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 kohlrabi
2 Tbs. butter
1 Tbs. lemon juice
1 clove garlic, minced
1 Tbs. minced fresh parsley
salt and pepper to taste
Trim kohlrabi, but do not peel. Steam over simmering water, covered, for about 40 minutes or until tender. Cool slightly, then peel and chop. In saucepan, melt butter over medium heat; stir in lemon juice, garlic, and parsley. Cook 2 minutes. Add kohlrabi; toss to coat. Season with salt and pepper. Serves 4.
(from Farm-Fresh Recipes, by Janet Majure)
3 medium kohlrabi, trimmed of stalks and leaves
2 Tbs. butter
1/4 c. Parmesan cheese
salt and pepper to taste
1 Tbs. minced parsley
Peel kohlrabi and shred with grater or food processor. Cook kohlrabi in butter over medium heat, stirring often, until tender, about 8 minutes. Sprinkle with the cheese, salt, and pepper. Toss and cook just until the cheese melts about 1 minute. Garnish with parsley and serve immediately. Serves 4.
(from Farm-Fresh Recipes, by Janet Majure)
3 kohlrabi, peeled
3 medium carrots
4 Tbs. peanut oil
3 cloves garlic, peeled and thinly sliced
3 green onions, sliced
1-2 fresh chili peppers, sliced
1/2 c. water
salt
4 Tbs. oyster sauce (optional)
Slice kohlrabi and diagonally into thin, elongated ovals. Heat peanut oil in wok or large, heavy skillet; when it begins to smoke, toss in garlic and ginger. Stir once, then add kohlrabi and carrots; toss and cook 2 minutes. Add green onions and chilies; stir-fry 1 minute, then pour in 1/2 cup water. Cover, reduce heat and cook 5 minutes. Remove cover and toss in a little salt and the oyster sauce, if using. Serves 4.
(from The Goodness of Potatoes and Root Vegetables)
1 pound kale (about 2 bunches), ribs & stems cut away
1 tablespoon olive oil
1 1/2 cups sliced green onions
1 cup frozen (or fresh) corn, thawed, drained
1/2 cup chopped, drained, roasted red peppers
1 garlic clove, minced
2 cups water
1 1/2 cups yellow cornmeal
2 1/2 cups reduced-fat (2%) milk
1 teaspoon salt
Nonstick vegetable oil spray
4 large eggs
1 cup reduced-fat (2% milk; 1/3 less fat) sharp cheddar cheese
1 teaspoon hot pepper sauce
Cook kale in large pot of boiling salted water until tender, about 10 minutes. Drain; cool. Squeeze dry. Finely chop kale. Heat oil in large nonstick skillet over medium-high heat. Add onions, corn, red peppers, and garlic; stir 3 minutes. Mix in 1 1/2 cups kale. Remove from heat. Whisk 2 cups water and cornmeal in bowl to blend. Bring milk and salt to simmer in heavy large saucepan over medium heat. Gradually whisk in cornmeal mixture. Stir until mixture boils and thickens, about 5 minutes. Cool slightly. Preheat oven to 350°F. Spray 13x9x2-inch baking dish with nonstick spray. Whisk eggs in large bowl to blend; gradually whisk in warm cornmeal mixture. Stir in kale mixture, cheese, and hot pepper sauce. Transfer to prepared dish; smooth top. Bake until set and golden, about 35 minutes. Serve warm.
Makes 8 servings.
(from Bon Appétit, Nov. 2001, “Cooking for Health”)
1 1/2 c. dried red kidney beans, soaked overnight
2 bay leaves
1/2 tsp. thyme leaves
1 1/2 tsp. sea salt
1 white onion, finely diced
1 large bunch kale (any variety or collards)
2 Tbs. olive oil, plus extra to finish
3/4 c. chopped cilantro, divided
3 oz. feta cheese, crumbled
Drain the beans, cover with plenty of water, and bring to a boil. Remove scum from surface, then add herbs, salt, and all but 1/2 c. of the onion. Lower the heat and simmer until tender, about 1 1/2 hours. Slice the kale leaves from their stems with a knife. Chop coarsely into bite-size pieces and rinse well. Bring a few quarts water to a boil; add salt and the kale. Simmer until tender, 5-7 minutes, and then pour into a colander to drain. Heat the oil in a skillet. Add the remaining 1/2 cup onion and 1/2 cup cilantro. Cook over medium heat until the onion softens, about 10 minutes. Then add the kale and beans with enough of the cooking liquid for plenty of sauce. Simmer together for at least 10 minutes; then serve garnished with crumbled feta and the remaining cilantro. Serves 4.
(from Local Flavors, by Deborah Madison)
2 Tbs. vegetable oil
1 c. chopped onions
2 garlic cloves, minced or pressed
2 1/2 c. peeled and cubed winter squash (such as acorn, delicata, or kabocha)
2 celery stalks, diced
1/2 c. peeled and diced carrots
2 1/2 c. cubed potatoes
1 tsp. dried oregano
2 tsp. salt
1/2 tsp. black pepper
6 c. water
4 c. chopped kale/collard greens
1 1/2 c. cooked (or 15-oz. can) cannellini beans
Warm the oil in a large soup pot on medium heat. Add the onions and garlic, and sauté for 5 minutes. Add the squash, celery, carrots, potatoes, oregano, salt, pepper, and water; cook for 10 minutes or until potatoes are almost done. Add the kale and beans (drained) and simmer for another 5 to 7 minutes, until the kale is tender and the beans are hot. Yields 12 cups. Serves 6 to 8.
(from Moosewood Restaurant Daily Special, by the Moosewood Collective)
1 bunch raw kale, chopped and stemmed
2 cloves garlic
1/4 c. oil
2 to 3 good-sized Tbs. dark miso
Put half of all ingredients in a blender or food processor to mix well. When blended, add the other half of your ingredients until you have a thick paste. Add more oil (or even water), if it is too thick to move the blade). Let sit for 1 hour or more so flavors can blend. Serve over pasta or as a dip with veggies.
(from Mad Mares Cookbook)
1 lb. kale
5 medium potatoes, thinly sliced
2 garlic cloves, minced
1 1/2 cups grated Swiss cheese
6 Tbs. butter
1/2 tsp. salt
1 1/4 cups milk
Clean and pull the stems from the kale leaves. Cook about 7 minutes. Drain and cool. Chop and set aside. Preheat oven to 425 degrees. Generously butter a 10x10x2-inch baking dish or other shallow baking dish. Spread half the potato slices on the bottom of the dish. Spread on all of the kale; then sprinkle on the garlic and half of the cheese, butter salt and pepper. Top with the remaining potato slices, cheese, butter, salt and pepper. Carefully pour in the milk and gently shake the dish to distribute. Bake 50 minutes or until the potatoes are tender and the top is nicely browned.
(from Quick Vegetarian Pleasures, by Jeanne Lemlin)
2 c. vegetable stock
1 c. diced red pepper
1 c. corn kernels
1 1/4 c. uncooked basmati rice
1 tsp. dried thyme
4 lb. kale or other greens (mustard, turnip, collards)
1 1/4 c. skimmed ricotta
2/3 c. grated Parmesan cheese
1/2 tsp. salt
fresh ground pepper to taste
1/2 c. fresh bread crumbs
olive oil spray
Combine stock, pepper, corn, rice, and thyme in saucepan. Bring to boil. Cover and simmer on low until rice is tender, about 15 minutes. Set aside. Preheat oven to 400 degrees. Wash greens and remove stems. Cover and cook in large pot over medium heat until greens wilt, about 5 minutes. (Water on leaves should be enough.) Drain and coarsely chop. Fluff rice. In large bowl, combine greens, rice mixture, ricotta, half of the Parmesan, salt, and pepper. Place in oiled, 2-quart gratin dish. Sprinkle with remaining Parmesan and bread crumbs and spray well with oil. Bake 30 minutes until golden.
(from Mad Mares Cookbook)
1 Tbs. minced ginger root
1 tsp. soy sauce
1/2 Tbs. safflower oil
1/4 cup water
1/4 lb. kale, chopped
1 tsp. toasted sesame seeds (optional)
In a medium skillet, cook the ginger root in oil, stirring over medium heat for 1 minute. Add the kale and turn heat up to medium high. Add the soy sauce and water. Then stir-fry until the kale is wilted, but still slightly crunchy (about 3 minutes). Sprinkle with sesame seeds. Serve warm or cold.
(from Vegetarian Times Complete Cookbook)