Korean-style Scallion and Veggie Pancakes

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

Squash Blossom and Scallion Wasabi Tempura with Tempura Sauce

It’s the day after Thanksgiving.  If you’re looking for a lighter dish, try 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 … Continue reading Squash Blossom and Scallion Wasabi Tempura with Tempura Sauce

Roasted Butterkin Squash and Sage Puree

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! This is part of  “A Florida Family Farm Thanksgiving“, a collaboration of Worden Farm with … Continue reading Roasted Butterkin Squash and Sage Puree

Roasted Acorn Squash Pie with Candied Pecans

Thanksgiving dessert is traditionally pumpkin pie but we wanted to use some of the ripe acorn squash from our farm instead.  Pumpkin and acorn squash are both gourds that have subtly different flavors but both cook the same.  Ripe acorn squash has a milder and almost fruitier flavor.  This recipe is a keeper! This is part of  “A Florida Family Farm Thanksgiving“, a collaboration of Worden Farm … Continue reading Roasted Acorn Squash Pie with Candied Pecans