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Tantré Farm

Ecologically-Grown Produce – Chelsea, MI

Tantre Farm

Tantré Farm

Mission Statement

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.

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Category Archives: rosemary

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ROSEMARY ROASTED BLUE POTATOES

Posted on October 26, 2010 by adminJune 5, 2016

1 pound small blue potatoes, unpeeled but washed whole, any sprouts or bruises removed1/4 cup olive oil2 tablespoons dried rosemary leaves, slightly crushed1 tablespoon sea salt, slightly crushed Preheat oven to 400 degrees F. Cover bottom of natural finish skillet … Continue reading →

Posted in potatoes, rosemary

ROSEMARY ROASTED BLUE POTATOES

Posted on October 26, 2010 by adminJune 5, 2016

1 pound small blue potatoes, unpeeled but washed whole, any sprouts or bruises removed1/4 cup olive oil2 tablespoons dried rosemary leaves, slightly crushed1 tablespoon sea salt, slightly crushed Preheat oven to 400 degrees F. Cover bottom of natural finish skillet … Continue reading →

Posted in potatoes, rosemary

MAPLE SAGE DRESSING

Posted on February 10, 2010 by adminOctober 5, 2016

2 large shallots6 cloves garlic4 T. chopped, fresh sage1 oz. lemon juice3 oz. red wine vinegar3 oz. maple syrup1 sprig rosemarysalt and pepper to taste Blend all ingredients together. Drizzle in 2 cups of oil and about 3 oz. of … Continue reading →

Posted in garlic, rosemary, sage, shallots

ROSEMARY LEMONADE

Posted on February 10, 2010 by adminOctober 5, 2016

4 cups water6 sprigs (each about 5 inches long) fresh rosemary3/4 cup sugar (or more, to taste)1/2 cup freshly squeezed lemon juice (about 3 large lemons) Bring the water to a boil in a medium pot, and then reduce the … Continue reading →

Posted in rosemary

ITALIAN POTATOES WITH ONION AND ROSEMARY

Posted on February 10, 2010 by adminOctober 5, 2016

2 ¼ lb. potatoes (about 4 potatoes), scrubbed, and thinly sliced (about 4 cups)10 ounces onion (about 1 large onion), peeled and thinly sliced (about 1 ¾ cup)2 cloves garlic, chopped1/3 cup dry white wine2 Tbsp. chopped fresh flat-leaf parsley2 … Continue reading →

Posted in onions, parsley, potatoes, rosemary

ROAST BEEF SEASONING

Posted on February 10, 2010 by adminOctober 5, 2016

3 Tbs. parsley2 Tbs. rosemary & chives1 Tbs. EACH thyme, summer savory, & minced garlic Mix well and store in covered jar. Use 2 tablespoons per roast, and spread on the roast the last hour or so of cooking. (The … Continue reading →

Posted in chives, parsley, rosemary, thyme

MAPLE SAGE DRESSING

Posted on February 10, 2010 by adminOctober 13, 2017

2 large shallots6 cloves garlic4 T. chopped, fresh sage1 oz. lemon juice3 oz. red wine vinegar3 oz. maple syrup1 sprig rosemarysalt and pepper to taste Blend all ingredients together. Drizzle in 2 cups of oil and about 3 oz. of … Continue reading →

Posted in garlic, rosemary, sage, shallots

ROSEMARY LEMONADE

Posted on February 10, 2010 by adminOctober 13, 2017

4 cups water6 sprigs (each about 5 inches long) fresh rosemary3/4 cup sugar (or more, to taste)1/2 cup freshly squeezed lemon juice (about 3 large lemons) Bring the water to a boil in a medium pot, and then reduce the … Continue reading →

Posted in rosemary

ITALIAN POTATOES WITH ONION AND ROSEMARY

Posted on February 10, 2010 by adminOctober 13, 2017

2 ¼ lb. potatoes (about 4 potatoes), scrubbed, and thinly sliced (about 4 cups)10 ounces onion (about 1 large onion), peeled and thinly sliced (about 1 ¾ cup)2 cloves garlic, chopped1/3 cup dry white wine2 Tbsp. chopped fresh flat-leaf parsley2 … Continue reading →

Posted in onions, parsley, potatoes, rosemary

ROAST BEEF SEASONING

Posted on February 10, 2010 by adminOctober 13, 2017

3 Tbs. parsley2 Tbs. rosemary & chives1 Tbs. EACH thyme, summer savory, & minced garlic Mix well and store in covered jar. Use 2 tablespoons per roast, and spread on the roast the last hour or so of cooking. (The … Continue reading →

Posted in chives, parsley, rosemary, thyme

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2510 Hayes Rd, Chelsea, MI 48118 tel: 734-475-4323

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