THIS WEEK’S SHARE
GREEN or YELLOW BEANS: You will receive either Jade (long, slender, deep green, filet bean; tender and delicious) OR Rocdor (long, slender, yellow bean; meaty, firm texture and no watery taste).
-How to use: raw in salads, steamed, sautéed, stir-fried, etc.
-How to store: refrigerate in plastic bag for up to 1 week.
SWEET CORN (Montauk): small, fancy, bicolor kernels on 8” long ears with superior, sweet flavor
-How to use: ears of corn can be steamed in 1-2 inches of water for 6-10 minutes, or drop ears into boiling water (enough to cover) for 4-7 minutes; ears of corn can also be roasted unhusked in the oven or outside grill for about 20 minutes.
-How to store: refrigerate with husks on, and use as soon as possible to retain sweetness and flavor.
EGGPLANT or RED PEPPERS: If you receive Eggplant, you will receive Orient Express (dark purple Asian type with long, slender, glossy fruits, which are tender, delicately flavored, and quick cooking) OR Nadia (slender, purplish-black, glossy-like, bell-shaped fruit), OR Dancer (Light purple, Italian type, semi-cylindrical fruits are mid-sized, mild, and nonbitter). If you receive Red Peppers, you will receive Red Knight Bell (big, blocky, thick-walled, green-to-red pepper with sweet flesh) OR Red Carmen (6-inch long, tapered fruit that ripens from green to a deep “carmine” red; sweet taste in salads and when roasted and fully red-ripe).
-How to use: can be baked, grilled, and cut into chunks for stews and stir-fries
-How to store: can be stored at room temperature or in refrigerator drawer for up to 1 week.
U-PICK FLOWERS (only available for picking on the farm): Every summer we plant a variety of flowers for drying or fresh bouquets. We welcome you to visit the farm to pick your flowers on any day of the week, but please contact us if it will be on other days besides our usual CSA distribution days of Wednesdays and Fridays, so we can make sure to be around to show you where to go and what to do. This week you can pick up to 15 stems per household. If you choose a dahlia, please only take 1 per bouquet. You may want to bring scissors or clippers and a vase/jar to keep your flowers fresh going home, but we will have clippers and donated yogurt containers to fill with water as well. Your bouquet is part of your share, although it is helpful whenever you can make a small donation to pay for seeds and labor when you can. Extra bouquets cost $6/bunch this week.
GARLIC: a bulb of several papery white cloves; believed to help in fighting infections, cancer prevention, bolstering the immune system, lowering blood pressure and preventing heart disease.
Cooking tips: to mellow garlic’s strong flavor opt for longer cooking; to enjoy its more pungent flavors and increased medicinal benefit, use it raw or with minimal cooking.
-How to use: minced raw in salad dressings, sauté, & added to stir-fries, meats, vegetables; try roasting garlic by cutting off tops of garlic bulb, so cloves are exposed, brush with olive oil and bake for 1 hour at 350 degrees, squeeze garlic out of skins and spread on a good, crusty bread.
-How to store: can be stored in an open, breathable basket in a cool, dark place for many months.
KALE OR COLLARDS: You will receive either Lacinato Kale (dark green, noncurled, blistered leaves, but heavily savoyed) OR Collards (dark-green, flat, large leaf; may be substituted for kale or other hearty greens recipes; use large leaf rolled up as a wrap and stuff with vegetables or hummus). These 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.
PARSLEY: You will receive either Italian Flatleaf (used primarily in cooking because of its more robust flavor; flat, glossy, dark green leaves have a strong parsley/celery flavor for use dried or fresh; high in vitamins A and C, and other minerals, such as iron; good for blot clotting and bone health; especially good in omelets, scrambled eggs, mashed potatoes, soups, pasta and vegetable dishes, as well as, sauces) OR Curly (a biennial herb with bright green, curly, and frilly leaves that are native to the Mediterranean; known for its culinary uses, health benefits, and vibrant appearance; used often as a garnish and in tabouli, but can be used exactly the same as Flat-leaf).
-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.
RADISHES (Cherriette): smooth, bright red roots with short green, edible tops and a sweet/hot taste.
-How to use: raw, roasted, used in soups, sliced in salads, sandwiches, or stir-fries, grated in slaws; radish greens (excellent source of vitamins A, C, and the B’s); delicious in soups or stir-fries.
-How to store: refrigerate in plastic bag/damp towel for 1-2 weeks.
SPICY GREENS MIX (Elegance): a beautiful salad mix ranging in color from dark and bronze red to bluish green; combination of flavors and textures include Pac Choi, Red Mustard, Mizuna, and leaf broccoli.
-How to use: used for salads and sautéing–cooks up quickly.
-How to store: refrigerate in plastic bag for 2-4 days.
TOMATOES: You will receive any of the following: Cherry Mix (may include a colorful variety of Sungold, Sungreen, Sakura, Indigo Cherry), Geronimo Slicers (newer variety but already one of the most widely used beefsteak varieties; fruits are very large, firm, nice red color and good taste), AND Heirloom Tomatoes –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.
RED WATERMELON: You will receive either Natsu Cocoa (very uniform fruit with exceptional sweetness and dark green, tiger-striped rind; the epitome of summer—natsu means “summer” in Japanese) OR Dark Belle (dark-green skin, bright-red flesh, oblong 5-7 lb. fruit with thin rind, and very sweet flavor).
-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.
ZUCCHINI: You will receive Safari (green zucchini with attractive white stripes) AND/OR Goldy (beautiful, bright golden 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. STILL SPACE!! TOMATO PRESERVING WORKSHOP at Tantre Farm on Sunday, Sept. 1 from 1 to 4 PM: Dr. Kristen Uthus (Tantré Farm worker–2002) runs a family-owned orchid business in Manchester, Michigan called New World Orchids (https://newworldorchids.com/). She also is a long time home preserver and winner of awards at local fairs. She will teach mostly how to can tomatoes, but also some information will be about dehydrating and freezing them. There will be active participation and “take-home” samples for those attending. This is a great beginner and reminder class! Plan on bringing a Quart Size Canning Jar. Please register by email with Subject Line as TOMATO WORKSHOP and add your Name, Phone Number, and E-mail Address in the body of the email to us. There will be a small $5 fee for materials, and $1 extra if you don’t bring a canning jar. Bulk tomatoes will be available for you to buy. This is a great time for canning, freezing, or dehydrating!
2. FALL FORAGE AND FEAST Cooking Class on Thursday, Oct. 3, from 5-8 PM at Tantre Farm: Come to this foraging class and turn our collections into a gourmet meal with local foraging expert, Rachel Mifsud, from “Will Forage For Food”. Plant walks are great, but what do you do with stuff once you get it home? This class is designed to teach you exactly that. We will go out and forage for about an hour, then we will bring our harvest into the kitchen where we will combine it with previously foraged items (from Rachel’s stash), farm fresh ingredients, and some grocery store staples to make a gourmet meal that we will share. Our meal will include a main dish, a couple of sides, a desert, and both an alcoholic and a non-alcoholic beverage, all made with wild ingredients. Note that one or more of the dishes we make may include meat, eggs, dairy, wheat, nuts, etc. So if you have dietary restrictions you should contact Rachel before signing up. Bring your harvesting basket if you have one. It will also be helpful if you bring your favorite kitchen knife and a kitchen towel. And you may want a notebook to jot down recipes as we go. You may also want a notebook to jot down recipes as we go. This class is limited to 8 participants and Tantre CSA members are offered a discounted price of $50/person compared to $75 for nonmembers. Please register at https://willforageforfood.square.site/.
3. FALL PLANT WALK ON SATURDAY, Oct. 7, from 4-6 PM: We are hosting a leisurely plant walk at Tantre Farm with our local foraging expert, Rachel Mifsud from Will Forage For Food. Plant walks are excellent learning opportunities for those with beginning to intermediate foraging skills and for anyone wanting to learn more about their local flora. Our discussion will include information about identification, methods of harvest, preparation, and use of around 20-25 edible plants and mushrooms to focus on. Kids under 12 are free with paid adult. You may want to bring a notebook, camera, and water. Unlimited class size, drop ins are welcome, and cost is $25. To register ahead of time or find more information, just go to her website at https://willforageforfood.square.site/
4. WANTED: TOMATO PICKERS!! We are still looking for some help picking tomatoes any weekday mornings, 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.
5. U-PICK TOMATOES AVAILABLE for $0.50/lb: We have heirloom slicers (excellent for freezing, salsa, gazpacho, & sauces), Verona (small plum tomato, good for sauce and dehydrating), and cherry tomatoes (good for soups, freezing, & dehydrating) available for those of you interested in u-pick for preserving, whether canning, freezing, or dehydrating. Please feel free to come on Wed AND Fri during CSA distribution times. The u-pick sites will be listed on the map on the distribution shed wall, but it is always helpful for a heads up that you are coming, so please email or give Deb a quick text at 734-385-6748. Please schedule the time on other days, so we can show you where to pick and what to do.
6. 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).
7. 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. The raspberries are not very productive this season and the thistles have overtaken the patch, so it will not be a good year for preserving. However, we have mowed some paths and there are a few raspberries ready for picking, so if you are a true raspberry lover then we recommend bringing pants, long sleeves, closed toe shoes, and just give it a try! Sign up to be on our mailing list, so you know times, prices, weather-related closings, etc. here: https://www.tantrefarm.com/honey-bee/
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 8 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!
THE VERY FRESHEST GREEN DRESSING (from The Rolling Prairie Cookbook by Nancy O’Connor) Makes 1 1/2 cups
1 1/2 cups packed parsley
2 garlic cloves, chopped
1 small shallot (or onion), chopped
Juice of 1 lemon
6 Tbsp olive oil
1 Tbsp red wine vinegar
1/2 tsp salt
Freshly ground black pepper, to taste
Lettuce or spicy greens mix
Combine all ingredients in a food processor and blend to create a smooth sauce. Allow to sit several hours before serving, so that flavors have time to blend. Adjust seasonings if necessary. Add to lettuce or spicy greens mix.
Note: Although best used when fresh, this dressing will keep for 5 to 6 days covered in the refrigerator.
SIMPLE GARLIC STIR FRIED GREEN BEANS (contributed by CSA member, Paul Kessenich)
large (10-12″) cast iron skillet or other heavy bottom pan (please do not use a nonstick pan for this)
2 cloves garlic
oil
salt
green or yellow beans (one week’s worth from share box)
Rough chop garlic. Wash and snap ends of green beans (if you have children, ask them to do this part). You do not need to dry the beans after washing. Heat pan on med hi heat until VERY hot (500-600F if you have a IR thermometer). Add a few tablespoons of cooking oil (light olive oil, avocado oil or grapeseed oil are best, but canola or other vegetable oil is fine). Immediately add the green beans to the pan and toss to coat with the oil. Add the garlic and salt to taste once the beans are coated. Be generous with the salt, as it tends to fall off the beans easily. Cook, tossing frequently, for 3 minutes or so until the beans are slightly tender. Serve immediately! The timing and technique are important for this dish, so be sure to have everything ready ahead of time.
COLLARD GREENS (or Kale) (from Gourmet, May 2003)
1 bunch collard greens (or kale), leaves halved lengthwise and stems and center ribs discarded
1 Tbsp vegetable oil
Garlic or onions
Stack several collard leaf halves and roll up tightly into a cigar shape. Cut crosswise into very thin slices (no wider than 1/8-inch). Roll and slice remaining leaves in same manner. Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then saute collards, tossing with tongs, just until bright green, about 1 minute. Season with salt and pepper. (May add greens after sautéing garlic or onions in the pan for different flavor.)
GOLDEN SUMMER SQUASH AND CORN SOUP (from Eatingwell.com)
1 Tbsp extra-virgin olive oil
1 medium onion or 4 garlic cloves, chopped
2 medium summer squash or zucchini, (about 1 lb), diced
3 tsp chopped fresh herbs, such as parsley or thyme, divided
2 cups chicken broth, or vegetable broth
1/4 tsp salt
1 cup fresh corn kernels, (from 1 large ear; see Tips)
1 tsp lemon juice
1/4 cup crumbled feta cheese
Heat oil in a large saucepan over medium heat. Add garlic or onion and cook, stirring, 1 minute. Add squash and 1 teaspoon herbs and cook, stirring occasionally, until the squash starts to soften, 3-5 minutes. Add broth and salt; bring to a boil. Reduce heat to a simmer and cook until the squash is soft and mostly translucent, about 5 minutes more. Transfer to a blender and puree until smooth. (Use caution when pureeing hot liquids.) Return the soup to the pan and stir in corn. Bring to a simmer over medium heat and cook, stirring occasionally, until the corn is tender, 3-5 minutes more. Remove from the heat; stir in lemon juice. Serve garnished with the remaining 2 teaspoons herbs and feta.
Make Ahead Tip: Cover and refrigerate for up to 2 days.
Kitchen Tip: To remove corn from the cob, stand an uncooked ear of corn on its stem end in a shallow bowl and slice the kernels off with a sharp, thin-bladed knife. If making a soup, after cutting off the kernels, you can reverse the knife and use the dull side to press down the length of the ear to push out the rest of the corn and its milk.
THIS WEEK’S SHARE
GREEN or YELLOW BEANS: You will receive either Jade (long, slender, deep green, filet bean; tender and delicious) OR Rocdor (long, slender, yellow bean; meaty, firm texture and no watery taste).
-How to use: raw in salads, steamed, sautéed, stir-fried, etc.
-How to store: refrigerate in plastic bag for up to 1 week.
SWEET CORN (Montauk): small, fancy, bicolor kernels on 8” long ears with superior, sweet flavor
-How to use: ears of corn can be steamed in 1-2 inches of water for 6-10 minutes, or drop ears into boiling water (enough to cover) for 4-7 minutes; ears of corn can also be roasted unhusked in the oven or outside grill for about 20 minutes.
-How to store: refrigerate with husks on, and use as soon as possible to retain sweetness and flavor.
EGGPLANT or RED PEPPERS: If you receive Eggplant, you will receive Orient Express (dark purple Asian type with long, slender, glossy fruits, which are tender, delicately flavored, and quick cooking) OR Nadia (slender, purplish-black, glossy-like, bell-shaped fruit), OR Dancer (Light purple, Italian type, semi-cylindrical fruits are mid-sized, mild, and nonbitter). If you receive Red Peppers, you will receive Red Knight Bell (big, blocky, thick-walled, green-to-red pepper with sweet flesh) OR Red Carmen (6-inch long, tapered fruit that ripens from green to a deep “carmine” red; sweet taste in salads and when roasted and fully red-ripe).
-How to use: can be baked, grilled, and cut into chunks for stews and stir-fries
-How to store: can be stored at room temperature or in refrigerator drawer for up to 1 week.
U-PICK FLOWERS (only available for picking on the farm): Every summer we plant a variety of flowers for drying or fresh bouquets. We welcome you to visit the farm to pick your flowers on any day of the week, but please contact us if it will be on other days besides our usual CSA distribution days of Wednesdays and Fridays, so we can make sure to be around to show you where to go and what to do. This week you can pick up to 15 stems per household. If you choose a dahlia, please only take 1 per bouquet. You may want to bring scissors or clippers and a vase/jar to keep your flowers fresh going home, but we will have clippers and donated yogurt containers to fill with water as well. Your bouquet is part of your share, although it is helpful whenever you can make a small donation to pay for seeds and labor when you can. Extra bouquets cost $6/bunch this week.
GARLIC: a bulb of several papery white cloves; believed to help in fighting infections, cancer prevention, bolstering the immune system, lowering blood pressure and preventing heart disease.
Cooking tips: to mellow garlic’s strong flavor opt for longer cooking; to enjoy its more pungent flavors and increased medicinal benefit, use it raw or with minimal cooking.
-How to use: minced raw in salad dressings, sauté, & added to stir-fries, meats, vegetables; try roasting garlic by cutting off tops of garlic bulb, so cloves are exposed, brush with olive oil and bake for 1 hour at 350 degrees, squeeze garlic out of skins and spread on a good, crusty bread.
-How to store: can be stored in an open, breathable basket in a cool, dark place for many months.
KALE OR COLLARDS: You will receive either Lacinato Kale (dark green, noncurled, blistered leaves, but heavily savoyed) OR Collards (dark-green, flat, large leaf; may be substituted for kale or other hearty greens recipes; use large leaf rolled up as a wrap and stuff with vegetables or hummus). These 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.
PARSLEY: You will receive either Italian Flatleaf (used primarily in cooking because of its more robust flavor; flat, glossy, dark green leaves have a strong parsley/celery flavor for use dried or fresh; high in vitamins A and C, and other minerals, such as iron; good for blot clotting and bone health; especially good in omelets, scrambled eggs, mashed potatoes, soups, pasta and vegetable dishes, as well as, sauces) OR Curly (a biennial herb with bright green, curly, and frilly leaves that are native to the Mediterranean; known for its culinary uses, health benefits, and vibrant appearance; used often as a garnish and in tabouli, but can be used exactly the same as Flat-leaf).
-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.
RADISHES (Cherriette): smooth, bright red roots with short green, edible tops and a sweet/hot taste.
-How to use: raw, roasted, used in soups, sliced in salads, sandwiches, or stir-fries, grated in slaws; radish greens (excellent source of vitamins A, C, and the B’s); delicious in soups or stir-fries.
-How to store: refrigerate in plastic bag/damp towel for 1-2 weeks.
SPICY GREENS MIX (Elegance): a beautiful salad mix ranging in color from dark and bronze red to bluish green; combination of flavors and textures include Pac Choi, Red Mustard, Mizuna, and leaf broccoli.
-How to use: used for salads and sautéing–cooks up quickly.
-How to store: refrigerate in plastic bag for 2-4 days.
TOMATOES: You will receive any of the following: Cherry Mix (may include a colorful variety of Sungold, Sungreen, Sakura, Indigo Cherry), Geronimo Slicers (newer variety but already one of the most widely used beefsteak varieties; fruits are very large, firm, nice red color and good taste), AND Heirloom Tomatoes –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.
RED WATERMELON: You will receive either Natsu Cocoa (very uniform fruit with exceptional sweetness and dark green, tiger-striped rind; the epitome of summer—natsu means “summer” in Japanese) OR Dark Belle (dark-green skin, bright-red flesh, oblong 5-7 lb. fruit with thin rind, and very sweet flavor).
-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.
ZUCCHINI: You will receive Safari (green zucchini with attractive white stripes) AND/OR Goldy (beautiful, bright golden 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. STILL SPACE!! TOMATO PRESERVING WORKSHOP at Tantre Farm on Sunday, Sept. 1 from 1 to 4 PM: Dr. Kristen Uthus (Tantré Farm worker–2002) runs a family-owned orchid business in Manchester, Michigan called New World Orchids (https://newworldorchids.com/). She also is a long time home preserver and winner of awards at local fairs. She will teach mostly how to can tomatoes, but also some information will be about dehydrating and freezing them. There will be active participation and “take-home” samples for those attending. This is a great beginner and reminder class! Plan on bringing a Quart Size Canning Jar. Please register by email with Subject Line as TOMATO WORKSHOP and add your Name, Phone Number, and E-mail Address in the body of the email to us. There will be a small $5 fee for materials, and $1 extra if you don’t bring a canning jar. Bulk tomatoes will be available for you to buy. This is a great time for canning, freezing, or dehydrating!
2. FALL FORAGE AND FEAST Cooking Class on Thursday, Oct. 3, from 5-8 PM at Tantre Farm: Come to this foraging class and turn our collections into a gourmet meal with local foraging expert, Rachel Mifsud, from “Will Forage For Food”. Plant walks are great, but what do you do with stuff once you get it home? This class is designed to teach you exactly that. We will go out and forage for about an hour, then we will bring our harvest into the kitchen where we will combine it with previously foraged items (from Rachel’s stash), farm fresh ingredients, and some grocery store staples to make a gourmet meal that we will share. Our meal will include a main dish, a couple of sides, a desert, and both an alcoholic and a non-alcoholic beverage, all made with wild ingredients. Note that one or more of the dishes we make may include meat, eggs, dairy, wheat, nuts, etc. So if you have dietary restrictions you should contact Rachel before signing up. Bring your harvesting basket if you have one. It will also be helpful if you bring your favorite kitchen knife and a kitchen towel. And you may want a notebook to jot down recipes as we go. You may also want a notebook to jot down recipes as we go. This class is limited to 8 participants and Tantre CSA members are offered a discounted price of $50/person compared to $75 for nonmembers. Please register at https://willforageforfood.square.site/.
3. FALL PLANT WALK ON SATURDAY, Oct. 7, from 4-6 PM: We are hosting a leisurely plant walk at Tantre Farm with our local foraging expert, Rachel Mifsud from Will Forage For Food. Plant walks are excellent learning opportunities for those with beginning to intermediate foraging skills and for anyone wanting to learn more about their local flora. Our discussion will include information about identification, methods of harvest, preparation, and use of around 20-25 edible plants and mushrooms to focus on. Kids under 12 are free with paid adult. You may want to bring a notebook, camera, and water. Unlimited class size, drop ins are welcome, and cost is $25. To register ahead of time or find more information, just go to her website at https://willforageforfood.square.site/
4. WANTED: TOMATO PICKERS!! We are still looking for some help picking tomatoes any weekday mornings, 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.
5. U-PICK TOMATOES AVAILABLE for $0.50/lb: We have heirloom slicers (excellent for freezing, salsa, gazpacho, & sauces), Verona (small plum tomato, good for sauce and dehydrating), and cherry tomatoes (good for soups, freezing, & dehydrating) available for those of you interested in u-pick for preserving, whether canning, freezing, or dehydrating. Please feel free to come on Wed AND Fri during CSA distribution times. The u-pick sites will be listed on the map on the distribution shed wall, but it is always helpful for a heads up that you are coming, so please email or give Deb a quick text at 734-385-6748. Please schedule the time on other days, so we can show you where to pick and what to do.
6. 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).
7. 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. The raspberries are not very productive this season and the thistles have overtaken the patch, so it will not be a good year for preserving. However, we have mowed some paths and there are a few raspberries ready for picking, so if you are a true raspberry lover then we recommend bringing pants, long sleeves, closed toe shoes, and just give it a try! Sign up to be on our mailing list, so you know times, prices, weather-related closings, etc. here: https://www.tantrefarm.com/honey-bee/
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 8 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!
THE VERY FRESHEST GREEN DRESSING (from The Rolling Prairie Cookbook by Nancy O’Connor) Makes 1 1/2 cups
1 1/2 cups packed parsley
2 garlic cloves, chopped
1 small shallot (or onion), chopped
Juice of 1 lemon
6 Tbsp olive oil
1 Tbsp red wine vinegar
1/2 tsp salt
Freshly ground black pepper, to taste
Lettuce or spicy greens mix
Combine all ingredients in a food processor and blend to create a smooth sauce. Allow to sit several hours before serving, so that flavors have time to blend. Adjust seasonings if necessary. Add to lettuce or spicy greens mix.
Note: Although best used when fresh, this dressing will keep for 5 to 6 days covered in the refrigerator.
SIMPLE GARLIC STIR FRIED GREEN BEANS (contributed by CSA member, Paul Kessenich)
large (10-12″) cast iron skillet or other heavy bottom pan (please do not use a nonstick pan for this)
2 cloves garlic
oil
salt
green or yellow beans (one week’s worth from share box)
Rough chop garlic. Wash and snap ends of green beans (if you have children, ask them to do this part). You do not need to dry the beans after washing. Heat pan on med hi heat until VERY hot (500-600F if you have a IR thermometer). Add a few tablespoons of cooking oil (light olive oil, avocado oil or grapeseed oil are best, but canola or other vegetable oil is fine). Immediately add the green beans to the pan and toss to coat with the oil. Add the garlic and salt to taste once the beans are coated. Be generous with the salt, as it tends to fall off the beans easily. Cook, tossing frequently, for 3 minutes or so until the beans are slightly tender. Serve immediately! The timing and technique are important for this dish, so be sure to have everything ready ahead of time.
COLLARD GREENS (or Kale) (from Gourmet, May 2003)
1 bunch collard greens (or kale), leaves halved lengthwise and stems and center ribs discarded
1 Tbsp vegetable oil
Garlic or onions
Stack several collard leaf halves and roll up tightly into a cigar shape. Cut crosswise into very thin slices (no wider than 1/8-inch). Roll and slice remaining leaves in same manner. Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then saute collards, tossing with tongs, just until bright green, about 1 minute. Season with salt and pepper. (May add greens after sautéing garlic or onions in the pan for different flavor.)
GOLDEN SUMMER SQUASH AND CORN SOUP (from Eatingwell.com)
1 Tbsp extra-virgin olive oil
1 medium onion or 4 garlic cloves, chopped
2 medium summer squash or zucchini, (about 1 lb), diced
3 tsp chopped fresh herbs, such as parsley or thyme, divided
2 cups chicken broth, or vegetable broth
1/4 tsp salt
1 cup fresh corn kernels, (from 1 large ear; see Tips)
1 tsp lemon juice
1/4 cup crumbled feta cheese
Heat oil in a large saucepan over medium heat. Add garlic or onion and cook, stirring, 1 minute. Add squash and 1 teaspoon herbs and cook, stirring occasionally, until the squash starts to soften, 3-5 minutes. Add broth and salt; bring to a boil. Reduce heat to a simmer and cook until the squash is soft and mostly translucent, about 5 minutes more. Transfer to a blender and puree until smooth. (Use caution when pureeing hot liquids.) Return the soup to the pan and stir in corn. Bring to a simmer over medium heat and cook, stirring occasionally, until the corn is tender, 3-5 minutes more. Remove from the heat; stir in lemon juice. Serve garnished with the remaining 2 teaspoons herbs and feta.
Make Ahead Tip: Cover and refrigerate for up to 2 days.
Kitchen Tip: To remove corn from the cob, stand an uncooked ear of corn on its stem end in a shallow bowl and slice the kernels off with a sharp, thin-bladed knife. If making a soup, after cutting off the kernels, you can reverse the knife and use the dull side to press down the length of the ear to push out the rest of the corn and its milk.
THIS WEEK’S SHARE
GREEN or YELLOW BEANS: You will receive either Jade (long, slender, deep green, filet bean; tender and delicious) OR Rocdor (long, slender, yellow bean; meaty, firm texture and no watery taste).
-How to use: raw in salads, steamed, sautéed, stir-fried, etc.
-How to store: refrigerate in plastic bag for up to 1 week.
SWEET CORN (Montauk): small, fancy, bicolor kernels on 8” long ears with superior, sweet flavor
-How to use: ears of corn can be steamed in 1-2 inches of water for 6-10 minutes, or drop ears into boiling water (enough to cover) for 4-7 minutes; ears of corn can also be roasted unhusked in the oven or outside grill for about 20 minutes.
-How to store: refrigerate with husks on, and use as soon as possible to retain sweetness and flavor.
EGGPLANT or RED PEPPERS: If you receive Eggplant, you will receive Orient Express (dark purple Asian type with long, slender, glossy fruits, which are tender, delicately flavored, and quick cooking) OR Nadia (slender, purplish-black, glossy-like, bell-shaped fruit), OR Dancer (Light purple, Italian type, semi-cylindrical fruits are mid-sized, mild, and nonbitter). If you receive Red Peppers, you will receive Red Knight Bell (big, blocky, thick-walled, green-to-red pepper with sweet flesh) OR Red Carmen (6-inch long, tapered fruit that ripens from green to a deep “carmine” red; sweet taste in salads and when roasted and fully red-ripe).
-How to use: can be baked, grilled, and cut into chunks for stews and stir-fries
-How to store: can be stored at room temperature or in refrigerator drawer for up to 1 week.
U-PICK FLOWERS (only available for picking on the farm): Every summer we plant a variety of flowers for drying or fresh bouquets. We welcome you to visit the farm to pick your flowers on any day of the week, but please contact us if it will be on other days besides our usual CSA distribution days of Wednesdays and Fridays, so we can make sure to be around to show you where to go and what to do. This week you can pick up to 15 stems per household. If you choose a dahlia, please only take 1 per bouquet. You may want to bring scissors or clippers and a vase/jar to keep your flowers fresh going home, but we will have clippers and donated yogurt containers to fill with water as well. Your bouquet is part of your share, although it is helpful whenever you can make a small donation to pay for seeds and labor when you can. Extra bouquets cost $6/bunch this week.
GARLIC: a bulb of several papery white cloves; believed to help in fighting infections, cancer prevention, bolstering the immune system, lowering blood pressure and preventing heart disease.
Cooking tips: to mellow garlic’s strong flavor opt for longer cooking; to enjoy its more pungent flavors and increased medicinal benefit, use it raw or with minimal cooking.
-How to use: minced raw in salad dressings, sauté, & added to stir-fries, meats, vegetables; try roasting garlic by cutting off tops of garlic bulb, so cloves are exposed, brush with olive oil and bake for 1 hour at 350 degrees, squeeze garlic out of skins and spread on a good, crusty bread.
-How to store: can be stored in an open, breathable basket in a cool, dark place for many months.
KALE OR COLLARDS: You will receive either Lacinato Kale (dark green, noncurled, blistered leaves, but heavily savoyed) OR Collards (dark-green, flat, large leaf; may be substituted for kale or other hearty greens recipes; use large leaf rolled up as a wrap and stuff with vegetables or hummus). These 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.
PARSLEY: You will receive either Italian Flatleaf (used primarily in cooking because of its more robust flavor; flat, glossy, dark green leaves have a strong parsley/celery flavor for use dried or fresh; high in vitamins A and C, and other minerals, such as iron; good for blot clotting and bone health; especially good in omelets, scrambled eggs, mashed potatoes, soups, pasta and vegetable dishes, as well as, sauces) OR Curly (a biennial herb with bright green, curly, and frilly leaves that are native to the Mediterranean; known for its culinary uses, health benefits, and vibrant appearance; used often as a garnish and in tabouli, but can be used exactly the same as Flat-leaf).
-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.
RADISHES (Cherriette): smooth, bright red roots with short green, edible tops and a sweet/hot taste.
-How to use: raw, roasted, used in soups, sliced in salads, sandwiches, or stir-fries, grated in slaws; radish greens (excellent source of vitamins A, C, and the B’s); delicious in soups or stir-fries.
-How to store: refrigerate in plastic bag/damp towel for 1-2 weeks.
SPICY GREENS MIX (Elegance): a beautiful salad mix ranging in color from dark and bronze red to bluish green; combination of flavors and textures include Pac Choi, Red Mustard, Mizuna, and leaf broccoli.
-How to use: used for salads and sautéing–cooks up quickly.
-How to store: refrigerate in plastic bag for 2-4 days.
TOMATOES: You will receive any of the following: Cherry Mix (may include a colorful variety of Sungold, Sungreen, Sakura, Indigo Cherry), Geronimo Slicers (newer variety but already one of the most widely used beefsteak varieties; fruits are very large, firm, nice red color and good taste), AND Heirloom Tomatoes –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.
RED WATERMELON: You will receive either Natsu Cocoa (very uniform fruit with exceptional sweetness and dark green, tiger-striped rind; the epitome of summer—natsu means “summer” in Japanese) OR Dark Belle (dark-green skin, bright-red flesh, oblong 5-7 lb. fruit with thin rind, and very sweet flavor).
-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.
ZUCCHINI: You will receive Safari (green zucchini with attractive white stripes) AND/OR Goldy (beautiful, bright golden 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. STILL SPACE!! TOMATO PRESERVING WORKSHOP at Tantre Farm on Sunday, Sept. 1 from 1 to 4 PM: Dr. Kristen Uthus (Tantré Farm worker–2002) runs a family-owned orchid business in Manchester, Michigan called New World Orchids (https://newworldorchids.com/). She also is a long time home preserver and winner of awards at local fairs. She will teach mostly how to can tomatoes, but also some information will be about dehydrating and freezing them. There will be active participation and “take-home” samples for those attending. This is a great beginner and reminder class! Plan on bringing a Quart Size Canning Jar. Please register by email with Subject Line as TOMATO WORKSHOP and add your Name, Phone Number, and E-mail Address in the body of the email to us. There will be a small $5 fee for materials, and $1 extra if you don’t bring a canning jar. Bulk tomatoes will be available for you to buy. This is a great time for canning, freezing, or dehydrating!
2. FALL FORAGE AND FEAST Cooking Class on Thursday, Oct. 3, from 5-8 PM at Tantre Farm: Come to this foraging class and turn our collections into a gourmet meal with local foraging expert, Rachel Mifsud, from “Will Forage For Food”. Plant walks are great, but what do you do with stuff once you get it home? This class is designed to teach you exactly that. We will go out and forage for about an hour, then we will bring our harvest into the kitchen where we will combine it with previously foraged items (from Rachel’s stash), farm fresh ingredients, and some grocery store staples to make a gourmet meal that we will share. Our meal will include a main dish, a couple of sides, a desert, and both an alcoholic and a non-alcoholic beverage, all made with wild ingredients. Note that one or more of the dishes we make may include meat, eggs, dairy, wheat, nuts, etc. So if you have dietary restrictions you should contact Rachel before signing up. Bring your harvesting basket if you have one. It will also be helpful if you bring your favorite kitchen knife and a kitchen towel. And you may want a notebook to jot down recipes as we go. You may also want a notebook to jot down recipes as we go. This class is limited to 8 participants and Tantre CSA members are offered a discounted price of $50/person compared to $75 for nonmembers. Please register at https://willforageforfood.square.site/.
3. FALL PLANT WALK ON SATURDAY, Oct. 7, from 4-6 PM: We are hosting a leisurely plant walk at Tantre Farm with our local foraging expert, Rachel Mifsud from Will Forage For Food. Plant walks are excellent learning opportunities for those with beginning to intermediate foraging skills and for anyone wanting to learn more about their local flora. Our discussion will include information about identification, methods of harvest, preparation, and use of around 20-25 edible plants and mushrooms to focus on. Kids under 12 are free with paid adult. You may want to bring a notebook, camera, and water. Unlimited class size, drop ins are welcome, and cost is $25. To register ahead of time or find more information, just go to her website at https://willforageforfood.square.site/
4. WANTED: TOMATO PICKERS!! We are still looking for some help picking tomatoes any weekday mornings, 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.
5. U-PICK TOMATOES AVAILABLE for $0.50/lb: We have heirloom slicers (excellent for freezing, salsa, gazpacho, & sauces), Verona (small plum tomato, good for sauce and dehydrating), and cherry tomatoes (good for soups, freezing, & dehydrating) available for those of you interested in u-pick for preserving, whether canning, freezing, or dehydrating. Please feel free to come on Wed AND Fri during CSA distribution times. The u-pick sites will be listed on the map on the distribution shed wall, but it is always helpful for a heads up that you are coming, so please email or give Deb a quick text at 734-385-6748. Please schedule the time on other days, so we can show you where to pick and what to do.
6. 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).
7. 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. The raspberries are not very productive this season and the thistles have overtaken the patch, so it will not be a good year for preserving. However, we have mowed some paths and there are a few raspberries ready for picking, so if you are a true raspberry lover then we recommend bringing pants, long sleeves, closed toe shoes, and just give it a try! Sign up to be on our mailing list, so you know times, prices, weather-related closings, etc. here: https://www.tantrefarm.com/honey-bee/
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 8 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!
THE VERY FRESHEST GREEN DRESSING (from The Rolling Prairie Cookbook by Nancy O’Connor) Makes 1 1/2 cups
1 1/2 cups packed parsley
2 garlic cloves, chopped
1 small shallot (or onion), chopped
Juice of 1 lemon
6 Tbsp olive oil
1 Tbsp red wine vinegar
1/2 tsp salt
Freshly ground black pepper, to taste
Lettuce or spicy greens mix
Combine all ingredients in a food processor and blend to create a smooth sauce. Allow to sit several hours before serving, so that flavors have time to blend. Adjust seasonings if necessary. Add to lettuce or spicy greens mix.
Note: Although best used when fresh, this dressing will keep for 5 to 6 days covered in the refrigerator.
SIMPLE GARLIC STIR FRIED GREEN BEANS (contributed by CSA member, Paul Kessenich)
large (10-12″) cast iron skillet or other heavy bottom pan (please do not use a nonstick pan for this)
2 cloves garlic
oil
salt
green or yellow beans (one week’s worth from share box)
Rough chop garlic. Wash and snap ends of green beans (if you have children, ask them to do this part). You do not need to dry the beans after washing. Heat pan on med hi heat until VERY hot (500-600F if you have a IR thermometer). Add a few tablespoons of cooking oil (light olive oil, avocado oil or grapeseed oil are best, but canola or other vegetable oil is fine). Immediately add the green beans to the pan and toss to coat with the oil. Add the garlic and salt to taste once the beans are coated. Be generous with the salt, as it tends to fall off the beans easily. Cook, tossing frequently, for 3 minutes or so until the beans are slightly tender. Serve immediately! The timing and technique are important for this dish, so be sure to have everything ready ahead of time.
COLLARD GREENS (or Kale) (from Gourmet, May 2003)
1 bunch collard greens (or kale), leaves halved lengthwise and stems and center ribs discarded
1 Tbsp vegetable oil
Garlic or onions
Stack several collard leaf halves and roll up tightly into a cigar shape. Cut crosswise into very thin slices (no wider than 1/8-inch). Roll and slice remaining leaves in same manner. Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then saute collards, tossing with tongs, just until bright green, about 1 minute. Season with salt and pepper. (May add greens after sautéing garlic or onions in the pan for different flavor.)
GOLDEN SUMMER SQUASH AND CORN SOUP (from Eatingwell.com)
1 Tbsp extra-virgin olive oil
1 medium onion or 4 garlic cloves, chopped
2 medium summer squash or zucchini, (about 1 lb), diced
3 tsp chopped fresh herbs, such as parsley or thyme, divided
2 cups chicken broth, or vegetable broth
1/4 tsp salt
1 cup fresh corn kernels, (from 1 large ear; see Tips)
1 tsp lemon juice
1/4 cup crumbled feta cheese
Heat oil in a large saucepan over medium heat. Add garlic or onion and cook, stirring, 1 minute. Add squash and 1 teaspoon herbs and cook, stirring occasionally, until the squash starts to soften, 3-5 minutes. Add broth and salt; bring to a boil. Reduce heat to a simmer and cook until the squash is soft and mostly translucent, about 5 minutes more. Transfer to a blender and puree until smooth. (Use caution when pureeing hot liquids.) Return the soup to the pan and stir in corn. Bring to a simmer over medium heat and cook, stirring occasionally, until the corn is tender, 3-5 minutes more. Remove from the heat; stir in lemon juice. Serve garnished with the remaining 2 teaspoons herbs and feta.
Make Ahead Tip: Cover and refrigerate for up to 2 days.
Kitchen Tip: To remove corn from the cob, stand an uncooked ear of corn on its stem end in a shallow bowl and slice the kernels off with a sharp, thin-bladed knife. If making a soup, after cutting off the kernels, you can reverse the knife and use the dull side to press down the length of the ear to push out the rest of the corn and its milk.