Tantre Farm CSA Newsletter
Aug. 3-9, 2014
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.
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.
We also try to keep the formatted 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.
**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
ARUGULA: an aromatic, bright salad green with a peppery mustard flavor, which is rich in iron and vitamins A and C. See Week 1 for usage and storage information.
GREEN BEANS or YELLOW BEANS: You will receive E-Z Pick (a round, tender, dark green, snap bean with good sweet flavor) or Rocdor (long, slender, yellow bean; meaty, firm texture and no watery taste). See Week 10 for usage and storage information.
BEETS (Red Ace): round, smooth, deep red roots with sweet flavor and medium-tall with no greens this week. See Week 7 usage and storage information.
CARROTS: You will receive Bolero (excellent long-term, storage carrot with medium-long, thick, blunt, orange roots) or Mokum (a very sweet, slender, “pencil carrot”; greens are delicious at this time of year). Carrot greens are very nutritious with lots of protein, minerals and high levels of vitamins, especially ‘C’ & ‘K’. **See “Carrot Top Soup” Recipe at end of newsletter. This is a favorite in some homes! See Week 10 for usage and storage information.
CUCUMBERS: a slicing cucumber with dark green, straight 8-9 in. fruit; crisp with fresh flavor. See Week 7 usage and storage information.
EGGPLANT: You will receive Nadia (slender, purplish-black, glossy-like, bell-shaped fruit) or Orient Express (long, lavender fruit).
-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. Lots of recipes and basic cooking tips in the “A to Z cookbook”.
-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 2 weeks or wrap in slightly dampened cloth and store in refrigerator. *All shares will receive Basil, and you may choose ONE from the following 4 Herbs:
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.
Thyme—tiny grayish green leaves used in meat and vegetable dishes and most casseroles, soups, stews; also commonly used in fish sauces, chowders, and egg dishes, often paired with tomatoes; medicinally used in teas, which soothe sore throats.
French Sorrel–slightly tart, lemon-flavored green; excellent for salads, soups, and sauces; can be used in omelets, breads, or cooked as a side dish; refrigerate in bag for up to 3 days.
*Genovese Basil—All shares will receive basil this week, an herb with sweet, spicy, shiny, green leaves. We supply it with root attached, so it will last up to a week or 2 when stored in a jar, vase, or glass of water on your counter or table top. Do NOT refrigerate!
KALE: You will receive Red Russian Kale (the stems are purple, and leaves are deep gray-green, purple-veined, flat, non-curled, and tooth-edged). See Week 3 newsletter for usage and storage information.
LETTUCE: You will receive heads of Green Leaf, Red Leaf, Romaine or Buttercrunch. See Week 2 for usage and storage information.
SWEET ONIONS (Ailsa Craig Exhibition): a huge, sweet, mild, yellow-skinned, heirloom onion that is well known by British gardeners who grow show-size onions. See Week 10 for usage and storage information.
POTATOES: You will receive Yukon Gold (yellowish brown skin with yellow dry flesh and pink eyes; perfect baked, boiled, mashed or fried) or Red Norland (smooth, red skin and white flesh; great baked, boiled, or roasted). See Week 7 for storage information.
SUMMER SQUASH/ZUCCHINI: You will receive some variety of Green or Yellow Zucchini (gourmet golden or green zucchini with uniform, cylindrical fruits) or Yellow Crookneck (long, curved neck with a sometimes bumpy, yellow skin; buttery flavor and firm texture) or Patty Pan (tender, rounded scallop, bright yellow squash with a green tip; nutty flavor). See Week 6 for usage and storage information.
WATERMELON (Little Baby Flower): small, 2-4 lb. round fruit; bright green stripe pattern on shell and dark pink flesh that is sweet and crisp with a high sugar count.
-How to use: slice, dice and serve as drinks, salads, or salsa.
-How to store: If melon seems not quite ripe, store at room temperature until sweet smell is coming from the soft, stem end; then store in the refrigerator.
1. KID FARM HIKE on Friday, Aug. 8 at 4:30 PM: Come join us for a guided monthly exploratory walk around Tantre Farm. We’ll use all our senses as we take an approx. 45 minute hike with CSA member, Sheila Schueller, and explore the farm’s fields, wetlands, and forest. Sheila teaches ecology and field biology classes at Eastern Michigan University and the University of Michigan. Meet at the Distribution Shed at 4:30. No RSVP necessary, but if you email that you plan to attend, then we will try to wait. (Adults are welcome too! :))
2. LULU COOKING CLASS ON AUGUST 20 from 6 to 8:30 PM! This will be a picnic-themed meal with help from our guest chefs and fellow CSA members, Eric Lundy and Laenne Thompson. There will be a $10 fee for materials and handouts for each class. So now you can check your calendar and register early by sending us your NAME, PHONE NUMBER, and E-MAIL ADDRESS in the body of the email. We have 15 spaces available, so let us know if you’re interested in joining us for a special picnic-cooking class and meal at Tantre Farm. It’s always a lot of fun and guaranteed to fill your belly with deliciousness!
3. KID FARM DAY will be on Wed., Aug. 27, from 9 AM until noon. This half day will be for all kids who are 4 years and older. Activities will include an edible farm walk, a nature craft, and other stories and activities about animals and plants. Snacks harvested from the farm will be included. Advance registration is required. Please bring $10 to cover the costs of materials and a camp T-shirt! Please register by e-mail to email@example.com or by sign up at the distribution sites with NAMES and AGES of children, NAME OF ADULT attending, PHONE NUMBER, E-MAIL ADDRESS, and KIDS T-SHIRT SIZE OF Large, Medium, Small, or Extra Small. Please keep in mind the option of switching your pick up to the farm that day, so we know in advance!!
4. U-PICK AVAILABLE: Please call ahead if you plan to pick on other days besides Farm Distribution Days (Wed. and Fri.), so we can make sure someone is around to help you.
–U-pick Beans: Green and Yellow available for $0.50/lb.
5. VACATIONS or OUT OF TOWN: Please remember to contact us at least by Sunday and please be specific about which location you’re requesting, since we have several options on every day.
6. PICK UP TIMES & LOCATIONS REMINDER:
Ann Arbor Farmers’ Market (Wed.)–7 A.M. to 12 P.M.
Farm (Wed.)–10 A.M. to 7 P.M.
Washtenaw Food Hub (Wed.) –6 P.M. to 8 P.M.
Farm (Fri.)–2 P.M. to 7 P.M.
Community High School (Sat.) –7 A.M. to 12 P.M.
Washtenaw Food Hub (Sat.)—10 A.M. to 12 P.M.
Chelsea Farmers’ Market (Sat.)–8 A.M. to 12 P.M.
CARROT TOP SOUP (Local Flavors by Deborah Madison) Serves 4.
1 bunch (6 small to medium) carrots, the tops and roots
2 Tbs. butter
3 Tbs. white rice
2 large leeks (or 1 bulb onion), white parts only
2 thyme sprigs
2 Tbs. chopped dill, parsley, celery leaves or lovage
sea salt and freshly ground pepper
6 c. vegetable or chicken stock or water
Pull the lacy leaves of the carrot greens off their stems (2 to 3 cups, loosely packed). Wash, then chop finely. Grate the carrots, or finely chop them. Melt the butter in a soup pot. Add the carrot tops and carrots, rice, leeks, thyme, and dill. Cook for several minutes, turning everything a few times, then season with 1-1/2 teaspoons salt and add the stock. Bring to a boil and simmer until the rice is cooked, 16 to 18 minutes. Season with salt, pepper and serve.
BEET AND CARROT PANCAKES (from Capay Organic Farm CSA “Farm Fresh To You” website) Serves 8.
1 1/3 cups (packed) coarsely shredded beets (2 medium)
1 cup coarsely shredded, peeled carrots (2 medium)
1/2 cup thinly sliced onion
2 cloves minced garlic
1 large egg
1/2 tsp. salt
1/4 tsp. pepper
1/3 cup all purpose flour
3 Tbs. olive oil
Preheat oven to 300°F. Place baking sheet in oven. Combine beets, carrots and onion in large bowl. Mix in egg, salt and pepper. Add flour; stir to blend well. Heat 1 1/2 tablespoons oil in heavy large skillet over medium heat. Using 1/3 cup beet mixture for each pancake, flatten into pancake with your hands, and then put 4 pancakes into skillet. Flatten with spatula, if need be, into a 3-inch round. Cook until brown and cooked through, about 4 minutes per side. Transfer pancakes to baking sheet in oven; keep warm. Repeat with remaining beet mixture, making 4 more pancakes. Serve pancakes with sour cream.
PROVENCALE HERO (from Capay Organic Farm CSA “Farm Fresh To You” website)
2 tablespoons EACH water & lemon juice
2 tablespoons balsamic vinegar
1 tablespoon minced fresh rosemary
2 teaspoons dried Italian seasoning
6 (1-oz.) slices mozzarella cheese
1-1/2 cups cubed yellow squash
1 loaf French bread, cut lengthwise
2 tablespoons olive oil
1/2 teaspoon pepper
2 garlic cloves, minced
1 cup cubed tomato
3/4 cup cubed zucchini
1 cup cubed red bell pepper
2 cups cubed peeled eggplant
Preheat oven to 425 degrees. Cut cubed vegetables into 1-inch cubes. Combine water, lemon juice, vinegar, rosemary, Italian seasoning, oil, pepper & garlic in a bowl; stir. Add eggplant, squash, pepper & zucchini; toss. Place mixture in pan. Bake 20 minutes, stir often. Combine roasted vegetables & tomato; toss. Put vegetable mixture on bottom half of loaf, top with cheese slices & top half of loaf. Place loaf on pan & bake until cheese melts. Cut into 6 pieces.
VEGETABLE TEMPURA (for 6 meal or 10 appetizer servings, prepare about 60 pieces of vegetable pieces (large onion rings, whole green beans, carrot, zucchini, beet slices, etc.)
2 ½ cups sifted flour
3 egg yolks
2 cups cold water
Dash or salt
Oil for frying
Beat the egg yolks with the water and salt. When the mixture is smooth, sift in the pre-sifted flour gradually, stirring as you go. Stir only until the batter is combined. Heat oil in a deep, wide pan. The oil should be at least 325 degrees and not more than 350 degrees. Dip the veggies into the batter and carefully drop them into the oil. Fry until brown and puffy and risen to the surface. Drain on paper towels and either serve immediately, or keep warm in a 300 degree oven on a tray in a single layer.Back to top