Sautéed Balsamic Greens & Sous Vide Tomato Confit with Olive Oil and Herbs

Sautéed Balsamic Greens Yield: about 16 tomato cups   Ingredients: 1 Bulb              Fennel, core removed, washed, minced 4 Cups             Worden Farm Escarole, cleaned, torn in 1 inch pieces 1 Cup               Worden Farm Kale, cleaned, stems removed, torn in 1 inch pieces 1 oz.                 Olive oil, infused with tomato and herb, from sous vide tomato recipe 3 tsp.               Garlic, minced 2 oz.                Balsamic vinegar 1 … Continue reading Sautéed Balsamic Greens & Sous Vide Tomato Confit with Olive Oil and Herbs

Escarole & Spaghetti Squash Soup with Cured Tomatoes and Fresh Herbs

A cold front is on the way, so we are making soup today! Yield: 1 Quart Ingredients: 4 TBSP                Olive Oil ½ TBSP               Garlic, Fresh Minced ½ Cup                 Worden Farm, Yellow Onions, Fresh Minced 2 stalks               Worden Farm, Celery, small dice 2 each                 Worden Farm, Sweet Pepper, small dice 2 Cups (Packed)  Worden Farm, Escarole, chopped 2 … Continue reading Escarole & Spaghetti Squash Soup with Cured Tomatoes and Fresh Herbs

Tomato Bisque with Roasted Eggplant, Red Bok Choy and Endive

Cold, rainy weather = time for warm soup! This recipe makes a delicious and hearty bisque, using lots of eggplant, which we are harvesting in abundance now, in anticipation of an expected frost. The red bok choy and endive give it lots of flavor and bonus healthy nutrients. Yield 3 Quarts Ingredients 1 ea                  Onion, Yellow, Julienne ¼ Cup             Garlic, Minced 3 oz                 Olive Oil … Continue reading Tomato Bisque with Roasted Eggplant, Red Bok Choy and Endive

Curried Curly Endive Soup with Romanesco

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

Sautéed Escarole with Kohlrabi and White Beans   

Escarole looks like lettuce, but the flavor is much deeper and the leaves hold up better to cooking. The escarole is delicious here, but if you don’t have any available, almost any other flavorful leafy greens can work well in this recipe as a companion to the kohlrabi and white beans. 3 tablespoons extra virgin olive oil 4 garlic cloves, coarsely chopped 2 onions, cut in … Continue reading Sautéed Escarole with Kohlrabi and White Beans   

Squash Noodle Miso “Ramen” Soup with Escarole and Roasted Eggplant

Ramen soups are the rage these days and we love them as well, however, we replaced the pasta noodles with two types of our own, so to speak; our zucchini squash “zoodles” and spaghetti squash “spoodles”. We make a basic ramen soup broth using organic white miso. For times when we want it to be vegetarian, we just don’t add the bonito flakes. Note:  You will … Continue reading Squash Noodle Miso “Ramen” Soup with Escarole and Roasted Eggplant

Celery and Fennel Sauté

This easy sauté gives fennel and celery a starring role, with support from escarole and scallions. 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 Parmesan cheese garnish, then the recipe is vegan. Either way, it is delicious.  1 large fennel bulb, trimmed, halved and cored and cut into … Continue reading Celery and Fennel Sauté