Here is another wonderful and delicious soup, using our celery, leeks, and scallions. 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 3 cups diced leeks, white and light green parts 2 cups diced scallions 2 tbsp extra virgin olive oil 1 tbsp butter … Continue reading Celery and Leek Soup
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
Most of us in the U.S. have had sweet galettes with fruit-based fillings but we are going the savory route with this recipe. We use caramelized Spring onions as the base filling and top them with oven roasted Roma tomatoes and Feta cheese. We also add garlic, basil, and oregano to the half all purpose and whole wheat (both organic) dough to give the hearty … Continue reading Caramelized Spring Onion and Roasted Tomato Herbed Galette with Greek Feta
Escarole looks like lettuce, but the flavor is much deeper and the leaves hold up better to cooking. The escarole is delicious here, but if you don’t have any available, almost any other flavorful leafy greens can work well in this recipe as a companion to the kohlrabi and white beans. 3 tablespoons extra virgin olive oil 4 garlic cloves, coarsely chopped 2 onions, cut in … Continue reading Sautéed Escarole with Kohlrabi and White Beans
Who doesn’t love a great chutney? Chutney (“chatni” in Sindi) is originally from India, and is the name given to a wide variety of sauces that were originally made in Indian homes but now made commercially worldwide. Go to most any supermarket, grocery store, or farmer’s market and you will find them but pasteurized and filled with tons of sugar and vinegar (for preservation). In … Continue reading Roasted Cherry Tomato, Spring Onion, and Pine Nut Chutney
This recipe is a great way to enjoy a blend of fresh veggies in a cool and refreshing chilled soup. Preparation Time: 30 minutes (of washing and chopping) Make/Chill (No Cooking Involved) Time: 10 minutes (3-4 hour minimum in the fridge to chill but best overnight) Yields: 2 qts Ingredients: 2 cups diced tomatoes We include both the peel and the seeds as they are … Continue reading Classic Chilled Gazpacho
Green beans with stewed tomatoes is a staple on most Southern tables. In this recipe, we change it up a bit and add one of our Scotch bonnet peppers (whole) to the pot for a few minutes to give it more flavor and just a tad bit of heat. (Don’t worry, we remove it just before we add the tatsoi to finish the dish.) Scotch bonnets … Continue reading Green Beans with Stewed Diced Tomatoes, Tatsoi, and Scotch Bonnet Pepper
Worden Farm to Table 