Zucchini is a versatile vegetable and is a type of summer squash. It is excellent raw in salads, marinated, grilled, stir fried, sautéed, stuffed and baked, and diced or pureed for soups. Adaptable Zucchini Bread This recipe is a favorite at Worden Farm. It has worked well with every variation we can conjure, from substituting ripe bananas for half of the zucchini, adding chopped apples and walnuts, or grating fresh ginger and zesting … Continue reading Zucchini
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
Treat yourself to delicate squash blossoms and scallions tempura. When paired with tempura sauce, it’s a perfect light appetizer. To spice it up, we’ve added a little wasabi paste to the tempura batter. To turn it into a light entree, add fried shrimp. Preparation Time: 25 min Cooking Time: 2-3 min Serves: 2 Ingredients: 6 (or more) squash blossoms 3 (or more) spring onions, cut … Continue reading Squash Blossom and Scallion Wasabi Tempura with Tempura Sauce
Butterkin squash may look like baby pumpkins inside and out but they’re really a variety all their own. They are a winter squash that tastes closer to acorn squash or butternut squash than pumpkin. Roast them in the oven with a little butter, brown sugar, sage, salt, and pepper. It’s amazing! Preparation Time: 15 minutes Cooking Time: 35 – 45 minutes (until fork tender) Serves: … Continue reading Roasted Butterkin Squash and Sage Puree
Pumpkin and acorn squash have subtly different flavors but both cook the same. Ripe acorn squash has a milder and almost fruitier flavor. This recipe is a keeper! Preparation Time: 45 min (15 min for pie crust; 15 min for roast acorn squash puree; 15 min for pie filling) Cooking Time: 1 hour (30-40 min for the roast acorn squash; 10 min for pie crust; … Continue reading Roasted Acorn Squash Pie with Candied Pecans
Worden Farm to Table 