THIS WEEK’S SHARE
ARUGULA: You will receive a bag of an aromatic, bright green, salad green with a peppery mustard flavor; rich in iron and vitamins A and C.
-How to use: add to salads, soups, and sautéed vegetable dishes.
-How to store: very perishable, so use up quickly; store in plastic bag in refrigerator for up to 5 days.
ITALIAN BASIL: You will receive Prospera Italian Large Leaf Basil (sweet aroma with notes of anise in its green leaves; traditionally used in pesto, tomato sauces, pesto, and salad dressings; originally from India where it was traded in ancient times via the spice routes).
-How to store: store herbs upright with cut stems in 1 or 2 inches of water on your counter or table top. This herb does not store well in a refrigerator, since it does not like cold temperatures.
SWEET CORN (Montauk): small, fancy, bicolor kernels on 8” long ears with superior, sweet flavor. *Keep in mind that we don’t treat our corn with pesticides, so you may find some earworms enjoying the corn too; just break off the damaged part and cook the rest of the ear.
-How to use: ears of corn can be steamed in 1-2 inches of water for 6-10 minutes, or drop ears into boiling water (enough to cover) for 4-7 minutes; ears of corn can also be roasted unhusked in the oven or outside grill for about 20 minutes.
-How to store: refrigerate with husks on, and use as soon as possible to retain sweetness and flavor.
CUCUMBERS or ORANGE CARROTS: Due to limited amounts of both items, you will receive either Slicing Cucumbers (long, cylindrical, green-skinned fruit of the gourd family with mild, crisp flesh; the thin skin doesn’t need peeling, unless waxed for longer shelf life in stores) OR Hercules Carrots (sweet, orange, cone-shaped roots; good eating quality and stores well).
-How to use: both can be eaten raw in slices or grated and also can be julienned, sauteed, juiced, or baked.
-How to store: store them in a sealed plastic bag in refrigerator crisper drawer for up to a week or longer
GREEN CURLY KALE or LETTUCE MIX: Due to limited amounts of both items, Wednesday members will receive Green Curly Kale (well-ruffled, curly green leaves on green stems; this variety makes a good, roasted “kale chip” and kale salad) and Friday/Saturday members will receive Wildfire Lettuce Mix (a beautiful bag of dark reds and vibrant greens including Green and Red Oakleaf, Green and Red Romaine, and Redleaf lettuces; your lettuce has been rinsed once).
-How to use: Both can be used in salads and yes, soups! Kale can be boiled or steamed until color brightens; great in omelets, quiches, lasagna, casseroles, soups, stews, salads, and smoothies.
-How to store: Lettuce stores for 5 to 7 days. Kale stores in a plastic bag for 1 to 2 weeks.
YELLOW & RED ONION MIX: You will receive Ailsa Craig (a sweet, mild, yellow-skinned, heirloom onion) AND Red Long of Tropea (specialty variety of tall, elongated, red bulbs traditionally grown in Mediterranean Italy and France).
-How to use: ideal for slicing thinly into summer salads, burgers, and sandwiches; great for light sautés or grilling, as their high sugar content caramelizes beautifully
-How to store: wrap in damp towel or plastic bag in fridge for 2-7 days.
RED CLAPP’S PEAR: one of the first fresh-eating pears of the season; very red fruit that is tear-drop shaped, sweet, fine-grained with creamy white flesh and ample juice; excellent raw, canned, and in preserves. NOTE: We pick the fruit when it is still hard, so allow to ripen for a few days as needed to soften.
-How to use: can be eaten raw, sliced in salads, hot cereals, yogurts, stuffings, sauces, or butters; can be prepared by juicing, baking, poaching or sauteing; coat slices with lemon juice to keep from darkening.
-How to store: ripening can occur either at room temperature or in the refrigerator; remove from refrigerator several days before eating; this variety of pear can store for 6 weeks in regular storage.
GREEN BELL PEPPERS: large, green blocky cells with fruity, sweet flavor; excellent source of vitamin C, fair amount of vitamin A, and some calcium, phosphorus, iron, thiamin, riboflavin, and niacin.
-How to use: eat raw for best nutrient retention; can be added to soups, stews, omelets, quiches, stir-fries, etc.; excellent stuffed.
-How to store: refrigerate unwashed in hydrator drawer for 1-2 weeks; can be easily frozen by washing, chopping, and placing in freezer bags; can also be dehydrated or dried.
NEW RED NORLAND POTATOES: New potatoes are just young potatoes that haven’t had time to convert their sugar fully into starch and often have a crisp, waxy texture and thin, underdeveloped wispy skins. You will receive Red Norland (an early-maturing, waxy potato characterized by a smooth, red skin and bright white flesh; great baked, boiled, or roasted).
-How to use: good boiled or pan-roasted, but particularly suited for potato salad, since they hold their shape well after being cut and cooked.
-How to store: refrigerate new potatoes if not used within 2-3 days, but use up sometime during the 1st or 2nd week of receiving them; these potatoes have not been cured, so will not last as long as “cured” potatoes, which should not be refrigerated, since low temperatures convert the starch to sugars and may turn dark when cooked.
RADISHES (Pink Beauty): pink-colored root with mild, spicy flavor; Excellent source of vitamins A, C, and the B’s!
-How to use: raw, roasted, used in soups, sliced in salads, sandwiches, or stir-fries, grated in slaws; radish greens are delicious in soups or stir-fries
-How to store: refrigerate in plastic bag/damp towel for 1-2 weeks.
TOMATOES: You will receive any of the following: Five Star Grape (bright-red, sweetest, grape tomato with excellent, sweet flavor and firm, meaty texture with few seeds and little juice), Clementine (tangerine-colored, oval-round fruits; appealing, sweet-tart flavor; exceptional when halved and roasted), Cherry Bomb (vivid red fruits of cherry size; firm, sweet, and well-balanced), Sun Gold Cherry (exceptionally sweet, bright tangerine-orange-cherry tomato; less acidic than the red cherry tomato, so slightly less bland in flavor), Tomatoberry (unique strawberry-shaped, deep red colored fruits with firm, meaty texture and excellent sweet flavor) OR Verona (similar to Juliet, but with even tastier, somewhat plumper, deep red “cocktail plum” fruits; good in sauces and in salads), AND Heirloom Tomatoes –Brandywine (large, heirloom, beefsteak tomato–often over 1 lb–with a deep pink skin and smooth red flesh).
-How to use: saute, bake, broil, or grill; eat raw in salads or add to soups, stews, or sauces.
-How to store: keep at room temperature for up to 1 week.
WATERMELON (Red OR Yellow): You will receive one or two of any of the following – Mini Love (sweet and firm, oval-round fruits avg. 5–7 lb and distinctive, bright green rind with dark green stripes and dense, bright red flesh), Natsu Cocoa (very uniform fruit with exceptional sweetness and dark green, tiger-striped rind; the epitome of summer—natsu means “summer” in Japanese), OR Sureness (superior yellow flesh watermelon with attractive dark green skin with narrow, dark green stripes and sweet, bright yellow flesh).
-How to use: slice, dice and serve as drinks, salads, or salsa.
-How to store: if melon seems not quite ripe, store at room temperature until sweet smell is coming from the soft, stem end; then store in the refrigerator.
ANNOUNCEMENTS
1. COMMUNITY TABLE: “STITCH & SIP” with ROBIN LEHMAN at the WASHTENAW FOOD HUB on WEDNESDAY, AUGUST 12 at 6 PM to 7 PM: Calling all knitters, crocheters, and fiber artists! Join Robin Lehman this week to stitch, chat, and sip locally crafted Fraser iced tea while discovering how natural yarns can bring beauty to your creations. Bring a project to work on—makers of all skill levels are welcome.
*Registration: https://www.eventbrite.com/e/community-table-stitch-sip-tickets-1993624693124
**You can check out our Food Hub calendar for all future events here: https://www.thewashtenawfoodhub.com/events/washtenaw-food-hub-events/
***If you are interested in sharing your skill or talent related to food/farming, sustainability, or community, please contact us at sunflowerfarmmarket@gmail.com. Although we may not be able to engage everyone’s skills, we welcome your ideas.
2. SKY SPEAKER SERIES – “WOMEN IN AG” FROM 7 TO 8:30 PM ON AUGUST 13 AT AGRICOLE FARM STOP: Deb Lentz from Tantre Farm will be moderating a community panel discussion highlighting the challenges, triumphs, and daily experiences of female farmer panelists Magda Nawrocka-Weekes from Dog Star Farm, Noelle Dronen from NOKA Homestead, and Helen Chandler from Lake Divide Farm. We will also be exploring what a growing female presence in agriculture means for the future of farming. Please join us by registering for $30 to $34 per person (scholarship seats are available) through Eventbrite: https://www.eventbrite.com/e/the-sky-speaker-series-women-in-ag-tickets-1992502242845
The Sky Speaker Series is a community event program in Chelsea, Michigan, hosted by The Sky, which aims to build a supportive community for women through speaker panels, workshops, and networking events. Events feature panel discussions, expert speakers, and conversational deep-dives focusing on personal growth, professional transitions, and community topics.
3. RETURN BOXES AND PLASTIC HALF PINTS: We are missing many share boxes, so before we have to order more boxes, we ask you to return your boxes this week, so we can reuse them. We also could use any plastic half pints that your tomatoes come in. Please save them and bring them back. Thank you!
4. TOMATO HARVESTERS OR WEEDING VOLUNTEERS NEEDED: If you are interested in helping out on Mondays, Tuesdays, Thursdays, or Fridays, we could really use the help, especially to harvest tomatoes in the morning between 7 AM and 11:30 AM. We will even feed you a homecooked lunch! Just email us with the Subject line saying TOMATO HELP or WEEDING HELP, so we know what you are interested in, and what days and times you are available. Thank you!
5. HONEYBEE U-PICK (5700 Scio Church Rd., Ann Arbor): We are open Saturday from 8 AM until 12 PM with extra Tantre Farm produce and local honey at our farm stand for purchase. The blueberries are pretty much over, but you are always welcome to check for any when you come on Saturdays. No raspberries either this year, since we mowed down the old patch and planted a new crop for next year. Check our website daily if we are open. Sign up to be on our mailing list, so you know times, prices, weather-related closings, etc. here: https://www.tantrefarm.com/honey-bee .
6. ROAD CONSTRUCTION NEAR HONEYBEE UPICK: They are putting a roundabout in at the corner of Scio Church Road and Zeeb Road with construction supposedly lasting for the next 2 months. There are several alternate routes if you are coming from the East. 1) You can take Zeeb and turn west on Liberty (gravel) and then turn south or left onto Parker Rd (paved), and then turn left or east on Scio Church (paved) to HoneyBee. 2) Also, if you don’t mind gravel roads take Liberty Rd. (gravel) west to Strieter Rd (gravel), turn left or south on Strieter, and then turn left or east on Scio Church to HoneyBee. 3) If you’re coming from further south, you can travel west on Waters, then turn right or north on Strieter, take Strieter to Scio Church turning right or east and then take a left into HoneyBee. Get a map out to check out these options. If you’re coming from the west on Scio Church Road, you shouldn’t have any problems. Keep updated here: https://www.wcroads.org/wcrc-project/scio-church-rd-at-zeeb-rd-roundabout/
7. FARMERS MARKETS: If you need to supplement your share with a few extra items, we are set up at the Ann Arbor Farmers Market on Wed. and Sat. starting at 7 AM. We will also be at the Chelsea Farmers Market on Saturdays from 8 AM-1 PM. On top of that, our Sunflower Farm Market at the Washtenaw Food Hub Market is open on Wednesdays and Fridays from 4 to 8 PM and on Saturdays and Sundays from 9 AM to 5 PM, so please feel free to purchase all your basic local needs and a few extra treats at any of these markets. We will have a small farm stand at the HoneyBee U-pick during our CSA pick up times especially from 8 AM to 12 PM on Saturdays. Also every second Wednesday of May through August, we will be attending the Grass Lake Market, which is a monthly, downtown-wide event in Grass Lake, Michigan, offering a variety of local vendors, fresh produce, artisan goods, live music, food trucks, and family-friendly activities. It takes place on the second Wednesday of each month from May through August running from 4 to 8 PM.
8. LAST GRASS LAKE MARKET on AUGUST 12 from 4 to 8 PM: For those of you from the Grass Lake area (and anyone else who wants to have a fun time!), Tantre Farm will be setting up tables to sell a variety of fresh produce (arugula, sweet corn, watermelon, tomatoes, kale, onions, peppers, etc.) and answer any questions at the LAST Grass Lake Market for 2026 from 4 PM to 8 PM TONIGHT! There will be other farm produce, flowers, kid activities, music, artisanal goods, food trucks, a swap table for giveaways and taking gently used items, and a movie at dusk. Please check it out on their website: https://www.grasslakemarket.com/ and come say hi!
9. PICK UP TIMES & LOCATIONS REMINDER:
*Ann Arbor Farmers’ Market (Wed.)—7 AM to 12 PM (TANTRE STAFF there the whole time)
*MOVE Fitness & Wellness Studio (Wed)—8 AM to 9:30 AM (SARA there the whole time)
*Farm (Wed.)—10 AM to 7 PM (TANTRE STAFF there with some self check-in)
*Washtenaw Food Hub (Wed.) –4 PM to 8 PM (Come inside the new Sunflower Farm Market to pick up your share. STAFF there the whole time)
*Pure Pastures (Wed.) —9 AM to 11 AM (JESSICA there most of the time)
*Farm (Fri.)—2 PM to 7 PM (TANTRE STAFF there with some self check-in)
*Ann Arbor Farmers Market (Sat.) —7 AM to 12 PM (SHANNON there the whole time)
*Washtenaw Food Hub (Sat.)—9 AM to 5 PM (Come inside the new Sunflower Farm Market to pick up your share. STAFF there the whole time)
*Chelsea Farmers’ Market (Sat.)—8 AM to 12 PM (DEB there the whole time)
*Argus-Packard (Sat) — 9 AM to 3 PM (STAFF there the whole time)
*RoosRoast-Rosewood (Sat)–9 AM to 11 AM (LIZ there the whole time)
*HoneyBee U-pick (Sat)–8 AM to 12 PM (TANTRE STAFF there the whole time)
CORN LOVERS OF ALL SIZES
We are sure you’ve been waiting impatiently as we have for your first bite of corn, and it’s finally ready! Corn is often referred to as maize and is an ancient staple food of the Americas. Everything on the corn plant can be used: “husks” for Tamales, the “silk” for medicinal tea, the “kernels” for food, and the “stalks” for fodder. Corn contains a significant amount of vitamin A, B-complex, phosphorous and potassium along with vegetable protein.
As we introduce you to your first ear of Tantre corn, we would be remiss if we forgot about our yearly introductions to two fellow corn lovers: the European corn borer (Ostrinia nubilalis) and the Corn Earworm (Heliothis zea), which you may have encountered already on other ecologically-grown corn. We don’t treat our corn with pesticides, so you may find these corn insects enjoying the corn too, but just break off the damaged part and cook the rest of the ear.
The European corn borer has been a resident of the U.S. since the early 1900s. The larvae are grayish-pink caterpillars with dark heads and spots on the top of each segment about 1 inch long. They chew on leaves and tassels of corn, but especially favor the tasty insides of stalks and ears. It is not partial to corn though, since it has been recorded on 200 different plants, including beans, celery, beets, and potatoes.
Despite the fact that we hear much about the corn borer, the earworm is probably the worst pest of corn. It is said that American farmers grow two million acres of corn a year just to feed it. The color of the larvae varies from white to green and even red. They have four pairs of prolegs, are spined, and 1-1/2 inches long. These voracious eaters enter corn ears at the tip and work their way to the kernels.
If you are “lucky” enough to encounter one of these guests in your ear of corn this week, don’t throw the ear away, since you often can use most of the rest of the ear of corn. We are “pleased” to introduce you to these smaller relatives who share your taste for corn.
RECIPES
SPICED POACHED RED PEARS
4 red pears (peeled, with stems left intact)
1 cup sugar (or turbinado sugar)
1 cinnamon stick
1 cup water
Optional: Vanilla ice cream or whipped cream for serving
Peel the pears: Carefully peel the skin off each pear while keeping the stem attached. You can slice a tiny bit off the bottom so they stand up straight. Make the syrup: In a medium saucepan, combine the water, sugar, and cinnamon stick over medium heat until the sugar dissolves. Poach the fruit: Place the peeled pears into the simmering syrup. Cover the pan and cook on medium-low heat for about 15 minutes until the pears are fork-tender. Serve: Remove the pears from the heat, let them cool slightly, and serve warm or at room temperature with a scoop of vanilla ice cream.
POTATO-CHEESE STUFFED PEPPERS (from Mother Earth’s Hassle-Free Vegetable Cookbook) Serves 6
6 Green peppers
1 1/2 tsp salt
3 Tbsp finely chopped onion
1/4 tsp minced garlic
3 cups diced cooked potatoes
1 cup diced Cheddar cheese
1/2 cup chopped celery
1/4 tsp pepper
1/2 cup soft bread crumbs
3 Tbsp butter
Wash peppers and cut thin slice from stem end to remove seeds. Place peppers in saucepan with boiling water to cover and 1 teaspoon salt. Cover, bring to boil, boil 5 minutes. Remove from water and invert to drain well. Cook onion and garlic in 2 tablespoons butter until tender. Add potatoes, cheese, celery, 1/2 teaspoon salt, and pepper. Mix well and spoon into peppers. Mix bread crumbs and 1 tablespoon butter. Sprinkle over tops of peppers. Place in casserole. Cover and bake at 350 degrees for 30 minutes. Uncover and bake 10 minutes longer to brown bread crumbs.
BASIL GRAIN SALAD (from Complete Vegetarian Kitchen by Lorna Sass) Serves 4-6
3 cups cooked grains (quinoa, rice, amaranth, etc.)
1 lb small summer squash or zucchini, halved and cut into 1/4-inch slices
2 cups cooked corn kernels
3/4 cup tightly packed minced fresh basil
1/4 cup thinly sliced scallion greens
1/4 cup olive oil
3 Tbsp freshly squeezed lemon juice or balsamic vinegar
1 tsp Dijon mustard
1/2 tsp sea salt, or to taste
Optional: top with sliced cherry tomatoes
Place the cooked grains in a large serving bowl. Add zucchini, corn, basil, and scallion greens and toss. In a food processor or jar, prepare the dressing by combining the remaining ingredients. Pour the dressing over the grain mixture and toss well. Taste and add more lemon juice and salt, if needed. Add cherry tomatoes if desired.
Variation: Substitute fresh dill or cilantro for the basil.
WATERMELON SALAD WITH ARUGULA, FETA, & FRESH HERBS (from https://whiteonricecouple.com/arugula-watermelon-feta-salad/ )
3-4 cups watermelon cubes (about 1 inch cubes)
3 Tablespoons olive oil
zest 1 medium lemon
1 Tablespoon lemon juice
1/4 cup basil (or any herb–mint, oregano, parsley or dill), chopped (reserve a few whole leaves for garnish)
4 ounces feta cheese (approximately)
3 cups fresh arugula
freshly ground black pepper
kosher salt to taste, optional
In large bowl combine olive oil, lemon zest, lemon juice and mint (or herbs or choice). Stir to combine. Add watermelon chunks and gently stir to coat the dressing in the watermelon. Add feta cheese, arugula, black pepper. Gently toss to combine all ingredients. Taste for seasoning and add salt if needed. Serve chilled.
CREAMY RADISH SOUP RECIPE (from https://www.nelliebellie.com/creamy-radish-soup/)
2 lbs radishes rinsed trimmed, and quartered
1 red onion sliced
2 red potatoes, diced or alternately 1 cup sweet corn
8 tablespoons butter
1 tbsp salt
2 teaspoons pepper up to 4 teaspoons…taste and adjust
3 cups milk you can use almond milk or even broth, if you like.
1-3 teaspoons hot sauce
sour cream to taste
Melt margarine or butter on medium-high heat. Add the onion, radishes, corn, salt, pepper, and hot sauce in pan. Bring the butter, onion, radishes, corn, and spices to a boil, keep at a low-boil for about 30 minutes or until the radishes and onions are soft. Be careful not to burn the butter. Keep the temperature on low and stir in the milk. Heat until hot but not boiling. Use an immersion blender or transfer (carefully!) the soup to your blender and blend the soup until creamy. Serve warm with sour cream.
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