THIS WEEK’S SHARE

ARUGULA or SPICY GREENS: You will receive either 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) OR Spicy Greens (gourmet-quality, peppery greens for quick cooking or a salad; includes Kale, Tatsoi, Hon Tsai Tai, Green and Red Mustard).
-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.

GREEN BEANS (Jade): long, slender, deep green, filet bean; tender and delicious
-How to use: raw in salads, steamed, sautéed, stir-fried, etc.
-How to store: refrigerate in plastic bag for up to 1 week.

RED ACE BEETS: round, smooth, deep red roots with sweet flavor and medium-tall; no greens this week.
-How to use: 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.

ORANGE CARROTS (Mokum): a very sweet, slender, “pencil carrot”.
-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: refrigerate roots in plastic bag for up to 2 weeks

KALE (Green Curly): well-ruffled, curly green leaves on green stems; this variety makes a good, roasted “kale chip”; 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.

LETTUCE: You will receive either Red 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).
-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.

BULB ONIONS: You will receive either Ailsa Craig (a sweet, mild, yellow-skinned, heirloom onion) OR Red Long of Tropea (specialty variety of tall, elongated, red bulbs traditionally grown in Mediterranean Italy and France).
-How to use: great for salads, soups, sandwiches, slices, onion rings, and other dishes for flavor
-How to store: not for long storage; wrap in damp towel or plastic bag in fridge for 2-7 days. 

SHISHITO PEPPERS: sweet, mild, slender Japanese chiles about 2- to 4-inches with squarish end; known for their distinctive flavor profile, which is mildly sweet with a bit of heat, though about 1 in 10 may be spicier
-How to use: often used in stir-fried dishes, salads, or as a pickled condiment, but most commonly known as a delicious, healthy, roasted snack. See recipe below.
-How to store: for fresh peppers, store in refrigerator

NEW RED POTATOES (Red Norland): 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. You will receive Red Norland (smooth, red skin and white flesh; great baked, boiled, or roasted).
-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.

TOMATOES: You will receive any of the following: *Sun Gold Cherry (exceptionally sweet, bright tangerine-orange cherry tomato; less acidic than the red cherry tomato. *NOTE: Our sungolds seem to be splitting very easily due to recent fluctuations in moisture & temperature this week, so despite our efforts to put in perfect ones, you may need to separate out less satisfactory ones, but still can be used when split), Cherry Mix (may include a colorful variety of Sungold, Sungreen, Sakura, Indigo Cherry), AND/OR Heirloom Tomato –Brandywine (large, heirloom, beefsteak tomato–often over 1 lb–with a deep pink skin and smooth red flesh).
-How to use: sauté, bake, broil, or grill; eat raw in salads or add to soups, stews, or sauces.
-How to store: keep at room temperature for up to 1 week.

SUNSHINE WATERMELON: 8-10 pounds oval-rounded fruit; green-striped shell with bright yellow flesh, which is brittle, juicy, and very sweet.
-How to use: slice, dice and serve as drinks, salads, or salsa.
-How to store: if melon seems not quite ripe, store at room temperature until sweet smell is coming from the soft, stem end; then store in the refrigerator.

ANNOUNCEMENTS

1. HIRED HELP NEEDED: We are looking for additional help for the rest of the summer and into the fall. Some of our summer crew were students and they are heading back to school, so 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/

2. WANTED: TOMATO PICKERS!! Is there anyone interested in helping us pick tomatoes any weekday morning for the next few weeks, but especially on Monday, Tuesday, Thursday, and Friday mornings anytime between 7 AM and 11 AM. We will even feed you a homemade, farm-cooked lunch. We are a little short-handed, so please contact us.

3. 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!

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. & 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 Wednesdays from 4 to 8 PM and 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. We also have a small farm stand at the HoneyBee U-pick area (more details below).

5. HONEYBEE U-PICK is OPEN ONLY ON SATURDAY MORNINGS: 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. You may purchase fresh Tantre produce and Elder Farm eggs. There may be a few raspberries beginning, but the thistles have overtaken the patch, so bring pants and long sleeves. 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. 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 (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!

BLISTERED SHISHITO PEPPERS WITH SPICY SHISHITO SAUCE (https://peasandcrayons.com/blistered-shishito-peppers)
Blistered Shishito Peppers
8 oz shishito peppers
1 Tbsp avocado oil or extra-virgin olive oil
kosher salt or flaked salt, to taste
crushed red pepper flakes to taste (optional for some extra heat)

Spicy Shishito Sauce (*To make this fiery dipping sauce, blend the above ingredients into a smooth sauce using an immersion blender or a small food processor. For a spicier sauce, add extra cayenne. You could even add a little sriracha or chili garlic sauce to the mix for both heat and flavor.)
2 Tbsp tahini
1.5 Tbsp low-sodium soy sauce
1 tsp seasoned rice vinegar
1 clove garlic, minced or pressed
1 tsp paprika (sweet/regular)
¼-½ tsp ground cayenne pepper
⅛ tsp sea salt or to taste

Wash peppers then rub/pat dry with a paper towel or clean kitchen towel to remove any moisture. We want them nice and dry. Heat oil in large cast iron skillet over medium-high heat. Add peppers and stir to coat them in the oil. I like using my cast iron skillet here. Cook until they begin to blister on multiple sides, mixing around occasionally (every minute or so) for even blistering. They should be done in approx. 8-12 minutes and you’ll hear some sizzles and pops along the way. Cook to desired level of tenderness. Season with kosher salt (or flaked salt) and enjoy with Spicy Shishito Sauce above.

WATERMELON HIBISCUS COOLER (SLUSHY)
6 cups cubed watermelon (try freezing them first for a slushy)
1 1/2 cups brewed hibiscus tea  (cooled first)
juice of one lime
Optional!: 2 teaspoons of your favorite liquid sweetener (agave, maple, walnut, honey etc)

Throw all the ingredients into a high speed blender.  Makes about 4 drinks.  This is really good without sweetener!

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 (OR spicy greens), rinsed and chopped or torn
2 cloves minced garlic
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.

SWEET GREEN BEAN, CARROT, AND WALNUT STIR-FRY
1 qt green beans, stems removed
2 carrots, sliced medium-thin
2 cups walnuts (halves or pieces – and feel free to substitute cashews or favorite nuts)
1 cup raisins (optional)
3 Tbsp cooking oil
2 Tbsp tamari
2 Tbsp maple syrup or barley malt or brown sugar etc.

Steam carrots 3 minutes, add beans and steam another 2-3 minutes, then place in pan (cast iron recommended) where oil is already hot. Sauté 3 minutes then make space in the center of the pan and add walnuts, then sweetener and tamari, then raisins if desired (it will already be fairly sweet). If you wished to be slightly more meticulous, you could combine nuts, raisins, sweetener, and tamari in a separate bowl and mix well before adding to stir-fry. Stir-fry another 3-5 minutes and enjoy!

CURRIED GREENS AND POTATOES (from Eating Well is the Best Revenge by Marian Burros) Serves 2
1 lb (16 oz) new potatoes (tiny if possible, or cut in small chunks)
1 lb (16 oz) mixed greens (spicy greens, arugula, kale, romaine lettuce, beet greens, dandelion)
1 or more clove(s) of garlic
1/2 cup onion
1 tsp olive oil
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp turmeric
1/4 (or less) teaspoon hot pepper flakes or cayenne pepper
2 cups crushed tomatoes

Scrub, but do not peel potatoes. Boil or steam for 17-20 minutes until tender. Trim tough stems from greens, wash well, tear or slice into small pieces. Mince garlic: use a 1/2 teaspoon of salt to help mincing. Heat oil in pan, add greens, onion, and garlic. When greens begin to soften, add spices and tomatoes, reduce heat and continue to cook. Drain potatoes and cut into bite size pieces. Add to the greens and continue to cook over low heat to blend flavors. Here is where you use all those dark green outer leaves like curly endive, frisee, escarole, kale, arugula, romaine, and other greens that are loaded with character.

Note: Choose any combination of greens and serve with crusty bread.

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