Salad turnips are excellent either raw or cooked. Raw salad turnips have a refreshing, tangy flavor similar to a mild radish, and cooked salad turnips are pleasantly sweet. Salad turnips are less starchy and have a higher moisture content than traditional purple top turnips, but can be used well in most traditional turnip recipes. They are delicious baked, mashed or roasted. The tops are “turnip greens”, packed with nutrients and flavor. Try them … Continue reading Salad Turnips
Our freshly-harvested fennel has fragrant, feathery tops. This is a favorite salad that uses the entire fennel bulb with stalks and leaves. It has a bit of a Japanese twist with the cabbage, daikon radish and miso vinaigrette. The flavors really complement each other, and the colors combine beautifully. You can use any vinaigrette of your choice, but give the miso vinaigrette a try. Preparation Time: … Continue reading Fennel, Baby Red Cabbage, and Daikon Radish Salad with Miso-Ginger Vinaigrette
Treat yourself to delicate squash blossoms and scallions tempura. When paired with tempura sauce, it’s a perfect light appetizer. To spice it up, we’ve added a little wasabi paste to the tempura batter. To turn it into a light entree, add fried shrimp. Preparation Time: 25 min Cooking Time: 2-3 min Serves: 2 Ingredients: 6 (or more) squash blossoms 3 (or more) spring onions, cut … Continue reading Squash Blossom and Scallion Wasabi Tempura with Tempura Sauce
Our green beans are in season and plentiful now. However, they do best in warm weather, so in a few months with cooler temperatures, they won’t be as abundant. Pickling and canning several jars now, while they are in peak season, is a great way to ensure that you can enjoy them later when they are no longer available fresh. Preparation Time: 30 minutes Cooking Time: … Continue reading Pickled Green Beans
Breakfast for Dinner, we already love. Makes us feel like mealtime rebels, mixing up a batch of pancakes at 6 PM. But Salad for Breakfast? Oh, YES. Salad for Breakfast is not the normal high carb breakfast system of cereal or bagels. It’s only 6 AM and we can already score points for eating well for the day. Puts us ahead nutritionally from the start. Lettuce has a mild flavor that is light … Continue reading Lettuce Have Salad for Breakfast
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We love this refreshing, colorful tea made with Roselle hibiscus calyxes, which are the base of the actual flower. The tea from this plant is known as “Jamaica” in Mexico, and “Sorrel” in Jamaica. Cooking Time: 20 minutes Yield: 1 gallon of finished tea Ingredients: 12-18 fresh hibiscus calyxes, washed, seed pod removed 1/3 cup organic raw cane sugar (optional) 1 gallon water Sprigs of fresh … Continue reading Roselle Hibiscus Tea
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If you’re looking for a healthy party pleaser for your Thanksgiving celebration, look no further. Try this classic baba ganoush using our organic Asian eggplant and mint. We have it paired with whole wheat tandoori naan or Indian flatbread. It’s like pita bread without the pocket and is traditionally made with yogurt. Preparation Time: 30 minutes Cooking Time: 15 minutes Servings: 4 cups Ingredients: 3-4 large … Continue reading Asian Eggplant and Mint Baba Ganoush
Worden Farm to Table 