Wilted Endive Salad with Warm Fennel Vinaigrette

We at Worden Farm have worked for many years with the Culinary Arts Program at the Charlotte Technical College, helping to educate student chefs about farm-fresh vegetables. The chefs will be at Worden Farm this Wednesday afternoon, demonstrating and sampling this Florida cuisine recipe, which uses many vegetables that currently are being harvested in abundance at Worden Farm. Many thanks to Chef Instructors Ron Westrom and Jason … Continue reading Wilted Endive Salad with Warm Fennel Vinaigrette

Cauliflower Couscous

Cauliflower “couscous” or “rice” is a great dish in its own right. Also, as the name suggests, it is a great alternative to rice or to couscous. We use our Roma tomatoes, parsley, and white cauliflower in this recipe. This recipe also works well with other types of cauliflower, like our purple variety, or Romanesco, a very cool looking heirloom type of cauliflower. The following recipe … Continue reading Cauliflower Couscous

New Year’s Resolution Tomato Tart

Tomato pies are a traditional Southern delight. Lots of the recipes out there tend to be heavy in calories and labor intensive. Our Worden Farm version is lighter and can be prepared in much less time. It is delicious, and healthy, and happens also to be vegan. This is perfect for a potluck, and presents beautifully. Serve either as an entree in large squares, or … Continue reading New Year’s Resolution Tomato Tart

Veggie Frittata with Turnips and Swiss Chard

Frittatas are like omelets in that they are a great and delicious way to enjoy your vegetables.  They are an every-meal kind of dish; enjoy them for breakfast, lunch, dinner, or a late-night snack.  They also make for an excellent appetizer for your holiday parties and get-togethers. There are no fixed rules on what kinds of veggies to put into your frittata, but you can use … Continue reading Veggie Frittata with Turnips and Swiss Chard

Layered Ratatouille with Kina Savoy

When most people hear “ratatouille” they think of a stew-like dish with lots of big chunks of veggies.  The guests think “yum”. The cook (you) thinks “that’s a lot of chopping” but not so with a layered ratatouille. This recipe is a time-saver. Pour some of your favorite marinara on the bottom of a baking dish, cut thick slices of tomatoes, bell peppers, onions, and … Continue reading Layered Ratatouille with Kina Savoy

Winter Solstice Soup

We created this recipe for the Winter Solstice, the shortest day of the year. This tasty soup celebrates the current harvests of several favorite crops here in Southwest Florida, making it perfect for the season’s holiday menus. Soups are a great way to use seasonal vegetables from week to week. Most vegetable soups freeze well, so don’t hesitate to make a big batch, and store some … Continue reading Winter Solstice Soup

Sauteed Arugula and Cherry Tomato Crostinis with Blue Cheese Crumbles

The holidays are a special time of the year. While filled with family, friends, and celebrations, it can also be a challenging time trying to figure out what to serve that would be delicious, interesting, colorful, healthy, AND not take a lot of time or cost an arm and a leg to prepare. Here is a great go-to appetizer that checks all of those boxes … Continue reading Sauteed Arugula and Cherry Tomato Crostinis with Blue Cheese Crumbles