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.
kale
olive oil
sea salt or tamari
Preheat oven to 350 degrees. Destem kale and chop it into 1-2 inch pieces. Put in bowl and coat lightly with olive oil and sea salt or tamari (soy sauce). Place on cookie sheet and bake for a 2-3 minutes, then flip leaves over and bake another couple of minutes until crispy, but not brown. (Keep an eye on it, since it can burn quickly!)
1/4 c. white wine
1 c. finely chopped onions
1 c. finely diced celery or celeraic
1 c. finely diced carrots
1 1/2 c. peeled & diced potatoes
1 1/2 c. peeled & diced parsnips
8 c. vegetable stock or water
1/2 tsp. thyme
2 tsp. crushed garlic
1 Tbsp. soy sauce
2 c. chopped kale
Combine wine, onions, celery, and carrots in large pot over medium heat, and cook, stirring occasionally, until vegetables are tender, about 25 minutes. Stir in potatoes, parsnips, stock, thyme, garlic, and soy sauce. Bring to simmer, cover and cook over low heat until potatoes are not quite tender, about 15 minutes. Add greens and cook 10-15 minutes longer. Makes 8 1/2 cups.
(from Asparagus to Zucchini: A Guide to Farm-Fresh, Seasonal Produce, by Madison Area Community Supported Agriculture Coalition)
1 bunch kale, stems removed, torn (about 3 cups)
2 cloves garlic, crushed
1/2 tsp. kosher salt
2 Tbs. balsamic vinegar
1/4 c. olive oil
Bring 6 cups water to a boil in a large saucepan. Add kale and boil until it is bright green and wilted, about 5 minutes. Remove kale with a slotted spoon and plunge into cold water. Drain kale and pat or spin dry. Set aside. Put garlic, salt, balsamic vinegar, and olive oil in a serving bowl and mix thoroughly. Add the blanched kale and toss to coat. Serve warm, at room temperature, or chilled. Makes 4 servings.
(from Learning to Eat Locally)
Option #1 (yields 1 quart)
2 apples or pears
5 leaves of kale
1/2 bunch of mint
2 cups water
Blend well.
Option #2 (yields 1 quart)
5 leaves kale
2 kiwi
1 banana
2 cups water
Blend well.
(contributed by CSA member, Cher Dowling, who adapted it from Green For Life, by Victoria Boutenko)
4 tomatoes, each cut lengthwise into 4 slices
1/4 teaspoon (heaping) Dijon mustard
1/4 pound green beans, trimmed
1 tablespoon olive oil
2 tablespoons fresh orange juice
1 teaspoon minced shallot or garlic
1/4 teaspoon fresh lemon juice
1 cup mixed salad greens
1/4 teaspoon freshly grated orange zest
Preheat oven to 450 degrees F. and lightly grease a baking sheet. Arrange tomatoes in one layer on baking sheet and season with salt and pepper. Roast tomatoes in middle of oven 15 minutes, or until edges are browned, and cool. While tomatoes are roasting cook beans in salted boiling water 3 minutes, or until crisp-tender. In a colander drain beans and rinse under cold water until cool. Drain beans and pat dry. In a bowl whisk together juices, zest, mustard, oil, shallot, and salt and pepper to taste. Arrange tomatoes, overlapping them, on 2 plates and mound mixed salad greens and beans on top. Drizzle salads with vinaigrette. Serves 2 as a first course or side dish.
(from Capay Organic Farm CSA “Farm Fresh To You” website)
3 carrots, halved lengthwise and cut into 1-1/2-inch long pieces crosswise
3 cups green beans
2 teaspoons white wine vinegar
1/4 cup walnut pieces
3 tablespoons crumbled blue cheese
1 tablespoon Dijon mustard
1/4 teaspoon pepper
1/2 teaspoon salt
2 tablespoons olive oil
Bring pot of salted water to a boil. Add carrots; cook 2 minutes. Add green beans; cook until tender. Drain and set aside. Meanwhile, heat skillet over medium-high heat. Add walnuts; cook, stirring occasionally, until fragrant and lightly toasted. Remove and set aside. In a bowl combine vinegar, mustard, salt and pepper. Slowly whisk in oil until mixture thickens slightly. Toss carrots and green beans with dressing. Transfer to serving bowl; sprinkle with blue cheese and reserved walnuts. Serves 4.
(from Capay Organic Farm CSA “Farm Fresh To You” website)
1 pound thin green beans
Balsamic vinegar (sometimes we use red which adds a more robust flavor)
Sea salt to taste
Freshly ground spices (black and white peppercorns, caraway seed, sesame seed, fennel seed, mustard seed, whole coriander and rosemary)
Gently steam beans until al dente. Drain. Put in glass or stainless steel refrigerator dish. Sprinkle with salt and herb blend. Add Balsamic vinegar. Stir every so often making sure all beans get their turn in the marinade. Keeps in refrigerator until eaten.
(Contributed by CSA members, Don and Carolyn Dana Lewis)
1/4 c. minced onions
1/4 tsp. salt
2 garlic cloves, chopped
2 Tbs. oil
1 Tbs. vinegar
pepper to taste
chopped herbs–thyme, dill or summer savory
1 pound trimmed green beans
Mix all ingredients except beans. Marinate raw beans in dressing for 24 hours. Serve.
(from Rose Valley Farm Food Book)
1 1/2 pounds green beans, cooked
1 garlic clove, diced
1 small onion, thinly sliced
1 Tbs. olive oil
2 tomatoes (or several cherry tomatoes), seeded, peeled, and coarsely chopped
salt and pepper to taste
1 Tbs. chopped fresh basil or 1 tsp. of dried basil
1 Tbs. chopped fresh parsley or 1 tsp. of dried
Cut beans into 1-inch lengths; set aside. Sauté garlic and onion in oil in skillet until soft. Add tomatoes, salt and pepper and cook 2 minutes. Stir in basil and green beans. Cover, reduce heat to low and simmer 3 minutes. Remove from heat, stir in parsley, and serve immediately. 4-6 servings.
(from Asparagus to Zucchini: A Guide to Farm-Fresh, Season Produce, MACSAC)
2 Tbs. vegetable oil or butter
2 c. chopped onions
3 c. green beans, whole or halved
4 medium fresh tomatoes, chopped
OR 1 1/2 c. undrained canned tomatoes
3 Tbs. fresh lemon juice
1/8 tsp. dried thyme
1/4 tsp. dried marjoram
1/4 tsp. dried basil or 1 Tbsp. fresh basil, chopped
salt and pepper to taste
Sauté the onions in the oil/butter until translucent. Add the beans and cook about 5 minutes, stirring frequently, until they turn a bright, shiny green. Stir in tomatoes, lemon juice, herbs, and spices. Lower the heat and simmer, covered, 10 to 15 minutes, until the beans are tender and the flavors have merged. Stir occasionally to prevent sticking.
(from Mad Mares Cookbook)