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.

THIS WEEK’S SHARE

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

BROCCOLI or GREEN CABBAGE: You will receive either 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) or Green Cabbage (a sweet green cabbage; considered a beneficial digestive aid and intestinal cleanser; cabbage has a good amount of vitamins A and C, calcium, potassium, and magnesium).

-How to use: use raw in salads, steamed, sauteed, stir-fried, in casseroles, soups, pizzas, etc.

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

BEETS with GREENS: You will receive a mix of Red Ace (round, smooth, deep red roots with sweet flavor and medium-tall, red-veined green leaves) or Chioggia (Italian variety with leaves all green and pink-striped stems; root has cherry red, candy-striped flesh and has a sweet, mild flavor) or Golden (orange skin with rich gold interior; mild, sweet flavor when cooked).

-How to use: greens can be substituted for spinach and chard in recipes; roots good in soups, stews, roasted, boiled, steamed, excellent grated raw into salads or baked goods.

-How to store: separate roots from leaves and store unwashed in plastic bags in hydrator drawer of refrigerator for up to 2 weeks; store greens wrapped in damp cloth in plastic bag for up to 1 week.

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

-How to use: can be used raw as carrot sticks, grated in salads or juiced; steamed or sauteed, in stews, soups, casseroles, or stir-fries.

-How to store: refrigerate roots in plastic bag for up to 2 weeks; greens may last up to a week refrigerated in plastic bag.

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. 

RED LETTUCE or LETTUCE MIX: You will receive Cherokee Lettuce (a red Summer Crisp with medium-sized, red heads with thick, crisp leaves that have some green with dark red color streaks; crisp texture and mild, nutty flavor; rich in calcium, iron, and vitamins A and C) OR Wildfire Lettuce Mix (a beautiful bag of dark reds and vibrant greens including Green and Red Oakleaf, Green and Red Romaine, and Redleaf lettuces; your lettuce has been rinsed once).

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

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

SUMMER ONIONS (Ailsa Craig): Summer onions have thin, light-colored skins and attached edible green top, 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).

-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 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. 

ZUCCHINI (Golden or Green): gourmet golden and green zucchini with uniform, cylindrical fruits. 

-How to use: use in salads, dips, grilled, casseroles, stuffed, or mashed with butter and seasonings.

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

ANNOUNCEMENTS

1. COMMUNITY TABLE: “LIGHTBRIDGE ACADEMY” with STEPHANIE FIELDS at the WASHTENAW FOOD HUB TODAY (JULY 15) at 6 PM to 7 PM: Lightbridge Academy of Ann Arbor, a new early childhood education center opening this fall, will share information about its high-quality childcare programs, community-centered values, and plans to incorporate local foods from Harvest Kitchen at the Washtenaw Food Hub into student’s lunches. Families can enjoy a hands-on activity for children, while parents learn more about the program and connect with staff.

*Registration: https://www.eventbrite.com/e/community-table-lightbridge-academy-tickets-1991515158449

**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. PLANT & MUSHROOM WALK on WED JULY 15 – 6 to 8 PM at TANTRE FARM: Please join local foraging expert, Rachel Mifsud, to learn about plants and mushrooms. Plant walks are an excellent learning opportunities for those with beginning to intermediate foraging skills, and for anyone wishing to increase their knowledge of the local flora. Our discussion will include information about identification, methods of harvest, preparation, and use. We will explore the area and chose around 20-25 edible, medicinal, or otherwise useful plants and mushrooms to focus on. Kids under 12 are free with paid adult. Walks are almost never cancelled due to weather (one time in 16 years), so dress accordingly. We will be mostly on trails, no need to dress for bushwhacking. You may want to bring a notebook, camera, and water. No other gear is required. Just meet in the front driveway of the main house. Register here for $25: https://www.willforageforfood.com/store/p/walks

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, but they are ripening up nicely. 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. WEEDING VOLUNTEERS NEEDED: If you are interested in helping out–even if it’s just for 10 or 15 minutes before you pick up your box at the farm, come join us. We definitely could use the help!! Please email us any day of the week or evenings until dark with WEEDING in the Subject Line. 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 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 also have a small farm stand at the HoneyBee U-pick during our CSA pick up times especially from 8 AM to 12 PM this weekend. 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)

RECIPES

**Keep in mind a very easy way to find recipe ideas for almost any combination of share box ingredients is to type the items into your preferred “search bar” with the word “recipes” at the end, and many recipe ideas will pop up. Have fun searching!

ETHIOPIAN CABBAGE DISH (from http://m.allrecipes.com/recipe/152937/ethiopian-cabbage-dish ) Serves 5

1/2 cup olive oil

4 carrots, thinly sliced

1 onion, thinly sliced

1 tsp sea salt

1/2 tsp ground black pepper

1/2 tsp ground cumin

1/4 tsp ground turmeric

1/2 head cabbage (or broccoli), shredded

5 potatoes, cut into 1-inch cubes

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

ZUCCHINI CUCUMBER SOUP (from Gourmet, August 2006)

1 lb zucchini or summer squash variety, chopped

3/4 lb seedless cucumber (about 2 cups) or scoop seeds out

1/3 cup chopped sweet onion

1/4 cup white wine vinegar

1/4 cup water

1 tsp chopped fresh hot green chile

1 1/8 tsp salt

1 tsp ground coriander

1/2 cup creme fraiche (4 oz) or plain yogurt

Garnish with fresh cilantro, dill, or parsley, chopped

Puree zucchini, cucumber, onion, vinegar, water, chile, 1 teaspoon salt and 1/2 teaspoon coriander in a blender until very smooth. Whisk remaining 1/8 teaspoon salt and 1/2 teaspoon coriander into creme fraiche or yogurt. Serve topped with dollops of creme fraiche or yogurt and cilantro or parsley. 

BEET, CUCUMBER, AND SWEET ONION SALAD WITH DIJON-HONEY DRESSING (from Bon Appetit, July 2002)

6 medium beets, trimmed 

1 large cucumber, unpeeled, cut into 1/4-inch-thick rounds

1/2 sweet onion, halved lengthwise, thinly sliced 

4 tsp honey

4 tsp apple cider vinegar

1 1/2 tsp Dijon mustard

1/3 cup corn oil

Salt and pepper, to taste

Preheat oven to 400 degrees. Wrap each beet in foil, enclosing completely. Place on rack in oven and bake until beets are tender when pierced with fork, about 1 1/2 hours. Cool in foil. Peel beets, then cut each into 6 slices. Arrange beets, slightly overlapping, on half of large platter. Arrange cucumber slices on other half. Scatter onion in center. (Can be made 4 hours ahead; chill.) Whisk honey, vinegar, and mustard in small bowl to blend. Gradually whisk in oil. Season with salt and pepper. Drizzle over vegetables.

SCALLOPED KALE AND POTATOES (from Quick Vegetarian Pleasures by Jeanne Lemlin)

1 lb kale

5 medium potatoes, thinly sliced

2 garlic cloves, minced

1 1/2 cups grated Swiss cheese

6 Tbsp butter

1/2 tsp salt 

1 1/4 cups milk

Clean and pull the stems from the kale leaves. Cook about 7 minutes. Drain and cool. Chop and set aside. Preheat oven to 425 degrees. Generously butter a 10x10x2-inch baking dish or other shallow baking dish. Spread half the potato slices on the bottom of the dish. Spread on all of the kale; then sprinkle on the garlic and half of the cheese, butter salt and pepper. Top with the remaining potato slices, cheese, butter, salt and pepper. Carefully pour in the milk and gently shake the dish to distribute. Bake 50 minutes or until the potatoes are tender and the top is nicely browned.

EARLY SPRING MEDLEY (from Simple Food for the Good Life by Helen Nearing)

4 Tbsp oil or butter

3 onions, sliced in rings

6 outer leaves of lettuce, chopped

2 cups peas

2 carrots, sliced

1 cup new potatoes, cubed

Heat oil in heavy pot. Add vegetables. Cover and cook over low heat, stirring occasionally. When carrots are tender, take off heat and serve.

THIS WEEK’S SHARE

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

RED LEAF AMARANTH GREENS: You will receive a bag 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.

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

To skin fava beans: blanch for 1 minute, then drain and cool; with your thumbnail, pull open the sprout end and squeeze the bean out of its skin. 

-How to use: stew skinned beans in a little butter, oil or cream seasoned with winter savory, thyme or sage; saute with other vegetables and toss with pasta; good in soups; lots of recipes on the internet.

-How to store: store fresh, unshelled beans in the refrigerator up to a week; once shelled, blanched and skinned, favas can be frozen in plastic containers for longer storage; shelled beans are best used within a few days

BROCCOLI (De Cicco): a traditional Italian heirloom variety of broccoli shoots producing small, avg. 3–4″ main heads projected well above the foliage followed by a large yield of side-shoot spears; all the stems and leaves and everything can and should be eaten. 

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

-How to use: can be used raw as carrot sticks, grated in salads or juiced; steamed or sauteed, in stews, soups, casseroles, or stir-fries; leaves can be chopped and added to salads, pesto, or soups

-How to store: refrigerate roots in plastic bag for up to 2 weeks; greens may last up to a week refrigerated in plastic bag.

FRESH HERBS: You will be receiving fresh herbs off and on throughout the summer, since harvesting them often means they need a few weeks to recover before we harvest again. Here are a couple of links to help you know more about how to use fresh herbs: https://www.urbancultivator.net/cooking-with-fresh-herbs/. The following is a good link to help you identify your herb with images and descriptions: http://theherbexchange.com/25-best-herbs-to-grow-in-your-kitchen-garden/ . You will receive 1 of the following:  

*Winter Savory (a semi-evergreen, perennial herb; its strong spicy flavor goes well with beans and meat; medicinally it has antiseptic, aromatic, carminative, and digestive benefits, as well as relieves bee stings; fresh savory has a strong spicy-pepper flavor and resinous odor similar to fresh thyme).

*Common Thyme: tiny green leaves used in meat and vegetable dishes and most casseroles, soups, stews, and medicinal teas, which soothe sore throats.

*Lemon Balm: these fragrant lemon-minty leaves make a delicate herbal tea, served hot or cold; good addition to lettuce or fruit salads and ice cream; nicely paired with grilled fish or lamb and tossed with steamed vegetables; also aids in depression, tension, or nausea.

-How to use: make a soothing tea or infusion; adds a delicious flavor when minced and added to cooked peas, carrots, potatoes, salads,

-How to store: store herbs upright with cut stems in 1 or 2 inches of water and refrigerate for up to 1 week or wrap in slightly dampened cloth or plastic bag and store in refrigerator. 

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.

KOHLRABI (purple or green): delicious bulbous member of the cabbage family, that grows above ground with purple or green skin and crisp, apple-white flesh tubers

-How to use: remove the skin and then good steamed and mashed with potatoes, added to soups or stews, or delicious sliced and simply eaten raw with dip

-How to store: store in refrigerator for up to a month when you remove the leaves.

GREEN ONIONS (also called “scallions ” or “spring onions”): You will receive either young shoots of either red or white bulbs with long green stalks; milder tasting than large bulb onions; full of great fiber and antioxidants, high in potassium and source of vitamins C and B-6.

-How to use: the bulb, flowers, and green leaves are edible; can be cooked, grilled, roasted whole as a vegetable; chopped in salads, soups, and other dishes for flavor.

-How to store: refrigerate in damp towel/plastic bag for 5-7 days.

NEW RED POTATOES: New potatoes are just young potatoes that haven’t had time to convert their sugar fully into starch and often have a crisp, waxy texture and thin, underdeveloped wispy skins.

-How to use: good boiled or pan-roasted, but particularly suited for potato salad, since they hold their shape well after being cut and cooked.   

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

RADISHES: You will receive Pink Beauty (pink-colored root with mild, spicy flavor) or Purple Bacchus (stunning, purple, round radish with white inner flesh. Very good flavor and not too hot) . 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. 

SWISS CHARD (Firebird): striking, deeply colored, wine-red leaves and vibrant crimson stems; heavily savoyed (crinkled) and mild, earthy flavor; good source of vitamins A, E, and C, as well as iron and calcium and close relative of garden beets

-How to use: greens can be prepared like spinach, and stalks like asparagus; good steamed, sauteed, stir-fried, and in soups.

-How to store: wrap in damp cloth in a plastic bag and refrigerate for up to 2-4 days.  

ZUCCHINI (Golden & Green): **SURPRISE! We discovered that these gourmet golden and green zucchini were ready, so we thought you may enjoy some of these uniform, cylindrical fruits in your box as well. 

-How to use: use in salads, dips, grilled, casseroles, stuffed, or mashed with butter and seasonings.

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

ANNOUNCEMENTS

1. 4th of July VACATIONS or OUT OF TOWN: Please let us know of any last minute changes in pick up days or locations if you will be out of town for the 4th of July weekend and need to donate it to a needy family. Thanks for being courteous and letting us know if something has changed. Safe travels or enjoy some grilling or cookout celebrations at home!! 

2. COMMUNITY TABLE: “BERRY JAM PRESERVING” at the WASHTENAW FOOD HUB with JESSICA READ on WEDNESDAY, JULY 1, from 6 – 7 PM: Come join the fun with Jessica Read for a hands-on, beginner-friendly demonstration of small-batch jam canning. With nearly 20 years of experience, she’ll share simple, safe techniques for preserving jam at home. Learn how canning captures seasonal abundance, reduces food waste, and helps you enjoy local harvests year-round. No experience needed!

*Registration: https://www.eventbrite.com/e/community-table-berry-jam-preserving-tickets-1991514333983

**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.

3. PLANT & MUSHROOM WALK on WED JULY 15 – 6 to 8 PM at TANTRE FARM: Please join local foraging expert, Rachel Mifsud, to learn about plants and mushrooms. Plant walks are an excellent learning opportunities for those with beginning to intermediate foraging skills, and for anyone wishing to increase their knowledge of the local flora. Our discussion will include information about identification, methods of harvest, preparation, and use. We will explore the area and chose around 20-25 edible, medicinal, or otherwise useful plants and mushrooms to focus on. Kids under 12 are free with paid adult. Walks are almost never cancelled due to weather (one time in 16 years), so dress accordingly. We will be mostly on trails, no need to dress for bushwhacking. You may want to bring a notebook, camera, and water. No other gear is required. Just meet in the front driveway of the main house. Register here for $25: https://www.willforageforfood.com/store/p/walks

4. 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 hopefully local honey at our farm stand. We have a limited number of blueberries for u-pick, but they are ripening up nicely. It is highly 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 .

5. 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/

6. WEEDING VOLUNTEERS NEEDED: If you are interested in helping out–even if it’s just for 10 or 15 minutes before you pick up your box at the farm, come join us. We definitely could use the help!! Please contact us any day of the week or evenings until dark. Thank you!

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 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 also have a small farm stand at the HoneyBee U-pick during our CSA pick up times especially from 8 AM to 12 PM this weekend. 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. 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

**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!

HERB BLENDER DRINK

Wash and remove leaves from 1 bunch of peppermint or lemon balm. Blend leaves in blender with 6-8 ice cubes and about 2-4 quarts of water. Drizzle sweetener (sugar, honey, maple syrup) to taste. Strain through a sieve into a pitcher. Add some whole ice cubes to a glass. Very refreshing! We HIGHLY recommend it!

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

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

1 cup potato in 1-inch dice

1 tsp salt

1/2 tsp pepper

2 Tbsp olive oil

2 Tbsp finely chopped green onion

1 clove garlic, minced

2 tsp white balsamic vinegar

1 Tbsp chopped parsley

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

STIR-FRIED KOHLRABI (from The Goodness of Potatoes and Root Vegetables) Serves 4

1-3 kohlrabi, peeled

3 medium carrots

4 Tbsp peanut oil

3 cloves garlic, peeled and thinly sliced

3 green onions, sliced

1-2 fresh chili peppers, sliced

1/2 cup water

Salt, to taste

4 Tbsp oyster sauce (optional)

Slice kohlrabi and diagonally into thin, elongated ovals. Heat peanut oil in wok or large, heavy skillet; when it begins to smoke, toss in garlic and ginger. Stir once, then add kohlrabi and carrots; toss and cook 2 minutes. Add green onions and chilies; stir-fry 1 minute, then pour in 1/2 cup water. Cover, reduce heat and cook 5 minutes. Remove cover and toss in a little salt and the oyster sauce, if using.  

VINAIGRETTE DRESSING

6 Tbsp vegetable oil

2 Tbsp white wine vinegar

1 tsp Dijon-style mustard

1 tsp fresh savory or thyme, minced

1 tsp fresh basil, minced

1/4 tsp dried marjoram, crushed

1/4 tsp paprika

Mix ingredients and serve over lettuce, arugula, kale, or other salad ingredients. Other herbs may be substituted for different flavor combinations.

ZUCCHINI SALAD (from The World in Your Kitchen) Serves 4

1-2 zucchini, sliced

4-6 Tbsp olive oil

2-3 Tbsp lemon juice 

2 cloves garlic, crushed

1 tsp caraway seeds, crushed

1 tsp fresh thyme or winter savory, minced

Salt and pepper, to taste

Pinch of paprika

Lemon Balm garnish

Steam zucchini or boil in salted water for 2-3 minutes. While they are cooking, whisk oil into lemon juice. Add garlic, caraway seeds, herbs, salt and pepper. Drain zucchini and place in a serving dish. Pour the dressing over, and mix well. Sprinkle a little paprika on top before serving either hot or cold. Garnish with chopped lemon balm!

AMARANTH LEAVES (SPINACH) IN COCONUT MILK (from https://www.food.com/recipe/amaranth-leaves-spinach-in-coconut-milk-279618 ) Serves 4-6.

2-lb amaranth leaves (spinach, Swiss chard, beet greens, etc.)

1 liter water

14-oz can coconut milk

1 large onion or 1 bunch green onions

2 large tomatoes

1 tablespoon vegetable oil

1 teaspoon salt

1 lemon (optional)

Bring water and salt to the boil in a large pot. Add washed amaranth leaves and boil for 15 minutes or until tender. In a separate pan, heat the oil and cook the chopped onion until golden brown. Add the chopped tomatoes and cook until soft. Add the well drained amaranth leaves and stir to combine. Add the coconut milk and continue cooking for about 10 minutes. Adjust seasoning or add lemon juice to taste. 

THIS WEEK’S SHARE

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

ARUGULA OR BUNCHING BROCCOLI: Wednesday members will receive Arugula (an aromatic, bright green, salad green with a peppery mustard flavor; rich in iron and vitamins A and C) and Fri/Sat members will receive Bunching 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: add to salads, soups, and sautéed vegetable dishes

-How to store: Arugula is very perishable, so use up quickly within 3 to 5 days; store in plastic bag in refrigerator. Broccoli can last about a week in a plastic bag or damp cloth. 

ASPARAGUS: also known as “sparrowgrass”, prized for its tender young shoots, which can be green, purple, and sometimes white; known for its savory, grassy flavor and rich nutritional profile. Native to Europe, Asia, and North Africa, it is a cool-season crop typically harvested in spring.

– How to use: serve raw, chopped in salads, or with dips. You can also steam, roast, grill.

– How to store: wrap in damp cloth and plastic bag, then refrigerate. Alternatively, bundle spears with rubber band and place upright in container with an inch of water.

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

To skin fava beans: blanch for 1 minute, then drain and cool; with your thumbnail, pull open the sprout end and squeeze the bean out of its skin. 

-How to use: if bean is young enough, the whole pod can be cooked, but most people will take the bean out of the pod and stew skinned beans in a little butter, oil or cream seasoned with winter savory, thyme or sage; saute with other vegetables and toss with pasta; good in soups;  excellent as a fava bean hummus or bean dip; lots of recipes on the internet.

-How to store: store fresh, unshelled beans in the refrigerator up to a week; once shelled, blanched and skinned, favas can be frozen in plastic containers for longer storage; shelled beans are best used within a few days

GARLIC SCAPES: slender green stems with a slight bulge at the bottom (resemble chives, except for the bulge and often curled); the flower top of a garlic plant; tender and milder in flavor than mature garlic, but can be substituted for garlic cloves in recipes.

-How to use: mild garlic flavor, so delicious chopped in salads, roasted, and sauteed.  

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

KALE (Green Curly or Lacinato): You will receive either Green Curly (well-ruffled, curly green leaves on green stems; this variety makes a good, roasted “kale chip”) or Lacinato Kale (also called “dinosaur kale, tuscano, or black kale”; dark green, noncurled, blistered leaves, but heavily savoyed).

-How to use: for salads, soups, and light cooking.

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

PURPLE KOHLRABI with GREENS: delicious bulbous member of the cabbage family, that grows above ground; purple skin and crisp, apple-white flesh tubers and leaves are good sources of vitamins C and A, calcium, potassium, and fiber.

-How to use: good steamed and then mashed with potatoes, added to soups or stews, or delicious sliced and eaten raw with dip; greens are excellent cooked just like kale

-How to store: store in refrigerator for up to a month when you remove the leaves.

LETTUCE MIX (Wildfire): a beautiful bag of dark reds and vibrant greens including Green and Red Oakleaf, Green and Red Romaine, and Redleaf lettuces; your lettuce has been rinsed once.

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

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

ROMAINE LETTUCE: upright, dense heads produce long, uniform hearts with good flavor; rich in calcium, iron, and vitamins A and C.

-How to use: raw in salads or (believe it or not!) use in soups; use in sandwiches or wraps

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

GREEN ONIONS (also called “scallions ” or “spring onions”): You will receive either young shoots of either red or white bulbs with long green stalks; milder tasting than large bulb onions; full of great fiber and antioxidants, high in potassium and source of vitamins C and B-6.

-How to use: the bulb, flowers, and green leaves are edible; can be cooked, grilled, roasted whole as a vegetable; chopped in salads, soups, and other dishes for flavor.

-How to store: refrigerate in damp towel/plastic bag for 5-7 days.

SUGAR SNAP PEAS: “round” pod of edible-pod pea, known for its sweetness and crunchy texture; enjoyed raw or cooked and are a good source of vitamins and fiber. 

-How to use: add edible pods to soups, stews, sautés, or stir-fries; blanch or steam for 2-4 minutes only until color is bright green; snap or snow peas can be eaten raw in salads or cooked quickly as in stir-fries or deep fry in tempura batter.

-How to store: refrigerate in plastic bag for 4-5 days; if kept too long, their sweet flavor and crisp texture diminishes.

PURPLE BACCHUS RADISHES with Greens: stunning, purple, round radish with white inner flesh. Very good flavor and not too hot; radish greens are an excellent source of vitamins A, C, and the B’s

-How to use: roots can be eaten 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. 

ANNOUNCEMENTS

1. 4th of July VACATIONS or OUT OF TOWN: Please let us know of any last minute changes in pick up days or locations if you will be out of town for the 4th of July weekend and need to put your share on hold or donate it to a needy family. Thanks for being courteous and letting us know. Safe travels!! 

2.”TASTE LOCAL” AT SUNFLOWER FARM MARKET WITH RITESPICE KITCHEN on WEDNESDAY, JUNE 17, from 4 to 6 PM: Join us for a special Wednesday evening pop-up demonstration with Ritespice Kitchen. Learn about the history of Ritespice and their commitment to using mostly local, organic ingredients and inspired from cuisines all over the world, with a special focus on the bold, vibrant tastes of South Asia. Sample a variety of their flavorful drinks, wraps, and entrées while discovering the inspiration behind their cuisine. Buy a prepared food to take home for supper!

3. COMMUNITY TABLE: “AMAZING POPCORN” at the WASHTENAW FOOD HUB with CHARLIE SING on WEDNESDAY, JUNE 17, from 6 – 7 PM: Join us at this week’s Community Table for an engaging talk with Charlie Sing of Amaizin’ Pop LLC! From growing up in a rural Illinois farming community to transforming a hobby farm into a full-time business, Charlie has developed unique hybrid popcorn strains known throughout the region. Learn about popcorn cultivation, processing, and distribution while hearing the story behind some of the area’s finest popcorn! Learn more about Charlie Sing here: https://aadl.org/node/624668

Registration (free): https://www.eventbrite.com/e/1989621064162?aff=oddtdtcreator

**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. 

4. HONEYBEE U-PICK (5700 Scio Church Rd., Ann Arbor) is OPEN: The STRAWBERRIES are ready, but they are smaller this year due to weather, an older patch, and the grass has taken over, so pretty weedy!! It takes a little hunting, but the berries are there and soooo delicious! Last weekend people were finding buckets of them, but it is a hunt this year. Due to that, we are only open a couple of days in the middle of the week, but every weekend. This week we will be open on Thursday from 8 AM to 4 PM and then again on Saturdays and Sundays, from 8 AM until 4 PM. If you would like to take the time, any CSA member can sign in with the attendant and pick a PINT of strawberries for free this week through Sunday, but see below for note on ROAD CONSTRUCTION. We also will have a variety of Tantre Farm and Second Spring Farm produce this week at our farm stand. Other u-pick opportunities will be blueberries in July, but no raspberries this year, since we had to replant them. Sign up to be on our mailing list, so you know times, prices, weather-related closings, etc. here: https://www.tantrefarm.com/honey-bee/

5. ROAD CONSTRUCTION NEAR HONEYBEE UPICK: They are putting a roundabout in at the corner of Scio Church Road and Zeeb Road with construction supposedly starting this week and 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 east 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/

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 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 also have a small farm stand at the HoneyBee U-pick (more details to follow when our u-pick is open) during our CSA pick up times especially from 8 AM to 12 PM this weekend. 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. DO YOU LIKE TO WORK “OUTSIDE”? TANTRE FARM IS HIRING! We are looking for part-time and full-time workers who are interested in getting their hands dirty and enjoy healthy, hearty, hard work. We provide home-cooked lunches every day with food from the farm. Room and board are available for full time work, and part time work is available as well for an hourly wage. Please email us or fill out an application from our website at https://www.tantrefarm.com/internships /

8. 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)

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

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

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

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

RECIPES

**Keep in mind a very easy way to find recipe ideas for almost any combination of share box ingredients is to type the items into your preferred “search bar” with the word “recipes” at the end, and many recipe ideas will pop up. Have fun searching!

FAVA BEAN AND SPRING VEGETABLE SOUP (from Bon Appetit, May 2000)

1 Tbsp olive oil

2 large leeks (or 4-6 garlic scapes or green onions), thinly sliced (about 2-3 cups)

1/2 cup chopped, carrot

4 1/2 cups stock

2 cups shelled fresh fava beans (from about 1.5 to 2 lbs unshelled) 

5 oz green beans, trimmed, cut into 1-inch pieces

8 oz asparagus, trimmed, spears cut diagonally into 1-inch pieces

2/3 cup thinly sliced fresh basil

Salt and pepper, to taste

Freshly grated Parmesan cheese (optional)

Heat oil in heavy large saucepan over medium heat. Add leeks and carrot; saute until vegetables are tender but not brown, about 8 minutes. Add broth and bring to boil. Add favas and green beans and simmer until almost tender, about 8 minutes. Add asparagus and 1/3 cup basil and simmer until all vegetables are very tender, about 7 minutes longer. Season soup with salt and pepper. Stir in 1/3 cup basil. Ladle soup into bowls. Serve, passing Parmesan separately, if desired. 

RADISHES AND GREEN ONIONS WITH FETA CHEESE (from Rolling Prairie Cookbook by Nancy O’Connor) Serves 6-8

2 cups thinly sliced radishes

3-4 green onions, chopped

4 oz Feta cheese, crumbled

10-12 Kalamata olives, pitted, and chopped coarsely

1 Tbsp chopped fresh mint

1/4 tsp salt

Freshly ground pepper

1 1/2 Tbsp olive oil 

1 Tbsp freshly-squeezed lemon juice

Toss together the radishes, green onions, Feta cheese, olives, and mint. Season with the salt and pepper. Toss again. Whisk the olive oil and lemon juice together and pour over the vegetable mixture. Toss to coat vegetables with dressing. 

STEAMED KOHLRABI WITH LEMON BUTTER (from Farm-Fresh Recipes by Janet Majure) Serves 4

1 bulb kohlrabi

2 Tbsp butter

1 Tbsp lemon juice

1 or 2 green onions, minced

1-2 Tbsp minced fresh parsley

1-2 Tbsp minced lemon balm (optional)

Salt and pepper, to taste

Trim kohlrabi, but do not peel. Steam over simmering water, covered, for about 40 minutes or until tender. Cool slightly, then peel and chop. In saucepan, melt butter over medium heat; stir in lemon juice, garlic, and parsley. Cook 2 minutes. Add kohlrabi and lemon balm; toss to coat. Season with salt and pepper. Young kohlrabi greens can be cooked like kale or collard greens, so steamed sautéed or shredded into salads.

GARLIC STIR-FRIED SNAP PEAS (from From Asparagus to Zucchini: A Guide to Cooking Farm-Fresh Seasonal Produce by MACSAC) Makes 3-4 servings

3 cups sugar snap peas

1 Tbsp oil (any mild one)

2 large garlic cloves (or 2 garlic scapes), minced

2 tsp fresh lemon juice

Salt and pepper, to taste

Cooked rice (optional)

Heat oil in skillet. Stir in garlic. Add peas; cook and stir 2-4 minutes on medium heat. Remove and sprinkle on lemon juice. Add salt and pepper. Serve over rice, if desired.  

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 kale (or kohlrabi leaves), stems removed and chopped

2 carrots, thinly sliced (or grated)

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

½ cup radishes, thinly sliced

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 (or 1 garlic scape), minced

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. Optional: Add lettuce to this mixture for more flavor and texture to bulk it out. Could peel, grate or thinly slice the kohrabi bulb into this salad.

In our newsletter, we try to give you an accurate listing of the produce in your box; however, since the newsletter is published before the harvest, we may sometimes substitute some vegetables for others. The information provided here is also published each week on our website. **Also, if you’re having trouble identifying any unfamiliar produce, please look for “Veggie ID” with additional information on our website under CSA INFO or under RECIPES.

THIS WEEK’S SHARE

ASPARAGUS: Also known as “sparrowgrass”, prized for its tender young shoots, which can be green, purple, and sometimes white; known for its savory, grassy flavor and rich nutritional profile. Native to Europe, Asia, and North Africa, it is a cool-season crop typically harvested in spring.

– How to use: serve raw, chopped in salads, or with dips. You can also steam, roast, grill.

– How to store: wrap in damp cloth and plastic bag, then refrigerate. Alternatively, bundle spears with rubber band and place upright in container with an inch of water.

NAPA CABBAGE: crinkly, thickly veined leaves, which are cream-colored with celadon green tips; unlike the strong-flavored waxy leaves on round cabbage heads, these are thin, crisp, and delicately mild and excellent with kimchi; good source of vitamin A, folic acid, and potassium.

-How to use: excellent in stir-fries, soups, or salads; can be sauteed or eaten raw.

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

GARLIC SCAPES: the tender, curly green stems and unopened flower buds that grow from hardneck garlic plants in the late spring or early summer; tender and milder in flavor than mature garlic, but can be substituted for garlic cloves in recipes; absolutely delicious!  Good ideas here for more uses: https://www.seriouseats.com/the-crisper-whisperer-what-to-do-with-garlic-scapes-recipe

-How to use: mild garlic flavor, so delicious chopped in salads, roasted, and sauteed.

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

FRESH HERBS: You will be receiving fresh herbs off and on throughout the summer, since harvesting them often means they need a few weeks to recover before we harvest again. Here are a couple of links to help you know more about how to use fresh herbs: https://www.urbancultivator.net/cooking-with-fresh-herbs/. The following is a good link to help you identify your herb with images and descriptions: http://theherbexchange.com/25-best-herbs-to-grow-in-your-kitchen-garden/ . You will receive 1 of the following:

*Mojito Mint (this mint has a green stem with large green, crinkly leaves and has a much milder flavor with hints of citrus, which make it good in salads, desserts, smoothies, and even your water bottle; great for muddling in cocktails; aids in digestion)

*Sage (an herb from an evergreen shrub in the mint family with long, narrow, grayish-green leaves; a musky aroma and a warm and spicy taste; wonderful flavor enhancement for seafood, vegetables, stuffing, and savory breads; rub sage, cracked pepper, and garlic into pork tenderloin or chops before cooking. It is used for digestive problems, heartburn, depression, memory loss; used also in smudging negative energy from spaces)

-How to use: make a soothing tea or infusion; adds a delicious flavor when minced and added to cooked peas, carrots, potatoes, salads,

-How to store: store herbs upright with cut stems in 1 or 2 inches of water and refrigerate for up to 1 week or wrap in slightly dampened cloth or plastic bag and store in refrigerator.

LETTUCE MIX (Wildfire): a beautiful bag of dark reds and vibrant greens including Green and Red Oakleaf, Green and Red Romaine, and Redleaf lettuces; your lettuce has been rinsed once.

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

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

ORGANIC POTATO MIX from Second Spring Farm: You will receive Carola (yellow potato from Germany; smooth, creamy texture that is good for baking or frying) and Purple Viking (deep purple skin dappled with pink splashes and stripes; flesh is bright white and creamy-good, good for baking and mashes perfectly). 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 store: keep unwashed in cool, dark place in paper bag.

ORGANIC RED SHALLOTS from Second Spring Farm: You will receive Red Shallots (member of the onion family; classic teardrop shape, reddish-copper skin, and white flesh; richer, sweeter and milder flavor typically than onions). Thanks to Second Spring Farm with farm description above.

-How to use: good pickled, raw, roasted; excellent caramelized and in vinaigrettes, in soups, stews or egg dishes

-How to store: store in dry, well-ventilated place for several months.

SPINACH: crisp, dark green leaf–best eaten raw or with minimal cooking to obtain the beneficial chlorophyll, as well as vitamins A and C; delicious flavor when juiced

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

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

ORGANIC SWEET POTATOES from Second Spring Farm: these are incredibly large, edible roots related to the morning-glory family that have dark red-orange, purple, or deep red skin with a vivid orange, moist, sweet flesh; high in vitamins A & C; a good source of antioxidants, particularly in the purple varieties. Thanks to Second Spring Farm with farm description above.

-How to use: can be baked, roasted, mashed, sautéed, or made into fries or chips; sometimes made into pies, waffles, pancakes, breads, and cookies.

-How to store: store in a cool, dark place like winter squash. Note: Do not store in plastic or in fridge, unless cooked.

ANNOUNCEMENTS

1. WEEDING VOLUNTEERS NEEDED: If you are interested in helping out–even if it’s just for 10 or 15 minutes before you pick up your box at the farm, come join us any day of the week or evenings until dark. Please email us at info@tantrefarm or text Deb at 734-385-6748 with WEEDING HELP in the Subject Line. Thank you!

2. COMMUNITY TABLE: “Companion Planting with Perennials” at the WASHTENAW FOOD HUB with IAN MILLER on WEDNESDAY, JUNE 3 from 6 PM – 7 PM: Join us this week with Ian Miller of Forager’s Garden for a hands-on workshop on companion planting with perennials and building a healthier garden ecosystem. Learn how to make a Jadam Microbial Solution (JMS) and explore soil health, tree propagation, and permaculture practices. Participants will receive finished microbial solution samples, seeds, plants, tree cuttings, and take-home guides on propagation methods, permaculture resources, and local nurseries.

Registration: https://www.eventbrite.com/e/community-table-companion-planting-w-perennials-tickets-1989337785869?aff=oddtdtcreator

**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.

3. FARMERS MARKETS: If you need to supplement your share with a few extra items, we are set up at the Ann Arbor Farmers Market on Wed. and Sat. starting at 7 AM. We will also be at the Chelsea Farmers Market 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 also have a small farm stand at the HoneyBee U-pick (more details to follow when our u-pick is open) during our CSA pick up times especially from 8 AM to 12 PM this weekend. 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.

4. DO YOU LIKE TO WORK “OUTSIDE”? TANTRE FARM IS HIRING! We are looking for part-time and full-time workers who are interested in getting their hands dirty and enjoy healthy, hearty, hard work. We provide home-cooked lunches every day with food from the farm. Room and board are available for full time work, and part time work is available as well for an hourly wage. Please email us or fill out an application from our website at https://www.tantrefarm.com/internships/

5. 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)

FOOD FOR THOUGHT

By Deb

Over the winter we sometimes have a few extra moments to read and wonder as we sit by the wood stove, and sometimes our minds consider issues that go beyond our impact locally. As we begin our new summer season this week we wanted to give you a few facts to ponder, and consider a thoughtful look at our perceptions of food on a personal scale, but also on a global scale. We all may consider how we are part of the problem of food waste as farmers and consumers, but also more importantly how we can be part of the solution.

Here are some statistics to consider:
*About a third of the planet’s food goes to waste, often because of its looks. That’s enough to feed two billion people.

*Fruits and vegetables, plus roots and tubers have the highest wastage rates of any food.

*At retail level, large quantities of food are wasted due to quality standards that over-emphasize appearance.

*Even if just one-fourth of the food currently lost or wasted globally could be saved, it would be enough to feed 870 million hungry people in the world.

*In medium- and high-income countries food is wasted and lost mainly at later stages in the supply chain. Differing from the situation in developing countries, the behavior of consumers plays a huge part in industrialized countries. The study identified a lack of coordination between actors in the supply chain as a contributing factor. Farmer-buyer agreements can be helpful to increase the level of coordination.

Additionally, raising awareness among industries, retailers and consumers, as well as finding beneficial use for food that is presently thrown away are useful measures to decrease the amount of losses and waste. (sourced from http://www.fao.org/save-food/resources/keyfindings/en ).

Other related articles below:

https://www.nationalgeographic.com/magazine/2016/03/global-food-waste-statistics

https://www.npr.org/tags/395584998/ugly-produce

https://www.economist.com/finance-and-economics/2018/01/11/a-new-market-for-old-and-ugly-fruit-and-vegetables-takes-shape

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!

GRILLED GARLIC SCAPES AND ASPARAGUS

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

ASPARAGUS WITH LEMON AND MINT (from https://www.food.com/recipe/asparagus-with-lemon-and-mint-126827 )

2-lbs asparagus, cut diagonally into 2-in. lengths

2 tablespoons extra virgin olive oil

2 teaspoons lemon zest, finely grated

1⁄2 teaspoon salt

1⁄2 teaspoon fresh ground pepper

3 tablespoons very fresh mint leaves, finely shredded

1 tablespoon lemon juice

In large pot of boiling salted water, cook asparagus 3 to 5 minutes, until crisp-tender. Drain in colander; dry on paper towel. In serving bowl, combine olive oil, lemon zest, salt and pepper. Add hot asparagus. Toss mixture to bring to room temperature. Just before serving, stir in mint and lemon juice. Serve at room temperature. Serves 8.

NAPA CABBAGE SALAD (by Carol from www.allrecipes.com ) Serves 6

1 head Napa cabbage

1 bunch minced green onions (or 1/2 cup minced garlic scapes)

1/3 cup butter

1 (3 oz) package ramen noodles, broken

2 Tbsp sesame seeds

1 cup slivered almonds

1/4 cup cider vinegar

3/4 cup vegetable oil

1/2 cup white sugar

2 Tbsp soy sauce

Finely shred the head of cabbage; do not chop. Combine the green onions and cabbage in a large bowl, cover and refrigerate until ready to serve. Preheat oven to 350 degrees. Make the crunchies: melt the butter in a pot. Mix the ramen noodles, sesame seeds and almonds into the pot with the melted butter. Spoon the mixture onto a baking sheet and bake the crunchies in the preheated 350 degrees oven, turning often to make sure they do not burn. When they are browned remove them from the oven. Make the dressing: in a small saucepan, heat vinegar, oil, sugar, and soy sauce. Bring the mixture to a boil, let boil for 1 minute. Remove the pan from heat and let cool. Combine dressing, crunchies, and cabbage immediately before serving. Serve right away or the crunchies will get soggy.

SPINACH AND SCAPE FRITTATA (adapted from www.dakotagarlic.com  )

3 Tbsp olive oil

10 eggs

1 cup (1/2 lb) chopped raw spinach

1/2 cup grated Parmesan cheese

1 Tbsp chopped parsley or basil

1/2 cup finely chopped garlic scapes

Salt and pepper, to taste

Preheat oven to 350 degrees. In a large bowl mix all ingredients except oil and scapes. Heat oil in a 10-inch ovenproof skillet on the stove. Add the scapes and saute until tender on medium heat for about five minutes. Pour egg mixture in skillet with garlic and cook over low for three minutes. Place in oven and bake uncovered for 10 minutes or until top is set. Cut into wedges and serve.

ORECCHIETTE WITH SWEET POTATO, PECANS, AND SHALLOT SAGE BROWN BUTTER (adapted from From Asparagus to Zucchini: A Guide to Cooking Farm-Fresh Seasonal Produce by MACSAC) Serves 4-6

5-6 oz orecchiette (“little ears”) pasta

6-8 Tbsp butter

3 Tbsp finely chopped Second Spring Farm’s shallots

2 tsp minced garlic scapes

2 tsp minced fresh sage

3 cup cubed, cooked winter squash or Second Spring’s sweet potatoes

Salt and pepper, to taste

1/2 cup chopped, toasted pecans (or walnuts)

Freshly grated Parmesan cheese

Cook pasta in lots of boiling salted water until tender. Meanwhile, heat butter over medium heat in large skillet. Add shallots, garlic, and sage; cook until butter just begins to brown. Reduce heat to low and stir in pumpkin/squash. Add salt and pepper to taste. Drain pasta; toss with pumpkin/squash and pecans. Serve immediately with Parmesan.