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 OR BUNCHING BROCCOLI: Wednesday members will receive Arugula (an aromatic, bright green, salad green with a peppery mustard flavor; rich in iron and vitamins A and C) and Fri/Sat members will receive Bunching 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).

-How to use: add to salads, soups, and sautéed vegetable dishes

-How to store: Arugula is very perishable, so use up quickly within 3 to 5 days; store in plastic bag in refrigerator. Broccoli can last about a week in a plastic bag or damp cloth. 

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.

FAVA BEANS: (also called faba bean, horse bean, or broad bean)–the pod looks like a large bean pod; the bean seed resembles a very large lima bean with a tart, pungent flavor; fresh fava beans should be shelled from pod, and bean can be eaten raw, skin and all, if young enough. Interesting recipe and ways to preserve: https://www.thespruceeats.com/sauteed-fava-beans-2217303

To skin fava beans: blanch for 1 minute, then drain and cool; with your thumbnail, pull open the sprout end and squeeze the bean out of its skin. 

-How to use: if bean is young enough, the whole pod can be cooked, but most people will take the bean out of the pod and stew skinned beans in a little butter, oil or cream seasoned with winter savory, thyme or sage; saute with other vegetables and toss with pasta; good in soups;  excellent as a fava bean hummus or bean dip; lots of recipes on the internet.

-How to store: store fresh, unshelled beans in the refrigerator up to a week; once shelled, blanched and skinned, favas can be frozen in plastic containers for longer storage; shelled beans are best used within a few days

GARLIC SCAPES: slender green stems with a slight bulge at the bottom (resemble chives, except for the bulge and often curled); the flower top of a garlic plant; tender and milder in flavor than mature garlic, but can be substituted for garlic cloves in recipes.

-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.

KALE (Green Curly or Lacinato): You will receive either 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.

PURPLE KOHLRABI with GREENS: delicious bulbous member of the cabbage family, that grows above ground; purple skin and crisp, apple-white flesh tubers and leaves are good sources of vitamins C and A, calcium, potassium, and fiber.

-How to use: good steamed and then mashed with potatoes, added to soups or stews, or delicious sliced and eaten raw with dip; greens are excellent cooked just like kale

-How to store: store in refrigerator for up to a month when you remove the leaves.

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.

ROMAINE LETTUCE: upright, dense heads produce long, uniform hearts with good flavor; rich in calcium, iron, and vitamins A and C.

-How to use: raw in salads or (believe it or not!) use in soups; use in sandwiches or wraps

-How to store: refrigerate in plastic bag for 3-5 days.

GREEN ONIONS (also called “scallions ” or “spring onions”): You will receive either 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, sautés, 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.

PURPLE BACCHUS RADISHES with Greens: stunning, purple, round radish with white inner flesh. Very good flavor and not too hot; radish greens are an excellent source of vitamins A, C, and the B’s

-How to use: roots can be eaten raw, roasted, used in soups, sliced in salads, sandwiches, or stir-fries, grated in slaws; radish greens are delicious in soups or stir-fries.

-How to store: refrigerate in plastic bag/damp towel for 1-2 weeks. 

ANNOUNCEMENTS

1. 4th of July VACATIONS or OUT OF TOWN: Please let us know of any last minute changes in pick up days or locations if you will be out of town for the 4th of July weekend and need to put your share on hold or donate it to a needy family. Thanks for being courteous and letting us know. Safe travels!! 

2.”TASTE LOCAL” AT SUNFLOWER FARM MARKET WITH RITESPICE KITCHEN on WEDNESDAY, JUNE 17, from 4 to 6 PM: Join us for a special Wednesday evening pop-up demonstration with Ritespice Kitchen. Learn about the history of Ritespice and their commitment to using mostly local, organic ingredients and inspired from cuisines all over the world, with a special focus on the bold, vibrant tastes of South Asia. Sample a variety of their flavorful drinks, wraps, and entrées while discovering the inspiration behind their cuisine. Buy a prepared food to take home for supper!

3. COMMUNITY TABLE: “AMAZING POPCORN” at the WASHTENAW FOOD HUB with CHARLIE SING on WEDNESDAY, JUNE 17, from 6 – 7 PM: Join us at this week’s Community Table for an engaging talk with Charlie Sing of Amaizin’ Pop LLC! From growing up in a rural Illinois farming community to transforming a hobby farm into a full-time business, Charlie has developed unique hybrid popcorn strains known throughout the region. Learn about popcorn cultivation, processing, and distribution while hearing the story behind some of the area’s finest popcorn! Learn more about Charlie Sing here: https://aadl.org/node/624668

Registration (free): https://www.eventbrite.com/e/1989621064162?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. HONEYBEE U-PICK (5700 Scio Church Rd., Ann Arbor) is OPEN: The STRAWBERRIES are ready, but they are smaller this year due to weather, an older patch, and the grass has taken over, so pretty weedy!! It takes a little hunting, but the berries are there and soooo delicious! Last weekend people were finding buckets of them, but it is a hunt this year. Due to that, we are only open a couple of days in the middle of the week, but every weekend. This week we will be open on Thursday from 8 AM to 4 PM and then again on Saturdays and Sundays, from 8 AM until 4 PM. If you would like to take the time, any CSA member can sign in with the attendant and pick a PINT of strawberries for free this week through Sunday, but see below for note on ROAD CONSTRUCTION. We also will have a variety of Tantre Farm and Second Spring Farm produce this week at our farm stand. Other u-pick opportunities will be blueberries in July, but no raspberries this year, since we had to replant them. Sign up to be on our mailing list, so you know times, prices, weather-related closings, etc. here: https://www.tantrefarm.com/honey-bee/

5. ROAD CONSTRUCTION NEAR HONEYBEE UPICK: They are putting a roundabout in at the corner of Scio Church Road and Zeeb Road with construction supposedly starting this week and 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 east 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/

6. 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.

7. 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 /

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)

IS AT AN APPLE?  IS IT A JICUMA?  NO, IT’S KOHLRABI!!

 When is a root vegetable not a root vegetable? When it’s a small bulbous member of the cabbage family called kohlrabi, that’s when. For all intents and purposes, kohlrabi appears to be a root vegetable in the same company as turnips, radishes and rutabagas. However, the bulbous shape of kohlrabi is caused by a swelling of the plant’s stem near the ground. In that sense, kohlrabi is more of a tightly packed version of its cousin, the cabbage. In fact, the name “kohlrabi” is derived from two German words: “kohl” meaning cabbage and “rabi” meaning turnip. It is not unusual to hear the term “turnip cabbage” to describe kohlrabi.

 Despite its connections to cabbage and turnips, steamed or boiled kohlrabi is said to taste more like broccoli or Brussels sprouts. As a matter of fact, kohlrabi is in the same general category, the Brassica oleracea Gongylodes group, as the broccoli it resembles in flavor. It can also be used in lieu of cabbage in many of the sausage and cabbage dishes favored in German cooking.

 A raw kohlrabi can also be eaten like an apple, although it contains far less sugar. Some people find the taste of raw kohlrabi to be an acquired one, but many people who were raised in largely German communities in the Midwest grew up eating kohlrabi whenever it was in season. One town in Illinois even held annual festivals in honor of the Kohlrabi, so don’t be surprised if one of our small towns in Michigan decides we are due for a celebration of Kohlrabi.

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!

FAVA BEAN AND SPRING VEGETABLE SOUP (from Bon Appetit, May 2000)

1 Tbsp olive oil

2 large leeks (or 4-6 garlic scapes or green onions), thinly sliced (about 2-3 cups)

1/2 cup chopped, carrot

4 1/2 cups stock

2 cups shelled fresh fava beans (from about 1.5 to 2 lbs unshelled) 

5 oz green beans, trimmed, cut into 1-inch pieces

8 oz asparagus, trimmed, spears cut diagonally into 1-inch pieces

2/3 cup thinly sliced fresh basil

Salt and pepper, to taste

Freshly grated Parmesan cheese (optional)

Heat oil in heavy large saucepan over medium heat. Add leeks and carrot; saute until vegetables are tender but not brown, about 8 minutes. Add broth and bring to boil. Add favas and green beans and simmer until almost tender, about 8 minutes. Add asparagus and 1/3 cup basil and simmer until all vegetables are very tender, about 7 minutes longer. Season soup with salt and pepper. Stir in 1/3 cup basil. Ladle soup into bowls. Serve, passing Parmesan separately, if desired. 

RADISHES AND GREEN ONIONS WITH FETA CHEESE (from Rolling Prairie Cookbook by Nancy O’Connor) Serves 6-8

2 cups thinly sliced radishes

3-4 green onions, chopped

4 oz Feta cheese, crumbled

10-12 Kalamata olives, pitted, and chopped coarsely

1 Tbsp chopped fresh mint

1/4 tsp salt

Freshly ground pepper

1 1/2 Tbsp olive oil 

1 Tbsp freshly-squeezed lemon juice

Toss together the radishes, green onions, Feta cheese, olives, and mint. Season with the salt and pepper. Toss again. Whisk the olive oil and lemon juice together and pour over the vegetable mixture. Toss to coat vegetables with dressing. 

STEAMED KOHLRABI WITH LEMON BUTTER (from Farm-Fresh Recipes by Janet Majure) Serves 4

1 bulb kohlrabi

2 Tbsp butter

1 Tbsp lemon juice

1 or 2 green onions, minced

1-2 Tbsp minced fresh parsley

1-2 Tbsp minced lemon balm (optional)

Salt and pepper, to taste

Trim kohlrabi, but do not peel. Steam over simmering water, covered, for about 40 minutes or until tender. Cool slightly, then peel and chop. In saucepan, melt butter over medium heat; stir in lemon juice, garlic, and parsley. Cook 2 minutes. Add kohlrabi and lemon balm; toss to coat. Season with salt and pepper. Young kohlrabi greens can be cooked like kale or collard greens, so steamed sautéed or shredded into salads.

GARLIC STIR-FRIED SNAP PEAS (from From Asparagus to Zucchini: A Guide to Cooking Farm-Fresh Seasonal Produce by MACSAC) Makes 3-4 servings

3 cups sugar snap peas

1 Tbsp oil (any mild one)

2 large garlic cloves (or 2 garlic scapes), minced

2 tsp fresh lemon juice

Salt and pepper, to taste

Cooked rice (optional)

Heat oil in skillet. Stir in garlic. Add peas; cook and stir 2-4 minutes on medium heat. Remove and sprinkle on lemon juice. Add salt and pepper. Serve over rice, if desired.  

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 kale (or kohlrabi leaves), stems removed and chopped

2 carrots, thinly sliced (or grated)

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

½ cup radishes, thinly sliced

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 (or 1 garlic scape), minced

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. Optional: Add lettuce to this mixture for more flavor and texture to bulk it out. Could peel, grate or thinly slice the kohrabi bulb into this salad.

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