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.

    We  try to keep the printed newsletter to a 2-page maximum, which means that we won’t list all the share items’ descriptions every week, but refer you to previous newsletters for information on items that have already appeared in your shares. 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 under the NEWSLETTERS tab.
 
    **Also, if you’re having trouble identifying any unfamiliar produce, please look for “Veggie ID” with add itional information on our website under CSA INFO or under RECIPES.  

THIS WEEK’S SHARE

GREEN BEANS (Jade):  long, slender, deep green, filet bean.  See Week 7 newsletter for usage and storage tips.

CELERY: tall, crisp, glossy green stalks and leaves with a strong, celery flavor; contains vitamins A, C, B-complex, and E with some other minerals; also high in fiber and sodium. *Organic celery tends to be a darker green, since it’s unblanched like commercial celery. The darker green color indicates more minerals and vitamins, but also is a bit stronger, so you may want to use a little less than you normally would.
-How to use: typically eaten raw and used in salads; ribs and leaves can be added to casseroles, soups, stews, and stir-fries.
-How to store: refrigerate in plastic bag for up to 2 weeks; can be frozen in slices on a cookie sheet and then packed into freezer bags; celery leaves can be dehydrated and added to soups or stews.  

SWEET CORN (Potawatomi): yellow kernels with excellent sweet flavor.   * We don’t treat our organic corn with pesticides, so you may find some earworms enjoying the corn too; just cut off the damaged part and cook the rest of the ear.  Delicious!! See Week 12 newsletter for usage and storage tips.

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 (dark purple Asian type with long, slender, glossy fruits, which are tender, delicately flavored, and quick cooking).  See Week 9 newsletter for usage and storage tips.

U-PICK FLOWERS (only available for picking on the farm):  Every summer we plant a variety of flowers for drying or fresh bouquets.  We welcome  you to the farm to pick your flowers on any day of the week, but please contact us if it will be on other days besides Wednesdays a nd Fridays, so we can make sure to be around to show you where to go.  This week you can pick up to 10 stems per household.  You may want to bring a vase/jar to keep your flowers fresh going home, but we will have donated yogurt containers to fill with water as well.  Your bouquet is part of your share, although it is always greatly appreciated when you make a donation to pay for seeds and labor.  Extra bouquets cost $5/bunch.

GARLIC:  a bulb of several papery white cloves; believed to help in fighting infections, cancer prevention, and bolstering the immune system.  **The garlic skin is a little dirty, since we are shorthanded and did not have time to brush all the skins. Thanks for understanding.  See Week 6 newsletter for usage and storage tips.

FRESH HERBS:  Everyone will receive a bunch of  Prospera Italian Large Leaf Basil this week, an herb with a sweet aroma with notes of anise in its green leaves; traditionally used in pesto, and originally from India where it was traded in ancient times via the spice routes.  This herb does not store well in a refrigerator, so it will last longer when stored in a jar, vase, or glass of water on your counter.

KALE (Green Curly): well-ruffled, curly green leaves on green stems; this variety makes a good, roasted “kale chip”.  See Week 5 newsletter for usage and storage tips.

SWEET GREEN/RED PEPPERS: You will receive Red Knight Bell (big, blocky, thick-walled, green or changing to red pepper) or Italian Sweet (8 inch long, conical, thick walled, very sweet peppers that turn red very quickly. When fully ripe the fruit is amazingly tasty and great for making sweet pickles. Perfect for munching or in salad).  See Week 12 newsletter for usage and storage tips.

POTATOES: You will receive Yukon Gold (yellowish brown skin with yellow dry flesh and pink eyes; long storage and good tasting; perfect baked, boiled, mashed or fried ) OR Red Norland (smooth, red skin and white flesh; great baked, boiled, or roasted).  See Week 7 newsletter for usage and storage tips.

GREEN ZUCCHINI:  You will receive Dunja Zucchini (dark green, straight zucchini).  See Week 5 newsletter for usage and storage tips.

TOMATOES: You will receive something of the following  varieties: HEIRLOOMS –Cherokee Purple (heirloom, medium-large, flattened globe fruit with color as dusky pink and greenish blush), Brandywine (large, heirloom, beefsteak tomato–often over 1 lb–with a deep pink skin and smooth red flesh), Striped German (a Mennonite family heirloom tomato; very large, meaty, 1-2 lb fruit with red-yellow stripes and dense, juicy, red-yellow streaked flesh; excellent sweet, complex flavors), or SLICERS –Geronimo (a beefsteak slicer variety; fruits are very large, firm, nice red color and good taste) and Big Beef (Large, avg. 10-12 oz., mostly blemish-free, globe-shaped red fruit with full flavor), or  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), or SAUCERS–San Marzano (early, large classic Italian roma tomato; delicious, balanced acidic flavor and meaty flesh makes for good sauce and paste). See Week 9 newsletter for usage and storage tips.

WATERMELON:  You will receive Mini Love (sweet and firm, oval-round fruits avg. 5–7 lb and distinctive, bright green rind with dark green stripes and dense, bright red flesh), Dark Belle (dark-green skin, bright-red flesh, oblong 5-7 lb. fruit with thin rind, and very sweet flavor), Early Moonbeam (3-7 pound oval fruit have attractive light green skin with dark green streaks and open to reveal lemon-yellow flesh), Sorbet Swirl (tasty sweet flesh has beautiful pastel swirls of red and yellow; average 10 pound fruits are round to oval with 8-inches diameter), or Sureness (attractive dark green skin with narr ow, dark green stripes and sweet, bright yellow flesh).  See Week 10 newsletter for usage and storage tips.

ANNOUNCEMENTS

1. VACATIONS or OUT OF TOWN: Please remember to contact us at least by Sundays to make changes in pick up days or locations for the upcoming week.  With Labor Day weekend coming up, please make all your changes ahead of time.  If you can’t find someone to pick up your share, please let us know if you want to cancel your share  or donate to a needy family.

2. TOMATO PRESERVING WORKSHOP on Sept. 12: We have decided to revive one of our favorite classes this summer, since it will mainly be outside.  This workshop is scheduled for Sunday, Sept. 12 from 1 to 4 PM. Our neighbor, Stephanie Doll, will teach mostly how to can tomatoes, but also some information will be on dehydrating and freezing them. She is respectively asking that folks who are attending are vaccinated, but is okay with unvaccinated members outside with mas ks. There will be active participation and “take-home” samples for those attending.  Plan on bringing a Quart Size Canning Jar or $1 if you need one.  Please register with an email titled TOMATOES and 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 to buy.

3. WANTED: TOMATO PICKERS!!   Is there anyone interested in helping us pick tomatoes any weekday morning for the next few weeks, but especially on Mon, Tues, Thurs, and Friday mornings.  We will even feed you a homemade, farm-cooked lunch at 12 PM if you stay.  We are a little short-handed starting next week with students going back to college.

4. U-PICK RASPBERRY PATCH OPEN WEDNESDAY, SATURDAY, AND SUNDAY THIS WEEK:  Our August and September berries continue to ripen more and more at the Honey Bee U-Pick site (5700 Scio Church Rd., Ann Arbor), and will continue in to September with different varieties.  We are selling them for $4/pint when you pick and $6/pint if we pick.  We will be open on Wed., Sat., and Sun. from 8 AM-5 PM this coming week.   To see updates go to https://www.tantrefarm.com/tantre-farm-raspberry-u-pick.

5. IMMUNE BOOSTER CSA THIS WEEK:  Please feel free also to sign up for our weekly, collaborative CSA share if you would like to supplement your box or give it as a gift. This  menu is updated  on our website every Monday – Wednesday http://www.tantrefarm.com/how-does-our-immune-booster-csa-work/.  Still time to sign up this week until midnight!

6. PICK UP TIMES & LOCATIONS REMINDER:  
*Ann Arbor Farmers’ Market (Wed.)—7 AM to 12 PM (TANTRE STAFF there  the whole time)
*MOVE Fitness & Wellness Studio (Wed)—8 AM to 10 AM (SARA there the whole time)
*Farm (Wed.)—10 AM to 7 PM (TANTRE STAFF there with some self check-in)
*Washtenaw Fo od Hub (Wed.) –6 PM to 8 PM (LIZZIE will be  there the whole time)
*Pure Pastures (Wed.) (limited site) —10 AM to 5 PM (JESSICA there from 9 AM – 11 AM)
*Farm (Fri.)—2 PM to 7 PM (TANTRE STAFF there with some self check-in)
*CHANGE:  Community High School is now Ann Arbor Farmers Market (Sat.) —7 AM to 12 PM (SHANNON there the whole time)
*Washtenaw Food Hub (Sat.)—9 AM to 12 PM (RYAN and Staff there the whole time)
*Chelsea Farmers’ Market (Sat.)—8 AM to 12 PM (DEB and staff there the whole time)
*Argus-Packard (Sat) (limited site)—12 PM to 3 PM (ARGUS STAFF there the whole time)
*RoosRoast-Rosewood (Sat)–9 AM  to 11 AM (DEBRA is there the whole time)

RECIPES

GREEN BEANS WITH TOMATOES AND BASIL (from From Asparagus to Zucchini: A Guide to Cooking Farm-Fresh Seasonal Produce by MACSAC)  Serves 4-6
1 1/2 lbs green beans, cooked
1 garlic clove, diced
1 small onion, thinly sliced
1 Tbsp olive oil
2 tomatoes, coarsely chopped
Salt and pepper, to taste
1 Tbsp chopped fresh basil or 1 tsp of dried basil
1 Tbsp chopped fresh parsley
    Cut beans into 1-inch lengths; set aside.  Saute garlic and onion in oil in skillet until soft.  Add tomatoes, salt and pepper and cook 2 minutes.  Stir in basil and green beans.  Cover, reduce heat to low and simmer 3 minutes.  Remove from heat, stir in parsley, and serve immediately.

CELERY SALAD WITH ROASTED PEPPERS AND MOZZARELLA (from Farmer John’s Cookbook by John Peterson)  Serves 4-6
1 bunch celery
2 roasted red peppers, cut into strips
4 oz mozzarella cheese, cut into strips
2 Tbsp chopped fresh basil
6 Tbsp extra virgin olive oil
2 Tbsp freshly squeezed lemon juice
1 small clove garlic, minced (about 1/2 tsp)
1/2 tsp salt
1/4 tsp freshly ground black pepper
3 eggs, hard-cooked, sliced
    Combine the celery, roasted red peppe rs, mozzarella, and basil in a large bowl.  Whisk together the oil, lemon juice, garlic, salt, and pepper in a small bowl.  Pour the dressing over the salad; toss to coat.  Cover the bowl and chill for at least 2 hours.  Toss again before serving.  Arrange the egg slices decoratively around the salad.

BASIL GRAIN SALAD (from Lorna Sass’ Complete Vegetarian Kitchen)  Serves 4-6
3 cup cooked grains
1 lb small zucchini, halved and cut into 1/4-inch slices
2 cup cooked corn kernels
3/4 cup tightly packed minced fresh basil
1/4 cup thinly sliced scallion greens or chives or onions
1/4 cup olive oil
3 Tbsp freshly squeezed lemon juice or balsamic    vinegar, approximately
1 tsp Dijon mustard
1/2 tsp sea salt, or to taste
    Place the cooked grains in a large serving bowl.  Add zucchini, corn, basil, and scallion greens and toss.  In a food processor or jar, prepare the dressing by c ombining the remaining ingredients.  Pour the dressing over the grain mixture and toss well.  Taste and add more lemon juice and salt, if needed.
Variation: Substitute fresh dill or coriander for the basil.

Thank you for supporting your local food system! – Tantre Farm

  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.

    We  try to keep the printed newsletter to a 2-page maximum, which means that we won’t list all the share items’ descriptions every week, but refer you to previous newsletters for information on items that have already appeared in your shares. 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 under the NEWSLETTERS tab.
 
    **Also, if you’re having trouble identifying any unfamiliar produce, please look for “Veggie ID” with addi tional information on our website under CSA INFO or under RECIPES. 

THIS WEEK’S SHARE

RED ACE BEETS: round, smooth, deep red roots with sweet flavor and no tops. See Week 4 newsletter for usage and storage tips.

CARROTS (Mokum):  sweet, slender, “pencil carrot” with no tops.  See Week 6 newsletter for usage and storage tips.

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 (dark purple Asian type with long, slender, glossy fruits, which are tender, delicately flavored, and quick cooking).  See Week 8 newsletter for usage and storage tips.

KALE: You will receive Red Russian Kale (the stems are purple, and leaves are deep gray-green, purple-veined, flat, non-curled, and tooth-edged) or Green Curly (well-ruffled, curly green leaves on green stems; this variety makes a good, roasted “ kale chip”) or Lacinato Kale (dark green, noncurled, blistered leaves, but heavily savoyed).  See Week 5 newsletter for usage and storage tips.

LEEKS: long, slender, 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.

PEACHES/RED PEARS: Believe it or not, we still have a few trees with peaches/pears, so you will get a few more this week.  Please keep in mind that we do not spray any chemicals on our trees, so some fruit may have a few bug spots, and some of them are quite small this year, because we didn’t have enough time to thin them, but they still are delicious if you let them ripen!  You will receive Red Haven Peaches (an early rosy-orange skinned peach with firm, creamy yellow flesh; mature peaches will continue to ripen after they are picked) AND/OR Red Clapp’s Pears (one of the first fresh-eating pears on the market; very red fruit is sweet, fine-grained with very white flesh and excellent flavor).  See Week 10 newsletter for usage and storage tips.

CHILI PEPPERS (Shishito):  sweet, mild, slender Japanese chiles about 2- to 4-inches with squarish end.  It is said that 1 in 10 are hot, but we find them to be fairly mild.
-How to use: often roasted or used in stir-fried dishes, with tempura, in salads, or as a pickled condiment
-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 Yukon Gold (yellowish brown skin with yellow dry flesh and pink eyes; long storage a nd good tasting; perfect baked, boiled, mashed or fried ) and Red Norland (smooth, red skin and white flesh; great baked, boiled, or roasted).  See Week 7 newsletter for usage and storage tips.

SUMMER SQUASH or ZUCCHINI:  You will receive some variety of Green or Yellow Zucchini (gourmet golden or green zucchini with uniform, cylindrical fruits), Safari (green zucchini with attractive white stripes) , or Zephyr Summer Squash (distinctive, slender fruits are yellow with faint white stripes and light-green blossom ends with a nutty flavor).  See Week 5 newsletter for usage and storage tips.

TOMATOES: You will receive something of the following  varieties: Sun Gold Cherry (exceptionally sweet, bright tangerine-orange cherry tomato; less acidic than the red cherry tomato, so slightly less bland in flavor; popular as a garnish, in salads, or as a cooked side dish that can be sauteed with herbs), a  Cherry Mix (includes  a colorful variety of th e orange Clementine,  red Mountain Magic, and the green Sun Green tomatoes), Cherokee Purple (heirloom, medium-large, flattened globe fruit with color as dusky pink and greenish blush), Brandywine (large, heirloom, beefsteak tomato–often over 1 lb–with a deep pink skin and smooth red flesh; known as one of the best-tasting tomatoes), Geronimo (newer variety but already one of the most widely used beefsteak varieties; fruits are very large, firm, nice red color and good taste), or Big Beef (Large, avg. 10-12 oz., mostly blemish-free, globe-shaped red fruit with full flavor). See Week 9 newsletter for usage and storage tips.

WATERMELON:  You will receive Mini Love (sweet and firm, oval-round fruits avg. 5–7 lb and distinctive, bright green rind with dark green stripes and dense, bright red flesh), Sorbet Swirl (tasty sweet flesh has beautiful pastel swirls of red and yellow; average 10 pound fruits are round to oval with 8-inches diameter), or New Orchid (sweet, b right orange flesh with sherbet-like taste and skin has dark green contrast stripes; oval round, medium large “icebox” size; similar to “Sunshine” in appearance, but larger).  See Week 10 newsletter for usage and storage tips.

ANNOUNCEMENTS

1. FAMILY FARM HIKE on FRIDAY, Aug. 20, from 4-5 PM: Come join us for a guided monthly exploratory walk around Tantre Farm with CSA member, Alisse Portnoy, who teaches at the University of Michigan. She and her daughter are in their twelfth year of once-a-week, long visits to the farm. They look forward to sharing some of its treasures and treasure spots with you. We’ll use all our senses and appropriate social distancing as we take an approx. 45-60 minute hike. Please feel free to wear a mask if it makes you more comfortable, but not required.  Meet at the picnic tables behind the Main House.

2. PLANT WALK ON  SUNDAY, Aug. 22, from 12-2 PM:  We are hosting a leisurely plant walk at Tantre Farm for our local foraging expert, Rachel Mifsud from “Will Forage For Food”. Plant walks are excellent learning opportunities for those with beginning to intermediate foraging skills, and for anyone wishing to increase their knowledge of the local flora. Our discussion will include information about identification, methods of harvest, preparation, and use. We will explore the area and choose around 15 edible, medicinal, or otherwise useful plants and mushrooms to focus on. Unlimited class size, drop ins are welcome, and cost is $25.  To register ahead of time or find more information, just go to her website at  https://willforageforfood.square.site/

3. WEEDING VOLUNTEERS MUCH NEEDED:  We really have a lot of weeds right now, so we have many weeds to pull!  If you are interested in helping out please contact us any day of the week or evenings until dark. Thank you if you are able to help!

4. WANTED: HERB WEEDERS!!   Do you like the a roma or flavor of rosemary or mint?  Is there anyone interested in helping us weed a few of the herbs that are getting overrun with invasives.   We will give you a free bunch just for helping, so please contact us.

5. U-PICK RASPBERRY PATCH OPEN AGAIN THIS WEEKEND:  Our August and September berries are still just trickling in at the Honey Bee U-Pick site (5700 Scio Church Rd., Ann Arbor), and will continue into August and September with different varieties.  We are selling them for $4/pint when you pick and $6/pint if we pick.  Our patch will not open this week on Wednesday, but it will be open on Saturday and Sunday from 8 AM-5 PM.  Please keep in mind this is not time yet for preserving, but rather enjoying being outside to get a fresh pint or two of raspberries, since picking is minimal.  To keep informed go to https://www.tantrefarm.com/tantre-farm-raspberry-u-pick.  We will keep you informed as the fall raspberries start ripe ning again!

6. IMMUNE BOOSTER CSA THIS WEEK:  Please feel free also to sign up for our weekly, collaborative CSA share if you would like to supplement your box or give it as a gift. This  menu is updated  on our website every Monday – Wednesday http://www.tantrefarm.com/how-does-our-immune-booster-csa-work/.  Still time to sign up this week until midnight!

7. PICK UP TIMES & LOCATIONS REMINDER:  
Ann Arbor Farmers’ Market (Wed.)—7 AM to 12 PM (TANTRE STAFF there  the whole time)
*MOVE Fitness & Wellness Studio (Wed)—8 AM to 10 AM (SARA there the whole time)
*Farm (Wed.)—10 AM to 7 PM (TANTRE STAFF there with some self check-in)
*Washtenaw Food Hub (Wed.) –6 PM to 8 PM (LIZZIE will be  there the whole time)
*Pure Pastures (Wed.) —10 AM to 5 PM (JESSICA there from 9 AM – 11 AM)
*Farm (Fri.)—2 PM to 7 PM (TANTRE STAFF there with some self check-in)
*CHANGE:  Community High School is now Ann Arbor Farmers Market (Sat.) —7 AM to 12 PM (SHANNON there the whole time)
*Washtenaw Food Hub (Sat.)—9 AM to 12 PM (RYAN and Staff there the whole time)
*Chelsea Farmers’ Market (Sat.)—8 AM to 12 PM (DEB and staff there the whole time)
*Argus-Packard (Sat) —12 PM to 3 PM (ARGUS STAFF there the whole time)
*RoosRoast-Rosewood (Sat)–9 AM  to 11 AM (DEBRA is there the whole time)

RECIPES

LEEK SALAD  Serves 4
Juice of 1 lemon
3 Tbsp extra virgin olive oil
Salt and pepper, to taste
3 leeks, white and light green parts only, sliced thinly crosswise
2 ripe slicer or heirloom tomatoes or cherry tomatoes
1/2 cup chopped basil for garnish

    Whisk together lemon and oil with a healthy pinch of salt and several grindings of pepper.  Toss with leeks.  Core large tomatoes, cut them in half horizontally, and shake out their seeds, squeezing gently.  Chop.  Combine all ingredients to taste. Garnish and serve.

COLD CREAM OF TOMATO AND PEACH SOUP
1 onion (or 1 leek), chopped
2 Tbsp butter
2 lbs tomatoes, chopped
1/2 lb (1-3 little) peaches, chopped and peeled
1/2 cup cream (optional)
Tarragon for garnishing
    Cook onion in butter for 5 minutes.  Add tomatoes and peaches.  Simmer until the tomatoes break up.  Add cream (optional, but good), puree and chill.  Garnish with chopped tarragon.

THAI-STYLE POTATO-LEEK SOUP WITH CARROTS
1 qt potatoes, boiled then mashed (reserve 2 qts potato-water for soup stock)
2 leeks, washed and sliced in 1/4-inch diagonal rounds
2-3 carrots, washed and sliced small
1/2 cup ground/chopped peanuts (optional)
Salt and pepper, to taste
Tamari, to taste
1/2 cup liquid sweetener: honey, barley malt, brown rice syrup, molasses if you’re really hard-core
2 cans coconut milk
Dash cayenne and/or 1-2 fresh hot peppers, seeded and minced
1/4 cup sesame oil
Basil or fresh cilantro (optional)

    In bottom of big soup pot, heat oil.  Saute carrots until soft, add leeks, peanuts, and fresh peppers, saute briefly.  Add coconut milk first, then mashed potatoes, sweetener, seasonings, stir until well blended.  Gradually stir in water until desired consistency is reached. Add sweetener, sea salt, tamari, or hot pepper to taste.  Simmer 10 minutes, garnish with basil or cilantro.

SAUTEED SHISHITO PEPPERS
1/2 lb shishito peppers or substitute with padrons, rinsed
1 Tbsp vegetable or sesame oil
Sea salt or coarse salt, to taste

   In a large, wide frying pan or saute pan, heat the oil over high heat for a minute or two.  Add the peppers and saute until the peppers begin to soften and cook around the edges (about 3-5 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.

    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.

    We  try to keep the printed newsletter to a 2-page maximum, which means that we won’t list all the share items’ descriptions every week, but refer you to previous newsletters for information on items that have already appeared in your shares. 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 under the NEWSLETTERS tab. **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

BEETS: you will receive Red Ace (round, smooth, deep red roots with sweet flavor and medium-tall, red-veined green leaves) and Golden Beets (orange skin with rich gold interior; mild, sweet flavor when cooked).  See Week 1 newsletter for usage and storage tips.

CARROTS (Mokum):  a very sweet, slender, “pencil carrot”.   See Week 6 newsletter for usage and storage tips.

CUCUMBERS:   You will receive 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 Olympian (considered a slicing cucumber with dark green, straight 8- to 9-inch fruit; crisp with fresh flavor).  See feature article for more details.
-H ow to use: raw or pickled in salads or sandwiches, can also be julienned, sauteed, 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.

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 (dark purple Asian type with long, slender, glossy fruits, which are tender, delicately flavored, and quick cooking).
-How to use: may be salted to remove bitterness from old fruit, but also makes it less watery and more absorbent, and can greatly enhance the taste and texture of your dish; can be baked, boiled, fried, grilled, or can be sliced into rounds for grilling or broiling, and cut into cubes for stews and stir-fries.
-How to store: best fresh, but can be stored at room temperature or in refrigerator drawer for up to 1 week.

FRESH GARL IC:  a bulb of several papery white cloves; believed to help in fighting infections and bolstering the immune system; Keep in mind especially because these are “fresh” bulbs, light and moisture can cause mold to grow, so store garlic at room temperature in a dry, dark place that has plenty of air circulation.  See Week 6 newsletter for usage and storage tips.

KALE (Red Curly): hearty green vegetable of the cabbage family ; well-ruffled, curly green leaves on red stems; this variety makes a good, roasted “kale chip”.  See Week 5 newsletter for usage and storage tips.

LETTUCE: rich in calcium and vitamins A and C; you will receive Red or Green Leaf .  See Week 1 newsletter for usage and storage tips.

NEW POTATOES (Red Norland): smooth, red skin and white flesh; great baked, boiled, or roasted.  
-How to use: new potatoes are just young potatoes that haven’t had time to convert their sugar fully into starch and often have a cris p, waxy texture and thin, underdeveloped wispy skins, so are good boiled or pan-roasted, but particularly suited for potato salad, since they hold their shape well after being cut and cooked.   
-How to store: refrigerate new potatoes if not used within 2-3 days, but use up sometime during the 1st or 2nd week of receiving them; these potatoes have not been cured, so will not last as long as “cured” potatoes, which should not be refrigerated, since low temps convert the starch to sugars and may turn dark when cooked.

SUMMER SQUASH/ZUCCHINI:  You will receive some variety of Green or Yellow Zucchini (gourmet golden or green zucchini with uniform, cylindrical fruits), Safari (green zucchini with attractive white stripes) , or Zephyr Summer Squash (distinctive, slender fruits are yellow with faint white stripes and light-green blossom ends with a nutty flavor). See Week 5 newsletter for usage and storage tips.
 
ANNOUNCEMENTS

1. WEEDING VO LUNTEERS MUCH NEEDED:  We really have a lot of weeds right now, and we are shorthanded, so we have many weeds to pull!  If you are interested in helping out please contact us any day of the week or evenings until dark even if it’s for 15 or 30 minutes while you’re picking up your share. Thank you if you are able to help!

2. U-PICK RASPBERRIES SCHEDULE:   The first flush of raspberries has already begun at the Honey Bee U-Pick site (5700 Scio Church Rd., Ann Arbor), and will continue into August and September with different varieties.  We are selling them for $4/pint when you pick and $3/half pint if we pick.  Our patch will be open ONLY Wednesdays, Saturdays, and Sundays from 8 AM-7PM.  To keep informed go to https://www.tantrefarm.com/tantre-farm-raspberry-u-pick.  This patch is a bit weedy, so wear pants and closed toed shoes, but the berries are fantastic!  Hope to see you there!!  

3. IMMUNE BOOSTER CSA THIS WEEK:  Please feel free also to sign up for our weekly, collaborative CSA share if you would like to supplement your box or give it as a gift. This week’s menu has gone “southwestern” and is updated  on our website every Monday – Wednesday  http://www.tantrefarm.com/how-does-our-immune-booster-csa-work/.  Still time to sign up this week until midnight!

4.  Washtenaw Meats is a unique collaborative effort to bring Southeast Michigan livestock farmers together, help farmers market and sell their products, and educate local consumers to the value and quality of locally produced meats. Meat distributions are held on the second Saturday at the Dexter Mill and the fourth Saturday at the Washtenaw Food Hub in the same area as the Immune Booster CSA distribution. Both distributions are from 9-10 AM. Please visit our website and on-line store to learn more about us and place a meat order: https://www.washtenawmeats.com/

5. PICK UP TIMES & LOCATIONS REMINDER:  
*Ann Arbor Farmers’ Market (Wed.)—7 AM to 12 PM (TANTRE STAFF there  the whole time)
*MOVE Fitness & Wellness Studio (Wed)—8 AM to 10 AM (SARA there the whole time)
*Farm (Wed.)—10 AM to 7 PM (TANTRE STAFF there with some self check-in)
*Washtenaw Food Hub (Wed.) –6 PM to 8 PM (LIZZIE will be  there the whole time)
*Pure Pastures (Wed.) (limited site) —10 AM to 5 PM (JESSICA there from 9 AM – 11 AM)
*Farm (Fri.)—2 PM to 7 PM (TANTRE STAFF there with some self check-in)
*CHANGE: Community High School is now Ann Arbor Farmers Market (Sat.) —7 AM to 12 PM (SHANNON there the whole time)
*Washtenaw Food Hub (Sat.)—9 AM to 12 PM (RYAN and Staff there the whole time)
*Chelsea Farmers’ Market (Sat.)—8 AM to 12 PM (DEB and staff there the whole time)
*Argus-Packard (Sat) (limited site)—12 PM to 3 PM (ARGUS STAFF there the whole time)
*RoosRoast-Rosewood (Sat)–9 AM  to 11 AM (DEBRA is there the whole time)

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 t he 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, sauteed, 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!

RECIPE
**Keep in mind a very easy way to find recipe ideas for almost any combination of share box ingredients is to type the items into your preferred “search bar” with the word “recipe” after it, and many recipe ideas will pop up.  Have fun searching!  Lots and lots of ideas!
 
COLD CUCUMBER LEEK SOUP
This is a creamy soup made without cream, using potatoes instead for body.  For a lighter soup, you can leave out the potatoes.  There are a number of different vegetable variations that are also good!  

2 leeks (white and light green part), cut in half, cleaned, thinly sliced (or 3/4 cup chopped onions, shallots or scallions)
1 large clove garlic, coarsely chopped
1 Tbsp oil
1-2 cups potato, chopped into 1-inch pieces
2 cups thinly sliced cucumber
2 Tbsp dill, chopped fine and divided
2 cups broth (should just cover vegetables, may need a little more)
1-2 cups cold buttermilk or plain yogurt

    Saute leeks and garlic in the oil, just until wilted and not yet browned.  Add potato and cucumber.  Stir a bit.  Add 1 tablespoon chopped dill.  Just barely cover vegetables with broth and bring to a simmer.  Let simmer until potatoe s are very tender, but not falling apart, about 20 minutes or so.  When the vegetables are very soft, let the mixture cool.  Once it’s cool, puree vegetables and broth together with an immersion blender, regular blender, food processor, etc., adding the remaining 1 tablespoon dill.  Check the seasoning; add salt and pepper if you like.  Chill the vegetable puree.  Before serving stir in the amount of buttermilk that you like.  I find that 2/3 vegetable puree to 1/3 buttermilk is about right at our house.  Garnish with more dill.

Variations:
*Summer squash soup: Substitute zucchini or yellow squash or any summer squash for the cucumber and potato combo.  We eat this a lot and love it on hot days.  With some bread and cheese, it makes a great meal.
*Summer borscht: For the main vegetables, use a combination of 1/3 potatoes, 1/3 beets, and 1/3 cabbage (or kohlrabi or chard stems).  C an also throw in a couple of carrots or turnips. I often use leftover beets that I’ve already roasted for this–just adding them at the end of the simmering time. 

PROVENCALE HERO (from Capay Organic Farm CSA “Farm Fresh To You” website)  Serves 6
2 Tbsp water
2 Tbsp lemon juice
2 Tbsp balsamic vinegar
1 Tbsp minced fresh rosemary
2 tsp dried Italian seasoning
6 (1 oz) slices mozzarella cheese
1 1/2 cups cubed yellow squash
1 loaf French bread, cut lengthwise
2 Tbsp olive oil
1/2 tsp pepper
2 garlic cloves, minced
1 cup cubed tomato
3/4 cup cubed zucchini
1 cup cubed red bell pepper
2 cups cubed peeled  eggplant

    Preheat oven to 425 degrees.  Cut cubed vegetables into 1-inch cubes.  Combine water, lemon juice, vinegar, rosemary, Italian seasoning, oil, pepper and garlic in a bowl; stir.  Add eggplant, squash, pepper and zucchini; toss.  Place mixture i n pan.  Bake 20 minutes, stirring often.  Combine roasted vegetables and tomato; toss.  Put vegetable mixture on bottom half of loaf, top with cheese slices and top half of loaf.  Place loaf on pan and bake until cheese melts.  Cut into 6 pieces.

Tantre Farm CSA Newsletter
WEEK #6
July 4-10, 2021

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.

 We  try to keep the printed newsletter to a 2-page maximum, which means that we won’t list all the share items’ descriptions every week, but refer you to previous newsletters for information on items that have already appeared in your shares. In our newsletter, we try to give you an accurate listing of the produce in your box; however, since the newsletter is published before the harvest, we may sometimes substitute some vegetables for others.  The information provided here is also published each week on our website.  **Also, if you’re having trouble identifying any unfamiliar produce, please look for “Veggie ID” with additional information on our website under CSA INFO or under RECIPES.

   If you are new to our CSA, you can find all past newsletters on our website under the NEWSLETTERS tab.

THIS WEEK’S SHARE

FAVA BEANS: also called faba bean, horse bean, or broad bean; the pod is inedible  raw and looks like a large bean pod; the bean  seed resembles a lima bean with a tart, pungent flavor; fresh fava beans should be shelled  from pod if skin seems tough, but bean seed can be eaten raw.  The pod when young can be cooked, but when mature and firmer, the bean is the edible  part.  See recipes below.)

-To skin fava beans:  Blanch for 1 minute, then drain and cool. With your thumbnail, pull open the sprout end and squeeze the bean out of its skin.  This link shows 5 ways to prepare favas: http://www.thekitchn.com/5-fantastic-ways-to-cook-fava-beans-190674. See Week 4 newsletter for usage and storage tips.

RED ACE BEETS AND GREENS: round, smooth, deep red roots with sweet flavor and medium-tall, red-veined green leaves.  See Week 4 newsletter for usage and storage tips.

SAVOY CABBAGE:  loose, full head of crinkled leaves varying from dark to pale green; mellow-flavored cabbage considered to be superior for cooking.  Can be used the same as green cabbage. 

How to use: good steamed, stir-fried, or chopped raw into salads or coleslaw.   

How to store: refrigerate for up to 1 month.

CARROTS (Mokum):  a very sweet, slender, “pencil carrot” with edible green leaves.  Greens are delicious in soups and also salads.

-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.

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.  See Week 4 newsletter for usage and storage tips.

KALE: hearty green vegetable of the cabbage family ; you will receive Red Curly (well-ruffled, curly green leaves on red stems; this variety makes a good, roasted “kale chip”) or Lacinato Kale (dark green, noncurled, blistered leaves, but heavily savoyed). See Week 5 newsletter for usage and storage tips.

FRESH GARLIC:  a bulb of several papery white cloves; believed to help in fighting infections, cancer prevention, bolstering the immune system, lowering blood pressure and preventing heart disease, used as an expectorant or decongestant, and at least some people believe that it can ward off vampires and insects. 

-Cooking tips:  To mellow garlic’s strong flavors opt for longer cooking; to enjoy its more pungent flavors and increased medicinal benefit, use it raw or with minimal cooking. 

-How to use:  minced raw in salad dressings, sautéed and added to stir-fries, meats, vegetables; make garlic butter with 1/2 cup of softened butter mashed with four minced cloves of garlic; try roasting garlic by cutting off tops of garlic bulb, so cloves are exposed, brush with olive oil and bake for 1 hour at 350 degrees, squeeze garlic out of skins and spread on a good, crusty bread.

-How to store: fresh garlic can be stored in an open, breathable basket in a cool, dark place for many months.

MUSHROOMS (Golden Oyster): At this point, this is for WEDNESDAY MEMBERS ONLY, since this is when our flush has come.  Fri/Sat. members will get the next flush.  Golden oyster-shaped cap with a mild, anise, earthy odor.

-How to use: brush off dirt to clean or wipe with damp cloth, do not wash or submerge in water; good grilled, sauteed, steamed, in soups, and in sandwiches.

-How to store: place in paper bag or wax bag and keep in refrigerator for up to 5-7 days.

POTATOES (All Blue):  deep blue skin and flesh; moist texture; perfect in salads, baked, or boiled; *Interesting note:  Most blue fleshed cultivars contain 90 times more antioxidants than white tubers, and the antioxidants in potato tubers are enhanced by cooking them.  This is the last week of the “old buddy” certified  organic, storage potatoes from Wayward Seed Farm in Ohio . These “old buddies” potatoes  have  been  over-wintered  in optimum storage conditions, but slightly less firm and slightly more sweet than a new potato, but good for cooking as suggested above.  See Week 1 newsletter for usage and storage tips.

SUMMER SQUASH/ZUCCHINI:  You will receive some variety of Green or Yellow Zucchini (gourmet golden or green zucchini with uniform, cylindrical fruits) or Slick Pik Summer Squash (long, yellow straight neck with good flavor). 

-How to use: use in salads, dips, grilled, casseroles, stuffed, or mashed with butter and seasonings.

-How to store: store in plastic bag in refrigerator for up to 1 week.

WHITE HAKUREI TURNIPS: You will receive  just a few of the topless white salad turnips with round, smooth roots that have a sweet, fruity flavor with a crisp, tender texture; good source of Vitamin C, potassium, and calcium, and delicious raw.  See Week 3 newsletter for usage and storage tips.

ANNOUNCEMENTS

1. PLANT WALK ON FRIDAY, July 9, from 6 – 8 pm:  We are hosting a leisurely plant walk at Tantre Farm with the guidance of our local foraging expert, Rachel Mifsud. Plant walks are excellent learning opportunities for those with beginning to intermediate foraging skills, and for anyone wishing to increase their knowledge of the local flora. Our discussion will include information about identification, methods of harvest, preparation, and use. We will explore the area and choose around 15 edible, medicinal, or otherwise useful plants and mushrooms to focus on. The cost is $25 with plenty of room for drop ins .  To register ahead of time or find more information, just go to  https://willforageforfood.square.site/

2. FAMILY FARM HIKE on FRIDAY, July 16, from 4-5 PM: Come join us for a guided monthly exploratory walk around Tantre Farm with CSA member, Alisse Portnoy, who teaches at the University of Michigan. She and her daughter are in their twelfth year of once-a-week, long visits to the farm. They look forward to sharing some of its treasures and treasure spots with you. We’ll use all our senses and appropriate social distancing as we take an approx. 45-60 minute hike. Please feel free to wear a mask if it makes you more comfortable, but not required.  Meet at the picnic tables behind the Main House.

3. CHANGE IN COMMUNITY HIGH SCHOOL LOCATION TO ANN ARBOR FARMERS MARKET ON SATURDAYS:  This pick up location is being diverted to the Ann Arbor Farmers Market, due to construction near the high school for the rest of the season we have been told. Parking may be limited, so we are encouraging members to choose other locations, if parking and the crowded nature of the market matters to folks. There is a map on the outside wall of the market office, where our stall is listed.  We usually have a sign displaying “Tantre Farm”, so you can find us.  Our location is near the 4th Ave. side of market, so you can pull up at the curb to pick up your produce sometimes if it’s not too crowded. Then follow instructions on the Sign In sheet or ask for help from our volunteer. 

4. SHARE BOXES NEEDED:  Please return your boxes every week, since we reuse them, and our supply is becoming very limited.

5. WEEDING VOLUNTEERS MUCH NEEDED:  We really have a lot of weeds right now, and we are shorthanded, so we have many weeds to pull!  If you are interested in helping out please contact us any day of the week or evenings until dark. Thank you if you are able to help!

6. U-PICK RASPBERRIES JUST STARTING!  After strawberries in June come raspberries in July at the Honey Bee U-Pick site (5700 Scio Church Rd., Ann Arbor)!  The berries are just starting, and will continue into August and September with different varieties.  We are selling them for $4/pint when you pick and $3/half pint if we pick.  Our patch will be open weekdays from 8 AM-11 AM, 4 PM-7 PM, and also weekends 8 AM-7PM.  To keep informed go to https://www.tantrefarm.com/tantre-farm-raspberry-u-pick.  This patch is a bit weedy, so wear pants and closed toed shoes, but the berries are fantastic!  Hope to see you there!! 

7. IMMUNE BOOSTER CSA THIS WEEK:  Please feel free also to sign up for our weekly, collaborative CSA share if you would like to supplement your box or give it as a gift. The menu is updated  on our website every Monday – Wednesday  http://www.tantrefarm.com/how-does-our-immune-booster-csa-work/.  Still time to sign up this week until midnight!

8. PICK UP TIMES & LOCATIONS REMINDER: 

*Ann Arbor Farmers’ Market (Wed.)—7 AM to 12 PM (TANTRE STAFF there  the whole time)

*MOVE Fitness & Wellness Studio (Wed)—8 AM to 10 AM (SARA there the whole time)

*Farm (Wed.)—10 AM to 7 PM (TANTRE STAFF there with some self check-in)

*Washtenaw Food Hub (Wed.) –6 PM to 8 PM (LIZZIE will be  there the whole time)

*Pure Pastures (Wed.) (limited site) —10 AM to 5 PM (JESSICA there from 9 AM – 11 AM)

*Farm (Fri.)—2 PM to 7 PM (TANTRE STAFF there with some self check-in)

*CHANGE:  Community High School is now Ann Arbor Farmers Market (Sat.) —7 AM to 12 PM (SHANNON there the whole time)

*Washtenaw Food Hub (Sat.)—9 AM to 12 PM (RYAN and Staff there the whole time)

*Chelsea Farmers’ Market (Sat.)—8 AM to 12 PM (DEB and staff there the whole time)

*Argus-Packard (Sat) (limited site)—12 PM to 3 PM (ARGUS STAFF there the whole time)

*RoosRoast-Rosewood (Sat)–9 AM  to 11 AM (DEBRA is there the whole time)

RECIPES

SAVOY CABBAGE RECIPE 

1 Savoy cabbage
2 Tbsp butter
3 or 4 onions, finely chopped
3-4 slices of very thinly sliced bacon, finely cut
Salt and pepper, to taste
Nutmeg, to taste

Cut cabbage into quarters, cut out stalk and cut into strips.  Blanch for 3 minutes in generously salted water; put into ice water to stop cooking.  After this step, cabbage can be frozen, put into fridge, etc. until dinner preparation starts.  Finely chop the onion, sauté in the butter, add the bacon and keep over medium heat.  Add the cabbage.  Salt, pepper and nutmeg to taste, cover, and let sauté for a couple more minutes.  Serve with roast, potatoes, or pasta.

CURRIED GREENS AND POTATOES (from Eating Well is the Best Revenge by Marian Burros)  Serves 2

Choose any combination of greens and serve with crusty bread. 
1 lb (16 oz) potatoes
1 lb (16 oz) mixed greens ( collards, kale, beet tops, carrot tops, etc)
1 or more clove(s) of garlic
1 tsp olive oil
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp tumeric
1/4 (or less) tsp hot pepper flakes or cayenne pepper
2 cups canned, crushed, no salt tomatoes

Scrub, but do not peel potatoes.  Boil or steam for 17-20 minutes until tender.  Trim tough stems from greens, wash well, tear or slice into small pieces.  Mince garlic (use a 1/2 teaspoon of salt to help mincing).  Heat oil in pan, add greens and garlic.  When greens begin to soften, add spices and tomatoes, reduce heat and continue to cook.  Drain potatoes and cut into bite size pieces.  Add to the greens and continue to cook over low heat to blend flavors.

KALE CHIPS 

1 bunch Kale
Olive oil
Sea salt or tamari sauce, to taste

Destem kale and chop it into small pieces.  Coat lightly with olive oil and sea salt .  Place on cookie sheet and bake for a 3-5 minutes, then flip leaves over and bake another couple of minutes until crisp. Yum!

BLUE POTATO HASH BROWNS (from www.garden-wiki.org/index.php5?topic=BLUE POTATO)

2 large (or 3 medium) blue potatoes 
1 medium sweet onion
1 green bell pepper
Your favorite cheese
Salt, to taste
Canola oil

Dice potatoes with a knife into small cubes (or shred for variety).  Dice or slice onions and pepper.  Place the above onto a hot skillet and add a few tablespoons of oil.  Salt to taste.  Cook them until they’ve been browning for a few minutes.  Slice or shred cheese and toss onto hash browns just before removing them from the skillet to melt it.  That’s it.  Eat it.  Perhaps next time you can try some tomatoes in the mix!

FAVA BEANS AND POTATOES  Serves 6

With the colors and flavors in our Fava Beans and Potatoes recipe, you need nothing else (except maybe a crusty piece of bread).

2 cups shelled fava beans (about 2 lbs fresh fava beans unshelled)
2 potatoes, peeled and cubed
3 Tbsp extra virgin olive oil
1 onion, thinly sliced
3 ripe tomatoes roughly chopped or 3 Tbsp crushed tomatoes
Salt and pepper, to taste

To prepare the fava beans: Take the shelled beans and drop them in boiling salted water for 30 seconds to loosen the outer skin.  Remove and place into ice water.  Peel off the beans thick waxy outer covering.  Place the beans to the side.  Cook the cubed potatoes until tender, about 15-20 minutes; drain and place on the side.

Meanwhile in a saucepan heat the olive oil.  Add the onion and saute until soft and translucent, about 5 minutes.  Add the tomatoes and cook for another 3 minutes.  Combine the fava beans and potatoes with other ingredients in the saucepan.  Cook for about 10 minutes to allow the flavors to come together.  If needed, add a touch of hot water or stock to keep a moist consistency.  Season with salt and pepper to taste. 

Tantre Farm CSA Newsletter WEEK #4 June 20-26, 2021    If needed, please contact Richard Andres & Deb Lentz at 2510 Hayes Rd. Chelsea, MI 48118 e-mail: tantrefarm@hotmail.com phone: 734-475-4323 website: www.tantrefarm.com.                             In our newsletter, we try to give you an accurate listing of the produce in your box; however, since the newsletter is published before the harvest, we may sometimes substitute some vegetables for others.  The information provided here is also published each week on our website.  **Also, if you’re having trouble identifying any unfamiliar produce, please look for “Veggie ID” with additional information on our website under CSA INFO or under RECIPES. THIS WEEK’S SHARE FAVA BEANS:  also called faba bean, horse bean, or broad bean; the pod is inedible  raw and looks like a large bean pod; the bean  seed resembles a lima bean with a tart, pungent flavor; fresh fava beans should be shelled  from pod if skin seems tough, but bean seed can be eaten raw.  The pod when young can be cooked, but when mature and firmer, the bean is the edible  part.  See recipes below: -To skin fava beans:  Blanch for 1 minute, then drain and cool. With your thumbnail, pull open the sprout end and squeeze the bean out of its skin.  This link shows 5 ways to prepare favas: http://www.thekitchn.com/5-fantastic-ways-to-cook-fava-beans-190674 -How to use:  Stew skinned  beans in a little butter, oil or cream seasoned with savory, thyme or sage.  Sauté with other vegetables and toss with pasta.  Good in soups. Lots of recipes on the Internet! -How to store: Store fresh, unshelled beans in the refrigerator up to a week; once shelled, blanched and skinned, favas can be frozen in plastic containers for longer storage; shelled  bea ns are best used within a few days.  See “Beans” for recipes in the A to Z Cookbook, if you have it, and also in this newsletter.  Delicious!    RED ACE BEETS AND GREENS: round, smooth, deep red roots with sweet flavor and medium-tall, red-veined green leaves. -How to use: greens can be substituted for spinach and chard in recipes; roots good in soups, stews, roasted, boiled, steamed, excellent grated raw into salads or baked goods. -How to store: separate roots from leaves and store unwashed in plastic bags in hydrator drawer of refrigerator for up to 2 weeks; store greens wrapped in damp cloth in plastic bag for up to 1 week BROCCOLI: deep emerald green, tiny buds that are clustered on top of stout, edible stems; high in vitamins A, C, calcium, potassium, and iron; known as an anti-cancer vegetable. -How to use: use raw, steamed, sauteed, stir-fried, in casseroles, soups, pizzas, etc. -How to store: store loosely in plastic bag for up to a week. NAPA CABBAGE: 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; good source of vitamin A, folic acid, and potassium. -How to use: use raw, saute, 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. 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. GARLIC SCAPES: slender green stems with a slight bulge at the bottom (resemble chives, except for the bulge a nd often curled); the flower top of a garlic plant; tender and milder in flavor than mature garlic, but can be substituted for garlic cloves in recipes.  Use this link for garlic scape recipes:  http://sfc.smallfarmcentral.com/dynamic_content/uploadfiles/3774/GARLIC%20SCAPES%207%20Great%20Ideas.doc). -How to use: mild garlic flavor, so delicious chopped in salads, roasted, and sauteed.   -How to store: put in refrigerator in plastic bag for up to 2 weeks. LETTUCE: rich in calcium, iron, and vitamins A and C; you will receive either Red or Green Leaf. -How to use: raw in salads or (believe it or not!) use in soups. -How to store: refrigerate in plastic bag for 3-5 days. POTATOES:  You will receive any of the following “old buddy” certified  organic, storage potatoes. from Wayward Seed Farm in Ohio such as Crimson King (Attractive, oval tubers with red skin and red flesh; good for baking, boiling, roasting, or frying) or  All Blue (deep blue skin and flesh; moist texture; perfect in salads, baked, or boiled) *Interesting note:  Most blue fleshed cultivars contain 90 times more antioxidants than white tubers, and the antioxidants in potato tubers are enhanced by cooking them.) These “old buddies” potatoes  have  been  over-wintered  in optimum storage conditions;  possibly slightly less firm and slightly more sweet than a new potato, but good for cooking as suggested above.    -How to store: keep in cool, dark place in paper bag; ideal temperature is 38-40 degrees with 80-90 pe rcent humidity RADISHES (Bacchus):  stunning, purple, round radish with white inner flesh.  Very good flavor and not too hot. -How to use: raw, roasted, used in soups, sliced in salads, sandwiches, or stir-fries, grated in slaws; radish greens are delicious in soups or stir-fries and are an excellent source of vitamins. -How to store: refrigerate in plastic bag/damp towel for 1-2 weeks. SCALLIONS (also called “Green Onions”): young shoots of green onions with long green stalks and milder tasting than large bulb onions; full of great fiber and antioxidants, high in potassium and source of vitamins C and B-6. -How to use: the bulb, flowers, and green leaves are edible; can be cooked, grilled, roasted whole as a vegetable; chopped in salads, soups, and other dishes for flavor. -How to store: refrigerate in damp towel/plastic bag for 5-7 days. UPICK STRAWBERRIES: red, conical fruit with tiny white flowers.  GOOD NEWS!  There are still plenty of ripe berries out there this week!  We are currently very short-staffed, so we can’t pick enough strawberries for all of you.  We are offering you another week that you may pick another 2 FREE quarts as part of your share (and you can pick 2 quarts for someone else less  able-bodied if you like), if you are able to come to our Honey Bee U-pick site ( 5700 Scio Church Rd.) at the corner of Zeeb and Scio Church Roads in Ann Arbor any day between 8 AM and 7 PM until Sunday, June 27.  If you are less able-bodied with an injury or the inability to bend or walk very well, please  come to Honey Bee U-pick and kindly request your 2 quarts any day of the week, or you can preorder for pick up at the Farm in Chelsea during Wed. or Friday distributions or at the Washtenaw Food Hub distributions on Wed. or Sat.  Unfortunately we can’t deliver preorders to any other sites due to lack of refrigeration. Extra quarts for U-pick are $4/qt, $32/flat or $3.50/lb and Already Picked are $5/qt or $40/flat (8 trays). -How to use: excellent raw, juicing, jam, pie, sorbet, in desserts -How to store:  Do not wash until you are ready to consume them. Place them on a paper towel in a tightly-covered container in the refrigerator for 2 to 3 days. WHITE HAKUREI TURNIPS and GREENS: a bunch of white salad turnips with round, s mooth roots that have a sweet, fruity flavor with a crisp, tender texture.  Both roots (good source of Vitamin C, potassium, and calcium, and delicious raw!) and greens are edible!   -How to use: greens good in salads and soups and can be steamed or sauteed with leeks; roots can be roasted, steamed, or sauteed. -How to store: remove greens from turnip root and store separately in plastic bag in refrigerator for up to 3 days; roots can last up to 1-2 weeks in refrigerator. ANNOUNCEMENTS 1. 4th of July VACATIONS or OUT OF TOWN: Please let us know of changes in pick up days or locations if you will be out of town for the 4th of July weekend. Also keep in mind that Pick Up Rescheduling needs to be made within the same week (Sun.-Sat.). All changes can be made yourself on your Member Dashboard before Sunday at midnight  for the following week, or you can email us with your request using specific dates and locations.  Safe travels!! 2. WEEDIN G VOLUNTEERS NEEDED:  We really are shorthanded with our crew right now, so we have many weeds to pull!  If you are interested in helping out–even if it’s just for 10 or 15 minutes before you pick up your box at the farm, come join us.  Please contact us any day of the week or evenings until dark. Thank you if you are able to help in any way! 3. STRAWBERRIES ARE READY!  See above for details about Strawberries in “This Week’s Share”.  We will continue to have “already picked” strawberries  at Tantre Farm on Wednesday (10 AM- 7 PM) and Friday  (2 PM – 7 PM) or the Washtenaw Food Hub on Saturday (9 AM – 12 PM) for $5/quart or 40/flat (8 qts).  Just a reminder that there will be no you-pick strawberries at Tantre Farm this year, but rather at a new location called “Honey Bee U-pick” (See details above). We will provide buckets for picking and bags or cardboard trays for you to transport berries home or you may provide your own. 4. STILL PLENTY OF BOXES AVAILABLE FOR OUR IMMUNE BOOSTER CSA THIS WEEK:  Please feel free also to sign up for our weekly, collaborative CSA share if you would like to supplement your box or give it as a gift. The menu is updated  on our website every Monday – Wednesday  http://www.tantrefarm.com/how-does-our-immune-booster-csa-work/.  Still time to sign up this week! 5. PICK UP TIMES & LOCATIONS REMINDER:  Please use your  Member Dashboard to schedule Holds or Pick up Location Changes.  Please let us know if there are any problems with Rescheduling. *Ann Arbor Farmers’ Market (Wed.)—7 AM to 12 PM (TANTRE STAFF there  the whole time) *MOVE Fitness & Wellness Studio (Wed)—8 AM to 10 AM (SARA there the whole time) *Farm (Wed.)—10 AM to 7 PM (TANTRE STAFF there with some self check-in) *Washtenaw Food Hub (Wed.) –6 PM to 8 PM (LIZZIE will be  there the whole time) *Pure Pastures (We d.) (limited site) —10 AM to 5 PM (JESSICA there from 9 AM – 11 AM) *Farm (Fri.)—2 PM to 7 PM (TANTRE STAFF there with some self check-in) *Community High School (Sat.) —7 AM to 12 PM (SHANNON there the whole time) *Washtenaw Food Hub (Sat.)—9 AM to 12 PM (RYAN and Staff there the whole time) *Chelsea Farmers’ Market (Sat.)—8 AM to 12 PM (DEB and staff there the whole time) *Argus-Packard (Sat) (limited site)—12 PM to 3 PM (ARGUS STAFF there the whole time) *RoosRoast-Rosewood (Sat)–9 AM  to 11 AM (DEBRA is there the whole time) REFLECTIONS ON THE FARM by Richard & Deb    It has been a very pleasant week to sit underneath the old hickory tree and welcome people to the new strawberry patch at Honey Bee U-Pick on Scio Church Road.  The berries have been ripening with the warm sun until they are very sweet these past few weeks and now this cooler wet weather has given them a new life , which has extended into a nother week of picking!  Strawberries are a very short season with usually 2 to 3 weeks of good picking.    We are really looking forward to our CSA members getting another week of picking berries if you are interested.  If you are unable to pick due to physical difficulties, please let us know so that we can have them ready for you at Honey Bee U-pick, Tantre Farm, or the Washtenaw Food Hub.  What a joy and a delight it has been to share and see the excited faces of young and old who gather these red rubies that will be transformed into jam jars and freezer bags for abundant and continuous enjoyment of summer throughout the winter!  Those of you who haven’t made it yet, hopefully you can come to 5700 Scio Church Rd. in Ann Arbor any day this week between 8 AM and 7 PM.    It is a special rite of summer to come to a berry patch and eat the sweetness that the earth offers us.  Thank you for sharing the harvest with us! RECIPES FRESH STRAWBERRY DRESSING (from www.eatingwell.com)   1 cup strawberries, rinsed, hulled and sliced 1 Tbsp balsamic vinegar 3/4 tsp freshly ground pepper 1/2 tsp sugar 1/4 tsp salt 2 Tbsp almond oil or canola oil    Place strawberries, vinegar, pepper, sugar and salt in a blender or food processor; process until pureed, stopping once or twice to scrape down the sides.  Add oil and process until smooth. GADEER’S FAVA BEAN RECIPE A traditional Mediterranean recipe.  Adjust ingredients to taste. 1-2 qts fava beans with pods 3 cloves garlic or 3 summer onions, chopped 1/2 bunch of cilantro, chopped 1/2 cup lemon juice, fresh or bottled 1/4 cup olive oil    Prepare fava pods for cooking, but remove “string” on edge of pod by grasping stem part with a knife and pulling “stringy” part of the pod off.  Chop beans in 1-inch chunks (shell and beans together).  Heat olive oil in pot and add the beans.  Stir occasionally on low heat.  When the beans begin to water, add garlic, cilantro, and lemon.  Beans are ready when they turn a more brownish-green.  Enjoy! GARLIC SCAPE-KALE PESTO  Makes about 1 1/2 cups of pesto 1 cup garlic scapes (about 8-9 scapes) cut into 1/4-inch slices 3-5 leaves kale or collards 1/3 cup walnuts, pecans, or pine nuts (toasting these adds a nice twist) 3/4 cup olive oil 1/2 cup grated Parmesan cheese 1/2 tsp salt Black pepper, to taste    Place scapes, kale, and nuts in the bowl of a food processor and grind until well combined and somewhat smooth but not purely pureed.  Slowly drizzle in oil and process until integrated but there is still some “chunkiness”. Transfer mix to a mixing bowl.  Add Parmesan, salt and pepper to taste. NAPA CABBAGE SALAD (from www.allrecipes.com)  Serves 6 1 head Napa cabbage 1 bunch minced green onions< br>1/3 cup butter 1 (3 oz) package ramen noodles, broken 2 Tbsp sesame seeds 1 cup slivered almonds 1/4 cup cider vinegar 3/4 cup vegetable oil 1/2 cup white sugar 2 Tbsp soy sauce    Finely shred the head of cabbage; do not chop.  Combine the green onions and cabbage in a large bowl, cover and refrigerate until ready to serve.  Preheat oven to 350 degrees.  Make the crunchies: melt the butter in a pot.  Mix the ramen noodles, sesame seeds and almonds into the pot with the melted butter.  Spoon the mixture onto a baking sheet and bake the crunchies in the preheated 350 degrees oven, turning often to make sure they do not burn.  When they are browned remove them from the oven.  Make the dressing: in a small saucepan, heat vinegar, oil, sugar, and soy sauce.  Bring the mixture to a boil, let boil for 1 minute.  Remove the pan from heat and let cool.  Combine dressing, crunchies, and cabbage immediatel y before serving.  Serve right away or the crunchies will get soggy.