THIS WEEK’S SHARE

GREEN BEANS (Jade): long, slender, deep green, filet bean

-How to use: raw in salads, steamed, sautéed, stir-fried, etc. 

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

CANTALOUPE OR SPAGHETTI SQUASH: We may not have enough melons for the end of the week, so some of you may receive Sugar Cube Cantaloupe (personal-size with intensely sweet flavor; heavily netted 2–2 1/2 lb. fruits (just a bit bigger than a softball) with deep-orange, aromatic flesh perfect for single servings. A scoop of vanilla bean ice cream dropped in the seed cavity makes a delicious summer treat!) OR Spaghetti Squash (3-5 pounds, pale yellow, oblong, smooth, medium size, only mildly sweet with “spaghetti” (stringy) flesh; bake like squash or boil and fork out the flesh, topping the “spaghetti” flesh with your favorite sauce; mildly sweet).

-How to use: For melon -slice, dice and serve as drinks, salads, or salsa. For squash -can be baked, microwaved, or roasted, or use as a side dish, a base for sauces, or even as a stuffed “boat”.

-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. For uncooked squash just store at room temperature for two to three months.

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: *Some of you may have noticed last week that even though we announced that you would receive eggplant, none was in your box. Due to a smaller crew we had to make some last minute decisions after the newsletter was sent out about what went in your box last week due to limited harvest time, so we didn’t put eggplant in. However, we are prioritizing eggplant this week, so you all 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). If eggplant is new to anyone, see recipes at end of newsletter.

-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, and at least some people believe that it can ward off vampires and insects. 

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.

RED & YELLOW ONION MIX: You will receive Mars Red (purple-red skinned, globe-shaped onion with sweet flavor) AND Patterson (medium-large, blocky bulbs with dark yellow skin and thin necks; excellent storage onion).

-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.

SWEET and MILD CHILI PEPPER MEDLEY: 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) OR 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 Shishito (sweet, mild, slender Japanese chiles about 2- to 4-inches with squarish end; often used in stir-fried dishes, salads, or as a pickled condiment) 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.

POTATOES (Red Norland & Yukon Gold): 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) AND 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: see above

-How to store: keep unwashed in cool, dark place in paper bag 

TOMATOES: You will receive any of the following: Tiren (Italian variety with classic San Marzano shape; meaty flesh that makes for good sauce and paste making it a fast variety to boil down into sauce) 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.

ANNOUNCEMENTS 

1. COMMUNITY TABLE: “HERBAL SYRUPS” with RACHEL KANAAN at the WASHTENAW FOOD HUB on WEDNESDAY, SEPTEMBER 9, from 6 PM to 7 PM: Join Rachel Kanaan, cofounder of Unity Vibration, to learn how to make herbal syrups using local seasonal herbs. Discover simple techniques for crafting versatile syrups for cocktails, mocktails, teas, and more. Enjoy samples, recipes, and tips to create your own at home.

*Registration: https://www.eventbrite.com/e/community-table-herbal-syrups-tickets-1997171591994

**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. ENDING SUMMER CSA DATES: The end is drawing near for our Summer CSA. This is just a reminder that our summer shares are ending in just a few weeks. That means Sept. 23 (Wed.), Sept. 25 (Fri.), and Sept. 26 (Sat.) are the last distribution days for our Summer Shares.

3. SAVE THE DATES – EXTENDED FALL CSA REGISTRATION COMING SOON! Some of you have inquired about our Fall CSA’s. Our 4-week Extended Fall CSA will start the week of Sept. 27 – Oct. 3 and end the week of October 18 -24 for $160. Later this week or this coming weekend, you will receive a separate email announcing when registration is open, so you will not miss it. You can always look up general details on our website about each of our CSA programs. Our Thanksgiving CSA share registration will begin sometime in October. Thank you for your patience, while we work out a few more details!

4. THANKS FOR COMING TO THE TOMATO PRESERVING WORKSHOP on Sept. 6: During the workshop our enthusiastic participants managed to put up almost 75 quarts of canned tomatoes, 6 trays of dried cherry tomatoes, and a few gallons bags of frozen tomatoes during our 3-hour workshop. This is an incredible amount of help from our community of CSA members to help feed our farm crew throughout the coming months! All went home with 1 jar of canned tomatoes and the knowledge of how to can on their own. We are very grateful to CSA Member, Jessica Read, who facilitated the workshop, and all these hardworking participants!  

5. WANTED: TOMATO PICKERS!! Is there anyone interested in helping us pick tomatoes 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 still ripening and 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.

6. U-PICK & ALREADY PICKED TOMATOES AVAILABLE: This week we may have some sauce tomatoes (Romas or Veronas) available for those of you interested in u-pick for preserving. Please feel free to come on Wednesdays AND Fridays during CSA distribution times. Please email or give Deb a quick text at 734-385-6748. Please schedule the time on other days, so we can show you where to pick and what to do.

-U-PICK: $1/lb for sauce tomatoes. Please schedule the time with Deb (734-385-6748) on other days, so we can show you where to pick and what to do.  

-ALREADY PICKED: 15-lb box for $25 for Roma or Verona tomatoes in good condition. Can be brought to Saturday Chelsea and Ann Arbor Farmers Markets, the Saturday Washtenaw Food Hub, and HoneyBee U-pick if ordered by email by Thursday morning with BULK TOMATOES in the subject line.

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. 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

GREEN BEAN AND ROASTED TOMATO SALAD (from Capay Organic Farm CSA “Farm Fresh To You” website) Serves 2 

4 tomatoes, each cut lengthwise into 4 slices 

1/4 tsp (heaping) Dijon mustard 

1/4 lb green beans, trimmed 

1 Tbsp olive oil 

2 Tbsp fresh orange juice 

1 tsp minced shallot or onion

1/4 tsp fresh lemon juice 

1 cup mixed salad greens (arugula, lettuce, kale etc.)

1/4 tsp freshly grated orange zest   

Salt and pepper, to taste

Preheat oven to 450 degrees and lightly grease a baking sheet. Arrange tomatoes in one layer on baking sheet and season with salt and pepper. Roast tomatoes in middle of oven 15 minutes, or until edges are browned, and cool. While tomatoes are roasting cook beans in salted boiling water 3 minutes, or until crisp-tender. In a colander drain beans and rinse under cold water until cool. Drain beans and pat dry. In a bowl whisk together juices, zest, mustard, oil, shallot, and salt and pepper to taste. Arrange tomatoes, overlapping them, on 2 plates and mound mixed salad greens and beans on top. Drizzle salads with vinaigrette. 

CHILLED CANTALOUPE SOUP (from The Cool Mountain Cookbook by Chef Gwen) Serves 6

6 cups chopped cantaloupe

1 1/2 cup orange juice 

1/4 cup fresh lemon juice 

1/4 cup fresh lime juice 

2 Tbsp honey 

1/4 tsp ground cinnamon 

1/4 tsp salt 

1 sprig fresh peppermint 

Place all ingredients, except for the mint, in a large bowl and stir. Place half the mixture in a blender and puree until smooth. Pour soup into a pitcher, and repeat with remaining mixture. Taste and whisk in more cinnamon, honey or even lemon juice if desired. It should taste sweet and tart, with only a hint of cinnamon. Chill the soup until ready to serve. Remove the mint leaves from the stem (discard) and stack the leaves on top of each other. Roll lengthwise into a tight “cigar.” Slice crosswise into thin strips. Pour the chilled soup into six soup bowls. Garnish each with a sprinkle of shredded mint and serve.  

Variation: Serve with dollop of yogurt.

EGGPLANT TOMATO CHUTNEY (from Capay Organic Farm CSA “Farm Fresh To You” website)

1 medium onion, chopped (about 1/2 cup) 

2 cloves garlic, crushed 

1 medium eggplant, pared and cubed 

1/2 tsp salt 

2 medium tomatoes, chopped 

1/4 cup chopped fresh Italian parsley 

1/4 cup currants 

2 Tbsp tarragon vinegar 

Heat oil in 12-inch skillet over medium heat. Cook onion and garlic in oil about 2 minutes. Stir in eggplant and salt. Cook over medium heat 15 minutes, stirring occasionally. Add remaining ingredients. Cook 15 minutes longer, stirring occasionally, until vegetables are soft and no excess liquid remains. To microwave: place onion, garlic and oil in 3-quart microwavable casserole. Cover tightly and microwave on high 3 to 4 minutes or until onion is softened. Add eggplant and salt. Cover tightly and microwave 3 minutes. Add remaining ingredients. Cover tightly and microwave 3 to 5 minutes longer or until vegetables are soft. Let stand 5 minutes. Serve with slotted spoon. Great spooned over a main dish, served on crackers etc

SPAGHETTI SQUASH CASSEROLE (from Moosewood Cookbook by Mollie Katzen) Serves 4-6

1 spaghetti squash, 8-inches long

2 Tbsp butter

1 cup chopped onion

2 medium cloves garlic, minced

1/2 lb fresh, sliced mushrooms

1/2 tsp dried oregano

1 tsp dried basil or 1/4 cup fresh basil

Dash of thyme

Salt and pepper, to taste

2 medium tomatoes, chopped

1 cup cottage or ricotta cheese

1 cup grated mozzarella cheese

1 cup fine bread crumbs

1/4 cup chopped fresh parsley

Parmesan cheese

Preheat oven to 375 degrees. Halve the squash and scoop out seeds. Bake face-down on oiled sheet until it is easily pierced by a fork, about 30 minutes. Let stand until cool enough to touch, then scoop out pulp and place in large bowl. Meanwhile, heat butter and saute onions, garlic, and mushrooms with herbs, salt and pepper. When onions are soft, add tomatoes and continue to cook until most of the liquid evaporates. Stir this mixture into squash pulp with remaining ingredients except Parmesan. Spread into buttered 2-quart casserole. Top with Parmesan. Bake uncovered for 30-40 minutes.  

SAUTEED SHISHITO PEPPERS 

1/2 lb shishito peppers (or substitute with padrons), rinsed

1 Tbsp vegetable or sesame oil

Sea salt or coarse salt, to taste

In a large, wide frying pan or saute pan, heat the oil over high heat for a minute or two. Add the peppers and saute until the peppers begin to soften and cook around the edges (about 3-5 minutes). You want a few “burnt” or darkened spots here and there. Season with salt. Stir the peppers, so that they cook evenly. When the peppers have wilted, remove from heat and serve.

MEXICAN STREET CORN POTATO SALAD (from https://barefeetinthekitchen.com/mexican-street-corn-potato-salad/#wprm-recipe-container-36542 ) 8 servings

2 lbs potatoes, peeled and chopped into 1/2-inch pieces

2 teaspoons kosher salt, for the boiling water with the potatoes

6 hard boiled eggs, chopped small (optional)

1 cup mayonnaise

1/4 cup chicken or vegetable stock

1-3 tablespoons Cholula hot sauce

2-3 tablespoons fresh lime juice, about 1 large lime

1 teaspoon kosher salt adjust to taste

1 teaspoon sugar adjust according to taste

1/4 teaspoon ground red chili powder

1 teaspoon freshly ground black pepper

6 large ears of corn, kernels removed

1/4 cup red onion, finely chopped

1/4 cup crumbled cotija cheese, sliced thin

2 tablespoons fresh cilantro or parsley, chopped 

Place the potatoes in a large pot and cover with water. Bring to a boil over high heat and add 2 teaspoons of kosher salt. Boil until barely fork-tender, about 10 minutes. Drain and let cool. Whisk together the mayonnaise, chicken stock, hot sauce, lime juice, sugar, salt, chili powder, and pepper in a large saucepan. Add the corn to the saucepan and set the heat to medium. Warm everything through, stirring occasionally. Place the potatoes in a large mixing bowl. Add the chopped eggs, if desired. Pour the corn mixture over the potatoes and stir gently to thoroughly coat. Add the onion, cotija, and cilantro. Stir once more.

Serve warm or refrigerate to chill before serving. Enjoy!

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