Kale and other cooking greens are almost exclusively thought of for savory dishes, but this recipe shows the versatility of kale by using it in a surprisingly delicious sweet egg custard dessert. While we use our green kale in this recipe, we encourage you also to experiment and replace the kale with other cooking greens like Swiss chard. Preparation Time: 35 min (5 min to prepare ramekins, 10 min … Continue reading Green Kale Custard
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
Henry Ford once said regarding his Model T cars that “You can have any color you want as long as it is black!” When most people think of cauliflower they think of the ubiquitous white variety but did you know that it is available in purple, orange, and green as well? We grow and offer all of these, including white, and once we find blue … Continue reading Romanesco and Cauliflower Gratin with Swiss/Gruyere Cauliflower Mornay Sauce
Cauliflower isn’t only for roasting or crudité platters; it’s also great for soups: chunky, rustic soups, or creamy, more refined soups. This soup is a little of both, and made in the style of a New England clam chowder but that is where the similarity ends. We replaced the potatoes and cream, yes cream, with our cauliflower, so as much as we like a classic … Continue reading Cauliflower and Clam Chowder (Dairy and Gluten-free)
Use a spiralizer, mandolin, food processor, or just thinly slice any type of squash to make the “ramen” noodles for this recipe. Preparation Time: 30 minutes Cooking Time: 15 minutes (for spaghetti squash), 10 minutes for ramen miso broth Yields: 2 qts Ingredients: 1 medium to large zucchini squash 1 small to medium head of escarole 1 medium globe eggplant 2 tbsp plus 1/2 tsp … Continue reading Squash Noodle Miso “Ramen” Soup with Escarole and Roasted Eggplant
Sticky post
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
Worden Farm to Table 