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 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.
-How to use: raw in salads, steamed, sautéed, stir-fried, etc.
-How to store: refrigerate in plastic bag for up to 1 week.
RED ACE BEETS: round, smooth, deep red roots with sweet flavor and no tops. See Week 4 newsletter for usage and storage tips.
SWEET CORN: corn is often referred to as maize and is an ancient staple food of the Americas; everything on the corn plant can be used: “husks” for Tamales, the “silk” for medicinal tea, the “kernels” for food, and the “stalks” for fodder; contains a significant amount of vitamin A, B-complex, phosphorous and potassium along with vegetable protein. * We don’t treat our corn with pesticides, so you may find some earworms enjoying the corn too; just break off the damaged part and cook the rest of the ear. **See feature artic le for more information!
-How to use: ears of corn can be steamed in 1-2 inches of water for 6-10 minutes, or drop ears into boiling water (enough to cover) for 4-7 minutes; ears of corn can also be roasted unhusked in the oven or outside grill for about 20 minutes.
-How to store: refrigerate with husks on, and use as soon as possible to retain sweetness and flavor.
FRESH HERBS: 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 (Lacinato): dark green, noncurled, blistered leaves, but heavily savoyed. See Week 5 newsletter for usage and storage tips.
ONIONS: You will receive some com bination of Copra (medium-sized, dark yellow-skinned storage onions), Yellow Spanish (a sweet, mild flavored onion with a yellow skin), Zephyr (purple-red skinned onion with sweet flavor), Red Long of Tropea (specialty variety of tall, elongated, red bulbs traditionally grown in Mediterranean Italy and France), Sterling (white, globe shaped, mildly pungent), or Cippolline (a traditional Italian onion known for its flat, oval shape and delicately mild, sweet flavor; ranges in size from 1-3 inches; used for pickling and to season a wide variety of dishes and especially good grilled on a skewer).
-How to use: great for salads, soups, sandwiches, slices, onion rings, and other dishes for flavor.
-How to store: once cut, wrap in damp towel or plastic bag in fridge for 2-7 days; if not cut, store in dry, well-ventilated place.
SWEET GREEN/RED PEPPERS: You will receive Red Knight Bell (big, blocky, thick-walled, green or changing to red pepper).
-How to use: eat raw for best nutrient retention; can be added to soups, stews, omelets, quiches, stir-fries, etc.; excellent roasted.
-How to store: refrigerate unwashed in hydrator drawer for 1-2 weeks.
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 ) 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/ZUCCHINI/EGGPLANT: 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) , Zephyr Summer Squash (distinctive, slender fruits are yellow with faint white stripes and light-green blossom ends with a nutty flavor) or Eggplant (fruit is fleshy with a meaty texture that range in color from glossy black to pale lavender). See Week 5 newsletter for usage and storage tips of Summer Squash & Zucchini and Week 9 for Eggplant.
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), a Cherry Mix (includes a colorful variety of the 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), Striped German (very large, meaty, 1-2 lb fruit with red-yellow stripes and dense, juicy, red-yellow streaked flesh; excellent sweet, complex flavors; a Mennonite family heirloom tomato from the Shenandoah Valley of Virginia), Geronimo (a beefsteak slicer variety; fruits are very large, firm, nice red color a nd good taste) Big Beef (Large slicer, avg. 10-12 oz., mostly blemish-free, globe-shaped red fruit with full flavor), 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 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), 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 narrow, dark green stripes and sweet, bright yellow flesh). 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. 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 at 4 PM.
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 harve st, 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. WANTED: HERB WEEDERS!! Do you like the aroma or flavor of rosemary or peppermint? 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.
4. U-PICK RASPBERRY PATCH OPEN THIS WEEKEND: Our August and September berries are finally ripening a quicker rate 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. We will be open on Saturday and Sunday from 8 AM-5 PM. The berries are getting riper and riper. To keep informed go to https://www.tantrefarm.com/tantre-farm-raspberry-u-pick. We will keep you informed as the fall raspberries continue to ripen!
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 LOCATION CHANGES HAVE A SUNDAY DEADLINE FOR THE CURRENT WEEK! Some of the members are trying to make pick up changes or rescheduling, putting their share on hold, or making permanent pick up locations within the same week as the change. This doesn’t work with our software and is causing harvest miscounts, etc. If you have an emergen cy or a serious need for a last minute change, then please email us so we can administratively make that change. You can always find someone else to pick up your share. Thank you for understanding.
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.) (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)
CORN LOVERS OF ALL SIZES
We are sure you’ve been waiting impatiently as we have for our first bite of corn. This cold weather has kept this high summer crop slow growing, but it is finally ready. As we introduce you to your first ear of Tantre corn, we would be remiss if we forgot about our yearly introductions to two fellow corn lovers: the European corn borer (Ostrinia nubilalis) and the Corn Earworm (Heliothis zea), which you may have encountered already.
The European corn borer has been a resident of the U.S. since the early 1900s. The larvae are grayish-pink caterpillars with dark heads and spots on the top of each segment about 1 inch long. They chew on leaves and tassels of corn, but especially favor the tasty insides of stalks and ears. It is not partial to corn though, since it has been recorded on 200 different plants, including beans, celery, beets, and potatoes.
Despite the fact that we hear much about the corn borer, the earworm is probably the worst pest of corn. It is said that American farmers grow two million acres of corn a year just to feed it. The color of the larvae varies from white to green and even red. They have four pairs of prolegs, are spined, and 1-1/2 inches long. These voracious eaters enter corn ears at the tip and work their way to the kernels.
If you are “lucky” enough to encounter one of these guests in your ear of corn this week, don’t throw the ear away, just break off the offensive part and cook the rest. We are “pleased” to introduce you to these smaller relatives who share your taste for corn.
RECIPES
GOLDEN ZUCCHINI & CORN SOUP (from Eatingwell.com)
1 tablespoon extra-virgin olive oil
1 medium shallot (or onion), chopped
2 medium zucchini or summer squash, (about 1 pound), diced
3 teaspoons chopped fresh herbs (basil), divided
2 cups chicken broth, or vegetable broth
1/4 teaspoon salt
1 cup fresh corn kernels
1 teaspoon lemon juice
1/4 cup crumbled feta cheese
Heat oil in a large saucepan over medium heat. Add shallot and cook, stirring, 1 minute. Add squash and 1 teaspoon herbs and cook, stirring occasionally, until the squash starts to soften, 3 to 5 minutes. Add broth and salt; bring to a boil. Reduce heat to a simmer and cook until the squash is soft and mostly translucent, about 5 minutes more. Transfer to a blender and puree until smooth. (Use caution when pureeing hot liquids.) Return the soup to the pan and stir in corn. Bring to a simmer over medium heat and cook, stirring occasionally, until the corn is tender, 3 to 5 minutes m ore. Remove from the heat; stir in lemon juice. Serve garnished with the remaining 2 teaspoons herbs and feta.
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 in formation 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. RED CABBAGE (Ruby Perfection): a sweet mini to mid-size red cabbage; fancy fall storage red head; medium-sized, dense, and a uniform high-round shape with good wrapper leaves ; considered a beneficial digestive aid and intestinal cleanser. See Week 7 newsletter for usage and storage tips. CARROTS (Mokum): a very sweet, slender, “pencil carrot”. See Week 6 newsletter for usage and storage tips. CUCUMBERS: The cucumbers are coming in like gangbusters! It’s time to think “cucumber” salads instead of lettuce! Also, I just learned today that you can shave the skin off the cucumber and stick the whole cucumber in freezer bags to add a frozen cucsicle to your smoothie! 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 Week 8 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). -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 HERBS: In general, store herbs upright with cut stems in 1 or 2 inches of water and refrigerate for up to 1 week or wrap in slightly dampened cloth or plastic bag and store in refrigerator. You will randomly receive one the following 5 options in your box: 1. Genovese Basil—an herb with sweet, spicy, shiny, green leaves; helps with stress, anxiety and inflammation. DO NOT REFRIGERATE THIS TROPICAL PLANT FOR LONGER SHELF LIFE! 2. Black-Stemmed Peppermint: superior fragrance and flavor; forest green leaves with deep purple veins and stems, purple flowers; leaves are good as a hot or iced tea, and adds a delicious flavor when minced and added to cooked peas, carrots, potatoes, salads, and fresh strawberries; ; he lps clear nasal passages 3. Mojito Mint: this mint has a green stem with large green, crinkly leaves and has a much milder flavor with hints of citrus, which make it good in salads, desserts, smoothies, and even your water bottle; great for muddling in cocktails; aids in digestion. 4. Rosemary: an herb of the mint family native to the Mediterranean, and is produced all over the world. It’s pine needle-like leaves produce an aromatic, piney flavor, which blends well with garlic and thyme to season lamb roasts, meat stews, and marinades. It also enlivens lighter fish and poultry dishes, tomato sauces, and vegetables, and makes a pleasantly aromatic lemonade.; considered a memory stimulant and medicinally used for headaches. 5. 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, salad s, pickles, and cheese.; has antioxidant properties and may help with oral health and brain function; used also in smudging negative energy from spaces KALE (Red Russian): hearty green vegetable of the cabbage family ; the stems are purple, and leaves are deep gray-green, purple-veined, flat, non-curled, and tooth-edged. See Week 5 newsletter for usage and storage tips. RED ONIONS: You will receive Mars Red (purple-red skinned, globe-shaped onion with sweet flavor) or Red Long of Tropea (specialty variety of tall, elongated, red bulbs traditionally grown in Mediterranean Italy and France). -How to use: great for salads, soups, sandwiches, slices, onion rings, and other dishes for flavor -How to store: not for long storage; wrap in damp towel or plastic bag in fridge for 2-7 days. NEW POTATOES (Red Norland): smooth, red skin and white flesh; great baked, boiled, or roasted. See Week 7 newsletter for usage and storage tips. S UMMER 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. 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) OR a Mixed Cherry Medley (includes a colorful variety of the orange Clementine, red Mountain Magic, and the green SunGreen tomaotes). -How to use: saute, bake, broil, or grill; eat raw in salads or add to soups, stews, or sauces. -How to store: k eep at room temperature for up to 1 week. ANNOUNCEMENTS 1. 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! 2. U-PICK RASPBERRY PATCH RESTING FOR A FEW WEEKS: Our July raspberries have come to their end, so we are waiting for the fall canes to ripen more toward the end of August and into September! To keep informed go to https://www.tantrefarm.com/tantre-farm-raspberry-u-pick. We will keep you informed as the fall raspberries start ripening again! 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 menu is updated on our website every Monday – Wednesday http://www.tantrefarm.com/how-does-our-immune-b ooster-csa-work/. Still time to sign up this week until midnight! 4. 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) REFLECTIONS ON THE FARM By Andrew Caroen (a student of the NELP program at UM leaves us with a poem memory as a farewell gift of summer) CARROTS did you know if you blast those fiery carrots with cold water, their scent fills the summer air; this is aromatherapy my bare feet in the marbled mud cold water misting onto me, the smooth breeze singing to me I only worry about getting those carrots smooth clean shiny popping a carrot into my mouth sweet crunch this is therapy this is tantre’s specialty. RECIPES SQUASH AND BASIL SALAD Serves 4-6 3-4 medium summer squash or zucchini, shredded in food processor 2-3 Tbsp fresh basil, ch opped 3-4 Tbsp Parmesan cheese, freshly grated 1-2 Tbsp minced garlic Dressing: 1/4 cup red wine vinegar 1/4 cup olive oil 1/2 tsp salt 1/4 tsp pepper 1/4 tsp sugar Toss together the squash, basil, cheese, and garlic into salad bowl. Combine dressing ingredients and pour over the salad. Mix, chill 1 hour, and serve. Best eaten the same day. May be served with lettuce and green onions. HERB BLENDER DRINK Wash and remove leaves from 1 bunch of peppermint , mojito mint, or basil, etc.. Blend leaves in blender with 6-8 ice cubes and about 2-4 quarts of water. Drizzle sweetener (sugar, honey, maple syrup) to taste. Strain through a sieve into a pitcher. Add some whole ice cubes to a glass. Very refreshing! We HIGHLY recommend it! TABBOULI (from The World in Your Kitchen) Serves 4-6 1/2 cup bulgur A few lettuce leaves 4 Tbsp chopped fresh parsley, divi ded 2 Tbsp chopped fresh mint 1 onion, finely sliced 4 tomatoes, chopped or 1 pint cherry tomatoes halved 1 cucumber, chopped 4 Tbsp lemon juice 4 Tbsp olive oil Salt and pepper, to taste Soak bulgur 20-30 minutes in cold water to cover. Drain well. Line a salad bowl with lettuce leaves and spoon in bulgur. Mix in 3 tablespoons of the parsley, mint, onion, and tomatoes. Whisk lemon juice with olive oil, salt and pepper; toss with salad. Sprinkle remaining tablespoon of parsley on top. TZATZIKI (from Mad Mares Cookbook) 2 large cucumbers, peeled and grated 2 large cloves garlic, minced 2 cups plain yogurt 1 Tbsp mint Lightly salt the grated cucumbers, place in colander or strainer, and set aside to drain for about half an hour. In a bowl, combine the drained cucumbers with the rest of the ingredients. Chill for about 30 minutes before serving. |
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.
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 REC IPES.
If you are new to our CSA, you can find all past newsletters on our website under the NEWSLETTERS tab.
THIS WEEK’S SHARE
GREEN BEANS: You will receive Jade (a long, slender, deep green, fillet bean that is tender and delicious). As our beans are still sizing up, we are providing you with beans from our partners and friends at Goetz Family Farm, which is a 3-generation family farm in Riga, MI. See https://www.localharvest.org/goetz-family-farm-M56215 for more information about their farm.
-How to use: raw in salads, steamed, sautéed, stir-fried, etc.
-How to store: refrigerate in plastic bag for up to 1 week.
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.
BROCCOLI: deep emerald green, tiny buds that are clustered on top of stout, edible stems; high in vitamins A, C, calcium, pota ssium, and iron; known as an anti-cancer vegetable. See Week 4 newsletter for usage and storage tips.
GREEN CABBAGE (Tiara): a sweet green mini cabbage; considered a beneficial digestive aid and intestinal cleanser; cabbage has a good amount of vitamins A and C, calcium, potassium, and magnesium.
-How to use: excellent for cooking or chopped raw into salads or coleslaw.
-How to store: refrigerate for up to 1 month
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)
-How 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 le ftovers as soon as possible.
FRESH HERBS: All fresh herbs this week are interchangeable in vinaigrettes, hot/cold medicinal teas, or to spice up a dish. Try new flavor profiles! In general, store herbs upright with cut stems in 1 or 2 inches of water and refrigerate for up to 1 week or wrap in slightly dampened cloth or plastic bag and store in refrigerator. Here are a couple of links to help you know more about how to use fresh herbs: https://www.urbancultivator.net/cooking-with-fresh-herbs/. The following is a good link to help you identify your herb with images and descriptions: http://theherbexchange.com/25-best-herbs-to-grow-in-your-kitchen-garden/.
You will randomly receive one the following 4 options in your box:
1. Lemon Balm: these fragrant le mon-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.
2. 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, pickles and teas. Fresh sage sprigs have long, narrow grayish green leaves and, although it is a member of the mint family, it has a musty yet smoky aroma.
3. Oregano—This member of the mint family is similar to marjoram, but not as sweet and more pungent, spicy flavor and no mint aroma; good in soups and tomato-based dishes; medicinally good for bee stings and made into a tea for indigestion.
4. Winter Savory: a semi-evergreen herb; its strong spicy flavor goes well with beans and meat; medicinally it has antiseptic, aromatic, carminative, and di gestive benefits, as well as relieves bee stings; fresh savory has a strong spicy-peppery flavor and resinous odor similar to fresh thyme
KALE (Green Curly): hearty green vegetable of the cabbage family ; 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.
MUSHROOMS (Golden Oyster): Last week we thought the Golden Mushrooms would only last for Wednesday, but then we had enough for Fri/Sat members as well. We have another flush this week, and we think we have enough for WEDNESDAY MEMBERS ONLY again, but if that happens 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 da ys.
SUMMER ONIONS: slightly larger bulbs (“baby bulb onions”) than green onions, but both bulb and leaves are still edible; can be prepared like cippolini onions.
-How to use: can be grilled or roasted whole as a vegetable or chopped in salads, soups, and other dishes for flavor
-How to store: wrap in damp towel/plastic bag in fridge for 5-7 days.
NEW POTATOES (Red Norland): smooth, red skin and white flesh; great baked, boiled, or roasted.
-How to use: new potatoes are just young potatoes that haven’t had time to convert their sugar fully into starch and often have a crisp, waxy texture and thin, underdeveloped wispy skins, so are good boiled or pan-roasted, but particularly suited for potato salad, since they hold their shape well after being cut and cooked.
-How to store: refrigerate new potatoes if not used within 2-3 days, but use up sometime during the 1st or 2nd week of receiving them; these potatoes have not been cured, so will not last as long as “cured” potatoes, which should not be refrigerated, since low 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) or Zephyr Summer Squash (distinctive, slender fruits are yellow with faint white stripes and light-green blossom ends with a nutty flavor).
-How to use: use in salads, dips, grilled, casseroles, stuffed, or mashed with butter and seasonings.
-How to store: store in plastic bag in refrigerator for up to 1 week.
ANNOUNCEMENTS
1. FAMILY FARM HIKE THIS WEEK on 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 trea sures and treasure spots with you. We’ll use all our senses and appropriate social distancing as we take an approx. 45-60 minute hike. Meet at the picnic tables behind the Main House.
2. 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!
3. U-PICK RASPBERRIES CHANGE IN HOURS/DAYS The first flush of raspberries are starting 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.t antrefarm.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!!
4. 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!
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)
RECIPES
HERB ROASTED POTATOES & PEARL ONIONS (from http://www.thecomfortofcooking.com/2010/02/herb-roasted-potatoes-pearl-onions.html) Serves 4
2 pounds re d potatoes, well-scrubbed and cut into quarters
1-2 summer onions
2 tbsp. extra-virgin olive oil
2 Tbsp fresh oregano or sage, minced
1 tsp. paprika
1 tsp. salt
1 tsp. freshly ground black pepper
Preheat oven to 450 degrees. Spray a cookie sheet with nonstick cooking spray. Boil a pot of water (fill about 2 inches deep). Once boiling, add onions and parboil for 5-6 minutes, or until skins begin to loosen. Drain water, fill pot with cold water and peel skins until you have a tender, translucent onion. In a large mixing bowl, combine olive oil, oregano, sage, paprika, salt, and pepper. Add potatoes and onions. Toss with your hands to coat lightly with oil and seasonings. Transfer to the cookie sheet. Bake 20 minutes, or until potatoes are browned and tender. Sprinkle with salt and pepper, and serve.
ZUCCHINI CUCUMBER SOUP (from Gourmet, August 2006)
1 lb zucchini or summer squash variety, chopped
3/4 lb cucumber (about 2 cups) or scoop seeds out
1/3 cup chopped summer onion or sweet onion
1/4 cup white wine vinegar
1/4 cup water
1 tsp chopped fresh hot green chile
1 1/8 tsp salt
1 tsp ground coriander
1/2 cup creme fraiche (4 oz) or plain yogurt
1-2 sprigs lemon balm, minced
Puree zucchini, cucumber, onion, vinegar, water, chile, 1 teaspoon salt and 1/2 teaspoon coriander in a blender until very smooth. Whisk remaining 1/8 teaspoon salt and 1/2 teaspoon coriander into creme fraiche or yogurt. Serve topped with dollops of creme fraiche or yogurt and a few minced leaves of lemon balm.
ROSEMARY (Sage or Lemon Balm) LEMONADE (from Farmer John’s Cookbook by John Peterson) Serves 2-4
4 cups water
6 sprigs (about 5-inches long) fresh rosemary or sage or lemon balm
3/4 cup sugar (or more, to taste)
1/2 cup freshly squeezed lemon juice (about 3 large lemons)
Bring the water to a boil in a medium pot, and then reduce the heat so that the water barely simmers. Add the rosemary sprigs; cover and steep the rosemary for 45 minutes. Remove the pot from heat and remove the rosemary sprigs. (If necessary, strain the mixture to remove loose leaves.) Add the sugar; stir until dissolved. Set aside to cool. Put the lemon juice into a large plastic or glass container and add the cooled rosemary syrup; stir until well combined. Taste the lemonade and sweeten it with additional sugar if desired. Refrigerate until cold. For an extra summery kick, garnish each serving with a sprig of fresh lemon balm.
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.
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Tantre Farm CSA Newsletter WEEK #5 June 27-July 3, 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 or SNOW PEAS: Because of possible limited harvest, you will receive either Snow Peas (description below) or FAVA BEANS (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: https://www.foodandwine.com/chefs/how-to-cook-fava-beans. 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. GARLIC SCAPES: slender green stems with a slight bulge at the bottom (resemble chives, except for the bulge and 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: https://www.seriouseats.com/the-crisper-whisperer-what-to-do-with-garlic-scapes-recipe See Week 1 newsletter for usage and storage tips. KALE (Red Russian): the stems are purple, and leaves are deep gray-green, purple-veined, flat, non-curled, and tooth-edged. -How to use: for salads, soups, and light cooking. -How to store: keep in plastic bag or damp towel in refrigerator for up to 1 week. LAMBSQUARTERS or SPINACH (see below): Because of possible limited harvest, you will receive either Spinach (description below) or LAMBSQUARTERS (a beautiful bed of this wild edible leafy green opened up with all this rain, so hope you enjoy; also known as wild spinach or goosefoot; often thought of as a weed, but is one of the more nutritious greens, since it is high in fiber, protein, vitamins A & C. *See recipe ideas with this link: https://honest-food.net/lambsquarters-edible-huauzontles/. -How to use: can be used as a salad green or cooked as a vegetable; provides a very mildly bitter flavor to salads and cooked side dishes; can be prepared like spinach, so sauteed, smoothies, salads, and in eggs. -How to store: refrigerate in a plastic bag, up to 5 days; wash thoroughly just before using; can get wilty in the fridge. LETTUCE or LETTUCE MIX: You will receive either a head of lettuce or a lettuce mix in a bag; rich in calcium, iron, and vitamins A and C; you will receive either Red or Green Leaf. See Week 1 newsletter for usage and storage tips. 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) . 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. See Week 1 newsletter for usage and storage tips. SNOW PEAS or FAVA BEANS: Because of possible limited harvest, you will receive either Fava Beans (description above) or SNOW PEAS (“flat” and wavy, crispy pods also known as Chinese pea pods and are used in stir-fries and salads; snow peas originated in southwestern Asia and can be grown in open fields during winter seasons in some regions, hence its name). -How to use: add peas to soups, stews, sautes, or stir-fries; blanch or steam for 2-4 minutes only until color is bright green; snap or snow peas can be eaten raw in salads or cooked quickly as in stir-fries or deep fry in tempura batter. -How to store: refrigerate in plastic bag for 4-5 days; if kept too long, their sweet flavor and crisp texture diminishes. SPINACH or LAMBSQUARTERS: Because of possible limited harvest, you will receive either Lambsquarters (description above) or SPINACH (crisp, dark green leaf; best eaten raw or with minimal cooking to obtain the beneficial chlorophyll, rich in of vitamin K, vitamin A, manganese, folate, magnesium, iron and antioxidants. 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 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. LAST WEEK FOR U-PICK STRAWBERRIES! We have been monitoring our strawberry patch at “HoneyBee U-pick” (5700 Scio Church Rd., Ann Arbor) and still have people getting 1 to 4 quarts, so we have decided to stay open until Friday , July 2. We will provide buckets for picking and bags or cardboard trays for you to transport berries home or you may provide your own. It’s $3.50/lb. The already picked strawberries are limited. 2. PLANT WALK ON JULY 9 from 6 – 8 pm: We are offering 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/ 3. WEEDING VOLUNTEERS MUCH NEEDED: So much rain these last few weeks, has really made the weeds grow 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! 4. “INDEPENDENCE DAY” 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, especially with this special Independence Day box, since you could be the winner of a $30 coupon off a future share. 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! 5. PICK UP TIMES & LOCATIONS REMINDER: Please use your Member Dashboard to schedule Holds or Pick up Location Changes by Sunday midnight. 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 (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) *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 Summer has surprised the strawberries with at first hot temperatures and then a flood of rain and rather mild temperatures. With all of this rain the summer season has changed from being dry and bugless to being moist and bugfilled. Our life on the farm is different now. We have sultry, high levels of humidity. There’s more rot and more fungus growing. The sweet, delicious berries are culturing some fine, sugar-craven fungi, while being drawn back down into the earth transforming their energies from the sun and the light to the cosmos myriad of life beneath our feet. It is an impermanent season. To be able to anticipate and acknowledge the changes that occur on the farm is to unburden ourselves from what we wish things would be to what they actually are, and not to invest in what could be. When the weather is hot and dry, the farm is hot and dry. When the weather is cool and wet, the farm is cool and wet. Knowing this, we are free to travel unencumbered by our expectations. Let’s embrace this present moment for what it has to offer. Let’s see how we can adapt rather than asking Mother Nature to adapt to us. Even though Michigan has had some extreme thunderstorms over the last few weeks with ups and downs of temperature, the weather has actually been fairly mild compared with other parts of the world, where they are suffering from historically high temperatures. This fairly cool June weather has extended the strawberry season more than usual and has extended the energy and delight of our local community, who continue to show up to collect and eat berries from the new strawberry patch in Ann Arbor; sometimes multiple times in a week! The excitement observed of that anticipation in a child’s face as a pail is handed out can sometimes be transformative in an otherwise dreary day. They return with ruby delight smeared across their faces with pink streaks deeply embedded in cheeks, fingers, and lips. The direct, sensual drive nourishes our bodies with the sweet berry’s simple sugars. Perhaps you could say that we were made to eat berries, or perhaps you could say that the berries were made to be eaten. These methods are not separate. They have a reason together, and so as the berries flourish, we feel our nourishment under the big sky with the clouds and in turn with the rain and the rainbows. We have all shaped this land, and we have in turn been shaped by the land. Perhaps we can find a way to restore it and bring back some of those important relationships with the berries, with the insects, and even with the mycorrhizal fungi. Perhaps we can use this berry picking experience as an awakening to take care of ourselves, the soil, the earth, and the plants and animals that have such a wonderful balance in a multitude of lifeforms. Perhaps we can use the energy to protect and restore that diversity and see beyond the accumulation and gratification of our own desires and compulsive insecurities. Perhaps we can find more cooperation with each other and with nature to create a better balance for future generations. RECIPES SUMMER SQUASH AND EGGS (from Mad Mares Cookbook) 2 cloves garlic, minced Butter or olive oil 2 medium squash or zucchini, sliced into thin rounds 3 eggs, beaten Saute garlic over medium heat in skillet with olive oil. Add squash before garlic browns, saute covered for several minutes, flipping squash to cook all sides. Squash should be translucent and soft. Add eggs and scramble with a spoon, until eggs are just cooked; do not overcook. Salt and pepper to taste. SPINACH AND SCAPE FRITTATA (adapted from dakotagarlic.com) 3 Tbsp olive oil 10 eggs 1 cup (1/2 lb) chopped raw spinach or lambsquarters 1/2 cup grated Parmesan cheese 1 Tbsp chopped parsley or basil 1/2 cup finely chopped garlic scapes Salt and pepper, to taste Preheat oven to 350 degrees. In a large bowl mix all ingredients except oil and scapes. Heat oil in a 10-inch ovenproof skillet on the stove. Add the scapes and saute until tender on medium heat for about five minutes. Pour egg mixture in skillet with garlic and cook over low for three minutes. Place in oven and bake uncovered for 10 minutes or until top is set. Cut into wedges and serve. MUSHROOM, SNOW PEA, AND SPINACH SALAD (from From Asparagus to Zucchini: A Guide to Cooking Farm-Fresh Seasonal Produce by MACSAC) Serves 6 1/4 cup olive oil 1/4 cup vegetable oil 1/4 cup tarragon vinegar 1 tsp minced fresh tarragon (1/2 tsp dried) 1/2 tsp Dijon mustard Salt and pepper, to taste 1 1/4 lbs snow peas, strings removed 1 bunch spinach or lambsquarters, stemmed 8 oz fresh mushrooms, sliced 4 large radishes or white salad turnips, thinly sliced Whisk oils, vinegar, tarragon, and mustard in small bowl. Add salt and pepper to taste. Bring large pot of salted water to boil. Add snow peas; cook 45 seconds. Drain, run peas under cold water and drain again. Combine peas, spinach, mushrooms, and radishes in large bowl. Toss salad with enough dressing to lightly coat. Pass remaining dressing separately. |
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. |
Tantre Farm CSA Newsletter
WEEK #3
June 13-19, 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
ARUGULA or SPICY GREENS: You will receive either Arugula (known as “wild rocket” with more deeply lobed leaves and a more pungent flavor; an aromatic, bright salad green with a peppery mustard flavor) OR Sp icy Greens (gourmet-quality, peppery greens for quick cooking or a salad; includes Kale, Tatsoi, Hon Tsai Tai, Green and Red Mustard).
-How to use: add to salads, soups, and sautéed vegetable dishes
-How to store: very perishable, so use up quickly; store in plastic bag with a paper towel in refrigerator for up to 5 days.
ASPARAGUS: Also known as “sparrowgrass”, you will receive these green or purple spears; each contains vitamins A, B, and C, and iron.
– How to use: serve raw, chopped in salads, or with dips. You can also steam, roast, grill.
– How to store: wrap in damp cloth and plastic bag, then refrigerate. Alternatively, bundle spears with rubber band and place upright in container with an inch of water.
NAPA CABBAGE or BOK CHOY: You will receive Bok Choy (a traditional stir-fry vegetable from China with a sweet and mild flavor; looks like white Swiss chard with the stems all attached at the bottom) OR Napa Cabbage (crinkly, thickly veined le aves, which are cream-colored with 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 ; 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.
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.
NO HERB BUNCH THIS WEEK! Our herb patch is much smaller this year, so we will not be able to provide herbs every week. Most of our herbs are taking longer to grow back with this heat , so we are letting our s maller patches of herbs recuperate.
LETTUCE MIX: a bag of dark reds and vibrant greens including Green and Red Leaf lettuces; your lettuce has been rinsed once.
-How to use: raw in salads, sandwiches, or use in soups.
-How to store: refrigerate in plastic bag for 3-5 days.
GARLIC SCAPES: slender green stems with a slight bulge at the bottom (resemble chives, except for the bulge and 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.
POTATOES: You will receive any of the following “old buddy” certified organic, storage potatoes. from Waywar d 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.
SPINACH: crisp, dark green leaf; best eaten raw or with minimal cooking to obtain the beneficial chlorophyll, rich in many nutrients and antioxidants.
-How to use: delicious flavor when juiced, toss in fresh salad, add to sandwiches, saute, steam, braise, or add to crepes, quiche, lasagna, and soups.
-How to store: refrigerate with a damp towel/bag for up to 1 week.
RAINBOW SWISS CHARD: close relative of garden beets; multi-colored, large veined, semi-crinkly, dark green leaves; mild flavor; good source of vitamins A, E, and C, as well as iron and calcium.
-How to use: greens can be prepared like spinach, and stalks like asparagus; good steamed, sauteed, stir-fried, and in soups.
-How to store: wrap in damp cloth in a plastic bag and refrigerate for up to 2-4 days.
UPICK STRAWBERRIES: red, conical fruit with tiny white flowers. We are currently very short-staffed, so we can’t pick enough strawberries for all of you. We are encouraging you to pick your own 2 quarts for FREE as part of your share (and you can pick 2 quarts for someone else less able-bodied), 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. If you are less able-bodied with an injury or the inability to bend or walk very well, please preorder your 2 quarts to pick up at the Honey Bee U-pick any day of the week through Sunday, June 20, or at the Farm in Chelsea on Wed. or Friday distributions, or at the Washtenaw Food Hub distributions on Wed. from 6 to 8 PM or Saturday from 9 to 12 PM. 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, smooth 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. WEEDING VOLUNTEERS NEEDED: We really are shorthanded with our crew right now, and we have so 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. Thanks for volunteering, since we really would appreciate it!
2. STRAWBERRIES ARE READY! This week you may come to the farm for “already picked” strawberries on Wednesday (10 AM- 7 PM) and Friday (2 PM – 7 PM) for $5/quart or 40/flat (8 qts). These are normal distribution days at the farm, so no need to let us know you are coming. If you come any other time, you will need to schedule it by emailing us, so we make sure we have berries at the farm. There will be no you-pick strawberries at Tantre Farm this year, but rather at a new location called “Honey Bee U-pick” on the corner of Zeeb Rd. and Scio Church Rd (5700 Scio Church Rd.). There will be signs and you need to enter the drive to a newly constructed timber frame barn in the middle of the field. We will provide buckets for picking, but please bring your own containers to transfer strawberries into or we will provide bags or cardboard trays. We will also have “already picked” berries there for sale at that location for $5/qt or $40/flat (8 quarts). Please let us know if you have any questions.
3. FAMILY FARM HIKE on this FRIDAY, June 18, 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 if you are vaccinated. Meet at the picnic tables behind the Main House.
4. IMMUNE BOOSTER CSA: Please feel free also to sign up for our weekly, collaborative CSA share if you would like to supplement your box or give it a s 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 Vacations or Pick up Location Changes. Please let us know if there are any problems with Rescheduling. Some sites have less space to drop share boxes at, so are considered “limited” (see below). Please always email ahead to see if the limited sites are at capacity before making any switches on your own to those spaces.
*Ann Arbor Farmers’ Market (Wed.)—7 AM to 12 PM (TANTRE STAFF there from 7-9 AM)
**CORRECTION: 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 missing this week, so you may need to self check-in)
*Pure Past ures (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)
*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)
RECIPES
STRAWBERRY NAPA SALAD (from https://www.geniuskitchen.com/recipe/strawberry-napa-salad-303013)
1 head Napa cabbage
1 quart strawberries, coarsely diced
1/4 cup slivered almonds
3 tablespoons green onions, finely diced
1 cup mayonnaise
1/4 cup red wine vinegar
1/3 cup sugar
1/4 cup milk or coconut milk
Cut Napa cabbage into bite-sized pieces and place into a large bo wl. Add onion, almonds, and strawberries. Mix mayo, red wine vinegar, and sugar in a medium bowl. Stir until sugar is dissolved. Stir and add milk, a little at a time, until milk is incorporated. Add dressing to the salad mixture and chill.
SAUTEED GARLIC SCAPES WITH BROCCOLI (from http://www.chatfieldcsa.org/recipe/sauteed-garlic-scapes-with-broccoli)
5-10 garlic scapes
1 head broccoli
Olive Oil
Salt and Pepper (just a sprinkle of each)
Fresh Parmesan cheese
Cut the scapes into 2 to 3 inch pieces so they almost look like green beans. Cut the broccoli up into small florets as you would do for a stir fry. Heat oil in a skillet and add broccoli and cut scapes. Add salt and pepper to taste and cook until the broccoli turns a bright green (about 3 minutes). Remove from heat and serve right away. Sprinkle with fresh Parmesan if you so desire.