THIS WEEK’S SHARE
ARUGULA: known as “wild rocket” with more deeply lobed leaves and a more pungent flavor; an aromatic, bright salad green with a peppery mustard flavor.
-How to use: add to salads, soups, and sautéed vegetable dishes
-How to store: very perishable, so use up quickly; store in plastic bag with a paper towel in refrigerator for up to 5 days.
BROCCOLI or GREEN CABBAGE: Since we may not have enough Broccoli or Green Cabbage, you will receive a surprise of one of the other in your box this week, so either 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) or Green Cabbage (a sweet green cabbage; considered a beneficial digestive aid and intestinal cleanser; cabbage has a good amount of vitamins A and C, calcium, potassium, and magnesium).
-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.
CARROTS with Greens (Mokum): a very sweet, slender, “pencil carrot” with edible green leaves; greens are delicious in soups and also salads. ** This is the best time of year to try the greens, which are plentiful and rich in Vitamin C, and very tasty in soups.
-How to use: can be used raw as carrot sticks, grated in salads or juiced; steamed or sautéed, in stews, soups, casseroles, or stir-fries.
-How to store: remove greens from roots and refrigerate dry and unwashed 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. **See lots of Cucumber recipes below!
-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.
DILL: feathery green leaves, which faintly resemble licorice; considered a good luck symbol by early Romans.
-How to use: good in soups, omelets, seafood dishes, herring, salmon, potato salads, and steamed vegetables. The leaves go well with fish, cream cheese, potatoes, beets, carrots, and cucumber.
-How to store: Fresh leaves can be kept in a plastic bag in the refrigerator for several days or chop finely and mix with one tablespoon of water and freeze in ice cube trays. After the cubes are frozen, place in plastic zip-lock freezer bags and return to freezer.
FAVA BEANS: (also called faba bean, horse bean, or broad bean)–the pod is inedible and 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 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; see “Beans” for recipes in the A to Z Cookbook, if you have it.
KALE (Lacinato): also called “dinosaur kale, tuscano, or black kale”; dark green, noncurled, blistered leaves, but heavily savoyed; have a sweet, mild, cabbage flavor and are interchangeable with broccoli, mustard greens, and other hearty greens in recipes; rich source of phytochemicals, which studies have shown can ward off various forms of cancer; highest protein content of all the cultivated vegetables; very high in calcium, iron, vitamins A and C, and good source of fiber and folic acid.
-How to use: for salads, soups, and light cooking.
-How to store: keep in plastic bag or damp towel in refrigerator for up to 1 week.
GREEN LEAF LETTUCE or LETTUCE MIX: You will receive either Tropicana (a green leaf lettuce with large, bright green heads with thick crumpled leaves; good in salads and sandwiches) OR Wildfire Lettuce Mix (a 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 use in soups and smoothies.
-How to store: refrigerate in plastic bag for 3-5 days.
MUSHROOMS (Golden Oyster): We have finally received the bountiful flush of mushrooms we’ve been waiting for! These delicate yellow mushrooms grow in large clusters containing dozens of tender stems topped by yellowish white, shell-like caps, which have a subtle, earthy odor and a slightly chewy, but velvety texture. If you don’t care for mushrooms, then leave them for someone else or gift them to a friend!
-How to use: brush off dirt to clean or wipe with damp cloth, do not wash or submerge in water; good grilled, sautéed, steamed, in soups, and in sandwiches.
-How to store: place in paper bag or wax bag and keep in refrigerator for up to 5-7 days or let dehydrate in paper bag on your counter (shake every couple of days).
BUNCHING ONIONS (also called “scallions, green onions, or spring onions”): young shoots of red or white onions with long green stalks and a small bulbous end; 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; leaves can be used as a salad or soup garnish or chopped and stored in freezer for making stock.
-How to store: refrigerate in damp towel/plastic bag for 5-7 days.
RADISHES (Pink Beauty): pink-colored root with mild, spicy flavor; excellent source of vitamins A, C, and the B’s!
-How to use: raw, roasted, used in soups, sliced in salads, sandwiches, or stir-fries, grated in slaws; radish greens are delicious in soups or stir-fries
-How to store: refrigerate in plastic bag/damp towel for 1-2 weeks.
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 holiday 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!!
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. & Sat. this week. 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 Saturdays 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. Unfortunately our Wed. Sunflower Market will be closed on Wed. this week due to staff shortage for vacation time. We also have a small farm stand at the HoneyBee U-pick area (more details below).
4. HONEYBEE U-PICK is now OPEN ONLY ON SATURDAY MORNINGS FOR JULY: We are open this week from 8 AM until 12 PM on Saturday mornings at 5700 Scio Church Road on the corner of Zeeb Rd. and Scio Church Rd. in Ann Arbor. We will allow some “scavenger hunt” strawberry picking if you want to try to find the last of the strawberries, since there are still some stragglers out there. Other u-pick opportunities might be raspberries in August through September, and u-pick flowers from August 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. FAMILY FARM HIKE on FRIDAY, July 12, from 5:30-6:30 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 are in their fifteenth 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. 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! Also, keep in mind you can always switch your pick up day to the farm for this occasion. Hope to see you at the farm for a casual dinnertime, hangout, and tour at Tantre Farm!
6. 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 8 PM (The new Sunflower Farm Market is CLOSED on June 26. NO STAFF available)
*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, sautéed, 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!
CUCUMBER, DILL, AND MINT SOUP (from What Do You Do With This Stuff)
4 cucumbers
2 cups yogurt
1 small bunching onion, chopped
1 1/2 Tbsp lemon juice
1 clove garlic
3 Tbsp chopped, fresh dill
1 Tbsp chopped, fresh mint
1/4 tsp wine vinegar
2 tsp olive oil
Salt and pepper, to taste
Peel, seed, and chop cucumbers. Puree all ingredients and chill for 3 hours. Garnish with sprigs of dill.
CUCUMBER SALAD (from Simple Food for the Good Life by Helen Nearing)
4 small unpeeled cucumbers, thinly sliced
6 young radishes, thinly sliced
1 carrot, thinly sliced
1 bunch of green onions, chopped
1 Tbsp fresh dill weed
1 tsp fresh chopped thyme
1 cup sour cream
Combine the cucumbers, radishes, carrot, green onions, dill and thyme. Serve the mixture dressed with the sour cream.
FLATBREAD WITH FAVA BEANS, CUCUMBERS, AND BURRATA (from http://www.bonappetit.com/recipe/flatbread-with-fava-beans-cucumbers-and-burrata) Serves 4
1 cup shelled fava beans (from about 1 lb pods)
1 Tbsp fresh lemon juice
1 Tbsp olive oil, plus more for the grill
Kosher salt, to taste
Freshly ground black pepper, to taste
1 cucumber, thinly sliced
1 Tbsp unseasoned rice vinegar
1/2 garlic-herb naan or 1 lb store-bought pizza dough, room temperature, halved
1 8-oz ball burrata or fresh mozzarella, drained
Basil leaves (for serving)
1/2 tsp toasted sesame seeds
Flaky sea salt, to taste
Cook fava beans in a medium saucepan of boiling salted water until tender, about 4 minutes. Transfer to a bowl of ice water. Drain and peel skins off beans. Combine lemon juice, olive oil, and half of fava beans in a medium bowl and lightly mash with a fork. Stir in remaining whole fava beans; season with kosher salt and pepper. Combine cucumbers and vinegar in a medium bowl; season with kosher salt. Let sit until slightly softened, 10-12 minutes. Prepare a grill for medium-high, indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off); lightly oil grate. Working with 1 piece of dough at a time, gently stretch to about a 10”x8″ oval. Grill over direct heat, turning and rotating as needed, until bread is stiff and both sides are lightly charred, about 3 minutes total. Move to indirect heat to keep warm while you grill the remaining piece of dough. Transfer flatbreads to a work surface. Tear burrata into pieces and divide between flatbreads; top with fava bean mixture, cucumbers,and basil. Sprinkle with sesame seeds, sea salt, and pepper.
ITALIAN PARSLEY AND ARUGULA SALAD WITH MUSHROOMS
1 cup parsley leaves, loosely packed, washed, and spun dry
1 cup arugula, loosely packed, washed, and spun dry
3 firm cultivated mushrooms, sliced thin
Dash salt
1 Tbsp extra-virgin olive oil
1 1/2 tsp fresh lemon juice
Freshly-ground black pepper, to taste
1/4 cup thinly-sliced red onions, soaked in ice water 15 minutes, drained
Parmesan cheese, shaved in thin curls.
In a large bowl toss the parsley, arugula and mushrooms with the salt. Add the oil and toss well. Add the lemon juice and toss well. Season to taste with the black pepper. Divide the salad among plates and add to each portion some of the onions and Parmesan curls.
STIR-FRIED OYSTER MUSHROOM WITH EGG (from https://sichuankitchenrecipes.com/2022/07/08/stir-fried-oyster-mushroom-with-egg)
4 eggs
½ lb oyster mushrooms
2 stalks green onion
1 carrot
1/2 tsp salt
1 Tbsp cooking oil
Clean oyster mushrooms with a paper towel and split them into smaller pieces. Beat 4 eggs in a bowl. Slice 1 carrot and some green onion. In a pan, add cooking oil on medium heat. Fry eggs and separate into smaller pieces. Add carrots and oyster mushrooms. Stir fry until oyster mushrooms are tender (3-4 minutes). Season with salt.