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
ARUGULA or TATSOI: You will receive either Arugula (an aromatic, bright green, salad green with a peppery mustard flavor; rich in iron and vitamins A and C) OR Tatsoi (an Asian green with small, spoon-shaped, thick, dark-green leaves with tangy, sweet flavor and whitish greenish succulent stems; mild, slightly mustardy and sweet flavor, similar to spinach, so easily substituted in recipes).
-How to use: add to salads, soups, and sautéed vegetable dishes
-How to store: very perishable, so use up quickly; store in plastic bag in refrigerator for up to 5 days.
ASPARAGUS: Also known as “sparrowgrass”, these green or purple spears each contain vitamins A, B, and C, and iron.
– How to use: serve raw, chopped in salads, or with dips. You can also steam, roast, grill.
– How to store: wrap in damp cloth and plastic bag, then refrigerate. Alternatively, bundle spears with rubber band and place upright in container with an inch of water.
BOK CHOY (Asian Green) from Tantre Farm: 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, 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.
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. Carrots are 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, Agricole, and Sunflower Farm Market.
-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
ORGANIC CELERIAC from Second Spring Farm or TETSUKABUTO SQUASH from Tantre Farm: Since we didn’t have enough of either of these, you will get 1 of these 2 storage crops, so either Celeriac (also called Celery Root, rather ugly, knobby, brown vegetable skin with white flesh when peeled; taste is like a cross between strong celery and parsley; can range anywhere in size from an apple to a small cantaloupe; high in carbohydrates, vitamin C, phosphorus, and potassium, can be eaten raw in slaws or salads or cooked in soups, stews, purees; can also be baked, boiled, pickled, or sauteed; after peeling should be soaked in lemon juice to prevent discoloration of the flesh; can be stored for several months in refrigeration) OR Tetsukabuto Squash (5-6 pound Japanese squash; nearly round with dark green rind, slightly mottled and ribbed; sweet and nutty flavor with yellow, thick flesh. Squash can be boiled, mashed, roasted, sauteed, added to soups, curries, smoothies, cakes, pies. Squash can be kept for several months (depending on the variety) in a dry, moderately warm (50-60 degrees), but not freezing location with 60-75 percent humidity; will also store at room temperature.). Thanks to Reid (former 2003 Tantre intern and farmer) for providing this organic produce from “Second Spring Farm” from Cedar, MI. http://www.secondspringfarm.net/
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:
*Chives: mild, onion-flavored herb with long, slender, hollow leaves; often used as a garnish or chopped into any foods that call for onion. Purple, onion-flavored blossoms add an attractive garnish to soups or salads (stems attached to blossoms are often discarded due to toughness).
*Oregano – member of the mint family and is similar to marjoram, but not as sweet and more pungent flavor and aroma; good in soups and tomato-based dishes.
-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.
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). *Interesting note: Most blue fleshed cultivars contain 90 times more antioxidants than white tubers, and the antioxidants in potato tubers are enhanced by cooking them).
-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.
ORGANIC SWEET POTATOES from Second Spring Farm: these are 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. 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. “BREW’D: MAKING KOJI AT HOME” at the WASHTENAW FOOD HUB with MASON SHARPE WEDNESDAY, MAY 27 from 6 PM – 7 PM: Join us this week with Mason for a free workshop on the art of making koji. Koji is a traditional fermentation culture used to create a variety of foods and to make meats and other ingredients more digestible. In this class, you’ll learn how koji can be made with local grains and used to ferment a wide range of whole foods. It’s also one of the key ways to develop rich umami flavor in many dishes while adding depth, nutrients, and complexity. Recipes and examples will be provided to help you start experimenting with koji in your own kitchen.
Registration: https://www.eventbrite.com/e/community-table-brewd-making-koji-at-home-tickets-1986849372959?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 starting May 31. 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.
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)
A REFLECTION FROM THE FIELD
Welcome to 2026!
Twenty-nine years ago, Deb and I got married and started building this little 40-acre farm. Our dream was to create a place where we could cultivate organic, heirloom vegetables, share a simpler way of living, and build a meaningful livelihood.
Looking back, it has been a deeply rewarding journey—one sustained by growing food, caring for our neighborhood, and tending to the soil of this farm. In its simplicity, it might seem like a rather ordinary life of planting, weeding vegetables, managing fruit trees, and raising animals. But sharing this physical work, and the food that comes from it, has given us a profound chance to truly know ourselves, our neighbors, and the vibrant ecosystem around us. I feel privileged and thankful to have discovered my place here. To know each patch of ground, to connect with each person, and to have witnessed the sunrises and sunsets of so many passing seasons is a gift.
Now, we are stepping into another year. We are welcoming the toads and tree frogs, the squirrels and sandhill cranes, the earthworms, the fresh budding trees, and the first new garden plants: green onions, fava beans, asparagus, lettuce, and spring greens. Every day brings great work to be done. We take the sunshine and the rain as they come—very simple, very ordinary.
In many ways, this farm is a refuge. Yes, it is a lot of hard physical labor, but the land gives back to us in abundance. It is a vital, connected life that anchors us to the earth and gives us hope, even when the wider world feels uncertain. We still believe deeply in this connection we share with the soil and with each other.
In the Buddhist marriage ceremony, there is a commitment to all beings, to the enlightenment of one’s partner, and to the greater community through life, freedom, and liberation from sorrow. It is through our daily work with the earth and our food that we find this commitment realized.
As we go through the process of growing and cooking for the farm this season, we hope that you enjoy the food that comes to your table. Thank you for your support, your partnership, and your presence in our community. The simple act of growing, harvesting, eating, sharing, and preserving seasonal vegetables, berries, and nuts is a very ordinary activity—yet it is an extraordinary one in the face of this world’s complexities.
With gratitude,
Richard (and Deb)
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 )
1 head of Bok Choy
1-1/2 lbs. Onions
1 lb. Carrots
4 Celery ribs (or 1/2 cup Celery Root, julienne sticks)
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 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.
ROASTED ASPARAGUS-CARROT-SPINACH SOUP (https://recipes.sparkpeople.com/recipe-detail.asp?recipe=1865971 )
1 bunch of Asparagus
3-4 Carrots (peeled & sliced length-wise)
2 cups of Spinach (or Arugula or Tatsoi)
2 cloves of Shallots
Water – to make vegetable stock
Milk (or alternative milk)- about 2 cups
Salt & Pepper to taste
1 Tbsp. fresh Oregano, minced
Chives and Chive Blossoms, chopped for garnish, to taste
Begin by cutting bottom ends off asparagus (don’t throw away). Peel the carrots (reserve the peels). Place asparagus & carrots on tray to roast in oven – set @ 450 for appx. 20 minutes, carrots cooked about 5 minutes longer. Place the asparagus ends, carrot peels, and shallots in pot. Cover with water and season with minced oregano and other seasonings to taste. Bring to boil, then simmer appx. 20 minutes. This will make your stock. Combine veggies & splash of stock in blender and begin blending. Add more stock & milk as needed to your taste and continue to blend to the consistency you desire. Garnish with chopped chives and chive blossoms to taste.
CELERIAC AND SWEET POTATO SOUP (from The Genesis Farm Cookbook) Serves 6
2 Tbsp butter or vegetable oil
1 large leek, washed thoroughly and sliced thin (or 1 large Second Spring onion, chopped)
1 large or 2 medium celeriac, peeled and cut into 1-inch cubes
1 1/2 lbs sweet potatoes (or Tetsukabuto squash), peeled and cut into 1-inch cubes
1 1/2 tsp salt
1/2 tsp ground allspice or nutmeg
4 cups water or unsalted vegetable broth
1 cup apple cider
1 cup light cream or milk (optional)
Salt and pepper, to taste
1/4 cup toasted pecans or almonds, chopped coarsely
Chives, minced to taste
Heat the butter or oil in large pan over medium-low heat. Saute the onions, stirring occasionally for about 10 minutes, or until lightly browned. Add the celeriac, sweet potatoes, and salt. Cover and cook, tossing a few times, for about 10 minutes. Add the allspice or nutmeg and stir for another minute. Pour in water and apple cider. Increase heat and simmer for about 30-40 minutes, until very tender. Cool to lukewarm, and puree in a blender or food processor and return to the pot (or use a stick blender to purée the soup in the pot.) Stir in the cream or milk. Salt and pepper to taste. Serve warm and add nuts, minced chives and chive blossoms for garnish.
ROASTED CARROTS, SHALLOTS, AND GARLIC (from https://gustotv.com/recipes/sides/roasted-carrots-shallots-and-garlic/ )
1 pound (450 g) carrots, trimmed and sliced into large chunks
3 shallots, peeled and trimmed
3 garlic cloves
3 tablespoons (45 ml) extra virgin olive oil
1 tablespoon (15 ml) dried thyme
2 sprigs fresh oregano
Salt and pepper
Preheat oven to 425 F (220 C). Add carrots, shallots, garlic, olive oil, thyme, rosemary, salt and pepper to a large mixing bowl. Using your hands, or tongs, toss everything together until evenly coated with oil. Spread into a single layer on the baking sheet. Bake in oven for 20-25 minutes, tossing occasionally to ensure even cooking. Remove when soft and caramelized.
RED, YELLOW and BLUE POTATO SALAD (adapted from www.homecooking.com ) Serves 6
1/2 lb red potatoes
1/2 lb yellow potatoes
1/2 lb blue (or purple) potatoes
1/4 cup mayonnaise
1/8 cup ranch dressing
1/2 Tbsp champagne vinegar (or white vinegar)
1/4 tsp dried dill weed
Pinch of sugar (optional)
1/4 cup thin-sliced green onions (or chopped chives with purple chive flower garnish)
Salt and freshly ground black pepper, to taste
Grape tomatoes for garnish
Simmer red, yellow, and blue potatoes, skins on, in salted water until tender, but not mushy. Let cool until easy enough to handle, but still warm. Cut into 1-inch pieces. Combine mayonnaise, ranch dressing, champagne vinegar, dill weed, and optional sugar. Pour over warm potatoes and toss to coat. Season with salt and pepper to taste. Refrigerate 2 hours or more to let flavors meld. Let come to room temperature to serve. Garnish with grape tomatoes. Recipe may be easily doubled.
Notes: Waxy potatoes such as red, white, blue, purple, and gold potatoes are best for potato salad because they are not grainy or mealy and hold together well. You may substitute chopped chives for the green onions.
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