THIS WEEK’S SHARE
ASPARAGUS from Tantre Farm: Also known as “sparrowgrass”, these green or purple spears each contain vitamins A, B, and C, and iron.
– 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.
ORGANIC RED BEETS from Second Spring Farm: You will receive a few more of our storage beets called Red Ace (round, smooth, deep red, small roots with sweet flavor and luscious medium-tall, red-veined green leaves).
-How to use: 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.
BOK CHOY (Asian Green) from Tantre Farm: written as bok choi, bak choy, or pac choi; a traditional stir-fry vegetable from China with a sweet and mild flavor; looks like white Swiss chard with the stems all attached at the bottom; considered a cool weather crop and part of the cabbage or turnip family.
-How to use: two vegetables in one–the leaves can be cooked like spinach, and the crisp stem can be eaten like celery or asparagus; excellent in stir-fries, soups, sautéed or eaten raw.
-How to store: store as you would any green–in a loose plastic bag in the crisper drawer of your refrigerator.
ORGANIC RAINBOW CARROTS from Second Spring Farm: A carrot is a root, whose skin color can be white, red, purple, or yellow, but more commonly known for their bright orange color. You will receive either all purple colored carrots or a rainbow mix. Carrots are high in all kinds of various nutrients based on their color. Thanks to our former intern (2003)-turned-farmer, Reid Johnston, owner of Second Spring Farm from Cedar, MI for growing these vegetables. Besides finding his certified organic produce up north, he also distributes his veggies at Argus, Agricole, and Sunflower Farm Market.
-How to use: Can be used raw as carrot sticks, grated in salads or juiced; steamed or sautéed, in stews, soups, casseroles, stir-fries; pureed or grated into cakes, pancakes, or other baked goods
-How to store: Refrigerate dry and unwashed roots in plastic bag for up to 2 weeks
FRESH HERBS from Tantre Farm: 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:
*Common Thyme: tiny green leaves used in meat and vegetable dishes and most casseroles, soups, stews, and medicinal teas, which soothe sore throats.
*Oregano – member of the mint family and is similar to marjoram, but not as sweet and more pungent flavor and aroma; good in soups and tomato-based dishes.
-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 ONIONS (Baby Red Onions) from Tantre Farm: young shoots of red bulb onions with long green stalks and 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 2-5 days.
ORGANIC YELLOW BULB ONIONS (Patterson) from Second Spring Farm: medium-large, blocky bulbs with dark yellow skin and thin necks; excellent storage onion
-How to use: good in French onion soup, stews, casseroles, etc.
-How to store: can last for 10-12 months if kept in a cold, dark place, but remove any ones starting to go soft from the others.
EASTER EGG RADISHES from Tantre Farm: a beautiful mix of red, purple, pink, and white round radishes; crisp and mild flavor) Excellent source of vitamins A, C, and the B’s! Greens are edible as well!
-How to use: raw, roasted, used in soups, sliced in salads, sandwiches, or stir-fries, grated in slaws; radish greens are delicious in soups, stir-fries , or smoothies
-How to store: refrigerate in plastic bag/damp towel for 1-2 weeks.
ORGANIC RED SHALLOTS from Second Spring Farm: You will receive a small amount of this member of the onion family as a SURPRISE this week. Shallots have a classic teardrop shape, reddish-copper skin, and white flesh and are usually richer, sweeter and milder flavor typically than onions. Thanks to Second Spring Farm with farm description above.
-How to use: good pickled, raw, roasted; excellent caramelized and in vinaigrettes, in soups, stews or egg dishes
-How to store: store in dry, well-ventilated place for several months.
SPINACH or BABY LETTUCE MIX from Tantre Farm: Wednesday members will receive Spinach (crisp, dark green leaf–best eaten raw or with minimal cooking to obtain the beneficial chlorophyll, as well as vitamins A and C; delicious flavor when juiced) OR Friday/Saturday members will receive 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: toss in fresh salad, add to sandwiches, saute, steam, braise, or add to crepes, quiche, lasagna, and soups.
-How to store: refrigerate with a damp towel/bag for up to 1 week.
ORGANIC SWEET POTATO MIX from Second Spring Farm: these are edible roots related to the morning-glory family that have dark red-orange, purple, or deep red skin with a vivid orange, moist, sweet flesh; high in vitamins A & C; a good source of antioxidants, particularly in the purple varieties. Thanks to Second Spring Farm with farm description above.
-How to use: can be baked, roasted, mashed, sautéed, or made into fries or chips; sometimes made into pies, waffles, pancakes, breads, and cookies.
-How to store: store in a cool, dark place like winter squash. Note: Do not store in plastic or in fridge, unless cooked.
ANNOUNCEMENTS
1. SLIGHT CHANGE IN WEDNESDAY ANN ARBOR MARKET LOCATION: We have been moved up to stalls #51 and #52, so please look for us on the 4th Ave. side of the market, but not right on the curb, but rather a little further in. We were moved to be closer to the other vendors. You can still park briefly on the 4th Ave. curb to run and grab your box.
2. CORRECTION: FAMILY FARM HIKE on SUNDAY, June 8, from 1-3 PM: Please note that the date for the SPRING FARM HIKE was INCORRECTLY listed as June 7 on the “CSA 2025 Starting This Week” email. It should be listed as SUNDAY, JUNE 8!! Come join us for a guided, exploratory, edible plant walk around Tantre Farm with CSA member, Alisse Portnoy, who teaches at the University of Michigan, and her daughter, Jessica. Alisse and Jessica are in their sixteenth year of once-a-week, long visits to the farm. They look forward to sharing some of its treasures and treasure spots with you. We’ll use all our senses as we take an approx. 45-60 minute hike. We also hope to end with some activity from seasonal veggie roasting in the earth oven or feeding the pigs compost or something else after every monthly hike! After the hike we will also have fun backyard activities to enjoy such as making bubbles, planting in the kid garden, swinging, and visiting the chickens & ducks, and maybe baby chicks! Meet at the picnic tables behind the Main House.
3. 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 starting May 31. On top of that, our Sunflower Farm Market (formerly known as the Washtenaw Food Hub Market) is open on Wednesdays and Fridays from 4 to 7 PM and on Saturdays (free coffee and tea!) as usual during our CSA pick up times from 9 AM-12 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 area (more details below).
4. HONEYBEE U-PICK (5700 Scio Church Rd., Ann Arbor): The STRAWBERRIES are ready!! We are opening for u-pick on Friday, June 6, from 8 AM until 7 PM hopefully as we round up some staff. We will be open all weekend with the same hours at this point. We also will have a variety of Tantre Farm and Second Spring Farm produce this week at our farm stand. Other u-pick opportunities might by blueberries in July, raspberries in July through September, and u-pick flowers from July through September. 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. 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/
6. DO YOU LIKE TO WORK “INSIDE”? SUNFLOWER FARM MARKET IS HIRING! We’re seeking an enthusiastic and organized person, who is passionate about supporting a vibrant local food community. This person needs to be able to work independently, take initiative, solve problems efficiently, and provide outstanding service to both customers and fellow team members. Please email your resume and cover letter to sunflowerfarmmarket@gmail.com and info@tantrefarm.com.
7. 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 the whole time with some self check-in)
*Washtenaw Food Hub (Wed.) –4 PM to 7 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 the whole time 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 12 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)
FOOD FOR THOUGHT
By Deb
Over the winter we sometimes have a few extra moments to read and wonder as we sit by the wood stove, and sometimes our minds consider issues that go beyond our impact locally. As we begin our new summer season this week we wanted to give you a few facts to ponder, and consider a thoughtful look at our perceptions of food on a personal scale, but also on a global scale. We all may consider how we are part of the problem of food waste as farmers and consumers, but also more importantly how we can be part of the solution.
Here are some statistics to consider:
*About a third of the planet’s food goes to waste, often because of its looks. That’s enough to feed two billion people.
*Fruits and vegetables, plus roots and tubers have the highest wastage rates of any food.
*At retail level, large quantities of food are wasted due to quality standards that over-emphasize appearance.
*Even if just one-fourth of the food currently lost or wasted globally could be saved, it would be enough to feed 870 million hungry people in the world.
*In medium- and high-income countries food is wasted and lost mainly at later stages in the supply chain. Differing from the situation in developing countries, the behavior of consumers plays a huge part in industrialized countries. The study identified a lack of coordination between actors in the supply chain as a contributing factor. Farmer-buyer agreements can be helpful to increase the level of coordination.
Additionally, raising awareness among industries, retailers and consumers, as well as finding beneficial use for food that is presently thrown away are useful measures to decrease the amount of losses and waste. (sourced from http://www.fao.org/save-food/resources/keyfindings/en).
Other related articles below:
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!
BOK CHOY, CARROTS, CELERY, AND ONIONS, WITH SWEET AND SOUR SAUCE (from https://www.all-creatures.org/recipes/bokchoycarcelon-swsour-sf.html)
2 heads of Bok Choy
1-1/2 lbs. Onions (or 1 bunch Scallions, tops and bottoms)
1 lb. Carrots
4 Celery, ribs, large
1 tbsp. Ginger, ground
Cayenne Pepper OR Hot Sauce, to taste
1/2 cup Apple Cider Vinegar
1/4 cup Bragg Aminos OR Soy Sauce
4 tbsp. Sesame Seeds
2 drops Smoke Flavor
4 Dates, pitted OR 1/8 tsp. Stevia Extract, powder
2 tbsp. Corn Starch
3 cups Brown Rice cooked in 6 cups water (optional)
Prepare in a stainless steel wok or large skillet. Bring the pot of rice to a boil. While the water is heating, wash and clean the vegetables. When the water in the rice pot begins to boil, add the brown rice, cover, reduce the heat to simmer, and cook the rice until all the water has been absorbed into the rice (20-30 minutes). Cut the bok choy into bite sized pieces, and place in the wok. Coarsely slice and cut the onions, and add to the wok. Thinly slice the carrots and add to the wok. Cut the celery into thin slices about 1 inch long, and add to the wok. Add the ginger and hot pepper, and stir-fry until the the veggies are tender but still crunchy. Place the vinegar, soy sauce, sesame seeds, corn starch, smoke flavor, and dates OR stevia (for fewer calories) in a high speed blender. Cover and run at high speed until the ingredients are smooth. Reduce the heat in the wok to simmer, add the sauce, and continue to stir-fry until the sauce thickens. Turn off the heat. Serves 4 adults as a main dish, or 6 adult servings served over a bed of brown rice.
SPINACH AND ASPARAGUS FRITTATA (from Capay Organic Farm CSA “Farm Fresh To You” website) Serves 4
Filling:
1 bunch spinach, washed and drained, with stems removed
1 lb asparagus, cut into 1-inch pieces
2 green onions, minced
Egg mixture:
8 eggs, beaten
3 Tbsp whipping cream or water
1/4 tsp salt
Pepper, to taste
2 Tbsp Parmesan cheese, shredded
Olive oil, to coat skillet
Preheat broiler. Mix ingredients well and pour into a greased 8-inch skillet and stir until set (about 5 minutes). Place under broiler for 2 minutes until top is golden brown. Cut into slices.
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.
ROASTED BEETS ‘N SWEETS (from https://www.allrecipes.com/recipe/77215/roasted-beets-n-sweets/)
6 medium beets, peeled and cut into chunks
2 ½ tablespoons olive oil, divided
1 teaspoon garlic powder
1 teaspoon kosher salt
1 teaspoon ground black pepper
1 teaspoon sugar
3 medium sweet potatoes, cut into chunks
1 large yellow onion, chopped
Preheat the oven to 400 degrees F (200 degrees C). Toss beets with 1/2 tablespoon olive oil to coat in a bowl. Spread in a single layer on a baking sheet. Mix remaining 2 tablespoons olive oil, garlic powder, salt, pepper, and sugar in a large resealable plastic bag. Place sweet potatoes and onion in the bag. Seal the bag and shake to coat vegetables with the oil mixture. Bake beets in the preheated oven for 15 minutes. Mix sweet potato mixture with beets on the baking sheet. Continue baking, stirring after 20 minutes, until all vegetables are tender, about 45 minutes.
HONEY THYME VEGETABLES (from From Asparagus to Zucchini: A Guide to Cooking Farm-Fresh Seasonal Produce by MACSAC) Serves 3-4
4-5 cups fresh vegetables (bok choy, beets, sweet potatoes, asparagus, green onions, carrots etc.)
2 Tbsp melted butter
2 Tbsp honey
1-2 Tbsp minced fresh thyme or fresh oregano
Salt and pepper, to taste
Cut vegetables into 2-inch pieces. Cook vegetables in small amount of water until crisp tender. Drain very well. Combine melted butter, honey, and thyme; toss mixture with the veggies. Season with salt and pepper to taste. Serve immediately.
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