Vegetarian Spring Rolls (Lumpia) with Sweet & Sour Dipping Sauce

How many times have you looked in the fridge at the end of the week of cooking and couldn’t find a lot of any one thing left but a little bit of a lot of veggies like a half a head of red (or green cabbage), half a bell pepper, one small carrot, a couple of green beans, a couple cups of sprouts, or one … Continue reading Vegetarian Spring Rolls (Lumpia) with Sweet & Sour Dipping Sauce

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

Warm Roasted Poblano Peppers and Sweet Corn Salsa

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

Full Moon Salad

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

Zucchini

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

Salad Turnips

Salad turnips are excellent either raw or cooked. Raw salad turnips have a refreshing, tangy flavor similar to a mild radish, and cooked salad turnips are pleasantly sweet. Salad turnips are less starchy and have a higher moisture content than traditional purple top turnips, but can be used well in most traditional turnip recipes. They are delicious baked, mashed or roasted. The tops are “turnip greens”, packed with nutrients and flavor. Try them … Continue reading Salad Turnips

Florida Avocado Guacamole

Fall is avocado season in Florida so it’s quite common to see avocados served during Thanksgiving here.  This recipe uses our organic Florida avocados, jalapenos, and limes. Florida avocados have a milder flavor compared to the smaller Haas avocados. This is part of  “A Florida Family Farm Thanksgiving“, a collaboration of Worden Farm with Tim and Chelsea Clarkson, owners of Grove Ladder Farm, in Sarasota, Florida specializing … Continue reading Florida Avocado Guacamole