Tantre Farm CSA Newsletter
WEEK 11
Aug. 4-10, 2013

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, or you may not receive something that may be mentioned below, but please ask, if you are wondering. The information provided here is also published each week on our website.

We also try to keep the formatted newsletter to a 2-page maximum, which means that we don’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

FRESH SHELLING BEANS (Tongue of Fire): You will receive a bag of these Italian heirloom shelling beans, which are round, ivory-tan with red streaks with stringless, red-streaked cream/green pods–eat the fresh-shelled beans, not the pods; have nutty flavor and creamy texture when cooked. Here’s a link to how to prepare the beans: http://www.specialtyproduce.com/produce/Tongue_of_Fire_Shelling_Beans_5243.php. See Week 10 for storage & usage information.

BEETS: You will receive Red Ace (round, smooth, deep red roots with sweet flavor) or Cylindra Beet (A uniquely-shaped 6” cylindrical beet with especially sweet flavor; this heirloom is a favorite with chefs due to uniform slices and ease of peeling). No greens this week, so look just for the roots. See Week 3 newsletter for usage and storage information.

BROCCOLI (for Fri./Sat. members): 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

GREEN CABBAGE (Gonzales): Wed. share members will receive this sweetly spicy green mini cabbage with 4-6-inch heads AND/OR KOHLRABI. See Week 9 for usage and storage information.

CUCUMBERS: You will receive either Olympian (considered a slicing cucumber with dark green, straight 8-9 in. fruit; crisp with fresh flavor) and/or Little Leaf (considered a pickling cucumber with blocky, medium-length, distinctively bright emerald green fruits, which are good for fresh eating and pickling) and/or Sultan (small delicate cucumbers with thin skin, a seedless interior, and gourmet flavor). You may have noticed that the cucumbers don’t seem to be storing as long this year. We are checking into this, but are assuming it may have something to do with the wet summer we are having. Our recommendation is to try to eat them more quickly, and we’ll keep trying to find ways to make them last longer. See Week 7 for usage and storage information.

CARROTS (Mokum): a very sweet, slender, “pencil carrot” with no greens this week. See Week 10 for storage and usage information.

EGGPLANT: You will receive Nadia (slender, purplish-black, glossy-like, bell-shaped fruit), Rosa Biana (an Italian heirloom; round fruit streaked with white and violet), or Orient Express (long, lavender fruit).
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”.
How to store: best fresh, but can be stored at room temperature or in refrigerator drawer for up to 1 week.

FRESH HERBS: *All shares will receive Basil this week. There are about 150 different species of aromatic annual and perennial basils. We grow 3 varieties, which you may choose from this week.
Genovese Basil—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. Excellent informational link to cinnamon basil: http://flipsidehip.com/cinnamon-basil-a-must-have-medicinal-herb/
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. Excellent informational link for lemon basil: http://www.specialtyproduce.com/produce/Lemon_Basil_152.php
**How to store Basil: Whether the basil this week has a root or just a stem, it will last longer when stored in a jar, vase, or glass of water on your counter or table top. Since basil is a hot weather plant, it doesn’t like the cold of frosts or refrigerators.

KALE: You will receive Curly Kale (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 (for Wed. members): You will receive these delicious cabbage-flavored bulbs that grow above ground; purple or green skin and crisp, apple-white flesh tubers AND/OR CABBAGE. See Week 10 for usage and storage information.

LEEKS: green leaves with white to pale green stems. See Week 8 for usage and storage information.

SWEET ONIONS (Walla Walla): sweet, mild, juicy, yellow-skinned; nice as a “green top” onion; not for storage. See Week 10 for storage and usage information.

NEW POTATOES (Red Norland): smooth, red skin and white flesh; great baked, boiled, or roasted. See Week 9 for storage and usage information.

SUMMER SQUASH/ZUCCHINI: You will receive some variety of Yellow or Green 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 for usage and storage information.

TOMATOES: You may choose from some of the following different varieties: 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), Red Grape (oval to oblong, baby red grape tomatoes, which have a chewy texture, sweet taste, and few seeds), or Chiquita (deep rose-pink grape tomato with great flavor and pleasant texture), Tomatoberry (unique strawberry-shaped, deep red colored fruits with firm, meaty texture and excellent sweet flavor), or Juliet (deep red, plum tomato; good in salads, salsa sauce). See Week 9 for storage and usage information.

WATERMELON: You may choose Little Baby Flower (small, 2-4 lb. round fruit; bright green stripe pattern on shell and dark pink flesh that is sweet and crisp with a high sugar count) or Sunshine Yellow (8-10 lb. oval-rounded fruit; green-striped shell with bright yellow flesh, which is brittle, juicy, and very sweet).
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. KID FARM DAY will be on Wed., Aug. 21, 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 with a small fee for materials, which is still being determined. Please register by e-mail to tantrefarm@hotmail.com or by sign up at the distribution sites 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 ideas.

2. 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.

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 Flowers: Some of the flowers are ready in the u-pick flower garden. You may pick 1 bouquet of up to 10 stems per household for “free”. This means that if you are splitting a share, each household can pick a bouquet. Whenever possible if you can donate $1 or $2 that will help to pay for some seed and labor costs. You may want to bring a vase or a jar to keep your flowers fresher on the ride home!

4. PICK UP TIMES & LOCATIONS REMINDER:
Ann Arbor Farmers’ Market (Wed.)–7 A.M. to 12 P.M.
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.)– 8 A.M. to 12 P.M.
Chelsea Farmers’ Market (Sat.)–8 A.M. to 12 P.M.

REAWAKENING TOTEMIC AWARENESS
(by Shaun Schoonover—Tantre Farmer of 2011, 2012, 2013)

The notion that we can at once revere and honor animals as they take a place on our plates may rustle up a cognitive dissonance that threatens to blow the mind in two. Yet, embracing the death within our food is the very means of honoring the life that feeds us, as living inevitably takes life, directly and on the peripheries, and the severity of this truth is not broken by choosing one road over the other. The fire that animates our individual lives is borrowed and shared through eating — “mutual insparkedness” as the Mayan say. Life feasts and is feasted upon. There is no either-or, only this and that. Such paradoxes, the tension between apparent opposites, are woven into Life. It is that pushing and pulling that creates our reality. It seems our kind once held a deep awareness of this, having not yet elevated themselves above their earthly origins, allowing them to gracefully approach Life on its terms, neither romanticizing nor demonizing the circumstances of their existence, and this included the reality that they had to kill in order to eat. Yet, their thoughtfulness and respect in light of this is evident in physical artifacts left behind. Though we can merely speculate on the full meaning and purpose of the ancient paintings that decorate the cave walls of modern Europe, the artists clearly admired, and were in awe of, their four-legged muses. They inevitably hunted the subject of their admiration as well, but it’s not a stretch to presume that they ate with gratitude and accepted this food as the gift that it is. Modernity has largely failed on this last point, viewing the life that feeds us as mere commodity, an entitlement, which in turn has sparked the sentimentalist notion that death can be completely separated from life and one can eat without the former.

“The knowledge that every animal, plant, [and] person … is indebted to the fruit of everything else is an adult knowledge. To get out of debt means you don’t want to be a part of life, and you don’t want to grow into an adult,” is the elder wisdom quoted by Martín Prechtel in his book, “Long Life, Honey in the Heart”. Only in a culture built on a foundation of forgetting, isolated from its beginnings and split into dualities could such black and white thinking that now exists arise, content in its childishness, as it were. It is ill acknowledged that we are all existing in the same sacred space, that we all share the general essence of Life, and that while individual sparks may extinguish, the fire continues burning. Any living thing that is free to indulge in the wide, wild spaces of its full character, without restraints, does not die in vain, and when we deepen, as well as broaden, our view, we see that there are no true endings, only transitions. One form moves into another: the sun into vegetation, vegetation into beasts, beasts into us, and, inevitably, us into soil. Revolving existence, life lived in multitudes through unbroken change and transformation. What could be more beautiful?

RECIPES

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 from recipe below.

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. Add to fresh fruit salad for interesting flavors.

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 9
July 21-27, 2013

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 also try to keep the formatted newsletter to a 2-page maximum, which means that we don’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

GREEN BEANS (Maxibel French Fillet): very slender green bean with firm texture and good taste. See Week 8 for usage and storage information.

YELLOW BEANS (Rocdor): long, slender, yellow bean; meaty, firm texture and no watery taste. See Week 8 for usage and storage information.

CABBAGE: You will receive Gonzales (a sweetly spicy green mini cabbage with 4-6-inch heads) or Red Express (solid, round, 2-4 lb. red heads). Cabbage is considered a beneficial digestive aid and intestinal cleanser. It has a good amount of calcium, potassium, magnesium, and Vitamins A & C.
How to use: good steamed, stir-fried, or chopped raw into salads or coleslaw
How to store: refrigerate for up to 1 month

CUCUMBERS: You will receive either Olympian (considered a slicing cucumber with dark green, straight 8-9 in. fruit; crisp with fresh flavor) and/or Little Leaf (considered a pickling cucumber with blocky, medium-length, distinctively bright emerald green fruits, which are good for fresh eating and pickling) and/or Sultan (small delicate cucumbers with thin skin, a seedless interior, and gourmet 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. *All shares will receive Basil, and you may choose ONE from the following 4 Herbs:
Chives—mild, onion-flavored herb with long, slender, hollow leaves; can be added to potato salad, baked potatoes, soups, salads, omelets, dips and spreads, pastas and sauces. You can also chop fresh chives and freeze them with water in ice cube trays to use later when needed.
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.
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.
Spearmint– leaves are bright green with mild flavor and fragrance; used in both sweet and savory dishes and in alcoholic drinks, such as Mint Juleps or Mojitoes; good as a hot or iced tea. See other “Mint” recipes in “A to Z” cookbook.
*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 Curly Kale (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 cabbage-flavored bulbs that grow above ground; purple or green skin and crisp, apple-white flesh tubers and leaves are good sources of vitamins C and A, calcium, potassium, and fiber.
How to use: good steamed and then mashed with potatoes, added to soups or stews, or delicious sliced and eaten raw with dip
How to store: store in refrigerator for up to a month

LEEKS: green leaves with white to pale green stems.
Cooking Tip: Slit from top to bottom and wash thoroughly with root facing up to remove all of the dirt trapped between the leaf layers.
See Week 8 for usage and storage information.

SUMMER ONIONS: larger bulb than green onion with edible green stem attached. See Week 5 for usage and storage information.

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 Yellow or Green 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). *Keep in mind “zucchini” and “summer squash” are basically interchangeable in recipes. See Week 5 for usage and storage information.

SWISS CHARD: close relative of garden beets; very small, multi-colored, large veined, semi-crinkly, dark green leaves. See Week 3 newsletter for usage and storage information.

TOMATOES (Sun Gold Cherry): The first tomatoes of the season are finally here! You may fill one pint of this exceptionally sweet, bright tangerine-orange cherry tomato; less acidic than the red cherry tomato, so slightly less bland in flavor; popular as a garnish, in salads, or as a cooked side dish that can be sautéed with herbs.
How to use: sauté, bake, broil, or grill; eat raw in salads or add to soups, stews, or sauces
How to store: keep at room temperature for up to 1 week

ANNOUNCEMENTS

1. DILL WEED FLOWERS available: For those of you interested in making pickles, we have dill weed flowers available at the farm and at market. Just let us know, if you need some. See pickle recipe in recipe section of newsletter.

2. KID FARM HIKES: We had a great response to our June monthly farm hike! Our next one happens to be this week on Friday, July 26, at 2 PM. We’ll use all our senses as we take an approx. 30 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 2 pm. No RSVP necessary, but if you email that you plan to attend, then we know to wait for you.

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 Flowers: Some of the flowers are ready in the u-pick flower garden. You may pick 1 bouquet of up to 10 stems per household for “free”. This means that if you are splitting a share, each household can pick a bouquet. If you are able to help us out with our seed costs, we would like to encourage anyone to donate $1 or more when possible. Extra bouquets will cost $4. You may want to bring a vase or a jar to keep your flowers fresher on the ride home! We do have many quart-size yogurt containers for flower pickers to use as temporary vases. U-pick Beans: Green and Yellow available for $0.50/lb.

4. “LULU” COOKING CLASS ON July 31 still has 3 spaces left! We will be helping prepare a delicious 4-course meal with help from our guest chefs and fellow CSA members, Eric Lundy and Laenne Thompson. Their start up restaurant is called “LuLu” (which still has yet to find the perfect physical location!), which sources local ingredients and adds a dash of global flavor to deliver deliciousness to your mouth\There will be a $10 fee for materials and handouts for each class. Please register by contacting us soon with your NAME, PHONE NUMBER, and E-MAIL ADDRESS in the body of the email. We have filled up spaces quickly, so let us know soon if you’re interested in joining us for this special meal together at Tantre Farm. More details about the meal will be coming.

5. WEEDING VOLUNTEERS STILL NEEDED: If you are interested–even if it’s just for 10 or 15 minutes before you pick up your box at the farm, come join us. Please contact us any day of the week or evenings until dark. Thanks for volunteering!

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

7. PICK UP TIMES & LOCATIONS REMINDER:
Ann Arbor Farmers’ Market (Wed.)–7 A.M. to 12 P.M.
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.)– 8 A.M. to 12 P.M.
Chelsea Farmers’ Market (Sat.)–8 A.M. to 12 P.M.

RECIPES

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

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

TOO EASY PICKLES (Store for 60 days.)
2 C. water
2 C. vinegar (either cider or white)
3 1/4 tbsp. pickling salt
3 tbsp. sugar
Garlic cloves
Cucumbers, 2-3 inch (as many as will fit in the jars)
fresh dill heads (dill flowers)
alum

Wash cucumbers and pack in canning jars. Boil mixture of water, vinegar, salt, and sugar. Pack jars with one head of dill and garlic (by choice) and then cucumbers. Put another dill head and clove of garlic on top with a pinch of alum. When boiling mixture, start water for hot water bath. Once vinegar mixture is boiling, pour into jars, leaving 1/2 from top, seal and place in water bath. Once hot water bath begins boiling (high), boil jarred pickles for 2 min.. Turn off and leave for another 2 minutes. Take jars out and let seal.

CHEESECAKE WITH LEMON BALM
Pastry:
1 cup flour
4 Tbsp. butter or margarine
Pinch of salt

Filling:
4 Tbsp. butter or margarine
2 Tbsp. honey
12 oz. cream cheese
2 eggs, beaten
6 Tbsp. lemon balm, minced

Preheat oven to 400 degrees. First, make pastry. Sift flour and salt into medium bowl. Cut in butter until mixture resembles fine breadcrumbs. Add enough water to make a soft dough. Roll out to line a 7-inch quiche dish. Bake unfilled for 15 minutes. For filling: beat margarine, honey, and cream cheese together in a bowl until soft and creamy. Beat in eggs and fold in lemon balm. Reduce oven temperature to 350 degrees. Pour filling into baked pastry shell. Bake for 45 minutes or until filling is golden and set, but not cracked. Serve with whipped cream, or cover chilled cake with a thin layer of sour cream. Makes 6 servings.

STEAMED KOHLRABI WITH LEMON BUTTER (Farm-Fresh Recipes by Janet Majure) Serves 4.
1 bunch kohlrabi
2 Tbs. butter
1 Tbs. lemon juice
1 clove garlic, minced
1 Tbs. minced fresh parsley
1-2 Tbsp. minced lemon balm
salt and pepper to taste

Trim kohlrabi, but do not peel. Steam over simmering water, covered, for about 40 minutes or until tender. Cool slightly, then peel and chop. In saucepan, melt butter over medium heat; stir in lemon juice, garlic, and parsley. Cook 2 minutes. Add kohlrabi and lemon balm; toss to coat. Season with salt and pepper.

Tantre Farm CSA Newsletter
WEEK 7
July 7-13, 2013

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 also try to keep the formatted newsletter to a 2-page maximum, which means that we don’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. See Week 1 newsletter for usage and storage information.

FAVA BEANS: (also called faba bean, horse bean, or broad bean) the pod is inedible and looks like a large bean pod; the bean seed resembles a very large 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, skin and all, if young enough. Lots of information on the internet. See Week 6 for usage and storage information.

RED BEETS & GREENS: smooth, deep red roots with sweet flavor and medium-tall, red-veined green leaves. *The beet greens are especially delicious right now, and can be used like spinach. See Week 3 newsletter for usage and storage information.

COLLARD GREENS: dark-green, flat, large leaf. May be substituted for kale or other hearty greens recipes. Use large leaf rolled up as a wrap and stuff with vegetables or hummus. YOU WILL RECEIVE Collards OR Curly Kale THIS WEEK.
How to use: for salads, soups, and light cooking
How to store: keep in plastic bag or damp towel in refrigerator for up to 1 week

CUCUMBERS: You will receive either Olympian (considered a slicing cucumber with dark green, straight 8-9 in. fruit; crisp with fresh flavor) and/or Little Leaf (considered a pickling cucumber with blocky, medium-length, distinctively bright emerald green fruits, which are good for fresh eating and pickling).
How to use: raw or pickled in salads or sandwiches, can also be julienned, sautéed, or baked.
How to store: store them in a sealed plastic bag in refrigerator crisper drawer for up to a week; use up leftovers as soon as possible.

FRESH GARLIC: a bulb of several papery white cloves; believed to help in fighting infections, cancer prevention, bolstering the immune system. 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. *All shares will receive Basil, and you may choose ONE from the following 4 Herbs:
Curly Leaf Parsley—curly, green leaves have a strong parsley/celery flavor for use dried or fresh; often used as a garnish, but excellent in salads, eggs, mashed potatoes, soups, pasta and vegetable dishes.
Chives—mild, onion-flavored herb with long, slender, hollow leaves; can be added to potato salad, baked potatoes, soups, salads, omelets, dips and spreads, pastas and sauces. You can also chop fresh chives and freeze them with water in ice cube trays to use later when needed.
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!
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.
*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! See feature article in this newsletter and recipes in the “A to Z” Cookbook and Tantre Farm website.

GREEN CURLY KALE: well-ruffled, curly green leaves on green stems; this variety makes a good, roasted “kale chip”. YOU WILL RECEIVE Kale OR Collards THIS WEEK. See Week 1 newsletter for usage and storage information.

HEAD LETTUCE: You may choose from Green Leaf, Red Leaf or Romaine. See Week 1 newsletter for usage and storage information.

SUMMER ONIONS: slightly larger bulbs (“baby bulb onions”) than green onions, but both bulb and leaves are still edible (leaves are excellent addition to soup stock); can be prepared like cippolinis.
See Week 5 for usage and storage information.

SNOW PEAS: “flat”, crispy, green pods used in stir-fries and salads. See Week 5 for usage and storage information.

SUMMER SQUASH/ZUCCHINI: You will receive some variety of Yellow or Green 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). *Keep in mind “zucchini” and “summer squash” are basically interchangeable in recipes. See Week 5 for usage and storage information.

SWISS CHARD: close relative of garden beets; very small, multi-colored, large veined, semi-crinkly, dark green leaves; See Week 3 newsletter for usage and storage information.

ANNOUNCEMENTS

1. SUMMER WORK PARTY/OPEN HOUSE this coming Sunday, July 14 between 1-4 p.m. This particular Open House has a way of creeping up on us every year, so hopefully some of you already had it in your calendar from our mentioning of it in the past. This day promises to be bright and sunny, so we’ll have lots of water play for the kids and shade-related activities for the adults, such as cleaning garlic and stripping herbs for storing. For those more adventurer-gardener types, we will be weeding the herb garden and the asparagus, and maybe even harvesting green beans. 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 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 local musician, Doug Allen, picking a free pint of black or golden raspberries, which would go nicely with our plans to make fresh, hand-cranked, homemade ice cream! These are further incentives to encourage folks to come out to see the farm this Sunday. 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, especially if you have other plans later, please let us know. We look forward to showing you the farm!

2. WEEDING VOLUNTEERS NEEDED (We are serious!!): With this rain, it has really populated the weeds. We really could use some help. If you are interested–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. This rain has been wonderful, but we could really use the help with the weeds right now. Thanks for volunteering!

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

4. PICK UP TIMES & LOCATIONS REMINDER:
Ann Arbor Farmers’ Market (Wed.)–7 A.M. to 12 P.M.
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.)– 8 A.M. to 12 P.M.
Chelsea Farmers’ Market (Sat.)–8 A.M. to 12 P.M.

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

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

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

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

**We grow a lot of basil, so you will all receive basil fairly consistently from now until the first frost in September or October, so plan on freezing, drying, or making pesto, so that you will enjoy its summer aroma all winter long. If you don’t think you can use it every week, then just don’t take it. Have fun and enjoy a plethora of basil over the coming weeks!

RECIPES
*Keep in mind the following websites–www.epicurious.com, www.cooks.com, www.recipes.com, www.tantrefarm.com.

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

Wash the Swiss chard, remove and discard the large stems, and finely chop the leaves. In a 10-inch cast iron skillet, 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.

BEET SOUP (shared by Tantre Farm intern, Ellen Scheffer)
1 large onion (or 2-3 summer onions), diced
2-3 cloves garlic, minced
2 carrots, diced
4 stalks celery, diced
3-4 large beets, diced
1 quart vegetable broth
1-2 cups water, to desired consistency
Salt, pepper, basil and oregano to taste
Sour cream

Sauté diced onion, carrots, celery, and beets in a skillet for 10-15 minutes until tender. Add vegetable broth, water, and spices. Simmer approximately 30 minutes. Serve individually and top servings with a dollop of sour cream.

Tantre Farm CSA Newsletter
WEEK 5
June 23-29, 2013

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 also try to keep the formatted newsletter to a 2-page maximum, which means that we don’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. See Week 1 newsletter for usage and storage information.

ASPARAGUS (Due to the end of the asparagus season, this will be the last week of asparagus for Wed./Fri. “On Farm” pick up members ONLY): You will receive green, purple, or white variety. See Week 1 newsletter for usage and storage information.

BEETS & GREENS: You will receive Cylindra (uniquely-shaped 6” cylindrical beet with especially sweet flavor; this heirloom is a favorite with chefs due to uniform slices and ease of peeling) or Red Ace (round, smooth, deep red roots with sweet flavor and medium-tall, red-veined green leaves) *The beet greens are especially delicious right now, and can be used like spinach. See Week 3 newsletter for usage and storage information.

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. See Week 2 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. You may CHOOSE ONE from the following:
Chives—mild, onion-flavored herb with long, slender, hollow leaves; can be added to potato salad, baked potatoes, soups, salads, omelets, dips and spreads, pastas and sauces. You can also chop fresh chives and freeze them with water in ice cube trays to use later when needed.
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. See other “Parsley” recipes in “A to Z” cookbook.
French Sorrel—slightly tart, lemon-flavored green; excellent for salads, soups, and sauces; can be used in omelets, breads, or cooked as a side dish; leaves are shaped like spinach, but paler green in color; high in vitamin A and contains some calcium, phosphorous, potassium, magnesium, and vitamin C; refrigerate in plastic bag for up to 3 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).
See Week 1 newsletter for usage and storage information.

LETTUCE MIX (Wildfire): a beautiful bag of dark reds and vibrant greens including Green and Red Oakleaf, Green and Red Romaine, and Redleaf lettuces. Your lettuce has been rinsed once, but needs washing. See Week 1 newsletter for usage and storage information.

HEAD LETTUCE: You will receive 1 head of Green Leaf, Red Leaf or Romaine. See Week 1 newsletter for usage and storage information.

SUMMER ONIONS: slightly larger bulbs (“baby bulb onions”) than green onions, but both bulb and leaves are still edible (leaves are excellent addition to soup stock); can be prepared like cippolinis.
-How to use: can be grilled on a skewer or roasted whole as a vegetable or chopped in salads, soups, & other dishes for flavor
-How to store: wrap in damp towel or plastic bag in fridge for 2 to 7 days.

SHELLING or SNAP PEAS: You may choose Snow Peas (“flat”, crispy, green pods used in stir-fries and salads) or Sugar Snap Peas (“round” pod of edible-pod pea). Both of these peas are meant to eat the pods, so no shelling for these. Just crispy and delicious!!
-How to use: Snap 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.

RAPINI: also called “Broccoli Raab” or Rabe or Rape; leafy green with 6 to 9 inch stalks and scattered clusters of tiny broccoli-like buds (some of ours don’t have buds yet, so just the leaf); traditional Italian specialty combining qualities of broccoli and mustard greens;
See Week 4 for usage and storage information.

SPICY GREENS MIX (Spectrum): an amazing, mildly spicy, leafy salad mix of greens and reds with a wide variety of leaf shapes and sizes with ingredients such as Yukina Savoy, Golden Frills, Ruby Streaks, Tokyo Bekana, and Red Komatsuna. See Week 1 newsletter for usage and storage information.

STRAWBERRIES: You will receive 1 quart this week of this member of the rose family; red, conical fruit with tiny white flowers. See Week 4 for storage information.

SUMMER SQUASH/ZUCCHINI: You will receive some variety of Yellow or Green 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); great source of vitamins A & C, potassium, and calcium; approximately 94% water, so replaces lost fluids during summer heat. *Keep in mind “zucchini” and “summer squash” are basically interchangeable in recipes.
-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; See Week 3 newsletter for usage and storage information.

YUKINA SAVOY (Asian Green): similar to Tatsoi, but larger; thick, savoyed leaves held upright on pale green petioles; delicious steamed or stir-fried. See Week 2 newsletter for usage and storage information.

ANNOUNCEMENTS

1. WEEDING VOLUNTEERS NEEDED: There are always a generous amount of weeds on the farm. 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. This rain has been wonderful, but we could really use the help with the weeds right now. Thanks for volunteering!

2. VACATIONS or OUT OF TOWN: Please remember to contact us at least by Sunday 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.

3. CSA COOKBOOKS: This handy cookbooks are for sale called “From Asparagus to Zucchini: A Guide to Cooking Farm-Fresh Seasonal Produce” for $15 and “Saving the Seasons: How to Can, Freeze, or Dry Almost Anything” for $20. Both cookbooks will be available until we run out.

4. U-PICK AT THE FARM starting this coming Sat. afternoon, June 29: No u-pick available on Sat. mornings, since we are at two Farmers Markets, but starting after 2 PM we’ll be back. Please schedule an appointment for u-pick on any day, unless you come during a Farm Distribution Day next week on Wed. (7/3) or Fri. (7/5).
**Strawberries–$4/qt. for members and $5/qt. for nonmembers. We will not have u-pick for strawberries yet this week, since we need to have enough strawberries for Fri. and Sat. distribution. You can pick into our quart baskets to measure them, but to take them home, please bring your own containers or transfer them into donated berry containers at the Distribution Shed.
**Snow Peas–$1/lb. Come and get peas for freezing.

5. PICK UP TIMES & LOCATIONS REMINDER:
Ann Arbor Farmers’ Market (Wed.)–7 A.M. to 12 P.M.
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.)– 8 A.M. to 12 P.M.
Chelsea Farmers’ Market (Sat.)–8 A.M. to 12 P.M.

RECIPES

THE VERY FRESHEST GREEN DRESSING (from The Rolling Prairie Cookbook by Nancy O’Connor) Makes 1 ½ cups.
1 ½ cups packed parsley (or sorrel for tangy, lemony flavor)
2 garlic cloves, chopped (or 2 garlic scapes)
1 small shallot (or summer onion), chopped
Juice of 1 lemon
6 Tbsp. olive oil
1 Tbsp. red wine vinegar
½ tsp. salt
Freshly ground black pepper

Combine all ingredients in a food processor and blend to create a smooth sauce. Allow to sit several hours before serving, so that flavors have time to blend. Adjust seasonings if necessary. Although best used when fresh, this dressing will keep for 5 to 6 days covered in the refrigerator.

SUMMER SQUASH AND EGGS (Mad Mares Cookbook)
2 cloves garlic, minced, (or 2 garlic scapes)
butter or olive oil
2 medium squash or zucchini, sliced into thin rounds
3 eggs, beaten

Sauté garlic over medium heat in skillet with olive oil. Add squash before garlic browns, sauté covered for several minutes, flipping squash to cook all sides. Squash should be translucent and soft. Add eggs and scramble with a spoon, until eggs are just cooked; do not overcook. Salt and pepper to taste.

SORREL SOUP (Cuisine Minceur by Michel Guerard)
1 good-sized bunch sorrel leaves, chopped
2 tsp. olive oil
2 garlic scapes, chopped
2 summer onions
1/2 tsp. salt
pepper
1 qt. chicken or vegetable stock
2 eggs

Heat olive oil in saucepan. Add garlic and let it color slightly. Add chopped sorrel, salt, and pepper. Stir until sorrel wilts. Add stock and simmer 15 minutes. Purée soup in blender, half at a time, for 2 whole minutes. Return to saucepan and keep warm–just under a simmer. Just before serving, whisk the eggs in a bowl until they double in volume. Then, whisking rapidly, gradually add them to the hot soup. Continue whisking until the egg is set just enough to hold without further whisking. Serve hot. Serves 4.

BEET & SUGAR SNAP PEA SALAD (From Capay Organic Farm CSA “Farm Fresh To You” website)
1 lb. beets, scrubbed or peeled and quartered or sliced
1 small red onion, halved & thinly sliced (or 2 summer onions)
1 tsp. ground coriander, lightly toasted
1/2 lb. snap peas, trimmed
2 Tbs. extra-virgin olive oil
3 Tbs. rice vinegar
2 tsp. sugar
1 tsp. salt

Soak onion in cold water for 10 min.; drain. Whisk together vinegar, coriander, sugar and salt in a salad bowl, then add oil in slow stream, whisking. Toss onion and beets with dressing. Steam peas over boiling water, covered, 2 min. then transfer to ice water. Drain well & toss with beet mixture.

Tantre Farm CSA Newsletter
WEEK 3
June 9-15, 2013

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

ARUGULA : 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 small 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, or serve “cold” with a bit of olive oil, a dash of salt, and lemon juice.
– How to store: wrap in damp cloth and plastic bag, then refrigerate.

BABY BEETS & GREENS: small, round, smooth, deep red roots with sweet flavor and medium-tall, red-veined green leaves.
* The beet greens are especially delicious right now.
How to use: greens can be substituted for spinach and chard in recipes; roots good in soups, stews, roasted, boiled, steamed
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.

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

FRESH HERBS: Most of these herbs when made into a salad dressing or vinaigrette can dramatically change the flavor of a plain salad. In general, store herbs upright with cut stems in 1 or 2 inches of water and refrigerate for up to 2 weeks.
You will choose 1 out of the following 4 herbs this week:
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.
Sage–an herb from an evergreen shrub in the mint family with long, narrow, grayish-green leaves and a musky aroma and spicy taste; vibrant, edible blue flowers with a subtler sage flavor than the leaves; leaves used in making sausages, stews, breads, and teas; enhances meats, vegetables, salads, pickles, and cheese.
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.
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.

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).
– How to use: for salads, soups, and light cooking
– How to store: keep in plastic bag in fridge for up to 1 week

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

HEAD LETTUCE: You will receive 1 head of Green Leaf, Red Leaf or Romaine in your box and 1 on the side.
How to use: raw in salads, sandwiches, or use in soups
How to store: refrigerate in plastic bag for 3-5 days.

GREEN ONIONS (also called “Scallions”): young shoots of bulb onions with long green stalks and milder tasting than large onions
-How to use: the bulb, flowers, and green leaves are edible; can be cooked, grilled, roasted whole as a vegetable; chopped in salads, soups, & other dishes for flavor.
-How to store: refrigerate in damp towel/plastic bag for 5-7 days.

SPICY SALAD MIX (Spectrum): an amazing, mildly spicy, leafy salad mix of greens and reds with a wide variety of leaf shapes and sizes with ingredients such as Yukina Savoy, Golden Frills, Ruby Streaks, Tokyo Bekana, and Red Komatsuna.
How to use: used for salads and sautéing–cooks up quickly
How to store: refrigerate in plastic bag for 2 to 4 days.

SPINACH: You will receive this large, crisp, dark green leaf, which is very large right now due to the weather and maturation. Some may prefer to cook this or juice it, if it’s too much for a salad.
– 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.

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

WHITE HAKUREI TURNIPS and GREENS: A white salad turnip with round, smooth roots that have a sweet, fruity flavor with a crisp, tender texture. Use the greens as well, sautéed or braised.
– How to use: good in salads and soups, roasted, steamed, sautéed,
– How to store: remove greens from turnip root and store separately in plastic bag in refrigerator for up to 3 days; roots can last up to 1-2 weeks in refrigerator.

YUKINA SAVOY (Asian Green): similar to Tatsoi, but larger round, thick, savoyed, dark green leaves held upright on pale green petioles.
How to use: delicious steamed or stir-fried
How to store: refrigerate in plastic bag or wrap in a damp towel for up to a week.

ANNOUNCEMENTS

1. KID FARM HIKES: Come join us for a guided monthly exploratory walk around Tantre Farm starting next week on Friday, June 21, at 2 PM. We’ll use all our senses as we take an approx. 30 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 2 pm. No RSVP necessary, but if you email that you plan to attend, then we know to wait for you.

2. PLEASE LET US KNOW of any changes in your address, phone, e-mail, or of misspelled names on any mailings or check off lists at Distribution Sites as soon as possible.

3. CHANGING PICK UP DAYS: Please remember to contact us preferably a week in advance, but at least by Sunday of each week, to make changes in pick up days or locations. Please have the courtesy to make some kind of contact with us, if you can not pick up your box for some reason.

4. 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.

5. PICK UP TIMES & LOCATIONS REMINDER:
Ann Arbor Farmers’ Market (Wed.)–7 A.M. to 12 P.M.
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.)– 8 A.M. to 12 P.M.
Chelsea Farmers’ Market (Sat.)–8 A.M. to 12 P.M.

SALAD GREENS BONANZA
By Deb and Richard

These cool nights and warm days produce the best salad greens. They have been grown in the fog and rain, which have provided moisture for more succulence. The flavors are less bitter so far this year, because of the lack of heat stress. They are loaded with vitamins and minerals and roughage, which help your gut pass bile from your liver. They can range in flavor from spicy to sour to sweet. The texture can be tender to crisp or chewy. These greens provide the perfect medium for your favorite salad dressings. They also can be easily thrown in as a nutritional burst to any green smoothie recipe. Some of the more flavorful greens can be quickly sautéed or added at the end to a soup for extra nutrients.

There are many ways to change the way that you enjoy your greens. Sometimes it can be as simple as tossing in a different herb. Many herbs are interchangeable in most herb dressings creating subtle flavor differences. Another great way to eat a salad is to roast a variety of veggies and toss them onto a bed of greens. The lettuce leaves also make simple and easy wraps stuffed with hummus or taco like fillings for a gluten free alternative. Keep in mind, if you like the flavor of the green raw, then throw it in a salad or a smoothie. If the flavor is a little too strong for your tastes, then cook it or toss it into a lasagna or sauce to mellow the flavor.

Be creative and try new things with your onslaught of greens this week. Of course the internet is full of ideas, as well as your favorite cookbook, including the A to Z cookbook. Have fun!

RECIPES

LEMON-MINT VINAIGRETTE (from www.eatingwell.com) Makes about 3/4 cup.
? cup lemon juice
1 tablespoon Dijon mustard
1 teaspoon sugar
1 clove garlic, minced (1-2 garlic scapes)
? cup extra-virgin olive oil
? cup chopped fresh mint, lemon balm (try sage leaves)
? teaspoon salt
Freshly ground pepper to taste

Whisk lemon juice, mustard, sugar and garlic in a small bowl until blended. Drizzle in oil, whisking until blended. Stir in mint, salt and pepper.

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

SESAME BEET GREENS (Learning to Eat Locally) 6 small servings.
greens of 4 to 6 beets, cut off 1 inch from root
1 Tbsp. sesame oil
3 cloves garlic, crushed or 3 minced garlic scapes
1/4 c. sesame seeds
1 Tbsp. soy sauce
Sage flowers for garnish

Rinse and dry beet greens. Slice them across the stem into 1 inch strips. Heat oil in a large skillet over medium high heat, tilting pan to coat. Stirring constantly with a spatula, toss in garlic, sesame seeds, and about half of the sliced beet greens. Shake on soy sauce and add remaining greens. Continue stirring until all greens have wilted and stems are tender (about 3 to 4 minutes). Move greens to a serving bowl and serve hot or at room temperature. Toss in a few sage blossoms for extra flavor.

SUMMER SAVORY SOUP (from “www.oldfashionedliving.com)
1 Tbsp. olive oil
2 cups mixed vegetables such as spinach, turnips, chard, kale, asparagus, broccoli, cabbage, green beans, etc.
1/2 sweet onion, chopped
2 small cloves garlic, minced (or 3 garlic scapes)
3 cups broth-vegetable for chicken
1/4 cup milk or half and half
1 Tbsp. flour
1/2 tsp. (or more to taste) each of minced basil, oregano, and savory
3/4 cup. Orzo or other small pasta

Heat oil in a medium sauce pan. Add garlic and onions and cook until onions are softened. Add any of the chunkier vegetables that will need extra cooking and cook for 5 minutes or so on low. Add the broth, remaining and the vegetables, Bring to a boil. Add orzo, basil and oregano. Simmer for about 15 minutes. Whisk the flour into the milk. Reduce the heat and stir in the flour mixture. Add the savory. Stir frequently while the soup thickens. Salt and pepper to taste. Serves 4.