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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
We love the combination of kale and beets. The sweetness of the kale with the earthiness of the beets creates a delicious balance. This recipe uses raw shredded beets and also the beet greens, plus some celery for crunch and pecans for a great finish. The vinaigrette is an updated tangerine and balsamic version of a classic honey mustard dressing. 1 bunch of green kale washed, de-stemmed … Continue reading Kale and Beet Salad with Tangerine Balsamic Vinaigrette
We at Worden Farm have worked for many years with the Culinary Arts Program at the Charlotte Technical College, helping to educate student chefs about farm-fresh vegetables. The chefs will be at Worden Farm this Wednesday afternoon, demonstrating and sampling this Florida cuisine recipe, which uses many vegetables that currently are being harvested in abundance at Worden Farm. Many thanks to Chef Instructors Ron Westrom and Jason … Continue reading Wilted Endive Salad with Warm Fennel Vinaigrette
The Mediterranean meets the Far East in this recipe for escarole and scallions. We poached a filet of salmon in water, white miso paste, dried kombu seaweed, and scallions creating a salmon dashi broth. Once the salmon is fully poached we remove the salmon, strain the poaching liquid, add chopped fresh escarole and sliced scallions, and cook them briefly. We got this salmon from Maralee McGowen, owner … Continue reading Escarole, Scallions and Salmon in Miso Dashi Broth
Tomato pies are a traditional Southern delight. Lots of the recipes out there tend to be heavy in calories and labor intensive. Our Worden Farm version is lighter and can be prepared in much less time. It is delicious, and healthy, and happens also to be vegan. This is perfect for a potluck, and presents beautifully. Serve either as an entree in large squares, or … Continue reading New Year’s Resolution Tomato Tart
Veggies for breakfast? Absolutely! They are a great way to use up any that you may have leftover from making other dishes like soups. Many recipes call for either a pound of this or a cup of that but not a lot of veggies come grown to those exact measurements so use what you need to make your soup, stew, casserole or other dish and … Continue reading Western-style Veggie Omelet
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
Worden Farm to Table 