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 or GREEN CURLY KALE from Tantre Farm: We may not have enough Broccoli, so later in the week, some of you may receive Kale. 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 Curly Kale (well-ruffled, curly green leaves on green stems; this variety makes a good, roasted “kale chip” and kale salad). 

-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: You will receive Vision (exceptionally tender, super sweet, yellow ears; great for fresh eating and freezing).

*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: great steamed, roasted, boiled, grilled, etc. 

-How to store: refrigerate with husks on, and use as soon as possible to retain sweetness and flavor.

EGGPLANT: you will receive Nadia (slender, purplish-black, glossy-like, bell-shaped fruit), Dancer (Light purple, Italian type, semi-cylindrical fruits are mid-sized, mild, and nonbitter), OR Orient Express (dark purple Asian type with long, slender, glossy fruits, which are tender, delicately flavored, and quick cooking).

-How to use: may be salted to remove bitterness from old fruit, but also makes it less watery and more absorbent, and can greatly enhance the taste and texture of your dish; can be baked, boiled, fried, grilled, or can be sliced into rounds for grilling or broiling, and cut into cubes for stews and stir-fries

-How to store: best fresh, but can be stored at room temperature or in refrigerator drawer for up to 1 week.

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/RED BELL OR RED CARMEN PEPPERS: You will receive Green/Red Bell (medium-sized green-to-red bell pepper with fruity, sweet flavor; excellent source of vitamin C, fair amount of vitamin A) OR Carmen (6-inch long, tapered fruit that ripens from green to a deep “carmine” red; sweet taste in salads and when roasted and fully red-ripe).

-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 (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 (an early-maturing, waxy potato characterized by a smooth, red skin and bright white flesh).

-How to use: great baked, boiled, or roasted

-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.

YELLOW WATERMELON: You will receive 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: “BREW’D: APPLE & PEAR BUG” with RACHEL KANAAN at the WASHTENAW FOOD HUB on WEDNESDAY, AUGUST 26, at 6 PM to 7 PM: Join Rachel Kanaan, cofounder of Unity Vibration, to learn how to create an Apple & Pear Bug, a wild-fermented starter made with seasonal fruit, water, and sugar. Discover how natural yeasts and beneficial bacteria transform fruit into a bubbly drink. Enjoy samples, recipes, and tips to make your own.

*Registration: https://www.eventbrite.com/e/community-table-brewd-apple-pear-bug-tickets-1993625460419

**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. SUMMER FARM HIKE at TANTRE FARM on FRIDAY, AUGUST 28 from 4 to 5 PM: Come join us for this free, guided, exploratory walk around Tantre Farm with Alisse and Jessica, who are long time Tantre Farm CSA members. We’ll use all our senses as kids and adults take an approx. 45-60 minute edible plant walk  around the farm. We also hope to end with some seasonal veggie roasting in the earth oven or feeding the pigs compost or something else!?? We will meet behind the Main House at the picnic tables. Excited to share the farm with you in all its summer glory!! Everyone is welcome!

3. CHELSEA FARMERS MARKET WILL CLOSE EARLY THIS COMING SAT. AUG. 29: Due to the Chelsea Fair Parade on Saturday at 1 PM, we may pack up early at the market around 11 AM (unless we decide to stay and watch the parade), since Chelsea will close Main St. around 12 or 12:30 PM due to the parade. Please come by 11 AM to get your share box this week!

4. VACATIONS or OUT OF TOWN: With Labor Day weekend coming up, please make all your changes ahead of time, and email us as soon as possible if you need to make changes. If you can’t find someone to pick up your share, please let us know if you want to cancel your share or donate to a needy family. Please remember to make changes in pick up days or locations for the upcoming week in your dashboard by SATURDAYS, or let us know BEFORE Tuesdays, since we can make administrative changes at least a day ahead.

5. PLANT & MUSHROOM WALK ON SATURDAY, SEPTEMBER 5, from 4-6 PM: We are hosting a leisurely foraging plant walk at Tantre Farm with our local foraging expert, Rachel Mifsud from Will Forage For Food. Plant walks are excellent learning opportunities for those with beginning to intermediate foraging skills and for anyone wanting to learn more about their local flora. Our discussion will include information about identification, methods of harvest, preparation, and use of around 20-25 edible plants and mushrooms to focus on. Kids under 12 are free with paid adult. You may want to bring a notebook, camera, and water. Unlimited class size, drop ins are welcome, and cost is $25. Use the code TANTRE at checkout for a 20% discount for all CSA members. To register ahead of time or find more information, just go to Rachel’s website at https://www.willforageforfood.com/store/p/walks .

6. SAVE THE DATE: TOMATO PRESERVING WORKSHOP at TANTRE FARM on SUNDAY, SEPT. 6 from 1 to 4 PM: Hope some of you can make it over Labor Day weekend to this preserving class, since this weekend worked best for us, because we wanted to have enough tomatoes for preserving. Long-time CSA Member, Jessica Read, will teach mostly how to can tomatoes, but also some information will be on dehydrating and freezing them. There will be active participation and “take-home” samples for those attending. This is a great beginner and reminder class! Plan on bringing a Quart Size Canning Jar. Please register by email with Subject Line as TOMATO WORKSHOP and add your Name, Phone Number, and E-mail Address in the body of the email to us. There will be a small $5-10 suggested donation for materials, and $1 extra if you don’t bring a canning jar. Bulk tomatoes will be available for you to buy. This is a great time for canning, freezing, or dehydrating! 

7. 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 have lost our college & high school students, so we 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.

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

9. 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 berry season is over, but you can pick a few sunflowers if you like. Sign up to be on our mailing list, so you know times, prices, weather-related closings, etc. here: https://www.tantrefarm.com/honey-bee .

10. 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/

11. 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)

BECOMING A SEASONAL EATER

by Deb Lentz

In the past 50 years or so, people have shifted from eating what grew locally and in season to getting food from faraway places and being very disconnected with their source of food. As modern transportation has improved and packaged food has become less perishable, food can travel 1500 miles or more from farms to our tables. Only about 10 percent of the fossil fuel energy used in our world’s food systems are used for producing the food, the other 90 percent goes into packaging, transporting, and marketing the food. Eating packaged, processed food has become common place in our busy, fast-paced societies.  

Seeing the words “in season” in restaurants and stores need not be so uncommon anymore. More and more people need to become informed consumers, so that fresh, local, and seasonal produce can become more available and more desired. Being a CSA member is a step in that direction. Changing one’s eating habits though means changing one’s lifestyle and daily practices. It means more thought, time, commitment, and responsibility on one’s part. The end result is better taste, more nutrition, less expense, and a reconnection with our food.

Bringing about this change of managing a seasonal diet requires planning and starting slowly. Set reachable goals of bringing seasonal food into your meals. Maybe start by educating yourself on knowing when certain foods are harvested. For example, you would not plan on eating asparagus in September, since it is seasonally available in Michigan typically in May and June.  

Create a plan that includes food processing and preserving ideas along with monthly and weekly meal plans. If you are getting excess produce in your share box each week, plan on preserving it. If you have freezer space, freezing is one of the easiest ways to preserve, even if you’ve never preserved before. The “A to Z” cookbook and other cookbooks will give you simple tips on how to freeze listed under “Storage Tips”. For example, tomatoes are very easy to freeze. Just cut out the core and any bad spots, place them in a labeled freezer bag, and put in the freezer. They can be partially thawed to peel off skins (if you don’t like the skins) very easily and then tossed into soups or made into sauces. You can also plan on eating more salads in the summer, and freeze bulk foods of soups, casseroles or stews made from summer or fall vegetables for winter meals.

Seasonal eating requires some flexibility in what and how you eat. For example, in Michigan, your vitamin C might come from tomatoes, cabbage, kale, rose hips, etc. instead of orange juice. You also might want to substitute maple syrup or honey instead of cane sugar as a sweetener.

Finally, one of the easiest ways to become a seasonal eater is being conscious of the source of your food. When you are choosing food in the grocery store, notice where it was grown. If its source is not labeled, ask the grocer. Also, buy food from the farmers’ markets. Local Harvest, at www.localharvest.org provides state-by-state listing of restaurants, food stores, and farmers’ markets offering sustainably produced foods. Another good website with fact sheets on some seasonal vegetables is www.nutrition.cornell.edu/foodguide/archive/lists  .

RECIPES

COUSCOUS WITH TOMATO EGGPLANT SAUCE (from Farm-Fresh Recipes by Janet Majure) Serves 6

1 medium onion, chopped

1 tsp olive oil

2 cloves garlic, minced

1 eggplant, skin on, diced

1 green pepper, cut julienne

2 cups chopped fresh tomatoes

Salt and black pepper, to taste

1/4 tsp paprika

1/4 tsp dry basil, rosemary, and oregano

1/4 cup minced fresh parsley

1 cup water

1 lb couscous

Cook onion until golden in olive oil in skillet over medium-high heat, about 4 minutes. Add the garlic and cook about 1 minute. Add eggplant and green pepper; cook and stir 10 minutes. Add tomatoes, salt, pepper, paprika, herbs, and water; stir. Bring to a boil, reduce heat, cover and simmer 30 minutes, stirring often. Mash eggplant, then cook 30 minutes more. Cook couscous according to package directions. Serve sauce over hot couscous.

POTATO ARUGULA SALAD (from Capay Organic Farm CSA “Farm Fresh to You” website) Serves 4-6

1 1/2 lbs red potatoes cut into 3/4-inch cubes 

1/4 tsp pepper 

3 Tbsp white wine vinegar or regular vinegar 

1/4 cup extra-virgin olive oil 

2 Tbsp of fresh minced tarragon or thyme 

1 bunch arugula, rinsed and chopped or torn 

2 cloves minced garlic 

1 pint of cherry tomatoes, halved 

1/2 tsp salt   

Bring large pot of salted water to boil. Add cubed potatoes and cook until tender, about 12-15 minutes. In a bowl, mix next 5 ingredients until salt dissolves. Whisk in oil until it thickens. Drain potatoes, return to pot. Toss with dressing, tomatoes, and arugula. Serve at room temperature. 

WATERMELON HIBISCUS COOLER (SLUSHY)

6 cups cubed watermelon (try freezing them first for a slushy)

1 1/2 cups brewed hibiscus tea  (cooled first)

juice of one lime

Optional!: 2 teaspoons of your favorite liquid sweetener (agave, maple, walnut, honey etc)

Throw all the ingredients into a high speed blender.  Makes about 4 drinks.  This is really good without sweetener!

CORN RELISH (from The Joy of Cooking)

8 cups fresh corn kernels (about 18 ears of corn)

2 cups diced green bell pepper

2 cups diced red bell pepper

2 cups chopped onions

1/4 cups chopped garlic

1 Tbsp pickling salt

2 Tbsp yellow mustard seeds

1 qt cider vinegar

1 cup water

2/3 cup brown sugar

Put all ingredients in a pot and bring to a boil. Reduce the heat, and simmer 20 minutes. Pack the relish into pint or half-pint mason jars, leaving 1/2-inch headspace, and close the jars with hot two-piece caps. Process the jars for 15 minutes in a boiling water bath. Store the cooled jars in a cool, dry, dark place.

”BAM” SALAD (Broccoli * Avocado * Mango)

Main Ingredients:

2 ripe organic avocados (diced)

2 ripe organic mangoes (diced)

2-3 cups fresh local broccoli (bite sized pieces)

1/2 cup chopped fresh local red onion

3/4 cup organic raisins

Dressing:

2 Tbsp local maple syrup

2 Tbsp local sunflower oil (Goetz Family Farm)

1 Tbsp local apple cider vinegar (Donkey Provisions)

Mix into bowl. Add dressing. Chill. Serve. Eat!

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