Tantre Farm CSA Newsletter
WEEK #11
Aug. 2-8, 2020

	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. 												

	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.   You can always find past newsletters on our website at http://www.tantrefarm.com/newsletters/! 

	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.  **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

AMARANTH (RED LEAF): known as “Callaloo” in the Caribbean; medium-green, oval to heart-shaped leaves with splashes of burgundy-red; tastes like spinach and can be prepared like spinach. See Week 8 newsletter for usage and storage tips.

GREEN BEANS (E-Z Pick):  a round, tender, dark green, snap bean with good sweet flavor
-How to use: raw in salads, steamed, sautéed, stir-fried, etc. 
-How to store: refrigerate in plastic bag for up to 1 week.

CARROTS (Mokum):  sweet, slender, "pencil carrot" with edible green leaves.  Greens are delicious in soups and also salads. See  Week 6 newsletter for usage and storage tips.

SWEET CORN (Potawatomi): yellow kernels with excellent sweet flavor.  Corn is often referred to as maize and is an ancient staple food of the Americas; 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.
-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.

EGGPLANT or ZUCCHINI: You will receive Orient Express (dark purple, Asian type eggplant with long, slender, glossy fruits) or Zucchini (uniform cylindrical, green or yellow fruits with mild flavor. See Week 9 newsletter for usage and storage tips.).
-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 GARLIC:  a bulb of several papery white cloves; believed to help in fighting infections, cancer prevention, and bolstering the immune system.  See Week 7 newsletter for usage and storage tips.

NO HERB BUNCH THIS WEEK!  Most of our herbs are taking longer to grow back, so  we are letting our smaller  patches of herbs recuperate.

KALE: high in vitamins A and C, folic acid, fiber, calcium and iron and has the highest protein content of all cultivated vegetables.  See Week 4 newsletter for usage and storage tips.

LEEKS: green leaves with white to pale green stems.
Cleaning tip: slit from top to bottom and wash thoroughly with root facing up to remove all of the dirt trapped between the leaf layers. See Week 4 newsletter for usage and storage tips.

PEACHES (Red Haven): an early rosy-orange skinned peach with firm, creamy yellow flesh; mature peaches will continue to ripen after they are picked.
-How to use: great as a fresh snack, or for canning, freezing (just cut in pieces and throw it into a freezer bag), and dehydrating (excellent, concentrated sweet flavor cut into thin slices and dehydrated for several hours).
-How to store: if the fruit is firm and not quite ready, just set them on your kitchen counter in the sun or in a paper bag to ripen more quickly; the less the fruit is touching each other or at least not too many on top of each other, the longer they will last.

SHISHITO CHILI PEPPERS: sweet, mild, slender Japanese chiles about 2- to 4-inches with squarish end.  It is said that 1 in 6 are hot!
-How to use: often roasted or used in stir-fried dishes, with tempura, in salads, or as a pickled condiment
-How to store: for fresh peppers, store in refrigerator; for drying peppers, place string through the stems and hang in cool, dry, well-ventilated spot.  

POTATOES:  You will receive Red Norland (smooth, red skin and white flesh; great baked, boiled, or roasted) OR Mountain Rose (rosy-skinned inside and out, these versatile, all-purpose spuds are deliciously moist, but not waxy textured; extra nutritious, and high in antioxidants; excellent baked, mashed or fried). See Week 8 newsletter for usage and storage tips.

CHERRY TOMATOES:  You will receive any of the following: Sakura (bright-red, shiny, medium-large cherry tomato with sweet tomato flavor),  Sun Gold Cherry (exceptionally sweet, bright tangerine-orange-cherry tomato; less acidic than the red cherry tomato, so slightly less bland in flavor), Yellow Grape (oval to oblong, baby yellow grape tomatoes, which have a chewy texture, sweet taste, and few seeds), Tomatoberry (unique strawberry-shaped, deep red colored fruits with firm, meaty texture and excellent sweet flavor), Clementine (tangerine-colored, oval-round fruits; appealing, sweet-tart flavor; exceptional when halved and roasted), or Mountain Magic (bright red, round, small tomatoes with very sweet flavor; excellent in salads). 
-How to use:  sauté, bake, broil, or grill; eat raw in salads or add to soups, stews, or sauces
-How to store: keep at room temperature for up to 1 week

WATERMELON:  You will receive Sunshine Yellow (8-10 pounds oval-rounded fruit; green-striped shell with bright yellow flesh, which is brittle, juicy, and very sweet) or Mini Love (sweet and firm, oval-round fruits avg. 3–5 lb. Distinctive, bright green rind with dark green stripes and dense, bright red flesh).
-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.

ANNOUNCEMENTS

1. MSU EXTENSION ONLINE FOOD PRESERVATION CLASSES:
Join MSU online to learn safe home preserving techniques and valuable resources to ensure the safety of your home preserved food. Preserving your Harvest classes will be held every Thursday from Aug.13 through Oct. 29 at 1 p.m. and 6 p.m. EDT.  No matter what your home food preservation experience is whether beginner or seasoned, these FREE classes will allow you to learn the most current recommendations for safe home preserving and to ask any questions you may have. Join them  for all sessions or choose the topics that interest you. 
-Aug. 13 – safe home food preservation – traditions and trends
-Aug. 20 – preserving what’s left in your garden
-Aug. 27 – peaches – can or freeze?
-Sept. 3 – too many tomatoes
-Sept. 10 – salsa 101
-Sept. 17 – know your canners
-Sept. 24 – basics of sauerkraut
-Oct. 8 – preparing soups for winter
-Oct. 15 – making applesauce
-Oct. 22 – preserving food for gifts
-Oct. 29 – preserving venison
*To register please visit:  https://events.anr.msu.edu/PreserveHarvest/. 
*To listen by phone, please call to register, 877-643-9882.

2. FAMILY FARM HIKE on FRIDAY, Aug. 21:  Come at 4 PM or at 3 PM or at 1:30 PM for all three fun and physically distanced farm activities on Friday, August 21,   CSA member, Alisse Portnoy, who teaches at the University of Michigan, and her daughter, Jessica, are in their eleventh year of once-a-week, long visits to the farm, and they will guide our monthly family farm hike around our original farm at 4:00, which typically lasts about 45 - 60 minutes.  Before then, at 1:30, you have the option to join us in walking down the road to tour some of our newer farm land, where this year's corn, tomatoes, melons, peppers, and more -- plus pigs and cows -- are thriving. At 3:00, you may join us in roasting and then eating some of what we harvest in our outdoor pizza oven, and spend some time independently exploring, swinging, or just resting in the shade. This series of events replaces our annual Kids Farm Day for 2020. There is no fee for participating, and registration is not required, though if you RSVP by emailing Deb (tantrefarm@hotmail.com) for one, two, or all three events ahead of time we'll know to keep an eye out for you and it will help us as we plan. Please bring a mask (though when we're spread out outside it will not be required). Hand sanitizer, an outdoor handwashing station, and a refreshing place to refill your water bottle will be available. 

3. MASKS & GLOVES: We recommend that all come to each distribution site with a mask and gloves to pick up your shares.  We will have hand sanitizer at most sites as well.  

4. IMMUNE BOOSTER CSA:  As some of you know we started a collaborative CSA with several local farms and food businesses that you can opt in or out of each week called the Immune Booster.  If you are interested in supplementing your share with more veggies and other locally produced and sourced value-added products, please go to our website to sign up every Monday - Wednesday night.  Pick up is from 9 AM to 12 PM every Saturday at the Washtenaw Food Hub:  http://www.tantrefarm.com/how-does-our-immune-booster-csa-work/.  Still time to sign up this week!

5. PICK UP TIMES & LOCATIONS REMINDER: **Volunteers will be at each site during designated times below, so if you need to come at a different time, please feel free to bring gloves and your own pen to check off your name.
*Ann Arbor Farmers’ Market (Wed.)—7 AM to 12 PM (TANTRE STAFF for check-in from 7-9 AM)
*MOVE Fitness & Wellness Studio (Wed)—CHANGE IN TIME: 8 AM to 10 AM (SARA for check-in the whole time)
*Farm (Wed.)—10 AM to 7 PM (TANTRE STAFF checking off names from 10 AM-12 PM and from 2-4 PM)
*Washtenaw Food Hub (Wed.) --6 PM to 8 PM (LIZZIE for check-in the whole time)
*Pure Pastures (Wed.) (limited site) —9 AM to 5 PM (JESSICA for check-in from 9 AM – 11 PM)
*Farm (Fri.)—2 PM to 7 PM (TANTRE STAFF for check-in from 2 to  4 PM)
*Community High School (Sat.) —7 AM to 12 PM (SHANNON & FRAN for check-in for the whole time)
*Washtenaw Food Hub (Sat.)—9 AM to 12 PM (PETER & RYAN for check-in for the whole time)
*Chelsea Farmers’ Market (Sat.)—8 AM to 12 PM (DEB for check-in the whole time)
*Argus-Packard (Sat) (limited site)—12 PM to 3 PM (ARGUS STAFF for check-in the whole time)
*RoosRoast-Rosewood (Sat)--9 AM  to 11 AM (JONATHON for check-in the whole time)

RECIPES

GRILLED CORN, PEACH AND POBLANO SALAD (from “The Washington Post”, August 19, 2009)  Makes 6 3/4-cup servings
4 ears grilled corn, husks removed and kernels cut off (about 3 cups; 
1 large or 2 small grilled poblano peppers; dice 1/4-inch into 3/4 cup
2 large ripe peaches, peeled and cut into kernel-size pieces (1 1/2 cups; see Note)
2 tsp honey, or more to taste
2 Tbsp cider vinegar
1 Tbsp olive oil
10 stems chives (or parsley), chopped (2 Tbsp)
1/8 to 1/4 tsp salt
Freshly ground black pepper, to taste
	Combine the corn, poblano chili pepper(s), peaches, honey, cider vinegar, oil, chives, and salt and pepper to taste.  Taste and adjust the seasoning as needed.  Serve warm or at room temperature. This salad is best served within 24 hours after made. 
NOTE: To grill the CORN, discard the husks and silk.  Rinse and wrap each damp ear of corn in aluminum foil.  Cook for 20 to 35 minutes on a hot covered grill, turning the ears every 7 to 8 minutes, until the kernels are tender and start to brown.  (The time depends on the heat of the grill and the size and age of the corn.)  Grill the PEPPERS directly over the flame on the grill, turning to evenly char all sides. Remove from the grill and cover with plastic wrap or place inside a food-safe plastic bag for 10 minutes.  Remove, peel away the charred skin, core and seed.  To remove the skin from the PEACHES, place each piece of fruit in a pot of boiling water for 30 seconds to loosen the skin.  Peel when cool enough to handle. 

Tantre Farm CSA Newsletter
WEEK #9
July 19-25, 2020

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.

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.   You can always find past newsletters on our website at http://www.tantrefarm.com/newsletters/!

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.  **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

AMARANTH (RED LEAF): known as “Callaloo” in the Caribbean; medium-green, oval to heart-shaped leaves with splashes of burgundy-red; tastes like spinach and can be prepared like spinach. See Week 8 newsletter for usage and storage tips.

CABBAGE: You will receive one of the following:   Caraflex (pointed mini cabbage, extremely uniform, small heads with good wrapper leaves. Inner leaves are tender, crunchy, and have an excellent, sweet and mild cabbage flavor. Perfect for summer salads, slaws, or cooked dishes) or Baby Red Express (mini, solid, round, red heads with good appearance and flavor).  See Week 1 newsletter for usage and storage tips.

CARROTS (Mokum):  sweet, slender, “pencil carrot” with edible green leaves.  Greens are delicious in soups and also salads. See  Week 6 newsletter for usage and storage tips.

CUCUMBERS: long, cylindrical, green-skinned fruit of the gourd family with mild, crisp flesh; the thin skin doesn’t need peeling, unless waxed for longer shelf life in stores.  See Week 8 newsletter for usage and storage tips.

NO HERB BUNCH THIS WEEK!  Most of our herbs are taking longer to grow back, so  we are letting our smaller  patches of herbs recuperate.

LEEKS: green leaves with white to pale green stems.
Cooking tip: slit from top to bottom and wash thoroughly with root facing up to remove all of the dirt trapped between the leaf layers. See Week 1 newsletter for usage and storage tips.

LETTUCE: rich in calcium and vitamins A and C; you will receive Red or Green Leaf or Romaine.  See Week 3 newsletter for usage and storage tips.

NEW POTATOES (Red Norland): smooth, red skin and white flesh; great baked, boiled, or roasted.  
-How to use: new potatoes are just young potatoes that haven’t had time to convert their sugar fully into starch and often have a crisp, waxy texture and thin, underdeveloped wispy skins, so are good boiled or pan-roasted, but particularly suited for potato salad, since they hold their shape well after being cut and cooked.  
-How to store: refrigerate new potatoes if not used within 2-3 days, but use up sometime during the 1st or 2nd week of receiving them; these potatoes have not been cured, so will not last as long as “cured” potatoes, which should not be refrigerated, since low temps convert the starch to sugars and may turn dark when cooked.

SWISS CHARD: close relative of garden beets; multi-colored, large veined, semi-crinkly, dark green leaves; mild flavor; good source of vitamins A, E, and C, as well as iron and calcium.  See Week 7 newsletter for usage and storage tips.

SUMMER SQUASH: you will receive some variety of Yellow or Green Zucchini (gourmet 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).
-How to use: use in salads, dips, grilled, casseroles, stuffed, or mashed with butter and seasonings.
-How to store: store in plastic bag in refrigerator for up to 1 week.

ANNOUNCEMENTS

1. ZOOM WALKS: During the walk, Rachel will show you around 15 plants and talk about ID, harvest, use, and preservation of those plants. To participate, you must have Zoom installed on your device. Then you simply copy/paste the link and password shown below for the date you want to attend, and log on at 2 pm that day.  All walks will be live from 2-3 pm and are donation-based.  You are not required to pay to participate, but it is appreciated when you can.  The next one is  July 30: https://us02web.zoom.us/j/88426788010?pwd=UEZOa0FyWnBtMUpHYmkwaUlQbHlpdz09 PW: 802190. More dates will be shared in upcoming newsletters or you can visit the website: https://willforageforfood.square.site/

2. MASKS & GLOVES: We recommend that all come to each distribution site with a mask and gloves to pick up your shares.  We will have hand sanitizer at most sites as well.  

3. WEEDING VOLUNTEERS NEEDED, especially in the HERB Garden & FLOWER GARDEN these coming 2 weeks:  Our daughter, Ari, is having a small graduation party at the farm on Aug. 2, and there are many things to do to prepare!  If you are interested in helping out with weeding to make things look just a little tidier, please contact us any day of the week or evenings until dark.   Thanks so much to all those, who have helped out so far!

4. IMMUNE BOOSTER CSA:  As some of you know we started a collaborative CSA with several local farms and food businesses that you can opt in or out of each week called the Immune Booster.  If you are interested in supplementing your share with more veggies and other locally produced and sourced value-added products, please go to our website to sign up every Sunday – Wednesday night.  Pick up is from 9 AM to 12 PM every Saturday at the Washtenaw Food Hub:  http://www.tantrefarm.com/how-does-our-immune-booster-csa-work/.  Still time to sign up this week!

5. PICK UP TIMES & LOCATIONS REMINDER: **Volunteers will be at each site during designated times below, so if you need to come at a different time, please feel free to bring gloves and your own pen to check off your name.
*Ann Arbor Farmers’ Market (Wed.)—7 AM to 12 PM (TANTRE STAFF for check-in from 7-9 AM)
*MOVE Fitness & Wellness Studio (Wed)—CHANGE IN TIME: 8 AM to 10 AM (SARA for check-in the whole time)
*Farm (Wed.)—10 AM to 7 PM (TANTRE STAFF checking off names from 10 AM-12 PM and from 2-4 PM)
*Washtenaw Food Hub (Wed.) –6 PM to 8 PM (LIZZIE for check-in the whole time)
*Pure Pastures (Wed.) (limited site) —9 AM to 5 PM (JESSICA for check-in from 9 AM – 11 PM)
*Farm (Fri.)—2 PM to 7 PM (TANTRE STAFF for check-in from 2 to  4 PM)
*Community High School (Sat.) —7 AM to 12 PM (SHANNON & FRAN for check-in for the whole time)
*Washtenaw Food Hub (Sat.)—9 AM to 12 PM (PETER & RYAN for check-in for the whole time)
*Chelsea Farmers’ Market (Sat.)—8 AM to 12 PM (DEB for check-in the whole time)
*Argus-Packard (Sat) (limited site)—12 PM to 3 PM (ARGUS STAFF for check-in the whole time)
*RoosRoast-Rosewood (Sat)–9 AM  to 11 AM (JONATHON for check-in the whole time)

COOL AS A CUCUMBER
The cucumber, a member of the gourd family, is a distant relative to pumpkins, squash, and melons.  It is said to have originated in the Middle East.  It has been eaten as an unripe fruit, since Biblical times.  As a relative of melons, cucumbers are very high in water and so very refreshing, especially during these hot days of summer.  They are 94% water and also contain small amounts of vitamins A, C, and a few minerals.  For some, however, cucumbers are hard to digest, so seedless and “burpless” cucumbers have been bred to prevent this problem.  

Our cucumbers are not waxed (to keep them from rotting for a longer shelf life) like ordinary cucumbers found in the store, so skin and all can be eaten.  The skins are rich in vitamin E, so they are also known as an effective skin conditioner.  Also, some of the nutrients, such as vitamin A, iron, and potassium are lost when the skin is removed.  The cucumber skins, besides being good for human skin, also contain silicon and chlorophyll, making them well worth eating.  If you do wish to remove the skins, you may try making “cukesicles” for the kids.   At Tantré Farm, sometimes we peel the skins off and slice the cucumbers in half lengthwise making a long, slender, cooling treat we call “cukesicles”.

The cucumber is a non-starchy, alkaline “cooling” vegetable.  It is an excellent diuretic, helping the kidneys in waste elimination.  Cucumbers contain the enzyme, erepsin, which helps digest proteins and destroys worms.  The cucumber’s potassium content makes it useful for high and low blood pressure.  

Cucumbers deteriorate very quickly, because of their high water content, so it is important to store them in a sealed plastic bag in refrigerator crisper drawer.  Keep them away from tomatoes, apples, or citrus, which give off ethylene gas, and can speed up their deterioration.  

Most people enjoy cucumbers raw or pickled in salads or sandwiches, but sometimes a cuke can be julienned, sauteed, or baked. Try cucumber rounds topped with egg or tuna salad, or simply with salt.  Make refrigerator pickles, which are very simple and delicious.  They are featured in a number of ethnic dishes.

Although not as nutritious as most of the garden vegetables, cucumbers are very satisfying and help us replenish fluids and minerals lost in perspiration, leaving us as “cool as a cucumber”.   They are very reviving on a hot summer’s day!

RECIPES

COLD CUCUMBER LEEK SOUP
This is a creamy soup made without cream, using potatoes instead for body.  For a lighter soup, you can leave out the potatoes.  There are a number of different vegetable variations that are also good!  

2 leeks (white and light green part), cut in half, cleaned, thinly sliced (or 3/4 cup chopped onions, shallots or scallions)
1 large clove garlic, coarsely chopped
1 Tbsp oil
1-2 cups potato, chopped into 1-inch pieces
2 cups thinly sliced cucumber
2 Tbsp dill, chopped fine and divided
2 cups broth (should just cover vegetables, may need a little more)
1-2 cups cold buttermilk or plain yogurt

Saute leeks and garlic in the oil, just until wilted and not yet browned.  Add potato and cucumber.  Stir a bit.  Add 1 tablespoon chopped dill.  Just barely cover vegetables with broth and bring to a simmer.  Let simmer until potatoes are very tender, but not falling apart, about 20 minutes or so.  When the vegetables are very soft, let the mixture cool.  Once it’s cool, puree vegetables and broth together with an immersion blender, regular blender, food processor, etc., adding the remaining 1 tablespoon dill.  Check the seasoning; add salt and pepper if you like.  Chill the vegetable puree.  Before serving stir in the amount of buttermilk that you like.  I find that 2/3 vegetable puree to 1/3 buttermilk is about right at our house.  Garnish with more dill.

Variations:
*Summer squash soup: Substitute zucchini or yellow squash or any summer squash for the cucumber and potato combo.  We eat this a lot and love it on hot days.  With some bread and cheese, it makes a great meal.
*Summer borscht: For the main vegetables, use a combination of 1/3 potatoes, 1/3 beets, and 1/3 cabbage (or kohlrabi or chard stems).  Can also throw in a couple of carrots or turnips. I often use leftover beets that I’ve already roasted for this–just adding them at the end of the simmering time. 
*Vichyssoise: You can use just potatoes and leeks as the vegetables to make  French vichyssoise.  Don’t use a food processor to puree it though as it will become gluey.  You may want to use chives instead of the dill and replace the buttermilk with milk.

SAUTEED SWISS CHARD
2-3 garlic cloves, chopped
1 Tbsp olive oil
1/3 cup pine nuts
1/3 cup golden raisins
1 bunch Swiss chard (or Red Amaranth)
Salt to taste

Saute garlic with olive oil in skillet, until soft and fragrant.  Toast pine nuts in dry skillet, until lightly brown.  Cover golden raisins with boiling water until they expand or plump up (about 15 minutes); then drain.  Slice chard leaves into 2-inch-wide ribbons (just pile all of the washed leaves on top of one another and slice through the bunch every 2 inches across).  Add chard leaves to garlic and oil.  Cover and steam (stir once in a while) about 5 minutes.  Stir in raisins, pine nuts, and salt to taste.  Most kids (even most adults…) love the sweetness of the raisins with these slightly bitter greens.

Tantre Farm CSA Newsletter
WEEK #7
July 5-11, 2020

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.

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.   You can always find past newsletters on our website at http://www.tantrefarm.com/newsletters/!

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.  **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 or SPICY GREENS: You will receive either Arugula (known as “wild rocket” with more deeply lobed leaves and a more pungent flavor; an aromatic, bright salad green with a peppery mustard flavor) OR Spicy Greens (gourmet-quality, peppery greens for quick cooking or a salad; includes Kale, Tatsoi, Hon Tsai Tai, Green and Red Mustard).
-How to use: add to salads, soups, and sautéed vegetable dishes
-How to store: very perishable, so use up quickly; store in plastic bag with a paper towel in refrigerator for up to 5 days.

RED ACE BEETS AND GREENS: round, smooth, deep red roots with sweet flavor and medium-tall, red-veined green leaves.
-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;

BROCCOLI (Amadeus):  medium-sized, fancy heads that are deep emerald green with tiny buds that are clustered on top of stout, edible stems. See Week 6 newsletter for usage and storage tips.

CABBAGE: You will receive one of the following:  Farao (delicious early cabbage; attractive deep green, 3-lb. heads are filled with tender, thin, crisp, peppery-sweet leaves) or Caraflex (pointed mini cabbage, extremely uniform, small heads with good wrapper leaves. Inner leaves are tender, crunchy, and have an excellent, sweet and mild cabbage flavor. Perfect for summer salads, slaws, or cooked dishes) or Red Express (solid, round, 2-4 lb. red heads with good appearance and flavor).  See Week 1 newsletter for usage and storage tips.

CARROTS (Mokum):  sweet, slender, “pencil carrot” with edible green leaves.  Greens are delicious in soups and also salads. See feature article.  See Week 6 newsletter for usage and storage tips.

GARLIC SCAPES: slender green stems with a slight bulge at the bottom (resemble chives, except for the bulge and often curled); the flower top of a garlic plant; tender and milder in flavor than mature garlic, but can be substituted for garlic cloves in recipes.  Use this link for garlic scape recipes:  http://sfc.smallfarmcentral.com/dynamic_content/uploadfiles/3774/GARLIC%20SCAPES%207%20Great%20Ideas.doc).  See Week 4 newsletter for usage and storage tips.

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 flavors 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.

NO HERB BUNCH THIS WEEK!  Most of our herbs are taking longer to grow back with this heat and lack of rain, so  we are letting our smaller  patches of herbs recuperate.

LETTUCE: rich in calcium and vitamins A and C; you will receive Red or Green Leaf.  See Week 3 newsletter for usage and storage tips.

SUGAR SNAP PEAS: flat-round pod of edible-pod pea; often lighter green than the shelling pea pod.  See Week 6 newsletter for usage and storage tips.

SWISS CHARD: close relative of garden beets; multi-colored, large veined, semi-crinkly, dark green leaves; mild flavor; good source of vitamins A, E, and C, as well as iron and calcium.
-How to use: greens can be prepared like spinach, and stalks like asparagus; good steamed, sauteed, stir-fried, and in soups.
-How to store: wrap in damp cloth in a plastic bag and refrigerate for up to 2-4 days.  

ANNOUNCEMENTS

1. FAMILY FARM HIKE on FRIDAY, July 10, at 4 PM: Come join us for a guided monthly exploratory walk around Tantre Farm with CSA member, Alisse Portnoy, who teaches at the University of Michigan. She and her daughter are in their eleventh year of once-a-week, long visits to the farm. They look forward to sharing some of its treasures and treasure spots with you. We’ll use all our senses and appropriate social distancing as we take an approx. 45-60 minute hike. Please bring your own mask for use indoors in case you need to use the restroom.  Meet at the picnic tables behind the Main House at 4 pm.

2. ZOOM WALKS: During the walk, Rachel will show you around 15 plants and talk about ID, harvest, use, and preservation of those plants. To participate, you must have Zoom installed on your device. Then you simply copy/paste the link and password shown below for the date you want to attend, and log on at 2 pm that day.  All walks will be live from 2-3 pm and are donation-based.  You are not required to pay to participate, but it is appreciated when you can.  The next one is July 10 at 2 PM: https://us02web.zoom.us/j/89437079313?pwd=Ti8yQVU3dU9yOTVDS2J1YWZEbmxmZz09 PW: 539457More dates will be shared in upcoming newsletters or you can visit the website: https://willforageforfood.square.site/

3. MASKS & GLOVES: We recommend that all come to each distribution site with a mask and gloves to pick up your shares.  We will have hand sanitizer at most sites as well.  

4. IMMUNE BOOSTER CSA:  As some of you know we started a collaborative CSA with several local farms and food businesses that you can opt in or out of each week called the Immune Booster.  If you are interested in supplementing your share with more veggies and other locally produced and sourced value-added products, please go to our website to sign up every Sunday – Wednesday night.  Pick up is from 9 AM to 12 PM every Saturday at the Washtenaw Food Hub:  http://www.tantrefarm.com/how-does-our-immune-booster-csa-work/.  Still time to sign up this week!

5. PICK UP TIMES & LOCATIONS REMINDER: *Volunteers will be at each site during designated times below, so if you need to come at a different time, please feel free to bring gloves and your own pen to check off your name.

*Ann Arbor Farmers’ Market (Wed)—7 AM to 12 PM (TANTRE STAFF for check-in from 7-9 AM)
*MOVE Fitness & Wellness Studio (Wed)—CHANGE IN TIME: 8 AM to 10 AM (SARA for check-in the whole time)
*Farm (Wed)—10 AM to 7 PM (TANTRE STAFF checking off names from 10 AM-12 PM and from 2-4 PM)
*Washtenaw Food Hub (Wed) –6 PM to 8 PM (LIZZIE for check-in the whole time)
*Pure Pastures (Wed) (limited site) —9 AM to 5 PM (JESSICA for check-in from 9 AM – 11 PM)
*Farm (Fri)—2 PM to 7 PM (TANTRE STAFF for check-in from 2 to  4 PM)
*Community High School (Sat) —7 AM to 12 PM (SHANNON & FRAN for check-in for the whole time)
*Washtenaw Food Hub (Sat)—9 AM to 12 PM (PETER & RYAN for check-in for the whole time)
*Chelsea Farmers’ Market (Sat)—8 AM to 12 PM (DEB for check-in the whole time)
*Argus-Packard (Sat) (limited site)—12 PM to 3 PM (ARGUS STAFF for check-in the whole time)
*RoosRoast-Rosewood (Sat)-9 AM  to 11 AM (JONATHON for check-in the whole time)

EAT YOUR CARROT GREEN TOPS (THE LEAVES) (from www.carrotmuseum.co.uk/recipes.html#tops)
There is some debate about whether you can eat the green leaves.  Despite the presence of celery and carrots in the carrot family of Apiaceae (“umbellifers”), many other members of the family are highly poisonous, but not carrot.  They ARE edible and are highly nutritive, rich in protein, minerals and vitamins.  The tops of the carrots are loaded with potassium which can make them bitter, so the use of them in food is limited.  However, it is edible, so you may mix some in with a mixed lettuce salad.  You may also use it for garnish.  Combine your common sense and your creative skills, and invent something!  That’s what makes cooking fun.  It is a form of art.  Carrot greens are high in vitamin K, which is lacking in the carrot itself.

The leaves do contain furocoumarins that may cause allergic contact dermatitis from the leaves, especially when wet.  Later exposure to the sun may cause mild photodermatitis.  (This is NOT the same as ‘poisonous’ – it will only affect susceptible people with allergies to the plant. Some people have the same reaction to yarrow, ragwort, chamomile etc.).  There is a distinct difference between toxins and allergens.  Carrots (Daucus carota), whether wild or domesticated, are not toxic, they are allergenic.  This is like peanuts, which are not toxic but can kill those who are allergic to them.  It is however important that any wild plant be positively identified before it is used for food.

Carrot greens have antiseptic qualities, so they have been added to mouthwashes and, mixed with honey, to disinfect sores.  They are also diuretic (increase urine flow), and can help treat kidney disease and edema.

Here are some cooking suggestions.  The carrot leaves are pretty, but bitter, so what about using it on something that is robust in flavor, but boring in appearance?  Decorate a pate with it, and glace it with aspic. What about “carrot top pesto vinaigrette”?  You can hide the bitterness under the tangy vinegar, and sweeten it slightly with some honey.  Try sauteing the chopped carrot tops lightly in olive oil with garlic and onion.  Then add other garden-grown veggies (the carrots themselves, zucchini, tomato, peppers, fresh herbs), sauté some more, then fold the entire garden mish-mash inside a whole wheat tortilla, brown it, and call it a quesadilla.  Truly a great vegan treat, and the carrot tops gave a nice crunchy texture. It is a delightful garden feast.  I recommend adding your carrot tops to other things you may already have simmering on the stove.  

**Carrot Top Soup is a favorite at the farm. Please try it below!!

RECIPES

SAUTEED GARLIC SCAPES WITH BROCCOLI  (from http://www.chatfieldcsa.org/recipe/sauteed-garlic-scapes-with-broccoli)
5-10  garlic scapes
1 head broccoli
Olive Oil
Salt and Pepper (just a sprinkle of each)
Fresh parmesan cheese
Cut the scapes into 2 to 3 inch pieces so they almost look like green beans. Cut the broccoli up into small florets as you would do for a stir fry. Heat oil in a skillet and add broccoli and cut scapes. Add salt and pepper to taste and cook until the broccoli turns a bright green (about 3 minutes). Remove from heat and serve right away. Sprinkle with fresh parmesan if you so desire.

CARROT TOP SOUP (Local Flavors by Deborah Madison) Serves 4.
1 bunch (6 small to medium) carrots, tops and bottoms
2 Tbs. butter
3 Tbs. white rice
2 large leeks (or 2 summer onions)
2 thyme sprigs
2 Tbs. chopped dill or parsley
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.

Tantre Farm CSA Newsletter
WEEK #5
June 21-27, 2020

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.

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.   You can always find past newsletters on our website at http://www.tantrefarm.com/newsletters/!

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.  **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

BROCCOLI: deep emerald green, tiny buds that are clustered on top of stout, edible stems; high in vitamins A, C, calcium, potassium, and iron; known as an anti-cancer vegetable.
-How to use: use raw, steamed, sauteed, stir-fried, in casseroles, soups, pizzas, etc.
-How to store: store loosely in plastic bag for up to a week.

GARLIC SCAPES: slender green stems with a slight bulge at the bottom (resemble chives, except for the bulge and often curled); the flower top of a garlic plant; tender and milder in flavor than mature garlic, but can be substituted for garlic cloves in recipes.  Use this link for garlic scape recipes:  http://sfc.smallfarmcentral.com/dynamic_content/uploadfiles/3774/GARLIC%20SCAPES%207%20Great%20Ideas.doc).
-How to use: mild garlic flavor, so delicious chopped in salads, roasted, and sauteed.  
-How to store: put in refrigerator in plastic bag for up to 2 weeks.

NO HERB BUNCH THIS WEEK!  Most of our herbs are taking longer to grow back due to the early freeze in May and the dry stretches over the past few months, so  we are letting our smaller  patches of herbs recuperate.

KALE (Lacinato):  dark green, noncurled, blistered leaves, but heavily savoyed; very high in calcium, iron, vitamins A and C, and good source of fiber and folic acid.  
-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.

KOHLRABI: delicious  bulbous member of the cabbage family about the size of a golf ball to tennis ball size with greens attached; greenish white or purple  skin and crisp, apple-white flesh tubers.  Most people enjoy taking the skin off and eating them raw, like an apple with a taste and texture somewhere between cabbage and broccoli stems. See feature article in this newsletter and recipes on the Tantre Farm website.
-How to use: good steamed and then mashed with potatoes, added to soups or stews, or delicious sliced and eaten raw with dip.
-How to store: store in refrigerator for up to a month.

LETTUCE: rich in calcium, iron, and vitamins A and C; you will receive 2 heads of either Romaine, Red, or Green Leaf.  See Week 3 newsletter for usage and storage tips.

LEEKS or SCALLIONS: You will receive either Scallions  (see below) or Leeks  (young plants with green leaves and white to pale green stems varying in size. The leaves and stems are full of mild-tasting onion flavor, so tender and flavorful from salads to cooking.
Cooking tip: slit from top to bottom and wash thoroughly with root facing up to remove all of the dirt trapped between the leaf layers.
See Week 1 newsletter for usage and storage tips.

RADISHES: You will receive either  Pink Beauty (pink-colored root with mild, spicy flavor) OR Bacchus (stunning purple, round radish with white inner flesh. Very good flavor and not too hot).  See Week 3 newsletter for usage and storage tips.

SCALLIONS “Green Onions” or LEEKS:  You will either receive Leeks  (see above) or Scallions (young shoots of red or green onions with long green stalks and milder tasting than large bulb onions; full of great fiber and antioxidants, high in potassium and source of vitamins C and B-6).
-How to use: the bulb, flowers, and green leaves are edible; can be cooked, grilled, roasted whole as a vegetable; chopped in salads, soups, and other dishes for flavor.
-How to store: refrigerate in damp towel/plastic bag for 5-7 days.

SPINACH (Red Kitten):  You will receive a bunch of this crisp, medium green leaf with red veins; high in beneficial chlorophyll, as well as vitamins A & C.
– How to use:  juiced, 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.

WHITE HAKUREI TURNIPS and GREENS: a bunch of white salad turnips with round, smooth roots that have a sweet, fruity flavor with a crisp, tender texture.  Both roots (good source of Vitamin C, potassium, and calcium, and delicious raw!) and greens are edible! See Week 2 newsletter for usage and storage tips.

ANNOUNCEMENTS

1. 4th of July VACATIONS or OUT OF TOWN: Yes, we will have distribution as usual on July 4. Please let us know of changes in pick up days or locations this week and next week. Also keep in mind that Pick Up Rescheduling needs to be made within the same week (Sun.-Sat.). All changes can be made yourself on our website on the registration page under Membership Actions box  or you can email us with your request using specific dates and locations.  Here is a link to our website on what to do if you can’t pick up your share on your usual day: http://www.tantrefarm.com/faq/#oot

2. WEEDING VOLUNTEERS NEEDED:  We have plenty of weeds to pull.  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. Thanks for volunteering!

3. MASKS & GLOVES: We recommend that all come to each distribution site with a mask and gloves to pick up your shares.  We will have hand sanitizer at most sites as well.  Please let our volunteers know if you need help.

4. FAMILY FARM HIKE on FRIDAY, June 26, at 4 PM: Come join us for a guided monthly exploratory walk around Tantre Farm with CSA member, Alisse Portnoy, who teaches at the University of Michigan. She and her daughter are in their eleventh year of once-a-week, long visits to the farm. They look forward to sharing some of its treasures and treasure spots with you.   We’ll use all our senses and appropriate social distancing as we take an approx. 45-60 minute hike. Please bring your own mask for use indoors in case you need to use the restroom.  Meet at the picnic tables behind the Main House at 4 pm.

5. IMMUNE BOOSTER CSA:  As some of you know we started a collaborative CSA with several local farms and food businesses that you can opt in or out of each week called the Immune Booster.  If you are interested in supplementing your share with more veggies and other locally produced and sourced value-added products, please go to our website to sign up every Sunday – Wednesday night.  Pick up is from 9 AM to 12 PM every Saturday at the Washtenaw Food Hub:  http://www.tantrefarm.com/how-does-our-immune-booster-csa-work/.  Still time to sign up this week!

6. TANTRE FARM PLANT WALK ON SUNDAY, JUNE 28, from 1:00 – 3:00 pm:  We are offering a leisurely plant walk at Tantre Farm with the guidance of our local foraging expert, Rachel Mifsud. Plant walks are excellent learning opportunities for those with beginning to intermediate foraging skills, and for anyone wishing to increase their knowledge of the local flora. Class is limited to 8 participants so that social distance can be maintained while still allowing everyone to see and hear clearly. The cost is $25 with limited spaces, and you must register ahead of time at https://willforageforfood.square.site/

7. ZOOM WALKS: These walks take place in a variety of locations in central and southern Michigan. During the walk, Rachel will show you around 15 plants and talk about ID, harvest, use, and preservation of those plants. To participate, you must have Zoom installed on your device. Then you simply copy/paste the link and password shown below for the date you want to attend, and log on at 2 pm that day.  All walks will be live from 2-3 pm and are donation-based.  You are not required to pay to participate, but it is appreciated when you can.  The next one is June 30: https://us02web.zoom.us/j/84804722068?pwd=VjJFaU1vWFdkUW9nSHVUbDdqYlZXdz09 PW: 124970 More dates will be shared in upcoming newsletters or you can visit the website: https://willforageforfood.square.site/

8. PICK UP TIMES & LOCATIONS REMINDER: **Volunteers will be at each site during designated times below, so if you need to come at a different time, please feel free to bring gloves and your own pen to check off your name.
-Ann Arbor Farmers’ Market (Wed.)—7 AM to 12 PM (TANTRE STAFF for check-in from 7-9 AM)
-MOVE Fitness & Wellness Studio (Wed)—CHANGE IN TIME: 8 AM to 10 AM (SARA for check-in the whole time)
-Farm (Wed.)—10 AM to 7 PM (TANTRE STAFF checking off names from 10 AM-12 PM and from 2-4 PM)
-Washtenaw Food Hub (Wed.) –6 PM to 8 PM (LIZZIE for check-in the whole time)
-Pure Pastures (Wed.) (limited site) —9 AM to 5 PM (JESSICA for check-in from 9 AM – 11 PM)
-Farm (Fri.)—2 PM to 7 PM (TANTRE STAFF for check-in from 2 to  4 PM)
-Community High School (Sat.) —7 AM to 12 PM (SHANNON & FRAN for check-in for the whole time)
-Washtenaw Food Hub (Sat.)—9 AM to 12 PM (PETER & RYAN for check-in for the whole time)
-Chelsea Farmers’ Market (Sat.)—8 AM to 12 PM (DEB for check-in the whole time)
-Argus-Packard (Sat) (limited site)—12 PM to 3 PM (ARGUS STAFF for check-in the whole time)
-RoosRoast-Rosewood (Sat)–9 AM  to 11 AM (JONATHON for check-in the whole time)

IS AT AN APPLE? IS IT A JICUMA? NO, IT’S KOHLRABI!
When is a root vegetable not a root vegetable?  When it’s a small bulbous member of the cabbage family called kohlrabi, that’s when.  For all intents and purposes, kohlrabi appears to be a root vegetable in the same company as turnips, radishes and rutabagas.  However, the bulbous shape of kohlrabi is caused by a swelling of the plant’s stem near the ground.  In that sense, kohlrabi is more of a tightly packed version of its cousin, the cabbage.  In fact, the name “kohlrabi” is derived from two German words: “kohl” meaning cabbage and “rabi” meaning turnip.  It is not unusual to hear the term “turnip cabbage” to describe kohlrabi.
Despite its connections to cabbage and turnips, steamed or boiled kohlrabi is said to taste more like broccoli or Brussels sprouts.  Indeed, kohlrabi is in the same general category, the Brassica oleracea Gongylodes group, as the broccoli it resembles in flavor.  It can also be used in lieu of cabbage in many of the sausage and cabbage dishes favored in German cooking.
A raw kohlrabi can also be eaten like an apple, although it contains far less sugar.  Some people find the taste of raw kohlrabi to be an acquired one, but many people who were raised in largely German communities in the Midwest grew up eating kohlrabi whenever it was in season.  One town in Illinois even held annual festivals in honor of the Kohlrabi, so don’t be surprised if one of our small towns in Michigan decides we are due for a celebration of Kohlrabi.

RECIPES

KALE AND KOHLRABI SALAD (http://canolaeatwell.com/recipe/kohlrabi-and-kale-slaw)
4 cups kale, chopped
1 kohlrabi bulb, peeled and julienned
1/2 cup shredded carrots
1/2 cup dried cranberries
1/2 cup toasted pecans

Dressing
2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1 teaspoon honey
1 teaspoon minced garlic or garlic scapes
1/4 cup olive oil
salt and pepper
Combine kale, kohlrabi, carrots, dried cranberries and pecans in a large bowl. In a small bowl whisk together red wine vinegar, Dijon mustard, honey, minced garlic, olive oil, salt and pepper.  Mix dressing with salad until well coated.  Refrigerate at least 2 hours before serving.

SAUTEED GARLIC SCAPES WITH BROCCOLI  (from http://www.chatfieldcsa.org/recipe/sauteed-garlic-scapes-with-broccoli)
5-10  garlic scapes
1 head broccoli
Olive Oil
Salt and Pepper (just a sprinkle of each)
Fresh parmesan cheese
Cut the scapes into 2 to 3 inch pieces so they almost look like green beans. Cut the broccoli up into small florets as you would do for a stir fry. Heat oil in a skillet and add broccoli and cut scapes. Add salt and pepper to taste and cook until the broccoli turns a bright green (about 3 minutes). Remove from heat and serve right away. Sprinkle with fresh parmesan if you so desire.

Tantre Farm CSA Newsletter
WEEK #3
June 7-13, 2020

    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.  **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.

    If you are new to our CSA, you can find all past newsletters on our website under the NEWSLETTERS tab.

THIS WEEK’S SHARE

ARUGULA: an aromatic, bright green, salad green with a peppery mustard flavor; rich in iron and vitamins A and C.
-How to use: add to salads, soups, and sautéed vegetable dishes.
-How to store: very perishable, so use up quickly; store in plastic bag in refrigerator for up to 5 days.

ASPARAGUS:  You will receive green or purple spears; each contains vitamins A, B, and C, as well as iron.
– How to use: serve raw, chopped in salads, or with dips. You can also steam, roast, grill.
– 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.

NAPA CABBAGE: crinkly, thickly veined leaves, which are cream-colored with celadon green tips; unlike the strong-flavored waxy leaves on round cabbage heads, these are thin, crisp, and delicately mild; good source of vitamin A, folic acid, and potassium.
-How to use: use raw, saute, bake, or braised; common in stir-fries and main ingredient in traditional kimchi; also eaten raw as a wrap for pork or oysters; the outer, tougher leaves are used in soups.
-How to store: refrigerate, tightly wrapped, up to 5 days.

LEEKS: These are young plants with green leaves and white to pale green stems varying in size. The leaves and stems are full of mild-tasting onion flavor, so tender and flavorful from salads to cooking.
Cooking tip: slit from top to bottom and wash thoroughly with root facing up to remove all of the dirt trapped between the leaf layers.
-How to use: white and lower part of greens can be cooked whole, chopped in slices and substituted for onions; delicious raw in salads or cooked in soups, quiches, casseroles, stews, stocks, or stir-fries.
-How to store: refrigerate unwashed for 2 weeks in plastic bag.

LETTUCE: rich in calcium, iron, and vitamins A and C; you will receive at least 2 varieties: Red and/or Green Leaf.
-How to use: raw in salads or (believe it or not!) use in soups.
-How to store: refrigerate in plastic bag for 3-5 days.

MUSHROOMS (Oyster): **These bags of mushrooms are only for WEDNESDAY CSA members this week, since FRI/SAT CSA MEMBERS received a surprise bag 2 weeks ago, when we had a sudden, unexpected flush of mushrooms with Week 1 share. These white, golden, or gray oyster-shaped caps have a mild, anise, earthy odor.
-How to use: brush off dirt to clean or wipe with damp cloth, do not wash or submerge in water; good grilled, sauteed, steamed, in soups, and in sandwiches.
-How to store: place in paper bag or wax bag and keep in refrigerator for up to 5-7 days.

PEA SHOOTS:  You will receive pea shoots (which are extremely high in vitamins A & C and calcium) from Garden Works Organic Farm.  They are a certified organic 4.5 acre truck garden and greenhouse farm in Ann Arbor operating year-round with several types of heirloom vegetables, and wheatgrass, sunflower shoots and other microgreens available throughout the year.  Visit Rob MacKercher at the Ann Arbor Farmers Market year round or contact gardenworksorganic@gmail.com for more information.
-How to use: use as a salad, blended with chopped radishes, turnips, and cabbage, excellent garnish as a soup, so yummy and tender!
-How to store: store in the refrigerator for up to a week.

RADISHES: You will receive 2 of the following radishes –  Pink Beauty (pink-colored root with mild, spicy flavor) or Cherriette (smooth, bright red roots with short green, edible tops and a sweet/mildly hot taste) or Bacchus (stunning, purple, round radish with white inner flesh. Very good flavor and not too hot).
-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 and are an excellent source of vitamins.
-How to store: refrigerate in plastic bag/damp towel for 1-2 weeks.

SPINACH:  crisp, dark green leaf; best eaten raw or with minimal cooking to obtain the beneficial chlorophyll,  rich in of vitamin K, vitamin A, manganese, folate, magnesium, iron and a plethora of other nutrients and antioxidants.  
-How to use: delicious flavor when juiced, toss in fresh salad, add to sandwiches, saute, steam, braise, or add to crepes, quiche, lasagna, and soups.
-How to store: refrigerate with a damp towel/bag for up to 1 week.

WHITE HAKUREI TURNIPS and GREENS: a bunch of white salad turnips with round, smooth roots that have a sweet, fruity flavor with a crisp, tender texture.  Both roots (good source of Vitamin C, potassium, and calcium, and delicious raw!) and greens are edible!  
-How to use: greens good in salads and soups and can be steamed or sauteed with leeks; roots can be roasted, steamed, or sauteed.
-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. MASKS & GLOVES: We recommend that all come to each distribution site with a mask and gloves to pick up your shares.  We will have hand sanitizer at most sites as well.  Please let our volunteers know if you need help.

2. FAMILY FARM HIKE on FRIDAY, June 26, at 4 PM: Come join us for a guided monthly exploratory walk around Tantre Farm with CSA member, Alisse Portnoy, who teaches at the University of Michigan. She and her daughter are in their eleventh year of once-a-week, long visits to the farm. They look forward to sharing some of its treasures and treasure spots with you.   We’ll use all our senses and appropriate social distancing as we take an approx. 45-60 minute hike. Please bring your own mask for use indoors in case you need to use the restroom.  Meet at the picnic tables behind the Main House at 4 pm.

3. IMMUNE BOOSTER CSA:  As some of you know we started a collaborative CSA with several local farms and food businesses that you can opt in or out of each week called the Immune Booster.  If you are interested in supplementing your share with more veggies and other locally produced and sourced value-added products, please go to our website to sign up every Sunday – Wednesday night.  Pick up is from 9 AM to 12 PM every Saturday at the Washtenaw Food Hub:  http://www.tantrefarm.com/how-does-our-immune-booster-csa-work/.  Still time to sign up this week!

4. TANTRE FARM PLANT WALK ON SUNDAY, JUNE 28, from 1:00 – 3:00 pm:  We are offering a leisurely plant walk at Tantre Farm with the guidance of our local foraging expert, Rachel Mifsud. Plant walks are excellent learning opportunities for those with beginning to intermediate foraging skills, and for anyone wishing to increase their knowledge of the local flora. Class is limited to 8 participants so that social distance can be maintained while still allowing everyone to see and hear clearly. The cost is $25 with limited spaces, and you must register ahead of time at https://willforageforfood.square.site/

5. ZOOM WALKS: These walks take place in a variety of locations in central and southern Michigan. During the walk, Rachel will show you around 15 plants and talk about ID, harvest, use, and preservation of those plants. To participate, you must have Zoom installed on your device. Then you simply copy/paste the link and password shown below for the date you want to attend, and log on at 2 pm that day. Please mute your microphone when you come on so that background noise is not distracting to other students. All walks will be live from 2-3 pm and are donation-based.  You are not required to pay to participate, but it is appreciated when you can.  The first one is June 10: https://us02web.zoom.us/j/86926811587?pwd=TFhUTWVsMjJlYnZxWWZCRGltc2RiQT09 PW: 968077. More dates will be shared in upcoming newsletters or you can visit the website: https://willforageforfood.square.site/

6. WEEDING VOLUNTEERS NEEDED:  We have plenty of weeds to pull.  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 or any other time, please come join us.  Please contact us any day of the week or evenings until dark. Thanks for volunteering!

7. PICK UP TIMES & LOCATIONS REMINDER: **Volunteers will be at each site during designated times below, so if you need to come at a different time, please feel free to bring gloves and your own pen to check off your name.
*Ann Arbor Farmers’ Market (Wed.)—7 AM to 12 PM (TANTRE STAFF for check-in from 7-9 AM)
*MOVE Fitness & Wellness Studio (Wed)—CHANGE IN TIME: 8 AM to 10 AM (SARA for check-in the whole time)
*Farm (Wed.)—10 AM to 7 PM (TANTRE STAFF checking off names from 10 AM-12 PM and from 2-4 PM)
*Washtenaw Food Hub (Wed.) –6 PM to 8 PM (LIZZIE for check-in the whole time)
*Pure Pastures (Wed.) (limited site) —10 AM to 5 PM (JESSICA for check-in from 10 AM – 12 PM)
*Farm (Fri.)—2 PM to 7 PM (TANTRE STAFF for check-in from 2 to  4 PM)
*Community High School (Sat.) —7 AM to 12 PM (SHANNON & FRAN for check-in for the whole time)
*Washtenaw Food Hub (Sat.)—9 AM to 12 PM (PETER & RYAN for check-in for the whole time)
*Chelsea Farmers’ Market (Sat.)—8 AM to 12 PM (DEB for check-in the whole time)
*Argus-Packard (Sat) (limited site)—12 PM to 3 PM (ARGUS STAFF for check-in the whole time)
*RoosRoast-Rosewood (Sat)–9 AM  to 11 AM (JONATHON for check-in the whole time)

THE FORCE OF THE FLEA BEETLE
by Andy and Richard    

    The flea beetle is a highly skilled jumper, but equally adept at targeting the tender leaves of many vegetables such as arugula, cabbage, radishes, and turnips in your CSA box this week, the bok choy in last week’s share, and the kale in next week’s share.  Sometimes we are able to prevent the flea beetles’ voracious appetite with row cover or fleece covering the crop, but every so often they outwit us and get to the plants before we can protect them. Although these pests leave pepper shot-like holes after feasting, they do not destroy the flavor, texture, or nutritional value of these delicious greens. So, please enjoy your food, especially after sharing it with our tiny flea beetle friends!!

RECIPES

RADISH TOP PESTO (adapted www.Fromachefskitchen.com)
4 cups radish tops (can be mixed with turnip greens, arugula), washed and dried
3 cloves garlic, finely chopped
Juice of 1/2 a lemon
1/2 cup pine nuts, lightly toasted in a cast iron pan
1/2 cup freshly grated Parmesan cheese
1/3 cup extra-virgin olive oil plus more as needed
salt and freshly ground black pepper, to taste

    Put first 6 ingredients in a food processor and puree until whipped and smooth, adding more oil, if needed. (If you don’t have a food processor, an immersion blender, a blender, or even a mortar & pestle will do the trick.).  Add salt/pepper to your own taste. Put this pesto on pasta, bread, sandwiches, etc.  Great way to store excess greens in frozen patties or ice cube trays for the winter!!

NAPA CABBAGE SALAD (by Carol from www.allrecipes.com)  Serves 6
1 head Napa cabbage
1 bunch minced green onions (or 1 bunch leeks)
1/3 cup butter
1 (3 oz) package ramen noodles, broken
2 Tbsp sesame seeds
1 cup slivered almonds
1/4 cup cider vinegar
3/4 cup vegetable oil
1/2 cup white sugar
2 Tbsp soy sauce

    Finely shred the head of cabbage; do not chop.  Combine the green onions and cabbage in a large bowl, cover and refrigerate until ready to serve.  Preheat oven to 350 degrees.  Make the crunchies: melt the butter in a pot.  Mix the ramen noodles, sesame seeds and almonds into the pot with the melted butter.  Spoon the mixture onto a baking sheet and bake the crunchies in the preheated 350 degrees oven, turning often to make sure they do not burn.  When they are browned remove them from the oven.  Make the dressing: in a small saucepan, heat vinegar, oil, sugar, and soy sauce.  Bring the mixture to a boil, let boil for 1 minute.  Remove the pan from heat and let cool.  Combine dressing, crunchies, and cabbage immediately before serving.  Serve right away or the crunchies will get soggy.