This delicious salsa is best served warm. It can be enjoyed as a topping for tacos, burritos, or even as a dip with chips, but is hearty enough to be served as a side dish. Preparation Time: 15 minutes Cooking Time: 30 minutes Yields: 1 qt of salsa Ingredients: 4 large poblano peppers 6 Florida sweet corn 1 white onion, sliced into 1/2 inch thick rings … Continue reading Warm Roasted Poblano Peppers and Sweet Corn Salsa
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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
This recipe uses organic Florida avocado, jalapeño, and limes. Florida avocados have a milder flavor compared to the smaller Haas avocados. Preparation Time: 20-25 minutes Serving Size: 4-6 cups Ingredients: 1-2 large Florida avocados You may also use Haas avocados but they’re much smaller so you will need 6 of them to replace the two Florida avocados. 2-3 jalapenos diced (destem, leave all seeds and … Continue reading Florida Avocado Guacamole
Worden Farm to Table 