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 cup good-quality prepared mayonnaise
¼ cup lemon juice
1 tsp. grated lemon rind
1 tsp. capers
2 Tbsp. chopped fresh dill, plus a little more for garnish
Whisk all ingredients. Serve garnished with fresh dill.
(from Savoring the Seasons from the Heartland by Beth Dooley and Lucia Watson)
Olive oil
1 carrot, sliced
2 garlic cloves, minced
6 mushrooms, sliced
1 onion, chopped
1 bunch tat soi
salt and pepper to taste
Sauté garlic and onion in olive oil until translucent. Add carrot slices and sauté 3 minutes. Add sliced tat soi stems and cook another minute. Salt and pepper to taste. Add mushroom slices and stir fry another minute. Add tat soi greens and steam with a cover for 3 minutes. Add a little hot water, if necessary. Serve hot.
2 quarts fresh assorted greens
2 Tbsp. white wine vinegar
1 Tbsp. vermouth
1 scant Tbsp. Dijon mustard
1/4 tsp. soy sauce
1/4 tsp. ground cumin
1/2 tsp. curry powder
1 tsp. sugar
1/4 tsp. freshly ground pepper
1/3 c. vegetable oil
Optional: 1 diced apple, 4 chopped scallions, 1/3 c. dry roasted peanuts, 1 Tbsp. toasted sesame seeds, 1/4 c. raisins
Wash, dry, and tear greens into bite-sized pieces. Combine remaining ingredients in a jar and shake well. Pour into salad bowl. Place greens in salad bowl on top of dressing, but do not toss. Cover bowl tightly with plastic wrap; refrigerate an hour or so. Just before serving, add any or all of the optional ingredients and toss. 6 servings.
(Recipes from a Kitchen Garden)
1/3 c. sesame or olive oil
1 tsp. minced garlic, pressed to a paste
1-2 tsp. grated fresh gingerroot or 1/4 tsp. powdered ginger
dash of cayenne
2 Tbsp. fresh lemon juice
1 tsp. sesame seeds
1 Tbsp. chopped scallion
salad greens (any of the greens in your box)
Mix all ingredients; toss with salad greens (also good with bok choy, snow peas, or cucumbers). Makes about 1/2 cup dressing.
(From Asparagus to Zucchini: A Guide to Farm-Fresh, Season Produce, MACSAC)
1 large bunch sorrel, stems removed
5 sprigs basil leaves
1/2 c. fresh parsley leaves
1/2 c. olive oil
1 clove garlic
fresh juice from 2 oranges
salt and pepper to taste
Combine all ingredients and mix until liquefied in a blender. Add salt and pepper to taste and toss with any fresh salad greens.
(Mad Mares Cookbook)
1 bunch dandelion greens (or mustard/turnip greens or spinach)
3 strips of bacon, cooked (reserve 3 Tbs. of the bacon grease)
1/3 cup of white vinegar
2 Tbs. sugar
2 Tbs. honey
Pinch of salt
To a pan, add bacon drippings, vinegar, sugar, honey and salt and heat gently until sugar is melted and desired balance of sweet and sour is achieved. You can increase the amount of sugar or honey to balance the vinegar. Pour the dressing over your greens and toss to coat. Allow the warm dressing to wilt the greens for about a minute. Serve with crumbled bacon over the top if you like.
(from www.houndstoothgourmet.com by Ramona)
8 ounces skinless dry fava beans
1 pound dandelion greens
1 small bunch Italian parsley, washed and stemmed
1/2 cup extra virgin olive oil
Salt and pepper
Soak the fava beans in warm water for 4 hours. Drain the beans and place them in a pot with water to cover by 1 inch. Add salt and bring to a simmer over medium heat. Cook 45 to 60 minutes or until the beans are soft. Add more warm water if needed to keep the beans covered as they cook. Drain the beans. Place the beans in a food processor. Add parsley leaves and 1/4 cup oil. Process until smooth. Wash the dandelion greens and trim the stem ends. Cut the greens into bite size pieces. In a large pot of boiling salted water, cook the greens until tender. Drain the greens. In a large skillet, combine the remaining 1/4 cup oil and the dandelion greens. Add the fava puree and mix well. Season to taste with salt and pepper. Serve warm. Serves 6.
(from www.epicurean.com)
8 oz. dried fava beans, (soaked overnight), drained
6 large clove garlic, finely chopped
1/4 cup extra virgin olive oil
2 Tbs. coarsely chopped flat-leaf parsley
1 large leek, (white & 3″ of green), coarsely chopped
1 lb. dandelion greens, (washed well), chopped into 2″ pieces
3 medium ripe tomatoes, (include juice), chopped
½ tsp. crushed red pepper
½ tsp. dried oregano
Salt and pepper to taste
8 oz. ziti pasta
Put soaked fava beans and 6 cups water in a large pot. Cover and bring to a boil over high heat. Stir in half of the chopped garlic, 2 tablespoons olive oil, and parsley. Lower heat to medium, cover, and cook at a medium boil, stirring occasionally, for about 1-1/2 hours, or until beans are tender. Meanwhile, in a large skillet, heat remaining 2 tablespoons olive oil over medium-high heat. Add remaining garlic, leeks, dandelions, and tomatoes with their juices. Cover skillet and cook for about 45 minutes, stirring occasionally, until sauce has thickened. Sprinkle with crushed red pepper, oregano, salt, and pepper. Stir well to mix. Lower heat and keep warm while beans continue to cook until tender. Cook ziti according to package directions. Drain and add pasta to cooked dandelion greens. Cover and keep warm. When beans are done, mash them lightly with a potato masher. Add the dandelion/ziti mixture to pot of beans and stir well to combine. Cook for 10 minutes, stirring occasionally. Taste for seasonings. Serves 4.
(from www.fooddownunder.com)
1 pint raspberries
4 Tbsp. powdered sugar
3-4 Tbsp. chopped rose petals
Puree raspberries; strain out seeds. Whisk in powdered sugar until dissolved. Stir in chopped rose petals. Serve over frozen vanilla custard, on cake pieces, etc. Makes ½ to ¾ cup.
(From Asparagus to Zucchini by MACSAC)
1 cup strawberries, rinsed, hulled and sliced
1 tablespoon balsamic vinegar
¾ teaspoon freshly ground pepper
½ teaspoon sugar
¼ teaspoon salt
2 tablespoons almond oil or canola oil
Place strawberries, vinegar, pepper, sugar and salt in a blender or food processor; process until pureed, stopping once or twice to scrape down the sides. Add oil and process until smooth. Makes about 3/4 cup. Stored in a covered container for up to 2 days.
(from www.eatingwell.com)