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 onion, diced
2 stalks celery, diced
2 carrots, dices
2 cloves garlic, minced
2 potatoes, diced
1 (14.5 oz. can diced tomato
1/4 cup red wine
4 cups veggie bouillon
1 (15.5 oz.) cannellini beans, rinsed and drained
2 bunches Swiss chard, stemmed and chopped
salt and pepper to taste
Sauté onion; add celery, carrots and garlic; cook until soft. Add all
other ingredients; cover and bring to a boil; simmer until everything
is tender.
(contributed by CSA member, Carrie Sercel)
1 c. par-boiled carrots
1 small onion, chopped
1-1/2 c. cubed, par-boiled potatoes
1 c. chopped tomato
1/4 tsp. cumin
1 bunch chard (or kale), chopped
1 c. cooked white bean
salt and pepper to taste
In a med. saucepan, combine carrots, potatoes and approx. 1 cup water. Simmer on low heat for 30 min., or until a fork pierces easily. Add onion, tomato and cumin, and simmer for an additional 10 min. Add beans, collard leaves, salt and pepper and simmer for 5 min. Serve over rice.
(from Capay Organic Farm CSA “Farm Fresh To You” website)
3/4 cup walnut pieces
1 tablespoon Dijon mustard
1 acorn squash, cut into 1-1/2 inch thick rings, seeds removed
2 tablespoons lemon juice
2 tablespoons extra-virgin olive oil
2 cloves garlic, minced
1 bunch chard, stems removed, washed and cut into 3/4-inch wide ribbons
8 ounces orzo pasta
1 medium red onion, sliced 1/4-inch thick
2 tablespoons fresh dill
4 ounces smoked salmon, cut into thin strips
Preheat oven to 350 degrees. Toast walnuts until lightly browned. Put squash rings in a steamer. Place over boiling water, cover & cook until tender, about 20 minutes. Set aside. Whisk together mustard, lemon juice & salt & pepper to taste. Whisk in oil. In a skillet add onions & cook over medium heat, stir often, until onions are completely soft & browned, about 10 minutes. Transfer onions to a bowl & add mustard mixture. Cook pasta. Drain, rinse in cool water & drain again. In a skillet, over medium high heat, add garlic & cook 2 minutes. Add chard & cook until just wilted. Remove from heat. Stir in onion mixture, dill, pasta, half the salmon & half the walnuts. Season to taste. Place a squash ring on each of 4 plates. Fill center with chard mixture. Top with remaining salmon & walnuts. Serve warm.
(from Capay Organic Farm CSA “Farm Fresh To You” website)
2 T. butter
2 T. flour
1 c. milk (or soy milk, vegetable stock)
1 T. olive oil
1 sweet red pepper, seeded and diced
1 clove garlic
1/2 c. leeks
1/2 c. fresh string beans
4 c. Swiss chard, or beet greens, chopped
1 T. tarragon vinegar
8 tortillas
1-1.5 c. mild enchilada sauce (optional)
1 c. grated Monterey Jack cheese (optional)
Prepare the white sauce: Melt butter in small saucepan. Whisk in flour, stirring until smooth. Heat mixture for 1 minute. Slowly add milk, stirring constantly. Cook over medium heat until sauce is thickened.
Prepare the enchiladas: Preheat oven to 350 degrees. Heat oil in skillet over moderate heat. Add pepper, garlic, leeks, and sauté for 3 minutes. Add beans to this mixture. Cook, stirring, for 2 minutes. Add chard or beet greens and a little water; stir into mixture and cover. Add 1 T. water, if the mixture seems too dry. Cook until chard/greens is wilted. Then add tarragon vinegar and stir. Combine white sauce with vegetable mixture, stirring to mix well. Remove from heat. Steam or soften tortillas if necessary. Lightly oil a baking dish. Put about 1/2 c. of vegetable mixture into each tortilla and fold over. Place in baking dish. Bake for 20 minutes. Optional: pour enchilada sauce over the filled tortillas. Sprinkle grated cheese over top. Then bake.
(The Cooks Garden)
2 Tbs. olive oil
2 bunches chard, washed and coarsely chopped
3 red bell peppers, chopped
1 large onion, chopped
2 c. grated Monterey Jack cheese (about 8 oz.)
1/2 c. grated Parmesan cheese
2 large tomatoes, thinly sliced
bread crumbs for the top
Grease a 13”x9” glass-baking dish. Heat 1 tablespoon oil in large saucepan or Dutch oven over high heat. Add chard and sauté until wilted, about 3 minutes. Transfer chard to colander and drain well, pressing on chard with back of spoon to release liquid. Heat remaining 1 tablespoon oil in heavy, large saucepan over medium heat. Add bell peppers and onion and sauté until tender, about 8 minutes. Mix in chard and toss to combine. Mix in half of each cheese. Season to taste with salt and pepper. Spoon into prepared dish. Overlap tomato slices atop vegetable mixture, covering completely. Season tomatoes with salt and pepper. Sprinkle on remaining cheeses and breadcrumbs. Cover with foil. Preheat oven to 350 degrees. Bake casserole until heated through, about 40 minutes. Uncover; bake until top begins to brown, about 10 minutes.
(Mad Mares Cookbook)
2 c. brown rice, cooked
8 oz. Swiss chard leaves, torn or chopped
4 cloves garlic, minced
16 oz. tomato-based sauce*
1 Tbsp. tamari soy sauce
2 c. shredded Co-jack cheese
Mix all the ingredients together and place in greased casserole. Cover. Bake in preheated 350 degree oven until cheese is thoroughly melted–about 20 minutes.
*The following sauces have been used with good results: marinara, enchilada, arriabiata, various salsas.
NOTE: More cheese can be layered on top. More sauce can also be used. It’s very easy to make several casseroles at once when there is a lot of chard available, then wrap and freeze. One recipe takes about 1 to 1 1/2 hour to cook when frozen. (contributed by Lisa Putman–CSA member)
(from Master Cook)
1-2 Tbs. butter
2 Tbs. water
1 lb. carrots, very thinly sliced
3 Tbs. fresh anise hyssop leaves or flowers, very finely chopped
1 Tbs. lemon juice
In a saucepan, melted butter, add water, and steam carrots, chopped anise hyssop and lemon juice for 6 to 10 minutes, just until tender, but still crisp. Salt to taste. Serve warm.
(Mad Mares Cookbook)
1 bunch turnips & greens or 1 bunch radishes & greens (well washed and chopped)
1 tsp. turmeric
½ tsp. mustard seeds
1-2 Tbs. oil
chili powder to taste
salt to taste
1 tsp. coriander powder
2-3 garlic scapes chopped
In sauté pan, heat oil on high heat. Add turmeric, mustard seeds, chili powder, coriander powder, salt. Stir over med-high heat for 2-3 min. Add turnips (root) and coat well with oil/spice mixture. Cook over med-high heat for a couple of minutes. Add garlic scapes and greens. Continue to cook on med-high heat for a couple of minutes. Turn heat down to low and cover for 5 min. Cook until desired consistency for turnips is achieved (some like crunch, some like soft). Serve as side dish or main meal for one person.
(contributed by CSA member, Anu Whitelocke)
1-1/2 pounds turnips, peeled, cut into 3/4-inch cubes
6 tablespoons butter
1-1/2 pounds EACH parsnips & carrots, peeled, cut into 1-inch lengths
1/3 cup golden brown sugar
1-3/4 cups broth
Melt butter in skillet over medium-high heat. Add turnips, carrots & parsnips. Saute 5 minutes, stir often. Stir in broth & sugar. Cover, bring to a boil. Uncover; reduce heat to medium & simmer until vegetables are tender & liquid is reduced to syrup, stir often, about 30 minutes. Season with salt & pepper to taste. Serves 12.
(Capay Organic Farm CSA “Farm Fresh To You” website)
1-1/2 pounds small turnips (1-2 inches across) weighed without greens
3 tsp. salt
pepper to taste
5 Tbs. butter (or light oil)
2 to 3 leeks, white parts only, sliced (about 8 oz.)
6 sprigs of thyme or 1/4 tsp. dried thyme
4 cups milk (can substitute 2 cups soy milk or 2 cups vegetable stock)
2-3 cups chopped turnip greens
fresh chopped thyme for garnish (optional)
Peel the turnips (thickly if they are large and mature) and slice them into rounds about 1/4 inch thick. Bring 2-3 quarts of water to a boil; add 2 tsp. salt and the turnips. Cover the pot and cook for 1 minute, then drain. Melt 3 Tbs. of butter in a soup pot with 1/2 cup of water. Add sliced leeks, blanched turnips, thyme, and 1 tsp. salt. Stew them, covered, over medium-low heat for 5 minutes. Then add milk. Slowly heat it without bringing it to a boil. Cook, stirring occasionally, until turnips are completely tender (about 10 minutes or less). Cool the soup. Puree it in a blender or food processor. Sort the turnip greens and pick out the freshest ones; rinse them well. Chop them roughly or fine, as you prefer. Melt the remaining 2 Tbs. butter in a pan, add turnip greens and cook over medium heat until tender, about 5-10 minutes. Season lightly with salt and pepper. Then add to soup and stir in well. Garnish with fresh chopped thyme (optional). Serves 4-6.
(The Greens Cookbook)