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. 

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: 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; 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

RED ACE BEETS WITH GREENS: round, smooth, deep red roots with sweet flavor and medium-tall  

-How to use: greens can be substituted for spinach and chard in recipes; roots good in soups, stews, roasted, boiled, steamed, excellent grated raw into salads or baked goods.

-How to store: separate roots from leaves and store unwashed in plastic bags in hydrator drawer of refrigerator for up to 2 weeks; store greens wrapped in damp cloth in plastic bag for up to 1 week.-

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.

ORANGE CARROTS WITH GREENS (Mokum): a very sweet, slender, “pencil carrot”. Carrot leaves are very nutritious with lots of protein, minerals and high levels of vitamins, especially ‘C’ and ‘K’. **Excellent Carrot Top Soup Recipe below! 

-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: refrigerate roots in plastic bag for up to 2 weeks; greens may last up to a week refrigerated in plastic bag.

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.

ROMAINE LETTUCE or LETTUCE MIX: You will receive either Romaine Lettuce (upright, dense heads produce long, uniform hearts with good flavor; rich in calcium, iron, and vitamins A and C) OR Wildfire Lettuce Mix (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 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.

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 or enjoy some grilling or cookout celebrations at home!! 

2.COMMUNITY TABLE: “BREW’D- STRAWBERRY RHUBARB KOMBUCHA” at the WASHTENAW FOOD HUB with RACHEL KANAAN on WEDNESDAY, JUNE 24, from 6 – 7 PM: Join us this week with Rachel Kanaan for a beginner-friendly workshop on brewing kombucha. Learn the basics of this time-honored craft from start to finish, including fermentation, flavoring, and bottling. This month’s featured flavor is strawberry rhubarb – a perfect taste of spring. Participants will also have the opportunity to purchase a SCOBY for $8. Please bring a clean pint jar with you to take part in the process.

*Registration: https://www.eventbrite.com/e/community-table-brewd-strawberry-rhubarb-kombucha-tickets-1989621243699?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.”TASTE LOCAL” AT SUNFLOWER FARM MARKET WITH SMILING JIM’S ORGANIC SEASONINGS on SATURDAY, JUNE 27, from 9 to 11 AM: We’re excited to welcome back Smiling Jim’s Organic Seasonings for this month’s pop-up event! Meet Deborah Bliss and hear the story behind Smiling Jim’s while sampling their crowd-favorite Organic BBQ Rub, perfect for summer grilling. Their blends are made with certified organic herbs and spices, locally grown organic peppers, and organic-compliant kosher salt — always free from additives, fillers, MSG, GMOs, and artificial ingredients.

4. HONEYBEE U-PICK (5700 Scio Church Rd., Ann Arbor): We are open Saturday from 8 AM until 12 PM. You may like to do “scavenger hunt” strawberry picking if you want to try to find the last of the strawberries, since there are still some stragglers out there in the 3-acre strawberry field for the strawberry lovers. We also will have a wide variety of extra Tantre Farm produce at our farm stand for purchase. 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 .

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 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 west 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. 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. We definitely could use the help!! Please contact us any day of the week or evenings until dark with WEEDING HELP in the Subject Line. Thank you!

7. 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 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.

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

**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!

MOROCCAN BISSARA—or FRESH FAVA BEAN DIP (from Capay Organic Farm CSA “Farm Fresh To You” website)

1 to 1 1/2 lbs fresh fava beans, shelled, peeled if large 

3 Tbsp fresh lemon juice 

2 tsp minced fresh flat-leaf parsley 

1/2 tsp ground cumin 

4 Tbsp extra-virgin olive oil 

1/4 tsp salt 

Pita wedges, raw carrots, or crackers for serving  

Fill a medium saucepan with water and bring it to a boil. Blanch the beans for 2-3 minutes. Drain, reserving 3 tablespoons of the cooking liquid. Peel if the beans are large. In a blender or food processor, combine half the beans, the reserved liquid and the lemon juice. (Add more liquid if you prefer a thinner dip.) Process, scraping down the sides with a spatula, until the mixture is fairly smooth. Add the remaining beans and the oil, and process until smooth. Transfer to a serving bowl and stir in the salt and cumin. Sprinkle with the parsley. Serve with pita bread, vegetables, or crackers for dipping.

**CARROT TOP SOUP (from Local Flavors by Deborah Madison) Serves 4

This is delicious and nutritious!

1 bunch (6 small to medium) carrots, the tops and roots

2 Tbsp butter

3 Tbsp white rice

2 large leeks (or 3-4 green onions), white parts only

2 thyme or lemon thyme sprigs

2 Tbsp chopped dill, parsley, basil

Sea salt and freshly ground pepper, to taste

6 cups vegetable or chicken stock or water

Pull the lacy leaves of the carrot greens off their stems (2-3 cups, loosely packed). Wash, then chop finely. Grate the carrots, or finely chop them. Melt the butter in a soup pot. Add the carrot tops and carrots, rice, leeks, thyme, and dill. Cook for several minutes, turning everything a few times, then season with 1-1/2 teaspoons salt and add the stock. Bring to a boil and simmer until the rice is cooked, 16-18 minutes. Season with salt, pepper and serve.

NAPA CABBAGE SALAD WITH PEANUTS AND CILANTRO (from Local Flavors by Deborah Madison) Serves 4-6 

Salad:

1/2 cup skinned raw peanuts 

1 tsp peanut oil 

1 large carrot

4 cups thinly sliced Napa cabbage 

2 cups slivered lettuce leaves 

3 scallions or green onions, including some of the greens, finely sliced diagonally 

1/4 cups chopped cilantro 

2 Tbsp chopped mint leaves 

2 Tbsp torn basil leaves (preferably Thai basil) 

Dressing: 

1/2 jalapeno chile, finely diced 

1/4 cup rice vinegar 

1 tsp sugar 

1/4 tsp sea salt 

1/4 cup roasted peanut oil 

Heat the peanuts in the oil over medium-low heat, shaking the pan occasionally until lightly browned after a few minutes. Blot with paper towels and set aside. Peel the carrot with a vegetable peeler and discard the skins. Then, with the vegetable peeler, continue removing long strips of the carrot until you’ve reached the core. Combine the cabbage, lettuce, and carrot with everything except the nuts. Whisk the dressing ingredients together and toss with the greens. Add the peanuts just before serving. 

BEET AND SUGAR SNAP PEA SALAD (from Capay Organic Farm CSA “Farm Fresh To You” website)

1 lb beets, scrubbed or peeled and quartered or sliced 

1 small red onion, halved and thinly sliced or 1-2 green onions 

1 tsp ground coriander, lightly toasted 

1/2-lb snap peas, trimmed 

2 Tbsp extra-virgin olive oil 

3 Tbsp rice vinegar

2 tsp sugar

1 tsp salt

Soak onion in cold water for 10 minutes; drain. Whisk together vinegar, coriander, sugar and salt in a salad bowl, then add oil in slow stream, whisking. Toss onion and beets with dressing. Steam peas over boiling water, covered, 2 minutes, then transfer to ice water. Drain well and toss with beet mixture.  

SESAME BEET GREENS (from Learning to Eat Locally) Serves 6 

Greens of 4-6 beets, cut off 1-inch from root

1 Tbsp sesame oil

3 cloves garlic or 3-4 garlic scapes, crushed 

1/4 cup sesame seeds

1 Tbsp soy sauce

Rinse and dry beet greens. Slice them across the stem into 1-inch strips. Heat oil in a large skillet over medium high heat, tilting pan to coat. Stirring constantly with a spatula, toss in garlic, sesame seeds, and about half of the sliced beet greens. Shake on soy sauce and add remaining greens. Continue stirring until all greens have wilted and stems are tender (about 3-4 minutes). Move greens to a serving bowl and serve hot or at room temperature.  

ASPARAGUS, FAVA BEAN AND ARUGULA SALAD WITH SHAVED PECORINO (from Gourmet, March 2003)

1/2 lb medium asparagus, trimmed

2 cups shelled fresh fava beans (2 1/2 lbs in pods)

2 Tbsp extra-virgin olive oil

1/4 lb arugula, (or substitute with Lettuce greens)

1 (1/2 lb) piece Pecorino Romano or Parmigiano Reggiano

2 tsp balsamic vinegar

Cut asparagus stalks on a long diagonal into 1/8-inch thick slices, leaving 1-inch long tips (reserve tips separately). Blanch asparagus tips (but not sliced stalks) in a 4-quart pot of boiling salted water 2 minutes, then immediately transfer with a slotted spoon to a bowl of ice and cold water to stop cooking. Return water to a boil and blanch fava beans 1 minute, then immediately transfer with slotted spoon to ice water to stop cooking. Drain asparagus tips and beans and gently peel skins from beans (it is not necessary to peel edamame, if using). Toss beans and asparagus (blanched tips and raw sliced stalks) in a bowl with 1 tablespoon oil and salt and pepper to taste, then divide among 4 plates. Toss arugula with remaining tablespoon oil and salt and pepper to taste and mound on top of vegetables. Shave thin slices of cheese over salad with a vegetable peeler (use about half of piece), then drizzle with vinegar.

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