roots, onions, and shallots, but then we also have freshly harvested green onions, spinach, radishes, asparagus, and herbs. All of these diversely, nutritious foods from different families are favorites for people all around the world. We hope you appreciate this journey of flavor, texture, and aroma, while you savor this transition of winter and spring in readiness of our summer palette.
RECIPES
**Keep in mind a very easy way to find recipe ideas for almost any combination of share box ingredients is to type the items into your preferred “search bar” with the word “recipes” at the end, and many recipe ideas will pop up. Have fun searching!
CHAMOMILE LEMONADE (from www.vegetariantimes.com) Serves 6
If chamomile is not your cup of tea, this refreshing lemonade is a great new way to give the flower a try.
3/4 cup cane sugar
2 Tbsp grated lemon zest
5 Tbsp fresh or dried chamomile flowers, or 6 chamomile tea bags
3/4 cup lemon juice
Lemon slices, for garnish
Combine sugar, lemon zest, and 2 cups water in saucepan. Bring to a boil, stirring to dissolve sugar. Remove from heat, and add chamomile flowers. Cool. Strain chamomile mixture into 2-quart pitcher; stir in lemon juice and 3 cups water. Serve over ice with lemon slices, or store, covered, in refrigerator up to 5 days.
SPRING RADISH SPREAD (from From Asparagus to Zucchini: A Guide to Cooking Farm-Fresh Seasonal Produce by MACSAC) Makes about 2 cups.
1 (8 oz) package cream cheese, softened
1-2 Tbsp prepared horseradish, drained
1 Tbsp chopped chives or green onion tops
1 tsp chopped fresh dill
1/2 tsp salt
1 cup finely chopped radishes
Crackers or French bread
Mix all ingredients together, except crackers, in medium bowl. Cover and refrigerate 1-2 hours. Serve with crackers or crusty French bread.
ROASTED ASPARAGUS-CARROT-SPINACH SOUP (from https://recipes.sparkpeople.com/recipe-detail.asp?recipe=1865971)
1 bunch of Asparagus
3-4 Carrots (peeled & sliced length-wise)
2 cups of Spinach
2 cloves of Shallots
Water – to make vegetable stock
Milk (or alternative milk)- about 2 cups
Salt & Pepper to taste
1 Tbsp. fresh oregano, minced
Chives, chopped for garnish, to taste
Begin by cutting bottom ends off asparagus (don’t throw away). Peel the carrots (reserve the peels). Place asparagus & carrots on tray to roast in oven – set @ 450 for appx. 20 minutes, carrots cooked about 5 minutes longer. Place the asparagus ends, carrot peels, and shallots in pot. Cover with water and season with minced oregano and other seasonings to taste. Bring to boil, then simmer appx. 20 minutes. This will make your stock. Combine veggies & splash of stock in blender and begin blending. Add more stock & milk as needed to your taste and continue to blend to the consistency you desire. Garnish with chopped chives and chive blossoms to taste.
CELERIAC AND SWEET POTATO SOUP (from The Genesis Farm Cookbook) Serves 6
2 Tbsp butter or vegetable oil
1 large leek, washed thoroughly and sliced thin (or 1 large Second Spring onion, chopped)
1 large or 2 medium celeriac, peeled and cut into 1-inch cubes
1 1/2 lbs sweet potatoes, peeled and cut into 1-inch cubes
1 1/2 tsp salt
1/2 tsp ground allspice or nutmeg
4 cups water or unsalted vegetable broth
1 cup apple cider
1 cup light cream or milk (optional)
Salt and pepper, to taste
1/4 cup toasted pecans or almonds, chopped coarsely
Chives, minced to taste
Heat the butter or oil in large pan over medium-low heat. Saute the onions, stirring occasionally for about 10 minutes, or until lightly browned. Add the celeriac, sweet potatoes, and salt. Cover and cook, tossing a few times, for about 10 minutes. Add the allspice or nutmeg and stir for another minute. Pour in water and apple cider. Increase heat and simmer for about 30-40 minutes, until very tender. Cool to lukewarm, and puree in a blender or food processor and return to the pot (or use a stick blender to purée the soup in the pot.) Stir in the cream or milk. Salt and pepper to taste. Serve warm and add nuts, minced chives and chive blossoms for garnish.
ROASTED CARROTS, SHALLOTS, AND GARLIC (from https://gustotv.com/recipes/sides/roasted-carrots-shallots-and-garlic/)
1 pound (450 g) carrots, trimmed and sliced into large chunks
3 shallots, peeled and trimmed
3 garlic cloves
3 tablespoons (45 ml) extra virgin olive oil
1 tablespoon (15 ml) dried thyme
2 sprigs fresh oregano
Salt and pepper
Preheat oven to 425 F (220 C). Add carrots, shallots, garlic, olive oil, thyme, rosemary, salt and pepper to a large mixing bowl. Using your hands, or tongs, toss everything together until evenly coated with oil. Spread into a single layer on the baking sheet. Bake in oven for 20-25 minutes, tossing occasionally to ensure even cooking. Remove when soft and caramelized.
TANTRE FARM SLAWA simple, refreshing salad! Serves 4
2 medium beets, grated
3 large carrots, grated
3 radishes, grated
1 small celeriac, peeled and grated, (strong flavor, so to taste)
1/2 to 1 medium onion (optional)
¼ to ½ cup sesame or sunflower seeds, toasted
¼ cup olive oil, to taste
3 Tbsp lemon juice, to taste
Salt and pepper to taste
Grate vegetables into a bowl. Chop onion, if desired, and add to bowl. Toast sesame or sunflower seeds. Add when cooled. Add olive oil and lemon juice as a salad dressing to suit your taste. Serve immediately or marinate for a few hours in the refrigerator.
Variations: Add grated white turnips, lettuce, spinach, mint, chives, etc.
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