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 1/2 lb. broccoli rabe (rapini), discard coarse stem ends
2 tsp. minced garlic clove or garlic scapes
3 tbsp. butter
2 tbsp. minced fresh parsley
2 tsp. fresh grated lemon rind
In a heavy kettle cook the broccoli rabe covered in very little water until stems are tender. Sauté garlic in butter over medium heat 3 minutes. Drain the broccoli rabe, toss with garlic mixture, parsley, salt and pepper. Garnish with lemon rind. Serves 4.
(from www.cooks.com)
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)
1 pound broccoli florets
1 large bunch broccoli rabe (1 lb. or more)
sea salt
2 Tbs. olive oil
2 large garlic cloves (1 minced and 1 cut in half crosswise)
several pinches red pepper flakes
2 Tbs. chopped oregano
aged red wine vinegar
4 large slices of hearty country bread
1/4 to 1/2 pound fresh mozzarella, thinly sliced
Thickly peel the broccoli stems. If longer than a few inches, coarsely chop them. Peel the larger of the broccoli rabe stalks, then chop them along with the thinner stems. Coarsely chop the greens. Bring a large pot of water to a boil. Add salt, then the vegetables. Cook until tender, about 5 minutes, then scoop them into a colander to drain. Reserve 2 cups of the cooking water. Warm the 2 tablespoons oil in a skillet. Add the vegetables along with a cup of the reserved cooking water, the minced garlic, pepper flakes, and oregano. Turn with tongs to mix in the garlic, then lower the heat. Make sure there’s ample liquid in the pan. The greens shouldn’t fry, plus you’ll want extra liquid to spoon over them. Taste for salt, then season with a few drops of good strong vinegar. Preheat the broiler. Toast the bread, then rub it with the halved garlic clove. Immediately lay the cheese over the top, then broil just until it begins to droop or bubble a little. Transfer the toasts to plates, then cover them with greens and their juices. Add a few drops of olive oil to each, as well as any remaining pan juices. Serves 4.
(from Local Flavors by Deborah Madison)
1 1/2 lb. broccoli rabe (rapini), discard coarse stem ends
2 tsp. minced garlic clove or garlic scapes
3 tbsp. butter
2 tbsp. minced fresh parsley
2 tsp. fresh grated lemon rind
In a heavy kettle cook the broccoli rabe covered in very little water until stems are tender. Sauté garlic in butter over medium heat 3 minutes. Drain the broccoli rabe, toss with garlic mixture, parsley, salt and pepper. Garnish with lemon rind. Serves 4.
(from www.cooks.com)
4 boneless, skinless chicken breast halves
2 cups fresh lemon balm leaves
1/2 cup sliced red onion
1/2 cup dry white wine
1 1/2 cups sliced mushrooms
1/2 cup coarse mustard
1 Tbsp. Worcestershire sauce
Juice of 2 lemons
1 Tbsp. olive oil
1 Tbsp. butter
Marinate the chicken breasts in the lemon juice for 1-2 hours, set aside. Heat the butter, or margarine, and oil in a large skillet. Sauté the mushrooms and red onion just until tender, then set aside. Add the chicken and lemon juice to the pan, cover and cook over low-medium heat 15-20 minutes, turning once, until lightly browned. Remove the chicken and keep warm. And the wine, mustard and Worcestershire sauce to the pan and bring to the boil. Reduce heat and simmer, uncovered, until the sauce thickens. Return the chicken and vegetables to the pan. Layer the lemon balm leaves on top of the mixture and continue to simmer until the leaves are just wilted. Serve at once over a hot bed of rice.
1 Tbsp. shallots, minced
2 Tbsp. lemon balm, minced
1/2 tsp. lemon zest
6 Tbsp. fresh lemon juice
4 Tbsp. white wine vinegar
1 tsp. Dijon mustard
1 tsp. brown sugar
8 Tbsp. vegetable oil
Mix first 7 ingredients together, and then slowly blend in the oil. Mix well before serving. This is delicious on salads, especially fish or chicken salads. You can also marinate chicken or fish piece in this mixture before cooking. After cooking, serve the vinaigrette as a sauce. Makes about 2/3 cup.
Pastry:
1 cup flour
4 Tbsp. butter or margarine
Pinch of salt
Filling:
4 Tbsp. butter or margarine
2 Tbsp. honey
12 oz. cream cheese
2 eggs, beaten
6 Tbsp. lemon balm, minced
Preheat oven to 400 degrees. First, make pastry. Sift flour and salt into medium bowl. Cut in butter until mixture resembles fine breadcrumbs. Add enough water to make a soft dough. Roll out to line a 7-inch quiche dish. Bake unfilled for 15 minutes. For filling: beat margarine, honey, and cream cheese together in a bowl until soft and creamy. Beat in eggs and fold in lemon balm. Reduce oven temperature to 350 degrees. Pour filling into baked pastry shell. Bake for 45 minutes or until filling is golden and set, but not cracked. Serve with whipped cream, or cover chilled cake with a thin layer of sour cream. Makes 6 servings.
3/4 cup milk
1 or 2 Tbsp. lemon balm
1 Tbsp. lemongrass
1 Tbsp. lemon thyme
2 cups flour
1 1/2 tsp. baking powder
1/4 tsp. salt
2 eggs
1 cup sugar
6 Tbsp. margarine or butter, softened
1 Tbsp. grated lemon zest
2 cups fresh blueberries
Preheat oven to 350 degrees. Scald milk, Place milk, lemon balm, lemongrass, and lemon thyme in food processor or blender. Process until well chopped. Set aside to allow flavors to blend. Combine flour, baking powder, and salt. Place milk mixture and flour mixture in a food processor. Add eggs, sugar, butter, and lemon zest. Blend well until dough is mixed. Combine the blueberries into the dough by hand. Pour mixture into greased 9-inch by 5-inch loaf pan. Bake for about 50 minutes. Test with a toothpick, if batter remains on toothpick, bake for a few more minutes. Glaze if desired, or serve dusted with powdered sugar. Makes 1 loaf.
4 boneless, skinless chicken breast halves
2 cups fresh lemon balm leaves
1/2 cup sliced red onion
1/2 cup dry white wine
1 1/2 cups sliced mushrooms
1/2 cup coarse mustard
1 Tbsp. Worcestershire sauce
Juice of 2 lemons
1 Tbsp. olive oil
1 Tbsp. butter
Marinate the chicken breasts in the lemon juice for 1-2 hours, set aside. Heat the butter, or margarine, and oil in a large skillet. Sauté the mushrooms and red onion just until tender, then set aside. Add the chicken and lemon juice to the pan, cover and cook over low-medium heat 15-20 minutes, turning once, until lightly browned. Remove the chicken and keep warm. And the wine, mustard and Worcestershire sauce to the pan and bring to the boil. Reduce heat and simmer, uncovered, until the sauce thickens. Return the chicken and vegetables to the pan. Layer the lemon balm leaves on top of the mixture and continue to simmer until the leaves are just wilted. Serve at once over a hot bed of rice.
1 Tbsp. shallots, minced
2 Tbsp. lemon balm, minced
1/2 tsp. lemon zest
6 Tbsp. fresh lemon juice
4 Tbsp. white wine vinegar
1 tsp. Dijon mustard
1 tsp. brown sugar
8 Tbsp. vegetable oil
Mix first 7 ingredients together, and then slowly blend in the oil. Mix well before serving. This is delicious on salads, especially fish or chicken salads. You can also marinate chicken or fish piece in this mixture before cooking. After cooking, serve the vinaigrette as a sauce. Makes about 2/3 cup.