Pico del gallo is a great condiment. Colorful, fresh and crisp, with bright acidity and just the amount of heat or spiciness that you like. This recipe uses our organic plum and cherry tomatoes, jalapeno peppers, cilantro, and limes. Preparation Time: 10-15 minutes Make Time: 5-10 minutes Serves: 6 Ingredients: 1 lbs mixed plum and cherry tomatoes, washed and halved (plum) or quartered (cherry). 1-2 … Continue reading Cherry Tomato Pico De Gallo
This condiment is sweet and has just enough kick to it to make things interesting. Preparation Time: 15 minutes Cooking Time: 10 minutes for jalapeno jelly; 10 minutes for hot water bath (canning) Serves: Makes four 1/2 pint jars Ingredients: 3/4 lbs jalapeno peppers, washed, seeded (or not), chopped. 1/4 lbs cubanelle peppers, washed, chopped. 4 cups organic raw cane sugar 2 cups apple cider … Continue reading Jalapeno and Cubanelle Pepper Jelly
Pumpkin and acorn squash have subtly different flavors but both cook the same. Ripe acorn squash has a milder and almost fruitier flavor. This recipe is a keeper! Preparation Time: 45 min (15 min for pie crust; 15 min for roast acorn squash puree; 15 min for pie filling) Cooking Time: 1 hour (30-40 min for the roast acorn squash; 10 min for pie crust; … Continue reading Roasted Acorn Squash Pie with Candied Pecans
Kina savoy is an Asian cooking green that isn’t as well known as it’s close cousins, tatsoi, and bok choy. Kina savoy, also known as yukina savoy, is mildly mustardy and peppery, and can be eaten raw as well as cooked. The stalks look and cook a lot like celery. That was our inspiration to use it in this vegan soup with split peas. Cooking vegan … Continue reading Kina Savoy and Split Pea Puree Soup
Pickling is a great way to preserve the season’s bounty for off-season enjoyment. It is also a great way to enjoy a favorite product like radishes in a different way. Here we use our watermelon radishes, in this recipe but you can pickle our daikon, white, and even table radishes using this recipe. The only change is that with smaller radishes you may not need … Continue reading Cold Pickled Radishes
Mizuna is a mild mustard green. Also known as Asian Mustard, its scientific name is Brassica rapa, which indicates it is related to broccoli and cabbage, with similar nutritional value. This unique crop is of Japanese origin, but has become a familiar staple in Western kitchens. The stems and leaves are both delicious. Mizuna is an essential component of salad mixes. It makes a fine addition to sandwiches, where it offers … Continue reading Mizuna
With Fall in full swing, the chill in the air (ok not so much here in Florida) calls for warm, hearty comfort food that brings family and friends together. It’s also the time here in Florida when we begin harvesting eggplants, herbs, greens, and other veggies, so when our first eggplants are available, eggplant parmesan immediately comes to mind. This dish will require some prep work but … Continue reading Eggplant Parmesan with Organic Eggplants, Italian Basil, and Oregano
Worden Farm to Table 