Tantré Farm’s mission is to produce and distribute fresh produce, while serving as an educational, sustainable, and social network for our surrounding community. We hope to achieve this mission through our CSA, Farmers’ Markets, Farm-to-School program, local stores, local restaurants, schools, and other community connections.
Our goals at Tantré Farm are to produce fresh, healthy foods for the local community, provide quality of life for the farmer, and sustain economic viability for the farm with care and respect for nature’s diversity.
1 onion, diced
2 stalks celery, diced
2 carrots, dices
2 cloves garlic, minced
2 potatoes, diced
1 (14.5 oz. can diced tomato
1/4 cup red wine
4 cups veggie bouillon
1 (15.5 oz.) cannellini beans, rinsed and drained
2 bunches Swiss chard, stemmed and chopped
salt and pepper to taste
Sauté onion; add celery, carrots and garlic; cook until soft. Add all
other ingredients; cover and bring to a boil; simmer until everything
is tender.
(contributed by CSA member, Carrie Sercel)
1 c. par-boiled carrots
1 small onion, chopped
1-1/2 c. cubed, par-boiled potatoes
1 c. chopped tomato
1/4 tsp. cumin
1 bunch chard (or kale), chopped
1 c. cooked white bean
salt and pepper to taste
In a med. saucepan, combine carrots, potatoes and approx. 1 cup water. Simmer on low heat for 30 min., or until a fork pierces easily. Add onion, tomato and cumin, and simmer for an additional 10 min. Add beans, collard leaves, salt and pepper and simmer for 5 min. Serve over rice.
(from Capay Organic Farm CSA “Farm Fresh To You” website)
3/4 cup walnut pieces
1 tablespoon Dijon mustard
1 acorn squash, cut into 1-1/2 inch thick rings, seeds removed
2 tablespoons lemon juice
2 tablespoons extra-virgin olive oil
2 cloves garlic, minced
1 bunch chard, stems removed, washed and cut into 3/4-inch wide ribbons
8 ounces orzo pasta
1 medium red onion, sliced 1/4-inch thick
2 tablespoons fresh dill
4 ounces smoked salmon, cut into thin strips
Preheat oven to 350 degrees. Toast walnuts until lightly browned. Put squash rings in a steamer. Place over boiling water, cover & cook until tender, about 20 minutes. Set aside. Whisk together mustard, lemon juice & salt & pepper to taste. Whisk in oil. In a skillet add onions & cook over medium heat, stir often, until onions are completely soft & browned, about 10 minutes. Transfer onions to a bowl & add mustard mixture. Cook pasta. Drain, rinse in cool water & drain again. In a skillet, over medium high heat, add garlic & cook 2 minutes. Add chard & cook until just wilted. Remove from heat. Stir in onion mixture, dill, pasta, half the salmon & half the walnuts. Season to taste. Place a squash ring on each of 4 plates. Fill center with chard mixture. Top with remaining salmon & walnuts. Serve warm.
(from Capay Organic Farm CSA “Farm Fresh To You” website)
2 T. butter
2 T. flour
1 c. milk (or soy milk, vegetable stock)
1 T. olive oil
1 sweet red pepper, seeded and diced
1 clove garlic
1/2 c. leeks
1/2 c. fresh string beans
4 c. Swiss chard, or beet greens, chopped
1 T. tarragon vinegar
8 tortillas
1-1.5 c. mild enchilada sauce (optional)
1 c. grated Monterey Jack cheese (optional)
Prepare the white sauce: Melt butter in small saucepan. Whisk in flour, stirring until smooth. Heat mixture for 1 minute. Slowly add milk, stirring constantly. Cook over medium heat until sauce is thickened.
Prepare the enchiladas: Preheat oven to 350 degrees. Heat oil in skillet over moderate heat. Add pepper, garlic, leeks, and sauté for 3 minutes. Add beans to this mixture. Cook, stirring, for 2 minutes. Add chard or beet greens and a little water; stir into mixture and cover. Add 1 T. water, if the mixture seems too dry. Cook until chard/greens is wilted. Then add tarragon vinegar and stir. Combine white sauce with vegetable mixture, stirring to mix well. Remove from heat. Steam or soften tortillas if necessary. Lightly oil a baking dish. Put about 1/2 c. of vegetable mixture into each tortilla and fold over. Place in baking dish. Bake for 20 minutes. Optional: pour enchilada sauce over the filled tortillas. Sprinkle grated cheese over top. Then bake.
(The Cooks Garden)
2 Tbs. olive oil
2 bunches chard, washed and coarsely chopped
3 red bell peppers, chopped
1 large onion, chopped
2 c. grated Monterey Jack cheese (about 8 oz.)
1/2 c. grated Parmesan cheese
2 large tomatoes, thinly sliced
bread crumbs for the top
Grease a 13”x9” glass-baking dish. Heat 1 tablespoon oil in large saucepan or Dutch oven over high heat. Add chard and sauté until wilted, about 3 minutes. Transfer chard to colander and drain well, pressing on chard with back of spoon to release liquid. Heat remaining 1 tablespoon oil in heavy, large saucepan over medium heat. Add bell peppers and onion and sauté until tender, about 8 minutes. Mix in chard and toss to combine. Mix in half of each cheese. Season to taste with salt and pepper. Spoon into prepared dish. Overlap tomato slices atop vegetable mixture, covering completely. Season tomatoes with salt and pepper. Sprinkle on remaining cheeses and breadcrumbs. Cover with foil. Preheat oven to 350 degrees. Bake casserole until heated through, about 40 minutes. Uncover; bake until top begins to brown, about 10 minutes.
(Mad Mares Cookbook)
2 c. brown rice, cooked
8 oz. Swiss chard leaves, torn or chopped
4 cloves garlic, minced
16 oz. tomato-based sauce*
1 Tbsp. tamari soy sauce
2 c. shredded Co-jack cheese
Mix all the ingredients together and place in greased casserole. Cover. Bake in preheated 350 degree oven until cheese is thoroughly melted–about 20 minutes.
*The following sauces have been used with good results: marinara, enchilada, arriabiata, various salsas.
NOTE: More cheese can be layered on top. More sauce can also be used. It’s very easy to make several casseroles at once when there is a lot of chard available, then wrap and freeze. One recipe takes about 1 to 1 1/2 hour to cook when frozen. (contributed by Lisa Putman–CSA member)
(from Master Cook)
1-2 Tbs. butter
2 Tbs. water
1 lb. carrots, very thinly sliced
3 Tbs. fresh anise hyssop leaves or flowers, very finely chopped
1 Tbs. lemon juice
In a saucepan, melted butter, add water, and steam carrots, chopped anise hyssop and lemon juice for 6 to 10 minutes, just until tender, but still crisp. Salt to taste. Serve warm.
(Mad Mares Cookbook)
2 medium zucchini or summer squash, trimmed, grated
1/2 teaspoon salt
1 cup plain yogurt
3/4 cup sour cream
2 tablespoons olive oil
1 tablespoon white wine vinegar
1/4 cup chopped fresh cilantro
2 large garlic cloves, minced
1 teaspoon ground cumin
Generous pinch of cayenne pepper
Assorted cruditis
Pita bread, cut into triangles
Place grated zucchini in colander and sprinkle with salt. Let drain 30 minutes. Rinse zucchini. Drain well. Using kitchen towel, squeeze as much water from zucchini as possible. Whisk 1 cup yogurt, 3/4 cup sour cream, 2 tablespoons olive oil and 1 tablespoon vinegar in medium bowl until well blended. Mix in zucchini, cilantro, garlic, cumin and cayenne pepper. Season mixture to taste with salt and pepper. Cover dip and refrigerate 2 hours to blend flavors. (Can be prepared 1 day ahead. Keep refrigerated.) Transfer dip to serving bowl. Serve with cruditis and pita bread. Makes about 2 1/2 cups.
(from Bon Apetit March 1996)
4 medium summer squashes-cut into 1/4 inch lengthwise slices
4 medium zucchini, cut into 1/4 inch lengthwise slices
1/2 pound of baby greens
1/4 cup olive oil
2 cloves garlic, minced
1/4 cup fresh basil, chopped
1/4 cup fresh parsley, chopped
1 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
3 cloves garlic, very thinly sliced
1/4 cup olive oil
2-3 anchovies, rinsed, dried and roughly chopped
3 medium tomatoes, roughly chopped
1/4 cup Moroccan dry cured olives, pitted and roughly chopped
3 tablespoons balsamic vinegar
1 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
6 ounces feta cheese
Prepare grill for medium high heat. In a large bowl toss to combine: squashes, olive oil, garlic, basil, parsley, salt and pepper. Place on grill 2-3 minutes each side, or until grill marked. Turn and cook other side. Remove and set aside. In a sauté pan over medium heat, add shaved garlic and anchovies. Cook just until the garlic starts to turn golden brown. This will happen quickly, be sure to watch carefully. Add tomatoes and olives and cook 2-3 minutes. Stir in balsamic vinegar. Season with salt and pepper. To plate, combine zucchini with greens and place small mound in the center of plate. Spoon tomatoes and olives over zucchini. Roughly grate feta over top. Serve immediately. Enjoy!
(From Chef Todd English)
16 oz. medium-sized pasta
6 Tbs. olive oil
2 garlic cloves, crushed
2 medium zucchinis, halved lengthwise, 1/4” slices
2 fresh tomatoes, diced
1/2 tsp. crushed red pepper flakes
1/4 c. chopped fresh basil
1 (6 oz.) can sliced black olives
salt and pepper to taste
Cook pasta, drain and keep hot. Meanwhile, heat oil in skillet over medium heat. Sauté garlic and zucchini until tender, about 3-5 minutes. Add tomatoes, pepper flakes, basil, and olives; season with salt and pepper. Simmer 10 minutes. Toss with hot pasta. Serves 4.
(Farm-Fresh Recipes by Janet Majure)