Tantre Farm CSA Newsletter
WEEK #16
Sept. 6-12, 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: an aromatic, bright salad green with a peppery mustard flavor, which is rich in iron and vitamins A and C. 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.

CARROTS (Hercules): sweet, orange, cone-shaped roots; good eating quality and stores well. See Week 9 for usage and storage information.

SWEET CORN (Vision): exceptionally tender, super sweet, yellow ears; great for fresh eating and freezing. See Week 14 for usage and storage information.

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

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

ONIONS (Cippolline): a traditional Italian onion known for its flat, oval shape and delicately mild, sweet flavor; ranges in size from 1 to 3 inches; used for pickling and to season a wide variety of dishes and especially good grilled on a skewer. See Week 7 for usage and storage information.

SWEET PEPPERS: You will receive Red Knight Bell (big, blocky, thick-walled, green-to-red pepper with sweet flesh) or Carmen (6 inch long, tapered fruit that ripens from green to a deep “carmine” red; sweet taste in salads and when roasted and fully red-ripe) or Glow (bright orange, tapered, thick-walled, fruits are 4-5″ long, and are deliciously sweet and fruity) or Aura (golden yellow, tapered, thick-walled fruits, that are deliciously sweet and fruity). See Week 13 for usage and storage information.

POTATOES, FINGERLING: You will receive Russian Banana Fingerling (an heirloom potato with small, banana-shaped tubers with yellow skin and light yellow flesh; used by chefs for its delicious flavor and smooth “waxy” texture that doesn’t fall apart when cooked; nutritionally rich in vitamin C, fiber, and potassium).
-How to use: good baked, boiled, roasted or in salads
-How to store: Keep unwashed in cool, dark place in paper bag.

RADISHES: You will receive Amethyst (bright purple skin and crisp, mild white flesh). See Week 9 for usage and storage information.

U-PICK RASPBERRIES (only available on the farm): The sweet fall red and golden raspberries are just coming in. 1 pint is available as part of your share this week, if you are able to come out to the farm and pick it yourself. $4 for any extra pints picked.

TOMATOES: You will continue to receive a wide variety of tomatoes, so any of the following: Heirlooms– Brandywine (large, heirloom, beefsteak tomato–often over 1 lb.–with a deep pink skin and smooth red flesh; known as one of the best-tasting tomatoes) or Black Krim (dark brown-red color; tangy, rich, and sweet and when sliced makes beautiful dark slices) Sauce Tomatoes– San Marzano (early, large classic Italian roma tomato; delicious, balanced acidic flavor and meaty flesh makes for good sauce and paste) or Verona (similar to Juliet, but with even tastier, somewhat plumper, deep red “cocktail plum” fruits; good in sauces and in salads). Grape/Cherry Tomatoes–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), 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/storage information.

ANNOUNCEMENTS

1. ENDING SUMMER CSA DATES: The end is drawing near. This is just a reminder that our summer shares are ending in just a few weeks. That means Oct. 7 (Wed.), Oct. 9 (Fri.), and Oct. 10 (Sat.) are the last distribution days for our Summer Shares.

2. TOMATO PRESERVING WORKSHOP this coming Sunday, Sept. 13! Cold weather is moving in this week, and we have tomatoes to can! It’s short notice, but we would like to can tomatoes this coming Sunday, Sept. 13 from 1 to 4 PM. Former Tantre Farm intern, Noelle Dronen, is available to teach us to can, but only this coming Sunday, while we have such an abundant supply. We will also work on dehydrating and freezing tomatoes. There will be plenty of tomatoes in bulk for you to buy, so you will be able to preserve more yourselves. There will be active participation and “take-home” samples for those attending. Plan on bringing a Quart Size Canning Jar. Please REGISTER with your Name, Phone Number, and E-mail Address in the body of an email reply to us. There will be a small $5 fee for materials. This is a great time for canning, freezing, or dehydrating before the cold weather sets in!

3. Still LOTS of Room at the TAPENADE COOKING CLASS for Sept. 16 from 6 to 8 PM: CSA member, Noemi Barabas, will be demonstrating how to use up every last bit of your share. We will 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! All of these will be pulled together into a special meal to share together. Please register soon with your NAME, EMAIL ADDRESS, and PHONE NUMBER. $5 fee for materials.

4. FALL WORK PARTY/END-OF SEASON POTLUCK will be Sunday, Sept. 20, between 1-4 P.M. Please bring an hors d’oeuvre, snack, or refreshment for our end-of-season potluck. Members are invited to bring family and friends to help harvest squash, pumpkins, and potatoes before the first frost. You may come just to enjoy the farm and walk around to see the produce and the animals, listen to music, or just eat at the potluck throughout this time. We also will have sit-down activities, such as onion or garlic cleaning or dried herb stripping. Lots of kid-friendly activities, such as wagon rides, feeding animals, and bubbles. All who come will be able to take something home with them, such as a pumpkin or a winter squash. Please dress appropriately for the weather.

5. 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 Golden/Red Raspberries—1 pint FREE! Extra $4/pint
-U-pick Flowers–You may pick 1 bouquet of up to 15 stems per household for “free” in the u-pick flower garden on the farm. Whenever possible if you can donate $1 or $2 that will help to pay for some seed and labor costs. Extra bouquets will cost $4.
-U-pick Tomatoes—many tomato varieties available
Members–$0.50/lb. Non members–$0.75/lb.
-Already picked tomatoes – available for $1/lb. We will have half bushels at market and at the farm for $25/box.
Non members–$1.25/lb. for perfect tomatoes & $0.75 for 2nds

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

7. EXTENDED FALL CSA SHARE COMING FOR 2015: We have been getting requests already for our Extended Fall CSA Share. This share runs for 3 weeks from the week of Oct. 13 through Oct. 31 for $100 celebrating all the bounty of the fall vegetables! There usually is plenty of room, since we still have a lot of vegetables in the fields. We’re trying to finalize the set up for registration, so we will send a separate email when the website is ready. Non-members are welcome, so encourage others to register too. **Chelsea Farmers Market will not have a distribution on Saturdays though for the Fall Shares. The other distribution sites and days are the same.

8. 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!

BEET-RASPBERRY SOUP (http://www.eatingwell.com/recipes/beet_raspberry_soup.html From EatingWell: July/August 1993) 6 servings.
1 pound beets, (6 medium), scrubbed
1 1/2 tablespoons finely chopped shallots, (2 medium cippolline)
1 cup raspberries
1 cup low-fat milk
2 1/2 tablespoons red-wine vinegar
2 tablespoons lemon juice
1 tablespoon sugar
1 teaspoon salt
Freshly ground pepper, to taste
Cover beets with cold water in a large saucepan; bring to a boil. Reduce heat to low and simmer, covered, until tender, 30 to 40 minutes. Remove from heat and let cool. Drain the beets, reserving 1 1/4 cups cooking liquid. Peel the beets. Cut one beet into matchsticks and set aside; cut the remaining beets into chunks.
Place the beet chunks, shallots and raspberries in a blender or food processor and puree, adding the reserved cooking liquid as needed for a smooth consistency. To strain the seeds from the mixture, pour through a fine-meshed sieve set over a large bowl. Stir milk, vinegar, lemon juice and sugar into the bowl. Season with salt and pepper. Cover and refrigerate until chilled, at least 1 hour. Garnish each portion with the julienned beets.

SPICY CORN KERNEL “PAN” CAKE (From Asparagus to Zucchini: A Guide to Farm-Fresh Seasonal Produce, MACSAC) Serves 4.
2 Tbs. vegetable oil
3 heaping c. fresh corn kernels (cut from 6-8 ears)
2 Tbs. minced fresh basil, cilantro, or parsley
2 Tbs. minced green onion
1-2 Tbs. minced jalapeño or serrano pepper
3 Tbs. cornmeal
3 Tbs. flour
salt & freshly ground black pepper to taste
Garnish: fresh basil, cilantro or parsley
freshly made or bottled salsa
Preheat oven to 400 degrees. Measure oil into a heavy, ovenproof, medium-sized skillet (cast-iron is best) and heat pan in oven for 30 minutes. Combine remaining ingredients except the last two in a bowl, then press evenly into hot pan. (Don’t stir corn in the pan, or the crust won’t form properly.) Bake 25-30 minutes, until edges are brown and crispy. Run a spatula around the outer rim and underneath the corn cake to loosen it from the pan. Wearing hot pads, place a heat-proof serving plate face down over the pan and invert pan so the cake drops onto plate. Garnish with fresh herbs and serve with salsa. Gluten free!

ROASTED FINGERLING POTATOES
1 pound fingerlings (washed and not peeled)
2 Tbs. olive oil (or more–just enough to coat it all)
any herbs (such as rosemary, basil, or thyme) to taste
salt and pepper to taste
In large bowl toss potatoes with oil and seasonings. Cut as needed so all our about the same size. Spread in a single layer in a baking pan. Bake for 30-40 minutes (until tender and golden) in a 425 degree oven. If you are short on time, cut potatoes in thinner slices and bake for shorter amount of time.

Tantre Farm CSA Newsletter
WEEK #14
Aug. 23-29, 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: an aromatic, bright salad green with a peppery mustard flavor, which is rich in iron and vitamins A and C. See Week 9 for usage and storage information.

BEETS: Since Wed. members received this last week, this week Fri./Sat. members 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.

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

EGGPLANT: Since Wed. members received this last week, this week Fri./Sat. members will receive Nadia (slender, purplish-black, glossy-like, bell-shaped fruit), Rosa Bianca (an Italian heirloom; round fruit streaked with white and violet), or Orient Express (dark purple Asian type with long, slender, glossy fruits, which are tender, delicately flavored, and quick cooking). See Week 11 for usage and storage information.

SWEET CORN (Vision): exceptionally tender, super sweet, yellow ears; great for fresh eating and freezing
* We don’t treat our corn with pesticides, so you may find some earworms enjoying the corn too; just break off the damaged part and cook the rest of the ear.
-How to use: ears of corn can be steamed in 1-2 inches of water for 6-10 minutes, or drop ears into boiling water (enough to cover) for 4-7 minutes; ears of corn can also be roasted unhusked in the oven or outside grill for about 20 minutes
-How to store: refrigerate with husks on, and use as soon as possible to retain sweetness and flavor.

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:
–Curly Parsley—curly, dark green leaves, often used as a garnish, but can be used the same as flat-leaf parsley.
–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.
–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, and teas; enhances meats, vegetables, salads, pickles, and cheese.
–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.
**Our BASIL has been zapped with Downy Mildew again just like last year due to the damp, humid conditions this summer, so we have a lot of basil that suddenly overnight doesn’t look so great, so we are not going to take the time to harvest it, but if you want it for PESTO come and get it. We are making pesto with it too, but the basil doesn’t have a great shelf life, so you’ll need to get it as soon as you can.

KALE: You will receive Siberian Kale (tender blue green, curly leaves, with a mildly sweet flavor). 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.

ONIONS (Cipolline): a traditional Italian onion known for its flat, oval shape and delicately mild, sweet flavor; ranges in size from 1 to 3 inches; used for pickling and to season a wide variety of dishes and especially good grilled on a skewer. See Week 7 for usage and storage information.

HOT PEPPERS: You will receive Jalapeño (small and conical pepper, ranging from green to red; hot chile pepper used commonly in Mexican or southwestern cooking). See Week 13 for usage and storage information.

SWEET RED PEPPERS: You will receive Red Knight Bell (big, blocky, thick-walled, green-to-red pepper with sweet flesh) and Carmen (6 inch long, tapered fruit that ripens from green to a deep “carmine” red; sweet taste in salads and when roasted and fully red-ripe). See Week 13 for usage and storage information.

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.

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 a wide variety of tomatoes, so some of the following: Heirlooms–Pruden’s Purple (early Brandywine type; vivid dark pink, heirloom tomato with smooth, crimson flesh; delicious flavor and large–1 lb.+ fruit) and Japanese Black Trifele (unusual pear-shaped, heirloom tomato with burgundy, greenish color and excellent, rich flavor). Sauce Tomatoes– Mountain Magic (bright red, round tomatoes with very sweet flavor; excellent in salads) or Verona (similar to Juliet, but with even tastier, somewhat plumper, deep red “cocktail plum” fruits; good in sauces and in salads). Grape/Cherry Tomatoes–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), 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/storage information.

WATERMELON: You 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), or Starlight (10-12 lb. round fruit; deep green with highly contrasting black stripes and pink flesh; excellent flavor with crisp texture), or Sunshine (8-10 lb. oval-rounded fruit; green-striped shell with bright yellow flesh, which is brittle, juicy, and very sweet). See Week 11 for usage and storage information.

WINTER SQUASH: You will receive Spaghetti (3-5-pounds, pale yellow, oblong, smooth, medium size, mildly sweet with “spaghetti” (stringy) flesh; bake like squash or boil and fork out the flesh, topping the “spaghetti” flesh with your favorite sauce; mildly sweet).
-How to use: Slice in half, scoop seeds out and bake with a little water in baking pan at 350 degrees for 40 minutes or until tender; boil or steam chunks for 15-20 minutes, or until tender (peel skins off “before” or “after“ cooked, but “after” is easiest when it’s cooled); mash cooked squash with butter; purée cooked squash for creamy soup, or add uncooked chunks to soups or stews; add small amounts to yeast breads, muffins, cookies, pies, oatmeal, etc.
-How to store: Keep for several months (depending on the variety) in a dry, moderately warm (50-60 degrees), but not freezing location with 60-75% humidity; will also store at room temperature.

ANNOUNCEMENTS

1. TAPENADE (and more!) COOKING CLASS for Sept. 16 from 6 to 8 PM: CSA member, Noemi Barabas, will be demonstrating how to use up every last bit of your share. We will 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.

2. SAVE THE DATE!! FALL WORK PARTY/END-OF SEASON POTLUCK will be Sunday, Sept. 20, between 1-4 P.M. Please bring an hors d’oeuvre, snack, or refreshment for our end-of-season potluck. Members are invited to bring family and friends to help harvest squash, pumpkins, and potatoes before the first frost. You may come just to enjoy the farm and walk around to see the produce and the animals, listen to music, or just eat at the potluck throughout this time. We also will have sit-down activities, such as onion or garlic cleaning or dried herb stripping. Lots of kid-friendly activities, such as wagon rides, feeding animals, and bubbles. All who come will be able to take something home with them, such as a pumpkin or a winter squash. Please dress appropriately for the weather, since it will be scheduled rain or shine.

3. U-PICK AVAILABLE: Please call ahead if you plan to pick on other days besides Farm Distribution Days (Wed. and Fri.), so we can make sure someone is around to help you.
–U-pick Blackberries—$3/pint
–U-pick Basil –Free! The basil has downy mildew, so it doesn’t look really well, but if you want to u-pick for pesto or preserving, please come and help yourself. See “Fresh Herbs”.
–U-pick Flowers–You may pick 1 bouquet of up to 10 stems per household for “free” in the u-pick flower garden on the farm. Whenever possible if you can donate $1 or $2 that will help to pay for some seed and labor costs. Extra bouquets will cost $4. You may want to bring a jar or vase to keep your flowers fresher for the ride home, although we do have a few quart-size yogurt containers to use as temporary vases.
–U-pick Tomatoes—many tomato varieties are ready for picking.
Members–$0.50/lb. Non members–$0.75/lb.

4. 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. Also, be specific about which location you prefer, since we have several options on each day. Please mindful of Labor Day weekend coming up, so you can reschedule your change in pick up or find someone else to pick up for you with plenty of notice. You can also make these changes yourself under “Membership Actions” on the Sign Up page.

5. PLASTIC GROCERY BAGS ESPECIALLY NEEDED: Please feel free to donate clean, used bags for use at the markets or distribution sites.

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-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!

EIGHT GREAT WAYS TO SERVE SUMMER TOMATOES (Capay Organic Farm CSA “Farm Fresh To You” website)
1. Cut tomatoes into wedges. Toss with finely chopped shallots, then splash with lemon juice and extra-virgin olive oil.
2. Cut tomatoes in half lengthwise. Remove center of each, and fill with a large basil leaf and a chunk of fresh mozzarella cheese. Drizzle with purchased garlic-infused oil, and wrap in foil. Roast on an outdoor grill for five minutes.
3. Cut tomatoes in wedges. Shower with grated Parmesan cheese. Top with fresh oregano and a drizzle of olive oil.
4. Cut tomatoes into chunks, and place in blender. Add a pinch of sea salt, a few fresh basil leaves and several ice cubes. Blend until smooth and frothy for a refreshing drink.
5. Cube tomatoes and firm ricotta salt or feta cheese. Toss with cooked orzo (rice-shaped pasta), fresh mint and a favorite vinaigrette.
6. For bruschetta, top grilled Italian bread with a mixture of chopped tomatoes, minced garlic, extra- virgin olive oil and balsamic vinegar.
7. Toss arugula with chopped tomatoes, orange segments, basil and toasted pine nuts. Dress with olive oil, orange juice and a splash of wine vinegar.
8. Slather a thick slice of white bread with good mayonnaise. Cover with thick slices of juicy tomatoes. Sprinkle with coarse salt and Szechuan pepper or some cracked mixed peppercorns.

**Additional simple tomato recipes and article can be found in Mark Bittman’s New York Times article (8/5/11) called “The Proper Ways to Treat an Heirloom”. Well worth trying! http://www.nytimes.com/interactive/2011/08/07/magazine/mag-07eat-recipes.html

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.