Chilled Beet Soup with Golden Beet, Fennel & Radish Salad

Many thanks to the students and chef instructors of the Charlotte Technical College, Culinary Arts Program, for creating and preparing this wonderful recipe for Worden Farm members! Chilled Beet Soup with Golden Beet, Fennel & Radish Salad (Vegan)               Yield: 1 Quart 2 TBSP Olive Oil 1 each Sweet Onion, sliced thin 1 bulb Fennel, sliced thin 4 Cups Red Beets, washed, peeled and chopped 3 … Continue reading Chilled Beet Soup with Golden Beet, Fennel & Radish Salad

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

Worden Farm Kimchee

Many thanks to Chef Instructors Jenna Hartmann, Jason Osborne, and the students of the Charlotte Technical College Culinary Arts Program for creating and preparing this recipe! Main Ingredients 1 each             Worden Farm Napa Cabbage 1 each             Worden Farm Bok Choy 1 each             Worden Farm Carrot, Thinly Sliced 1 each             Worden Farm Kohlrabi 5 each             Worden Farm Spring Onions 2 … Continue reading Worden Farm Kimchee

Stir Fry Eggplant & Summer Squash Lettuce Wraps

This quick recipe is hearty without being heavy. The flavors strike a satisfying balance of sweet and savory. The textures contrast nicely between the delicate lettuce leaves and the substantial chew of the squash, eggplant, and other fillings. It’s a perfect dish for casual weekend parties, or for an easy but interesting weeknight dinner. Ingredients: 4-6 ea             Lettuce Leaves (Any variety) 1 oz                 Sesame … Continue reading Stir Fry Eggplant & Summer Squash Lettuce Wraps

Moroccan-style Carrot, Celery, and Leek Stew with Chick Peas, Kalamata Olives, and Dried Lemon

Here is a delicious stew for you. It matches up our organic carrots, celery, and leeks with Moroccan spices: dried lemon, cinnamon, cumin, garlic, and cloves.  When the spices hit the hot oil in the pot you will feel transported. Exotic and intoxicating aromas will fill your kitchen! The dried lemon gives the stew a wonderful hint of lemon and lime, but if you can’t find it locally simply … Continue reading Moroccan-style Carrot, Celery, and Leek Stew with Chick Peas, Kalamata Olives, and Dried Lemon

Lacto-fermented Cucumber Pickles

Our cucumbers are plentiful now but because Summer is quickly approaching they won’t be for long.  Lacto-fermentation is a tried and tested way of preserving in-season veggies for later use, and requires no pasteurization. Preparation Time:  30 minutes Lacto-fermentation Time:  30 – 60 days Note:  The length of time will depend entirely on the level of sourness you like in your pickles. Yields:  1 half-gallon (here) … Continue reading Lacto-fermented Cucumber Pickles