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 flavorful dish. You can, of course, use other veggies. Just pick veggies that will hold up to roasting, like squash, bell peppers, Spring onions, scallions, or even turnips. Indian food is very aromatic … Continue reading Roasted Vegetables with Indian Five Spice
This is one of the ways that we like to preserve the seasonal harvest for later enjoyment. Lacto-fermented watermelon radishes are probiotic and so delicious, and they also are so beautiful. This recipe uses no vinegar, just veggies, salt, water, and time. We love them in salads but check out the Extra! below for another creative and delicious way to use them. Preparation Time: 30 minutes Lacto-fermentation Time: 30 – … Continue reading Lacto-Fermented Watermelon Radishes
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
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
The roasted and sautéed eggplant in this recipe has a satisfying texture, and the flavors are zingy and mouth-awakening. Many thanks to Chef Jason Osborne and the CTC Student Chefs for creating and preparing this wonderful recipe for this week’s demo sample at Worden Farm! 1 TBSP Sesame Oil 1 tsp Ginger, peeled, Minced 1 tsp Garlic, peeled, Minced 1 TBSP Spring Onions, Diced 1 … Continue reading Stir Fry Eggplant Relish with Scallions, Cilantro & Cucumber
Worden Farm to Table 