THIS WEEK’S SHARE

ARUGULA: You will receive a small bunch of Arugula (an aromatic, bright green, salad green with a peppery mustard flavor; rich in iron and vitamins A and C).

-How to use: add to salads, soups, and sautéed vegetable dishes.

-How to store: very perishable, so use up quickly; store in plastic bag in refrigerator for up to 5 days.

GREEN or PURPLE BEANS: You will receive Jade (long, slender, deep green, filet bean) or Velour (“extra-fine”, straight, slender, bright purple pods; turns green upon cooking).

-How to use: raw in salads, steamed, sautéed, stir-fried, etc.

-How to store: refrigerate in plastic bag for up to 1 week.

GOLDEN BEETS: orange skin with rich gold interior; mild, sweet flavor when cooked

-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.

ORANGE CARROTS (Mokum): a very sweet, slender, “pencil carrot” with no greens this week.

-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

EGGPLANT: you will receive Nadia (slender, purplish-black, glossy-like, bell-shaped fruit), or Orient Express (dark purple Asian type with long, slender, glossy fruits, which are tender, delicately flavored, and quick cooking), or Dancer (Light purple, Italian type, semi-cylindrical fruits are mid-sized, mild, and nonbitter).

-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.

GREEN CURLY KALE: well-ruffled, curly green leaves on green stems; this variety makes a good, roasted “kale chip” and kale salad.

-How to use: Boil or steam until color brightens; great in omelets, quiches, lasagna, casseroles, soups, stews, salads, and smoothies.

-How to store: keep in plastic bag or damp towel in refrigerator for up to 1-2 weeks.

YELLOW SPANISH ONIONS: a sweet, mild flavored onion with a yellow skin

-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 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.

NEW RED 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.

-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.

TOMATOES: For most locations, the tomatoes will not be in your box, so they will be “on the side”, so make sure to ask for your extras if you see a stack of extras.  You will receive any of the following: Sun Gold Cherry (exceptionally sweet, bright tangerine-orange cherry tomato; less acidic than the red cherry tomato), Cherry Mix (may include a colorful variety of Sungold, Sungreen, Verona, Clementine), AND Heirloom Tomato –Brandywine (large, heirloom, beefsteak tomato–often over 1 lb–with a deep pink skin and smooth red flesh).

-How to use: saute, 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.

WATERMELON: You will receive any of the following 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), Natsu Cocoa (very uniform fruit with exceptional sweetness and dark green, tiger-striped rind; the epitome of summer—natsu means “summer” in Japanese), and Sureness (superior yellow flesh watermelon with attractive dark green skin with narrow, dark green stripes and sweet, bright yellow 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. SUSTAINABILI-TEA TABLE AT THE FOOD HUB ON WED. AUGUST 13 from 5 to 6 PM: Iced Tea and mug are provided for a suggested donation of $5 — or feel free to bring your own mug and favorite tea. We’ll gather to sip, share stories, and hear what others in the community are up to. Each week features a special host and theme to spark conversation, but you’re welcome to bring any topic to the table related to food, sustainability, or community life. Join us this Wednesday, August 13 for another Community Tea event! Robin Lehman will be presenting her knowledge about natural yarns and how to create simple crocheted hearts. Explore cotton, bamboo, hemp and wool yarns and discuss about local farms that produce these fibers in the area. If possible bring your own crochet hook. Next week’s Community Tea Time will be with Rachel Kanaan again about making Tepache on Aug. 20. Come taste Tepache made from our first Tepache class in July, share stories and samples. Bring ferments to share and sample if you feel called.  Tepache is a  delicious easy-to-make beverage and packed with probiotics and enzymes. We will add few juices from local fruit (some from Tantre Farm) to see some variations.

2. SAVE THE DATE–SUMMER FARM HIKE on SUNDAY, August 24 from 11:30 AM to 1:30 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, who are longtime CSA members, look forward to sharing some of its treasures and treasure spots with you. We’ll use all our senses as we take an edible hike, visit the animals, and explore the fields and the mushroom forest. We may even try making some dried flower bouquets! 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! Hope to see you at the farm!

3. VOLUNTEERS FOR WEEDING NEEDED!!: It would be great if you had some extra time to help us in kid garden, the herb garden, or the flowers, –even if it’s just for 10 or 15 minutes before you pick up your box at the farm, come join us. We definitely could use the help!! Please send us an email and set up a time to come any day of the week or evenings until dark. Thank you to those of you who have helped out so far! Every little bit helps a lot!

4. 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 with an email to info@tantrefarm.com with TOMATO PICKER in the Subject Line. Thanks to those who have shown up so far to help. We can always use the extra hands!! .

5. SUNFLOWER FARM MARKET EXPANDED HOURS at the WASHTENAW FOOD HUB: We are now open from 9 AM until 5 PM on Saturdays and now Sundays as well! If you pick up at the Washtenaw Food Hub on Saturdays, you may pick up your share anytime between 9 AM and 5 PM.

6. GRASS LAKE MARKET TODAY, AUG. 13: We will be set up with a produce stand in Grass Lake today from 3 to 8 PM. This market is a monthly, downtown-wide event in Grass Lake, offering a variety of local vendors, fresh produce, artisan goods, live music, food trucks, and family-friendly activities. It takes place on the second Wednesday of each month from May through September. The theme this month is “Cosmic Market”, so you’ll see people dressed up or booths decorated accordingly. For more details go to: https://www.grasslakemarket.com .

7. OTHER 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. and Sat. starting at 7 AM. We will also be at the Chelsea Farmers Market on Saturdays from 8 AM-1 PM. On top of that, our Sunflower Farm Market at the Washtenaw Food Hub Market is open on Wednesdays and Fridays from 4 to 7 PM and on Saturdays (free coffee and tea!) and Sundays from 9 AM to 5 PM with expanded hours, so please feel free to purchase all your basic local needs and a few extra treats at any of these markets. Finally, we also have a small farm stand at the HoneyBee U-pick (more details below).

8. NEW HOURS FOR HONEYBEE U-PICK (5700 Scio Church Rd., Ann Arbor) OPEN ONLY ON SATURDAYS FROM 8 AM TO 12 PM: You may still try to upick blueberries and maybe some raspberries this week, but they have been heavily picked, so we will be open only 1 day/week for now on Saturdays. We also will have a wide variety of extra TANTRE PRODUCE at our farm stand for purchase as well as local HONEY and EGGS on Saturdays. Check our website for updates. Sign up to be on our mailing list, so you know times, prices, weather-related closings, etc. here: https://www.tantrefarm.com/honey-bee/

9. DO YOU LIKE TO WORK “OUTSIDE”? TANTRE FARM IS HIRING! Many of our college and high school students are going back to school soon, 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. Please email us or fill out an application from our website at https://www.tantrefarm.com/internships/

10.  PLASTIC OR PAPER “GROCERY BAGS ONLY” ARE NEEDED:   Please feel free to donate bags to the markets or the farm location, so we can offer them to other CSA members for taking home your items on the side.

11. 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 7 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 5 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)

WHAT’S AN HEIRLOOM?

by Joel Heeres – 2001 Tantre Alumnus

It’s not a loom for your heirs, as you might think. Heirloom fruit and vegetable varieties are hundreds and sometimes thousands of years old. Heirlooms differ in shape, color, size, flavor, and storability, but they all share one characteristic– their seeds can be saved one season to plant in the next. Heirloom varieties have been bred by local farmers and gardeners over many generations and have been established as stable varieties that grow “true to seed“. These varieties are special, because they have been adapted to certain climates over a long time.

Heirloom vegetables are often more flavorful than hybrid vegetables. Hybrids are bred for high productivity, disease and pest resistance, drought resistance, and hardiness. While these traits are undeniably helpful, they often come at the cost of flavor. In addition, farmers cannot save seed from hybrid crops, as they are unstable crosses from two different varieties.

 In summary, heirloom crops are beneficial to small farmers and home gardeners, because their seeds can be saved to plant again. They have better flavor and are more unique than hybrids, although they can be less hardy and prone to diseases.

At Tantré Farm, we grow both hybrid and heirloom crops. Some of the crops we grow from heirloom seeds are tomatoes, eggplants, peppers, winter squash, potatoes, onions, kale, beans, turnips, and radishes. Sometimes we will have some varieties of heirlooms only on the market tables, since we may not have a lot of them available. We’ll try to let you know when you are getting heirloom produce in your share box in the produce descriptions.

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!

ARUGULA, EGG, AND TOMATO SALAD

1 bunch arugula

4 tomatoes

2 hard-boiled eggs

1 small onion, finely chopped

1 clove garlic, minced

2 Tbsp red wine vinegar

6 Tbsp olive oil

4 Tbsp chopped parsley

Salt and pepper, to taste

Wash and spin off excess moisture. Remove tough stems. Cut tomatoes into 1-inch cubes. Peel and quarter eggs. Combine all ingredients and mix. Saute in olive oil for only 5 seconds and toss with pasta, if desired.

PURPLE BEAN AND TOMATO SALAD (from www.grouprecipes.com ) Serves 1-2

6 oz green or purple 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 heirloom tomato, halved lengthwise and sliced thinly

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.

WARM GOLDEN BEET SALAD WITH GREENS AND ALMONDS (from http://www.thekitchn.com )

1 bunch beets, both tops and roots

Olive oil

Salt and freshly ground black pepper, to taste

4 cloves garlic, minced

4 ounces goat cheese, crumbled

2/3 cup toasted almond slivers

Heat the oven to 425 degrees. Line a 9-inch square baking pan or cake tin with a big square of foil, large enough to complete enclose the beet roots. Place the beets in the foil square and lightly drizzle with olive oil and sprinkle generously with salt and pepper. Fold up the foil and crease to seal. Bake the beets for 60 minutes or until they can be just pierced with a fork. Set aside to cool. Meanwhile, chop the beet greens into bite-size ribbons. In a large skillet, heat a drizzle of olive oil over medium heat and add the garlic. Cook on low for about 5 minutes or until the garlic is golden and fragrant. Add the chopped leaves and stir to coat with the garlic. Cook on medium-low for about 10 minutes or until the leaves are soft and tender. Remove from the heat. When the beets are cool, rub them with a paper towel to remove the skin. Then chop into bite-sized pieces and toss with the cooked greens, goat cheese, and almonds. Taste and season with salt and pepper to taste. Serve warm or cold. (This also makes an excellent pressed sandwich filling, especially with some extra goat cheese.)

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

1/4 tsp dry basil, rosemary, and oregano

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.

KALE AND QUINOA PILAF (from Capay Organic Farm CSA “Farm Fresh To You” website) Serves 6

2 tsp vegetable oil

1/2 cup chopped onion

1/2 cup thinly sliced carrot

2 garlic cloves, minced

1/2 cup chopped red bell pepper

2 tsp curry powder

1 tsp chili paste with garlic

6 cups torn kale

1/2 tsp grated peeled fresh ginger

2 cups cooked brown rice

1 (15-oz) can chickpeas, drained

1 Tbsp soy sauce

2 Tbsp minced fresh parsley

1 cup cooked quinoa

Heat oil in a skillet over medium heat. Add onion, carrot, bell pepper and garlic; saute 2 minutes. Add curry, chili paste and ginger; saute 1 minute. Add remaining ingredients; cook 3 minutes or until heated, stir often. Serve at room temperature. 

THIS WEEK’S SHARE

ARUGULA: You will receive a small bunch of Arugula (an aromatic, bright green, salad green with a peppery mustard flavor; rich in iron and vitamins A and C).

-How to use: add to salads, soups, and sautéed vegetable dishes.

-How to store: very perishable, so use up quickly; store in plastic bag in refrigerator for up to 5 days.

BASIL (Prospero Italian Large Leaf): an herb with a sweet aroma with notes of anise in its green leaves; traditionally used in pesto, tomato sauces, pesto, and salad dressings; originally from India where it was traded in ancient times via the spice routes.

-How to store: store herbs upright with cut stems in 1 or 2 inches of water on your counter or table top. This herb does not store well in a refrigerator, since it does not like cold temperatures.

GREEN BEANS: You will receive 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 BEETS or CHERRY TOMATOES: We had to make some adjustments this week with a few items, so Friday/Saturday members will receive Cherry Tomatoes (see below) and Wednesday members will receive Red Ace Beets (round, smooth, deep red roots with sweet flavor and medium-tall, no greens).

-How to use: roots good in soups, stews, roasted, boiled, steamed, excellent grated raw into salads or baked goods.

-How to store: store unwashed in plastic bags in hydrator drawer of refrigerator for up to 2 weeks

GREEN 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.

CARROTS WITH GREENS (Sugarsnax): smooth, uniform, 9-inch tapered roots that are tender and sweet. Carrot leaves are very nutritious with lots of protein, minerals and high levels of vitamins, especially ‘C’ and ‘K’.

-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; greens may last up to a week refrigerated in plastic bag.

CUCUMBERS: You will receive either Olympian (considered a slicing cucumber with dark green, straight 8- to 9-inch fruit; crisp with fresh flavor) OR Little Leaf (considered a pickling cucumber with blocky, medium-length, distinctively bright emerald green fruits, which are good for fresh eating and pickling).

-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 leftovers as soon as possible.

GREEN CURLY KALE: well-ruffled, curly green leaves on green stems; this variety makes a good, roasted “kale chip” and kale salad.

-How to use: Boil or steam until color brightens; great in omelets, quiches, lasagna, casseroles, soups, stews, salads, and smoothies.

-How to store: keep in plastic bag or damp towel in refrigerator for up to 1-2 weeks.

ONIONS: You will receive a combination of any of the following Ailsa Craig (a sweet, mild, yellow-skinned, heirloom onion) or a young Red Long of Tropea (specialty variety of tall, elongated, red bulbs traditionally grown in Mediterranean Italy and France) 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).

-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 or plastic bag in fridge for 2-7 days.

NEW RED 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.

-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: We had to make some substitutions this week, so Wed. members will receive Beets (see above) and Fri./Sat. members will receive Tomatoberry (unique strawberry-shaped, deep red colored fruits with firm, meaty texture and excellent sweet flavor).

-How to use: saute, 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.

WATERMELON: You will receive one or two mini melons called 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).

-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. FORAGE AND FEAST Cooking Class on SUNDAY, Aug. 17, from 11 AM -2 PM: 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 my stash), farm fresh ingredients, and some grocery store staples to make a gourmet meal that we will share. Our meal will include an appetizer, a main dish, 2-3 sides, a desert, and both an alcoholic and a non-alcoholic beverage, all made with wild ingredients. Please note any dietary restrictions when you register. 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.

Cost: $75, includes guided foraging, a cooking class, and a gourmet meal!!!

There is limited space. Only payment holds your spot. To reserve your spot, go to https://www.willforageforfood.com/store  to register. Use the code TANTRE at checkout for a 20% discount.

2. SUSTAINABILI-TEA TABLE AT THE FOOD HUB ON WEDNESDAYS from 5 to 6 PM: Iced Tea and mug are provided for a suggested donation of $5 — or feel free to bring your own mug and favorite tea. We’ll gather to sip, share stories, and hear what others in the community are up to. Each week features a special host and theme to spark conversation, but you’re welcome to bring any topic to the table related to food, sustainability, or community life. This week Tracy Ehrlich, the baker behind Harvest Kitchen and Homestead Bread, will share her sourdough secrets and love for bread-making. Next week Rachel Kanaan will be sharing her experience in kombucha brewing and how to add fun summer fruit and veggie flavors during secondary fermentation with special thanks to Tantre Farm and Kapnicks for their fresh fruit.

3. VOLUNTEERS FOR WEEDING NEEDED!!  With all this rain we’ve been having, we just can’t keep up with the weeds! It would be great if you had some extra time to help in the parsley, the cilantro, or the flowers, –even if it’s just for 10 or 15 minutes before you pick up your box at the farm, come join us. We definitely could use the help!! Please send us an email to info@tantrefarm.com and set up a time to come any day of the week or evenings until dark. Thank you to those of you who have helped out so far! Every little bit helps a lot!

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. and Sat. starting at 7 AM. We will also be at the Chelsea Farmers Market on Saturdays 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 and Fridays from 4 to 7 PM and on Saturdays (free coffee and tea!) 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. Finally, we also have a small farm stand at the HoneyBee U-pick (more details below).

5. SUNFLOWER FARM MARKET EXPANDING HOURS AND MINDO CHOCOLATE DEMO ON AUG. 2: Starting Aug. 2 we will be open from 9 AM until 5 PM on Saturdays and now Sundays as well! If you pick up at the market on Saturdays, you may pick up your share anytime between 9 AM and 5 PM starting THIS WEEK. Also, this Saturday, Aug. 2, we are happy to host Mindo Chocolate for a pop up from 1 to 3 PM with free samples of chocolatey delights, so come get your share during Barbara Wilson’s demo of all things chocolate.

6. NEW HOURS FOR HONEYBEE U-PICK (5700 Scio Church Rd., Ann Arbor) OPEN ONLY ON SATURDAYS FROM 8 AM TO 12 PM: You may still try to upick blueberries and maybe some raspberries this week, but they have been heavily picked, so we will be open only 1 day/week for now on Saturdays. We also will have a wide variety of extra Tantre Farm produce at our farm stand for purchase as well as local honey and eggs on Saturdays. Check our website for updates. 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. DO YOU LIKE TO WORK “OUTSIDE”? TANTRE FARM IS HIRING! 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/

8. DO YOU LIKE TO WORK “INSIDE”? SUNFLOWER FARM MARKET IS HIRING! We’re seeking an enthusiastic and organized person, who is passionate about supporting a vibrant local food community. This person needs to be able to work independently, take initiative, solve problems efficiently, and provide outstanding service to both customers and fellow team members. Please email your resume and cover letter to sunflowerfarmmarket@gmail.com and info@tantrefarm.com .

9. 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 7 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 5 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 and Deb

Yesterday in the heat of the afternoon at nearly 90 degrees, a large portion of the farm crew picked hundreds of tender, sweet, green beans in the 400-ft bed of beans. As we picked, the wind started to grow. The sky darkened and the warm sunshine disappeared. The air cooled down, and we felt a sense of relief, so we settled into the comfortable rhythm of picking beans.

It wasn’t long before a few fat raindrops plopped down slowly on our shirts. It was hard to tell how much rain would fall so we just kept picking. Finally there was a steady shower of wet, silvery raindrops, and everyone started to get moist, but still we kept picking. The soil became muddy, and everyone still kept picking. Finally it looked like we had enough beans, and the storm was turning into torrents of rain, so everyone scurried up to the packing shed to set up boxes for packing and sorting the next day, and we folded boxes, organized the packing shed and swept the floor. By this time, the storm had intensified so much that it knocked out the electricity to the barn, so we worked in the dim light for a bit. Finally when all the work was done, we stood quietly in the packing shed with no light, and it was time to head home to dry off.

Working altogether in a rain storm creates a good deal of social cohesion. Everyone gets wet, but a cheerful social connection occurs as we keep picking beans and the sky keeps making rain. Such an important element of this farm for people to connect is just doing simple work. In the spring, summer, autumn and winter the connection between people is important, especially when it involves working with the soil and the ecology of the land. Just being together doing simple work hour after hour through the heat of the sun, through the mist of the morning, and through the saturation of the rain, builds bonds that are long term. The rain has a way of tumbling through the sky finding its way to the earth to nurture all living things and to nurture the living soil and in turn to nurture each one of 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!

BAKED CUCUMBERS IN BASIL CREAM (from Farmer John’s Cookbook) Serves 4-6

1 1/2 Tbsp red wine vinegar

1 tsp salt

1/4 tsp sugar

4-5 cucumbers, peeled, halved lengthwise, with 1-inch slices

2 Tbsp unsalted butter, melted

1 scallion, finely chopped

1 cup heavy cream

3 Tbsp chopped fresh basil leaves

Salt and freshly ground black pepper, to taste

Preheat the oven to 375 degrees. Mix the vinegar, salt, and sugar in bowl. Add the cucumber slices and toss to combine. Set aside to marinate for 30 minutes. Drain the cucumber slices in a colander, then pat them dry with a clean dish towel. Put cucumber slices in a shallow baking dish. Pour the melted butter over them and add the scallion; toss to combine. Bake the cucumbers, stirring occasionally, until tender, about 45 minutes. Meanwhile, heat the cream in a small pot until it comes to a light boil. Continue to cook the cream, stirring frequently, until it is reduced to 1/2 cup, about 20 minutes. Stir in the basil and turn off the heat; let mixture steep for 2 minutes. Pour the basil cream over the cooked cucumber slices. Season with salt and pepper to taste.

CREAMY CARROT AND BROCCOLI SLAW (from Capay Organic Farm CSA “Farm Fresh To You” website) Serves 2

A great way to use up the broccoli stems after eating the florets!

3 Tbsp mayonnaise

1 1/2 Tbsp fresh lemon juice

1 1/2 tsp grated onion

1 1/4 tsp coarse-grained Dijon mustard

1 1/4 cups shredded broccoli florets and peeled stems

3/4 cup shredded peeled carrots

Combine mayonnaise, fresh lemon juice, onion and mustard in medium bowl; whisk to blend. Add broccoli and carrots; toss to coat. Season slaw to taste with salt and pepper. Refrigerate to blend flavors, about 20 minutes.

GREEN BEAN AND POTATO PUDDING (from Madison Herb Society Cookbook) Serves 4

1 lb green beans

1 lb potatoes

4 eggs

1/2 cup grated Parmesan cheese

2 Tbsp olive oil

2 garlic cloves, minced

2 Tbsp chopped fresh parsley

2 Tbsp fresh marjoram or 1 tsp dried

Salt and pepper, to taste

1/2 cup bread crumbs

Preheat oven to 350 degrees. Cook beans and potatoes in boiling water until tender. Blend until smooth in food processor or blender. Blend in 1 egg at a time. Mix in cheese. Saute garlic, parsley, and marjoram in olive oil for 1 minute. Combine the two mixtures. Add salt and pepper to taste. Oil large, shallow baking dish. Dust with half the bread crumbs, shaking out excess. Pour in bean mixture; top with remaining crumbs. Bake 45-50 minutes, until puffed and golden.

WATERMELON LEMONADE WITH BERRIES (from Rolling Prairie Cookbook by Nancy O’Connor) Serves 2

2 cups seeded, cold watermelon chunks

1/2 cup frozen raspberries or strawberries

1/2 cup chilled lemonade

1-2 Tbsp sugar or honey (to taste)

8-10 ice cubes

Place all ingredients in a blender until well-blended. Pour into large, frosty mugs.

BEET SALAD Serves 6

4 medium fresh beets

1 bunch arugula as a garnish

2 Tbsp toasted sesame seeds

Lemon Dressing:

4 Tbsp extra virgin olive oil

3 Tbsp fresh lemon juice

1/4 tsp sea salt

Trim the greens off one inch above the beet. Keep the thin tap root. In a medium saucepan cook the whole beets, covered, in boiling water for 40 to 50 minutes. Drain, cool slightly and peel the beets (cooking and peeling can be done the day before). For the dressing combine the olive oil, lemon juice and sea salt in a mixing bowl. Dice the beets into bite-size cubes. Put them in the bowl of dressing. Stir well and refrigerate. When you are ready to serve, toast the sesame seeds in a pan on the stove top. Remove when they are golden brown. To serve, line each plate with a bed of arugula leaves. Stir the beets again, then us a slotted spoon to scoop them onto the plates. Sprinkle the seeds over the top and serve.

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.

RED ACE BEETS WITH GREENS: round, smooth, deep red roots with sweet flavor and medium-tall

-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.-

U-PICK BLUEBERRIES: Blueberries are small, round, blue or purple berries that grow on shrubs; known for their sweet-tart flavor and are a good source of vitamins, antioxidants, and fiber; native to North America and are enjoyed fresh, frozen, or used in various recipes. We are inviting you 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 to pick your own FREE 1 pint as part of your share (and you can pick extra pints for someone else less able-bodied, if you like). We are open only Wednesdays and Saturdays from 8 AM to 4 PM due to staff shortages. If you have a physical disability such as an injury or the inability to bend or walk very well, please send an email to info@tantrefarm.com with BLUEBERRY HELP in the Subject line to preorder your 1 PINT to pick up for this week’s share at the Honey Bee U-pick, the Farm in Chelsea on Wed. or Friday distributions, the Sat. Washtenaw Food Hub distributions, and at the Sat AA Farmers Market. Unfortunately we can’t deliver preorders to any other sites due to lack of refrigeration and logistics. Extra quantity for U-pick is $6/lb and Already Picked are $5/pint.  Please refer to our website for daily updates: https://www.tantrefarm.com/honey-bee/

-How to use: excellent in smoothies, juiced, jams, in desserts like pie; popular addition to muffins, pies, pancakes, and other baked goods.

-How to store: keep them unwashed in their original container or an airtight container lined with a paper towel in the refrigerator for a week.

GREEN CABBAGE OR NAPA CABBAGE: You will receive either a small head of Green Cabbage (a sweet green cabbage; considered a beneficial digestive aid and intestinal cleanser; cabbage has a good amount of vitamins A and C, calcium, potassium, and magnesium) OR 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: excellent in stir-fries, soups, or salads; can be sauteed or eaten raw.

-How to store: refrigerate for up to 1 month.

CARROTS WITH GREENS (Mokum): a very sweet, slender, “pencil carrot”. Carrot leaves are very nutritious with lots of protein, minerals and high levels of vitamins, especially ‘C’ and ‘K’.

-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; greens may last up to a week refrigerated in plastic bag.

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, 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.

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 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, sauteed 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 container in a cool, dark place for many months; if cloves begin to get soft or moldy, break off bad clove and chop up others and pack into small jar filled with olive oil; then refrigerate (great gift idea!).

GREEN CURLY KALE: You will receive well-ruffled, curly green leaves on green stems; this variety makes a good, roasted “kale chip” and kale salad

-How to use: Boil or steam until color brightens; great in omelets, quiches, lasagna, casseroles, soups, stews, salads, and smoothies.

-How to store: keep in plastic bag or damp towel in refrigerator for up to 1-2 weeks.

ROMAINE LETTUCE or WILDFIRE LETTUCE MIX: You will receive either Romaine (upright, dense heads produce long, uniform hearts with good flavor; rich in calcium, iron, and vitamins A and C) OR Wildfire Lettuce Mix (a beautiful 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: good in salads and sandwiches or (believe it or not!) use in soups.

-How to store: refrigerate in plastic bag for 3-5 days.

NEW RED 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.

-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.

WHITE HAKUREI BABY TURNIPS and GREENS: You will receive an edible bunch of white salad turnip greens with some small, round, smooth small roots with sweet, fruity flavor and a crisp, tender texture. Both roots (good source of Vitamin C, potassium, and calcium, and delicious raw!) and greens are edible and full of Vitamins A & C! This is the time of year to enjoy the greens!

-How to use: greens good in salads and soups and can be steamed or sauteed with onions; 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.

ZUCCHINI (Golden & Green): gourmet golden and green zucchini with uniform, 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. SUMMER FAMILY FARM HIKE on SUNDAY, July 20, from 4-6 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, who are longtime CSA members, look forward to sharing some of its treasures and treasure spots with you. We’ll use all our senses as we take an edible hike, visit the animals, and explore the fields and maybe the mushroom forest. 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! Hope to see you at the farm for a casual dinnertime, hangout, and tour at Tantre Farm!

2. BLUEBERRIES FOR MEMBERS and FOR SALE! The blueberries are looking delicious!! We will be open today from 8 AM until 4 PM for blueberry picking for $6/lb at HoneyBee U-pick in Ann Arbor. Just a reminder that we will be open Wednesdays and Saturdays ONLY from 8 AM to 4 PM due to staffing issues. We will provide buckets for picking. We will also try to have “already picked” berries there for sale at that location for $5/pint if we have enough staff to pick them each day. (See above for details of 1 free pint in your share!). Just tell the HoneyBee Helper that you are a member and sign your name in the notebook.

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. With all this rain, we definitely could use the help!! 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. and Sat. starting at 7 AM. We will also be at the Chelsea Farmers Market on Saturdays 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 and Fridays from 4 to 7 PM and on Saturdays (free coffee and tea!) 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. Finally, we also have a small farm stand at the HoneyBee U-pick (more details below).

5. HONEYBEE U-PICK (5700 Scio Church Rd., Ann Arbor) OPEN ONLY ON WEDNESDAYS & SATURDAYS FOR JULY: We are open each week from 8 AM until 4 PM on Wed. and Sat. You may like to do “scavenger hunt” strawberry picking if you want to try to find the last of the strawberries in the 3-acre strawberry field for the strawberry lovers. Other u-pick opportunities are the first rows of blueberries and maybe some raspberries being ready for u-pick. We also will have a wide variety of extra Tantre Farm produce at our farm stand for purchase and maybe even some honey or eggs on Saturdays. Check our website daily if we are open. 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. DO YOU LIKE TO WORK “OUTSIDE”? TANTRE FARM IS HIRING! 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/

7. DO YOU LIKE TO WORK “INSIDE”? SUNFLOWER FARM MARKET IS HIRING! We’re seeking an enthusiastic and organized person, who is passionate about supporting a vibrant local food community. This person needs to be able to work independently, take initiative, solve problems efficiently, and provide outstanding service to both customers and fellow team members. Please email your resume and cover letter to sunflowerfarmmarket@gmail.com and info@tantrefarm.com .

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 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 7 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)

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.

GREEN BEAN AND POTATO PUDDING (from Madison Herb Society Cookbook) Serves 4

1 lb green beans

1 lb potatoes

4 eggs

1/2 cup grated Parmesan cheese

2 Tbsp olive oil

2 garlic cloves, minced

2 Tbsp chopped fresh parsley

2 Tbsp fresh marjoram or 1 tsp dried

Salt and pepper, to taste

1/2 cup bread crumbs

Preheat oven to 350 degrees. Cook beans and potatoes in boiling water until tender. Blend until smooth in food processor or blender. Blend in 1 egg at a time. Mix in cheese. Saute garlic, parsley, and marjoram in olive oil for 1 minute. Combine the two mixtures. Add salt and pepper to taste. Oil large, shallow baking dish. Dust with half the bread crumbs, shaking out excess. Pour in bean mixture; top with remaining crumbs. Bake 45-50 minutes, until puffed and golden.

GRATED BEET AND TURNIP SALAD (from Mad Mares Cookbook)

3-4 beets, uncooked

3-4 turnips, uncooked

1 finely chopped onion or bunch of scallions

1/3 cup cider vinegar

2 Tbsp balsamic vinegar

1 tsp honey

Grate the beets and turnips into a bowl. Add onion. Pour over vinegar and honey, mix and let marinate in fridge.  Variations: Add grated carrots, chopped watercress, parsley, lettuce, etc.

NAPA CABBAGE AND SALAD TURNIP SLAW WITH HONEY LIME DRESSING

*This recipe combines the crispness of Napa cabbage with the mild sweetness of salad turnips (like Hakurei) for a refreshing and flavorful slaw.

Salad:

1 ½ lbs Napa cabbage, cored and thinly sliced

1 bunch Hakurei turnips, tops removed and grated

3 spring onions, trimmed and sliced

¼ cup minced cilantro

Honey Lime Dressing:

1 tablespoon rice wine vinegar

Juice and zest of 1 lime

1 tablespoon honey

1 clove garlic, minced

½ teaspoon salt

½ teaspoon black pepper

¼ cup extra virgin olive oil

Prepare the Vegetables: Prepare the cabbage by coring and thinly slicing it. Grate the turnips after removing their greens. Slice the spring onions or scallions and mince the cilantro. Combine the vegetables, rinse in a salad spinner, and spin dry. Make the Dressing: In a large bowl, whisk together the vinegar, lime juice and zest, honey, garlic, salt, and pepper. Slowly whisk in the olive oil to emulsify the dressing. Toss the Slaw: Add the prepared vegetables to the dressing and toss to coat. For best results, toss just before serving if making ahead.

CARROT BLUEBERRY MUFFINS

1 1/2 Cups blueberries fresh or frozen

2 Cups whole wheat flour

2 Teaspoons baking powder

1 Teaspoon cinnamon

1/2 Teaspoon salt

1/2 Cup 2% milk

1/2 Cup butter melted

1/2 Cup brown sugar packed

2 carrots medium, shredded and squeezed dried

2 eggs

1 Teaspoon lemon zest

1 Teaspoon vanilla extract

1 Tablespoon granulated sugar

Place rack in the middle of the oven and preheat to 350 F. Line a 12 cup muffin pan with paper liners and spay the liners lightly with cooking spray. Reserve 1/2 cup of the blueberries for garnish. Place the remaining blueberries in a large bowl and lightly crush them with the back of a fork. Add the flour, baking powder, cinnamon and salt to the blueberries and stir to combine. Whisk together the milk, butter, brown sugar, carrots, eggs, lemon zest and vanilla in another bowl, whisking until no clumps of brown sugar remain. Fold the milk mixture into the flour mixture until just combined. Divide the batter evenly among the muffin cups. Press the reserved blueberries into the tops of the muffins. Bake for 10 minutes. Remove the pan from the oven and sprinkle the tops of the muffins with the sugar. Rotate the pan and continue to bake until the muffins are golden and a toothpick inserted in the centers comes out clean, 20 to 24 minutes. Cool the muffins in the pan for a few minutes, then transfer the muffins to a rack to cool completely.

THIS WEEK’S SHARE

GREENS ADVICE for the entire season: This is a very GREEN SHARE this week! Please keep in mind that there are a lot greens at this early part of the farm season, so basically, “It’s salad time!” If you’re not sure how best to enjoy your greens, taste it. If it’s too strong-flavored for a salad, then cook it. Almost any greens can be eaten raw in a salad or lightly steamed or sautéed with garlic, green onions, or butter in order to mellow their flavor. They can also be tossed into a dish (such as soup or a smoothie) for an extra nutritional and flavorful boost.

ARUGULA: You will receive a small bunch of Arugula (an aromatic, bright green, salad green with a peppery mustard flavor; rich in iron and vitamins A and C).

-How to use: add to salads, soups, and sautéed vegetable dishes.

-How to store: very perishable, so use up quickly; store in plastic bag in refrigerator for up to 5 days.

FAVA BEANS: (also called faba bean, horse bean, or broad bean)–the pod looks like a large bean pod; the bean seed resembles a very large lima bean with a tart, pungent flavor; fresh fava beans should be shelled from pod, and bean can be eaten raw, skin and all, if young enough. Interesting recipe and ways to preserve: https://www.thespruceeats.com/sauteed-fava-beans-2217303

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.

-How to use: stew skinned beans in a little butter, oil or cream seasoned with winter 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 beans are best used within a few days; see “Beans” for recipes in the A to Z Cookbook, if you have it.

BROCCOLI or KALE: Friday/Saturday members will receive Kale (see below) and Wednesday members will receive 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, sautéed, stir-fried, in casseroles, soups, pizzas, etc.

-How to store: store loosely in plastic bag for up to a week.

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. (see feature article)

-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.

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.

-How to use: mild garlic flavor, so delicious chopped in salads, roasted, and sauteed. Lots of great ideas here:  www.seriouseats.com/recipes/2010/06/the-crisper-whisperer-what-to-do-with-garlic-scapes-recipe.html

-How to store: put in refrigerator in plastic bag for up to 2 weeks.

GREEN CURLY KALE or BROCCOLI: Wednesday members will receive Broccoli (see above) and Friday/Saturday members will receive Kale (well-ruffled, curly green leaves on green stems; this variety makes a good, roasted “kale chip” and kale salad).

-How to use: Boil or steam until color brightens; great in omelets, quiches, lasagna, casseroles, soups, stews, salads, and smoothies.

-How to store: keep in plastic bag or damp towel in refrigerator for up to 1-2 weeks.

RED LETTUCE (Skyphos):  A beautiful butterhead with large, dark red heads and nicely contrasting green centers. Excellent flavor and texture, and rich in calcium, iron, and vitamins A and C.

-How to use: good in salads and sandwiches or (believe it or not!) use in soups.

-How to store: refrigerate in plastic bag for 3-5 days.

LETTUCE MIX (Wildfire): This is a beautiful 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 (believe it or not!) use in soups.

-How to store: refrigerate in plastic bag for 3-5 days.

NEW RED 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.

-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.

WHITE HAKUREI TURNIPS: You will receive small, round, smooth roots with sweet, fruity flavor and a crisp, tender texture; roots are good source of Vitamin C, potassium, and calcium, and delicious raw!

-How to use: greens good in salads and soups and can be steamed or sauteed with onions; 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.

ZUCCHINI (Golden & Green): gourmet golden and green zucchini with uniform, 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 for the 4th of July weekend and need to put your share on hold or donate it to a needy family or keep it at a cooler at the Farm or the Food Hub location overnight. Thanks for being courteous and letting us know your plans, so we don’t have to call you, if you haven’t picked up. Safe travels!!

2. 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!

3. 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. and Sat. starting at 7 AM. We will also be at the Chelsea Farmers Market on Saturdays 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 and Fridays from 4 to 7 PM and on Saturdays (free coffee and tea!) 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. Finally, we also have a small farm stand at the HoneyBee U-pick (more details below).

4. HONEYBEE U-PICK (5700 Scio Church Rd., Ann Arbor) OPEN ONLY ON WEDNESDAYS & SATURDAYS FOR JULY: We are open this week from 8 AM until 4 PM on Wed. and Sat. You may like to do “scavenger hunt” strawberry picking if you want to try to find the last of the strawberries, since there are still some stragglers out there in the 3-acre strawberry field for the strawberry lovers. Other u-pick opportunities are the first rows of blueberries being ready for u-pick. We also will have a wide variety of extra Tantre Farm produce at our farm stand for purchase. Check our website daily if we are open. Sign up to be on our mailing list, so you know times, prices, weather-related closings, etc. here: https://www.tantrefarm.com/honey-bee/

5. DO YOU LIKE TO WORK “OUTSIDE”? TANTRE FARM IS HIRING! 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/

6. DO YOU LIKE TO WORK “INSIDE”? SUNFLOWER FARM MARKET IS HIRING! We’re seeking an enthusiastic and organized person, who is passionate about supporting a vibrant local food community. This person needs to be able to work independently, take initiative, solve problems efficiently, and provide outstanding service to both customers and fellow team members. Please email your resume and cover letter to sunflowerfarmmarket@gmail.com and info@tantrefarm.com.

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 7 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)

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 the 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.

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!

POTATO ARUGULA SALAD (from Capay Organic Farm CSA “Farm Fresh to You” website) Serves 4-6

1 1/2 lbs red potatoes cut into 3/4-inch cubes

1/4 tsp pepper

3 Tbsp white wine vinegar or regular vinegar

1/4 cup extra-virgin olive oil

2 Tbsp of fresh minced tarragon or thyme

1 bunch arugula, rinsed and chopped or torn

2 cloves minced garlic or 2 garlic scapes, chopped

1 pt of cherry tomatoes, halved

1/2 tsp salt

Bring large pot of salted water to boil. Add cubed potatoes and cook until tender, about 12-15 minutes. In a bowl, mix next 5 ingredients until salt dissolves. Whisk in oil until it thickens. Drain potatoes, return to pot. Toss with dressing, tomatoes, and arugula. Serve at room temperature.

FAVA BEANS AND POTATOES (from Delilah’s Farm Report) Serves 2

3/4 cup peeled fava beans (see how to prepare below)

1 cup potato in 1-inch dice

1 tsp salt

1/2 tsp pepper

2 Tbsp olive oil

2 Tbsp finely chopped shallot

1 clove garlic, minced OR 2 garlic scapes, chopped

2 tsp white balsamic vinegar

1 Tbsp chopped parsley

Place potatoes in a pot of salted, cold water. Bring to a boil, reduce heat and simmer until just barely tender, about 10-15 minutes. Drain well. Meanwhile, fill a bowl with ice and water. Bring a large pot of salted water to a boil. Add the fava beans and cook until just tender, 3-4 minutes. Drain and shock in ice water to stop cooking. Remove the shell and peel away the outer skin from the fava beans. Heat olive oil a saute pan. Add onion, garlic, salt and pepper and saute for 2 minutes. Add potatoes and fava beans and cook for about 3 minutes, stirring frequently. Stir in the vinegar and cook for one more minute. Sprinkle with parsley. Serve warm or at room temperature.

GREEN LETTUCE SMOOTHIES ( adapted it from Green For Life, by Victoria Boutenko)

Additional note: I started out using these recipes and now I just throw anything into the blender and get creative. You can always interchange the greens to whatever’s on hand. Also, you can interchange water for fruit juice.  Also pitted dates or honey add sweetness. 

OPTION #1 (yields 1 quart):

1 cup strawberries, 2 bananas, 1/2 bunch lettuce, 2 cups water. Blend well.

OPTION #2 (yields 1 quart):

6-8 leaves red leaf lettuce, 1 banana, 1/4 cup blueberries, 2 cups water. Blend well.

CUCUMBER YOGURT DRESSING (from Farm-Fresh Recipes by Janet Majure)

1 medium cucumber, peeled, seeded, and chopped

2/3 cup plain, unsweetened yogurt

2 Tbsp minced red onion

1 Tbsp olive oil

2 tsp white vinegar

1/4 tsp salt

2 tsp chopped fresh dill

Puree all ingredients in blender until creamy and smooth. Chill 2 hours. Serve over salad greens, use as dip for raw vegetables, or use as condiment on sandwiches.

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 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

Garnish with fresh cilantro, dill, or parsley, chopped

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 cilantro or parsley.

INDIAN STYLE TURNIPS (Serve as side dish or main meal for one person.)

1 bunch turnips, chopped

1-2 leaves of kale, chopped

1 tsp turmeric

1/2 tsp mustard seeds

1-2 Tbsp oil

Chili powder, to taste

Salt, to taste

1 tsp coriander powder

2-3 garlic scapes, chopped

In sauté pan, heat oil on high heat.  Add turmeric, mustard seeds, chili powder, coriander powder, salt. Stir over med-high heat for 2-3 min.  Add turnips (root) and coat well with oil/spice mixture.  Cook over med-high heat for a couple of minutes.  Add garlic scapes and greens.  Continue to cook on med-high heat for a couple of minutes.  Turn heat down to low and cover for 5 minutes.  Cook until desired consistency for turnips is achieved (some like crunch, some like soft).

GREENS ADVICE for the entire season: Please keep in mind that there are a lot greens at this early part of the farm season, so basically, “It’s salad time!” If you’re not sure how best to enjoy your greens, taste it. If it’s too strong-flavored for a salad, then cook it. Greens can be eaten raw in a salad or lightly steamed or sautéed with garlic, green onions, or butter in order to mellow their flavor. They can also be tossed into a dish (such as soup or a smoothie) for an extra nutritional and flavorful boost.

ARUGULA: an aromatic, bright green, salad green with a peppery mustard flavor; rich in iron and vitamins A and C.

-How to use: add to salads, soups, and sautéed vegetable dishes.

-How to store: very perishable, so use up quickly; store in plastic bag in refrigerator for up to 5 days.

ASPARAGUS: Also known as “sparrowgrass”, these green or purple spears each contain 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.

BOK CHOY or NAPA CABBAGE: You will receive Bok Choy (known as bok choi, bak choy, or pac choi; 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; considered a cool weather crop and part of the cabbage or turnip family) OR 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 and excellent with kimchi; good source of vitamin A, folic acid, and potassium.).

-How to use: excellent in stir-fries, soups, sautéed or eaten raw.

-How to store: store as you would any green–in a loose plastic bag in the crisper drawer of your refrigerator.

GARLIC SCAPES OR MUSHROOMS: Since we didn’t have enough of either of these items for everyone, you will receive Mushrooms (see description below) OR 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.

-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.

GREEN CURLY KALE OR PURPLE KOHLRABI: Wednesday members will receive Green Curly Kale (well-ruffled, curly green leaves on green stems; this variety makes a good, roasted “kale chip” and kale salad) and Friday/Saturday members will receive 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; good steamed and then mashed with potatoes, added to soups or stews, or delicious chopped and eaten raw with dip)

-How to use: Boil or steam until color brightens; great in omelets, quiches, lasagna, casseroles, soups, stews, salads, and smoothies.

-How to store: keep in plastic bag or damp towel in refrigerator for up to 1-2 weeks.

LETTUCE (Tropicana): a green leaf lettuce with large, bright green heads with thick crumpled leaves; good in salads and sandwiches

-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.

MUSHROOMS OR GARLIC SCAPES: Since we didn’t have enough of either of these items for everyone, you will receive either Garlic Scapes (see description above) OR Golden Oyster Mushrooms (bountiful flush of mushrooms we’ve been waiting for! These delicate yellow mushrooms grow in large clusters containing dozens of tender stems topped by yellowish white, shell-like caps, which have a subtle, earthy odor and a slightly chewy, but velvety texture. If you don’t care for mushrooms, then leave them for someone else or gift them to a friend!).

-How to use: brush off dirt to clean or wipe with damp cloth, do not wash or submerge in water; good grilled, sautéed, 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 or let dehydrate in paper bag on your counter (shake every couple of days).

GREEN ONIONS (also called “scallions ” or “spring onions”): young shoots of red or white 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.

EASTER EGG RADISHES: a beautiful mix of red, purple, pink, and white round radishes; crisp and mild flavor) Excellent source of vitamins A, C, and the B’s! Greens are edible as well!

-How to use: raw, roasted, used in soups, sliced in salads, sandwiches, or stir-fries, grated in slaws; radish greens are delicious in soups, stir-fries , or smoothies

-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, as well as vitamins A and C; delicious flavor when juiced.

-How to use: toss in fresh salad, add to sandwiches, sauté, steam, braise, or add to crepes, quiche, lasagna, and soups.

-How to store: refrigerate with a damp towel/bag for up to 1 week.

U-PICK STRAWBERRIES: red, conical fruit with tiny white flowers. We are inviting you 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 to pick your own FREE 1 quart as part of your share (and you can pick extra quarts for someone else less able-bodied, if you like) through Sunday, June 22. We are open 7 days a week from 8 AM to 7 PM for the month of June. If you have a physical disability such as an injury or the inability to bend or walk very well, please send an email to info@tantrefarm.com with STRAWBERRY HELP NEEDED in the Subject line to preorder your 1 quart to pick up for this week’s share at the Honey Bee U-pick, the Farm in Chelsea on Wed. or Friday distributions, the Sat. Washtenaw Food Hub distributions, and at the Wed & Sat AA Farmers Market. Unfortunately we can’t deliver preorders to any other sites due to lack of refrigeration and logistics. Extra quantity for U-pick is $6/lb and Already Picked are $5/pint.

-How to use: excellent in smoothies, juiced, jams, in desserts like pie

-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 BABY TURNIPS and GREENS: You will receive an edible bunch of white salad turnip greens with some small, round, smooth small roots with sweet, fruity flavor and a crisp, tender texture. Both roots (good source of Vitamin C, potassium, and calcium, and delicious raw!) and greens are edible and full of Vitamins A & C! This is the time of year to enjoy the greens!

-How to use: greens good in salads and soups and can be steamed or sautéed with onions; roots can be roasted, steamed, or sautéed.

-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. STRAWBERRIES FOR MEMBERS and FOR SALE! We will be open today from 8 AM until 7 PM for strawberry picking for $6/lb at HoneyBee U-pick in Ann Arbor. We will be open every day this week and this coming weekend. We will provide buckets for picking. We will also try to have “already picked” berries there for sale at that location for $5/pint if we have enough staff to pick them each day. (See above for details of 1 free quart in your share!). Just tell the strawberry attendant that you are a member, and sign your name.

2. 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 for the 4th of July weekend and need to put your share on hold or donate it to a needy family. Thanks for being courteous and letting us know. Safe travels!!

3. FARMERS MARKETS: If you need to supplement your share with a few extra items (and we will have strawberries for sale at most sites!), we are set up at the Ann Arbor Farmers Market on Wed. and Sat. 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 and Fridays from 4 to 7 PM and on Saturdays (free coffee and tea!) 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. In addition we will be at a new market on Wed. June 11 called the Grass Lake Market, which is a monthly, downtown-wide event in Grass Lake, Michigan, offering a variety of local vendors, fresh produce, artisan goods, live music, food trucks, and family-friendly activities. It takes place on the second Wednesday of each month from May through September, running from 3 to 8 PM. Finally, we also have a small farm stand at the HoneyBee U-pick (more details below).

4. HONEYBEE U-PICK (5700 Scio Church Rd., Ann Arbor): We will be open 7 days a week unless the weather is bad or the berries need to rest, so always check our website if we are open. Just look for a beautiful, artisanal, 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. We also will have a variety of Tantre Farm and Second Spring Farm produce this week at our farm stand. Other u-pick opportunities might by blueberries in July, raspberries in July through September, and u-pick flowers from July 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/

5. DO YOU LIKE TO WORK “OUTSIDE”? TANTRE FARM IS HIRING! 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/

6. DO YOU LIKE TO WORK “INSIDE”? SUNFLOWER FARM MARKET IS HIRING! We’re seeking an enthusiastic and organized person, who is passionate about supporting a vibrant local food community. This person needs to be able to work independently, take initiative, solve problems efficiently, and provide outstanding service to both customers and fellow team members. Please email your resume and cover letter to sunflowerfarmmarket@gmail.com and info@tantrefarm.com.

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 7 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)

IS AT AN APPLE? IS IT A JICUMA? NO, IT’S KOHLRABI!!

 When is a root vegetable not a root vegetable? When it’s a small bulbous member of the cabbage family called kohlrabi, that’s when. For all intents and purposes, kohlrabi appears to be a root vegetable in the same company as turnips, radishes and rutabagas. However, the bulbous shape of kohlrabi is caused by a swelling of the plant’s stem near the ground. In that sense, kohlrabi is more of a tightly packed version of its cousin, the cabbage. In fact, the name “kohlrabi” is derived from two German words: “kohl” meaning cabbage and “rabi” meaning turnip. It is not unusual to hear the term “turnip cabbage” to describe kohlrabi.

Despite its connections to cabbage and turnips, steamed or boiled kohlrabi is said to taste more like broccoli or Brussels sprouts. As a matter of fact, kohlrabi is in the same general category, the Brassica oleracea Gongylodes group, as the broccoli it resembles in flavor. It can also be used in lieu of cabbage in many of the sausage and cabbage dishes favored in German cooking.

A raw kohlrabi can also be eaten like an apple, although it contains far less sugar. Some people find the taste of raw kohlrabi to be an acquired one, but many people who were raised in largely German communities in the Midwest grew up eating kohlrabi whenever it was in season. One town in Illinois even held annual festivals in honor of the Kohlrabi, so don’t be surprised if one of our small towns in Michigan decides we are due for a celebration of Kohlrabi.

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!

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 bowl. 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.

STIR-FRIED OYSTER MUSHROOM WITH EGG (from https://sichuankitchenrecipes.com/2022/07/08/stir-fried-oyster-mushroom-with-egg)

4 eggs

½ lb oyster mushrooms

2 stalks green onion

1 carrot

1/2 tsp salt

1 Tbsp cooking oil

Clean oyster mushrooms with a paper towel and split them into smaller pieces.  Beat 4 eggs in a bowl.  Slice 1 carrot and some green onion. In a pan, add cooking oil on medium heat.  Fry eggs and separate into smaller pieces. Add carrots and oyster mushrooms. Stir fry until oyster mushrooms are tender (3-4 minutes). Season with salt. 

GRILLED GARLIC SCAPES AND ASPARAGUS:

Another great, and very different, way to showcase scapes is to grill them, tossed with a little olive oil, salt, and pepper, over direct heat for about two minutes. Flip them once, halfway through, and finish with an extra sprinkle of flaky salt and maybe a bit of lemon juice and zest. They’ll be charred in spots and just soft enough, and their flavor will have sweetened and mellowed dramatically. Asparagus spears can be added as a delicious grilled combination.

ITALIAN PARSLEY AND ARUGULA SALAD WITH MUSHROOMS 

1 cup parsley leaves, loosely packed, washed, and spun dry

1 cup arugula, loosely packed, washed, and spun dry

1/2 cup to 1 cup mushrooms, sliced thin

Dash salt

1 Tbsp extra-virgin olive oil

1 1/2 tsp fresh lemon juice

Freshly-ground black pepper, to taste

1/4 cup thinly-sliced red onions, soaked in ice water 15 minutes, drained (or thinly sliced Garlic Scapes)

Parmesan cheese, shaved in thin curls.

In a large bowl toss the parsley, arugula and mushrooms with the salt. Add the oil and toss well. Add the lemon juice and toss well. Season to taste with the black pepper. Divide the salad among plates and add to each portion some of the onions and Parmesan curls.

STIR-FRIED KALE WITH GINGER (from Vegetarian Times Complete Cookbook)

1 Tbsp minced ginger root

1 tsp soy sauce

1/2 Tbsp safflower oil

1/4 cup water

1/4 lb kale (or Bok Choy or Kohlrabi Leaves can be substituted), chopped

1 tsp toasted sesame seeds (optional)

In a medium skillet, cook the ginger root in oil, stirring over medium heat for 1 minute. Add the kale and turn heat up to medium high. Add the soy sauce and water. Then stir-fry until the kale is wilted, but still slightly crunchy (about 3 minutes). Sprinkle with sesame seeds. Serve warm or cold.

KOHLRABI PARMESAN (from Farm-Fresh Recipes by Janet Majure) Serves 4

3 medium kohlrabi, trimmed of stalks and leaves

2 Tbsp butter

1/4 cup Parmesan cheese

Salt and pepper, to taste

1 Tbsp minced parsley

Peel kohlrabi and shred with grater or food processor. Cook kohlrabi in butter over medium heat, stirring often, until tender, about 8 minutes. Sprinkle with the cheese, salt, and pepper. Toss and cook just until the cheese melts about 1 minute. Garnish with parsley and serve immediately.