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

Chilled Celery and Leek Soup

As the weather heats up, here is another wonderful and delicious chilled soup, using our celery, leeks, and Spring onions.  You can enjoy this soup warm, but we love it chilled on warmer days. Preparation Time:  30 minutes Cooking Time:  30 minutes Serves:  8 (8 oz portion) or 4 (16 oz portion) INGREDIENTS: 5 cups diced celery (1 bunch) 3 cups diced leeks, white and light green parts only (3 small … Continue reading Chilled Celery and Leek Soup

Curried Curly Endive Soup with Romanesco

Many thanks to Chef Instructor Jason Osborne and the student chefs at Charlotte Technical College for creating and preparing this delicious recipe for our farm members! Ingredients: 4 TBSP Olive Oil ½ TBSP Ginger, Fresh, Minced ½ TBSP Garlic, Fresh Minced 2 each Scallions, Sliced 1 ea Jalapeno, Minced ½ Cup Worden Farm Yellow Onions, Fresh Minced 2 each Worden Farm Carrots, small dice 1 … Continue reading Curried Curly Endive Soup with Romanesco

Classic Chilled Gazpacho

Our brief winter in Central Florida has past and spring is upon us with summer soon to follow.  This recipe is a great way to enjoy our fresh veggies in a cool and very refreshing chilled soup as the temperatures heat up. Preparation Time:  30 minutes (of washing and chopping) Make/Chill (No Cooking Involved) Time:  10 minutes (3-4 hour minimum in the fridge to chill … Continue reading Classic Chilled Gazpacho