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. 

RED LEAF AMARANTH GREENS: You will receive a bag of these vibrant burgundy-red streaked green leaves, which have a tender, nutty flavor; considered a nutritional powerhouse rich in iron, calcium, and vitamins A and C. Amaranth leaves are eaten all over the world in many cuisines and under many names, such as “Red Callaloo” in the Caribbean, “Quintonil” in Mexico “Saag” in India, “Vlita” in Greece, and known as pigweed, green amaranth, redroot amaranth, careless weed, and tumbleweed in the Americas. For more details read this article: https://www.bbg.org/article/weed_of_the_month_pigweed

-How to use: use in soups or as a cooked green like spinach in pies, stews, or salads

-How to store: refrigerate for up to 1 week.

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

BROCCOLI (De Cicco): a traditional Italian heirloom variety of broccoli shoots producing small, avg. 3–4″ main heads projected well above the foliage followed by a large yield of side-shoot spears; all the stems and leaves and everything can and should be eaten. 

-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 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’. 

-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; leaves can be chopped and added to salads, pesto, or soups

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

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:  

*Winter Savory (a semi-evergreen, perennial herb; its strong spicy flavor goes well with beans and meat; medicinally it has antiseptic, aromatic, carminative, and digestive benefits, as well as relieves bee stings; fresh savory has a strong spicy-pepper flavor and resinous odor similar to fresh thyme).

*Common Thyme: tiny green leaves used in meat and vegetable dishes and most casseroles, soups, stews, and medicinal teas, which soothe sore throats.

*Lemon Balm: these fragrant lemon-minty leaves make a delicate herbal tea, served hot or cold; good addition to lettuce or fruit salads and ice cream; nicely paired with grilled fish or lamb and tossed with steamed vegetables; also aids in depression, tension, or nausea.

-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. 

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.

KOHLRABI (purple or green): delicious bulbous member of the cabbage family, that grows above ground with purple or green skin and crisp, apple-white flesh tubers

-How to use: remove the skin and then good steamed and mashed with potatoes, added to soups or stews, or delicious sliced and simply eaten raw with dip

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

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.

NEW RED POTATOES: New potatoes are just young potatoes that haven’t had time to convert their sugar fully into starch and often have a crisp, waxy texture and thin, underdeveloped wispy skins.

-How to use: good boiled or pan-roasted, but particularly suited for potato salad, since they hold their shape well after being cut and cooked.   

-How to store: refrigerate new potatoes if not used within 2-3 days, but use up sometime during the 1st or 2nd week of receiving them; these potatoes have not been cured, so will not last as long as “cured” potatoes, which should not be refrigerated, since low temperatures convert the starch to sugars and may turn dark when cooked.

RADISHES: You will receive Pink Beauty (pink-colored root with mild, spicy flavor) or Purple Bacchus (stunning, purple, round radish with white inner flesh. Very good flavor and not too hot) . Excellent source of vitamins A, C, and the B’s!

-How to use: 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. 

SWISS CHARD (Firebird): striking, deeply colored, wine-red leaves and vibrant crimson stems; heavily savoyed (crinkled) and mild, earthy flavor; good source of vitamins A, E, and C, as well as iron and calcium and close relative of garden beets

-How to use: greens can be prepared like spinach, and stalks like asparagus; good steamed, sauteed, stir-fried, and in soups.

-How to store: wrap in damp cloth in a plastic bag and refrigerate for up to 2-4 days.  

ZUCCHINI (Golden & Green): **SURPRISE! We discovered that these gourmet golden and green zucchini were ready, so we thought you may enjoy some of these uniform, cylindrical fruits in your box as well. 

-How to use: use in salads, dips, grilled, casseroles, stuffed, or mashed with butter and seasonings.

-How to store: store in plastic bag in refrigerator for up to 1 week.

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 donate it to a needy family. Thanks for being courteous and letting us know if something has changed. Safe travels or enjoy some grilling or cookout celebrations at home!! 

2. COMMUNITY TABLE: “BERRY JAM PRESERVING” at the WASHTENAW FOOD HUB with JESSICA READ on WEDNESDAY, JULY 1, from 6 – 7 PM: Come join the fun with Jessica Read for a hands-on, beginner-friendly demonstration of small-batch jam canning. With nearly 20 years of experience, she’ll share simple, safe techniques for preserving jam at home. Learn how canning captures seasonal abundance, reduces food waste, and helps you enjoy local harvests year-round. No experience needed!

*Registration: https://www.eventbrite.com/e/community-table-berry-jam-preserving-tickets-1991514333983

**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. PLANT & MUSHROOM WALK on WED JULY 15 – 6 to 8 PM at TANTRE FARM: Please join local foraging expert, Rachel Mifsud, to learn about plants and mushrooms. Plant walks are an excellent learning opportunities for those with beginning to intermediate foraging skills, and for anyone wishing to increase their knowledge of the local flora. Our discussion will include information about identification, methods of harvest, preparation, and use. We will explore the area and chose around 20-25 edible, medicinal, or otherwise useful plants and mushrooms to focus on. Kids under 12 are free with paid adult. Walks are almost never cancelled due to weather (one time in 16 years), so dress accordingly. We will be mostly on trails, no need to dress for bushwhacking. You may want to bring a notebook, camera, and water. No other gear is required. Just meet in the front driveway of the main house. Register here for $25: https://www.willforageforfood.com/store/p/walks

4. HONEYBEE U-PICK (5700 Scio Church Rd., Ann Arbor): We are open Saturday from 8 AM until 12 PM with extra Tantre Farm produce and hopefully local honey at our farm stand. We have a limited number of blueberries for u-pick, but they are ripening up nicely. It is highly unlikely that we will have already picked blueberries available, unless we get some volunteers to help out on Friday or Saturday. 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. 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!

HERB BLENDER DRINK

Wash and remove leaves from 1 bunch of peppermint or lemon balm. 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. Add some whole ice cubes to a glass. Very refreshing! We HIGHLY recommend it!

FAVA BEANS AND POTATOES (from Delilah’s Farm Report) Serves 2

3/4 cup peeled fava beans (see how to prepare below)

1 cup potato in 1-inch dice

1 tsp salt

1/2 tsp pepper

2 Tbsp olive oil

2 Tbsp finely chopped green onion

1 clove garlic, minced

2 tsp white balsamic vinegar

1 Tbsp chopped parsley

Place potatoes in a pot of salted, cold water. Bring to a boil, reduce heat and simmer until just barely tender, about 10-15 minutes. Drain well. Meanwhile, fill a bowl with ice and water. Bring a large pot of salted water to a boil. Add the fava beans and cook until just tender, 3-4 minutes. Drain and shock in ice water to stop cooking. Remove the shell and peel away the outer skin from the fava beans. Heat olive oil a saute pan. Add onion, garlic, salt and pepper and saute for 2 minutes. Add potatoes and fava beans and cook for about 3 minutes, stirring frequently. Stir in the vinegar and cook for one more minute. Sprinkle with parsley. Serve warm or at room temperature.

STIR-FRIED KOHLRABI (from The Goodness of Potatoes and Root Vegetables) Serves 4

1-3 kohlrabi, peeled

3 medium carrots

4 Tbsp peanut oil

3 cloves garlic, peeled and thinly sliced

3 green onions, sliced

1-2 fresh chili peppers, sliced

1/2 cup water

Salt, to taste

4 Tbsp oyster sauce (optional)

Slice kohlrabi and diagonally into thin, elongated ovals. Heat peanut oil in wok or large, heavy skillet; when it begins to smoke, toss in garlic and ginger. Stir once, then add kohlrabi and carrots; toss and cook 2 minutes. Add green onions and chilies; stir-fry 1 minute, then pour in 1/2 cup water. Cover, reduce heat and cook 5 minutes. Remove cover and toss in a little salt and the oyster sauce, if using.  

VINAIGRETTE DRESSING

6 Tbsp vegetable oil

2 Tbsp white wine vinegar

1 tsp Dijon-style mustard

1 tsp fresh savory or thyme, minced

1 tsp fresh basil, minced

1/4 tsp dried marjoram, crushed

1/4 tsp paprika

Mix ingredients and serve over lettuce, arugula, kale, or other salad ingredients. Other herbs may be substituted for different flavor combinations.

ZUCCHINI SALAD (from The World in Your Kitchen) Serves 4

1-2 zucchini, sliced

4-6 Tbsp olive oil

2-3 Tbsp lemon juice 

2 cloves garlic, crushed

1 tsp caraway seeds, crushed

1 tsp fresh thyme or winter savory, minced

Salt and pepper, to taste

Pinch of paprika

Lemon Balm garnish

Steam zucchini or boil in salted water for 2-3 minutes. While they are cooking, whisk oil into lemon juice. Add garlic, caraway seeds, herbs, salt and pepper. Drain zucchini and place in a serving dish. Pour the dressing over, and mix well. Sprinkle a little paprika on top before serving either hot or cold. Garnish with chopped lemon balm!

AMARANTH LEAVES (SPINACH) IN COCONUT MILK (from https://www.food.com/recipe/amaranth-leaves-spinach-in-coconut-milk-279618 ) Serves 4-6.

2-lb amaranth leaves (spinach, Swiss chard, beet greens, etc.)

1 liter water

14-oz can coconut milk

1 large onion or 1 bunch green onions

2 large tomatoes

1 tablespoon vegetable oil

1 teaspoon salt

1 lemon (optional)

Bring water and salt to the boil in a large pot. Add washed amaranth leaves and boil for 15 minutes or until tender. In a separate pan, heat the oil and cook the chopped onion until golden brown. Add the chopped tomatoes and cook until soft. Add the well drained amaranth leaves and stir to combine. Add the coconut milk and continue cooking for about 10 minutes. Adjust seasoning or add lemon juice to taste. 

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