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

Escarole Wrapped Organic Vegetable Stir Fry with Habanero Shrimp Broth and Bok Choy Kim Chee

This is the winning recipe from yesterday’s Worden Farm – Charlotte Technical Center Student Chef Veggie Box Challenge. Congratulations to Student Chef Daniel Ulmaniec!   Shrimp Broth 1 lbs                            Shrimp Shells 6oz                              Carrots 4oz                              Onions 2oz                              Celery 4oz                              Roma Tomatoes 1oz                              Tomato Paste As needed                   Olive Oil ½ cup                          White Wine 3qts                             Water … Continue reading Escarole Wrapped Organic Vegetable Stir Fry with Habanero Shrimp Broth and Bok Choy Kim Chee

Glazed Beets with Florida Sour Orange Juice and Honey, Candied Ginger and Orange Peel

One of our favorite root veggies is beets!  We love them raw in salads, pickled, roasted, even in desserts. Glazed beets are often associated as a sweet side dish but this recipe tips the scale to where it may be used in either savory and sweet dishes.  The best comparison we can make is cranberry sauce, and that’s because of the addition of Florida sour … Continue reading Glazed Beets with Florida Sour Orange Juice and Honey, Candied Ginger and Orange Peel

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

Kale and Beet Salad with Tangerine Balsamic Vinaigrette

We love the combination of kale and beets. The sweetness of the kale with the earthiness of the beets creates a delicious balance. This recipe uses raw shredded beets and also the beet greens, plus some celery for crunch and pecans for a great finish. The vinaigrette is an updated tangerine and balsamic version of a classic honey mustard dressing. 1 bunch of green kale washed, de-stemmed … Continue reading Kale and Beet Salad with Tangerine Balsamic Vinaigrette

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

Roasted Baby Beets with Tarragon Vinaigrette

Super healthy, super colorful and super delicious!  Roasting our organic baby beets really brings out their natural sweetness.  Roast them with garlic, sprigs of fresh rosemary, extra virgin olive oil, kosher salt and black pepper, then dress them with a tasty and tangy tarragon vinaigrette. This is part of  “A Florida Family Farm Thanksgiving“, a collaboration of Worden Farm with Tim and Chelsea Clarkson, owners of Grove … Continue reading Roasted Baby Beets with Tarragon Vinaigrette