Week 5, June 26-July 2, 2011

Tantre Farm CSA Newsletter
June 26-July 2, 2011
If needed, please contact Richard Andres & Deb Lentz at 2510 Hayes Rd. Chelsea, MI 48118 e-mail: tantrefarm@hotmail.com phone: 734-475-4323 website: www.tantrefarm.com

*Deb is going out of town starting Mon. 6/27 through Wed. 6/29, so the newsletter is coming a little early this week. Please don’t try to contact her by email until Thursday 6/30, since you will receive no reply.

We usually try to give you a pretty accurate listing of the produce in your box, but since the newsletter is published before the harvest, sometimes we may substitute some vegetables for others.

ASIAN GREENS: You will receive either Bokchoy (a traditional stir-fry vegetable from China with a sweet and mild flavor; looks like white Swiss chard with the stems all attached at the bottom) or Yukina Savoy (similar to Tatsoi, but larger; thick, savoyed leaves held upright on pale green petioles; delicious steamed or stir-fried)
How to use: commonly eaten raw in salads and in stir-fries/soups
How to store: refrigerate in plastic bag or wrap in a damp towel for up to a week.

FAVA BEANS: (also called faba bean, horse bean, or broad bean)–the pod is inedible and looks like a large bean pod; the bean seed resembles a very large lima bean with a tart, pungent flavor; fresh fava beans should be shelled from pod if skin seems tough, but bean can be eaten raw, skin and all, if young enough.
To skin fava beans: Blanch for 1 minute, then drain and cool. With your thumbnail, pull open the sprout end and squeeze the bean out of its skin.
How to use: Stew skinned beans in a little butter, oil or cream seasoned with savory, thyme or sage. Sauté with other vegetables and toss with pasta. Good in soups. Lots of recipes on the internet.
How to store: Store fresh, unshelled beans in the refrigerator up to a week; once shelled, blanched and skinned, favas can be frozen in plastic containers for longer storage; shelled beans are best used within a few days. See “Beans” for recipes in the A to Z Cookbook, if you have it.

RED ACE BEETS & GREENS: round, smooth, deep red roots with sweet flavor and medium-tall, red-veined green leaves.
* The beet greens are especially delicious right now. See recipe at end of newsletter for greens and beet recipes.
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.

COLLARD GREENS: dark-green, flat, large leaf. May be substituted for kale or other hearty greens recipes. Use large leaf rolled up as a wrap and stuff with vegetables or hummus.
How to use: for salads, soups, and light cooking
How to store: keep in plastic bag or damp towel in refrigerator for up to 1 week

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, sautéed 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 basket 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!).

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:
Chives—mild, onion-flavored herb with long, slender, hollow leaves; can be added to potato salad, baked potatoes, soups, salads, omelets, dips and spreads, pastas and sauces. You can also chop fresh chives and freeze them with water in ice cube trays to use later when needed.
Black-stemmed Peppermint–superior fragrance and flavor; forest green leaves with deep purple veins and stems, purple flowers.
Thyme– tiny green leaves used in meat and vegetable dishes and most casseroles, soups, stews, and medicinal teas, which soothe sore throats.

LETTUCE: You will receive 2-4 heads of red or green leaf lettuce. See Lettuce Soup recipe at end of newsletter.
How to use: raw in salads, sandwiches, or use in soups
How to store: refrigerate in plastic bag for 3-5 days

SUMMER ONIONS: slightly larger bulbs (“baby bulb onions”) than green onions, but both bulb and leaves are still edible; can be prepared like cippolini onions.
How to use: can be grilled or roasted whole as a vegetable or chopped in salads, soups, & other dishes for flavor
How to store: wrap in damp towel/plastic bag in fridge for 2-7 days.

SHELLING, SNAP, or SNOW PEAS: You may receive Shelling Peas (easy to shell with delicious flavor for fresh eating and freezing), or Sugar Snap Peas (“round” pod of edible-pod pea), or Snow Peas (“flat”, crispy pods used in stir-fries and salads). Chew on the pod to test if they are edible pods or tough-skinned shelling pea.
How to use: Add shelled peas to soups, stews, sautés, or stir-fries. Blanch or steam for 2-4 minutes only until color is bright green. Snap or snow peas can be eaten raw in salads or cooked quickly as in stir-fries or deep fry in tempura batter.
How to store: Refrigerate in plastic bag for 4-5 days. If kept too long, their sweet flavor and crisp texture diminishes.

WHITE HAKUREI TURNIPS and GREENS: See Week 1 for more information.
How to use: good in salads and soups, roasted, steamed, sautéed,
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.

1. DEB IS OUT OF TOWN MON (6/27) – WED (6/29): I will have limited internet access, so I will not be able to respond promptly to all emails sent during this time, which is why you are receiving your online newsletter sent earlier than usual. If you need to reach someone at the farm, please call 734-475-4323.

2. VACATIONS or OUT OF TOWN: Please remember to contact us preferably a week in advance, but at least by Sunday (especially with the 4th of July breaks coming up) to make changes in pick up days or locations. Also keep in mind that changes need to be made within the same week, not into a different week of distribution.

3. WEEDING VOLUNTEERS STILL 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. We could really use the help with the weeds right now. Thanks for volunteering!

4. U-PICK AT THE FARM: Please contact us ahead of time by e-mail or phone. Best days to come for u-pick are Mondays, Wednesdays, Thursdays, and Sundays, since our workers have not picked as much on those days. No u-pick available on Sat. mornings, since we are at 2 Farmers Markets then.
Strawberries (Last week!)–$4/quart (discounted price) You will pick into our quart baskets, but you can bring your own containers to bring them home. The berries are smaller and less of them, so this will be the last week for u-pick strawberries.

5. PAYMENTS DUE: If you still owe money on your Balance Due, it will be reflected on the check-in sheet, when you pick up your box. Please finalize payments due within the month.

Farm on Wed.–10 A.M. to 7 P.M.
Farm on Fri.–2 P.M. to 7 P.M.
Ann Arbor Farmers’ Market (Wed.)–7 A.M. to 12 P.M.
Community High School (Sat.) –7 A.M. to 12 P.M.
Chelsea Farmers’ Market (Sat.)–8 A.M. to 12 P.M.

*Keep in mind the following websites–www.epicurious.com, www.cooks.com, www.recipes.com, www.eatingwell.com, and www.tantrefarm.com for more recipe ideas.

MOROCCAN BISSARA—or FRESH FAVA BEAN DIP (from Capay Organic Farm CSA “Farm Fresh To You” website)
1 to 1-1/2 lbs. fresh fava beans, shelled, peeled if large
3 tbs. fresh lemon juice
2 tsp. minced fresh flat-leaf parsley
1/2 tsp. ground cumin
4 tbs. extra-virgin olive oil
1/4 tsp. salt
pita wedges, raw carrots, or crackers for serving

Fill a medium saucepan with water and bring it to a boil. Blanch the beans for 2 or 3 minutes. Drain, reserving 3 tablespoons of the cooking liquid. Peel if the beans are large. In a blender or food processor, combine half the beans, the reserved liquid and the lemon juice. (Add more liquid if you prefer a thinner dip.) Process, scraping down the sides with a spatula, until the mixture is fairly smooth. Add the remaining beans and the oil, and process until smooth. Transfer to a serving bowl and stir in the salt and cumin. Sprinkle with the parsley. Serve with pita bread, vegetables, or crackers for dipping.

1 bunch collard greens (kale, beet or turnip greens, etc.)
1 to 3 Tbsp. toasted sesame seeds
¼ tsp. sea salt (or to taste)
1 to 2 Tbsp. toasted sesame oil or virgin olive oil

Blanch or steam whole bunched greens for 2 to 5 minutes. Remove greens from pan, and place on a plate. After cooled, pull leaves off stems and squeeze excess water out of leaves. Place on cutting board and chop into bite-size pieces. Put in serving bowl and toss with oil, seeds, and salt to taste. Add any of your favorite roasted or steamed vegetables, such as carrots, tomatoes, summer squash, or onions. Serve with potatoes or rice. Enjoy.

BEET & SUGAR SNAP PEA SALAD (From Capay Organic Farm CSA “Farm Fresh To You” website)
1 lb. beets, scrubbed or peeled and quartered or sliced
1 small red onion, halved & thinly sliced or 2 to 3 summer onions
1 tsp. ground coriander, lightly toasted
1/2 lb. snap peas, trimmed
2 Tbs. extra-virgin olive oil
3 Tbs. rice vinegar
2 tsp. sugar
1 tsp. salt

Soak onion in cold water for 10 min.; drain. Whisk together vinegar, coriander, sugar and salt in a salad bowl, then add oil in slow stream, whisking. Toss onion and beets with dressing. Steam peas over boiling water, covered, 2 min. then transfer to ice water. Drain well & toss with beet mixture.

LETTUCE SOUP (from www.foodnetwork.com)
2 tablespoons olive oil
1 cup sliced summer onions
1 teaspoon chopped garlic
1 tablespoon chopped parsley leaves, plus more for garnishing
1 tablespoon chopped chives, plus more for garnishing
2 teaspoons chopped tarragon leaves, plus more for garnishing
2 heads lettuce, leaves torn
3 cups chicken stock
1/2 cup heavy cream or evaporated milk
1/2 teaspoon salt
1/4 teaspoon pepper
Chive blossoms or thyme, for garnishing (optional)

Heat olive oil over medium-low heat in a large saucepan. When hot add the onions and garlic and cook until the onion is translucent, about 4 minutes. Add the parsley, chives, tarragon and lettuce and stir until the lettuce is completely wilted, about 3 minutes. Add the chicken stock and simmer, uncovered, for 20 minutes. When ready to serve, process the soup, in batches, taking care since the soup is hot, then return to a clean saucepan. Stir in the heavy cream or evaporated milk and the salt and pepper and simmer for another 5 minutes, or until heated through. Adjust seasoning, if necessary, and serve immediately, garnished with fresh herbs, such as thyme or chives, and chive blossoms, if desired.

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