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.

Tantre Farm CSA Newsletter
WEEK #6
July 3-9, 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 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.

BROCCOLI or CABBAGE: You will receive Green Broccoli (deep emerald green, tiny buds that are clustered on top of stout, edible stems; known as an anti-cancer vegetable) or Green Cabbage (a sweet green cabbage; considered a beneficial digestive aid and intestinal cleanser). See Week 5 newsletter for usage and storage information for Broccoli and store Cabbage the same.

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, unless waxed for longer shelf life in stores. Some thinner skinned fruits seem to have attracted some insect damage, but just cut off the outer skin and enjoy the inner, juicy parts. See Week 5 newsletter for usage and storage information.

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. This link shows 5 ways to prepare favas: http://www.thekitchn.com/5-fantastic-ways-to-cook-fava-beans-190674
-How to use: Stew skinned beans in a little butter, oil or cream seasoned with savory, thyme or sage. Sauté with other vegetables and toss with pasta. Good in soups. Lots of recipes on the Internet!
-How to store: Store fresh, unshelled beans in the refrigerator up to a week; once shelled, blanched and skinned, favas can be frozen in plastic containers for longer storage; shelled beans are best used within a few days. See “Beans” for recipes in the A to Z Cookbook, if you have it, and also this newsletter. Delicious!

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 4 herbs:
–Curly Parsley—curly, dark green leaves, often used as a garnish, but can be used the same as flat-leaf parsley; good in egg dishes, mashed potatoes, soups, sauces, pasta and vegetable dishes.
–Oregano–member of the mint family and is similar to marjoram, but not as sweet and more pungent flavor and aroma; good in soups and tomato-based dishes.
–French Sorrel–slightly tart, lemon-flavored green; 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.
–Thyme– tiny green leaves used in meat and vegetable dishes and most casseroles, soups, stews, and medicinal teas, which soothe sore throats. The flowers are edible and make nice garnishes.
*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 (Lacinato): dark green, noncurled, blistered leaves, but heavily savoyed. See Week 1 newsletter for usage and storage information.

LETTUCE: You will receive 2 heads of lettuce, which may include Green Leaf, Red Leaf or Romaine. See Week 1 newsletter for usage and storage information.

GREEN ONIONS (also called “Scallions”): young shoots of red or white 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. See Week 3 newsletter for usage and storage information.

GOLDEN SWEET PEAS: buttery, yellow edible pods that are tender and sweet; beautiful yellow contrast with green or purple snap or snow peas in a salad or stir fry.
-How to use: can be eaten raw in salads, great stir-fried. steamed, and used any way a green snap or snow pea is prepared.
-How to store: Refrigerate in plastic bag for 4-5 days. If kept too long, their sweet flavor and crisp texture diminishes.

POTATOES: You will receive a mix of Dakota Red (red potato with white flesh that is good for baking, boiling, or frying) and Kerr’s Pink (very pale skin and cream flesh; mealy, cooked texture, so makes a good Specialty/Salad Potato variety; good roasted, mashed, or in salads). These potatoes are some of the last, which have been stored in our root cellar since last fall. You may have to sort those that are not holding up as well. You can always choose not to take any. Our new potatoes are still sizing up, and we are waiting until we have enough for all the shares, so they will be just around the corner. See Week 1 newsletter for usage and storage information.

RADISHES (Pink Beauty): pink-colored root with mild, spicy flavor.
-How to use: raw, roasted, used in soups, sliced in salads, sandwiches, or stir-fries, grated in slaws; Radish greens (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.

**SAUERKRAUT: If you still haven’t received your 2 jars of sauerkraut from Weeks 3 and 4, please let us know. We have them at the farm in boxes. We will try to get your jar to you at your Distribution Site with your name on it, if you contact us ahead of time and let us know which site to bring it and on what date.

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.

ANNOUNCEMENTS

1. INTRO TO PLANTS class in FORAGING SERIES on July 11 from 6 to 8 pm: You can easily tell the difference between a cat and a dog, so why is it so difficult to distinguish between 2 species of plant? The answer is, it’s not! You were taught how to look at mammal characteristics (nose, eyes, ears, fur) when you were a toddler, so you can easily see the differences between a cat and a dog. But most people never learn to look at plants in the same way. This class session will be dedicated to learning the major distinguishing characteristics of plants. 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. TAPENADE COOKING CLASS July 14 from 6 to 8 PM at Tantre Farm: CSA member, Noemi Barabas, will be demonstrating how to use up every last bit of your share. We may be making tapenade spreads for bread, soups, and rice/pasta, so that you can try many ways to use up items that you might not normally think are usable! Please register with your NAME, EMAIL ADDRESS, and PHONE NUMBER. $5 fee for materials.

3. SUMMER WORK PARTY/OPEN HOUSE Sunday, July 17 between 1-4 p.m. This day often tends to be hot and sunny. However, we’ll have lots of water play for the kids and shade-related activities for the adults, such as cleaning garlic. For those more adventurer-gardener types, we will be weeding the herb and flower garden and other patches in the fields, and maybe even some harvesting! Members are encouraged to bring family and friends to Tantré Farm to see the farm decked out in its summer finery, for wagon ride farm tours, and for getting to know fellow community members. This is a completely voluntary event, so you can also come just for the fun, such as listening to live music, picking a pint of raspberries, which would go nicely with our plans to make fresh, hand-cranked, home-made ice cream! 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, please let us know. We look forward to showing you the farm! More details to come!

4. WEEDING VOLUNTEERS NEEDED in the Mint Bed: If any of you have extra time to help weed, we have some crazy weeds that are really trying to take over our peppermint bed along with some other areas of the farm. If you could help for even 15 minutes or an hour, we could really use the extra help. Please contact us any day of the week or evenings until dark. The weeds are sure enjoying this summer despite no rain!

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.

RECIPES

FLATBREAD WITH FAVA BEANS, CUCUMBERS, AND BURRATA (from http://www.bonappetit.com/recipe/flatbread-with-fava-beans-cucumbers-and-burrata) Serves 4.
1 cups shelled fava beans–from about 1 lb. pods
Kosher salt
1 tablespoons fresh lemon juice
1 tablespoons olive oil, plus more for grill
Freshly ground black pepper
1 cucumbers, thinly sliced
1 tablespoons unseasoned rice vinegar
1/2 Garlic-Herb Naan or 1 pound store-bought pizza dough, room temperature, halved
1 8-ounce balls burrata or fresh mozzarella, drained
Basil leaves (for serving)
1/2 teaspoon toasted sesame seeds
Flaky sea salt
Cook fava beans in a medium saucepan of boiling salted water until tender, about 4 minutes. Transfer to a bowl of ice water. Drain and peel skins off beans. Combine lemon juice, olive oil, and half of fava beans in a medium bowl and lightly mash with a fork. Stir in remaining whole fava beans; season with kosher salt and pepper. Combine cucumbers and vinegar in a medium bowl; season with kosher salt. Let sit until slightly softened, 10–12 minutes. Prepare a grill for medium-high, indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off); lightly oil grate. Working with 1 piece of dough at a time, gently stretch to about a 10×8″ oval. Grill over direct heat, turning and rotating as needed, until bread is stiff and both sides are lightly charred, about 3 minutes total. Move to indirect heat to keep warm while you grill the remaining piece of dough. Transfer flatbreads to a work surface. Tear burrata into pieces and divide between flatbreads; top with fava bean mixture, cucumbers,and basil. Sprinkle with sesame seeds, sea salt, and pepper. VARIATION: use 1/2 cup sugar snap peas cut into bite- size pieces and 1/2 cup favas or use peas as a substitute)

Tantre Farm CSA Newsletter
WEEK #4
June 19-25, 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 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

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

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

FRESH HERBS: In general, store herbs upright with cut stems in 1 or 2 inches of water and refrigerate for up to 2 weeks or wrap in slightly dampened cloth and store in refrigerator.
You may CHOOSE ONE bunch (NOT one bunch of each) from the following 5 options:
**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.
**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.
**French Sorrel–slightly tart, lemon-flavored green shaped like spinach, but paler green in color; excellent for salads, soups, sauces, omelets; high in vitamin A and contains some calcium, phosphorous, potassium, magnesium, and vitamin C; refrigerate in plastic bag for up to 3 days.
**Thyme– tiny green leaves used in meat and vegetable dishes and most casseroles, soups, stews, and medicinal teas.

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

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 (baby red onions): young shoots of red bulb onions with long green stalks and milder tasting than large bulb onions; full of great fiber and antioxidants, high in potassium and source of vitamins C and 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 2-5 days.

SHELLING or SNAP PEAS: You will receive Shelling Peas (easy to shell with delicious flavor for fresh eating and freezing) or Sugar Snap Peas (flat-round pod of edible-pod pea; often lighter green than the shelling pea pod)). You may need to chew on the pod to test if they are edible pods or the tough-skinned shelling pea, which is a much more fibrous pod.
-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. Snap or snow peas can be eaten raw in salads or cooked quickly as in stir-fries or deep fry in tempura batter.
-How to store: Refrigerate in plastic bag for 4-5 days. If kept too long, their sweet flavor and crisp texture diminishes.

POTATOES (Carola): yellow potato from Germany; smooth, creamy texture that is good for baking or frying. These potatoes have been carefully stored in our root cellar since last fall.
-How to use: good roasted, mashed, or in salads
-How to store: Keep unwashed in cool, dark place in paper bag.

SAUERKRAUT: For most of you this will be the second of 2 jars of The Brinery’s “Sauerkraut”, made exclusively with Tantre cabbage and juniper berries. If you picked up at Community High School last week though, you did not receive yours due to busy, forgetful farmers. We decided not to bring 2 jars this week for Community High members, since some of you alternate weeks with a share partner, but rather this week your share will receive your first jar and next week your share will receive your second jar. If you still miss your jar, since you are changing pick up sites next week, just let us know, and we will try to work something out. Remember this only applies to the Community High members. For more information about the Brinery, please visit www.thebrinery.com. These krauts are raw and unpasteurized, so be sure to refrigerate, since they are not “canned”.
– How to use: use as a condiment with any dish, especially meat dishes, salads, roasted veggies, or sandwiches.
– How to store: refrigerate up to 3 months or longer depending on how you like the flavor, since it will get stronger with more age.

SPINACH: You will receive a bag of this crisp, dark green leaf; 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: What a deliciously productive strawberry season! Believe it or not, each share will receive 1 last quart of this red, conical fruit in your share.
-How to use: excellent raw, juicing, jam, pie, sorbet, in desserts
How to store: Do not wash until you are ready to consume them. Place them on a paper towel in a tightly-covered container in the refrigerator for 2 to 3 days.
-How to freeze: This is so easy to do for fresh berries! Freeze whole strawberries hulled and washed on cookie sheets and when frozen put in freezer bags.

WHITE HAKUREI TURNIPS and GREENS: A white salad turnip with round, smooth roots that have a sweet, fruity flavor with a crisp, tender texture. Both roots (good source of Vitamin C, potassium, and calcium; good in salads and soups) and greens (slightly sweet and can be boiled, steamed, sautéed, stir-fried, and since hairless, are good in salads; excellent source of vitamins A & C and good source of riboflavin, calcium and iron) are edible!
-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. STRAWBERRY U-PICK in ANN ARBOR is slowing down: The strawberries are still trickling in, but this may be the last week of pretty good picking. Strawberries are $4/level quart for “u-pick” and $5 for “already picked”. There are no free quarts this week for CSA members. The Strawberry Patch is still open every day from 9 to 6 PM at least until Sunday, but call if you want to be sure. Please keep in mind this is NOT at Tantre Farm. Our large strawberry field is about a half mile north of the Washtenaw Food Hub (4175 Whitmore Lake Rd.) on the west side of the road.

2. Please RSVP for PLANT WALK on June 24 at 7 PM: Take a walk on Tantre Farm with local forager, Rachel Mifsud, and talk about the plants in the lawn and herb gardens. We will identify and discuss 15 plants. Roughly half of these will be culinary and medicinal herbs that are grown on the farm. The other half will be edible or medicinal “weeds” found in the lawn and garden. Participants are encouraged to bring their own notepad and camera (or smart phone) to take notes. The walk will last 1 to 1.5 hours. This is FREE for CSA members. Nonmembers pay $15. If you are planning on coming, please let us know, so we can plan accordingly.

3. PAYMENTS DUE: If you still owe money, it will be reflected on the check-in sheet, when you pick up your box. If you believe there has been some mistake, or have any questions, please call or e-mail us. Please finalize payments due within the month of June, unless alternate arrangements are made.

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

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.

SUMMER’S “ORDINARY” THINGS
by Richard and Deb

The Solstice is upon us. The warm, summer breeze blows the persimmon leaves. The sunlight dapples the grass around the farm picnic area—a nice place to rest for the noon meal after the hours in the morning heat. A good load of sweet, delicious strawberries keep ripening for these last couple of weeks with this warm season. The hot sun has also encouraged some of the summer crops to grow really well so far, such as tomatoes, eggplant, watermelon, summer squash, cucumber, lettuce, and kale. The sour cherries have just started to ripen in the hedge rows along with the mulberries. The birds and chipmunks have enjoyed this foraging of fruit as we have enjoyed the optimal foraging of last year’s strawberry field. The lettuce is abundant and should be for the next month. The coiling garlic scapes have all been pulled and now we are waiting for the garlic bulbs to mature, so we can harvest and dry them. Every day affords moments of aesthetic beauty on the land: The amber light of the mornings and evenings. The tree frog singing. The house wren chirping in the barn. The swallows swooping back and forth catching flies. The robin bouncing from branch to branch nibbling mulberries. It is important to enjoy this moment and not take it for granted—these ordinary things.

RECIPES

VEGETARIAN BEAN, SWISS CHARD AND LEMON SOUP (from Polwig.com food blog) Serving Size: 6
2 cans of Cannellini Beans (white kidney beans, 15.5 oz)
4 cups vegetable stock or water
1 tablespoon olive oil
2 carrots
2 celery stalks
1 onion (or 1 bunch of green onions)
1 lb. potatoes
1 red pepper
1 lemon
1 bunch fresh thyme
1 bunch Swiss chard (other greens can be substituted or added)
1 tablespoon cumin
Dice the onion and celery (you can also add the leafy ends) Clean the carrots, or scrape them and then cube. On medium heat saute onions, celery and carrots with 1 tbs olive oil.When they are cooking, dice the peppers add to the pot and cook while you roughly chop the chard and cut potatoes into edible slices or cubes. When onions have become translucent and peppers a little softer add chard and potatoes. Top with drained cannellini beans, 1 squeezed lemon (squeeze juice, and then quarter the lemon and cook with the soup) and a bunch of thyme. Add vegetable stock and cumin. Bring to boil and simmer until the potatoes are soft. Discard the lemons and serve warm.

**Notes: This is the perfect soup to empty your vegetable bin, so if you have anything in your fridge that should be used throw it in. This soup also freezes really well, so if you make a bigger batch you can have it as a pick me up for up to 3 months.

Tantre Farm CSA Newsletter
WEEK #2
June 5-11, 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 before the harvest, we may sometimes substitute some vegetables for others. The information provided here is also published each week on our website. **Also, if you’re having trouble identifying any unfamiliar produce, please look for “Veggie ID” with additional information on our website under CSA INFO or under RECIPES.
THIS WEEK’S SHARE

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

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.
ASPARAGUS: You will receive a bunch of green, purple, or white variety; each contains vitamins A, B, and C, as well as iron.
– How to use: serve raw, chopped in salads, or with dips. You can also steam, roast, grill.
– How to store: wrap in damp cloth and plastic bag, then refrigerate. Alternatively, bundle spears with rubber band and place upright in container with an inch of water.
BEETS (Red Ace): topless, round, smooth, deep red roots with sweet flavor when eaten raw or cooked that have been stored all winter in our root cellar.
-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.
GARLIC SCAPES: This popular and highly delectable flower top of a garlic plant has a slender green stem with a slight bulge at the bottom (resemble chives, except for the bulge and often curled); tender and milder in flavor than mature garlic, but can be substituted for garlic cloves in recipes. **Attached recipes to online newsletter.
-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 bunch (NOT one bunch of each) from the following 4 options:
**Winter Savory– is a semi-evergreen, perennial herb; its strong spicy flavor goes well with beans and meat; medicinally it has antiseptic, aromatic, carminative, and digestive benefits, as well as relieves bee stings.
**Sage–an herb from an evergreen shrub in the mint family with long, narrow, grayish-green leaves; a musky aroma and a warm and spicy taste; used in making sausages, stews, breads, pickles and teas. The flowers are edible and make nice garnishes! This herb is suffering from some fungus or insect damage, but we needed to cut it all out anyway, so a few of you might not mind the damage on the leaves for their aromatic and culinary favors.
**Thyme– tiny green leaves used in meat and vegetable dishes and most casseroles, soups, stews, and medicinal teas, which soothe sore throats. This herb has gone to flower, so the leaves are small, but the flowers are dainty and delicious. We needed to clear the bed anyway, and instead of throwing it out, have it as an option.
**Lemon Balm– these fragrant lemon-minty leaves make a delicate herbal tea, served hot or cold; good addition to lettuce or fruit salads and ice cream; nicely paired with grilled fish or lamb and tossed with steamed vegetables; also aids in depression, tension, or nausea.
ONION TOPS (optional): Some of our onions overwintered, but it has become difficult for our crew to get the bulbs out of the ground due to weed pressure, so you received last week and this week again these delicious top leaves and white flowers of onions without the bulbs; full of great fiber and antioxidants, high in potassium and source of vitamins C and B-6.
-How to use: flowers and green leaves are edible! Chop into salads, soups, & stock for flavor. Easy to freeze for winter soups, just chop and freeze in Ziploc bags.
-How to store: refrigerate in damp towel/plastic bag for 5-7 days.
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) or Green Curly (well-ruffled, curly green leaves on green stems; this variety makes a good, roasted “kale chip”).
-How to use: for salads, soups, and light cooking in stir-fries
-How to store: keep in plastic bag or damp towel in refrigerator for up to 1 week
LETTUCE: You will receive 2-4 heads of lettuce, which may include Green Leaf, Red Leaf or Romaine.
-How to use: raw in salads, sandwiches, or use in soups
-How to store: refrigerate in plastic bag for 3-5 days.
POTATOES (Carola): yellow potato from Germany; smooth, creamy texture that is good for baking or frying. These potatoes have been carefully stored in our root cellar since last fall.
-How to use: good roasted, mashed, or in salads
-How to store: Keep unwashed in cool, dark place in paper bag.
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: Each share will receive 1 quart of this member of the rose family (if you split a share, you will need to divvy it up); red, conical fruit with tiny white flowers. U-pick opportunities in Ann Arbor are mentioned below.
-How to use: excellent raw, juicing, jam, pie, sorbet, in desserts
-How to store: Do not wash until you are ready to consume them. Place them on a paper towel in a tightly-covered container in the refrigerator for 2 to 3 days.
-How to freeze: This is so easy to do for fresh berries! Freeze whole strawberries hulled and washed on cookie sheets and when frozen put in freezer bags.

ANNOUNCEMENTS
1. STRAWBERRY U-PICK in ANN ARBOR: We have a wonderful opportunity for our CSA members this year! Our large strawberry field just north of the Washtenaw Food Hub on Whitmore Lake Rd. is in its second year of growth. The location is just north of the Food Hub (4175 Whitmore Lake Rd.) on the west side of the road. There are lots of signs that show you where to go. The berries are bursting off the plants! We are inviting all CSA members to come to the “Ann Arbor Strawberry Patch” to u-pick their first 4 quarts for free! You just need to mention your Primary Contact’s name so your share can be checked off our Master List that your share received your 4 quarts. If you split a share, then each of you can pick 2 quarts for free. Any amount after that, you will need to pay the regular rate of $4/level quart. Right now the berry patch will be open every day this week through Sunday (and possibly 7 days a week for the next few weeks) from 9 to 6 PM. We will let you know more details in the coming weeks.
2. KID FARM HIKE on June 17: Come join us for a guided monthly exploratory walk around Tantre Farm on Friday, the 17th. Each month various community members will share their expertise in a guided tour. We’ll use all our senses as we take an approx. 45-60 minute hike around the farm for kids and adults. We will meet at 2 PM behind the Main House at the picnic tables.
3. PAYMENTS DUE: If you still owe money, it will be reflected on the check-in sheet, when you pick up your box. If you believe there has been some mistake, or have any questions, please call or e-mail us. Please finalize payments due within the month of June, unless alternate arrangements are made.
4. CSA COOKBOOKS: We will have a handy cookbook for sale this season called “From Asparagus to Zucchini: A Guide to Cooking Farm-Fresh Seasonal Produce”. This $15 book includes an easy-to-follow format with vegetables listed from A to Z. We will have a limited number of these cookbooks available, so if you are interested in purchasing these books, and they are no longer at your site, please let us know to make a bulk order.
5. NEEDED: SMALL WADING POOL! We will have 9 adolescent ducks taking up residence here on this week, adding to the Tantre animal menagerie of cows, pigs, chickens, cats, and dog. If anyone has a SMALL wading pool they were thinking of getting rid of since they were upgrading or it was too dirty to use again, please consider it for our new feathered friends. Of course, we will buy one eventually if no one has one, but first we would rather reuse someone else’s.
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 12 P.M.

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

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

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

Richard is working as a full-time farmer now, and continues using his carpentry skills through the many maintenance and building projects of the farm. Now Deb publishes the newsletter and coordinates the communication and bookkeeping of the CSA. She also continues to enjoy teaching to groups who come to the farm for field trips, as well as, in area schools through Farm-to-School programs. Ariana is now completing eighth grade, and she is looking forward to hanging out with lots of kids on the farm this summer! Both Richard and Deb enjoy the sense of community that running Tantré Farm creates for themselves and their daughter, as well as the many young interns/farmers who live and work on the farm, which provides the opportunity to serve the local community fresh, organic food.

RECIPES

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.