THIS WEEK’S SHARE
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.
-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.
RED ACE BEETS AND GREENS: round, smooth, deep red roots with sweet flavor and medium-tall, red-veined green leaves. * The beet greens are especially delicious right now.
-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.
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
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, sautéed, stir-fried, and in soups.
-How to store: wrap in damp cloth in a plastic bag and refrigerate for up to 2-4 days.
CUCUMBERS: long, cylindrical, green-skinned fruit of the gourd family with mild, crisp flesh; the thin skin doesn’t need peeling, unless waxed for longer shelf life in stores.
-How to use: raw or pickled in salads or sandwiches, can also be julienned, sautéed, or baked.
-How to store: store them in a sealed plastic bag in refrigerator crisper drawer for up to a week; use up leftovers as soon as possible.
FRESH HERBS: You will be receiving fresh herbs off and on throughout the summer, since harvesting them often means they need a few weeks to recover before we harvest again. 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 receive either Common Thyme (tiny green leaves used in meat and vegetable dishes and most casseroles, soups, stews, and medicinal teas, which soothe sore throats) OR Winter Savory (a semi-evergreen, perennial herb; its strong spicy flavor goes well with beans and meat; medicinally it has antiseptic, aromatic, carminative, and digestive benefits, as well as relieves bee stings; fresh savory has a strong spicy-pepper flavor and resinous odor similar to fresh thyme).
-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.
KALE (Lacinato): also called “dinosaur kale, tuscano, or black kale”; dark green, noncurled, blistered leaves, but heavily savoyed; 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.
LETTUCE MIX (Wildfire): a bag of dark reds and vibrant greens including Green and Red Oakleaf, Green and Red Romaine, and Redleaf lettuces; your lettuce has been rinsed once.
-How to use: raw in salads or use in soups and smoothies.
-How to store: refrigerate in plastic bag for 3-5 days
SUMMER ONIONS (Ailsa Craig): slightly larger bulbs 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; 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.
RADISHES (Pink Beauty): pink-colored root with mild, spicy flavor; excellent source of vitamins A, C, and the B’s!
-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
-How to store: refrigerate in plastic bag/damp towel for 1-2 weeks.
ZUCCHINI: You will receive either Safari (green zucchini with attractive white stripes) OR Goldy (beautiful, bright golden cylindrical fruits).
-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. 4th of July VACATIONS or OUT OF TOWN: Please let us know of any last minute changes in pick up days or locations if you will be out of town due to any upcoming holiday weekend plans or if you need to put your share on hold or donate it to a needy family. Thanks for being courteous and letting us know. Safe travels!!
2. FAMILY FARM HIKE on FRIDAY, July 12, from 5:30-6:30 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, and her daughter, Jessica. Alisse and Jessica are in their fifteenth 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 as we take an approx. 45-60 minute hike. Meet at the picnic tables behind the Main House. Please feel free to come earlier or stay later and bring a picnic meal, which could be supplemented with a few fresh Tantre veggies! Also, keep in mind you can always switch your pick up day to the farm for this occasion. Hope to see you at the farm for a casual dinnertime, hangout, and tour at Tantre Farm!
3. FORAGE AND FEAST Cooking Class on Friday, July 26, from 4-7 PM at Tantre Farm: Come to this foraging class and turn our collections into a gourmet meal with local foraging expert, Rachel Mifsud, from “Will Forage For Food”. Plant walks are great, but what do you do with stuff once you get it home? This class is designed to teach you exactly that. We will go out and forage for about an hour, then we will bring our harvest into the kitchen where we will combine it with previously foraged items (from Rachel’s stash), farm fresh ingredients, and some grocery store staples to make a gourmet meal that we will share. Our meal will include a main dish, a couple of sides, a desert, and both an alcoholic and a non-alcoholic beverage, all made with wild ingredients. Note that one or more of the dishes we make may include meat, eggs, dairy, wheat, nuts, etc. So if you have dietary restrictions you should contact Rachel before signing up. Bring your harvesting basket if you have one. It will also be helpful if you bring your favorite kitchen knife and a kitchen towel. And you may want a notebook to jot down recipes as we go. You may also want a notebook to jot down recipes as we go. This class has 4 spots left, and Tantre CSA members are offered a discounted price of $50/person compared to $75 for nonmembers. Please register at https://willforageforfood.square.site/ .
4. 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!
5. 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 again 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).
6. HONEYBEE U-PICK is now OPEN ONLY ON SATURDAY MORNINGS FOR JULY: 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. We will allow some “scavenger hunt” strawberry picking if you want to try to find the last of the strawberries, since there are still some stragglers out there. Other u-pick opportunities might be raspberries in August through September, and u-pick flowers from August through September. Sign up to be on our mailing list, so you know times, prices, weather-related closings, etc. here: https://www.tantrefarm.com/honey-bee/
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 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)
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!
VINAIGRETTE DRESSING
6 Tbsp vegetable oil
2 Tbsp white wine vinegar
1 tsp Dijon-style mustard
1 tsp fresh savory or thyme, minced
1 tsp fresh basil, minced
1/4 tsp dried marjoram, crushed
1/4 tsp paprika
Mix ingredients and serve over lettuce, arugula, or other salad ingredients. Other herbs may be substituted for different flavor combinations.
HONEY THYME VEGETABLES (from From Asparagus to Zucchini: A Guide to Cooking Farm-Fresh Seasonal Produce by MACSAC) Serves 3-4
4-5 cups fresh vegetables (broccoli, beets, carrots, radishes, zucchini, etc.)
2 Tbsp melted butter
2 Tbsp honey
1-2 Tbsp minced fresh thyme or 1/2 to 1 tsp dried thyme
Salt and pepper, to taste
Cut vegetables into 2-inch pieces. Cook vegetables in small amount of water until crisp tender. Drain very well. Combine melted butter, honey, and thyme; toss mixture with the veggies. Season with salt and pepper to taste. Serve immediately.
VEGETARIAN BEAN, SWISS CHARD AND LEMON SOUP (from Polwig.com food blog) Serves 6
2 cans of Cannellini Beans (white kidney beans, 15.5 oz)
4 cups vegetable stock or water
1 Tbsp olive oil
2 carrots
2 celery stalks
1 onion
1 lb potatoes
1 red pepper
1 lemon
Handful fresh thyme or winter savory
1 bunch Swiss Chard
1 Tbsp cumin
Dice the onion and celery (you can also add the leafy ends). Clean the carrots, or scrape them and then cube. On medium heat sauté onions, celery and carrots with 1 tablespoon olive oil. When they are cooking, dice the peppers add to the pot and cook while you roughly chop the chard and cut potatoes into edible slices or cubes. When onions have become translucent and peppers a little softer add chard and potatoes. Top with drained cannellini beans, 1 squeezed lemon (squeeze juice, and then quarter the lemon and cook with the soup) and a bunch of thyme. Add vegetable stock and cumin. Bring to boil and simmer until the potatoes are soft. Discard the lemons and serve warm.
Notes: This is the perfect soup to empty your vegetables bin so if you have anything in your fridge that should be used throw it in. This soup also freezes really well, so if you make a bigger batch you can have it as a pick me up for up to 3 months.
ZUCCHINI SALAD (from The World in Your Kitchen) Serves 4
1-2 zucchini, sliced
4-6 Tbsp olive oil
2-3 Tbsp lemon juice
2 cloves garlic, crushed
1 tsp caraway seeds, crushed
1 tsp fresh thyme or winter savory, minced
Salt and pepper, to taste
Pinch of paprika
Steam zucchini or boil in salted water for 2-3 minutes. While they are cooking, whisk oil into lemon juice. Add garlic, caraway seeds, herbs, salt and pepper. Drain zucchini and place in a serving dish. Pour the dressing over, and mix well. Sprinkle a little paprika on top before serving either hot or cold.
GRATED BEET AND CARROT SALAD
3-4 beets, uncooked
3-4 carrots
1 finely chopped onion (or bunch of scallions or leeks)
1/3 cup cider vinegar
2 Tbsp balsamic vinegar
1 tsp honey
Grate the beets and carrots into a bowl. Add onion. Pour over vinegar and honey, mix and let marinate in fridge.
Variation: Add grated turnips, chopped cucumber, chopped watercress, parsley, mint, fennel leaves, arugula, lettuce, toasted sunflower seeds.