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 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)
Sesame seeds
2 Tbs. sugar
2 Tbs. red wine vinegar
minced garlic or garlic scape to taste
dry mustard to taste
salt and pepper to taste
1/4 cup salad oil
1 bunch spinach, cleaned & stemmed
1 cup strawberries, sliced or chunked
1 1/2 tsp. fresh dill or 1/2 tsp. dried
Toast sesame seeds in dry skillet or hot oven for several minutes, tossing often; let cool. Combine sugar, garlic, dry mustard, salt and pepper. Whisk in oil in thin stream. Toss with spinach, strawberries, dill, and sesame seeds. Serves 4.
(From Asparagus to Zucchini by MACSAC)
2 medium zucchini or summer squash, trimmed, grated
1/2 teaspoon salt
1 cup plain yogurt
3/4 cup sour cream
2 tablespoons olive oil
1 tablespoon white wine vinegar
1/4 cup chopped fresh cilantro
2 large garlic cloves, minced
1 teaspoon ground cumin
Generous pinch of cayenne pepper
Assorted cruditis
Pita bread, cut into triangles
Place grated zucchini in colander and sprinkle with salt. Let drain 30 minutes. Rinse zucchini. Drain well. Using kitchen towel, squeeze as much water from zucchini as possible. Whisk 1 cup yogurt, 3/4 cup sour cream, 2 tablespoons olive oil and 1 tablespoon vinegar in medium bowl until well blended. Mix in zucchini, cilantro, garlic, cumin and cayenne pepper. Season mixture to taste with salt and pepper. Cover dip and refrigerate 2 hours to blend flavors. (Can be prepared 1 day ahead. Keep refrigerated.) Transfer dip to serving bowl. Serve with cruditis and pita bread. Makes about 2 1/2 cups.
(from Bon Apetit March 1996)
4 medium summer squashes-cut into 1/4 inch lengthwise slices
4 medium zucchini, cut into 1/4 inch lengthwise slices
1/2 pound of baby greens
1/4 cup olive oil
2 cloves garlic, minced
1/4 cup fresh basil, chopped
1/4 cup fresh parsley, chopped
1 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
3 cloves garlic, very thinly sliced
1/4 cup olive oil
2-3 anchovies, rinsed, dried and roughly chopped
3 medium tomatoes, roughly chopped
1/4 cup Moroccan dry cured olives, pitted and roughly chopped
3 tablespoons balsamic vinegar
1 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
6 ounces feta cheese
Prepare grill for medium high heat. In a large bowl toss to combine: squashes, olive oil, garlic, basil, parsley, salt and pepper. Place on grill 2-3 minutes each side, or until grill marked. Turn and cook other side. Remove and set aside. In a sauté pan over medium heat, add shaved garlic and anchovies. Cook just until the garlic starts to turn golden brown. This will happen quickly, be sure to watch carefully. Add tomatoes and olives and cook 2-3 minutes. Stir in balsamic vinegar. Season with salt and pepper. To plate, combine zucchini with greens and place small mound in the center of plate. Spoon tomatoes and olives over zucchini. Roughly grate feta over top. Serve immediately. Enjoy!
(From Chef Todd English)
16 oz. medium-sized pasta
6 Tbs. olive oil
2 garlic cloves, crushed
2 medium zucchinis, halved lengthwise, 1/4” slices
2 fresh tomatoes, diced
1/2 tsp. crushed red pepper flakes
1/4 c. chopped fresh basil
1 (6 oz.) can sliced black olives
salt and pepper to taste
Cook pasta, drain and keep hot. Meanwhile, heat oil in skillet over medium heat. Sauté garlic and zucchini until tender, about 3-5 minutes. Add tomatoes, pepper flakes, basil, and olives; season with salt and pepper. Simmer 10 minutes. Toss with hot pasta. Serves 4.
(Farm-Fresh Recipes by Janet Majure)
1-2 zucchini, sliced
4-6 Tbs. olive oil
2-3 Tbs. lemon juice
2 cloves garlic, crushed
1 tsp. caraway seeds, crushed
salt and pepper to taste
pinch of paprika
Steam zucchini or boil in salted water for 2-3 minutes. While they are cooking, whisk oil into lemon juice. Add garlic, caraway seeds, salt and pepper. Drain zucchini and place in a serving dish. Pour the dressing over, and mix well. Sprinkle a little paprika on top before serving, either hot or cold. Serves 4.
(The World in Your Kitchen)
2 skinless, boneless chicken breast halves
3 Tbsp olive oil
1 onion, chopped
3 cloves garlic, minced
1 lb chopped tomatillos
2 jalapenos, seeded and minced
4 c chicken broth
Cayenne pepper & salt to taste
2 Tbsp chopped fresh cilantro
Pound chicken thin, and brown in hot oil over high heat about 2 minutes per side. Remove chicken. Add onions and garlic; sauté until golden. Stir in tomatillos, jalapenos, and broth. Bring to a boil. Reduce heat and simmer, covered, 15 minutes. Puree vegetables. Return to pot, and reheat. Add cayenne pepper. Shred chicken. Add to soup. Season with salt and pepper. Stir in cilantro just before serving. Makes about 4 cups.
(from Janet Majure’s Farm Fresh Recipes)
1 lb tomatillos
5 cloves Tantré garlic
1 small bunch cilantro
2 shallots or 1 Tantré onion
4 tomatoes, chopped
½ tsp sugar
1 jalapeno pepper, stem and seeds removed
Finely chop all ingredients. Mix in glass bowl, cover, and refrigerate or serve fresh.
Use ripened red jalapenos for hot salsa, or zestify with juice from 1 lime. Makes about 4 cups.
(from Janet Majure’s Farm Fresh Recipes)
2 Tantré Poblano peppers or Anaheim peppers
3 large Tantré tomatillos
2 cloves Tantré garlic
¼ c sour cream
Grill or broil peppers until skin blackens and blisters. Wrap blackened peppers in kitchen towel and cool at least 10 minutes. Peel off charred skin, remove stem and seed. Remove tomatillo husks, wash and drop in boiling water. Boil until tender, about 5 minutes. Cool. Remove skin and stem. Place peppers, garlic, and tomatillos in food processor or blender; process coarsely. Add sour cream. Blend until smooth. If desired, add more sour cream to cut the heat. Makes about ¾ cup.
(from Janet Majure’s Farm Fresh Recipes)
1 lg. tomato, cored & finely diced
2 lg. tomatillos, husks removed, chopped
1/4 c. minced red bell pepper
2 tbsp. minced red onion
1 tsp. grated lime peel
1 tbsp. lime juice
Mix all ingredients together. Serve, or let stand, covered, up to 2 hours. Makes about 2 1/2 cups.