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.
1-2 zucchini, sliced
4-6 Tbs. olive oil
2-3 Tbs. lemon juice
2 cloves garlic, crushed
1 tsp. caraway seeds, crushed
salt and pepper to taste
pinch of paprika
Steam zucchini or boil in salted water for 2-3 minutes. While they are cooking, whisk oil into lemon juice. Add garlic, caraway seeds, salt and pepper. Drain zucchini and place in a serving dish. Pour the dressing over, and mix well. Sprinkle a little paprika on top before serving, either hot or cold. Serves 4.
(The World in Your Kitchen)
2 skinless, boneless chicken breast halves
3 Tbsp olive oil
1 onion, chopped
3 cloves garlic, minced
1 lb chopped tomatillos
2 jalapenos, seeded and minced
4 c chicken broth
Cayenne pepper & salt to taste
2 Tbsp chopped fresh cilantro
Pound chicken thin, and brown in hot oil over high heat about 2 minutes per side. Remove chicken. Add onions and garlic; sauté until golden. Stir in tomatillos, jalapenos, and broth. Bring to a boil. Reduce heat and simmer, covered, 15 minutes. Puree vegetables. Return to pot, and reheat. Add cayenne pepper. Shred chicken. Add to soup. Season with salt and pepper. Stir in cilantro just before serving. Makes about 4 cups.
(from Janet Majure’s Farm Fresh Recipes)
1 lb tomatillos
5 cloves Tantré garlic
1 small bunch cilantro
2 shallots or 1 Tantré onion
4 tomatoes, chopped
½ tsp sugar
1 jalapeno pepper, stem and seeds removed
Finely chop all ingredients. Mix in glass bowl, cover, and refrigerate or serve fresh.
Use ripened red jalapenos for hot salsa, or zestify with juice from 1 lime. Makes about 4 cups.
(from Janet Majure’s Farm Fresh Recipes)
2 Tantré Poblano peppers or Anaheim peppers
3 large Tantré tomatillos
2 cloves Tantré garlic
¼ c sour cream
Grill or broil peppers until skin blackens and blisters. Wrap blackened peppers in kitchen towel and cool at least 10 minutes. Peel off charred skin, remove stem and seed. Remove tomatillo husks, wash and drop in boiling water. Boil until tender, about 5 minutes. Cool. Remove skin and stem. Place peppers, garlic, and tomatillos in food processor or blender; process coarsely. Add sour cream. Blend until smooth. If desired, add more sour cream to cut the heat. Makes about ¾ cup.
(from Janet Majure’s Farm Fresh Recipes)
1 lg. tomato, cored & finely diced
2 lg. tomatillos, husks removed, chopped
1/4 c. minced red bell pepper
2 tbsp. minced red onion
1 tsp. grated lime peel
1 tbsp. lime juice
Mix all ingredients together. Serve, or let stand, covered, up to 2 hours. Makes about 2 1/2 cups.
4 Tbs. butter
2 cloves garlic, minced (3-4 garlic scapes, chopped)
2 Tbs. minced fresh parsley
1 Tbs. minced fresh tarragon
1 medium onion, chopped
1 lb. romaine lettuce, finely shredded
1 bunch watercress (or Komatsuna), minced
1 qt. beef or vegetable stock
2 egg yolks
2 c. half and half
salt and pepper to taste
Heat butter in saucepan over medium-high heat; add garlick parsley, tarragon, and onion. Cook until onion is translucent. Add lettuce and watercress. Stir over low heat 5 minutes. Stir in the stock and simmer uncovered 30 minutes. When ready to serve, beat the egg yolks and the cream together with several tablespoons hot soup, then pour in, stirring constantly over low heat until the soup thickens slightly. Stir in salt and pepper and serve. Serves 6.
(Farm-Fresh Recipes by Janet Majure)
2 cups mashed, cooked rutabaga
1 cup soft bread crumbs
1 Tbsp. sugar
¼ tsp. ground mace
1/8 tsp. ground ginger
¼ tsp. salt
½ cup milk
1 egg
1 Tbsp. butter, in small pieces
Combine mashed rutabaga with bread crumbs, sugar, mace, ginger, and salt. Beat milk and egg together; stir into rutabaga mixture. Pour into greased casserole dish and dot with butter. Bake at 350 degrees until top is lightly browned, about 45 minutes. Serves 2-3.
(From Asparagus to Zucchini: A Guide to Farm-Fresh, Seasonal Produce by Madison Area Community Supported Agriculture Coalition—1st edition)
1 large rutabaga (about 2 pounds), peeled, diced into 2-inch pieces
1 1/2 teaspoons salt, divided
butter for greasing the baking dish
2 eggs plus 1 egg yolk, beaten
1/4 cup heavy cream
1/4 cup dried bread crumbs
1 tablespoon maple syrup
pinch freshly grated nutmeg
1/3 cup raisins, plumped in hot water for 15 minutes and drained (optional)
freshly ground black pepper
2 tablespoons butter
Bring a large pot of water to boil. Add the rutabaga and 1 teaspoon salt, partially cover, and cook until the rutabaga is very soft, 30 to 45 minutes. (You will need to reserve 1/2 cup of the cooking water.) Preheat the oven to 350° F. Coat a 2-quart baking dish with butter. Beat the eggs and egg yolk in a medium bowl. Stir in the cream, bread crumbs, maple syrup, and nutmeg. Drain the rutabaga, reserving 1/2 cup of the cooking water. Mash the rutabaga thoroughly with a potato masher or run it through a food mill. If the mixture seems dry, add a little of the reserved rutabaga water as you mash. Add the egg mixture, raisins, remaining 1/2 teaspoon salt, and a few grindings of pepper; stir to combine. Transfer the rutabaga pudding to the prepared baking dish. Smooth the top and dot with butter. Bake until lightly golden on top, about 45 minutes. Serve hot. Serves 6 to 8.
(from Farmer John’s Cookbook by John Peterson)
2 1/2 lb. rutabagas, peeled, cut into 1/2 inch cubes
2 Tbs. butter, softened
1/2 c. heavy or whipping cream
3/4 c. Lemon-Rum Applesauce (recipe follows)
salt and freshly ground pepper
Cook the rutabagas in boiling salted water until very tender, about 30 minutes. Drain. Preheat the oven to 350 degrees. Mash rutabagas in the butter and cream until smooth. Beat in the applesauce. Add salt and pepper to taste. Transfer the mixture to a baking dish. Bake for 15 minutes before serving.
Lemon-Rum Applesauce
2 large green apples, peeled, cored, sliced
1/2 tsp. finely slivered lemon peel
1/4 c. packed brown sugar
1/8 tsp. ground cinnamon
1 Tbs. dark rum
Cook apple slices, lemon, sugar, and cinnamon in a medium saucepan, covered, over low heat. Stir occasionally, until tender about 30 minutes. Mash until smooth. Stir in the rum and butter.
(Greene on Greens by Bert Green)
3 pounds rutabaga, peeled and cut into 2-inch pieces
2 to 2 1/2 pounds potatoes, peeled and cut into 2-inch pieces, about 5 or 6 medium
2 tablespoons butter
2/3 cup milk
1/4 teaspoon pepper
1/4 teaspoon nutmeg, or to taste
2 teaspoons chopped parsley, optional
Cook rutabaga and potatoes in salted water in separate saucepans. When both are tender, remove from heat. Rutabaga will take about 30 minutes, and potatoes will take about 20 to 25 minutes. Drain; puree or mash rutabaga well, then mash the potatoes. Combine mashed rutabaga and potatoes; add butter, milk, pepper, and nutmeg. Beat well. Taste and add more salt if necessary. Garnish with chopped parsley, if desired. Serves 6 to 8.
(from www.southernfood.about.com)