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: You will receive a small bunch of 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.

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; see “Beans” for recipes in the A to Z Cookbook, if you have it.

BROCCOLI or KALE: Friday/Saturday members will receive Kale (see below) and Wednesday members will receive 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, sautéed, stir-fried, in casseroles, soups, pizzas, etc.

-How to store: store loosely in plastic bag for up to a week.

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. (see feature article)

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

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.

-How to use: mild garlic flavor, so delicious chopped in salads, roasted, and sauteed. Lots of great ideas here:  www.seriouseats.com/recipes/2010/06/the-crisper-whisperer-what-to-do-with-garlic-scapes-recipe.html

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

GREEN CURLY KALE or BROCCOLI: Wednesday members will receive Broccoli (see above) and Friday/Saturday members will receive 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 (Skyphos):  A beautiful butterhead with large, dark red heads and nicely contrasting green centers. Excellent flavor and texture, and 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.

LETTUCE MIX (Wildfire): 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.

NEW RED 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.

-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.

WHITE HAKUREI TURNIPS: You will receive small, round, smooth roots with sweet, fruity flavor and a crisp, tender texture; roots are good source of Vitamin C, potassium, and calcium, and delicious raw!

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

-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 (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. 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 or keep it at a cooler at the Farm or the Food Hub location overnight. Thanks for being courteous and letting us know your plans, so we don’t have to call you, if you haven’t picked up. Safe travels!!

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. 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).

4. HONEYBEE U-PICK (5700 Scio Church Rd., Ann Arbor) OPEN ONLY ON WEDNESDAYS & SATURDAYS FOR JULY: We are open this week from 8 AM until 4 PM on Wed. and Sat. You may like to do “scavenger hunt” strawberry picking if you want to try to find the last of the strawberries, since there are still some stragglers out there in the 3-acre strawberry field for the strawberry lovers. Other u-pick opportunities are the first rows of blueberries being ready for u-pick. We also will have a wide variety of extra Tantre Farm produce at our farm stand for purchase. 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. 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)

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 red 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 thyme

1 bunch arugula, rinsed and chopped or torn

2 cloves minced garlic or 2 garlic scapes, chopped

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.

FAVA BEANS AND POTATOES (from Delilah’s Farm Report) Serves 2

3/4 cup peeled fava beans (see how to prepare below)

1 cup potato in 1-inch dice

1 tsp salt

1/2 tsp pepper

2 Tbsp olive oil

2 Tbsp finely chopped shallot

1 clove garlic, minced OR 2 garlic scapes, chopped

2 tsp white balsamic vinegar

1 Tbsp chopped parsley

Place potatoes in a pot of salted, cold water. Bring to a boil, reduce heat and simmer until just barely tender, about 10-15 minutes. Drain well. Meanwhile, fill a bowl with ice and water. Bring a large pot of salted water to a boil. Add the fava beans and cook until just tender, 3-4 minutes. Drain and shock in ice water to stop cooking. Remove the shell and peel away the outer skin from the fava beans. Heat olive oil a saute pan. Add onion, garlic, salt and pepper and saute for 2 minutes. Add potatoes and fava beans and cook for about 3 minutes, stirring frequently. Stir in the vinegar and cook for one more minute. Sprinkle with parsley. Serve warm or at room temperature.

GREEN LETTUCE SMOOTHIES ( adapted it from Green For Life, by Victoria Boutenko)

Additional note: I started out using these recipes and now I just throw anything into the blender and get creative. You can always interchange the greens to whatever’s on hand. Also, you can interchange water for fruit juice.  Also pitted dates or honey add sweetness. 

OPTION #1 (yields 1 quart):

1 cup strawberries, 2 bananas, 1/2 bunch lettuce, 2 cups water. Blend well.

OPTION #2 (yields 1 quart):

6-8 leaves red leaf lettuce, 1 banana, 1/4 cup blueberries, 2 cups water. Blend well.

CUCUMBER YOGURT DRESSING (from Farm-Fresh Recipes by Janet Majure)

1 medium cucumber, peeled, seeded, and chopped

2/3 cup plain, unsweetened yogurt

2 Tbsp minced red onion

1 Tbsp olive oil

2 tsp white vinegar

1/4 tsp salt

2 tsp chopped fresh dill

Puree all ingredients in blender until creamy and smooth. Chill 2 hours. Serve over salad greens, use as dip for raw vegetables, or use as condiment on sandwiches.

ZUCCHINI CUCUMBER SOUP (from Gourmet, August 2006)

1 lb zucchini or summer squash variety, chopped

3/4 lb 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.

INDIAN STYLE TURNIPS (Serve as side dish or main meal for one person.)

1 bunch turnips, chopped

1-2 leaves of kale, chopped

1 tsp turmeric

1/2 tsp mustard seeds

1-2 Tbsp oil

Chili powder, to taste

Salt, to taste

1 tsp coriander powder

2-3 garlic scapes, chopped

In sauté pan, heat oil on high heat.  Add turmeric, mustard seeds, chili powder, coriander powder, salt. Stir over med-high heat for 2-3 min.  Add turnips (root) and coat well with oil/spice mixture.  Cook over med-high heat for a couple of minutes.  Add garlic scapes and greens.  Continue to cook on med-high heat for a couple of minutes.  Turn heat down to low and cover for 5 minutes.  Cook until desired consistency for turnips is achieved (some like crunch, some like soft).

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