Celery and Fennel Sauté

This easy sauté gives fennel and celery a starring role, with support from escarole and scallions. The textures of these vegetables combine nicely and and the flavors are fantastic. If using the vegetable stock instead of chicken stock, and omitting the Parmesan cheese garnish, then the recipe is vegan. Either way, it is delicious.  1 large fennel bulb, trimmed, halved and cored and cut into … Continue reading Celery and Fennel Sauté

Red Wine Braised Fennel and Onions with Stewed Tomatoes, Capers and Anchovies

Fennel is fantastic cooked, when its texture softens and its anise flavor becomes mellow and sweet. One common and delicious way to cook fennel is to simply sauté it with white wine and butter. Here, we switch up and put a Mediterranean twist on cooking fennel in wine, with red wine, along with a few complementary-flavored ingredients (our fresh onions, our canned stewed tomatoes and anchovy fillets), and charred veggies to further boost the robust … Continue reading Red Wine Braised Fennel and Onions with Stewed Tomatoes, Capers and Anchovies

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

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

Vegetarian Minestrone with Mizuna

Minestrone is like chicken soup, in that if you ask 10 cooks how to make it, you will get 10 different recipes. But it does have a few common ingredients:  beans, onions, celery, carrots, rice or pasta, vegetable stock, and fresh or canned tomatoes.  It can be, but is not usually, made with meat and/or meat-based stock like chicken stock. Our version of minestrone is vegetarian and … Continue reading Vegetarian Minestrone with Mizuna

Fennel, Baby Red Cabbage, and Daikon Radish Salad with Miso-Ginger Vinaigrette

Our freshly-harvested fennel has fragrant, feathery tops. This is a favorite salad that uses the entire fennel bulb with stalks and leaves. It has a bit of a Japanese twist with the cabbage, daikon radish and miso vinaigrette. The flavors really complement each other, and the colors combine beautifully. You can use any vinaigrette of your choice, but give the miso vinaigrette a try.   Preparation Time: … Continue reading Fennel, Baby Red Cabbage, and Daikon Radish Salad with Miso-Ginger Vinaigrette