If needed, please contact Richard Andres & Deb Lentz at 2510 Hayes Rd. Chelsea, MI 48118 e-mail: firstname.lastname@example.org phone: 734-475-4323 website: www.tantrefarm.com.
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. The information provided here is also published each week on our website under the NEWSLETTERS tab.
**Also, if you’re having trouble identifying any unfamiliar produce, please look for “Veggie ID” with additional in formation on our website under CSA INFO or under RECIPES.
THIS WEEK’S SHARE
BEETS: You will receive Red Ace (round, smooth, deep red roots with sweet flavor and medium-tall, red-veined green leaves) and Golden Beets (orange skin with rich gold interior; mild, sweet flavor when cooked). See Week 1 newsletter for usage and storage tips.
RED CABBAGE (Ruby Perfection): a sweet mini to mid-size red cabbage; fancy fall storage red head; medium-sized, dense, and a uniform high-round shape with good wrapper leaves ; considered a beneficial digestive aid and intestinal cleanser. See Week 7 newsletter for usage and storage tips.
CARROTS (Mokum): a very sweet, slender, “pencil carrot”. See Week 6 newsletter for usage and storage tips.
CUCUMBERS: The cucumbers are coming in like gangbusters! It’s time to think “cucumber” salads instead of lettuce! Also, I just learned today that you can shave the skin off the cucumber and stick the whole cucumber in freezer bags to add a frozen cucsicle to your smoothie! You will receive Little Leaf (considered a pickling cucumber with blocky, medium-length, distinctively bright emerald green fruits, which are good for fresh eating and pickling) and/or Olympian (considered a slicing cucumber with dark green, straight 8- to 9-inch fruit; crisp with fresh flavor). See Week 8 newsletter for usage and storage tips.
EGGPLANT: You will receive Nadia (slender, purplish-black, glossy-like, bell-shaped fruit), Rosa Biana (an Italian heirloom; round fruit streaked with white and violet), or Orient Express (dark purple Asian type with long, slender, glossy fruits, which are tender, delicately flavored, and quick cooking).
-How to use: may be salted to remove bitterness from old fruit, but also makes it less watery and more absorbent, and can greatly enhance the taste and texture of your dish; can be baked, boiled, fried, grilled, or can be sliced into rounds for grilling or broiling, and cut into cubes for stews and stir-fries.
-How to store: best fresh, but can be stored at room temperature or in refrigerator drawer for up to 1 week.
FRESH HERBS: 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.
You will randomly receive one the following 5 options in your box:
1. Genovese Basil—an herb with sweet, spicy, shiny, green leaves; helps with stress, anxiety and inflammation. DO NOT REFRIGERATE THIS TROPICAL PLANT FOR LONGER SHELF LIFE!
2. Black-Stemmed Peppermint: superior fragrance and flavor; forest green leaves with deep purple veins and stems, purple flowers; leaves are good as a hot or iced tea, and adds a delicious flavor when minced and added to cooked peas, carrots, potatoes, salads, and fresh strawberries; ; he lps clear nasal passages
3. 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.
4. Rosemary: an herb of the mint family native to the Mediterranean, and is produced all over the world. It’s pine needle-like leaves produce an aromatic, piney flavor, which blends well with garlic and thyme to season lamb roasts, meat stews, and marinades. It also enlivens lighter fish and poultry dishes, tomato sauces, and vegetables, and makes a pleasantly aromatic lemonade.; considered a memory stimulant and medicinally used for headaches.
5. Sage: an herb from an evergreen shrub in the mint family with long, narrow, grayish-green leaves; a musky aroma and a warm and spicy taste; used in making sausages, stews, breads, and teas; enhances meats, vegetables, salad s, pickles, and cheese.; has antioxidant properties and may help with oral health and brain function; used also in smudging negative energy from spaces
KALE (Red Russian): hearty green vegetable of the cabbage family ; the stems are purple, and leaves are deep gray-green, purple-veined, flat, non-curled, and tooth-edged. See Week 5 newsletter for usage and storage tips.
RED ONIONS: You will receive Mars Red (purple-red skinned, globe-shaped onion with sweet flavor) or Red Long of Tropea (specialty variety of tall, elongated, red bulbs traditionally grown in Mediterranean Italy and France).
-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 (Red Norland): smooth, red skin and white flesh; great baked, boiled, or roasted. See Week 7 newsletter for usage and storage tips.
S UMMER SQUASH/ZUCCHINI: You will receive some variety of Green or Yellow Zucchini (gourmet golden or green zucchini with uniform, cylindrical fruits), Safari (green zucchini with attractive white stripes) , or Zephyr Summer Squash (distinctive, slender fruits are yellow with faint white stripes and light-green blossom ends with a nutty flavor). See Week 5 newsletter for usage and storage tips.
TOMATOES: You will receive something of the following varieties: 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 a Mixed Cherry Medley (includes a colorful variety of the orange Clementine, red Mountain Magic, and the green SunGreen tomaotes).
-How to use: saute, bake, broil, or grill; eat raw in salads or add to soups, stews, or sauces.
-How to store: k eep at room temperature for up to 1 week.
1. WEEDING VOLUNTEERS MUCH NEEDED: We really have a lot of weeds right now, so we have many weeds to pull! If you are interested in helping out please contact us any day of the week or evenings until dark. Thank you if you are able to help!
2. U-PICK RASPBERRY PATCH RESTING FOR A FEW WEEKS: Our July raspberries have come to their end, so we are waiting for the fall canes to ripen more toward the end of August and into September! To keep informed go to https://www.tantrefarm.com/tantre-farm-raspberry-u-pick. We will keep you informed as the fall raspberries start ripening again!
3. 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. This menu is updated on our website every Monday – Wednesday http://www.tantrefarm.com/how-does-our-immune-b ooster-csa-work/. Still time to sign up this week until midnight!
4. 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 10 AM (SARA there the whole time)
*Farm (Wed.)—10 AM to 7 PM (TANTRE STAFF there with some self check-in)
*Washtenaw Food Hub (Wed.) –6 PM to 8 PM (LIZZIE will be there the whole time)
*Pure Pastures (Wed.) (limited site) —10 AM to 5 PM (JESSICA there from 9 AM – 11 AM)
*Farm (Fri.)—2 PM to 7 PM (TANTRE STAFF there with some self check-in)
*CHANGE: Community High School is now 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 (DEB and staff there the whole time)
*Argus-Packard (Sat) (limited site)—12 PM to 3 PM (ARGUS STAFF there the whole time)
*RoosRoast-Rosewood (Sat)–9 AM to 11 AM (DEBRA is there the whole time)
REFLECTIONS ON THE FARM
By Andrew Caroen (a student of the NELP program at UM leaves us with a poem memory as a farewell gift of summer)
did you know
if you blast those fiery carrots
with cold water,
their scent fills the summer air;
this is aromatherapy
my bare feet in the marbled mud
cold water misting onto me,
the smooth breeze singing to me
I only worry about getting those carrots
popping a carrot into my mouth
this is therapy
this is tantre’s specialty.
SQUASH AND BASIL SALAD Serves 4-6
3-4 medium summer squash or zucchini, shredded in food processor
2-3 Tbsp fresh basil, ch opped
3-4 Tbsp Parmesan cheese, freshly grated
1-2 Tbsp minced garlic
1/4 cup red wine vinegar
1/4 cup olive oil
1/2 tsp salt
1/4 tsp pepper
1/4 tsp sugar
Toss together the squash, basil, cheese, and garlic into salad bowl. Combine dressing ingredients and pour over the salad. Mix, chill 1 hour, and serve. Best eaten the same day. May be served with lettuce and green onions.
HERB BLENDER DRINK
Wash and remove leaves from 1 bunch of peppermint , mojito mint, or basil, etc.. 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!
TABBOULI (from The World in Your Kitchen) Serves 4-6
1/2 cup bulgur
A few lettuce leaves
4 Tbsp chopped fresh parsley, divi ded
2 Tbsp chopped fresh mint
1 onion, finely sliced
4 tomatoes, chopped or 1 pint cherry tomatoes halved
1 cucumber, chopped
4 Tbsp lemon juice
4 Tbsp olive oil
Salt and pepper, to taste
Soak bulgur 20-30 minutes in cold water to cover. Drain well. Line a salad bowl with lettuce leaves and spoon in bulgur. Mix in 3 tablespoons of the parsley, mint, onion, and tomatoes. Whisk lemon juice with olive oil, salt and pepper; toss with salad. Sprinkle remaining tablespoon of parsley on top.
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.