Curing tomatoes really brings out the flavor. This recipe uses Cherry tomatoes, but Romas and Slicers also work well. Yield: 2 cups Ingredients: 1 Pint Worden Farm Cherry Tomatoes, halved 2 TBSP Garlic, Minced 4 TBSP Herbs, Assorted, Minced 2 TBSP Extra Virgin Olive Oil 1/2 tsp Kosher Salt 1/2 tsp Black Pepper Method: Cut tomatoes in 1/2. Toss with Garlic, Herbs, Olive oil, … Continue reading Cured Organic Tomatoes
Many thanks to Chef Instructors Jenna Hartmann, Jason Osborne, and the students of the Charlotte Technical College Culinary Arts Program for creating and preparing this recipe! Main Ingredients 1 each Worden Farm Napa Cabbage 1 each Worden Farm Bok Choy 1 each Worden Farm Carrot, Thinly Sliced 1 each Worden Farm Kohlrabi 5 each Worden Farm Spring Onions 2 … Continue reading Worden Farm Kimchee
Kohlrabi has a mild sweetness that shines in this recipe. This elegant chilled soup, created by the Charlotte Technical College Culinary Arts Program, elevates one of our favorite under-appreciated vegetables to new heights. Cheers, to the mighty kohlrabi! Vegan Version Yield: 1 Quart Ingredients: 2 TBSP Olive Oil 4oz Sweet Onions, Julienne 1 tsp … Continue reading Chilled Kohlrabi Soup with Herb Puree and White Turnip & Collard Green Crisps
Napa Cabbage, Kina Savoy, and Bok Choy are all in the Cabbage family — they are like cabbage cousins. This recipe can be made with other Cabbage family greens, such as Kale, or Tatsoi. Cabbage family crops are known for being health-promoting. If you’re new to Cabbage family crops in your diet, you may be pleasantly surprised by their light sweetness and craveworthiness. A mixture … Continue reading Three Cabbage Cousins Slaw with Pecans, Dates, and Vegan Tahini Dressing
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
Crisp cucumber pickles on a sandwich give a nice crunch and flavor burst. The cucumbers in this recipe are cold pickled so, with the exception of adding the boiling hot brine to each jar filled with sliced cucumbers, dill, garlic, and pickling spices, there is no cooking involved. Once the jars are capped and cooled we store them in the fridge for up to 30 days. … Continue reading Sandwich Pickles
Summer is fast approaching, and that means grilling. One of our favorite condiments or sauces to put on grilled veggies is chimichurri, a traditional Argentinian sauce made with parsley, garlic, extra virgin olive oil, red pepper flakes, salt, and black pepper. There are many other variations that include oregano, rosemary, lemon zest, and even sun-dried tomatoes for a red version. Classic green chimichurri with parsley, garlic, … Continue reading Chimichurri Many Ways
Worden Farm to Table 