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. **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, since you signed up with a prorated share, you can find all past newsletters on our website under the NEWSLETTERS section in the CSA Info tab.
THIS WEEK’S SHARE
AMARANTH: known as “Callaloo” in the Caribbean; medium-green, oval to heart-shaped leaves; tastes like spinach and can be prepared like spinach.
-How to use: use in soups or as a cooked green like spinach
-How to store: refrigerate with a damp towel/bag for up to 1 week
ARUGULA: known as “wild rocket” with more deeply lobed leaves and a more pungent flavor; an aromatic, bright salad green with a peppery mustard flavor. See Week 1 newsletter for usage and storage tips.
PUPRLE GREEN BEANS (Royal Burgundy): brilliant purple, smooth, round, meaty pods; add stunning color to salads when used raw; pods turn dark green when cooked; excellent fresh or frozen.
-How to use: raw in salads, steamed, sautéed, stir-fried, etc.
-How to store: refrigerate in plastic bag for up to 1 week.
CARROTS (Chantenay): shorter than other cultivars, but have greater girth with broad shoulders and taper towards a blunt, rounded tip; most commonly diced for use in canned or prepared foods. See Week 5 newsletter for usage and storage tips.
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 2 newsletter for usage and storage tips.
CUCUMBERS: long, cylindrical, green-skinned fruit of the gourd family with mild, crisp flesh; the thin skin doesn’t need peeling, unless waxed for longer shelf life in stores. See Week 5 newsletter for usage and storage tips and recipe at end.
FRESH HERBS: Everyone will receive 2 bunches of herbs:
1. Prospera Italian Large Leaf BasiL: an herb with a sweet aroma with notes of anise in its green leaves; traditionally used in pesto, and originally from India where it was traded in ancient times via the spice routes. This herb does not store well in a refrigerator, since it does not like cold temperatures. It will last longer when stored in a jar, vase, or glass of water on your counter or table top.
2. Italian Flat-Leaf Parsley: flat, glossy, dark green leaves have a strong parsley/celery flavor for use dried or fresh; high in vitamins A and C, and other minerals, such as iron; especially good in omelets, scrambled eggs, mashed potatoes, soups, vegetable dishes, as well as, sauces
SUMMER ONIONS (Yellow Spanish): a sweet, mild flavored onion with a yellow skin. See Week 7 newsletter for usage and storage tips.
NEW POTATOES: You will receive Carola (yellow potato from Germany; smooth, creamy texture that is good for baking or frying) and Red Sangre (one of the prettiest of all red skinned varieties with medium-sized oblong tubers; creamy white flesh that is especially delicious boiled or baked). See Week 7 newsletter for usage and storage tips.
TOMATOES: You will receive a pint each of Sun Gold Cherry (exceptionally sweet, bright tangerine-orange cherry tomato; less acidic than the red cherry tomato, so slightly less bland in flavor; popular as a garnish, in salads, or as a cooked side dish that can be sauteed with herbs) and Cherry Mix (may include a colorful variety of Sakura, Tomatoberry, Sungreen, Indigo Cherry). See Week 9 newsletter for usage and storage tips.
WATERMELON: You will receive 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) OR Sunshine Yellow (8-10 pounds oval-rounded fruit; green-striped shell with bright yellow flesh, which is brittle, juicy, and very sweet).
-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.
1. ALLERGEN-FREE COOKING CLASS on AUG 17 from 4 PM—7 or 8 PM! Join other allergy families for a “Top 9” food allergen and gluten-free meal featuring Tantre produce with guidance and expertise from CSA members, Jennifer Oldham and Lisa Norgren. We’ll prepare everything on new cutting boards etc. and keep the meal free of dairy, egg, peanut, soy, wheat/gluten, tree nuts, shellfish, fish, sesame and any other allergens group members deal with (please let us know!). Please keep in mind our farm kitchen is not a completely allergen-free environment, but we can prepare some dishes outside if needed. We’ll be in touch by email ahead of time to check all the ingredients and plans with participants. Arrive at 4 PM to help prepare food and learn more about recipes followed by dinner at 6 PM. There will be a $10 fee for adults and $5 for kids. Please register with COOKING CLASS in the Subject Line and your NAME, PHONE NUMBER, and E-MAIL ADDRESS in the body of the email. We have 15 spaces available, so let us know if you’re interested in joining us for a special night of cooking and eating together at Tantre Farm.
2. WANTED: TOMATO PICKERS!! Is there anyone interested in helping us pick tomatoes any weekday morning for the next few weeks, but especially on Mon, Tues, Thurs, and Friday anytime from 7 – 11:30 AM? We will even feed you a homemade, farm-cooked lunch at 12 PM if you stay. We are currently a little short-handed and appreciate any extra help. Please contact us by email with the day you are interested in helping and your phone number. Thanks!
3. U-PICK RASPBERRY PATCH OPENING THIS WEEKEND: Our August and September berries have finally begun ripening 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 $6/pint when you pick and $4/half pint if we pick. Our patch will be open ONLY on Saturday and Sunday this week from 8 AM-7 PM. To keep informed go to https://www.tantrefarm.com/tantre-farm-raspberry-u-pick. We will keep you informed as the fall raspberries continue ripening!
4. STILL PLENTY OF BOXES AVAILABLE FOR OUR IMMUNE BOOSTER CSA THIS WEEK: Please feel free 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 for a share!
5. PICK UP TIMES & LOCATIONS REMINDER: Please use your Member Dashboard to schedule Vacations or Pick up Location Changes or let us know if you are having any problems with rescheduling.
*Ann Arbor Farmers’ Market (Wed.)—7 AM to 12 PM
*MOVE Fitness & Wellness Studio (Wed)—8 AM to 12 PM
*Farm (Wed.)—10 AM to 7 PM
*Washtenaw Food Hub (Wed.) –6 PM to 8 PM (Hub Farm Market open during this time!)
*Pure Pastures (Wed.)—9 AM to 11 AM
*Farm (Fri.)—2 PM to 7 PM
**Community High School CHANGED TO AA FARMERS MARKET (Sat.) —7 AM to 12 PM
*Washtenaw Food Hub (Sat.)—9 AM to 12 PM
*Chelsea Farmers’ Market (Sat.)—9 AM to 12 PM
*Argus-Packard (Sat)**Change in starting time to 10:30 AM to 3 PM
*RoosRoast-Rosewood (Sat)–9 AM to 11 AM
*HoneyBee U-pick (Sat)–8 AM to 12 PM
ITALIAN PARSLEY AND ARUGULA SALAD WITH MUSHROOMS
1 cup parsley leaves, loosely packed, washed, spun dry
1 cup arugula, loosely packed, washed, spun dry
3 firm white cultivated mushrooms; sliced thin
1 Tbsp extra-virgin olive oil
1 1/2 tsp fresh lemon juice
Freshly ground black pepper, to taste
1/4 cup thinly-sliced sweet onions, soaked in ice water 15 minutes, drained
Parmesan cheese, shaved in thin curls
In a large bowl toss the parsley, arugula and mushrooms with the salt. Add the oil and toss well. Add the lemon juice and toss well. Season to taste with the black pepper. Divide the salad among plates and add to each portion some of the onions and Parmesan curls. Enjoy!
PURPLE BEAN AND TOMATO SALAD (from www.grouprecipes.com)
1 cup purple beans, chopped into 1-inch pieces
3 Tbsp hummus
1 tsp lemon juice
1/4 tsp oregano
1 sprig parsley, minced
3 oz lettuce, shredded
4 cherry tomatoes, halved lengthwise
Fresh ground black pepper, to taste
Steam the bean pieces 4 minutes over boiling water. Set aside. In a small bowl, mix together hummus, lemon juice, oregano and parsley. Set aside. Place lettuce in a salad bowl. Top with tomato slices and warm, steamed beans. Season with pepper. Pour hummus mixture overtop of everything, toss lightly to coat. Serve immediately. Serves 1-2
FARM CHEESE STUFFED COLLARD ROLLS WITH CHERRY TOMATOES (adapted from https://www.epicurious.com/recipes/food/views/vegetable-and-ricotta-stuffed-collard-rolls-with-tomato-sauce-11642)
For the sauce:
1 pt cherry tomatoes
2 garlic cloves, pressed or crushed
1/4 cup or more basil and/or parsley leaves, thinly sliced
1/4 cup olive oil
Salt and pepper, to taste
Cut the cherry tomatoes in half and place in large bowl. Add the garlic, basil and olive oil and stir to combine. Season with salt and pepper. Pour half of the sauce into a large baking dish.
For the rolls:
6-10-large collard leaves, washed well
1 cup farm cheese or ricotta cheese
1/4 lb whole-milk mozzarella, cut into 1/4-inch dice
1 large egg, beaten lightly
1/4 cup thinly sliced scallion (or sweet onion)
In a kettle of boiling water boil the collards for 10 minutes, or until they are crisp-tender, drain them, and refresh them in a large bowl of cold water. In another large bowl combine the ricotta, the mozzarella, the egg, the scallion, and salt and pepper to taste. Cut out the tough center rib and stem one third of the way up one of the collard leaves and pat the leaf dry. Mound 2 heaping tablespoons of the cheese mixture at the top end of the leaf and roll up the leaf, tucking in the ends to form a roll. Make rolls with the remaining collard leaves and cheese mixture in the same manner. Arrange the rolls in one layer on the sauce in the baking dish and cover with the remaining sauce. Bake the rolls, covered, in the middle of a preheated 375 degree oven for 45-50 minutes, or until the sauce is bubbling and the rolls are cooked through.
TABBOULI (from The World in Your Kitchen) Serves 4-6
1/2 cup bulgur
A few lettuce leaves
4 Tbsp chopped fresh parsley, divided
2 Tbsp chopped fresh mint
1 onion, finely sliced
4 tomatoes (or 1 – 2 pints cherry tomatoes), chopped
1 cucumber, chopped
4 Tbsp lemon juice
4 Tbsp olive oil
Salt and pepper, to taste
Soak bulgur 20-30 minutes in cold water to cover. Drain well. Line a salad bowl with lettuce leaves and spoon in bulgur. Mix in 3 tablespoons of the parsley, mint, onion, and tomatoes. Whisk lemon juice with olive oil, salt and pepper; toss with salad. Sprinkle remaining tablespoon of parsley on top.
PARSLEY SAUCE (from Festivals Family and Food by Diana Carey and Judy Large)
1 Tbsp butter
1 Tbsp flour
1/2 pt milk or stock
3 Tbsp fresh parsley
Melt the butter, gradually add flour and stir well. Add milk slowly, cook gently for 5 minutes and add chopped parsley just before serving. Serve with fish, ham, or cooked vegetables.
SWEET ONION AND WATERMELON SALSA (from Farm-Fresh Recipes by Janet Majure)
2 cups chopped watermelon, seeded
3/4 cup sweet onion
3/4 cup black beans, rinsed and drained
1/4 cup chopped seeded jalapeno chilies
1/4 cup chopped fresh cilantro
1 Tbsp brown sugar
1/2 tsp salt
Mix watermelon, onion, beans, chilies, cilantro, brown sugar, and salt in a bowl. Refrigerate covered for 1 hour to blend flavors. Stir and serve as dip, condiment, or salad.