Delicious food traditions are held in the hearts and memories of many in our midst. “Tatyana” works in the gardening department at a hardware store. She originally is from Russia; she and her family moved to the U.S. many years ago. Gleaned from a casual conversation with this lovely lady, we gratefully share her recipe for borscht, using our beets and cabbage that are now in season. The only … Continue reading Tatyana’s Borscht
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This easy sauté gives fennel and celery a starring role, with support from scallions and sturdy greens such as escarole or kale. The textures of these vegetables combine nicely and and the flavors are fantastic. If using the vegetable stock instead of chicken stock, and omitting the butter and the Parmesan cheese garnish, then the recipe is vegan. Either way, it is delicious. 1 large … Continue reading Celery and Fennel Sauté
With a population of 1.3 Billion India is the second most populous nation on the planet. It also has 5 major regions and over 2,000 distinct ethnic groups, each with their own culture and cuisine, yet even with such diversity, one (of many) spice mix is popular throughout… garam masala. Recipes for garam masala differ from region to region but they generally contain cinnamon, cardamom, … Continue reading Spicy Garam Masala Roasted Cauliflower and Carrot Soup with Tatsoi and Cucumber-Mint Raita
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
One of our favorite root veggies is beets! We love them raw in salads, pickled, roasted, even in desserts. Glazed beets are often associated as a sweet side dish but this recipe tips the scale to where it may be used in either savory and sweet dishes. The best comparison we can make is cranberry sauce, and that’s because of the addition of Florida sour … Continue reading Glazed Beets with Florida Sour Orange Juice and Honey, Candied Ginger and Orange Peel
When you know you want to eat your greens, but you also want comfort food… Grits and greens casserole makes for an anytime satisfying meal. Breakfast, lunch, dinner, or snack. Side dish or entree. Hot, room temperature, or cold. Always great, and easy to make. Try it! 3 ¼ cups of rice milk or whole milk 1 cup Bob’s Red Mill organic corn grits 2T … Continue reading Grits and Greens Casserole with Tabasco Sauce
Root Vegetable Paella with Smoked Tomato Saffron Broth and Moroccan Couscous Yield: 4-6 portions As needed Olive Oil ½ cup Celery, Diced ½ cup Yellow onions, Diced 1 Tbsp Tomato Paste 1/4 cup White Wine 1 pinch Saffron ½ cup Turnips, Peeled, Diced, and Roasted ¼ cup Roasted peppers, diced, skins and seeds removed ½ cup Red Beets, Roasted, Peeled, and Diced ½ cup Spaghetti … Continue reading Root Vegetable Paella with Smoked Tomato Saffron Broth and Moroccan Couscous
Worden Farm to Table 