Tantre Farm CSA Newsletter
WEEK 3
June 10-16, 2012
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
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 minimum, which means that we don’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. Keep in mind the internet is overflowing with information, including pictures of almost everything that we grow. We also have pictures and descriptions of most of our produce on our website under CSA Info… Veggie ID.
THIS WEEK’S SHARE
ASPARAGUS: You will receive green, purple, or white variety. See Week 1 newsletter for more information.
– How to use: serve raw, chopped in salads, or with dips. You can also steam, roast, grill, or serve “cold” with a bit of olive oil, a dash of salt, and lemon juice.
– How to store: wrap in damp cloth and plastic bag, then refrigerate. Alternatively, bundle spears with rubber band and place upright in container with an inch of water.
BABY BEETS & GREENS: small, round, smooth, deep red baby 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.
GARLIC SCAPES: slender green stems with a slight bulge at the bottom; can be substituted for garlic cloves in recipes.
– How to use: mild garlic flavor, so delicious chopped in salads, roasted, and sautéed.
– How to store: put in refrigerator in plastic bag for up to 2 weeks.
FRESH HERBS: Everyone will receive a bunch of Cilantro (the flat, delicate, lacy-edged leaves and stems of the coriander plant, which look a lot like flat-leaf parsley, but have an almost citrus fragrance that lends itself to highly spiced foods).
– How to store: In general, store herbs upright with cut stems in 1 or 2 inches of water and refrigerate for up to 2 weeks.
*In addition, you will all be able to make a choice of 1 out of 3 other herbs:
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.
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, salads, pickles, and cheese.
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; leaves are shaped like spinach, but paler green in color; high in vitamin A and contains some calcium, phosphorous, potassium, magnesium, and vitamin C; refrigerate in plastic bag for up to 3 days.
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.) or Lacinato Kale (dark green, noncurled, blistered leaves, but heavily savoyed). See Week 1 newsletter for more information.
– 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
LETTUCE: You will receive Red/Green Leaf, Romaine, or Oak.
– How to use: raw in salads, sandwiches, or use in soups
– How to store: refrigerate in plastic bag for 3-5 days
SUGAR SNAP PEAS: “round” pod of edible-pod pea; Chew on the pod to test if they are edible pods or tough-skinned shelling pea.
How to use: 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.
RADISHES: You will receive Pink Beauty (pink-colored root with mild, spicy flavor) or Amethyst (bright purple skin and crisp, mild white flesh).
– How to use: raw, roasted, used in soups, sliced in salads, sandwiches, or stir-fries, grated in slaws; Radish greens are delicious in soups or stir-fries.
– How to store: refrigerate in plastic bag/damp towel for 1-2 weeks.
SPINACH: large, crisp, dark green leaf. See Week 1 newsletter for more information.
– How to use: toss in fresh salad, add to sandwiches, sauté, steam, braise, or add to crepes, quiche, lasagna, and soups.
– How to store: refrigerate with a damp towel/bag for up to 1 week.
STRAWBERRIES: You will receive 1 quart this week. See Week 1 newsletter for more information.
How to store: Do not wash until you are ready to consume them. Place them on a paper towel in a tightly-covered container in the refrigerator for 2 to 3 days.
How to freeze: Freeze whole strawberries hulled and washed on cookie sheets and put in freezer bags.
WHITE HAKUREI TURNIPS and GREENS: A white salad turnip with round, smooth roots that have a sweet, fruity flavor with a crisp, tender texture. See Week 1 newsletter 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.
ANNOUNCEMENTS
1. CHANGING PICK UP DAYS: Please remember to contact us preferably a week in advance, but at least by Sunday of each week, to make changes in pick up days or locations. It is very disappointing to put together a box that is never picked up. Please have the courtesy to make some kind of contact with us, if you can not pick up your box for some reason.
2. 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. If you believe there has been some mistake, or have any questions, please call or e-mail us
3. CSA COOKBOOKS: 2 handy cookbooks are for sale called “From Asparagus to Zucchini: A Guide to Cooking Farm-Fresh Seasonal Produce” for $15 and “Saving the Seasons: How to Can, Freeze, or Dry Almost Anything” for $20. Both cookbooks will be available until we run out.
4. WEEDING VOLUNTEERS NEEDED: There are always a generous amount of weeds on the farm. 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!
5. NEW!! Bike-in Movie Nights! We invite you to outdoor movies about FOOD at the Washtenaw Food Hub (4175 Whitmore Lake Road, Ann Arbor) while eating local food snacks. (Drivers are also allowed and embraced.) Showtime at 9:30. Donations accepted. Bring a chair or a blanket. The next movie showing is on June 22 called “Weight of the Nation: Challenges”. Visit bikeinmovienight.com for all the information!
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.)– 7 A.M. to 12 P.M.
Chelsea Farmers’ Market (Sat.)–8 A.M. to 12 P.M.
RECIPES
MEXICAN STYLE FRIED RICE
3 cups cooked rice (either freshly cooked or leftover is fine too)
2 tablespoons tomato paste
3 cloves garlic, minced, OR 3 Tbsp. minced garlic scapes
1 onion, chopped
1/2 head cabbage, julienned
1 bunch sweet potato greens, chard, or beet greens, chopped
2-6 jalapenos, minced (use 6 without seeds for milder rice with lots of flavor, 6 with seeds for a spicy rice)
1 tablespoon red wine vinegar
1 cup chopped tomato (optional)
1 bunch chopped cilantro (optional)
salt
pepper
oil of your choice
In a heavy skillet (cast iron if you have it, or a wok will work fine), heat oil on medium high heat. Add the cabbage and greens and cook until wilted. Season to taste with salt and pepper. Remove from pan and set aside. Using a bit more oil, still with medium high heat, stir fry the peppers, onion and garlic for 3-4 minutes. Add the tomato paste and cook for a minute more. Add the rice and increase the heat to high. Stirring almost constantly, cook this mixture for about 5 minutes and season to taste. This is where you make your rice crispy if you like it this way. Add the red wine vinegar, reserved cabbage and greens and cook until heated through. Toss with tomato and cilantro if desired and serve immediately.
SNAP PEAS AND GARLIC SCAPES
3/4 lb snap peas, strings removed
4 garlic scapes, chopped to 1-inch lengths
2 Tbsp balsamic vinegar
2 Tbsp olive oil
2 Tbsp butter
Heat olive oil and butter together, and sauté garlic scapes and peas together until just crisp tender. Dress with balsamic vinegar and serve.
SPINACH STRAWBERRY SALAD (From Asparagus to Zucchini by MACSAC) Serves 4. Sesame seeds
2 Tbs. sugar
2 Tbs. red wine vinegar
minced garlic or garlic scape to taste
dry mustard to taste
salt and pepper to taste
1/4 cup salad oil
1 bunch spinach, cleaned & stemmed
1 cup strawberries, sliced or chunked
1 1/2 tsp. fresh dill or 1/2 tsp. dried
Toast sesame seeds in dry skillet or hot oven for several minutes, tossing often; let cool. Combine sugar, garlic, dry mustard, salt and pepper. Whisk in oil in thin stream. Toss with spinach, strawberries, dill, and sesame seeds.
ASPARAGUS GUACAMOLE
5-6 asparagus spears
¼ cup cilantro, chopped
½ lime, juiced
2 green onions, sliced thin
1 clove garlic, minced or 1 Tbsp. garlic scapes
1 tomato, seeded and diced
1 tsp Kosher salt
Break off woody ends of asparagus, blanch quickly and puree. Then add the rest of the ingredients to the pureed asparagus and puree the whole thing. Can be served on crackers, bread, or with vegetables.
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