THIS WEEK’S SHARE

AMARANTH GREENS: Amaranth leaves are eaten all over the world in many cuisines and under many names, such as “Callaloo” in the Caribbean, “Quintonil” in Mexico “Saag” in India, “Vlita” in Greece, and known as pigweed, green amaranth, redroot amaranth, careless weed, and tumbleweed in the Americas; this wild native is a nutritious, edible plant that was important to the American Indians in the southwestern North American and Central American regions; after the spring spinach is gone, amaranth is a wild native that likes to grow in the summer and is easily accessible for harvesting. For more details read this article: https://www.bbg.org/article/weed_of_the_month_pigweed

-How to use: use in soups or as a cooked green like spinach in pies, stews, or warm salads

-How to store: refrigerate with a damp towel/bag for up to 1 week.

FAVA BEANS: (also called faba bean, horse bean, or broad bean)–SURPRISE!  This is the last of the fava beans, and we think we are able to round up enough of these beans for you to try one more recipe (see below for a delicious Fava Bean Dip recipe).  The fava bean 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; saute 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

BABY CARROTS WITH GREENS (Mokum): a very sweet, slender, “pencil carrot”. Carrot leaves are very nutritious with lots of protein, minerals and high levels of vitamins, especially ‘C’ and ‘K’. **Excellent Carrot Top Soup Recipe below!

-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.

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.

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.

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 one or the other based on availability:

*Prospera Italian Large Leaf Basil – an herb with a sweet aroma with notes of anise in its green leaves; traditionally used in pesto, and originally from India where it was traded in ancient times via the spice routes. This herb does not store well in a refrigerator, so it will last longer when stored in a jar, vase, or glass of water on your counter.

*Cilantro – the flat, delicate, lacy-edged leaves and stems of the coriander plant, which look a lot like flat-leaf parsley, but has a distinctive, almost citrus fragrance with a faint overtone of anise and a somewhat delicate peppery taste that lends itself to highly spiced foods, such as tacos, salsas, soups, stews, and salads. You can store cilantro for up to 1 week in a glass jar with a few inches of water or wrap in slightly dampened cloth or plastic bag and store in refrigerator.

LACINATO OR GREEN CURLY KALE: You will receive either Lacinato Kale (also called “dinosaur kale, tuscano, or black kale”; dark green, noncurled, blistered leaves, but heavily savoyed) OR 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.

RED LETTUCE or ROMAINE LETTUCE: You will receive either Cherokee (a red Summer Crisp with medium-sized, red heads with thick, crisp leaves that have dark red color with good flavor) OR Romaine (upright, dense heads produce long, uniform hearts with good flavor; 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.

SUMMER ONIONS (Ailsa Craig): slightly larger bulbs than green onions, but both bulb and leaves are still edible; can be prepared like cippolini onions. Ailsa Craig is a sweet, mild, heirloom onion.

-How to use: can be grilled or roasted whole as a vegetable or chopped in salads, soups, and other dishes for flavor; greens can be chopped into a salad or chopped and put into freezer bags to add to soups or stock at a later time.

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

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. SUMMER FARM HIKE on SUNDAY, July 20, from 4-6 PM: Come join us for a guided monthly exploratory walk around Tantre Farm with CSA member, Alisse Portnoy, who teaches at the University of Michigan, and her daughter, Jessica. Alisse and Jessica, who are longtime CSA members, look forward to sharing some of its treasures and treasure spots with you. We’ll use all our senses as we take an edible hike, visit the animals, and explore the fields and maybe the mushroom forest. Meet at the picnic tables behind the Main House. Please feel free to come earlier or stay later and bring a picnic meal, which could be supplemented with a few fresh Tantre veggies! Hope to see you at the farm for a casual dinnertime, hangout, and tour at Tantre Farm!

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. With all this rain, we definitely could use the help!! 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. In addition we will be at a new market on Wed. July 9 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) 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 and maybe some raspberries 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)

A POEM ON THE FARM

by Richard

The silent, golden, nearly full moon

shines through the shadows

Quietly

No sound

No birds

Just the quietness of the shadows

And the gentle moonlight bathes the earth peacefully;

The ancient milkweeds,

whose beginning was millions of years before our own,

Blooms in the shadows

And sighs a fragrance,

Sweet and spicy

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!

TOFU AMARANTH SALAD (from https://www.101cookbooks.com/archives/tofu-amaranth-salad-recipe.html  ) Serves 4.

1/2 small clove garlic, peeled OR 4 garlic scapes, chopped

1/4 teaspoon red chile flakes

1/4 teaspoon fine grain sea salt, plus more to taste

1 tablespoon sunflower oil

4 scallions or 1 summer onion, thinly sliced

2/3 cup / 160ml coconut milk (full fat)

2 tablespoons fresh lemon juice, plus more to taste

2-3 heads of small Romaine lettuces, cored and sliced into 1/2-inch ribbons

a handful of amaranth leaves, or red lettuce, or spinach

12 ounces extra firm tofu, pat dry and cut into tiny cubes

1 small handful of basil leaves

1 small avocado, thinly sliced

Start by making the dressing. In a mortar and pestle, smash the garlic and chile flakes into a paste along with the salt. Alternately, you can use a food processor. Add the oil and the scallions, and smash or chop a bit more. Transfer the mixture to a jar or bowl, and whisk in the coconut milk, then the lemon juice. Taste, and adjust with more salt or lemon juice if needed. You can store the dressing in a refrigerator for up to a week. Be sure your lettuce and amaranth is well washed and dried, then combine in a bowl along with the tofu and basil. Toss gently. You can either dress at this point or serve the dressing to the side. Add the dressing a bit at a time, until the lettuce is coated to your liking. Taste, and salt, if needed. Add the avocado last and give the salad once last gentle toss.

AMARANTH LEAVES (SPINACH) IN COCONUT MILK (from https://www.food.com/recipe/amaranth-leaves-spinach-in-coconut-milk-279618 ) Serves 4-6.

2-lb amaranth leaf (spinach, Swiss chard, beet greens, etc.)

1 liter water

14-oz can coconut milk

1 large summer onion

2 large tomatoes

1 tablespoon vegetable oil

1 teaspoon salt

1 lemon (optional)

Bring water and salt to the boil in a large pot. Add washed amaranth leaves and boil for 15 minutes or until tender. In a separate pan, heat the oil and cook the chopped onion until golden brown. Add the chopped tomatoes and cook until soft. Add the well drained amaranth leaves and stir to combine. Add the coconut milk and continue cooking for about 10 minutes. Adjust seasoning or add lemon juice to taste.

MEXICAN STYLE FRIED RICE

3 cups cooked rice (either freshly cooked or leftover is fine too)

2 Tbsp tomato paste

3 cloves garlic, minced OR 3 Tbsp minced garlic scapes

1 summer onion, chopped

1/2 head cabbage, julienned 

1 bunch amaranth greens, Swiss chard, or beet greens, chopped

2-6 jalapenos, minced (use 6 without seeds for a milder rice with lot of flavor, 6 with seeds for a spicy rice)

1 Tbsp red wine vinegar

1 cup chopped tomato (optional)

1 bunch chopped cilantro (optional)

Salt and pepper, to taste

Oil of your choice

In a heavy skillet (cast iron if you have it, or a wok will work fine), heat oil on medium high heat.  Add the cabbage and greens and cook until wilted.  Season to taste with salt and pepper.  Remove from pan and set aside. Using a bit more oil, still with medium high heat, stir fry the peppers, onion and garlic for 3-4 minutes. Add the tomato paste and cook for a minute more.  Add the rice and increase the heat to high.  Stirring almost constantly, cook this mixture for about 5 minutes and season to taste.  This is where you make your rice crispy if you like it this way.  Add the red wine vinegar, reserved cabbage and greens and cook until heated through. Toss with tomato and cilantro if desired and serve immediately.

MOROCCAN BISSARA—or FRESH FAVA BEAN DIP (from Capay Organic Farm CSA “Farm Fresh To You” website)

1 to 1 1/2 lbs fresh fava beans, shelled, peeled if large

3 Tbsp fresh lemon juice

2 tsp minced fresh flat-leaf parsley

1/2 tsp ground cumin

4 Tbsp extra-virgin olive oil

1/4 tsp salt

Pita wedges, raw carrots, cucumbers, or crackers for serving

Fill a medium saucepan with water and bring it to a boil. Blanch the beans for 2-3 minutes. Drain, reserving 3 tablespoons of the cooking liquid. Peel if the beans are large. In a blender or food processor, combine half the beans, the reserved liquid and the lemon juice. (Add more liquid if you prefer a thinner dip.) Process, scraping down the sides with a spatula, until the mixture is fairly smooth. Add the remaining beans and the oil, and process until smooth. Transfer to a serving bowl and stir in the salt and cumin. Sprinkle with the parsley. Serve with pita bread, vegetables, or crackers for dipping.

**CARROT TOP SOUP (from Local Flavors by Deborah Madison) Serves 4

This is delicious and nutritious!

1 bunch (6 small to medium) carrots, the tops and roots

2 Tbsp butter

3 Tbsp white rice

2 large leeks (or 2 summer onions), white parts only

2 thyme or lemon thyme sprigs

2 Tbsp chopped dill, parsley, basil

Sea salt and freshly ground pepper, to taste

6 cups vegetable or chicken stock or water

Pull the lacy leaves of the carrot greens off their stems (2-3 cups, loosely packed). Wash, then chop finely. Grate the carrots, or finely chop them. Melt the butter in a soup pot. Add the carrot tops and carrots, rice, leeks, thyme, and dill. Cook for several minutes, turning everything a few times, then season with 1-1/2 teaspoons salt and add the stock. Bring to a boil and simmer until the rice is cooked, 16-18 minutes. Season with salt, pepper and serve.

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