Entrees, Gluten Free, Kale, Lactose Free, Organic, Recipes, Salads, Sides, Vegan, Vegetarian

Sautéed Green Kale in Coconut Oil with Fresh Fruit and Candied Nuts

We sautéed our green kale in coconut oil recently and it was delicious. The coconut flavor was not at all overpowering, and the sweet green kale flavor really came through. When we experiment with ingredients, we take a familiar recipe, one that we know we like and have used often, and change one ingredient to see how the dish changes. So, instead of extra virgin olive or … Continue reading Sautéed Green Kale in Coconut Oil with Fresh Fruit and Candied Nuts

wordenfarmtotableJanuary 16, 2017January 16, 2017Leave a comment

Asian, Celery, Gluten Free, Lactose Free, Organic, Recipes, Sauces

Celery Leaf and Asian Pear Sweet and Savory Sauce with Organic Peanut Butter

When most people think of dishes with celery, they envision the stalks, but the leaves are also not only edible but delicious. We use them in salads, soups, or in sauces like this sweet and savory sauce recipe. This recipe has an Asian twist to it, with Asian pear and sesame seed oil. For other cuisine versions, you can replace the Asian pear and oil with different … Continue reading Celery Leaf and Asian Pear Sweet and Savory Sauce with Organic Peanut Butter

wordenfarmtotableJanuary 15, 2017February 8, 2017Leave a comment

Canning & Pickling, Italian, Recipes, Sauces, Tomatoes, Vegan, Vegetarian

Canned Stewed Tomatoes

When we’re in the height of tomato season, we process them into mason jars (sauce, whole, and diced) to enjoy them in the off-season. In this post, we share our recipe for our basic canned stewed tomato (sauce). The steps for canning whole or diced tomatoes are almost exactly the same with the exception of a couple steps. Tomatoes are high in Vitamins A, C, … Continue reading Canned Stewed Tomatoes

wordenfarmtotableJanuary 10, 2017March 27, 20225 Comments

Beets, Chard, Endive, Fennel, Gluten Free, Lactose Free, Organic, Parsley, Peppers, Recipes, Scallions, Southern U.S., Tomatoes, Vegan, Vegetarian

Wilted Endive Salad with Warm Fennel Vinaigrette

We at Worden Farm have worked for many years with the Culinary Arts Program at the Charlotte Technical College, helping to educate student chefs about farm-fresh vegetables. The chefs will be at Worden Farm this Wednesday afternoon, demonstrating and sampling this Florida cuisine recipe, which uses many vegetables that currently are being harvested in abundance at Worden Farm. Many thanks to Chef Instructors Ron Westrom and Jason … Continue reading Wilted Endive Salad with Warm Fennel Vinaigrette

wordenfarmtotableJanuary 10, 2017January 10, 20171 Comment

Cauliflower, Gluten Free, Lactose Free, Mediterranean, Onions, Organic, Parsley, Recipes, Salads, Sides, Tomatoes, Vegan, Vegetarian

Cauliflower Couscous

Cauliflower “couscous” or “rice” is a great side dish and an excellent base for a healthy bowl. We use our tomatoes, parsley, and white cauliflower in this recipe. The following recipe serves approximately six as a main dish; or more as a side. Ingredients: 1 medium sized (6 -7 inch wide) head of cauliflower 1 cup diced tomatoes, seeds and membrane removed 1 cup of … Continue reading Cauliflower Couscous

wordenfarmtotableJanuary 10, 2017January 22, 20231 Comment

Asian, Entrees, Escarole, Gluten Free, Lactose Free, Mediterranean, Organic, Recipes, Scallions, Soups

Escarole, Scallions and Salmon in Miso Dashi Broth

The Mediterranean meets the Far East in this recipe for escarole and scallions. We poached a filet of salmon in water, white miso paste, dried kombu seaweed, and scallions creating a salmon dashi broth. Once the salmon is fully poached we remove the salmon, strain the poaching liquid, add chopped fresh escarole and sliced scallions, and cook them briefly. We got this salmon from Maralee McGowen, owner … Continue reading Escarole, Scallions and Salmon in Miso Dashi Broth

wordenfarmtotableJanuary 9, 2017Leave a comment

Onions, Organic, Recipes, Sides, Turnips

White Turnip and Turnip Green Hash with Spanish Chorizo

Hash is a creative way to utilize ingredients left over from making other dishes. A lot of recipes use potato but another great option is to replace the potato with the underappreciated turnip. This is excellent for breakfast, or for a side dish with lunch or dinner. This dish is really about the turnip; a small amount of chorizo is added for flavor and color; Turnips … Continue reading White Turnip and Turnip Green Hash with Spanish Chorizo

wordenfarmtotableJanuary 7, 2017January 3, 2017Leave a comment