THIS WEEK’S SHARE
ARUGULA (Sylvetta): also 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: great in 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.

ASPARAGUS: Also known as “sparrowgrass”, these green or purple spears each contain vitamins A, B, and C, and iron.
– How to use: serve raw, chopped in salads, or with dips. You can also steam, roast, grill.
– How to store: wrap in damp cloth and plastic bag, then refrigerate. Alternatively, bundle spears with rubber band and place upright in container with an inch of water.

ORGANIC BEETS (Red Ace) from Second Spring Farm or PURPLE RADISH from Tantre Farm:  You will receive either Purple Bacchus Radish (see description below) OR Red Ace Beets (round, smooth, deep red, small roots with sweet flavor and luscious medium-tall, red-veined green leaves.
-How to use: greens can be substituted for spinach and chard in recipes; 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.

ORGANIC ORANGE CARROTS from Second Spring Farm: A carrot is a root, whose skin color can be white, red, purple, or yellow, but more commonly known for their bright orange color; high in all kinds of various nutrients based on their color. Thanks to our former intern (2003)-turned-farmer, Reid Johnston, owner of Second Spring Farm from Cedar, MI for growing these vegetables. Besides finding his certified organic produce up north, he also distributes his veggies at Argus and Agricole.
-How to use: Can be used raw as carrot sticks, grated in salads or juiced; steamed or sautéed, in stews, soups, casseroles, stir-fries; pureed or grated into cakes, pancakes, or other baked goods
-How to store: Refrigerate dry and unwashed roots in plastic bag for up to 2 weeks

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. Use this link for garlic scape recipes:   https://www.thespruceeats.com/ways-to-use-garlic-scapes-in-recipes-4160007.
-How to use: mild garlic flavor, so delicious chopped in salads, roasted, and sautéed.
-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/. In general, 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. You will receive either of the following:  
*Bronze-leaf Fennel – anise-flavored, feathered foliage; can be used for garnish or flavor enhancer for salads, soups, and egg dishes; rich in vitamin A and contains calcium, phosphorous, and potassium
*Oregano – member of the mint family and is similar to marjoram, but not as sweet and more pungent flavor and aroma; good in soups and tomato-based dishes.

KOHLRABI (Green): a delicious bulbous member of the cabbage family about the size of a golf ball to tennis ball size with greens attached; green or purple skin and crisp, apple-white flesh tubers. Peel the skin off and eating them raw like an apple with a taste similar to a cabbage and broccoli stems.
-How to use: good steamed and then mashed with potatoes, added to soups or stews, added to slaws or salads, or delicious sliced and eaten raw with dip; the greens can be prepared like kale/collards!
-How to store: store in refrigerator for up to a month.

RED or GREEN LEAF LETTUCE: You will receive Cherokee (a red Summer Crisp with medium-sized, red heads with thick, crisp leaves that have dark red color with good flavor) OR Tropicana (a green leaf lettuce with large, bright green heads with thick crumpled leaves; good in salads and sandwiches).
-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.

GREEN ONIONS (also called “scallions ” or “spring onions”): young shoots of red or white onions with long green stalks and 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.
-How to store: refrigerate in damp towel/plastic bag for 5-7 days.

PURPLE BACCHUS RADISH or ORGANIC BEETS from Second Spring Farm: Since we didn’t have enough of either of these, you will receive either Purple Bacchus Radish (stunning, purple, round radish with white inner flesh; very good flavor and not too hot; excellent source of vitamins A, C, and the B’s) OR Red Ace Beets (see above for description).
-How to use: raw dipped in hummus, 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.

SPINACH: crisp, dark green leaf–best eaten raw or with minimal cooking to obtain the beneficial chlorophyll, as well as vitamins A and C; delicious flavor when juiced.
-How to use: toss in fresh salad, add to sandwiches, saute, steam, braise, or add to crepes, quiche, lasagna, and soups.
-How to store: refrigerate with a damp towel/bag for up to 1 week.

U-PICK STRAWBERRIES: red, conical fruit with tiny white flowers. We are inviting you to come to our Honey Bee U-pick site (5700 Scio Church Rd.) at the corner of Zeeb and Scio Church Roads in Ann Arbor to pick your own FREE 1 quart as part of your share (and you can pick extra quarts for someone else less able-bodied, if you like) through Sunday, June 9.  We are open 7 days a week from 8 AM to 7 PM for the month of June.  If you have a physical disability such as an injury or the inability to bend or walk very well, please send an email to info@tantrefarm.com to preorder your 1 quart to pick up for this week’s share at the Honey Bee U-pick, the Farm in Chelsea on Wed. or Friday distributions, the Sat. Washtenaw Food Hub distributions, and at the Wed & Sat AA Farmers Market. Unfortunately we can’t deliver preorders to any other sites due to lack of refrigeration and logistics. Extra quantity for U-pick is $6/lb and Already Picked are $5/pint.
-How to use: excellent in smoothies, juiced, jams, in desserts like pie
-How to store: Do not wash until you are ready to consume them. Place them on a paper towel in a tightly-covered container in the refrigerator for 2 to 3 days. 

WHITE HAKUREI TURNIPS and GREENS: a bunch of white salad turnips with round, smooth roots that have a sweet, fruity flavor with a crisp, tender texture. Both roots (good source of Vitamin C, potassium, and calcium, and delicious raw!) and greens are edible!
-How to use: greens good in salads and soups and can be steamed or sautéed with leeks; roots can be roasted, steamed, or sautéed.
-How to store: remove greens from turnip root and store separately in plastic bag in refrigerator for up to 3 days; roots can last up to 1-2 weeks in refrigerator.

ANNOUNCEMENTS
1.  STRAWBERRIES FOR MEMBERS! We will be open today from 8 AM until 7 PM for strawberry picking for $6/lb at HoneyBee U-pick in Ann Arbor.  We will be open 7 days a week unless the weather is bad or the patch needs a rest. We will provide buckets for picking.  We will also try to have “already picked” berries there for sale at that location for $5/pint if we have enough staff to pick them each day. (See above for details of 1 free quart in your share!). Just tell the strawberry attendant that you are a member, and sign your name. 

2. CORRECTION:  FAMILY FARM HIKE on THIS COMING SUNDAY, June 9, from 2-3 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 and try samples of many things. We might also get a chance to visit the pigs and the baby chicks and maybe make some seed balls for planting!  Meet at the picnic tables behind the Main House.

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 from 8 AM-1 PM starting June 1. 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).

4. HONEYBEE U-PICK: We are opening on Saturday, June 1, this week from 8 AM until 7 PM for strawberry picking at 5700 Scio Church Road on the corner of Zeeb Rd. and Scio Church Rd. in Ann Arbor, since the strawberries are ready! We will be open 7 days a week unless the weather is bad. Just look for a beautiful, artisanal, timber frame barn in the middle of the field. We will provide buckets for picking, but please bring your own containers to transfer strawberries into, or we will provide bags or cardboard trays. We will also try to have “already picked” berries for sale if we have enough staff to pick them. Other u-pick opportunities might by blueberries in July, raspberries in July through September, and u-pick flowers from July 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. PICK UP TIMES & LOCATIONS REMINDER:
*Ann Arbor Farmers’ Market (Wed.)—7 AM to 12 PM
*MOVE Fitness & Wellness Studio (Wed)—8 AM to 9:30 AM
*Farm (Wed.)—10 AM to 7 PM
*Washtenaw Food Hub (Wed.) –4 PM to 8 PM (Come inside the new Sunflower Farm Market to pick up your share)
**Pure Pastures (Wed.) —9 AM to 11 AM (JESSICA there most of the time)
*Farm (Fri.)—2 PM to 7 PM
*Community High School (Sat.) —7 AM to 12 PM
*Washtenaw Food Hub (Sat.)—9 AM to 12 PM
*Chelsea Farmers’ Market (Sat.)—8 AM to 12 PM
*Argus-Packard (Sat) — 9 AM to 3 PM
*RoosRoast-Rosewood (Sat)–9 AM to 11 AM
*HoneyBee U-pick (Sat)–8 AM to 12 PM 

FOOD FOR THOUGHT
by Kori Kanayama

Happy June! I’m Kori, guest-writing for Deb this week. You may recognize my name from the two cooking classes Deb helped me lead at the big farm kitchen last fall that were such fun! I have photos of our wild cooking adventures to share with y’all😊

I love hanging out and cooking at Tantre Farm! I’m now scheming😉 to start up some satisfying and useful activities at the Washtenaw Food Hub as Deb revs up the Sunflower Farm Market and Richard prepares River Song Creamery for occupancy, all during these last few months of spring! The Washtenaw Food Hub website will go live soon with more details emerging in the coming weeks.

With this being such exciting times, I’m thrilled to share some seasonal recipes tested on the fresh and unique vegetables in your CSA box this week. This produce, grown in the soil nurtured by 30 years of agroecological practices, changed how I cook and eat. Ingredients of such compelling quality lend themselves to simple preparations that preserve their integral characteristics.

I chose and wrote the following recipes for our mutual benefit, with the following philosophy:

1. Cooking primarily with what’s fresh and in season ensures eating for peak flavor, nutrition, and economy. My top tip, because everything else flows from this, for real.
2. Keep it simple. Apply the same technique to various vegetables of similar character. Switch up the aromatics (onions, garlic, ginger, etc), herbs and seasonings for variety.
3. Tips to spread prep throughout the week to eat well without losing our minds, say making broth from vegetable clippings, freeze half and use the rest the next day for pea soup.

RECIPES

Split Pea Soup with Home Made Veggie Broth:
Adapted from Simplest Split Pea Soup from Mark Bittman’s How to Cook Everything Vegetarian

Once you have frozen, concentrated veggie broth, this recipe is so easy to make in an Instant Pot, it’s almost dumb. Save the ends from onion, carrot, celery, turnip, beets, garlic, mushroom; stems of herbs and kale. Kale ribs impart a strong taste, which is fine as long as they don’t predominate.

Using an Instant Pot or any pressure cooker allows for faster, unattended cooking, no stirring necessary. I found my perfectly working Instant Pot on Facebook Marketplace for $30.00. The convenience makes the purchase worthwhile, in my opinion.

Ingredients:
6 cups vegetable stock made from about 1 gallon ziplock bag full or 2-3 quart bags full of vegetable clippings, frozen
2.5 cups split peas, washed (A container full of Michigan organic green split peas can be purchased from the Sunflower Food Market for $3.00).

Broth and Pea Prep:
1. Save vegetable clippings in a ziplock bag in the freezer. When a gallon bag or 2-3 quart bags are full, throw them in a medium size pot, enough to cover the bottom in a 2-3 inch layer.
2. Add good-tasting water to cover plus an inch or two over, and bring to a boil. Lower the heat, cover, and simmer for up to 10 minutes. Turn the heat off and let it cool, up to overnight.
3. Strain the broth into a bowl or another pot and discard the cooked clippings. Divide the broth into 2 or 3 small containers, freeze the portions you are not using immediately. The broth is concentrated, will give sufficient flavor diluted.
4. Pick over the peas (sort for pebbles and foreign objects by spreading peas in a single layer), clean in one or two washes of water, and drain.
5. Dilute your homemade stock to make 6 cups, or use premade.

Cooking Instructions:
1. Place the washed and drained peas in your Instant Pot and add the measured stock.
a. Set the Instant Pot for 3 minutes to cook at pressure for 3 minutes.
b. Let the pressure release naturally until the lid opens, or wait as long as you can before releasing the valve.
2. If using a regular pot, bring to boil over medium-high heat, turn the heat down to low, cover partially and cook, stirring occasionally, until the peas are very soft.
3. Mix the soup to check thickness. Split peas fall apart in cooking.
a. For a smoother texture, mash with a masher, put it through a blender, or use an immersion blender.
b. If you think it’s too thick, thin it with water to a preferred consistency.
4. Season to taste with salt, pepper, coriander, cumin, etc.
5. Serve with a favorite chopped fresh herb and/or tomatoes as garnish. Adding a half cup of cooked grain such as rice, buckwheat, millet, or Job’s Tears, makes a one-dish meal.

“Jumped” Kale or Sturdy Greens
Adapted from Red, White & Greens: The Italian Way with Vegetables by Faith Willinger

I’ve made various versions of “jumped” (a brief stir fry treatment with butter) greens countless times. This is the version I’ve settled on. Wilting sturdy greens by vaporizing vinegar or water before sauteing garlic, which easily burns, is my twist that gives the greens a more complex, slightly sweet flavor without sweeteners. You can stick with water only or substitute Tantre’s gorgeous green onions for garlic to get a milder taste.

Ingredients:
1-2 bunches kale or other sturdy greens like broccolini or wild purslane, washed and still wet, ribs removed, cut into ribbons about an inch wide
1-2 tablespoons apple cider vinegar plus water to make approximately ¼ cup liquid
2-3 garlic cloves or 2 green onions, chopped
4 tablespoons extra virgin olive oil
1 hot red pepper, chopped, or dried hot pepper flakes to taste

Cooking Instructions:
1. Put the still wet kale ribbons in a medium to large frying pan on moderate heat. Sprinkle vinegar and water, cover with a lid and let steam for 2 minutes.
2. Remove the lid, make a hole in the middle by pushing the kale to the perimeter of the pan, add half of the olive oil, garlic or onion in the middle. Stir to coat and when the garlic/onion begins to sizzle, add the hot pepper. Cook, lowering the heat to keep the aromatics from burning, until the garlic barely begins to color.
3. Combine the kale with the sautéed aromatics. If the kale is still undercooked, add 1-2 tablespoons water and cook until it evaporates. Covering the pan for a minute or two speeds up the cooking without burning.
4. Turn off the heat, season with salt to taste, and add the remaining olive oil. Serve warm.

Asparagus With Sesame and Cheese Dressing:
Adapted from a book of simple Japanese recipes for first-time cooks published in 2000

I just found this in a sweet cookbook from a Japanese neighbor containing cool recipes. The combination of cheese and sesame is a surprise that works well both in terms of color and flavor paired with asparagus! Though the recipe called for cream cheese, cottage cheese worked well, and I might prefer the texture.

Ingredients:
1-2 bunches asparagus, the stringy bottom parts removed and washed
Salt to taste
3-4 oz cottage or cream cheese
2-3 tablespoons sesame seeds
½-1 teaspoon sugar
2 teaspoon water, if needed

Cooking Instructions:
1. Cut the asparagus in an 1-½ long pieces. Reserve the tips because they cook faster.
2. Put the cheese in a small bowl.
3. Roast the sesame seeds in a small pan or a baking dish in a toaster oven until they turn a slightly darker color and fragrant. Grind them in a mortar or a spice grinder and add to the bowl with the cheese.
4. Blanch (briefly boil) or steam the asparagus for just a minutes or two, just until they are bright green, adding the tips last. Drain, immerse in cold water to stop cooking, drain in a colander and put in a large mixing bowl.
5. Add the sugar to the small bowl of cheese and ground sesame seeds and mix. If it seems dry, add water.
6. Combine the dressing with the asparagus. Taste and adjust the seasoning, adding a pinch of salt if desired.

Congratulations for taking advantage of this remarkable community wealth! If you tried one or more of the recipes above, please let us know how the food turned out for you at kori@kanayamapartners.com and any other feedback. Deb and I would love to hear from you!

Back to top