Tantre Farm CSA Newsletter WEEK #4 June 19-25, 2022

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. **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.


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.

BABY RED ACE BEETS AND GREENS: round, smooth, deep red, small roots with sweet flavor and luscious medium-tall, red-veined green leaves. **Some folks don’t realize how nutritious and delicious the greens are and they are especially in top form right now, so we are harvesting them so you may get the most of them before the heat or the insects get them. We will have larger beets for you off and on throughout the summer. Right now it’s time to celebrate the greens! See recipe at end of newsletter for greens and beet recipes.
-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.

BROCCOLI & BUNCHING BROCCOLI: You will receive Green Magic (heads of deep emerald green, tiny buds that are clustered on top of stout, edible stems) and De Cicco (a traditional Italian heirloom variety producing small, avg. 3–4″ main heads projected well above the foliage followed by a large yield of side-shoot spears); high in vitamins A, C, calcium potassium, and iron; an anti-cancer vegetable.
-How to use: use raw, steamed, sautéed, stir-fried, in casseroles, soups, pizzas, etc.
-How to store: store loosely in plastic bag for up to a week.

GARLIC SCAPES: slender green stems with a slight bulge at the bottom (resemble chives, except for the bulge and often curled); the flower top of a garlic plant; tender and milder in flavor than mature garlic, but can be substituted for garlic cloves in recipes. Use this link for garlic scape recipes:  http://sfc.smallfarmcentral.com/dynamic_content/uploadfiles/3774/GARLIC%20SCAPES%207%20Great%20Ideas.doc).
-How to use: mild garlic flavor, so delicious chopped in salads, roasted, and sautéed.
-How to store: put in refrigerator in plastic bag for up to 2 weeks.

FRESH HERBS: You will be receiving fresh herbs off and on throughout the summer, since harvesting them often means they need a few weeks to recover before we harvest again. Here are a couple of links to help you know more about how to use fresh herbs: https://www.urbancultivator.net/cooking-with-fresh-herbs/. The following is a good link to help you identify your herb with images and descriptions: http://theherbexchange.com/25-best-herbs-to-grow-in-your-kitchen-garden/.

*Chamomile— These small, daisy-like flowers are best known for making a soothing tea; also garnish and a flavorful addition to salads: flower heads can be used fresh or bundle dried upside down for a week or two, and then the flowers plucked and put into a jar for a restful, calming, sleepy time tea for the winter.

*Mojito Mint: this mint has a green stem with large green, crinkly leaves and has a much milder flavor with hints of citrus, which make it good in salads, desserts, smoothies, and even your water bottle; great for muddling in cocktails; aids in digestion.

*Sage: an herb from an evergreen shrub with long, narrow, grayish-green leaves; a musky aroma and warm and spicy taste; used in making sausages, breads, and teas; enhances meats, vegetables, salads, pickles, and cheese; has antioxidant properties and used also in smudging negative energy from spaces

*Oregano—This member of the mint family is similar to marjoram, but not as sweet and has a more pungent, spicy flavor and no mint aroma; good in soups and tomato-based dishes.

KALE (Lacinato): dark green, noncurled, blistered leaves, but heavily savoyed.
-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.

LETTUCE: You will receive Red Fire (red leaf lettuce with uniform, heavy heads of well-colored, frilly leaves) or Cherokee (medium-sized heads with thick, crisp dark red leaves with good flavor)
-How to use: raw in salads or (believe it or not!) use in soups.
-How to store: refrigerate in plastic bag for 3-5 days.

GREEN ONIONS (also called “Scallions or Bunching Onions”): You will receive these young shoots of white or red onions with long green stalks and milder tasting than large bulb onions; full of great fiber and antioxidants, high in potassium and source of vitamins C and B-6.
-How to use: the bulb, flowers, and green leaves are edible; can be cooked, grilled, roasted whole as a vegetable; chopped in salads, soups, and other dishes for flavor.
-How to store: refrigerate in damp towel/plastic bag for 5-7 days.

U-PICK STRAWBERRIES: red, conical fruit with tiny white flowers. We are currently short-staffed, so we can’t pick enough strawberries for all of you. We are still inviting you to come to our Honey Bee U-pick site (5700 Scio Church Rd.) at the corner of Zeeb and Scio Church Roads in Ann Arbor to pick your FREE quart as part of your share (and you can pick any quarts for someone else less able-bodied, if you like) through Sunday, June 26. If you have a physical disability such as an injury or the inability to bend or walk very well, please preorder your 1 quart to pick up for this week’s share at the Honey Bee U-pick, the Farm in Chelsea on Wed. or Friday distributions, the Wed. or Sat. Washtenaw Food Hub distributions, and possibly at the AA Farmers Market. Unfortunately we can’t deliver preorders to any other sites due to lack of refrigeration and logistics. Already picked orders are also very limited due to lack of pickers.  Extra quarts for U-pick are $5/qt, $40/flat or $4/lb and Already Picked are $6/qt or $48/flat (8 trays).
-How to use: excellent raw, juicing, jam, pie, sorbet, in desserts
-How to store: Do not wash until you are ready to consume them. Place them on a paper towel in a tightly-covered container in the refrigerator for 2 to 3 days.

WHITE HAKUREI BABY TURNIPS and GREENS: white salad turnips with round, smooth small roots with sweet, fruity flavor and a crisp, tender texture. Both roots (good source of Vitamin C, potassium, and calcium, and delicious raw!) and greens are edible and full of Vitamins A & C! This is the time of year to enjoy the greens!
-How to use: greens good in salads and soups and can be steamed or sautéed with leeks; roots can be roasted, steamed, or sautéed.
-How to store: remove greens from turnip root and store separately in plastic bag in refrigerator for up to 3 days; roots can last up to 1-2 weeks in refrigerator.

ZUCCHINI (Golden & Green): gourmet golden and green zucchini with uniform, cylindrical fruits.
-How to use: use in salads, dips, grilled, casseroles, stuffed, or mashed with butter and seasonings.
-How to store: store in plastic bag in refrigerator for up to 1 week.


1. FAMILY FARM HIKE on FRIDAY, June 24, 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, and her daughter, Jessica. Alisse and Jessica 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 as we take an approx. 45-60 minute hike. Meet at the picnic tables behind the Main House.

2. 4th of July VACATIONS or OUT OF TOWN: Please let us know of changes in pick up days or locations if you will be out of town for the 4th of July weekend. Also keep in mind that Pick Up Rescheduling needs to be made within the same week (Sun.-Sat.). All changes can be made yourself on your Member Dashboard before Sunday at midnight for the following week, or you can email us with your request using specific dates and locations. Safe travels!!

3. WEEDING VOLUNTEERS NEEDED: We really are shorthanded with our crew right now, so we have many weeds to pull! If you are interested in helping out–even if it’s just for 10 or 15 minutes before you pick up your box at the farm, come join us. Please contact us any day of the week or evenings until dark. Thank you if you are able to help in any way!

4. STILL PLENTY OF BOXES AVAILABLE FOR OUR 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. 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 will NOT be open due to sickness)
*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


by Richard & Deb

      The Solstice is a luxurious moment, being the longest day of the year. It feels like we have so many more delicious, daylight hours basking in the sunlight this day. After lunch I drove the tractor through the potatoes to finish the last hilling, burying weeds and raking the potato beetles off the stems. After a couple of hours in a cloud of dust, I rolled up to the back of the tractor shed and parked on the edge of the hill looking over the neighbor’s wheat field as a balmy breeze blew waves along the heavy headed wheat.

       The sun was warm on my face and head. It almost felt like my head was aglow with the warmth of the sun. No beer was needed to enjoy this moment! I sat and looked over the field, and as my eyes got heavy, I slumped on the tractor seat cushion listening to the birds flitting in and out along the hedgerow. When I opened my eyes, there was a Baltimore oriole jumping in and out of the wild grapevine. What he was after, I don’t know. Maybe the insects crawling along the green, baby blooming grapes, but I don’t know what they eat at this time of year.

        Occasionally the wren would make her noise heard near her nest and the robin would chirp celebrating this longest day of the year unto themselves wild and unaffected with no living memory of the sorrows of this world. It is good to see animals and plants in their rightful place at home. It is good to know that if we sit quietly on the edge of a hedgerow that many beautiful and ordinary lives will be revealed. Happy Solstice!


SAUTEED GARLIC SCAPES WITH BROCCOLI (from http://www.chatfieldcsa.org/recipe/sauteed-garlic-scapes-with-broccoli)
5-10 garlic scapes
1 head broccoli
Olive Oil
Salt and Pepper (just a sprinkle of each)
Fresh Parmesan cheese

Cut the scapes into 2 to 3 inch pieces so they almost look like green beans. Cut the broccoli up into small florets as you would do for a stir fry. Heat oil in a skillet and add broccoli and cut scapes. Add salt and pepper to taste and cook until the broccoli turns a bright green (about 3 minutes). Remove from heat and serve right away. Sprinkle with fresh Parmesan if you so desire.

Wash and remove leaves from 1 bunch of mint or lemon balm. Blend leaves in blender with 6-8 ice cubes and about 2-4 quarts of water. Drizzle sweetener (sugar, honey, maple syrup) to taste. Strain through a sieve into a pitcher. Add some whole ice cubes to a glass. Very refreshing! We HIGHLY recommend it!

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