Tantre Farm CSA Newsletter
WEEK #16
Sept. 9-15, 2018

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. 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.

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: an aromatic, bright green, salad green with a peppery mustard flavor; rich in iron and vitamins A and C. See Week 3 newsletter for usage and storage tips.

YELLOW BEANS (Isar): beautiful, yellow, fillet bean with excellent flavor. See Week 10 for usage and storage tips.

CARROTS: You will receive either Carakas (sweet, orange, wedge-shaped roots with broad shoulders like a baby Chantenay, so easily diced for canning or prepared foods) or Mokum (a very sweet, slender, “pencil carrot” with edible green leaves; greens are delicious in soups and also salads). See Week 10 newsletter for usage and storage tips.

SWEET CORN (Potawatomi): yellow kernels with excellent sweet flavor. * We don’t treat our corn with pesticides, so you may find some ear worms enjoying the corn too; just break off the damaged part and cook the rest of the ear. See Week 12 newsletter for usage and storage tips.

EGGPLANT: You will receive Nadia (slender, purplish-black, glossy-like, bell-shaped fruit), Rosa Biana (an Italian heirloom; round fruit streaked with white and violet), or Orient Express (dark purple Asian type with long, slender, glossy fruits, which are tender, delicately flavored, and quick cooking). See Week 13 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 5 options:
1. Italian Flat-leaf Parsley: flat, glossy, dark green leaves have a strong parsley/celery flavor for use dried or fresh; especially good in omelets, scrambled eggs, mashed potatoes, soups, pasta and vegetable dishes, as well as with fish, poultry, and pork.
2. Dill: feathery green leaves that go well with fish, potatoes, beets, carrots, and yogurt sauces; considered a good luck symbol by early Romans.
3.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.
4.Cilantro: the flat, delicate, lacy-edged leaves and stems of the coriander plant, which look a lot like flat-leaf parsley, but has a distinctive, almost citrus fragrance that lends itself to highly spiced foods, such as tacos, salsas, soups, stews, and salads.
5. Cinnamon Basil: small thin serrated green leaves with contrasting purple stems and purple-spiked flowers; savory element to raw dishes, soups, hot drinks, infused oils, and especially suited to fruit dishes; excellent informational link for cinnamon basil: http://flipsidehip.com/cinnamon-basil-a-must-have-medicinal-herb
*Genovese Basil—All shares will receive 1 basil stem 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: You will receive Rainbow Lacinato Kale (unique “purple dino” kale has deeply curled leaves in dusky-green with bright purple stems and veins) See Week 4 newsletter for usage and storage tips.

ONIONS (Cipolline): a traditional Italian onion known for its flat, oval shape and delicately mild, sweet flavor; ranges in size from 1-3 inches; used for pickling and to season a wide variety of dishes and especially good grilled on a skewer. See Week 10 for usage and storage tips.

HOT PEPPERS: You will receive Shishito (sweet, slender, slightly hot (1 in 10 are hot) Japanese chiles about 2- to 4-inches with squarish end; often used in stir-fried dishes, salads, or as a pickled condiment) or Jalapeño (small and conical pepper, ranging from green to red; a hot chile pepper used commonly in Mexican or southwestern cooking).
-How to use: Handle hot peppers with gloves, and cut on glass plate. Often roasted, chopped, and used to season corn bread and cheese dishes; good for stuffed appetizers, jams, salsa, and pickles. See newsletter recipes.
-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.

SWEET RED PEPPERS: You will receive Carmen (6 inch long, tapered fruit that ripens from green to a deep “carmine” red; sweet taste in salads and when roasted and fully red-ripe), Red Knight Bell (big, blocky, thick-walled, green-to-red pepper with sweet flesh), or Lipstick (sweet, cone or heart-shaped peppers with juicy, thick flesh; delicious in salads and salsas, but also great for roasting). See Week 14 for usage and storage tips.

POTATOES: You will receive 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!) and Mountain Rose (rosy-skinned inside and out, these versatile, all-purpose spuds are deliciously moist, but not waxy textured; extra nutritious, and high in antioxidants; excellent baked, mashed or fried). See Week 7 newsletter for usage and storage tips.

TOMATOES: You will receive Green Zebra (ripe as a green fruit with a yellow blush and darker green stripes; delicious, tangy salad tomato; beautiful sliced into wedges for salads) and Tiren (classic San Marzano shape developed in Italy; produces meaty fruit; great flavor for sauce). See Week 9 newsletter for usage and storage tips.

WATERMELON: You will receive Little Baby Flower (small, 2-4 lb. round fruit; bright green stripe pattern on shell and dark pink flesh that is sweet and crisp with a high sugar count) or Dark Belle (dark-green skin, bright-red flesh, oblong 5-7 lb. fruit with thin rind, and very sweet flavor). See Week 11 for usage and storage tips.

ANNOUNCEMENTS

1. ENDING SUMMER CSA DATES: The end is drawing near. This is just a reminder that our summer shares are ending in just a few weeks. That means Oct. 10 (Wed.), Oct. 12 (Fri.), and Oct. 13 (Sat.) are the last distribution days for our Summer Shares.

2. THANKS FOR COMING TO THE TOMATO PRESERVING WORKSHOP! During the workshop our enthusiastic participants managed to put up 66 quarts of canned tomatoes and 10 trays of dried Green Zebra and Roma tomatoes during our 3-hour workshop. This is an incredible amount of help from our community of CSA members for our winter preservation and our farm crew that we feed throughout the seasons! All went home with 1 jar of canned tomatoes. Thanks to Noelle Dronen, who facilitated the workshop and all the hardworking participants. Many went home with their own box of tomatoes to preserve as well. Happy canning!!

3. FALL WORK PARTY/END-OF SEASON POTLUCK will be Sunday, Sept. 23, between 1-4 P.M. Our end-of-season potluck will also be at this time, so please bring an hors d’oeuvre, snack, or refreshment to pass. Members are invited to bring family and friends to help harvest squash, pumpkins, and potatoes before the first frost. You may also come just to enjoy the farm and walk around to see the produce and the animals, listen to music, or just eat at the potluck anytime between 1 and 4 PM. All who come will be able to take something home with them, such as a pumpkin, a winter squash, and a flower bouquet.

4. “EXTENDED FALL CSA” SHARE REGISTRATION IS OPEN: This 3-week share runs from Oct. 14 through Nov. 3 for $110 celebrating all the bounty of the fall vegetables! The link for online registration is http://tantrefarm.csasignup.com. Please sign up by Saturday, Oct. 13, so you won’t miss any of those 3 weeks of produce. Please go to our website for more information. We are prorating these shares as well, so if you need to miss a week of the Extended Fall CSA, just send us an email, and we will register you for the weeks you will receive a share. Hope to share more of this abundant fall harvest with you throughout October! Tell your friends and family!! Due to outside exposure of potentially cold-damaging temperatures in October, we will not have Fall Shares at the Chelsea Farmers Market or at MOVE, since we have no way to protect these shares, so please find alternate pick up locations. All other sites are the same.

5. HARVEST KITCHEN PREPARED FOOD CSA: Also, be sure and check out Harvest Kitchen’s website at http://harvest-kitchen.com, if you’re interested in fresh, delicious, farm to table meals delivered right to your door or some other convenient location. Just check on the various meal plan options or gift cards.

6. U-PICK AVAILABLE: Please call ahead if you plan to pick on other days besides Farm Distribution Days (Wed. and Fri.), so we can make sure someone is around to help you.
–U-pick Fall Raspberries – 1 pint FREE if you can make it out to the farm and pick it. They are just starting to be plentiful. Extra $4/pint
–U-pick Tomatoes – many tomato varieties are ready for picking. Members–$0.50/lb. Nonmembers $0.75/lb.
–Already Picked Tomatoes – available for $0.75/lb. We will have half bushels at the farm, the Hub, and the market for $15.
–U-pick Flowers – You may pick 1 bouquet of 16 stems per household for “free” in the u-pick flower garden on the farm. Extra bouquets – $4.

7. PLEASE RETURN SHARE BOXES: As the season is winding down now would be a good time to see if you have any stacks of share boxes at home, so we can store them away for the winter and especially so that we can reuse them.

8. PLASTIC OR PAPER GROCERY BAGS NEEDED, if you would like to donate some to the farm or at markets. We are running low.

9. PICK UP TIMES & LOCATIONS REMINDER:
Ann Arbor Farmers’ Market (Wed.)–7 A.M. to 12 P.M.
MOVE Fitness & Wellness Studio (Wed)—8 AM to 12 PM
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) –9 AM to 7 PM
Farm (Fri.)–2 P.M. to 7 P.M.
Ann Arbor Farmers’ Market (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.
NEW! Argus-Packard (Sat.) (limited site)–10 A.M. To 12 P.M.

RECIPES

ROASTED RED PEPPER PASTA (from http://thepioneerwoman.com/cooking/2009/03/pasta-with-roasted-red-pepper-sauce-groan)

3 red Bell peppers or red Carmen peppers
2 tablespoons pine nuts (optional)
1/2 medium onion, finely diced
3 cloves garlic, minced
1/2 cup heavy cream
Flat leaf parsley, finely minced
Fresh Parmesan cheese, shaved or grated
1/2 to 1 pound pasta: orecchiette, penne, fusilli, etc.
Roast red peppers, then place in a Ziploc bag to allow to sweat. Peel the charred skins from the peppers, then removed seeds. Set aside. Lightly toast pine nuts in a skillet. Set aside. Puree peppers with pine nuts. Set aside. Cook pasta according to package directions. In a skillet or pot over medium heat, drizzle in olive oil. Add diced onions and garlic and cook until soft. Pour in pepper puree and stir together. Add plenty of salt. Pour in cream and stir to combine. Taste and add more salt, if necessary. Add cooked pasta, and then stir together. Place pasta into a bowl, top with chopped parsley and plenty of shaved Parmesan cheese.

ARUGULA, EGG, AND TOMATO SALAD
1 bunch arugula
4 tomatoes
2 hard-boiled eggs
1 onion, finely chopped
1 clove garlic, minced
2 Tbs. red wine vinegar
6 Tbs. olive oil
4 Tbs. chopped parsley
salt and pepper to taste
Wash and spin off excess moisture. Remove tough stems. Cut tomatoes into 1 in. cubes. Peel and quarter eggs. Combine all ingredients and mix. Sauté in olive oil for only 5 seconds and toss with pasta, if desired.

Tantre Farm CSA Newsletter
WEEK #14
Aug.26-31, 2018

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. 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.

In our newsletter, we try to give you an accurate listing of the produce in your box; however, since the newsletter is published before the harvest, we may sometimes substitute some vegetables for others. The information provided here is also published each week on our website. **Also, if you’re having trouble identifying any unfamiliar produce, please look for “Veggie ID” with additional information on our website under CSA INFO or under RECIPES.

THIS WEEK’S SHARE

ARUGULA or SPICY GREENS: You will receive either Arugula (known as “wild rocket” with more deeply lobed leaves and a more pungent flavor; an aromatic, bright salad green with a peppery mustard flavor) OR Spicy Greens (gourmet-quality greens for quick cooking; includes Kale, Tatsoi, Hon Tsai Tai, Green and Red Mustard). See Week 3 newsletter for usage and storage tips.

GREEN BEANS (Cosmos): fancy, dark green bean with superior eating quality. See Week 10 newsletter for usage and storage tips.

CARROTS (Carakas): sweet, orange, 4-4 1/2″ long, wedge-shaped roots with broad shoulders like a baby Chantenay, so easily diced for canning or prepared foods. See Week 10 newsletter for usage and storage tips.

SWEET CORN (Potawatomi): yellow kernels with excellent sweet flavor. *We don’t treat our corn with pesticides, so you may find some ear worms enjoying the corn too; just break off the damaged part and cook the rest of the ear. See Week 12 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:
1. French Sorrel: slightly tart, lemon-flavored green shaped like spinach; excellent for salads, soups, and sauces; can be used in omelets, breads, dressings, or cooked as a side dish.

2. Marjoram: a small and oval-shaped leaf, which is light green with a grayish tint; often added to fish sauces, salads and dressings, tomato-based sauces, grilled lamb and other meats; goes well with vegetables including cabbages, potatoes, eggplant, and beans. Traditionally, it was used in tea to cure headaches, head colds, calm nervous disorders, and to clear sinuses.

3. Italian Flat-leaf Parsley: flat, glossy, dark green leaves have a strong parsley/celery flavor for use dried or fresh; high in vitamins A and C; especially good in omelets, scrambled eggs, mashed potatoes, soups, pasta and vegetable dishes.

4. Sage–an herb from an evergreen shrub in the mint family with long, narrow, grayish-green leaves; a musky aroma and a warm and spicy taste; used in making sausages, stews, breads, pickles and teas.

5. Red Rubin Basil – dark purple, Italian large leaf type; slightly stronger flavor than sweet basil with hints of clove and ginger, more savory than sweet; excellent in vinaigrettes, as a garnish, or in salads, and also used as a purple pesto; best eaten raw as cooking changes its flavor and color. How to use: layer slices of ripe, heirloom tomatoes and fresh mozzarella with purple basil leaves and top with sea salt, black pepper, and a drizzle of olive oil. Make “Strawberry-Basil Mojitos” by muddling 1 cup of fresh strawberries, 1/2 cup of purple basil, 1/4 cup of fresh mint, and 8 limes (sliced), then add 1 cup of simple syrup and 2 cups of rum. Serve over ice and top off with club soda. Garnish with more basil.

*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 : You will receive Rainbow Lacinato Kale (unique “purple dino” kale has deeply curled leaves in dusky-green with bright purple stems and veins). See Week 4 newsletter for usage and storage tips.

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

ONIONS: You will receive Ailsa Craig Exhibition (a huge, sweet, mild, yellow-skinned, heirloom onion) or Red Long of Tropea (specialty variety of tall, elongated, red bulbs traditionally grown in Mediterranean Italy and France). See Week 10 for usage and storage tips.

CHILI PEPPERS (Shishito): sweet, mild, slender Japanese chiles about 2- to 4-inches with squarish end; often used in stir-fried dishes, salads, or as a pickled condiment.
-How to use: Often roasted, chopped, and used to season corn bread and cheese dishes; good for stuffed appetizers, jams, salsa, and pickles.
-How to store: For fresh peppers, store in refrigerator.

SWEET RED PEPPERS: You will receive Carmen (6 inch long, tapered fruit that ripens from green to a deep “carmine” red; sweet taste in salads and when roasted and fully red-ripe), Red Knight Bell (big, blocky, thick-walled, green-to-red pepper with sweet flesh), or Lipstick (sweet, cone or heart-shaped peppers with juicy, thick flesh; delicious in salads and salsas, but also great for roasting)
-How to use: eat raw for best nutrient retention; can be added to soups, stews, omelets, quiches, stir-fries, etc. Excellent roasted!!
-How to store: refrigerate in hydrator drawer for 1-2 weeks.

POTATOES (Mountain Rose): rosy-skinned inside and out, these versatile, all-purpose spuds are deliciously moist, but not waxy textured; extra nutritious, and high in antioxidants; excellent baked, mashed or fried. See Week 7 newsletter for usage and storage tips.

TOMATOES: You will receive a variety of tomatoes, which may include any of the following: Mountain Magic (bright red, round tomatoes with very sweet flavor; excellent in salads), Sun Gold Cherry (exceptionally sweet, bright tangerine-orange cherry tomato; less acidic than the red cherry tomato, so slightly less bland in flavor; popular as a garnish, in salads, or as a cooked side dish that can be sautéed with herbs), Clementine (tangerine-colored, oval-round fruits; appealing, sweet-tart flavor. Exceptional when halved and roasted!), Geronimo (newer variety but already one of the most widely used beefsteak varieties; fruits are very large, firm, nice red color and good taste), Tiren (classic San Marzano shape developed in Italy; produces meaty fruit; great flavor for sauce), Brandywine (large, heirloom, beefsteak tomato–often over 1 lb–with a deep pink skin and smooth red flesh; known as one of the best-tasting tomatoes). See Week 9 newsletter for usage and storage tips.

WATERMELON: You will receive Little Baby Flower (small, 2-4 lb. round fruit; bright green stripe pattern on shell and dark pink flesh that is sweet and crisp with a high sugar count) or Dark Belle (dark-green skin, bright-red flesh, oblong 5-7 lb. fruit with thin rind, and very sweet flavor). See Week 11 for usage and storage tips.

ANNOUNCEMENTS

1. VACATIONS or OUT OF TOWN: Please remember to contact us at least by Saturday or Sunday to make changes in pick up days or locations. With Labor Day weekend coming up, we hope you have made all your changes for this week and next week. If you have forgotten to let us know and you can’t find someone to pick up your share, please let us know if you want to cancel your share with a Vacation Hold or donate to a needy family.

2. TOMATO PRESERVING WORKSHOP on Sept. 9: This workshop is scheduled for Sunday, Sept. 9 from 1 to 4 PM. Former Tantre intern, Noelle Dronen, will teach mostly how to can tomatoes, but also some information will be on dehydrating and freezing them. There will be active participation and “take-home” samples for those attending. Plan on bringing a Quart Size Canning Jar. Please register with your Name, Phone Number, and E-mail Address in the body of the email to us. There will be a small $5 fee for materials. Bulk tomatoes will be available for you to buy. Lots of tomatoes are available to take home! This is a great time for canning, freezing, or dehydrating.

3. FALL WORK PARTY/END-OF SEASON POTLUCK will be Sunday, Sept. 23, between 1-4 P.M. Our end-of-season potluck will also be at this time, so please bring an hors d’oeuvre, snack, or refreshment to pass. Members are invited to bring family and friends to help harvest squash, pumpkins, and potatoes before the first frost. You may also come just to enjoy the farm and walk around to see the produce and the animals, listen to music, or just eat at the potluck anytime between 1 and 4 PM. All who come will be able to take something home with them, such as a pumpkin, a winter squash, and/or a flower bouquet.

4. U-PICK AVAILABLE: Please call ahead if you plan to pick on other days besides Farm Distribution Days (Wed. and Fri.), so we can make sure someone is around to help you.
–U-pick Tomatoes – many tomato varieties are ready for picking. Members–$0.50/lb. Nonmembers $0.75/lb.
–Already Picked Tomatoes – available for $0.75/lb. We will have half bushels at the farm, the Hub, and the market for $15.
–U-pick Flowers – You may pick 1 bouquet of 16 stems per household for “free” in the u-pick flower garden on the farm. Whenever possible if you can donate a few dollars that will help to pay for some seed and labor costs. Extra bouquets – $4.
5. PICK UP TIMES & LOCATIONS REMINDER:
Ann Arbor Farmers’ Market (Wed.)–7 A.M. to 12 P.M.
MOVE Fitness & Wellness Studio (Wed)—8 AM to 12 PM
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) –9 AM to 7 PM
Farm (Fri.)–2 P.M. to 7 P.M.
Ann Arbor Farmers’ Market (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.
NEW! Argus-Packard (Sat.) (limited site)–10 A.M. To 12 P.M.

REFLECTIONS ON THE FARM
by Deb and Richard

Groves of milkweed bend along the edges of the farm road with the weight of their pink fragrant blossoms attracting the monarch butterflies to lightly perch or flutter as they stick their long tongues into the flowers for a sugary delight; then to flutter skyward with their brilliant orange, kite-like wings on a summer’s breeze. What a gift to behold!

The last couple of months have been a bit dry on the farm, so that when the rain comes, it feels so luxurious and quenching down the dusty farm lanes and garden beds. The plants have been conserving moisture as best they can and finding what little there is by growing deeper and deeper into the earth. Looking over the carrot beds with their green, feather leaves, we can see as they draw moisture from below that the soil crust actually cracks around the base of each carrot stem to the crunchy, sweet red, orange, and purple roots. It is exciting to see how resilient garden vegetables can be in conserving when there is so very little. Perhaps we too can learn to appreciate simple, basic needs from these simple plants and also from the beautiful orange and black monarchs as they float in the breeze.

The corn field is also another resilient crop with the dry, crumbly dirt around each stalk. It almost looks like these green stems are growing in chocolate powder to bring forth the sweet, juicy kernels, which nourish our bodies and minds with very fine carbohydrates. The yellow kernels almost seem to be a solid materialization of the sunshine and heat of the night that comes from the full summer. The corn is always supporting such a wealth of interests of all creatures great and small. From the deer who come crashing through the stalks of corn to the raccoons that peel and gnaw on the cobs to the moths that fly through the night and lay their eggs in between the green shucks and the golden kernels only to finally awaken many weeks later as a fat moth again in the night perhaps to lay more eggs or to be caught in the needle-sharp fangs of the brown bats that inhabit many of the hollow places of the trees, barns, and sheds.

This is a time to find our place. To find our home. To know what our home is. For each of these elders in our community can teach us. There is no question. Perhaps we can learn from them.

RECIPES

SAUTÉED SHISHITO PEPPERS
Ingredients:
½ lb. shishito peppers
1 Tbsp. vegetable or sesame oil
sea salt or coarse salt to taste

Directions: In a large, wide frying pan or sauté pan, heat the oil over high heat for a minute or two. Add the peppers and sauté until the peppers begin to soften and cook around the edges (about 3 to 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.

Tantre Farm CSA Newsletter
WEEK #12
Aug.12-18, 2018

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. 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.

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): 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. See Week 1 newsletter for usage and storage tips.

GENOVESE BASIL: As usual 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!

GREEN or PUPRLE BEANS: You will receive Cosmos (fancy, dark green bean with superior eating quality) or Royal Burgundy (brilliant purple, smooth, round, meaty pods; add stunning color to salads when used raw; pods turn dark green when cooked; excellent fresh or frozen). See Week 10 newsletter for usage and storage tips.

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. 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. See Week 10 newsletter for usage and storage tips.

SWEET CORN (Potawatomi): yellow kernels with excellent sweet flavor. Corn is often referred to as maize and is an ancient staple food of the Americas; everything on the corn plant can be used: “husks” for Tamales, the “silk” for medicinal tea, the “kernels” for food, and the “stalks” for fodder; contains a significant amount of vitamin A, B-complex, phosphorous and potassium along with vegetable protein. * We don’t treat our corn with pesticides, so you may find some earworms enjoying the corn too; just break off the damaged part and cook the rest of the ear.
-How to use: ears of corn can be steamed in 1-2 inches of water for 6-10 minutes, or drop ears into boiling water (enough to cover) for 4-7 minutes; ears of corn can also be roasted unhusked in the oven or outside grill for about 20 minutes.
-How to store: refrigerate with husks on, and use as soon as possible to retain sweetness and flavor.

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

U-PICK FLOWERS (only available on the farm): Every summer we plant a variety of flowers for drying or fresh bouquets. We welcome you to the farm to pick your flowers on any day of the week, but please contact us if it will be on other days besides Wednesdays and Fridays, so we can make sure to be around to show you where to go. This week you can pick up to 16 stems. You may want to bring a vase/jar to keep your flowers fresh going home, but we will have donated yogurt containers to fill with water as well. Your bouquet is part of your share, although you may always feel free to make a donation to pay for seeds, if you like. Extra bouquets cost $4/bunch.

KALE (Green Curly): well-ruffled, curly green leaves on green stems; this variety makes a good, roasted “kale chip”. See Week 4 newsletter for usage and storage tips.

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 10 for usage and storage tips.

PARSLEY: You will choose either “Curly” or “Flat Leaf”, which can both be used interchangeably; 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. 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.

POTATOES (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. See Week 7 newsletter for usage and storage tips.

TOMATOES: You will receive a mixed quart of Mountain Magic (bright red, round tomatoes with very sweet flavor; excellent in salads), Sun Gold Cherry (exceptionally sweet, bright tangerine-orange cherry tomato; less acidic than the red cherry tomato, so slightly less bland in flavor; popular as a garnish, in salads, or as a cooked side dish that can be sautéed with herbs), and Clementine (tangerine-colored, oval-round fruits; appealing, sweet-tart flavor. Exceptional when halved and roasted!). You will also receive a slicing tomato, which may be Geronimo (newer variety but already one of the most widely used beefsteak varieties; fruits are very large, firm, nice red color and good taste), OR Brandywine (large, heirloom, beefsteak tomato–often over 1 lb–with a deep pink skin and smooth red flesh; known as one of the best-tasting tomatoes) OR Green Zebra (ripe as a green fruit with a yellow blush and darker green stripes; delicious, tangy salad tomato; beautiful sliced into wedges for salads). See Week 9 newsletter for usage and storage tips.

WATERMELON: You will receive Little Baby Flower (small, 2-4 lb. round fruit; bright green stripe pattern on shell and dark pink flesh that is sweet and crisp with a high sugar count), Sunshine (8-10 pound oval-rounded fruit; green-striped shell with bright yellow flesh, which is brittle, juicy, and very sweet), or Dark Bell (dark-green skin, bright-red flesh, oblong 5-7 lb. fruit with thin rind, and very sweet flavor). See Week 11 for usage and storage tips.

ZUCCHINI: You will receive some variety of Green or Yellow Zucchini (gourmet golden or green zucchini with uniform, cylindrical fruits and some with attractive white stripes). See Week 6 newsletter for usage and storage tips.

ANNOUNCEMENTS

1. 2nd ANNUAL AGRARIAN ADVENTURE FARM TOUR FUNDRAISER at Black Locust Gardens on Aug. 19 from 4-7 PM: Tantre Farm will be donating produce to this Agrarian Adventure (www.agrarianadventur.org) event. Get your tickets now for an evening of local flavors and hand crafted cocktails! Food and drink will be prepared by Jude Walser (Alley Bar), Chris Chiapelli(Black Pearl, Ross School of Business) and Chris Huey (Brecon Grille & Pub). Money raised will support educational programs that enrich K-12 student connections with food, community and health. Deb has been on the Agrarian Adventure (TAA) board for 8 years now working with schools and students through the Farmer in the Classroom program. Please come out and support this worthy cause and have fun at a beautiful farm. Hope to see you there!! Ticket purchases and donations with a sliding scale can be made at http://agrarianadventure.org.

2. STILL SPACES left for KID FARM DAY on Wed., Aug. 22, 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 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 on Kid Farm Day, let us know.

3. WEEDING VOLUNTEERS NEEDED: If you are interested in helping out, please contact us any day of the week or evening.

4. PICK UP TIMES & LOCATIONS REMINDER:
Ann Arbor Farmers’ Market (Wed.)–7 A.M. to 12 P.M.
MOVE Fitness & Wellness Studio (Wed)—8 AM to 12 PM
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) –9 AM to 7 PM
Farm (Fri.)–2 P.M. to 7 P.M.
Ann Arbor Farmers’ Market (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.
NEW! Argus-Packard (Sat) (limited site)–10 A.M. To 12 P.M.

CORN LOVERS OF ALL SIZES
We are sure you’ve been waiting impatiently as we have for our first bite of corn. This cold weather has kept this high summer crop slow growing, but it is finally ready. As we introduce you to your first ear of Tantre corn, we would be remiss if we forgot about our yearly introductions to two fellow corn lovers: the European corn borer (Ostrinia nubilalis) and the Corn Earworm (Heliothis zea), which you may have encountered already.
The European corn borer has been a resident of the U.S. since the early 1900s. The larvae are grayish-pink caterpillars with dark heads and spots on the top of each segment about 1 inch long. They chew on leaves and tassels of corn, but especially favor the tasty insides of stalks and ears. It is not partial to corn though, since it has been recorded on 200 different plants, including beans, celery, beets, and potatoes. Despite the fact that we hear much about the corn borer, the earworm is probably the worst pest of corn. It is said that American farmers grow two million acres of corn a year just to feed it. The color of the larvae varies from white to green and even red. They have four pairs of prolegs, are spined, and 1-1/2 inches long. These voracious eaters enter corn ears at the tip and work their way to the kernels.
If you are “lucky” enough to encounter one of these guests in your ear of corn this week, don’t throw the ear away, just break off the offensive part and cook the rest. We are “pleased” to introduce you to these smaller relatives who share your taste for corn.

RECIPES

GOLDEN ZUCCHINI & CORN SOUP (from Eatingwell.com)
1 tablespoon extra-virgin olive oil
1 medium shallot (or onion), chopped
2 medium zucchini, (about 1 pound), diced
3 teaspoons chopped fresh herbs (parsley), divided
2 cups chicken broth, or vegetable broth
1/4 teaspoon salt
1 cup fresh corn kernels
1 teaspoon lemon juice
1/4 cup crumbled feta cheese
Heat oil in a large saucepan over medium heat. Add shallot and cook, stirring, 1 minute. Add squash and 1 teaspoon herbs and cook, stirring occasionally, until the squash starts to soften, 3 to 5 minutes. Add broth and salt; bring to a boil. Reduce heat to a simmer and cook until the squash is soft and mostly translucent, about 5 minutes more. Transfer to a blender and puree until smooth. (Use caution when pureeing hot liquids.) Return the soup to the pan and stir in corn. Bring to a simmer over medium heat and cook, stirring occasionally, until the corn is tender, 3 to 5 minutes more. Remove from the heat; stir in lemon juice. Serve garnished with the remaining 2 teaspoons herbs and feta.

ITALIAN PARSLEY AND ARUGULA SALAD WITH MUSHROOMS
1 cup parsley leaves, loosely packed, washed,spun dry
1 cup arugula, loosely packed, washed, spun dry
3 firm white cultivated mushrooms, sliced thin
Dash salt
1 Tbsp extra-virgin olive oil
1/2 tsp fresh lemon juice
Freshly ground black pepper, to taste
1/4 cup thinly-sliced sweet onions, soaked in ice water 15 minutes, drained
Parmesan cheese, shaved in thin curls
In a large bowl toss the parsley, arugula and mushrooms with the salt. Add the oil and toss well. Add the lemon juice and toss well. Season to taste with the black pepper. Divide the salad among plates and add to each portion some of the onions and Parmesan curls.

GARLIC-BASIL CORN ON THE COB
Combine 2 tablespoons butter (softened), 1 tablespoon basil, and 1 garlic clove (minced) in a small bowl. Place 4 ears of corn into a large saucepan of boiling water; cook 4 minutes. Drain. Spoon 1 teaspoon butter mixture over each ear of corn. Delicious!!

Tantre Farm CSA Newsletter
WEEK #10
July 29-Aug.4, 2018

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. 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.

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

GREEN or PUPRLE BEANS: You will receive Cosmos (fancy, dark green bean with superior eating quality) or Royal Burgundy (brilliant purple, smooth, round, meaty pods; add stunning color to salads when used raw; pods turn dark green when cooked; excellent fresh or frozen).
-How to use: raw in salads, steamed, sautéed, stir-fried, etc.
-How to store: refrigerate in plastic bag for up to 1 week.

CARROTS (Mokum): 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. See Week 6 newsletter for usage and storage tips.

FRESH HERBS: We are letting our smaller patches of herbs recuperate for a week, so everyone will receive just basil this week.
*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: You will receive Green Curly (well-ruffled, curly green leaves on green stems; this variety makes a good, roasted “kale chip”) and Rainbow Lacinato Kale (unique “purple dino” kale has deeply curled leaves in dusky-green with bright purple stems and veins) See Week 4 newsletter for usage and storage tips.

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

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.
-How to use: great for salads, soups, sandwiches, slices, onion rings, and other dishes for flavor
-How to store: not for long storage; wrap in damp towel or plastic bag in fridge for 2-7 days.

POTATOES (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. See Week 7 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 6 newsletter for usage and storage tips.

CHERRY TOMATOES: You will receive a mixed quart of Sakura (bright-red, shiny, medium-large cherry tomato with real 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; popular as a garnish, in salads, or as a cooked side dish that can be sautéed with herbs), and Clementine (tangerine-colored, oval-round fruits; appealing, sweet-tart flavor. Exceptional when halved and roasted!).
-How to use: sauté, bake, broil, or grill; eat raw in salads or add to soups, stews, or sauces
-How to store: keep at room temperature for up to 1 week

ANNOUNCEMENTS

1. FAMILY FARM HIKE on Aug. 3: Come join us for a guided monthly exploratory walk around Tantre Farm on Friday, Aug. 3, at 4 PM. We’ll use all our senses as we take an approx. 45-60 minute hike with CSA member, Alisse Portnoy, who teaches at the University of Michigan. She and her daughter are in their ninth 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 pm.

2. KIDS’ COOKING CLASS on August 12 from 1 to 3 PM: We had so much fun in July with our first Kid Cooking Class that we are scheduling another one in August, so if you missed the first one perhaps you can make this one! Personal Chef Allison Anastasio Zeglis, from www.lastbitechef.com, will show you how to approach a CSA box, family style. Using a few classic techniques that can be adapted to a variety of vegetables, cook your way through a share box with your child. Get hands on experience as a dynamic duo tackling cooking projects and then enjoy eating them together at the end of the class. Please register with KID COOKING CLASS in the Subject Line and your NAME and your CHILD’S NAME, child’s AGE, PHONE, and EMAIL ADDRESS. Please bring $10/person or $30/family, but if financial difficulties, please let us know. More details coming!

3. KID FARM DAY will be on Wed., Aug. 22, 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 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, let us know..

4. RETURN YOUR SHARE BOXES WEEKLY: Please keep in mind that we reuse the CSA boxes every week, so it is helpful that everyone brings them back every week or empties them into bags or coolers every time you pick up. Thanks for helping us out!

5. WEEDING VOLUNTEERS NEEDED in the HERB GARDEN & FLOWER GARDEN: If you are interested in helping out, please contact us any day of the week or evenings until dark. Thanks so much to all those, who have helped out so far!

6. PICK UP TIMES & LOCATIONS REMINDER:
Ann Arbor Farmers’ Market (Wed.)–7 A.M. to 12 P.M.
MOVE Fitness & Wellness Studio (Wed)—8 AM to 12 PM
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) –9 AM to 7 PM
Farm (Fri.)–2 P.M. to 7 P.M.
Ann Arbor Farmers’ Market (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.
NEW! Argus-Packard (Sat) (limited site)–10 A.M. To 12 P.M.

RECIPES

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
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.

ROAST CHERRY TOMATO SPAGHETTI (from Organic Cookbook by Renee Elliott and Eric Treuille) Serves 4
1 lb cherry tomatoes (or 8 tomatoes cut into chunks)
1 garlic clove, crushed
1/4 tsp red pepper flakes
1/4 cup extra virgin olive oil
1 Tbsp balsamic vinegar
Salt and black pepper, to taste
1 lb spaghetti
1 handful fresh basil leaves, optional
Preheat the oven to 400 degrees. In a roasting pan, combine the cherry tomatoes, garlic, red pepper flakes, oil and vinegar. Sprinkle with salt and pepper. Toss well to coat. Roast until soft and wilted, about 20 minutes. Cook the pasta in large pot of boiling, salted water until firm to the bite. Drain well and return pasta to the warm pot with the roast tomato sauce and basil, if using. Toss well to coat. Serve hot on warmed plates.

BAKED CUCUMBERS IN BASIL CREAM (from Farmer John’s Cookbook) Serves 4-6
1 1/2 Tbsp red wine vinegar
1 tsp salt
1/4 tsp sugar
4-5 cucumbers, peeled, halved lengthwise, with 1-inch slices
2 Tbsp unsalted butter, melted
1 scallion or 1 medium onion, finely chopped
1 cup heavy cream
3 Tbsp chopped fresh basil leaves
Salt and freshly ground black pepper, to taste
Preheat the oven to 375 degrees. Mix the vinegar, salt, and sugar in bowl. Add the cucumber slices and toss to combine. Set aside to marinate for 30 minutes. Drain the cucumber slices in a colander, then pat them dry with a clean dish towel. Put cucumber slices in a shallow baking dish. Pour the melted butter over them and add the scallion; toss to combine. Bake the cucumbers, stirring occasionally, until tender, about 45 minutes. Meanwhile, heat the cream in a small pot until it comes to a light boil. Continue to cook the cream, stirring frequently, until it is reduced to 1/2 cup, about 20 minutes. Stir in the basil and turn off the heat; let mixture steep for 2 minutes. Pour the basil cream over the cooked cucumber slices. Season with salt and pepper to taste.

PURPLE BEAN AND TOMATO SALAD (from www.grouprecipes.com) Serves 1-2
6 oz green or purple beans, chopped into 1-inch pieces
3 Tbsp hummus
1 tsp lemon juice
1/4 tsp oregano
1 sprig parsley, minced
3 oz lettuce, shredded
1 plum tomato, halved lengthwise and sliced thinly
Fresh ground black pepper, to taste
Steam the bean pieces 4 minutes over boiling water. Set aside. In a small bowl, mix together hummus, lemon juice, oregano and parsley. Set aside. Place lettuce in a salad bowl. Top with tomato slices and warm, steamed beans. Season with pepper. Pour hummus mixture overtop of everything, toss lightly to coat. Serve immediately.

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!

FROSTY BASIL LEMONADE
3 cups water
1 1/2 lemons, peeled, halved, seeded
1/4 cup sugar or other sweetener
1/2 cup fresh basil leaves
1 cup ice cubes
Place all ingredients into blender in the order listed and secure lid. Blend for 1 minute or until desired consistency is reached.

Tantre Farm CSA Newsletter
WEEK #8
July 15-21, 2018

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. 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.

In our newsletter, we try to give you an accurate listing of the produce in your box; however, since the newsletter is published before the harvest, we may sometimes substitute some vegetables for others. The information provided here is also published each week on our website. **Also, if you’re having trouble identifying any unfamiliar produce, please look for “Veggie ID” with additional information on our website under CSA INFO or under RECIPES.

THIS WEEK’S SHARE

ARUGULA or LACINATO KALE: Wed. CSA members will receive Arugula (also known as “wild rocket”; an aromatic, bright salad green with more deeply lobed leaves and a peppery mustard flavor) and Fri/Sat CSA members will receive dark green, noncurled, blistered leaves, but heavily savoyed). See Week 1 newsletter for usage and storage tips.

GENOVESE BASIL: Everyone will receive Basil this week, an herb with sweet, spicy, shiny, green leaves; traditionally used in pesto; we supply it with root attached, so it will last longer when stored in a jar, vase, or glass of water on your counter or table top. Remember this is the best time to make Pesto, dry it, or freeze it.

RED ACE 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.

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. See Week 6 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.

GARLIC: a bulb of several papery white cloves; believed to help in fighting infections, cancer prevention, bolstering the immune system, etc. See Week 5 newsletter for usage and storage tips.

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

KALE (Green Curly): well-ruffled, curly green leaves on green stems; this variety makes a good, roasted “kale chip”. See Week 4 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. See Week 6 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.

GREEN ONIONS (also called “Scallions”): young shoots of yellow bulb onions with long green stalks and milder taste than bulb onions See Week 1 newsletter for usage and storage tips.

NEW POTATOES (Red Norland): smooth, red skin and white flesh; great baked, boiled, or roasted. **These potatoes have not been cured, so will not last as long as “cured” potatoes, which should not be refrigerated, since low temperatures convert starch to sugars and may turn dark if cooked. See Week 7 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 6 newsletter for usage and storage tips.

SWISS CHARD or CABBAGE: Wed. CSA members will receive Swiss Chard (closerelative of garden beets; multi-colored, large veined, semi-crinkly, dark green leaves; mild flavor. See Week 7 newsletter) or Cabbage (a sweet green cabbage; considered a beneficial digestive aid and intestinal cleanser. See Week 7 newsletter for usage and storage tips.).

ANNOUNCEMENTS

1. THANKS TO THOSE WHO CAME to the SUMMER WORK PARTY on July 15. Thanks so much for joining us for delicious potluck food, berry picking, and good companionship at the Summer Work Party, while Bethanni’s flute and trombone music floated through the air. We clipped about 20 crates of garlic, stripped some dried herbs and put them in jars, and picked up summer apples to feed to some very hungry pigs!

2. STILL ROOM IN KIDS’ COOKING CLASS on JULY 22 from 1 to 3 PM: PLAY with your FOOD! Leave behind the summer bustle to celebrate summer produce with your child. Personal Chef Allison Anastasio Zeglis, from www.lastbitechef.com, will show you how to approach a CSA box, family style. Using a few classic techniques that can be adapted to a variety of vegetables, cook your way through a share box with your child. Get hands on experience as a dynamic duo tackling cooking projects and then enjoy eating them together at the end of the class. Please register with your NAME and your child’s NAME, child’s AGE, PHONE, and EMAIL ADDRESS. Please bring $10/person, but if financial difficulties, please let us know. More details coming!

3. FAMILY FARM HIKE on Aug. 3: Come join us for a guided monthly exploratory walk around Tantre Farm on Friday, Aug. 3, at 4 PM. We’ll use all our senses as we take an approx. 45-60 minute hike with CSA member, Alisse Portnoy, who teaches at the University of Michigan. She and her daughter are in their ninth 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 pm.

4. WEEDING VOLUNTEERS NEEDED, especially in the HERB GARDEN & FLOWER GARDEN: If you are interested in helping out, please contact us any day of the week or evenings until dark. Thanks so much to all those, who have helped out so far!

5. HARVEST KITCHEN ENTREES FOR SALE and PREPARED FOOD CSA COMING SOON: Harvest Kitchen, now under the direction of 2 times James Beard nominee chef Magdiale Wolmark, is Richard and Deb’s latest business project. Harvest Kitchen and Tantre Farm work in close collaboration to showcase seasonal produce from the farm on Harvest Kitchen menus and will be our new Prepared Food CSA opportunity within the next couple of weeks. In preparation for our new CSA launch, Harvest Kitchen will begin to offer sample products from their locally sourced and deliciously prepared subscription meal plans from 6 to 8 PM on Wednesday evenings at the Washtenaw Food Hub (4175 Whitmore Lake Rd.). Look for seasonal salads made with Tantre produce and chef driven prepared meals featuring pasture raised meats, and take home a taste of Tantre summer that you didn’t have to cook! They also are at the Saturday Ann Arbor Farmers Market every week, so check out what they have for sale.

6. PICK UP TIMES & LOCATIONS REMINDER:
-Ann Arbor Farmers’ Market (Wed.)–7 A.M. to 12 P.M.
-MOVE Fitness & Wellness Studio (Wed)—8 AM to 12 PM
-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) –9 AM to 7 PM
-Farm (Fri.)–2 P.M. to 7 P.M.
-Ann Arbor Farmers’ Market (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.
-NEW! Argus-Packard (Sat) (limited site)–10 A.M. To 12 P.M.

INTRODUCING RICHARD, DEB, AND ARIANA….
Some of our articles may feature some of the regular workers on Tantré Farm throughout the coming weeks. Here are the owners of the farm, Richard Andres & Deb Lentz, and their daughter, Ariana.

Richard and Deb both grew up with a connection to farming and growing food. Richard grew up in Plymouth & Canton, Michigan. He had an early interest in farming, since he worked as a teenager picking corn for a local farmer. Then he started raising and selling strawberries, corn, and muskmelons on his parents’ property. He also worked at his friend’s farm, Garden Works, for a few years. Following that, he tended traditional, Asian-raised gardens at the Ann Arbor and Toronto Zen Buddhist Temples for a number of years. Finally, he bought Tantré Farm in 1993, and proceeded to make it certified organic. After that he began growing organic potatoes, winter squash, and garlic for wholesale orders, besides continuing full-time work as a timber-frame carpenter.

Deb grew up on a 160-acre beef farm in Lake City, Minnesota. She graduated from the College of St. Benedict in St. Joseph, Minnesota with an Elementary Education degree. She taught fourth through sixth grades in Central Minnesota and worked as a counselor at a Summer German Camp for the next 10 years. Then she met Richard in 1994, which led to their marriage in July of 1997. After that she taught first and third grade for several years in Napoleon, Michigan, until their daughter, Ariana, was born in 2001.

Richard is working as a full-time farmer now, and continues using his carpentry skills through the many maintenance and building projects of the farm. Now Deb publishes the newsletter and coordinates the communication and bookkeeping of the CSA. She also continues to enjoy teaching to groups who come to the farm for field trips, as well as, in area schools through Farm-to-School programs. Ariana is starting her junior year in high school in a few months, working on the farm for the summer, and you may see her at the Chelsea Farmers Market on Saturday mornings.

Both Richard and Deb enjoy the sense of community that running Tantré Farm creates for themselves and their daughter, as well as the many young interns/farmers who live and work on the farm, which provides the opportunity to serve the local community fresh, organic food.

RECIPES

SWISS CHARD RISOTTO (from Capay Organic Farm CSA “Farm Fresh To You” website) Serves 6
5 cups veggie or organic chicken broth
2 Tbsp olive oil
1 medium onion, chopped
1 1/2 cups arborio rice or white rice
4 cups (packed) coarsely chopped Swiss chard leaves (about 1 bunch)
1/2 cup dry white wine
1/2 cup freshly grated Parmesan cheese
Additional grated Parmesan cheese
Bring broth to simmer in medium saucepan. Cover and keep warm. Heat oil in heavy large Dutch oven over medium heat. Add onion and saute until translucent, about 5 minutes. Add rice and chard and stir until chard begins to wilt, about 3 minutes. Add wine and simmer until absorbed, stirring occasionally, about 2 minutes. Add 4 1/2 cups hot broth. Simmer until rice is just tender and risotto is creamy, stirring frequently and adding remaining 1/2 cup broth by 1/4 cupfuls if mixture is dry, about 20 minutes. Mix in 1/2 cup Parmesan cheese; season to taste with salt and pepper. Transfer risotto to medium bowl. Serve, passing additional Parmesan separately.

PESTO SAUCE (for about 6 servings of pasta)
3 cups (packed) fresh basil leaves
3/4 cup (packed) freshly chopped parsley leaves
2-4 cloves garlic (depends on your taste preference)
1/2 cup pine nuts or walnuts
1/2 cup olive oil
3/4 cup grated Parmesan cheese
Place all ingredients in the blender or food processor, except the cheese, which is added after the first ingredients are pasty; and then blended again briefly. Serve this on hot pasta, boiled potatoes, green beans, sliced tomatoes, corn-on-the-cob, steak, fish, or mix with yogurt as a dipping sauce.

ZUCCHINI CUCUMBER SOUP (from Gourmet, August 2006)
1 lb zucchini or summer squash variety, chopped
3/4 lb cucumber (about 2 cups) or scoop seeds out
1/3 cup chopped green onion or sweet onion
1/4 cup white wine vinegar
1/4 cup water
1 tsp chopped fresh hot green chile
1 1/8 tsp salt
1 tsp ground coriander
1/2 cup creme fraiche (4 oz) or plain yogurt
Garnish with fresh basil, dill, or parsley, chopped
Puree zucchini, cucumber, onion, vinegar, water, chile, 1 teaspoon salt and 1/2 teaspoon coriander in a blender until very smooth. Whisk remaining 1/8 teaspoon salt and 1/2 teaspoon coriander into creme fraiche or yogurt. Serve topped with dollops of creme fraiche or yogurt and basil or parsley.

BREAD AND BUTTER PICKLES (from Mad Mares Cookbook) ••We have tons of cucumbers right now, so it may be time for pickles!!
2 qts medium cucumbers (about 3 lb)
4 small onions
1 green pepper
2 1/2 cups vinegar
2 1/2 cups sugar
1 1/2 tsp celery seed
1 1/2 Tbsp mustard seed
2 Tbsp salt
1 1/2 tsp turmeric
Slice cucumbers, onions, and pepper. Heat vinegar, sugar, and spices except turmeric. Add vegetables to cooking solution. Don’t allow to boil. Add turmeric and stir. Stuff into jars. Keeps in fridge for 2 weeks.