THIS WEEK’S SHARE

GREEN BEANS (Jade): long, slender, deep green, filet bean; tender and delicious

-How to use: raw in salads, steamed, sautéed, stir-fried, etc. 

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

BEETS with GREENS: You will receive a mix of Red Ace (round, smooth, deep red roots with sweet flavor and medium-tall, red-veined green leaves) or Chioggia (Italian variety with leaves all green and pink-striped stems; root has cherry red, candy-striped flesh and has a sweet, mild flavor) or Golden (orange skin with rich gold interior; mild, sweet flavor when cooked).

-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.

ORANGE CARROTS WITH GREENS (Hercules): sweet, orange, cone-shaped roots; good eating quality and stores well. 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.

SLICING 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. 

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:  

*Mojito Mint – this mint has a green stem with large green, crinkly leaves and has a much milder flavor with hints of citrus, which make it good in salads, desserts, smoothies, and even your water bottle; great for muddling in cocktails; aids in digestion.

*Oregano – aromatic perennial herb in the mint family; small, oval, olive-green leaves, square, hairy stems; bold, earthy, and slightly bitter, with a pungent, spicy kick ; used heavily in tomato sauces, pizzas, and grilled meats.

*Thyme – tiny, deep green, pointed evergreen leaves; some might have tiny pink/purple flowers, which can be used in herb butter or as garnish for salads or soups with sweeter, more floral flavor; used in meat and vegetable dishes and most casseroles, soups, stews, and medicinal teas, which soothe sore throats.

-How to use: make a soothing tea or infusion; also the flowers make a pretty garnish and a flavorful addition to 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: 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. 

LETTUCE MIX: You will receive 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..

SUMMER ONIONS MIX (yellow & red): Summer onions have thin, light-colored skins and attached edible green top, higher water content, and a milder, sweeter flavor than storage onions; shorter shelf-life than a storage onion. You will receive a young Ailsa Craig (a sweet, mild, yellow-skinned, heirloom onion) AND Red Long of Tropea (specialty variety of tall, elongated, red bulbs traditionally grown in Mediterranean Italy and France).

-How to use: ideal for slicing thinly into summer salads, burgers, and sandwiches; great for light sautés or grilling, as their high sugar content caramelizes beautifully; greens can be chopped into a salad or frozen for making stock

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

NEW POTATOES (Gold or Red): 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 either Red Norland (an early-maturing, waxy potato characterized by a smooth, red skin and bright white flesh; great baked, boiled, or roasted) OR 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. 

ZUCCHINI (Golden OR Green): gourmet golden OR 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. COMMUNITY TABLE: “KNITTING WITH LOCAL YARN” with MITCH FEHRLE at the WASHTENAW FOOD HUB on WEDNESDAY, JULY 22 at 6 PM to 7 PM: Learn to knit with local wool yarn in this fun, beginner-friendly class with Mitch Fehrle of Michigan Fibershed. You’ll get an introduction to knitting, explore locally sourced yarn, and learn which projects best highlight its unique qualities. No experience needed—tools will be provided.

*Registration: https://www.eventbrite.com/e/community-table-knitting-w-local-yarn-tickets-1991515310905

**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.

2.”TASTE LOCAL” AT SUNFLOWER FARM MARKET WITH MINDO CHOCOLATE on SATURDAY, JULY 25, from 9 to 11 AM: Join Barbara Wilson, founder of Mindo Chocolate Makers, for a special pop-up that celebrates award-winning, small-batch, bean-to-bar chocolate. Sample a variety of handcrafted bars and learn how Mindo transforms ethically sourced cacao from Ecuador’s cloud forests into exceptional confections. Discover the company’s commitment to pure ingredients, sustainability, and education, and explore Mindo’s unique Dexter-to-Ecuador connection.

3. CHELSEA FARMERS MARKET RELOCATED TO CHELSEA STATE BANK FOR JULY 25: We have been asked to move the Chelsea Saturday Farmers Market location on Saturday, July 25, to the Chelsea State Bank at the corner of Old US 12 and M-52 due to the Sounds and Sights Festival taking place over at Palmer Commons this weekend, so all of you members who pick up at the Chelsea Farmers Market, please find us at the bank. 

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. 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!

GREEN BEAN AND POTATO PUDDING (from Madison Herb Society Cookbook) Serves 4

1 lb green beans

1 lb potatoes

4 eggs

1/2 cup grated Parmesan cheese

2 Tbsp olive oil

2 garlic cloves, minced

2 Tbsp chopped fresh parsley

2 Tbsp fresh oregano or 1 tsp dried

Salt and pepper, to taste

1/2 cup bread crumbs

Preheat oven to 350 degrees. Cook beans and potatoes in boiling water until tender. Blend until smooth in food processor or blender. Blend in 1 egg at a time. Mix in cheese. Saute garlic, parsley, and marjoram in olive oil for 1 minute. Combine the two mixtures. Add salt and pepper to taste. Oil large, shallow baking dish. Dust with half the bread crumbs, shaking out excess. Pour in bean mixture; top with remaining crumbs. Bake 45-50 minutes, until puffed and golden.

BEET AND CARROT PANCAKES (from Capay Organic Farm CSA “Farm Fresh To You” website) Serves 8

1 1/3 cups (packed) coarsely shredded, peeled beets (2 medium)

1 cup coarsely shredded, peeled carrots (2 medium)

1/2 cup thinly sliced onion

2 cloves minced garlic

1 large egg

1/2 tsp salt

1/4 tsp pepper

1/3 cup all purpose flour

3 Tbsp olive oil

Sour cream

Preheat oven to 300 degrees. Place baking sheet in oven. Combine beets, carrots and onion in large bowl. Mix in egg, salt and pepper. Add flour; stir to blend well. Heat 1 1/2 tablespoons oil in heavy large skillet over medium heat. Using 1/3 cup beet mixture for each pancake, flatten into pancake with your hands, and then put 4 pancakes into skillet. Flatten with spatula, if need be, into a 3-inch round. Cook until brown and cooked through, about 4 minutes per side. Transfer pancakes to baking sheet in oven; keep warm. Repeat with remaining beet mixture, making 4 more pancakes. Serve pancakes with sour cream. 

KALE CHIPS WITH CHEESE

1 bunch green curly kale

2 Tbsp Parmesan cheese or *nutritional yeast

1 tsp sea salt

1/2 tsp garlic powder

1 T lemon juice

1/2 tsp coconut oil

Wash and dry kale leaves and place in bowl. Mix in lemon juice and coconut oil together massaging into kale leaves. Mix separately Parmesan cheese (or nutritional yeast), sea salt and garlic powder. Toss together with leaves. Place in dehydrator at 118 degrees for 12-18 hours or in oven at 350 degrees for 5-10 min. Can be stored in food safe container in cupboard (if they last that long)!  

PICKLED HERB CARROTS (from The Pleasure of Herbs) Serves 8

2/3 cup dry white wine

2/3 cup white wine vinegar

1/2 cup olive oil

1 tsp sugar

1 tsp salt

5 fresh sprigs thyme or oregano

3 fresh sprigs parsley

1 clove garlic, minced

1 bay leaf

1/2 tsp ground red pepper

2/3 cup water

1 lb carrots cut 1/2-inch julienne

1 1/2 Tbsp Dijon mustard

Bring liquids and seasonings to boil in large skillet. Add carrots and cook until crisp-tender. Stir in mustard. (Cover and let marinate 2-3 days.) Serve hot or cold.  

VEGETABLE CITRUS MINT STIR FRY (from http://theexchange.thegrowers-exchange.com/annies-vegetable-citrus-mint-stir-fry )

1 Tbsp olive oil

3-4 garlic chives, minced

1 block firm or extra firm tofu, well pressed

1 red bell pepper, sliced

1/2 onion, diced

1 zucchini, chopped

4 stalks lemon grass, well minced in a food processor

2 tsp sugar

1/2 tsp salt

1 Tbsp fresh ginger, minced

1 jalapeno, minced (or to taste)

1 1/2 cups packed mint leaves

1 Tbsp rice wine vinegar (or white wine vinegar)

Pre-cooked rice

Saute the garlic, tofu, red pepper, and onion for about 5 minutes. Add the zucchini, and continue to cook until the veggies are soft and the tofu is golden brown. Remove from heat. For sauce, place the remaining ingredients (except rice) in a food processor and process until mint is finely minced. Add sauce to the tofu and veggies and reheat, just until hot. Serve over rice.

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