Tantre Farm CSA Newsletter WEEK #12 August 15-21, 2021

    If needed, please contact Richard Andres & Deb Lentz at 2510 Hayes Rd. Chelsea, MI 48118 e-mail: tantrefarm@hotmail.com phone: 734-475-4323 website: www.tantrefarm.com.

    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.  The information provided here is also published each week on our website under the NEWSLETTERS tab.
    **Also, if you’re having trouble identifying any unfamiliar produce, please look for “Veggie ID” with add itional information on our website under CSA INFO or under RECIPES. 


GREEN BEANS (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 ACE BEETS: round, smooth, deep red roots with sweet flavor and no tops. See Week 4 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. * We don’t treat our corn with pesticides, so you may find some earworms enjoying the corn too; just break off the damaged part and cook the rest of the ear.  **See feature artic le for more information!
-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.

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, so it will last longer when stored in a jar, vase, or glass of water on your counter.

KALE (Lacinato):  dark green, noncurled, blistered leaves, but heavily savoyed.  See Week 5 newsletter for usage and storage tips.

ONIONS: You will receive some com bination of Copra (medium-sized, dark yellow-skinned storage onions), Yellow Spanish (a sweet, mild flavored onion with a yellow skin), Zephyr (purple-red skinned onion with sweet flavor), Red Long of Tropea  (specialty variety of tall, elongated, red bulbs traditionally grown in Mediterranean Italy and France), Sterling (white, globe shaped, mildly pungent), or Cippolline (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: great for salads, soups, sandwiches, slices, onion rings, and other dishes for flavor.
-How to store: once cut, wrap in damp towel or plastic bag in fridge for 2-7 days; if not cut, store in dry, well-ventilated place.

SWEET GREEN/RED PEPPERS: You will receive Red Knight Bell (big, blocky, thick-walled, green or changing to red pepper).
-How to use: eat raw for best nutrient retention; can be added to soups, stews, omelets, quiches, stir-fries, etc.; excellent roasted.
-How to store: refrigerate unwashed in hydrator drawer for 1-2 weeks.  

POTATOES: You will receive Yukon Gold (yellowish brown skin with yellow dry flesh and pink eyes; long storage and good tasting; perfect baked, boiled, mashed or fried ) and Red Norland (smooth, red skin and white flesh; great baked, boiled, or roasted).  See Week 7 newsletter for usage and storage tips.

SUMMER SQUASH/ZUCCHINI/EGGPLANT:  You will receive some variety of Green or Yellow Zucchini (gourmet golden or green zucchini with uniform, cylindrical fruits), Safari (green zucchini with attractive white stripes) , Zephyr Summer Squash (distinctive, slender fruits are yellow with faint white stripes and light-green blossom ends with a nutty flavor) or Eggplant (fruit is fleshy with a meaty texture that range in color from glossy black to pale lavender).  See Week 5 newsletter for usage and storage tips of Summer Squash & Zucchini and Week 9 for Eggplant.

TOMATOES: You will receive something of the following  varieties: Sun Gold Cherry (exceptionally sweet, bright tangerine-orange cherry tomato; less acidic than the red cherry tomato, so slightly less bland in flavor), a  Cherry Mix (includes  a colorful variety of the orange Clementine,  red Mountain Magic, and the green Sun Green tomatoes), Cherokee Purple (heirloom, medium-large, flattened globe fruit with color as dusky pink and greenish blush), Brandywine (large, heirloom, beefsteak tomato–often over 1 lb–with a deep pink skin and smooth red flesh), Striped German (very large, meaty, 1-2 lb fruit with red-yellow stripes and dense, juicy, red-yellow streaked flesh; excellent sweet, complex flavors; a Mennonite family heirloom tomato from the Shenandoah Valley of Virginia), Geronimo (a beefsteak slicer variety; fruits are very large, firm, nice red color a nd good taste) Big Beef (Large slicer, avg. 10-12 oz., mostly blemish-free, globe-shaped red fruit with full flavor),  Green Zebra (ripe as a green fruit with a yellow blush and darker green stripes; delicious, tangy salad tomato; beautiful sliced into wedges for salads), or San Marzano (early, large classic Italian roma tomato; delicious, balanced acidic flavor and meaty flesh makes for good sauce and paste). 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), Sorbet Swirl (tasty sweet flesh has beautiful pastel swirls of red and yellow; average 10 pound fruits are round to oval with 8-inches diameter), or Sureness (attractive dark green skin with narrow, dark green stripes and sweet, bright yellow flesh).  See Week 10 newsletter for usage and storage tips.


1. FAMILY FARM HIKE on FRIDAY, Aug. 20, 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 twelfth year of once-a-week, long visits to the farm.  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 at 4 PM.

2. PLANT WALK ON  SUNDAY, Aug. 22, from 12-2 PM:  We are hosting a leisurely plant walk at Tantre Farm for our local foraging expert, Rachel Mifsud from “Will Forage For Food”. Plant walks are excellent learning opportunities for those with beginning to intermediate foraging skills, and for anyone wishing to increase their knowledge of the local flora. Our discussion will include information about identification, methods of harve st, preparation, and use. We will explore the area and choose around 15 edible, medicinal, or otherwise useful plants and mushrooms to focus on. Unlimited class size, drop ins are welcome, and cost is $25.  To register ahead of time or find more information, just go to her website at  https://willforageforfood.square.site/

3. WANTED: HERB WEEDERS!!   Do you like the aroma or flavor of rosemary or peppermint?  Is there anyone interested in helping us weed a few of the herbs that are getting overrun with invasives.   We will give you a free bunch just for helping, so please contact us.

4. U-PICK RASPBERRY PATCH OPEN THIS WEEKEND:  Our August and September berries are finally ripening a quicker rate 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 $4/pint when you pick and $6/pint if we pick.  We will be open on Saturday and Sunday from 8 AM-5 PM.  The berries are getting riper and riper.  To keep informed go to https://www.tantrefarm.com/tantre-farm-raspberry-u-pick.  We will keep you informed as the fall raspberries continue to ripen!

5. IMMUNE BOOSTER CSA THIS WEEK:  Please feel free also to sign up for our weekly, collaborative CSA share if you would like to supplement your box or give it as a gift. This  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 until midnight!

6. PICK UP LOCATION CHANGES HAVE A SUNDAY DEADLINE FOR THE CURRENT WEEK!  Some of the members are trying to make pick up changes or rescheduling, putting their share on hold, or making permanent pick up locations within the same week as the change.  This doesn’t work with our software and is causing harvest miscounts, etc.  If you have an emergen cy or a serious need  for a last minute change, then please email us so we can administratively make that change. You can always find someone else to pick up your share.  Thank you for understanding.

*Ann Arbor Farmers’ Market (Wed.)—7 AM to 12 PM (TANTRE STAFF there  the whole time)
*MOVE Fitness & Wellness Studio (Wed)—8 AM to 10 AM (SARA there the whole time)
*Farm (Wed.)—10 AM to 7 PM (TANTRE STAFF there with some self check-in)
*Washtenaw Food Hub (Wed.) –6 PM to 8 PM (LIZZIE will be  there the whole time)
*Pure Pastures (Wed.) (limited site) —10 AM to 5 PM (JESSICA there from 9 AM – 11 AM)
*Farm (Fri.)—2 PM to 7 PM (TANTRE STAFF there with some self check-in)
*CHANGE:  Community High School is now 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 (DEB and staff there the whole time)
*Argus-Packard (Sat) (limited site)—12 PM to 3 PM (ARGUS STAFF there the whole time)
*RoosRoast-Rosewood (Sat)–9 AM  to 11 AM (DEBRA is there the whole time)


We are sure you’ve been waiting impatiently as we have for our first bite of corn.  This cold weather has kept this high summer crop slow growing, but it is finally ready.  As we introduce you to your first ear of Tantre corn, we would be remiss if we forgot about our yearly introductions to two fellow corn lovers: the European corn borer (Ostrinia nubilalis) and the Corn Earworm (Heliothis zea), which you may have encountered already.  

The European corn borer has been a resident of the U.S. since the early 1900s.  The larvae are grayish-pink caterpillars with dark heads and spots on the top of each segment about 1 inch long.  They chew on leaves and tassels of corn, but especially favor the tasty insides of stalks and ears.  It is not partial to corn though, since it has been recorded on 200 different plants, including beans, celery, beets, and potatoes. 

Despite the fact that we hear much about the corn borer, the earworm is probably the worst pest of corn.  It is said that American farmers grow two million acres of corn a year just to feed it.  The color of the larvae varies from white to green and even red.  They have four pairs of prolegs, are spined, and 1-1/2 inches long.  These voracious eaters enter corn ears at the tip and work their way to the kernels. 

If you are “lucky” enough to encounter one of these guests in your ear of corn this week, don’t throw the ear away, just break off the offensive part and cook the rest.  We are “pleased” to introduce you to these smaller relatives who share your taste for corn.


GOLDEN ZUCCHINI & CORN SOUP (from Eatingwell.com)
1 tablespoon extra-virgin olive oil
1 medium shallot (or onion), chopped
2 medium zucchini or summer squash, (about 1 pound), diced
3 teaspoons chopped fresh herbs (basil), divided
2 cups chicken broth, or vegetable broth
1/4 teaspoon salt
1 cup fresh corn kernels
1 teaspoon lemon juice
1/4 cup crumbled feta cheese

Heat oil in a large saucepan over medium heat. Add shallot and cook, stirring, 1 minute. Add squash and 1 teaspoon herbs and cook, stirring occasionally, until the squash starts to soften, 3 to 5 minutes. Add broth and salt; bring to a boil. Reduce heat to a simmer and cook until the squash is soft and mostly translucent, about 5 minutes more. Transfer to a blender and puree until smooth. (Use caution when pureeing hot liquids.) Return the soup to the pan and stir in corn. Bring to a simmer over medium heat and cook, stirring occasionally, until the corn is tender, 3 to 5 minutes m ore. Remove from the heat; stir in lemon juice. Serve garnished with the remaining 2 teaspoons herbs and feta.

Thank you for supporting your local food system! – Tantre Farm

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