Tantre Farm CSA Newsletter WEEK #12 Aug. 13-19, 2023

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, because 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.


CARROTS: You will receive Atomic Red (unusual pinkish/red skin color that is best cooked to deepen the color; strong carrot flavor) or Purple Haze (bright purplish-red roots with bright orange interior and a sweet flavor; cooking will cause the color to fade). See Week 1 newsletter for usage and storage tips.

CILANTRO: the flat, delicate, lacy-edged leaves and stems of the coriander plant, which look a lot like flat-leaf parsley, but has a distinctive, almost citrus fragrance that lends itself to highly spiced foods, such as tacos, salsas, soups, stews, and salads. Medicinally has been proved to chelate toxic metals from our bodies and considered a powerful tissue cleanser. Store 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. 

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.
-How to use: for salads, soups, and light cooking.
-How to store: keep in plastic bag or damp towel in refrigerator for up to 1 week.

SWEET CORN (Vision): 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.
-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.

U-PICK FLOWERS (only available for picking on the farm): We welcome you to the farm to pick your flowers on any day of the week, but please contact us if it will be on other days besides Wednesdays and Fridays, so we can make sure to be around to show you where to go. This week you can pick up to 15 stems per household. You may want to bring a vase/jar to keep your flowers fresh going home, but we will have donated yogurt containers to fill with water as well. Your bouquet is part of your share, although it is always greatly appreciated when you make a donation to pay for seeds and labor. Extra bouquets cost $6/bunch for 10 stems.

HON TSAI TAI: an Asian Green with pencil-thin, purple, budded flower stems; pleasing mild mustard taste. (Recipe included)
-How to use: for use raw in salads, cooked in soups, or lightly cooked in stir-fries.
-How to store: wrap in a damp towel or plastic bag in the refrigerator lasting for up to 1 week.

LETTUCE: You will receive Cherokee (a red Summer Crisp with medium-sized, red heads with thick, crisp leaves that have dark red color with good flavor) and Ruby Sky (all-season red leaf lettuce with dense, heavy heads; ruffled leaves are intense purple-red at the tips, and green at the inner base); rich in calcium, iron, and vitamins A and C. See Week 1 newsletter for usage and storage tips.

BULB ONIONS: You will receive 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) or Red Long of Tropea (specialty variety of tall, elongated, red bulbs traditionally grown in Mediterranean Italy and France). See Week 10 newsletter for usage and storage tips.

SWEET RED PEPPERS: You will receive Red Knight Bell (big, blocky, thick-walled, “green or changing to red” pepper) OR Carmen (6-inch long, tapered fruit that ripens from green to a deep “carmine” red; sweet taste in salads and when roasted and fully red-ripe). See Week 10 newsletter for usage and storage tips.

NEW POTATOES (Butte): russet potato that is highest in vitamin C and protein; great baked, mashed or fried. See Week 8 newsletter for usage and storage tips.

RADISHES (Cherriette): smooth, bright red roots with short green, edible tops and a sweet/hot taste. See Week 1 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. *NOTE: Our Sun Golds seem to be splitting very easily due to recent fluctuations in moisture & temperature this week, so despite our efforts to put in perfect ones, you may need to separate less satisfactory ones, but still can be used when split), Sakura (bright-red, shiny, medium-large cherry tomato with sweet tomato flavor), or Cherry Mix (may include a colorful variety of Sun Gold, Sungreen, Sakura, Indigo Cherry) and HEIRLOOMS –Brandywine (large, heirloom, beefsteak tomato–often over 1 lb–with a deep pink skin and smooth red flesh) See Week 10 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 Sureness (superior yellow flesh watermelon with attractive dark green skin with narrow, dark green stripes and sweet, bright yellow flesh). See Week 9 newsletter for usage and storage tips.


1. CORRECTION: FAMILY FARM HIKE on FRIDAY, Aug. 18, at 4 PM: Come experience the smells, tastes, touches, sounds, and sights of Tantre Farm through a farm hike and/or a dried bouquet making lesson and/or a homemade pizza/salad supper. Long time CSA Members, Alisse and Jessica will invite you to use all your senses as we explore the farm with a treasure bag to collect favorite samples. If you are not able to join us for the walk at 4 PM, then just come later around 5 PM to learn how to make dried flower bouquets, or just come at 6 PM to join us for homemade, earth oven pizza and salad! $5-$10 suggested fee (all are welcome, so pay what you can) for participating in the dried flower bouquet making and/or the pizza meal. Please feel free to send an email as a friendly heads up, but no need to RSVP. Please meet at the picnic tables behind the Main House.

2. “SUMMER BOUNTY” COOKING CLASS on Wed., Aug. 30, from 6 PM to 8:30 PM: The height of the growing season is upon us! How can we resist the vibrant colors, textures, and scents of the summer bounty? Kori Kanayama, whose June 28 cooking class was packed and well-received, is back with us! She will show us fun ways to prepare our high-quality vegetables: grilled, stir fried, and raw. The dishes will range from quick and easy to those that take more time. You will learn techniques and ideas you can apply to create delicious, meatless (or nearly meatless) dishes of your own. Join us to entice your family and friends to eat a lot more veggies than they ever intended! Hint: one of the dishes will star green beans in a creative twist inspired by Chinese cooking. Please let us know of your dietary restrictions upon sign up, so we may plan to accommodate you. Please email us your NAME, EMAIL ADDRESS, and PHONE NUMBER with AUGUST COOKING CLASS in your Subject Line to register. This will be a “pay what you can” class with a suggested minimum of $10 to help pay for materials and extra ingredients. You may pay ahead with Venmo to @Deb-Lentz or pay with Cash or Check on the day of class. More details to come.

3. ALREADY PICKED “VERONA” TOMATOES AVAILABLE FOR SALE: We have an abundance of Verona tomatoes ready for harvest and ready for sale for $2/lb. Veronas are small Roma tomatoes, which are perfect for cutting in half for dehydrating or canning for tomato sauce, and extremely easy to freeze. Bulk orders available for pick up at the Farm Friday (some on Wed. too) and the Sat. Ann Arbor and Sat. Chelsea Farmers Market. It is extremely easy to freeze all tomatoes, but for cherry and these Verona tomatoes, just pop the stem off, wash, and plop in freezer bags for excellent tomato soup or other cooked dishes throughout the winter. Please email us your name, phone number, amount needed in lbs, and pick up location at the Ann Arbor or Chelsea Farmers Markets or the Farm ONLY with BULK TOMATOES in your Subject Line.

4. U-PICK RASPBERRY PATCH OPEN EVERY SATURDAY: Our fall raspberry patch is ripening slowly at the Honey Bee U-Pick site. We will be open ONLY on Saturdays at this point from 8 AM-4 PM for Aug. 19. 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.

5. HIRED HELP NEEDED: We are looking for additional help for the rest of the summer and 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/

6. NO IMMUNE BOOSTER CSA for a few weeks, so we can let folks finish all of their summer vacations.

*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.) –6 PM to 8 PM (No Distribution Coordinator at this time. Please contact Deb @ 734-385-6748 for questions)
*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 (RYAN and Staff there the whole time) 
*Chelsea Farmers’ Market (Sat.)—8 AM to 12 PM (TANTRE STAFF there the whole time)
*Argus-Packard (Sat) — 9 AM to 3 PM (ARGUS 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)


1 cup cooked cannellini beans
1 cup Cipollini onions (left unpeeled)
3/4 tsp salt (for cooking beans and onions)
1 lb large tomatoes, cored and halved crosswise
1 pt cherry or grape tomatoes (preferably mixed colors)
1/2 tsp salt for tomatoes (preferably sea salt)
1/2 tsp sugar or sweetener
1/4 cup extra-virgin olive oil
1/4 cup torn fresh basil leaves

Blanch onions in boiling, salted water, 1 minute, then drain and peel. Cover beans with cold water by about 1-inch in a 5- to 6-quart pot and bring to a boil. Add onions and simmer, partially covered, skimming froth as necessary, until beans and onions are tender, 40 minutes to 1 hour. Stir in salt and let stand (in cooking liquid), uncovered. Roast tomatoes while beans are cooking: Put oven rack in upper third of oven and preheat oven to 500 degrees. Toss tomato halves and cherry tomatoes with salt, sugar, and oil in a shallow 3-quart baking dish, then arrange tomato halves cut sides up. Roast tomatoes, uncovered, until large tomatoes are very tender with brown patches and cherry tomatoes are falling apart, 35-50 minutes. Transfer warm beans and onions with a slotted spoon to a deep large platter. Arrange tomatoes decoratively on top of beans and pour tomato juices on top. Sprinkle with basil leaves.

HON TSAI TAI STIR FRY (from The Adventuresome Kitchen)  Serves 4
1 cup dry quinoa
2 cups water
3 Tbsp sesame oil
1/2 tsp red pepper flakes
1/2 cup chopped onion
5 cloves garlic
3 Tbsp chopped crystallized ginger or ginger root
2 carrots, sliced
3 radishes, sliced
1 1/2 cups mushrooms
4 Tbsp rice wine vinegar
4 Tbsp gluten-free tamari sauce
1 bunch Hon Tsai Tai stems, leaves and flowers, (or any other leafy green, such as Collards)

In a small saucepan place quinoa and the 2 cups of water. Cover and turn to medium. When the lid starts to rattle, turn the heat to low and let simmer for 10-15 minutes, or until all the liquid is absorbed. Keep lid on and pull from heat, so the pan doesn’t burn. Meanwhile, in a large wok or large saucepan, add sesame oil and red pepper flakes. Turn heat to medium and when you smell the oil, about 1 minute) add the onion and garlic and stir until translucent, about 2-3 minutes. Add sliced carrots and radishes and stir another 2-3 minutes. Add fish sauce, rice wine vinegar and soy sauce, stir another 2 minutes. While carrots are still crunchy, add mushrooms. Continue stirring until carrots are soft and mushrooms have thoroughly cooked, about 2-3 minutes more. Just prior to serving add the Hon Tsai Tai, or greens of your choice. These should be loosely chopped- remember, they’ll shrink as they cook. Immediately pull from heat and continue mixing the greens into the stir-fry. The heat from the other ingredients will wilt the greens. For optimum flavor and nutritional benefit, it’s important that the greens stay really bright. Serve over quinoa and garnish with a baby onion stem (scallions or chives are fine too) and a piece of crystallized ginger. Enjoy!

COLLARD GREENS (from Gourmet, May 2003)
1 bunch collard greens, leaves halved lengthwise and stems and center ribs discarded
1 Tbsp vegetable oil

Stack several collard leaf halves and roll up tightly into a cigar shape. Cut crosswise into very thin slices (no wider than 1/8-inch). Roll and slice remaining leaves in same manner. Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then saute collards, tossing with tongs, just until bright green, about 1 minute. Season with salt and pepper. (May add greens after sautéing garlic or onions in the pan for different flavor.)

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