THIS WEEK’S SHARE

ARUGULA: You will receive a small bunch of Arugula (an aromatic, bright green, salad green with a peppery mustard flavor; 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 in refrigerator for up to 5 days.

BASIL (Prospero Italian Large Leaf): an herb with a sweet aroma with notes of anise in its green leaves; traditionally used in pesto, tomato sauces, pesto, and salad dressings; originally from India where it was traded in ancient times via the spice routes.

-How to store: store herbs upright with cut stems in 1 or 2 inches of water on your counter or table top. This herb does not store well in a refrigerator, since it does not like cold temperatures.

GREEN BEANS: You will receive Jade (long, slender, deep green, filet bean).

-How to use: raw in salads, steamed, sautéed, stir-fried, etc.

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

RED BEETS or CHERRY TOMATOES: We had to make some adjustments this week with a few items, so Friday/Saturday members will receive Cherry Tomatoes (see below) and Wednesday members will receive Red Ace Beets (round, smooth, deep red roots with sweet flavor and medium-tall, no greens).

-How to use: roots good in soups, stews, roasted, boiled, steamed, excellent grated raw into salads or baked goods.

-How to store: store unwashed in plastic bags in hydrator drawer of refrigerator for up to 2 weeks

GREEN BROCCOLI: deep emerald green, tiny buds that are clustered on top of stout, edible stems; high in vitamins A, C, calcium, potassium, and iron; known as an anti-cancer vegetable).

-How to use: use raw, steamed, sauteed, stir-fried, in casseroles, soups, pizzas, etc.

-How to store: store loosely in plastic bag for up to a week.

CARROTS WITH GREENS (Sugarsnax): smooth, uniform, 9-inch tapered roots that are tender and sweet. Carrot leaves are very nutritious with lots of protein, minerals and high levels of vitamins, especially ‘C’ and ‘K’.

-How to use: can be used raw as carrot sticks, grated in salads or juiced; steamed or sauteed, in stews, soups, casseroles, or stir-fries.

-How to store: refrigerate roots in plastic bag for up to 2 weeks; greens may last up to a week refrigerated in plastic bag.

CUCUMBERS: You will receive either Olympian (considered a slicing cucumber with dark green, straight 8- to 9-inch fruit; crisp with fresh flavor) OR Little Leaf (considered a pickling cucumber with blocky, medium-length, distinctively bright emerald green fruits, which are good for fresh eating and pickling).

-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 leftovers as soon as possible.

GREEN CURLY KALE: well-ruffled, curly green leaves on green stems; this variety makes a good, roasted “kale chip” and kale salad.

-How to use: Boil or steam until color brightens; great in omelets, quiches, lasagna, casseroles, soups, stews, salads, and smoothies.

-How to store: keep in plastic bag or damp towel in refrigerator for up to 1-2 weeks.

ONIONS: You will receive a combination of any of the following Ailsa Craig (a sweet, mild, yellow-skinned, heirloom onion) or a young Red Long of Tropea (specialty variety of tall, elongated, red bulbs traditionally grown in Mediterranean Italy and France) or Cipollini (a traditional Italian onion known for its flat, oval shape and delicately mild, sweet flavor; ranges in size from 1-3 inches; used for pickling and to season a wide variety of dishes and especially good grilled on a skewer).

-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 or plastic bag in fridge for 2-7 days.

NEW RED POTATOES: 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.

-How to use: 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 temperatures convert the starch to sugars and may turn dark when cooked.

CHERRY TOMATOES: We had to make some substitutions this week, so Wed. members will receive Beets (see above) and Fri./Sat. members will receive Tomatoberry (unique strawberry-shaped, deep red colored fruits with firm, meaty texture and excellent sweet flavor).

-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 one or two mini melons called 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).

-How 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.

ANNOUNCEMENTS

1. FORAGE AND FEAST Cooking Class on SUNDAY, Aug. 17, from 11 AM -2 PM: Come to this foraging class and turn our collections into a gourmet meal with local foraging expert, Rachel Mifsud, from “Will Forage For Food”. Plant walks are great, but what do you do with stuff once you get it home? This class is designed to teach you exactly that. We will go out and forage for about an hour, then we will bring our harvest into the kitchen where we will combine it with previously foraged items (from my stash), farm fresh ingredients, and some grocery store staples to make a gourmet meal that we will share. Our meal will include an appetizer, a main dish, 2-3 sides, a desert, and both an alcoholic and a non-alcoholic beverage, all made with wild ingredients. Please note any dietary restrictions when you register. Bring your harvesting basket if you have one. It will also be helpful if you bring your favorite kitchen knife and a kitchen towel. And you may want a notebook to jot down recipes as we go.

Cost: $75, includes guided foraging, a cooking class, and a gourmet meal!!!

There is limited space. Only payment holds your spot. To reserve your spot, go to https://www.willforageforfood.com/store  to register. Use the code TANTRE at checkout for a 20% discount.

2. SUSTAINABILI-TEA TABLE AT THE FOOD HUB ON WEDNESDAYS from 5 to 6 PM: Iced Tea and mug are provided for a suggested donation of $5 — or feel free to bring your own mug and favorite tea. We’ll gather to sip, share stories, and hear what others in the community are up to. Each week features a special host and theme to spark conversation, but you’re welcome to bring any topic to the table related to food, sustainability, or community life. This week Tracy Ehrlich, the baker behind Harvest Kitchen and Homestead Bread, will share her sourdough secrets and love for bread-making. Next week Rachel Kanaan will be sharing her experience in kombucha brewing and how to add fun summer fruit and veggie flavors during secondary fermentation with special thanks to Tantre Farm and Kapnicks for their fresh fruit.

3. VOLUNTEERS FOR WEEDING NEEDED!!  With all this rain we’ve been having, we just can’t keep up with the weeds! It would be great if you had some extra time to help in the parsley, the cilantro, or the flowers, –even if it’s just for 10 or 15 minutes before you pick up your box at the farm, come join us. We definitely could use the help!! Please send us an email to info@tantrefarm.com and set up a time to come any day of the week or evenings until dark. Thank you to those of you who have helped out so far! Every little bit helps a lot!

4. 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 on Saturdays from 8 AM-1 PM. 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. Finally, we also have a small farm stand at the HoneyBee U-pick (more details below).

5. SUNFLOWER FARM MARKET EXPANDING HOURS AND MINDO CHOCOLATE DEMO ON AUG. 2: Starting Aug. 2 we will be open from 9 AM until 5 PM on Saturdays and now Sundays as well! If you pick up at the market on Saturdays, you may pick up your share anytime between 9 AM and 5 PM starting THIS WEEK. Also, this Saturday, Aug. 2, we are happy to host Mindo Chocolate for a pop up from 1 to 3 PM with free samples of chocolatey delights, so come get your share during Barbara Wilson’s demo of all things chocolate.

6. NEW HOURS FOR HONEYBEE U-PICK (5700 Scio Church Rd., Ann Arbor) OPEN ONLY ON SATURDAYS FROM 8 AM TO 12 PM: You may still try to upick blueberries and maybe some raspberries this week, but they have been heavily picked, so we will be open only 1 day/week for now on Saturdays. We also will have a wide variety of extra Tantre Farm produce at our farm stand for purchase as well as local honey and eggs on Saturdays. Check our website for updates. Sign up to be on our mailing list, so you know times, prices, weather-related closings, etc. here: https://www.tantrefarm.com/honey-bee/

7. 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/

8. 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 .

9. 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 5 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 ON THE FARM

by Richard and Deb

Yesterday in the heat of the afternoon at nearly 90 degrees, a large portion of the farm crew picked hundreds of tender, sweet, green beans in the 400-ft bed of beans. As we picked, the wind started to grow. The sky darkened and the warm sunshine disappeared. The air cooled down, and we felt a sense of relief, so we settled into the comfortable rhythm of picking beans.

It wasn’t long before a few fat raindrops plopped down slowly on our shirts. It was hard to tell how much rain would fall so we just kept picking. Finally there was a steady shower of wet, silvery raindrops, and everyone started to get moist, but still we kept picking. The soil became muddy, and everyone still kept picking. Finally it looked like we had enough beans, and the storm was turning into torrents of rain, so everyone scurried up to the packing shed to set up boxes for packing and sorting the next day, and we folded boxes, organized the packing shed and swept the floor. By this time, the storm had intensified so much that it knocked out the electricity to the barn, so we worked in the dim light for a bit. Finally when all the work was done, we stood quietly in the packing shed with no light, and it was time to head home to dry off.

Working altogether in a rain storm creates a good deal of social cohesion. Everyone gets wet, but a cheerful social connection occurs as we keep picking beans and the sky keeps making rain. Such an important element of this farm for people to connect is just doing simple work. In the spring, summer, autumn and winter the connection between people is important, especially when it involves working with the soil and the ecology of the land. Just being together doing simple work hour after hour through the heat of the sun, through the mist of the morning, and through the saturation of the rain, builds bonds that are long term. The rain has a way of tumbling through the sky finding its way to the earth to nurture all living things and to nurture the living soil and in turn to nurture each one of us.

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!

BAKED CUCUMBERS IN BASIL CREAM (from Farmer John’s Cookbook) Serves 4-6

1 1/2 Tbsp red wine vinegar

1 tsp salt

1/4 tsp sugar

4-5 cucumbers, peeled, halved lengthwise, with 1-inch slices

2 Tbsp unsalted butter, melted

1 scallion, finely chopped

1 cup heavy cream

3 Tbsp chopped fresh basil leaves

Salt and freshly ground black pepper, to taste

Preheat the oven to 375 degrees. Mix the vinegar, salt, and sugar in bowl. Add the cucumber slices and toss to combine. Set aside to marinate for 30 minutes. Drain the cucumber slices in a colander, then pat them dry with a clean dish towel. Put cucumber slices in a shallow baking dish. Pour the melted butter over them and add the scallion; toss to combine. Bake the cucumbers, stirring occasionally, until tender, about 45 minutes. Meanwhile, heat the cream in a small pot until it comes to a light boil. Continue to cook the cream, stirring frequently, until it is reduced to 1/2 cup, about 20 minutes. Stir in the basil and turn off the heat; let mixture steep for 2 minutes. Pour the basil cream over the cooked cucumber slices. Season with salt and pepper to taste.

CREAMY CARROT AND BROCCOLI SLAW (from Capay Organic Farm CSA “Farm Fresh To You” website) Serves 2

A great way to use up the broccoli stems after eating the florets!

3 Tbsp mayonnaise

1 1/2 Tbsp fresh lemon juice

1 1/2 tsp grated onion

1 1/4 tsp coarse-grained Dijon mustard

1 1/4 cups shredded broccoli florets and peeled stems

3/4 cup shredded peeled carrots

Combine mayonnaise, fresh lemon juice, onion and mustard in medium bowl; whisk to blend. Add broccoli and carrots; toss to coat. Season slaw to taste with salt and pepper. Refrigerate to blend flavors, about 20 minutes.

GREEN BEAN AND POTATO PUDDING (from Madison Herb Society Cookbook) Serves 4

1 lb green beans

1 lb potatoes

4 eggs

1/2 cup grated Parmesan cheese

2 Tbsp olive oil

2 garlic cloves, minced

2 Tbsp chopped fresh parsley

2 Tbsp fresh marjoram or 1 tsp dried

Salt and pepper, to taste

1/2 cup bread crumbs

Preheat oven to 350 degrees. Cook beans and potatoes in boiling water until tender. Blend until smooth in food processor or blender. Blend in 1 egg at a time. Mix in cheese. Saute garlic, parsley, and marjoram in olive oil for 1 minute. Combine the two mixtures. Add salt and pepper to taste. Oil large, shallow baking dish. Dust with half the bread crumbs, shaking out excess. Pour in bean mixture; top with remaining crumbs. Bake 45-50 minutes, until puffed and golden.

WATERMELON LEMONADE WITH BERRIES (from Rolling Prairie Cookbook by Nancy O’Connor) Serves 2

2 cups seeded, cold watermelon chunks

1/2 cup frozen raspberries or strawberries

1/2 cup chilled lemonade

1-2 Tbsp sugar or honey (to taste)

8-10 ice cubes

Place all ingredients in a blender until well-blended. Pour into large, frosty mugs.

BEET SALAD Serves 6

4 medium fresh beets

1 bunch arugula as a garnish

2 Tbsp toasted sesame seeds

Lemon Dressing:

4 Tbsp extra virgin olive oil

3 Tbsp fresh lemon juice

1/4 tsp sea salt

Trim the greens off one inch above the beet. Keep the thin tap root. In a medium saucepan cook the whole beets, covered, in boiling water for 40 to 50 minutes. Drain, cool slightly and peel the beets (cooking and peeling can be done the day before). For the dressing combine the olive oil, lemon juice and sea salt in a mixing bowl. Dice the beets into bite-size cubes. Put them in the bowl of dressing. Stir well and refrigerate. When you are ready to serve, toast the sesame seeds in a pan on the stove top. Remove when they are golden brown. To serve, line each plate with a bed of arugula leaves. Stir the beets again, then us a slotted spoon to scoop them onto the plates. Sprinkle the seeds over the top and serve.

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