We love arugula’s peppery flavor, and rather than having it just in salads we try all kinds of ways to enjoy it. Sometimes it’s hard to think of other ways to enjoy a particular ingredient, but one way is to consider what goes well with it and then try using those same ingredients in a totally different type of dish. For example, arugula is often paired … Continue reading Arugula and Goat Cheese Pizza with Red Onion and Mushrooms
Minestrone is like chicken soup, in that if you ask 10 cooks how to make it, you will get 10 different recipes. But it does have a few common ingredients: beans, onions, celery, carrots, rice or pasta, vegetable stock, and fresh or canned tomatoes. It can be, but is not usually, made with meat and/or meat-based stock like chicken stock. Our version of minestrone is vegetarian and … Continue reading Vegetarian Minestrone with Mizuna
Zucchini is a versatile vegetable and is a type of summer squash. It is excellent raw in salads, marinated, grilled, stir fried, sautéed, stuffed and baked, and diced or pureed for soups. Adaptable Zucchini Bread This recipe is a favorite at Worden Farm. It has worked well with every variation we can conjure, from substituting ripe bananas for half of the zucchini, adding chopped apples and walnuts, or grating fresh ginger and zesting … Continue reading Zucchini
We farm in Florida, but we love food from all over the world. Korean-style Scallion and Veggie Pancakes are delicious, healthy, and easy to make. This recipe uses scallions, carrots, and red bell pepper, but you can use any vegetable of your choice, as long as they are somewhat flat. For example, using large or even small broccoli or cauliflower florets will result in very uneven … Continue reading Korean-style Scallion and Veggie Pancakes
Treat yourself to delicate squash blossoms and scallions tempura. When paired with tempura sauce, it’s a perfect light appetizer. To spice it up, we’ve added a little wasabi paste to the tempura batter. To turn it into a light entree, add fried shrimp. Preparation Time: 25 min Cooking Time: 2-3 min Serves: 2 Ingredients: 6 (or more) squash blossoms 3 (or more) spring onions, cut … Continue reading Squash Blossom and Scallion Wasabi Tempura with Tempura Sauce
A member of the cabbage family, collard greens are a staple on most tables in the southeastern U.S. They were thought to have been brought over from Africa but they were here long before and cooked by the native Americans. Long considered humble fare they are now getting the attention they’re due as they are very nutritious and high in iron, Vitamins A, C, and other nutrients. … Continue reading Southern-style Collard Greens with Smoked Ham Hocks
Kina savoy is an Asian cooking green that isn’t as well known as it’s close cousins, tatsoi, and bok choy. Kina savoy, also known as yukina savoy, is mildly mustardy and peppery, and can be eaten raw as well as cooked. The stalks look and cook a lot like celery. That was our inspiration to use it in this vegan soup with split peas. Cooking vegan … Continue reading Kina Savoy and Split Pea Puree Soup
Worden Farm to Table 