Tantre Farm CSA Newsletter
WEEK #1
May 24-30, 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 (Sylvetta): also known as “wild rocket” with more deeply lobed leaves and a more pungent flavor; an aromatic, bright salad green with a peppery mustard flavor
-How to use: great in 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.

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.

GREEN CABBAGE:  This certified organic, late-season cabbage comes from Wayward Seed Farm (http://waywardseed.com). It is excellent for a wide variety of dishes and stores well into late winter.
-How to use:  steamed, stir-fried, chopped into salads or coleslaw.
-How to store:  It is best to store cabbage with its protective outer leaves until ready to use, so that it will last in the refrigerator for up to 1 month.  When ready to eat, just peel off a few layers until you get to the crispy, clean leaves that will make it ready for eating.

BABY LEEKS: These are young plants with green leaves and white to pale green stems. 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.

PEA SHOOTS: Researchers have found that most microgreens can contain up to 40 times higher levels of vital nutrients than their mature counterparts.  They help to alkalize your body, support your immune system and ensure proper cell regeneration.  You will receive ¼ pound of 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.

POTATOES:  You will receive Yukon Gold (yellowish brown skin with yellow dry flesh and pink eyes; long storage and good tasting; perfect baked, boiled, mashed or fried).  You will receive these “old buddies” potatoes that have been over-wintered in our timber frame root cellar; possibly slightly less firm than a new potato, but good for cooking in any way suggested below.  
-How to use: good baked, boiled, roasted or in potato salads
-How to store: keep unwashed in cool, dark place in paper bag; ideal temperature is 38-40 degrees with 80-90 percent humidity; a basement or very cool closet will work. 

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. The appearance of spinach also marks the beginning of spring for many of us farmers/gardeners!
-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.

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 some sites as well.  Please let our volunteers know if you need help.

2. ANY CHANGES in your address, phone, e-mail, or of misspelled names on any mailings or Pick Up Lists at Distribution Sites?  Are we missing your share partner’s name? Please let us know as soon as possible.

3. PAYMENTS DUE:  If you still owe money, you will see it in the Balance Due column on the Pick up Sheet.  Please let us know if you think there is a mistake.   Please finalize payments as soon as possible during the month of June.

4. IMMUNE BOOSTER CSA:  As some of you know we started a collaborative CSA with several local farms and food businesses about 11 weeks ago 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 night – 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. FARMERS MARKETS:  We will have market tables set up at the Ann Arbor Market for onsite sales on Wednesdays and Saturdays, so please feel free to purchase other items to supplement your share.  The Chelsea Farmers Market is only curbside pick up at this time, so no onsite market sales for several weeks.  Notice the shortened window for Chelsea Market members to pick up their CSA boxes below.

6. PICK UP TIMES & LOCATIONS REMINDER:  If you need to switch to different pick up sites throughout the season, try using the Membership Actions section on the registration page to schedule Vacations or Pick up Location Changes.  Some sites have less space to drop share boxes at, so are considered “limited” (see below). Please always email ahead to see if the limited sites are at capacity before making any switches on your own to those spaces.

**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 there from 7-9 AM)
*MOVE Fitness & Wellness Studio (Wed)—8 AM to 12 PM (SARA there 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 there the whole time)
*Pure Pastures (Wed.) (limited site) —10 AM to 5 PM (JESSICA there from 11 AM – 1 PM)
*Farm (Fri.)—2 PM to 7 PM (TANTRE STAFF there from 2 to  4 PM)
*Community High School (Sat.) —7 AM to 12 PM (SHANNON there from 7 -10 AM)
*Washtenaw Food Hub (Sat.)—9 AM to 12 PM (PETER & RYAN there the whole time)
*Chelsea Farmers’ Market (Sat.)—10:30 AM to 12:30 PM (DEB there the whole time)
*Argus-Packard (Sat) (limited site)—12 PM to 3 PM (ARGUS STAFF there the whole time)
*RoosRoast-Rosewood (Sat)–9 AM  to 11 AM (JONATHON there the whole time)

REFLECTIONS ON THE FARM
by Richard and Deb
The climate really influences what comes out of the ground.  We had record cold the beginning of May with eight hours of severe freezing temperatures on the tender fruit blossoms and  baby kale and broccoli during a critical growing time for our early spring plants. The hardy perennial herb garden got hit as well, and though the oregano, fennel, and lemon balm pulled through, many burnt brush marks covered their first spring leaves. The peas survived and sprouted and now their lacy rows spread across the little hills and valleys alongside the asparagus that is sprouting quickly in the now near 90 degree heat these days.  Then several large storms of fresh water washed through, super-saturating the earth bringing forth the abundant buds and flowers on the trees, vines, and bramble canes into full bloom.  The strawberries, which many hands have weeded for many days and weeks, are being made ready for our early June celebration of vegetative diversity. The fungi and mushrooms of the woods emerge out of the dormant and reposing tree trunks that are stacked in layers on the forest floor.  
From this we are feeling hopeful for life to begin again, both in the realm of the farm and the realm of the wild things that continue their wild ways of the earth, the air, and the water.  Unfolding from the cold fly the many pollinators, the bees, the birds, the sandhill cranes, followed by foraging deer and nibbling bunnies of the buds and grasses in the early morning dew bringing back a belly full of greens to their burrows to feed their new babies.  In other words we have had a very dynamic spring.  
The dead and dying give rebirth to the new annual cycle.  The dead and diseased canes of the raspberries are snipped away every year to make room for the new sprouts that come from the roots that produce the fruits for this year’s sweet and eternal delight.  We can look to our roots to find our own renewal.  We can look to the passing away and decomposition of the previous season’s growth to the enrichment and renewal of this season. As farmers we try to promote and allow that process to continue unhindered.  
And so, we are really looking forward to coming unhindered to this season’s markets to share the abundant harvest with you.  Thank you for joining the CSA and for the overwhelming support and the amazing response to the CSA share this season.  We also appreciate our farm crew for weathering every storm and temperature fluctuation from 20 degree mornings to 80 degree days during these past few months.  They have been steadily plucking weeds, harvesting vegetables, and packing your shares. It is this time like no other that we may realize the strength and sustainability of supporting our local farmers and our local community.

RECIPES
**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” with the word “recipe” after it, and many recipe ideas will pop up.  Have fun searching!  Lots and lots of ideas!

POTATO, LEEK, AND CABBAGE SOUP (https://www.food.com/recipe/potato-leek-cabbage-soup-507019)  Serves 6.
4 cups  chicken broth
3 potatoes, peeled & diced 
1 1/2 cups chopped cabbage
1 leek, diced, can include the green part for color 
1 onion, chopped 
2 carrots, peeled & chopped 
1 teaspoon  salt
1 teaspoon  black pepper
1/2 teaspoon  caraway seed
1 bay leaf
1/2 cup  sour cream
1 lb  bacon, cooked & crumbled or 1 lb Polish sausage, diced 
Combine chicken broth, potatoes, cabbage, leek, onion & carrots in a 4 qt slow cooker. If you are using polish sausage, also add at this time.  Stir in salt, pepper, caraway seeds & bay leaf.  Cover & cook on low 8-10 hours or 4-5 hours on high. Remove & discard bay leaf.  Combine some liquid from slow cooker with sour cream in a small bowl.  Add mixture to slow cooker; stir.  If using bacon instead of polish sausage, stir in bacon.

BASIC ASPARAGUS RECIPE:
Simple preparation: place in a tall, covered pot with an inch of water.  Stand asparagus upright and steam for 5 minutes.  This cooks the tougher stalks, while lightly steaming the thinner tops.  Feel free to add the following toppings:  brushed with lemon juice, brushed with olive oil or butter and tossed with sesame seeds.

Tantre Farm CSA Newsletter
IMMUNE BOOSTER (Week 13) SHARE
June 13, 2020  

If needed, please contact Ryan Poe or Peter Ways at 2510 Hayes Rd. Chelsea, MI 48118 e-mail: immuneboosterbytantre@gmail.com phone: Ryan: 949-232-2800 or Peter: 734-216-1795 website: www.tantrefarm.com. 

WELCOME TO THE “IMMUNE BOOSTER” SHARE!

Hello Everyone,

I hope you all had a great week and had a chance to get out into nature! Why not take a walk through the whispering tall trees at Bird Hills Park? Perhaps a stroll through the biodiverse rolling hills of the Arb? Or relax at one of the many lakes right here in our backyard and count the tadpoles, catch a fish, catch a tan or catch a beautiful sunset. Summer is on the horizon and we are catching our first glimpse of the orange flash of monarchs and the bioluminescent pulse of fireflies in the flower beds at dusk. Many of the robins have flown the nest and are migrating north away from the heat.  As Spring closes its doors, a new migration of animals, insects, plants and flowers will rush in to fill out this beautiful canvas we call Mother Earth.  With one last glimpse of cool spring weather in the forecast, I just planted some seeds of activity for you all to explore!  So, with that let’s get this Immune Booster train rolling and explain what’s in store for you all this week.

****Pick up is 9am to 12pm this Saturday June 13th at the Washtenaw Food Hub – 4175 Whitmore Lake Road, Ann Arbor MI 48105***

To start, we have Tantre Farm –

Cherriette Radishes.  These fire-engine red Radishes are a tried and true winner year in and year out.  Their vibrant red skins hide a crisp inner white flesh that packs a little spice and a whole lot of antioxidants. Don’t ignore the radish greens – they can be cooked into soups, stews or pastas. My favorite way to eat radishes? I steam the globes and eat them whole. I cut the greens into one-inch-wide strips and toss them into pasta sauce 5 minutes before turning off the heat. Delicious and nutritious!

Next up from Tantre Farm we have the big and bold 

Napa Cabbage.  This wonderful vegetable can grow almost two feet tall and is a generous source of Vitamin C. Extremely versatile, it can be chopped, minced, sautéed, stir-fried, steamed and baked into endless amounts of recipes. Check out the recipe link below for a number of ways consume this beauty. 

Moving along, we will feature a final hurrah of the spring season for Tantre Farm’s 

Spinach. Extremely hearty, packed with vitamins A, C and K as well as Magnesium, Iron and Manganese, this plant is essential to the human diet.  We look forward to the next succession of this hearty vegetable in the cooler fall.

On a roll with Tantre Farm veggies, our next produce item is a

Head of Lettuce.  You actually get two heads! Nothing beats the heat like a cool crisp summer salad.  We have many colorful varieties of head lettuce currently out in the fields, so it will be a potluck of which kind will fall into your hands.  Rest assured, it is going to be beautiful and healthy.  Loaded with calcium, potassium, Vitamin C and folate, this lettuce guarantees that a salad a day keeps the doctor away!

Let’s keep the veggies coming from Tantre Farm with the mighty 

Collard Greens. Dating back to prehistoric times, Collard Greens are one of the oldest members of the cabbage family. Bursting with vitamins, calcium and iron, these greens have been boosting our immune systems for centuries! Slow cook in broths or quickly sauté in oil with herbs and spices. There are plenty of creative ways to enjoy this spectacular leafy green.

Concluding the veggies from Tantre Farm, zesty 

Arugula takes the place of the previously advertised Microgreens.  Arugula is rich in potassium – vital for heart and nerve function – and rich in taste!  Mixed into a fresh garden salad, its pungent aroma and mild spice adds a delicious jolt.  Another fantastic way to enjoy Arugula is to sauté with garlic for a few minutes before cracking some eggs into the pan. Mix evenly, turn the heat down to medium and cover.  Flip once, cover for a few more minutes and then serve yourself up a peppery omelet.

Time for some healthy carbs, so let’s bring in the bread! Raterman Bread is serving us up a 

Sesame Bread. White sesame seeds bring out a pleasant toasty flavor in this rustic sourdough bread. A healthier alternative to conventional breads, sourdough contains prebiotics and probiotics that are very beneficial to our gut. Each slice is higher in protein than a single egg. It is also a great source of iron to encourage red blood cell production and selenium to protect our immune system.

https://www.facebook.com/RatermanBread/

Let’s travel back in time for a moment and land in Java, Indonesia from centuries past to discover the savory relic that is 

Tempeh. A cultured whole food traditionally made from soybeans using age-old fermentation techniques, Tempeh is extremely nutritious and easily digestible. High in protein and fiber, low in fat, and full of health-promoting phytochemicals, Tempeh is a mindful and tasty option for vegetarians and omnivores alike. Brought to us in modern-day times by The Brinery, David has cut no corners. After years of studying and honing in this ancient practice, he has developed the vision to refine taste, texture and structure. The fermentation process begins with soaking locally grown Michigan soybeans and grain that are organically grown and non-GMO. Cooked, inoculated and incubated in a climate similar to the tropics of Java, cultures bloom to encase the beans and grains in a white loaf. When the process is complete, the tempeh is frozen to preserve taste and freshness. With a nutty flavor and meaty texture, this versatile and delicious whole food provides a new staple in the burgeoning plant-based food movement. Click on the link below to learn more.

https://thebrinery.com/s/Bacon-Tempeh-Card.pdf

Moving on to the main courses for this week’s share, we have a dish from Harvest Kitchen that highlights Tantre Farm’s asparagus with a vegan and gluten-free 

Sesame Asparagus Roll. Marinated and roasted, the asparagus is rolled in sticky rice, nori wrapped, fried and coated in sesame seeds. This dish will be served with a tamari-based sweet and sour dipping sauce.  There will be some heating instructions on the packaging so look for that before you consume.
https://harvest-kitchen.com/

Ginger Deli is offering a beautiful dish of 

Veggie Patties composed of mixed Tantre vegetables, bonded by mashed potatoes and tossed in the fryer.  It is served in a container of crisp lettuce, arugula, mint, pickled carrot and pickled daikon along with yellow bell pepper slices.  The best way to eat this delicious meal is to oven bake at 350 for 8 – 10 minutes.  Using the lettuce as a wrap, fill it with the warm patties, pickled veggies and peppers and dip into the Peruvian-style dipping sauce that is tangy, sweet and earthy with hints of basil, cilantro and lime.  These wraps are sure to please those eager taste buds!

http://www.gingerdeli.com/

Finally, our sweet treat! Back by popular demand in a new fresh flavor, Zingerman’s 

Blueberry & Blackberry Sorbet is sure to please. Michigan-grown berries churned to perfection, this sorbet is the best way to end a long hot week.

https://www.zingermanscreamery.com/

Here’s a link to Tantre’s treasure trove of recipes, where you can get some additional ideas for using this week’s share: http://tantrerecipes.blogspot.com

We look forward to seeing you all on Saturday, June 13th from 9am to 12pm at the Washtenaw Food Hub, 4175 Whitmore Lake Road, Ann Arbor, MI 48105.

Don’t forget to keep an eye out for Sunday night’s email regarding Tantre Farm’s Immune Booster CSA Share, Week 14.

All the best,

Ryan Poe and the Tantre Farm Team

Tantre Farm CSA Newsletter
IMMUNE BOOSTER (Week 11) SHARE
May 30, 2020

If needed, please contact Ryan Poe or Peter Ways at 2510 Hayes Rd. Chelsea, MI 48118 e-mail: immuneboosterbytantre@gmail.com phone: Ryan: 949-232-2800 or Peter: 734-216-1795 website: www.tantrefarm.com.    

WELCOME TO THE “IMMUNE BOOSTER” (Week 11) SHARE!

Hello All,
     Hope everyone has had a great week and enjoyed the first heat wave of the season. Our veggies certainly did! The combination of high heat and saturating rain not only accelerated the growth of our field crops, but also caused an explosion of life in our very own mushroom forest. As you will see, we have highlighted our shiitake mushrooms in the prepared foods of this week’s share. Happenings on the farm have included another planting succession of onions, several varieties of summer squash and zucchini, cantaloupes and watermelons, tomatoes and turnips, potatoes and peas… oh say more vegetables, yes please!
 

    Before we get started, I’d like to thank ALL of you who came out to the Washtenaw Food Hub last Saturday to pick up your Immune Booster CSA Box. It was great to see so many familiar faces and welcome many others who were picking up their first ever Immune Booster share. Each week we put a lot of thought and effort into building up this unique box of locally grown and sourced food that follows fruit and vegetables throughout the season. So with that, let’s get this box breakdown rolling…

****Pick up is 9am to 12pm this Saturday May 30th at the Washtenaw Food Hub – 4175 Whitmore Lake Road, Ann Arbor MI 48105***

     This week’s vegetables from Tantre Farm include hearty Asparagus that is excellent when cooked on the grill. Just a few minutes on each side, a little butter and salt and you’re in business! Next up from Tantre Farm are the tender Baby Leeks – one of my favorite vegetables to cook in potato soups and quiches. Closing out the Tantre Farm produce is Popeye’s favorite – Spinach. This hearty spinach over winters here in Michigan and produces some of the most nutrient dense greens from early spring until early summer, so enjoy it while it lasts!
http://www.tantrefarm.com/
 

    Next up in the land of vegetables is Goetz Greenhouse and Family Farm. I visited this long standing, hard working, salt of the earth family-run farm this week and I was in awe of the creativity and innovation of their greenhouse infrastructure and the organization of their plants in the field. This week we feature two items from Goetz Farm. First up, Bok Choi that beckons to be stir fried with other veggies and then tossed with vermicelli or chow mein noodles. Their second featured item is Mixed Salad Greens. This comprehensive salad is made up of young tender greens that have a little spice, some sweet and some savory.
https://www.sites.google.com/site/goetzgreenhouse/
 

    Finishing off the fresh veggies this week we have Garden Works Organic Farm Microgreens (Red Russian Kale OR Broccoli OR Daikon Radish). These tasty greens are packed with nutrition and sure to get your taste buds humming.
https://www.localharvest.org/garden-works-M5602
 

    Starting the prepared foods menu, we have Rosemary-infused Rustic Sourdough Bread from Raterman Bread. Using a traditional high-hydration, extended-fermentation method, Raterman Bread boasts no added sugars, preservatives or commercial yeasts. This is an aromatic and natural loaf of bread that will make your inner microbiome happy.
https://www.facebook.com/RatermanBread/
 

    Ginger Deli’s delicacy for the share this week is loaded with Tantre salad greens and vegetables. This Tasty Mixed Veggie Salad is vegan, gluten-free, crispy, crunchy and tasty! Featuring roasted cherry tomatoes, braised asparagus and sautéed shallots, this dish also highlights Tantre’s shiitake mushroom yield.
http://www.gingerdeli.com/

     From Harvest Kitchen, we have French cuisine in the form of a Smoked Shiitake and Pearl Barley Cassoulet with shiitake pine cashew rillette. Tantre Farm’s shiitake mushrooms are apple-wood smoked and slow braised with organic pearl barley and herbs de Provence with a silky pate of blended cashews, parsley, tamari and shiitakes. This dish is vegan, but not gluten-free as initially described.
https://harvest-kitchen.com/

     This week’s sweet treat is a Sea Salt Dark Chocolate Bar from Dexter’s own Mindo Chocolate Makers. Mindo’s organic cocoa beans are grown in the cloud forest of Ecuador by a small cooperative of farmers that resist the hybrid and deforestation trend of industrial cocoa bean farming. The beans are shipped to our friends in Dexter and locally crafted into this pure, nutritious and delicious chocolate. Loaded with antioxidants and wholesome fats, you will be pleased to know that cocoa beans are one of the healthiest foods you can possibly eat.
https://mindochocolate.com/
    

Tired of washing your hands? Let’s give them and your nose a treat with this week’s bonus item. Rosemary Mint Goat Milk Soap by White Lotus Farms packs a beautiful scent with a fragrant and fresh punch. The backbone of this bustling and sustainable farm is their tribe of hand-reared goats. White Lotus Farm is a must-see for families with young children who will like to interact with the goats and enjoy exploring the serene flower gardens on the way to a giant koi pond. They have open cart farmers markets every Wednesday and Saturday.
https://www.whitelotusfarms.com/
 

    Here’s a link to Tantre’s treasure trove of recipes, where you can get some additional ideas for using this week’s share: http://tantrerecipes.blogspot.com
 

    We look forward to seeing you all on Saturday, May 30th from 9am to 12pm at the Washtenaw Food Hub, 4175 Whitmore Lake Road, Ann Arbor, MI 48105.
 

  Don’t forget to keep an eye out for Sunday night’s email regarding Tantre Farm’s Immune Booster CSA Share, Week 12. A Latin American theme to spice things up!

All the best,

Ryan Poe and the Tantre Farm Team

Tantre Farm CSA Newsletter
IMMUNE BOOSTER (Week 9) SHARE
May 16, 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.

WELCOME TO THE “IMMUNE BOOSTER” (Week 9) SHARE!

As many of you know we did not have an exact idea of what would happen when the coronavirus hit our community and how we ourselves would be directly affected.  Now more than ever, Americans are waking up to the critical importance of having small and mid-scale diversified farmers to feed them. Resilience of any ecological or economic system is based on diversity as well as a community of support.  One aspect of this is the message that we are strongest when we work together. Through the Immune Booster CSA, local farmers and food businesses have been banding together for the good of the local community and to keep each other economically afloat.  
After a successful launching of the Immune Booster CSA during the first few months of the pandemic, we have found that this weekly multi food business CSA share has been extremely appreciated and is still very needed right now. On the other hand our 18-week Summer CSA season is about to begin in just 2 weeks and is sold out (as are most other CSA’s in the area). It grew rapidly with over 100 sign ups during the month of March due to an overwhelming onslaught of support that we did not expect. The summer season is what we look forward to all winter, and it becomes extremely busy for us working in the fields, going to markets, and attending to the needs of our summer members.  We have been continuously brainstorming about how we can fulfill the need for more food for our community in safe ways, but with very little extra time, and we have come up with a possible solution.  
We have decided to offer the continuation of the weekly Immune Booster CSA, but under the leadership of two dedicated and excited Tantre Farm crew, Ryan Poe and Peter Ways, who are taking it over, but with Tantre support.  Ryan, manager, grew up on a self-sustaining farm, earning his pennies for the first 15 years of his life growing and selling fruits and vegetables on his family’s roadside stand. He is an avid world traveler and appreciates good, clean food.  He also worked his way up from Farmer to Produce Director at a local organic farm just outside of Ann Arbor.  Peter Ways is a retired educator and volunteer business consultant to Tantre Farm. He’ll be involved and supporting Ryan until the new Immune Booster Share is fully launched.
Many things will remain the same with this new Immune Booster CSA, such as registrations will still take place every Monday until Wednesday and distribution will continue to be on Saturdays from 9 AM until 12 PM.  One difference in order to streamline the logistics of organizing and distributing your share, is that all pickups will be at the Washtenaw Food Hub in Ann Arbor, and all payments will be done online with PayPal to eliminate the hours spent recording checks and Venmo and the delay of payments being deposited on a weekly basis.
The new Immune Booster share will always contain a consistent and delicious variety of local salad greens, mixed vegetables, ready-made goodies, sweet treats with the occasional bonus item mixed in. We will wear masks and gloves and follow national and international food handling guidelines regarding the pandemic. Vegan and gluten-free shares are available upon request.  Ryan and Peter will be there to greet you with a smile and hand you your carefully packed box with a curbside flourish.  Stay posted for their  Sunday evening email broadcasts that will highlight items lined up for each new week’s Immune Booster Share, or find our updated posts on the Tantre Farm website.  
Next week is the launch of our first “new and improved” Immune Booster share and it will  contain several surprises in it.  Here are a few hints that maybe in next week’s box, so see if you can guess what they may be:  What is thick, brown, and syrupy that comes from a tree?  What can be cold, velvety, and vegan all at the same time?  What brings to mind the fresh aroma of the Mediterranean and summer in a pot?  What is a spear that only is available in the spring?
Ryan and Peter look forward to hearing your weekly feedback on the shares and hope that you will continue to be involved.  They also welcome suggestions on how to improve or offer new ideas of other local businesses, who are local sourcing.  Some folks might also be interested in supplementing their Summer CSA with this weekly share, and truly rarely will need to enter a grocery store during this pandemic time if they join both CSA’s. Please contact Ryan and Peter with questions or comments at immuneboosterbytantre@gmail.com.
It is with our dedicated mission of “Stronger Farmers, Stronger Community, and Stronger Earth” that we bring you this week’s food of the season with the collaboration of our good friends at Garden Works Organic Farm, the Brinery, Ginger Deli, Zingerman’s Creamery, Second Spring Farm, Goetz Family Farm, Harvest Kitchen and Raterman Bread.  As always thank you to our hardworking crew of Donn, John, Peter, Annie, Andy, Geoff, Jbird, Ryan, Chizo, Karis, Shaunna,  and new interns Hannah, Leo, Andrew, Jacob, and Ro, who continue to pull these shares together for you!  Also, if by some chance you notice that you are missing items from your share at any time, please let us know, since sometimes we make mistakes, because of the long day.  We can usually substitute something else or sometimes the same thing the following week if needed, so just let us know.
**PLEASE READ THIS!!  We will be distributing your share in 1 box that is 1-1/9 bushel.  Due to concern about contamination from the coronavirus, we are asking for you to take and keep the box at home for now, except for those of you willing to drop your boxes off at the Food Hub or the Farm.  We definitely are hoping that you can return them to us sooner or later.  Please ask for assistance, if you need any help in loading your share, and it is especially helpful if you are patient and kind with our volunteers as you wait your turn to be checked off for curbside pick up of the boxes. This is a time, like no other, to slow down and be as understanding as possible.  We will let you know if we are missing your payment some time soon.  If you paid with PayPal or Venmo, you are all set.  You may drop off checks and cash (only in a labeled envelope) at the Food Hub and the Farm and place in our labeled Payment Bag.  
Please give Deb a courtesy email/text/call at 734-385-6748, if you can’t make it to your scheduled Distribution Site on time, so we know what your situation is, so that we don’t have to track you down. More storage tips can be found on our website under CSA Info>Veggie Id or Recipes>Produce Information Organized by Parts of the Plant.
THANK YOU SO MUCH for supporting your local farmers and local food artisans as we travel together on this journey of health and mindfulness as we continue to face a myriad of unknowns in the coming days.  Also, if you have time to support or thank the businesses that helped provide us with so many convenient Pick Up Locations during these past 9 weeks, please express your gratitude to ROOSROAST and the WASHTENAW FOOD HUB in Ann Arbor, PURE PASTURES in Plymouth, and AGRICOLE FARM STOP in Chelsea.  We are happy that we may continue to feed you and keep you healthy with so many wonderful partners in our community.  We wish you safe passage as we strengthen our immune systems with good local food and hopes for a happy spring!              
–Deb and Richard

WHAT’S PART OF YOUR SHARE

“The Brinery’s” AURA SOLANALES HOT SAUCE:  A Louisiana style naturally fermented hot sauce capturing the warmth and flavor of sun-ripened hot peppers. Medium hot and will not overpower, but enhance any meal!  Ingredients include: red hot peppers (jalapeño, cayenne, cherry bomb, serrano, fresno) distilled vinegar, filtered water, sea salt, garlic powder. The Brinery is a local foods business at the Washtenaw Food Hub, specializing in naturally fermented local vegetables and operated by long time Tantré farmer/alum (2001+), David Klingenberger.  Their products are available in many stores in the area, including Whole Foods, Plum Market, Arbor Farms, the Argus Farm Stops in Ann Arbor, and Agricole in Chelsea, etc.  For more information, please visit https://thebrinery.com.  
-How to use: used on just about anything: eggs, chili, tacos, meats, veggie dishes, bread, etc.
-How to store: Keep this fermented product REFRIGERATED for up to 3 months or longer.  The flavor becomes more complex and rich the longer it ferments.

“Garden Works Farm’s” PEA OR SUNFLOWER SHOOTS: You will receive 1 /4 pound of pea or sunflower 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 both Argus Farm Stops, Peoples Food Coop, and the Ann Arbor Farmers Market or contact gardenworksorganic@gmail.com for more information.
-How to use: use as a salad, top on egg dish, or sandwiches,  excellent garnish as a soup, so yummy and tender!
-How to store: store in the refrigerator for up to a week.

“Ginger Deli’s” SPINACH CARIBBEAN SPICES RICE:   You will receive a pint of this dish with the following ingredients:  sauteed fresh Tantre’s Spinach, steamed Second Spring Farm’s Rainbow Carrots, crushed tomaotes, fragrant West African and Caribbean spices mixed with Jollof rice and topped with green beans, cherry tomatoes, and sauteed zucchini.  This vegan and gluten-free rice dish was created by Ginger Deli (www.gingerdeli.com), a tenant at the Washtenaw Food Hub producing Vietnamese cuisine that packs colorful flavors with a dash of style. Usually found with prepared sandwiches, pho soup, etc. at University of Michigan hospital and Argus Farm Stops in Ann Arbor, and Agricole Farm Stop in Chelsea.
-How to use:  serve as a main dish or as a side dish with any meal
-How to store: store in refrigerator for up to 7 days.

“Ginger Deli’s” KOHLRABI SALAD: This salad is 100% vegan and gluten free.  It can also be nut-free, if you choose not to add the crushed peanuts and dried shallot cup.   This salad is featuring shredded kohlrabi, carrot, daikon radish, and a pickled watermelon-radish rose or carrot, along with shredded green papaya and a dash of cilantro, mint, chives, and mango with a dressing in a separate cup of water, lime, minced garlic, chili flakes, vinegar, and Northern Michigan maple  syrup.  This salad is created by Ginger Deli (www.gingerdeli.com), a tenant at the Washtenaw Food Hub producing Vietnamese cuisine that packs colorful flavors with a dash of style. Usually found with prepared sandwiches, pho soup, etc. at University of Michigan hospital and Argus Farm Stops in Ann Arbor, and Agricole Farm Stop in Chelsea.
-How to use: when ready to use, take dressing out of cup and toss with shredded vegetables and top with cup of nuts and shallots
-How to store: keep in refrigerator for 5 days

“Goetz Family Farm’s” MIXED GREENS:   This bag of greens will be mixed with savory mizuna, mustard greens, tatsoi, and Red Russian kale.  Goetz Farm is a 3-generation family farm in Riga, MI.  You can find their produce at both Argus Farm Stops, Ann Arbor Farmer’s  Market, Downtown Farmington Farmer’s Market and Chelsea Farmer’s Market.  See https://www.localharvest.org/goetz-family-farm-M56215 for more information.
-How to use:  used for salads and sauteing–cooks up quickly
-How to store: refrigerate in plastic bag for 2-4 days.

“Goetz Family Farm’s LETTUCE: a leafy, herbaceous annual grown mostly for salad, but especially delicious at this time of year, since it is hoop house grown; rich in calcium, iron, and vitamins A and C.
How to use: raw in salads, sandwiches, or use in soups.
How to store: refrigerate in plastic bag for 3-5 days.

“Harvest Kitchen’s”   THE WOLVERINE GRANOLA:  A savory anti-granola that makes an excellent condiment for seasonal salads or a light crunchy snack.  The Wolverine Granola is seasoned with toasted fennel, coriander, and cumin seeds and balanced with a bit of local honey then  tossed with organic sunflower, flax, pumpkin seeds, and sesame oil infused with chili peppers.  It’s bite is worse than it’s bark!  Harvest Kitchen (https://harvest-kitchen.com) produces their products in the kitchens at the Washtenaw Food Hub and sells at the Ann Arbor Farmers Market, Whole Foods, both Argus Farm Stops, and Agricole in Chelsea.  For more details about meal plans or gift ideas, contact Magdiale  at info@harvest-kitchen.com .
-How to use: mix with yogurt, salad topping, bake in bread or muffins, roll in bananas and freeze, toss it with oatmeal
-How to store:  Store for many days in an airtight container at room temperature.

“Raterman Bread’s “ WHOLE WHEAT SOURDOUGH BREAD: This Whole Wheat Sourdough bread is provided by Washtenaw Food Hub kitchen tenant, Nick Raterman of Raterman Bread, using non-GMO flour. The sourdough is a prebiotic and probiotic and is made fresh with no preservatives or additives by fermentation of dough with naturally occurring lactobacilli and yeast making it more nutritious and easier to digest. Other varieties and sizes are available at the Saturday Ann Arbor Farmers Market and Webster Farmers Market on Sundays.  You can reach Nick at Nick.Raterman@gmail.com or on Facebook @RatermanBread.
-How to use: roast it with chicken, good as toast or sandwiches, use as a bread bowl for soup, make homemade croutons or stuffing
-How to store: lasts for 4 to 5 days at room temperature

“Second Spring Farm’s” RAINBOW CARROTS:   **If you were expecting cabbage this week, we apologize, since we didn’t realize how low our supply was.  We bring you Rainbow Carrots instead!  A carrot is a root, whose skin color can be white, red, purple, or yellow, but more commonly know for their bright orange color; high in all kinds of various nutrients based on their color.  Thanks to our former intern (2003)-turned-farmer, Reid Johnston, of Second Spring Farm (www.secondspringfarm.net). He is providing you with his certified organic carrots from Cedar, MI.
-How to use:  Can be used raw as carrot sticks, grated in salads or juiced; steamed or sautéed, in stews, soups, casseroles, stir-fries
-How to store:   Refrigerate dry and unwashed roots in plastic bag for up to 2 weeks

“Tantre Farm’s” GREEN GARLIC:  young, baby garlic with tender leaves that is harvested early in the season before the bulb is fully formed; long, green top that looks a bit like scallions with usually a tiny white or red (depending on the variety) bulb at the end; more mellow and less spicy in flavor then regular garlic
-How to use: can be used raw or cooked like scallions; use as a pesto or subbed in for garlic in a plethora of pasta dishes to get just the right amount of spring on your menu.
-How to store: keep in the refrigerator in a plastic bag or wrapped in a damp cloth for 1 week

“Tantre Farm’s” POTATOES:  You will receive a net bag of Yukon Gold (yellowish brown skin with yellow dry flesh and pink eyes; long storage and good tasting; perfect baked, boiled, mashed or fried).
-How to store:   keep unwashed in cool, dark place in paper bag or breathable container

“Tantre Farm’s” SPINACH:  You will receive a bag of crisp, dark green leaf; best eaten raw or with minimal cooking to obtain the beneficial chlorophyll,  rich in of vitamin K, vitamin A
-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.

“Zingerman’s Creamery” BRIDGEWATER CHEESE:  This robust, creamy, soft-ripened cheese is made from fresh cow’s milk and spiked with hand-cracked Tellicherry Peppercorns. The full-flavored peppery zing perfectly complements slight citrus and gentle mushroom notes of the paste. Zingerman’s Creamery specializes in making cow’s and goat’s milk cheeses, gelato, and sorbets, and are located at the Cheese Shop on the South Side of Ann Arbor.  For more information you can go to their website at https://www.zingermanscreamery.com/about-us or call them at 734-929-0500.
-How to use:  Perfect with blueberry jam and a crisp Michigan hard cider; delicious spread on Raterman’s wholewheat sourdough.
-How to store: Store for several weeks

ANNOUNCEMENTS

1. TANTRE FARM’S SUMMER CSA IS SOLD OUT FOR 2020!!  If you were interested in our 18-week Summer CSA (which will start the week of May 24-30), we have had an overwhelming response and had to close early, since we had no more room.  If you are interested, please email us at info@tantrefarm.com to be put on a Waiting List, in case someone cancels and since we are figuring out the logistics of creating an alternate CSA.  More details will be coming soon about the Summer CSA.

2. SHARE PARTNERS NEEDED:  Many former members did not get into the Summer CSA, because it sold out very early.  If any of you who are already registered for the Summer CSA were considering alternating weeks or splitting a share with a share partner, please let us know, because someone who couldn’t get in would probably be very grateful to be your share partner.   Please let us know by letting us know your current pick up location.

3. HARVEST KITCHEN “PREPARED FOOD” OPPORTUNITIES:
Harvest Kitchen is a food service that produces delicious, farm-to-table meals delivered to your home, your office, or picked up in some other convenient location with various meal plan options available.  They will be offering more freezable family-style meals and an immune support category of prepared meals.  We have worked closely with the executive chef, Magdiale, to continue to consult and advise as Harvest Kitchen works in close partnership with Tantre Farm’s seasonal produce list. All dietary needs can be accommodated as well.  Harvest Kitchen will also be reducing their delivery charges until the crisis passes, and they welcome any feedback and suggestions that will help them better serve you.  Please contact them at info@harvest-kitchen.com for more information or visit them at www.harvest-kitchen.com.

4. GRASS-FED BEEF:  Just to let you know, we still have Tantre Farm pasture-raised beef available for sale, so please feel free to send us an email order with your phone number.   Please let us know if you would like the Beef Pricing Guide sent to you. Pick up can be arranged at the Food Hub or Tantre Farm, but by appointment only. Please email us with BULK BEEF in the Subject line to get specific details.

5. FARMERS MARKETS OPENING: Several local farmers markets, including the Ann Arbor and Chelsea Farmers Markets are opening  finally with limited hours, online stores, and curbside pickup, but no table displays as of yet.  Please support our friends by ordering and buying from them and of course wearing masks and gloves.  We will not be participating at the markets with this method for right now, so please support us at the People’s Food Coop, the Argus Farm Stops, or Agricole Farm Stop in Chelsea, and also by supporting our weekly shares.  We appreciate you!

6.  SEEDLINGS FOR SALE:  Our good friends at Frog Holler Organic Farm (Brooklyn, MI) have certified organic plant starts available for online ordering through froghollerorganic.com with home delivery options and Ann Arbor pick up locations, such as at the Ann Arbor Farmers Farmers Market.  Also our community partner, Goetz Greenhouse and Family Farm (Riga, MI) also has vegetable and flower seedlings for sale through their online store at https://www.sites.google.com/site/goetzgreenhouse with pick up options at the Ann Arbor and Chelsea Farmers Markets, so please contact them soon if you want to get your fingers in the dirt.  Happy gardening!

RECIPES
**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” with the word “recipes” at the end, and many recipe ideas will pop up.  Have fun searching!  Lots and lots of ideas!

CURRIED GREENS AND POTATOES (from Eating Well is the Best Revenge by Marian Burros)  Serves 2
1 lb (16 oz) potatoes, cut into bite size pieces
1 bag mixed greens (mustard, collard, kale, turnip, beet, dandelion)
1 or more clove(s) of garlic (1 or 2 stems of green garlic)
1 tsp olive oil
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp turmeric
1/4 (or less) teaspoon hot pepper flakes or the Brinery’s Hot Sauce
2 cups canned, crushed, no salt tomatoes

Scrub, but do not peel potatoes.  Boil or steam for 17-20 minutes until tender.  Trim tough stems from greens, wash well, tear or slice into small pieces.  Mince garlic: use a 1/2 teaspoon of salt to help mincing.  Heat oil in pan, add greens and garlic.  When greens begin to soften, add spices and tomatoes, reduce heat and continue to cook.  Drain potatoes and cut into bite size pieces.  Add to the greens and continue to cook over low heat to blend flavors.  
Note: Choose any combination of greens and serve with Raterman’s sourdough bread.  

MUSTARD GREENS WITH GINGER AND HOT PEPPER (from Mad Mares Cookbook)
2 Tbsp sesame oil
2 Tbsp olive oil
1 lb Goetz’s mixed greens, washed, drained, and cut into strips
3 cloves garlic, minced (1 bunch green garlic, chopped)
1 Tbsp fresh hot pepper, finely minced or the Brinery’s Hot Sauce
1 Tbsp fresh ginger, minced
2 Tbsp vinegar
1 Tbsp honey
Salt and pepper, to taste

In wok or large pan, combine oils over high heat, but do not allow to smoke.  Add greens and stir briskly for 1 minute or until color changes to bright green.  Add garlic, pepper, and ginger; stir and cook another 30 seconds.  Add vinegar and honey.  Remove from heat and combine well.  Add salt and pepper to taste.

SPINACH MASHED POTATOES (https://feedmephoebe.com/spinach-mashed-potatoes/)
2 pounds potatoes, peeled and diced
10 ounces spinach
1/2 cup vegetable or chicken stock
Sea salt
1 tablespoon olive oil
1 tablespoon unsalted butter

Place the potatoes in a large pot and cover with cold water by 1 inch. Bring to a boil and cook until the potatoes are fork tender, about 15 minutes. Fold in the spinach and cook for an additional minute. Drain the potato mixture and return to the pot along with ¼ cup stock, 1 teaspoon salt, and the oil. With a fork or masher, smash the potatoes until semi-smooth. Add more liquid if the potatoes seem too thick and dry. Fold in the butter and taste for seasoning.

WARM SPINACH SALAD WITH ARUGULA (from Mad Mares Cookbook)
1  bag spinach  
4 Tbsp vinegar      
2 cup arugula leaves (or Goetz’s Mixed Greens)
2 tsp sugar
4 Tbsp olive oil
Salt and pepper, to taste
3/4 lb mushrooms, sliced
1/3 cup toasted nuts
4 scallions or green garlic
1/3 cup feta cheese (or try Zingerman’s Bridgewater Cheese)
Prepare arugula and spinach.  Heat oil and saute mushrooms and scallions until scallions have softened.  Add vinegar, sugar, salt, pepper, stirring until heated through.  Pour the mixture immediately over the arugula and spinach.  Sprinkle with nuts and crumbled feta cheese.

ANGEL HAIR PASTA WITH GREEN GARLIC CREAM SAUCE (from www.chow.com)
2 Tbsp unsalted butter (1/4 stick)
1/2 medium yellow onion, small dice
1/4 cup plus 2 Tbsp minced green garlic (white and light green parts only)
Kosher salt and freshly ground black pepper, to taste
1 1/2 cups heavy cream
1 lb angel hair pasta
1 lb asparagus (about 1 bunch), woody ends removed and thinly sliced on the bias
12 oz sugar snap peas, strings removed and thinly sliced on the bias (about 3 1/2 cups)

Bring a large pot of heavily salted water to a boil over high heat.  Melt the butter in a small saucepan over medium heat until foaming.  Add the onion and 1/4 cup of the garlic.  Season with salt and pepper and cook, stirring occasionally, until the onion is tender but not browned, about 5 minutes.  Add the cream and bring to a boil.  Immediately reduce the heat to low and simmer until the onion is completely tender and the flavors have infused the cream, about 5 minutes.  Taste and season with more salt and pepper as needed. Remove the sauce from the heat and set aside.  Add the pasta and vegetables to the boiling water.  Boil, stirring occasionally, until the vegetables are tender and the pasta is cooked all the way through, about 4-5 minutes.  Reserve 3/4 cup of the pasta water.  Drain the pasta and vegetables and return them to the pot.  Add the reserved cream sauce, remaining 2 tablespoons garlic, and 1/2 cup of the pasta water.  Toss to coat the pasta and vegetables, adding more pasta water by the tablespoonful as needed to reach the desired consistency.  Taste and season with more salt and pepper as needed; serve immediately or add some Brinery Hot Sauce for an added zing!

CARROT SOUP WITH NORTH AFRICAN SPICES (from Fields of Greens)  Makes 9-10 cups
5 cups light vegetable stock
10 thin coins of ginger
1 Tbsp light olive oil
1 medium size yellow onion, thinly sliced, about 1 ½ cups
2 garlic cloves, finely chopped (or 2 -4 green garlic)
1 1/2 tsp cumin seed, toasted and ground
1 tsp coriander seed, toasted and ground
2 tsp grated fresh ginger
Cayenne pepper, to taste
2 lbs carrots, thinly sliced, about 1 cup
1 medium size sweet potato, peeled and thinly sliced, about 1 cup
1/2 cup fresh orange juice
1/2 cup creme fraiche
2 Tbsp coarsely chopped cilantro

Make the stock and keep it warm over low heat.  Heat the olive oil in a soup pot and add the onion and 1/2 teaspoon salt.  Saute over medium heat until it begins to release its juices, about 5 minutes.  Add the garlic, cumin, coriander, ginger and a few pinches of cayenne.  Cook until the onion is very soft, about 10 minutes, adding a little stock if it sticks to the pan.  Add the carrots, the potato or sweet potato, 1 teaspoon salt, and 1 quart stock.  Bring to a gentle boil, then reduce the heat, cover and simmer until carrots are very tender, about 15 minutes.  Puree the soup in a blender or food processor until smooth, using a little extra stock if needed.  Return to the pot, add the orange juice and thin with stock to the desired consistency.  Season with salt to taste; for additional heat a pinch or two of cayenne.   Garnish each serving with a swirl of creme fraiche and sprinkle with cilantro.  This dish may pair nicely with Ginger Deli’s Spinach Rice dish.

Tantre Farm CSA Newsletter
IMMUNE BOOSTER (Week 7) SHARE
May 2, 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.

WELCOME TO THE “IMMUNE BOOSTER” (Week 7) SHARE!
Many beds of produce are planted just south of the maple trees soaking up the last two days of rain showers and finally drying out to be warmed by the beltane sun.  We are halfway to the Summer Solstice, and what delightful weather to celebrate the greening of the earth! The blooming of the fruit trees and early strawberries has just begun.  We have enjoyed the cool nights and days to plant delicate, “cold weather” seedlings of lettuce, kale, broccoli, leeks, peas, fava beans, green onions, and even summer squash.  It is good to work together laying out the long rows with precise distance between each row, as it meanders along the contours of the little hills down to the creek.  Mornings, afternoons, and all day long, small clusters of our crew spread out along the garden beds planting each seedling in hopes of an early spring feast.  What are the expectations for the season?  What are our hopes and fears for the next season?  Collectively we will continue to work together to share the harvest between all the friends and families in this community of eaters.

It is with these first days of May that we bring to you this week’s food of the season with the collaboration of our good friends at Garden Works Organic Farm, the Brinery, Ginger Deli, Zingerman’s Creamery, Kapnick Orchards, Wayward Seed Farm, Second Spring Farm, Greenfield Noodle & Specialty Co., and Goetz Family Farm.  As always thank you to our hardworking crew of Donn, John, Mark, Peter, Annie, Andy, Geoff, Jbird, Ryan, and Chizo,  who continue to pull these shares together for you!  Also, if by some chance you notice that you are missing items from your share at any time, please let us know, since some of our crew are volunteering to work 12-14 hours on Fridays to make up these share boxes for you, and sometimes we make mistakes, because of the long day.  We can usually substitute something else or sometimes the same thing the following week if needed, so just let us know.

**PLEASE READ THIS!!  We will be distributing your share in 1 box that is 1-1/9 bushel.  Due to concern about contamination from the coronavirus, we are asking for you to take and keep the box at home for now, except for those of you willing to drop your boxes off at the Food Hub or the Farm.   From our research, the virus does not last for more than 24 hours on cardboard, but there are so many unknowns about it, that we are thinking it is the best option for now.  We definitely are hoping that you can return them to us sooner or later.  Please ask for assistance, if you need any help in loading your share, and it is especially helpful if you are patient and kind with our volunteers as you wait your turn to be checked off for curbside pick up of the boxes. This is a time, like no other, to slow down and be as understanding as possible.  Also, if you have sent a check in the mail, please be patient, since we may delay in entering check payments. We will let you know if we are missing your payment some time in the next few weeks.  If you paid with PayPal or Venmo, you are all set.  You may drop off checks and cash (only in a labeled envelope) at the Food Hub and the Farm and place in a labeled Payment Bag.  WE ARE STILL MISSING THE NAME OF SOMEONE WHO PAID $85 CASH IN AN UNLABELED ENVELOPE FOR IMMUNE BOOSTER CSA – WEEK 4!!!  We have also recently acquired VENMO, so if you have that app, please feel free to send money that way to @Deb-Lentz, with 6748 as the last four numbers of the phone number. Please give Deb a courtesy email/text/call at 734-385-6748, if you can’t make it to your scheduled Distribution Site on time, so we know what your situation is, so that we don’t have to track you down. More storage tips can be found on our website under CSA Info>Veggie Id or Recipes>Produce Information Organized by Parts of the Plant.

THANK YOU SO MUCH for supporting your local farmers and local food artisans as we travel together on this journey of health and mindfulness as we continue to face a myriad of unknowns in the coming days.  Also, if you have time to support or thank the businesses that are helping us provide you with convenient Pick Up Locations, please express your gratitude to ROOSROAST in Ann Arbor, PURE PASTURES in Plymouth, and AGRICOLE FARM STOP in Chelsea.  We are happy that we may continue to feed you and keep you healthy with so many wonderful partners in our community.  We wish you safe passage as we strengthen our immune systems with good local food and hopes for a happy spring!              
–Deb and Richard

WHAT’S PART OF YOUR SHARE

“The Brinery’s” SEA STAG SAUERKRAUT:   This nutrient dense kraut preserves the energies of the land and the sea with green cabbage, carrots, burdock root, seaweed (digitata, alaria, kelp), turmeric, filtered water, sea salt.  Eat with everything!  The Brinery is a local foods business at the Washtenaw Food Hub, specializing in naturally fermented local vegetables and operated by long time Tantré farmer/alum (2001+), David Klingenberger.  Their products are available in many stores in the area, including Whole Foods, Plum Market, Arbor Farms, the Argus Farm Stops in Ann Arbor, and Agricole in Chelsea, etc.  For more information, please visit https://thebrinery.com.  
-How to use: use as a condiment with any dish, such as tacos and other meat dishes, roasted vegetables, sandwiches, and salads.  
-How to store: Must be REFRIGERATED and will last up to 3 months or longer depending on how you like the flavor.

“The Brinery’s” TEMPEH:  a traditional Indonesian soy product, that is made from fermented soybeans. The Brinery’s tempeh is made with non gmo organic soybeans, and is an excellent source of protein and fiber; contains some B vitamins which we need to help us break down and get energy from our food, as well as support our nervous system, and a good selection of minerals including calcium, magnesium and phosphorus and zinc. “THE BLACK SPOTTING IS NORMAL, SAFE, AND DELICIOUS!  It’s also a HARMLESS sign of a fully ripened tempeh”.  Please click https://keepitvegan.com/vegan-quick-tips/how-to-tell-if-tempeh-has-gone-bad/ for a really helpful link to give you further information about tempeh with pictures and descriptions and recipes.
-How to use:  good sauteed, fried, crumbled as a taco filling and on salads, great on sandwiches such as a tempeh reuben, and as your center of the plate protein main course for any meal! See the Recipe section for a very good, easy way to make tempeh as a salty, tasty treat to add to any dish: eggs, soup, sandwiches, salads, etc.
-How to store: Thawed tempeh should be used within 5 days in your refrigerator.

“Garden Works Farm’s” PEA OR SUNFLOWER SHOOTS: Researchers have found that most microgreens can contain up to 40 times higher levels of vital nutrients than their mature counterparts.  They help to alkalize your body, support your immune system and ensure proper cell regeneration.  You will receive 1 /4 pound of pea or sunflower 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 both Argus Farm Stops, Peoples Food Coop, and the Ann Arbor Farmers Market or contact gardenworksorganic@gmail.com for more information.
-How to use: use as a salad, top on egg dish, or sandwiches,  excellent garnish as a soup, so yummy and tender!
-How to store: store in the refrigerator for up to a week.

“Ginger Deli’s” KOHLRABI SALAD: **This will probably be the last week of this salad, since the Giant Kohlrabi are finally almost used up!  This salad is 100% vegan and gluten free.  It can also be nut-free, if you choose not to add the crushed peanuts and dried shallot cup.   This salad is featuring Tantre Farm’s shredded kohlrabi, carrot, daikon radish, and a pickled  watermelon-radish rose or carrot, along with shredded green papaya and a dash of cilantro, mint, chives, and mango with a dressing in a separate cup of water, lime, minced garlic, chili flakes, vinegar, and Northern Michigan maple  syrup.  This salad is created by Ginger Deli (www.gingerdeli.com), a tenant at the Washtenaw Food Hub producing Vietnamese cuisine that packs colorful flavors with a dash of style. Usually found with prepared sandwiches, pho soup, etc. at University of Michigan hospital and Argus Farm Stops in Ann Arbor, and Agricole Farm Stop in Chelsea.
-How to use: when ready to use, take dressing out of cup and toss with shredded vegetables and top with cup of nuts and shallots
-How to store: keep in refrigerator for 5 days

“Ginger Deli’s” CABBAGE VEGGIE MEDLEY with RICE NOODLES (does have EGG!): You will receive a 16 oz container of this all vegetarian/gluten-free dish that features Wayward Seed Farm cabbage, shredded Tantre baby carrots, bean sprouts, red onion, garlic, sweet chives, maple syrup, tofu, egg strips, the Brinery tempeh, and rice noodles.  Serve with a side of crushed peanuts and chili sauce packed in separate containers.  This savory collaboration are  compliments from Ginger Deli!  See above for description of Ginger Deli.
-How to use:  reheat with bread or rice
-How to store: store in refrigerator for up to 7 days or freeze

“Goetz Family Farm’s LETTUCE: a leafy, herbaceous annual grown mostly for salad, but especially delicious at this time of year, since it is hoop house grown; rich in calcium, iron, and vitamins A and C
How to use: raw in salads, sandwiches, or use in soups.
How to store: refrigerate in plastic bag for 3-5 days.

“Goetz Family Farm’s” BOK CHOY: written as bok choi, bak choy, or pac choi; a traditional stir-fry Asian green from China with a sweet and mild flavor; looks like white Swiss chard with the stems all attached at the bottom; considered a cool weather crop and part of the cabbage or turnip family.
-How to use: two vegetables in one–the leaves can be cooked like spinach, and the crisp stem can be eaten like celery or asparagus; excellent in stir-fries, soups, sauteed or eaten raw.
-How to store: store as you would any green–in a loose plastic bag in the crisper drawer of your refrigerator for about a week.

“Goetz Family Farm’s” FRESH DILL: softly delicate, feathery green leaves with a unique spicy green taste and light aroma; considered a good luck symbol by early Romans.
-How to use: goes well with fish, potatoes, beets, carrots, and yogurt sauces and also good in soups, omelets, seafood dishes, herring, salmon, potato salads, and steamed vegetables.
-How to store:  Fresh leaves can be kept in a plastic bag in the refrigerator or chop finely and mix with one tablespoon of water and freeze in ice cube trays and store cubes in plastic freezer bags

“Greenfield Noodle & Specialty Co.” BROAD EGG NOODLES: These Detroit homemade-style noodles are air-dried naturally and were recommended by one of our CSA members.  Egg noodles are a good source of many of the B vitamins.  Greenfield Noodle and Specialty Co. is a family owned business and was founded over 50 years ago.  Contact Kevin Michaels for more information at kevin@greenfieldnoodle.com.
-How to use: perfect for goulash, stroganoff or in soups!  Cook the noodles for 5 to 8 minutes in well-salted boiling water.
-How to store:  keeps well for 6-12 months in a zip-top plastic bag.

“Kapnick Orchard’s GOLDEN DELICIOUS APPLES: **This will be the last week of apples, since alas we have come to the bottom of the barrel!  This is a large, yellowish-green skinned cultivar and very sweet to the taste; a favorite for salads, apple sauce, and apple butter. Kapnick Orchards (http://www.kapnickorchards.com) supply apples and other products year-round at their farm market in Britton, MI.  They can also be found at the Argus Farm Stops and Agricole Farm Stop, the Ann Arbor Farmers Market, the Saline indoor Farmers Market, and 3 winter markets in Canton. For more information email kapnicks@tc3net.com.
-How to use: good for snacking, salads, apple sauce, and also baking
-How to store: can be stored for several months in the refrigerator

“Second Spring Farm’s” RAINBOW CARROTS:   A carrot is a root, whose skin color can be white, red, purple, or yellow, but more commonly know for their bright orange color; high in all kinds of various nutrients based on their color.  Thanks to our former intern (2003)-turned-farmer, Reid Johnston, of Second Spring Farm (www.secondspringfarm.net). He is providing you with his certified organic carrots from Cedar, MI.
-How to use:  Can be used raw as carrot sticks, grated in salads or juiced; steamed or sautéed, in stews, soups, casseroles, stir-fries
-How to store:   Refrigerate dry and unwashed roots in plastic bag for up to 2 weeks

“Second Spring Farm’s” SHALLOTS:  You will receive these bulbs that look like an onion, but rather with a teardrop shape and reddish, copper skin and white interior;   flavor is described by some as combining the best of onion with garlic.
-How to use: essential in gourmet cooking, for sauces, soups, dressings, side dishes, and casseroles.
-How to store:  store in a cool, dark area from 45 to 55 degrees; if  not available than refrigerate  for longer shelf life.

“Tantre Farm’s” POTATOES:  You will receive a net bag of 4 varieties of potatoes including Adirondack Blue (round to oblong, slightly flattened tubers have glistening blue skin enclosing deep blue flesh; moist, flavorful flesh is superb for mashing or salads; very high in antioxidants!), Kerr’s Pink (very pale skin and cream flesh; mealy, cooked texture, so makes a good specialty/salad potato variety; good roasted, mashed, or in salads), Mountain Rose (rosy-skinned inside and out, these versatile, all-purpose spuds are deliciously moist, but not waxy textured. Excellent baked, mashed or fried), and  Yukon Gold (yellowish brown skin with yellow dry flesh and pink eyes; long storage and good tasting; perfect baked, boiled, mashed or fried).
-How to store:   keep unwashed in cool, dark place in paper bag or breathable container

“Wayward Seed Farm’s” GREEN CABBAGE:  This certified organic, late-season cabbage comes from Wayward Seed Farm (http://waywardseed.com). It is excellent for a wide variety of dishes and stores well into late winter.
-How to use:  steamed, stir-fried, chopped into salads or coleslaw.
-How to store:  It is best to store cabbage with its protective outer leaves until ready to use, so that it will last in the refrigerator for up to 1 month.  When ready to eat, just peel off a few layers until you get to the crispy, clean leaves that will make it ready for eating.

“Zingerman’s Creamery” FRESH BRIE CHEESE: a small, bloomy-rind  cheese with a buttery, mushroomy, almost meaty taste at the end.  Zingerman’s Creamery specializes in making cow’s and goat’s milk cheeses, gelato, and sorbets, and are located at the Cheese Shop on the South Side of Ann Arbor.  For more information you can go to their website at https://www.zingermanscreamery.com/about-us or call them at 734-929-0500.
-How to use:  Great with a good crusty loaf of bread and with fresh apples or pears; a good match with walnuts, hazelnuts, or almonds.
-How to store: refrigerate for up to 14 weeks.

ANNOUNCEMENTS

1. SUMMER CSA IS SOLD OUT FOR 2020!!  If you were interested in our 18-week Summer CSA, we have had an overwhelming response and had to close early, since we had no more room.  If you are interested, please email us at info@tantrefarm.com to be put on a Waiting List, in case someone cancels or we figure out a way to do an alternate CSA or add more to the list.

2. SHARE PARTNER NEEDED:  Many former members did not get into the Summer CSA, because it sold out very early.  If any of you who are already registered for the Summer CSA were considering alternating weeks or splitting a share with a share partner, please let us know, because someone who couldn’t get in would probably be very grateful to be your share partner.   Please let us know by letting us know your current pick up location.

3. HARVEST KITCHEN “PREPARED FOOD” OPPORTUNITIES:
Harvest Kitchen is a food service that produces delicious, farm-to-table meals delivered to your home, your office, or picked up in some other convenient location with various meal plan options available.  They will be offering more freezable family-style meals and an immune support category of prepared meals.  We have worked closely with the executive chef, Magdiale, to continue to consult and advise as Harvest Kitchen works in close partnership with Tantre Farm’s seasonal produce list. All dietary needs can be accommodated as well.  Harvest Kitchen will also be reducing their delivery charges until the crisis passes, and they welcome any feedback and suggestions that will help them better serve you.  Please contact them at info@harvest-kitchen.com for more information or visit them at www.harvest-kitchen.com.

4. GRASS-FED BEEF:  Just to let you know, we still have Tantre Farm pasture-raised beef available for sale, so please feel free to send us an email order with your phone number.   Please let us know if you would like the Beef Pricing Guide sent to you. Pick up can be arranged at the Food Hub or Tantre Farm, but by appointment only. Please email us with BULK BEEF in the Subject line to get specific details.

5. WEEKLY “IMMUNE BOOSTER” MULTIFARM SHARE EACH WEEK: If you are still interested in receiving more local produce and local food artisan products after this share’s distribution, please register for a new weekly share every Monday evening, since our community partners change or their contributions may change weekly.  

6.  SEEDLINGS FOR SALE:  Our good friends at Frog Holler Organic Farm (Brooklyn, MI) have certified organic plant starts available for online ordering through froghollerorganic.com with home delivery options and possible Ann Arbor pick up locations, as well as pick up at Tantre Farm.  Also our community partner, Goetz Greenhouse and Family Farm (Riga, MI) also has vegetable and flower seedlings for sale through an online store at  https://www.sites.google.com/site/goetzgreenhouse.  Both farms may have pick up options at the Washtenaw Food Hub and Tantre Farm and possible other locations, such as farmers markets in the near future, so please contact them soon if you want to get your fingers in the dirt.  Happy gardening!

RECIPES

BEET, CABBAGE, AND APPLE SLAW (from Washington Post, October
19, 2011) Makes 5 cups or 6-7 servings
1-2 medium (12 oz) beets, cut into chunks
2 medium (about 1 lb) Kapnick apples, cored, cut into chunks
1/2 head (about 2 cups) cabbage, shredded
3 Tbsp champagne vinegar
1 Tbsp agave syrup (or other sweetener)
1 Tbsp Dijon-style mustard
1/4 tsp salt
1/4 cup extra-virgin olive oil
10 stems fat-leaf parsley, coarsely chopped, (1/2 cup packed)

Use a box grater or a food processor to coarsely shred the
chunks of beet and apples and place in a large bowl. Add the
shredded cabbage to the bowl. Whisk together the vinegar, agave
syrup, mustard and salt in a liquid measuring cup or small bowl.
Whisk in the oil and pour the dressing over the beet-cabbage
mixture and toss to coat thoroughly. Sprinkle the parsley over it all.
Cover and refrigerate for up to 2 days. Serve chilled. Optonal:
Garnish with Pea or Sunflower Shoots and add the Brinery’s sauerkraut.

BBQ SRIRACHA TEMPEH WITH BLACK RICE (http://foodfitnessfreshair.com/2013/05/31/bbq-sriracha-tempeh-with-black-rice)  Serves 4.
1/3 cup ketchup
1/4 tsp. cumin
1 Tbsp. apple cider vinegar
1 Tbsp. honey
2 Tbsp. soy sauce
1 tsp. lime juice
3 Tbsp. Sriracha
2 1/2 Tbsp. shallots, minced
1 (8 oz. package) tempeh
1 1/3 cup black rice + 2 3/4 cup water
1/4 cup cilantro, chopped

Place rice and water in a medium pot. Bring to a boil. Reduce heat to low simmer and cook 45-50 minutes, until rice is soft.  Meanwhile, fill pan with 3-4 cups of water. Bring to a simmer, add tempeh, and let simmer for 20-30 minutes.  Meanwhile, place remaining ingredients in a bowl. Whisk until combined.  Strain tempeh, and cool just until able to handle. Cut tempeh rectangle in half widthwise to make two squares. Slice each square into six strips to make a total of 12 strips. Place in BBQ Sriracha sauce, and let marinade for 30 minutes.  Preheat oven to 400F. Line baking sheet with aluminum foil, and spray with cooking oil or lightly grease with oil. Place tempeh in a single layer, and pour remaining sauce on top.  Bake 25-35 minutes, until sauce begins to brown. Portion out black rice. Drizzle with extra virgin olive oil and lightly season with salt and pepper. Place tempeh strips on top, and add chopped cilantro.

HEARTY, HEALTHY POTATO SOUP (https://food52.com/recipes/25446-hearty-healthy-potato-soup)  Serves 4 or 5.
2 tablespoons extra virgin olive oil
6 cloves garlic
1 shallot
2 small yellow onions
4 cups filtered water
5 small potatoes
2 tablespoons dried parsley flakes
1 tablespoon dried thyme
1 tablespoon dried sage
1 tablespoon dried oregano
1 tablespoon dill weed
1 teaspoon cumin
1 teaspoon turmeric
1 teaspoon ground ginger
1 dash cayenne pepper
2 bay leaves, whole
1 large carrot
1/2 to 1 cups whole milk (or alternative milk), room temp
sea salt
green onion
1 chicken breast, cooked (optional)

Heat a large pot over medium heat. Smash your garlic cloves and roughly chop. Finely chop your shallots. Add both to the hot EVOO and let sautee a few minutes until they begin to soften.   Chop your onion and add to the pot. Sprinkle with some sea salt. Let everything continue to cook over the medium heat until it has softened and the onions have begun to sweeten.  Add your water and crank the heat up to high.  Cut your potatoes into halves and then each halve into quarters. Once your water is boiling, add your potatoes along with all the spices and the two bay leaves to the pot.  Give everything a few good stirs and let rapidly simmer for ten minutes.  Slice the large carrot very thinly. Add to the pot. Let everything continue to rapidly simmer until it is very soft, another ten minutes.  Turn off the heat and let cool down a little for five minutes. Remove your bay leaves and discard. Blend soup with a hand-immersion blender until smooth.  Add half cup of whole milk to the pot and blend. Check consistency and add up to a half cup more until you reach desired creaminess/thickness.  Ladle into a bowl.  Sprinkle a little sea salt over and then top with a little mound of chopped chicken breast. Garnish with some chopped green onion and Garden Works pea and sunflower shoots.

PORK TENDERLOIN STUFFED WITH BRIE AND MUSHROOMS (https://www.food.com/recipe/pork-tenderloin-stuffed-with-brie-and-mushrooms-410227)  Serves 6.
2 pork tenderloin (well trimmed, about 12 oz. each)
2 tablespoons  butter
1 garlic clove(minced)
2 shallots (chopped)
1 1/2 cups  mushrooms(white and cremini, sliced)
2 cups  fresh spinach (or Swiss Chard or Bok Choy)
2 tablespoons  red wine
0.5 (125 g) package brie cheese (chopped)
1/2 apple (with peel, chopped)
2 tablespoons walnuts (toasted, chopped)
1 teaspoon  dried thyme
salt and pepper
canola oil

Using a sharp knife, cut each pork tenderloin lengthwise, be careful not to slice right through the bottom. Open and flatten each loin and then set them aside. Heat butter in a large skillet over medium heat. Saute garlic, shallots and mushrooms. Add the spinach and saute briefly. Add the red wine and scrape up any browned bits. Remove from heat and add Brie, apple, walnuts and thyme.  Season to taste with salt and pepper.  When it is cool enough to work with spoon 1/2 of the stuffing onto each loin. Fold over to enclose the stuffing. Tie to secure.  Brush very lightly with Canola oil.  Roast at 375F (190C) for 25-30 minute until a meat thermometer registers 155F (68C).  Remove from oven and tent loosely with foil. Let rest for 5 minutes. Remove string and slice to serve.  Serve with Sauerkraut.

FETTUCCINE WITH ESCAROLE AND BRIE (https://www.delish.com/cooking/recipe-ideas/recipes/a3640/fettuccine-escarole-brie-recipe-8826)  Serves 4.
3/4 lb. fettuccine (or Greenfield’s Egg Noodles)
2 tbsp. extra-virgin olive oil
2 oz. thinly sliced pancetta or bacon (optional)
1 clove garlic
1 shallot
1 lb. escarole (or Bok Choy)
Salt and freshly ground pepper
1/2 lb. Brie (preferably a wedge)

In a large pot of generously salted boiling water, cook the pasta until just al dente. Drain the pasta, reserving 1 1/4 cups of the cooking water.  Meanwhile, in a very large skillet, heat the olive oil. Add the pancetta and cook over high heat, stirring, until lightly browned, about 2 minutes. Add the garlic and shallot and cook until fragrant, about 1 minute. Add the escarole, season with salt and pepper and cook, stirring, just until wilted.  Add the pasta to the skillet along with 1 cup of the reserved pasta cooking water. Tear the Brie into 1-inch pieces and add to the skillet.  Cook the pasta over moderate heat, tossing, until the Brie is melted and the sauce is thick and creamy, about 4 minutes; add more of the pasta cooking water if the sauce is dry. Season the pasta with salt and pepper. Transfer the pasta to bowls and serve immediately.

BOK CHOY FISH NOODLE SOUP
1 1/2 lbs cod or haddock
1/2 lb Greenfield’s egg noodles
8 cup stock
1 cup orange juice
1/2 cup soy sauce
1/4 cup lemon juice
1/4 cup dry sherry
1/2 cup grated ginger
1 carrot, cut in small pieces
1/2 red bell pepper, julienned
2 cup bok choy, chopped
3 scallions, thinly sliced

Cook noodles until al dente.  Drain and set aside.  In a large saucepan, combine stock, orange juice, soy sauce, lemon juice, and sherry.  Bring to boil and add ginger, carrot, and bell pepper.  Simmer 3 minutes.  Add bok choy and simmer 3 minutes.  Remove vegetables and set aside.  Simmer fish in broth 5 minutes.  Place noodles in individual soup bowls.  Add layer of vegetables.  Add serving of fish.  Cover with soup broth.  Top with scallions and garnish with Garden Works pea or sunflower shoots.