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
Our freshly-harvested fennel has fragrant, feathery tops. This is a favorite salad that uses the entire fennel bulb with stalks and leaves. It has a bit of a Japanese twist with the cabbage, daikon radish and miso vinaigrette. The flavors really complement each other, and the colors combine beautifully. You can use any vinaigrette of your choice, but give the miso vinaigrette a try. Preparation Time: … Continue reading Fennel, Baby Red Cabbage, and Daikon Radish Salad with Miso-Ginger Vinaigrette
Treat yourself to delicate squash blossoms and scallions tempura. When paired with tempura sauce, it’s a perfect light appetizer. To spice it up, we’ve added a little wasabi paste to the tempura batter. To turn it into a light entree, add fried shrimp. Preparation Time: 25 min Cooking Time: 2-3 min Serves: 2 Ingredients: 6 (or more) squash blossoms 3 (or more) spring onions, cut … Continue reading Squash Blossom and Scallion Wasabi Tempura with Tempura Sauce
Pickling is a great way to preserve the season’s bounty for off-season enjoyment. It is also a great way to enjoy a favorite product like radishes in a different way. Here we use our watermelon radishes, in this recipe but you can pickle our daikon, white, and even table radishes using this recipe. The only change is that with smaller radishes you may not need … Continue reading Cold Pickled Radishes
Worden Farm to Table 