Tatyana’s Borscht

Delicious food traditions are held in the hearts and memories of many in our midst. “Tatyana” works in the gardening department at a hardware store. She originally is from Russia; she and her family moved to the U.S. many years ago. Gleaned from a casual conversation with this lovely lady, we gratefully share her recipe for borscht, using our beets and cabbage that are now in season. The only … Continue reading Tatyana’s Borscht

Sautéed Mixed Greens over Cured Tomatoes

This really is two easy recipes: one is for sautéed mixed greens, and the other is for cured tomatoes. Put them together, and it’s a perfect match. We grow many varieties of greens, and just about all of them work well here. The tomatoes in this recipe are best if they are Romas, but slicer, grape, or cherry tomatoes also will work well. Just use what’s in season, … Continue reading Sautéed Mixed Greens over Cured Tomatoes

Cauliflower and Clam Chowder (Dairy and Gluten-free)

Cauliflower isn’t only for roasting or crudité platters; it’s also great for soups: chunky, rustic soups, or creamy, more refined soups.  This soup is a little of both, and made in the style of a New England clam chowder but that is where the similarity ends.  We replaced the potatoes and cream, yes cream, with our cauliflower, so as much as we like a classic … Continue reading Cauliflower and Clam Chowder (Dairy and Gluten-free)

Root Vegetable Paella with Smoked Tomato Saffron Broth and Moroccan Couscous

Root Vegetable Paella with Smoked Tomato Saffron Broth and Moroccan Couscous Yield: 4-6 portions As needed Olive Oil ½ cup Celery, Diced ½ cup Yellow onions, Diced 1 Tbsp Tomato Paste 1/4 cup White Wine 1 pinch Saffron ½ cup Turnips, Peeled, Diced, and Roasted ¼ cup Roasted peppers, diced, skins and seeds removed ½ cup Red Beets, Roasted, Peeled, and Diced ½ cup Spaghetti … Continue reading Root Vegetable Paella with Smoked Tomato Saffron Broth and Moroccan Couscous

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

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