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.
2 qt. med. cucumbers (about 3 lb.)
4 small onions
1½ tsp. celery seed
1 green pepper
1½ Tbs. mustard seed
2 Tbs. salt
1½ tsp. turmeric
2½ c. vinegar
2½ c. sugar
Slice cucumbers, onions, and pepper. Heat vinegar, sugar, and spices except turmeric. Add vegetables to cooking solution. Don’t allow to boil. Add turmeric and stir. Stuff into jars. Keeps in fridge for 2 weeks.
(from Mad Mares Cookbook)
1 lb. zucchini or summer squash variety, chopped
3/4 lb. seedless cucumber (about 2 C.) or scoop seeds out
1/3 C. chopped sweet onion
1/4 C. white wine vinegar
1/4 C. water
1 tsp. chopped fresh hot green chile
1 1/8 tsp. salt
1 tsp. ground coriander
1/2 C. crème fraîche (4 oz.) or plain yogurt
Garnish with fresh cilantro or parsley, chopped
Purée zucchini, cucumber, onion, vinegar, water, chile, 1tsp. salt and 1/2 tsp. coriander in a blender until very smooth. Whisk remaining 1/8 tsp. salt & 1/2 tsp. coriander into crème fraîche or yogurt. Serve topped with dollops of crème fraîche or yogurt & cilantro or parsley.
(from Gourmet Magazine, August 2006)
1 bunch cilantro
1 bunch parsley
4 cloves garlic
1/4 c. vinegar or lemon juice
1 Tbs. tamari
1 Tbs. honey or rice syrup
basil or ginger to taste (optional)
1/4 to 1/2 c. tahini
Wash cilantro and parsley and remove the stems. Blend all ingredients, except tahini, in blender on medium speed for 1 minute. Empty into a bowl. Vigorously stir in tahini to desired thickness. Chill. Serve as a salad dressing over steamed vegetables, or as a dip. Also delicious as a sauce for brown rice. Makes 1 1/2 cups.
(from Seeds of Change Catalog)
1 bunch celery
2 roasted red peppers, cut into strips
4 oz. mozzarella cheese, cut into strips
2 Tbsp. chopped fresh basil
6 Tbsp. extra virgin olive oil
2 Tbsp. freshly squeezed lemon juice
1 small clove garlic, minced (about ½ tsp.)
½ tsp. salt
¼ tsp. freshly ground black pepper
3 eggs, hard-cooked, sliced
Combine the celery, roasted red peppers, mozzarella, and basil in a large bowl. Whisk together the oil, lemon juice, garlic, salt, and pepper in a small bowl. Pour the dressing over the salad; toss to coat. Cover the bowl and chill for at least 2 hours. Toss again before serving. Arrange the egg slices decoratively around the salad. Serves 4-6.
(from Farmer John’s Cookbook: The Real Dirt on Vegetables, by John Peterson)
1 apple, cored and cut into 1/2-inch pieces
2-3 celery stalks, thinly sliced
1/3 c. crumbled blue or Roquefort cheese
enough of your favorite salad greens (kale?) for 2
1 Tbs. balsamic vinegar or fresh lemon juice
1 Tbs. olive oil
1 tsp. honey
salt and ground black pepper
Combine the apples, celery, cheese, and bite-size pieces of greens in serving bowl. Toss with vinegar or lemon juice, oil, and honey. Add salt and pepper to taste. Serve immediately. Serves 2.
(from Moosewood Restaurant Cooks at Home)
1 Tbs. butter
1 c. or more chopped celery with leaves
1/3 c. thin onion slices
2 c. chicken or vegetable stock
2 c. milk, divided
1 1/2 Tbs. cornstarch
2 Tbs. chopped fresh parsley
Melt butter in saucepan, add celery and onion, and sauté 2 minutes. Add stock; simmer 10 minutes. Strain or purée soup. Return to heat, add 1 1/2 cups of the milk, and bring to a boil. Dissolve cornstarch in remaining 1/2 cup of milk; stir gradually into hot soup. Bring to a boil again; stir and cook about 1 minute. Sprinkle with parsley. Makes 4 cups.
(from Joy of Cooking)
2-3 Tbs. salad oil
5-6 c. sliced celery, cut crosswise at an angle
2-3 c. carrots, cut in julienne (matchstick) strips
1/4 c. onion, chopped
1 Tbs. soy sauce or 1/2 tsp. salt
1/4 c. toasted sliced almonds
Heat the oil in a large skillet. Add the celery, carrots, and onions. Sauté until almost tender, about 6 minutes. Stir in the soy sauce or salt and almonds. Cook and stir until celery is tender-crisp, about 2 minutes longer. Serves 4-6.
(from Fast and Healthy Ways to Cook Vegetables)
1 large celeraic (about 1 lb.)
½ cup orange juice
3 firm tart apples
½ cup mayonnaise
1 cup chopped celery
½ cup chopped walnuts
Salt and freshly ground pepper
Peel and julienne celeriac into matchstick pieces. Toss with orange juice until coated. Peel, core, and chop apples; mix with celeriac. Marinate for 10 minutes, turning often; strain, reserving juices. Place mayonnaise in a large bowl, and little by little, add orange juice marinade until thinned to the point where it coats a spoon thickly. Beat smooth and combine with the drained celeriac, apples, celery, and nuts. Marinate for 2 hours, season with salt and pepper, and serve. Makes 5 cups.
(from Victory Garden, by Marian Morash)
1 celery root (celeriac–1 lb.), trimmed, peeled, cut into 1/2-inch pieces
1 lb. parsnips, trimmed, peeled, cut into 1/2-inch pieces
1 lb. potatoes, peeled, cut into 1-inch pieces
1 cup milk
1 tablespoon butter
Cook celery root and parsnips in large pot of boiling salted water until beginning to soften, about 10 minutes. Add potatoes; cover and cook until all vegetables are tender, about 20 minutes longer. Drain well. Transfer vegetables to processor. Add milk; puree until almost smooth. Return puree to same pot; stir over medium heat until heated through. Season with salt and pepper. Mix in butter. Transfer to bowl. Serve.
(from Bon Appétit, January 1998)
4 green onions (scallions)
1/2 cucumber
3 carrots
6 large tomatoes, skinned
10 button mushrooms
3 sticks celery
1 green pepper, chopped
15-20 tiny cauliflower flowerets, separated
15-20 baby radishes, quartered
1 Tbs. chopped watercress, or chia
2 sprigs fresh coriander (cilantro), or parsley, chopped
8 lettuce leaves
Trim the green onions and slice them diagonally into thin slices. Peel the cucumber and quarter it lengthwise. Use a sharp knife to remove the soft, seedy center, discard this, and dice the remaining flesh. Peel the carrots and slice them thinly, cutting the carrots diagonally with a sharp knife. Quarter the skinned tomatoes and cut away the tough green cores. Thinly slice the mushrooms and celery. Cut the pepper in half lengthwise, discard the seeds and stringy parts then chop the flesh. Mix together all the dressing ingredients. Whisk thoroughly using a fork, or balloon whisk, until the mixture becomes thick and cloudy. Arrange the lettuce leaves on a serving dish. Mix all the prepared vegetables together, and pile on top. Just before serving, spoon a little of the dressing over the salad and serve the remainder separately in a small jug.
(from Capay Organic Farm CSA “Farm Fresh To You” website)