One of the many ways we enjoy our cherry tomatoes when we want something a little more unique is to make them the featured ingredient in a vinaigrette, a very colorful, sweet yet tangy one, that we think you will enjoy as well. You won’t need a lot for this recipe. Just a cup will do. We use both our red and Sungold varieties, and … Continue reading Cherry Tomato Vinaigrette
Most of us in the U.S. have had sweet galettes with fruit-based fillings but we are going the savory route with this recipe. We use caramelized Spring onions as the base filling and top them with oven roasted Roma tomatoes and Feta cheese. We also add garlic, basil, and oregano to the half all purpose and whole wheat (both organic) dough to give the hearty … Continue reading Caramelized Spring Onion and Roasted Tomato Herbed Galette with Greek Feta
The roasted and sautéed eggplant in this recipe has a satisfying texture, and the flavors are zingy and mouth-awakening. Many thanks to Chef Jason Osborne and the CTC Student Chefs for creating and preparing this wonderful recipe for this week’s demo sample at Worden Farm! 1 TBSP Sesame Oil 1 tsp Ginger, peeled, Minced 1 tsp Garlic, peeled, Minced 1 TBSP Spring Onions, Diced 1 … Continue reading Stir Fry Eggplant Relish with Scallions, Cilantro & Cucumber
Patty pan squash has such beautiful color, and bold contrasting patterns of dark green and bright yellow. We cook the smaller, baby patty pans whole, but the large ones have radial lines that go from tip to tip and almost dare us to cut them using those lines as guides. Like its cousins, zucchini and yellow squash, the mildly flavored patty pan squash is a type of Summer Squash. They pair … Continue reading Roasted Patty Pan Squash with Sage, Florida Meyer Lemon Juice, and Capers
Who doesn’t love a great chutney? Chutney (“chatni” in Sindi) is originally from India, and is the name given to a wide variety of sauces that were originally made in Indian homes but now made commercially worldwide. Go to most any supermarket, grocery store, or farmer’s market and you will find them but pasteurized and filled with tons of sugar and vinegar (for preservation). In … Continue reading Roasted Cherry Tomato, Spring Onion, and Pine Nut Chutney
This recipe is a great way to enjoy a blend of fresh veggies in a cool and refreshing chilled soup. 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 but best overnight) Yields: 2 qts Ingredients: 2 cups diced tomatoes We include both the peel and the seeds as they are … Continue reading Classic Chilled Gazpacho
Green beans with stewed tomatoes is a staple on most Southern tables. In this recipe, we change it up a bit and add one of our Scotch bonnet peppers (whole) to the pot for a few minutes to give it more flavor and just a tad bit of heat. (Don’t worry, we remove it just before we add the tatsoi to finish the dish.) Scotch bonnets … Continue reading Green Beans with Stewed Diced Tomatoes, Tatsoi, and Scotch Bonnet Pepper
Worden Farm to Table 