Escarole & Spaghetti Squash Soup with Cured Tomatoes and Fresh Herbs

A cold front is on the way, so we are making soup today! Yield: 1 Quart Ingredients: 4 TBSP                Olive Oil ½ TBSP               Garlic, Fresh Minced ½ Cup                 Worden Farm, Yellow Onions, Fresh Minced 2 stalks               Worden Farm, Celery, small dice 2 each                 Worden Farm, Sweet Pepper, small dice 2 Cups (Packed)  Worden Farm, Escarole, chopped 2 … Continue reading Escarole & Spaghetti Squash Soup with Cured Tomatoes and Fresh Herbs

Vegetable Stock

Here’s a classic recipe for vegetable stock with tomatoes. Try other mild-flavored vegetables, too. Yield: 2 quart Ingredients: 1 oz             Vegetable oil 12 oz           Onions, Diced 6oz             Celery, Diced 6 oz            Carrots, Diced 6 oz            Mushrooms 6 oz            Garlic, whole cloves 12 oz           Tomatoes, chopped 1 ea             Sachet d Epice 1 tsp      … Continue reading Vegetable Stock

Tomato Bisque with Roasted Eggplant, Red Bok Choy and Endive

Cold, rainy weather = time for warm soup! This recipe makes a delicious and hearty bisque, using lots of eggplant, which we are harvesting in abundance now, in anticipation of an expected frost. The red bok choy and endive give it lots of flavor and bonus healthy nutrients. Yield 3 Quarts Ingredients 1 ea                  Onion, Yellow, Julienne ¼ Cup             Garlic, Minced 3 oz                 Olive Oil … Continue reading Tomato Bisque with Roasted Eggplant, Red Bok Choy and Endive

Chilled Kohlrabi Soup with Herb Puree and White Turnip & Collard Green Crisps

Kohlrabi has a mild sweetness that shines in this recipe. This elegant chilled soup, created by the Charlotte Technical College Culinary Arts Program, elevates one of our favorite under-appreciated vegetables to new heights. Cheers, to the mighty kohlrabi! Vegan Version Yield: 1 Quart Ingredients: 2 TBSP                        Olive Oil 4oz                              Sweet Onions, Julienne 1 tsp                           … Continue reading Chilled Kohlrabi Soup with Herb Puree and White Turnip & Collard Green Crisps

Roasted Butternut Squash Soup with Spicy Kale & White Turnips

Many thanks to Chef Instructors Ron Westrom and Jason Osborne and the students of the Charlotte Technical College Culinary Arts Program for creating and preparing this recipe! Yield: 2 Quart Ingredients: 4 TBSP                        Olive Oil ½ TBSP                       Ginger, Fresh, Minced ½ TBSP                       Garlic, Fresh Minced 1 ea                             Jalapeno, Fresh, Minced ½ Cup                         Onions, Fresh Minced 1 Cup                          White Turnip, with leafs, Small dice … Continue reading Roasted Butternut Squash Soup with Spicy Kale & White Turnips

Moroccan-style Carrot, Celery, and Leek Stew with Chick Peas, Kalamata Olives, and Dried Lemon

Here is a delicious stew for you. It matches up our organic carrots, celery, and leeks with Moroccan spices: dried lemon, cinnamon, cumin, garlic, and cloves.  When the spices hit the hot oil in the pot you will feel transported. Exotic and intoxicating aromas will fill your kitchen! The dried lemon gives the stew a wonderful hint of lemon and lime, but if you can’t find it locally simply … Continue reading Moroccan-style Carrot, Celery, and Leek Stew with Chick Peas, Kalamata Olives, and Dried Lemon

French Onion Soup

French onion soup is a heart-warming, rustic soup that’s great on cold winter days. But because it has a lightness to it, and isn’t thick like a stew, it’s even better for those busy cool spring days, to warm you up but not slow you down, as you enjoy the sunshine, new growth, and brisk breeze. Preparation Time:  15 minutes Cooking Time:  1 hour Yields:  2 quarts Ingredients: 6 … Continue reading French Onion Soup