Tantre Farm CSA Newsletter
WEEK #10
July 28-Aug. 3, 2019

 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.  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, since you signed up with a prorated share, you can find all past newsletters on our website under the NEWSLETTERS tab.

THIS WEEK’S SHARE

*GREEN or YELLOW BEANS:  Fri/Sat members ONLY will receive E-Z Pick (a round, tender, dark green, snap bean with good sweet flavor) OR  Rocdor (long, slender, yellow bean; meaty, firm texture and no watery taste).  See Week 8 newsletter for usage and storage tips.

*BROCCOLI: Wednesday CSA members ONLY will receive 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.  See Week 5 newsletter for usage and storage tips. 

GREEN CABBAGE: a sweet green cabbage; considered a beneficial digestive aid and intestinal cleanser.  See Week 8 newsletter for usage and storage tips on cabbages.

CARROTS (Mokum):  a very sweet, slender, "pencil carrot" with edible leaves.  See Week 8 newsletter for usage and storage tips.

CUCUMBERS: long, cylindrical, green-skinned fruit of the gourd family with mild, crisp flesh.   See Week 6 newsletter for usage and storage tips.

FRESH HERBS:  In general, store herbs upright with cut stems in 1 or 2 inches of water and refrigerate for up to 1 week or wrap in slightly dampened cloth or plastic bag and store in refrigerator.  
You may CHOOSE ONE bunch (NOT one bunch of each) from the following 3 options:
 1. Lemon Balm: these fragrant lemon-minty leaves make a delicate herbal tea, served hot or cold; good addition to lettuce or fruit salads and ice cream; nicely paired with grilled fish or lamb and tossed with steamed vegetables; also aids in depression and nausea.
 2. Italian Flat-leaf Parsley: flat, glossy, dark green leaves have a strong parsley/celery flavor for use dried or fresh.
 3. Rosemary: pine needle-like leaves used with potatoes, bread dough, risottos, mixed vegetables, and meat dishes, especially lamb, as well as in some sweet dishes; very strongly flavored, so use sparingly, finely chopped, or remove from dish after cooking; considered a memory stimulant and medicinally used for headaches, indigestion, and depression.
 *Genovese Basil—All shares will receive 1 basil with root this week, an herb with sweet, spicy, shiny, green leaves.  We supply it with root attached, so it will last up to a week or 2 when stored in a jar, vase, or glass of water on your counter or table top.  

KALE (Red Russian): the stems are purple, and leaves are deep gray-green, purple-veined, flat, non-curled, and tooth-edged. See Week 2 newsletter for usage and storage tips.

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. 
-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. 

SWEET ONIONS (Ailsa Craig Exhibition): a huge, sweet, mild, yellow-skinned, heirloom onion that is well known by British gardeners who grow show-size onions.  See Week 7 newsletter for usage and storage tips.

NEW POTATOES (Red Norland): smooth, red skin and white flesh; great baked, boiled, or roasted.  See Week 8 newsletter for usage and storage tips.

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.  

SUMMER SQUASH/ZUCCHINI:  You will receive some variety of Green or Yellow Zucchini (gourmet golden or green zucchini with uniform, cylindrical fruits) or Slick Pik Summer Squash (long, yellow straight neck with good flavor). See Week 7 newsletter for usage and storage tips.

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), Clementine (tangerine-colored, oval-round fruits; appealing, sweet-tart flavor; exceptional when halved and roasted), or Mountain Magic (bright red, round tomatoes with very sweet flavor; excellent in salads).    See Week 9 newsletter for usage and storage tips.

WATERMELON:  You will receive Starlight (10-12 pound round fruit; deep green with highly contrasting black stripes and pink flesh; excellent flavor with crisp texture).
-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. EDIBLE & MEDICINAL PLANT WALK SERIES July 31 from 6-8 PM (Last Wednesday of every month May through October)
We are offering a monthly plant walk at Tantre Farm with the guidance of our local foraging expert, Rachel Mifsud. On these leisurely walks we will be looking for edible, medicinal, and otherwise useful plants and mushrooms. The cost is $15 for Tantre CSA members or $20 for nonmembers. Kids 12 and under FREE! You may bring cash, check or pre-register at https://squareup.com/store/willforageforfood

2. FAMILY FARM HIKE on Aug. 2: Come join us for a guided monthly exploratory walk around Tantre Farm on Aug. 2, Fri., at 4 PM. We'll use all our senses as we take an approx. 45 minute hike with CSA member, Sheila Schueller and her daughter, Renia. Sheila has taught ecology and field biology classes at Eastern MI Univ. and the Univ. of MI. Meet by the picnic tables in the backyard at 4 PM. No RSVP necessary, but if you email that you plan to attend, then we know to wait. 

3. APPETIZER COOKING CLASS AUG 14 from 6-8:30pm!  Join us for a cooking class on appetizers using mostly ingredients from Tantre Farm's weekly share box. CSA member, Laenne Thompson, will share a flavorful assortment of recipes for hot summer nights.  We will break into teams to prepare them, and enjoy a feast of our creations! There will be a $10 fee for materials and handouts for each class.  Please register with COOKING CLASS in the Subject Line and your NAME, PHONE NUMBER, and E-MAIL ADDRESS in the body of the email.  We have 15 spaces available, so let us know if you’re interested in joining us for a special night of cooking and eating together at Tantre Farm.   

4. SAVE THE DATE:  KID FARM DAY will be on Wed., Aug. 28, from 9 AM until noon. This half-day will be for all kids who are 4 years old and older. Activities will include an edible farm walk, a nature craft to take home, and a fun movement activity!  Snacks harvested from the farm will be included. Advance registration is required due to limited space and there will be a small fee per kid for materials, which is still being finalized.   Please register by e-mail with KID FARM DAY in the Subject Line with NAMES AND AGES of KIDS, NAME OF ADULT attending, PHONE NUMBER, and E-MAIL ADDRESS.  Anyone interested in helping out, please let us know.

5. WANTED: TOMATO PICKERS!!   Is there anyone interested in helping us pick tomatoes any weekday morning for the next few weeks, but especially on Tuesday and Friday mornings.  We will even feed you a homemade, farm-cooked lunch at 12:30 PM.  We are a little short-handed, so please contact us. 

6. PICK UP TIMES & LOCATIONS REMINDER:
**If you need to switch to different pick up sites throughout the season that usually works for all but the “limited sites”, using the Membership Actions section on the registration page.  These sites have less space to drop share boxes at, so are considered “limited”. Please always email ahead to see if they are at capacity before making any switches on your own.
*Ann Arbor Farmers’ Market (Wed.)—7 A.M. to 12 P.M.
*MOVE Fitness & Wellness Studio (Wed)—8 A.M. to 12 P.M.
*Farm (Wed.)—10 A.M. to 7 P.M.
*Washtenaw Food Hub (Wed.)—6 P.M. to 8 P.M.
*Pure Pastures (Wed.) (limited site) —10 A.M. To 7 P.M.
*Farm (Fri.)—2 P.M. to 7 P.M.
*Community High School (Sat.) —7 A.M. to 12 P.M.
*Washtenaw Food Hub (Sat.)—9 A.M. to 12 P.M.
*Chelsea Farmers’ Market (Sat.)—8 A.M. to 12 P.M. 
*Argus-Packard (Sat) (limited site)—10 A.M. to 6 P.M.

RECIPES

SAUTEED SHISHITO PEPPERS 
1/2 lb shishito peppers, rinsed
1 Tbsp vegetable or sesame oil
Sea salt or coarse salt, to taste
 In a large, wide frying pan or saute pan, heat the oil over high heat for a minute or two.  Add the peppers and saute until the peppers begin to soften and cook around the edges (about 3-5 minutes).  You want a few “burnt” or darkened spots here and there.  Season with salt.  Stir the peppers, so that they cook evenly.  When the peppers have wilted, remove from heat and serve.

MEDITERRANEAN TOMATO KALE SALAD
2 cups shredded kale
2/3 cup grape/cherry tomatoes
1/2 small cucumber
1/2 roasted red pepper
4 scallions or 1/2 cup of onion 
1/4 cup kalamata olives
1 ounce feta
1/3 cup chopped flat-leaf parsley
½ cup cooked bulgur
2 tablespoons olive oil
2 tablespoons lemon juice
1/4 teaspoon salt
1/4 teaspoon black pepper
 Place the kale in a bowl along and massage for a minute or so to soften the kale. Then add 1 tablespoon of lemon juice and let sit while chopping the remaining ingredients.  Slice the grape tomatoes in half, dice the cucumbers, and mince the roasted red peppers and scallions. Place in the bowl with the kale then slice the olives in half and add to the bowl. Measure in the feta, parsley and bulgur.  In a small bowl, whisk together the olive oil, remaining tablespoon of lemon juice, salt, and pepper. Pour over the salad and toss until well combined.

SWEET ONION AND WATERMELON SALSA (from Farm-Fresh Recipes by Janet Majure)
2 cups chopped watermelon, seeded
3/4 cup sweet onion
3/4 cup black beans, rinsed and drained
1/4 cup chopped seeded jalapeno chilies or shishito peppers
1/4 cup chopped fresh cilantro
1 Tbsp brown sugar
1/2 tsp salt
 Mix watermelon, onion, beans, chilies, cilantro, brown sugar, and salt in a bowl.  Refrigerate covered for 1 hour to blend flavors.  Stir and serve as dip, condiment, or salad.

LEEK SALAD  Serves 4
Juice of 1 lemon
3 Tbsp extra virgin olive oil
Salt and pepper, to taste
3 leeks, white and light green parts only, sliced thinly crosswise
2 ripe tomatoes or cherry tomatoes
1 cucumber
1/2 cup chopped parsley or cilantro for garnish
 Whisk together lemon and oil with a healthy pinch of salt and several grindings of pepper.  Toss with leeks.  Core large tomatoes, cut them in half horizontally, and shake out their seeds, squeezing gently.  Chop.  Peel the cucumber, if necessary, cut in two lengthwise, and scoop out seeds with a spoon.  Slice thinly.  Combine all ingredients, and taste and adjust seasoning.  Garnish and serve.

Tantre Farm CSA Newsletter
WEEK #8
July 14-20, 2019

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.  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, since you signed up with a prorated share, you can find all past newsletters on our website under the NEWSLETTERS tab.

THIS WEEK’S SHARE

GREEN or YELLOW BEANS:  You will receive E-Z Pick (a round, tender, dark green, snap bean with good sweet flavor) or Rocdor (long, slender, yellow bean; meaty, firm texture and no watery taste).  
-How to use: raw in salads, steamed, sautéed, stir-fried, etc.
-How to store: refrigerate in plastic bag for up to 1 week.

GOLDEN BEETS AND GREENS: round, smooth, deep red roots with sweet flavor and medium-tall, red-veined green leaves.   See Week 6 newsletter for usage and storage tips.

CARROTS (Mokum):  a very sweet, slender, “pencil carrot” with edible green leaves.  Greens are delicious in soups and also salads.
-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:  Remove greens from roots and refrigerate dry and unwashed roots in plastic bag for up to 2 weeks; greens may last up to a week refrigerated in plastic bag.

CUCUMBERS: long, cylindrical, green-skinned fruit of the gourd family with mild, crisp flesh.
-How to use:  raw or pickled in salads or sandwiches, can also be julienned, sautéed, or baked.  
-How to store:  store them in a sealed plastic bag in refrigerator crisper drawer for up to a week; use up leftovers as soon as possible.

SAVOY CABBAGE:  loose, full head of crinkled leaves varying from dark to pale green; mellow-flavored cabbage considered to be superior for cooking.  Can be used the same as green cabbage.  See Week 7 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.

FRESH HERBS:  In general, store herbs upright with cut stems in 1 or 2 inches of water and refrigerate for up to 1 week or wrap in slightly dampened cloth or plastic bag and store in refrigerator.  
You may CHOOSE ONE bunch (NOT one bunch of each) from the following 4 options:

1. Dill: feathery green leaves that go well with fish, potatoes, beets, carrots, and yogurt sauces; considered a good luck symbol by early Romans.   The dill flower roughly resembles Queen Anne’s Lace, the flower of the dill plant is spiny, yellow and, like the leaves and seeds, edible; the flower has a slightly stronger taste than the needle-like leaves; good added to a soup, stew or the bottom of pickle jars; chop the flowers and add to dips and sauces.

2. Black-Stemmed Peppermint: superior fragrance and flavor; forest green leaves with deep purple veins and stems, purple flowers; leaves are good as a hot or iced tea, and adds a delicious flavor when minced and added to cooked peas, carrots, potatoes, salads, and fresh strawberries.

3. Curly Parsley: curly, dark green leaves, often used as a garnish, but can be used the same as flat-leaf parsley; high in vitamins A and C; especially good in omelets, scrambled eggs, mashed potatoes, soups, pasta and vegetable dishes.

4. Oregano: member of the mint family and is similar to marjoram, but not as sweet and more pungent flavor and aroma; good in soups and tomato-based dishes.

*Genovese Basil—ALL SHARES will receive basil this week, an herb with sweet, spicy, shiny, green leaves. We supply it with root attached, so it will last up to a week or 2 when stored in a jar, vase, or glass of water on your counter or table top. Do NOT refrigerate!  

KALE (Green Curly): well-ruffled, curly green leaves on green stems; this variety makes a good, roasted “kale chip”.   See Week 2 newsletter for usage and storage tips.

LETTUCE:  You will receive Green or Red Leaf lettuce and/or Romaine lettuce.   See Week 1 newsletter for usage and storage tips.

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

SUGAR SNAP PEAS: flat-round pod of edible-pod pea.  See Week 6 newsletter for usage and storage tips.

SUMMER SQUASH/ZUCCHINI:  You will receive some variety of Green or Yellow Zucchini (gourmet golden or green zucchini with uniform, cylindrical fruits) or Slick Pik Summer Squash (long, yellow straight neck with good flavor). See Week 7 newsletter for usage and storage tips.

ANNOUNCEMENTS

1. THANKS TO THOSE WHO CAME to the SUMMER WORK PARTY on July 14.  Thanks so much for joining us for delicious potluck food, berry picking, and good companionship at the Summer Work Party, while CSA Member and local musician, Gary Koppin, played guitar.  We clipped about 100 pounds garlic, stripped some dried herbs and put them in jars, and harvested about 60 pounds of green and yellow beans for the new local community market  that opened a few weeks ago in Chelsea called “Agricole Farm Stop” (www.agricolefarmstop.com).

2. EDIBLE & MEDICINAL PLANT WALK SERIES July 31 from 6-8 PM (Last Wednesday of every month May through October)
We are offering a monthly plant walk at Tantre Farm with the guidance of our local foraging expert, Rachel Mifsud. On these leisurely walks we will be looking for edible, medicinal, and otherwise useful plants and mushrooms. The cost is $15 for Tantre CSA members or $20 for nonmembers. Kids 12 and under FREE! You may bring cash, check or pre-register at https://squareup.com/store/willforageforfood

3. WANTED–TOMATO PICKERS:   Is there anyone interested in helping us pick tomatoes any weekday morning for the next few weeks.  We are a little short-handed, so please contact us!  

4. PICK UP TIMES & LOCATIONS REMINDER:
**If you need to switch to different pick up sites throughout the season that usually works for all but the “limited sites”, using the Membership Actions section on the registration page.  These sites have less space to drop share boxes at, so are considered “limited”. Please always email ahead to see if they are at capacity before making any switches on your own.
*Ann Arbor Farmers’ Market (Wed.)—7 A.M. to 12 P.M.
*MOVE Fitness & Wellness Studio (Wed)—8 A.M. to 12 P.M.
*Farm (Wed.)—10 A.M. to 7 P.M.
*Washtenaw Food Hub (Wed.)—6 P.M. to 8 P.M.
*Pure Pastures (Wed.) (limited site) —10 A.M. To 7 P.M.
*Farm (Fri.)—2 P.M. to 7 P.M.
*Community High School (Sat.) —7 A.M. to 12 P.M.
*Washtenaw Food Hub (Sat.)—9 A.M. to 12 P.M.
*Chelsea Farmers’ Market (Sat.)—8 A.M. to 12 P.M.
*Argus-Packard (Sat) (limited site)—10 A.M. to 6 P.M.

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

CARROT TOP SOUP (Local Flavors by Deborah Madison) Serves 4.
1 bunch (6 small to medium) carrots, the tops and roots
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.

SWEET GREEN BEAN, CARROT, AND WALNUT STIR-FRY
1 qt green beans, stems removed
2 carrots, sliced medium-thin
2 cups walnuts (halves or pieces – and feel free to substitute cashews or favorite nuts)
1 cup raisins (optional)
3 Tbsp cooking oil
2 Tbsp tamari
2 Tbsp maple syrup or barley malt or brown sugar etc.

Steam carrots 3 minutes, add beans and steam another 2-3 minutes, then place in pan (cast iron recommended) where oil is already hot.  Saute 3 minutes then make space in the center of the pan and add walnuts, then sweetener and tamari, then raisins if desired (it will already be fairly sweet).  If you wished to be slightly more meticulous, you could combine nuts, raisins, sweetener, and tamari in a separate bowl and mix well before adding to stir-fry.  Stir-fry another 3-5 minutes and enjoy!

Tantre Farm CSA Newsletter
WEEK #6
June 30-July 6, 2019

    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.  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, since you signed up with a prorated share, you can find all past newsletters on our website under the NEWSLETTERS tab.

THIS WEEK’S SHARE

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; store greens wrapped in damp cloth in plastic bag for up to 1 week.

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.

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.  See Week 4 newsletter for usage and storage tips.

CUCUMBERS: long, cylindrical, green-skinned fruit of the gourd family with mild, crisp flesh.
-How to use:  raw or pickled in salads or sandwiches, can also be julienned, sautéed, or baked.  
-How to store:  store them in a sealed plastic bag in refrigerator crisper drawer for up to a week; use up leftovers as soon as possible.

FRESH HERBS:  In general, store herbs upright with cut stems in 1 or 2 inches of water and refrigerate for up to 1 week or wrap in slightly dampened cloth or plastic bag and store in refrigerator.
 **At most locations you may CHOOSE ONE bunch (NOT one bunch of each) from the following 4 options.  Those with prepacked boxes at limited drop off sites will receive 1 bunch of any of the following herbs:

*Chamomile— These small, daisy-like flowers are best known for making a soothing, sleepy time tea; also the flowers make  a flavorful addition to salads and garnish.  The whole bundle can be used fresh or dried upside down, and then the flowers plucked and put into a jar for a restful, calming tea for the winter.

*Chives: mild, onion-flavored herb with long, slender, hollow leaves; often used as a garnish or chopped into any foods that call for onion; good in soups, egg dishes, and meat.

*Parsley:  dark green leaves with a strong parsley/celery flavor for use dried or fresh; high in vitamins A and C, and other minerals, such as iron; especially good in omelets, scrambled eggs, mashed potatoes, soups, pasta and vegetable dishes, as well as, sauces.

*French Sorrel: slightly tart, lemon-flavored green; excellent for salads, soups, and sauces; can be used in omelets, breads, or cooked as a side dish; leaves are shaped like spinach, but paler green in color.

KALE (Rainbow Lacinato Kale):  unique “purple dino” kale has deeply curled leaves in dusky-green with bright purple stems and veins.  See Week 2 newsletter for usage and storage tips.

LETTUCE:  You will receive Green or Red Leaf lettuce and/or Romaine lettuce.   See Week 2 newsletter for usage and storage tips.

SUGAR SNAP PEAS: flat-round pod of edible-pod pea; often lighter green than the shelling pea pod.
-How to use: add peas to soups, stews, sautes, or stir-fries; blanch or steam for 2-4 minutes only until color is bright green; snap or snow peas can be eaten raw in salads or cooked quickly as in stir-fries or deep fry in tempura batter.
-How to store: refrigerate in plastic bag for 4-5 days; if kept too long, their sweet flavor and crisp texture diminishes.  

RED SCALLIONS (Green Onions): young shoots of red onions with long green stalks and milder tasting than large bulb onions; full of great fiber and antioxidants, high in potassium.  See Week 1 newsletter for usage and storage tips.

STRAWBERRIES: This is for Wed. and Fri. members only since we ended up giving an extra quart of strawberries to Sat. members last week due to high volume harvested.   The strawberries are dwindling quickly, but still enough for small amounts of u-picking.  A Strawberry is a red, conical fruit with tiny white flowers; member of the rose family with excellent source of Vitamin C.  See Week 4 newsletter for usage and storage tips.

WHITE HAKUREI TURNIPS: white salad turnips with round, smooth roots that have a sweet, fruity flavor with a crisp, tender texture. See Week 1 newsletter for usage and storage tips.

ANNOUNCEMENTS

1. LAST WEEK FOR U-PICK STRAWBERRIES AT THE FARM:  If you’re still  interested in hunting for berries, you may come this week on Wed. or Fri. with no scheduling (10 AM- 7 PM) or schedule a time anytime on Thursday (great 4th of July activity!), Saturday afternoon, or Sunday morning. The time for processing might be over depending on what kind of a picker you are.  Definitely a few easy quarts to pick though.
** U-pick is $4/level qt or $28/flat.

2. ALREADY PICKED STRAWBERRIES:   This week we also have “already picked” ripe strawberries for $6/quart or $40/flat until we run out.  Please feel free to call or text ahead on Deb’s cell phone 734-385-6748 to see about availability.  These strawberries are ready to be processed!  If you don’t take them, they will go into the Tantre Farm freezers!!  

3. FAMILY FARM HIKE on July 5: Come join us for a guided monthly exploratory walk around Tantre Farm on Friday July 5 at 2:30 PM. We’ll use all our senses as we take an approx. 45 minute hike with CSA member, Alisse Portnoy, who teaches at the University of Michigan. She and her daughter, Jessica, are in their tenth year of once-a-week, long visits to the farm. They look forward to sharing some of its treasures and treasure spots with you. Meet at the picnic tables behind Main House at 2:30 PM. No RSVP necessary, but if you email that you plan to attend, then we know to wait for you.

4. SUMMER WORK PARTY/OPEN HOUSE Sunday, July 14 between 1-4 p.m.  This day often tends to be hot and sunny. However, we’ll have lots of water play for the kids and shade-related activities for the adults, such as cleaning garlic.  For those more adventurer-gardener types, we will be weeding the herb and flower garden and other patches in the fields, and maybe even some harvesting!  Members are encouraged to bring family and friends to Tantré Farm to see the farm decked out in its summer finery, for wagon ride farm tours, and for getting to know fellow community members.  This is a completely voluntary event, so you can also come just for the fun, such as listening to live music and enjoy the day. As usual a potluck is included, so please feel free to bring a snack or refreshment.    More details to come!

5. 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!

6. PICK UP TIMES & LOCATIONS REMINDER:
**If you need to switch to different pick up sites throughout the season that usually works for all but the “limited sites”, using the Membership Actions section on the registration page.  These sites have less space to drop share boxes at, so are considered “limited”. Please always email ahead to see if they are at capacity before making any switches on your own.
*Ann Arbor Farmers’ Market (Wed.)—7 A.M. to 12 P.M.
*MOVE Fitness & Wellness Studio (Wed)—8 A.M. to 12 P.M.
*Farm (Wed.)—10 A.M. to 7 P.M.
*Washtenaw Food Hub (Wed.)—6 P.M. to 8 P.M.
*Pure Pastures (Wed.) (limited site) —10 A.M. To 7 P.M.
*Farm (Fri.)—2 P.M. to 7 P.M.
*Community High School (Sat.) —7 A.M. to 12 P.M.
*Washtenaw Food Hub (Sat.)—9 A.M. to 12 P.M.
*Chelsea Farmers’ Market (Sat.)—8 A.M. to 12 P.M.
*Argus-Packard (Sat) (limited site)—10 A.M. to 6 P.M.

THE GREAT SHARING
by Deb and Richard

    As the sun goes down, the tree frogs chirp to each other from tree to tree.  Chirping trees around the orchard!  The fire flies blink bright, little spots of flashing light.  In the dim light the deer meander out of the woods, one by one. Some with their spotted fawns trailing behind, bounding from row to row of fresh strawberry leaves, tender pea vines, and crunchy sweet lettuce.  Others following others to tender morsels in other corners of the fields, ready to bolt at a moment’s notice.
    It is a wonder to share all the hard efforts of watering, weeding, and spreading compost to feed one another from this small pile of sand that we call our home.  So we plant extra: extra strawberries, extra peas, extra lettuce.  So that everyone can share–the deer, the rabbits, the flea beetles, the butterflies, the caterpillars, and even the tarnish beetles.  “From this our efforts we share and from those that would share we ask to share this earth, and in that sharing there is great joy!”  
    During this high summertime we wish all beings great and small their part in “the great sharing”.  From the bacteria reproducing in the rumen gut of the cows and deer to the turtles laying eggs in the sand.  From the bees feeding on sweet nectar to the beetles scavenging for decaying tidbits.  From the blood sucking female mosquitoes to the carnivorous dragonflies.  From the sky-bound hummingbirds to the earthbound toads.  From the worms and maggots to the fungi of the trees rooted deeply in the moist soil of the swamps and the hillsides.  It is through this interconnectedness and interdependence that we celebrate high summer with all plants, animals, fungi, and human beings.  As we grow, as we rise, as we fall, as we return back to the earth, we take our solace in realizing that as we share, we will be shared.

RECIPES

CUCUMBER, BEET, & SCALLION SALAD  (Serves 4 to 6.)
1 bunch beets, tops trimmed to 1-inch
1 to 2 cucumbers, peeled, halved, seeded, & sliced ¼-inch
1 tsp. kosher salt
1/2 cup light or regular sour cream
1/2 cup thinly sliced green onions
2 Tbs. red wine vinegar
1 Tbs. prepared white horseradish
1 Tbs. white sugar
1/4 tsp. salt and ¼ tsp. freshly ground pepper
    Preheat the oven to 400 degrees.  Wrap each beet in a sheet of foil.  Bake for 1 to 1 ½ hours, until the beets are easily pierced with a small knife. Unwrap.  Meanwhile, in a medium bowl, combine the cucumbers and 1-teaspoon kosher salt; cover with plastic wrap.  Set a plate on top, weight with a heavy can, and refrigerate for about 1 hour.  Rinse the cucumbers, drain, and put into a medium bowl.  When the beets are cool enough to handle, peel, quarter, and cut crosswise into ¼-inch slices.  Add to the cucumbers.  In a small bowl, combine the sour cream, scallions, vinegar, horseradish, sugar, ¼ teaspoon salt, and ¼ teaspoon pepper.  Add to the beet mixture and toss until mixed.  Spoon into a bowl and serve at room temperature or slightly chilled.

STRAWBERRY NAPA SALAD (from https://www.geniuskitchen.com/recipe/strawberry-napa-salad-303013)
1 head Napa cabbage
1 quart strawberries, coarsely diced
1/4 cup slivered almonds
3 tablespoons green onions, finely diced
1 cup mayonnaise
1/4 cup red wine vinegar
1/3 cup sugar
1/4 cup milk or coconut milk
    Cut Napa cabbage into bite-sized pieces and place into a large bowl.  Add onion, almonds, and strawberries.  Mix mayo, red wine vinegar, and sugar in a medium bowl.  Stir until sugar is dissolved.  Stir and add milk, a little at a time, until milk is incorporated.  Add dressing to the salad mixture and chill.

Tantre Farm CSA Newsletter
WEEK #4
June 16-22, 2019

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.  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, since you signed up with a prorated share, you can find all past newsletters on our website under the NEWSLETTERS tab.

THIS WEEK’S SHARE

ASPARAGUS:   green or purple spears; each contains vitamins A, B, and C, as well as iron.  See Week 1 newsletter for usage and storage tips.

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.

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

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.

FRESH HERBS:  In general, store herbs upright with cut stems in 1 or 2 inches of water and refrigerate for up to 1 week or wrap in slightly dampened cloth or plastic bag and store in refrigerator.  
**You may CHOOSE or RECEIVE ONE bunch (NOT one bunch of each) from the following 5 options:

*Chamomile— These small, daisy-like flowers are best known for making a soothing tea; also the flowers make a pretty garnish and a flavorful addition to salads.  The whole bundle can be used fresh or dried upside down for a week or two, and then the flowers plucked and put into a jar for a restful, calming, sleepy time tea for the winter.
*Lemon Balm: these fragrant lemon-minty leaves make a delicate herbal tea, served hot or cold; good addition to lettuce or fruit salads and ice cream; nicely paired with grilled fish or lamb and tossed with steamed vegetables; also aids in depression, tension, or nausea.
 *Oregano—This member of the mint family is similar to marjoram, but not as sweet and more pungent, spicy flavor and aroma; good in soups and tomato-based dishes.  
*Tarragon: its flavor is delicate and almost licorice or anise-like; an essential herb in French cuisine; exceptional in egg dishes, poached fish, chicken, mushrooms, salad dressings and with other vegetables.
*Thyme– tiny green leaves used in meat and vegetable dishes and most casseroles, soups, stews, and medicinal teas, which soothe sore throats.  Some of the thyme has gone to flower, so the leaves are small, but the flowers are dainty and delicious and can be chopped up along with the leaves.

KALE (Lacinato):  dark green, noncurled, blistered leaves, but heavily savoyed.  See Week 2 newsletter for usage and storage tips.

KOHLRABI: This will be for Friday/Saturday members only.  Kohlrabi are a delicious bulbous member of the cabbage family about the size of a golf ball to tennis ball size with greens attached; green skin and crisp, apple-white flesh tubers and leaves. 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 Week 3 newsletter for usage and storage tips.

LETTUCE:  All members will receive 2-3 heads of Green or Red Leaf lettuce.  See Week 2 newsletter for usage and storage tips.

RADISHES (Pink Beauty): This will be for Wed. members only, since not enough for Friday/Saturday members. (pink-colored root with mild, spicy flavor).  See Week 1 newsletter for usage and storage tips.

RED SCALLIONS: young shoots of red 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.
See Week 1 newsletter for usage and storage tips.

STRAWBERRIES: red, conical fruit with tiny white flowers.  This week each share will receive 1 quart of this member of the rose family.  
-How to use: excellent raw, juicing, jam, pie, sorbet, in desserts
-How to store:  Do not wash until you are ready to consume them. Place them on a paper towel in a tightly-covered container in the refrigerator for 2 to 3 days.  

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.  

WHITE HAKUREI TURNIPS and GREENS: All members will receive a bunch of white salad turnips with round, smooth roots that have a sweet, fruity flavor with a crisp, tender texture.  See Week 1 newsletter for usage and storage tips.

ANNOUNCEMENTS

1. 4th of July VACATIONS or OUT OF TOWN: Please let us know of changes in pick up days or locations this week and next week, especially with the 4th of July vacations coming up. 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 under the sign up link under Membership Actions on the registration page 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. FAMILY FARM HIKE on July 5: Come join us for a guided monthly exploratory walk around Tantre Farm on Friday July 5 at 2:30 PM. We’ll use all our senses as we take an approx. 45 minute hike with CSA member, Alisse Portnoy, who teaches at the University of Michigan. She and her daughter, Jessica, are in their tenth year of once-a-week, long visits to the farm. They look forward to sharing some of its treasures and treasure spots with you. Meet at the picnic tables behind Main House at 2:30 PM. No RSVP necessary, but if you email that you plan to attend, then we know to wait for you.

3. 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!

4. CSA COOKBOOKS: We will have a handy cookbook for sale at some of the distribution sites called “From Asparagus to Zucchini:  A Guide to Cooking Farm-Fresh Seasonal Produce”. This $16 book includes an easy-to-follow format with vegetables listed from A to Z. This a great resource for NEW CSA MEMBERS, and makes a great gift.  We will have a limited number of these cookbooks available, so if you are interested in purchasing these books, and they are no longer at your site, please let us know, so we can make another bulk order.  Some of our sites are tricky to leave cookbooks, since we will not be able to pick up your payments and leftover cookbooks each week, since it is just a drop off site.  Please contact Deb to arrange getting a cookbook at Pure Pastures, Argus, or MOVE, and we will try to work something out.

5. PLANT WALK SERIES June 26 from 6-8 PM (Last Wednesday of every month May through October)
We are offering a monthly plant walk at Tantre Farm with the guidance of our local foraging expert, Rachel Mifsud. On these leisurely walks we will be looking for edible, medicinal, and otherwise useful plants and mushrooms that are ready for harvest. The cost is $15 for Tantre CSA members or $20 for nonmembers. You may bring cash, check or pre-register at https://squareup.com/store/willforageforfood

6. PICK UP TIMES & LOCATIONS REMINDER:
**If you need to switch to different pick up sites throughout the season that usually works for all but the “limited sites”, using the Membership Actions section on the registration page.  These sites have less space to drop share boxes at, so are considered “limited”. Please always email ahead to see if they are at capacity before making any switches on your own.
*Ann Arbor Farmers’ Market (Wed.)—7 A.M. to 12 P.M.
*MOVE Fitness & Wellness Studio (Wed)—8 A.M. to 12 P.M.
*Farm (Wed.)—10 A.M. to 7 P.M.
*Washtenaw Food Hub (Wed.)—6 P.M. to 8 P.M.
*Pure Pastures (Wed.) (limited site) —10 A.M. To 7 P.M.
*Farm (Fri.)—2 P.M. to 7 P.M.
*Community High School (Sat.) —7 A.M. to 12 P.M.
*Washtenaw Food Hub (Sat.)—9 A.M. to 12 P.M.
*Chelsea Farmers’ Market (Sat.)—8 A.M. to 12 P.M.
*Argus-Packard (Sat) (limited site)—10 A.M. to 6 P.M.

RECIPES

GARLIC SCAPE-KALE PESTO  Makes about 1 1/2 cups of pesto
1 cup garlic scapes (about 8-9 scapes) cut into 1/4-inch slices
3-5 leaves kale
1/3 cup walnuts, pecans, or pine nuts (toasting these adds a nice twist)
3/4 cup olive oil
1/2 cup grated Parmesan cheese
1/2 tsp salt
Black pepper, to taste

Place scapes, kale, and nuts in the bowl of a food processor and grind until well combined and somewhat smooth but not purely pureed.  Slowly drizzle in oil and process until integrated but there is still some “chunkiness”. Transfer mix to a mixing bowl.  Add Parmesan, salt and pepper to taste.

NAPA CABBAGE SALAD (from www.allrecipes.com)  Serves 6
1 head Napa cabbage
1 bunch minced green onions
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.

FRESH STRAWBERRY DRESSING (from www.eatingwell.com)  
1 cup strawberries, rinsed, hulled and sliced
1 Tbsp balsamic vinegar
3/4 tsp freshly ground pepper
1/2 tsp sugar
1/4 tsp salt
2 Tbsp almond oil or canola oil

Place strawberries, vinegar, pepper, sugar and salt in a blender or food processor; process until pureed, stopping once or twice to scrape down the sides.  Add oil and process until smooth.

Tantre Farm CSA Newsletter
WEEK #2
June 2-8, 2019

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.

THIS WEEK’S SHARE

ARUGULA (Sylvetta): All members will receive this also known as “wild rocket” with more deeply lobed leaves and a more pungent flavor; an aromatic, 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:  All members will receive these 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.

BEETS (Red Ace):  Friday/Saturday members only will receive these large, round, smooth, deep red roots with sweet flavor.
-How to use:  roots good in soups, stews, roasted, boiled, steamed, excellent grated raw into salads or baked goods.
-How to store: store unwashed in plastic bags in hydrator drawer of refrigerator for up to 2 weeks.

BOK CHOY (Joi Choi): All members will receive this green written as bok choi, bak choy, a traditional stir-fry vegetable from China with a sweet and mild flavor; looks like white Swiss chard with the stems all attached at the bottom; 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.

DAIKON RADISH: Wednesday members only will receive K-N Bravo Radish (looks like an overgrown carrot with internal color  pale purple with purple streaks; roots average 8- to 9-inches by 2 1/2- to 3-inches with good, sweet, eating quality).
-How to use: excellent julienned or sliced and used in a salad or tossed with your favorite vinaigrette; good eaten fresh, cooked, or pickled
-How to store: not as hardy as you may think, so store wrapped in plastic to keep them crisp for up to 2 weeks in refrigerator.

FRESH HERBS:  In general, store herbs upright with cut stems in 1 or 2 inches of water and refrigerate for up to 1 week or wrap in slightly dampened cloth or plastic bag and store in refrigerator.  
**You may CHOOSE or RECEIVE ONE bunch (NOT one bunch of each) from the following 4 options:
*Chamomile— These small, daisy-like flowers are best known for making a soothing tea; also the flowers make a pretty garnish and a flavorful addition to salads.  The whole bundle can be used fresh or dried upside down for a week or two, and then the flowers plucked and put into a jar for a restful, calming, sleepy time tea for the winter. (See feature article!)
 *Chives—mild, onion-flavored herb with long, slender, hollow leaves; can be added to potato salad, baked potatoes, soups, salads, omelets, dips and spreads, pastas and sauces.; purple, onion-flavored blossoms add an attractive  garnish to soups or salads (stems attached to blossoms are often discarded due to toughness).
*Oregano—This member of the mint family is similar to marjoram, but not as sweet and more pungent, spicy flavor and aroma; good in soups and tomato-based dishes.  
*Thyme– tiny green leaves used in meat and vegetable dishes and most casseroles, soups, stews, and medicinal teas, which soothe sore throats.  

KALE (Red Russian): All members will receive these cooking greens with stems that are purple, and leaves are deep gray-green, purple-veined, flat, non-curled, and tooth-edged). Kale has a sweet, mild, cabbage flavor and are interchangeable with broccoli, mustard greens, and other hearty greens in recipes; high in vitamins A and C and has the highest protein content of all cultivated vegetables.
-How to use: for salads, soups, and light cooking.
-How to store: keep in plastic bag in refrigerator for up to 1 week.

LETTUCE:  All members will receive 2-3 heads of Green Leaf lettuce.
-How to use: raw in salads, sandwiches, or use in soups
-How to store:  refrigerate in plastic bag for 3-5 days.

POTATOES (Kerr’s Pink):  Wednesday members only will receive this very pale skin and cream flesh potato; mealy, cooked texture, so makes a good specialty/salad potato variety.
-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. 

RADISHES (Pink Beauty): Friday/Saturday members will receive this pink-colored root with mild, spicy flavor.
-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 A, B, C.
-How to store: refrigerate in plastic bag/damp towel for 1-2 weeks.

SCALLIONS (also called “Green Onions”): All members will receive 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):  All members 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: All members will receive 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 greens are edible!  
-How to use: roots and greens good in salads and soups; 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. 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.

2. PLANT WALK SERIES June 26 from 6-8 PM (Last Wednesday of every month May through October)
We are offering a monthly plant walk at Tantre Farm with the guidance of our local foraging expert, Rachel Mifsud. On these leisurely walks we will be looking for edible, medicinal, and otherwise useful plants and mushrooms that are ready for harvest. It’s a pretty slow pace, and we typically don’t travel more than about half a mile, but we rarely stick directly to the trails, so dress to be on uneven ground, dirt, grass, and maybe even get into the weeds and mud a bit. The walks can accommodate slower moving individuals and children (who like to learn about plants), as long as you can handle the terrain. We typically discuss around 12-15 plants. The primary focus will be foraging for food items; however, other wild goods such as medicines and hygiene products will also be discussed. The cost is $15 for Tantre CSA members or $20 for nonmembers. You may bring cash, check or pre-register at  https://squareup.com/store/willforageforfood.

3. PICK UP TIMES & LOCATIONS REMINDER:
**If you need to switch to different pick up sites throughout the season that usually works for all but the “limited sites”, using the Membership Actions section on the registration page.  These sites have less space to drop share boxes at, so are considered “limited”. Please always email ahead to see if they are at capacity before making any switches on your own.
*Ann Arbor Farmers’ Market (Wed.)—7 A.M. to 12 P.M.
*MOVE Fitness & Wellness Studio (Wed)—8 A.M. to 12 P.M.
*Farm (Wed.)—10 A.M. to 7 P.M.
*Washtenaw Food Hub (Wed.)—6 P.M. to 8 P.M.
*Pure Pastures (Wed.) (limited site) —10 A.M. To 7 P.M.
*Farm (Fri.)—2 P.M. to 7 P.M.
*Community High School (Sat.) —7 A.M. to 12 P.M.
*Washtenaw Food Hub (Sat.)—9 A.M. to 12 P.M.
*Chelsea Farmers’ Market (Sat.)—8 A.M. to 12 P.M.
*Argus-Packard (Sat) (limited site)—10 A.M. to 6 P.M.

INTRODUCING CHAMOMILE
Since Chamomile is an herb that many of you may not know much about, and we have a lot of it flowering this week, we would like to introduce you to each other.  If you have never tried fresh chamomile, this is your chance to enjoy its soothing, calming qualities.

Chamomile has long been one of the most popular herbal teas in Europe where it is sometimes served in hospitals to calm patients. Chamomile tea aids digestion, is calming, and sleep inducing. It relaxes nerves and reduces inflammation. The flavor is delicate, soothing, slightly sweet, and pleasantly bitter. The aroma is reminiscent of that of apples.

Chamomile can be dried in the shade in a warm, well-ventilated area on a nylon or stainless steel screen, in a shallow box, or loosely in a paper bag. (If you’re drying the herbs in a paper bag, punch many holes in the bag for ventilation.) Some have found that drying herbs in a paper bag in the backseat of their car to be very effective. You can also tie herbs in small bunches and string them up in the attic or warm room to dry. The flowers will dry in four to seven days. When leaves and flowers crumble between your fingers that is a good indication they are dry enough. If they bend and remain flexible they probably still contain moisture that needs to evaporate. Store in glass jars or labeled paper bag.

Before brewing the flowers into tea, crush them a bit – rubbing them between your fingers, using a mortar and pestle or chopping them with a knife. 1 tablespoon of flowers should be steeped no longer than three to five minutes to prevent the development of a bitter flavor.

Chamomile has many other uses as well. It is excellent in compresses and salves for treating skin inflammation, burns, eczema, psoriasis, insect bites, and external ulcers. It can be used as a gargle to soothe a sore throat, as a mouthwash to treat gingivitis, as a poultice to relive a toothache, and as an eyewash to treat conjunctivitis and sties. Chamomile can be used as a bath herb to relieve stress, nourish dry skin and calm cranky children.  Enjoy chamomile’s many qualities!

RECIPES

CHAMOMILE LEMONADE (from www.vegetariantimes.com)
If chamomile is not your cup of tea, this refreshing lemonade is a great new way to give the flower a try.
3/4 cup cane sugar
2 Tbsp grated lemon zest
5 Tbsp fresh or dried chamomile flowers, or 6 chamomile tea bags
3/4 cup lemon juice
Lemon slices, for garnish
         Combine sugar, lemon zest, and 2 cups water in saucepan.  Bring to a boil, stirring to dissolve sugar.  Remove from heat, and add chamomile flowers.  Cool.  Strain chamomile mixture into 2-quart pitcher; stir in lemon juice and 3 cups water.  Serve over ice with lemon slices, or store, covered, in refrigerator up to 5 days.

INDIAN STYLE TURNIPS OR RADISH (contributed by CSA member, Anu Whitelocke)
Serve as side dish or main meal for one person.
1 bunch turnips & greens and/or 1 bunch radishes & greens (chopped)
1 tsp turmeric
1/2 tsp mustard seeds
1-2 Tbsp oil
Chili powder, to taste
Salt, to taste
1 tsp coriander powder
2-3 garlic cloves, chopped
         In saute pan, heat oil on high heat.  Add turmeric, mustard seeds, chili powder, coriander powder, salt.  Stir over med-high heat for 2-3 min.  Add turnips (root) and coat well with oil/spice mixture.  Cook over med-high heat for a couple of minutes.  Add garlic scapes and greens.  Continue to cook on med-high heat for a couple of minutes.  Turn heat down to low and cover for 5 minutes.