Chilled Beet Soup with Golden Beet, Fennel & Radish Salad (Vegan) Yield: 1 Quart 2 TBSP Olive Oil 1 each Sweet Onion, sliced thin 1 bulb Fennel, sliced thin 4 Cups Red Beets, washed, peeled and chopped 3 Cups Vegetable Stock 1 each Bay leaf To Taste Salt To Taste White Pepper 2 TBSP Brown Sugar 2 TBSP Red Wine Vinegar To Taste Salt & … Continue reading Chilled Beet Soup with Golden Beet, Fennel & Radish Salad
Did you know that beet greens are not only edible, they are delicious and very healthy? Saute them briefly in a little extra virgin olive oil, kosher salt, and black pepper, dress them in your favorite vinaigrette; we have a couple favorites, tarragon, and orange muscat champagne vinaigrettes to name two. Add some Greek feta for even more tang! Preparation Time: 15 minutes Cooking Time: 5 minutes Serves: … Continue reading Sauteed Beet Greens with Orange Muscat Champagne Vinegar and Greek Feta
We always prepare hearty farm team meals that feature our organic vegetables and this week, we made a special meal to mark the end of the CSA season. We prepared a mixed greens and veggie salad with roselle hibiscus vinaigrette, an assortment of lacto-fermented and pickled veggies (watermelon radishes, red beets and Spring onions, takuan-style daikon radishes, carrots and cauliflower, green beans, and okra), a refreshing gazpacho, … Continue reading Dutch Chocolate Beet Cake, Topped with Special Triple Cream Frosting, with Toasted Fresh Coconut
Lacto-fermentation seems to be the rage these days and it’s about time since humans have been preserving vegetables this way for millenia. The term “lacto” refers to lactobacillus, a strain of bacteria common on the skin of most produce, especially those that grow close to the ground. Without getting into a lot of scientific detail, the bacteria convert sugars to lactic acid which then acts as a … Continue reading Lacto-fermented Cabbage, Red Beet, and Carrot Sauerkraut
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
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
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
Worden Farm to Table 