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
Pickling is a great way to preserve the season’s bounty for off-season enjoyment. It is also a great way to enjoy a favorite product like radishes in a different way. Here we use our watermelon radishes, in this recipe but you can pickle our daikon, white, and even table radishes using this recipe. The only change is that with smaller radishes you may not need … Continue reading Cold Pickled Radishes
This is a wonderful, hearty soup that really highlights our organic escarole greens. While you may also use spinach in this recipe we really appreciate the slight bitterness of escarole, and if added just a couple of minutes before serving the white ribs of the escarole leaves will retain their crispness, adding a bit of crunch to contrast the creaminess of the beans. By the way, … Continue reading Escarole, Sweet Italian Sausage, and Cannellini Bean Soup
Worden Farm to Table 