Category: Sides

Appetizers, Basil, Escarole, Fennel, Gluten Free, Kale, Lactose Free, Organic, Recipes, Sides, Thyme, Tomatoes, Vegan, Vegetarian

Sautéed Balsamic Greens & Sous Vide Tomato Confit with Olive Oil and Herbs

Sautéed Balsamic Greens Yield: about 16 tomato cups   Ingredients: 1 Bulb              Fennel, core removed, washed, minced 4 Cups             Worden Farm Escarole, cleaned, torn in 1 inch pieces 1 Cup               Worden Farm Kale, cleaned, stems removed, torn in 1 inch pieces 1 oz.                 Olive oil, infused with tomato and herb, from sous vide tomato recipe 3 tsp.               Garlic, minced 2 oz.                Balsamic vinegar 1 … Continue reading Sautéed Balsamic Greens & Sous Vide Tomato Confit with Olive Oil and Herbs

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Appetizers, Asian, Bok Choy, Carrots, Cole Crops, Condiments, Kohlrabi, Lactose Free, Napa cabbage, Onions, Organic, Recipes, Scallions, Sides, Turnips

Worden Farm Kimchee

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

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Appetizers, Bok Choy, Carrots, Cilantro, Condiments, Kina Savoy, Napa cabbage, Organic, Recipes, Salads, Sides

Three Cabbage Cousins Slaw with Pecans, Dates, and Vegan Tahini Dressing

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

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Salads, Sides, Vegetarian

Roasted Beets Salad with African Blue Basil Vinaigrette

We grow three types of beets; deep red, gold, and candy stripe.  While we have published a few beet recipes on our blog, this is one of our favorites as it focuses our attention on the colors of all three and the pattern of the candy stripe variety. We use African blue basil in our vinaigrette but you can, of course, use any type of … Continue reading Roasted Beets Salad with African Blue Basil Vinaigrette

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Beets, Gluten Free, Organic, Recipes, Salads, Sides, Vegetarian

Sauteed Beet Greens with Orange Muscat Champagne Vinegar and Greek Feta

Did you know that beet greens are not only edible, they are delicious and very healthy?  Saute them briefly in a little extra virgin olive oil, kosher salt, and black pepper, dress them in your favorite vinaigrette; we have a couple favorites, tarragon, and orange muscat champagne vinaigrettes to name two.  Add some Greek feta for even more tang! Preparation Time:  15 minutes Cooking Time:  5 minutes Serves: … Continue reading Sauteed Beet Greens with Orange Muscat Champagne Vinegar and Greek Feta

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Canning & Pickling, Cucumbers, Dill, Gluten Free, Lactose Free, Organic, Recipes, Sides, Vegan, Vegetarian

Lacto-fermented Cucumber Pickles

Our cucumbers are plentiful now but because Summer is quickly approaching they won’t be for long.  Lacto-fermentation is a tried and tested way of preserving in-season veggies for later use, and requires no pasteurization. Preparation Time:  30 minutes Lacto-fermentation Time:  30 – 60 days Note:  The length of time will depend entirely on the level of sourness you like in your pickles. Yields:  1 half-gallon (here) … Continue reading Lacto-fermented Cucumber Pickles

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Carrots, Eggplants, Entrees, Gluten Free, Green Beans, Indian, Lactose Free, Organic, Recipes, Salads, Sides, Vegan, Vegetarian

Roasted Vegetables with Indian Five Spice

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

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