Moroccan-style Carrot, Celery, and Leek Stew with Chick Peas, Kalamata Olives, and Dried Lemon

Here is a delicious stew for you. It matches up our organic carrots, celery, and leeks with Moroccan spices: dried lemon, cinnamon, cumin, garlic, and cloves.  When the spices hit the hot oil in the pot you will feel transported. Exotic and intoxicating aromas will fill your kitchen! The dried lemon gives the stew a wonderful hint of lemon and lime, but if you can’t find it locally simply … Continue reading Moroccan-style Carrot, Celery, and Leek Stew with Chick Peas, Kalamata Olives, and Dried Lemon

Roasted Vegetables with Mustard Oil and Indian Five Spice (Panch Phoron)

Indian food is very aromatic and this dish uses “Panch Phoron”, a classic spice mix of fenugreek, fennel, black mustard, cumin, and nigella seeds.  The spicy and aromatic mixture of seeds may be used whole or ground. Our globe eggplants, carrots, and green beans are abundant now, so we are using them in this recipe.  We added carrots for their sweetness, to balance the spiciness of this exotic and … Continue reading Roasted Vegetables with Mustard Oil and Indian Five Spice (Panch Phoron)

Curried Curly Endive Soup with Romanesco

Many thanks to Chef Instructor Jason Osborne and the student chefs at Charlotte Technical College for creating and preparing this delicious recipe for our farm members! Ingredients: 4 TBSP Olive Oil ½ TBSP Ginger, Fresh, Minced ½ TBSP Garlic, Fresh Minced 2 each Scallions, Sliced 1 ea Jalapeno, Minced ½ Cup Worden Farm Yellow Onions, Fresh Minced 2 each Worden Farm Carrots, small dice 1 … Continue reading Curried Curly Endive Soup with Romanesco

Lacto-fermented Cabbage, Red Beet, and Carrot Sauerkraut

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

“Are You Sure There Is No Meat In This!?!” Stuffed Cabbage Rolls

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

Basic Vegetable Stock (Clear and Puréed)

If you’re looking for an easy weekend day project try making this basic vegetable stock. You can use veggies leftover from making other dishes, and it freezes well for later use. We make two kinds of veggie stock:  clear and puréed.  We use the clear veg stock in clear soups, but when we make soups that are more rustic, creamy, and thick, then we use the puréed stock … Continue reading Basic Vegetable Stock (Clear and Puréed)

Vegetarian Spring Rolls (Lumpia) with Sweet & Sour Dipping Sauce

How many times have you looked in the fridge at the end of the week of cooking and couldn’t find a lot of any one thing left but a little bit of a lot of veggies like a half a head of red (or green cabbage), half a bell pepper, one small carrot, a couple of green beans, a couple cups of sprouts, or one … Continue reading Vegetarian Spring Rolls (Lumpia) with Sweet & Sour Dipping Sauce