Tantre Farm CSA Newsletter
WEEK 14
Aug. 25-31, 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.

THIS WEEK’S SHARE

ARUGULA: an aromatic, bright salad green with a peppery mustard flavor. See Week 1 newsletter for usage and storage information.
To Freeze (not recommended by some): Blanch for 30 seconds, dunk in ice water, drain, or spin dry, then pack into freezer bags. Use in soups or stews or make into an arugula pesto and freeze.

SHELLING BEANS (Tongue of Fire): You will receive a bag of these Italian heirloom shelling beans. They 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. See Week 10 for storage & usage information.
To Freeze: Shell beans. Blanch briefly in boiling water, dunk in ice water, and pack in freezer bags. Use in soups, stir fries, sautéed, etc.

BEETS: round, smooth, deep red roots with sweet flavor. No greens this week, so look just for the roots. See Week 3 newsletter for usage and storage information.
To Freeze: Boil beets covered (20 min. for small beets & 40 min. for large beets) until fork-tender. Dunk in ice water to cool. Slice, chunk, puree, or freeze whole in freezer bags. Good in soups, cakes (pureed), stews, side dish.

BROCCOLI: deep emerald green, tiny buds that are clustered on top of stout, edible stems. Some of these will be bagged as florets and others will be in heads. See Week 11 newsletter for storage and usage information.
To Freeze: Cut broccoli into florets and blanch for 5 minutes. Dunk in ice water to cool. Drain. Put in freezer bags. Good in soups, sautéed, side dish, stews.

GREEN 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). See Week 9 for usage and storage information.
To Freeze: Generally cabbage stores for long periods of time in cool storage, so freezing is often not needed, but if desired here’s how. Cut into coarse shreds and blanch for 2 minutes. Dunk in ice water to cool. Drain and put in freezer bags. Excellent in soups, etc.

SWEET CORN (Potawatomi): yellow kernels with excellent sweet flavor. We don’t treat our corn with pesticides, so you may find some earworms enjoying the corn too; just break off the damaged part and cook the rest of the ear. See Week 12 for usage and storage information.
To Freeze: Husk corn and blanch cob of corn for 4-6 minutes. Cool quickly in ice water, then drain. Cut kernels off cob and pack into freezer containers or plastic bags. Good in soups, side dish, etc.

CUCUMBERS: You will receive Sultan (small delicate cucumbers with thin skin, a seedless interior, and gourmet flavor). See Week 7 for usage and storage information.
To Freeze (not recommended by some): Cucumbers can be frozen or canned with a brine. Look online.

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). See Week 11 newsletter for storage and usage information.
To Freeze: Can be frozen, but look online, since several steps.

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:
Italian Flat-leaf Parsley—flat, glossy, dark green leaves have a strong parsley/celery flavor for use dried or fresh; especially good in omelets, scrambled eggs, mashed potatoes, soups, pasta and vegetable dishes, as well as, sauces to go with fish & poultry.
Black-stemmed Peppermint–superior fragrance and flavor; forest green leaves with deep purple veins and stems, purple flowers; leaves are good as a hot or iced tea, and adds a delicious flavor when minced and added to cooked peas, carrots, potatoes, salads, and fresh strawberries.
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.
*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!
To Freeze herbs: Pluck leaves off stems, wash, spin dry, chop, and put into freezer bags or mince in water in ice cube trays. The frozen leaves are easily crumbled into all sorts of sauces, soups, stews.

GREEN 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.
To Freeze: Blanch washed greens for 2-3 minutes, rinse in cold water, drain, and pack into air-tight containers, or just destem, chop, and freeze in bags. Used in soups and stews especially.

GREEN ONIONS (also called “Scallions”): young shoots of bulb onions with long green stalks and milder tasting than large onions. See Week 1 newsletter for usage and storage information.
To Freeze: Chop into desired pieces, either lay on parchment paper on cookie sheets, or just put in freezer bags. Used in everything you’d put a bulb onion.

CHILI PEPPERS: You will receive Poblano (black-green chili pepper, heart-shaped fruit, which is mildly pungent with a lightly sweet, medium-hot flavor) and Shishito (sweet, mild, slender Japanese chilies about 2 to 4 inches with squarish end; often used in stir-fried dishes, salads, or as a pickled condiment). See Week 12 newsletter for usage and storage information.
To freeze: Clean and freeze whole. Place in freezer containers or bags to be used later in soups, sauces, or casseroles.

POTATOES (Red Norland): smooth, red skin & white flesh; great baked, boiled, or roasted. See Week 9 for storage & usage information.
To Freeze (not recommended by some): Boil potatoes, cube, grate (can be raw), and julienne (can be raw) into French fries, then place on cookie trays, and transfer to freezer bags.

RADISHES(D’Avignon): also called, “French Breakfast”; traditional variety from Southern France; 3-4 inch long root that is part red with a white tip and tapered to a point.
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.
To Freeze (not recommended by some): Slice the radishes into medallions, this will protect the texture of the vegetable when the cells undergo freezing. Blanch the medallions for 2-3 minutes and then submerge in ice water. Drain well, package in an air tight, air free container or bag, and then freeze. Now take your radish greens and blanch for ten seconds, drain well, package, and freeze.

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.
To freeze: Wash and cut summer squash into 1/2-inch slices, or grate flesh for baking use. Add no more than 1 pound of squash (4-6 cups) to 1 gallon of boiling water. Blanch squash for 3 minutes. Cool quickly in ice water, then drain. Pack into freezer containers or plastic bags.

TOMATOES: You will receive several tomatoes from many different varieties this week, so we really encourage you to enjoy tomatoes all year long by freezing them.
To Freeze (highly recommended): Wash, cut off bad spots, core big slicing or Roma tomatoes, and put in freezer bags whole or cut up in chunks. Cherry/Grape/Plum tomatoes just need to be washed and frozen whole in freezer bags. Add to soups or make sauces throughout the winter. *Tip: For those who don’t like skins, they come off easily (although the skin has many nutrients) when partially thawed, or dunked in warm/hot water. IT IS SO EASY TO FREEZE TOMATOES!!!! 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) or Sunshine Yellow (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.
To Freeze (not recommended by some): Cut into chunks. Put on cookie sheets and freeze. Remove and put in freezer bags. Perfect in watermelon smoothies or if you can also make little frozen watermelon balls for treats! Frozen watermelon is best eaten frozen, not thawed!

ANNOUNCEMENTS

1. KID FARM DAY was a blast! Every kid took home a flower snowflake or a corn husk doll. They also explored the farm and observed lots of critters. The morning ended with snacks from the farm as veggie and fruit kebobs. Thanks to all who participated, but especially to CSA members, Sheila Schueller, Christine Law, and Sandi Little, who planned and/or helped kids the whole morning.

2. VACATIONS or OUT OF TOWN: Please remember to contact us preferably a week in advance, but at least by Sunday to make changes in pick up days or locations. If you can not pick up your box for some reason this Labor Day weekend, please be kind enough to make some kind of contact and let us know.

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—You may pick 1 bouquet of up to 15 stems as part of your share each week. You may want to bring a vase or a jar to keep your flowers fresher on the ride home! Extra bouquets will cost $4.
U-pick Tongue of Fire Beans—if fresh, then good for freezing after blanching; if dried pods, then set out in basket for a couple of weeks to thoroughly dry before longer term storage in jars for later use; Cost is $0.50/lb.
Already Picked Tomatoes—available for canning or freezing, especially this week. Many slicer and heirloom varieties. Very easy to freeze! Members– $1/lb. Non members–$1.25/lb.

4. PRESS COVERAGE: We sometimes shy away from tooting on our own horn, but several interesting articles have been written about Tantre Farm in the past few months. We thought it might be time to share with our CSA members in case you haven’t seen them and to offer gratitude to the authors, who created these enticing articles. See Nick Roumel’s article in April’s issue of CURRENT MAGAZINE: http://www.ecurrent.com/April-2013/Tantre-Farm/. See Patrick Dunn’s article in CONCENTRATE MEDIA: http://concentratemedia.com/features/Tantr%C3%A9FarmInternship0247.aspx. And most recently see Rachel Urist’s article about us in the Sept.- Dec. 2013 issue of CRAZY WISDOM COMMUNITY JOURNAL (free copies are available at the farm, at the Hub, and at the AA market): http://www.crazywisdom.net/assets/tantre.pdf. Also, this past Saturday Tantre Farm was awarded the 2013 Local Hero Award (sponsored by edibleWOW Magazine) for local organizations who grow our food, feed our families and strengthen our communities! What an honorable spring/summer it has been! Thank you for your constant encouragement, enthusiasm, and support.

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.

PRESERVING FOOD BY FREEZING

Preserving local foods in your home is a good way to continue eating locally during the cold, winter months and is somewhat inexpensive too. This is also a way to deal with some of the surplus food, which you may accumulate over the season. Please feel free to keep this on file for future reference. Make sure to check out all the freezing suggestions for each vegetable and fruit in This Week’s Share column too.

This week’s column will feature information on how to freeze food. This is probably the most common and easiest form of home food preservation, if you’ve got the freezer space. Freezing maintains the vitamin content of food better than most other preserving methods. Also the original flavor and texture of the food, in general, is retained a bit better than other methods of preserving.

Here are some freezing tips that we have discovered. First of all, it is important to use rigid glass or plastic containers, plastic freezer bags, or heavy weight aluminum foil, plastic films, or waxed freezer paper. These containers keep moisture in and air out. When freezing foods that contain liquids, leave at least 1/2-inch of space at the top for expansion. When using bags, press the air out of the unused part before sealing. When freezing food, you should also consider the serving size you would like to pull out of the freezer to avoid chipping away at a big block of frozen food. One way to do this is to place your individual pieces of food on cookie sheets and freeze. Then take them off later and transfer them to plastic bags. This works really well with pesto drop cookies. Another method is to place your food in ice cube trays. Puréed basil in ice cube chunks can be added later to soups or casseroles. Other herbs, pesto, or chilies also can be put in ice cube trays and then transferred to freezer bags.

Most vegetables (except peppers, tomatoes, cooked pumpkin or squash, onions, and herbs) need to be blanched before freezing. Most cookbooks or home food preservation book can help you with cooking times. Blanching involves heating the vegetable briefly in boiling water, cooling immediately in cold or ice water, draining, then packing into freezer containers.

Freezing food can be easier, tastier, and a bit more nutritious, if you’ve got the space. Some CSA members have found that purchasing a small freezer has helped them to have less waste of unused food from the summer share, and they have also retained a tiny bit of summer memories even after the cold of winter has set into their homes.

RECIPES

GOLDEN SUMMER SQUASH & CORN SOUP (from Eatingwell.com)
1 tablespoon extra-virgin olive oil
1 medium shallot (or 2 green onions), chopped
2 medium summer squash, (about 1 pound), diced
3 teaspoons chopped fresh herbs, such as thyme or oregano, divided
2 cups chicken broth or vegetable broth
1/4 teaspoon salt
1 cup fresh corn kernels
1 teaspoon lemon juice
1/4 cup crumbled feta cheese

Heat oil in a large saucepan over medium heat. Add shallot and cook, stirring, 1 minute. Add squash and 1 teaspoon herbs and cook, stirring occasionally, until the squash starts to soften, 3 to 5 minutes. Add broth and salt; bring to a boil. Reduce heat to a simmer and cook until the squash is soft and mostly translucent, about 5 minutes more. Puree until smooth. Return the soup to the pan and stir in corn. Bring to a simmer over medium heat and cook, stirring occasionally, until the corn is tender, 3 to 5 minutes more. Remove from the heat; stir in lemon juice. Serve garnished with the remaining 2 teaspoons herbs and feta. Enjoy!

Tantre Farm CSA Newsletter
WEEK 12
Aug. 11-17, 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 printed copy, 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 BEANS:  You will receive Maxibel Green Bean (very slender green bean with firm texture and good taste) and/or Rocdor Yellow Bean (long, slender, yellow bean; meaty, firm texture and no watery taste). See Week 8 for usage and storage 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:  deep emerald green, tiny buds that are clustered on top of stout, edible stems; known as an anti-cancer vegetable.  See Week 11 newsletter for storage and usage 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.  
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
 
SWEET CORN:  Corn is often referred to as maize and is an ancient staple food of the Americas.  Everything on the corn plant can be used: “husks” for Tamales, the “silk” for medicinal tea, the “kernels” for food, and the “stalks” for fodder; contains a significant amount of vitamin A, B-complex, phosphorous and potassium along with vegetable protein.  * We don’t treat our corn with pesticides, so you may find some earworms enjoying the corn too; just break off the damaged part and cook the rest of the ear. See recipe at end.
How to use:  ears of corn can be steamed in 1-2 inches of water for 6-10 minutes, or drop ears into boiling water (enough to cover) for 4-7 minutes; ears of corn can also be roasted unhusked in the oven or outside grill for about 20 minutes
How to store:  refrigerate with husks on, and use as soon as possible to retain sweetness and flavor.
 
CUCUMBERS: You will receive 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.
 
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).  See Week 11 newsletter for storage and usage information.
 
U-PICK FLOWERS (only available on the farm):  Every summer we plant a variety of flowers for drying or fresh bouquets.  Picking flowers is labor-intensive and transporting them is difficult, so we are not able to bring cut flowers to all the distribution sites, but we do encourage you to come to the farm to pick your flowers each week.  This week you can pick between 10-15 stems.   Whenever possible if you can donate $1 (or more) that will help to pay for some seed and labor costs.  More information about u-pick flowers is in the “Announcements” section.
 
GARLIC (optional):   a bulb of 8 to 10 papery white cloves. ** It’s been a little too wet  for curing garlic well this year, so we have some bulbs, which are good tasting and a bit dirty, but will probably not store for long periods of time (several months), so we’re offering these “seconds” to members, when we sort them.  Easy to freeze:  Mince garlic and cover or blend with olive oil, then freeze in air-tight containers.   Cloves can also be just put in freezer bags minced or whole with skin on.  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 3 Herbs:
        Black-stemmed Peppermint–superior fragrance and flavor; forest green leaves with deep purple veins and stems, purple flowers; leaves are good as a hot or iced tea, and adds a delicious flavor when minced and added to cooked peas, carrots,  potatoes, salads, and fresh strawberries.
        Italian Flat-leaf Parsley—flat, glossy, dark green leaves have a strong parsley/celery flavor for use dried or fresh; especially good in omelets, scrambled eggs, mashed potatoes, soups, pasta and vegetable dishes, as well as, sauces to go with fish, poultry, & pork.
        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; refrigerate in bag for up to 3 days. 
        *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”) or 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.
 
LEEKS:  green leaves with white to pale green stems.  See Week 8 for usage and storage information.
 
SWEET ONIONS:  You will receive Super Star (white-skinned onion with mild flavor and thick rings; great for salads, slices, onion rings, and frying; not for long storage) or Mars Red (purple-red skin onion with sweet flavor).  See Week 10 for storage and usage information.
 
PEACHES (Red Haven):  Fruit again in your share!  This is an early rosy-orange skinned peach with firm, creamy yellow flesh.  Mature peaches will continue to ripen after they are picked.  Keep in mind the fruit may have the white clay residue of Kaolin (organic spray described in Week 10 newsletter), which can be washed off.
How to use: great as a fresh snack, or for canning, freezing (just cut in pieces and throw it into a freezer bag), and dehydrating (excellent, concentrated sweet flavor cut into thin slices and dehydrated for several hours).  See recipe at end.
How to store:  If the fruit is firm and not quite ready, just set them on your kitchen counter in the sun or in a paper bag to ripen more quickly.  The less the fruit is touching each other or at least not too many on top of each other, the longer they will last.
 
POBLANO CHILI PEPPERS:  known as “poblanos” when dark green, but becomes an “ancho” when brick-red and fully dry; popular in Southwestern recipes; heart-shaped fruit, which is mildly pungent with a lightly sweet, medium-hot flavor). See recipe at end.
How to use: often roasted, chopped, and used to season corn bread and cheese dishes; good for stuffed appetizers, jams, & salsa.
How to store:   For fresh peppers, store in refrigerator.  For drying peppers, place string through the stems and hang in cool, dry, well-ventilated spot. 
 
NEW POTATOES (Red Norland): smooth, red skin & white flesh; great baked, boiled, or roasted.  See Week 9 for storage & 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), Red Grape (oval to oblong, baby red grape tomatoes), or Chiquita (deep rose-pink grape tomato), Tomatoberry (unique strawberry-shaped, deep red colored fruits with firm, meaty texture), 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) or Sunshine Yellow (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.
 
ANNOUNCEMENTS
 
1. HELP NEEDED FOR KID FARM DAY, and we still have room for more kid registrations!  I could use 1 or 2 more adults to help out, especially if you have experience working with kids. Anyone interested, please contact Deb as soon as possible for some brainstorming ideas. Kid Farm Day is next week, 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 of around $5 per kid.  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.   If you want to switch your share for pick up at the farm that day, then please let Deb know this week.
 
2. VACATIONS or OUT OF TOWN: Please remember to contact us preferably a week in advance, but at least by Sunday to make changes in pick up days or locations.
 
3. PLASTIC OR PAPER GROCERY BAGS AND YOGURT CONTAINERS (quart size for u-pick flowers) STILL NEEDED, if you would like to donate some to the farm or at markets.  We are running low.
 
4. U-PICK AVAILABLE: Please call ahead if you plan to pick on other days besides Farm Distribution Days (Wed. and Fri.), so we can make sure someone is around to help you.                    
U-pick Flowers– Some of the flowers are ready in the u-pick flower garden.  You may pick 1 bouquet of up to 15 stems for “free”.  You may want to bring a vase or a jar to keep your flowers fresher on the ride home!  Extra bouquets will cost $4. 
U-pick Tongue of Fire Beans—if fresh, then good for freezing after blanching; if dried, then good for storing in jars for later use; Cost is $0.50/lb.
 
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
 
GRILLED CORN, PEACH AND POBLANO SALAD (from “The Washington Post”, August 19, 2009)
**This salad is best served within 24 hours after it is made.
Ingredients:
4 ears grilled corn, husks removed & kernels cut off (about 3 cups; See NOTES)
1 large or 2 small grilled poblano peppers; cut into 1/4-inch dice (3/4 cup; see NOTES)
2 large ripe peaches, peeled and cut into kernel-size pieces (1 1/2 cups; see NOTES)
2 teaspoons honey, or more to taste
2 tablespoons cider vinegar
1 tablespoon olive oil
10 to 20 stems chives (or parsley), chopped (2 tablespoons)
1/8 to 1/4 teaspoon salt
Freshly ground black pepper
 
Directions: Combine the corn, poblano chili pepper(s), peaches, honey, cider vinegar, oil, chives, and salt and pepper to taste. Taste and adjust the seasoning as needed. Serve warm or at room temperature.
 
NOTES: To grill the CORN, discard the husks and silk. Rinse and wrap each damp ear of corn in aluminum foil. Cook for 20 to 35 minutes on a hot covered grill, turning the ears every 7 to 8 minutes, until the kernels are tender and start to brown. (The time depends on the heat of the grill and the size and age of the corn.) Grill the POBLANO directly over the flame on the grill, turning to evenly char all sides. Remove from the grill and cover with plastic wrap or place inside a food-safe plastic bag for 10 minutes. Remove, peel away the charred skin, core and seed. To remove the skin from the PEACHES, place each piece of fruit in a pot of boiling water for 30 seconds to loosen the skin. Peel when cool enough to handle. Makes 6 3/4-cup servings
 
GARLIC, BASIL, CORN ON THE COB: 
Combine 2 Tbsp. butter (softened), 1 Tbsp. basil, and 1 garlic clove (minced) in a small bowl. Place 4 ears of corn into a large saucepan of boiling water; cook 4 minutes. Drain. Spoon 1 teaspoon butter mixture over each ear of corn.

Tantre Farm CSA Newsletter
WEEK 10
July 28-Aug. 3, 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
 
APPLES (Yellow Translucent): First time ever for Tantre Farm! We finally have tree fruit to offer. You will receive 2 to 6 yellow apples (depending on the size).   This early apple is tender, juicy and mildly tart, making it a favorite for homemade applesauce.  Please refer to featured article that describes the purpose of the harmless white clay on the outside surface of the apple.  It washes off easily.
How to use:  good for drying, freezing, juicing, and applesauce.
How to store:  does not store well, so use quickly, but can be stored for longer period of time in the refrigerator; can be sliced into rings and dehydrated for longer storage and eaten as snacks or made into pie or other desserts in the off seasons.
 
FRESH SHELLING BEANS (Tongue of Fire):  Italian heirloom shelling beans 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; can be substituted in recipes calling for Cannellini, Great Northern, or Pinto beans; contain a fair source of vitamins A & C.
How to use: Fresh, shelled beans are good in soups, stews, and casseroles, but also delicious simply boiled until tender, and served with a little butter or olive oil, salt/pepper or herbs.
How to store: refrigerate fresh beans in a tightly covered container for up to 5 days.
 
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 due to some insect damage, so look just for the roots.  See Week 3 newsletter 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).  See Week 7 for usage and storage information.
 
NAPA CABBAGE (cut in half, since so large): crinkly, thickly veined leaves, which are cream-colored with celadon green tips.  Unlike the strong-flavored waxy leaves on round cabbage heads, these are thin, crisp, and delicately mild.  Napa cabbage is a good source of vitamin A, folic acid, and potassium.  YOU WILL RECEIVE THIS OR KOHLRABI THIS WEEK, SINCE NOT ENOUGH FOR EVERYONE.
How to use:  Use raw, sauté, bake, or braised; common in stir-fries and main ingredient in traditional kimchi; also eaten raw as a wrap for pork or oysters; the outer, tougher leaves are used in soups.
How to store: refrigerate, tightly wrapped, up to 5 days. 
 
CARROTS (Mokum):  a very sweet, slender, “pencil carrot” with edible green leaves.  Greens are delicious in soups and also salads. 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.
 
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:
        Anise Hyssop— catnip-like, soft, sweet, anise-scented leaves are used as a seasoning, as a delicious licorice-flavored tea, and in potpourri. The purple flower spike is favored by bees, who make a light fragrant honey from the nectar.  It was used medicinally by Native Americans for coughs, fevers, wounds, and diarrhea.
        Lemon Balm– fragrant lemon-minty leaves make a delicate herbal tea, served hot or cold
        French Sorrel–slightly tart, lemon-flavored green; shaped like spinach, but paler green in color.
        Black-stemmed Peppermint–superior fragrance and flavor; forest green leaves with deep purple veins and stems, purple flowers.
        *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”) or Lacinato Kale (dark green, noncurled, blistered leaves, but heavily savoyed). 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.  YOU WILL RECEIVE THIS OR NAPA CABBAGE THIS WEEK, SINCE NOT ENOUGH FOR EVERYONE.
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.
 
SWEET ONIONS (Walla Walla):  sweet, mild, juicy, yellow-skinned; nice as a “green top” onion; not for storage
How to use: great for salads, soups, sandwiches, slices, onion rings, & other dishes for flavor
How to store:  not for long storage; wrap in damp towel or plastic bag in fridge for 2 to 7 days.
 
NEW POTATOES (Red Norland): smooth, red skin and white flesh; great baked, boiled, or roasted.  See Week 9 for storage and usage information.
 
TOMATOES:  You may choose one pint of one of the following 5 different varieties:  Sun Gold Cherry (exceptionally sweet, bright tangerine-orange cherry tomato), 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.
 
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.
 
2. 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.  
 
3.  “LULU” COOKING CLASS ON July 31 :  We have filled up spaces for our cooking class on Wed.  We look forward to letting you know how everything turns out.  It sounds delectable!
 
4. 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. 
 
5. VACATIONS or OUT OF TOWN: Please remember to contact us at least by Sunday to make changes in pick up days or locations. 
 
6. 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.
 
THE GIFT OF AN APPLE TREE
(by Deb and Richard)
 
        Before the days of refrigerated, plastic wrap fruit trucked from thousands of miles away that could be purchased from any grocery store any day of the week, farmers planted fruit trees around their farm houses.  Pears, plums, peaches, paw paws, and of course, apples could be harvested in the appropriate season.  Remnants of these old trees still exist today.
 
        Some of these gnarled fruit trees still remain on Tantre Farm, bent, broken, afflicted by disease with hollow trunks full of ants or other insects seeking shelter or sustenance from it’s decomposing interior, but still after all these years bearing fine, sweet fruits.  The soil under these trees is black and fertile from years of shade and many layers of leaves and fruit that drop each year melting into the soil, hosting insect vertebrates and worms of every kind, creating healthy soil and micro life.  These trees create their own microclimate system for perennial harvesting.  They bear witness to sustainable food production hosting decade long relationships with birds, insects, and many microorganisms, which create a diverse community. 
 
        Our old, “yellow translucent” apple tree trunk holds hundreds of apples this year.  It is one of the first apples of the season coming to ripen each year in late July and early August.  This year we managed to find time to spray Kaolin clay, which is a white clay “frosting” that reduces three principle insects, which devour apples—the plum curculio moth, the apple sawfly, and the codling moth.  This clay used by organic orchardists is an effective tool against a variety of petal fall pests that destroy fruit when it’s the size of a marble. The tree was sprayed for several weeks creating a white frosting, which prevented most insect damage.  Our newer fruit orchard looked like a winter wonderland laden with artificial snow.  This combined with the perfect fruit weather in the spring caused the fruit trees to flourish this year.  
 
        This week we decided to harvest 200 pounds of these early, tender, tart apples for our CSA members.  This variety of apple, “yellow translucent”, is good for shredded root slaw, thin slices in summer salads, apple sauce, baking, or just plain eating.  Even though in order for all shares to have some in their boxes, this might seem like a small amount for each of you individually, please enjoy these apples knowing that these are a selfless gift from an 80-year old fruit tree.  Even a very old tree can keep giving the gift of delicious fruit.  May we all be as lucky to bring to fruition our life’s accumulated energy in such a delicious way.
 
RECIPES
 
TANTRÉ FARM SLAW (This is a good week for this simple, easy salad!) Serves 4.
2 medium beets, grated
3 large carrots, grated
1 kohlrabi, peeled and grated OR 1 cup Napa Cabbage, sliced thinly
1 medium onion (optional)
1 apple, grated
sesame or sunflower seeds, toasted
olive oil
lemon juice
salt and pepper to taste
 
 Grate vegetables into a bowl.  Chop onion, if desired, and add to bowl.  Toast sesame or sunflower seeds.  Add when cooled.  Add olive oil and lemon juice as a salad dressing to suit your taste.  Be careful of too much liquid.  The tartness of the lemon should be prominent.   Serve immediately or marinate for a few hours in the refrigerator.
 
GREEN KALE SMOOTHIES (yields 1 quart)
2 apples or pears with seeds removed
5 leaves of kale, destemmed
1/2 bunch of mint (or anise hyssop or lemon balm)
2 cups water
 
        Roughly chop and then blend well.

Tantre Farm CSA Newsletter
WEEK 8
July 14-20, 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 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
How to use: raw in salads, steamed, sautéed, stir-fried, etc.
How to store: refrigerate in plastic bag for up to 1 week

YELLOW BEANS (Rocdor): long, slender, yellow bean; meaty, firm texture and no watery taste. See “Green Beans” 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.

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. See feature article about CUCUMBERS!

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 3 Herbs:
Black-stemmed Peppermint–superior fragrance and flavor; forest green leaves with deep purple veins and stems, purple flowers; leaves are good as a hot or iced tea, and adds a delicious flavor when minced and added to cooked peas, carrots, potatoes, salads, and fresh strawberries.
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 to go with fish, poultry, & pork.
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; high in vitamin A and contains some calcium, phosphorous, potassium, magnesium, and vitamin C; Sorrel goes well with butter, soft cheeses, chicken, cucumber, eggs, fish (especially salmon), lamb, leeks, lentils, lettuce, mussels, pork, potato, salmon, scallion, shad, shallots, sour cream, spinach, sweetbreads, tomatoes, and veal; refrigerate in bag for up to 3 days.
*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”) or 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.

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.

HEAD LETTUCE: You will receive Green Leaf, Red Leaf or Romaine. See Week 1 newsletter 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. “LULU” COOKING CLASS ON July 31! We will be offering “Cooking Classes” once a month at Tantre Farm with either our Tantre Farm crew or guest chefs. We have a large commercial size kitchen, and plenty of picnic tables for eating outside! We will be offering tips and recipes on what we are preparing, using mostly ingredients from Tantre Farm. The first class is on Wed. July 31 from 6 to 8 PM. We will be helping prepare a delicious 4-course meal with guidance 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! A core belief and practice of LuLu is to create spaces to learn about our community and share a meal with a local food producer, so when the opportunity to teach a class at Tantré arose, Laenne and Eric were thrilled. They look forward to cooking with you! 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 15 spaces available, so let us know if you’re interested in joining us for a special meal together at Tantre Farm. More details about the meal may follow in the coming weeks.

2. THANKS TO THOSE WHO CAME TO THE SUMMER WORK PARTY on Sunday, July 14. What a great turnout on Sunday! Thanks so much for joining us for home made ice cream from Tantre cows, delicious potluck food, berry picking, and the wonderful ambience created by our good friend and musician, Doug Allen. It was so much fun to see so many friends, family and members show up. We collected downed apples for the animals, cleaned 18 crates of garlic, stripped dried herbs, harvested cucumbers, or just took a stroll or wagon ride around the farm. If you’d like to help out anytime, just give us a call ahead of time.

3. WEEDING VOLUNTEERS STILL NEEDED: With this rain and hot sun, we have even more 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. Thanks for volunteering!

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

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.

COOL AS A CUCUMBER

The cucumber, a member of the gourd family, is a distant relative to pumpkins, squash, and melons. It is said to have originated in the Middle East. It has been eaten as an unripe fruit, since Biblical times. As a relative of melons, cucumbers are very high in water and so very refreshing, especially during these hot days of summer. They are 94% water and also contain small amounts of vitamins A, C, and a few minerals. For some, however, cucumbers are hard to digest, so seedless and “burpless” cucumbers have been bred to prevent this problem.

Our cucumbers are not waxed (to keep them from rotting for a longer shelf life) like ordinary cucumbers found in the store, so skin and all can be eaten. The skins are rich in vitamin E, so they are also known as an effective skin conditioner. Also, some of the nutrients, such as vitamin A, iron, and potassium are lost when the skin is removed. The cucumber skins, besides being good for human skin, also contain silicon and chlorophyll, making them well worth eating. If you do wish to remove the skins, you may try making “cukesicles” for the kids. At Tantré Farm, sometimes we peel the skins off and slice the cucumbers in half lengthwise making a long, slender, cooling treat we call “cukesicles”.

The cucumber is a non-starchy, alkaline “cooling” vegetable. It is an excellent diuretic, helping the kidneys in waste elimination. Cucumbers contain the enzyme, erepsin, which helps digest proteins and destroys worms. The cucumber’s potassium content makes it useful for high and low blood pressure.

Cucumbers deteriorate very quickly, because of their high water content, so it is important to store them in a sealed plastic bag in refrigerator crisper drawer. Keep them away from tomatoes, apples, or citrus, which give off ethylene gas, and can speed up their deterioration.

Most people enjoy cucumbers raw or pickled in salads or sandwiches, but sometimes a cuke can be julienned, sautéed, or baked. Try cucumber rounds topped with egg or tuna salad, or simply with salt. Make refrigerator pickles, which are very simple and delicious. They are featured in a number of ethnic dishes.

Although not as nutritious as most of the garden vegetables, cucumbers are very satisfying and help us replenish fluids and minerals lost in perspiration, leaving us as “cool as a cucumber”. They are very reviving on a hot summer’s day.

RECIPES

TZATZIKI (Mad Mares Cookbook)
2 large cucumbers, peeled and grated
2 large cloves garlic, minced
2 cups plain yogurt
1 Tbs. mint

Lightly salt the grated cucumbers, place in colander or strainer, and set aside to drain for about half an hour. In a bowl, combine the drained cucumbers with the rest of the ingredients. Chill for about 30 minutes before serving.

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. See vegetable “variations” below!

2 leeks – white and light green part, cut in half, thinly sliced
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 (or another herb)- chopped fine and divided
2 c. broth (should just cover vegetables, may need a little more)
1-2 c. cold buttermilk or plain yogurt

Sauté leeks and garlic in the oil, just until wilted and not yet browned. Add potato and cucumber. Stir a bit. Add 1 Tbsp. 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, purée 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 purée. Before serving stir in the amount of buttermilk that you like. I find that 2/3 vegetable purée 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 roasted beets, and 1/3 cabbage (or Swiss chard stems), maybe even a few carrots. Even people who don’t like beets will love this soup!

Tantre Farm CSA Newsletter
WEEK 6
July 1-6, 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.
-To skin fava beans: Blanch for 1 minute, then drain and cool. With your thumbnail, pull open the sprout end and squeeze the bean out of its skin.
-How to use: Stew skinned beans in a little butter, oil or cream seasoned with savory, thyme or sage. Sauté with other vegetables and toss with pasta. Good in soups. Lots of recipes on the internet.
-How to store: Store fresh, unshelled beans in the refrigerator up to a week; once shelled, blanched and skinned, favas can be frozen in plastic containers for longer storage; shelled beans are best used within a few days. See “Beans” for recipes in the A to Z Cookbook, if you have it, and also this newsletter. Delicious!

RED BEETS & GREENS: smooth, deep red roots with sweet flavor and medium-tall, red-veined green leaves. *The beet greens are especially delicious right now, and can be used like spinach. See Week 3 newsletter for 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.
Cooking tips: To mellow garlic’s strong flavor opt for longer cooking; to enjoy its more pungent flavors and increased medicinal benefit, use it raw or with minimal cooking.
How to use: minced raw in salad dressings, sautéed and added to stir-fries, meats, vegetables; make garlic butter with 1/2 cup of softened butter mashed with four minced cloves of garlic; try roasting garlic by cutting off tops of garlic bulb, so cloves are exposed, brush with olive oil and bake for 1 hour at 350 degrees, squeeze garlic out of skins and spread on a good, crusty bread.
How to store: fresh garlic can be stored in an open, breathable basket in a cool, dark place for many months; if cloves begin to get soft or moldy, break off bad clove and chop up others and pack into small jar filled with olive oil; then refrigerate (great gift idea!).

FRESH HERBS: We have many herbs right now ready for harvest, but especially Thyme, so everyone should take a bunch of Thyme (tiny green leaves used in meat and vegetable dishes and most casseroles, soups, stews, and medicinal teas, which soothe sore throats.) This wonderful herb is one of our favorites. It’s extremely easy to dry by hanging it upside down or just put it in a wicker basket that breathes. When the leaves crumble to the touch (about a week or 2), strip the leaves, and put them in a jar. That’s it! Ready for winter tea, and soothing your sore throat!
**Once again you get a choice of 1 out of the following 4 herbs too:
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. Everyone can take 1 bunch.
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.
Tarragon—its 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.
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 Green Curly (well-ruffled, curly green leaves on green stems; this variety makes a good, roasted “kale chip”).
See Week 1 newsletter for usage and storage information.

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.
See Week 5 for usage and storage information.

SNAP PEAS or SNOW PEAS: You will receive 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!! See Week 5 for usage and storage information.

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.

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. 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.

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 (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!

2. VACATIONS or OUT OF TOWN: Please remember to contact us at least by Sunday to make changes in pick up days or locations. If someone else is picking up your share while you are out of town, you may want to give them our contact information, so they can let us know if they forgot to pick up or can’t make it at the last minute. Then we will know what to do with the forgotten box.

3. U-PICK AT THE FARM this week: Please schedule an appointment for u-pick on any other day, unless you come during a Farm Distribution Days and regular times on Wed. or Fri. No u-pick available on Sat. mornings, since we are at two Farmers Markets, but starting after 2 PM we’ll be back.
**Strawberries–$4/qt. for members and $5/qt. for nonmembers. You can pick into our quart baskets to measure them, but to take them home, please bring your own containers or transfer them into donated berry containers at the Distribution Shed. The harvest peak is winding down mostly because of the lack of sun, but you can try your luck, if you like.
**Snow Peas–$1/lb. for members and $1.50/lb. for non members. Come and get peas for freezing!

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.

A CRISPY, GREEN MIDSUMMER
By Deb and Richard

The rain patters on the maple leaves as the tree frogs sing all night. The wind blows from the south, the southwest, the southeast, the north, the northwest, the northeast—a giant spiral eddying around the Upper Midwest mixing the cold and the hot air masses into a midsummer meteorological soup producing an overabundance of rain, which has brought a new, crispy greenness to the lands of the Great Lakes Bioregion. The soil in some places washes downhill in ruts to the rivers and streams “nutrifying” the wetlands. This has meant many muddy feet traipsing through the gardens and fields. Sandhill cranes, raccoons, deer, dogs, turtles, and frogs–all show their meandering paths foraging for food, water, and shelter.

Mostly all of the veggies that we’re growing this season are crispy and sweet due to the luscious, sky-dripping raindrops with no shortage of “greens”. Everything has really taken hold unhindered by any sort of drought. The lettuce and peas, kale and chard, green beans and peppers, garlic and onions, zucchini and sweet corn, and also sundry subterranean fungi and innumerable weeds have grown and grown almost bursting into record breaking dimensions.

For many days the sun’s golden complexion has dimmed and given us a new appreciation for its clear, gleaning hue causing us to wonder what kind of a summer is this as compared to last year’s dry, hot weather. We find ourselves ruminating on the old saying, “A dry summer will scare you to death, but a wet summer will starve you to death”. We certainly don’t seem to be starving though….

RECIPES

**Keep in mind a very easy way to find recipe ideas for almost any combination of share box ingredients is to type the items into your preferred “search bar”, and many recipe ideas will pop up. I typed in “fava beans, garlic, thyme, and rapini recipe” and found the recipe below. Have fun searching! Lots and lots of ideas!

RAPINI WITH FAVA BEANS (adapted from “A Year in Lucy’s Kitchen” by Lucy Waverman)
Fava Bean Puree:
1 cup fresh, peeled fava or broad beans, rinsed and drained
2 bay leaves
3 sprigs thyme
1/2 cup Yukon gold, peeled and cubed
1/2 cup onions, chopped
1/2 cup celery, chopped
¼ cup olive oil

Rapini:
1 bunch rapini, trimmed (or kale, yukina, Swiss chard, etc.)
2 tbsp oil
1 tsp garlic, chopped
1/2 tsp red pepper flakes

Garnish:
2 tbsp extra virgin olive oil

Directions:
Place beans and potatoes in a pot and cover with cold water by ½ in. Add bay leaves, thyme, onions, celery and 2 tbsp oil and bring to a boil. Cover and gently simmer until beans and potatoes are soft and falling apart and water is nearly all absorbed (about 15 min). Mash beans and potatoes mixture, leaving a little texture; add cooking liquid if necessary. Heat remaining oil, add puree and cook until hot and holds its shape. If it’s too dry, add more reserved cooking liquid. It should have the texture of very creamy mashed potatoes; season well. Blanch rapini in separate pot for 3-5 minutes or until crisp-tender. Drain and season. Heat oil and sauté rapini and garlic until fragrant; add pepper flakes and sauté another minute. Season as needed. Spread rapini over bean puree and serve. Garnish with olive oil before serving. Treat the rapini as you would spaghetti, twirling the leaves around your fork with some of the fava bean puree.