Sticky post
We created this salad on the December full moon. This uses similar ingredients as in the fresh toppings in Posole, which is a classic Mexican soup that we love. Instead of the traditional radishes and green cabbage, we use turnips and bok choy. Posole often is served on special occasions, and a full moon in December is cause for celebration, bringing in a little more light when the days … Continue reading Full Moon Salad
We farm in Florida, but we love food from all over the world. Korean-style Scallion and Veggie Pancakes are delicious, healthy, and easy to make. This recipe uses scallions, carrots, and red bell pepper, but you can use any vegetable of your choice, as long as they are somewhat flat. For example, using large or even small broccoli or cauliflower florets will result in very uneven … Continue reading Korean-style Scallion and Veggie Pancakes
Classic hummus does not include any greens but the dish so easily lends itself to using greens like the organic Italian kale from our farm. It’s super healthy and super delicious! Preparation Time: 45 minutes Cooking Time: 10 minutes Serving: 3-4 cups (will depend on the amount of kale you use) Ingredients: 1 large bunch or Italian kale or Tuscan black kale, washed, patted dry, de-ribbed … Continue reading Tuscan Black Kale and White Bean Hummus
The best salads are ones that have the freshest ingredients, layers of flavor, a variety of textures, and since we eat with our eyes first, lots of vibrant colors. This salad made with a variety of organic produce from our farm checks every box. Peppery, sweet, crisp, and herbaceous baby arugula, romaine, red lettuce, red kale and mizuna. Crisp cucumber slices, sweet and colorful Sungold cherry tomatoes … Continue reading Mixed Baby Greens Salad with Sherry Vinaigrette
Worden Farm to Table 