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
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.
YELLOW BEANS (Rocdor): long, slender, yellow bean; meaty, firm texture and no watery taste.
-How to use: raw in salads, steamed, sautéed, stir-fried, etc.
-How to store: refrigerate in plastic bag for up to 1 week.
GREEN CABBAGE: You will receive either Savoy (loose, full head of crinkled leaves varying from dark to pale green; mellow-flavored cabbage considered to be superior for cooking) OR Tendersweet (midsize, flat heads; tender leaves are very thin, sweet, and crisp–perfect for coleslaw or stir-fries). See Week 6 newsletter for usage and storage tips.
CARROTS (Hercules): sweet, orange, cone-shaped roots; good eating quality and stores well. See Week 5 newsletter for usage and storage tips.
SWEET CORN: corn is often referred to as maize and is an ancient staple food of the Americas; everything on the corn plant can be used: “husks” for Tamales, the “silk” for medicinal tea, the “kernels” for food, and the “stalks” for fodder; contains a significant amount of vitamin A, B-complex, phosphorous and potassium along with vegetable protein. * This corn is picked a bit young, so the kernels are small and tender, since this is the first picking.
–How to use: ears of corn can be steamed in 1-2 inches of water for 6-10 minutes, or drop ears into boiling water (enough to cover) for 4-7 minutes; ears of corn can also be roasted unhusked in the oven or outside grill for about 20 minutes.
-How to store: refrigerate with husks on, and use as soon as possible to retain sweetness and flavor.
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.
GARLIC: a bulb of several papery white cloves; believed to help in fighting infections, cancer prevention, bolstering the immune system, lowering blood pressure, and at least some people believe that it can ward off vampires and insects.
*Cooking tips: 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. See Week 7 newsletter for usage and storage tips.
FRESH HERBS: Everyone will receive a bunch of Prospera Italian Large Leaf Basil this week, 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.
LETTUCE (Tropicana): Large, bright green heads with thick crumpled leaves; excellent in salads and sandwiches. See Week 1 newsletter for usage and storage tips.
ONIONS (Red Long of Tropea): specialty variety of tall, elongated, red bulbs traditionally grown in Mediterranean Italy and France. 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 any of the following 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), Sakura (bright-red, shiny, medium-large cherry tomato with real sweet tomato flavor and firmness without being hard), 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 2 of 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), OR New Orchid (sweet, bright orange flesh with sherbet-like taste and skin has dark green contrast stripes; oval round, medium large “icebox” size; similar to “Sunshine” in appearance, but larger), OR Sunshine Yellow (8-10 pounds oval-rounded fruit; green-striped shell with bright yellow flesh, which is brittle, juicy, and very sweet). See Week 10 newsletter for usage and storage tips.
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 by Aug. 14.
2. FAMILY FARM HIKE on FRIDAY, Aug. 26, 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 thirteenth 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 and appropriate social distancing as we take an approx. 45-60 minute hike. Please feel free to wear a mask if it makes you more comfortable, but not required. Meet at the picnic tables behind the Main House. Stay tuned for fun KID ACTIVITIES included in this hike!
3. HIRED HELP NEEDED: We are looking for additional help for the rest of the summer and into the fall. Some of our summer crew were students and they are heading back to school, so we are short-handed going into the fall. 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/.
4. 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.
5. U-PICK RASPBERRY PATCH OPEN EVERY SATURDAY: Our fall raspberry patch is ripening slowly at the Honey Bee U-Pick site (5700 Scio Church Rd., Ann Arbor). We will be open ONLY on Saturdays at this point from 8 AM-12 PM, since there are some raspberries! U-pick is $6/pint and $4/half pint for Already Picked Raspberries. 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!
6. 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/.
7. 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) 10:30 AM to 3 PM
*RoosRoast-Rosewood (Sat)–9 AM to 11 AM
*HoneyBee U-pick (Sat)–8 AM to 12 PM
BASIL GRAIN SALAD (from Lorna Sass’ Complete Vegetarian Kitchen) Serves 4-6
3 cup cooked grains
1 lb small zucchini, halved and cut into 1/4-inch slices
2 cup cooked corn kernels
3/4 cup tightly packed minced fresh basil
1/4 cup thinly sliced scallion greens (maybe substitute a red onion)
1/4 cup olive oil
3 Tbsp freshly squeezed lemon juice or balsamic vinegar, approximately
1 tsp Dijon mustard
1/2 tsp sea salt, or to taste
Place the cooked grains in a large serving bowl. Add zucchini, corn, basil, and scallion greens and toss. In a food processor or jar, prepare the dressing by combining the remaining ingredients. Pour the dressing over the grain mixture and toss well. Taste and add more lemon juice and salt, if needed.
Variation: Substitute fresh dill or coriander for the basil.
ARUGULA AND GREEN BEAN SALAD (from Bon Appetit, August 2001)
1 large shallot (or 1 red onion), chopped
1/4 cup walnut oil or olive oil
1 Tbsp Champagne vinegar or white wine vinegar
1 lb slender green beans (or yellow beans), trimmed
4 oz arugula (about 8 cups)
3 hard-boiled eggs, peeled, coarsely chopped
Whisk first 3 ingredients in small bowl. Season dressing with salt and pepper. Cook green beans in large pot of boiling salted water until crisp-tender, about 6 minutes. Drain. Refresh under cold running water. Drain well. Transfer to large bowl. Add arugula and half of eggs. Drizzle with dressing; toss to coat. Top with remaining eggs.
GRILLED CORN ON THE COB (from Good-for-You Garlic Cookbook)
4 ears of corn
2 tsp butter
1 tsp dried marjoram (or 1 Tbsp fresh basil, minced)
3/4 tsp cayenne pepper
2 garlic cloves, chopped
1/2 tsp salt
Dash of paprika
Remove silk from corn, keeping husks intact. Soak corn in water for 20 minutes. Peel back husks to rub each ear of corn with 1/2 teaspoon butter. Then sprinkle with marjoram, cayenne, garlic, salt, and paprika. Pull husks up to cover corn and
grill for 10-15 minutes, turning often.
GREEN BEAN AND ROASTED TOMATO SALAD (from Capay Organic Farm CSA “Farm Fresh To You” website) Serves 2
4 tomatoes, each cut lengthwise into 4 slices
1/4 tsp (heaping) Dijon mustard
1/4 lb green beans (or yellow beans), trimmed
1 Tbsp olive oil
2 Tbsp fresh orange juice
1 tsp minced shallot or garlic
1/4 tsp fresh lemon juice
1 cup mixed salad greens (arugula, lettuce, etc.)
1/4 tsp freshly grated orange zest
Salt and pepper, to taste
Preheat oven to 450 degrees and lightly grease a baking sheet. Arrange tomatoes in one layer on baking sheet and season with salt and pepper. Roast tomatoes in middle of oven 15 minutes, or until edges are browned, and cool. While tomatoes are roasting cook beans in salted boiling water 3 minutes, or until crisp-tender. In a colander drain beans and rinse under cold water until cool. Drain beans and pat dry. In a bowl whisk together juices, zest, mustard, oil, shallot, and salt and pepper to taste. Arrange tomatoes, overlapping them, on 2 plates and mound mixed salad greens and beans on top. Drizzle salads with vinaigrette.
ARROZ CON MAIZ, JAMON, Y COL (RICE WITH CORN, HAM, AND CABBAGE) (from Memories of a Cuban Kitchen by Mary Urrutia Randelman) Serves 8
1/4 lb slab bacon, rind removed and cut into 1/4-inch dice
1/4 cup pure Spanish olive oil (Italian is also ok)
1/4 lb ham steak, cut into 1/2-inch dice
1 medium size onion, finely chopped
1 small green bell pepper, seeded and finely chopped
2 cloves garlic, finely chopped
1 cup drained and chopped canned whole tomatoes (or 2 pints cherry tomatoes)
1/2 cup dry sherry
1/4 cup finely chopped drained pimientos
2 tsp salt
1/4 tsp freshly ground black pepper
1/4 tsp powdered saffron or 3-4 saffron threads crushed
2 cups raw long rain white rice
3 cups water
1 1/2 cups fresh corn kernels
1 1/2 cups coarsely chopped green cabbage
In a large saucepan over medium-high heat, cook the bacon, stirring, until some of the fat is rendered, 2-3 minutes, then add the oil and ham and cook 2-3 minutes, stirring. Reduce the heat to low, add the onion, bell pepper, and garlic, and cook, stirring, until the onion is tender, 6-8 minutes. Add the tomatoes, sherry, and pimientos and cook, stirring, 10 minutes. Raise the heat to high, add the remaining ingredients except the corn and cabbage, and cook, uncovered until all the liquid has been absorbed and small craters appear over the top of the rice, 15-20 minutes. Add the corn and cabbage, mix well, cover, and simmer over low heat, stirring several times with a fork to prevent sticking, until the rice is dry and fluffy, 10-15 minutes. Serve hot.
*Note: Step 1 (el sofrito) can be done up to 1 day ahead of time. Step 2 must be done just before eating as rice is best when it is served hot and fresh. If prepared without meat, then this dish can be served with a fried egg on top (Cuban style).Back to top