We farm in Florida, but we love food from all over the world. Korean-style Scallion and Veggie Pancakes are delicious, healthy, and easy to make. This recipe uses scallions, carrots, and red bell pepper, but you can use any vegetable of your choice, as long as they are somewhat flat. For example, using large or even small broccoli or cauliflower florets will result in very uneven … Continue reading Korean-style Scallion and Veggie Pancakes
Salad turnips are excellent either raw or cooked. Raw salad turnips have a refreshing, tangy flavor similar to a mild radish, and cooked salad turnips are pleasantly sweet. Salad turnips are less starchy and have a higher moisture content than traditional purple top turnips, but can be used well in most traditional turnip recipes. They are delicious baked, mashed or roasted. The tops are “turnip greens”, packed with nutrients and flavor. Try them … Continue reading Salad Turnips
Our freshly-harvested fennel has fragrant, feathery tops. This is a favorite salad that uses the entire fennel bulb with stalks and leaves. It has a bit of a Japanese twist with the cabbage, daikon radish and miso vinaigrette. The flavors really complement each other, and the colors combine beautifully. You can use any vinaigrette of your choice, but give the miso vinaigrette a try. Preparation Time: … Continue reading Fennel, Baby Red Cabbage, and Daikon Radish Salad with Miso-Ginger Vinaigrette
A few weeks ago one of our customers at the downtown Sarasota Farmer’s Market came up to Chris to welcome him back to the market after the summer hiatus. Chris was standing near the table of eggplants (globe, Asian, purple, and Sicilian). Our customer saw the Sicilian eggplants and mentioned that they reminded her of her Sicilian grandmother’s cooking and in particular, stuffed Sicilian eggplant. … Continue reading Stuffed Sicilian Eggplant
Sticky post
If you’re looking for a healthy party pleaser for your Thanksgiving celebration, look no further. Try this classic baba ganoush using our organic Asian eggplant and mint. We have it paired with whole wheat tandoori naan or Indian flatbread. It’s like pita bread without the pocket and is traditionally made with yogurt. Preparation Time: 30 minutes Cooking Time: 15 minutes Servings: 4 cups Ingredients: 3-4 large … Continue reading Asian Eggplant and Mint Baba Ganoush
This recipe uses organic Florida avocado, jalapeño, and limes. Florida avocados have a milder flavor compared to the smaller Haas avocados. Preparation Time: 20-25 minutes Serving Size: 4-6 cups Ingredients: 1-2 large Florida avocados You may also use Haas avocados but they’re much smaller so you will need 6 of them to replace the two Florida avocados. 2-3 jalapenos diced (destem, leave all seeds and … Continue reading Florida Avocado Guacamole
Classic hummus does not include any greens but the dish so easily lends itself to using greens like the organic Italian kale from our farm. It’s super healthy and super delicious! Preparation Time: 45 minutes Cooking Time: 10 minutes Serving: 3-4 cups (will depend on the amount of kale you use) Ingredients: 1 large bunch or Italian kale or Tuscan black kale, washed, patted dry, de-ribbed … Continue reading Tuscan Black Kale and White Bean Hummus
Worden Farm to Table 