Vegetarian Spring Rolls (Lumpia) with Sweet & Sour Dipping Sauce

How many times have you looked in the fridge at the end of the week of cooking and couldn’t find a lot of any one thing left but a little bit of a lot of veggies like a half a head of red (or green cabbage), half a bell pepper, one small carrot, a couple of green beans, a couple cups of sprouts, or one … Continue reading Vegetarian Spring Rolls (Lumpia) with Sweet & Sour Dipping Sauce

Worden Farm Field Notes: March 21, 2017

Spring has arrived. Flowers of the season are blooming. Birds are singing and in abundance. Florida does have seasons. The seasonal changes are subtle, but they are here. The weather at the farm still is dry for now. We are expecting some rain this Thursday, which would be good for the field soils and the crops. The brunch at the farm on Sunday was fantastic. Chef … Continue reading Worden Farm Field Notes: March 21, 2017

Green Kale Custard

Kale and other cooking greens are almost exclusively thought of for savory dishes, but this recipe shows the versatility of kale by using it in a surprisingly delicious sweet egg custard dessert. While we use our green kale in this recipe, we encourage you also to experiment and replace the kale with other cooking greens like Swiss chard. Preparation Time:  35 min (5 min to prepare ramekins, 10 min … Continue reading Green Kale Custard

Worden Farm Field Notes: March 14, 2017

The farm was blessed with an inch and a half of steady rain last night. The thunder and lightning were powerful, and the rain just kept on coming. The air temperature has dropped, and may get into the 40s at night in the next few days. The soil moisture followed by sunny, cooler weather will be excellent conditions for growing healthy, delicious vegetables in our fields. The … Continue reading Worden Farm Field Notes: March 14, 2017

Tatyana’s Borscht

Delicious food traditions are held in the hearts and memories of many in our midst. “Tatyana” works in the gardening department at a hardware store. She originally is from Russia; she and her family moved to the U.S. many years ago. Gleaned from a casual conversation with this lovely lady, we gratefully share her recipe for borscht, using our beets and cabbage that are now in season. The only … Continue reading Tatyana’s Borscht

Join us for Sunday Brunch!

Join us for one or both of our upcoming Worden Farm to Table Sunday Brunches on March 19 and April 9, 11 AM to 1 PM. Chef Joey Egan has created special menus that feature the best of the seasonal organic harvest over multiple courses, including a signature cocktail, table garnishes, soup, salad, entree, coffee and dessert. Limited tickets available. Register for the Sunday Brunch now on the farm website. We look … Continue reading Join us for Sunday Brunch!