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. **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. See Week 1 newsletter for usage and storage tips.
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. See Week 6 newsletter for usage and storage tips.
CARROTS (Mokum): a very sweet, slender, “pencil carrot” with roots only this week. See Week 5 newsletter for usage and storage tips.
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. See Week 5 newsletter for usage and storage tips and recipe at end.
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, since it does not like cold temperatures. It will last longer when stored in a jar, vase, or glass of water on your counter or table top.
KALE (Lacinato): dark green, noncurled, blistered leaves, but heavily savoyed. highest protein content of all the cultivated vegetables. See Week 3 newsletter for usage and storage tips.
LEEKS: green leaves with white to pale green stems.
Cooking tip: slit from top to bottom and wash thoroughly with root facing up to remove all of the dirt trapped between the leaf layers. See Week 5 newsletter for usage and storage tips.
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. See Week 7 newsletter for usage and storage tips.
NEW POTATOES: You will receive Carola (yellow potato from Germany; smooth, creamy texture that is good for baking or frying) and Red Sangre (one of the prettiest of all red skinned varieties with medium-sized oblong tubers; creamy white flesh that is especially delicious boiled or baked). See Week 7 newsletter for usage and storage tips.
TOMATOES: You will receive either Sun Gold Cherry (exceptionally sweet, bright tangerine-orange cherry tomato; less acidic than the red cherry tomato, so slightly less bland in flavor; popular as a garnish, in salads, or as a cooked side dish that can be sauteed with herbs) OR Tomatoberry (unique strawberry-shaped, deep red colored fruits with firm, meaty texture and excellent sweet flavor)
-How to use: saute, bake, broil, or grill; eat raw in salads or add to soups, stews, or sauces.
-How to store: keep at room temperature for up to 1 week.
1. U-PICK RASPBERRY PATCH RESTING THIS WEEK: Our July raspberries are still trickling in, so we are going to let our patch rest and ripen this week as the fall canes are still fully ripening more toward the middle of August and into September! To keep informed go to https://www.tantrefarm.com/tantre-farm-raspberry-u-pick.
2. 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!
3. STILL PLENTY OF BOXES AVAILABLE FOR OUR 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!
4. 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
BASIL: MORE THAN JUST A CULINARY HERB
Basil is one of the most sacred plants of India. It has been used to make royal unguents, perfumes, and medicines. A tea can be made to settle the nerves and aids with indigestion. Medicinally, it is used to stimulate perspiration for the treatment of colds, flu, and fevers.
Fresh basil was also worn throughout the day to help protect, inspire, and elevate the self-esteem of the person who wore it. It protects against contagious diseases and negative influences and is burned as incense and as a disinfectant. The French have used basil to repel mosquitoes and flies, which is why pots of it may be found at sidewalk restaurants in France.
Basil’s most popular use though is as a culinary herb. It is more commonly known for its primary role in tomato sauces, pesto, and salad dressings. It is also popular in Mediterranean dishes and Thai curries. It partners well with almost any summer vegetable, but especially tomatoes, eggplant, peppers, green beans, and summer squash.
Fresh basil deteriorates quickly, especially when refrigerated. It is a warm-weather crop and is sensitive to cold temperatures. If leaves are wrapped in a dry towel and kept in an airtight container, it can be kept at about 50 degrees for a few days before leaves start blackening. That is why we provide it with roots attached, so you may retain its freshness for a week or longer by placing the roots in a jar of water, changing the water every few days, and we don’t refrigerate it. You may also freeze fresh leaves in a plastic zip-lock bag, if you don’t mind the darkened color. This is very easy—just wash leaves, spin dry, place in Ziploc bag, remove air, seal, and freeze. Basil can also be dried by hanging in a dry, warm, well-ventilated place for about 2 weeks. If you would like to retain some of the green color, it needs to be dried quickly in a dehydrator or in the oven at its lowest setting with door ajar. The leaves can be separated before drying and stirred often. Remove dried leaves and store in a sealed glass jar—away from light and heat.
Some people make pesto from the basil leaves and freeze it in ice cube trays or drop on cookie trays like “drop cookies”; then bag it when frozen to be used as needed. Others just mix chopped basil with olive oil or water and freeze in ice cube trays. Remove frozen herb cubes and place in freezer bag. One frozen cube is equivalent to 1 tablespoon fresh or about 1 teaspoon of dried herb, which flavors vegetables, meats, stews, and soups all winter long. Have fun and enjoy a plethora of basil over the coming weeks !
KALE PESTO (from Mad Mares Cookbook)
1 bunch raw kale, chopped and stemmed
2 cloves garlic
1/4 cup oil
2-3 good sized Tbsp dark miso
1 cup of fresh basil (optional)
Put half of all ingredients in a blender or food processor to mix well. When blended, add the other half of your ingredients until you have a thick paste. Add more oil (or even water), if it is too thick to move the blade). Let sit for 1 hour or more so flavors can blend. Serve over pasta or as a dip with veggies. Nutritious and delicious!
BASIL PESTO VEGAN (from What Do You Do With This Stuff?)
This is delicious!
2 cup basil leaves
2 cup tomatoes, chopped
2 garlic cloves, pressed
2 Tbsp toasted pine nuts
1 tsp salt
Combine all ingredients in a blender or food processor and puree until smooth.
ETHIOPIAN CABBAGE DISH (from http://m.allrecipes.com/recipe/152937/ethiopian-cabbage-dish) Serves 5
1/2 cup olive oil
4 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
5 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.
THAI-STYLE POTATO-LEEK SOUP WITH CARROTS
1 qt potatoes, boiled then mashed (reserve 2 qts potato-water for soup stock)
2 leeks, washed and sliced in 1/4-inch diagonal rounds
2-3 carrots, washed and sliced small
1/2 cup ground/chopped peanuts (optional)
Salt and pepper, to taste
Tamari, to taste
1/2 cup liquid sweetener: honey, barley malt, brown rice syrup, molasses if you’re really hard-core
2 cans coconut milk
Dash cayenne and/or 1-2 fresh hot peppers, seeded and minced
1/4 cup sesame oil
Fresh basil or cilantro (optional)
In bottom of big soup pot, heat oil. Saute carrots until soft, add leeks, peanuts, and fresh peppers, saute briefly. Add coconut milk first, then mashed potatoes, sweetener, seasonings, stir until well blended. Gradually stir in water until desired consistency is reached. Add sweetener, sea salt, tamari, or hot pepper to taste. Simmer 10 minutes, garnish with minced basil or cilantro.
POTATO ARUGULA SALAD (from Capay Organic Farm CSA “Farm Fresh to You” website) Serves 4-6
1 1/2 lbs new red potatoes cut into 3/4-inch cubes
1/4 tsp pepper
3 Tbsp white wine vinegar or regular vinegar
1/4 cup extra-virgin olive oil
2 Tbsp of fresh minced basil
1 bunch arugula, rinsed and chopped or torn
2 cloves minced garlic
1 pt of cherry tomatoes, halved
1/2 tsp salt
Bring large pot of salted water to boil. Add cubed potatoes and cook until tender, about 12-15 minutes. In a bowl, mix next 5 ingredients until salt dissolves. Whisk in oil until it thickens. Drain potatoes, return to pot. Toss with dressing, tomatoes, and arugula. Serve at room temperature.
CHILLED SUN GOLD SOUP (from Local Flavors: Cooking and Eating From America’s Farmers’ Markets by Deborah Madison) Serves 3
1 pt Sun Gold tomatoes
2-4 shallots (or leeks), finely diced
Sea salt and freshly ground pepper, to taste
1 1/2 Tbsp Spanish Chardonnay vinegar or Balsamic vinegar, plus a few drops sherry vinegar
1 tsp finely diced and seeded serrano chile (optional)
1 Tbsp extra virgin olive oil
1 firm avocado, finely diced
1 Tbsp chopped basil
Pluck the stems off the tomatoes and rinse them. Add them to a heavy saucepan with a tight-fitting lid with half the shallots, 1/4 tsp salt, and 1 cup water. Cook over medium-high heat. Soon you will hear the tomatoes popping. Take a peek after a few minutes to make sure there is sufficient moisture in the pan-you do not want the tomatoes to scorch. If the skins are slow to pop, add a few tablespoons water. Once they release their juices, lower the heat and cook, covered for 25 minutes. Run the tomatoes through a food mill. You will have about 1 cup. Chill well, then taste for salt. Just before serving, combine the remaining shallots in a bowl with the vinegar, chile (if using), oil, avocado, and herbs. Season with a pinch or two of salt and some pepper.Back to top