THIS WEEK’S SHARE

BROCCOLI from Second Spring Farm: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. Thanks to our former intern (2003)-turned-farmer, Reid Johnston, owner of Second Spring Farm from Cedar, MI. Besides finding his certified organic produce up north, he also distributes his veggies at Argus and Agricole.

-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.

ORANGE OR RED CARROTS: You will receive either Bolero (excellent long-term, storage carrot with medium-long, thick, blunt, orange roots; juicy and crisp with a rich, sweet flavor that actually intensifies or stays sweet in storage) OR Red Dragon (beautiful magenta-purple, smooth, thin skin and broad, Chantenay-type shoulders with orange internal color and yellow core).

-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: remove greens from roots and refrigerate dry and unwashed roots in plastic bag for up to 2 weeks; greens may last up to a week refrigerated in plastic bag.

SWEET CORN: You will receive either Vision (exceptionally tender, super sweet, yellow ears; great for fresh eating and freezing) OR some of you will receive a new purple variety called Ultra Violet (a super sweet corn known for its striking multicolored kernels in shades of pink, purple, and white; retains its color beautifully when boiled, blanched, grilled, or roasted).

*Keep in mind that we don’t treat our corn with pesticides, so you may find some earworms enjoying the corn too; just break off the damaged part and cook the rest of the ear.

-How to use: great steamed, roasted, boiled, grilled, etc. 

-How to store: refrigerate with husks on, and use as soon as possible to retain sweetness and flavor.

EGGPLANT OR PEPPER MEDLEY: You will receive either Eggplant (a plant of the family Solanaceae (also known as the nightshades); fruit is fleshy with a meaty texture that range in color from glossy black to pale lavender) OR if you received the Pepper Medley, you will receive any of the following: Green/Red Bell (medium-sized green-to-red bell pepper with fruity, sweet flavor; excellent source of vitamin C, fair amount of vitamin A) OR Carmen (6-inch long, tapered fruit that ripens from green to a deep “carmine” red; sweet taste in salads and when roasted and fully red-ripe) OR Goddess Banana Pepper (sweet banana pepper for pickling or fresh eating; 8-9” long, thick-walled, smooth fruits; fruits are mild when yellow and moderately sweet when they ripen red) OR Shishito (sweet, mild, slender Japanese chiles about 2- to 4-inches with squarish end; often used in stir-fried dishes, salads, or as a pickled condiment) OR Poblano (a mild variety of chili pepper known as “poblanos” when dark green popular in Southwestern recipes; heart-shaped fruit, which is mildly pungent with a lightly sweet, medium-hot flavor).

-How to use: eat raw; can be added to soups, stews, omelets, quiches, stir-fries, etc.; excellent roasted.

-How to store: refrigerate unwashed in hydrator drawer for 1-2 weeks; can be easily frozen by washing, chopping, and placing in freezer bags; can also be dehydrated or dried.

U-PICK FLOWERS (only available for picking on the farm): Every summer we plant a variety of flowers for drying or fresh bouquets. We would like to welcome you to visit the farm to pick your flowers on any day of the week over the next week, but please contact us if it will be on other days besides our usual CSA distribution days of Wednesdays and Fridays, so we can make sure to be around to show you where to go and what to do. This week you can pick up to 20 stems per household for the last week of the Summer CSA! You may want to bring scissors or clippers and a vase/jar to keep your flowers fresh going home, but we will have clippers and donated yogurt containers to fill with water as well. Your bouquet is part of your share, although it is helpful when you make a small donation to pay for seeds and labor when you can. Extra bouquets cost $7/bunch. Please call or text Deb at 734-385-6748, if you can’t find anyone around to help you find where the flowers are. This is a bit of a weedy patch, but lots of beautiful flowers. Thank you for understanding, and hope you come out to enjoy them!!

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 

-How to store: garlic can be stored in an open, breathable basket in a cool, dark place for many months  

GREEN CURLY KALE: This is a nutrient dense leafy green with well-ruffled, curly green leaves on green stems and a mildly, earthy, peppery flavor; Known as the “Queen of Greens,” its heavily frilled texture makes it perfect for trapping dressings in raw salads or crisping into chips

-How to use: for salads, soups, light cooking; excellent roasted

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

LETTUCE: You will receive one of the following– Adriana (a large, dark green butterhead with heads that are full and dense with good flavor and rich in calcium, iron, and vitamins A and C) OR Tropicana (a green leaf lettuce with large, bright green heads with thick crumpled leaves; good in salads and sandwiches); rich in calcium, iron, and vitamins A and C.

-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.

RED OR YELLOW ONIONS: You will receive either Patterson (medium-large, blocky bulbs with dark yellow skin and thin necks; excellent storage onion) OR Redwing (the ultimate red storage onion; globe-shaped bulbs are 3–4 inches across, moderately pungent, very firm).

-How to use: ideal for slicing thinly into summer salads, burgers, and sandwiches; great for light sautés or grilling, as their high sugar content caramelizes beautifully

-How to store: can last for 10-12 months if kept in a cold, dark place, but remove any ones starting to go soft from the others. 

POTATOES (Red Norland): an early-maturing, waxy potato characterized by a smooth, red skin and bright white flesh.

-How to use: great baked, boiled, or roasted

-How to store: keep unwashed in cool, dark place in paper bag 

DAIKON RADISH: looks like an overgrown white, red, or purple plump carrot, but with a slightly mild radish taste; crunchy and sweet texture; good macrobiotic root that is good for the gut.

-How to use: excellent julienned or sliced and used in a salad or tossed with your favorite vinaigrette; good eaten fresh, cooked, or pickled; greens are also edible and can be used like any tender green.

-How to store: not as hardy as you may think, so store wrapped in plastic to keep them crisp for up to 2 weeks.

SUNSHINE KABOCHA SQUASH: You will receive red-orange, flat-round fruit with dry, sweet, bright orange flesh; excellent for baking, mashing, and pies.  

-How to use: mashed, baked, pureed cooked squash for creamy soup, or add uncooked chunks to soups or stews; add to yeast breads, muffins, cookies, pies, oatmeal, etc.

-How to store: keep for several months (depending on the variety) in a dry, moderately warm (50-60 degrees), but not freezing location with 60-75 percent humidity; will also store at room temperature.

SAUCE TOMATOES: You will receive Tiren (Italian variety with classic San Marzano shape; meaty flesh that makes for good sauce and paste making it a fast variety to boil down into sauce).

-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.

ANNOUNCEMENTS

1. COMMUNITY TABLE: “WET FELTING BASIC” with MITCH FEHRLE at the WASHTENAW FOOD HUB on WEDNESDAY, SEPTEMBER 23, from 6 PM to 7 PM: Join local fiber artist and shepherd Mitch Fehrle of the Michigan Fibershed for a hands-on wet felting workshop. Learn basic felting techniques while creating a hot pad using Michigan-sourced wool. This beginner-friendly class highlights local, sustainable fibers, with all materials provided for $15—no experience necessary.

*Registration: https://www.eventbrite.com/e/community-table-wet-felting-basics-tickets-1997174774513

**You can check out our Food Hub calendar for all future events here: https://www.thewashtenawfoodhub.com/events/washtenaw-food-hub-events/ 

***If you are interested in sharing your skill or talent related to food/farming, sustainability, or community, please contact us at sunflowerfarmmarket@gmail.com. Although we may not be able to engage everyone’s skills, we welcome your ideas.

2. LAST WEEK OF THE SUMMER CSA: This is just a reminder that our summer shares are ending THIS WEEK, so please return all your boxes at each distribution site, and bring your own bags or containers to take your produce home. That means Sept. 23 (Wed.), Sept. 25 (Fri.), and Sept. 26 (Sat.) are the last distribution days for our Summer Shares. 

3. SIGN UP THIS WEEK FOR THE EXTENDED FALL CSA!  Our 4-week Extended Fall CSA will start the week of Sept. 27 – Oct. 3 and ends the week of October 18 -24 for $160. In order to receive all 4 shares, please register online anytime before Sept. 26 at https://www.tantrefarm.com/about-csa/fall-csa/ . If you can’t commit right away, then sign up the week before you would like to receive a box for a prorated share. Please go to our website for more information and find the Sign In link. Payment is with PayPal, Check, Cash, or Venmo. You will receive a separate email in the coming days with details about the Extended Fall season. You can always look up general details on our website about each of our CSA programs. Our Thanksgiving CSA share registration will begin sometime in October. Thank you for your patience!

4. “TASTE LOCAL” at SUNFLOWER FARM MARKET with MINDO COFFEE TASTING on SATURDAY, SEPT. 26, from 9 to 11 AM: Join Barbara Wilson founder of Mindo Chocolate Makers for a free, coffee tasting pop-up featuring locally roasted coffee beans from around the world. Sample freshly brewed coffee, explore the flavors and stories behind each bean, and learn more about Barbara’s passion for roasting and the craft behind every cup.

5. “WORKSHOP: FROM BEAN TO BREW” with BARBARA WILSON at the WASHTENAW FOOD HUB on SATURDAY, SEPTEMBER 26, from 11:30 AM to 1:30 PM: Experience a hands-on coffee roasting workshop with founder Barbara Wilson of Mindo Chocolate Makers. With more than 25 years of experience roasting coffee, and drawing from her work as a chocolate maker, café owner, and coffee roaster, Barbara will explore how varietal, harvest, processing, roasting, and brewing all influence flavor. Watch a live roasting demonstration, taste a variety of coffees, and discover the journey from bean to brew in this highly skilled interactive workshop for $75. Registration: https://www.eventbrite.com/e/from-bean-to-brew-tickets-1998386039439

6. SAVE THE DATE–6th ANNUAL HONEYBEE NUT FESTIVAL on OCTOBER 11 from 10 AM to 5 PM: Celebrate the Earth and the seasons with a FREE, fun, outdoors event at HoneyBee U-pick (5700 Scio Church Rd, AA). In the past years, we have made walnut butter, acorn flour, hickory nut milk, fresh pressed apple cider, and roasted chestnuts on the campfire. Fall foraging (root season!) and nature hikes will be available in the AM and PM, along with networking with local nut experts, and learning about how the HoneyBee property continues to become a wild, nut-centered, native polyculture. A special guest this year will be a visit from the Michigan Avian Experience and they will present about Michigan birds of prey with live raptors. More updated details coming about speakers and activities on Facebook Events, Instagram posts, and our website page https://www.tantrefarm.com/nut-tree-planting-fest/ . 

7. HONEYBEE U-PICK is OPEN ONLY ON SATURDAY MORNINGS THROUGH OCTOBER 25: We are open this week from 8 AM until 12 PM on Saturday mornings at 5700 Scio Church Road on the corner of Zeeb Rd. and Scio Church Rd. in Ann Arbor. We will have a wide variety of TANTRE PRODUCE at our farm stand for purchase as well as local HONEY. 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 .

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 with some self check-in)

*Washtenaw Food Hub (Wed.) –4 PM to 8 PM (Come inside the new Sunflower Farm Market to pick up your share. STAFF there the whole time)

*Pure Pastures (Wed.) —9 AM to 11 AM (JESSICA there most of the time)

*Farm (Fri.)—2 PM to 7 PM (TANTRE STAFF there 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 Deb and Richard

This is the last week of our 2026 Summer CSA. It has been a great growing season for some crops and more challenging for others, which is why we diversify what we grow. We have had a wonderful group of folks at the farm this season. We would like to acknowledge them for all the hours of planting, weeding, repairing, watering, harvesting, packing, and conversation. This includes Jordan, Chizo, Adam, Yves, Gavin, Amelia, Andy, Jo, Chloe, Robbie, Lauren, Mauve, Wyatt, Joe, Rio, Mieko, Julian, Carrin, Ricky, and Michael. Several have moved onto high school, college, other jobs, and other adventures, and others have stayed to make a small, but mighty core farm crew staying through the fall. If you see any of our farm crew at markets, at events, or at the farm, please take the time to thank them, because we couldn’t have done it without their tenacity, their responsibility, their attentiveness, and their care. We still need a few more hands to pull the fall harvest out of the fields, so please spread the word, if you know som

eone with a positive attitude, who likes hard work, being outside, and eating healthy food. See our website for more information: https://www.tantrefarm.com/internships/ .

Thank you for being a member of the Tantre Farm Summer CSA!! Please consider joining us again with the upcoming Extended Fall CSA, the Thanksgiving CSA, or the weekly Tantre Farm Produce Box (which will continue through October), and we will happily be filling your homes with the most beautiful greens, carrots, cauliflower, winter squash, onions, garlic, watermelon radish, and more. Hope to see you again in 2027!

RECIPES

BROCCOLI, RED PEPPER, AND CHEDDAR CHOWDER (from Capay Organic Farm CSA “Farm Fresh To You” website)

1 head broccoli 

6 oz sharp Cheddar, coarsely grated (1 1/2 cups) 

1 large boiling potato 

1 red bell pepper, cut into 1/2-inch pieces 

2 Tbsp unsalted butter 

2 cloves garlic, finely chopped 

1 tsp ground cumin 

2 Tbsp minced fresh thyme 

1 tsp salt

1 large onion, chopped 

1/4 tsp black pepper 

2 Tbsp all-purpose flour 

1/2 tsp dry mustard 

3/4 cup heavy cream     

Discard tough lower third of broccoli stem. Peel remaining stem and finely chop. Cut remaining broccoli into very small (1-inch) florets. Cook florets in a large pot of boiling salted water until just tender, 2-3 minutes. Transfer with a slotted spoon to a bowl of ice water to stop cooking, then drain. Reserve 3 cups cooking water for chowder. Peel potato and cut into 1/2-inch cubes. Cook potato, onion, bell pepper, broccoli stems, thyme and garlic in butter in a 3- to 4-quart heavy pot over moderate heat, stirring occasionally, until onion is softened, 8-10 minutes. Add cumin, salt, pepper, and mustard and cook, stirring, 1 minute. Add flour and cook, stirring, 2 minutes. Add reserved cooking water and simmer (partially covered), stirring occasionally, until potatoes are tender, about 10 minutes. Stir in cream and cheese and cook, stirring, until cheese is melted, then season with salt and pepper. Puree about 2 cups of chowder in a blender until smooth (use caution when blending hot liquids) and return to pot. Add florets and cook over medium heat, stirring occasionally, until heated through, about 2 minutes. 

THREE SISTERS STEW (from Feeding the Whole Family by Cynthia Lair) 

This is so delicious!

1 cup dried lima beans (or kidney, pinto, black, or Swedish brown beans), soaked

3 cups water

2 cloves garlic

2 Tbsp fresh or 2 tsp dry oregano

1 tsp cumin seeds

1/2 tsp cinnamon

1 Tbsp extra-virgin olive oil or ghee

1 medium onion, chopped

1 1/2 tsp sea salt

2-3 cloves garlic, minced

2-3 cups winter squash (sunshine kabocha), cut in chunks 

1 14-oz can chopped tomatoes (or 5-10 fresh tomatoes)

1 Tbsp chili powder

1 1/2 cups fresh corn

Drain soaking water off beans. Place beans, water, and garlic in a pot; bring to a boil. Cover and simmer until beans are tender (50-60 minutes) or pressure cook with 2 cups water (45 minutes). In a large pot, quickly dry toast oregano, cumin seeds, and cinnamon for about 30 seconds. Add oil, onion, salt, and minced garlic; saute until onion is soft (5 minutes). Add squash, tomatoes, and chili powder and cook until squash is soft (about 20 minutes). Add a little water if mixture is dry. Add cooked beans and corn to squash mixture; simmer until corn is tender. Adjust seasoning to your taste.

DAIKON WITH TAHINI DRESSING (excerpted from Farmer John’s Cookbook: The Real Dirt On Vegetables by Farmer John Peterson & Angelic Organics) 

4 inches daikon, cut into matchstick-size strips 

3/4 cup thinly sliced red radishes 

1 medium carrot, grated (about 1/2 cup) 

1/4 cup tahini 

4 scallions, thinly sliced 

1 1/2 tablespoons freshly squeezed lemon juice (about 1/2 lemon) 

1 tablespoon dry sherry or vermouth 

dash salt sugar 

1/4 cup chopped almonds (optional) 

Combine daikon, red radish, and carrots in a medium bowl. Whisk the tahini, scallions, lemon juice, sherry, salt, and sugar to taste in a small bowl until well combined. Thin the dressing with a few tablespoons of water until the mixture is a smooth paste. Toss the dressing with radishes until well combined. Garnish with almonds if desired. 

ADOBE CHICKEN STEW

1 Tbsp vegetable oil

1 large onion, chopped fine

3-4 large cloves garlic, chopped 

6-7 medium tomatoes or 2 cans (10 oz) tomatoes in juice

2 cups cubed or chopped baked chicken (optional)

1-2 cans red kidney beans (optional)

3-5 peppers of your choice (optional)

1 cup chopped eggplant (optional)

Kernels of 3-5 ears of corn or 1 can of corn 

1 tsp ground cinnamon

1/4 tsp ground cloves

1/2 tsp ground cumin

1/4 tsp cayenne pepper

Salt and black pepper, to taste

Bake chicken at 350 degrees for 45 minutes to 1 hour. Cut meat off chicken. Heat oil in medium size pan over medium heat. Add onion, saute 3 minutes. Add garlic, saute 1 minute more. Add tomatoes, chicken, corn, peppers, eggplant, cinnamon, salt , cloves, cumin and pepper. Bring to boiling over medium high heat. Reduce heat to medium-low, simmer, uncovered for 25 minutes, stirring occasionally. Serve with corn bread.

CRUNCHY KALE SALAD WITH CREAMY PARMESAN YOGURT DRESSING (from https://www.yayforfood.com/recipes/crunchy-kale-salad-creamy-parmesan-yogurt-dressing/ )

For the salad:

5 cups (packed) kale, stems removed and chopped into

small pieces

2 carrots (8 oz), thinly sliced (or grated)

1 red bell pepper (7 ½ oz), seeded and chopped

½ cup radishes (1 ½ oz), thinly sliced (use a daikon radish)

½ cup sliced almonds

1 tbsp extra virgin olive oil

For the dressing:

½ cup plain Greek yogurt

3 tablespoons extra virgin olive oil

3 oz. parmesan cheese (Parmigiano Reggiano), coarsely chopped

1 garlic clove

1 tsp dijon mustard

1 tsp dried oregano

1 tsp lemon juice

Salt and pepper, to taste

Place the chopped kale along with one tablespoon of olive oil in a large bowl. Using your hands, massage the kale for 2-3 minutes, until the kale begins to soften. Set aside.  In a high powered blender, add the dressing ingredients and blend until well combined and  creamy. Taste and adjust the dressing to your preference.  Add the remaining salad ingredients to the kale in same large bowl. Drizzle the desired amount of dressing on top and toss to combine. Serve immediately. 

THIS WEEK’S SHARE

GREEN BEANS (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.

CANTALOUPE OR SPAGHETTI SQUASH: We may not have enough melons for the end of the week, so some of you may receive Sugar Cube Cantaloupe (personal-size with intensely sweet flavor; heavily netted 2–2 1/2 lb. fruits (just a bit bigger than a softball) with deep-orange, aromatic flesh perfect for single servings. A scoop of vanilla bean ice cream dropped in the seed cavity makes a delicious summer treat!) OR Spaghetti Squash (3-5 pounds, pale yellow, oblong, smooth, medium size, only mildly sweet with “spaghetti” (stringy) flesh; bake like squash or boil and fork out the flesh, topping the “spaghetti” flesh with your favorite sauce; mildly sweet).

-How to use: For melon -slice, dice and serve as drinks, salads, or salsa. For squash -can be baked, microwaved, or roasted, or use as a side dish, a base for sauces, or even as a stuffed “boat”.

-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. For uncooked squash just store at room temperature for two to three months.

SWEET CORN: You will receive Vision (exceptionally tender, super sweet, yellow ears; great for fresh eating and freezing).

*Keep in mind that we don’t treat our corn with pesticides, so you may find some earworms enjoying the corn too; just break off the damaged part and cook the rest of the ear.

-How to use: great steamed, roasted, boiled, grilled, etc. 

-How to store: refrigerate with husks on, and use as soon as possible to retain sweetness and flavor.

*EGGPLANT: *Some of you may have noticed last week that even though we announced that you would receive eggplant, none was in your box. Due to a smaller crew we had to make some last minute decisions after the newsletter was sent out about what went in your box last week due to limited harvest time, so we didn’t put eggplant in. However, we are prioritizing eggplant this week, so you all will receive Nadia (slender, purplish-black, glossy-like, bell-shaped fruit), Dancer (Light purple, Italian type, semi-cylindrical fruits are mid-sized, mild, and nonbitter), OR Orient Express (dark purple Asian type with long, slender, glossy fruits, which are tender, delicately flavored, and quick cooking). If eggplant is new to anyone, see recipes at end of newsletter.

-How to use: may be salted to remove bitterness from old fruit, but also makes it less watery and more absorbent, and can greatly enhance the taste and texture of your dish; can be baked, boiled, fried, grilled, or can be sliced into rounds for grilling or broiling, and cut into cubes for stews and stir-fries

-How to store: best fresh, but can be stored at room temperature or in refrigerator drawer for up to 1 week.

GARLIC: a bulb of several papery white cloves; believed to help in fighting infections, cancer prevention, bolstering the immune system, lowering blood pressure and preventing heart disease, 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 

-How to store: garlic can be stored in an open, breathable basket in a cool, dark place for many months  

GREEN CURLY KALE: This is a nutrient dense leafy green with well-ruffled, curly green leaves on green stems and a mildly, earthy, peppery flavor; Known as the “Queen of Greens,” its heavily frilled texture makes it perfect for trapping dressings in raw salads or crisping into chips

-How to use: for salads, soups, light cooking; excellent roasted

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

RED & YELLOW ONION MIX: You will receive Mars Red (purple-red skinned, globe-shaped onion with sweet flavor) AND Patterson (medium-large, blocky bulbs with dark yellow skin and thin necks; excellent storage onion).

-How to use: ideal for slicing thinly into summer salads, burgers, and sandwiches; great for light sautés or grilling, as their high sugar content caramelizes beautifully

-How to store: wrap in damp towel or plastic bag in fridge for 2-7 days.

SWEET and MILD CHILI PEPPER MEDLEY: You will receive Green/Red Bell (medium-sized green-to-red bell pepper with fruity, sweet flavor; excellent source of vitamin C, fair amount of vitamin A) OR Carmen (6-inch long, tapered fruit that ripens from green to a deep “carmine” red; sweet taste in salads and when roasted and fully red-ripe) OR Goddess Banana Pepper (sweet banana pepper for pickling or fresh eating; 8-9” long, thick-walled, smooth fruits; fruits are mild when yellow and moderately sweet when they ripen red) OR Shishito (sweet, mild, slender Japanese chiles about 2- to 4-inches with squarish end; often used in stir-fried dishes, salads, or as a pickled condiment) OR Poblano (a mild variety of chili pepper known as “poblanos” when dark green popular in Southwestern recipes; heart-shaped fruit, which is mildly pungent with a lightly sweet, medium-hot flavor).

-How to use: eat raw; can be added to soups, stews, omelets, quiches, stir-fries, etc.; excellent roasted.

-How to store: refrigerate unwashed in hydrator drawer for 1-2 weeks; can be easily frozen by washing, chopping, and placing in freezer bags; can also be dehydrated or dried.

POTATOES (Red Norland & Yukon Gold): You will receive Red Norland (an early-maturing, waxy potato characterized by a smooth, red skin and bright white flesh; great baked, boiled, or roasted) AND Yukon Gold (yellowish brown skin with yellow dry flesh and pink eyes; long storage and good tasting; perfect baked, boiled, mashed or fried).

-How to use: see above

-How to store: keep unwashed in cool, dark place in paper bag 

TOMATOES: You will receive any of the following: Tiren (Italian variety with classic San Marzano shape; meaty flesh that makes for good sauce and paste making it a fast variety to boil down into sauce) OR New Girl (medium-size fruits offer an ideal size for slicing onto sandwiches or cutting up into salads) OR 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.

ANNOUNCEMENTS 

1. COMMUNITY TABLE: “HERBAL SYRUPS” with RACHEL KANAAN at the WASHTENAW FOOD HUB on WEDNESDAY, SEPTEMBER 9, from 6 PM to 7 PM: Join Rachel Kanaan, cofounder of Unity Vibration, to learn how to make herbal syrups using local seasonal herbs. Discover simple techniques for crafting versatile syrups for cocktails, mocktails, teas, and more. Enjoy samples, recipes, and tips to create your own at home.

*Registration: https://www.eventbrite.com/e/community-table-herbal-syrups-tickets-1997171591994

**You can check out our Food Hub calendar for all future events here: https://www.thewashtenawfoodhub.com/events/washtenaw-food-hub-events/ 

***If you are interested in sharing your skill or talent related to food/farming, sustainability, or community, please contact us at sunflowerfarmmarket@gmail.com. Although we may not be able to engage everyone’s skills, we welcome your ideas.

2. ENDING SUMMER CSA DATES: The end is drawing near for our Summer CSA. This is just a reminder that our summer shares are ending in just a few weeks. That means Sept. 23 (Wed.), Sept. 25 (Fri.), and Sept. 26 (Sat.) are the last distribution days for our Summer Shares.

3. SAVE THE DATES – EXTENDED FALL CSA REGISTRATION COMING SOON! Some of you have inquired about our Fall CSA’s. Our 4-week Extended Fall CSA will start the week of Sept. 27 – Oct. 3 and end the week of October 18 -24 for $160. Later this week or this coming weekend, you will receive a separate email announcing when registration is open, so you will not miss it. You can always look up general details on our website about each of our CSA programs. Our Thanksgiving CSA share registration will begin sometime in October. Thank you for your patience, while we work out a few more details!

4. THANKS FOR COMING TO THE TOMATO PRESERVING WORKSHOP on Sept. 6: During the workshop our enthusiastic participants managed to put up almost 75 quarts of canned tomatoes, 6 trays of dried cherry tomatoes, and a few gallons bags of frozen tomatoes during our 3-hour workshop. This is an incredible amount of help from our community of CSA members to help feed our farm crew throughout the coming months! All went home with 1 jar of canned tomatoes and the knowledge of how to can on their own. We are very grateful to CSA Member, Jessica Read, who facilitated the workshop, and all these hardworking participants!  

5. WANTED: TOMATO PICKERS!! Is there anyone interested in helping us pick tomatoes on Monday, Tuesday, Thursday, OR Friday mornings anytime between 7 AM and 11:30 AM. We will feed you a homemade, farm-cooked lunch. The tomatoes are still ripening and we really need the extra help. 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!! If needed, we will hire you or you can volunteer.

6. U-PICK & ALREADY PICKED TOMATOES AVAILABLE: This week we may have some sauce tomatoes (Romas or Veronas) available for those of you interested in u-pick for preserving. Please feel free to come on Wednesdays AND Fridays during CSA distribution times. Please email or give Deb a quick text at 734-385-6748. Please schedule the time on other days, so we can show you where to pick and what to do.

-U-PICK: $1/lb for sauce tomatoes. Please schedule the time with Deb (734-385-6748) on other days, so we can show you where to pick and what to do.  

-ALREADY PICKED: 15-lb box for $25 for Roma or Verona tomatoes in good condition. Can be brought to Saturday Chelsea and Ann Arbor Farmers Markets, the Saturday Washtenaw Food Hub, and HoneyBee U-pick if ordered by email by Thursday morning with BULK TOMATOES in the subject line.

7. HONEYBEE U-PICK is OPEN ONLY ON SATURDAY MORNINGS THROUGH OCTOBER: We are open this week from 8 AM until 12 PM on Saturday mornings at 5700 Scio Church Road on the corner of Zeeb Rd. and Scio Church Rd. in Ann Arbor. We will have a wide variety of TANTRE PRODUCE at our farm stand for purchase as well as local HONEY. 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.

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 with some self check-in)

*Washtenaw Food Hub (Wed.) –4 PM to 8 PM (Come inside the new Sunflower Farm Market to pick up your share. STAFF there the whole time)

*Pure Pastures (Wed.) —9 AM to 11 AM (JESSICA there most of the time)

*Farm (Fri.)—2 PM to 7 PM (TANTRE STAFF there 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)

RECIPES

GREEN BEAN AND ROASTED TOMATO SALAD (from Capay Organic Farm CSA “Farm Fresh To You” website) Serves 2 

4 tomatoes, each cut lengthwise into 4 slices 

1/4 tsp (heaping) Dijon mustard 

1/4 lb green beans, trimmed 

1 Tbsp olive oil 

2 Tbsp fresh orange juice 

1 tsp minced shallot or onion

1/4 tsp fresh lemon juice 

1 cup mixed salad greens (arugula, lettuce, kale etc.)

1/4 tsp freshly grated orange zest   

Salt and pepper, to taste

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

CHILLED CANTALOUPE SOUP (from The Cool Mountain Cookbook by Chef Gwen) Serves 6

6 cups chopped cantaloupe

1 1/2 cup orange juice 

1/4 cup fresh lemon juice 

1/4 cup fresh lime juice 

2 Tbsp honey 

1/4 tsp ground cinnamon 

1/4 tsp salt 

1 sprig fresh peppermint 

Place all ingredients, except for the mint, in a large bowl and stir. Place half the mixture in a blender and puree until smooth. Pour soup into a pitcher, and repeat with remaining mixture. Taste and whisk in more cinnamon, honey or even lemon juice if desired. It should taste sweet and tart, with only a hint of cinnamon. Chill the soup until ready to serve. Remove the mint leaves from the stem (discard) and stack the leaves on top of each other. Roll lengthwise into a tight “cigar.” Slice crosswise into thin strips. Pour the chilled soup into six soup bowls. Garnish each with a sprinkle of shredded mint and serve.  

Variation: Serve with dollop of yogurt.

EGGPLANT TOMATO CHUTNEY (from Capay Organic Farm CSA “Farm Fresh To You” website)

1 medium onion, chopped (about 1/2 cup) 

2 cloves garlic, crushed 

1 medium eggplant, pared and cubed 

1/2 tsp salt 

2 medium tomatoes, chopped 

1/4 cup chopped fresh Italian parsley 

1/4 cup currants 

2 Tbsp tarragon vinegar 

Heat oil in 12-inch skillet over medium heat. Cook onion and garlic in oil about 2 minutes. Stir in eggplant and salt. Cook over medium heat 15 minutes, stirring occasionally. Add remaining ingredients. Cook 15 minutes longer, stirring occasionally, until vegetables are soft and no excess liquid remains. To microwave: place onion, garlic and oil in 3-quart microwavable casserole. Cover tightly and microwave on high 3 to 4 minutes or until onion is softened. Add eggplant and salt. Cover tightly and microwave 3 minutes. Add remaining ingredients. Cover tightly and microwave 3 to 5 minutes longer or until vegetables are soft. Let stand 5 minutes. Serve with slotted spoon. Great spooned over a main dish, served on crackers etc

SPAGHETTI SQUASH CASSEROLE (from Moosewood Cookbook by Mollie Katzen) Serves 4-6

1 spaghetti squash, 8-inches long

2 Tbsp butter

1 cup chopped onion

2 medium cloves garlic, minced

1/2 lb fresh, sliced mushrooms

1/2 tsp dried oregano

1 tsp dried basil or 1/4 cup fresh basil

Dash of thyme

Salt and pepper, to taste

2 medium tomatoes, chopped

1 cup cottage or ricotta cheese

1 cup grated mozzarella cheese

1 cup fine bread crumbs

1/4 cup chopped fresh parsley

Parmesan cheese

Preheat oven to 375 degrees. Halve the squash and scoop out seeds. Bake face-down on oiled sheet until it is easily pierced by a fork, about 30 minutes. Let stand until cool enough to touch, then scoop out pulp and place in large bowl. Meanwhile, heat butter and saute onions, garlic, and mushrooms with herbs, salt and pepper. When onions are soft, add tomatoes and continue to cook until most of the liquid evaporates. Stir this mixture into squash pulp with remaining ingredients except Parmesan. Spread into buttered 2-quart casserole. Top with Parmesan. Bake uncovered for 30-40 minutes.  

SAUTEED SHISHITO PEPPERS 

1/2 lb shishito peppers (or substitute with padrons), rinsed

1 Tbsp vegetable or sesame oil

Sea salt or coarse salt, to taste

In a large, wide frying pan or saute pan, heat the oil over high heat for a minute or two. Add the peppers and saute until the peppers begin to soften and cook around the edges (about 3-5 minutes). You want a few “burnt” or darkened spots here and there. Season with salt. Stir the peppers, so that they cook evenly. When the peppers have wilted, remove from heat and serve.

MEXICAN STREET CORN POTATO SALAD (from https://barefeetinthekitchen.com/mexican-street-corn-potato-salad/#wprm-recipe-container-36542 ) 8 servings

2 lbs potatoes, peeled and chopped into 1/2-inch pieces

2 teaspoons kosher salt, for the boiling water with the potatoes

6 hard boiled eggs, chopped small (optional)

1 cup mayonnaise

1/4 cup chicken or vegetable stock

1-3 tablespoons Cholula hot sauce

2-3 tablespoons fresh lime juice, about 1 large lime

1 teaspoon kosher salt adjust to taste

1 teaspoon sugar adjust according to taste

1/4 teaspoon ground red chili powder

1 teaspoon freshly ground black pepper

6 large ears of corn, kernels removed

1/4 cup red onion, finely chopped

1/4 cup crumbled cotija cheese, sliced thin

2 tablespoons fresh cilantro or parsley, chopped 

Place the potatoes in a large pot and cover with water. Bring to a boil over high heat and add 2 teaspoons of kosher salt. Boil until barely fork-tender, about 10 minutes. Drain and let cool. Whisk together the mayonnaise, chicken stock, hot sauce, lime juice, sugar, salt, chili powder, and pepper in a large saucepan. Add the corn to the saucepan and set the heat to medium. Warm everything through, stirring occasionally. Place the potatoes in a large mixing bowl. Add the chopped eggs, if desired. Pour the corn mixture over the potatoes and stir gently to thoroughly coat. Add the onion, cotija, and cilantro. Stir once more.

Serve warm or refrigerate to chill before serving. Enjoy!

THIS WEEK’S SHARE

ARUGULA: You will receive a bag 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.

BROCCOLI from Second Spring Farm or GREEN CURLY KALE from Tantre Farm: We may not have enough Broccoli, so later in the week, some of you may receive Kale. 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) OR 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: use raw, steamed, sauteed, stir-fried, in casseroles, soups, pizzas, etc.

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

SWEET CORN from Tantre Farm: You will receive Vision (exceptionally tender, super sweet, yellow ears; great for fresh eating and freezing).

*Keep in mind that we don’t treat our corn with pesticides, so you may find some earworms enjoying the corn too; just break off the damaged part and cook the rest of the ear.

-How to use: great steamed, roasted, boiled, grilled, etc. 

-How to store: refrigerate with husks on, and use as soon as possible to retain sweetness and flavor.

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

-How to use: may be salted to remove bitterness from old fruit, but also makes it less watery and more absorbent, and can greatly enhance the taste and texture of your dish; can be baked, boiled, fried, grilled, or can be sliced into rounds for grilling or broiling, and cut into cubes for stews and stir-fries

-How to store: best fresh, but can be stored at room temperature or in refrigerator drawer for up to 1 week.

YELLOW & RED ONION MIX: You will receive Ailsa Craig (a sweet, mild, yellow-skinned, heirloom onion) AND Red Long of Tropea (specialty variety of tall, elongated, red bulbs traditionally grown in Mediterranean Italy and France).

-How to use: ideal for slicing thinly into summer salads, burgers, and sandwiches; great for light sautés or grilling, as their high sugar content caramelizes beautifully

-How to store: wrap in damp towel or plastic bag in fridge for 2-7 days.

GREEN/RED BELL OR RED CARMEN PEPPERS: You will receive Green/Red Bell (medium-sized green-to-red bell pepper with fruity, sweet flavor; excellent source of vitamin C, fair amount of vitamin A) OR Carmen (6-inch long, tapered fruit that ripens from green to a deep “carmine” red; sweet taste in salads and when roasted and fully red-ripe).

-How to use: eat raw for best nutrient retention; can be added to soups, stews, omelets, quiches, stir-fries, etc.; excellent stuffed.

-How to store: refrigerate unwashed in hydrator drawer for 1-2 weeks; can be easily frozen by washing, chopping, and placing in freezer bags; can also be dehydrated or dried.

NEW 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 (an early-maturing, waxy potato characterized by a smooth, red skin and bright white flesh).

-How to use: great baked, boiled, or roasted

-How to store: refrigerate new potatoes if not used within 2-3 days, but use up sometime during the 1st or 2nd week of receiving them; these potatoes have not been cured, so will not last as long as “cured” potatoes, which should not be refrigerated, since low temperatures convert the starch to sugars and may turn dark when cooked. 

TOMATOES: You will receive any of the following: Five Star Grape (bright-red, sweetest, grape tomato with excellent, sweet flavor and firm, meaty texture with few seeds and little juice), Clementine (tangerine-colored, oval-round fruits; appealing, sweet-tart flavor; exceptional when halved and roasted), Cherry Bomb (vivid red fruits of cherry size; firm, sweet, and well-balanced), Sun Gold Cherry (exceptionally sweet, bright tangerine-orange-cherry tomato; less acidic than the red cherry tomato, so slightly less bland in flavor), Tomatoberry (unique strawberry-shaped, deep red colored fruits with firm, meaty texture and excellent sweet flavor), Tiren (Italian sauce variety with classic San Marzano shape) OR Verona (similar to Juliet, but with even tastier, somewhat plumper, deep red “cocktail plum” fruits; good in sauces and in salads), AND Heirloom Tomatoes –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.

YELLOW WATERMELON: You will receive 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. COMMUNITY TABLE: “BREW’D: APPLE & PEAR BUG” with RACHEL KANAAN at the WASHTENAW FOOD HUB on WEDNESDAY, AUGUST 26, at 6 PM to 7 PM: Join Rachel Kanaan, cofounder of Unity Vibration, to learn how to create an Apple & Pear Bug, a wild-fermented starter made with seasonal fruit, water, and sugar. Discover how natural yeasts and beneficial bacteria transform fruit into a bubbly drink. Enjoy samples, recipes, and tips to make your own.

*Registration: https://www.eventbrite.com/e/community-table-brewd-apple-pear-bug-tickets-1993625460419

**You can check out our Food Hub calendar for all future events here: https://www.thewashtenawfoodhub.com/events/washtenaw-food-hub-events/ 

***If you are interested in sharing your skill or talent related to food/farming, sustainability, or community, please contact us at sunflowerfarmmarket@gmail.com. Although we may not be able to engage everyone’s skills, we welcome your ideas.

2. SUMMER FARM HIKE at TANTRE FARM on FRIDAY, AUGUST 28 from 4 to 5 PM: Come join us for this free, guided, exploratory walk around Tantre Farm with Alisse and Jessica, who are long time Tantre Farm CSA members. We’ll use all our senses as kids and adults take an approx. 45-60 minute edible plant walk  around the farm. We also hope to end with some seasonal veggie roasting in the earth oven or feeding the pigs compost or something else!?? We will meet behind the Main House at the picnic tables. Excited to share the farm with you in all its summer glory!! Everyone is welcome!

3. CHELSEA FARMERS MARKET WILL CLOSE EARLY THIS COMING SAT. AUG. 29: Due to the Chelsea Fair Parade on Saturday at 1 PM, we may pack up early at the market around 11 AM (unless we decide to stay and watch the parade), since Chelsea will close Main St. around 12 or 12:30 PM due to the parade. Please come by 11 AM to get your share box this week!

4. VACATIONS or OUT OF TOWN: With Labor Day weekend coming up, please make all your changes ahead of time, and email us as soon as possible if you need to make changes. If you can’t find someone to pick up your share, please let us know if you want to cancel your share or donate to a needy family. Please remember to make changes in pick up days or locations for the upcoming week in your dashboard by SATURDAYS, or let us know BEFORE Tuesdays, since we can make administrative changes at least a day ahead.

5. PLANT & MUSHROOM WALK ON SATURDAY, SEPTEMBER 5, from 4-6 PM: We are hosting a leisurely foraging plant walk at Tantre Farm with our local foraging expert, Rachel Mifsud from Will Forage For Food. Plant walks are excellent learning opportunities for those with beginning to intermediate foraging skills and for anyone wanting to learn more about their local flora. Our discussion will include information about identification, methods of harvest, preparation, and use of around 20-25 edible plants and mushrooms to focus on. Kids under 12 are free with paid adult. You may want to bring a notebook, camera, and water. Unlimited class size, drop ins are welcome, and cost is $25. Use the code TANTRE at checkout for a 20% discount for all CSA members. To register ahead of time or find more information, just go to Rachel’s website at https://www.willforageforfood.com/store/p/walks .

6. SAVE THE DATE: TOMATO PRESERVING WORKSHOP at TANTRE FARM on SUNDAY, SEPT. 6 from 1 to 4 PM: Hope some of you can make it over Labor Day weekend to this preserving class, since this weekend worked best for us, because we wanted to have enough tomatoes for preserving. Long-time CSA Member, Jessica Read, will teach mostly how to can tomatoes, but also some information will be on dehydrating and freezing them. There will be active participation and “take-home” samples for those attending. This is a great beginner and reminder class! Plan on bringing a Quart Size Canning Jar. Please register by email with Subject Line as TOMATO WORKSHOP and add your Name, Phone Number, and E-mail Address in the body of the email to us. There will be a small $5-10 suggested donation for materials, and $1 extra if you don’t bring a canning jar. Bulk tomatoes will be available for you to buy. This is a great time for canning, freezing, or dehydrating! 

7. 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 11:30 AM. We will feed you a homemade, farm-cooked lunch. The tomatoes are starting to ripen very quickly and we have lost our college & high school students, so we really need the extra help. 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!! If needed, we will hire you or you can volunteer.

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

9. HONEYBEE U-PICK (5700 Scio Church Rd., Ann Arbor): We are open Saturday from 8 AM until 12 PM with extra Tantre Farm produce and local honey at our farm stand for purchase. The berry season is over, but you can pick a few sunflowers if you like. Sign up to be on our mailing list, so you know times, prices, weather-related closings, etc. here: https://www.tantrefarm.com/honey-bee .

10. ROAD CONSTRUCTION NEAR HONEYBEE UPICK: They are putting a roundabout in at the corner of Scio Church Road and Zeeb Road with construction supposedly lasting for the next 2 months. There are several alternate routes if you are coming from the East. 1) You can take Zeeb and turn west on Liberty (gravel) and then turn south or left onto Parker Rd (paved), and then turn left or east on Scio Church (paved) to HoneyBee. 2) Also, if you don’t mind gravel roads take Liberty Rd. (gravel) west to Strieter Rd (gravel), turn left or south on Strieter, and then turn left or east on Scio Church to HoneyBee. 3) If you’re coming from further south, you can travel west on Waters, then turn right or north on Strieter, take Strieter to Scio Church turning right or east and then take a left into HoneyBee. Get a map out to check out these options. If you’re coming from the west on Scio Church Road, you shouldn’t have any problems. Keep updated here: https://www.wcroads.org/wcrc-project/scio-church-rd-at-zeeb-rd-roundabout/

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 with some self check-in)

*Washtenaw Food Hub (Wed.) –4 PM to 8 PM (Come inside the new Sunflower Farm Market to pick up your share. STAFF there the whole time)

*Pure Pastures (Wed.) —9 AM to 11 AM (JESSICA there most of the time)

*Farm (Fri.)—2 PM to 7 PM (TANTRE STAFF there 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)

BECOMING A SEASONAL EATER

by Deb Lentz

In the past 50 years or so, people have shifted from eating what grew locally and in season to getting food from faraway places and being very disconnected with their source of food. As modern transportation has improved and packaged food has become less perishable, food can travel 1500 miles or more from farms to our tables. Only about 10 percent of the fossil fuel energy used in our world’s food systems are used for producing the food, the other 90 percent goes into packaging, transporting, and marketing the food. Eating packaged, processed food has become common place in our busy, fast-paced societies.  

Seeing the words “in season” in restaurants and stores need not be so uncommon anymore. More and more people need to become informed consumers, so that fresh, local, and seasonal produce can become more available and more desired. Being a CSA member is a step in that direction. Changing one’s eating habits though means changing one’s lifestyle and daily practices. It means more thought, time, commitment, and responsibility on one’s part. The end result is better taste, more nutrition, less expense, and a reconnection with our food.

Bringing about this change of managing a seasonal diet requires planning and starting slowly. Set reachable goals of bringing seasonal food into your meals. Maybe start by educating yourself on knowing when certain foods are harvested. For example, you would not plan on eating asparagus in September, since it is seasonally available in Michigan typically in May and June.  

Create a plan that includes food processing and preserving ideas along with monthly and weekly meal plans. If you are getting excess produce in your share box each week, plan on preserving it. If you have freezer space, freezing is one of the easiest ways to preserve, even if you’ve never preserved before. The “A to Z” cookbook and other cookbooks will give you simple tips on how to freeze listed under “Storage Tips”. For example, tomatoes are very easy to freeze. Just cut out the core and any bad spots, place them in a labeled freezer bag, and put in the freezer. They can be partially thawed to peel off skins (if you don’t like the skins) very easily and then tossed into soups or made into sauces. You can also plan on eating more salads in the summer, and freeze bulk foods of soups, casseroles or stews made from summer or fall vegetables for winter meals.

Seasonal eating requires some flexibility in what and how you eat. For example, in Michigan, your vitamin C might come from tomatoes, cabbage, kale, rose hips, etc. instead of orange juice. You also might want to substitute maple syrup or honey instead of cane sugar as a sweetener.

Finally, one of the easiest ways to become a seasonal eater is being conscious of the source of your food. When you are choosing food in the grocery store, notice where it was grown. If its source is not labeled, ask the grocer. Also, buy food from the farmers’ markets. Local Harvest, at www.localharvest.org provides state-by-state listing of restaurants, food stores, and farmers’ markets offering sustainably produced foods. Another good website with fact sheets on some seasonal vegetables is www.nutrition.cornell.edu/foodguide/archive/lists  .

RECIPES

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.

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 

1 pint 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. 

WATERMELON HIBISCUS COOLER (SLUSHY)

6 cups cubed watermelon (try freezing them first for a slushy)

1 1/2 cups brewed hibiscus tea  (cooled first)

juice of one lime

Optional!: 2 teaspoons of your favorite liquid sweetener (agave, maple, walnut, honey etc)

Throw all the ingredients into a high speed blender.  Makes about 4 drinks.  This is really good without sweetener!

CORN RELISH (from The Joy of Cooking)

8 cups fresh corn kernels (about 18 ears of corn)

2 cups diced green bell pepper

2 cups diced red bell pepper

2 cups chopped onions

1/4 cups chopped garlic

1 Tbsp pickling salt

2 Tbsp yellow mustard seeds

1 qt cider vinegar

1 cup water

2/3 cup brown sugar

Put all ingredients in a pot and bring to a boil. Reduce the heat, and simmer 20 minutes. Pack the relish into pint or half-pint mason jars, leaving 1/2-inch headspace, and close the jars with hot two-piece caps. Process the jars for 15 minutes in a boiling water bath. Store the cooled jars in a cool, dry, dark place.

”BAM” SALAD (Broccoli * Avocado * Mango)

Main Ingredients:

2 ripe organic avocados (diced)

2 ripe organic mangoes (diced)

2-3 cups fresh local broccoli (bite sized pieces)

1/2 cup chopped fresh local red onion

3/4 cup organic raisins

Dressing:

2 Tbsp local maple syrup

2 Tbsp local sunflower oil (Goetz Family Farm)

1 Tbsp local apple cider vinegar (Donkey Provisions)

Mix into bowl. Add dressing. Chill. Serve. Eat!

THIS WEEK’S SHARE

ARUGULA: You will receive a bag of 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.

ITALIAN BASIL: You will receive Prospera Italian Large Leaf Basil (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.

SWEET CORN (Montauk): small, fancy, bicolor kernels on 8” long ears with superior, sweet flavor. *Keep in mind that we don’t treat our corn with pesticides, so you may find some earworms enjoying the corn too; just break off the damaged part and cook the rest of the ear.

-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.

CUCUMBERS or ORANGE CARROTS: Due to limited amounts of both items, you will receive either Slicing 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) OR Hercules Carrots (sweet, orange, cone-shaped roots; good eating quality and stores well).  

-How to use: both can be eaten raw in slices or grated and also can be julienned, sauteed, juiced, or baked.  

-How to store: store them in a sealed plastic bag in refrigerator crisper drawer for up to a week or longer 

GREEN CURLY KALE or LETTUCE MIX: Due to limited amounts of both items, 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 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: Both can be used in salads and yes, soups! Kale can be boiled or steamed until color brightens; great in omelets, quiches, lasagna, casseroles, soups, stews, salads, and smoothies. 

-How to store: Lettuce stores for 5 to 7 days. Kale stores in a plastic bag for 1 to 2 weeks.

YELLOW & RED ONION MIX: You will receive Ailsa Craig (a sweet, mild, yellow-skinned, heirloom onion) AND Red Long of Tropea (specialty variety of tall, elongated, red bulbs traditionally grown in Mediterranean Italy and France).

-How to use: ideal for slicing thinly into summer salads, burgers, and sandwiches; great for light sautés or grilling, as their high sugar content caramelizes beautifully

-How to store: wrap in damp towel or plastic bag in fridge for 2-7 days.

RED CLAPP’S PEAR: one of the first fresh-eating pears of the season; very red fruit that is tear-drop shaped, sweet, fine-grained with creamy white flesh and ample juice; excellent raw, canned, and in preserves.  NOTE: We pick the fruit when it is still hard, so allow to ripen for a few days as needed to soften.

-How to use: can be eaten raw, sliced in salads, hot cereals, yogurts, stuffings, sauces, or butters; can be prepared by juicing, baking, poaching or sauteing; coat slices with lemon juice to keep from darkening.

-How to store: ripening can occur either at room temperature or in the refrigerator; remove from refrigerator several days before eating; this variety of pear can store for 6 weeks in regular storage.

GREEN BELL PEPPERS: large, green blocky cells with fruity, sweet flavor; excellent source of vitamin C, fair amount of vitamin A, and some calcium, phosphorus, iron, thiamin, riboflavin, and niacin.

-How to use: eat raw for best nutrient retention; can be added to soups, stews, omelets, quiches, stir-fries, etc.; excellent stuffed.

-How to store: refrigerate unwashed in hydrator drawer for 1-2 weeks; can be easily frozen by washing, chopping, and placing in freezer bags; can also be dehydrated or dried.

NEW RED NORLAND POTATOES: New potatoes are just young potatoes that haven’t had time to convert their sugar fully into starch and often have a crisp, waxy texture and thin, underdeveloped wispy skins. You will receive Red Norland (an early-maturing, waxy potato characterized by a smooth, red skin and bright 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.

RADISHES (Pink Beauty): pink-colored root with mild, spicy flavor; Excellent source of vitamins A, C, and the B’s!

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

-How to store: refrigerate in plastic bag/damp towel for 1-2 weeks.

TOMATOES: You will receive any of the following: Five Star Grape (bright-red, sweetest, grape tomato with excellent, sweet flavor and firm, meaty texture with few seeds and little juice), Clementine (tangerine-colored, oval-round fruits; appealing, sweet-tart flavor; exceptional when halved and roasted), Cherry Bomb (vivid red fruits of cherry size; firm, sweet, and well-balanced), Sun Gold Cherry (exceptionally sweet, bright tangerine-orange-cherry tomato; less acidic than the red cherry tomato, so slightly less bland in flavor), Tomatoberry (unique strawberry-shaped, deep red colored fruits with firm, meaty texture and excellent sweet flavor) OR Verona (similar to Juliet, but with even tastier, somewhat plumper, deep red “cocktail plum” fruits; good in sauces and in salads), AND Heirloom Tomatoes –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 (Red OR Yellow): You will receive one or two of 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), OR 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. COMMUNITY TABLE: “STITCH & SIP” with ROBIN LEHMAN at the WASHTENAW FOOD HUB on WEDNESDAY, AUGUST 12 at 6 PM to 7 PM: Calling all knitters, crocheters, and fiber artists! Join Robin Lehman this week to stitch, chat, and sip locally crafted Fraser iced tea while discovering how natural yarns can bring beauty to your creations. Bring a project to work on—makers of all skill levels are welcome.

*Registration: https://www.eventbrite.com/e/community-table-stitch-sip-tickets-1993624693124

**You can check out our Food Hub calendar for all future events here: https://www.thewashtenawfoodhub.com/events/washtenaw-food-hub-events/

***If you are interested in sharing your skill or talent related to food/farming, sustainability, or community, please contact us at sunflowerfarmmarket@gmail.com. Although we may not be able to engage everyone’s skills, we welcome your ideas.

2. SKY SPEAKER SERIES – “WOMEN IN AG” FROM 7 TO 8:30 PM ON AUGUST 13 AT AGRICOLE FARM STOP: Deb Lentz from Tantre Farm will be moderating a community panel discussion highlighting the challenges, triumphs, and daily experiences of female farmer panelists Magda Nawrocka-Weekes from Dog Star Farm, Noelle Dronen from NOKA Homestead, and Helen Chandler from Lake Divide Farm. We will also be exploring what a growing female presence in agriculture means for the future of farming. Please join us by registering for $30 to $34 per person (scholarship seats are available) through Eventbrite: https://www.eventbrite.com/e/the-sky-speaker-series-women-in-ag-tickets-1992502242845

The Sky Speaker Series is a community event program in Chelsea, Michigan, hosted by The Sky, which aims to build a supportive community for women through speaker panels, workshops, and networking events. Events feature panel discussions, expert speakers, and conversational deep-dives focusing on personal growth, professional transitions, and community topics. 

3. RETURN BOXES AND PLASTIC HALF PINTS: We are missing many share boxes, so before we have to order more boxes, we ask you to return your boxes this week, so we can reuse them. We also could use any plastic half pints that your tomatoes come in. Please save them and bring them back. Thank you!

4. TOMATO HARVESTERS OR WEEDING VOLUNTEERS NEEDED: If you are interested in helping out on Mondays, Tuesdays, Thursdays, or Fridays, we could really use the help, especially to harvest tomatoes in the morning between 7 AM and 11:30 AM. We will even feed you a homecooked lunch! Just email us with the Subject line saying TOMATO HELP or WEEDING HELP, so we know what you are interested in, and what days and times you are available. Thank you!

5. HONEYBEE U-PICK (5700 Scio Church Rd., Ann Arbor): We are open Saturday from 8 AM until 12 PM with extra Tantre Farm produce and local honey at our farm stand for purchase. The blueberries are pretty much over, but you are always welcome to check for any when you come on Saturdays. No raspberries either this year, since we mowed down the old patch and planted a new crop for next year. 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. ROAD CONSTRUCTION NEAR HONEYBEE UPICK: They are putting a roundabout in at the corner of Scio Church Road and Zeeb Road with construction supposedly lasting for the next 2 months. There are several alternate routes if you are coming from the East. 1) You can take Zeeb and turn west on Liberty (gravel) and then turn south or left onto Parker Rd (paved), and then turn left or east on Scio Church (paved) to HoneyBee. 2) Also, if you don’t mind gravel roads take Liberty Rd. (gravel) west to Strieter Rd (gravel), turn left or south on Strieter, and then turn left or east on Scio Church to HoneyBee. 3) If you’re coming from further south, you can travel west on Waters, then turn right or north on Strieter, take Strieter to Scio Church turning right or east and then take a left into HoneyBee. Get a map out to check out these options. If you’re coming from the west on Scio Church Road, you shouldn’t have any problems. Keep updated here: https://www.wcroads.org/wcrc-project/scio-church-rd-at-zeeb-rd-roundabout/

7. 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 8 PM and on Saturdays and Sundays from 9 AM to 5 PM, so please feel free to purchase all your basic local needs and a few extra treats at any of these markets. We will have a small farm stand at the HoneyBee U-pick during our CSA pick up times especially from 8 AM to 12 PM on Saturdays. Also every second Wednesday of May through August, we will be attending 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 August running from 4 to 8 PM.

8. LAST GRASS LAKE MARKET on AUGUST 12 from 4 to 8 PM: For those of you from the Grass Lake area (and anyone else who wants to have a fun time!), Tantre Farm will be setting up tables to sell a variety of fresh produce (arugula, sweet corn, watermelon, tomatoes, kale, onions, peppers, etc.) and answer any questions at the LAST Grass Lake Market for 2026 from 4 PM to 8 PM TONIGHT! There will be other farm produce, flowers, kid activities, music, artisanal goods, food trucks, a swap table for giveaways and taking gently used items, and a movie at dusk. Please check it out on their website: https://www.grasslakemarket.com/  and come say hi!

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 with some self check-in)

*Washtenaw Food Hub (Wed.) –4 PM to 8 PM (Come inside the new Sunflower Farm Market to pick up your share. STAFF there the whole time)

*Pure Pastures (Wed.) —9 AM to 11 AM (JESSICA there most of the time)

*Farm (Fri.)—2 PM to 7 PM (TANTRE STAFF there 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)

CORN LOVERS OF ALL SIZES

We are sure you’ve been waiting impatiently as we have for your first bite of corn, and it’s finally ready! Corn is often referred to as maize and is an ancient staple food of the Americas. Everything on the corn plant can be used: “husks” for Tamales, the “silk” for medicinal tea, the “kernels” for food, and the “stalks” for fodder. Corn contains a significant amount of vitamin A, B-complex, phosphorous and potassium along with vegetable protein.  

As we introduce you to your first ear of Tantre corn, we would be remiss if we forgot about our yearly introductions to two fellow corn lovers: the European corn borer (Ostrinia nubilalis) and the Corn Earworm (Heliothis zea), which you may have encountered already on other ecologically-grown corn. We don’t treat our corn with pesticides, so you may find these corn insects enjoying the corn too, but just break off the damaged part and cook the rest of the ear.

The European corn borer has been a resident of the U.S. since the early 1900s. The larvae are grayish-pink caterpillars with dark heads and spots on the top of each segment about 1 inch long. They chew on leaves and tassels of corn, but especially favor the tasty insides of stalks and ears. It is not partial to corn though, since it has been recorded on 200 different plants, including beans, celery, beets, and potatoes.  

Despite the fact that we hear much about the corn borer, the earworm is probably the worst pest of corn. It is said that American farmers grow two million acres of corn a year just to feed it. The color of the larvae varies from white to green and even red. They have four pairs of prolegs, are spined, and 1-1/2 inches long. These voracious eaters enter corn ears at the tip and work their way to the kernels.  

If you are “lucky” enough to encounter one of these guests in your ear of corn this week, don’t throw the ear away, since you often can use most of the rest of the ear of corn. We are “pleased” to introduce you to these smaller relatives who share your taste for corn.

RECIPES

SPICED POACHED RED PEARS

4 red pears (peeled, with stems left intact)

1 cup sugar (or turbinado sugar)

1 cinnamon stick

1 cup water

Optional: Vanilla ice cream or whipped cream for serving

Peel the pears: Carefully peel the skin off each pear while keeping the stem attached. You can slice a tiny bit off the bottom so they stand up straight. Make the syrup: In a medium saucepan, combine the water, sugar, and cinnamon stick over medium heat until the sugar dissolves. Poach the fruit: Place the peeled pears into the simmering syrup. Cover the pan and cook on medium-low heat for about 15 minutes until the pears are fork-tender. Serve: Remove the pears from the heat, let them cool slightly, and serve warm or at room temperature with a scoop of vanilla ice cream.

POTATO-CHEESE STUFFED PEPPERS (from Mother Earth’s Hassle-Free Vegetable Cookbook) Serves 6

6 Green peppers

1 1/2 tsp salt

3 Tbsp finely chopped onion

1/4 tsp minced garlic

3 cups diced cooked potatoes

1 cup diced Cheddar cheese

1/2 cup chopped celery

1/4 tsp pepper

1/2 cup soft bread crumbs

3 Tbsp butter 

Wash peppers and cut thin slice from stem end to remove seeds. Place peppers in saucepan with boiling water to cover and 1 teaspoon salt. Cover, bring to boil, boil 5 minutes. Remove from water and invert to drain well. Cook onion and garlic in 2 tablespoons butter until tender. Add potatoes, cheese, celery, 1/2 teaspoon salt, and pepper. Mix well and spoon into peppers. Mix bread crumbs and 1 tablespoon butter. Sprinkle over tops of peppers. Place in casserole. Cover and bake at 350 degrees for 30 minutes. Uncover and bake 10 minutes longer to brown bread crumbs.  

BASIL GRAIN SALAD (from Complete Vegetarian Kitchen by Lorna Sass) Serves 4-6

3 cups cooked grains (quinoa, rice, amaranth, etc.)

1 lb small summer squash or zucchini, halved and cut into 1/4-inch slices

2 cups cooked corn kernels

3/4 cup tightly packed minced fresh basil

1/4 cup thinly sliced scallion greens

1/4 cup olive oil

3 Tbsp freshly squeezed lemon juice or balsamic vinegar

1 tsp Dijon mustard

1/2 tsp sea salt, or to taste

Optional: top with sliced cherry tomatoes

Place the cooked grains in a large serving bowl. Add zucchini, corn, basil, and scallion greens and toss. In a food processor or jar, prepare the dressing by combining the remaining ingredients. Pour the dressing over the grain mixture and toss well. Taste and add more lemon juice and salt, if needed. Add cherry tomatoes if desired.

Variation: Substitute fresh dill or cilantro for the basil.

WATERMELON SALAD WITH ARUGULA, FETA, & FRESH HERBS (from https://whiteonricecouple.com/arugula-watermelon-feta-salad/ )

3-4 cups watermelon cubes (about 1 inch cubes)

3 Tablespoons olive oil

zest 1 medium lemon

1 Tablespoon lemon juice

1/4 cup basil (or any herb–mint, oregano, parsley or dill), chopped (reserve a few whole leaves for garnish)

4 ounces feta cheese (approximately)

3 cups fresh arugula

freshly ground black pepper

kosher salt to taste, optional

In large bowl combine olive oil, lemon zest, lemon juice and mint (or herbs or choice). Stir to combine. Add watermelon chunks and gently stir to coat the dressing in the watermelon. Add feta cheese, arugula, black pepper. Gently toss to combine all ingredients. Taste for seasoning and add salt if needed. Serve chilled.

CREAMY RADISH SOUP RECIPE (from https://www.nelliebellie.com/creamy-radish-soup/)

2 lbs radishes rinsed trimmed, and quartered

1 red onion sliced

2 red potatoes, diced or alternately 1 cup sweet corn

8 tablespoons butter

1 tbsp salt

2 teaspoons pepper up to 4 teaspoons…taste and adjust

3 cups milk you can use almond milk or even broth, if you like.

1-3 teaspoons hot sauce

sour cream to taste

Melt margarine or butter on medium-high heat. Add the onion, radishes, corn, salt, pepper, and hot sauce in pan. Bring the butter, onion, radishes, corn, and spices to a boil, keep at a low-boil for about 30 minutes or until the radishes and onions are soft. Be careful not to burn the butter. Keep the temperature on low and stir in the milk. Heat until hot but not boiling. Use an immersion blender or transfer (carefully!) the soup to your blender and blend the soup until creamy. Serve warm with sour cream.

THIS WEEK’S SHARE

RED LEAF AMARANTH GREENS: You will receive a bunch of these vibrant burgundy-red streaked green leaves, which have a tender, nutty flavor; considered a nutritional powerhouse rich in iron, calcium, and vitamins A and C. Amaranth leaves are eaten all over the world in many cuisines and under many names, such as “Red Callaloo” in the Caribbean, “Quintonil” in Mexico “Saag” in India, “Vlita” in Greece, and known as pigweed, green amaranth, redroot amaranth, careless weed, and tumbleweed in the Americas. For more details read this article: https://www.bbg.org/article/weed_of_the_month_pigweed

-How to use: use in soups or as a cooked green like spinach in pies, stews, or salads

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

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. Note: See feature article below.

-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 for long periods in a refrigerator, since it does not like cold temperatures, and will turn black.

BEETS (no greens): You will receive a mix of Red Ace (round, smooth, deep red roots with sweet flavor and medium-tall, red-veined green leaves),  Chioggia (Italian variety with leaves all green and pink-striped stems; root has cherry red, candy-striped flesh and has a sweet, mild flavor) and Golden (orange skin with rich gold interior; mild, sweet flavor when cooked).

-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

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.

ORANGE CARROTS WITH GREENS (Hercules): sweet, orange, cone-shaped roots; good eating quality and stores well. 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.

SLICING 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. 

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. 

SUMMER ONIONS MIX (yellow, red, or cipollini): Summer onions have thin, light-colored skins, higher water content, and a milder, sweeter flavor than storage onions; shorter shelf-life than a storage onion. You will receive a young Ailsa Craig (a sweet, mild, yellow-skinned, heirloom onion), 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: ideal for slicing thinly into summer salads, burgers, and sandwiches; great for light sautés or grilling, as their high sugar content caramelizes beautifully; greens can be chopped into a salad or frozen for making stock

-How to store: wrap in damp towel or plastic bag in fridge for 2-7 days.

NEW POTATOES (Yukon Gold): 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 Yukon Gold (yellowish brown skin with yellow dry flesh and pink eyes; long storage and good tasting).

-How to use: perfect baked, boiled, mashed or fried 

-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 or GRAPE TOMATOES: You will receive any of the following: Five Star Grape (bright-red, sweetest, grape tomato with excellent, sweet flavor and firm, meaty texture with few seeds and little juice), Clementine (tangerine-colored, oval-round fruits; appealing, sweet-tart flavor; exceptional when halved and roasted), Cherry Bomb (vivid red fruits of cherry size; firm, sweet, and well-balanced), Sun Gold Cherry (exceptionally sweet, bright tangerine-orange-cherry tomato; less acidic than the red cherry tomato, so slightly less bland in flavor), Tomatoberry (unique strawberry-shaped, deep red colored fruits with firm, meaty texture and excellent sweet flavor) OR Verona (similar to Juliet, but with even tastier, somewhat plumper, deep red “cocktail plum” fruits; good in sauces and in salads). 

-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 (red OR yellow): 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), OR 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.

GREEN ZUCCHINI: You will receive 1 green zucchini, a popular summer squash featuring a long, cylinder shape, a smooth dark-green skin, and a soft creamy-white inside. 

-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. COMMUNITY TABLE: “BREWING TEPACHE” with RACHEL KANAAN at the WASHTENAW FOOD HUB on WEDNESDAY, JULY 29 at 6 PM to 7 PM: Join us this week with Rachel Kanaan, cofounder of Unity Vibrations, to learn how to brew tepache, a refreshing fermented pineapple drink. Explore simple seasonal ways to customize flavors and discover how natural enzymes and beneficial bacteria develop during fermentation. Participants will enjoy samples, receive recipes, and leave ready to make it at home.

*Registration: https://www.eventbrite.com/e/community-table-brewd-tepache-tickets-1992794037611

**You can check out our Food Hub calendar for all future events here: https://www.thewashtenawfoodhub.com/events/washtenaw-food-hub-events/

***If you are interested in sharing your skill or talent related to food/farming, sustainability, or community, please contact us at sunflowerfarmmarket@gmail.com. Although we may not be able to engage everyone’s skills, we welcome your ideas.

2. ROAD CONSTRUCTION ON OLD US 12 ON THE WAY TO TANTRE FARM: Supposedly starting Wednesday, July 29, the Washtenaw County Road Commission (WCRC) will be performing milling and resurfacing on Old US-12 between Rank Rd and Pierce Rd in Sylvan Township. The road will not be closed to traffic, but delays are likely due to intermittent lane restrictions. The asphalt resurfacing is expected to take approximately three weeks. All dates are tentative and subject to change due to weather conditions. Please contact us if you get delayed or need to delay picking up your box for a day, so we know what happened if you have any problems getting to the farm.

3. HONEYBEE U-PICK (5700 Scio Church Rd., Ann Arbor): We are open Saturday from 8 AM until 12 PM with extra Tantre Farm produce and local honey at our farm stand for purchase. We have a limited number of blueberries for u-pick, especially because we have been noticing the sandhill cranes and wild turkeys are getting a lot of the ripe ones. It is unlikely that we will have already picked blueberries available, unless we get some volunteers to help out on Friday or Saturday. 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 .

4. ROAD CONSTRUCTION NEAR HONEYBEE UPICK: They are putting a roundabout in at the corner of Scio Church Road and Zeeb Road with construction supposedly lasting for the next 2 months. There are several alternate routes if you are coming from the East. 1) You can take Zeeb and turn west on Liberty (gravel) and then turn south or left onto Parker Rd (paved), and then turn left or east on Scio Church (paved) to HoneyBee. 2) Also, if you don’t mind gravel roads take Liberty Rd. (gravel) west to Strieter Rd (gravel), turn left or south on Strieter, and then turn left or east on Scio Church to HoneyBee. 3) If you’re coming from further south, you can travel west on Waters, then turn right or north on Strieter, take Strieter to Scio Church turning right or east and then take a left into HoneyBee. Get a map out to check out these options. If you’re coming from the west on Scio Church Road, you shouldn’t have any problems. Keep updated here: https://www.wcroads.org/wcrc-project/scio-church-rd-at-zeeb-rd-roundabout/

5. TOMATO HARVESTERS OR WEEDING VOLUNTEERS NEEDED: If you are interested in helping out on Mondays, Tuesdays, Thursdays, or Fridays, come join us, especially to harvest tomatoes in the morning between 7 AM and 11:30 AM. We will even feed you a homecooked lunch! Just email us with the Subject line saying TOMATO HELP or WEEDING HELP, so we know what you are interested in, and what days and times you are available. Thank you!

6. 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 8 PM and on Saturdays and Sundays from 9 AM to 5 PM, so please feel free to purchase all your basic local needs and a few extra treats at any of these markets. We will have a small farm stand at the HoneyBee U-pick during our CSA pick up times especially from 8 AM to 12 PM on Saturdays. Also every second Wednesday of May through August, we will be attending 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 August running from 4 to 8 PM.

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 with some self check-in)

*Washtenaw Food Hub (Wed.) –4 PM to 8 PM (Come inside the new Sunflower Farm Market to pick up your share. STAFF there the whole time)

*Pure Pastures (Wed.) —9 AM to 11 AM (JESSICA there most of the time)

*Farm (Fri.)—2 PM to 7 PM (TANTRE STAFF there 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)

BASIL: MORE THAN JUST A CULINARY HERB

Basil’s origin is in India and Southeast Asia, and it has a long, rich history spanning different cultures and regions. From India, it spread through ancient trade routes to Egypt, Greece, and Rome, where it was used in rituals and valued for its medicinal and aromatic properties. Now it is known worldwide and used in many cuisines. Its flavor and scent are highly fragrant, often described as a sweet, fresh, licorice or anise-like aroma, with variations like citrus, clove, or cinnamon depending on the specific variety. It has been used to make royal unguents, perfumes, and medicines. A tea can be made to settle the nerves and aids with indigestion. Medicinally, it is used to stimulate perspiration for the treatment of colds, flu, and fevers.

Fresh basil was also worn throughout the day to help protect, inspire, and elevate the self-esteem of the person who wore it. It protects against contagious diseases and negative influences and is burned as incense and as a disinfectant. The French have used basil to repel mosquitoes and flies, which is why pots of it may be found at sidewalk restaurants in France.

Basil’s most popular use though is as a culinary herb. It is more commonly known for its primary role in tomato sauces, pesto, and salad dressings. It is also popular in Mediterranean dishes and Thai curries. It partners well with almost any summer vegetable, but especially tomatoes, eggplant, peppers, green beans, and summer squash.  

Fresh basil deteriorates quickly, especially when refrigerated. It is a warm-weather crop and is sensitive to cold temperatures. If leaves are wrapped in a dry towel and kept in an airtight container, it can be kept at about 50 degrees for a few days before leaves start blackening. We recommend storing it with the stems in a jar of water on your counter, changing the water every few days to retain its freshness for a week or longer, and no long term refrigeration. You may also freeze fresh leaves in a plastic zip-lock bag. This is very easy; just wash leaves, spin dry, place in Ziploc bag, remove air, seal, and freeze. Basil can also be dried by hanging in a dry, warm, well-ventilated place for about 2 weeks. If you would like to retain some of the green color, it needs to be dried quickly in a dehydrator or in the oven at its lowest setting with door ajar. The leaves can be separated before drying and stirred often. Remove dried leaves and store in a sealed glass jar away from light and heat.

Some people make pesto from the basil leaves and freeze it in ice cube trays or drop on cookie trays like “drop cookies”; then bag it when frozen to be used as needed. Others just mix chopped basil with olive oil or water and freeze in ice cube trays. Remove frozen herb cubes and place in freezer bag. One frozen cube is equivalent to 1 tablespoon fresh or about 1 teaspoon of dried herb, which flavors vegetables, meats, stews, and soups all winter long. Enjoy the aroma of summer! 

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!

BEET AND CUCUMBER GAZPACHO (from Vegetarian Planet by Didi Emmons) Serves 6

4-5 small fresh beets, trimmed

1 tsp ground coriander seeds

1 tsp cumin seeds

2 red bell peppers, seeded and cut into chunks

2 cups cold water

1 cucumber, peeled and chopped

1 cup chopped onion

5 plum tomatoes, chopped

3 Tbsp lime juice (from about 1 1/2 limes)

2 Tbsp olive oil

3 Tbsp chopped cilantro or basil

1 tsp salt

Fresh ground black pepper, to taste

6 Tbsp yogurt or whole, low-fat, or nonfat sour cream

If the beets are large, cut them in half. Put the beets into a large stockpot and cover them with water. Bring the water to a boil, and simmer until the beets can be pierced with a butter knife (depending on the size

of the beets, this can take anywhere between 25-45 minutes). Drain the beets, and, under cold running water, squeeze off the skins and cut the beets into quarters. Place the beets in a food processor or blender. Toast the coriander and cumin in a small dry skillet until they release their fragrance. Add the spices and peppers to the beets. Add 1/2 cup of the water, and blend the mixture until the large chunks are gone, but not to a smooth puree (you want some texture to this soup). Transfer the beet mixture to a large bowl. In the processor or blender, combine the cucumber, onion, and tomatoes. Add 1/2 cup of the water. Process until the mixture is only slightly chunky. Add this mixture to the beet mixture. Add the remaining 1 cup water, the lime juice, the olive oil, the cilantro or basil, and

the salt and pepper. Chill the soup for at least 1 hour. Then ladle it into bowls, garnish each bowl with a tablespoon of yogurt or sour cream, and serve.

Variation: Instead of the red bell peppers, try poblano peppers, however, don’t puree the poblanos; instead, chop them fine. They will add a nice contrast in color to the red of the beets, and a little heat besides.

GARLIC-MARINATED BROCCOLI (from Recipes From a Kitchen Garden) Serves 4

3 Tbsp olive oil

1 tsp finely minced garlic

1 tsp chopped fresh oregano (or 1/2 tsp dried)

2 Tbsp. chopped fresh basil (or 1 tsp dried)

2 Tbsp vinegar

2 tsp soy sauce 

Fresh pepper, to taste

1 head of broccoli, cut into 2- to 3-inch florets

Mix together all ingredients except broccoli. Steam or quickly boil broccoli florets until tender-crisp. Drain and chill in ice water. Toss with marinade and let stand at least 1/2 hour. Serve at room temperature or chilled.    

POTAGE CRECY (contributed by Camille, a French woman traveling across the U.S. in 2002) Serves 4

4 carrots

8-10 potatoes 

1 large onion, chopped 

1/4 cup butter or olive oil

1/2 cup heavy cream or sour cream (optional)

6 cups chicken or vegetable stock

1 bunch basil, chopped (for garnish)

Salt and pepper, to taste

Heat oil or butter in large soup pot and add onions. Stir onions while sautéing for about 5 minutes or until translucent. Then add the carrots and stock to pot. Bring to a boil and then lower heat to simmer for 1 hour. When the carrots are soft, turn off heat and puree with hand blender or food processor. Add salt and pepper to taste. Add cream and garnish with basil.  

TOFU AMARANTH SALAD (from https://www.101cookbooks.com/archives/tofu-amaranth-salad-recipe.html )

1/2 small clove garlic, peeled

1/4 teaspoon red chile flakes

1/4 teaspoon fine grain sea salt, plus more to taste

1 tablespoon sunflower oil

4 scallions or 1 or 2 summer onions, thinly sliced 

2/3 cup (160-ml) coconut milk (full fat)

2 tablespoons fresh lemon juice, plus more to taste

2-3 heads of small lettuce heads (or 1 bunch kale), sliced into 1/2-inch ribbons

1 bunch amaranth leaves

12 ounces extra firm tofu, pat dry and cut into tiny cubes

1 small handful of basil leaves

1 small avocado, thinly sliced

Start by making the dressing. In a mortar and pestle, smash the garlic and chile flakes into a paste along with the salt. Alternately, you can use a food processor. Add the oil and the scallions, and smash or chop a bit more. Transfer the mixture to a jar or bowl, and whisk in the coconut milk, then the lemon juice. Taste, and adjust with more salt or lemon juice if needed. You can store the dressing in a refrigerator for up to a week. Be sure your lettuce and amaranth is well washed and dried, then combine in a bowl along with the tofu and basil. Toss gently. You can either dress at this point or serve the dressing to the side. Add the dressing a bit at a time, until the lettuce is coated to your liking. Taste, and salt, if needed. Add the avocado last and give the salad once last gentle toss. 

Serves 4.

ROAST CHERRY TOMATO SPAGHETTI (from Organic Cookbook by Renee Elliott and Eric Treuille) Serves 4

1 lb cherry tomatoes (or 8 tomatoes cut into chunks)

1 garlic clove, crushed

1/4 tsp red pepper flakes

1/4 cup extra virgin olive oil

1 Tbsp balsamic vinegar

Salt and black pepper, to taste

1 lb spaghetti

1 bunch fresh basil leaves, optional

Preheat the oven to 400 degrees. In a roasting pan, combine the cherry tomatoes, garlic, red pepper flakes, oil and vinegar. Sprinkle with salt and pepper. Toss well to coat. Roast until soft and wilted, about 20 minutes. Cook the pasta in large pot of boiling, salted water until firm to the bite. Drain well and return pasta to the warm pot with the roast tomato sauce and basil, if using. Toss well to coat. Serve hot on warmed plates. 

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.