Tantre Farm CSA Newsletter
WEEK #16
Sept. 11-17, 2016

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 often before the harvest, we may sometimes substitute some vegetables for others. The information provided here is also published each week on our website.

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: an aromatic, bright green, salad green with a peppery mustard flavor; rich in iron and vitamins A and C. See Week 1 newsletter for usage and storage information.

GREEN or PURPLE BEANS: You will receive 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) or E-Z Pick (a round, tender, dark green, snap bean with good sweet flavor). See Week 8 newsletter for usage and storage information.

BROCCOLI or RED CABBAGE: You will receive Broccoli (emerald green, tiny buds that are clustered on top of stout, edible stems) or Express (solid, round, 2-4 lb. red heads). See Week 5 newsletter for usage and storage information.

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 for usage and storage information.

U-PICK FLOWERS (only available on the farm): A bouquet per household of up to 15 stems will be part of your share, if you are able to come and pick it. This means that if you are splitting a share, each household can pick a bouquet in the u-pick flower garden at the farm. Please call or email ahead only if you plan to pick on other days besides Farm Distribution Days (Wed. and Fri. , when we are here!), so we can make sure someone is around to help you. More information about u-pick flowers in the “Announcements” section.

FRESH HERBS: This week there will be no fresh herbs again, unless you come to the farm and pick your own. Several college students have gone back to school in August, and we just don’t have enough interns to pick the herbs for everyone, while we are transition with new people joining us later in September. Please feel free to come and u-pick and also volunteer any day this week to help us out.

KALE: You will receive Green Curly (well ruffled green leaves; great for kale chips, in a salad, roasted, and in soups). See Week 1 newsletter for usage and storage information.

ONIONS (Pattterson): medium-large, blocky bulbs with dark yellow skin and thin necks; excellent storage onion. See Week 8 newsletter for usage and storage information.

HOT PEPPERS: You will receive Jalapeño (small and conical pepper, ranging from green to red; hot chile pepper used commonly in Mexican or southwestern cooking), Padron (heirloom pepper famous in Spain; typically 2 to 3 inch long; smaller peppers are milder, but the larger the pepper, the more it grows in heat; serve sautéed in olive oil with a little sea salt, or chop into many other dishes), Joe’s Long Cayenne (long, slender, bright red fruits tapering to a point with medium heat; are excellent for homemade hot sauce and dry well for ristras and dried hot pepper flakes), or Hungarian Wax (Yellow, hot pepper with smooth, waxy fruits tapering to a point. Easy to stuff and to peel after roasting; thick-fleshed for frying; colors change from yellow to orange to red, and make the prettiest pickled peppers. Definitely, but not overly, hot. **You may have received 1 or 2 of these over the last few weeks.). See Week 15 for usage and storage information.

SWEET RED PEPPERS: You will receive Red Knight Bell (big, blocky, thick-walled, green-to-red pepper with sweet flesh). See Week 14 for usage and storage information.

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/or Carola (yellow potato from Germany; smooth, creamy texture that is good for baking or frying). See Week 8 newsletter for usage and storage information.

TOMATOES: You will receive some choices of any of the following: Red Delight (round, cluster cocktail tomato with firm, deep red, shiny fruits), Verona (similar to Juliet, but with even tastier, somewhat plumper, deep red “cocktail plum” fruits; good in sauces and in salads), Geronimo (newer variety but already one of the most widely used beefsteak varieties; fruits are firm, nice red color and good taste), Tiren (early, classic San Marzano shaped tomato with same meaty texture and great flavor for sauce), 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) . Our Heirloom tomato varieties are slowing down, so you may or may not receive these. Very easy to can, freeze, and dehydrate for tomato flavors all season long!

WINTER SQUASH: Everyone will receive Spaghetti (3-5-pounds, pale yellow, oblong, smooth, medium size, only mildly sweet with “spaghetti” (stringy) flesh).
-How to use: Slice in half, scoop seeds out and bake with a little water in baking pan at 350 degrees for 40 minutes or until tender; bake like squash or boil and fork out the flesh, topping the “spaghetti” flesh with your favorite sauce; mildly sweet).
-How to store: Keep for several months (depending on the variety) in a dry, moderately warm (50-60 degrees), but not freezing location with 60-75% humidity; will also store at room temperature.

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. 12 (Wed.), Oct. 14 (Fri.), and Oct. 15 (Sat.) are the last distribution days for our Summer Shares.

2. FARM TO TABLE MEAL AT Tantre Farm on Sept. 24: Autumn is peaking around the bend, but the summer abundance remains. Let’s celebrate the harvest while the days are still long. Join “Alchemy” for a solstice send-off dinner under the trees at Tantré Farm, September 24 @ 6:00pm. 40 seats available, $60 per person. Request seats through email: treetownalchemy@gmail.com, and receive a Square invoice for payment, or purchase tickets at the Tantré market stand on Wednesdays and Saturdays through September 17. Here is a Peak Sneak of the Menu: Fig Punch, Spiced Flatbread, Pistachio Butter, Muhammara, Corn Salad, Ricotta Tart, Chilled Tormazo Soup, Eggplant Tagine with Zaatar Lamb, Ice Cream.

3. FALL WORK PARTY/END-OF SEASON POTLUCK will be Sunday, Sept. 25, 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. We also will have sit-down activities, such as onion or garlic cleaning or dried herb stripping. Lots of kid-friendly activities, such as wagon rides, feeding animals, and bubbles. All who come will be able to take something home with them, such as a pumpkin or a winter squash. Please dress appropriately for the weather, since it will be scheduled rain or shine.

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 Flowers–You may pick 1 bouquet of up to 15 stems per household for “free” in the u-pick flower garden on the farm. Whenever possible if you can donate $1 or $2 that will help to pay for some seed and labor costs. Extra bouquets will cost $4.
-U-PICK Christmas Limas Beans–$2/lb. (a large, flat dried pod with beans a light cream color with maroon splashes; this favorite heirloom has a butter-like texture and a subtle chestnut-like flavor; simply enjoyed after cooking with a drizzle of olive oil and a few grates of dry goat cheese; use in soups, stir fries…Yum!!)
-U-PICK Tomatoes—many tomato varieties are ready. Members–$0.50/lb. Non members–$0.75/lb.
-ALREADY PICKED Tomatoes – available for $1/lb. We will have some half bushels at market and at the farm for $20 or $25.
-ALREADY PICKED “Sweet Red Carmen Peppers”- We will have some peppers available for $2/lb. or for $20/half bushel (the size of your share box). Very easy to freeze: destem, deseed, cut into chunks, and throw in freezer bags. These peppers are in prime condition right now! Think red pepper pesto, red pepper salsa, roasted red peppers, etc.

5. NEEDED: PLASTIC OR PAPER GROCERY BAGS AND YOGURT CONTAINERS (quart size for u-pick flowers), if you would like to donate some to the farm or at markets. We are running low.

6. PICK UP TIMES & LOCATIONS REMINDERS:
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.
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 1 P.M.

RECIPES

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.

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.

SPICY CORN KERNEL “PAN” CAKE (From Asparagus to Zucchini: A Guide to Farm-Fresh Seasonal Produce, MACSAC) Serves 4.
2 Tbs. vegetable oil
3 heaping c. fresh corn kernels (cut from 6-8 ears)
2 Tbs. minced fresh basil, cilantro, or parsley
2 Tbs. minced onion
1-2 Tbs. minced jalapeño pepper
3 Tbs. cornmeal
3 Tbs. flour
salt & freshly ground black pepper to taste
Garnish: fresh basil, cilantro or parsley
freshly made or bottled salsa

Preheat oven to 400 degrees. Measure oil into a heavy, ovenproof, medium-sized skillet (cast-iron is best) and heat pan in oven for 30 minutes. Combine remaining ingredients except the last two in a bowl, then press evenly into hot pan. (Don’t stir corn in the pan, or the crust won’t form properly.) Bake 25-30 minutes, until edges are brown and crispy. Run a spatula around the outer rim and underneath the corn cake to loosen it from the pan. Wearing hot pads, place a heat-proof serving plate face down over the pan and invert pan so the cake drops onto plate. Garnish with fresh herbs and serve with salsa. Gluten free!

Tantre Farm CSA Newsletter
WEEK #14
Aug. 28-Sept. 3, 2016

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 often before the harvest, we may sometimes substitute some vegetables for others. The information provided here is also published each week on our website.

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). See Week 8 newsletter for usage and storage information.

BEETS: round, smooth, deep red roots with sweet flavor and no tops this week. See Week 1 usage and storage information.

SWEET CORN (Potawatomi): yellow kernels with excellent sweet flavor. (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.) See Week 12 for usage and storage information.

CUCUMBERS or ZUCCHINI: You will receive Olympian (considered a slicing cucumber with dark green, straight 8-9 in. fruit; crisp with fresh flavor. See Week 5 newsletter for usage and storage information for cucumbers) or Zucchini (gourmet golden or green zucchini with uniform, cylindrical fruits and some with stripes. See Week 5 newsletter for usage and storage information for zucchinis).

EGGPLANT: You will receive Nadia (slender, purplish-black, glossy-like, bell-shaped fruit) or Orient Express (dark purple Asian type with long, slender, glossy fruits, which are tender, delicately flavored, and quick cooking). See Week 8 newsletter for usage and storage information.

U-PICK FLOWERS (only available on the farm): A bouquet per household of up to 15 stems will be part of your share, if you are able to come and pick it. This means that if you are splitting a share, each household can pick a bouquet in the u-pick flower garden at the farm. Please call or email ahead only if you plan to pick on other days besides Farm Distribution Days (Wed. and Fri. , when we are here!), so we can make sure someone is around to help you. More information about u-pick flowers in the “Announcements” section.

NO HERBS this week: Due to a shortage of our Tantre crew with college students leaving, serious asthma/allergies, new job opportunities, we have lost several of our crew, so we are too short-handed this week to harvest herbs. If you really need a fresh herb bunch and you are at the farm and willing to pick it yourself, we could help you find it. IF ANYONE HAS TIME TO LEND A HAND WITH THE HARVEST OR WEEDING, WE SURE COULD USE THE EXTRA HELP FOR ANY AMOUNT OF TIME! Just email us, so we know what day you are coming. Our day starts around 7 AM with lunch at 12:30 PM (you would be fed!) and ends at 5 PM. Come for an hour or all dayKALE (Green Curly): well-ruffled, curly green leaves on green stems; this variety makes a good, roasted “kale chip”. See Week 1 newsletter for usage and storage information.

ONIONS: You will receive any of the following: Zephyr (purple-red skinned onion with sweet flavor) or Red Zeppelin (medium to large, globe-shaped bulbs with deep red color and will store for six months or more under proper conditions). See Week 8 newsletter for usage and storage information.

HOT PEPPERS: You will receive Jalapeño (small and conical pepper, ranging from green to red; hot chile pepper used commonly in Mexican or southwestern cooking), Padron (heirloom pepper famous in Spain; typically 2 to 3 inch long; smaller peppers are milder, but the larger the pepper, the more it grows in heat; serve sautéed in olive oil with a little sea salt, or chop into many other dishes), and Joe’s Long Cayenne (long, slender, bright red fruits tapering to a point with medium heat; are excellent for homemade hot sauce and dry well for ristras and dried hot pepper flakes).
-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 Red Knight Bell (big, blocky, thick-walled, green-to-red pepper with sweet flesh), Lipstick (sweet, cone or heart-shaped peppers with juicy, thick flesh; delicious in salads and salsas, but also great for roasting), or 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).
-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: You will receive 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) and/or Carola (yellow potato from Germany; smooth, creamy texture that is good for baking or frying). See Week 8 newsletter for usage and storage information.

SUMMER SQUASH: Everyone will receive Yellow Crookneck (long, curved neck with a sometimes bumpy, yellow skin; buttery flavor and firm texture). See Week 5 newsletter for usage and storage information.

TOMATOES: You will receive several quarts of any of the following: Red Delight (round, cluster cocktail tomato with firm, deep red, shiny fruits), Verona (similar to Juliet, but with even tastier, somewhat plumper, deep red “cocktail plum” fruits; good in sauces and in salads), Nova (beautiful orangish-yellow grape tomato with excellent sweet flavor; firm and meaty), Geronimo (newer variety but already one of the most widely used beefsteak varieties; fruits are firm, nice red color and good taste), Tiren (early, classic San Marzano shaped tomato with same meaty texture and great flavor for sauce), or Japanese Black Trifele (unusual pear-shaped, heirloom tomato with burgundy, greenish color and excellent, rich flavor). You will also receive a few large Heirloom tomato varieties. We pick heirloom tomatoes slightly green to prevent splitting and damage, while transporting. Heirlooms are softer and more perishable when ripe, but the flavor of each is very memorable. Best to store upside down at room temperature until completely ripe. Very easy to can, freeze, and dehydrate for tomato flavors all season long!
-How to freeze: Core the big ones and cut smaller if you like, but just wash and pop the smaller tomatoes right into freezer bags.

ANNOUNCEMENTS

1. “CAN I EAT THIS? HOW TO ID AN UNKNOWN” in FORAGING SERIES on Sept. 5 from 6 to 9 PM at Tantre Farm: There are tons of field guides out there to help you identify plants and mushrooms. But they can be confusing and overwhelming, especially for beginners. In this class session, you will learn how to use field guides and keys to identify unknowns. Designed for those with no existing knowledge, this class with local forager, Rachel Mifsud, is also great practice for those with some experience. If you have your own guidebooks, bring them with you. More info at: http://willforageforfood.com/index.php/classes/foraging-101-series/ Cost: $25 per class. You may pay in person or pre-pay online at http://mkt.com/willforageforfood/foraging-chelsea.

2. TOMATO PRESERVING WORKSHOP at Tantre Farm: This workshop is scheduled for Saturday, Sept. 11 from 1 to 4 PM. Kristen Uthus (Tantré Farm worker–2002) 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. This is a great time for canning, freezing, or dehydrating!

3. FALL WORK PARTY/END-OF SEASON POTLUCK will be Sunday, Sept. 25, 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. We also will have sit-down activities, such as onion or garlic cleaning or dried herb stripping. Lots of kid-friendly activities, such as wagon rides, feeding animals, and bubbles. All who come will be able to take something home with them, such as a pumpkin or a winter squash. Please dress appropriately for the weather, since it will be scheduled rain or shine.

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 Flowers–You may pick 1 bouquet of up to 15 stems per household for “free” in the u-pick flower garden on the farm. Whenever possible if you can donate $1 or $2 that will help to pay for some seed and labor costs. Extra bouquets will cost $4.
–U-pick Tomatoes—many tomato varieties are ready for picking. Members–$0.50/lb. Non members–$0.75/lb.
**Already picked tomatoes – available for $1/lb. We will have some half bushels at the farm and maybe at the market for $20 to 25/box.

5. WEEDING VOLUNTEERS NEEDED!! We still could use the extra hands in getting some major weeding done, especially in the strawberries and herb garden. Please contact us.

6. PICK UP TIMES & LOCATIONS REMINDERS:
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.
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 1 P.M.

RECIPES
**Keep in mind a very easy way to find recipe ideas for almost any combination of share box ingredients is to type the items into your preferred “search bar”, and many recipe ideas will pop up.

SHEPARD’S PIE (Chef Dan Vernia of “Juicy Kitchen” in Ann Arbor)
2 pounds potatoes, washed and cubed
2 tablespoons sour cream or softened cream cheese
1 large egg yolk
1/2 cup cream, for a lighter version use vegetable or chicken broth
Salt and freshly ground black pepper
1 tablespoon extra-virgin olive oil, 1 turn of the pan
1 3/4 pounds ground beef
1 carrot, peeled and chopped
1 onion, chopped
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup beef stock or broth
2 teaspoons Worcestershire, eyeball it
1 cup chopped fresh kale
1 cup fresh corn kernels
1 teaspoon sweet paprika
2 tablespoons chopped fresh parsley leaves

Boil potatoes in salted water until tender, about 12 minutes. Drain potatoes and pour them into a bowl. Combine sour cream, egg yolk and cream. Add the cream mixture into potatoes and mash until potatoes are almost smooth. While potatoes boil, preheat a large skillet over medium high heat. Add oil to hot pan with beef. Season meat with salt and pepper. Brown and crumble meat for 3 or 4 minutes. Add carrot, onion, corn and kale to the meat. Cook veggies with meat for 3-4 minutes, stirring frequently. In a second small skillet over medium heat cook butter and flour together 2 minutes. Whisk in broth and Worcestershire sauce. Thicken gravy 1 minute. Add gravy to meat and vegetables. Preheat broiler to high. Fill a small rectangular casserole with meat and vegetable mixture. Spoon potatoes over meat evenly. Top potatoes with paprika and broil 6 to 8 inches from the heat until potatoes are evenly browned. Top casserole dish with chopped parsley and serve.

SAUTÉED PADRON PEPPERS (traditional Spanish street food)
½ lb. Padrón Peppers, rinsed
1 Tbsp. vegetable or sesame oil
sea salt or coarse salt to taste

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. Remember 1 in 6 will delight you with a surprising “heat”!

Tantre Farm CSA Newsletter
WEEK #12
Aug. 14-20, 2016

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 often before the harvest, we may sometimes substitute some vegetables for others. The information provided here is also published each week on our website.

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: an aromatic, bright green, salad green with a peppery mustard flavor; rich in iron and vitamins A and C. See Week 1 newsletter for usage and storage information.

GREEN BEANS: You will receive E-Z Pick (a round, tender, dark green, snap bean with good, sweet flavor). See Week 8 newsletter for usage and storage information.

GREEN CABBAGE: a sweet green cabbage; considered a beneficial digestive aid and intestinal cleanser; cabbage has a good amount of vitamins A & C, calcium, potassium, and magnesium. See Week 8 newsletter for usage and storage information.

CARROTS (Mokum): a very sweet, slender, “pencil carrot” with edible green leaves. See Week 5 newsletter for usage and storage information.

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 corn borers 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: You will receive Olympian (considered a slicing cucumber with dark green, straight 8-9 in. fruit; crisp with fresh flavor). See Week 5 newsletter for usage and storage information.

U-PICK FLOWERS (only available on the farm): A bouquet per household of up to 10 stems will be part of your share, if you are able to come and pick it. This means that if you are splitting a share, each household can pick a bouquet in the u-pick flower garden at the farm. This is a wonderful opportunity to see the farm, and even plan a picnic supper in the backyard at the farm serenaded by the tittering chatter of chickens and ducks! Please call or email ahead only if you plan to pick on other days besides Farm Distribution Days (Wed. and Fri., when we are here!), so we can make sure someone is around to help you. More information about u-pick flowers in the “Announcements” section.

FRESH HERBS: We are letting our smaller patches of herbs recuperate, 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 (Green Curly): well-ruffled, curly green leaves on green stems; this variety makes a good, roasted “kale chip”. See Week 1 newsletter for usage and storage information.

ONIONS: You will receive any of the following: Zephyr (purple-red skinned onion with sweet flavor) or Red Zeppelin (medium to large, globe-shaped bulbs with deep red color and will store for six months or more under proper conditions) or Walla Walla (sweet, mild, juicy, yellow-skinned; nice as a “green top” onion; not for storage) or 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 8 newsletter for usage and storage information.

PEACHES (Red Haven): an early rosy-orange skinned peach with firm, creamy yellow flesh. Mature peaches will continue to ripen after they are picked if kept outside of the refrigerator. See Week 9 newsletter for usage and storage information.
**Once again we are distributing peaches, but please understand that our peach trees have really taken a hit from the storm a few Saturdays ago, so we are still trying to salvage some of the peaches, so some of them are very small.

POTATOES: You will receive 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) and/or Yukon Gold (yellowish brown skin with yellow dry flesh and pink eyes; long storage and good tasting; perfect baked, boiled, mashed or fried). See Week 8 newsletter for usage and storage information.

SUMMER SQUASH: Everyone will receive Yellow Crookneck (long, curved neck with a sometimes bumpy, yellow skin; buttery flavor and firm texture). See Week 5 newsletter for usage and storage information.

TOMATOES: You will receive several quarts of any of the following: Red Delight (round, cluster cocktail tomato with firm, deep red, shiny fruits), Verona (similar to Juliet, but with even tastier, somewhat plumper, deep red “cocktail plum” fruits; good in sauces and in salads), Nova (beautiful orangish-yellow grape tomato with excellent sweet flavor; firm and meaty), Geronimo (newer variety but already one of the most widely used beefsteak varieties; fruits are firm, nice red color and good taste), Tiren (early, classic San Marzano shaped tomato with same meaty texture and great flavor for sauce), or Sakura (early, delicious, bright red medium-sized cherry tomato with sweet flavor). You will also receive a few large Heirloom tomato varieties. We pick heirloom tomatoes slightly green to prevent splitting and damage, while transporting. Heirlooms are softer and more perishable when ripe, but the flavor of each is very memorable. Best to store upside down at room temperature until completely ripe. Very easy to can, freeze, and dehydrate for tomato flavors all season long!
-How to freeze: Core the big ones and cut smaller if you like, but just wash and pop the smaller tomatoes right into freezer bags.

ZUCCHINI: gourmet golden or green zucchini with uniform, cylindrical fruits and some with stripes. See Week 5 newsletter for usage and storage information.

ANNOUNCEMENTS

1. NICK’S COOKING CLASS next Mon., Aug. 22 from 6 to 8:30 PM: Our next cooking class is being “cooked up” by CSA member, Nick Ringe, along with a few of his colleagues. Nick is a Certified Executive Chef and has worked in the industry teaching classes, catering high-end weddings and private parties throughout Ann Arbor, and most recently feeding the massive student body at the University of Michigan. We will be exploring how we can replace meat-based protein with plant-based proteins. Our tentative menu may include: Blended Mushroom Sliders (our only meat-based dish), Simple Mixed Greens Salad enriched with Farro, Chipotle Marinated Veggies tossed with Quinoa, Green Coleslaw with Mint, and Roasted Tomatoes with Amaranth, and Wilted Greens. More details to come. Please register by email with your NAME, EMAIL ADDRESS, and PHONE NUMBER. A small fee between $5 and $10 is being determined to help pay for any materials and extra ingredients.

2. STILL ROOM FOR KID FARM DAY REGISTRATIONS– Wed., Aug. 31, 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 “Farm Olympics” using vegetables! Snacks harvested from the farm will be included. Advance registration is required due to limited space. We are asking for a small fee of $5/child. 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.
**U-pick Blackberries—$3/pint
**U-pick Flowers– Some of the flowers are ready in the u-pick flower garden. You may pick 1 bouquet of up to 10 stems for “free”. You may want to bring a vase/jar or scissors to keep your flowers fresher on the ride home! Extra bouquets $4.
**U-pick Tomatoes—ONLY these cherry and saladette tomato varieties are ready for picking and preserving in Hoop Houses 1, 2, and 3: Verona, Sungold Cherry, Sakura. U-pick price is a good deal–$3/quart. Farmer’s Market price– $3/pint.

4. WEEDING VOLUNTEERS NEEDED!! We “desperately” could use the extra hands in getting some major weeding done, especially in the strawberries and carrots. The rain has made some weeds grow 4 to 6 inches in one day. Please contact us.

5. PICK UP TIMES & LOCATIONS REMINDERS:
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.
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 1 P.M.

THE CORN FEAST HAS BEGUN!
By Deb and Richard

By the third week of May the untreated, organic corn seed was ready to plant in the warm soil. After it sprouted eighty days later, we are now harvesting. It grew slow in the warm soil without much water, but it still grew. The sandhill cranes came to visit almost daily to pull out the little corn seedlings to get at the corn kernel that had sprouted, but some still continued to grow. We put up some scarecrows made of shiny pie tins and the cranes seemed to lessen their voracious appetite, and more corn continued to grow. The rows were long, and although we raked them several times with the tine weeder, we had many lambs quarters and pigweed growing from last year’s overgrown potato patch. So we put on our straw hats and chopped at the weeds with the hoes, so the plants could find enough sun, and more corn grew.

As the corn tasseled, in came the deer in the early morning to bite the sweet stalks and sweet stems. Eventually the stalks made ears, and then we were visited by the raccoons and deer for night-time desserts. Late at night we trapped the coons and relocated them, and continued to try to scare the deer off. This seemed to help. Finally we picked the full, firm ears of corn, but we found many small holes, so we peeled back the husk to find fat, juicy caterpillars—the corn borer had arrived! You may have some in your share, but hopefully not too many! We just break off the tip when we find the offensive worm and eat the rest of the delicious, juicy ear of corn that we have been waiting for all year.

Organic sweet corn brings a healthy reminder that we don’t live alone, that we must share our meal with all beings great and small—from the microscopic to the megafauna. It is a great celebration of the community of life. We hope you will enjoy this feast of corn with all beings, past and present.

RECIPES

**Keep in mind a very easy way to find recipe ideas for almost any combination of share box ingredients is to type the items into your preferred “search bar”, and many recipe ideas will pop up.

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 (like basil), 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 #10
July 31-Aug 6, 2016

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 often before the harvest, we may sometimes substitute some vegetables for others. The information provided here is also published each week on our website.

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, PURPLE, or YELLOW BEANS: You will receive E-Z Pick (a round, tender, dark green, snap bean with good sweet flavor), 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), or Rocdor (long, slender, yellow bean; meaty, firm texture and no watery taste). See Week 9 for usage and storage information.

BEETS (Red Ace): topless, round, smooth, deep red roots with sweet flavor when eaten raw or cooked.
-How to use: roots good in juices, soups, stews, roasted, boiled, steamed, excellent grated raw into salads or baked goods.
-How to store: store unwashed in plastic bags in hydrator drawer of refrigerator for up to 2 weeks.

CARROTS (Mokum): a very sweet, slender, “pencil carrot” with edible green leaves. See Week 5 newsletter for usage and storage information.

CUCUMBERS or ZUCCHINI: You will receive Olympian (considered a slicing cucumber with dark green, straight 8-9 in. fruit; crisp with fresh flavor. See Week 5 newsletter for usage and storage information for cucumbers) or Zucchini (gourmet golden or green zucchini with uniform, cylindrical fruits and some with stripes. See Week 5 newsletter for usage and storage information for zucchinis).

EGGPLANT: You will receive Nadia (slender, purplish-black, glossy-like, bell-shaped fruit) or Orient Express (dark purple Asian type with long, slender, glossy fruits, which are tender, delicately flavored, and quick cooking). See Week 8 newsletter for usage and storage information.

FRESH HERBS: In general, store herbs upright with cut stems in 1 or 2 inches of water and refrigerate for up to 2 weeks or wrap in slightly dampened cloth and store in refrigerator. You may CHOOSE ONE from the following 4 herbs:
–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.
–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.
–Black-stemmed Peppermint–superior fragrance and flavor; forest green leaves with deep purple veins and stems, purple flowers; leaves are good as a hot or iced tea, and adds a delicious flavor when minced and added to cooked peas, carrots, potatoes, salads, and fresh strawberries.
–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; refrigerate in plastic bag for up to 3 days.
–*Genovese Basil—ALL SHARES will receive basil this week, an herb with sweet, spicy, shiny, green leaves. Keep in mind that this herb is very easy to preserve, so that you can enjoy it’s aroma all winter long. Pluck leaves off stem and put in freezer bags, dehydrate or hang upside down on branches to dry for a week and then remove leaves to store in a jar, and lastly make lots of pesto!! We supply it with root attached, so it will last up to a week when stored in a jar, vase, or glass of water on your counter or table top.

KALE (Green Curly): well-ruffled, curly green leaves on green stems; this variety makes a good, roasted “kale chip”. See Week 1 newsletter for usage and storage information.

KOHLRABI: delicious bulbous member of the cabbage family, that grows above ground and looks like a green apple with green skin and crisp, apple-white flesh; good sliced raw with dips or steamed and mashed or stir-fried. See Week 3 newsletter for usage and storage information.

MELONS: You will receive any of the following: Sunshine (8-10 lb. oval-rounded fruit; green-striped shell with bright yellow flesh, which is brittle, juicy, and very sweet), Sarah’s Choice Cantaloupe (sweet tasting, thick, orange flesh with corky net on the skin; medium-sized, oval fruit), or Honey Yellow (yellow-skinned honeydew melon with sweet, juicy, orange flesh).
-How to use: slice, dice and serve as drinks, salads, or salsa.
-How to store: If melon seems not quite ripe, store at room temperature until sweet smell is coming from the soft, stem end; then store in the refrigerator.

ONIONS: You will receive any of the following: Zephyr (purple-red skinned onion with sweet flavor) or Red Zeppelin (medium to large, globe-shaped bulbs with deep red color and will store for six months or more under proper conditions) or Walla Walla (sweet, mild, juicy, yellow-skinned; nice as a “green top” onion; not for storage) or 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 8 newsletter for usage and storage information.

PEACHES (Red Haven): an early rosy-orange skinned peach with firm, creamy yellow flesh. Mature peaches will continue to ripen after they are picked. **Some distribution sites did not receive peaches last week due to our inability to keep the peaches from over-ripening too quickly. We are going to try offering them this week again, but please understand that our peach trees have really taken a hit from the storm on Saturday (see the featured article), so we need to harvest some of the peaches a little early. See below for suggestions on ripening them:
How to store: If the fruit is firm and not quite ready, just set them on your kitchen counter in the sun or in a paper bag to ripen more quickly. The less the fruit is touching each other or at least not too many on top of each other, the longer they will last.

POTATOES: You will receive both Yukon Gold (yellowish brown skin with yellow dry flesh and pink eyes; long storage and good tasting; perfect baked, boiled, mashed or fried) and Red Norland (smooth, red skin and white flesh; great baked, boiled, or roasted). See Week 8 newsletter for usage and storage information.

SUMMER SQUASH: Everyone will receive Yellow Crookneck (long, curved neck with a sometimes bumpy, yellow skin; buttery flavor and firm texture). See Week 5 newsletter for usage and storage information.

TOMATOES: You will receive several quarts of any of the following: Red Delight (round, cluster cocktail tomato with firm, deep red, shiny fruits), Verona (similar to Juliet, but with even tastier, somewhat plumper, deep red “cocktail plum” fruits; good in sauces and 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), Nova (beautiful, bright orangish-yellow grape tomato with excellent, sweet flavor), Geronimo (newer variety but already one of the most widely used beefsteak varieties; fruits are firm, nice red color and good taste), or Sakura (early, delicious, bright red medium-sized cherry tomato with sweet flavor).
-How to freeze: Just wash and put tomatoes into freezer bags.

ANNOUNCEMENTS

1. ALINA’S COOKING CLASS is FULL on Thurs. Aug. 4 from 6 to 8:30 PM: There is no more space available for Alina Makin’s class, “Outside the Box: an Eastern-European Summer-House Dinner”. Thank you for those who have registered. An email will be sent out to everyone to remind them what to bring.

2. KID FARM HIKE on Aug. 5 at 4 PM: Come join us for a guided monthly exploratory walk around Tantre Farm on Friday, Aug. 5th. We’ll use all our senses as we take an approximately 45 minute hike with CSA member, Sheila Schueller, and explore the farm’s fields, wetlands, and forest. Sheila teaches ecology and field biology classes at Eastern Michigan University and the University of Michigan. Meet at the Distribution Shed at 4 PM. No RSVP necessary, but if you email that you plan to attend, then we know to wait for you.

3. KID FARM DAY will be on Wed., Aug. 31, 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, and other activities about animals and plants. Snacks harvested from the farm will be included. Advance registration is required due to limited space. A small fee is still being determined. 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.

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 Blackberries—$3/pint
**U-pick Basil –Free! The basil is flowering, so the leaves are smaller, but if you want to u-pick for pesto or preserving, please come and help yourself before it gets tilled under.
**U-pick Tomatoes—ONLY these cherry and saladette tomato varieties are available for picking and preserving in HoopHouses 1, 2, and 3: Verona, Sungold Cherry, Sakura. Easy picking and easy freezing in bags. U-pick price is a good deal–$3/quart. Farmer’s Market price– $3/pint.

5. 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, come join us. The rains have made some weeds grow 4 to 6 inches in one day. Please contact us.

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.
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 1 P.M.

REFLECTIONS ON THE FARM
(by Deb and Richard)

Last Saturday morning a super cell storm blew in from the east over Tantre Farm and dropped close to 7 inches of rain in just a few hours, eroding the fluffy, sandy beds of freshly tilled soil filled with newly planted fall beets and carrots like so much chocolate milk powder off the hillsides, creating gullies and gouges that were over a foot deep. Most of the peach trees heavily laden with fruit were decapitated, tossed, and branches broken back to the trunk, creating a local farm climate disaster.

For the last 2 months, we have had little or no rain. It seems like we got it all in one 2 hour period this past Saturday. Sheets of rain, gully ripping rain, eroding tons of topsoil downhill. Knocking down sweet corn, flowers, tomato trellises, gouging out first year strawberry plantings. Swollen mudslides swallowing up cabbage rows. Broad sheets of water flowing over the dry land, swishing squash tendrils in it’s wake. Exposing gravel and rocks and even pushing the heavy gravel beds out. Battering and beating straight standing flower stems willy nilly, which needed to be individually straightened one by one.

Luckily a lot of the destruction was spotty in places, so most crops in general faired pretty well and just had a good washing. Well, it’s time to pull up our boot straps and start again, ordering more seed, and replanting the fall crops that were destroyed. Only one more example of the extreme weather our dear planet is enduring. Ashes to ashes, dust to dust….

RECIPES

WATERMELON, CANTALOUPE AND RED PEPPER SALSA (Capay Organic Farm CSA “Farm Fresh To You” website)
1 pound piece watermelon
1 pound piece cantaloupe
1/2 red bell pepper
1/2 small sweet onion
1 tablespoon fresh lime juice
1/3 cup packed fresh cilantro sprigs
1/2 fresh jalapeno chile
2 tablespoons chopped fresh mint leaves

Remove rinds and seeds from melons and cut fruit into 1/4-inch dice. Cut bell pepper into 1/4-inch dice. Finely chop onion and cilantro and, wearing rubber gloves, finely chop jalapeño with seeds. In a bowl toss together all ingredients and season with salt. Salsa may be made 4 hours ahead and chilled, covered. Makes about 4 cups.

Tantre Farm CSA Newsletter
WEEK #8
July 17-23, 2016

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 often 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: an aromatic, bright green, salad green with a peppery mustard flavor; rich in iron and vitamins A and C. See Week 1 newsletter for usage and storage information.

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

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

CARROTS (Mokum): a very sweet, slender, “pencil carrot” with edible green leaves. Greens are delicious in soups and also salads.
See Week 5 newsletter for usage and storage information.

CUCUMBERS: long, cylindrical, green-skinned fruit of the gourd family with mild, crisp flesh. The thin skin doesn’t typically need peeling, but some thinner skinned fruits seem to have attracted some insect damage this season, so just cut off the outer skin and enjoy the inner, juicy parts. These cucumbers are GREAT juiced or blended with lemon juice and a little sweetener! See Week 5 newsletter for usage and storage information.

EGGPLANT: You will receive Nadia (slender, purplish-black, glossy-like, bell-shaped fruit) or Orient Express (dark purple Asian type with long, slender, glossy fruits, which are tender, delicately flavored, and quick cooking).
-How to use: may be salted to remove bitterness from old fruit, but also makes it less watery and more absorbent, and can greatly enhance the taste and texture of your dish; can be baked, boiled, fried, grilled, or can be sliced into rounds for grilling or broiling, and cut into cubes for stews and stir-fries. Lots of recipes and basic cooking tips in the “A to Z cookbook” and on the internet.
-How to store: best fresh, but can be stored at room temperature or in refrigerator drawer for up to 1 week.

FRESH GARLIC: a bulb of several papery white cloves; believed to help in fighting infections, cancer prevention, and bolstering the immune system. See Week 6 for usage and storage information.

FRESH HERBS: We are letting our smaller patches of herbs recuperate for a week, so everyone will just receive 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 Red Russian Kale (the stems are purple, and leaves are deep gray-green, purple-veined, flat, non-curled, and tooth-edged.) See Week 1 for usage and storage information.

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

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, & other dishes for flavor
-How to store: not for long storage; wrap in damp towel or plastic bag in fridge for 2 to 7 days.

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 the starch to sugars and may turn dark when cooked.

SPICY GREENS MIX: a blend of arugula, Kyona/Mizuna, and red and green mustards. See Week 1 newsletter for usage and storage information.

SUMMER SQUASH or 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 information.

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 4 newsletter for usage and storage information.

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). The deer are invading the patch, so we had to pick them all. Some of the melons might be slightly underripe, but we did our best at culling those.
-How to use: slice, dice and serve as drinks, salads, or salsa.
-How to store: If melon seems not quite ripe, store at room temperature until sweet smell is coming from the soft, stem end; then store in the refrigerator.

ANNOUNCEMENTS

1. INTRO TO MUSHROOMS CLASS on August 1: Our local forager, Rachel Mifsud, is offering a different foraging class around the beginning of each month at Tantre Farm from 6 to 9 PM from June through October. This class will introduce you to the major characteristics to look for when identifying mushrooms, while applying proper vocabulary. The easiest way to learn the vocab is to see examples. So we will be “in the field” for the entire 3 hours, lecturing as we go. Bring water, your harvest basket, bug spray, and your notebook and pen. Cost is $25 per class. You may pay in person or pre-pay online at http://mkt.com/willforageforfood/foraging-chelsea. More info at: http://willforageforfood.com/index.php/classes/foraging-101-series and also on our website on our Events Calendar.

2. ALINA’S COOKING CLASS on AUG. 4 from 6 to 8:30 PM: We are offering another cooking class in the beginning of August to show our CSA members 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.

3. THANKS TO THOSE WHO CAME to the TAPENADE CLASS on July 14 and to the SUMMER WORK PARTY on July 17. Thanks to Noemi and those who joined us for the Tapenade Class, where we learned how to use greens, tops and bottom ends of roots, edible weeds, and discarded stems of onions and herbs into a delicious tapenade. We ended up with 8 jars for the Tantre freezer, and everyone else went home with jars of this delectable spread, raspberry salad dressing, and potato tapenade soup. Also, thanks so much for joining us for delicious potluck food, berry picking, and good companionship at the Summer Work Party. We clipped about 32 crates of garlic for drying and curing, weeded the Herb Garden, the Flower Garden, and the entire Kid Garden. Our CSA members are awesome! Thanks soooo much for your interest and support!!

4. PLASTIC “GROCERY BAGS” NEEDED: Please feel free to donate used bags for use at the markets or distribution sites.

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.
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 1 P.M.

LA JOIE DE VIVRE
(From Deb and Richard)

We arise early pretty much every day, work all day, and sometimes stay up late into the night replying to emails and finishing office work. We work in the shivering cold and the intense heat, the dry, finger-splitting days and the muddy days, the hair-whipping days and the balmy, calm days. We get up at 4 AM to load the truck full of freshly harvested produce on market days and unload the truck back at the farm at 4 PM. We feed and water the animals and prepare three home-cooked meals daily for about 10 to 15 people. The question is: What is it that carries us from early in the morning throughout the day to late at night?

What is it that carries us?…. the sunshine? the star shine? the moonshine? Is it the children blowing bubbles, eating freshly picked raspberries and mulberries, or sharing play time with newly found friends? Is it the laborious exercise of repetitive, hard work or the fine meals prepared with loving care and attention shared with one another? Is it the sound of long-awaited rain or morning birds or chattering farm animals? Is it the trees or the grasses that give us oxygen to breathe? Is it the markets and the beloved community that we visit twice a week? Is it the reviving rest that comes from tired bodies? Is it the nutritious food or the healthy soil?

What is it? Is it as simple as air, water, and soil? It seems that we are in danger of losing the fresh air, clean water, and healthy soil that surrounds our planet. How do we conserve and share these things in common? What should we do every day if these are the things that carry us. Plant more trees, cherish the animals, respect all life large and small, take care of each other, seek justice for those who have been wronged? What are we doing to help that which carries us? What can we do today? How fully are we willing to take care of the air, water, and soil that sustains us and the animals and plants around us and each other? What limitations, definitions, and abstractions do we impose? What prejudice and discrimination and judgement do we suffer upon each other?

It is time to come together, to work together every day, “to see a world in a grain of sand and heaven in a wild flower; hold infinity in the palms of your hand and eternity in an hour”. Every moment is full of infinite potential. We only need to realize and go beyond our concern over our small, little lives. To learn to let go and learn to love again. To drop the guns, tear down the walls, to help those that need resources, and to open ourselves to an unbounded joy of life. It is “la joie de vivre”– the joy of life!

RECIPES

VEGETABLE TEMPURA
For 6 meal or 10 appetizer servings, prepare about 60 pieces of vegetable pieces (onion rings, whole green beans, carrots, zucchini, eggplant, broccoli florets,beets, turnip slices, 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.

WATERMELON LEMONADE WITH BERRIES (from Rolling Prairie Cookbook by Nancy O’Connor) Serves 2.
2 cups seeded, cold watermelon chunks
½ cup frozen raspberries or strawberries
½ cup chilled lemonade
1 to 2 Tbsp. sugar or honey (to taste)
8 to 10 ice cubes
Place all ingredients in a blender until well-blended. Pour into large, frosty mugs.