THIS WEEK’S SHARE

GREENS ADVICE for the entire season: This is a very GREEN SHARE this week! 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. Almost any 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: 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: Also known as “sparrowgrass”, these green or purple spears each contain vitamins A, B, and C, and iron. Usually asparagus is harvested from Mother’s Day to Father’s Day, so this may be your last week to enjoy these delightful spears with a new recipe perhaps.

– 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.

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; sauté 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.

NAPA CABBAGE: Due to the size of the Napa Cabbage, this week you will receive one half a head of Napa Cabbage (crinkly, thickly veined leaves, which are cream-colored with celadon green tips; unlike the strong-flavored waxy leaves on round cabbage heads, these are thin, crisp, and delicately mild and excellent with kimchi; good source of vitamin A, folic acid, and potassium.).

-How to use: excellent in stir-fries, soups, or salads; can be 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.

GARLIC SCAPES: slender green stems with a slight bulge at the bottom (resemble chives, except for the bulge and often curled); the flower top of a garlic plant; tender and milder in flavor than mature garlic, but can be substituted for garlic cloves in recipes.  This is absolutely delicious in many recipes!

-How to use: mild garlic flavor, so delicious chopped in salads, roasted, and sautéed.

-How to store: put in refrigerator in plastic bag for up to 2 weeks.

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).

*Sage (an herb from an evergreen shrub in the mint family with long, narrow, grayish-green leaves; a musky aroma and a warm and spicy taste; wonderful flavor enhancement for seafood, vegetables, stuffing, and savory breads; rub sage, cracked pepper, and garlic into pork tenderloin or chops before cooking. It is used for digestive problems, heartburn, depression, memory loss; used also in smudging negative energy from spaces)

-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 HEAD (Tropicana): a green leaf lettuce with large, bright green heads with thick crumpled leaves; good in salads and sandwiches

-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.

LETTUCE MIX (Wildfire): Yes! More lettuce, since we have had a lot of rain last week! This is 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.

SUGAR SNAP PEAS: “round” pod of edible-pod pea, known for its sweetness and crunchy texture; enjoyed raw or cooked and are a good source of vitamins and fiber.

-How to use: add edible pods to soups, stews, sautes, or stir-fries; blanch or steam for 2-4 minutes only until color is bright green; snap or snow peas can be eaten raw in salads or cooked quickly as in stir-fries or deep fry in tempura batter.

-How to store: refrigerate in plastic bag for 4-5 days; if kept too long, their sweet flavor and crisp texture diminishes.

WHITE HAKUREI BABY TURNIPS and GREENS: You will receive an edible bunch of white salad turnip greens with some small, round, smooth small roots with sweet, fruity flavor and a crisp, tender texture. Both roots (good source of Vitamin C, potassium, and calcium, and delicious raw!) and greens are edible and full of Vitamins A & C! This is the time of year to enjoy the greens!

-How to use: greens good in salads and soups and can be steamed or sautéed with onions or garlic scapes; roots can be roasted, steamed, or sautéed.

-How to store: remove greens from turnip root and store separately in plastic bag in refrigerator for up to 3 days; roots can last up to 1-2 weeks in refrigerator.

ZUCCHINI: a type of summer squash that usually resembles a smooth, long, dark-green cylinder; can be yellow, green, or have stripes, and they are often long and cylindrical in shape, though some varieties can be round.

-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. NOURISHING SWEETS WORKSHOP JUNE 28 FROM 2 PM to 5 PM: Kori Kanayama, the community farm chef who taught Japanese cooking classes at Tantre in 2023, is offering a “Nourishing Sweets” workshop. It will be this Saturday at the Washtenaw Food Hub, 4175 Whitmore Lake Rd, Ann Arbor, for $75 per person, and there still is space available. Limited to 6 participants, the group will make satisfying sweets that are not too sweet using less refined sweeteners and whole food ingredients. She’s planning to make rhubarb quick bread and Japanese tea pudding served with strawberries using produce from Tantre and Honeybee! Please email kori@purslanecommons.com or text/call 909-363-5430 by Thursday, June 26.

2. 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. Please contact us any day of the week or evenings until dark. Thank you!

3. 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 put your share on hold or donate it to a needy family. Thanks for being courteous and letting us know. Safe travels!!

4. 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 on Saturdays 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. Finally, we also have a small farm stand at the HoneyBee U-pick (more details below).

5. HONEYBEE U-PICK (5700 Scio Church Rd., Ann Arbor): At this point, we will be open Wednesday through Saturday from 8 AM until 7 PM for strawberry picking for $6/lb at HoneyBee U-pick in Ann Arbor.  Check our website daily if we are open, since this is the third week of strawberries and they are slowing down a bit. We might have 1 more week of picking if we’re lucky.  We will provide buckets with bags in them for picking, but you are welcome to bring your own containers to transfer strawberries into for the ride home. We 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. We also will have a variety of extra Tantre Farm at our farm stand for purchase. Sign up to be on our mailing list, so you know times, prices, weather-related closings, etc. here: https://www.tantrefarm.com/honey-bee/

6. 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/

7. 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.

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 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)

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!

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 OR 3 garlic scapes, minced

1 tsp caraway seeds, crushed

1 tsp fresh thyme or winter savory, minced

Salt and pepper, to taste

Pinch of paprika

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.

SNAP PEAS AND GARLIC SCAPES

3/4 lb snap peas, strings removed

4 garlic scapes, chopped to 1-inch lengths

2 Tbsp balsamic vinegar

2 Tbsp olive oil

2 Tbsp butter

Heat olive oil and butter together, and sauté garlic scapes and peas together until just crisp tender. Dress with balsamic vinegar serve.

SAGE LEMONADE (from https://marisahome.com/2020/05/01/sage-lemonade/ )

*A sweet and earthy, refreshing sage flavor mixed with the tartness of lemon!

1 cup lemon juice

¾ cup steeped sage

¾ cup sugar

3 cups water

Start with bringing two cups of water to a boil. Muddle approximately 10-20 (depending on your preference) fresh sage leaves and add to the boiling water. Allow the sage to steep for 5 – 6 minutes. Juice and strain the lemons. You need 1 cup of lemon juice. I use a juicer but you can do this by hand or any other method that gets you what you need. Combine lemon juice, sugar and 3/4 cup steeped sage to a pitcher. Stir until combined and sugar dissolved. Add three cups of water; stir until combined. Chill lemonade and serve cold. NOTES: The hot sage water helps to dissolve the sugar. Pour in 2 cups water and 1 cup ice instead of 3 cups water to serve cold right away. Can be made into an adult cocktail by adding vodka, bourbon, and champagne.

NAPA CABBAGE AND SALAD TURNIP SLAW WITH HONEY LIME DRESSING

*This recipe combines the crispness of Napa cabbage with the mild sweetness of salad turnips (like Hakurei) for a refreshing and flavorful slaw.

Salad:

1 ½ lbs Napa cabbage, cored and thinly sliced

1 bunch Hakurei turnips, tops removed and grated

3 spring onions (or 8 scallions), trimmed and sliced

¼ cup minced cilantro

Honey Lime Dressing:

1 tablespoon rice wine vinegar

Juice and zest of 1 lime

1 tablespoon honey

1 clove garlic, minced OR 2 garlic scapes, chopped

½ teaspoon salt

½ teaspoon black pepper

¼ cup extra virgin olive oil

Prepare the Vegetables: Prepare the cabbage by coring and thinly slicing it. Grate the turnips after removing their greens. Slice the spring onions or scallions and mince the cilantro. Combine the vegetables, rinse in a salad spinner, and spin dry. Make the Dressing: In a large bowl, whisk together the vinegar, lime juice and zest, honey, garlic, salt, and pepper. Slowly whisk in the olive oil to emulsify the dressing. Toss the Slaw: Add the prepared vegetables to the dressing and toss to coat. For best results, toss just before serving if making ahead.

FAVA BEAN AND SPRING VEGETABLE SOUP (from Bon Appetit, May 2000)

1 Tbsp olive oil

2 large leeks or garlic scapes, thinly sliced (about 2-3 cups)

1/2 cup chopped, carrot

4 1/2 cups stock

2 cups shelled fresh fava beans (from about 1.5 to 2 lbs unshelled)

5 oz green beans, trimmed, cut into 1-inch pieces

8 oz asparagus, trimmed, spears cut diagonally into 1-inch pieces

2/3 cup thinly sliced fresh basil

Salt and pepper, to taste

Freshly grated Parmesan cheese (optional)

Heat oil in heavy large saucepan over medium heat. Add leeks and carrot; sauté until vegetables are tender but not brown, about 8 minutes. Add broth and bring to boil. Add favas and green beans and simmer until almost tender, about 8 minutes. Add asparagus and 1/3 cup basil and simmer until all vegetables are very tender, about 7 minutes longer. Season soup with salt and pepper. Stir in 1/3 cup basil. Ladle soup into bowls. Serve, passing Parmesan separately, if desired.

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