THIS WEEK’S SHARE
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.
ORANGE OR RED CARROTS: You will receive either Bolero (excellent long-term, storage carrot with medium-long, thick, blunt, orange roots; juicy and crisp with a rich, sweet flavor that actually intensifies or stays sweet in storage) OR Red Dragon (beautiful magenta-purple, smooth, thin skin and broad, Chantenay-type shoulders with orange internal color and yellow core).
-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 either Vision (exceptionally tender, super sweet, yellow ears; great for fresh eating and freezing) OR some of you will receive a new purple variety called Ultra Violet (a super sweet corn known for its striking multicolored kernels in shades of pink, purple, and white; retains its color beautifully when boiled, blanched, grilled, or roasted).
*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 OR PEPPER MEDLEY: You will receive either Eggplant (a plant of the family Solanaceae (also known as the nightshades); fruit is fleshy with a meaty texture that range in color from glossy black to pale lavender) OR if you received the Pepper Medley, you will receive any of the following: 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.
U-PICK FLOWERS (only available for picking on the farm): Every summer we plant a variety of flowers for drying or fresh bouquets. We would like to welcome you to visit the farm to pick your flowers on any day of the week over the next week, but please contact us if it will be on other days besides our usual CSA distribution days of Wednesdays and Fridays, so we can make sure to be around to show you where to go and what to do. This week you can pick up to 20 stems per household for the last week of the Summer CSA! You may want to bring scissors or clippers and a vase/jar to keep your flowers fresh going home, but we will have clippers and donated yogurt containers to fill with water as well. Your bouquet is part of your share, although it is helpful when you make a small donation to pay for seeds and labor when you can. Extra bouquets cost $7/bunch. Please call or text Deb at 734-385-6748, if you can’t find anyone around to help you find where the flowers are. This is a bit of a weedy patch, but lots of beautiful flowers. Thank you for understanding, and hope you come out to enjoy them!!
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.
LETTUCE: You will receive one of the following– Adriana (a large, dark green butterhead with heads that are full and dense with good flavor and rich in calcium, iron, and vitamins A and C) OR Tropicana (a green leaf lettuce with large, bright green heads with thick crumpled leaves; good in salads and sandwiches); rich in calcium, iron, and vitamins A and C.
-How to use: raw in salads or (believe it or not!) use in soups.
-How to store: refrigerate in plastic bag for 3-5 days.
RED OR YELLOW ONIONS: You will receive either Patterson (medium-large, blocky bulbs with dark yellow skin and thin necks; excellent storage onion) OR Redwing (the ultimate red storage onion; globe-shaped bulbs are 3–4 inches across, moderately pungent, very firm).
-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: can last for 10-12 months if kept in a cold, dark place, but remove any ones starting to go soft from the others.
POTATOES (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: keep unwashed in cool, dark place in paper bag
DAIKON RADISH: looks like an overgrown white, red, or purple plump carrot, but with a slightly mild radish taste; crunchy and sweet texture; good macrobiotic root that is good for the gut.
-How to use: excellent julienned or sliced and used in a salad or tossed with your favorite vinaigrette; good eaten fresh, cooked, or pickled; greens are also edible and can be used like any tender green.
-How to store: not as hardy as you may think, so store wrapped in plastic to keep them crisp for up to 2 weeks.
SUNSHINE KABOCHA SQUASH: You will receive red-orange, flat-round fruit with dry, sweet, bright orange flesh; excellent for baking, mashing, and pies.
-How to use: mashed, baked, pureed cooked squash for creamy soup, or add uncooked chunks to soups or stews; add to yeast breads, muffins, cookies, pies, oatmeal, etc.
-How to store: keep for several months (depending on the variety) in a dry, moderately warm (50-60 degrees), but not freezing location with 60-75 percent humidity; will also store at room temperature.
SAUCE TOMATOES: You will receive 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).
-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: “WET FELTING BASIC” with MITCH FEHRLE at the WASHTENAW FOOD HUB on WEDNESDAY, SEPTEMBER 23, from 6 PM to 7 PM: Join local fiber artist and shepherd Mitch Fehrle of the Michigan Fibershed for a hands-on wet felting workshop. Learn basic felting techniques while creating a hot pad using Michigan-sourced wool. This beginner-friendly class highlights local, sustainable fibers, with all materials provided for $15—no experience necessary.
*Registration: https://www.eventbrite.com/e/community-table-wet-felting-basics-tickets-1997174774513
**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. LAST WEEK OF THE SUMMER CSA: This is just a reminder that our summer shares are ending THIS WEEK, so please return all your boxes at each distribution site, and bring your own bags or containers to take your produce home. That means Sept. 23 (Wed.), Sept. 25 (Fri.), and Sept. 26 (Sat.) are the last distribution days for our Summer Shares.
3. SIGN UP THIS WEEK FOR THE EXTENDED FALL CSA! Our 4-week Extended Fall CSA will start the week of Sept. 27 – Oct. 3 and ends the week of October 18 -24 for $160. In order to receive all 4 shares, please register online anytime before Sept. 26 at https://www.tantrefarm.com/about-csa/fall-csa/ . If you can’t commit right away, then sign up the week before you would like to receive a box for a prorated share. Please go to our website for more information and find the Sign In link. Payment is with PayPal, Check, Cash, or Venmo. You will receive a separate email in the coming days with details about the Extended Fall season. 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!
4. “TASTE LOCAL” at SUNFLOWER FARM MARKET with MINDO COFFEE TASTING on SATURDAY, SEPT. 26, from 9 to 11 AM: Join Barbara Wilson founder of Mindo Chocolate Makers for a free, coffee tasting pop-up featuring locally roasted coffee beans from around the world. Sample freshly brewed coffee, explore the flavors and stories behind each bean, and learn more about Barbara’s passion for roasting and the craft behind every cup.
5. “WORKSHOP: FROM BEAN TO BREW” with BARBARA WILSON at the WASHTENAW FOOD HUB on SATURDAY, SEPTEMBER 26, from 11:30 AM to 1:30 PM: Experience a hands-on coffee roasting workshop with founder Barbara Wilson of Mindo Chocolate Makers. With more than 25 years of experience roasting coffee, and drawing from her work as a chocolate maker, café owner, and coffee roaster, Barbara will explore how varietal, harvest, processing, roasting, and brewing all influence flavor. Watch a live roasting demonstration, taste a variety of coffees, and discover the journey from bean to brew in this highly skilled interactive workshop for $75. Registration: https://www.eventbrite.com/e/from-bean-to-brew-tickets-1998386039439
6. SAVE THE DATE–6th ANNUAL HONEYBEE NUT FESTIVAL on OCTOBER 11 from 10 AM to 5 PM: Celebrate the Earth and the seasons with a FREE, fun, outdoors event at HoneyBee U-pick (5700 Scio Church Rd, AA). In the past years, we have made walnut butter, acorn flour, hickory nut milk, fresh pressed apple cider, and roasted chestnuts on the campfire. Fall foraging (root season!) and nature hikes will be available in the AM and PM, along with networking with local nut experts, and learning about how the HoneyBee property continues to become a wild, nut-centered, native polyculture. A special guest this year will be a visit from the Michigan Avian Experience and they will present about Michigan birds of prey with live raptors. More updated details coming about speakers and activities on Facebook Events, Instagram posts, and our website page https://www.tantrefarm.com/nut-tree-planting-fest/ .
7. HONEYBEE U-PICK is OPEN ONLY ON SATURDAY MORNINGS THROUGH OCTOBER 25: 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)
REFLECTIONS ON THE FARM
by Deb and Richard
This is the last week of our 2026 Summer CSA. It has been a great growing season for some crops and more challenging for others, which is why we diversify what we grow. We have had a wonderful group of folks at the farm this season. We would like to acknowledge them for all the hours of planting, weeding, repairing, watering, harvesting, packing, and conversation. This includes Jordan, Chizo, Adam, Yves, Gavin, Amelia, Andy, Jo, Chloe, Robbie, Lauren, Mauve, Wyatt, Joe, Rio, Mieko, Julian, Carrin, Ricky, and Michael. Several have moved onto high school, college, other jobs, and other adventures, and others have stayed to make a small, but mighty core farm crew staying through the fall. If you see any of our farm crew at markets, at events, or at the farm, please take the time to thank them, because we couldn’t have done it without their tenacity, their responsibility, their attentiveness, and their care. We still need a few more hands to pull the fall harvest out of the fields, so please spread the word, if you know som
eone with a positive attitude, who likes hard work, being outside, and eating healthy food. See our website for more information: https://www.tantrefarm.com/internships/ .
Thank you for being a member of the Tantre Farm Summer CSA!! Please consider joining us again with the upcoming Extended Fall CSA, the Thanksgiving CSA, or the weekly Tantre Farm Produce Box (which will continue through October), and we will happily be filling your homes with the most beautiful greens, carrots, cauliflower, winter squash, onions, garlic, watermelon radish, and more. Hope to see you again in 2027!
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 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.
THREE SISTERS STEW (from Feeding the Whole Family by Cynthia Lair)
This is so delicious!
1 cup dried lima beans (or kidney, pinto, black, or Swedish brown beans), soaked
3 cups water
2 cloves garlic
2 Tbsp fresh or 2 tsp dry oregano
1 tsp cumin seeds
1/2 tsp cinnamon
1 Tbsp extra-virgin olive oil or ghee
1 medium onion, chopped
1 1/2 tsp sea salt
2-3 cloves garlic, minced
2-3 cups winter squash (sunshine kabocha), cut in chunks
1 14-oz can chopped tomatoes (or 5-10 fresh tomatoes)
1 Tbsp chili powder
1 1/2 cups fresh corn
Drain soaking water off beans. Place beans, water, and garlic in a pot; bring to a boil. Cover and simmer until beans are tender (50-60 minutes) or pressure cook with 2 cups water (45 minutes). In a large pot, quickly dry toast oregano, cumin seeds, and cinnamon for about 30 seconds. Add oil, onion, salt, and minced garlic; saute until onion is soft (5 minutes). Add squash, tomatoes, and chili powder and cook until squash is soft (about 20 minutes). Add a little water if mixture is dry. Add cooked beans and corn to squash mixture; simmer until corn is tender. Adjust seasoning to your taste.
DAIKON WITH TAHINI DRESSING (excerpted from Farmer John’s Cookbook: The Real Dirt On Vegetables by Farmer John Peterson & Angelic Organics)
4 inches daikon, cut into matchstick-size strips
3/4 cup thinly sliced red radishes
1 medium carrot, grated (about 1/2 cup)
1/4 cup tahini
4 scallions, thinly sliced
1 1/2 tablespoons freshly squeezed lemon juice (about 1/2 lemon)
1 tablespoon dry sherry or vermouth
dash salt sugar
1/4 cup chopped almonds (optional)
Combine daikon, red radish, and carrots in a medium bowl. Whisk the tahini, scallions, lemon juice, sherry, salt, and sugar to taste in a small bowl until well combined. Thin the dressing with a few tablespoons of water until the mixture is a smooth paste. Toss the dressing with radishes until well combined. Garnish with almonds if desired.
ADOBE CHICKEN STEW
1 Tbsp vegetable oil
1 large onion, chopped fine
3-4 large cloves garlic, chopped
6-7 medium tomatoes or 2 cans (10 oz) tomatoes in juice
2 cups cubed or chopped baked chicken (optional)
1-2 cans red kidney beans (optional)
3-5 peppers of your choice (optional)
1 cup chopped eggplant (optional)
Kernels of 3-5 ears of corn or 1 can of corn
1 tsp ground cinnamon
1/4 tsp ground cloves
1/2 tsp ground cumin
1/4 tsp cayenne pepper
Salt and black pepper, to taste
Bake chicken at 350 degrees for 45 minutes to 1 hour. Cut meat off chicken. Heat oil in medium size pan over medium heat. Add onion, saute 3 minutes. Add garlic, saute 1 minute more. Add tomatoes, chicken, corn, peppers, eggplant, cinnamon, salt , cloves, cumin and pepper. Bring to boiling over medium high heat. Reduce heat to medium-low, simmer, uncovered for 25 minutes, stirring occasionally. Serve with corn bread.
CRUNCHY KALE SALAD WITH CREAMY PARMESAN YOGURT DRESSING (from https://www.yayforfood.com/recipes/crunchy-kale-salad-creamy-parmesan-yogurt-dressing/ )
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 daikon 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.
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