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 bunch fresh mint
½ tsp. coarse salt
1 tsp. sugar
¼ cup fresh lemon juice
In a blender add the squeezed lemon juice, salt, sugar, and mint leaves. Blend and stir occasionally until all mint leaves are pureed. Serve with sliced lamb or vegetables. Enjoy!
2 c. thinly sliced radishes
3 or 4 green onions, chopped
4 oz. Feta Cheese, crumbled
10 to 12 Kalamata olives, pitted, and chopped coarsely
1 Tbsp. chopped fresh mint
¼ tsp. salt
Freshly ground pepper
1 ½ Tbsp. olive oil
1 Tbsp. freshly-squeezed lemon juice
Toss together the radishes, green onions, Feta cheese, olives, and mint. Season with the salt and pepper. Toss again. Whisk the olive oil and lemon juice together and pour over the vegetable mixture. Toss to coat vegetables with dressing. Serves 6 to 8.
(from Rolling Prairie Cookbook by Nancy O’Connor)
2 tablespoons olive oil
2 onions chopped (about 2 cups)
8 cups turkey stock or chicken stock
1/4 cup white rice (not cooked)
4-6 carrots, sliced (to make 1 cup)
2 tablespoons chopped ginger
1 1/2 cups diced cooked turkey or chicken
3 tablespoons lemon juice
2 teaspoons hot pepper flakes
1-2 tablespoons finely shredded mint leaves
salt and fresh ground pepper
Heat a large pot over a low flame. Add olive oil and onions, and lightly sweat the onions, about 7 minutes. Add stock, carrots, and rice. Bring to a boil, reduce the heat, and cover. Simmer for 10minutes then add the ginger, turkey, lemon juice, and hot pepper flakes. Continue to simmer until rice is cooked and vegetables are tender. Salt and pepper to taste and add mint. Serve.
Juice of 1 lemon
3 Tbs. extra virgin olive oil
salt and pepper to taste
3 leeks, white and light green parts only, sliced thinly crosswise
2 ripe tomatoes or cherry tomatoes
1 cucumber
1/2 c. chopped parsley or cilantro for garnish
Whisk together lemon and oil with a healthy pinch of salt and several grindings of pepper. Toss with leeks. Core large tomatoes, cut them in half horizontally, and shake out their seeds, squeezing gently. Chop. Peel the cucumber, if necessary, cut in two lengthwise, and scoop out seeds with a spoon. Slice thinly. Combine all ingredients, and taste and adjust seasoning. Garnish, and serve. Serves 4.
(Contributed by CSA member, Robin Little)
12 ounces uncooked spinach pasta, any shape
6 cloves garlic, minced
2 large leeks, cleaned, trimmed, & thinly sliced
2 tsp. fennel seed or chopped fennel
1 Tbs. olive oil
1 can (28 oz.) crushed tomatoes or fresh tomatoes
1/2 c. Kalamata olives, chopped
1 tsp. dried oregano
salt & black pepper to taste
2 ounces feta cheese, crumbled
Cook pasta and set aside. Sauté garlic, leeks, and fennel seed in oil in large skillet until leeks are soft, about 20 minutes. (If mixture sticks to the pan, add a little water.) Stir in tomatoes, olives, oregano, and salt. Simmer uncovered until sauce is reduced, about 20 minutes. Remove from heat; add black pepper and feta cheese. Combine sauce with pasta and serve. Makes 4 servings.
(From Asparagus to Zucchini: A Guide to Farm-Fresh, Season Produce, MACSAC)
Any green vegetable (such as spinach, komatsuna, Chinese cabbage, green beans, etc.)
2-4 tablespoons roasted and/or ground white, tan or black sesame seeds
2 tablespoons sugar
2 tablespoons soy sauce
2 tablespoons chicken broth or dashi
Combine all sauce ingredients and mix. Boil or steam vegetable until desired doneness. Strain vegetable and dash with cold water. Squeeze vegetable to release most of the water. Cut vegetable to desired size. Lightly dress vegetable with sesame dressing. For green beans, sprinkle sugar on beans while hot so the sugar will dissolve. Sprinkle ground or whole roasted sesame seeds and add soy sauce to desired taste and toss.
Juice of 1 lemon
3 Tbs. extra virgin olive oil
salt and pepper to taste
3 leeks, white and light green parts only, sliced thinly crosswise
2 ripe tomatoes or cherry tomatoes
1 cucumber
1/2 c. chopped parsley or cilantro for garnish
Whisk together lemon and oil with a healthy pinch of salt and several grindings of pepper. Toss with leeks. Core large tomatoes, cut them in half horizontally, and shake out their seeds, squeezing gently. Chop. Peel the cucumber, if necessary, cut in two lengthwise, and scoop out seeds with a spoon. Slice thinly. Combine all ingredients, and taste and adjust seasoning. Garnish, and serve. Serves 4.
(Contributed by CSA member, Robin Little)
12 ounces uncooked spinach pasta, any shape
6 cloves garlic, minced
2 large leeks, cleaned, trimmed, & thinly sliced
2 tsp. fennel seed or chopped fennel
1 Tbs. olive oil
1 can (28 oz.) crushed tomatoes or fresh tomatoes
1/2 c. Kalamata olives, chopped
1 tsp. dried oregano
salt & black pepper to taste
2 ounces feta cheese, crumbled
Cook pasta and set aside. Sauté garlic, leeks, and fennel seed in oil in large skillet until leeks are soft, about 20 minutes. (If mixture sticks to the pan, add a little water.) Stir in tomatoes, olives, oregano, and salt. Simmer uncovered until sauce is reduced, about 20 minutes. Remove from heat; add black pepper and feta cheese. Combine sauce with pasta and serve. Makes 4 servings.
(From Asparagus to Zucchini: A Guide to Farm-Fresh, Season Produce, MACSAC)
Any green vegetable (such as spinach, komatsuna, Chinese cabbage, green beans, etc.)
2-4 tablespoons roasted and/or ground white, tan or black sesame seeds
2 tablespoons sugar
2 tablespoons soy sauce
2 tablespoons chicken broth or dashi
Combine all sauce ingredients and mix. Boil or steam vegetable until desired doneness. Strain vegetable and dash with cold water. Squeeze vegetable to release most of the water. Cut vegetable to desired size. Lightly dress vegetable with sesame dressing. For green beans, sprinkle sugar on beans while hot so the sugar will dissolve. Sprinkle ground or whole roasted sesame seeds and add soy sauce to desired taste and toss.
1 lb. sweet or hot Italian sausage
1 bunch broccoli rabe
Cut sausage into 1″ pieces and put at the bottom of a 9″x13″ baking pan. Cut stems off broccoli rabe. Place rabe over sausage and cover pan with aluminum foil. Bake at 350 degrees for 1 hour. Mix sausage and broccoli rabe with the juice at the bottom of pan. Easy and delicious.
(from COOKS.COM)