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.

BABY CARROTS WITH GREENS (Mokum):  a very sweet, slender, “pencil carrot” with edible green leaves; greens are delicious in soups and also salads.

-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: remove greens from roots and refrigerate dry and unwashed roots in plastic bag for up to 2 weeks; greens may last up to a week refrigerated in plastic bag.

SWEET CORN: 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.

GARLIC: a bulb of several papery white cloves; believed to help in fighting infections, cancer prevention, bolstering the immune system, lowering blood pressure and preventing heart disease, used as an expectorant or decongestant

Cooking tips: to mellow garlic’s strong flavor opt for longer cooking; to enjoy its more pungent flavors and increased medicinal benefit, use it raw or with minimal cooking. 

-How to use: minced raw in salad dressings, sauteed and added to stir-fries, meats, vegetables 

-How to store: garlic can be stored in an open, breathable basket in a cool, dark place for many months  

GREEN CURLY KALE: This is a nutrient dense leafy green with well-ruffled, curly green leaves on green stems and a mildly, earthy, peppery flavor; Known as the “Queen of Greens,” its heavily frilled texture makes it perfect for trapping dressings in raw salads or crisping into chips

-How to use: for salads, soups, light cooking; excellent roasted

-How to store: keep in plastic bag or damp towel in refrigerator 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.

PEPPER MEDLEY: sweet red peppers of various sizes and shapes. 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), 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), Goddess Banana Pepper (sweet banana pepper for pickling or fresh eating; 8-9” long, thick-walled, smooth fruits; fruits are mild when yellow and moderately sweet when they ripen red), OR Glow (bright orange, tapered, thick-walled, fruits are 4- to 5-inches long, and are deliciously sweet and fruity), OR Poblano (a mild variety of chili pepper known as “poblanos” when dark green popular in Southwestern recipes; heart-shaped fruit, which is mildly pungent with a lightly sweet, medium-hot flavor) .

-How to use: eat raw; can be added to soups, stews, omelets, quiches, stir-fries, etc.; excellent roasted.

-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 OR 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 either Red Norland (an early-maturing, waxy potato characterized by a smooth, red skin and bright white flesh) OR Yukon Gold (yellowish brown skin with yellow dry flesh and pink eyes; long storage and good tasting; perfect baked, boiled, mashed or fried).

-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: Cherry Tomato Mix (may include a colorful variety of Sungold, Sungreen, Sakura, Indigo Cherry) or Verona (similar to Juliet, but with even tastier, somewhat plumper, deep red “cocktail plum” fruits; good in sauces and in salads) or New Girl (medium-size fruits offer an ideal size for slicing onto sandwiches or cutting up into salads) or Heirloom Tomato –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: “HARVEST TO PANTRY” with DEB LENTZ at the WASHTENAW FOOD HUB on WEDNESDAY, SEPTEMBER 2, from 6 PM to 7 PM: Learn the skill of dehydrating seasonal vegetables with Deb Lentz of Tantre Farm. Explore how-to tips for preserving the harvest, building a well-stocked pantry, and using dehydrated vegetables in everyday meals. Discover simple techniques for extending the life of local produce and enjoying seasonal flavors throughout the year.

*Registration: https://www.eventbrite.com/e/community-table-harvest-to-pantry-tickets-1997169152698?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.

2. PLANT & MUSHROOM WALK at TANTRE FARM on SATURDAY, SEPT. 6, from 4 to 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

3. 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! Hope to see you on Sunday, since we will have lots of bulk tomatoes ready for you!!

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. 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.

6. 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/

7. HONEYBEE U-PICK is OPEN ONLY ON SATURDAY MORNINGS THROUGH OCTOBER: We are open this week from 8 AM until 12 PM on Saturday mornings at 5700 Scio Church Road on the corner of Zeeb Rd. and Scio Church Rd. in Ann Arbor. We will have a wide variety of TANTRE PRODUCE at our farm stand for purchase as well as local HONEY. 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. 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

ROASTED PEPPERS STUFFED WITH CHERRY TOMATOES, ONION, AND BASIL

4 bell peppers

1 pint cherry tomatoes

1 medium onion

1 cup packed fresh basil leaves

3 garlic cloves, finely chopped

3 Tbsp olive oil

Salt and pepper, to taste

Goat cheese (or your favorite cheese), grated

Preheat oven to 425 degrees and lightly oil a shallow baking pan. Halve peppers lengthwise and discard seeds and ribs. Arrange peppers, cut sides up, in baking pan and lightly oil cut edges and stems. Quarter tomatoes and chop onion and basil. In a bowl toss chopped garlic, onion, basil, tomatoes, 2 tablespoons oil, salt and pepper to taste. Divide mixture among peppers and roast in upper third of oven until peppers are tender, about 20 minutes. Top with cheese. 

CRUNCHY KALE SALAD WITH CREAMY PARMESAN YOGURT DRESSING (from https://www.yayforfood.com/?s=crunchy+kale+salad )

For the salad:

5 cups (packed) kale, stems removed and chopped into

small pieces

2 carrots (8 oz), thinly sliced (or grated)

1 red bell pepper (7 ½ oz), seeded and chopped

½ cup radishes (1 ½ oz), thinly sliced (use a watermelon radish)

½ cup sliced almonds

1 tbsp extra virgin olive oil

For the dressing:

½ cup plain Greek yogurt

3 tablespoons extra virgin olive oil

3 oz. parmesan cheese (Parmigiano Reggiano), coarsely chopped

1 garlic clove

1 tsp dijon mustard

1 tsp dried oregano

1 tsp lemon juice

Salt and pepper, to taste

Place the chopped kale along with one tablespoon of olive oil in a large bowl. Using your hands, massage the kale for 2-3 minutes, until the kale begins to soften. Set aside.  In a high powered blender, add the dressing ingredients and blend until well combined and  creamy. Taste and adjust the dressing to your preference.  Add the remaining salad ingredients to the kale in same large bowl. Drizzle the desired amount of dressing on top and toss to combine. Serve immediately. 

SHEPARD’S PIE (from Chef Dan Vernia in Ann Arbor)

2 lbs potatoes, washed and cubed 

2 Tbsp sour cream or softened cream cheese 

1 large egg yolk 

1/2 cup cream, for a lighter version substitute vegetable or chicken broth 

Salt and freshly ground black pepper, to taste

1 Tbsp extra-virgin olive oil, 1 turn of the pan 

1 3/4 lbs ground beef 

1 carrot, peeled and chopped 

1 onion, chopped 

2 Tbsp butter 

2 Tbsp all-purpose flour 

1 cup beef stock or broth 

2 tsp Worcestershire, eyeball it 

1 cup chopped fresh kale

1 cup fresh corn kernels

1 tsp sweet paprika 

2 Tbsp chopped fresh parsley leaves 

Boil potatoes in salted water until tender, about 12 minutes. Drain potatoes and pour them into a bowl. Combine sour cream, egg yolk and cream. Add the cream mixture into potatoes and mash until potatoes are almost smooth. While potatoes boil, preheat a large skillet over medium high heat. Add oil to hot pan with beef. Season meat with salt and pepper. Brown and crumble meat for 3-4 minutes. Add carrot, onion, corn and kale to the meat. Cook veggies with meat for 3-4 minutes, stirring frequently. In a second small skillet over medium heat cook butter and flour together for 2 minutes. Whisk in broth and Worcestershire sauce. Thicken gravy for 1 minute. Add gravy to meat and vegetables. Preheat broiler to high. Fill a small rectangular casserole with meat and vegetable mixture. Spoon potatoes over meat evenly. Top potatoes with paprika and broil 6-8 inches from the heat until potatoes are evenly browned. Top casserole dish with chopped parsley and serve.

GRILLED CORN, PEACH AND POBLANO SALAD (from “The Washington Post”, August 19, 2009) Makes 6 3/4-cup servings

This salad is best served within 24 hours after it is made.

4 ears grilled corn, husks removed and kernels cut off (about 3 cups; see Notes)

1 large or 2 small grilled poblano peppers; cut into 1/4-inch dice (3/4 cup; see Notes)

2 large ripe peaches, peeled and cut into kernel-size pieces (1 1/2 cups; see Notes)

2 tsp honey, or more to taste

2 Tbsp cider vinegar

1 Tbsp olive oil

10-20 stems chives (or parsley), chopped (2 Tbsp)

1/8-1/4 tsp salt

Freshly ground black pepper, to taste

Combine the corn, poblano chili pepper(s), peaches, honey, cider vinegar, oil, chives, and salt and pepper to taste. Taste and adjust the seasoning as needed. Serve warm or at room temperature. 

Note: To grill the CORN, discard the husks and silk. Rinse and wrap each damp ear of corn in aluminum foil. Cook for 20-35 minutes on a hot covered grill, turning the ears every 7-8 minutes, until the kernels are tender and start to brown. (The time depends on the heat of the grill and the size and age of the corn.) Grill the POBLANO directly over the flame on the grill, turning to evenly char all sides. Remove from the grill and cover with plastic wrap or place inside a food-safe plastic bag for 10 minutes. Remove, peel away the charred skin, core and seed. To remove the skin from the PEACHES, place each piece of fruit in a pot of boiling water for 30 seconds to loosen the skin. Peel when cool enough to handle.

ARUGULA AND APPLE SOUP WITH TOASTED WALNUTS (from Country Living)

1 large yellow onion, chopped

1 1/2 Tbsp olive oil

1 1/2 tsp sea salt, plus additional to taste

12 oz Yukon Gold potatoes

2 medium Fuji, Gala, Braeburn, or other apples

1 bag arugula

2 cups sliced green onions

1/2 cup coarsely chopped fresh flat-leaf parsley

2 cups basic light vegetable broth or canned vegetable broth

2 Tbsp fresh lemon juice

Freshly ground pepper, to taste

Cayenne pepper, to taste

Ground nutmeg, to taste

2 tsp agave nectar or honey, if needed

1/2 cup chopped walnuts

Fruity green olive oil, for garnish

Saute the chopped onion in the olive oil with a pinch of salt, stirring often over a medium flame for 25-30 minutes, or until the onion is soft and golden brown. Scrub the potatoes, peel and core the apples, and coarsely chop both. Wash the arugula, and if the branches are large and mature, remove any tough-looking stems. Coarsely chop the leaves. Combine the potatoes and apples in an ample soup pot with 4 cups (1 liter) water and a teaspoon of sea salt. Bring the water to a boil, then cover the pot and lower the heat to a simmer. After 10 minutes, add the sliced green onions. After 5 more minutes, add the arugula and the parsley. Simmer for another 6-8 minutes. By now your caramelized onions might be ready. If so, add them to the soup, along with 2 cups vegetable broth and a couple tablespoons lemon juice. Grind in plenty of black pepper and add a modest pinch of cayenne and the same amount of nutmeg. Puree the soup in a blender, in batches, or with an immersion blender, but be sure to stop as soon as you have the feel you like in a soup; cooked potatoes can become viscous if over-processed. I like to leave this soup at a slightly textured puree, not rough, but not completely smooth either. If the soup feels too thick to you, add a touch more broth. Taste the soup and correct the seasoning with a bit more lemon juice if needed, or a pinch of salt. If the soup tastes overly tart (this depends on the variety of apples) add a modest spoonful of agave nectar or honey and taste it again. Toast your chopped walnuts: spread them on a baking sheet and put them in a 300 degree oven for no more than 10 minutes. As soon as you smell them, they are ready. They will crisp up as they cool. Drizzle a thread of olive oil on top of each bowl of steaming soup, and sprinkle with a few toasted walnuts. 

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