Lacto-Fermented Watermelon Radishes

This is one of the ways that we like to preserve the seasonal harvest for later enjoyment. Lacto-fermented watermelon radishes are probiotic and so delicious, and they also are so beautiful.  This recipe uses no vinegar, just veggies, salt, water, and time. We love them in salads but check out the Extra! below for another creative and delicious way to use them. Preparation Time:  30 minutes Lacto-fermentation Time:  30 – … Continue reading Lacto-Fermented Watermelon Radishes

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

Sandwich Pickles

Crisp cucumber pickles on a sandwich give a nice crunch and flavor burst. The cucumbers in this recipe are cold pickled so, with the exception of adding the boiling hot brine to each jar filled with sliced cucumbers, dill, garlic, and pickling spices, there is no cooking involved.  Once the jars are capped and cooled we store them in the fridge for up to 30 days. … Continue reading Sandwich Pickles

Cherry Tomato Vinaigrette

One of the many ways we enjoy our cherry tomatoes when we want something a little more unique is to make them the featured ingredient in a vinaigrette, a very colorful, sweet yet tangy one, that we think you will enjoy as well.  You won’t need a lot for this recipe.  Just a cup will do.  We use both our red and Sungold varieties, and … Continue reading Cherry Tomato Vinaigrette

Chimichurri Many Ways

Summer is fast approaching, and that means grilling.  One of our favorite condiments or sauces to put on grilled veggies is chimichurri, a traditional Argentinian sauce made with parsley, garlic, extra virgin olive oil, red pepper flakes, salt, and black pepper.  There are many other variations that include oregano, rosemary, lemon zest, and even sun-dried tomatoes for a red version. Classic green chimichurri with parsley, garlic, … Continue reading Chimichurri Many Ways

Oven Roasted Tomatoes

We have really enjoyed the tomatoes this season.  There are many ways to preserve tomatoes to enjoy them later in the year when the tomato season has ended. Roasting tomatoes and freezing them is one way to make sure you can enjoy them up to six months later. Here, we use Roma tomatoes, but if you use cherry, grape, or slicer tomatoes, adjust the cooking … Continue reading Oven Roasted Tomatoes

Stir Fry Eggplant Relish with Scallions, Cilantro & Cucumber 

The roasted and sautéed eggplant in this recipe has a satisfying texture, and the flavors are zingy and mouth-awakening. Many thanks to Chef Jason Osborne and the CTC Student Chefs for creating and preparing this wonderful recipe for this week’s demo sample at Worden Farm! 1 TBSP Sesame Oil 1 tsp Ginger, peeled, Minced 1 tsp Garlic, peeled, Minced 1 TBSP Spring Onions, Diced 1 … Continue reading Stir Fry Eggplant Relish with Scallions, Cilantro & Cucumber