RED ACE BEETS: round, smooth, deep red roots with sweet flavor and medium-tall; no greens this week.
-How to use: greens can be substituted for spinach and chard in recipes; roots good in soups, stews, roasted, boiled, steamed, excellent grated raw into salads or baked goods.
-How to store: separate roots from leaves and store unwashed in plastic bags in hydrator drawer of refrigerator for up to 2 weeks; store greens wrapped in damp cloth in plastic bag for up to 1 week.

GREEN BEANS (Jade): long, slender, deep green, filet bean; tender and delicious
-How to use: raw in salads, steamed, sautéed, stir-fried, etc.
-How to store: refrigerate in plastic bag for up to 1 week.

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

CARROTS (Mokum): a very sweet, slender, “pencil carrot”.
-How to use: can be used raw as carrot sticks, grated in salads or juiced; steamed or sauteed, in stews, soups, casseroles, or stir-fries.
-How to store: refrigerate roots in plastic bag for up to 2 weeks

SWEET CORN from Goetz Greenhouse and Family Farm: corn is often referred to as maize and is an ancient staple food of the Americas; everything on the corn plant can be used: “husks” for Tamales, the “silk” for medicinal tea, the “kernels” for food, and the “stalks” for fodder; contains a significant amount of vitamin A, B-complex, phosphorous and potassium along with vegetable protein. We are just giving you a taste of corn from our friends at Goetz Family Farm, since our corn is not quite ready, but coming very soon. Goetz Farm is a 3-generation family farm in Riga, MI. You can find their produce at both Argus Farm Stops, Ann Arbor Farmer’s Market, Downtown Farmington Farmer’s Market and Chelsea Farmer’s Market in the summer.
–How to use: ears of corn can be steamed in 1-2 inches of water for 6-10 minutes, or drop ears into boiling water (enough to cover) for 4-7 minutes; ears of corn can also be roasted unhusked in the oven or outside grill for about 20 minutes.
–How to store: refrigerate with husks on, and use as soon as possible to retain sweetness and flavor.

LEEKS (King Richard): green leaves with white to pale green stems.
Cooking tip: slit from top to bottom and wash thoroughly with root facing up to remove all of the dirt trapped between the leaf layers.
-How to use: white and lower part of greens can be cooked whole, chopped in slices and substituted for onions; delicious raw in salads or cooked in soups, quiches, casseroles, stews, stocks, or stir-fries.
-How to store: refrigerate unwashed for 2 weeks in plastic bag.

KALE (Green Curly): well-ruffled, curly green leaves on green stems; this variety makes a good, roasted “kale chip”; have a sweet, mild, cabbage flavor and are interchangeable with broccoli, mustard greens, and other hearty greens in recipes; rich source of phytochemicals, which studies have shown can ward off various forms of cancer; highest protein content of all the cultivated vegetables; very high in calcium, iron, vitamins A and C, and good source of fiber and folic acid.
-How to use: for salads, soups, and light cooking.
-How to store: keep in plastic bag or damp towel in refrigerator for up to 1 week.

YELLOW BULB ONIONS (Ailsa Craig): a sweet, mild, yellow-skinned, heirloom onion.
-How to use: can be grilled or roasted whole as a vegetable or chopped in salads, soups, and other dishes for flavor; greens can be chopped into a salad or chopped and put into freezer bags to add to soups or stock at a later time.
-How to store: wrap in damp towel or plastic bag in fridge for 2-7 days.

GREEN PEPPERS from Goetz Greenhouse and Family Farm: immature fruit of the bell pepper plant; blocky in shape, with three or four lobes, and have firm, thick walls with small seeds and a hollow interior with a grassy, slightly bitter flavor. Goetz Farm is a 3-generation family farm in Riga, MI. You can find their produce at both Argus Farm Stops, Ann Arbor Farmer’s Market, Downtown Farmington Farmer’s Market and Chelsea Farmer’s Market in the summer.
-How to use: eaten raw or added to soups, stews, omelets, quiches, stir-fries
-How to store: refrigerate unwashed in hydrator drawer for 1-2 weeks.

NEW RED POTATOES (Red Norland): New potatoes are just young potatoes that haven’t had time to convert their sugar fully into starch and often have a crisp, waxy texture and thin, underdeveloped wispy skins. You will receive Red Norland (smooth, red skin and white flesh; great baked, boiled, or roasted).
-How to use: good boiled or pan-roasted, but particularly suited for potato salad, since they hold their shape well after being cut and cooked.
-How to store: refrigerate new potatoes if not used within 2-3 days, but use up sometime during the 1st or 2nd week of receiving them; these potatoes have not been cured, so will not last as long as “cured” potatoes, which should not be refrigerated, since low temperatures convert the starch to sugars and may turn dark when cooked.

ANNOUNCEMENTS

1. HIRED HELP NEEDED: We are looking for additional help for the rest of the summer and into the fall. Some of our summer crew were students and they are heading back to school, so we are looking for part-time and full-time workers who are interested in getting their hands dirty and enjoy healthy, hearty, hard work. We provide home-cooked lunches every day with food from the farm. Room and board are available for full time work, and part time work is available as well for an hourly wage. Please email us or fill out an application from our website at https://www.tantrefarm.com/internships/

2. WANTED: TOMATO PICKERS!! Is there anyone interested in helping us pick tomatoes any weekday morning for the next few weeks, but especially on Monday, Tuesday, Thursday, and Friday mornings anytime between 7 AM and 11 AM. We will even feed you a homemade, farm-cooked lunch. We are a little short-handed, so please contact us.

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

4. LOCAL FARMERS MARKETS: If you need to supplement your share with a few extra items, we are set up at the Ann Arbor Farmers Market on Wed. & Sat. this week starting at 7 AM. We will also be at the Chelsea Farmers Market from 8 AM-1 PM. On top of that, our Sunflower Farm Market (formerly known as the Washtenaw Food Hub Market) is OPEN again on Wednesdays from 4 to 8 PM and on Saturdays as usual during our CSA pick up times from 9 AM-12 PM, so please feel free to purchase all your basic local needs and a few extra treats at any of these markets. We also have a small farm stand at the HoneyBee U-pick area (more details below).

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

6. HONEYBEE U-PICK is now OPEN ONLY ON SATURDAY MORNINGS FOR JULY: We are open this week from 8 AM until 12 PM on Saturday mornings at 5700 Scio Church Road on the corner of Zeeb Rd. and Scio Church Rd. in Ann Arbor. You may purchase fresh Tantre produce and Elder Farm eggs. There may be a few raspberries beginning, but the thistles have overtaken the patch, so bring pants and long sleeves. There also may be a little bit of blueberry picking, but the patch is pretty young still, so there may be not enough to pick. Other u-pick opportunities might be raspberries in August through September, and u-pick flowers from end of August through September. Sign up to be on our mailing list, so you know times, prices, weather-related closings, etc. here: https://www.tantrefarm.com/honey-bee/

7. PICK UP TIMES & LOCATIONS REMINDER:
*Ann Arbor Farmers’ Market (Wed.)—7 AM to 12 PM (TANTRE STAFF there the whole time)
*MOVE Fitness & Wellness Studio (Wed)—8 AM to 9:30 AM (SARA there the whole time)
*Farm (Wed.)—10 AM to 7 PM (TANTRE STAFF there the whole time with some self check-in)
*Washtenaw Food Hub (Wed.) –4 PM to 8 PM (STAFF there the whole time)
*Pure Pastures (Wed.) —9 AM to 11 AM (JESSICA there most of the time)
*Farm (Fri.)—2 PM to 7 PM (TANTRE STAFF there the whole time with some self check-in)
*Ann Arbor Farmers Market (Sat.) —7 AM to 12 PM (SHANNON there the whole time)
*Washtenaw Food Hub (Sat.)—9 AM to 12 PM (Come inside the new Sunflower Farm Market to pick up your share. STAFF there the whole time)
*Chelsea Farmers’ Market (Sat.)—8 AM to 12 PM (DEB there the whole time)
*Argus-Packard (Sat) — 9 AM to 3 PM ( STAFF there the whole time)
*RoosRoast-Rosewood (Sat)–9 AM to 11 AM (LIZ there the whole time)
*HoneyBee U-pick (Sat)–8 AM to 12 PM (TANTRE STAFF there the whole time)

RECIPES

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

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

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

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

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

ARROZ CON MAIZ, JAMON, Y COL (RICE WITH CORN, HAM, AND CABBAGE) (from Memories of a Cuban Kitchen by Mary Urrutia Randelman) Serves 8
1/4 lb slab bacon, rind removed and cut into 1/4-inch dice
1/4 cup pure Spanish olive oil (Italian is also ok)
1/4 lb ham steak, cut into 1/2-inch dice
1 medium size onion, finely chopped
1 small green bell pepper, seeded and finely chopped
2 cloves garlic, finely chopped
1 cup drained and chopped canned whole tomatoes or prepared tomato sauce
1/2 cup dry sherry
1/4 cup finely chopped drained pimientos
2 tsp salt
1/4 tsp freshly ground black pepper
1/4 tsp powdered saffron or 3-4 saffron threads crushed
2 cups raw long rain white rice
3 cups water
1 1/2 cups fresh corn kernels
1 1/2 cups coarsely chopped cabbage

In a large saucepan over medium-high heat, cook the bacon, stirring, until some of the fat is rendered, 2-3 minutes, then add the oil and ham and cook 2-3 minutes, stirring. Reduce the heat to low, add the onion, bell pepper, and garlic, and cook, stirring, until the onion is tender, 6-8 minutes. Add the tomatoes, sherry, and pimientos and cook, stirring, 10 minutes. Raise the heat to high, add the remaining ingredients except the corn and cabbage, and cook, uncovered until all the liquid has been absorbed and small craters appear over the top of the rice, 15-20 minutes. Add the corn and cabbage, mix well, cover, and simmer over low heat, stirring several times with a fork to prevent sticking, until the rice is dry and fluffy, 10-15 minutes. Serve hot.

*Note: Step 1 (el sofrito) can be done up to 1 day ahead of time. Step 2 must be done just before eating as rice is best when it is served hot and fresh. If prepared without meat, then this dish can be served with a fried egg on top (Cuban style).

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

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

THIS WEEK’S SHARE

AMARANTH GREENS: Amaranth leaves are eaten all over the world in many cuisines and under many names, such as “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; this wild native is a nutritious, edible plant that was important to the American Indians in the southwestern North American and Central American regions; after the spring spinach is gone, amaranth is one of the wild greens that likes to grow in the summer and is easily accessible for harvesting. 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 warm salads
-How to store: refrigerate with a damp towel/bag for up to 1 week.

RED ACE BEETS AND GREENS: round, smooth, deep red roots with sweet flavor and medium-tall, red-veined green leaves.
-How to use: greens can be substituted for spinach and chard in recipes; roots good in soups, stews, roasted, boiled, steamed, excellent grated raw into salads or baked goods.
-How to store: separate roots from leaves and store unwashed in plastic bags in hydrator drawer of refrigerator for up to 2 weeks; store greens wrapped in damp cloth in plastic bag for up to 1 week.

GREEN 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: good steamed, stir-fried, or chopped raw into salads or coleslaw.
-How to store: refrigerate for up to 1 month.

CARROTS (Mokum): a very sweet, slender, “pencil carrot”.
-How to use: can be used raw as carrot sticks, grated in salads or juiced; steamed or sautéed, in stews, soups, casseroles, or stir-fries.
-How to store: refrigerate roots in plastic bag for up to 2 weeks

SWISS CHARD: close relative of garden beets; multi-colored, large veined, semi-crinkly, dark green leaves; mild flavor; good source of vitamins A, E, and C, as well as iron and calcium.
-How to use: greens can be prepared like spinach, and stalks like asparagus; good steamed, 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.

KALE (Green Curly): well-ruffled, curly green leaves on green stems; this variety makes a good, roasted “kale chip”.
-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.

KOHLRABI : delicious bulbous member of the cabbage family, that grows above ground; purple or green skin and crisp, apple-white flesh tubers and leaves are good sources of vitamins C and A, calcium, potassium, and fiber.
-How to use: good steamed and then mashed with potatoes, added to soups or stews, or delicious sliced and eaten raw with dip.
-How to store: store in refrigerator for up to a month.

LETTUCE MIX or RED LETTUCE: You will receive Wildfire Lettuce Mix (a bag of dark reds and vibrant greens including Green and Red Oakleaf, Green and Red Romaine, and Redleaf lettuces; your lettuce has been rinsed once) OR Cherokee Red Lettuce (a red Summer Crisp with small, red heads with thick, crisp leaves that have dark red color with good flavor).
-How to use: raw in salads or use in soups and smoothies.
-How to store: refrigerate in plastic bag for 3-5 days

SUMMER ONIONS or YELLOW BULB ONIONS: You will receive either Summer Onions (slightly larger bulbs than green onions, but both bulb and leaves are still edible; can be prepared like cippolini onions) or Ailsa Craig (a sweet, mild, yellow-skinned, heirloom onion).
-How to use: can be grilled or roasted whole as a vegetable or chopped in salads, soups, and other dishes for flavor; greens can be chopped into a salad or chopped and put into freezer bags to add to soups or stock at a later time.
-How to store: wrap in damp towel or plastic bag in fridge for 2-7 days.

ZUCCHINI (Safari or Goldy): You will receive either Safari (green zucchini with attractive white stripes) OR Goldy (beautiful, bright golden cylindrical fruits).
-How to use: use in salads, dips, grilled, casseroles, stuffed, or mashed with butter and seasonings.
-How to store: store in plastic bag in refrigerator for up to 1 week.

ANNOUNCEMENTS

1. FAMILY FARM HIKE on FRIDAY, July 12, from 5:30-6:30 PM: Come join us for a guided monthly exploratory walk around Tantre Farm with CSA member, Alisse Portnoy, who teaches at the University of Michigan, and her daughter, Jessica. Alisse and Jessica are in their fifteenth year of once-a-week, long visits to the farm. They look forward to sharing some of its treasures and treasure spots with you. We’ll use all our senses as we take an approx. 45-60 minute hike. Meet at the picnic tables behind the Main House. Please feel free to come earlier or stay later and bring a picnic meal, which could be supplemented with a few fresh Tantre veggies! Hope to see you at the farm for a casual dinnertime, hangout, and tour at Tantre Farm!

2. FORAGE AND FEAST Cooking Class on Friday, July 26, from 4-7 PM at Tantre Farm: Come to this foraging class and turn our collections into a gourmet meal with local foraging expert, Rachel Mifsud, from “Will Forage For Food”. Plant walks are great, but what do you do with stuff once you get it home? This class is designed to teach you exactly that. We will go out and forage for about an hour, then we will bring our harvest into the kitchen where we will combine it with previously foraged items (from Rachel’s stash), farm fresh ingredients, and some grocery store staples to make a gourmet meal that we will share. Our meal will include a main dish, a couple of sides, a desert, and both an alcoholic and a non-alcoholic beverage, all made with wild ingredients. Note that one or more of the dishes we make may include meat, eggs, dairy, wheat, nuts, etc. So if you have dietary restrictions you should contact Rachel before signing up. Bring your harvesting basket if you have one. It will also be helpful if you bring your favorite kitchen knife and a kitchen towel. And you may want a notebook to jot down recipes as we go. You may also want a notebook to jot down recipes as we go. This class is limited to 8 participants and Tantre CSA members are offered a discounted price of $50/person compared to $75 for nonmembers. Please register at https://willforageforfood.square.site/ .

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

4. FARMERS MARKETS: If you need to supplement your share with a few extra items, we are set up at the Ann Arbor Farmers Market on Wed. & Sat. this week. starting at 7 AM. We will also be at the Chelsea Farmers Market from 8 AM-1 PM. On top of that, our Sunflower Farm Market (formerly known as the Washtenaw Food Hub Market) is OPEN again on Wednesdays from 4 to 8 PM and on Saturdays as usual during our CSA pick up times from 9 AM-12 PM, so please feel free to purchase all your basic local needs and a few extra treats at any of these markets. We also have a small farm stand at the HoneyBee U-pick area (more details below).

5. HONEYBEE U-PICK is now OPEN ONLY ON SATURDAY MORNINGS FOR JULY: We are open this week from 8 AM until 12 PM on Saturday mornings at 5700 Scio Church Road on the corner of Zeeb Rd. and Scio Church Rd. in Ann Arbor. You may purchase fresh Tantre produce and Elder Farm eggs. You may be interested in some “scavenger hunt” strawberry picking if you want to try to find the last of the strawberries. There also may be a little bit of blueberry picking, but the patch is pretty young still, so there may be not enough to pick. Other u-pick opportunities might be raspberries in August through September, and u-pick flowers from August through September. Sign up to be on our mailing list, so you know times, prices, weather-related closings, etc. here: https://www.tantrefarm.com/honey-bee/

6. PICK UP TIMES & LOCATIONS REMINDER:
*Ann Arbor Farmers’ Market (Wed.)—7 AM to 12 PM (TANTRE STAFF there the whole time)
*MOVE Fitness & Wellness Studio (Wed)—8 AM to 9:30 AM (SARA there the whole time)
*Farm (Wed.)—10 AM to 7 PM (TANTRE STAFF there the whole time with some self check-in)
*Washtenaw Food Hub (Wed.) –4 PM to 8 PM (STAFF there the whole time with some self check-in)
*Pure Pastures (Wed.) —9 AM to 11 AM (JESSICA there most of the time)
*Farm (Fri.)—2 PM to 7 PM (TANTRE STAFF there the whole time with some self check-in)
*Ann Arbor Farmers Market (Sat.) —7 AM to 12 PM (SHANNON there the whole time)
*Washtenaw Food Hub (Sat.)—9 AM to 12 PM (Come inside the new Sunflower Farm Market to pick up your share. STAFF there the whole time)
*Chelsea Farmers’ Market (Sat.)—8 AM to 12 PM (DEB there the whole time)
*Argus-Packard (Sat) — 9 AM to 3 PM ( STAFF there the whole time)
*RoosRoast-Rosewood (Sat)–9 AM to 11 AM (LIZ there the whole time)
*HoneyBee U-pick (Sat)–8 AM to 12 PM (TANTRE STAFF there the whole time)

REFLECTIONS ON THE FARM
by Richard & Deb

Remnants of the hurricane finally arrived last night passing over our farm with small, gentle droplets of rain and a little bit of sunshine splashing on the maple leaves as the birds called out in the early evening– the robin, the vireos, the song sparrow. Listening to these evening sounds engendered a sense of well being and tranquility. It was a beautiful, gentle rain with such a light patter on the front porch roof.

Yesterday we spent the day harvesting the bulb onions, beets, carrots, kohlrabi, cabbage, and pulled in the last of the garlic from the fields. As the rain arrived at midafternoon, we retreated to the barn to clip the stems off the garlic bulbs, while standing around the outside of the wagon, grabbing handfuls of garlic stems to clip the bulbs into wooden crates. This naturally led to a good session of conversation and time together in one place, talking about any topics that came into our heads. After a while we worked silently together as we listened to the rain. Hands and arms moving. The clippers snapping as the garlic bulbs filled crate after crate. It seemed that working with our hands in this way was a natural meditation that allowed our cares, worries, or concerns to disappear as we let the garlic heads drop one by one filling 80 wooden crates by the end of the day. Then we stacked them up neatly to dry.

Not only did this afternoon of rain and conversation bring acknowledgement of this gift of companionship, but we also may realize that within a few hours we were able to carefully store a crop not only for its seed, but for its life-giving benefits, health, and nutrition. The whole garlic’s life cycle is unfurled to us from planting in November to weeding and watering in the spring to the pulling of the garlic scapes in spring/early summer to the final harvest in July. It is this life cycle that we witness from the beginning and now the end when we receive the bounty from the earth to carry us through another season. The work is simple and wholesome and vigorous, because it requires us to attend and give attention to the needs of a plant and to attend and give attention to the soil that is growing the plants. It’s a very simple process and yet completely mysterious.

We come together with a common purpose to grow this fat and juicy garlic, cooperating and working together as a team to grow a plant that is both delicious and health-giving! We especially would like to acknowledge all of our farm crew who planted the garlic cloves, pulled the weeds, pulled the scapes, spread the compost, put out the pipes to water, worked in the sun, the cold, the rain, and the mud for many hours last fall, this early spring, and now this summer. Many months of hard work come to fruition in the form of a garlic bulb. Some may consider this sustained attention a great manifestation for the garlic and for the people, but really it may be more of a special manifestation of love and life and dedication.

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!

SWISS CHARD AND SUMMER SQUASH FRITTATA (adapted from Moosewood Restaurant Low-Fat Favorites, the Moosewood Collective with http://nofearentertaining.blogspot.com)
1 lb Swiss chard
1 summer squash (or zucchini), sliced thin
4 garlic cloves, minced or pressed
1 cup chopped onions
2 tsp olive oil
6 egg whites
2 whole eggs
3 Tbsp chopped fresh basil
1/4 tsp salt
1/2 tsp Ground black pepper
Grated Parmesan cheese (optional)

Wash the Swiss chard, remove and discard the large stems, and finely chop the leaves. In a 10-inch cast iron skillet, sauté the garlic, summer squash and onions in 1 teaspoon of the oil for 3 minutes on medium heat. Add the Swiss chard, stir, cover, lower the heat, and cook for about 10 minutes. Remove the skillet from the heat and drain the Swiss chard if juicy.  In a large bowl, beat the egg whites, eggs, basil, salt, and pepper until blended. Stir in the sautéed Swiss chard. Coat the bottom of the skillet with the remaining teaspoon of oil and return it to medium heat. When the skillet is hot, pour in the Swiss chard-egg mixture. Cook for 5 to 8 minutes, until the edges are firm and the bottom is golden and beginning to brown. Place in a preheated 400 degree oven and cook for about 5 minutes, until the eggs are fully cooked. Serve immediately or at room temperature, topped with grated Parmesan cheese if you wish.

KALE AND KOHLRABI SALAD (http://canolaeatwell.com/recipe/kohlrabi-and-kale-slaw)
4 cups kale, chopped
1 kohlrabi bulb, peeled and julienned
1/2 cup shredded carrots
1/2 cup dried cranberries
1/2 cup toasted pecans

Dressing:
2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1 teaspoon honey
1 teaspoon minced garlic
1/4 cup olive oil
salt and pepper

 Combine kale, kohlrabi, carrots, dried cranberries and pecans in a large bowl. In a small bowl whisk together red wine vinegar, Dijon mustard, honey, minced garlic, olive oil, salt and pepper. Mix dressing with salad until well coated. Refrigerate at least 2 hours before serving.

MEXICAN STYLE FRIED RICE
3 cups cooked rice (either freshly cooked or leftover is fine too)
2 Tbsp tomato paste
3 cloves garlic, minced OR 3 Tbsp minced garlic scapes
1 onion, chopped
1/2 head cabbage, julienned 
1 bunch amaranth greens, Swiss chard, or beet greens, chopped
2-6 jalapenos, minced (use 6 without seeds for a milder rice with lot of flavor, 6 with seeds for a spicy rice)
1 Tbsp red wine vinegar
1 cup chopped tomato (optional)
1 bunch chopped cilantro (optional)
Salt and pepper, to taste
Oil of your choice

In a heavy skillet (cast iron if you have it, or a wok will work fine), heat oil on medium high heat.  Add the cabbage and greens and cook until wilted.  Season to taste with salt and pepper.  Remove from pan and set aside. Using a bit more oil, still with medium high heat, stir fry the peppers, onion and garlic for 3-4 minutes. Add the tomato paste and cook for a minute more.  Add the rice and increase the heat to high.  Stirring almost constantly, cook this mixture for about 5 minutes and season to taste.  This is where you make your rice crispy if you like it this way.  Add the red wine vinegar, reserved cabbage and greens and cook until heated through. Toss with tomato and cilantro if desired and serve immediately.

TANTRE FARM SLAW Serves 4
A simple, easy salad!
2 medium beets, grated
3 large carrots, grated
1 kohlrabi, peeled and grated
1 medium onion (optional)
Sesame or sunflower seeds, toasted
Olive oil, to taste
Lemon juice, to taste
Salt and pepper, to taste

 Grate vegetables into a bowl. Chop onion, if desired, and add to bowl. Toast sesame or sunflower seeds. Add when cooled. Add olive oil and lemon juice as a salad dressing to suit your taste. Be careful of too much liquid. The tartness of the lemon should be prominent. Serve immediately or marinate for a few hours in the refrigerator.
Variation: Add grated turnips, mint, basil, lettuce, parsley, etc.

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 leaf (spinach, Swiss chard, beet greens, etc.)
1 liter water
14-oz can coconut milk
1 large onion
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

ARUGULA: known as “wild rocket” with more deeply lobed leaves and a more pungent flavor; an aromatic, bright salad green with a peppery mustard flavor.
-How to use: add to salads, soups, and sautéed vegetable dishes
-How to store: very perishable, so use up quickly; store in plastic bag with a paper towel in refrigerator for up to 5 days.

BROCCOLI or GREEN CABBAGE: Since we may not have enough Broccoli or Green Cabbage, you will receive a surprise of one of the other in your box this week, so 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 vegetable) 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, steamed, sautéed, stir-fried, in casseroles, soups, pizzas, etc.
-How to store: store loosely in plastic bag for up to a week.

CARROTS with Greens (Mokum): a very sweet, slender, “pencil carrot” with edible green leaves; greens are delicious in soups and also salads. ** This is the best time of year to try the greens, which are plentiful and rich in Vitamin C, and very tasty in soups.
-How to use: can be used raw as carrot sticks, grated in salads or juiced; steamed or sautéed, in stews, soups, casseroles, or stir-fries.
-How to store: 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.

CUCUMBERS: long, cylindrical, green-skinned fruit of the gourd family with mild, crisp flesh; the thin skin doesn’t need peeling, unless waxed for longer shelf life in stores. **See lots of Cucumber recipes below!
-How to use: raw or pickled in salads or sandwiches, can also be julienned, sautéed, or baked.
-How to store: store them in a sealed plastic bag in refrigerator crisper drawer for up to a week; use up leftovers as soon as possible.

DILL: feathery green leaves, which faintly resemble licorice; considered a good luck symbol by early Romans.
-How to use: good in soups, omelets, seafood dishes, herring, salmon, potato salads, and steamed vegetables. The leaves go well with fish, cream cheese, potatoes, beets, carrots, and cucumber.
-How to store: Fresh leaves can be kept in a plastic bag in the refrigerator for several days or chop finely and mix with one tablespoon of water and freeze in ice cube trays. After the cubes are frozen, place in plastic zip-lock freezer bags and return to freezer.

FAVA BEANS: (also called faba bean, horse bean, or broad bean)–the pod is inedible and 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 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; see “Beans” for recipes in the A to Z Cookbook, if you have it.

KALE (Lacinato): also called “dinosaur kale, tuscano, or black kale”; dark green, noncurled, blistered leaves, but heavily savoyed; have a sweet, mild, cabbage flavor and are interchangeable with broccoli, mustard greens, and other hearty greens in recipes; rich source of phytochemicals, which studies have shown can ward off various forms of cancer; highest protein content of all the cultivated vegetables; very high in calcium, iron, vitamins A and C, and good source of fiber and folic acid.
-How to use: for salads, soups, and light cooking.
-How to store: keep in plastic bag or damp towel in refrigerator for up to 1 week.

GREEN LEAF LETTUCE or LETTUCE MIX: You will receive either Tropicana (a green leaf lettuce with large, bright green heads with thick crumpled leaves; good in salads and sandwiches) OR Wildfire Lettuce Mix (a bag of dark reds and vibrant greens including Green and Red Oakleaf, Green and Red Romaine, and Redleaf lettuces; your lettuce has been rinsed once).
-How to use: raw in salads or use in soups and smoothies.
-How to store: refrigerate in plastic bag for 3-5 days.

MUSHROOMS (Golden Oyster): We have finally received the bountiful flush of mushrooms we’ve been waiting for! These delicate yellow mushrooms grow in large clusters containing dozens of tender stems topped by yellowish white, shell-like caps, which have a subtle, earthy odor and a slightly chewy, but velvety texture. If you don’t care for mushrooms, then leave them for someone else or gift them to a friend!
-How to use: brush off dirt to clean or wipe with damp cloth, do not wash or submerge in water; good grilled, sautéed, steamed, in soups, and in sandwiches.
-How to store: place in paper bag or wax bag and keep in refrigerator for up to 5-7 days or let dehydrate in paper bag on your counter (shake every couple of days).

BUNCHING ONIONS (also called “scallions, green onions, or spring onions”): young shoots of red or white onions with long green stalks and a small bulbous end; 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; leaves can be used as a salad or soup garnish or chopped and stored in freezer for making stock.
-How to store: refrigerate in damp towel/plastic bag for 5-7 days.

RADISHES (Pink Beauty): pink-colored root with mild, spicy flavor; excellent source of vitamins A, C, and the B’s!
-How to use: raw, roasted, used in soups, sliced in salads, sandwiches, or stir-fries, grated in slaws; radish greens are delicious in soups or stir-fries
-How to store: refrigerate in plastic bag/damp towel for 1-2 weeks.

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

3. FARMERS MARKETS: If you need to supplement your share with a few extra items, we are set up at the Ann Arbor Farmers Market on Wed. & Sat. this week. starting at 7 AM. We will also be at the Chelsea Farmers Market from 8 AM-1 PM. On top of that, our Sunflower Farm Market (formerly known as the Washtenaw Food Hub Market) is open on Saturdays as usual during our CSA pick up times from 9 AM-12 PM, so please feel free to purchase all your basic local needs and a few extra treats at any of these markets. Unfortunately our Wed. Sunflower Market will be closed on Wed. this week due to staff shortage for vacation time. We also have a small farm stand at the HoneyBee U-pick area (more details below).

4. HONEYBEE U-PICK is now OPEN ONLY ON SATURDAY MORNINGS FOR JULY: We are open this week from 8 AM until 12 PM on Saturday mornings at 5700 Scio Church Road on the corner of Zeeb Rd. and Scio Church Rd. in Ann Arbor. We will allow some “scavenger hunt” strawberry picking if you want to try to find the last of the strawberries, since there are still some stragglers out there. Other u-pick opportunities might be raspberries in August through September, and u-pick flowers from August through September. Sign up to be on our mailing list, so you know times, prices, weather-related closings, etc. here: https://www.tantrefarm.com/honey-bee/

5. FAMILY FARM HIKE on FRIDAY, July 12, from 5:30-6:30 PM: Come join us for a guided monthly exploratory walk around Tantre Farm with CSA member, Alisse Portnoy, who teaches at the University of Michigan, and her daughter, Jessica. Alisse and Jessica are in their fifteenth year of once-a-week, long visits to the farm. They look forward to sharing some of its treasures and treasure spots with you. We’ll use all our senses as we take an approx. 45-60 minute hike. Meet at the picnic tables behind the Main House.  Please feel free to come earlier or stay later and bring a picnic meal, which could be supplemented with a few fresh Tantre veggies!  Also, keep in mind you can always switch your pick up day to the farm for this occasion.  Hope to see you at the farm for a casual dinnertime, hangout, and tour at Tantre Farm!

6. PICK UP TIMES & LOCATIONS REMINDER:
*Ann Arbor Farmers’ Market (Wed.)—7 AM to 12 PM (TANTRE STAFF there the whole time)
*MOVE Fitness & Wellness Studio (Wed)—8 AM to 9:30 AM (SARA there the whole time)
*Farm (Wed.)—10 AM to 7 PM (TANTRE STAFF there the whole time with some self check-in)
*Washtenaw Food Hub (Wed.) –4 PM to 8 PM (The new Sunflower Farm Market is CLOSED on June 26. NO STAFF available)
*Pure Pastures (Wed.) —9 AM to 11 AM (JESSICA there most of the time)
*Farm (Fri.)—2 PM to 7 PM (TANTRE STAFF there the whole time with some self check-in)
*Ann Arbor Farmers Market (Sat.) —7 AM to 12 PM (SHANNON there the whole time)
*Washtenaw Food Hub (Sat.)—9 AM to 12 PM (Come inside the new Sunflower Farm Market to pick up your share. STAFF there the whole time)
*Chelsea Farmers’ Market (Sat.)—8 AM to 12 PM (DEB there the whole time)
*Argus-Packard (Sat) — 9 AM to 3 PM ( STAFF there the whole time)
*RoosRoast-Rosewood (Sat)–9 AM to 11 AM (LIZ there the whole time)
*HoneyBee U-pick (Sat)–8 AM to 12 PM (TANTRE STAFF there the whole time)

COOL AS A CUCUMBER
The cucumber, a member of the gourd family, is a distant relative to pumpkins, squash, and melons. It is said to have originated in the Middle East. It has been eaten as an unripe fruit, since Biblical times. As a relative of melons, cucumbers are very high in water and so very refreshing, especially during these hot days of summer. They are 94% water and also contain small amounts of vitamins A, C, and a few minerals. For some, however, cucumbers are hard to digest, so seedless and “burpless” cucumbers have been bred to prevent this problem.

Our cucumbers are not waxed (to keep them from rotting for a longer shelf life) like ordinary cucumbers found in the store, so skin and all can be eaten. The skins are rich in vitamin E, so they are also known as an effective skin conditioner. Also, some of the nutrients, such as vitamin A, iron, and potassium are lost when the skin is removed. The cucumber skins, besides being good for human skin, also contain silicon and chlorophyll, making them well worth eating. If you do wish to remove the skins, you may try making “cukesicles” for the kids. At Tantré Farm, sometimes we peel the skins off and slice the cucumbers in half lengthwise making a long, slender, cooling treat we call “cukesicles”.

The cucumber is a non-starchy, alkaline “cooling” vegetable. It is an excellent diuretic, helping the kidneys in waste elimination. Cucumbers contain the enzyme, erepsin, which helps digest proteins and destroys worms. The cucumber’s potassium content makes it useful for high and low blood pressure.

Cucumbers deteriorate very quickly, because of their high water content, so it is important to store them in a sealed plastic bag in refrigerator crisper drawer. Keep them away from tomatoes, apples, or citrus, which give off ethylene gas, and can speed up their deterioration.

Most people enjoy cucumbers raw or pickled in salads or sandwiches, but sometimes a cuke can be julienned, sautéed, or baked. Try cucumber rounds topped with egg or tuna salad, or simply with salt. Make refrigerator pickles, which are very simple and delicious. They are featured in a number of ethnic dishes.

Although not as nutritious as most of the garden vegetables, cucumbers are very satisfying and help us replenish fluids and minerals lost in perspiration, leaving us as “cool as a cucumber”. They are very reviving on a hot summer’s day.

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

CUCUMBER, DILL, AND MINT SOUP (from What Do You Do With This Stuff)
4 cucumbers
2 cups yogurt
1 small bunching onion, chopped
1 1/2 Tbsp lemon juice
1 clove garlic
3 Tbsp chopped, fresh dill
1 Tbsp chopped, fresh mint
1/4 tsp wine vinegar
2 tsp olive oil
Salt and pepper, to taste
        Peel, seed, and chop cucumbers. Puree all ingredients and chill for 3 hours. Garnish with sprigs of dill.

CUCUMBER SALAD (from Simple Food for the Good Life by Helen Nearing)
4 small unpeeled cucumbers, thinly sliced
6 young radishes, thinly sliced
1 carrot, thinly sliced
1 bunch of green onions, chopped
1 Tbsp fresh dill weed
1 tsp fresh chopped thyme
1 cup sour cream
       Combine the cucumbers, radishes, carrot, green onions, dill and thyme. Serve the mixture dressed with the sour cream.

FLATBREAD WITH FAVA BEANS, CUCUMBERS, AND BURRATA (from http://www.bonappetit.com/recipe/flatbread-with-fava-beans-cucumbers-and-burrata) Serves 4
1 cup shelled fava beans (from about 1 lb pods)
1 Tbsp fresh lemon juice
1 Tbsp olive oil, plus more for the grill
Kosher salt, to taste
Freshly ground black pepper, to taste
1 cucumber, thinly sliced
1 Tbsp unseasoned rice vinegar
1/2 garlic-herb naan or 1 lb store-bought pizza dough, room temperature, halved
1 8-oz ball burrata or fresh mozzarella, drained
Basil leaves (for serving)
1/2 tsp toasted sesame seeds
Flaky sea salt, to taste
        Cook fava beans in a medium saucepan of boiling salted water until tender, about 4 minutes. Transfer to a bowl of ice water. Drain and peel skins off beans. Combine lemon juice, olive oil, and half of fava beans in a medium bowl and lightly mash with a fork. Stir in remaining whole fava beans; season with kosher salt and pepper. Combine cucumbers and vinegar in a medium bowl; season with kosher salt. Let sit until slightly softened, 10-12 minutes. Prepare a grill for medium-high, indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off); lightly oil grate. Working with 1 piece of dough at a time, gently stretch to about a 10”x8″ oval. Grill over direct heat, turning and rotating as needed, until bread is stiff and both sides are lightly charred, about 3 minutes total. Move to indirect heat to keep warm while you grill the remaining piece of dough. Transfer flatbreads to a work surface. Tear burrata into pieces and divide between flatbreads; top with fava bean mixture, cucumbers,and basil. Sprinkle with sesame seeds, sea salt, and pepper.

ITALIAN PARSLEY AND ARUGULA SALAD WITH MUSHROOMS 
1 cup parsley leaves, loosely packed, washed, and spun dry
1 cup arugula, loosely packed, washed, and spun dry
3 firm cultivated mushrooms, sliced thin
Dash salt
1 Tbsp extra-virgin olive oil
1 1/2 tsp fresh lemon juice
Freshly-ground black pepper, to taste
1/4 cup thinly-sliced red onions, soaked in ice water 15 minutes, drained
Parmesan cheese, shaved in thin curls.
           In a large bowl toss the parsley, arugula and mushrooms with the salt. Add the oil and toss well. Add the lemon juice and toss well. Season to taste with the black pepper. Divide the salad among plates and add to each portion some of the onions and Parmesan curls.

STIR-FRIED OYSTER MUSHROOM WITH EGG (from https://sichuankitchenrecipes.com/2022/07/08/stir-fried-oyster-mushroom-with-egg)
4 eggs
½ lb oyster mushrooms
2 stalks green onion
1 carrot
1/2 tsp salt
1 Tbsp cooking oil
         Clean oyster mushrooms with a paper towel and split them into smaller pieces.  Beat 4 eggs in a bowl.  Slice 1 carrot and some green onion. In a pan, add cooking oil on medium heat.  Fry eggs and separate into smaller pieces. Add carrots and oyster mushrooms. Stir fry until oyster mushrooms are tender (3-4 minutes). Season with salt. 

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 SPICY GREENS: You will receive either Arugula (known as “wild rocket” with more deeply lobed leaves and a more pungent flavor; an aromatic, bright salad green with a peppery mustard flavor) OR Spicy Greens (gourmet-quality, peppery greens for quick cooking or a salad; includes Kale, Tatsoi, Hon Tsai Tai, Green and Red Mustard).
-How to use: add to salads, soups, and sautéed vegetable dishes
-How to store: very perishable, so use up quickly; store in plastic bag with a paper towel in refrigerator for up to 5 days.

ASPARAGUS: Also known as “sparrowgrass”, these green or purple spears each contain vitamins A, B, and C, and iron.
– How to use: serve raw, chopped in salads, or with dips. You can also steam, roast, grill.
– How to store: wrap in damp cloth and plastic bag, then refrigerate. Alternatively, bundle spears with rubber band and place upright in container with an inch of water.

SWISS CHARD: close relative of garden beets; multi-colored, large veined, semi-crinkly, dark green leaves; mild flavor; good source of vitamins A, E, and C, as well as iron and calcium.
-How to use: greens can be prepared like spinach, and stalks like asparagus; good steamed, 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.

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. Use this link for garlic scape recipes: https://www.thespruceeats.com/ways-to-use-garlic-scapes-in-recipes-4160007.
-How to use: mild garlic flavor, so delicious chopped in salads, roasted, and sautéed.”
-How to store: put in refrigerator in plastic bag for up to 2 weeks.

PURPLE & GREEN KOHLRABI with Greens: a delicious bulbous member of the cabbage family about the size of a golf ball to tennis ball size with greens attached; green or purple skin and crisp, apple-white flesh tubers. Peel the skin off and eating them raw like an apple with a taste similar to a cabbage and broccoli stems.  See feature article for other ideas.
-How to use: good steamed and then mashed with potatoes, added to soups or stews, added to slaws or salads, or delicious sliced and eaten raw with dip; the greens can be prepared like kale/collards!
-How to store: store in refrigerator for up to a month.

GREEN LEAF LETTUCE: You will receive Tropicana (a green leaf lettuce with large, bright green heads with thick crumpled leaves; good in salads and sandwiches).
-How to use: raw in salads or (believe it or not!) use in soups.
-How to store: refrigerate in plastic bag for 3-5 days.

GREEN ONIONS (also called “scallions ” or “spring onions”): young shoots of red or white onions with long green stalks and milder tasting than large bulb onions; full of great fiber and antioxidants, high in potassium and source of vitamins C and B-6.
-How to use: the bulb, flowers, and green leaves are edible; can be cooked, grilled, roasted whole as a vegetable; chopped in salads, soups, and other dishes for flavor.
-How to store: refrigerate in damp towel/plastic bag for 5-7 days.

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.

U-PICK STRAWBERRIES: red, conical fruit with tiny white flowers. We are inviting you to come to our Honey Bee U-pick site (5700 Scio Church Rd.) at the corner of Zeeb and Scio Church Roads in Ann Arbor to pick your own FREE 1 quart as part of your share (and you can pick extra quarts for someone else less able-bodied, if you like) through Sunday, June 16. We are open 7 days a week from 8 AM to 7 PM for the month of June. If you have a physical disability such as an injury or the inability to bend or walk very well, please send an email to info@tantrefarm.com to preorder your 1 quart to pick up for this week’s share at the Honey Bee U-pick, the Farm in Chelsea on Wed. or Friday distributions, the Sat. Washtenaw Food Hub distributions, and at the Wed & Sat AA Farmers Market. Unfortunately we can’t deliver preorders to any other sites due to lack of refrigeration and logistics. Extra quantity for U-pick is $6/lb and Already Picked are $5/pint.
-How to use: excellent in smoothies, juiced, jams, in desserts like pie
-How to store: Do not wash until you are ready to consume them. Place them on a paper towel in a tightly-covered container in the refrigerator for 2 to 3 days. 

WHITE HAKUREI TURNIPS and GREENS: a bunch of white salad turnips with round, smooth roots that have a sweet, fruity flavor with a crisp, tender texture. Both roots (good source of Vitamin C, potassium, and calcium, and delicious raw!) and greens are edible!
-How to use: greens good in salads and soups and can be steamed or sautéed with leeks; roots can be roasted, steamed, or sautéed.
-How to store: remove greens from turnip root and store separately in plastic bag in refrigerator for up to 3 days; roots can last up to 1-2 weeks in refrigerator.

ANNOUNCEMENTS

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

2. 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 starting June 1. On top of that, our Sunflower Farm Market (formerly known as the Washtenaw Food Hub Market) is open on Wednesdays from 4 to 8 PM and on Saturdays as usual during our CSA pick up times from 9 AM-12 PM, so please feel free to purchase all your basic local needs and a few extra treats at any of these markets. We also have a small farm stand at the HoneyBee U-pick area (more details below).

3. HONEYBEE U-PICK: We are open this week from 8 AM until 7 PM for strawberry picking at 5700 Scio Church Road on the corner of Zeeb Rd. and Scio Church Rd. in Ann Arbor, since the strawberries are ready! We will be open 7 days a week unless the weather is bad. Just look for a beautiful, artisanal, timber frame barn in the middle of the field. We will provide buckets for picking, but please bring your own containers to transfer strawberries into, or we will provide bags. We will also try to have “already picked” berries for sale if we have enough staff to pick them. Other u-pick opportunities might be raspberries in August through September, and u-pick flowers from July through September. Sign up to be on our mailing list, so you know times, prices, weather-related closings, etc. here: https://www.tantrefarm.com/honey-bee/

4. PICK UP TIMES & LOCATIONS REMINDER:
*Ann Arbor Farmers’ Market (Wed.)—7 AM to 12 PM (TANTRE STAFF there the whole time)
*MOVE Fitness & Wellness Studio (Wed)—8 AM to 9:30 AM (SARA there the whole time)
*Farm (Wed.)—10 AM to 7 PM (TANTRE STAFF there the whole time with some self check-in)
*Washtenaw Food Hub (Wed.) –4 PM to 8 PM (Come inside the new Sunflower Farm Market to pick up your share. STAFF there the whole time)
*Pure Pastures (Wed.) —9 AM to 11 AM (JESSICA there most of the time)
*Farm (Fri.)—2 PM to 7 PM (TANTRE STAFF there the whole time with some self check-in)
*Ann Arbor Farmers Market (Sat.) —7 AM to 12 PM (SHANNON there the whole time)
*Washtenaw Food Hub (Sat.)—9 AM to 12 PM (Come inside the new Sunflower Farm Market to pick up your share. STAFF there the whole time)
*Chelsea Farmers’ Market (Sat.)—8 AM to 12 PM  (DEB there the whole time)
*Argus-Packard (Sat) — 9 AM to 3 PM  ( STAFF there the whole time)
*RoosRoast-Rosewood (Sat)–9 AM to 11 AM (LIZ there the whole time)
*HoneyBee U-pick (Sat)–8 AM to 12 PM (TANTRE STAFF there the whole time)

IS AT AN APPLE? IS IT A JICUMA? NO, IT’S KOHLRABI!!
When is a root vegetable not a root vegetable? When it’s a small bulbous member of the cabbage family called kohlrabi, that’s when. For all intents and purposes, kohlrabi appears to be a root vegetable in the same company as turnips, radishes and rutabagas. However, the bulbous shape of kohlrabi is caused by a swelling of the plant’s stem near the ground. In that sense, kohlrabi is more of a tightly packed version of its cousin, the cabbage. In fact, the name “kohlrabi” is derived from two German words: “kohl” meaning cabbage and “rabi” meaning turnip. It is not unusual to hear the term “turnip cabbage” to describe kohlrabi.

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

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

RECIPES

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.

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.

FRESH STRAWBERRY DRESSING (from www.eatingwell.com) Makes 3/4 cup
1 cup strawberries, rinsed, hulled and sliced
1 Tbsp balsamic vinegar
3/4 tsp freshly ground pepper
1/2 tsp sugar
1/4 tsp salt
2 Tbsp almond oil or canola oil

Place strawberries, vinegar, pepper, sugar and salt in a blender or food processor; process until pureed, stopping once or twice to scrape down the sides. Add oil and process until smooth.
Note: Can store in a covered container for up to 2-4 days.

SPINACH STRAWBERRY SALAD (from From Asparagus to Zucchini: A Guide to Cooking Farm-Fresh Seasonal Produce by MACSAC) Serves 4
Sesame seeds
2 Tbsp sugar
Minced garlic or garlic scapes, to taste
2 Tbsp red wine vinegar
Dry mustard, to taste
Salt and pepper, to taste
1/4 cup salad oil
1 bunch spinach, cleaned and stemmed
1 cup strawberries, sliced or chunked
1 1/2 tsp fresh dill or 1/2 tsp dried

Toast sesame seeds in dry skillet or hot oven for several minutes, tossing often; let cool. Combine sugar, garlic, dry mustard, salt and pepper. Whisk in oil in thin stream. Toss with spinach, strawberries, dill, and sesame seeds.  

SAUTEED HAKUREI TURNIPS and BRAISED GREENS Serves 6-8
1 bunch Hakurei Turnips with greens
1 lb greens (such as spinach, arugula, spicy greens mix, turnip greens, Swiss chard, turnip greens)
2 tsp oil, divide
1/2 cup chopped green onion
1/2 cup water, apple juice or white wine
1/2 tsp salt
1/4 tsp black pepper

Cut the greens from the turnips. Wash and tear all the greens into large pieces and remove the stems. Cut the turnips into bite sized pieces. Heat 1 teaspoon of oil in a sauté pan over medium-high heat. Saute the turnips and onion stirring or tossing occasionally until they are crispy outside and tender inside. Season with salt and pepper and remove to a warm plate. In the same pan, heat the remaining oil over medium heat. Add the washed and wet greens, and add to pan in batches. Stir and mix as they wilt. Add the wine or other liquid and cook until it is mostly evaporated. Lay the greens on a plate and arrange the warm turnips on top.

HIS WEEK’S SHARE

ARUGULA (Sylvetta): also known as “wild rocket” with more deeply lobed leaves and a more pungent flavor; an aromatic, bright salad green with a peppery mustard flavor -How to use: great in salads, soups, and sautéed vegetable dishes -How to store: very perishable, so use up quickly; store in plastic bag with a paper towel in refrigerator for up to 5 days. ASPARAGUS: Also known as “sparrowgrass”, these green or purple spears each contain vitamins A, B, and C, and iron. – How to use: serve raw, chopped in salads, or with dips. You can also steam, roast, grill. – How to store: wrap in damp cloth and plastic bag, then refrigerate. Alternatively, bundle spears with rubber band and place upright in container with an inch of water. BOK CHOY (Asian Green): written as bok choi, bak choy, or pac choi; a traditional stir-fry vegetable from China with a sweet and mild flavor; looks like white Swiss chard with the stems all attached at the bottom; considered a cool weather crop and part of the cabbage or turnip family. -How to use: two vegetables in one–the leaves can be cooked like spinach, and the crisp stem can be eaten like celery or asparagus; excellent in stir-fries, soups, sautéed or eaten raw. -How to store: store as you would any green–in a loose plastic bag in the crisper drawer of your refrigerator. ORGANIC RAINBOW CARROTS from Second Spring Farm: A carrot is a root, whose skin color can be white, red, purple, or yellow, but more commonly known for their bright orange color; high in all kinds of various nutrients based on their color. Thanks to our former intern (2003)-turned-farmer, Reid Johnston, owner of Second Spring Farm from Cedar, MI for growing these vegetables. Besides finding his certified organic produce up north, he also distributes his veggies at Argus and Agricole. -How to use: Can be used raw as carrot sticks, grated in salads or juiced; steamed or sautéed, in stews, soups, casseroles, stir-fries; pureed or grated into cakes, pancakes, or other baked goods -How to store: Refrigerate dry and unwashed roots 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 Chamomile (these flowers are small and daisy-like, with white collars around raised yellow centers and long, narrow leaves with an apple-like scent; makes a soothing tea or infusion to help with sleep; also the flowers make a pretty garnish and a flavorful addition to salads) AND/OR 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; used for digestive problems, heartburn, depression, memory loss; used also in smudging negative energy from spaces; used in making sausages, stews, breads, and teas; enhances meats, vegetables, salads, pickles, and cheese. For those of you who may receive blossoms, here are some fun things to do with them: https://gardenandhappy.com/sage-flowers/ -How to use: make a soothing tea or infusion; also the flowers make a pretty garnish and a flavorful addition to 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. KALE (Green Curly): well-ruffled, curly green leaves on green stems; this variety makes a good, roasted “kale chip” -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. RED & GREEN LEAF LETTUCE: You will receive Cherokee (a red Summer Crisp with medium-sized, red heads with thick, crisp leaves that have dark red color with good flavor) AND Tropicana (a green leaf lettuce with large, bright green heads with thick crumpled leaves; good in salads and sandwiches). -How to use: raw in salads or (believe it or not!) use in soups. -How to store: refrigerate in plastic bag for 3-5 days. 

ORGANIC YELLOW ONIONS (Patterson) from Second Spring Farm: medium-large, blocky bulbs with dark yellow skin and thin necks; excellent storage onion. Thanks to Second Spring Farm with the description above.
-How to use: great for soups, stews, egg dishes, onion rings, and other dishes for flavor.
-How to store: once cut, wrap in damp towel or plastic bag in fridge for 2-5 days or chop all extra parts of the onion and freeze immediately in Ziploc baggies for quick use; if not cut, store in dry, well-ventilated place for several months.

POTATOES (Carola): this variety of yellow potato originated from Germany; smooth, creamy texture that is good for baking or frying. These potatoes have been stored in the root cellar, but perfectly fine for soups or other kinds of cooking. These “old buddies” potatoes have been over-wintered in optimum storage conditions; possibly slightly less firm and slightly more sweet than a new potato, but good for cooking in any way suggested below.
-How to use: good baked, boiled, roasted or in potato salads
-How to store: keep in cool, dark place in paper bag; ideal temperature is 38-40 degrees with 80-90 percent humidity

PURPLE/RED RADISH MIX: You will receive Cherriette (smooth, bright red roots with short green, edible tops and a sweet/hot taste) and 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 dipped in hummus, 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.

FENNEL LOVE SAUERKRAUT from The Brinery: This dreamy romance between fronds and fruits has a perfectly balanced fennel bite. This jar includes green cabbage, apples, carrots, golden beets, fennel, and sea salt. The Brinery is a local foods business at the Washtenaw Food Hub, specializing in naturally fermented local vegetables and operated by long time Tantré farmer/alum (2001+), David Klingenberger. Their products are available in many stores in the area, including Whole Foods, Plum Market, Arbor Farms, the Argus Farm Stops in Ann Arbor, Agricole in Chelsea, and especially The Sunflower Farm Market at the Washtenaw Food Hub. For more information, please visit https://thebrinery.com and for Sauerkraut Background & Recipes:  www.timesunion.com/living/article/Sauerkraut-on-New-Year-s-a-Pennsylvania-tradition-561496.php
-How to use: use as a condiment with any dish, especially a perfect topping for tacos and other meat dishes, roasted vegetables, sandwiches, and salads.
-How to store: Must be REFRIGERATED and will last up to 3 months or longer depending on how you like the flavor.

ANNOUNCEMENTS

1. ANY CHANGES in your address, phone, e-mail, or of misspelled names on any mailings or Pick Up Lists at Distribution Sites? Are we missing your share partner’s name or email address? Please let us know as soon as possible.

2. FAMILY FARM HIKE on FRIDAY, June 9, from 2-3 PM: Come join us for a guided monthly exploratory walk around Tantre Farm with CSA member, Alisse Portnoy, who teaches at the University of Michigan, and her daughter, Jessica. Alisse and Jessica are in their fifteenth year of once-a-week, long visits to the farm. They look forward to sharing some of its treasures and treasure spots with you. We’ll use all our senses as we take an approx. 45-60 minute hike. Meet at the picnic tables behind the Main House.

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 starting June 1. On top of that, our Sunflower Farm Market (formerly known as the Washtenaw Food Hub Market) is open on Wednesdays from 4 to 8 PM and on Saturdays as usual during our CSA pick up times from 9 AM-12 PM, so please feel free to purchase all your basic local needs and a few extra treats at any of these markets.  We also have a small farm stand at the HoneyBee  U-pick area (more details below).

4.  HONEYBEE U-PICK: We are opening on Saturday, June 1, this week from 8 AM until 7 PM for strawberry picking at 5700 Scio Church Road on the corner of Zeeb Rd. and Scio Church Rd. in Ann Arbor, since the strawberries are ready! We will be open 7 days a week unless the weather is bad. Just look for a beautiful, artisanal, timber frame barn in the middle of the field. We will provide buckets for picking, but please bring your own containers to transfer strawberries into, or we will provide bags or cardboard trays. We will also try to have “already picked” berries for sale if we have enough staff to pick them.  Other u-pick opportunities might by blueberries in July, raspberries in July through September, and u-pick flowers from July through September.  Sign up to be on our mailing list, so you know times, prices, weather-related closings, etc. here:  https://www.tantrefarm.com/honey-bee/

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!

BOK CHOY, CARROTS, CELERY, AND ONIONS, WITH SWEET AND SOUR SAUCE (from https://www.all-creatures.org/recipes/bokchoycarcelon-swsour-sf.html)
2 heads of Bok Choy
1-1/2 lbs. Onions
1 lb. Carrots
4 Celery, ribs, large
1 tbsp. Ginger, ground
Cayenne Pepper OR Hot Sauce, to taste
1/2 cup Apple Cider Vinegar
1/4 cup Bragg Aminos OR Soy Sauce
4 tbsp. Sesame Seeds
2 drops Smoke Flavor
4 Dates, pitted OR 1/8 tsp. Stevia Extract, powder
2 tbsp. Corn Starch
3 cups Brown Rice cooked in 6 cups water (optional)

Prepare in a stainless steel wok or large skillet. Bring the pot of rice to a boil. While the water is heating, wash and clean the vegetables. When the water in the rice pot begins to boil, add the brown rice, cover, reduce the heat to simmer, and cook the rice until all the water has been absorbed into the rice (20-30 minutes). Cut the bok choy into bite sized pieces, and place in the wok. Coarsely slice and cut the onions, and add to the wok. Thinly slice the carrots and add to the wok. Cut the celery into thin slices about 1 inch long, and add to the wok. Add the ginger and hot pepper, and stir-fry until the the veggies are tender but still crunchy. Place the vinegar, soy sauce, sesame seeds, corn starch, smoke flavor, and dates OR stevia (for fewer calories) in a high speed blender. Cover and run at high speed until the ingredients are smooth. Reduce the heat in the wok to simmer, add the sauce, and continue to stir-fry until the sauce thickens. Turn off the heat. Serves 4 adults as a main dish, or 6 adult servings served over a bed of brown rice.

SAGE FLOWERS (https://www.splendidtable.org/story/sage-flowers-can-add-another-dimension-to-a-dish)
Herb flowers are delicate; you don’t want to do a lot to them because they are fragile in aroma and taste. You can flavor chicken or a robust-tasting fish with the sage leaves. Then sprinkle the sage flowers on the cooked food, encouraging people to eat the flowers with the sage-flavored dish —  the flowers will add another dimension. You can also make Sage Butter by mixing it in the processor with some lemon juice and freeze it in logs for later use.

 You might also fry them! Make a batter of flour, water, salt and pepper, and dip the flowers in the batter. Have about 1/2 inch of oil in a shallow pan, get the oil hot and drop in the batter-coated flowers. They’ll brown quickly. https://www.fivesensespalate.com/fried-sage-flowers/

CHAMOMILE LAVENDER MINT ICED TEA (from www.myrecipes.com)
1 loosely packed cup fresh mint leaves
2 Tbsp dried culinary lavender
1 1/2 Tbsp fresh or dried chamomile (or 4 chamomile tea bags)

Crush mint leaves and put in a 1-gallon lidded jar. Add lavender and chamomile. Fill jar with water to within 2-inches of rim. Cover and refrigerate 6 hours. Pour through a cheesecloth-lined colander into pitcher for serving.

SIMPLE ROASTED ASPARAGUS WITH BALSAMIC GLAZE (from “Detroit Free Press”, May 24, 2015)
1 1/2 lb asparagus (trimmed and washed)
1 1/2 Tbsp olive oil
1/4 tsp salt
1/8 tsp black pepper
Vegetable oil cooking spray
1/3 cup balsamic vinegar
2 Tbsp brown sugar
2-3 lemon wedges, optional

 Preheat oven to 375 degrees. Place asparagus on large baking sheet, drizzle with oil, season with salt and pepper, and toss to coat. Spread out spears on baking sheet, and roast for 10-15 minutes, turning once. Meanwhile to prepare the glaze, mix vinegar and brown sugar in a small saucepan over medium heat, stirring constantly until sugar is dissolved. Reduce heat to low and simmer until glaze is reduced by half, about 5-8 minutes. Glaze should coat the back of a spoon. Transfer to serving dish and if desired, sprinkle spears with lemon juice wedges. Drizzle with balsamic glaze and serve.