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 SWISS CHARD: You will receive either Arugula (an aromatic, bright green, salad green with a peppery mustard flavor; rich in iron and vitamins A and C) OR Swiss Chard (striking, deeply colored, wine-red leaves and vibrant crimson stems; heavily savoyed 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: 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.

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: 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.

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

CUCUMBERS: long, cylindrical, green-skinned fruit of the gourd family with mild, crisp flesh; the thin skin doesn’t need peeling, unless waxed for longer shelf life in stores.  

-How to use: raw or pickled in salads or sandwiches, can also be julienned, sauteed, or baked.  

-How to store: store them in a sealed plastic bag in refrigerator crisper drawer for up to a week; use up leftovers as soon as possible. 

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

-How to use: Boil or steam until color brightens; great in omelets, quiches, lasagna, casseroles, soups, stews, salads, and smoothies.

-How to store: keep in plastic bag or damp towel in refrigerator for up to 1-2 weeks. 

RED LETTUCE: You will receive Cherokee (a red Summer Crisp with medium-sized, red heads with thick, crisp leaves that have some green with dark red color streaks; crisp texture and mild, nutty flavor; rich in calcium, iron, and vitamins A and C).

-How to use: good in salads and sandwiches or (believe it or not!) use in soups.

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

SUMMER ONIONS: larger young bulb than green onion with edible green stem attached. You will receive a young Ailsa Craig (a sweet, mild, yellow-skinned, heirloom onion).

-How to use: can be grilled or roasted whole as a vegetable or chopped in salads, soups, and other dishes for flavor 

-How to store: wrap in damp towel or plastic bag in fridge for 2-7 days.

NEW YUKON GOLD 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. You will receive Yukon Gold (yellowish brown skin with yellow dry flesh and pink eyes; long storage and good tasting; perfect baked, boiled, mashed or fried).

-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 Cherriette (smooth, bright red roots with short green, edible tops and a sweet/hot taste). 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.  

ZUCCHINI (Golden & Green): gourmet golden and green zucchini with uniform, cylindrical fruits. 

-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. GRASS LAKE MARKET TODAY, JULY 8, FROM 4 PM TO 8 PM at the PAVILION IN DOWNTOWN GRASSLAKE: For those of you who would like to check out the Grass Lake area, Tantre Farm will be setting up tables to sell fresh produce (fava beans, beets, carrots, cucumbers, fresh garlic, kale, leeks, lettuce, snap peas, new potatoes, zucchini, etc.) and answer any questions at the third Grass Lake Market from 4 PM to 8 PM TONIGHT! They are really ramping things up this year with produce, live music, kid activities, artisan goods, food trucks, and even a swap table for giveaways and taking gently used items. Their theme this month is “Couples Night” and the movie at dusk (9 PM?) is ”Song Sung Blue”. Please check it out on their website: https://www.grasslakemarket.com/, and stop by to say Hi!

2. COMMUNITY TABLE: “LOVE YOUR LIVER” with CHEF VAL WILSON on WEDNESDAY, JULY 8 at 6 PM to 7 PM at the WASHTENAW FOOD HUB: This week Chef Val Wilson, founder of Macro Val, vegan chef, educator, and author, will lead a discussion on supporting liver health through local foods and healing teas. Learn to prepare a “Love Your Liver” tea, sample locally sourced recipes, and explore the connection between nutrition and wellness. Participants will receive recipe handouts, and signed copies of Amazing Asparagus will be available for purchase.

*Registration: https://www.eventbrite.com/e/community-table-love-your-liver-tickets-1991514963867

**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 local honey at our farm stand for purchase. We have a limited number of blueberries for u-pick, but they are ripening up nicely. It is 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 on other days of the week. 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 the Subject Line, WEEDING. 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 from 4 to 8 PM, 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. Each month has a different theme and a family friendly movie at dusk.

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)

COOL AS A CUCUMBER

The cucumber, a member of the gourd family, is a distant relative to pumpkins, squash, and melons. It is said to have originated in the Middle East. It has been eaten as an unripe fruit, since Biblical times. As a relative of melons, cucumbers are very high in water and so very refreshing, especially during these hot days of summer. They are 94% water and also contain small amounts of vitamins A, C, and a few minerals. For some, however, cucumbers are hard to digest, so seedless and “burpless” cucumbers have been bred to prevent this problem.  

Our cucumbers are not waxed (to keep them from rotting for a longer shelf life) like ordinary cucumbers found in the store, so skin and all can be eaten. The skins are rich in vitamin E, so they are also known as an effective skin conditioner. Also, some of the nutrients, such as vitamin A, iron, and potassium are lost when the skin is removed. The cucumber skins, besides being good for human skin, also contain silicon and chlorophyll, making them well worth eating. If you do wish to remove the skins, you may try making “cukesicles” for the kids. At Tantré Farm, sometimes we peel the skins off and slice the cucumbers in half lengthwise making a long, slender, cooling treat we call “cukesicles”.

The cucumber is a non-starchy, alkaline “cooling” vegetable. It is an excellent diuretic, helping the kidneys in waste elimination. Cucumbers contain the enzyme, erepsin, which helps digest proteins and destroys worms. The cucumber’s potassium content makes it useful for high and low blood pressure.  

Cucumbers deteriorate very quickly, because of their high water content, so it is important to store them in a sealed plastic bag in refrigerator crisper drawer. Keep them away from tomatoes, apples, or citrus, which give off ethylene gas, and can speed up their deterioration.  

Most people enjoy cucumbers raw or pickled in salads or sandwiches, but sometimes a cuke can be julienned, sauteed, or baked. Try cucumber rounds topped with egg or tuna salad, or simply with salt. Make refrigerator pickles, which are very simple and delicious. They are featured in a number of ethnic dishes.

Although not as nutritious as most of the garden vegetables, cucumbers are very satisfying and help us replenish fluids and minerals lost in perspiration, leaving us as “cool as a cucumber”. They are very reviving on a hot summer’s day.

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!

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 tarragon or oregano

1 bunch arugula, rinsed and chopped or torn 

2 cloves minced garlic 

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. 

CREAMY CARROT AND BROCCOLI SLAW (from Capay Organic Farm CSA “Farm Fresh To You” website) Serves 2

A great way to use up the broccoli stems after eating the florets!   

3 Tbsp mayonnaise

1 1/2 Tbsp fresh lemon juice

1 1/2 tsp grated onion

1 1/4 tsp coarse-grained Dijon mustard

1 1/4 cups shredded, peeled broccoli stems

3/4 cup shredded carrots   

Combine mayonnaise, fresh lemon juice, onion and mustard in medium bowl; whisk to blend. Add broccoli and carrots; toss to coat. Season slaw to taste with salt and pepper. Refrigerate to blend flavors, about 20 minutes. 

ZUCCHINI CUCUMBER SOUP (from Gourmet, August 2006)

1 lb zucchini or summer squash variety, chopped

3/4 lb seedless cucumber (about 2 cups) or scoop seeds out

1/3 cup chopped sweet onion

1/4 cup white wine vinegar

1/4 cup water

1 tsp chopped fresh hot green chile

1 1/8 tsp salt

1 tsp ground coriander

1/2 cup creme fraiche (4 oz) or plain yogurt

Garnish with fresh cilantro, dill, or parsley, chopped

Puree zucchini, cucumber, onion, vinegar, water, chile, 1 teaspoon salt and 1/2 teaspoon coriander in a blender until very smooth. Whisk remaining 1/8 teaspoon salt and 1/2 teaspoon coriander into creme fraiche or yogurt. Serve topped with dollops of creme fraiche or yogurt and cilantro or parsley. 

CELEBRATION SALAD WITH MUSHROOMS, RADISHES, AND KALE (adapted from From Asparagus to Zucchini: A Guide to Cooking Farm-Fresh Seasonal Produce by MACSAC) Serves 4-6

1 large lettuce

1 bunch kale

1 bunch radishes, cleaned and quartered

1 lb mushrooms

4 Tbsp olive oil, divided

2 Tbsp minced garlic shoots or summer onion

Juice of 1 lemon

Freshly ground black pepper, to taste

Wash and dry lettuce and kale. Tear lettuce into pieces; remove stems from kale. Combine lettuce, kale, and radishes in large bowl; chill until ready to serve. Submerge mushrooms in cold water and clean well; drain, halve them, and dry on paper towels. Heat 2 tablespoons of the olive oil in a large, heavy skillet; add mushrooms and garlic and saute over medium-high heat until barely tender, about 5 minutes. If necessary, raise heat to very high to evaporate all the liquid. Remove from heat and stir in lemon juice and remaining 2 tablespoons olive oil. Season with pepper to taste. Let mixture cool for 10 minutes. Toss the still warm mushrooms with greens and radishes.  

Back to top