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.
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.
-How to use: add to salads, soups, and sautéed vegetable dishes
-How to store: very perishable, so use up quickly; store in plastic bag with a paper towel in refrigerator for up to 5 days.
CARROTS (Mokum): a very sweet, slender, “pencil carrot” with edible green leaves. Greens are delicious in soups and also salads.
-How to use: Can be used raw as carrot sticks, grated in salads or juiced; steamed or sautéed, in stews, soups, casseroles, 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
-How to use: raw or pickled in salads or sandwiches, can also be julienned, sautéed, 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, lowering blood pressure and preventing heart disease, used as an expectorant or decongestant, 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.
-How to use: minced raw in salad dressings, roasted, sautéed and added to stir-fries, meats, vegetables; make garlic butter
-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, break off bad clove and chop up others and pack into small jar filled with olive oil; then refrigerate (great gift idea!).
FRESH HERBS: All fresh herbs this week are interchangeable in vinaigrettes, hot/cold medicinal teas, or to spice up a dish. Try new flavor profiles! In general, store herbs 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. 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/. You will randomly receive one the following 4 options in your box:
1. Prospera Italian Large Leaf Basil – 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 store in a jar, vase, or glass of water on your counter.
2. Lemon Balm -these fragrant lemon-minty leaves make a delicate herbal tea, served hot or cold; good addition to lettuce or fruit salads and ice cream; nicely paired with grilled fish or lamb and tossed with steamed vegetables; also aids in depression, tension, or nausea.
3. Thyme: tiny green leaves used in meat and vegetable dishes and most casseroles, soups, stews, and medicinal teas, which soothe sore throats; great in glass of water too
4. Winter Savory – a semi-evergreen herb; its strong spicy flavor goes well with beans and meat; medicinally it has antiseptic, aromatic, carminative, and digestive benefits, as well as relieves bee stings; fresh savory has a strong spicy-peppery flavor and resinous odor similar to fresh thyme
LETTUCE: Everyone will receive Romaine (medium-sized heads with thick, dark green leaves with good flavor and crisp texture) and you will also receive either New Red Fire (red leaf lettuce with uniform, heavy heads of well-colored, frilly leaves ) OR Cherokee (medium-sized heads with thick, crisp leaves that have dark red color 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.
SUMMER ONIONS (Ailsa Craig Exhibition): slightly larger bulbs than green onions, but besides the bulb, the green leaves are still edible for stock; a sweet, mild, yellow-skinned, heirloom onion that is well known by British gardeners who grow show-size onions.
-How to use: great for salads, soups, sandwiches, slices, onion rings, and other dishes for flavor
-How to store: not for long storage; wrap in damp towel or plastic bag in fridge for 2-7 days.
NEW POTATOES: You will receive Carola (yellow potato from Germany; smooth, creamy texture that is good for baking or frying) and Red Norland (smooth, red skin and white flesh; great baked, boiled, or roasted)
-How to use: new potatoes are just young potatoes that haven’t had time to convert their sugar fully into starch and often have a crisp, waxy texture and thin, underdeveloped wispy skins, so are good boiled or pan-roasted, but particularly suited for potato salad, since they hold their shape well after being cut and cooked.
-How to store: refrigerate new potatoes if not used within 2-3 days, but use up sometime during the 1st or 2nd week of receiving them; these potatoes have not been cured, so will not last as long as “cured” potatoes, which should not be refrigerated, since low temperatures convert the starch to sugars and may turn dark when cooked.
SWISS CHARD: close relative of garden beets; multi-colored, large veined, semi-crinkly, dark green leaves; mild flavor; good source of vitamins A, E, and C, as well as iron and calcium.
-How to use: greens can be prepared like spinach, and stalks like asparagus; good steamed, sauteed, stir-fried, and in soups.
-How to store: wrap in damp cloth in a plastic bag and refrigerate for up to 2-4 days.
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. FAMILY FARM HIKE on FRIDAY, July 15, 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 edible 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. PLANT WALK ON TUESDAY, July 26, from 6-8 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 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 for non CSA members, and CSA members will register as usual, but receive a $5 refund if they attend the class. To register ahead of time or find more information, just go to her website at https://willforageforfood.square.site/
3. U-PICK RASPBERRIES AVAILABLE: The first flush of raspberries is starting at the HoneyBee U-Pick site (5700 Scio Church Rd., Ann Arbor), and will continue into August and September with different varieties. We are selling them for $6/pint when you pick and $4/half pint if we pick. Our patch will be open Friday, Saturday, and Sunday this week from 8 AM-7PM. It will be closed Wednesday this week due to weather conditions, and the patch needs to rest. 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!!
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 “LATIN” 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!
6. 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)**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
HERB ROASTED POTATOES & PEARL ONIONS (from http://www.thecomfortofcooking.com/2010/02/herb-roasted-potatoes-pearl-onions.html) Serves 4
2 pounds red potatoes, well-scrubbed and cut into quarters
1-2 summer onions
2 tbsp. extra-virgin olive oil
2 Tbsp fresh savory, basil, or thyme, minced
1 tsp. paprika
1 tsp. salt
1 tsp. freshly ground black pepper
Preheat oven to 450 degrees. Spray a cookie sheet with nonstick cooking spray. Boil a pot of water (fill about 2 inches deep). Once boiling, add onions and parboil for 5-6 minutes, or until skins begin to loosen. Drain water, fill pot with cold water and peel skins until you have a tender, translucent onion. In a large mixing bowl, combine olive oil, oregano, sage, paprika, salt, and pepper. Add potatoes and onions. Toss with your hands to coat lightly with oil and seasonings. Transfer to the cookie sheet. Bake 20 minutes, or until potatoes are browned and tender. Sprinkle with salt and pepper, and serve.
ZUCCHINI CUCUMBER SOUP (from Gourmet, August 2006)
1 lb zucchini, chopped
3/4 lb cucumber (about 2 cups) or scoop seeds out
1/3 cup chopped summer onion or sweet onion
1/4 cup white wine vinegar
1/4 cup water
1 tsp chopped fresh hot green chile
1 1/8 tsp salt
1 tsp ground coriander
1/2 cup creme fraiche (4 oz) or plain yogurt
1-2 sprigs lemon balm, minced
Puree zucchini, cucumber, onion, vinegar, water, chile, 1 teaspoon salt and 1/2 teaspoon coriander in a blender until very smooth. Whisk remaining 1/8 teaspoon salt and 1/2 teaspoon coriander into creme fraiche or yogurt. Serve topped with dollops of creme fraiche or yogurt and a few minced leaves of lemon balm.Back to top