Tantre Farm CSA Newsletter
WEEK #11
Aug. 6-12, 2017

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.

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.

THIS WEEK’S SHARE

BLACKBERRIES: plump, purplish-black fruits that grow on brambles–ours is a thornless variety; largest of all berries, the blackberries are tiny fruits clustered together around a core, which are juicy and have a sweet-sour flavor. Freeze by tossing them in a ziplock bag for smoothies, jams, pies, or sauces during the winter. See Week 9 newsletter for usage and storage tips.

SWEET CORN (Vision): exceptionally tender, super sweet, yellow ears; great for fresh eating and freezing; 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. Lots of cucumbers this week, so see “Recipes”. 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, and bolstering the immune system. See Week 5 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 6 options:
1. Anise Hyssop: catnip-like, soft, sweet, anise-scented leaves are used as a seasoning, as a delicious licorice-flavored tea, and in potpourri; the purple flower spike is favored by bees, who make a light fragrant honey from the nectar; it was used medicinally by Native Americans for coughs, fevers, wounds, and diarrhea.
2. Marjoram: a small and oval-shaped leaf, which is light green with a grayish tint. When fresh it is spicy, bitter, and slightly pungent with camphor-like notes, so 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. It is usually added at the end of cooking to retain its delicate flavor or as a garnish. 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, and other minerals, such as iron; especially good in omelets, scrambled eggs, mashed potatoes, soups, pasta and vegetable dishes, as well as, sauces to go with meat 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. The flowers are edible and make nice garnishes and can be infused into a delicious vinaigrette!
5. Lemon Balm– these fragrant lemon-minty leaves make a delicate herbal tea, served hot or cold, and helps with depression, tension, or nausea; good addition to lettuce/fruit salads and ice cream; pairs well with fish, lamb, & tossed with steamed vegetables.
6. Winter Savory: is a semi-evergreen, perennial herb; its strong spicy flavor goes well with beans and meat; medicinally it has antiseptic, aromatic, carminative, and digestive benefits, as well as relieves bee stings; fresh savory has a strong spicy-peppery flavor and resinous odor similar to fresh thyme; prior to widespread European use of long pepper and black pepper, savory filled a similar role in European cuisine.

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

SWEET ONIONS (Walla Walla): sweet, mild, juicy, yellow-skinned; nice as a “green top” onion; not for storage
-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.

PEACHES or PEARS: Since there are not enough specific varieties of fruit for the whole week, Wednesday CSA members will receive Red Haven Peaches (an early, rosy-orange skinned peach with firm, creamy yellow flesh; some peaches may be a little firm, but will continue to ripen after they are picked. See Week 10 newsletter for usage and storage tips.) and Friday/Saturday CSA members will receive Red Clapp’s Pears (one of the first fresh-eating pears on the market; very red fruit; medium to large size, sweet, fine-grained with very white flesh and excellent flavor similar to a Bartlett, but more firm; ripening can occur either at room temperature or in the refrigerator).

POTATOES: You will receive Yukon Gold (yellowish brown skin with yellow dry flesh and pink eyes; long storage and good tasting. See Week 10 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 Yellow Crookneck (long, curved neck with a sometimes bumpy, yellow skin; buttery flavor and firm texture). See Week 5 newsletter for usage and storage tips.

CHERRY TOMATOES: You will receive some of the following kinds of cherry tomatoes depending on your distribution site options: Sakura (bright-red, shiny, medium-large cherry tomato with real sweet tomato flavor and firmness without being hard) or 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), 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 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 Bell (dark-green skin, bright-red flesh, oblong 5-7 lb. fruit with thin rind, and very sweet flavor). See Week 10 newsletter for usage and storage tips.

ANNOUNCEMENTS

1. ALINA’s COOKING CLASS on Thurs. Aug. 24 from 6 to 8:30 PM: We are offering another cooking class with CSA members, Alina and Michael Makin, at the end of August to show other ways to use up produce from your share box and make a healthy and tasty meal to share. More details to come. Please register by email with your NAME, EMAIL ADDRESS, and PHONE NUMBER. $5 fee for materials and other ingredients.

2. KID FARM DAY will be on Wed., Aug. 23, 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. We may provide t-shirts, so are asking for a small fee of around $10/child, but will finalize this as the date gets closer. Please register by e-mail to info@tantrefarm.com with names and ages of children, name of adult attending, phone number, and e-mail address. Anyone interested in helping out, please contact Deb.

3. 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.
-Blackberries–$4/pint for members and $5/pint nonmembers.

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.) –9 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.

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

TABBOULI (The World in Your Kitchen)
1/2 c. bulgur
a few lettuce leaves
4 Tbs. chopped fresh parsley, divided
2 Tbs. chopped fresh mint
1 onion, finely sliced
4 tomatoes, chopped
1 cucumber, chopped
4 Tbs. lemon juice
4 Tbs. olive oil
salt & pepper to taste

Soak bulgur 20-30 minutes in cold water to cover. Drain well. Line a salad bowl with lettuce leaves and spoon in bulgur. Mix in 3 tablespoons of the parsley, mint, onion, and tomatoes. Whisk lemon juice with olive oil, salt and pepper; toss with salad. Sprinkle remaining tablespoon of parsley on top. Serves 4-6.

GOLDEN SUMMER SQUASH & CORN SOUP (from Eatingwell.com)
1 tablespoon extra-virgin olive oil
1 medium shallot (or onion), chopped
2 medium summer squash, (about 1 pound), diced
3 teaspoons chopped fresh herbs, 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.

Tantre Farm CSA Newsletter
WEEK #9
July 23-29, 2017

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.

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.

THIS WEEK’S SHARE

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

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.

BLACKBERRIES: It turns out the blackberries are really producing right now, so CSA members will receive a pint of Blackberries (plump, purplish-black fruits that grow on brambles–ours is a thornless variety; largest of all berries, the blackberries are tiny fruits clustered together around a core, which are juicy and have a sweet-sour flavor.
-How to use: can be eaten raw, cooked or converted into juice, and popular for salads, yoghurt, juices, sauces and stuffing cakes and cookies.
-How to store: store in the refrigerator for a few days.

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.

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

CUCUMBERS: long, cylindrical, green-skinned fruit of the gourd family with mild, crisp flesh. Lots of cucumbers this week, so see “Recipes”. See Week 6 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, etc. See Week 5 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 4 options:

1. Bronze-leaf Fennel – anise-flavored, feathered foliage; can be used for garnish or for salads, soups, and egg dishes; rich in vitamin A and contains calcium, phosphorous, and potassium.

2. Rosemary: pine needle-like leaves used with potatoes, bread dough, risottos, mixed vegetables, and meat dishes, especially lamb, as well as in sweet dishes such as lemonade, creams, custards, and syrups; 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; cosmetically is used as a blood stimulant in a bath; also known for its antioxidant and antiseptic properties.

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

4. Common Thyme: tiny green leaves used in meat and vegetable dishes and most casseroles, soups, stews, and medicinal teas, which soothe sore throats.

**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. **You may all receive Basil fairly consistently from now until the first frost in September or October, so plan on freezing, drying, or making pesto, so that you will enjoy its summer aroma all winter long. If you don’t think you can use it every week, then just don’t take it. There are about 150 different species of aromatic annual and perennial basils.

KALE: You will receive 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.

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

SWEET ONIONS (Mars Red): purple-red skinned onion with sweet flavor.
-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.

NEW POTATOES (Red Norland): smooth, red skin and white flesh; great baked, boiled, or roasted. 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 Yellow Crookneck (long, curved neck with a sometimes bumpy, yellow skin; buttery flavor and firm texture). See Week 5 newsletter for usage and storage tips.

CHERRY TOMATOES: You may choose one pint of one of the following kinds of cherry tomatoes or one mixed pint of both kinds: Sakura (bright-red, shiny, medium-large cherry tomato with real sweet tomato flavor and firmness without being hard) or 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).
-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. KID FARM HIKE on Aug. 4 at 3 PM: Come join us for a guided monthly exploratory walk around Tantre Farm on Friday, the 4th. Each month various community members will share their expertise in a guided tour. We’ll use all our senses as we take an approx. 45-60 minute hike around the farm for kids and adults. We will meet at 3 PM behind the Main House at the picnic tables.

2. 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.
-Raspberries— $4/pint for members and $5/pint nonmembers.
-Blackberries–$4/pint for members and $5/pint nonmembers.

3. WEEDING VOLUNTEERS NEEDED in the HERB GARDEN & KID 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!

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.) –9 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.

RECIPES

TABBOULI (The World in Your Kitchen) Serves 4-6.
1/2 c. bulgur
a few lettuce leaves
4 Tbs. chopped fresh parsley, divided
2 Tbs. chopped fresh mint
1 onion, finely sliced
4 tomatoes, chopped
1 cucumber, chopped
4 Tbs. lemon juice
4 Tbs. olive oil
salt & pepper to taste

Soak bulgur 20-30 minutes in cold water to cover. Drain well. Line a salad bowl with lettuce leaves and spoon in bulgur. Mix in 3 tablespoons of the parsley, mint, onion, and tomatoes. Whisk lemon juice with olive oil, salt and pepper; toss with salad. Sprinkle remaining tablespoon of parsley on top.

CHILLED SUN GOLD SOUP (Local Flavors: Cooking and Eating From America’s Farmers’ Markets by Deborah Madison)
1 pint Sun Gold tomatoes
2-4 shallots (or leeks or onions), finely diced
sea salt and freshly ground pepper
1-1/2 Tbs. Chardonnay vinegar or Balsamic vinegar or red wine
1 tsp. finely diced and seeded Serrano chile, (opt.)
1 Tbs. extra virgin olive oil
1 firm avocado, finely diced
1 Tbs. chopped basil

Pluck the stems off the tomatoes and rinse them. Add them to a heavy saucepan with a tight-fitting lid with half the shallots, 1/4 tsp. salt, and 1 cup water. Cook over medium-high heat. Soon you’ll hear the tomatoes popping. Take a peek after a few minutes to make sure there’s sufficient moisture in the pan–you don’t want the tomatoes to scorch. If the skins are slow to pop, add a few tablespoons water. Once they release their juices, lower the heat and cook, covered for 25 minutes. Run the tomatoes through a food mill. You’ll have about 1 cup. Chill well, then taste for salt. Just before serving, combine the remaining shallots in a bowl with the vinegar, chile (if using), oil, avocado, and herbs. Season with a pinch or two of salt and some pepper. Serves 3 as an appetizer.

VEGETABLE TEMPURA
For 6 meal or 10 appetizer servings, prepare about 60 pieces of vegetable pieces (onion rings, whole green beans, carrots, zucchini, summer squash, beets, broccoli florets, beets, mushrooms, etc.)
Tempura Batter
2 ½ cups sifted flour
3 egg yolks
2 cups cold water
Dash or salt
Oil for frying

Beat the egg yolks with the water and salt. When the mixture is smooth, sift in the pre-sifted flour gradually, stirring as you go. Stir only until the batter is combined. Heat oil in a deep, wide pan. The oil should be at least 325 degrees and not more than 350 degrees. Dip the veggies into the batter and carefully drop them into the oil. Fry until brown and puffy and risen to the surface. Drain on paper towels and either serve immediately, or keep warm in a 300 degree oven on a tray in a single layer.

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 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 cilantro, 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 cilantro or parsley.

Tantre Farm CSA Newsletter
WEEK #7
July 9-15, 2017

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.

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.

THIS WEEK’S SHARE

ARUGULA or SPICY GREENS : Wed. CSA members will receive Arugula (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) and Fri./Sat. CSA members will receive Spicy Greens (a blend of arugula, Kyona/Mizuna, and red and green mustards). See Week 1 newsletter for usage and storage tips.

GOLDEN BEETS: orange skin with rich gold interior; mild, sweet flavor when cooked; very mild and very delicious, especially for non-beet lovers!
-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.

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

CUCUMBERS: long, cylindrical, green-skinned fruit of the gourd family with mild, crisp flesh. See Week 6 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, etc. See Week 5 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:
*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.
*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.
*Curly Parsley: curly, dark green leaves, often used as a garnish, but can be used the same as flat-leaf parsley.
*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.
*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 herb has gone to flower, so some leaves are small, but the flowers are dainty and delicious for salads.

**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! See feature article in this newsletter and recipes in the “A to Z” Cookbook and Tantre Farm website.

KALE: You will receive Red Russian Kale (the stems are purple, and leaves are deep gray-green, purple-veined, flat, non-curled, and tooth-edged) 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. See Week 6 newsletter for usage and storage tips.

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

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

ALREADY-PICKED RASPBERRIES: It has been many years, since we have had an abundant summer raspberry crop and enough of a farm crew to harvest! We have enough half pints for all our shares this week to get a half pint at each distribution site. Please keep in mind for sites with no refrigeration that the sooner you can pick up your shares, the better for the raspberries, since we are not able to refrigerate them. We also are open for u-pick raspberries at the farm. See Announcements below for details on u-pick raspberries. Also, keep in mind that this will not be the only chance for u-pick, since there will be another flush of delicious fall raspberries in September.

SWISS CHARD: close relative of garden beets; very small, multi-colored, large veined, semi-crinkly, dark green leaves; greens can be prepared like spinach or beet greens. See Week 5 newsletter for usage and storage tips.

ANNOUNCEMENTS

1. SUMMER WORK PARTY/OPEN HOUSE Sunday, July 16 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 or picking a pint of raspberries. As usual a potluck is included, so please feel free to bring a snack or refreshment. More details to come!

2. U-PICK RASPBERRIES AVAILABLE: Please call or email 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. Red Raspberries— $4/pint for members and $5/pint for nonmembers.

3. WEEDING VOLUNTEERS NEEDED: 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, we could really use the extra help. Please contact us any day of the week or evenings until dark. Thanks so much to all those, who have helped out so far!

4. 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.) –9 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.

BASIL: MORE THAN JUST A CULINARY HERB
Basil is one of the most sacred plants of India. It has been used to make royal unguents, perfumes, and medicines. A tea can be made to settle the nerves and aids with indigestion. Medicinally, it is used to stimulate perspiration for the treatment of colds, flu, and fevers. The French have used basil to repel mosquitoes and flies, which is why pots of it may be found at sidewalk restaurants in France.

Basil’s most popular use though is as a culinary herb. It is more commonly known for its primary role in tomato sauces, pesto, and salad dressings. It is also popular in Mediterranean dishes and Thai curries. It partners well with almost any summer vegetable, but especially tomatoes, eggplant, peppers, green beans, and summer squash.

Fresh basil deteriorates quickly, especially when refrigerated. It is a warm-weather crop and is sensitive to cold temperatures. If leaves are wrapped in a dry towel and kept in an airtight container, it can be kept at about 50 degrees for a few days before leaves start blackening. That is why we provide it with roots attached, so you may retain its freshness for a week or longer by placing the roots in a jar of water, changing the water every few days, and we don’t refrigerate it. You may also freeze fresh leaves in a plastic zip-lock bag. This is very easy–just wash leaves, spin dry, place in Ziploc bag, remove air, seal, and freeze. Basil can also be dried by hanging in a dry, warm, well-ventilated place for about 2 weeks. If you would like to retain some of the green color, it needs to be dried quickly in a dehydrator or in the oven at its lowest setting with door ajar. The leaves can be separated before drying and stirred often. Remove dried leaves and store in a sealed glass jar—away from light and heat.

Some people make pesto from the basil leaves and freeze it in ice cube trays or drop on cookie trays like “drop cookies”; then bag it when frozen to be used as needed. Others just mix chopped basil with olive oil or water and freeze in ice cube trays. Remove frozen herb cubes and place in freezer bag. One frozen cube is equivalent to 1 tablespoon fresh or about 1 teaspoon of dried herb, which flavors vegetables, meats, stews, and soups all winter long.

**We grow a lot of basil, so if all goes well (Hopefully, no downy mildew like we have had the last couple of years!), you may receive basil fairly consistently from now until the first frost in September or October, so plan on freezing, drying, or making pesto, so that you will enjoy its summer aroma all winter long. If you don’t think you can use it every week, then just don’t take it. Have fun and enjoy a plethora of basil over the coming weeks!

RECIPES

WARM GOLDEN BEET SALAD WITH GREENS AND ALMONDS (from http://www.thekitchn.com)
1 bunch beets, both tops and roots
Olive oil
Salt and freshly ground black pepper, to taste
4 cloves garlic, minced
4 ounces goat cheese, crumbled
2/3 cup toasted almond slivers

Heat the oven to 425 degrees. Line a 9-inch square baking pan or cake tin with a big square of foil, large enough to complete enclose the beet roots. Place the beets in the foil square and lightly drizzle with olive oil and sprinkle generously with salt and pepper. Fold up the foil and crease to seal. Bake the beets for 60 minutes or until they can be just pierced with a fork. Set aside to cool. Meanwhile, chop the beet greens into bite-size ribbons. In a large skillet, heat a drizzle of olive oil over medium heat and add the garlic. Cook on low for about 5 minutes or until the garlic is golden and fragrant. Add the chopped leaves and stir to coat with the garlic. Cook on medium-low for about 10 minutes or until the leaves are soft and tender. Remove from the heat. When the beets are cool, rub them with a paper towel to remove the skin. Then chop into bite-sized pieces and toss with the cooked greens, goat cheese, and almonds. Taste and season with salt and pepper to taste. Serve warm or cold. (This also makes an excellent pressed sandwich filling, especially with some extra goat cheese.)

SQUASH AND BASIL SALAD (Serves 4-6.)
3-4 medium summer squash or zucchini, shredded in food processor
2-3 Tbsp. fresh basil, chopped
3-4 Tbsp. Parmesan cheese, freshly grated
1-2 Tbsp. minced garlic or leeks, chopped
Dressing:
¼ cup (60 ml) red wine vinegar
¼ cup (60 ml) olive oil
½ tsp. salt
¼ tsp. pepper
¼ tsp. sugar

Toss together the squash, basil, cheese, and garlic into salad bowl. Combine dressing ingredients and pour over the salad. Mix, chill 1 hour, and serve. Best eaten the same day. May be served with lettuce and green onions.

Tantre Farm CSA Newsletter
WEEK #5
June 25-July 1, 2017

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

FAVA BEANS: also called faba bean, horse bean, or broad bean; the pod is inedible raw and looks like a large bean pod; the bean seed resembles a lima bean with a tart, pungent flavor; fresh fava beans should be shelled from pod if skin seems tough, but bean seed can be eaten raw. The pod when young can be cooked, but when mature and firmer, the bean is the edible part. See recipes below.
-To skin fava beans: Blanch for 1 minute, then drain and cool. With your thumbnail, pull open the sprout end and squeeze the bean out of its skin. This link shows 5 ways to prepare favas: http://www.thekitchn.com/5-fantastic-ways-to-cook-fava-beans-190674
-How to use: Stew skinned beans in a little butter, oil or cream seasoned with savory, thyme or sage. Sauté with other vegetables and toss with pasta. Good in soups. Lots of recipes on the Internet!
-How to store: Store fresh, unshelled beans in the refrigerator up to a week; once shelled, blanched and skinned, favas can be frozen in plastic containers for longer storage; shelled beans are best used within a few days. See “Beans” for recipes in the A to Z Cookbook, if you have it, and also in this newsletter. Delicious!

GREEN CABBAGE: a sweet green cabbage; considered a beneficial digestive aid and intestinal cleanser; cabbage has a good amount of vitamins A and C, calcium, potassium, and magnesium.
-How to use: steam, stir-fry, chop raw into salads or coleslaw.
-How to store: refrigerate for up to 1 month.

FRESH GARLIC: a bulb of several papery white cloves; believed to help in fighting infections, cancer prevention, bolstering the immune system, lowering blood pressure and preventing heart disease, used as an expectorant or decongestant, and at least some people believe that it can ward off vampires and insects.
-Cooking tips: To mellow garlic’s strong flavors opt for longer cooking; to enjoy its more pungent flavors and increased medicinal benefit, use it raw or with minimal cooking.
-How to use: minced raw in salad dressings, sautéed and added to stir-fries, meats, vegetables; make garlic butter with 1/2 cup of softened butter mashed with four minced cloves of garlic; try roasting garlic by cutting off tops of garlic bulb, so cloves are exposed, brush with olive oil and bake for 1 hour at 350 degrees, squeeze garlic out of skins and spread on a good, crusty bread.
-How to store: fresh garlic can be stored in an open, breathable basket in a cool, dark place for many months.

NO HERBS THIS WEEK! Our herbs are taking longer to grow back, so we are still letting our smaller patches of herbs recuperate.

KALE (Red Russian Kale): the stems are purple, and leaves are deep gray-green, purple-veined, flat, non-curled, and tooth-edged.
-How to use: for salads, soups, and light cooking in stir-fries
-How to store: keep in plastic bag or damp towel in refrigerator for up to 1 week

LETTUCE: You will receive a few heads of lettuce, which may include Green Leaf, Red Leaf or Romaine.
-How to use: raw in salads, sandwiches, or use in soups
-How to store: refrigerate in plastic bag for 3-5 days.

BABY RED ONIONS: young shoots of red bulb 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 B6.
-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 2-5 days.

RADISHES (Wednesday CSA members only): Wednesday CSA members will receive Easter Egg Radish (a beautiful mix of red, purple, pink, and white round radishes; crisp and mild flavor).
-How to use: raw, roasted, used in soups, sliced in salads, sandwiches, or stir-fries, grated in slaws; Radish greens (excellent source of vitamins A, C, and the B’s) delicious in soups or stir-fries.
-How to store: refrigerate in plastic bag/damp towel for 1-2 weeks.

SUMMER SQUASH (Yellow Crookneck): long, curved neck with a sometimes bumpy, yellow skin; buttery flavor and firm texture.
-How to use: use in salads, dips, grilled, casseroles, stuffed, or mashed with butter and seasonings
-How to store: store in plastic bag in refrigerator for up to 1 week

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

TURNIPS (Friday/Sat. CSA members only): Fri./Sat. CSA members will receive Hakurei Turnip (a white salad turnip 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; good in salads and soups) and greens (slightly sweet and can be boiled, steamed, sautéed, stir-fried, and since hairless, are good in salads; excellent source of vitamins A and C and good source of riboflavin, calcium and iron) are edible!
-How to use: excellent 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. FORAGING AND COOKING CLASS on Monday, July 3 at Tantre Farm: Come to this 2-part session with local forager, Rachel Mifsud. The Foraging Walk from 6:00-7:30pm will focus on looking for edible, medicinal, and otherwise useful plants and mushrooms that are ready for harvest. At 7:30, we will have a Wild Foods Cooking Class. You will learn how to prepare and cook the items we just harvested. You should bring a good kitchen knife and a dish towel for food prep, and your own place setting, so that you can sample the foods that we prepare. Pre-registration is required at https://squareup.com/store/willforageforfood/
-Foraging Walk: $15
-Foraging Walk and Cooking Class: $40

2. 4th of July VACATIONS or OUT OF TOWN: Please remember to contact us at least by Saturday to make changes in pick up days or locations, especially with the 4th of July vacations coming up. Also keep in mind that changes need to be made within the same week (Sun.-Sat.), not into the next week of distribution. All changes can be made yourself on our website under Membership Actions on the Registration Page.

3. U-PICK STRAWBERRIES AT THE FARM: If you’re still interested in hunting for berries (though they may be thinning out), you may come to u-pick this week on Wed. (10 AM- 7 PM), Sat. (3 PM – 7 PM), and maybe Sunday, if Deb can find someone on the farm to help, since Deb will be out of town. We will be around all day on Wed., so no need to let us know you are coming then, but it would be helpful to email, text, or call Deb 734-385-6748 so we know when you are coming on Saturday or if you’re interested in Sunday, so we will be around. Reminder: It’s $4/qt. for members and $5/qt. for nonmembers. Please bring your own containers or transfer them into donated berry containers at the Distribution Shed.

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.) –9 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.

RECIPES

HOT AND SOUR CABBAGE SALAD (from Jump Up and Kiss Me: Spicy Vegetarian Cooking by Jennifer Trainer Thompson)
1 clove garlic minced
2-3 serrano chiles, cut in half, seeded, and finely sliced
1 tsp minced and seeded, fresh, habanero chile
2 Tbsp freshly squeezed lime juice
2 Tbsp apple cider vinegar
2 tsp sugar
2 Tbsp light soy sauce
2 Tbsp dark sesame oil
1 (1 lb) green cabbage, shredded (about 6 cups)
2-4 baby red onions or 1/2 cup of chopped onion
2-3 radishes (or white turnips), thinly sliced
3 Tbsp finely sliced fresh basil leaves
3 Tbsp finely chopped fresh cilantro
1/2 cup finely chopped cashews for garnish

In a large bowl, combine the garlic, chiles (may substitute ancho/poblano peppers for slightly less hot flavor), lime juice, vinegar, sugar, soy sauce, and sesame oil. Add the cabbage, scallions, radishes, and herbs, and mix well. Refrigerate about 1 hour. Sprinkle each serving with cashews.

SWISS CHARD AND SUMMER SQUASH FRITTATA (adapted from Moosewood Restaurant Low-Fat Favorites, the Moosewood Collective with http://nofearentertaining.blogspot.com)
1 bunch Swiss chard
1 summer squash, sliced thin
4 garlic cloves, minced or pressed
1 cup chopped onions
2 tsp olive oil
6 egg whites
2 whole eggs
3 Tbsp chopped fresh basil
1/4 tsp salt
1/2 tsp Ground black pepper
Grated Parmesan cheese (optional)

Wash the Swiss chard, remove and discard the large stems, and finely chop the leaves. In a 10-inch cast iron skillet, saute the garlic, summer squash and onions in 1 teaspoon of the oil for 3 minutes on medium heat. Add the Swiss chard, stir, cover, lower the heat, and cook for about 10 minutes. Remove the skillet from the heat and drain the Swiss chard if juicy. In a large bowl, beat the egg whites, eggs, basil, salt, and pepper until blended. Stir in the sauteed Swiss chard. Coat the bottom of the skillet with the remaining teaspoon of oil and return it to medium heat. When the skillet is hot, pour in the Swiss chard-egg mixture. Cook for 5 to 8 minutes, until the edges are firm and the bottom is golden and beginning to brown. Place in a preheated 400 degree oven and cook for about 5 minutes, until the eggs are fully cooked. Serve immediately or at room temperature, topped with grated Parmesan cheese if you wish.

LAMB STEW WITH FAVA BEANS AND SWISS CHARD Serves 4
2 lbs lamb stewing meat, with bones
1 medium onion, or 1 bunch red baby onions, chopped
2 cloves garlic, minced
3 pieces lemon peel
1 tsp turmeric
1 tsp Hungarian paprika
1 tsp cumin
1 cup water
1 bunch Swiss chard, stalks removed
1 1/2 lbs fava beans, shelled
6 medium leeks, cut in 1 1/2-inch slices
Coarse salt and freshly ground pepper, to taste
Fresh coriander or parsley for garnish, chopped

Remove excess fat from lamb and cut the meat into 1 1/2-inch pieces. Using a large casserole dish about 12-inches across, or an earthenware dish that can be used on top of a flame, brown the pieces of lamb. If there is a lot of fat pour off the excess. Add the onions, lemon peel and garlic. Sprinkle with the turmeric, paprika and cumin. Add 1 cup water. Cover and simmer over low heat for one hour, stirring occasionally. Meanwhile soak the leeks in cold water and rinse thoroughly, making sure there is no grit in the stalks. Carefully wash the Swiss chard and tear into large pieces. Add the leeks, beans and Swiss chard in that order to the casserole. Season with salt and pepper. Cover and simmer for 20 minutes, stirring occasionally. If necessary, add a little more water (the chard should be provide some more liquid of its own). When the beans and leeks are tender, remove from the stove, sprinkle with parsley or coriander and serve. Try goat cheese and tomato salad with this!

Tantre Farm CSA Newsletter
WEEK #3
June 11-17, 2017

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

GREENS ADVICE for the entire season: Please keep in mind that greens are especially prominent during this early part of the farm season, so basically, “It’s salad time!” If you’re not sure how best to enjoy your green, taste it. Greens can be eaten raw in a salad or lightly steamed or sautéed with garlic, green onions, or butter in order to mellow their flavor. They can also be tossed into a dish (such as soup or a smoothie) for an extra nutritional and flavorful boost. LOTS OF GREENS THIS WEEK!!

ASPARAGUS: You will receive a bunch of green, purple, or white variety; 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.

GARLIC SCAPES: This popular and highly delectable flower top of a garlic plant has a slender green stem with a slight bulge at the bottom (resemble chives, except for the bulge and often curled); tender and milder in flavor than mature garlic, but can be substituted for garlic cloves in recipes.
-How to use: mild garlic flavor, so delicious chopped in salads, roasted, and sautéed.
-How to store: put in refrigerator in plastic bag for up to 2 weeks.

FRESH HERBS: 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:
*Marjoram: a small and oval-shaped leaf, which is light green with a greyish tint. When fresh it is spicy, bitter, and slightly pungent with camphor-like notes, so 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. It is usually added at the end of cooking to retain its delicate flavor or as a garnish. Traditionally, it was used in tea to cure headaches, head colds, calm nervous disorders, and to clear sinuses.

*French Sorrel: slightly tart, lemon-flavored green; excellent for salads, soups, and sauces; can be used in omelets, breads, or cooked as a side dish; leaves are shaped like spinach, but paler green in color; high in vitamin A; refrigerate in plastic bag for up to 3 days.

*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 herb has gone to flower, so some leaves are small, but the flowers are dainty and delicious for salads.

*Lemon Balm– these fragrant lemon-minty leaves make a delicate herbal tea, served hot or cold, and helps with depression, tension, or nausea; good addition to lettuce/fruit salads and ice cream; pairs well with fish, lamb, & tossed with steamed vegetables.

*Winter Savory: is a semi-evergreen, perennial herb; its strong spicy flavor goes well with beans and meat; medicinally it has antiseptic, aromatic, carminative, and digestive benefits, as well as relieves bee stings; fresh savory has a strong spicy-peppery flavor and resinous odor similar to fresh thyme; prior to widespread European use of long pepper and black pepper, savory filled a similar role in European cuisine.

KALE: You will receive Green Curly (well-ruffled, curly green leaves on green stems; this variety makes a good, roasted “kale chip”).
-How to use: for salads, soups, and light cooking in stir-fries
-How to store: keep in plastic bag or damp towel in refrigerator for up to 1 week.

KOHLRABI: delicious bulbous member of the cabbage family, that grows above ground; purple or green skin and crisp, apple-white flesh tubers and leaves are good sources of vitamins C and A, calcium, potassium, and fiber. Leaves are edible and cook like kale.
-How to use: remove outer skin and then good steamed or mashed, added to soups or stews, or delicious sliced and eaten raw with dip
-How to store: store in refrigerator for up to a month

LETTUCE: You will receive 2-4 heads of lettuce, which may include Green Leaf, Red Leaf or Romaine.
-How to use: raw in salads, sandwiches, or use in soups
-How to store: refrigerate in plastic bag for 3-5 days.

LETTUCE MIX (Wildfire): a beautiful bag of dark reds and vibrant greens including Green and Red Oakleaf, Green and Red Romaine, and Redleaf lettuces. Your lettuce has been rinsed once, but probably needs more washing. See Recipes for Smoothie ideas!
-How to use: raw in salads, sandwiches, or use in soups
-How to store: refrigerate in plastic bag for 3-5 days.

GREEN ONIONS (also called “Scallions”): young shoots of bulb 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, & other dishes for flavor.
-How to store: refrigerate in damp towel/plastic bag for 5-7 days.

SNAP PEAS: You will need to take 1 level pint of Sugar Snap Peas, a“round” pod of an edible-pod pea. If members take too much, then we will run out, so please take respectful amounts.
-How to use: Add peas to soups, stews, sautés, 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.

STRAWBERRIES: red, conical fruit with tiny white flowers. This week each share will receive 2 quarts of this member of the rose family. We also will be offering u-pick this week. See Announcements.
-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.
-How to freeze: This is so easy to do for fresh berries! Freeze whole strawberries hulled and washed on cookie sheets and when frozen put in freezer bags.

ANNOUNCEMENTS

1. FAMILY FARM HIKE on June 14: Come join us for a guided monthly exploratory walk around Tantre Farm on Wednesday, the 14th, at 4 PM. We will have a guided tour for about a 45-60 minute hike around the farm for kids and adults. We will meet behind the Main House at the picnic tables in the back yard.

2. U-PICK STRAWBERRIES AT THE FARM starting this week: You may come to u-pick this week on Wednesday (after 10 AM), Saturday (after 2 PM), and Sunday (all day), but email us or call Deb 734-385-6748, so we know when you are coming. $4/qt. for members and $5/qt. for nonmembers. You can pick into our quart baskets to measure them, but to take them home, please bring your own containers or transfer them into donated berry containers at the Distribution Shed.

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. PAYMENTS DUE: If you still owe money, it will be reflected on the check-in sheet, when you pick up your box.

5. CSA COOKBOOKS: We will have a handy cookbook for sale this season 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.

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.) –9 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.

RECIPES

HONEY THYME VEGETABLES (From Asparagus to Zucchini by MACSAC) Makes 3-4 servings.
4-5 cups fresh vegetables (kohlrabi, peas, asparagus, etc.)
2 Tbsp. melted butter
2 Tbsp. honey
1-2 Tbsp. minced fresh thyme or ½ to 1 tsp. dried thyme
Salt and pepper
Cut vegetables into 2-inch pieces. Cook vegetables in small amount of water until crisp tender. Drain very well. Combine melted butter, honey, and thyme; toss mixture with the veggies. Season with salt and pepper to taste. Serve immediately.

SPINACH STRAWBERRY SALAD (from From Asparagus to Zucchini: A Guide to Cooking Farm-Fresh Seasonal Produce by MACSAC) Sesame seeds
2 Tbsp sugar
Minced garlic or garlic scapes, to taste
2 Tbsp red wine vinegar
Dry mustard, to taste
Salt and pepper, to taste
1/4 cup salad oil
1 bunch spinach, cleaned and stemmed
1 cup strawberries, sliced or chunked
1 1/2 tsp fresh dill or 1/2 tsp dried
Toast sesame seeds in dry skillet or hot oven for several minutes, tossing often; let cool. Combine sugar, garlic, dry mustard, salt and pepper. Whisk in oil in thin stream. Toss with spinach, strawberries, dill, and sesame seeds. Serves 4.

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.
Note: Can store in a covered container for up to 2 days.

SAUTÉED KOHLRABI GREENS (By The Homemakers Test Kitchen)
1 bunch kohlrabi greens (about 1.5 lb) *Cooks like kale or collards.
1 Tbsp olive oil (or peanut oil)
1 cloves garlic or 2 garlic scapes, smashed
1/8 to 1/4 tsp salt
From 1 bunch of kohlrabi, strip leaves from the less-tender central stems. Blanch in boiling salted water until tender, about 3 minutes. Chill under cold water and drain; chop roughly. In skillet over medium-high heat, heat olive oil; fry garlic cloves and salt until garlic begins to color, about 1 minute. Add greens; sauté until heated through, about 2 minutes.

SNAP PEAS AND GARLIC SCAPES
3/4 lb snap peas, strings removed
4 garlic scapes, chopped to 1-inch lengths
2 Tbsp balsamic vinegar
2 Tbsp olive oil
2 Tbsp butter
Heat olive oil and butter together, and sauté garlic scapes and peas together until just crisp tender. Dress with balsamic vinegar and serve.

LETTUCE SMOOTHIES (You can always interchange the lettuce for any other kind of greens in your share box for a green smoothie!)
#1 (yields 1 quart)
1 cup strawberries, 2 bananas, 1/2 bunch lettuce, 2 cups water or fruit juice. Blend well.
#2 (yields 1 quart)
6-8 leaves lettuce, 1 banana, 1/4 cup blueberries, 2 cups water or fruit juice. Blend well.