Oven Roasted Tomatoes

We have really enjoyed the tomatoes this season.  There are many ways to preserve tomatoes to enjoy them later in the year when the tomato season has ended. Roasting tomatoes and freezing them is one way to make sure you can enjoy them up to six months later. Here, we use Roma tomatoes, but if you use cherry, grape, or slicer tomatoes, adjust the cooking … Continue reading Oven Roasted Tomatoes

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 Patty Pan Squash with Sage, Florida Meyer Lemon Juice, and Capers

Patty pan squash has such beautiful color, and bold contrasting patterns of dark green and bright yellow.  We cook the smaller, baby patty pans whole, but the large ones have radial lines that go from tip to tip and almost dare us to cut them using those lines as guides. Like its cousins, zucchini and yellow squash, the mildly flavored patty pan squash is a type of Summer Squash. They pair … Continue reading Roasted Patty Pan Squash with Sage, Florida Meyer Lemon Juice, and Capers

Kale, Cabbage, and Leek Slaw with Orange Sesame Vinaigrette

A mixture of fresh vegetables and well-balanced vinaigrette is key to this recipe. Many thanks to Chef Instructor Ron Westrom and the students in the Charlotte Technical College Culinary Arts Program for creating and preparing this delicious vegetable slaw for Worden Farm members.   Yield: (2) ½ cup portions Ingredients: 1 Cup Worden Farm Organic Cabbage, Sliced Thinly 1 Cup Worden Farm Organic Kale, Sliced Thinly … Continue reading Kale, Cabbage, and Leek Slaw with Orange Sesame Vinaigrette

Lacto-fermented Cabbage, Red Beet, and Carrot Sauerkraut

Lacto-fermentation seems to be the rage these days and it’s about time since humans have been preserving vegetables this way for millenia. The term “lacto” refers to lactobacillus, a strain of bacteria common on the skin of most produce, especially those that grow close to the ground.  Without getting into a lot of scientific detail, the bacteria convert sugars to lactic acid which then acts as a … Continue reading Lacto-fermented Cabbage, Red Beet, and Carrot Sauerkraut

Italian Kale, Summer Squash and Spring Onion Salad with Quinoa

The summer squash harvest is coming on now, and kale is still in abundance. This recipe uses these favorite vegetables raw, by cutting the kale into a confetti-like chiffonade, and dicing the squash to 1/4 inch. It is delicious on its own, and also great as a side dish. Yield: 4 each  ½ cup portions Ingredients: ½ cup Italian Kale, fine chiffonade ½ cup Zucchini … Continue reading Italian Kale, Summer Squash and Spring Onion Salad with Quinoa

Sour Orange Marinated Radishes

This marinated radish recipe is quick, easy and delicious. Add the marinated radishes to your favorite salads or eat them just as they are. Preparation Time:  30 minutes Marinating Time: 1 hour minimum or up to 12 hours Ingredients: 3 medium to large watermelon radishes 6 red salad radishes 6 French breakfast radishes 2 cups chilled sour orange juice* 1/4 cup extra virgin olive oil Kosher … Continue reading Sour Orange Marinated Radishes