Tantre Farm CSA Newsletter
WEEK #12
Aug. 9-15, 2015

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.

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.

**Also, if you’re having trouble identifying any unfamiliar produce, please look for “Veggie ID” with additional information on our website under CSA INFO or under RECIPES.

THIS WEEK’S SHARE

ARUGULA (Sylvetta): also known as “wild rocket” with more deeply lobed leaves and a more pungent flavor; an aromatic, bright salad green with a peppery mustard flavor. See Week 9 for usage and storage information.

BEETS: You will receive Red Ace (round, smooth, deep red roots with sweet flavor and medium-tall, red-veined green leaves). See Week 7 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 10 for usage and storage information.

CARROTS (Romance): blunt-tipped, deep orange roots with impressive flavor for a summer-harvested carrot. See Week 9 for usage and storage information.

CUCUMBERS or ZUCCHINI: You will receive Olympian (a slicing cucumber with dark green, straight 8-9 in. fruit; crisp with fresh flavor) or Green Zucchini (uniform cylindrical, green fruits with mild See Week 7 for usage and storage information on Cucumbers. See Week 8 for usage and storage information on Zucchini/Summer Squash.

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, and used as an expectorant or decongestant. See Week 6 for usage and storage information.

FRESH HERBS: **Please keep in mind that 1 bunch of herbs does NOT mean 1 of each herb! It means choosing 1 BUNCH out of a selection of whatever is there. We have limited quantities of herbs of certain varieties, so we can’t provide all of them for everyone (although we wish we could!). This means that many times we are SHORT on herbs, since some of you are still mistakenly taking all of the choices, which are meant for other members. You are welcome to come to the farm, if you really need a specific herb. Please follow the directions closely on the whiteboard and ask questions if you are unsure. Thank you for understanding!

*This week members may choose from 5 CHOICES with 4 varieties of Basil or a Cilantro bunch to choose from (not 1 of each!):
–Genovese Basil (with root attached)—an herb with sweet, spicy, shiny, green leaves; traditionally used in pesto and many types of cooking.
–Cinnamon Basil- small thin serrated green leaves with contrasting purple stems and purple-spiked flowers; savory element to raw dishes, soups, hot drinks, infused oils, and especially suited to fruit dishes. This is delicious as an exotic flavored hot tea!
–Lemon Basil—narrow, ovate, light green leaves producing a lemon scent & strong citrus flavor; use fresh or dried in vinegars, fish, chicken, vegetables and soups; common herb found within Thai, Indonesian and several Middle Eastern region cuisines.
–Thai Basil– has small, narrow leaves, purple stems, and pink-purple flowers; type of basil native to Southeast Asia that has been cultivated to provide distinctive traits; its flavor, described as anise- and licorice-like and slightly spicy and more stable under high or extended cooking temperatures than that of sweet basil.
–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.
**How to store: Typically store herbs in a jar of water or a bag in the refrigerator. Whether the basil this week has a root or just stems, it will last longer when stored in a jar, vase, or glass of water on your counter or tabletop. Since basil is a hot weather plant, it doesn’t like the cold, so will last longer outside of the refrigerator.

KALE: You will receive Lacinato Kale (dark green, noncurled, blistered leaves, but heavily savoyed).
See Week 2 for usage and storage information.

LETTUCE: You will receive a head/heads of Green/Red Leaf, Romaine, or Buttercrunch. See Week 2 for usage/storage information.

MUSHROOMS (Shiitake): flower-like cracking pattern on brown cap; edible mushroom native to East Asia; good in sandwiches and cooked; many medicinal qualities too; grown on logs. If you don’t care for mushrooms, then leave them for someone else or gift them!
-How to use: brush off dirt to clean or wipe with damp cloth, do not wash or submerge in water; good grilled, sautéed, steamed, in soups, and in sandwiches
-How to store: place in paper bag or wax bag and keep in refrigerator for up to 5 to 7 days.

SWEET ONIONS: You will receive Red Long of Tropea (specialty variety of tall, elongated, red bulbs traditionally grown in Mediterranean Italy and France) or Ailsa Craig (a huge, sweet, mild, yellow-skinned, heirloom onion that is well known by British gardeners who grow show-size onions). See Week 7 for usage and storage information.

NEW 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 Dakota Red (red potato with white flesh that is good for baking, boiling, or frying). See Week 7 for usage and storage information.

RADISHES or HEIRLOOM TOMATO: Wed. members will receive Cherriette radishes (smooth, bright red roots with short green, edible tops and a sweet/hot taste). See Week 1 for usage and storage information. If we don’t have enough radishes for the end of the week, Fri/Sat members may receive an Heirloom Slicing Tomato (We pick heirloom tomatoes slightly green to prevent splitting and damage, while transporting. Heirlooms are softer and more perishable when ripe. Best to store upside down at room temperature until completely ripe).

PATTY PAN/SUMMER SQUASH: You will receive Patty Pan (looks like a spaceship! tender, rounded scallop, light green squash; nutty flavor) or Yellow Crookneck (long, curved neck with a sometimes bumpy, yellow skin; buttery flavor and firm texture. See Week 8 for usage and storage information.

SWISS CHARD: close relative of garden beets; very small, multi-colored, large veined, semi-crinkly, dark green leaves; mild flavor; good source of vitamins A, E, & C, as well as iron & calcium. See Week 4 for usage and storage information.

TOMATOES: You will receive something of the following: Five Star Grape (oval to oblong, baby red grape tomatoes, which have a chewy texture, sweet taste, and few seeds), Chiquita (deep rose-pink grape tomato with great flavor and pleasant texture), Mountain Magic (bright red, round tomatoes with very sweet flavor; excellent in salads), 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). See Week 11 for usage and storage information.

WATERMELON: Wed. members will receive Little Baby Flower Red (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), and then we need to see if we have enough for the end of the week. See Week 11 for usage and storage information for Watermelon.

ANNOUNCEMENTS

1. KID FARM HIKE on Aug. 14: Come join us for a guided monthly exploratory walk around Tantre Farm on this Friday, Aug. 14, at 2 PM. We’ll use all our senses as we take an approx. 45-60 minute hike with CSA member, Alisse Portnoy. Meet at the Main House’s Distribution Shed at 2 pm.

2. STILL SPACES LEFT FOR KID FARM DAY on Wed., Aug. 19, 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 with a small fee for materials, which 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 as soon as possible, so we can brainstorm and share our ideas.

3. VACATIONS or OUT OF TOWN: Please remember to contact us at least by Saturday or Sunday (NOT in the middle of the week of the switch) to make changes in pick up days or locations.

4. PLASTIC “GROCERY” (ONLY!) 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-UM employees (Wed)–3 PM to 6 PM
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 12 P.M.

REFLECTIONS ON THE FARM
By Richard & Deb

The summer of 2015 has seen more water and cool weather than any other year for this area in our memory. This has pushed back the summer harvest for the heat-loving crops such as tomatoes, sweet corn, melons, and peppers. The arid, dry days of July were none or very few. Therefore, this is a season to celebrate the abundance of crops that like cool and wet. Root crops, such as beets, carrots, and potatoes are bursting with vitality. Greens, such as lettuce, arugula, kale, and Swiss Chard are gracing the hills with a rainbow of greens, reds, purples, and yellows. Cabbages, onions, and mushrooms are also swelling with crispy, fat, tender delight!

The mushroom logs are awake with thousands of fruit this week. In general, at this time of year, the second week of August is when we see the heaviest fruiting of shiitake mushrooms in this area. With the abundant cool weather and rain all season, the logs are saturated with mycelium and have begun to fruit like never before! So although corn and the bulk of the tomato crop and red peppers are still yet to come next week, we do have a generous endowment of shiitake this week!

We are looking forward to a delightful last eight weeks of harvest with an abundance of end of summer and fall vegetables and fruit for you to enjoy.

RECIPES
**Keep in mind a very easy way to find recipe ideas for almost any combination of share box ingredients is to type the items into your preferred “search bar” with the word “recipe” after it, and many recipe ideas will pop up. Have fun searching! Lots and lots of ideas!

CINNAMON BASIL TIPS: Add chopped fresh cinnamon basil to pumpkin pie filling as an alternative to ground, dried cinnamon. Steep cinnamon basil leaves in water and sugar, bring to a boil to infuse and use this simple syrup to flavor whipped creams or dessert. Puree Cinnamon basil with garlic and olive oil for pesto and use to top fresh pasta. Blend Cinnamon basil leaves with heavy cream and beat until desired whipped cream consistency, then top brownies or pie.

LEMON BASIL TIPS: Chop lemon basil and puree with fresh blueberries and water, then serve as a cold soup. Blend fresh lemon basil with cream, then warm and serve over pasta. Add chopped fresh lemon basil to lemon cookie dough. Puree lemon basil leaves with 1/4 cup water, then mix with sweetened yogurt and freeze and serve frozen yogurt with grilled nectarines. Make lemon pesto.

PESTO SAUCE (The Pleasure of Herbs)
2 c. washed fresh basil
3 cloves garlic
4 Tbs. pine nuts or walnuts (optional)
1/2 c. olive oil
1/2 c. grated Parmesan cheese
Place all ingredients in the blender or food processor, except the cheese, which is added after the first ingredients are pasty; and then blended again briefly. Serve this on hot pasta, boiled potatoes, green beans, sliced tomatoes, corn-on-the-cob, steak, fish, or mix with yogurt as a dipping sauce for vegetables.

Tantre Farm CSA Newsletter
WEEK #10
July 26-Aug. 1, 2015

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.

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.

**Also, if you’re having trouble identifying any unfamiliar produce, please look for “Veggie ID” with additional information on our website under CSA INFO or under RECIPES.

THIS WEEK’S SHARE

ARUGULA (Sylvetta): also known as “wild rocket” with more deeply lobed leaves and a more pungent flavor; an aromatic, bright salad green with a peppery mustard flavor
-How to use: add to salads, soups, and sautéed vegetable dishes
-How to store: very perishable, so use up quickly; store in plastic bag with a paper towel in refrigerator for up to 5 days.

BEETS: You will receive a mixed bunch of Red Ace (round, smooth, deep red roots with sweet flavor and medium-tall, red-veined green leaves) and Chioggia (Italian variety with leaves all green and pink-striped stems; root has cherry red, candy-striped flesh and has a sweet flavor).
-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.

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

FAVA BEANS (optional and limited, so may run out): 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 cooked, is edible. This link shows 5 ways to prepare favas: http://www.thekitchn.com/5-fantastic-ways-to-cook-fava-beans-190674. See Week 6 for usage and storage information.

GREEN BEANS (Jade): long, slender, deep green, filet bean. See Week 8 for usage and storage information.

CARROTS (Nelson): a sweet, blunt root with smooth, crisp texture and deep orange color. See Week 9 for usage and storage information.

CUCUMBERS: a slicing cucumber with dark green, straight 8-9 in. fruit; crisp with fresh flavor. See Week 7 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:
–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. Medicinally has been proved to chelate toxic metals from our bodies and considered a powerful tissue cleanser.
–Dill– feathery green leaves that go well with fish, potatoes, beets, carrots, and yogurt sauces; considered a good luck symbol by early Romans. Dill partners nicely with Cucumbers this week!
–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.
–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 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 2 for usage and storage information.

LETTUCE: You will receive Green Leaf, Red Leaf, Romaine or Buttercrunch. See Week 2 for usage and storage information.

LEEKS: green leaves with white to pale green stems.
Cooking Tip: Slit from top to bottom and wash thoroughly with root facing up to remove all of the dirt trapped between the leaf layers.
-How to use: white and lower part of greens can be cooked whole, chopped in slices and substituted for onions; delicious raw in salads or cooked in soups, quiches, casseroles, stews, stocks, or stir-fries.
-How to store: refrigerate unwashed for 2 weeks in plastic bag.

NEW 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 7 for usage and storage information.

RADISHES: Wed. members will receive Pink Beauty (pink-colored root with mild, spicy flavor), and maybe some at the end of week.
-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.

PATTY PAN/SUMMER SQUASH: You will receive Patty Pan (looks like a spaceship! tender, rounded scallop, light green squash; nutty flavor) or Yellow Crookneck (long, curved neck with a sometimes bumpy, yellow skin; buttery flavor and firm texture. See Week 8 for usage and storage information.

SWISS CHARD: close relative of garden beets; very small, multi-colored, large veined, semi-crinkly, dark green leaves; mild flavor; good source of vitamins A, E, & C, as well as iron & calcium. See Week 4 for usage and storage information.

ANNOUNCEMENTS

1. KID FARM DAY will be on Wed., Aug. 19, 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 with a small fee for materials, which 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 as soon as possible, so we can brainstorm and share our ideas.

2. WEEDING VOLUNTEERS NEEDED: Thank you so much to those of you, who continue to volunteer! 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.

3. VACATIONS or OUT OF TOWN: Please remember to contact us at least by Saturday or Sunday to make changes in pick up days or locations.

4. PLASTIC GROCERY BAGS NEEDED: Please feel free to donate used, clean bags for use at the markets or distribution sites. We have plenty of paper bags right now!!

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-UM employees (Wed)–3 PM to 6 PM
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 12 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” with the word “recipe” after it, and many recipe ideas will pop up. Have fun searching! Lots and lots of ideas!

COLD CUCUMBER LEEK SOUP (contributed by CSA member, Kim Bayer)
*This is a creamy soup made without cream, using potatoes instead for body. For a lighter soup, you can leave out the potatoes. There are a number of different vegetable variations that are also good!
Ingredients:
2 leeks – white and light green part, cut in half, cleaned, thinly sliced (or 3/4 cup chopped onions, shallots or scallions)

1 large clove garlic – coarsely chopped

1 Tbsp. oil

1-2 c. potato – chopped into 1-inch pieces

2 c. thinly sliced cucumber
2 Tbsp. dill – chopped fine and divided

2 c. broth (should just cover vegetables, may need a little more)

1-2 c. cold buttermilk or plain yogurt

Directions: Sauté leeks and garlic in the oil, just until wilted and not yet browned. Add potato and cucumber. Stir a bit. Add 1 T. chopped dill. Just barely cover vegetables with broth and bring to a simmer. Let simmer until potatoes are very tender, but not falling apart, about 20 minutes or so. When the vegetables are very soft, let the mixture cool. Once it’s cool, puree vegetables and broth together with an immersion blender, regular blender, food processor, etc., adding the remaining 1 T. dill. Check the seasoning – add salt and pepper if you like. Chill the vegetable puree. Before serving stir in the amount of buttermilk that you like. I find that 2/3 vegetable puree to 1/3 buttermilk is about right at our house.  Garnish with more dill.

Variations
Summer squash soup: Substitute zucchini or yellow squash or any summer squash for the cucumber and potato combo. We eat this a lot and love it on hot days. With some bread and cheese, it makes a great meal.
Summer borscht:  For the main vegetables, use a combination of 1/3 potatoes, 1/3 beets, and 1/3 cabbage.  Can also throw in a couple of carrots or turnips. I often use leftover beets that I’ve already roasted for this – just adding them at the end of the simmering time.  Even people who don’t like beets love this soup.
Vichyssoise: You can use just potatoes and leeks as the vegetables to make French vichyssoise. Don’t use a food processor to puree it though – it will become gluey. You may want to use chives instead of the dill and replace the buttermilk with either milk or half and half.

SWISS CHARD AND SUMMER SQUASH FRITTATA (adapted from Moosewood Restaurant Low-Fat Favorites, the Moosewood Collective with http://nofearentertaining.blogspot.com)
Ingredients:
1 lb. Swiss chard (or other greens, such as beet greens, arugula, etc.)
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 Tbs. chopped fresh basil
1/4 tsp. Salt
1/2 tsp. Ground black pepper
grated Parmesan cheese (optional)

Directions: Wash the Swiss chard, remove and discard the large stems, and finely chop the leaves. In a 10-inch cast iron skillet, sauté 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 a bout 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 sautéed Swiss chard. Coat the bottom of the skillet with the remaining tsp. 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.

Tantre Farm CSA Newsletter
WEEK #8
July 13-19, 2015

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 cooked, is edible. This link shows 5 ways to prepare favas: http://www.thekitchn.com/5-fantastic-ways-to-cook-fava-beans-190674. Also, a CSA member passed on this delicious looking Bean Dip recipe with goat cheese: http://www.simplyrecipes.com/recipes/fava_bean_dip_with_goat_cheese_and_garlic. See Week 6 for usage and storage information.

GREEN BEANS (Jade): long, slender, deep green, filet bean
-How to use: raw in salads, steamed, sautéed, stir-fried, etc.
-How to store: refrigerate in plastic bag for up to 1 week

BROCCOLI (Wednesday AA Farmers Market and MOVE Wellness members will only receive broccoli this week, since we had a surprise harvest of it last week for all the others): 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, sautéed, stir-fried, in casseroles, soups, pizzas, etc.
-How to store: store loosely in plastic bag for up to a week

CARROTS (Nelson): a sweet, blunt root with smooth, crisp texture and deep orange color.
-How to use: Can be used raw as carrot sticks, grated in salads or juiced; steamed or sautéed, in stews, soups, casseroles, stir-fries
-How to store: Remove greens from roots and refrigerate dry and unwashed roots in plastic bag for up to 2 weeks; greens may last up to a week refrigerated in plastic bag.

CUCUMBERS: a slicing cucumber with dark green, straight 8-9 in. fruit; crisp with fresh flavor. See Week 7 usage and storage information.

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. See Week 6 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:
–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.
–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.
–Tarragon– It’s flavor is delicate and almost licorice or anise-like; an essential herb in French cuisine; exceptional in egg dishes, poached fish, chicken, mushrooms, salad dressings and with other vegetables.

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 for usage and storage information.

LETTUCE: You will receive lettuce heads, which may include Panisse, Green Leaf, Red Leaf or Romaine. See Week 2 for usage and storage information.

SUMMER ONIONS: larger sweet bulb than green onion with edible green stem attached. See Week 7 for usage and storage information.

*NEW!! SHIRO PLUMS: We are excited to offer you a small amount of our first plum of the season, and it sure is tasty! This is a very early, well-known, Japanese plum with beautiful yellow color and excellent flavor; sometimes a rosy, reddish blush when ripe. Yum!!
-How to use: excellent in tarts, sauces, crisps, etc.; when cooked turns a beautiful, golden-orange color (see this easy jam recipe: http://thewellseasonedcook.blogspot.com/2010/08/shiro-plum-jam-with-vanilla-bean.html)
-How to store: If plum seems firm, just let it sit out for a day or two or in a paper bag until it softens. Good for about 3 days in the refrigerator.

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.

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) or Patty Pan (tender, rounded scallop, bright yellow squash with a green tip; nutty flavor).
-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; very small, multi-colored, large veined, semi-crinkly, dark green leaves; mild flavor; good source of vitamins A, E, & C, as well as iron & calcium. See Week 4 for usage and storage information.

ANNOUNCEMENTS

1. SUMMER WORK PARTY/OPEN HOUSE Sunday, July 19 between 1-4 p.m. This day is forecast for clear and sunny, but one never knows this year! 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 of potatoes! 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 the Dorkestra perform live music, while you pick a pint of raspberries, which would go nicely with our plans to make fresh, hand-cranked, home-made ice cream! These are further incentives to encourage folks to come out to see the farm. As usual a potluck is included, so please feel free to bring a snack or refreshment. Please feel free to come early at 11 AM to help us set up tables and chairs, etc.

2. “MEDICINAL HERBS” CLASS –Thanks to Rachel Mifsud and all 13 participants, who showed up to learn how to use herbs and lawn weeds to heal and make our bodies feel better. Everyone went home with a container of each of the following: Bug Bite Butter, Headache Tincture, Tummy Tea, Ache Balm, and Cough and Cold Syrup. The bug bite butter has been dipped into many times today on the farm to relieve our poor bodies of all those mosquito bites. We are looking forward to trying the others too in the coming weeks and months.

3. “A TO Z COOKBOOKS” AVAILABLE! Each distribution site will have a few cookbooks for sale for $15 (retail value $19.95). If we run out at your site, please send us an email.

4. FARM TRUCK NEEDED: Our truck’s frame has cracked (see feature article for the story), but is fixed for the moment with a temporary welding job. We are looking ideally for a used 3/4 ton, 4 wheel drive, pick up truck that can handle some bumpy fields and field roads for sale or donation. If not exactly that though, we still would consider other types of trucks. Call Richard at 734-385-6540 or email us.

5. BAGS NEEDED: If anyone has any clean, paper or plastic, grocery bags we could use some donations at any of the distribution sites, since we are running low. Also please consider bringing your own cloth bags, coolers, tubs, etc. to take your shares home. We can still use the extra bags though, especially at the farmers markets. Also, please return any berry baskets that you may have at home. Thanks for those of you, who remember to return your boxes every week!

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 P.M.
Farm (Wed.)–10 A.M. to 7 P.M.
Washtenaw Food Hub (Wed.) –6 P.M. to 8 P.M.
Washtenaw Food Hub (Wed. UM employees only) –3 to 6 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.

SPRING IN JULY
By Richard and Deb

The cow pasture is green and lush for mid July. The clover is really enjoying this cool, wet weather, and the cows are in “clover heaven”. Actually most everything on the farm looks green and healthy. Sometimes it seems like we are still in April, even though we are three weeks past the Solstice.

As most of you know, the cool wetness creates perfect breeding grounds for mosquitoes though, so we have earned many badges of honor in the field as we battle the buzzing and biting in our face and ears as we harvest. Thanks to our good neighbor though, we have borrowed stylish mosquito head nets to wear.

Because of the constant water and high humidity, it’s been easy to start some of the most demanding crops, such as carrots and parsnips. Along side that, the weeds are also growing very easily and take much of any of the extra time we have to subdue them. The strawberries are gone, and the Heritage raspberries are trickling in. These are a fall variety of raspberry, so we won’t have much for u-pick just yet, but we will have them at the market tables if you’d like to taste them as a summer berry. They are best when they return in Sept. though, when the cool weather makes them sweet.

We lost four plum trees and a peach tree this past winter due to winterkill, but the remaining fruit trees are coming in strong. You will see some golden, sweet/tart, hardy Japanese yellow plums as part of your share this week! We are so pleased to see the fruit on all the trees filling up with all the rain. Hopefully the insects will not have done too much damage to the remainder of the fruit.

The fava beans are hugely lush and are continuing to make more blossoms, which is unusual, because they usually shut down in mid July. All the tomatoes and peppers are growing well, and we should see some in the shares towards the end of July or beginning of August. The sweet corn is healthy and green, and will be ready in a few weeks as well. Many melons are sprawling and swelling into small fruits. The onions are bulbing, fat, and happy. The potatoes are flowering and sizing up with a rainbow of color. It’s a little difficult to get to the fields sometimes, since we have to steer around all the mud puddles, which keep getting bigger and deeper. The holes and ruts have caused our farm truck’s frame to crack, which led to a few hours making a temporary welding fix one day. If anyone has an old pick up truck for farm use, please let us know!

With the abundance of rain come abundant vegetables, so we are looking forward to a great harvest season. Even though the weather is challenging, there is so much food! It is not difficult to find great abundance of nourishment on this earth.

RECIPES
**Keep in mind a very easy way to find recipe ideas for almost any combination of share box ingredients is to type the items into your preferred “search bar” with the word “recipe” after it, and many recipe ideas will pop up. Have fun searching! Lots and lots of ideas!

PLUM OATMEAL BREAD (from – See more at: http://waywardseed.com/products/recipes/detail-plum-oatmeal-bread.html#sthash.mM0av3Jt.dpuf)

Ingredients:
2 teaspoons white vinegar
milk
2 cups flour
1/2-cup brown sugar
2 1/2-teaspoon baking powder
3/4-teaspoon baking soda
1/4-teaspoon salt
1-cup quick oats (not instant)
1 cup chopped plums
1/2-cup chopped nuts
1 egg
2 tablespoons vegetable oil

Directions: Pour vinegar into a 1-cup measure. Add milk to make 1 cup total and let stand 10 minutes. Combine flour, brown sugar, baking powder, baking soda and salt in a large bowl. Stir in oats, plums and walnuts. Beat egg and add soured milk and oil. Pour all at once into dry ingredients and stir to moisten. Pour into bread pan. Bake at 350° for 45 minutes or until toothpick comes out clean.

Tantre Farm CSA Newsletter
WEEK #6
June 29-July 4, 2015

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.

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 cooked, is edible. 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.
-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. This link shows 5 ways to prepare favas: http://www.thekitchn.com/5-fantastic-ways-to-cook-fava-beans-190674
-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 this newsletter. Delicious!

RED BEETS & GREENS: smooth, deep red roots with sweet flavor and medium-tall, red-veined green leaves. *The beet greens are especially delicious right now, and can be used like spinach.
-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.

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; if cloves begin to get soft or moldy, break off bad clove and chop up others and pack into small jar filled with olive oil; then refrigerate (great gift idea!).

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:
-Black-stemmed Peppermint–forest green leaves with deep purple veins and stems, purple flowers; leaves are good as a hot or iced tea; adds a delicious flavor when minced and added to cooked peas, carrots, potatoes, salads, and fresh strawberries.
-Chives—mild, onion-flavored herb with long, slender, hollow leaves; can be added to potato salad, baked potatoes, soups, salads, omelets, dips and spreads, pastas and sauces.
-Dill– feathery green leaves that go well with fish, potatoes, beets, carrots, and yogurt sauces; considered a good luck symbol by early Romans.
-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.

KALE (Lacinato): dark green, noncurled, blistered leaves, but heavily savoyed.
-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 2 heads of lettuce, which may include Panisse (large, lime-green, lobed oak leaves with excellent flavor) along with possible 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.

GREEN & RED ONIONS (also called “Scallions”): young shoots of Green and Red onions with long green stalks and milder tasting than large bulb onions; full of great fiber and antioxidants, high in potassium and source of vitamins C and B-6.
-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.

SHELLING PEAS: small, round green seeds in easy to shell pod with delicious flavor for fresh eating and freezing. Pull stem end down the side to open pod like a zipper.
-How to use: Add shelled peas to soups, stews, sautés, or stir-fries. Blanch or steam for 2-4 minutes only until color is bright green.
-How to store: Refrigerate in plastic bag for 4-5 days. If kept too long, their sweet flavor and crisp texture diminishes.
=How to freeze: Peas freeze well, but will lose their crunchy texture. Blanch for 2 minutes (shell peas must be shelled first), rinse with cold water, drain, and pack into freezer containers.

SWISS CHARD: close relative of garden beets; very small, 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 or beet greens; 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.

ANNOUNCEMENTS

1. U-PICK STRAWBERRIES AT THE FARM: You may come to u-pick any day this week, but email us or call Deb 734-385-6748, so we know you are coming. $5/qt. for members and $6/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 plastic containers at the Distribution Shed.

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 vacations coming up. All changes can be made yourself on our website under a Membership Actions link on the CSA tab on our website. Any last minute changes after Saturday need to be made administratively, so email Deb. If you can’t pick up for some reason on Friday or Saturday this coming weekend, because you forgot about the 4th of July, please let us know, and we will either NOT harvest a share for you or make some changes with Friday or Saturday pick up. It will be too late though to make a Wed. pick up. Also keep in mind that changes need to be made within the same week (Sun.-Sat.), not into the following week of distribution.

3. “MEDICINAL HERBS” CLASS: Local forager, Rachel Mifsud, will be leading this class at Tantre Farm on Sun., July 12. We will spend the afternoon in the farm’s summer kitchen using lawn weeds and common garden herbs to produce medicines. This is your chance to learn how to make salves, liniments, tinctures, and healing teas. This class will not include a plant walk. All plants will be pre-harvested, so that we can focus on learning the techniques. Tentative products (subject to change): 1) Bug Bite Butter 2) Headache Tincture 3) Tummy Tea 4) Sleepy Tea 5) Ache Liniment. Cost: $20 for CSA members, which includes instruction, foraged tea and snacks, and 5 herbal products. This is an excellent value! Similar medicinal products would be worth at least $30 if you were to purchase them. RSVP REQUIRED until the class is full. Please include your Name, Email Address and Phone Number in the body of your email.

4. SUMMER WORK PARTY/OPEN HOUSE Sunday, July 19 between 1-4 p.m. This day often tends to be hot and sunny, but not sure about THIS summer! 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, picking a pint of raspberries, which would go nicely with our plans to make fresh, hand-cranked, home-made ice cream! These are further incentives to encourage folks to come out to see the farm. As usual a potluck is included, so please feel free to bring a snack or refreshment. Also, if anyone wants to help “set up” at 11 or 11:30 AM or bring a musical instrument, while our other musicians take a break, please let us know. We look forward to showing you the farm! More details to come!

5. NEW ORDER OF “A TO Z COOKBOOK” HAS FINALLY ARRIVED! Some of you have been waiting for the new shipment of cookbooks to arrive. Well, they are here! Each distribution site will have a few more cookbooks for sale for $15. If we need more, and they are not at your site, send us an email, so we can set one aside for you the next week with your name attached.

6. WEEDING VOLUNTEERS NEEDED: We have plenty of weeds to pull, especially after this rain. 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!

7. 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 12 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” with the word “recipe” after it, and many recipe ideas will pop up. Have fun searching! Lots and lots of ideas!

FAVA BEAN SALAD (from Capay Organic Farm CSA “Farm Fresh To You” website)
1 lb. Fava beans, shelled
2 green onions, finely sliced
1/4 cup extra virgin olive oil
2 cloves garlic, finely chopped
2 tablespoons vinegar
1/2 teaspoon salt
1 tablespoon parsley OR cilantro
pinch ground pepper

Boil the beans in slightly salted water until tender. Drain and cool. Blend oil and vinegar together with salt and pepper. Stir in onion and garlic. Place Favas in serving dish and pour oil and vinegar dressing over them. Sprinkle with chopped herbs.

HERB BLENDER DRINK
Wash and remove leaves from 1 bunch of peppermint or other herb. Blend leaves in blender with 6-8 ice cubes and about 2 to 4 quarts of water. Drizzle sweetener (sugar, honey, maple syrup) to taste. Strain through a sieve into a pitcher. Add some whole ice cubes to a glass. Very refreshing! We HIGHLY recommend it!

GADEER’S FAVA BEAN RECIPE (a traditional Mediterranean recipe) **Adjust ingredients to taste.
2 quarts fava beans with pods
3 cloves garlic, chopped
1/2 bunch of cilantro, chopped
1/2-cup lemon juice, fresh or bottled
1/4-cup olive oil

Prepare fava pods for cooking, but remove “string” on edge of pod by grasping stem part with a knife and pulling “stringy” part of the pod off. Chop beans in 1-inch chunks (shell and beans together). Heat olive oil in pot and add the beans. Stir occasionally on low heat. When the beans begin to water, add garlic, cilantro, and lemon. Beans are ready when they turn a more brownish-green. Enjoy!

Tantre Farm CSA Newsletter
WEEK #4
June 14-20, 2015

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.

THIS WEEK’S SHARE

GARLIC SCAPES or ASPARAGUS: This week Wednesday CSA members will receive Garlic Scapes (the flower top of a garlic plant with a slender green stem and a slight bulge at the bottom; resembles chives, except for the bulge and often curled; tender and milder in flavor than mature garlic. Use this link for garlic scape recipes: http://sfc.smallfarmcentral.com/dynamic_content/uploadfiles/3774/GARLIC%20SCAPES%207%20Great%20Ideas.doc). Friday/Saturday members will receive Asparagus (see Week 1 newsletter for usage and storage tips), since we will not have enough Garlic Scapes for the end of the week.
-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 2 weeks or wrap in slightly dampened cloth and store in refrigerator. You may CHOOSE ONE from the following:

–Chamomile (optional)— We unfortunately do not have quite enough for everyone due to the heavy rains, which battered the flowers a bit, so it will be on the side, if you’d like to try it. It will be available until we run out. These small, daisy-like flowers are best known for making a soothing tea; also the flowers make a pretty garnish and a flavorful addition to salads. The whole bundle can be dried upside down for a week or two, and then the flowers/seed head plucked and put into a jar for a restful tea for the winter. SEE FEATURE ARTICLE FOR MORE INFORMATION!

–Lemon Balm– these fragrant lemon-minty leaves make a delicate herbal tea, served hot or cold; good addition to lettuce, fruit salads, and ice cream; good with grilled fish or lamb and tossed with steamed vegetables; also aids in depression, tension, or nausea.

–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

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

–Rosemary—pine needle-like leaves used with potatoes, bread doughs, risottos, mixed vegetables, and meat dishes, as well as in sweet dishes such as lemonade, creams, custards, and syrups; very strongly flavored, so use sparingly, considered a memory stimulant and used for headaches, indigestion, and depression.

KALE: Wednesday members will receive Red Russian Kale (the stems are purple, and leaves are deep gray-green, purple-veined, flat, non-curled, and tooth-edged) and Friday/Saturday members will receive Lacinato Kale (dark green, noncurled, blistered leaves, but heavily savoyed).
-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 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.
-How to use: raw in salads, sandwiches, or use in soups
-How to store: refrigerate in plastic bag for 3-5 days.

LETTUCE: You will receive 2-4 heads of lettuce, which may include Panisse (large, lime-green, lobed oak leaves with excellent flavor) along with possible 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.

MUSHROOMS (Shiitake): flower-like cracking pattern on brown cap; edible mushroom native to East Asia; good in sandwiches and cooked—see below; many medicinal qualities too; grown on logs. If you don’t care for mushrooms, then leave them for someone else or gift them to a friend!
-How to use: brush off dirt to clean or wipe with damp cloth, do not wash or submerge in water; good grilled, sautéed, steamed, in soups, and in sandwiches
-How to store: place in paper bag or wax bag and keep in refrigerator for up to 5 to 7 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.

SPINACH: You will receive a bag of this crisp, dark green leaf– best eaten raw or with minimal cooking to obtain the beneficial chlorophyll, as well as vitamins A & C; delicious flavor when juiced.
-How to use: toss in fresh salad, add to sandwiches, sauté, steam, braise, or add to crepes, quiche, lasagna, and soups.
-How to store: refrigerate with a damp towel/bag for up to 1 week.

STRAWBERRIES: You will receive 1 quart this week of this member of the rose family; red, conical fruit with tiny white flowers. **Over the last few weeks, we have received many calls or emails about u-picking organic strawberries. We thought we should explain how the berry harvest works to you, since everyone is so excited about picking. As the berries first get ripe, we usually have just enough for the market table. When we know we have enough for our members, then we pick them for you. We do not allow u-picking until we’ve been able to give our members at least 1, if not 2, weeks of berries or we may not have enough for each distribution, so no u-picking just yet. We will let you know in our Announcements when u-pick is available. Thank you for your patience and your excitement!
-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: Freeze whole strawberries hulled and washed on cookie sheets and put in freezer bags.

SWISS CHARD: close relative of garden beets; very small, 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 or beet greens; 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.

WHITE HAKUREI TURNIPS and GREENS: A white salad turnip with round, smooth roots that have a sweet, fruity flavor with a crisp, tender texture. Use the greens as well, sautéed or braised.
-How to use: good in salads and soups, roasted, steamed, sautéed,
-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. HERB WALK this week on June 19 from 6-8 pm: Herbs are for more than just seasonings and teas. Many herbs have medicinal and/or pest repellent properties. Local forager, Rachel Mifsud, will be leading this class at Tantre Farm for a Friday evening walk around the farm. On our walk through the yard and gardens you will be introduced to 25 different herbs that grow on the farm. A handout and u-pick samplings will be provided to help you remember their names and useful qualities. $5 for CSA members and $10 for non members. Please register with Name & Email Address, if you plan to attend, so we know how many to expect. Hope to see you here!

2. KID FARM HIKE on June 26: Come join us for a guided monthly exploratory walk around Tantre Farm on Friday, June 26, at 2 PM. We’ll use all our senses as we take an approx. 45-60 minute hike with CSA member, Alisse Portnoy, who teaches at the University of Michigan. She and her daughter are in their sixth year of once-a-week, day-long visits to the farm. They look forward to sharing some of its treasures and treasure spots with you. Meet at the Main House’s Distribution Shed at 2 pm.

3. WEEDING VOLUNTEERS NEEDED: We have plenty of weeds to pull, especially after this rain. 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! We could really use the extra hands!

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.
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.

CHAMOMILE

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

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

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

Clean, dry, glass jars make the best storage containers for herbs. (Plastic does not make a good storage container because it’s permeable and does not protect the flavor of the herbs. Be sure that the jars are completely dry – check for moisture especially under the rims – and remove any cardboard inner lid. Amber colored glass bottles, which protect their contents from light, are great.

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

RECIPES

CHAMOMILE LAVENDER MINT ICED TEA (from www.myrecipes.com)
1 loosely packed cup fresh mint leaves
2 tablespoons dried culinary lavender
1 1/2 tablespoons fresh or dried chamomile (or 4 chamomile tea bags)

Crush mint leaves and put in a 1-gallon lidded jar. Add lavender and chamomile. Fill jar with water to within 2 inches of rim. Cover and refrigerate 6 hours. Pour through a cheesecloth-lined colander into pitcher for serving.

SPINACH STRAWBERRY SALAD (From Asparagus to Zucchini by MACSAC) Serves 4.
Sesame seeds
2 Tbs. sugar
2 Tbs. red wine vinegar
minced garlic or garlic scape to taste
dry mustard to taste salt and pepper to taste
1/4 cup salad oil
1 bunch spinach, cleaned & 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.