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.

ORANGE 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 sautéed, in stews, soups, casseroles, or stir-fries.
-How to store: refrigerate roots in plastic bag for up to 2 weeks

SWEET CORN (Montauk): small, fancy, bicolor kernels on 8” long ears with superior, sweet flavor
-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.

EGGPLANT (Orient Express):  a plant of the family Solanaceae (also known as the nightshades); fruit is fleshy with a meaty texture that range in color from glossy black to pale lavender. You will receive 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.

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.
*Cooking tips: to mellow garlic’s strong flavor opt for longer cooking; to enjoy its more pungent flavors and increased medicinal benefit, use it raw or with minimal cooking.
-How to use: minced raw in salad dressings, sauté, & added to stir-fries, meats, vegetables; 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: can be stored in an open, breathable basket in a cool, dark place for many months.

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 visit the farm to pick your flowers on any day of the week, but please contact us if it will be on other days besides our usual CSA distribution days of Wednesdays and Fridays, so we can make sure to be around to show you where to go and what to do. This week you can pick up to 10 stems per household. If you choose a dahlia, please only take 1 per bouquet. You may want to bring scissors or clippers and a vase/jar to keep your flowers fresh going home, but we will have clippers and donated yogurt containers to fill with water as well. Your bouquet is part of your share, although it is helpful when you make a small donation to pay for seeds and labor when you can. Extra bouquets cost $6/bunch this week.

KALE OR COLLARDS: You will receive either Lacinato Kale (dark green, noncurled, blistered leaves, but heavily savoyed) OR Collards (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). These 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.

RED LONG OF TROPEA ONIONS: specialty variety of tall, elongated, red bulbs traditionally grown in Mediterranean Italy and France.
-How to use: great for salads, soups, sandwiches, slices, 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.

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

NEW BLUE POTATOES: 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 Adirondack Blue (round to oblong, slightly flattened tubers have glistening blue skin enclosing deep blue flesh; moist, flavorful flesh is superb for mashing or salads; very high in antioxidants!).
-How to use: excellent mashed, in salads, and roasted
-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.

TOMATOES: You will receive any of the following: *Sun Gold Cherry (exceptionally sweet, bright tangerine-orange cherry tomato; less acidic than the red cherry tomato. *NOTE: Our sungolds seem to be splitting very easily due to recent fluctuations in moisture & temperature this week, so despite our efforts to put in perfect ones, you may need to separate out less satisfactory ones, but still can be used when split), Cherry Mix (may include a colorful variety of Sungold, Sungreen, Sakura, Indigo Cherry), AND Heirloom Tomato –Brandywine (large, heirloom, beefsteak tomato–often over 1 lb–with a deep pink skin and smooth red flesh).
-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.

YELLOW OR RED WATERMELON: You will receive either Sunshine Watermelon (oval-rounded fruit; green-striped shell with bright yellow flesh, which is brittle, juicy, and very sweet) OR Mini Love Watermelon (sweet and firm, oval-round fruits and distinctive, bright green rind with dark green stripes and dense, bright red flesh).
-How to use: slice, dice and serve as drinks, salads, or salsa.
-How to store: if melon seems not quite ripe, store at room temperature until sweet smell is coming from the soft, stem end; then store in the refrigerator.

ANNOUNCEMENTS

1. FAMILY FARM HIKE on FRIDAY, Aug. 23 (Time TBA): 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, Jessica, are in their 15th year of once-a-week, long visits to the farm. They look forward to having you taste different tomatoes and other veggies and herbs, exploring the mysteries of the mushroom forest, and feeding the cows, chickens, ducks, turkeys, and pigs. We’ll use all our senses as we take an approx. 45-60 minute hike. Stay tuned for other fun activities included in this hike! Meet at the picnic tables behind the Main House.

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, or 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. YOGURT QUARTS, PLASTIC OR PAPER “GROCERY BAGS ONLY” ARE NEEDED:  We are running low on these, so please  donate some at any CSA Distribution Location.  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. The raspberries are not very productive this season and the thistles have overtaken the patch, so it will not be a good year for preserving. However, we have mowed some paths through and there are a few raspberries ready for picking, so if you are a true raspberry lover then we recommend bringing pants, long sleeves, closed toe shoes, and just give it a try! 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 (Come inside the new Sunflower Farm Market to pick up your share! STAFF there the whole time)
*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)

CORN LOVERS OF ALL SIZES
We are sure you’ve been waiting impatiently, as we have, for your first bite of corn, and it’s finally ready! 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. Corn contains a significant amount of vitamin A, B-complex, phosphorous and potassium along with vegetable protein.

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 on other ecologically-grown or organic corn. We don’t treat our corn with pesticides, so you may find these corn pests enjoying the corn too, but just break off the damaged part and cook the rest of the ear.

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, since you often can use most of the rest of the ear of corn. We are “pleased” to introduce you to these smaller relatives who share your taste for corn.

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!

GREEN BEAN AND ROASTED TOMATO SALAD (from Capay Organic Farm CSA “Farm Fresh To You” website) Serves 2
4 tomatoes, each cut lengthwise into 4 slices
1/4 tsp (heaping) Dijon mustard
1/4 lb green beans, trimmed
1 Tbsp olive oil
2 Tbsp fresh orange juice
1 tsp minced shallot
1/4 tsp fresh lemon juice
1 cup mixed salad greens (arugula, lettuce, kale etc.)
1/4 tsp freshly grated orange zest
Salt and pepper, to taste

Preheat oven to 450 degrees and lightly grease a baking sheet. Arrange tomatoes in one layer on baking sheet and season with salt and pepper. Roast tomatoes in middle of oven 15 minutes, or until edges are browned, and cool. While tomatoes are roasting cook beans in salted boiling water 3 minutes, or until crisp-tender. In a colander drain beans and rinse under cold water until cool. Drain beans and pat dry. In a bowl whisk together juices, zest, mustard, oil, shallot, and salt and pepper to taste. Arrange tomatoes, overlapping them, on 2 plates and mound mixed salad greens and beans on top. Drizzle salads with vinaigrette.

FARM CHEESE STUFFED COLLARD ROLLS WITH CHERRY TOMATOES (from https://www.epicurious.com/recipes/food/views/vegetable-and-ricotta-stuffed-collard-rolls-with-tomato-sauce-11642)
For the sauce:
1 pt cherry tomatoes
2 garlic cloves, pressed or crushed
1/4 cup or more basil and/or parsley leaves, thinly sliced
1/4 cup olive oil
Salt and pepper, to taste

Cut the cherry tomatoes in half and place in large bowl. Add the garlic, basil and olive oil and stir to combine. Season with salt and pepper. Pour half of the sauce into a large baking dish.

For the rolls:
6-10-large collard leaves, washed well
1 cup farm cheese or ricotta cheese
1/4 lb whole-milk mozzarella, cut into 1/4-inch dice
1 large egg, beaten lightly
1/4 cup thinly sliced scallion (or sweet onion)

In a kettle of boiling water boil the collards for 10 minutes, or until they are crisp-tender, drain them, and refresh them in a large bowl of cold water. In another large bowl combine the ricotta, the mozzarella, the egg, the scallion, and salt and pepper to taste. Cut out the tough center rib and stem one third of the way up one of the collard leaves and pat the leaf dry. Mound 2 heaping tablespoons of the cheese mixture at the top end of the leaf and roll up the leaf, tucking in the ends to form a roll. Make rolls with the remaining collard leaves and cheese mixture in the same manner. Arrange the rolls in one layer on the sauce in the baking dish and cover with the remaining sauce. Bake the rolls, covered, in the middle of a preheated 375 degree oven for 45-50 minutes, or until the sauce is bubbling and the rolls are cooked through.

ARROZ CON MAIZ, JAMON, Y COL (RICE WITH CORN, HAM, AND CABBAGE) (from Memories of a Cuban Kitchen by Mary Urrutia Randelman) Serves 8
1/4 lb slab bacon, rind removed and cut into 1/4-inch dice
1/4 cup pure Spanish olive oil (Italian is also ok)
1/4 lb ham steak, cut into 1/2-inch dice
1 medium size onion, finely chopped
1 green bell pepper, seeded and finely chopped
2 cloves garlic, finely chopped
1 cup chopped tomatoes or prepared tomato sauce
1/2 cup dry sherry
1/4 cup finely chopped drained pimientos
2 tsp salt
1/4 tsp freshly ground black pepper
1/4 tsp powdered saffron or 3-4 saffron threads crushed
2 cups raw long rain white rice
3 cups water
1 1/2 cups fresh corn kernels
1 1/2 cups coarsely chopped green cabbage (or substitute collards or kale)

 In a large saucepan over medium-high heat, cook the bacon, stirring, until some of the fat is rendered, 2-3 minutes, then add the oil and ham and cook 2-3 minutes, stirring. Reduce the heat to low, add the onion, bell pepper, and garlic, and cook, stirring, until the onion is tender, 6-8 minutes. Add the tomatoes, sherry, and pimientos and cook, stirring, 10 minutes. Raise the heat to high, add the remaining ingredients except the corn and cabbage, and cook, uncovered until all the liquid has been absorbed and small craters appear over the top of the rice, 15-20 minutes. Add the corn and cabbage, mix well, cover, and simmer over low heat, stirring several times with a fork to prevent sticking, until the rice is dry and fluffy, 10-15 minutes. Serve hot.
*Note: Step 1 (el sofrito) can be done up to 1 day ahead of time. Step 2 must be done just before eating as rice is best when it is served hot and fresh. If prepared without meat, then this dish can be served with a fried egg on top (Cuban style).

COUSCOUS WITH TOMATO EGGPLANT SAUCE (from Farm-Fresh Recipes by Janet Majure) Serves 6
1 medium onion, chopped
1 tsp olive oil
2 cloves garlic, minced
1 eggplant, skin on, diced
1 green pepper, cut julienne
2 cups chopped fresh tomatoes
Salt and black pepper, to taste
1/4 tsp paprika
1 Tbsp fresh basil
1/4 cup minced fresh parsley
1 cup water
1 lb couscous

Cook onion until golden in olive oil in skillet over medium-high heat, about 4 minutes. Add the garlic and cook about 1 minute. Add eggplant and green pepper; cook and stir 10 minutes. Add tomatoes, salt, pepper, paprika, herbs, and water; stir. Bring to a boil, reduce heat, cover and simmer 30 minutes, stirring often. Mash eggplant, then cook 30 minutes more. Cook couscous according to package directions. Serve sauce over hot couscous.

Back to top