THIS WEEK’S SHARE

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

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

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

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

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

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

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

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

BROCCOLI: deep emerald green, tiny buds that are clustered on top of stout, edible stems; high in vitamins A, C, calcium, potassium, and iron; known as an anti-cancer vegetable.

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

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

ORANGE CARROTS WITH GREENS (Hercules): sweet, orange, cone-shaped roots; good eating quality and stores well. Carrot leaves are very nutritious with lots of protein, minerals and high levels of vitamins, especially ‘C’ and ‘K’.  

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

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

SLICING CUCUMBERS: long, cylindrical, green-skinned fruit of the gourd family with mild, crisp flesh; the thin skin doesn’t need peeling, unless waxed for longer shelf life in stores.  

-How to use: raw or pickled in salads or sandwiches, can also be julienned, sauteed, or baked.  

-How to store: store them in a sealed plastic bag in refrigerator crisper drawer for up to a week; use up leftovers as soon as possible. 

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

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

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

SUMMER ONIONS MIX (yellow, red, or cipollini): Summer onions have thin, light-colored skins, higher water content, and a milder, sweeter flavor than storage onions; shorter shelf-life than a storage onion. You will receive a young Ailsa Craig (a sweet, mild, yellow-skinned, heirloom onion), Red Long of Tropea (specialty variety of tall, elongated, red bulbs traditionally grown in Mediterranean Italy and France), or Cipollini (a traditional Italian onion known for its flat, oval shape and delicately mild, sweet flavor; ranges in size from 1-3 inches; used for pickling and to season a wide variety of dishes and especially good grilled on a skewer).

-How to use: ideal for slicing thinly into summer salads, burgers, and sandwiches; great for light sautés or grilling, as their high sugar content caramelizes beautifully; greens can be chopped into a salad or frozen for making stock

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

NEW POTATOES (Yukon Gold): New potatoes are just young potatoes that haven’t had time to convert their sugar fully into starch and often have a crisp, waxy texture and thin, underdeveloped wispy skins. You will receive Yukon Gold (yellowish brown skin with yellow dry flesh and pink eyes; long storage and good tasting).

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

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

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

-How to use: saute, bake, broil, or grill; eat raw in salads or add to soups, stews, or sauces.

-How to store: keep at room temperature for up to 1 week.

WATERMELON (red OR yellow): You will receive any of the following Mini Love (sweet and firm, oval-round fruits avg. 5–7 lb and distinctive, bright green rind with dark green stripes and dense, bright red flesh), Natsu Cocoa (very uniform fruit with exceptional sweetness and dark green, tiger-striped rind; the epitome of summer—natsu means “summer” in Japanese), OR Sureness (superior yellow flesh watermelon with attractive dark green skin with narrow, dark green stripes and sweet, bright yellow flesh).

-How to use: slice, dice and serve as drinks, salads, or salsa.

-How to store: if melon seems not quite ripe, store at room temperature until sweet smell is coming from the soft, stem end; then store in the refrigerator.

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

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

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

ANNOUNCEMENTS 

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

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

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

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

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

3. HONEYBEE U-PICK (5700 Scio Church Rd., Ann Arbor): We are open Saturday from 8 AM until 12 PM with extra Tantre Farm produce and local honey at our farm stand for purchase. We have a limited number of blueberries for u-pick, especially because we have been noticing the sandhill cranes and wild turkeys are getting a lot of the ripe ones. It is unlikely that we will have already picked blueberries available, unless we get some volunteers to help out on Friday or Saturday. Check our website daily if we are open. Sign up to be on our mailing list, so you know times, prices, weather-related closings, etc. here: https://www.tantrefarm.com/honey-bee .

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

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

6. FARMERS MARKETS: If you need to supplement your share with a few extra items, we are set up at the Ann Arbor Farmers Market on Wed. and Sat. starting at 7 AM. We will also be at the Chelsea Farmers Market on Saturdays from 8 AM-1 PM. On top of that, our Sunflower Farm Market at the Washtenaw Food Hub Market is open on Wednesdays and Fridays from 4 to 8 PM and on Saturdays and Sundays from 9 AM to 5 PM, so please feel free to purchase all your basic local needs and a few extra treats at any of these markets. We will have a small farm stand at the HoneyBee U-pick during our CSA pick up times especially from 8 AM to 12 PM on Saturdays. Also every second Wednesday of May through August, we will be attending the Grass Lake Market, which is a monthly, downtown-wide event in Grass Lake, Michigan, offering a variety of local vendors, fresh produce, artisan goods, live music, food trucks, and family-friendly activities. It takes place on the second Wednesday of each month from May through August running from 4 to 8 PM.

7. PICK UP TIMES & LOCATIONS REMINDER:

*Ann Arbor Farmers’ Market (Wed.)—7 AM to 12 PM (TANTRE STAFF there the whole time)

*MOVE Fitness & Wellness Studio (Wed)—8 AM to 9:30 AM (SARA there the whole time)

*Farm (Wed.)—10 AM to 7 PM (TANTRE STAFF there with some self check-in)

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

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

*Farm (Fri.)—2 PM to 7 PM (TANTRE STAFF there with some self check-in)

*Ann Arbor Farmers Market (Sat.) —7 AM to 12 PM (SHANNON there the whole time)

*Washtenaw Food Hub (Sat.)—9 AM to 5 PM (Come inside the new Sunflower Farm Market to pick up your share. STAFF there the whole time)

*Chelsea Farmers’ Market (Sat.)—8 AM to 12 PM (DEB there the whole time)

*Argus-Packard (Sat) — 9 AM to 3 PM (STAFF there the whole time)

*RoosRoast-Rosewood (Sat)–9 AM to 11 AM (LIZ there the whole time)

*HoneyBee U-pick (Sat)–8 AM to 12 PM (TANTRE STAFF there the whole time)

BASIL: MORE THAN JUST A CULINARY HERB

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

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

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

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

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

RECIPES

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

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

4-5 small fresh beets, trimmed

1 tsp ground coriander seeds

1 tsp cumin seeds

2 red bell peppers, seeded and cut into chunks

2 cups cold water

1 cucumber, peeled and chopped

1 cup chopped onion

5 plum tomatoes, chopped

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

2 Tbsp olive oil

3 Tbsp chopped cilantro or basil

1 tsp salt

Fresh ground black pepper, to taste

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

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

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

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

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

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

3 Tbsp olive oil

1 tsp finely minced garlic

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

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

2 Tbsp vinegar

2 tsp soy sauce 

Fresh pepper, to taste

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

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

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

4 carrots

8-10 potatoes 

1 large onion, chopped 

1/4 cup butter or olive oil

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

6 cups chicken or vegetable stock

1 bunch basil, chopped (for garnish)

Salt and pepper, to taste

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

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

1/2 small clove garlic, peeled

1/4 teaspoon red chile flakes

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

1 tablespoon sunflower oil

4 scallions or 1 or 2 summer onions, thinly sliced 

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

2 tablespoons fresh lemon juice, plus more to taste

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

1 bunch amaranth leaves

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

1 small handful of basil leaves

1 small avocado, thinly sliced

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

Serves 4.

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

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

1 garlic clove, crushed

1/4 tsp red pepper flakes

1/4 cup extra virgin olive oil

1 Tbsp balsamic vinegar

Salt and black pepper, to taste

1 lb spaghetti

1 bunch fresh basil leaves, optional

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

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

2 cups seeded, cold watermelon chunks

1/2 cup frozen raspberries or strawberries

1/2 cup chilled lemonade

1-2 Tbsp sugar or honey (to taste)

8-10 ice cubes

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

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