THIS WEEK’S SHARE

GREEN BEANS (Jade): long, slender, deep green, filet bean; tender and delicious
-How to use: raw in salads, steamed, sautéed, stir-fried, etc.
-How to store: refrigerate in plastic bag for up to 1 week.

CARROTS (Mokum): a very sweet, slender, “pencil carrot”.
-How to use: can be used raw as carrot sticks, grated in salads or juiced; steamed or sauteed, in stews, soups, casseroles, or stir-fries.
-How to store: refrigerate roots in plastic bag for up to 2 weeks

KALE (Green Curly): well-ruffled, curly green leaves on green stems; this variety makes a good, roasted “kale chip”; have a sweet, mild, cabbage flavor and are interchangeable with broccoli, mustard greens, and other hearty greens in recipes; rich source of phytochemicals, which studies have shown can ward off various forms of cancer; highest protein content of all the cultivated vegetables; very high in calcium, iron, vitamins A and C, and good source of fiber and folic acid.
-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.

PURPLE KOHLRABI: delicious bulbous member of the cabbage family, that grows above ground; purple or green skin and crisp, apple-white flesh tubers and leaves are good sources of vitamins C and A, calcium, potassium, and fiber.
-How to use: good steamed and then mashed with potatoes, added to soups or stews, or delicious sliced and eaten raw with dip.
-How to store: store in refrigerator for up to a month.

LETTUCE: You will receive either Red Cherokee (a red Summer Crisp with medium-sized, red heads with thick, crisp leaves that have dark red color with good flavor) OR Romaine (upright, dense heads produce long, uniform hearts with good flavor).
-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.

BULB ONIONS: You will receive either Ailsa Craig (a sweet, mild, yellow-skinned, heirloom onion) OR Cipollini (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) OR Red Long of Tropea (specialty variety of tall, elongated, red bulbs traditionally grown in Mediterranean Italy and France).
-How to use: can be grilled or roasted whole as a vegetable or chopped in salads, soups, and other dishes for flavor; greens can be chopped into a salad or chopped and put into freezer bags to add to soups or stock at a later time.
-How to store: wrap in damp towel or plastic bag in fridge for 2-7 days.

PARSLEY: You will receive either Italian Flatleaf (used primarily in cooking because of its more robust flavor; flat, glossy, dark green leaves have a strong parsley/celery flavor for use dried or fresh; high in vitamins A and C, and other minerals, such as iron; good for blot clotting and bone health; especially good in omelets, scrambled eggs, mashed potatoes, soups, pasta and vegetable dishes, as well as, sauces) OR Curly (a biennial herb with bright green, curly, and frilly leaves that are native to the Mediterranean; known for its culinary uses, health benefits, and vibrant appearance; used often as a garnish and in tabouli, but can be used exactly the same as Flat-leaf).
-How to store: 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.

RED CLAPP’S PEAR: one of the first fresh-eating pears of the season; very red fruit that is tear-drop shaped, sweet, fine-grained with creamy white flesh and ample juice; excellent raw, canned, and in preserves.  NOTE: We pick the fruit when it is still hard, so allow to ripen for a few days to soften.
-How to use: can be eaten raw, sliced in salads, hot cereals, yogurts, stuffings, sauces, or butters; can be prepared by juicing, baking, poaching or sautéing; coat slices with lemon juice to keep from darkening.
-How to store: ripening can occur either at room temperature or in the refrigerator; remove from refrigerator several days before eating; this variety of pear can store for 6 weeks in regular storage.

GREEN BELL PEPPERS: immature fruit of the bell pepper plant; blocky in shape, with three or four lobes, and have firm, thick walls with small seeds and a hollow interior with a grassy, slightly bitter flavor.
-How to use: eaten raw or added to soups, stews, omelets, quiches, stir-fries
-How to store: refrigerate unwashed in hydrator drawer for 1-2 weeks.

NEW RED POTATOES (Red Norland): 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. You will receive Red Norland (smooth, red skin and white flesh; great baked, boiled, or roasted).
-How to use: good boiled or pan-roasted, but particularly suited for potato salad, since they hold their shape well after being cut and cooked.
-How to store: refrigerate new potatoes if not used within 2-3 days, but use up sometime during the 1st or 2nd week of receiving them; these potatoes have not been cured, so will not last as long as “cured” potatoes, which should not be refrigerated, since low temperatures convert the starch to sugars and may turn dark when cooked.

CHERRY TOMATOES: a small, round variety of tomato that are named for their resemblance to cherries; usually red, but can also be orange, yellow, green, purple, or black; prized by chefs for their sweet, herbal flavor and are often used in salads
-How to use: sauté, bake, broil, or grill; eat raw in salads or add to soups, stews, or sauces.
-How to store: keep at room temperature for up to 1 week.

ANNOUNCEMENTS

1. HIRED HELP NEEDED: We are looking for additional help for the rest of the summer and into the fall. Some of our summer crew were students and they are heading back to school, so we are looking for part-time and full-time workers who are interested in getting their hands dirty and enjoy healthy, hearty, hard work. We provide home-cooked lunches every day with food from the farm. Room and board are available for full time work, and part time work is available as well for an hourly wage. Please email us or fill out an application from our website at https://www.tantrefarm.com/internships/

2. WANTED: TOMATO PICKERS!! Is there anyone interested in helping us pick tomatoes any weekday morning for the next few weeks, but especially on Monday, Tuesday, Thursday, and Friday mornings anytime between 7 AM and 11 AM. We will even feed you a homemade, farm-cooked lunch. We are a little short-handed, so please contact us.

3. WEEDING VOLUNTEERS NEEDED: 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!

4. FARMERS MARKETS: If you need to supplement your share with a few extra items, we are set up at the Ann Arbor Farmers Market on Wed. & Sat. this week starting at 7 AM. We will also be at the Chelsea Farmers Market from 8 AM-1 PM. On top of that, our Sunflower Farm Market (formerly known as the Washtenaw Food Hub Market) is OPEN on Wednesdays from 4 to 8 PM and on Saturdays as usual during our CSA pick up times from 9 AM-12 PM, so please feel free to purchase all your basic local needs and a few extra treats at any of these markets. We also have a small farm stand at the HoneyBee U-pick area (more details below).

5. HONEYBEE U-PICK is OPEN ONLY ON SATURDAY MORNINGS: We are open this week from 8 AM until 12 PM on Saturday mornings at 5700 Scio Church Road on the corner of Zeeb Rd. and Scio Church Rd. in Ann Arbor. You may purchase fresh Tantre produce and Elder Farm eggs. There may be a few raspberries beginning, but the thistles have overtaken the patch, so bring pants and long sleeves. Sign up to be on our mailing list, so you know times, prices, weather-related closings, etc. here: https://www.tantrefarm.com/honey-bee/

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 9:30 AM (SARA there the whole time)
*Farm (Wed.)—10 AM to 7 PM (TANTRE STAFF there the whole time with some self check-in)
*Washtenaw Food Hub (Wed.) –4 PM to 8 PM (The new Sunflower Farm Market is CLOSED on June 26. NO STAFF available)
*Pure Pastures (Wed.) —9 AM to 11 AM (JESSICA there most of the time)
*Farm (Fri.)—2 PM to 7 PM (TANTRE STAFF there the whole time with some self check-in)
*Ann Arbor Farmers Market (Sat.) —7 AM to 12 PM (SHANNON there the whole time)
*Washtenaw Food Hub (Sat.)—9 AM to 12 PM (Come inside the new Sunflower Farm Market to pick up your share. STAFF there the whole time)
*Chelsea Farmers’ Market (Sat.)—8 AM to 12 PM (DEB there the whole time)
*Argus-Packard (Sat) — 9 AM to 3 PM ( STAFF there the whole time)
*RoosRoast-Rosewood (Sat)–9 AM to 11 AM (LIZ there the whole time)
*HoneyBee U-pick (Sat)–8 AM to 12 PM (TANTRE STAFF there the whole time)

REFLECTIONS ON THE FARM
by Richard & Deb

The long days of summer begin in the dark, drinking coffee and discussing the areas on the farm that need weeding and new crops that need planting and harvesting. This time to connect and gather and to create a common understanding between the farm crew also is a time of spontaneous free association of other concerns and ideas. Then it’s off to the early, bird-chirping morning to engage in the practical activities of harvesting, digging, weeding, planting, etc.

After those few hours of work, we’re eating lunch together under the persimmon trees with maybe some vegetables and rice or some grass-fed beef dish for a brief gathering, while sipping the water from the well. After an hour break, it’s back out to the fields to finish up the harvest, plant seedlings, weed beds of cabbages for the fall, or pull the last remaining summer onions to dry for the coming season. Someone take a quick pear break or carrot munch for sustenance before moving on.

About 4 PM is quitting time after the last pears have been picked and put into the cooler, and the golden rays of the late afternoon become cooler. The trees provide abundant shade in the backyard as the sun declines, and the extracurricular activities have begun, which might include jogging, weightlifting, and burrito making for an evening meal. Someone else might be perusing the daily news on the Internet or reading books regarding topics such as poetry, human interest stories, and ecological relationships. 

Then finally the dim light begins to fade into darkness around 8:30 or 9 PM, and we find ourselves reclining and drifting off for the evening, while listening to the tree frogs, the crickets, the wind, and the maple leaves as they rustle outside the bedroom window. We live a simple life, while engaging our lives with other groups of people doing simple manual work. We take refuge in the community of health and love between people trying to find their way and creating a place they can call home. If anyone is looking for a healthy, simple lifestyle this fall, we are looking for full-time and part-time help this fall, so please contact us. 

RECIPES

**Keep in mind a very easy way to find recipe ideas for almost any combination of share box ingredients is to type the items into your preferred “search bar” with the word “recipes” at the end, and many recipe ideas will pop up. Have fun searching!

KOHLRABI VEGETABLE STEW (adapted from The Rolling Prairie Cookbook by Nancy O’Connor)
2-3 medium kohlrabi bulbs
1 Tbsp olive oil
1 large onion, cut in slivers
3 medium carrots, cut into 3/4-inch chunks
2 medium potatoes, cut into 3/4-inch chunks
1 cup peeled chopped tomatoes
4 cups vegetable broth
1 bay leaf
1/2 tsp dried oregano
1 tsp salt
Freshly ground black pepper, to taste
1 Tbsp Dijon mustard
1/2 tsp molasses

Peel bulbs and cut into large chunks. Heat oil in a large pot over medium heat. Add onions and saute for several minutes. Add kohlrabi bulb chunks, carrots, potatoes, tomatoes, broth, bay leaf, oregano, salt, pepper, molasses and mustard. Turn up heat to medium-high and bring to a boil. Reduce heat to medium-low, cover and simmer for about 20 minutes, or until veggies are just cooked. 

KALE AND KOHLRABI SALAD (http://canolaeatwell.com/recipe/kohlrabi-and-kale-slaw)
2-4 cups kale, chopped
1 kohlrabi bulb, peeled and julienned
1/2 cup shredded carrots
1/2 cup dried cranberries
1/2 cup toasted pecans
Dressing
2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1 teaspoon honey
1 teaspoon minced garlic
1/4 cup olive oil
salt and pepper

Combine kale, kohlrabi, carrots, dried cranberries and pecans in a large bowl. In a small bowl whisk together red wine vinegar, Dijon mustard, honey, minced garlic, olive oil, salt and pepper. Mix dressing with salad until well coated. Refrigerate at least 2 hours before serving.

FRESH PEAR CAKE (adapted from www.cooks.com)
3 cups flour
1/2 tsp salt
1/2 tsp soda
2 ripe pears
3 eggs
2 cups sugar
1 1/4 cups oil
1 tsp vanilla
1 cup nuts

Combine dry ingredients. Add chopped nuts. Add apples (or pears), peeled and finely chopped. Add eggs, sugar, oil and vanilla. Fold well. Bake in tube pan at 350 degrees for 1 hour.

TABBOULI (from The World in Your Kitchen) Serves 4-6
1/2 cup bulgur
A few lettuce leaves
4 Tbsp chopped fresh parsley, divided
2 Tbsp chopped fresh mint
1 onion, finely sliced
4 tomatoes, chopped
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.

GREEN BEAN AND TOMATO SALAD (from www.grouprecipes.com) Serves 1-2
6 oz green beans, chopped into 1-inch pieces
3 Tbsp hummus
1 tsp lemon juice
1/4 tsp oregano
1 sprig parsley, minced
3 oz Romaine lettuce, shredded
1/2 pint cherry tomatoes, halved lengthwise
Fresh ground black pepper, to taste

Steam the bean pieces 4 minutes over boiling water. Set aside. In a small bowl, mix together hummus, lemon juice, oregano and parsley. Set aside. Place lettuce in a salad bowl. Top with tomato slices and warm, steamed beans. Season with pepper. Pour hummus mixture overtop of everything, toss lightly to coat. Serve immediately.

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