In our newsletter, we try to give you an accurate listing of the produce in your box; however, since the newsletter is published before the harvest, we may sometimes substitute some vegetables for others. The information provided here is also published each week on our website. **Also, if you’re having trouble identifying any unfamiliar produce, please look for “Veggie ID” with additional information on our website under CSA INFO or under RECIPES.
THIS WEEK’S SHARE
ASPARAGUS: Also known as “sparrowgrass”, prized for its tender young shoots, which can be green, purple, and sometimes white; known for its savory, grassy flavor and rich nutritional profile. Native to Europe, Asia, and North Africa, it is a cool-season crop typically harvested in spring.
– How to use: serve raw, chopped in salads, or with dips. You can also steam, roast, grill.
– How to store: wrap in damp cloth and plastic bag, then refrigerate. Alternatively, bundle spears with rubber band and place upright in container with an inch of water.
NAPA CABBAGE: crinkly, thickly veined leaves, which are cream-colored with celadon green tips; unlike the strong-flavored waxy leaves on round cabbage heads, these are thin, crisp, and delicately mild and excellent with kimchi; good source of vitamin A, folic acid, and potassium.
-How to use: excellent in stir-fries, soups, or salads; can be sauteed or eaten raw.
-How to store: store as you would any green–in a loose plastic bag in the crisper drawer of your refrigerator.
GARLIC SCAPES: the tender, curly green stems and unopened flower buds that grow from hardneck garlic plants in the late spring or early summer; tender and milder in flavor than mature garlic, but can be substituted for garlic cloves in recipes; absolutely delicious! Good ideas here for more uses: https://www.seriouseats.com/the-crisper-whisperer-what-to-do-with-garlic-scapes-recipe
-How to use: mild garlic flavor, so delicious chopped in salads, roasted, and sauteed.
-How to store: put in refrigerator in plastic bag for up to 2 weeks.
FRESH HERBS: You will be receiving fresh herbs off and on throughout the summer, since harvesting them often means they need a few weeks to recover before we harvest again. 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:
*Mojito Mint (this mint has a green stem with large green, crinkly leaves and has a much milder flavor with hints of citrus, which make it good in salads, desserts, smoothies, and even your water bottle; great for muddling in cocktails; aids in digestion)
*Sage (an herb from an evergreen shrub in the mint family with long, narrow, grayish-green leaves; a musky aroma and a warm and spicy taste; wonderful flavor enhancement for seafood, vegetables, stuffing, and savory breads; rub sage, cracked pepper, and garlic into pork tenderloin or chops before cooking. It is used for digestive problems, heartburn, depression, memory loss; used also in smudging negative energy from spaces)
-How to use: make a soothing tea or infusion; adds a delicious flavor when minced and added to cooked peas, carrots, potatoes, salads,
-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.
LETTUCE MIX (Wildfire): a beautiful bag of dark reds and vibrant greens including Green and Red Oakleaf, Green and Red Romaine, and Redleaf lettuces; your lettuce has been rinsed once.
-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.
ORGANIC POTATO MIX from Second Spring Farm: You will receive Carola (yellow potato from Germany; smooth, creamy texture that is good for baking or frying) and Purple Viking (deep purple skin dappled with pink splashes and stripes; flesh is bright white and creamy-good, good for baking and mashes perfectly). 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 store: keep unwashed in cool, dark place in paper bag.
ORGANIC RED SHALLOTS from Second Spring Farm: You will receive Red Shallots (member of the onion family; classic teardrop shape, reddish-copper skin, and white flesh; richer, sweeter and milder flavor typically than onions). Thanks to Second Spring Farm with farm description above.
-How to use: good pickled, raw, roasted; excellent caramelized and in vinaigrettes, in soups, stews or egg dishes
-How to store: store in dry, well-ventilated place for several months.
SPINACH: crisp, dark green leaf–best eaten raw or with minimal cooking to obtain the beneficial chlorophyll, as well as vitamins A and C; delicious flavor when juiced
-How to use: toss in fresh salad, add to sandwiches, saute, steam, braise, or add to crepes, quiche, lasagna, and soups.
-How to store: refrigerate with a damp towel/bag for up to 1 week.
ORGANIC SWEET POTATOES from Second Spring Farm: these are incredibly large, edible roots related to the morning-glory family that have dark red-orange, purple, or deep red skin with a vivid orange, moist, sweet flesh; high in vitamins A & C; a good source of antioxidants, particularly in the purple varieties. Thanks to Second Spring Farm with farm description above.
-How to use: can be baked, roasted, mashed, sautéed, or made into fries or chips; sometimes made into pies, waffles, pancakes, breads, and cookies.
-How to store: store in a cool, dark place like winter squash. Note: Do not store in plastic or in fridge, unless cooked.
ANNOUNCEMENTS
1. WEEDING VOLUNTEERS NEEDED: If you are interested in helping out–even if it’s just for 10 or 15 minutes before you pick up your box at the farm, come join us any day of the week or evenings until dark. Please email us at info@tantrefarm or text Deb at 734-385-6748 with WEEDING HELP in the Subject Line. Thank you!
2. COMMUNITY TABLE: “Companion Planting with Perennials” at the WASHTENAW FOOD HUB with IAN MILLER on WEDNESDAY, JUNE 3 from 6 PM – 7 PM: Join us this week with Ian Miller of Forager’s Garden for a hands-on workshop on companion planting with perennials and building a healthier garden ecosystem. Learn how to make a Jadam Microbial Solution (JMS) and explore soil health, tree propagation, and permaculture practices. Participants will receive finished microbial solution samples, seeds, plants, tree cuttings, and take-home guides on propagation methods, permaculture resources, and local nurseries.
Registration: https://www.eventbrite.com/e/community-table-companion-planting-w-perennials-tickets-1989337785869?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.
3. 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 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 also have a small farm stand at the HoneyBee U-pick (more details to follow when our u-pick is open) during our CSA pick up times especially from 8 AM to 12 PM this weekend. Also every second Wednesday of May through August, we will be attending the Grass Lake Market, which is a monthly, downtown-wide event in Grass Lake, Michigan, offering a variety of local vendors, fresh produce, artisan goods, live music, food trucks, and family-friendly activities. It takes place on the second Wednesday of each month from May through August running from 4 to 8 PM.
4. DO YOU LIKE TO WORK “OUTSIDE”? TANTRE FARM IS HIRING! 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. Room and board are available for full time work, and part time work is available as well for an hourly wage. Please email us or fill out an application from our website at https://www.tantrefarm.com/internships/
5. 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)
FOOD FOR THOUGHT
By Deb
Over the winter we sometimes have a few extra moments to read and wonder as we sit by the wood stove, and sometimes our minds consider issues that go beyond our impact locally. As we begin our new summer season this week we wanted to give you a few facts to ponder, and consider a thoughtful look at our perceptions of food on a personal scale, but also on a global scale. We all may consider how we are part of the problem of food waste as farmers and consumers, but also more importantly how we can be part of the solution.
Here are some statistics to consider:
*About a third of the planet’s food goes to waste, often because of its looks. That’s enough to feed two billion people.
*Fruits and vegetables, plus roots and tubers have the highest wastage rates of any food.
*At retail level, large quantities of food are wasted due to quality standards that over-emphasize appearance.
*Even if just one-fourth of the food currently lost or wasted globally could be saved, it would be enough to feed 870 million hungry people in the world.
*In medium- and high-income countries food is wasted and lost mainly at later stages in the supply chain. Differing from the situation in developing countries, the behavior of consumers plays a huge part in industrialized countries. The study identified a lack of coordination between actors in the supply chain as a contributing factor. Farmer-buyer agreements can be helpful to increase the level of coordination.
Additionally, raising awareness among industries, retailers and consumers, as well as finding beneficial use for food that is presently thrown away are useful measures to decrease the amount of losses and waste. (sourced from http://www.fao.org/save-food/resources/keyfindings/en ).
Other related articles below:
RECIPES
**Keep in mind a very easy way to find recipe ideas for almost any combination of share box ingredients is to type the items into your preferred “search bar” with the word “recipes” at the end, and many recipe ideas will pop up. Have fun searching!
GRILLED GARLIC SCAPES AND ASPARAGUS
Another great, and very different, way to showcase scapes is to grill them, tossed with a little olive oil, salt, and pepper, over direct heat for about two minutes. Flip them once, halfway through, and finish with an extra sprinkle of flaky salt and maybe a bit of lemon juice and zest. They’ll be charred in spots and just soft enough, and their flavor will have sweetened and mellowed dramatically. Asparagus spears can be added as a delicious grilled combination.
ASPARAGUS WITH LEMON AND MINT (from https://www.food.com/recipe/asparagus-with-lemon-and-mint-126827 )
2-lbs asparagus, cut diagonally into 2-in. lengths
2 tablespoons extra virgin olive oil
2 teaspoons lemon zest, finely grated
1⁄2 teaspoon salt
1⁄2 teaspoon fresh ground pepper
3 tablespoons very fresh mint leaves, finely shredded
1 tablespoon lemon juice
In large pot of boiling salted water, cook asparagus 3 to 5 minutes, until crisp-tender. Drain in colander; dry on paper towel. In serving bowl, combine olive oil, lemon zest, salt and pepper. Add hot asparagus. Toss mixture to bring to room temperature. Just before serving, stir in mint and lemon juice. Serve at room temperature. Serves 8.
NAPA CABBAGE SALAD (by Carol from www.allrecipes.com ) Serves 6
1 head Napa cabbage
1 bunch minced green onions (or 1/2 cup minced garlic scapes)
1/3 cup butter
1 (3 oz) package ramen noodles, broken
2 Tbsp sesame seeds
1 cup slivered almonds
1/4 cup cider vinegar
3/4 cup vegetable oil
1/2 cup white sugar
2 Tbsp soy sauce
Finely shred the head of cabbage; do not chop. Combine the green onions and cabbage in a large bowl, cover and refrigerate until ready to serve. Preheat oven to 350 degrees. Make the crunchies: melt the butter in a pot. Mix the ramen noodles, sesame seeds and almonds into the pot with the melted butter. Spoon the mixture onto a baking sheet and bake the crunchies in the preheated 350 degrees oven, turning often to make sure they do not burn. When they are browned remove them from the oven. Make the dressing: in a small saucepan, heat vinegar, oil, sugar, and soy sauce. Bring the mixture to a boil, let boil for 1 minute. Remove the pan from heat and let cool. Combine dressing, crunchies, and cabbage immediately before serving. Serve right away or the crunchies will get soggy.
SPINACH AND SCAPE FRITTATA (adapted from www.dakotagarlic.com )
3 Tbsp olive oil
10 eggs
1 cup (1/2 lb) chopped raw spinach
1/2 cup grated Parmesan cheese
1 Tbsp chopped parsley or basil
1/2 cup finely chopped garlic scapes
Salt and pepper, to taste
Preheat oven to 350 degrees. In a large bowl mix all ingredients except oil and scapes. Heat oil in a 10-inch ovenproof skillet on the stove. Add the scapes and saute until tender on medium heat for about five minutes. Pour egg mixture in skillet with garlic and cook over low for three minutes. Place in oven and bake uncovered for 10 minutes or until top is set. Cut into wedges and serve.
ORECCHIETTE WITH SWEET POTATO, PECANS, AND SHALLOT SAGE BROWN BUTTER (adapted from From Asparagus to Zucchini: A Guide to Cooking Farm-Fresh Seasonal Produce by MACSAC) Serves 4-6
5-6 oz orecchiette (“little ears”) pasta
6-8 Tbsp butter
3 Tbsp finely chopped Second Spring Farm’s shallots
2 tsp minced garlic scapes
2 tsp minced fresh sage
3 cup cubed, cooked winter squash or Second Spring’s sweet potatoes
Salt and pepper, to taste
1/2 cup chopped, toasted pecans (or walnuts)
Freshly grated Parmesan cheese
Cook pasta in lots of boiling salted water until tender. Meanwhile, heat butter over medium heat in large skillet. Add shallots, garlic, and sage; cook until butter just begins to brown. Reduce heat to low and stir in pumpkin/squash. Add salt and pepper to taste. Drain pasta; toss with pumpkin/squash and pecans. Serve immediately with Parmesan.
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