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.
THIS WEEK’S SHARE
BROCCOLI: deep emerald green, tiny buds that are clustered on top of stout, edible stems; high in vitamins A, C, calcium, potassium, and iron; known as an anti-cancer vegetable.
-How to use: use raw, steamed, sauteed, stir-fried, in casseroles, soups, pizzas, etc.
-How to store: store loosely in plastic bag for up to a week.
CARROTS (Mokum): a very sweet, slender, “pencil carrot” with edible green leaves; greens are delicious in soups and also salads. ** This is the best time of year to try the greens, which are plentiful and rich in Vitamin C, and very tasty in soups.
-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: remove greens from roots and refrigerate dry and unwashed roots in plastic bag for up to 2 weeks; greens may last up to a week refrigerated in plastic bag.
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. **Lots of cucumbers, so see article in newsletter from last week for ideas or make some refrigerator or “quick” pickles. Lots of recipes online!
-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.
FRESH GARLIC: a bulb of several papery white cloves; believed to help in fighting infections, cancer prevention, bolstering the immune system,
-How to use: minced raw in salad dressings, sauteed and added to stir-fries, meats, vegetables; make garlic butter with 1/2 cup of softened butter mashed with four minced cloves of garlic; try roasting garlic by cutting off tops of garlic bulb, so cloves are exposed, brush with olive oil and bake for 1 hour at 350 degrees, squeeze garlic out of skins and spread on a good, crusty bread.
-How to store: fresh garlic can be stored in an open, breathable container in a cool, dark place for many months; if cloves begin to get soft or moldy, break off bad clove and chop up others and pack into small jar filled with olive oil; then refrigerate (great gift idea!).
KALE (Lacinato): also called Dinosaur Kale, Black Kale and Tuscano, this dark green kale has noncurled, blistered leaves, and is 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 Romaine (upright, dense heads produce long, uniform hearts with good flavor; rich in calcium, iron, and vitamins A and C) and New Red Fire (red leaf lettuce with uniform, heavy heads of well-colored, frilly leaves).
-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.
SPINACH: crisp, dark green leaf–best eaten raw or with minimal cooking to obtain the beneficial chlorophyll, as well as vitamins A and C; delicious flavor when juiced.
-How to use: toss in fresh salad, add to sandwiches, saute, steam, braise, or add to crepes, quiche, lasagna, and soups.
-How to store: refrigerate with a damp towel/bag for up to 1 week.
SUGAR SNAP PEAS: “round” pod of edible-pod pea
-How to use: add edible pods to soups, stews, sautes, or stir-fries; blanch or steam for 2-4 minutes only until color is bright green; snap or snow peas can be eaten raw in salads or cooked quickly as in stir-fries or deep fry in tempura batter.
-How to store: refrigerate in plastic bag for 4-5 days; if kept too long, their sweet flavor and crisp texture diminishes.
SCARLET QUEEN TURNIPS and GREENS: large, flat-round, sweet, crisp, white flesh with spicy, red skin. Both roots (good source of Vitamin C, potassium, and calcium, and delicious raw!) and greens are edible!
-How to use: greens good in salads and soups and can be steamed or sauteed with leeks; roots can be roasted, steamed, or sauteed.
-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 and/or Green): gourmet golden and/or 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. U-PICK RASPBERRIES JUST STARTING! After strawberries in June come summer raspberries in July at Honey Bee U-Pick (5700 Scio Church Rd., Ann Arbor)! The berries are just starting, and will continue into August and September with different fall varieties. We are selling them for $6/pint when you pick and $4/half pint for Already Picked. We have a limited picking staff, so pre-picked raspberries are first come/first serve at the HoneyBee barn. We are open from 8 AM-7 PM this week and through the weekend. To keep informed go to https://www.tantrefarm.com/tantre-farm-raspberry-u-pick. This patch is a bit weedy, so wear pants and closed toed shoes, but the berries are fantastic! Hope to see you there!!
2. FORAGE AND FEAST COOKING CLASS on Thurs., July 20, from 6-9 PM at Tantre Farm: Come to this foraging class and turn our collections into a gourmet meal with local foraging expert, Rachel Mifsud, from Will Forage For Food. You will go out and forage for about an hour looking for edible, medicinal, and otherwise useful plants that are ready for harvest followed by the cooking class. You will learn how to prepare and cook the items you just harvested and combine them with grocery store supplies and farm fresh ingredients to make a gourmet meal that we will share. The meal will include a main dish, a couple of sides, a desert, and a beverage, all made with wild ingredients. Note that one or more of the dishes we make may include meat, eggs, dairy, wheat, nuts, etc., so if you have dietary restrictions you should let us know before signing up. Bring your harvesting basket if you have one, your favorite kitchen knife, and a kitchen towel. You may also want a notebook to jot down recipes as we go. This class is limited to 8 participants and Tantre CSA members are offered a discounted price of $50/person compared to $75 for nonmembers. Please register at https://willforageforfood.square.site/ .
3. PLANT WALK ON SATURDAY, July 29, from 4-6 PM: We are hosting a leisurely plant walk at Tantre Farm with 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 harvest, preparation, and use. We will explore and choose around 20-25 edible, medicinal, or otherwise useful plants and mushrooms to focus on. Kids under 12 are free with paid adult. You may want to bring a notebook, camera, and water. 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/
4. WEEDING VOLUNTEERS NEEDED: 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!
5. STILL PLENTY OF BOXES AVAILABLE FOR OUR “DELIZIOSO” 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/. Still time to sign up this week for a share! This collaborative CSA started with several local farms and food businesses. You can opt in or out of this share each week. If you are interested in supplementing your share with more veggies and other locally produced, value-added products, please go to our website to sign up every Monday – Wednesday night. This is also a perfect gift for someone else! Pick up is from 9 AM to 12 PM every Saturday at the Washtenaw Food Hub and the Chelsea Farmers Market during the summer: http://www.tantrefarm.com/how-does-our-immune-booster-csa-work/. Still time to sign up this week!
6. 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.) –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
*HoneyBee U-pick (Sat)–8 AM to 12 PM
CUCUMBER SOUP (from Mad Mares Cookbook)
2 tsp vegetable oil
5 cucumbers, peeled, seeded, chopped
3 cloves garlic
2 medium onions, chopped
2 1/2 cups vegetable broth
1/4 cup chopped fresh dill
Pepper to taste
1 cup soy or cow milk
Heat the oil over medium heat in a large saucepan and saute the cucumbers, garlic, and onions until onions are transparent, about 6 minutes. Add the broth and simmer until the cucumber is soft, about 15-20 minutes. Remove the soup from the heat and transfer to a blender or food processor and blend until smooth. While the mixture is still warm, stir in the dill and season with pepper. Chill. Stir in the milk just before serving.
GARLIC STIR-FRIED SNAP PEAS (from From Asparagus to Zucchini: A Guide to Cooking Farm-Fresh Seasonal Produce by MACSAC) Makes 3-4 servings
3 cups sugar snap peas or snow peas
1 Tbsp oil (any mild one)
2 large garlic cloves, minced
2 tsp fresh lemon juice
Salt and pepper, to taste
Cooked rice (optional)
Heat oil in skillet. Stir in garlic. Add peas; cook and stir 2-4 minutes on medium heat. Remove and sprinkle on lemon juice. Add salt and pepper. Serve over rice, if desired.
CREAMY CARROT AND BROCCOLI SLAW (from Capay Organic Farm CSA “Farm Fresh To You” website) Serves 2
A great way to use up the broccoli stems after eating the florets!
3 Tbsp mayonnaise
1 1/2 Tbsp fresh lemon juice
1 1/2 tsp grated onion
1 1/4 tsp coarse-grained Dijon mustard
1 1/4 cups shredded, peeled broccoli stems
3/4 cup shredded carrots
Combine mayonnaise, fresh lemon juice, onion and mustard in medium bowl; whisk to blend. Add broccoli and carrots; toss to coat. Season slaw to taste with salt and pepper. Refrigerate to blend flavors, about 20 minutes.
TZATZIKI (from Mad Mares Cookbook)
2 large cucumbers, peeled and grated
2 large cloves garlic, minced
2 cups plain yogurt
1 Tbsp mint
Lightly salt the grated cucumbers, place in colander or strainer, and set aside to drain for about half an hour. In a bowl, combine the drained cucumbers with the rest of the ingredients. Chill for about 30 minutes before serving.
WARM SPINACH SALAD
1 bunch spinach
1/2 tsp salt
1/8 cup olive oil
1 clove garlic, minced
2 Tbsp sliced almonds or pine nuts
1/8 cup sliced green olives
1/8 cup sliced black olives
1/2 Tbsp capers
1 Tbsp raisins
Wash and drain spinach. Sprinkle with salt. Cook 5 minutes, then drain and chop. Heat the oil in a skillet. Stir in the garlic and nuts until golden. Add the rest of the ingredients. Heat and serve.Back to top