THIS WEEK’S SHARE

ARUGULA: You will receive a bag of Arugula (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.

BROCCOLI from Second Spring Farm: 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. Thanks to our former intern (2003)- turned-farmer, Reid Johnston, owner of Second Spring Farm from Cedar, MI. Besides finding his certified organic produce up north, he also distributes his veggies at Argus and Agricole.

-How to 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.

SWEET CORN from Tantre Farm or Goetz Family Farm: We were a little short on sweet corn this week, so our friends from Riga, MI, will supply some of the corn this week. You will receive Vision (exceptionally tender, super sweet, yellow ears; great for fresh eating and freezing). Thanks to Karlene and Jonathon for being long time providers of many fresh vegetables and cut flowers.  Goetz Farm is a 3-generation family farm in Riga, MI. You can find their seasonal produce and flower bouquets at both Argus Farm Stops, Ann Arbor Farmer’s Market, Downtown Farmington Farmer’s Market and Chelsea Farmer’s Market in the summer.

*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.

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 

FRESH HERBS: 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:  

*Italian Flat-leaf Parsley–flat, glossy, dark green leaves have a strong parsley/celery flavor for use dried or fresh; high in vitamins A and C, and other minerals, such as iron; especially good in omelets, scrambled eggs, mashed potatoes, soups, pasta and vegetable dishes, as well as, sauces to go with fish, poultry, and pork.

*Curly Parsley–curly, dark green leaves, often used as a garnish, but can be used the same as flat-leaf parsley.

*Dill–feathery green leaves, which faintly resemble licorice; considered a good luck symbol by early Romans; 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: 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.

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.

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 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. 

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), Tiren (Italian sauce variety with classic San Marzano shape) 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.

RED WATERMELON: You will receive JuiceBox (mini “ice box” watermelon known for its exceptionally sweet and juicy deep-red 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: “SOURDOUGH BASICS” with CATHERINE BADGLEY at the WASHTENAW FOOD HUB on WEDNESDAY, AUGUST 19 at 6 PM to 7 PM: Discover the art of sourdough baking with Catherine Badgley. Learn how to create and care for your own starter, explore the basics of baking with sourdough, and see how Michigan-grown grains connect you to our local food system.

*Registration: https://www.eventbrite.com/e/community-table-sourdough-basics-tickets-1993625076270

**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. “TASTE LOCAL” AT SUNFLOWER FARM MARKET WITH LOCAL KOMBUCHA TASTING on SATURDAY, AUG. 22, from 9 to 11 AM: Join Rachel Kanaan, cofounder of Unity Vibration, for a kombucha pop-up featuring Lively Up Kombucha and other local brewers. Sample a variety of seasonal flavors and chat with Rachel about fermentation, brewing, and the craft behind this unique beverage.

3. SAVE THE DATE–SUMMER FARM HIKE ON FRIDAY, AUGUST 28: 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, who are longtime CSA members, look forward to sharing some of its treasures and treasure spots with you. We’ll use all our senses as we take an edible hike, visit the animals, and explore the fields and the mushroom forest. 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! We are still deciding on the time for morning or afternoon, so feel free to email if you have a preference, and we will consider.

4. 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, OR Friday mornings anytime between 7 AM and 11:30 AM. We will feed you a homemade, farm-cooked lunch. The tomatoes are starting to ripen very quickly and we are losing 5 student workers, so really need the extra help. Please contact us with an email to info@tantrefarm.com with TOMATO PICKER in the Subject Line. Thanks to those who have shown up so far to help. We can always use the extra hands!! If needed, we will hire you or you can volunteer.

5. DO YOU LIKE TO WORK “OUTSIDE”? TANTRE FARM IS HIRING! Many of our college and high school students are going back to school soon, 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. Please email us or fill out an application from our website at https://www.tantrefarm.com/internships/

6. RETURN BOXES AND PLASTIC HALF PINTS: We are missing many share boxes, so before we have to order more boxes, we kindly 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! 

7. 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 .

8. 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/

9. 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. 

10. PICK UP TIMES & LOCATIONS REMINDER:

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

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

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

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

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

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

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

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

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

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

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

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

RECIPES

BROCCOLI, RED PEPPER, AND CHEDDAR CHOWDER (from Capay Organic Farm CSA “Farm Fresh To You” website)

1 head broccoli 

6 oz sharp Cheddar, coarsely grated (1 1/2 cups) 

1 large boiling potato 

1 red/green bell pepper, cut into 1/2-inch pieces 

2 Tbsp unsalted butter 

2 cloves garlic, finely chopped 

1 tsp ground cumin 

2 Tbsp minced fresh thyme 

1 tsp salt 1 large onion, chopped 

1/4 tsp black pepper 

2 Tbsp all-purpose flour 

1/2 tsp dry mustard 

3/4 cup heavy cream     

Discard tough lower third of broccoli stem. Peel remaining stem and finely chop. Cut remaining broccoli into very small (1-inch) florets. Cook florets in a large pot of boiling salted water until just tender, 2-3 minutes. Transfer with a slotted spoon to a bowl of ice water to stop cooking, then drain. Reserve 3 cups cooking water for chowder. Peel potato and cut into 1/2-inch cubes. Cook potato, onion, bell pepper, broccoli stems, thyme and garlic in butter in a 3- to 4-quart heavy pot over moderate heat, stirring occasionally, until onion is softened, 8-10 minutes. Add cumin, salt, pepper, and mustard and cook, stirring, 1 minute. Add flour and cook, stirring, 2 minutes. Add reserved cooking water and simmer (partially covered), stirring occasionally, until potatoes are tender, about 10 minutes. Stir in cream and cheese and cook, stirring, until cheese is melted, then season with salt and pepper. Puree about 2 cups of chowder in a blender until smooth (use caution when blending hot liquids) and return to pot. Add florets and cook over medium heat, stirring occasionally, until heated through, about 2 minutes. 

BROCCOLI BISQUE AMANDINE (from Vegan Sourcebook)

1/3 cup blanched whole almonds, ground

6 cups broccoli florets

2 1/2 cups milk (plain, nondairy if preferred)

Salt and ground black pepper, to taste

Preheat the oven to 350 degrees. Spread the ground almonds in a thin, even layer on a dry baking sheet, and toast them in the oven for 8-10 minutes, just until they are golden. (Watch closely so that the almonds do not burn!) Reserve 4 teaspoons of the toasted ground almonds for a garnish, and set the remainder aside. Steam the broccoli until it is very tender, about 12-14 minutes. Combine the cooked broccoli, remaining toasted ground almonds, and the milk in batches in a blender. Process each batch until the mixture in completely smooth. Pour the blended soup into a large mixing bowl and continue processing the rest of the soup in a similar fashion. Transfer the blended mixture to a 2-quart saucepan. Warm the soup over medium heat, stirring often until it is hot. Do not boil. Season the soup with salt and pepper to taste. Sprinkle each serving with some of the reserved toasted almonds. 

GAZPACHO (from Moosewood Cookbook) Serves 6

4 cups cold tomato juice  

2 cups freshly diced tomatoes

1 small, well-minced onion 

1 cup minced green pepper

1 diced cucumber

1 tsp honey

1 garlic clove, crushed  

2 scallions, chopped

1 tsp tarragon

1 tsp dill

Dash of ground cumin  

1/4 cup fresh parsley, chopped 

2 Tbsp olive oil

2 Tbsp wine vinegar

Juice of 1/2 lemon and 1 lime 

Salt and pepper, to taste

Dash of Tabasco sauce

Combine all ingredients, and chill for at least 2 hours. (This soup can be pureed, if desired.)

CUCUMBER YOGURT DRESSING (from Farm-Fresh Recipes by Janet Majure)

1 medium cucumber, peeled, seeded, and chopped

2/3 cup plain, unsweetened yogurt

2 Tbsp minced red onion

1 Tbsp olive oil

2 tsp white vinegar

1/4 tsp salt

2 tsp chopped fresh dill

Puree all ingredients in blender until creamy and smooth. Chill 2 hours. Serve over salad greens, use as dip for raw vegetables, or use as condiment on sandwiches.      

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 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 fresh herbs. 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.

SPICY CORN KERNEL “PAN” CAKE (from From Asparagus to Zucchini: A Guide to Cooking Farm-Fresh Seasonal Produce by MACSAC) Serves 4

2 Tbsp vegetable oil

3 heaping cups fresh corn kernels (cut from 4-6 ears)

2 Tbsp minced fresh basil, cilantro, or parsley

2 Tbsp minced green onion

1-2 Tbsp minced jalapeno or serrano pepper

3 Tbsp cornmeal

3 Tbsp flour

Salt and freshly ground black pepper, to taste

Garnish: 

Fresh basil, cilantro or parsley

Freshly made or bottled salsa

Preheat oven to 400 degrees. Measure oil into a heavy, ovenproof, medium-sized skillet (cast-iron is best) and heat pan in oven for 30 minutes. Combine remaining ingredients except the last two in a bowl, then press evenly into hot pan. (Don’t stir corn in the pan, or the crust won’t form properly.) Bake 25-30 minutes, until edges are brown and crispy. Run a spatula around the outer rim and underneath the corn cake to loosen it from the pan. Wearing hot pads, place a heat-proof serving plate face down over the pan and invert pan so the cake drops onto plate. Garnish with fresh herbs and serve with salsa.  

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