THIS WEEK’S SHARE
ARUGULA from Tantre Farm: an aromatic, bright green, salad green with a peppery mustard flavor; rich in iron and vitamins A and C.
-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.
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 Red Ace (round, smooth, deep red, small roots with sweet flavor and luscious medium-tall, red-veined green leaves).
-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.
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.
KOHLRABI or LACINATO KALE from Tantre Farm: Wednesday members will receive Kohlrabi (delicious bulbous member of the cabbage family, that grows above ground; purple or green skin and crisp, apple-white flesh tubers and leaves are good sources of vitamins C and A, calcium, potassium, and fiber) or Friday/Saturday members will receive Lacinato Kale (also called “dinosaur kale, tuscano, or black kale”; dark green, noncurled, blistered leaves, but heavily savoyed).
-How to use: good steamed and then mashed with potatoes, added to soups or stews, or delicious chopped and eaten raw with dip.
-How to store: store in refrigerator for up to a month.
BABY LETTUCE MIX (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.
GREEN ONIONS from Tantre Farm: young shoots of red or yellow 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.
EASTER EGG or FRENCH BREAKFAST RADISHES from Tantre Farm: You will receive Easter Egg Radishes (a beautiful mix of red, purple, pink, and white round radishes; crisp and mild flavor) OR French Breakfast (also called, “D’Avignon”; traditional variety from Southern France; 3- to 4-inch long root that is part red with a white tip and tapered to a point). 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.
SPINACH from Tantre Farm: Wed. 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 Fri/Sat 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.
U-PICK STRAWBERRIES from HoneyBee U-pick: red, conical fruit with tiny white flowers. We are inviting you to come to our Honey Bee U-pick site (5700 Scio Church Rd.) at the corner of Zeeb and Scio Church Roads in Ann Arbor to pick your own FREE 1 quart as part of your share (and you can pick extra quarts for someone else less able-bodied, if you like) through Sunday, June 15. We are open 7 days a week from 8 AM to 7 PM for the month of June. If you have a physical disability such as an injury or the inability to bend or walk very well, please send an email to info@tantrefarm.com with STRAWBERRY HELP in the Subject line to preorder your 1 quart to pick up for this week’s share at the Honey Bee U-pick, the Farm in Chelsea on Wed. or Friday distributions, the Sat. Washtenaw Food Hub distributions, and at the Wed & Sat AA Farmers Market. Unfortunately we can’t deliver preorders to any other sites due to lack of refrigeration and logistics. Extra quantity for U-pick is $6/lb and Already Picked are $5/pint.
-How to use: excellent in smoothies, juiced, jams, in desserts like pie
-How to store: Do not wash until you are ready to consume them. Place them on a paper towel in a tightly-covered container in the refrigerator for 2 to 3 days.
ANNOUNCEMENTS
1. STRAWBERRIES FOR MEMBERS and FOR SALE! We will be open today from 8 AM until 7 PM for strawberry picking for $6/lb at HoneyBee U-pick in Ann Arbor. We will be open every day this week and this coming weekend. We will provide buckets for picking. We will also try to have “already picked” berries there for sale at that location for $5/pint if we have enough staff to pick them each day. (See above for details of 1 free quart in your share!). Just tell the strawberry attendant that you are a member, and sign your name.
2. 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.
3. FARMERS MARKETS: If you need to supplement your share with a few extra items (and we will have strawberries for sale at most sites!), 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 (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. In addition we will be at a new market on Wed. June 11 called 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 September, running from 3 to 8 PM. Finally, we also have a small farm stand at the HoneyBee U-pick (more details below).
4. HONEYBEE U-PICK (5700 Scio Church Rd., Ann Arbor): We will be open 7 days a week unless the weather is bad or the berries need to rest, so always check our website if we are open. Just look for a beautiful, artisanal, timber frame barn in the middle of the field. We will provide buckets for picking, but please bring your own containers to transfer strawberries into, or we will provide bags. 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)
IS AT AN APPLE? IS IT A JICUMA? NO, IT’S KOHLRABI!!
When is a root vegetable not a root vegetable? When it’s a small bulbous member of the cabbage family called kohlrabi, that’s when. For all intents and purposes, kohlrabi appears to be a root vegetable in the same company as turnips, radishes and rutabagas. However, the bulbous shape of kohlrabi is caused by a swelling of the plant’s stem near the ground. In that sense, kohlrabi is more of a tightly packed version of its cousin, the cabbage. In fact, the name “kohlrabi” is derived from two German words: “kohl” meaning cabbage and “rabi” meaning turnip. It is not unusual to hear the term “turnip cabbage” to describe kohlrabi.
Despite its connections to cabbage and turnips, steamed or boiled kohlrabi is said to taste more like broccoli or Brussels sprouts. As a matter of fact, kohlrabi is in the same general category, the Brassica oleracea Gongylodes group, as the broccoli it resembles in flavor. It can also be used in lieu of cabbage in many of the sausage and cabbage dishes favored in German cooking.
A raw kohlrabi can also be eaten like an apple, although it contains far less sugar. Some people find the taste of raw kohlrabi to be an acquired one, but many people who were raised in largely German communities in the Midwest grew up eating kohlrabi whenever it was in season. One town in Illinois even held annual festivals in honor of the Kohlrabi, so don’t be surprised if one of our small towns in Michigan decides we are due for a celebration of Kohlrabi.
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!
TOAST OF SUMMER SANDWICH (from Learning to Eat Locally)
2 slices whole wheat bread, toasted
2 knifefuls chevre, feta, or mozzarella slices
1/2 tomato, thinly sliced
4 arugula leaves, thinly sliced
Make a sandwich and enjoy!
ASPARAGUS WITH LEMON AND MINT (from https://www.food.com/recipe/asparagus-with-lemon-and-mint-126827)
2-lbs asparagus, cut diagonally into 2-in. lengths
2 tablespoons extra virgin olive oil
2 teaspoons lemon zest, finely grated
1⁄2 teaspoon salt
1⁄2 teaspoon fresh ground pepper
3 tablespoons very fresh mint mint leaves, finely shredded
1 tablespoon lemon juice
In large pot of boiling salted water, cook asparagus 3 to 5 minutes, until crisp-tender. Drain in colander; dry on paper towel. In serving bowl, combine olive oil, lemon zest, salt and pepper. Add hot asparagus. Toss mixture to bring to room temperature. Just before serving, stir in mint and lemon juice. Serve at room temperature. Serves 8.
GARLICKY BOK CHOY SAUTE (from Farm-Fresh Recipes by Janet Majure)
3 Tbsp peanut oil
1 tsp salt
1 1/2 lb bok choy (or substitute lacinato kale)
4 garlic cloves, chopped
Heat wok or skillet over high for 1 minute. Add the oil and heat. When it is very hot (on verge of smoking), add salt, garlic and bok choy. Stir-fry until bok choy is wilted, about 3 minutes. Serve as a side dish.
STEAMED KOHLRABI WITH LEMON BUTTER (from Farm-Fresh Recipes by Janet Majure) Serves 4
1 bulb kohlrabi
2 Tbsp butter
1 Tbsp lemon juice
1 or 2 green onions, minced
1-2 Tbsp minced fresh parsley
1-2 Tbsp minced lemon balm (optional)
Salt and pepper, to taste
Trim kohlrabi, but do not peel. Steam over simmering water, covered, for about 40 minutes or until tender. Cool slightly, then peel and chop. In saucepan, melt butter over medium heat; stir in lemon juice, garlic, and parsley. Cook 2 minutes. Add kohlrabi and lemon balm; toss to coat. Season with salt and pepper. Young kohlrabi greens can be cooked like kale or collard greens, so steamed sautéed or shredded into salads.
SPINACH STRAWBERRY SALAD (from From Asparagus to Zucchini: A Guide to Cooking Farm-Fresh Seasonal Produce by MACSAC) Serves 4
Sesame seeds
2 Tbsp sugar
Minced garlic or garlic scapes, to taste
2 Tbsp red wine vinegar
Dry mustard, to taste
Salt and pepper, to taste
1/4 cup salad oil
1 bunch spinach, cleaned and stemmed
1 cup strawberries, sliced or chunked
1 1/2 tsp fresh dill or 1/2 tsp dried
Toast sesame seeds in dry skillet or hot oven for several minutes, tossing often; let cool. Combine sugar, garlic, dry mustard, salt and pepper. Whisk in oil in thin stream. Toss with spinach, strawberries, dill, and sesame seeds.
BEET SALAD Serves 6
4 medium beets
Green leaf lettuce as a garnish
2 Tbsp toasted sesame seeds
Lemon Dressing:
4 Tbsp extra virgin olive oil
3 Tbsp fresh lemon juice
1/4 tsp sea salt
Trim the greens off one inch above the beet. Keep the thin tap root. In a medium saucepan cook the whole beets, covered, in boiling water for 40 to 50 minutes. Drain, cool slightly and peel the beets (cooking and peeling can be done the day before). For the dressing combine the olive oil, lemon juice and sea salt in a mixing bowl. Dice the beets into bite-size cubes. Put them in the bowl of dressing. Stir well and refrigerate. When you are ready to serve, toast the sesame seeds in a pan on the stove top. Remove when they are golden brown. To serve, line each plate with a lettuce leaf. Stir the beets again, then us a slotted spoon to scoop them onto the plates. Sprinkle the seeds over the top and serve.
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