Reserve seats now for our March 25th Sunday Brunch and Field Stroll

You are invited to join us in celebration of the season’s organic harvest at the final Sunday Brunch and Field Stroll of this season, on March 25, 2018, 11 AM – 1 PM, in the Veggie Pavilion Barn at Worden Farm. The menu is veggie-forward and prepared by Modern Events with Worden Farm’s organic vegetables. Reserve your seats now at wordenfarm.com.   BRUNCH MENU Signature … Continue reading Reserve seats now for our March 25th Sunday Brunch and Field Stroll

Worden Farm Field Notes: March 6, 2018

You are invited to join us in celebration of the season’s organic harvest at the Sunday Brunch and Field Stroll on March 25, 2018, 11 AM – 1 PM, in the Veggie Pavilion Barn at Worden Farm. The menu is veggie-forward and prepared by Modern Events with Worden Farm’s organic vegetables. Reserve your seats now at wordenfarm.com.   BRUNCH MENU Signature Cocktail The Modern Mai … Continue reading Worden Farm Field Notes: March 6, 2018

Worden Farm Field Notes: February 27, 2018

The Charlotte Technical College (CTC) Culinary Arts Program and Worden Farm have had a partnership for many years. The CTC Chef Instructors have integrated our donations of fresh organic vegetables into their curriculum. The CTC students learn how to create culinary masterpieces from our farm-fresh organic produce. Our warm congratulations go out to this year’s group of CTC students, who won the top medal awards … Continue reading Worden Farm Field Notes: February 27, 2018

Worden Farm Field Notes: February 20, 2018

Come to our annual Food Preservation Workshop! Saturday, March 3, 2018, 2:00 – 4:00 PM, in the barn at Worden Farm Taught by seasoned Worden Farm member and food preservation expert, Cindi Florit. Join us for a flavorful, fun, informative afternoon at the farm! Learn how to preserve the harvest, and enjoy your local organic farm vegetables all year. Taste delicious samples of vegetables that … Continue reading Worden Farm Field Notes: February 20, 2018

Worden Farm Field Notes: February 13, 2018

Punxsutawney Phil may have seen his shadow on Groundhog Day, but Spring weather is upon the farm this week. Our freeze recovery efforts are evident, and the fields are looking good. The warmer weather creates a joyous, active atmosphere from the creatures that inhabit the farm. Lots of song birds and pollinators are singing, flying, and buzzing about the fields with vitality and abundance. This … Continue reading Worden Farm Field Notes: February 13, 2018

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