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

Arugula Salad with Shaved Fennel, Orange Supremes, Roselle Hibiscus Vinaigrette, and garnished with Crispy Leeks, and Greek Feta

Our favorite salads always have a lot of flavor and hit every taste bud and texture.  This salad has it all: sweet, sour, bitter, salty, and umami tastes, plus crispy, crunchy, and creamy textures. One of our friends makes a delicious roselle jam using the roselle hibiscus flowers we grow on our farm; we use that jam to make this vinaigrette which adds a bright lemony flavor and … Continue reading Arugula Salad with Shaved Fennel, Orange Supremes, Roselle Hibiscus Vinaigrette, and garnished with Crispy Leeks, and Greek Feta

Chilled Celery and Leek Soup

As the weather heats up, here is another wonderful and delicious chilled soup, using our celery, leeks, and Spring onions.  You can enjoy this soup warm, but we love it chilled on warmer days. Preparation Time:  30 minutes Cooking Time:  30 minutes Serves:  8 (8 oz portion) or 4 (16 oz portion) INGREDIENTS: 5 cups diced celery (1 bunch) 3 cups diced leeks, white and light green parts only (3 small … Continue reading Chilled Celery and Leek Soup

Kale, Cabbage, and Leek Slaw with Orange Sesame Vinaigrette

A mixture of fresh vegetables and well-balanced vinaigrette is key to this recipe. Many thanks to Chef Instructor Ron Westrom and the students in the Charlotte Technical College Culinary Arts Program for creating and preparing this delicious vegetable slaw for Worden Farm members.   Yield: (2) ½ cup portions Ingredients: 1 Cup Worden Farm Organic Cabbage, Sliced Thinly 1 Cup Worden Farm Organic Kale, Sliced Thinly … Continue reading Kale, Cabbage, and Leek Slaw with Orange Sesame Vinaigrette

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)

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