Tantre Farm CSA Newsletter
WEEK 16
Sept. 9-15, 2012

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.

Keep in mind that the internet is overflowing with information, including pictures of almost everything that we grow. Also, we have two sections on our website to help you identify unfarmiliar produce with color images including descriptions of appearance, taste, nutrition, uses, storage, and seasonal information. You can find this under “CSA Info” on the “Veggie ID” page and also under “Recipes”, the section is called “Produce Information Organized by Plant Part”. We already have some ideas on how to make it easier for you to use (especially an alphabetical tag list of produce), but it’s as good as it gets for this season. Please feel free to pass along any ideas you may have to make it more user friendly.

THIS WEEK’S SHARE

ARUGULA: an aromatic, bright green, salad green with a peppery mustard flavor; rich in iron and vitamins A and C. See Week 1 for usage and storage information.

FLAT BEANS: You will receive Northeaster (also known as Italian or Romano beans; huge, wide, flat, buttery, 8 inch long pods with delicious, rich, sweet flavor; they are good sources of fiber and vitamin C. Serve them with beef, lamb, seafood or poultry, or as a healthy appetizer, together with other seasonal vegetables. Sauté with olive oil and garlic for a quick and easy side dish.) See Week 7 newsletter for storage information.

BEETS (without tops): You will receive Red Ace (round, smooth, deep red roots with sweet flavor) or Forono (cylindrical, deep purple root; chefs like this one for even slicing for cooking, pickling, and processing with little waste) or Chioggia (pink-striped stems; root has cherry red, candy-striped flesh and has a sweet flavor). See Week 3 for storage and usage information.

SWEET CORN (Montauk): small, fancy, bicolor kernels on 8” long ears with superior, sweet flavor. Remember to break off the tips of the corn if damaged with the corn borer or the corn earworm. See Week 12 for usage and storage information.

GARLIC: a bulb of several papery white cloves; believed to help in fighting infections, See Week 5 for usage and storage information.

FRESH HERBS: In general, store herbs upright with cut stems in 1 or 2 inches of water and refrigerate for up to 2 weeks or wrap in slightly dampened cloth and store in refrigerator. You may choose ONE from the following 4 Herbs:
Parsley –flat, glossy, dark green leaves, 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, or Dill– feathery green leaves that go well with fish, potatoes, beets, carrots, and yogurt sauces; considered a good luck symbol by early Romans.
**NO BASIL THIS WEEK.

KALE: You will receive Green Curly (well-ruffled, curly green leaves on green stems; this variety makes a good, roasted “kale chip”) or Lacinato (dark green, noncurled, blistered leaves, but heavily savoyed). See Week 1 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. See Week 6 for usage and storage information.

ONIONS (Big Daddy): Spanish type yellow onion, delicately textured flesh is superb raw, and makes magnificent French onion soup; may last 8-10 months in storage. See Week 8 for usage and storage information.

HOT PEPPERS (optional): You may choose from Jalapeño (small and conical pepper, ranging from green to red with medium hot flavor) Korean Red (small, curved, greenish-reddish shape; very hot), Serrano (cylindrical fruit with excellent, very hot flavor; considered a chili pepper; usually eaten fresh green not dried), Padron (heirloom pepper famous in Spain; 2 to 3 inch long red fruit, which are hot; serve sautéed in olive oil with a little sea salt, or chop into many other dishes), or Shishito (sweet, mild, slender Japanese chiles about 2 to 4 inches with squarish end; often used in stir-fried dishes, salads, or as a pickled condiment). See Week 10 for storage & usage information.

POBLANO PEPPERS: You will receive about 3 of these hot peppers, known as “poblanos” when black- green; popular in Southwestern recipes; heart-shaped fruit, which is mildly pungent with a lightly sweet, medium-hot flavor). See Hot Pepper storage and usage information.

SWEET RED PEPPERS: You will receive Carmen (6 inch long, tapered fruit that ripens from green to a deep “carmine” red; sweet taste in salads and when roasted and fully red-ripe) or Red Knight Bell (big, blocky, thick-walled, green-to-red pepper with sweet flesh). See Week 11 for usage and storage information.

POTATOES: You will receive Colorado Rose (large, oval, smooth, rose-red-skinned tubers with white flesh; all purpose potato; great roasted with rosemary or sage or in potato salad). See Week 8 on storage information.

RADISHES (Amethyst): bright purple skin and crisp, mild white flesh. See Week 1 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). See Week 5 for usage and storage information.

SWEET POTATO LEAVES & STEMS: Leaves are variable in shape, size, and color but more or less heart-shaped and green with purple markings; commonly used in African and Asian cooking with a mild, but dense flavor, which stand up very well to cooking, maintaining their dark green color and a pleasantly easy texture; good source of vitamins A and C. *Please refer to this week’s feature article for more information on sweet potato leaves.
How to use: traditionally cooked just like spinach, with a little meat or fish and served over rice; also can be eaten raw in salads or steamed.
How to store: refrigerate in a plastic bag for a few days.

TOMATOES: You may choose from a variety of tomatoes, which will include the following: San Marzano (early, large classic Italian roma tomato; delicious, balanced acidic flavor and meaty flesh makes for good sauce and paste) or Mountain Magic (bright red, round tomatoes with very sweet flavor; excellent in salads). See Week 11 for usage and storage information.

U-PICK FLOWERS (only available on the farm): A bouquet per household of up to 15 stems will be part of your share. This means that if you are splitting a share, each household can pick a bouquet.

U-PICK RASPBERRIES (only available on the farm): 1 pint is available as part of your share this week, only if you are able to come out to the farm and pick it yourself.

WINTER SQUASH: You will receive Acorn (small, green ribbed squash with pale yellow flesh; great stuffed with rice, breading, or soups).
How to use: Slice in half, scoop seeds out and bake with a little water in baking pan at 350 degrees for 40 minutes or until tender; boil or steam chunks for 15-20 minutes, or until tender (peel skins off “before” or “after” cooked, but “after” is easiest when it’s cooled); mash cooked squash with butter; purée cooked squash for creamy soup, or add chunks to soups.
How to store: Keep for several months (depending on the variety) in a dry, moderately warm (50-60 degrees), but not freezing location with 60-75% humidity; will also store at room temperature.

ANNOUNCEMENTS
1. 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.

2. EXTENDED FALL CSA SHARE AVAILABLE FOR 2012: We are offering an Extended Fall CSA Share for $96 for 3 weeks from Oct. 14 through Nov. 3. All forms will be attached to a more detailed email notice this week, and also will be available at every distribution site. If you’re interested you can return your registration form by e-mail, send it in the mail, or put it in the labeled envelope at the distribution sites. Registration and payment due by Oct. 13. Non-members are welcome, so encourage others to register now. **Chelsea Farmers Market will not have a distribution on Saturdays though for the Fall Shares. The other distribution sites and days are the same.

3. THANKSGIVING SHARES! We are offering a distribution in November for you to stock up on vegetables before the holiday or for winter storage for $108. This share will be available for pick up only on Nov. 17, the Saturday before Thanksgiving, at the Ann Arbor Farmers’ Market from 7 A.M. until noon or at Tantré Farm from 2-5 P.M. A $50 deposit can reserve your share, but full payment is needed by Nov. 10. All forms will be attached to a more detailed email notice this week, and also will be available at every distribution site. Non-members are welcome, so encourage others to register.

4. HARVEST AT THE FARM: Please call ahead if you plan to u-pick or pick up on other days besides Wed. and Fri., so we can make sure someone is around to help you.
Already-Picked Tomatoes–Members– $0.75/lb. Non-members–$1/lb.
U-pick Golden/Red Raspberries—1 pint free. Extra $4/pint
U-pick Fresh Flowers– You may pick 1 bouquet of up to 15 stems per household as part of your share. Extra bouquet: $4

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.

ANOTHER NUTRITIOUS GREEN TO TRY: SWEET POTATO LEAVES
Sweet potatoes are not yams. They are a member of the morning glory family, a family with beautiful trailing vines that hug the ground. Sweet potatoes are one of only a few cultivated vegetable crops that originated in the Americas. They are said to be native to Central America and are one of the oldest vegetables known to man.

The sweet potato is one of the world’s most cultivated crops, and now is grown all over the world, but especially in Asia and the Pacific. China is the largest grower of sweet potatoes, providing about 80% of the world’s supply. The leaves are good forage for domestic animals, and also are high in protein and calcium. Chinese herbalist lore says that the leaves can improve the respiratory and renal system function. According to new research from the University of Arkansas, sweet potato leaves are chock-full of disease-fighting antioxidants as well. In total, they contain 15 different compounds that could help prevent heart disease, diabetes, infection and some types of cancer.

Although usually the roots are eaten, young leaves and the tips of vines can be harvested, washed, and boiled as a green vegetable or added to stir-fries. Separating the leaves from stems for some bunches of leaves can be a tedious chore, so some people may use scissors or stack the leaves in a pile and slice through all at once next to the stem with a knife. If the stem is not too woody, it can also be tossed into a stir fry, steamed along with the leaves, used in soups, and of course, eaten raw in salads or sandwiches. Sweet potato leaves are a staple green in third world countries, and many recipes can be found online.

We enjoy many varieties, textures, and flavors of greens in our share box. The sweet potato leaves are just another variation of our rich, diverse consumption of greens. Hope you enjoy the simple nourishment and unique flavors of these sweet potato tops.

RECIPES

SWEET POTATO TOPS A LA KUWAGO (from www.happycow.net)
dash of Asafetida (a Persian spice, which can be replaced with 2 cloves minced garlic or 4 Tbsp. minced leek)
1 Tbsp. of Olive Oil
1 Tsp. of Mustard Seeds
4 potatoes, peeled and diced into ½ inch squares
4 large Tomatoes, diced finely or 1 small can crushed tomatoes
3 cups of Water, Vegetable Stock or Rice Washing
1 large bunch of Sweet Potato Tops, hard stems removed & washed
Dash of Cumin Powder
Sea Salt to taste

In a deep pot, heat the oil and add the mustard seeds. Fry them until they start to pop. Add the asafetida (or garlic). Add the cumin. Add the potatoes and stir fry them until the outer parts start to change color. Add and sauté the tomatoes until they become tender. Add the water and allow it to boil. Add your sea salt. Add the Sweet potato tops. Continue to boil, around 5 minutes, until the potatoes are tender enough, mixing them once or twice to ensure that all the ingredients are cooked evenly. Serve warm.

Tantre Farm CSA Newsletter
WEEK 14
Aug. 26-Sept. 1, 2012

If needed, please contact Richard Andres & Deb Lentz at 2510 Hayes Rd. Chelsea, MI 48118 e-mail: tantrefarm@hotmail.com phone: 734-475-4323 website: www.tantrefarm.com

In our newsletter, we try to give you an accurate listing of the produce in your box; however, since the newsletter is published before the harvest, we may sometimes substitute some vegetables for others. The information provided here is also published each week on our website.

THIS WEEK’S SHARE

GREEN or YELLOW BEANS: You will receive Maxibel French Fillet (very slender green bean with firm texture and good taste) or Rocdor (long, slender, yellow bean; meaty, firm texture and no watery taste).
See Week 7 newsletter for usage and storage information.

RED ACE BEETS: round, smooth, deep red roots with sweet flavor. May be with or without greens. See Week 3 for storage and usage information.

GARLIC: a bulb of several papery white cloves; believed to help in fighting infections, See Week 5 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. You may choose ONE from the following 4 Herbs:
1. Sage–an herb 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.
2. 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.
3. Rosemary—pine needle-like leaves used with potatoes, bread doughs, risottos, mixed vegetables, and meat dishes, especially lamb, as well as in sweet dishes such as lemonade, creams, custards, and syrups.
4. Thyme– tiny green leaves used in meat and vegetable dishes and most casseroles, soups, stews, and medicinal teas, which soothe sore throats.
*Basil—You will receive Genovese (traditional sweet, green leaf) or Purple Opal (rich, dark purple leaf; very mild flavor, best fresh) or Lemon (narrow, light green leaf with lemon scent and citrus flavor). We supply it with root attached, so it will last longer when stored in a jar, vase, or glass of water on your counter or table top.

U-PICK FLOWERS (only available on the farm): A bouquet per household of up to 15 stems will be part of your share. See “Announcements” for more details.

KALE (Green Curly): well-ruffled, curly green leaves on green stems; this variety makes a good, roasted “kale chip”. See Week 1 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. See Week 6 for usage and storage information.

LETTUCE: You will receive Red Cherokee (red, thick, crisp, dark red leaves with good flavor) or French Crisp/Batavia (very crisp, like Romaine or Iceberg lettuce, sweet and juicy without bitterness.). See Week 1 for usage and storage information.

MUSHROOMS (SHIITAKE): You will receive Shiitake Mushrooms (flower-like cracking pattern on brown cap; edible mushroom native to East Asia; good in sandwiches and cooked—see recipe in newsletter; many medicinal qualities too; grown on thousands of logs in our woods) or Golden Oyster (golden oyster-shaped cap with a mild, anise, earthy odor). See Week 13 newsletter for usage and storage information.

OKRA: We only have a small sampling of this traditionally Southern plant—Clemson (Light green pods with 5-8 points and a tapered, oblong shape.) or Carmine (Stout, 5-pointed pods, which are deep red when small, then fading to a lighter red/pink with a tapered, oblong shape); contains fair amounts of vitamin A and C.
How to use: Fried okra is a delicious Southern staple in gumbo; also fine stir-fried, braised, baked, or in soups. Known for both its ability to thicken any liquid and its flavor.
How to store: refrigerate okra in a plastic bag for up to 3 days

SWEET ONIONS (Ailsa Craig Exhibition): a huge, sweet, mild, yellow-skinned, heirloom onion that is well known by British gardeners who grow show-size onions. See Week 8 for usage and storage information.

HOT PEPPERS (optional): You may choose from Jalapeño (small and conical pepper, ranging from green to red with medium hot flavor) Korean Red (small, curved, greenish-reddish shape; very hot), or Serrano (cylindrical fruit with excellent, very hot flavor; considered a chili pepper; usually eaten fresh green not dried). See Week 10 for storage & usage information.

SWEET RED PEPPERS: You will receive Carmen (6 inch long, tapered fruit that ripens from green to a deep “carmine” red; sweet taste in salads and when roasted and fully red-ripe) or Red Knight Bell (big, blocky, thick-walled, green-to-red pepper with sweet flesh). See Week 11 for usage and storage information.

POTATOES: You will receive Purple Viking (deep purple skin dappled with pink splashes and stripes; flesh is bright white and creamy-good, good for baking and mashes perfectly). See Week 8 on 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). See Week 5 for usage and storage information.

SWISS CHARD (Rainbow Mix): close relative of garden beets; multi-colored, large veined, semi-crinkly, dark green leaves. See Week 6 for usage and storage information.

TOMATOES: You may choose from the following slicers: Brandywine (heirloom tomato with deep pink skin and smooth, red flesh; delicious flavor and large fruit), Rose (deep pink, heirloom, medium-sized tomato, which is meaty and flavorful), Japanese Black Trifele (unusual pear-shaped, heirloom tomato with burgundy, greenish color and excellent, rich flavor). Buffalo Ruby Red (long popular, Dutch beefsteak, red tomato; good for slicing), Geronimo (newer variety but already one of the most widely used beefsteak varieties; fruits are very large, firm, nice red color and good taste.), and the unusual, but tasty Green Zebra (ripe as a green fruit with a yellow blush and darker green stripes; delicious, tangy salad tomato; beautiful sliced into wedges for salads). See Week 11 for usage and storage information.

ANNOUNCEMENTS
1. 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 have the courtesy to make some kind of contact with us and let us know.

2. KID FARM DAY will be on Wed., Aug. 29, from 9 AM until noon. At this point, there are 5 spaces still available, so contact us by 10 PM tonight, if still interested. Advance registration is required with a small fee of around $1 to $3 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. More information will be coming about this event to each participant by email before the end of the day.

3. TOMATO PRESERVING WORKSHOP at Tantre Farm: This workshop is scheduled for Saturday, Sept. 1, from 3 to 6 P.M. Kristen Uthus (Tantré Farm worker–2002) will teach mostly how to can tomatoes, but also some information will be on dehydrating and freezing them. There will be active participation and “take-home” samples for those attending. Plan on bringing a quart size canning jar. Please register with your Name, Phone Number, and E-mail Address in the body of the email to us. There will be a small $5 fee for materials. Bulk tomatoes will be available for you to buy.

4. HARVEST AT THE FARM: Please call ahead if you plan to u-pick or pick up on other days besides Farm Distribution Days (Wed. and Fri.), so we can make sure someone is around to help you. There are also some “already picked” options.
Already-Picked Tomatoes–Members– $0.75/lb. Non members–$1/lb. We have a limited supply of romas, but LOTS of other sauce and heirloom varieties. Excellent time for canning, dehydrating, and freezing!
U-pick Green Beans—$1/lb. Easy to freeze & can.
U-pick Red Ace Beets—$1/lb. Excellent pickled & frozen.
U-pick Fresh Flowers– You may pick 1 bouquet of up to 15 stems per household as part of your share. You are invited to donate a $1 or more for seeds and labor.

5. WEEDING HELP NEEDED: Please contact us, if you are able to help. Lots of weeds after all these wonderful rains!

6. PLASTIC OR PAPER GROCERY BAGS NEEDED, if you would like to donate some to the farm or at markets. We are running very low.

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. (new time)
Chelsea Farmers’ Market (Sat.)–8 A.M. to 12 P.M.

PRESERVING FOOD BY CANNING
(adapted from Asparagus to Zucchini: A Guide to Farm-Fresh, Seasonal Produce by MACSAC)

When compared to other methods of home food preservation, canning foods falls somewhere in the middle with regard to cost and vitamin loss. However, it can take a bit of time for preparation, canning, and clean up. Also, products canned incorrectly can harbor dangerous microorganisms or disease-causing spores. This should not be a problem, if guidelines and proper procedures are followed.

Many different techniques are used for canning, but listed below are two different canning methods. You will need to consult other canning or preserving resources for more specific details. See preserving resources listed in “A to Z Cookbook”.

Water bath canning for high acid foods: This is the method used for most fruits, high-acid tomato varieties and some salsa recipes. The water bath method involves submersing the canning jars in boiling water for specific amounts of time. This kills microorganisms and creates a seal. First of all, you will need a large pot with a tight fitting lid. The pot must be large enough, so that the level of the boiling water can be 2 inches above the top of the canning jars and must have some sort of rack on the bottom, so the jars are not in direct contact with the bottom of the pot. Canning rings can also be used to line the bottom, if needed. The second item that is necessary will be canning jars. Just be sure they are free of cracks and nicks on the lip of the jar. Next you will need lids for the canning jars. These are small disks that fit on top of the jar. You will also need rings that screw on the jar and hold the lid in place. Finally, you should have a jar lifter or canning tongs to remove the jars from the boiling water.

Pressure canning for low-acid foods: Pressure canning is necessary for low-acid vegetables. In order to make low-acid foods safe, the clostridium botulinum bacteria spores must be destroyed by making the foods reach 240 degrees Fahrenheit. This temperature is achieved by using pressure in a pressure canner. This type of canning uses most of the same equipment as in the water bath method, except that a pressure canner is used instead of a large pot. These are available with either a dial or weighted gauge for indicating when the jars have reached the necessary pressure.

RECIPES

STIR-FRIED KOHLRABI (The Goodness of Potatoes and Root Vegetables)
3 kohlrabi, peeled
3 medium carrots
4 Tbs. peanut oil
3 cloves garlic, peeled and thinly sliced
3 green onions, sliced
1-2 fresh chili peppers (serrano hot pepper), sliced
1/2 c. water
salt
4 Tbs. oyster sauce (optional)

Slice kohlrabi and diagonally into thin, elongated ovals. Heat peanut oil in wok or large, heavy skillet; when it begins to smoke, toss in garlic and ginger. Stir once, then add kohlrabi and carrots; toss and cook 2 minutes. Add green onions and chilies; stir-fry 1 minute, then pour in 1/2 cup water. Cover, reduce heat and cook 5 minutes. Remove cover and toss in a little salt and the oyster sauce, if using. Serves 4.

Tantre Farm CSA Newsletter
WEEK 12
Aug. 12-18, 2012

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 minimum, 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. Keep in mind the internet is overflowing with information, including pictures of almost everything that we grow. Also, we have two sections on our website to help you identify unfamiliar produce with color images including descriptions of appearance, taste, nutrition, uses, storage, and seasonal information. You can find this under “CSA Info” on the “Veggie ID” page and also under “Recipes”; the section is called “Produce Information Organized by Plant Part”. We already have some ideas on how to make it easier for you to use (especially an alphabetical tag list of produce), but it’s as good as it gets for this season. Please feel free to pass along any ideas you may have to make it more user friendly.

THIS WEEK’S SHARE

ARUGULA : an aromatic, bright salad green with a peppery mustard flavor, which is rich in iron and vitamins A and C.
See Week 1 newsletter for usage and storage information.

GREEN, PURPLE, or YELLOW BEANS: You will receive Provider (a fleshy, tender, round pod green bean) or Royal Burgundy (brilliant purple, smooth, round, meaty pods; add stunning color to salads when used raw; pods turn dark green when cooked; excellent fresh or frozen) or Rocdor (long, slender, yellow bean; meaty, firm texture and no watery taste). See Week 7 newsletter for usage and storage information.

CARROTS (Nelson): a sweet, blunt root with smooth, crisp texture and deep orange color; excellent in sweet desserts. Greens are delicious in salads and soups. See Week 9 for usage and storage information.

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.
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: long, cylindrical, green-skinned fruit of the gourd family with mild, crisp flesh. The thin skin doesn’t need peeling, unless waxed for longer shelf life in stores. See Week 9 for usage and storage information.

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.
Purple Opal Basil—rich, dark purple colored leaves, milder flavor with hints of clove and ginger—more savory than sweet; excellent in vinaigrettes, as a garnish, in salads, and also used as a purple pesto. Best eaten raw as cooking changes its flavor & color.
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.
How to store: We supply basil with root attached, so 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.

U-PICK FLOWERS (only available if you come to the farm): A bouquet per household of up to 10 stems will be part of your share, but 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.

KALE (Green Curly): well-ruffled, curly green leaves on green stems; this variety makes a good, roasted “kale chip”. See Week 1 for usage and storage information.

SWEET ONIONS (Ailsa Craig Exhibition): a huge, sweet, mild, yellow-skinned, heirloom onion that is well known by British gardeners who grow show-size onions. See Week 8 for usage and storage information.

SWEET RED PEPPERS (Carmen): You will receive Carmen (6 inch long, tapered fruit that ripens from green to a deep “carmine” red; sweet taste in salads and when roasted and fully red-ripe) or Red Knight Bell (big, blocky, thick-walled, green-to-red pepper with sweet flesh). See Week 11 for usage and storage information.

POTATOES: You will receive either Red Norland (smooth, red skin and white flesh; great baked, boiled, or roasted) or Yukon Gold (yellowish brown skin with yellow dry flesh and pink eyes; long storage and good tasting; perfect baked, boiled, mashed or fried). See Week 8 on 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). See Week 5 for usage and storage information.

SWISS CHARD (Rainbow Mix): close relative of garden beets; multi-colored, large veined, semi-crinkly, dark green leaves; mild flavor. See Week 6 newsletter for storage and usage information.

TOMATOES: Our tomato season is just beginning, so you may choose from the following “heirloom” tomatoes: Rose (deep pink, heirloom, medium-sized tomato, which is meaty and flavorful), Cherokee Purple (heirloom, medium-large, flattened globe fruit with color as dusky pink and greenish blush), and Japanese Black Trifele (unusual pear-shaped, heirloom tomato with burgundy, greenish color and excellent, rich flavor). or Pruden’s Purple (early Brandywine type; vivid dark pink, heirloom tomato with smooth, crimson flesh; delicious flavor and large fruit–1 lb or larger). See Week 11 for usage and storage information.

ANNOUNCEMENTS
1. VACATIONS or OUT OF TOWN: Please remember to contact us at least by Sunday to make changes in pick up days or locations. Also keep in mind that changes need to be made within the same week (Sun.-Sat.), not into the next week of distribution. Please let us know if you will not need a share. Typically we have had 6 to 9 shares leftover every August with no contact from CSA members. Last week we had 8! Please let’s not waste these shares! Make contact with us!!

2. KID FARM DAY will be on Wed., Aug. 29, 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.

3. KID FARM HIKE (Last One!): Come join us for the last sensory exploration of Tantre Farm for this season on Wed., Aug. 22 at 2 PM for all ages! We will take a 45 min. hike around the farm with CSA member, Sheila Schueller, and explore its wetlands and forest to discover its many treasures. No RSVP necessary, but if you email that you might be interested that might be helpful to see if anyone is planning on it. CANCELLATION: If you noticed that Sept. 14 was a Farm Hike date on our website’s calendar, it is no longer an option due to scheduling conflicts.

4. TOMATO PRESERVING WORKSHOP at Tantre Farm: This workshop is scheduled for Saturday, Sept. 1, from 3 to 6 P.M. Kristen Uthus (Tantré Farm worker–2002) will teach mostly how to can tomatoes, but also some information will be on dehydrating and freezing them. There will be active participation and “take-home” samples for those attending. Plan on bringing a quart size canning jar. Please register with your Name, Phone Number, and E-mail Address in the body of the email to us. There will be a small $5 fee for materials. Bulk tomatoes will be available for you to buy.

5. U-PICK FLOWERS: You may pick 1 bouquet of up to 10 stems per household. Please call ahead if you plan to pick on other days besides Farm Distribution Days (Wed. and Fri.). You may want to bring a vase or a jar to keep your flowers fresher on the ride home, but we do have donated yogurt containers!

6. ALREADY-PICKED TOMATOES: We have already-picked tomatoes available for canning or freezing. We have a limited supply of romas, but many other sauce and heirloom varieties. Very easy to freeze! Contact us to pick up at the farm or market. Members– $0.75/lb. Non members–$1/lb.

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. (new start time!)
Chelsea Farmers’ Market (Sat.)–8 A.M. to 12 P.M.

FEAST AND FESTIVAL
(by Deb and Richard)

The full glowing August moon marks the time of summer fruiting for many garden plants and trees giving light to the nocturnal mammals. Deer, raccoons, and skunks wander through the woods and on fields looking for food. As the ponds have dried to mud the little handprints of the raccoons tell the story of last night’s dinner–the feast of stranded tadpoles and small fish. The skunk sign is seen at the compost heap as the rearrangement of food scraps and scat piles. The deer have printed meanderings around the sweet corn stalks telling the story of the night’s nibblings. The sandhill cranes feast and devour on the ripe fruits of the cantaloupe and watermelons. The butterflies float and flit in the breeze looking for leaves to lay their eggs and flower nectar to sip. Ancient people considered all of the animals to be the wise elders of the human mammal. Their adaptations and their home in this world have the embodiment of adapted wisdom.

Everybody comes to the full moon feast. The only invitation is the season itself and the abundance of the garden. Of course all look for a free lunch and easy pickings when it comes to the summer’s feast and a farm is just such a place. Some eat small bites on leaves, some eat big bites, some eat fermented scraps as scavengers, and some eat the scat of the other partygoers. It is a festival to which all are invited. The moon glows. The stars shine. The toads fill their plump bellies full of bugs and worms. The bats and birds swoop and swallow flies and mosquitoes in the air. There is a great sharing of food and land.

Self reliance, survival, finding ones’ place in the balance of nature, being comfortable with one’s place in one’s place—these themes of nature are reflected at the feast. Each one of these critters (whether vegetarian or omnivore) find their place at the table and eat the food to sustain themselves from season to season on the land, the air, and the water. Their bodies and minds adapt to the extremes of each context. Our elders teach us not to take more than we use, not to destroy our beautiful home of Earth for selfish, greedy reasons. Just to take what we need to sustain ourselves, rather than being excessive. Wisdom comes in recognizing that maturity and living within that balance. We can and must learn a lot from our elders in becoming native to this place rather than destroy it.

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.

PURPLE BASIL TIPS: Layer slices of ripe, heirloom tomatoes and fresh mozzarella with purple basil leaves and top with sea salt, black pepper, and a drizzle of olive oil. Make “Strawberry-Basil Mojitos” by muddling 1 cup of fresh strawberries, ½ cup of purple basil, ¼ cup of fresh mint, and 8 limes (sliced). Then add 1 cup of simple syrup and 2 cups of rum. Serve over ice and top off with club soda. Garnish with more basil. Make purple pesto.

GARLIC, BASIL, CORN ON THE COB: Combine 2 Tbsp. butter (softened), 1 Tbsp. green basil (chopped), 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. Delicious!

Tantre Farm CSA Newsletter
WEEK 10
July 29 – Aug. 4, 2012

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 minimum, 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. Keep in mind the internet is overflowing with information, including pictures of almost everything that we grow. Also, we have two sections on our website to help you identify unfamiliar produce with color images including descriptions of appearance, taste, nutrition, uses, storage, and seasonal information. You can find this under “CSA Info” on the “Veggie ID” page and also under “Recipes”, the section is called “Produce Information Organized by Plant Part”. We already have some ideas on how to make it easier for you to use (especially an alphabetical tag list of produce), but it’s as good as it gets for this season. Please feel free to pass along any ideas you may have to make it more user friendly.

THIS WEEK’S SHARE

GREEN, PURPLE, or YELLOW BEANS: You will receive Provider (a fleshy, tender, round pod green bean) or Royal Burgundy (brilliant purple, smooth, round, meaty pods; add stunning color to salads when used raw; pods turn dark green when cooked; excellent fresh or frozen) or Rocdor (long, slender, yellow bean; meaty, firm texture and no watery taste).
How to use: raw in salads, steamed, sautéed, stir-fried, etc.
How to store: refrigerate in plastic bag for up to 1 week

GREEN CABBAGE: a sweet green cabbage; considered a beneficial digestive aid and intestinal cleanser. See Week 8 for usage and storage information.

CARROTS (Yaya): bright orange root with a blunt tip; extremely sweet and juicy; excellent in sweet desserts. Greens are delicious in soups and also salads. See Week 9 for usage and storage information.

CUCUMBERS: long, cylindrical, green-skinned fruit of the gourd family with mild, crisp flesh. The thin skin doesn’t need peeling, unless waxed for longer shelf life in stores. See Week 9 for usage and storage information.

GARLIC: a bulb of several papery white cloves; believed to help in fighting infections, See Week 5 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. You may choose ONE from the following 4 Herbs:
1. 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
2. Tarragon—delicate, licorice or anise-like flavor; an essential herb in French cuisine; exceptional in egg dishes, poached fish, chicken, salad dressings and with other vegetables.
3. 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.
4. Black-stemmed Peppermint–superior fragrance and flavor; forest green leaves with deep purple veins and stems.
*Genovese Basil (everyone may take this, if you like)—an herb with sweet, spicy, shiny, green leaves. We supply it with root attached, so it will last longer when stored in a jar, vase, or glass of water on your counter or table top.

KALE (Green Curly): well-ruffled, curly green leaves on green stems; this variety makes a good, roasted “kale chip”. See Week 1 for usage and storage information.

MELONS (Wed. distribution sites only) or TOMATOES (Friday and Saturday distribution sites only): Since we don’t have enough melons or tomatoes for both distributions this week, share members who pick up at any location on Wednesday will receive a choice of Melons this week. See Week 8 for information about Melons. Those who will pick up their shares on Friday or Saturday this week will receive Prudence Purple Tomatoes (early Brandywine type; vivid dark pink, heirloom tomato with smooth, crimson flesh; delicious flavor and large–1 lb.+ fruit). How to use tomatoes: sauté, bake, broil, or grill; eat raw in salads or add to soups, stews, or sauces. How to store tomatoes: keep at room temperature for up to 1 week; these should not be stored in the refrigerator.

SWEET ONIONS (Ailsa Craig Exhibition): a huge, sweet, mild, yellow-skinned, heirloom onion that is well known by British gardeners who grow show-size onions.
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.

GREEN BELL PEPPERS: large blocky cells with fruity, sweet flavor; excellent source of vitamin C, fair amount of vitamin A, and some calcium, phosphorus, iron, thiamin, riboflavin, and niacin.
How to use: eat raw for best nutrient retention; can be added to soups, stews, omelets, quiches, stir-fries, etc.; excellent stuffed.
How to store: refrigerate unwashed in hydrator drawer for 1-2 weeks. Peppers can be easily frozen by washing, chopping, and placing in freezer bags. Also, peppers can be dehydrated or dried.

HOT PEPPERS: You may receive Jalapeño (small and conical pepper, ranging from green to red; hot chile pepper used commonly in Mexican or southwestern cooking) or Shishito (sweet, mild, slender Japanese chiles about 2 to 4 inches with squarish end; often used in stir-fried dishes, salads, or as a pickled condiment).
How to use: Handle hot peppers with gloves, and cut on glass plate. Often roasted, chopped, or stuffed for appetizers; also used in jams, salsa, and pickles. See today’s newsletter recipes.
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.

POTATOES: You will receive either Red Norland (smooth, red skin and white flesh; great baked, boiled, or roasted) or Yukon Gold (yellowish brown skin with yellow dry flesh and pink eyes; long storage and good tasting; perfect baked, boiled, mashed or fried). See Week 8 on 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). See Week 5 for usage and storage information.

ANNOUNCEMENTS
1. VACATIONS or OUT OF TOWN: Please remember to contact us at least by Sunday to make changes in pick up days or locations. Also keep in mind that changes need to be made within the same week (Sun.-Sat.), not into the next week of distribution.

2. WEEDING VOLUNTEERS NEEDED: With these wonderful rains we’ve been having, we now have more weeds. Please contact us any day of the week or evenings until dark, if you are able to help, even for short amounts of time.

3. 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.)– 7 A.M. to 12 P.M.
Chelsea Farmers’ Market (Sat.)–8 A.M. to 12 P.M.

100% ORGANIC!
(by Renee Bertsch–Tantré Farm “alumnus”)
What does it mean to say that Tantré Farm is organic? To us as farmers, it means we practice stewardship of the land and people. To the USDA, it means something else entirely.

The National Organic Program (NOP), as created by the Organic Food Production Act of 1990, shapes the standards for organic food production. The NOP regulates organic crop production, wild crop harvesting, organic livestock management, and processing and handling of organic agricultural products. Approved synthetic materials and prohibited organic materials are reviewed by the National Organic Standards Board and placed on the “National List”. All the NOP guidelines, including the National List, are fully available to the public at the NOP website: www.ams.usda.gov/nop.

Use of the word “organic” in labeling and marketing is restricted via a three-tier outline: 1) “100% Organic” means exactly what it says–the product may contain only organically produced ingredients. These products may display the USDA Organic label and the certifier’s label. 2) ”Organic” permits 5% of the product to be made from non-organic ingredients approved on the National List. These products may also display the USDA Organic label and the certifier’s label. 3) “Made With Organic Ingredients” allows 30% of ingredients to be made from non-organic ingredients on the National List. These products may display the certifier’s label, but not USDA Organic.

Each year an agent from an USDA accredited organization visits Tantré Farm. Certifying organizations sometimes have separate, but not conflicting, standards from USDA regulations. To be certified, Tantré Farm is inspected annually, and we submit information about our practices and plans. Some of this information includes detailed daily harvest and work records, but also includes Tantré Farm’s organic plan. An organic plan is an outline of how we keep the farm “organic” on a daily basis, at several levels of operation. Two major areas of the plan are the substances we use, and how we keep organic products away from non-organic products. We also only use ecologically friendly methods and substances to improve the soil and control pests.

So what’s good about choosing organic food?
1. It provides you with a safer food supply. We don’t use toxic, synthetic pesticides, herbicides, rodenticides, or fungicides, which may remain on foods long after harvest. This could mean a long-term health risk for consumers. A number of pesticides are known or suspected carcinogens, while others haven’t been tested yet as cancer-causing.
2. Organic farming offers a healthy environmental alternative. Instead of causing water pollution and using excess energy and equipment, we use labor-intensive methods that improve soil fertility and biological diversity.
3. Organic farming methods are safer for you, the farmer, and the environment, but it also helps enrich and sustain the health of the soil. Conventional farming can deplete topsoil levels and soil nutrient content over time. This decreases soil fertility and affects the ability for our soil to provide long-term food production. We use various agricultural methods (crop rotation, green manure, mulching, etc.) to help build the organic matter in the soil, so we also see less soil erosion and more variety of animal species and microorganisms in our fields.

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

SAUTÉED SHISHITO/PADRON PEPPERS
½ lb. shishito peppers or substitute with padróns, rinsed
1 Tbsp. vegetable or sesame oil
sea salt or coarse salt to taste

In a large, wide frying pan or sauté pan, heat the oil over high heat for a minute or two. Add the peppers and sauté until the peppers begin to soften and cook around the edges (about 3 to 5 minutes). You want a few “burnt” or darkened spots here and there. Season with salt. Stir the peppers, so that they cook evenly. When the peppers have wilted, remove from heat and serve.

CABBAGE-TOPPED TARRAGON POTATOES (adapted from http://www.food.com) Servings: 4
1 1/2 cups potatoes, peeled and chopped
1/2 cup cabbage, shredded
2 eggs, beaten
2 tablespoons margarine or 2 tablespoons butter
1 tablespoon flour
1 teaspoon onions, minced
1/2 teaspoon salt
1 teaspoon fresh tarragon, minced
1 teaspoon garlic, minced
1/8 teaspoon pepper
1/2 cup cheddar cheese, shredded
plain yogurt
fresh chives, snipped

Cook potatoes, covered in boiling salted water until tender; drain and mash (should yield about 1 1/3 cups). Cook cabbage, covered, in small amount of boiling water for 5 minutes, until tender; drain. In a bowl, combine eggs, margarine or butter, flour and seasonings. Add the potatoes; beat until smooth. Generously grease 4, 6 oz. oven-proof custard cups; spooning 1/3 cup mixture into each. Top each bowl with cabbage and cheese. Bake at 350 degrees F. for 30 minutes. Serve with yogurt and chives.

Tantre Farm CSA Newsletter
WEEK 8
July 15-21, 2012

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 minimum, 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. Keep in mind the internet is overflowing with information, including pictures of almost everything that we grow.

THIS WEEK’S SHARE

ARUGULA: an aromatic, bright green, salad green with a peppery mustard flavor; rich in iron and vitamins A and C
How to use: add to salads, soups, and sautéed vegetable dishes
How to store: very perishable, so use up quickly; store in plastic bag in refrigerator for up to 5 days.

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.

RED ACE BEETS & GREENS: round, smooth, deep red roots with sweet flavor and medium-tall, red-veined green leaves. See Week 1 for usage and storage information.

GREEN CABBAGE: a sweet green cabbage; considered a beneficial digestive aid and intestinal cleanser; cabbage has a good amount of vitamins A & C, calcium, potassium, and magnesium.
How to use: good steamed, stir-fried, or chopped raw into salads or coleslaw
How to store: refrigerate for up to 1 month

CUCUMBERS: long, cylindrical, green-skinned fruit of the gourd family with mild, crisp flesh. The thin skin doesn’t need peeling, unless waxed for longer shelf life in stores.
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 HERBS:
*Genovese Basil—All shares will only 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.

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 for usage and storage information.

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

SWEET ONIONS (Ailsa Craig Exhibition): a huge, sweet, mild, yellow-skinned, heirloom onion that is well known by British gardeners who grow show-size onions.
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.

POTATOES (Yukon Gold): yellowish brown skin with yellow dry flesh and pink eyes; long storage and good tasting.
How to use: perfect baked, boiled, mashed or fried
How to store: keep unwashed in cool, dark place in paper bag; ideal temperature is 40-50 degrees with high humidity (80-90%). A basement or very cool closet will work. If too warm or stored with onions or apples, they will shrivel and sprout; light turns them green; don’t refrigerate, since the starches turn to sugars.

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.

SWISS CHARD (Rainbow Mix): close relative of garden beets; multi-colored, large veined, semi-crinkly, dark green leaves; mild flavor. See Week 4 for usage and storage information.

WATERMELON: (Last week at the last minute we were able to harvest enough ripe watermelons as an unexpected surprise for the On Farm Pick up members on Wed. and Fri. and also the Food Hub Sat. members. The melons are ripening slowly because of lack of water, but this week we think we have enough melons now for the rest of you–the Ann Arbor members on Wed. and Sat. and also the Food Hub Wed. members. If you don’t get one this week, because of switching days or pick up locations, please let us know and we’ll try to give you one from market or the farm, but we can’t promise anything.)
***This week some of you will receive Little Baby Flower Red –small, 2-4 lb. round fruit; bright green stripe pattern on shell and dark pink flesh that is sweet and crisp with a high sugar count.
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. VACATIONS or OUT OF TOWN: Please remember to contact us at least by Sunday to make changes in pick up days or locations. Also keep in mind that changes need to be made within the same week (Sun.-Sat.), not into the next week of distribution.

2. THANKS TO THOSE WHO CAME TO THE SUMMER WORK PARTY on Sunday, July 15. Wow! What a great turnout on Sunday! Thanks so much for joining us for David Klingenberger’s blueberry snow cones, wood-fired pizzas, home made ice cream from Tantre cows, 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 a record 16 crates of garlic, stripped dried herbs, 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. KID FARM HIKES: Come join us for our next guided monthly exploratory walk around Tantre Farm on Friday, July 27, 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. A hike will also be offered on August 31.

4. U-PICK RASPBERRIES: If you are able to come out to the farm, you may “pick 1 pint for free” this week as part of your share and $3 for any extra pints, but just to let you know with this drought there isn’t much, so we’re not sure how much you’ll find. We will have more in the fall, but this batch is minimal and pretty dry. Please call ahead, if you plan to pick on other days besides Farm Distribution Days (Wed. & Fri.).

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.)– 7 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
*I have a tip from another CSA member to pass on about how to find recipes on the internet that make this so EASY, which many of you might already know. If you’re stuck on what to make with any combination of unfamiliar or leftover produce, type a few of those items into a search bar (“Google” or whatever) with the word “recipe” after it, and you will get a ton of ideas on the internet to make. I typed in “basil, summer squash, and Swiss chard recipe” and look at what I found below:

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.