RED ACE BEETS: round, smooth, deep red roots with sweet flavor and medium-tall; no greens this week.
-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.

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.

RED CABBAGE (Omero): midseason red with good flavor; heads are a vibrant red and are round to slightly oval; good, slightly sweet and peppery flavor.
-How to use: excellent for cooking or chopped raw into salads or coleslaw.
-How to store: refrigerate for up to 1 month

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

SWEET CORN from Goetz Greenhouse and Family Farm: 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 are just giving you a taste of corn from our friends at Goetz Family Farm, since our corn is not quite ready, but coming very soon. Goetz Farm is a 3-generation family farm in Riga, MI. You can find their produce at both Argus Farm Stops, Ann Arbor Farmer’s Market, Downtown Farmington Farmer’s Market and Chelsea Farmer’s Market in the summer.
–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.

LEEKS (King Richard): 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.

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.

YELLOW BULB ONIONS (Ailsa Craig): a sweet, mild, yellow-skinned, heirloom onion.
-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.

GREEN PEPPERS from Goetz Greenhouse and Family Farm: 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. Goetz Farm is a 3-generation family farm in Riga, MI. You can find their produce at both Argus Farm Stops, Ann Arbor Farmer’s Market, Downtown Farmington Farmer’s Market and Chelsea Farmer’s Market in the summer.
-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.

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. LOCAL 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).

5. CHELSEA FARMERS MARKET RELOCATED TO CHELSEA STATE BANK FOR JULY 27: We have been asked to move the Chelsea Saturday Farmers Market location on Saturday, July 27, to the Chelsea State Bank at the corner of Old US 12 and M-52 due to the Sounds and Sights Festival taking place over at Palmer Commons this weekend.  Just look for our Tantre Farm sign.  Reminder will be sent on Friday.

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. 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. There also may be a little bit of blueberry picking, but the patch is pretty young still, so there may be not enough to pick. Other u-pick opportunities might be raspberries in August through September, and u-pick flowers from end of 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 (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)

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!

ETHIOPIAN CABBAGE DISH (from http://m.allrecipes.com/recipe/152937/ethiopian-cabbage-dish) Serves 5
1/2 cup olive oil
4 carrots, thinly sliced
1 onion, thinly sliced
1 tsp sea salt
1/2 tsp ground black pepper
1/2 tsp ground cumin
1/4 tsp ground turmeric
1/2 head cabbage, shredded
5 potatoes, cut into 1-inch cubes

Heat the olive oil in a skillet over medium heat. Cook the carrots and onion in the hot oil about 5 minutes. Stir in the salt, pepper, cumin, turmeric, and cabbage and cook another 15-20 minutes. Add the potatoes; cover. Reduce heat to medium-low and cook until potatoes are soft, 20-30 minutes.

GRILLED CORN ON THE COB (from Good-for-You Garlic Cookbook)
4 ears of corn
2 tsp butter
1 tsp dried marjoram (or 1 tbsp fresh basil, minced)
3/4 tsp cayenne pepper
2 garlic cloves, chopped
1/2 tsp salt
Dash of paprika

Remove silk from corn, keeping husks intact. Soak corn in water for 20 minutes. Peel back husks to rub each ear of corn with 1/2 teaspoon butter. Then sprinkle with marjoram, cayenne, garlic, salt, and paprika. Pull husks up to cover corn and grill for 10-15 minutes, turning often.

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 small green bell pepper, seeded and finely chopped
2 cloves garlic, finely chopped
1 cup drained and chopped canned whole 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 cabbage

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).

KALE CHIPS WITH CHEESE (*vegan option with nutritional yeast)
1 bunch green curly kale
2 Tbsp Parmesan cheese or *nutritional yeast
1 tsp sea salt
1/2 tsp garlic powder
1 Tbsp lemon juice
1/2 tsp coconut oil

Wash and dry kale leaves and place in bowl. Mix in lemon juice and coconut oil together massaging into kale leaves. Mix separately Parmesan cheese (or nutritional yeast), sea salt and garlic powder. Toss together with leaves. Place in dehydrator at 118 degrees for 12-18 hours or in oven at 350 degrees for 5-10 min. Can be stored in food safe container in cupboard (if they last that long)!

Back to top