Stir Fry Eggplant Relish with Scallions, Cilantro & Cucumber 

The roasted and sautéed eggplant in this recipe has a satisfying texture, and the flavors are zingy and mouth-awakening. Many thanks to Chef Jason Osborne and the CTC Student Chefs for creating and preparing this wonderful recipe for this week’s demo sample at Worden Farm! 1 TBSP Sesame Oil 1 tsp Ginger, peeled, Minced 1 tsp Garlic, peeled, Minced 1 TBSP Spring Onions, Diced 1 … Continue reading Stir Fry Eggplant Relish with Scallions, Cilantro & Cucumber 

Roasted Cherry Tomato, Spring Onion, and Pine Nut Chutney

Who doesn’t love a great chutney? Chutney (“chatni” in Sindi) is originally from India, and is the name given to a wide variety of sauces that were originally made in Indian homes but now made commercially worldwide.  Go to most any supermarket, grocery store, or farmer’s market and you will find them but pasteurized and filled with tons of sugar and vinegar (for preservation). In … Continue reading Roasted Cherry Tomato, Spring Onion, and Pine Nut Chutney

Sweet Pepper Glaze

Apricot glaze was the inspiration for this glaze. This glaze uses our sweet peppers.  The orange variety are so close to that of apricots, and while the peppers are not as sweet as apricots they are sweet, hence the name, and they are not spicy at all.  We use this variety of pepper when it is ripe, therefore it will not taste as “vegetal” as … Continue reading Sweet Pepper Glaze

Green Kale Pesto with Cranberries and Walnuts

If you eat lots of fresh vegetables, then your fridge often gets full and finding space can be a challenge. Kale is a great vegetable, and we love to eat it lots of different ways. But it is fluffy and can be a fridge space hog, and sometimes, we just need to make room for the celery and kohlrabi. This pesto recipe is delicious, and it reduces kale’s refrigerator real … Continue reading Green Kale Pesto with Cranberries and Walnuts

Sticky post

Kale and Beet Salad with Tangerine Balsamic Vinaigrette

We love the combination of kale and beets. The sweetness of the kale with the earthiness of the beets creates a delicious balance. This recipe uses raw shredded beets and also the beet greens, plus some celery for crunch and pecans for a great finish. The vinaigrette is an updated tangerine and balsamic version of a classic honey mustard dressing. 1 bunch of green kale washed, de-stemmed … Continue reading Kale and Beet Salad with Tangerine Balsamic Vinaigrette

Cherry Tomato Pico De Gallo

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

Jalapeno and Cubanelle Pepper Jelly

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