While not as popular in most of the U.S. as the more traditional bread stuffing, rice stuffing does have its followers in the Southeast because of the major rice growing areas in Georgia, South Carolina, Texas, and Louisiana. It’s also gluten-free. We love the nuttiness of brown rice so chose that over white rice. Our stuffing is made much like bread stuffing in that it … Continue reading Brown Rice Stuffing
Butterkin squash may look like baby pumpkins inside and out but they’re really a variety all their own. They are a winter squash that tastes closer to acorn squash or butternut squash than pumpkin. Roast them in the oven with a little butter, brown sugar, sage, salt, and pepper. It’s amazing! Preparation Time: 15 minutes Cooking Time: 35 – 45 minutes (until fork tender) Serves: … Continue reading Roasted Butterkin Squash and Sage Puree
A member of the cabbage family, collard greens are a staple on most tables in the southeastern U.S. They were thought to have been brought over from Africa but they were here long before and cooked by the native Americans. Long considered humble fare they are now getting the attention they’re due as they are very nutritious and high in iron, Vitamins A, C, and other nutrients. … Continue reading Southern-style Collard Greens with Smoked Ham Hocks
With Fall in full swing, the chill in the air (ok not so much here in Florida) calls for warm, hearty comfort food that brings family and friends together. It’s also the time here in Florida when we begin harvesting eggplants, herbs, greens, and other veggies, so when our first eggplants are available, eggplant parmesan immediately comes to mind. This dish will require some prep work but … Continue reading Eggplant Parmesan with Organic Eggplants, Italian Basil, and Oregano
Mint is commonly used in Greek cuisine and although it isn’t the featured ingredient in this recipe, the stuffed grape leaves just wouldn’t be the same without it. We also added it to the goat milk yogurt sauce. Yum! Stuffed grape leaves or dolmades do require a bit of prep work but they are well worth the effort. Most recipes call for uncooked long grain … Continue reading Stuffed Grape Leaves with Goat Milk Yogurt and Mint Sauce
Escarole is such a versatile green! The crisp, white stems and the brightly colored, flavorful green leaves can be eaten raw, used in soups or stews, or just wilted in a little bit of extra virgin olive oil and served as a side dish. A type of endive, escarole is an excellent source of dietary fiber, iron, potassium, calcium, and Vitamins A and K. This … Continue reading Quick-Sautéed Escarole with Pine Nuts
Worden Farm to Table 