Vegan Black Bean Chili

Many thanks to Chef Instructors Jenna Hartman-Fox, Jason Osborne, and Ron Westrom, along with the students of the Charlotte Technical College Culinary Arts Program for creating and preparing this recipe! Yield 10 Servings Ingredients 1 #             Black Beans, dried, soaked overnight OR quick soaked 2 oz           Olive Oil 8 oz           Onions, yellow, small dice 4 oz           Carrots, small dice 4 oz           Celery, small dice 12 … Continue reading Vegan Black Bean Chili

Gazpacho Andalusia

Soak bread crumbs in tomato juice. Puree soaked bread with diced vegetables, tomato puree, garlic, jalapeno, olive oil and vinegar. Season with salt and pepper. Many thanks to Chef Instructors Jenna Hartman-Fox, Jason Osborne, and Ron Westrom, along with the students of the Charlotte Technical College Culinary Arts Program for creating and preparing this recipe! Continue reading Gazpacho Andalusia

Roasted Winter Squash Soup with Bitter Greens and Coconut Milk

Many thanks to Chef Instructors Jenna Hartman-Fox, Jason Osborne, and Ron Westrom, along with the students of the Charlotte Technical College Culinary Arts Program for creating and preparing this recipe! This is an updated version of a perennial favorite recipe of Worden Farm members. Yield: 2 Quart Ingredients: 4 TBSP Olive Oil ½ TBSP Ginger, Fresh, Minced ½ TBSP Garlic, Fresh Minced 1 ea Worden … Continue reading Roasted Winter Squash Soup with Bitter Greens and Coconut Milk

Chilled Beet Soup with Golden Beet, Fennel & Radish Salad

Many thanks to the students and chef instructors of the Charlotte Technical College, Culinary Arts Program, for creating and preparing this wonderful recipe for Worden Farm members! Chilled Beet Soup with Golden Beet, Fennel & Radish Salad (Vegan)               Yield: 1 Quart 2 TBSP Olive Oil 1 each Sweet Onion, sliced thin 1 bulb Fennel, sliced thin 4 Cups Red Beets, washed, peeled and chopped 3 … Continue reading Chilled Beet Soup with Golden Beet, Fennel & Radish Salad

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