French onion soup is a heart-warming, rustic soup that’s great on cold winter days. But because it has a lightness to it, and isn’t thick like a stew, it’s even better for those busy cool spring days, to warm you up but not slow you down, as you enjoy the sunshine, new growth, and brisk breeze. Preparation Time: 15 minutes Cooking Time: 1 hour Yields: 2 quarts Ingredients: 6 … Continue reading French Onion Soup
We always prepare hearty farm team meals that feature our organic vegetables and this week, we made a special meal to mark the end of the CSA season. We prepared a mixed greens and veggie salad with roselle hibiscus vinaigrette, an assortment of lacto-fermented and pickled veggies (watermelon radishes, red beets and Spring onions, takuan-style daikon radishes, carrots and cauliflower, green beans, and okra), a refreshing gazpacho, … Continue reading Dutch Chocolate Beet Cake, Topped with Special Triple Cream Frosting, with Toasted Fresh Coconut
Make this pesto recipe when basil is being harvested in abundance. Enjoy some right away, and freeze some for later use. Preparation Time: 20 minutes Cooking Time: 7 minutes Yields: 2 cups Ingredients: 4 cups lightly packed fresh Italian basil leaves, blanched 2 quarts water (for blanching) 1 tbsp kosher salt Ice water bath 1/2 cup extra virgin olive oil 1/2 cup grated Parmesan Reggiano 1/4 cup toasted … Continue reading Italian Basil Pesto
Our globe eggplants, carrots, and green beans are abundant now, so we are using them in this recipe. We added carrots for their sweetness, to balance the spiciness of this exotic and flavorful dish. You can, of course, use other veggies. Just pick veggies that will hold up to roasting, like squash, bell peppers, Spring onions, scallions, or even turnips. Indian food is very aromatic … Continue reading Roasted Vegetables with Indian Five Spice
This is one of the ways that we like to preserve the seasonal harvest for later enjoyment. Lacto-fermented watermelon radishes are probiotic and so delicious, and they also are so beautiful. This recipe uses no vinegar, just veggies, salt, water, and time. We love them in salads but check out the Extra! below for another creative and delicious way to use them. Preparation Time: 30 minutes Lacto-fermentation Time: 30 – … Continue reading Lacto-Fermented Watermelon Radishes
Our favorite salads always have a lot of flavor and hit every taste bud and texture. This salad has it all: sweet, sour, bitter, salty, and umami tastes, plus crispy, crunchy, and creamy textures. One of our friends makes a delicious roselle jam using the roselle hibiscus flowers we grow on our farm; we use that jam to make this vinaigrette which adds a bright lemony flavor and … Continue reading Arugula Salad with Shaved Fennel, Orange Supremes, Roselle Hibiscus Vinaigrette, and garnished with Crispy Leeks, and Greek Feta
Here is another wonderful and delicious soup, using our celery, leeks, and scallions. You can enjoy this soup warm, but we love it chilled on warmer days. Preparation Time: 30 minutes Cooking Time: 30 minutes Serves: 8 (8 oz portion) or 4 (16 oz portion) INGREDIENTS: 5 cups diced celery 3 cups diced leeks, white and light green parts 2 cups diced scallions 2 tbsp extra virgin olive oil 1 tbsp butter … Continue reading Celery and Leek Soup
Worden Farm to Table 