THIS WEEK’S SHARE

GREENS ADVICE for the entire season: Please keep in mind that there are a lot greens at this early part of the farm season, so basically, “It’s salad time!” If you’re not sure how best to enjoy your greens, taste it. If it’s too strong-flavored for a salad, then cook it. Greens can be eaten raw in a salad or lightly steamed or sautéed with garlic, green onions, or butter in order to mellow their flavor. They can also be tossed into a dish (such as soup or a smoothie) for an extra nutritional and flavorful boost.

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.

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.

BABY BROCCOLI or BABY KOHLRABI: You will receive 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 Kohlrabi (delicious bulbous member of the cabbage family, that grows above ground; purple or green skin and crisp, apple-white flesh tubers and leaves are good sources of vitamins C and A, calcium, potassium, and fiber).

-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.

BOK CHOY (Asian Green): written as bok choi, bak choy, or pac choi; a traditional stir-fry vegetable from China with a sweet and mild flavor; looks like white Swiss chard with the stems all attached at the bottom; considered a cool weather crop and part of the cabbage or turnip family.

-How to use: two vegetables in one–the leaves can be cooked like spinach, and the crisp stem can be eaten like celery or asparagus; excellent in stir-fries, soups, 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.

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:

*Thai Basil (small, narrow leaves, purple stems, and pink-purple flowers; has a bold, sweet, and slightly spicy flavor profile dominated by strong notes of licorice, anise, and basil, with a subtle hint of mint; often found in Thai, Vietnamese, and Taiwanese cooking; wonderful in a tea)

*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)

*Oregano – member of the mint family and is similar to marjoram, but not as sweet and more pungent flavor and aroma; good in soups and tomato-based dishes.

*Chamomile— These small, daisy-like flowers are best known for making a soothing tea; also the flowers make a pretty garnish and a flavorful addition to salads. The whole bundle can be used fresh or dried upside down for a week or two, and then the flowers plucked and put into a jar for a restful, calming, sleepy time tea throughout the year

-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.

KALE: You will receive Green Curly (well-ruffled, curly green leaves on green stems; this variety makes a good, roasted “kale chip”) or Lacinato Kale (also called “dinosaur kale, tuscano, or black kale”; dark green, noncurled, blistered leaves, but heavily savoyed).

-How to use: for salads, soups, and light cooking.

-How to store: keep in plastic bag or damp towel in refrigerator for up to 1 week.

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.

GREEN ONIONS (also called “scallions ” or “spring onions”): You will receive either a young shoots of either red or white bulbs with long green stalks; milder tasting than large bulb onions; full of great fiber and antioxidants, high in potassium and source of vitamins C and B-6.

-How to use: the bulb, flowers, and green leaves are edible; can be cooked, grilled, roasted whole as a vegetable; chopped in salads, soups, and other dishes for flavor.

-How to store: refrigerate in damp towel/plastic bag for 5-7 days.

SUGAR SNAP PEAS: “round” pod of edible-pod pea, known for its sweetness and crunchy texture; enjoyed raw or cooked and are a good source of vitamins and fiber.

-How to use: add edible pods to soups, stews, sautes, or stir-fries; blanch or steam for 2-4 minutes only until color is bright green; snap or snow peas can be eaten raw in salads or cooked quickly as in stir-fries or deep fry in tempura batter.

-How to store: refrigerate in plastic bag for 4-5 days; if kept too long, their sweet flavor and crisp texture diminishes.

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.

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.com or text Deb at 734-385-6748 with WEEDING HELP in the Subject Line. Thank you!

2. GRASS LAKE MARKET on JUNE 10 from 4 to 8 PM: For those of you from the Grass Lake area (and anyone else who wants to have a fun time!), Tantre Farm will be setting up tables to sell storage and fresh produce (asparagus, rhubarb, snap peas, garlic scapes, , etc.) and answer any questions at the 2nd Grass Lake Market 2026 from 4 PM to 8 PM TONIGHT! There will be more produce, plant starts, flowers, kid activities, music, artisanal goods, food trucks, a swap table for giveaways and taking gently used items, and even the movie “Zootopia 2” at dusk. Please check it out on their website: https://www.grasslakemarket.com/  and come say hi!

3. COMMUNITY TABLE: “BREW’D – BREAD KVASS” at the WASHTENAW FOOD HUB with ROBIN LEHMAN on THIS WEDNESDAY, JUNE 10 from 6 – 7 PM: Join us this week with Robin Lehman for a hands-on workshop on making bread kvass, a light, bubbly fermented beverage made from bread, yeast, water, and raisins. Learn the step-by-step brewing process, including fermentation techniques and flavor development. Discover ways to customize kvass with fruits, herbs, and teas. Participants will enjoy samples, receive recipes, and leave with inspiration to start brewing this simple traditional drink at home.

Registration: https://www.eventbrite.com/e/community-table-brewd-bread-kvass-tickets-1989620924745?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.

4. OTHER 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 starting May 31. 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.

5. 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/

6.  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 FROM THE FARM

By Richard and Deb

Summer’s delight is the warmth of the sun as it begins to bake the freshly dug soil of flower beds, potato beds, corn beds, and more, while the first tender young greens are harvested from the lettuce, arugula, broccoli, and kohlrabi beds. This great abundance is generated by plant life soaking up the sun’s energy until the season turns, and we begin our journey toward the longest day of the year, now just a few weeks away.  Many plants are growing, and many animals are creating new life. Small snapping turtles, about the size of a quarter, hatch in their sandy nests and then crawl toward water only about 100 yards away. We recently had a rare sighting of a Blanding’s turtle, probably over 25 years old, stalled in the middle of the road. It had clearly traveled its slow journey from the swamp across the road to the sandy hill on the other side to deposit its eggs. We stopped to hurriedly help it across so it could continue to live out its potential 80-year lifespan.

The gentle rays of twilight mix with the rain clouds at the end of the day, creating an undulating glow as wild birds call out the last trills of their evening songs. Harmonies fill the evening as crickets in the grass and toads in the swamp syncopate and add their rhythms. The milkweed stands tall, fresh, and green, still a little too early to flower and feed the monarch butterflies that have returned from their long journey north. Cottonwoods release their cottony pillows of seed fluff, floating through the air almost as if they are alive. The mulberries are still a deep, bright red, with every twig loaded with berry sweetness that will soon ripen into a rich dark purple. Meanwhile, the haskap bushes have already dropped their oblong purple berries. The chestnuts are blooming with their lacy tendrils beside the late-blooming walnut trees, which will slowly form their rich nutmeats to be harvested in the fall.

Summer is arriving in full abundance on the farm. Warm sunshine, growing crops, newly hatched wildlife, and the rich sounds of evening all remind us of the season’s potential. From tender greens and ripening berries to nesting turtles and blooming trees, the landscape is alive with growth, renewal, and the promise of the harvests to come. Hope you enjoy this richness of the harvest that is more than just a box of food.

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!

STIR-FRIED KALE WITH GINGER (from Vegetarian Times Complete Cookbook)

1 Tbsp minced ginger root

1 tsp soy sauce

1/2 Tbsp safflower oil

1/4 cup water

1/4 lb kale (or Bok Choy or Kohlrabi Leaves can be substituted), chopped

1 tsp toasted sesame seeds (optional)

In a medium skillet, cook the ginger root in oil, stirring over medium heat for 1 minute. Add the kale and turn heat up to medium high. Add the soy sauce and water. Then stir-fry until the kale is wilted, but still slightly crunchy (about 3 minutes). Sprinkle with sesame seeds. Serve warm or cold.

CHAMOMILE LEMONADE (from www.vegetariantimes.com ) Serves 6

If chamomile is not your cup of tea, this refreshing lemonade is a great new way to give the flower a try.

3/4 cup cane sugar

2 Tbsp grated lemon zest

5 Tbsp fresh or dried chamomile flowers, or 6 chamomile tea bags

3/4 cup lemon juice

Lemon slices, for garnish

Combine sugar, lemon zest, and 2 cups water in saucepan. Bring to a boil, stirring to dissolve sugar. Remove from heat, and add chamomile flowers. Cool. Strain chamomile mixture into 2-quart pitcher; stir in lemon juice and 3 cups water. Serve over ice with lemon slices, or store, covered, in refrigerator up to 5 days.

HERB BLENDER DRINK

Wash and remove leaves from 1 bunch of Thai basil, chamomile, sage. Blend leaves in blender with 6-8 ice cubes and about 2-4 quarts of water. Drizzle sweetener (sugar, honey, maple syrup) to taste. Strain through a sieve into a pitcher. May add lemonade juice for added flavor. Add some whole ice cubes to a glass. Very refreshing! We HIGHLY recommend it!

SNAP PEAS AND GARLIC SCAPES

3/4 lb snap peas, strings removed

4 garlic scapes, chopped to 1-inch lengths

2 Tbsp balsamic vinegar

2 Tbsp olive oil

2 Tbsp butter

Heat olive oil and butter together, and saute garlic scapes and peas together until just crisp tender. Dress with balsamic vinegar serve.

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

1 1/2 lbs 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 Thai basil or oregano

1 bunch arugula, rinsed and chopped or torn

2 cloves minced garlic or 2 garlic scapes

1 pt 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.

GARLICKY BOK CHOY SAUTE (from Farm-Fresh Recipes by Janet Majure)

3 Tbsp peanut oil

1 tsp salt

1 1/2 lb bok choy

4 garlic cloves (or 4-6 garlic scapes), chopped

Heat wok or skillet over high for 1 minute. Add the oil and heat. When it is very hot (on verge of smoking), add salt, garlic and bok choy. Stir-fry until bok choy is wilted, about 3 minutes. Serve as a side dish.

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