Cured Organic Tomatoes

Curing tomatoes really brings out the flavor. This recipe uses Cherry tomatoes, but Romas and Slicers also work well. Yield: 2 cups Ingredients: 1 Pint          Worden Farm Cherry Tomatoes, halved 2 TBSP       Garlic, Minced 4 TBSP       Herbs, Assorted, Minced 2 TBSP       Extra Virgin Olive Oil 1/2 tsp         Kosher Salt 1/2 tsp         Black Pepper   Method: Cut tomatoes in 1/2. Toss with Garlic, Herbs, Olive oil, … Continue reading Cured Organic Tomatoes

Vegetable Potstickers with Citrus Ponzu Dipping Sauce

These potstickers are a fantastic appetizer, and you can adapt the recipe to use lots of different kinds of seasonal veggies. They are so delicious that we would like to have a plate full of them, as a main course! Ingredients: 2 Tbsp.           Vegetable Oil 2 Tpsp            Sesame Oil 1 Cup             Kina Savoy, chiffonade 1 Cup             Kale or greens of choice, chiffonade 1/2 Cup          … Continue reading Vegetable Potstickers with Citrus Ponzu Dipping Sauce

Tomato Bisque with Roasted Eggplant, Red Bok Choy and Endive

Cold, rainy weather = time for warm soup! This recipe makes a delicious and hearty bisque, using lots of eggplant, which we are harvesting in abundance now, in anticipation of an expected frost. The red bok choy and endive give it lots of flavor and bonus healthy nutrients. Yield 3 Quarts Ingredients 1 ea                  Onion, Yellow, Julienne ¼ Cup             Garlic, Minced 3 oz                 Olive Oil … Continue reading Tomato Bisque with Roasted Eggplant, Red Bok Choy and Endive

Chilled Kohlrabi Soup with Herb Puree and White Turnip & Collard Green Crisps

Kohlrabi has a mild sweetness that shines in this recipe. This elegant chilled soup, created by the Charlotte Technical College Culinary Arts Program, elevates one of our favorite under-appreciated vegetables to new heights. Cheers, to the mighty kohlrabi! Vegan Version Yield: 1 Quart Ingredients: 2 TBSP                        Olive Oil 4oz                              Sweet Onions, Julienne 1 tsp                           … Continue reading Chilled Kohlrabi Soup with Herb Puree and White Turnip & Collard Green Crisps

Three Cabbage Cousins Slaw with Pecans, Dates, and Vegan Tahini Dressing

Napa Cabbage, Kina Savoy, and Bok Choy are all in the Cabbage family — they are like cabbage cousins. This recipe can be made with other Cabbage family greens, such as Kale, or Tatsoi. Cabbage family crops are known for being health-promoting. If you’re new to Cabbage family crops in your diet, you may be pleasantly surprised by their light sweetness and craveworthiness. A mixture … Continue reading Three Cabbage Cousins Slaw with Pecans, Dates, and Vegan Tahini Dressing

Stir Fry Eggplant & Summer Squash Lettuce Wraps

This quick recipe is hearty without being heavy. The flavors strike a satisfying balance of sweet and savory. The textures contrast nicely between the delicate lettuce leaves and the substantial chew of the squash, eggplant, and other fillings. It’s a perfect dish for casual weekend parties, or for an easy but interesting weeknight dinner. Ingredients: 4-6 ea             Lettuce Leaves (Any variety) 1 oz                 Sesame … Continue reading Stir Fry Eggplant & Summer Squash Lettuce Wraps

Lacto-fermented Cucumber Pickles

Our cucumbers are plentiful now but because Summer is quickly approaching they won’t be for long.  Lacto-fermentation is a tried and tested way of preserving in-season veggies for later use, and requires no pasteurization. Preparation Time:  30 minutes Lacto-fermentation Time:  30 – 60 days Note:  The length of time will depend entirely on the level of sourness you like in your pickles. Yields:  1 half-gallon (here) … Continue reading Lacto-fermented Cucumber Pickles