Tantre Farm CSA Newsletter WEEK #8 July 13-19, 2025

THIS WEEK’S SHARE

GREEN BEANS (Jade): long, slender, deep green, filet bean; tender and delicious

-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 WITH GREENS: round, smooth, deep red roots with sweet flavor and medium-tall

-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.-

U-PICK BLUEBERRIES: Blueberries are small, round, blue or purple berries that grow on shrubs; known for their sweet-tart flavor and are a good source of vitamins, antioxidants, and fiber; native to North America and are enjoyed fresh, frozen, or used in various recipes. We are 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 own FREE 1 pint as part of your share (and you can pick extra pints for someone else less able-bodied, if you like). We are open only Wednesdays and Saturdays from 8 AM to 4 PM due to staff shortages. If you have a physical disability such as an injury or the inability to bend or walk very well, please send an email to info@tantrefarm.com with BLUEBERRY HELP in the Subject line to preorder your 1 PINT to pick up for this week’s share at the Honey Bee U-pick, the Farm in Chelsea on Wed. or Friday distributions, the Sat. Washtenaw Food Hub distributions, and at the Sat AA Farmers Market. Unfortunately we can’t deliver preorders to any other sites due to lack of refrigeration and logistics. Extra quantity for U-pick is $6/lb and Already Picked are $5/pint.  Please refer to our website for daily updates: https://www.tantrefarm.com/honey-bee/

-How to use: excellent in smoothies, juiced, jams, in desserts like pie; popular addition to muffins, pies, pancakes, and other baked goods.

-How to store: keep them unwashed in their original container or an airtight container lined with a paper towel in the refrigerator for a week.

GREEN CABBAGE OR NAPA CABBAGE: You will receive either a small head of Green Cabbage (a sweet green cabbage; considered a beneficial digestive aid and intestinal cleanser; cabbage has a good amount of vitamins A and C, calcium, potassium, and magnesium) OR Napa Cabbage (crinkly, thickly veined leaves, which are cream-colored with celadon green tips; unlike the strong-flavored waxy leaves on round cabbage heads, these are thin, crisp, and delicately mild; good source of vitamin A, folic acid, and potassium)

-How to use: excellent in stir-fries, soups, or salads; can be sauteed or eaten raw.

-How to store: refrigerate for up to 1 month.

CARROTS WITH GREENS (Mokum): a very sweet, slender, “pencil carrot”. Carrot leaves are very nutritious with lots of protein, minerals and high levels of vitamins, especially ‘C’ and ‘K’.

-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: refrigerate 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, 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, 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, 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!).

GREEN CURLY KALE: You will receive well-ruffled, curly green leaves on green stems; this variety makes a good, roasted “kale chip” and kale salad

-How to use: Boil or steam until color brightens; great in omelets, quiches, lasagna, casseroles, soups, stews, salads, and smoothies.

-How to store: keep in plastic bag or damp towel in refrigerator for up to 1-2 weeks.

ROMAINE LETTUCE or WILDFIRE LETTUCE MIX: You will receive either Romaine (upright, dense heads produce long, uniform hearts with good flavor; rich in calcium, iron, and vitamins A and C) OR Wildfire Lettuce Mix (a beautiful bag of dark reds and vibrant greens including Green and Red Oakleaf, Green and Red Romaine, and Redleaf lettuces; your lettuce has been rinsed once).

-How to use: good in salads and sandwiches or (believe it or not!) use in soups.

-How to store: refrigerate in plastic bag for 3-5 days.

NEW RED POTATOES: 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.

-How to use: 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.

WHITE HAKUREI BABY TURNIPS and GREENS: You will receive an edible bunch of white salad turnip greens with some small, 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 sauteed with onions; 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 & 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.

ANNOUNCEMENTS

1. SUMMER FAMILY FARM HIKE on SUNDAY, July 20, from 4-6 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, who are longtime CSA members, look forward to sharing some of its treasures and treasure spots with you. We’ll use all our senses as we take an edible hike, visit the animals, and explore the fields and maybe the mushroom forest. Meet at the picnic tables behind the Main House. Please feel free to come earlier or stay later and bring a picnic meal, which could be supplemented with a few fresh Tantre veggies! Hope to see you at the farm for a casual dinnertime, hangout, and tour at Tantre Farm!

2. BLUEBERRIES FOR MEMBERS and FOR SALE! The blueberries are looking delicious!! We will be open today from 8 AM until 4 PM for blueberry picking for $6/lb at HoneyBee U-pick in Ann Arbor. Just a reminder that we will be open Wednesdays and Saturdays ONLY from 8 AM to 4 PM due to staffing issues. We will provide buckets for picking. We will also try to have “already picked” berries there for sale at that location for $5/pint if we have enough staff to pick them each day. (See above for details of 1 free pint in your share!). Just tell the HoneyBee Helper that you are a member and sign your name in the notebook.

3. 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. With all this rain, we definitely could use the help!! Please contact us any day of the week or evenings until dark. Thank you!

4. FARMERS MARKETS: If you need to supplement your share with a few extra items, we are set up at the Ann Arbor Farmers Market on Wed. and Sat. starting at 7 AM. We will also be at the Chelsea Farmers Market on Saturdays from 8 AM-1 PM. On top of that, our Sunflower Farm Market (formerly known as the Washtenaw Food Hub Market) is open on Wednesdays and Fridays from 4 to 7 PM and on Saturdays (free coffee and tea!) as usual during our CSA pick up times from 9 AM-12 PM, so please feel free to purchase all your basic local needs and a few extra treats at any of these markets. Finally, we also have a small farm stand at the HoneyBee U-pick (more details below).

5. HONEYBEE U-PICK (5700 Scio Church Rd., Ann Arbor) OPEN ONLY ON WEDNESDAYS & SATURDAYS FOR JULY: We are open each week from 8 AM until 4 PM on Wed. and Sat. You may like to do “scavenger hunt” strawberry picking if you want to try to find the last of the strawberries in the 3-acre strawberry field for the strawberry lovers. Other u-pick opportunities are the first rows of blueberries and maybe some raspberries being ready for u-pick. We also will have a wide variety of extra Tantre Farm produce at our farm stand for purchase and maybe even some honey or eggs on Saturdays. Check our website daily if we are open. Sign up to be on our mailing list, so you know times, prices, weather-related closings, etc. here: https://www.tantrefarm.com/honey-bee/

6. DO YOU LIKE TO WORK “OUTSIDE”? TANTRE FARM IS HIRING! 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/

7. DO YOU LIKE TO WORK “INSIDE”? SUNFLOWER FARM MARKET IS HIRING! We’re seeking an enthusiastic and organized person, who is passionate about supporting a vibrant local food community. This person needs to be able to work independently, take initiative, solve problems efficiently, and provide outstanding service to both customers and fellow team members. Please email your resume and cover letter to sunflowerfarmmarket@gmail.com and info@tantrefarm.com .

8. 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.) –4 PM to 7 PM (Come inside the new Sunflower Farm Market to pick up your share. STAFF there the whole time)

*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 (Come inside the new Sunflower Farm Market to pick up your share. STAFF there the whole time)

*Chelsea Farmers’ Market (Sat.)—8 AM to 12 PM (DEB there the whole time)

*Argus-Packard (Sat) — 9 AM to 3 PM (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)

RECIPES

**Keep in mind a very easy way to find recipe ideas for almost any combination of share box ingredients is to type the items into your preferred “search bar” with the word “recipes” at the end, and many recipe ideas will pop up. Have fun searching!

ETHIOPIAN CABBAGE DISH (from http://m.allrecipes.com/recipe/152937/ethiopian-cabbage-dish ) Serves 5

1/2 cup olive oil

carrots, thinly sliced

1 onion, thinly sliced

1 tsp sea salt

1/2 tsp ground black pepper

1/2 tsp ground cumin

1/4 tsp ground turmeric

1/2 head cabbage, shredded

potatoes, cut into 1-inch cubes

Heat the olive oil in a skillet over medium heat. Cook the carrots and onion in the hot oil about 5 minutes. Stir in the salt, pepper, cumin, turmeric, and cabbage and cook another 15-20 minutes. Add the potatoes; cover. Reduce heat to medium-low and cook until potatoes are soft, 20-30 minutes.

GREEN BEAN AND POTATO PUDDING (from Madison Herb Society Cookbook) Serves 4

1 lb green beans

1 lb potatoes

4 eggs

1/2 cup grated Parmesan cheese

2 Tbsp olive oil

garlic cloves, minced

2 Tbsp chopped fresh parsley

2 Tbsp fresh marjoram or 1 tsp dried

Salt and pepper, to taste

1/2 cup bread crumbs

Preheat oven to 350 degrees. Cook beans and potatoes in boiling water until tender. Blend until smooth in food processor or blender. Blend in 1 egg at a time. Mix in cheese. Saute garlic, parsley, and marjoram in olive oil for 1 minute. Combine the two mixtures. Add salt and pepper to taste. Oil large, shallow baking dish. Dust with half the bread crumbs, shaking out excess. Pour in bean mixture; top with remaining crumbs. Bake 45-50 minutes, until puffed and golden.

GRATED BEET AND TURNIP SALAD (from Mad Mares Cookbook)

3-4 beets, uncooked

3-4 turnips, uncooked

1 finely chopped onion or bunch of scallions

1/3 cup cider vinegar

2 Tbsp balsamic vinegar

1 tsp honey

Grate the beets and turnips into a bowl. Add onion. Pour over vinegar and honey, mix and let marinate in fridge.  Variations: Add grated carrots, chopped watercress, parsley, lettuce, etc.

NAPA CABBAGE AND SALAD TURNIP SLAW WITH HONEY LIME DRESSING

*This recipe combines the crispness of Napa cabbage with the mild sweetness of salad turnips (like Hakurei) for a refreshing and flavorful slaw.

Salad:

1 ½ lbs Napa cabbage, cored and thinly sliced

1 bunch Hakurei turnips, tops removed and grated

3 spring onions, trimmed and sliced

¼ cup minced cilantro

Honey Lime Dressing:

1 tablespoon rice wine vinegar

Juice and zest of 1 lime

1 tablespoon honey

1 clove garlic, minced

½ teaspoon salt

½ teaspoon black pepper

¼ cup extra virgin olive oil

Prepare the Vegetables: Prepare the cabbage by coring and thinly slicing it. Grate the turnips after removing their greens. Slice the spring onions or scallions and mince the cilantro. Combine the vegetables, rinse in a salad spinner, and spin dry. Make the Dressing: In a large bowl, whisk together the vinegar, lime juice and zest, honey, garlic, salt, and pepper. Slowly whisk in the olive oil to emulsify the dressing. Toss the Slaw: Add the prepared vegetables to the dressing and toss to coat. For best results, toss just before serving if making ahead.

CARROT BLUEBERRY MUFFINS

1 1/2 Cups blueberries fresh or frozen

2 Cups whole wheat flour

2 Teaspoons baking powder

1 Teaspoon cinnamon

1/2 Teaspoon salt

1/2 Cup 2% milk

1/2 Cup butter melted

1/2 Cup brown sugar packed

carrots medium, shredded and squeezed dried

2 eggs

1 Teaspoon lemon zest

1 Teaspoon vanilla extract

1 Tablespoon granulated sugar

Place rack in the middle of the oven and preheat to 350 F. Line a 12 cup muffin pan with paper liners and spay the liners lightly with cooking spray. Reserve 1/2 cup of the blueberries for garnish. Place the remaining blueberries in a large bowl and lightly crush them with the back of a fork. Add the flour, baking powder, cinnamon and salt to the blueberries and stir to combine. Whisk together the milk, butter, brown sugar, carrots, eggs, lemon zest and vanilla in another bowl, whisking until no clumps of brown sugar remain. Fold the milk mixture into the flour mixture until just combined. Divide the batter evenly among the muffin cups. Press the reserved blueberries into the tops of the muffins. Bake for 10 minutes. Remove the pan from the oven and sprinkle the tops of the muffins with the sugar. Rotate the pan and continue to bake until the muffins are golden and a toothpick inserted in the centers comes out clean, 20 to 24 minutes. Cool the muffins in the pan for a few minutes, then transfer the muffins to a rack to cool completely.

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