Basic Vegetable Stock (Clear and Puréed)

If you’re looking for an easy weekend day project try making this basic vegetable stock. You can use veggies leftover from making other dishes, and it freezes well for later use. We make two kinds of veggie stock:  clear and puréed.  We use the clear veg stock in clear soups, but when we make soups that are more rustic, creamy, and thick, then we use the puréed stock … Continue reading Basic Vegetable Stock (Clear and Puréed)

Tatyana’s Borscht

Delicious food traditions are held in the hearts and memories of many in our midst. “Tatyana” works in the gardening department at a hardware store. She originally is from Russia; she and her family moved to the U.S. many years ago. Gleaned from a casual conversation with this lovely lady, we gratefully share her recipe for borscht, using our beets and cabbage that are now in season. The only … Continue reading Tatyana’s Borscht

Cauliflower and Clam Chowder (Dairy and Gluten-free)

Cauliflower isn’t only for roasting or crudité platters; it’s also great for soups: chunky, rustic soups, or creamy, more refined soups.  This soup is a little of both, and made in the style of a New England clam chowder but that is where the similarity ends.  We replaced the potatoes and cream, yes cream, with our cauliflower, so as much as we like a classic … Continue reading Cauliflower and Clam Chowder (Dairy and Gluten-free)

Squash Noodle Miso “Ramen” Soup with Escarole and Roasted Eggplant

Ramen soups are the rage these days and we love them as well, however, we replaced the pasta noodles with two types of our own, so to speak; our zucchini squash “zoodles” and spaghetti squash “spoodles”. We make a basic ramen soup broth using organic white miso. For times when we want it to be vegetarian, we just don’t add the bonito flakes. Note:  You will … Continue reading Squash Noodle Miso “Ramen” Soup with Escarole and Roasted Eggplant

Spicy Garam Masala Roasted Cauliflower and Carrot Soup with Tatsoi and Cucumber-Mint Raita

With a population of 1.3 Billion India is the second most populous nation on the planet.  It also has 5 major regions and over 2,000 distinct ethnic groups, each with their own culture and cuisine, yet even with such diversity, one (of many) spice mix is popular throughout… garam masala. Recipes for garam masala differ from region to region but they generally contain cinnamon, cardamom, … Continue reading Spicy Garam Masala Roasted Cauliflower and Carrot Soup with Tatsoi and Cucumber-Mint Raita

Baby Greens Soup with Coconut Milk, Sweet Curry, and Tamarind

We call this soup “baby greens” because we’ve tried using spinach and arugula, baby bok choy and spinach, mizuna and baby bok choy, and while the final flavors for each version were somewhat different from each, they were all very delicious. You could almost have a “make your own soup” kind of dinner, or you can put all of your favorite baby greens in and enjoy … Continue reading Baby Greens Soup with Coconut Milk, Sweet Curry, and Tamarind

Escarole Wrapped Organic Vegetable Stir Fry with Habanero Shrimp Broth and Bok Choy Kim Chee

This is the winning recipe from yesterday’s Worden Farm – Charlotte Technical Center Student Chef Veggie Box Challenge. Congratulations to Student Chef Daniel Ulmaniec!   Shrimp Broth 1 lbs                            Shrimp Shells 6oz                              Carrots 4oz                              Onions 2oz                              Celery 4oz                              Roma Tomatoes 1oz                              Tomato Paste As needed                   Olive Oil ½ cup                          White Wine 3qts                             Water … Continue reading Escarole Wrapped Organic Vegetable Stir Fry with Habanero Shrimp Broth and Bok Choy Kim Chee