Tantre Farm CSA Newsletter
Aug. 17-23, 2014
If needed, please contact Richard Andres & Deb Lentz at 2510 Hayes Rd. Chelsea, MI 48118 e-mail: email@example.com 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.
BROCCOLI (Due to an unexpected harvest last week, our Friday/Saturday members received Broccoli, so this week ONLY Wed. members will receive it): deep emerald green, tiny buds that are clustered on top of stout, edible stems; known as an anti-cancer vegetable. See Week 8 for usage and storage information.
CARROTS: You will receive Bolero (excellent long-term, storage carrot with medium-long, thick, blunt, orange roots). See Week 10 for usage and storage information.
SWEET CORN (Delectable): a mid-main season bicolor with large, well-filled 8” long ears and dark green husks; terrific for fresh eating and processing. Everything on the corn plant can be used: “husks” for Tamales, the “silk” for medicinal tea, the “kernels” for food, and the “stalks” for fodder; contains a significant amount of vitamin A, B-complex, phosphorous and potassium along with vegetable protein. * We don’t treat our corn with pesticides, so you may find some earworms enjoying the corn too; just break off the damaged part and cook the rest of the ear. See the feature article.
-How to use: ears of corn can be steamed in 1-2 inches of water for 6-10 minutes, or drop ears into boiling water (enough to cover) for 4-7 minutes; ears of corn can also be roasted unhusked in the oven or outside grill for about 20 minutes
-How to store: refrigerate with husks on, and use as soon as possible to retain sweetness and flavor.
CUCUMBERS: a slicing cucumber with dark green, straight 8-9 in. fruit; crisp with fresh flavor. See Week 7 usage and storage information.
U-PICK FLOWERS (only available on the farm): The flowers are really starting to swell into rainbows of colorful blooms. A bouquet per household of up to 15 stems will be part of your share, if you are able to come and pick it. This means that if you are splitting a share, each household can pick a bouquet. Please keep on the paths without stepping into or over the flower beds to harvest, which compacts the soil. More information about u-pick flowers is in the “Announcements” section.
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. *You may choose ONE from the following 4 Herbs:
Lovage—this is a wonderful, celery-flavored herb, good in vegetarian soups and stews, especially potato or tomato dishes. Use sparingly, since it does have a lovely strong flavor.
Italian Flat-leaf Parsley—flat, glossy, dark green leaves have a strong parsley/celery flavor for use dried or fresh; especially good in omelets, scrambled eggs, mashed potatoes, soups, pasta and vegetable dishes, as well as, sauces to go with fish & poultry.
Curly Parsley—curly, dark green leaves, often used as a garnish, but can be used the same as flat-leaf parsley above.
Rosemary—pine needle-like leaves used with potatoes, bread doughs, risottos, mixed vegetables, and meat dishes, as well as in sweet dishes such as lemonade, creams, custards, and syrups; medicinally used for headaches, indigestion, and depression.
KALE: You will receive Curly Kale (well-ruffled, curly green leaves on green stems; this variety makes a good, roasted “kale chip”) or Lacinato Kale (dark green, noncurled, blistered leaves, but heavily savoyed). 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.
ONIONS: You will receive Red Long of Tropea (a specialty heirloom variety of tall, elongated, wine-red bulbs with sweet white flesh; traditionally grown in Mediterranean Italy and France; use raw or grilled) or Big Daddy (large Spanish type yellow onion, delicately textured flesh is superb raw, and makes magnificent French onion soup; may last 8-10 months in storage) or Sterling (White, globe shaped, mildly pungent). See Week 10 for usage and storage information.
HOT PEPPERS: You will receive Jalapeño (small, conical pepper, ranging from green to red; hot chile pepper used commonly in Mexican or southwestern cooking) or Serrano (cylindrical fruit with excellent, very hot flavor; usually eaten fresh green in sauces, condiments, or as a key ingredient in fiery Mexican dishes). See Week 12 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 & white flesh; great baked, boiled, or roasted). See Week 7 for storage information.
SUMMER SQUASH/ZUCCHINI: You will receive some variety of Green Zucchini (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.
SWISS CHARD(baby leaves): close relative of garden beets; multi-colored, large veined, semi-crinkly, dark green leaves; mild flavor; good source of vitamins A, E, & C, as well as iron & calcium. See Week 6 for usage and storage information.
TOMATOES: You may choose one pint of one of the following 4 varieties: Red Grape (oval to oblong, baby red grape tomatoes, which have a chewy texture, sweet taste, and few seeds), or Chiquita (deep rose-pink grape tomato with great flavor and pleasant texture), Tomatoberry (unique strawberry-shaped, deep red colored fruits with firm, meaty texture and excellent sweet flavor), or Verona (similar to Juliet, but with even tastier, somewhat plumper, deep red “cocktail plum” fruits; good in sauces and in salads). You will also receive a slicing tomato called Pruden’s Purple (early Brandywine type; vivid dark pink, heirloom tomato with smooth, crimson flesh; delicious flavor and large–1 lb.+ fruit). See Week 12 for storage and usage information.
WATERMELON: You will receive 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) or Sunshine Yellow –8-10 lb. oval-rounded fruit with green-striped shell that has bright yellow flesh, which is brittle, juicy, and very sweet) or Starlight (10-12 lb. round fruit; deep green with highly contrasting black stripes and pink flesh; excellent flavor with crisp texture). See Week 11 for usage and storage information.
1. LULU COOKING CLASS is FULL! This will be a picnic-themed meal on Aug. 20 from 6 to 8:30 PM, and we’ll let you know how it turns out. Thanks for those who signed up this week to help fill up the class. It should be a lot of delicious fun!
2. KID FARM DAY is FULL for Wed., Aug. 27, from 9 AM until noon. More information will be coming for those registered closer to the event. Please keep in mind the option of switching your pick up to the farm that day, so we know in advance!!
3. 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 Flowers–You may pick 1 bouquet of up to 15 stems per household for “free”. Whenever possible if you can donate $1 or $2 that will help to pay for some seed and labor costs. Extra bouquets will cost $4. You may want to bring a jar to keep your flowers fresher on the ride home, although we do have many quart-size yogurt containers to use as temporary vases.
4. PLASTIC OR PAPER GROCERY BAGS AND YOGURT CONTAINERS (quart size for u-pick flowers) NEEDED, if you would like to donate some to the farm or at markets. We are running low.
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.
CORN LOVERS OF ALL SIZES
We are sure you’ve been waiting impatiently as we have for our first bite of corn. This cold weather has kept this high summer crop slow growing, but it is finally ready. As we introduce you to your first ear of Tantre corn, we would be remiss if we forgot about our yearly introductions to two fellow corn lovers: the European corn borer (Ostrinia nubilalis) and the Corn Earworm (Heliothis zea), which you may have encountered already.
The European corn borer has been a resident of the U.S. since the early 1900s. The larvae are grayish-pink caterpillars with dark heads and spots on the top of each segment about 1 inch long. They chew on leaves and tassels of corn, but especially favor the tasty insides of stalks and ears. It is not partial to corn though, since it has been recorded on 200 different plants, including beans, celery, beets, and potatoes.
Despite the fact that we hear much about the corn borer, the earworm is probably the worst pest of corn. It is said that American farmers grow two million acres of corn a year just to feed it. The color of the larvae varies from white to green and even red. They have four pairs of prolegs, are spined, and 1-1/2 inches long. These voracious eaters enter corn ears at the tip and work their way to the kernels.
If you are “lucky” enough to encounter one of these guests in your ear of corn this week, don’t throw the ear away, just break off the offensive part and cook the rest. We are “pleased” to introduce you to these smaller relatives who share your taste for corn.
**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”, and many recipe ideas will pop up.
LOVAGE SOUP (from www.cooks.com)
1 1/2 c. sliced onion
1 clove garlic, minced
2 tbsp. butter
1/4 c. flour
5 c. chicken broth
2 tbsp. fresh lovage leaves**
5 c. sliced potato
Salt and pepper to taste
1 1/4 c. Half and Half or cream
1 tbsp. chopped parsley
Sauté onions and garlic in butter. Remove from heat and blend in flour. Stir in chicken broth. Bring to boil, stir constantly. Add lovage, potatoes, salt and pepper. Cover, reduce heat to a simmer. Cook 30-40 minutes until potatoes are soft. Stir in Half and Half and bring to boil. Sieve for a broth or can be blended with an immersion blender for a creamy, herbal-flavored soup. Heat gently, but don’t boil. Serve with sprinkle of parsley. **Celery can be substituted, when lovage is not in season.
ROSEMARY-INFUSED WATERMELON LEMONADE (from www.allrecipes.com)
2 cups water
3/4 cup white sugar
1-2 sprigs rosemary, leaves stripped and chopped
2 cups lemon juice
12 cups cubed seeded watermelon
8 cups ice cubes
Bring the water and sugar to a boil in a small saucepan over high heat. Stir in the rosemary, and set aside to steep for 1 hour. Place half of the lemon juice, and half of the watermelon into a blender. Strain the rosemary syrup through a mesh strainer into the blender. Cover, and puree until smooth. Strain into a pitcher, and then puree the remaining lemon juice and watermelon. Stir the lemonade before serving over ice. Makes 8 servings.Back to top