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.
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.
GOLDEN BEETS or PINK RADISHES: We had to make some substitutions this week, so Wed. members will receive Radishes (see below) and Fri./Sat. members will receive Golden Beets (orange skin with rich gold interior; mild, sweet flavor when cooked).
-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.
ORANGE CARROTS (Mokum): a very sweet, slender, “pencil carrot” with no greens this week.
-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
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.
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 tip: to mellow garlic’s strong flavor 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, sauteed and added to stir-fries, meats, vegetables
-How to store: garlic can be stored in an open, breathable basket in a cool, dark place for many months
LACINATO KALE: also called “dinosaur kale, tuscano, or black kale”; dark green, noncurled, blistered leaves, but heavily savoyed
-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 Ailsa Craig (a sweet, mild, yellow-skinned, heirloom onion) and Red Long of Tropea (specialty variety of tall, elongated, red bulbs traditionally grown in Mediterranean Italy and France)
-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.
PINK RADISHES or GOLDEN BEETS: We had to make some adjustments this week with a few items, so Friday/Saturday members will receive Golden Beets (see above) and Wednesday members will receive Pink Beauty (pink-colored root with mild, spicy flavor and greens included; excellent source of vitamins A, C, and the B’s).
-How to use: raw, roasted, used in soups, sliced in salads, sandwiches, or stir-fries, grated in slaws; radish greens are delicious in soups or stir-fries
-How to store: refrigerate in plastic bag/damp towel for 1-2 weeks.
CHERRY or GRAPE TOMATOES: You will receive 1 pint of any of the following: Five Star Grape (bright-red, sweetest, grape tomato with excellent, sweet flavor and firm, meaty texture with few seeds and little juice), Clementine (tangerine-colored, oval-round fruits; appealing, sweet-tart flavor; exceptional when halved and roasted), Cherry Bomb (vivid red fruits of cherry size; firm, sweet, and well-balanced), Sun Gold Cherry (exceptionally sweet, bright tangerine-orange-cherry tomato; less acidic than the red cherry tomato, so slightly less bland in flavor), Tomato Berry (unique strawberry-shaped, deep red colored fruits with firm, meaty texture and excellent sweet flavor) OR Verona (similar to Juliet, but with even tastier, somewhat plumper, deep red “cocktail plum” fruits; good in sauces and in salads).
-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 any of the following 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), Natsu Cocoa (very uniform fruit with exceptional sweetness and dark green, tiger-striped rind; the epitome of summer—natsu means “summer” in Japanese), and Sureness (superior yellow flesh watermelon with attractive dark green skin with narrow, dark green stripes and sweet, bright yellow 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. SUSTAINABILI-TEA TABLE AT THE FOOD HUB ON WED. AUGUST 6 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. Join us this Wednesday, August 6 for another Community Tea event! Rachel Kanaan returns to share her expertise in kombucha brewing, including tips on adding fun summer fruit flavors during secondary fermentation. A big thank you to Tantre Farm and Kapnick’s for donating their fresh fruit for the event!
2. 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.
3. SAVE THE DATE–SUMMER FARM HIKE on SUNDAY, August 24 (time TBA): 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, who are longtime CSA members, look forward to sharing some of its treasures and treasure spots with you. We’ll use all our senses as we take an edible hike, visit the animals, and explore the fields and the mushroom forest. We may even roast something delicious in the earth oven! Meet at the picnic tables behind the Main House. Please feel free to come earlier or stay later and bring a picnic meal, which could be supplemented with a few fresh Tantre veggies! Hope to see you at the farm!
4. VOLUNTEERS FOR WEEDING NEEDED!! It would be great if you had some extra time to help us in the parsley, the cilantro, the herb garden, 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 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!
5. WANTED: TOMATO PICKERS!! Is there anyone interested in helping us pick tomatoes any weekday morning for the next few weeks, but especially on Monday, Tuesday, Thursday, OR Friday mornings anytime between 7 AM and 11 AM. We will even feed you a homemade, farm-cooked lunch. We are a little short-handed, so please contact us with an email to info@tantrefarm.com with TOMATO PICKER in the Subject Line .
6. SUNFLOWER FARM MARKET EXPANDED HOURS: We are now 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. Come see our new products and enjoy a cup of coffee or tea on Saturday mornings! https://www.thewashtenawfoodhub.com/sunflower-farm-market/
7. 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 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/
8. DO YOU LIKE TO WORK “OUTSIDE”? TANTRE FARM IS HIRING! Many of our college and high school students are going back to school soon, so 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. Please email us or fill out an application from our website at https://www.tantrefarm.com/internships/
9. 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.
10. 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.)—NEW EXPANDED HOURS 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)
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!
WATERMELON HIBISCUS COOLER (SLUSHY)
6 cups cubed watermelon (try freezing them first for a slushy)
1 1/2 cups brewed hibiscus tea (cooled first)
juice of one lime
Optional!: 2 teaspoons of your favorite liquid sweetener (agave, maple, walnut, honey etc)
Throw all the ingredients into a high speed blender. Makes about 4 drinks. This is really good without sweetener!
POTATO ARUGULA SALAD (from Capay Organic Farm CSA “Farm Fresh to You” website) Serves 4-6
1 1/2 lbs red potatoes cut into 3/4-inch cubes
1/4 tsp pepper
3 Tbsp white wine vinegar or regular vinegar
1/4 cup extra-virgin olive oil
2 Tbsp of fresh minced tarragon or thyme
1 bunch arugula, rinsed and chopped or torn
2 cloves minced garlic
1 pt of cherry tomatoes, halved
1/2 tsp salt
Bring large pot of salted water to boil. Add cubed potatoes and cook until tender, about 12-15 minutes. In a bowl, mix next 5 ingredients until salt dissolves. Whisk in oil until it thickens. Drain potatoes, return to pot. Toss with dressing, tomatoes, and arugula. Serve at room temperature.
SWEET GREEN BEAN, CARROT, AND WALNUT STIR-FRY
1 qt green beans, stems removed
2 carrots, sliced medium-thin
2 cups walnuts (halves or pieces – and feel free to substitute cashews or favorite nuts)
1 cup raisins (optional)
3 Tbsp cooking oil
2 Tbsp tamari
2 Tbsp maple syrup or barley malt or brown sugar etc.
Steam carrots 3 minutes, add beans and steam another 2-3 minutes, then place in pan (cast iron recommended) where oil is already hot. Saute 3 minutes then make space in the center of the pan and add walnuts, then sweetener and tamari, then raisins if desired (it will already be fairly sweet). If you wished to be slightly more meticulous, you could combine nuts, raisins, sweetener, and tamari in a separate bowl and mix well before adding to stir-fry. Stir-fry another 3-5 minutes and enjoy!
CURRIED GREENS AND POTATOES (from Eating Well is the Best Revenge by Marian Burros) Serves 2
1 lb (16 oz) new potatoes
1 lb (16 oz) mixed greens (arugula, kale, beet greens, radish greens)
1 or more clove(s) of garlic
1 tsp olive oil
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp turmeric
1/4 (or less) teaspoon hot pepper flakes or cayenne pepper
2 cups canned, crushed, no salt tomatoes (or use some of your cherry 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. Here is where you use all those dark green outer leaves of curly endive, frisee, escarole, romaine, and other greens that are loaded with character.
Note: Choose any combination of greens and serve with crusty bread.
CUCUMBER, MINT AND WATERMELON SALAD (from http://andloveittoo.com ) Serves 6-8
2 medium or large cucumbers, cubed & peeled
4 cups watermelon (1 small or 1/2 medium), cubed
Juice from 1 lemon or 2 Tbsp lemon juice
1 Tbsp sugar
1 Tbsp crushed mint
1 cup raw cashews
In large serving bowl, mix together cucumbers and watermelon. Set aside. In small mixing bowl, whisk together lemon juice, sugar and crushed mint, until sugar is completely incorporated. Pour lemon-mint dressing over cucumbers and watermelon, refrigerate until ready to serve. Immediately prior to serving, toss in raw cashews. Serve cold.
Back to top