We have really enjoyed the tomatoes this season. There are many ways to preserve tomatoes to enjoy them later in the year when the tomato season has ended. Roasting tomatoes and freezing them is one way to make sure you can enjoy them up to six months later. Here, we use Roma tomatoes, but if you use cherry, grape, or slicer tomatoes, adjust the cooking … Continue reading Oven Roasted Tomatoes
Patty pan squash has such beautiful color, and bold contrasting patterns of dark green and bright yellow. We cook the smaller, baby patty pans whole, but the large ones have radial lines that go from tip to tip and almost dare us to cut them using those lines as guides. Like its cousins, zucchini and yellow squash, the mildly flavored patty pan squash is a type of Summer Squash. They pair … Continue reading Roasted Patty Pan Squash with Sage, Florida Meyer Lemon Juice, and Capers
Stuffed cabbage rolls, despite a vegetable-specific name, are usually all about umami; rich tomato sauce and lots of meat filling. Our recipe is vegetarian but we try to stay true to this tradition by using a filling that is rich with roasted veggies, barley cooked with mushrooms and mushroom stock made from rehydrating umami-rich dried mushrooms, and a rich, thick red sauce made with caramelized onions … Continue reading “Are You Sure There Is No Meat In This!?!” Stuffed Cabbage Rolls
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
While not as popular in most of the U.S. as the more traditional bread stuffing, rice stuffing does have its followers in the Southeast because of the major rice growing areas in Georgia, South Carolina, Texas, and Louisiana. It’s also gluten-free. We love the nuttiness of brown rice so chose that over white rice. Our stuffing is made much like bread stuffing in that it … Continue reading Brown Rice Stuffing
Butterkin squash may look like baby pumpkins inside and out but they’re really a variety all their own. They are a winter squash that tastes closer to acorn squash or butternut squash than pumpkin. Roast them in the oven with a little butter, brown sugar, sage, salt, and pepper. It’s amazing! Preparation Time: 15 minutes Cooking Time: 35 – 45 minutes (until fork tender) Serves: … Continue reading Roasted Butterkin Squash and Sage Puree
Worden Farm to Table 